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Les diagrcmmes suivants illustrent la mdthode. 1 2 3 1 2 3 4 5 6 MICROCOPY RESOLUirON TEST CHART (ANSI and ISO TEST CHART No. 2) 1.0 I.I 1.25 HmraESH 1^ CbUu 2.8 3.2 m (4.0 1.4 2.5 1.6 A APPLIED IfVMGE Inc 1653 East Main Street Rochester, New York 14609 (716) 482 - 0300 - Phone (716) 288 - 5989 - Fax USA A THE BREADMAKER'S BOOK OF Cooking Lessons COMPILED FROM ORIGINAL AND SELECTED FORMULAE. Entered according to Act of Parliament of Canada, in the year one tliousand eight hundred and eighty-eight, by T. H. Chukchili., in the office of the Minister of Agriculture. CHURCHILL & CO., TORONTO. ONT. TO TH« BREAD-WINNERS AND BREAD-MAKERS OF AMERICA THE TWO MOST IMPORTANT PERSONAGES IN EVERY FAMILY, AROUNI> WHOM CLUSTER ITS MINOR MEMHKRS, BY HUlLKli. KORCE OF AFt EC llON AND GRATITUDE— IN TRIAL AND PROSPEKITY, IN SICKNESS AND IN HEALTH ; AND BY WHOSE SUPERIOR WIS- DOM, SELF-DENIAL AND LO\E THAT PLACE CALLED HOME IS MADE THESAFEST, HAPPIEST AND DEAREST PLACE ON EARTH : TO THESE <5[ht3 IJook 10 mo0t rcspedfuHs Jleliifateb. PREFACE. )M ' O me, the ideal family is a happy group of children, friends and helpers, all clustering, by sheer force of gratitude and affection, about the two most important pcrsonageo of the household, be the same high or humble— namely, the Bread-Winner and the Bread-Maker. These compound words, being interpreted, mean the one who provides and the one who directs and cares for all under their wise and kindly guidance. How few there are who, until they themselves come to occupy such positions, can know how broad and generous the human heart may grow by unselfish effort for others. When I realise how lovable and worthy hundreds of such are, and how little appreciated, I often blush to think there was a time I was unaware of it, and that I must have betrayed that condition, all ijnkuown to myself, by i a 'y an act of thoughtlessness. There are none so great as small things, seems a paradox, but to those who hav" learned to make " Home the dearest place on earth," this is an open secret. It is the patient ones who plod the rounds of endless repetition, whose watchful- ness leaves nothing undone, to whom we owe many of the comforts of home, scarcely appreciated until they are missed. The object of this book is to aid such as are so inclined to a higher perfection in their useful sphere. The great chemist, Baron Leibig, in his work. The Chem- istry of Food," says: "Among all the arts known to man there is none which enjoys a juster appreciation, and the pro- ducts which are more universally admired, than that which is concerned in the preparation of our food. Led by an instinct, which has almost reached the dignity of conscious knowledge, as the unerring guide, and by the sense of taste, which protects the health, the experienced cook, with respect to the choice, the admixture, and the preparation of food, has VI. PREFACE. made acquisitions surpassing all that chemical and phys.o. logical science have done in regard to the doctrine or theory of nutrition. In soup and meat sauces, he imitates the gastric juice; and, by the cheese which closes the banquet, he assist3 the action of the dissolved epithelium of the '.tomach Such is the high eulosium paid to cuUuary science by that learned min and perhaps there is no one more able of appreciatmg its vilue than he. Therefore .-e do not yet despair of seeing the day .vhen that science, like others, will have its quahfied ^'MlnTof the receipts may appear rather lengthy, but we want' to draw attention to the fact that they are more than receipts-indeed we may call them plain lessons, some con- taining a number of receipts m one. In some cookery books many receipts are explained in few lines, which at first sight gives to the thing the appearance of simplicity; but when acted on by tho uninitiated are found totally impracticable. By our plan readers may read and prepare the contents of two or thr«e iines at a time, so that when they get at the end of the lesson their dish will be found well seasoned and properly cooked The sources from which we have drawn information on the several branches of our subject are manifold. But most largely we are indebted to an enthusiastic housewife who placed at our disposal a bulky scrap book, the accumulation of years of reading and experiment. Many of the formula were contained in letters from friends; but these, as well as those "scrapped" from newspapers and magazines, were marked with her opinions and alterations-^..^ or trted ^^ the cas- might be. In some instances we have consulted other publications, notably Marion Hariand's excellent and U-uly .'Common Sense in the Household '"' Mrs. Clark « Cooleiy Book," "The Home Cook." "Mother Hubb.rd, and " Soyer's English Cook Book." But we feel assureo that any one familiar with either will, after studymg this book aeree with us that our time has not. been spent m vain, but that The Brfadmakers' Book of Cooking Lessons is m many respects worthy of a place in every household. Respectfully, ^^^ ^^^^^^^^ CONTENTS. PAXiC. OuK Plan ;..j Weights and Measures g Lessons in Breadmaking -*••>- io Lessons in Cakemaking •-.... jg Pies, Puddings, Tarts, etc. ca Animal Food *2 Sauces, Gravies, Salads and Relishes • - • 98 Sours 107 Vegetables - - - jj- Pickles . ^30 Catsups i^y Eggs 138 Drinks i^o Fi^^iT 146 Food for the Sick jey Family Prescriptions jg^ Disinfectants ly^ Materia Medica . lyy Miscellaneous «>....•. iQq Comparative Values of Foods. Tn tlio followine table the first column shows the heating material or ener^rv M food wWch represents only a part of its nutritive value. Bes.dcf. serving as ?.ll our Toodhal^st^U more Tmportant uses, viz., in forming and repairing the {issues of the bodyrwhich value^is shown in the second column, and includes all digestible matter, the waste being mostly water. Arhcles of Diet. Beer or Porter Beef, round, rather lean.. Beef, sirloin, rather fat. , Mutton, fat Pork, bacon, very fat Poultry Haddock Mackerel Oysters liens' Eggs Cows' Milk Buttermilk Cheese, whole milk " skimmed Butter Oleomargarine Sugar 1.T1 *. I Very fine ^^"^=^t J Medium ^ '""'■ I Coarse, whole wheat. Wheat Bread, average Black Bread, rye, Germ;ui Oatmeal Corn, maize, meal. Rice Potatoes Turnips Beans.. . Apples . Peaches. Grapes. . •f- 2 a: w OuhUJ HO Grains. 3>S 2300 2650 2700 4200 470 320 460 456 540 2550 2346 4700 4860 1990 2240 4200 33"o 260 23S 4600 5J 3 O c Percentage, 33^ 40 43 90 26 13 23 13 H 69 57 9' 90 67 ss 87^ 9 90 H II. iM. 50 30 30 30 30 30 IS 30 30 3 4 3 4 3 .10 3 IS I IS 3 30 3 3 3 .30 I 3,0 I 3,0 I 30 -§(3 IS Rare. Well done. tt (< Roasted. Fried. Roasted. Baked. Broiled. Raw. Stewed. Whipped. Boiled. Fresh. Stale. Fresh. Porridge. Bread. Boiled. Baked. Boiled. Baked. Stewed. u Raw. It is obvious from the above table that bread, '^f';"'"^;' ;. ." l''^^f^ .\tf ^^S beans and milk are the cheaper foods-that ih you get ^Jf.f ;; i.^^J %*^"ters 1 1 for the money. Conjpare the price of a ?";.", °f^,^.';Xvc one-eig hUi the price nutrition being equal, viz,, 13 per cent., but theom. is auovc one c y i of the other, the milk being more easily digeslea. which are both AKiiin compare the nutritive value of bacon and beans, wmc ^^^^^ ^^^^ Qoper-cent., but in. I'"^'=/•V';;"!,:;^;' Tuc^winrr than summeV foods, but ^^^±'llft^e:!^rwnru:i!e1l,;i:::ur^^i^!Sv::'p^^ m .nakmg further com- parisons for themselves. The Breadmaker' s COOKING LESSONS. OUR PLAN. Now that we ha,e set about collecting the experience of all the hundreds of writers, experimenters and dis- coverers, prize-winners and others noted for the excel- lence of their cookery, now that we have come really to the great work which we have set for ourselves, we have discovered that to do so effectually we mr-st have a plan. Well, here it is : — We shall depart f. om the usual routine of such books as commence with SOUP and finish with dessert, and instead, we shall commence with byead as the most important food of mankind, after which will follow as nearly as possible^ in the order of their importance, the several dishes and elaborated foods clear down to the trivial, if there is such a thing in the art of cooking food, to properly nourish and sustain the human body. It has always seemed to us that there was top much vagueness about the description of quantities in Kecipe Books, and so to put ourselves right with the careful and particular student of the art, we append the fol- lowing : — WEIGHTS AND MEASURES. Ten eggs are equal to one pound. One pound of brown, white, crushed, or broken loaf sugar is equal to one quart. One pound of soft butter is equal to one quart. 10 THE BREADMAKER's COOKING LESSONS. One pound of Indian corn meal or of wheat flour is one quart, lacking only two ounces. One teaspoonful is equal to a dram, of which eight make one ounce. Two teaspoonfuls equal a dessertspoonful. Two dessertspoonfuls equal a tablespoonful. Four large tablespoonfuls equal a half-gill or wine- glassful. Sixteen tablespoonfuls is a half-pint— thirty-two is one pint. A common tumbler or goblet holds half a pint, an ordinary teacup holds the same, and four teacups hold one quart. LESSONS IN BREADMAKING. No matter what a woman's accomphshm-nts may be, she has still something worthy to be added to her list, if she does not know how to make a good loaf of bread. With the choicest and best of all else, and poor yeast, good sweet, nutty bread is impossible. Without good flour it is impossible to make good bread. Care must therefore be taken in purchasing, and if you do not know the tests, deal with some one who does know them and on whom you can rely. if you are but just starting to make your own bread, select the best brand recommended, buying only a small quantity till you prove it by trial. The most important test of good flour is that it impacts or holds together when piissed in the hand. T r _!__ £1 ,.r;n Ht-'o ^ charnpr. mealv feel, and tlie slightest odoui of mustiness proclaims it unfit for use. LESSONS IN BKEAUMAKING. u good In wet weather harvests much of the wheat sprouts and grows. Flour made of such wheat will scarcely form a dough, but when wet has a slimy, pasty feel, instead of being smooth, firm and elastic. Purchase only the best quality of flour, for it is the truest economy. Good bread is not the result of chance or luck, as some people call it. Lightness, or that even porous, spongy condition is produced by carbonic acid gas, set free by fermentation. Now, fermentation cannot take place except there is a certain heat or temperature — from 70° to 80° is the proper thing. It is just as impos- sible for fermentation to occur in a lov/ temperature or to be rapid below 70' as it is for a fish to live out of water. If after setting your yeast, as hereafter described, the setting not being so situated as to be kept at an even warm temperature, you need not be surprised if it is slow or unsatisfactory. A setting of bread is some- thing like a young infant — it must be kept warm. But enough has been said, the laws of nature know nothing of forgiveness, so the punishment for carelessness or neglect is that you will be sure to have dark, sour bread. Remember the following are essential to success ;— Time, good material, proper temperature, and care. To economize time we recommend the practice of setting the yeast for a batch of bread at night, so that the sponge is ready for the secondary stage of the work in the morning. We quote from the very careful and elaborate direc- tions given by the manufacturers of the Breadmaker's Hop Yeast, and add a few of the recipes by ladies who took first prizes at exhibitions and fairs in the year 1887, published by them. The bre^.' which we strongly recommend for those who shall .■_. : t their bread " by the sweat of their brow," is that made from unbolted flour, or whole meal. It is 12 THE BREADMAKER's COOKING LESSONS. only the effeminate and delicate that should partake of fine flour. The mass of bread is increased one-fifth, and the price lowered. Liebig says, " The separation of the bran from the flour by bolting is a matter of luxury, and injurious rather than beneficial as regards the nutritive power of the bread." It is only in more modern times the sifted flour has been known and used, and has been followed by the poor, to imitate the luxury of the wealthy, at the expense of their health. Certain it is, that where whole meal is used as bread, the population have better digestive organs than where it is not. THE MANAGEMENT OF YEAST. I St. — During cold weather be sure and have your flour warm. This can be best done by using a kneading pan, setting it on the back of the stove, stirring and mixing your flour so that the heat is even throughout the mass. 2nd. — Any one who does not know how to make a good loaf of bread should be guided by the directions. 3rd. — When we say milk-warmth, we mean the natural heat of milk as it is drawn from the animal. ^th. — When we say that a cake of yeast is to be dis- solved in a little cold water, we do so because if we were to say wann water some heedless person would be sure to use hot water. What we mean is that the cake is to be dissolved without killing the fermenting germ, which may easily be done at any stage of the bread- making process if the water is more than merely warm. Remember this. 5th. — Fermentation once started will go on almost anywhere during the summer months, but all the balance LESSONS IN BREADMAKING. 13 of the year care must be taken to cover your yeast after setting and your sponge after mixing. We think that a kneading pan, having a cover, is much better than a trough. By using this pan the flour can be warmed on the stove in a few minutes by stirring it up from the bottom till all the chill is off it. When this is done fermentation in cold weather goes on rapidly, and that is what you want. 6th. Fermentation goes on rapidly under favourable circumstances. One or two cakes of Breadmaker's Yeast will, when stirred into a properly-prepared setting, rise to twice the bulk of the setting in three or four hours. The sponge will rise much quicker, because when you set it you have half its bulk already alive with fermentation. Again, after moulding your loaves, it rises in twenty or thirty minutes to one hour ready to bake. yth. Some people use the salt to season the batch when setting the yeast. We prefer to do the salting at the second stage of the process called setting the sponge, because if done before that it gives the bread the charac- ter and taste of what is called " Salt Rising." 8th. The oven should be ready when the loaves are moulded, and hot enough to quickly form a crust, which prevents the escape of the carbonic acid gas. This gas is what fills the fine cells all through the loaf, making it porous, or what is called light bread.- gth.— In cold weather have the flour thoroughly warmed before mixing. Of course there is a great difference in flour. In order to have good bread you must have good flour. On the other hand you can easily have poor bread with good flour, if poor yeast is used. And the yeast may be good and still you may have bad bread, from inattention and want of care. loth.— Nearly half the cost of bread may be saved by makmg it at home ; yet theie are thousands of house- u THE BREADMAKER'S COOKING LESSONSr holds in America where this simple economy is not practised, and where the luxury of a sweet nutty bread is never enjoyed. 'I m BREAD DIRECTIONS. TO MAKE A BATCH OF FOUR TO SIX LOAVES. Material required — One pound good potatoes, flour for the batch, and one or two cakes of the Breadmaker's Yeast. First Act. — Pare and slice' about one pound of pota- toes, boil in two quarts of water, and mash them in the same water. To this add a pint of sweet milk, if you have it ; if not, use another quart of water to begin with. While still boiling, stir in enough flour to make a cream-like batter. When cooled down to milk- warmth, stir into it one to two cakes of the Bread- maker's Yeast, first dissolved in a little cold water. Hollow out a space in your flour, which, if the weather is cool, should be previously warmed in a kneading pan, then pour the whole into it, cover, and set to rise. This is called setting the yeast. Some breadmakers set their yeast at tea-time, so as to sponge before retiring for the night. Others prefer to set their yeast before going to bed, so as to give the yeast time to rise to three or four times its bulk before morning, and then sponging as soon as ready, and this is .e best plan. Second Act. — Dissolve sufficient salt to season your batch (about a tablespoonful) in two quarts of warm (not hot) water ; blend this with your yeast, which should be already up to three or four times its bulk. You will now see the advantage of setting your yeast in the hoUowed-out space in your flour. Commence combing the mass through your fingers from the outside towards the centre, catching the flour lightly but LESSONS IN BREADMAKING. 16 rapidly and evenly with your finger tips, working in only enough to again form a very thickish creamy batter. This is called setting the sponge. Third Act. — When your sponge is well up, continue the combing process as before, thickening the mass, until when you remove sufficient for each loaf to your moulding board you have an elastic ball of dough, which you lightly and quickly shape and drop deftly into your pans. Don't fall into the error of dwelling long over each loaf, trying to stuff a lot of flour into it with your fists. When you get it merely stiff enough to mould that is sufficient. Have your oven ready, and as soon as nicely rising, in with it, and bake an hour until done. FIRST PRIZE BREAD. MRS. A. TURNBULL, COURTLAND, ONT. «* I set my yeast the same as ordered in the excellent directions which accompany Breadmaker's Yeast. I sponge in the same pan I set the yeast in, and it came up so quickly I soon had it out of the way. One cake is enough for three large loaves. As to the oven, I have it very hot at first, and let my bread get very light before putting it into the oven. Then I gaii^e the oven to put a light brown colour, and keep it just a moderate heat for one hour. They gave me a ^reat puff at the fair over my bread made with this yeast." FIRST PRIZE BREAD. MRS. GEO. SMALE, STAFF\, ONT. " When the potatoes were boiled for dinner (which were previously pared), I had ready about a cup and a half of flour= I mashed about a pound of the potatoes, and put into the flour, pouring on enough potato water 16 THE BREADMAKEr's COOKING LESSONS. to scald. When cold I put in two cakes of the Bread- maker's Yeast, first dissolved in water just a trifle warm. Stir well and set to rise. Just before going, to bed I dissolve the salt for the batch in warm water, stir in more flour, and let it rise over night. In the morning mix into dough, giving a good mixing, and then set to rise again, and when up mix it down again. When up once more knead into loaves ; let rise half an hour, when it is ready for the oven. Bake about one hour." FIRST PRIZE BREAD. MRS. W. B. OVERHOLDT, WELLANDPORT, ONT. " ist. — At night, before going to bed, take warm water and salt for the batch, stir in flour to make a paste, dissolve and add one cake of the Breadmaker's Yeast, set in a warm place, and let it rise till morning. " 2nd. — In the morning take milk- whey, hollow out a space in the flour, which should be warm if the weather is cold, and pour it in while quite warm, mix in suflicient flour to make a stiff paste, and then mix in the sponge already risen. Let all stand until it rises, after kneading it twenty-five minutes working into it enough flour to make it stiff enough for loaves, then let it rise. Now knead into loaves and put into dishes. Let rise again until ready to go into the oven. " 3rd. — Bake moderately one hour." BREAD— THREE FIRST PRIZES. How Mrs. J. Breuls, of Ringwood, Ont., took three first prizes for bread, viz., at Pickering, Markham and Scarboro' township fairs. She says : " In the first place I boil three or four nice sized potatoes at noon, have sufficient flour in a crock — say LESSONS IN UREADMAKING. 17 a saucerful— which I scald with the potato water. If too thick atld more water to make a nice thin batter, of course using the potatoes after mashing them very fine. When milk-warm I add one and a half cakes of the Breadmaker's Yeast, which is enough for six or seven loaves. When it is well risen, and before retiring for the night, I take half as much warm water as I intend using for the batch, adding flour to make a batter. With this I blend the already fermented yeast, and beat all thoroughly with a wooden spoon for twenty minutes. This I consider is a very particular point in baking. «' Secondly : In the morning, when light enough, I add the balance of the warm water, in which I first dissolve about half a teacupful of salt. I beat and knead this about an hour, adding very much flour, which I stir in quickly, kneading well while adding the flour. " Thirdly : When nice and light I mould into pans. Care must be taken not to mould the loaves too large, as it cannot prove (or rise) properly if too large. When nice and hght I have the oven hot enough so that I can hold my hand in it while I count twenty. Then keep it at a regular heat until done— about one hour and ten minutes." BREAD. The sponge is made over night in the centre of a pan of flour, with milk and warm water and a cup of home- made hop and potato yeast or two cakes Breadmaker's Yeast to about four loaves. The yeast is put in when about half the flour and water are mixed, and then the remainder of the water is added and the sponge beaten with a wooden spoon for fifteen minutes and left to rise over night in a moderately warm place. In the morning, the bread-doi mixed and kneaded for half an hour, adding nour io make a stin dough, and leit to rise m a mass. It is then made into small loaves, being kneaded 18 THE BREADMAKER's COOKING LESSONS. Ufl with as little flour as possible, and put in pans to rise the second time, all the while keeping moderately warm and when light bake in a moderately hot oven. The important part of said recipe is the beating of the sponge fifteen minutes, as given. SUPERIOR BREAD. Scald one quart of sour milk; when cool enough, set your sponge with the whey ; take about three quarts of flour, make a hole in the centre, put in the whey about a good teaspoon of salt, two cakes of good hop yeast (Breadmaker's is best), and stir quite stiff with a spoon ; wrap in a thick cloth so as to keep as warm as possible in cold weather, in summer it is not necessary. In the morning knead well, adding flour until stiff enough, and keep warm until light ; then set it in pans to rise ; no saleratus is needed. Bread made in this way will never fail to be good, if good flour and yeast are used. ELECTION CAKE, WITH YEAST. One pound of sugar, three-fourths of a pound of butter, four eggs, one or two cakes of yeast, two and a half pounds of flour, one pint of milk, spices and raisins, one teacup of molasses ; mix the yeast with the milk and a part of the flour and let it stand over night ; in the morning work the butter and sugar together, then add the eggs and work the dough with the rest of the in- gredients ; rise again before baking. YEAST BREAD. Pare twelve medium-sized potatoes and put them in a kettle to boil. While they are boiling put in a pan three heaped tablespoonfuls of flour, two ea^^h of sugar and salt. Pour slowly over these a pint of boiling water, stirring constantly to free from lumps. When <3r»ff mach fVif> not^tnf>Q itt^ '^r^A *-r\ +1^- — —i- — a- --T ^i- - pan. Now pour in a quart of cold water and one of LESSONS IN BREADMAKING. 19 boiling water. Set aside till cool enough to be milk warm. Stir in tv^o cakes of Breadmaker's Yeast dis- solved in a little water. Keep warm till a foam rises over the top, when it is ready for use. For each loaf of the bread takv"; one pint of the yeast, no other wetting being required. Make a hole in the centre of a pan of flour, pour in the yeast and stir it thick as possible, cover and set in a warm place to rise, which will be in about two hours — sometin es lesL — now mix into loaves, let il rise again, and bake from a half to three-quarters of an hour. A great advantage of this bread is, it is so quickly made. If the yeast should become a little sour, a pinch of soda maybe put in when first stirred for bread. PLAIN BREAD (wiTH BAKING POWDER). Half pound of white flour, one teaspoonful of baking powder, a pinch of salt, half a pint of milk or water. The simplest way of making bread in small quantities is as follows : Take half a pound of white flour, and, whilst in a dry state, mix in thoroughly a small teaspoonful of Breadmaker's Baking Powder and a pinch of salt. Then add about a quarter of a pint of milk and water, or water alone ; knead it as quickly as possible, and put immediately into a very hot oven ; the whole secret of making light bread after this fashion lies in attention to these last rules. If the oven is well heated, it will rise almost directly, and it should be baked until the outside is quite crisp and hard. We generally knead ours into the desired shape, but they can be baked in tins if preferred. For brown bread we use three; parts of brown and one of white flour, and a little extra baking powder ; also add- ing a ' ttle more water, if necessary, to mix it. STEAMED BROWN BREAD. One pint of sweet milk, four tablespoons of molasses, one cup of Indian meal, two cups of rye or Graham 20 THE BREADMAKER S COOKING LESSONS. flour, one teaspoon of salt, one of saleratus ; mix with a spoon, and steam three hours, and bake half an hour oi more. BOSTON BROWN BREAD. One and a half cup of Graham flour, two cups o' corn meal, one-half cup of molasses, one pint of Mveei milk, and one-half teaspoon of soda ; steam three h jurs. BUCKWHEAT CAKES. One quart buckwheat flour, one teaspoonful of salt, stir in water to make a thin batter ; beat thoroughly, with two cakes of Breadmaker's Yeast first dissolved in cold water. Set the batter in a warm place ; let it rise over night ; add one teaspoonful of soda in the morning. GRAHAM ROLLS. Two cups Graham meal, one-half cup of flour, one egg, two teaspooiifuls of Breadmaker's Baking Powder, one-half cup of sugar and a little salt. GRAHAM BREAD. For one loaf, take two cups of white bread sponge, adding two tablespoon fuls of brov/n sugar, and Graham flour to make a s!'flf batter ; let it ru<- ; .tter which add Graham flour sufficient to kn ' h then put in the pan to rise and bake. )u' iiot very stiff"; I ; !,i i 11 lit PARKER HOUSE ROLLS. One quart of cold boiled milk, two quarts of flour, one la ^:e tablespoonful of lard rubbed into the flour ; make ,1 hole in '^e middle of the flour ; take one or two cakes of yeast dissolved in water, one-half cup of sugar, add the milk and pour into the flour with a little salt ; let it stand as it is until morning, then knead it hard and let it rise ; knead again at four in the afternoon ; cut out ready to bake and let it rise again. Bake twenty minutes. LESSONS IN DREADMAKlNG. 21 ROLLS. To the quantity of light bread dough that you would take for twelve persons, add the white i>f one egg well beaten, two tablespoons of white sugar, and two table- spoons of butter ; work these thoroughly together ; roll out about half an inch thick ; cut the size desired, and spread one with melted butter and lay another upon the top of it. Bake delicately, when they have risen. Exquisite rolls may be made by ising a very smal' trifle of pure lard with a portion of yc ar sponge, knead- ing well to make the grain fine. FRENCH ROLLS. Take one to two cakes of the Breadm ker's Yeast, rub a small one-half cup of butter in the flour (you will ha\ e to guess the quantity), then add the y -ast, and water enough to wet ; mix as for soda biscuit. Let it rise till morning. Roll in thin sheets, and cut into squares, spread a very little butter on each, and s prinkie a little flour on to roll up. Put in the pan wl m light, bake twenty minutes. RAISED DOUGHNUTS. Two cups of milk, one cake of yeast, flc ir enonf^h to make a battel*, make this batter at nooi set it in a warm place and let it rise until night ; light, add tablespoonful of butter, same of salt, one -igg, cup of sugar and a little cinnamon, half teaspoonful soda, and let it rise until morning. BROWN BREAD. Take part of the sponge that has been pi epared for your white bread, war water can be added, mix it with Graham flour (not l j stiff). For Brown Biscuit. — Take this Graham dough, as prepared for bread, working in a little butter. j_-uttcr the size of an egg is sufficient for two dozen biscuits. ^.r'j,-* Tj; ^■'ffirrw *s H 1 1 22 h-is ') i THE BREADMAKER's COOKING LESSONS. CORN BREAD. One-half pint of buttermilk, one-half pint sweet milk ; sweeten the sour milk with one-half teaspoon of soda ; if you have no sour milk use water instead, and use one teaspoonful of Breadmaker's Baking Powder ; beat two eggs, whites and yolks together ; pour the milk into the eggs, then thicken with about nine tablespoons of sifted corn meal. Put the pan on the stove with a piece of lard the size of an egg ; when melted pour it in the batter ; this lard by stirring it will grease the pan to bake in ; add a teaspoon of salt. GRAHAM BREAD. Set sponge of fine flour, using Breadmaker's Yeast the same as for white bread. When raised use Graham flour to usual consistency. Mould with fine flour, let it rise once, then bake. BREAKFAST MUFFINS. Three eggs, one breakfastcupful of milk, one table- spoonful of butter melted, one of sugar, a pinch of salt, two teaspoonfuls of Breadmaker's Baking Powder. Whisk the eggs and mix with the milk ; put the melted butter into a basin with the above ingredients, mixing in flour enough to make a batter. Bake in round tins, and when almost done wash the top of each with a feather dipped in milk. GRAHAM MUFFINS. One quart of Graham flour, two teaspoonfuls of Breadmaker's Ba.i- ing Powder, a piece of butter the size of a walnut, one tgg, one tablespoonful of sugar, one- half teaspoonful of salt, milk enough to make a batter as ^u,vi, oe f^r f/riddl«- rakpR. Bake in muffin-rings, about twenty minutes, in a qirfck oven. LKBSONS IN BREADMAKING. 23 RICE MUFFINS. Two cups of cold boiled rice, one pint of flour, one teaspoon of salt, one tablespoon of sugar, two teaspoons of Breadmaker's Baking Powder, one-half pint of milk, three eggs. Mix into a smooth and rather firm batter, and bake as above. OATMEAL MUFFINS. One cup oatmeal, one and a half pints flour, one tea- spoonful of salt, two teaspoonfulsof Breadmaker's Bak- ing Powder, one pint of milk, one tablespoonful of lard, two eggs. Mix smoothly into a batter rather thmner than for cup cakes, fill the muffin rings two-thirds full and bake in a hot oven. BAKING POV/DER BISCUIT. Take one quart of flour, two teaspoonfuls of Bread- maker's Baking Powder, mix thoroughly, then rub in butter or lard the size of an egg, and wet with milk, stirring with a spoon till thick enough to lay on the moulding-board. Cut thin and bake in a quick oven. CRUMPETS. 1 Two eggs, a teaspoonful each of salt and sugar, three teaspoonfuls of Breadmaker's Baking Powder, one quart of milk, three pints of flour. Mix into a stifi batter and bake in greased muffin rings on a hot greased griddle. 2 Two pints flour, one and a half teaspoonfuls of sugar, one teaspoontui of salt, two teaspoonfuls of Breadmaker's Baking Powder, two eggs, one pint of milk one teaspoonful of cinnamon. Mix thoroughly, adding the eggs and milk last. Stir to a stiff batter, and bake on a hot, well greased grid'lle. ^■'ai--.;'* ii^-row V. « ii 1*1 24 THE BREADMAKER S COOKING LESSONS, WAFFLES. Two eg^s, one pint of milk, half ounce of butter, one cake of the Breadmaker's Yeast, salt to taste, and flour enough to fuini a thick batter. Warm the milk and butter together ; beat the eggs, and add them by turns with the flour ; stir in the yeast and salt. When they are light, heat your waffle-irons and butter them, pour in some of the batter, and brown them on both sides ; butter them, and serve them with or without sugar and cinnamon. lilM THE BREADMAKER'S KNEADING PAN. •* Let any one use it and then try to do without «7."-— Practical Housekeeper. This magnificent pan is just the right shape to make the work easy, and just the right size. The above picture represents the most convenient kitchen utensil which can be conceived. It is useful in every case where flour is used, whether for pastry, puddings, bis- cuits, or that best of all our foods, viz., bread. We have spared no effort to make it just the thing long LESSONS IN BREADMAKING. 25 sought for. It is stamped from the heaviest sheet tin made, turned in a lathe, and afterwards heavily re-tinned, and will last a lifetime with ordinary care. Our desire is to make home-breadmaking easy, always successful and popular. The best and most careful of breadmakers may some- times fail, but* in ninety-nine cases out of every hundred it is because of a change of temperature before fermen- tation is complete. In the Breadmaker's Kneading Pan we have a light, strong vessel, properly shaped, with a ventilated cover, and when used as directed, with good judgment, there is almost absolute insurance against a batch of sour bread. The chief advantage of using such a pan is the ease with which the flour for a batch of bread may be warmed on the back of a kitchen stove or cooking ran^e. With a little care to stir and intermix it from the bottom, the whole mass becomes warm, and when a place is hoUcved out to admit of the yeast being poured in there to rise, you have summer heat from September till July. All you want in addition to this is covering to suit the room and the weather, so that the temperature may not be allowed to cool down. Successful breadmaking is not a matter of luck. It is a matter of temperature, so far as fermentation is concerned. If a setting of yeast cools down below the proper heat, that, of itself, is death to the formation of the yeast cells until the temperature is raised again. Therefore, provide yourself with suitable conveniences. But what we have said applies to any sort of a pan that suits your taste, means or convenience. We want all breadmakers to use The Breadmaker's Yeast and Breadmaker's Baking Powder intelligently and suc- cessfully. Sold by grocers and storekeepers. Price, |i. 26 THE BREADMAKER's COOKING LESSONS. i' i I 11 I m LESSONS IN CAKEMAKING. THE BREADMAKER'S BAKING POWDER. The many forms of cookery taught in this book of lessons, so far as they pertain to Recipes in which bak- ing powder is one of the ingredients, the Breadmaker's Baking Powder is the kind for which the quantities is arranged. The most unerring standard by which to measure human progress, otherwise called civihzation, is by the methods of preparing food. Nature abounds in food, and is unlimited in its powers to supply the material. Domestic chemistry teaches us how to prepare and cook it, so that it may be easily assimilated and go to repair the wastes of efforts of all kinds commonly called work— and it is to such as work that food means most. Food is the first necessity of mankind. Its economic preparation is, therefore, of prime importance. Chemistry, as applied to foods, is the poetry of the science, and the kitchen is the laboratory where its problems are wrought out. That one staple of human food, viz., wheat flour, is made to assume a multitude of pleasing and nutritious forms, in nearly all of which it must be light, porous or spongy. Kitchen Chemistry furnishes the means : It is carbonic acid gas in every case. But this harmless gas is generated or set free by two distinct methods :— pirst, by true yeast fermentation, as in bread, as de- scribed in the foregoing pages on this subject. Second, by the action of one chemical upon another, as in the LESSONS IN CAKEMAKING. 27 Breadmaker's Baking Powder, but in both cases the effect is the same— the first requiring time, depending on a certain even temperature, the other possessing the advantage of being instant and independent of tempera- ture. Baking powder has therefore the advantage m a hundred forms of cookery, where fermentation is impossible. An article of everyday use, such as a baking powder, should of necessity be exactly what science permits. Alum is not allowable, because it leaves a residue after its leavening action which is constipating— that is to say, it is an astringent. If phosphatic acid (the ashes of bones) is used, the residue is plaster of paris, and who wants to eat that ? Fancy a man carrying about a few accumulated pounds of that cheap ingredient. SUGGESTIONS TO BEGINNERS. In making Cake, it is very desirable that the materials be of the finest quality. Sweet, fresh butter, eggs, and good flour are the first essentials. The process of put- ting together is also quite an important feature. It would be well to observe the following directions : Never allow the butter to oil, but soften it by putting it in a moder- ately warm place before you commence other prepara- tions for your cake ; then put it into an earthen dish, (tin, if not new, will discolour your cake as you stir it), and add your sugar; beat the butter and sugar to a cream ; add the yolks of the eggs, then the milk, and lastly the beaten whites of the eggs and flour. Spices and liquors may be added after the yolks of the eggs are put in, and fruit should be put in with the flour. ihe oven snouiu uc picnj nv^t l.^J^ ^'U,^ — , moderate for larger. To ascertain if a large cake is ■faUcf-nf.'ifiriif-K 28 THE BREADMAKER's COOKING LESSONS. I III! 11 ':S sufficiently baked, pieice it with a broom-straw through the centre ; if done the straw will come out free from dough ; if not done, dough will adhere to the straw. Take it out of the tin about fifteen minutes after it is taken from the oven (not sooner), and do not turn it over on the top to cool. The importance of a thoroughly pure and reliable baking powder is also essential to success, and we have much pleasure in recommending the Breadmaker's Baking Powder. FROSTING, One-fourth granulated sugar, moisten thoroughly with water sufficient to dissolve it when heated ; let it boil until it threads from the spoon, stirring often ; while the sugar is boiling, beat the whites of two eggs till they are firm ; then when thoroughly beaten, turn them into a deep dish, and when the sugar is boiled, turn it over the whites, beating all together rapidly until of the right consistency to spread over the cake. Flavour with lemon if preferred. This is sufficient for two loaves. ICING. Whites of four eggs, one pound powdered white sugar, lemon, vanilla, or other seasoning. Break the whites into a broad, clean, cool dish. Throw a small handful of sugar upon them, and begin whipping it in with long, even strokes of the beater. A few minutes later, throw in more sugar, and keep adding it at intervals until it is all used up. Beat perseveringl}^ — always with a regular sweeping movement of the whisk— until the icing is of a smooth, fine and firm texture. Half an hour's beating should be sufficient, if done well. If not stiff enough, put in more sugar. A little practice will teach you when ycur end is gained. If you season with lemon- juice, allow, in measuring your sugar, for the additional LESSONS IN CAKIiMAKING. 2d liquid. Lemon juice, or a very little tartaric acid whitens the icing. Use at least a quarter of a pound of sugar for each egg. This method of making icing was taught us by a confectioner, as easier and surer than the old plan of beating the eggs first and alone. We have used no other since our first trial of it. The frosting hardens in one- fourth the time required under the former plan, and not more than half the time is consumed in the manufacture. We have often iced a cake but two hours before it was cut, and found the sugar dry all through. Pour the icing by the spoonful on the top of the cake and near the centre of the surface to be covered. If the loaf is of such a shape that the liquid will settle of itself to its place, it is best to let it do so. If you spread it, use a broad-bladed knife, dipped in cold water. If it is as thick with sugar as it should be, you need not lay on more than one coat. You may set it in a moderate oven for three minutes, if you are in great haste. The better plan is to dry in a sunny window, where the air can get at it, and where there is no dust. Colour icing yellow by putting the grated peel of a lemon or orange in a thin muslin bag, straining a little juice through it, and squeezing it hard into the egg and sugar. Strawberry-juice colours a pretty pink, as does also cranberry-syrup. ALMOND ICING. Whites of four eggs, one pound sweet almonds, one pound powdered sugar, a little rose-water. Blanch the almonds by pouring boiling water over them and strip- ping off the skins. When dry, pound them to a paste, a few at a time, in a Wedgewood mortar, moistening it with rose-water as you go on. When beaten fine and smooth, beat gradually into icing, prepared according 30 THE BREADMAKEr's COOKING LESSONS. in! ;T I i: 1 i! to the foregoing recipe. Put on very thick, and, when nearly dry, cover with plain icing. This is very fine. ICE CREAM ICING FOR WHITE CAKE. Two cups pulverized sugar boiled to a thick syrup ; add three teaspoonfuls vanilla ; when cold, add the whites of two eggs well beaten, and flavoured with two teaspoonfuls of citric acid. BREAKFAST CAKE. One cup of sugar, two cups of milk, two-thirds of a cup of melted butter, three eggs, one quart of flour, two and a half teaspoonfuls of Breadmaker's Baking Powder. Bake twenty minutes. CORN CAKE. Two cups of white Indian meal, one cup of flour, one pint of water, one egg, two-thirds cup of sugar, two teaspoonfuls Breadmaker's Baking Powder, a small piece of butter and a little salt. RYE BREAKFAST CAKES. Two cups of rye meal, one-half cup molasses, a little salt, a cup and a half of sweet milk to mix it very soft, and one and a half teaspoonful of Breadmaker's Baking Powder. Bake at once in a roll, pan or muffin rings. COCOANUT CAKE. 1. Two well-beaten eggs, two tablespoonfuls of butter, two cups prepared cocoanut, one cup sugar, one-half cup of milk, one teaspoonful Breadmaker's Baking Powder. Soak the cocoanut in milk. 2. Three-fourths of a pound of flour, half a pound of butter, mixed together ; one pound of sugar and the yolks of five eggs mixed together ; mix these with one larsre cocoanut -, beat the whites of the ef c's to a froth and put in one teaspooiiful of Breadmaker's Baking Powder. This is sufficient for two loaves. LESSONS IN CAKEMAKING. 31 GOLD CAKE. Two cups not quite full of flour, the yolks of four eggs, one cup of sugar, one-half cup of sweet milk, one and a half teaspoonfuls of Breadmakcr's Baking Powder. Flavour to taste. SILVER CAKE. Two cups of flour, the whites of four eggs, one cup of sugar, one-half cup of sweet milk, one and a half tea- spoonful of Breadmakcr's Baking Powder. Flavour to taste. CHOCOLATli CAKE. Two cups of sugar, one cup of butter, one cup ol sweet milk, three and a half cups of flour, three whole eggs and the yolks of two more, two teaspoonfuls of Breadmaker's Baking Powder. Frosting for same — whites of two eggs beaten with sugar quite stiff, three tablespoonfuls grated chocolate, teaspoonful of vanilla. LILY CAKE. Two cups of sugar, one cup of butter mixed together ; one cup of sweet milk, one teaspoonful of Breadmaker's Baking Powder, one cup of corn starch, two cups of flour, whites of five eggs. Flavour, and frost with chocolate frosting. Annie's chocolate cake. One full cup of butter, two cups of flour, two cups ot sugar, one cup (not quite full) milk, one teaspoonful of Breadmaker's Baking Powder, five eggs, leaving out the whites of two; rub butter and sugar together, add eggs, two-thirds of the milk, then flour, then the rest of the milk. While hot, spread with an icing made of the whites of eggs, one and a half cups of pulverized sugar, two teaspoonfuls essence vanilla, and six tablespoonfuls of vanilla chocolate. 32 THE BREADMAKER S COOKING LESSONS. V DELICIOUS CAKE. Two cups of white sugar, one cup of butter, one cup of milk, three eggs, one and a half tcaspoonful of Eiead- maker's Baking Powder, three cups of fiour ; bea«" butter and sugar together, add the yolks of the eggs, then the beaten whites. In all cases in using Breakmaker's Baking Powder, it should be first thoroughly combined and sifted with the flour. CORN STARCH CAKE. The whites of three eggs, one half cup of corn starch, one half cup of butter, one half cup of milk, one tea- spoonful of Breadmaker's Baking Powder, one cup of sugar, one cup of flour. Fl vour with lemon. BUTTERMILK CAKE. Three cups of pulverized sugar, on,; cup of butter, one cup of buttermilk, six eggs, one tcaspoonful of soda, three cups of flour. COFFEE CAKE. Five cups of flour, one cup of butter, one cup of coffee, one cup of molasses, one cup of sugar, one cup of raisins, and a tcaspoonful of soda. JELLY CAKE. Three eggs, one cup of sugar, one cup of flour, one tcaspoonful of Breadmaker's Baking Powder dissolved in two tablespoonfuls of milk ; beat all well together. When baked spread with jelly. TUMBLER CAKE. Three tumblers of sugar, one tumbler of butter, one tumbler of sweet milk, four eggs, five tumblers of flour) one tcaspoonful baking powder, a tumbler of citron. Flavour with lemon. LESSONS IN CAKEMAKING. 33 •I PARK STREhl CAKE. Whites and yolks of four eggs beaten separately, two cups of white sugar, one cup of mili^., three cups of flour, one half cup butter, two teaspoonfuls of Bread- maker's Baking Pov;der. Flavour to taste. HICKORY NUT CAKR. One cup of sugar, one half cup butter, one half cup milk, two cups flour, one teaspoonful baking powder, one large cup raisins, one cup nuts broken up, two eggs. DELICATE CAKE. Nearly three cups flour, two cups of sugar, three- fourths of a cup of sweet milk, whites of six eggs, one teaspoonful of baking powder, half a cup of butter. Lemon for flavouring. WHITE SODA BISCUIT. Rub two teaspoonfuls of the Breadmaker's Baking Powder and two tablespoonfuls of lard into one quart of pastry flour. Dissolve one teaspoonful of salt in two teacupfuls of new milk, and mix rapidly with as few strokes as possible. The dough should be very soft, if too thick add more milk. Roll out lightly, cut into cakes half an inch thick and bake in a quick oven. MINUTE BISCUIT. One pint sour, or buttermilk, one teaspoonful soda, two teaspoonfuls melted butter, flour, to make soft dough— just stiff enough to handle. Mix, roll, and cut out rapidly, with as little handling as may be, and bake in a quick oven. GRAHAM BISCUIT. Three cups Graham flour, one cup white, three cups milk, two tablespoonfuls lard, one heaping tablespoon- ful white sugar, one saltspoonful salt, two teaspoonfuls 34 THE BREADMAliER's COOKING LESSONS. liiililll m of the Breadmaker's Baking Powder. Mix ana bake as you do the white soda biscuit. They are good cold as well as hot. GRAHAM WHEATLETS. One pint Graham flour, nearly a quart boiling water or milk, one teaspoonful salt. Scald the flour, when you have salted it, into as soft a dough as you can handle. Roll it nearly an inch thick, cut in round cakes, lay upon a hot buttered tin or pan, and bake them in the hottest oven you can get ready. Everything depends upon heat in the manufacture of these. Some cooks spread them on a hot tin, and set them on a red- hot stove! Properly scalded and cooked, they are as light as puff's, and very good ; otherwise they are flat and tough. Split and butter while hot. SWEET RUSK. One pint warm milk, half cup of butter, one cup of sugar, two eggs, one teaspoonful salt, two Breadmaker's Yeast Cakes. Make a sponge with the milk, yeast, and enough flour for a thin batter, and let it rise over night. In the morning add the butter, eggs, and sugar, previously beaten up well together, the salt, and flour enough to make a soft Jough. Mould with the hands into balls of uniform size, set close together in a pan, and let them rise until very light. After baking, wash the tops with a clean soft cloth dipped in molasses and water. BUTTER CRACKERS. One quart of flour, three tablespoonfuls butter, half teaspoonful soda dissolved in hot water, one saltspoon- ful salt, two cups sweet milk. Rub the butter into the Hour, or, what is better, cut it up with a knife or chop- per, as you do in pastry ; add the salt, milk and soda, mixing well. Work into a ball, lay upon a floured LESSONS IN CAKEMAKING. 35 )ake as cold as f water •, when ou can round d bake rything Some 1 a red- are as are flat : cup of maker's , yeast, ise over d sugar, id flour e hands 1 a pan, ig, wash sses and ter, half Jtspoon- into the or chop- nd soda, L floured board, and beat with the rolling-pin half an hour, turn- ing and shifting the mass often. Roll into even sheet a quarter of an inch thick, or less, prick deeply with a fork and bake hard in a moderate oven. Hang up in a muslin bag two days to dr}'. JOHNNY CAKE. One teacupful sweet milk, one teaspoonful salt, two teaspoonfuls Brcadmaker's Baking Powder, one table- spoonful melted butter. Enough meal to enable you to roll it into a sheet half an inch thick. Spread upon a buttered tin, or in a shallow pan, and bake it forty minutes. As soon as it begins to brown, baste it with a rag tied to a stick and dipped in melted butter. Repeat this five or six times until it is brown and crisp. Break — not cut up — and eat for luncheon or tea, accompanied by sweet or buttermilk. FLANNEL CAKES. One quart milk, two cakes Breadmaker's Yeast, one tablespoonful butter, melted ; two eggs, well beaten • one teaspoonful salt. Flour to make a good batter. Set the rest of the ingredients as a sponge over night, and in the morning add the melted butter and eggs. CORN-MEAL FLAPJACKS. One quart sour or butter milk, two eggs, beaten light 5 one teaspoonful salt, one teaspoonful soda, dissolved in hot water ; two tablespoonfuls molasses, one tablespoon- ful lard, melted ; half cup flour. Meal to make a batter a trifle thicker than flannel cakes. If you have not sour milk, use sweet new milk and one and a half teaspoonful of the Breadmaker's Baking Powder, omitting the soda. FRUIT SHORTCAKE= Two quarts of flour, two tablespoonfuls lard, two tablespoonfuls butter, two cups sweet cream, two eggs, ,-isei:i5::--*-^-r.-;c3:-:L^,"T'aaif.-^-;;«i-jtuiiaaH«s^^ ■ 36 THE BREADMAKER'S COOKING LESSONS. well beaten; four tcaspoonfuls Breadmaker's Baking Powder, one teaspoonful salt. Chop up the shortening in the salted flour, after first thoroughly mixing and sifting the baking powder with the flour, as for pastry. Add the eggs to the milk ; put all together, handling as little as may be. Roll lightly and quickly into two sheets, the one intended for the upper crust fully half an inch thick, the lower less than this. Lay the latter smoothly in a well-greased baking pan, strew it thickly with raspberries, blackberries, or, what is better yet, huckleberries; sprinkle four or five tablespoonfuls of sugar over these, cover with the thicker crust, and bake from twenty to twenty-five minuets, until nicely browned, but not dried. Eat hot for breakfast with butter and powdered sugar. It should be mixed as soft as can be rolled. The shortcake is very nice, made with the common •' black- caps " or wild raspberries. STRAWBERRY SHORTCAKE. One quart flour, three tablespoonfuls butter, one large cup sour cream or very rich " loppered " milk, one egg, one tablespoonful white sugar, one teaspoonful soda, dissolved in hot water; one saUspoonful salt. Proceed, in mixing and baking, as with the huckleberry shortcake, except that, instead of putting the berries between the crust, you lay one sheet of paste smoothly upon the other, and bake until done. While warm— not hot — separate these and put a layer of berries between the crusts, covering with powdered sugar. ONE, TWO, THREE, FOUR, CUP CAKE. One cup butter, two cups sugar, three cups flour, four eggs, one cup sweet milk, two teaspoonfuls of Bread- maker's Baking Po\vder. Bake in a loaf, or roll thinner find use for jelly cake, ■'S mi eg! bo bel ici: / \ cm fill •''• cal thi CU] i Mi tat to|: f ( % poi ligl t. 1 C'.l} rai: ij 1 1 till inij 1 LESSONS IN CAKEMAKING. 37 CREAM CAKE. Two cups powdered sugar, two-thirds cupful of butter, four eggs, half cupful of milk, two teaspoonfuls of Bread- maker's Baking Powder, three cups of flour Bake m thin layers as for jelly cake, and spread between them when cold the following mixture :^IIalf pint of milk, two small teaspoonfuls of corn-starch, one egg, one tea- spoonful vanilla, half cup sugar. Heat the milk to boil- ing, and stir in the corn-starch wet with a little cold milk ; take out a little and mix gradually with the beaten egg and sugar ; return to the rest of the custard, and boil, stirring constantly until quite thick. Let it cool before you season, and spread on cake. Season the icing also with vanilla. COCOANUT CAKE. Two cups powdered sugar, half cup butter, three eggs, one cup milk, three cups flour, two and a half teaspoon- fuls Breadmaker's Baking Powder. Bake as for jelly- cake. Filling— One grated cocoanut. To one half of this add whites of three eggs beaten to a froth, and one cup of powdered sugar. Lay this between the layers. Mix with the other half of the grated cocoanut four tablespoonfuls powdered sugar, and strew thickly upon top of cake. LOAF COCOANUT CAKE. One pound sugar, half pound butter, six eggs, half pound floin-, one pound finely grated cocoanut, stirred lightly in the last thing. Bake immediately RAISED CAKE. Three cups of light dough, three eggs, two lioaping cups of sugar, one ctip of butter, one cup of chopped raisins; put in a dish together and work with hand till well mixed ; spice to taste. Put in pans and bake immediately. ;j-^HSKfciriWi^ii^uj_*r^*«ijBaes»(aiyB3Ktaa^ 38 THE BREADMAKER's COOKING LESSONS. ill CHEAP SPONGE CAKE. Three eggs, one cup of sugar, one cup of flour, into which mix one teaspoonful of cream-tartar and one-half teaspoonful of soda dissolved in three teaspoonfuls of warm water. The last thing add a dessertspoonful of vinegar, stirring briskly. Bake about twenty-five minutes in not too hot an oven. The batter will be very thin. SPONGE CAKE. Eleven eggs, four cups of sugar, four cups of flour ; beat the yolks and sugar together, add the whites well beaten, stir the flour in as lightly as possible. CIRCLE CAKE. One egg, one cup of sugar, two cups of flour, one- third of a cup of butter, one-half cup sweet milk, two teaspoonfuls Breadmaker's Baking Powder. Flavour with rose of lemon. PANCAKES. One pint of milk, three eggs, one teaspoonful of salt ; mix to a very thin batter, drop in hot lard. To be eaten with wine and sugar. I* CHAl'IN CAKE. Six cups of flour, one cup of butter, three cups of sugar, two cups of milk, two eggs, one teaspoonful of soda, one pound of chopped raisins. DOUGHNUTS. 1. One quart of flour, one egg, one-half cup sugar, one cup sweet milk, six teaspoonfuls melted lard, two tea- spoonfuls of Brcadmiker's Baking Powder. 2. One cup sour milk, one cup of sugar, one egg, one teaspoonful of soda, tv/o tablf^spoonfuls melted butter, g little salt and spice. Mix very soft, LESSONS IN CAKEMAKING. 39 COOKIES 1. Two cups of sugar, one cup of butter, two eggs, one-half cup of milk, one and one-half teaspoonful of Breadmaker's Baking Powder ; flour to roll stiff. 2. One and a half cups of brown sugar, one cup of butter, two eggs, one cup of currants, two great spoon- fuls of sweet milk, small teaspoonful of soda ; cinnamon, cloves, nutmeg to taste. WAFERS. One quart of flour, four ounces of lard or butter, a little salt. Mix with cold water; pound with a rolling pin twenty minutes. To be rolled out very thin, and cut with a doughnut cutter To be eaten with jelly. RAISIN CAKE. One-half cup of butter, one-half cup of sugar, two eggs, one-half cup of sweet milk, three cups of flour, one cup of raisins, one teaspoonful of Breadmakef's Baking Powder. 'V*! MOLASSES GINGERBREAD. 1. Two cups of Orleans molasses, one cup of sugar, one cup of sour milk, one-half ci^p of butter, one cgir, one teaspoonful of soda, tablespoonful of ginger, sufficient flour for a thick battter. 2. Two cups of molasses, one-half cup of butter, one cup of sour cream, one teaspoonful of ginger, two tea- spoonfuls of soda, five and a half cups of flour. HARD GINGERBREAD. One cup of butter, two cups of sugar, three eggs, one teaspoonful and a half of the Breadmaker's Baking Powder. Season with ginger and nutmeg. Flour enough to roll. „ijem 40 THE BREADMAKEr's COOKING LESSONS. tiiii i Hi GINGER SNAPS. Bring to a scald one cup of molasses, and stir in one tablespoonful of soda, pour it, while foaming, over one cup of sugar, one egg, one tablespoonful of ginger, beaten together ; then add one tablespoonful of vinegar. Flour enough to roll stirred in as lightly as possible. GINGER NUTS. I. Half pound of butter, half pound of sugar, one pint oi molasses, two ounces ground ginger, two tablespoonfuls of cinnamon, as nmch flour as will form a dough, hall an ounce of ground cloves and allspice mixed. Stir the butter and sugar together; add the spice, ginger, molasses, and flour enough to form a dough. Knead it well, maVe it out in small cakes, bake them on tins in a very moderate oven. Wash them over with molasses and water before they are put in to bake. 2 Half pound of butter, two pounds of flour, one pint of molasses, two eggs, six ounces ground ginger, three ounces ground allspice, one ounce powdered cinna- mon. Mix in the same manner as for gingerbread. Roll out the dough into ropes about half-inch thick ; cut these transvv-^rsely into pieces, which roll into small balls ; place thesp. at a little distance apart, upon greased baking sheets, and flatten them down with the palm of your hand ; when thf; sheet is full, wash them over the tops with a brush dipped in thin molasses, and bake in a moderate oven. GINGERBREAD SQUARES. Half pound of moist sugar, two ounces of ground ginger, one pound of flour, half pound of butter, half pound of treacle. Put the butter and treacle into a jar near the fire ; when the butter is melted mix it with the flour while warm, and spread the mixture thinly on .1 LESSONS IN CAKKMAKING. 41 buttered tins, mark it in squares before baking, and as soon as baked enough separate it at the marks before it has time to harden. Time to bake, fifteen minutes. HONEYCOMB GINGERBREAD. Half pound of flour, half pound of the coarsest brown sugar, quarter pound of butter, one dessertspoonful of allspice, two dessertspoonfuls of ground ginger, the peel of half a lemon grated, and the whole of the juice ; mix all these ingredients together, adding about half a pound of treacle so as to make a paste sufficiently thin to spread upon sheet tins. Beat well, butter the tins, and spread the paste very thinly over them, bake it in a rather slow oven, and watch it till it is done ; withdraw the tins, cut it in squares with a knife to the usual size of wafer biscuits (about four inches square), and roll each piece round the fingers as it is raised from the tin. DROP GINGER CAKES. Put m a bowl one cup of brown sugar, one of molas- ses, one of butter, then pour over them one cup of boil- ing water, stir well ; add one eg^^, well beaten, two teaspoonfuls of soda, two tablespoon fuls each of ginger and cinnamon, a half teaspoonful of ground cloves, five cups of flour. Stir all together and drop with a spoon on buttered tins ; bake in a quick oven, taking care not to burn them. NEW YORK CAKE. One pound sugar, half pound butter, one pound cur- rants, washed clean and dredged with flour, three cups flour, four eggs ; nutmeg and cinnamon to taste ; half teaspoonful soda dissolved in three tablcspoonfuls milk. DREADMAKER's CAKl':. Half pound butter, one pound flour, eight eggs, one and a half teaspoonful of Bveadmaker's Baking Powder, one pound sugar, half pint milk, 42 THE BREADMAKER's COOKING LESSONS. '|! i liiS : !i 1 1 ■ \ 1 ■ ifi 1 -If ) ) i'll II 1 1 ■ i SCHOOL CAKE. Two and a half cups powdered sugar, three-quarters cup of butter, one cup sweet milk, three cups flour, four eggs, one lemon, juice and rind, one small teaspoont'ul soda. Bake in a square or oblong tin, and frost with whites of two eggs beaten stiiT with powdered sugar. COLEMAN CAKE. One pound of flour, one pound white sugar, half pound butter, rubbed with the sugar to a very light cream, six eggs, one cup sweet milk, two teaspoonfuls of Bread- maker's Baking Powder sifte.. into the flour, one tea- spoonful powdered cinnamon, one tablespoonful rose- water. Flavour the frosting with lemon-juice. CHOCOLATE CAKE. Two cups of sugar, one cup butter, the yolks of five eggs and whites of two, one cup of milk, three and a half cups of flour, two teaspoonfuls of Breadmaker's Baking Powder sifted into the flour. Bake in jelly-cake tins. Mixture for Filling — White of three eggs, one and a half cups sugar, three tablespoonfuls grated chocolate, one teaspoonful vanilla. Bake .well together, spread between the layers*, and on top. Bake. MARBLE CAKE. Light — One cup white sugar, half cup butter, half cup milk, whites "of three eggs, one and a half teaspoonful Breadmaker's Baking Powder, two cups flour. Dark — Half cup brown sugar, quarter cup butter, half cup molasses, quarter cup milk, half nutmeg, one tea- spoonful cinnamon, half teaspoonful allspice, one and a half 4:easpoonful of Breadmaker's Baking Powder, two cups flour, yolks of three eggs. Butter your mould, and put in the dark and light batter in alternate table- spoonfuls. LESSONS IN CAKEMAKING. 43 larters r, four oontiil 5t with [SLT. pound im, six Bread- ne tea- 1 rose- of five J and a naker's ly-cake 2 and a Dcolate, spread lalf cup poonful :er, half 3ne tea- e and a ier, two lid, and 3 table- LEMON CAKE. One cup butter (packed), two scant cups of sugar, ten eggs, yolks and whites beaten separately, one small' cup of milk, juice and rind of a lemon, one small teaspoonful of soda, flour to make tolerably thin batter (between two and three cups) ; of some qualities of flour three cups will be needed. Bake in a quick oven. CARAMEL CAKE. Three cups of sugar, one and a half cups butter, one cup milk, four and a half cups flour, five eggs, three teaspoonfuls of Breadmaker's Baking Powder sifted and mixed with flour. Mixture for Filling.—White of three eggs, one and a half cup sugar, three tablespoonfuls grated chocolate, one teaspoonful vanilla. Bake well together, spread between the layers, and on top Bake. mother's SPONGE CAKE. ^ Twelve eggs, the weight of the eggs in sugar, half their weight in flour, one lemon, juice and rind. Beat yolks and whites very light, the sugar into the former when they are smooth and stiff"; next, the juice and grated peel of the lemon, then the flour; lastly the beaten whites, very lightly. Bake in whatever shape you will. Be careful that your oven is steady. It is a good plan to line the pans in which sponge-cake is baked with buttered paper, fitted neatly to the sides and bottom. CHOCOLATE ICING (sIMPLE). One-quarter cake chocolate, one-half cup sweet milk, one tablespoonful corn starch, one teaspoonful vanilla! Mix together these ingredients, with the exception of the vanilla : boil it two minutes (after it has fairly con^e to a boil), flavour, and then sweeten to taste with powdered sugar, taking care to make it sweet enough. X&?saBKSfn:?sss!V7X'iKa^ai^ 44 THE BREADMAKEr's COOKING LESSONS. WW'' «? CHOCOLATE CARAMELS. Two cups brown sugar, one cup molasses, one table spoonful (heaping) of butter, three tablespoonfuls flour. Boil twenty-five minutes ; then stir in half a pound of grated chocolate wet in one cup of sweet milk, and boil until it hardens on the spoon, with which you must stir it frequently. Flavour with a teaspoonful of vanilla. Marian's cake. One cup of sugar, one-half cup butter, three eggs, one-half cup sweet milk, one and a half teaspoonful Breadmaker's Baking Powder sifted with flour, two and a half cups flour. Bake in jelly-cake tins, and fill with jelly or chocolate. A simple and excellent cake. POUND CAKE. One pound sugar, one pound flour, three-quarters of a pound of butter, nine eggs, two teaspoonfuls Breadmaker's Baking Powder. Cream the butter and sugar with great care ; beat the yolks and whites separately ; sift the baking powder well through the flour. Add the flour last, GEORGE WASHINGTON CAKE. Three cups sugar, two cups butter, five eggs, one cup milk, four cups flour, three teaspoonfuls Breadmaker's Baking Powder. Mix as usual and stir in at the last, a half pound currants well washed and dredged, one- quarter of a pound of raisins seeded and chopped fine, then floured, a handful of citron sliced fine, cinna- mon and nutmeg to taste. Fruit-cake takes longer to bake than plain, and the heat must be kept steady. MARTHA WASHINGTON CAKE. One pound butter, one pound sugar, one pound flour, oiv pnr'NGS. [Can be made either in a mould, basin, Lirt-dish, or tin cake-pan] Well butter either, fill lightly with any of the follow- ing ingredients: — Either stale buns, muffins, crumpe^^s, pastry, white or brown bread, shced and buttered, the remains of sponge-cakes, macaroons, ratafias, almond cake, gingerbread, biscuit of any kind, previously soaked. For a change with any of the above, you may intermix with either fresh or dried fruit or pre- serves, even plums, grated cocoa nut, etc. When your mould is full of either of the above, put in a basin a 62 THE BREADMAKER S COOKING LESSONS. t . « 4 Hi ill quarter t -aspGonful of eitlicr ginger, a little mixed spice. or cinnamon, if handy, grated orange, lemon, or a few drops of any essence you choose ; put in three eggs. which beat well, add three gills of milk for every quar- ter mould. When the above is well mixed, fill up nearly to the rim. It can be either baked or boiled, or pu^ into a saucepan one-third full of water, :^'ith the lid over, and let simmer for about an hour. Pass a knife round the inside of the basin or mould, turn out your pudding, pour over either melted butter witli a little sugar, the juice of a lemon or spirit sauce. FRUIT PUDDING, such as green gooseberry, is best made in a basin, the basin to be buttered And lined with the paste, rolling it round to the tliickness of half an inch ; then get a pint of gooseberries and three ounces of sugar ; af;er having made your paste, take half the fruit, and lay it at the bottom of your basin, then add half your sugar, then put the remainder of the gooselvriies in and the remainder of the sugar ; on that draw your paste to the centre, join the edges well together, put the cloth over the whole, tying it at the bottom, and boil in plenty of water. Fruit puddings, such as apples and rhubarb, should be done in this manner ; boil for an hour, take out of the saucepan, untie the cloth, turn out on a dish, or let it remain in the basin, and serve with sugar over. A thin cover of the paste may be rolled round and put over the pudding. Ripe cherriep, cur- rants, raspberries, plums, apples may be used in the same way, and require less sugar. BREAD PUDDINGS. I. An economical one, when eggs are dear. Cut some bread and butter very thin, place it in a pie-dish as lightly as possible, till three-parts full ; break into ^ "^l 1 bs br a in m. ^H nic fl fl^ -a| nu '-^^1 kir da ;^^^^H cu ing on( tlie anc of ino I ^^s^l she cru "'''^81 thic spo one butt (or teas teas IS. nixed spice, n, or a few three eggs, every quar- :ed, fill up r boiled, or K'ith Die lid 'ass a knife n out your ith a little . basin, the e, rolling it 1 get a pint fjer having ly it at the jugar, then n and the ir paste to t the cloth nd boil in apples and boil for an :h, turn out serve with y be rolled lerriep, cur- ised in the Cut some pie-dish as eak into a PIES, PUDDINGS, TARTS, ETC. 63 ■.jm basin one cQg, add two teaspoonfuls of flour, three of brown sugar; mix all well together, add to it by degrees a pint of milk, a little salt; pour over the bread; bake in an oven ; it will take about half an hour; this will make a nice size pudding for four or five persons. This may be done in twenty different ways, by varying the flavour of the ingrruient,-., as lemon-peel, orange-peel, nutmeg, cinnamon, or mix. J spice, or essences'^of any kind. For children, ,kim r :ik, or half milk and water, dates, or French plui: i, or figs, previously soaked and cut, may be added ; they are excellent for children. 2, One pint bread crumbs, one quart milk, one heap- ing cup sugar, dessertspoonful butter, yolks four eggs, one lemon grated ; bake until done. Beat the whites of tlie eggs to a stiff froth, adding the juice of the lemons" and four tablespoonfuls of sugar; spread over the top of the pudding, and replace in the oven until slightly brown. LEMON PUDDING. Line a deep dish with sponge-cake, baked in thin sheets as for jelly cake, or, if not cor.^cnient, with pie crust rolled very thin. Fill with a mixture made by thickening one quart of boiling water with four table- spoonfuls of rice flour. Add to this the grated rind of one lemon and the juice of three, quarter of a pound of butter, and sugar to taste. MOLASSES DUMPLINGS. One pound of sifted flour, six ounces of good butter or suet freed from strings and powdered fine), three tcaspoonfuls of Breadmaker's Baking Powder, a half tcaspooful of salt. Make up the dough N.ali a little water, pick up lightly into balls and boil for twenty minutes in equal quantities of molasses and water. Drop them in as soon as the mixture boils. _4^***'**<**w 84 THE BREADMAKEr's COOKING LESSONS. ill '■' ■■ •■■ m W} STEAMED PUDDING. Two eggs, one cup each of sugar and sour milk, one half teaspoonful of soda, a little salt, dried currants, raisins or other fruit, and one cup of flour. Beat the eggs and stir in the sugar, dissolve the soda in milk, and mix in also the soda and salt ; then thicken with flour rather thicker than for cake, put into a two quart pan and set in the steamer and steam an hour and a half. STEAMED BATTER PUDDINGS. Stir together one-half cup of sugar and a tablespoonful of butter, then add two eggs well beaten, one cup of sweet milk, one-half teaspoonful of salt, two teaspoonfuls of baking powder, one cup of any kind of fruit, and flour enongh for a thick batter, steam in a three-quart pan for two hours, then serve warm with sauce made as follows:— One cup of white sugar, one-third cup of butter, and one teaspoonful of vanilla stirred to a cream. BAKED APPLE PUDDING. Fill a three-quarter earthen dish with pared and quartered apples ; sprinkle on these one cup of sugar, a' little cinnamon, fresh butter the size of a small egg, and one-half cup of water ; cover and bake thirty minutes. Roll a piece of chopped paste into a strip about two 'nches wide that will reach around the pudding dish ; roll the remainder to cover the dish. Take the pudding dish from the oven, slip the strip of puste between the apple and the dish and put on the top crust ; return to the oven and bake one hour. Serve ith creamy sauce. RICE PUDDING. On' eacup rice, one teacup sugar, one teacup raisins, small pice butter, a little salt, two quarts milk. Bake from an hour and a half to two hours. Serve with sauce. PIKS, PUDDINGS, TAUTS, ETC. 65 milk, one currants, Beat the milk, and with flour quart pan 1 a half. ilespoonful ine cup of aspoonfuls , and flour quart pan e made as rd cup of :o a cream. pared and [) of sugar, small egg, lake thirty ito a strip .round the • the dish, the strip of put on the ur. Serve A\p raisms, I ilk. Bake Serve with THE ALMA PUDDING. Make half a pound of bread crumbs, which put in a basm ; add two ounces of sago, six ounces of fine rhon. ped suet, five ounces of sugar, four ounces of sultana ra.sms, six eggs, half a gill of rum, and ^ne tablespoonful of apricot jam. Well butter the interior of a pudding basin; add the mixture. Put some water in a sauce pan, set it on the fire; when beginning to boil, put in your basin, which ought to be a little more than half immersed in the water. Boil gently on a slow fire for two hours ; take it out, pass the knife between the basin and pudding, and serve. INDIAN PUDDING. Add to one quart boiling milk two well-beaten e-^. . three tablespoons Indian meal, one tablespoon flour a httle salt Bake three-quarters of an hour. Serve w th sugar and cream. ^vcwiin TAPIOCA PUDDING. One small cup tapioca, one quart of milk, one teaspoon of but er three tablespoons of sugar. .Soak the ta,Lca ■ n water four or five hours, then add the milk ; flavo r w. h essence of lemon or anything else you prif Bitke slowly one hour. To be made the day before 1,^ wanted, and eaten cold with cream or milk and suga rjXtr'.""^ '"'""' ""'' -'"' ">- P^'- of ^ TAPIOCA AND COCOANUT PUDniNG * One cup tapioca, soaked over night ; one quart milk -oiks of four eggs, white of two; one cuplugar two . bespoons grated cocoanut. Bake one-half ho," ke rostmg of white two eggs, three tables, oos -'Sar, wo tablespoons grated cccoanut ; spread over , IH. pu,ldn,g when baked. Se, in the oven LT. °Z 11 gj THE BREADMAKERS C00K1«C LESSONS. Pare and core enough -PP'- '° « '^j ' ai'a pint ol each apple a bit of len»n pceh^ S aU . ^^ _^^_P^ ^^^ tapioca in one qnart of '"^^ ''^■. „^„, ti,e apples. amtlesalf,flavourw.thlemon, p. ^^^^,_ ^^^^^ Bake until apples are tender. Lat cream and sugar. ^_^^^^,^ • , «n-,ked in a teacup ot Three tablespoons tap.oca soaked ^^ .vater over night ; add one q t unrk^.^^ ^^^^^^^ ^^^^^ and boil twenty mnu,tes. 1 - "'^ ^ ;„,„ ,,,« milk; and one cup sugar ^^'^;,^, ,„,, stur, put in rbTttronhfaishrndpo...---'- -- ^°^^- COCOANUT I-UDDING. one pint rich milK. two ^'^:^l^:Zi , whites of four «Kg^'f="'l''"tdThen boiling add the Put the milk over the fire, ana s _,^ ^^ !orn starch, wet wUh ;';;' ^^^ , -^.I'pa^te. Then stirring constantly, uM- mak ^^^^ t,i e from the fire and st.r m ^^^, ^^„ ...th lemon or vaniHa, - w n h„htly^^ ^^^ ^^ ^ ^^ a crated cocoanut. lour nu place. Serve with soft custard. rHorOLATK PUDDING. fn^rscaldea; one and one-half squares One quart o^ "^ ^ ^^v^ cold milk, and st.r mto of chocolate, grated w V ^^^^^^^^^^ .^ ^^.^^^,,,a, the scalded mdk '''^^^^^^^^ ,|,, y^lks of six eggs, ^,„,,.ntoapudd.ng^ch ,-^^^ Bake about well beaten, and six ta ^^ ^^^ ^^^^ threequarters of an hour, btai ^^^^ tMe^ll , ,,ad SIX tablespoons ^ugar. , H^. to a sti frosting brown. ff froth over the top set agaui m the oven until a light PIES, PUDDINGS, TARTS, ETC. ut intc pint oi ir ; add apples, d, with aciip of together ree eggs, lie milk ; IT, pvit in t. Serve n starch, httle salt. ,s .rated chocola e, "ubled smooth in a little m,lk •, three eggs, vandla. Heat the m.lk until boiling, then add the other .ngted. Zs; boil five minutes. Pour into mould. Serve cold with sugar and cream or custard. CORN STARCH ULANC MANGE. One quart m,lk, one cup sugar, tl-- tablespoon^ corn starch -flavour with lemon or vandla. Bml the mi.K and su-ar together, flavour, then stir in corn s arch d s- Lived .n a httle cold milk. Boil and turn .n.o n,ould. PIES, PUDDINGS, TARTS, ETC, 69 e sugar, 2 butter le wine ; ible. of flour, Dre send- ttle three ;ugar and ater ; stir t a small 1 a dish ; e serving. \e, soaked chocolate, s, vanilla, ler ingredi- Serve cold ;poons corn )il the milk i starch dis- into mould. k TARTS, ETC. CURRANT AND RASPBERRY TART. To three cups of currants allow one of raspberries, mix well together before you fill the crust, and sweeten abundantly. Cover with crust and bake ; eat cold, with white sugar sifted over it. CURRANT TART is made as above, with more sugar. The most common fault of currant pie is extreme sourness. Small fruits should be looked over carefully before they are cooked. Currants are troublesome, but they must nevertheless be looked after warily on account of their extreme stem- miness. GREEN GOOSEBERRY TART. Top and tail the gooseberries. Put in a porcelain kettle with enough water to prevent burning, and stew slowly until they break. Take them off, sweeten well, and set aside to cool. When cold pour into pastry shells, and bake with a top crust of puff-paste. Brush all over with beaten egg while hot, set back i*- the oven to glaze for three minutes. Eat cold. DA«,5SON TART. Pick over the fruit, put ;n a dish lined with pastry, sweeten very freely, cover and bake. B. ;ish with beaten egg when done, and return to the oven ic a few minutes to glaze. CUSTARD. One quart of milk, four eggs, grated nutmeg, sugar to taste ; leave out whites of two eggs and beat them to a Stiff froth. When the custard is baked, spread the beaten whites on, sprinkle sugar, over, return to the oveii for a few moiiicnts, and you have an custard. .,;-:5ai»'* r i 70 THE BREAD. ^'AKER's COOKING LESSONS. CORN STARCH CUSTARDS. Put a pint of milk vn a frying pan, let it oome ;o tht boiliiig point, then add a pinch of sah and . .vo table- spoonfuls of corn starch. Serve with sugar and cream. CHOCOLATE CUSTARDS. Onr fourth oi a cake of chocolate, i>ne pint of bo'M water, >.i^; eggs, one quart of milk, one-haif cup of white sugar, t vvo fel spoon? of vanilla. Dissolve tlie chocolate in'^i vcrv little iuiik, stir into the boiling water and boil three minuLeF, When nearly cold add tlie beaten eggs, stii- ir.to the milk, flavour and pour in cups, set in boil- ing water and bake. CARAMEL CUSTARD. Put two dessert spoons of crushed sugar in a tin pan. Let it stand on the stove until it begins to brown, then stir constantly until it is a thick, black syrup. Pour it into a quart of scalding milk ; add six ounces of white sugar and the yolks of six eggs. Beat and pour into cups, set in a pan of hot water in the oven, and bake twenty minutes. COFFEE CREAM. Soak half an ounce of best gelatine in a little cold water half an hour; then place it over boiling water and add one gill of strong coffee and one gill of sugar; when the gelatine is well dissolved, take from the fire ; stir in three gills of cold cream and strain into your mould. Be sure that this has been previously with cold v^ater. ORANGE CREAM. Make the same as coffee cream, idiug one gill of orange juice and the grated rind of o r,range, which has been previously soaked in the orange : > ce while the „,.i.,tin« ic aicsnlvinj^ over the boiling at, and the beaten yolks of two eggs when you take off, and quite hot. .xvl! PIES, PUDDINGS, TARTS, ETC. 71 APPLE SNOW. Mash the pulp of three baked apples with silver spoon ; add one cup sugar, and the beaten white of an egg; flavour and beat one-half hour. Serve on soft custard or alone. BAKED CUSTARD. One quart milk, four well beaten eggs, four table- spoons sugar. Flavour to taste. Bake in moderate oven. APPLE CREAM. One cup thick cream, one cup sugar, beat till very smooth ; then beat the whites of two eggs, and add ; stew apples in water till soft ; take them from the water with a fork ; steam them if you prefer. Pour the cream over the apples when cold. CHOCOLATE CREAM. Half a cake of chocolate dissolved in a little hot water; put in a cup of milk, and when it boils have five eggs well beaten and mixed with two cups of milk ; pour the hot chocolate into the eggs and milk ; stir well and boil all together for a few minutes ; sweeten to your taste. To be eaten cold. COCOANUT PUFFS. The whites of three eggs, one cup of ground sugar, one teaspoonful of the extract of vanilla, one tablespoon- ful of corn starch, two cups of desiccated cocoamit. Beat the whites well, then add the sugar, and heat over steam, until a crust forms on the bottom and sides of the dish. Take it oil the steam, add the other ingredi- ents and drop in small pieces on buttered tins. Bake rather quickly to a light brown. /2 THE DREADMAKEKS COOKING LESSONS. ANIMAL FOOD. i^r.s! ■' 'if ■ : ■ BEEF, PORK, MUTTON, VEAL, FISH, POULTRY, AND GAME. The question as to whether man belongs to the genus Carnivora, and should or should not eat flesh, is settled by the shape of his teeth, which proves incontestably that he should eat flesh— and generally he does it, no matter whose brother he offends. But grateful as are the "flesh pots" to civilized man, it does not follow that such a form of food conduces to the greatest physical endurance. The railway building uavvy, able to do twice the labour of ordinary working men, eats coarse bread, porridge and milk if he can get it. It is not the purpose of this book however to change the habits of a people, but rather to assist them to get the best for their money. Standing first on the list is BEEF, and of all forms in which it ma)- be served, perhaps Roast Beef is the most savoury and delicious. In purchasing beef secure meat of a deep red colour, with the fat mingled with the lean, giving it a mottled appearance. The fat will be firm, and the colour resembling grass butter. The smaller the breed, so much sweeter the meat. It will be better for eating if kept a few days. Veal, lamb and pork (being white meat) will not keep more than a day or two. The best pieces for roasting are the sirloin and rib pieces. The latter are oftenest used by small families. Make your butcher remove most of the bone, and skewer the meat into the shape of a round. If you roast in an oven it is a good plan to dash a small cup of boding ANIMAL FOOD. 73 SH, the genus is settled intestably oes it, no ful as are dIIow that : physical ble to do Its coarse is not the labits of a >t for their i, perhaps s. red colour, a mottled the colour breed, so Dr eating if eing white Din and rib ill families, and skewer roast in an p of boiling water over the meat in first putting it down, lettincr it trickle into the pan. This, for a season, checks 'the escape of the juices, and allows the meat to get warmed through before the top dries by said escape. If there is much fat upon the upper surface, cover with a paste of flour and water until it is nearly done. Baste fre- quently, at first with salt and water, afterward with the drippings. Allow about a quarter of an hour to a pound, if you like your meat rare ; more, if you prefer to liave it well done. Some, when the meat is almost done, dredge with flour and baste with butter— only once. Remove the beef, when quite ready, to a heated dish- skim the drippings ; add a tcacupful of boiling water! boil up once, and send to table in a gravy-boat. Many reject made gravy altogether, and only serve the red hquor that runs from the meat into the dish as it is cut This is.the practice with some— indeed most of our best housekeepers. If you have made gravy in a sauce-boat give your guest his choice between that and the juice in the dish, called platter gravy. Serve with mustard, or scraped horseradish and vinegar. TIME TABLE FOR ROASTING Ten pounds of beef will take from two hours to two hours and a half roasting. Six pounds one hour and a quarter to one hour and a [half. Three ribs of beef, boned and rolled, well tied round with paper, will .ice two hours and a half If beef is ver3 fat. it does not require basting ; if very lean, tie it up in greasy paper, and baste well. Theae jcalculations are for a good brisk fire, and in a good oven. ROAST .liEF, WITH YORKSHIRE "UDDING. Set a piece of roast beef to roast several sticks laid across a rating, or ipping-pan, Thuc-quar- 74 THE ureadmaKkr's cooking lessons. tersof an hour before it is clone, ""^ ''- P";'^;"f ,X' pour into tl,e pan. 0,.uu,ue to rest "'<= beef, the n the dr,ppn,g.pan before the pudc nrg is --IV ° J^^ [" in, drain it off, leaving just enough to prevent the baiar from sticking to the bottom. ' One pn.t milk, four eggs, whites »" ''- °-»; and baste frequently while roast.ng Allow a quarter of an hour tor a pound of meat, .f you hi e .t rare Lge. =f you like i well done. Serve wi.h a sauce, n de uom the drq.pn.gs rn the pan, to whrch has been added a tablespoon of Harvey or Worceste - shire s.uce, and a Ud,lespoo: of tomato catsup. U you roast the round do n^.t fail to baste it often. BbKF A-LA-MODE. Take a round b^ f ; remove the bone from the mid- die, and trim - .ye tougher bits about the ed^s with such gristle, etc., as you ca. reach. Set these aside for soup-stock. Bind the beef into a symmetrical shape by passing a strip of stout muslin, as wide as the round is high, abo, t if and stitching the ends together at one side. Have .:ady at least a pound of fat salt pork, cut into stnp as thick as your middle finger, an,! long enoug^i to reach from top to bottom of the trussed round. Put a halt Dint of vinegar over the fire in a tin or porcelain sauce- pin "season with three or four minced shallots or button ANIMAL FOOD. 75 th flour, le oven, quarter it rare ; a sauce, -lich has orcester- tsup. H iften. the mid* le edges, 5et these passini; a gh, abort e. Have nto strips 1 to reach 'ut a half ain sauce- , or button onions, two teaspoonfuls made mustard, a teaspoonful niitmog, one of cloves, half as much allspice, half spoon- ful black pepper, with a bunch of sweet herbs minced fine, and a tablespoonful brown sugar. Let all simmer for five minutes, then boil up once, and pour, while scalding hot, upon the strips of pork, which should be laid in a d. cp disl^ Let all stand together until cold. Remove the pork to a plate, and mix with the liqiior left in the <1ish, enough bread crumbs to make a tolerably stiff force-meat. If the vinegar is very strong, dilute with a little water before moistening the n ,imbs. With a long, thin-bladed knife, make perpendicular incisions in the meat, not more than half an inch apait, even nearer is better ; thrust into these the strips of fat pork, so far down that the upper ends are just level with the surface, and work into the cavities with them a little of \ force-meat. Proceed thus until the meat is fairly ruldlid and plugged with the pork. Fill the hole from whicii the bone was taken with the dressing and bits of pork ; rub the upper side of the beef well with the spiced forced-meat. Put into a baking-pan with a little water to prevent burning; turn a large pan over i; to keep in the steam, and roast slowly for five or six '\oiii:>, allowing half an hour to each pountl of meat. If the beef be lough, you had better stew the round by putting it in a \w\. with iialfcnoughwatertocover it. Cover tightly and stew very slowly for six hours ; then set in the oven with the gravy about it, and brown half an l^onr, basting frequently. If you roast ihe round, do not remove the cover, except to baste (and this should be done often), until fifteen minutes bt fore you draw it from the oven. Sei away with the muslin band still about it, and pour the gravy over the meat. When cold lift from the gravy,— which, by the way, will be excellent seasoning for your soup-stock,— cut the m Siil 76 THE breadmaker's cooking lessons. stitches in the muslin girdle, and remove carefully and send the meat to table, cold, garnished with parsley and nasturtium blossoms. Carve horizontally, m slices thin as a shaving. Do not offer the outside to any one ; but the second cut will be handsomely marbled with the white pork, which appearance should continue all the way down. . In winter it will keop a week and more, and as long in summer, if kept in the refrigerator-exccpt when it is on the table. BEEFSTEAK. To fry a beefsteak is a culinary outrage, to speak plainly. A steak should be broiled, not fried. A piece of beef swimming in grease, dry and hard, is worse than waste of so much good material that otherwise cooked might be sweet, tender and digestible. BROILED BEEFSTEAK. Lay a thick tender steak upon a gridiron over hot coals having greased the bars with butter before the steak has been put upon it (a steel gridiron with slender bars is to be preferred, the broad flat iron bars of grid- irons commonly used fry and scorch the meat, imparting a disa-reeable flavour). When done on one side, have ready your platter warmed, with a little butter on it ; lay the steak upon the platter with the cooked side down, that the juices which have gathered may run on the platter, but do not press the meat ; then lay your beefsteak again upon the gridiron quickly and cook the other ^'ide. When done to your liking, put again on the platter, spread lightly witl 'cutter, place where it will keep warm for a few moments, but not to let the butter become oily, (over boiling steam is best) ; and then serve on hot plates. Beefsteak should never be seasoned with salt and pepper while cooking, if your meat is tough. pound well with a steak mallet on both sides. uUy and sley and ices thin 3ne; but with the e all the 1 as long vhen it is to speak A piece orse than se cooked over hot -)efore the th slender rs of grid- imparting side, have tter on it ; )oked side lay run on n lay your d cook the ANIMAL FOOD. 77 rain on the lere it will the butter then serve Lsoned with at is tough, HOW TO CORN BEEF. Rub each piece of l)eef well with salt mixed with cnc- tenth part of sahpetre until the salt lies upon the dry surface. Put aside in a cold place twenty- four hours and repeat the process, rubbing in the mixture very thoroughly. Put away again until next day, by which time the following pickle should be made and perfectly cold : — Five gallons water, two gallons salt, four ounces saltpetre, one and a half pound brown sugar. Boil this mixture ten minutes, and pour over the beef when cold. Examine the pickle, to be sure it keeps well, from day to day ; if not, it shows that enough salt was not rubbed into the beef, and, after ilrying, that should be attended to once or twice more, but if the pieces are not too large there will be no trouble. BEEFSTEAK PIE. Cut the steak into pieces an inch long, and stew with the bone (cracked) in just enough water to cover the meat until it is half done. At the same time parboil a dozen potatoes in another pot. If you wish a bottom crust — a doubtful question — line a pudding-dish with a good paste, made according to the recipe given below. Put in a layer of the beef, with salt and pepper, and a very Httle chopped onion ; then one of sliced potatoes, with a little butter scatttcred upon them, and so on, until the dish is full. Pour over all the gravy in which the meat is stewed, having first thrown away the bone and thickened with brown flour. Cover with a crust thicker than the lower, leaving a slit in the middle. BEEF TONGUE. Soak over night in cold water when you have washed it well. Next morning put into a pot with plenty of cold water, and boil slowly until it is tender throughout. This you can determine by testing it with a fork. 78 THE BKEADMAKKR S COOKING LliSSONS. - ::\ M ■ v ■111 1, ■■■ Km 1^ BOILED rOKNED DRKF. 1. If your piece is a rouiul, skewer it well into shape, and tie it np with stout tape or twine when you have washed it in three or four waters and removed all the salt from the outside. Put into a pot, and cover with cold water. Allow, in l)oilin<,^ about twenty minutes to a pound. Turn the meat three times while cooking. When done, drain very dry, and serve with drawn butter in a sauce-boat. Send around mashed turnips with the meat. They should be boiled in a separate pot, liow- ever, or they will impart a disagreeable taste to the beef. The brisket is a good piece for a family dniner. 2. Put the beef in water enough lo cover it, and let it heat slowly, and boil slowly, and be careful to take off the grease. Many think it much improv^^d by boiling potatoes, turnips and cabbages with it. In this care the vegetables must be peeled and all the grease care- fullv skimmed as fast as it ri:^es. Allow about twenty minutes of boiling for farh pound of meat. lK)lI.La) lU-Ail' (COI.I)). [To be used next day or wh.-n you like, for breakfast.] Melt a good Imnj) of lnitt(n-, two ounces, over a slow lire, into a tablespoonful of Hour; when it has simmered a little add some chopjied onion (to taste) and a dessert- spoonful of chopped parsley wluni brown ; season with pepper and add a 'ittle stock or gravy, or water ; mince the meat, put it iii with the rest, and let it heat gradually; when nearly boiling thicken with a tiaspoonful of flour. Add a little cotsup or sauce of any kind. si'ici:i) in:i;i'. Four pounds of round beef chopped ilnc; remove all fat; add three dozen small soda biscuits rolled fine, four eggs, one cup of milk, one labl' ;>Mon ground mace, two tabIe:;poons of black pepper, one tablespoon melted *^'^M. ANIMAL rooD. 79 butter; mix well and put in any tin ]^au that it will just till, packiiif^- it well ; baste w ith butter and water, and bake two hours in a slow oven. DIU-:i'STH.\K IN BAKING PAN. Take two pt)untls of beefsteak, whit h cut in pierces the size of walnuts, but only half an inch thick ; i)eel two pound of potatoes, cut in slices a qu.irter of an inch thick, two middlins;-sized onions slic(>d ; mix two teaspoonfuls of salt and one of pepper. Then lay five or six slices of potatoes on the bottom of the pan, season them, then add some pieces of beef; season again, then potatoes and onions, then beef, until the pan is full, })otatoes on the top, seasoning each time; pour three quarters of a pmt of water, lock the lid, put in your oven, or send to the baker's, for one hour and a half; when done shake the pot gently, that the gravy may mix with the potatoes and onions, and form a rice thick sauce. Skirt or any other part of beef is excellent done thus. BKKF WITH VF.r.KTABLES. Peel two small carrots, one turnip, two onions, cut in pieces, put some sliced potatoes at the bottom, then the meat in centre ; season, and cover over with remain- ing vegetables ; add a few cloves, a pint of water ; put in slow oven for three hours, take off the fat, and serve. Four pounds ol any inferior parts of beef will eat tender done thus. DkIKO BL'.EF. The most connnon way of serving dried or smoketi beef is to shave it into thin slices or chi[)s, raw; but a more savory relish may be made of it with little trouble. Put the slices of uncooked beef into a frying pan with just enough boiling water to cover them ; set them over the fire for ten ininates, drain off all the water, and with !■■< 80 THE BREADMAKEr's COOKING LESSON'S. ^ii i\' m |i a knife and fork cut the meat into small bits. Return to the pan, which should be hot, with a tablespoonful of butter and a little pepper. Have ready some well- beaten eggs, allowing four to a half-pound of beef; stir them into the pan with the minced meat, and toss and stir the mixture for about two minutes. Send to table in a covered dish. STEWED BEEF. One tablespoonful of butter, two sliced onions, twelve whole cloves, allspice, one-half teaspoonful of salt, one- quarter teaspoonful of black pepper, one pint of cold water, two or three pounds of tender beef, a little flour. In a stew-pan place a large tablespoonful of butter, in which fry until quite brown two sLced onions add- ing, while cooking, twelve whole cloves; ditto allspice; half a teaspoonful of salt, and half that quantity of black pepper ; take from the fire, pour in a pint of cold water, wherein lay two or three pounds of tender lean beef cut in small, thick pieces; cover closely, and let all stew gently two hours, adding, just before serving, a little flour thickening. BEEF SAUSAGES. To every pound of suet allow two pounds of lean beef, seasoning to taste, a little mixed spice. Chop the suet finely, taking care that there is no skin with it, add pepper, salt and spices; mix well together, form mto flat cakes and fry brown. ROAST bullock's HEART. One bullock's heart, a quarter pound of suet, six ounces of bread crumbs, a quarter pint of milk, one tablespoonful of chopped parsley, one dessertspoonful of chopped mixed herbs, a quarter pound of drippin"- or butter, one pint of gravy or beef-lea. For the sauce- one small onion, a dessertspoonful of flour, salt and ANIMAL FOOD. 81 pepper, butter the size of an egg, a large spoonful of mushroom catsup. Wash tlie heart in salt water, t ik- ing care to remove all the blood ; wash in a second water and dry with a clean cloth ; be careful to dry it thoroughly ; chop the suet as finely as possible, mix with some bread-crumbs the suet, parsley, herbs, salt and pepper ; lastly put in the milk, then proceed to fill all the cavities of the heart with the stuffing; take a piece of paper, grease it well with butter or dripping, place this over the cavities and tie it on tightly with string; put one ounce of dripping mto the pan, and baste the heart occasionally ; when the gravy boils, cut up the onion, sprinkling with pepper and salt, and add to the gravy; allow it to stew geutly until about five minutes before the heart is done; skim occasionally; when done strain the liquor ; into another saucepan put the butter, and allow it to molt a minute or two ; then add the flour and mix smoothly together ; then pour in slowly the liquor, stirring until it boils and thickens. Then dish up, remove papt,"r, and add to the sauce the mushroom catsup. Immediately pour twis sauce round the heart and serve. BF.EFSTEAK PUDDING. Half a pound of flour, six ounces of beef suet, two and a half pounds of rump or beefsteak, pepper and salt, one dozen oysters, a {juarter pint of stock. Chop the suet finely, and rub it into the flour with your hands, sprinkling a little silt, then mix with water to a smooth paste ; roll the paste to the eighth of an inch ; line a quart pudding basin with the paste ; cut the steak into thin slices, flour them, and season with pejiper and salt ; put the oysters and the liquor that is with them into a saucepan and bring it to the point of boiling ; then remove from the fire, and strain the liquor into a basin ; 82 THE BUEADMAKEr's COOKING LESSONS. then cut off the beards and the liard parts, leaving only the soft, roll the slices of steak ; filling the basin with the meat and oysters ; pour in the stock and liquor from the oysters. Cover with paste and boil three hours. Be sure the water is boiling before putting in the pudding. PORK. SALTING PORK. Cover the bottom of the barrel with salt an inch deep ; put down one layer of pork and cover that with salt half an inch thick; continue this until all your pork is disposed of; then cover the whole with strong brine ; pack as tight as possible, the rind side down or next to the barrel; keep the pork always under the bri»e by using an inner cover and clean stones. Sho«i^ any scum rise, pour oiT the brine, scald it, and add raaore salt Old brnie can be boiled down, well ^!n"""d, and used for a fresh supply. CURING HAMS. H^ng up the hams a week or ten days, the longer the tenderer and better, if kept perfectly sweet ; mix §m ^iKch. good-sized ham one teacup of salt, one tabie- ip©on of molasses, one ounce of saltpetre; lay the h«ms vfi a clean dry tub; heat the mixture and rub well into the hams, especially around the bones and recesses ; repeat the process once or twice, or until all the mixture is used , then let the hams lie two or three days, when they must be put for three weeks in brine strong enough to bear an ai^.^ ; then soak eight hours in cold water; hang up to dry in the kitchen or other more convenient j)iace for a week or more; smoke from three to five days, being careful not to heat the ANIMAL FOOD. 83 hams. Corn cobs and apple-tree wood ate pjood for smoking. The juices are better retained if smoked witii the hock down. Tie up carefully in baj^^s for the summer. SAUSAGES. Pork, fat and lean, sage, pepper and salt, a little summer savory. Chop fat and lean of pork together; season with sage, pepper and salt, and you may add two or three berries of allspice ; lialf fill hogs' guts that have been soaked and made extremely clean ; or the meat may be kept in a very small pan, closely covered ; and so rolled and dusted with a very little Hour before it is fried. Serve on stewed red cabbage ; or mashed potatoes, put in a form, brown with a salamander, and garnish with the above; they must be pricked with a fork before they are dressed, or they will burst. HAM. [How to boil to give it an excellent flavour.] Two heads of celery, two turnips, vinegar and water, a large bunch of savoury herbs, and three onions. In chosing a ham, be sure that it is perfectly sweet. To ascertain this, stick a sharp knife into it r^ear the bone ; when the knife is taken out, it will have an agreeable smell if the meat is sweet. If the meat has been hung for a long time, and it is salt and dry, it would l)e necessary to soak for twenty-four hours, and change the water often. Put the meat in a large; pot with suf- hcicnt water to cover ii ; bring it to the boil g)tidi((ill}\ and carefully take off the scum as it rises; when on the j>oint of boiling add the vegetables and herbs; let it simmer gently until quite tender, then take it out, strip off the skin, cover with bread raspings and put a paper frill round the knuckle. I'our hours will be suHicient tor a ham weighing ten pounds. 84 THE HRF.ADMAKER S COOKING LESSONS. It. ." i& ROAST SPARE RIB. When first put down to the fire, cover with a greased paper until it is half done. Remove it then, and dredge with flour A few mniutes later, baste once with butter, and afterwards, every httle while, with its own gravy. This is necessary, the spare rib being a very dry piece. Just before you take it up, strew over the surface thickly with fine bread crumbs seasoned with powdered sage, pepper, and salt, and a small onion tnniced into almost invisible bits. Let it cook five minutes and baste once more with butter. Skim the gravy, add a half-cupful of hot water, thicken with brown flour, squeeze in the juice of a lemon, i^train and pour over the meat in the dish. Send tomato catsup around with it, or if you prefer, put a liberal spoonful in the gravy, after it is strained. PORK POT-PIE. You can make this of lean pork, cut from any part of the pig, but the chine is best. Crack the bones well, and cut up the chine into riblettes two inches long. Line your pot, which should be round at the bottom and well greased, with a good light paste; put in the meat, then a layer of parboiJed potatoes, split in half, seasoning with pepper and salt as you go on. When the pot is nearly fall, pour in a quart of cold water and put on the upper crust, cutting a small round hole out of the middle, through which you can add hot water should the gravy boil away too fast. Slips of paste may also be strewed among the meat and potatoes. Put on the pot lid, and boil from one hour and a half to two hours. When done, remove the upper crust carefully, turn out the meat and gravy into a bowl, that you may get at the lower. Lay this u{)on a hot dish, put the meat, etc., in order upon it, pour the gravy over it, and cover with the top crust. This can be browned wuh a red-hot shovel, or ovt n lid. ANIMAL FOOD. 85 MUTTON AND LAMP. There is no meat mote wholesome and nourishing than tender fresh mutton or hinih. For roasting, the shoulder, the saddle, leg and part of the loin; the leg is better boiled, unless the mutton is young and tender. ROAST MUTTON. Wash the meat well and dry with a clean cloth. Have a good strong fire ; put on the meat with a trifle of hot water in the dripping pan ; pour over the meat. Allow twenty minutes time to each pound of the mutton. MUTTON FOT PIE. Cut up from three to four pounds of mutton, — the inferior portions will do as well as any other, — crack the bones and remove all the fat. Put on the meat — the pieces not more than an inch and a half in length-- in a pot with enough cold water to cover well, and set it where it will heat gradually. Add nothinj^ else until it has stewed on hour, closely covered ; then throw in half a pound of salt pork cut into strips, a chopped onion, and some pepper ; cover and stew an hour longer, or until the meat is very tender. Make, out a little paste, as for the crust of a meat pie ; cut into scpuires, and drop in the stew. Boil ten minutes. Thicken with two spoonfuls of flour stirred into a cup of cold milk. Boil up once, and serve in a tureen or deep covered dish. If green corn is in season, this stew is greatly improved by adding, an hour before it is taken from the lire, the grains of half a dozen cars, cut from the cob. Tr\ it for a cheap family dinner, and you will repeat the hx- periment often. Latnb is even better for your purpose tlian mutton. 86 THE I3READMAKER S COOKING LESSONS. MUTTON CHOPS. If your butcher has not done it, — and the chanci-s are that he has not, unless you stood by lo see it attended to, — trim ofT the superfluous fat and skin, so as to give the chops a certain hthencss and elegance of shape. Dip each in beaten eggs, roll in pounded crackers, and fry in hot lard or dripping. If the fat is unsalted, sprinkle the chops with salt before rolling m the egg. Serve up dry and hot. VEAL. No man should have the least prejudice against a calf. He should be willing to cat him if he is personally acquainted with the man that raised and sold him to the butcher ; but swear the butcher to the effect, that he is at least four weeks old, otherwise have nothing to do with the animal. When properly fatted the calf is exquisite every inch of him. VEAL CUTLETS. Dip in beaten egg when you have sprinkled a little pepper and salt over tin ui ; then roll in rracker-crumbs, and fry in hot dripping or lard. If vou use butler or dripping, add a little boiling water to the gravy when the meat is dislu-d ; tliitkcMi with browned flour, boil up once, sending to table in a boat. VEAL CHOI'S are more juicy and less apt to be tough and solid tlian cutlets. Trim the bone as with nnitton chops, and fry, dipping m beaten egg and cracker-crumbs. Add a little paisley and a minced shalivi, i,u ihg gravy. ANIMAL FOOD. 87 ROAST VKAL. Vo.'il requires a Ioniser time to roast tlian mutton or lamb. It is fair to allow (it least a quarter of an hour to eacli pound. Heat gradually, baste frequently-at first with salt and water, afterward with pavy. When the meat is nearly done, dredj^^e lightly with flour, and baste once with melted butter. Skim the gravy ; thicken with a tcaspoonful of flour, boil up, and put into the gravy-boat. Should the meat brown too fast, cover with white paper. The juices, which make up the characteristic flavour of meat, are oftener dried out of veal than any other flesh that comes to our tables. JEI.LIKD VI:AI,. Boil the veal tender, pick it up line, put in a mould, add the water it was boiled in, and set it in a cold place; season with salt and pepper to taste ; a layer of hard boiled eggs improves it. SPICF.D VEAL. Take four pounds veal ; chop it fine and season highly with salt, pepper, cloves and cinnamon ; add four small crackers rolled out, one egg, and a lump of butter nearly the size of an egg; mix throroughly together and press it in a baking tin, and bake two and a half hours. When thoroughly cold, slice for tea. Some prefer it in rolls, convenient for slicing, and baked from one-half to three- quarters of an hour. VliAL PATES. Chop some cold veal fine, moisten with cream and an egg, beaten ; seasi^n with salt, sweet marjoram, and powdered mace; thei n .. up with the hands in the shape of cones or pa -cakes, and roll in crumbs. Either fry in a buttered pan or bake in a hut oven. ft 88 THE BREADMAKERS COOKING LESSONS, li- I FISH. A fresh fish to be indeed fresh should have red gills, eyes full and bright, body fnui and stift". After thoroughly washing tliey should remain for some time in strong salt and water, especially if they be fresh water fish, as this method removes the muddy taste. Before cooking they should be wiped dry and lightly dredged with flour, season with salt and pepper. Sal- mon trout, whitefish, speckled trout and other small fish are usually broiled or fried. To bake a fish, truss with co-d and put in the oven on a gridiron or sticks laid ai i\;vN a dripping pan. If to be boiled, the fish shonl; ! .^ trussed as for baking, enclosed in a cloth and placed !m cold water before being put over the fire to boil. Salt fish should be properly soaked and the water changed frequeiitly before cooking. A small quantity of sugar and salt mixed will keep fish fresh for some time. SAUCE FOR BOILED MSH. A teacupful of milk with the same quantity of water ; scald, and when boiling stir in a tablcsjjoonful of flour previously mixed with cold water; add two or three eggs well beaten. Season with salt, pepper, vinegar, and three tablespoonfuls of butter. It has a nice effect to slice hard boiled eggs, pl.icing them on the fish and pouring the sauce over all. It is unnecessary to repeat the methods for the various kinds of fish, the principle is the same, and the nice point is in properly cleaning and dressing. Eels should be skinned, and all fisli having scales should be scaled. CHOWDER. Five pounds of cod, or other fish, cut in .squares ; fry plenty of salt pork cut in thin slices ; put a layer of pork in your kettle, then one of fish ; one of potatoes in thick slices, and one of onions in slices ; plenty of pepper and ANIMAL FOOD. 89 salt; repeat as long as your materials last, and finish with a layer of Boston crackers or crusts of bread. Water sufficient to cook with, or milk if you prefer. When the chowder is thoroughly done, take ot- th a perforated skimmer and put into a tureen. Thu u. n the gravy with a tablespoonhil of flour and about the same quaniiy of butter. Boil up and pour over the cliowder. Send sliced lemon, pickles, and stewed tomatoes to the table with it, that the guests may add, if they like. Clam chowder is made on the ..a me plan. OYSTER STEW. Drain the liquor from two quarts of firm, plump oys- ters, mix with it a small teacup of hot water, add a little salt and pepper, and set over the fire in a saucepan. When it boils, add a large cupful of rich milk. Let it boil up once, add the oysters, let them boil five minutes. When they ruffle, add two tablespoons butter, and the instant it is melted, and well stirred in, take olf the fire. OYSTER SAUSAGES. One dozen large oysters, half a pound of rump steak, a little seasoning of herbs, pepper and salt. Chop all fine, and r )11 them into the form of sausa-es and fry. OYSTERS (fried, TO GARNISH BOILED FISIl). Make a batter of flour, milk, and eggs, season it a very little, dip the oysters into it, and fry them a fine yellowd)rown. A little nutmeg should be put into the seasoning, and a few crumbs of bread into the flour. ANGELS ON HORSEBACK. Trim the beards from as many oysters as may be required, wrap each in a very thin shaving of fat, streaky bacon (cold boiled bacon is the best) ; run them one after the other on to a silver skewer, and hold them over a toast in front of a clear fire until the bacon is slightly crisp ; serve on the toast immediately. I 90 THIi URKAUMAKKR's COOKING LESSONS. I STUIFING I'OK SALMON, PIKE, COD, OR OTHER LARGE FISH. Take equal parts of fat bacon, beef-suet, and fresh butter, some parsley, thyme and savoury; a little onion, and a few leaves of scented marjoram shred fine ; an anchovy or two; a little salt and nutme.t,', and some pepper. Oysters will be an improvement with or with- out anchovies ; add crumbs, and an egg to bind. now TO DRV FISH. O' !.n md srale the fish, opening at the back, and rt mo , nu the inside and any blood along the back bone. Now « -lb with common salt, hang up and let it drain for twenty-four hours. Pound from two to four ounces saltpetre, according to the size of the fish, two to four ounces of salt, and the same of coarse sugar. When well mixed rub this into the flesh and lay on a large tray or ilish for two days, then rub with salt, and in twenty-four hours it is ready to dry or smoke. POULTRY AND GAME. OBSERVATIONS AND SUGGESTIONS. The following is translated from a German cookery book:--" In Vienna, especially in the hotels, young chickens are killed immediately before they are wanted, plucked and cleaned as quickly as possible before the flesh becomes cold, otherwise it would be tough. They are cut up into joints and sprinkled with salt ; each piece must then be dipped into flour, and then into egg and grated bread crumbs, and fried immediately; or they may be dipped first into butter, and then into bread crumbs mixid with a litlk flour. This method admits of no delay in performance if the whole flavour of the AN'IMAL FOOD. 91 meat is to be preserved and the gravy kept in ; but in private liouses the chickens are generally allowed to hang a day or two, to ensure their being tender." When poultry is brought into the kitchen for use it should be kept as cool as possible. The best position in which to place it is with the breast downwards on a shelf or marble slab. The crop should be taken out. Cdioose fowls with a thin, transparent skin, white and delicate. Time required to boil poultry : a chicken will take about twenty minutes; a fowl about forty minutes ; a small turkey an hour and a half; a large turkey two hours or more. Singe all poultry with alcohol, or over a bright wood fire blaze, and dip quails into clarified butter for broiling. In clyoosing ducks, be careful to secure those with plump bellies and thick and yellowish feet ; and to ensure them being tender, it is advisable to let theni hang a day or two. In choosing turkeys, the hen turkey is preferable for boiling, on account of their whiteness and tenderness. Partridges in perfection will have dark coloured bills and yellowish legs ; the time they should be kept entirely depends upon the taste of those for whom they are intended, as what some people would consider delicious, to others would be disgusting and ofTensive. Young hares may be known by their smooth and sharp claws, and the cleft in the lip not much spread. It is prefer- able to hang without being paunched, but should it be previously emptied, wipe the inside every day and sprinkle over it a little ginger and pepper. Rabbits when young have smooth and sharp claws. In selecting a goose, choose one with a clean white skin, plump breast and yellow feet. All wild meats and game should be soaked an hour or so in salt and water to remove the wild taste. L MICROCOPY RESOLUTION TEST CHART (ANSI and ISO TEST CHART No. 2) 1.0 I.I 1.25 1^ II 2.8 III 3.2 liill 3.6 4,0 1.4 2.5 2.2 2.0 1.8 1.6 A APPLIED IIVMGE Inc 1653 East Main Street Roctiester, New York 14609 (716) 482 - 0300 - Phone (716) 288 - 5989 - Fay USA / ■ ■ I 92 THE BREADMAKEk's COOKING LESSONS. Mi if III Pigeons may be dressed in so many ways, that they are very usefuh The good flavour of them depends very much on their being cropped and drawn as soon as killed. No other bird requires so much washing. Pigeons left from dinner the day before may be stewed or made into a pie ; in either case care must be taken not to overdo them, which will make them stringy. They need only be heated up in gravy, made ready, and forcemeat- balls may be fried and added, instead of putting a stuff- ing into them. If for a pie, let beef-steaks be stewed in a little water, and put cold under them, and cover each pigeon with a piece of fat bacon, to keep them moist. Season as usual. ROAST TURKEY OR CHICKEN. Having picked and drawn the fowls, wash th'em well in two or three waters; wipe them dry; dredge them with a little flour inside and out, and a little pepper and salt ; prepare a dressing of bread and cracker crumbs, fill the bodies and crops of the fowls and then bake them from two to three hours; baste them fre- quently while roasting ; stew the giblets in a saucepan ; just before serving, chop the giblets fine ; after taking up the chicken, and the water in which the giblets were boiled, add the chopped giblets to the gravy of the roast fowl ; thicken with a little flour, which has been pre- viously wet with the water, boil up, and serve in a gravy dish. Roast chickens and turkey should be accom- panied with jellies or cranberry sauce. DRESSING FOR TURKEY OR CHICKEN. One pint of soaked bread, two tablespoonfuls of sage, two tablespoonfuls of summer savory, two teaspoonfuls, of sa!! tWO teaspoonfuls pepper, butter size of an egg. Moisten with a very little water, and add a few oysters with a little of the liquor, if you please. The best author- ANIMAL FOOD. 93 ities say the ilressing is the finest when it crumbles as the fowl is cut. COILED CHICKLN'S. Clean, wash, and stuff as for roasting. Baste a white cloth around each, and put into a pot with enough boil- ing water to cover them well. The hot water cooks the skin at once, and prevents the escape of the juices. The broth will not be so rich as if the fowls are put on in cold water ; but this is a proof that the meat will be more nutritious and better flavoured. Stew very slowly, for the first half hour especially. Boil an liour or more, guiding yourself by size and toughness. Serve with egg or bread sauce. [See Sauces.) SAUCE FOR ROAST TURKEY OR CHICKEN. One pint milk, one cup bread-crumbs (very fine), one onion sliced, a jiinch of mace, pepper and salt to taste, three tablespoonfuls butter. vSimmer the sliced onion in the milk until tender; strain the milk and pour over the bread-crumbs, which should be put into a saucepan. Cover and soak half an hour ; beat smooth with an egg- whip, add the seasoning and butter ; stir in well, boil uy. once, and serve in a tureen. If it is too thick, add boil- ing water and more butter. This sauce is for roast poultry. vSome people add some of the gravy from the dripping-pan, first straining it and beating it well in with the sauce. lO KOAST A GOOSI-;. Having drawn and singed the goose, wipe out the inside with a cleati white cloth, and sprinkle in some pepper and salt. Make a stuffing of four good-sized onions, miiiced line, and half theif quantity of green sage leaves, minced also, a large teacupful of grated bread crumbs, a piece of butter the size of a walnut, and the beaten yolks of two eggs, with a little pepper and salt. Mix the whole together and incorporate them 1-' ■ 94 THE BREADMAKEr's COOKING LESSONS. well. Put the stuffing into the goose, and press it in liartl, but do not entirely fill up the cavity, as the niix- ture will swell in cooking. Tie the goose securely round with a greased or wetted string, and paper the breast to prevent its scorching. The fire must be brisk and well kept up. It will require from two hours to two and a half to roast. Baste it at first with a little salt and water, and then with its own gravy. Take off the paper when the goose is half done, and dredge it with a little flour toward the last. Having parboiled the liver and the heart, chop them and put them into the gravy, which must be skimmed well and thickened with a little brown flour. Send apple sauce to table with the goose, also mashed potatoes. It is well to parboil a goose before roasting, as it makes it more delicate, especially if the bird is not very young. An old goose is very tough and not fit for roasting. CHICKEN PIE. Stew chickens until tender ; line the sides of a deep pie dish with nice pastry; put in the chicken, and the water in which it has boiled (which should be but half a pint) ; season with a large piece of butter, salt and pepper, and then cover loosely with crust. While this is baking, have ready a quart can of fine oysters ; put on the fire a pint of rich milk (or the liquor of the oysters will do) ; let it come to a boil ; thicken with a little flour, and season with butter, pepper and salt ; pour this over the oysters boiling hot, and about fifteen minutes before the pie is done, lift the crust and pour the oysters and all into the pie ; then return to the oven to finish. FRIED CHICKEN. Clean, wash, and cut to pieces a couple of spring chickens. Have ready in a frying-pan enough boiling lard or dripping to cover them well. Dip each piece in beaten q^s^ wlien you have salted it, then in cracker- ANIMAL FOOD. 95 crumbs, and fry until brown. If the chicken is lart^c, steam it before frying. When you have taken out tlie meat, throw into the hot fat a dozen sprigs of parsley, and let them remain a minute— just long enough to crisp, but not to dry them. Garnish the chicken by strewing these over it. ROAST DUCKS. Clean, wash and wipe the ducks very carefully. To the usual dressnig adtl a little sage. Stuff, and si;w up as usual, reserving the giblets for the gravy. If they are tender, they wnll not require more than an hour to roast. Baste well. Skim the gravy before putting in the giblets and thickening. The giblets should be stewed in a very little water, then ciiopped fine, and added to the gr-.vy in the drip{)ing-pan, with a ciiopped shallot and a spoonful of browned flour. Currant or grape jelly is the proper sauce. WILD DUCKS (stewed). Prepare by parboiling for ten minutes. Lay in cold water for half an hour. Cut into joints, pepper, salt and flour them. Fry a light brown in some butter. Put them in a stcwpan and cover with gravy made from the giblets, necks, and some pieces of veal. Season with salt and pepper. Cover and stew for half an hour or until tender, take out the duck, skim the gravy and strain ; add half a cup of cream, or some rich milk in which an egg has been beaten, thicken with brown flour, add one tablespoonful wine, and the juice of half a lemon beaten in slowly, or the cream may curdle. JJoil up and pour over the ducks and serve. BROILED CHICKEN. Cut some fowls down the back, truss legs and wings as for boiling, with the liver and gizzard under thewing ;. baste them well with butter, sprinkle with i)epi>er and #^i ■ ff? I 96 THE BREADMAKER S COOKING LESSONS. salt, and broil them slowly over a clear fire, turning frequently, and basting well till cooked. QUAIL ON TOAST. After the birds are nicel}' cleaned, cut them open down the back ; salt and pepper them, and dredge with flour. Break down the breast and back-bones, so they will lie flat, and place them in a pan with very little water and butter in a hot oven, covering them up tightly until nearly done. Then place tliem in a spider in hot butter, and fry a moment to a nice brown. Have ready slices of baker's bread toasted, and slightly buttered upon a platter. The toast should be broken down with a carving knife, so that it will be tender. On this place the quail ; make a sauce of the gravy in the pan, thicken lightly with browned flour, and pour over each quail and the toast. PRAIRIE CHICKENS, PARTRIDGES AND QUAILS. Dress and clean nicely, using a little soda in the water in which they are washed ; rinse them and dry, and then fill out with dressing, sewing them up nicely, and binding down the legs and wings with cords. Put them in a steamer over hot water, and let them cook until just done. Then place them in a pan with a little butter ; set them in the oven and baste them frequently with melted butter until of a nice browm. Thi y ought to brown nicely in about fifteen minutes. Serve them on a platter, with sprigs of parsley alternating with currant jelly. A GERMAN DISH. Quarter a tender fowl, season the pieces with pepper and salt and mace ; flour, and then dip them in the beaten- up yolk of an egg ; fry a golden colour in hot lard ; dish them, garnished with the liver and gizzard fried separ- ately, and with fried parsley. Serve either with a salad garnished with hard-boiled eggs or tomato sauce. ANIMAL FOOD. 97 grandmother's chicken pot-pie. Since boyhood the writer has never come across any- one who could make chicken pot pie tliat was not a disappointment. Even his mother had not learned the art ; his wife was a dismal failure, and nearly every female acquaintance who has entered the lists fails when the crucial test is applied. Of course I praise the pie — it needs it — but one plateful always answers. I need not to be advised when to quit, as my dear old grandmother used to do. It was her pot pies that were so juicy and deliciously flavoured that she must needs stand by to save me. It is all nonsense that have " I have lost my zest for food." I know better. I have tried pot pies made by my mother's sisters. I have even gone to the Catskill Mountains in the State of New York in search of the lost secret — for there in Duchess County was my darling grandmother born. Now I know it was not prejudice nor my boyish appetite ; for I could not en- dure her baked pork and beans. No, the a;i is lost, un- less I can conjure it from memory as I was too heedless and shiftless to set it down in a book. But the lesson has made me more careful since that day. But let me go hack in memory and describe her method. It was my part to catch the chicken, and I became expert in my part as time went on. I selected one or two young male fowls according to the number who were to share the treat. After scalding, plucking and dressing the fowls she washed them several times, after cutting them up she left them in salt and water ; allowing them to remain in it a half hour or so ; about one hour before the meal was to be served she put them over the fire in a deep kettle covering, with sufficient cold water to allow for evaporation during the hour. This was allowed to come slowly to a boil and not hurried. Meantime, a rich pastry or crust was madu with sour cream, and a fi'- ft 98 THE breadmaker's cooking lessons. little soda, rolled out into thin sheets and cut into squares-not perfectly square, you know, but square enou,h. When ready, and about fifteer. or twenty nnn- utes before dinner was to be served ^^^^ -"^^^'f^^^^ chicken from the broth or licjuor, then thickened tin hquor with flour and plenty of melted butter seaso:;ed Jth salt and pepper reduced to a thin batter by stuTinK in to the broth, of which there was plenty to cov^r the whole, as she returned the chicken and squares of crust iu alternate layers, topping off as she bef;an with a layer of crust, for I alwavs hung around and conjured her to put in " lots of crust." That was a long quarter of an hour, always, from the tune she covered it with a tn. until served in a large platter, bapt.zed n. the delicious crravv. Perhaps this is not a sufficient guide to produce Is good a pot pie as she made-and she never failed^ but try it. and see. I never expected to make a book hut if n.y boyish recollections aids any one to discover the lost art' this book will not have been niade in vain Her success was equalled when she tried lamb veal' or wild pigeons. The secret is in the crust and tl,o juiciness and plentifulness of the gravy. S/^UCES. GRAVIES, SALADS AND RELISHES. SAUCES. The illustrious French Diplomat, Talleyrand, used to say that in England they had one hundred and twenty r.figions but only onekind of sauce, and that was me ted butter, hut as Soyer, the great Krench cook, adds--- .^He should have told hmy one luiudred ami nineteen sauces could be engrafted on the original stock. Melted SAUCI.S, GRAVIES, SALADS AND RELISHKS. 09 butter is the l):isis of a number of very palatable sauces, which tnay be as varied as the taste and skill oi the cook. BUTTER SAUCH. This is also the foundation upon which to build any kind of a ^lespoonfuls of chopped fennel to six of the butter sauce, mixed and heated to nearly boiling, as above. ill ill I lUU TUb UREADMAKKK'S COOKING I-ESSONS. 1 1 ONION SAUCE. Boil four ounces of sUced onions in salt and wate. ,„,! w, h the butter sauce, addmg salt and crean, Th^ ™yte flavoured with sage or summer savory. Othu sauces without end on the same plan. PICKLE SAUCE. One spoonful of chopped pickle or picallily, one d.ttc of arvincKar from it •, a Id tohalf a pint of melted butter^ and boUa few minutes. Good for fish, meat and l»»l'fy- ^ppLE SAUCE. Peel six good-Sized apples, cut in four pieces, cut out the CO e sUce them fine, put in a stew pan with one c^; "of brown sugar an,l a gill of water; stew t.ll in pulp, and serve wrth roast pork, goose and duck. MINT SAJCE. drop three tablespoonfuls of green nrurt, put it into a ba m with three of brown sugar, half a teaspoonful of salt a quarter of pepper, and halta pint of vmegar. Use :^; roTst lamb;'al'so good w>th cold meat and poultry. HORSERADISH SAUCE. Grate two tablespoonfuls of horseradish, which put •„,oT basin • add to it one teaspoonful of mustard, one of satt a quarter of pepper, one of sugar, two tablespoon- fuls of vulgar ; n,o,sten with a little milk or cream untd If a th^k.sh appearance. Serve with rumpsteak, cold meats, etc. BREAD SAUCE. Put in a stew pan four tablespoonfuls of bread crumbs, a quarter of one of salt, half that of pepper, ten pepper ";„, ^,.,.1 ., small onion, cut in four, add a pint of milk, naif an ounce of butter; boil for ten minutes, when it ought to turn out a thickish sauce. saucf:s, gravies, salads and relishes. 101 WINE AND SPIRIT SAUCE. Add to half a pint of melted butter, without salt, two tcaspoonfuls of white or brown sugar, a glass of brandy, or rum, or sherry, or any liquors. BROWN SAUCE FOR BROILEH FOWLS AND MF.ATS. Put into a pan one tablespoonful of chopped onions, three spoonfuls of vinegar, one of colouring, six of water, three of either Harvey's sauce, or ketchup, a little pepper and salt, a pint of melted butter, boil till thickish ; serve for the same as above. CRANBERRY SAUCE. One quart of ripe cranberries, granulated sugar, a teacupful of water. Wash the berries and carefully pick them, then put them into a stewpan with the above quantity of water ; allow them to stew very slowly, stir- ring occasionally. They require about an hour and a half to cook ; when done sweeten with sugar, put into a mould, and when -^Id it is ready to serve. TOMATO SAUCE. Ten pounds ripe tomatoes, one pint best brown vine- gar, two ounces of salt, one-half ounce of cloves, one ounce of allspice, one-half pound whtte sugar, one ounce garlic, one-half ounce of black pepper, one-half ounce of cayenne pepper. Wipe the tomatoes clean, and boil or bake till soft ; then strain and rub through a sieve that will retain the seeds and skins. Boil the juic for an hour, then add the above ingredients (all the spices must 1)0 ground). Boil all together for a sufficient time, which may be known by the absence of any watery particle, and by the whole becoming a smooth mass ; five hours will generally suffice. Bottle without straining into per- fectly dry bottles, and cork securely when cold. The arlic must be peeled. The proportions of spice may be 'i- varied according to taste. I 1 102 THE DREAUMAKEKS COOKING LESSONS. SWEKT SAUCE FOR VENISON A glass of port win about half a tumbler of red cur rant ieliv. Put the above ingredients into a stevvpan and allow them to melt slowly, do not bod. When melted it is ready to serve. CELERV SAUCE FOR TURKEY. Boil a head of celery until quite tender, then put il through a sieve, put the yolk of an egg in a basin and beat it well with the strained juice of a lemon, add the celery and a couple of spoonfuls of the liquor in which the turkey was boiled; salt and pepper to taste. A GOOD PUDDING SAUCE. Onedialf cupful sugar, one-quarter cupful butter or less, one egg. Flavouring, lemon or vanilla ; table- spoonful of flour; beac all together. Pour on boiling water just before serving the pudding, and stir thoro.ighly. Excellent, almost equal to custard. DIRECTIONS RESPKCTlNG GRAVIES. Gravies mav be made (piite as good of the skirts ol beef and the kidney, as of any other meat, prepared in the same way. Tlie shank-bones of mutton are a great improvement to the richness of gravy ; but hrst soak them well, and scour them clean. A GOOD BEEF GRAVY FOR POULTRY OR GAME. Half pound of lean beef, half a pint of cold water, one small onion, a saltspoonful of salt, a little pepper, a tablespoonful of mushroom ketchup or Harvey's sauce- half a teaspoonful of arrowroot. Cut the beef into small pieces and put it and the water into a stewpan. Add the onion and seasoning, and simmer gently for three hours. A short time before it is required, mix the arrowroot with a little cold water, pour into the gravy while stirring, add the Hawey's sauce and allow it just to come to the boil. Strain into a tureen and serve very hot. SAUCES, GRAVIES, SALADS AND RELISHES. 103 SAVOURY GKAVY. One onion, butler, a tablespoonfnl of flour, half pint of broth or stock, pepper and salt, a small quantity of Worcester sauce. Mines one onion fine, fry it in but- l,-r to a (lark brown, and stir in a tablespoonful of flour. After one minute add half a pint of broth or stock, pep- per and salt, and a very small quantity of Worcest'T sauce. VEAI, (".KAVY. Rones, any cold remnants of veal, one^half pint of water, an onion, a saltspoonful of minced lemon peel, a little salt, a blade of mace, a few drops of the juice of the lemon, butter and flour, Place all the ingredients (excepting the lemon jaice and flour) into a stewpan and allow them to simmer for one hour. Strain into a basm. Add a thickening of butter and flour mixed witii a little water, also the lemon juice. Boil and serve very hot. Flavour with tomato sauce or ketchup. COLOURING FOR SOUPS OR GRAVIES. Put four ounces of lump sugar, a gill of water, and half an ounce of the finest butter into a small tosser, and set it over a gentle fire. Stir it with a wooden spoon, till of a bright brown. Then add half a pint of water ; boll, skim, and when cold, bottle and cork it close. Add to soup or gravy as much of this as will give a proper colour. WHITE FLOUR GRAVY Ff'R VEGETABLES OR FISH. Take two tablespoonfuls of melted butter, and two of flour aud blend, then boil with, milk or water, to a light creamv consistency, seasoning with pepper and salt, if for fresh fish or vegetables. 104 THE BKKADMAKHK's COOKING LESSONS. "i i- t ON SALADS. What is more refreshing than salads when your appe- tite seems to have deserted you, or even after a capa- cious dinner— the nice, fresh green, and crisp salad, full of Hfe and health, which seems to invigorate the palate and dispose the masticating powers to a much longer duration. The herbaceous plants which exist fit for food for man are more numerous than maybe imagined, and when we reflect how many of these, for want ol knowledge, are allowed to rot and decompose m the fields and gardens, we ought, without loss of time, to make ourselves acquainted with their different natures forms, and vary our food as the season changes. Although nature has provided all these different herbs and plants as food for man at various periods of the year, and perhaps at one period more abundant than another, when there were so many ready to assist in purifying and cleansing the blood, yet it would be ad- visable to grow some at other seasons, in order that the health may be properly nourished. The Spanish pro- verb says that " to make a perfect salad, there should be a miser for oil, a spendthrift for vinegar, a wise man for salt, and a madcap to stir the ingredients up and mix them welltogetlier." VEGETABLES FOR SALADS. Beetroot, lettuce, onions, potatoes, celery, cucumbers, lentils, cabbage, water cress, marsh mallow, marigold, peas, tomatoes, radish, cauliflower; all the above may be used judiciously in salad, if properly seasoned, ac- cording to the following directions :— LETTUCE SALAD. Take two large lettuces, remove the faded leaves and the coarse green ones, then cut the green top of5, pull SAUCES, GRAVIES, SALADS AND RELISHES. 105 each leaf off separate, cut it lemit/ncays, and then in four or six pieces ; proceed thus until finished. This is better without washing. Having cut it all up put it into a bowl ; sprinkle over with your fingers a small teaspoon- ful of salt, half one of pepper, three of oil, and two of English vinegar, or one of French ; with the spoon and fork turn the salad lightly in the bowl till well mixed ; the less it is handled the :tter. The above seasoning is enough for a quarter of a pound of lettuce. MARSH MALLOW. The roots of these should be removed, as likewise the iadcd leaves ; dress as for lettuce, eggs and beetroot may be introduced in this, being almost a winter salad. WATER-CRESSES. Wash and pick over the cresses carefully, pluck from tlie stems, and pile in the salad bowl, with a dressing of vinegar, pepper, salt, and sugar, well stirred in. CABBAGE SALAD, OR COLD SLAW. One head of fine white cabbage, minced fine, three hard-boiled eggs, two tablespoonfuls salad oil, two tea- spoonfuls wliite sugar, one teaspoon ful salt, one tea- spoonful pepper, one teaspoonful made mustard, one teacupful vinegar. Mix as for lettuce, and pour upon the chopped cabbage. CABBAGE SALAD. Two cabbages, chopped fine ; sprinkle with salt ; let stand over night. One pint vinegar, one-half cup ground mustard, three eggs. Beat eggs thoroughly and add to boiling vinegar. Wet the mustard with cold water or vinegar, add to the boiling vinegar ; pepper and salt to taste, and let all come to a boii, pour over ciibbage, and stir thorouglily together. ill 106 THE HRUAI^MAKEr's COOKING LESSONS. DRESSING I-OK CABBAGE. One egg. one teaspoon mustard, one teaspoon salt. one teaspoon sugar, one-half cup vir.egar, one-halt eup milk. SALAD DRESSING. Beat four eggs ligl.t, add one tablespoon n.ixcJ .nus- tard, one-half teaspoon salt, five tablespoons vn.ega , lUtle cayenne pepper ; unK well, then stand u> ad si filled with boiling .ater; «'-", -"^■" ."'"'"f ' " , , tablespoon of butter ; cook m,t,l a hltle tluck. . ll an luslard, stirrmg constantly. If desired >t ,nay be borled until thicker, then thinned with uulk or cream. ClIICKKN S.M.AI). Use the white UK.al of two good sized chickens, .and celery enough to tnake the ,,roport,on °"--'^"l'\;^''^ and two-thirds celery ; boil ten eggs ''"^J- "''' "■«, " "^ , perfectly smooth with a silver spoon, addn,g gradual > four tabl. spoons of ohve oil. one tablespoon of made mustard, two teaspoons of salt, one teaspoon of black pepper, half a teaspoon of cayenne pepper, and one ailespoon of sugar-, add sweet creanr by J-«-eos untt about the consistency of batter. Just before sendmg to table, mix the dressing with chicken and celery, .and moisten «ith sharp vir,ega,. The juice of two lenrous ts an improv(Mncnt. TOMATO 5, A I. A P. Twelve medium-si/.ecl ton.alocs, levied and sliced, four harddH>iUd r-gs, one raw (^^K^ well beaten, one teaspoonful salt, one-half spoonfnl cayenne pepper, one teaspoonful wlnle sugar, one tablespotuiful salad oil, two tcaspoonfuls made mustard, one teacupful vinegar. Kul) the yolks to :i snu.oth paste, adding by degrees the salt, pepper, sugiU , nu.stard. and oil. l^eat the raw egg to :i froth tUt I btir in lastly the vinegar the tomatoes. SAUCES, GRAVIES, SALADS AND RELISHES. 107 MAYONAISSE DRESSING. Ynll-s of three et^^'s, beaten ; oil added gradually until \ oiks OI llll<^ <^ '-r-.r^ ' , , l-icfV the . ^titr 'IS cake batter; salt-spoon of salt, lastl> the as stitl .IS caKt ^^^^,^ j-^^ white of one egg beaten stilL \^''' '\'\,^, lobsters or chicken salad, or as a dre-ssmg for cckr> . SM.MON SALAD. Ono can fresh saln.on, four Inuuhos cdcrv, chop as I ; .I-,.., <;iHrbs the hot. well seasoned l.q.uds. and it sUrs all the Klands ituo an attttnde of healtldnl rea.hness for th<- f(^od ■-' tt)llo\v. _ . 1 ♦ ' Sonp shonld. therefore, not be an "-— l'-;^'; ," form a part of ,verv .limter. To be prepared for such 1 :;;:.,!;, certam parts of fresh nterts, me-at re.nnan.s, !'■ ■ 108 THE BREADMAKEKS COOKING LESSONS. and cracked bones, which might otherwise ^o to waste should be steeped or slowly heated without salting. As a half teaspoonful of soda to each quart of water will prevent coagulation, and secure more perfect extraction of the juices of the meat, we recommend its use mvari- ably. Commence by innnersing the meats, after careful washing in a kettle of cold water, and bring the whole slowly to a boil, keeping the pot well covered. When the strength of the meat is extracted, season with salt, strain and set in a refrigerator or cool place for twenty- four hours before using, as age, so long as it is kept sweet, improves it. This stock becomes noodle soup, barley soup, macaroni soup, vermicelli soup, onion soup, celery soup, etc., etc., as the case may be, in all cases being careful not to scorch; and after taking the flavour, or cooking the the various cereals such as barley, rice, noodles, celery, etc., etc., it is only desirable to bring the stock to a boil after mixing. Serve very hot, as therein lies the effi- ciency of soup as ail appetizer. NOODLES FOR SOUP. Beat four eggs very light, add a pinch of salt and flour enough to make a stiff batter; roll out thin, sprinkle with flour and roll up tight ; when ready for use cut in thin slices. CHICKEN SOUP. Save the broth after boiling chickens, and to it add two onions thinly sliced ; boil twenty minutes, season with salt and pepper, add two beaten eggs and serve. TOMATO SOUP. One can of tomatoes, one quart boiling water ; strain and add one-half teaspoonful soda, one pint milk, a little butter, pepper and salt ; Icl it scald, not boil; add two rolled crackers. SOUPS. 109 MACARONI SOUP. Boil one-half pound macavoni until quite tender, and place HI soup tureen, and pour the soup over it— the last thing. VERMICELLI SOUP. Vermicelli will only need to be soaked a short time- not boiled. GIBLET SOUP. Take three sets of ducks" giblets, two pounds of beef, some bones, shank bones or two legs of mutton, three onions, some herbs, pepper and salt, carrots, three quarts of water, one-quarter pint of cream, one ounce Df butter, one spoonful of flour. Thoroughly clean three sets of ducks' giblets, cut them in pieces, and stew with two pounds of beef, some bones, the shank bones of two le 1,1 waU-r. Cut up the vi'Se tablrs into a sUwpan. l •» ,U"C the oxtail on thr lop, co\ er with the water an 1 stock, let it sinnnrr un til the o xtail is quite tenc Icr, take out the piece s o f tail, add the; roux to the k^ravy lloilwellto-ether, strai dso the sn.uar an I the s-'asonni! n throu-h a hne luar sieve lal nil care to pass tl h; veift table pulp t avo ii.ih, add til sherry Let It Stan drop in the pieces o f i:uh aiul brni;.; tothebnil. 1 on the side of th- stove u.Uil wa n tr.l AI.MO- SOUl' Some chm anion mas supper, simplicity A-eet aim onds, pount U-d white su.-^ar, ponn ded bread, ddiis is t usetu I dish for a Clirist- and is eaten hot. It is of almost Arcat lian to t rid of the t almnnds in boiling water husk, skin and pound them in a mor- Throw some swee tar \vi poun th so me // Jii!u:-'>^'Hf'»i wat(;r, ai Ulin eurees ded white su-ar and pounc led cinnam by d on ; turn it (US out on a plate or tire, previously liniiu;" t h, which must he bottom with fm-vrs be able to stand the tb f'nu'-crs of bread pow- der C.( \ will dients over a <- I cnmanio Irar tire a n. 'Ldiorou;-;!! ly heat these ingrc- ain MH.K SOU I' W 1 serve. ill I Vl'.KMlCF.I.I.I. 11 (quantity of salt mt () live pints of boil- Throw a ...mi. .[........^v ... .^.^^- . ;^ ^^_^^^.^.^ ^, T^tp.^:C'; .aU,:.',......-. ps,a..ac..„....,.e to sW U v..> 1. 1 . II The aaa.uon of a l.t.lc '''""ft:S^Z^'^''^'^-"- ,make..h,sa poiu.ded susa. .... 1 dcHr.ipt.o.i, urv, ^'■^^!:;;r::"o :■-"-.-«"-■•' "--'"'''\r^'^-^''' ::"::i^a:c:^u;,w.uhc,.,....ca,.....u...-.aucrp.o. portions to the milk K. 112 TH1-: BKIiAO.MAKi:K's COOKING LESSONS. BARLEY SOUP. Take half pint of pearl barley, one quart of soup stock, the yolk of one egg, one gill of cream, half pat of fresh butter, bread. Boil half a pint of pearl barley in a quart of white stock till it is reduced to a pulp, pass it through a hair sieve, and add to it as much well- flavoured white stock as will give a puree of the consis- tency of cream ; put the soup on the fire, when it boils stir into it, off the fire, the yolk of an egg beaten up with a gill of cream ; add half a pat of fresh butter, and serve with small dice of bread fried in butter. RlCli-l-l.OLR SOUP. Mix to a smooth batter, with a little cold broth or soup stock, eight ounces of fine rice tlour, and })()ur it into a couple of quarts of fast boiling broth or gravy soup. Add to it a seasoning of mace and cayenne, with a little salt if needful. It will require but ten minutes boiling. Two dessert spoonfuls of currie powder, and the strained juice of half a moderate sized lemon, will greatly improve this soup ; it may also be converted into a good common white soup (if it be made of real stock) by the addition of three-quarters of a pint of thick cream to the rice. TAPIOCA SOUP. Take one pint of soup slock, one ounce of tapioca, yolks of two eggs, two tablespoonfuls of cream or milk, pepper and salt, faring tlie stock on to boil, then stir in gradually the tapioca which should be previously well soaked, and'allow it to simmer until cpiite clear, then to the yolks of the eggs add the cream or milk and stir with wooden spoon, strain into basin. Take stock from the fire to cool a little, add by degrees three tablespoon- fuls of it to the mixture, stirring well all the time. Then mix all togctlur, stir well, and add pepper and salt to taste. Warm before servin ,, hut do not boil. SOUPS. 113 SCOTCH MUTTON BROTH. Take two quarts of water, neck of mutton, ve^retables, onions, four large spoon fuls of Scotch barley, salt to taste, some chopped parsley. Soak a neck of mutton ater for an hour ; cut ofT the scrag, and put it mto m w a stew-pot with two quarts of water, .^s soon as it boils skim it well, and then simmer it an honr and a half; then take the best end of the mutton, cut it into pieces (two bones in each), many as you think proper ; skim the moment the fresh meat boils up, and every quarter of an hour afterwards. Have ready the vege- tables and onions, all cut, but not small, and put them in soon enough to get quite tender ; add four large spoon- fuls of Scotch oarley, first wetted with cold water. The meat should stew three hours. Salt to taste, and serve all together. Twenty minutes before serving put in some chopped parsley. It is an excellent winter dish. PUMPKIN SOUP. Cut about two pounds of the flesli of the pumpkin or gourd into large dice, put it into your pan, with three ounces of salt butter or fat ; add two teaspoonfuls ot salt, the same of sugar, a little pepper, and half a pint ol water ; set on the fire, and stew gently for twenty minutes. When in pulp, add two tablespoonsfuls of flour, stir round, and moisten with three pints of either milk,' skim-milk, or water, l>oil ten minutes longer, and serve with fried or toasted bread, cut in dice. Pi-.A SOUP. Pnt into the iron pot two ounces of dripi)ing, one quarter of a pound o^ bacon, cut into dice, two good onions sliced; fry v. .n gently u:: M brownish, then add one large or two small turnips, the same of carrots, one leek, and one licad of celery, all cut tlnn and slant- ing (if all these cannot be obtained, use any of them, 114 THE BREADMAKKK S COOKING LESSONS. W |--Ii but about the same amount) ; fry for ten minutes more, and then add seven quarts of water; boil up, and add one pound and a half of split peas with two teaspoon- fuls of soda, simmer for two or three hours, until reduci d to a pulp, which depends on the quality of the peas, then add two tablespooniuls of salt, one of sugar, one of dried mint ; mix half a pound of Hour smooth in a pint of water, stir it well ; puur in the soup, boil thirty minutes, and serve. VGETABLE MARROW SOUP. Peel, and take out the inside, if seeded, cut in slices about two pounds ; put in saucepan on tlie liie, with a quarter of a pound of butter or fal ; add two teaspoon- fulsof salt, one of sugar, and one quarter of the same of pepper a gill of water, and one onion sliced ; stew gently until in pulp, then add two tablespoonfuls of flour, and proceed as for i)unipkin soup. H0DGl-:-r01)GE SOUP. Cut two pounds of fresh scrag of mutton into small pieces, put into a stewi)an, with tince quarts of cold water, and a tablespoonful of salt, one ditto of sugar, half a ditto of i)epper ; set it on the inc ; when boiling, place it at the side to sinuncr for one hour; keep it skimmed ; wash a large carrot, tw^j tr.vnips, t^^o onions, and six small cnbbage lettuces; cut them up, and place in the pot, and sinuner till done. A pint of green peas, if in season, may be added. A carrot grated is an improvement. If in winter, use cabbage instep^ of lettuce. Serve the meat with it. ovst1':r soup. Two quarts of oysters, one ([u irt of milk, two table- spoonfuls butter, ou',^. teacupful water. Strain th liquor from the oysters, add to it the w'ater, ami set it over the fire to heat slowly, in a covere;! vessel. When it is near SOUPS. 115 ,,„i,i„„, scaso,, .-.tl, ix.ppor an, salt, and s, r , . c m , ^ftcr wliicb stir constantly, unl.ss. as .s wisest, you ca 1 i.,„or i.> a vessel set u, a pot of boiUn« w^ter. Wh n c sofp again ncars tl,e boiling-point, ,.cUl the oysters, aul I then, stew „nt,l they •■ruffle" on .he e.,e. I'h s will be in ahont five minutes. Tl e„ put n, the hntter and stir well until it ,s n.etted, when the soup ,s ready for use. SODA IN SOUPS. A pinch of soda p.h in th,- w.Uer 1-fore hoihni- dned beans or split peas will ..take a wo.,derfu. d.he.encc .„ soups made froni them. VEGETABLES. REM.'VRKS ON SICLIXTION. As re-ards vegetation h. ge,.eral, the , y, ean soon defe^t'he glowing freshn.-ss, wh,.h nature ,epos,^ „„on such .Iclicate articles of lood as pea- , asp.,ra„us uc n vs, beans, spinach, salads of ah kinds. Any o. ?he aLve will not keep fresh after bemg cut longer ban twenty-four h«u,s d..ring the sum.n,-r, an, twice ha^t ne in winter. .Ml vegetables sh,.. ,1 be kept in „l.,r,. as nossible; still, whe.. the bloom dis- :;:::: , tll'to .nake'yo..r bar,:.. .as they then ^b had ,-heaper ; do not, however b.,y a.,y vegetable rany part of winch decomposition has con,n„„ce.l to aiiy extent, as. if eaten in this state, it w.U be lou,,.. innirious to health. Ve^bles such as cabbage. ca,.;iHower, common '^; carrots, turn.p-tops. leeks, ee;ery ar,„hokes, both globe and Jer..sale..i. w.U keep mucn long, . 116 THE bKEAOMAKEk's COOKING LESSONS. \' -a Another way to ascertain if vegetables are old gath- ered, is to break a piece off any one with the hand ; if it snaps crisply it is fresh ; if, on the contrary, it has a flabby appearance, and is of a softish consistency, it is stale, and should be bought accordingly. A dash of soda renders all green vegetables more nutritious, tender and easy of digestion, particularly, cabbage, spinach and beans. GENERAL DIRECTIONS. 1. Have them fresh as possible. Summer vegetables should be cooked on the same day that they are gathered. 2. Look them over and wash well, cutting out all decayed or unripe parts. 3. Lay them wrtien peeled in cold water for some time before using. 4. Always let the wattj: boil before putting them in and contiiuie to boil until done. Tur/i/ps. —Should be peeled and boiled from forty minutes to an hour. Btr/s.—Boil from oj c to two hours : ihen put in cc.d water and slip the skin off. S/>/fi(r<:/i.— Boil twenty minutes. FarsHips.--Bo\\ from twenty to thirty minutes. Onions.— Best boiled in two or three waters ; adding !• -ik the last time. .v-'/'A., / Beans. — Should be boiled one hour. .VM/ y^ains.- -Require half an hour to an hour. Gneu Com. — Boil twenty or thirty minutes. Green Feas.- -Should be boiled in as little water as ;.ossible; boil twenty minutes. Asparagus. — Same as peas ; serve on toast with cream gravy. Winter Squash. -Cut in pieces and boil twenty to forty jninutes in small quantity of water ; when done, press VKGI-TABI IS. 117 th'' water out, mash smooth, and season with butter, pepper and salt. Cadl>age.—Shou\d be boiled from one-half hour to one hour, in plenty of water; salt wiiile boiling. P O T .\ TOES. The potato is'the king of vegetables in ihis . limate. Potatoes boiled or baked should be cooked v^ their skins, especially in boiling, a potato should lot be wounded, as it permits the real nutrition to escape, and then it is poured off with the water in draining. A'ash clean and boil until soft clear through ; drain, salt, and return to the fire till the water is all evaporated ; three or i^ve minutes will suffice; peel and serve in an open dish. HOW TO CHOOSE POTATOES. Observe, as a general rule, that the smaller the eye the belter' the potato, as when ^hey are too full in the eye they are either of an inferior quality, or are rum ng to seed. To ascertain if they are sound, nip a pi :ce from the thickest end with your finger nail ; if good, :he inside will either be of a white, yellow, or reddish hue, according to the sort and quality; if, on the contrary, thev are spotted, they are bad, or getting so ; but though this part may be slightly touched, by cutting a httle .if the outside thev may prove fit for boiling; tiiough they oucrht to be bought, when in thi ate, at a cheap rate. Potatoes always get bad in the spring of the year, as then the old ones are going out, and the new ones for some time continue to possess but little flavour, and are watery when boiled. The old ones ought to be peeled and steamed, and mashed, or baked in an oven, under a joint, or fried in fat; for when done whole in their 118 THE BRHADMAKKR's COOKING LESSONS. «n m skins, at this time of the year, the slightest spot spoils their flavour. The new ones are tasteless and watery, and, as I described above to you, are much better cooked when put in very hot water, but not boiling, than when put in cold. BAKED POTATOES. Wash and wipe some large ripe potatoes, and bake in a quick oven until tender, say from three-quarters of an hour to an liour, if of a good size. POTATO CAKES. Make cold mashed potato into flat cakes ; flour and fry in lard, or good sweet dripping, until they are a light brown. BROILED POTATOES. Boil eight or ten large potatoes; when cold, slice them lengthways and put on a toaster or fine wire broiler over a hot fire ; when browned, remove ; salt, and pour melted butter over them. POTATOES BOILED IN LARD. Pare and slice thick eight or ten large potatoes. Half fill a good sized kettle with lard or drippings. When boiling put in the potatoes ; cook until tender and brown ; then take out with a skimmer into a colander to drain off any grease. Sprinkle salt over them. Be sure and not fill the kettle too full with potatoes as it is better to cook at a time only what the lard covers. NEW POTATOES should be cleaned, and the skin rubbed off with a coarse cloth ; add a little salt if the skin is dry. Put them into very liot water, and boil from fifteen to twenty minutes. Take tluin out of the water and let them drain before sending to tabic, throwing some salt over th.cm. If very small, tliey will not take above ten minutes. VEOliTAUt.IiS. 119 ROAST SWEF.T I'OTATOFS. Select those of inufoim size, «asl,. wipe, and roast unUl you can tell, by gently press.ng .],■ largest between the t,!-'er and tlunnb, tluU it ,s ntellow t uoughutit. Serve in tbeu- jackets. Sweet, as well as l"s» po^ - are very good lor picnic luncheon, roasted m hot ashes. BollJ;i) SV.ULT POTATOF.S. Have then> all as nearly the sanre size as possd.e; puVintocold w.ater. wUhont any salt, and bo.l unt 1 a ok will eastly p.erce the largest. Tnrn oil the w.Uer and lay them n, the oven to dry fur hve nrnn,tes. Peel before sending to table. FKIKD SWEET POTATOES. Parboil them, skin and cut lengthw.se into slices a quarter of an tnch tlnck. Fry nr sweet dr.ppnrg or '"STd boile.i potatoes may be cooked n, this way Or vou can chop them up with an equal ciuautU) of cok I "h'otatoel, put them nUo ^' ^vang-pan w,0> a good lump of butter, and stir until they are hot and sbghtly brown. CA i5i'>Ar. 1*:, 1':tc. [Always boil rabba^*^ in iwt. waters 1 S\U1'.1>.KKAUT. Shred or chop the .abbage fine. Lin.- a barrel, keg or a with cabbagedeaves on the bottom .>n,l s.des Pu n Tlayer of tl,: cut cabbage, three inches nr depth ^ es down well and sprinkle whb four tablesi-oonluls TsaU When you have packe.l five layers n, Ins way, Ji bard with -t board .-bA ears of swc-et corn, grated; two cups of in.lk, three%ggs, salt and pepper; flour enough to make a batter. Put a tabU spoonful of butler into a fry.ng-pan and drop the- nv.xtnre into the hoi bulter-a spoonfu in a place ; brown on both .ides. Serve hot for breaktast or as a side dish for dinner. SMlsn- OK OVSTHR-I'I.ANT (sTEWED). Scrape the roots, dropping each into cold water as soon as it is cleansed. Exposure to the air blackens hem. Cut in pieces an inch long, put into a saucepan vhh hot water enough to cover them, and stew unti tender Turn off nea. ly all the water, and add a cupful of cold milk. Stew ten minutc-s after this begins to bod; put in a great lump of butter, cut into bits, and rollec Tn flour ; Peppc:r and salt to taste. Boil up once, and serve. Tlie taste is curiously like that of stewed oysters. F.GG FLANT. Pare and cut in slices half an inch thick; sprinkle with salt; cover and let stand for an hour. Rinse in clear cold water; wipe each slice dry ; dip hist in beaten eu.g then in rolled cracker or bread crumbs. Season with pepper and salt, and fry brown in butter. FRll'.U EGG-PLANT. Slice the eKUplanl ^'l 1«'^' ''^'f ^" ''"^'' ""'='' ' P'"'' euch piece cavdully, .n,l lay in salt am! uater, pultmy a plate upon the top to keep it unde, the 1-nne, and let 124 THE BKliADMAKEu's COOKING LlibSONS. them alone for an hour or more. Wipe each slice, dip in beaten egg, then in cracker-crumbs, and fry in hot lard until well done and nicely browned. SUCCOTASH. One pint of green corn cut frcMu the cob, and two- thirds of a pint of Lima beans ; let them stew in just enough water to cover them until tender, then season with butter, pepper, salt, and a little milk ; simmer to- gether a few moments and serve. CANADIAN BAKED BF.ANS. Boil the beans until they begin to crack, with a pound or two of salt fat pork ; put the beans in the baking- pan ; score the pork across the top, and settle in the middle ; add two tablespoonfuls of sugar or molasses, and bake in a moderate oven two hours ; they should be very moist when first put into the oven, or they will grow too dry in baking. Do not forget the sweetening if you want Yankee baked beans. SCALLOl'KD TOMATOES. Put into an earthen baking dish a layer of cracker crumbs and small bits of butter ; then a layer of toma- toes with a verv little sugar sprinkled over them ; then another layer of cracker crumbs seasoned with butter, and a layer of tomatoes, until your dish is full, with the cracker crumbs at the top ; pOur over all this a little water to moisten, and bake half an hour. CORN AND TOMATOES. Take equal quantities of green corn cut from the cob, and tomatoes sliced and peeled. Stew together half an hour; season with pepper, salt, and a very little sugar. Stew fifteen minutes longer, and stir in a great lump of butter. Five minutes later, pour out and serve. VEGETABLliH. 125 STEWED TOMATOES. Put ripe tomatoes into hot water and skin them ; then throw them into an earthtn stew pan, (a new tin will do, but not so K^ood) ; cut up and let the tomatoes cook gently a few minutes; season with butter, pepper, salt, and serve. Or you may add bread crumbs and sugar to the tomatoes if preferred. Some cooks stew toniatoes for a long time, but the flavor is hner if allowed to snn- mer but a few moments, just sufficient time to heat well through. RAW TOMATOES. Do not loosen skin with scalding water. It impairs the flavor and destroys the crispness. Pare with a keen knife, slice and lay in a glass dish. Season with pepper salt, and vinegar, stirring a piece of ice rapidly around in the dressing before pouring it over the tomatoes, and setting the dish in the refrigerator until wanted. There is no salad, excepting, perhaps, lettuce and cucumbers, that is more improved by the use of ice than tomatoes. BAKED TOMATOES. Wash, wipe and then cut in two ; place them in a baking tin with the skin side down, and season with peppe^'r and salt, and place in a hot oven ; take up care- fully when done, and put bits of butter on each piece of tomato. FRIED TOMATOES. Cut a large Feejee tomato in half, flour the cut side, heat very hot, and put the floured side down ; when brown on one side, turn ; when done, pour over a teacup of hot cream or rich milk. MOCK OYSTERS. Three grated parsnips, three eggs, one teaspoonful of salt, one teacupful of sweet cream, butter half llie size of an egg, three tablespoonsfuls of flour. Fry as pancu keS. 126 THE BREAUMAKER's COOKING LESSONS. VEGETABLE OYSTERS. One bunch of oysters ; boil and mash. One pint ot sour milk, half a teaspoonful of soda ; tlour to niaki? a batter; add two e^(gs, beaten, and the oysters, i'ly in hot laril— drop in spoonfuls, RAW CUCUMRI'RS. Pare neatly from end to end, and lay in ice-\v;itc r one hour. Wipe them and slice thin. Season with ju'pper. salt, and vine.s^ar — and oil, if you wish— laying some bits of ice amoui]^ them, with thin slices of onion. Cucnni- bers should be gathered while the dew is on them, and eaten the same day. Leave them in a cool place until you are ready to pare them. I'KI F.n CLJCUMHERS. Pare and lay in ice-water half an hour. Cut length- wise into slices nearly half an inch thick, and lay in ice- water ten minutes longer. Wipe each })iecc dry with a soft cloth, sprinkle with pepper and salt, and dredge with flour. Fry to a delicate brown in sweet clarified dripping, nice lard, or butter. Many declare that cucumbers are never fit to eat unless fried, and they are assuredly far more wholesome than when served raw. BOILED CARROTS. Take six young carrots, a tablespoonful of salt. Place upon the stove two quarts of warm water with the above proportion of salt, bring to a boil ; wash and scrape the carrots, remove any black specks, cut in halves, plunge into the boiling water, and boil until tender; drain, and serve upon a hot dish. STEWED CARROTS. Wash and scrape the carrot ; split the largest. Then whiten them in hot water, and th ain them on a sieve ; then boil them in weak broth, with salt; then put some VEGETABLES. 12' butter in a saucepan, with a dessertspoonful of flour; stir it ana brown it. A,M tlu- canols to it, Inuth and pepper. Stir, and let all sinnm'V to-cther. BEET ROOTS. Beet roots make a very pleasant addition l-^vmtcr salads, of wliirh they may agreeablv form a lull halt, instead of being only used to ornament it. I h.s root is eoohng, and very wholesome. It is extnnu ly good hoiled, and sliced with a small quantity of onions ; oi stewed with whole onions, large or small. BOILED BEETS. Wash, but do not touch with a knife before they are boiled. If cut while raw, they bleed themselves pa e in the hot water. 13o,l until tender^if fuU-gvown at least two hours. When done, rub off the skins slice i ou.id i lar-e, split if young, and buUer w.ll in the dish. Salt and .epper to taste. A nice way is to slice tlu m upon a;lLhih,nnK a great spoonful of melted butter with four or hve of vinegar, pepper and salt, heat to boilm,, and pour over the beuts. STEWED BICETS. Boil voung, sweet beets, until nearly done ; skin and sUce tluiu. Put into a saucepan with a nnnceoured over them. BOILED I'AKSNU'S. If voun-, scrape before cooking ; if old, pare care- tully'; and if large, split. Put them into boiling water, salted, and boil, if small and tender, from half to three- quarters of an hour, if full-grown, more than an hour 1 , !• 1 ., .1,,..;..^, lM,f ) r.niifr «7f>ll When tender, drai u'aud slice Icngtluvisc, buttering well w hen y ,'OU ( lish. 128 THE 13KEADMAKEK S COOKING LESSONS. FRIED PARSNII'S. Boil until tender, scrape off the skin, and eut in thick lenf:,nh\vise slices. Dredge with flour and fry in hot dripping or lard, turning when one side is browned. Drain off every drop of fat ; pepper and serve hot. ASPARAGUS. After scalping the stalks to cleanse them, place them in a vessel of cold water. Tie them up neatly into bundles of about twenty-five heads each, then place them in a saucepan of boiling water, sprinkling a handful of salt over it. When it is boiling remove any scum there may be ; the stalks will be tt-uder when they are done ; they will take about twenty minutes or half an hour ; be careful to take them up the minute they are done ; have ready some toast, dip in it the liquor in which the asparagus was boiled; dish upon toast, and serve with a boat of melted butter. ASPARAGUS. Take twenty-six or thirty heads of asparagus, good rich butter, salt and pepper, five or six eggs. Boil the asparagus (after cutting them into pieces of about half an inch) for fifteen minutes ; take a cup of rich butter and put it into a saucepan ; drain the asparagus, and put it with the butter ; heat them to a boil, seasoning with pepper and salt, and then pour into a buttered bik- ing tin or dish ; break five or six eggs neatly over the surface of this, sprinkle with pepper and salt, and put it in the oven until the eggs are set nicely. Serve hot. ARTICHOKES. Wash them well, peel and shape them to a uniform size ; throw them into boiling salted water, ^v.c^- let them boil fifteen to twenty minutes ; drain them at once thoroughly ; put them on a dish and serve with the ol- PICKLES. 129 lowinf? sauce poured over 'chem. Mix over the fire one and a half ounces of butter with a tai^lespoonful of Hour ; add half a \nut of boiling water, white pepper, and salt to taste ; stir till tlie sauce thic kens, tiien take the sauce- pan off the fire, and stir in the yolks of two eggs, beaten up with the juice of a lemon, and strained. AWTlCHvjKliS (with CRF.AM). Prepare and parboil them as in the preceding recipe ; then put them into a saucepan with a due allowance of white sauce, and let them hnish cooking in this, adding at the last a small quantity of cream and grated nutmeg. ARTICHOKES (wiTH GRAVY). Prepare them as above, cutting them to the size of pigeon's eggs. Parboil them for ten minutes, drain them and toss them in a saucepan, with a piece of butter; then add a small quantity of good clear gravy and a dust of pepper. Let them simmer very gently till wanted. PICKLES. OBSERVATIONS ON PICKLES. Glass or stone jars are preferable to any other ; a small piece of alum in each jar will make the pickles ftrm and crisp. One tablespoonful of sugar to each quart of vinegar will be found a very great improvement to all pickles. Always use the very best cider or wme vinegar. , . , . ^r Keep your pickles well covered with vinegar. It you u.e around spices, tie them up in thin muslin bags. Pickles, well made, arc belter when a year ola llian al the end of six months. 130 THli ISKKADMAKIiR's COOKING LESSONS. Enamelled kettles shouM always be used in prefer- ence to those of brass or copper, as the verdigris pro- duced by the vinegar on these metals is extremely poisonous. For some pickles use cold vinegar, as in boiling most of the strength is lost by evaporation. If you boil pickles in bell-metal, do not let them stand in it one moment when it is off" the fire; and see for yourself that it is perfectly clean and newly scoured before the vinegar is put in. RED CABBAGE PICKI.HS. Slice it into a colander, and sprinkle each layer with salt ; let it drain two days, then put it into a jar, and pour hot vinegar enough to cover, and put a few slices of red beet-root. Observe to choose the purple red cabbage. Those who like the flavour of spices will boil it with the vinegar. Cauliflower cut in branches, and thrown in after being salted, will look of a beautiful red. PICKLKO CAl'HRS. Add fresh vinegar that has been scalded and become cold, and tie them close to keep out the air, which makes them soft. CUCUMBER PICKLES. Make a brine that will bear up an egg, heat it boiling hot, pour it over the cucumbers ; let them stand twenty- four hours, or make a cold brine and let it stand forty- eight hours. Take the cucumbers and wipe the black specks from each one, then take sufficient quantity of vinc^Mr to cover them, and add a small lump of alum ; put the cucumbers in the brass kettle with the vinegar cold, heat them slowly, turning them from the bottom several times ; let them stand twenty-four hours ; after- wards take three gallons of vinegar if needed to cover them ; the size of the cucumbers vary so much, judg- ment must be used. Then put three pints of brown PICKI.ES. 131 irefer- s pro- cniely as in I. stand ;ee for :.oured cr with ;ir, and V slices :>le red ,ill boil 2S, and tul red. become 1 makes boiling twenty- d fort}'- le black mtity of if alum ; vinegar ; bottom > ; after- to cover h, judg- f brown .ugar, three gills of nnistard seed, a handful of cloves, a handful of stick cinnamon, six green pejipcrs, one table- sf)oooful of celery seeil, ginger root, a piece of alum the size of a walnut ; tie in a muslin bag all the spict's. with the peppers, and scald with the vinegar, then pour it over the cucumber hot ; add green peas and horse- radish cold, RAST IN'DIA I'lCKI.i:. One hundred cucumbers (large .uul small), one peek green tomatoes, one-half peck onions, four caulitlowcrs. four red peppers (without the seeds), four heads celery, one pint bottle horseradish. Slicc^ all, and stand in salt twenty-four hours; then drain, pour overwcak \inegar, stand on stove until it comes to a boil ; then drain again. One ounce ground cinnamon, one ounce ground tumeric, one-half pound mustard, one-quarter pound brown sugar ; wet these with cold vinegar ; add li) this sufficitMit vinegar to moisten all the pickh^s. Cook all together ten minutes. Se.d in bottles while hot. One peck green tomatoes, sliced ; six large onions, a teacup of salt tlirow'n on over night. I )rain thoroughly, then boil m two quarts of water and one quart of vine- gar fifteen or twenty minutes ; drain in colander ; then take four quarts vinegar, two pounds brown sugar, one- half pound white mustard seed, two tablespoonfuls cloves, two tablespoonfuls cinnamon, two tablespoonfuls ginger, two tablespoonfuls ground mustard, one tea- spoonful cayenne pepper ; put all together and cook fifteen minutes. TOMATO SOY. One-half bushel green tomatoes, three onions, three green peppers, one-quarter pound mustard secjd, three cupfuls sugar, three cabl)ages. Chop the tomatoes and onions together (line) ; add to one gallon of the tomatoes I k 132 THE breaumakkk's cooking lessons. one cup of salt ; let stand twenty-four hours, drain and add the peppers (chopped fine), mustard seed, su-ar and other spices to taste. Moisten all with vnu-ar and cook until tender. Before bottling add the cabbages (chopped), and one cupful chopped horseradish. RIPE CUCUMHEK I'ICKEE. Pare and scrape out the inside of the cucumber ; put in weak brine for twenty-four hours. Make a syrup o su^^ar and vinegar ; boil a few slices of the cucumber at a iime in this, until they look clear. When the cucum- bers are all cooked, boil down the syrup and pour over them PICKLED WATERMELON. Take the green part of the rind of the melon, pare and cut in small pieces. To one quart of vinegar add two pounds of sugar, one ounce of cassia buds, in this boil the rind until clear and tender. PICKLED TOMATOES. Take small, smooth tomatoes, not very ripe, scald them until the skin will slip off easily, and sprinkle salt over them. After they have stood twenty-tour hours, drain off the juice and pour on a boihng hot pickle com- posed of one pound of sugar, two teaspoonfuls of cinna- mon and two teaspoonfuls of cloves to every quart ot vine-ar Drain off the licpiid, scald it and pour on them again, every other day for a week. They will require no further care. This is excellent. PICKLED CABBAGE. Slice white and red cabbage very fine, put into a jar alternately, si)rinkle salt on each layer ; also whole black pepper, black mustard seed, and cinnamon broken n„e; then cover with cold vinegar. It will be ready for use in twenty-four hours. JPICKI.ES. 133 PICKMvD CAUI.II-I.CWF.R. Take the whitest fuU-^^rown cauhtlowcr, cut oil the thick stock and split the llowcr into ci-lit or ten pioci'S, spread them on a large dish and sprinkl willi saU ; let lliem stand twenty-four hours, then wash olf the saU ; drain them, put tlicm into a tlat jar, scald with salt and water (allowing a quarter of a pound of salt to a quart of water), cover closely and let it stand until next day ; afterwards drain them m a hair sieve and spr(>ad in .i warm place to dry for a day and ni-ht. Then put tiuni in a glass jar and pour over them a pickle that has been prepared as follows : Mix together three ounces of cori- ander seed, three ounces of turmeric, one ounce ot mus- tard seed and one ounce of ginger. Pouuil the wlioU' to a fine powder; put it into three quarts of cider vme- gar, set it by the fire in a st jne jar and let it infuse three day's. These are the proportions, but the quantity of pickle must depend on the quantity of caulifiower, which must be well covered by the licpiid ; pour it over the tlower and secure the jar closely from the air. CHOW-CHOW. One caulifiower cut in small pieces, one dozen small white onions, two dozen small cucumbers, one (piart of string beans, one ounce of black mustard seed, one ounce of white mustard seed, one teaspoonful of caNcnne pepper, a cpiarter of an ounce of turmt-ric, pieces of horseradish cut fine and a gallon of vinegar, or m.Mc. S.ald the spices and vinegar together and pour over the vegetables boiling hot ; after it is cold mix oiu; pound of mustard in vinegar and add to the pickles. GREKN BEANS AND RADISH I'ODS. Take young French or "string" beans, and radisli pods just before they change colour ; green and pickle as you do cucumbers and gherkins. 134 THE HREADMAKEk's COOKING LESSONS. mA y'' PICALILLI. Take small cucumbers, button onions, small bunches of cauliflower, carrots, fgar and spices together (grind the spices and tie them in a muslin bag), and pour hot o\m up, strain off the liquor, add to every two quarts one ounce each i k 138 THE HKKADMAKER's COOKING LESSONS. Of allspice, ginger, black pepper cloves, and mace boil the whole one hour ; let h cool, bottle it, and tie a bladder over the corks. Butternut makes equally good catsup. ^ ^x MUSTARD (to MAKE). Mix the best Durham flour of mustard by degrees with boiling water to a proper thickness, rubbing it perfectly smooth; add a little salt, and ke^ p it in a small jar closely covered, and put only as much into the glass as ^villbeused soor, which should be wiped daily round ' '"'Z^i^rwav, for immediate //i..-Mix the mustard with new milk b^ degrees, to be quite smooth, and add a little raw cream. It is much softer this way, is not bitter, and will keep well. HORSE-RADISH VINEGAR. Take three ounces of scraped horse-radish, one ounce of minced shallot, one drachm of cayenne, one (luart of vine<^ar. Pour the vinegar upon the above ingredients ; allow to stand ten days. This will be found exceedingly useful for cold joints, salads, &c., and a very economi- cal relish. EGGS. Orpheus, Pythagoras, and their sectators-good and humane people as ever lived-unceasingly recommended in their discourses to abstain from eggs, in order not to destroy a germ which nature had destined tor the pro- duction of chicken. Many allowed themselves to le persuaded, and would have believed it an unpardonable EGGS. 139 crime if thcv had eaten a liny o.u.l^lK; or bo.lo.l eg^s. M„„v of the most learn-d ph.losoplKrs lu-kl .RK's m a k„„l of respect approarhinK to venerat.on b.Ta..se :.w ,n them the cnble,,, of the worl.l anc the four , unts. The shell, they sa„l, represe.Ued the earth ;,: wh.te, water ; the yolk, hre ; and a„ was fo.t.Kl ""Thel'ar:'a"nat„ral foo.l, wholesome in every way, ,M ept ™ .en hoUed too hard ; altho,.«h there are some stomaehs winch reject then,. They can be en.ployed .n r: el y d,sh with advantage, and one we,Kh,„, two conuins nearly the sa.ne an.oun. o nonr sh menl as an ounce of meat and an ounce of b.ea.l , there ::;: when eggs, twelve cents a do.eu, are e.pnd to one pound two ounces, they are not a very lar.i^er j>ortion is absorbed by the lin- ings of the stomaeli and bowels, from food and drink. These drinks should be pure and wholesome. A ilrink may seem unhaimful because no innnediatc elfects arc noticed, but in lime it ma\- undermine the health. The safest drinks are pure cold water and fiesh milk. Tea, coffee, vhocolate, hcew wines and liquors bciuf; more or less narcotic or stimulant, slu>uld be used with f;reat caution, and especially should not be served undiscrim- inately to children. Habits often ^aow rapidly, there- fore put off the commencement of them as long as possible. But to those who have formed these habits a few hints on the preparation of their favourite beverages will be necessary. THA AXn COFFEE POTS. As th(> ilavor and aroma of these drinks is their chief recommendation the greatest cleanliness must be prac- ticed in tlu> care of the pots in which they arc made. Once a day they sliould be boiled out, with a generous pinch of soda dashed in ; then wiped dry and aired. CO IF HE. Take half pint ground coffee, a quart of boiling water with half a teaspoonful of soda. Stir up the whites of two eggs with the coffee ; adding a little cold DRINKS. 141 water to form a pnstc. Mix this Kraduallv w.lh the bo.linK water, stirring' wH as it Im,i1s rapully for ton to fifteen minut.^s, keepui- well coverr.j. lake troni the fire and clash in a little eoKl wat.r ainl h t it settle {. minutes. Pour off carefully and serve v<'ry hot m a table coffee pot. In country places where nulk is plentiful wc recommend its use larj^'ely. ROASTING COFFKH. This process should be carehily watrluMl and supc-r- intended. When tlic berry crackles and b-Monus ensp it is sufficiently roasted. Once taken off the roaster it should be placed in several thick folds of llannel, to preserve the oil and aroma. When eool, place it m an air-tight canister. While on this subject, may I be allow- ed to state that, in my opinion, a good -•!> of ^:offee cannot be made without the introduction of a little chic- ory, though It should not be bought at coftce price. TEA. Pour into a tea-steeper just a very little boiling water, and then put in tea, allowing one teaspoonful of tea to each person. Pour over this boiling water until the steeper is little more than half full ; cover tightly and let it stand where it will keep hot, but not to boil. Let the tea infuse for ten or fifteen minutes, and then pour into the tea urn, adding more boiling water, in the proportion ol one cup of water for every teaspoonful of dry tea which has been infused. Have boiling wat.^r in a water not, and weaken each cup of tea as desired. Do not use water for tea that has boiled long. Spring water is best for tea, and filtered water next best. ICF.n Tl'.A. To each glass of tea add the juice of half a lemon, fill up the glass with pounded ice, and sweeten. 142 THE liKEADMAKER S COOKING LESSONS. jiVi ni-ACK CURRANT CORDIAL. To every four quarts of black currants, picked from the stems and lightly bruised, add one gallon of the best whiskey; let it remain four months, shaking the jar occasionally ; then drain ofT the lifiuor and strain ; add three pounds of loaf sugar and a quarter of a pound of best cloves, slightly bruised ; bottle well, and seal. GINGER COKDIAL. To one pound of picked currants, red or black, add one quart of wliiskey, one ounce of bruised f^'inger ; put in a stone jar and let it stand for twenty-four or thirty- six hours ; strain through a flannel bag, and add half a pound of sugar ; when it is all melted, bottle. CHERRY CORDIAL. To six pounds of cherries add three pounds of sugar and one gallon of whiskey. Shake the jar often for the first three weeks, then bottle. LEMON SYRUP. 1. Pour six quarts of boiling water on five pounds ol white sugar, one and a half ounces of tartaric acid, and a little whole ginger ; let stand till cold ; then add one small bottle of essence of lemon. Strain and bottle. 2. Pare off the 3^ellow rind of the lemon, slice the lemon and put a layer of lemon and a thick layer of sugar in a deep plate ; cover close with a saucer, and set in a warm place. CREAM NECTAR, Dissolve two pounds of crushed sugar in three quarts of water ; boil down to two quarts ; drop in the white of an egg while boiling ; then strain, and {)ut in the tartaric aciii ; when cold drop ui th(^ lemon to your taste ; then bottle and cork. Shake two or three times a day. DRINKS. 143 SPl.VNl'll^ GlNGl'K UF.ER. ^r::nror;::^:;;:^e;.:on.J..o,.e ounce o< tartaric acicl, one qiuirt of ycist. HOF HKLK. o„e p.nt of ,.ola...s, a.ul -""f J, '^ ," "tue ot r,::; e'al^cllimy •, add one tablespoon.u. of .vn.tev.reen, and bottle for ase. GINGER WINE. ,1 f vx .t.T one pound bruised gni- T Take ten i^allons ot watt-r, one iiui. c..vill.^ ,.:;o!::l..wo;onnd..«sn...fenj.nonsu^^ :,rangcs, fonr pounds of ^f ";• J" ^^ ^' J ,. Bod the «'»- ^":\':ndt.rudfC^..o:;;on.iti.ouin« put >» a little yeast spread "PO"- '- ; ^^, ^^ ,„,„ , Three days, stirring ,t t-ce a day tlu , ^_^^^ ^_^^^ ,,., «Hh tl- ra.n,s and u^Uss^^^^ ^^^ ^^^^_^_^^ .^^ _^ ;::ra: rt"^:::: .. for us>. n. .... .out,.. lone.a,f pound of enn.r.n,.r..ur^ punento, '^^° °"""" ,,,^,,,, ^f a pound of gniger root, five o[caps.cun^tl.rc -n '-■^ and strain or filler, after ^""°V% fiit.^ day Now n,.doil( .1 milk, or one tluia the quantity of rich cnain. Sniiouiul the bowl with pounded ice. A SERIES OF NEW AND ClllvXr DRINKS. Put a gallon of water on to boil, cnl iii> one pound of apples, each one into quarters, i)ut th. in in the water, and boil them until they can be pulpc d, pass the liipior through a cullender, boil it up again with half a pound of brown sugar, skim, and bottle for use, taking care not to cork the bottle, and keep it in a cool place : the apples may be eatet ' -h sugar. ' Another wnv. • ake the apples first, then put them in a gallon pan, atld the sugar, and pour boiling water over, let it get cold, pass the liquor as above, and bottle. Al'l'LK TOAST AND \V.\T1-.R. A piece of bread, slowly toasted til! il gets quite black, and added to the above, makes a ver\ nice and relresh- ing drink for invalids. APPLE BAKLlvY WATF.R. A quarter of a pound of pearl barley instead of toast added to the above, and boil for one hour, is also a very nice drink. APPLE RICE WATER. Half a pound of rice, boiled in the above until in pulp, passed through a cullender, and drink when cold. All kinds of fruit may be done the sam(; way. Figs and French plums are excellent ; also raisins. A little ginger, if approved of, may be used. FOR SPUING DRINK. Rhubarb, in tlie same quantities, and done in the same way as apples, adding more sugar, is very cooling. Also green gooseberries. f. . 146 THE 13KEADMAKEK S COOKING LESSONS. LEMONADE. Cut in very thin slices three lemons, put them in a basin, add half a pound of sugar, either white or brown ; bruise altogether, add a gallon of water, and stir well. It is then ready. FOR SUMMER DRINK. One pound of red currants, bruised with some rasp- berries, half a pound of sugar added to a gallon of cold water, well stirred, allowed to settle, and bottled. MULBERRY. The same, adding a little lemon-peel. A little cream of tartar or citric acid addf^l to these r.-nders them more cooling in summer and spring. FRUIT. OBSERVATIONS. The most useful and delicious of all our foods is ripe fruit. They are more then food : they are tonics, blood- purificrs and laxatives, better than all the medicines that can be bought, if but judiciously used. As many of them can only be used in tlicir sea- son on account of their very perishable nature, a few remarks on their preservation will be m order. The delicious flavour of a strawberry, peach, or pear is all the more so if by art and care that flavour can be preserved, to refresh us long after its season is past. If in canning or preserving that identity is lost, the labour and material is also lost unless we arc satisfied with an empty name. FRUIT. 147 OBSERVATIONS ON CANNING. Fruit for preserving or canning must be gathered in dry weather, and should be caretully selcctc-d, discard- ing all bruised fruit, and purchasing only that of the largest and finest quality. Within a few years canned fruits have, in a great measure, superseded preserves. Tliey arc cheaper, more wholesome, but far more diflicult to pn:pare. Attention to a few general rules will iuMUe success, to every housekeeper who sensibly printers to put up her own season's supply of these to purchasing those for double the cost, which are not nearly so good. Examine cans or jars and elastics narrowly before vou begin operations. See that the screw is in order the can without crack or nick, the elastic iirm and closely fitting. Have the fruit boiling hot when sealed. Have upon the range or stove a pan in which each empty can is set to be filled after it is rolled in hot water. Lay elastic and top close to yo.:r hand, till the can to ov(;r- flowing, remembering that the fruit will shrink as it cools, and that a vacuum invites the air to enter ; clap on the top without the loss of a second, screw as tightly as N ou can, and as the contents and the can cool, screw a-ain and again to tit the contraction of metal and glass, '''if you use glass cans (they are cheapest m the end, for you can use them vear after year, getting new elastics when you need them) keep them in a cool, dark place, and dry as well as cool ; for the light will cause them to ferment, and also change the colour. Always use a porcelain kettle, as the acids of fruits acting on iron Bpoil the colour. • , . r .v In making .yrups, f\>r which neither the ^v..lgllt of the sugar nor the mode of dissolving it is specified, the fol- E i :;H| 148 THE BREADMAKER S COOKING LESSONS. iowinj; rule is to be observed : — Take of refined sugar, reduced to a fine powder, twenty-nine ounces ; the liquor prescribed one pint. Add the sugar by degrees, and digest with a moderate heat, in a close vessel, until it is dissolved, frequently stirring it ; set the solution aside for twenty-four hours, take off the scum, and pour off the syrup from the feces, if there be any. CANNED PEACHES. Peaches require one-quarter pound of sugar to each quart of fruit, which should be mixed in layers, and slowly brought to a boil ; let boil tiiree minutes. CANNED PEARS. Pears require one pint of water to each quarter pound of sugar to make a syrup, as they are not as juicy as some other fruits. Boil till tender in a small quantity of water, then add the syrups, and bring them to a boil and can. CANNED PLUMS. Plums require to be pricked with a needle, to prevent their bursting and breaking up. Dissolve a quarter of a pound of sugar to a gill of water, which makes a heavy syrup. This will be sufficient for each quart of all sweet plums. To those containing more acid, use increased quantities of sugar, to insure palatability. CANNED TOMATOES. Pour boiling water over the tomatoes to loosen the skins. Remove these; drain off all the juice that will come away without pressing hard; put them into a .votlle and heat slowly to a boil. Your tomatoes will look much nicer if you remove all the hard i)arts before putting tiicm on the fire, and i\\\) the pulp soft with your hands. r>oil ten minutes, dip out the surplus li(}uid, jiour the tomatoes, boiling hot, iii the cans, and seal. Keep in cool, dark place. nu'ir. 119 CAN'NI'.n AITI.F.S. This is the lon<;osl k(r|)tT of all the fruits. Tl is not so much of an object to can, but in places wlutt' tlicy arc scarce they may be canned the sanir as pears or peaches. PRKsi-.KVi'.n r,K!:i-.\ cokn. Boil on tiie cob until the milk ccasi^s to flow wIumi the grain is prickeiL Cut off tin- corn and pack in stoni' jars in Mie following order : — A layer of salt at tlit> bot- tr • i.alfan inch deep. Then one of corn two inches .'• - pth, another lialf-inch of salt, and soon until the jar is nearly filkHl. Let tlie topmost layer of salt be double the depth of the others, and pour over all melted not liot — lard. Press upcMi this, when nearly liard, thick white paper, cut to lit the moutii of the jar. Keep in a cool place. Soak over mglit before using it. Green corn is difficult to can, but / k)i(>n' it will keep well if put up in this way. And, strange to tell, be so fresh after the night's soaking as to re(]uire salt wl)(;n you boil it for the table. Should tlu^ top layer lu- musty, dip lower still, and you will probably be rewarded for the search. riN'i-APrr.F.s. Pare very carefully with a silver or plated knif(\ as steel injures all fruit. With the sharj) point of tlit- knife dig out as neatly and with as little waste as pos- sible, all the " eyc-s " and black specks, then rut out each of the sections in which the " ej'cs " were, in solid pieces clear down to the core. 15y doing this all the real fruit is saved, leaving the core a hard, round woody substance; but it contains considerable juici-. Take this core and wring it with th(> hanu, common sugar IS »-''• ' ^^ ,^^.„°,(r, .-.nscqucnlly -va- ,„a ot course th.s,m,sb An ^^ .naUu.g sy.ups .he poration reduces the q uanl y ^^ ^^^^^ ^^^^^^ sugar must be pounded and l.s^ _ ^^ ,,eLe ..tting on the hre ; - ;> "P- ^ A _ _^ ^,_^„,^ Uoiled too h,gh >•];"; -';^,,„::re I shced may be ,yn.p at hrst. b > . ^ ;■;;;„,„,„ „f su,.u- to every one boiled ma syrup .uak,.oU op .^^ ^^,„„ pound of «uter, the qnan Ut> o J_^^ ^ ^^^^ ^^^^^ ^^^^ eases, but the «»;-; ^^'^J a the loUo.u.g very good •. stance of frmt. ^^'- '^^^ ^ i„to a preservmg To clarify s... pounds " ;;^^-\,. .„ia sp.u.g water ; in pan, an.l pour to U f ve P'"'^ ' , , „ .,„^ snrallegg, another puU beat lightly up h, . . ^^^ ^_^ ^^^^^^ but do not froth .t very n.ud M ^^^ ^^^^^^^^^^ ,,ive it a stir to nuK > --' '^ ) ,. ,^ „,„iy a.ssolved. over a gentle hre when .^^l^J-"- ai.U.rbed ; when and let the scuu. ''se wuhout •• " . ,,^, fi,,, .besyrnphasbohedhvemnmtstA.^^;^^^^^.^^^ U,t it stand a couple of m u - ^^_^, ^^ ^^ ^^,,, *^" •• '■■: ■?: riln " t : c'rmder of th. som to the water, which vMl bin t ^^^^^^ ^^^_^,„ ,t rn^tth'm:.:^:naV:h\i.e really for use, or for throngn a tnm eu , further boiling- „.„acr«l quite tend.r by gentle AUunripelruamnstbe.endc c 1 ^ __^^ .^j^_,_^ scahhng before it .s put '""";,",;,„ ,,,.„ u is fust U,e sugar ; and the syrup ^^^^ f^^^„,„ ::;::l:t:t:ltr=r;n^nep.nt of water w. 152 THE BKEADMAKER's COOKING LESSONS. t \ I make a very light syrup ; but it will gradually thicken 11 rapidly boilid in an uncovered pan. Two pounds of sugar to the pint of water will become thick with a little more than half an hour's boiling, or with three or four separate boilings, of eight or ten minutes each ; if too much reduced it will candy instead of remaining liquid In making jams many cooks, after allowing the proper proportion of sugar to the fruit, put into the preserving pan without removing stones or skins until after boil- ing, as the flavour is thought to be finer by adopting this method. Glass bottles are preferable to any other, as they allow inspection to detect incipient fermentation, which may be stayed by re-boiling. Copper or brass pre- servmg pans are the best kind to use, but they require a great deal of care to keep clean ; the enamelled are very nice and easily kept in order. Jams sliould be kept in a dry, cool place, and if properly made will only require a small round of writing paper, oiled, and laid on to fit ; now tie down securely with a second paper brushed over with the white of egg to exclude the air. If you should have the least fear of the store closet being damp, it would be better for the first paper to be dipped in brandy. Inspect them every two or three months. GREEN GRAPE PRESERVES. To one pound of grapes allow three-quarters pound of sugar. Pick them carefully, and reject any that arc injured ; wash them. Put the grapes into a preserving pan, then a layer of sugar, then a layer of grapes. lioil on a moderate fire, stirring it all the time to prevent its burning:, and as the grape stones rise take them out with a spoon, so that by the time the fruit is sufficiently l-)oiled about one hour — the stones will all have been taken out. Put into jars and cover in the u;.ual way. I'Kl'lT. 153 RIIUHAKB JAM. To a pound of pulp allow one pound of su-ar one ounce of sweet almonds blanclud ane stones, lay the ^m in a dish, strew over them half the sugar, and leave them till the following day; then bod and sknn ho remainder of the sugar, add the fruit, bod it up qu:.dch thick cut a.a.u ■" » ' P^; Remove the seeds, wei«ll, and allow onr pound of ^ sat ,o one pound of fruit. Make u syrup, say hve p. n of sugar, half a pint of water; when ho.lu.K ad'l th fruit fnd boil three-quarters of an hour, .e.t , do e b> piercing with a broon, straw, and a few .nunU.s 1 . fore loving fron, the fire slice and seed a U-nu,,,, a,. ., one root of ginger put into preservu.g pan, pot and cover air tight. APPLE JAM. Allow to every one pound of pared and cored fruit three-quarters of a pound of white sugar, the rn,d of on. lemon; and juice of half a le.uon. Uavmg peeled and ' o™ d he apples weigh them, and sUee them very thm. Place in a stone jar and surround with bo.hng water allow them to boil unt.l ten.ler ; when tend, r place u a preserving pan, add the sugar, grated lenron rn.d and tufce BoiFs owly half an hour fron, the tmre U begn.s lo simmer, remove the scu.n, put into jars and cover .n the usual manner. FOOD FOR THE SICK. Men worn out by disease and iui"0- >;"■-' I'^^J^ nuuit^us and concentrated food. The ordn.ary pre- rrat ens for the sick are, in gerreral, not only not ru "i^us, but instp,d and flatulent. A--- .^^^ are among the most eflicient supporters of he exhausted s teL, and every med.cal man should know how .Redirections for their preparation. 1 he ' ° - is his food. Solid articles are ol cour.e .vltah.lU acute diseases in their earlier stages. SSi 158 THE BREAUMAKKr's COOKING LKSSONS. I ii All animal soups should be made of lean meats ; and their nutritious properties, as well as their llavours, ma> be increased by the addition of some vegetable sub- stance, as rice or barley. If the stomach is very week, they may be diluted, or seasoned with pepper. MEAT PASTE. Take a piece of raw meat (perfectly free from fat) beef, mutton, or chicken, shred it as fine as possible, and rub it thrcnigh a sieve so as to form a smooth paste. Mix a piece the size of a pea up with a little cream and sugar. To be given frequently. In cases of extreme exhaustion from diarrliaia or other causes, it is very useful, especially for children. It may be given as a sandwich between thin pieces of breid, if preferred. I'()1;NI)ED MEAT. Take some chicken, partly but not thorou -[lily iioiUd, clear it perfectly from skin, shred it as fme as possible, beat it to a paste in a mortar, with a little of the liquor it was boiled in. Sinnner it gently for a few minutes with as much of the liquor as will bring it to the thick- ness of gruel. ESSENCE OF BEEF. Cut a pound of beef from the rump or sirloin, free from fat, into small pieces, put it into a stone jar with a cover, without any water. Fasten the cover down well with a double bladder. Stand the jar in a saucepan of hot water and simmer for four to six hours. When you take it out you will find about ateacupful of the strong- est beef-juice. Give at first ateaspoonfulat a time. It is palatable either hot or cold, and so light that it will remain on the stomach when even toast and water is rejected. If preferred as a jelly, a little isinglass may be put in the jar at first wilh the meat. Salt must be added afterwards. i"OOL> I'OK Tllli sr:K. ISD IIKEF TEA. The beef must bo very fresh. Take four r'^""''' °' the upi>cr side of the round, cut it into nmall l.i.ces. leave out every hit of fat, i-m H into a jav wal, . «.■ spoonful of salt and thr.o ,onts ol , old water. .. r osely down, place it a .i sa,.-epan of water an,f let It bo,l Kcnlly for five hov.. Th precaution of passing a oLeof stale bread ov . the surface, before servnig, . should he carefully observed, lest any fa, should reman,. Cut up into small pieces three pieces of lean veal, l-ul into at, enamelled saucepan, with three pmts of eo d "and one-half teaspoonful of salt. When „ bods, Tktvery carefully. Simn,er for three hours, .s.r un 'Tbasin, and, when cold, rcnove .very part.cle ol fat^ When required, pour half a pmt, wiule bodn.g, on o a teaspoonhd of arrowroot which has been nnxed wUh a dessertspoonful of the cold veal-tea. CHICKKN BROTH. Cut up a fowl and break the leg bones. Put it into a stenvpan w.th a quart of cold watc r. a teaspoonful ol sal and the san,e quantity ol while su ;ar. Bo,l gently, sn mnTrtg constantly, for four hours. -Hjen strau, n.to a tosm. When cold, take off the fat. \N hen requned for use, warm a 6upful. MUTTON BROTH. Take one pound of scrag of mutton, pn, it into a cenan with two pints of cold water and a httle salt ; LTtrsinrmer gently for two hours; strain through a ' and "hen cold, carefully remove every part.cle of fet It may be thickened with a little arrowroot or ground rice, as required. fl ih \0: IGO THE BRliADMAKERS COOKING LESSONS. liebig's broth. Chop half a pound of beef, mix it well with a tea- spoonful of table salt, four drops (to ten) of muriatic acid, and eighteen ounces of distilled water ; macerate for an hour, and strain through a fine hair-sieve. Dose, a teacupful. BREAD AND BUTTER BROTH. Spread a slice of well-baked bread with good fresh butter ; sprinkle it moderately with salt and black pep- per. Pour a pint of boiling water over it. FLOUR GRUEL. Tie up one pound of flour tightly in a cloth, place it in a saucepan of cold water, and boil it for four or five hours. When taken out, it will be a hard ball. Pare away the outer rind. When needed for use, scrape of! a sufficient quantity, and mix with boiling milk to the thickness of gruel. An excellent food in diarrhu3a. OATMEAL GKUEL. Boil a pint of water in asauc,(>pan ; when boiling, mix with it two tabU'spoonfuls of oatmeal, half a pint of milk, and a little salt. Let it then sinuner for half an hour; strain it through a hair-sieve, sweeten, and add a little nutmeg. A few raisnis may be added before boiling. TOAST WATER. Cut a slice of stnle bread half an inch thick, and toast it brow :, without scorching. Pour over it a pint of boiling water ; cover closely till it cools ; then pour off and strain it RICE WATER. • Take of rice two ounces ; water, two quarts. Boil it for an hour and a half, then add sugar and nutmeg to taste. Some prefc. salt. An excellent drink m diar- rhoea, dysentery, etc. FOOD FOR THE SICK. 161 LIEBIG's FOOD FOR INFANTS. Mix to-ether half an ounce of wheat flour, the same of malt flour, and seven and a quarter grants of Incpr- bonate of potash, and an ounce of water. Add five ounces of fresh milk, and put the whole tpon a gentle fire When it begins to thicken, take it from the t re stir it for five minutes, heat and stir again until it becomes quite fluid; finally boil it for a shor time Filter through a sieve to separate the bran it is then ready for use. It will keep for twenty-four hours. Its effect is slightly laxative. VEGETABLE SOUP. Pnt two potatoes, one onion, and a piece of bread into a quart of water ; boil down to a pint Then throw in a little chopped celery or parsley and salt. Cover, remove from the fire, and allow to cool. ARROWROOT. Mix a tablcspoonful or a tablcspoonful and a half witl, a little coUl water, fU it makes a paste. Bo.l a p.n ol water, stir in the arrowroot, and ho,l .t a few ni.nutes. Sweeten with white sugar. Brandy or wn,e may be added if neeessary ; and half or all nulk n,ay be nsed instead of water. A little lemon or orange peel added before boiling will improve the flavour. TAPIOCA. Cover two tablespoonfuls of tapioca with a teacup- ful or more of cold water, and soak for two or three ho.>rs, or over night. Put it then into a pn.t of hodmg water and bo,l until it is clear and of the desired con_ sistenee. Sugar, nutmeg, or w,ne, etc., may be added as required. ISINGLASS. Isinglass may be added to the invalid's tea night ano morning. ^ 162 THE BREADMAKKK'S COOKING LESSONS. SAGO JELLY. Mix well together four tablespoonfnls of sago, the juice' and rind of one lemon, and a quart of water Sweeten to taste, let it stand half an hour, and boil it, stirring constantly, until clear. Then add a wmeglass- ful of wine ; currant wine will do. WINE WHEY. Boil half a pint of milk, and, while boiling, add a wineglassful of Madeira or sherry wine. Separate the curd bystraiviing through muslin or asieve. Sweeten the whey to taste, and grate upon it a little nutmeg. MILK PUNCH. Into a tumblerful oi milk put one or two tablespoon- fuls of brandy, whiskey, or Jamaica rum. Sweeten, and grate nutmeg on top. FERRUGINOUS CHOCOLATE. Mix sixteen ounces of chocolate with half an ounce of carbonate of iron. Divide the mass into cakes of one ounce eacv One may be dissolved in half a pint oi hot milk, to be taken night and morning. CAUDLE. Beat up a raw egg with a wineglassful of sherry, and add to it half a pint of hot gruel. Flavour with lemon- peel, nutmeg, or sugar. calves' FEET. Take two calves' feet, two pints of water, one pint of new milk and a little lemon-peel or mace. Put the ingredients into a jar, cover it down, and keep it in the oven for four hours. When cold, remove the fat. Good the first thing in the morning, or at mght. FOOD FOR THE SICK. 163 SAVORY CUSTARD. A savory custard, much relished by sick people, is made in the foUowing manner : Take the y: :lks of two eggs and the white of one, and put in a small basm ; add one gill of beef-tea, and a quarter of a saltspoonful of salt ; whip up the eggs and the beef-tea ; take a small cup which will hold the mixture, and butter it ; take a niece of white letter-paper, and butter that, and tie it on the cup ; have a saucepan with hot water, and put it on the fire to boil ; when the water is boiling, put m the cup so that the water stands below the top of the cup ; let it simmer for a quarter of an hour ; serve hot. EGG AND V/.NE, OR BRANDY. Beat up a raw fresh egg, and stir with it two table- spoonfuls of wine, or one of brandy. Sweeten or not. according to taste. COOLING DRINKS. Take sugar, two or three lumps ; lemon, one. Rub well the sugar on the rind of the lemon, sc^ueeze out the juice, and add to it half a pint oi a pint ot cold or tad water, or, better still, one or two bottles of soda-wuter. IMPERIAL DRINK. Put half an ounce of cream of tartar, the juice of one lemon, and two tablespoonfuls of silted sugar into a jug, and pour over them one quart of boiling water. Cover till cold Excellent in cases of dropsy. For further information as regards the preparation of food, see articles on " Household." -wS 164 THE BREADMAKEK'S COOKING LESSONS. FAMILY PRESCRIPTIONS, ETC. \m- CATHARTICS OR PURGATIVES. Cathartics or Purgatives are medicines which loosen the bowels. The constant use of purgatives is injurious, and the purgative action is followed by a greater or less amount of costiveness. A Saline Purgative good in Acute Constipation, or in the Onset of Fneumonia, Pleurisy, etc. :— Be Epsom salts, three drachms ; fluid extract or senna, one fluid drachm ; syrup of ginger, half a fluid ounce, water enough to make two fluid ounces. Mix, and take the whole in the evening. Be Powdered rhubarb root, twenty-four grains ; aloes, ten grains; myrrh, twelve grains; oil of pepperment, two drops. Mix and divide into pills (No. 12). Dose : One as required. Habitual Constipation :— B: Resin of podophyllum, two grains; alcohol, one ounce. Dose: Teaspoonful in a glass of water at bedtime. Be Castor oil, half an ounce ; milk, half a cupful. Mix well together. The milk removes the unpleasant taste of the oil. Be A bottle of the citrate of magnesia. Dose: Half at night and the remainder in the morning, if the bowels have not acted. FAMILY PRESCRIPTIONS, ETC. 165 INJECTIONS OR ENEMAS. These arc liquid substances thrown into the lower bowel, and may be used ni place of purgatives by the mouth, or as astringents to check diarrlia.a, or to stop bleeding from the bowels. Nutrient injections are also given to nourish the patienl in exhausted conditions where food cannot be given by the mouth. R Castor oil, half an ounce ; molasses, half an ounce ; soapsuds, one pint. Mix well and inject. To check Purging of Consumptives, or Dysentery .— n Bismuth, subnitratc, twenty-four grains; laud- anmri, twenty drops ; mucilage of starch, one ounce. Mix and inject. To check Bleeding from the Dowels :— R Spirits of turpentine, thirty drops ; mucilage of starch, one ounce. Mix and inject. R Cold iced water injected also prevents bleeding, especially from piles. Cooling Mons. used to subdue [,^am,::.tion and relieve pain : — U Nitre, half an ounce; sal ammoniac, two dracams; vinegar three tablespoo.tuls ; camphor-water, one pint. ™ This solution is apphed by mu.s of sponges or cloths to the head and elsewhere. R Laudanum, one drachm; sp-ts of rosemary, one dr^hm- diluted lead-water, one ounce. Mix Apply by mel;s of cloths soaked in the solution. Good m irritable ulcers, chilblains, etc. COUNTER-IKRITANTS. Counter-irritants are applications to irritat-. one part of tl>e body to relieve disease in another. 166 THE BREADMAKER's COOKING LES :.aNS. I'.f W 'Hi li Croton oil, thirty drops ; olive oil, two table:>poon^ fMlc. Mix. When rubbed on, produces redness and eruption of the skin. A useful application to the chest in I he beginning of consumption. B; Tinrturc of iodine, alcohol, equal parts. To be appUed mh a ..mel's-hair brush, ui cases of per.is- tent pains in the ,c:nts and limbs. Blisters and cups have Ibe same /;Mect. Cupoiug IS performed as follows :-Take a tumbler or wineglass and a little piece of cotton or pa),>er, which is to be wet with the spirits of wine, set on fire, and thrown into the glass ; the rim of the glass should be then at once firmly pressed down over the sk:.:>., when the fire will be quickly extinguished, and the skin drawn up forcibly into the glass. By making small incisions before applying the glass, blood is drawn. Cups are useful in case of pneumonia and congestion of tlie brain. In the latter case, the back of the neck should be cupped ; and, in congestion of the kidneys, over the lower part of the back. Leeching, being somewhat less violent, is more applicable than cupping to parts which are very tender, as the side in acute pleurisy, the abdo- men in peritonitis, a much inflamed joint, etc. JIow to get Leeches to fix : — Clear the skin carefully of all perspirai and, il they do not re.-'ly take hold, moistr^" it th a little sweetened watc ar milk. After thr .xL-ication of leeches, they should be left alone untx Hey drop oil. Thr. part should be then dusted over with u x. POUI.TICKS. Bund Poultice .— „„m,.,liatelv put •" *"'"'' ''"''' c ,d out a basm, 'h«" '"""^^^.tf/eruu.bcd bread. i„g water, and throw n,tocoar-y_^ ^^^^ ^^^^^^ ,^^^ Cover the basm w h a at ^^ ^^^^^ ^__^^^^^^^ ^^^^^„ soaUed up as -"-'; J^e' «ill be left a hfiht pulp^ off the remauider, ancl t ^^^^^j j._^^„_ ^„,l 2;SUr^ rtJ^Llture of a ..,. bath.- linseed-Meal Poultice .— ^_^_^^^„ .(uff tuU Get some linseed P°;;^-;/:' U^, Pour m some of grit and sand. Sc^ld o ^^^^^^ . ^„^ ^ perfectly '-"'"^ t'^ 'J^" ,,„porated; add a UUle ,ound «..h a »";\ ^J "^o.e meal; st.r again, and, ,„„re water, ar^a ■;'"%„„,,„ency you wish .t to be. v.hen it is two-th.rd the cons ^^^ ^^^^ ^^^^^^^^ ^ beat ,t np wth the j'^d- ^ ^ ^^"^ j, on a piece of soft removed. Then take .touynd a ^^__^^^ ^^^ ^^ ^^.^^ riU^^rr'lHrirm— part. Pntap,eceot I I 172 THE BREADMAKIiR's COOKING LLISSONS. hog's lard in the centre of it, and, when it begins to meU, draw the edj^e of a knife lightly over, and grease the surface of the poultice.— AbernetJiy. Mustard Poultice : — Mix the mustard with cold water, and knead it to the consistence of putty. Spread it the eighth of an inch thick upon brown paper or linen, warm it before the fire, and apply it to the part affected, putting a thin piece of muslin between it and the skin. Dnm or Hop Poultice : — Fill a bag one-third full with bran, or hop flowers, moistened but not thoroughly wetted with boiling water. Shake the bag and hold it before the fire till it is thor- oughly hot, and then apply it to the aftected part. Bryony Poultice for Bruises, such as a Black Eye : — A poultice, made of black bryony-root (deprived of its bark, and finely scraped) and bread-crumbs or flour, should be enclosed in a mu,4in bag, and applied over the injured part. It will cause the ecchymosisor black- ness to disappear within twenty-four hours,— jTvTm/. TONICS. To improve the Digestion and give tone to the System : — gc Tincture of iron, five and a half drachms ; quinine sulphate, one drachm ; glycerine, one ounce ; water, enough to make four ounces. Mix. Dose : Teaspoon- ful in water three tmies a day. 5c Quinine sulphate, twelve grains ; reduced iron, one drachm ; extract of nux-vomica, three grains. Mix, and divide into twelve pills. Dose : One, three times a day. R Sulphate of iron, one drachm ; Epsom alts, eleven drachms ; dilute of sulphuric acid, five dracnms ; pep- FAMILY FRliSCRlPTlONS, ETC. 173 permint.water, enough to make four ounces. Dose : Teaspoonful, three times a day. ^tuir;'';:'//;'!:;:; of ...... a„. cou.™v,o Dos! De'ssertspoonful. three tunes a -lay belove .ncals. mSeestion or W.ak Sto.naC.-Mso .n cLronic conges- tion of the Uver. . . jy Peosin two drachms ; dilute nitro-munatic acid R Pepsm, nux-vomica, half an ounce; half an ounce ; tmcture oi enoudi to r ^..ot-irrn ncel two ouncus water, cudu^i syrup of ^'^^"^^^■P"^ ' . Teaspoonful three tm.es make six ounces. Mix. L>osl . i a day, after meals. "tc£^^^^~ twenty grains; tinctnre dig.aUs » <-ro^"" or'in grciui^>, m!^. Onrounee every honr h> water nn„l reheved. '"'k^'soiecTsyrnp of rhnbarb; tine.nre of cardamom ; ^^ rind cmnan.on-watet, each a llu.d ounce. 'm^' Dose • Vahlespooufui. May be repeated m an hour if not relieved. drachms; wme of <="'='""•"• j^ . peaspoon- enoufen to mal ; f^ fo,,y ounces ; sul- and scatter dry, or m.xw.thvvater. e„,,orE o. t.E-. .^^ ^ ^, Dissolve '-If %'^^^='';" 1, Xontmon .alt in a pa,l boiling water, and two ^l-^-'^ "^ ^ ^^„„,, a,c sedunent of water. Mix the two soluUons n ^^^ ^^^^^ ^_^_^^ ^^^ .„ ,0 settle. A cloth d,pP -1 " th^^^^. ^^ ^^ ^^___.,^ ,„, „ , an apartn^ent is ^^'^ '"' '%„\e thrown down s.nks. fetid atmosphere- It^^.^-^ ^^^^^_ _,^^^^^^, ,,„a>es in. drains, etc. , sr,"^ "r'°"! otTe ■ water, one gallon. Impure carbolic ac.d, °";XHvies,aboutsinks,etc. MixandsprinUleover hefloor ofp ^^^^ ^^^^,^^^ ^^ disinfectant. •I 176 THE IJREADMAKER's COOKING LESSONS. ■j; a- ^ ft ■» I Chloride of lime is often deleterious, in close dwell- ings, from the amount of chlorine gas evolved ; but it is excellent for drains, ditches, etc. By adding vinegar or diluted sulphuric acid with it, the amount of chlorine gas is increased. Common salt, three ounces ; black oxide of manga- nese and oil of vitriol, each one ounce ; water two ounces. Mix in a cup, and carry it through the apartments of (he sick ; but it should not be left in the room. HOW TO FUMIGATE ROOMS. Heat a common iron sliovel quite hot, and pour vine- gar slowly upon it. The windows and doors should be open at the time, as the fumes of vinegar are very irri- tating. SULPHUROUS ACID GAS. Another way to fumigate rooms is with sulphur fumes. Take two ounces of sulphur and place it in a kettle, close every window, kindle the sulphur, and imtnediately leave the room ; the door should be locked and no one allowed to enter it for eight hours, after which time the doors and windows may be thrown open. Chlorine gas, bromine, or nitrous-acid fumigation should only be used by persons acquainted with such gases, as they are very poisonous. Another very efficacious disinfectant (in washing furni- ture, books, clothing, etc., which have remained in the room of a person sufTering from infectious diseases) is made by mixing one part of rectified oil of turpentine, seven parts of benzine, with the addition of five drops of the oil of verbena to each ounce. This forms the peroxide of hydrogen, a powerful oxidizing agent, similar to ozone. Clothing may be disinfected by placing in a hot oven, or boiling it. DISINFF.CTASTS. IT To remove Ih. unpleasant odor fron, a room qu.ck , burn in U dried lavender or casoar, la ^a.K. window should be opened when a i. done. KoasUn„ coffee has the same effect. PRECAUTIONS IN V.SITING .Nl-KCTED ROOMS. Never enter an infected roon, on an '-l-'y ^^"'.^tb and rub the skin well when drymg. MATERIA MEDICA, Materia Medica is that departn.ent of n,c.lical science .J'-i:: ::ar:r^ced in a tabulated for,n °r r;:::rr:=:r tote their actton is as follows : . r-nisin"' its I. ^y^ fVir. 1-nimcuiar ti^siic, caubiUrt ""l^^^e. change U.c .norbid o. unhealthy actions or states of the systc.vu ^^^^^ ^^j^^^, Antispasmodics give rciiei lu i nervous irritation. ^^^^ ^^ ,^ Antinlikvast cs counteract, m uk uiu^i .; AntipniOt,i^ii^ . ^1 ^ reason us. -l all inflamuuitory processes, and arc lor ina wl!l^ l.ave a period, tendeuey, as n.danal fevers, .U . 178 THE BKIiADMAKER S COOKING LESSONS. Antiacids neutralize acids, whether in the stomach, intestines, or circulating in the blood, as occurs in rheu- matism, gout, etc. Antirheumatics have an influence over rheumatic troubles. Antiscorbutics are medicines which counteract blood deteriorations, caused by scurvy, etc. Antiscroiulitics are used in scrofulous diseases. Antidyspeptics improve the condition of the digestive organs, and relieve dyspepsia. Antiemetics prevent vomiting. Antiarthritics are medicines which subdue an influence in the blood which gives rise to diabetes, gravel, or diseases of the joints. Anticonvulsives correct certain convulsive disorders, dependent upon biood deterioration. Antipyretics atr^ medicines which reduce the temper- ature of the body daring fevers. Absorbents ab;s«y>rb poisonous or irritant substances. ibre used in diaf^iuf a, vomiting, etc. Antiseptics -ur-* substances which prevent putrefaction. Aroniaucs ar*-; medicines having a spicy smell, and are used for thttw pleasant odor ; also in conjunction with purgatives to prevent griping. Anodynes are medicines used for the relief of pain. Cathartics act on the bowels, producing a purgative effect. Drastic cathartics act rapidly and violently on the bowels, and occasion considerable pain. Hydrago- gue cathartics produce a watery discharge from the bowels. Canninatis <:h cause expulsion of wind or flatus from the stomacli or intestines. Caustics are Ubcd externally to remove abnormal growth.s. :uid have the power of burning or destroying animal tis^iio. MATERIA MEDICA. 179 Cholagcues stunuU.e .he acUon of the U.e. and increase the flow of bile. ^^ Demulcents soften or soo he - •'^'^^ ^.rspiration. °'^^''°'"'n::\retM„:;r cSanuLeased Diuretics act on the Kiunc)». i ""SelLlamr-are substances having a sedative action Seirnt;:riir::;«:wtd^iect^ f^"" "" !:"£ when taken internally, contract the „o"!r:;^"->ci;ecl .^ ^J^^ ,^^\i ploughed field from a "lac , ,\re,tii__which might, Lble^to do so ^vithout k^suig >our 1^^^^^^^^^^^ ^^ ^^^^^ ,n such a case be tanta"^o n ^o 1^^^ ^^^^^^^ ^^^ ^^^^, I need scarcely say tha ' ' '^^^^ \i^^-. -phat comes KtfiSt,S::wUl;^vS^Ulngagreatd.^ ^^Ob^^U^eserulesfora^aran^^^^ SV^gin UhmU aboul ^^nna^tic^-Z/o.. W^^- ANTIDOTES FOR POISONS. O -If a person l,as swallowed a .mner.l poiso,,, su.h as arsenic, what '«/l'%''"^' f;,', "„ ^^Ifa teaspoonfnl ol A.-A tcaspoouful o ^"'I'l "^; " "^^^-^ ^f,',, ,, lUtle, warm water. vr'niabU; poison, .g;-UEa^;ra^::!'-:^.:ro^i,cac,iw.. ' ^'"-" '-f •. -r^^^;;.;:^fw:n'n; ::::^';t^- !;-tJlortn^a!r;fl.>nc':..uc.>...-tcn,noc,. "°^LU laudannn, l,as been taken, wl.at is the best '"a -A'teaspoonfnl of oonnnon nu>stard ; and to keep ^^"irdrnnl'L been taken, wlra. is the best ant,- %'.LAnnno„ia, which will neutralize the ill effects of '' y'!!u iodine has been tak,.n in too larRe a ,p,an.ity, «'X:J!i;l;:i.l;iu;grl^'u.e best antidotes for an over- dose of iodine. H 182 THE BREADMAKI%k's COOKING LESSONS. ^'f.K '"■? U V Q. If a person feels faint from the fumes of prussic acid, what is the best antidote ? • A.— To smell the vapors of strong ammonia, which will soon restore consciousness. Q.— How are warts, etc., to be removed ? A. By rubbing them with common solid potash ? Q._\Vhat is the best antidote to verdigris? A. — Sugar, or white of egg. Q. What is the best antidote to corrosive sublimate ? A. White of egg, or milk ; which will conibme with them, and neutralize their poisonous qualities. Q. — If a person has eaten too much fruit, what is the best antidote ? A.— Lime, chalk, pearl-ash, magnesia, carbonate ol soda or soap-suds. (Ircat relief is often found by eating the hard part of cheese (cut close to the rind) thickly covered with common salt ; the reason is plain. BI-CARBONATE OF SODA. The value of soda to housc^keepcis, and some of the uses to which it may be put is thus set forth by a writer in Guixl Housekeeping \ A very slight quantity takes from tomatoes the unpleasantly sharp " twang." leaving only an appetizing suggestion of acid. In preparing stock for soups or gravies, one-half teaspoonful of soda to every quart of water will extract all the substance from remnants of meat, bones, Hver, etc., like magic. A little bit makes coffee very rich ; and if the water be hard, will soften it sufficiently to render the coffee the \ eritable " cup that cheers.'' Everything — the good temper and general well beingf of the family — depends upon tne cleanliness of the cot- fee pot, which in all orderly households is thoroughly washed and aired after using^ It should be k(>.pt sweet bv frequent " boilings out " with a generous pinch of soda in the water. Death lurks in tannin, and tannm abides in the coffee pot of a slatemly housekeeper. Dyspeptics find that this same " bicarb" carries "heal- ing in its wings" if regularly used. It creates appetite, tones up the stomach, and sweetens the system. Nausea MlSCUl-lA-^liO^S- 183 '^^lu.^ "f vc.u„no«s --\ -;y,,. Vor hives acts l,kea charm ^^^^^J^^tl^^ 0-"\V!.Lf ?™m vcJ >n W'>"^^ • ' ;,,tion will qniMy f""°"-, .^ w„th the buinin!,' atic '"."■'''°",i„,i to burns or scalds, bot'i soJa be imm'^'*'*"''^;", Pilule Ulhev purposes are wi and pain speedily ^»'«'f • .,„ ^f «hich it would sS'erved by Uus g-at .product " all o ^^^^^ ,^ . ^ be impossible to ^P>^'^'^''%,^',X is a fact beyond cav.l K„t the worlby housL.\vii^ ^^^^^^^^ doctor S:^^:;t'^:;ou:tt:t.|on-vt^^i^ St: ^iich'rStl devoutly .rate.l to the sitence of chemistry. „0W .O ...fOU. . S.K .U<0 .0 H....H ..^- sa d of domcsticatea Imdb n a ^^^^ ^o S[\iberty,insuncthkca^ un m ^^ thea sevcra them the sort ot tood ocb i restraint and cie ',;'Ses. But when ca^'-d or u cle .^^^^^^^^^^^ ^^ J^ ent on man for ^^'in^oU, n ea ^ improperly with cheerful son-. ^-^-,^,.;'\,,„tly with crtu I neglect, temperature of 65 degrees, ^^^ ensure healthy an 1 m 184 THK BKEADMAKER's COCKING LESSONS. A • .^ I -'Jig III Birds are often most cruelly neglected by their owners, sometimes being loft to the care of disinterested individ- uals, in which case they are irregularly fed and watered, and sonuitinies they have too much, but often too little. Water is frequently left in the cage until it not onl} becomes stagnant and too filthy to drink, but poisonous to the very atmosphere of the place, and positively in- jurious to human existence, and yet the poor bird has to drink it or go without, and the food that is given to such birds is very bad and extremely dirty. The cage in which such birds are kept is often found in the most gloomy part of the room, and might never have been cleaned out for years, and the perches would puzzle a Philadelphia lawy ■ tr» tell what they are made of on account of th.e dirt Ui! the poor bird is literally eat up with vermir-, whscr* bi( cd very rapidly under such favor- able circumstance;-, '^r is so worried by them in the night that it cannot get sleep, which is of more import- ance thai^, food, and gradually loses health and spirits, becomes weak and nervous, and stops singing from sheer exhaustion, and the owner of such a bird is heard ex- pressing surjnise that his bird has stopped singing ! That the bird should t;xist at all under such neglect and unfavorable surroundings is frequently a matter of great surprise to the writer. Thus the germs of discasfi are frequently sown and developed and medicine has to be resorted to. Disease is an effect, which like other effects cannot exist without a cause. Therefore, when a bird is sick, find out immcdialely, if possible, the cause, and have it removetl, and when the cause is removed, disease, the effect, will often gradually disappear without the aid of much medicine. Nature is the great }i<>aler in birds as well as in human beings ; all that we can do in cases of sickness is to assist nature to throw off disease and restore again to health and vigor. Some of the principal diseases to which birds are subject are as follows : — Colds, roup, constipatiovi, diarrhcea, inflammation, asth- ma, pij), obstruction of rumi) gland, surfeit, consumption, etc. We know, by many unmistakeable signs, when our pets are sick, but it is not always so easy, even for those who have made birds a life study, to distinguish one MISCULLANKOUS. 185 disease from another. How can U be '^^P^f ^ ^.^^ ,,^ tliose whose exiHTience amon;.' biiMs ^^. »'"^ ^^ > ^'^^^ ami so very Hm.ted ? I low olUn is one disease «"-l- .';;; :;;;; UeatJi for -nolher, and thus mjurv to Uie^iUU patient instead ol benefit is the sure u io avocl a th,s in such cases of sickness seek ,noper advice and the meantime remove the sick bird from all clratt fnto a re-ular temperature of 70 or 75 ^'^^'^^^^ .y'""''. irwell up every ni ;ht aurin^' tiie hours of .nactjv.ty and sleep when th. temperature of tiie room, like t u- lire m die sJove, is likely to become low, removing all ieed for Sauce must be placed upon proper .het and re^ub, attention. TO MEASURE CORN IN THE EAR IN HUIK. Multiply tiie len-th, brea.lth and luM^'l't t<;K-ll>er m feet Ttenths of feet, and multiply tins product by 4 sUike off the right hand figure, and the rc-sult will be shelled bushels. TO MEASURE GRAIN IN T.UI.K. MnUinlv thelen-th, breadth and luight together in feeTaiKM.^! divide by 56 and multiply by 45. and the result will be struck measure. TO MEASURE WOOD. MnUinlv the len>nh, breadth and height in feet together and divKia^ The quotient will be cords and the remainder will be feet. THE USE OF LEMONS. For all people, in sickness or in health, lemonade is a satV dri k. t corrects biliousness ; it is a specific atains wirms and skin complaints. The p.ppms cnt led may also be mixed with water and sugar and use a a dr nk. Lemoi.-jmcc is the best auti-scorbutic MICROCOPY RESOLUTION TEST CHART (ANSI and ISO TEST CHART No. 2) 1.0 I.I 1.25 1^ m !r iiiiiM ?r 114.0 1.4 II 2.5 2.2 2.0 1.8 1.6 A ^IPPLIED IM/1GE Inc ^^ 1653 East Main Street r-S Rochester, New York 14609 USA JSS (716) 482 - 0300 - Phone ^= (7161 288 - 5989 - Fox 186 THE breadmaker's cooking lessons. remedy known; it not only cures the disease but pre- ventslt. Sailors make a daily use of it for tins purpose rph;sician sn,,ests rubbing of the ^-ns da.ly .nt Ipmon-iuice to keep them m heallh. Ihe 1 ands ana naTs are also kept clean, white, soft and supple by daily se of lemon instead of soap. It also prevents chilblains I emon! used in intermittent fever, is mixed with strong. hoTbkck tea or cotfoe, without siigar. Neuralgia may b" cured by rubbing ihe part with lemon. It s yiu- able also to cure warts, and to destroy dandruff on 'he hea b'bv rubbing the roots of the hair with it. In fact i?s uses are manifold; and the more we apply it externally, the better we shall find ourselves. BRILLIANT STUCCO WHITEWASH. Manv have heard of the brilliant stucco whitewash nn the fud of the President's h.ouse at Waslnngton. T^e following is a recipe for it, as gleaned from the NaH^r}l» with son>e additional improve- ments learned by experiment : Nice slacked hme one-half bushel; slack t uila boiling water ; cover it during the process to keep in he steam. Strain the liquid through a fine sieve o trailer and add to it, sah one peck; previously well i5 Fifty cents 47.5-^o Sixty cents 57.0-4 Severty cents 66,5-8 Eighty cents 7C'."32 Ninetycents 85,527 One tiollar 95.041 Five dollars 475. 208 Nearly every person wastes enough in twenty ' thirty years, which, if saved and carefully invests voul.l make a family quite independent ; but the principle ol small savings has been lost sight of in the gereral desire to become wealthy. Save all you can by prudcnU econ- omy, but act justly by paying your debts, and liberally by helping those in need. 1 INDEX. BKEAPMAKFAIS' COOKING LESSONS. I>AGR. Bread Sauce ^"1^. " Steiimea ;*•' BrfadiuakerB' Cake ;", PAGE. '29 Almond Icing.......-;; yg Angels on Horseback "^ Annie's Cake ',-,2 Animal Food ^^ Apple Ci'eam j.7 " Jam c7 " rudding ^^,g '• Sauce rj]^ «' Snow ••••. ,.,. •' Tapioca Pudding Jf> " Toast Water J^J Arrowroot ■ t^,^^ w Artichokes 129 s-^^^y :::: m with cream with Asparagus ... 71 Baked Custard .^. .■■•• ,„ Baking Powder Biscuits ^^,, Barley Soup "•;•■,• ^■>\ Beans. Canadian Baked -» French ..,j " Klaney ,1, '< Windsor -^^.^ Beef....- , 7;j " /l-/tt »io(ie 1^, " Corned .^q " Dried 7Q •' Boast gQ " Sausages ,^g " SpiceU .7g " Steak oQ " Stewed .•■ ,,, " with Vegetables........-^-- ';♦ " -with Yorkshire i'udding '-^ " Tongue ; •■• 77 " steak in Bakmg Pan '' " Pie ^[ " Pudding ^Q2 " Gravy ^^1 Beet-roots 01 Biscuit, Brown ^^ of Fruit ^^ Powder Breakfast Cake '" Uv.r»ujn KillK'n ■■ ' Brown Sauce Buckwheat Cakes Butter Crackora... Buttermilk Cake.. Butter Sauce •21) :u ;i-2 147 i;(0 Caramel Cake " ' Carrots Stewed i^*! liil Boiled Cathartics Catsup, Tomato Walnut j!.', Caudle .!,". Cauliflower \-\ Pickled J^;J Celery |," Celery Soups \'" Chapin Cake ■ ;'" Clieap Sponge Cuke o'] Cherry Cordial \^.\ " Preserves ^''j Chicken, Fried ^' Boiled '•^;' Broth I'- •• Pie •'^ •' SaW l"!' Sauce for ''^ Soup ]^'l Chocolate - 7J •' Blanc Mimge '•" Cake •^l-'I'j Caramels ^* Creams 'J Icing f:;. Pudding ,V,;^, "' 'm Chow-Chow.... Brown........ •••■ .,„ Chowder ?" Brown. Boston ^^ ci.cle Cake '^^ Graham •■•••• j.^ | citron Preserved ^-''^ «' Pudding . 11. INDEX. PAOR. Cocoauut BiscnitB • ^\ '< Cake 30-.37 «• Pio ^7 " Pu Custarda f^;;^ PAGE. Fruit Pudding 62 Fritters °* Cucumbers iiaw i2f; Fried 1'' Pioklod 130 Damson Tart Delicioua Cake Delicate Cakes Dou«hnut8 Drop Ginger Cakea •-,■■, Dressing tor Turkey and Chicken Drinks Duck '• IloastI " Wild •• 69 3'2 33 38 41 41 140 140 140 140 East India Pickles 131 139 George Washington Cake German Dish Gil)lot Sou)) Ginger Cordial " Snaps " Nuts " Bread Wine Gooseberry Tart ••• Grahum Bread Rolls Wheatlets Grandmother's Cliicken Pot Pio Gnipa Sweet iicklo Gravies Gbavujh to Make Gre«a Pea Soup " Corn Koiwted Green Gooseberries " Fig Preserves Eggs „ Eei? Sauce »» '• Plant 1^:^ Eggs with Wine ^^ Election Cuke l» Essence of Beef -loo Family Prescriptions 1^4 Fermentation 1^ First Prize Bread ^o Fish and Game '* Flannel Cake f.f Flour Gruel I'i" Foam Sauce ^° French Pickle ^f^ Frosting and Icing ^^ Fruit Short Cake f' " Cake 45 44 W> 1(H) 142 40 40 40 143 (59 20 20 34 97 134 riH 10-2 109 123 150 156 Hard Gingerbread! 39 Hickory Nut C»ke 33 noueycomb Gingerbread 41 How to Corn Beef 7" " " Boil Beef S3 " " Dry Fish 90 Horseradish Sauce 100 " Vinegar 139 Hodge-Podge Soup 114 Ice Cream Icing 30 Isinglass ]\>} Imperial Drink iw Jelly Cake 32 Johnny Cake Jjo Jelly Rolls 47 J«lly Cake Roll 48 " " Sponge 48 Lessons IN Bread Making 10 " inCake Making 26 LadyFinqeri 50 Lemon Biscuits '•l Cake 43 " Pie 58 " Pudding 63 " Syrup 142 Lemonade 146 Lincoln Pie 5b Macaroons 46 Management of Yeast 12 Marble Cake 42 Marian's Cake 44 Marahmallow 10.> Martha's Cake 44 MaTonaiso Dressing 107 Milk Punch 1*'3 Mince Pies />f^ Mint Sauce lOt-* I ( INDEX. 111. I ( PAQK. iWinute Cake •• -'^ Mock Minco Pie 7.' Mola-ss Duiiipliug ''•* Molasses Cookioa ;'° " (rinsorbread >>J Mother'8 CookieB ^" bpougo Cake 4'> Muflins '"Ti Mulberry If" Mullagatawny J'" Mustard, To Make l'" Mutton and Lamb **o Brotb 1^^ ■' Cbops "'• " Pot Pie *'5 New Year's Cake *'^ OrancG Pie ^^ Our Plan .^ OyBter, Tried ^,^ Sausage 'l^ Ptew ,f;; " Soup \\* Ox Tail Soup "" 3,9.52 Pancakes , Pan-Kneiidinf; f* Parker House Kolla ^ ;'!".' 59 l'J,9 ■ V',G ... i:i6 PHrhni))S Peacli Pie Pickle LesKonB ... Pickled Apples .. " Cborrios Cucumbers 1^"| Peachea YJ^ Plums !•'" Pie Crust. ^^ ^^ rA pYant'Pi'e •^'J Pies and Puddings S4 Pino Apples ^*'' Plain Apple Pie «' " BlBCUitH •;';; " Prcad !•' " Fruitcake f Plum Cake 4° Pork Pot Pie 84 PotutoeR ^f. Pound Cake V[ Pouiidodmeat P|^ Preface ''v, PrestTVod Citron i'>' Corn |49 Melons 1S| Pumpkins 1'^** Puddings. m Economical.. 61 Plum Gl Pudding, Cold. b« Good 102 " fiance °^ Pumpkin Pie "^ " Soup 11'5 Quail on Toast f' Quince Presorves 156 PAOR. Raised Cake 37 Doui^linuts fj' Raisin Cake •■^ Raspberry Vinegar }.'« lied Cabbage ';!|; Kico lUscuit •>- " Flour Soup ''f; •' Muffins ^v •' Pie ^'■' " Pudding ^J. Rich Plum Cake ■.•._• f} Roast Poef "•'*'!;' Heart °" " Mutton ^1 " Spare Kibs ^j Roasting .Coffee "} Rolls -'^ Salsify or Oyster Plant 123 SaltiugPork ..^.^....^ »^ Sauce for Boiled !• ish »" " " Roost Turkey »" Sauces and Salads -JP School Cake , *- Scotoli Mutton Broth H^ Sbro^fsbnryCttke »" Soda in Soups ^i:^ SxdcodBoef '" " Veal " Splendid Ginger Boer 143 Spongecake..... -j^ Sponge Jelly Cako *^ Squash Pie ^ ^ Steamed Brown Broad w Stowed Beef .^ Stewed Cauliflower i^i " Onions j-ff Strawborries \f> Strawberry Preserves l&< " Sliortcakc <»•' Stuffing for Fish -[^ Succatiisb }-» Summer Drink '^* Sweet Pickles '-^^ " Rubk ^* Table of Contents I Tapioca Pudding «•> Cream ^] Tapioca Soup .^.... 1''- Tea and Coffee Pots HO Tinie-Tnble for Roasting "J Tomato Salad 10[' " Soup <« TomatoeB, Raw J-i-' Stewed 1-5 Baked l'-^' " Fried l'-'5 " Pickled 1-2 «' Catsup 137 Tumbler Cake '^'^ Veal Soup 1^1 " Cutlets ™ " Cbop f " Prepared °' ir •4 IV. INDEX. Vogotable Marrow Soup 114 Vegetables 1'** OiiKeU'cting Ha Water Cresses JO^ Watermelon Pickles loz FAOB. Welsh Karebit 1^7 Wbite Flour Gravy. l^-^ White Soda BiKCUits ^^ •' Bridecake »" Wine Sauce (hot) ^ WiueWhey ^°-* MEDICAL AND GENERAL DEPARTMENT. PAG 11. AtQOunts of Money 188 Antidotes for roisons ••;. j^l Appetite, To Improve lu9-i/.J Bicarbonate of Soda 182 Bran and Hop Poultice l'^ Bread Poultice • ]l]. Brilliant Stucco Whitewash l^h Bryony Poultice l^"-^ Carpets, To Cleanse 187 Cathartics and Purpatives 1''^* Chapped Hands and Face 171 Comparative Values of loods ... H Cooling Lotions \^'> Counter Irritnnts i^o Corn, To Measure io& Dandruff, To Remove 174 Dipostion, To Improve 1'^ Disinfectants l'» EnemBs or Emetics Injections 16^ 167 Eye Washes ^^"^ Fomentations 167 168 Gargles Grain, To Measure !»» Hair Wash 1^ How to Breathe -lo" Indigestion . 173 PAGR. Lemons, Use of 185 Liniments i'" Liuseed Meal Poultice I'l Lotions 1™ Materia Medica 177-9 Mediciil Teas, etc jbH Mouth, Washes for l?* Mustard Poultice ^'^ Nerves, To Quiet, after Drink- ing 174 Neuralgia 1^3 Offensive Sores and Feet 171 Ointments 1'^ Paint, To Clean 187 Piles 171 Poultices ^'^ Besultsof Saving 188 Bheumutism l'^ Sick Birds, To Cure 183 SkinDiseas 8 i^» Sleep, To Produce 17* Sluggish Sores j'" Sprains and Bruises i'" To Fumigate Booms 176 Tonics for Appetite !»» Vinegar, To Make 186 Visiting Infected Rooms 177 Worms 170 107 103 33 50 C8 162 AGE. . 1S5 . 170 . 171 . 170 177-0 . 168 . 174 . 172 174 173 171 171 187 171 171 188 173 183 168 174 170 170 176 169 186 177 170 w