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Lorsque le document est trop grand pour dtre reproduit en un seul clichd, il est film6 d partir de I'angle sup6rieur gauche, de gauche d droite, et de haut en bas, en prenant le nombre d'images ndcessaire. Les diagrammes suivants illustrent la m^thode. errata i to B pelure, on A 1 2 3 32X 1 2 3 4 5 6 '■'^-iif^hf^^mi^m ' ■a* c^ /c y J 4fyAJ \mtm m »i m jnct lai f'he het (,Tnt :laii mal jstra ^e si (itioj ivisi ry'^ H m m Mi V '^ -Mr 'imv! 1 Mi 1 \ I 1 C^^tyf -C-^' f -->'■". TRIED, TESTED, PROVED. THE Home Cook Book. COMPILED FROM RECIPES CONTRIBUTED BY LADIES OP lORONXO AN5> OTHER CITIES .-VND TOWNS: PUBLISHED FOR 1MB BENEFir QV THK HOSPITAL FOa SJkCl^ CHtLDRBM. ST. JOHN, N.B. R. A. H. MORROW, PUBLISHER MDCCCLXXVril. '^Mi 'mr^^^m^^m '^'^mm mm T ■■ ) f Entered according to Act of the Parliament of OanadM, in the year one thousand eight hundred and Beventy-seven, by Brlfouc BuoTHERs, in the Office of the Minister of Agriculture. t pRUlTKi) AND BOUMO BT HuHilK, EosR ft Co., TOROKTO. V-, A LETTEE TO THE PUBLISHERS. ** • ■»■♦ f yci fir oux> \ My Dear Sirs, I have read your Cook-Book, and now I know how it is done. The mystery is solved. The ques- tion which puzzled King George the Third is no longer an enigma. I know now how the apples get into the dumplings, how to baste a chicken, make a pork-pie, and fry dough- nuts. I have read your book carefully, and can say it is full of good things. I can only compare it to old Dr. Kitchiner's recipe-book, Dr. Sir Theodore Mayerne's Archiraagirus Anglo-Gallicus, which you may remem- ber on account of the title. A badly-cooked dinner, the records of crime will shew, has caused nearly half the suicides of the nation, and matrimonial infelicities may be traced to the same direct cause. We have no Schools of Cookery, as you know, in our Dominion, where our young ladies may learn that art which the ancients deemed second only to medicine. The Home Cook-Book is intended, as far as I can learn from a perusal of its contents, to supply the place of the Academy. A man is not necessarily a gourmand or an alderman because he enjoys a good dinner. Many persons are blessed with a taste for gastronomies, and can descant as fluently and as pleasantly on this science as others can of the theories of Huxley or the "Social Studies" of Herbert Spencer. Poets have sung of the stomach and of good eating. Novelists have lingered lovingly over the matutinal meal, and even the historian has not neglected to chronicle events inti- mately associated with generous living. 'The subject of cookery is of national importance. The Scotsman dis- cusses his haggis, the Englishman his chop, the French- man his pat^, and the American would be uncomfortable all day Sunday, if his plate of beans and brown bread were forgotten. In Canada proper, we have no national «^iniPii«HP » >'^:^ I vi A LETTER TO THE PUBLISHERS. dish yet, but in Quebec, in the old French parishes, our friends enjoy a mysterious black pudding, which savoury compound is fearfully and wonderfully made. I say it is mysterious to me, because the Home Cook Book does not tell me how it is made. I sometimes wonder if it really is made at all. I think it must grow somewhere in Vau- dreuil or Longueuil or St. Hyacinthe. That pudding and French Canadian cheese are triumphs of the culinary art. How lonely the world would be without them — and Scotch haggis ! Do you know I sometimes feel glad that St. Andrew's day only comes once a year — a little haggis goes a long way ! The volume you have sent me is not only, in my opinion, an admirable receipt-book, but it is a perfect com- panion of the housewife. The hints, suggestions, and advice which occupy the preliminary pages are extremely valuable, and young house-keepers would do well to read them even several times. Your compilers appear to have omitted nothing likely to prove beneficial in the manage- ment of the dining-room, the kitchen, and the general household. Too much attention cannot be paid to domes- tic affairs, and habits of rigid economy should be studied. The advice which the authors of this book advance will secure that end if acted upon. I have read your book with much pleasure, and though I know in a little while I shall forget all about the way in which mince pies should be aiade, or oysters roasted, or pop-corn popped, yet it is a satisfaction to me to know that I once knew how these delicious things were prepared. Finally, I would ask every housekeeper who wishes to add cookery to the other accomplishments which she may possess, to secure a copy of this book. Begin at page 51 and go right through the volume. It is true you may have soup for a month, and pudding for a quarter, and custards, perhaps, all through the year, but what of that, none of them are very bad to take. Yours, gastronomically, Geo. Stewart, Jr. S" i,MdiliM» INDEX. Ill may ', and that, i ,A LETTKR TO THE PUBLISHERS HOUSEKEEPING— Exact Scionco, Wntchfulneas, PromptneBB, Home Feeling, Comfort, Clothing, Food, Servants TABLE TALK— Reflncment, Ue^ularity, Sei ting of Table, Serving, Lunch, Dinner, CrocJtory, Diiiiu;; llooiii DINNER ETIQUETTE— Invitations, When to Arrive, Introductions, Furniture. Getting to Table, Table, Order of Wines, Individual Etiquette SOCIAL OBSERVANCES-Cards and Calling, Afternoon Tea Service, Accept or Decline, Entering Room and afterward, Escorting, oto. THE LITTLE HOUSEKEEPERS— Sprained Ankle, Preparation, Din- ing Room, Washing Dishes, Chamber Work '. OUR SUSAN'S OPINIONS OF A KITCHEN UTENSILS— Wooden Ware, Tin Ware, Iron Ware, Stone Ware, Brushes. SOUPS PAOE8. 6 19—33 24— ao 81—86 87—42 4»-47 48-49 50-C2 FISH 68-68 SHELL FISH— Oysters, Lobsters, Crabs, Clams, etc 69—74 POULTRY AND GAME 76-86 MEATS 87—108 SALADS, SAUCES, AND PICKLES 109-128 SWEET PICKLES 124—125 SOUR PICKLES 12ft-139 BREAKFAST AND SUPPER— Toast, Codfish, Hash, Breakfast Cakes, Eggs, Buns, etc 140—164 VEGETABLES 156—166 PUDDINGS . 166—201 PUDDING SAUCES 202—205 PIES 206—217 CUSTARDS, CREAMS. ETC 218-231 ICES 232—237 FRUITS 238—258 CANDY 259—264 BREAD AND YEAST 265—294 WEIGHTS AND MEASURES 294 CAKES 295—841 DRINKS 34?— 352 MISCELLANEOUS 358—869 SICK ROOM, AND MEDICINAL RECEIPTS 370—880 BILLS OF FARE 381—384 i 4 •M *v \ V -'.f \ \ I i X i '^^ ■ T f Home Cook Book i HOUSEKEEPING. H Word of grace to women ; word that makes her the earthly providence of her family, that wins gratitude and attachment from those at home, and a good report of those that are without. Success in housekeeping adds credit to the woman of intellect, and lustre to a woman's accomplishments. It is a knowledge which it is as dis- creditable for any woman to be without as for a man not to know how to make a living, or how to defend himself when attacked. He may be ever so good an artist, ever 80 polished a gentleman ; if deficient in these points of self-preservation you set him down for a weakling, and his real weight in society goes for very little. So, no matter how talented a woman may be, or how useful in the church or society, if she is an indifferent house- keeper it is fatal to her influence, a foil to her brilliancy and a blemish in her garments. / y^. ^o. ^'w^ \ 10 THB HOME OOOK DOOK. f // Housckocpinp; ought not to be taught in classofl and hy professors ; though when early training is lacking tlioy may bo of use. It is one of those things to bo imbibed without effort in girlhood, instead of being taken up at marriage and experimcntud on with varying certainty for the rest of one's natural life. There is no earthly reason why girls, from eight to eighteen, should not learn and practice the whole round of housekeeping, from the first beating of eggs to laying carpets and presiding at a din- ner party, at the same time that they go on with music, languages, and philosophy. The lessons would be all the better learned if, instead of sitting down at once out of school hours, the girl was taught to take pride in keeping her room nice, or in helping about such work as canning fruit for the season, hanging clean curtains, or dusting every day. The wealthiest women of the oldest families in society are not above seeing to these things themselves, and they know how it should be done. They were bred to it as part of a lady's duty. But if a woman finds her- self ignorant or half taught how to keep house, there is nothing so difficult to learn that she may not be proficient in a year or two at most. An intelligent woman will suc- ceed in most duties at first trying. Housekeeping is an exact science, and works like the multiplication table if one only has learned it. But if one is shaky in figures how is he ever to keep accounts ? There is no chance about housekeeping. If Mrs. Smith's sitting room is always neat and fresh, it is because she sweeps it with tea leaves, and sponges the carpet with ox gall, and dusts it with a damp cloth, and keeps a door mat on the porch, and sends the boys back every time to use till they get the W| ^\ HOUSEKEEPING. V r they ibibed up at ity for L-eason •n and 10 first a din- music, all the 5 out of ieeping janning dusting [amilies selves, ire bred ds her- here is 'oficicnt ill suc- g is an [table if figures chance [oom is ith tea Lusts it porch, 1 get the habit of keeping clean. While you hang a ncwspapej bcforo tht! what-not and throw one over the work tabic. Bwt'i'p with a soft broom, butting the broad side of it at every stroko against the moulding ; i/istead of carrying all the dust clean from the crevice next the wall by one lengthwise sweep with the cOi'ner of tho broom, you blow tho dust oir some places and give a hasty rub at others ; pass thu stove with a touch from the hearth brush instead of blacking it, and let the boys truck in mud and dust enough to deface a new carpet its first season, while you take it out in scolding — wliiidi was never known to brighten rooms yet. So, wlien your feather cake fails, though you made it precisely by the rule wliich tlie other day came out like bleached sponge, there is a very good reason for it, you did not stir it as much as the first time, or you beat it a little too long and lost the best effervescence of your soda, or your baking powder had been left open a few minutes at a time on baking days and lost strength. By practicing the same recipe carefully all these and other points fix themselves in your mind, so that success is certain. Those clever cooks, whose success is so much a matter of instinct, observe all these points unconsciously each time, and lay it to hick! There's no such word in housekeeping. This labour does not only mean keeping things clean, and having plenty to eat. It goes from the outside of the house to the inside of the travelling-bags of those who leave it. The mistress must observe the outsitlo of her house regularly; on Saturday is the most convenient time to see if window-blinds nued washing, if the catches are in r^ pair, if the shades inside kan.C!; straight, and the fl i'i I 7 ,% 12 THE HOME OOOE BOOK. curtains drape well, if the walks, steps, and piazzas are neat, and the door knobs and paint in order, making a note of every want, and having it attended to at once. Dexterity with tools is very convenient to any one, and I have known accomplished women who would set a pane of glass, put on a door knob, and hang a gate in the best style. One of the valued contributors to the Nuw York press IS a woman who reads Horace in Latin, and Bastiat's political economy, makes point-lace and em- broiders beautifully, who at the gold mines with her husband built the chimney to her house, and finished most of the interior with her own hands. A little care, weekly, keeps a place in that bright order that so attracts and welcomes one at sight. It looks as if whole people lived in it, with live sensibilities aad intelligence. In- doors the same spirit is reflected. The bell-pull never is left for weeks after it gets loose, the gas burners are never suffered to leak, or grow dim ; the kerosene lamps are large enough to give good light, and of the best pattern for safety, and for the eye. The stoves are the open "Fireside" kind, the modern version of the old Franklin stoves — giving the ventilation and delight of an open fire, burning either coal or wood, with bars and fender like a grate; yet, capable of being shut up as tightly as any base-burning heater by two tight fitting covers that may be removed and put away at pleasure. The health, the comfort, the luxury of such an addition makes up for many a deficiency beside. The carpet was well-chosen at first in small figure and warm colours of good quality, whether Brussels or three-ply, and it looks well as long as it lasts, and kept clean by shaking twice a year, } 7). A ( "fi i i rf iai iinw HOUSEKEEPING. 18 zzas are taking a • at once, le, and I t a pane the best uw York .tin, and and em- with her finished ttle care, ) attracts [e people ace. In- [ never is ire never bmps are i pattern the open Franklin )pen fire, er like a y as any that may alth, the es up for 1-chosen I quality, I as long a year, laid straight and stretched smooth over a soft lining, which saves the carpet and saves nois« ; darned at the first break with wool, matching the pattern, it will not be shabby in ten years. It is pleasant to have things last with the family, and grow to seem a part of it. The true sentiment of the sharp, genteel woman, was expressed by the housekeeper who "liked to have her carpets wear out so she could have new ones." She let lodgings to have company, and money to dress by, against her husband's wish, and her only dread was that of "settling down and having a lot of children with no theatres, no opera, nobody to see." The home feeling, the attachment that grows for the pleasant enduring objects of daily use is one of the rare plarts of sentiment that the housekeeper does well to cherish. There should be care at first to have things agreeable and handsome as possible, that they need not be a daily eyesore, and there need be no reason for wish- ing them to wear out. Manufactures constantly add service to trade by placing better patterns in reach of moderate purses. Thus, the mottled carpets in oak and brown, ash and crimson, maroon and elm-leaf yellow, with borders to match, so admired in velvet and Brus- sels, are found in fine three-plys and ingrain, and in the newer Venetians of hemp and wool, like the old-fashion- ed stair carpet that lasts so long. A word for these new Venetians, which is on account of their artistic quality, likely to be overlooked, because they are so cheap. All the best colours and patterns of Brussels, in two shades, in mottled, moss - or leaf designs, are afforded in this carpet, which is durable as the conscience of a house- bMAd.' if J 14 1 THE HOME COOK BOOK. keeper could exact. Two rules are enoupjh for the looks of a carpet ; choose small figures and avoid contrasts of colour. Small figures, however, have different mean- ings to different people. As a rule, a small figure is not more than three inches at most, any way across. Very, very few rooms there are, but look better with "carpets of small design. Then the oil-cloth under the stove must match, if possible, and be bound with leather strips to keep the edge from gutting unsightly. The wood])ox or basket is covered with wool work on canvas, or api'lique of bright cloth on Turkish toweling, making a handsome bit of furniture. A scrap basket, with ap- plique border, and a bright lining, goes far toward keep- ing a room tidy. The mistress will try to have her rooms in keeping with the style by a few pieces of furni- ture in the fashion of the day, a Turkish chair embroid- ered in wools, a straight-backed one in unbleached toweling and applique of crimson, blue, ■ lack and gold, a stand covered with velvet, or a home-made easel with the single good picture the house affords on it, a jar- diniere of titles or wickerwork in the window, or a bamboo lounge, things not expensive in themselves, yet lending a graceful air to quiet surroundings. As for chairs, sofas and lambrequins, artists have been insist- ing on chintz for the last ten years, and women have as steadily bought woollen reps, which the doctors tell us harbours dust, absorbs vitiated matter from the air, and is absolutely dangerous in disease from the contagion it holds. But women of the best taste, who like to have their rooms pretty, will choose chintz, when they can- not afford silk and satin, and oiten when they can, lor its intrinsic beauty. IF !' '^ 1 HOUSEKEEPING. 'iflr^ 16 lis of n- lot It is of more account to have broad seats and deep cushions to chairs and sofas, than to have them covered with rich material. See that there are plenty of low seats in your sitting-room, for much of the furniture seen is of very little use for rest and ease, points essential to the health and comfort of women and children. If a woman will only start with the intention of making her house comfortable, she will gain all the admiration she wants. There are many elegant rooms in private houses, where there are only one or two that come up to the idea of comfort. Now that is a very important word one that cannot be infringed on without losing health. The mistress of a house must see that it is ventilated from top to bottom, by having every window and the skylight, if there is one, open at least once a day — if possible when the sun is shining. She is responsible for the health of the household, and must allow no scent of decay, whether from vegetables or meat, barrels or refuse in the cellar, no slops anywhere about the prem- ises, no mouldering food in closets, no confined bed- rooms or closets with old clothes or soiled linen to taint the air, no dead, musty smell in any room, however seldom used, no sickly smell escaping from rooms where there is illness. She must see that fires are started as early in the fall and kept as late in the spring as the weakest, chilliest of her family desires, for these slow chilly days take more life, and play more mischief with nerves and blood than she could bear to think of, could she see their effects. She must look after the clothing from a hygienic view, to see that her children and fam- ily are warm enough and cool enough, so warding ofl y ij t r-' \ k 16 THE HOME COOK BOOK. ik 'I 'i many an attack of cram^ s, coughs and neuralgia. The food must bo of the best quality, and sho mui=t knoiv that it is. It pays to give an extra shilling on the half barrel for selected potatoes and apples, as they go farther and make more muscle than poor ones, and don't poison anybody. Sharp scrutiny of eggs, meat, butter, and milk, is a benefit to others as well as her own family, by raising the standard of provisions, besides more direct gain. More disease comes into the world in the shape of tainted butter and milk, than any one dreams of but the doctors. If she gets the hygienic craze about food, don't let her carry it to the verge of confounding things " healthful " with things uneatable, for badly cooked eatmeal and graham ''gems" are as distressing to deli- cate organisms as the richest mince pie and old cheese together. That slight sour tinge, which nobody noticed, in the home-made bread, that solid pudding, which yet was not quite rejected at dessert, are responsible for the bad breath of the children and the beginning of a sick headache in their elders. Never be satisfied with any but the nicest cooking, with variety enough to make your table a delight as well as a necessity. And don't let anybody lay it to you that you are pampering your family, and devoting yom-self to a low sphere of action. You are doing no such thing, but are giving them strong, active bodies, steady nerves and tempers, and clear brains to meet their work with. By just so much as you neglect your part of the work, they will fail in theirs. You are the engineer to feed the fires, and keep the wheels oiled, and the whole family system depends on you. Don't dare to call such work low. v^- 1 I HOUSEKEEPINa. 17 There is a great work to be done in American kitchens. You may and ought to delegate as much to hired helpers as J ou can, hut you must see that all is done as it should be. And one receipt for training service is given, that is the whole secret in a nut-shell. If child or servant leaves anything undone, or ill-done, don't scold, but insist on having it done immediately as it ought to be. Put the badly ironed shirts in the basket to be done over, have the house-giiiiwho left the china badly washed, take it out of the closet and do it right, time after time, and let her get tired of doing her work over before you get tired of telling her. It is no harder to do work nicely than to half do it, indeed the careless way is the hardest. Finally, let your housekeeping be as liberal as you can. Whether well-to-do, or in narrow circumstances, you will hold that waste is a sin, against yourself and the world. By keeping strict account of every cent received and paid out, you can gauge your means, laying by what is proper, but within that limit be good to yourself and yours. Make the most of your money. It was no less a divine than the orthodox Doctor John Hall, who said that, of the two faults, he had far rather see people extravagant than penurious. Stint nowhere in cleanliness, light, and warmth, and let what you have be the best and prettiest for the cost. By these things men live, in body at least, and the soul is very dependent on its surroundings, or at any rate greatly assisted by favourable ones. It is an every-day wonder to see how little rich people get for their money ; the common-place houses, with so little that is light or striking or original in them, the dull service, the narrow round of enjoyments. In some sense housekeep- 18 THE HOME COOK BOOK. ing is making the most of life, bringing taste and variety into it, compassing difficult ends with invention. Those who disdain it lower themselves. Never think that any- thing is too good for you or yours that you can obtain. Everywhere there are people living in small common ways, because they are absolutely afraid of the expense or the notice which a pleasanter life would bring. Half the niceties of life involve only care to secure them, without a dollar of expense. Good manners cost nothing, good taste is saving, and good housekeeping actually makes money. Though this book is an aid to the ambitious housekeeper in one direction only, that is on the way to all the rest. People grow refined first in their eating. How is it that the most brilliant and cleverest nation in the world has also the best cooking ? Put those things together, and do your best according to their result. t Jtu !/■ V I it ^Ml. rm^ •irm* ^f»»< v^t iriety riiose ;any- 3tain. ways, )r tbe .f the tliout good lakes itions ay to btinpj. on in tiings *u <^ Table talk. In all attempts at refinement, one cardinal point should be kept in view — that manners were made for men, not men for manners. Nice customs courtsey to great kings, and the greatest of these is convenience. Most rules will be found to serve convenience, and there is no good breediiig where etiquette is not observed for this end, the order and comfort of all concerned, not for the sake of definining one's social position. When any one begins to study manners as a set of arbitrary rules, followed because every other desirable acquaintance does the same, politeness breeds a sort of pharisaism that the best bred persons look down on as supremely vulgar. If any mistress of a house looks here for rules that will aid her to affect a trifle more of style than her neighbours she will only be disappointed. If any woman wishes hints how to reduce her household to regularity and make her children neat and gentle in habits, it may be that she will not Ihid this chapter in vain. Martinet regularity as to hours and minutes is no longer held the saving virtue in a household. The rule in many families keeps all the rest waiting for a meal if one is tardy. Modern custom Ijoth ior the family and J ■»V»rf*-.W-'- 4i;a^:>- 20 THE HOME COOK BOOK. (f \ • /'!' f*.; for dinner parties takes the sensible course .f sitting down to table when the hour comes, and the principal part of those expected. No guest should feel affronted, if he is late, and finds the party at dinner, provided the indispensible care has been shown to keep his portion warm over dishes of hot water, by which they neither grow cold or are dried up in the oven. Order the table daily with the same care as for a dinner party. This is the only way to insure success for hostess and ser- vants when one does come off, and gives mistress and waiter the luxury of getting used to nice style, so that it is just as easy as common ways, and no sudden vis- itor can put them out. Home tables do not always compare to advantage with those at the restaurant or club, and the housemother should see that a man finds as carefuj service at home as he does anywhere else. Unlimited laundry work should be one of the indul- gence's of one's own house, and it should be of the ut- most nicety. Why should it be too much to provide clean napkins and table-cloth daily at home as well as at a hotel ? They would cost half an hour's extra work a day, and this is not too much for the refinement it gives. We should then expect to see the table spread with a snowy cloth, less starched than many house- keepers think necessary, finish and pliancy given by plenty of wax in the starch, which will keep it clean the longer. It should fall below the table half a yard all round, and be pinned up at the corners to keep it from the floor if necessary. For ceremonious occasions a common white cloth is laid under the table-cloth to protect a handsome table, keep the upper cloth from t^* v* TABLE TALK. 21 rv4 i wearing, and because dishes make less noise when set down on it. For breakfast the coffee is set before the mifltress, the cui^s and spoons ranged in their saucers in front of it, in two rows if there are many of them ; the meat and plates, which should be warm, before the master ; salt, butter and castor at the corner to ohe right of both, head and foot, if the table is a large one, when two sets of these things will be convenient. Otherwise put them in the centre with the dishes in regular order around them, and relishes at the corners. To meet this order, it is a trille to have dishes in pairs of the same size, and use them always together for different things. Fruit, whether berries, baked apples, or pears, is served first at bi'eakfast, then oatmeal or wheaten grits, now found on every good table in cities at least, then meats and vegetables, with toast, hot cakes and coffee following. Hot rolls come wrapped in a napkin to keep them warm, griddle-cakes between two hot plates, and all meats covered. Baked potatoes are scrubbed with a manilla brush, the ends cut oft', rinsed twice, and 'ten without paring, as the best flavour goes with the laIu. This is the custom with the best society in this country and abroad. Eggs are washed with a cloth in cold water before boiling, and eaten in egg cups from the shell, chipping the small end off, or broken into larger glasses, or held in the napkin and eaten from the shell with entire good form, in either method. Where individual salt-cellars are used they should be emptied after each meal, and the salt thrown away, that one person may not nse it after another, and thuy should be very small, ^,t«imm6m:.^ ln' f\ 22 TITE TIOMK COOK ROOK. . / -I , «. A that there ho losa waHt('(l. IJiittt r hIiouIcI ))(' piltd round a lump of ico in littU^ pats. To ])o very uice, as many have learned to like it from living ala-oad, it Khould bo churned daily from perfectly sweet cream, worked with- out being touched by the hands or with water, and with- out a particle of salt. Thus it has the delicate tlavour of cream at its best. Honey is especially a breakfast delicacy, and so is maple syrup, which should be served in small saucers to be eaten with hut biscuit. A basket of crisp cakes, toasted rusk and crackers, will accom- pany coffee. For lunch the coloured table cloths may be used if ever, though their use is gradually dropped because the colours do not wash well. White cloths with striped border in colours, or line gray or unbleached damask, with napkins to match, assist the easy half-dress style of tliis repast. Cups of broth and thick chocolate, with light meats, hashes, croquettes, and stews. Salad and fruit are the staple variety, and rather more attractive than the cold meat, tea and cracker fare too often set apart for this hurried meal. Nowhere is negligence more annoying than at luncheon, and the cloth, glasses, and arrangements should be fastidiously neat to do away with the disagreeable feeling that everybody is too busy with drudgery to look after comfort. Insist that the girl who waits on the table has her hair neat, her hands washed, and a clean apron and collar on. An unkempt servant will spoil the best dinner appetite was ever sharp-set for. Ceremonious lunches mean an hour's visit with a meal, at which salads, Hhell-fish, chops, in paper frills, and broiled chicken play a part, with ices, tarts, and fancy cakes for dessert. Mixed 4 TABLE TALK. gence ISSOS, do s too that her An drinkfl, like Regent's piiucb, or claret sup, with ale and beer, are more in keeping at lunch than wines. These drinks are served from the side-board, the mnlt liquors in common goblets, the claret cup in tumblers, the punch in small cups. Beef tea is taken from cups held in small saucers, or in small Chinese bowls, with little saucers. The absence of all ceremony with the presence of light charming detail makes the luncheon attractive. For dinner, the family table wants to have less the air of hotel arrungemeuts. More delicate napery and ware, whether the latter is only ** seconds," or the finest egg- shell china ; lighter, more convenient, knives and forks, and heavier teaspoons, nice thin glass for drinking, thick cut crystal for sweets, with above all things a well kept cruet stand, make the difference in favour of home taste and home comfort. Keep all cracked and nicked ware from the table. Buy nothing that cannot be replaced without regret, but let each article be the best of its material. There is choice in the quality of stone ware and blown glass as well as in the shapes of each. The plainest is always most satisfactory of inexpensive things. The old fashion of furnishing dining-rooms in dark and heavy styles is reversed. The room is light, cheerful, warm in colour, the chairs broad and substan- tial, the table lower than it used to be, two points which add sensibly to the comfort of those who use them. Have the chair feet shod with rubber tips which come for the purpose, or if on castors, cover the wheel with rubber so that they can move without noise. See that the room is light and especially warm, for people want comfort at meals of all times, and they feel the cold more in sitting. i ■w ppw \ ur 1 DINNER ETIQUETTE. Directions for a ceremonious dinner naturally include those for the family table, as much form in serving being kept as may be convenient. The number of guests for a state dinner rarely exceeds twelve. Written invitations are always complimentary and in finer style than any other for small parties, but persons who entertain often, have eny are unal)le to accept Mr. and Mrs. i'^ TTIE IIOMK COOK BOOK. and Hcsison with pcppor and salt. Tlio rdinaininj^ Htoik in valuable for grav^^ys, &c., or Scotch broth instead of mutton. SCOTCH BROTH. MrB. G. B. Wyllie. Take one-half teacup barley, four quarts cold water bring this to the boil and skim now put in a neck of mutton and boil again for half an hour, skim well the sides of the pot also ; have ready two carrots, one large onion, a small head of ca])bage, one bunch parsley, one sprig of celery top : chop all these fine, add your chop- ped vegetables, pepper and salt to taste. This soup takes two hours to cook. SUET SOUP. MADE WITHOUT MEAT. In your soup pot put about a quarter of a pound of butter, set on the stove, slice into it four large onions ; fry them a nice brown, stirring all the time. Now put in four quarts of cold water, one large coffee cupful of split peas previously washed ; boil four hours. Before serving stir smartly with your potato-masher, strain through a colander into your tureen. Many like tomato catsup in this, but it is better to serve that separate. TO KEEP STOCK FOR SOUP. Mrs. a B. Wyllio. Cover your crock with a cloth, and tie down, as a lid causes it to ferment. ■I iA. VALUABLE RECIPES. POTATOE SOUP FOR LENT. ffS Mr. G. B. Wyllio. Slice and fry to a nice brown four larp;e onions in quarter pound of butter in your Houp pot, add four (juartH of skim milk, have pealed and boiled a good three pints of potatoes, mash them fine and reduce smooth with the milk from your soup pot; repeat this till all the potatoes are in yoiu' soup pot; just bring to a boil and add pepper and salt to taste. a lid OX TAIL SOUP. Miss Ijrokovski. Take two ox tails and two whole onions, two carrots a small turnip, two tablespoonfuls of Hour, and a little white pepper, add a gallon of water, let all boil for two hours ; then take out the tails and cut the meat into small pieces, return the bones to the pot, for a short time, boil for another hour, then 'strain the soup, and rin-^p two spoonfulls of arrowroot to add to it with the meat cut from the bones, and let all boil for a c^uarter of an hour. BEEF SOUP. Mrs. Wm, H. Low. Cut all the lean of the shank, and with a little beef suet in the bottom of the kettle, fry it to a nice brown ; put in the bones and cover with water ; cover the kettle closely ; let it cook slowly until the meat drops from the bones ; strain through a colander and leave it in the dish during the night, which is the only way to get off all the fat. mmmmmmmmmm 54 THE HOME COOK BOOK. The (iciy it is wanted for the table, fry an brown as possi- ble a carrot, an onion and a very small turnip sliced thin. Just before taking up, put in half a teaspoonful of sugar, a blade of mace, six cloves, a dozen kernels of allspice, a small tabiespoonful of celery seed. With the vegetables this n^ust cook slowly in the soup an hour ; then strain again for the table. If you use \ ermicelli or pearl barley, soak in water. JULIENNE SOUP. M. A. T. Sbred two onions and iij brown in a half spoon of but- ter; add a little mace, salt and pepper; then a spoonful or so of stock ; rub :o tabiespoonful of flour smooth with a little butter and let fry with the onions; strain through a colander, then add more stock if desired; cut turnip, car- rot and celery in fillets ; add a few green peas ; boil ten- der in a little water and add both water and vegetables to the soup. If wished, the flour can be left out, and it will make o. clear light-coloured soup. In that case the 'mions should be cut in fillets and boiled with the vegetables. MUTTON SOUP. Mrs. Whitehead. Boil a leg of mutton three hours ; season to jom taste with salt and pepper, and add one teaspoon of summer savory; make a batter of one egg, two tablespoons of milk, two tablespoons of flour, all well beaten together ; drop this batter into the soup with a spoon, and boil for three minutes. i VALUABLE RECIPES. 55 VEAL SOUP To about three pounds of a joint of veal, which must be \^^ll broken up, put four quarts of water and set it over to boil. Prepare one-fourth pound of macaroni by boiling ii. by itself, with sufficient water to cover it ; add a little butter to the macaroni when it is tender ; strain the soup and season to taste with salt and pepper ; then add the macaroni in the water in which it is boiled. The addition of a pint of rich milk or cream and celery flavour is relished by many. TUEKEY SOUP. Anojymous. Take the turkey bones and cook for one hour in water enough to cover them ; then stir in a little dressing and a beaten egg. Take from the fire, and when the water has ceased '^oiling add a little butter with pepper and salt. OYSTER SOUP. M. A. T. Take one quart of water, one teacup of butter ; one pint of milk, two teaspoons of salt, four crackers rolled fine, and one teaspoon of pepper ; bring to full boiling heat as soon as possible, then add one quart of oysters : let the whole come to boiling heat quickly and remove from the fire. OYSTER SOUP. Mrs. T. V. Wadskier. Pour one quart of boiling water into a skillet ; then one quart of good rich milk ; stir in one teacup of rolled m 56 THE HOME COOK BOOK. it cracker crumbs ; season with pepper and salt to taste. When all come to a boil, add one quart of good fresh oysters ; stir well, so as to keep from scorching ; then add a piece of good sweet butter about the size of an egg ; let it boil uj) once, then remove from the fire im- mediately ; dish up and send to table. CLAM SOUP. Mrs. A. A. Carpenter. Cut salt pork in very small squares and fry light brown ; add one large or two small onions cut very fine, and cook about ten minutes ; add two quarts of water and one quart of raw potatoes sliced ; let it boil ; then add one quart of clams. Mix one tablespoonful of flour with water, put it with one pint of milk and pour into the soup and let it boil about five minutes. Butter, pepper, salt, Worcestershire sauce to taste. LOBSTER SOUP. Mrs. Kobert Harris. One large lobster or two small ones ; pick all the meat from the shell and chop fine ; scald one quart of milk and one pint of water ; then add the lobster, one pound of butter, a tablespoonful of flour, and salt and red pep- per to taste. Boil ten minutes and serve hot. PLAIN CALF'S HEAD SOUP. Mrs. F. D. J. Take a calf's head well cleaned, a knuckle of veal, and put them both into a large kettle ; put one onion and « V-w aste. fresh then )f an 3 im- VALUABLE RECIPES. 51 ll 1 light fine, ^ater then flour into tter, neat milk Hind pep- and and a large tablespoon of sweet herbs, into a cloth and into the kettle, with the meat over which you have poured about four quarts of vrater. If you wish the soup for a one o'clock dinner, put the meat over to boil as early as eight o'clock in the morning ; let it boil steadily and slowly and season well with salt and pepper. About one hour before serving, take off the soup and pour it through a colander, pick out all the meat carefully, chop very fine and return to the soup, putting it again over the fire. Boil four eggs very hard, chop them fine, and slice one lemon very thin, adding at the very last. VERMICELLI SOUP. Anonymous. A knuckle of lamb, a small piece of veal, and water to cover well ; whei: well cooked, season with salt, pepper, herbs to your tasve, and a small onion, to which you may add Halford oc Worcestershire sauce, about a table- spoonful. Have ready one-quarter of a pound of vermi- celli, which has been boiled tender; strain your soup from the meat, add the vermicelli, lei it boil well and serve. GUMBO SOUP. Anonymous. Put on half a peck o^ tomatoes in a porcelain kettle and let them stev/ ; Lave half a peck of ochra cut in fine shreds ; put them with thyme, parsley and an onion cut fine, into the tomatoes and let them cook until quite tender. Fricassee one chicken in ham gravy ; then take 58 THE HOME COOK BOOK. the yolk of four eggs, a little vinegar, the juice of one lemon, and season to taste, beating the eggs into the vinegar ; pour this over the chicken, and i)ut all then into the tomatoes, letting the kettle be nearly filled with water. Boil ail together four or five hours. MOCK TURTLE SOUP. Mrs. C. H. Whcelor. One soup-bone, one quart of turtle beans, one large spoonful of powdered cloves, salt and pepper. Soak the beans over night, put them on with the soup-bone in nearly six quarts of water and cook five or six hours. When half done, add the cloves, salt and pepper ; when done, strain through a colander, pressing the pulp of the beans tlirough to make the soup the desired thickness, and serve with a few slices of hard-boiled egg and lemon sliced very thin. The turtle beans are black and can only be obtained from large grocers. TOMATO SOUP. Mrs. Whitehead. Boil chicken or beef four hours ; then strain ; add to the soup one can of tomatoes and boil one hour. Thia will make four quarts of soup. TOMATO SOUP WITHOUT MEAT. C. 0. Van Cline. One quart of tomatoes, one quart of water, one quart of milk. Butter, salt and pepper to taste. Cook the tomatoes thoroughly in the water, have the milk scald- J ii i-^ij 1 I I VALUABLE RECIPES. 59 ing, (over water to prevent scorching.) When the toma- toes are done add a large teaspoonful of salaratus, which will cause a violent effervescence. It is best to set the vessel in a pan before adding it to prevent ^^aste. When the commotion has ceased add the milk and seasoning. When it is possible it is best to use more milk than water, and cream instead of butter. The soup is eaten with crackers and is by some preferred to oyster syrup. This recipe is very valuable for those who keep abstinence days. ASPARAGUS SOUP. Mrs. D. Three or four pounds of veal cut fine, a little salt pork, two or three bunches of aparagus and three quarts of water. Boil one-half of the asparagus with the meat, leaving the rest in water until about twenty minutes before serving ; then add the rest of the asparagus and boil just before serving ; add one pint of milk ; thicken with a little flour and season. The soup should boil about three hours before adding the last half of the asparagus. GPtEEN PEA SOUP. Anonymous. Four pounds of lean beef cut in small pieces, one-half peck of green peas, one gallon of water ; boil the emi)ty pods of the peas in the water one hour ; strain them out ; add the beef and boil slowly one and a half hours. Half an hour before serving strain out the meat and add the I 1 60 THE HOME OOOK BOOK. peas; twenty minutes later add one-half cup of rice flour ; salt and pepper to taste ; and if you choose, one teaspoon of sugar. After adding the rice, stir frequently to prevent burning. COEN SOUP. Mrs. W. P. Nixou. One small beef bone, two quarts of water ; four toma- toes, eight ears of corn ; let the meat boil a short time in the water ; cut the corn from the cob and put in the cobs with the cut corn and tomatoes ; let it boil about half an hour ; remove the cobs ; just before serving add milk, which allow to boil for a few moments only ; season with salt and pepper. COEN SOUP. Anonymou?. * One quart of corn cut from the cob in three pints of water : when the grain is quite tender, mix with them two ounces of sweet butter rolled in a tablespoon of flour ; let it boil fifteen minutes longer ; just before tak- ing up the soup, beat up an egg and stir in with peppej and salt, TURTLE BEAN SOUP. Mrs. A. N. Arnold. Take a quart of black beans, wash thorn and put them in a pot with three quarts of water ; boil until thoroughly soft ; rub the pulp through a colander and return it to the pot ; add some thyme in a clean cloth, and let it boil ! of rice ose, one oquently ir toma- )rt time in the •il about ing add s only; )ints of :h them poon of •re tak- peppej it them oughly Q it to ; it boil VALUABLE REOIPES. 61 a few minatcs for fla\our ; nlice some liard boiled egj^s and drop them into tl e soup ; add a little butter, pepper and salt. BEAN SOUP. Mrs. "V^hitehead. One pint beans, four quarts water, small piece fat beef ; boil three hours and strain. If too thin add one tablespoon flour. POTATO SOUP. M. A. T. Boil five or six potatoes with a small piece of salt pork and a little celery ; pass through a colander and add milk or cream (if milk, a little butter,) to make the consistency of thick cream ; chop a little parsley fine and throw in ; let boil five minutes ; cut some dry bread in small dice, fry brown in hot lard ; drain them and place in the bottom of soup tureen, and pour the soup over ; chop two onions and boil with the soup, if liked. FOECE MEAT BALLS. Mrs. James S. Gibbs. Mix with one -pound of chopped veal or other meat, one egg, a little butter or raw pork chopped fine, one cup or less of bread crumbs ; the whole well moistened with warm water, or what is bettor, the water irom stewed meat : season with salt and pepper ; make in small balls and fry them brown. I 1 1 02 THE HOME COOK BOOK. EGG BALLS FOR SOUP. M. A. T. Boil four eggs ; put into cold water ; mash yolks with yolk of one raw egg, and one teaspoon of flour ; pepper, salt and parsley ; make into balls and boil two minutes. NOODLES FOR HOUP. Mro. F. D. J. Rub into two oggs as much sifted flour as they will absorb • then roll out until thin as a wr.fer ; dust over a little flour, and then roll over and over into a roll ; cut off thin slices from iue edge of the roll and shake out into long strips ; put them into the soup lightly and boil for ten minutes ; salt should be added while mix- ing with the flour — about a saltspoonful. CARAMEL, OR BURNED SUGAR. Put two ounces of brown or white sugar in an old tin cup over a brisk fire, stir this until it is quite dark and gives forth a burned smell, then add half a cup of cold water ; let it boil gently a few minate^, stirving well and all the while. Take off, and v/hen cold bottle for use. This keeps well, and may be used i'ov flavoring gravies and soups. CROUTONS. These are dimply pieces of bread fried brown and crisp to be used in soups. i^sa oiks with pepper, minutes. FISH. thev will ust over ) a roll ; 1(1 shako [htly and ile mix- old tin ark and of cold ivell and for use. gravies wn and " The silvery fish, Grazing at largo in meadows submnrind, Fresh from tho wave uow cheers Our festive board." — Anon. Fish are good, when tho gills are red, eyes are full, and the body of tlio lish is firm and stiff. After washing there well, they should ho allowed to remain for a short time in salt water sufficient to cover them ; before cooking, wipe them dry, dredge lightly with flour, and season with salt and pepper. Salmon trout and other small fish are usually fried or broiled ; all large fish should be put i-r a cloth, tied closely with twine, and placed in cold ' :i •'■ a hot utter, 3rred. ; mix i; put they e; do ag or 9 the jread :and have with )read half mall arpje VALUABLE RECIPES. 71 dish ; stew some large fresh oysters with a few cloves, a little mace and nutmeg ; then add the yolk of one egg, boiled hard and grated ; add a little butter, and as much of the oyster liquor as will c^ver them. When they have stewed a little while, take them out of the pan and set them to cool. "When quite cold, lay two or three oysters in each shell of puif paste. TO FBY OYSTERS. Mrs. D. Wadskier. Use the largest and best oysters ; lay them in rows upon a clean cloth and press another upon them, to absorb the moisture ; have ready several beaten eggs ; and in another dish some finely crushed crackers ; in the frying pan heat enough butter to entirely cover the oysters ; dip the oysters first into the eggs, then into the crackers, rolling it or them over that they may become well incrusted ; drop into the frying pan and fry quickly to a light brown. Serve dry and let the dish be warm. A chafing dish is best. FEICASSEED OYSTERS. Mrs. W. P. Brown. For a quart can, drain the oysters dry as possible ; put a piece of butter the size of an egg into your spider, and let it get quite brown ; j)ut in your oysters and as soon as they commence to cook, add as much more butter, which has been previously well mixed with a tablespoon of flour ; let it cook a moment and add one egg, beaten with a tablespoon of cream ; let this cook a moment and pour all over tOvisted bread. '-■■-^ « ii I 72 THE HOME COOK BOOK. STEWED OYSTERS. Mrs. T. McMish. 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 off the fire. BEEFSTEAK AND OYSTER PIE. Miss Biley. Beat the steak gently with a rolling pin, and season with pepper and salt. Have ready a deep dish lined with not too rich a pastry. Put in the meat with layers of oysters ; then the oyster liquor with a little mace, and a teaspoon catsup ; cover with top crust and bake. Veal will do as well as beef. SCALLOPED OYSTERS. Crush and roll several handfuls of Boston crackers ; put a layer in the bottom of a buttered pudding-dish. Wet this with a mixture of the oyster liquor and milk slightly warmed. Next a layer of oysters sprinkled with salt, pepper, and small bits of butter ; then another layer of the moistened crumbs, then a layer of oysters, and so on till the dish is full. Let the top layer be of crumbs, and beat an egg into the milk, which you pour over them. Stick bits of butter thickly over it, and bake half an hour, ,1 VALUABLE RECIPES. 78 1 PICKLED OYSTERS. Mrs. C. G. Smith. Wash them from their hquor and put them into a porce- lain lined kettle, with strong salt and water to cover them ; let them come to a boil, and then skim them into cold water ; scald whole peppers, mace, and cloves in a little vinegar ; the quantity of these must be determined by the number of oysters ; when the oysters are cold, put them into a stone jar with layers of spice between them, and make liquor enough to cover them from the liquor in which they were cooked; spice your "inegar and cold water to taste. LOBSTER CHOWDER. Mrs. Lambkin. Four or five pounds of lobster, chopped fine ; take the green part and add to it four pounded crackers ; stir this into one quart of boiling milk ; then add the lobster, a piece of butter one-half the size of an egg, a little pepper and salt, and bring it to a boil. LOBSTER CROQUETTES. M. A. T. The same mixture as given for stuffed lobster, without the cream ; made into pointed balls, dipped in egg, and then roiled in cracker and fried in very hot lard; served dry and garnished with parsley. CLAM STEW. Mrs. M. L. S. Lay the clams on a gridiron over hot coals, taking them out of the shells as soon as open, saving the juice; add a ■ vT/^yv ^ n 74 THE HOME COOK BOOK. 11 |j little hot water, pepper, a very little salt and butter rolled in flour sufficient for seasoning; cook for five minutes and pour over toast. CLAM FEITTERS. M. A. T. Twelve clams chopped or not ; one pint milk ; three eggs ; add liquor from clams ; salt and pei)per, and flour enough for thin batter. Fry in hot lard. TEIPE A LA LYONNAISE (LYONS FASHION). When any cold tripe remains, cut it in thin slices about an inch square, and wipe it very dry. Mince two onions, put some butter (in the proportion of 3 oz. to 1 lb. of tripe) into a frying-pan with the onions ; when they are about half done put in the tripe, and lot all fry for about ten minutes ; season with pepper and salt, and three tablespoonfuls of vinegar to each pound of tripe. Serve very hot. TEIPE. From Lady Harriet St. Clair's Dainty Dishea. Steived Tripe. — Select two pounds of double tripe well cleaned and ])lanched, cut in pieces of rather less than a quarter of a pound each, put in a clean stew-pan with a pint of milk and one of water, two teaspoonfuls of salt, one of pepper, eight middle-sized onions carefully peeled ; set it on to boil, which it should do at first rather fast, then simmer till done, which will be in rather more than half an hour. Put it into a deep dish or tureen and serve witli the milk and onions. i POULTRY AND GAME. i •• Whoso seeks an audit hero, Ivopitious pays his tribute — game or fish, ■•Viii fowl or venison, and his errand speed." POULTRY. — CowPEr. When poultry is brought into the kitchen for use it should be kept as cool as possible. The best posi- tion in which to place it is with the breast down- wards on a shelf or marble slab. The crop should be taken out. Chooso fowls with a thin, transparent skin, white and delicate. Time required to boil poultry : a chicken will take about 20 minutes ; a fowl about 40 minutes ; a small turkey an hour and a half ; a large turkey two hours or more. BOILED FOWL. Take a young fowl and fill the inside with oysters ; place in a jar and plunge into a kettle of water ; boil for one and one-half hours ; there will be a quantity of gravy in the jar from the juice of the fowl and the oysters ; make this into a white sauce with the addition of egg, cream, or a little flour and butter ; add oysters, or serve up plain with the fowl. This is very nice with the addition of a little parsley to the sauce. 76 a if THE HOME COOK BOOK. BOAST TUBKEY OB CHICKEN. Having picked and drawn the fowls, wash them well in two or three waters ; wipe thorn dry ; dredge them with a little flour in&ide and out, and a little pepper and salt; prepare a dressing of breac"" and cracker crumhr-, fill the bodies and crop: of th ''o^^h and ohen like them froHi two to thret Lour^ ; batif^c them frequently while roasting; stew the gi^lei- u a raucepan ; just before serving, chop the giblets fine ; a.'tcr 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 previously wet with the water ; boil up, and serve in a gravy-dish. Boast chickens and turkey should be accompanied with celery and jellies. TO BOIL A TUBKEY. Mrs. Eobert Bcaty. Make a stuffing for the craw of chopped bread and butter, cream, oysters, and the yolks of eggs ; sew it in, and dredge flour over the turkey, and put it to boil in cold water, with a spoonful of salt in it, and enough water to cover them well ; let it simmer for two hours and a half, or, if small, less time ; skim it while boil- ing; it looks nicer if wrapped in a cloth dredged with flour; serve it with drawn butter, in which put some oysters. BOAST CHICKENS. Mrs. Jas. Beaty. Wash them clean outside and inside ; stuff them as VALUABLE RECIPES. 77 in in as (li>*ecte(l for tiirkoys, ))aKto tliem with bntter, lard, or fi ppings, and roast them about an hour. Chickens fi^ ould be . ooked thoroughly. Stew the inwards till t« "ider, and till there is hut little water; chop them and mix in gi'av^' fr- .n the dripping-pan; thicken with brown flour ; season with salt, pepper, and butter. Cran- berry or n' w made apple sauce, is good with them. TO STEW BIBDS. Mrs. Jas. Beaty, Wash and stuff them with bread crumbs, i/.tiscied with pe])per, salt, butter or chopped salt pork, arid icosten them tight. Line a stew pan with slices of bac , .^dd a quart of water and a bit of butter the size of a goose egg, or else four slices of salt pork. Add if you like sliced onions, and sweet herbs and mace. Stew till tender, then take them up and strain the gravy over them. Add boiling water if the liquor is too much reduced. ON THE PREPAIUTION OF HASHES, GRAVIES, AND SAUCES. Mrs. Jas, Beaty. There is nothing worse for the health, or for the palate, than a poor hash, while a good hash is not only a favourite dish in most families, but an essential article of economy and convenience. For this reason a separate article is devoted to this subject. The following are the ways in which hashes are spoilt. The first is by cookirrf them.. Meat, when once cooked, should only be heated. If it is again stewed or fried, it tends to make it hard or 78 TnR HOME COOK tmoK. toii^li, and diminishes its flavour. The second ieVy fry- ing tlio butter or ffravjf in which they are prepared. It haH heen shown that this is very injurious to the health- fuln(!SH of food. Butter and oils may he melted without changing their nature, hut when cooked, they hecome much more indigestihle and injurious to weak stomachs. The third mode of injuring hashes is hy putting in flour in such ways that it is not properly cooked. Flour dredged on to hashes while they are cooking imparts the raw taste of dough. The fourth mode is hy putting in so much water as to make them vapid, or else so much grease as to make them gross. The fifth is by seasoning them with so little care, that they either have very little savory taste, or else are so hot with pepper and spice as to he unhealthy. If a housekeeper will follow these direc- tions, or give them to a cook who will follow them exactly, she will always have good and healthful hashes. TO CUERY CHICKEN. Mrs. W. Arthurs. Slice an onion and brown in a little butter ; add a spoonful of curry powder ; allow it to remain covered for a few minutes to cook ; add a little more butter and put in chicken, veal, &c., &c.; cut up small, thicken with a little flour. This is excellent. BAKED CHICI^N. Anonymous. Cut the fowls open and lay them flat in a pan, break- ing down the breast and the back bones ; dredge with VALUABLK RECII'ES. flour and season well with salt and pepper, with bits ol butter ; put in a very hot oven until done, bastiufj; fre- quently with melted butter ; or when half done take out the chicken and finish by broiling it upon a gridiron over bright coals ; pour over it melted butter and the juices in the pan in which it was baked. CIIICICEN ITtlCASSEE. Sarah Tago. Cut up the chickens and put on the fire in a kettle with cold water suriicient to cover, add a little salt or salt i'Ork sliced, if you like ; boil until tender, and cut up and put in part of a head of celery. When tender have ready hot l)aking-powder biscuits broken open and laid on a platter ; on this place the chicken ; thicken the cjravy with flour moistened with water or milk, and i;our it over the chicken and biscuits. If you prefer, use a good-sized piece of butter to season instead of the i3alt pork. Oysters are an addition. FRIED CHICKEN. Mrs. Bausher. Cut the chicken in pieces, lay it in salt and water, which change several times ; roll each piece in flour ; fry in very hot lard or butter, season with salt and pep- per; fry parsley with them also. Make a gravy of cream seasoned with salt, pepper and a little mace, thickened with a little flour in the pan in which the chickens were fried, pouring off the lard. RO THE HOME COOK BOOK. miEHHlNa FOK CHICKENS OU TUUKIiiY. Mr«. F. D. Cliop broad crum])8 quite fine, season well with pep- per, salt, and plenty of l)uttor; moisten with a very little water, and add a few oysters with a little of the liquor, if you please. The best authorities say the dressing is the finest whti it crumbles as the fowl is cut. DRESSING FOR TUKKEY. C. Eeuuioot. One pint of soaked bread, two tablespoons of sage, two tablespoons of summer savory, two teaspoons of salt, two teaspoons pepper, butter size of an egg. CHICKEN CHEESE. Two chickens boiled tender, chop, but not too fine ; salt and pepper ; three or four eggs boiled and sliced ; line dishes or moulds with them ; pour in the chicken and the liquor they were boiled in ; when cold slice. Should be boiled in as little water as possible. CURRY. Mi8s Brokovski. To make curry with rabbit, chicken, or any other meat, flour the meat and fry it a nice light brown ; fry also two large onions in the same way; mix a table- spoonful of curry powder, and a small quantity of cayenne in a tea cup, with warm water in the consistency of cream, and cover every part of the meat with the VALUABLE RECIPES. 81 mixture ; have ready some niee stock or thin gravy ; put all topjether int'j a stew-pan, and lot it stew gently for twenty minutes ; before serving slice two or three apples, let them stew away ; this addition is thought to be a great improvement, as it makes the curry milder; rice to be boiled very dry and served around the dish. JELLIED CHICHEN. M. A. T. Boil a fowl until it will slip easily from the bones ; let the water be reduced to about one pint in boiling ; pick the meat from the bones in good sized pieces, taking out all gristle, fat, and bones; place in a v/et mould ; skim the fat from the liquor ; a little butter ; pepper and salt to the taste and one half ounce of gelatine. When this dis- solves, pour it hot over the chicken. The liquor must be seasoned pretty high, for the chicken absorbs. CHICKEN PIE. Mrs. H. 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 larro pieoe 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 tLo IS f^'Z THE HOME COOK BOOK. :-^'- - pic is done, lift the crust and pour the oyBtcrs and all into the pie ; then return to the oven to Ihiish. CHICKEN LOAF. Mrs. W. li. Low. Take two chickons, boil theui in as little water as pos- sible until the meat will drop from the bones ; cut it with a knife and fork, then put it back into the kettle ; put in plenty of l^utter, pepper and salt ; heat it thoroufj^hly ; boil an egg hard and slice it and place it in the bottom cf a dish ; pour it in hot, place a w^eight upon it, and put it away to cool ; it will come out in form. CHICKEN CROQUETTES. Marion Harlan d. Minced chicken ; about one-quarter as much fine bread crumbs as you have of meat ; one egg beaten light to each cup of meat ; gravy enough to moisten the crumbs and chicken ; or, if you have no gravy, a little drawn butter ; pepper and salt and chopped parsley to taste ; yolks of two hard l)oiled eggs rubbed fine with the back of a silver spoon, added to the meat ; mix up nito a paste with as little handling as may be ; nor must the paste be too wet to mould readily ; make with floured hands into llsro or ovate balls, roll in flour until well coated, and fry a few at a time, lest crowding should injure the shape, in nice dripping, or a mixture half lard and half butter. As you take them out lay in a hot colander, that every drop of fat may be drained o£f. Serve in a heated dish with cresses or parsley. ■y r I • 1 i. VALUABLE RECIPES. 88 CHICKEN CEOQUETTES. Mrs. J. A. Ellis. Foiti' and one half pounds chicken boiled and chopped very fine ; moisten to a thick pulp with the liquor in which it has been boilfi Mix with this a pint and a half of mashed potatocjs, beaten to a cream ; three eggs, one teaspoon of mustard, sweet majoram, salt and pepper to taste ; a little celery chopped very fine ; soften with milk till very soft, and add a quarter of a pound of butter. Mould into forms, dip in egg and cracker dust, and fry in boiling lard. CHICKEN PATES. ■ Mince chicken that has been previously roasted or boiled, and season well ; stir into this a sauce made of half a pint of milk, into which while boiling a teaspoon- ful of corn starch has been added to thicken , season with butter, about a teaspoonful, and salt and pepper to taste. Have ready small pate pans lined with a good puff paste. Bake the crust in a brisK oven ; then fill the pans and set in the oven a few minutes to brown very slightly. BUCKS. Mka S. P. When roasted, use dressing as for turkey, with the addition of a few slices of onion. Many cooks lay over the game slices of onions, which take away the fishy flavour, removing the onion before serving. Make a sauce with the drippings in the pan in which the game imii L ii '. i iK i ■« 84 THE HOME COOK BOOK. is roasted, and to which are put the chopped giblets, which are previously well cooked ; thicken the gravy with brown flour, moistened with water. Serve with currant j^iiy- EOAST GOOSE. Stuff and roast in the same manner as ducks. Many cooks cover poultry with a paste of flour and water while baking, removing it before it is served. TO ROAST WILD FOWL. M. A. T. Put an onion, salt and hot water into a pan, and baste for ten or fifteen minutes ; change the pan ; put in a slice of salt pork and baste with butter and pork drippings \evy often ; just before serving dredge lightly with flour and baste. Ducks take from twenty-five to thirty-five minutes to roast, and woodcock and snipes fifteen to twenty-five. Do not draw or take off the heads of either. Garnish with fried or toasted bread, lemon, parsley, and currant jelly. PRAIRIE ailCKENS, PARTRIDGES, AND QUAILS. Miss Sarah Page. Clean nicely, usmg a little soda in the water in which they are washed; rinse them and dry, and then fill them 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 then in a pan with a little butter ; set them in the VALUABLE RECIPES. 85 oven and baste them frequently with melted butter until of a nice brown. They ought to browi: nicely in about fifteen minutes. Serve them on a platter, with sprigs of parsley alternating with currant jelly. QUAIL ON TOAST. After the birds are nicely cleaned, cut them dpen down the back; salt and pepper them, and dredge with flour. Break down the breast and back-bones, so they will lie fiat, and place them in a pan with very litrle water and but- ter in a hot oven, covering them up tightly until nearly done. Then place them in a spider in hot butter, and fry a moment to a nice ])rowu. Have ready slices of baker's bread tcasted, and slightly buttered upon a platter. The toast should be broken down with a .:5arving 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. A SUGGESTION. M. A. T. Singe all poultry with alcohol, and dip quails into clari- fied butter for broiling. PRESSED CHICKEN. Mrs. C. Belford. Cut up the fowls and place in a kettle with a tight cover, so as to retain the steam; put about two teacups of water and plenty of salt and pepper over the chicken, then let it cook until the meat cleaves easily from the bones, cut "•t^mmi -H««M-*,-,,„,..^jfc:.4v^..:^-. .: JL:-'-^iJ0k::m^..':,'- JL iWinildilMaii'm-^wu mi' \-m,:ti^imm THE HOME COOK BOOK. or chop all tlio moat (freed from skin, bone and gristle) about as for chicken salad ; season well, put into a dish and pour the remnant of the juice in which it was cooked over it. This will jelly when cold, and can then be sliced or set on the table in shape. Nice for tea or lunch. The knack of making this simple dish is not having too much water ; it will not jelly if too weak, or if the water is allowed to boil away entirely while cooking. PIGEON PIE. MrR. L. Make a fine puff paste ; lay a border of it around a large dish, and cover the bottom with a veal cutlet, or a very tender steak free from fat and bone ; season with sa^^", cayenne popper, and mace. Prepare as many pigeons as can be put in one layer -of the dish; put in each pigeon a small lump of butter, and season with pepper and salt ; lay them in the dish breast downwards, and cut in slices a half dozen of hard boiled eggs, and lay in with the birds ; put in more butter, some veal broth, and cover the whole with crust. Bake slowly for an hour and a half. I rim.-Ht.i»^-4 MEATS. i-^Sj r ;. — " Cook, see all your sawces Be sharp and poyuant in the palate, that they may Commend you ; look to your roast and baked meats handsomely, And what new kickshaws and delicate made things." — Beauiionx and Fletcheb. GENERAL RULES FOR COOKING MEATS. All salt meat should be put on in cold water, that the salt may be extracted while cooking. Fresh meat, winch is boiled to be served with sauces at the table, should be put to cook in boiling water; when the outer libres con- tract, the inner juices are preserved. For making soup, put tbo meat over in cold water, to extract the juices for the broth. In l)oiling meats, if more water is needed, add lat which is hot, and be careful to keep the water o the meat constantly boiling. Remove the scum when it first begins to boil. The more gently meat boils, the more tender it will v .ome. Allow twenty minutes for boiling each pound of fresh meat. Roast meats require a brisk lire. Baste often. Twenty minutes is required for roasting each pound of fresh meat. The variation in roasted meats consists ■imply \^ I I * ^ 88 THE HOME COOK BOOK. in the method of preparing them to cook, before putting them in the oven. Some are to be hirded, oome stuffed with bread dressing, and others phiin, only seasoning with'pepper and salt. A piece of red pepper, cooked in a boiled dinner, is very nice. ROAST BEEF. Mrs. C. Belford. Prepare for the oven by dredging lightly with flour, and seasoning with salt and pepper ; place in the oven, and baste frequently while roasting. Allow a quarter of an hour for a pound of meat, if you like it rare ; longer if you like it well done. Serve with a sauce, made from the drippings in the pan, to which has been added a tablespoon of Harvey or Worcestershire sauce, and a tablespoon of tomato catsup. YOrtKSHIRE PUDDING. Mrs. W. Gale. One and a half pints milk, six large tablespoonfuls flour, three eggs, one saltspoonful salt ; bake under the meat for one hour and a half. YORKSHIRE PUDDING. Mrs. Joseph B. Leake. To be eaten with roast beef, instead of a vegetable. Three tablespoons flour, mixed with one pint of milk, three eggs and a little salt. Pour into a shallow tin baking pan ; put into oven, an hour before dinner, for ^aja.suK*Ki \ r SmtWtkihi^Mf; ■^-v i VALUABLE EECIPES. 89 ten minutes ; then put it under the roasting bet'l' and leave it till you take up the beef; leave it in about five minutes after you take up the beet ; then pour off the fat and send it to the tabic. BEEFSTEAK AND MUSHEOOMS. Mrs. Porry H. Smith. Put in a saucepan one ounce of butter, a small onion cliopped fine, a little ground sage, and a little thyme, and put it over the fire ; when hot, shake in two table- spoons of Hour, and when it becomes brown, put in one gill of water, and let it boil for half an hour. Then add three tablespoons of beef stock, a little salt a little nutmeg and one wiuo glass of sherry wine. lUI in one can of mushrooms, and let it boil for ten minutes. Pour this over a nicely broiled beefsteak. BEOILED 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 h'y and scorch the meat, impart- ing a disagreeable 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 side. When done to your liking, put again on the , '^»StB IHHl. ^55^^- .>. no THE HOME COOK HOOK. platter, spread lightly with butter, place where it will keep warm for a few momenta, but not to let the butter 'ucs- come oily, (over boiling steam is best) ; and then serve on hot plates. Beefsteak should never be seasoned with salt and popper while cooking. If your meat is tough, pound icdl with a steak mallet on both sides. BEEF LOAF. Mrs. Carson. Three and a half pounds veal or beef, minced very Ihie, and uncooked ; four lai'ge crackers, crushed very fine ; one egg, one cup of milk, butter size of an egg, one tablespoon salt, one of pepper ; mix in shape of a loaf, and bake in a slow oven two hours and a half, basting often ; to I eaten cold ; very nice for tea or lunch. BEEF EN MIROTON. ^Irs. S. McMaster. • Cut thin slices of cold roast beef, and put them into a frying pan with some batter and six onions, turn the pan frequently, then mix a little broth, add pepper and salt, and after a low boils serve up hot. BEEF WITH TOMATOES. Mrs. P. B. Ayer. Eight poundr. Iresh plate beef, second cut broiled ; boil tender two quarts tomatoes, three cloves, plenty butter, pepper and salt ; when cocked nicely and thick, strain through a colander and pour over your heel and serve hot or cold. : I » 'j^' 'pif> ] • VALUABLE REOTPEfi. yl TO COTL CORNED BEEF. Mrs. J. Heaty. Put the beef in water enough to cover it, and let it heat slowly, and boil slowly, and be careful to take off the grease. Many think it much improved by boiling potatoes, turnips, and cabbages with it. In this case the vegetables must be pealed and all the grease care- fully skimmed as fast as it rises. Allow about twenty minutes of boiling for each pound of meat. BFEF OE VEAL STEWED \;ITH APPLES. Mrs. James Beaty. Kub a stewpan with butter ; cut the meat in thin slices, and put in with pepper, salt, and apple, sliced fine ; some would add a little oaion. Cover it t.ight, and btew till tender. I li DOMESTIC RECEIPTS. TO COOK A HAM (VERY FINE). Mrs. J. Beaty. Boil a common-sized ham four or five hours, then skin the whole and lit it for the tahle ; then set it in an oven for half an hour, then cover it thickly with pounded rusk or hread crumhs, and set it hack for half an hour. Boiled ham is always improved hy setting it into an oven for nearly an hour, till much of the fat fries out ; and this also makes it more tender. TO BOIL A LEG OF VEAL OR MUTTON. MisB Kate Beaty. Make a stuffing of bread and a quarter as much of Bait pork, chopped line and seasoned with sweet herbs, pepper and salt. Make deep gashes, or, what is better, take out the bone with a carving-knife and fill up with stuiling, and sew up the opening with strong thread. When there is a flap of flesh lap it over the opening and sew it down. Put it into a large pot and fill it with water, putting in a tablespoonful of salt, and let it sim- mer slowly three hours. If it is needful to add water pour in boding water. Q VAIiUvVBLE RECIPES, OM SALLTE MUNDER'S WAY OF DRESSING COLD MEAT. Minco bcof or mutton, small, with onions, popper and salt ; add a little f^ravv, put into scallop shells or small cups, making tliein three parts full, and iill them up with potatoes mashed with a little cream, put a bit of butter on the top and brown them in an oycn. • BOILED BEEF (COLD). Madame E. Pornet. To use next day or when you like, for breakfast. Melt a good lump of butter, about two ounces, over a slow fire, into a tablespoonful of f^our . when it has sinnnored a little add ;some chopped onion (to taste) and a dessert spoonful of chopped parsley when I Town ; season with pepper and add a little stock or gravy, or water ; mince the meat, put it in with the rest, and let it heat gradually ; wMien nearly boiling thicken with a teaspoonful of flour. Add a little catsup or sauce of any kind. A LA MODE BEEF. Mit-f! Sarah Page. Take a piece of beef four or five inches thick, and with a knife make small holes entirely through it at slight distances apart. Then take strips of fat salt pork, roll them in pepper and cloves. Lay on a pan, cover closely, and put over in a steamer, and steam for three hours. When done thicken the gravy in the pan with a little flour. This is excellent v/hen eaten as cold meat. ..%-*«!i«i^il^* IMAGE EVALUATION TEST TARGET (MT-3) ^4^ v.. 1.0 I.I ■so 1 2.5 1^ 12.2 - 144 li^ t 1^ 12.0 1.8 1-25 II 1.4 1.6 4 6" ► 72 ^r /A 'W '/ Photographic Sdences Corporation 23 WEST MAIN STREET WEBSTER, N.Y. 14580 (71i) 872-4503 ^ ^^ V C\ ci^ 'k; ^ > ■^ ^^' Mrs. J. Ellis. / Half boil a tongue, then stew it with a sauce made of a little broth, flour, parsley, one small onion, one small carrot, salt and pepper, and one can of tomatoes cooked and strained. Lay the tongue on a dish and strain the sauce over it. VEAL CAKE. Miss BrokoYski. Butter your mould, then put in a layer of veal and I im, cut in thin slices, season it with cayenne, salt, a little beaten mace, some parsley, and a very little sha- lot, some eggs boiled hard and cut in slices ; press it down and bake it, make a little veal gravy with a few shreds of Isinglass, strain it, and add a small quantity of catsup, pour it over hot, when cold turn it out. PICKLED POKK (EQUAL TO FRESH). Mrs. Dr. Oliphant. Let the meat cool thoroughly, cut into pieces four to six inches wide, weigh them and pack as tight as possi- ble, salting lightly. Cover the meat with brine as strong as possible. Next day pour off a gallon of the brine and mix with it a tablespoonful of saltpetre for every 98 THC HOME OOOE BOOK. hundred pounds of meat, and return it to the barrel. Let it stand one month, take out the meat and let it drain twelve hours. Put the brine into an iron kettle, add a quart of molasses or two pounds sugar, and boil till clear. When cold return the meat to the barrel and pour on the brine. Cover it close, and you will have the sweetest meat you ever tasted. STEWED TONGUE. Mrs. J. Ellis. Cut square fillets of bacon, which dredge with a mix- ture of chopped parsley, salt, pepper, and a little allspice. Lard the tongue with the fillets ; put in a sauce-pan two ounces of bacon cut in slices, four sprigs of parsley, two of thyme, a little garlic, two cloves, two carrots cut in small pieces, two small onions, salt and pepper. Lay the tongue on the whole ; wet with a glass of white wine and a glass of broth. Set it on a moderate fire and simmer about five hours, keeping it well covered. Put the tongue on a dish and strain the sauce over it. BOILED LEG OF MUTTON. Mrs. G. Brown. Boil well in clear water until tender, seasoning the water with salt ; serve with egg sauce, and garnish with parsley, sliced lemons, or some sour jelly. MUTTON A LA VENISON. Mrs. J. B. L. Take a leg of mutton and lard it well with strips of VALUABLE REOIPER. 90 II i salt pork inserted in deep slits in the meat, wliicli has been previously rolled in pepper and cloves ; bake two hours or according to the size of the roast, basting fre- quently while in the oven ; about an hour before serving, spread over it currant jelly, return to the oven and let it brown. MUTTON CHOPS. Cut them nicely, clearing away all ragged ends and edges ; fry for a few moments covered closely, aiyi then dip each piece i.i cracker crumbs and beaten egg, or you may prepare them as lor frying ; then, lay them in a dripping pan, and put into the oven to bake ; baste fre- quently with a little melted butter and water. EOAST VEAL. Mrs. D. S. P. Prepare a leg of veal for the oven, by washing, dry- ing, and larding it with strips of fat bacon or ham, and dredging it well with flour, and seasoning with salt and pepper; baste frequently and serve with the gravy thickened. A roast fillet of veal should be prepared by stuffing it with bread crumbs, seasoned with chopped ham, summer savory, pepper and salt. Dredge lightly with flour and bake. NECK PIECE OR SHOULDER OP VEAL. Mrs. 0. 0. Stratton. Put a piece of butter the size of an egg into a kettle ; put it on the stove ; when it begins to fry, put in the i 100 THE HOME COOK BOOK. veal, Heason it and let it fry until brown ; then add water sufficient to cook it. When done take cream and flour well stirred, and thicken as for fricasseed chicken, and you have a nice dinner, very like chicken and much cheaper. Two pounds of veal will make a dinner for six or eight, providing it is not all bone. VEAL PATES. Mrs. H. Baird. Chop some cold veal fine, moisten with cream and an egg, beaten; season with salt, sweet marjoram, and powdered mace ; then make up with the hands in the shape of cones or patty-cakes, and roll in crumbs. Either fry in a buttered pan or bake in a hot oven. PATE OF VEAL. Mrs. L. J. Tiltou. Three and one-half pounds of the leg of veal, fat and lean, chopped fine; six or eight small crackers rolled fine ; two eggs, piece of butter the size of an egg, one table- spoon of salt, one of pepper, and one of nutmeg ; a slice of salt pork chopped fine. Work all together in the form of a loaf; put bits of butter and grate bread crumbs over the top. Bake two hours; to be cut in slices when cold. VEAL CUTLETS, A LA FRIED OYSTERS. Mrs. A. M. Gibbs. Cut the veal in small pieces three or four inches square ; dry with a towel ; season to taste ; have ready q (\ VALUABLE RECIPEB. 101 a beaten egg and crackers rolled fine, each on . separate dishes ; dip each piece of the cutlet in the egg, then in the rolled cracker ; have enough lard or butter hot in your spider so that it will nearly cover the cutlets when you put them in. A rich gravy can be made after the meat is done by adding a little boiling water. HASHED LAMB OR MUTTON— COLD MEAT COOKERY. Motlamo E. Pernet, Take your bones, and stew them in a little water with an onion, some salt and pepper, and, if you like, a little savoury herbs; when the goodness is all out of the bones, and it tastes nice, thicken the gravy with a tea- spoonful of corn starch, and if it is not very strong put in a bit of butter, then place your stew pan on the hot hearth, and put in your slices of meat. Warm but not boil. Serve with toasted bread. SPICED VEAL. Mrs. C. E. Brown. 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 thoroughly 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 irom one-half to three- quarters of an houy. 102 THE HOME COOK BOOK. JELLIED VEAL. M. A. T. Boil the veal tender, pick it up fine, 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. FRICANDEAU. Mrs. J. M. Brown and Mrs. M. L. Three and one-half pounds of cold roast veal chopped fine, one tablespoon of sal^ and one of pepper, one-half of a nutmeg, four or five rolled crackers, three eggs. If the veal is thin, add a piece of butter half as large as an egg, and tablespoon of cream. Form all this in a large roll, and spot the roll over with bits of butter ; then strew over it the pounded crackers, (a little of the cracker should be mixed with the meat), put it in the oven, and from time to time add a little water. Cook slowly two hours. When cold, slice thin, and it makes an excellent relish. SWEET BREADS. Scald in salt and water, take out the stringy parts ; then put in cold water a few minutes ; dry in a towel ; dip in egg and bread crumbs, and fry brown in butter ; when done place in a hot dish ; pour into the pan a cup of sweet cream, a little pepper and salt, and a little parsley chopped fine ; add flour, and when boiling pour over the sweet breads ; add mushrooms, if desired. nould, place ; f hard hopped ne-half rgs. If le as an large then cracker en, and \rly two icellent parts ; towel ; butter ; a cup a little ig pour id. > ^ VALUABLE REOIPES. 103 SWEET BREADS— BBOILED. Mis. Bates. Parboil, rub them well with butter, and broil on a clean gridiron ; turn them often, and now and then roll them over in a plate containing hot melted butter, to prevent them from getting hard and dry. CALF'S LIVER— FRIED. Cut in thin slices ; wash and drain them, roll them in corn meal or cracked crumbs, and fry in fresh or salt pork gravy or butter. CALF'S LIVER— STEWED. Boil till partly done ; take out of the sauce-pan ; chop in small pieces ; put back in the sauce-pan ; skim well ; stew until tender ; season with butter, pepper and salt ; thicken with a little flour, and serve over slices of toastec bread. CALF'S LIVER— MARINE. Blrs. J. M. Ayer. Lard the liver; add pepper and salt sufficient to season it, then roll and tie it ; cut two onions in thin sUces and lay in the bottom of an earthen crock ; add two slices of salt pork cut thin, and lay the liver on that ; add more pepper and salt, a little vinegar and salad oil, and set in a cool place for twenty-four hours. Cook over a slow fire from half-past two until six; a wine-glass of claret added at half-past four is excellent. tt f 104 THB HOME COOK BOOR. This is arranged for dinner at night ; of course the rule for time will do for noon dinner. Easily mistaken for canvas-back duck. TO ROAST VENISON. 'Mrs. Porter. Wash a saddle of venison thoroughly in several waters, then rub it over with vinegar, red pepper, and a little salt ; lard with strips of salt pork rolled in seasoned bread crumbs ; season if you like, with sweet marjoram and sweet basil, one teaspoon each, also pepper ; then rub the whole with currant jelly, and pour over it one bottle of claret wine. Let it stand all night, and next morning cover the venison with a paste made of flour and water half an inch thick ; then cover with soft paper, and secure well with strings ; place it in the dripping-pan with some claret, butter, and water, and baste very often ; half an hour before you take it up, remove paste and paper, baste it with butter and dredge with flour to make it brown. For Sauce. — Take a pound and a half of scraps of venison, with three pints of water, a few cloves, a few blades of mace, one-half a nutmeg, and salt and cayenne pepper to taste ; boil it down to a pint, skim off the fat and strain ; add half a pint of currant jelly, one pint of claret and one-quarter pound of butter, divided into bits and rolled in flour. TO COOK SLICED HAM (VERY NICE). Madame E. Pernet. Out raw ham in slices, soak in scalding water half an hour, lay your slices in a frying pan, pepper each, and (. VALUADLE RECirES. 105 \ i lay on each slice a little made mustard ; pour in half a teaspoonful of vinegar to each slice ; fry quickly, turn often. When done take out, serve on a dish ; add to the gravy a spoonful of wine, (if you have any handy), and a teaspoonful of sugar. BoiJ up once ; pour over your ham, and serve. OXFORD SAUSAGE. M. A. Sadler. Take one pound of young pork, fat and lean, without skin or gristle, one pound of lean veal, one pound of beef suet chopped very fine together. Put in half a pound of bread crumbs, six sage leaves, a teaspoon of pepper and two of salt, some thyme, marjoram and savoury shred fine. Mix well together. SAUSAGES. Mrs. 0. Bradley aud others. Six pounds of lean fresh pork, twelve teaspoons of sage, and six teaspoons of pepper, six teaspoons of salt, (and two of cloves, and one nutmeg, if you prefer), grind or chop very fine ; mix these mgredients thor- oughly, and pack in a jar, and pour hot lard over the top. HAM SANDWICHES. Mrs. W. Butterfleld. Chop fine some cold boiled ham, a little fat with the lean ; add tongue and chicken also chopped fine ; make M iSk 106 THE HOME COOK BOOK. a dressing of one half a pound of butter, three table- spoons of salad oil, three of mustard, the yolk of one egg, and a little salt ; mix well together and spread over the meat smoothly on thin slices of bread. Very nice. TEAVELLING LUNCH. Mrs. J. L. B. Chop sardines, ham, and a few pickles quite fine ; mix with mustard, pepper, catsup, salt, and vinegar ; spread between bread nicely buttered. This is to be cut cross- wise, like jelly cake. BAKED HAM. Mis. W. G. Davis. Most persons boil ham. 11. is much better baked, if baked right. Soak it for an hour in clean water and wipe it dry, next spread it all over with thin batter, and then put it into a deep dish with sticks under it to keep it out of the gravy. When it is fully done and the batter crusted on the flesh side, take off the skin and set it away to cool. BOILED HAM. Mrs. C. Waggoner. Take a ham weighing about eight or ten pounds ; soak it for twelve or twenty- four hours in cold water ; then cover it with boiling water, add one pint of vinegar, two or three bay-leaves, a little bunch of thyme and parsley, (the dried and sifted will do, or even the seeds of parsley may be used, if the fresh cannot be procured) ; boil very 1. i i i VALUABLE RECIPES. 107 slowly two hours and a half, take it out, skim it, remove all the fat, except a layer half an inch thick ; cut off with a sharp knife all the black-looking outside ; put the ham into your dripping pan, fat side uppermost, grate bread crust over it and sprinkle a teaspoon of powdered sugar over it ; put it in the oven for half an hour, until it is a beautiful brown. Eat cold; cut the nicest portion in slices; the ragged parts and odds and ends can be chopped fine and used for sandwiches; or, by adding three eggs to one pint of chopped ham, and frying brown, you have a delicious omelet for breakfast or lunch. The bones should be put in a soup-kettle, the rind and fat should be rendered and strained for frying potatoes and crullers. Ham cooked in this way will go much farther than when cooked in the ordinary manner. BOILED AND BAKED HAM. Mrs. P. B. A: er. Boil your ham tender ; cover it with the white of a raw egg, and sprinkle sugar or bread crumbs over it ; put it in the even and brown ; it is delicious also covered with a regular cake icing and browned. *♦: TO BOIL A HAM. M. Wash and scrape the ham clean; put it on in cold water enough to cover it ; put into the water two onions, two carrots, a head of celery, a dozen cloves and a hand- ful of timothv bay ; boil without stopping until the skin will readily pv3el from the ham ; cover the ham with rolled 108 THE HOME COOK BOOK. crackers, or bread crumbs that have been browned and rolled, and bake in a slow oven for two houis. SALTING PORK. A. m:q. 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 brine by using an inner cover and clean stones. Should any scum arise, pour off the brine, scald it, and add more salt. Old brine can be boiled down, well skimmed, and used for a fresh supply. CURING HAMS. Mrs. Mulford. Hang up the hams a week or ten days, the longer the tenderer and better, if kept perfectly sweet; mix for each good-sized ham, one teacup of salt, one tablespoon of molasses, one ounce of salt-petre ; lay the hams in 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 egg ; then soak eight hours in cold water ; hang up to dry in the kitchen or other more convenient place for a week or more ; smoke from three to five days, being careful not io heat the hams. Corn cobs T ^' f VALUABLE RECIPES. 109 and apple-tree wood are good for smoking. The juices are better retained if smoked with the hock down. Tie up carefully in bags for the summer. SALADS, SAUCES, AND PICKJLES. f. " To make this condiment, your poet begs The powdered yellow of two hard-boiled eggs ; Two boiled potatoes, passed through the kitchen sidve, Smoothness and softness to the salad give ; Let onions atoms lurk within the bowl, And, half suspected, animate the whole ; Of mordant mustard, add a single spoon ; Distrust the condiment that bites so soon ; ' But, deem it not, thou man of herbs, a fault To add a double quantity of salt ; Four times the spoon with oil from Lucca crown, And twice with vinegar, procured from town ; And lastly, o'er the flavoured compound toss A magic soupcon of anchovy sauce. 0, green and glorious ! 0, herbaceous treat ! 'Twould tempt the dying anchorite to eat ; Back to the world he'd turn his fleeting soul, And plunge his fingers in the salad bowl ; Sereneh full, the epicure would say, * Fate cannot harm me, I have dined to-day.' '* —Sidney Smith. CHICKEN SALAD. Mrs. Morgan. Cut the white meat of chickens into small bits, the size of peas, (also the dark meat, if you like), chop the 110 THE HOME COOK BOOK, wholo parts of celery nearly as small. Prepare a dress- ing thus : Rub the yolks of hard boiled eggs smooth ; to each yolk put half a teaspoon of mustard, the same quantity of salt, a tablespoon of oil, and a wine glass of vinegar ; mix the chicken and celery in a large bowl and pour over this dressing with a little cream added. The dressing must not be put on till just before it is served. CHICKEN SALAD. Mrs. Higgins. Two chickens, chopped coarse ; eight heads of celery, three eggs, one pint vinegar, one tablespoon flour, one tablespoon sugar, rub the yolks of the eggs to a fine powder, then add the salt, mustard, and oil, mixing well together; then add the cream; and after that the vinegar and raw egg. CHICKEN SALAD. Mrs. Hobbs. Three chickens chopped fine, both light and dark meat ; the juice of two lemons ; eight or ten eggs boiled hard ; the whites chopped fine and the yolks mashed fine, moisten with six teaspoons melted butter, two of sweet oil ; to which add one tablespoon o^. mustard, one of pepper, one of salt, one ol sugar, three oi cream ; and last, add six large bunches of celery chopped fine, with sufficient vinegar to moisten the whole. FRENCH POTATO SALAD. Slice some cold boiled potatoes into a salad bowl, sprinkle over them some parsley and a small quantity 1 f VALUABLE RECIPES. Ill I i i I ( of onions cut very fine, and then pour over a sauce made of the following ingredients : mustard, pepper, and salt, and a small quantity of vinegar, rub well together be- fore pouring in some fine olive oil, whip all till the sauce looks creamy, CHICKEN SALAD. Mary Norton. Take the breasts of four well boiled chickens, cut in small pieces, but not too fine ; mix with the chicken eight teacups of celery cut also in small pieces, and, with the above, the chopped whites of twelve hard-boiled eggs. For dressing, the yolks of four raw eggs ; beat into them half of an ordinary sized bottle of olive oil, beginning with a teaspoon, and adding no more than that at a time, until it is thoroughly mixed ; then add the well-mashed and pulverized yolks of twelve eggs, salt and pepper, three tablespoons mustard, a pinch of cayenne pepper, and a gill of vinegar ; then stir this dressing thoroughly into the mixed chicken celery and whites ol eggs. CHICKEN SALAD. Mrs. Farmelee. Boil one chicken tender, then take the meat and chop up, take two tablespoons of mustard, 3 eggs boiled hard, chop the whites with the chickens, the yolks rub up fine with the mustard, one tablespoon of salt, three table- spoons melted butter, one tablespoon black pepper, vinegar enough to moisten it, chop three heads of celery to one chicken, mix all together and serve. 112 THE HOME OOOK BOOK. SALAD DKESSING FOR CABBAGE OR LETTUCE. Mrs. Parmelee. Three eggs, two teaspoons black pepper, one teaspoon salt, one tablespoon mustard, three of melted butter, six teaspoons sweet cream, one coffee cup of vinegar ; put all together, on stove, and cook till it looks smooth like cream, stirring all the time to keep from burning ; then, when cold, put over cabbage chopped fine. SALAD. Miss Ada King. Two eggs boiled hard, one teaspoon mustard, two^ tablespoons vinegar, one cup milk, two heads celery, and one-half cup sugar. FISH SALAD. M. A. T. Boil tender a white-fish or trout ; chop fine ; add same quantity chopped celery, cabbage or lettuce ; sea- son same as chicken salad. VEGETABLE SALAD. Anonymous. Take cold vegetables left from dinner, such as pota- toes, peas, string beans, shell beans, beets, etc., and chill ihem on the ice ; cover with mayonais^ and serve. You may use for this any salad dressing. k VALUABLE RECIPES. 113 A • POTATO SALAD. M. A. T. Sliced cold boiled potatoes; almonds blanched and quartered ; hickory nuts, also, if liked (both of these may be omitted). A very small quantity of chopped onions ; pour over this any good salad dressing, not too much, and garnish with chopped parsley ; cold boiled beets, sliced lemon, and anchovies, may be added to the salad, if liked. ASPARAGUS SALAD. Boil the asparagus in water until tender; cut off the hard ends, and set the rest away. When cool, cut in inch long pieces, and put it in your salad dish. Pour over a mayonaise dressing, and garnish with a few capers. CUCUMBER SALAD. Mrs. King. Take a dozen ripe ** white spine" cucumbers ; wash, pare, and cut into strips, taking out the seeds ; cut into pieces, like small dice ; to each dozen cucumbers take twelve large white onions chopped ; six large green pep- pers, also chopped; one-quarter pound each of black and white mustard seed, and a gill of celery seed ; mix all well together ; add a teacup of salt, and hang up in a cotton bag to drain for twenty-four hours. Then add enough clear cold vinegar to cover it ; put into stone jars and fasten nearly air-tight. In six weeks it will be fit for use. Excellent. > Ill THE no"\rF, c!00K nooK. CABBAGE SALAD. Mr. J. H. Mead. First prer)aretlie cabbapje l)y letting it .stand for some time in cold water, in ordor to make it crisp ; dry wtil and shave as finely as possible. Choose a firm white cabbage. Dressing : liub together a pioce of butter the size of a walnut, and one tal)lespoon of fiour ; stir in two tablespoons of vinegar, and scald for a minute ; then add the yolk of an egg (beaten) and two tablespoons of cream ; salt and pepper to taste. SALAD DllESSING FOR CrTOPPED CABBAGE OR LETTUCE. Mrs. S, McMasfcer. Three eggs, two teaspoons black pepper, one teaspoon salt, one tablespoon mustard, three tablespoons melted butter, six teaspoons sweet cream, one coffee-cup of good vinegar. Put all on the stove and cook until it looks like cream, taking care to stir it all the time. DRESSING FOR SALAD. Mrs. Hoge. Two raw eggs, one tablespoon of butter, eight table- spoons of vinegar ; one-half teaspoon of mustard ; put in a bowl over boiling water and stir until it becomes like cream ; pepper and salt to your taste. SALAD DRESSING. MrB. A. A. Carpeuter. The yolks of four eggs, two-thirds of a cup of oil, red „ '• VALUABLE RECIPES. 115 popper, salt and mustard to taste, the juice of two lemons, and last of all, one cup of thick cream. If the dressing is for chicken salad, use the oil or fat from the chicken instead of sweet oil. Bo sure and put the cream in last, just hefore sending to tahle. SAUCES FOR MEAT OR FISH. DLAWN BUTTEE. Drawn butter forms the basis of most sauces. From this a great variety may be made, by adding to this dif- ferent flavours — anchovies, ochra, onions, celery, par- sley, mint, and relishes — using ' -^se flavours, which are suitable for the meat, game, o* iish, with which the sauces are to be served. A good standard receipt for drawn butter is as follows : Rub one tablespoon of flour with one-quarter of a pound of butter ; when well mixed, put in a saucepan with a tablespoon of milk or water ; set it in a dish of boiling water, shaking it well until the butter melts and is near boiling. It should not be set directly on the stove or over the coals, as the heat will make the butter oily and spoil it. ■ until you can put a fork through them ; take them out ; beat the remainder of vinegar and sugar and pour over them. Be careful not to boil them too long or they will break. SPICED CUEEANTS TO BE EATEN WITH MEATS. Mrs. Carson. Four quarts currants, one pint of vinegar, three pounds sugar, one tablespoon cinnamon, one of allspice, one of cloves, one of nutmeg ; cook one hour; keep in cool place, tightly covered. PICKLED PEACHES. Mrs. 0. D. Howard. Take five pounds of brown sugar to one gallon of pure cider vinegar ; boil it hard for thirty minutes, skimming off the scum till clear ; rub off the peaches in the mean- time out of boiling water (quickly) with a flannel cloth, sticking four cloves in each peach ; and put a bag of cin- namon into the boiling syrup. If the peaches are clingstones, put them into the boiling syrup for fifteen or twenty minutes ; if freestones, lay them in the jar in layers, and pour the syrup over them while hot ; then put a small plate over to keep them from rising, and cover tightly with cloth or paper. In four days look at them, and if necessary, boil the syrup again, and pour on while hot ; keep them in a cool place while the weathffis hot to prevent their souring. The White Sugar Cling is nice for pickling, and the Blood Peach is very rich, but dark. Small pears can be pickled in the same manner, if the skin is taken off. 1 .„c4m»mm9>^''»''"'- -^r^'-trmfm.. r \ t SOUR PICKLES *' Who pfippered the highest was surest to please." PEEPAEED MUSTAED. C. D, Adams. Two tablespoons mustard, one teaspoon sugar, one- half teaspoon salt, boiling water enough to mix it ; when cold, add one tablespoon salad oil and vinegar enough to thin it. This will keep a week or two. GEEEN TOMATO PICKLE. Mrs. Joseph Saulter. Cut half-peck of green tomatoes and six large onions into thin slices ; let them remain in salt and water over night ; then pour off the brine and put them in a preserv- ing kettle with four tablespoonsful of sugar, four of the best mustard, two teaspoonsful of ground cloves, two of cinnamojO, oii'e of cayenne pepper, and one of curry powder, /and let them simmer for one hour ; then put them ir^ston^ o| jglass jars. — -lEN TOMATO PICKLES. Slice Mi'ii. Spence. one J ui ^^_^f tomatoes into ajar, sprinkle a little salt ova- eadh/lajjer ; let them stand twenty-four hours, drain on the liquor ; put the tomatoes into a kettle with a teaspoinful of each of tho following spices : ground 4 I A I sli th onl VALUABTiE RECIPES. 127 i i ginger, allspice, cloves, mace, cinnamon, a teaspoonful of scraped horse-radish, twelve small or three large red peppers, three onions, a cup fall of brown sugar; cover all with vinegar ; boil slowly for three hours. Neither add to nor take from any of the ingredients or quantities given in the recipe, as it is perfect. OUDE SAUCE. C. Kennicott. One pint green tomatoes, six peppers (not large) ; four onions, chop together ; add one cup salt, and let it stand over night ; in the morning, drain off the water ; add one cup sugar, one cup horse-radish, one tablespoon ground cloves, one tablespoon cinnamon, cover with vinegar, and stew gently all day. MY MOTHEE'S FAVOUEITE PICKLES. Mrs, Savage. One quart raw cabbage chopped fine; one quart boiled beets chopped fine ; two cups of sugar, tablespoon of salt, one teaspoon black pepper, one-fourth teaspoon red pepper, one teacuj) of grated horse-radish ; cover with cold vinegar, and keep from the air. MIXED PICKLES. Mrs. F. M. Cragiii. Three hundred small cucumbers, four green peppers sliced fine, two large or three small heads cauliflower, three heads of white cabbage shaved fine, nine large onions sliced, one large root horse-radish, one quart of t ■■«ss*5n?r- -J^ilwarjuKl. • 128 THE HOME COOK BOOK. green beans cut one inch long, one quart green tomatoes sliced ; put this mixture in a pretty strong brine twenty- four hours; drain three hours, then sprinkle in one- fourth pound black and one-fourth pound of white mustard seed ; also one tablespoon black ground pepper ; let it come to a good boil in just vinegar enough to cover it, adding a little alum. Drain again, and when cold, mix in one-half pint of ground mustard ; cover the whole with good cider vinegar ; add turmeric enough to colour, if you like. PICKLED CABBAGE. Mrs. A. N. Arnold. Select solid heads, slice very fine, put in a jar, then cover with boiling water ; when cold, drain off the water, and season with grated horse-radish, salt, equal parts of black and red pepper, cinnamon, and cloves whole ; cover with strong vinegar. This is convenient and always good. INDIA PICKLE. Mrs. George Simpson. Take three quarts vinegar, quarter pound mustard, half ounce black pepper, one ounce cloves, one ounce all- spice, one ounce turmeric, one ounce ginger, one ounce cayenne pepper, handfull salt, same of sugar; boil for twenty minutes. When cold put in the vegetables and cover closely ; if the liquid should become thin, boil again and add more mustard in three weeks after making. i' i VALU.UJLE RECIPES. 129 OMATO MUSTARD. Mrs. George Simpson. Slice and boil for an hour, with six small red peppers, half bushel of ripe tomatoes strain through a colander and boil for an hour, with two tablespoonsful of black pepper, two ounces ginger, one ounce allspice, half ounce cloves, one-eighth ounce mace, quarter pound salt. When cold add two ounces mustard, two ounces currie powder, and one pint of vinegar. PICKLED CAULIFLOWER. After cutting off all the green leaves, put the cauli- flower into boiling water, with a good supply of salt, and boil from three to five minutes ; take them out of the salt and water, dip them in clear cold water one minute, to send the heat to the heart of the cauliflower, cut them in pieces convenient to put in jars, then make a mixture of one tablespoon of mace, one of cloves, one of allspice, one of ginger, two of white mustard seed, and a red pepper pod ; with each a gallon of vinegar. Let the mixture boil and pour it upon the cauliflower ; cover it closely and let it stand one week, then pour off the vinegar, scald it, and return it hot again to the cauliflower ; then put it in jars ready for use. The best cider vinegar should be used, and if it is not perfectly clear it will dissolve the cauHflower. PICKLES. Mrs. H. Baird. Slice one peck green tomatoes, and one quart small I %>s^iyte„jg^.: 130 THE HOME COOK BOOK. white onions, each in a separate dish, with a small tea- cup of salt on them ; to stand over night. Drain well, then take two quarts vinegar, one pound brown sugar, a few pepper pods, capsicums, some mace and ginger root, and put all together and simmer until tencler. A very nice pickle. ANOTIIEE GOOD PICKLE. Two quarts small cucumbers, one quart small onions, two small cauliflowers, one quart beans ; let them lie over-night, with a small teacup of salt in a gallon of water ; in the morning put them on the stove and let them come to a scald, then take out and let them cool. To two quarts of vinegar put one ounce of curry powder, one ounce turmeric, one ounce ground ginger, two ounces mu; Jard, one teaspoon cayenne pepper, two or three tablespoons salad oil ; mix all together, and let it just come to a boil and pour over the vegetables. FRENCH TOMATO PICKLE. I <» One peck green tomatoes, six onions nicely sliced; sprinkle one teacup salt over and stand all night ; then drain well and scald in weak vinegar ten or fifteen minutes ; drain again and scald with two quarts strong vinegar, one pound sugar, two tablespoons curry pow- der, two tablespoons turmeric, two teaspoons cinnamon, two teaspoons cloves, two teaspoons allspice, two tea- spoons mustard ; simmer all together slowly a few minutes. It is a beautiful rich pickle. I f 6 VALUAULE RECrrEfl. 131 BPICED TOMATOES. Mrt.. ytotoHbury. To four pounds of larp;c red tomatoes, take two pounds of good l)rown sugar, one pint of cider vinegar, half ounce of cloves, and half ounce of stick cinnamon ; stew all together in a preserving kettle until the tomatoes are cooked ; take the tomatoes out and put them on dishes to cool, letting the syrup go on sinnnering slowly ; when the tomatoes are cold return them to the syrup for a little while ; let them hecome cold l)efore putting them in the jars. The syrup must be boiled down as thick as molasses, and poured cold over the tomatoes ; tie them down with bladder or waxed paper. PICKLED CUCUMBERS. Mrs. Packard. Wash with care your cucumbers, and place in jars. Make a weak brine (a handful of salt to a gallon and a half of water). When scalding hot, turn over the cucum- bers and cover ; repeat this process three mornings in succession, taking care to skim thoroughly. On the fourth day have ready a porcelain kettle of vinegar, to which has been added a piece of alum the size of a wal- nut. When scalding hot, put in as many cucumbers as may be covered with the vinegar ; do not let them boil, but skim off as soon as scalded through, and replace with others, adding each time a small piece of alum. When this process is through, throw out the vinegar and replace with good cider or white wine vinegar ; add spices, mustard seed, and red peppers. Sort the pickles #1 "^ 182 THE HOME COOK BOOK. -»■ Jind place in Htone or glaHH jars, turn over tluj liot Hpiced vinegar; seal and put away the jars not needed for immediate use. Pickles thus prepaied are fine and crisp at the expiration of a year. Those that are kept in open- mouth jars may he covered with a cloth, which will need to he taken off and rinsed occasionally. I prefer green peppers, and prepare them witJi cucumhers in hrine. They are not as apt to hecome soft. DRESSING SALAD. Mrs. Kiley. In dressing salad it should be thoroughly saturated with oil, and seasoned with salt and pepper hefore vin- egar is added. The salt should not be dissolved in the vinegar but in the oil, by which means it is more equally distributed through the salad. CUCUMBEES FOR PRESENT USE. Mrs. Eiley. The best way of utilising cucumberg lor present use is to parboil them in a solution of water, \ inegar, and salt. They should be split in two before boiling, and, if dene properly, will present a beautiful green colour. TOMATO MUSTARD. Mrs. Spauldiug. One peck of tomatoes, ripe, half-pound salt, six red peppers, three tablespoonsful^of blaok pepper, one ounce ginger, one ounce allspice, half ounce maco, half ounce cloves, a few cloves of garlic, two onions, quarter , *^~ VALUABLE UHCU'EH. 138 pound mustard, a tablospoonful of red poppcrfl, and a liMlf pint vincpfar. Pec) the tomatoes, and ))()il an hour with six red poppers ; then add the other spices (ex- cepting the mustard and vinegar, which are added after the sauce is stramod througli a colander and cooled), and boil another hour. WOUCESTER SAUCE. Mrs T. H. Riley. One ounce cayenne pepper, one quart vinegar, two tablespoonsful soy, three cloves garlic pounded, three cloves shalots pounded, five anchovies bruised fine. The whole to be well mixed and rubbed through a sieve. Keep for ten days corked up, and then bottle for use. Strain or not as preferred. TOMATO CATSUP. Mrs. T. B. Riley. Take one bushel of ripe tomatoes, boil them until they are soft, squeeze them through a fine wire sieve, and add half a gallon of vinegar, one pint of salt, two ounces of cloves, a quarter of a pound of allspice, two ounces cayenne pepper, three tablespoonsful of ground peppers, five heads of garlic (skinned and separated). Mix together and boil three hours, or until reduced to about one half. Bottle without straining. HOESE-EADISH SAUCE. Grate very fine a stick of horse-radish ; with two tablespoons of it mix a teaspoonful of salt and four *%''-S/ai l(^^a*tt^m<^■e 134 THE HOME COOK BOOK. tablespoons of cream ; stir briskly and add by degrees a wineglass of vinegar. TOMATO MUSTAED. Mrs. Carson. One peck of tomatoes, one teacupful of salt ; boil in a preserving pan half an hour ; pulp it through a colander and return to kettle with the folio ,ving : one dessert spoon of cloves, (ground spices), on of allspice, one of black pepper, one of ginger, one of cayenne, a little gar- lic, some onions, and a little curry powder. Let it boil down considerably, then strain through a sieve and add flour of mustard, until the proper thickness is ob- tained, and simmer for a short time ; then bottle for use. TOMATO CATSUP. Mrs. Carson. One bushel of good ripe tomatoes, one-half gallon of good vinegar, also fresh ground spices, quarter pou}id allspice, two ounces cloves, three tablespoons black pep- per, six large onions or two heads garlic, one pint and a half of salt, four large red peppers ; boil for a length of time, and strain through a sieve, and add the vinegar last ; boil until it is thick enough. EAST INDIA PICKLES. Mrs. Ellas. One half peck sliced green tomatoes, one half peck shced white onions, twenty -five small cucum])ers, two ' I VALUABLE BECIPES. 135 peck , two cauliflowers cut in small branches ; sprinkle salt over these plentifully and let stand twenty-four hours, and then drain well ; mix half a cup of grated horse-radish root with half an ounce of turmeric, (get at drug store), half an ounce of each of ground cinnamon and cloves, one ounce of ground pepper, one pint of ground mustard seed, one pint of brown sugar, two bunches of chopped celery. Put this mixture into a porcelain kettle in lay- ers with the vegetables. Cover with cold cider vinegar, and boil slowly for two hours. The turmeric gives the pickles the yellow colour peculiar to East India pickles, and in taste and appearance they cannot be distin- guished from the genuine. MRS. ELLAS' CHOW CHOW. Two quarts tomatoes, two white onions, half dozen greon peppers, one dozen cucimbers, two heads of ca.b- bage, all chopped fine ; let this stand over night ; sprinkle a teacup of salt in it. In the morning drain off the brine, and season with one tablespoonful celery seed, one ounce turmeric, half teaspoon cayenne pepper, one cup brown sugar, one ounce cinnamon, one ounce allspice, one ounce black pepper, one quarter ounce cloves, vinegar enough to cover, and boil two hours. DEAWN BUTTER, OR MELTED BUTTER. Miss Beaty. Rub in two teaspoonsful of flour into a quarter of a pound of butter ; add five tablespoonsful of cold water ; ret it into boiling water .nd let it meit, and heat until it begins t(> simmer, and it is done. Never simmer it •'!%. -"^ivu^ ■gpjifflfft-'*;' * -?)(V-" '^flffHy^WW**^' ' I I ■I 136 THE HOME COOK BOOK. on coals, as it fries the oil and spoils it. Be careful not to have the flour in lumps. If it is to be used with fish, put in chopped eggs and nasturtium, or capers. If used with boiled fowl, put in oysters while it is simmer- ing, and let them heat through. BUBNT BUTTEB FOE FISH OR EGGS. Miss Beaty. Heat two ounces of butter in a frying-pan till a dark brown, then add a teaspoonful of vinegar, half a tea- spoonful of salt, and half a dozen shakes from the pepper-box. TOMATO CATSUP. . Miss Beaty. Pour boiling water on the tomatoes ; let them stand until you can rub off the skin, then cover them with salt and let them stand twenty -four hours. Then strain them, and to two quarts put three ounces of cloves, two ounces of pepper and two nutmegs. Boil half an hour, then add a pint of wine. CUERIED DISHES. Miss Beaty. Chickens and veal are most suitable Tor curries. Boil the meat till tender, and separate the joints. Put a little butter in ^, stew-pan with the chickens, pour on a part of the liquor in which the meat was boiled, enough to cover it, and let it stew twenty minutes more. Pre- pare the curry thus : Toi four pounds of meat take a I -m': i h VALUABLE RECIPES. 137 f tahk spoonful of curry powder, a teacup of boiled rice, and a tablespoonfui of flour and another of melted but- ter, a teacup of the liquor and half a teaspoonful of salt ; mix them, and pour them over the meat, and let stew ten minutes more. Rice should be boiled for an accom- paniment. RIPE TOMATO PICKLES. '' ■ Mrs. C. M. Dickerman. To seven pounds of ripe tomatoes add three pounds sugar, one quart vinegar, boil them together fifteen min- utes, skim out the tomatoes and boil the syrup a fc v minutes longer. Spice to suit the taste with cloves and cinnamon. PICCALILLI. Mrs. Lamkin. One peck of green tomatoes ; (if the flavour of onions is desired, take eight, but it is very nice without any), four green peppers ; slice all, and put in layers, sprinkle on one cup of St^lt, and let them remain over night ; in the morning press dry through a sieve, put it in a porcelain kettle and cover with vinegar ; add one cup of sugar, a tablespoon of each kind of spice ; pnt into a muslin bag; stew slowly about an hour, or until the tomatoes are as soft a 3 you desire. TO PICKLE MUSHROOMS BROWN. Miss Brokovski. Take the small buttons and rub them very clean with 'if V * 138 THE HOME COOK BOOK. a flannel, and some vinegar ; then put them in a dish with a little salt over them to draw the liquor from them, then put them into a kettle to stew very gently in their own liquor ; boil them in good vinegar, with mace, cloves, and black pepper. TOMATOES WHOLE FOE WINTEE USE. Mis. J. Saulter. Fill a large stone jar with ripe tomatoes, then add a few whole cloves and a little sugar ; cover them well with one half cold vinegar and half water ; place a piece of flannel over the jar well down into the vinegar, then tie down with paper. I have kept tomatoes in this way the year round, and can cheerfully recommend them. Should mildew collect on the flannel it will not injure the tomatoes in the least. CHOW-CHOW. Mrs. John Corthell, Two heads cabbage, two heads cauliflower, one dozen cucumbers, six roots of celery, six peppers, one quart of small white onions, two quarts green tomatoes ; cut into small pieces, and boil each vegetaole separately until tender, then strain them. Two gallons of vinegar, one- fourth pound of mustard, one-fourth pound of mustard seed, one pot of French mustard, one ounce of cloves, two ounces of turmeric ; put the vinegar and spices into a kettle and let them come to a boil ; mix the vegetables and pour over the dressing. i ^ VALUABLE RECIPES. 139 PICKLED OYSTEBS. Mrs. Curl Hammond. Wash the oysters and scald them in strong salt and water ; skim them out and throw into cold water ; scald vinegar well and whole peppers; let it get cold. Put the oysters in a stone jar; make liquor to cover them of water they were scalded in, and vinegar. A cup of vin- egar to one quart liquor, to be used cold. BRINE THAT PRESERVES BUTTER A YEAR. Mrs. D. McCraney, To three gallons of brine strong enough to bear an egg, add one-quarter pound good loaf sugar, and one tablespoonful of saltpetre ; boil the brine, and when it is cold strain carefully. Pack butter closely in small jars, and allow the brine to cover the butter to the depth of at least four inches. This completely excludes the air. If practicable make your butter into small roles, wrap each carefully in a clean muslin cloth, tying up with a string ; place a weight over the butter to keep it all sub- merged in the brine. This mode is most recommended b^ those who have tried both. BREAKFAST AND SUPPER. ' Dinner may be pleasant ; So may social tea ; But yet, methink^ the breakfast Is best of all the three." — Anon. RELISHES. OYSTER STEW. Mrs. A. S. Ewing. Strain the juice from the oysters placed in the colan- der into a stew pan ; let it come to a boil ; remove the scum and a clear liquor will remain ; turn cold water upon the oysters, and rinse thoroughly ; add them to the liquor, with a cup of cream or milk, butter, salt, and cayenne pepper. Have ready buttered dice-shaped pieces of toast upon a meat dish ; pour the oysters over, garnish with parsley, and serve hot. TOAST. Toast the bread very quickly, dip each slice in boil- ing water, (a little salt in the water), as soon as you have toasted it ; then spread it with butter ; cover and keep hot as you proceed. Make milk toast in the same VALUABLE RECIPES. 141 ;r. lan- the ater 1 to and ^ped ver. )oil- you and imo way, keeping the milk at nearly boiling heat ; it is bet- ter to spread the butter on the bread after it is dipped in hot milk, than to melt it in the milk ; thicken what milk is left with a little corn starch, and pour over the toast when sent to the table. SCRAMBLED EGGS. Helena Smith. Beat up six eggs with two ounces of butter, one table- spoonful of cream of new milk, a little chopped parsley, and salt ; put all in a saucepan, and keep stirring over the fire until it begins to thicken, when it should be im- mediately dished on buttered toast. FRENCH TOAST. Mrs. M. J. Savage. To one egg thoroughly beaten, put one cup of sweet milk and a little salt. Slice light bread, and dip into the mixture, allowing each slice to absorb some of the milk ; then brown on a hot buttered griddle ; spread with butter and serve hot. TONGUE TOAST. M. A. P. Take cold boiled tongue, mince it fine ; mix it with cream or milk, and to every half pint of the mixture, allow the well beaten yolks of two eggs ; place over the fire and let it simmer a minute or two ; have ready some nicely toasted bread ; butter it ; place it on a hot dish and pour the mixture over ; send to the table hot. v 142 THE HOME COOK DOOK. LEMON TOAST. E. A. Forsyth. Take the yolks of six eggs, beat them well and add three cups of sweet milk ; take baker's bread not too stale and cut into slices ; dip them into the milk and eggs, and lay the slices into a spider, with sufficient melted butter hot to fry a nice delicate brown ; take the whites of the six eggs, and beat them to a froth, adding a large cup of white sugar ; add the juice of two lemons, heating well, and adding two cups boiling water ; serve over the toast as a sauce, and you will find it a very de- licious dish. FRIED BREAD IN BATTER. M. A. T. Take one tablespoon sweet light dough; dissolve it in one cap sweet milk ; add three or four eggs, one and a half cups flour, one teaspoon of salt ; cut some thin slices of light bread, dip in this batter, and fry in hot lard ; sprinkle with powdered sugar, and garnish with jelly. CODFISH BALLS. Mrs. Banks. Take four cups of mashed potatoes, three cups of boiled codfish minced fine, add butter; mix well to- gether; then add two well beaten eggs, beating it up again thoroughly ; drop by spoonsful into hot lard and fry the same as doughnuts. Are nice fried in croquette baskets. \ VALUABLE REOirES. CODFISH PUFF. 143 Mrs. BaukB. Recipe the same as for codfish ])alls put in an earthen* ' baking plate ; smooth over the top, and put over some butter, and then in a hot oven to bake. CODFISH HASH. Mrs. N. P. Wilder. One pint boiled picked codfish well freshened, one quart cold boiled chopped potatoes mixed well together, three slices salt pork freshened, cut in very small pieces and fried brown ; remove half the pork, and add your ilsh and potatoes to the remainder ; let it stand and steam five minutes without stirring ; be careful not to let it burn ; then add one -third cup milk and stir thor- oughly ; put the remainder of the pork around the edge of the spider, and a little butter over it ; simmer it over a slow fire for half an hour, until a brown crust is formed, when turn it over on a platter and serve. BEEF HASH. Chop fine cold beef, either boiled or baked ; have ready cold boiled potatoes ; to one pint of meat put one pint and a little more of potatoes, chopped fine ; have ready a spider, with a good piece of butter in it ; put in the hash ; season with pepper and salt, and then add rich milk or cream. Milk is a very great improvement. CORNED BEEF HASH. One and one-half pounds nice corned beef, boiled 144 THE HOME COOK BOOK. tender and chopped fine ; one-third more potatoes wlK^n chopped than meat ; three hirge onions Hhced fine and browned in butter, and when tender, add the meat and potatoes, well, seasoned with salt and popper ; enough water to moisten. A small red pepper chopped fine is a great improvement. It is good without onions also. BREAKFAST STEAK. A nice steak of beef or veal ; pound it with a steak mallet, if tough ; lay in a baking tin, dredge it lightly with flour, season with salt and pepper, and, if you like, a little chopped parsley ; then put in the oven and bake for twenty or thirty minutes, 'or until sufficiently well done ; take it up, put it on the platter, spread with but- ter, and dredge into the juices of the meat in the baking pan a little flour, and season with butter ; let this boil up and pour over the steak. This is very nice. SIDE DISH. R. A. Sibley. Chopped cold meat well seasoned ; wet with gravy, if convenient, put it on a platter: then take cold rice made moist with milk and one egg, season with pepper and salt ; if not sufficient rice, add powdered bread crumbs ; place this around the platter quite thick ; set in oven to heat and brown. ANOTHER SIDE DISH. R. A. Sibley. Cold turkey, chicken or any cold meat, chopped fine, / / VALUABLE RECIPES. 145 * seasoned with salt, pepper, and gravy ; lay pie crust round the edge of the platter, and cover the same ; bake a nice brown in the oven. Very little meat makes a diah for several persons. A NICE EKEAKFAST DISH. Harriet N. Jenks. Mince cold beef or lamb ; if beef put in a pinch of pul- verized cloves ; if lamb, a pinch of suiLmer savoury to season it, very little pepper and some salt, and put it in a baking dish ; mash potatoes and mix them with cream and butter and a little salt, and sju'ead them over the meat ; beat up an egg with cream or milk, a very little ; spread it over the potatoes, and bake it a short time, sufficient to warm it through and brown the potatoes. POTATO PUFFS. S. S. Pierce. Take cold roast meat (either beef, veal, or mutton) ; clear it from gristle ; chop fine ; season with pepper and salt ; boil and mash some potatoes, and make them into a paste with one or two eggs ; roll it out with a little flour ; cut it round with a saucer ; put your seasoned meat on one half; fold it> over like a puff; turn it neatly round, and fry it a light brown; Nice for breakfast. RICE CAKES. Mrs. A. M. Gibbs. One teacup of soft boiled rice, the yolk of one egg, a pinch of salt, two tablespoons of sifted flour, beaten well 'it 146 THE nuME COOK BOOK. together ; add sweet milk until it is al)out the consiHtoncy of sponge cako or thick cream, and .jiist before baking stir in lightly the beaten white ol the egg. The lofjs flour used the better for invalids. VEAL STEW. Two pounds of veal steak cut in strips ; put in cold water in a skillet or spider and over the fire. The water should be just sufficient to cover the meat. Pare, wash and slice one small potato and put in with the meat. Stew for twenty or thirty minutes gently, taking care that the water does not boil away. Have ready two or three eggs boiled in the shell. When the meat is tender add to the broth one cup of fresh milk and one heaping tablespoon of flour wet with milk; cieasou all with butter, salt and pepper, and, if you like, a little parsley. Cut the hard boiled eggs in slices and put into the broth. Let all boil up once, and serve with or without toast on the platter. A very nice breakfast dish. TO STEW MUSHROOMS. Miss Brokovski. Peel them and put them to stew in some milk till tender, when sufficiently done, put to them some butter and flour mixed together, a little cayenne, and some salt; part cream instead of milk will improve them. BAKED EGGS. Mrs. L. M. Angle. Break six or seven eggs into a buttered dish, taking I V ta r rill - ..T II riilr'iliWIMIiyi?' ■"nfffih.mi.riri ^w^aUMMaaHMMU VALUABLE UECirES. 147 care lliat oacli is wliolo, nncf doos not encroach upon the othorH 80 much as to mix or disturb the yolks ; sprinkle with pepper and Halt, and put a hit of butter upon eacli. Put into an oven and hako until the whites are set. This is far superior to fried eggs, and very nice for breakfast, served on toast or alone. POACHED EGGS. Break as many eggs as you wish to use, one at a time, and drop carefully into a spider filled with boiling water. When the whites of the eggs are well set, slip a spoon carefully under and take out, laying each upon a small piece of buttciud toast on the platter. Put a very small piece of butter on each egg, a slight dash of pepper, and serve immediately. mg OMELET--(SPLENDID). Six eggs, whites and yolks beaten separately ; half pint milk, six teaspoons corn starch, one teaspoon of baking powder, and a little salt ; add the whites, beaten to a stiff froth, last; cook in a little butter. EGG-OMELET. Mrs. Carson. .^ Six eggs beaten separately, half pint sweet milk, six teaspoons ol corn starch made smooth in a little of the milk, one teaspoon baking powder, a, little salt ; add the whites last, cook in a hot pan with a little butter); when nicely browned, roll over on hot dish and serve at once. ■fc' rM^' 148 THE HOME COOK BOOK i i i OMELET. ilrs. Midglcy. Six eggs, teacup of milk, pepper and sal*-. ; beat yolks and whites separa^jcly ; add pepper and salt with yolks, then stir in the milk ; lastly stir in the whites very lightly ; have your pan very hot, put a good bit of but- ter in your pan, then the mixture. Cook ten minutes, put in the oven for three minutes, slip on a hot plate, and eat. OMELET. Mies E. C. Harris. One crp of milk, one tablespoon flour stirred into the milk ; four eggs, the yolks and whites oeaten separately ; one-half tablespoon melted butter stir/ed into the mix- ture ; a little salt. Stir in the whites before putting into the spider. Cook on top of the stove about ten minutes, then set the spider in the ovon to brown the top. To be eaten as soon as taken from the oven. V^ery nice. FEIED OMELET. Mrs. F. B. Orr. Three eggs, two gills milk, two tablespoons flour, a little salt and pepper, fried on hot griddle. FEIAE'S OMELET. Mr}. DeForest. Boil a dozen apples, as for sauce ; stir in one-tourth \ !i JiMlMliMf alfcAw VALUABLE RECIPES. 149 \ i pound of I/Utter, ditto white sugar ; when cold, add four ■well beaten eggs and i few spoons of cream ; put it into a baking dish, we]', buttered, and thickly strewn with bread crumbs on the bottom and sides ; strew currants over the top. Bake forty-five minutes ; turn on a plat- ter, and sift sugar over it. Serve with sugar and cream, or a boiled custard ; the latter is much the nicer. FRENCH OMELET. M. One cup boiling milk with one tablespoon of butter melted in it ; pour this on one cup of bread crumbs, (the bread must be light) ; add salt, pepper, and the yolks of six eggs well beaten ; mix thoroughly ; and lastly, add the six whiter cut to a stiff froth ; mix lightly and fry with hot butter ; this will make two ; when almost done, turn together in shape of half moon. BAKED OMELET. Mrs. Edward E]y. Six eggs, two tablespoons of flour, a little salt, one cup of milk ; take a little of the milk, and stir the flour into it; add the rest of the milk, and the yolks of the eggs; then beat the whites of the eggs to a stiff froth, and pour into the flour, milk, and yolks ; put a piece of butter the size of a small egg into an iron spider, and let it get hot, but not so the butter will burn ; then pour the mixture in and put in a moderate oven to bake in the spider. It takes about ten minutes to bake. Then slip a knife under and loosen, and slip ofi' on a large plate or platter. II . - mt .1 m i i 1 1 I II! jpwMj pi M p^ ^J i I ■- 150 THE HOME COOK BOOK. VEAL OMELET Mrs. J. S. Gano. Three pounds of loan veal, two eggs, six small butter crackers, one tablespoon of thyme, one of salt, one of pepper, two of milk ; knead it like bread, and bake it two hours in a slow oven, basting it with butter often, then slice for tea. CHEESE SCALLOP. Soak one cup of dry bread crumbs in fresh milk. Beat into this three eggs; add one tablespoon of butter and one-half a pound of grated cheese ; strew upon the top sifted bread crumbs, and bake in the oven a delicate brown. An excellent relish when eaten with thin slices of bread and butter. FISH EELISH. After Marion Harland. One cup of drawn butter with an egg beaten in, two hard boiled eggs, mashed potato (a cup will do), one cup of cold fish (cod, halibut, or shad), roe of cod or shad, and one teaspoon of butter, one teaspoon of minced parsley, pepper and salt to taste. Method : Dry the roe previously well boiled ; mince the fish fine and season ; wash up the roe with the butter and the yolks of the boiled eggs ; cut the white into thin rings ; put a layer of mashed potatoes at the bottom of a deep buttered dish ; then alternate layers of fish ; drawn butter with the rings of the whites imbedded in this roe ; more potato at top; cover and set in the oven until it smokes and H VALUABLE RECIPES. 161 bubbles.; brown by removing the cover a few minutes. Send to table in the baking dish, and pass pickles with it. BREAKFAST GEMS. Mrs. Brown. One cup sweet milk, one and a half cups flour, one egg, one teaspoon salt, one teaspoon baking powder; beaten together five minutes ; bake in hot gem pans in a hot oven about fifteen minutes. POTATO CAKE. Mrs. S. McMaster. Crush cold boiled potatoes with butter and salt ; mix in a small proportion of flour and a little yeast (the last may be omitted at pleasure), and with milk work the whole to the consistency of very firm dough ; roll it out to the thickness of an inch and a half or two inches; cut it out the size of your frying pan, previously greased, and in it lay your cake after flouring it all over ; bake covered with a plate, shake and shift it a little from time to tine to prevent burning ; when half done turn it, and cover with a plate again. EICE FRITTERS. Mrs. S. McMaster. Boil three tablespoonsful of rice until it swells to the full size, then drain quite dry and mix with it four eggs well beaten, quarter pound of currants and a little grated lem*-/!! peel, nutmeg and sugar to the taste ; stir in as much flour as will thicken it, and fry in lard. K/-y0^ mm ^SiiK^«mmBHHIHii ■J p^^ww^r^'— ' 152 f THE HOME COOK BOOK. BREAKFAST BUNS. Mrs. J. W. Preston. Two cups of flour, three-fourths cup of corn meal, three-fourths cup of butter, one-half cup of sugar, two eggs beaten; one cup of milk, three teaspoons baking powder ; bake in hot oven twenty minutes. QUICK SALLY LUNN. One cup of sugar, one-half a cup of butter ; stir well together, and then add one or two eggs ; put in one good pint of sweet milk, and v/ith sufficient flour to make a batter about as stiff as cake ; put in three teaspoons of baking powder ; bake and eat hot with butter, for tea or breakfast. BREAKFAST CAKE. Mrs. C. Bradley. One pint of flour, three tablespoons of butter, three tablespoons of sugar, one egg, one cu[" sweet milk, one teaspoon cream tartar, one-half teaspoon soda ; to be eaten with butter. EYE CAKES FOR TEA. Harriet N. Jeuks. Two teacups of rye flour, one of wheat flour, one of sour milk, one teaspoon of soda, put in the sour milk, and while foaming stir it in the flour and rye, with one- half teaspoon of salt, one-half teacup of molasscB ; make it stiff and turn it into a buttered pan; spread it smooth with a spoon dipped in hot water ; bake one-half hour. ■*Sf^r.^ m _ 4,. f VALUABLE RECIPES. 153 JOLLY BOYS. Je.vanie B'ayton, One quart corn meal ; scald and cool ; one pint of flour, two eggs, one teaspoon soda, two of cream tartar, a little milk, salt ; make as thick as pancakes, and fry in hot lard. Nice for breakfast. GRAHAM BREAKFAST CAKES. Mrs. Gibbs. Two cups of Graham flour, one cup of wheat flour, two eggs well beaten ; mix with sweet milk, to make a very thin batter ; bake in gem irons ; have the irons hot, then set them on the upper grate in the oven ; will bake in fifteen minutes. TEA CAKE. Mrs. H. P. Stowell. One egg, one cup sugar, one cup sweet milk, piece of butter size of an egg, one teaspoon cream-tartar, one- half teaspoon soda, one pint of flour. Eaten warm. COTTAGE CHEESE. •Mrs. Gibbs. Pour boiling water on the thick milk in the pan in which it has turned, stirring while you pour ; as soon as the milk separates from the whey and begins to appear cooked, let it settle ; in a minute or two most of the water and whey can be poured off ; if not sufficiently *,».. 154 THB HOME COOK BOOK. cooked, more hot water may be used ; set the pan on edge, and with your spoon or hand draw the curd to the upper side, pressing out as much water as possible ; if desired, it can stand a few moments in cold water ; when squeezed dry, work the curd fine, rolling it be- tween the hands ; add salt and cream to taste ; in very warm weather when the milk has turned quickly, it is very palatable without the addition of cream. WHITE CORN BEEAD. Mrs. E. S. Cheesoborongh. One pint of meal thoroughly scalded with Lard-boil- ing water ; butter the size of an egg, and one well- beaten egg; add milk to make it just thin enough to flow over the pan. Have the batter an inch thick, and then bake, YPSHuANTI EGG ROLLS. Miss Norris. Allow one egg for each person, two cups of milk for three eggs, four teaspoons of flour ; beat whites and yolks separately, and add the eggs last. Put a very little of the mixture into a hot frying pan well greased with butter; roll as you would omelet, and put on a platter. Send in hot. For breakfast or tea. Can be eaten with sugar. >^* \ i IrtHMMHMabNrtW n V c 9 if 1 > 1 r 7 1 IS 1 ^1' \ ■t : i VEGETABLES. " "VTitness, thou best Anana, thou the priilo Of vegeta)'!o lite, beyond whaot'er The poetf. imaged in the golden age. Quick, 1ft me strip thee of thy tufty coat, Spread thy ambrosial stores, aud feast with Jove." — Thompson. BOILED POTATOES. Old potatoes are better for being peeled and put in cold water an hour before being put over to boil. They should then be put into fresh cold water, when set over the fire. New potatoes should always be put into boiling Wcitci, and it is best to prepare them just in time for cooking. Are better steamed than boiled. MASHED POTATOES. Mrs. F. D. J. Peel the potatoes, and let them stand in cold water for half an hour ; then put in the steamer over boiling water and cook them until mealy and quite tender. Have ready an earthen basin, or a bright tin pan, into which yoti will put your potatoes, so that while mashing and preparing, they can be kept on the stove and hot. Now mash well and finely with the potato-masher, and then season with salt ; allow a generous piece of butter, and lastly, add a teacup of rich milk ; mix altogether well, and then take up on a deep dish. There will now be three or four ways to finish this, jS'TI^ISaHS! mrnkt »m'ftifim''^'u»r>nttamjimat \ 156 THE HOME COOK ROOK. and which arc, first ))y putting a little hnttcr on tho top, after smoothinf^ nicely, and putting it a moment at the mouth of the oven, and then serving cpiite hot; or you may put it into the oven, which should he quick and hot, and^hake the crust of a rich hrown. Or, again, the top may he scored a golden hrown with steel bars made for this purpose. Or, lastly, after mashing the potato, i)ut it into a mould and shape it ; then loosen it from the mould and turn it on to a flat piece of sheet iron, large enough to cover the bottom of the mould with handles at the skies. Then have ready hot lard in which you immerse the moulded potato and fry a rich golden brown. Take out and with a knife under, slide carefully on your platter. Garnish tlie dish around with curled parsley leaves. If the potato is put in the oven to brown, it should be put in a baking plate and may be sent to the table in the dish in which it is baked, with a knitted cover over. 1 /* « 0/ FRENCH POTATOES. Mrs. W. G. Davis. Peel and cut some potatoes in slices lengthwise, wipe dry and drop them inboiii^g lard ; serve very hot. POTxiTOES AND CREAM. Mince cold boiled potatoes fine ; put them into a spider with melted butter in it ; let them fry a little in the butter well covered; then put in a fresh piece of butter, season with salt and pepper, and pour oyer cream or rich milk; let it boil up once and berve. /' £i VALUABLE RECIPES. 167 Wipe /' ' "^ /» POTATOES FRIED. Mrs. A. Pare potatoes ; cut in pieces one-half inch wide, and as long as the potato ; keep them in cold water till wanted ; drop in boiling lard ; when nearly done, take them out with a skimmer and drain them ; boil up the lard again, and drop them back, and fry till done ; this makes them puff up ; sprinkle with salt and servo very hot. POTATO CROQUETTES. Take finely mashed potato and mix through it sufficient salt, pepper, and butter to season well, with sweet milk or cream to moisten; mix thoroughly with this one beaten egg, and then make up into small rolls, being careful to have the surface perfectly smooth. Have ready one plate with a beaten egg upon it, and another with cracker crumbs. Dip each roll into the egg and then into the crumbs, and fry of a rich golden brown in hot lard. Lay the croquettes on brown pa^ ^ first, and serve on a napkin. PARSNIPS. Boil until tender in a little salted water ; then take up ; skim them, cut in strips, dip in beaten egg, and fry in melted butter or hot lard. TURNIPS. Boil until tender ; mash and season with butter, pep- per, salt, and a little rich milk or cream. Serve with mutton. S ■%iugfsm J ' 158 THE HOME COOK BOOK, BEETS. Clean these nicely, but do not pare them, leavinf:^ on a short piece of the stalk. Then put ovoi* to boil in hot water. Young beets will cook tender in an hour ; old beets require several hours boiling. When done, skin quickly while hot ; slice thin into your vegetable dish, put on salt, pepper and a little butter ; put over a little vinegar and servo hot or cold. BAKED SQUASH. Cut in pieces, scrape well, bake from one to one and a half hours, according to the thickness of the squash ; to be eaten with salt and butter as sweet potatoes. FRIED SQUASHES. Mrs. F. M. Cragin. Cut the squash into thin slices, and sprinkle it with salt ; let it stand a few moments ; then beat tvvo eggs, and dip the squash into the egg ; then fry it brown in butter. SUMMER SQUASHES. Cook them whole ; when tender, if large, skin and remove the seeds ; if small, this will not be necessary ; drain and press the water out with a plate ; then put them in a stew-pan, and season well with butter, pepper, and salt, and a tablespoon of cream. GREEN CORN— BOILED. Throw the ears, when husked, into a kettle of boiling VVLUADLi: RECU'ES. 159 m^ on in hot f ; old ), skin 3 dish, ivcr a le and [uash ; i. .t with eggs, own in in and )ssary ; en put pepper, boiling water, slightly salted, and boil thirty minutes. Serve in a napkin. GEEEN CORN OYSTERS. To a ])int of grated corn add two well beaten eggs ; one-half cup of cream, and a half cup of flour, with one- half spoon of baking powder stirred in it ; season with pei)per and salt and fry in butter, dropping the batter in spoonsful ; servo a few at a time, very h©t, as a relish with moats. GBEEN CORN PATTIES. M. Grate as much corn as will make one pint ; on > tea- cu]) flour, one teacup butter, one egg, pepper and salt to taste. If too thick, add a little milk, and fry in butter. SOUTHERN WAY OF BOILING RICE. Mrs. Stotesbui7. Pick over the rice ; rinse it in cold water until perfectly clean, then put it in a pot of boiling water, allowing a quart of water to less than a teacup of rice ; boil it hard seventeen minutes ; drain off the water very close, and let it steam fifteen minutes with the lid off. When care- fully done in this way, each kernel of rice sIilUvIs out by itself, while it is perfectly tender. The water in which the rice has been boiled makes, it is said, good starch for muslin, if boiled a few minutes by itself. "^"'-••—fr'wqwsf^'— •• -''it"^ \ ' ) I ' i t 160 THE HOMB COOK BOOK. COBN OYSTEBS. Mrs. Samuel McMaBter. . 1 Porn two tableBVOons ot one pint of ^-^f^oor^^^^^^ tio- to make a battor ; and try on t, SUCCOTASH. ,.v {rom tbo cob, and tvfo- 0„e pint ot g^-«'^.««''ti tt tbcm stow in nxst thirds of a pint of Li«a t.^^^' ^ lender, then season SLgU water *« -^ f ^a a U «ilU ; simmer to- ,,itU butter. P«PP''''';;'L serve, gether a few moments and CANADIAN BAKED BEANS. Mrs. HiggittB. , • +^ pvnrk witli a pound GBEEN PEAS. o+^v cook from thirty to Shell and put -*o « lt:;on U rieb milk or ,V,- tv-ftve minutes ; ^f'^^^, *^„ some cooks also add a ^2L butter, PePP- - /ttlCTbe gravy, but wlncb little flour or corn starch to \ VALUABLE RECIPES. 161 of lake two- H iUBt eaBon Lcr to- bLouM 1)0 WHoA very sparingly, not more than a teaspoon. Be sure tliu peas are young ; old peaw are lit for nothing but soup. ASPARAGUS. Cut off the green ends, and chop up the roinaindor of the stalks ; boil until tender, and season with salt and pepper ; have ready some toasted bread in a deep dish ; mix together equal parts of Hour and butter to a cream ; add to this slowly enough of the asparagus- water or clear hot water to make a sauce ; boil this up once ; put the asparagus on the toast and pour over all the sauce. t pound baking- 3 in the ses, and Lould be they will eetening I thirty to .h milk or Jso add a , but which BAKED CABBAGE. Boil a cab])age, then put in a colander, and drain it until perfectly dry ; then chop fine ; put in pepper, salt, and a little cream, and put in an earthen baking-pan and into the oven. Bake one hour. DBESSED CABBAGE. Mrs. B. J. Seward. One small teacup of vinegar, one egg, two tablespoons of sugar, one teaspoon of salt, and butter half the size of an egg ; beat the egg before mixing with the other ingredients, which should be previously put over the fire, then put in the egg ; stur until it boils ; cool and pour over chopped or shaved cabbage. m' 163 a HE HOME COOK BOOK. cat: LIFLOWER. Mrs. C. Belford. Remove the leaves ; cut the main stalk close to the flower ; lay it in boiling milk and water olightly salted, with the stalk down ; when done, take out carefully and drain in a colander, then place in the vegetable dish and pour over it a rich drawn butter dressing. ESCALOPED 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 very little sugar sprinkled over them ; then another layer of cracker crumbs seasoned with butter, and a layer of toraatoes, until your dish is full, with the cracker crumbs at the top ; pour over all this a littk water to moisten, and bake half an hoar. STEWED TOMATOES. Mrs. Saulter. Put ripe tomatoes into hot water and skin them ; then throw them into an earthen stew pan, (a new tin will do, but not so good); 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 tomatoe? if preferred. Some cooks stew tomatoes for a long time, but the flavour is finer if allowed to sim- mer but a few moments, just sufficient time to heat well through. C> <> > rwiltirr I tn c» <^ VALUABLE RECIPES. BAIO^D TOMATOES. 163 Wash, wipe and then cut in two ; place them in a baking tin with the skin side down, and season with pepper 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. TOMATO HASH. Butter the dish well ; put in a layer of sliced toma- toes, a layer of cold meat, sliced thin; then a layer of bread and butter, and so on until the dish is full, seasoning well with pepper and salt, and beaten eggs poured ovsr the top. Bake brown. MACARONI. Mrs. M. C. Gridley. Cook macaroni in water until soft ; then put in a deep dish with alternate layers of grated crackers and cheese, a little salt ; fill iip the dish with milk and bake one hour. MACARONI AU TOMATO. Mrs. Beudelari. Throw one pound of macaroni into a preserving kettl' ■^: ^- ■■■ r 164 THE HO^IE OOOE BOOK* half filled with boiling water, (be sure that the water is boiling), and a small teaspoon of salt. Let it boil for about twenty minutes, or until it is tender; then drain in a col- ander before putting on a dish. Have about two table- spoons of cheese grated and sprinkle over it, then pour over a tomato sauce which has been strained, and made as follows : Two hours before the macaroni is put on the fire, take a quart of canned or fresh tomatoes and put in a saucepan with a little salt and pepper, half a small onion, a teaspoon of parsley cut fine, a piece of lard the size of an egg. Letit boil slowly for two hours; if it gets too dry add a few spoonsful of water. ONIONS— BOILED. Select those of uniform size ; remove the outer skin, then boil until tender in a large quantity of milk and water; the flavour will be more delicate. Dram them when tender, and season with butter, salt, and pepper. ONIONS— FEIED. Peel and slice and fry in lard or butter ; season with pepper and salt, and serve hot. MUSHEOOMS— FRIED. When penled put them into hot butter and let them heat thoroughly through — too much cooking toughens them. Season well with butter, pepper, and salt. Serve on buttered toast ; a teaspoon of wine or vinegar on each mushroom is a choice method. itSlatM-im ^m»0 .vi''iii-|iiiiiiiiiiiHii .«.y^^. MiiM -..*•« -wjli' - water is for about in a col- Iwo table- hen pour land made is put on latoes and er, half a I piece of ;wo hours; VALUABLE BBOIPES. MUSHROOMS— STEWED. 165 If fresh, let them lie in salt and water about one hour, then pui them in the stewpan, cover with water and let them cook two hours gently. Dress them with cream, butter and dour as oysters, and season to taste. uter skin, milk and )ram them ad pepper. 3ason with i let them g toughens 3alt. Serve ^ar on each ^^ t mmiuiii f "'^nmiKi^ i'Jili 1 %i PUDDINGS. " And solid pudding against empty praise." EVE'S PUDDING. If you want a good pudding, mind what you are taught ■; Take eggs, six in number, when bought for a great ; The fruit with which Eve her husband did cozen, Well pared, and well chopped, at least half a dozen ; Six ounces of bread, let Moll eat the crust, And crumble the rest as fine as the dust ; Six ounces of currants, from the stem you must sort, Lest you break out your teeth, and spoil all the sport ; Six ounces of sugar won't make it too sweet. Some salt and some nutmeg will make it complete ; Three hours let it boil without any flutter. But Adam won't like it without wine and butter. SUET PUDDINO. Mrs. E. R. Harmon. One cup of suet chopped fine, one cup chopped raisins, one cup of molasses, one cup of sweet milk, three tea- spoons baking powder ; spice to your taste ; four cups of flour ; mix and steam three hours. SUET PUDDING. Mrs. J. H. Brown. mm Two cups of chopped suet, two of raisins, two of molasses, four of flour, one of milk, three teaspoons of VALUABLE BECIPES. 107 ught , ort; )ped raisins, :, three tea- ; four cups ins, two of ;easpoons of baking powder ; boil three and one-half hours ; eat while hot. Sauce for same : One cup of sugar, one- half of butter, one egg, one tablespoon of wine or vinegar ; beat fifteen minutes and heat to a scald. MADEIEA PUDDING. Mrs. J. C. Smith. One-half pound chopped suet, three-quarters of a pound bread crumbs, six ounces moist sugar, ono-quar- ter pound flour, two eggs, two wineglasses of sherry ; mix the suet, breadcrumbs, sugar, and flour well together. When these ingr3dients are well mixed add the eggs and two glasses of sherry, to make a thick batter ; boil three horurs and a half; serve with wine sauce. UNEIVALLED PLUM PUDDING. Mrs. J. F. Smith. Two pounds and a half of raisins, one or three quar- ters pound of currants, two pounds of the finest moist sugar, two pounds bread crumbs, sixteen eggs, two pounds finely chopped suet, six ounces of mixed candied peel, the rind of two lemons, one ounce of ground nutmeg, one ounce of ground cinnamon, half an ounce of pounded bitter almondi, one- quarter of a pint of brandy. Mode : stone and cut up the raisins, do not chop them ; wash and dry the currants ; cut the candied peel into thin slices ; mix all the dry ingredi- ents well together, and moisten with the eggs, which should be well beaten and siarained ; then stir in the brandy ; and when all is thoroughly mixed, add butter ■MNMHft r^ i iG8 THE HOME COOK BOOK. ! ,»' i and flour, and put the pudding into a stout new cloth ; tie it down very tightly and closely ; boil from six to eight hours, and serve with brandy sauce. This quantity may be divided and boiled in buttered i loulds. SUET PUDDING. Mrs. Banks. Three cupd flour, one cup suet, one cup molasses, one cup sweet milk, one cup raisins, one and a half teaspoons soda ; three hours hard boiling in a bag or pudding-dish, PUDDING. Mrs. Metcalf. One teacup sugar, three tablespoons melted butter, one egg, one teacup of milk, two heaping cups of flour, one teaspoon sod^^i., two cream tartar ; if the milk be sour leave out the cream of tartar ; bake in pan about half an hour. To put in a few currants improves it. SUET PUDDING. Mrs. W. Butterfield. One cup of suet, one cup of molasses, one cup of milk, one cup of raisins, three and a half cups of flour, one egg, one tablespoon of cloves, one tablespoon of cinnamon, one nutmeg, a little salt, one teaspoon of soda, (dissolve in the milk) ; steam three hours. STEAMED PLUM PUDDING. Mrs. J. W. Farlin. Oue aiid one-fourth cups beef suet, two cups raisins, «t>s4iiiMv. umimiiK. ■t^t.i^ ■^ - mmim )th ; tie to eight ity may ises, one saspoons ng-dish. butter, of flour, I be sour out half cup of of flour, poon of I of soda, raisms, V I I', VALUABLE RECIPES. 169 four cups flour, one cup milk, one cup molasses, one teaspoon soda, one teaspoon salt. Season with nutmeg, cloves, cinnamon, and allspice to taste; steam four hours. Do not uncover the steamer, but raise occasionally to fill the kettle with boiling water. PLUM PUDDING. i Mrs. H. E. Houghton. One cup suet, one cup sweet milk, one cup molasses, one cup sugar, one cup currants, two and a half cups raisins, four cups flour, one teaspoon cinnamon, one tea- spoon cloves, one teaspoon spice, one teaspoon soda ; boil three hours. ENGLISH FEUIT PUDDING. Mrs. H. S. Bristol. One pound currants, one pound stoned raisins, one pound sugar, one pound suet, two pounds of grated or soaked bread, six eggs, one-half teaspoon saleratus, one teaspoon salt, and one grated nutmeg ; crumb the soft part of the bread fine ; soak the crust with boiling milk, or water will do ; beat up the eggs and put all together, mixing thoroughly with the hands ; take a square piece of cotton cloth and lay it in a tin pan, put the pudding into the cloth and tie down close ; put into a pot of boil- ing water, and boil five hours ; as the water boils away, keep adding more. il 11 f '1 M Mr H ^i. "^^B ■y-.'i^/jgj^Ss^.". 170 THE HOME COOK BUOK. ENGLISH PLUM PUDDING. M. Walker. One pound raisins (stoned), one pound of curraiud, one pound suet very finely chopped, one pcund fl{ ..r, sev^n egfir 1, ivo wineglasses brarx!}, tbrccoi sweet wine, 3U;' t auti opi '.e to taste, (ii may require a little sweet m^'lk) ns- Jt tightly in a well floured cloth, which should be firb^ dipp • in hot water, and boil four hours, or it may be boiled iu a pudding form. SNOWDON PUDDING. Madame E. Fernet. Quarter pound bread crumbs, half pound suet, quar- ter pound sugar, two eggs well beaten, two tablespoons- ful preserves, two ounces candied citron or orange peel. Butter a mould or basin, stick some of the citron over it, pour in your mixture, and steam for three or four hours; melt some of the preserves, and pour over the pudding for sauce. FANNY L'S BATTER PUDDING. Six eggs, eight tablespoons flour, one quart sweet milk, very little salt. Bake in a quiet oven. PLUM PUDDING. Mrs. E. Hempstead. One pint raisins, one pint currants, one pint suet, one pint flour, one-half pint bread crumbs, one cup milk, five eggs, spices to taste, a little candied orange and .MMAdMtiiillfi SBBBS ■m ,g*p4-«*^ ■ currai i i j, md fl( ...J!*, sveet wine, ttle sweet ich should •urs, or it net, _^imr- blespoons- mge peel, 'on over it, "our hours; B pudding lart sweet! t suet, one cup milk, range and VALUABLE lUlCIPES. 171 lemon ; mix all together and boil three hour«. To be eaten with wine sauce. BIRD'S NEST. Mrs. F. M. Cragiu. Pare six or eight large apples (Spitzenbergs or Green- ings are best), and remove the core by cutting from the end down into the middle, so as to leave the apple whole, except where the core has ^^^en removed ; place them as near together as they can , tp i with the open part up- ward in a deep pie-dish '^eX( make a thin batter, using one quart sweet milk, ue*. eggs with sufficient tlour, and pour it into the di-^h iti'ound the apples, also filling the cavities in them ; Jo them in a quick oven; eat them with butter and sugar. CHOCOLATE PUDDING. • Miss Riley. One quart milk, three tablespoons sugar, fom* table- spoons corn starch, two and a half tablespoons choco- late ; scald the milk over boiling water ; dissolve the corn starch in a little scalded milk, and before it thick- ens add the chocolate dissolved in boiling water; stir until sufficiently cooked. Use with cream, or ?auce of butter and sugar stirred to a cream. COCOANUT PUDDING. C. A. Tiukbam. One quart sweet milk, ten U blespoons grated cocoanut, one cup powdered sugar, and whites of ten eggs ; bake iWMwaaiKWinrrf 172 THE nOME COOK BOOK. 1 t one hour, evenly and slowly ; to bo served cold, with sugar and cream. ALMOND CUSTARD PUDDING. ' MiH. D. Make a delicate sponge cake and stick it full of blanched almonds. Pour over a little wine, and then a rich vanilla custard. POTATO PUDDING. Boil until white, mealy, and very tender some potatoes ; rub them finely washed through a colander ; to a pint bowl of them while hot add one-quarter of a pound of butter, and mix well ; beat the yolks of six eggs well with one pound of fine sugar ; add the grated rind and juice of one lemon, and then the beaten whites ; stir lightly in, and bake in pie plates lined with paste ; eat cold. QUEEN'S PUDDING. Mrs. A. P. Wightman. One quart of sweet milk, one pint of bread crumbs, five eggs, one teaspoon of corn starch, one large or two small lemons, one cup of common sugar, and one of pulverized sugar ; bring the milk to a scald, pour it over the bread crumbs and let it cool ; beat the yolks of the eggs and one cup of common sugar together, and mix in the corn starch also ; just before putting in to bake, add the grated rind of the lemon, and bake twenty minutes. Beat the whites of the eggs and one cup of pulverized sugar together, and add the lemon juice ; when the -I i mm -%^jlii>».iiiwiiiiiwiiiiii ' 'i -■ .. - ^^ . i VALUABLE RECIPES. 178 tvith fi m pudding is done, put this on the top and sot it in the oven again for a few minutes ; to be eaten cold. KOLY— POLY. M. Take one quart of flour ; make good biscuit crust ; roll out one-half inch thick and spread with any kind of fruit, fresh or preserved ; fold ho that the fruit will not run out; dip cloth into boiling water, and flour it and lay around the pudding closely, leaving room to swell ; steam one or one and one-half hours ; serve with boiled sauce ; or lay in steamer without a cloth, and steam for one hour. STEAMED PUDDING. Mrs. Arthurs. One cup suet, half cup molasses, half cup sugar, two eggs, one cup sweet milk, two cups flour, one teaspooa- ful soda, two teaspoonsful cream tartar, dissolved in the milk, which you add the last thing. Butter a dish or bowl, strew raisins on the bottom ; steam two hours. PLUM PUDDING. Mrs. Gale. One and a half pounds of suet, one pound stoned raisins, one pound currants, eight eggs, half grated nut- meg, two ounces candied peel, one teaspoonful ground gin- ger, half pound bread crumbs, half pound flour, two pounds dark sugar, half pint milk. Boil ten hours and serve with brandy sauce. Excellent. ^^ %,. H i ■ 1 ) I I: 171 ; THE HOME COOK BOOK. KICK PUDDING WITHOUT EGOS. Mrs. C. H. WluM'lor and otla ra. Two quarts of milk, half a teacup of rico, a little less than a teacup of sugar, the same quantity of raisins, a teaspoon of cinnamon or allspice ; wash the rice, and put it with the rest of the ingredients into the milk; bake rather slowly from two to three hours : stir two or three times the first hour of baking. If properly done, this pudding iw delicious. COTTAGE PUDDING. Mr. (i. S. Whitaker. One cup of sugar, one cup of sweet milk, one pint of flour, two tablespoons of melted butter, one teaspoon of soda, two teaspoons of cream tartar, one egg. KICE AND APPLE PUDDING. Mrs. R. Beaty. One cup of rice boiled very soft ; stir well to keep from burning; eight large apples, stewed ; press the pulp through a sieve, mix it thoroughly with the rice ; add half a teaspoonful of butter and yolks of two eggs well beaten ; sweeten to taste. Bake. Beat the whites of the eggs and put on the top. It is nicer almost cold. ' . SUET PUDDING. Mrs. J. Kent. One cup of suet, one cup of sour milk, one-half spoon soda, one cup sugar, nutmeg and salt, and flour to stiffen. VALUABLE RECITES. 176 A QUICK PUDDING. Mrs. A. W. D. Ono-half pint of milk, one-lialf pint of cream, three eg^H l)(3att'n Rcparatoly, little over oue-iuiif pint Hour ; scabon with lemon or vanilla. BAKED INDIAN PUDDING. Two (luarta scalded milk with salt, one and one-half cups Indian meal (yellow) ; one tal^lespoon of ginger, lotting this stand twenty minutes ; one cup molasses, two eggs (saleratus if no eggs), a piece of butter the size of a comiaou walnut. Bake two hours. Splendid. COPtN MEAL PUDDING. «, .* " 1 s i Etta (J. Springer. One quart of sweet milk, boiled ; stir in four table- spoons of corn meal ; stand till cool ; put in four beaten eggs, sweeten to taste ; two tablespoons of butter. Bake two hours. SAGO AND APPLE PUDDING. Mrs. Arthurs. Boil a cup of sago in boiling water with p, little cinna- mon, a cup of sugar, lemon flavouring : cut sprues in thin slices, mix them with the sajijo : alter it is well boiled add a small piece of butter ; po'jir intr pudding dish and bake half an hour. 1/ I ,■1 '""""■ .■fflff THE HOME COOK BOOK. YOEKSHIEE PUDDING. Mrs. S. McCjree. When roasting a piece of beef lay it on^'sticks in your bake pan, so that the juice of the meat will drop into the pan below ; three-quarters of an hour before the beef is clone, mix the following pudding and pour it into the pan under the meat, letting the drippings continue to fall upon it : one pint milk, four eggs well beaten, two cups flour, one teaspoon salt. LEMON PIE. Mrs. H. Baird. The juice and grated rind of one lemon, one cup of water, one tablespoon corn starch, one cup sugar, one egg, and a piece of butter the size of a small egg ; boil the water ; wet the corn starch with a little cold water, and stir it in; when it boils up pour it on the sugar and butter ; after it cools add the egg and lemon. Bake with upper and under crust. AUNT LUCY'S APPLE CUSTARD PIE, Peel some apples, stew until tender, (not too much water), put thr6ugh the colander ; for one pie take three eggs, one-third cup butter, one-third sugar, flavour with lemon (fresh or extract), and nutmeg; use only the yolks of the eggs in the pie, and cover with the whites, and brown the same as lor lemon pies- MwakiliaMIM tmimikmmm r-'-iii to cool and harden. Make a soft custard of the yolks, turn over the pudding when cold, and it is ready for the table. COTTAGE PUDDING. Mrs. Ira Metealf. One teacup of sugar, three tablespoons melted butter, one egg, one teacup of milk, two heaping cups of fiour, one teaspoon of soda, two of cream tartar. If the milk ;\ ^f.*»i >i..r#«»BfajJt I i f M; 178 THE HOME COOK BOOK. be sour, leave out the cream tartar. Bake in a pan about half au hour ; add fruit if you like, it is quite an improvement. PUDDINGS. Mrs. Upharn. Apple Dumpling. — One quart of flour, two table- spoonsful baking powder, two tablespoonfuls of lard or butter rubbed in flour, a little salt. Mix with water soft enough to roll. Slice your apples thin. Make either one large one or several small ones. Steam Fruit Pudding. — One cup sour milk, two eggs, butter size of half an egg, one teaspoonful of soda, a little salt. Stir flour to make a stiff batter. Batjce for Pudding. — One half cup boiling water, one tablespoon corn starch, two tablespoonsful vinegar, one tablespoonful of butter, one cup sugar, one-half nutmeg. Floating Island. — Put a quart of milk over to boil, sugar, salt, and flavouring to taste ; separate three eggs ; beat the whites to a stiff froth ; drop them in the boiling milk from a tablespoon, letting them remain half a second ; then take two tablespoonsful and one- lialf of corn starch ; put it into the boiling milk ; let it remain five minutes, then add the yolka ; let it then boil two minutes, and take it off to cool ; then place it in a glass dish ; drop the whites upon it with a spoon- ful of currant jelly on each. t ^ * ^^^^^^ wff^ "WP VALUABLE RECIPES. 179 PUDDINGS. AxB. Upham. Apple Float. — A pint of stewed, well-mashed apples, the whites of three eggs l)eaten to a stiff froth, four large tablespoonsful of sugar ; then add the apples ;ind sugar alternately, a spoonful of each, and beat all together until it stands up perfectly stiff; it will swell immensely. Serve this in saucers on a custard made of the yolks of the eggs, one pint of milk, two table- spoonsful of sugar, and flavour with vanilla. Apple Meringue. — Prepare a pudding dish two- thirds full of nice sour apples, add one and one-half cups of water, and one cup of brown sugar, and some salt. Cover closely, and let them simmer in the oven until done to a mash. Beat the whites of five eggs, one cup of sugar, and the juice of a lemon, until they are a stiff froth ; pour over the apples and set in the oven to brown. Peaches or other canned fruits are very nice. The yolks of the eggs make a rich custard if beaten and stirred into a quart of boil- ing milk. Sweeten, season, and pour over it. SUET PUDDING. Miss M. Take three-quarters of a lb. of suet, three eggs, and half pint of milk, flour sufficient to make a thick batter; to be well mixed together, and the suet not chopped too small ; boil two hours. 4^ X ^:^-# n 180 THE H03TE COOK BOOK. "OUE OWN LITTLE PUDDINGS/* Miss Brokovski. Boil half a pint of milk, pour it over the crumbs of a "penny roll," or a "Sally Lunn" stale, two eggs, two ounces suet chopped fine, a little grated lemon peel, twelve bitter or sweet almonds ; sweeten to your taste with fine sugar, and a little nutmeg ; bake in teacup ; sweet sauce put over them. PRETTY PUDDING. Mrs. Charles Bradbury. One tablespoon flour wet with one-half cup of cold milk, the yolks of three eggs beaten, one small cup sugar; mix these together ; put one q' .a-rt of milk in a kettle and set it in boiling water ; when the milk is at the boil- ing point, stir in iht) above mixture with vanilla or rose flavouring ; stir till it begins to thicken, then take it off and let it cool a little ; pour it into a pudding dish or cups; then beat the whites of the eggs to a stiff froth, add a teaspoon of fine white sugar, and drop it on the top of the custard in rounds about as large as an egg ; put a small spoon of currant or other tart jelly on the middle of each round ; serve cold. POUND CAKE PUDDING. Mrii. E. L. Nichols. One cup sugar, one -hall of butter, rub to a cream, add one cup of milk, three eggs, the yolks and whites beaten fc'erarately, oiia teaspoon of soda in the milk, two tea- mme"""^ VALUABLE RECIPES. 181 Simoons of cvoam tartar in the flour ; fruit ; bake or stt-am an Lour. MADEIRA PUDDING. Mrs. J. H. Mead. Four eggs, four tal)lespoons butter, sugar and flour ; beat all very light and then add flavouring; bake in small cups in a quick oven ; serve immediately, with sauce. MATRIMONY SAUCE. Put a bit of butter into cold water in a saucepan, dust in a little flour, stirring one way till they are completely mixed ; then add some brown sugar and a tablespoonful or 30 of vinegar ; continue stirring till it boils ; pour into a sauce dish and serve with yjur dumplings. the the ,dd .en ja- PUDDING— APPLE AND LEMON. Mrs. R. T mty. Four eggs, whites of three .0 be kept for the top, six apples stewed or grated fin< 'our ounces of butter, six ounces of white sugar, juict nd rind of one lemon. It is nicer cold. PRESERVES PUDDING. Mrs. K. Beaty. One pint of bread crumbs, one quart of milk, eight tablespoons sugar, yolks ol tour eggs ; beat yolks and i 1> 182 THE HOME COOK BOOK. sugar together, then stir in the crumbs with the hoilinp milk and the rind of one lemon. When the puddinoj is done, beat the whites to a stiff froth with two table- sj)oons white sugar. Spread the pudding with jam or jelly over the top, then put on the whites of egg and bake to a light brown. TEN CENT PUDDING. MrH. Josoph IJobinson. One cup of molasses, one cup of suet, one cup of cur- rants, one cup of raisins, one and a half cups of milk, quarter of a teaspoonful of soda, three cups flour, spices to taste, and a little brandy or whiskey. If mixed over night so much the better, adding the soda in the morning dissolved in a little warm water ; tie in a cloth like plum pudding, and steam three hours. This size must not be boiled. If double quantity is made four hours' steaming is required. Sauce made as for plum pudding, or wine sauce. This pudding is very nice warmed up the second day. BATTER PUDDING. Mrs. H. L. Bristol. One pint of milk, four eggs, the yolks and whites beaten separately, ten tablespoons of sifted flour, a little salt ; beat in the whites of the eggs the last thing before baking ; bake half an hour. STEAMED BATTER PUDDING. Mrs. M. G. Hubbell. Two eggs to two teacups of sour milk, two teaspoons •i-'Ki' VALUABLE RECIPES. 183 fialeratiiB and salt ; stir very thick or it will be heavy ; then add any .uit you wish; steam two hours ; eateu with sweetened cieam. AMHERST PUDDING. Mrs. F. M. Cragin. Three cups of flour, one of suet, one of milk, one of mol-i::c3, two of raidins ; salt and spice to your taste ; one teaspoon saleratus ; boil in a bag three hours. For sauce ; One cup of sugar, one-half of butter, one egg. CUP PUDDINGS. Mrs. Midgley. Three eggs, three-quarters of a cup of sugar, the same of flour, the same of miik, about half a cup of butter, and a teaspoonful and a half of baking powder ; butter your cups, pour in a small quantity of preserves, then fill with batter half way, and steam twenty minutes. MARMALADE PUDDINGS. Mrs. J. H. Mead. Half pound suet, half pound grated bread crumbs, half pound sugar, three ounces orange marmalade ; mix these ingredients together with four eggs ; boil four hours. Lay a few raisins open in the bottom of the mould. Sauce: Two ounces butter, and two ounces white sugar ; beat to a cream and flavour with brandy or lemon. mm vt I I h jiiiriifflnTMM 184 THE HOME OOOK BOOK. SUET PUDDING. Mrn. J. H. Meutl. Half pound stale bread crumbs, three-quarters of a pound of flour, ten or twelve ounces of beef suet, half a teaspoon of salt, two eggs well beaten, one cup pailk ; make into a smooth paste; add fruit if desired ; boil three and a half hours. POTATO PUDDING. Mrs. P. One pound of potatoes, half pound sugar, half pound butter, eight eggs, a nutmeg, sweet and bitter almonds to taste, one glass spirits, a small cup of cream ; potatoes and butter to be beaten to a cream, then the other ingredients added and let stand lor two hours before it is ovened. This quantity makes a large pudding. APPLE AND BREAD-CEUMB PUDDING. Mrs. S. McMaster. Pare and chop fine half a dozen cooking apples, grease a pudding dish and put in a layer half an inch thick of grated bread, add bits of butter, put in a layer of chopped apples with sugar and nutmeg, and repeat till the dish is full ; pour over the whole a teacup of cold water ; bake thirty minutes. Requires no sauce. COTTAGE PUDDING. Two eggs, one cup sugar, one cup milk, three and a half cups flour, one teaspoon soda, two cream tartar, i i^^spw»^fi!»w^Fy™^-'< VALUABLE RECIPES. 185 fccrs of a t, half a up milk ; )oi[ throe If pound almonds potatoes ;he other before it ig. G. s, grease thick of chopped ;he dish er : bake e and a tartar, one tablespoon butter melted and put in tlie last thing ; .steam one and a half or two hours. PAEADISE PUDDING. • One pint bread cruml)s, one pint suet, four eggs, four apples minced fine, one cup currants, half-cup raisins, one cup milk, spice to taste ; thicken with Hour, one and a half cups sugar ; put in a mould and steam or boil three and a half hours. SWEET MANCHESTER PUDDING. One pint bread crumbs, three eggs, one cup sugar, one pint milk, piece of butter size of an egg, flavour wdth lemon; put a layer of bread crumbs in the dish, then one of jam, and so on till full; finish with crumbs ; pour the custard on the top. To be eaten with cream. SMALL AND CHEAP PLUM PUDDING. One cup suet, one cup raisins, one cup currants, one cup molasses, one egg, four cups flour, one cup milk, one teaspoon soda, one teaspoon cloves, one teaspoon cinnamon ; boil or steam three hours. QUEEN OF PUDDINGS. One pint of bread crumbs, one quart milk, four eggs, (the yolks), piece of butter size of an egg, sugar to sweeten, flavour with lemon. When baked, spread with jelly, then the w4iites of the eggs beaten to a stiif froth, with a little sugar and lemon spread on the top ; brown slight- ly in a hot oven.. To be eaten with sugar and cream. } I ^ v^ m ! 'U I I <: f ' If, THE HOME COOK BOOK. SUE'J' PUDDING. One cup suet, one of ])rea(l cruml)s, one of flour, balf- cup of milk with half a teaspoouful of soda, one cup molasses, one si»oonful cream tartar. If you wish to make it richer, add a cup of currants and a few raisins. DELIGHTFUL PUDDING. One quart boiled milk, put one half of a tumbler of mashed potatoes, one half tuml>ler of flour, and a small piece of butter ; when cool add three beaten eggs ; bake half an hour. To be eaten with sugar and cream or milk. ANOTHER. One cup sugar, one egg, one spoonful of butter, one cup sweet milk, one pint flour, two and a half teaspoons of baking powder; bake three quarters of an hour; serve with sauce. COTTAGE PUDDING. Mrs. D. McCraney. Two cups of flour, one of sugar, one and a half cups of milk, two tablespoons butter, one or two eggs, one tea- spoonful of cream of tartar and soda. Flavour with lemon ; bake one hour in a moderate oven ; serve with cream or sauce. FRENCH RICE PUDDING. Mrs. D. McCraney. Steam or carefully cook one cup full of rice. Mean- while take six grated tart apples, yolks of four eggs, one w- ■«; iir, half- one cup wish to liiisius. n1)ler of a small ,'s ; hcakc ire am or tter, one ea spoons m hour; half cups 5, onetea- ,^our with lervc with . Mean- eggs, one r \ I \' VALUAliLE RECIPES. 187 w cup of Hiiftnr, nuiiuog to.tiisto, one j^'lass best wine, and one lemon, part of juice of which you reserve for whites of eggs ; bake these, well whipped together, in the oven. Then form a i)yrami(l of layers of rice and the apple mixture, making the first and last of rice ; then take the whites of the eggs whipped stiff and thivoured with the lemon juice ; cover the whole evenly with a long bladed knife dipped in cold water ; sift and put white sugar over the whole, and place in the oven until of a delicate l>rown colour. If the sugar bo not sifted on top the surface is only glazed and pasty in appearance. CIIUibTMAy i'LUM rUDDlNG. Mrs. Snider. One pound raisins cliop])ed fmc, one pound currants, three-quarters pound bread crumbs, half-pound Hour, three-quarters pound of beef suet, three eggs, one-half pound citron and lemon peel, hall a nutmeg, and one teaspoon ground ginger, two teaspoons cook's friend, Bweet milk enough just to wet all ; tie in a cloth and boil three hours. STEAMED PUDDING. Mrs. Snider. One cup molasses, one cup suet, three cups flour, one cup sour milk, on« teaspoon soda, two teaspoons cream tartar, one teaspoon ginger, one cup each of currants and raisins ; steam two hours. APPLE PUDDING. MrH. Snider. Pare and slice half a dozen cooking-apples ; grease a »wm aii««> IMAGE EVALUATION TEST TARGET (MT-3) 9 ^ // ^/ /j^ .V^ ^ 1.0 1.1 11.25 110 1^ 1^ 1^ 12.2 2.0 1.4 11.6 y] 7 ^>, -;> '/r M Photographic Sciences Corporation 33 WEST MAIN STREET WEBSTER, N.Y. 14580 (716) 872-4S03 ■ 188 THE HOME OOOK BOOK, pudding-dish, put a thick layer of grated bread crumbs, add bits of butter, then a layer of apples, with sugar and nutmeg, and repeat until the dish is full ; pour over the Avhole a teacup of cold water, and bake thirty min- utes. PLUM PUDDING. MisB M. B. Beard. Half pound of raisins, quarter pound of currants, quarter pound of sugar, bread crumbs, quarter of a pound of flour, half pound suet, six eggs, half cup milk ; nutmeg, cinnamon, and salt; half pound citron and lemon peel ; to boil five hours. CHARLOTTE PUDDING. Miss L. Stagman. Heat three pints of milk to a boiling point ; stir into it the yolks of eight eggs well beaten, and one large tablespoonful of corn starch ; let it then thicken a little, and sweeten and flavour to taste. Lay slices of sponge cake in a pudding dish ; pour over the pudding ; add to the top of it the whites of eight eggs well beaten, and flavour with lemon ; then set it in the oven to brown lightly. To be eaten cold. BREAD PUDDING. - Mrs. Freeman. Soak a pint of bread crumbs in milk for an hour, then squeeze with the hands to a pulp, and mix well with a gill of milk ; then add three tablespoons of sugar, ) ? • «riMN»«MMIlkliMliM "-* VALUABLE RECIPES. 189 one-quarter pound raisins, one-quarter pound of melted butter^ and the yolks of four eggs ; then beat the whites of the eggs to a froth and mix with the rest ; turn the mixture into a dish and bake about forty minutes. Serve with wine sauce, hot or cold, according to taste. BAKED CKACKEE PUDDING. Mrs. H. P. Stowell. Two quarts of sweet milk, seven Boston butter crackers rolled, three eggs, a little nutmeg, a little salt, sweeten with sugar to taste. Bake two hours and a half in a moderate oven. THE QUEEN OF PUDDINGS. Mrs. John Morse. One pint of bread crumbs, one pint of milk, the yolks of three eggs ; bake in the oven a short time, until it becomes stiff; then place preserves over this, and beat the whites of the three eggs to a froth and lay all over this again ; sprinkle white sugar on the top, and allow it to brown in the oven for a few minutes. FIG PUDDING. Mrs. John Morse. Half pound suel, one pound figs, chopped ; one pound bread crumbs, half pound sugar, one egg, one nutmeg, half teaspoonful of baking soda ; grease the tin mould well ; boil three hours tied in a cloth ; it requires milk enough to moisten it, one cup of flour ; to be eaten with wine sauce. . . mm . I 190 THE HOME COOK BOOK. APPLE BREAD PUDDING. Mrs. 0. L. Wheelock. Pare, core, and chop one-half dozen sour apples ; dry bread in the oven until crisp, then roll ; butter a deep dish and place in it a layer of crumbs and apples alter- nately, with spice, and one-half cup of beef suet chopped fine ; pour in one-half pint of sweet milk, and bake till nicely browned ; serve with hard sauce. APPLE PUDDING. Mrs. W. Guthrie. Five eggs, one pint milk, four tablespoons flour, four ' apples grated ; bake one hour and a quarter. Serve with sweetened cream or pudding sauce. APPLE SAGO PUDDING. Mrs. K. One cup sago in a quart of tepid water, with a pinch of salt, soaked for one hour ; six or eight apples, pared and cored, or quartered, and steamed tender, and put in the pudding dish ; boil and stir the sago until clear, adding water to make it thin, and pour it over the apples ; this is good hot with butter and sugar, or cold with cream and sugar. HUCKLEBERRY PUDDING. Mrs. Bartlett. One brick loaf, wet it with boiling milk, say one pint, four eggs, little salt, and one quart of berries. Boil one and a half hours. Serve with wine sauce. f'^- [ infiki II i VALUABLE RECIPES. 191 BLACKBERRY PUDDING OR OTHER BERRIES. One and one-half pints sifted flour ; put a little of this into one and one-half pints of fresh berries. To the balance of the flour add salt sufficient to season, one even teaspoon soda dissolved in one-half teacup of sweet milk, then fill the cup three-fourths full of syrup or molasses ; stir all into a smooth batter ; lastly add the berries ; mix lightly so as not to break. Put into a buttered mould and place in boiling water that does not quite reach the top of the mould. Do not let it stop boiling for an instant. It must boil at least two hours. Serve with boiled sauce. FIG PUDDING. E. M. Walker. One-half pound figs, one-quarter pound grated bread, two and a half ounces powdered sugar, three ounces butter, two eggs, one teacup of milk. Chop the figs small and mix first with the butter, then all the other ingredients by degrees ; butter a mould, sprinkle with bread crumbs, cover it tight and boil for three hours. PLAIN FRUIT PUDDING. Mrs. Hamilton. One cup of suet, three cups flour, one cup currants, one cup of molasses, one cup of milk, one teaspoon of soda, one of salt, one of ginger, half teaspoon cloves, and one of cinnamon. Steam or boil three or four hours. tJMtiM ittiii 192 THE HOME OOOK BOOK. BATTER PUDDING. Mrs. Hamilton. Allow a pint of cold milk, four tablespoonsful of flour, two eggs, and a little salt ; stir the flour smooth in a part and beat them well with the mixed flour ; then add the remainder of the milk, and when well stirred together pour into a buttered dish and bake half an hour. TAPIOCA PUDDING. Mrs. J. D. OdeU. Soak one cup of tapioca over night, peel and core as many apples as needed, and fill the cores with sugar ; place them in a dish and pour over the tapioca, and bake until transparent. CURRANT PUDDING. Mrs. Bartlett. Slice a baker's loaf, add butter, stew and sweeten three pints of currants, turn over the bread, and set away until cold. Serve without sauce ; slice the bread thin. LEMON PUDDING. Mrs. Wyllie. Half pound of sugar, half pound of butter, five eggs, half gill brandy, rind and juice of one large lemon; beat well the butter and sugar; whisk the eggs; add them to the lemon, grate the peel ; line a dish with puff paste and bake in a moderate oven. ^ MMlai liMiiHMiMiWHMi •mK •■P ■s^ VALUABLE RECIPES. BAKED BATTEE PUDDING. 193 Mrs. Wyllie. Be.it separately the yolks and whites of three eggs, mix three tablespoons of flour with a pint of milk ind a small piece of butter ; add the eggs ; bake in a quick oven. Serve with sauce. STEAM PUDDING. Mrs. Wyllie. One and a-half cups flour, one and a-half cups suet, one cup of currants, one cup of golden syrup, spices to taste, two teaspoons cream of tartar. Steam four hours. CHEERY PUDDING. H. N. Jenks. A pint of bread crusts or soft crackers, scalded in a quart of boiling milk, piece of butter the size of an egg, one teaspoon of salt, three eggs, one and a half teacups of sugar if eaten without sauce, and if with sauce a tablespoon of sugar ; a pinch of pulverized cinnamon, and a quart of stoned cherries ; bake quickly. JELLY PUDDING. Mrs. 0. H. Wheeler. One quart of milk, one pint of bread crumbs, yolks of four beaten eggs, one-half cup of sugar ; bake about half an hour ; when cool, spread jelly over the pudding, beat the whites with a little sugar, and spread on top for frosting ; set back in the oven a lew minutes after »li«iiiiii^iltSt''-*'>l I ^ ' ■'- ■ - mmimm 'PV^*M« One pound sugar sifted, one of chocolate chopped very fine ; mix together ; beat the white of an egg, and stir in your chocolate and sugar ; continue to beat until stiff paste ; sugar your paper, drop them on it, and bake in a slow oven. CREAM PUFFS. Mrs. Watson Thatcher. One and one-half cups of flour, two-thirds of a cup of butter, one-half pint of boiling water ; boil butter and water together, and stir in the flour while boiling ; let it cool, and add five well-beaten eggs ; drop on tins, and bake thirty minutes in a quick oven. Fill them with the ' uiimK*:. JHWiiliiMklHHi ■IliiiHillMUiiiNHMHlMHii 200 TBE HOME OOOE BOOK. f following: One pint of milk, one cup of sugar, two- thirds of a cup of flour, two eggs ; beat the eggs, flour, and sugar together, and stir them in the milk while it is boiling. When partially cool flavour with lemon. These are favourites in bake shops. DESSERT PUFFS. Mrs. N. C. Gridley. One pint sweet milk, scant pint flour, three eggs, (whites and yolks beaten separately) ; bake in cups. To be eaten with liquid sauce. PUFF PUDDING. MrB. C. A. Eogers. Five tablespoons of flour, five tablespoons of milk, five eggs stirred smooth ; turn on a pint of boiling milk, and bake twenty minutes. To be eaten with hard sauce GERMAN PUFFS. H. M. Brewer. One pint sweet milk, five tablespoons flour, one table- f|^'Vio.. melted butter, six eggs, leaving out the whites of f bree ; bake in buttered cups, half filled, twenty minutes i;i hot oven. For Sauce. — Beat the whites of five eggs to a stiff Troth, and one coffee cup powdered sugar, and the juice of two oranges ; turn the pudding from the cups on to a platter, and cover with the sauce just before sending to the table. ^ VALUABLE RECIPES. 201 GEEMAN PUFFS. Mrs. E. P. Thomas. <« One pint sweet milk, four eggs, five tablespoons flour, and a little salt. Bake three quarters of an hour. LEMON FBITTERS. xVfter Marion Harland. Beat up the whipped and strained yolks of five eggs with one-half a cup of powdered sugar ; add the grated peel of half a lemon, one teaspoon of mingled nutmeg and cinnamon, a little salt, and one-half a cup of cream ; then the whites of the eggs, and then two heaping cups of prepared flour ; work all together quickly and lightly into a soft paste, just stiff enough to roll out ; pass the rolling-pin over it until it be about three-quarters of an inch thick ; cut into small circular cakes with a tumbler or cake-cutter, and fry in hot lard. They ought to puff up like crullers. Drain on clean hot paper, and eat warm with a sauce made of the juice of two lemons a.id the grated peel of one, one cup of powdered sugar, one glass of wine, and the whites of two eggs beaten stiff. '•■-■■■ -"" • i'lrjL mmmmmm „^ PUDDING SAUCES. " I crack my brains to find out tempting sauces. And raise fortifications in the pastry." PUDDING SAUCE. Anonymous. One cup of butter, one cup of milk, one cup of sugar, three eggs, flavour to taste. PUDDING SAUCE. Mrs. Dunham. One-half cup ol butter, one cup of sugar, two eggs well beaten, and pour on one cup of bo "ling water ; flavour with nutmeg or other flavour. PUDDING SAUCE. Mrs. A. B. Scranton. Four tablespoons of white sugar, two tablespoons of butter, one tablespoon of flour ; beat all to a cream and add the white of one egg well beaten ; then add one gill boiling water ; stir well ; flavour to taste. FOAMING SAUCE. Mrs. King. One-half teacup of butter, the same of sugar ; beat to ft froth : put in a dish and set in a pan of hot water ; ^'?W" ''""'liH".' .;>~ VALUABLE RECIPES. 203 ar, r; of id 11 add a tablespoon of hot water, or if preferred a little vanilla ; stir one way until it comes to a very light foam. WINE PUDDING SAUCE. One cup of sugar, one-half cup butter, one-half cup of wine, one egg ; beat butter, sugar, and eggs together ; set it on the stove and heat, pour in the wine, add a little nutmeg ; pour from one dish to another a few times, and send to the table. WINE SAUCE. M. A. T. Two teacups of sugar, one teacup of butter, ; stir to a cream ; beat two eggs very light, and stir aU together ; add one teacup of wine ; mix and set on top of tea ket- tle of boiling water. It must not be put on the stove, nor boil. PUDDING SAUCE. Mrs. R. Beaty. . One cup of milk, one teaspoonful butter, one egg, one- half cup pulverized sugar, one glass wine, nutmeg, one teaspoonful corn starch ; beat sugar and butter to- gether well ; beat the egg well, and mix. Boil the milk and cornstarch, and mix ah together before bringing to table. EXTEA NICE PUDDING SAUCE. Mrs. Hamilton. One cup of butter, two of sugar, well beaten, then A . ililiiif1Tt'''"-"^iiiii» % ' »»| I « ■ r nitliii 4»UI->.> ' .'■"r.yi w m VALDAIILK nKOIPES. 218 <^ , . c> fine; four pounda of Hii^ar, two of citron, Ihreo of raieiiiB, three of currnntH, one of suet, two quartn of boiled cider, ono-half cup of salt, two nutmesH, two tablcBpoons of ground cloves, two of allspice, two of cinnamon ; when used, enoup;li sweet cider should be added to make the mixture quite moist. MINCE MEAT. MriJ. J. M. Diirand. Two pounds of raisins, one of currants, one of suet, two and one-half of sugar, one-quarter of citron, one- eighth of cinnamon, two chopped pippins, three lemons, two nutmegs ; wine, brandy, and cloves to taste. MINCE PIE. 9 Mrs. James Morgan. Boil beef until tender (three pounds after it is boiled) ; when cold, chop fine ; add three pounds of fine chopped suet, and mix with the beef ; add a tablespoon of salt, six pounds of apples, four pounds of currants, six pounds of raisins, two pounds of citron; season to taste with powdered cinnamon, mace, cloves, and nutmeg; add boiled cider, brandy, and wine until quite soft ; mix well and pack in stone jars, pour brandy over the top and cover tightly. This will make about five gallons ; add two pounds sugar. MOCK MINCE PIE. Mrs. G. F. DeForest. One egg, three or four large crackers, or six or eight r •trnmrmmm'^m ■» .#«•*" mmmm MRPfi ; ! I / 224 THE HOME COOK BOOK. scrapo two ounces of French chocolate, mix with eight spoons of white sugar; moisten this with three spoons of the boiling milk ; then stir in the gelatine and the ;> oiks of ten well-beaten eggs ; stir three minutes briskly ; take off, strain, and add two teaspoons of vaniila ; strain and put in moulds to cool. Serve with sugar and cream. CHOCOLATE CEEAM. Mrg. King. 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 table- spoonful of corn starch, two cups of dessicated cocoa- nut. Beat the whites well, then add the sugar, and beat over steam, until a crust forms on the bottom and sides of the dish. Take it off the steam, add the other ingredients and drop in small pieces on buttered tins. Bake rather quickly to a light brown. CHOCOLATE CAEAMELS. , Miss E. Winstanley. One cup of grated chocolate, three cups of sugar, one cup of molasses, one cup of milk, and a small piece of I i \ VALUABLE RECIPES. 225 butter. Boil for about twenty minutes, stirrinp; all the time ; pour into a buttered pan ; when nearly cold mark off in small squares. ., . COFFEE CREAM. Soak half an ounce of Coxe's 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 ; w^hen 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 wet with cold water. ORANGE CREAM. Make according to above rule, adding one gill of orange juice and the grated rind of one orange w^hich has been previously soaked in the orange juice while the gelatine is dissolving over the boiling water, and the beaten yolks of two eggs when you take off, and quite hot. r.i ,:! APPLE CREAM. ^- Mrs. Mann. 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 creani over the apples when cold. ''-9 siJ*"! /J 226 ■ * t- ,25 t K THE nOBifB OOOK BOOK. FRUIT CREAMS. These consist of a rich cream ; blanc mange poured over fruit and set on ice to chill. PISTACHIO AND ALMOND CREAMS. Make a nice vanilla ice-cream ; have ready pistachio nuts, which have been prepar(3d by pouring boiling water over them and letting them stand in it a few moments ; then strip off the skins and pound to a paste in a mor- tar, and mix with the cream. Freeze. k ITALIAN CREAM. E. V. Case. Take one quart of cream, one pint of milk sweetened very sweei, and highly seasoned with sherry wine and vanilla ; beat it with a whip dasher, and remove the froth as it rises until it is all converted into froth. Have ready one box of Coxe's sparkling gelatine dissolve^' in l^jittlc warm water ; set your frothed cream into a tub of ice ; pour the gelatine into it, and stir constantly until it thickens, then pour into moulds, and set in a cool place. TAPIOCA CREAM. Two tablespoons of tapioca dissolved very soft, three yolks of eggs beaten and sweetened to the taste ; boil one quart of milk, when cool stir in the tapioca and flavour ; beat the whites very light and mix all together ; let boil ten minutes, pour into moulds. ♦ .>w iimrfWiiiaiijirr'^^*'^''- ^..r ' VATiUAfiLB RE0IPE8. 227 TAPIOCA MERINGUE. Mrs. Spiutiuco. Ono teacup of tapioca soaked in one and a half pints of warm water throe hours ; peel and core eight tart apples ; fill apples with sugar, grating a little nutmeg or moistening with wine. One hour before needed pour the tapioca over the apples and bake, serving in the dish baked iru The addition of the whites of four well- beaten eggs spread over the top and browned slightly improves it. • LEMON SPONGE. Mrs. Lambkin; -^ Two ounces of gelatine ; pour over one pint of cold water ; let it stand fifteen minuflff^ ^tM iialf a pifct of boiling water, three-quarters .-.y *-<-..(»****M**»--— -— ' —- o i 228 THE HOME COOK BOOK. it is white and stiff; mould and pour around it soft custard. CHAELOTTE RUSSE. Mrs. A. M. GibbB. Whip one quart rich cream to a stiff froth, and drain well on a nice sieve. To one scant pint of milk add six eggs beaten very light ; make very sweet ; flavour high with vanilla. Cook over hot water till it is a thick cus- tard. Soak one full ounce Coxe's gelatine in a very little water, and warm over hot water. When the custard is VPi'y cold, beat in lightly the gelatine and the whipped c 'earn. Line the bottom of your mould with buttered paper, f;ho sides with sponge cake or lady-fingers fasten- ed together with the white of an egg. Fill with the cream, put in a cold place or in summer on ice. To turn Gilt dip the mould for a moment in hot water. In draining the whipped cream, all that drips through can be rewhippe.' . «» CHARLOTTE RUSSE. Mrs. J. P. Hoit. Take one rn'. art of thin cream, sweeten and flavour; whip the cre^ ra until all in froth ; then take half box of gelatine, put \n as little cold water as possible to soak, and set or» the stove to melt ; have the gelatine cool be- fory putting into the cream ; have a dish already lined with cake or lady-fingers, pour the cream into it and set on ice until ready for use. •AriMMa I •■ ALUABLE RECIPES. 229 CHARLOTTE. Mrs. W. W. Kimlall. One quart rich cream, three tablespoons of Mac3ira wine, whites of two eggs berien to a stiff froth, one tea- cup of powdered sugar, half a box of gelatine "issolved in half a cup of sweet milk ; flavour with vanilla ; beat the cream and wine together; add the eggs, then the sugar, and last, the gelatine. RICE CHARLOTTE. E. M. Walker. Blanch one-fourth pound of rice, and boil in one quart of milk, with a little sugar and vanilla ; when soft, let it cool, and then mix it with one pint oi whipped cream ; oil a mould and fill with a layer of rice and preserves, or marmalade, alternately; let it stand until stiff, and then turn it out. BLANC MANGE— ARROWROOT. , Mrs. P. B. Ayer. Boil one quart of milk, reserving one gill to wet up your arrowroot with ; when it boils up, stir in two and a half tablespoons of arrowroot, and after a few minutes add one tablespoon crushed sugar, one tablesi^oon rose- water, and a little salt; pour into moulds. CHOCOLATE MANGE. S. D. F. One bo:: of Coxe's gelatine dissolved in a pint of cold V rmm»f 230 THE HOME OOOE BOOK. h^ : water, three pints of milk ; put over to boil, with one cup of French chocolate ; when the milk is just scalded, pour in the gelatine ; sweeten to taste ; boil five min- utes, then take from the fire, flavour with vanilla, pour into moulds. When culd, serve with powdered sugar and cream. MONT BLANC. Mrs. F. B. Orr. One-third box of gelatine, grated rind of two lemons, two cups of sugar, one pint of boiling water. Before the mixture gets stiff, stir in the whites of five eggs beaten to a stiff froth. Eat with custard, boiled, made with yolks of eggs and one pint of boiling milk. Sweet- en to taste, flavour with vanilla. Excellent. A SIMPLE DESSEET. A. S. Ewing. Put a teacup of tapioca into sufficient cold water ; boil until the lumps become almost transparent ; squeeze the juice of two lemons partially into the mixture, then slice them into it, sweeten or not, then eat when cold, vith cream and sugar. JELLIED GBAPES. Mrs. A. M. Lewis. A very delicate dish is made of one-third of a cup of rice, two cups of grapes, half a cup of water, and two spoons of sugar. Sprinkle the rice and suga?: among the grapes, while placing them in a deep dish ; pour on % nii ^e^.. VALUABLE RECIPES. 231 the water, cover close and simmer two hours slowly in the oven. Serve cream as sauce, or cold as pudding. If served wtirm as pudding, increase slightly the pro- portion of rice and sugar. \ ■WHliii »i»iiim i r» i i»« *il illi i i« I i tnTi iai iw i i jjfi M\ -y ^•^^i^ S8S m w wj i n i> 'I P \ ICES. Glittering squares of coloured ice, Sweetened with syrups, tinctured with spice f Creams and cordials and sugared dates ; Syrian apples, Othmanee quinces, Limes and citrons and apricots. And wines that arc known to Eastern princes. *•♦**♦« And all that the curious palate could wish, Pass in and out of the oedarn doors. — T. B. Aldrich. Use one part of coarse table salt to two pnrts of ice broken the size of a walnut. This should be firmly packed around the cream pail to the height of the freezer. For three pints of cream, one and a half pints of water should be poured over the ice in the freezer, and for every additional quart of cream one pint of water should be added to the ice after packing. When there is no ice-cream freezer convenient, ices may be frozen by put- ting the cream to be frozen in a tin pail with a close cover. This ice and salt for packing may be put in a larger pail and packed firmly around the pail of cream to be frozen. Let this stand to chill for twenty or thirty minutes, then remove the cover and stir the freezing mixture within until stiff. Then re-pack, cover the whole closely with a woollen cloth or carpet and leave for an hour or two in a cool place. I .,1»M«W«^#«»iM^ ICH. f ice rmly ezer. vater d for lould is no put- close I in a ream hirty 3zing • the leave VALUABLE RECIPES. CUKRANT ICE. 233 One pint of currant juice, one pound of sugar, and one pint of water ; put in freezer, and when partly frozen add the whites of three eggs well beaten. ORANGE AND LEMON ICES. The rind of three oranges grated and steeped a few moments in a little more than a pint of water ; strain one pint of this on a pound of sugar and then add one pint of orange or lemon juice ; pour in the freezer, and when half frozen add the whites of four eggs beaten to a stiff froth. ORANGE ICE. Juice of six oranges, grated peel of three, juice of two lemons, one pint of sugar, one pint of water, and freeze. STRAWBERRY ICE CREAM. Mrs. Thomas. Mash with a potato pounder in an earthen bowl one quart of strawberries with one pound of sugar, rub it through the colander and add one quart of sweet cream and freeze. Very ripe peaches or coddled apples maj^ be used instead of strawberries. LEMON ICE. Mrs. Carson. Six lemons, juice of all and grated rind of three, one large sweet orange, juice and rind, one pint of water, I mtmmmimmf B mrifmmmfi, IIP ly i« 1' ' i"T1T as J A f 284 THE HOME COOK BOOK. one pint of sugar ; squeeze out every drop of juice, and Bteep in it the rind of orange and lemons onj hour, strain, squeezing the bag dry ; mix in the sugar, and then the water ; stir until dissolved, and freeze by turning in a freezer, opening three times to beat all up together. Many prefer it to ice cream. OKANGE ICE. Mrs. Carson. Six oranges, juice of all, and grated peel of three, two lemons, the juice only, one pint of sugar, dissolved in one pint of water; prepare and freeze as you would lemon ice. ICE CEEAM. M. One pint milk, yolks of two eggs, six ounces sugar, one tablespoon corn starch ; scald until it thickens ; when cool, add one pint whipped cream and the whites of two eggs, beaten stiff ; sweeten, flavour, and freeze. ICE CBEAM. Mrs. W. H. Ovington. Scald one quart of milk with one sheet of isinglass (broken), "ind a vanilla bean; when cool, strain, mix with one pint of cream whipped to a froth ; sweeten to taste and freeze. . MM**: M ||»>.i i i ! #iH>fM..^ 2aias=r*~aj»« iiii ii i Wm i n iii itt Mii i i ri ii imnna iii i^ iii rf i i) i t i - i r> \ iii mmttumVtb' M0 \.^ VALr\nLE RECIPEg. BAKED QUINCES. 241 One dozen nice quinccB, cored and well rubbed. Put in baking pans, and fill tbo centre wilb pulverized sugar. Bake and aerve cold, witb or witbout cream. PRESEllVED PEACHES. Select peacbes of fine quality and firm. If too ripe tbey are not likely to keep perfectly. Pare tbem and place tbera in a steamer over boiling water and cover tigbtly ; an eartben plate placed in tbe steamer under tbe fruit will prcHerve tbe juices wbicb afterwards i-iay be strained and added to tbe syrup. Let them steam for fifteen minutes or until tboy can be easily pierced witb a fork ; make a syrup of tbe first quality of sugar, and as tbe fruit is steamed drop each peach into tbe syrup for a few seconds, then take out and place in the cans; when the cans are full, pour over the fruit the hot syrup and seal immediately. Inexperienced bouse- wives will do well to remember that the syrup should be well skimmed botore pouring over the fruit. We prefer tbe proportions of half a pound of sugar to a pound of fruit for canning, although many excellent house-keepers use less. This rule is excellent for all of the large fruits — as pears, quinces, apples, etc, : , - PRESERVED PLUMS. Jennie June. Allow to every pound of fruit three-quarters of a pound of sugar ; put into stone jars alternate layers of fruit and sugar, and place tbe jars in a moderately warm 242 THE HOME COOK BOOK. p. ■•' oven. Let them remain there until the oven is cool. If prepared at tea time let them remain until morning ; then strpin the juice from the plums, boil and clarify it. Remove the fruit carefully to glass or china jitfs, pour over the hot syrup and careially cover with egg, tissue paper, or thick white paper pasted, or bladder tied closely down. PRESERVED PEARS. Mi's. Midgley. To six pounds of pears, four pounds of sugar, two coffee cups of water, the juice of two lemons, and the rind of ony. a handful of whcle ginger ; boil all together for twenty minutes, then put in your pears and buil till soft, say about a quartr^ of an hour ; tak^ them out and boil your syrup a little longer ; then put back your fiuit and give it a boil ; bottle whilst hot , add a little cochi- neal to give tliem a nice colour. PRESERVED CHERRIES. Jennie June. Stone the fruit, weigh it, and for every pound take three-quarters of a pound of sugar. First dissolve the sugar in water in the proportion of a pint of water to a pound and a half of sugar ; then add the fruit and let it boil as fast as possible for half an hour, till it begins to jelly. As soon as it thickens put in pots, cover with brandied paper, next the Iruit, and then cover closely from the air. - ^"^-^ V '«««liHftUMi i - fe*«»«.Jij'-- ~/ii -■*' VALUABLE RECIPES. CANNED CHERRIES. 243 Prepared in the same manner, allowing but half a pound of sugar to a pound of ^luit ; aftc^r putting the fruit into the syrup let it scald, (not boil hard), for ten or fiiteen minutes and then can and seal. A few of the cherry stones put in a muslin bag and put into the syrup to scald with the fruit imparts a fine flavour; they should not be put in the jars with the fruit. This method is excellent for use with all the small fruits, as strawberries, raspberries, and also plums. PRESERVED ORANGE PEEL. Mrs. A. N. Arnold. Peal the oranges and cut the rinds into narrow shreds, boil till tender, change the water three times, squeeze the juice of ^ he orange over the sugtir; put pound to pound of sugar and peel ; boil twenty minutes all to- getiier. CITRON PRESERVES. Carter. Cut the citron in thin slices, boil in water with a small piece of alum until clear and tender, then rinse in cold water. Make a syrup of three -fourths pound of sugar to a pound of citron ; boil a piece of ginger in the syrup ; then pour the citron in and let it boil for a few minutes. Put in one lemon to five of the fruit. >^^ - i i» » '%.' To ten pounds good mellow peaches, use five pounds sugar, one pint of good vinegar, and some whole cloves or cinnamon. Take the sugar, vinegar, and cloves, and let them come to a boil, and turn over the fruit. This do three days in succession, and the last day put the fruit into the syrup, a few at a time, and let them just boil up. CANNED PINE APPLE. Mrs. F. L. Bristol. Tor six pounds of fruit when cut and ready to can make syrup with two and a half pounds of sugar and nearly three pints of water ; boil syrup five minutes and skim or strain if necessary ; then add the fruit, and let it boil up ; have cans hot, fill and shut up as soon as possible. Use the best white sugar. As the cans cool keep tightening them up. CANNED STRAWBERRIES. Miss Blaikie. Af cer the berries are pulled, let as many as can be put carefully in the preserve kettle at once, be placed on a platter. To each pound of fruit add three-fourths of a pound of sugar; let them stand two or three hours, till the juice is drawn from them ; pour it in the kettle and let it come to a boil, and remove the scum which rises ; then put in the berries very carefully. As aoon as they . ** ' immmi^*-*^ VALUABLE RECIPES. 245 come thorouglily to a boil put them in warm jars, and seal while boiling hot. !6e sure the cans arc air tight. ^ CANNED OUriBANTS. Put sufficient sugar to prepare them for the table, then boil them ten minutes and seal hot as ])ossible. GELATINE JELLY. Mrs. W. Arthurs. Small packet gelatine, pint and a half boiling water poured on the gelatine, stir until dissolved ; one teacup of white sugar, a little tartaric acid, the whites of three eggs beaten, flavour with lemon ; pour into a shape and let stand till next day. APPLE PLESERVE, GOOD. E. Pernet. Weigh equal quantities of good brown sugar and apples, peel, core, and cut the apples into small square pieces : make a syrup of one pint of water to three pounds of sugar, boil until pretty thick, then add the apples, the grated peel of a lemon or two, a little whole white ginger (if liked) ; boil until the apples are clear and begin to fall, then it will be done. TO CAN TOMATOES. M'o. Edward Ely. Wash your tomatoes and cut out any places that are ■^^ "^i^.^. ' m * ■ w ! "r. ' " gp t 246 THE HOME COOK BOOK. green or imperfect ; then cut them up and put over to cook with {I little salt ; boil them till perfectly soft ; then strain them through a colander ; turn them back to cook, and when they have come to boiling heat, jiour them into stone jugs (one or two gallon jugs, as you prefer). They will keep a day or two in winter if all are not used at a time ; put the cork in, and have some canning cement hot and i^our over the cork. The jug must, of course, be hot, when the tomatoes are poured in. OKANBE.,RY SAUCE Mrs. Bartlett. One quart cranberries, one quart water, one quart sugar, stew slowly. LEMON BUTTER. Mrs. D. S. Munger. Beat six eggs, one-fourth pound butter, one pound sugar, the rind and juice of three lemons ; mix together and set in a pan of hot water to couk. Very nice for tarjs, or to eat with bread. • PEACH BUTTER. Mrs. M. L. Take pound for pound of peaches and sugar ; cook peaches alone until they become soft, then put in one- half the sugar, and stir for one-half hour; then the remainder of sugar, and stir an hour and a half. Season with cloves and cinnamon. v • / V i VALUABLE RECIPES. 247 TOMATO BUTTER. Mrs. Johnson. Nine pounds peeled tomatoes, three pounds sugar, one pint vinegar, three tablespoons cinnamon, one tablesjioon cloves, one and one-half tablespoons allspice ; boil three or four hours until quite thick, and stir often, that it may not burn. APPLE JELLY. Mrs. J. H. Brown. Take green apples that will cook nicely; quarter the apples without paring, put them in a pan or kettle and cover over with water, and keep them covered ; let them boil slowly until entirely done ; ihen put in a bag and drain (not squeeze) them. Put a pound of white sugar to a pint of juice. This is very easily made in the winter ; is best made day before using. APPLE JELLY FOR CAKE. Mrs. P. B. Ayer. Grate one large or two small apples, the rind and juice of one lemon ; add one cup sugar ; boil three minutes. DAMSON CHEESE. Mrs. J. H. Mead. Twelve pounds of damsons ; put them into the oven ; when they are soft take out the stones, crack them, and then blanch the kernels, then add three and a half pounds of lump sugar ; boil about three hours ; wet the \\ \ ■«-»• r I \ 248 THE HOME COOK ROOK. moulds before using them ; weigh the damsons before they are put into the oven. APPLE JELLY. Miss Beaty. Boil tart peeled apples in a little water till glutinous, strain out the juice, and put a pound of white sugar to a pint of juice. Flavour to taste ; boil till a good jelly, then put into moulds. APPLE JELLY. Take seven pounds of ripe apples — such as are excel- lent boilers — and if the rind is red the colour of the jelly will be beautifully tinged ; cut the fruit in pieces, with- out peeling or extracting the cores, and only removing the stalks and the eyes ; add two quarts of water, and boil or bake till the whole is a pulp, which pour into a jelly bag, placed near the fire, (as the pulp thickens in cooling); add eight ounces of white or loaf sugar to each pint of the liquid, with the juice of a small lemon, and the peel cut very thin ; boil to a tolerably thick jelly, which may be ascertained by trying a little on a plate ; strain again through the bag or a piece of muslin, and run into moulds or pots. When cold lay a piece of tissue paper over, and put by in a dry place. This jolly will keep two or three years. TO MAKE AN ORNAIVIENTAL PYRAMID FOR A TABLE. Miss Beaty. Boil loaf sugar as for candy, and rub it over a stiff t 1 form, n well bu tom an macarc contini the pag f the t it, and Mak eggs, ( dissolv cover i lemon while into a with w A p cold w till qi lemor in a c four will E able inglyl -r f VALUABLE RECIPES. 249 form, made fo?; the purpose, of stiff imper, which must l>o well buttered ; set it on a table, and begin at the bot- tom and stick on to this frame with the sugar a row of macaroons, kisses, or other ornamental articles, and continue till the whole is covered. When cold draw out the pasteboard form and set the pyramid in "^he centre f the table with a small bit cf wax candle burning with it, and it looks very beautiful. CUSTAKD JELLY. Make a boiled custard of one quart of fresh milk, three eggs, one teacup of sugar, two teaspoons of vanilla ; dissolve a half box of gelatine in as little water as will cover it, and when well dissolved add the juice of one lemon and two glasses of sherry ; stir the custard well while pouring in this mixture ; ctrain through a sieve into a mould. Serve with whipped cream, flavoured with wine and vanilla, or with rich cream. SNOW JELLY. A package of gelatine soaked till quite soft in a cup of cold water, then add about a quart of boiling water ; stir till quite dissolved; add juice and grated rind of three lemons ; sugar to taste ; strain through mushn, and set in a cold place. When quite stiff, beat in the whites of four well-beaten eggs, and then pour into moulds. It will make about a quart and a half. This is very suit- able for invalids who cannot take wine, also an exceed- ingly ornamental jelly, *. % k ■•"liMnMip^ini^ ••^ 250 THE HOME COOK Ey;)OK. OKANGE MARMALADE. Mrs. Midgley. \.m Nine Seville oranges, three sweet oranges, four lemons cut across the grain as finely as possible ; place in a deep dish with four quarts of water ; let it stand thirty - six hours ; boil two hours, (water as well); thou add eight pounds of crushed sugar ; boil one hour longer, or* nntii you think it will jelly ; the addition o>^a wmeglassiul of spirits when nearly boiled has the effect of causing all impurities to rise fo the surfa.je, and clarifies the jelly. aA>le jelly. Mrs N. p. Ing'ihart. Take juicy apples, (Ramboes, if possible) ; take the item and top off, |and wash them nicely, then cut up mto Quarters and ^ut cold water ui)onthera, just enough to cover them : b|il them soft, afterward strain them through a jelly hsig ; then take two pints at a time with two pounds -of crushed sugar ; boil twenty minutes, then do the same with the other juice ; to be economicaj, pare and d)re the apples ; don't strain so close, but that you can, by adding a little more water, use the apples for sauce or piec. Ji t CRAB APPLE JELLY AND JAM. I If I Mrs. Luulam. * Remove ctems and blossoms from the, apples; let them scald, and poui* off the first»wa1jer ; next put them. in plenty of water and let them cook slowly ; as they m begin to through sugar foi very soft and seed ^ound ; One p water ; i three or Soak water ft pounds dissolve and set make it Jam one pel sugar, f Whe a towe cold ca I I ^mm .4 '11 ^ VxMiUABLE RECIPES. 251 begin to softiu dip off the juice lor jelly, straining ik through flifnnel. One pound of juice to a pound of sugar for ji^ly. Next add more water ; let apples stew very soft ; strain through a sieve, whicli takes out cores and seeds ; to this pulp add brown sugar, pound for fi|)ound ; it needs careful cooking and stirring. LEMON JELLY. •' • Mrs. W. Wuthrie. One paper of gelatine; let it stand one hour in warm water ; then add one quart of boiling water, the juice of three or four lemons, and a pint and a half of sugar. ORANGE JELLY. W Mrs. J. P. Hoit. Soak one package of gelatine in o|ie-half pint cold water for one hour ; add the juice of three lemons, two pounds suj^ar and one quart boiling wjfter ; when all are dissolved add oije pint of orange juice ; strain carefully and set on ice till ready for use ; eight oranges usually make it. 4 ' CUERANT JELLY. / . Mrs. J. P. Hoit. / Jam and strain the currants ; to each pint of juice add one pound sugar; boil the juice fifteen minutes without sugar, and the same time after it is in ; strain into glasses. Whenpourin^hot fruit or jelly in cans or glasses, wring a towel out of cold water, lay it on a table, and set the cold cans upon it, pouring the , boiling fruit into them. \ •I- •■«»-r-T'*=^- "^•—fm^^ggm I ■ I 252 THE HOME COOK BOOK. Care slimild bo taken not to Hct two cans on tlio Baiiio spot without first wotting the towel. GELATINE. Mrs. J. H. Mead. Take a fijood packet of gelatine, the juice and rinds of three lomonH, soak for one hour in a pint of cold water ; then add three jnnts of boil'uif/ water, two pounds of white sugar, one pint of wine ; strain into moulds, and set out to cool. TO PRESERVE QUINCES. Mrs. W. Arthurs. Pare, core, and quarter a peck of quinces, then weigh them ; put the parings, cores, and seeds into a preserv- ing kettle, cover them, with water, and boil slowly for twenty minutes ; then strain them, put the water back, and put in the quinces, a few at a time, and simmer them gently until tender, say five to ten minutes ; lay them on a dish ; when all are done add the sugar and a little warm water. Let them boil for a few minutes un- til clear, then put in all the quinces and boil them without stirring until they become a clear garnet, which will be about one hour. Have ready two lemons sliced thin and seeds taken out ; put them in a few minutes before taking off the fire. CURRANT JELLY. Mrs. C. Wheeler. Take the currants when they first ripen ; pick them \ itm . VALUABLE RECIPES. 258 from the stems and put them ou the stove in a stone jar, bruising thom with a wooden spoon ; then when warm, squeeze through a coarse cloth or flannel, and put the juice on in a new tin pan or porcelain kettle ; one quart of juice requires two pounds of sugar, or a pound to a pint ; boil lit'teen minutes ; to be a nice colour the currants should not come in contact with iron spoons or tin dishes, unless new and bright ; should be made quickly. It never fails to jelly good if the cur- rants are not too ripe. The same method for jam, only do not strain the currunts, but mash them well. Cur- rants should not be dead ripe for jelly or jam.. GOOSEBERRY JELLY. E. M. Walker. Boil six pounds of green unripe gooseberries in six pints of water, (they must be well boiled, but not burst too much) ; pour them into a basin, and let them stand covered with a cloth for twenty-four hours, then strain through a jelly bag, and to every pint of juice add one pound of sugar. Boil it for an hour, then skim it and boil for one half hour longer with a sprig of vanilla. TO PRESERVE CITRON. Mrs. W. Arthurs. Pare the citrons and cut them into slices about an inch and a half thick, then into strips the same thickness, leav- ing them the full length of the fruit ; take out all the seeds with a small knife, then weigh, and to each pound of citron put a pound of white sugar, make a syrup; to ten i«im ^ Ml "■ »-n — I — mf"*" 254 THE HOME COOK BOOK. i pounds put a pint of water, and simmer gently for twenty minutes ; then put in the citron and l)oil for one hour, or until tender ; before taking off the lire put in two lemons, sliced thin, seeds taken out, and two ounces of root ginger ; do not let them boil long after the lemon and ginger are put in ; do not stir them while boiling. The above is very fine if carefully attended to. ARTIFICIAL HONEY. MrH. (Jlij)hant. Mix together ten pounds white sugar, two pounds clear bees' honey, one quart of hot water, half an ounce of cream tartar ; when cool favour with two or three drops otto roses and sprinkle in a handful of clear yellow honey comb broken up. This will deceive the best judges, and is perfectly healthy. CORN STARCH JELLY. One quart boiling water ; wet five tablespoons corn starch, one teacup sugar, a pinch of salt, with cold water, and one teaspoon lemon or vanilla extract for flavour- ing ; stir the mixture into the boiling water, boil five minutes, stir all the while ; pour into cups previously dipped in cold water. This quantity will fill six or seven cups. If wished richer, milk may be used instead of water. Good for invalids. GELATINE JELLY. Dissolve one ounce package of sparkling gelatine in a pint of cold water for one hour ; add the rind and juice - vital ■v-^ ;"! VALUABLE RECIPES. 255 of two or three largo lemons, one and a half pounds of sugar, then pour on this mixture one quart of boiling water, add one pint of orange or raspberry juice, and pour into mould. This llavouring is very nice, and is to supersede the necessity of wine, which some consider indispensable in the same ju'oportion. RHUBARB JAM. MiH. T. W. Antloraoii. Cut into pieces about an inch long, put a pound of sugar to every pound of rhubarb, and leave till morning ; pour the syrup from it and boil till thickens ; then add the rhubarl) and boil gently fifteen minutes; put up as you do currant jelly in tumblers ; it will keep good a year. GOOSEBERRY JAM. Take what quantity you please of red rough ripe gooseberries, take half the quantity of lump sugar, break them well, and boil them together for half an hour, or more, if necessary. Put into pots and cover with papers. LEMON PRESERVE FOR TARTS. Mrs. W. G. Davis. One pound of sugar, four ounces of butter, six eggs, leaving out the whites of two, the juice and grated rind of three lemons ; put into a saucepan and stir over a slow fire until it !,ecomes as thick as honey. ;t . i «• - f Hi 2^3 THE HOME COOK BOOK. GEAPE JAM. Mrs. S. W. Clieever. Take your grapes, separate the skin from the pulp, keeping them in separate dishes, put the pulps in yoar preserving kettle with a teacup of water ; when thor- ouglxly heated, run them through a colander to separate the seeds ; then put your skins with them and weigh ; to each pound of fruit, pat three-fourths of a pound of sup^ar ; add merely water enough to keep from burning ; cook. FJowly three-fourths of an hour. This is a delicious jam, and worth the trouble. blacb:beery jam. M. A. T. To each pound of fruit add three-fom fchs of a pound of sugar ; mash each separately ; then put together and boil from one-half to three-fourths of an hour. RASPBERRY JAM. To five or six pounds of fine red raspberries (not too ripe) add an equal quantity of the finest quality of white sugar. Mash the whole well in a preserving kettle ; add about one quart of currant jrice, (a little less will do), and boil gently until it jellies upon a cold plate ; then put into small jars ; cover with brandied paper, and tie a thick white paper over them. Keep in a daric, dry, and cool place. ^ r: VALUABLE RECIPES. 267 QUINCE JAM. Mrs. P. B. Ayer. Boil your fruit in as little water as possible, until soft enough to break easily; pour off all the water and rub with a spoon until entirely smooth. To one pound of the quince add ten ounces of brown sugar, and boil twenty minutes, stirring often. PINE-APPLE JAM. Mrs. P. P Ayer. Grate your pine-apple; to one pound of the apple add three-fourths of a pound of loaf sugar ; boil ten minutes. ORANGE MARMALADE. Mrs. J. Young Scammon. One dozen Seville oranges, one dozen common oranges, one dozen lemons ; boil the oranges and lemons whole in water for nvb hours ; scoop out the inside, re- moving the seeds ; cut the peel into thin slices with a knife, and add to every pound of pulp and peel a pint of water and two pounds of sugar. Boil twenty minut'^s, ORANGE MARMALADE. Mrs. Wm. Bracket. Take seven oranges and five lemons ; boil in water two or three hours ; throw away the water, and open the oranges and lemons, taking out the seeds and preserv- ing all the pulp and juice possible ; cut the rinds in small strips or chop them, but cutting in strips is better ; Hi 258 THE HOME COOK BOOK. I ^ I ! weigh it all when this is done ; then put three ponncis of sugar to two of the pulp, and boil slowly till clear. SIBEKIAN CRAB JELLY. Mrs. W. Arthurs. Boil a peck of crabs for two hours in as much water as will cover them, then put them into a jelly bag and allow to drain, (do not sciueeze them) ; to each pint of syrup, put one pound of loaf sugar, and boil for half an hour. Select the reddest crabs you can find and the jelly will be a beautiful colour. APPLES FOR PRESENT USE. Mrs. Joseph Saulter. Take about twenty nice snow or other good cooldng apples, and wipe them clean, and place them in a pre- serving kettle with water enough to aljout half cover them ; then add two cups of sugar, half a cup of vinegar, and a dessertsx^oonful of ground cinnamon ; cover them down tightly, and let them simmer over a slo^Y fire until the apples become soft j use them cold. H) II) II? I i • H I'm % ijiiiii II III II i« T - •■ - -^ "— ■"■irrigl • iiniiiimii T' '11 r aiiUijtMtu, CANDY. Sweets to the Sweet." '# In order to understand the secret of candy making, it will be necessary to understand the action of heat upon sugar. The first step in this process is the reduction of sugar to a syrup, which is done by adding water to sugar in the proportion of a pint and a half of water to three and a half pounds of sugar. When this boils up in the kettle we have simple syrup. A few more min- utes of boiling, reduces the water which holds the sugar in a perfect solution. At this stage, if the syrup is al- lowed to cool, the candy crystallizes on the sides- of the dish, and we Lave rock candy. If, instead of allowing it to cool at this point, we allow it to reach a higher de- gree of heat, we shall find, in putting a spoon into the sj^rup, when drawing it out a long thread of sugar will follow the spoon. It is to this poiiv' that confec- tioners bring the syrup for the greater number of can- dies produced. The greatest skill is required on the part of the operator to push the boiling sugar to this point without allowing it to reach the caramel state, when it becomes bitter and dark and is no longer fit to use as a confection. The proportion of sugar and water for candy making will be three and one-half pounds of sugar to one and one-half pints of water. To this add one teaspoon of cream of tartar, which will prevent the -^» / I t t , \ '*■ 260 THE HOME COOK BOOK. tendency of the sugar to assume the granular conclitlun. To test the candy, drop into cold water. When this becomes at once hard and brittle the vessel should be at once removed from the fire. Flat sticks are formed by pouring the candy into long flat pans, and when cooling crease the mass, which will readily break into sticks when cold. To make round stick candy, when cool enough to handle and while warm enough to mould, roll into sticks with the hands. To colour candies, take small portions of the candy while cooling, and colour, then put together in strips and twist slightly. LEMON CANDY. Put into a kettle three and one-half pounds of sugar, one and one-half pints of water, and one teaspoon of cream of tartar. Let it boil until it becomes brittle when dropped in cold water ; when sufficiently done take off the fire and pour in a shallow dish which has been greased with a little butter. When this has cooled so that it can be handled, add a teaspoon of tartaric acid and the same quantity of extract of lemon, and work them into the mass. The acid must be fine and free from lumps. Work this in until evenly distributed, and no more, as it will tend to destroy the transparency of the candy. This method may be used for preparing all other candies, as pine-apple, etc., using different flavours. B1 h CEEAM CANDIES. Three and one-half pounds of sugar to one and one- \'. -^•^^ VALUABLE RECIPES. 261 half pints of water ; dissolve in the water before putting with the sugar one-quarter of an ounce of fine white gum arabic, and when added to the sugar put in one tea- spoon of cream of tartar. The candy should not be boiled quite to the brittle stage. The proper degree can be ascertained if, when a small skimmer is put in and taken out, when blowing through the holes of the skim- mer, the melted sugar is forced through in feathery filaments ; remove from the fire at this point and rub the syrup against the sides of the dish with an iron spoon. If it is to be a chocolate candy, add two ounces of choco- late finely sifted and such flavouring ps you prefer, vanilla, rose, or orange. If you wish to make cocoanut candv, add this while soft and stir until cold. EVERTON TOFFEE. Miss Wyllie. Take one pound of treacle, the same quantity of moist sugar, half a pound of butter ; put them in a saucepan large enough to allow of fast boiling over a clear fire ; put in the butter first, and rub it well over the bottom of the saucepan, and add the treacle and sugar, stirring together gently with a knife ; after it has boiled for about ten minutes ascertain if it is done by having ready a basin of cold water, and drop a little of the mixture into it from the point of a knife ; if it is sufficiently done, when you take it from the water it will be quite crisp. Now prepare a large, shallow tin pan or dish rubbed all over with butter to prevent its adhering, and into this pour the tofi'uo from the sauce- pan to get it cold, when it can he easily removed lit W. [ ,y • 262 THE HOME COOK BOOK. CANDY. One pound sugar, one and a half cups water, three tablespoons rose water ; boil twenty minutes ; then pull. CANDY. Carrie A. One-half pound sugar, one-half cup syrup, butter the size of a walnut ; add little water to the syrup, and have the sugar thoroughly dissolved; to try it, drop a spoon- ful in a glass of ice water, if brittle, it is done. CANDY CARAMELS. Mary H. One pint cream, one pound sugar, one cup butter, one- fourth cup chocolate, one cup of molasses. CHOCOLATE CAEAMELS. One cup of fine granulated sugar, one cup of New Orleans molasses, one-fourth cup of milk, a piece of butter the size of an egg, one cup of chocolate after it is cut up, if made single quantity ; if doubled, it is as well not to put the chocolate in till about done, and then the same quantity of the recipe will suffice, as it retains the flavour if not cooked as much. Boil till it will stiffen in water ; pour into flat buttered pans to the thickness of half an inch. Use Baker's chocolate. CHOCOLATE CAEAMELS. Mrs. P. B. Ayer. Two cups of brown sugar, one cup molasses, one cup f 'VmMI^'IWKiMMi 'H*si»»» VALUABLE RECIPES. 263 chocolate grated fine, one cup boiled milk, one table- spoon flour ; butter the size of a large English walnut ; let it boil slowly and pour on flat tins to cool ; mark off while warm. CKEAM CANDY. One pound white sugar, one wineglass vinegar, one tumbler water, vanilla ; boil one-half hour, and pull, if you choose. COCOANUT DROPS. Mrs. P. B. Ayer. To one grated cocoanut, add half its weight of sugar and the white of one egg, cut to a stiff froth ; mix thor- oughly and drop on buttered white paper or tin sheets. Bake fifteen minutes. KISSES. E. S. P. One egg, one cup sugar, one-half cup of butter, one half cup milk, one teaspoon cream of tartar, one-half of soda, flour enough to make a stiff dough ; drop on tins and sprinkle over with powdered sugar. Bake in a quick oven. MOLASSES CANDY. Mrs. Benham. One cup molasses, two cups of sugar, one tablespoon vinegar, a little butter and vanilla ; boil ten minutes, then cool it enough to pull. I ► 264 THE HOME OOOK BOOK. MOLASSES CANDY. Julia French, One cup molasses, one cup sugar, one tablespoon vinegar, piece of butter size of an egg ; boil (but do not stir) until it hardens when dropped in cold water ; then stir in a teaspoon of soda, and pour on buttered tins ; when cool, pull and cut in s+'cks. Or, tw cups eugai , ^ wc :vKiv.;^p(jOxis vinegar, uoil; when done add a teaspoon • oJa, coi I and pull, or cut in squares without pulling; do not atir v '^e it is boiling. BUTTEE SCOTCH CANDY. Four cups brown sugar, two of butter, vinegar to taste, two tablespoons water, and a little soda ; boil half an hour; drop a little in hot water, and if crisp, it is done. BUTTEE SCOTCH. Fanny Waggoner. Three tablespoons of molasses, two of sup;ar, two of water, one of butter ; add a pinch of soda before taking up. SUGAE TOFFEE. Mrs. Josepii B. Leake. Three pounds best brown sugar, one pound butter, enough water to moisten the sugar ; boil" until crisp when dropped into cold water, then pour into pans, or tlpon platters, as thin as possible. It usually requires to boil fast, without stirring, three-quarters of an hour. '\ \ i I . 1 1 i BREAD AND YEAST. " There is scent of Syrian myrrh, T! ^e is incense, there is spice, There are tlolicate cakes and loaves, Cakes of meal and polypi." — GHECXAN Ol)B " But I ate naught Till I that lovely child of Ceres saw, A large sweet round and yellow cake ; how then Could I from such a dish, my friends, abstain?" GENERAL DIRECTIONS FOR MAKING BREi.D. In the composition of good bread, there are thr^o im- portant requisites : Good flour, good yeast and strength to knead it well. Flour should be white and dry, crumb- ling easily again after it is pressed in the hand. A very good method of ascertaining the quality of yeast will be to add a little flour to a very small quan- tity, setting it in a warm place. It in the course of ten or fifteen minutes it rises, it will do to use. When you make bread, first set the sponge with warm milk or water, keeping it in a waim place until quite light. Then mould this sponge, by adding flour into one large loaf, kneading it well. Set this to rise again, and then when sufficiently light mould it into smaller loaves, let it rise again, then bake. Care should be taken not to get the dough too stift" with flour ; it should be as soft as it can be to knead well. To make broad 1 ! ! i llWlimTiWl''TMni •:^ .i » I f 266 THE HOME OOOK BOOK. or biscuits a nice colour, wet the dough over top with water just before putting into the oven. Flour should always be sifted. YEAST. Mrs. E. S. Chesebroupli. Put two tablespoons of hops in a muslin bag and boil them in three quarts of water for a few minutes ; have ready a quart of hot mashed potatoes, put in one cup of flour, one tablespoon of sugar, one of salt ; pour over the mixture the boiling hop water, strain through a col- ander, put a pint or less of fresh baker's yeast, or two cakes of yeast in while it is warm, and set it in -"« warm place to rise. This yeast will keep three or foi.r weeks, if set in a cool place. In making it from time to time, use a bowl of the same to raise the fresh wita. YEAST. Mrs. Mary Ludlam. Six good potatoes grated raw, a little hop tea, one quart of boiling water, three-fourths cup of brown sugar, one-half teaspoon salt; when cool, add yeast to rise; keep covered and in a cool place. BEST BAKING POWDEB. Mrs. Oliphant. Tartaric acid, four parts, by weight ; bicarbonate soda, five parts, by weight ; baked flour, nine parts, by weight. The flour should be absolutely dry. The tar- taric acid and the soda must also be dry, and pulverized VALU.UJLE RECIPES. 267 Id >4 as fine as possible separntrhf in a clean porcelain mor- tar. When thus prepared sift all together repeatedly till perfectly mixed ; then put into well-corked bottles, and use two teaspoousful to each pint of flour. BOSTON BROWN BBl-lAD. Mrs. Oliphant. To make one loaf: — Rye meal unsifted, half a pint; Indian meal sifted, one pint ; sour milk, one pint ; mo- lasses, half a pjill. Add a teaspoonful of salt, one tea- spoonful ol soda dissolved in a little hot water ; stir well, put in a greased pan, let it riee one hour, and steam four hours. SALT RISING BREAD. Mrs. Upham. At supper time take one-fourth teaspoonful of salt, same of soda, and one teaspoonful of white sugar ; over this pour one teacupful of boiling water, and add one cupful of cold water ; stir in three desertspoonsful of Indian meal and flour enough to make a thick batter, and cover tightly. In cold weather place it where it will be warm all night. In the morning place yom* bowl in a dish of water as hot as you can Jiold yourjhifjer in. Stir it often and thoroughly for an hour. Sift in a ten quart pan two-thirds full of flour, into it stir enough warm water, one tablespoonful of salt, and one-half tea- spoonful soda, to make a thin batter; then stir your yeast in thoroughly and place in a warm place, w^here no draughts of cold air will»reach it. Let it rise to the top of pan. • •r ■MrmMwwaMM 2G8 THE HOME COOK BOOK. YEAST. Mrs. W. C. Harris. Boil in separate paiifl onc-balf cup of hops and two potatoes ; strain both liqnidH hoilinp; hot on a htrgo cup of Hour, one spoon of salt, half cup of sugar, and a cup of } cast. Pour it into a jug and set it in a cool place. GOOD YEAST. Mrs. Packard. Grate six good sized potatoes (raw) ; have ready a gallon of water in which has been well boiled three liand- fuls of hops ; strain through a cloth or sieve, while boil- ing hot, over the potatoes, stirring until well cooked, or the mixture thickens like starch ; add one teacup of sugar, one-half cup of salt ; when sufficiently cool, one cup of good yeast. Let it stand until a thick foam rises upon the top. Care must be taken not to bottle too soon, or the bottles may burst. Use one coffee cup of yeast to six loaves of bread. If kept in a cool place this yeast will last a long time, and housekeepers need not fear having sour bread. YEAST FOR BREAD. Miss L. Stagnuin. Grate ten or twelve good sized raw potatoes in a col- ander and let the water drip off them, and then add three parts of a saucerful of flour to the potatoes, and three parts of a cup of sugar ; then boil a good pinch of hops twenty minutes and throw over all ; when luke- VALUABLE RECIPES. 260 warm add a mp of yeast, and when it rises add a tablc- spoonful of salt. This will keep three weeks. YEAST THAT WILL NOT SOUR. Mrs. J. B. Adams. Boil two ounces of hops in two quarts of water ; put one cup of brown sugar in a jar ; boil and strain the hops and pour into tho jar. Add onu cup of tlour stirred smooth ; let it stand in a warm kitchen till it ferments. Add six potatoes l)oiled and mashed, and one cup of salt. YEAST. Mrs. Anna Marble. Two quarts of wheat bran, one of Indian bran, two gallons of boiling water ; simmer an hour or so ; put in a handful of hops. As soon as the water boils, add one teacup of molasses and one tablespoon of ground ginger. When cold put in a teacup of yeast and cork tightly. Keep cool. BREAD. Mrs. E. S. Chesebrougb. Take four qua' ts of sifted flour and a teacup of yeast, a pinch of salt, ai.d wet with warm milk and water stiff enough to knead. Work it on the board until it re- quires no more flour. If made at night the bread will be light enough to work over and put in pans early m ipn 'wmmt : ill 4 I I ii 1^ 270 THE HOME COOK BOOK. the morning. This qu;.ntit"V will make two Ip.rfte loaves. One-third of tlie lump ma> be taken foi rolls, which can be made by working in buttei the size of an egg, and setting aside to rise again: when light the second time make out in obloiig phapes ; cover them with a cloth and let them rise again. As soon as they break apart bake in a quick oven. The}/ will not fail to be nice if they are baked as soon as they seam. This is the great secret of white, flaky rolls. Two or three potatoes will improve the bread. Good housekeepers always have flour sifted in readiness for use, and never use it in any other way. BEEAD. M. E. B. Lyndo. The sponge is made over night in the centre of a pan of flour, with milk and w^arm water and a cup of home- made hop and potato yeast to about four loaves. The yeast is put in when about half the flour and water are mixed, and tiien 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-dough mixed and kneaded for half an hour, adding flour to makv^ a stifl' dough, and left to rise in a mass. It is then made into small loaves, beino kneaded with as little flour as possible, and put in pans to rise the second time, all the while kept modero.tely 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. VALUABLE RECirES. 271 EXCELLENT BKEAD. Mrs. (ieo. vV. Pitkiu. Four potatoes mashed iine, four teaspoons of salt, two quarts of lukewarm milk, one-half cake compressed yeast dissolved in one-halt cup of warm water, flour enough to make a pliable dough; mould with hands well greased with lard ; place in pans, and when sufficiently hght, it is ready for baking. YEAST. Mrs. Jolin A. Fraser. Monday — boil two ounces of hops in four quarts of water for half an hour, strain it, and let it stand till cold, then put in a small handful of salt and half a pound of sugar, ])eat up one pound of Hour, with some of the liquor, mix all together. On Wednesday boil and mash three pounds of potatoes and add to it, let it stand till Thursday, then bottle and it is ready for use ; shake well before using. To be kept warm while making, and in a cool place after. SUPEEIOE BEEAD. Mrs. D. C. iNortou. Scald one quart of sour milk ; when cool enough, set your bponge with the whey ; take about three quarts of iiour, make a hole in the centre, put in the whey about a good teaspoon of salt, one teacup of good hop yeast (home made is best), and stir quite stiff with a spoon ; wrap in a thick cloth so as to keep as warm as possible I )>■ 272 THE HOME COOK BOOK. 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. WHEAT BREAD. Mrs. D. W. Thatcher. Take a pan of flour, and put in a small handful of salt and a bowl of soft yeast and one pint of lukewarm milk, mix stiff with flour and let it rise. Then knead it into pans, and let it rise, and if wanted very white, knead it down two or three times ; this makes it whiter, but loses its sweet taste ; bake forty-five minutes. RICE BREAD. Mrs. E. S. Chesebrough. Boil a teacup of rice quite soft ; while hot, add butter the size of an egg, one and a half pints of milk, rather more than one-half pint of bolted corn meal, two table- spoons of flour, two eggs and a little salt. Bake just one hour. The bread should be about two inches thick. SPLENDID BROWN BREAD. One quart sour milk, half cup of molasses, one cup of lard, one tablespoon even of soda, one tablespoon salt, Graham flour enough to make a stiff batter ; put it in a tvv^o quart tin pail and cover with the lid ; suspend the pail by a stick through the handle in a pot of boiling 1' m^ jaii0^i^*ili ,. VALUABLE RECIPES. 273 water and keep boiling three hours, take it off and after removing the lid bake in the same pail in a slow oven. STEAMED BEOVvN BBEAD. Mrs. 0. G. Smith. One pint of sweet milk, four tablespoons of molasses, one cup of Indian meal, two cups of rye or Graham flour, one teaspoon of salt, one of saleratus ; mix with a spoon, and steam throe hours, and bake half an hour or more. BOSTON BKOWN BREAD. Mrs. F. E. Stearns. One and one-half cups of Graham flour, two cups of corn meal, one-half cup of molasses, one pint of sweet milk, and one-half a teaspoon of soda ; steam three hours. BROWN BREAD TOAST. Cut the bread in slices and toast. Put it in the dish for the table, take a bowl of thick cream, add a little salt, then pour ove:: the toast ; put it in the oven until it heats through. TRAVELLER'S BREAD. Take Graham flour (unsifted) ; and currants, figs, dO;tes or raisins may be used by chopping them; stir quite s1;iflly with the coldest water as briskly as possible, so as to incorporate air with it ; then knead in all the unbolted wheat flour you can ; cut in cakes or rolls one- lialf inch thick, and bake in a quick oven. i ii^ ■MM u 274 THP HOME COOK BOOK. STEAMED COBN BREAD. Mrs. Jane Conger. Take three cups ol meal, and one of flour, scald two cups of the meal with boiling water, add the other cup of meal and flour, two cups ol sour milk, one cup molasses, one teaspoon ol soda, a httle salt. Steam three hours. OLD FASHIONED GRAHAM BREAD. Mrs. Pulsifer. One tea cup of qood yeast, one quart ol warm water, one teaspoon of salt, two cups sugar, or less, one small teaspoon soc'.u, stir in enough white winter wheat Graham Hour to make it stiff enough to drop ofi the spoon readily, grease your l)read pans, put in, and set to rise, let it get quite light, then hake in a moderate oven for thre - quarters of an hour. BROWN BREAD. Mrs. Wm. Blair, Take part of the sponge that has been prepared for your white bread, warm water can be added, mix it with Graham floui' (not too stiff). For Brown Biscuit. — Take this Graham dough, as prepared for bread, working in a little butter. Butter the size of an egg is sufficient for two dozen biscuits. CORN BREAD. Mrs. Juliet L. Strayer. One-half yinl of buttermilk, one-iialf pint of sweet milk ; sweeten luo sour milk with one-half teaspoon of Or; pul VALUABLE RECIPES. 275 soda ; beat two eggs, whites and yolks together ; pour the milk into the eggs, then thicken with about nine table- sjioons of sifted corn meal. Put the pan on the stoTe with a piece of lard the size of an egg ; when melted pour it in the ])atter ; this lard by stirring it will grease the pan to bake in ; add a teaspoon of salt. CORN BREA.D. Mrs. Wm. H. Low. Two tablespoons of sugar, one tablespoon butter, two eggs ; stir all together, add one cup of sweet milk, three teaspoons of l)aking powder, and three-fourths of a cup corn meal ; Hour to make it quite stiff. INDIAN BREAD. Mrs. A. T. Hall. One pine of meal, one pint of Hour, one pin* :". milk, one teacup of molasses, one teaspoon of soda, one-half of cream tartar , steam two hours and bake half an hour. GRAHAM BREAD. Mrs. J. B. Hobbs. For one loaf, take two cups of white bread spon^]^^, to which add two tablespoons of brown sugar, and ( aiiam flour to make a stiff batter; let it rise, after which add Graham flour sufticient to knead, but not very stifi" ; then put in the pan to rise and bake, !i ! 276 THE HOME COOK BOOK. GRAHAM BREAD. Mrs. n. P. Stowell. Set sponge of fine flour, same as for wheat bread ; when sufQciently raised, instead of mixing with fine flour, mix with Graham to the usual consistency ; mould with fine flour a little, raise once, then it is ready for the oven. Sweeten with syrup or sugar, if desired, though I think it better without either. ROLLS. Mrs. H. F. Waite. To the quantity of light bread dough that you would take for twelve persons, add the white of 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. FRENCH ROLLS. Mrs. Thos. Orton. Take one-half cup of yeast, rub a small one-half cup of butter in the flour (you will have to guess the quantity), then add the yeast, 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 sprinkle a little flour on to roll up. Put in the pan when light, })ake twenty minutes. Nice. mmmm i VALUABLE RECIPES. 277 lllENCll BOLLS. Etta C. Springer. One quart flour, add two eggs, one-half pint milk, tablespoon of yeast, knead it well; rise till morning. Work in one ounce of butter and mould in small rolls ; bake immediately. BROWN ROLLS. Mrs. Melanctlion Starr. One quart Graham flour, milk enough to make a still' batter, one-third cup of yeast, and mix over night ; in the morning add two eggs, one large tablespoon of sugar, one-fourth teaspoon of soda, piece of l)utter half the size of an egg, and a little salt ; put in cups, anr ict stand twenty minutes before baking. FRENCH BISCUITS. Mrs. Lind. Two cups of butter, two cups of sugar, one egg, (or the whites of two), half a cup of sour milk, half a teaspoon of soda, flour to roll ; sprinkle with sugar. TEA BISCUITS. Mrs. Norcross. One cup of hot water, two of milk, three tablespoons of yeast ; mix thoroughly ; after it is risen, take two- thirds of a cup of butter and a little sugar and mould it ; then let it rise, and mould it into small cakes. H«MM mm^K^mm 1f^-^ i T :■ 278 THE HOME COOK BOOK. TO MAKE STALE BliEAD Oil CAKE i'KESlI. Mrs. M. G. Adams. Plimgo the loaf one instant in cold water ; lay it upon a tin in the oven ten or fifteen minutes. Cake and rolls may be thus made almost as nice as if just baked, but must be eaten immediately. GRAHAM BISCUITP Mrs. Brodie. One quart of Graham Hour, three and one-half heap- ing teaspoons of baking powder, one teaspoon of salt, on^ of butter. Make into soft dough with milk. RYE BISCUIT. Mrs. Lamkin. Two cups rye meal, one and a half cups flour, one- third cup molasses, one egg, a little salt, two cups sour milk, two even teaspoons saleratus. BUNS. Two coffee-cups bread dough, two eggs, one cup sugar, spices, a few currants. Mould like rusk and let them rise before baking. BUNS. M. Take one large coffee-cup of warm milk, one-quarter cake of yeast and salt ; make sponge ; let rise ; when e 'r t f VALUABLE RECIPES. 270 t li^lit work into a dougli, tuUliug one-half teacup of sugar, one egg, butter twice the bize of an egg ; let rise ; roll into a sheet ; butter it ; cut into strips three inches wide and six inches long ; fold, not quite in the middle ; lut rise again and baku ; when in a dough, if it rises before you are ready, push it down. Excellent. RUSKS. MrH. P. B. Ayer. To one tumbler of warm milk add a half gill of yeaflt, three eggs and a coflfeecup of sugar beaten to- ether, two ounces of butter rubbed into Hour, of which use only enough to enable you to mould it ; let it rise over night ; when very light, roll and put on tins to raise again, after which bake in a quick oven twenty minutes. RUSKS. Milk enough with one-half cup of yeast to make a pint ; make a sponge and rise ; then add one and a half cups of w^hite sugar, three eggs, one-half cup of butter ; spice to your taste ; mould, then put in pan to rise. When baked, cover the tops with sugar dissolved in milk. SODA BISCUITS. M. To each quart of flour add one tablespoon of shorten- ing, one-half teaspoon of salt, and three and a half heap- ing teaspoons of Price's Cream Baking Powder ; mix baking powder thoroughly through the flour, then add other ingredients. Do not knead, and bake quick. To I •> i\ Wllftll u 280 THE HOME COOK BOOK. i i use cream tartar aiifl soda, take the nauK; proportions without the baking powder, usinf^ instead two heaping teaspoons cream tartar and one of soda. If good they will bake in live minutes. CREAM BISCUITS. Mrs. A. M. Gibbs. Three heaping tablespoons of sour cream ; put in a bowl or vessel containing a quart and fill two-thirds full of sweet milk, two toaspoons cream tartar, one teaspoon of soda, ti liofcle salt; pour the cream in the flour, mix soft and bake in a quick oven. STRAWBERRY SHORTCAKE. Make good biscuit crust ; bake in two tins of same shape and size ; mix berries with plenty of sugar ; open the shortcake, butter well and place berries in layers, alternated with the crust ; have the top layer of berries and over all put charlotte russe or whipped cream. ORANGE SHORTCAKE. M. Make a nice shortcake ; spread in layers of sliced oranges with sugar and a little cream. To be eaten with sweetened cream. APPLE SHORTCAKE. M. Season apple sauce with butter, sugar, etc. ; make a nice shortcake, open and butter it and put the appio sauce in layers. Serve with sweetened cream. i ■\ •1-^--., .—*„ =.^«¥i-.='- } VALIJADLE RECIPES. 281 BALLY LUNiN. Mrs. J. H. Brown. One quart of Wtann milk, one-half cup of butter, one of su^'iir, live egf^s and one cup of yeast ; flour enough for stitr batter. Bake one hour. CREAM CAKES. Six eggs, beaten separately, a half pint of sour cream, one pint of sweet milk, one and one-half teaspoons of baking powder, flour enough to make a thin battel" ; bake in cups. BEEAKFAST CAKES. Mrs; lUce. One cup milk, one pint flour, three eggs, piece l)Utter size of an egg, two teaspoons cream tartar, one teaspoon soda, one tablespoon butter. TEA CAKES. Mrs. E. S. Chesebrougli. One quart of sifted flour, one pint swi et milk, butter size of egg, two eggs, two teaspoons sugar, one of soda, two of cream tartar ; bake in small patty-)>ans. WHEAT GEMS. Mrs. W. H. Oviiigton. One pink milk, two eggs, flour enough to make a batter not very stifl', two large spoons melted butter, yeast to raise them, a little soda and salt. Bake in gem irons. 'i «-; II —*-.'- IMAGE EVALUATION TEST TARGET (MT-3) .^' ^^ €<^ 1.0 I.! 1^128 ■50 *^™ It 1*0 2.5 2£ 1.8 1.25 1 1.4 1.6 ^ 6" ► vQ V) ^^^"^^^ ?v' / ^^ ■ J> > ^ v*' V >^ Photographic Sciences Corporation 23 WEST MAIN STREET WEBSTER, NY. 14580 (716) 873-4503 i f 282 THE HOM?-i OOOK BOOK. GRAHAM GEMS. Mrs. E. R. Harmon. One quart of sweet milk, one cup syrup, one teaspoon soda, two teaspoons cream tartar, little salt ; mix cream tartar in Graham flour, soda in milk, and make it as stiff with the flour as will make it drop easily from the spoon into muffin rings. POP OVERS. Mrs. Andrews. One cup milk, one cup flour, one egg, beaten sepa- rately. Bake in cups, a. tablespoon to each cup. POP OVERS. S. S. Pierce. One cup flour, one cup milk, one egg, piece butter size of a walnut, a little salt ; to be baked in scallops in a very quick oven. This rule makes twelve. POP OVERS. Mrs. King. Three cups of milk, three cups flour, three eggs, a little salt, one tablespoon melted butter put in the last thing ; two tablespoons to a pufif. PUFFS. Mrs. Wren. Two eggs beaten separately, two cups milk, two cups of flour, butter the size of a walnut ; drop into hot irons and bake quickly. -v-i*- ' «■• 'ii . i - JH VALUABLE RECIPES. 285 GRAHAM PUFFS. Mrs. 0. S. Wheelook. One pint of Graham flour, one egg, teaspoon salt, one tablespoons baking powder; wet with milk or water. FRITTERS. Mrs. Brown. One pint-sweet milk, four eggs, one quart flour and three teaspoons baking powder sifted together. Serve warm with maple syrup. APPLE FRITTERS. M. One teacup of sweet milk, one tablespoon of sweet light dough dissolved in milk, three eggs beaten sepa- rately, one teaspoon of salt, one and one-half teacups of flour, one tablespoon of sugar, and the grated peel of a lemon, peeled apples sliced without the core ; drop into hot lard with a piece of apple in each one ; sprinkle with powdered or spiced sugar. Let them stand after making and they wiU be lighter. Good. \ MUFFINS. Mrs. W. H. Low. One tablespoon of butter, two tablespoons sugar, two eggs — stir all together ; add one cup of sweet milk, three teaspoons of baking powder, flour to make a stiff batter. Bake twenty minutes in a quick oven. t ; i i. attmmmm ■I miii''iAwttiiitifci«>ni 284 I- r THE HOME COOK BOOK. MUFFINS. Beat four eggs into a full tablespoon of lard, mix into them one and one-half pints sour milk, effervescing with a teaspoon of soda ; add enough flour to make the con- sistency of pound cake. Bake in heated rings. EYE MUFFINS. Mrs. Bartlett. Two cups of rye, one of flour, one of sugar, one egg, one teaspoon of soda, and a little salt ; mix quite stiff with sour milk. INDIAN MEAL MUFFINS. Two cups of Indian meal scalded with as little water as possible, one coffeecup of flour, one teacup of sweet milk, one tablespoon of shortening, one-half cup of brown sugar, a small cup of yeast ; mixed over night. WAFFLES. M. Yolks of three eggs, one quart milk, half cup melted butter, one heaping teaspoon baking powder. After- wards add the whites of the eggs and flour enough to make a thin batter. WAFFLES. M. One pint sour milk, three tablespoons melted butter. ji. 11 sm^iamammmtmm MMHMMMMM VALUABLE RECIPES. 286 k three eggs, beaten separately, one teaspoon soda, a little salt, flour enough to make a thick batter. RICE CROQUETTES. C. T. C. Boil one cup of rice in one quart of milk or water, till tender ; while warm add a piece of butter the size of an egg, two eggs ; make into rolls, dip them in crumbs and fry them in lard or butter. RICE CROQUETTES. One teacup rice, one pint milk, one pint water, a lit- tle salt ; butter a tin, put in the mixture and swell on the stove, where it will not quite simmer. When dry, add two eggs, beaten light, with two tablespoons of su- gar and one of butter. Have ready cracker crumbs spread on a board thickly. Make a roll of the rice in the crumbs ; drop in hot lard and brown. GOOD BREAKFAST CAKES. Mrs. J. H. Brown. Three eggs well beaten, two and a half teacups of flour, one pint of sweet milk, a little salt. Make a bat- ter of these, put in cups or rings and bake in a quick oven. « BANNOCKS. M. One pint corn meal, pour on it boiling water to thor- oughly wet it. Let it stand a few minutes ; add salt » I Mill -i«,— ;^ "^j iwiiir I »iMi lilMii 'mnimmmimtf^ 286 THE HOME COOK BOOK. ; ' I \ t \ and one egg and a little sweet cream, or a tablespoon melted butter. Make into balls and fry in hot lard. ENGLISH PANCAKES. Mr. Joseph Robinson. Make a batter of two teacups of flour, four eggs, and one quart of milk. Add, as a great improvement, one tablespoonful of brandy with a little nutmeg scrp.ped in. Make the size of frying pan. Sprinkle a little granu- lated sugar over the pancake, roll it up, and send to the table hut. WAFFLES. Mrs. S. McMaster. One quart of sweet or sour milk, four eggs, two-thirds of a cup of butter, half a teaspoonful of salt, three tea- spoons of baking powder ; flour enough to make a nice batter. If you use sour milk leave out the baking pow- der and use two teaspoons soda. Splendid. MUFFINS, FOE BBEAKFAST. Mrs. S. McM. Three eggs, one cup milk, one tablespoon of .good butter melted, one tablespoon sugar, a little salt, two heaping teaspoons good baking powder, flour enough to make a batter ; bake in muffin rings ; when almost done moisten over the top with a feather dipped in sweetened milk. On the si sugar grate oven. On powd to mf lard. On two t spool mak( T\J half teasj: moUj I t ■ ■•Jimii wi mmmmmm msmmmss. VALUABLE RECIPES. 287 TEA BISCUITS. Mrs. Arthurs. One quart flour, four teaspoonsful baking powder, about the size of an egg of butter, one tablespoonml of brown sugar, a teaspoonful of salt, and half cup of currants ; grate in a little nutmeg ; bake twenty minutes in a quick oven. MRS. CURTIS' MUFFINS. Mrs. Upbam. One quart flour, two and one-half teaspoonsful baking powder. Mix all dry in flour. Add cold water enough to make a stiff batter, and then a tablespoonful of melted lard. MUFFINS. Mrs. J. D. Odell. One quart of milk, four eggs, one tablespoon sugar, two tablespoons of butter, one teaspoon salt, two tea- spoons baking powder, two tablespoons yeast ; flour to make a stiff batter; bake in rings when light. BREAD CAKE, Mrs. J. D. Odell. Two cups dough, one and one-half cups sugar, one- half cup butter, one cup raisins, one cup currants, one teaspoon soda, two eggs, one teaspoon each of cinna- mon, cloves, and allspice. ■4MMMkMaMllHMitWiMBu..-Mdi'^ ■ ii>in i' iiitiiiliii 'T^ 288 THE HOME COOK BOOK. GEMS. Mrs. Mnnshaw. Que piece butter size of a walnut, three teaspoons sugar, three eggs, one-half cup sweet milk, flour enough to make a nice thick batter ; have your gem-pans burn- ing hot ; bake in a very hot oven. PORT HOPE BISCUITS Mrs. Crawford. Two eggs, two cups sugar, one of butter, one-half cup of milk, one teaspoonful of cream tartar, one teaspoonful of carbonate soda, flour sufficient to roll very thin; flavour with nutmeg. COFFEE CAKE. Mrs. Carson. One cup of molasses, one cup of brown sugar, one cold cofi^ee, four cups sifted flour, half cup of butter, small teaspoon of allspice, two teaspoons of baking powder. STEAMED BROWN BREAD. Mrs, Carson. Three cups of yellow corn meal, one cup of flour, two cups of sweet milk, one cup of sour milk, half cup of molasses, one teaspoon of soda; dissolve soda in hot water, pour half in the sour milk and half in molasses ; steam three hours and bake half an hour in a quick oven ; just brown the top. I' 'i smite T i twm i tm mm t... ' J (>w «.i#. » — pwn— PI •i«»i "■■■■■MPi «*i««i VALUABLE RECIPES. 289 SALLY LUNN FOR BPiEAKFAST. Mrs. Carbon. Four teacups of flour, two tablespoons of sugar, one of lard, four eggs, four teaspoousful of baking powder ; use half milk and half water to a thin batter, and bake m a quick oven. WAFFLES. Mrs. Carson. One quart of milk, four eggs, two-thirds cup of butter, half teaspoon of salt, three teaspoons of baking powder ; flour enough for a batter, and bake in waffle irons and eat hot. CORN BREAKFAST CAKES. Mrs. Parmelee. One -half cup of sweet milk, two cups of flour, one corn meal, two eggs, butter size of an egg, tablespoon of baking powder mixed with flour ; bake in small gem tins and cook quarter of an hour in a quick oven. MUFFINS. Mrs. Spense. One quart of flour ; mix five teaspoonsful of Cook's Friend in the flour, a piece of butter the size of two eggs, five teaspoons of sugar, and as much milk as will make a stiff batter. Bake twenty minutes in rings. m I . 290 THE HOME COOK BOOK. GRAHAM CAKES. Mrs. Spenco. One pint Graham flour, one pint white flour, one tablcspoonful of butter or shorteninpj, two tabloapoons- ful of molasses, two teas])oonsful of cream tartar, one teaspoonful of soda ; sift cream tartar and soda in with the white flour ; do not sift the Graham flour ; rub well together ; then rub your shortening in thoroughly ; wet with milk or water not too stiff ; roll out and cut in cakes ; bake in a quiet oven. Baking powder may be used instead of cream of tartar and soda. BUNS. MiPR Miller. Set in the evening, a pint of milk, butter the size of an egg, three tablespoons of yeast, and flour enough to make a thick batter. Warm the milk and butter to- gether ; add the yeast and flour. In the morning add two eggs, four tablespoons of sugar, and enough flour to roll in the hand, not on the board. After mixing let it stand till quite light ; then make into buns, and ^et them stand four hours in the pans before baking. Bak^ about a quarter of an hour. SALLY LUNN. ^ Mrs. Carson. Four teacups flour, two tablespoons sugar, one table- spoon of lard, four eggs, four tablespoons of baking powder ; mix with half milk and water to a thin batter; bake in a quick oven. ^ I Vkji: mmtms mmmmm * • • ir, one ^poons- ,ar, one in with 'ub well [y; wet cut in may be size of ough to iter to- i ng add h flour xing let and let Bak^ table- baking batter; V/kLUABLE RECIPES. 291 GEMS FOR BREAKFAST. MfH. CarBon. One and a half cups of sweet milk, two cups of flour, one cup of corn meal, two eggs, butter the size of an egg, one tablespoon of baking powder mixed dry in the flour ; bake in small tins, and cook quarter of an hour in a quick oven. JOHNNIE CAKE. Mrs. H. Baird. One pint of corn meal, one teacup of flour, two eggs, one pint of sweet milk, one tablespoon of molasses, one tablespoon of melted butter, a little salt, one teaspoon of soda, one teaspoon of cream of tartar ; bake in square tins. GRIDDLE CAKES. Mrs. Orson Bmitta. Two quarts warm water, one teaspoon salt, one cup flour, one cup corn meal, one-half teacup yeast, two eggs well beaten and added the last ; raise over night. CORN BREAKFAST CAKES. Mrs. W, A. Carson. One and one-half cups sweet milk, two of flour, one of corn meal, two eggs beaten light, butter size of an egg, tablespoon of baking powder mixed in Hour ; bake in gem pans, and have them hot before putting in the mixture ; cook quarter of an hour in a quick oven. iitf£. ■MfM mi^m mam ( i \- J y 292 THE HOME COOK BOOK. . SPLENDID CORN CAKE, Mrs. W. A.Cflrflon. One pint of corn meal Bcalded with hot water ; make aa thin as mush, let it stand until quite cool ; then add one teaspoon of salt, one tablespoon of melted butter, three eggs beaten light ; make about as thick as pound cake, and bake one hour in a slow oven. JOHNNIE CAKE. Edith. Scald the meal at night ; let it stand where it will keep slightly warm until morning ; then, for any ordin- ary four quart panful, add sufficient sour miUi to render the right consistency — generally a large teacupful is enough ; saleratus, one tablespoonful ; salt, at time of scalding the meal; if the meal is very fine, do not use boiling water. QUICK BUCKWHEAT CAKES. One quart of buckwheat flour, one-half a teacup of corn meal or wheat flour, a little salt, and two table- spoons of syrup. Wet these with cold or warm water to a thin batter, and add, lastly, four good tablespoons of baking powder. BUCKWHEAT CAKES. Lake Forest. One quart buckwheat flour, four tablespoons yeast, one tablespoon salt, one handful Indian meal, two *' VJiS.^-^ s. /> VALUABLE REOIPRH. 298 lake as tdd one , three I cake. it will ordin- render ipful is iime of lot use Lcup of table- water ispoons yeast, il, two tablespoons molasses, not syrup. Warm water enough to make a thin batter ; beat very well and 8et in a warm place. If the batter is the least sour in the morning, add a little soda. OATxMEAL GRIDDLE CAKES. Mrs. J. M. Wt'tljcroU. One cup oatmeal, one cup flour, one teaspoon sugar, one teaspoon bakinpj powder, one-half teaspoon salt ; sift the baking powder in with the flour ; add cold water to make a batter of the consistency of buckwheat cakes; beat very well together and bake immediately. This receipt is sufficient for a family of three. MUSH. Indian or oatmeal mush is best made in the following manner : Put fresh water in a kettle over the fire to boil, and put in some salt ; when the water boils, stir in handful by handful corn or oatmeal until thick enough for use. In order to have excellent mush, the meal should be allowed to cook well, and long as possible while thin, and before the final handful is added. When desired to be fried for breakfast, turn into an earthen dish and set away to cool. Then cut in slices when you wish to fry ; dip each piece in beaten eggs and fry on a hot griddle. OATMEAL GRUEL. Take two tablespoons of oatmeal, pour on it a pint of cold water ; let it stand half a day, then pour it through ,ttt» ! i! ■ ' ■■. ' UW'ffWMia B Ui ■^ rsr^a*?: ^'^mmsm ..,*•■-._ ( {] \ 294 THE HOME COOK BOOK. a sieve and boil well one-quarter of an hour> stirring all the time ; season according to taste. The coarse meal to be rejected. Good for invalids or children. V^/EIGHTS AND MEASURES. Ten eggs are equal to one pound. One pound of brown sugar, one pound of white sugar, powdered or loaf sugar broken, is equal to one quart. One pound of butter, when soft, is equal to one quart. One pound and two ounces Indian meal is equ'^l to one quart. One pound and two ouiioes of wheat flour is equal to one quart. Four large tablespoons are equal to one-half gill. • Eight large tablespoons are equal to one gill. Sixteen large tablespoons are equal to one-half pint. A common sized wine glass holds half a gill. A common sized tumbler holds half a pint. Four ordinary teacups of liquid are equal to one quart. 1 X v-, V .- ■^mirmmm^-^ *^.--> IS. sugar, [art. quart, quil to qual to U. f pint. 3 quart. N^N i--' .1 ^- But then my fare was all so light and delicate ; The Fruit, the Cakes, the Meats so dainty frail, They woukl not hear a hite — no, not a munch — But melted away like ice. — Hood. SUGGESTIONS. 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, and where other methods are not given in this work by con- tributors, it would be well for the youn^ housekeeper to observe the following directions : Never allow the butter to oil, but soften it by putting it in a moderately warm place before you commence other preparations for your cake ; then put it into an earthen dish (tin, if not new, will discolor 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 thft 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. The oven should be pretty hot for small cakes, and moderate for larger. To ascertain if a large cake is suffi- ' Oil ' ij' mm I i ti- '''^. V.>-« ', 296 THE HOMB COOK BOOK. ciently baked, pierce 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. ICING. The following rules should be observed where boiled icing is not used : Put the whites of your eggs in a shallow earthen dish, and allow, at least, a quarter of a pound or sixteen table- spoons of the finest white sugar for each egg. Take part of the sugar at first and sprinkle over the eggs ; beat them for about half an hour, stirring in gradually the rest of the sugar ; then add the flavour. If you use the juice of a lemon, allow more sugar. Tartaric acid and lemon juice whitens icing. It may be shaded a pretty pink with strawberry juice or cranberry syrup, or coloured yellow by putting the juice and rind of a lemon in a thick muslin bag and squeezing it hard into the egg and sugar. If cake is well dredged with flour after baking, and then carefully wiped before the icing is put on, it will not run and can be spread more smoothly. Put frosting on to the cake in large spoonsful, commencing over, the centre ; then spread it over the cake, usincj a large knife, dipping it occasionally in cold water. Dry the frosting on the cake in a cool, dry place. FROSTING. Mrs. Louise Dewey, One pint granulated sugar, moisten thoroughly with t I 1 J •^ f ^ " i " ■ ..A-Y^.. . -. -.— ^ •-ii^mr -'*•■"- •" "^■'"**' ■■■'>■>""" ' ifc»ii»iiiw«»»..^^iMM»Hs. . '^=^*^'1R'^ fcl;y,>l1*<'WtV.S ..«,*u(!**-.JI**-»« ;i t // // \\ VALUABLE RECIPES. 297 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 con- sistency to spread over the cake. Flavour with lemon if preferred. This is sufficient for two loaves. FROSTING FOR CAKE. , Ella Guild. One cup frosting sugar, two tablespoons of water boiled together; take it off the stove and stir in the white of one (,^gg beaten to a stiff froth ; stir all together well ; then frost your cake with it, and you will never want a nicer frosting than this. ICE CREAM ICING FOR WHITE CAKE. Mrs. P. B. Ayer. Two cups pulverized sugar boiled to a thick syrup ; add three teaspoons vanilla; when cold, add the whites of two eggs well beaten, and flavoured with two teaspoons of citric acid. ICING. Mrs. H. P. StoweU. One pound pulverized sugar, pour over one tablespoon cold water, beat whites of three eggs a little, not to a stiff froth ; add to the sugar and water ; put in a deep l)owl ; place in a vessel of boiling water and heat. It r *i _frr 29S THE HOME COOK BOOK. will become thin and clear, afterward begin to thicken. When it becomes qui^j thick remove from the fire and stir while it becomes cool till thick enough to spread with a knife. This will frost several ordinary sized cakes. CHOCOLATE FEOSTING. Mrs. C. H. Wheeler. Whites of two. eggs, one and one-half cups of fine sugar, six great spoons of grated chocolate, two tea- spoons of vanilla ; spread rather thickly between layers and on the top of cake. Best when freshly made. It should be made like any frosting. BLACK FRUIT CAKE. Mrs. C. H. Wheeler. Three-fourths pound of butter, one pound sugar (brown), one pound flour, two pounds currants, three pounds raisins (seeded), one-half pound citron, one- fourth pound almonds, eight eggs, one nutmeg, cloves and cinnamon, one wineglass of brandy. The raisins are better if soaked in brandy over night. BLACK CAKE. Mrs. G. P. DeForrest Two pounas oi flour, two pounds sugar, two pounds butter, eight pounds raisins, four pounds currants, one pint brandy, two pounds citron, twenty-four eggs, two ounces nutmeg, two teaspoons of cloves ; add a little molasses to make it more moist and black. Thi^ makes r k ; !• -mmmaMutttim mbm •-fiwrwwf., ■*?. VALUABLE RECIPES. 299 !u tT7o very large loaves, baked in tin pans or hoops. For "weddings. Splendid. COOKIES. Mrs. G. WylUe. One cup of butter, one cup of brown sugar, one tea- spoon of soda, three eggs, flour enough to roll out thin. MOLASSES COOKIES. Mrs. G. WylUe. One cup of molasses, one tablespoon of soda ; dissolve in half a cup of boiling water ; one tablespoon ginger, two tablespoons butter, and flour enough to roll out thin ; cut with cake cutter, and cook in quick oven. SUGAE COOKIES. Mrs. W. A. C. One and a half cups of sugar, one of butter, two eggs, half a cup of sour cream, one teaspoon of sodjj, ; mix just so that you can roll out ; then sprinkle with sugar just before putting in oven ; bake quick. COOKIES. One tablespoon of butter, one cup of sugar, one egg, half a cup of milk, half a teaspoon of soda, one table- spoonful of ginger, flour to roll; cut in round cakes and bake in a rather quick oven. COOKIES. Mrs. W. Baird. One cup of sugar, one of butter, two eggs, spices to taste, two tablespoons of milk, one teaspoon of soda and ffic y*mr^' S' 300 THE HOME COOK BOOK. *■•■- half of cream of tartar ; beat all together with flour enough to roll out thin. COOKIES. MrB. Stotesbury. Two eggs, one cnp of butter, one of sugar, half tea- spoonful of soda, and flour enough to make a dough; roll thin and bake quickly. DROP COOKIES. Mrs. J. D. Odell. Two cups of sugar, one cup of milk, half cup of butter, three-quarters cup of flour, two teaspoonsful baking powder, two eggs. WHITE COOKIES. Mrs. J. B. Biliiman. One jcup of butter, two cups of sugar, one cup of milk, four eggs, two tablespoonsful caraway Beeds ; add flour enough to roll, and »;ut out. COOKIES. Mrs. W. A. Carson. One cup of butter, two of sugar, one-half of sour milk, one teaspoon of soda, flour enough to roll out thin ; cut with a sharp tin cake cutter ; bake in a quick oven. POOR MAN'S DOUGHNUTS. % Mrs. George Virtue. One quavt of flour, two saltspoons of salt, four tea- i ■n-w ^-^ 1 ■?»' ^ # ttmmuMtil ^ ^ VALUABLE RECIPES. 801 spoonsful of yeast powder, one and one-half cupB of sugar, one cup of milk, nutmeg. w DOUGHNUTS. Ada Ring. One cup of sugar, two eggs, two tablespoons of melted butter, two-thirds cup of milk, two even teaspoons of cream tartar, one even teaspoon of soda, flour enough to roll, salt and nutmeg. NELL'S GINGEB CAKE. Mrs. S. McMaster. Two cups molasses, one large tablespoon of lard, one of ginger, one of salt, one cup of sweet milk, one tea- spoon of soda, four cups and one-half of sifted flour. FEIED CAKES. Mrs. S. MoMaster. Three eggs, two and one-half cups sweet milk, two cups sugar, two teaspoons of cream of tartar, one of soda ; spices to taste ; roll out and cut in shapes, and fry in boiling lard ; while hot dip in fine sugar. »" CREAM CAKE. •■ i v; ^^ I k :n. Mamie Nevett. Two eggs, one cup of sugar, one cup of cream, two cups of flour, one teaspoonful of cream of tartar, and one teaspoonful of soda. ■"■inir 1 1 i i> iHinillili"' -> p ^ THE nOME COOK nooK. GINGER CAKES. Mrs. JoBO])]! Haulter. Two cupFs of B.yrup and one cup of lard, scalded together ; add one dessertspoonful of baking soda ; when cool add flour enough to make a dough ; ginger to taste ; roll out and cut into shapes with cutter ; bake in a medium oven ; rub a little syrup over the tops before baking. GINGERBREAD. Miss L. Stagman. One cup of butter, one cup of sugar, two cups of molasses, five and one-half cups of flour, six eggs, one cup of buttermilk, ginger and cinnamon essences to taste, and one dessertspoonful of soda. WHITE GINGERBREAD. Etiie. Rub half a pound of butter into one pound of flour, add half a pound of loaf sugar, which should be finely pounded and sifted, and the rind of one lemon very fine- ly minced, one ounce of ground ginger and a nutmeg grated. Mix these well together ; make one gill of milk just warm, stir in half a teaspoorful of carbonate of soda, and work the whole into a smooth paste ; roll it out into cakes, and bake in a moderate oven from fifteen to twenty minutes. "*:-^^-i fc'-» n I t> Mtti mmmmm i VALUABLE RECIPES. GINGER SPICE CAIiE. Mrs. J. D. Odell. no3 One onp of molasses, half a cup of butter, half a cup of milk, two egi^s, one teaspoon of cloves, one teaspoon of cinnamon, one teaspoon of baking pow-. der, salt ; bake in a quick oven. GINGER CAJLE. Mrs. Howe. Three eggs, three-quarters of a cup of sugar, one cup of molasses, one cup of milk, three quarters of a cup of butter, one teaspoon of soda, one teaspoon of cream of tartar, one tablespoonful of ginger, one of cinnamon, allspice, three cups of flour. WALNUT HILL'S DOUGHNUTS. .Li- *V' Mrs. Howe. One teacup sour cream or milk, two teacups of sugar, one teacup of butter, four eggs ; spice with nutmeg and cinnamon ; one teaspoonful of soda ; beat all well to- gether with some of the flour ; then 'x with the hands % till stiff enough to roll ; cut in diamond cakes and fry- in hot lard. DOUGHNUTS. f.\' Mrs. Howe. One teacup of sugar, half a cup of sweet milk, two eggs, three tablespoons melted butter, half a teaspoon- ful of soda ; spice with cinnamon and nutmeg. '^. ^^wi i«^-. It, V-i 804 THE HOME COOK HOOK. lUCE FLOUR CAKE, Mi'B. Howe. . .Ten eggs, one pound of sugar, one pouncl of rice flour ; avour with lem^: beat the eggs and sugar half an ourTtllen ac^^^jjjj. SOFT GINGER GAKE. '^ Mrs. W. A. Carson. T"wo eggs, one and one-half cups of molasses, three tablespoons of butter, one teacup of milk, one teaspoon of soda and two of cream of tartar. ;' GliNGER COorfES. Mrs. W. A. Carson. Two cups of molasses, two-thirds of a cup of butter, two teaspoons ginger, three teaspoons soda dissolved in a little boiling water in a cup ; now fill the cup with butter milk ; do not mix too thick. SPICE CAKE. Mrs. Cook. One and one-half cups of sugar, half cup butter, half of sour milk, two cups of raisins chopped, three eggs, half a nutmeg, one teaspoon cinnamon, one of • 'oves, one saleratuB ; mix rather stiff ; bake in loaf t^j.s in moderate ovBn. SPONGE JELLY CAKE. Mrs. U. J. Beiford. Three eggs, one cup sugar, one cup flour, two tea- f it- A^ - V VALUABLE KECIPES. f^^ioose. ^ y^^ ^^y use any miing you FBITTERS. Mrs. Isnno Shannon. "''*' ' lani. ""^'^' «°>»- to tli.ckci,, h-y in boiling SOFT GINGERBREAD. Mre, Toil Ti.omas CREAM SPONGE CAKE, Mrs. John Thomos. 'i-our with a few dLps ofwttre!^'""''' ""''• JELLY CAKE. Mrs. John Thomas. «poon Cook's P..ie„d, or ^ne-La f t*"'' '"''""'' ""^^ *«"" jnoderateiy warm oven • beat tb. ""^ ""« « a togetlier. ' ^'"*' '''^ «"gai- and butter well m- i^.:. f 306 THE TIOMK TOOK BOOK. LOAF CAKE. Mrs. John Tli'miafl. One cup sugar, one-half cup butter, one opg, one cup sweet milk, one pint flour, one cupraiwins, one-half tea- spoon soda, one teaspoon cream tartar, essence. LIGHT TEA CAKES. Mrs. John Thomas. One and one-half cups sugar, two-thirds cup l)utter, three eggs, three tablespoons sour milk, in which dissolve one-half teaspoon soda, flour ; mix as soft as possible and roll white sugar on top before cutting into rings. . * FEATHEli CAKE. Miss Enapp White sugar one cup, butter one-half cup, flour two cups, eggs three, two teaspoonstul of baking powder, nutmeg or other flavouring to suit the taste. Very good. COCOANUT CAKE. Augusta Simmers. One cup of butter, three eggs, one of milk, iour and one-half cups of flour, four teaspoonsful Cook's Friend, two teacups of desicated cocoauut. GERMAN RINGS. Augusta Simmers. ' One-half pound of flour, one -half pound butter, one tablespoon sugar, one tablespoon brandy, two eggs ; \ ^' ~<<^-- V--» rrwiiifc ^itui^ in' it/ i '^^mi^mf^mis: ^-y tmm id VALUABLE RECIPES. 807 #" 4 \ hent all together ; make thorn in rings and pnt cinnamon and sugar on the top. POUND CAKE. Augasta Simmers. One pound of flour, three-fourthfl of a pound hutter, three-fourths of a pound sugar, eight eggs ; flavour to taste. 1, 2, 3, 4 CAKE, Augnsttt Simmers. One cup of butter, two of sugar, three cups of flour, four eggs add ; a little more flour, roll out very thin on sugar, cut any shape, and bake quickly. RICE CAIiE. Mrs. Bendelari. Half a pound of sugar, half a pound of flour, six eggs, one teaspoon vanilla ; break in the eggs on the flour and sugar, whip for half an hour with the back of a dinner knife ; bake twenty minutes in a moderate oven. RICE CAKE. Mrs. Arthurs. Break six eggs on half a pound of rice flour .and half a pound of crushed white and sifted sugar, then beat all together for fifteen minutes, and flavour with a few drops of essence of lemon ; line a dish with buttered paper and bake half an hour. m 7 H ^ y i ltiji i i j^. i mv p I ' ' IIIIPI w ill 308 THE HOME COOK BOOK. CUP CAKE. S. T. M. One and one-half cups sugar, one cup butter, three eggs well beaten, a little nutmeg, and two teaspoonst'ul of Cook's Friend or baking powder, and sufficient Hour to make a rather thick batter. CUP CAKE. « Mrs. ArthorB. One cup of butter, one of sifted sugar, one of milk, three cups of flour, three eggs, three teaspoon sful of baking powder, flavour with essence of lemon; line a dish with buttered paper and baV3 one hour. PLAIN FRUIT CAKE. Mrs. Arthurfl. One-half pound of well washed currants, and one-half pound of raisins, one cup of butter beaten to a cream, one cup of white sugar, one cup of milk, three cups of flour, three eggs, and three teaspoonsful of baking powder ; paper a dish and bake one hour. DROP CAKES. Mrs. Arthurs. One pint of flour, one-half pound of butter, one-fourth pound of sift'd sugar, half a nutmeg grated, a handful of currants, iwo eggs, and one teaspoonful of baking powder ; to be baked in a slack oven for ten minutes. The above quantity will make about thirty cakes. « .1 Ji \ ^fi^i^ib^K:! — jt.-.,-«(» A^ ,itm¥\ii>^ 'w-*i«WmMiaHIP^*^"ViVi>'l*^f* ■rw^pWWP M I ij l ilil lll l j i i »t^ I i 4 \ u r VALUABLE RECIPES. * 300 SPONGE CAKE. ^ Urn. W. Arthur8, Four eggs, two cups sugar, two cups flour, one-half cup cold water, three teaspoonsful Cook's Friund ; beat the eggs separately. CUP CAKE. Mrs. Arthurs. One cup butter, two cups sugar, three cups flour, four eggs, cup milk, three teaspoonsful Cook's Friend. GERMAN LADIES' EINGEBS. Helena Smith. Beat the yolks of five eggs with half a pound of sugar for .fifteen minutes; add half a pound of blanched almonds cut fine, the grated rind of one lemon ; inix well ; add half a pound of flour very gradually ; roiroiit the paste and cut into strips the length and size of the forefinger ; bake in a moderate oven. I[c{r\ RICE CAKE. Helena Smith. One cup of white sugar, one of rice flour, five eggs, one teaspoonlul of any essence preferred ; beat all together for twenty minutes ; bake half an hour in a moderate oven. WHITE CAKE. Mrs. George Virtue. Beat one-half pound fresh butter to a cream, equal weight sifted sugar and dried sugar, the yolks and ''-"''^: ^ -'j£f"9P^'' immm'^^'m I I m mtm fiW>^ THE HOME COOK BOOK. I 'I whites of eight eggs separately whisked, two ounces candied orange peel, one-half teaspoonful of mace, a glass of brandy, one pound flour stirred in by degrees, one and one -quarter pounds of currants, four ounces of powdered almonds ; bake two hours. SWEET SANDWICHES. Clara Smith. Five eggs, one-half pound white sugar, one-fourth pound butter, all beaten together until very light ; add one-fourth pound flour mixed with a teaspoonful of Cook's Eriend. SHREWSBQRY CAKE. Clara Smith. One cup butter, two of brown sugar, five eggs (not divided,) one cup milk, four of flour, one of raisins, spice to taste ; use Cook's Friend in the flour ; bake three hours. COCOANUT CAKE. Mrc. W. T. Eyre. Two eggs, cup of sugar, cup of flour, two tablespoons- ful of water ; white of one egg and teaspoonful of sugar mixed together to make the cocoa sticks CENTENNIAL CAKE. Mrs. George Virtue. Five eggs, three cups of powdered sugar, one cup of cream or milk, one cup of butter, four cups of flour, tlu' f ^/ •I t rstir^irri;i,iai'iii yftok jHteg'., ■.h',.,ybi... r,wiii«S3eii -J:W. ■!smm'"-f.. r\ aaacsEasssa »^ *miw»i «Ni "pii 'I ■■■ ^V ■V* f VALUABLE RECIPES. 311 rind and part of juice of one lemon, and a little baking powder, or use prepared Hour. LUNCHEON CAKE. M. G. One-half pound butter, one pound flour, one-half ounce caraway seeds, one-fourth pound currants, six ounces moist sugar, one ounce candied peel, three eggs, one-half pint milk, one small teaspoonful of carbonate of soda ; bake in a moderate oven from one to one and one-half hours. Proved to be very good. PLAIN SPONGE FOE JELLY OR COCOANUT CAKE. • Mrs. R. Beaty. One cup flour, one cup sugar, three eggs, yolks and whites beaten separately, one teaspoonful cream tar- tar, one-half teaspoonful soda, fotr tablespoons cold water. Flavour to taste. MOUNTAIN CAKE. Fannie. One cup of sugar, two eggs, one-half cup butter, one- half cup milk or water, two cups of flour, one teaspoon- ful of cream of tartar, one-half teaspoonful of soda, and a little nutmeg. JOE'S CAKE. Fannie S. Two cups of sugar, one-half cup butter, two eggs, half a cup of raisins chopped fine, half a cup of currants, a M nil I m mmmiii .UtCtfJ^'^'l ,-r" PPW* I IMilipVlilli. ,|i^.!Mi jL pi'iWF^i "wmmmiirim^mmmfmtfmmm wm^i. 312 THE HOME COOK BOOK. little lemon-peel, one teaspoonful of essence of lemon, one-half cup of milk, two teaspconsful of baking powder and three cups of flour. CHOCOLATE DRESSING FOR CAKE. Mrs. B. Mc Master. One bar and a half chocolate, five tablespoons sweet milk, four of powdered sugar ; boil soft and thick ; when cool add whites of two eggs and sugar to thicken. PUFF CAKE. Mrs. Sam. McMaster. One cup of sugar, one of Hour, three eggs, three tea- spoons cold water, two of baking powder, a pinch of salt ; bake in sponge cake pans. The Paste for Above. — One cup of milk, one table- spoon of corn starch, one egg, a pinch of salt; cook like boiled custard ; split each cake open with a knife and fill the space with the paste, taking care not to let any appear outside the cakes. These may be made extra nice by iceing with chocolate dressing. CHOCOLATE CAKE. Mrs. J. D. Odell. One and one-half cups sugar, one cup of milk, two cups of flour, piece of butter the size of a suuill egg, one egg, two teaspoonsful baking powder. Iceing. Whites of two eggs, one cup of sugar, one-half cup chocolate ; (I 4 wDmm. ,MMmmMim '^""^^"■■ippi W i^« ,>>rw»- (I 1 VALUABLE RECIPES. 313 beat all together and cook in a dish set in hoihug water until smooth like iceing ; spread between the cakes. CHOCOLATE CAKE. il. 11, Beard. One cup of butter, one cup milk, three of sugar, four cups of Hour, six eggs, one teaspoon of soda, two tea- spoons of cream of tartar; bake in layers hke jelly cake. Iceing for cake to place between: One cup of sugar, one cake of chocolate, the whitui j4 ov\o eggs whipped together. COCOANUT CAKE. M. K. Beard. One cup of jutter, three of sugar, one of milk, four of flour or one pint, one teaspoonful of soda, two of cream of tartar, five eggs; bake in layers like Jelly cake. Iceing to place between the layers : Half a pound of white sugar to the whites of two eggs, whip the eggs and add the grated cocoanut in, and place between the layers. h i MOUNTAIN CAKE. M. R. Beard. One-half cup of sugar, one-half cup of butter, ono cup of milk, two and one-fourth cups of flour, one tea- spoonful soda, two teaspoonsful of cream of tartar, two eggs, a little nutmeg. 'Iff.' ft!*'!^**' ' iEB i- ., ' l# I'-. ■<^*-- ' t^ ^ B14 THE HOME COOK BOOK. - ' COTTAGE PUDDING. M. R. Beard. One-half cup of sugar, one cup of milk, one pint of flour, three tablespoonsful of melted butter, one tea- spoonfiil soda, two of cream of tartar, two eggs, a little salt ; bake one-quarter of an hour in small pans. EEUIT CAKE. Mrs, Snider, Half a pound of butter, half a pound of sugar ; rub well together ; four eggs well beaten, half a teaspoon of soda, one wine glass of whiskey, half a nutmeg, fruit to suit the taste, flour to stiflen ; bake in a slow oven ; this cake will keep for weeks. CEULLIES. Mrs. Snider. Three eggs, two cups of sugar, one cup of butter, tw^o cups of sour milk, two teaspoons Cook's Friend, spice,' flour to stiffen ; cut in^fings and fry in hot lard. MOLASSES CAKE. Mrs. Snider. One cup of butter, one cup of brown sugar, one cup of molasses, one cup of sweet milk, three cups of flour, four eggs, one and a half teaspoons of cream tartar, one teaspoon of soda, two pounds of raisins cbopped fine, nutmeg ; bake in a slow oven. i' "WS ]„!', " '■f.V ,"","? .riimt. as IS*v,, *l VALUABLE RECIPES. 815 SOFT GINGERBREAD. Mrs. Snidor. Five cups of flour, three cups of molasses, one cup of butter, one cup of milk or water, two tablespoons gin- ger, two eggs, one teaspoon soda ; bake slowly. SPONGE CAKE. Mrs. Upham. The weight of eight eggs in sugar, half the weight in flour, and the juice and rind of one lemon ; beat two eggs separately. GINGER SNAPS. Mrs. Upham. One pint of molasses, one cup of butter, a teaspoon- ful each of ginger, cloves, and soda ; put all over the liro together and let it come to a boil, using a large vessel, as it is likely to foam over ; when nearly cool add flour enough to make a stiff dough ; roll out and cut into small cakes. WINTER SPONGE CAKE. Mrs. Upham. Take four eggs, two cups of sugar, two coffee-cups of flour, two teaspoonsful cream tartar, two-thirds of a cup boiling water, and lemon to flavour ; add the water last ; pour into a pan and place into a well-heated oven. This, though apparently very thin, will como from the oven a most delightful cake. I i^:. hA m m M If ry ?^«. l»\ 316 THE nOME COOK BOOK. WEDDING CAKE. Mrs. Upliatn. Five pounds of seeded raisins, two pounds of cur- rants, one pound of citron, twelve eggs, one pound of butter, one pound sugar (brown), one coffee-cup of molasses, a little brandy, one tea-cup of spices. ICEING FOR ANY CAKE. Mrs. Upham. Instead of beating the eggs to a stiff froth, as is gen- erally the case, take four tablespoons of sugar to the egg, and stir thoroughly ; then spread on cake ; will make a much harder iceing than beating it. CAKE. Mr. Upham. Cream filled cakes : These delicious cakes are very easily made it care is taken to have the water boiling. Measure out one-hall pint and put in a small kettle ; immediately after it comes to a boil again put in two- thirds of a cup of butter and one and a half cups of flour ; stir briskly for a moment, leaving it over the fire ; remove this mixture and place in a dish where it will get entirely cold; beat five large fresh eggs very thoroughly, then stir in your cold mixture a spoonful at a time ; stir it all until smooth and free Irom lumps ; drop them upon a greased dripping pan in small pear- shaped cakes ; bake half an hour in a real hot oven ; don't be afraid they will burn unless you see them doing ... =tii ^ ' Ai#«>J *Wi* tamUm VALUABLE RECIPES. 817 so. When clone they will be hollow inside, of a bripjht brown colour ; if not well done* tlioy will flatten. The oven must be hot when you put them in, and if kept so success is sure. Filling or Cream : Put a little more than one pint of milk in a pail and set in boiling water ; beat two eggs, two- thirds cup of corn starch, one full cup sugar, one- half teaspoonful salt, and some vanilla, thoroughly to- gether ; add a full half cup of milk, and stir all into your boiling milk ; it should be very thick ; cut open your cakes near the bottom and fill very full of cream ; be sure the cream is cold. DRIED APPLE CAKE. Mrs. BrocUe. Soak three cupsful of dried apples over night in warm water, chop slightly, then let them simmer for one hour and a half in two cups of syrup or molasses ; add two eggs, one cup of sugar, one cup of sweet milk, half cup of butter, one teaspoonful of soda, flour enough to make a stiff batter; bake in a quick oven. hi »1 will ps; lear- \en; )ing CHEAP AND GOOD CAKE. Ada King. One cup of sugar, one-fourth cup of butter, three- fourths cup water cold, one and three- fourths cap of flour, whites of two eggs, one teaspoon of lemon, baking powder used. A i / ■u ri mv i-i: 318 XIIE HOMK COOK BOOK, •SPICE CAKE. Adn King. One cup of sugar, three- fourths cup of butter, fill up with milk, one egg, one and throe-fourths cup of flour, one small teaspoon soda, one dessert spoon of cinna- mon, cloves, and allspice. FEUIT CAKE. Mrs. J. D. Odell. One cup butter, two cups of sugar, one cup molasses, six cups flour, one cup sour cream or milk, three eggs, one teaspoon soda, one pound raisins, one pound cur- rants, one-fourth pound citron, three nutmegs, cloves and mace one tablespoon each. This will make one large cake or two small ones. CCEN STAKCH CAKE. Two cups pulverized sugar, two-thirds cup melted butter, one-half cup milk, two teaspoons baking powder, one teas]30on vanilla, one paper corn starch, six eggs. CEEAM PUFFS. Mrs. J. D. Odell. One and one-half cups flour, two-thirds cup butter, one-half pint water ; boil butter and water together, stir in flour while boiling, let it cool, and add five well beaten eggs ; drop on tins and bake in a quick oven. When cool fill with the following : One pint of milk, one cup sugar, two-thirds cup corn starch, two eggs ; beat sugar. f i< rli «rtiiil ■of^ i« B i fci iW 8>H ii'«f?.t>>'- ' .^^ .^— 7- \- \ r>," i-^vrf,. -^..s I .^-i. J - VALUABLE RECIPES. 823 part : Take one cup of brown sugar, butter size of wal- nut, one cup flour, one cup choi)pe(:l figs, one-half cup sweet milk, one egg, one teaspoon baking powder ; when done place the fig cake between the light cake, with a little frosting. SPONGE JELLY CAKE. Mrs. Carson. Three eggs beaten separate, one cup sugar, one cup flour, two teaspoons baking powder put into the flour, and three tablespoons boiling water. Mix all together and cook in jelly tins in a quick oven ; place either jelly or chocolate frosting between the cakes. CHOCOLATE EBOSTING. Mrs. Carson. One-half cup chocolate grated, one cup sugar, yolk of one egg, small cup half full of sweet milk ; put on stove and stir while cooking till it will candy when dropped in cold water. ji WASHINGTON CREAM CAKE. Mrs. Carson. Two cups sugar, one-half cup sweet milk, four eggs, three cups flour, three even teaspoor«« baking powder, butter size of an egg. Cream for Washington Cake. — One pint of sweet milk, three eggs, one cup flour, one sugar, flavour with ^.v^^. ■■_=»» v.- -"''^ >„»- x^ \ \ VALUABLE RECIPES. 829 WHITE SPONGE CAKE. Mrs. Ira Metcalf. Whites of eight eggs, one and a half tumblers white sugar, one of flour, one teaspoon of cream of tartar, flavour to taste, bake in flat tins, and if you choose, ice with '* chocolate icing" No. 1 ; cut in diamond shapes. COCOANUT CAKE. Mrs. Ira Metcalf. One cup of butter, three cups of sugar, one cup of milk, three eggs, four teaspoons of baking powder, one large cocoanut grated. COCOANUT CAKE. Mrs. Rogers. One cup of butter, two cups of white sugar, one cup of milk, three coffee cups of flour, whites of six eggs, well beaten, three teaspoons baking powder, one cocoa- nut grated ; do not use the milk of nut. COCOANUT CAKE MADE AS JELLY CAKE. Mrs. Ira Metcalf. One cup of butter, three cups of sugar, one cup of milk, five cups of flour, six teaspoons of baking powder, whites of eight eggs ; bake in jelly cake pans ; for dress- ing to put between take the whites of six eggs beaten stiff, half a pound of dessicated cocoanut, and one cup of powdered sugar. 1^ w 7 y \mm ii I I 'mi 11 .i. 330 THE HOME COOK BOOK. LEMON CHEESE CAKE. Mrs. Ira Metoalf. For the cake take part of two cups of sugar, ua. cup of butter, three-quarters of a cup of sweet milk, whites of six eggs, three cups of flour, three teaspoons of baking powder. Jelly for Lemon Cheese Cake. — Grated rind and juice of two lemons, yolks of three eggs, half a cup of butter, one cup of sugar, mix all together, and set on the stove and cook till thick as sponge, taking care not to burn ; use like jelly between the cakes, or bake one square cake and put the dressing on top and cut in shape of diamonds. CHOCOLATE CAKE. Mrs. W. A. Carson. One cup of butter, two cups of sugar, five eggs, leav- ing out two of the whites ; one scant cup of milk, two full teaspoons of baking powder ; mix well in three cups of sifted flour ; bake in two long tins. For Frosting. — Beat whites of two eggs to a stiff froth, add a scant cup and a half of sugar ; flavour with vanilla, six tablespoons grated chocolate ; the cake must be cold. GOLD CAKE. Mrs. W. A. CarBon. Three-quarters of a cup of butter beaten to a crear ., one cup of sugar; the yolks of eight eggs, two cupe of sifted flour, one teaspoon of cream of tartar, half a «ea- spoon of soda dissolved in half a cup of sweet milk. ^ % %fmm m m ■ n«ra 'tm mm*' VALUABLB RECIPES. MABBLE CAKE. 831 Mrs. D. McCranoy. Whiie Part. — One cup of butter, two cnps of white sugar, half a cup of sour cream or buttermilk, three and a half cups of flour, whites of seven eggs, one teaspoon- ful of soda. Black Part. — Two cups of brown sugar, one cup of butter, one cup of molasses, five cups of flour, half a cup of sour cream or buttermilk, yolks of seven eggs, one grated nutmeg, two tablespoonsful of cinnamon, one tablespoonful of cloves, one tablespoonful of allspice, one teaspoonful of black pepper, one teaspoonful of soda. JELLY CAKE. Mrs. D, McCrauey. One cupful of white sugar, three eggs, yolks and whites beaten separately ; one cup of flour, from which a tablespoon of flour is taken and its place supplied by corn starch ; half a teaspoonful of soda, and one tea- spoonful of cream of tartar. If for sponge cake use four eggs. VELVET CAKE, Mrs. D. MoCraney. Half pound of butter, one pound of pulverized sugar, one pound of flour, four eggs, one teacup of cold water, half teaspoonful of soda, one of cream of tartar, flavour to taste ; bake an hour, add fruit and spice if desired, or make into chocolate cake by being baked as jelly cake. mmm '■•^"PV'Hl I i Iti V /- 382 THE HOME COOK BOOK. LINCOLN FEUIT CAKE. W:a. D. McCrauey. One pound of butter, one pound of brown sugar, one pound of flour, six eggs, two cups of sour cream or buttermilk, one grated nutmeg, one teaspoonful of powdered cinnamon, one tablespoonful of rose water, lemon peel and fruit to taste, one teaspoonful of soda dissolved in hot water and stirred into the milk just be- fore adding it to the cake. CREAM CAKE. Mrs. Ira Metcalf. One pint of good cream, two tablespoons flour, one- half cup white sugar, whites of two eggs well beaten ; bake in flat tins and frost with soft frosting. CREAM CAKE NO. 2. Mrs. Ira Metcalf. One cup of cream, one cup of sugar, two cupa of flour, two eggs, one teaspoon of soda. SILVER CAKE. Mrs. Ira Metcalf. Two cups of fine white sugar, two and one -half cups of sifted flour, one-half cup of butter, one-quarter cup of sweet milk, one-half teaspoon of soda dissolved in the milk, one teaspoon of cream of tartar, the whites of eight eggs. Flavour to taste. SPONGE CAKE. Mrs. H. Baird. Five eggs, one and one-half cups of flour, one and •• VALUABLE REOIPEfl. 838 one-lialf cupH siigcir, one-third cup of water, one-quarter teas poon soda, one-half cream .of tartar ; llavour with lemon. JELLY CAKE. Mi'H. H. Baird. Three eggs, a small teacup of sugar, one cup of flour, whites and yolks of the eggs beaten together ; flavour, and bake in two layers, in a quick oven. COCOANUT CAKE. Mrs. H. Baird. Three eggs, one cup of sugar, one cup of milk, two cups and one-half of flour, one tablespoon of butter, one teaspoon of soda, two teaspoons of cream of tartar. Beat with a fork. Add milk and whites of the eggs to- gether ; only half of the whites ; keep the rest for icing with cocoanut. LUCY'S TEA CAKE. Mrs. H. Baird. Two eggs, one cup of sugar, one-half cup of butter, one teacup of milk, two cups of flour, and a few currants. COEN STAECH CAKE. Mrs. Baird. Whites of six eggs, one cup of butter, two cups of flour, one cup of corn starch, two cups of sugar, one cup of sweet milk, one-half teaspoon of soda, one of cream of tartar. t ~^_^ ■ finiiiitrr II r- tiiiiiifflitiiiiilniihiif'iiiiii ■f*"''-" /ttHutti j •*^^-*^ 'S^. I-,' } »j!' I i X I 384 THE HOME cook book. CAKE— WASHINGTON. Mrs. J. TT. MratV One and three-quarters pounds of flour, one ani one- quarter of a pound of sugar, three-quarters of a pound of butter, four eggs, a wine glass of brandy and one of wine, one pint of milk, a teaspoon of soda, one nutmeg, two pounds of raisins, currants, and candied fruit. SPONGE CAKE. Mrs. J. H. Moad. One dozen eggs, ten ounces of flour, one pound fine white sugar ; break the eggs into the sugar, place on the stove and heat till milk warm, then take them off and beat till quite cold ; flavour with essence of ^emon, stir in the flour very lightly ; butter your baking tins and sift sugar all over the bottom and sides ; put in the mixture, sift sugar on the top and bake in a very moderate oven. LEMON CAKE. Mrs. J. H. Mead. Half a cup of milk, half a cup of butter, two small cups of sugar, three small cups of flour, whites of four eggs, two teaspoons of cream of tartar, one teaspoon of soda ; flavour with lemon ; beat the butter to a cream, add eggs well whipped, then sugar ; mix cream of tartar in the flour, and soda in milk. -V«fe<■ aiSl^*iMj.j ■■«*.-*«* M,«U)».»- . !*■• Mfe^L VALUABLE RECIPES. Of 37 them the whites ; beat to a stiff froth, then add flour Half a pound of figs and same of aimonds sliced makes it very nice. MABDLE CAKE. White Part. — Whites of seven eggs, two cups of white sugar, one cup of butter, one cup of sweet milk, four cups of flour, two teaspoonsful of cream of tartar, one teaspoon of soda. Brown Part. — Yolks of seven eggs, two cups of brown sugar, one cup of molasses, one cup of sour milk, one cup of butter, five cups of flour, two tablespoonsful of cloves, one nutmeg, one teaspoon and a half of soda. PIuilN SPONGE CAKE. One egg, one teacup of sugar, one cup of sweet milk, two cups and a half of flour, one dessert spoon of butter, two teasp'ions cream of tartar, one teaspoon of soda, and a little salt. Bake fifteen minutes in pans size of a breakfast plate. COFFEE CAKE. ' One cup of butter, one cup of sugar, one cup of molasses, one cup of coffee cold, one cup of cm'rants, one teaspoonful of soda, one teaspoonful of mixed spices, two or four eggs, flour to thicken. CAKES WITHOUT BUTTER. Five eggs well beaten, yolks and whites separately, one pound of powdered sugar; when well mixed let it •tfi' *■• ■ ■ I »T II ll l ^l I IJ I > '<»^ m ■ I i«»i^«<^i^ 388 :IE HOME COOK BOOK. stand an hour, then add one pound of flour, chop the mixture in very small cakes on tin plates; any liuvour- ing may bo used. COMPOSITION CAKE. Mrs. H. Baird. Five cups of flour, two cups of butter, three of suc^qr, one of milk, five eggs, one teaspoon of soda, two of cream of tartar, fruit as you please, cinnamoi:, nutmeg and clove to taste. FEUIT LOAF. Mrs. H. Baird. One pint of bread sponge, one cup of brown sugar, one cup of molasses, one of butter, half cu > of sweet milk, one cup of raisins, one of currants, a little lemon and citron peel, one tablespoonful of cinnamon, one tea- spoon of cloves, one of allspice, two or three eggs. Beat eggs, butter and sugar, add all together with tiour enough to stiffen as an ordinary fruit cake. > 4' '>*■'■ ■ I * ' I OBANGE CAKE AS JELLY CAKE. Mrti. H. Baird. Cake part. — Five eggs, two cups of sugar, two cups of flour, half a cup of cold water, one teaspoon of cream of tartar, half a teaspoon of soda. Dressing — Use the grated rind of one large orange, and the juice ; stiffen with the white of one egg and sugar. ■ilj**^ ,am i*mtfm ^ S Clips ;ream e the ;tiffen » m VALUABLE RECIPES. GINGER NUTS. 830 Mrs. H. Baird. One and three-qnartcr pounds of syrup, one pound of moist sugar, one pound of butter, two and three-quarter pounds of flour, one and a half ounces of ground gmger, one find a half ounces of allspice, one and a half ounces of coriander seed, salvolatile size of a bean, a little cayenne, ilour enough to roll out but not thin, cut with a wineglass or roll between your hands into small balls and pinch. GINGER CAKE. Mrs. H. Baird. One cup of molasses^ half a cup of butter, two-thirds of a cup of water, one teaspoon almost full of ginger, two teaspoons of soda ; mix in flour enough to let it drop off the spoon ; bake in a tin about two inches deep. CUP CAKE. One cup of butter, two cups of sugar, three cups of flour, four eggs, a teaspoonful of soda dissolved in a cup of milk, two teaspoonsful of cream of tartar mixed into the flour ; flavour with essence of any kind. ALMOND CAKE. Stir two eggs with half a pound of white sugar till very hght ; half a pound of unpeeled split almonds, as much soda as will lie on the point of a knife, half a pound of flour ; roll it out and then put into a flat tin ; brush it over wth the yolk of an egg ; bake till a light brown ; then cut into long slices ; set them on edge and roast them. K>P 1 S40 THE HOME COOK BOOK. LEMON HONEY. Four ounces of butter, one pound of sugar, six egg3, leaving out two whites ; grate the rinds of three lemons and add the juice. Let all simmer over the fire till it becomes of the consistency of honey. Great care must be taken that it does not burn. FEUIT CAKE. One pound of flour, one pound of sugar, three-quar- ters of a pound of butter, two pounds raisins, two pounds currants, one pound mixed peel, one-quarter pound al- monds, two ounces mace, ten eggs, rose water and brandy. BIETHDAY CAKE. One pound and a half of fine sugar, one pound and a half of butter, theee pounds and one-half of currants, two pounds of flour, one-half pound candied peel, one-half pound almonds, two ounces spices, the grated rind of three lemons, eighteen eggs, one gill of brandy. Paper the hoops, and bake three hours. Ice when cold. NELL'S CHOCOLATE CAKE. One cup of butter, two of sugar, five eggs, leaving out two of the whites, one scant cup of milk, two full tea- spoons of baking powder ; mix well in three cups floar ; bake in two long shallow tins. Dressing: Beat the whites of the two eggs to a stifi' froth, add u, scant cup and a half of sugar ; flavour with vanilla, add six tablespoons of grated chocolate ; add the dressing when the cake is cold, and cut in diamond slices. t i VALUABLE RECIPES. 841 r; es a Diis is ORANGE CAKE. Mrs. S. McMasltT. |U Two cups of flour, two cups of sugar, one-half cup of water, two teaspoons of baking powder, yolks of five eggs, whites of tliree ; bake like jelly cake. Dressing — Whites of the two eggs, grate the rind of two oranges, add the juice, sugar to thicken ; put this between the cakes and set back in the oven for a minute*. It ■ „ • > M Maw««i m m m .'* w •>"iiii|i; M T i WTfn i ri ij # -T i iog-T I I 1 i- f 311 THE IIOMl!! COOK BOOK. CREAM NECTAii. Mrs. .Tohu Moiho. Four pounds of white sugar, six quarts of wate?, put over a slow fire, milk warm, add whites of two eggs well beaten ; bring the whole to nearly boiling point; let boil and strain immediately ; when cold add six ounces of tartaric acid ; flavour with lemon ; a wineglass to be used in a tumbler of water ; add half a teaspoonl'ul of baking soda. bODA CBEAM, M. G. Eand. Two and one-half pounds white sugar, one-eighth pound tartaric acid, both dissolved in one quart of hot water ; wiion cold, add tUe beaten whites of three eggs, stirri:i-g well; bottle for use. Put two large spoons of this syrup in a glass of cold svater, and stir in it one- fouith of a spoon of bicarbonate of soda. Any flavour can be put in the syrup. An excellent drink for summoj^. EASPBEBKY AOID. Mrs. Q. W. I'itnln. Dissolve five ounces of tartaric acid in twc quarts of water ; pour it upon twelve pounds of red raspbcries in a large bowl ; let it stand twenty-four hours ; strain it without pressing ; to a pint of this liquor add one and a half pounds of w^aite sugar ; stir until dissolves. Bot- tle, but do not cook for several days, when it is xcady for use. Two or throe tablespoons in a glass of ice water will make a delicious beverage. /^ o VALUABT.E RECIPES. ' - 345 RASPBERRY VINEGAR. Mrs. W. S. Walker. To four (|viarts red raspberries, put enough vinegar to cover, and let them stand twenty-four hours ; scald and strain it ; add a pound of sugar to one pint of juice ; boil it twenty minutes, and ])ottle ; it is then ready for use and will keep years. To one glass of water add a great spoonful. It is much relished by the sick. Very nice. EASPBERRY VINEGAR. Mrs. Joseph B. Leake. Fill a jar with red raspberries picked from the stalks. Pour in as much vinegar as it will hold. Let it stand ten days, then strain it through a sieve. Don't press the berries, just let the juice run through. To every pint add one pound loaf sugar. Boil it like othp* \yrup ; skim, and bottle when cold. lAl BLACKBERRY SYRUP. Mrs. Bausher. To one pint of juice, put one pound of white sugar, one-half ounce of powdered cinnamon, one-fourth ounce mace, and two teaspoons cloves ; boil all together for quarter of an hour, then strain the syrup, and add to each pint a glass of French brandy. t-A .: 7 ;J46 THE HOME COOK BOOK. LEMON SYRUP. MrH. Do Forrest' Pare off the yellow rind of the lemon, slice the lemon and put ;t layer of lemon and a thick layer of nuy^Lv in a deep plate ; cover clone with a naucer, and set in a warm place. This is an excellent remedy for a cold. SPLENDID GINGEH DEER. Mrs. H. L. Bristol. Five gallons of water, one-half pound ginger root boiled, four pounds of sugar, one-eighth pound of cream of tartar, one bottle of essence of lemon, one ounce of tartaric acid, one quart of yeast. GINGER WINE. Mrs. Oliphant. One-half pound of cinnamon bark, four ounces of pimento, two ounces of mace, three quarters of an ounce of capsicum, three quarters of a pound of ginger root, five galloitiB of alcohol ; macerate and strain or filter, after standing fifteen days. Now make syrup, thirty pounds of w bite sugar, half pound of tartaric acid, one and a half pounds of cream tartar, dissolve with warm water, clarify with white of two eggs, and add soft water to make forty gallons. Colour with cochineal and let it stand six months before use. GINGER WINE. Mrs Betts. Ingredients : Ten gallons of water, one pound bruised '\^ ShSBBi lemon ^LV in [. in a .Id. T root cream nee of ces of . ounce r root, filter, thirty me and . water, titer to \ let it * 1 VALUAnLE r.ECTPES. Ml bruised f^inger, tliirty-iwo poundH raw BUp;ar, ten lemons, ten Seville oranges, four pounds of raisins, one-hulf ounce of isinglass. Peel the fruit, and express the juice. Boil the water, ginger, and sugar half an hour ; pour it ))oiling hot upon the peel ; add the juice. When nearly eold put in u little yeast spread upon a toast. Let it stand three days, stirring it twice a day ; then put it into a cask with the raisins and isinglass. Continue stirring twice a day for ten days. It must not he sto])- ped till it has ceased to ferment. Fit for use in three uionths. RED CURRANT WINE. Mrs. Botts. For every gallon of water take one gallon of currants off the stalks, bruise well and let them stand over night. Next morning mash them well with your hands and strain through a hair sieve. To every gallon of the liquor add four pounds of sugar. Rinse the cask well with brandy and strain the liquor again when putting in, by which you will see whether the sugar is dissolved. Lay the 1)ung lightly on and stop it up in ten days. BOSTON CREAM (A SUMMER DRINK). Mrs. Kerr. Make a syrup of four pounds of white sugar with four quarts of water ; boil ; \vhen cold add four ounces of tar- taric acid, one and a half ounces of essence of lemon, and the whites of six eggs beaten to a stiff froth ; bottle. A wineglass of the cream to a tumbler of water, with sufficient carbonate of soda to make it effervesce. urn ^ H I m il 'I ■ i\. X 348 THE HOME COOK BOOK. HOT MULLED WINE. Mrs. Bondcliiri. To every pint of wine allow ono larpjo cup of water, one tablespoon of sup^ar, half a salt spoon of clovos, hall' a salt spoon of cinnamon, half a salt spoon of nutmeg. First tie your spices in a muslin bag, and put the water into a porcelain saucepan with the spices, and when it has bimmeiud a few minutes add the wine. CHAMPAGNE CUP. Mrs. Bondelari. One quart bottle of champagne, two bottles of soda water, one liqueur glass of brandy, two tablespoons of powdered sugar, a few thin strips of cucumber rind ; make this just in time for use, and add a large piece of ice. CLARET CUP. Mrs. Bendelari. One quart bottle of claret, one bottle of soda water, one lemon cut very thin, four tablespoons of powdered sugar, quarter of a teaspoon of grated nutmeg, one liqueur glass of brandy, one wine glass of sherry wine. Half an hour before it is to be used, put in a large piece of ice, so that it may get perfectly cold. LEMON SYEUP. Mrs. Christopher Patterson. Seven pounds of loaf sugar, three quarts of water, four ounces of citric acid, one drachm of oil of lemon. I %!^ VALUABLE RECIPES. 849 water, ^es, liaU' lutmeg. ,0 water when it of soda 00U8 of r rind ; piece of water, wdered g, one y wine. e piecG water, lemon. Disfiolvo acid in wann water ; mix ; don't put the acid in a brass kettle ; when quite cold put in the oil of lemon and buttle. GINGETI LIQUEUR. Mrs. Cliristophor Patterson. One gallon of strong malt whiskey, four pounds of lump sugar dissolved in one pint of boiling water, five ounces of bitter almonds, live ounces of sweet almonds, five ounces of bruised ginger, the rind of six lemons ; mix all in a jar ; in livo or six days filter and bottle. ESSENCE OF GINGER. Mrs. Christopher Patterson. Infuse four ounces of well bruised ginger, and an ounce of lemon peel sliced thin in a pint and a half of strong rectified spirits (of brandy) ; let it be closely stopped and shaken every day. RED CURRANT CORDIAL. Mrs. Spence. To two quarts of red currants, put one quart of whiskey; let it stand twenty-four hours, then bruise and strain through a flannel bag. To every two quarts of this liquor, add one pound of loaf sugar, and quarter of a pound of ginger weU bruised and boiled ; let the whole stand to settle, then strain or filter ; bottle and cork, seal the corks tightly. N. B. — It is an improvement to have half red raspberry juice if t? e flavour is liked. The above is fit for use in a month. THE HOME COOK BOOK. WHITE CURUANT CORDIAL. Mrs. Spencp. To every quart of white currants bruisf^'^ add one quart of best whiskey, the rind of a fresh lemon pared very thin, let it stand for two days, then strain or filter. To the above add one pound of loaf sugar, quarter of an ounce of the best ginger, and juice of the lemon. Bottle and seal ; it will be tit for use in a month, and the longer it is kept the better it iSc CHERRY WHISKEY. Mrs. Spence. Take eight quarts of fine ripe cherries ; put them into a jar, then pour over them six quarts of either good whis- key or brandy ; let it stand for a month, then take out the fruit, bruise it in a mortar, put it back into the liquor, and let it stand another month ; strain off the liquor, and to every quart add three-quartors of a pound of loaf sugar made into a syrup ; pour boiling hot into the cold liquor ; let it stand to settle and cool ; when quite cold bottle and cork well. Excellent, and improves by keep- ing. BLACK CURRANT CORDIAL. Mrs. Spence. 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 o^ the liquor and strain ; add 4 •t I f > WM mmmitmmm VALUABLE RECIPES. 351 three pounds of loaf sugar and a quarter of a pound of best cloves, slightly bruised ; bottle well, and seal. dd one 1 pared )r filter, ,er of an Bottle e longer bem into lod whis- ako out e liquor, liquor, d of loaf the cold ite cold by keep- Led from the best the jar tiin ; add GINGER CORDIAL. To one pound of picked currants, red or black, add one quart of whiskey, one ounce of bruised ginger ; 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 tiie jar often for the first three weeks, then bottle,. LEMON SYRUP. Pour six quarts of boiling water on five pounds of 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. CREAM NECTAR. Mirf. Spence. 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 put in the tar- taric acid ; when cold drop in the lemon to youi' taste ; then bottle and cork. Shake two or three times a day. fl i 352 THE HOME COOK BOOK. HOP BEEE. Mrs. Dicldnson. One handful of hops, boil an hour, strain, and add one pint of molasses, and enough water to make two gallons. When milk-warm, add one cup or cake of yeast ; let it stand over night ; skim and pour it off from he yeast carefully; add one tablespoon of wintergreen,. and bottle for use. Pv-c: i im mmm tkik^ I*' *i I add e two ,ke of I from !:reen,. MISCELLANEOUS. LIME WATER. Mrs. E. R. Lynde. One of the most useful agents of household economy, if rightly understood, is hme water. Its mode of prepa- ration is as follows : Put a stone of fresh unslacked lime about the size of a half-peck measure into a large stone jar or unpainted pail, and pour over it slowly and carefully, (so as not to slacken too rapidly,) a teakettle full (four gallons,) of hot water, and stir thoroughly ; let it settle, and then stir again two or f.hree times in twent ■, -four hours. Then bottle carefully, all that can be poured off in a clear and limpid state. Uses. — It is often sold by druggists as a remedy for children's summer complaints, a teaspoon being a dose in a cup of milk, and when diarrucea is caused by acid- ity of the stomach, it is an excellent remedy, and when put. into milk gives no unpleasant taste, but rather im- proves the flavour. When put into milk that might curdle when heated, it will prevent its so doing, and can then be used for puddings and pies. A little stirred into cream or milk, after a hot day or night, will prevent its turning when used for tea or coffee. It is uneciualled in cleansing bottles or small milk vessels, or babies' nursi ig bottles, as it sweetens and 354 THE HOME COOK BOOK. purifies without leaving an unpleasant odour or flavour. A cupful, or even more, mixed in the sponge of bread or cakes made over night, will prevent it from souring. PEESEEVING AUTUMN LEAVES. Mrs. C. H. Wheeler. These may be easily preserved and retain their natu- ral tints, or nearly so, by either of the following methods : As they are gathered they may be laid between the leaves of a magazine until the book is full, and left with a light weight upon them until the moisture of the leaves has been absorbed ; two or three thicknesses of paper should intervene between the leaves. If the leaves are large or in clusters, take newspapers, lay them on a shelf and use in the same manner as above. Then dip the leaves into melted wax (such as is used for moulding fruits, etc.) into which you vail have to put a few drops of turpentine and lay upon newspapers to harden per- fectly. This will make the leaves pliable and natural, and gives sufficient gloss. Great care should be taken that the wax is of right temperature. This can be ascertained by the first leaf which is dipped in. Draw out gently over the pan both sides of the leaf and hold it up by the stem. If the wax is too hot the leaf will shrivel — if too cool it will harden in lumps on the leaf. Another metbod is to iron each leaf with a middling hot iron until the moisture is all out of them. Are best without varnish. SKELETON LEAVES. Boil the leaves in equal parts of rain water and soft soap until you can separate the pulp from the skin ; >; ■\^ M ' m VAfJTABLE RECIPES. 355 take thom out into clear water ; lay tlu^ leaf to be cleaned on glass, the upper side of the leaf next to the glass ; then with a tooth brush remove all pulp and skin, turn the leaf and repeat the process ; when thoroughl}' done put the leaf to l)leach in this solution : One pound sal soda, dissolved in five pints rain water ; one-half pound chloride of lime, in three pints water ; allow twenty-four hours for the latter to dissolve. Strain out the sediment, and pour out the clear solution of lime into the solution of sal soda. The result will \k a thick butter-milk solu- tion, otherwise the lime was not strong enough. Filter this until it is perfectly clear. For leaves, use one part of solution to one part of water ; for ferns, use the solu- tion full strength. When perfectly white, remove to clear water ; let stand for several hours, changing two or three times ; the last water should be a little blue ; float out on paper, press in books when nearly "!ry. In mounting use mucilage made of live parts of gum arable, three parts white sugar, two parts of starch ; add a very little water, boil and stir until thick and white. a; II TO RESTORE FROZEN PLANTS. K. n. Knapp. As soon as discovered, pour cold wa+^r over the plant wetting every leaf thoroughly. In a few moments it will be crystallized with a thick coating of ice. In this state place it in the dark, carefully covered with a news- paper. The ice will slowly melt, leaving the plant in its original state of health. n m ^ W'.i *ft.' I I 356 THE HOME COOK BOOK. FOB CEYSTALLIZING GKASS. Mrs. Ludlam. Take one and one-half pounds of rock alum, pour on three pints of boiling water ; when quite cool put into a wide-mouthed vessel, hang in your grasses, a few at a time. Do not let them get too heavy, or the stems will not support them. You may again beat alum and add more grasses. By adding a little colouring it will giv3 variety. CAMPHOE ICE. MrB. A.. M. One ounce of lard, one ounce of spermaceti, one ounce of camphor, one ounce of almond oil, one-half cake of white wax ; melt and turn into moulds. CAMPHOK ICE. Mii:i. Bartlett. One-half ounce each of camphor gum and white wax, spermaceti and sweet oil ; melt slowly the hard ingre- dients and then add the oil. COLD CKEAM. Mrs. Anna Marble. Four ounces sweet almond oil, two ounces of rose water, two ounces of white wax, two ounces of cocoa butter, two of spermaceti ; put a bowl in a pan of boiling water; cut the spermaceti, white wax, and cocoa butter in small pieces ; put them in the bowl, also the oil and rose water. When melted, stir contents until cold. f •■/ ( V as J.' i r ■',' VALUABLE RECIPES. TO BEAUTIFY TEETH. 857 Dissolve two ounces of borax in three pints of boiling water, and before it is cold add one teaspoon of spirits of camphor ; bottle it for use. A teaspoon of this with an equal quantity of tepid water. HAIR TONIC. Mrs. A. M. One-half ounce sugar of lead; one-half ounce of lac sulphur, one quart of rose water, six tablespoons castor oil. FOR CLEANING HAIllBRUSHES. Mrs. 0. H. Wheeler. Use spirits of ammonia and hot water ; wash them well and shake the water out, drying on a coarse towel ; they will look white and clean as new. Little or no soap is needed. TO CLEAN HAIRBRUSHES. E. A Forsyth. Do not use soap, but put a tablespoon of hartshorn into the water, having it only tepid, and dip up ond down until clean ; then dry with the brushes down, and they will ])e like new ones. If you do not have ammo- nia, use s^oda ; a teaspoonful dissolved in the water will do very well. JAPANESE CLEANSING CREAM. One-fourth pound of white castile soap, three ounces of ammonia, one of ether, one of spirits of wine, one of i ; '/>' ) J i «>w---'<-. ' \\« nil iiiw i i M —ii wrMm n t Mi nnfl fcMi N ' f h ^fn^p^Aif^^PffrSimr^^Qp VJ 358 THE HOME COOK BOOK. glycerine ; cut the c^oap fine and difisolve in one quart of rain water ; then add four quarts rain water, and then all the ingredients. For cleansing silks. i I SALT OF LEMON TO TAKE OUT IRON RUST. One ounce of cream t' rtviv, oii ounce of salt of sorrel. STARCH POLISH. Mrs. C. Patterson. Take one ounce of spermaceti and one ounce of white wax, melt and run it into a thin cake on a plate. A. piece the size of a quarter dollar added to a quart of prepared starch gives a beautiful lustre to the clothes and prevents the iron from sticking. COUGH MIXTURE. Mrs. C. Patterson. Two ounces of gum arabic, one ounce of paregoric elixir, two ounces of sugar candy, juice of one lemon ; mix with six glasses of hot water. One winej^^lass to bo taken morning, noon, and night. 'o' r t I ( d' TO KEEP EGGS FOR WINTER USB. Mrs. C. Patterson. Take a pint of unslacked lime, and a pint of salt ; put them into a pail of water; the eggs must he well covered with the mixture. II of len ;t. :el. i* a' VALUABLE RECIPES. RECEIPT FOR COLD, 069 Mies J. 13 Riley. One poi 1(1 of liverwort pu< Into four quarts of water • nd boiled down to one quart ; add, while warm, a quar- ter pound nf b^U liquorice and a quarter pound of loaf sugar ; when cool add a half pint of gin. Dose — half a large wineglass half an hour before each meal. FOR CLOTHES THAT FADE. One ounce sugar of lead in a pail of rain wat'^i. P ak ovoi night. TO WASH CALICO. Mrs. Edward Ely. Blue calicoes or muslins will retain their colour if one small teaspoon of sugar of lead is put into a pail of water and the articles washed in water, BLACK CALICOES. Wash black percales or calicoes as usual, rinse in water with a strong solution of salt. This will prevent black from running, and also colours. TO WASH WOOLLEN BLANKETS. Mrs. J. A. Packard. Dissolve soap enough to malce a good suds in boiling water, add a tablespoon of aqua ammonia ; when fecald- iug hot, turn over your blankets. If convenient, use a I !| ^ i^ i\ 1.1 mMmtimm^ ■' -•»»»ii.*L.*..jii,»,„ . 360 THE HOME COOK LOOK. poiiiKler, or any way to work tlioronpjhly through the suds without rubbing on a board. Rinse well in hot water. There is usually soap cnouf.!;h from the first suds to make the second soft ; if not, add a little soap and ammonia; and after being put through the wringer, let two persons, standing opposite, pull them into shape ; dry in the sun. White llannels may be washed m the same way without skrinking. 80 th wi iv- TO WASH WOOLLEN. E. A. Forsyth. To every pail of water, add one tablespoon of ammo- nia, and the same of beef gall ; wash out quickly and rinse in warm water, adding a very little beef gall to the water. This will remove spots from carpets, making them look fresh. ir 1 TO WASH CARPETS. E. A. Forsyth, Spread the carpet where you can use a brush ; take Irish potatoes and scra])e them into a pail or tub of water and let them stand over night, using one peck to clean a large carpet , two pails of water is sufficient to let them stand in, and you can add more when ready to use ; add two ounces of beef gall and use with a brush, as to scrub a floor ; the particles of potato will help cleanse ; when dry, brush with a broom or stiff brush. \ r • \\ e 'v WARITING FLUID. MrH A. P fii-jleiiart. Nine tablespoons unshicked lime, two pounds of sal soda, four quarts water ; lot tliia simmer liiilf an hour, then bottle up. Take a smnll teaf^up to ti boiler of water. WASHING FLUID. MrB. A. VV D. One pound sal sods., one pound potash, each dissolved in one gallon of water i separately); then mix together and bottle. EXCELLENT FAMILY SOAP Mrs. F. Kuapp. Ingredients. — One .box of lye, five pounds of groaso, one pound of resin, one and a half gallons cf soft wfiter ; make in an iron pot. When the water boils, put in the lye ; when this is dissolved add the grease ; stir till all is melted ; then add one pound of resin gradually, and boil for an hour and a half ; keep stirring with a stick, and add hot water to keep up the original quantity ; pour into wet tins, and let it stand for twenty-four hours ; cut into bars and keep in a dry warm place for a month. TO MAKE GOOD STARCH Mrs. D Mix the starch with cold water, add boiling water until it thickens, then add dessert spoon of sugar, and a small piece of butter. Makes a ^;;ti('f and glossy hnish equal to laundry. 01 l! 1 f r$'\ i /I I tlilBiii rh ¥ 3G2 THE HOME COOK HOOK. AN EXCELLENT HARD SOAP. MrH, Kate Johnson. Pour twelve quarts soft boiling water on two and one- half poimdH of unnlackod lime ; dissolve five pounds sal soda in twelve quarts soft hot water; then mix and lot them remain from twelve to twonty-foiir hours. Pour off all the clear fi;:M, hein^ careful not to allow any of the sediment to run off; hoil three and onohalf pounds clean grease and thrc(3 or four ounces of rosin in the above lye till the grease disappears ; pour into a box and let it stand a day to stiffen and then cut in bars. It is as well to put the lime in all the water and then add the soda. After pouring off the fluid, add two or throe gallons of water and let it stand with the lime and soda dregs a day or two. This makes an excellent washinir fhiid to boil or soak the clothes in, with one pint in a boiler of water. CLEANING SILVER. Mrs. 0. L. Parker. Never put a particle of soap about your silver if you would have it retain its original lustre. When it wants polish, take a piece of soft leather and whiting and rub hard. The proprietor of one of the oldest silver estab- lishments in the city of Philadelphia says that house- keepers ruin their silver in soap suds, as it makes it look like pewter. POLISH FOR ZINC OR TIN. Mrs. TJios. A. Hill. To three pints of water, add one ounce of nitric acid, i> L i. ^j m ttss. I I. a VALUABLE REOIPUS. 863 two ounces of emery, and eight oiinceH of pumice stone; shako well together. Any druggist will fill it for fifteen cents. STOVE POLISH. MrB. 0. L. Parker. Stove hiHtre, when mixed with turpentine and applied in the usual manner, is blacker, more glossy, and more durable than when mixed with any other liquid. The turpentine prevents rust, and when put on an old rusty stove will make it look as well as new. TO EXTRACT INK. To extract ink from cotton, silk, and woollen goods, saturate the spot with spirits of turpentine and let it remain several hours; then rub it between thu hands. It will crumble away without injuring either the colour or texture of th(^ article. TO TAKE INK OUT OF LINEN. Dip the spotted part in pure tallow, melted ; then wash out the tallow and the ink will disappear. PATENT SOAP. Mrs. Ludlam. Five pounds hard soap, one quart lye, one-fourth ounce pearl-ash ; place on the fire and stir well until iho soap is dissolved ; add one-half pint spirits of turpen- tine, one gill spirits hartsliorn, and stir well. 11 is then fit for use. The finest muslin may be put to 8oak ] - IsHl^iL,- " ?• 364 THE HOME OOOK BOOK. %,\. , .,|. in this sncls, and if left for a time wii become beauti- fully white. A small portion of soap put into a little hot water, and a flannel cloth will save hard labour and a brush in cleaning paint. One who ha;^ tried it thinks it worth the price of the book. FOB BLEACHING COTTON CLOTH. Rirs. C. H. Wheeler. One pound chloride of lime, dissolved and strained ; put in two or three pails of water ; thoroughly . • ■ the cloth and leave it in over night ; then rinse well in two waters, This will also take out mildew, and is equally good for brow^^ cotton or white that has becoma yeiiow from any cause, and will not injure the fabric. TO REMOAHE TAB. Bub well with clean lard, afterwards wash with soap and warm water. Apply this to eithe.i; hands or clothing. JAVELLE WATER FOB MILDEW STAINS. One pound of chloride of lime, two of washing soda, two gallons of soft water ; pour one gallon of boiling water to the ingredients to .dissolve them, adding the cold water when dissolved. COLOUBING COTTON CABPET BAGS. Mrs. S. I. Parker. Blue. — For five pounds of cloth, take five ounces of copperas, with two nails of water in a tm or copper boiler ; set it over the fire till the copperas is dissolved and it begins to heat, then put in the (;loth, stirring it frequently till it boils, one-half or three-iourths of an i r: ri \ ■f7 VALUABLE RECIPEg. 305 hour; then remove the cloth where it can drain ; [)Our away the copperas water and take two ounces of prus- siate of potash in about two pails of water in the same vessel ; when it is well dissolved and hot, put in the cloth from the copperas water, stirring it thoroughly till it boils, one-half an hour, then remove the cloth ; add (with care and caution, on account of the spattering which ensues) one tablespoon of oil of vitriol, and stir it well in the dye ; replace the cloth, stirring it briskly till it has boiled one-half an hour. Should be well rinsed and washed in clear water to prevent the dye from mak- ing it tender after colouring. Yellow. — For five pounds of cloth dissolve one-half pound of sugar of lead in a tul) of w^arm water and twelve ounces of bichromate of potash in another tub of cold water ; soak, rinse, and wring the cloth in the lead water first, then in the other, and return from one to the other, till the right shade of colour is obtained. Orange. — Dip the yellow coloured cloth into strong lime water ; if it should not turn, boil it ; rinse all well. Green. — Put your blue cloth in the yellow dye in the same manner as for colouring yellow. Old calico will take a darker shade of blue or green m the same dye with the white cloth. TO PRE SEE VE EGGS. Rlrs. G. Wyllie. One pint salt, two pints fresh lime, three gallons water; mix well and put in eggs without cracldng the shell ; they must be kept covered with the brine. / t i i^. ' / II poTi?' i^ carefully f -ow the dregs into a clean bottle, cork aiid keep ?t for use. A tablespoonful of gum stiiTed 'nto a rmii v)f piarcii made in the usual man- ner will givo to Iriwri, cither white or printed, a look of uewncss when nothing else an restore them aftei* they have been washed. mONTNG. Tv>. keep gtarh from Bt:ckii"g to irosis rub the irons •with a little piece of wa^i or s^ienn. GREASE EBASEB. Mrs. Olipliant. Benzine, alcohol, ether, equal parts ; mix ; apply with sponge (patting the spot) ; put a piece of blotting paper on each side and iron with a hot flat iron. .. % -^ r VALUABLE RECIPES. 367 TO KEEP GLASS Jx\BS FUOM I^BEAKING when pouring in boiling fruit, wrap « cold wet cloth round each jar. TO PREVENT RED ANTS. Put one pint of tar in an earthen vessel, pour on it two ([uarts of boiling hot water, and place it in your closet. CLEANING MARBLE, Mrs. Gray. Dissolve a large lump of Spanish whiting in water which has previously dissolved a teaspoon of washing soda, take only suthcient water to moisten the whiting, and it will become a paste ; with a flannel cloth rub the marble well, leaving it on for a while and repeating the process two or three times, if necessary. Wash off with soap and water, then dry the marble well and polish with a soft duster. FURNITURE POLISH. No. 1. Shellac varnish, linseed oil, and spirits of wine, equal parts. N( . 2. Linseed oil, alcohol, equal parts. No. 3. Linseed oil five ounces, turpentine two ounces, oil of vitriol one-half ounce. CLEANING WHITE PAINT. Mrs. C. Belford. Spirits of ammonia, used in sufficient quantity to soften the water and ordinary hard soap, will make the i ri'i I 1 II |;j ' } :■ ! 368 THE HOME COOK BOOK. paint looli wLitc and clean with half the effort of any other method I have ever tried. Care should he taken not to have too much ammonia, or the paint will he injured. HARD SOAP. Mrs. Mary A. Odell. Six pounds of clean grease, six pounds of sal soda, three pounds of stone lime ; slake the lime and put it jnto four gallons of soft water ; add the sal soda, and when dissolved let it settle. Pour off' the w^ater into an iron kettle, and add the grease melted, and hoil. If the soap does not come after boiling a few minutes, add more soft water till it is of the consistency of honey. Wet a tub and pour the hot soap into it. When "old, cut into pieces and lay it away to dry. Always make soap in an iron kettla. !<, '^t\ f^^' u st\ ■ Willi "iir I iiL' m-9mm^ 0' THE SICK ROOM. Egg Gktjel. — Boil eggs from one to three hours until hard enough to grate ; then Ijoil new milk and thicken with the egg, and add a little salt. Excellent in case of nausea. — Mrs. Baiitl^:tt. Gruel for Infants. — To make a gruel for infants suffering from marasmus, take one pint of goat's milk and the yolks of two eggs l)oiled sufficiently nard to reduce to an impalpable powder ; add a pint of boiling water, a little salt or sugar, and administer by a nursiag bottle. — Dr. Small. Beef Tea. — To one pound of lean l»eef ad'1 one and one-half tumblers of cold water ; cut the beof in small pieces, cover and let it boil slowly for ten minutes, and add a little salt after it is boiled. Excellent. -^ Beef Jelly for Invalids.— Three small onions, three small or one and onu-half large carrots, a w whole cloves and black pepper, one small teaspoo of sugar, one slice of ham, two calf's feet, one and a i.alf pounds of beef. Put in the onions and other in,i.edients in succession. Place the ham on top, then the calf's feet, and lastly the beef; no water; put on tiie side of the range, and let it stand until reduced to a soft mass, then add a quart of water and let it boil one hour ; strain and let stand until cold, when take off the fat. Use bv dis- solving a little in hot water. — Miis. J. A. Ejtjs. Xl / / ""sssiligeissiBiiw- \^ m I m : I ■*i'P"»N»»f~*»< 370 VALUABLE RECIPES. Panada. — Two thick slices of stale bread lialf an inch in thickness ; cut off the crnst, toast them a nice brown, cut them into squares of two inches in size, lay them in a bowl, sprinkle a little salt over them and pour on a pint of boiling water. Fever and Ague. — Four ounces galangal root in a quart of gin, steeped in a warm place ; take often. — Mrs. It. A. Sibley. For a Caked Breast. — A Highland Remedy. — Bake large potatoes, put two or more in a woollen stocking ; crush them soft and apply to the breast as hot as can be borne ; repeat constantly till relieved. — Mrs. G. B. Wyllie. To Cure a Sting or Bee or Wasp. — Mix common earth with water to about the consistency of mud. Apply at once. — Mrs. Story. An Indian Remedy for a Caked Breast or Swollen Glands. — Gather mullein leaves, saturate in hot|vinegar, and apply to the skin very hot ; cover with flannel and keep repeating till cured. — Mrs. G. B. Wyllie, \ i \1 ■ i\ f \ \ -WMjKiirJUi^Bi^BaaiaiMnwMMk, •~t^»VJia¥;-.v,\a;B.;i._.:-ii,ry^, •^tjmfmmi^ :--/" 'W ' au inch e brown, them in lOiir on a oot in a m. — Mrb. Lemedy. — a woollen breast as •elieved. — common of mud. I Swollen otjvinep^ar, annel and MEDICINAL RECEIPTS. GrandmotfiErVs Salve for Everything. — Two pounds of rosin and half a teacup of mutton tallow after it w bard, half as much beeswax, and half an ounce of camphor gum ; put all together into an old kettle, and let it dissolve and just come to a boil, stir- ring with a stick ; then take half a pail of warm water, just the chill off, pour it in and stir carefully until you can get your hands around it. Two persons must each take half and pull like candy until quite white and brit- tle ; put a little grease on your liptiu;: to prevent stick- ing, and keep them wet all the tiiue. Wet the table, roll out the salve, and cut it with a knife. Keep it in a cool place. — Mrs. Gardner. Cholera Remedy. — Mix in a small bottle equal parts of tincture of opium (laudanum), rhubarb, capsicum (red pepper, double strength), camphor, and spirits of nitre, essence of peppermint double strength. Shake well, and cork tight. Dose : From five to thirty drops every fifteen minutes. Dose for children, from two to ten drops. — Mrs. Gardner. Fig Paste for Constipation. — One-half pound of good figs chopped fine, one-half pint of molasses, two ounces powdered senna leaves, (^ne drachm fine powder- ed coriaiider seed, one draelim of line ])()wd('rod card- amom seed. Put the molasses on stove and let it come to ..2^^ OIITIfrtt'lMil >) it •I i; I 3i pi ot m tl w sc IT). ci * I I 372 VALUABLE EEOirES. a boil, then stir in all the rest and bring to a boil again. A tcaspoonful once in a while is a dose, it will ke* p, when covered, lor a year. — Mrs. Gaiidner. Cure for Boils. — Isaiah, xxxviii. 21. — Go thou and do Uketvise. For Canker Sorb Mouth. — Burn a corn cob and apply the ashes two or three times a day. Cure for Corns, — The strongest acetic acid, applied night and morning, will cure hard and soft corns in a week. King Worm. — But a penny into a tablespoon of vine- gar: let it remain until it becomes green, and wash the ring worm with this two or three times a day. Cure for Chilblains. — Blace red hot coals in a ves- sel, and throw upon them a handful of corn meal ; hold the feet in the dense smoke, renewing the coals and meal, till the pain is relieved. This has been known to make very marked cures when all other remedies have failed. Cure for Bheumatism and Bilious Headache.— Finest Turkey rhubarb, half an ounce, carbonate magnesia, one ounce ; mix intimately ; keep well corked in glass bottle. Dose : One teaspoonful, in milk and sugar, the first thing in the morning ; repeat till cured Tried with success. — F. A. K. Toothache. — At a meeting of the London Medical Society Dr. Blake, a distinguished physician, said that he was able to cmo the most desperate cjise of toothache, THE HOME COOK BOOK. 87S nnlosH the disease was connected with rheumatism, by the application of the following i-craedy : Alum reduced to an impalpable powder, two drachms ; nitrous .s])irit of ether, seven drachms ; mix uud apply to the tooth. Tried with success. Grease from Cr.oTii. — Grease can bo removed from cloth by a paste of fuller's earth and turpentine. This should be rubbed on the fabric until the turpentine has evaporated and a white powder produced. The latter can be brushed off,, and the grease will have disappeared. To Mend ChiNxV. — Take a very thick solution of rrum arable in water, and stir into it plaster of Paris until the mixture becomes of a proper consistency. Apply it with a brush to the fractured edges of the china, and stick them together. In three days the articles cannot be broken in the same place. The whiteness of the cement renders it doubly valuable. How TO Cure a Bone Felon. — Of all painful things can there be any so excruciatingly painful as a bone felon ? We know of none that the flesh is heir to, and, as this malady is quite frequent and the subject of much earnest consideration, we give the latest recipe for its cure, which is given by that high authority, the London Lancet : — " As soon as the pulsation which indicates the disease is felt, put directly over the spot a fly blister, about the size of your thumb nail, and let it remain for six hours, at the expiration of which time, directly under the surface of the blister, may be seen the felon, which can be instantly taken out with the point of a needle or a lancet." •«M~- — «» 374 VALUABLE RECIPES. I* I' ii » How TO GET RID OF Flies. — A clcrfjyman, writiii-^ from Ireland, sayn : — " For tliruo yoars 1 have lived in town, and during that time my Hitting room liiia been free from flies, three or four only walking about my break- fast table, while all my neighbours" rooms were crowded. I often congratulated myself on my escajjc, but never knew the reason of it until two days ago. 1 then ha^^ occasion to move my goods to another house, while I remained on for two days longer. Among other things moved wore two boxes of geraniums and calceolarias, V hich fitood ii my window, the latter always being open to its full extent top and bottom. The boxes were not gone half an hour before my room was as full of flies as those around me. This, to me, is a new discovery, and perhaps it may serve to encourage others in that which is always a source of pleasure, and which now proves also to be a source of comfort, viz., window gardening." Smallpox Kemedy. — The following remedy a friend tried in Ohio in a case of confluent smallpox, when the doctor had little hope of saving the patient, and it saved the woman's life. The remedy is sure in scarlet fever. " I herewith append a recipe which has been used to my own knowledge in a hundred cases. It will prevent or cure the small pox, even though the pittings are filling. When Jenner discovered cow pox in England, the world of science hurled an avalanche of fame upon his head, and when the most scientific school of medi- cine in the world (that of Paris), published this panacea for the small pox, it passed unheeded. It is unfailing ^ ' X'- ria>i.. '.-^"^^'t'- -''\-~ti - THE HOME COOK BOOK. 375 [vii, rce lak- cd. ver .0 I ings as fate, and con(|uorH in every iustaucc. It is harmless when tak(;n by u well person. It will also cure scarlet fever. Take Rulphatc- of zinc, one grain ; fox glove {(iigitalis) one grain ; half a teaspoon of water. When thoroughly mixed, add four ounces water. Take a spoonful every hour, and either disease will disappear in twelve hours. For a child, smaller doses, according to age." For TIyduophobia. — Franklin Dyer, a highly respec- table farmer of Galena, K(^nt county, ]\rd., gives the fol- lowing as a sure cure for the hite of a mad dog. He has tested it with most gratifying results : Elecampane \ is a plant well known and found in many gardens. Im- *">«» mediately after being bitten, take one and a half ounces of the root of the plant, the grcn root is preferable. The dried, to be found in drug stores, will answer ; bruise it, put it in a pint of fresh milk, boil down to half a pint, strain, and when cold drink it, fasting at leant six hours afterwards. The next morning repeat the dose, fasting, using two ounces of the root. On the third morning, take another dose prepared as the last, and this will be sufficient. After each dose, nothing to be eaten for at least six hour I had a son who was bitten by a mad dog eighteen years ago, and four other children in the neighbourhood were also bitten. They took the above, and are now aiJve and well. I have known many who were cured. It is supposed that the root contains a prin' 'pK , which, being taken up by the blood in its circulation, counteracts or neutralizes the deadly effect of the virus of hydrophobia. I feel so f f t 111 mit'\»mimitM^tSmmi^imir^^mmatm IMAGE EVALUATION TEST TARGET (MT-3) %^4i 1.0 I.I 1.25 1^128 |2.5 sSf ■- *- u kUU 1.8 U IIIIII.6 V] '^^ /'^^ y A Photographic Sciences Corporation 23 WEST MAIN STREET WEBSTER, NY. 14580 (716) 873-4503 o ^%"^. A CA 'k ^ *»' »9^mmm~jtw^ ^76 VALUABLE UKCIPES much confidence in this simple remedy that I am will- ing you should give my name in connection with this statement. Foil Felon. — Take common rock salt, as used for salt- ing down pork or heef, dry in an oven, then pound it fine and mix with spirits of turpentine in equal parts ; put it in a rag and vvrap it around the parts affected ; as it gets dry put on more, and in twenty-four hours you are cured. The felon will be dead. No harm to try it, as I have with success. Cure for Neuralgia. — A friend who suffered horrible pains from neuralgia, hearing of a noted physician in Germany who invariably cured the disease, went to him, and was permanently ciued after a short sojourn. The doctor gave him the remedy, which was nothing but a poultice and tea made from our common field thistle. The leaves are macerated and used as a poultice on the parts affected, while a small quantity of the same is boiled down to the proportion of a quart to a pint, and a small wine glass of the decoction drank before each meal. Our friend says ho has never known it to fail of giving relief, while in almost every case it has effected a cure. God gave herbs for the healing of the nations. Tincture of Iodine on Corns. — Dr. Bajis states that corns may be rapidly cured by the application of the Tincture of Iodine ; the corn disappearing in the course of a few days, if touched with the Tincture several times a day. If the corn be situated between the toes, it should be covered with a piece of linen steeped in a mixture of the Tincture and Glycerine. — Mrs. C. Patterson. " i ■^• tmMitnam I utrnt I 1 1 i "I .H ^iii- jn nw . w*'wi THE HOME COOK BOOK. 377 I' i i Flannels for Fomentation. — Fold the flannel the size to fit over a pot of boiling water, and cover with a lid ; in a few minutes it will be hotter than if wrung out of boiling water and yet dry at the corners ; roll it up covered, and convey quickly to the patient. — J. K. GiLMOUR. For Hoarseness. — Squeeze the juice of half a lemon in a pint bowl, add loaf sugar (two tablespoons), one full teaspoon of glycerine, and one full tablespoon of whiskey ; pour over this boiling hot water to nearly fill the bowl, and drink hot just before going to bed. For Sore Throat. — Cut slices of salt pork or fat bacon ; simmer a few moments in hot vinegar, and apply to throat as hot as possible. When this is taken off, as the throat is relieved, put around a bandage of soft flannel. A gargle of equal parts of borax and alum, dissolved in water, is also excellent. To be used fre- quently. Healing Lotion. — One ounce glycerine, one ouncQ rose-water, ten drops carbolic acid. This preparation prevents and cures chapping of the skin, and at the same time bleaches it. It is also excellent for sore lips and gums. I consider it an indispensable adjunct to the toilet table. — Mrs. A. Yocum. To STOP Bleeding. — A handful of flour bound on the cut. — Mrs. A. M. To Prevent Contagion prom Eruptive Diseases. — Keep constantly, in plates or saucers, sliced raw onions in the sick room, if possible. As fast as they become 25 378 VALUABLE RECIPES. ' '\ n discoloured, replace by fresh ones. Dnrinj:if any epi- demic of skin diseases that are eruptive, onions, except those taken fresh from the earth, are misafe, as they are pecuharly sensitive to disease. To Restore from Stroke of Lightning. — Shower with cold water for two hours ; if the patient does not show signs of life, put salt in the water, and continue to shower an hour longer. For Toothache. — Of powdered alum and fine salt, equal quantities; apply to the tooth and it will give speedy relief. — Mrs. Bartlett. For Headache. — Pour a few drops of ether on one- half ounce of gum camphor and pulverize ; add to this an equal quantity of carbonate ammonia pulverized ; add twenty drops peppermint ; mix and put in an open- mouthed bottle and cork. — Mrs. A. M. Gibbs. Salve for Chilblains. — Fry out nicely a little mutton tallow; into this while melted, and after it is nicely strained, put an equal quantity of coal oil ; stir well together while it is cooling. To Eemove Discolouration from Bruises. — Apply a cloth wrung out in very hot water, and renew frequently until the pain ceases. Or, apply raw beefsteak. Cure for Wasp Sting. — Apply a poultice of saleratus water and flour, and bind on the sting. Apply slices of raw onion for a bee (^ \if^ Cure for Summer Cc .uaint. — Two ounces tincture rhubarb, one of paregoric,, one-half of essence of pepper- /i ny opi- s, except as they -Shower loes not tiiiiie to ne salt, ill give m one- to this erized ; 1 open- niitton nicely r well 3piya leutly ratiis Jes of 3ture )per- 1 THE HOME COOK BOOK. 379 mint, one-half of essence of annis, one-half of prepared chalk. Dose for adult, one teaspoon in a little water ; take as often as needed. — Mrs. L. Bradley. The best Deodorizer. — Use hromo-chloralum in the proportion of one tablespoon to eight of soft water ; dip cloths in this solution and hang in the rooms ; it will purify sick rooms of any foul smells. The surface of anything may be purified by washing well and then rub- bing over with a weakened solution of bromo-chloralum. A. weak solution is excellent to rinse the mouth with often, when from any cause the breath is offensive. It is also an excellent wash for sores and wounds that have an offensive odour. To Destroy Bed Bugs, Moths, and Other Vermin. — Dissolve alum in hot water, making a very strong solution ; apply to furniture or crevices in the walls with paint brush. This is sure destruction to those noxious vermin, and invaluable because easily obtained, is perfectly safe to use, and leaves no unpleasant traces behind. When you suspect moths have lodged in the borders of carpets, wet the edges of the carpets with a strong solution ; whenever it reaches them, it is certain death. How to Select Meats. — An English journal gives the following hints on this subject : — "Good and whole- some meat should be neither* ^^ a /pale rosy or pink colour, nor of a deep r^'^ ^ho" first denotes the diseased condition, *' - provtJthe animal has died a natural death. Good meat has more of a marble look; I 380 VALUABLE UECIPES. in consequence of the branching of the veins which sur- round the adipose cells. Th(i fat, especially of the inner organs, is alway firm and suety, and never moist, while in general the fat from diseased cattle is flabby and watery, and more often resembles jelly or boiled parch- ment. Wholesome meat will always show itself firm and elastic to the touch, and exhibit no dampness, while diseased meat will appear soft and moist, in fact often more wet, so that the liquid substances run out of the blood when pressed hard. Good meat has very little smell, while unsound meat has a disagreeable, cadaver- ous smell, and diffuses a certain medicinal odour. This can be distinctly proved by cutting the meat through with a knife and smelling the blade, or pouring warm water over it. Lastly, bad meat has the peculiarity that it shrinks considerably in the boiling ; wholesome meat rather swells, and does not lose an ounce in weight. '"^^^^'^ - 1 ■■■•n- ^T^^yrnB^^i*" ch 8ur- le inner t, while bv and parcii- elf firm 8, while ct often of the :y little adaver- \ Thia ;hrough I warm suliarity olesome weight. .1 W BILLS OF FARE. In the accompanying Bills of Fare, the arrangement of the various courses will be suggested by the form in which they are given : MENU. BREAKFAST— No. 1. Fine Hominy. Buttered Toast. Beefsteak. French RolU. Potatoes a la Creme. Buckwheat Cakes. Tea. Coffee. Chocolate. BREAKFAST— No. 2. Broiled Spring Chickens. Home Rolls. Irish Potatoes. Scrambled Eggs. Fried Oysters. Rye and Indian Loaf. Coffee. Tea. Chocolate. BREAKFAST— No. 3. White Fish. Potatoes. Muffins. Fried Ham. Egg Omelette. Coffee. Tea. Chocolate. LUNCHES. LUNCH PARTY— No. 1. Beef Tea, served in small porcelain cups. Cold Chicken and Oyster and other forms of Croquettes. Chicken Salad. Minced Ilam Sandwiches. Escallopcd Oysters, Tutti Frutti. Chocolate Cream. Cake Basket of Mixed Cake. INIuUcd Chocolate. Mixed Pickles. Biscuits, etc. Ice Cream and Charlottes can either be added or substituted. For twenty guests, allow one gallon. M hi raar;. miai' mL tf^BKm^ 382 BILLS OF FARE. LUNCH PARTY- No. 2. Oyster Pie. Boiled Partridge. Cold Ham. Sweet Pickles. Sandwiches. Pound and Fruit Cake. Pyramids of Wine Jelly. Blanc Mange. Snow Jolly. Pineapple Flummery. Macaroons. Kisses. Ice Cream, Croquettes of Rice. DINNERS. DINNER— No. 1. FIRST COURSE. Oyster Soup, with Celery. SECOND COURSE. Roast Turkey. Sweet and Irish Potatoes. Vegetables. THIRD COURSE. Quail on Toast. Pickles. Macaroni. Escalloped Tomatoes. Jelly. DESSERT. Almond Pudding. Mince Pie. Lemon Pie. Cheese. Fruits. Nuts. Coffee. DINNER— No. 2. FIRST COURSE. Raw Oysters. White and Brown Soup. SECOND COURSE. JSoJled White Fish, with Sauce and Sliced Lemon. THIRD COURSE. Roast Beef. FOURTH COURSE. Roast Turkey. Ducks. Vegetables in season. Croquettes of Rice or Hominy. Cranberry Sauce. Currant Jelly. DESSERT. Cream Custard. Lemon Pie. Fruits. Nuts. Coffee. THE HOME COOK BOOK. TEA. 383 TEA— No. 1. Tea. Coffee. Chocolate, liiticnits. Oyster Samlwiches. Chicken Salad. Cold Tongue. ^ Cake and Preserves. Ice Cream and Cake later in the evening. TEA— No. 2. Tea, Coffee, or Chocolate. Escalloped or Fried Oysters. Muffins. Sliced Turkey and Ham. Cold Biscuits. Sardines and Sliced Lemons. Thin slices of Bread, rolled. Sliced Pressed Meats. Cake in variety. SUPPERS. SUPPER— No. 1. Cold Eoaet Turkey. Chicken Salad. Quail on Toast. Ham Croquettes, Fricasseed Oysters. Charlotte Russe. Vanilla Cream. Chocolate Cake. Cocoauut Cake. Mixed Cakes. Fruit. Coffee and Chocolate. SUPPEH-No, 2. Cold Roast Partridges or Ducks. Oyster Patties. Cold Boiled Ham. Dressed Celery. Oysters or Minced Ham Sandwiches. Raw Oysters. Chicken Croquettes or Fricasseed Oysters. Wine Jelly. Ice Cream. Biscuit Glace. Cakes. Fruits. Chocolate. Coffee. Pickles and Biscuits. / »i A. ^fitf^ 884 THE HOMK COOK BOOK. ALLOWANCE OF SUPPLIES FOR AN ENTERTAINMENT, In inviting guests, it is safe to calculate that out of one hundred and fifty, but two-thirds of the number will be present. If five hundred are invitod, not more than three hundred can be counted upon as accepting. Allow one quart of oysters to every three persona present. Five chickens (or, what is better, a ten-pound turkey, boiled and minced), and fifteen heads of celery, are enough for chicken salad for fifty guests ; one gallon of ice cream to every twenty guests ; one hundred and thirty sandwiches for one hundred guests ; and six to ten quarts of wine jelly for each hundred. For a company of twenty, allow three chickens for salad ; one hundred pickled oysters ; two moulds of Charlotte Ruuse ; one gallon of cream ; and four dozen biscuits. COLD LUNCHES FOR WASHING DAYS, OR OTHER DAYS OF EXTRA LABOUR. Lunch No. 1. — Cold corn beef, nicely sliced ; baked potatoes ; bread, butter, and pickles. Dessert — mince pie and cheese. Lunch No. 2. — Chicken pie ; baked potatoes ; rolled bread or biscuit. Dessert — cake and custard. Lunch No. 3. — First course : Raw oysters, with lemon and crackers. Second course : Cold veal, with jelly and Saratoga pota- toes ; bread and butter. Dessert — cherry pie with cheese. Lunch No. 4. — Casserole of fish, with mushroom catsup ; bread and butter. Dessert — pie with cheese. ECONOMICAL DINNERS. Sunday. — Roast beef, potatoes, and greens. Dessert — pudding or pie, cheese. Monday. — Hashed beef, potatoes, and bread pudding. Tuesday. — Broiled beef, vegetables, apple pudding. Wednesday. — Boiled pork, beans, potatoes, greens, and pie or rice pudding. Thursday. — Roast or broiled fowl, cabbage, potatoes, lemon pie, cheese. Friday. — Fish, potato croquettes, escalloped tomatoes, pudding. Saturday. — A la mode beef, potatoes, vegetables, suet pudding and mince pie, cheese. " "f*''*m^^ J. jii''''*^iV'-'^'^"''^-H'r'h"i'8if'ilir ■•--^- ■'■■■ ''**3M OT i3fei*^gai(iM( >.Mi' INMENT. hundred t. If five )e couutod ent. Five oiled and ;keu salad ity guests; uests; and 1 company ed pickled of erpam ; h llj^ c ua/'t f^ ER DAYS . potatoes ; )ese. d bread or 3mon and atoga pota- se. sup; bread t — pudding and pie or lemon pie, 8, pudding. Bt pudding t