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Whenever possible, these have been omitted from filming / II se peut que certaines pages blanches ajout^es lors d'une restauration apparaissent dans le texte, mais, lorsque cela ^tait possible, ces pages n'ont pas 4t6 film^es. Part of pages Additional comments / Commentaires suppl^mentaires: L'Institut a microfilm^ le meilleur exemplaire qu'il lui a et6 possible de se procurer. Les details de cet exem- plaire qui sont peut-etre uniques du point de vue bibli- ographique, qui peuvent modifier une image reprodulte, ou qui peuvent exiger une modification dans la m^tho- de normale de filmage sont indiqu^s ci-dessous. I I Coloured pages / Pages de couleur ll/^l Pages damaged / Pages endommag^es I I Pages restored and/or laminated / D D D Some pages are Copy has manus Une partie des Quelques pages Cette copie a Pages restaur^es et/ou pellicul^es Pages discoloured, stained or foxed / Pages d^color^es, tachet^es ou piqu^es Pages detached / Pages d^tach^es Showthrough / Transparence Quality of print varies / Quality in^gale de I'impression Includes supplementary material / Comprend du materiel suppl^mentaire Pages wholly or partially obscured by errata slips, tissues, etc., have been refilmed to ensure the best possible image / Les pages totaiement ou partiellement obscurcies par un feuillet d'errata, une pelure, etc., ont ^t6 film^es k nouveau de fa^on k obtenir la meilleure image possible. Opposing pages with varying colouration or discolourations are filmed twice to ensure the best possible image / Les pages s'opposant ayant des colorations variables ou des decolorations sont film^es deux fois afin d'obtenir la meilleure image possible. 47-48 Is missing. cut off. cript annotations. pages 47-48 est manquante. sont coupees. des annotations manuscrltes. D This item it filmed at the reduction ratio checlced below / Ce document est filmt au taux de rMuction indiqu^ ci-desiious. lOx 14x 18x 22x ?6x 30x v^ 12x 16x 20x 24x 28x 32x Th« copy filmad hart has b««n raproducad thanks to tha ganarosity of: Lax Private Collection Tha imagas appaaring hara ara tha bast quality possibia considaring tha condition and lagibility of tha original copy and in kaaping with tha filming contract spacificationu. Las piui daii com film Original copias in printad papar covara ara filmad baginning with tha front covar and anding on tha last paga with a printad or illustratad impraa- sion. or tha back covar whan appropriata. All othar original copias ara filmad baginning on tha first paga with a printao or illustratad impraa- sion. and anding on tha last paga with a printad or illustratad imprassion. papi par darr d'inn plat orig prar d'inn ladi am|i Tha last racordad frama on aach microficha shall contain tha symbol — 4^ (moaning "CON* TINUED"). or tha symbol y (moaning "END"), whichavar appiias. Un( darr cas: sym Mapa. platas. charts, ate, may ba filmad at diffarant raduction ratios. Thosa too iarga to ba antiraly includad in ona axposura ara filmad baginning in tha uppar laft hand cornar, laft to right and top to bonom, as many framas a( raquirad. Tha following diagrams illustrata tha mathod: Las film Lori rapr da! at d d'inn illus 1 2 3 )d thanks L'axemplairt filmi fut raproduit grica k la g4n4rositi da: Collection privee luality gibility Eha Lat imagaa suivantas ont At* raproduitas avac la plus grand soin. compta tanu da la condition at da la nattatA da I'axamplaira film*, at an conformity avac laa conditions du contrat da filmaga. afilmad g on impraa- .Ail I on tha >raa- printad Laa axamplairas originaux dont la couvartura an papiar aat ImprimAa sont filmis an commanpant par la pramiar plat at an tarminant soit par la darniira paga qui comporta una an'^prainta d'imprassion ou d'illustration, soit par la sacond plat, aaion la eas. Tous las autras axamplairas originaux sont filmAs 9n commancant par la pramiAra paga qui comporta una amprainta d'imprassion ou d'illustration at an tarminant par la darniAra paga q;ji comporta una talla amprainta. ha CON. 4D"). Un doa symbolas suivants apparaUra sur la darniira imaga da chaqua microficha, salon la cas: la symbols -^ signifia "A SUIVRE ", la symbols ▼ signifia "FIN ". at I to ba ad ■ft to ar atha Las cartas, planchas, tablaaux, ate, pauvant atra filmis A das taux da reduction diffArents. Lorsqua la documant ast trop grand pour Atra raproduit an un saul clichA, il ast filmi A partir da I'angla supAriaur gaucha, da gaucha A droita, at da haut an bas. an pranant la nombra d'imagaa nAcassaira. Las diagrammas suivants illustrant la mAthoda. 2 3 [ 5 6 MICROCOPY RESOLUTION TEST CHART (ANSI and ISO TEST CHART No. 2) 1.0 Itt U 2.8 3.2 1*0 2^ 2.2 ll 1.8 J /1PPLIED lf\/MGE inc 1653 East Main Street Rochester, New York H609 USA (716) 482 - 0X)0 - Phone (716) 288-5989 -Fox *~-,(1M(»?V,,.--v«. i I ■' Sfh f ?# l^'^^.i fii ( II , : ' 1 ] ,1- ' l>r It' ■•^%3. :*4' fC insure not „.- noirinir Powder should always be usid to SLfo^fi^suS as all Baking Powders are, SuSS strength, ind some are not pure. Strong y- 'i' *■ ■ K THK Art of Cooking MADE EASY, ^^ i r h' '>■- ' PRESENTED BY A. E. FAWCETT, »*« Cn^midt and Btuggist, ^jN 67 KING S TREET. WEST. TORONTO, ONT. ...^ .■..■.■...,^ *.>...t m T.r...t. for Strong'. Baking P.wJ«r. '^ ^'^i^,.. LONDON, ONT. MNDON PKINTINO AND LlTHOQBAI'mNO COMPANY. 1890. fm'"f^'*^* •■^■»r^jf,^00ff,^, , • f w '¥ 1 r INDBX. w BREAD AND BREAKFAST CAKES. Breadi Brown '>4 Bread 14 Biscuit 14 Bread, Com 1* Biscuit, MUk 14 Bread, Brown 18 , Bread, Brown, Steamed 80 Bread, Boston Brown 20 Biscuit, Drou 14 Bl8Cult,'BakmK Powder 17 BiBoult, "Halsed 17 Biscuit 18 Crumpets 17 Commeal Cake 17 Com Cakes ..20 Commeal Cake 20 Fritters, Oyster 18 Fritters 18 Fritters, Another 18 Fritters 21 Fritters, Another 21 Graham Muffins 16 German Coffee Cakes 18 Griddle Cakes 16 Gems, Graham 17 Gems, Com 18 Graham Breakfast Cakes 16 Graham Breakfast Cakes 21 Muffins, Breakfast 18 Muffins 20 Muffins 20 Oatmeal Scones 21 Potato Yeast 18 Potato Yeast, Another 13 Puffets... 16 Puffs, Com Starch 21 Puffets 17 Puff Overs 17 Puffs, German 18 Puffs, Spanish 21 Patties, Green Com 20 Potato Cake 15 Potato Cake 16 Puff-cake 20 Rolls, French 16 Rolls, Parker House 16 BnowballB 81 Squab Pie 16 Vanity... 16 Waffles 16 VTaffles, Brk 18 Waffle* ») SOUPS. PAOK Soup, Tomato 21 , ^i Soup, Another 21 i J Soup, Spilt Pea 82 Soup, Game 20 Soup, Saffo S9B Soup, Turtle, Bean » .jtook. Brown 81 > Soup, Stock 2S Soup, Tomato 2S Soup, White Stock 24 Soup, Oyster 24 FISH. Codfish, Stewed W Codfish on Toast 16 Codfish Balls » ' Codfish, Baked || Dutch Sauce for Fish 11^.. Fish, Fried, Trout, etc ir**^ Fish, Chowder 2S Fish, Baked 2S Fish, Sauce de- LouTre. ., 28 Baked Macaroni 25 Mackerel, Salt, Broiled .... SS Mackerel, Salt, Broiled 25 Shad, to Fry 24 Smelts, to 'nry .,24 Shad, Potted <^ M >«i Salmon, Pickled i. M Shad, Spiced 24 Salmon, Salt ., i6 Sardines, Broiled 26 Salmon, Broiled 25 Salmon, broiled 26 Salmon, Broiled 26 Turbot . a la Creme 26 White Fish, Broiled 24 OYSTERS, ETC. Oysters, Fried 28 Oysters, Cream 28 Oysters, Scalloped 28 Oysters, Scalloped 28 ,,. OysterPle. . 28 ^l Oysters, How to Fry a Rich Brown 28 ,, Clam. Chowder 88 Bread 14 Bread, Salt-rising U Bread, Boston Brown |4 xti^^Ht0^^ ir«r< ll'% INDEX. 1 / / BOOS AND OMBLETS. ^ fAOfc. dteeae ReliRh, Nice 80 CKB, Oolled, PorfeoUon 2fl irgfl, to Poach 29 IR8, Stuffed !i9 |(C8, Toast J» . jrgB. Surambled with Ham BO )inelet, French . . . . ^ Rolls ,. . 34 Potato Relish. 86 BIdedlsh. Dainty 32 Succotash 32 Succotash, No. 2 82 Tomatoes, Excellent Dish 83 Tomato Toast 38 Tomatoes, Baked 36 MEATS. Beef, Loaf 87 Beef, Spiced 37 Beef, Loaf 38 Beef, DcYiled 39 Croquets ... 87 Chicken, Pried 87 Chicken Pie 89 Chicken Pot-pie 40 Chicken, Plokled 80 ChlokPn, Hmothcred 40 ('HbbaKeSalad 48 U ravy for Mutton or Venlsou 88 Ham, Boiled 39 Irish Stow 38 Jpllled Chicken or Veal 39 Liver, Minced li« Mutton .•Boiled 89 Oyster DressluK 88 Pressed Veal, or Chicken 88 IMneon. Koast 88 Potato Httlad 41 Sandwiches 88 Sweetbreads, Pried 89 Sweetbreads, Drolled 87 Sweetbreads, Fried 87 Spare Rib, Roast 40 Vea; lH)af 87 Veal Croquets 88 Veal, Stew 89 SALADS AND SAUCES. Cabbage Salad 40 Cabbage Salad 43 Ohtckon Salad 40 Chicken Salad 41 Chicken Salad 41 Chicken Salad 41 Chicken Salad 43 Chicken Salad 48 Dressing 48 Dressing 41 Dressing for Cabbage 48 FIshSalad 48 Lobster Salad 43 Mayonalse Dressing for Salads... 41 Mayoualse Dressing 43 PotatoSalad 41 Salmon Salad 43 Sauce, Egg or Drawn Butter 40 Sauce, Caper 40 Sauce, Mint 40 Welsh llareblt 41 PUDDINGS AND PUDDING SAUCES. Apple Trifle 48 Apple Custard 60 Aunt Kitty's Suet Pudding fiO Apple Tapioca 62 Apple I'uffets 66 Batter Pudding, Very Simple 56 Batter Pudding, Baked 65 Bread Pudding. 65 & 68 Cottage Pudding 45 Chocolate Pudding 45 Cake, M' -Ingue 47 Cocoanut Pudding 47 Corn, Green, Pudding 45 Cottage Pudding ,. 48 Cream, Rice 48 Chocolate Pudding 49 Com Starch Pudding 40 Cracker Puddhog 49 &i .:^Mk d4.r„W- .-^'.^t. .!_....*,.■_ Vl' WDEX. PAOP. Charlefl PnddlnK 51 Cheap and Quick Dessert 54 Cream Tapioca I'uddlnff 68 ChocolntoPudfJIiiK ofl ClxxHtiato Hlano ManKe tH CheoHC I'uddlnir 58 Delni' alco Pud'ilnK <<> Dyspeptlo'H Pudding « & 86 l)oli(^loun PuddliiK 48 Date I'uddltiK 54 Delicious Puddlnir 56 KriKllsli Plum Puddlntc, Genuine.. 58 Kn^UHh Plum Pudding. Mrs. Kills' 40 Rve'ii Pudding 54 English Plum Pudding 54 Farina Pudding, Bollod 51 Fig Pudding 56 Florentine Podding 66 Fig Pudding 67 Ginger Pudding 44 Graham Puddln» 55 Qrandmother'8 Pudding 67 Ginger Pudding 58 Hominy Pudding 65 Indian Pudding, Plain 46 Indian Pudding 50 Jellied Grapes. 57 Lemon Pudding 50 Marmalade Pudding 54 Macaroni Pudding 57 Molasses Pudding 67 Orange Pudding 47 Orange Pudding 48 Poverty Pudding 44 Plum fuddlng. Dolled 44 Pudding 57 ueen Pudding 44 ueen Victoria Favorite 44 uaker Pudding 48 ueen of Puddings 58 _:oley Poley 44 Bice Pudding 48 Kice Pudding, Without Eggs 48 Roley Poley BO Rice Meringue Pudding 52 Snow Pudding . . , 47 Sponge Pudding 47 Snow Padding 65 Suet Pudding 66 Swan Pudding 51 Steamed Custard 63 Sponge Pudding 54 Suet Pudding 49 Snow Pudding 46 Sauce for Snow Pudding 56 Swiss Toast 58 Tapioca Cream 55 Tapioca Pudding 47 Tapioca Pudding 66 Yorkshire Pudding 44 PUDDING SAUCES. Cocoanut 47 Cream Pudding Sauce 48 Foam 48 Foam Lemon « Lemon, l&S! w l>uddlng Haucoa, l,8,8,tlc(k M Pudding Sauce.... M Pudding tauco Bi Puddlnj; riauoe M Sauce lor Pu<^'"\g of Wine Sauce 61 PIES. Apple Custard 59 Co(H)anut Pie 58 Cream Currant Pie 68 Co«H)aiiut Pie w Cream ".'1 58 Chocolate Pie W Custard Pie g (/'ream Pie , W Cheese Straws W. Delicate Pie «' Fruit Pie W Lemon Pie W Ijemon Pie •» liemon Pie W Lemon Pie, Mother's Lemon Pie Lemon Custard Lemon Pie ^ Lemon Pie Mook Mince Pie Marlborough Pie W Mince Meat Pie g* Orange Pie W Pastry '! g Puff Paste ...• 55 Pumpkin Pie » 69 Peach Pie 6» CANDIES. General DlrectloM OSi Almond Candy Jf Almond Creams 64 Butter Scotch «| Candy Nuts 68 Chocolate ( 'aramels 6B Cream for Bon-Dons 6* Cream Candy ..i J? Cream Candy «- 64 Cocoanut Drops 64 Cream Almonds 64 Cocoanut Drops 61 ' Chocolate Creams 64 Cocoanut Creams 64 Carrie Kawloy's Caramels. .• 66 Kisses 5? Liquids 66 Maple Candy 63 Minnie's Caramels •. 66 Molasses Candy 66 Measures for Hoasekeepers 06 Sugar Candy 88 Vinegar Candy 66 Walnut Candy ...86 '.r| .'1 "S&M ig^l*^^ -iat.-*siL.. -% 8 INDEX. CAKES. FAOK. Almond Frosting 66 AppleCake 71 Angel Cake 86 Berwick Sponge Cake 68 Breakfast Coffee Cake 71 Black Fruit Cake 69 Black Cake 69 Bread Cake 7( Boston Madelines ••••?!§ Bride's Cake 85 Chocolate Blanc Mange oi Chocolate Icing 66 Citron Cake 66 Cocoaniit Cookies 6« Coooanut Cake 67 Chocolate Dressing for Cake 66 Custardfor Pilling 74 Qpmstarch Cake 79 C^ain for Cream Cake 68 Cliooolslte Dressing for Cake 68 Chocolate Custard for Cake 68 Chocolate Frosting ... 69 0»ke 69 Cop Cake 70 »,4aiooolateCake.... 70 Oomstaroh Cake 71 Cream Sponge Cake 72 , OiocoMe Cake, Mrs. Hawley's. . . 7e -.Chocolate for Cake 72 eamCake 72 op Cake ^ old Water Cake. 78 , CupCake 73 f':-. Cocoanat Cake 7d Cheap apd Good Cake 75 Coooanut Cake 76 Chocolate Cake... 76 f^v^&m OrIiq • '^ Chocolate Cake and Filiing.". ..... W Chocolate Cake 78 Cornstarch Cake 67 Oake Without Eggs 80 Cookies 8^ Coooanut Cakes 80 Cookies, Oatmeal ^ Cookies 80 Cookias, Hickorynut 82 Cake. 1,2.3, 4 83 Cookies, Drop 8^ Cream Oake, Very Nice 8^ Cocoanut Jumbles 83 Coffee Cake 83 Cookies, Plain §3 Cookies. 83 Cookies, Ginger 83 Cookies, Auntie's 84 Chocolate Cake 79 Compound Cak- 86 Cookies 85 , Doughnuts 66 Doughnuts 67 Doughnuts 67 Delicate Cake "1 Dellc^te'Cake. '.'..'..'.'.'.'.'.'.".'.\.\'.'.'.. 86 Dri«d Apple Cake.... 84 FAOI. Fruit Cake from Dongh 66 Fruitcake 67 Feather Cake 67 Frosting for Cake 70 Fried Cakes, Mrs. Wright's 71 PMed Cakes. 71 Fruitcakes 78 Fried Cake 74 Fried Cakes 74 FriertCake 74 Fruitcake 78 Forest City Cake 79 Fried Cakes 80 Frosting Gelatine o4 Ginger Snaps 67 Gentlemen's Favorite 69 German Ladies' Fingers 70 Gingerbread 76 Gingerbread, Hard 71 Ginger Drops JS Gold Cake 79 Ginger Cake, Soft 80 Ginger Snaps fJ Ginger Nuts 84 Gingerbread, Soft §4 Gingerbread, Superior 84 Ginger Cookies 85 Hickorynut Frosting 66 Hickorynut Cake 78 Hermit^s 80 Honey Cake 86 Icing 68 Ice Cream Icing for WTiite Cake. . tO Ice Cream Cake and Filling 75 Jelly Fruit Cake 66 Jones' Cake TO Jones' Cake 73 JellyCake 78 Lemon Jelly 66 Loaf Cake 82 Layer Cake 71 Lamountaln 73 Lemon Cream Cake and Lemon Cream for Cake m Lemon Cake 82 Milwaukee Cake 68 Martha Washington Cake and Fil- ling 74 Mountain Cake 75 Macaroons 79 Nut Cake 89 Nut Cake 74 Orange Custard for Cake 68 One Egg Cake 84 Pufif Cake and Paste 70 RlceCake , 70 Ribbon Cake 78 Rock Cake 79 Rock Cake. Plainer 79 Wee Flour Cake..- 79 Raisin Cako 79 Rocks, Very Nice 84 Silver Cake 67 Sponge Cake, Easy 68 SpoiiK:e Caku 70 Spanish Bun 74 SnowCaka 74 *i».H. >.«,>< ""*!»'?jtai»!f»»»^ Si' i ?{'■-'■ INDEX. FAQB. ... » ... 76 ...78 78 Spice Cftke. • • - • • ■ : Sponge Cake, Easy and Good Spanish Short C^ke • • Scotch Short Cake /.° Seed Cake i^ Sliver Cake iS Sugar Snaps S DRINKS. Blackherry Cardial W Black Currant Cordial »J Bouillon Cream Nectar Cream Soda.. Currant Wine Currant Wine 00 08 04 Spice Cake 2« i vjurrnui, "^°->:-- qa SplceCake St Coffee for Fifty Cups »* Scotch Shortcake 22 Chocolate " Tutti Fruttl Frosting »" UnlonCake.... iS Velvet Sponge Cake •••••• 5S White Sponge Cake »» White CTake if White Cake . • • ., i; White Fruit Cake. ., '* White Mountain Cake ^ White Cake ••.••• '2 Walnut Cake, Very G ood ^o Walnut Cake *>» CUSTARDS, CREAMS, JELLIES, &c. Apple Snow.;^ |5 Apple Fleat 8? Apple Snow.... » Almond Custard ^ Blanc Mange.... gg Caramel Custard »» Coffee Jelly * Charlotte Kusse vi Charlotte Busse »1 Coffee Custard 87 Charlotte Busse »» Charlotte Russe. . .... 87 Dessert Dish, Extra Nioe »0 Floating Island W Floating Island 2» loe Cream °J Italian Cream »» Ice Cream °* Jelly, Wine f Jelly, Lemon »« Jelly, Wine »» Jelly, Orange »i Jelly, Whie »1 Jelly, Lemon »| Jelly, Orange "J Jelly, Snow »* Lemon Ice °' Lemon Ice Cream w Lemon Ice jlr Lemon Custard °^ Orange Ice • ™ Prune Whip ^ Russe Cream ^ Spanish Charlotte. 87 Snow Custard and Sauce »» SpongeCream .. .. »" Strawberry Ice Cream w Spanish Cream ^ Snow Custard » j Spanish Cream "J Velvet Cream g« Velvet Btono Mange gg whipped Cfeafli ^^ 04 Ginger Cordial.. •• 2 Raspberry Shrub « Raspberry Vinegar » Sham Champagne....... •••■• • Substitute for Cream in Coffee PICKLES AND SAUCE. Apples, Spiced. ...••• V Apples, Sweet Pickled «• Currants, 6plced S Cherries, Spiced. S Cherries, Pickled "» Cabbage, Plclded.... •■•• "J Cantaloupes, Wokled «» Com, Canned "^ Chill Sauce • Xi Chin Sauce S Cream Dressing S Cherries, Pickled... "* Cucumbers, Pickled. . • • • ■ • • Cucumbers, Pickled No. 8. . . • Cucumber Catsup Chow-Chow English Pickles Fruit, Spiced ^ French Pickles S Grapes, Spiced "» Grape Catsup Gooseberry Catsup Hlghden Pickles Horse Radish Mangoes. ••* g. Peaches, Spiced • • • v- • • • ,4 m Pears or Peaches, Spiced w Peaches, Pickled... s Pickles '•v;;.-,vi m Peaches, Sweet Pickled » Plums, Plokled R Plums, Spiced • gg Peaches, Pickled |" Plccallli........ 55 Plums., Pickled.. *» Peaches. Pickled. •• g» Tomato Chow-Chow J* Tomatoes, Chopped « Tomato Sauce, Green » Tomatoes, Pickled Tomato Catsup 00 100 PRESERVES, ETC. AppleJelly^. .■:•;• •• Apples for Present Use. ..101 ..lOS ..lot ■'^-A INDEX. pplo Saaoe 104 ackberry Jam 103 Cranberries, 8te wed 104 Onrrrant Jelly Ift5 Oelatine 101 OrapeJam !.....!. 101 Green Gage Plums 102 Grapes I02 OitDfre Marmalade '.'. .104 gfange Marmalade, Another 104 rmm Preserves. 101 Peaches, to Can 103 Peaches, Klch Canned 108 T\. \ £?aches. Canned ■ 103 ^> * Wne Apple Jam 104 Pine Apple, Canned 105 Quinces, to Preserve 101 QnlnoeJam 108 Qnfnoe Preserves '.'.'..'. 104 ^apberry Jam lOg Siberian Crab Jelly 102 strawberries 103 Strawberries, Canned ."!.'."!.'!! 103 HOUSEHOLD RECIPES. Bed Busts, to KiU 108 Keaohlnfl: Cotton Cloth 106 torn Water 107 Clean Carpets 108 Clean White Paint 109 Cleaning Silver 106 Iked Breast or Swollen Glandb, mdlan Remedy 106 &m. Cure 106 ,^lna,toMend 106 OlBar Starohlngr I07 ^Goters, to Prevent from Fading. .107 tOaked Breast, Highland Remedy. 106 Okroaohes, to Kill.>, 108 g8,to Preserve 108 ga. Brine, to Preserve. 109 ^ ease Eraser. 106 Ink, to Extract 105 Ink, to Take Out of Linen 105 IronlnjBr 106 Iron Rust and Ink, to Remove from White Goods 108 Jav^e Water, for Mildew Stains.lOfi Mwrble, to Clean lOT Polish, for Zinc or Tin 109 Polish, for Furniture 109 Bed Ants, to Prevent 106 Soap, Family ^ 109 Soap, Hard 109 Soap, Hard fc. .U . .110 Soap, Hard .i;.1::i]0 Starch, Good I..i..ll0 Stove Polish I S.m Soap,Patent .\.1..106 Stains, Fruit, to Remove Aam White Goods \i..l07 Starch Polish !..; ]07 Swiss Muslin, to Wash 107 Starch or Rust, to Remove from Flat Irons 107 Stove Pipes, to Preserve. 108 Sealing Wax for Fruit Jars 108 To Prevent Flies from In luring Picture tYames 108 To Restore Gilt Frames 108 Tar, to Remove 105 Ventilate Apples 108 Washing Fluids 109 Washing Fluids 109 Wasp or Bee Sting Cure 106 RECIPES FOR COLORING. Blue no Black Ill Brown 113 Carpet-Bags. Coloring Cotton. . . .111 Crimson 112 Dove and Slate Colors — all Shades 113 Green 113 Lilac 113 Madder Red 112 Magenta lis Purple Ill Pink Ill Red, Scarlet 112 Scarlet 112 Salmon Color, to Dye a 113 Wine Color, to Dye a Fine 113 Yellow 113 POISONS. General Directions 114 Mineral Poisons 114-116 "Vegetable Poisons 116—118 TABLES. Weights and Measures 16 Time for Cooking Summer Veg'les 15 Time for Cooking Winter Veg'les 15 ] - ■ m^mm :al 1 i "mupm^'mm^" ■T'yt~7*'" 11 THE ART OF COOKING MADE EASY. FRAGRANT«i- ^FLORALINE A Cosmetic Lotion of Great Excellence. AND INFALLIBLE REMEDY FOR Chapped Hands, Face and Lips,, Tan, Freckles, &c. -•■♦•- As a Wash for the Complexion it has no Superior for rendering the SlI« BO'T^IvK. PREPARED ONLY BY .iSW A. E. FAWCETT ^^ 14 THE ART OF GOOKINO MADE EASY. * BREAD, Five quarts of fiour, oab tablespoon salt, two quarts lukewarm Irater, one cup of yeast. Knead thoroughly and leave in warm Elasie all night. In the morning make into five loaves, and when ghi bake one hour. BISCUIT, l^wo quarts flour (full); one quart milk or water, one cup lard, one-haloiup yeast, one tablespoon sugar and salt. Melt the lard in ha^yLxne milk (or water); when it comes to a boil, pour on the flour;' thoro'ghly scalding the quantity it will wet ; then put in the remaning milk, cold ; add the other ingredients ; moald thoroughly, like bread, and let it stand to rise very light (which will ta^e from five to six hours); then stir down and put where it will be cold. As fast as it rises, work it down until entirely cold ; then mould it, and leave where it will be cold as possible without freezing. This dough will keep a week, and when wanted can be rolled, cut and baked like soda biscuit — letting them stand to rise ten minutes on the pans before baking. BOSTON BROWN BREAD. Mrs. Dr. Vincent. One teaonpful of molasses in a quart measure ; then fil\ up with cold water ; stir in two cupsful o' wheat flour and three of commeal, six full teaspoons of StFOng'S Bakingf Pov/der. Steam three good hours. BROWN BREAD. Miss L. V. Knox, Three cups of sweet milk, one-half cup of molasses, four cups of Indian meal, two cups of flour, six teaspoonfals of Strong's Baking Powder. Steam two hours and bake, until brown (about an hour). CORN BREAD. " Mrs. H. Oalusha. One pint Indian meal, one-half pint of fiour, four eggs, two tablespoonfnls of sugar, one pint sweet milk, two teaspoonfuls of Strong's Baking Powder, four tablespoonfnls melted butter. Beat the eggs well. MILK BISCUIT. Mrs. A. F. M. Two quarts sifted flour, one pint milk (boiled and cooled), one> half cup butter (melted in the milk), one-half '"ip sugar, one cake Pearl Yeast, one teaipoonful salt. Pkocess. — Make a hole in the flour; make a sponge of the milk and butter ; ! at it rise very light. This proportion of flour is sufficient for the milk. DROP BISCUIT. Rub into one quart of flour one-half teacup of butter, one Powder, and enough sweet milk or water to mix with a spoon ; drop on buttered pans. A hupgry man sees far. •/ two // y THE ART OF COOKim MADE EASY. M POTAfO CAKE. , Sift two cups of flour and three teaspoonfuls StPOng S BaKing one tableBpoonfal ^^ ^ mix bisouit; roll FresB in the centre of each square a piep* Powder • two cupa of finely mashed potatoes , „-- .-- — ,- — -- ofXtening; a Jinch of ilt; water__»^«^..-«„^l«»U:S thick; cut in BquareB. - , . , , of bacon an inch square. Bake m a quick oven. POTATO CAKE. Three cups of sifted flour ; three teaapoonfulB of Strong S Bakinir Powder ; two cups of finely mashed potatoes ; one ffespLfSl of butter or lafd ; mix with water; cut in square., aidbakeinaquickoven. ^^^^^^pj^ Take a deep soup plate, place a layer of finely chopped applM in the bottom T then a layer of fine y chopped «»eat (lamb is the beat); season with onions, cinnamon, cloves, pepper, salt and sagan Add another layer of chopped apples, and cover »» ^3*^ »80<»^ biscuit paste. This is a much admired English breakfast^i^. ^ ^^ . , pound. TABLE OF WEIGHTS AND MEASUBESfe Two cups of sifted flour '• i ^"nU* One pint of sifted flour } P^^J' . One pint of closely packed butter \ pouna. Two tablespoonfuls of liquid 1 o«°f«- Onewinegli«sful bounce.. Two wineglassfuls * 8?" Two cupfuls. Butter the size of an egg. 1 pint, about 2 ounces. TIME FOR COOKING SUMMER VEGETABLES. Greens-Dandelions ,* h«^ Spinach \ l""^' String beans vv:::::::::::: iw g'^^'P^*^ 1 hour. ''''«*■/ ::. 1 hour. ,^""P» 1 hour. &^«^^^v:;:;;:;■.■:::::::::::::::::::.......::.:;::||;-: Co™..... : ■;;;.'■. ■■.'...■ Uour. Asparagus This applies to young and fresh vegetables. TIME FOR COOKING WINTER VEGETABLES. „ ■. 1 hour. Potatoes, white .^ Potatoes, baked • 1 J°«- Sweet Potatoes 4j°"I- ii..k«i!nt of milk at noon and let it stand till night ; then make a hole n the centre of the flour and pour in the milk, one Pearl Yeast cake and a half tumbler of cold water, three teaspoonfuls of white sogar, a little ealt. Lot it stand till next day, then mould as for bread. Let it risp, then make in rolls ; let them rise again "^nd b&ke GRAHAM MUFFINS, Set the iron gem pans on the stove to heat, beat one egg light in a basin, add one teacupful of sour milk, and two table spoonsful of sugar, stir well together, add a mere pinah of palt, stir in Graham flour to make a rather stift batter, mix thoroughly with the addition of one tables poonful of melted butter, and lastly, stir in one-third teaspoonful of soda dissolved in a teaspoonful of hot water. When ready to drop into the well-heated pans, should be BO thick that it will not run from the spoon. GRAHAM BREAKFAST CAKES. ' Mrs. H. Two teacups of Graham flour, and two tablespoonfuls of wheat flour ; wet with sweet milk, adding one-third teacup of brown sugar ; two or three spoonfuls of melted butter ; three teaspoonfuls ' of Strong's Baking Powder (with salt), and bake in small I patty pans in a quick oven. Make as stitT as cake batter. PUFFET. Beat together two eggs, one tableepoonful ox sugar and one- quarter of a cup of butter ; add one pint of milk, one quart of flour and two teaspoons StPOng'S Baking Powder. Bake in muffin rinsB in a quick oven. * WAFFLES. One-half cup of melted butter, one pint of milk and sifted flour enough to make a soft batter ; add the beaten yolks of three eggs, then the beaten whites, and just before baking one tablespoon of Strong's Baking Powder. Bake in w&ffle irons. GRIDDLE CAKES. One and one-half pints of milk, one and one- half pints of flour, five beaten eggs, pinch of ealt, two teaspoons of Strong's Baking Powder. *^ FRENCH ROLLS. One coffee cup of milk, two large tablespoonfula of sugar, two large tablespoonfuls of butter, two teaspoonfuls of cream of tartar, one teaspoonful of soda (bicarbonate), one-half teaspoonful of salt; flour enough to make batter stiff enough to take up In a spoon and drop in your pom, which must be hot and battered as for gems. Bake in a hot ovon. VANITY CAKE, Two eggs, one cup flour.? Roll thin as a wafer; out in patterns. Boil in lard. Love of children is women's instinct. ...Ski.-*' THE ART OF COOKING MADE EASY. 17 GRAHAM GEMS. One quart Graham flour, three teaspoonfula of Strong's Baking Powder, two egga beaten light, butter the aizeof an egg, melted one tablespoonful of brown sugar, a little salt, and milk eaoughtomake a t)atter. CRUMPETS. Take one quart of dough from the bread at an early hour in the morning. Break three eggs sepaiately, yolks and white*, both t > be whipped to a light froth, mix them into the dough, and add milk warm water, until it is a batter, the consistency of buck- wheat oakes. Beat it well, and let it rise till breakfast time. Have the griddle hit and nicely greased, pour on the batter in small brown cakes. Bake a light brown. BAKING POWDER BISCUITS. One very important point is in having a hot oveu, another is having flour sifted, and roll dough a% soft a? you can handle. For each teacupful of flour take a tcaspoonful of Strong'S Bak- ing Powder. Butter the size of a small hen's egg is enough for a qaart of flour. After rubbing butter, powder and salt into the amount of flour needed, put cold water or milk, stirring all the time till the right consistency is reached, then roll lightly and bake at onoe. RAISED BISCUIT. Mrs. Alden. One quart milk, three quarters cup lard and butter, one Pea Yeast cake dissolved in one teaoupful warm water, two tabll ^ spoonfuls white sugar, one teaspoonful sait ; flour to maki) a Bolt dough. Mix over nigUt, warming the milk slightly, and melting the lard and butter. In the morning roll out mtoa sheet three- quarters of a.n inch in thickness ; cut into round cakes, and set them closely together in a pan ; let them rise for twenty minutes and bake twenty minutes. These biscuits are even better if the ingredients be set with half the flour in the form of a thin sponge, and the rest of the flour worked in five hours later. Let this rise five houts reore, and proceed as already dire.ted. This is the best plan if the biscuits are intended for tea. CORN MEAL CAKE. Mrs. Vale. One quart sweet milk, four teaspoonfuls Strong's Bak- ing Powder, four eggs, one tablespoonful salt, meal to make a stiff batter. Pound into buttered pans half an inch thick. Bake half an hour. PUFF OVERS. Miss A. W.O. One pint milk, one pint flour, two eggs, a little salt. Heat patty pans and fill half full. Bake in a hot oven in gem pans. PUFFETS. ^ One quart flour, one pint milk, two eggs beaten ligl>t, but*r- size of an egg, three tablespoohfuls sugar, three teaspoon. Strong's Baking Powder, v > » Wiae makes love forget its care. rf^- w mm'^ 18 > Tff£ ART OF COOKING MADE EASY. BREAKFAST MUFFINS. One-third cup of butter, roant ; one- half cup of sugar, scant , on- egj. three-quarter, cup sweet milk, two tcaspoonfuls of StPOn 'S Baking Powder, one-half cup of Indian meal, one cup •* ^""- CORN GEMS. Two cup. corn meal, two cups flour, two c»P»X«* S'^^^'A^ eggs, three fceaping teaspoonfuls of Strong's Baking Powder, oSihalf cup butter, one-half cup sugar. Bake m gem vans. GERMAN COFFEE CAKE. Beta sponge as for bread, but mix with warm «il>\^in»te«d of waterf when light enough add more milk, flour enough to make dough stiff enough, but not quite as stiff as bread, a piece of butter the size of an egg, sugar to taste, salt and beat well witha wooden ■noon and let riie a second time, then put m shallow tins, and .K^Si "he top >.ith melted butter and plenty of sugar «id KmoD, when yon let it rise again a short time before jou bake. OYSTER FRITTERvS. One and^ne-half pints of sweet milk one and one-fourth pounds flour, four eggs (the yolks must be b«^t«" .^X^/^^ ^ *° ■hich add milk and flour, stir the who e tegether then beat wlutes a thick froth, and stir them gradually into the batter ; take a -inful of the mixture, drop an oyster la it, and fry in hot lard. FRITTERS. One cup milk, one cup flour, three eggs. ANOTHER Two ecgs. one cup milk, a little salt, and flour enough to make a stiff battJJ, drop into boiling lard. Eat hot with syrup or sweetened cream. EGG WAFFLES. One pint milk, one-half eup melted butter, and flour to make a soft Utter, four eggs beaten f eparately beat all thoroughly, and addtwoteaspponfuls of Strong's Baking Powder. BISCUITS. Into one quart of sifted flour put two teaspoonfuls of Strong's Baking Powder and a pinch of sale, mix weii to- gether whi£ dry. then rub in a piece of lard, a little larger than an Igg! miTwrth cold sweet milk, (water will do.) roll thm, and cut mth a tin cutter. Bake in a quick oven and serve hot. BROWN BREAD. Four cups of sour milk, four cups of commeal, two cups of^r^e meal, one-haif cup New Orleans molassefl, soda to sweetcu miin.. Bake in a deep dish two hours. GERMAN PUFFS. Two onps of sweet milk, two cups of flour, three eggs and a little ■alt. The father is the guest that best becomes a table. '>i^/ 19 THE ART OF COOKING MADE EASY. -Ji.=3?)' I, i(H=»»-«. Nestle'8 Food, Soluble Food, Lactated Food, Ridge's Food, nourishing Meal Royal Food, Prepared Groats, Papoma, Peptogenic Milk Powder, Imperial Granum, &c. •t-»«=Sd ■ ^MMIgM HiyMl«||^llll«W tMH»^_^ ii \ AL";7AYS IN STOCK ^T FAWCETT'8 DRUG STORE. 20 THE AHT ojf C^OKINO MADE EASY. STEAMED BROWN BREAD. On« onp of moIaBHes, two and a-half cupi of gour milk, me tea- ■poonful of ■oda, disaolved in a teaspoonful of warm water, two onpB of Graham flour, one cup of cornmeal, one teaspoonful of salt, •team three hours, and then aet a few minutes in the oven. BOSTON BROWN BREAD. One fnd one -half cups Graham flour, twooupa oornmeal, one mp molasaea, one pint sweet milk, a half teaapoonful soda. Steam three hours grot). CORN CAKES. Mra. A. W. O. One pint white meal, one pint flour, one eK»», one-half cup aogar, small piece butter, four teaapoonfula StPOng'S Bak- ing Powder. Mix with milk about as atiflfaa cup cake. GREEN CORN PATTIES. Twelve earti aweet corn grated, one teaspoonful aalt, one tea- ■poonful pepper^ one egg beaten in two tablespoonfnls flour. Mix, make in small cakes and fry in batter or sweet lard. PUFF CAKE. Mra. Birge. Two onps white sugar, one cup of sweet milk, one acant cup of ifcter, three cups of flour, two eggs, two teaapoonfula StPOnSf'S Baking Powder, stir together at once. . WAFFLES. Mrs. H. Galusha. Six egga, one pint - f milk, a quarter of a pound of butter, quarter of a pound of powdered augar, a pound and a-half of sifted flour, a teaspoonful of cinnamon. Warm the milk slightly, out the butter into it, beat the eggs well and add them. Stir in the sugar and spice, and giadually add the flour until it is a thick batter. MUFFINS. Mra. Leach, Two cupa aweet milk, three cupa flour, two tableapoonfuls white sugar, two t^blesp .onfuls melted butter, one egg, three tea- apoonfula Strong's Bakin ?owder. CORN . >' 4J, OAKE. One quart aweet iriU, in,- t* . .oonfuls St»*ong'S Bak- ing Powder, four eggs. jar. 44/. -wyionful saU, -uaal to make a stiS batter. Pour into bulior,jd j,,,a: half an inch thick. Bake u.i* 1 MUFFINS. Famam. Mra One pint milk, one pint flour, two egga, a little salt ^The proof of the pudding is in the eating. \ -tt*a«i-i' I Mfm-in^iej r.< fe;i^^' - ' iA^ THB ART OF OOOKINO MADE EASY. 21 GRAHAM BRE/.KF\ST CAKES. Mrii. //. OaiMha. ^" One teaoupfol cre»m, one o r'.lk, two eggB, two tibleipoonfuls ■noftr. onetoftoupfulwhe"* P a.trou > (Jraham flour to make » thick batter, four tea on' .)» bt-'ong's Baking Powder. Bake in patty pans or bal up crpf. No. 2/ ^^ One cup miV i-thlrd oup butter, two egg«. one-half cup ■ugar, one cup wl. *t flour, Graham flour to make a batter, three teaspoonfula StFOiig's Baking Powder. SNOW BALLS. One cup sugar, one-half cup butter, whites of five cgge, floor 40 make a batter. Bake in small tins or gem pans. FRITTERS. Two e«c8. two teaspoonfuls sour milk, one tcaspooiiful soda, four tab'espoonf -Is butter, flour to make a stiff batter. Fry m hot lard, and serve with sweet sauce ANOTBER, . ,. . ,x J, Three eggs to each pint rich sweet milk, a pinch of ."al*. *»<* flour to make a batter stiff enough to drop from the spoon into boil- ing lard, or use a teacupful newlyfallen snow instead of eggs, and fry immediately. ' SPANISH PUFFS. Put in a saucepan a teacupful of water, a tablespoonful powdered sugar, half a teaspoonful of salt, and two ounces butter. While it is boiling add sufficient flour for it, Itave th^^ saucepan, stir in one by one the yolks of four eggs- Drop a tea- spoonful at a time into boiling lard. Fry them a light brown, and eat with maple syrup. CORN STARCH PUFFS. Four eggs beaten separately, one oup of sugar, one cup com starch, one half cup of butter, one teaspoonful of StPOngS r^sence of Lemon in the butter and sugar, two teaapoontuls ^ r ,rong'S Bl king POW 'er mixeu in the com starch. OATMEAL SCONES, rake one pint of sour or butter milk. One teaspoon soda, and a little salt. Thicken with oatmeal ; mix about as stiff as for biscuits, but do not roll it. Bake on a griddle for three quarters af an hour, taming them ocoassionally. SOUPS. TOMATO SOUP. Boil chicken or beef four hours, then -train, add to the soup one can of tomatoes and boil one hour. This will make four quarts of soup. ANOTHER. : ■n, jars. Eigh'-. good sized tomatoes one quart boiling water ; ?tew the tomatoes m for the table, pour the water on, let it boil fifteen mSr Just before serving nut in one teaspoonful of -oda (half S a time) and one quart of mifk ; batter, salt and pepper to taste. We live to die and die to live. ^' s^ietMmmcr. snamM^ht-ftmrnmsKt^" « , \l 22 TBX ART OF COOKING MADE EAST. SPLIT PEA SOUP. Smk tiie peas orer night ; e*rly next morning put them on to boH ; take one onion, one turnip, and one carrot, slice and fiy brown ; add them and let all boil together until dinner time, when strain, andj to the liquor add pieces of bread out into small pieces and fried brown an4 small pieces of lemon. GAME SOUP. * Tike two old birds, two slices of ham, three pounds of beef, a piece of celrty, and two large onions ; put them into five quarts of boiling water and boil gently for two hours ; then strain and put baok into the pot with some stewed celery and fried bread ; season well, skim, and serrs hot. • SAGO SOUP. Take two quarts of soup stock, thicken with sago to the consistency of pea soap^ and season with catsup. ' TURTLE BEAN SOUP. Miaa M. O, Eddy. One pint turtle soup beans, soaked over night in cold soft water • one gallon of water, two pounds fresh beef ; boil a long time and' strain before sernng ; season to taste ; put in the tureen a glass of Lwme and lemon cut in slices and two hard boiled eggs cut in slices. BROWN STOCK. Two shins of beef, one of veal, one dozen cloves, one dozen appercorns, two t«blespoonsful of salt, and eight quarts of water : oil ai^ht hours ; strain into a jar, ard when cold take oflF the fat. W^6 1 lemon or wine is to be added to soup, it should be put mto the tureen And the hot soup be poured on. SOUP STOCK. Mra. Starkweather. Take six pounds of lean coarse beef, which may be obtained of any marketman for ten or twelve cents per pound ; cut it in pieces as large as s.hens egg; put on it eight quarts of cold water: let it stand all night m an earthem vessel ; in the morning put it over the fire ; let it simmer very slowly until it boils, then skim it and let it boil half an hour longer ; strain it oflf from the meat (which is now worthless), salt it, and set in a cool place. This may be kept perfect- ly sweet for two weeks or more. When ready for use, add a pint of water to every quart o^ the stock. From thij. several kinds of sou* nay be made. ' TOMATO SOUP. Mrg. Starkweather. Take one quart oi" soup stock, reduce it by adding one quart of water, and in this put one quart of canned tomatoes; boil half in hour ; strain and mash the tomatoes through a coarse seive ; put" this two or three pieces of celery, one onion, and a pinch of clove • Hoil together an hour. A large tablespoonful of tunino. " *".°'°^«' ' ^ MdAu , .is- the yoik of a hard boUed agg, rubbeS fine." Good servants should have good wages. m«vv xiiar ■""^^ .iiiiiiiwaiiiautoii«riiii[i * iii i' i ijrt i . Km 'Vi.'Si** •53 TffE ART OF COOKING MADE EASY. COMPOUND" O ARBOLIC o ^OINTMENT ■ FOR" Cuts, Burns, Bruises,^ Scalds, Boils, Old Sores, Salt Rheum, &c. 15 AND 25 GENTS PER BOX. PREPARED ONLY BY A. E. FAWCBTT, J-V»^_CX;V_/_L.>i J_">^_>. ^•»si■J«*,^ia»«<*r^»M^**«BH^a»«fe■^J-1^«»lBv.!»CT*^ - .■.•i*B"": ?M' .,>»!** M0'' 24^ rss ART OF ooptim madb east, WHITE ST0CK FOB SOUP. Two knuckles of real, tiro onions, two tablespoonsftil of ult, and •Ight quarts of water ; boil six hours ; strain into a stona jar and ke«p in a cool place ; when cool take off the fat. OYSTER S0UP. Take one quart of water, one teacupful of butter, one pint of milk, two teaspoonsful salt, four crackers rolled fine and one tea- spoonful of pepper. Bring to full boiling heat as soon as possible, tLen add one quart of oysters ; let the whole come to boilmg heat quickly and remove from the fire. FISH. TO FRY TROUT OR OTHER SMALL FISH. Clean the fish and let them lie a few minutes wrapped singlyjn a clean towel ; season with pepper and salt, roll in com meal, and fir m •ne-third butter and two-thirds lard ; drain on a sieve and serve hot. BROILED WHITE FISH. Wash the fish well in salt and water ; spread it out on a wire kbroiler ; sprinkle with salt ; set in a dripper in the oven ; bake twenty Ibiinutes, then brown over hot coals ; pour molted butter over and cerva. A medium-sized fish preferred. POTTED SHAD. Out into pieces, wash, and dry ; mix two teaspoonsful ground allspice, one of black pepper, one-half tablespoonfal salt and spnnkle on each piece ; put into a jar with good cider vinegar enough to cover ; cover very closely and bake in a moderate oven twelve hours. PICKLED SALMON. Soak salt salmon twenty-four houris, changing the water fre- quently ; afterwards pour boiling water around it, and let it stand iSfteen minutes ; drain, and then pour on boiling vmegar with cloves and mace added. ' _ TO FRY SHAD. Clean, wash, wipe dry, sprinkle with salt and pepper, dip in flour and fry in hot lard. _^ „„ TO FRY SMELTS, Wash, cut off the fins, an^ dry with a cloth ; melt a spoonful of butter and into it stii the beaten yolks of two eggs ; salt and flour the ■melts a little, dip into the egg and butter, roll in grated bread crumbs, and plunge into boiling fat ; fry until of a bright yeUow- brown ; serve upon a napkin, garnished with fried parsley. SPICED SHAD. Split and rub with salt and let it stand three or four hours ; put into a pot with boiling water to cover, adding a teaspoonful of salt to every quart of water ; boil jwenty miuuiw, llieu Jiaiu j stmuKie witn %wo tablespoonsful allspice, one teaspoonful cayenne pepper ; oover with cold vin«||^. It is foolish to quarrel with one's bread and butter *'''^i»''ii>.lllliii nil jJWi »lllH' II [ li .1 1 ^ 1 ^ 1 . 1 JS- 1 ' Ut rl/i ' 1 1/i 'V, ^•f^-^ THE ART OKOOOKINO MkDE MAaj. \25 SALT SALMON. ^ Soak well in cold water ; when fresh enough put in a kettle wMi cold water enough to cover and set over a slow fire ; boil gently nM more than two minutes and then remove and drain ; liy a litt|i parsley in butter and turn ov* the fish, adding lemon juice aa pre- ferred, ^ ' „_ , SALT MACKEREL BROILED. Soak in warm water for an hour or two and then wipe dry ; braah the fish over with dripping or melted butter ; greiMW the bars of tka gridiron and lay on the fish, setting it over a sharp fire ; broil hoi^ ■ides, and serve spread with butter and chopped parsley. m^' TURBOT A LA CEEME. ^ Boil a nice fresh Ssh, pick out the bones and season with pepper and salt ; mix one-q t-'-ter pound of flour with onfr quart of milMj put in four small cnionr, ^mall bunch of parsley and a sprig or two of thyme, salt, and one half teaspoonful white pepper. Put over the fire and stir urtil ii; forms a paste ; take oflf and add one-half poond butter and yolks of two eggs. Mix thoroughly and pass through a iieve ; pour some of the sauce into a baking dish ai^ »dd a layer of fish and sauce alternately until it is all used. Have sauce on th* top| to which add bread crumbs and grated cheese. Bai» half an, hour. FISH CHOWDER. Take any large fish and cut it in thin sUcei^ ^pliwrilioes of h\ ■ bacon in the pot, and then a layer of fish, onidM^ fflnwkw Jwt, re4f and black pepper, salt and butter ; then more layers nlttfi alE^^Sttl ' shall have been used. Cover the whole with water aotl, oeok a»nl well done. BAKED MACARONL ^ ; Cook the macaroni tender in broth, and take tWMlts weight ia minced chickens or meat, adding two well beaten eggs, three ounces of butter, cayenne pepper and salt to taste'. Mix the ingredifnta well, put them in a deep dish and bake until a light brown crust shall be formed upon the top. BROILifeD SARDINES. Take large sardines, wipe, roll in flour and broil. Serre oitlout, with slices of lemon for garnish and relish. BROILED SALT MACKEREL, Frfahen over night in^ld water with the skin side up. Broil quickly, placing the skin side next the gridiron and turning i| When done slip olf on a hot platter. ^ BAKED FISH. Open the fish, wash, wipe perfectly dry, and rub over with sail lay in a dripping-pan with a little butter and water, and bake thut minutes in a hot oven. „„^, BROILED SALMON. Take slicea of salmon, and half an hour befoi« cooking sprinkle over them a little oayennepeppefj^ salt, lemo^n juke, a^ndsalad oil ^; erease the gridirou witu • jiieco oi para.; .,iap t:ir :i=ii m vrtvvtr. .-i paper to prevent burning ; serve with any sauce suiUble for fiah. Chickens should not be counted before they are hatched ■t--v^ m ,,«-^jsH*iie» 4^i^^t>*A^ 26 THE ART OF COOKING MADE EAST. ANOTHER. , . ^ A piece of six pounds should be rubbed with salt, tied oarefu y in a cloth, and boif .lowly for three-quarters of an hour. " »ho« ^ be eaten with egg or caper sauce. If any remains after dinner, it Ly be placed in a deep^dish. a little salt sprinkled over, and a tea- cup of boiling vinegar poured upon ifc. Cover it closely, and it will make a nice breakfast dish. TO BROIL SALMON. The steaks from the centre of the fish are the best ; sprinkle ^th salt and pepper, spread on a little butter, and broil over a dear but slow fire. Clear Bu« CODFISH STEWED. . Soak the fish in cold water for several hours ; pick line, and put into a saucepan with cold water ; boil a few minutes ; PO«r off the water : add fresh and boil again, and then drain ; next add sweet milk and butter, and thicken with flour or corn starch ; stir well, and when taken from the fire add the yolks of two or three eees well beaten ; stir, pour into a hot dish, and serve, egg" w« CODFISH ON TOAST. Take a bowl of shredded codfish, put this in cold water in a skillet: let it come to 'a boil, then turn into a colander to drain ; turn into the skillet again with a little cold milk; season with butter and pepper, stir smooth a tablespoonful of ilour with a Uttle cold milk ; add, and let it boil for a moment, then turn this on to buttered toast on a plat^er.^^^g^j ^^^LS. Pick fine one quart bowl of codfish, let it simmer on the back of the stove a little while, then boil six good- sized potatoef, mash fane, and mix while hot with the fish thoroughly j season with pepper, salt and butter ; a id three eggs, well beaten, and drop in hot lard ; serve in a napkin; lay the napkin on a platter, and the balls on the napkin to absorb the grease. ^ BAKED CODFISH. . Soak the fish over night ; clean thoroughly, then put it Into a stone crocks and cover with water ; simmer until tender, then nick over, and mash fine. Take two-thirds mashed potato;.8, sea- soned, and one-third fish, mix well together and bake until brown ; then make a sauce of drawn butter, into which cut up two hard- boiled eggs. ^^^^^ SAUCE DE LOUVRE.-a O. Put two spoonfuls of meal, a small glass of water.a little pepper and salt in a saucepan ; mix it well and stir with a spoon until it Jorms a cream. Then mix the yolks of two eggs with the above. {Take one pound of butter and cut up in very small pieces, and stir \t until well mixed. The fire must be low, for if the fire be too hot Of too low the butter will coagulate at once. Pass through a filter- i^ff cloth tind flavor with lemon juice. DUTCH SAUCE FOR FISH. If you wish to rewarm any remains of fish for breakfast, serve it with this sauce. Dissolve two ozs. butter in a saucepan, with one teaspoonful of flour and one table8|)Oonful of milk ; stir untii it cooIb, llieii un^^ a few drops of icmon juice Of vinegar and pepper. Mash any remains of cold potatoes with milk and butter ; warm it and serve all round the. fish. Woman's work is never done. u Vl'Sf- j1M-|>1i»M1_lii' S5M THE ART OF GOOKINO MADE EASY VEGETABLE^ , •^^LIVER PILLS THE BEST PILL IN THE MARKET FOR :' Headache, Dizziness, Torpid Liver, Indigesl;ioi Constipation, Biliousness, Dyspepsia, &e. ERY EFFECTUAL AND EASY TO TAKE. IDOSE5, 1 TO 3. A. K. KAW^CBTT, , 67 KING STREET WEST, f TOIiOlSTTO, - 03SrT^I?.X0, ^ - ii^.tsn''A^imMMm^ . i ■ ■ 12^ /' THB ART OFOOOKINO MADa BAST, X A OYSTERS, ETC. FRIED OYSTERS. Mrs. M. W. Hudson, . ^at one egg to a quart of oysters ; dip in the egg, then roll la eracker ; fry in a kettle of boiling lard. Season before frying. CREAM OYSTERS, i Fifty shell oysters, one quart sweet cream ; batter, pepper and •alt to suit taste ; put the cream and oysters in separate kettles to heat, the oysters in their own liquid, and let them come to a boU • when sufficiently cooked, skim ; then take them out of the liquid and put in some dish to keep warm ; put the cream and liquid together : season to taste, and thicken with powdeied cracker : when sufficientlv thwjc stir in the oysters. SCOLLOPED OYSTERS. Put a layer of rolled crackers in bottom of pudding dish, layer of oysters, drained ; season with butter, pepper and salt ; so on till tha dish IS full, then pour over coffeecup of milk. Bake three-quarters of Ml hour. SCALLOPED OYSTERS. Mrs. M n. Grate one loaf of bread one day old, butter your dish : one layer cot little salt. OYSTER PIE. One quart of oysters, drained ; pepper, salt and butter to taste ; one quart flour, two tablespoonsful lard, one tablespoonsful salt ; mix with water for pie crust ; line the pie plate with the arust : fill with the oysters, seasoned ; put over a crust and bake. HOW TO FRY OYSTERS A RICH BROWN. ' If required for tea prepare your oysters in the morning. Select large oysters, dry them between two cioths ; then dip in egg and cracker dust the same as vint of bread-crumbs, fire •gp, •ne table- apoonful of flour, one onion oliopped fine, chopped parsley, seaaonwltt X)epper and salt. Have butter melted in a spider, when th»ometot li brown, turn it over. Double when served. OMELET WITH HAM. Make a plain omelet, and just before turning one half over other, sprinkle over it some finely-chopped ham. Oarnuh with sm slices of ham. Jelly or marmalade may be added in tlu TO POACH EGGS. Have the water well salted, and not let it boU hard. Break the eggs separately into a saucer, and slip gently into the water ; when nicely done, remove with a skimmer, trim neatly and lay each em upon a small, thin square of buttered toast, then sprinkle with salt and pepper. Some perMUS prefer them poached, rather than ftiad, with ham, in which case, substitute the ham for toart. * STUFFED E6G8. Boil the eggs hard, remove the sheila, and then cut in two, either way, as preferred. Remove the yolks, and mix with them pepper, salt, and a little dry mustard -some like cold chicken, ham, ortong^io, chopped very fine— and then stuff the cavities, smooth them, and put the halves together again. For picnics, they can simply be wrapped in tUsue paper to keep them together. If for home use, they chn bo egged and bread^srembed, and l)rowned in boiling lard ; dram, and garnish with parsley. gQ^ ^OAST. Beat four eggs, yolks and whites together, thoroughly ; put two tablespoonsful oTbutter into a saucepan, and melt slowly ; then pom in theegcs. and heat without boiiing over a siOw are, suinug cc-=- stantly VtAiS. a Uttle salt, and whenliot, spread on shces of nicdy- browned toast, and mfto at oac*. May good digestion wait on appetite. ^p«*iiii*ii -'ximm-'"^-'- .■■f ■...*toi4w^'* .^.A.-'-*"-^ t ■ 30 THE ART OF COOKING MADE EASY. A NICE CHEESE RELISH. Four ounces of flour, four ounces of cheese, and three ounces of butter, salt, pepper, and a dash of oayeu'iT^ pepper ; knead it all together, roll thin, cut in strips like ladies' fingers, and bake a delicate brown. SCRAMBLED EGGS WITH HAM. Put into a pan, butter, a little popper and salt and a little milk ; when hot drop in the eggs, and with a knife cut the eggs and scrape them from thebottom : add some cold ham chopped fine, and when done serve in a hot dish. 8 i V VEGETABLES. EGO PLANT. Pnt into water and boil until soft, then cut in two and scoop out •U the inside ; season ; take a tablespoonful at a time, dip in egg and bread ommbs, and fry in hot lard. STUFFED CABBAGE. Cat the heart out of a large cabbage ; take cold chicken or any odd meat, and chop very fine, and season highly, and mix with the plk of an egg ; fill the cabbage with this stuffing, and then tie it aly in a clou, and boil an hour and a half or two hours. TO BOIL ASPARAGUS. Scrape the stems lightly to within two inches of the points ; ™«rt? tbem into cold water for a few minutes ; tie m bunches of equal Sm out the ends that they may be all of the same length, then throw 5S Wling water a little salteJ, and boil fast for twenty or twenty- Sro minutWL or untU quite tender ; have prepared a round of bread S^ly toi^d, which dip quickly into the boiling asparagus water, Sm dish the asparagus upon it, with the points meeting m the centre ; tead rich melted butter to the table with it BAKED BEETS. Wash and put into a pan ; set into a moderate oven, and bake •lowly ; when soft remove the skin, and dress to Uste. BEANS. We must not forget beans which abound so much in nourish- ment but they must be thoroughly cooked; for bean soup they ahoul'd be boiled about five hours, seasoned then withcreair or butter and with salt, they ought to be relished by everybody. However 1 Siy have seMoned this soup, my children always wish to add milk BTion their plates. Baked beans must be either boiled until ye^ soft /Wore baking, or must be baked a long time-from three to six hours, if not previously very tender-with a good deal of liquor in the jar or nan Those whs- use pork at all, usually put a piece of fat pork u Kr .. . .1 -...,.«»4 ft... KaVincr V>nt BHTnA of iis verv much ore- to a seasoHing of cream or butter. Split pea-soup or common unsplit AritA neas boiled five to six hours without meat, is very nutntioui and mSch liked by many; I season it with salt and xream or m.lk, if I hum it— tlM »Me the bettw— otherwise with butter. He who depends on another dines ill and sups worse. "~*^ THE ART OF COOKING MADE EASY. 31 67 KING STREET WEST. PEPFUjVIEpy A very choice and varied selection of the best Brands of Perfumes kept constantly on hand, among which are LUBIN'S, ATKINSON'S, RICKSECKER^S, COLGATE'S, RAYMOND'S, LUNDBORG'S, Includinp; the following partial list of Odors : "White Rose, Damask Rose, Jockey Club, Violet, Wood Violet, Stephanotis, Martha "Washington, Mary Stuart, Crab Apple Blossom, Ylang Ylang, Caprice, Floral Chimes, Lotus of the Nile. Opoponax, Ocean Spray, Golden Gate, White Lilac, , &e., &e. ALSO, FULL LINE OF Sachet Powders, Sponges, Chamois, Combs, Tooth Brushes, Nail Brushes, Cloth Brushes and Hair Brushes, -j^T- FAWCETT'S DRUG STORE, TOiioisrrro. / \ ( 32 THE ART OF OOOKIKO MALE EAST, BAKED BEANS, floak a pint and a half of dried beans •▼« "IgM ; »«,*^«"«»"^ pour ofif the water, cover with fresh water, and boU nntol they cr»ok JJen, or are very tender ; then put them with the ^-^^V^^^^^^^J*'''} were boiled into a deen earthen dish, adding a !*"/« "\"^„'^^ agreeable, a tablespoouful of molassea ; put on top of the ^uh one- hllf pound of fat and lean pork or corned beef.Mrhich should be gwhed .r scLd across the rind ; £ake four hours, and lo°««'/^°°°;*"!,fj it will be better for it, only bake slowly ; keep nearly coyer^d wit* water till two-thirds done, then allow it to dry away. SUCCOTASH. 1. Use double the quantity of corn that you do beans. Cook tht beans for three or four hours. Put in the corn one hour before dmner Have just water enough to cook them in. Care must be taken not to let it stick. Season with salt, pepper and lump of bu«er. 2. Boil Lima beans and sweet corn in separate pots ; J*^*" «»^*; cut the corn from the cob, allowing twice as much corn as beans , put them together and let them boil. Just before serving add a littl. butter, pepper and salt. FRIED OYSTER PLANT. ParboU oyster plant ; scrape off the outside ; cut in sUoe. ; dip beaten egg, roll in bread crumbs, and fir «» no* l*™- SALSIFY, OR VEGETABLE OYSTER, Wash and scrape them thoroughly, and as yf ,^?!^ t'^"^ *J*" into a bowl of cold water. Cut into pieces about half an >^ohlong, hon three-fourths of an hour, when tender pour off all the water, Lloi'^;iCe;%r:nd%^ to almost cover them ; if no cream, use milk, with ""«" J',^"^ / *J5 thicken like gravy with a little flour. They are nice served on toast. DAINTY SIDE DISH. Mrs. Birae. Grate six parsnips, add one egg, ono-half te'^^"? «J.f^"/ Af^t salt. Dip up ^th a spoon and fry in a generous quantity of hot fat. NEW ENGLAND BAKED BEANS. Soak your beans over night ; one pound of Pork »°d one quart of beans • put in a crock (not an earthen dish), cover close with water. baSve?y slowly eight or ten hours ; keep them covered with wato?funti7 within an lour or two of taking them from the oven Nothing can be better, ^^^^^ ^^^^^ Shell wash and put into boiling water with a little salt ; when boiled tenderrdraS aSd season themfand either dress with cream <.! large lump of butter, and let simmer for a few moments. CABBAGE A-LA-CAULIFLOWEK. Cut the cabbage fine as for slaw ; put it into a.stewpan cover with water and keep closely covered ; when tender drain off the water , put n a small piece of butter with a little salt, one-half a cup of cream, or one cTp of milk. Leave on the stove a fewminutes befor. serymg. Dinners c^pnot be long where dainties are wanting. TH£ ART OF COOKING MADE BAST. %.. one- ;f CREAM CABBAGE. Itett together the yolks of two eggs, one-half oup of sugar, ona* half cup of vinegar ; buLter size of an egg, salt, and a little cayenfii* pepper. Put the mixt'ue into a saucepan and stir until it boils : then ctir in one enp of oream. Let i.*^^ boil. Four over the cabbage while hot STEWED CELERY. Clean the heads thoroughly ; take off the coarse, green, outer leaves ; out in small pieces, and stew in a little broth ; when tender, add 8on:> rich cream, a little flour and butter, enough to thicken th« cream ; neaaon with pepper, aalt, and a little nutmeg if that ia agreeablu, GREEN CORN ON THE COB. Take off the outside leaves and the silk, letting the innermost leaves remain on until after the corn ia boiled, which renders the com much sweeter ; boil for half an hour in plenty of water, drain, and after removing the leaves, serve. AN EXCELLENT DISH. Place alternate layers of tomatoes, sliced onions, and bread and batter in a pudding dish and bake. PARSNIP FRITTERS. Boil in salted water until very tender ; then mash, seasoning^ with a little butter, pcppei and salt, add a little lour and one or t? eggs, well beaten , make into small balls or cakes and fry in hot lard 7.0MAT0 TOAST. Rnb tomatoes through the colander, and cook to taste ; toast three slices of bread, butter, and lay upon a hot dish ; just before serving add a cap of cream or milk to the tomatoes and pour over th« toast. . PARSNIP FRITTERS. Four parsnips, boiled and mash fine ; add three well -beaten eggs, two tablespoonsftil of sifted flour, butter the size of an egg, one tea- cupful of milk, and salt to taste. Upon a hot buttered friddle drop the mixture, and bake after the style of flannel-cakes. Serve quit* PARSNIP STEW. Three slicea of salt pork, boil one hour and a-half ; scrape five large parsnips, cut in quarters lengthwise, add to the pork, and let boil one-half hour, then add a few potatoes, and let all Doil together until the potatoes are soft ; the fluid in the kettle should be about a capful when ready to take off. GREEN PEAS. Put the pods into a pot, cover and boil thoroughly, ttien strain and put the peas into the same water and boil tender. Season with butter, pepper, a little salt, and the least bit of sugar. CAULIFLOWER. Trim off all the outside leaves, and put into boiling water well salted ; boil until tender, and then serve with a white sauce or with oream. Where ijood cheer is lacking, our friends will be packing. m^^^m^^trnmn^i .^l^--^^^^- ^ THE ART OF OOORINO MADE WAST, ^ liOlLED HOMINY. Soak one cup of fine hominy in three cum of water and ull I* torte: in the morning turn it into a ouart paif ; then put the pail into rattle of boiling water, cover tightly and steam one hour ; then add one Ucnpful of tweet milk, au.ll)oil fifteen minutes. TO FRY PARSLEY. Thi*. when done as it should be, i« one of the nicest at well at aheaoest of gamishings. The parsley should be washed and dried in f cToS • the", if one t. the happy possessor of a wire basket put in fhe Wsley and hold from two to tfiree minutes m boiling drippings ; UkeCm the basket and dry untU crisp before the kitchen fire. It may be fried without a basket, but requires more care in so doing. I'OTATO PUFF. Beat a pint of mashed potatoes and butter the size of an egg, .uf^ nnHl verv lieht : add half a cup of cream and two eggs beaten «j!L«U ; beTwifan^ pUe imgularfy in a dUh, and bake quickly. BAKED POTATOES. Slice some potatoes and lay in cold water for a time before using *i.-ni.tmtinto a baking dish with seasoning and half a pint of milk ; J'slJwly; when .101^ lay a T.ioce of butter on top and allow to ^'•'''^"- SAKAiOGA POTATOES. " i'eel and slice.on a slaw-cutter into cold water wash thoroughly, A A^L . snread between the folds of a clean cloth, rub and pat until f^ ^Vi'a?^ at a time in boiling lard ; salt as you take them out aSatoea potatoes are often eaten cold. They can be prepared three Sr foS^hours before needed, and if kept in a warm place tliey will b« Siip «id nice. They are used for garnishing game and steakrf. SCALLOPED POTATOES. Mr», Morgan. TJ-.51 .«.mii maalT Bototoes and mash them smooth ; season, and Boil some mealy powroes ^^^^j ^^^^^^ ^^^ *^^ '^Z t?e n^tatoi wUh the blade of a knife, and then score them 'sSS^ • lafsoSie tWn sTice. of butter uponthem and bake them until S?aie well browned. Serve hot m tfee shells. BAKED POTATOES. Pare eight or ten potatoes, or as many aa needed ; bake in a auick oven half an hour. ^'^ POTATO SALAD. wnil Tiotetoes in their jackets, and while hot peel and slice fine, ^H^SiS^ran onion, cUpedfine ; then add v^egar enough to mo1iff?ell?twrtable8poon8ruTof melted butter. Can be prepared in tae moriuag, :1_ .^A fnr tea.. POTATO ROLLS Take five or six potatoes wash them ; add salt, pepper and a UUirmak. BraUhi:;; e^^ Hgbt and mix with them! MaV ito lita» roUi^ and covar i^th flour. Fry m hot lard. Example teaches more than precept. oo^ id mU to > pail into then add M well aa d dried in et, put ia Irinpinga ; a ore. II doing. of an egg, iggs beatea 10 quickly. sfore using at of milk ; id allow to horoughljr, id pat until ) them out. pared threo Ley will b« sak^. eaaou, and imooth the score them them until bake in a d slice fine, enough to ae prepared Alt, pepper [em. MaV L V T/TE ART OF COORINO MADE EAST. ^FAWCETT'S^ $s B§@!;Iiiil|iiiiiiTiii /4/7 elegant combination in Luhich are united^ the nutriment of Beef, the tonic powers ' of Iron and Quinine, and the stimulating, properties of Wine. ; In case of sudden exhaustion, arising either from acute or chronic diseases, its use willbe followed by prompt results. As a Tonic in the treatment of impaired Nutrition, Impoverishment of the Blood, and in all the various forms of General Debility, it is of great value. SOLD IN BOTTLES AT 50c. AND $1.00. M, PREPARED ONLY BY rAVA/z^CTT I M V f V V> b. i r^u. ;f catsup, and it is roasting. i; eorer witk then take out pful ; put in a llspice, and a iled egg; lay table garnish yolks of eggi ry thin slices mt into neat »op the liver a little but- lip the other m w«U with ise. I THE Allf^^QOKmO BiADB EAST. ml^m^ liVer. 39 Cl liver tat. .M.U pi.c« "»5 jj,* ^' J^^' .ttftSS DEVILED BEEF. of butter on each piece. JELLIED CHICKEN OK VEAL Se moulk OTer the meat. Set m a cool place over night. PICKLED CHICKEN. BoU untU the meat falls from the bones Pick the mjat and |^ut were cooked. Season to taste. CHICKEN PIE. atew chicken till tender, season with one-quarter pound of butter, the size of an egg ; when \co^«« *« * fj*^ f uftTe top cnit and and about twenty minutes before the pie is aone uis u«» •"f put them in. BOILED MUTTON. Select a leg of -tton wash iW ™b Ba^^^^^^^^ I-J 5,^^ Sit Sn^d^:JSSrK:±e?Xe^^^^^^^^^ gutter. BROILED HAM. r,it the ham in slices one-half inch thick, place on a hot grij«>^ Sice on .hot plktter, spread with butter and serve. FRIED SWEETBREADS. Let them lie for half an hour in warm water ; then throw into hot ^te rhirden ; draw off the outer ca^i^g »° J J^P^^^! \^. pipes. ParboU five minutes, wipe dry. slice and fry in a very mut Uter to a crisp brown. ^^^^ ^^^^ Cut cold roast veal in slices and put in a kettle w->.h water eno^ - ^T. add ; "w sliced potatoes, season and thicken with flour rtfr ^ in a'littla cold watsr. It is pride, and not nature, that craves much. mt^mmn'^ fieih^' THE ART Of COOKING MADE EASY. . ROAST SPARE RIB. with .tif* .l^'^'M^" "^ ^^^'^ P*'* 0^ *'^« tenderloin left in : season Id^dThSrSu^hlj :*K?r*^ °^*^" '^' '°^«* -«^ nice? b?own" CAPER SAUCE. ™„, -r® **^|?8P00°» of butter, one tablespoon of flour : mix well • Kr.f^i'°"'°«^T***'' *"^ »' thickens; add one hard boUed em chopped fine, and two tablespoons of capers ** ,,. , ^. MINT SAUCE. , MIX one tablespoon of white sugar to half a teaoun of cood DRAWN BUTTER OR EGG SAUCE. i.2 H,!-''^? "*^'''.*T?:*?,^**'P°*>°« flo"''; '"bbed thoroughly to- ..'. .he. ^*»'>»*0P>c°^b0.Hn^lO.atej^^ parsley if Ued. -^ J J7** ^^f.*^* chickens, jointed and boiled in two quarts of water • add a few slues of salt pork ; season. When nearlj cooked kM L P^t^"^: "^ ^T ^""f ^°"'' '»" teaspoons^Lng^ B^hiJ th«Y««^ .' °°? ?;*^*»P?''^° "alt J ««r ina stiff batter with water; dropiSf the ketUe whUe ^oilirg ; cover close and cook twenty.fiv4 mKs n .t. .. ^SMOTHERED CHICKEN. ,L.x. "P*" *^® ohicken as for boiling ; put into driooinff-nan win, a Uttle yrater ; season ^ith butter, peipe^and sSt • coC*whh' JntLt pm and cook uat;i done ; take oKer and brown the^ Make a g-»vy in anppmg pan, of milk and browned flour; pour ovm chicken ^ , ^ CHICKEN SALAD. lake the meat of one chicken or turkey, cold. bo'Ied or roaat«r1 . two bunches celery, two hard boiled eggs, one raw ^g well beaten ono teaspoonful salt, one teaspoonful pepper, one teS^Sul m^e Tna^i'jT *T?"°°'"'" "'«''«"* '^""«'' U teasl^oSs whfte 2^1'^ yi teacupful vinegar ; mince the meat well, r^oving every »orap of bone gristle or skin; chop the celery, mix them andfetin J rJl„«n'^5'^'y°J!,P'^1P''^«*^«'^"«"°8- Kub the yolks of the eggt to a fine powder, add salt, pepper and sujar, then the butter. SndfS hard ana putting in but a few drops at a time ; the musterd comef th^\^^.]^^f '^°^ ^*^"« y°" ^^'•P *!»« "w egg to a f^SirSat tWs into the dressing and pour in the vinegar spoonful by spwnful m&I^V^^^f °«.r"t?V°"'l°"j "prinkleVirioKrthe K?i?r jrl*"^/ ***" i* "? ^ S'^^y ^"'^ a "'^«r fork, pour the dris tag over It, tossing and mixing until the bottom of the mMs ifa- wJ J. «7**'^ as the top, turn into the salad bow), garniTwith thJ whites of eggs cut into rings and sprigs of bleached celery to^ CABBAGE SALAD. ^ ^ i„ ^ «^1 ' 1 ^li ^^^ °^ cabbage sliced very fine, and put on ice in a cool pUce until ready for use. Sprinkle skit on SLfge t*rH *itt„«*S"P T*" -v '''°* vinegar, to which add ode teaspoon mus- SSiatSrL^r'^«::i'l« J^*«I' -^^^ ^ one teaspCnfuTo'f Ao hour io the morning is worth two in the evening. THE ART OF COOKING MADE EAST. 41 i m ; aeaaon ory ; put in iely brown- mix well ; boiled egg up of good kit. Serve roughly to- ' if wished. of water ; led, add a s Baking ; drop into 9 minutes. ^n, with a bh another Make a r chicken. r roasted; 11 beaten, iful made Ills white ing every >d set in a ■ the eggB .grinding trd comes oth, beat spoonful, i over the he dress- lase is as with the ^ tops. ut on ice je, oon mus- )onful of u ~uu F»UieiI^IJB>R. A Tonic that at once invigorates the Di- gestive Organs, Improves the Appetite, and for b all Impurities of the Blood it is unsurpassed. ')l: LARGE BOTTLES, 50 CENTS. i PREPARED ONLY BY ■A. E. FAWOETT, Chemist, C7 KINGST. WEST, TORONTO. t i ■■■■ t ps ' Tonic IPLAINT he Di- ind for ssed. aist, * * THE ART OF'dOOKI^G MADE EAST. 43 CABBAGE 8ALAD. Take one pint finely chopped cabbage ; turn over it a dreesing made of three tablespoonfuls of lemon juice, two tablespoonfuls of Eucar half cup of cream whipped ; mix well together and turn over the cabbage. DRESSING FOR CABBAGE. Mrs. Hudson. Beat one egg ; a small piece of butter ; let it melt, then stir in vinecar • boil until it thickens, and pour over the cabbage after Beaconing. CHICKEN SALAD. 1 , To two large boiled fowls (cold) take two large heads of celery or four small ones ; having removed all the skin and the fat, out the meat from the bones into very small pieces ; it is best not to mix the dressing with the salad un*.il just before it is to be eaten. Pat mtoa porcelain kettle the gravy from the chicken, one half pint of vinegar, one-half pint of sweet oil or melted butter, one large tablespoonful of Rood mustard, one small teaspoonful of cayenne pepper, one tea- spoonful of salt, the yolks of eight eggs beaten and stirred in just be- fore taken off, one teacup of cream stirred into the dressing when cold ; mix together with a silver fork, and garnish with celery tops. 2. Three chickens boiled until tender ; when cold chop, but not too fine, add twice the quantity of celery cut fine, and three hard boiled eggs sliced ; make a dressing with two cups of vinegar, half cup of butter (or two tablespoonfuls of oil), two eggs beaten with a Icrge tablespoonful of mustard, saltspoonful of salt, two tablespoonflilB of . sugar, and tablespoonful of pepper, or a little cayenne pepper, put the vinegar into a tin pail and set m a kettle of boiling water ; beat the ■ , other ingredients together thoroughly, and stir slowly into the viH* , - egar until it thickens. Pour over the salad just before serving, LOBSTER SALAD. : The above receipt makes excellent lobster salad by adding loV iter out into small pieces, and mixed lightly with a fork. CABBAGE SALAD. CJut the cabbage very fine, and put into the dish in layers, with salt and peppr between ; then take two teaspoonfuls of butter, two of su^r, two of flour, two of mustard, one cup of vinegar, and one egg. Stii all together, and let it come to a boil on the stove. Pour it hot over, and mix well with the cabbage ; cover up. FISH SALA"). Cut cold salmon, or fish of auy kind, into slices, and place them a dish with hard-boiled eggs and lettuce, crisped and broken into small pieces, and pour over it a salad dressing made either with or without . mustard. MAYONAISE DRESSK^G. £i Yolks of three eggs, beaten ; oil added gradually until as «»" ' , cake batter; saltspoon of salt, lastly the white of one egg.beaten Bttaj This is verynice for lobster or chicken salad.or asadrossing forcelerjp*! SALMpN SALAD. 4 One can fresh salmon, four bunches celery ; chop as for ohiokeB| salad : mix with the sulmoii. DRESSING. ^ , One teaspoon of mustard, two tablespoons vinegar, yolks of eggs, salt to taste, and a little cayenne pepper ; mix thoroughly, to the salmo^just before serving. From prudenctj, peace; from peace, abunaaocia. 1 1^ ■ i, 1 ^ 4 i ■ '' ' "1 i '' ' i ■V \. ri/£ ART OF COOKING MADE EASY. PUDDINGS. GINGER PUDDINGS. One cup sweet mill^, one cup Biolasses, three cups flour, two eggs, one teaspoonful soda, a little Fait, butter size of an egg, clovea, ginger, and cinnamon, one cup of raisins. Boil four hf urs in a pai). Sauce.— One egs;, one cup sugar; beat well until light : add one teaspoonful Strong's Essence of Lemon and one-third cup boiling w»ter. Sherry Wiue is an improvement instead of the lemoj). QUEEN PUDDING. One pint of bread ciurcbs, one quart of milk, warmed and poured over the crumbs; yolks rf four eggs, well beaten with ooe oup of sugar and one teaspoon of butter. When baked spread over the top a layer of jelly or preserves. Beat the white of eggs dry, and add two tablespoons of sug^r and spread over the top. Bake a light brown. Serve warm with sauce, or cold with sugar and cream. POVERTY PUDDING. Put a layer of apple sauce in a buttered pudding dish ; then a layer of cracker crumbs or bread ; sprinkled with bits of butter, and seasoned with spice to taste ; then a layer of eauce, and so on. The upper layer being of crumbs, lay bits of butter on the top and bake. Eat with cream. ROLEY-POLEY. Make a good biscuit dough and roll about three-quarters of an inch thick, spread with preserves or sliced apples ; roll up and tie in a cloth, boil or steam an hour and a-half, YORKSHIRE PUDDING. Six large spoons of flour, three eggs, saltspoon salt, milk enough to make like soft custard ; pour into shallow pan, in which there is a little beef dripping. QUEEN VICTORIA'S FAVORITE PUDDING. Beat half a pound of butter to a cream ; stir in the yolks of ■ix eg^s, 6 ounces of sifted sugar, half a pound of Sultana raisins, the jmoe and grated rind of two lemons, and the whites of the eggs beaten to a foam. Line a buttered mould with slices of citron, blanched almonds, candied orange and lime-rind and other fruit ; wgelica, vanilla and rose drops, and pour in the mixture ; cover with oiled paper and cloth. Serve with a sauce made of butter, lemon, sugar and old sherry. BOILED PLUM PUDDING. Miss L. V. Knox. Two cups of suet; two of raisins ; two of currants ; a little citron, two of molasses ; two of milk ; two dessert spoonfuls of all kinds of ■pioea; two cups of flour; three teaspoonfuls of Stronfif's Bakingr Powder. Put into the mould and boil three and one- half honm. .Tnat: hafnfA mif>in» «» J add three tablespoonfuls powdered sugar and spread over ffie top. Put it into the oven and brown. To be eaten ice-cold. ^ SNOW PUDDING. Mrs. Felton. DisBolve one box Cox's gelatine in one pint of boiling* water ; | add two cups of sugar, and the juice of one lemon ; steain when -^ nearly cold ; beat the white of three eggs to a stiff froth, and add them to the gelatine ; beat all well together and put it into a mould to shape it, and let it get cold. Then take the yolks of three egg*,* beat and add to a pint of rich milk ; one teaspoonful comstucta j flavor with Strong's Essence of Vanilla, and boil in a farina- into the dish, and pour the custard over. In boiling the costurd t>»^ careful not to cook it too much ; stir all the time ; the momoit begins to thicken, remove it, if cooked to4>ng it will whey. Better is a small fish than an eibipty dish. THE ART OF COOKING MADE EASY. COMPOUND HEMATIC lilt} Si I||i|ii§|Mtis An excellent combination of the Hypophosphites of Calcium, Potassium, Sodium, Iron and Manganese, and Quinine and Mux Vomica. A SUPERIOR REMEDY FOR DEBILIiy, COMSmiON, DySPEPSIA -AND ALL- Kidney and Liver Troubles. This Preparation, containing the restorative )roperties of the Hypophosphites, together Ewith the most valuable tonic Alkaloids, con- stitutes a powerful NERVE TONIC. #1.00 I»E>R BO'T'TlvE^. Dose : One Teaspoonful. PREPARED ONLY BY A. E. FAWCETT, Chemist. |7 KING STREET WEST, TORONTO. tig 3se, '■■^SJf ative ether con- f l"lof grated nutmeg, same of salt, an/ one quart of milk. Set it m the oven to bake, stirring often! When the rice is dissolved, or very soft, remove any brown cm, t that Tlr.^J'^ 'uP,'/°** "**5 '".l^icl^ly half a teacup of com starch, diMolvedmhaliacupof cold water. It will thici <.n inatHutly. « Ota be made the oonsiatenoy of custard by placing it back in the oven for one moment. Serve with jelly, if for dewert. FOAM SAUCE. ■^ One tejwapful of sugar, two-thirds of a cup of butter, one tea- 5^, «? i^n?**"' ''!** -mooth, place over the fire, and stir in three f^l«i?/o^«2°^ ''***''' tJ'*"« Strong's Essence of Lemon, VanUla, OP Orange adds much to the sauce ; to be eaten with iponge cake or puddiags. LEMON SAUCE. «n«l^lJ''° tablespoonfula of butter and nearly a pound of sugar nntil light ; add the juice and part of the rind of two lemons and •wo 6»rs ; beat well, and stir into it two cups of boiling water, «,d [boil a few momenta. * . «»uu APPLE TRIFLE. IH11-.J ^*^'''* " T*^? aM>I««^»8. when pulped, will cover the dish yon lTu*!!fii*i^f^H*'*1 ,g it stir ng, and do not let it boil : add '*»2« ■««»'. aiid let it atand ti'i coxd, then Uy it over th* apples. \fini»h with the cream whipped. »'»'"•» .\ \ Knowledge is no burden. THE ART OF COOKINO MADE 49 9, drain It ugar, and B ; put in , stirring esg until If cup of tabl*. CREAM PUDDING SAUCE i HaKf *^'lu" ''°??'' "«*»* ""Karand butter the al^e o light, and then add about half a cup of cream .tirfnit^ boiling water a.d boil ; flavor to ta.te ju.t beTo^ aeuK SUET PUDDIN(i. One cup of suet chopped fine, one cud of rAl.in. «» reirrt^VtsrrKJrr'^^^^^^^^^^^ MRS. ELLIS' ENGLLSII PLUM PUDDINO " citron:onrjo».,1o?&Br C '' °""''°*^' ""^'^ » ?««»<» of pint oUreanu„.Ei aid ti'^.K f ■"«'^'' «>" flour added to make it atiff erouch for fh! ' °"*.^^^ straight ; boil conatantly five CZt 'P''**° *° •*"^ "P DYSPEPTICS' PUDDING moderate oven long enough to bake the annleJ To I * either with or without cream. *'"''"**??'«"• ^o ' a wa.m, DELICIOUS PUDDING. Two oupa of fine bread crumba, one and 0D«-hii.lt n««. „i.i4. sugar, five ejiga, one tablespoonful butter oJe ouart frlU ™^t,^"** cream ; then add the bread oruml« L^ini! , ^^^ ' ''t** *" *« » mouth of the oven, and apread over t), i, > iJ «t .draw Jt to the this with a mering'ue male of tSrhea eu'wWtea S LaS? "°^'? sugar ; put back in oven, and allow ?t to remain u^t?i /L * ''"^ °' beginato color, to be ekten cold wltTcrcT^r'SritTu^' CHOCOLATE PUDDING CORN STARCH PUDDING. One quart of milk aet into a kettle of boilinjr water • mW fnnr ?Z7h.°^ "T' ^«rr" «^ «"«*'' ^'t*^ ^ S 02 milk . X' into the milk when boilini/. and ««- ""♦si ♦v-:-'- - — ' • ♦ ' P?" from^the tire add the whites of-tw7eggs"beaWt^"rstiffSth «S CRACKER PUDDING. «f hn^' '*'""^''* °* milk three aoda crackers, one egg. a imaU dImm of butter, spioe and raisins to taate ; bake. *^ Hoin« is heme, lie it ever lo homely. ■'."fil I 4 60 THE ART OF COOKING MADE EASY. PUDDING SAUCE. 1. Mix Jogether the yolks of four eggs, four tablespoonfuls of BUgar, one ttuslespoonful of flour, and t^ro cups of milk ; set on the fire, andfltr constantly until thick ; flavor to taste. 2. Beat one cup of butter to a cream, then stir in a large cup of brown |ugar and the yolk of an egg ; simmer slowly a few minutes, Btirring constantly ; flavor to taste. / JB'. Hub well together until light four large tablespoonfuls of light lUBI^iihi sugar and tvi o ounces of butter ; stir into a teacup of boiling water, quickly and well, until it has dissolved ; on no account omit ■tirring constantly till well dissolved, or it will lose its lightness ; add grated nutmeg to taste ; serve hot. 4. One cup of sugar, yolk of one egg well beaten with the sugar, four tablespoonfuls of boiling milk ; add the white well beaten, 5. Rub to a cream two cups of sugar with three-fourths of a cup of butter ; flavor to taste ; float the dish in boiling water until well heated; pour one- half pint of boiling water on it just before serving. LEMON SAUCE. 1. One-half cup of butter, one cup of sugar, yolks of two eggs, one teaspoonful of corn starch ; beat the eggs and sugar until li^ht ; add the grated rind and juice of one lemon ; stir the whole Into three gills of boiling water until it thickens sufliciently for the table. 2. One large tablespoonful of butter, one small tablespoonful of flour, one cup of sugar, grated rind and juice of one lemon. APPLE CUSTARD. Stew until tender, in a very little water, a dozen apples ; davor with the grated rind of a lemon ; rub them through a cii^ve and to three oups of the strained apple, add nearly two cups of »a(;ar ; leave it until cold ; beat five eggs very light, and stir alteraat' iy into one quart of rich milk with the apples ; pour into a pudding-dish and .bake. To be eaten cold. ROLEY-POLEY. ' Make a good biscuit dough, and roll about three-quarters of an inch thick, and spread with berries, preserves, or slices of apple ; roll up, and tie in a cloth ; boil or steam an hour and a-half. INDIAN PUDDING. Take two quarts of sweet milk, scald one of them, add fourteen tablespoonfuls (level full) of Indian meal, one teacupful of chopped sweet apple, either dried or green, and salt and molasses to taste : bake three hours. AUNT KITIIE'S SUET PUDDING. One cup of molass^, one cup suet, one cup raisins, one cup milk, two teaspoonfuls Strong's Baking Powder ; add flour till very stiff to beat with a spoon ; put in a steaming pan or floured bag, and steam comtantly for three hours. LEMON PUDDING. Line a pudding-dish with a nice pie-paste ; make a custard of a pint and a-haif of milk, yolks of two eggs ; two tablespoonfuls of flour or corn starch, three-quarters of a cup of sugar, and the grated rind Experience is the mother of science. THE ART OF COOKING MADE EAST. HI jpoonfuls of : set on the large cup of 3W minutes, ifuls of light ip of boiling ocount omit htness; add h the sugar, beaten. IS of a cup of r until well ore serving, f two eggs, until li^ht ; le into three 9 table, ^spoonful of on. iples; riavor ii«ve and to |.iRar ; leave ' iy into one ng-dish and larters of an I apple ; roll kdd fourteen . of chopped les to taate : le cup milk, ur till very ed bag, and custard of a ifuls of fiour grated rind and juice of a lemon : pour in the dish and bake ; when done, spread whites, beaten, over the top, and brown. CHARLES' PUDDING. One cup of sugar, one tablespoonful of melted batter, one cap sweet milk, one egg, one and oae-balf teaspoonfuls of Strong's Baking Powder ; mix with one pint of flour ; bake one-half hour, and eat hot with sweet sauce. FOAM SAUCE. One cup pulverized sugar, two eggs ; beat sugar and yolks to gether in a bowl ; set in boiling water ; stir until hot ; then add whites beaten stiff. Put a small piece of butter and tablespoon of brandy in a dish ; pour over them the sugar and eggs just before serving. PUDDING SAUCE. One cup sugar, two eggs ; beat the yolks very light, add sugar, mix thoroughly, add the whites, beaten to a stiff froth ; then add two tablespoons brandy. Serve as soon as made. PUDDING SAUCE. Two thirds cup of sugar, six teaspoonfuls of butter, one egg, beat all together until creamy ; add two tabhspoonf uls of brandy and put over kettle of boiling water until it thickens. Add a little water to make less rich. PUDDING SAUCE. One tablespoon flour, butter size of an egg, one-half pint of sug, grated peel and juice of one or two lemons, to suit taste ; mix flour and butter together, then add sugar and lemon ; then put into one-half pint of boiling water, boil until it thickens, coO' % little, then add well beaten egg. WINE SAUCE. Brown one cup of sugar and a piece of butter the size of an egg /^2 in a saucepan ; pour two- thirds of a teacupful of boiling water slowly over the mixture, SWAN PUDDING. Mrs Nash. Half box Cox's Gelatine dissolved in one pint of warm water ; when cool add three-quarters pound sugar and the whites of two eggs, and juice of two lemons ; beat all together with an egg-beater until stiff ; put it in the dish in which it is to be served, and set on toe or in a cool place. To be eaten with soft custard. BOILED FARINA PUDDING. Mrs. L. V. Knox. One quart milk, four tablespoonfuls of farina and the same of sugar ; a little salt : just before it is done stir in the ynlks of two eggi well beaten ; boil fifteen minutes ; put in a mold to harden ; beat the whites of the two eggs and mix with milk for sauce ; flavor to suit the taste. Fire that is kept closest burns best of all. r 52 THE ART OF COOKING MADE EASY. APPLE TAPIOCA. Mrs. C. Alden. '^ Take half a teaoupful of tapioca, soak in a pint of cold water on the back part of the stove where it v\ ill simmer, occasionally stirring It for two hours, then add four appl js cut in small pieces, and nearly ftjteacupful of sugar ; stir all together and bake from three-quarters to one hour, or until the apples are thoroughly cooked. Eat with armUk. 4 STEAMED CUSTARD. ■ Miss Knox. Four eggs, four heaping teaspoonfuls powdered sugar, one quart sweet milk ; beat the yolks and one of the whites together with sugar until very light ; then add the milk, grate a little nutmeg on the top ; steam it in a tin dish not longer than ten miuutes ( if strained in an earthen dish it will take longer) ; beat the other three whites with three tablespoonfuls of powdered sugar un: il very light ; flavor with half a teaspoonfnl of Strong's Essence Lemon; when the custard is steamed spread this on the top; put it in the oven to brown; if the oven is hot it will brown in two or three minutes. Watch it closely that it does not burn. CHOCOLATE BLANC-MANGE. Mrs. Vincent. One quart of milk, four heaping teaspoonfuls cornstarch, pcolate and sugar to taste ; make it oter boiling water to prevent ~ning; stir cornstarch in the milk until smooth, then add oolate. For dressing, cream, sweetened \rith. pulverized sugar. Jiavorwith Strong's Essence Vtuiilla. lilCE MERINGUE PUDDING. Mrs. Woodruff. Half a cup of soft boiled rice, one cup of sugar, one quart of milk, yolks of three egsfs, part of the grated rind of a lemon ; bake in a pudding dish set in a pan of water, until of the consist- ency of thick boiled custard. Make the meringues of the whites of three eggs beaten to a froth ; three tablespoonfuls of fine sugar, and a little lemon juice ; spread on top of the pudding when nearly done and brown. THE QUEEN OF PUDDINGS. Mrs. Mitre. One pint of bread crumbs, one quart of milk, one teacup of white sugar, the yolks of four eggs, the grated rind of one lemon ; beat the yolks, sugar and lemon together, and stir in the crumbs ; bake until of a light brown color. When the pudding is done, beat the whites of these four eggs with four tablespoonfuls of sugar to a stiff froth, spread currant jelly over the top of the pudding, and over this the whites of the eggs. Set in the oven long enough to brown it. GENUINE^ENGLISH PLUM PUDDING. Mrs. Graves. One-quarter of a pound of bread crumbs, one-quarter of a pound ■net, one-quarter of a pound of raisbs, one-quarter of a pound of Pread at pleasure, drink by measure. i II ■ ,,-ri >ld water on lily stirring , and nearly ree-quartera Eat with r, one quart r with sugar tmeg on the ( if strained hree whites ight; flavor aon ; when the oven to ee minates. cornstarch, : to prevent , then add rized sugar. me quart of if a lemon ; the consist- the whites fine sugar, vhen nearly e teacup of one lemon ; the crumbs ; s done, beat Df sugar to a udding, and g enough to r of a pound f a pound of THE ART OF COOKING MADE EAST. 5i f i It mmii imum A Compound of Wild Cherry, Spruce Gum and Horehound. /IN EXCELLENT PREPARATION for the various affections of the \ TyR0AT3i:LUNGS SXJOH ^S Coughs, Colds, Croup, Asthmj Hoarseness, Bronchitis and: Consumption. ** - ♦ ♦ *^ ^^ **» ^ ^^ ^^TT7T7T T TTT7T ^ ^TTT TTTTTT TTSTTJ^TTTT^ t TTX TTTtSt THIS REMEDY IS HIGHLY REGOHHENDED FOR ALL OBSTIMTE CASES OF PULMONARY DISEASES. 25 CENTS PER BOTTLE. » « ♦ > < PREPARED ONLY BY A. E. FAWOBTT, Chemist 67 KING STREET WEST, assss^ffis^^^^Sf^ &4 THE ART OF COOK'NQ MADE EASY, currants, one-quarter of a pound of brown sugar, four eggs, beaten; one-half teaspoonful of salt. Boil four hours. This will make a pudding for four persons. ENGLISH PLUM PUDDING. Mrs, Strong. One pound beef suet, chopped fine ; one pound brown sugar, one pound fine bread crumbs, one cup of flour, one pound of raisins, seeded ; one of currants, well washed f nd dried ; a quarter of a pound of piixed peel ; spice to taste. Mix all together dry, and then break in eggs, two at a time, after beating very little, until your pudding is just moist, not wet, use your hands to rub in the eggs, this will require about nine eggs. Boil five hours ; you may add a wine glass of best branay. f DATE PUDDING. One-half lb. of dates, one-quarter lb. of suet, five oz. of "B" sugar, half lb. of grated bread crumbs, a little nutmeg, a little salt ; mix idl the ingredients with two well beaten eggs, put into a pud- ding mould, and boil two and a- half hours. Serve with brandy sauce. MARMALADE PUDDING. • One cup of suet, 1 cup of sugar, 1 J ^ups of bread crumbs, 1 cup of raisins, 1 teaspoonful of salt, 2 tablespoonfuls marmalade, 3 eggs, r^the whites and yolks beaten separate). Brandy sauce or wine, just rou please. CHEAP AND QUICK DESSERT. Mr-'i. Starkweather. Jne pint of milk, nine tablespoonfuls of flour, a pinch of salt, cbn^o eggs beaten up very light ; bake in small patty pans and Twith hot wine sauce. SPONGE PUDDING. Mrs, Brown. Six eggs, 2 ounces butter, 2 ounces flour, 2 ounces sugar, 1 pint of sweet milk; boil the milk, mix the flour with a little of the cold milk, as vou would cornstarch ; boil it up together and pour it hot upon the butter and sugar. Do not put the yolks of the eggs in until cold, then beat the whole thoroughly just before putting it into the oven. Beat the whites to a stiff froth, and mix as you would sponge cake, stirring as little as possible. Set the pudding dish in a dripping pan of water in the ovep, and bake fifteen minutes. Eat with wine sauce. EVE'S PUDDING. Mrs. Hoioley. Six apples, parerl and chopped fine ; six ounces of bread, crumbed fine ; six eggs, six ounces of sugar, one-half pound of raisins, heaping teaspoonful of salt, small teaspoonful of cloves, one-half nutmeg, one cup milk. Boil two hours without any flutter. Adam wftnldn't e£,t it witHont ^ins and butter. SAUCE FOR PUDDING. One teacup white sugar ; one-half cup butter ; one egg, separate and beat the white to a froth, and the yolk with the butter and Fire and water are good servants, but bad masters. I r THE ART OF COOKTNG MADE EASY. 56 ■agfir and a (ittle flour ; add hot water and wine to the taste. S^ in the white of the egg just before serving. HOMINY PUDDING. Ona cup of boiled hominy, \\ pints of milk, 2 eggs, 2 table- spoonfuls of butter, thrcp -fourths of a cup of sugar, 1 teaspoon of Strong's Baking Powder; bake in battered pudding dish, twenty minutes. CxRAHAM PUDDING. One cup sour milk, one cup molasses, one cup raisins, two cups Graham flour, one egg, one teaspoon soda, one teaspoon salt. TAPIOCA CREAM. Three tablespoons tapioca, soaked in a teacup of water over- night ; add one quart of milk ; stir together and boil 20 minutes. Beat the yolks of three eggs and one cup sugar thoroughly ; stir into the milk ; flavor with Strong's Essence Vanilla. Beat the whites very stifi^, put in the bottom of the dish and pour the rest over it. ^erve cold. ,,, BATTER PUDDING. Allow one pint of cold milk, four tablespoonfuls flour, two eggs and a little salt. Stir the flour smooth in a part of the milk ; then «dd the eggs and remainder of the milk. When well stirred^ together pour into a buttered dish and bake half an hour. SUET PUDDING. Mrs. Covell. One large cup of bread crumbs, one cup of sugar, one small] suet, one cup sweet milk, two eggs, one teaspoonful cinnamon,' one of cloves, one cup raisins, one and a-half teaspoons of Stroi Baking Powder in the bread crumbs. Steam three hours. BATTER PUDDING (VERY SIMPLE), pint of flour, two teaspoons of Strong's Bakiug One Powder, a little spoonful of fruit which must not be too stifl: salt and milk ; batter cups, and put in a large in each, and then a large spoonful of the batter, Steam twenty minutes. BAKED BATTER PUDDING. Six eggs, one heaping tablespoonful of flour, one tableapoonful cf butter, one pint of milk ; beat yolks of eggs, flour, and butter together, add the milk, then the whites of the eggs well beaten. Eat as soon as taken from th? oven with hard sauce. APPLE PUFFETS. Two eggs, one pint of milk, sufficient flour to thicken, aa waflle batter; one and a-half teaspoons of Strong's Baking Powder; fill tea-cnp alternately with a layer of batter then of apples, chopped fine. Steam one hour. Serve hot, with flavored cream and sugar. You can substituta any frenh fruit or 1ain> ^ou like> SNOW PUDDING. Dissolve one box of gelatine in one pint of cold water , when soft, add one pint of boiling water, the grated rind and juice of two The first dish is pieasing to all v#i*|^ 56 THE ART OF COOKING MADE EASY. kiboDB, two and one-half cups sugar, whites of five eggs (^ell bf»ten). Let it stand until cold and commences to jelly ; then beat in the whites of eggs. SAUCE FOR SJ^OW PUDDING. One quart rich iullk. the yolka of five eggs, with two extra eggs added ; add one-half cup sugar, and flavor with Strong's essence Vanilla, as for stirred sugar. CREAM TAPIOCA PUDDING. Soak three tablerpoonfuls of tapioca in water overnight ; put the tlipioca into a quart of boiling milk, and boil three-quarters of an hour ; beat the yolks of fcur eggs into a cup of sugar, add three tablespoonfuls of prepared cocoanut ; stir in and boil ten minutes longer, pour into a pudding dish ; beat the whites of four eggs to a stiff froth, stir in three tablespoonfuls of sugar, put this over tie top and sprinkle with cocoanut, and brown for five minutes. TAPIOCA PUDDING. One cup tapioca, soaked two hours on the back of the stove in one quart of water. Butter a pudding dish well, and line thebottom with pared and cored apples, season the tapioca with a spoonful of sugar, a very little cinnamon, or nutmeg, and salt ; pour it over the ks, and bake until the apples are thoroughly done. Eat with and cream. CHOCOLATE PUDDING. lake a corn starch pudding with a quart of milk, three table- ~ 8 of com starch, and three tablespoonfuls of sugar. ^Vhen [^ remove about half, and flavor to taste, and then to that remain- the kettle add an egg beaten very light, and two ounces of !lla chocolate. Put in a mold, alternating the dark and light, and serve with whipped cream or boiled custard. DELICIOUS PUDDING. Bake a common sponge cake in flat-bottomed pudding-dish ; when ready for use cut in six or eight pieces ; split, and spread with butter and return them to the dish. Make a custard with four eggs to a quart of milk, flavor and sweeten to taste, pour over the cake and bake one-half hour. The cake will swell and fill the custard. FIG PUDDING. One-fourth pound figs chopped fine, one-fourth pound bread- crumbE, one-fourth pound sugar (bror <), one-fourth pound suet, one- fourth pound candied Icmoa peel and citron, one nutmeg and five eggs ; mix thoroughly, put into a mold, and boil or steam four hours. FLORENTINE PUDDING. Put a quart of milk into your pan, let it come to a boil, mix smoothly three tablespoonfuls of com starch and a little cold milk ; .jj 4.1 -II — -« t.u~ — ~- u~^i-~~ u~i< . 4.-.;„..^ ^t ..._-_ A-—. with Stronfif's Essence Vanilla, lemon, or anything your fancy aaggests, stir into scalding milk, continue stirring till the consietenoy of starch (ready for use), then put into the pan or dish you wish to serve Ln,beat the vfl ites of the eggs with a teacup of pulverized sugar, Wisdom provides thingrs needful, not superfluous. i\ ; then beat two extra li Strong's ;ht ; put the arters of an , add three ken minuteB ur eggs to a lis over tie ites. bhe stove in thebottom spoonful of ' it over the . Eat with three table- ;ar. When hat remain - o ounces of k and light, iding-dish ; spread with ;h four eggs rer the cake ;he custard. »und bread - d suet, one- eg and five four hours. a boil, mix cold milk ; a your fancy consistency j^ou wish to rized sugar, (' THE ART OF GOOKTNQ MADE EASY. 67 spread over thetop,plaoe in the oven a fewminute8,till thefrosting is a prAtty brown. Can be eaten with cream, or is good enough with- out. For a change, you can bake in cups. MACARONI PUDDING. One cup of macaroni broken into inch lengths, one quart milk, _ four eggs, half lemon, juice and grated rind, two tab^espoonf uls but- Wt ter, three-quarters cup sugar ; simmer the macaroni in half the milk ^ until tender ; while hot stir in the butter, the yolks well beaten np, with the sugar, the lemon, and, lastly, the whipped whites. PUDDING. Take stale bakers' bread, cut in slices, then butter and spread on jam ; put into a pudding dish ; then make a custard of one quart of milk, four eggs, sweeten and flavor to taste, pour ovtr the bread ; either bake or steam. BREAD PUDDING. One coffeecup bread crumbs dried and rolled fine, one teacup of sugar, one quart ofmilk, one teaspoonful ginger, a little salt, three^ eggs (saving out the whites of two) When baked spread jelly the top, then a frosting made of the whites of the eggs and^ tablespoonf ul of sugar. Return to the oven until slightly I JELLIED GRAPES. Take about one-half a cup of tapioca, two cups of grapes tablespoonfuls of sugar, and a little more than a-half cup of sprinkle the tapioca and grapes together in a pudding-dish,^ over the water, cover closely, and bake very slowly for an hour^ a-half. Eat warm with sauce, or cold with cream, FIG PUDDING. Half pound of figs, quarter pound grated bread, three ounces butter, two eggs, one teacup of milk ; chop the figs small, mix with butter, and then add the other ingredients. Batter a mould, in which put your pudding, and then sprinkle the top with bread crumbs. Cover lightly and boil for three hours. Serve with brandy sauce. MOLASf^ES PUDDING. One cup of chopped raisins, three-quarters cup of molctsses, a teaspoon of soda beaten into the molasses, three tablespoons oif melted butter, one egg, one and a half cups of flour, one and a-half cup of sweet milk. Steam one hour. GRANDMOTHER'S PUDDING. Crumble stale bread without crusts ; tie up tightly in a pad- ding oloth ; put into a saucepan of cold water and boil for one hour. Serve with jam, marmalade or sweet custard. Qp St. Valentine's Day a good goose should lay. 58 THE ART OF COOKINO MADE EAST. GINGER PUDDING. One cup of flour, one cup of bread crumbb, one oup of dark molaBses, two ounces sugar, one teaspoon singer, quarter pound finely chopped suet ; mix well together and place m a buttered basin. Tie down with a cloth and boil for three hours. Serve with •ance. CHEESE PUDDING. Halfifoup cheese, half oup milk, one cup bread crumbs, one fgg, half teaspoonful mustard, a little salt and pepper. Bake for ten minutes^ SWISS TOAST. ^ Soak slices ef Lread in egg and milk. Fry in a buttered pan until brown. Strew fresh stewed fruit evenly over each slice, and serve with cream. d »* ■• PIES. LEMON PIE. Mrs. Leach. ae large lemon, grate the rind and squeeze the juice; two poonfuls of melted butter ; fiv? tablespoonfuls white sugar ; Dlespoonfuls Hour; yolks of three eggs; one teacup warm water, r baked, beat the whites of three e;?gs with two tablespoonfuls vdecfid sugar. Spread on the pie and brown. MOCK AJ[INCE PIE. Mrs. De Freest. Three soda crackc rs soaked in one cup of water, two eggs, one good cup sugar, one cap molasses, one-half cup butter, one-half cup Tipegar, and a cup of finely chopped raisins. Spice to taste. COCOANUT PIE. Mfs. Tyler. One grated cocoanut, the yolks of four eggs, three cups of milk, three tablespoonfuls of sugar ; add the milk of the cocoanut. Line your plates with a nice paste and pour in and bake. When done, bp,at Jhe wljtas to a froth with a litt'e powdered sugar and spread over *.; - V-,- . Brown same as lemon pie. This quantity makes twx) pies, LEMON y^. • nr "»T. . . One coffeecup of sugar, juice and rind of one lemon, three eggs, one tablespoonful of corn st&rch dissolved in a little cold water ; add boiling water ta fill the oup; make meringue of the whites of ,^ eggs for the top. He who lives alter nature shall never be poor. I THE ART OF COOKING MADS EASY. ^ d tf dark pound ittered re with )8, one ike for ed pan ae, and e; two sugar ; water, lonfula gs, one alf cup f milk, Line 1 done, spread makes e ecgs, wacer ; kites of PUMPKIN PIE. Cut the pumpkin in small pieces, cover with water and a little salt ; boil slowly till the pulp is dry ; rub through a colander. For one pie take two tablespoons of the pulp, one cup milk, one egg, half cup bugar ; spice with nutmeg and ginger. PEACH PIE. Pare and cut in halves, place in a deep dish ; sprinkle a little cinnamon and sugar, then sift on a little flour ; cover with a nioe rich crust. To be eaten fresh. CREAM CURRANT PIE. Mrs. Nash, One teacup of ripe currants, one of sweet cream^ and one of dugar, one tablespoonful of flour. Stir together and bake without an upper crust, MARLBOROUGH PIE. Mrs. Vale . _ . One cup of sifted stewed apples, one cup of sugar, one cup of milk, one-fourth cup butter, two eggs well beaten, nutmeg. No top crust. •' LEMON PIE. M. Jennie Leach. Grate the rind and squeeze the juice of one lemon, then add. one tablespoonful of corn starch, one teacupful of boiling water, ene teacupful of sugar, theee tablespoonfnis of cold water, butter size of a walnut, yolks of two eggs. After it is baked, beat whites of the eg'^s to a froth, mix four tablespoonfuls of b^' cover the pie, and put in the oven a few minutes. COCO AN UT PIE. M7's. Veil, One quart of milk, five eggs, and one grated oocoanut ; be ' sugar and eggs together, and stir into the milk when hot, then ^ the cocoanut and spice to taste. Bake with a bottom crust twenty ' minutes. CREAM PIE. Miss Oilbert, A pint of milk, two eggs (the white of one of them reserved for frosting with one and a-half tablospoonf uls of sugar), a half -cup .of sugar, two tablespoonfuls Of flour, flavor with Strong's Extract of Lemon. Bake the crust and inside separately, then place the frosting on and return to the oven a few minutes to brown. ORANGE PIE. Beat to a cream one-half cup of sugar with a tablespoonful of butter, and add the beaten yolks of four eggs, the grated rind and juice of two oranges, and then the whites of the eggs beaten stiff. Bake with one crust. MINCE MEAT. Three pounds of beef chopped fine, hx pounds of apples, one , pound of suet chopped fine, and mixed with the meat ; four pounds of raislna, nir pounds of currants, jone pound of citron, one pound of candied lemoi^, and two pounds of sugar, a tablespoonful of salt, two oranges, grated, and powdered cinnamon, mace, cloves, and allspice to taste ; add three pints of boiled older, and set on the atove, stirring to prevent boiling, until thoroughly scalded, add enough sweet dder when using to make moist. As Is the cook, s6 is the kitchen. 60 TBE ART OF COOKING MADE EASY. MOTHf^R'S LEMON PIE. ' The grated rind and juice of three lemona, three tablespoonfuu sugar, three tableiipoonfuls flour, three eggs, one pint syrup ; mix well ; make paste as for any pie , pour the above mixture in, and cover with a top crust. This' is enough for three pies. Excellent. MM « '^Ifiiwl f a WM DELICATE PIE. " ' ^ . To stewed apples sufficient for four pies, one-half pound outter, six eggs beaten separately, one pound sugar ; flavor with lynon, the apples being quite cold before adding the eggs. Bake as a ,tart pie. * FRUIT PIE. Line a soup plate with a. rich paste, and spread with a layer of strawberry or Vaapberry preserves, ov«r which sprinkle two table- spoonfuls of finely chopped almonds (blanched, of course,) and one- half ounce caodied lemon peel cut into shreds. Then mix the follow- ing ingredients : oue-half pound white sugar, one-quarter pound butter, melteS, four yolks and two whites of eggs, and a few drops of Strong's Essehce Alpiond. -Beat well together, and pour the mixture into thf soup plate over the preserves, &o. Bake in a moderately war nx oven, LEMON PIE. 1. Two lemo«s, half cup sygar, yolks of four eggs, one quart milk, two-thirds of a cup of flour ; whites beaten ; pour over the * I when pie i« done. 2. Three eggs, one grated lemon, one cup sugar, one-half cup |r, two spoonfuls flour ; bake ; Joeat the whites separately, and |ju*gv, not quite as much as for frosting ; put into the oven and rn a little. 3. Two lemons, juice, and rind grated, two cups white sugar, I cup cream, or rich, sweet milk, two tablespoonfuls corn starch, p«..jced with the yolks of six eggs ; lake in a rich crust ; beat the whites to a stiff froth with e-ght tablespoonfuls of pulverized sugar; spread on the top of the pies, and brown. This will make two pies. *4. Grate two lemons, two cups sugar, two eggs, half a cup of water, one tablespoonf ul of butter, one of flour. This will make a-half dozen pies. •*5. Grated rind and juice of one lemon, to which add nearly a cup of sugar, and piece of butter half the size of an egg ; into a cup of boiling water stir one tablespoonf ul of corn starch beaten with the yolks of two eggs ; bake with an under crust, and when done spread over the top the whites, beaten stiflF, with a little powdered sttgar; and return to the oven to brown. LEMON CUSTARD PIE. * . Grate the rind of one lemon, squeeze the juice into one and one- half cups of sugar, butter the size of an egg, one tablespoonf ul flour, and the yolks Of four eggs ; stir all together as for cake, and pour over jt one pint of boiling milk ; beat the whites sejparatcly, and stir in after it iias.uuultd * iittie, tu6u oaKs la a crust as you wouiu a custard pie. • APPLE CUSTAllO PIE. Two eggs, four or five apples, grated, a little nutmeg, sweeten to tjste ; one- half pint of new milk or cream, pour into pastry. Hunger is the best sauce. i /'. Wit Resp Genei GONT/ LIVEI Ver> hig i I A % • I THE ART OF COOKING MADE EASY. , 61 Cod Liver OilimuMoii -i -AN EMULSION OF- PURE COD LiVER OIL', With Hypophosphites of Lime arid Sdda, Respresents in a convenient form onfe of the" most efficient and popular, reipedies.. in cases of ' ' General Debility, Coughs; Colds, Consuiii|tion, and all. Pulmonary Diseases. . CONTAINS THE NUTRITIVE AND TONIC PROPERTIES OF COD' « LIVER OIL AfID HYPOPHOSPHITES IN THEIR FULLEST FORIHl. ' A 1 Very pleasing to the taste, easily digested and'is* highly recommended by the Medical faculty. • PRICE, 60 CENTS PER BOTTLE. m — ^-^ — 67 KING STREET WEST, TOItOlSTTO, - OlSTT^RIO. I 62 THE nr OF GOOKtNO MADE EAST. W' PASTRY. To one cup of water take one-half cup of lard, a little salt, and some flour, mix together with a Icnife When stiff «°ough roll out on a board, spread on, with a knife, a layer of lard and sift over a little flour ; roll all together, and then roll out on the board aRsin repeating this three or four times. The entire amount of lard used for one cup of water should be about two cups. PUFF PASTE. 1 Ooe pound of flour, one pound of butter, one egg ; mix the flour with a lump of butter the size of an egg, and the egg to a very ■tiff paste with cold water: divide the butter into six equal parts, roll the paste, and spread on one part of the butter, dredging it with flour. Repeat until all the butter is rolled in. 2. Take one pound of sifted flour, on which sprinklea very itt e suaar. take the yolks of one or two eggn and beat into them a little ice wate?, and pour gently into the centreof the flour, and workmto a 6m mste, adding water as it is necessary ; divide three quarters Sf a pornd. or a pound, of firm, solid butter, «« y^" f^Vtlr on half parts : roll out the paste, and spread one part of the butter on half of the paste, fold the other half over, and roll out again, repeating ?he process until the butter is all rolled in ; tl>«f ««**?• Pf«*«°^ the ico for fifteen or twenty minutes, after which roll out again three times, each time rolling in the opposite direction ; then put on the ice again until cold, when it is ready for uee. It will keep ■everal days in a refrigerator, but should not freeze. LEMON PIE. One cup of sugar, yolks of three eggs, stirred to cream, add tablespoonful flour, grated rind and juice of two lemons, one coffee- cup milk. Bake with under crust. Maae a meringue of whites of the eggs and three tablespoons of sugar, spread over the top of pie. Set in oven and brown slightly. CHOCOLATE PIE. One cofFeecup milk, two tablespoons grated chocolate, three- fourths cup sugar, yolks of three eggs. Heat chocolate and milk to- gether, add the sugar and yolks together, beaten to cream. Flavor with Strong's Essence Vanilla. Bake with under "ust. Spread meringue of the whites over the top. ^3|pr j- CUSTARD PIE. ^ One pint of milk, three eggs, a little salt, three tablespoons of sugar. Flavor with Strong's Essence Vanilla 05_n}i_t™^«« f^^ essence of lemon, eggs to a pint. If the milk is scalded it will require but two CREAM PIE. One pint of milk, scalded, two tablespoons of corn starch, three . .. ^ r II r 4...... ~».va AXr^t: 4:Via af.n.rnh With a little cold milk, beat the eggs and sugar until light, and stir the whole into the scalding milk. Flavor with Strong's Essence Lemon or Vanilla, and set aside to cool. Line a plate with pie crust and bake, fill it with cream, and cover it with frosting made of tf whites of egg, beaten dry, with two tablespoons of sugar. Bake pelicate brown. „, . j In an orderly house all Is soon ready. i »' up; -^ salt, and 1 roll out ift over a rd uf^ain, lard used ; mix the to a very ual parts, redging it srery little im a little work into 3 quartera into three er on half repeating B paste on out again ; then put will keep ream, add one coflFee- whites of top of pie. »te, three- id milk to- ll. Flavor Spread r lespoona of Atmeg and re but two larch, three vith n, little ' the whole c^ Lemon i crust and lade of ir. Bake r THE ART OF OOOKINQ MADE EASY. 03 LEMON I'lE. Two heaping dessertspoons corn starch, wet with cold water, then pour on Doiling water until the consistency of starch, one tea- cup sugar, a small piece of butter, little salt, one lemon, the juice and pulp, and very little grated rind. Bake, then put on the btaton whites of two eggs, with a littlo sugar, lieturn to the oven to brown. CHEESE STRAWS. Take a piece of pufF paste ; roll it very thin ; dredge all c ov with grated cheese and a very little cayenne pepper. Fold the ] asto up ; roll it thin and cut into little straws with a wheel cutter, it at once, CANDIES. w 1 ALMOND CANDV. Proceed in the same way as for coooanut candy, let the almonds be perfectly dry, and do not throw them into the sugar until they approach the candying point. TO CANDY NUTS. Three cups of sugar, one cup of water, boil until it hardens when dropped in water, then flavor with lemnn. It must not boil after the lemon is put in. Put a nut on the end of a tine knitting needle, take out and tura.on.the needle until it is cool. If the candy gets cold, set on the stove for a few minuteti!, Malar grapes and oranges, quartered, may be candied in the same way. CHOCOLATE CA HAM ELS. 1. Two cups of sugar, one cup of warm water, one half cup of ,.;va*^3d chocolate, three-fourths of a cup of bi ix ; let boil, without sti'.rins>, until it inaps in water. 2. One-half pound of grated chocolate, two teacups of sugar, one- half cup .>.■ milk and water, a lump of butter, one teaspoon of alum. SUQAR CANDY. Six cups of white sugar, one cup of vinegar, one cup of water, a tablespoonful of butter, put in at the laHt with one teaspoontul oi soda dissolved in hot water. Boil without stirring one-half hour. Flavor to suit the taste. CREAM CANDY. Four cups of sugar, two cups of water, three-f ourtli s oi a cup of vinegar, one cup of cream or rich milk, a piece of butter the size of an egg, two teaspoonfula of Strong's Essence Vanilla, a pinch of soda. Let it b: il until it cracks in water; then work very white. MAPLE CANDY. Four cups of maple syrup, boil until it cracks in water, and just before taking from the fire put in a piece of butter the size of an egg. If preferred waxy, do not let it cook so long. BTTTIER SCOTCH. One cup of molasses, one cup of sugar, one- half cup of butter. Boil until done. GENERAL DIRECTIONS. Granulated sugar is preferable. Caudy should not be stirred while boiling. Cream tartar should not be added until the syrup It is good to begin weU. Better to end well. \^ y ^^ 64 THE ART OF COOKING MADE EASY. (J b«KlDB to boil. Butter Bhould bo put in when the candy is almost done. Flavors are more delicate when not boiled in the candy. CREAM FOR BON BONS. Three cups sugar, one and one-half cups water, one-half tea- spoon cream^tarttr. flavor with Strong's Essence Vanilla. Boil until drops will almost keep their shape in water, then pour S a bowl 8et*^.a c Id water, stir steadily with a silver or wooden spoon until cold enough to bear the hand, then place on a P'atter and knead until of fine even texture. If too hard, a few drops of warm water may be stirred in ; if too soft, it must be boiled again. This is the general foundation of Cream Bon-Bons. It may be flavored with chocolate, by adding a tablespoon of melted chocolate while the syrup is hot. CHOCOLATE CREAMS. Set one-half cake cooking chocolate on a plate or flat dish in the oven until soft. Prepare the cream (as cream bon-bons) ; roll intA mall balls, leave a few moments to dry, then roll in the melted chocolste and place oa buttered paper. Two two-tined fork« will be found most nonvcnient for rolling m the chocolate. ALMOND CREAMS. Boil sugar, water, etc, as directed for cream, and when partially stirred, add a cup of blanched almonds (chopped fine). Treat m plain cream, and when well moulded, cut in squares or bars. Almond cream is very nice flavored with chocolate. COCOANUT CREAM. Make like almond cream, substituting grated or desiccated cocoanut for the almonds. CREAM ALMONDS. Take enough of the plain cream in the hand to cover an almond, and roll the almond up in it. Almonds thus prepared look Ind keep better it rolled in powdered sugar. They are very nice made with chocolate flavored crea-ai. COCOANUT DROPS. One pound cocoanut (grated »nd dried), oue pound white sugar, two eggs (well beaten). Mix this together make them «P P«" s'lapellay on a sheet of paper on a tin, about an inch apart. Bake fifteen minutes. ^RE^^l CANDY. One pound white sugar, one wineglass vinegar, one tumbler water. StrooR's Essence Vanilla; boil one half hour, and pull, if you choose. cOCOANUT DROPS. #. ' Mrs. P. B. Aver. m- - -—«.»«» /./>««o».nfc add ha-H its weieht in tuga^. and the whltiyone%gS;'curto""."Btiflf froth; mix thoroughly and tirop on buttered white paper or tin sheets. Bake tfteen minutes. _ Good couBsel has no price. ) iMi. 'y f»v is almost andy. -half tea- Vanilla. then pour >r wooden latter and 1 of warm [ed again, t may be chocolate lish in the ; roll intot he melted forkH will and when )ped fine), squares or ;e. desiccated > cover an spared look e very nice rhite sugar, im up pear part. Bake >ue tumbler , and pull, ga", and the ^nd drop on THE ART OF COOKING MADE EASY. KISSES. E. S. P. 65 One egg, one cup sugar, one-half cup butter, one-half cup of milk, one teaspoonful cream of tartar, one-half of soda, flour eiiough to make a stiff dough ; drop en tins and sprinkle over with powdered sugar. Bake in a quick oven . MOLASSES CANDY. .- Mrs. Benham. One cup molasses, two cups sugar, one tablespoon vinegar, alittle butter and vanilla ; boil ten minutes, then cool it enough to pull. MEASURES FOR HOUSEKEEPFRS. Wheat fluur, H pounds is one quart ; Indian meal, one pour d is one quart : butter (when soft), one pouod is one quart ; It af sugar, (broken), one pound is rue quatt ; white sugar (powdered), one pound one ouni.e is one quart ; best brown sugar, one pound two ounces is one quart ; eggs, tea eggs are one pound ; flour, eight quarts are one peck ; flour, four pecks are one bushel. 1 LIQUIDS. Sixteen large tablespooufuls are half a pint ; eight large table- spoonfuls are one gill ; four large tablespoonfuls are half a gill ; two gills are half a pint ; two pints are one quart ; four quarts are ore gallon ; a common siz >d tumbler holds half a pint ; a common-sized wineglass holds half a gill ; f our teaspooufuls are one tablespoonfal. WALNUT Candy. Boil two cups of syrup with a teaspoonful of butter, and throw picked walnuts in as it approaches the candying point. Almonds can be used if preferred. To blanch the almonds boil three minutes, then plunge in cold water. VINEGAR candy. Three cups sugar, lalf a cup of water, two-tbirds cup 6t vine- gar ; boil without stirring, till brittle. CARRIE HAWLEYS CARAMELS. Oae cap of grated chocolate, one cup of light brown sugar, one cup of molasses, half a cup of milk, two teaspoonfula of flour, hall a teaspoonful of salt ; after boiling ten minutes add a pie6e 61 b'Htor the size of an egg, and boil ten minutes longer. MINNIE'S CARAMELS. One cup chocolate, two cups of sugar, one cup of mola^ei, half a cup of milk, and butter the size of an egg ; flavor nitb Strong's) Essence Vanilla. . ' - - r£ CAKES. CHOCOLATE lOJNG. wa -nait caEe cnocciate gratea ana, two-tniros oup ot sugaf, one-half oup milk or oream, b( iled and stirred to a paste. To« many cooks apoil the broth. '^ / «»#|fi^^; 66 THE ART OF COOKING MADE EASY. ALMOND FROSTING. Blanch some almonds and pound in a mortar until pulverized, mix the whites of three eggs, and three-fourths of a cup of powdered sugar, flavor with Strong's Essence Vanilla, and add the almonds. HICKOHY NUT FROSTING. Allow one cup of sugar to the white of an egg, beat till very light, and add the hickory nuts after chopping very fine. / FRUIT CAKE FROM DOUGH. Two cups sugar, one of butter, one pint dough, two eggs, one teaspoonful soda, as much fruit as you wish and spice to taste, use flour enough to make as stiff as a common fruit cake. Set in a warm place to rise for one hour. Bake in a moderate oven. DOUGHNUTS. Two cups of sour milk, one teaspoon of soda, two cups of fiugar, one tablespoon of lard, three eggs, one-half teaspoon of salt, flour enough to roll ; out in any shape desired and fry in hot lard. CITRON CAKE. Two cups of sugar, one and one-half cups of butter, five eggs, one teaspoon of Strong's Baking Powder, one pint of flour, one cup of citron out in thin slices. Rub the butter and sugar to a cream, add the eggs, flour, and last the citron. Mix into a firm batter and bake in a paper lined shallow pan fifty minutes. CHOCOLATE DRESSING FOR CAKE. One ba/and ahalf chocolate, five tablespoons sweet milk, four of powdered sugar, boil until soft and thick, when cool add whites of iTwo eggs and sugar to thicken. LEMON .TELLY. For any kind of Jelly Cake, One grated lemon, two eggs, piece of butter size of an egg, one cup sugar, put on the stove and melt together, when cool (not cold) spread between layers of cake. TUXTI FRUTTI FROSTING. One-half teacupful of water, thre ups of sugar, whites of two eggs ; boil sugar and water until very thick and waxy, beat the whites of eggs to astift'froth, and pcur the syrup over them, beat all till cool. Then add one-half pound of almonds, chopped fine ; one small half teacup of large white raieins, and a little citron sliced thin. Very nice for sponge cake. COCO AN UT COOKIES. One cui) of butter, two cups of sugar, two cups of grated or pre- ■;; u-ed cocoanut, two eggs, flour enough to make a stiff batter, and teaspoonful of soda ; drop on buttered paper in pans. JELLY FRUIT CAKE. TiTQ nuTM Buffar. three cuds flour, three teaspoons Strong's ». Baking PowderT two-thirds oup butter, one cup milk, tiiree eggs. Flavor with .vanill?.. To half the cake ad4 one table- spoon molasses, one tablespoon brandy, one tablespoon cinnamon, A good dinner sharpens wit and softens the heart. I One ^ I size of ) 1 Powder, v\. THE ART OF COOKING MADE EASY. 67 ilverized, powdered add the till very eggB, one taste, use Set in a a. 9 of eugar, salt, flour rd. 5ve eggs, of flour, sugar to a to a firm milk, four idd whitea ,n egg, one (not odd) ites of two ', beat the m, beat all I fine ; one iron sliced iited or pre- bottter, and B Strong's nilk, three one table- cinnamon, s^i one teaspoon cloves, one-half teaspoon allspice, one-half nutmeg, one cup chopped raisins, one-half pound citron. Bake in jelly tins, two layers of light and two of fruit cake. Spread jelly between the layers, when sUghtly cool, putting a slight one on top. Over all spread white frosting. DOUGHNUTS. Miss L. Eddy. Six tablespoonfuls of sugar, two eggs, nutmeg, one coffeenup cream, salt, two teaspoonfuls Strong's Baking Powder, flour, DOUGHNUTS. Mrs. Tyler, One egg, one cup of sugar, one cup of milk, a piece of lard the size of a butternut, two teaspoonfuls of Strong's Baking , Powder, a little salt and cinnamon. Add flour enough to roll. FRUIT CAKE. Aunt Mary's. Four eggs, two oups of sugar, one cup of milk, one cup and half of butter, one teaspoonful of soda, spice of all kinds, flour to thicken, oae pound of raLins, one pound of currants. CORN STARCH CAKE. Two cups flour, two cups of white sugar, one cup com starch, one small cup of butter, one cup of aweet milk, one and a-half teaspoons of Strong's Baking Powder, whites of six eggs. Strong's Lemon Extracj. FEATHER CAKE. Miss Knapp. White sugar one cup, butter one-half cup, flour two cups, eggs three, two teaspoonfuls of Strong's Baking Powder, nut- meg or other flavoring to suit the taste. Very good. COCO AN UT CAKE. Augusta Simmers. One cup of butter, three eggs, one of milk, four and one-half cups of flour, four teaspoonfuls Strong's Baking Powder, two teaoupfuls desiccated cocoanut. GINGER SNAPS. Four cups of sugar, two oups molasses, three tablespoonfuls of ground ginger, two tablespoonfuls of ground cloves, and the same of cinnamon, a quarter of a teaspoonful of cayenne pepper,half a wine glass of brandy, four tablespoonfuls of lard, and the same of butter; two eggs. SILVER CAKE. Mrs. Alden. One cup of butter, creamed^with two of pulverized sugar, \ery : light ; whites of eight eggs ; one cup of sweet milk ; four cups of sifted flour ; three teaspoonfuls of Sttong's Baking Powder. I be flavored with a very little rose, or, if preferred! with cocoanut I beaten in. * A good dinner i» better than a fine coat- H; 68 THE ART OF COOKING MADE EASY. ORANGE CUSTARD FOR CAKES. Mrs. Oalusha, The riad and juice of one orange, one flmall cup <>« P^^®"^ BUBar. a small piece of butter, one egg. one-halt cup of cold water, onfteblespoonfulof flour. Cook until of the coneistenoy of «oft custard. (.gQ^^oLATE CUSTARD FOR CAKE. Mrs. Oalusha. Grate one-half cake chocolate, one-half cup of sweet milk, yolk of one egg, one teaspoonful of vanilla, sweeten to taste. Cook until the consistency of soft custard. CREAM FOR CREAM CAKE. Boil one pint of ir.iik three eggs, one cup of «"»*'' o°«"X" cup of flour, t^e last three ingredients to be well beaten together anS added to the boiling mUk when taken from the stove. Add a little piece of butter and flavoring to taste. BERWICK SPONGE CAKE. Mrs. Wellington. Six eees. beat two minutes, three cups sugar, beaten into the ecKS five minutes, two cups sifted flour, with three small teaspoon- fSfs Strong°s B:aking Powder, beat one minute grated r.nd and juice of one lemon? beat one minute, one cup «old w^ter, bw^b one minute, add two more cups of flour and pinch of "al*. ^* »>; fwo minutes more. Bake in quite a warm oven. It ahould always blm^e by two persons, one to beat constantly, and the other to hand ingredients. CHOCOLATE DRESSING FOR CAKE. One uar and ahalf chocolate, five ta^espoons sweet milk, four of powdered sugar, boil soft and thick, when cool add whites of two eggs and sugar to thicken. SPONGE CAKE (Easy). Mrs. Woodrui. Two cups of fine sugar, two cups of flour, two teaspoonfuls of Strone's Baking Powder, seven eggs and one lemon. Pat the sufar, flour. Baking Powder and grated rind of lemon together. After Stirring, break in the eggs, beat thoroughly for a minute or ^o! thenitfr in the lemon juice and bake forty minutes m a quick °''*°' MILWAUKEE CAKE. Mrs. Stowe. Two effBS. two cups sugar, four tealespoonfuls of butter, two teaspoonvute of Stron?8 Baking Powder. Flavor with Strong'. Maspoomuw ^ ^^ ^„„i,u. \iir it hard and roll very thin. Cut into small cakes. ,„t„^' ICING. Mrs. H. P. Stowell. , , u One pound pulverized sugar, pour over one taWespoonful ooW water, b«£t whites of three eggs a little, not to a stiff froth, add to the sugMand water, put in a deep bowl, place in a vessel of boiling Second trials often succeed. I L^ THE ART OF COOKING MADE EASY. 69 powdered >ld water, ly of Boft nilk, yolk Cook until one small 1 together a. Add a in into the I teaapoon- rated rind rater, beat It, beat all uld always e other to i milk, four lites of two poonfuls of non. Pat )n together, k minnte or I in a quick butter, two ih StronK's very thin. water, and heat. It will become ihin and clear, afterwards begin to thicken. When it becomes quite thick remove from th» fire and stir while it becomes cool, till thick enough to spread with a knife. This will frost several ordinary-sized cakes. CHOCOLATE FROSTING. Mrs. C. H. Wheeler. Whites of two eggs, one and a- half cups of fine sugar, six great spoons of grated chocolate, two teaspoons of vanilla, spread rather thickly between layers and on the top of the cake. Best when freshly made. It should be made like any frosting. NUT CAKE. Two cups sugar, one cup butter, three cups fiour, one cup cold watdr, four eggs, three teaspoonfuls of Strong's Baking Powder, one and a-half cups kernels of hickory or white v^alnuts. WHITE SPONGE CAKE. Two tumblers pulvcized sugar, one and a-half tumblers sifted flour, one teaspoonful cream tartar, whites of ten eggj beaten very stiff, then add the flour and sugar and beat as little as possible, bake in a slow oven. CAKE. One cup sugar, one tablespoon butter, one egg, half cup water, one and one-half cups flour, two teaspoons Strong's Baking Powder. GENTLEMAN'S FAVORITE. One-half cup of batter, two cups of sugar, beaten to a cream, seven eggs, beaten separately, two tablespoonfuls of water, two oups of flour, two teaspoonf ule of Strong's Baking Powder. Bake in jelly cake pans in a quick oven. Jelly ; one egg, a cup of sugar, three grated apples, and one lemon. Stir until it bulls and becomes thick. Let it cool before putting on the cake. BLACK FRUIT CAKE. Mrs. a H. Wheeler. Three-fourths pound 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 wine glass of brandy. The raisins are better if soaked in brandy over night. BLACK CAKE. Mrs. O. F, DeForrest. — — — j».v~.»^» .u»«»j ...» ^,u»u.... H»^... . ..TT*- ^-wM-f-si? ff/ttwrrij vsgsitt 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. I' This makes two very large loaves. Baked in tin cans or hoops, for weddings. Splendid. Second thoughts are often best. uvMiMir^M^^^k^ixt 70 THE ART OF COOKIJ^Q MADE EASY. \r FROSTING FOR CAKE. Ella Guild. One one *"K>8tinK sagar, two tablespoonn oi ^ater, boiled to- gether take H "the stove and stir in the white of onr egg. beal« raff'r^C Vu. ai together well, the. fro^your cake with it. if" iian this. ;HITE CAKE. * and you will jv >'3i- Mant a, ICE CREAM ICV'NV. FOR Mrs. P. b'. .^'f<'r. Two cups pvlvcrh 8*1 Bugjsr 1>cilcu i^ v. thick syrup, a^three «ri- ctrnnt V F«;«enr? ^'. ill's, when cold, add the ^SVl ^^1^; ^iTbSfc.. ;u.l ila^or^d with two teaapoona citric acid. SPONGECAKE. Mrs. W Arthurs. Four ^SLSa, two cwpa sugar, two cups flour, one-half cup cold wa^er tvSe tSpo.afuls'^ Strong's Baking Powder, beat the .-3 separately. ^.^f CAKE. Mrs. W. Arthurs, One..i>p butter, two cups BUgar, three cups flour four eggs, cup milk, llr^o teaspoonfuls Strong's Baking Powder. GERMAN LADIES' FINGERS. Hdena Smith. att-^^r. Beat the yelks of five eggs with half a pound of sugar for fifteen «.5««5oB Rdd half a Dound of blanched almomis, cut fine, the grated Td ot onflem^" mFx Wl. add half a pound of flour very gradual y roll out ^he strips and cut into strips the length and size of the fore- finger, bake in a moderate oven. . RICE CAKE. • Helena Smith. One CUD of white sugar, one of rice flour, five eggs, one teaspoon- ful of ^yeJsenre preferred, beat all together for twenty minutes; bake he ii an hour in a moderate oven. PUFF CAKE. Mrs. Sam. McMaster. One CUP of sugar, one of flour, three eggs, three teaspoons cold water?two of Strong's Baking Powder, a pmch of Bait, bake in sponge cake pans. THE PASTE F ABOVE. One cup of milk, one teaspoon rn starch, one egg, a pmo^ of «Scoo"f like boiled custar?;, split each cake open with^akn^^ and fill the space with the pa«te, xasmg «%"= ""' ^u^" V~ii -"^ith outside the clikes t hey may be made extra nice by icing witn chocolate dressing. ^gQcoLATE CAKE. Mrs. J. D. Odelk , . One and a half cups of sugar, one cup of milk, two cups of flour, piece of Gutter the S.e of In egg. one egg, two teaspoonfuUi of What U one maa's food is another man's poison. i Wl butter, itarcb. 4 THJS Af-rT C.r COOKING MADE EASY. ?1 boiled to- gg, bea'oJi e with it. add three add the teaapoona f cup cold irder, beat four eggs, er. ir for fifteen I, the grated y gradually, ) of the fore- ine teaspoon- ity minutes; ee teaspoons a pinch of egg, a pinc^ with a kni>' Af nnv A.nnAAT' —■\"IJ --£-"- y icing with I cups of flour, iaspoonfnls of S'Uong's Bakinii^ Powder. Icing— Whites of two eggs, one oup of sugar, one -half cup ciiooolate, LAYER CAKE. Allie Andrus. Ojqh cnp of au/<,aT , one piece of butter the size of an egg, half a .3up ill svii' tvfo eggs, two cups flour, two teaspoonfuls Strong's Bakijig Po\wder, h^ke as for jelly cake. MRS. WRIGHT'S FRIED CAKES. Two cups of sugar, two cups of sour milk, t\ro egofi, one heap- in^ spoonful soda, five tablespoonfuls of melted butter. FRIED CAKES. One and a-half cups of sugar, one cup of sweet milk, half cup butter, two eggs, one heaping teaspoonful of Strong's Baking Powder. Mix soft. APPLE CAKE. • The grated rind and juice of one lemon, one sour applo. pared Hud grated, and one cup of sugar ; boil Ml together for five minutes, Luaking a jelly, which is to be spread between the layers of the following cake : One cup sugar, piece of - butter the size of an egg, toe cup fiour, one teaspoonful of Stxong's Baking Powder. A in IfLvara ^ Bake in layers. BREAKFAST COFFEE CAKB. \ Three cups bread sponge, one-half cnp butter, a little sugar and one egg ; roll thin as Baking Powder Biscuit, cut with a cake cutter, sprinkle over a little sugar, cinnamon, and little bits of butter. BREAD CAKE. Two cups light dough, one and a half cups of sugar, one of butter, half cup of milk, two eggs, large teaspoonful Strong's Baking Powder, grated nutmeg. If too thin, stir in a little more flour, having added a little more baking powder to it. DELICATE CAKE. Two cups sugar, one of sweet nylk, three-nuarters oup of uutter, three cups _ flour, three teaspoonfuls of' Strong's Baking k'owder, whites of eight eggs, slice citron. CORN STARCH CAKE. Whites oi four eggs, one cup of milk, running over, half cup butter, two oi; ps sugar, one and a-half cups flour and one of corn- itaroh, two teaspoonfuls of Strong's Baking Powder. This makes two loaves. HARD GINGERBREAD. To one quart flour allow one pint of molasses, in which has been ssolved one dessertspoonful of soda ; flavor with nothing but Erer : do not handle too much, and roll "and out in any shape 72 THE ART OF COOKING MADE EAST, % w ID.. « GINGER DROPS. «"« teaspoonfuf of doves.^ne t^.' spoonful of cinnamon one of allspice, a little nutmeg, two tS- T^^tl, °'- Strong's Baking*^ Powder, one anf ' one-SSf Cndy. ™""«' "«<'«d on cake ; L TffJB ART OF COOKING MADE EAST, 73 CUP CAKE m „ ■^^•'W ISddy. Baking Pow<,errfl„or-i?S sW^TEtSr'.-f ^»' COLD Water cake. m (Same.) three rdXrc7pVflr;^rt:a^^^^^^^^^^ -^ water three teaspoonfula of StromJ'cnTC"'"^ w?'°^«" ""d cinnamon yolksand White. beaten',l7«"ai1y^?n^el^p Jo^er. three*?;" .' ^ LAMOUNTAIN CAKE. HNION CAKE. . ^'■*' Tyler. three ;:i"ffl'*'So5rhToTi"^'*/"^^ <>-« cup ,weet milk spoonfuls StPoncr l?v?!L ?P oomstarch, four effm twn /if' Strong-. bKI V/de?:"' °^ ^«««°. two^^S-Xfll; CUP CAKE. g?«.onV:Vo^*.^^^^^ oupaofflour four Baking PoJfder. ^' **""*• *«-P<'o'»'ui- of Str^n^i FRUIT CAKE. a cream wffyou5"hS •"ILfr^'V'} dark-brown .agar ; beat it to ' these first, but put afa o^ etht fnS ^^* ^^^^ 20 e^" dSS^bJi? Tit yf«' hand?, and .;^XtiHr?u*halTtr'**^?"^^ -"ooth beforehand *wo Donnda aitt^Aa ^ "*^c them all in ; hava n«^„ jjl the time, fivJ^Jda 'rS^j^^n^/S^ '*^* '» PadukfirnSSj ,|M>on peel, two ounoea orlSS Sii " P°"°**» cunanta, two ounSf * Peacup black eyrup : Vou mnf? J^\ '^' T '° ""It Jok ' tJte S3! [are in. ^™P ' y**° «°rt "ot atop beating tiLi. " ngJedienfc, On- K COCOANUT CAK5. ^^J^^o^&,^rS. "^!5.r -P.?"^ -hlte. of Si, *"""""" ou-oag s Baking Powder. " ffi ta iS'*' *"""* **"' Two^aa. JONES' CAKE. ' . Of two erUfl, choose the least Mm 74 THE ART OF COOKING MADE EASY Yx FRIED CAKES. Oae oup BUKar, one oud sweet milk, butter eize of egK< -ii-* inia- ■poonfuls of Strong's Baking Powder, one teaapoonful salt, one egg. fhii:d cake. One cup sugfvr, one oi p sour milk, one cup aour cream, two level teaspoonfuls soda, tn > .^ggs, Ealt and spice. SPAi^ISH HUNS. One cup brown sii; t ;, one cup molasses, one cupmelted butter, one cup water, four eggs (reserve the whites of two for frosting), three teaspoonfuls of gi ound cinnamon, a little nutmeg, flour to make a stiff batter, in which put four teaspoonfuls of Strong's Baking Powder. Last, add a la; .^e cupful of chopped raisins. FROSTINO FOB ABOVE. One cup brown sugar, whites of two eggs; flavor to caste; brown slightly in hot oveu. SNOW CAKE. One cup pugar, one and a-ha. " cups flour, two tea-poonfuls Strong's Baking Powder. feift all together tiu.aigh a sieve ; add the whiteu of ten eggs, beaioo stiff ; flavor and bake in quick oven. WHITE CAKE. One oup butter, two cups sugar, two and a-haF cupii flour, half oup sweet milk, whites of eight eggs, two teaspoons Strong's Baking Powder. NUT CAKE, One cup sugar, half oup butter, two ei^^s, half cup sweet milk, one fl.nd a half cups flour, two te.ispoons Strong's Baking Powder, one large cup chopped walnuts. Frost when baked, mark in squares and p at half a nut in each ^u;' -6. FRIED CAKES. One cup sugar, one cup sweet milk, three tablespoons of but.tr ■ , three teaspoons Strong'S Baking POWder, two eggs ne quart flour ; flavor with mace or cinnamon. WHITE FRUIT CAKE. Two cups sugar, one cup butter, one cup Tiilk, iff ups ir, two teaspoons Strong'_^'' ON MADELINES stirre'iTa'r:am'lS^\f;,.y-hr' ' ^^ °' ^"'*- (-«'»). one ond a half o.. . flour half a ,'„« '^"^■'T ' "P "''"^ (»"»•») Wou , MOUNTAIN CAKE. two eggs, a little nutmeg. onongs Baking Powder, p. WHITE CAKE of thS::r^;Sri^'.^X-i^ «- -d a-han cups sour, white, ^ Strong's Baki^g Powder vZTZ ''""'''■ '^2 *'^^^«'- <>« > the hand. * i-uwuer. (ream the sugar and butter ^slih / n„„ , ^WALNUT CAKE (Vei , good) and a'^LFc^upl o^"£reZ^^; T^^ ^ [four eggs. hal?a larg; Ip-^fSro? -itT^J^fe^ -P of nuts. [Bpice.hal- •> nutmel a little c°o. « ^H I' *'^''"* *'"0"'^* o**"- Wyfine; oeat the ShJtes and yo ks'of ^.7/^'"'' "^ '^^'^''"' ««* ieaspoons of Throng's Baking Powri^'^T'^'^'i^'^hree mketwosmallloaves^^tisraZ,.Sl;f-„^^^^^ *bove will ICE CREAM CAKE .upB^flXr'hycip^rS^^^^^ and a-hah Jaiing Powder, white, of thr;;eggs ''"'"« *""P°**° strong's TT-i^ , FILLING. ^t the same dVy'upVZfiLgt.^"*^^**'^^^^ '^« '^^^ They who win may laugh. \ I h 1 ir 76 THE ART OF OOOKINO MADE EAST. SPONGE CAKE (Ewy and good). One cup of «ugar. one cup of Bour. three eggt, one t«wPoo°J«* of Strong's Baking Powder, one t*w««P<>°°*»^ ^'J^^^^^^^^ flavor™ tS.te. Take two .heet. of paper, .et y^"^ fl°"5;"'*«';.° one • now put floor, sugar and powder into it and iift them , «ei Ihl iif te^o^n the other Snd to., flour and .ugar back mto l*. •f d mft asain. and .o on, six or seven times ; beat the eggs in a bowl Iwje eSuflh to hold all the ingredients; when they »r^ very !»«»»* *°" Tthe floir and .ugar and beat up briskly ; .*h«n »il *^f7**l[^'°^ flavorinB; bake in .hallow tin. This recipe, baked in a Im M la^oM a dripping-pan, and spread with jelly a. "oon as taken Kthe oven and%dled up at once and then Y-^PPeJ m » Ja^*' nSin. will make a. nice a rolled jelly cake a. I have ever seen. *^ Mrs. Strong. COCOANUT CAKE. Two cups of sugar, three of flour, .three eags (I«»^inf ««' "i* whites of two) one cup of sweet milk, two tablespoons of butter, Three tew^^i o7 StPOng'S Baking POWder. Bake as jelly **''*FR08TiNO.-Whit6« of two eggs and sugar, well beaten ; spread upon the'Se; and sprinkle coconut over it. lie«,rve the largest amount for the top of the cake. CHOCOLATE CAKE. Haltie Strong. Two cups fine sugar, three eggs beaten separatelv, h»W » ««P ?' butterrttre? cups of%ifted flour, three teaspoonfuls of StPOng S Baking Powder (mixed ia the flour dry), one cup of milk , bake in layers, thick enough to cut when a day old. FILLING. One cap of rich milk, one egg, or the yolk, of two , make into a cuVtard, and flwor with Strong's Essence Vanil a ; beat the whitei of the eggs to a stiflf froth, take two cups of sugar and *twoTabl2l«onful« of'boiling water : boil the sugar and water for a few minutes,' hen pour on to the white of ePgs, beating lUl the time^ few drops of Strong's Essence Vanilla ana grated chelate to taste ; spread on top of cakes. This wul make two large or three small cakes. CREAM CAKE. "^ Mamie Nevitt. Two eggs, one cup of sugar, one rup of cream, two caps of flour, two tMspoonfuls of Strong's Baking Powder. nivriERBREAPr Miss L. Stagman One cup of butter, one cup of sugar, two cups of "^1?*»««! fi^" and ^o-half cups of flour, six «8g». «"* r^^f" W StP^K and cinnamon fences to taste, three teaapoonfuls of Strong's Baking Powder. Bettor to f9 to bed supperiess than to rise in debl. Ml A, TO ^^^' -■■=^^;.V'* ■ ,-, a^^vw^ teurpoonful cold water, tur-aifter on t them i let > it, Mid aift i bowl largfi ry light toss ' ,e water and in a tin as an as taken id in a table tver seen. . Strong. ving out the as of butter, ake as jelly iten ; spread e the largest half aoupof of Strong's ip of milk ; ) make into EiniUa ; beat of sugar and d water for a ating all the t and grated iil make two two caps of molaasea, five srmilk, ginger of Strong's debt. TREART OF COOKIKO MADE EASY. 77 Hoii^oBopathiC'S'Reniedies MAir BK FOI!N|> AT A.E.Fawcfitt'sDrngStore 67 King Street, West, TORONTO, - ONTARIO. W^. T. STRONG, --^ DRUGGIST -^^ 184 Dundas Street, London, ■HTU/^T no i r ■n TT iiviiiio^-ii^c AUiii'^T FOR- HAISEY BfiO'S REMEDIES . 78 THE ART OF COOKING MADE EAST, JELLY CAKE. A piece of butter the size of an egg, three-quarters cup luffar, three-quarters cup milk, two teaapoonfuls Strong's Bakinff Powder, three eggs, bake io a quick oven. FRUIT CAKE. Half pound butter, one pound brown sugar, one pound currants, one pound raisins, two ounces ppsl, half cup milk, half teaspoonful soda, one teaspoonful spice, three eggs. CHOCOLATE CAKE. Mrfi. Wandlesn, Take six eggs (whites only), two cups sugar, two oups flour (no more), two teaapoonfuls Strong's Baking Powder, half cup butter, one cup corn starch, one cup sweet milk ; bake in layers or shallow loaf. KILLING FOB CHOCOLATE CAKE. Whites of two eggs, one and a half cups pulverized sugar, eight tablespoonfuls of grated chocolate. SPANISH SHORT CAKE. Three eggs, half cup butter, one cup sugar, two-thirds cup sweet milk, a little cirnamon, two cups flour, one teaspoonful of Strong's Baking Powder ; stir flour in ; do not knead it ; the eggs, butter and sugar b^aten together until veiy light, bake in shallow tins ; when done spread a thin frosting over the top ; make this of the white oi one egg, sugar and a teaspoonful of cinnamon, set iu the oven to brown. SCOTCH SHORT CAKE. Take one-half pound of slightly salted butter, and one pound flour ; then mix flour and butter with hands ; then add four ounces of loaf sugar, and work aU into a smooth ball ; then roll out until it h an inch thick ; prick over with a fork, and pinch round the edges, and bake for half an hour in oven, and with a moderate fire, in a round or square pan, &( cording to taste. RIBBON CAKE. Two cups of sugar, half a cup of butter, three eggs, three- fourths cup of milk, flour to make the proper consistency, and a teaspoonful Strong's Baking Powder; take out one-third, and add to it a cup of raisins, one of currants, citron, spice, and tablespoonful of molasses ; bake in layers, and put together with jelly, while warm, having the fruit-cake in the middle. HICKORY NUT CAKE. One and a-half cups sugar, wliites of four eggs, three-quartei-a cup sweet milk, two cups flour, halt cup butter, one cup hickory nuts, two teaspoons Strong's Baking Powder ; bake in square tins. SEED CAKE. One quart flour, quarter p und sugar (or small cup), one tea- spoonful allspice, ( ne teaspoonful ginger, one cup butter, half cup milk, half cup yeast ; work up to a good dough ; and seeds or currants ; let stand to rise ; bake an hour. Frugality makes an easy rhatr for old age. THE ART OF COCKING MADE EASY. TO ROCK CAKE. flnnr^*irP'"*"'*'^\**'''*''P°"°'"'" ^"***''. ^^ ««««. tWO CUDS Powder ; drop from a spoon in small cakes. """"«* =* aaKing PLAINER ROCK CAKE. Baking^ Powder; »./«,, .xxt^'Z' ZTTJ^t^ CHOCOLATE CAKE. CORN STARCH CAKE. con.?te:.ron?aSraSo'„tS"P/t^^^^^^^ '"^^ -P '""'^. one cup spoonfuls Strong's ^z}S P^^JI'**' ^F"' «"" ^'"^ ^^^alf tea*. Essence LemSS.^ ^ P^^wder; flavor with Strong's rru FOREST CITY CAKE nn«i,.i» ^ * ^''SACAROONS. occasionally put in a llttlo 4.1 ,' . T^ ^^^ almonds in a mortar, the eggsuM theyaev^^^^^^^^ beat to make a paste. Take a Uttle flonr ?„ ^ T"«^ "' ^'^^ •"'^^"'•e small cakes, bake a few m "utea "^^ *° ^n"/ ^T^' t""^ ™old into top of the oven should bTthl, hutt'st "*'*^"''**«^y h«* <»ven ; the RICE FLOUR CAKE. ' with KS's^Esl^^nce lVZ^.' r.^.T"'* °' ''°« ^^-^ ; flavor an hoS; thfn add t?e flou^ °' "' *''" '««" '^'^^ •»«»' ^all -. GOLD CAKE. , a.hal?"o up7.i?tfd' fl'ou'r '^^'"tea^noonf \ ^'^'J f /* ^'^'-' -« «nd I Powder -the yoke oTfour eggs ^°'"^"''' ""^ S*'°»K'8 taking Q ^ ,, SILVER CAKE. I yolk'.'"*' *' ""''^ ^*'^«' «""« ^^-e whites of the eggs instead of the Thr«- t ^ liAISIN CAKE. |ora,e sour milk and soaajVe in sS^^^oS. * '''*^ ^**^**«'' AdvlM not what Is ple«„..,. but what i. u,.fi,l. «"•» 80 THE ART OF COOKING MADE EASY. HERMITS. ' One and a-half oapi of augar, one of butter, one of rattini ehopped fine, three eggs, one teaapoonful of Boda dissolved in table- spoonful of soar milk; cut as cookies as soft as you can handle. VELVET SPONGE. Two caps of sugar, six eggs, leaving out the whites of three, one cup boiling water, two and a-half of flour, one table8pf)onful of Strong's Baking Powder; beat the yolks a little, add sugar and heat fifteen minutes, add three beaten whites and oup of boiling wsiiei just before the flour; bake as Layer Cake. DRESSING. One pint sweet cream beaten to a froth, sweetened and flavored to taste, one pound almonds blanched and chopped fine, spread this between the layers thickly and on top. The queen of cakes. CAKE WITHOUT EGGS. One and a-half cups of sugar, half of butter, throe of flour, three teaspoonfuls of Strong's Baking Powder, one cup chopped raisins (well floured) and added the laat thing before putting into the oven; spices to taste, COOKIES. Two cups sugar, one cup butter, one cup milk, three eggs, flour encngh to make a soft dough; two teaspoonfuls Strong's Baking Powder; roll thin, sift over with sugar and bake. COCOANUr (;^KES. One oup of butter, two cups of sugar, two cups grated or pre* ^rfured cocoanut, two eggs, flour enough to make a stiff b&tter, one teaspoonful of soda, drop on buttered paper in pans. DOUGHNUTS. Ada King. One cup sugar, two eggs, two tableapoonfuls of melted butter, two-thirds oup of milk, two even teaspoonfuls of cream of tartar, one even teaspoon of soda, flour enough to roll, salt and nutmeg. FRIED CAKES. Mrs. S. McAfaMer, Three eggs, two and one-h..lf cups sweet milk, two cups sugar, three teaspoonfuls of Strong's Baking Powder; spioes to taste; rollout and out in shapes, and fry in boiling lard; while hot dip in fine sugar. SOFT GINGER CAKE. Mrs. W. A. CavMn. Two eggs, one and one-half cups of molasses, three tablespoons of butter, one teacup of milk, two teaspoons of Strong's Bak- ing Powder, two cups flour. SPICE CAKE. Mrf,. Cook. One and one-half cups of sugar, half cup butter, two cups of raisins ohoppvd, three eggs, half » nutmeg, one teaspoon cinnamon, Thosi; who think must govern t< ose who toil THE ART OP OOOKINO MADE EASY. 81 Garbo-Peptine 4 Wafers Ublef or iTafer, of iCSSShlo S^J'^P^r '^ ''^^'P" with PtiDsin for DvaiMtn.-^ "iw-jmo inaioated remedies. oomSinAd N.u..fc krnSg SoK inJ^?"*'"?' Watobrub, H^Sta™ •loholio «imal Jto, e" ' "^ '" °'" ta, two cups flour, salt and ginger to taste, one tablespoonfnl aaleratas. SUPERIOR GINGERBREAD. One cup of brown sagar, one cup of butter, one cap of soar milk, CQo cup of molashes, four cups of sifted flour, one taolespoon- ful of gingeiL*, two teaapociifuh soda ^iiasolved in a little water, twQ egss, two cups of raisins, spice to taste; pat soda in last, when yoar cake is well mi^ed. SCOTCH SHORT CAKE. Four pounds flour, two and one-half pounds butter, one- and one- foarth pounds sugar, one wine glass rose wator, one-hnlf pound caraway comSt-B, one pound citron; rub the butt«r and eugai,' to a oreana, add the xow water, then the flour; roll out to rather less than one-half an inch in thickness, and strew the comflta and v^itron on the top: pass the roiling pin over them, and then out into squares and diamonds with a pa&te jigger; good for three months. DRIED APPLE CAKE. Preiiftre by washLig and soaking over night, two teaoapluls of dried apples, squeeze dry and chop nne, and simmer two hours in two oapfals of New Orleans molasses, and when nearly cold, add to the cake, Make as follows :— One oupfnl of sugar, one-half (fupfal of bntter, four caps of floor, two eggs, one dessertspoonfc.l^f mwe milk, spioe with cinnamon. Observation is the best tefieher. THS ART OF COOKINO MA BE EAST, 86 ,,ru-. . . 1^>ELICATE CAKR. Whites of BIX eggB, ooe and a-half oups Bugar. two and a h.lf cups flour, one-half cup butter, one-half cud S 7^^* *" of taking powder ; flavor to taste. ^ ^' *''° *««'POonB GINGER COOKIES. iwo cups boiled molasses, one cup sucar nnA nii« «„«. « tabiespoons vinegar, two teaspoons so/a.TliUle salt "^onf tah^ spoon ginger; boil the molassw three or four minutS- thl» il^i the^sugar and the beat.n egg. vinegar, soda. &o.rflo«?"to*rdrv'fry T *i. 1.x , . ANGEL CAKE. 10 tne whites of eleven eggs beaten stiff on a nlaft«r ..aa - invert the pan ou two oups, and let it stand until cool ' n u» .. COMPOUND CAKE. n ^S'^ » BRIDE'S CAKE. tw^^SHS^af wJll h'ii?'' T *"** three-quarterspound sugar; chSTfi!J^,?"'Hr* ^^*®^ ' ^°"f, P°""<^« «^ ^^^l seeded Sd ,mf ^fi^„ ' ****<"^d8 of currants, well washsd ; one pound of citrw. Ti««* tk- V. II « cream, then add the sugar and work until whi»» X i erstorylft. in dtometerf />^Z7/' HONEY 'oak F p„ . ., COOKIES. On. * WALNUT CAKE. Ih^y who never think, always talk; --Tft*i^^^>, Ji^^ ^l-U-i.^ ...»„ J: ii 86 TUB ART OF COOKING MADE BASf. Essence Vanil a ; put the „nlk^^^^^^^^ replrtting'" a large bowl; in a farina kettle; beat the egga w» ^' ^ ^he brown sugar in wet the corn atai ch with a little ''Ol^.^j^^^^^^^^ Bcorched, but not a pan and set over *»?« fi-^^^^f^' ""?;« e«rPO"' ^^'^ '"^^*"" ^"'^ burned; turn the «7^d">8 "^I'Vfire- sti^^n the corn starch, when into the kettle, and set on the tare sur in * ^^^^ thickened stir in the scorched suga^^^^^^ ^^^^ard in set in a cold place to "^jfff^LIAN^ CREAM. * One quart cream, four wine g^^^f ^^^^^^^^ sugar, juice of one lemon, ^^VfeTtt boirupffly a few minutes; Sm S ru«rrh:rwtl:\^^^^^^^^^^^^ adding lemon juice {aT-*tir thoroughly. Jjf/et^- -.^^USSE. "^°' ^ie^Th »S™e U». to thicUen, add a.vo.mg «.d the 3i. wUoh .held bo .K0«.u,.^ wh,^fgd. Mrs. Sto,'-e. , „ -*. «f milk add two sheets of isinglass, » sma" To two quarts of milk, »<*« wo ' . .»^ f ^^^^ by handful of Irish moss; f he ";«« \°^^^^^%«^^^^^^^^ bag. Letlt itself until thoroughly f'^^^^?^' J*Vad "ugar to taste ; one tea- again into mould, u, cool.^^^^^^ ^^^^^ Take eight mediunwMzed appl- an^J^^epa^^^^^^^^^ '\^"«Vto a'So h "sweeten did S^vte'd'to tLe. Whip the r^^rer4t*o%hiramTntset on the ice tilWery cold. *^*' Strive to learn from all things. I ..^..-^■^.-.jfe^iw^:, ..V- aJhASffllaiaigi \ es of four jina in the bhe raisins ore nicely. own Mgar Strong's a the tire arge bowl; m sugar in 3d, but not xture back arch, when ,e fire; then custard in 1 after tak- B cold with two cups of lites of two nd set away r and fret ze. ,dd a pint of made cofifee; e-halt pound Add enough few minutes; : lemon juice 3 dissolved in [le has soaked the eggs and oring and the a small nt of milk by a bag. Let i* wte ; one tea- ihrough a bag for sauce; run int rich oream, te. Whip the i. TJJE ART OF COOKING MADE EASY. ICE CREAM. 87 1 J Two quarts good cream, ( ne pint milk, fourteen ounces white BUgL Tvo eggs; beat the eggs and eugar together as for cake, before mixing with the cream; tlavor lo taste ; place the can in the freezer, and put in alternate layers (if pounded ice and salt — use plenty of salt, to make the c-eam freeze quickly. Htir constantly and rapidly as ! ' begins to ircc<.e, that it may be perfectly smooth, and slower as it wdffens. As the ice molts draw off the water and fill up with frBHn layen. CHARLOTTE IIUSSE. Line the inside of a plain round mould with Savoy biscuits, cutting and placing them at the botlom to form a rosette, standing them upright and close together: fill with any flavored cream, but omitting the fruits; place the r.iould on ice; let it remain till ready to serve; turn over on a dish and remove the mould. APPLE I'LOAT. One oup ot pulverized sugar, one oup of oream beaten to a stiflf froth, five egg i beaten light, oce lemon, four large apples grated, three tablespooufula of gelatine dissolved in warm water. Fills one quart bowl. COFFEE CUSTARD. One-half pbt lifh cream, one-half cup cold cofi"ee, four eggs, sugar to taste. LEMON CUSTARD. Four eggs (leave out the white of one), one cup of sugar, one , cup of cold water, one grated lemon, a small piece of butter, one tablespoonful of corn starch ; bake as custard ; after it is baked cover it with the beateii white and pulverized sugar; return to the oven, bake a light brown. SPANISH CHARLOTTE. Place crumbs of stale cake or rolled crackers on the bottom of a pudding-dish, and put a layer of any kind of jolly or fruit over them. Continue them alternately until the dish is nearly full making the crumbs form the top. Pour a custard over it, and bake! Serve with sauce. VELVET CREAM. Two tablespoonfuls of strawberry jelly, two tablespoonfuls of currant jelly, two tablespoonfuls of pulverized sugar, whites of two eggs beaten stiff; then whip the cream, fill a wine glass cne- half full of the whipped cream, and fill the glass with the above mixture beaten to a cream. LEMON ICE. 1. One quart of water, juice of four lemons, one pound of sugar; strain the mixture, and just before freezing add the beaten whites of two eggs. 3. One-half pint lemon juice, one-half pint of water, one pint of strong syrup. The rind of the lemon should be rasped off before squeezing, witn lump sugar, which Is to be added to the juice. Mix the whole together, strain, after standing an hour, and freeze. Beat up with a little sugar the whites of two or three eggs, and, as the Better lose a supper than have a hundred doctors, f I I I w *fl • \\ m THE ART OF COOMNG MADE EASY. ice Is beginning to let, work tl)i« in with the spatula which will much Improve the oon.i.tenoy and ta.te. Orange ice the same. APl'LE SNOW. Prepare eight medlum-s^zed apples as for sauce; after it i" ooW break the white of one egg in a .li«h; turn yo«' '^Pp,^««*V;j« ''^^"JJ and whip with a fork thirty minutes, (^are shoufd be taken that each blemish bo carefully out away In preparmg the apples, as the whiteness of the snow depends mainly on this. VKIiVET 15LAN0-MAN(iE. Two cups of sweet cream, one-half ounce gelatine, soaked in a very little cold water one hour; ..nehalf cu,. white powdered sugar one teaspoonful Strong's Extract of Bitter A monds lleat the cream to boiling, stir in the gelatine and sugar.and as soon as they are dissolved take from the lire, beat ten minutes until ve^ light; flavor by degrees, mixing it well. Put into moulds, wet with clear water. FLOATING ISLAN'> One quart of milk, five eggs, and fiv, : •' ' '"P00°^''?%<>* ""8*''' scald the milk, then add the beaten yolls« '-J .t rring ">*<> *»>«"» J* little of the scalded milk, to prevent - .o-sj;; ttir constantly until of the right consistency; when cool, ^.v-m, U'\ it g«t ^/"^y ^'O^**' »°^ before serving beat up the whites of the e,,^ a stiff froth, and stir into them a little fine sugar and two tablespoonfuls of currant jelly; dip this on the custard. ALMOND CUSTARD. One pint of new milk, one cup pulverized sugar, onfl quarter pound of almonds blanched and pounded, two teanioonful- rose water, the yolks of four eggs; stir this over a slow fire until it is of the consistency of cream; then remove it quickly, and put i* >nto a dish. Beat the whites with a little sugar added to a froth, and lay on top. PRUNIS WHIP. Sweeten and stew three-quarters of a pound of F«ne8; when perfec^y cold rub through a sieve or colandtr; add the whites of four eggs, beaten stiif; stir light; put in a dish and bake twenty minutes; served with whipped cream. SNOW CUSTAKD (Ni e), One-half box of gelatine; pour over it a pint of boiling water; Btir until all is dissolved; add two cups of sugar and the J"»ceof two lemons; when nearljr cold add the whites of three eggs ; beat all thirty minutes; pour into a dish to harden. SAUCK FOR THE ABOVE. Take the yolks of the eggs, one pint of milk; b''*^*?" J° *"*fj bring to a boil ; when nearly cool add a little salt and StronR S Essence Vanilla. WINE JELLY. Miss Knox. Take one box of Cox's gelatine and soak it in a pint of cold water for two honrs: to this add a pint and a-half of boiling water, stirrinp Dry bread at home is better than roast meat abroad. i* .^ ^^ ':it±imimil!iimmr. a^^^of^i^tsi^jt&^lt THE ART OF COO KINO MADE EASY. IT IS A FACTE^ m THAT — mn mw of hed mmi m U the JJeBt Article in the Market for uU l^iaeases of the CJIEST, THROAT AND I.IJNGS, AND Ifl— ->l t<- i WORTH t ITS WEIOHT IN fiOLlJ TO ALL THOSE WHO srhKKH FKO.M Bronchial Catarrh, Coughs, Colds ASTHMA, BRONCHITIS, QUINSY, ETC. And, aa it is free from all injurious ingi-etlit'iiti-, can lie given with impunity to children. In severe cases of CHOm^ AND \VIT(X)PIK(I COUCiH it will be fuund invaluable. Public Speakers and Singers IN-- REMEMBERING to keep a bottle near at hand, can always avoid the unpleasant and annoying dryness which so often affects the throat. Beware of Imitations. None genuine without the Signa- ture of the Inventor, 331. 'R.^^^^L.-^r , «3r Sold by all Druggists and General Dealers throughout Canada and the United States, and at wholesale by THE LONDON DRUG CO., - LONDON. tiil^^iiiiiitfiiiiiftt mk MICROCOPY RESOlUTiON TEST CHART (ANSI and ISO TEST CHART No. 2) LO 1^ liiE tarn mm Im 1^ Hi. 1^ IK L£ u u. „ UUU 12.2 2.0 1.8 ^ .^IPPLIED IN/HGE inc 1653 Eost "lin Street Rochester, New York 14609 (716) 482 - 0300 - Phone (716) 288-5989 -Fax USA 90 THE ART OF COOKING MADE EASY. of the mixture; to tbis add three tablespoonfals of brandy and one tablespoonful of Strong's Extract of Lemon, and fill the mea- Bure with boiling water; mix this with the other, stirring until the sugar is dissolved ; then pour it into moulds wet with cold water ; set it away to cool. To remove it nicely from the moulds, dip it in hot water for one second. SPONGE CREAM. One pint fresh milk, two tablespoonfuls of Cox's gelatine, three tablespoonfula sugar, three eggs ; put gelatine into cold milk, let it stand awhile ; put on stove and bring to boiliiig point ; add sugar and yolks of eggs which have been well beaten together ; remove from fire, stir in the whites which have been beaten stiff, then beat for fifteen minutes ; add a little salt and flavoring, turn into moulds wet first in cold water. LEMON ICE CREAM. Squeeze any quantity of lemons desired ; make the juice thick with sugar ; stir it into cream, allowing nearly three quarts to a dozen lemons, and freeze. LEMON ICE. One gallon of water and four pounds of sugar, well boiled and skimmed ; when cold, add the juice of a dozen lemons, and the sliced rind of eight, and let infuse an hour ; strain into the freezer without pressing, and stir in lightly the wcU-beaten whites of twelve eggs. ORANGE ICE. Boil a cup and a half of sugar in a quart of water, skimming when necessary ; when cold add juice of half a dozen oranges ; steep the rinds in a little water, and strain into the rest ; add the rind, and juice of a lemon, and strain into the freezer and freeze like ice cream, EXTRA NICE DESSERT DISH. Make a sponge cake, consisting of three eggs, one cup white sugar, one cup flour, two teaspoonfuls Strong's Baking Powder, and three tablespoonfuls boiling water ; this will make three cakes on round tins, sufiicient for a dessert for eight ; then make a boiled custard, consisting of one quart of milk, two large eggs, and three tablespoonfuls of white sugar ; pour it over the cake ; take one-half pint of thick cream and whip it to a stiff froth ; sweeten and season to suit the taste, and spread it smoothly over the whole ; let it cool thoroughly by setting it on ice or otherwise. STRAWBERRY ICE CREAM. One quart of cream, one pint of strained strawberry juice, one pint of sugar ; mix the sugar and juice together, then s'ir in the ordatn. FLOATING ISLAND. Beat the yolks of three eggs until very light ; sweeten and flavor to taste ; stir into a quart of boiling milk ; cook till it thickens ; when cool, pour into r< Tow glass dish ; whip the whites of the eaaa to a stiff frotV _ „ eeten, and pour over a dish of boiling water to cook ; take a ta'ulespoon and drop the whites on top of the cream, far enough apart eo that the " little white islands" will not touch each Feasting makes no friendship. sr. jady and one fill the mea- ing until the cold water ; Ids, dip it in ilatine, three I milk, let it b ; add sugar her ; remove iff, then beat I into moulds e juice thick quarts to a II boiled and lud the sliced ezer without twelve eggs. !r, skimming anges ; steep the rind, and ke ice cream. le cup white 's Baking is will make eight ; then Ik, two large rer the cake ; , stiff froth ; noothly over >r otherwise. ry juice, one n s'ir in the en and flavor it thickens ; IS of the effga [ing water to lie cream, far t touch each lH THE ART OF COOKING MADE EAST, gj. s? prj.d'/ciTp?^^^^^^^ :e lo t'fiiS^ ^"•^^"•^ i'^'^^ -•" arra^nging around^he stf nSs ^X^l^^^^LZ'lt ^rS,,^^ SPANISH CREAM. Take half a box of gelatine, let it stand in a oint of mllfc An- te r;t*ff7r?th tLTT °'. ""5 *^ ^"' ^«** ^'^^ w^^s 'of" L^gg: .L"?a;if/;tk^r*iTKtti?K^^^^ gelatin*, ; after it boils the second time take^i? off 11 nA '"•''• *°/ iately over whites in the bowl ; flavoTJo teste! ^ ' """''•*• ORANGE JELLY. Mrs. Wellington. ring frequently; put on the stove to simmer Sz^intfl KL' ui WINE JELLY. Mi.fs Eddy. One box of gelatine in one pint of cold water • let it Ht^r^^ *«« r-fe zi l^of^'?h*I^l^s -- ^£^iB^^ sugar; let it boil five minutes ; sSamtw?ce. *^ ^^ """'■ *°^ LEMON JELLY. Mrs. Oaluaha. ORANGE JELLY. SNOW CUSTARD. CHARLOTTE RUSSE. Time and tide wait for no man. I)] 1. 92 T//E ART OF COOKING MADE EASY. sugar, aad flavor with Strong's Essence Vanilla ; line a dish with lady fingers cr sponge oake; pour in the cream and set in a oool place to harden, SPANISH CREAM. Make a soft custard of one quart of milk, volks of six eggs, six tablespoons sugar; put one box gelatine dissolved in one-half pint water over the fire ; add the custard ; flavor with StPOng's Essence Vanilla ; strain into moulds; set in cool place. RUSSE CRKAM. One-half box gelatine, soaked in a little water one half hour: one quart milk, one cup sugar, four eggs; mix sugar, milk, yolks of eggs and gelatine together; put in a pail set in a kettle of water, and boil twenty minutes; beat the whites of the eggs stiflf and stir into . custard, after taking off the fire; flavor with StPOng'S Essence Vanilla and pour into moulds; serve with sugar and cream or custard. WHIPPED CREAxM. To one quart cream whipped very thick, add powdered sagarto taste; then one tumbler of wine; moke just before ready for use, SNOW JELLY. One-half box of gelatine covered with cold water; let it stand while mixing; two cups sugar, juice two lemons, whites of three eggs beaten stiff; add to gelatine one pint boiling water, the sugar and eggs; beat thoroughly and strain into moulds; ' a custard of one pint milk, three eggs' yolks; turn over the ' ast before serving. WINE JELLY. One-half box Cox'u gelatine, soaked in one-hai.'; pint cold water One hour; add one pint boiling water, two cups sugar, two lemons, - grated; two-thirds pint sherry wine; let all come to a boil, then strain into moulds aud set in a cool plac<^ to harden. LEMON JELLY. One-half box Cox'd gelatine, soaked in one-half pint cold water L one hour; add one pint boiling water, and one and one-half cup, [i sugar, three lemons, grated; stand on stove until boiling; strain into [^ . a mould and set in a cool place. :; CHARLOTTE RUSSE. if Beat the yolks of four eggs, and stir them into one pint of I? scalding milk; boil like custard and set away to cool ; pour a large f ■ cup of warm water over a half box of gelatine, set it on the stove, but do not let it get hot; beat the whites of the eggs very light, and add enough pulverized sugar to make stiflf; then whip one pint of t* good cream and stir into the custard; then the whites flavored with Strong's Essence Vanilla; then the gelatine well dissolved; x mix thoroughly and set away to cool (about two hours). Line your dish with either sponge cake or lady fingers, and fill with the mixture. Let it stand five or six hours. LEMON SPONGE. Take two ounces of gelantine, the peel of one lemon, and one cupful of cold water. Set it by the fire uufcii nearly boiling, then remove it to cool. Beat the white of three eggs to a f loth, add one teaapoonful of fine sugar ; then add the strained lemon and gela- tine by degrees, beating all the time with a fork. No one knows what's in a pie till the lid is off. I K- 4sy. la ; line a dish md Bet in a oool i of six eggs, six in one-half pint with Strong's place. ■ one half hour: r, milk, yolka of sle of water, and as and stir into )ng's Essence : and cream or wdered sugar to ready for use. ter; let it stand whites of three vater, the sugar a custard ^ ast before pint cold water ;ar, two lemons, to a boil, then pint cold water id one-half cup, ling; strain into Qto one pint of ol ; pour a large it on the stove, I very light, and i^hip one pint of es flavored with well dissolved; irs). Line your d fill with the emoD, and one [y boiling, then % fioth, add one )mon and gela- i off. DRINKS. SHAM CHAMPAGNE ruretv T,:r»^ . _ ' S3 Tartaric .chIC!"!'* ''•™'«'™" X,A CREAM NECTAR CREAM ,^ODA Coffee sngar tanr T'^T " ^''"«'«"^- three in numCi Sa o?t ' ^'^*«'-' ^^^e* pints • nntn. ounce ; oil of lemon twen?v a"" *««"' ^«» ^S- on^^V-"^^^' By using oils of oth;r frul L„'"*'P'' °'' ^^ract equ^l^toTh'*!^'''''' ""^ as you desire or prefer m-^°»'^° '"ate a»> inanv «„ * ""'''"°'- B T well about tKy-miS.f "°^ I''*^* «"« "^ *S fi"™ *''" divide into two Darti. i^? ®^' remove from tL I '® ^^^> and eight ounces randTinfJ A"**' one-haif, put sn^J^* ^"' «t"in, and shake well anrf „K '° ^^^ °*her half nufc !?P*'^''arbonate of soda or fo„r'':poors^romVo'th^ '""'^ ^'^''^yt^rZT '^'"^^'^ ^^^^\ onethird^full ofZterhiSTu '°*° ^ Wte g£er""K-^u*'''-«« as nice a cJasa nf nT ' '"^ ^ach and nonr fT^ ,?'*""««. which are strain through a iell» if *®" ^ays, stirring ^vf! "^'^ almonds ; To every Mllon .f ^P'^^^NT mm. Five quarts rft««K» • "'^^' ^^ ^'rwst. I Barf kak.'L- ' — " "ubwe ror u Bad habit, 8:ather imperceptibly. 94 THE ART OF COOKING MADE EASY. BLACKBERRY CORDIAL. Warm and squeeze the berrien ; add to one ^int of juice one fiound of white Bugar, one-half ounce of powdered cinnamon, one- ourth ounce of mace, two teaBpoonfuls of cloves ; boil together for one-fourth of an hour ; strain the syrup, and tc «<»3h pint add a glass of French brandy. Two or three doses of a teaspoonful or less will check any slight diarrhoea. When the attack is violent give a teaspoonful after each discharge, uutil the complaint is in subjection. It will arrest dysentery if given in season, and is a pleasant and safe remedy. CURRANT WINE. {Strain the carrants, which should be perfectly ripe ; to each quart of juice put two quarts of water ani three pounds of sugar ; stir the whole well together, and let it stand twenty-four hours without stirring ; then skim, and set in a cool place where it will ferment slowly ; let it remain three or four days, and if at the end. of that time it has ceased fermenting add one quart of French brandy to every fifteen gallons of the liquor, and close up the barrel tight ; when it becomes clear it is fit to bottle, and will be good in the course of six months. SUBSTITUTE FOR CREAM IN COFFEE. Beat an egg to a froth ; add to it a piece of butter the size of a walnut, and turn the coffee on it gradually from the boiling pot into the one from the table, in which it should be previously put. It is difficult to distinguish the tas^e from fresh cream. COFFEE FOR FIFTY CUPS. Two quarts of oofi'ee, four eggs, shell and all ; mix this with two quarts of cold water, and pour on ten quarts of boiling water. Let this boil for five minutes. Take off and pour in one cup of cold water to settle it. CHOCOLATE. Cut four ounces of chocolate in a sauce-pan, with enough cold water to prevent burning. Let it simmer gently a few minutes. When it comes to a boil add one quart of boiling milk and one gill of cream. Let it boil gently fiveminutes. BLACK CURRANT CORDIAL. Five quarts black currants, two ounces ginger root, one ounce cloves, two ounces stick cinnamon, two ounces allspice, four nutmegs, one teaspoon cayenne pepper, bruise the currants, the ginger root and cinnamon ; add all the other spices except p 3pper. Put into a thin muslin bag ; put the pepper in another bag ; pour over all one- half gallon whiskey. Let it stand 48 hours, stirring occasionally ; strain this off, and put over the currants another half gallon of whiskey ; sbir thoroughly, and strain into the other whiskey ; add to this liquor, four pounds granulated sugar, If too strong, dilute with a little water, then bottle. BOUILLON. Two pounds lean beef, chopped fine ; pour over it one quait cold water ; put it in a porcelain kettle, cover tight, and let it simmer four nours. Strain off the tea and let it cool ; beat the 1.5..- A»C 3 ^JtJl f's A.U«% 4-«M •' w\t^V i^ Ar. ^-Ua nf^vrA om/1 ail... if. W'Xill'C UI UIIC Cjj^ CUIU tsuu t-V Vli^ t^tt , pltv .V vsi vt.v' V,,.,,.,. ^..«. ..*-. -- until it comes to a boil ; let it boil until it becomes perfectly clear, skimming ; then strain through a fine napkin ; season with salt to taste. Better have some of a pudding than none of a pic> '*'«;. 57. Dt of juice one cinnamon, one- oil together for Ksh pint add a spoonful or less 8 violent give a is in subjection, leasaut and safe f ripe ; to each lunds of sugar; snty-four houra }e where it will id if at the end. uart of French 36 up the barrel ivill be good in i'EE. ter the size of a boiling pot into usly put. It is ; mix this with f boiling water. r in one cup of ith enough cold a few minutes, ilk and one gill root, one ounce e, four nutmegs, the ginger root per. Put into a 3ur over all one- ig occasionally ; r half gallon of ir whiskey ; add }0 strong, dilute rer it one quait [ght, and let it cool ; beat the ^^■fiVft '"n'i stir- it: I perfectly clear, leason with salt ' a pie. 96 vl , THE ART OF COOKINO MADE EASY. KASPBKRRY VINEGAR. juice ; boil one half hour, then bott « Tf ^-u. *** °"'' P'°* *>' berrie, ; they give a rich flal'o^ranS'tt blilf ^ J'tUo^r "' PICKLES, ETC. SLICED APPLES. of vinSgrr.relSnt'^Sf^^ficrcin.iaSo" Tlf ^ of sugar, one quart boil the sugar, vinegar and snioP^^^^^^^ ^"^ **? °"°°* »' «^«ves ; boiling, anf StXT;;ma1nTn SStr" 'ta'k"e thVm*' *P'«r^° a jar ; boil down the syrup until Ittt^iCnV^^i'o^^''' *"*" SPICED CURRANTS. -M ' " Bugar^reK'Ji::^™:^^^^ ^^^'^ »>--» cloves, ani^a little nutmL.ho^r^""!*""^'^^^ Gooseberries and cheS^^^ay SrU°ed^rthet™Ur^^^^^^ SPICED CHERRIES. three days m succession. ' ^ °^ ""'"^S" ' P^'"'^ on hot, SPICED GRAPES. ' of cloves and macelS "[.eZur P ^°^"'« °^ cinnamon, one each SPICED FRUIT. of brlkTcCmo^^rLX^^^^^^^^^ t?r' * ^^-''P^"' .pared; when done^u^rsLS L^ oteJ Uf^^ ^ SPICED PEACHES. toone^l'nf^regr^aUoTtSjie'prnr'S^.* """"^'^'^ ?«»<=•>- J make a rich syrup, dronintn tL^. ^" wh.te sugar, and of this cinnamon, a venr 1 tSe Sov«^ „ J^ ^"""P * 5™*" ^•"^f"! of broken root; whcnboilSrlrinv ;:iH' *°^*i«^ Pieces of ginger and let them 8imm«r l*^"l?/J**°>«« ?? *h« «yrup will^ver. witha spcon. put into-ja™. Therrori^orpeaches"- ^".*"'"^'^ .11 are cooked, •"»'— '— -^ peacnes in the jars. «,«!, * r •*"'"' »™«»«ucBui ine same make fresh syrup and pour over them It is never too late to learn. mi l i wM i i|ii i i i fe 6j 1. i-i' 96 THE ART OF COOKING MADE EASY. SPICED PEARS OR PEACHES. Ten pounds of frait, five poun's of sugar, one-half pint of vinesar ; maoe, cinnamon and cloves, Ved in a bag : boil the pears until clear ; then scald thoroughly in the syrup ; boil it down and pour over the pears. SPICED PLUMS. One peck of plums, seven pounds of sugar, spice to taste ; let boil down thick ; before taking from the fire add one pint vinegar. PICKLED CHERRIES. Take nice, large, ripe cherries; remove the stones; take a large, g'ass jar, and fill two-thirds full of cherries, and fill up with beat vinegar ; keep it well covered ; no boil'ng or spice is necessary, as the cherry flavor will be retained, and the cherries will not shrivel. PICKLED PEACHES. One gallon of vinegar, four pounds of brown sugar ; take cling- stone peaches, rub them with a flannel, stick two or three cloves in each ; put them into a glass or earthen vessel, and pour the liquor on them boiling hot ; cover them, and let them stand a week or ten days ; then pour off the liquor and boil it as before, after which, return it boiJing to the peaches, which should be covered closely. Let the vinegar and sugar, in the first place, just come to a boil. SWEET PICKLED PEACHES. Select ripe, but firm fruit, free from blemishes ; peel them care- fully ; allow a pound of sugar to a pint of good cider vinegar ; place cloves and cinnamon in a bag, and boil in the vinegar ; when the vinegar has come to a boil, drop in the peaches (a few at a time), and let them remain till done through, but not soft or broken ; then remove them carefully with a skimmer, and place them in jars ; repeat this process till all are done ; then fill up the jars with the remaining vinegar, and seal while warm. In tha same manner maiy be made sweet pickled pears, pluni^s, crab-apples, amd cherries. PICKLED PLUMS. Wash the p^ums clean and put into jars, and for two quarts of plums make a rich syrup of two pounds of sugar, one pint of vin- egar, with spice ; put the plums in jars, and pour over them the hot syrup. PICKLED CANTALOUPES. Select those of rough rind and quite ripe ; take out the seeds, pare, and cut them in tmaXl square pieces, and cover with good elder vinegar ; let them stand 24 hours ; then pour off part of the vinegar ; to every quart of the remainder add three pounds of sugar, and put them upon the stove and oimmer slowly until a fork will go through them easily, and they look clear ; then add one ounce of ground cloves. PICKLED PEACHES. Mrs. Bardwell. Seven pounds of fruit tu tuur pounds uf sugar; one quart vinegar-; spice according to taste. Who has. enough spice may season his meat as be like». J i Y. ■half pint of toil the pean 1 it down and to taste ; let >int vinegar. >nes ; take a i 611 up with is necessary, ries will not ; take oling- iiee cloves in lar the liquor \, week or ten after which, irered closely. to a boil. 3el them care- inegar ; place ir ; when the w at a time), )roken ; then ;hem in jars ; jars with the I manner Taa,y cherries. two quarts of i pint of vin- ver them the )ut the seeds, er with good >ff part of the ee pounds of y until a fork then add one S', one quart ) like». TUB AJtT OF COOKING MADE EAST. 97 SWEET APPLE PICKLE ^^^^rZPX^oZl^^^^^ pounds .ugar. on. apples (but do not peel them) befo™ » 'i'?^'"""' ""'^ °or« *>»« cloves in each quart*,?, and let the whol« h ^'''°A' P"' *«^° '"'^ole day. .lowly boiling. Can while hot ''^ *'*' **°^« '»' J>»« » rp w .u PICKLED CABBAGE. xaKo the outside leavna nft .^ -„j 1.1. place in a jar, pour boi^Jjrapiced vinel?n''*«f; °"l^" *'>'» »«««. tightly ; in ten day" it wiU K for uf e. " * ' ''''*° ''°''^' <=°^w 0„« h.u u u ,T9^^AT0 CHOW-CHOW One-half bushel of green tomatoea nna !i dozen green peppers, all choppeT fine 'snrhir" °°T«' o^^^'" pint of salt ; let it stand ove? nicht thl^^ ^'* SXI*" **»« '"aw one with good vinegar, let coKftur sTowlT^Sl*^'^^^^ '.°°^" in jars ; take two pounds of sucar twn iTi^' '***? ?™'" «»d P*ck one of allspice, one^of cloves one of Zii^'P^^u"^,".'" <»' ""naCn, mustard, one pint of grated horse rSfh' .°°'' "^ vinegar ; three or four onions, ff liked. ^® ' "*'''*'' '^''^ "^^ PICKLES menc, one ounce garlic one"Doi.nr„^«? f P«PP«r. t^o ounces tur- Th.-rf, ! * ^^ILI SAUCE. BixteL teLlroontirs^V" vr^^^^^ ^""^^S "'^ «^««° P-PPers. e«ar ; peel toLtoes,^' oi^tl;r ^Lt S^^ K" '^^' P.V«««. ^ (>RAPE CATSUP. vinegt^PSrvfe"llToffi.°?h7;t^^^^^^^ L^°" ^'^^ r^^ ^ ^'^^ "ugar. onetablespoonful'of grounni^vt^ an^ ^"""^^ ''^ '''o*" cinnamon ground allspice, SHround bCt rf°' ^'^ ?^ «'°"°'* together for an hour. ground black pepper; simmer all Five no„... „, £?.95PERRY CATSUP. downunt/rasThickarSe'SttT. «H!f'^-P""°^^ °* ""«•'? boU taste, a pinth of salt OMnint Si- *^** cinnamon and cloves to sieve anS bottle. ' ^*°* **' vinegar; strain through a hair Hunger i. the mother of im-atlence and anger. .jMUmOsn '. !iaacgs?" :^ ' m. mi: > 98 TH£ ART OF COOKING MADE EASY CHILI SAUCE. Take five large onions, eight green peppers, chop fine ; thi'^y ripe tomatoes, cut them ; five tablespoonfuls sugar, three of salt, eight cups vinegar, and boil together two and a-half hours, and bottle for use. GREEN TOMATO SAUCE. One peck of green tomatoes, washed, and sliced very thin ; sprinkle with salt, and allow them to drain twenty-four hours ; in the morning press out all the water, and put into a preserving kettle in layers, with a mixture as follows :-Six or seven onions, cut in slices, quarter of a pound of mustard— mixed— quarter oZ a pound of mustard seed, tablespoonful of cloves, nearly two table- spoonfuls black pepper, nearly two tablespoonfuls of allspice, and a tablespoonful of ginger ; cover with vinegar, and boil very slowly until the tomatoes look clear. MANGOES. Take small nutmeg or musk melons, peel them, out out a slice and remove the pulp and seed ; take three heads of caulifiower, one peck of small cucumbers, one quart of small onions, one quart of nasturtiums, one quart of small green tomatoes, one quart of green beans, one pint of radish pods, six or eight carrots cut in rings, and a half pint of mustard seed ; out the cauliflower into bunches leav- ins a small head on each ; put the vegetables into a large jar, pour over them a brine made of two gallons of boiling water and a half pint of salt and a lump of alum the size of a walnut ; leave them in the brine two or three days, then wash clear in water, d-am. Mid fill each melon, adding a teaspoon of mustard seed ; adjust the piece taken out and tie a cord around ; place them in a jar, and « anvof the ingredients remain fill the space with them; take six quarts of good cider vinegar, three-fourths of a pound of mustard seed, two ounces of allspice, a half ounce of mase, two or three roots of ginger, two or three red peppers, and one tableBpoon of pulverized alum ; boil while all together, and pour while boiling hot over the pickles. FRENCH PICKLES. Take one peck of green tomatoes sliced, and six large onions sliced • throw over them a teacup of salt and leS them stand twenty- four hours : drain, aud boil in two quarts of water and one quart of vinegar twenty minutes, then drain again and take four quarts of vinelar. two pounds of brown sugar, a half pound of white mustard seed? two tablespoons of ground allspice, the same of cloves, cinna- mon ginger, and mustard, and a-half teaspoon of cayenne pepper ; nut all together with the tomatoes and onions and boil fifteen or twenty minutes, or until the tomato looks clear. Very tine. HIGHDEN PICKLES, fihnn fine edual ouantities of green tomatoes, cucumbers, onions and a few' green peppers, and when mixed spriukie with salt ; let them stand a day, then pour the water ofif and pour on boiling vinegar, with mustard and spices. Some are wise, some are otherwise. ne; thirty ee of salt, iiours, and very thin ; mr honrs ; preserving 'en onions, uarter ul a two table- pice, and a ery slowly i out a slioe [flower, one ne quart of urt of green I rings, and inches leav- ge jar, pour r and a half Ave them in cl^ain, and adjust the a jar, and if m ; toke six i of mustard wo or three ibleRpoon of hile boiling large onions and twenty - one quart of lur quarts of hite mustard loves, cinna- nne pepper ; oil fifteen or f fine. cucumbers, ipriukle with and pour on 4 ^li^ TffB ART OF COOKING MADE EASY. 99 T.I, n PICKLKD TOMATOES. the "kin^TsVoZL'iirandTprffi ''"^'.r'^ ^V™ '"'*» have stood twenty foThiurs Sain off fh •"» '^'^' '''^' '''^^ boiling hot pick ^composed""/ on toun^d '0 iut? fl\Z.T * of cinnamon, and two tnaBnonnB «* „i„ i. *"»»'. two teaspoons drain oflF the ifnuid scaW Ft nn/L "'" ^^u"^*'"!' ^""^ ^^ ^"'Vr; CRExVM DRESSING. froth fddtJ'l.lVliSoC^^^ •^**' ''"*"?• '^"^ ^J^'? *° '^ -«ff of vineger oe^^^aJriretrllte^eX "^'''"'^ "^"'^ * ''"^ , HORSE RADISH. if preferrWir/orSVe^of ■'"?'' tablespoonful of butter, or rJiBh; one of 4eir^ IH J '?'* mustard ; t«ro of horse little skit. ^ ' """^ * dessertspoonful of vinegar and a PICCALILI. Mrs. Tyler. let them%tenwLi|ht'"?nTh'en''' '^'^^^' *1^ *«*°"P «»!*• '"'^ and add six green ^11^;^ grated hor8e-?adi8h^Src«n^nai?K*'""'°* ''5°PP*<* '^°«. o*** c'>P one tablespoonfu^g^ound cFov^s'^ont SweJnnr/l' T 7^ ""g*^' two of cinnamon on« half o* „n • • *"P°°"^"' •''ack pepper. add cider SSrenoStn^'f*' ""'^ thoroughly togetL?5nd to one hour of untU t^S omaSi^rT '>" ' ''«" ^'^"^ *'^'^S cover with a cloth ^ ^z^r^i^t^ r\ti::;^ PICKLED PLUMS. Mrs. Baldwell. egar rspTce'toSe.P"""'^ '"«" **> °°« P°«"<1 fr"" 5 one quart vin- PICKLED CHERRIES, M ^. Da Free.st, ounce dLaTof"(Srhir '^ ""«,"' '*''« P'°* ^'»««ar, one Blowly a-half h^ur ltd ij^'^ ^JTars tTsl "°' "^^ *°«**^« PICKLED PEAuHP:S. Mrs. Bardwell. egarfspra^oXto *tis°tir" ^"""'^ '^^ «"«"^ <>- f coarse salt stronir enough ,^ k.-. , , ^Twe^kTL^i &ta\1 Te°. ^^P'^^'f-Il^rti^lLTi; several hours ; take them out an^ S^nAI? '''•? *''"^'". *° °°»d ^»t«f [throw in With them ororZ^tS.^Z.'S .^iX^t^^^l:' Better do a thing than wish it done. i«.„ I -Jwnniiypil >^> 1 lOO THE ART OF COOKINO MADE EAST. alao a little alum and •ome peppers ; boil vinegar and pour over them hot. ^. _ No. 2. Take small cucumbers, put them in a large stone jar • to a our-tallon iar full put enough water to cover ; one quart salt, ana a'^m^heSro a walnut ; turn ofif the bri.e and scald every day. putting it on boiling hot. for nine days ; then w^h and soak over- Eight if too ealt, put into jars or bottles ; add whole cinnamon cloves, mace, allspice, and peppers (green peppers preferred) ; scald the vinegar and pour on^hot^^^^^,^^^^^^^. ' Three do?en large cucumber., three ^^ite onions ; grate allto a pulp, drain through a sieve several hours ; add salt, pepper, and good vinegar ; seal in bott;le^s. ^ ^^^^^^^ Afrs. If ml son. Four quarts green tomatoes after they are chopped, two quarts green pepjers. one quart white silver skinned on.ons half ounce white mustard, the same of brown, one tablespoonful of d>ff«r«"t Tnices one tekcup salt; mix all together and let it stand over- Sght ; in the morning s4ueeze it out ; boil enough vinegar to cover hem ; then can up. ^^^^^,^ ^^^^ Mrs. M. . i. 4. Cut the corn off the cob ; cook it in Plenty of water ; to twentv-one quarts of the uncooked corn, add three andote-half onSo" tartaric acid, dissolved in hot water ; put the acid m whife the coTn is cooking ; boil from seven to ten «>»«"*«« 5 «»°>^ tin; when you prepare the corn for the table, pour off the sour waterTand aover it with fresh cold waier ; and to a 'I««\add a Tmall teaspoonful of soda, and let it stand a ^ e^ J«™«° J ^^^J cookinc when cooking put in a tablespoonful of sugar (if it should ZkVfliow while cook?4^po^ur^back^a me of the sour water). Mm. M. . ^, ., Half a bushel of tomatoes ; peel, stew, and strain fheni, then add one tablespoonful of ginger ; one tablespoonful of cloves ;tw^^ fblespoonfuls of cinnamon ; half a teaspoon ul of "JP^PP^"^' *J°: thirds of a teacupful of salt ; one teaspoouful of '"""ta'^'J ' «^« P'°* of vinegar ; a few onions ; simmer slowly three or four hours. . ENGLISH T'lCKLES. One ne V of green tomatoes, half peck of small white oniOT>8, half neck of crcuSbers, quarter peck of stringed beans, four cauli- flower Put vegetables \ntojar*^withlaye« salt and let stand twS four hour. Drain well, put in kettle and cover w»th vine- ilr and cook until tender. Skim out the vegetables, and add to the'vinegar one ounce of cloves, one ounce of cinnamon, quarter poundblack pepper, three-quarters pound white mustard seed &„ oinn fh« ZpJar. then strain. Put back your pickles, add half cup «ated horse-radish, one ounce turmeric, on© pouna uoie- man's grfund mustard. Stir the mustard and turmeric in cold ^.uegar^untJl quite smooth, then add to your pickles, and let .»11 ook ip well. These can either be bottled or kept m a ]ar. Oysters are best In months that have an •' R " in »hem. ^ ST. nd pour over one iar ; to a uart Bait, and lid every day, md Boak ovor- ole cionamon, f erred) ; Bcald i ; grate all to !, pepper, and id, two quarts IS, half ouncb lu\ of different it stand over- negar to cover of water ; to e and ocehalf mt the acid in iniites ; can in ar off the sour a quart add a (lomentB before ;ar (if it should jur water). ain them, then of cloves ; two i pepper; two- tard ; one pint )ur hours. white oniOT^s, ins, four cauli- and let stand over with vine- B8, and add to Damon, quarter mustard seed, ir pickles, add ue pound Coie- irmerio in cold les, and let 4II in a jar. in them. ^ Tl/m ART OF COOKING MAlJK RAf^Y. m PRESERVES, ETC. PLUM PHESKRNKS ^hilo hot o?er the' pZns' L^lL^'Z^y ''tZ'Z Z\T^ APPLE JELLY. Mrn. N. P. Iuo/;;«/w2r. two Xnd of Mh^^^^^^ ^*? "^^ **"■"" strain into moulds andTet Su? to cool " ^''"' ""' ^'"' '^ ^'"^ ' TO PRESERVE QUINCES. Mrt<. W. Arthura. GRAPE JAM. A/rs. S. W. Cherirr. .ea4 of wa^rtiSr^f; ]^^ri;:z:::^j^:s^^ - . v./ ncparatc me seeaa ; then tut vour skinr> vir:th~~*uZZ"""j jourtns Of an hour. This la a delicious jam. and worth the trouble. To frighten a fowl is not the way to catch It. Jf/J rl>' 102 THE ART OF COOKING MADE EAST, V>\ invwi. a ft BLACKBERRY JAM. M. A. T. To each pound of fruit add three-fourths of a pound cf sugar ; mash each separately ; then put together and boil from one-half to three-fourths of an hour. SIBERIAN CRAB JELLY. ■ Mrs. W. Arthur. 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 squeeze 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 color. APPLES FOR PRESENT USE. Mrs. Joseph Saulltr, Take about twenty nice snow or other cooking apples and wipe them clean, and place them in a preserving kettle with water enough to about half cover them ; then add two cups of sugar, half a cup of vinegar, and a dessertspoonful ground cinnamon ; cover them down tight' y, and let them simmer over a slow fire until the apples beoome soft : use them cold. 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 juice (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 dark, dry and cool place. 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 quinces add ten ounces of brown sugar, and boil twenty minutes, stirring often. GREEN GAGE PLUMS. After stemming and washing the fruit, fill the jars full, placing them in a boiler of cold water, just enough not to have the water boil over the top of tne jars into the fruit ; after boiling one-half hour, or until the fruit begins to be tender, lift out the jars, and turn off the juice that may accumulate into a porcelain kettle, add sufiicient sugar to make a rich syrup ; when it boils fill up the jars, let them stand in the boiling water ten or fifteen minutes longer ; then lift out, one at a time, and seal. All kinds of plums are nice put up in tb : same manner. GRAPES. Stew, wash and weigh the fruit ; for preserves add one pound of sugar to a pound of fruit ; for canning, one-half pound of sugar to a pound of fruit, and remove the pulp ; put the skins and pulp into ' separate dishes, cook the pulp and strain through a sieve ; then add \ Little sticks kindle a fire, great ones put it out. ( TH& AkT OP COOKING MADE EASY. 103 «^Wntri??ti:rge J" """^« ''"^^ «^^- -«-'«»' for pre- TO CAN PEACHES. Pare and halve the peaohes; pack them in tfn cans an cloae lu. they call possibly be put; make a syrup of six pounds oTsurr S one gallon of cold water; let this stind until wSl dissolved -^tL^ KSflf ^T"P *»r",*^« P«»°*»«« "'^"l thrcLs ,re even fu I ■ tIlT^?i°^ solder perfectly tight, place the cans in a bSiler cover well with cold water, set it on the fire, and let the water boil fi^« ?i*'„'J '*'*° **•'•?, *> "•'"^ ''"* "•^'^ *"™ them upsSe down . S^J gallon of syrup will do one dozen cans. ' RICH CANNED PEACHES. Pare and stone peaches, about enough for two iars at m... if rh^^;:,^7iar?Tf;;r%^^^^ peaches, can be used for marLLe or peacrbutter Same rule ^ be used for pears, plums, and all light Fruit that you deTe rkh. CANNED PEACHES. A\r. ^?^ af4,9°a'*«'' choice peaches-to peel, place in a wire basket ftL nff fK°''l°'^ ''f'' * ""•"««*• and then into cold wate^and 15k 'IV^"*'"^*^? * porcelain kettle with boiling water ISd f„f^K*„n^'*^"^'"P,'"*^« ''**'^ granulated sugar; driKpeiches mto boiling water (some previously boil the pits in the wStor foJ their flavor) and let them oook until tender, and then lift out Lre fully into a can, pouring over them all the syrup the can win S' and seal immediately. Cook only enough peaohes to Slone can at a time. Plums are canned in the same manner. ** STRAWBERRIES. Procure fresh, large strawberries, when in their Drlmn hnf ««* W.11 become mashed. L«t them boil about twenty minuS or haYf white"" "*° *""""« ^'^ -"*" ^-^ »°<1 aeaTw^rS P»pe« CANNED STRAWBERRIES. alloJnll'wA/" "^^^^ '"'^ "trawberries, sprinkled with sucar Jf h^!r?« little over one-quarter of a pound of sugar to one Doffi of berries; set the jars in a boiler, ^ith a littll^ay laW ?n tie im hfAnblnn fill- J ™!il- 'ij . . bottom t^pr;venrth;Tr«f;om^^^^^^^ *°th«*!?r *''rl*^^*°P °^ *»»« j"«'- lenLmtrfiftoe^ .; then move back, and wran th« Hn«^ «„ . * i "l^ ^r° Do as you ought, come what may. ' f -.-i fr F .^ I t •hi % '^\i m 104 THE ART OF COOKING MADE EASY. OREAMATED APPLES. Choose apples that will cook nicely, that is, will cook without breaking into pieces ; pare and core them whole ; make a syrup with a pound of sugar and a pint of water; put in the apples and boil gently until about three-fourths done; skim them out, and place them for a few minutes in a quick oven ; boil down the syrup, and when the apples are taken from the oven and are still hot, fill the centre with marmalade, and roll each apple in the syrup, put them on a dish in the form of a dome, or as you may desire, and pour over them a meringue of eggs and sugar, and set into the oven to brown. QUINCE PRESERVES. Pare, core, and quarter the fruit; boil in clear water enough to cover until they are tender ; make a syrup with two pounds of sugar and a pint of water; when boiling hot, add the quinces : allow three- quarters of a pound of sugar to a puund of fruit ; use parings and cores for jelly. PiNE APPLE JAVf. Mrs. P. B. 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 n>r five hours ; scoop out the inside, removing 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 minutes. 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 preserving all the pulp and juice possible ; cut the rind in small strips or chop them, but cutting in strips is better ; weigh it .'>11 when this is done ; then put three pounds of sugar to two of the pulp, and boil slowly till clear. ANOTHER GOOD ORANGE MARMALADE. Six oranges, three lemons ; cut very fine and put to soak in two quarts of water for 36 hours, boil two hours, then add four and one- half pounds sugar, and boil until the syrup will jelly. APPLE SAUCE. Pare, halve, and quarter a sufiScient quantity of nice, stewing apples ; put them into a baking dish and cover thickly with sugar ; bits of lemon peel may be added if liked ; put a plate over the dish and set it into a pan, having a little hot water in the bottom, and place in a hot oven ; bake until the pieces are clear and tender. STEWED ORANBERRIES. Look them over carefully ; wash and put them over the fire ; more than cover with water ; ccver the saucepan, and stew until the A cracked plate may last as long as a sound ooe. 1 i^ •Hi,--' JY. cook without ) a syrup with iplca and boil ut, and place e ayrup, and [1 hot, fill thu up, pat them and pour over ran to brown. ter enough to tunds of sugar : allow three- I parings and le add three- ^es, one dozen or five hours ; ato thin slices pint of water two or three and lemons, lice possible ; g in strips is ee pounds of DE. > soak in two four and one- [lice, stewing with sugar ; >ver the dish bottom, and 1 tender. ver the fire ; bew until the ae. i THE ART OF COOKINO MADE EAST. 105 minutes; then set away in a bowl or wide-mouthed crock CANNED PINEAPPLE CURRANT JELLY. HOUSEHOLD RECIPES. < CLEANING SILVEP. it ret^Jin'roXKii:' '"t^hfn" > ^°"?"T I' ^^^ ^'^'^ ^'^^- soft leather and whi ?ng and rtb^h V*^ ^ ?''^ ''^ the oldest silver JSm\l,Tn'the"diy o^^hBj^SLirhat housekeepers ruin their silver in aoapauraf ?t'3s'S SK STOVE POLISH. when put «» Jold rn../".! ^m.^'^XZ^^ZTm I^'^!::^ TO EXTRACT INK. TO TAKE INK OUT OF LINEN tallowtterwFn^^^^^^^^^^^^ "^^'«^^ '^^- -»> -t the FOR BLEACHING COTTON CLOTH TO REMOVE TAR. All is not grold that gutters. i^ 106 THE ART OF COOKING MADE EAST. ^f ■ h I • .* t* Wl JAVELLE WATER FOR MILDEW STAINS. One pound of chloride of lime, two of washiug soda, two gallons of Bof t water ; pour one gallon of boiling water to the ingredients to dissolve tbem, adding the cold water when dissolved. 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; re- peat constantly till relieved. TO CURE A STING OF A WASP OR BEE. Mix common earth with water to about the consistency of mud. Apply at once. AN INDIAN REMEDY FOR A CAKED BREAST OR SWOLLEN GLANDS. Gather mullein leaves, saturate in hot water, and apply to the skin very hot ; cover with flannel and keep repeating till cured. CURE FOR CORNS. The strongest acetic acid, applied night and morning, will cure hard and soft corns in a week. TO MEND CHINA. Take a very thick solution of gum arable in water, and stir into it plaster of Paris until the mixture becomes of a' proper con- sistency. 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. PATENT SOAP. Five founds of hard soap, one quart lye, one- fourth ounce pearl- ash; place on the fire and stir well until the soap is dissolved; add one-half pint spirits of turpentine, one gill spirits hartshorn, and stir well. It is then fit for use. The finest muslin may be put to soak in this suds, and if left for & time will become beautifully white. A small portion of soap put into a little hot water, and a flannel cloth, will save hard labor and a brush in cleaning paint. One who has tried it thinks it very valuable. IRONING. To keep starch from sticking to irons, rub the irons with a little piece of wax or sperm-aceti, or rub them or fine salt. GREASE ERASER. Benzine, alcohol, ether, equal parts ; mix ; apply with a sponge (patting the spot) ; put a piece of blotting paper on each side and iron with a hoi flat iron. TO PREVENT RED ANTS. Put one pint of tar in an earthen vessel ; pour on it two quarts of boiling hot water, and plane in your closet. Deeds are better than words. niiwd '■•1^'^ SWOLLEN with a little rff£ ART OF COOKING MADE EASY. 107 CLEANING MARBLE. Dissolve a large lump of Spanish whiting in water which has nr« TO PREVENT COLORS FROM FADING Dissolve one ounce of sugar of lead in one bucket of water P.,* . the dress into water and let it stav ahnnt K«if «» u "*^!* ' • . *^ut out and let it dry before washiuK Hav water oW ' ^^^^ ""I S.* ** brown or buff linen. OneUrJf^poon^of beef'« l.^?"^'*^"*'^*"' of suds improves «.licoes an^p^ntethKXg *'&« S BRAN WATER. This wiU answer tor aoap and ataroh, ip»"oo or water, TO WASH SWISS MUSLIN. CLEAR STARCHING STARCH POLISH. .0.... added .0 a ,S?f';' ™ f f.t„i,P|f;«;i'^^«^™^^^ olothee and prevent, them (rometloklng *° "" ^ TO REMOVE STARCH OR RUST FROM FLAT-IRONS tie & iK\^rnoSrh'"r,rb?.''ivr' "'^i- ^''" ,4t,?ft^ns;?.- -^ «■» -''"-i^rJoT^'oioS "t2?.';'s / to remove fruit stains PhOM ANY WHITE GOnnS New brooms sweep clean /;; 108 THE AR7 OF COOKING MADE EASY. ing the fabric. This is unfailing. For grass stains rub fresh lard on the spots before washing, and let them lie a little while that the lard may penetrate the cloth. TO REMOVE IRON RUST AND INK FROM WHITE GOODS. Hold the cloth over a vessel of boiling water, place on the spot two or three crystals of oxalic acld^ and pour on boiling \t ater. ' TO VENTILATE APPLES. Bore holes in barrel heads to allow the moisture to pass off. TO PRESERVE STOVE PIPES. Rub them well while warm (not hot) with linseed oil, before put- ting them away in the spring. TO PREVENT FLIES FROM INJURING PICTURE FRAMES. Boil three or four onions in one pint of wdter; brush the frames over with the liquid and no fly will touch them. It will not injure the frames. TO RESTORE GILT FRAMES. Take one ounce of cooking soda aud beat it thoroughly with the whites of three eggs ; brush out the duSt with a feather duster, 'then dip a small paint brush into the mixture and rub it all over the gilding into every tiny crevice, and it will render it fresh and bright. Salt, sprinkled upon the carpet before sweeping, will make it look bright and clean. This will also prevent moths. SEALING-WAX FOR FRUIT JARS. Take eight ounces of resin, one pound of beeswax; melt the esin , then add the beeswax. TO KILL COCKROACHES. Mix equal parts of red lead, Indian meal and molasseB to a paste; put it on iron plates and set it where they congregate. TO PREVENT BEDBUGS FROM BEMAINING EITHER IN THE HOUSE OR BEDSTEAD. Take two tablespoons of lard and one ounce of quicksilver.; beat the white of an egg, then c '■ ir them all together. With a small laruBh or stick put this mixture in every crack or crevice where the vermin can hide ; do this after cleaning house and you will never be troubled with vermia. If you have them already, use corrosive sublimate flrst. Take off your rings while applying this preparation, as it in jures gold. TO PRESERVE EGGS. Mrs, O. Wyllie. One pint salt, two pints fresh lime, three gallons water ; mix we'll and put in eggs without cracking the sholi ; they must bs kept covered ^ith the brine. What is done well enough is done quiclc enough. :Av: k\ fresh lard on that the lard TE GOODS. B on the spot I \( ater. pass off. 1, before put- E FRAMES. ih the frames ill not injure roughly with ither duster, b all over the 1 and blight. will make it bx; melt the lestoapaste; HITHER IN k silver.; beat asmalllsruBh re the vermin r be troubled ve sublimate bion, as it in I water ; mix nust be kepc k^ \ THE ART OF COOKING MADE EAST. 109 BRINK FOR PRESERVING EGGS. «oft 2fLff5?*°"P °/ ""f* |i»" ?off«eo«P salt, dissolved in safficle-t soft water to cover twenty-five dozeneMs : pack with th« «mo1l «i!j- down, and keep in acool Jlace. Eggs^&KTws wayTll k^n seven or eight months. If the shelf of the e«« berme? rrih ?S5 brine is too strong of lime, which will hardenlhe yolks? ^ ' POLISH FOR 'ZINC OR TIN. Mrs. Thos. A. Hill. To three pints of water, add one ounce of nitric acid, two ounces FURNITURE POLISH. No. 1. ShellM varnish, linseed oil, and spirfts of wine efln^I ^rts No. 2. Linseed oil, alcohol, eqial parte No 3 LiSS ice!' °"°"*" ' ""^°*^°«' **o O""**- 5 o« of Strioi, oni-Sf CLEANING WHITE PAINT. Mrs. C. Bedford. Water of ammonia used in sufficient quantity to soften th. clean with half the eflFort of any other method I hav^ over toiS** ♦ w?fli'l3l'j.'''^'^"°*''*'^*^«^° --•^ .mminrorTeSJn't HARD SOAP, a. . , . ^'•* ^- ^^ary Odell. WASHING FLUID. Mrs. A. P. Ingkhart. WASHING FLUID. Mrs. A. W. D. une pound sal soda, one pound potash, each dissolved in nn. Ion of water (separately), th^ mix togetherlmd S£ EXCELLENTFAMILY SOAP. -»»>'«. W. Knajyp. A sooty chimaey costs4Mmy a beefsteak. no THE ART OF COOKING^ADE EASY. I!l«« ^7t^^^ S**""' PV* '? ^^*« ^y« ' ^*»«° '*»" " diseolved, add the fn^^!> I { *'" u" " '"5'**'*' '^^^ •'*'* °°« Pou^d of reain gradually S^t „^ f' r ^°'"' ??•* *''*'^ ' ''^^P »*»"i°« with a stick, and add it -Mh L*^*''"^."^,*^' e"^''^''' 'l"»°''*y •• P°«' i°t« wet tiis, and let plaX'; mS*'^'°" '°"" ' ''"^ '"*« ^" ^'^'^ ^««P ■- * d^ warm TO MAKE GOOD STARCH. Mrs. D. Bn« Sl'n'o^i"^"^ '?*'' cold water, add boiling water until it thick- ens, then add dessertspoon of sugar, and a small piece of butter Makes a stiflFand glossy finish equal to laundry. AN EXOL.LLENT HARD SOAP. Mr8. Kate Johnson. r^,,^A% ^^"^V^ "^"^^^ "**" '''^^"•''g water on two and one-half Eso^-nfTL^nf^^J'^Vu^^"**?^" fi^« pounds sal soda in twelv^J quarts of soft hot water ; then mix and let them remain from twelve ^Ll 1 ^'^ *°y ''' ^^t ■?**^'"«'^' *« ""» off J boil three an „ped from a wall and stirred in water may bo given ia any of these cases. Fur sulphuric or muriatic acid, also administer soap suds, sweet milk, common soap cut into small pieces, baking or washing soda, or saleratus, giving these latter in of the stomach, from the evolution of gas. In the case of suiphurio acid, water must not be used freely at first, at least not unless it contains some antidote, as the heat produced when this aoid and water are mixed, is sufficient of itself to cause serious damase. Give dosrt of laudanum if in much pain. It is never too late to learn. ««S»«M!«J^»««;!jgS5»,j^W«SI)]|5S5 THf> A ^ T Of aoOKtNO MADE EAST, 1 15 ! » ..^*!"" ' *S' ***"'.''' ^Z*""*-* {OaiMtic Pofash, Soila or LimA.-. An«dof,eb: Promote vomiting by large drauRht. of warm water. Give 'inef,.M). ,luted lemon juice; the whltei of egg., beaten up Witl. « ..ter, cruel or demulcent drinks of Baxeeed or nlinporv elm- 1 or ■ -^ i soFution of tartaric acid, to be followed immediately with •wtc. oil or mucilage of gu.n arable. Alao give an injection of boiled .taroh .'ain may be relieved with laudanum, in doiei of ten to fifteen drops, aa the paroxyams occur. Antimony (Butter 0/ Antimony, Tartar Emetic), Chromium. Copper. Iodine, Mermry Atnc-thevr compoundH and piepnrationH: Canthartdea, Colcfucum, Elatertum and Cro!on, Savin and Tanxy OiL , The antidote are milk, tea tannic acid, (live white of ecffs (half I dozen or more, raw) or flour, mixed with water. Promote vomit- iDg with warm water containing baking soda, or cause it wjth inuitard (a tableapoonful, stirred to a cream with water) Give strong tea or coffee, stimulants, if needed, laudanum (20 drons) if I much pain; demulcent drinks of flaxseed or slippery elm. Arsenic, Ratsbane, Paris Oreen, and all arsenical preparations lused as rat poisons .-Give the whites of flve or six eggs, beaten in Ihalf a pint of wa'er; or. flour and water, barley water, flaxseed teaT lor magnesia. Also administer an emetic of five grains of sulohata I- copper (blue vitriol), or fifteen grains of sulph'Lte of Ic Shi e fe rV'JP**'''"',*'';""''^'"*^ ^^ ^***"'- ^''«^ *h^ vomiting, give Ihydrated sesquioxide of iron in tablespoonful doses, every fifteen ■minutes until danger is passed. »y "nt-ou ^AA ?u' *"'/ ■ teaspoonfu] of calcined magnesia with a cup of water, fcdd three teaspoonfuls of tincture c iron, mix well, and give the -rhoeo ,t. Follow with olive oil. or whites of- eggs (rLund nucilagmous drinks. Landanuru (20 drops) if much pain. Carbolic Arid Gre^uOte, n.>sorcin. -Promote vowitina with arn -rater coatolning baking .oda, or cause it with musSrd f£.<:;««*^ ^'^''•/k ^ ""r"*' *° *,.^"*'" ^»*^ ^«*«). Give white of eig. beaten up with water, or olive oil (a cupful); stimulants (whisk? I etc.) freely; warmth and friction to the extremities. ^^"'"y' f treatS*^ {MercuTy).-^^^ (Jorrosive Sublimate, and follow same Chloral, Chloroform, Ether. -Cold water should be SDrinkled over the face and applied to the head. If breathing is suToeSded treat the patient as directed for Artificial RespirSn The use of eleotrioity is recommended. «:»Fi«ctMwu. xne use 01 Treat as for Arsenic. Cobalt.— (Much used as a fly poison.) , Corrosive Sublimate {Bed-bug poison).-The .vhites of three or llowediivflrlS!^«f°^*'''*u™*^*PP^'«»*^°°'- W «* has been swal- ^iowea, give a paste of ataroh, or flour, and water. Better have some of a pudding than none of a pie. 116 THE ART OF COOKING MADE EASY. Lead, Salts of {Sugar of Lead, Lead Paint).— After an emetio, - administer as much Epsom salt, or Glauber's salt, as the patient can drink. Then give large qaantities of milk and whites of eggs. Muriates of Tin and Zinc.—Theae poisons are sometimes found in canned goods— fruits, vegetables, fish, and meats. They cause nausea, vomiting, sudden failure of the vital forces, and sometimee cramps and convulsions. Milk, the whites of eggs, strong tea, or tincture of peruvian bark, should be given. After the violent symptoms have subsided the patient should drink freely of flaxseed tea or barley water. Prussic ^cirf.— Liquor of ammonia, in doses of ten drops to « tablespoonful of water, should be given every fifteen minutes, until the patient is out of dauber. Also apply smelling salts to the nose, ^ dash cold water in the face, and give stimulants. Verdigris.— Give sugar, milk, and whites of eggs in large ^ . quantities, then ^.trong tea, but no acids of any kind. VEGETABLE POISONS. Aconite,DigitaUs,Lohelia, Tobacco, Veratrum {album and viride) —their alkaloids, salts and preparations. — Give emetic of mustard (a tablespoonful, stirred to a cream with water), followed by large draughts of warm water. Give strong tea or coffee, with powdered , charcoal; stimulants (whisky, etc.), freely, warmth to the extremi- ties; keep the patient in a horizontal position; use artificial respira- tion peraist^tly. Alcd^Benzin, Benzol, Camphor, Carbon bisulphide. Chloral, Chloroform, Ether, Hydrocyanic Acid, its compounds and prepara- tions.— It necessary, give an emetic of mustard (a tablespoonful, stirred to a cream with water). Let patient have plenty of fresh airj maintain a horizontal position. Keep the body warm, but try to rouse the patient by ammonia to nostrils, oold douche io the head, friction and mustard plasters to limbs, etc. Use artificial respira- tion. Bromide of Potash, in doses of fifteen to thirty grains every two or three hours, will also be found useful. Cocaine is the alkaloid of the coca plant of South American origin. It is generally employed in the form of muriate of cocaine, and principally used as a local ansesthetio. It should only be used under the direction of a physician. It may occasion danger- ous effects even in doses usually deemed safe. When it baa been taken btemally, the proper antidote is a powerful emetic, fol- lowed by stimulants— such as liquor and Bpirita of ammonia- administered internally. When it has been used to a dangerooi extent externally, give whisky or brandy and ammonia. Hemlock (the plant, Conium).—8ee Laudanum, etc. * Jamestown or Jimson Weed (Stram^niu,n).—See Laudanam, eto. Oil oj Bitter Almonds contains Hydrocyanic (Prussic) acid, and is therefore highly poisonous. See Prussic Acid, under the head of Mineral Poisons, this deadly drug being usually obtained from min- eral Bonroes. No one knows what's in a pie till the M is off. - u^ ■^•toft^hMsi**. - ' "a i tL ; THE ART OF COOKING MADE EASY. Ul Laudanum, Opium, Paregoric, Morphia, Belladonna ffyo- scyamus, Santonine, Stramonium, and Conium, and their prepara- «ons.-An emetic of muatiurd and water, twenty grains of aulphate of ssino (white vitriol), or thirty grama of powdered ipeoao, •hould be ; given. Strong ooflFee, brandy, or whiskey should then be adminia- tered in large quantities, and the patient walked around th** room Slapping, pinching, dashing cold water in the face, and even whin- ping may be necessary to keep the patient awake. Nightshade {Belladonna). — See Laudanum, etc. Strychnine {Nux Vomica) and Goaailus Indicua. —Give an emetic of a solution of sulphate of zinc (white vitriol), or a strong infusion of tobacco? or inject into the bowels bromide of potassium.SO grains i and the extract of coca, one-half ounce. Give powdered charcoal! ; iodide of starch, or tannm. To relieve spasms let patient inhale pure I chloroform, or give chloral hydrate (25 grains) or potaasiiim bromide [ (I drana). Lose no time. Oxalic Acid and its soluble salts.— Give chalk or whitine (a tablespoonful), or even air-slacked lime (a teaspoonful in fine I powder) mixed with two tablespoonfuls of vinegar (do not (Ave soda or potash to neutralize She acid). Promote vomiting by lirce r draughts of water, or cause it with mustard (a tablespoonful stirred [to a cream with water). Give olive oil and mucilaginous drinks • [stimulants (whisky, etc.), and warmth to extremities; Barium and its Salts, Lead and its Salts.— Give Epsom salts a oz. ) or Glauber's salt ( 1 oz. ) dissolved in a tumbler of water. ProW note vomiting by warm water, or cause it with mustard (a table^- tet. f "i""'"^*^ *° a oream with water). Give milk, demulcent Idrinks of flaxseed or slippery elm, and laudanum (20 drops) if much Silver Nitrate {Lunar Caustic).— Give common salt (a table |apoonful dissolved ma tumbler of warm water); then an emeSc of hv JS^*^ i* tablespoonful, stirred to a cream with water), fSwed rby large draughts of warm water. Later, cive aruel arrowroot nr Uemuloent drinks of flaxseed or slippery elm a^owroot, or Tt^l Jf w**"""* f . ablespoonful stirred to a criam with water, or better, of blue vitriol, 3 grains every 5 minutes, until vomitSS SrE^i^r^-?*^'**^^'"' ""{ old thic/oil or spirits 0? tuientSil also, i.peom salt (^ oz. in a tumbler of water); Do not civa oil «oept the turpentine. Give large quantities o warm^ater oSa! tainmg calcined magnesia, chalk or whiting. ' «1 .wi.£^ T u ^^ *'^*««' "P ««^ eaten hy cA»Wren.-Empty tte stomach at once by any emetic you have at hand; give a dow ; of oastor-oil or oliveofl; and, if needful, give stimuJantsT I Tohacco.--Qbre brandy or whiskey. If these liquids which oonntenwt the narcotic and depressing efiFecta of thS poiion are [rejected i^y the stomach, admin&ter b/lnjeotionV. AlsSgiJe'sr TUne and Ude wait for no man, p 118 THE ART OF COOKING MADE EASY, nitrate of biamutb, and pepsine, five grains each, to allay nausea. In giving an antidote, never wait for it to dissolve. Jast stir it up in any mild fluid at liand, xoept oil, and let it be swallowed immediately. Poisoning by swallowmg powdered Cantharides {Spanish Flies). — Used for blistering and also as a medicine to be taken internally. When a poisonous dose has been swallowed give immediately large draughts of sweet oil, sugar and \frater, milk, or flaxseed tea, and call a physician. Poisoning by the common Poison Vine {Ivy or Oak), Sumach, and other j)oisonou8 plants, causes red blotches and blisters on the skin, with great itching and burning. When the skin is not seriously affected it may be bathed freely with spirits of nitre or extract of tag alder or witch hazel ; but, in severe oases, the liquor of the sub-acetate of lead — one part to three parts of rose-water— should be applied every hour or two, allowing the solution to dry on the skin. It is also recommended to apply cloths soaked in a solution of soda— a tablespoonful of soda to a teacupful of hot water; also, to dust with magnesia or ordinary toilet powder. Persons working where ivy grows may sometimes prevent its poisonous effeotH by anointing the hands and face with olive oiL Poisoned Meats.— TaxcA&di meats, and the flesh of diseased animals, wben used for food, produce the same symptoms as irritant poisons. Drink freely of warm water until vomiting occurs, and take a full dose of Strong's Cathartic Pills. The patient's strength must be susstained by stimulants. Place over the bowels a mustard poultice, or hot flumel sprinkled with turpentine. If the Eain is severe, take fifteen to twenty-five drops of laudanum, every our, until relieved. Potash and other Alkalies. — The powerful caustic effects pro- duced, on the skin, by Potash, Quick-Iime, and Caustic Ammonia, may be relieved by applying lemon juice or weak vinegar. May good digestion wait oo afipetite. ■» %- ^ 'MCOPv'O-'' «s-: T • M (T y iJ'^i o )W(^ aUARAST ^ I II ^>«MB'S • r.":^ t::^'* ^. 5 CKNT-3 PI ■'•■■^'■■•*%<***3B**'*> •'^'* lA' -V :u«';. 'ifesh Jailv s; 1 £<./' on?y. 1. O .1 Lv /r- U-, ^ '3lt|l:;-yeit:^i»>i'1'-v.*W':^t:^ r'"^-f. .^4^ Duno'as Street, WMnHHHnnwuu: ii'Ihw •» Jk: ^ #■!*- OWDER should alwjsys ba -"Sftd vcinsurt' s