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'''ous les autres exemplaires originaux sont film^s en commencant par la premiere page qui comporte une empreinte d'impression ou d'illustration et en terminant par la dernidre page qui comporte une telle empreinte. Un des symboles suivants apparaitra sur la dernidre image de chaque microfiche, selon le cas: le symbole -^ signifie "A SUIVRE", le symbole V signifie "FIN". Les cartes, planches, tableaux, etc., peuvent etre film6s d des taux de reduction d'ff^rents Lorsque le document est trop grand pour etre reproduit en un seul cliche, il est film6 d partir de Tangle sup6rieur gauche, de gauche & droite, et de haut en bas, en prenant le nombre d'images n^cessaire. Les diagrammes suivants illustrent la m^thode. 1 2 3 4 5 6 i;i ^ TTT ^Hfi^ftmBmmmimwwff ¥^ «?»"5 a- E j^ s ^«^ -OF- aTa 0© fier t '*?5i«;i • — A COLLECTION OF — ty^-. RELIABLE AND USEFUL Household Regipes' •4» ••» •••* -PUBLISHED BY- F. JORDAN. Dispensing Chemist, MEDIC/\L HALL, GODERIGIi, ONT/\lllO. 4 v«<» iHii «■■«■ '!5»i,iWW ffmrwrnrr I WIl^PW^Fi^^PWi^ppi •ppi ,„.*a»f iWH«"i^ i^— •■»»»^«(P»i«^l|P '^ \ #"-» o Zrf'^'^A:: PREFACE. THIS little work, Gems of Fancy Cookery, was first published some time ago, and ran rapidly through three editions, being sold at 15 cents per copy. It was compiled chiefly from the columns of a household mag- azine that attained a high reputation for the reliability of its recipes. Every recipe used in this coUectio was practically tested. Since the work has been out of print it has been repeatedly asked for, and in presenting it now in a revised form, adding some of the newest acquisitions of the culinary art, to our customers, we trust that its value will be duly appreciated. ./ ; F. JORDAN. co-.U'^s '; <\ > HOUSEKEEPERS' WEIGHTS AND MEASURES. 2 teaspoonfuls = i dessertspoonful. 2 dessertspoonfuls := i tablespoonful. 2 tablespoonfuls = i ounce. 2 cupful s = I p.nt. I quart flour = i pound. I tablespoonful salt = i jounce. - 4 tablespoonfuls =^ i wineglassful. 4 wineglasses — i coffeecupful. Use exactly the quantity of baking powder specified in recipes. Too much is as bad as too little. Note.— Where baking powder is specified in these recipes, none but Jordan's Baking Powder should be used to ensure satisfactory results. ♦ ■". i-,fc,>:-it,j* 11 Tf^'i ■ r ^ i!< .!;<;» Vf • ; .* BREAD, ETC. BREAD. Boil two good sized potatoes ; mash and strain through a colander ; add one quart of water, a piece ot butter the size of an egg, a tablespoonful of sugar, two tablespoonfuls of salt ; stir the flour into hot water, deat- ing it well to a stiff sponge. When just lukewarm add a small cake of compressed yeast, and set in a warm place to rise over night. In the morning knead th :>r oughly, adding flour until it kneads free and smooth ; set again to rise until li.sjht, then add more flour and. mould into loaves ; let them oven not too hot. rise again ; bake one hour in an BOSTON BROWN BREAD. Stir together three cupfuls water (cold) and one tea cupful of molasses. Stir in two cupfdls of wheat flour and three of cornmeal, six teaspoonfuls of Jordan's Baking Powder. Steam three full hours. i;^ i J BAKER'S ROLLS. Boii one pint of milk ; when hot add a piece of but ter the size of a hea's egg ; when the milk is lukewarm add the white of one egg, one-half cup of white sugar, one-half cup of yeast ; stir in flour enough to mould smooth, let it rise three times, moulding each time, then roll out to the thickness of your finger or less ; cut them the size you like ; butter one-half very slightly ; turn the other half over on to the buttered half; this keeps them from sticking together, and is the secret of their retaining their shape. After being properly placed in baking tins, set in a warm place sufficiently light, then bake quickly. /• % BREAKFAST ROLLS, No. i. Mix one-half of an ounce of sifted white sugar in two pounds of finest flour ; make a hole in the centre and put in about two tablespoonfuls of fresh yeast mixed with a little water ; let it stand all night ; in the morning add the yolks of two eggs, a piece of butter the size of a walnut, and sufficient warm milk to make a right con- sistency ; divide into rolls (about 13 or 14); bake half an hour in a brisk oven. BREAKFAST ROLLS, No. 2. Take a piece of bread dough that will make about as many rolls as you wish ; lay it out flat in a bowl ; break two eggs into it ; add half a cup of sugar and half a cup of butter; mix thoroughly with enough flour to keep it from sticking to the hands and board. Knead it well for about fifteen or twenty minutes ; make into small rolls ; place in a greased pan and let them rise un- til about even with the top of the pan ; then bake in a quick oven for about half an hour. BISCUITS. Into one quart of flour put two teaspoonfuls of Jordan's Baking Powder and a little salt, mix thoroughly, then rub in a piece of lard about the size of an egg ; mix into a soft dough with milk and water. Bake in a quick oven and serve hot. BROWN MUFFINS. Four cups Graham flour, three cups milk, two eggs, — whites and yolks beaten separately, one heaping table- spoonful sugar, butter half the size of an egg, one dessertspoonful Jordan's Bakin. Powder, and a little salt. Bake quickly in mufifm rings. If eggs can- not be obtained they are good even without them by using a little more baking powder. EGG BREAD. To one pint of cornmeal take two eggs, one-half tablespoonful of lard, and salt to taste ; four tablespoon- fuls of cider vinegar, mixed with boiling water enough to make the ireal into batter ; lastly stir in a teaspoonful of '^ I % soda. This recipe makes excellent egg bread without either buttermilk or cream of tartar. With cornmeal and flour, mixed half and half, delightful waffles and batter cakes can be made by the same receipt. MUFFINS. Add two well beaten eggs to a pmt of milk and pour over one quait of flour in which has been mixed and sifted half a cup of sugar, three teaspoonfuls Jordan's Baking Powder and a pinch of salt, and last pour in a tablespoonful of melted butter. Beat well and bake in a quick oven. SPANISH BUN. One egg, two cups sugar, three-quarters cup butter, two cups flour, one cup sweet milk, three teaspoonfuls Jordan's Baking Powder (three dessertspoonfuls cin- namon to be mixed with flour and baking powder); bake in small bread pan. SPANISH BUN— No. 2. One cup molasses, one cup melted butter, one cup brown sugar, one cup water, four eggs (reserve whites of two for frosting), three teaspoonfuls cinnamon, a little nutmeg, flour to make a stffl" batter, four teaspoonfuls Jordan's Baking Powder mixed with the flour ; last add a large cupful of chopped raisins. Frosting for Spanish Bun. — One cup brown sugar, whites of two eggs ; flavor with Jordan's Essence Vanilla. Brown slightly in oven. t CAKES. BANANA CAKE. One cup sugar, one-fourth cup butter, two-thirds of a cup of milk, two eggs, two cups flour and two teaspoon- fuls of Jordan's Baking Powder. Bake in layers. Make a frosting. Spread each layer with the frosting,, and cover with sliced bananas. 8 N BOSTOxN CREAM CAKES. One-half pound buUer, three-quarters of a pound of flour, eight eggs, one pint of warm water. Stir the butter inU) the warm water ; set over the fire and stir to a slow boil. W'lien it boils put in the flour. Cook one minute, stirring cunstantly. Turn into a deep dish to cool. Beat the eggs light — yolks and whites separately — and whijj into the cooled paste the whites last. Drop in great si)oonfuls upon buttered paper, not so near as to touch, or run into each other. Bake about ten minutes in a quick oven, until they are of a golden brown Custards for Filling the Cakes. — One quart ot milk, four tablespoonfuls of cornstarch, two eggs, two even cups of sugar, lemon or vanilla flavoring ; wet the cornstarch to a smooth paste with a little of the milk ; boil the rest of the milk ; add to the beaten eggs the sugar and cornstarch ; pour gradually upon these the hot milk ; mix well ; return to the fire and stir to a thick custard. Let it get cold before flavoring it. Pass a sharp knife carefully around the pufls — which should also be cold — split dexterously, and fill with the mixture. They are best when eaten fresh. CAKE WIT*HOUT EGGS. To one cup of sugar and one-half cup butter beaten together ; add one-half cup of molasses, one cup of milk, three and one-half cups of flour, two teaspoonfuls of Jordan's Baking Powder. Add any kind ot fruit and spices desired. CHOCOLATE CAKES. Two cups of sugar, one cup of butter, the yolks of five and whites of two eggs, one cup of milk, three and one- hair cups flour, two teaspoonfuls of Jordan's Baking Pov^DER sifted into the flour. Bake in jelly cake tins. MIXTURE FOR FILLING. Boil two cups granulated sugar till it becomes brittle when dropped into cold water ; then pour this boiling on the well-beaten whites of two eggs. Into this grate one bar of chocolate gradually, beating the mixture continually f" N OUR BAKING POWDER Is pure, of perfect strength, whole- some, made from the purest ingred- ients. It can always be relied upon to give satisfaction when used as directed. Will be found greatly superior to the majority of those on the market:— ROSE, ALMOND, LEPAON PINE STRAWBERRY, • Etc., Etc. ,:. AU OF UNIFORM QUALITY AND SI><.D FOItLESS THA|I INFEItlOl) EXTRACTS. N 'N CO COFFEE CAKES. One cup sugar, one of molasses, three eggs, one cup of butter, one of strong coffee, one of raisins, two tea- spoonfuls soda, flour enough to make a batter not too stiff. Spice with cloves and cinnamon. CORN CAKE* One quart of sour milk, three well beaten eggs, one teacupful flour, yellow cornmeal enough to make a batter as thick as for pancakes. Bake quickly in pans well buttered. CREAM CAKES. Half a pint of boiling water and one cupful of butter ; let them come to a boil and stir in two cupfuls of flour ; let this cool, and then stir in five beaten eggs, and one- third of a teaspoonful of soda. Drop this in buttered tins, and when done, open the cakes and fill them with cream. The Cream. — Heat one pint of milk to boiling ; beat half a cupful of sugar, one-fourth of a cupful of flour, and two eggs well together. Pour the boiling milk grad- ually into this mixture, and then set it over the fire, and stir till it thickens. Flavor w»th lemon. CUP CAKE. One cup of butter, one cup ot sweet milk, two cups of sugar, three well-beaten eggs, four cups of sifted flour (always sift flour after measuring it), two teaspoon- fuls Jordan's Baking Powder sifted in the flour one cup of raisins, well dredged with flour. DONATION CAKE. The whites of three eggs m a teacup, fill up with 'ich sour cream, half cup flour, half cup starch, one cup sugar, one teaspoonful soda ; stir all together. FRENCH CAKE. Two cups of sugar, four eggs, one-half cup of butter, three cups of flour, two teaspoonful? Jordan's Baking Powder, and spice to taste. N II JOBDAK'S Stomach ^ Bitters A CHfiAP AJU EFFfiCTUAf. REMEDY FOR Loss of Appetite, Flatulency, Heartburn, AMD AU. fTW IIIEASES ARISING FROM DYSPEPSIA or INDIGESTION. It is partieularljr recommended to parties rcnoTeriB^ from FEVER and AGUE * Oiving a healthy tone to the Stomach and Liver and pre- venting a return of the disease. Prepared only at the medical Hall " F. JORDAN, Chemitt d. Druggist, ^ GODERICH. % . ONTARIO .;iy":%«sitiiv.iiii»K- 12 (' N 1 t! i I ■1 One cup of sugar, Half' ?l tup V)f"t)ut'tef, half a cup of milk, one and one-half cups of flour, two teaspoonfuls of Jordan's Baking 'Powder, the volks of four eggs. Beat-the butter and- sugar to a cr^npi, then add: the riiilk andjflourih which jhe baking poiwdtiU'' Has been 'mixed ; beat the yolks and stir in gently at the last. HENDERSON^ CA^:S.'^ ' Two and a half cups of sugar, one cup butter, four eggs — whites beat^jn separately, one cup milk, four cups flour, two teaspoonfuls Joi^dan's .Bakfnc; Powder one cup of currants. I'hi3 ''m'ake^two cakes. Put the cur- rants in one and bake tbe^pther without, and you have two kinds of nice cakfe out" of one dough. :\ , JELLY CAKE^i-.-. .. .v One cup of sugar, one tablespoonful butter ; two eggs, one tablespoonful cream, one ,cup,of -flourTatnd! two teaspoonfuls of Jordan's Ba'Kjkq A)wnER.; 1 " "^ <• JOKNN^ CAKE. Twp; Vell-b^at^nj^gg^, 0T>e cup of sour cream, one cup of milk, one teaspoonful soda, salt and cornmeal sufficient to make a. batter thfit wi.ll ^prea,d, o^v.er the drip- ping pan without usinga/spo.Qote smooth it. Bake in a -quick oven. • , X^EMON JELLY CAKE , j Z] 3 One cup sugar, ^t\^ eggSj'plece'oY'yuHer about the size of a walnut, one-third of a cup of milk, one and one-half cups flour, one and one-half teaspoonfuls of Jordan's Baking Powder. Bake in layers. Jelly for Above.— Take the juice and grated rind of one lemon,, qne eg^,,sm^ll pieqe. Qf,butte,r, ,half cup sugar. Bolt all tdgether for two or three minutes ; when cool spread between layers. •LnTLE,PaJM' CAKES. . ' ^-^ Dry one pounds of flour and -mix with six ounces of finely-powdered sugar ; beat six ounces of butter to a cream, and add to three ieggs, well beaten, half a pound N of of js". ilk • 13 ot currants, washed and iiicciy dried, and the flour and sugar ; beat nil for some time : then dredge flour on tin plates, and drop batter on them the size of a walnut. It properly mixed, it will be a stiff past^. Bake in a brisk oven MINNEHAHA CAKE. Put one cu[)ful granulated sugar in two tablespoonfuls of water, and boil till it is i)rittle when dropped in cold water. While this is preparing take one cupful iMiglish walnut kernels, chopi)ed fme, and one cui)ful raisins, chopped fine, and mix together in the well-beaten white of one egg, and stir this into the boiling^ sugar, and spread while warm between the layers made as for cocoanut cake. The layers may be pressed together if desired. — [Mrs. Beach. OATMEAL CAKES. ' "^ '" ' o- Two cu[)s oatmeal, one cup hour, one-quarter cup sugar, half cup butter and lard mixed, halt teaspoontul soda, and a little cold water. PEARL CAKE. One cup of butter, two cups ui sag.ir, two cups ot flour, one cup of corn starch, wh'tes ot five eggo, two tea- spoonfuls of Jordan's Baking Powder. B'\at tho whites thoroughly, put together quickly, and add one cup of sweet milk. ' . • , . ; '. i PLAIN FRUIT CAKE. ' • /' One-half pound currants, one-half pound raisins, one cup butter beaten to a cream, one cup sugar, one cup milk, tiiree cups flour, three eggs, two and one-halt teaspoonfuls Jordan's Baking Powder. Bake one hour in a slow oven. POTATO CAKE. ■ Crush cold boiled potatoes with butter and salt ; add a goodly proi^ortion of flour, and Jordan's Baking Powder in the proportion of one teaspoonful to a cup ot tlour -. mix into a stiff dou^^n with a little milk ; roll it out to the thickness of one and a-half or two inches ; mark into squares. Bake half an hour in a quick oven. ^4 PUFF CAKE. Three eggs, two cups sugar, two-thirds of a cup of butter, one cup of sweet milk, three cups of flour, two teaspoonfuls Jordan's Baking Powder, one of lemon. When you get all the ingredients stirred together put m flour in which the baking powder has been mixed, and stir lightly. SILVER CAKE The same as Gold Cake, only the whites of the eggs used. ^ . SNOW SPONGE CAKE. One and one-half ups of sugar, one cup of flour, a pinch of salt, one teasj. onful cream of tartar, the whites of three eggs, beaten thoroughly ; mix flour, sugar and cream of tartar together, then add the beaten eggs. SPONGE CAKE. Two cups of sugar, five eggs, five tablespoonfuls of milk, two cups of flour, two teaspoonfuls of Jordan's Baking Powder, and flavor as you please. SPONGE CAKE— No. 2. Three eggs, one cup sugar, three tablespoonfuls of boiling water, one and one-half cups flour. Beat yolks of eggs and sugar together. Add the boiling water, then the flour, in which one and a-half teaspoonfuls Jordan's Baking Powder has been thoroughly mixed, and last add the whites of eggs, wnich have been well beaten. WALNUT CAKE. One cup sugar, half cup butter, two eggs, half cup sweet milk, one and one-half cups flour, one and one- half teaspoonfuls Jordan's Bakii\g Powder, one large cup chopped walnuts ; frost and mark in squares, and put half a nut on each square. WEDDING CAKE. One pound powdered sugar and one pound good butter, rubbed to a cream ; next the well-beaten yolks of twelve feggs ; mix well before adding one-half pound f \ .t^^^^MttW.. f , N «5 sifted flour: then one tablespoonful of cinnamon, two tablespoon fiils nutmeg, one teaspooHful cloves ; thtn the well whipped whites of twelve eggs, added a little ai a time with another one-half pound of sifted flour ; next two pounds well washed and then dried currants, dredged with flour ; three pounds of raisins, seeded, dredged with flour ; one-half pound of citron cut into slips, dredged \ at the last, one wineglass of good brandy. This receipt makes two large cakes. Bake two hours or longer in a moderately hot oven in deep tins lined with well but- tered paper. WHITE CAKE. Whites of four eggs, one large cup white sugar, one- half small cup butter, one small cup sweet milk, one and one-half small cups flour, one-half small cup corn starch, three teaspoonfuls of Jordan's Baking Powder. Beat long and well. Bake about three-quarters pf an hour slowly. WHITE FRUIT CAKE, One cup of butter, two cups of while sugar, three cups of flour, one-half cup of sweet milk, two teaspoon- fuls Jordan's Baking Powder, whites of eight eggs, one pound raisins, and one-quarter pound citron, chopped. WHITE MOUNTAIN CAKE. One-half cup of butter, two cups sugar, three cups flour, one cup milk, two eggs. Stir all togethei without separating the eggs. Bake the same as jelly cake, and instead of jelly put frosting betv;een the layers ' COOKIES ETC. COOKIES. Two cups butter, three cups sugar, four eggs, six tablespoonfuls cream, one teaspoonful Jordan's Baking Powder. Sufficient flour. COOKIES— No. 2. Two cups flour, two teaspoonfuls Jordan's Baking Powder, one scant cup sugar, half cup butter, one egg. Flavor with Jordan's Essence Vanilla. ■■^■-.jgi-h-v-^ [«?> ^w 16 CORN STARCH COOKIKS Two cups of sugar, ouc cup Initter, two eggs, one cup milk ; add the starch, then the tlour, in which first mix two teaspoonfuls Jordan's Bakin(; Powder. gin(;er cookies. One cu[) of milk, one cup of molasses, one cup of sugar, one cup of lard, two teas})oonfuls of soda ; flour enough to roll hard ; bake quickly. Put the soda into the molasses and stir thoroughly before adding the other ingredients. •. . ., . -.,'r ■• RURAL COOKIES. . Break an egg in a teacup, put in three tablespoonfuls of melted butter, one of sour cream, a little bit of soda, then fill up with sugar ; mix soft ; bake in a quick oven. STERLINO COOKIES. One cup of butter, tA'o cups ot sugar, half a cup of sweet milk, one teaspoonful Jordan's Baking Powder; flour ; mix soft. ,..,., VANILLA COOKIES. A cu])ful of butter, a cupful of sugar, one egg, j:wo tea- spoonfuls Jordan's Baking Powder, half a cupful of milk (scant measure), flour till stiff enough to roll without trouble ; flavor with vanilla. Roll thin ; sprinkle sugar over and roll again ; cut out, and bake in a quick oven. ' ' "• ' ■ "^ '■-" ' ' - -." " '. ■■ • -; ^v^;',-'^ DOUGHNUTS. , ,., . -v \a: , One cup sugar, one' egg, one cup milk, three tea- spoonfuls Jordan's Baking Powder, one large tablespoonful of melted lard, a little salt and nutmeg, and flour to roll out. Fry in hot lard. GINGER SNAPS. Melt a quarter of a pound of butter and a quarter of a pound of lard and mix them with a quarter of a pound of brown sugar, one pint of molasses, two tablespootifuls of ginger and one quart of flour. GRAHAM GEMS. Take one quart of sour milk, one teaspoonful of soda, one egg, turn in fl6ur tp-make a stiff batter ; grease y t t c : < N 17 your pan ; haye some water in a cup ; dip your spoon in this water, then Hfta spoonful of batter ; by doing which the batter will not stick to. your spoon ; bake in a hot o^e^- .. ■• •• ... ■ ' ,.;• ...,...■. .! ■-..;.. -r ,,• . • • . . . MACAROONS. ' •• •■ Blanch four ounces of almunds and pound withflour teaspoonfuls of orange tTower water. Whisk the whites of four eggs to a froth ; then mix it and one pound of sugar sifted with the almonds to a paste. Roll into litte balls the size of a hickory nut and bake them on a piece of white paper one inch apart in a very moderate oven. POP-OVERS. One pint sifted flour, one and one-half teaspoonful Jordan's Baking Powder, one tablespoonful of salt, a large teaspoonful of melted butter, and, lastly, two .eggs, beaten very light ; bake in gem-pans. . SOFT GINGERBREAD. One-half cup of butter, one cup cf molasses, two teaspoonfuls of ginger, or one teaspoonful each of cassia and ginger, one egg, one teaspoonful of cream tartar, one teaspoonful of soda dissolved in four tablespoonfuls of milk, with flour to make about the consistency of pancakes. , • , JELLIES. . - •" - ^ • -~ . APPLE JELLY. ' Take juicy apples ; takeoff the stems and blossom eyes ; cut up in small pieces without peeling or coring. Put enough cold water on to just cover them ; boil slowly until they are quite soft ; drain through a jelly bag if you want the jelly very fine; if not, squeeze the juice out, and to each pint of juice add a pound of white sugar, and boil about twenty minutes, till it wUl gelatinize on cooling ; then pv, c in jelly jars and cover with paper dipped in white of egg. JRAB-APPLE JELLY. Boil u peck of crab apples for two hours in just enough water to cover them ; put them in a jelly bag to drain, but do not squeeze; then add a pound of sugar to each pint of juice and boil half an hour. Put i vay in jelly pots, and cover with brandied paper, and tic thick paper over the top. CRANBERRY JELLY. Put one quart of cranberries, which have been care- fiilly picked over, to boil in one pint cold water ; have ready in a bowl one pint white sugar ; when the cran- bemes are perfectly soft, mash them while hot through tir until the sugar is dissolvea ; then pour into moulds, and set in a cool place for twenty-four hours. If the cranberries are good and no more water is used than the r cipe calls for, this way of cooking them makes beau- tiful moulds for the table. GRAPE JAM. Take any quantity of grapes ; separate the pulps from the skin ; put the pulp in a preserving kettle with a teacupful of water ; bring to a boil ; then run them through a colander to separate the seeds ; put pulp and skins together and weigh ; to every pound add three- quarters of a pound of white sugar ; add merely enough wat?r to keep it from burning, and cook slowly three- quarters of an hour. JELLY FOR CAKE. One quart cranberries, one pound brown sugar ; cook as for table use, then sirain through a sieve and let stand until c ^Id. LEMON JELLY. Grate one whole lemon, taking out the seeds ; -add one egg, one cupful white sugar, four tablespoonfuls cold water ; mix well together and cook over steam until it is clear ; put in cups and set in a cool, dry place ; it will keep four or five weeks. f . Uu>i£li.' «9 DISPENSING •itiiiiiiiiiiilfititiiiiiiiiflfiitttifMiitiitiiiiiiiiiiiiiiiifaitiiiatiiiiftiiiiiititiii Our Dispensing Department is fitted up not only to make it convenient, but so as to render anything but wilful mistakes morally impossible > under the close supervision we keep over it. None but experienced hands are allowed to dispense ; and the quality of the drugs is always the best. SEND YOUR PRESCRIPTIOfIS TO F. JORDIiN'8 MEDIGHL HilLL, The Oldest Establislied in the Country. !!■■■•■ Nl I y'l 20 If ^ 1 Eight sweet orangej^, t\vo* leni6ns, dne-qiltirttr po'iind ff sugar, one ouncs: of gelatine, one gill of cold water. Joak the gelatine in lialf the water ten minutes ; })ut it Into a saucepan, add the sugar and the remainder of the u-ater, and stir all over the fire until the gelatine and the sugar melt. Take the saucepan from'the fire, jne^sout (ind strain the juice of the oranges and lemons into it ; i-tir it up and pour into a mould and stand it on ice till it becomes jelly j turn on a jelly plate and serve. HEATS, Eli. • BEI^F CAKES. Take some cold roast ])eef— that which is underdone is best — and mince it very fine ; mix with it grated bread crumbs and a little chopped onion and par^ley ; season it with some beef drij^ping and walnut sauce ; some scraped cold tongue or grated ham will be found an im- provement ; form it into broad flat cakes, and spread a layer of mashed potatoes thinly on the top and bottom of Oach ; lay a small bit of butter on the top of every cake ; ()lace them on a dish, and set them in the oven to brown CHICKEN SALAD. Two large cold fowls, boiled with yolks of nine hard boiled eggs, half, a pint of cream, half a pint of vinegar, a gill of mixed mustard, a small teaspoonful of cayenne pepper, a small teaspoonful of salt, two large heads of celery. Cut the chicken and celery into inch pieces, cover and set away ; mash the yolks of eggs per- fectly smooth ; mix with vinegar, mustard, cayenne pep- per and salt a long time together. Cover and set it away, and five minutes before it is eaten pour the dress- ing o^^er the chicken and celery, and mix v/ell together. CODFISH CAKES. Soak three pounds salt codfish in cold water till it comes to a boil ; pour off the water; if too salt for the taste add fresh cold water ; don't let it boil ; when ly i soaked sufficiently remove all bones and skin and chop, fine in a chop|)ing bowl. I>oil eight white |)()tat()es till done ; drain off water ; mash very fine ; atld one-half cupful milk, less than one-half cuj^ful butter, salt in pro- portion to the freshness of the fish, beat well witli a spoon and add to the tlsh, mixing thoroughly, using more potatoes than fish ; roll with the hands into small romid cakes an inch thick, and fry a rich brown in very hot lard. FAVORl'lE MEAT PIE. Take cold roast beef, or roast meat of ai^y kind ; slice it thin ; cut it rather small, and lay it, wet with gravy and sufficiently pe[)pered and salted, in a meat pie dish. If liked, a small onion may be chop[)ed fine and s[)rinkled over it. Over the meat pour a cupful of stewed toma- toes, a little more pepper, and a thick layer of mashed potatoes. Bake slowly in a moderate oven till the top is a light brown. This makes a very good dish, and is p ve»y great favorite wnth parties who do not usually like meat pie. GOOD WAY TO COOK CHICKEN. Take three or four chicken, and, after cleanmg and washing them well in cold water, split them down the back ; break the breast bone and unjoint the wings to make them lie down better; put them in a large bread- pan and sprinkle pepper, salt and flour over them ; put a large lump of fresh butter on each chicken ; pour boil- ing water in the pan and set in the oven. Let them cook till very tender and a rich brown color ; then take out on a large platter, put on more butter, set in the oven to keep warm ; put some sweet cream in the pan, and add as much hot water as you think necessary for the quantity of gravy you desire — the more cream and the less water the better the gravy Thicken wnth flour; put a pint of gravy on the chickens. They must be put on the table very hot. LOBSTER CROQUETTS. Chop fine the meat of a well boiled lobster, add pep per, salt and mace, if liked ; mix with this one-fourth as f N aa much bread crumbs as you have meat, with two table> spoonfuls of melted batter ; form into balls, roll these in beaten egg, then in cracker crumbs and fry in hot lard. MINCE-MEAT WITH TOMATOES. Take cold roast or boiled meat and chop it fine with about an equal quantity of ripe tomatoes ; season with an even teaspoonful of pepper, a heaping teaspoonful of salt ; spread a layer of bread or cracker crumbs in a pudding-dish ; put in the mince-meat and tomatoes ; opiead a thick layer of bread crumbs on the top, with a little butter, and pour over a teacupful of water. Bake it one hour, and you will have a delicious dish. Cold gravy mixed with warm water, or a cup of stock, is nicer iox moistening than water. Butter enough should be used to make the top brown, like scalloped oysters. OYSTER PATTIES IN.BATTER. Ma' a batter with the yolk of one egg, (or more, ac cording tO the quantity of oysters you intend to prepare), a little nutmeg, a little flour, and a little salt ; dip in the oysrters, and fry them in lard to a nice light brown. If preferred, a little parsley may be shred very fine and mixed among the batter. The batter may also be made thicker, and formed into the shape of a patty, or put into a small tin mould, the oysters being dropped in and cov- ered over, and the whole baked as a pudding would be. OYSTER STEW. Put two quarts of oysters in the saucepan with the liquor, and when they begin to boil skim them out and add a pint of cream or rich milk and seasoning ; skim well ; add to the oysters butter to taste, and pour the hot liquor over them and serve. SAUSAGE ROLLS. Fry one poui.d of sausage. Make a good biscuit dough ; roll each sausage in a small piece of the dough rolled thin. Bake until a nice brown. Save the sausage gravy to be eaten with rolls. Nice for tea. I ,1 ( \ 23 SMOTHERED CiilCKEN. I>;ess a chicken, cutting open at the back, as far boIHng; lay in a baking pan, the outside upwards; sprinkle with salt and pepper, and a lump of butter here and there ; plenty of water for basting • then cover tightly with another pan ; baste often ; bake one hour. Make gravy in the ordinary manner. This way of cook- ing gives them a flavor not obtained in any other way. STUFFING FOR A TURKEY OR CHICKEN. Take some bread crumbs and turn on just hot water enough to moisten them ; put in a piece of butter, not melted, the size of a hen's egg ; add a spoonful of pul- verized sago, a teaspoonfal of ground pepper, and a tea- spoonful of salt ; mix thoroughly, and stuff your bird. PIES. ETC. APPLE CUSTARD PIE— No. i. « Peel sour apples ; stew until tender and not much water left on them, then -rub them through a colander ; for each pie beat three eggs ; add one-third cup of but- ter, and one-third cup of sugar \ season with nutmeg and lemon. When done frost and put into the oven a few minutes. APPLE CUSTARD PIE— No. 2. To one pint of new milk add three grated sweet apples, two eggs, a little salt, and sugar and nutmeg to the taste. An under crust required. APPLE CUSTARD PIE— No. 3. Stew sour apples until soft, and press through a col- ander ; use the y v^lks of three eggs, butter size of an egg, with sugar and seasoning to taste for each pi-e; spread whites over the top when baked. CHICKEN PIE. Cut up a chicken, boil it until tender ; take out the meat ; simmer down the gravy to a pint ; add three pints milk and one-half pound butter, two tablespoonfuls of fii^Siii^, jsi?^ 9mm mfmmfim^nimmmimmmm'ift «■■■ mmmmm 24 r,^ •• flour, a little salt ; bring the gravy to a boil ; line a tin pan with a cru.st niade by taking one-fourth as much but- ter as sour milk, and a little soda and Hour to make a nice paste ; line the tin pan, put in the meat, pour over it the gravy put on a top crust, leave a vent ; bake two hours and a-half. . • • - . . •- COCOANUT PIE— No. i. ' One cup sugar, one and one-half cups milk, one table- spoonful butter, the rind of one lemon, cocoanut finely grated ; the crust should be the same as for custard pie. COCOANUT PIE— No. 2. One quart new milk, three eggs, one tablesp>>onful of butter, two of sugar, and a pint of grated cocoanut, which should be fresh. Bake like custard pie. , CRANBERRY PIE. One quart cranberries chopped, two cups sugar, one- half cup molasses, one tablesnoonful corn starch, dissolved in a little cold water, to whicl> add one and a-half cups boiling water, and add to the other ingredients one drop extract rose ; bake with top cyust. This makes four medium-sized pies. .... aL]^ work a SPEriALTY. materials for Fancy Ulork in End-" less Variety. INSTliVCTIoy SGIV EN n If EN NECESSARY. IV|aritle and Table Drapes Ready Stamped for Embroidery, STAMPING DONE TO ORDER. THE MILLINERY DEPARTMENT IS UNDER THE COM PETENT M ANACi EMENT OF 7VTISS" DONOUGH, And our patrons can depend on getting the latest styles. Hats'Remodelied and Retrimmed and made to look as good as new. W IPPECTION GORDIflLLY INyiTEO MRS. R. B.SMITH, 1% '^4^ >i ( ^ 26 LEMON CREAM PIE. TTie juice and grated rind of one lemon, one cup oi white sugar, the yolks of two eggs, three tablespoonfuls of sifted flour, milk to fill the plate. This makes a large pie, and should be made with an under crust, but not any top crust. Bake until nearly done, then take from the oven, and pour over it a frosting made of the beaten whites of the two eggs, and two tablespoonfuls of pow- dered sugar; then set back in the oven and brown slightly. One of the best pies ever eaten. , LEMON PIE. 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 one cup of boiling water stir one table- spoonful 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 stiff, with a little powdered sugar, and return to the oven to brown. PIE-CRUST. One cupful lard, one cupful butter, one cupful cold water, four cupfuk flour and a pinch of salt ; mix the lard with the flour and add the water ; then roll in the butter, which should be in small solid pieces. PINEAPPLE PIE. Grate a pineapple ; cream half its weight of butter with its weight of sugar, add the yolks of four eggs beaten light ; then add a cup of cream ; bake with an under crust, with the beaten whites of the eggs on top, PUFF PASTE. Into two pounds of flour mixed with sufficient ic« water (abo itone cup) and a little salt roll one pound of butter taken off ice ; cut the butter into pieces about an inch square, and be careful not to handle paste more than is necessary. Keep paste on ice till ready to put in oven. r ^ W RICE CUSTARD. Into a quart of boiling water stir two tablespoonfula of rice flour, dissolved in a little cold milk ; add two well beaten eggs to boiling mixture ; sweeten and flavor to taste. RIPE CURRANT PIE. Line a pie plate with a good crust, and fill with a mixture of on , cup of ripe crushed currants, one cup of sugar, two spoonfuls of water, one spoonful of flour mixed smooth with the beaten yolks of two eggs ; bake ; cover with a meringue made of the whipped whites of the eggs and two tablespoonfuls of powdered sugar. Returri to the oven to brown. SILVER PIE. -,v One large potato, peeled and grated ; add the juice and rind of a lemon to the white of an egg, well beaten ; add one cup of sugar and one cup of water ; beat well together and bake in a dish, with one crust. When done, beat the whites of three eggs with half a cup of fine sugar, and pour over the top and set it in the oven to brown. SLICED APPLE PIE. Line the pie-pan with crust, sprinkle with sugar, fill with tart apples sliced very thin, sprinkle sugar and a very little cinnamon over them, and add a few small bits of butter and a tablespoonful of water ; dredge in flour, cover with the top crust, and bake half to three-quarters of an hour ; allow four or five tablespoonfuls sugar to one pie. Or line pans with crust, fill with sliced apples, put on top crust and bake ; take off" top crust, put in sugar, bits of butter and seasoning ; replace crust and serve warm. It is delicious with sweetened cream. / SUMMER MINCE PIES. One cup raisins, chopped fine, one nutmeg, two cups water ; tablespoonful cinnamon, two cups sugar, butter the size of an egg, one-half cup vinegar, eight crackers colled fine : cook well together before baking. •mmn'm 28 ^ VTNF.OAR PTE. . Two cups o*" .sugar, two ru]is of water, three-fourths cup of vinegar, and four tahlespoonfuls of flour ; mix well and bring to a boil, then flavor with lemon, and bake with two rrusts. This quantity will make four pies. PII«1>IN«S. ETr. APPLE TAPIOCA. Take one-half a teacii]iful of ta])iora, soak in a pint of cold water or milk on the bark of the stove where it will simmer, for two hours, stirring occasionally ; line a pudding dish, with slices of apples : pour over them the tapioca, to which has been added a reacupful of sugar and a little salt. Bake half an hour. Flavor with Jordan's Essence Vanilla or Eemon. BREAD PUDDTNCx. To one quart milk, new or not skimmed, take two eggs, and three large spoonfuls of sugar, nicely beaten and mixed together; then crumb in bread and crusts until the deep, brown earthen dish is nearly full, press all the dry bread in under—have no dry bits sticking above; scatter in a few raisins if you like: sprinkle sugar over the top ; set the dish in a hot oven and bake half an hour. When cold put in dessert dishes with three or four sj)oonfuls of sweetened cream over each one, and a little grating of nutmeg on the top. BIRD'S NEST PUDDING For a pint of cold milk allow three eggs, five spoon- fuls of flour, six medium-sized, fair apples, and a small teaspoonful salt. Pare the apples, and take out the cores ; arrange them in a buttered dish that will just re- ceive them — one in the centre and five around it. Wet the flour smooth in part of the milk, then add the eggs, and beat all together a few minutes : then ])ut in the salt and the rest of the milk. Stir it well, and pour it into the dish of apples. Bake it an hour and make a melted sauce For a large family, make double the measure : but bake it in two dishes, as the centre apple of a large dish will not cook as quickly as those around the edge. ggi^ f ^ ' S -il-'lt.:;- BATTER PUI>r)ING. ' '6ne "eggV one cup' milk, one cup sugar, two and a half cups ffoiir' 'three teaspoohfuls Jordan's Baking Powder ; "steam three-quarters of an liour. • . •-^' "CARROT PUDDING. One cup carrot,^ grated, one .cup potatoes, grated, one cup raisins, one cup currants, one cup suet, one cup sugar, one and one-luilf '•u[)s flour, two teaspoonfuls of Jordan's Baking Powder ; flavor to suit. Steam ui boil two hours. V, • • ' •'• CHOCOLATE PUDDING. Scald together a quart of milk and three ounces of grated chocolate. Set it aw^iy until cold, and then add the beaten yolks of five eggs and one cu}) of sugar. Bake about twenty five minutes. Beat the whites of the eggs to a stiff froth ; spread over the top of the pudding, and brown them slightly in the oven. This pudding should be served very cold. COCOANUT PUDDING. To the grated meat of a cocoanut take six eggs, six large spoonfuls of sugar, half a teacupful of butter and a little soda. Line a dish with puff paste and fill with the mixture. Bake in a quick oven. DATE PUDDING. One-half pound bread crumbs, one-quarter pound suet, one-half pound dates, five ounces brown sugar, a little nutmeg, a little salt ; mix well together with two eggs, and boil for two and a-half hour' Serve with sauce. FIG PUDDING. One-quarter pound bread crumbs, one-quarter pound suet, one-quarter pound brown sugar, one-quarter pound figs chopped fine, one-quarter pound caiulied citron and lemon peel, five eggs. Boil or steam three hours. 30 MAIZE PUDDING. To two cupfuls of cold hominy add three cupfuls of chopped apples, the juice of two lemons, one-third of a cupful of sugar, and two-thirds of a cupful of cur- rants. Mix very thoroughly, being sure not to have any himps of cold hominy. Bake an hour or more in a mod- erate oven, or until of a light brown. Serve cold MRS. LARCONI'S BLACK PUDDING. A cupful of chopped suet, a cupful of molasses, a cupful of sour milk, a cupful of raisins, chopped a little, a teaspoonful of soda, a small teaspoonful of soda, a small teaspoonful each of cloves, cinnamon and nutmeg, from two to three cupfuls of flour. Steam three or four hours in your pudding boiler, and eat with sweet sauce, or cream. RICE PUDDING. Take one quart milk, half cup rice (boiled), four tablespoonfuls sugar, four eggs; havor. Put milk and sugar in saucepan and let it come to a boil ; then stir in the rice which has been mixed with the beaten yolk ; let this boil two or three minutes ; beat the whites to a froth; mix with them two tablespoonfuls sugar; place on top of the rice, and put in the oven to brown. ROLY-POLY PUDDING. Take a quart of flour, rub into rt three tablespoonfuls of lard, roll it out and cut into four pieces ; place a lump of butter on each ; flour well ; place one above another, then roll out again six inches wide and twelve long ; take some preserve (plum is best), spread it on pretty thick ; wet the edges of the paste to make it stick closely, then roll it over and over tie it up securely in a well-floured cloth ; boil two hours, and serve with nice melted butter, or cream and sugar. SNOW PUDDING. The juice of two lemons, one cup white sugar, whiter' of three eggs, half a package of gelatine ; let the gela- tine soak half an hour in a pint of cold water ; then f I*. r ^ 31 throw off that and add a pint of boiling water. Beat the egf^s and sugar well ; then add the lemon and gelatine, and beat until it looks like snow. TAPIOCA PUDDING. Soak one cup of tapioca in water over night, and put on to boil in a quart of milk ; when boiling stir in the well-beaten yolks of three eggs and a little sugar ; when done stir in the well-beaten whites of the three eggs ; serve cold with cream and sugar. TAPIOCA PUDDING— No. 2. One cup of tapioca, one quart of hot water ; soak two or three hours. Pare and core six large apples, put them in an earthen dish ; fill the holes left by the cores with sugar ; pour over all the prepared tapioca, and bake until the apples are done ; eat with sugar, nutmeg and cream or milk. The coarse tapioca is just as good, only it does not look as nice ; or sago will make just the same kind in appearance. THE OUEEN OF PUDDING. One and a-half cups white sugar, two cups fine bread crumbs, five eggs, one tablespoonful butter, flavor with Jordan's Extract Vanilla, one quart fresh rich milk; bake in buttered pudding dish; when custard is set draw to mouth of the oven ; spread with jelly ; cover this with meringue made of the whipped whites and half cup sugar ; bake till the meringue begins to color. Eat cold with cream. VICTORIA PUDDING. One quart of milk, one pint bread crumbs, one tea- cup white sugar, four eggs ; flavor with Jordan's Extract Vanilla. Bake until light brown ; then spread with currant jelly, cover with meringue made with the 'vhites of two of the eggs ; return to oven and brown lightly VICTORIA PUDDING— No. 2. One pint of bread crumbs to one quart of milk, one cup of sugar, the yolks of four eggs beaten, the grated r ^^ ^ »r 32 f*«S -f r,*- rind of a lemon, butter siz6 of an egg. Rake until done, but not watery ; beat the whites of eggs ^tiff with a little sugar, in which ha^ , been, stii;red th^, juice of the lemon. Spread over the, pudding a layer of jelly or any kind ot preserves. Pour the whites over this and replace in the oven ; bake lightly. To be eaten with cream. , . ..„,.. YORKSHIRE PUDDIN-G. • „/". One and a-half pints milk, three eggs, saltspoonful salt, six large tablespoonfuls flour, one teaspoonful Jordan's Baking Powder; pour into a shallow pan, in which there is some beef drippings. Bake twenty minutes. . APPLE DUMPLINGS. Take one cup of sour cream to two cups of butter- milk, half a teaspoonful of soda, a pinch of salt ; make with these a nice light dough, roll and cut it as for larg.- sized biscuit, then roll the biscuit as for pie-crust ; have your apples quartered and steamed until tender; place them on the dough, sugar and spice ; then gather the edge together and press and tuck in firmly ; roll in the hand to shape them a little long . lay them smooth side up in a bake pan ; moisten over the top with sweet cream and sugar flavored with lemon. They are very good made of dried apples, nicely stewed, sugared and spiced. BAKED APPLE DUMPLINGS. Peel the apples, take out the core, and fill full of sugar ; make a crust as for rich cream biscuit ; divide it in pie ces large enough to cover each apple separately ; roll it about a quarter of an inch thick ; place the apple on and bring the edges together the same as in any other dumplings. Place them side by side in a pudding pan, spread butter and sugar over them, and pour boiling water to about half cover the dumplings. Put them in the oven and cook moderately fast until they are nicely browned Eat with cream. / . ENGLISH DUMPLING. Take some yeast and make a very light dough, the same as for bread, using milk, however, instead of water f \ ( N / < ^3 add salt, put it by the fireTTOvereS in a pan for half an hour or more, to rise : after this is done, roll up the dough in small balls, and boil them for ten minutes, then lake them out and serve directly with sauce over them. To know when they are done, stick a fork into one, and if it comes out clean they will do. A good method is to divide them from the top with two forks as they get heav\ by their own sleam, and eat them directly with meat, or sugar and butter. < . . PMKLES. CABBAGE PICKLES, .^;,.. .:,. One quart raw cabbage (white) chopped fine, one quart boiled beets, chopped fine, two cuus sugar, one tablespoon salt; one teaspoon black pc'pper ; one-quauei teaspoon red pe])per, one cup grated liorseradi-sh ; cover with cold vinegar and keep from the air. • . ^ MUSTARD ITCKLES..;-; • To one and a-half tjallons vine^rar Mut four ounces bruised ginger, two ounces whole allspice, one ounce whole cloves, one ounce garlic, one and a-half ounces chilies, two ounces turmeric, one ounce whole black pep- per, one pound Durham mustard; boil gently fifteen minutes ; rub the mustard and turmeric smooth in a little vinegar before putting on to boil ; pour a boiling hot brme over the cucumbers, etc., that you wish to pickle ; let stand twenty-four hours ; then place in fresh water for a few minutes ; then pour over them the boiling vmegar. PICKLED PEACHES. ■ Allow seven pounds of fruit to .every four pounds of sugar, and one cjuart vinegar ; place cloves and cinna- mon in a bag and boil in vinegar ; when vinegar has come to a boil droj) in the peaches and let them remain till done but not soft. Seal while warm. .....#'■ W^^^- M TOILET ARTICLES. IlilMiniilililllllllllllililllDillltlllWttlllllllillllllMirllllllllinilllMIIIMI The largest and most varied stock in the Coun- try, consisting of every requisite for the toilet: — LUBIN'S, ATKINSON'S, RICKSECKER'S, COLGATE'S, Etc., Etc. ^aitr Bt^ashes, Combs, Sponges, etc., etc. LUBIN'S and PEAKS' SOAP. INFANTS' REQUISITES: TOILET POWDERS, PUFFS and BOXES, CHAMOIS SKINS, BATH BRUSHES, BOTTLES, TEETHING RINGS, Etc., Etc. IVUCMI BE PROCURED AT F. JORDAN'S fWm HULL, GODERICH. f \ f \ 35 CUCUMBER PICKLES. * The small long kind are best for pickles, and those but half-grown are nicer than the full-grown. Let thena be freshly gathered, pull off the blossom, but do not rub them. Pour over them a strong brine boiling hot, cover closely, and let them stand all night. In the morning drain on a sieve, and dry them in a cloth. To each quart of best cider vinegar put one-half ounce of whole black pepper, the same of ginger and allspice, add one ounce of mustard seed (add onions if agreeable. "When this pickled vinegar boils up, throw in the cucumbers, and make them boil as quickly as possiple for three or four minutes — no longer. Put them in a jar with the boiling vinegar and cover closely. Made in this way your pickles will be tender, crisp and green. If the color is not quite clear enough, boil the vinegar over the next day, then pour it over the cucumbers, and cover perfectly tight. MIXED PICKLES. Little cucumbers about two inches Icng, green toma- toes, ears of sweet corn about the size of the cucumbers, a dozen small white onions, some pods of string beans, and the tender pods of the radish, four or five small green peppers and some bits of horse radish root ; all of these soaic over night in a weak brine ; drain through a colander and pack in a two-qiart can and fill the can with boiling hot spiced vinegar. ONION PICKLES. To each quart of vinegar, two teaspocnfuls of whole black pepper, and the same of allspice. Gather the onions when quite dry and ripe, and with the fingers take off the thin outside skin. With a silver knife (steel discolors them) remove one more skin, when the onion will look clear. Have ready some very dry bottles with wide mouths, or glass jars, and as fast as they are peeled put them in. Pour over cold vinegar to cover them, with 3^ pepper and allspice in the above proportions. 'JMq down with bladders, and in a fortnight they will be ready for use, PICKLED PEACHES. . One-lialf gallon of sharp vinegar, four pounds of sugar, two ounces each of cinnamon and cloves. Put the spice in a ba .■■-. ' . • -, f ■ •■ 4 ' OYSTER SOUP. One quart boiling \IPi|'WWiIii 44 • , • SODA CREAM. Two and a-half pounds of white sugar, three quarts of water, and the white of an egg well beaten. Bring it all to a boil, stirring meantime ; as soon as it boils, strain, and wh-en cold add three ounces tartaric acid and flavor with lemon ; a wineglassful to be used in a tumbler of water ; add half a teaspoonful of baking soda, and drink while effervescing. ... TEA. In a tin tea-steeper pour a very little boiimg water, put in a small teaspoonful of tea for each person ; pour over this boiling water till the steeper is two-thirds full ; ." cover close and let it stand where it will keep hot but not ' boil. When the tea has infused tor ten minutes, pour in- to the tea urn and add as m*ny cupfuls of boiling water as you have used teaspoonfuls of tea ; pour your tea, add- ing boiling water to each cup to weaken as desired. If you want the tea very fine do not pour the tea-leaves into the urn, as the later extract is weak, dark-colored and deficient in flavor. ,*"> ■ SWEET1IIE4TS, ETC. CHOCOLATE CREAM. : One quart of milk, two tablespoonfuls of corn starch, four of grated chocolate, a little salt, and two-thirds of a cup of sugar. Mix chocolate, and corn starch together with a little water, sweeten and salt it, adding to it the milk five minutes before it comes to a boil, stirring con- stantly ; add a teaspoonful of butter, and flavor with Jordan's Extract of Vanilla. CHOCOLATE CREAMS. Two teacups of white sugar, or»e-half teacup of skim milk, one-half teacup of chocolate. Boil the milk and r ^ t ( ^ 45 siigar three rftjnlite^j t^riskly j then b^at t!il3 ^!|^ 6ni6^gH to roll inta sfriait b'alli, and set away to. harden.^ i]j)is^ve the choeolate Iti a bqwl, oveiS ^tearmi, tHeh' (Irop int