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Les cartes, planches, tableaux, etc.. peuvent etre film*s * des taux da reduction diff*rents. Lorsque le document est trop grand pour etre reproduit en un seul clich*. jl est film* * partir de I'angle sup*rieur 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 1 MICROCOPY RESOIUTION TSiST CHART :ANCI at d ISO TEST CHART No 7. 1.0 I.I 1.25 I- Y - 2.8 16 40 1 2.5 2.2 2.0 1.8 1.6 _J APPLIED IfVHGE I, nc '6li3 East Mam S'feet Rochester. ,Ne« York 1 4609 i •<;4 ("6) /82-0300 -Phone (7' 5) 288 - S^HQ - Fo, m^.^,^^ri»«: lt M l l mtM allk ^mU^ *vlKmm0^l^MlMm^*l B»#»»»*«BMrt«t,'. It cannot l)e denied that an improved svstem of practical domestic cookery, and a better knowled-e of its first principles are still much needed in this country. The influence of diet unori health IS indeed a :bject of far deeper importance than ^t usually appears to be asidered, if wc may judge by the profound ;ndi(terence with which it is commonly treated. It has occuijie(; It IS true, the earnest attention of manv emimnt men of scienc' ■.cveral of whom have recently investigated it with the most patient and aoonous research. The results ol whicli thev have made known U. the world in their writings, accompanied, in some instances l.y information of the highest value as to the most profitable and nutritious modes of prejjaring various kinds of viands. It is a popular error to imagine that what is called good cookery IS adapted only to the establishments of the wealthy, and that it H l)eyond the reach of those who are not affluent. On the con- trary, it is of the utmost conse(|uence that the food wh^'ch is served at the more simply supplied tables of the middle classe' ^ lould all be well and skillfully prepared. Particularly as it is froni these classes that the men principally emanate to whose indefatig- able industry, high intelligence, and active genius, we are mainly indebted for our advancement in science, in art, in literature and in general civilisation. \Vhen both body and mind are exhaust.-d oy uie toils ol the day, heavy or unsuitable food, so far from re- cruiting their enfeebled powers, prostrates the energies more completely, and acts in every way injuriously upon tlie system' And It IS no exaggeration to add that many a valuable life has ■ "■"1945 t. &: Vlll. PREp-ACE of obti K ^ "^T^"'"^ ''^ '^'' ^'''^ ^^ ^'>- ^he impossibility of obtaming such food as nature imperatively required. With a view to a,d in discovermg a remedy, I have zealously endeavoured o ascertain, and to place clearly before my readers, the most c^ssential kmds of nourishment, which form the staple of our daily d• ^^-^ -tabhsl mem of ^ ell-conducted schools fur early and efficient training in cookerv wi rum" i;r7''"^"""^""^^""^'""= ^^^ Ifcxpenenced coo^s Mil put aside the jealous spirit of exclusiveness by which thev are Z:^:s df "' 1 '' '^"' r " '"i^"" '^^^^'•>' ^^^ ^-u^iedi they l; h.v n H '^' "'^'^' '^^'"'>"'tely helpful to their fellon-s, and sat sf.cttrrtf"''°".r' ^'"''^"^'' "^'^'^ ""«^^^ ^° '''^'°^d them purer imaginary— connected with their craft. Contents ;enuine or I'.ccf ..... \'eal - - . . . Breast of Veal— A Fillet of Veal Mutton - - . . I'ork — Venison - Sirloin of Heef \cck of Veal CHAPTER I. Small Points of Table Etiquette CHAPTER n. Dinner-Giving - CHAPTER HI. Vocabulary of Cooking Terms CHAPTER IV. General Directions for Trussing CHAPTER v. Carving CHAPTER VI. Description of the Various Parts h,\i;k - 30 31 32 I lerbs and Vegetablesused in Soups Siock— White Stock— To Clarify Stock ... . . \'eal Soup— Scotch Mutt.jn liroth — Game Soup Consomme Soup— Julienne Soup —Cream of Spinach— Chicken Cream Soup I'lain Economical Soup— Ox-tail Soup— Corn Soup Split Pea Soup— Cream of Aspara- gus— Green Pea Soup— Dried Bean Soup - . . . Turtle Soup frun Beans— Varling- ton Pepper Pot -Squirrel Soup— Tomato Soup. No. i r.jmato Soup. No. 2— Tomato Soup. No. 3— Muliagatawny Soup— Mock Turtle Soup of Calfs Head - - . . Green Turtle Soup— Macaroni 33 34 35 36 45 46 47 48 49 50 5' 52 Leg of Mutton - P'ore-cjuarter of Lamb—Ham Haunch of Venison Turkey— Roast Goose - Fowls— Roast Duck - Partridges-Pheasants-Pigeons Mackerel— Boiled Salmon - CHAPTER VII. Soups. Soup— Turkey Soup— Gumbo or Okra Soup Tapioca Cream Soup - SOUPS WITHOUT MEAT Onion Soup-Winter Vegetable Soup — Vermicelli Soup — Swiss White Soup— Spring Vegetable Soup-Celery Soup Irish Potato Soup— Pea Soup- Noodles for Soup — Forcemeat Balls for .Soup— Egg Balls for Soup— Egg Dumplings for Soup— Suet Dumplings for Soup - . . . . Soyer's Recipe for Force meats— Crouton.5 for Soup — Fish Stock — Fish Soup — Lobster Soup or Bisque Oyster Soup. No. I— Oyster Soup. No. 2.— Clam Soup. (French Style) -Clam Soup VARIOUS STYLES OF COOKING. To I-ry Fish— Pan Fish— Baked Pike ■ ■ - - 60 Boiled Salmon— Broiled Salmon- Fresh Salmon Fried— Salmon and Caper Sauce— Broiled Salt CHAPTER VIII Fish. Salmon or Other Salt Fish - Pickled Salmon • Smoked Salmon— Fricassee Sal- mon—Salmon Patties -Fish and Oyster Pie— Steamed Fish To Broil a Shad— Baked Shad- 20 24 26 38 29 30 37 38 39 40 41 42 43 53 54 54 55 56 57 61 62 11 I jl CONTENTS To Cook a Shad Roe— To Cook a Shad Roe (another way) — Boiled Bass — lioiled BUiefish -Hiked Hluelish — Fried ICcls— Sheejjshead with Drawn Butter Baked White Fish— Ilaiitmt Boiled —Steamed Haliluit— Fried Halil)iit. No. I. — Fried IlaH- hut. No. 2- ]5aked Ifalilmt Ilahluit l5roileied Veal Cutlets — Fried \'eal Chops (Plain)— Veal CoUops — Veal Olives — Veal Cheese - Veal Croquettes — Broiled Veal Cutlets (Fine)— Veal Pot-pie —Veal Pie - Veal Stew— Veal Loaf— Veal for CHAPTER XI. Beef. 98 Liver — Pressed Beef — French Stew— To Pot Beef— Stewed 09 ISrisket of Beef - - -106 Dried Beef with Cream — Beef Croq lettes. No. I— Beef Cro- quettes. No. 2— Meat and too Po-ato CrcMjuettes — Cold Roast, Warmed - - - 107 Cold Roast \Varmef Maccaroni —Maccaroni a la Creme — Maccaroni Tomato Sauce and r.\i,E 172 To Make lUitn-r-To Mal Hultcr l-) Iveep— Curds and Cream — New Jersey C r e a ni C li e e s e — Coit.aj^e Cheese — Slip CllA V'VKR X XII. Butter and Cheese. Ciiee>e Fonilii — Scallopo'l •7.5 Kamakins - Straw< - Checie Cream I\are!)it Cheese SoulUe — Cheese — Castry ■ v'ayenne Cheese Toast — Welsh To Preserve I'if^jjs Boiled i:i,'f,'s -Soft Hoilerl K^.^s Scalloped I^K'gs — Shirre 1 K^ji^s 177 Scrand)leter (.Omelet — Fish Omelet — (Jnion Ome- let—Jelly Omelet — Bread • )melet. No. I — BreadOaielet. N(i. 2 - Baked Omelet— Omelet Soutlle - CHAPTER XXIV. Sandwiches. '75 I7f3 I So 17S 179 iS- 1S4 1 86 '«7 iSS Sandwiches— .Mushroom Sandwiches — Cheese Sand- wiches - . . . . XXV. 181 182 i«3 184 P. r o w n B read — Steamed Brown Bread — Rye Bread- Rye and Corn Bre.ad F'rench Bread -Twist Bread— Corn Cake— German Bread— Corn Bread— Vin;inia Corn Bread Northern Corn Bread — Indian Loaf Cake— Johnnie Cake— Spider Corn Cake — Southern Corn-meal Pone or Corn Dodgers— Raised Potato Cake 192 189 190 191 Biscuits, Rolls, Muffins, Fritters, Shortckkes, Crumpets, Puffs, and f. , ,, Croquettes. General suggestions - .192 Biscuits-Baking-powder Bis- Kenew Stale Bre.ad- Warm cuit - Sour Milk Biscui 1 Bread for Breakfast -S.>da Raised Biscuit 193 CONTENTS XV. ( , '■jht Hiscuit \o. I — Litjhl Bis- cuit \o. 2— drain iJiscviits— Kkj; Hiscuit— I'arker IIuusl- lii-.cuits - - . . iuirreis' T;ul> French Rolls— Hentcii liiscuit — I'Dtalo liiscuit ~\'inf^,ir Hisciiiis iifton Milk IJiscuits— Sallylunn ' Kye r.isciiiis — Londim' I lot- cross Huns — Ku.-k, with \east — Uusks - - . . ' iiRhnuts — Scotch Scones— (.'racknels— Raised Muffins. No. I — Raised Muftin-i. No. 2 ^14 .Mullins (Fine) — i'iain Muliins — Mudins Witiiout F(,'t^s — Stonehaven .Muffins— Corn meal Muffins (Wiihcjut F^'^js) — Honiiri)^ Muffins— Clrahani Oems. No. I — (jraham (iems No. 2 - ain (iraliam Ocms— Watlles— Continental Hotel Waflles— Newport \V a ttl e s — Cream Waflles le Watlles. No. i Rice Waffles. No. 2— (lerman Rice Waflles — IJerry Tea-cakes — Rye I ) r o J) p e d - c a k e s -- Wheat OropiJed cakes — Pop-overs — I'lannel (Jakes t'.her (iriddle-cakes — Wheat Criddle-cakes —Sour Milk (iriddle-cakes- Cor n - m eal (jriddle-cakes— Corn - m eal C» riddle -cakes — (iriddle- cakes (\'ery ^^o(Ml) 194 Graham ( Jriddlecakes— H re ad Ciriddlecakes— Rice (iriddle- cakes — Potato Ciriddlecakes 195 — Indian Corn Criddlecakes — Berry (Inddle • oak es - French (iriddle-cakes - Raised iJuckwheat Cakes— Flannel 196 Cakes — Buckwheat Cakes- Swedish (iriddle Cakes— Corn-ineal Fritters— Cream 197 Fritters -Currant '•rillers Wheat Fritters .\pple Fritters — Pine-apple I'rilters - Peach Fritters— (Jolien Ball Frilteis Canneions or Fried Putt-.— (lerman Fritters — Hominy Hritters— Parsnip Fritters— Indian Corn 198 Fritters . . . . Creatn Shuit -cake — Strawberry Short-cake— Oran),'e Short- cake— Lem.n Shortcake — - 199 Berry Short - c a k e — F r i e <1 Dinner-rolls Newport Breakfast-cakes— Pufl- Balls— BreakfastPutIs— Home Cru ID pels — Plain Crumpets- Prepared Bread-crumbs — 200 Crackers .... French Crackers —Rice Croquettes — Hominy Cro(|uettes - I'Ar.K 201 2 2 203 204 205 206 207 208 M :1k Toast— Cream Toast - -208 Ihmsehold To;ust--Nuns' Toast — Cheese Toast. No. I --Cheese T.ast. No. 2— Oyster Toast — .Mushrooms on Toast - - 209 ^t'„> T''>as'. — F'"''^ "" T"T:t Baked Ejjqs on Toast— Ham CH.\PTER X.XVII. Toast and its Accompaniment. r Toast— Reed Birds on Toast — Minced Fowls on Toast — Hashed Beef on Toast - Veal Hash on Toast— Codfish on Toast — Halibut on Toa.st— Chicken Hash '.vith Rice Toast — Apple Toast 210 211 Frosting or Icing - - . . .\ 1 m ond Frost i n g — Chocolate Frosting — Plain Chocolate Icing— Tutli F'rutli Icing— ■Sugar Icing • - - " . foiled Frosting — Fro.sting without *-"gKs— Gelatine Frosting— Colden Frosting — Bread or Kaised Cake - CHAPTER XXVIII. Cakes. 213 Fruit Cake (Superior)— Fruit Cake by measure (Fxcellent) —White Fruit Cake— .Molas- ses Fruit Cake 2I4 Sponge Cake— White Sponge Cake — .-Vlmond Sponge Cake — Old-l-'ashioneci Sponge Cake — Lemon Sponge Cake - - 215 Plain Sponge Cake— Bride's Cake !!6 217 i.ll XVI. CONTENTS —Kntjlisli I'ound ('ake— I'lain Pound Cuke — Cocmmut Pound Ciikc - - • • Citron I'ound Cake— Cilnm Cake — Lemon (.'ake — Delicate Cake — Silver, or Delicate Cake--llold Cuke Gold or Lemon Cake — Snow Cake (Di.'licious) — Marble Cake — Su|)erior Loaf Cake — French Cliocolate Cake - Cliocoliitc Cake. No. I— Choco- late Cake. No. 2 - Choco- late Cake. No. 3— Cocoanut Cake— Cocoanut and Almond Cake ■ ■ ■ ; " Cotlee C.-ike — I'eather Cake — Election Cake — Cream Cakes —(iolden Cream Cake— Dried Apple i'ruit cake - Cake without K(;j,'> -White Moun- tain-Cake. No. 1— White Mountain-cake. No. 2 — (Queen's Cake— Angel Cake • Loaf Cake — Ribbon Cake — Ciolden S|)ice-t ake— Almond Cake— Rochester Jelly Cake Fruit La>er Cake — Whipped Cream-Cake — Rolled J elly Cake— To cut Layer C.ike — Layer Jelly Cake • FAI.K i'.m;p. FILLINGS FOR LAVER CAKES No. No. 1. Cream Filling 2. Another Cream Filling — No. 3. Ice-Cream Filling- No. 4. Apple Filling— No 5. Another Apple Filling — No. 6. C!ream Frosting — No. 7. Pe.ich-Cream Filling- No. 8. Chocolate Cream for F'illing- No. 9. Another Chocolate tilling— No. 10. IJanana Filling— No. II. Lemon Ises Cup Cakes - 229 iJaker's (Jmger Snaps— (linger Cookies — (jinger Snaps- Dominoes — Fancy Cakes- Wafers 230 Pe.ich Cakes— Cup Cakes— Vane- gated Cakes— Corn Starch Cakes 23 1 Sponge Drop? — Savory Biscuits or Lady Fingers — Pastry Sandwiches— Neapolitaines — Brunswick Jelly Cakes - - 232 Little Plum Cakes-Bumbles— Cocoanut Jumbles — Italian Jumbles— Almond Jumbles - 233 Fruit Jumbles— Cookies— Favour- ite Cookies-- Fruit Cookies- Crisp Cookies (Very nice) — Lem(m Cookies — Cocoanut 225 Cookies— Doughnuts or Fried Cakes 234 Crullers or Fried Cakes— Raised Doughnuts— Baker's Raised Doughnuts — Cru I Icrs or Wonders - - - - 235 German Doughnuts— Nut Cakes (Fried.)— Tritie Cakes — Puff Ball Doughnuts - - -236 219 220 221 222 223 224 - 225 CHAPTER XXIX. Pastry, Pies, and Taits General Remarks • - ■ 236 How to make a Pie • - - 237 For Icing Pasirv — Fine Puff Paste Purt Paste ior Pies - - 238 Soyer's Recipe for Puff- Paste — Riiie fr,r Under Crust — Plain Pie-crusi— Puff-paste or Suet 239 Potato Crust— To make Pie-crust Flaky— Tartlets— Patties, or Shells for Tarts— Tartlet-, - 240 Tarts— Green Apple Pie -Apple Custard Custard Cuslaid Custard Pie. Pie. Pie. Pie. No. No. No. No. 1 — Apple 2— Apple 3— Apple 4 — Irish App'" Pie— Mock Apple Pie Applf and Pe.ich Meringue Pie — Cocoanut Pie. No. 1 —Cocoa- nut Pie. No. 2— Chocolate Custard Pie. No. I — Chocolate Pie. No. 2— Lemon Pie. (Superior.) . - - - 241 242 IAr ft Clinecr crhrtMU — (1 — While (il(i and 1 Cakes ■ Sliickberry ;tr.'iwl)erry |) Cakes - ■i— (linger Snaps — Cakes — es— Varic- n Starch y Hiscuits s — I'astry >litaini;s — ried Fruit Pics -Ripe Perry Pie • • 246 ■ ■■ anil Proerved Fruit Pics- Cranberry Pie — Cranberry Tart Pie— CT()()>elierry Pie- Stewed Pumpkin or Sipiash XVII. l>\(iK ly for Pies — Haked Pumpkin or Sn\l CW.WVER X\X. Custards, Creams, Trifles, Blanc Manges, Charlottes, Meringues, Stewed Fruits, Macaroons, Sweet Omelettes, Jellies, and Desserts Caramel Custard — Haked '' " ^'" '^ ' TritU Cuslard- Custard — Cup r.iiiled Custard I'Hiilfd Custard r.x .Mock Cream- French Custard — German Custard —Apple Custard — Almond Custard. No. i .Mmond Custard. No. 2— Snow- ball Custard— Haked Cocoa- luit Custard— Whipped Cream No. I - Wliipped Cream. No. 2— Spanish Cream — Bavarian Cream— Strawberry Bavarian Cream- Golden Creain— Chocolate Cream. No. i - - • Chocolate Cream or Custard. No. 2— Lemon Cream. No. I Lemon Creatii. No. 2— Lemon Cream. No. 3.— f iran^TpCream 257 Solid Cream — Banana Cream — Tapioca Cream Custard — Peach Cream. No. I — Peach Cream. No. 2— Italian Cream — Snow Cream - ■ • 258 :k Ice — Peach Meriniiue — Apple Float — Syllabub — Cream for Fruit - - • 259 •rawlierry Sponge — Lemon Sfwnge — Apple Snow — 253 254 25s 256 \1: (,)uince Snow -Orange — Lemon Trifle - - - 260 Fruit Trifle — Grape Trifle — .-Xpple Trifle- Peach Trifle -Goose- berry Trifle — Lenum Honey — Floating Islanrls - - 261 Floating Island — Tapioca Blanc Mange — Black Mange. No. I — Blanc Mange. No. 2 — Chocolate B anc .Mange — Corn-starch Blanc .Mange ■ 262 Fruit Blanc Mange — Orange Charlotte — Strawlierry Char- lotie— Charlotte Russe. (Fine) —Charlotte Russe - - - 263 Another Charlotte Russe -Plain Charlotte Russe — Naple Bis- cuits or Charlotte Kusse - 264 Economical Ch.irlotte Ru«se — Orange Charlotte — Burnt Almond Charlotte— Charlotte Kusse with Pit.eappl ; - - 265 Country Plum Charlotte — Velvet Cream with Strawberries — Cornstarch. Meringue — Leam- ington Pie — Cream Pie. No. 2 — Ues.sert I'uHs - - - 266' Peach Cake for Dessert— Fruii Short-cake s — S a 1 1 e d or Roasted Almonds — Roast XVIII. CONTENTS PAI.K 267 ( hestnuls-AflerilinncrCruu. Ions Orat)^;f Kl.iai— I.enion Toast— Swfct Oiiiclcl. No. 1 '^weet Omelet, N'ci. a-Saliul .,r Mixed Fruits- Oraniju Cocoa- nut Siil.A,|-.Cr)s!iilli/c(l Krui'. a68 JV-ncIies ani Tft hus Snow I'vr.i •iiitl -Jell) /filtcr> Si^Wcl Appk"*. \(i, f ■ wed Applfi. No. 2 I . t , -Stewed Tears log Fool liukcd <,>uinres- ( .ooscliirry •-^Itni'HiiC' "I Ki>scs ■ Jelly Kissei—Cocoiinui Macaroons Alihonfl Maciiroons (Ik late Macaroon-. -J.eiiion " No. i_I.,.„„,n (ejiy. So. 2 fMer Jelly . . f 'Mn>,'e jelly— Varie^^Mted Icily — Strawberry Jelly . '. Recipe for ChccM.- Cu^'ard 270 >Ci)- elly 371 272 27J Icecream — I'lifc ict-cre;«>ni -Iriiit icerrcatn . . . , Chocolate icecream. No. j. (\'ery J'ine)--Cliorol,ite icecream. No, 2-l'ocoanut ice-cream — t'ustard icc-cieain — .Straw- lterry icecream — Fruit Cream ('IIAI'H'R XXXI. Ice Cream and Ices. lutti Fruttiice-cream — Ice- cream with., ut a Free/er . 274 i'm/ru I'eache-.— I'rozen Fruit — I-emon Ice— Pineapple Sher- bet - kaspherry Sherliet . 2 Orange-water ice -Almond icc-- Curiani ice - . . .3 /3 27S To clean Currant>— To chop Suet — T, - 279 l^oiled A|)ple I'utlels— Common I5alter --Almond I'liddin^'— Aj)ple Pudding Halved -Hoilcd Apple Pudding— Ijirds" Nest I'udding— Hread and lUitter Pudding. No. i - . . 2S0 Bread an I Huttci Pudding. No. 2 —Cold Ikrry Pudding— .Apple Tapioca I'udd ng— Apple and P.rownlire;id Pudding— Ap, le J'utV Pudding . . 2Si I'iain iJread Pudding, Haked — Superior Jiread I'uddings— Polled Hread Pudding — Almond Pudding. No. 1, Almoiul Puitding. No. 2 — Hatter Pudding, Haked - 2S2 Polled Patter Pudding— Custard i'udding. No. 1— Custard Pudding. No. 2 — (^istard Puddhigs— Apple Cusiard i uUuiug> — Cieam i'udding • 2^3 Cream Meringue Pudding — Corn- starch Pudding— Cold Fruit Pudd.ng— Safton Pudding- Cracker Pudding - - . 2S4 CilAI'TICK XXXIl. Dumplings and Puddings. Haked ( orn meal Pudding wit!'..- 1 egg> -H.ikerl Coriiiiie.o I'uU- dmg will, egg,-- Boiled Corn- meal Pudding— Huiled Corn- meal Pudding, without eggs— Corn-meal Pui s ■ Delicate Indian Pudding— Cottage Pudding I'rench Cocoanut Pudding. No. I - Ct)coanut I'ud.img. No. 2— Cocoanut Puiethod) 305 (^Juince Jelly Raspberry Jelly--Apple Icily — Crape Jelly— Orange felly — Crab-Apple Jelly 306 Peach Jelly — (irange Syrup- Orange Marmalade — Lemon .Marmalade — Straw lierry [am — (jooseberry Jam 307 Kaspl)erry Jim— Another New Way of Keeping Fruil - 296 297 =98 299 300 JO I liioiher's Sauce — Sugar ^ 1 ace — Lemon S a u e e — lemon Cream .Sauce, hot — ' (range Cream Sauce, hot J'l 111 Lemon Sauce — Cold Orange >nuce--('oM Cream Sauce — ( nam Sauce Warm — Caraniel ■■ cd Clieiries cd Cranberries — Preserved - 1 AW berries — To Preserve I rries Whole (Excelle It) Preserved F^gg Plums — 1 reserved Peaches 1 reserved (ireen Tomatoes — I're'^erved Apples. (Whole) — I're^erved i^'uinces — Preserved I'v.irs . . . . :;t. ippie Prex rres — To Preserve Watermelon Rind and Citron — lo I'reserve anu Ury (ireen- giges. • - Irc-erved Pumpkins — Preserving Fruit (New Mode)— To Pre- - 302 303 308 !0 3' i hi ? i\ XX. CONTENTS CliAP'I'ER XXXVI. Colouring for Fruit, Etc. 1 AOK Kcd or I'ink Colotiiing— Deep K e TER XXXVIII. Cooking for Invalids. ithout the Fountain --Lemon Syrup — Summer Draught — Lem(jnade— Straw- berry Water-Strawberry and Kaspberry .Syrup-Pineapple and other Fruit Vinegar - Raspberry Vinegar- Home-made Table \inegar-Verv strong Table Vinegar - I'ineapple Ade— Seidlitz Powders— In- expensive Drink - ■ 317 3»8 20 321 For ding-Baked Apples - Soft Toast-Irish Moss Blanr Mange- Kgg Toast-Oyster Toast -Mulled Jelly-Cup Custard-Clam Broth - Milk or Cream Codfish— Cracker Panada— Bread Pan.ada — Slippery-Elm Tea-Toast Water, or Crust Coftee-Piain Milk Toast- Linseed Tea- Powders for Children - Children Teething-Acid i^rinks - ;22 323 324 Iding— Tapioca Cup Pud Tu ^^• • CHAPTER XXXIX The Digestibility of Various Foods in Order of Time Th. M . •.• of Various Foods-Various Foods in toLIiSoVwi'th wSh ""^ Table. I-I)igestibility of Food 324 ''?ffe" VU X,„ • ■^ ^ 4- '1 ,;. ■^"''■'""^"' '^"tl fuel la ) e II. — Digestibility of Foods 326 r.able in.-Nutriiioi,sness of roods - - . . . ^28 Table IV.-Klements of Foo.ls - ug Ta be y-Warimh and Strength 330 Table \I.-Miik- . • - 331 Table Vlll.-Compared to Milk' - Table I\.-Nutrilive Values of roods • . . . Tabic X.— Nutritive Values of roods as to Cf)St • Table XI. -Differences in Flour - 332 332 333 335 336 TEMI SMA Di l.ICACV < an, ;it a ] well — I.e., slightest s( to make n but not le; these poin tlu'v will ai There is n( fully exhib not bfen tr liie knife s to eiit it up side, and t; When botl: across the iinderstood them, logct i>e carefi food. It is seems very be careful t( meat finely, very indclic, are placed the forks at jured — ;ar— To - 313 luntiun iimmer Slraw- ry and icapple f • 317 :'-made strong eapple s — In- • - 3»8 - Soft Blanc )y.ster —Cup acker .da ~ ;) a s t Plain 'ea — Acii tiousness nth -'uel 332 "^ ■ 33-J I of ■ 333 of • 335 " ■ 336 THE NEW TEMPEKIINCE COOKERY BOOK CHAPTER I. SMALL POIPyiTS OF TABLE ETIQUETTE Dm.Kacv of manner at taljh; stamps Ijotli man and woman, for one can, at a glance, discern whether a |)er>on has been trained to eat well— /.r., to hold the knife ami fork properly, to eat without the slightest sound of the !ii).s, to drink quietly, to use tlie napkin rightly to make no noise with any of the implements of the table, and^last but not least, to eat slowly and masticate tlie food thoroughly •Ml these points should be most carefully taught to ( hildren, and then they will always feel at their ea>e at the grandest tables in the land I here is no position where the innate refinement of a person is more fully exhibited than at the table, and nowhere that those who haye not be.-n trainc-d m table etiquette feel more keenly their deficiencies I he knite should ne\er lie used to carry food to the mouth, but only to cut it up int.j small mouthfuls ; then place it upon the plate at one side, and take the fork in the right hand, and eat all the food with it When both haye been used finally, they sh.juld be laid dia<'onally across the plate, with both handles towards the right hand •''this is understood by well-trained waiters, to be the signal for removing them, together with the plate. ije careful to keep the mouth shut closely while masticating the lood. It is the opening of the lips which < auses the smacking whi. 1, seems yery disgusting. Chew your food well, but do it silently, and be ( aivful to take small mouthfuls. The knife can be used to cut the >ery indelicate. At m irc not neaitiiiul, anil appear^ m) tables, two, thr'^e or more kni\ are placed on the table, the knifes at the right hand of the forks at tlie left,— a knife and a fork for eacl es and forks the plate, 1 course, so that 1 -> I i ml iM: there need 1 served. Tli, cak )e n TABLE ETIQUETTE the ^'^ .It breakfast Miialler ones, whicl 'i are A t or dinner i; 1 ir^e ones, for the meat and tan be tucked under the ed "• K.une, dessert, (;r f(;r I lot >e very careful but n^e (hem uitl 'i"t to clatte '•ej^etaljl es of the plate, and L's, are placed outside of t'l "ot uait until tl "nit noise. \\\ '■ >•-;'<"-- and f;,rks upon vour ,;i •^idcred ^ood breedin; and It shouiti not the tips of tl !<■ rest of th( len you are helped to lein. plates, .S '"'"Pany are provided •inytliinL', do oe eaten 'J"P is al^^■ays served for tl ^\:th des.-,ert sj Joons, and taken fi into the mouth audibly from tl iL'in without any sound of the 1 't IS not con- le /irst course, f'om the sides. be brcjk en intf» souj) or gr fie ends of the s 'I's, and not l)e sucked i\v, second time. The hostess ni/.v you uill politely decline. \ poon. I5read shoul .\notl ever ask to be helped i ^< you to take a se. ond not o soup a P'ate, but ler Kcnerally nej^lected obi on one's bread as it lies i^ation is that of of the plate ; it is and .still held i„ the fa teeth on it. '1 i bit at >n one's ,>late, .„• but sli^htlv liAed very freipiently buttered in tl ce and ey es o 'f th e tal If air, bitte s^preadini.; butter at one end n m gou-es. >|s IS certainly not pleasant, and f/vith the marks of th a time, either bcfor 'n the mouth with e or after butt It is better to cut it butte f^''i"g It, and put piece I '■> ^>y any other food niil sidered uood' t "'- fin«.T »n.l ,l,„„„r "x , J rood uiii \,,i,.-„ i.^r- , "■'! on tl Let le side of the pi i^te to mix f^), 1 >our own knife or U •<)V\ "I on the same plate. .Salt lis mention a few tl ite ami ne\er on the table-'. lo'tl >y piece > yourself to It is not niiist be left con- metimes doubt. "int^s concern im- tl should be cream-cake should be al eaten with knife and fork. flu to 1 l)rol. ways served on br and ne\e R tlieeatm- of whi> i, t anythimj of r bit ten. 'ead or t A similar ■re is f'ure ous moisture — m.-iv 1i.> i.i- > r I, , , -. ■''> "t taken from tl oast. Je set before you, the w lie t ^o as to a I lole o 'parauus--which )s irlj supei-. iiia\- be eat(.'n. V il n IS (it should be eaten with a fork al '•(■MUire the fork only ; 1 shcjuld be eaten with' a s with the fork. never cut with a knife. I 'stry should be ho so fish. I'easandl wever, fooil that beans. l"^aw oysters 's uc all km )W, poon. cannot be held with a fork Celer' course, to be eat ■' ,<-^>'es.ses, olives, radish <''^'toes, if mashed, should be miish^d es, and relishes of that kind en with the tjngers; the salt shoul.! b "^ ":i::]-" ^'-.^"^>>^- j-sh .',;; he the assistance of sil sometimes helps one to m ver-bladed knife eaten 'e laid u \vit)i the f.irk are, of ister a refractory I bit of bread in th pon one's or with >e eaUMi with a siher-bladed knife It IS not by-the-w pioper to drink wit I es e left hand """•^el. Fresh fruit should ly, e\er tjuite drain 1 a Pecially j)ea spo.jn in the cup les, etc. elevate your ylass as if nose. iJrini,^ the Lda.^ you were a 'Up or -lass. I) ippi nor should one. «int,_when jou drink. shj^htanj^le. I)., this easily. D g ass perpendicularly to the 1 ^;oIng to stand it inverted on your bett er f.)r the d jJrinK ^iRestion not to drink te [■'Ilk s|)aringly while eat ps, and then lift it to Keniiy, water turned out .)f a pitcl ^ >-iiiu(\ tea or CO and do not j)our it ih ,ffV e until 'K- n is far tnc iiiea! is Wh ler, en seating yourself at the tab lown your throat like 'e, unfold vou 1 napkin and h y It TABLE ETIQUETTE t''t or dinner is isert, or Un- hot f the plate, and )utsi(Ie of tlieni. ion >()ur plates, :o anything, do it is not con- le first course, <■'■"") the sides, not he su( ked <--ad should not P<^(1 to soup a '>»(! I>late, Init (-■''Kiin-^ butter '■d at one end ten in you,i^es, marks of the ';''" to cut it, a '!<■' e by piece 'y }'H:r-.elf to ^i i^ Hut ( on- nnist be left 'li' ii tlu-re is nilar !;ri.tuie iRus-— which ''^■"b super- h ; if jc is (it ■y 'should be Raw oysters ■\c all knou-, ^vith a fork he mashed ^'"(1 are, of np"» one's "'<, or with '• left hand luit shouk! ', etc. hould one, 3011 drink, d on your h'ft it to a it is far 'C Uieai is hroat like and lay It 23 a. loss your lap in such a manner that it will not slide ofif upon the iloor; a gentleman should place it across his right knee. Do not lu. k It into your neck, like a child's bib. For an old person, however It IS well to attach the napkin to a napkin hook and slip it into the \<-t or dress buttonholes, to pnjtect their K-'irments, or sew a broad tape at two paces on the napkin, and pass it over the head. When the soup IS eaten, wipe the mouth carefully with the napkin, and use u to wipe the hands after meals. Spoons are sometimes used with tlrm puddings, but forks are the hetler style. .\ spoon should never be turned over in the mouth Ladies have frecpiently an atVected way of holding the knife half- uay down Its length, as if it were too big for their little hands ; but n^Ms as awkward a way a^ it i. weak ; the knifb should be grasped luvly by the handle only, the forefinger being the only one to touch the blade, and that only al.mg the back of the blade at its root, and no further d(nvn. M the rotKliision of a course, where thoy base been used, knife and tork should be laid side by side across the middle of the plate—never crossed ; the old custom of < nw.ing them was in (obedience to an ancient religious formula. The servant should offer everything at the Irft of the guest, that the guest may be at liberty to use the right hand If one has been given a napkin ring, it is nece.sarv to fold one's napkin and use the ring ; otherwise the napkin should be left unfoldetl <)i.es teeth are not to be picked at table ; but if it is impossible iu liiiuler It, It should be done behind the napkin. One may pi. k a bone at the table, but, as with corn, only one hand ^^ allourd to touch It ; yet one can usually get enough from it with knife and fork, which is certainly the more elegant wav ni .loing ; and to take her teeth to it gives a lady the look of caring a' little too much for the pleasures of the table ; one is, howe\er, on no account to suck one s finger after it. Wherever there is any doubt as to the best way to do a thin- it is v.i.e to follow that which is the most rational, a'nd that will almost nnanably be found to be proper etiquette. To Ik- at ease is a great Mep t..waids enjoying your own dinner; and making yourself a-ree- aMe to the company. There is a reason for everything in polite i!>age ; lluis the reason why one does not blou a thing to cool it is not only that it is an inelegant and vulgar action intrin.i. ally, but be- cause it may be ofiensive toothers-can not help being .0', indeed • and It, moreover implies haste, which, whether from '.^icdine^s or a' '•vsire to get away, is equally objectionable. Everthmg else may be a^ easily traced to its origin in the fit and becoming. II, to c:onclude, one seats one's self properly a't table, and takes reason into account, one will do t(,lerably well. One must not pull "nes , hair too closely to the table, for the natural result of that is the ■ liability to use one's knife ;nif! fml- ,..;.Ko"t ^nrnr '"■!^;hbours ; the elbows are to be held well in and close u> one s .ide "Inch rannot be done if the chair is toy d,.i,. ,.■„,:,„,, „,,,„ „„„, ,>,,, ,,,»--;';;;;;, '.r;;™;--''' fr;™ ("IIAI'TKR II. DIIMIMER-GIVING THE LAYING OF THE TABLE AND THE TREATMENT (InincTs, tl imiMMtante uIk-ii taken as a \'\.., e j^atlici- aKHUKl (nir board le a|)i)arcntiy tiitlin- detail W li(»k arc )f ,M-eat and our dinner il i,i,neeable persons, and tl le courtesy of dressinL-- for the union should he a time of prof • ertain established I profit as wel ley pay us occasion, and thi.^ re- polite society relation to ih nvs by which "dinner- is pleasure. The re arc an tl It may not be amiss to i'vini; IS regulated in em. One of the first is that yive a few observa nces m arrive at the hou->e of his host at an invited ^uest should tune appointed for dinner. In laviii- l,e t- hi 7 i •nicn should bea spotless whitelhr^uLn!;''^'^' east a (|uarter of an hour before the inner all the tal)k -1 loth ■til si :;ives the 1 KHiM l)c spread (jne oft , and underneath the linci men a lick cotton-rtannel or I sound of movinj^- dishes. 1 cavier and hner appearance, also dead 'ai/e, which without Stan h between the fold-,, but not wall pieces of ])read tin u-ge and neatly folded napk ce or four inches 1 ening the |)late. tl n ornamental centre-pie to com|)Ietely conceal it ms (ironed g, placed on ce. or are laid on each owers, IS put on the (cntre of the tabl a vase filled with a fe castor, which ha appointed tablo. A fe ■> .^one into disuse e, in place of the 1 the ai)])e,iian( (• of (m. , ■ict\- at ta!)lc is ((uit( w choice tl and IS rarely seen "\\cis make a charm w rare irge table- now on well- \ai is a ,, mucli All n tile moM simply laid tabic as essential to the c m and ood choire .,f dishes, for the e\ njoN inent of the rej as tile palate ye in fact should 1 .^ \anetv m easins. >ast a- a pi >e Kiatified a; dishes si the (low < iarnish inuld be arranued m CIS, im such as covers, reli.slic: of dishes I 'la.' :cnitec tionerx-, and eacl 1 disli aniisiie "f a tlinner-tabU , without looking absurd. H'side eac h plate should be laid a irmony with the decorations of small sweets, le appearance 'e in good taste also a great deal to do with tl ■'Utti. ieiulv to I ] as will be required t s n;an\' to have th or the >e\eial cour; il;i'ecl at every plate. Water- bottle corres|)oiiclm^ tumblers to "■ It. and iinli\itlual sal glass (jt water, and dishes o '{ 1 coxcr them are now much in v t-cellars nia\- be ilUtter IS ser\,..(l ^'■I'VK e, max lit proper plac:msj of ih )ri)ken ice, m.i\ be ai th ogue with ese, accompanied with ■anged m suitable place; it to the jud c is uscci, and that, witii W iien Tl e \anous aids to her ill other required gment and t.iste of th.e hostess, in the le dessert plates should I)e set guests' comfort. leady, each witl 1 a doilv and DlNNEK-(;iVING PREATMENT (loilv and a liin-cr-glass partly filled with water. 1)1)11 ; these, with extra knives, forks and k-board ready to be plat:ed bv th llCillllR'i 25 is dropped a slice of ^poons, should be on the guest, between the courses when in u hich 11 "preferred, the "dinner' may all he served from the side-tabU Ithiis relieving the host from the task of V.i' h guest, and the dish carved is presentediry the\vai;er' 0^1!^' • in I •'ide of each guest. At the end of eaci carving. .A jjlate is set befort; left- li course the plates give IM) l;rr- ;. for those of the ne.xt. If not .erveii from the side-table, the d.^he. tnv brough in n..ady carved, and placed before the host and hostess, hrn .erved and placed upon the waiter's salver, to belaid bv tha [.i'-N-ndant before the guest. Soup and fish being the tirst course, plates of soup a.e usuallv I'MMMi on the table before the dinner is announced ; or if the hostes's -.i- the soup served at the table, the soup-tureen, contaming hot lip, and the uarin^ soup-plates are placed before the seat of the iKMess. Soup and hsh being disposed of, then come the joints or . t^. entrees (made dishes), poultry, etc., also relishes. Alte dishes have been passed that are recpured no more, such as <„.tables, hot sauces, etc., the dishes containing them may be set l'i|.Mn the sideboard, readv to be taken awav > <- ti Irlhes and sauces, when not to be eaten as a dessert, should be iH ,,>rd .,n the dinner-plate, not on a small side dish as was the f\)rmer «I'>li bo on the tal)Ie, some parts of which arc preferred to arroichng to the taste of the mdividuals, all should have the h>I-numty of choice. The host will simply ask each one if he has I.: M..tncnce for a particular part; if he rei^lies in the negative, \in.Jn-u!T '" '''"^''''*''' question, nor insist that he must have a ' "> not insist upon your guests partaking of particular dishes. Do n a.. iKMsons more than once, and never force a supplv upon their ^ -• It 1. Ul-bred, though common, to press any one 'to eat ; and ';i>ovcr, It IS a great annovance to many ;^' "■nter, plates should always be warmed, but not made hot. ' l-nHi-, ot ammal food, or tuo kind, nf dc.Mrt, .hould not i,e ■ '' '" <'t «)„e p ate, and there should nuver be more than two kinds ' .uetables uith one course. .\spara>u.. green corn, cauliflower Mu tomatoes, comprise one course in place of a salad. .Ml ■ ^hould be cut across the grain in vciv thin .lices. Fish, at -■ ■'hould be baked or boiled, never fried or bnjiled. Baked M. maybe used ,n every course after fi.h, .1,. ed thin and handed I't" ! the regular course is disposed of. ac hostess should retain her plate, knife and fork, until her |..;uc-,tb liave finished. ■i-i. ■r-.n-.-.!-. ! irush , , '^ "'^^ ^"'^■'-'' ""t'i the preparation for bringing in ' •!' -cit ; then all the glasses are remosed, except the flowers, the ucr-tumbers and the glass of wine which the guest wishes to I" '-"n with h, -, dessert. The dessert plate containing'the finger bow - a dessert knife and fork, should then be set before each guest^ h 2('> C(H)KI\(; TKHMs cif.-im n-iss..rl M,->. I ■ •'"'' ^"'■^^' ^''^''i the su^ar an.i (-"n.\i'i-KK in. VOCABULARY OF COOKING TERMS to 1^ e^^n velv lie.; "' ^■"■'"" '^''"- l^-P^-tinn., which rec,uire l;lanch-to b„il and strain, or to remove a skin i^lanquette— a kind of fricassee i5oudm---a son.euhat expensive dish, formed of the French forcemeat Laramc ->„gar boilcnl till cv..|x,n,tietween the joints and roasts are distinguished by the name of entries, or entremets. 2S TRUSSING i)aM>, .if S|a.„l„.,,i_Na|,|^.s,„^.^,^.,|. 1.n,;:r„::^:;l::r" '-"■ - -^-v, „,,,„ ,„„„ ,„.^ :'"tT;;,;!::;';;;-"''' - --.. '"Stt,...,, . . ,,,, ,„„,, I urban— an ornatnentcd c-ndcc \ f.-lonte— a wliite sauce. \ol-au-ycnt— an entree 'niarlc ,.f the v.-r. r ^^"J^ niKom or other rirh .uhst m e ""'"'!"'" P-'>tc ami til!,. -"oke ;„, -4Mh^m.n:n:^n:';f;^ii^\;:,^-^^^ "^■'•ks, uh.d, should l>e I.-f u.r e, ,1 , "' ''"^ ""^ "'^^ ^^^"^ -^ the '^•■'^■ksforaeoupleofinrhe o t '>,^ '" ^^'■'^ <'"^vn upon the -"^ ^^ needle and , ,arse soA .X.' ^.^T;;; '''""^ '" ^^'^"^'^^^- -'"' ^^•Iic-n trussed. '"' ^" '^^ '''^ pmu^ns of the hinh ;ut)::^;s;i;;in;\i;Tie^;;:;:''-'--^'-"usth^ "'■'>• he easily turned hark ) ' "h ' . '^''■^''l'^' '"'• ^^'"'n the bone |'>V'".'^e'--"tnx-lvf,on. .e'le-. vhi'l'" '""'! ^'^'■" ''^' '-'^c-ned w h '-'>•' /^"^l the sniall ends ^^ j ] -^ ''"'r '" ^'"^''"^ '^-^^ into t! S ^■"t.rely out of siKdit. '"'"^ ''"'''^'" "'^ apron .so as to be '•"•He whXr';Lr''oas,'i;;i;'or;^!nin'!''''''ir ''"'' ^^'-"'^"^ ^""^ left on Part.-Kl.e^ black ,ame, nK.o -R I;; J ""^•^^^^' ^'^^I^^. Pl^easants, '^■"^is and ail sn.ali birds, the i 't ]^f,\^' '"''''''' ^^"'^^-^''^^l of al iHit one joint on. '' ^'^" J*^'"''' -^'e taken off, leavin^ up- uS; ^;i:.|f ;z;:r.::;:; • i;;^ t--^ f ^-- --^ -e trussed = anii ^;-f^s. and sniped ' The tl , c^u^^^^^^Tpr""^ P'^^ons, wolif! stripped, or rubl,erl off .v'h - i • , , " "'^ ^'^^ leys ot these hm-s^ k- off die talons must be pulled out, and th 'c for a feu for roasting should be minutes. The sh cut otV. e nails clipped. The toes of arp pigeoii - «)Kt*»<«ia»rtH!Ws*«i CARVINC, 29 (icosc, sucking-pij,'s, hares, and ralihits liavo ihc feet taken of at the first joint. The Uvers and j;i/zards are served in the wind's of roast turkeys anfl fowls only. The heads are still coniiiionly left on pheasants, partrid},'es, ;ind black, and nioor-j^'ame ; but the fashion is declining. I'liultry and birds in j,'eneral, except perhaps (piite the lar^'er kintis, are more easily trussed into plump handsome form with twine and needles proper to the purpose than with skewers. The manner in whii h the lei;s ;ind winijs are tontmed is mui h the same for all ; the jjrincipal difference being in the arnmj^ement of the former for bfjiling, whi( h has already been explained. Cll.M'TKK V. CARVING Cauvinc; is one important aci|ui>iiiion in the routine of daily hving, and all should try to attain a knowledge or ability to do it well, and withal gracefully. When carving use a chair slightly higher than the ordinary si^e, as it gives a better purchase on the meat, and appears more graceful than when standing, as is often quite necessary when carving a turkey, or a very large joint. More depends on skill than stren;^th. The ])latter should be placed oi)pnsite, and sufficiently near to give perfect command ol tlic arti( 1<- to he < ar\ed, the knife of medium >ize, ^har]) with a keen edge. Commence by cutting the slices thin, laying them carefully to one side of the platter, then afterwards placing the desired annnrnt on each guest's plate, to be served in turn by the servant. In carving fish, care should be taken to help it in perfect flakes; for if these are broken the beauty of the fish is lost. The carver should acquaint himself with the choicest parts and morsels ; and to give each guest an ecpial share of those tidbits should be his maxim. Steel knives and forks should (jn no account be used in helping fish, a> these are liable to impart a -rvrt' disagreeable flavour. A fish- irowel of silver or plated silver is the proper article to use. (iravies should be sent to the table \ery liot^ an ' n helping one to gravy or melted butter, jilace it on a vacant side v.. the plate ; not pi'Ur it over their meat, fish or fowl, that they may use only as much as they like. When serving fowls, or meat, accomjjanied with stuffing, the guests should be asked if they would have a portion, as it is not every one to whom the flavour of stufTmg is agreeuble ; in filling their plates, avoid heaping one thing u])(jn another, as it makes a bad aj)- pe.uance. A word about the care of carving knives : a fine steel knife should not come in contact with intense heat, because it destroys its temper, and therefore impairs its cutting qualities. Table carving knives should not be used in the kitchen, either around the fire, or for li 3 la .' li 30 DESCRIPTION OF I>ARTS cutting bread, meats, veKctal,les, etc ; a fine whetstone slionid be Its t.l^e, all i,i uinc h is .|uite ess.-ntial to successful carving. <'IIAITKR VI. DESCRIPTION OF THE VARIOUS PARTS No. I No. -> No. ^ No. 4 No. 5- No. 6. No. /• No. 8. No. y- No. lo. No. II. No. 1.:. No. 13. No. 14. BEEF. UlND-OlARTKR. Used for choice roasts, the i^ortc', house and sirloin steaks. Kuinp, used for steaks, stews and corned b' -<. Aitch-bone, used for boihnj^-pieces, stews ami pot roasts l>iittock or round, used for steaks, pot roasts, beef,//.. rmuA also a prune boiluij;-piece. Mouse round, used for ijoiling and stewiny. Shui or Ic^s used for soups, hashes, etc. Thick flank, cut with under fat, is a prime boilimr piece, Lrood lor stews and corned beef, piessed beef. Vemy piece, used for corned beef, dried beef, riun flank, used for corned beef and boihny pieces. FORK-QUARTKK. Five ribs called the fore-rib. This is considered the primest piece for roastmg ; also makes the finest steaks I' our ribs, called the middle ribs, used for roa^^m- J.nuck ribs, used for second quality of roasts and'^steaks. hnsket, used for corned beef, stews, soups and spiced beef. Shoulder-piece, used for stews, soups, pot roasts, mince-meat, anu nasnes. ' Nos. If; DESCKIPTION OF PARTS 3« 1 Nio. 15, r6. NcmIn, (1,'cs, et No. 17. Shin or sli.mk, used mostly for soups and stewinj,'. No. 18. Clit'ck. The following i-> a < lassification of ilic (pialities of meat, according to the scvenil joints of beef, when ( ut up. Kirst Class.— Includes the sirloin with the kidney suet (l), the rump >teak iiiece '2), the forerib (l I}. Second Class.— The buttock or round (4), the thick flank (7), the middle ribs (11). 'Ihird Class.— The aitch-bone (3 , the mouse round ($), the ihm Hank <8, 9), the chuck f 12., the shoulder |)i((:e (14), the brisket (13). i Kourth Class. --The clod, net k aivl stukiiiK pi<'<"e fij. '^^)- Fifth Class. — Shin or shank (17,. h No. I. No. ^ No. 3. No. 4. VEAL. HlND-QU.VRTKR, Loin, the choicest cuts used for roasts and chops. Fillet, used for roasts and cutlets. Loin, chump-end used for roasts and chops. The hind-knuckle or hock, used for stews, pot-pies, meat-pics. FORK-Ql'AKTKK. No. 5. Neck, best end used for roasts, stews and chops. No. 6. Breast, best end used for roasting, stews and chops. No. 7. Blade-bone, used for pot roasts and baked dishes. No. 8. Fore knuckle, used for soups and stews. No. 9. Breast, briskel-eiRi used for baking, stews and pot-pies. No. 10, Neck, scrag-end used for stews, broth, meat-pies, etc. In cutting up veal, generally, the hind-quarter is divided in lorn and Ic'S and the fore-quarter into breast, neek and shoulder. "The Several Parts of a Moderately-sized, well-fed Calf, about eight i? i!:i .12 i)p:.sckiition of i-arts ",44 iLs!^ ji i:r'^'' '^ "" = ^'"" '^"■•- '^•^'" ^''•' 5 "'^. ; making a total BREAST OF VEAL. Ills p.e.c ,. quite sMuilar to a forcMiuancr of Iamb aftc-r tlu- . houl, cr has boc-n taken oft. .\ btvast of vx-al . o.sists of two pa I 1 e nb-boncs and tit. j-nstly brisket. These parts n,ay be sopa -d >/ slu.-ply pass.n, the earvn^ knife in the dire. ,i..n <,f the In e I > to 2- and when they are entnely rthebpketorr,b.;and,f,he,e i. a....,.tl.n.adsmXK';thc A FILLET OF VEAL. chsh. as is receive a pi( Though \ in proportitj me.its on at brea-'l of vc A tlllet of the leg ab( |)ounds is ; Before roas the * avity f se( ured tog( To carve part tir top, the dirci tio; some of the Veal is vc roasted shot balls, wii'i g a cut lemon, No. 1. Leg, No. 2. Shot No. 3. Loin No. 4. Loin No. 5. RacV for No. 6. Brea No. 7. Necl- NOTE.— .^ the cafasf rib chop, th( awav fiom t the larger e and sweet. DESCRIITION OF I'AKI'S 33 (lisli, as is frriiiitiitl\- 'Aith this roa-.! of veil, r,i< li |)(r^oii .houlil receive a pice < ThouKh vciil and l.iiiib »cf and mutton, in proportion to tlu i wciKht, tluv are often pieferreil to these latter meats on account < s their deiitjM T texture and flavour. A whole breast of veal wn^hs from nine to twelve pounds. A tillet of veal is one of the |)rime roasts of \ial ; it is taken from the leg above the knuckle; a piece weiKbiriK from ten to twelve pcil foi I'rench chops, rib chops, either for frying or broiling ; also used for chcjice stews. No. 6. Breast, used fur roast, baked dislics, stews, chops. No. 7. Neck or scrag end, used for cutlets and stews and meat pies. Note. — A saddle of mutton or double loin i-. two loins cut off liefcne »K(> f-o^<-j|£;p jc; Kt-jlit nnen flown the back. Kreivh clious are a small rib chop, the end of the bone trimmed off and the meat and fat cut awav fiom the thin end, leaving the round piece of meat attached ti; the l.irger end, which leaves the small rib-bone bare. \'ery tender and sweet. I! ! '): ^-, 34 DESCRIPTION OF PARTS Mutt(jn \<, />riiitc when cut from a carcase which has ))eeii fed out of doors, and allowed to run upon the hill-side ; they are Ijcst when aljout three years old. The fat will then be aliundant, wliite and hard, the tlesli juicy and firm, and of a ( lear red colour. For mutton roasts, clujose the shoulder, the saddle, or the loin or h.iunch. The lej^ should be boiled, .\lmosi anv i.art will do f,,r broth. f-amb born in the middle of the winter, reared under shelter, and fed in a Kroat measure upon milk, then killed in the sprin-, i^ ( on- sidered a ^reat delicacy, thou-h lamb is K<', roasts and corned pork. No. 2. Hind-loin, used for roasts, chops and baked dishes. Fon e-loin or ribs, used for roasts, baked dishes or chops. No. No. 4. Spare-rib, u>ed for roasts, chops, stews. No. 5. Shoulder, used for smoked shoulder, roasts and corned jwrk. No. 6. lirisket and tlank, used for i)i(kling in salt, and smoked bacon. ■["he cheek is used for picklin- in salt, also the shank or shin. The feet are usually used for souse and jelly. Vox family use, the leg is the most economical, that is w hen fiesh, and the loin the richest. The liest pork is from canascs wei.i^hmg from lifty to about one hundred and Iwentytive i)()und- Pork is a white and close meat, and it is almost impossible to oyer-rtjast pork or cook it loo much ; when underdone it is exceedingly unwholesome VENISON. It may be boneil and stuffed, then No. I. Shouklcr, used for loasliiv, afterwards baked or roasted. Ni:. .":. Fore loin, used for lo.isl-. .iml sti-aks. No. 3. Haunch or loin, used for roast-,, steaks, ste\\s. The ril)s cut < lose may be used for soujjs. Cood for pickling .iiul making into smoked yenison. DESCRIPTION OF PARTS 35 It- No. 4. Preast, used for bakiiii^ dislics, stewing. No. 5. Scrag or neck, used for soups. The choice of \enison should be judged l)y tlie fat, which, when tlie venison is young, sliould be thick, clear and close, and the meat a very dark rcil. The tlesh of a female deer, about four years old, is the sweetest and best of venison. Puck venison, which is in season from June to the end of September, is finer than doe venison, which is in season from October to December. Neither should be dressed at any other time of year, anil no meat requires so much care as venison in killing, preserving, and dressing. SIRLOIN OF BEEF. This choice roasting-picce should be cut with one good firm stroke from end to end of the joint, at the upper part, in thin, long, even slices in the direction of the line from 1 to 2, cutting across the grain, serving each guest with some of the fat with the lean ; this may 1)e done by cutting a smali ihm -^lice from uiuienieaili tiie i)one from 5 to 6, through the tenderloin. Another way of carving this piece, and which will be of great assistance in doing it well, is to insert the knife just above the bone at : » 3'' DESCKIiTIOX OF I'ARTS tl-.c iHUtoin, and run sliaiply aluiiK, dividm.i^ the meat Irum the hone at the Ijottoni and end, thus leavin- it perfcrtlv flat ; then carve in l(Mi- thni ^hces the usual way. When the l).)ne has been removed and the sul(jm rolled before it is eooked, it is laid upon the platter on one end. and an even, thin slice is carved across the erain of the upper surface. Roast ribs should be carved in thin, even slices from the tliick end Kiuar.ls ihr thm ui the same manner as the sirloin ; this can be more easily and cleanly done if the carving knife is first run alon- between the meat and the end and rib-bones, thus leaving it free fr(jm bone til lie ( ut mto slices. ;i"<.nKue.— To carve this, it should be cut crosswise, the middle i)ein,L; the In-st : cut m very thin slices, thcrel)v improving its delicacv, makmg u more tempting ; ;is is the case of all wel The root of the tongue is usually left on the platter. -carvetl meats. NECK OF VEAL. The best end of a neck of veal makes a very good roasting-piece • '• huu ever IS composed of bone and ribs that make it quite difficult DESCKIl'TlOX OF I'ARTS i7 l)()ne to carve, unless it is clone properly. To attempt to carve each chop and serve it, you would not only plai foo laryc a piece upon the plate of the person you intend to serve ; at you would waste much time, and should the \crtebr;e have ntjt i)een removed by the butt her, you would be c(MiiiJclled to exercise such a degree of strength that would make one's appearance very ungraceful, and possibly, too, throwing gravy over your neighbour sitting next to you. The correct way to carve this roast is to cut di.igonaily from figure I to 2, and help in slices of modeiate thickness ; then it may be cut from 3 to 4, in order to separate the small bones; divide and serve them, having first incjuired if they arc desired. This joint is usually sent to the table accompanied by bacon, ham, tongue, or pickled pork on a separate dish and with a cut lemon on a plate. There are also a number of sauces that are suitable with thi=, roast. LEG OF MUTTON. The best mutton, and that from which most nourishment is obtained is that of sheep from three to six years old, and which have been fed on dry sweet pastures ; then mutton is in its prime, the flesh being firm, juicy, dark colored, and full of the richest gravy. When mutton is two years old, the meat is flabby, pale and savourless. In carving a roasted leg, the best slices are found by cutting quite down to the bone, in the direction from i to 2, and slices may be taken from either side. Some very good cuts are taken from the broad end from 5 to 6, and the fat on this ridge is very much liked by many. The cramp-bone is a delicacy, and is obtained by cutting down to the bone at 4, and runnin'' the knife under it m a semicircular direction to '. Th" nearer the knuckle the drier the meat, but the under side contains the most finely grained meat, from which slices may be cut length- wise. When sent to the table a frill of paper around the knuckle will improve its appearance. 'ill ■:4 •"I S 4. 1^ 38 DESCRIl'lK.N OF I'ARTS FORE-QUARTER OF LAMB. The first cut to lie inaiic in carvintj a foro-mr.r.o.- - r . i i • sepanu. th. shouldc.- fnnn the i).e=t,t'M^d X^ \ ' ''d! ^^h; passing a sharp carv.ng kn.fe hghtly around the dotted Hne as Thown l)y the figures 3, 4, and 5, so as to cut through the skin and then h nusing wuh a l.ttle force the shoulder, .nto which ttoishuld b tl o knif' ' " '*'m'^; ''P''f ''' "'^'^ J"^' '-^ ''^^'^' "-e cut tng with the kn.fe; care should be taken not to cut auav too much of the niea fro,n the breast when duuling the shoulder fron as th u would .nar Us appearanc:c. The shoulder may be p Iced u ,on scparate d.sli for convemence. The next process is to d v^de the rib jom the bnsket ]>y cuttu.g through the meat in the hne f om to ' en thenbs may be carved ,n the direction of the line ^to 7 and the bnsket 8 to 9. 1 he carver should always ascertain whether he^est prefers ribs, bnsket or a piece of the shoulder. ^ HAM. The carver in cutting a ham must be guided according as he desires o practise economy, or have at once fine slices out of tt p me part Lnder the f.rst supposition, he will connnence at the kn ck e end an i 10 itacli the choicer portion of the ham the knit".. ,>,^;,-i, .1 very sh..p and thin, shoih, be earned .^^.^l c^^.'^'^ t Z "^ the thick fat ,n the direction of the line, from , to ^ The Xes should be even and thin, cutting both lean and fat together Uwa^s cu tmg down to the bone. Some cut a circular hole in the middT^of a ham gradually enlarging ,t outwardly. Then again manTc. ve a ham I,y fust cutting from i to 2, then across the other waJfroniTto 4, Remove the skin after the ham is cooked and sen to the table with dots of dry pepper or dry mustard on the top, a tuf of frinfed paper twisted about the knuckle, and nl,..r.fv „f fZlu ., _ , ' '""^^^ the dish. ThiswiU always ensure an inv^iingappea;.;;;;:'^^ ^'™""' Athis! rit^. — I he modern way of serviuL"^ i niu i« n«t tr. a-. .able »„„,„, bu, have i. carved Vmiat;jiV.h';''cr'fisrb"ydvTd:„\? the shoulder fron, ,he body ; .hen ,he les in ,he same man«; ■ S DESCRIPTION OF PARTS 39 separating the ribs into convenient portions. The head may be divuled and placed on the same platter. To be served as hot as possible. A Spare Rib of Pcjrk is carved by cuttinj^ slices from the fleshy part, after which the bones should be disjointed and separated. A leg- of pork may be carved in the same manner as a ham. HAUNCH OF VENISON. A haunch of vension is the /rzw^ joint, and is carved very similar to almost any roasted or boiltd leg ; it should be first cut crosswise down to the bone following the line from i to 2 ; then turn the platter with the knuckle farthest from you, put in the point of the knife, and cut down as far as you can, in the directions shown by the dotted lines from 3 to 4 ; then there can be taken out as many slices as is jetjuiicd on the right and ieil ol this. Slices of venison should be cut thin, and gravy given with them, but as there is a special sauce made with red wine and currant jelly to accompany this meat, do not serve gravy before asking the guest if he pleases to have any. The fat of this meat is like mutton, apt to cool soon, and become 40 ha I nKSCKII'TIox f)F I'AkTS nani and -- ^••" P'""-' A haunrh of mutton is ram-.i th- sa.ne as a haun- h of venison. A tuik uike\' TURKEY. carvers ,„ht hand. An expert <:arver places the A.'k n the N;^ ad does not ren.ov.. u until the whole is .hvuled. Firs nsc- t he er the'le'? """'' '""' f '''' '-east, just forward of n'^ tl „ ,?, Mn r' T^ '","^r "" '^"^'^ ''^'^''> 'f ''^^^ ^^Ii"'^- i^ to he carved cuttinK nea ly through the joint next to the hodv, lettin. these , ruts I.C on the platter. Next, cut downward from the brea t'f n . ' t,' I' ^^ nany even slues of the white meat as rnav be t diffic uit to eat. FOWLS. First insert the knife Innween the leg and the bodv, and cut to the bone ; then turn the leg back with the fork, antl it the fowl is tender the joint will give way easily. The wing is broken off the same way, only dividing the joint with the knife, in the direction from i to 2. The fore cpiarters having been removed in this way, t.ike off the merry-th(;ught and the neck-bones ; these last are to be removed by putting the knife at figure 3 and 4, pressing it hard, when they will break ofi" from the part that sticks to the brea>i. To separate the breast from the body of the fowl, cut through the tender ribs t lose to the breast, cpnte down to the tail. Now turn the fowl over, back upwards ; put the knife into the bone midway between the neck and the rump, and on raising the lower end ii uill'separate readily. Turn now the rump from you, and take off very neatly the two side-bones and the fowl is carved. In sepaiatin- the- thigh 'from the drum-stick, the knife must be inserted exactly at the joint, for if not accurately hit, some difficulty w ill be e\j)erienced to get them apart ; this is easily ac- c]uired by practice. There is no difference in carving roast and boiled fowls if full grown ; but in very young fowls, the breast is usually served whole ; the wings and brea-i are considered the best jiart, but in young ones the legs are the most juicy. In the case of a capon or large fowl, slices may be cut off at the Inea-t, the same as carving a pheasant. ROAST DUCK. A young duckling n.ay be carved in the same manner as a fowl, the legs and wings being taken off first on either side. When the duck io fi/il size, carvc u like a goose; first cutting it in slices t'rom the breast, beginning close to the wing and procee s to 2 and 3, when each portion may be divided into two pieces then served. Pigeons, if not too large, may be cut in halves, either across or down the middle, cutting them into iNvo etpial parts; if young and small they mav be served entirely whole. Tame jjigeon should be looked as d, as they very quickly lose their fla kille contrary, should ha dressed. Oranges cut into halv soon as possible after they are vour. Wild pigeons, on the g a day or two in a cool jjlace before they are es are used as a garnish for dishes SOUI'S 43 of small birds, such as pigeons, ([uails, woodcock, squabs, snipe, etc. These small birds are either servetl whole or split down the back iiiakinj^ two servings. MACKEREL. The nuu kerel is one of the nici-.t be.iutiful of fish, being known by tiicir silvery whiteness. It sometimes attains to the length of twenty inches, but usu.illy, when fully grown, is about fourteen or sixteen inches long, and about two jjounds in weight. To carve a baked mackerel, fust remove the head and tail l)y i utting downward at 1 and 2 ; then split them down the back, so as to serve e.u h person a jvart of each side piec e. The roe should be divided in sm.iU pieces and served with each piece of fish. Other whole fish may be carved in the same m, inner. The fish is laid upon a little sauce or folded napkin, on a hot dish, and ;>;arnished with parsley. BOILED SALMON. Tills tl>h is seldom sent to the table wliole, bc-ing too large for any oidinary sized family ; the- middle c ut is considered the choicest to boil. To c.irve it, fust run the knife clown .and .along the upper side of the tish from i tc) 2, then again on the lower side fiom 3 to 4. Serve the thick p.art, i utting it leiiglliwise in slices in the direction of the line from i tcj 2, .and the thin p.irt bie.adtlusise, or in the direction from 5 to 6. .V slice of the thi( k with om of the thin, where lies the fat, should lie ser\ed to each guest. Care siiould be taken when ( arving not to lire.ik the flakes of the fish, ;is th.it impairs its appear- ance. The flesh of the s.iliiion is lii h and clc:lic ions in flavour. S.ilmon is in season from the tirst of Feljiu.ny to the end cjf .August. CHArTP:R VII. SOUPS. CONSOMMK. or Slock, forms the; b.isis of all meat soups, and also of all principal sauces. It is, therefore, essential to the success of these culinary operations to know the most ccjmplete and economical method of extracting from a certain cpLintity of meat the best possible stock or broth. Fresh uncooked beef makes the best stock, with the addition of cracked bones, as the glutinous matter contained in them renders it important that they should be boiled with the meat, which adds to the strength and thickness of the soup. They are composed of an rjirthv substances — to which, thev owe their sohditv — of "elatine^ and a fatty fluid, something like marrcnv. 'Ju'o cu/icfs of them contain .as much gelatine as one pound o( iwQixi ; but in them, this is so encased in the earthy substance, that boiling water can dissolve only the surface of the whole bones, but by breaking them they can be m 44 SOUPS Mutton IS loo strong in flavour f,,,- .-,„,.i >,,„rk wlnl,. ^.,.,1 • i.i i Mt.... Kit.tinous, furni.lHs ^n■v li,,!. nr„run..m ' ■''''"'""'' Snrn,- . „olef..re healniK a .second time, rem.)ve all the faVfrom the to,, If .oupsorbnuh?''' ■^'"" "'"'> ^'''"'^'''' ^'^^' ^^'^^^""i"K used for thin Colouring is used in some brown .soups, the chief of uhirh i i iu.rnt su.ar, uluch is known as caramel bV French cooks SOUl'S 45 I'oundfd spinach leaves i^'ive a fine green colour to soup. Parsley, or the green leaves f>f relcry, put in soup will serve instead of spinach. I'tiund a large handful of spinai h in a mortar, then tie it in .i cloth, antl wring out all the juice ; put this in the soup you wish to < olour green, five minutes l)ef(jre taking it up. Mock turtle, and sometime'^ \eal ai..i land) soups, should be this s ■.wt] sciups, 'Die herbs U'^i'allv is-cd in "ifiups are parsley, common thyme, summer savoury, knotted marjoram, and other seasonings such as bay-leaves, tarragon, allspice, cinnamon, nutmeg, cloves, mace, black and white pepper, red pepper, lemon peel and juice, orange peel and juice. The latter imparts a finer -i. ^ » hi 1 sons 1. V . ur ..n.l t ,<■ a.Ml ,„u. Ii unMrr. Thrse materials, anout three Muhes Mpunv : break the bon.-s into small pi,-, .-s, rub the butter on mace, lalf pint s( um U hen nearly, ooked, throw m a tabl.-spoonful of salt to assist the t«) r.s... Remove ,;\,My p.nii. !.■ of .nun whilst it is .loin^, and strain ■t thnniKh a ,me hair sune ; when . ool nMUov. all ,reas..^' Tht s^: k will keej) for many days in cold weather. Stork IS the basis of many of ,!„■ s.,up. afterwards „u ntioned. an,! this w,!I he found ,,uite siro„K enough for „r,linary purposes. K,et> It in sn.all jars, in a cool place. It makes a k'hkI Ktaw for h ish ineats ; one tabh-spoonful of it is suftl, unt to impart a tine flavour to a (fish o ma.an.m and various other dishes. (i,,,,,! souos of various kinds are ma,le from it at short noti,e ; .,|„e of a portion of the jelly, a,i,l water, and whatever v,-;^etables and thi,:keninK preferred It .s b.-s, to partly .„ok the vegetables before ad.lin, to the stork as nuuh boiliuK .njures the flavourin^of the soup. Season and boil a tew moments and ser\e hot. WHITE STOCK, White sto,k is us,.d m the pi. ...ration ,.f white .oups, and is made l>y bodmK s.x p,.unds of a knu. kle of vea), .ut up in smallpi" es l-ultry tr,numn,s, and four slices of lean ham, I'n' ceed accord n^'o ilueitH.nb t^iven m "Siiuk,'" abov,'. ^ TO CLARIFY STOCK. Vhicn the st„,:k in a clean saucepan, set n on er a brisk inc. When bui huK, ad.l the w nte of one eg^ to each c,uart of sto,:k, proceeding as Cllows beat the whites of tlu- c-.k-s up well m a lutle water ; then add a httle hot stock: beat to a froth, and pour Knuluallv in o he pot ; then beat the whol,. hard and lon^ ; allow- it to bo,| up\mc^- nd nnmed.ately re.nove an.i s,ram thnn,,h a thin tlannel cloth Beer :.oup s, ; ,., |,,,f ,,f n.^^j^^ate size, crack sori's 47 the bone in small pieces, wash and |»lare il in n kettle to hoil, with tivf or ^i\ t|iiarts of <«'/.poonfuls of rue or pearl barlev, f^nc head of i elerv and a teaspoonful of sunuuer savoury powdered tine ; the vegetables to he minced up in small pieces like dice. After these inKredients have boiled .i cpiarter of an hour, put in iwo potatoes cut up in small pieces; let it boil half an hour IcmKer, t.ikc; the meat from the soup, and if iiuendc-d to be served with it, take out the bones and lay it < In-^ely ,iml iuMtly on a dish, .ind ;-;arnish with spri>;s of |)arslc y. Serv.' made mustard and latsu]) with it. It is very nice pressed and eaten cold with mustard and vinegar, or catsup. Toui- hours are recpiired for making this soup. .Should any remain over the first day, it m.iy he hc-ated, with the addition of a little boiling water, .md served a^ain. Some- fane y various other in^iedic-nts, added just betore bein^,' servc-d. Ser\e very hot. Veal Soup K\( ellenf. I'ut a kiuu kle of vcmI into tinee cpiatts ot cold w.it. 1, Willi a small (|u.inlity of salt, and one small tahle- s|)oonful of unbooked ii(c-. I'.oil slowly, hardly above simmermK, four hours, when the licpioi -liouid be recku ed to half the Usual cpiantity ; remove from the tire. Into the tureen put the ycjik of one eKk', '"iii'l ^^^^ \^^"" '"**' '^ •■' ^'■•" "!''>'' of ( icMiii, or, in hot weather, nc-w milk ; add a piece of butter the si/e of a hi. kory-nut ; on this strain the soup, boilin.i; hot, stiirin- all the time. Just at the last, beat it well tor a minr.ii-. Scotch Mutton Broth. -Sis pound neck of mutton, three cpiaris water, lisc (,mol-. ti\e turnips, two omons. four tablespoonfuls brrley, a little salt. Soak mutton in w.iter for m hour, cut off scraps and put It in stewpan with three; e|uaits of wat' .As soon as it boils, skim well, and then simmer fe»r one and ouv . alf hejurs. Cut best endofnmtton into « uilets, ciividin>; it witli two bones in each; take oft" nearly all fat before r i)ut it into broth ; skim the moni' nt the meat lioils, and evi- < n m mutes afterwards ; add carrots, turnips and onicjns, all < u! ,1., two or three pieces, then put them into soup soon enc)Ui.;h tn tli^rouKhly done ; stir in barley ; adil salt to taste ; let all stew 1 ,,( Uk i for thiee and one-half hours: al)out cjne-half hour before -ending it t.. tal)le, i)ut . little elmppcd parsley and serve. Cut the ..It off the scrag into small pie. <-, and send it to table in the tureen with the soup. The other lialf of the mutton should be served on a separate dish, with whole turnips Iwiled and laid round it. Many persons are fond of mutton that has been boiled in soup. You may thicken the soup with rice or barley that has first been soaked in cold water ; or with green peas . or with young corn, cut down from the cob; or with tomatoes sc;. .ed, peeled and cut into piece^. r«M_»A e<%i_in —Twd orousf or n:irtridi.'es. or. if vou have neither, use a pair of rabbits ; half a pound of lean ham ; uvo medium-sized 48 SOUPS onions; one pound r,f leim beef; fried bread; butter for frvinK; pepper, salt, and two stalks of white celerv cut into inch lenijths ;' three quarts of water. Joint your Kame neatly ; cut the ham and onions in small pieces, and fry all m butter to a liKht brown, i'ut into a soup-pot with the beef, cut mto strips, and a little pepper. I'our on the water ; lieat slowly, and stew gently two hours. 'I'ake out the pieces of bird, and C(jser m a bowl ; cook the soup an hour ion.t^er ; strain : cool : droj) m the celery, and simmer ten minutes. I'our ui)()n fried bread in the tureen. X'enison souj) made the sam.,-, with the addition of a tablespoonful (jf brown Hour wet into a past(> with .old water, adding a teaspoonful of catsup, Worcestershire, -., other pungent sauce, and a ^'ass of Madeira or brown sherry. Consomme Soup. •-'I'ake ^ood stnmL; sto( k, remove all fat from tlie surface, and for each cpiart of the stork allow the white and >|.ell of one e^K <>ii(l a tablespoonful of water, well whipi)ed to.ijetlMT. i'our this mi.xture into a saucepan ((mtaininL[ the stock; place It over the hre and heal the contents Kiaduallv, stinin- often to prevent the e^x from stickin-; to the l)ottom of the saucepan. .Mlow It to boil gently until the stock looks perfectly clear under the e-g, which will rise and t]oat upon the surfa .•> ri ^^(.iiti^ i,n)!i, am! keep tins up until the iiquid has diminished one-third, and the meat drops from the bones ; then add half a cup of rice. Season with salt, pepper, and a bunch of choDped parsley. Cook slowly until the rice is tender, then the meat should be taken SOUI'S 49 out. Now, stir in two cups of rich milk thi( kcned with a little flour, i'he chicken could be fried in a spoonful of butter and a j^ravy made, roservin^^ some of the white part of the meat, chopping it and addin;^ it. to the soup. " Plain Economical Soup.— Take a cold-roast-beef bone, pieces of beef-^leak, the rack of a cold turkey or chicken. Put them into a pot with three or four quarts of water, two carrots, three turnips, one onion, a few cloves, pepper and salt. lioil the whole K^-'ntly f!i u'j with two ta.blespnnnfuls of tlour. Corn soup may also be made nicely with water in which a pair of grown fowls have been boiled or parboiled, instead of having plain water for the foundation. 1t ;-i s*.- 50 SOUPS Split Pea Soup. ~ Wasli wi'll ;i pint of s[)Iit peas and cover them well uitli cold water, addinj,' a third of a tcaspoonful of soda ; let them remain in it over ni^,dit to swell. In the morning put them in a kettle wilh a close fittinj^ (over. I'fnir over them three <|uarts of cold water, adding half a pound of lean ham (jr hacon cut into slices or pieces ; also a tea^poonful of salt and a little pepper, and some celery chopped fine. When the soup begins to boil, skim the froth from the surface. Cook slowly from three to four Injurs, stirring occasionally till the peas are all dissolved, ackiing a little more boiling water to ki-cij up the quantity as it boils away. Strain through a i(jlander, and leave out the meat. It should be quite thick. Ser\e with small scpiares of toasted bread, cut up and added. If not rii h rnou;.4h, add a sm.ill piece of butter. Cream of Asparagus. — F(jr making two (piarts of souj), u.-ie two bundles of fresh asparagus. Cut the tops from one of tlie bunches and cook them twenty minutes in salted water, enough to ( ()V(!r them. Cook the remainder of the a>paragus about twentv minutes in a cpiart of stock or water. Cut an onion into thin slices and fry in three tablespoonfuls of butter ten minutes, being careful not to scorch it : then add the asj)aragus that has been l)oiled in the stock ; cook this tive minutes, stirring constantly ; then adil three tablespoonfuls of dissolved tlour, cook Uw minutes longer. Turn this inixtiue into the boiling stock and boil twenty minutes. Rub througli a sieve ; add the milk and cream and the asparagus heads. If water is used in i)lace of stock, use all cream. Green Pea Soup.— Wash a small quarter of lamb in cokl water, and i)ul into a soup-pot with six quarts of cold water; adil to it two tal)lesi)oonfuls of salt, and set it over a moderate fire— let it boil gently for two hours, then skim it clear: add a quart of shelled peas, and a tcaspoonful of pepper ; cover it, and let it boil for half an hour ; then having scraped the skins from a quart of small young potatoes, add them to the soup ; cover the pot and let it boil for half an hour longer ; work (juarter of a pound of butter and a dessert spoonful of tlour together, and add them to the soup ten or twelve minutes before taking it off the fire. Serve the meat on a ilish with parsley sauce over, and the soup in a tureen. Dried Bean Soup. -Put two quarts of dried white beans to soak the night before you make the soup, which should be put on as early in the day as possible. Take two pounds of the lean of fresh beef — the coarse pieces will do. Cut them up, and put them into your soup-jjot with the bones belonging to them, ; wliirh should be Ijroken in pieces,) and a pound of lean bacon, cut very small. If you have the remains of a piece of beef that has been roasted the day before, and so much under-done that the juices remain in it, you may put it into the pot and its bones along with it. Season the meat with pepper only, and pour on it six SOUPS 5' quarts of water. As soon as it boils, take oft the scum, and put in the lieans (having first drained them; and a head of celery cut small, or a tablespoonful of pounded celery seed. 15oil it slowly till the meat is done to shreds, and the beans all ilissolved. Then strain it through a colander into the tureen, and put into it small squares of toasted bread with the crust cut otT. Turtle Soup "from Beans. — Soak over night one ciuart of bL'K k beans ; next day boil them in the proper (juantity of water, say a gallon, then dij) the beans out of the pot and strain them through a colander. Then return the flour of the beans, thus pressed, into the pot in which liiey were boiled. Tie up in a thin cloth some thyme, a teaspoonful of summer savoury, and i)arsley, and let it boil in the mixture. Add a tal)lesi)oonful of C(jkl butter, salt and pepper. Have ready four hard-boiled yolks of eggs quartered, and a few forcemeat balls ; add this to the sou]) with a sliced lemon just before serving. This approaches so near in flavour t(j the real turtle soup that few arc able to distinguish the difference. y&rllngton Pepper Pot. — I'ut two pounds of tripe and four cahes' feet into tlie soup-pot and cover them with cold water ; add a red pepper, and boil closely until the calves' feet are Ixjiled very tender ; take out the meat, skim the licpiid, stir it, cut the tripe into small pieces, and put it back into the liquid ; if there is not enough liquid, add boiling water ; add half a teaspoonful of sweet marjoram, sweet ba>il, and thyme, two sliced onion-i, sliced potatoes, salt. When the vegetables have lx)ile<.A<*. C««iia«« 1kif% 1 PInm in n L.-f>ttlf> friiir rtound<: of bpff Pour over it one gallon of cold water. Let the meat and water boil slowly for three hours, or until the liquid is reduced to about one half. Remove the meat and put into the broth a quart of tomatoes, and one chopped onion ; salt and pepper to taste. A teaspoonful of flour 5^ SOUPS sliouia Ik- (liss()h(Ml and stirred in, then allowed to boil half an hour longer. Strain and serve liot. Canned tomatoes, in place of fresh ones, may be used. Tomato Souo. No. 2. — Place over the fire a quart of peeled t.Mn,,tn..s. Mew tiuin ^ott with a pinch of soda. Strain it so that no seeds remain, set it oxer the fire a^ain, and add a quart of hot boiI(>d milk ; se.ison with salt and i)epiK-r, a piece of butter the si/e of an CXK, add three t.iblespoonfuis of rolled cracker, and serve hot C anned tomatoes may be used in |)lace of fresh ones. Tomato Soup. No. 3. — I 'eel two quarts of tomatoes, boil them m .i s;ni. cp.-m with an onion, and other soup v(>-etables ; .str.iin and acid a level ial)iesiJoonful of (lour dissolved in a third of a' cup of melteU butter ; add pepper and salt. Serve verv hot over little squ.ties ()\ bread incd i)rown .md crisp in butter. An ex( client .iddition to a ( old meat lunch MullaKatawny Soup. , As made in india\-Cut four onions, one (arn.t, two luinip^, antl one heail of c elerv intf) three quarts <'t hquor, m uhi.h one or two fowls have Ijeen boiled; keep it over a brisk fire, till it boils, then place it on a corner of the fire and let it simmer twenty minutes ; add one tablespoonful of currie |)nwder, ;ind one tablespoonful of tlour ; mix the whole well to'^ether and let it l)oil three minutes; pass it through a colander; serv^e with pieces of roast chicken in it ; add lujiled rice in a separate dish. It must be of .^ood yellow colour, and not too thick. If you find it too thick, add a little boiliuL; water and a teaspoonful of suj^ar. Half veal and half chic ken answers as well. .\ dish of rice, to be served separately with this soup, must be thus prepared ; put three |)ints of water in a saucepan and one tablespoon- ful (^f salt ; let this boil. Wash well, in three waters, half a pound of nee : strain it, and ])ut it into the bc.ilinj,^ water in .saucepan After It has come to boil— which it will do in about two minutes— let it boil tuenty minutes ; strain it throuj^h a ccjlander, and pour over it two quarts of cold water. This will separate the j,rrains of rice Put it back in the saucepan, and place it near the fire until hot enouLdi to send to the table. This is also the i)roper way to boil rice for cun-ies If these dncctions are strictly carried out every grain of the rice will sejiarate, and be thorou^dily cooked. Mock Turtle Soup, of Calf a Head.-Scald a well cleansed calfs head, remove the brain, tie it up in a cloth and boil an hour, or until the meat will easily slip from the bone ; take out, save the broth ; cut it in small, square pieces and throw them into cold water; when cool, put it in .i stew- pan, and cover with same of the broth ; let it boil until quite tender and set aside. ' In another stewpan melt some butter, and in it put a quarter of a pound of lean ham, cut small w'ah fine herbs to taste • also parsley and one onion; add about a pint of the broth; iet It simmer for two hours, and then dredge in a small (juantity of flour ; now add the remainder of the broth ; let all stew quietly for ten minutes and rub it through a medium sieve • SOUPS 53 add the calfs head, season with a very Httle cayenne pepper, a httie salt, the juice of one lemon, and if desired, a quarter teaspoonful pounded mace and a dessertspoon sugar. Having previously prepared forcemeat balls, add them to the soup and five minutes after serve hot. GREEN TURTLE SOUP. One turtle, two onions, a bunch of sweet herljs, juice of one lemon and five ciuarts of water. r .1 . *i After removing the entrails, cut up the coarser parts of the turtle meat and bones. Add four (piarts of water, and stew four hours with the herbs, onions, pepper and salt. Stew very slowly, do not let it cease boiling during this time. At the end of four hours strain the soup, and add the finer parts of the turtle and the green fat. which has been simmered one hour in two quarts of water. Thicken with brown flour ; return to the soup-pot, and simmer gently for an hour longer. If there are eggs in the turtle, boil them in a separate vessel tor four hours, and throw into the soup before taking up. If not, put in forcemeat balls ; then the juice of the lemon ; beat up at once and ^"Tomc cooks add the finer meat before straining, boiling all together five hours ; then strain, thicken, and put in the green fat, .;ut into umps an inch long. This makes a handsomer sou]! than if the meat is left in. Creen turtle can now be purchased preserved in air-tight cans. Foru^ Meat Balls for ihc above. ~^\>^ tablespoonful. of turte-mea chopped verv fine. Rub to a paste, with the yolk of two hard-boiled eggs, a tablespoonful of butter, and, if convenient, a little oyster liquor Season with cayenne, mace, and half a teaspoonful of white sugar and a pinch of salt. Bind all with a well-beaten egg ; shape into small balls ; dip in egg, then powdered cracker ; fry in butter, and drop into the soup when it is served. • , • u ,u„..„ Macaroni Soup.-To a rich beef or other soup, m which there i. no seasoning other than pepper or salt, take half a pound of sma n,pe macaroni, boil it in clear water until it ,s tender, then drain it and cut it in pieces of an inch length ; boil it for fifteen minutes in the '"^Tuikey Soup.-Take the turkey bones and boil three-quarters of an W in water enough to cover them; add a little '-ummer savourv Tnd celerv chopped fine. Just before serving, thicken with a it tie flour?7browned), and season with pepper^ salt and a -al piece '!f butter. This is a cheap but good soup, using the remains of cold firkev which might otherwise be thrown away. Gumbo or Okra Soup.-Fry out the at of a slice of bacon o fat ham, drain it ofi", and in .t fry the slices of a large onion bronn scald peel and cut up two quans fresh tomatoes, when m season, ufk'nned tomatoes Uerw'ise), and cut thin one quart okra ; put vu3t i..iwiiv. _ ^ .1. ____.i „,,_oipt. in 1 ctJ'w-kpttie with them touetiier uitn a htuc cnuppea pasric-, ••• •- -i-- --_• - aboJ( three quarts of hot broth of any kind ; cook slowly for three hours, season with salt and pepper, herve hot. ,>,;,-WpninL. In chicken broth the same ciuantity of okra pods, used for tbickenint instead of tomatoes, forms a chicken gumbo soup. 54 SOUPS Tapioca Cream Soup.— One quart of white stock ; one pint of ncim oi milk ; one onion; two stalks celtry ; one-third of a cupful of tapioca; two rupfuls of cold water; one tahlespoonful of liutter ; a small piece of mac e ; salt, pepper. Wash the tapioca and soak over- night in cold water. Cook it and the stock toKctiier verv -ently for one hour. Cut the onion and celery into small' pieces, and put on to cook for twenty minutes with the milk and mace. Strain on the tapioca and sto. k. Season with salt and pepper, add butter, and serve. SOUPS WITHOUT MEAT. Onion Soup."-(>'ne (juail (jf milk, six lar-e onions, volks of four ej^-s, three lable-poonfuls of butter, a lar^e one of flour, one cupful of cream, salt, pejiper. I'ut the butler in a fi\ in- pan. Cut the onions into thin sli< es ;ind drop in the butler. Stir until thev bcKin to cook ; then cover u^hi and set back where thev will .simmer, but not burn, for half an hour. Now put the .nilk on to boil, and then add the dry flour to the unions and "^lir constantly for three minutes over the fire ; then turn the mi.Muie into the milk and cook fifteen minutes. Rub the soup through a -trainer, return to the fire, season with salt and pepper. Ileal the yolks of the e--s well, add the cream to them and stir into the soup. Cook three minutes, stirring const.intlv. If you have no .ream, use milk, in which < ase add .a tablespoonful of butter at Ihe same time. I'our over fried < rontons in a soup tureen. This is a refreshing dish when one is fatigued. Winter Vegetable Soup. —Scrajje and slice three turnips and three .arruts, .iiid peel three onions, and frv all with a little butter until a light yellow ; add a bunch of ( elerv and three or four leeks ( ut m pieces ; stir and fry all the ingredients for si.x minutes ; when fried, add one clove of garlu, two stalks of parslev, two cloves, salt, pepper and a little grated nutmeg ; cover with three cpi.-irts of water and simmer for three hours, taking off the scum carefullv. Strain and use. Cnnitons, \ermicelli, Italian pastes, or rice may be added. Vermicelli Soup —Swell ipiarter of a pound of vermicelli in a quart of warm uater, then add it to a good beef, veal, lamb, or chicken SOU]) or broth, with (luarterofa pound ofs«eet butter; let the soup iKiil for fifteen minutes afti , added. Swiss White Soup. v sufficient quantitv of broth for six IH'ople; boil it; beat up ihiee eggs well, two spoonfuls of flour, one cup milk ; pour these gradually through a sieve into the boiling soup • Sidt and pepi)er. ' Spring Vegetable Soup. — Half pint green peas, two shredded lettuces, one onion, a small bunch of parsley, twtj ounces butter, the yolks of three eggs, one pint of water, one and a half quarts of soup stock. Tut in a stewpan the lettuce, onion, parslev and butter, with one pint of water, and let them simmer till tender.' Season with salt and pepper. When done strain off the \egetables, and put two-thirds of the liquor with the stock. Beat up the yolks of the eggs with the other third, toss it over the fire, and at the moment of serving add this with the vegetables to the scrained-off soup. Celery Soup.— Celery soup may be made with white stock. Cut i SOUl'S 55 Cut down the white of half a dozen heads of celery into little pieces and boil it in four pints of white stock, with a (|itartcr of a pound of lean liani and two ounces of butter. Simmer j^cntly for a full hour, then strain throu^^h a sieve, return the licjuor to the pan, and stir in a few spoonfuls of cream with great care. Ser\e with toasted bread and if liked, thicken with a littli- f1(nir. Season to taste. Irish Potato Soup. — I'eel and boil eij^lu medium sized potatoes with a iarj^e onion, sliced, some herbs, salt and pepper ; press all throuj^h a colander ; then thin it with rich milk and add a lump of butter, more seasoning if necessary ; let it heat well and serve hot. Pea Soup. — I'ut a (juart of dried peas into five (piarts of water ; boil for four liour.i ; then add three or four large onions, two heads of celery, a carrot, two turnips, all ( ut up rather tine. .Season with pepi)er and salt. IJoil two hours longer, and if the soup becomes too thick add more water. Strain through a colander and stir in a table- spoonful of cold butter. Serve hot, with small |)ieces of toasted bread piarcd in tiie bottom of the tureen. Noodles for Soup. — Heat u|)one e^;^ liglit, add a pinch of salt and tlour enougii U> make a very stift' dough ; roll out \ery thin, like tliin pie crust, dredge with flour to keep from sticking. Let it remain on the bread board to dry for an hour or more ; then roll it up into a tight scroll, like a sheet of music. Hegin at the end and slice it into slips as thin as straws. After all r.re cut, mix them lightly together, and to prevent them stiiking, keep them tltuired a little until you are ready to droj) them into your soup, which should be flone ' shortly before dinner, foi- if l)oiled A'c A'^v' they will go to pieces. Forcemeat Bails for Soup.— One cupful of cooked veal or fowl meat, m!n( -d ; mix with this a handful of tine bread crunibs, the yolks of f(jur hard-boiled eggs rubbed smooth together with a table- spoonful of milk ; season with pepper and salt ; atld a half teaspoonful of flour, and Ijind ail together with two beaten eggs ; the hands to be well floured, and the mixture to tie made into little 'lalls the size ««. ^o..c,.,^«f..l of salt, one le\el teaspoonful of soda, dissolved in a spoonful of water, and enough flour added to make a very stiflf batter. To be dropped by spoonfuls into the broth and boiled twenty minutes, or until no raw dough shows on the outside. Suet Dumplings for Soup —Three cups of sifted flour ;fi It* p i l\\ 56 SOUl'S in which three teaspoonfuls of baking powder Iiave been sifted ; one cup of finely < Iioppcd siu-t, well rubljcd into the flour, with a tcaspoon- ful of sah. Wet all with sweet milk to make a dou^h as stiff as bis- cuit. Make into small balls as lar^e as peaches, well tlourcd. Drop into the scjup tliree-(|uarters of an hour before being served. This requires steady boiling, being closely covered, and the cover not to be lifted until taken up to serve. A very good form of pot-pie. Soyer'8 Recipe for Force Meats. T.iki- i.', lb<. of lean veal tr.jm the lillct, and cut it in hm^ thin >li(cs ; scrape with a knife till nothing but the fibre remains ; put it in a mort.ir, pound it lo minutes, or until in a puree ; pass it thnnigh a wire sieve (use the remainder in stock;; tlien take i lb. of good fresh beef -p()onfuls of butter, one teacupful of hot wiiter ; pepper, salt. Strain all the liipior from the oysters ; add the water, and heat. When near the boil, add the seasoning, then the oysters. Cook about five minutes from the time they begin to simmer, until they "ruffle." Stir in the butler, cook (jue minute, and pour into the tureen. Stir in the boiling milk, and send to table. Some prefer all water in i)la( e of milk. Oyster Soup. No. 2. -Scald one g.illon of oysters in their own TKluor. Adil one ijuarl of ritli milk to the liipior, and when it comes to a boil, hkiin out the oysters and set aside. Add the yolks of four eggs, two good tablespoonfuls of butter, and one of tlour, all mixed well together, but in this order — first, the milk, then, after beating tiie eggs, add a little of the hot licpior to them gradually, and stir tliem rapidly into the souj). Lastly, add the butter and whatever seasoning you fancy besides plain j^ejiper and salt, which must both be put in to taste with caution. Celery salt most persons like extremely ; ^ct to such a decree that, when a piece of bread or a teaspoonful of the ba.ter is dropped Ml It, It will bet ome I)rown almost instantly, but should not be so hot as to burn the fat. Some cx.ks say that'the fat should he smoking but my exper/ence is, that is a mistak the water, it seasons and prevents the nutriment froi, being drawn out ; the vinegar acting on the water hardens the water. Fill the fish with a nicely i)rcpared stuffing of rolled cracker or stale bread crumbs, seasoned with butter, pepper, lalt, sage, and any other aromatic herbs fancied ; sew up ; wrap in a well-floured cloth, tied closely with twine, and boil or steam. The garnishes for boiled fish are : For turbol, fried smelts ; for other boiled fish, parsley, sliced beets, lemon or sliced boiled egg. Uo not u^e tlie knives, spoons, etc., that are used in cooking fish, for other food, or they will be apt to impart a fishy flavour. Fish to be Ixjiled should be put into cold water and set on the fire to cook very gently, or the outside will break before the inner part is done. Unless the fish are small, they should never be put into warm water ; nor should water, either hot or cold, be poured on to the fish, as it is liable to break the skin ; if should Ije necessary to add a little water while the fish is cooking, it ought to be poured in gently at the side of the vessel. J:y 6o KISH Fish to be broiled should iie, after they arc drc ,sed, for two or three hours with their inside well sprinkled with salt and i)epper. Salt fish should Ik; sc-akcd in water Ix-fore boilinj;, according to the time it has been in salt. When it is hard and dry, it will re(|uire ■si.v. hou's suakink! before it is d thirty changed thnee or four t _ hf)urs, or even one ni;^ht, will siiffic ( When fryin- fisli the lire must be hot (leg reused, anil the water must Ix; mcs. When fish is not very salt, twenty-four enough to \n\nj, the fat to smh a degree of heat as to sear the surface and make it imperviou, to tile fat, and at the same time seal up the rich juices. As soon as the fish is 1 be m )rowned by ihi>, sudden ap|)lKation of heat, the pan may c)\ed to a cooler place on the stove, that th finished more slou!\ e process ma y be Fat m whi( h fish has been fried is just as ^nod to use a^ain for the nc |)ur|)ose, but it should be kept by itself and not be put to any s;,i other usi To Fry Fi»h. — Mo^t of the smaller fish (^'enerally termed pah fish; are usu.illy fried. Clean well, cut off the head, and, if (luite 1 , I'lrge, cut out the backbone, and sli( e the body crosswise into five or six pieces; season with s.dl and jjepper. Dip in Indian meal or wheat rtour, or in beaten c;r an c^^ sauce may be made with drawn butter ; stir in the yolk ppcd parsley. It can l)e stuffed or not, just as you please. Boiled Salmon.— The middle slice »)f salmon is the l)est. Sew up neatly in a net baj^, and boil a tpiartcr of an hour to the pound in hot salted water. When done, unwr.ip with care, and lay upon a hot dish, taking care not to break, it. H.ivc ready a large ( upful of drawn butter, very rich, in whii h h.is been stirred a table- spoonful of minced parsley and the juice of a lemon, four half u|H)n the salmon, ;ind serve the rest in a boat, darni^h with j)arsley .md sliced eg^>. Broiled Salmon.— Cut slices from an inch to an inrh and a half thick, dry tli-ni in a (loth, season with salt and pa[)er, dredge them in sifted tlour, ;ind broil on .i gridiron rubbed with suet. Ant>t/u'r mode, — Cut the slices one inch thick, and season them with pepper and salt ; butter a sheet of white paper, lay each slice on a separate piece, en\elop(: them in it with their ends twisted ; broil gently over a clear fire, and serve with anclu)v y or ( iper sauce. When higher seasoning s rci.) jired, add a few choppeil herbs and a little si)i( r. Fresh Salmon f rii.d. t. . the slices three-quarters of an inch thirk, dredge them witi • .,r,r, or lip them in egg and crumbs, — fry a light brown. This mocle :• '.s for all fish cut into steaks. Season well with s.dt and pep|H.'r. Salmon and Caper Sauce.— '!'"'• -slices of sahn'm, one- ciuarter pound inittcr, one-half tcasp(X)nful of chopped parsley, one shalot ; salt and pepper to taste. Lay the salmon in a baking-dish, jjlace pieces of butter over it and add the other ingredients, rubbing a little of the seasoning into the fish ; ])Uice it in the oven and baste it bxH|uently ; when done, take it out and drain for a minute or two ; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with ttjmato sauce, is very delicious. Broiled Salt Salnran or Other Salt Fieh.— Soak salmon in tepid or cold water twenty-foui liours, ciianging water several times, or let stand under faucet of running water. If in a hurry or desiring a very salt relish, it may do to soak a short time, having water warm, and changing, parboiling slightly. At the hour wanted, broil sharply. Season to suit taste, covering with butter. This recipe will answer for all kinds of salt fish. PiClcled Salmon.— Take a fine, fresh salmon, and having cleaned it, cut it into large pieces, .int.! boil it in salted water a if for eating. Then drain it, wrap it in a dry cloth, and set it in a cold place till next d.^v. Tb.en m;Lke the oickle. which niust be in proportion to the quantity offish. T i one quart of the water in which the salmon was boiled, allow two quarts of the best vinegar, one ounce of whole black pepper, one nutmeg grated and a dozen blades of mace. Hoil all these together m a kettle closely covered to prevent the flavour from pi h re FISH Iti evaporating. When the vinc;s^-lr tluis prepared is quite cold, pour it over the salmon, and put on the toj) a tablespoonful of sweet oil, which will make it keej) the ion-er. Cover It (lonely, jnit it in a dry, (oo! place, and it will be good for many months. This is the ni(e>t w.ty of preserving salmon, and is approxrd hy all who have tried it. Smoked Salmon. — Sn)okcd salmon to he hioiled should he put upon the -ridiron first, with the tiesh side; to the hie. Sm(»ked salmon is very ni( e when shaded like smoked beef, and served with coffee or tea. Fricassee Salmon. — 'ihis uay of cooking fresh salmon is a Jjleasant change from the ordinary modes of <-ookin,i; it : Cut one and one-half pounds of salmon into piec es one inch square ; put the pieces in a stewjjan with half a < upful of water, a little salt, a little white pepper, one clove, one blade of mac e, three i)ieces of su^ar. one shalot and a hea|)inK teaspoonful of mustard nuxed smocjthly with half a tea- cupful of vme^ar. Let this boil up once and add si.v tomatoes peeled and (ut into tiny pieces, and a few sprij^s of parselv finelv minced. Let all simmer j.;ently for three-(|uarters of an hour. ' Serve very hot, and i^arnish with dry toast < ut in triangular picies. 'I'hi^ ili>h is j^ood, very cold, for luncheon or breakfast. Salmon Patties.- Cut (old cooked salmon into dice. Heat about a jimt of the dice in half a jiint of cream. Season to taste with cayenne pepjjerand salt. Kill the shells and serve. Cold cooked tish of any kind may be made into patties in this way. L'se any fish sauce yoi! c lioosc— al! arc ec|ually yood. Fish and Oyster Pie.— Any remains of cold lish, sue h as cod or haddock, 2 do/.en o\^ters, pepper, and salt to taste, breail-crumbs sufitic lent for the .|uantity of tish: K teas|voonful of -rated nutmeg, I teaspoonful of finely c hopped parsk-,-. Clear the tish from the hemes, and put a laver of it in a pie-dish, which sprinkle with pepper and salt ; then a Javer of bread-crundjs^ oysters, nutmeg, and c hopped jjarsley. Repeat' this till the dish is (piite full, ^'ou may form a covering either of bread-crumbs, whic h should be browned, or puti'-paste, whic h should be cut off into long strips, and laid in t loss-bars over the fish, with a line of the i)aste first laid round the ed^e. Hefore putting on the top, pour in some made melted butter, or a little thin white sauce, and the ovster-liquor, and l)ake. TiiJie.~U of cookevl (ish. [ hour; if made of fresh fish and puff- jKiste. f hour. Steamed Fish. —Secure the- tail of the fish in its mouth, the body in a circle ; pour over it half a pint of vinegar, .seasoned with pepper and salt ; let it stand an hour in a cool plac e ; ])our off the \ inegar, and i)ui it in a steamer over boiling water, and steam twentv minutes, or longer for large fish. When the meat easily separates' from the lione It is done. Di.un well, and serve on a \er\ c lean white napkin, neatly folded and placed on the platter ; decorate the napkin around the fish with sprigs of curled parsley, or with fanciful beet cuttings, or altcrnatelv w ith both. i FISH 63 pufif- ^ To Broil a Shad. —Split antl u.-ish tlie shad, and afterwards dry it in a dotli. Sca>(Hi it witli salt and pepper. Have ready a l)ccl of ( lear, ljri,L;ln (oals. (Ircase your j^ridiron well, and as smm as it is hot, lay the sliad upon it, tlie flesli side down ; ley, and mix this up with the beaten yolk of e jig ; fill the tish with it, and sew it up or fasten a string ;iround it. I'our over it a little water and some butter, and bake as you would a fow 1. A shad will require from an hour to an hour and a ipiarter to bake, (iarnish with slices of lemon, water cresses, etc. Drcssiiii^' for litikii/ S/t'iil — lioi! up the gravy in whi( h the shad was baked, put in a large teasjioonful of catsup, a tablcspoonful of broun llour whii h has been wet with (old water, and the juice of a lemon. Soac in ,1 >,iu( e boat. • To Cook a Shad Roe. — I'rup into bo>ling water, and cook gently for twenty minutes ; then take from the -jre, and drain. lUitter a tin |)late, and lay tlie drained roe uptjn it. Dredge well with salt and i)ei)per, and spread soft butter over it ; then ilreilge thi( kiy with (lour. Cook in theo\en foi- half an hour, ba->ting fret|uently with salt, pepper, tlour, butter and water. To Cook Shad Roe (Another Wi,y).-First partly boil them in a small (overed pan, take out and season them with salt, a little pei)per, dredge w ith tlour and fry as any fish. Boiled Bass.- .After thoroughly (leaning it, place in a sauceijan with enough water to (o\(r it, add two teasi>oonfuIs of salt ; set the saucepan o\er the tire, and when it has boiled about five minutes try to pull out one of the tins ; if it loosens easily fr(im the body carefuUv take the ti-h out of the water, lay it on a platter, surround it with half a do/en haul-boiled eggs, and serve it with a same. Boiled Bluefish. — I'xjiled the same ,is F.ass. Baked Bluefish. — Hakcd the same as iJaked Shad. Fried Eels. — After (leaning the eels well, cut them in pieces two inches long ; wash them and wipe them dry : roll them in wheat flour or rolled craker, and fry as directed for other fish, in hot lard or beef dripping, salted. They slvnild be browned all over and thoroughly done. Eels are sometimes dipjied in batter and then fried, or into egg and bread crumbs. Ser\ed with ( risped parsley. Sheepshead with Drawn Butter- Seled a medium-sized fish, clean it thoroughly, and rub a little salt over it ; wrap it in a doth .and i)ut it in a steamer ; plae e this (jver a pot of fast boiling water and sle;im one hour : th.en lav it whole u'>on ;i h'jt si(ie-(!ish, L;;irnish with tufts of parsley and slices of lemon, and serve with ilrawn butter, prepared as folhjws : Take two oun( es of butter anil roll it into small balls, dredge these w ith flour ; i)ut one-fourth of them in a saucepan, and as they begin to melt, whisk them ; add the remainder, one at a ;i 64 FISH time, until thnrouKlily smooth ; nliile stirrin-, add a tablcspoonfiil of loiiK^n JMice, half a tablcspoonfiil of chopped parsley ; pour into a h(jt saiue boat, and serve. Baked White Fish.— ThorouKdily (lean the fish ; cut off the head or not, as j)rcfcrre(l ; cut out the baf kbone from the head to withm two inches of the tail, and stuff with the followin- : Soak stale Imjad m water, sfpieeze dry ; i ul m pieces a lar-e onion, frv in butter, chop fine; add the bread, two ounces of butter, salt, pepper and a little jKirsley or sa-e ; heat throuKh, and when taken off the fhe, add the yolks of two well-beaten e;^^s ; stuff the tish rather full, sew up with fine tuine, and wrap with several cr)ils of white tajie. Rub the fish over slij^htly with Initter ; just cover the bottom of a baking pan with hot water, and place the tish in it, standm- back upward, and bent in the form of an S. Serve with the following dressing : Reduce the yolks of two hard-boiled eggs to a smooth paste with two table- spoonfuls good salad o\] ; stir in half a teaspo(jn En-lish mustard, and add i)epper and vinegar to taste. Halibut Boiled — 'I'he cut next to the tail-|)iecc is the best to lK)d. Rub .1 little >alt over it, soak it for fifteen minutes in vinegar and cold water, then wash it and s(rai)c it until (piitc dean ; tie it in a cloth, and boil slowly over a moderate fire, allowing seven minutes boiling to each pound of fish ; when it is half cooked, turn it over in the pot ; serve with drawn butter or egg sauce. lioiled halibut minced with boiled potatoes, and a little !)utter and milk, makes an excellent breakfast dish. Steamed Halibut. —Select a three-pound piece of white halibut, cover It with a cloth and place it in a steamer ; set the steamer over a pot of fast-boiling water and steam two hours : place it on a hot dish surrounded with a border of |)arsley, and serve with egg-sauce. Fried Halibut. No 1 — Select choice, firm slicesVrom this large and deluate-lodkmg ti^li, and, after carefully washing and drving with a soft towel, uith a sharp knife take off the skin. ]>eat uj) two eggs, iiud roll out some brittle crackers upon the kneading boanl until th'ey are as tine as ilust. Dip each slice into the beaten egg, then into the cracker crumbs, (after you have salted and pcp|)ered the fish\ and place them in a hot frying-pan half full of boiling lard, in which a little butter has been added to make the fish brown ni( ely : turn and brown both sides, remove from the frving-pan and drain. ' Serve hot Fried Halibut. No 2 — First fry a fi;^y thin slices of salt pork until brown in ,in inni frying-p.m ; then take it up on a hot platter, and keep it warm until the halibut is fried. After washing and drying two i)ounds of slued halibut, sprinkle it with salt and |)e[)p. , dredge it well With iloiii, put It into the hot pork-drippings and fr\ brown on l)(nh sides ; then serve the pork with the tish. Halibut broiled in slices is a very good wav of looking it, broiled the_same .is S^ mish mackerel. Baked Hi*. (but.— lake a nice piece of halibut weighing five or bi.x pounds, and lay it in salt water for two hours. Wipe it dry and score the outer skin. Set it in a dripping-pan in a moderate liot oven, and bake an liour, basting often with butter and water healed FISH 65 Kv^ether in a siiucc-iian or tin cup. Wlicn a fork will penetrate it easily, it is clone. It sliould be a fine, l^row n < olour. Take the K^Jivy in the (Iripi)in^-pan, add a little Ijoilins; water sliould there not he enough, stir in a taljlespoonful of walnut catsup, a teaspoonfui of Worccstersliire sauce, the juice of a lemon, and thicken with brown tlour, previously wet with cold water. Boil up once and ])ut in a sauce boat. Halibut Broiled. — liroil the same as (jthcr tish, upon a buttered ^^ridiron, over a ( Icar tire, first seasoning with salt and jiepper, placed on a hot tlish when done, buttered well and cover closely. Fried Brook Troi.t. — These delicate tish are usually fried, and form a deli;.;luful breakfa^.t or supper ilish. Clear wash and dry the tish, split them to tiie tail, salt and |)epper them, and tlour them nicely. If \ ou use lard insteail of the fat of fried salt pork, put in a ])iece of butter to prevent their stiiking, and which causes tlieni to iMown nicely. Let t'le fat be hot, fry quickly to a delicate brown. They should lie sufficiently browned on one side l)efore turning on the other side. Tliey are nice served with slices of fried juirk, fried crisp. Lay them side by side on a heated platter, garnish and send hot to the tal)k'. 'I'liey ;irc often cooked and served with their heads on. Fried Smelts. Fried with their heads on the same as brook trout. Many think that they make a much l)etter appearan^pas a dish when cookcil whole v.ith the heads on, and ni(*ely garnished for the table. Boiled Whi>e Fish. — The most delicate moile of cooking white fish. l're])are liie lish as for broiling, laying it open ; j)Ut it into a dripping-i);in with the backdown; nearly cover with water; to one tish two tablespoonfuls of salt ; cover tightly and simmer 'not boil) one-half hour. Dress with gravy, a little butter and pepper, and garnish with hanl-boiled eggs. Baked White Fish (Bordeaux Se ..e>. — Clean and stuff the fish. I'ut it in a baknig-pan and atld a lil.vs •! tjuantity of Ijutter, previously rolled in flour, t(} the tish. I'ut in the pan half a pint of water and bake for an hour and a quarter. Remove the lish and strain the gravy ; add to the latter a lablcspoonful of lemon juice, a tea- spoonful of brown flour and a pinch of cayenne, and serve with the fish. . Baked Salmon Trout. — This deliciously flavoured game-fish^ is baked precisely as shad or white fish, but should be accompaniedf with cream gravy to make it perfect. It should be baked slowly," basting often with l>utter and water. When ilone, have reafly ia a saui;epan a cup of cream, diluted with a few spoonfuls iA hut wiiler, for fear it might clot in heating, in whicli have been stirred cautiously two tablespoonfuls of nifdted butter, a S( ant tablespoonful of fluur, and a little chopped parsley. Heat this in a vessel set within another of boiling water, add the gravy from the dripping-pan, boil^up once to thicken, and when tlic tnnit is laid on a Hiiit;ih!=- !v:! (^i>h, p<:ur this sauce around it. (Jarnish with sprigs of parsley. This same fish boiled, sened with the same crean* gravy, (with the exception of the fisli gravy,) is the pro'.'cr way to cook it. To Bake Smelts. — Wash and dry them thoroughly in a cloth, I •r: 66 •ISH nri T ^'r'\"r- '" " *^'' '>^'lutL- 'over .a. h. Kake Bro led Spanish Mackerel. Split tl,,- i,,!,' down the- Ck t. kc out tlH. ha. k num., ua^l, u ,„ . old watc-r, n uN of hut,<.r nulted, a tahlespoo„f„l ,.ri,,„.,„ ,,,,,^'^ toaspoonful o salt son,e p.-pp.-r. Dish up the. r„h hot f, , t'he I.olc.l Spanish n.a.kerel ,s ex. ellent with other tlsh sauces 15(.,le.I Spanish n,arkerel rs also very fnie with niost of the .,sh s ces" more espcnallv " Matre d'Ifotel Sau-e " ^-luceb, Boiled Salt Mackerel.-Wa.i, and .lean off all the hnne and sal put ,t to soak w,th the meat side aU. l!()il from twenty minutes to half an hour. Take liiem from the water when done and pick out all the meat ; be careful not to break the shell. To a pint of meat put a little salt anil pep|)er ; taste, and if not enou^Ii add more, a little at a time, till suitecl. (irate in a very little nutmeg, and adii one spoonful of cracker or bread-crumbs, two ex;4s well beaten, and two table- spt)onfuls of butter ^even full : stir all well t(jj,H;ther ; wash the shells clean, and fill each shell full of the mixture ; sprinkle i rumbs over the to]) antl moisten with the liquor ; set it in the (jven till of a nice brown ; a few minutes will do it. Send to the table hot, arran^'ed on large dishes. They are eaten at l)reakfasl or supper. Fish in White Sauce.— Flake up cold boileil halibut and set tlic plate into tiie ste.uiier, that the tish may heat without drying, lloil ihe bones and skin of the fish with a slice of onion and a very small piece of red pepjjer ; a bit of this the size of a kernel of coffee will make the sauce (|uite as hot as mcjst persons like it. Hoil this stock down to half a pun ; thicken with one teaspoonful of butter and one teasjjoonful of dour, mixed together. .Add one tinjp of extract of almond. Tour this sauce over your halil)ut and stick Ijits of parsley over it. Fresh Sturgeon Steak Marinade.— lake one slice of sturgeon two inches thick ; let it stand in hot water h\c minutes ; drain ; put it in a bowl antl aild a gill of vinegar, two tablespoonfuls of melted butter, half a tea-^po(;nful of salt, a saltsjjoonful of black pepper, and the juice of iialf a lemon ; let it stand six hours, turning it occasionally ; drain and dry on a napkin ; dip it m egg ; roll in l)!ead crumbs, and fry, or rather boil, in very hot fat. Heat up the yolks of two r.iw eggs, add a teaspoonful of French mustard, and, by ilegrees, half of the marinade, to make a smooth sauce, which serve \s itli the fish. Potted Fish. — Take out the backb(jne of the fish ; for oi.e weighing two pounds take a tablespoonfui of allspice and cloves mixed ; these spices should be put into little bags of not too thick nuislin ; put sufificieni salt dire< tly upon each fish ; then roll in a cloth, over which sprinkle a little cayenne pepper ; put alternate l.iyers of fish, spice and sage in an earthen jar ; cover with the best culer vinegar ; cover the jar closely with a jjlate, and over this f)ut a !>\enng of ilough, roil out i ; l-.-. ;lc t!:c lliiikncss of pic crust. Make the edges of paste, to adhere closely to the sides of the jar, so as to uiake it air-tight. Put the jar into a pot of cold water and let it boil fiom three to five hours, according to quantity. Heady when cold. Mayonnaise Fish. — Take a pound or :>u of cold boiled fiiih •7? 68 FISH (halibui rock, or rod), not chop, but cut, into pieces an inch in leni/th Mix in a bowl a dressinK as follows: The v^)lk of fonr h,, ? i ^ rubb<:d to a snK.,th paste with salad oil or bulLt ^ ^ ' .se'sT pepper, .nustard, two teaspoonfuls of white suj^ar -ind -.^Hv c' JabiespoonnUs of v.ne.ar. Heat the mi.t.l^e ^^ l^ '^ f': i;; beor. pounnK .tove, the fish, stir in liKhtly the frothe. wl ite , r.u. .>.^^K. Serve the hsh ,n a K'lass dish, with half the dressinL stirl J" w.th u. Spread the re.nainder over the top, and L le "t e' ^s jhonyhe core of the head of lettuce) arounou ue to make your chowder in ; lal-e e oln mo chop t u-m uno s. all pieces, put them back iniL tiu lott n o :hcci;".h;,ie;/'-^'"''^^"'='-^'^'^- <•'•'- --''"-tc,.han,^t"u::! Cut four pounds of f^esh cod r.r sea-bass into pieces two inches quare, and ay enou.l, o, these nn the pork to cover it. K 1 ov w th a layer of ch<,pped omons, a Httle parsley; summer -tv ,- v and pepper, e.ther black or .ajenne. Then a I^ver of plit iVo ' n butter, or whole cream crackers, which have bcc-, soiL n "n' w:uerunt,l mo^tencd through, but not readv to^, .ak I -^ " put a layer of pork, and repeat the onlc'i «„-en ab< ."e --onion ' season.n,. .not too much), crackers and r)ork, nntil ^oj^ n.'eri^^ exhau.>.aK Ux the topn,ost layer be buttered n.^d, cold wat.i to barlev coverall CWr th^ L . |ently io. .n ho. . watclun, that the ^^^ter 'doe^'^ ^nk Z. t^ mnn\^ tea .....toe. When the chowder is thorou^:hlv d„ne take onf w. h a pclorated skimmer and put into a tureen.' fhicken'thi ra^v v.th a tab e.poonful of riour and about the same ,uantity o butt'^ ^. Ijoil up and pour over the chowder. Serve sliced leno ni?Ll i' ''"'^^':^T T'' •^- ^'"^ ^"^ ^-^^^ -nayadd ,nCl.^f '^^ ""^ Codfish Balls—Take a pint bowl of codfish picked erv fine -o , ot bowls of whole raw peeled potatoes, sliced tlickK • p^, them joRether in plent y of cold water and boil until the po'ta "es a,^ thoroughly c..oked; remove from the fire and drain ofTall U e ua'er Mush them with the potato masher, add a piece of butter the siVe of '"ik'^Vh"' "^'"-'r^''? ^^^^«' •-'-• .^'^-ee spoonfuls of cream o rich m Ik. I lour your hands and make into balls or cakes. I'ut an ounce each of butter and lard into a frying pan ; when hot, put n he b Is and fry a nice brown. Do not freshen the fish before 1 oilin ■ whl h,' JSmuts. '''"'' "'^''^ ''■ ''^^"> '" ^' ^•--■^>' «f '-^ ^Srt!; tiled Stewed Codfish. (Salt -Take a thick, white piece of .alt codfish, lay It ,n cold water for a few nunutes to sof en k a itUe sn.a„ bit:>, pu it over the lire in a stew-pan with cold water- lot';'; rome to a boil, turn ofT this water carefully, and acW a n mt of m k to the fish, or more according to quantity. ''set it o er'h^fire a.ain and let ,t boil slowly about three minute, now add a gue who like it, and omitted by those who pre er the genume flavour of the terrapins when simplv stewed with •utter. I Ins ,.-, now the usual mode of dressing terrapins in most pl.i.es, ami supercedes the old method, it will be found superior o any other. If there are no egj^s in the terrapin, "egg balls " may 1)0 substituted. fSee recipe'. ' Stewed Terrapin, with Cream.-lMace in a saucepan, two oaping ta blespoonluls ot butter and one .,f drv fl.ur ; stir it over the fne untd .t bubbles; then gra.lually stir in a pint of .ream, a tea- spoonful of , alt, a .|u;uter of a teaspoonful of white pepper, the same of :.^rato.l nutmeg, and a very small pinch of cavenne. Next put in a I.int ol terrapm meat and stir all until it is scalding hot. Move the wnr^io," I "! I , ''"^ ''-V' •;'' '^'^''^''■^ "'■ '-''^"Ke. ^vhere the contents Mil keep hot but not boil ; then stn- u) four well-beaten volks of egus • 'I" not allow the terrapin to l)oil after adding the eggs, but pour it ■"nm..l,atelymtoa tureen containing a gill of good Madeira and a t.ihlc^poonful ot lemon luico. Serve hot Stewed Terrapin.-Plunge the terrapins alive into boiling water, and let then, remam until the sides and lower shell begin to -nirk-this w,!i takel.-.s than an hour; then remove then, and let t UMU Kot CO Id ; tak.. .,„■ the shell and outer skm. being careful to save all ih. I.lood pusMblo m (.penmj^ them. If there are eggs in them put then, aside m a dish ; take all the inside out, and be\x>rv caref^ •i"t to break the gall, which must be immediately renioved, or it will make he rest buter. It lies within the liver. Then cut up the liver au'l all the rest of the terrapin into small pieces, adding the I'lood and juice that have flowed out in cutting up; add half a pint of slewn:n''T'; f •' ''"'' ^^ r'^^' ">^"^ ''^^ Vou place them in the steupan, let them stew slowly ten minutes, adding salt, black and cayenne pepper, and a very small blade of mace ; I'et it sini over a s (,w tire very gently. About ten minutes or so before you are readv to ;l-h them, add half a pint of rich cream and half a pound of ssvee^ bu ter, with flour, to prevent boiling, two or three minutes before wlK.?e u]^ '\" ';?', •''"' "^" '^^^^^ '^•'^'■^'■""y ^^"^' ^'>'-"- them in uholt If there should be no eggs use the yolks of hens' eggs, hard boiled. I his recipe is for four terrapins. ^^ ' Boiled Lob8ter._I>ut a handful of salt into a large kettle or ot of boiling water. When the water boils very hard, put in the f tun)e ' k"' ^''\ ''T^'""} ''' -''"^^ ^'^d '^^ ^''-^-^ together 'with a bt m\ . "''^" ''"'"'"^^ ^'■'"" t'''^"'y minutes to half an hour in xm>- then wipe It d'y. " ' '"^" '' ""'' '"^ *' °" ''' ^'^^'^ *° ^''■^'"' ''^"d It IS scarcely necessary to mention that the head of a lobster and what are called the lady-fingers, are not to be eaten. ' 72 SUKl.L-ilSH '"luitani.s of a sal.ul Very lar^e lobsters arc not the best, the meat bein>,' coarse and [nunh. Tlur iiiah- is best for boilinj,' ; tho flesh is fiiim'r, and the shell a brii^hter icd ; it may icadiiy l)e distinguished from the female ; the tail IS narrower, and the two uppermost fins within the tail arc stiff and hard. Those <>( the lun lobster are not so, and the tail is broader. Hen lobsters are preferred for sauce or salad, on account of their coral. The head and smill claws are never used. They should be alive and freshly < au^ht when put into the boiling kettle. Aft<' beinj; (o ' 'cil, split open tlu body and tail, and (rack the ( lav. - c meat. The sand pou( h found near the throat sh^i >. ... -ed. Care should be exercised that none of the featlu r\-. -ouKh, k'11-'''<'" particles found under the body .shall KL't mixed \. tn the meat, as they are indigestible, and have caused mu< h trouble. 'I'hey are supposeti to be the cause of so-called poisoning from citing lobster. Serve on a platter. Lettuce, ami •'" should also be placed on the table < nirnljs : put on this a layer of chopped lobster - ,ih pepper and salt : so mi alternately until the dish is Hlleil, having ■ imbs on top. I'ut on bits of Initter, mtjisten with milk, and bake about twcntv minutes. Doviled Lobster.— Take out all the meal from a boiled lobster, res( ■ V iig theroial; reason highly with iiui>iard, < .lyenne, salt, and some kind of taljle saice ; stew until well mixed and put it in a covered saucepan, with just enough hot watei to keep from liurning ; rub the coral smooth, moistening \\ith vineg.ir until it is thin enough t(j i)our easily, then .-.tir it into the saut cpan. The dressing should be ])rtj- pared before iIk- meat i- ])Ut on the tir' , and whidi ought to boil liut once before the coral is i)ut in ; siir in .i he.iping tc,i-poonful '>f),,;,;er, and when it boils ag.iiii it is done, and should be taken up ,ii once, as too much ciioki ; toughens the meat. Lobster Croquettes. — Take any ^'f the lobster ojmaining from ial)le, .md pound it intil the dark, light meat ;ind < oral are well mixed ; put wiiii it not quite as much fine breatl-crumbs ; season with l)epper, salt, and .i \ery little cayenne pepper ; at, a little melted butler, about two table-.poonfu' . if the bread is rrttb.er dry ; form into egg-shaped or round lia!' ; roll them in egg, the n tine i runibs, and fry in lioiliivj l.ird. Lobster Pattic -Ciu some 1 ;lcd lob^ r in small pieces; then lake the small claws and the -pawn, put them in a suitable dish, and jam them to a paste with a potato masher. Now add to them a ladlctul of gra\\ "r bro»: , ^. ith a few bre .d-crumbs, ■■ t it over the fire anil boil ; strain it throigh a strainer, ur sieve, to ihe thickness of .1 • iiam, and put half of it to your lubsicrs, and rave the o;';wr half to ^.uu e them with after they are baked. l''\i to the lobster the bigness of an egg of butlei, a little pepper and salt ; sque. -c in a lemon, and warm these over the fire enough el* e butter, set it to coo;, and sheet your patty-pan or a plate or ii good puflfpa^.c ; then put ' ' ,' I .". SHELL-KISII ,3 in your lobster, and cover it with a paste ; bake it within tlnce quarters of an lioui Ixifore you want it ; when it is liakeil, cut up your cover, and warm up the other half of vour sauce above mentioned, with a httle butter, to the thickness of i mi. and pour it over your patties, with a little squeezed leniijn ; cu' Hit cover in two, ante. Put the meat into a bowl and mix cai'efullv with it an equal qu.intity of fine bread-crumbs. Work the butter to a liKhl cream, mix the mustard well with it, then stir in very carefullv, a handful at a time, the mixed crabs, a tablespoonful of ( ream, and . rumbs. Season to taste with cayenne pepper and salt : fill the crab shells with the mixture, sprinkle bread (rumbs over the tops, put three small pieces of biiUer ujion the lop of each, and brown them quickh in a hot oven. They will puff in baking and ' ill be found very nice. Half the quantity can be made. A crab- - 11 will hold the meat of two crabs. Crab Croquettes.— Pick the meat of boiled crabs and chop it fine. Season to taste with pepper, salt and melted butter. .Moisten we with rich milk or <:ream, then stiffen slightly with bread or < T-crumbs. Add two or three well-beaten eggs to bind the n. Form the crociuettes, egg and l)read-crumb them a;;d fry them (1.. itely in boiling lard. It is better to use a wire frying- basket for croiiuettes of all kinds. To make a Crab Pie. -Procure the crabs alive, and put them in boiling water, alon^ v^ith some salt. Hoil tl m for a quarter of ;ui hour or twenty minutes, according '■ ;'f size. When old, pi( k the meat tVoiu the claws and body, i j) al' " (ether, and mix it with crumbs of ^'reucU pepper and salt, and a 1" jtter. I ut all this into the shell, and bro^^n in a hot oven. A crab-shell wiU hold ilie meat of ao cialis. Crabs. (Soft Shell.)- -Crabs may be boiled as lobsters. They nake a fine dish when stewed. Take c • the meat fron the shell, l\ k ,A ll'l ! 74 SIIKIJ. 1 ISII put it into u .,au(ep:in with butter, |)epi)cr, salt, a pinch of niacc, and a very little water ; dreii^e witli flmir, and let sinuiier five minutes over a slow fire. Serve hot ; j^arnish the dish with the ilaws laid around it. The usual way of (ookinj,' thcin i-, frsin^ them in plenty of huttcr and laid mixed ; prejiare them the same a-, fryinj- tish. 'i'he ^punKy substame from the sides should he taken off, also the sand ha^. Fry a ni( (' brow 11, and ^;arnish with parsley. Oysters. <)y,ieis muNt be fresh and fat to be ^ood. I'hey are in : "aMiii fiiim September to May. 'riie small ones, siu h as are ^old by the quart, ..le ^ochI U>\ pies, fritters or stews ; the largest of this sort are nice f(-r fryiiij; or pu kimj; for faniily i:>c. Fried Oysters. l .c iar^e oysters from their own litpior into a thi. kly ii.Iili-d na|)kin to dry them ; then make liot an (tuncc each of butter and lard, in a lhiiinkl«'i Broil in incite breail or live coa selei I H:iU, SHELLFISH 75 pepper; cook for five minutes, stirrinx < onstantly. St-rve in hot j,»)iip-|)liiles or IkjwIs. Norfolk Fry.— I'rcj ire the oysters in ckk' 'fitter and fine iracktr incal ; fry in butter over a slow fire for about ten nunutcs ; cover tlic liollow of a hot platter with tomato suucc ; place the oysters in it, l)iit not covering ; KJirnishcd with (hopped parsley spriiikli'il ovfi ilie oysters. Broiled Oyster*. -Dry a (|uart of oysters in a doth, dip each in melted butter uell in-ppered ; then in beaten eK'K> •" not, then in bread or cracker-crumbs, also pi-ppered. llroil on a wire broiler over live coals, three to tive minutes. Dip over each a little melted butter. Serve In •, Roast Oysters in the Shell. — Selei t the \.u-^c ones, those usually termed "Saddle Rocks," formerly kn(»wn as a ilistinct variety, but w'liK h are now but the lar^e oysters selef ted from any beds ; wash and wipe them, a!\d pl.K e with the upper or deep shell ilown, to catch the juice, over or on live coals. When they open their shells, remove the shallow (»ne, beini,' careful to save all the jui V 76 SHELL-PMSH t cm a l.tic oyster liquor, but not enough to float ; place them care- k.. .hi' T-T *'",;'/'"' ^T' ''^"" ^'"""^-''^ thorouKhly-do not bake hem-which w,ll be ui tlnee to five minutes, acxorcling to fire ; take K-m up and place on toast ; first moistened with the hot juice shoi! Z 'T' T ■' '!■'■'■ ^-'"'^^ ■''"'^^titute for oysters roasted in the sncll, tlie slou- cookniK^ bnnK'inK out the flavour. Oyster Fritters. Select plump, good-sized oysters; drain oft the ju.rc., nd to a < up of this juice add a cup of milk, a little salt four well-beaten eggs, and flour enough to make batter like griddlc- Knvelope an oyster in a spoonful of this batter, (some cut them in halves or chop them fme,) then fry in butter and lard, mixed in a fry scMu'r.u 1 u rri' •'' "', ^'^' "^^^'^ '"'■"'"^' ^" ^'">' '^''•"^■" «» '-''i^ ^^^^^- ocncl to tlie table very hot. Most cooks fry oyster fritters the same as crullers, in a (juantity of excellenl: ' " ""' •''""^" convenient ; either way 'they 'are Oyster Patties. Line patty-pans with thin i)astrv, pressini: it well to the tm I'ut a p,e, e of bread or a ball of pa'iie- n each Cover then. w„h paste and brush them over with the s'hite .,f an 4g Cut an mrh square ..f tlun pastry, place on the centre of each, gla/e this also with egg and bake in a quick oven fifteen to twenty m nute? Remove the bread or paper when half cold. ""nuits. ih!l?-,f '"'' 'M^"'-■ ','^'""'' ^" ■■"" ''^''l^''''^ (allowing two for ea. h patty, hree if small) in their own liquor. Cut each in four and strain the liquor. I ut two tablesp.jonfuls of butter and two of flour into a thick saucepan; st,r them together over the fire till the flour smdis mMfin;,;'th m'" '"*"'. '!■■''*' l"'\\'/">-^^^''- liMuor and half a pint of a'..d let hem b.ul once. P,eat the yolks of two eggs. Remove the uic sauce looks like thick custard. F.ll the i^itties with this oyster fricassee, taking care to make it 1 >t by standing m boiling water before dinner on the dav recpnre. .md t,, make the p.atty . ases hot before vou fill them. ' ' ' wa 1^ d,*;" ^^''**®* "°^'*- '^''•'^' "'"^' '•'"•«^' ">=^'^'-^ i" the shell ; wash, by and nu.t over a , harrual fire, on a bn)iler. Two minutes after the shells open they will be done. Take them up q i k 1- saving hejmceinasm.dl, .hallow, tin pan; keep h.,t u, t,l al e done ; bLitter them and sprinkle with pepper. I his_ IS served for one person when calling for a roast of this kind It Is often poured ov.m a sii, e of t.,ast Scalloped Oysters. Have ready about a pint bowl of fine < ra. ker-crumbs. Butter a deep earthen dish ; put' a laser Z uacker-crumbs on the .,otton. ; wel this with L.n.e .f'the y^r 1-quor; next have a layer of oysters; sprinkle with salt an p ^hk^ and lay „nall bits of butter upon them; then anoth I, vJ ' of c uker-crmnbs and oyster juice ; then oysters, pepper, s h ,„ butter, and so on, until the dish is full ; the 'top layir Vo be t r ck^ SHELL-FISH n crumbs. Heat up an egg in a cup of milk and turn r.ver all. Cover the disli and set it in the oven for thirty or forty-five minutes. When baked tlirou^'h, uncover the top, set on the ui)i)cr gnite and brown. Oyster Pot-pie. Scald a quart can of oysters in ihcir own liquor ; when it boils, skim out the oysters and set aside in a warm l)l.i(e. To the liquor add a pint of hot water ; season well with salt and pepper, a gencnnis piece of butter, thicken with fiour and cold nulk. Have ready nice light biscuit dough, rolled twice as thick as pie-crust ; cut out mto inch scpiares, dn.p them into the boil.ng stew, ruver ( loscly, and cook forty minute^. When taken up, stir the oysters into tlic jui. e and serve all together in one dish. A nice side entree. Norfolk Oyster Pie. Having buttered the inside of a deep pic- jtiale, hue it u ith puff-paste, or common pie-crust, and prejjare another sheet of paste for the lid ; put a clean towel into the dish (folded so as to sup|)ort the lid), set it into the oven and bake the paste well ; when done, remove the lid and take out the towel. While the paste is baking pre|)are the oysters. Having picked off carefully every bit of .^hell that may be found about them, drain off the licpiur into a pan and put the (jysters into a stew-pan with barely enough of the liijuor to keep them from Ijurning ; season them with pepper, salt and Initter ; add a little sweet (ream or milk, and one or two crackers rolled fine ; let the oysters simmer, but not boil, as that will shrivel them, liemove the upper crust of pastry and fill the dish with the (.ysters and gravy ; replac e the co\er and serve hot. Some prefer baking the upper crust on a pie-plate, the same size as the pie, then slipping it off on top of the pie after the same is filled with the oysters. Mock Oysters — Grate the corn, while green and tender, with a coarse grater, into a deep dish. To two ears of corn, allow one egg ; beat the whites and yolks separately, and add them to the corn, with one tablespocnful of wheat tlour and one of butter, a teaspoonful of salt and jjepper to taste. Drop spocjnfuls of this batter into a frymg-p.m with liot butter and lard mixed, and frv a light brown on both sides. In taste, they have a singular resemblance to fried oysters. The < oiii must ])(> young. Fricasseed 6ysters.-~Take a slice of raw ham, which has i)een pickled, but not smoked, and soak in boiling w^ater for half an h(nir ; cut it in quite small pieces, and put in a saucep.m with two- thirds (jf a pint of veal or chicken I)r(jth, well strained ; the liquor from a quart of oysters, one small onicjn, minced tine, .md a little chojjpcd parsley, sweet marjarom, and pepper ; let them simmer for twenty minutes, and then boil rapidly two or three minutes ; skim well, and .add one scant tal)les])oonful of corn-starch, mi.xed smoothly in one-third cup of milk ; stir i onstrintlv. .'.nfi when it boih ac'-'' ■'••» oysters and one ounce of butter; after whi(h, just let it come to a boil, and remove the oyster v, a 'eep dish ; beat one egg, and add to It gradually some of the ho. bic and, when cooked, stir it into the pan ; season with salt, and pour the whole over the (jysters. When (jlaccd ujjon the table, squeeze the juice of a lemon over it. 2 '4 it ■ II 78 SHELL-FISH Small Oyster Pies. — For each pic take a tin plate half the si/e of an orcUnary ilinncr j)late ; butter it, and cover the bottom with a puff i)aste, as for pics ; lay on it five or six select oysters, or en(;iiKh to (over the bottom ; butter them and season with a little salt and plenty of |)c])per ; spread over this an eyg batter, and rover with a crust of th(f paste, making' small openings in it with a fork. I5."kc in a hot oven liUci-n to twenty minutes, or until the top is nih of whue pepj)er and a small pat of butter. Now add the < lams. Let them come to a boil, and ser\e. Longer boiling will make the i lams almost indigestible. Roast Clams In the Shell. Koast in a pan over a hot fne, or in ;i hot o\en, or un hot stones ; when they o])en, empty the juice into ;i saucejian ; add the ( lams with butler, i)e|)p( r and a very little salt. Clam Fritters. Take fifty small or twenty-five large sand ^ : if large, i ut each in two, lay them on a put a pint bowl of wheat tiour into a l)asin» add to u three well-l>eaten eggs, half a pint of sweet milk, and nearly as nuuh of their own licpior ; l)eat the batter until it is smooth and perfec tly free from hunjjs ; then stir in the clams. I'ut plenty of lard or beef f.it into ,i thii k-botiomed frying-pan, let it become boiling hot ; put in the batter by the ^ |)oonful ; let them fry gently; wlien one side is a delicate brown, turn the other. Clam Chowder. — The materials needed are fifty round clams {(juahogs , a l.iige liou! of salt pork, cut up fine, the same of onions, lineK' (hopped, and the s.ime or more, if you desire, of potatoes ( ut into eigths and sixteenths of original size ; wash the clams very thoroughly, and put them in a pot witli half a pint of water ; when the shells are open they are done ; then take them from the shells and chop iine. -.iv ing all the i aim water for the < howder ; fry out the pork very gentis. and when the siraps aie a good brown, take them out and put in the chojjped onions to fry ; tliey should be fried in a frying-poil them and take out the hearts, whi< :h is the only part used. Dip them in beaten egg, and fry in the same manner as oysters. Si line prefer them stewed the same as oysters. Frogs Fried. — Frogs are u^ultry, sele( t tiiose that are fresh and fat, and the surest way tt^ determine whether they are young, is to try the skin under the leg or wing. If it is easily broken, it is young ; or, turn the wing bat kwards, if the joint yields readily, it is tender. When poultry is young the skin is thin and tender, the legs suKKjth, the feet moist and limber, and the eyes full and bright. The botly should iir thi( k and the breast fat. (Ji'il turkeys lia\e long h.iirs, and the fl'->li i-> purplish where it shou^ umU'r the skin on the legs and back. .Mjout March they lieteriorate in ipiality. Vuung ducks and geese arc plump, with light, semi-transparent fat, soft breast-bone, tender fesh, leg-joint-- -Ahich will break by the w( i;lit of the bird, fresh-coloured and brittle be.iks, and wind-pipes 8o POULTRY AND GAME that break when pressed between the thumb and the fc^refin^'cr. They are Iw^t in auliinin and winter. ^'(HlnK pigeons have h^ht red ilesh upon the breast, and full, fresh-cf)loured le^'s ; wiien the Ie},'s are thin and the breast very dark the birds arc old. Fine ganu; birds arc always heavy for their size ; the flesh of the breast is firm and plump, and the skin riear ; and if a few feathers be pluf kcd fr(Mn the inside of the Ic^ and around the vent, the flesh of freshly-killed birds will be fat and frcsh-coloiircd ; if it is dark and discoloured, the i,'anie has been hunj,' a lon^ time. The wind's of Kood (Ui( ks, j^cesc, pheasants, and woodco( k are tender to the touch ; the tijjs of the lon>,f win^' feathers of partrid^'cs are jjointed in young birds and round in old ones. ()uail, snipe and small birds should have full, tender breasts. Poultry should never be cooked until si.\ or ei^ht hours affr it has been killed, but it should be pi( ked and drawn as soon as possible. Plunge it in a pot of scalding hot water ; then plurk off the feathers, taking care not to tear the skin ; when it is jiicked clean, roll uj) a piece of white i)aper, set tire to it, and singe off all the hairs. The head, neck and feet should be cut off, and the ends of the legs skewered to the body, and a string tied tightly around the body. When roasting a chicken or small fowl there is danger of the legs browning or becoming too hard to be eaten. To avoid this, take strips of cloth, dip them into a little melted lard, or even just rub them over with lard, and wind them arounil the legs. Remo\e them in time to allow the legs to brown delicately. Fowls, and also various kinds of game, when bought at our city markets, require a more thorough cleansing than those sold in country places, where as a general thing the meat is wholly dressed. In large cities they lie for some length of time with the intestines undrawn, until the flavour of them diffuses itself all through the meat, rendering it distasteful. In this case, it is safe after taking out the intestines, to rinse out in several waters, and in next to the last water, add a teaspoonfu! of baking soda ; say to a cpiart of water. This jirocess neutralizes all sourness, and helps to destroy all unpleasant taste in the meat. Poultry may be baked so that its wings and legs arc soft and tender, by being i)lacetl in a deep roasting pan with close cover, thereby retaining the aroma and essences by absorption while con- fined. These pans are a recent innovation, and are made double wirh a small opening in the top for giving vent to accumulation of steam and gases when reipiired. Ro.isi meats of .my kind can also be cooked in the same manner, and it is a great imprt)vement on the olil plan. Roast Turkey. — .Select a young turkey ; ren^ovo all the feathers (arcfuily, singe it over a burning newspaper uu the tup of the stove ; then "draw" it nicely, being very caieful not to bre.ik any of the internal organs ; remove the crop carefully ; ( ut otVthe head, and tie neck close to the hiuiy Ny ilrawing the skin o\ii it. .Now rinse the inside of the turkey out with several w.ilers, and in the next to the last, mix a teaspcHinfu' of baking stnla ; oftentimes the inside of a fowl being cle: taste .vhic been kille inside anc stuff the I; the turkc) rub it ove (hedge wi of boiling turning it baked. \ ( lear, the piece of between sauce. itrtfi'v J nc( k, hear b(til until I the heart return tht they were should be first skimii all (>vcr th not need 1: or chicken sausages, i Dress i pound turl until you 1 suitable d heavy) ov( Now take both hand is very ligl your finge teasp(jonfu or the grec a beaten e] for dressin; turkey drc incorporate stuffing m.-] Oyster ingredients dr.iined, ar mostly witi of oysters i POULTRY AND GAME 8i of a fowl is very sour, especially if it is not freshly killed. Smla, hcinj,^ cleansing, acts as a corrective, and destroys that unpleasant taste .vhich \\c fretiuently experience in the dressing when fowls have been killed for some time. Now, after washing, wipe the turkey dry, inside and out, with a clean cloth, rub the inside with some salt, then stuff the lireast and body with "Dressing for Kowls." Then io.v up the turkey with a strong thread, tie the legs and wings to the lx)dy, rub it over with a little soft butter, sprinkle over some salt and pepper, diedj^e with a little tlour ; place it in a dripping pan. ()our m a cup of boiling water, and set it in the oven. Haste the turkey often, turning it around occasion.illy so that every part will be uniformly b.iked. When pierced with a fork and the liquid runs out perfectly dear, the bird is done. If any part is likely to scorch, pin over it a l)ie(e of buttered white paper. A tifteen-pound turkey recpiires between three and four hours to bake. .Serve with cranberry sauce. draiy for T'wrXvj.— When you put the turkey in to roast, put the n(< k, heart, liver and gizzard into a stewpan wuh a [jint of water ; boil until they become quite tender ; take them out of the water, chop the heart and gizzard, mash the li\cr and throw away the ne<:k ; return the chojjped heart, gizzard and liver to the liquor m which they were stewed ; set it to one side, and when the turkey is done it ■should be .idded tcj the gravy that dripped from the turkey, having tirst skimmed off the fat from the surface of the dripping-pan ; set it all (<\cr the lire, boil three minutes and thicken with tlour. It will not need brown tlour to colour the gravy. The garnishes for turkey or chicken are fried oysters, thin slices of ham, slices of lemon, fried sausages, or fori e-meat balls, aNo ])arsiey. Dressing or Stuffing for Fowls, -lor an 'ight or ten pound turkey, cut the brown crust from slices or pieces of stale bread until you have as much as the inside of a pound loaf; put it into a suitable dish, and pour tepid water (not warm, for that makes it heavy) over it ; let it stand one minute, as it soaks very ([uickly. Now take up a handful at a time and s(|ueeze i; hard and dry with both hands, placing it, as you go along, in another dish ; this process i> very light. When all is pressed dry, to>s it all up lightly through your fingers ; ntjw add pepper, salt,— about a ieaspm>nful--also a teaspoonful of powdered sununer savoury, the same amount of sage, or the green herb minced fine ; add half a cup of melted butter, and a beaten egg, or not. Work thoroughly altogether, and it is ready (or dressing either fowls, fish or meats. A little < hopped sausage in turkey dressing is considered by some an uuprovement, when Well mrorporated with the other ingredients. Fcjr geese and ducks the slutfmg may be made the same as for turkey with the addition of a o» t\V,M:x l-j.-j- Oyster Dressing or Stuffinir.— This is made with the same ingredients as liie above, with tiie exception of half a can of oysters drained, and slightly chopped antt added to the rest. This ia used mostly with boiled turkoy and chicken, and the rcmaii.Jer of the can of oysters used to make .ui o>.ster sauce to be poured over the turkey 82 POULTRY AND GAME wlicn -erved ; served generally in a separate dish, to ])e dipped out as a person desires. 'riicst' n-< i|)es were olitained from an old ( oloured cook, who was famous for his fine dressings for fowls, fi-h and inrai., and his advice was, always st dii>ping them in hot salted water ; then place the platter in a warm oven with the door open. Have already made the following :^r.ivv to yKnn over all : into rpan pi fuls of milk, .ind any gravy then add suttii ient tloui, wet in a lull ijiinfn.l of butter, one c>r two ciin- tliat mav be Ich over. Pring it to a boil (• 1 oUl nil Ik f cream. Season with salt, pepper, the consistency o of the dark meat chopped very fine ke it and add a little or water, to ma Let the sauce cook a fe w moments ; really nice then pour over the biscuit and fowl. This will be found a dish. i POULTRY AND GAME 83 Boned Turkey.— Clean the fowl as usual. With a sharp and pointi-'d knife, \n-'^]n at the extremity of the win-,', and pass the knife clown (lose to the bone, i iiitinj; all the flesh from the hone, and preserving: the skin whole; run the knife down each side of the hrea^t bone and up the le^s, keeping close to the bone ; then s[)Iit the back have way up, and draw out the bones ; till the |)laces whence the bones were taken with a stuftiuK, restoring the fowl to its natural form, and sew uj) all the in( isions made in the skin. Lard with two or three r hopijcd onion. iJo not stuff very full, ami stitch openings firmly together to keep flavour in and fat out. Phu e in a baking pan with a little water, and baste freipiently with salt and water (some add vinegar ' ; turn often so that the sido'.itid back may bo nicely browned. IJake two hours or more ; when don*- t.ike from tlie pan, pour off the fat, and to the brown gravy left, add the (hopjjed giblets whit h have previously been stewed until tender, together with t!ir v,;itir they wire boiled in; thicken with a little (lour and butter n;h!icd together, bring to a boil and serve. English style. Roast Chicken.— Pick and dr.iw them, wash out well in two or three waters, adding a little soda to the last but one to sweeten it, if there is d(-abt as to its being fresh. Dry it well with a clean do'th, and till the crop and body with a stuffing' the same as " Dressmg for Fowl>,^' Lay it in a dripping-pan, put a pint of hot water and a piece of butter in the dripping-pan add to it ;i small tablesjjoonful of salt, and a small fei-poonful of pepper; baste fre(|uentlv, and let it roast (juickly, witno >i torching; when nearly done, put a piece of butt(!r the size of a la.^e egg to the water in the pan ; when it melts, ba>ie with it, dredge a little flour over, baste again, and let it finish ;' lialf an hour will roast a full-gr.nvn chi' k n, if the fire is right. When done, take it up. Having stewed the necks, gizzard,, rvers and hearts m a very little water strain it and mix it hot with iho g.ivy th.it has dripped fror.i •he fowls, and which must be first skinn {td. Thicken it with a little browned flour, add to it the livers, hearts and gizzards chopped small. Or, put the giblets in the pan with the chicken, and let them roast! Send the fowls to the table with the gravy in a boat. Ci.mberry .^aure siumld accompany them, or any tart sauce. Boiled Chicken — Clean, wash and stutT, as for roasting. Pa.te a floured cloth around each, and put into a pot with enough boiling water to -ovr, them well. The hot water cxjks the skin at once and prevents the escape of the juice. The broth will not lie so rich as if the fowls are put on in cold water, but this is a i)roof that 31 I 84 I'OULTRY AND GAME the meat will be more nutritiniis and better flavoured. Stew very slowly for llx: flrst lialf hour especially. Hoil an hour or more, ^juidinK yourself by si/e and toughness. Serve with ckk, bread, or oyster sau( f. 'Sec Sanies'. , ■• , -.u Steamed Chicken.— -Rub the chK-ken on the mside with jH-pper and half a teasjuM.nful of salt ; place in a steamer in a kettle that will keep it as near the water as possible, cover, and steam an h()ur and a half; when done, keep hot while dressing is prepared, then cut u)), arian.ne on the platter, and serve with the dre->MnK over 'Viie diessiuK is made as follows : r.<.il one pint of K'^vy from the kettle without the fat, add cayenne pepper and half a tea>po..nful of s lit • stir a tablespoonful of Hour into a cpiarter of a pint oi cream until smooth, and add to the Kravy. Corn starch may be used mstead of the tloui, .Old sonic < uoks ;idd nutmeg' or celery salt. Fricassee Chicken. —Cut up two younj; < hi< kens, put them in a stew pan uith lust enough cold water to cover them. Cover closely, and let them lusU verv slowly ; then stew them over an hour, or until tender If they an- old ( hi( ken>, they will require lon^S slow hoihuK, often from three to four hours. When tender, season with salt and i)epi)ei a piece of butter as laiKe as an exK- ^""l -^ 'i'tl^' celery, if liked. Stir uil tw.) lablespoonfuls of tlour in a little water or milk, and add to the stew, aUo two well-ljeaten yolks of eg^s ; 1ft all boil up one minute- arran^^e the i hicken on a warm platter, pour some of the Piavy (iver it, and send the rest to the table in a boat. The egK shoukl be added t.) a little of the cooled ^ra\ y, before putlin;^ with the hot ^;ra\\ . , r „ Stewed Whole Spring Chicken. -Dress a full-K'rown spnn>,' (huken the s.ime as tor n.astm,:;, seasoning it with salt and pepper inside and out ; then hll the body with oysters ; place it in a tin pail with a close tilting' cover. Set the pail in a i)ot of fast-boihuK water and cook until the < hicken is tender. Dish u]. the chicken on a warm dish, then pour the ^ravy into a saucepan, put into it a table- spoonful of butter, half of a . upful of cream or ri. li milk, three hard- boiled e^^KS chopiK-d tine : M)me minced herbs ami a tablespoonful of flour Let all boil uj) and then pour it over the i huken. Serve hot. Pickled Chicken.— Hoil four chickens till tender enouj^h f(jr meat to fall from l)oiies : put meat in a stone jar, and i)our iner it three pints of .old, K<>'"1 ' i^'^''' vineKar and a pint and a half of the water m whic h the chu kens were boiled ; add sjjices if preferred, and it* will be reailv for use in two days. This is a popular Sunday evenniK dish : it is ;.;ood for lunche(m at any time. Rissoles of Chicken.— .Mince up finely the remains of a cold !,.. I..:-, to-'ether with, half the quantity of lean, cold ham. Mix them well, Tiddinv; enoUKb white sauce to moisten them. Now have IikIu paste rolled out until about a quarter of an inch or a little more in thickness. Cut the paste into pieces, one inch by two in size, and lav a little of the mixture upon the centres of half of the pieces and co'ver them with the other halves, pressing the edges neatly together and forming them into little roUa. Have your frying-pan ready with POULTRY AND CAME 85 plenty of boiling hot lard or other frying medium, and fry until they bcrome a Rolden-brown colour. A minute or two will be suffu icnt for this. Ihen drain them well and serve immediately on a napkin. ' Chicken Pattle8.-Mince up fine cold chicken, either roasted or Ix.i ed. Season it with pepper and salt, and a little minced parsley and onion. Moisten it with chicken ^ravy or cream sauce," fill scall.jpei shells that are lined with pastry with the mixture, and si)rinklc bread-crumbs over the t<)j)s. Put two or three tiny pieces of butter over each, and bake brown in a h(3t oven. To Broil Chicken.-., <:r dressiny and washing the chickens as previously directed, split them open through the back-bone • froL' them by cutting the cords under the win^s and layiuK the wings out flat ; cut the sinews under the second joint of the leg and turn the leg down ; press down the breast-bone wilhcnit breaking it .Season the chicken with salt and pepper, K.y it upon the gridiron with the inside first to the fire ; put the griiliron over a slow fire and I)Iacc a tin sheet and weight upon the chicken, to keep it flat ; let it broil ten minutes, then turn and proceed in the same manne'r with the other side. The chicken should be perfectly cooked, but not scorched A broiled chicken brought to the table with its wings and legs burnt and its breast half cooked, is very disagreeable. To avoid this, the < hii ken must be closely watched while broiling, and the fire must be arranged so that the heat shall bo equally di;,pensed. When the fire I. too hot under any (;ne part of the chicken, i)ut a little ashes on the tire under that part, that the heat may be reduced. Dish a broiled chicken on a hot plate, |)utting a large lump of butter andatablespoonfulofhot water upon the plate, and turning the chicken two or three times that it may absorb as much of the butter a^ possible. Garnish with parsley. Serve with poached eggs on a ^eparate dish. It takes from thirty to forty minutes to broil a chicken well. Chicken Pie.— Prepare the chicken as for fricassee. When the (hickens are stewed tender, seasoned, and the gravy thickened, take It from the hre ; take out the largest bones, scrape the meat from the neck and back-bone, throw the bones away ; line the sides of a four or SIX quart pudding-dish with a rich baking powder or soda biscuit- dough, a cpiarter of an inch thick ; put in part of the chicken, a few Uimps of butter, pepper and salt, if needed, some cold boiled eggs cut m slices. Add the rest of the chicken and season as before ; a few new potatoes in their season might be added. Pour over the gravv being sure to have enough to fill the dish, and cover with a crust a quarter of an mch thick, made with a hole in the centre thf si^'- of ■■ teacup. iJrush over the top with beaten white of egg, and bake for half to three quarters of an hour, (iarnish the top with small bright celery leaves, neatly arranged in a circle. Fried Chicken.— Wash and cut up a young chicken, wipe it dry, season with salt and pepper, dredge it with flour, or dip each piece in 7 k: 86 rOULTK\ ..ND GAME l)f.'atcn e^K a"'' l'i<^" '" cracker-i rumbs. Have in a fryin^i-p.in, one ()un( e each of butter and sweet lard, made boiling hot. Lay in the thi< ken and fry brown on bt>th sides. Take up, drain tliem, and s» aside in a covered dish. Stir into the K^avy left, if not too much, u lar^'e table>po<)nful of flour, make it smooth, add i cup of cream or niiik, season with salt and pejjpcr, boil up and pour over the i hickcn. Sotix; like i ho|)ped parsley adileil to the K'-ivy. Serve hot. If the chicken is old, put into a stew pan with a little water, and sinuner ;;ently till tcrnder ; season with salt and pepper, i! p in flour or cracker-i niiiil) and e^Kt and fry as above. Use the br(jt - th ^ hi< ken was cooked in to make the gravy instead of the cream or milk, ir use an ein'.il <|u.iii!ity of both. Fried Chicken a la italienne* — Make comintin batter ; mix into it a ( ui)ful of chopped tomatoes, one onion chopped, some minced parsley, salt and pepper. Cut up youn^ tender chickens, dry them well and dij) each pie( e in the batter; then fry brown in |)lenty of butter, in a thitk bottom frying-pan. Ser\'e with tomato sau( t". Chicken Croquettes. No 1. — Put a cup of cream or ilk in a saucepan, set it over the lire, and when it boils add a lump of butter as large ;is an e,i;g, in whii h has been mixed a tablespoonful (jf tlour. Let it boil uj) thick ; remove from the fire, and when co(j1, mix into it a teaspoonful of salt, half a teaspoonful of pepper, a bit of minced onion or jjarslcy, one < up of fine bread-crumbs, .and a pint < f fimiy- ( hopped cooked chit ken, either roasted or l)oiled. l,;islly, l)eat up two eggs and wt)rk in with the whole. Flour your hands and make into small, round, tlat cakes ; dip in egg and bread-crumbs, and fry like lish-c.akes, in butter and good sweet lard mixed, or like frietl cakes in plenty of hot lanl. Take them up with a skimmer and la them on brown paper to free them from the grease. Scne hot. Chicken Croquettes. No. 2. — Take any kind of fresh meat or fow', u?op very fine, add an enual cpiantity of smoothly mashed i)ot.'),;''e-. mix, and season with butter, salt, black pepjier, a little i)repr.' i •iius;'.ard, and a little cayenne j)epper ; nuike into cakes, dip in e^g .in ! i.road-crumbs and fry a light brown. A nice relish for lea. To Fry Croquettes. — Heat up two eggs in a deep bowl ; roll enough crackers until you have a cupful of crumbs, or the same of fine stale bread-crumbs ; spread the crumbs on a large plate or pie- tin. Have over the fire a kettle containing two or three inches of boilini; lard. As fast as the crocpicttcs arc formed, roll them in the crumbs, then dip them in the be.atcn egg, then again roll them in crumbs ; drop them in the smoking hot fat and fry them a light golden brown. Pressed Chicken. — Clean and cut up your chickens. Slew in just enough water to cover them. When nearly cooked, season them well with salt and pepper. Let them stew down until the water is nearly all boiled out, and the meat drops easily from the bones. Remove the bones and gristle ; chop the meat rather coarsely, then turn it back into the stew-kettle, where the broth was left (after M ▼ POULTRY AND (JAME S7 % '^k.mmmg.jffah f.it. ai.., t , ueai throuK'h .ain. Turn it int.) a square brcati-pan, planntf a platter on the top, and a heavy wcii^ln on t' platter. J his, if p.operly prepared, will turn out like a mould of ''luccss of this My if too )oking. •s I hirkeu l>eppcr ; 1^1 1 in this jiiicd. tics of a cold, of a pound of 'onful of pounded all picies, pound it J, and may be slircd in smooth, even slices. Th dci-.-nds upon not having tw mu'h water; it uil! wfak, or if the wa!- -^ is allowed to l)uil away cntin i A good way to ku,. nU\ fo\< Chicken Lunc^h for -avelliriK Cut a down the had; ; w .h and wq li, ; season with sa put III a lirippinK-pan and bake n a moderate oven thi.e-.uiaVterVof an hour. This is mu. h better for travflPn^ lunch than when seasoned with i>utter. All kinds of i oultry .ml meat can be o.^kcd (piick.r by adding to the watc. in which they are boiled a little vinegar or .i [)iece vf l.inon \'y the use of a little acid there will he a considerable saving of fuel > well as shom-nin- of time. Its acticm i^ i.-nofirial on old, touKh meats, icnslcnng them quite tentier and ea->y ..i d- ♦••^tifm. Tainted inc lis and fowls will lose their bad taste and «m! w.i\, and if not u^cd too freely no t.iste of it w ■ Potted Chicken. -Strip the meat fnmi mast fowl ; to evci'. pound of meat allow a huttii, salt and ca\i.nnc pepper to taste ; one tc mace, half a small nutmeg. Cut the meat into s ,,.,._, „„„ ,, well with the liuttcr, sprinkle in the spices gradually, and keep ijound- mg until re.lu.ed to a perfectly smooth paste. I'ack it into Miiall jars .md coyer wit H.-infied butter, about a ([u.-irter of an inch in thick- ness. I wo o hiee slices of hum, minced and pounded with the il)ove willhc an improvement. Keep in a dry place. A luncheon or nreakfast dish. Old fowls can be made very tiled with tlour, and season to taste with butter and salt. Fill a deep (iish with alternate layers of bread-crumbs and chicken and slices of . ooked potatoes, having crumbs on top. I'our the gravv over the tup, and add a few bits of butter and bake till nicely browned. There ^lujuld be gravy enough to moisten the dish. Serve with a garnish of |)irsley. Tiny new potatoes are nice in place of sliced ones, when in ■.=cas()!i. Breaded Chicken.— Prepare y-ungchukens as for fricassee by cutting them into pieces. Dip e.ich piece in beaten egg, then in grated bread-crumbs or rolled cracker; ,-ason them with peoner and salt, anu^a mile minced parsley. I'l, them in a baking-pan, and put on the top of each piece a lump ut buttour a cup of cream over the whole, and bake half an hour. Serve on a platter. Roast Duck. (Tame.)— Pick, draw, clean thoroughly, and wipe dry. Cut the nev k close to the back, beat the breast bone fiat with a rolling pin, tie the wings and legs securely, and stuff with the following : Three pints bread-crumbs, si.\ ounces butter, or part butter and salt pork, two chopped onions and one teaspoonful each of sage, black pepper and salt. Do not stuff very full, and sew up the op^--' ings firmly to kcrp the flavour in and the fat out. If not fat eno it should be larded with salt pork, or tie a slice uptm the bi. , Place in a baking-])an, with a little water, and baste frecpiently with salt and water — some add onion, and some vinegar ; turn often, so that the sides and back may all be nicely browned. When nearly done, l)asle with butter and a little flour. These directions will apply to lame g.-ese as well as ducks. Young ducks should roast from twenty-five to thirty nunutes, and full-grown ones for an hour or more, with frecjuent basting. Some prefer them underdone and scr\cd \ery hot; but, as a rule, thorough cooking will prove more palatable. Mrke a gravy out of the neck and gizzards by putting them in a ciuart of cold water, that must be reduced to a pint by joilm £>• The giblets, when done, may be chopped fine and added to POULTRY AND GAME 91 three ars > make tho juice. Any seasoning or seasoning's preferred may be used, also a blade of mace, one small onion, and a little cayenne pepper ; strain throuK'h a hair sieve ; pour a little over the ducks and serve the rcmaind'^r in a boat. Ser\-cd with jellies or any tart sauce. Braiixeci Ducks.— Prepare a pair of fine younj; ducks, the same as for roasting, place them in a stewpan together with two or three slices of bacon, a carrot, an onion stuck with two cloves, and a httle thyme and parsley. Season with pepper, and cover the whole with a broth, adding to brotn any seasoning preferred. Place the [Kin over a gentle fire and allow the ducks to bimmer until done, basting them frequently. When done remove them from the pan, and place them where they will keep hot. A turnip should then be cut up and fr'ed in some butter. When nicely browned, drain the pieces and cook them until tcntler in the liquor in which the ducks were braised. Now strain and thicken the gravy, and after dishing up the ducks, pour it over them, garnishing with the pieces of turnip. Stewed Duck. — Prepare them by cutting them up the same as chi( ken for fricassee. Lay two or three very thin slices of salt pork upon the bottom of a stewpan ; lay the pieces of duck upon the pork. Let them slew slowly fcjr an hour, closel\ 'overed. Then season with salt and pepper, half a teaspoonful of {x.wilered sage, or some green sage mixed fine ; one chopped onion. Slew another half hour until the duck is tender. Stir up a large tablesptjonful of brown flour in a little, water and add it to the stew. Let it boil up, and serve all together in one dish, accompanied with green peas. Duck Pie.— Cut all the meat from cold roast ducks ; put the bones and stuffing into cold water ; cover them and let boil ; put the meat into a deep dish ; pour on enough of the stock made from the bones to moisten ; cover with pastry slit in the centre v.ith a knife, and bake a light bnisn. Warmed up Duck.— A nice dish Un- breakfast, and very relishing, can be made from the remains of a roast of duck. Cut the meat from the bones, pick out all the little tidbits inthe recesses, lay them in a fr\ing-pan, and cover with water and the cold gravy left from the roast ; add a piece of butter ; let a'i boil up once and if not ciuite thick enough, stir in a little dissolved flour. Serve hot. Roast Wild Duck — Wild duck should not be dressed too soon after being killed. If the weather is cold it will be better for being kept several days. Bake in a hot oven, letting it remain for five or ten minutes without basting to keep in the gravy, then baste frequently with butter and water. If o%'er-done it loses flavour, thirty to forty mmutes in the right kind of an oven being sufficient. Serve on a very hot dish, and send to table as hot as possible with a cut lemon and the following sauce : Put in a tiny saucepan a tablespoonful each of Worcestershire sauce and mushroom catsup, a little salt and cayenne pepper, and the juice of half a lemon. Mix well, make it hot, remove from the fire, and stir in a teaspoonful of made mustard. Pour into a hot gravy boat. Wild Ducks.— Most wild ducks are apt to have the flavour of f M F. ;-J 'ii 11 i ■A 11 Ih 11 92 POULTRY AND GAME fish, and \vl,en ,n the luincls c,f inexperienced cooks are sometimes in,p la able on th.s account. Before roastin,^ tl^en, parboil them\^th a small peeled carrot put uahm each duck. This absorbs the un- pleasant taste. An oniun will have the same effect, but unless vou use onions m the stuffm,, the carrot is preferable. Roast the 'me a salt incl pepper and auN- other seasonm^ wished, bake in a hot oven ;i:r;;f ;";™ iei^'"-^-^ '" ''- '-''' ^'■-•>' -^ >-'^'^ '- --^-^ -^^^^ sne^■?.^kin!"^fT^ °"*^**-'^''"^ .-Pi^"'----'» taste declares that this special kind of bird requires no spices or flavours to make it perfect a the meat imrtakes of the flavour of the food that the bird feeds upon, being mostly udd celery ; and the delicious flavour is bes pre- served when roasted it-iaeu Roast Plgeon8.-l'igeons lose their flavour by being kept more than a day after they are killed. They ,„ay be prepared an ',."S or bi oiled the saine as chickens; they will re< aire from twenty to thirty minutes' cookmg. Make a graw of the g blets or not season .t with pepper and salt, and add a little' flotir and butter Stewed Pigeons—Clean and stuff with onion dressing, thyme fry a while in a pot so that the fat comes out and it begins to brown a I ttle ; then lay the pigeons all around in the fat, leaving the pork stil m ; add hot water enough to partially cover them ; co've tigdn y and boil an h,>ur or so until tender ; then turn uff some of the liqu d and keep turning them so they will brown nicely ; then heat and add un il the pigeons and gravy are nicely browned. Thicken with i httle fh.ur, and serve with the gravy poured over them ; g:^ish "'th .. rr!^*'°?,'*'®'~'^'''''^ ^'■'"' •'' '^"'^" P'^^^0"^ ; Stuff each one with a d.essing the same as f„r turkey ; loosen the joints with a knife but do not separate them. Put them in a stewpan with water eno gh to cover them, let them cook until nearly tender, then season them with sal anc pepper and butter. Thicken the gravy with flou move and cool. Hutter a pudding-dish, line the sides with a rich crust Have ready some hard-boiled eggs cut in slices. Put in a layer of egg and birds and gravy until the dish is full. Cover with a crust and bake. ^-luai ,.lcn,y „f b„„o,-. „r„i, Alices ■,;?..,;• ;;,k;vc,ir''pircfr , nee over each bird and serve. ' ^ '^^ Squab Pot-Pie.-Cut into dice three ounces of salt pork ; POULT KV AND GAME 93 divide six wild squabs into pieces, at the joints ; remove the skin. Cut up four potatoes into small squares, and prepare a dozen small dou^'h halls. Cut into a yelimv, deep bakin-dish the pork, potatoes and squabs, and then the balls of dou^h ; season with salt, white pepper, a dash ot mace or nutme{,^ add hot water enough to cover the iuL^redients, rover with a short " pic-crust and bakf- in a moderate oven three- quarters of an hour. Woodcock, Roasted.-Skin the head and neck of the bird, luck the feathers, and truss it by briuKiny the beak of the bird under lie wing, and fastening the pinion to the thigh ; twist the legs at the knuckles and press the feet upon the thigh. I'ut a piece of bread under eac^h bird to catch the drippings, baste with butter, dredge with t our, and roast fifteen or twenty minutes with a sharp fire. When done cut the bread in diamond shape, each piece large enough to stand one bud upon, place them aslant on your dish, and serve with gravy enough to moisten the bread ; serve some in the dish and some in the tureen; garnish with slices of lemon. Roast from twenty to twenty-five minutes. •' Snipe.— .Snipe are similar to woodcock, and may be served in the same manner ; they will require less time to roast. ulihT ^""^Js— '"'^-l^ ;i"^l tiraw them very carefully, salt and dredge u.th (lour, and roast with a quick fire ten or fifteen minutes. Serve on toast with butter and pepper, ^'ou can put in each one an oyster dipped in butter and then in bread-crumbs before roasting. They are also very nice broiled. *' ^ Roast Quail.— Rinse well and steam over boiling water until temler, then dredge with flour, and smother in Initter ; season with sa and pepper and roast inside the stove ; thicken the gravy ; serve with green grape jelly, and garnish with parslev To Roast Partridges, Pheasants, Quails or Grouse— Carefully cut out all the shot, wash thoroughlv but c|u,cklv, using soda in he water ; rinse again, and dry with a clean cloth. Stuff uXr^'H T" "''"',"'" ^^''''' '^'^ ^'^' '-^"^l ^^''"^^^ to the body .ule, the breast with very thin slices of fat salt pork, place them in the oven and baste with butter and water before takiig up, haTir^g seasoned them with salt and pepper; or you can leave out 'the pork an use only butter, or cook them without stuffing. Make a gravy of the drippings thickened with browned flour. Hoil up and se^-e in These are all very fine broiled, first splitting down the back, placing ^owlv'affir'rs'" '-it ^•'^^-' — -th a baking tin, and biod Slowly .It fiiht. Serve with cream gravy. au^rTnL''''®'"~>"T ''■'"' '"'/'^ '"''^ °"^' '"^ ''^^^«" s"^'-^" birds, quail, snipe, woodcock, etc., and split them in half: put them in a saucepan with about two c.uarts of watpr ; whon W KoJic .1,;^ r,fr „n scum that rises ; then add salt and pepper, a bunch of mi'nced parsleT one onion chopped fine and three whole cloves. Cut up half a pound o salt pork into dice, and let all boil until tender, using care that there be enough water to cover the birds. Thicken this with two table- 94 POULTRY AND OA'SIE si)fK)nfiils of browned flour und let it boil up. Stir in .1 piece of butter as laru'-' as .m ckk ; remove from the fire and let it cool. Have ready a pint of potatoes cut as small as dice, and a rich crust made. Line the sides of a buttered puddinj-dish with the crust ; lay in the birds, then some of the iJolatoes, then birds and so on, until the dish is full. Tour over the ^ravy, put on the top crust, with a slit cut in the centre, and bake. The toj) can be ornamented with pastry leaves in a wrc.'alh ;il)(jut the eti-e, with any fancy dcsi-n placed in the centre across the slit. Snow Birds.— -One do/en thnrou-hlv cleaned birds; stuff each will an oy^Ki, put them into a yeUow dish, and add two ounces of boiled salt pork and three raw potatoes cut into slices ; add ;i pint of oyster lupior, an ouik e of butter ; s.ilt and pepper ; cover the dish with a crust and baki; in a moderate oven. Squirrel. -They are cooked similar to rabbits, are excellent when broiled or made into a stew, and, in fact, .are verv good in all the diherent st\lcs of cookiiii; similar to r.abbit. Roast Hare or Rabbit.— A verv close relationship exists between the iiare and the ral)bit, the chief difference beinj,' in the smaller size .and shorter k-s and ears of the latter. The manner of dressing and prei)arin- each for the table is, therefore, pretty nearly the same. To pic|)are them for nKistin-, first skin, wash well in cold water and rinse thoK^iKldy in lukewarm w.iter. If a little musty from beinK emptied before they were lumj,^ up, and afterward neglected, rub the insules with vincKar antl aftenvard remove all taint of the acid by a thorough washing in lukewarm water. After being well wipcul with a soft cloth put in a dressing as usual, sew the animal up, truss It, and roast for a half or three-i|uarters of an hour, until weH browned, basting it constantly with butter and dredging with Hour, just l)efore taking up. To make a gravy, after the r.ibbits are roasted, pour nearly all the fat out of the ])an, but do not jjour the bottom or brown part of the drippings ; put the pan over the fire, stir into it a heaping tablespoon- ful of (lour, ,-md stir until the flour browns. Then stir in a pint of boiling water. .Season the gravy with salt and f^epper ; let it boil for a moment. Send hot to the table in a tureen with the hot rabbits. Serve with currant jelly. Fricassee Rabbit. Clean two young rabbits, cut into joints, ancl soak m salt anil water half an hour. l>ut into a saucepan with a ])mt of cold water, a bunch of sweet herbs, an onion finely minced, a pinch of mace, half a nutmeg, a pinch of pepper and half' a pound of salt pork cut in small thin slices. Cover and stew until tender. J ake out the rabbits and set in a dish where they will keep warm. Add t(> the gravy a cup of cream (or milk) two well-beaten eggs, stirred in a little at a time, a t.ablespoonful of butter, and a thickening made of a tablespoonful of flour and a little milk. Boil up once ; remove the saucepan from the fire, squeeze in the juice of u lemon, stirring all the while, and pour over the rabbits. Do not cook the head or neck. Fried Rabbit.— After the rabbit has been thoroughly cleaned I POULTRY AND GAME 95 and washed, put it into boiling water, and lot it boil ten minutes ; dram it, and when cold, cut it into joints, dip into beaten ckk', and tlien in fine bread-crumbs ; season with sah and pepjxr. When all arc ready fry them in butter and sweet lard, mixed over a moderate fire until brown on both sides. Take them out, thicken the gravy with a spoonful of flour, turn in a cup of milk or (team ; let all boil up, and turn over the raiibits. Servi- lun with onion sauce, (Sec sauce-..) Ciarnishcd with sliced lemon. Rabbit Pie. This pie can be made the same as "Came I'ie " excepting y.-u scatter throuKh it four hard-lxjiled e^ys cut in slices. Cover with puff paste, cut a slit in the middle, and bake one hour, layini^ paper ovit the top should it brown too fast Broiled Rabbits.-After skinniuK and cleaning the rabbits, wipe tiuin diy, split them down the back lengthwise, pound them flat, then wrap them in letter paper well buttered, place them on a buttered gridircin, and broil over a clear, brisk fire, turning them often. Wlun sufficiently c(wked, remove the papers, lay them on a very hot platter, season with salt, pepper, and plenty of butter, turning tiiem over and over to soak up the butter. Cover and keep hot in a warming o\cn until served. Salmi of Game — This is a nice mode of serving the remains of roasted game, but when a sui)erlativc salmi is desired, the birds must be scarcely more than half njasted for it. In wither case, carve them very neath-, and strip every particle of skin and fat from the legs wings and breasts ; bruise the bodies well, and put them with the skin and other trimmings into a very clean stew-pan. If for a simple and inexpensive dinner, merely add to them two sliced oni(^iiod stock, boiling hot, and a small piece of butter, and let It boil about fifteen minutes on top of the stove ; then put it in a hot oven and bake, basting nell every five minutes, until it is medium rare, so that tlie bln will break on being pinched smooth when nipped with the hngers, also the skin will break and dent ; if the rind IS rough and hard it is old. In roasting meat, allow from fifteen to twenty minutes to the pound which will vary according to the thickness of the roast. A great deal of the success in roasting depends on the heat and goodness of the fire ; if put into a cool oven it loses its juices, and the result is a touuh tasteless roast; whereas, if the oven •. of the proper heat it immediately sears up the pores of the r. c l and the juices are're- The oven should be the hottest when the meat is put into it in order to quickly crisp the surface and close the pores of the meat thereby connmng its natural juices. If the oven is too hot to hold the hand in for only a moment, then the oven is right to receive the meat. The roast should first be washed in pure water, then wined dry wtth a clean dry cloth, placed in a baking-pan, without any ,J>\ KEEK seasoning ; some picrcs of suet or cold drippings l;iiil under it, but no wiitcr should be jjut into the pan, for this would have a tendency to soften tlic outside of the nicit. The water (an never },'et so hot as the hot fat upon the ^.urfa< c of tlie meat, and the K^ncratinK of the steam prevents its crispness, so de-siral)le in a roast. It should be fre<|uently basted with its own drijipin--, whi( h flow from the meat ulien partly cooked and well seasoned. Lamb, vea! and |tork should be ( ooked rather slower than beef, with .i mrjre mok<-d till the th'sh parts from tiiebone ; ami nu ely browned williout being burned. An onion sliced and |)Ut on top of a roast while cook- ing, cspeci.illy roast of pork, gives a ni( e flavour. Remove the onion befoie serving. Larding meats is drawing riblxjns of fat pork through the upper surface of the meat, leaving both end jjrotruding. Tliis is accom- plished by the use of a larding-needle, whii.h may be procured at iiousc-furnishing stores. lioiling or stewing meat, if fresh, should be put into bcjiling water, closely covered, and boilcil slowly, allowing tweiuy nunutes to each pound, and when partly cooked, or when it begins to get tender, salted, adding spices and vegetables. Salt meats should be covered witli cold water, and recpiire thirty minutes very slow boiling, frcmi tlie time the water boils, for each pound ; if it is very salt, pour off the first water, andjiut it in .inother of boiling water, or it may be soaked one night in cold w.iter. .After meat commences to boil, the pot shoulil never st(jp simmering and always l)e rei)lenished from the boiling teakettle. Frying may be done in two ways : one method, wliic h is most generally ustnl, is by putting one ounce or more (as the case requires) of beef drip|)ings, lard or butter, into a frying-pan, and when at the boiling point. Laying in the meat, cooking down both sides a nice brown. The other method is to completely inunerse the article to be cooked in suftlcient hot l.ird to cover it, simil.ir to frying doughnuts. Broiled meats should be placed over clear, red c(jals, free from smoke, giving out a good he.it, but not too brisk or the meat will be hardened and scorched ; but if the fire is dead, the gravy will escape, and dro]) ujion the coals, creating a bl:i/e, which will olacken ancl smoke the meat. Steaks and cho[)s should be turned often, in order that every part should be evenly done — never sticking a fork into the lean part, as that lets the juices escape ; it should be put inti) the outer skin or fat. When the meat is sufficiently broiled, it should be laid on a hot dish and seasoned. The best pieces for steak are the porter-house, sirloin, and rump. Thawing Frozen Meat, Etc.— If meat, poultry, fish, vegetables, or any other article oi food, when found frozen, is thawed by putting it into warm writer or placing it before the fire, it will most certainly spoil by 'liat process, ."tnd be rendered uriilt lu cai The only way to thaw these things is by immersing them in cold water. This should be done as soon as they are brought in from market, that tliey may have time to be well thawed before they are cooked. If BEEF meat that has been frozen is to be boiled, put it 99 to be roasted, be^in l)y settiiiK it a d. ^ should not cliance to be thurou^hlv thaweil all th put It on in cold water. If istanre from the tire; fur if it pla<-uiK It at (irst too near "he tire will ^ „ pedient to thaw the meat or poultry the niKht bcf roled-timc. " '.r....L-i with u;c in the .nomine, remove the i. r, an.l put the meat m fre.h cold water, lettinK' it lie in it till wanlc-1 for ...okiL 1 (.tat..es are injurvd by beuiK frozen. Other vegetables are none the worse, fur .t. pruvul,.,! (Iu-y are alwa>.s thawed in <:old water. TO Keep Moat From Files. -Put in sacks, with enouL-h straw around It m. the . hes canmn reach thruuKh. Three-fourths of a yard of yard-wide mushn is the ri^'ht size for the sink. I'ui a li le .travv ,n the bottom, then put in the ham and lay straw in all around It , le It tiKhlly, and han^' it in a cool, dry place. He sure the straw IS all around the meat, so the tlies cannot reach throu^,d. to deposit he CKK's. ( i he sackniK must be done early in the season befor.' the tly ai)pears.) Mushn Ins the air in and is much better than i, per 1 hin mushn ,s as Kood as thick, and will last for years if uashed when laid away wh.en emptied. Roast Beef. -One very essential point in roasting beef is to have the oven well heated when the beef is tirst put in ; this causes the pores to dose up (lu.ckly, and prevents the escape of the jui. es lake a rib piece or l(,in roast of seven or ei^ht fmunds. Wipe it thorouKhly all oyer with a clean wet towel. Lay it in a dripping-pan and baste it well wuh butter or suet fat. Set it in the inlu. l/aste It frequently with its uwn drippings, which will mak.- u luuwn and tender. \\ hen partly dune, season with salt and pepper, as u hardens any meat to salt .t when raw, and draws out its juices then dredge with sifted (lour to give it a frothy appearance. It will take a roas^ of this size about two hours liuie to be properlv done, leaving the inside a httle rare or red-half an hour less would make the i^is c quite rare. Remove the beef to a heated dish, set where it will keep ho ; then skim the dri|)pings from all fat, add a tablespoonful ,f silted tlour, a little pepper and a teacupful of boiling water Boil up once and serve hot in a gravy boat. v. ' up Some prefer the clear gravy without the thickening. Serve with mustard or grated hursh-radish and vinegar Yorkshire Puddlng.-This is a very nice accompaniment to a roast of beef; the ingredients are, one pint of milk, four eggs, white and yolks beaten separately, one teaspoonful of salt, and tvvo tea- spoonfuls of baking powder sifted through two cups of flour It should be mixed very smooth, about the consistency of cream Regulate your time when you put in your roast, so that it will be done' half an hour or forty minutes before dishing up. Take it from the ?:^:^'±:^''r T f' '^^P '^°'- '" the' meantime hav^M-: pu..a.ny picpared. Take twu cununon biscuit tins, dip some of the drippings from the dnpping-pan into these tins, pour half of the pudding into each, set them into the hot oven, and keep them in until the dmner is dished up ; take these puddings out at the last momen I r^i!Ki^-KS.'7miBSl^:\ lOO BEEF and send to the table hot. This I consider much better than the old way of bakinj; the pudding under the meat. Beefsteak. No. 1. — The first consideration in broiling is to have a clear, glowing bed of c(ki1s. The steak should be about three- quarle's of an inch in thickness, and should be pounded only in extreme cases, -i.e. when it is cut too thick and is "stingy." Lav it on a buttered gridiron, turning it often, as i> ')egins to drij), attenipting nothing else while cooking it. Have everything else ready fur the table ; the potatoes and vegetables dished and in the warming closet. Do not scastjn it until it is done, which will be in about ten to twelve minutes. Remove it to a warm platter, pepper and salt it on both sides and spread a liberal lumji of InUter over it. Serve at once while hot. No definite rule can be given as to the time of cooking steak, individual tastes differ so widely in regard to it, some only liking it when well done, others so rare that the blood runs out of it. The best pieces for broiling are the p(jrter-h()use and sirloin. Beefsteak. No. 2. — Take a smooth, thick-bottomed frying- pan, scald it out with hot water, and ui])e it dry ; set it on the stove or range, and when very hot, rulj it over the bottom with a rag dipfied in l)utter ; then place your steak or chops in it, turn often until cooked thrcnigh, take uj) on a warm platter, and season both sides with salt, pepper and butter. Serve hot. Many prefer this manner of cooking steak rather than broiling or frying in a (|uantiiy of Lirca^c. Beefsteak and Onions. — Prepare the steak in the usual way. Have ready in a frying-pan a dozen onions cut in slices and fried brown in a little beef drippings or butter. Dish your steak, and lay the onions thickly over the lop. Cover and let stand five minutes then send to the table hot. Beefsteak and Oysters.— I'>roil the steak the usual way. Put one ([uart of oysters with very little of the litjuur in a stewpan U])on the fire ; when it comes to a boil, take oft' the scum that may rise, stir in three ounces of butter mixed with a tablespoonful of sifted flour, let it boil one minute until it thickens, pour it over the steak. Serve hot. To Fry Beefsteaks. — Heefsteal- for frying should be cut much thinner than for broiling. Take from the ribs or sirloin and remove the bone. Put some butter or nice beef dripping into a frying-pan, and set it over the fire, and when it has boiled and become hot, lay in the steaks ; when cooked tpiite enough, season with salt and pepper, turn and brown on both sides. Steaks when fried should be thoroughly done. Have ready a hot dish, and when they are done, take out the steaks and lay them on it, with another dish cover the top to keep them hot. The gravy in the pan can be turned over the steaks, first adding a few drops of boiling water, or a gra\-y to be served in a separate dish made by putting a large tablespoonful of flour into the hot gravy left in the pan, after taking up the steaks. Stir it smooth, then pour in a pint of cream or sweet rich milk salt and popper, let it boil up once until it thickens, pour hot into a gravy dish, and send to the table with the steaks. or BEEF loi Pot Roast. (Old Style.)— Th , , . ■• * -—■ # i 1113 13 .III cooked in our grandmothers' time. Take weighmg about five or six pounds. I and put it into a pot with barely suffi is is an old-fashioned dish, oft en slow fl a piece of fresh beef t must not be too fat. Wash it cient water to cover it. Set it over Ti . , '' .' * "^ '"" -iKjiNcu an nour salt and nenno Then stew .t slowly until tender, adding a little onion i hked Do not replenish the water at the last, but let all nearly bo iw w Wh.n tender all through take the n.ekt from the pm'am Ip ur hc^gravv n drX.l '"' ^ '""J"' '""^'^ of butter in the b'ottonw h p^^'Yhen dredge the piece of meat with flour, and return it to the not to brov.^ turning it often to prevent its I)urning Tike tho .r,n !!-, I ? ' poured n-om the nieat into the bovS ai^^tkin^ci^^ "^i^ p^u: ths gravy in with the meat and stir in a large spoonful of flir' .^Z[ r^?.vv'th"'s" ' ''^ '\Y "J^ "-■" "^ ''^'^ nimutes an 1 po. r' into a giax y hsh. Serve both hot, the meat on a platter Some ire verv wthT'' 'T^Tf '^^T "^^'^^^"''^''" ^'^^ them'well together and eig t rtJn^Hvs m th"""t''/'^' ^" ''''' P'^"" ' '^' the'beef he fo eigni oi ten d.iys in the pickle thus made, turninir or rubbimr it every day ; then tie it around with a broad tape, to keen t n sh me make a coarse paste of flour and water, h' • a Htt e suet fmei; chopped over and under the beef, inclose th. ee entire y in the paste, and bake it six hours. When you fik.- ttl Wf / , oven, remove the paste, but do not remove he pe' n il Z a" Cloves. Kub this mixture into ten pounds of the unneV rj-irt nf -, round of beef. Let this beef stand in this state over n^f.h/ L circular, and bind it around with tane to^.'^-^'lJil/?.':"^.. ">" .'^*^ away. Make incisions in the beef with'a sh7rD"knifr'^"fil1^'^'"^ mcisions very closely with the stuffing, anVdX th: wh'ole\'vUh Put it into a dripping-pan and pour over it a pint of hot water - meat. If the meat should be tough, it may be stewed first in a pot 8 no^'s I02 BEEF vvith water enough to cover it, until tender, and then put into a drlpiJing-pan and browned in the oven. If the meat is to be eaten hot, skim off the fat from the gravv into which, after It is taken off the fire, stir in the beaten volks of mimx^fo 's _ "'""^ ^'^ dishkcd you may omit them, and substitute Tenderloin or Beef.-To serve tenderloin as directed below, the whole piece must be extracted bef.^re the hind (uiarter of the anmial >s cut out This must be particularly noted because no' commonly practised, the tenderloin being usually left attached to the recasting pieces, in order to furnish a tidbit for a few. To dress it whole, proceed as follows : Washing the piece well, put it in an each i.f'; fe iT " '"''' "' 7^'^ ""^ ^'^"'^ "P ''^ ^'"-^ '^-^lf"l -" each of he following vegetables as an ingredient of the dish, vi- Insh potatoes, carrots, turnips, and a large bunch of celery. Thev me.it blended with the juice, they form and flavour the gravy. Let orpoundecl al ' i"""" t' ^"' "'""• f *"'>' ^^^"^' -»'' '^ teaspoonfu! ot pounded allspice. lo give a; richness to the gravy, put in a t.U>lespoonful of butter. If the gravy should look too ,? e.'rsy skin oft some of he melted suet. Boil also a lean piece of beef which when perfectly done, chop fine, flavouring with v'ery small cu an ity of wet" them 't' T'^'"', '"f '''\' ^" ^'^^ '''''■ "^'^^^ ^^o slnairbll,: breadcrumbs Fry these force-meat balls a light brown When •serving the dish, put these around the tenderloin^ and pour over the whole the rich gravy. This dish is a verv handsome one, and Ew-Ih Ll°'' '"^ ''^'^"''^■'^" f'^^'^'^^- ^ ^""^Ptuous dish. ' ' Stewed Steak w.th Oysters.-Two poun.is of rump steak one pint of oysters, one tablespoonful of lemon juice, three of but^r one of flour, salt, pepper, one cupful of water. \va h thc> oys ersTn the water, and drain into a stewpan. Put this liquor on to hea As soon as ,t comes to a boil, skim and set back. l>ut the butte in a frying-pan and when hot, put in the steak. Cook ten mmute lake up the steak, and stir the flour into the butter remainingTn the pan. Stir until a dark brown. Add the oyster liquor, and bo il one minute. Season with salt and pepper. Puf back the s eak cover the pan, and simmer h.d an hour or until the steak seems tender hen add the oysters and lemon juice. Boil one minute. Serve onaho" dish with points of toast for a garnish Smothered Beefsteak.-Take thin slices of steak from the u,H)cr part o the round or one large thin steak. Lay tl e me:U ou' r^klibs TSf:\'''- '^'.T? •'S'^"^^'"^' "^'"^^ a cupful oi fie! nrcadcrumbs half a tcaspoonful of salt, some nr-nnor . tablcsooonful ..r butter, nana teaspoonful of sage, the same of powdereksur^nt Sp ead It over the meat, roll it up carefully, and tie with .n ItHn!' fvmnn^^ J i'"t ^'""' ^^'^^^^' •'■y ''' ^^'' thin 'slices of salt pork in the ottom of a kettle or saucepan, and into the fat that has ried out of tli-s pork, place this roll or rolls of beef, and brown it on all si^e/ BEEF 103 turning it until a rid. colour all over, then add half a of buf:,:rf,::tt "Tv'"- '"""^ ■= =""■'- """^ ""- --p^. tal!l7r"u„•"" ''""^ f"^ '"*«>■ - -l-k .• «.;ea, sp„o„r„is „, bu„or'o;t .To '^^ ^ *,'; r?;.pii;::;' is w,.h a woll-boMon egg, put water in tl,e l,al'' To Collar Flank of Beef—Procure a uell-(„rned flank nf beef say s,x pounds. Wash it, and remove the inner nd outer tki"! w.th the gnstle. Prepare a seasoning of one teaspoonful e uh of sate and spread tin. mixture over the mside. Roll the beef ud ti^dit ^sten ,t u-,th small skewers, put a cloth over it, ban Sfe X cb h uith tape, put the beef into the steupot, cover i with water tn 1 „ depth of an inch, boil gently six hoLrs take .to the water beef' out "a '«;""' "'.'""-^ ,""'"'"^^ '^ = '•'^>' ^ '--^ «- "P Jf the beef put a fifty pound weight upou this board, and let it remain ::^<"ci;i:;ypX, alfinl."" '■'"'"^" '■'-"^=" »■'* «-" p'"^" Dried Beef.~Buy the best of beef, or that part which will be tl f> mos lean and tender. The tender pan of the 'round is a ^ good piece. I- or every twenty pounds of beef use one oint of s-,If ^ teaspoonful of saltpetre, and a quarter of a poulul brow-n u^ M,.x them well together, and rub the beef well with one-th rd of the ^:s:^sX^7^tr- "'^ ' '- - '- '^-^^^^ dr^ngT "■"''' "'■ J"' '' ^ ^"^'^ ''''''^ '« P'-^P'-^^^ th« n^eat in before allspice, may be added for spiced beef ' ""^ nnf !n'r .T' °r '^" '^'^ '" ^^^ '^^"^"^ «f ^ pickle-tub or barrel • .h.n .1. .. -aye. o. meat, strew mis with salt, then add another li'vpr of meat, and salt and meat alternately, until all is used Let t remain one night. Dissolve the saleratus and saltpetre in a ittle wa m w^ter and put It to the molasses nr <.,ur^. . tu„^ „.,. •. h '^'^"" ^^'^'^'^? water enough to cover the-m^atJayV bo^::! ^n\rt:^kee;ru S:;^^' heeT" R.th "'""' " ^S^"'' "^^ '"^''^ ^^" ^^y^- 'I'his rec'^e'i fort mtr beef. Kather more salt may be used in warm weather. »■( 104 BEEF m Towards spring take the brine from the meat, make it boilinjr hot skim It clear, and when it is cooled, return it to the meat ' Beef tongues and smoking pieces are fine pickled in this brine Beef hver put m tins brine for ten days, and then wiped dry and smoked, ,.s very fine. Cut it in slices, and fry or broil it. The brisket of b.-ef, after being corned, may be smoked, and is very good loi (joiling. ^ fc"-"-"^ Lean pieces of beef, cut properly from the hind quarter, are the proper pn- . , for being smoked. There may be some fine pieces cut Irom the fore-quarter. ^ After the beef has been in brine ten davs or more, wipe it drv and hang It in a chimney where wood is burned, or make a smother fire of ..iwdust or chips, and keep it smoking for ten davs ; then rub fine black ,)ep,)er mcr every part to keep the fiies from it, and hang it in a dry, dark, cool place. After a week it is fit for use. A strong coarse brown paper, folded around the beef, and fastmed with paste keeos It nicely. ' ' '"'-^k^ Tongues arc smoked in the same manner. Hang them bv a strinL^ s tx:^;zr'- ''''-' '■■-^ '-■ -"^•^-' '-^ - ^-^- Roast Beef Pie with Potato Crust.-\\ hen you have ^ cold roast of beef, cut off as much as will half fill a baking-dish suited to the sue of your family ; put this sliced beef into a stew- pan with any gravy that you may have .also saved, a lump of butter, t "f ■' , ''"";"' *'"'';'' ^'-••''^""i"^^^ of pepper and salt, with enough . er to m:jke plenty of gravy ; thicken it, too, by dredging in a tab lespoonful of fiour ; cover it up on the fire, where it may "ew gently, but not be in danger of burning. Meanwhile there mus be boiled a sufficient quantity of potatoes to fill up vour baking-c ish after the stewed meat has been transferred to it. 'fhe potatoes' mus^ be boiled done, mashed smooth, and beaten up with milk and butter as If they were to be served alone, and placed in a thick laver on too of the meat. Brush it over with egg, place the dish in an oven and let It remain there long enough to be brown. There should 'be a goodly ciuantity of gravy left with the beef, that the dish be not drv and tasteless. .Serve with it tomato sauce, Worcestershire sauce or any other kind that you prefer. A good, plain dish ' Roast Beer Pie.-Cut up roast beef, or beef steak left from a prev.ous meai, into thm slices, lay some of the slices into a deep dish which you have lined on the sides with rich biscuit dough, rolled ve- h.n, (say a quarter of an inch thick) ; now sprinkle o^er this layer a htle pepper and salt ; put in a small bit of butter, a few slices o^ cold i>otatoes, a little of the cold gravv. if vou hav. U. i^f from the roast. .Make another layer of beef, another layer'of seasoning and M) on, tintil the d.sh is filled ; cover the whole with paste, leav n "a silt in the centre, and bake half an hour «-d\in^, a ;..-?!^.*.,^*f,^''.,.'''®-~^""' "P. !-""^P °'- fl'-i"k steak into strips two "• •^'=^' ^ujuul an inch wide. Slew them with ' enough water to cover them until ^ ^ of cold boiled potatoes sliced. Line a bakinrdish bone ... partly cooked ; have half a d ^4 I in just dozen ng dish with pie paste, put BEEF 105 them. Then the senkXrn'°/1"*^\r''' bits of butter dottcl over is full. Add the ?rTvv o h'oth -^ '"/"' [^^ ''"'^''"' ""'" '''« ^'i=^h flour. Cover with Tfon . ' '?''"^' ^""^' thickened it with brown Frizzled B^^y' % .. ""''' ''"'^^ '^'■"^^"• beef" uf U,enf uf t^v.t'r- '"'' '''". -^'"" ''' ^""^"' '^^ ^'"«l backofthc'Vani^iorst e 'nd^ "'"^ '"'^' "''^'^^'•' ^^' '' "" ^^e ing it time to swell out tni', ' '°'"^'° ''' ^'"^ '^'''' '^^''^^ ■'^""vv- then drain off the w xter M.';"'''' '"'' '^"' ""^ ^" '^'"'- ^'i'" '' "P. turn up, break over them h," e e<^K stir i tif';',' '" '^^'"''^ ""' cookpd irM T i.f,! 1 • '■'"^^ ^t,b3 . stir until t le euirs are cooked add a htde white pepper, and serve on slices of buUeS •1- ...rain ; ,„e otilr is .,™™t i 'wl ",e I "^ 'ht-'c ST""?' J""" over It and proceed is in hr >ii;^ V '" .^'"^^^^ case brush butter butchers thffinest .te- k whi h 'h r ''''^% ^' '^ ^""-^lered by selves. ' ''^'"^ '''"^y frequently reserve for them- sidl^ed^th" ^foT.^LT^ri^''' "rf ■'^"'^ '^"'^ •-^'^'^^ -- -- already cornStlev will J^^^^^ If you buy them in the market soaking in water If -o' corn ." ''"'"'T ''\' ^"''^ "'^'^"^'^ '-^ P'-^'^i""^ your beef th. Jh tl e wmte "hermus'; h ' 't'"' '" "'^"' >''^" '^^^'^ nii-ht l'„f M10 hi f , ' y ^"'' ^^ soaked in cold water over you take it f,an, the fire, ttntfl ■ L- K co ,1 th™ "I ""= ^"1 ^f!"' to drain, lay a cloth over it t, r/tfi„ il r 1 '"> " '" '' '">''''"'<=' horse-radish and pickles "'' ^'''l«--^'-''"« ' *■"€ «ith ■•i'oi.c;?r:'i?x«tCTri;r^T^^ ouarter. • aL uJ .^''.t'.L'''''''^''^}y, P'-^Pared, cutting it into four m-si/cii \vluie quarters ; also half a dozen n^H^d r^llv. io6 BEEF Spiced Beef Relish.— Take two pounds of raw, tender beef- steak, chop it very fine, put into it salt, pepper and a little sage, two tablespoonfuls of melted butter, add two roiled crackers made very fine, also two well-l)caten c^^s. Make it up into the shape of a roll and bake it ; baste with butter and water before baking. Cut in slices when cold. Fried Beef Liver.— Cut it in rather thin slices, say a quarter of an inch thick, ])our over it boiling water, which closes the pores of the meat, makes it impervious to the fat, and at the same time seals up tne rich juice of the meat. It may be rolled in Hour or bread- crumbs, seasoned with salt and pepper, dipped in egg and fried in liot fat mi.xcd with one-third batter. Prccaccl Ccef. — First have your beef nicely pickled : let it stay in pickle a week ; then take the thin flanky pieces, such as will not make a handstjine dish of themselves ; put on a large potful, and let them boil until periectly done ; then pull to pieces, and season just as you do souse, with pei)i)er, salt, and allspice ; only put it in a coarse cloth and press down upon it some very heavy weight. The advantage of this recipe is that it makes a most acceptable, presentable dish out of a \rdil of the beef that otherwise might be wasted. French Stew — (irease the bottom of an iron j)ot, and place in it three or four jjounds of beef; be very careful that it does not burn, and turn it until it is nicely browned. Set a muffin ring under the beef to prevent its sticking. Add a few sliced carrots, one or two sliced onions, and a cupful of hot water, keejj covered, and stew slowly until the vegetables are done. Add pepper and salt. If you wish more gravy, add liot water, and thicken with flour. .Serve on a dish with the vegetables. To Pot Beef.— The round is the best piece for potting, and you may use both the ui)j)er and under part. Take ten pounds of beef, remove all the fat, cut the lean into square pieces, two inches thick. Mix together three teaspoonfuls of salt, one of pepper, one of cloves, one of mace, one of cinnamon, one of allspice, one of thyme, and one of sweet basil. Put a layer of the i)ieces of beef into an earthen pot, sprinkle a little of this spice mixture over this layer, add a piece of fat salt pork, cut as thin as possible, sprinkle a little of the spice mixture over the -pork, make another layer of the beef with spices and i)ork, and so on, until the pot is fi'lled. I'um over the whole three tablespoonfuls of Tarragon vinegar, or, if you prefer it, some other seasoning ; rovtr the pot with a paste made of fiour and water, so that no steam can escape. I'ut the pot into an oven, moderately heated, and let it stand there eight hours ; then set it away to use when wanted. Beef cooked in this manner will keep good a fortnight in moderate weather. It is an excellent rclisli for breakfast and may be eaten either warm or cold. \A'hen eaten warm, serve with slices of lemon. Stewed Brisket of Beef.— Put the part that has the hard fat into a stewpot, with a small quantity of water ; let it boil up REEF 107 and skim it thoroughly ; then add carrots, tmrnips onions rolrrv sauce .s much admired served with the b'ec tSe h a ' ^'"0' macie mustard, a little flour, a bit of butter and salt • boil all toKc-ther a few .nmutes, t],en pour it round the meat ' Dried Beef with Cream.-Shave your beef very fine Put U mto a suitable dish on the back of the stove ; over 'nth cold water and give ,t tm,e to soak out to its original si ebefbe bemg dned When a ,s quite soft and the water has become hot Ot must not bo,!}, take ,t off, turn off the water, pour on H'p „f cream ; , you do not have it use milk and butter, a inc h of w:r.:;^^a htrmilk ''^ S"'' ^''^'';" --f ^ ^•-^'"-^P-n^ul of t^r Beef Croquettes, No. l.-Chop fine one cup of cold cooked lean bee , hal a cup of fat, half a cup of cold boiled cr fHed ham cold pork will do ,f you have not the ham. Also mince up a Ike of omon. Season all with a teaspoonful of salt, half teaspLnfu of pepper, and a teaspoonful of powdered sage or parsley if hke He?t ogether w,th half a cup of Ttock or n.ilk' ; wh'erco'ol a d a beat 'n egg. Form the mixture into balls, slightly flattened roll in eL^L^ and breadcrumbs, or flour and egg. Fry in hot lard or b f dnnnin^s Serve on a platter and garnish with sprigs of parsley Almosrinv cold meats can be used instead of beef ^ ^ Beef Croquettes. No 2.-Take cold roast or corned b.ef Put .t into a wooden bowl and chop it fine. Mix with it about tw'ce the quantity of hot mashed potatoes well seasoned with In tte nd saU Beat up an egg and work it into the potato and meat, then form he mixture mto little cakes the si.e of fis^i balls. Flatten th "ma ittle roll m flour or c^g and cracker-crumbs, fry ,n butte .an llL mixecl' browning on both sides. Serve piping hot ' of buTt^r frTn^T**? Croquettes-Put in a stewpan an oun.e of butter and a slice of onion mixed tine ; when this simmers add -i evel tablespoon ul of sifted flour ; stir the mixture undi^ecomet smooth and frothy ; then add half a cupful of milk some seasonTnL' of salt and pepper; let all boil, stirring it all the whil^ Nov r^cM ? pomo Mlfall'T '''T,"* ""f ""^ '"^ ^"f^^"' °f ^«'d or hot mashed potato. Mix all thoroughly and spread on a plate to cool. When it s cool enough, shape it with your hands into balls ^ rolls Dip hem m beaten egg and roll in cracker or bread-crumbs D op them mto hot lard and fry about two minutes a delicate brown ; take hem out with askimmer and drain them on a piece of brown naner S™ mimcaiareiy uiiiie hot. These are very nice 'r^'^- "^^"^^ r i^^r"^ Vi^LI" ^°"''">' "'-''y ^^ "^^^1 '" place of the potato • or a cud- ful of cold fish mmced fine in place of the meat ' ^ Cold Roast, Warmed—Cut from the remains of a cold io8 BEEF t c r. . f "''"' ^"'"' '^' '^""^'^ '"^" ^'^■•-^"' thin slices. I'ut over Cut Sd ; n'^rr'T ^""'■'""'"^'. ^ '^P""nf"l of butter or d ippinKs ad ^Iw. „ ' ■"■ "^ ■'!"/'"'"" '-^"^l ffy it 1^'own, then remove the Sn :d;l a m;ir;^,i^:i;r^^r;;;,;i;:/'^'^ '-^- -' '-^ ^-^ ^-S nii.!l:;"/'sei^rho;'' ■""'' '"^^ ^'>'^' ^'"-^ '^^ ^^-- — a ^w butter or sauce ^^ ^ '''^'^ ^''^^''''' ''^"^ ^^^''^'^^ ^^''th drawn Cold Meat and Potato. Bakf>ri d,,. • r rouncltable.spoonful,.frc>!clbuttS- u^ie^^^^^ '"u"' ^'V""}^-^^^ ^ 1 if , ?■*^''"■• ^'-"''''^" tliis with salt and pepper and is ^plalf; ■;";^;:;.'"" '"^>' '^'^ ^^^^^ -" '^--^ «f --hed potatoes, and of ^eff!i,^l^*n ■ I!** ^— Chop rather finely cold roast beef or pieces over n r ' ''''''' '""-'^ '^^ '""'^'^ ^-"'^l 'soiled potatoes Pu? a la e . ■' *' '''7'" °'' f''>-'">''-P''"^. i" -hich put a piereof buUe all ..^ry, nor y. dry, but ha^e" suffiaem i^i;;;^ ; ;;;; ,f tJl on a dish, or buttered toast. Many like the flavour of onion if so t::^^:^:'::::.^^]-^' '-- ^^^- ^^^'-^ ^^- har-cis .t.^k®*"f,'^*h',^ ~0-.2-Chop cold roast beef, or pieces of beef- steak , f.y half an onion >n a piece of butter ; when the onion is brown, add the chopped beef: season with a li'^V -," ',"^ mc^sten with the beef gravy, if you have anv, if m^';';rsi;S;; wa er and a ittle butter ; cook long enough to be hot but noZger as much cooking toughens the meat. An excellent breakfast d^sh' BEEF 109 ^r'r:ici:::;^;^,!:^;S::^e!i^--;hehouo. and tum the hash Hamburger Steak tI^ P^'^chcd cg^js on top. steak, svu- .^uw faw":^^^ ■' P"""'' "*■ '■■•^^^' '^-"'k c.r round -ince; it , ...no;!,' ch ^^^ ,;S^ "--• Chop it until a perfect fine, and mix wdl with tie rnei Z^ ■ ,'^'T '' '"^•'" ""'^'" M^ite into cakes as lar^e s ' 1 srni; 1 / " "'?'' ''''" '''"^' ''*'''l""'- = >"'''lntil as A.r turkey ; roa^^lf ^C^ t;ur " d'^^^ai;"-^^' ^^•'^'" ^'^^^'^ ^^ravy, which should be tlii' ^'^""y ' for fulurc use, do no. pool „„,il i, is required l\c.pfui „ sur^l-i^ fo Sp'tireSr^',,' r,;:'rr. ',:;t "'"","" •" ^"" ''-<"'-'■. "^;'! If salt tomrues ir^n.! , '" ^'''-"'' ^''^"^ ^''^^'^''^^ ^^'^ile boilinL^ salt whc"', o, iC O \f"rVcr.r; "''''^' f ^"""^ ""^'"'"^^ '^' with one cup of water' h.lf? ^- "^'v''''' ^''"''"^ '^ '" '' ^a^^epan and cook untVtl;;:; :;,:JTs'e:-arr:;;r^' ^"^^ '^^'-P-nf^'^ su^ar, Spiced Beef Tongue.-Rub into each tongue a mixture midP nf rl no HEEF ri( klc two wpoks, then wash well and dry with a cloth j roll out a thin paste made of tloiir and water, smear it all over with tongue and plare it in a pan to hak(; slowly ; haste well with lard and hot water when (lone srr.ipe otT the paste and skin. To Boil Tripe. Wash it well in warm water ; and trim it nicely tak UVJ (I tlu fat. Cut int five hoiir-i before dinner in water enouL'h to <) small pieces, and put it on to boil it has b(jiled four hours, pour off the water, sea cover it very well. After son the tripe with pepper and salt, and i)ut it into a pot with milk and water mixeil in e(|ual c|u;intities. Hoil it an hour in the milk and water. lioil in a sau( (;pan ten or a dozen onions. When they arc quite soft, drain them in a colander, and mash them. Wij)e out your sauce- pan anu |)ut them on aKain, with a piece of butter rolled in flour and a wineglass of (ream or milk. Let them boil up, and add them to the tripe just before you send it to table. Kat it with pepper, vineyar and must.ird. It is best to Kivc tripe its first and longest boiling the day before it is wanted. To Fry Tripe.--]?oil the tripe the day before till it is quite tender, which It will n(Jt be in less than f(jur or five hours. Then co\er it and set it away. Ne.\t day cut it into long slips, and dip each |)iece into be.-iten yolk of ej^- and afterwards roll them in grated bread-crumbs. Have ready in a frying-pan over the fire some good beef-dripping. When it is boiling hot put in the tripe, and fry it about ten minutes, till of a light brown. \'ou may serve it with onion sauce. Boiled tripe that has been left from the dinner of the preceding day m.iy be fried in this manner. Fricasseed Tripe.— Cut a j^jund of tripe in narrow strips, put a small cup of water or milk to it, add a bit of butter the size of an egg, dredge m a large teaspooiiful of flour, or work it with the butter; season with pe]5i)er and salt, let it simmer gently for half an hour,' serve hot. A bunch of parsley cut small and put with it is an im- provement. Some put in oysters five minutes before dishing up. Tripe Lyonnaise.— Cut up half a pound of cold boiled tripe into neat squares. Put two ounces of butter and a tablespoonful of choppeil onion in a frying-pan and fry to a delicate brown ; add to the tripe a teaspoonful of chopped parsley and a little strong vinegar, salt, and cayenne : stir the nan to prevent burning. Cover the bot- tom of a platter with tomato-sauce, add to the contents of the pan and serve. To Clarify Beef Drippings.— Drippings accumulated from different cooked meats of Ix-ef or veal can be clarified by putting it into a basin and slicing into it a raw potato, allowing it to boil long enough for the potato to brown, which causes all impurities to flis- appear. Remove from the fire, and when cool drain it off from liie sediment that settles at the bottom. Turn it into basins or sm.dl jars and set it in a cool place for future use. When mixed >vith an equal amount of butter it answers the same purpose as VEAL III luuntrv!'"" '"' '^•' "^ '"'^ '^'^^'"^ ^"y ^^-'^ <=-eptinK K^me and Mutton .....lidc o'f ;;'"Er """■"■ ■■•" """""■'"' "'>■"- ■" »"y"-« -ko.! CIIAITKR Xtl. VEAL i;.":^*^!'?:2X^;;;;;';:;i;;'^:,;i-:,r->;-'.;oavin. wl^^' .™ „;',"„ :,irLr:„;'7;;:;;',T:'\ "f ""''^' "■""" '"■^- .i.i..x si,i,. „„„.,„ .„„ „.,' m';";;:,ho';"„u en «3u?;r;iH';';.,;ir .cnco> ,„ r„;is, ,„ ,„„l.rale ; in half an l,.,„r a.l.l " I CV tcr To 11.0 pan, and ba,.e „f,<..„ ; in an,,,!,.,- half huu, , vc ho o'm ; 1,0,, a ,.„„ .lone n such sweet herbs as fancecl, and , ur n a' 'J ^ v bm^ ; th uur Cn^;'-r1 ''^'''^" !'' ^^^"'^""^ ^^^^ ^'^ round an "etp h oul Mruo? , r? f ' "^ ^'"^' and baste with bu ten AAer f ; r 1 ^'"T"' *" '^""'' ^'""'■^' '-iccording to the si/e After It IS d.shed, pour melted butter over it: serve with imnr bacon, and fresh cucumbers, if in season Ve- 1 111. .11 stewed wuh tomatoes and an onion or two ^ ^ ^ In roastm},' veal, care must be taken that it is not at first nhred in ^^^^on.U.c.ul\;.:^X^:;;j^^^^^ '-■»-, also, should Boiled Fillet of Veal.-Choose a small delicate fillet • oreoire as or roasfnK, or stuff it with an ovster force-me^^t af e'r SY^ washed It thoroughly, cover it with water ir c]\ot\ Ij f ]^ oro':S:':';^'S;,;i^;rwu;"So:;;d';.:Lt'i:"ii?-f'i^"^ bou-ed tongue should be jerved with it.""'" '' ' " " ' ye**l Puddlnff.—Cut about two pounds of lean veal into smill collopsaquarterofan inch in thickness; put a piece cTf buter7.P S..C of an egg mto a very clean frying-pa^ L melH then lay m the U ii 113 VEAL veal and a few slices of bacon, a small sprij,' of thyme, and a season- ing of poppi-r and salt ; place the pan over a slow fire for about ten inmiite',, tlio, nld two or liiree spoonfuls of warm water. Just boil it up, and then let it stand to cool. Line a puddinK-dish with a k'«kkI THi^J '" "'^'■*-'''^' ''"'', ''■'»'■"". P""'- H't- Kravy .,ver it ; roll out thumb, ,rfMn m . ! hu^-cloth, and put it into a saucei)an of """" L keepmK <-UMtin.ully l)oilinK until done, or about one rrlsd Veal Cutlets— Put into a frvinR-pan two or three table- v^xiunlu J. (,t l.iril oi beef dnppinKs. Whrn hoilinK hot l.iv in the cut- tel,, well seasoned with salt and pepper, and dredKcd' with tlour. M s.iu.iies of three inches. Mix up a little salt pork, chopped with bread-crumbs one onion, a little pepper, salt, sweet marjoram, and one egg well beaten ; put this mixture upon the pieces of veal tasteiung the four corners together with little bird skewers • lay them M a pan with a sufficient veal gravy or light stock to cover the botom of the pan, dredge with Hour, and set in a hot oven. \\ hen browned on top, put a small bit of butter on each, and let them rem: in until quite tender, which will take twenty m:"—, Ser\e with horse-radish. ^ - Veal Cheese— I'repare ecjual quantities of boiled sliceu ve.n and smoked longue. Pound the slices separately in a mortar, moisten- VEAL "3 ing with butter as you proceed? then nark it in -i i-ir nr i ''^i'U:;;;.;.-'^;;:-?r^,';::;:,:;;[';..[i;[;- ; •mum, a pinih of nKicc, |,,ra,|,.rf.l i„ ]„, Jj "''" "' fry in a wire b.iskc, ,li|.|„.,l in l„„ br,l '"ci.!-. ,ui„l„, and ».uiu uaiti , tiien tiiin over the meat in order th-.t -.11 ihJ anu s.ut to \oui t.iste, always remenibennu that the crust win ..i;I up i>art of the seasoning ; when this is done cu off our crust in pieces of equal size, but do not roll or mould them • -Vv V I he crust for pot-pie should be raised with veast To three nint. ri.' . , ,„ iij I- 'f » "^ 1 1 -A.- gMMi ' ' , 114 VEAL bones, butter a tin or earthen basin or pudding-pan, line it with pie paste, lay some of the parboiled meat in to half till it ; put bits of butter in the size of a hickory nut all over the meat ; shake pepper over, dredge wheat flour (jver, until it looks white, then fill it nearly to the top with some of the water in which the meat was boiled ; roll a cover for the top of the crust, puft-i)aste it, giving it two or three turns, and roll it to nearly half an inch thickness ; cut a slit in the centre, and make several small incisions on either side of it, put the crust on, trim the edges neatly v.ith a knife ; bake one hour in a quick oven. A brca^l of veal will make two two-quart basin pies ; half a pound of nice corned pork, cut in thin slices, and parboiled with the meat, will make it very nice, and very little, if any, butter, will be recjuired for the i)ie ; when pork is used, no other salt will be necessary. Many are fond of thin slices of sweet ham cooked with the veal for pie. Veal Stew. — Cut uj) two or three pounds of ve.il into pieces three inches long and one thick. Wash it, put it in your stewpan with two quarts of water, let it boil, skim it well, and, when all the scum is removed, add ])eppcr and salt to your taste, and a small piece of butter ; pare and cut in halves twelve small Irish potatoes, put them into the stewpan ; when it boils, have readv a batter made with two eggs, two spoonfuls of cream or milk, a little salt and flour enough to make it a little thicker than for pan-cakes ; drop this into the stew, a spoonful at a time, while it is boiling ; when all is in, cover the pan closely so that no steam can escape ; let it boil twenty minutes, and serve in a deep dish. Veal Loaf.— Three pounds of raw veal, chopjied very fine, butter the size of an egg, three egs, three tablespoonfuls of cream or milk ; if milk use a small piece of butter; mi.\ the eggs and cream together; mix with the veal four pounded crackers, oue tcasjjoonful of black pepper, one large tablespoonful salt, one large t.iblespoonful of sage ; mix well together and form into a loaf. Bake two and one- half hours, basting with butter and water while baking. Serve cut in thin slices. Veal for Lunch.— Butter a good-sized bowl, and line it with thin slices ot hard-boiled eggs ; have veal and ham both in very thin slices ; place in the bowl a layer of veal, with pepper and salt, then a layer of ham, omitting the salt, then a laver of veal, and so on, alternating with veal and ham, until the bowl is filled ; make a paste of flour and water, as stiflf as it can be rolled out ; cover the contents of the bowl with the paste, and over this tie a double cotton cloth ; put the bowl into a saucepan, or other vessel, with water just up to the rim of the bowl, and boil three hours ; then take it from the fire, remove the cloth and paste, let it stand until the next day, when it may be turned out and served in very thin slices. An e.xcellent lunch in travelling. Veal Patties. — Cut portions of the neck or breast of vea! 'nto small pieces, and, with a little salt pork cut fine, stew gently for ten or fifteen minutes ; season with pepper and salt, and a small piece of celery chopped coarsely, also of the yellow top, picked (not chopped) VEAL IIS up , stir in a paste made of a tablespoonful of flour the volk < . -.p egK. and nulk to f..rm a thin batter ; let all come to a boil Ll i i! ready for the patt.cs. Make the patties of a li.dit tl ikv crusr V f tarts cut round, the size of a snlall .sauce-plate ' tcl-ntre '^f each' for about three mches, cut half way through, to be raised and serve as a cover. Put a spoonful of the stew in each crust hv on h.f^.n Braised Veal. — lake a piece of the shoulder wci^hinLr about fiv^^ pounds Have the bone removed and tie up the n'eat to m ke ,t irm. Put a piece of butter the size of half L eg^^ together with a few shavings of onion, into a kettle or stone crock tnd let itgeot Salt and pepper the veal and put into the kettle, cover it tigluly n i put It over a medium tire until the meat is brown on botl sides uu-nrng ,t occasionally. Then set the kettle back on the stove v tre 1 will simmer slowly for about two hours and a h^df Ijcf^r^ , the meat back on the stove, see if the juice of the meat o^ he^ whK he butter do not make gravy enough, and if not, ,,ut in about two tab lespoonfuls of hot water. When the gravy is cold it w 1 e ke Jdly. It can be served hot with the hot meat, or cold with the cdd Baked Cairs Head.-Boil a calfs head rafter having cleaned it^ unti tender, then split it in two, and keep the best ha"f, (bone it f you like) ; cut the meat from the other in iniform piece the sue - boiled, and served with parslev and butter sauce Calf 8 Head Boiled.-l'ut the head into bo.ling water and let h remain about tue m.nutes ; take it out, hold it by the ear and w th the black of the kmfe scrape off the hair, (should h n>' a^le off eas y d>p the head aga.n u. boiling waterj. When perfectly cfean, take the eyes out, cut off the ears, and remove the brain, which soak for an hour m warm water. Put the head to soak in hot water a few minutes to make it look white, and then have readv a stewn m .nto wlmh lay the head ; cover it with cold watei Ld 1 i T h' gradually to bod. Remove the scum, and add a 1, tie s dt hich mcreases it and causes it to rise to the top. Simmer it very gently f.om two and a half to three hours, or until the bones will slip out easily, and when nearly done, boil the brains fifteen or twenty n inutes nlince;^; li 1°' ^T"",' ""^ r '■'"'-^'>-^' ^""^ *''^'^' ^ tablcspoo fu of minced pa sley which has been previously scalded; al.o a pinch of pei,per,sait; then stir into this four tablespoonfuls of rnelted butter set It on the back of the range to keep it hot. \\-lien tie head i.' done, take ,t up, and drain very dry. Score the top and ub t m-er wiUi, melted butter; dredge it with flour, and set it in the oven to When you serve the head, have it accompanied with a gravy boat of melted butter and minced parsley ^ ^ Cairs Liver and Bacon.-Slice the liver a quarter of an inch hick ; pour hot water over it, and let it remain for a few minutes to clear u from blood ; then dry it m a cloth. Take a pound of bacon or as much as you require, and cut the same number of thin slices 5 you have of liver ; fry the bacon to a nice crisp ; take Tt cut and keep ,t hot ; then fry the liver in the same pan, having LlsTjnld t with pepper and salt and dredged in a lit'tle flour ; lav it in he ho uie top'oj :i^^e: o^is::-- '-- '^ -'' ^ ^^- "^ ^-- - flour well rubbed in, add a cup of water, salt !and jtpp ," C boil and serve m a gravy boat. ' ' ^ ^ AmU/u'r,.'ay.-Cui the liver in nice thin slices, pour boilintr water event, and let ,t stand about five minutes ; then drain and puf in a dripping-pan with three or four thin slices of sah po^k or b "co" pepper and salt, and put in the oven, letting it cook Sn d thoro'Sj done then serve with a cream or nnlk gravy poured over ;, ^""^""^^^^^ tal s hver and bacon are very good broiled after cutting: each in thin slices. Season wuh butter, nrpner and -^"-'f ^"iimg eacti in Croquettes of Sweetbr4ad«.-Tak;'four veal sweetbreads soak them for an hour in cold salted water, first removinr'hf umes and membranes : then put them into boiling 'salted water n'th a table in MUTTON AND LAMB ,,7 spoonful of vinegar, and cook them twenty minutes, then drop them agam jnto cold water to harden. Now remove them chop Cn e, J hne, almost to a paste. Season with salt, pepper, and a teasLnVul of Krated omon ; add the beaten yolks V hree aw egg^^^^^^^^ tab cspoonful of butter half a cupful of cream, and suffictm fie cracker crumbs to make stiff enough to roll out into little L is r cork-shaped croquettes. Have ready a fryin-kettle hilf fuM f /T over the tire, a d,sh containing three smoothly b en ggs a arte platter of cracker dust; wet the hands with cold water and nuke he mixture m shape ; afterwards rolHng them in the cacke ut hen ,nto the beaten cg^^, and again in the cracker du t In 00 h them on the outs.de and drop then, carefully on the hot fot When the croquettes are fried a nice golden brown, put them on a b own Sweetbreads.--There are two in a calf, which are considered dehcacies. Select the largest. The colour should be dear and^ shade darker than the fat. Before cooking in any m- nner le^ them he for half an hour n. tep.d water ; 'then JhLmo h ^^ater to whiten and harden, after which draw off the outer rasim ;: th::::;:ij;:tE' -''' --' -'^ '-^ -'--■ ^•'->- ^-">^' ^^ Fried Sweetbreads.-After preparing them as above thev ire put into hot fat and butter, and fried the same as lamb chm',^■ o broiled the same, first rolling them in egg and cracker-crumbs.'' Baked Sweetbreads—Three sweetbreads, egg and bread- crumbs, oiled butter, tlirec slices of toast brown -ravy Choose large white sweetbreads ; put them' into warm water to draw out the blood, an.l to improve their colour ; let them em ain or rather n.ore than one hour; then put them imo boiling wt'e and allow them to simmer for about ten minutes, which renders them firm lake them up, drain them, brush over the c-g>^, spr mkle with bread-crumbs ; dip them in egg again, and then into mT^e'b ead- crumbs. Drop on them a little oiled butter, and put the .weetbreads into a moderately heated oven, and let then) bake for nearly thrte- quarters o. an hour. Make three pieces of toast ; place the .weetbreads on the toast, and pour round, but not over them, a good brown uravv Fricasseed Sweetbreads.~If they are uncooked, cut into tun slices, let them simmer m a rich gravy for three-quarters of an hour add a well-beaten egg, two tablespoonfuls of creanl and a tablespoo ^ CHAPTER XIII. Roast Mutton.— The pieces mostly used for roasting are the hind quarer of the sheep, called the loin and leg, the fore'quarter, the shoulder, also the ch.ne or saddle, which is the two loins together Every part should be trimmed off that cannot be eaten ; then wash 9 Ji8 MUTTON AND LAMB veil anil dry with a clean cloth; lay it in your dripping pan, and put .n a imle water to baste it with at firs't ; thenMfterward wi"h u^ own ^ravy. Allow, in roastin-, about twelve minutes to the p >uncl : that is, if your fire is strong, which it should be. It should m^'u.rnf M n T' """ '^''' '?'^' ^" ^^^'■^^" *'' ^"'^ '''-^^^'^ ""t too vHI H ' 1 "' ^""'^/ ' •'"' "'^'^ '""'' ^f^^''- i^ '^^'^i"^ '" roast sheet cf\ In^ " "^^^"^'''"i/^f '^^ browning too fast, cover it with a sheet of u hue paper. Baste it often, and about a quarter of an hcmr before you thmk it will be done dredge the n.eat' very lightlv with flour and baste it with butter. Skun the gravy well and .n,^i?r''r'"®^ °^ Mutton Roasted.-Take the bone out of a n o oMlu r!^""l'' ^yf^^7\«P"il'"« the skin if possible, then cut off .OS of the fa . In the hole whence the bone was taken, fill with irX'Z:"f"^''T'r ^- f-^'^. -d^'-^K to it part of'an onio o s mZ f r'n- '''" ''^' V' underneath to prevent the dressing oi Slutting from falling out. Bind and tie it up compactly ; put it in a roasting-pan, turn in a cupful of hot water and place'^it in a moderately hot oven, basting it occasionally. When partly cooked season with salt and pepper When thoroughly cooked, remove and tic diippinp add a cup of water and thicken with a spoonful a'd^^of ^ilrillln Jellf"' ''' ''''^- '^ '^ ^^^^ ^ ^^ ^^^^ ^'^^^ }Jn.''^^^^^ f Mutton-To prepare a leg of mutton for rim the L I ,"' '"' '•' ""•■^^' P'"'^^ "^ the shank bone, and n 1 iK n /"' " '"'" ^ P"' ^^'^'^ ^^-^ter enough to cover t and boil gently from two to three hours, skinmiing tell. Then take a horn the hre, and keeping the pot well covered, let it t n sh by enuanmg in the steam for ten or fifteen minutes. Serve it up n '"'T'^'^^u' "^"^'^^^^^ ^""^■■' i"to which a teacupful of capers o. nasturtiums have been stirred. If the broth is to be used for dZ' 'mdT. V;l''^ ^'' "'^'^^^ ^'""^^ ■' '' -^' -'^ '^ -" when plrS^^ Uone, and boil the meat in a cloth i-"'"j Pre°ulnn?tl^?*^°^?"""°^-'^^^'^ ''^^'P^ ^^" ^^^ ^■^^"-^' either by pepaimg the leg with a stuffing, placed in the ca^•ity after having o a tr.k'""°'f ' 7 '""'^'"^^ '^ "''^^""'- "^^-'"^^ 1-^^ the bottom o a thick iron kettle or stewpan with a few thin slices of baco u over the bacori four carrots, three onions, a bunch of savwy herbs then over these p ace the leg of mutton. Cover the whole 'a few more slices of bacon, then pour over half of a pin of uatei. Lover with a tight cover and stew verv gently fo four r?t' wt;^? s'h''" I '^ occasionally with its own liquet; 'al^d season- ing it NMth salt and pepper as soon as it begins to be tender. When -ooked strain the gravy, thicken with a spoonful of flou , it s lould be quite brownl. iw^m- c,."-" -f - -' • ' V^ ^"""'^ innn,i»r f. .1 " / r,""" " "*^' ^'"^ '"'^''^ """^ '>c"d the re- mainder to the able ma tureen, to be served with the mutton when can ed. Garnish the dish around the kg with potatoes cu^in the shape of oiives and fried a light brown in butter MUTTON AND LAMP. j,^ .UUI cook it UmJi°;kT^h;.n;7 '"''■'"'''"'■■'=*■''"» ^•'='->'"" Havin" sSmrite"".r:r;' he ";""./"'"' """' '' «""' '■"■-V. ll.c num„n int., it. Ha e re tdv 1 ^ IV ." " """''""'' '""' ""' already. Cover the bo.to.n of ^ tl^h' rth"s S Mnre^l,™: S' Uy^the meat and vegetables upon it, and pour overthir.'hc Tomatoes will be fouKi an improvement put".fertrrL;;;':iVSt„-i™.— ;r„s?ett\^^iTs-o^r servin.L; them up se{)aratcly \cgetables, or mutton, remo've a portion of the fa and t.imTh' ^^"^'^''■'"'"/^f shape; shghtly beat' and level them • phced^c.^"',''' ' ""' W and e.pedit,ous,;.- ■'Ni^-^-rr-Lma^ "sa'S ";oVr:ro:2 Fried Mutton ChoDs. No i _p„t ,\,f, ^ <• .poonf„l of cold lard and ^u.ter^m-xe'd . it':l:::Z:VZV£;: i i« I20 MUTTON AND LAMP, m without much f.il ; triin off the skin. Dip each in wheat flour, or rolled cracker, and beaten crr, then lay them into the hot grease, sprinkle with salt and pepper, fry on both sides a fine brown. When done, take them up and place on a hot dish. If you wish a made gravy, turn otTthe superfluous grease, if any, stir into the hot gravy reniainnig a heaping spoonful of tlour, stirring it until smooth and free in>m lunij)-,, then turn into that a cup of cold water or milk ; season with pepper and salt, let it boil up thick. Vou can serve it in a sei)arate di-,li or pour it over the rliops. Tomato sauce is con- sidered hue, turned over a dish of hot fried or broiled chops Fried Mutton Chops. No. 2.— Prepare the chops by trim- ming re s.u. With this hquor baste the meat occasionally; serve with lettuce, green peas, and mint sauce. ^ '" h^r^'ii^ZsU '""'' ""^'^'"^ ''''" "^ '^'^'^^ P"""''^ ^-" ^-l"-« two as'^)refo;::i>l;^''"?'' 7''''''' '' '''?' '^^•^^'' -''"^1 '« consi.lered by many ma .r 1 ' »^'"^i-H"^"-tcr It requires nearly as long a time "o Make the giavy fro„, the drippings, thickened with flour. me mint sauce IS made as follows • t-.l-,. f,r. u leaves stri,,p.: Horn sten,s ; w.:sh':nd dn un tl'm' ?' cio^^^S chop very (me, put in a gravy tureen, and to three tablesuoonful, .f mint add two o, .inely powdere.l cut-baf sugar ; n^xfrf^^l . few m.nut,.; u.en pour over it six tablesp^onfuis of goo hite :Sh^a^.::u.sx^:-i- ,--,-,;- •-- ^•'"-^. - I'arts, to facilitate its cooking ; put a tin sheet Jn t p olt'he 2> t and ;;;ve.ght upon that; turn the meat around frec,uemly o p e^4m "s burning ; turn over as soon as cooked on one s de • enew the co- k occasionally, that all parts may cook alike ; when done ea on w i h butter, pepper, and .salt,~cxactly like beef-stc "k I't t^L-t t..ne to broil it well ; but when done it wSl b '^ und to bf ^qu"": m.Iil^.T'fi ,f**»':-Ctit up ihe I.imb into small pieces U(,er re- mov rag .ill the fat), say about two inches sciuare \V-,sh It ,l?i i put .tove, the fire, „,,!, just cntntgh cold So 4^^^;^^^^^ oui'vet-v s,™Si '" ? '7 :";'"= """"''i"«^;' "'""'^'''^^ ^i';;:;.' bL";;: c:; «.u, a 'little'",? . ,Si"s e e^':"th",;;:r^ ^T ''■"'^'™ "" ^■-'■' PORK wt$ Pressed Lamb.— The meat, either shoulder or lep, should he put to boil in the morning with water ju:3t enouKh to cover It; when tender, season with salt and pepper, then keep it over the fire until very tender and the juice nearly boiled out. Remove it from the fire-place in a wooden chopping-bowl, season more, if necessary, chop it up like hash. Place it in a bread-pan, press out all the juice, and put it in a cool place to harden. The pressing is generally done by placing a dish over the meat and puttinvr a flat-iron-upon that. Nice cut up cold into thin slices, and the broth left from the meat would make a nice soup ser\-ed with it, addinjr vegetables and spices. Croquettes of Odds and Ends—These are made of any scr.ips or bits of good (ouA that happen to be left from one or more meals, and in such small ciuantities that they cannot be warmed up separately. As, for example, a couple of spoonfuls of frizzled beef and cream, the lean meat of one mutton chop, one spoonful of minced l)eef, two cold hard-boiled eggs, a little cold chopped potato, a little mashed potato, a chi.k's leg, all the gristle and hard outside taken from the meat. These things well chopped and seasoned, mixed with (me raw egg, a little flour and butter, and boiling water ; then m.ule into round cakes, thick like fish-balls, and browned well with butter in a fr%ink:- pan or on a griddle. ^ ^ Scraps of hash, cold rice, boiled oatmeal left from breakfast, every kind ,>f fresh meat, bits of salt tongue, bacon, pork or ham, bits of poultry, and crumbs of bread, may be used. They should be put together with care, so as not to have them too dry to be palatable, nr too moist to cook in shape. Most housekeepers would be surprised at the result, making an addition to the breakfast or lunch table Serve on small square? of buttered toast, and with cold celery if in season. ' »' i • Ma 11 CHAPTER XIV. PORK. Thk best parts and those usually used for roasting are the loin, the leg, the shoulder, the spare-rib and chine. The hams, shoulders and middlings are usually salted, pickled and smoked. Pork requires more thorough cooking than most meats ; if the least under- done It IS unwholesome. To choose pork : if the rind is thick and tough, and cannot be easily impressed with the finger, it is old ; when fres t will look cool and smooth, and only corn-fed pork is good ; swill or stiii-fed pork IS unfit to cure. Fresh pork is in season from October to April. When dressing or stuffing is used, there are more or less herbs used lor seasoning,— sage, summer savory, thyme, and sweet marjoram ; tnese can be found (in the dried, pulverized form, put up in smaU, light packages) at most of the best druggists ; still those raised and gathered at home are considered more fresh. Roast Pig — Prepare your dressing as for " Dressing for Fowls," 134 PORK inK' half an onion, rlioppcd fine ; set it inside. Take ,. " . " ' ' ""i'i"->' '•'"■ . ^^--i 'I insKie. lake a vount: v\ir iH.ut s.x sseeks old, wash it thorouK'hly inside and outside, ."m/ n another water put a teaspoonful of baking soda, and rinse r,ut I c ns>de aKa.n ; w,pe ,t dry with a fresh towel, salt the inside and stuff >t with he prepared dressinK ; n.akin^ it full and plump, ..ivinj i' i t s MK.nal sue and shape. Sew it up, place it in a kneeling posture in the .ln,.p,„.;^.pan, tying the legs in ,.roper position. Pour a little hm salte,l water nUo the dr,ppin,-pan, haste with butter and u'ate a few tunes ..s he p„ warms afterwards with gravy fro,n the dripping-pa^ Whenit begmsto smoke all over rub i. often with a rag dipped in be crisp. It will take from two to three hours to roast. Make the Kravy oy skimming ofT mos, of the grease ; stir into that remaininL'n the pan a good tablespoon of Hour, tu.n in water to make it the rt In < <.ns.s ency, season with pepper and let all boil up once. Strain an turn >t into a gravy boat. Place the pig upon a large, hot ^t'e rneck"U:r \ '""'^>- 7 'f'^-^^' '•"•^ ■' ^'^^^ •-' ^'-- --ath round tK netk, and a spng of celery in its mouth. In carvint: cut off and'::;;;!;;^ h:f;:^;i:-' '^^ '-'' ^'^'^ -^^ •- •-- -^^ ^<^^ of '!,??,*^ *■**'" **^ Pork.-Scorc the skin in strips about a (,uarter nder t ' T'^ '^ "' '? " ^''iPPi^^'-P-'^n -ith a very little' wate ±' ' ,' '-""'^' r'";>^l^''.'itely at (ir.t, as a high heat hardens the rind ut'ci with"AilhV"';*'"\^'"""-^'\ '' '' '^ '-''y ''^•'^"' ■' ^'-"'^1 be luij hul uith flesh lard or butter when put into the pan. \ stuffing 'u;fsat"u;;r1:-;k'l''""'"'^'"'-^' '■''••'^"^■'' ^••'■^^ ^'-^ onion; p?e^r lul sail, and baked separately on a pic dish ; this method is better Ln^ U :veighing about six p.n.nds will roast in two hou.s allow more time if it should be very fat. Make a i^ravv :;;;! pSl:'""' ■"" '^ ''-'•' ^'■"^'^■"^^- ^-- -^'^ ^^i^^ '-e Roast Leg of Pork.-Choose a small leg of fine young pork • and onion chopped, and a little i,ei,per and salt. When half dcfne score the skin in slices but do not cut deeper than tt o •' nnd' A|)ple sauce and jjotatoes should be served with it. The g^•u■v to f "^'-^^ e the same way as for beef roast, bv turning off all tl e su 1- fluous fat and adding a spoonful of flour stirred w^th a little waer ■ add water to make the right consistency. Serve in a -t'ivv boit ' JlTu "-^^ r r^""*-^-'^^ '-''"^^ choc.se a sm ompact vsci -diicd leg and rub it well with salt ; let it remain in pickle foT^' ^veekc,r ten days, turning and rubbing it every dav. An houVlifore ne ;.. 1 '"''■^- 'f l'"'-^'''''^^^l ready salted, ascertain how long e meal has been in pickle, and soak it accordingly. Put it into -i ho il mg-,,ot with sufficient cold water to cover it ; \o\ it gr:;^;!.;;; c.^,!;^;!, a oo:!, and remove tiie s. um as it rises. Simmer it very gently untTl Sro' ur ^'"r;," ''''r\ ■' *" "^"'^ '^^^'^ ^^'- ^'-^ knuckle w 11 fall t pi ce bcfoie the middle of the leg is done. Carrots, turnips or patsnips rORK may be boiled with the pork, some of which should be laid around di'^h as a K-fnish. Tinu\~\ IcK of pork wciKhinj,' ci^ht fxainds, tlirce hours a water boils, and to he sininuMcd very gently Fresh Pork Pot-Ple.-Hoil 'a spare-rib, after removioK .. the tal ami cracking the hones, until tender; remove the srum a rises, and when tender season with salt and pepper ; iialf an hour before tune for serMn^ the dinner thicken the K'ravy with a little flour. Have ready another kettle, into whu h remove all the Ix.nes and most of the KHivy, leaviuK only sufficient to cover the p(,t half an inch above the rim that rests on the stove; put in the crust, cover tifiht. and b.iil steadily forty-five minutes. To prep.irc the .rust, work into hKhtdouKh a small hit of butter, roll it out thin, cut it in small s.iuare cakes, and lay them on the mouldinK-board until very liLdU. No steam should po.sil,ly escape while the crust is cookinK, and by no means allow the pot to cease boiling. Roast Spare Rib.-Trim off the rough ends neatly, crack tlu; nhs a. loss the middle, rub with salt and sprinkle with pepper, fold over, stuff with turkey dressing, sew up tightlv, place in a dripping- j.an with a pint of water, baste frequently, turning over once so as to l)ake hotii sides equallv until a rich l)rown. Pork Tenderloins.— The tenderloins are unlike anv other part of the pork in flavour. They may be either fried or broiled ; the latter being dryer, rcjuire to be well-buttered before serving, which should be done on a hot platter before the butter becomes oily Fry them in a little lard, turning them to have them cooked through • when done, remove, .and keep hot while making a gravy by dredging a little flour into the hot fat ; if not enough atld a little 'butter or lard stir until browned, and add a little milk or cream, stir briskly, and pour over the dish. A little Worcestersliire sauce may be added to the f^ravy it desired. Pork Cutlets.— Cut them from the leg, and remove the skin ; trim them and beat them, and sprinkle on salt and pepper I repare some beaten egg in a jjan ; r.nd on a fiat dish a mixture of bread-crumbs, minced oni.jn and sa^e. Put some lard or drippings nuo a frymg-pan over the fire, and when it boils put in the cutlets • h.iving dipped every one first in the egg, an.l then in the seasoning Ivy them twenty or thirty minutes, turning them often. After you have taken them out of the frying-pan, skim the gravy, dredge in a little flour, give in one boil, and then pour it on the d'ish round the cutlets. Have apple sauce to eat with them. Pork cutlets prepared in this manner may be stewed instead of being fried. Add to them a little water, and stew them slowly till thorough y done, keeping them closely covered, except when you remove the lid to skim them. Pork Chops and Fried Apples.— Season the chops with salt and pepper and a little powdered sage ; dip them into bread- crumbs, try about twenty minutes, or uutil they are done Put them on a hot dish ; pour off part of th^ gravy into another pan to W If 126 PORK over the p,Mk, anda little^ Z^^^ pork, and over tint sf.in,. ,,,0,1 '^'''' ''""thcr laver of •I < iipfiil cf stork (.r u-.t.T I r ■ "'' ''""•■ '"^" ^'"^ <''^h little paste aro^rtl l^^ ^i^ of' I Xh"'; .l" ^"^ "' "''^"''- ''"^ ^ tl'o p.e in a ratlu.-r lu/ovcV he t /e o^tT, ''' '"'"'"' ''?' P''"^^^ to take colour, place the p,e a ttt h o^o ,f r;'"" ^^.V''^-^' paper over it, as it will re., , ire to hc^h I t '?' '"^'^ '"'"^ prefer to .00k the .neat n til ,• rH . ,'?'' '"''^ ''""'■'^- •'^"'"^ crust. ' """' '^•"^"> ''*'"'-'' 'before putting' into the to wash out the br, • ' ' tc ' ' u 'it'in "' T" f'^ ^"^ ^^'''^^-^ ^" ^'^ cold water, en,),,Kh for the r'c.un 1 ^ -'''■'"" '-»"'' 'over it with season w,th pep,*;;: th ■ ^ d ' If 7r ''"'''' '' '"^"^ ''*'" •'^" ^^«^'^ When it all ' ^■"^'^'•«1- Pi^k the.n over U.e " hMw ^^"'^''•'^ '^ 'l"''^'"'-'' "f^^'^^te beans, '"orn.n, ,nu hem in dhu!'/'' •""?/" T"^ '" ^'^'^^ ^^'^^^er ; in the ^vater am i)u on n on lot n u t" ^'' l^''"" ^'^^^^ then turn off the Pork.Kashed aTnurh - '?.' '""'' '"'^^ 'hem a piece of salt till soft (no tnvis ^d "10^' '""^'^, /"'^ "'' ^'"^ ^''^^^ ' '>^il slowly of ( • »l(l v» at to a lx>il, I them fiftcci taken out a earthen po place in th« water, and to indicate and bake si hot water fi keep the b cooked, reii Fried 8 r().l, then drain aK'um. c^ver with water cnce more, and boil Tn o tTn'l"; l"'"^' "' ""^'V*^^ ^'*'" "f '^'-' '-•■'- -" < rack when tarthtn put. addinj,- a tablcssMK.nful u( salt ; a,v..-r with hot wate-r place m the centre of a pound of salt po.k ; first s.aldinK ' w, h m to n lu.itc uhert- the *, hces arc to be c-i ^larc the p„t in the (,ven and bake s,x hr.urs or lonRcr. Keep the oven a mnd.'rate hea Id" U-c, he hcan. nu„st. When the meat becomes < risp and lO^ks Friid'fil';: 'i "1^"" '""K '.akinK the pork destrovs ils soliditr Fried Salt Pork. -Cut -n thin shces, and freshen in cold water. beLre dr n :f^ ^^f ^^^^^'^^ ">'"utes, drain an.i roll in flour as before , drain ofT most of the Krease from the frvinu-pnn • stir in while hut one. or two table.spoonfuls of dour, about half a , n t of ill Kr.i\v ish. A teaspoonful of finelv-chopped parsley will -idd pleasantly to the appearance of the gravy sicSV.'!?*' ?**'^ Pork. -Take (|uite thin slices of the thick part of cold wn er In :; r^'" ' '"^ 'T '^' ^^'''" = '^•■'^■'■' '■'' ''^'"^' ''' ''i«h of M? . fl r ^ 'm'ncrse it frequentlv while cookinK, t.) remove Fried Ham and Earga.-Cut slices of ham qui'c thin, cut ofT Lntircriso tk- '"" ''"" '""'f 1-t fryinK-pan, tulnin, them ">^ten couple \v: II '"^n•T^/'^ ''' ''"[" '^" slices; three minutes will he cKKs. li eak the eggs separately in a saucer, that in case a bad one should I,e an,ong them it may not mi.x with the re t Slip each egg gently into the frying-pan. Do not turn then, wh e they a c frying, hut keep pouring some of the hot lard over them with a kitchen spoon ; this will do them sufficientlv on the uppe ide reuin it tr-tn'r''"""^^'^ !" "''"' '''''' --utes ; the X must' retam it^ tr.m.sparency so that the yolk will be seen through it \\ hen done, t^ake them up with a tin slice, drain off the lard, and if any part of the white is discoloured or ragged, trim it off lav a fnea egg upon each slice of the ham, and'se,;d to table hot ^ cold Bacon and Ekes. -An economical way of using bacon and eggs ti.at have been left from a previous meal is to put them in or COM H ''°^^' .''"^ -^hop them quite fine, adding a little mashed or cold chopped potato, and a little bacon gravy, if any was left. Mix and mould it into little h;>lk ml! i" '-n- p'-'^ -^~ ' ' -- • botl de. y^'^^^/he same as frying eggs ; fry a light brown on Doth sides. Serve hot. Very appetizing. Scrappel.— Scrappel is a most palatable dish. Take the head heart and any lean scraps of pork, and boil until the flesh slips 128 easily from the Ijones. R fliop fine. Set the ] PORK emovc the fat, gristle and bonc' fold, take th( ■quor in which the meat was boiled asid Wli cake of fat from the surf; s, then e imtil en it boils, put in the chopped •ind salt. I ice and return t(j the fi re. ^\<'uld in makin tt It boil a,L,'ain, then thicke meat and season well with pepoe through the fin K ordinary < c^rn-meal mush, bv I with corn-meal as you constantly at first, aft gers slowly to j^revent lu m to boil gently. When d deep rwards putting back on ctting it slip ps. Cook an hour, stirring the and Cut into si tiieap and del one, pour into a long, sc range in a j)osition iHJuId. In cold weather this can es when cold, and fried brown ICIOU '^ breakfast riisl juare pan, not too can be kept several weeks. , as you do mush, is a To Bake a Ham Corned place It to soak U rusty part from und >!■ ten or t ■Tak e a medium-sized liam and \yelve hours. Then cut away the over with a paste' made '/'''" ,''''' '''"'' ™^'^'' '^ rather thickly dish, and set' t i . a m ; ,t iV'h ^T' ''"^ '"^ '"^^ •'^" ^•-^^^•'- off the crust care ull d ^ n "^"f"" ^^''^'^" ^''^"^' '^'^^ paper around the kmicWe ' m / ''•' '^■'"; ""' ''' f'"'" ^^ ^"t of the ham, or seac "t 'da.'ed L'''"'""'^! ? '^'""''^^ ^""'^ ^^e fat It wil, take about .>ur"o.^^;:t:st^^:^f ''''' ^" ^•^^^^^'^^- tl.cm clean ,ut U cm n.^T: ' "' ''"• ^'^'' ^^""'^ '""'^P^ ^^'"^ ^^ash water to coJe t in Vhen''rT","'^' ^'"""'^'^ '^«' ^"°^ ^^^ili^K) four to five h.n„sri;oil Urn sir >a^^^^^ '"'" '' '""'"'-^ pour over them spiced ^•i t- r mt?. l '. nT '" '^ '^^"^ ^'""'^'^' ■'^•^d in a dav or two ff v , , ' , J'''^" ^ ^'^>' ""'" '^^' 'cady to use batter of two'g^s V^. of n Ik" 'u ''■'^'^^^' ^'^''^ them, make a flour enough to n^ke a h ck n '/ ^"''^T"^"^"^ «f Gutter, with in hot lard O them In^ / ' "^'^ "-'''"'^ '^'^''-^^ '" ^'^''^ '-^"^ fry Kood eaten cold ,,r\varm '' '" '^'^' =^"'^ ^""'' ^^"^^ f'->'- '^""^e is a ^;'e^i^":;;;;r;rfv;r 'an^' iKnlr'r^^ 'n' "'"''^' '^^ ^^'^^'"^ -^^^ thoroughlv. Cut 4h a si Vrn I • . v!''^ '''''^'■' ^'"^" ^^'^^^ it base and butt o ft e ham 1 L^ ' ' ^/"'^l'""^^ ^"''f^^^ ^'""^ the >^'t it come to a m lerue boi wl """7 '^"' J^ '" '''^'^ ^'^''^'^ ^^^^ ■■' li"°fcr,"":r;e"^nrtS'or '';,',"■ ","",■'"," ^'''■"' "■'"<^'> '^°"'i be c.l«e where the lL|' ^'^^''" *" the prevent bunsti ig ; n en ^ t v, K "' '"''"'"« ''''^'" ^'^luently to browned and ^n>k^ \^J:;'Z^'::::''^ ^^ey will be suffici/ntly burstmg is to cover then) u h ^ w?,. " -fTT "' •^'''' '"''^^■^ ^"^ bo. hng po)nt ; turn off the wa er ■ f ; ? ''"'' J"^ " '-■"'"^ 'o the cooked by putting thetn in a ak l- ' n inTV •^''^"^•'^^'^■'' '-^^e nicely oven turning them once or v re 1, l";^"^' brownmg them in the and disagreeable odour. A p u „ d will c IT'^ ^'''''- ''''"'' -"^^ ^'""^^^ a hot oven. ' "*^ "'" ^^'""^ brown in ten minutes in su"«^n„m!;!';n!;Mh!;1,a!l;: cJ^ar'', '''' '"^^ ^^'' ^^"^ "''^e fbnost drop from the bones. Then emr.f/^\r"' '^^ "^"^' ^'" bones, put u in a large chonninL- , u-^ .'"' "''''^^ ''^'^ ."''^'■'t ''■•""■' the sage a.Kl summer sLurj' ' So ' ; "1''"''" ^'^'^'cpper, salt, •nto the same kettle it wa boHe ' n ' /. "^''■^'■^^'>' ^ P"t it back ^n which it was bo.led lo n e xnl'ts "'"'' """""^'^ "'" ^'^^' ''^l^o'" thoroughly, mi..ing it well ^ ot^ , w'^f ' "'"''" '^ ^'^'-""^'h '"'•'^1'" I ■' ■ ■ •■^^'"^'- -^ou pour It into a strong t>) ,^":^ '^^.,S;l«J'!S- - - ^"^^'4 S I lieavy Good cold, To Cure Hams and Barnn i- of hams, make a pickle of ten pou!)dr'o7 Lit T"^' ''""^1'"^ ^^^'""^'^ sugar, t^^■o ounces of saltpetre and nn ' ''^".P"^'"^!--' of brown from four to four and a ha ?' 'al Lns of""""^' "' ''"' '^^^P^^' ''"^'J co^•er the hams, after bein.^ i ckc^ . .'""', "'' J"^^ ^'"'^".^^b to -It to make a brine to HoS^'tih t^^f^;!:^'^^ ^•^^-■' ?'" -->u^h is to say, out of water. Fir t • Thrh m?^ ^^'^ '"'^^'«'^' ^'^^^^ ^^ to them into a tub. Take he b' t y"''^' ^^"'"'""" ^■'h, and lay over the fire, and hettt i hot sUrriS i^ f"''' ^"! ^'^'''"^ '"^" '-^ ^•'-^^^e' scum, allow it to boil ten n^^itte "t it r-nT'"'?^'"' ' ''''''''' ^^^ the After laying in th,.s brine fTv^or si v weeks t"^ ^"^"'."^•'''' ^'^^ "^^^t" and smoke from t^vo to three weeks Sm.ll ,' ' ?/' ''"''" ''^"^^ '''P^^ he:ul"^o::,':!„^r.!.rs^.':Tfi."* "on.e.-Take an old hogs- the bottom, lo hang th:a:S:ies^^t ' ,i; S^oti^^^N T'"'':'' "^^ cut a hole near the ton to intrnH,L ^^'■^^' '" the side, ;-od sawdust and sma^i piei" '^ ".^een"wood 'h''^' '''''' ^y hogshead ups Ule down hantr fh« . i Having turned the f-iuce the'iron pan n', It'optng and oK '"^— ^ick, in- iron m the pan, cover it w.th .. h' ' ^ /''^^ ^ P"-'^'<^ of red-hot I-t a large ham renin te days w"lL '"'^ '" "'" ^^ ^""^P'^te •"^ '*; ''-•' Jvccping hams is m tjun, t^.,>/ •' " — -•"•>!-.•.. inc washed on the outside. """ '" ""^^''^^ '-^oths, white- To Cure Ensflish Bacon ti, cure," .nd ,s cons.derfd T'^^cfembr?'^ '^ ^^"^^ '''« "dry prtterable to some other styles SAUCES AND DRESSINGS This 131 of putting prepared brine or pickle over the meat. First the hoK should not be too larj^e or too fat, weighing not ove two hundred pounds; then after it is dressed and cooled cut it ud mto proper pieces ; allow to every lu.ndred pounds a mixture of fou? quarts of common salt one quarter . a pound of saltpetre anc fou pounds of sugar. Rub tins prepar, ;,on thoruugidv Lr an no each p.ece, then place them into a t.glu tub or smtable cask ; the e w.U a brme form of uself, from the juices of the meat, enough at leas to baste it with, which should be done two or three ti.nes a week ; turning each piece every time. In smoking this bacon, the sweetest flavour is derived from birch clnps.^^^ It reciuires three weeks or a month to smoke this bacon - To Try out Lard.-Skin the leaf lard carefully, cut it into .nail pieces, and put it into a small kettle or saucepan ; pun a cupful of water to prevent burning ; set it over the f re where U w,l melt slowly. Stir it frequently and let it simmer untU nothing remains but brown scraps. Remove the scraps with a per fo.ated skimmer, throw in a little salt to settle the ftt, and when clear, s ram through a coarse cloth into jars. Remember to watch '?H •; ''V'"'""^- '! '^■y'" '••" '''^"^"" ""'^1 ^>^^ ^--^'t is thrown i to settle It ; then set it back on the range until clear. If it scorches gives It a very bad flavour. i>corclies it CHAPTER XV. SAUCES AND DRESSINGS Drawn Butter—Melted butter is the foundation of most of tlie common sauces Have a covered saucepan for this purpose Oe med with porcelain will be best. Take a quarter of I pound of c bc.t fresh butter, cut it up, and mi.x with it about one tablespoon u of flour \V hen it is thoroughly mi.xed, put it into the saucepan, and eld to ,t half a teacup ul of hot water. Cover the saucepan and set in a large tin pan of boiling water. Shake it round continually ^^wavs r^fj'^t^^z :r£i^'L;: '^ ^"^"'^'^ -''-' -' '^-- - ^« If you set It on too hot a fire, it will be oily If the butter and flour are not well mixed, it will be lumpy ari tX'r^i;;^;^;;^''' ' '''' '^ '''- ^"^ ''^'- '^" ^^-- ^^^^^^ insteacTS wfte'r""" '"^ """ '' ^"''^'"^ ^^"-' >'- -->' "- -'"^ I . Tartare Sauce.-The raw yolks of two eggs, half a tea- cupful of pure ohve oil, three tablespoonfuls nf tin'..". \L^^^ made mustard, one teaspoonful of sugar, a quarter of"a"teaspoonfui of pepper one teaspoonful of salt, one of onion juice one "ahk- spoonful of chopped capers, one of chopped cua*mL i^ll ?S 132 SAUCES AND DRESSINGS Ii.s sauce IS k.kkI for fr.c' or boiled fish, boiled tongue fish sil-u! and rnny be used vv.lh fned and broiled meats ^ ' Egg Sauce or White Sauce Mix tun t^Ki^ r , of s,ftc.d Hour uuh half a tea, up of ™ 'b^u ^ P^elT th^ ^:u;an:;T:;;;s.;r^^;;2^;:;^;j;^x^^ ^1 ^^ ^f-?--^ sn.:^tJ)^..;^;Jl^ :r Je i lu^ .^;if u;::;n'S;l,;^^;^ thorouMhly, and serve in a boat. If vou h a e , le t , f ""^ it ■•i"'l ouiil the butter. JJv onmtir ih ,- J i^ of cream, use " White Saure." ' """^^"•'^ "'^ '-^'-^' >JU have the same as Oyster Sauce.-Take a p,nt of oysters and heat them in hen oun luiuor Ion., enough to come to a boil, or until hev be- n to ru.tle. .Skun out the oysters ,nto a warm d.sh, put mto i^le iKIuor a tea. up of null; or crea.n, two tablespoonfuls of cl I but e a i.inch of cayenne and salt; thicken with a tablespoonful of ^onr st.rred to a paste, bo,l up and then add the oysters " wimrmLts ;';f mo^'s^K "■ '-'^ '-'-' ^^"-^^^ '^'-^^- -^^> -i'^^» Lobster Sauce.-1'ut the c.ral and spawn of a boiled lobster '"^"^^ mortar wuh a .ablespoonful of but.er ; pound it smSt^ •nass, then rub ,t through a sie^e; melt nearly a c,uar ter f , Z of sweet butter wuh a wineglass of water o? ^•n eg • id ' '" spoonful of n.ade nu,stard, stir in the coral and spawn and a 1 ttle salt and pepper; stu" ,t untd it is sn,ooth, and ser e. So e tf ' meat of the lobster may be chopped fine, and stUTcl into it Sauce for Salmon and Other Fish < u. r > r „ IJrcvioiisly ivcl U|. intli told «atcr, Uic liiiuor fmn, tl„. -i^ s ^'zt" "L'r'"' ""' '■""■ ^'^^ •'»■- «Kt"i,o';.i::e on,',;;-? .emon, mace and cavenne iie|)per to taste A,!,! ,u tlMckened m,lk when you have 'stlrUl m thlTl^uer^m 1 ^o^'ld" f.om the fire, season and let u stand in hot water th ee mi'nutt^ covered. Lastly put u, lemon juice and turn out Innnediatd J W 11 all over and around the salmon ""ei\. i our Sauce for Boiled Cod.-To one gill of boilin^^ water add a^ n u<> ,mlk; sfr mto tin, wh.le boding two taWespoonful of b tte^ g adually, one tablespoonfid of tlour wet up with cold wate • s ' c ue„ hght. lake dnectly from the fire, season with pepper salt^a ttle chopped parsley and the juice of one lemon, and set cove e 'in bo.hng water ,bm not over fire) five nnnutes, stirring occ a iona - I'om- part of the sauce over fish when dished; the resUn a bo ' Serve mashed potatoes with it. ^''''^• Fish Sauce. No. 2 \r..i,-,^ n ,.;,.. ^f ''•■-,,-,. u .. one tablespoontul of p.pper sauce 'or " U^;:;;.tj;i?' " au^^ Ihl^ F.sh Sauce. No. 3.-llalf a cupful of melted butter, half a SAUCES AND DRESSINGS '33 use cupful of vinegar, two tablespoonfuls of tomato catsup, salt, and a tahlespoonful of made mustard. Boil ten minutes. Celery Sauce.— Mix two tablespoonfuls of tlour with half a teacui)ful of butter ; have ready a pint of boiling milk ; stir the flour and butter into the milk ; take three heads of celery, cut into sm-^ll bits, and boil for a few minutes in water, which strain off; put the celery into the melted butter, and keep it stirred over the fire for five or ten minutes. This is very nice with boiled fowl or turkey. Another way to make celery sauce is : Boil a head of celery until (juue tender, then put it through a sieve ; put the volk of an egg in a basm, and beat it well with the strained juice of' a lemon ; add the ( clery and a couple of s[)oion, one bav ?^^f one s'r^i^ T tablespoonfuls of butter, one vuK^garjKUfa upfulof urran llK "^^7','^^- tablespoonfu'b of P'nt of stock, salt,\3eppL Cook t e hr ^*'^^'r''"""^"' ^^ «^^"'-. «"« be^nns to colour. Acl the flour .nH h 7 ''"i ""'"". ""^'1 '^^ latter tl.estock, and -nnuM t entHunut s st-in "/'^'"r' ''^ ;; -tb j^;:;l'"' ^'">'' -^^^ ^^^^ '^^^^T-nr^'::Si ;;t :!;::;;e^ tt:;: cover the on.on w.th rich brown grLy", S is left ;;ot^'rst^ be'e^ SAUCES AND DRESSINGS in glass 135 f -I'lcl mustard, salt and pepper, and if you choose a tahlespoonful of Worcestershire sauce ; let this boil up, and if too thick, thin it with a iittle stock or fivavy, or even a little hot water with butter. Pour this when done through a tine sieve. Of course a larger quantity can be prepared at once than is mentioned here. Mushroom Sauce.— Wash a pint of sm;)il button mush- tooiiiN rciiiovu tlic stems and outside skins, stew them slowly in veal L ravy or milk or cream, adding an onion, and seasoning with pcpi)er, ..lit and a little butter rolled in flour. Their flavour will be heightened' l)y salting a few the night before, to extract the juice. In dressing mushrooms, only those of a dull pearl colour on the outside and the under part tinged with pale pink should be selected. If there is a jioisonous one among them, the onion in the s.iuce will turn black. In sucii a case throw the whole away. Used for prniltry, beef or fish. Apple Sauce.— When you wish to serve apple sauce with meat i)iei)aie it in this way: Cook the apples until tliey are very tender, then stir them thoroughly so there will be no lumps at all ; add the sugar and a little ' -latine dissolved in warm water, a table- spoonful in a pint of sauce ; pour the sauce into l)owls, and when < old it will be stiff like jelly, and can be turned out on a plate. Cran- berry sauce can be treated in the same wav. .Many prefer this to plain stewing. Apples cooked in the following wav iot^k verv pretty on a tea- t.ible, and are appreciated by the palaic. Select'firm, round green- ings ; })aie neatly and cut in halves ; place in a shallow stewpan with sutticient boiling water to cover them, and a cupful of sugar to every six apples. Each half should cook on the bottom of the pan, and be reuKned from the others so as not to injure its shape. Stew slowly until the i)ieces are very tender ; remove to a dish carefully ; boil the syrup half an hour hunger ; pour it over the apples and eat cold. A few pieces of lemon boiled in the syrup adds to the flavour. I hese sauces are :: une accompaniment to roast pork or roast goose. Cider Apple Sauce.- Boil four quarts of new cider until it IS reduced to two quarts, then put into it enough pared aud ciuartered apples to fill the kettle ; let the wh(jle stew over a moderate tare four hours ; add cinnamon if liked. This sauce is very fine with almost any kind of meat. Old-fashioned Apple Sauce.— Pare and chop a dozen meuium-M/ed apples, put them in a deep pudding-dish, sprinkle over them a heaping coffee-cupful of sugar and one of water. Place them in the oven and bake slowly two hours or more, or until they are a deep red brown ; quite as nice as preserves. Cranberry Sauce.— One quart of cranberries, two cupfuls of sugar, and a pint of water. W^ash the cranberries, then put them on the hie with the water, but in a covered saucepan. Let them simmer until each cranberry bursts open ; then remove" the cover of the sauce- pan, add the sugar and let them all boil for twenty minutes without the cover. The cranberries must never be stirred from the time they are placed on the fire. This is an unfailing recipe for a most delicioi-,- preparation of cranberries. Very fine with turkey and game. Uli ■ «i4 136 SAUCES AND DRESSINGS ill Apple Omelet.— Apple omelet, to be served with broiled smrn mc^ Tifr*;", Vinoears, -Al„„« ;dl ,l,e flav„u nested for lemons an; not at han.l ' " Havours Nvhen sej;i1?ah',';:I.. '■■'•"■'"" '"'■'• '" '"■•■■"■■'"^''' "^'-^ ">■■'■«■■ —■-•^■^ <.f n-e it stand f< 1, nr f >ther m^rcdients, to the cucumbers. Let ^^^l^ou^J^:^^^;,^/.:^ "f' "^' ^^■'^^" ^^'"' ^^'■^^'" '^" well scaled This vim ' "^ ■'*''■'' '^ ''^"'^y '" -■^"^•'" ''^^«les etc., as veil a .M^?;:"'^'^'>'"'^^^^^^l''i""'"^'-^^vies, hashes, ^_^^;^ .i ...cat improvement to saia.Ls, ,;r to cat with cold ii■^^^"^L'!n^^^^^^^ '^"'■•■>' ^''^'^''^ ^-'^ke one ounce of This can 1, 1 i ' "''" '"''^ """'''' ''«^^^ '" ^ 'j<'ttle. bn'nvn in t "in, tc dd't^fl ' ''"'''\ ^'"^ ^''^ ""■"" «"^' -«1 ^'^ -nutc, add the liock'a '^..'rwuhlr'S ^'T'"- ''^ "^^ ""^ hve minutes ; then strain and se ve Thl ^'"'Z^'^'- ''"""^"''' pam^'.nd -r • 'f'^^'-'f ^ ^"-P.of Gutter into a hot f..vin.- is snKK,th';md begins^ur'boil " u!::; if 7 ''"? '•"" *"^" '^ ""^^ '' sauces for meats. ^''- '^ ^^'^ ^olounng , gravies, and TO Brown Flour.-Spread tlour upon a tu. p,e-p,ate, set i^ )f the SAUCES AND ',RESSINGS ,37 upon tlie stove or in a very hot oven, and stir coutinually after it In-^ins to colour, until it is brown all through Keep ,t ahvays on hand ; put away in glass jars covered closely. It IS I'xrellcni for colouring and thickening many dishes To Make Mustard— HoU some vinegar ; take four spoon- fa s of mustard hulf of a teaspoonful of sugar, a sall-spr,onful of salt, a tal)i(-,poonfui of melted butler ■ mix well French lustard.-Three tablespoonfuls of nuistard, one tablespoonfvl uf granulated sugar, well worked together, then beat in an e^g uiup u ,s smooth ; add one teacupful of vinegar, a little at a lime, workmg it ail smooth ; then set ' < the stove and cook three or four minutes, stirnng all the time ; when c,k>1, add one tablespoonful of the best oi:ve oil taking care to get it all thoroughly worked in and smooth. \ oil will tind this very nice. Kitchen Pepper.-Mix one ounce of ground ginger, half an oun.c eacl, of black pepper, ground cinnamon, nutmeg and allspice, one teas!^,onful of gnnind cloves, and six ounces of salt. Keep in a tij^tly ( orked ])ottle. ' Prepared Cocoanut (For Pies, Puddings, etc.)— To prepaR' coroamit for further use ; tir.t . ut a hole through the meat at one of the hoes in th > end, draw oft" the milk, then loosen the meat by pounding the nut well on all sides. Crack th. nut and take out the meat, an^ cans o bottle.-i. Will keep for weeks. Spices.-( dinger is the root of a shrub first known in Asia, and now cultivated in the West Indies and Sierra Leone The stem grows three or four feet high, and dies every year. There arc two varieties of .^inger-the white and black-caused by taking more or less care in selecting and preparing t.i.e roots, which are al ways dug in winter, when the stems are withered. The white i« the best. Cinnamon is the inner bark of a beautiful tree, a native of Ceylon, Uiat grows from twenty to thirty feet in height and lives to be centuries C/<7TY'^.-Native to the Molucca Inlands, and so called from re- semblance to a nail [cLivis). The East Indians call them " changkek =' from the Chinese " techengkia " ffragrant nails). They grow on a tl^ff f .T" ' '"'"■''"1 '•■"':' '"'^'""^ '■"•■'y f^'-'' ^''^^'- ^'1"^-^^ '-^re not 1/) ^ 'J'"-^^"""-^ gathered before they are quite unfolded. A(tspiu\~.\ Ijcrry so called because it combines the flavour of several spices— grows abundantly on the allspice or bayberry tree • native of .South America and the West Indies. A dnc^ie tree ^^^ been known to produce one hundred and fifty pounds of berries. Thev are purple when ripe. •' Black pepper is made by grinding the dried berry of a climbinir vine, native to the East Indies. White pepper is obtained from the same berries, freed from their husk or rind. Red or cayenne pepper »-m«SB^aTSsrr» ■ >^:[T!S'^:sirsr;r ■■ 138 ACCOMl'ANIMEXTS FOR MEATS !Ln,'?.;"r- ''■' ^""'"l""*^' 'i'' ''•?'■'"' ''"'' ""' seed-vessel of a tropical l»l.int that IS now cultivated in all parts of the world ^utmeK IS the kernal of a snmll, smooth, pear-shaped fruit that Krows on a tree m the Molucca Islands, and olher parts of the Ka^t fu n. Hr,V"'""""''" ''''"■'"^' '"/''" •''^'^■^'"'^ >-^'''"' •'"^'' -^""tinue fruit-' or ke.nel .s a hnght, brown shell. This shell has a s.jft scarlet rovennK wh.ch, when flattened out and dried, is known as mace HJrh«"^«;'*i^-'''*'''''''v'"'^ ^'"i' <^'' -f><-'» pricked with a pin. Herbs for W.nter.-To prepare herbs for winter use, such as saKe, summer savury, thyme, mint or any of the sweet herbs, thev arket. hxamme them well, throwing out all ,.„„■ sprigs; then Hash and shake them; tie into small bundles, and tie ovc'r he bumlles a pie.:e of nettinj; or old lace, (to keep „ff the dust) ; han.^ 'P in a warm dry place, the leaves downward! In a few day' he herb wdl be thoroughly dry and brittle. Or you mav place lln in a coo oven, and let them remain in it until perfeclv dVv. Then pick off all the leaves, and the ten.ler tops of the stem's ; put them ma clean, larKc-mouthed b.,tlle that is perfectiv drv. When wanted for m ?;mle "r' "'' "' r"T'^'' .^ ^'"■*^- '' '^' "^"'^'^ '-»- ^- P'>" ^'' - i ' " !: n "'""] -r '''"''• •^' '""^^ '-'•^P^^^^"'^' ''' "'^' -^i'- ^'Ui^es them to lose strength and llavoui CliAl'TKR X\'I. ACCOMPANIMENTS FOR MEATS With roast beef: tomat.j sauce, grated horse-radish, mustard cranberry sauce, pickles. With roast jjork : apple sauce, cranberry sau'c. W nil roast veal : tomato sauce, mushroom sauce, onion sauce, and cranberry sauce. Horse-radish and lemons are good. \\ It 1 roast mutton : currant jellv, caper sauce. U Uh boded mutton ; onion sauce, caper sauce ^^'"^!^'"Vir'' '- ^'l?'^ '■''"'"' ^"'^'" ^^^"'^^' "'^'^^"" ^^^"^e, cranberry sauce, jellies. Also cream sauce. With roast lamb : mint sauce. ,\\.'\'\''°'\^^^"''^^>' : cranberry sauce, currant jelly. W ith boiled turkey : ovster sauce. With venison or wild ducks : cranberry sauce, currant jellv. Withjoast goose: apple sauce, cranberry sauce, grape or currant With boiled fresh mackerel : stewed gooseberries. \\ ith boiled blue fish : white cream sauce, lemon sauce. \\ ith broiled shad : nmshroom sauce, parsley nr c"u sauce 1> l\^''^^ ^;il'"o" : gieen peas, cream sauce. lickles are good mith all roast meats, and in fact are suitable accompaniments to all kinds of meats in general bpinach is the proper accompaniment to veal ; green peas to lamb. SALADS 139 ' a tropical fruit that r the East. imic fruit- le nutinej,' uft scarlet as iiiacc. ith a pin. use, such erhs, they from the igs ; then over the it) ; hang day; the e th. n\ in I'licn pick lieni in a anted for jHit them 5 them to ». mustard uce, and ranberry currant suitable 3 lamb. Lemon juice makes a very grateful addition to nearly all the insipid members of the fish kingdom. Slices of lem(m « ut into very small due and stirred into drawn butter and allowed to come to the boiling point, served with fowls is a fine arc oriip;tniment. Vcgfctabies Appropriate to Different Dishes.— Potatoes are gootl witli all meats. \\ ith fowls they are nicest mashed. Sweet potatoes are nu.st appropriate with roast meats, as also are onions, cucunihers and asparagus. Carn.is parsnips, turnips, greens and calibage are generally eaten with l).)ile(i meat, and beets, peas and beans are ap- propriate to either boiled or roasted meat. Mashed turnip is go«>'<<^ of four fresh raw ceus. - p...si,„,. ,,..f,„,, ,,„,„•„,„„ ,t ';;;| 7 '„ J-„ • >- - --"• tablcs|joonfiil to eat i volk of r-iu- Pir., ah .i, ^"^"'V '"."", '^ '^ iisiaru. Aevtr put m salt and pepper before this staue of thp r, . ess, because the sah and pepper would . oa^ulate the albumen of nn^LfI:;^-f;;r;-.f-^-,--;;;-;-^ Z-un' Tt t"'''-^ ';"■;''"" »-..rty minutes or an ho r ' t n n i i mixing. ' '""' ""' "^ ^"•'^^■'^ '' '" '^ '-" - --ked ice while sie;:^tl;::;fa;idtlhe::b:vr^"'-^'' -''-''' -^^ •^--" ^''-^^^ ^ '.nd'nnf i'^'T^' f 'u '^ '^' ''"'^' '" ''^ ^^P-'^'-'-ite bowl in a rold place . nd no mixed wuh the salad until the moment it is to l;e l^orSnr It may lose its crispness an.j freshness ' ^'^ Dressing for Cold Slaw. (Cabbage Salads r. , tuo ejj,^..,ti> two table.poonh.ls of L,ar ^S'l^i^?^^;;;^^,::!; f half an e^R, a teaspoonful of mustard, a little pepper nd 1 tlv a ^ cuoM onin l' '"''''"^- '^"'"'^ ^•'■"'^ '' ■'"P'-^^^'^'l '^y adding hal n the (our, p.ev-iously wet w,th cold milk ; boil two minutes stirnnJ all the time ; add sugar and tak, from fire. When half cold S in whipped white- of eg.r. =^, .,.; ,„ , ,.*, " "'?" '^"'''' "cat cream Dressing. No. 2.-Two tablespoonfuls of whipped I SALADS 141 «weet rreatn, two of sugar, and four of vinegar ; beat well and pour over the ( abb.iKc, [ireviously cut very fine and seasoned with salt. French Salad Dress! nfl^.— Mix „tK: >,alt^poon of pepper with one of salt ; add three i.d)k-,poonliiN of olive oil, and one even table- spoonful of onion, scraped tine; then one tablespoonfui of vinegar ; when well mixed, pour the mixture over your salad, and stir all till well mingled. The merit of a salad is that it should be cool, fresh and crisp. For vegetables, use only the delicate white stalks of lek- y, the small heart-leaves of lettuce, or tenderest stalks and leaves of the white (abbage. Keep the vegetable portions crisp and fresh, until the tunc for servmg, when add the meat For ( hicken and fish salads, i use the Mayonnaise dres>,ing. For simple vegetable salads, the 1 renf :h dressing is most ajjpropriate, using onion rather than garlic. Mixed Summer Salad.— Three heads of lettuce, two tea- • po«»nlul.-, of green mublard leaves ; a handful of water-cresses ; live tender radishes ; one cucumber ; three hard-boiled eggs ; two teaspoonfuls of white sugar ; one teaspoonful of salt ; one teaspoon- ful of pepper ; one teasp(j(jnful of made mustartl ; (jne teacuptul of vinegar ; half a tea( ui)ful of oil. Mix all well together, and serve with a lump of ice in the middle. Chicken Salad.—Boil the (owls tender, and remove all the fat, gristle and skin ; mince the meat in small pieces, but do not hash it. 'Jo one chicken put twice and a half its weight in celery, cut m pieces of about one-quarter of an inch; mix thoroughly, and set in a coier, boiled fresh for about half an hour. I'ound and rub it smooth, and mix ver- dually with a dressing made from the yolks of two 1 ij.,.cd eggs, a tablesjwonful of made mustard, three of s,.,.,,. oil, two of vinegar, one of white powdered sugar, a small teaspoonful of salt, as much black pepi>er, a i)inch of cayenne and two fresh yolks of eggs. Next fill your salad bowl with some shred Intuce, the better part of two, leaving the tanall curled centre to k-u fi your dish with. .Mingle with this the flesh of your lobster, torn, uroken or cut into bits seasoned with salt and pepper and a small portion of the dressing. Pour over the whole the rest of the n,^ '^1. '"' ' '7'"*^" ''^ '^'^ ''^^^^i"^ with the green topsTf 'eSv nV. ) ''^.l^^.f^r'''''^^- ^^'''"i^'' rings. ' ^ '-'-^'='>' ''"^^ '^ hard-boiled egg, cut into thin it, bm "i^of^^^r' pm^ uif^;''^ "^"^^^^h ^'^ '"-'^ •-! and chop celery or lettuc^; ' i^s^' he" ^n^ -l^'^ -i];;;! ^'?^^r' ^^''^•^^^' "oysier'sL'/-''-^;.^^^ "' '''^ iK-arronettuce!^'^'"^ ^^'"^- ^^^'"^"^'^ ovs.e'^^r I'.t tt^Hnl 'r'" ''"■ ''^"^"- f-- - 'luart of fresh then. i">n>ecliatc" i, cod w't^^c^^^^^ ""/ '"''"^ ' ^'^^''^ ^'^P p.ckied cucun,lK-rs cut fine also '-/"/: '"".'^ "''•" ^''^^ them two -me seasoning of salt and^pper '"m x'^all' wJl.T^ V'''' P'^^^^' up w.th a silver fork. J'our over the whole 'i ' V "^ ''";• '^''''"^ Garnish with celerv tins -.n.l i r , -^^ayonnaise dressing.-' tastefully. ^ "P' ''"^' -"''^^"^ '^f hard-boiled eggs arranged rolf"^^^:^f-^^^;-^P';;^-^ bone a do.en anchovies, and into small piecei • cu In m i "' ""' ''^'''-i"- ^"^1 cut it up or L>.ns sLisi^; r^f s!; i t;:^ imd^^iius .r "7 °' '"■^'^"' quantity of the breast of cold nv, f f i sausages ; also, an equal in the s^une quantn at] cut into I ',"'' '"^' ' "^'^^ '''^^^'^^'' ^'^^'V^ cold boiled potatoe Vu n lu" e? '' ^'"^'^r™"^-'^' Pi'^'^'ed cucumbers, ta^te, but a leas hnce a n^n I ''. '"^ '" ^'"^^"'''>' according tJ tables,,oonful of cape the 1 ^'T\''' ^"^■''^'"^' ^'^^ ' '"^^d a eggs, minced sepS'v and l/ '''"'"', "'" '""^^ l^ard-boiled ch^:t^^'i:'-':;t,^-^,^:^^M.arr, ^ ,ean together. H::e ; ■? ^ir^\r ^fttf s"' ^-i ---^ -erf r 'lish thickly with lettuc^-leav^J u d rill "'\ ^l ^^'f ''^"^^d. Line a celery. M^e a drelsmg the Snl tL'oki H '^'''T'' '"" '"^^ whole. Very (hie. ''''^''' ''"^ ^"'"^ over the mimues*". d?'r:7/'rl I'/""'' ''•"^" ^^^"^-^hell crabs twenty-five shell nd t^hc; t ,1 bro- k tl ''" ™" y'-'-^dually ; remove the upper carefully The Ir 4 ;^u rif'"! 1"''"' k^*'^" ^"^^^ P'^'^ «"' ^he rl^eat a daintv ,pn ^H S t h - '^ ""^ be forgotten, for they contain SALADS MS mounds of cress-leaves, which may be mixed with the salad when served. Cold Slaw.— Select the finest head of bleached cabbage- that is to say, one of the finest and most compact of the more delicate varieties ; cut up enough into shreds to till a large vegetable- dish or salad-bowl — that to be regulated by the size of the cabbage and the quantity required ; shave very tine, and after that chop up, the more thoroughly the better. I'ut this into a dish in which it is to be served, after seasoning it well with salt and pepper. Turn over it a dressing made as for cold slaw ; mix it well, and garnish with slices of hard-boiled eggs. Plain Cold Slaw. — Slice cabbage very fine ; season with salt, pejjpcr and a little sugar ; pour over vinegar and mix thoroughly. It is nice served in the centre of a platter with fried oysters around it. Hot Slaw. — Cut the cabbage as for cold slaw ; put it into a stewpan, and set it on the t(jp of the stove for half an hour, or till hot all through ; do not let it boil. Then make a dressing the same as for cold slaw, and, while hot, pour it over the h(jt cabbage. Stir it until well mixed and the cabbage looks coddled. Serve immediately. Tomato Salad. — Peel and slice twelve good, sound, fresh tomatoes ; the slices about a quarter of an inch thick. Set them on the ice or in a refrigerator whi'e you make the dressing. Make the same as " Mayonnaise," or you may use " Cream dressing." Take one head ai the broad-leaved variety of lettuce, wash, and arrange them neatly around the sides of a salad-bowl. Tlace the cold, sliced tomatoes in the centre. Pour over the dressing and serve. Endive — This ought to be nicely blanched and crisp, and is the most wholesome of all salads. Take two, cut away the root, remove the dark-green leaves, and pick off all the rest ; wash and drain well, add a few chives. Dress with Mayonnaise dressing. Endive is extensively cultivated for the adulteration of cotfee ; is also a fine relish, and has broad leaves. Endive is of the same nature as chicory, the leaves being curly. Celery Salad. — Prepare the dressing the same as for tomato salad ; cut the celery into bits half an inch long and season. Serve at once before the vinegar injures the crispness of the vegetal)Ie. Lettuce Salad. — Take the yolks of three hard-boiled eggs, and salt and mustard to taste ; mash it fine ; make a paste by adding a dessertspcKjnful of olive oil or melted butter (use butter always when it is difficult to get fresh oil; ; mix thoroughly, and then dilute by adding gradr.ally a teacupful of vinegar, and pour over the lettuce. Garnish by slicing another egg and laying over the lettuce. This is sufficient for a moderate-sized dish of lettuce. Potato Saiad, Mot. — Pare six or eight large potatoes^ and boil till done, and slice thin while hot ; peel and cut up three large onions, into small bits and mix with the potatoes ; cut up some breakfast bacon into small bits, sufficient to fill a teacup ; and fry it a light brown ; remove the meat, and into the grease stir three table- II ti 144 CATSUPS spoonfuls of vinrL'-ar rml-;r>,r o over the potato ■i^'.::S:^'^'r:^:T;^^v'r'' ^^''^ ''^^ '^-- pour Potato Salad, Colk-c on ^ m ^^ 'f .^■'''"" ^^•'^'^" hot. enou.^h niuon.ons to seafonn^icvt ''"''':' P"''-^'"^'^ ^^e, with salad, and ,K)ur over it ^ ' "^^''^ '"^ ^^--e-^sinfe^ as for lettuce finely chopped onions, pepper s-iltll • ''•'^''' ' ^^''ain well ; add o.l or nu^ked butter. ' ^ ^ ' '''' ''"'' '■'"^^'^'- '" ^^hen cool, add olive To Dress Cucumbers Raw t. from the vine as possible, few ^■^.x■^L'i^ l '^ '^'^"'^ ''^ '-^^ ^'^^^ when lon^. -fathered. As soon as^ u'v ' ^"'^ 'T' ""^^I'^'esome cc^d water. Just before thev are ,o ''o to t. T".'1^' "]' '''^>' ^^em in them and slice them into a pan of frc h ' n , ' '*"''" '^^""^ ""^ P^re al shced, transfer them to a ct n T' ? ' '"''^'''- ^^'''^'" ^'lev are -»'t and black pepper/ir^J ;ou^ lU' ttm ?*'"" /''?'" "-'^'^ -'^ ''"fe Vou may mi.v with them i sm.li '""'^' ^'^ '''^ best vinei/ar eaten but to ' omnnm'ale a i^L;';;:;;^ ff ^'""' ""'""^' ""^ ^'?:^ Celery Undressed.-cXv is ? .""'"" ''' ''^"' ^■'"^^^^ar. ;v.thout dressmg. Scrape the outside ^T'""'' , ''''' ''' '^'^ table tops and the roots ; lay it i„ , Sh l^'' *''"'' '''' ''^ the green serve, then change the water n^ 'T'Y ""'"' "^-"•'^'- the tinte !o "^■""tes; split the stalks n V : whh'V'l ' T""'' '^'^'^ - ^ur not to break then,, and serve m gobl ^ ' f d?! ""^'f' ''""^' ''^^'''^^ To cnsp celery, let it lie in ^ ' tftiaped salad glasses. ■"••'..nor. I,y sa-apin^ LnVpham' ,!:= ,f ■"=?,">■. ^-''-O'' ™ 'Le same Horse-Radish.— Horseradish ;. a particularly b-esh taste n the "sp,,L'" i'^^'^'^''^'^'^ '•^''-''' '-^^ has and set on the table in -i s.nni ^ ^ j^ ' '^ scraped fine (ir ir,-at(vl Lettuce Wash e-i,h in.f ^7^^^^ turnip. '-ad ; cnsp ,n ic^lU'an^^;:^^^^'' '"'^';'"^ ^'^^ ^-n the ;; table, providing hard-boiFed ^ggs cut In'T ."'"'' ^" "^^ P'-'^P^'-ed other mgred.ents, to be mi.xed atTa1,lTo i^divfcluS t^ste.'"'^' °'' ^"^ CHAPTER XVIII CATSUP.Q Tomato Soun No i d (o>- two cans of can'ned Ton -i^' f '"'"^ '''° ''"''^''ts "f tomato-puln ^^Poonfuls of salt .natTt!:S:i,::irT'''> ^^^^ «-' two taffi tablespoonfuls uf brown sugar. ijoil CATSUPS M5 until quite thick ; then take from the fire and strain it through a sieve, working it until it is all through but the seeds. Put it back on the stove, and add two tablespoonfuls of mustard, one of allspice, one of black pepper, and one of cinnamon, one teaspoon- ful of ground cloves, half a teaspoonful of cayenne pepper, one Krated nutmeg, one pint of good vinegar ; boil 'it until it will just run from the mouth of a bottle. It should be watched, stirred often, that it docs n(jt burn. If sealed tight while hot, in large- iiioutlu'd bottles it will keep good for years. Tomato Catsup. No. 2 — Cook one gallon of choice ripe tomatoes ; stram them, and cook again until they become ([uite thu k. About fifteen minutes before taking up })ut into them a small level teaspoonful of cayenne pepper, one tabiespoonful of mustard seed, half a tf;aspoonful of whole cloves, one tabiespoonful of whole allsjiice, tied all in a thin muslin bag. At the same time, add one heaping tabiespoonful of sugar, and one teacupful of best vinegar, and salt to suit the taste. Seal up air-tight, either in bottles or jugs! This is a valuable rci ipe. Green Tomato Catsup.— One peck of green tomatoes, and two large onions, slued. Place them in layers, sprinkling salt between ;. let them stand twenty-four hours and then drain them. Add a cjuarter ot a pound of mustard seed, one ounce alls{)ice, one ounce cloves, one ounce ground mustard, one oun'*-'^P- "^^'^'^ jar or crock in layers, sprinklin ' e t'ch ^ ""■ ''"''" '" '"^ ''^'^^^ Aat stand fortuenty.fourhoir ; "4Xm '^7:;-\''^''J^ ^nd lot them when bottle and cork- nn p ri k '^"'' Pf-ess out the juice another twenty-four t^ulT p' L 'Xnr-"'; '"f r^""' -'' ■"' repeat this for the third ti, '• and tlu n ^ ^ ' ''?"''' ''"'^ ^'^'"k J <:xtracted ; add to it neppe ■ ii-snll '"'^ '"^^"^h^"- '-^'l the juice to quantity, pounded ogSr boirihe":,"', ""'''\ ' '"^-^'^ ■'^-"'^•in^^ any scum nses ; Ixntle ^he'^coo '^t t ^^'h . 'J" '^ ''^"^^ '''' and a peppercorn. Cork and seal ' » in f ^ '',""'" *"'" ^""^-es keep for ycirs. '''"' ''"' '" a dry place, and it will Gooseberry Ca.tsun t ;-fore ripcniuK, five ^>.^^A\^':rt"' '^"' T^'^--^ J^^t t.iblesp.xnifuls ca-h of\rround I 1-uL , ' V"''''' "^ ^'"^'Kar, two the other seasoning. Seal it h.n ^"'f'' "'^" '''^'^ ^"^'^r and cC^uS;'caisup^T^r"^'"^'""^^- peel and grate them, saha nUc ZT'^f'" ^^^'''/''^'^ f'"" the table ; n.ght; ,n the morn.ng season to taste w t ',1/' '''^' ^^^ ^''■•'^*" "^'^r put in small jars and seal tight for ^0,^ '•' '''''^'''^'" ''"^' vinegar. Currant Catsuo F , , "'" "^ ^''"t^r use. ^ ' sugar, one pun of vme";'; on^T ' "' ?'''-^'"'-^' ^^^ Pounds of spoonful of CH.nan,o , ,^' • r^nd TlIsT ^^ ^'-^ ■' table saucepan until thoroughly coked S ^^"'T,' "'"' '" ^' ^''-'^^elain the skins; bu.ldoun tnt 1 jusf thick J^" /^"'"'"^'^ "'^ ^'^'^'•'"-''1 hut '--th of a bottle when cold Cork and sS^': '/ ''"" '■"^""'y ^''^"^ ^^e Apple Catsup iv.,.i ..„ , "^' ^"-t ''side. stew them unt.l ^ft, m l^r i;?:;"':;,:^'""" --'-tart apples; them thn^ugh a sieve. To a ' u r t f t^' %^ 'f'^''^'^^ ''^^'" Pass cui^fui of sugar, one teaspoonf , of oe, e,-' "^ T'^""' "^''' ^ tea- mustard, two of cinnanion and u" ZT ' """."^ ^"''*^'^^' «"e of very fine. Stir all together a din a IT "^'^ ""•""^' ^^hopped f vmegar. Place over tl ^ fie and , ! ^'^J^"""^"' ^^ -^alt and a , lint hot ; sea! very tight. It should be , bout "^r"?'' ""'' ^°"'^ "'^ile so that ,t w,ll just run from the bottle "'^ *'' '"'"^^^« ^'^tsup, wOiery Vinesrar a ^q^arterofapoundof ceier^'std^'",'^' ^■^'^'■>; ^'^^'PPed fine, or tablespoonful of salt, and .^(e of whh" '^"'''■' "^ ^'''' ""^^^i^^^ > one seed into a white ja , heat the yL "''^'•''- ^'"' the celery or ;n. hot over the ceir ,'^^1^. l^S U^^ j' '''1 ' ^""^ '^ ^"" tuo weeks stram and bottle. ^"'^^ '"^"^ set away. In Spiced Vines'a.r t 1 I'alf an ounce ..fTelcrV He^li' ""f..^" °/ '^'''■•'^ ^'i-'-'Sar, pu, i„,o „ PICKLES U7 Put all into a jar and cover it well ; let it stand for three weeks then strain and bottle it well. Useful for flavouring salad and other dishes. chaptp:r XIX. PICKLES. I'rcKLKS should never be put into vessels of brass, copper or tin, as the action of ihe acid on such metals often results in poisoning the pickles. Porcelain or granite-ware is the best for such purposes. \'inegar that is used for pickling should be the best cider or white- wine, and should never be boiled more than five or six minutes as it reduces its strength. In putting away pickles, use stone or 'glass jars ; the glazing on common earthenware is rendered injurious by tlie action of the vinegar. When the jar ^s nearlv filled with the pickles, the vinegar should completely cover them,' and if there is any appearance of their not doing well, turn off the vinegar, cover with fresh vinegar, and spices. Alum in small (juantities is useful in inakmg them firm and crisp. In using ground spices, tie them up in nuislin b.igs. To green pickles, put green grape-vine leaves or green cabbage leaves between them when heating. Another wav is to heat them in strong ginger tea. Pickles should be kept closelv covered, put into glass jars and sealed tightly. "Turmeric" is Indian saffron, and is used very much in pickling' as a colouring. A piece of horse-radish put into a jar of pickles will keep the vmc.^ar from losing its strength, and the pickle., will keep sound much longer, especially tomato pickles. Cucumber Pickles — Select the medium, small-sized cucum- bers. P or one bushel make a brine that will bear up an egg ; heat it boiling hot and pour it over the cucumbers ; let them stand twenty-four hours, then wipe them dry ; heat some vinegar boiling liot, and pour over them, standing again twenty-four hours. Now change the vinegar, putting on fresh vinegar, adding one ouart of brown sugar, a pint of white mustard seed, a small handful of whole cloves, the same ot cinnamon sticks, a piece of alum the size of an egg, half a cup of celery seed ; heat it all boiling hot and pour over the cucumbers. Sliced Cucumber Pickle.— T.ake one gallon of medium-sized cucumbers, put them into a jar or pail. Put into enough boiling water to cover them a small handful of salt, turn it over them and cover closely ; repeat this three mornings, and the fourth morning scald enough cider vinegar to cover them, putting into it a piece of .'i.um as large as a walnut, a teacup of horse-radish root cut up fine ; then tie up in a small muslin bag, one teapoonful of mustard, one of ground cloves, and one of cinnamon. Slice up the cucumbers half of an inch thick, place them in glass jars and pour the scalding vinegar over them. Seal tight and they will keep good a year or more. 148 PICKLES Cucumber Pickles. (Foe Winter u«« ^ ^ cJou n < iiciinibers, a few at a time • "seO— A good way to put W hen gathered from tlic vines w.Oi ..„,i . • ban-el layers of rucmi.hers an o. k it "h ''"', '," ^ ^"■^'" °^ ^'^^^ make suff.cient brine to rover them no *"''-■' """"^'^ '''^' ^o keep them under the brine with ahea,^^,; cover with a cloth; •''"'1 nnse it every time vou u .'n ^ch^T'^V^' "^ '^' '^^'^> n-se an•' '-^ of K'ound rmnamon, a teaspoonfid "f 1 '"""'' """^ '-"^'^^'Poonful mustard Turn c.ver three pnto?. 1 '"'' ""' ^''^bl^-spoonful of Pletely .•o^■er then, ; boil um t 4 il^' '^^^^ ^""^'^h to <:om- If the tlavour of on.ons is ol" ionil " tlv- '"I? '""'"'• good without them. ^ tionaDle, the pickle is ecjually as Green Tomato Pickles. rSour ^ w, , ■ , peeling, ,me p,. k of .ound ..reen torn r '."""^ ''"^^' ^^-'thout layers with a slight sprinklin;: 7sa S^r' t!"" '"^" ^ ^''^ '" oyerniKht; in the niornin- dniin off ho I , ^"' '"•'^>' '"^ ^'''ne i>eppers chopped fine. Make so e^.S vne'r 1 T''r''" ^'^ ''^ an hour a cpiart of cider \ineKar witl h I . " '•-' '^*''''"- '"'^ half aponelain kettle and place m itne ',''''','' T ''■ >^''^^v take -n,e of the sliced onions ; shlke in s n ' , ^'r ■''''•^"' U^nvMo^,^ then tl>e chopped red peppers ; . n J over Ze of if ^'^'^'7 ■''"^' ^«'"^' "f ;x:^.^:;:;:;:; ;r ^m ,r a:^^v"^v ^-^ -^"-^ '^ rooms.-buthc,ent vme^ar to cove, the mush- 'les pcjunded mace, one ,.,,,,„_. , , ■■— — .3uuicieni ,r, . to each c,uart of mushrooms tw ounce Kiound pepper, salt to taste Ch, ■nushrooms for pu kliny, and rub off th . '""'''■ "'^^ >'"""-^ '^""on- and salt, and cut off the ta L f ^er H "" '7'' ^ ^''"^ ''^ ^^""^el ancl -eject the black one^, t he ^t o'oid ' P^ '"^ '"^'^^' pan, sprinkle salt over them wi.h t"<^ old. Put them in a stew- ■■;'---> proportion ; slK^k^^t^n tirovS.-,'"'^ P^'''P- '"" ^^^ 'lows, and keep them there .'"'-' ■ V! , i ' ^'^ ""^" ^'^^ "i^'uor PICKLES 149 of time, and are generally considered excellent for flavourini: stews and other dishes. Pickled Cabbage. (Purple.)-Ciit a sound cahbatre into quarters, spread it on a large flat platter or dish and sprinkle thickly with salt ; set it in a cool place for twenty-four hours ; then drain off the l)nne, wipe it dry and lay it in the sun two hours, and cover with cold vinegar for twelve hrmrs. Prepare a pickle by seasoning enough vinegar to cover the cahl^age with equal quantities of rnace, allspice < innamon and black pepper, a cup of sugar to everv gallon of vinegar, and a teaspoonful of celery seed to every pint, ['ack the cabbage in a stone jar ; boil the vinegar and spices five minutes and pour on hot (over and set away in a cool, dry place. It will be good in a month. A lew slices of beet-root improves the colour Pickled White Cabbage—This recipe recommends itself as of a ( cli^htful flavour, yet easily made, and a convenient substitute for the old-fashioned, tedious methotl of pickling the same vegetable Take a peck of (luartered cabbage, put a layer of cabbage and one of salt let It remain over night ; in the morning s(]ueeze them and put them' on the fire, with four chopped onions covered with vinegar ; boil for half an hour, then add one ounce of turmeric, one gill of bla( k pepper one gill of celery seed, a few cloves, one tablespoonful of allspice a few pieces of ginger, half an ounce of mace, and two pounds of brown sugar. Let it boil half an hour longer, and when cold it is fit for use Four tablespoonfuls of made mustanl should be added with the other ingredients. Pickled Cauliflower.-Hreak the heads into small pieces, and iioi ten or fifteen minutes in salt and water ; remove fnjm the water and drain carefully. When cold, pla< e in a jar, and pour over it hot vinegar, in which has been scalded a liberal supply of whole cloves pepper, allspice and white mustanl. Tie the spices 'in a bag, and on reiiK.vmg the vinegar from the fue, stir into earh quart of it'two tea- spoonfuls of P>ench mustard, and half a cup of white sugar. Cover tightly and be sure to have the vinegar cover the pi( kle Pickled Green Peppers,— Take two dozen large, gree 1, bell peppers, extract the see;.s by cutting a slit in the side (so as to -ave them whole). Make a strong brine and pour over them ; let ti -m stand twenty-four hours. Take them out of the brine, and soak them in water for a day and a night ; now turn off this water and scald some vinegar, in which put a small piece of alum, and pour over them letting them stand three days. Prepare a stuffing of two hard heads of white cabbage, chopped fine, seasoned slightly with salt and a cup of white mustard seed ; mix it well and stuff the peppers hard and full ; stitch up, place them in a stone jar, and pour over spiced vineuar scalding hot. Cover tightly. *' Green Pepper Mangoe.— Select firm, sound, ureen oenners. and add .1 lew red ones, as they are ornamental and look well upon the table. With a sharp knife remove the top, take out the seed soak over night in salt water, then fill with chopped cabbage and green tomatoes, seasoned .vith salt, mustard seed and ground cloves. Sew on the top. Boil vmegar sufificient to cover them, with a cup of brown ISO PICKLES Do this three mornings, then su^ar, and |)our over the mangoes. to.^.Hw'.- '*"''" M^' "''? r^''^''^'' ''"^ "'"» i" '-^ stone jar, mix them Sr^lTn I r''^'' "'"■'" """'"S "mil they are while Scilil llii-ni 111 sail anc uatLi- until tendi-r ,li,.„ t .1., ,i them i„,o wide-,„c,u,l,o,l bottles an ?.,; t r he,, l", "'';„"."; v,neKa,-; whrn , „l,l, , „rk the,n close. Keep n a drv rhrl , A .,hlc,,j,«,„,,il „f .„,,< oil may be |..tTn^he ■;,« itforfThe .ie-J^l^ra^s^:-- ';:.-!Ti-c^,z:^":^;, first a layer of yrape leaves, then mangoes, and so on mi all .rfn' coyermg the top wul, leaves ; add a lump of alum ?he si e f a hlcTo v nut; pour vmegar over them and boil fh^n. f.>„ rr ""^^ :hr»rr-:;^^y-K-^S^^ soaked in brine for a day or two and r^ in r ^ P""""^ ^^ S^ngc' olive oil ; to each mango add oi'^e te asDoon^,! ' h ''"^ °'^ P"'' a ni,h., ,.„ drainThenr::;, ^::^iZ^.:':^^ l^d fine and the spices ; m \ thoroiurhiv >it„ff tuH ""angoes chopped put the. in /sto,,; jar a'n'd^tr'^o'rfhl^ t"h:T^' i'-,^- I PICKLES ornings, then de at home, can be niatlc as near tlie y cucumbers, 2 onions, two ree <|uarts of esh heads of white, hard r, mix them tliem stand ccumulatcd. c, sprinklin^^ cd peppers, Ao of ( elcry up of su^ar, 1 I 'our on veil ; cover and seems Rlass jars. hot. are white, "m up, put hot spiced lark place, before the mall white sk-melons, 2eks ; tlien ter two or in a kettle, • all are in, F a hickory 1 minutes ; )r a week ; of ginger e of black t pound of one pint of white p of pure ugar; cut 5ns, a few 1 day and > chopped tie them ; vinegar ; 151 -t thorn in a bright, dry place unfl they are canned. In a month a.id three pounds of brown sugar; if this is not sutTu ient, a Id m re Pick e Of R.pe Cucumbers—This ,s u French rerine nul .s he most excellent of all the high-flavoured cond.m.ns hi .n.ide by sun-drym, ilj.rty old, full-^rown rucmnbers, wh, h have :r,l been pared and spin, had the seeds taken „ut been sal ed and let stand twenty-four hours. The sun should be pernittc it d no suuply draui then,. When they are moderatelv drv, h he m w. h vmegar, and place them u. layers in ajar, ahernati, g t u^/wh a layer of horse-rad>sh nmstard seed, garlic, and onions fe, „.>e. of cucmnbcrs. Jio.l m one quart of vinegar, one (,ume . f .ace-gmger, half an ounce of allspice, and the stmt- of tu men ■ when coo pour tlus over the cucumbers, tie up tightlv. and Taw- ,' h.s pHkle .^equu^s several -aonths to n.ature ,t. Inu ,s l.Hcious i Pickled Oy«ters.~0ne galh.n of ovsters ; wash then> well '" ^l';-"- <^\^n hquor ; carefully clear away the par ides of 1 e t Icn put them mto a kettle, strain the liquor over then^ al sa It t o' yen" ta.te let them just come to the boilmg point, or until the edges a up ; then skun them out and lav in a dish tr. rr.r.i . . l .:K.ce and a httle cold pepper ; a,^. ali:; the hqu^t I ^U ^o^ "l^nle skumuu,, u now and then so long as any scum'rises. I'our t 'nto a pan and let >t cool. When perfectly cool, add a half pin to t" n^ Ripe Cucumber Pickles. (Sweet.)- 1 an and seed npe cucun.bers. Slice each cucumber lcn..thw,se i . fc r nl. or cut It into fancy shapes as preferred I S u n s n , r '' hours covered with cl, vinegar. iLnt:!:^^^:^'-! e. ^■megar, wuh two pounds of sugar and one ounce of ca ia btuls o one quart of vnegar, and a tablespoonful of salt. Uoil al t Lt he twenty mmutes. Cover them closely in a jar together Piccalili.-One peck of green tomatoes ; eight larire onions ' hopped tme, wuh one cup of salt well stirred n. Let t sUn 1 ovIt n.,ht ; m the mornmg drain off all the lK,uor. Now Ike two uar s u water and one of vmegar, boil all together twenty m mute Dr un all through a s.eve or colander, l^ut it back into the ketUe a.' in turn over ,t two quarts of vinegar, one pound of sugar, ha a pound of whue mustard seed, two tablespoonfuls of ground pee two c^ cmnamon, one of cloves, two of ginger, one of -il sni, J nH r . 1 .1 V" ^^'' P '^ ^"'" ^^'^tcr ana remove the shells -mH pack them when entirely cold in a wide-mouthed jar.large enough o let them in or out without breaking Take 'i>: J,t-h ■ enough to •Link wi,, cover ,hem entirely, a„d\,il .^'u wh," p'op'^'a^lScra l'"le roofgmger, pack ihem in s.one or wide-mLC gSjaWl a i i(i 152 I'lCKLES Sn;:";:!!; a'':;;;:ip;^,.:,;r';'r'''-"^"' ^^ ^f^^. -a biack mustard Kreen |H:p|,(,.rs, and add in v,.rv ., i ''"^'"^'•.- •^'" ^ '\^'«« wl.ite onums, snap beans X'k- nl l . ^•'■'' ^'^''y '^"'•'" ^ommuu l'""'"s, pea. 1 cs, i ^a s c. ;w' ' '; '"''' ''^'''' ?'^^'''^' Muartercd in.rc water unt.l" n d^ '^„ l^/' I;'" I'V^ ^^^'''^ ^nne and sinnne^ in ^ait.soak indearw tcr rm -^J" ^V"'"T ^''^^^'^''^-'^ ^^'" ^''" in which is d,.M.Ive^.i ne'. .n '\"""'^^'^y ^"'^ ''^V tl>^-m in vine,-ar of pickle, take t.. !. "^^ f nnreZr^'f ? "" -'""" ''""^ '-- tv ') ,7f P'^l^'^''^^ vmcKaris st,ll ^ood and ^trun^ ;u 'i * , ,. "r"'' , ^^ »'^^ '""'"^''^ turmeric vinegar be much id , V -^P'.'-«l vmcKar. If the fresh to the s .,. ed t. c^ e 1 e ni ' 1 ""' ''' '^' '^"' ^'^^' ^""""^h pound of brown su^L■ to e^cl td ,t ', ''"\ '^"" ^'^^ ^''^ ^^-i^l'^ i'>ckle. Repeat .ln;^wo o. th ec^'t ■'• '" ''"'''"^'' J^""-- ^^^'^^ ''^« Mixed Pickles -s ■.11 '^ '' ^""'' ''"'*-' "'•'^- ^'i'<--a. 'lower heads, suKtilon'onsnelne'," ' ','*''''' """' '"'^''^'^'^ ^^^^''i" and ,reen beans ; t e h- n' 'Jn ii T''"'^T '"/ '" '''^■*^' "^sturtimns bottles. no,| ,n eac H^n 'i^r^H^-'vSjir' '"' n '"^" -Ue-n.outhed half a teaspoonful of sal and two S '^"^' ^;^ ''•-•^P"'^"ful of su.ar, over the pukle and se c 1 IK '' "^ pP^^^.f^''^ ^^ nmsuud ; pour liked. " c.a,ckill>. Other spices may be added if ^he cover. u,ll not it' t"h ^ er^e'm "^l '"'" '""^^" ^" ^'^^^' pickles nur.t not be kept air t^:du ''"'"'"^ ^^"'P'^^'-' "'^^^ ^^^''-^ -de:m.Xd^r;tt^^■•;rvs^:;;^'L:lr'^^ --= ^-^ >■'- ^arsor molasses enough to settle clown imo " tl e p;J:^,;!"" P^"^•" -ies, ,K;ur"m'n::;;e^td tiS'b:;;.,.£ a;:;^c::;::;^d '%ir'--- "^'^^ top a piece of cotton cloth to keen the mlJ ^ u'" ''^ "'■"'' ^^e and set away in the preserve Uo^S^^ aLl!; mol^sUt^^^^^S I'ICKLES jiack mustard I, horse-radish ■ two (jr three ley will be (it i.ilf an hour tender, peel ■hell the eyj^s two weeks, tJiall ( ornnioi) f^.'- (|uartercd liinj,' else y»ni h1 simmer in 1 — if still too ni in vine-,ir "■ I'"or Ii\c >{ innani(jn, i)f white rnce I, IialC ,t j.int -;-r.idish, half int of garlic, two weeks, L-ric vineyar jfpitkleand he tuniu ric ■«ar. If" the add enou-h lire with a ur (jver the direct. iicIlt, cauli- nasturtiums i-lc-mouthed "ul of suyar, »tard ; pour e added if jars which in so that e, as these ^ur jars or n pour in cannot be Only lazy -'ss. As it ie over the 1 sects out, )d enough, 153 ihl^IZ "-^^u'n^;:"' """ '" " ^'""P-" '""''^ ^^^P^^ "^^>' ^' Pi'^kled in Pickled Butternuts and Walnuts. -These nuts arc in !)'• !hM sate for p.rkhnK when the outMde shell , an be pcne- t. i .-.1 l.y the head of a pm. S.:ald them, and rub off the outside sku,, put them Ml a stron:< I'Hne for six days, rhauKinK the water every other day, keepm^' them closely rovere,;;=,,i;i;; z:::"- -■>• ' ■» — icr.. . very !"-- these in a .nul t^ . , H; h";"/ l^ """^ "'.''r^*" """"^'^ ' water for half an lunu . then i • r,^/ ""' '" ' ''"'" r""'^'"' '''"^^ '"•'"K to a hull ; ..,,1,1 ti ' 1 ' ' ' " ''"/' ".'- ''"^'>;-"' •'"«' '^I'Jiar, and -•" a .larn.n, nec^H s^ "^rii i;; '''"1!" ""^,^- ^'"^^"'' '^ 1--^^' '''"^"»^; whilr.ookin^. ' " "'" I"^'V'''n the skins the rkh!."* °!^rnre^n'.lk'''^.ml'n,/'"H'' ^'"T '''" ^''''f^^'-^' prcscrvinjf tl'e seeds; then a Id the skin. » k '""^''^ ** '"'""'''-•'■ ''' «''t 'H't sugar. v.noKar md s 'e '^'" ,^V '''""'^ '^^'''' ■""' '^'"' -^" the four.ui oned.dl o n Is of M .^ ^^' ^^'^'-'" '-'""'^ <>» «rapcs use 'l"it.' hl,I,| u „h Jul " ' .""n '""' "^ ^'•"•' ^'"^'K.ir. Spice Pickled Che^r e. SeP;';"'' '''^T^l' "'"' '•' 'ittio tinna.nin cupfid ..f vinet .r ,;i. "'"'■>' ,^I"^V" ''' * ''^''''''^■■'' •'""^ ■'' large heat with the spi'e ';; ' it;; ''"V'^" ^'"-•^^'''r and sugar on ,o s:<,newaro vesse • ..AeL ^ /""'''' '"? "^"^ '"^^' ''' ^■*'^'-'r<-^l cherries into jars,' ar «; he n ''' ^'''}''^''>' •-''''''' ^^^^ the tiKhtly and sc awa thev a e i '"'" 'T ""-■'" " ''^'" ^'^'''^ •= ^^""k ''"a) , inc) aie (it f„r use ahno^t itnniediatel', CHAl'TKK .\\. VEGETABLES. Most vegetables, uhen neele -. ^ u "ashed ,n several uaters! short tin.e l)efore cxokin u'h '^'"""f ^^''^^ '•"^1 infold water a I>e thrown into thJ'^Ue in ^h'u l^'''^^ '"f''^ '' '"'^^ ^^*'' ^'»«"'^1 <k ^tcad.ly alter 1 e v ■ > nn ^'^^">' ''^'■^ '"^-''-^'I. and they should -smnner.n^ t nt,l tlev are h ' m' T '''"*'^^"' ^" ^'"P '^"i'ing or vegetable', nu'c ' i,ter w ^S^? l'"",?- "i^""'^'. ^"'^ "^ -''"-y as possible, and wl ^-n ! ^ gathered and cooked as soon i-Hnediately'wiln.'h,;;.'^'" '' thoroughly drained, and served de^'of':;;;ter'1Sl onl'l' ""^ '""''^^ ^'^"^''^' '- -"^^-^ i" a great ^^";l;;^i:L::^f f ~^^^^ i-^,., . taste, '"teiligence to cook even s^rs^^n,.,! . ' "'''""■"' ^"'"^^ "ttle potatoes. In the first ,?|.. n ^ ''""^ common a dish as boiled the first place, all defective or green ones should be VEC.ETAIJLES 155 . 'lUl -iCt it Icrc'd a very lit of (idt! n '.innanudi L'li niitmcj,' ; ►•incj,'ar and ^n>;ar, and til they arc I'c pierced t the skins prcscrvinjf t" Rct out 'il with the t; rapes use ar. Spice innainon. as large w a large oie cloves, iK'ir un to a Covered pack the :oW : cork throwing il waters. I water a ■It should • y should Joiling or culinary as soon 1 served a great It-'"), and in taste, md con- le little s boiled lould be ■ I'^t (Hit ; a !)ad one will flavour a whole dish. If they are not Muforni in size, they shoukl be made so by cutting after they arc jiccled. The best part of a potato, or the most nutritious, is next to 'lie skin, therefore they sliould be pared ver . thinly, if at all ; then, t okl, the cores shf)uld be cu: otit, thrown into cold water ai, I salted ,1 little, and l)oiled luitil soft enoui^h for a fork to pierce through ' .isily ; drain immediately, and replai e the ketth- on the tire with the ' "vvr partly removed, until they are completely dried. New potatws -liiiuid be put into boiling water, and when partly done salted a little. riiey should be prepared just in time for cooking, by scraping off the iliiii outside skin. They reipiire about twenty minutes t'. boil. To Boil New Potatoos.— Do not have the potatoes dug lull}; before they are dressed, as they are never good when they have Iwen out of the ground some time. Well wash them, rub off the skins with a coarse cloth, and j)ut them in boiling water --altcd. Let them boil until tender ; try them with a fork, and when done l")ur the water away from them ; let them stand by the side of the (lie with the lid of the saucepan jiartially removed, and when the l)')tat(;es are thonnighly dry, put them in a hot vegetable dish, with a |)iere of butter the size of a walnut ; pile the potatoes over this, and serve. If the potatoes are too old to have the skins rubbed off, boil them in their jackets ; drain, peel and serve them as above, with .1 pieie of butter placed in the midst of f'icm. They recpiire twenty to thirty minutes to coi^k. Serve the- I .)! /id plain, (jr with melted butter over them. Mashed Potatoes.— Take liie quan; y needed, pare off the skins, ami lay lliein in ccjld watt- iialf an hour; then put them into a saucepan, with a little salt ; co\ ■- v.'ith water and boil them until done. Drain '.-ff the water and nuish them fine with a potato- masher. Have ready a piece of butt.;r the size of an e, <, melted in half a cup of boiling hot milk, and a go(xl pin<.h oi salt ; mix it well with the mashed potatoes until they are a smooth paste, taking ( are that they are not too wet. i'ut them into a vegetable dish, heap them up and smooth over the t(jp, put a small pie( c (jf butter on the top in the centre, and have dots of pepper here and there on the surface as large as a threepenny piece. Some prefer using a heavy fork or wire-beater, instead of a potato- masher, beating the potatoes quite light, and heaping them in the ilish without smoothing over the top. Browned Potatoes.— .Mash them the same as the above, put them into a dish that they are to be served in, smooth ■ ■"--- -^^pe, omy the same as for frX But .r .n ., ''" ,'r J"^'^''"*^^ ^^in, "J lui ii^iuj^. iiuttet an eartlien ( is i tmt ir, .. i of potatoes, and season w.th salt, pepper, bmte' a bi of ^^■''' chopped tme, if l.ked ; sprinkle a hull ri;.'.' v .''/'..*.'. '"'.."^ V"'°» over. BaL U.l^^^u.!;""^^ an^,:!;:^ "■^"' '^""'- ^ ^"^" ^^ '"^ ^''^ Cold boiled potatoes may be cooked the same. It requires less VEGETABLES 157 time to bake them ; they are dehcious either way. If the onion is disliked, it can 1)0 omitted. Steamed Potatoes. — This mode of cooking potatoes is now much in vogue, particularly where they are wanted on a large scale, it being so very convenient. Pare the potatoes, throw the m no cold water tlu ;led, ther Jt them m a steamer. Place the steamer over a saucepan of buiiing water, and steam the P'jtatoes from twenty to forty minutes, according to the size and sort. When the fork goej easily through them, they are dune ; then take them up, dish, and serve very quickly. Potato Snow. — Choose some mealy potatoes that will boil exceedingly white ; pare them, and cuok them well, but not so as to be watery ; drain them, and mash and season them well. Put in the saucepan in wliich they were dressed, so as to keep them as hot as possible ; then press them through a wire sieve into the dish in whch they are to be served ; strew a little hne salt ujion them previous to sending them to table. French cooks also add a small quantity of pounded Icjaf sugar while they are being mashed. Hasty Cooked Potatoes.— Wash and peel some pcjtatoes ; cut them into slices of about a (|uarter of an inch in thickness ; throw them into boiling salted water, and, if of good quality, they will l)e done in about ten minutes. Strain off the water, put the potatoes into a hot dish, chop them slightly, add pepper, salt, and a lew small pieces of fres! butter, and serve without loss of time. Favourite Warmed Potatoes.— The potatoes should be boiled whole with the skins on in plenty "f water, well salted, and are much better for being boiled the da> before needed. Care should be taken th.it they are not over-cooked. Strif) off the skins (not pare them with a knife), and slice them nearly a quarter of an inch thick. Place them in a chopping-bowl, and sprmkle over them sufficient salt and pepper to season them well ; chop them all one way, then turn the chopping-bowl half way around, and chop across them, cutting them into little square pieces, the shape of dice. About twenty-five minutes before serving time, place on the stove a saucepan (or any suitable dish) containing a piece of butter the size of an egg ; when it begins to melt and run over the bottom of the dish, put in a cup of rich sweet milk. When this boils up, put in the chopped potatoes ; there should be about a quart of them ; stir them a little so that they become moistened through with the milk ; then cover and place them on the back of the stove, or in a moderate oven, where they will heat through grad- ually. When heated through, stir carefully from the bottom with a spoon, and cover tightly again. Keep hut, until ready to serve. ikiked potatoes are very good warmed in this manner. Crisp Potatoes. — Cut cold raw potatoes into shavings, cubes, or any small shape ; throw them, a few at a time, into boiling fat, and toss them about with a knife until they are a uniform light brown , drain and season with salt and pepper. Fat is never L i H 158 VEGETABLES hot enough while bubbling-when it is ready it is still and smoking, but should nc\cr burn. ** boi'r.'fi^n ?^''^ Potatoes—Take eight or ten grHxi-sized cold oilc! potatoes slice thcni enduise, then ( rosswi.e, making them 1. i';," "" ' "''Tf'- .^^''^^'" >*^" ''"'^ '■^'^"'V ''> ^""»^ them, heat nni n Y\ '"i H""'' ^'''I^P'"*^^ *" <'' f^V^^K-p^n , fry in it one small omon (chopped fmej unid u begins to change colour, and look l^irv '^''r'l'^'\'" >;'^"'- P'Hatoe., sprinkle nell with salt and pepper, hr.-.r' ;,'"'" 'n ■■'''*'"' ''^'"" '"'"^''^^. taking ,:are that you do no^ . .',1.! ''"V /'^''>'."^"^/ ""t '^'•'"^"- Ju^t before lakmg up, stir in tnlnSrf """*f ' ''*'"■''"">■• ^^'■•'^'" ^''■>' '^>- ^l^^'l^'n/in a heated coiandei. .Serv(; verv hot. LV. . '" ,""'" """''' ''^'^"^'^ "'^ 'luarter of an inch sc,uare, ; "inil ;^^*'V tf •■'^'\^^''" ■''^•"^'t ; keep them in a.Id water until anted, hen drop thc-m mto boiling lard ; when nearlv ch.ne, take thtm out with a skimmer and drain them ; boil up the lard again HlZ ''V">f "'' ^'f^ '■"^' '■'■>■ ''" ^'^"'^•' ^"'^ "l'-"t'-n causes' the tiilets to swell uj) and jnitt. oofn***** ^''m''"^**®^- , '*'°- ^— ^^■•-'■^^ P'^el, and put four large potatoes in .old water, with a pinch (.f salt, and set them over a k (ire; when they are done pou, off all the water and mash ,Ik\n, l" ''"^' ^i' '^^"?1^;"'' •'''^^' P^'t i" it ten tablespoonfuls of .Ik and a ump o I.utter halt the sixe of an egg ; put it oVer a brisk anc? s, '' ' '";"" '"",'"' ^" '-' '"^''' I'"^'^ the potatoes into n xed, take them Iron, the tne and put them on a dish. Take a tablespoonful ana roll it in a clean towel, making it oval in shape d.p 1 tin a well-beaten egg, and then in bread-crumbs, and drop i in ot d.ippmgs or lard I'roceed in this manner till all the potato is used four potatoe.s n,akmg six croc,uettes. Fry them a light brown .11 over, turning then, gently as may be necessarv. When they are done ay them on brown ,,.aper or a hair sieve, 'to drain all fat otT, then seive on a napkin. ' Potato Croquettes. No. 2 Take two ,ups of cold mashed potato sea.on with a pinch of salt, pepper and a tablespoon uloi butter. Heat up the whites of two eggs !uk1 work all toj^her horoughly ; make it mto small ball, slightly riattened, dip them in the beaten yolks <,f the eggs, then roll either in rioter Jr c acker- crumbs ; fry the same as fish-balls. ^racKcr Potatoes a la Delmonico.-Cut the potatoes with a vegetable cutter mto small bal's about the si.e of a marble ; put thein mto a stewpan with plenty of butter, and a good sprinkliiig" c,f sal • keep the saucejxin covered, and shake occasionally until they are quite done, which will l,e m about an hour. ' Fried Potatoes mixH fcgfeS.-Slice cold boiled potatoes, •nd l,y m good butter until brown; beat up one or two eggs and sur mto them just as you dish them for the table ; do not leave them a moment on the hre after the eggs are in, for if they harden they a^- not half so nice ; one egg enough for three or four persons, unless VEGETABLES 159 they are very fond of potatoes ; if they are, have plenty, and put in two. Baked Potatoes. — Potatoes arc either baked in their jackets (^r peeled ; in cither case they should not be exposed to a fierce heat, which is wasteful, inasmuch as th.crcby a great deal of vcKCtablc is scorched and rendered uneatable. They should be frequently turned while bein^^ baked, and kept from touchini: each other in the oven or dish. When done in their skins, be particular to w;ish and brush them before bakini; them. If convenient, they may be baked in wood-ashes, or in a Dutch oven in front of the fue. When pared they should be baked in a dish, and fat of some kind added to pre- vent their outsides from becoming burnt ; they are ordinarily baked thus as an accessory to baked meat. Never serve potatoes, boiled or baked whole, in a < losely covered dish. They become sodden and clammy. Cover with a folded napkin that allows the steam to escape, or absorbs the moisture. They should be served proini>tly when (hjne, and reijuire about three (|uarters of an hour to one hour to bake them, if of a good size. Browned Potatoes with a Roast. No. 1. —About t'nree ([uarters of an hour hefor-j taking up your roasts, peel middling- sized potatoes, boil them until partly done, then arrange them in the roasting-pan around the roast, basting them with the drip[)ings at the ^ame time you do the meat, browning them evenly. Serve hot with the meat. Many cooks partly boil the potatoes before putting around the roast. New potatoes are very good cooked around a roast. Browned Potatoes with a Roast. No. 2. — Peel, cook and mash the reiji; >ed quantity, adding while hot a little chopped onion, pepper and salt ; form it into small oval balls and dredge them with flour ; then place around the meat, about twenty minutes before it is taken from the oven. When nicely browned, drain dry and serve hot with the meat. Sweet Potatoes. — Boiled, steamed and baked the same as Irish potatoes ; generally cooked with their j.ickets on '•■Id sweet l)otatoes may be cut in slices across or lengthwise, and fr r_o as com- mon potatoes ; or may be cut in half and served .old. Boiled sweet i)otatoes are very nice. Boil until partly done, peel them and bake brown, basting them with butter or beef drippings several times. Served hot. They shoukl be a nice brown. Baked Sweet Potatoes. — Wash aud scrape them, split them lengthwise. Steam or boil them until nearly done. Drain, and put them in a baking-dish, placing over them lumps of butter, pepj)er and salt ; sprinkle thickly with sugar, and bake in the oven to a nice brown. Hiitiljard squash is nice c(x>ked in the same manner. Onions, Boiled — The white silver-skins are the best sjiecies. To boil them peel off the outside, cut off the ends, put them into cold water and into a stew pan, and let them scald two minutes ; then turn off that water, pour on cold water, salted a little, and boil slowly till tender, which will be in thirty or forty minutes, according to their size ; fi. I mi. im i6o VEGETABLES tT,cm sllnnkleTi" "''m ^'"''^ ^^'■>-' ^^''"^ '-^ ''«'^ "^^'ted butter over tlicn , spnnkle them w,th j^eppcr and salt and serve liot ovo. them ""' "■'' ""' '"•^'^^'•' ^^-^ P-"- ---e melted butter .i.s::s ,r::rj,:;- s;,;;vr,;;;, ■■',>;- •■- . .ue, cough ,„ ,„ake a rather ,hi„ paste ; add saU to &,c / , te two VEGETABLES i6i Ills whites are beaten till stiff, and then mixed with the yolks, flour and water. Dip each branch of the caiilitlowers into the mixture, and '^.■f them in hot fat. When done, take then off with a skimmer, turn into a colander, dust salt all ovc-r, and serve warm. Asparagus, celery, eKK'-pl'int, oyster plant are all fine when fried in this manner. Cabbage Boiled. — (ireat care is recjuisite in cleaning a cabbage for boiling, as it frc(|uently harbours numerous insects. The large drum-head cabbage recjuires an hour to boil ; the green savory cabbage will boil in twenty minutes. Add considerable ;>alt to the water when boiling. Do not let a laltbage b(jil too long, by a long boiling it becomes watery. Kemovc it from the water int(j a colander to drain, and serve with drawn butter, or butter poured over it. Red c.djbage is used for slaw, as is also the white winter cabbage. For directions to i)rcpare these varieties, sec articles Slaw and Sour- crout. Cabbage with Cream. — Rembage fifteen minutes, changing the water then for more from the l)oi!ing tea-kettle. When tender, drain and set aside until perfectly < i Id. Chop fine and add two beaten eggs, a tablespoonful of butter, jiepper, salt, three t ible- spoonfuls of rich milk or cream. .Stn- all well together, and bake in a buttered pudding-dish until brown. Serve very hot. This dish resembles cauliflower and is very digestible and palatable. Fried Cabbage.— I'lace in a frying-pan an ounce of butter and heat it l)oiling hot. Then take cold boiled cabbage chopped fine, or cabbage hot, cooked the .same as steamed c abbage, put it into the hot butter and fry a light brown, adding two tablespoonfuls of vinegar. \'ery good. French Way of Cooking Cabbage.— Chop cold boiled white cabbage and let it drain till perfectly dry ; stir in some melted butter to taste ; pepper, salt and four tablespoonfuls of cream ; after it is heated through add two well-beated eggs ; then turn the mixture into a buttered frying-pan, stirring until it is very hot and t : n 1 62 VEGETABLES becomes a delicate brown on the under side. Place a liot dish over the ,),-.n, wh- I, must be reversed when turned out to be se ved Sour-crout-Barrels havin,^ held wine or vine.Tare used o prepare sour-c-out .n. It is better, however, to Ime a spec, barrd for the p upose. Strasburu, as well .'.s all Alsace^ has -Y.7^"--'^^-;i^'.'--^-'l f-;'"e for preparing the cabbages. Thev slice ven wh.te and .rn, c.bbages in fine shreds with a nuichine nri le for th « salt, an., .ilternatcly layers of cabbage and salt being careful to ave one of sa t on .he top. As each layer of cabbag. is adcU^ ,r,^i be p,.ssed uo.a by a large and heavy pestle, and fr sh a^H^ alace the saucepan with the lid partly off on the Li ptt of the stove, where it ,s only n.oderately wari, to' allow tl^ nee t dry. The mr.sture will pass off and each grain of rice w^l! 1 1 ■separated, so that if shaken the grains will fall apart. This s the rue ;vay of serving nee as a vegetable, and is the mode of cookin^i in i:i many hot countries where it is raised ^ooKinj, it m Parsnips Bolled.-Wash, scrape and split them. Put them mo ,, pot of boiling water; add a little salt and hnil tt t 1 quite tender which will be in from two I tht hours'a o in!: to then sue. Dry them in a cloth when done, and pour melted butt ■''r or white sauce (see Sauces) over them in th^ disl^ Serve them m with any sort of boiled meat or with salt cod. ' Parsnips are very good baked or stewM with meat Fried Parsnlp8.~Boil tender in a little ho't water s-iUpH scrape, cut into long slices, dredge with flour jfr^'f^^hot lard' I VEGETABLES 163 over Parsnips may be Ijoiled and mashed the same as potatoes. Stewed Parsnips. — After washing and scraping; the par- snips shce them about half of an inch thick. Put them in a saucepan of boiling water containng just enough to I)arciy cook them ; add a tcaspcwjnful of butter, season with salt and pt.'[)pcr, then cover closely. Stew them until the water has cooked away, watching care- fully and stirring often to |)revent burning, until they are soft. When tiiey are done they will bo of a creamy light straw colour and deliciously sweet, retaining all the goodness of the veg'etable. Parsnip Fritters. — Roil four or five parsnips ; when tender take off the skin and mash them fine ; add to them a teaspcxniful of wheat tiour and a beaten egg ; put a tablespoonful of hird or beef drippings in a frying-jjan over the fire, add to it a saltspoonful of salt ; when boiling hcjt put in the parsnips ; make it in small cakes with a spoon ; when one side is a delicate brown turn the other ; when both are done take them on a dish, put a very little of the fat m which tliey were fried over and serve hot. These resemble very nearly the taste of the salsify or oyster plant, and will generally be preferred. Creamed Parsnips.— IJoil tender, scrape and slice lengthwise. I'ut over the fire with two tablespoonfuls of butter, pepper and salt, and a little minced parsley. Shake until the mixture boils. Dish the parsnips, add to the sauce three tablespoonfuls of cream or milk, in which has lieen stirred a (piarter of a spoonful of flour. Hoil once and |)our over the parsnips. Stewred Tomatoes. — Pour boiling water over a dozen sound rii)e tomat(JC.s ; let them remain for a few moments ; then peel off the skins, slice them, and put them over the fire in a well-lined tin or granite ware saucep.m. Stew them about twenty minutes, then add a tablespoonful of butter, salt and pepper to taste ; let them stew liftecn minutes longer ; and serve hot. Some j)refer to thicken tomatoes with a little grated bread, adding a teaspoonful of sugar ; and others who like the flavour of onion chop up one and add while stewing ; then again some add as nmch other vegetable ingredients as there are tomatoes. To Peel Tomatoes. Put the tomatoes into a frying-basket, and plunge them into hot water for three or four minutes. Drain and peel. Another way is to place them in a flat baking tin and set them in a hot oven about five minutes ; this loosens the skins so that they rv.*adily slip off. Scalloped Tomatoes. Butter the sides and bottom of a pudding-dish. Put a layer of bread-crumbs in the bottom ; on them put a layer of sliced tomatces ; sprinkle with salt, pepper and some bits of butter, and a very little white sugar. Then repeat with another layer of crumbs, another of tomato, and seasoning until full, having the top layer of slices of tomato, with bits of butter on each. Pake covered until well cooked through ; remove the cover and brown quickly. Stuffed Baked Tomatoes. From the blossom-end of a dozen tomatoes smooth, ripe and solid cut a thin slice, and with 1 64 VEGETABLES i I a small spoon scoop out the pulp without breakinj,' the rind sur- onion rount (ling it; chop a small head of cabbage and a K'Jod-sized finely, and mix with them fine bread-crumbs and the pulp ; season with pc'j)i)er, salt and suK^'lr, and add a cup of sweet cream ; when ill IS wei ini xed, (ill the tomato shells, replace the slices, .uid place the tomatoes in a buttered baking' dish, < ut ends up, and put in the pan just enough water to keep from burninj,- ; dro[) a small lump of butter on ea( h tomato, and bake half an hour or so, till well d(;ne ; place another bit of butter on ea( h, and serve in same dish. Very me. Another stufrm}f wh :< II IS consKU red qui te fi nc. Cut i ^iice frc )m the stem of each and scoop out the soft pulp. .Mince one small onion and dry it slij^htly ; add a t^ill of hm water, the tomato pulp, and two ounces of (old veal or chicken chojjped line, simmer slowly and season with salt and i)eppe.. Stir into the pan cra(kcr-dust or bread-crumbs enoui(h to absorb the moisture ; take off from the fire and let it cool ; siutT the tomatoes with this mass, sprinkle dry crumbs over the lop ; add a small piece; of !)utter to the top of each and bake until sliiilitiy browned on top. Baked Tomatoes. (Plain.) a nil )i lice quarter ol an inch thick ; place in layers in a puddini; dish, seasoninj^ each layer with salt, [)epper, butler, add a very little white su^ar. Cover with a lid or lar^e plate, and bake half an hour. Remove the lid and brown for fifteen minutes. Just liefore takin- from the oven, pour over liie top three or four tablespoonfuls of whipped cream with melted butler. To Prepare Tomatoes. 'Raw.)— Carefully remove the |)eelin,^s. Only perfectly ripe loiiiaUn.'^ should ever be eaten raw, and if ripe the skins easily peel otT. Sc aliiin.Lj injures the flavour. .Slice thin, ami s|)riukie KcniMously w ith salt, more sparinj^ly with black pepi)er, and to a lii-^h holding; one (juart, add a lij^ht tablespoonful of suj^ar to yive a pii|uant zest to the whole. Lastly, add a j^ill of best cider vinegar ; ;illhouj.;h, if you would have a dish yet better suited to please an epicurean palate, you may add a teaspoonful of made mustard and two tablesjioonfuls of rich sweet cream. Fried and Broiled Tomatoes.— (m firm, large, ripe loinaUjes into thick slices, rather more than a cjuarter of an inch thick. Season with salt and pepper, dredge well with flour, or roll in egg and crumlis, and fry them Iivown on both sides evenly, in hot butter and lard mixed. Or, prepare them the same as for frying, broiling on a well-greated gridiron, seasoning : icrward 'he same as beefstt-ak. A gooil accom|),iniment to steak. Or, havin;'' pre])ared the following sauce, a pint of milk, a tablespoonful of flour and one beaten e--, salt, pepper and a very little mace ; cream an ounce of butter, whisk into it the milk and let it simmer untiljt thickens ; jiour the sauce on a hot side-dish and arrange the tomatoes in the centre. Scrambled Tomatoes. — Remove the skins from a dozen tomatoes ; ( ut them up in a saucei)an ; add a little butter, pepper and salt ; when sufficiently boiled, beat up five or six eggs, and just VEGETABLES 165 before you serve turn them into the saucepan with the tomatoes, and stir one way for two minutes, allowinK them time to be done tiiorou^dily. Cucumber a la Oreme.— IVel ami cut into shces (IcnKth- wisc) some line (U( umbers. Koil them until soft, salt to taste, and serve with delicate cream sauce. For Tomato Salad, st-e "Salads,'" also for Raw Cucumbers. Fried Cucumbers.— I'are them and tut lenKtlnvise in vi-ry thi( k slices ; wipe them dry with a cloth ; sprinkle with salt and pepper, ilred^^e with flour, and fry in lard and butter, a tablespoonful of each, mixed, lirown both sides and serve warm. Indian Corn Boiled. -This .should be cooked on the same (lay it is gathered ; 11 loses it sweetness in a few hours and must be artifu ialiy supplied. .Strip of the hu^ks, pi( k out all the siik and put it in boiling water ; if not entirely fresh, add a tablespoonful of sugar to the water, but no salt; boil twtMity minutes, fast, ar.d serve; or you may cut it from the cob, put in (ilenty of butter and a little salt, and serve in a covered vegetable dish. The com is much sweeter when cooked with the husks on, but retiuires longer time to boil. Will generally boil in twenty minutes. (ireen corn left cner frcjm dinner makes a nice breakfast dish, prepared as follows : Cut the corn from the ( oh, and put into a bowl with a cup of milk to every cup of (orn, a half cup of tlour, one egg, a pinch of salt, and a little butter. .Mi.x well into a thick batter, and fry in small cakes in very hot butter. Serve with plenty of butter and powdered sugar. Corn Puddingy. — This is a \'irginia dish. Scrape the sub- stance out (){ twelve ears of tender, green, uncooked corn fit is better scraped than grated, as you do not get those hu^ky panic les which you cannot avoid with a grater; ; add yolks and' whites, beaten separately, of fcnir eggs, a teaspoonful of sugar, the same of flour mixed in a tables of butter, a small cpiantity of salt and pepper, and one pint of milk. Bake about half or' three quarters of an hour. Stewed Corn. — Take a dozen ears of green sweet corn, very tender and juicy ; cut off the kernels, cutting with a large sharp knife from the top of the cob clown ; then scrape the cob. I'ut the corn into a saucepan over the tire, with just enough water to make it cook with- out burning ; l)oil about twenty minutes, then adtl a teacupful of nulk or cream, a tables])oonful of cold butter, and season with pepper and s.-ilt. 15oil ten minutes longer, and dish up hot, in a vegetable dish. I'he corn would be much sweeter if the scraped cobs were boiled first in the water that the corn is cooked in. .Many like corn cooked in this manner, putting half corn and half tomatoes ; either way is very gcxjd. Fried Corn. — Cut the corn off the cob, taking care not to bring off any of the husk with it, and to have the grains as separate as possible. Fry in a little butter, just enough to keep it from stick- uig to the pan ; stir very often. When nicely browned, add salt and pepper, and a little rich cream. Uo not set it near the stove after 12 ' I > . i -11 W ' 166 VEGETABLES ilfl : tli«; tream is adiied. as it will he apt to turn. This makes a nice liinncr or breakfast i]i-,li. Roasted Green Corn.— Strip off all the husk from Krecn com, and loa.^i u on a ymliron over a bright fire of cckJs, turning it as one side ii done. Or, if a wood lire is used, makt a place dean in honf of the (ire, lay the <:orn down, turn t when one side is done j serve u tli s.ili and butter. Succotash. -Take a pint of fresh shelled Lima beans, (jr any lar^e Iresli beans, put ihcni in a pot with coid water, rather more than will cover them. Scrape the kernels from twelve ears of young sweet corn ; put the cobs in with the beans, boilin;^ from half to three-quarters < -f an hour. Now fake out the cobs and put in the scraped cum; Ijoil again '' ■ -s, then seaMmwuh ^alt and pepper to taste, a piece ( ^uit of an e^;^, and half a cup < if I ream. Scrse hot. Fried E^s-plant.- Take fresh, purple egg-plants of a middling size ; cut them in sli. ■. , a quarter of an inch tin. k, and s\ For Baked Beans, see " I'ork and Bean^ Celery.-Thi. is stewed the same as 1 .n corn, by boilmg a(l(ln.^{ ( ream, buttr-r. salt and pcpp.r Stewed Salsify or Oyster Plant. -\\a.-,h the roots and scrape ott their skins, throwing them, as you do so, into cold water for exposure to the an . uise. them to immediatdv turn dark Then cut rrosswise into little thin sli, es ; throw into fresh water, enough to cover, add a little salt, and stew in a < overed vessel until tender or about one hour. I'our off a little (,f the water, add a small lumi) of butter, a httle pepper, an.! a gill of sweet <;ream, and a tables,)oonful 4 flour stirred to a paste. Boil up and serve hot. Salsify may Ik- Mmply boiled, and melted "butter turned over them. Fried Salslfy.-Stew the salsify as usual till very tender- then with the back of a spoon or a potato jammer, nash it very fine' Beat u{) an egg, add a teacupful of milk, a little ilour, butter and -asonmg of pepper and salt. Make into little cakes, and fry a light I.Mr.vn m boilin- lard, first rolling in beaten egg and then flour Beets Boiled — Select small-sized. sm(H)th roots. They should b.: carefully washed, but noi ut before boiling, as the juice will eM ape and the sweetness of the > etable be impaired, leaving It white and hard. But them into bou.ng water, an, to a stiff froth ; add two taliicspounkils of'imlk or cream, .1 t.ihlispoonful "I warm hutter, pepper and salt to taste. our even I \ dm ■r th tl e aspai mixture. Hake ci^ht minutes or uiiti )(• (■ .or t. \'ery k""<'- hu Green Peas, .^lull the pea- and w.i.-,h in cold waiei. I'ut loiling water just enough to cover them well, and keep them fr in rnuu K ; !)oil horn twenty minutes to half .m hour, when the licpujr should In; ne.irh hoik-d out ; season with pepper and s,dt, and a K-uid allow.im e nl I )Ul Th ser\ e very hot s I- a very iiuk h hett er wav th an (ookiUK ni a l.irgi r cpiantity of water, and draining off the liquor, .i^ that diminishes the sweetness, and mu< h of the tine ll.uom of the- ueas is lost. Thi- ^nlt ^1, A never he put in the peas hetoic ihe> are tende it tends to h.irden them. c- peas is lost. The salt shoulcl r, unless very voun^;, as Stewed Green Peas. 1 nto a saucep.in of ng w.iter put two or lliiee pints «jl \oung gieen pca ^, and when nearly done and teniler ilrain in a i ol.uuler drv lien melt two ounces ol dour; stir well, and hoil li\e minutes lung «iuite clean and fresh, hod them first in the utter in two o f < r >houlil the pods be the pe; The (ierma waicr, remove, ami ni;t i ns preiKtre a very palatahle dish of -wcet v uun; l)0(ls alone, l>y simply siirnn} 111 a little l)utter with lievbs. -ome sa\ory Squashes or Cymblings.— The gie en or summer scpiash is hest when the- outside is heginmng to turn vellow, as it is then 1 ess water\ d insipid than when younger. Wash' them, cut them into pie anil take tint the seeds. Hod them about three-ipiarters of an h or till (juile tender. When done, dram and siiuccze the I es, our. have pie-sbcil out all the water ; mash them with a little hutte and salt. 'fhen put the squash thus piepaieil into on hot coaN, and stir it very frequently i. not to let it hurn. Summer squash is \er hoi led. m well till you pcjiper a stewpan, set it care it hecomes dry. 'I'ake v ni. e -learned, ib.en prepared ti-.e same as Boiled Winter Squash. Ih si|uash. It is lit to eat Is is much finer than the summer in August, and, in a ilry warm place, can Ix kci)t well all winter. The colour is a very bright yellow. 1 arc It, t i VEGETAULES ^WCftlU'N-,, let vouni 169 takf« f)iii the seeds, cut it in pieces, and stew it slowlv till quite soft, in a very little water. Afterward-, flrain. s(|iifc/c. an or a dripping-pan, pla. e in a nKwlerately hot oven, and hake about an hour. When done, p.-cl and mash like mashecl potatoes, or serve the pi.', es hot on a dish, to be e.it.'ii warm with butter like sweet pot.itocs. It nt.iiii It. .w.H-tness mu.h better baked this way than when boiled. Vegetable Hash, -chop rather . ..arsoly the remains of veKCt- ables left fH.m ,1 l...ilf.| diniici, such as cabbaKe,' parsnips, potatoes, etc., ' nkle over them a little pepper ; place in a s.iucc|)an or frving-pan 0.1 the fire ; put in a j)ii-. e of butter the sj^. of a hi. korv nu't ; when It bc-K'nis to melt, tip the didi so as to oil the bottom, and around the sides ; then |)ut in the « hopped ve-etables ; pour in a spoonful or two of hot water from the tea-kettle ; cov.r ipii< klv so as to kee{) in the steam. When heated thorouKhly take off tJie cover and stir oc- cisionally until well < ooked. Serve lu't. I'ersons fond of vej-etables will relish i|,js dish very nuu h. Spinach. -It should be ( ooked so as to retain its bri^'ht-green 'olour, and not sent to table, as it so often is. of a dulbbrown or olive colour ; to retain its fresh appearance, do not . over the vessel while It IS cooking'. Spina, h re.|uires close examination and picking', as insects are frecjuently found among it, and it is often grittv. Wash it through three or four waters. Then drain it and put' it in boiling water, l-ifteen to twenty minutes is i^enerally sutTicient time to boil spinach. Me careful t.. iemo\e the scum. When it is cpute tender, take it up, and dram an.! sipieeze it well. Chop it fine, and put it into a sauce- |).m with .1 piece of butter and a little pepper and salt. Set it on the tire and let it stew tive minutes stirring it all the time, until cpiite dry. Turn it into a vegetable dish, shape it int.> a mouiul, sli. e s(mie hard- b.)iled eg-s ;md lay around the top. Greens.— .\bout a peck of greens are en. .ugh for a mess for a family of si.x, such as dandelions, cowslips, burdock, chi.ory and other greens. .-Ml greens should In- carefully examined, the tough ones thrown out, then be thoroughly washed through several waters until they are entirely free from sand. The addition (jf a handful of salt to ea. h pan of water used in washing the iii-^'-cts and worms, especial!)-, if, after the last water greens will free them from iiigi lour or longer. thev ,'ire lien allowed to stand in salted water for a half 1 ready to boil the gre.-ns, i)ut them into a large pot half full of boiling w.iter, with .1 handful of salt, and boil them steadily until the stalks arc tender ; this will be in from five to twent 111 V minutes, accordinL' to e maturity of the greens ; but remember that long-continued boil ing wastes the tender substances of the leaves, and .so diminishes both the bulk and the nourishment of the dish ; for this reason it is best to cut away any rough stalks before Ix-ginning to ( 00k the greens. As soon as they are tender, drain them in a colander, chop them ?. little and I70 VEGETABLES return them to the fire long enou^li to season them with salt, pepper and butter ; vmeRar may be added if it is liked ; the Kreens should be served as soon as they are hot. All kmds of -rcr-ns ran be cooked in this manner Stewed Carrots.-Wash and scraj)e the carrots, and divide them mtostni,^ ; put them into a ste\vi)an with water enough to cover them : ad.l a spoonful ol salt, and let them boil slowlv until tender • then drain and replace them in the pan, with two ta'biesix.onfuls of butter roiled m tlour, shake over a little pepper and salt, then add enouKi cream or milk to moist'//,■.— 'IVn minutes to boil, five minutes to simmer in the broth Baked Mushrooms. - Prepare them the same as for stewiny. 1 lace them m a bakinj^-pan, in a moderate oven. Season with .salt pepper, lemon juice, and chojjpetl parslev. Cook in the »)ven fifteen minutes, baste with butter. Arrange on a dish and pour the ^ravy over them. Serve with sauce made by beating a ( up of cream, two onn. es of butter, a tablespoonful of .hopped parslev, a little cavenne pepper salt, a tablespoonful of white sauce, and two tal)lespoonf"uls of lemon juice. Put in a saucepan and set on the fire. Siir until thick, but do not let boil. Mushrooms are very nice placed on slices of well- buttered toast when set into the < fift >\-cn to bake. cell minute Th y couk in aoout Stewed Mushrooms. mushroom s ; salt to ta>te ; a little on fuls of cream or the yolk of one e^jg. Choose buttons of uniform Tin-.e, twenty-one minutes. Butt )Utter rolled in tlour ; two tablespoon- size. alt, pepper should be iiul divide h to co\er ;il tender ; )0()nfuls of then add ;i boil and 2m tender \V(uk in eap up on [lished up neat, also lid always r to ( ook. Cook the potatoes. :r sijuahh. salt and ine tahlc- s, remove ", sli_L;htly ain it till o a stew- and boil may be lytr, add he sauce ■ broth, stewing, with salt, 'n fifteen a\ y over IUI1( (■>, of ' IK-pper, )f lemon liick, but of well- in about Button lespoon- )mi size. VEGETABLES 171 Wipe them clean and white with a wet flannel ; put them in a stew- pan with a little water, and let thom stew very gently for a (|uarter of an hour. Add salt to taste, work in a little flour and butter, to make the li(iuor about as thick as cream, and let it boil for five minutes. When you are ready to dish it up, stir in two tablespoonfuls of cream or the yolk of an egg ; stir it over the fire for a minute, but do not let it boil, and serve. Stewed button mushrooms are verv nice, either in fish stews or ragouts, or served apart to eat with fish. .Vnother way of doing them is to stew them in milk and water 'after they are rubbed white), add to them a little veal gravy, rnace and salt, and thicken the gravy with cream or the yolks (jf eggs. .Mushrooms can be cooked in the same manner as the recipes for oysters, either stewed, fried, broiled, or as a soup. They are also used t(^ flavour sauces, catsups, meat gravies, game and soiips. Preserved Mushrooms.— Preserved mushrooms may be served with good eftVct with game and even with beefsteak if prepared in this way: open the preserved jar and pour off every drop of the liquid found there ; let the mushrooms drain, then put them in a saucepan with a little cream, and butter, pepper and s.-.lt ; let theni simmer gently for from five to ten minutes, and when the iiieat is on the platter pour the mushrooms over it. If served with steak, that should be very tender, and be broiled, never in anv c.ise fried. Mushrooms for Winter Use — Wa>h ;md' wipe free from grit the small fresh button mushrooms. Put into a frying-pan a quarter of a poimd of the very best butter. /\dd to it two whole cloves, ,1 saltspoonful of salt, and a tablespoonful of lemon juice. When hot, add a quart of the small mushrooms, toss them about in th(> butter for a moment only, then [)ut them in jars ; fill the top of ea( h jars with an inch or two of the butter and let it cool. Keej) the jars in a cool place, and when the butter is quite firm, add a top layer of salt. Cover to keep out dust. The best mushrooms grow on uplands, or in high, open fields, where the air i> ]>u!e. Truffles. — The trufifle belongs to the family of the mushrooms ; they are u^ed })rinci|)ally in this country ;'.s a condiment for boned turkey and chicken, scrambled eggs, fillets of beef, game, and fish. When mi.ved in due proportion, they add a peculiar zest and flavour to sauces, that cannot be found in any other plant in the vegetable kingdom. ItAlian Style of Dressingr Truffles.— Ten truffles, a f|uarter of a pint of salad-oil, pepper ami salt to taste, one tablesprxm- fu! of minced parsley, a very little finely minced garlic, two blades of pounded mace, one tablespoonful of lemon-juice. After cleansing and brushing the truffles, cut them into thin slices, and put them in a baking-dish, on a seasoning of oil (.>r butter, pepper, sail, paisley, garlic and mace, in the above ptoportion. Bake them for nearly an hour, and just before serving, add the icmon-juice and send them to table very hot Truffles au Naturel — Sek" sc^ie fine truffles ; dense the m. by washing them in several watei-*. wii. a brush, until not a particle 172 MACCARONI of sand or Krit remains on them ; wrap each truffle in buttered paper and hake m a hot oven for quite an hour ; take off the paper wipe the truffles, and serve them in a hot napkin. CHAI'TKR XXI. MACCARONI Maccaroni a la Italienne.-Divide a r|uarter of a pound of mar. -Mon, mto four -m. 1, pu. .■-,. Simmer hfteen minutes in plenty of hoihnK water, salted. Dram. Put the maccaroni into a sauVepan and turn over it a strong soup slock, enough to prevent hurnine Strew over it an oun. e of grated cheese ; when the cheese is melted dish. 1 ut a ternale layers of maccaroni and cheese ; then turn over the soup stork and hake half an hour Maccaroni and Cheese— I Jreak half a pound of macaroni mto pieces an inch or two long ; cook it in boiling water enough to cover It well ; put in a gwd teaspoonful of .alt ; let it boil about twenty minutes Ij.am it well, and then put a layer in the bottom of a well- buttered pud.ling-d.sh upon this some grated cheese, and small pieces of butter a bit of salt, then more macaroni, and so on, f.IlinK the dish ; sprinkle the top layer with a thick layer of cr:u ker-c rumbs I our <,yer the whole a tea. upful of cream or milk. Set it in the oven and bake half an hour. It should be nicelv browned on top .Serve m the same dish in which it was baked, with a clean napkin pinned around it. ' ' '"•^'^ TImbale of Maccaroni -lireak in very short lengths small maccaroni (vermicelli, spaghetti, tagliarin). Let ,t be rather overdone • dress It with butter and grated cheese ; then work into it one or two eggs, according to quantity. Butter an[ Pn;pared rennet to each qu.ut of milk, and wlH-n you tuul that u has become curd, tie it looselv in .a tlun cloth and hang u to draui ; do not wring or press the - ""t without ressmg the , urd ; ay ,t on a dee,, d,.h, and pour fresh cream over grater '" ^ '''''^ loaf-sugar to eat with it ; also han.i the nutmeg Prepared rennet c.n be had at almost any drugKiM'., and at a '"Newl':'::wr''''''''i.':""' ■■'"'' '^'^-kweH's p'repared Rennet New Jersey Cream Cheese. -First scald the quantitv of milk desired ; let it cool a httle, then add the rennet ; the' directions for quantit> are guen on the j.ackage. (.f "Prepared Rennet." When the .urd IS (..rmed take it out on a ladle without breaking it ; lav it eM "V^'f^'^'■'''^■'""'"''•"'"^= ''--^sh a ladleful of water .ner ,; *^fV'"^,"^^'" P"^ '^ ""^'^•' '' 'i.^^'" P'-e='S for one l!,,ur ; cut the cu.d with a thread mto small pie. es ; lay a cloth between each two! htm he on a boanl for an hour, and wash them in . .,ld water • let them he to dram, and i., a day or two the skin will look drv ; put C^iZ'lr^l "'"'"■ '■'"/' "'''■' "'^''"' *''"^' »hey will soon ripen. sto?e!! ,^n ^''^«»«:^''"^ '^ pan of sour or loppered nulk on the rLr, ,f" ' ?i '^"" ";^ "''' '"^^ '^"^ = '^'^ '^ ''''^^^ ^'"til the whey rises to the top (be careful that it does not boil, or the curd will become hard and tough). I'lace a clean cloth or towel over a sieve, atid pour this whey and curd into it, leaving it covered to drain two L\V inr . !"'■' ' 7 r\- '^ 'T ''' '^''^ ^'"'' ^'^^^P '' '^"^' "ith a spoon, aduuM a t.-aspoonful ot salt, a tablespoonful of butter and enough sweet cream to make the cheese the <:onsisienev of putty. With v.iur hands make it int.) little b.iils fl.utone-i iv>,'.., ;. :- ■■ ' ; Slip.- Slip is bonny-clabber without its acidity, and so delicate is BUTTE^ AND CHEESE 175 its flavour that many persons like it just as well as ire-cream. It is prepared thus : Make a (|uart of milk moderately warm ; then stir into it one large spoonful of the preparation called rennet, set it by, and when cool again it will be as stiff as jelly. It should be made only a few hours before it is to be used^ or it will be tough and watery ; in summer sot the dish on ire after it has jellied. It must be served with ixiwdcrrd sugar, nutmeg and cream. Cheese Fondu.—Melt an ounce of butter, and whisk into it a pint of boiled milk. Dissolve two tablcspoonfuls of flour in a gill of cold milk, add it to the boiled milk and let it cool. lUat the yolks of four eggs with a heaping teaspoonful of salt, half a teaspoonful of pepper, and live ounces of grated cheese. Whip the whites of the eggs and add them, pour the mixture into a deep tin lined with buuered jiaper. and allow for the rising, .say four inches. Bake twi'ntv- minutfv and serve the moment it leaves'the oven. Cheese SOMfflc. — Melt an ounce of butter in .i sauce pan ; mix smoothly with it one ount e of tlour, a pinch of salt and cayenne and a quarter of a pint of milk ; simmer the mixture gently over the (irc, stirring it all the time, till it is as thick as melted butter ; stir uuo it alxHit three ounces of finely-grated parmesan, or any good cheese. Turn it into a basin, and mix with it the yolks of two well- beaten eggs. Whisk three whites to a solid froth,' and just before the souffle is baked put them into it, and pour the mixture into a small round tin. It should be only half filled, as the fondu will rise very high. I'in a napkin around the dish in which it is baked, and ser\e the moment it is baked. It would be well to have a metal cover strongly heated. Time twenty minutes. Sufficient for six persons. Scalloped Cheese.— .Any person who is fond of cheese coi'!»i not faii i are placed in the oven. Where expense is not objected to, parmesan is the best kind of cheese to use for making this dish. \'ery nice with a cup of coffee for a lunch. Cayenne Cheese Straws— A - ^'"> K^^^^ed cheese ; make a Xr^ur '%;■'" rS"^:'.^;"'"^'"'''^ ^"'^ ^^•" tablespoonfuls of I r,- I ../T ;"''^ ^'^'Hdd be boiiinK. and the flour mi.xed ,„ a tlH >, V '"^^ ''"":^= ''^^ '^^' '""'-' '-'"^ '-•'^^•^^e i» the oven fo; it u.th ?1.. f f,''®*;'*--^'-*'" three ounces of dry cheese, and mix no f , '/'^ ''"': "'^^f'.f^"^ '■""^ "^'"'^'^^ "f >'^--'t-d bread, and time of butter; beat the whole tOKether in a mortar with a dessert- oonul of made mustard, a little salt and some pepper ; toas' some he ; te'tl; -r' ""^^'r ""^-'^^^■■"^^'^utit in'shapesand spread ne paste thi. k upon them, and put them in the oven, let them become hot an.l .hghtly browned, serve hot as possible. chaftf:j< XXIII. EGGS Tmkrk are so many ways of cookinK and dressing e^'gs, that it seems unnece.s.;ry lor the ordinary family to use only those' that are the most pi clCllCiil, To ascertain the freshness of an egg. hold it between your thumb and forefinger in a horizontal position, wuh a strong liyht in front of vou. lie tresli e^j^ wil! have a clear ai)pearance, both upper and lower sides beiUK the .ame The stale egR will have a cleat appearance at the lower side, uhile the upper side will exhibit a dark or cloudy api)earant e. ' Another test is to put them in a p.in of cold water ; those that are the l.r.st to sink are the fre.hest ; the stale will rise and float on top ; or. It tiie lar^e end turns up in the water, thev are not fresh. The besi time to, preserving eKKs is from |ulv to September. To Preserve Egg^s.-^There are several recipes for i.reservinK fh .n ?" . 7' ^"^ ''"'■ "'^' '*"" ''^■" '' '^•"' ^''''^ '•' ^"^ effectual, keeping hem fresh from Auj;ust until Spring. Take a piece of c,uick-lin,i as ar^e as a good-Mzed lemon, and two teacupfuls of salt ; put it into a , I bub be until thick as cream ; when it is , old, pour off the top, n hM h will be perte.:tly clear. Drain off this lupior, and pour it over your t'g>;s ; see that the liquor more th.in .overs them. A stone lar is the nio^t convenient ; one that holds about six quarts. and EGGS ^77 The Another manner of pre.erv.n^,^ eggs is to pack then, in ajar wth aycrs of sa t befveen. the lar^c endofthee.g downward, wul a thi k layer of salt at the top ; .over tiylitly, and set in a cool place Son.e put then, in a wire basket or a piece of n>oM,uito net,' and .l.p them in boiling water half a minute; then pack in siNv-dust S ifl another nianner is t(. dissolve a cheap article of gum-arabic ' alu as thin as mucilage, and biu.h over each egg with it hen mck powdered charcoal ; set in a cool, dark place- i, ^""'^ '" Kggs p. Uvu the ^nu.:' po:' a " Je ^T'" 1 o.^sweet cream or milk, and brown nicely . l\;L:;Z.^;"S:!, Shirred EffKS. -.Set into the oven until umte hor n ,- white dish, la..... .-nough to hold tin- P = .mbc o' , common .dh.wmg plenty of roon^ fur .a.h. M U m u a "ulS m^J^.fT''"' and I, eaung the eggs careluily in a .aucer,U: "'i^^ ^ %'T'' into the lu.t dish ; sprinkle over them a snudl quJnt v Tpi ''i» . 'l' vilt, and allow them to cook four ur nve nnnutes Xdh^ng^ a able I7H EGGS 'Plw ' s|)()(jnful of cream for every two eggs, when the eggs are first slipped in, a great iinprovemenl. This is far nitire delicate tlian fried eggs. Or prepare tlie eggs the same, and set tlicm in a steamer, over boiling water. They are usually served in hcjlels baked in individual dishes, about two in a dish, and in the same di-,h they wer<.' baked in. Scrambled Egg^s. — I'ut a tabiespoontui of butter into a hot fry- ing-pan ; tip around so that it will touch all sides of tije pan. Having ready half a dozen eggs broken in a dish, salted and pepjn riMl, turn them (without beating) into the hot butter ; stir them one way briskly for five or six minutes or until they are mixed. He careful that they do not get too hard. Turn over toast or dish up without. Poached or Dropped Eggs. — Have one (|uait of boiling water, and one t.iblespoonful of salt, in a frying-pan. lireak the eggs, one by one, into a saucer, and slide carefully into the saltetl water. Dash with a s|)oon a little water over the egg, to keep the to{j white. 'i'he beauty of a |)oached egg is for the yolk to be seen blushing through the white, which should only be just sufficiently h.irdened to form a transparent veil for the egg. Co(jk until the white is firm, and lift out with a griddle cake-turner, and place on to.isted breail. Serve iiiiineiliately. A tablespoonful of vinegar put into the water, keejjs the eggs from spreading. Djjen gem rings are nice placed in the water and an egg dropped into each ring. Fried Eggs. — Break the eggs, one at a time, into a saucer, and then sliile lliciu carefully ott" into a frying-pan of lard anil butter mixed, dipping over the eggs the hot grease in spoonfuls, or turn them over — frying both sides without breaking tliem. They require about three minutes' lookmg. Kggs can be fried round like balls, by dropping one at a time into a ([uaniity |K>inii!.:: \j: •. :;:t:^.::, .iiiu a tca:!.i;->ju::ju: ul i.;:; ;:uo ;i iiyiiig pan, ana l)reak each egg separately into a saucer ; slip tlie egg carefully into the hot water, simmer three or four minutes until the white is set, then with a skimmer lift them out into a hot dish. Empty the pan of its contents, put in half a cup of cream, or rich milk ; if milk, a large EGGS 179 spoonful of l,uttcr ; pepper and salt to taste, thicken with a very httle cornstarch ; let it boil up once, and turn it over the dish of poached CKKS- It can be served on toast or without. It is a better plan to warm the cream and butter in a separate dish, that tlu; cKKs may not have to stand. EffKS in Cases. -.Make little paper cases of buttered writing paper ; put a small piece of butter in each, an.l a little chopped parsley or oni.m ; pepper an.l salt. Place the ca.es upon .t ^ridin.n over a mcxierate hre of briK'ht . uals, and when the butter melts break a fresh e-^ ,nt„ c,i,.h case. Strew in upon them a few se!is..ned bread-crumbs, and when nearly done, Kla/.e the tops with a hot shovel Serve in the paper cases. Minced Eggs.-Chop up f<... ,r five hard-boiled egRs ; do not inim V then. Uh> tme. Put over the tire in a suital)Ie minfi- > , iel<-ry, et« . If vegetables an' to he added, they should be already ( ooked, seas ve all skin, sinew, etc., and either cut it small or pound r ; ..sie in a mortar, together with a pmper pn)))ortion of spices j;w! „ili ; then either toss in a buttered frying- pan over a ( le.ir tire till it begins to brown, and pour beaten eggs upon it, or beat it up with the eggs, or spread it u|)on them after tiiey have begun to set in the pan. In any case serve hot, with or without a sauce ; Inii garnished with crisp herbs in branches pi(kles, or sliced lemon. The right proportion is one tablespoonful of meat to four ej^gs. .\ little milk, gravy, water or white wine, may be advan- tageously .uldeil to tlie eggs while they are being beaten. I'otted meals m.ike adiniraljle omelets in the above manner. Vegetable Omelet. -M, ike a puree i)y mashin,;.; up reaily- diessed \eget.il)les, together with a little milk,' cream or gravy, and some seasoning. The most suitable vegetables are cucumbers, artichokes, onions, sorrel, green peas, tomatoes, lentils, mushrooms. EGGS i8i them asparaKUs ti.,.,, ,,.>ia -a, miftKs ur turnip. I reparc some cek's by healiiiK' them very hKht. Pr.ur tlcm int., a nice hot fryinti-nan containing a spoonful of but oad the puree ^pon the upper su.f ; and when |>firfc(tly hui, .,■■ „. ful.i the omdet toKcthcr and ser>e. Or cold veKCtabk , may be mcrtly ch..pp.-.l small, then tossed n a little butter, md some beaten and seasoned cl'^s poured «i /er. Omelet of Herbs I'arsley, thyme, and sw,-, „ mix.d K'ves the fainoii m/f/Zi- >ux fiiut^ herhes s., ;,.,pui, ,. wayMde inn in the must i.-mute . r of sunny Frame. .. mclet jardiniere " is two lable^pwnfuis n. \ed parsley, onioi hives .halots ,iMd a feu ie.u, ,.a( h of son.-l and chervil, minced luie and stirred inio the beaten ck^-. before cookinK- It will take a little more Inilter to t'y it than .i plain one. Cheese Omelet.-lU .t up three ckks, and add to them a tabk-|M)unlu, ,1 milk and a tablesjuxinful of j^i ited cheeve ; add a httle more c:heese before foldinK ; turn it out on a hot iish ; erate a litlii; ' !iee-5e over it I)efi)ii' servinj^. Asparagus Omelet.-Boil with a littk-ali, .uui until about lialf cooked, eiK'ht cjr ten stalks of asparaKUs, and tut the -at Lie |)art ,-,us with irsley. tomatoes, them small into ratln 1 small pieces ; beat the e^K^, and mix \\ them. Make the omelet .is above directed. Omelet with parsley is made by addiuK Ji little < In Tomato Omelet. No. 1.— IVel a coup!, which s])lit ihin ton. i.K:.e->, remove the seeds, and . „.,,., ^.„.,„ dice ; then fry them will, a little butter until nearly done, adding salt :: ' i)epper. Beat the eggs and mix the tomatoes with them, and .Kc the omelet a nsual. Or, stew a few tomatoes in the usual way and spread over In tokjing. Tomato Omelet. No. 2. -Cut in slices and place in a stewpan six peeled tomatoes ; add a tablespoonful of cold water a little F^epper, and salt. When they begin to simmer, break in six eggs, stir well, stirring one way, until tlie eggs are cooked, but not too hard. .Serve warm. Rice Omelet.— Take a cupful of cold boiled rice, turn over it a cupful of warm milk, add a tablespoonful of butter i: ,lted, a level teaspoonful of salt, a dash of pei)[)er ; mix well, then .aid three well- beaten eggs. I'ut a tablespoonful of butter in a hot frying-pan, and when It begins to boil pour in the omelet and set the ' \yM\ in a hot oven. As soon as it is ( cjoked through, fold it double, turn it out on a hot dish, and serve at once. Very good. Ham Omelet.— Cut raw ham into dice, fry with butter, and when cooked enough, turn the beaten egg over it, an.i cook as a plain omelet. If boiled ham is used, mince it, and mix with the eggs after they are beaten. Bac on may be used instead of raw h un. Chicken Omelet.— Mmce rather t; one cupful c;f cooked chicken, warm in a leacupful of cream or n. u milk, a tablespcjonful of butter, salt and pepper ; thicken with a large tablespmniful of flcnir. Make a plain omelet, then add this mixture, just before turnintf it I MICROCOPY RESOLUTION 'EST CHART 'ANSI and ISO TEST CHART No 2, 1.0 I.I 1.25 1^ I. Ill 2.8 II 3.2 [13 6 14.0 1.4 I 2.5 || 2.2 2.0 1.8 1.6 ^ APPLIED IK/MGE Inc 165 J East Mam Street Rochester. Ne* York 14609 USA ('16) 462 - 0300 - Phone (716) 288 - 5989 - To, 1 82 EGGS over. This is much better than the dry minced chicken. Tongue is Ciiually ^ood. Mushroom Omelet.— Clean a cupful of lar^e button mush- rooms, fanned ones may be used ; cut them into bits. I'ut into a ste\v|jan an (juncc of butter antl let it melt ; add the mushrooms, a teaspoonful of salt, half a tcaspoonful of pepper, and half a cupful of cream or milk. Stir in a teaspoonful of dour, dissolved in a little milk or water to thicken, if needed. Hoil ten minutes, and set aside utnil the (juielet is ready. Make a plain omelet the usual way, and just before doublinK it, turn the mushrooms f)ver the centre and serve hot. Oyster Omelet.— Parboil a dozen oysters in their own liquor, skim them out, and let them cool ; add them to the beaten eggs, either whole or minced. Cook the s.ime as a phun omelet. Thicken the liquid with butter rolled in flour ; season with salt, cayenne pepjier and a teaspoonful of chopped parsl-jy. Chop up the oysters and add to the sauce. J'ut a few spoonfuls in the centre of the omelet before folding ; when dished, p-ur the remainder of the sauce around it. Fish Omelet.— Make a plain omelet, and when ready to fold, spread (ner it lish prepared as follows ; Add to a cupful of any kind ot cold fish, broken fine, cream enough to moisten it, seasoned with a tal>lespoonful of butter ; then i)epi)er and salt to taste. Warm together. Onion Omelet.— Make a plain omelet, and when ready to turn spread over it a teaspoonful each of chupjK'd onion and minced parsley ; then fold, or, if preferred, mix the minces into the eggs before cooking. Jelly Omelet.— Make a plain omelet, and just before folding together, sjjread with some kind of jelly. Turn out on a warm platter. Dust it with powdered sugar. Bread Omelet. No 1.— Break four eggs int(j a basin and carefully remo\ i- the treadles ; have ready a tablespoonful of grated and sifted bread ; soak it in either milk, water, cream, gravy, lemon juice, or other such liquid, according as the omelet is intended to be sweet or savoury. Well beat the eggs together with a little nutmeg, pepper and salt ; add the bread, and, beating constantly (or the omelet will be crumby), get ready a frving-pan, buttered and made thoroughly hot ; put in the omelet ; do it on one side onl> ; turn it upon a dish, and fold it double to prevent the steam from' condensing. Stale spong-cake, grated biscuit, or pound cake, may replace the bread for a sweet omelet, when pounded loaf-sugar should be sifted over it, and the dish decorated with lumps of currant jelly. This makes a nice dessert. Bread Omelet. No. 2 — Let one teacupful of milk come to a boil, pour it over one teacupful of bread-crumbs and let it stand a few luiuutes. Break si.\ eggs into a bowl, stir (not beat) till well mixed ; then add the milk and bread, season with pepper and salt, mix all well together and turn into a hot frying-pan, containing a large spoonful of butter boiling hot. Fry the omelet slowly, and SANDWICHES 183 Tongue is 'on mush- 'ut into a brooms, a cupful of in a little set aside jubling it, ■vn liquor, ten eggs, with salt, op up the : centre of ler of the y to fold, any kinil )ned with Warm y to turn d minced the eggs e folding n platter. >asin and of grated ■y, lemon intended h a little onstantly ered and de only ; am from ike, may ir should ant jelly. ilk come it stand till well and salt, aining a vly, and when brown on the bottom cut in squares and turn again, fry to a delicate brown and serve hot. Cracker omelet may be made by substituting three or four rolled cracker^ in jjlace of bread. Baked Omelet.— Heat die whites and yolks of four or six eggs separately ; add to the yolks a small cup of milk, a tabiespoon- ful of flour or cornstarch, a teaspoonful of baking powder, one-half tenspoonful of salt, and lastly, the stiff-beaten whites. Uake in a well butteretl pie-tin or plate, about half an hour in a ste.uly oven. It should be served the moment it is taken from the oven, as it is li.djie to fall. Omelet Souffle. — IJreak six eggs into separate cups ; beat four of the yolks, mix with them one teaspoonful of tlour, three table- spoonfuls of powdered suga -, very little salt. Flavour with extract lemon or any other of the flavours that may be preferred. Whisk the whites of six eggs to a firm froth ; mix them lightly with the yolks ; pour the mixture into a greased pan or dish ; bake in a quick oven. When well-risen and lightly browned on the top, it is done ; roll out in wa-m dish, sift pulverized sugar over, and send to table. CHAPTER XXIV. SANDWICHES. Ham Sandwiches. — Make a dressing of half a cup of butter, one lablcspoonful of ini.xed mustard, one of salad oil, a little red or white pepper, a jiinch of salt and the yolk of an egg ; rub the butter to a cream, add the other ingredients and mix thoroughly ; then stir in as much chopped ham as will make it consistent, and spread between thin slices of bread. Omit salad oil and substitute melted butter, if preferred. Ham Sandwiches, Plain.— Trim the crusts from thin slices of bread : butter them, and lay between every two some thin slices of cold, boiled ham. Spread the meat with a little mustard, 'f liked. Chicken Sandwiches.— Mince up fine any cold boiled or roasted chicken ; put it into a saucepan with gravy, water or cream enough to soften it ; add a good jiiece of butter, a pinch of pepper ; work it very smooth while it is heating until it looks almost like a paste. Then spread it on a plate to cool. Spread it between slices of buttered bread. Sardine Sandwiches.— Take two boxes of sardines, and throw the contents into hot water, having first drained away all the oil A few minutes will free the sardines from grease, i'our away the water and dry the fish in a cloth ; then scrape away the skini: and pound the sardines in a nortar till reduced to paste ; add pepper, salt, and some tiny pieces of lettuce, and spread on the sandwiches, which have been previously cut as above. The lettuce adds very much to the flavour of the sardines. 1 84 BREAD Or chop the sardines up fine and squeeze a few drops of Icmon- juirc int.. tlicni an.l spread l)ctuecn buttered bmad or cold biscuits Watercress Sandwiches.- Wash well some watercress, and then dry hem in a cloth, pressing out every atom of moisture as far as possible ; then mix with the cresses hard-b<,iled cgj^s chopped hne, and seasoned with salt and pepper. Have a stale loaf aid some fresh butter, and with a sharp knife, cut as many thin slices as will bo required for two do/.en sandwiches ; tlien cut the cress into ^niall pieces, reniovmK the stems ; phi. e it between each slice of br-ad md butter, with a slight sprinklin- of lemon-juice ; press down the slices hard, and und of common cheese grated, half a teaspo.mful .,f salt, half a teaspoonful ot pepper, half a teasp.K>n(ul of mustard, one tablespoonful of melted butter and one tablespoonful of \ineL;ar .,r c<,ld water. Take the yolk of the CKK and put it into a small bowl .and crumble it down put into it the butter and mix it smooth with a spoon, then add the Vilt pepper, mustanl, and the cheese, mi.xing each well. Then put in ihe tablesi.oonful of vinegar, which will make it the proper thickness If vinegar IS not relished, then use cold water instead. Sijiead" this between two biscuits or pieces of oat-cake, and vou cnild not reciuire a Ijctter sandwich. Some people will prefer 'the sandwiches less highly seasoned. In that case, season to taste. CHAPTER X.XV. BREAD. A.MONc; all civilized people bread has become an article first necessity ; and properly s(j, tor it constitues of its. . . comniet. hfe sustamer, the gluten, starch and sugar which it cont.ns renre- sentm,^ ozotized and hydn.-carbonated nutrients, and combining the sustammg powers of the animal and vegetable kingdoms in one" pro- duct. As there is no one .article of food that enters so largely into od of the complete duct. r.,,., , , ' -..i^..7. :syj i,u_m.-iv into ,. , - ''^'^ '^■' h^^^\ so no degree of skill in preparing other articles c.m com,,ensate for lack of knowledge in the art of making subject will enable anyone to comprehend the theory, and then orcbnary care in practice will make one fanuliar with the process General Directions.-The first thing required 'for making BREAD 185 wholesome bread is the utmost cleanliness ; the next is the sf)unclness and sweetness of all the ingredients used for it ; and, in addition to these, there must be attention and care through the whole process. In mixing with milk, the milk should be boiled— not simply .-.(aided, but heated to boiling over hot water — then set aside to cool l)(;fore mixing. Smiplc heating will not prevent bread from turning sour in the rising, while boiling will act as a preventive. So the milk should be thoroughly scalded, and should be used when it is just blood warm. Too small a proportion of yeast, or insufficient time allowed for the dough to rise, will cause the Inead to be heavy. The yeast must be good and fresh if the bread is t(j be digestible and nice. Stale yeast produces, instead of vinous fermentation, an acetous fermentation, which tlavours the bread and makes it disagree- able. Poor yeast produces an imperfect fermentati(jn, the result being a heavy, unwholesome loaf. If either tlie sponge or the dough be permitted to overwork itself— that is to say, if the mi\ing and kneading be neglected when it has reached the proper poin' for either— sour Ijread will proloably be the consequence in warm weather, and bad bread in any. The goodness will also be endangered l)y placing it so near a fire as to make any part of it hot, instead of maintaining the gentle and equal degree of heat required for it-, due fermentation. Heavy bread will also mo-.t likely be the result of making the dough very hard, and letting it become quite cold, particularly in winter. An almost certain way of spoiling dough is to leave it half-made, and to allow it to become cold before it is finished. The other most common causes or failure are using yeast which is no longet sweet, or which has been frozen, or has not hot liquid poured over it. As a general rule, the oven for bnk'ng bread should be rather quick, and the heat so regulated as to penetrate the dough without hardening the outside. The oven-door should not be (jpened after the bread is put in until the dough is set or has become firm, as the cool air admitted will have an unfavourable effect on it. The dough should -ise and the bread begin to brown after about fifteen minutes, but only slightly. 15ake from fifty to si.xty minutes, and have it brown, not black or whitey brown, but brown all over when well baked. When the bread is baked, remove the loaves immediately from the pans, and place them where the air will circulate freely around them and thus carry off the gas which has been formed, but is no longer needed. Never leave the bread in the pan or on a pine table to absorb the odour of the wood. If you like crusts that are crisp do not cover the loaves ; but to give the soft, tender, wafer-like consistency which many prefer, wrap thciii, while stili hot, in several ihicknesscb of bread-cloth. When cold put them in a stone jar, renioving the cloth, as that absorbs the moisture and gives the bread an unpleasant taste and odour. Keep the jar well covered, and carefully cleansetl from crumbs and stale pieces. Scald and dry it thoroughly every two or : :| ii 1 86 15 READ ft three days. A yard and a half sc|iiarc of coarse tabic linen makes the l)est bread-.lcnli. Keep a good supply ; use them for no other |)U.pO.SC. Some peoidc use scalding water in making wheat bread ; in that rase the tlour must be scalded and allowed to cool l)eforc the yeast is ad(le(l,— then proceed as abne. lircad made in this manner keeps moist in suinuK-r, much longer than wlien made in the usual mode Compressed yeast is better than anv other. It is sold in all grocery stores, makes fine light, .sweet bread, and is a much (lui. ker proeess, and can always be had fresh, being delivered every day Wheat Bread.— .Sift the tlour into a large bread-pan or bowl • makmg a h')lc m the uiRldle o*" it, and i)ut m a one ( ake of iire- parcd compressed yeast, dissolved in oue half-cup of lukewarm water to two .piarts of flour ; stir the yeast lightlv, then pour in vour wetting, ■ either milk or water, as you (hoose,— which use warm in winter, and ( old m summer ; if you use water as " wetting," dissolve It in a bit of butter of the size of an egg,— if vou use milk, no butter IS necessary; stir in the "wetting" very lightlv, but do not mi.x all the tlour into It ; then cover the i)an with a thick blanket or towel, and set it, in winter, in a warm place to rise,— this is called "putting the bread in sjionge." In summer the bread should not lie wet over mght. In the morning add a teaspoonful of salt and mix all the tlour in tlie pan with the sponge, kneading it well ; then let it stand two hours or more until it has risen quite light ; then remove the dough to the moulding-board and mould it for a long time, cutting it in pieces and moulding them together again and again, until the dough is elastic under the pressure of your hand, using as little flour as possible ; then make it into loaves, put the loaves into baKing-tins. 1 he loaves should come half-way up the pan, and thev should be allowed to rise until the bulk is doubled. When the h.ives are ready to be put into the oven, the oven should be readv to receive them. It should l)e hot enough to brown a teaspoonful of flour in five nunutes. I he heat should be greater at the bottom than at the top of the oven, and the fire so arranged as to give sufficient strength of heat through the Ijaking without being replenished. Let them stand ten or hfteen nunutes, prick them three or four times with a fork, bake in a (juick oven from forty-five to si.xty minutes. After making bread a few times the cook will become familiar with the appearance of the tlough, and can then safelv vary the time, and try any other experiments that her ingenuity may suggest. Keep well covered in a tin box or'large stone crock, which should be wiped out every day or two, and scalded and dried thoroughly in the sun (jnce a week. ' Bread.— Use for two loaves of bread three tjuarts of sifted flour, nearly a quart of warm water, a level tablespoonful of salt, and one cake of prepared compressed yeast. Di^,M)lve the yeast in a pint of lukewarm water ; then stir into it enout'h flour to make a thick batter. Cover the bowl containing the batter or spimge with a thick folded cloth, and set it in a warm place to rise ; if the tempera- ture of heat is properly attended to, the sponge will be foamy and BREAD 187 with and li>,'ht in half an hour. Now stir into this spooKC the salt dissolved in in a little warm water, add the rest of the flour and sufficient warm water to make the do'i^'h stiff enouKh to knead ; then knead it from five to ten minutes, divide it into loaves, knead a^ain eac h loaf and put them into hi. tered l)akin<,^-tins ; cover them with a doubled thii k cloth, and set a^'ain in a warm place to rise t^.ice tlu'ir heiKht, then bake the same as any bread. This bread has the advanta^^e of that made of home-made yeast as it is made inside of three hours, whereas the other reciulics from twelve to fourteen hoiu's. Salt-Raising Bread. ^While K'l-'ttinK breakfast in the morning, as soon as the tea-kettle has boiled, take a cjuart tin < up or an earthen quart milk pitcher, scald it, then fill one-third full of water about as warm as the tinker could be held in ; then to this add a teaspoonful of salt, a pinch of brown su^'ar and coarse floi'- enough to make a batter of about the right consistency for griddlc-> ,..;es. Set the cup, with the spoon in it, in a closed vessel half-filled with water moderately hot, but not scalding. Keep the tempenituie as nearly even as possible, and add a teaspoonful of flour once or twice during the process of fermentation. The yeast oukIu to reach to the top of the bowl in about five hours. Sift your flour into a pan, make an opening in the centre, and pour in your yeast. Have ready a pitcher of warm milk, salted, or milk and water, (not too hot or you will scald the yeast germs,) and stir rapidly into a pulpy mass vvith a spoon. Cover this sponge closely, and keep warm for an hour, then knead into loaves, adding flour to make the proper consistency. I'lace in warm, u ell-greased pans, cover closely, and leave till it is light. Hake in a steady oven, and when done let all the hot steam escape. Wrap closely in damp towels, and keep in closed earthen jars until it is wanted. This in our grandmothers' time used to be considered the prize bread, on account of its being sweet and wholesome, and required no prepared yeast to make it. Nowadays yeast-bread is made with very little trouble, as prepared yeast can be procured at almost any grocer. Household Bread.— The recipe for the far-famed household bread is as follows : This rule is more elaborate than the preceding ones and takes more time, but the results are excellent. Use one quart of milk, lard the size of an egg, or, what is its equivalent in actual measurement, a rounded tablespoonful, two quarts of flour, one of them even, the other a heaping (juart ; one cake of prepared compressed yeast, a heaping teaspoonful of salt, and an even teaspoonful of white sugar Dissolve the yeast and sugar in a very little tepid water, just as little as possible ; scald the lard in the milk, add the salt, and when cool, add to the yeast, and stir in the tlour to make a rather stiff dough, but do not knead, let it . . -e '!rt. U:^i:\. , 1:1 lue !ijvi:!;:i^, uic vciV r;;-,i tiling, i^iir it v.iuv.Ti, and when it is risen again do not knead, but shake with the flour on the board, take out the dough and work with the hands just enough to make it smooth and free from the flour ; put into the pans to rise fel I Pi 1 88 15 READ m^ • .«•' a.s. n, .uKi hakv. from thirty to forty minutes, according to the size of Bu«lri^nu''R '■ "':." 'V'>: '^•" ^^■''^■" ^'^^ '"•^■'^^^ '^ fi'-^t P"t in. hnH ?L Bread.-S,ft enough flour into a c,uart of hot vc 7': -HH '"f"' -^.^'^'l^'-tter; add a cake of prepared When Mn, workui half a teaspoonful of soda which has been dis- :pl:;;;h,, ::::;f;'^- - ^^ -'^-P^-^"- -^ -r. water, and a; . a tet nn'!I!!II*,l^r?'''.~y", '' '!"'"'' "! ''"'''''' "'^^^' "^'"^ •'"'"' --^ C'-'kc of and r .11 7' 'r'' '^r'", '''^"''^■"' '" "'' ""'« lukewarm water, 'Sted flo '";' "^ >"^;ltc'd butter. Stir into this a pint o salt nZ' ,;'^"^^7*^I'°""f"' ^'f ^"Kar and half a teaspoonful of to make a hn , cIoukI,. Ra.se a^am, place in pans ; raise a^ain, and bake in a moderately slow oven. i' ■'^i-^ '>.cdium-sized potatoes, pour off iH. u. t., and mash hne. Dissolve one cake of prepared yeast ime ami i; 1 , ' '';'f"^ir-"^' ^'^'^^ "^ ^"K'ar, butter and lard, batte 4o ^'-•'•^^l"""]^"'-^ '^f ^^;^lt -'^n^l enough flour to make a sof battel. Se o rise, and when light add suflRcient flour t., make i well iisen, bake m a moderately <|ui( k oven cunh,?*!?'" Breacl.-()ne cupful of wheat flour, one half tea- half a teacupful of ukewarm water, one teaspoonf d (,f salt, one pint of warm water; add sufficient Graham flout' to make the dough a night, n the morning, mix well, and pour into two medium-sixec pans ; they will be about half full ; let it' stand in a warm p ce um Ujises to the top of the pans, then bake one hour in a pretty hot This should be covered about twenty minutes when f^rst put into he oven with a tJ.ick brown paper, or an old tin cover ; it prevent the upper crust hardening before the loaf is well-risen. I \hTe directions are correctly followed the bread will not be heavy or odden as it has been tried for > ears and never failed ^uauen, Graham Bread (Unfermented.)-Stir together three he^n- .ng teaspoon uls of baking powder, three cups of gS am flour and one cup of white flour; then add a large teaspoonfu f ^U ' and stiff .1 battel as can be stirred with a spoon. If water is used a himn of butter as large as a walnut may be melted and sti red n o ' Bake immediately in well-greased pans. ^^ Graham Brown Bread.-One pint of rye flour, one quart o co,n-.neal, one teacupful of Ciraham flour, all fLh ; k If a teacu, - ful of molasses or brown sugar, a teaspoonful of salt, and op!! X f prepared yeasi dissolved in lukewarm water. Mix into as stiff a dough as can be stirred with a spoon, using warm water for wetfng^ Let It rise several hours, or over night; in the morning, or when A: i BREAD 189 pour liKht, beat it well and turn it into well-creased, deep bread-pans, and lot it rise .iKain. r.ake in a in(Kli;ratc oven from three to four hours. Brown Bread (Unfermented.)— One ( upful of rve flour, two cupfuls of (orn-nieal, one cupful of white tlour, half a tca- ( upful of Miola'^ses ur suKar, a teaspoonful of salt. .Stir all toKether thoroughly, and wet up with sour nulk ; then add a level teaspoonful of soda dissolved in a tabIesi)oonful of wati,'r. Tiie same (an he made of sweet milk, by suhstitutiivr bakin^-iJowder for soila. The batter to be stirred .is thick as can be with a spoon, and turned into well- j^reased p.ins. Sefton Brown Bread.— One j)int of mrn-meal, pour over cncjuj^h boilin- water to timiouKhly scald it ; when cool, add one pint of light, white bread spcjnge, mix well together, add one cupful of molasses, and Oaham flour enough to mold ; this will make two loaves ; when light, bake in ;i moderate oven one anil a half hours. Rayton Brown Bread.— Two and one-half cupfuls of corn- meal, one and one half ( ujifuis of rye-meal, one egg, one cup of molasses, one half cake of prepared' yeast, a little salt and one (juart of milk. Hake in a covered dish, either e.irthen or iron, in a niodenitely hot o\en three hours. Steamed Brown Bread.— One cup uring over it just enough boiling water to merelv wet it, bu; not enough to make it into a batter, stirring constantly with a spoon), one- half cup of mcjlasses, two teaspoonfuls salt, one cake of pre[)ared yeast dissolved in lukewarm water ; make it as stiff as can be stirred with a sp on, mixing with warm water, and let rise all night. In the n-.ornmg put it in a large pan, smooth the top with llic- hami dipped in cold water ; let it stand a short time, and bake five or six hours. If put in the oven late in the day, let it remain all night. Graham may be used instead of rye, and baked as above. if II 'Wi If 190 MREAD This is similar to the old-fashic^ned ryo bread of our Krandmothcrs' days, but tliat was placed in a kcttli-, allowed to rise, then jilaced in a ' ovcrcd iron pan upon tho hearth l)cfore the fire, with (ouls heaped iiI)on tlic lid, to bakf all ni^ht. French Bread.— licat to-ether one pint of niiik, four table- s|)0(jnhil^ (.1 iiKltfd butter, or half butter or half lard, one cake of prepared yeast dissolved in lukewarm water, one teasf>oonful of salt and two e^j^s- Stir into this two (piarts of flour. When this dou^'h IS risen, tnake into two large rolls, and bake as any bread. Twist Bread. -l.et the bread be made as' directed for wheat Cut a( ross the top diaj,'onal j;ashes just before putting into the oven bread, then takt- three pieces as large as a pint bowl eadi ; strew a little tlour over the paste-board or taljle, roll eai h |)ie( e under your hands, to twelve inches length, making it smaller in circumference at the ends than in the middle ; iiaving rolled the three in this way, take a baking-tin, lay one part in it, join one end of ea( h of the other two to it, and braid them together the length of the rolls, and join the ends by |)ressing them togethc-r ; dip a brush in milk, and |)ass it over the to]) of the loaf ; after ten minutes or so, set it in a (piic k oven and bake for nearly an hour. Corn Cake. — One cjuart of milk, one pint of corn-meal, one teacupful of uhe.it (lour, a teaspoonful of salt, two tablespoonfuls of melted butter. .S( aid tiie milk, and gradually pcnir it on the meal ; when cool, add the butter and salt, also a' half cake of prepared yeast. iJo this at night ; in the morning beat th of sweet milk, two of sour milk, two-thirds of a cup of mola^-.es, one of wheat tlour, flour of corn-meal, and one cake of preiiared yeast : steam for three hours, and l)ro\vn a few minutes in the oven. Indian Loaf Cake — Mix a teacupful of powdered white siiK'ii- with a quart of nrh mjlk, and cut up in the milk two ounces of butter, addiuK 'i saltspoonful of salt, i'ut this mixture into a covered pan ()r skillet, and set it on the (ire till it is scaldinK ^lot. Then take It off, and scald with it as much yellow Indian meal (previously sifted) as will make it of the consistency of thick boiled mush. Heat the whole very hard for a q.iaiter of an hour, and tlu-n set it away to i.ool. ' While it is cooling, beat three eggs very light, and stir them gradually into the mixture when it is about as warm as new milk. Add a tcai:u|)ful of lukewarm water into whi( h has been dissolved a cake of prepared yeast and beat the whole ancjther quarter of an hour, for much of the goodness of this cake depends on its being long and well beaten. Then ha\e ready a tin mould or earthen pan with a pipe in the centre (to diffuse the heat through the middle of the cake;. The pan must be very well buttered, as Indian meal is apt to stick. I'ut in the mixture, cover it. and set in a warm place to rise. It should be light in about four lunirs. Then bake it two hours in a moderate oven. When done, turn it out with the broad surface downwards, and send it to table hot and whole. Cut it into slices and eat it with butter. This will be found an excellent cake. If wanted for breakfast, mix It, and set it to rise the night before. If properly made, standing all night will not injure it. Like all Indian cakes, (of which this is^one of the best,) it should be eaten warm. Johnnie '^ake— Sift one quart of Indian meal into a \r,m ; make a hole in the middle and pour in a pint of warm water, adding one teaspoonful of salt ; with a spoon mix the meal and water gradually into a soft dough; stir it very brisklv for a quarter of an hour or more, till it becomes light and spcmgy ; then spread the dough smooth and evenly on a straight, flat board (a piece of the head of a flour-barrel will serve this purpose) ; place the board nearly upright before and open fire, and put an iron against the back to support It ; bake it well ; w;,; . done cut it in squares ; send it hot to table, split and buttered. Spider Corn Cake.— Ueat two eggs and one-fourth cup sugar together. Then add two cups sweet milk, in which you have dissolved unc half cake of prepared yeast. Add a teaspoonful of salt. Then mix one and two-third cups of granulated corn-meal and one-third cup flour with this. Put a spider or skillet on the range, and when it is hot melt in two tablespoonfuls of butter. Turn I I 193 IJISCUITS, ROLLS, ETC. ur m the ...rn-rakc .n.Miirc an.l ...1,1 one ,noro . up ,.f .uret milk. "" 'In n„ st.r aftmvanU. I',,, ,l,i. in the oven and Lake fr n ;:?:^r;y:i;s;:;^^:"'"^"-- '''- '-- "-« ^'-'•' ^- ^^ --^ Southern Corn-Meal Pone or Corn DodKcrs.-Mix with cokl u.itcr luiu a ^nh .IoukI. .mu- .,uait ..I .uuthiTu < oni-ineal siftcl .1 tcasponnfu! of salt, a tahksp.M.nful ,.f Imuut ,.r l.ir.l indt.-d. M„uki .n oovaUakes wuh the han.ls an.l hake in a very hot .nen, in we - Rased Potato Cake.- I'.n.at.,-. akes, tc he served with (MS lamb M- with K.iuie, are made of ecpial .inantities of mashed po .Uoes and of tlour, say one .p.art of ea' h. two t.d.lespuon^ Is of butrer .a hule sa ,. ..nd m.ik enuu.h to n.ake a hatter as h,r ..rdle- rakes, t..th,s allow half a teacui.ful of lukewarm water into which li^ht and bubbles of au" fonn, and bake in muffm tins. These arc Kood also w,th fruasseed , hicken ; take them from the tins and drop in the Kiavy just before sendin'^ to tlie table. ^ chai'tkk xxvi. BISCUITS, ROLLS, MUFFINS FRITTPR ran be used m place of milk in all raised dou^h, and the uuKh should bo thonn^hb li^ht before makin, into^ loave or .M.uus; then when moulding them, use as little flour as possible be clone uell uul for some length of tune, as this makes the pores Kcrih^ c,::;::h'tr stj"' ^"^' '-'-■ '-^ -'-'' •- -^^^^ -- - Where any recipe calls for baking-powder, and you do not have it, ou can use cream of tartar and soda, in th. proportion of one eve teaspoonful soda to two of c ream of tartar. When the recipe calls for sweet milk or cream, and you do not have . , you may use m place of it sour milk or crean,, and, in that case, bakmg-powc er or cream of tartar must not be used, bu baking Mxla, usu.g a level teaspc;onful to a c,uart of sour milk ; the m Ik it to wliey or to be watery. ° When making biscuits or bread with baking-powder or soda and creani of tartar, the oven should be prepared first ; th.. do-b u-,\Zd Drcluer^iXr'"'" ^'^' "^'^^ '"miediately, as soon as" it Cecomes the pioper lightness, to ensure good success. If the oven is ton sinw the article baked will be heavy and hard. ' HISCUITS, KOLLS, ETC. »93 r tlic pan. uix't til ilk, ).ike from 1! a streak -Mix wilh L'al, sifted, 1. Mould n, in well- n. ved with f mashed tollfuls of lor ^^inlle- ito V. hi< h till it is "licse arc nnd drop FERS, AND m- the L'j^xs and I l)c';Ucn. and the )aves or »()ssible ; d should he pores :ii not to have it, >ne level do not , in that : baking milk is enough )da and h.'.ivUcd mes the lo slow, As m bc-itiiig cake, never stir ingredients into hatter, but beat them in, by bfat.ng down fn.in the botKmi, ami up, ami over again. I hi. lap. tin- .iir int.. the batter, which produces littlr air-, ells ami . auses the .IoukI. to putf anti swell as it romes in contact with the h(Mt while ( u.il- •!.'. To Rene%# Stale Bread.-To freshen ..tale biM u,i. or rolls init them int(. a ..te.imer for ten minutes, then dry them otT in a hot oven ; or dip ea. h roll f.,r an instant in ...Id water and heat them < ri.p ill the oM'ii. Warm Bread for Breakfast.-Uough. after it has become oii^e Mill.. ifiiUy raised ami pcKc-aly li>;ht, . anm.t afterwards be mjuied by setting a.ide in .any cold pla, c where it cannot freeze ; Iheref.jre, bisum. rolls, etc., can be made Lite the day before wanted for breakfast Prepare them ready for bakinK by ■ .ouldiUK them out late m the evening ; lay them a little apart on buttered tins; cover the tins with a . lutli. then h,Id .tround that a newspap'.r, so aj to exclude the air, a. that has a tendency to cause the crust to be haul .and thuk when baked. The best pl.ice in the summer is to place them m the ice-box, tlun .ill you have u> do in ;he morning (an hour before breakfast time, and Nshile the oven is hcitini;; is t(i brinw themf^rom the ice-box, take otf the doth and warm it, and place li over th.-in a^ain ; then set the tins in a warm plate near the hre. I his will Kive them time to rise and bake when needed. If these directions are folhnved r.Klitly, you will find it make, no ditie.ence with their liKhtness and y<;o,lnes., and you can .dwavs be sure of warm raised biscuits for bieakf.ist in cjue hour's time ' Stale rolls may be made li^ht and ti.ikey by dipping fur a moment in cold water, and placing immediately in a very hot oven to be made cn.p and hot. Soda Biscuits-One qu.iri of sifted tlour, one teaspoonful of sod.i, two tea.jHKmstuls of cream ot tartar, one te.i>|M„Hihil of salt • mix thoroughly, .md rub in two lablespoonfuls of butter, and wet with one pint of sweet milk. Bake in a cjuick oven. Baklng-Powder Biscuit-Two pints of rtour, butter the size of an eyg, three heaping leaspounfuls of b.ikiny-powder, and one tea- -spoonlul of salt ; make a soft dough of sweet milk or water, knead as litt e as possible, cut out with the usual biscuit-, utter and bake in a rather ijuick oven. Sour Milk Biscuit-Rub into a quart of sifted flour a piece of butler the size ol an egg, one tea.p.jonful of salt ; stir into this a pint of stnirmilk, dis„.f„^..t,. r..,„ from lumps, add a tablespoonful of butter, one egg,"and a7^im of'swee^ of the milk \\ hen cool beat in half cup lukewarm water into which has been chssolved a cake of prepared yeast. Put in just enough flour to make a stiff dough. When this rises make into small cakes Let them rise the same as biscuit and bake a delicate brown This dough is very fine, dropped into meat soups fbr pot-pie. Vinegar BIscuits.-Take two quarts of flour, one large table- spoonful of lard or butter, one tablespoonful and a half of vinetrar and one tablespoonful of soda ; put the soda in the vinegar and stir it well ; stir in the flour ; beat two eggs very light and add to it • mi ? 'I I 196 BISCUITS, ROLLS, ETC. make a dou^'h with warm water stiff enough to roll out, and cut with a buscuit-cutter one inch thick, and bake in a quick oven. Grafton Milk Biscuits.— Br)il and mash two white potatoes; add tw(i lcasi)oonful.s of brown sugar ; pour boiling water over these, enough to soften them. When tcjjid, add one cake of prepared yeast ; when light, warm three ount es of butter in one pint of milk, a little salt, and Hour enough to make stiff spcjnge ; when risen, work it on the board ; put it back in the tray to rise again ; when risen, roll into cakes, and let then'' stand half an hour. JJake in a quick oven. These l)isruils are fine. Sallylunn. — Warm one-half ( upful of butter in a pint of milk ; add a tcaspoonful of salt, a tables[)oonrul of sugar, and seven cupfuls of sifted tlour ; beat thoroughly, and when the mixture is blood warm, add fnir beaten eggs, and last of all, a cake of prepared yeast dissolved in half a cup of lukewarm water. ISeat hard until the batter breaks in blisters. Set it t(j rise over night. In the morning turn it into a well-buttered, shallow dish to rise again about fifteen or twenty minntcs. iJ.ike about fifteen to twenty minutes. Tile cake shoukl l)e torn apart, not cut ; cutting with a knife makes warm Ijiead heavy. Hake a light brown. This cake is frecpiently seen on homely tal)les. Rye Biscuits. — Two cujjs of rye tl(jur, one cup of wheat flour, a tablesp(jonful of sugar, a little salt. Dissolve a cake of prepared yeast in a little lukewarm water ; add to this enough flour to make a soft batter. Mix over night or early in the morning. When light, remould, place in i)ans and let rise again. London Hot-Cross Buns.— Three cups of milk, one cake of l)reparcd yeast dissolved in a cup of tepid water, and Hour enough to make a thick batter ; set this as a sponge over night. In the morning, add half a cuj) of melted Initter, one cu]) of sugar, half a nutmeg grated, one sallspocjnful of salt, and llour enough to roll out like bisf-uit. Knead well and set to rise for five hours. Roll the dough half an inch thick ; cut in round cakes, and lay in rows in a buttered baking-|)an, ami let the cakes stand half an hour, or until light ; t'.ien put them in the oven, lia\ ing thst made a deep cross on each with a knife. Hake a light brtjwn, and brush over with white of egg be.ilen stiff with powdered sugar. Rusk, with Yeast.— In one large coffee-cup of warm milk, dissolve half a cake of prepared compressed yeast ; to this add three well-beaten egs-'s. a small ( u]i of sn;;r)r and a teaspoonfu! of r/.ih • beat these together. Use flour enough to make a smooth, light dough, let it stand until very light, then knead it in the form of biscuits ; place them on buttered tins, and let them rise until they are almost up to the etlge of the tins ; pierce the top of each one, aud bake in a cjuick oven, ('.laze the to|)s of each with sugar and milk, or the white of an egg, before baking. Some add dried currants, well-washed and drietl in the oven. Rusks.— Two cups of raised dough, one of sugar, half a cup of butter, two Acll-ljeaten eggs, flour enough to make a stiff dough ; set to rise, and when light, mould into high biscuit, and let rise again : rub BISCUITS, ROLLS, ETC. 197 damp sugar and cinnamon over the top and place in the oven. Bake about twenty minutes. Doughnuts — Dissolve three cakes of prepared compressed yeast in one quart of lukewarm milk ; add flour to make a moderately stiff sponge. Let sponge get well ready, then add two teaspoonfuls of salt, hve ounces of butter, five ounces of lard, one pound of sugar, one pint of lukewarm - ':, six eggs, spices to suit taste, a little extract of lemon, and tlour make dough as soft as can be handled Let dough get light, tl:,.!j roll out and cut with round cutters, ami place on table well dustetl with tlour until ciuile light, then fry in lard. .Makes one hundretl and twenty. Scotch Scones.— Thoroughly mix, while dry, one (piait of sifted Hour, loo,-,cly measured, and rub into it a tablespoonful of cold butter and a teaspocjnful of .salt. Be sure that the butter is well worked in! Add sweet milk, into which has been dissolved (jne cake (jf pre- pared yeast, enough to make a very soft paste. Roll out the paste about a cpiarter of" an inch thick, using plenty of flour cm the paste- board anil rolling-pin. Cut it into triangular pieces, each side about ftnir inches long. Flour the sides and bottom of a biscuit-tin, and l)lace the pieces on it. Bake immediately in a quick oven from twenty to thirty miuutes. When half done, brush over with sweet milk. Some cooks preler to bake them on a floured griddle, and cut them a round shape the size of a saucer, then scarred across to form four quarters. Cracknels.- -Two cups of rich milk, four tablesjioonfuls of butter and half a cake of prepared yeast, a talilespoonful of salt ; mix warm, add flour enough to make a light dough. When light, roll thin, and cut in long pieces three inches wide, prick well with a fork, and bake in a slow oven. They are to be mixetl rather hard, and rolled very thin, like soda crackers. Raised Muffins. No. 1 — Make a l)atter of one pint of sweet milk, one teaspoonful of sugar, one of salt, a tablespoonful of butter or sweet lard, and a cake of prepared yeast ; atld flour enough to make it moderately thick ; keep it in a warm, not hot, place, until it IS quite light, then stir in one or two well-beaten eggs, and half a teaspoonful of soda, dissolved in a little warm water. Let the batter stand twenty-five or thirty minutes longer to rise a little, turn into well-greased inuffin-rings or gem-pans, and bake in a quick oven. To be served hot, and torn open, instead of cut with a knife. Raised Muffins. No. 2.— Three pints of flour, three eggs, a piece of butter the size of an egg, two heaping teaspoonfuls of white sugar, one cake of prepared compressed yeast, and a quart of milk ; warm the milk with the butter in it ; cool a little, stir in the sugar and add a little salt; stir this gradually into the flour; then add the eggs wci; beaten ; dissolve the yeaal in half a tup of iukevvarm water and add to the other ingredients ; if the muftlns are wanted for luncheon, mix them about eight o'clock in the morning ; if for break- fast, set them at ten o'clock at night ; when ready for baking, butter the muffin-rings or gem-irons, and bake in a quick oven. 198 UISCUITS, ROLLS, ETC. ri? Egg Muffins (Fine).— One quart of flour, sifted twice; three cgKs, the wliites and yolks beaten separately, tliree teacups (;f sweet nulk, a teasp(j(,nful of salt, a tablespoonful of su^-ar, a large table- spoonful i>( lard or Initter, and two heaping teaspoonfuls of baking- imwder Sift together flour, sugar, salt, and baking-jxnvder ; rub in the lard cohl, add the beaten eggs and milk; nnx quickly into a smootli batter, a little firmer than for gndtiled-( akes. (Irease well some mufhn-i)an:;, and fill them two-thirils full. liake in a hot oven fifteen or twenty mmutes. These, made of cream, (Miiittmg the butter are excellent. ' Plain Muffins — One egg, well beaten, a tablespoonful of butter and a tablespoonful of sugar, with a teasi)oonful of salt, all beaten until very light. One cu]j of milk, three of sifted flour, and three teaspoonfuls of baking-powder. One-half (iraham and one-half rve meal may be used instead of wheat flour. ..r two cups of corn-meal and one of flour. Drop on well-greased patty-i)ans antl bake twenty minutes in a rather (juirk oven, or bake on a griddle in miifrin-rin"s Muffins Without Eggs.— One quart of buttermilk, a cake of l)repaied yeast dissolved in the milk, a little salt, and flour enough to make a stiff baiter. Drop in hot gem-pans and bake in a n together with the lard or butter; make a stiff batter, so lo ll" d h'.t "nl '"'"'■ ^'""^ ''^" ^'T""- ^'•'^^■^ '^^ ^'^'"■P''^"'^ very hot. 111! and bake hhccn minutes in a hot oven The same name can bo inade oi sweet milk, using th,e<- teaspoonfuls .slioitenm.L;. hxreileiu. Muffins of al! kinds should only be cut just around the edge, then pulled open with the liii^rr.-,. ^ ' Plain Graham Gems.-Two cupfuls of the best (;raham meal two of water, fre>ii and cold, or milk and water, and a little salt Stir bii.kly for a minute or two. Have the gem-pan hot and well" greased, on tlie top of the stove while p(,uring in the batter. Then place in a very h.u oven and bake forty minutes. It is best to die. k the heat a httle when they are nearly done. As the best prepared gems may be spoiled if the heat is not sufficient, care an„- _• . . f iiour, one tabiespoontul of corn-meal, one teaspoonful of 'soda half a teaspoonful of salt. Beat the eggs separately, n^,ix the earn with the beaten yolks, stir ,n the flour, corn-meal, and' salt ; add the soda ds- solved in a httle sweet milk. and, last, the whites beaten to a S fro h 200 lUSCUITS, ROLLS, ETC. Rice Waffles. No. 1.- One quart of flour, half a tcaspoonful of salt, one tcaspoonful of su^ar, two tcaspoonfuls of bakinK-powder, one lar.irc tablespoonful of butter, two c^gs, one and a half pints of milk, one (;ui)ful of hot l)(,ilcd rice. Sift the (lour, salt, sugar, and baking-powder w(rll together ; rub th(- butter into the flour ; beat the eggs well, scparaK'ly, and add the stiff whites la^t of all. Rice Waffles. No. 2 — Rub tnrough a sieve one pint of boiled nrc, add to it a tablespoonful of dry t\»ui; two-thirds of a tca- spoonful (jf salt, two teaspoonfuls of baking-powder. Heat separately the yolks and whites of three eggs ; add' to the yolks a cu]) and a half of milk, work it into the flour, then add aii ounce of melted butter ; beat the whites of eggs thorouKhiy ; mi\ the whole together. Heat the watile-iron and grease it evenly; pour the batter into the half of the iron over the range until nearly twci-thirds full, cover, allow to cook a moment, then turn and bicnvn sli-htly on the other side. German Rice WafRcs. -Moil a half-pound of rice in milk until It beioiucs tliorou-hly soft. 'Ihen remove it from the fire, stirring it constantly, and addin.^, a little at a time, one quart of sifted flour, Ave beaten ei^i;s ''i '''ike of in.pared yeast, a half-pound of melted butter, a little salt, and a teacupful of warm milk into which the yeast has been dissolved. Set the batter in a warm place, and wlien risen, bake in the oi(linai\- way. Berry Tea-Cakes^— Nice little le.'i-( akes to be baked in muffin- rings are made of (,ne ( up of su^ar, two e.^gs, one and a half cups nl milk, one hea|)ini,' teaspoonful of bakini^-jxjwder, a jjiec e of butter the size of an egg and flour sutiaient to m.ike a stiff" baiter. In this batter stir a i>int bowl of fruit— any fresh are nice— or canned berries with the juice iHnired off. Serve while warm and they are a daintv addition to the tea-ta!)le. Eat with Initter. Rye Dropped-Cakes.— One pun of warm milk, with half a tea- spoonful of soda dissoKcd in it, a little salt, four egys, well beaten, and flour enou.^h to make a thin batter ; bake in little cups, buttered,' and in a hot o\cn, or in small ( ak('s upon a hot griddle. Wheat Dropped-Cakes.— One pint of cream, six eggs well beaten, a little salt, antl wheat flour enouj^h to make a thin batter ; bake in little ( nps buttered, and in a hot oven fifteen minutes. Pop-Overs — Two cups of flour, two cups of sweet milk, two eggs, one teaspoonful of butter, one teas|)oonful of salt, bake in cups in a quick oven llftcen iiMnutes. Serve hot with a sweet sauce. Flannel Cakes.— K-.-at a pint of sweet milk, and into it put two heaping; tablespoontuls of butter, let it melt, then add a pint of cold milk and the well-beaten yolks of four eggs— pLu in^; the whites in a cool place ; also, a teaspoonful of salt, one cake of prepared yeast, and sufficient flour to make a stilV batter ; set it in a warm place to rise ; let it stand three hours or o\er ni-ht ; before baking add the beaten whites ; bake like any other griddle-cake-.. Be sure to make the batter stifl" enough, for flour must not be added after it has risen, unless it is allowed to rise ayain. These, half corn-meal and half wheat, are very nice. spoon fill of iK-powder, ilf pints of 'U^ar, and ; Ijcat the - i)int of i of a tca- separately u]) and n of melted ' together. r into the nil, cover, the other tnilk until stirrinj,^ it tlour, five :e(l butter, yeast has len risen, in mufifin- Ifcups of butter th(> In this .'<1 i)erries a dainty lalf a tea- ?aten, and ercd, and ";^>;s well ter ; bake iiilk, two - in cups ce. t put two t of cold ites in a jMepared a warr.i e baking He sure I after it orn-meal I5ISCUITS, ROLLS, ETC. 201 Feather Qriddle-cakes.-Make a batter, at night, of a pint of water or milk, a tcaspoc.nful of salt, and one cake of yeast ; m the morning, add to it one teacuiiful of thick, sour nulk, two eggs well Ijeaten, a level tablesp<„,nful of melted butter, a level teaspoonful ol soda, and flcjur enough to make the consistencv of pan-cake batter • let stancl twenty minutes, then bake. ' ' This is a con\ enieiu way, when making sponge for bread over night, usmg some of the sponge. Wheat Griddle-cakes.-Dissolve one cake of prepared com- l)ressed yeast m rjne pint of lukewarm milk or water. Rub together one ta . espoonful ea.h of butter, white Indian meal, and sugar, and acd two egg., well beaten, and a little salt. Into this stir the milk or water containing the dissolved yeast and add sufficient wheat flour, sifted, to make thin batter. Let it stand in a moderately warm place for thirty minutes. If u>o thick, thin witl: lukewarm milk or water, and fry on well-greased griddle. Readv in thirty minutes. ■ ' Sour Milk Griddle-cakes.-.Make a batter of a quart of sour milk and as much sifted flour as is needed to thicken so that it will run from the dish ; add two well-beaten eggs, a teaspoonful of salt, a lablespoonful of melted butter, and a level teaspoonful of soda dis- solved in a httle milk or cold water, added last ; then bake on a hot griddle, well greased, brown on both sides. Corn-meal Griddle-cakes.— Stir into one (|uart of boiling milk three cujjs of corn-meal ; after it cools, add one cup of white tlour, a teasp(jonful of salt, and one cake of prepared veast dissolved m a httle lukewarm water. Mix this over ni-ht. In the morning, add one tablespoonful of melted butter or lard, two l,>eaten <■ -gs and a teaspoonful of sod;.,, dissolved in a little water. " ' This batter should stand a few minutes, after adding the butter and soda, that it should have time to rise a little ; in the meantime, the griddle could be heating. Take a small stick like a good-si/ed skewer, wind a bit of cloth around the end of it, fasten it bv winding a piece of threaci around that and tving it firm. Melt together a tablesi)oonful of butter and lard. Grease the griddle with -bis Hetwcen each batch of cakes, wipe the griddle off with a clean paper or cloth, and grease afresh. Put the cakes on by spoonfuls, or pour them carefully from a pitcher, trying to get them as near the sam» s!:;e as jwssible. As soon as they begin to bubble all o\er turn them, and cook on the other side till they stop puffing. The second lot always cooks better than the first, as the griddle becomes evenly heated. ' Corn-meai Griddle-cakes.— Scald two cups of sifted meal, nux with a cup of wheat ilour and a teaspoonful of salt. Add three well-beaten eggs ; thin the whole with sour milk enough to make it the right consistencv. Beat the whole till ver" li'-^ht and add a teaspoonful of baking-soda dissolved in a little water.'' iV you use sweet milk, use two large teaspoonfuls of baking-powder instead of soda. Griddle-cakes. iVery Good) — One quart of Graham flour, m 1! ; ?*" 'i 202 I5ISCUITS, ROLLS, ETC. half a pint ..f In.lian meal, on,, rake of prepared veast dissolved H. lukewarm uatn. a teaspoonful of salt ; mix the flour an.l meal, pour on emni.L^h warm water to make hatter ratlier thi. ker than that for buckwheat cakes ; add the yeast, an.l when ]i;;ht bake on griddle not too hot. '^ Graham Griddle-cakes. -M,, to^-thn- dry two eups of .raham tiour, one < up of wheat tl..ur, two heapin-' traspo„nfuls of hakni.u-powder, an 'ups Im.,. Invaduumb., three e^KS, one tablespoonful melted butter, one-half teaspoonful salt, one-half teaspoonful soda, dissolved in warm wace.-; break the bread mto the boilm- milk, and let stand fnr ten minutes ni a covered bowl, then beat to a smooth paste; add the yolks of the eKj;s well-.vhipped, the butter, salt, soda, and tinallv the unites of the e-Ks pre\ lously whipped stiff, and add half of a ( up'ful of Hour. llH'se can also be made of sour milk, soakin- the bread in it over ni-lit, and usin^ a little more soda. Rice Griddle-cakes.— Two , upfuls of cold boiled rice, one pint of lour, one trasp„nnful su-ar, one-half teaspoonful salt, one and one- half teaspoonfuls baking-powder, one crk, a little more than half a pun of milk. Sift together flour, su-ar, salt and powder ; add rice rec fn,m lumps, diluted with beaten euK and milk ; mix into smooth batter. I ave griddle well-heated, make cakes lai-e, bake nicely brown, and serve with m.-ijik- syruj). Potato Griddle. cakes-'-Twelve larKC pr.tatoes, tlirec he.aping ablespo,,n uls of iImui-, one teaspoonful of bakiiv.,^ powder, one-half teaspoonful of salt, one or two e-s, two te.'uupfuls of boilinL^ milk. llie potatoes are peeled, washed and grated into a little cold water, (which keeps them white), tlien strain off water and pour on Imiliny milk, stir in eg^s, salt ami flour, mixed uith the bakin- powder ; if agreeable, flavour with a little tine chopped onion ; bake like any other pan-cakes, alhnving a little more lard or butter. Serve with stewed or preserved fruit. Indian Corn Griddle-cakes. -One pint of milk, two cups grated green corn, a little salt, two eggs, a teaspoonful of baking powder. Hour sufficient to make a batter to fry on the griddle. Butter them hot and serve. ' Berry Griddle-cakes.-Makc the same as above, leaving out one cup of milk, adtling one tablespoonful of sugar, and a pint of berries, rolled in flour. Blackberries ur raspberries or any other berr\- can be used. ■' French Griddle-cakes.— i5eat together, until smooth, six eggs and a pint sifted Hour ; melt one ounce of butter, and add to Uie batter, with one ounce of sugar and a cup of milk : beat until smooth ; put a ..i.hcspoonful at a time into a fr\ing-pan, slightly greased, spreading the batter evenly over the surface by tipping ihe pan about \ fry to a light brown ; spread with jelly, roll up, dust with powdered sugar and serve hot. BISCUITS, ROLLS, ETC. 203 Raised Buckwheat Cakes. —T.ikc a smnll crock or lar^e earthen pitcher, put into it a quart of warm water or half water ami milk. nU) whidi has been dissolved a rake of prepared yeast, and one .'■• pin^' teaspoonful of sail ; then stir in as much buckwheat flour a.s will thicken it to a rather stiff hatter ; (over it up warm to rise over ni^ht ; in the morninK, add a small, level teaspoonful of soda, dissolved in a little warm water ; this will remove the sour taste, if any, and increase the liKhtness. Not a few ohjcct to eating buckwheat, as its tendency is to thicken the blood, and also to produce constipation ; this i an be remedied by making the batter one-third corn-meal and two-thirds Inickwheat, whi<:h makes the cakes equally as j^ood. Many prefer them m this wa\-. Flannel Cakes.— One cpiart of milk, one prepared yeast cake dissolved in warm water, one tablespoonful of melted butter, three v^iis well beaten, a little salt, and tlour enough for a soft batter. Add the butter and e-.-s in the morning. Hake on a hot griddle. Buckwheat Cakes.— Half a pint of buckwheat tlour. a <|uarter of a pint of coni-mcal, a quarter of a i)int (jf wheat flour, a little salt, two eggs beaten very li-ht, one ([uart of new milk, made a little warm, and mixed with the e^Ks before the flour is put in,) one tablespoonful of butter or sweet lard, half a cake of pre[)ared yeast dissolved in a little lukewarm water. S(n it to rise at night for the morning. If in the least sour, stir in before baking just enough soda to correct the acidity. .X verv nice recipe. Swedish Griddle-cakes.— One pint of white flour, sifted ; six eggs, whites and yoikes beaten separately to the utmost ; one saltspoonful of salt ; one saltspoonful o( sod.a dissolved in vinegar ; milk to make a thin batter. Heat the yolks light, arid the salt, soda, two cupfuls of milk, then the flour, and beaten whites alternately ; thin with more milk if necessary. Corn-Meal Fritters.— One pint of sour milk, one teaspoonful of salt, three eggs, one tablespoonful of molasses or sugar, one handful of flour, and corn-meal enough to make a stiff batter ; lastly, stir in a small teaspoonful of soda, dissolved in a little warm water. This recipe is very nice made of rye flour. Cream Fritters.— One cup of cream ; five eggs — the whites only ; two full cups prepared flour ; one saltspoonful of nutmeg ; a pinch of salt. Stir the whites into the cream in turn with the flour, put in nutmeg and salt, beat all up hard for two minutes. The batter should be rather thick. Fry in plenty of hot, sweet lard, a spoonful of batter for each fritter. ' Drain, and ser\'e upon a hot, clean napkin. Eat with jelly sauce. I'ull, not cut them open. Very nice. Currant Fritters.— Two cupfuls dry, fine, bread-crumbs, two lablespoonfuls ol prepared flour, two cups of milk, one-half pound currants, washed and well-dried, five eggs whipped very light, one-half cup powdered sugar, one tablespoonful butter, one half teaspoonful mixed cinnamon and nutmeg. Boil the milk and pour over the 204 lUSCUITS, ROLLS, ETC. hrcrid. Mix and put in the butter. Let it t^et cold. Beat in next tlic yolks and siiK'ar, the sc-asoninK, flour and stiff whites ; finally, the cttrrants dicd^'id wliitcly with flour. The batter shouhl be thick. Drop ,11 irreat spoonfuls into the hot hard and fry. Drain them and srnd hot to tabic. Kat with anv nice sauce. Wheat Fritters.- Tin re Vkks, one and a half cups of milk, tlirce tc.'ispoonfuis IvikinR-powder, salt, and flour enouKh to make (jiiitc stih, tint kcr than batter-cakes. Drop into hot lanl ;ind fry like douj^hnuts. ./ ,c"""' Saucr for the .U'CTi:— One cup of su^ar, two tablespoon- fuls ()f butter, one teaspoonful of flour beaten to^^ethcr ; half a cup boiling' water ; flavour with extnict lemon and boil until clear. Or serve witii maple syrup. Apple Fritters. - .Make ;i batter in the proportion of one cup sweet milk to two ( ups floiu', a he.ipinK teaspoonful of bakinK-|)owder, two eKKs beaten sei)arately, one lablespo(inful of su^ar and a salt- spoon of salt ; heat the milk a little more than milk-warm ; add it slowly to the beaten yolks and suj^ar ; then add flour and whites of the ej;i;s ; stir all together and throw in thin slices of ^'ood sour apples, dippiuL! tlie batter up over them ; drop into boiling hot lard in large s|)oonfuls with i)ieces of apple in each, and fry io a light brown. .Serve with maple syruj), or a nice syrup made with clarified sugar. Bananas, jieaches, sliced oranges and other fruits can be used in the same ])attrr. Pine-Apple Fritters.— .Make a batter as for apple fritters ; then j)are one large pine-apple, cut it in slices a quarter of an inch thick, cut the slices in halves, dip them into the batter and fry tliem, and serve them as .above. Peach Fritters — Peel the peaches, split each in two and take out the stones ; dust a little powdered sugar over them ; dip each piece in the Ij.itter, and fry in hot fat. A sauce to be served with them m.iy I)e made as follows : Put an ounce of butter in a sauce- pan, ;ind wliisk it to a cream ; ;u!d four ounces of sugar gradually. Beat the yolks of two eggs ; add to them a dash of nutmeg and a gill of cold water ; stir this into the lukewarm batter, and allow it to heat gradually. Stir constantly until of a smooth, creamy con- sistency, and serve. The batter is made as follows : Beat the yolks of three eggs ; add to them a gill of milk, or half of a cupful, a saltsi)()onful of salt, four ounces of flour ; mi.\. If old flour is used, a little more milk may be found necessary. Golden-Ball Fritters.— Put into 'a stewpan a pint of water, a piece of butter as large as an eyg, and a tablespoonful of sugar. When it boils, stir into it one pint of sifted flour, stirring briskly and thoroughly. Remove from the fire, and when nearly cooled, beat into It si.\ eggs, each one beaten separately, and added, one at a Jme, beating the batter between each. !)!np tlie stiff douiih into boiling lard by teaspoonfuls. Eat with syrup ; or melted sugar and butter flavoured. Stirring the boiling lard around and around, so that it wliirls when niSCUITS, ROLLS, FTC. 305 you drop in the fritters, causes them to .issume a round shape like halls. Oannelons or Fried Piiffs.—Half a pound of pufT paste; aprirot, or any kind of picscrvt? tliat may he preferred ; hot lard. Cannelons, whi( h are made of puff-paste, n)iled very fhin, with jam cnclohcd, and cut out in lonj^, narrow roils or puffs, make a very jiretty and ' '..-K'lnt dish. .Make some j^ood puff paste, roll it out very thin, and cu. it into i)ie(:es of an equal size, about two inches wide and eijiht in.:hes Um^ ; place upon each piece a spoonful of jam, wet the cd^es with the white of e^K, and fo.d the paste over twice ; slij^htly press the edi^es toKcther, that the jam may not escape in the frying ; and when all are prei)ared, fry them in hoilinj,' lard until of a nice l)rown, lettinK them remain by the side of the fire after they are coloured, that the paste may be thoriniKhly d(jnc. Drain them before the fire, dish on a d'oylcy, sj)rinkle over them sifted su^ar, and serve. These cannelons are very delicious made with fresh, instead of preserved fruit, such as strawberries, rasj)berries, or currants : they should be laid in the paste, plenty of pounded sugar sprinkled over, apd folded and fried in the s.'imo manner as stated alxne. Qerman Fritters. — Take slices of stale bread cut in rounds, or stale ( akc ; fry ihciii in hot lard, like crullers, to a light iirown. Dip each sill (■ when fried in boiling milk, to remove the grease ; drain (juickiy, dust with i)owdered sugar, or spread with preserves, i'ile on a hot plate, and serve. Sweet sauce poured over them is very nice. Hominy Fritters. — Take one pint of hot boded hominy, two eggs, half a teaspoonfu! of salt, and a tablespoonful of flour ; thm it a little with cold milk ; when cold, add a leaspoonful of baking-powder, mi.\ thoroughly, drop tablesjjoonfuls of it into hot fat and fry to a delicate l)rown. Parsnip Fritters. — Take three or four gocul-sized parsnips. Boil them until tender. Mash and season with a little butter, a pinch of salt and a slight sj)rinkling of pepper. Have ready a plate with some sifted flour on it. Drop a tal)lespoonful (jf the parsnip in the flour and roll it about until well-coateil and formed into a ball. When you have a sufficient number ready, droiJ them into boiling drippings or lard, as yi n would a fritter ; fry a delicate brown, and serve hot. Do not put them in a coveted dish, for that would steam them and dejjrive them of their crispness, which is one of their great (harms. These are also very good fried in a frying-pan with a small ciuantity of lard and butter mixed, turning them over so as to fry both sides brown. Indian-Corn Fritters.— One pint of grated, young and tender, Indian corn, three eggs, two tablespoonfuls of milk or cream, one tablespoonful of melted butter, if milk is used, a teaspoonful of salt. Beat the eggs well, add the corn by degrees, also the milk and butter ; thicken with just enough flour to hold them together, adding a teaspouiiful of baking-powder to the ilour. Have icady a kettle of hot lard, drop the corn from the spoon into the fat and fry a light brown. They are also nice fried in butter and lard mixed, the same as fried eggs. p. J, I 31-/) lifSCUITS, ROLLS, KTC. m Orcam Short^ako. Sift rm.- .|n4it of fmo uliitr Hour, '■"'"it.Mt thi.T t,iI.lr>|,Muiituls.,l,„l,| Initi.-r, a t.-as|).,<,iiriil of salt, a tal,l(-.p.„.„f„I r,f whit.: siiKar. A " '">""l slie.ts, pla.c on pi.-lm-, and !>,.1<'- fron, ^''^'^M ' ly-tivc minutes in a t|nii k oven. "2"^*' - i-^-li' ioiN f.,r f> i! diort-i akes. Itrawbt "ry ShOrt-Citke. Make a foil o| bakm-pou.Ur i|is^im, with tiH« e-Hfcption ..I .. rm.rc shorteninK ; divide the UuijKh m h.ilf ; lay one italf ..n liic H»ouiditi;;-b(.ard. h.tif the douKb makes on,; short . ,,k.-, divide this half a^ain. .uid roll e.a. h pie. e larL'f «i>.>u,h to ,(,ver a b, lit-lin. ..r ;, larKe-si/e.l pie-tin ; spread soft mitter ov( r the low.-r one. md pja. - the other on toj) .)f that ; pro.ee.l #'Off fjK- ..ihcr Ininp of .lou,:^h the n,,.-. by . uttin^ it in halves, atid liuttini; . .nicih.r im. Set tluMu the oven ; when siitTii i.-ntly baked lak. then. ,nit, sejMi.it.- e.i. h <.n.- bv runninK -i l-irx<" knifl- thr.niKh wlien- the ,ol.l s.)ft biitt.-r was sprea.l. Th.-n butter pl.nti- Jully ea. h .rust, l.iy the bott.)m <.f ca.di on earthen platters .)r .lining- plates ; eover tin. kly with a .piart of strawberries that h.ive been previ.nisly prepari-d with siij-ar, lay I'le top .rusts .^n th.- fruit. If there is any juu c left, pour it around the ..ike, This m.ikes .i delicious shorl-.ake. Peaches, ras|)berries, bla< kbcrries, ;inv .nher l>erries . ;in bo sub- stitut.".! for strawberries. Alwavs send t.) the table with a iiitcher of sucet ( fciiii. Orange Short-cake.— I 'eel two l.nKe or.-uiKes, chop them fine, remove the .e.ls, a.1.1 half ;i p.-ele.l lemon, and one .up of suL'ar. Spread ixtween th<> layers of short-.ake while it is hot. Lemon Short-cake. -.\Like a ri. h bis. uit .lou^h, :,aine as above iv. ipe. Whil.- b.ikin-, take a cup and a .piarter of water, a (up and ;i half .)f su^-ir, and two lem.)n-, peel, juice and pulp, throw- ing away the touKh i)art of the rind ; boil this for some little time • then stir in thive .nickers rolle.l hne ; split the short-cakes while hot,' spi^.id with butter, then with the mixture. To be eaten warm Berry Short-cake.— Two cupfuls of sugar, half a cupful ot hutter, one pint of sweet milk, one tablespo.)nful of salt, two heaping teaspooufuls of baking-powder, sifted into a (mart of Hour, <,r enough t.) form ,i thick batter ; add a quart of the berries ; o he bake.l in a dripiJer ; cut into squares for the table, and ser\-ed hot With butter. Fried Dinner-RolIs.-\Vhcn making light raised bread, sa\fi out a i)ic.e ni dough nearly the size of a small loaf, r.)ll it out on the f oard sprc.ui a tablespoonful of melted butter over it ; dissolve a (luarler of a teaspoonful of soda in a tablespoonful of water, and pour that also over it ; work it all well into the dough, roll if out into a sheet no- .pme half an inch thick. Cut it in strips three inches Ion? and one mch wide. Lay them on buttered tins, cover vit!, -i. .^h,.C,^ and set away ;n a cool place until an hour before dinnei-uaic ; then set them by the ,'h w.irm milk with it uiw.i it is a batter the ronsisten< y (»f buck- wheat eakes ; beat it well, and let it rise until bre.ilifast-fime. Have the Kriddle hot and nicely Kreased, pi 'r on the batter m ; i,dl round cakes, .md ]ki]J 2o8 TOAST AND ITS ACCOMPANIMENT Id,' , T'' Tr""^"; ■'! '''^ •'^tiff dough, as stiff as can be ollcd out ; I ..unded and kneaded a long time. Roll very thin, like pie^crust, and cut out cither round or square. 15ake a light brou'n htale crackcn-s are made crisp and better bv i)la<:ing iheni in the oveti a few ,no,nen,. b.forc they are needed fur ihe tabIc^ French Crackers. -Six eggs, twelve taljlesjxjonfuls of sweet ;,, • , ,, , • "f^N'1 i">-i\i. i.tiiii-M juonii s oi sweet m Ik, s,x tablespoonfuls of butter, half a leaspoonfui of suda ; mould w.h flour, pcundmg and working half an hl.ur ; roll it thin ke with rather (|ui( k fire. ^ Rice Croquettes—Hoil for thirtv minutes one cup of well- uvis u:d n<:e ,n a pmt of milk ; whip into the h(,t rice the following in- when slith.l ''' T'"m'' '/ ''"'!,"' '''" "^'"'^^'^ ^f ^"-'^'•' ^"nic salt, and ou in a httle more milk ; when cold, roll into small balls and dip in beaten eggs, roll m hne cracker or bread-crumbs, and fry same a ft'e-uW 1 , n'' '"-', ',"'"; '" '"'T' •" '''' f>->'".^-P-^' -ith a tablespoon- sive very hr''*'" '""' ' ^"•■"'"- ■''"^' f'>''":-^' '^'^^'^ ^'^^^^' ''■"^vn. Hominy Croquettes.~T(, a ^ ^'-" -''^ "i" tiockei-ciumbs, and fry in hot lard. The hominy is best boiled the day or morning before using. CHAPTER XXVII. TOAST AND ITS ACCOMPANIMENT To.AST should be made of stale bread, or at least of bread that has hick if n '' -; • V", "'.'""''^'>' '" '''^"""^' "'*^ ■""'■^' ''^■'^" '^^^'f ••'" inch thick , f the crust is baked yery hard, trim the edges and brown yery evenly, but if ,t happens to burn, that should be scraped of^". ToaS that IS to be served with anything turned over it, should have the slices first dipped c,mckly in a dish of hot water turned from the boiling tea kettle, w.tl, a little salt thrown in. Cold biscuits cut in halves, and ht under crust sliced oft, then browned evenly <,n both sides, mak^ ecually i!^r' w' / '^ '"'^"'';^ l-eparations of toast a,; almost Idfot tlicm_Nei> .11. e dishes, served with a family breakfast Milk Toast.--l'ut over the fire a c|uart of milk, put into it a ab esp,,o„,„| .„ cold butter, stir a heaping tablespoonful of Hour into u If a gill of milk ; as soon as the milk on the fire boils, stir in the lour, add a teaspoonful of salt ; let all boil up once, rc'move from the fn-e and dip ,„ t Ins slices of toasted bread. When all are used up Cream Toast.-Heat a pint of milk to boiling, and add a piece of Dutter tlie size ol an egg ; stir a tablespoonful of flour smoothly into a cup of rich cream, and add some of the lx)iling milk to this ; lieat it TOAST AND ITS ACCOMPANIMENT 209 gradually and prevent the flour from lumping ; then stir uuo the boil- ing milk, and let it cook a few moments ; salt to taste. After taking from the fire, stir in a beaten egg ; strain the mixture on to toast lightly buttered. Household Toast. — To one egg thoroughly beaten, put one cup(jf sweet milk, and a little salt. Slice light bread and dip into the mixture, allowing each slice to al)Sorb some of the milk ; then brown on a hot buttered gritldle or thick-bottom frying-pan ; spread with butter, and serve hut. Nuns' Toast. -Cut foui- or live hard-boiled eggs into slices. I'ut a j)iece of butler half the size of an egg into a saucepan, and when it begins to bubl>le add a fuiely chopixd oniiju. Lc-t tiic onion cook a little without taking colour, tlien stir in a teaspoonfui of tlour. Add a cupful of mil'<, and stir until it becomes smooth ; then put in the slices of eggs and let them get hot. I'our over neatly trimmetl slices of hot buttered toast. The sauce must be seasoned to taste with pepper and salt. Cheese Toast. No 1.— Toast thin slices of Kiread an even, crisp brown. I'lai e on a warm jilatc, allowing one small slice to each person, and ])our on enough melted cheese to cover them. Rich new cheese is best. Serve while warm. Many prefer a little [)repared mustard spread over the t(jast before putting on the cheese. Cheese Toast. No. 2.— I'ut iialf an ounce of butter in a fry- ing-pan ; when hoi, add gradually four ounces of mild cheese. Whisk it thoroughly until melted. Beat together half a jjint of cream and tw(j eggs ; whisk int(j the cheese, add a little salt, pcnir over the crisp toast, and serve. The two abo\e reci])es are usually called "Welsh Karebil."' Oyster Toast. — Select the large ones, used for frying, and iirst dij) iheni in beaten egg, then in either cracker or bread-cnmibs, and cook upon a line wire gridiron, over a cpiick fux'. Toast shoukl be made reatly in advance, and a rich cream sauce [joured over the whole. After pouring on the sauce, tinel)- cut celery strewn over the top adds to their delicacy. Or, wash oysters in the shell, and put them on hot coals, or upon the toj) of a hot stove, or bake them in a hot oven ; open the shells with an cnster-knife, taking care to lose none of the liquor. iJip the toast into hot, salted water quickly, and turn out the oyster and liquor over the toast ; season with salt antl pepper, antl a teaspoonfui of melted butter over each. Oysters steamed in the shell are equally as g(jod. Mushrooms on Toast. — I'eel a quart of mushrooms, and cut ofif a little of the vooi end. .Melt an t)unce of butter in the frying-pan, and fry in it half a jjound of raw minced steak ; add two saUspoonfuls of salt, a pinch of cayenne, and a gill of hot water ; fry until the juices are extracted from the meat : lilt the n;i!i nn-.! squeeze the meat with the back of the spoon until there is nothing left but dry meat, then remove it ; add the mushrooms to the liquid, and if there is not enough of it, add more butter ; toss them about a moment and pour out on hot toast. t i .|... 2IO TOAST AND ITS ACCOMPANIMENT To.^^t« Tlio*^^'u'^ '^"^ J^'-^'^' '^"f°''^ "-^'^^'^''"K from the fire. Tomato Toa8t.-I'are and stew a ciuart of ripe tomatoes until snmoih. Season witli salt, pep,)er and a tablespoonfi.l of butter W hen .lone, add one cup sux-et cream and a little flour. Let it scald buue>-ed ' '""'"' '■" ""''• ^''''' '"■"'■ '^'''' "^ ^''''l'^'^' ^"••'^'' -^"- Eggs on Toast, -\-arious j)reparations of e-L^s can be served on toa.t, luM .l.ppmK slices of well-toasted bre.td c,uicklv in hot water, ti.en turn mj,Mn-er them scrambled, poached or creamed e^us, all found in the rec ijx-s ainon- " E^gs." Baked Eggs on Toast.-Toast six slice, of stale bread, d,p lem m hot salted water and butter them l,;^htlv. After arranLin- hun on a ,,latter or deep plate, break enough eggs to cover them'', eakmg one at a tune, and slip over the toast so that they do no kini nVl'h''', ' T"' ^''^''".•\^^"-'""l. P^-Pi'^'>-. --^nd turn over all some kmd ofthrkened gravy-either chicken or lamb, .ream .,r a cream sau,:e n,ade the same as " White Sauce ; ^' turn tins over the toast an minutes. Ser\e at once. fr c ham, clmj, ■ nie, nn.v it with the yolks of two eggs, well-beaten, a tablespoonful ol butter, and enough cream or rich m,lk to make i soft, a .lash of pep]3er. Stir it over the tire until it thickens. Dip the oast for an m.tant m hot, salted water ; spread .ner s.,me n eked butter, then turn over the ham mixture. Serve hot Reed Birds on Toast.- Kemovc the feathers and k-s of a dozen reed bads, spht them down the back, remove the entrail" and pace them on a double broiler; brush a little melted butterove other "ii ■"' , ir "^"^'•■, ^'^^^ thoroughly first ; then lightlv broil the othL .ule. Melt one-buarter of a pound of butter, season it n.cey with salt and pepper, dip the birds in it, and ai' ang hen nicely on slices of t.)ast. Minced Fowls on Toast.~Remove from the bones all tcmeat ot either cold roast or boiled fowls. Clean it from the skin, and keep covered fn,in the air, until ready for use. Boil the bones and skin with three-fourths of a pint of water until reduced cpnte df Stram the gravy and let it col. Next, having skimmed off the fat put It into a clean saucepan with half a cup of cream, three table- spoonfuls o butter, well-mixed with a tablespoonful of 'flour. Keep ^S^t^^^iun 7 ''""• ,'^"'^^'\P-' i" the fowl finely minced, ith thiee li.ud-boiled eggs, chopped, and sufficient salt and peppe; to season. Shake the mmce over the fire until just ready to serve Dish It over hot toast and serve. ^ Hashed Beef on Toast.-Chop the quantity of cold roast beef rather tme, and season ,t well with pepper and sal Fo each pint of meat add a level tablespoonful of flour. Stir well -.nd ft^.rf '"'"''"'"'f "1/oup-stock or water. Put the mixture into a smal stewpan and after covermg it, simmer for twentv minutes Meanwhile, toast hah a dozen slices of bread nicelv, and at the end ^f twenty minutes, spread the meat upon them. Serve at once on a TOAST AND ITS ACCOMPANIMENT 211 -66" loiled or 1- beaten, make it Dip the - melted hot disli. In case water be used instead of soup-stock, add a table- spoonful of butter just before spreading the beef upon the toast. Any kind of (old meat may lie prepared in a similar manner. Veal Hash on Toast.— Take a teacui)ful of boiling water in a saucejjan, stir in an even teaspoonful of flour, wet in a table- spoonful of cold water, and let it boil five minutes ; add one-half teaspoonful of black pejiper, as much salt, and two tablespoonfuls of butter, and let it keep hot, but not boil. Chop the veal tine, and mix with it half as much stale bread-crumbs. Put it in a p in, and pour the K'a^y over it, then let it simmer ten minutes. Serve this t comes m contact with the heat while co, kinL ^ be^ ;Sl ^d "i;:;""\"''T' "f"r''l>- ^P^^"«^ '-'^^^ ''- flou^lhould andi;!:t -t'wiir^^^i^^rirndt;^^ "^'^^■>' '-• '^'-^^ '^--^^ co^fS; :Iw '" '^'^^ '" ''''' ^'" ^^^— ' - -rthen jars, in a Cookies, jumbles, ginger-snaps, etc., reciuire a ciuick oven • if thev become n.o,st or soft by keeping, put agan, i,L the oven l^S To remove a cake from a tin after it is baked so tint it will nr. crack, break or fall, hrst butter the tin well all .'rounctj. side and om ; then cut a p.ece of letter paper to exactly fit the tin tut tcr hat on both sKles placng u smoothly on the bottom and sid"; of he n. When the cake .s baked, let it remain in the tin unti it is cod S:;;^i:^-r^^^r'-'-------^- If a cake-pan is too shallow for holding the quantitv of ,-,'-,. ,^ i baked, for fear of its being so light as to nse alio e^an th.t c n be reniedied by thoroughly greasing a piece of thi.k Se 1 letter paper with soft butter. Place or fit it around the sides of tr-nfi oon as you begin beating ; keep adding it at intervals until tal used up. fhe eggs must not be beaten until the ^u-^ar h'r h- aaded ,u tins way, which gives a smooth, tender fr^o^tmg 'ami one that will dry much sooner than the old way second af,=r ,he m. ha. becLe ^"rt^:^::"'\;Z;S::;: ^^ I k !I4 CAKES M V.n dry o\ stiff before the last coat is needed, it can be thinned suiTk ientiy with a little water, enough to make it work smoothly. A little Icinon-juice, or half a teaspoonful of tartaric acid, added to tl'.c frosting while being beaten, makes it white and more frothy. The flavours mostly used are lemon, vanilla, almond, rose, chocolate, and orange. If you wish to ornament with figures or flowers, make up rather more icing, keep about one-third out until that on the cake is dried ; then, with a clean, glass syringe, apply in such forms as you (Ifsire and dry as before; what you keep out to ornament with may be tinted pink with cochineal, blue with indigo, yellow with saffron or the grated rind of an orange strained through a cloth, green with spinach juice, and brown with chocolate, purple with cochineal and indigo. Strawberry, or currant and cranberry juices colour a delicate pink. Set the cake in a cool oven with the door open, to dry, or in a draught in an open window. Almond Frosting. — The whiles of three eggs, beaten up with three cui)s of line, wl;ite sugar. lUanch a pound of sweet aimonds, pcjund them in a mortar wiin a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. Found a few minutes to thoroughly mix. Cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing. Chocolate Frosting. — The whites of four eggs, three cups of powdered sugar, and nearly a cup of grated chocolate. Beat the whites a very little, they must not become white ; stir in the chocolate, then put in the sugar gradually, beating to mix it well. Plain Chocolate Icing. — Put into a shallow i)an four table- spoonfuls of scraped chocolate, and place it where it will melt gradually, but not scorch ; when melted, stir in three tablespoonfuls of milk or cream, and one of water ; mix all well together, and add one scant teacupful of sugar ; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of one of the cakes ; put a second one on top, alternating the mixture and cakes ; then cover top and sides, and set in a warm oven to harden. All who have tried recipe after recipe, vainly hoping to find one where the chocolate sticks to the cake and not to the fingers, will appreciate the above. In making those most palatable of cakes, "chocolate Eclairs," the recipe just given will be found very satis- factory. Tutti Frutti Icing. — Mix with boiled icing one ounce each of chopped citron, candied cherries, seedless raisins, candied pine- apple, and blanched almonds. Sugar Icing. — To one pound of extra refined sugar, add one ounce of fine white starch ; pound finely together, and then sift them through gauze ; then beat the whites of three eggs to a froth. The secret of success is to beat the eggs long enough, and always one way ; add the powdered sugar by degrees, or it will spoil the froth of the eggs. When all the sugar is stirred in, continue the whipping for half an hour longer, adding more sugar if the ice is too thin. Take a little of the icing and lay it aside for ornamenting after>vard. When )e thinned Jtlily. added to othy. t ho( olate, lers, make 1 the cake ms as you with may saffron or teen with liincal and a dehcate y, or in a }n up with ahnonds, , then add w minutes ng of this, r ee cups of Beat the chocolate, bur table- will melt loonfuis of d add one e hot, and le surface le mixture n oven to ng to find ngers, will of cakes, 'ery satis- ince each iied pine- , add one I sift them 3th. The one wav ; 3th of the pping for n. Take 1. When CAKES 21 H'wuf ■! mTZ ;f "'^ """• 'P"""* ""= '"«"' i'i"*.' '■"""'hly over as the rase mav 1)C'. It ro< uiros nir<.tv ,,,^1 ,-.. . ■'^^•""'"K >' letters, Boiled Frostine- V ' ' J"^ ^" ''° '^ '''^^ success. beat all well together for one half hour ^ ' '' '"'^'"■'"■'" = ^''^'" Season to your taste with van.lla, rose-water, ,.r lemon-juice Th. This ,s s:iKl to be a most excellent recipe for i, ing ""• Frostingr without es-s-Q \r. i^ r ■ he .nade.w^out.eggs or gS;";;^"h Slit:;: h^g'-^nd'^:;' Take ()nc cup of granulated sugar ; dampen it with one-fourth of ; cup of m,lk, or five tablespoonfuls ; place i't on the fire in a suitable d.sh, and st,r ,t unt.l u boils ; then let it boil for five m'nute withn^ st.rnng ; ranove ,t from the fire and set the dish in am 1 er c water ; add flavouring. While it is cnf.Iin.r >,*;,- ,.. , ".'"'*^'^ "' ^-"'d and i, will become a Thick, .^^y^Zl^' "" "' '"" " '^"""'"'Tl" '°' ""'""? 1™'''"'''- ■' 'v'll'-^r'den' u'' s"n Tv as that does. This is particular v good for oranL^f cil-n !,'..„ ' :t*r'°"°'*^^"'= ™ "■''"^" p.-e';hoi':;^o';r'ri^,^ Bread or Raised Cake— Two cupfuls of raispfi ,!,.„ i beat mto it two-thirds of a cup of butter'and tl "ip ' o 'jl';; creamed together, three eu^trs. well hpatrn. on^ e^-en tea- n. JT - one tablespoonful of cinnamon, a teaspoonful of cloves one cun nf raisins. M.x all well together, put in the beaten whi'es of eV's^.nd ra.s.ns last ; beat all hard for several minutes ; put in buUered r^nf and let .t stand half an hour to rise again befo^re baking Ba'ke in 2l6 CAKES a moderate oven. Half a glass of cider is an iiiij)rovcmcnt, if you have it convenient. Fruit Cake. (Superior).— 'I'lnee pounds dry i\our, one pound sweet butter, (jne pound suj^ar, tliree |)oun(h; stoned raisins, two pounds currants, tliree-(|uarters of a pountl sweet almonds blanched, one |)ound citron, twelve e^^gs, (jne table>poonful allsjiice, one tea- spoonful cloves, two tablespoonfuls cinnamon, two nutmegs, one wine- glass of cider should it be wished, one coffee-cupful molasses with the s])i( cs in it ; steep this gently twenty or thirty minutes, not boiling hot ; beat the eggs very lightly ; put the fruit in last, stirring it gradually, aNo a tcaspoonful of soda diss(jlved in a tablespoonful of water; the fruit should be well thnired ; if necessary add tlour after the fruit is in ; butter a sheet of paper and lay it in the ])an. Lay in some slices of citron, then a layer of the mixture, then of i itron again, etc., till the pan is nearly full. Hake thiee or four hour>, according to the thit knesh of the Icjaves, in a tolerably hot oven, and with steady heat. Let it (ool in tlie oven gradually. Ice when cold. It improves this cake very mui h to add three teaspoomuls of baking-powder to the (lour. A tine \\cdding-est rec i|)c' of all. White Fruit Cake. — One cup of butter, two cups of sugar, one cup of ;.>\eel milk two and cjne-half cups of ilour, the whites of seven eggs, to e\en teaspoonfuls of baking-powder, one pound each of seeded raisins, figs, and blanched almonds, and one cpiarter of a pound of citnm, all chopped line. Mix all thoroughly before adding the fruit ; add a teasixiont'ul of lemon extract. Put baking-powder in the tlour, and mix u well before adding it to the other ingredients. Sift a little flour over the fruit before stirring it in. Bake slowly tv.!! I'.'.i'.irK :',v,i\ try with, a spiint to see wh<-n it is done, A cup of grated cocoanut is a nice addition U) this cake. Molasses Fruit Cake.— One teacupful of butter, one tea- cu])ful of brown sugar, worked well together ; next two leacuptuls c^f cooking molasses, one cupful of milk with a teaspoonful of soda lent, if yc)u one pound aisins, two M Ijlant'lifil, c, one tea- i, one wine- lasses with linutcs, not asl, stirrin^f :s|}()onful of tlour after in. Lay in ition a|,'ain, ., accordinj; with .steady It improves ;-|)owdcr to it tcaciipfuls wliites and of currants strips ; also sour milk. If a yratetl spoonful of sour milk, ine-ylass of r cupfuls of ow dissoKe \ the fruit r ; then stir •■' '' liy, line • oven eit.c.id put vcr tightly. ' sugar, one cs of seven id each of uarter csf a fore addini; ing-powder ingredients, lake slowly A cup of -, one tea- :acupfuls oi ul of soda CAKES 217 dissolved m it ; one tablespoonful of Kinder, one tablcspoonful of ( innamon, and one teaspoonful of cloves ; a little grated nutmeg. Now add four eggs well beaten, and five cups of sifted flour, or enough to make a stiff butter. Klour a cup of raisins, and one of currants ; add last. Hake in a very moderate oven, one hour. If well covered will k('t'|) six uKintli^. Sponge Cake — Separate the whites and yolks of six eggs, ik-at the yolks to a cream, to which add two teacupfuls of powdered sugar, beating again from five to ten minutes, then add two tal)lespo(jnfuls of milk or water, a pinch of salt, and flavouring. Now add part of the beaten whites, then two cuj)s of flour in which you have sifted two tea-,poonfuIs of baking-powder ; mi\ gradually into the above ingredients, stirring slowly and lightly, onlv enough to mix them well ; lastly add the remainder of the whites of 'the eggs. Line the lin- wlii. buttered jiaper and till two-thirds full. White Sponee Cake — Whites of five eggs, one cup flour, one cuj) sugar, one teaspoonful baking-powder ; flavour with vanilla, liake in a ijuiik oven. Almond Sponge Cake.— The addition of almomls makes this cake very superior to the usual sponge-cake. Sift one pint of ^ne flour ; blanch in scalding water two ounces of sweet and two ounces of I)itter almonds, renewing the hot water when expedient ; when the skins are all off, wash the almonds in cold water (mixing the sweet and bitter), and wipe them drv ; pound them to a fine smooth paste (one at a time), adding, as you proceed, water or white of egg to prevent their boiling. Set them in a cool place; beat ten eggs, the whites and yolks sei)arately, till very smo )th and thick, and then beat into t.iem gradually two cups powdered sugar in turn with the pounded almonds ; lastly add the flour, stirring it round slowly and lightly on the surface of the mixture, as in ctMiimon sponge-cake ; have ready buttered a deep square pan ; ])ut the mixture carefully intt) It, set into the oven, and bake till thoroughly done and risen very high ; when cool, cover it with plain white icing flavoured with rose- water or with aluKjnd icing. With sweet almonds, alwavs use a small portion of bitter ; withcjut them, sweet almonds have little or no taste, though they add to the richness of the cake. Use two heaping tea-spoonfuls of baking-powder in the flour. Old-Fash ioned Sponge Cake— Two cups of sifted white sugar, two cui)s of flour measured before sifting, ten eggs. Stir the yolks and sugar together until perfectiv light dd a pinch of salt ; beat the whites of the eggs to a very stiff froth, and add them with the flour, after beatmg together lightly ; flavour with lemon. Bake in a moderate oven about forty-five minutes. Baking-powder is an improvement to this cake, using two large teaspoonfuls. Lemon Sponge Cake — Into one level cup of flour put a level te.TsiKuinfnl ^f 1. .l-;r>,r. .>,.,,.,!.>„ ..-i ..:rt u /•. , ff ,1 ,, t' .T i"-'^-"-> ana r^iti it. Ijr.iic oil tuc ycuow rind of a lemon. Separate the whites from the volks of four eggs. -Measure a scant cup of white granulated sugar 'and beat it to a cream with the yolks, then add the g-nted rind and a tablespoonful of the juice of the lemon. Stir together until thick and creamy ; now «-i I \l 2l8 CAKES br;it tho whites to a stifT froth ; then (|Lii( klv and lightly n ^x without l>r,Ui,ii^ a lliird of the tlour with the volks ; then a third of the wliites ; then more flour and whites until all are used. The mode of mixinK must he very ii^ht, rather ruttiiiK down throuKh the rake batter than heatMiK it ; beatiiiK the eKK'' niakes them iij^dit, but beating the batter makes the cake tou^h. liake Biimediateiv until a straw run into it can I)e withdrawn clean. This recipe is especially nice for Charlotte Kusse, beiny so li^ht and |)orous. " Plain Sponj^e Cake.— Heat the volks of four ckks tOKether with two ,,u|«-, of Hue powdered suj^.ir. Stir in ;^raduallv one cup of silted tlour, and the whites of four eKRs beaten to a stiff iVoth, then a cup of sifted flour in which two teaspooofuls of bakinj.;-powder have been stirred, and lastly, a scant teacupful (.f boiling water, stirred m a l.ule at a time. Mavour, add .salt, and, however thin the mixture may seem, do not add anv more tlour. Hake in shallow tins. Bride's Cake.— Cream loKether one scant . up of butter and three («s, one cu|» of brown sugar, half a cuj) of cookin,.^ mol.isses, half a cup of butter, half a < up of sour milk, one leasp(;on(ul of ground cloves, one tcas|)oonfuI <, beating' ((uite fast ; add one-half cake of K'^ited chocolate, a teaspoonful ctf vanilla extract. Sill it all until cool, then spread between each cake, and over the toj) and siiles. This, when well-rtiade, is the premium cake of its kiml. Chocolate Cake. No. 2.--( )ne half < up butter, two cups suj^ar, threi -([uarter-. of a ( up sweet milk, two an/;'-. —One poi:nd sweet almonds, whites of four eggs, whisked stift ; one heaping cup powdered sugar, two taespoonfuls rose-water. HIanc h tiic almonds. Let them get cold and dry ; then pound in a Wedgewtjod mortar, adding rose water as you go. Save about two dozen to shred for the top. Stir the paste into the icing after it is made ; s|)read between the cooled cakes ; make that for the top a tnt]e thicker and lay it on heavily. When it has stiffened somewhat, stick the shred almonds closely over it. Set in the oven to harden, but do not let it scorch. Coffee Cake.-— One cup of brown sugar, one cup of butter, two eggs, one-half cup of molasses, one cup of strong, cold coffee, one teaspoonful of soda, two teaspoonfuls of cinnamon, one teaspoonful of cloves, one cup of raisins or currants, and five cujjs of sifted tlour. Add the fruit last, rubbed in a little of the tlour. liakc aI)out one hour. Feather Cake.— One egg, (jne cup (jf sugar, one tablespoonful of cold butter, half a cup of milk ; one and one-half cups of tlour ; one teaspoonful of cream of tartar ; half a teaspoonful of soda. A nice plain cake— to be eaten while it is fresh. A spoonful of dried apple sauce or of peach sauce, a spoonful of jelly, the same of lemon extract, nut- meg, cinnamon, cknes and spice— ground— or half a cupful of raisins might be added for a change. Election Cake.— Three cups milk, two cups sugar, to harden, ) of butter, 1 coffee, one teasjjoonful sifted flour, e aI)out one iblespo(jnful f dour ; one A nice plain apple sauce extract, nut- il of raisins r, (jne cup o''ning add , cjne table- ;ake, and it blespoonful ns and rise separately, ;• cupfuls of f cream of hing before en to the salt, three ke in three eggs and id sprinkle :ious when ricd apples leni in the molasses ; :ss, if po5- Lils of flour, ; bake in a ndid cake ; ins may be omitted ; also spices lo taste may be added. This is not a dear, but a delicious cake. Cake without Eggs.— Beat together one teacupful of butter, and three teacupfuls of sugar, and wlicn quite light stir in one pint of sifted i\our. Add to this one pound of raisins, seeded and chopped, then mixed with a cup of sifted flour, one teaspoonful of nutmeg, one tcaspooful of powdered cinnamon, and lastly, one pint of thick sour cream or milk, in which a teaspuonful of soda is dissolved. Bake im- mediately in buttered tins one hour in a moderate oven. White Mountain-<:ake. No. 1.— Two cups of sugar, two- thn-ds ( up of ijutter, the whites of seven eggs, well-beaten, two-thirds cup of sweet milk, two cups of flour, one cup of corn-starch, two tea- spoonfuls baking-powder, liake in jelly-cake tins. /•;v),s////i,'-.— Whites of three eggs and sonie sugar i)eaten to.^ether not quite as stiff" as usual for frosting ; spread o-er the cake ; add some grated cocoanut ; then put \our cakes together ; put cocoanut and frosting on top. White Mountain-cake. No. 2.— Cream three cupfuls of sugar and one of i)utter, making it very light, then add a cupful of milk. Boat the whites of eight eggs \ery stiff, add half of those to the other ingreuients. Mix well into four cups of sifted flour one tablespoonful of baking-powder : stir this into the ( ake, add flavouring, then the remaining beaten whites of egg. Bake in layers like jelly-cake. Make an icing for the filling, using the whites of four eggs beaten to a very stiff" froth, with two cups of fine white sugar, and the juice of half a lemon. Spread each layer of the cake thicklv with this icing, place one on another, then ice all over the top and'sides. The volks left from this cake may be used to make a spice-cake from the 'recipe of " (iolden Spice-Cake." Queen's Cake — Beat well together one cupful of butter, and three cuptuis of white sugar ; add the yolks of six eggs and one cup- ful of milk, two teaspoonfuls of vanilla or lemon extract. .Mix all thoroughly. To four cupfuls of flour, add two heaping teaspoonfuls of cream of tartar, and sift gently over the cake, stirring all the time. To this add one even teaspoonful of soda, dissolved in (jne table- spoonful of warm water. Mix it well. Stir in gently the whites of six eggs beaten to a stiff" foam. Bake slowly. It should be put in the oven as soon as possible after putting in the soda and whites of eggs. This is the same recipe as the one for "Citron Cake," only omittine the citron. * Angel Cake.— Put into one tumbler of flour one teaspoonful of cream of tartar, then sift it five times. Sift also one glass and a half white powdered sugar. Tieat to a stiff" froth the whites of eleven eggs ; stir the .sugar into the eggs by degrees, very lightly and carefully, autung three teaspuunluls of vaniiia extract. After this, add the flour, stirring quickly and lightly. Four it into a clean, bright tin cake-dish, which should not be buttered or lined. Bake at once in a moderate oven about forty minutes, testing it with a broom splint. When done, let it remain in the cake-tin, turning it upside down, with 224 CAKES the sides resting on the top of two saucers, so that a current of air will pass under and over it. This is tlic I)(?st vcnpc found after tryinj; several. A perfection cake. Loaf Cake. — Three cups (jf sugar, two scant cups of butter, one cup of sour milk, five eggs, and one teaspoonful of soda, three tablespoonfuls of cinnamon, half a nutmeg, grated, and two cups of raisins, one of currants, and four ( ups of sifted tlour. Mix as usual, and stir the fruit in at the last, dredged in flour. Line the cake-pans with jiaper well buttered. This cake will take longer to bake than plain ; the heal of the oven must be ke|H at an even tcmjiLTaturL'. Ribbon Cake. This cake is made from the same re< ipe as Miarble cake, only made double the quantity of the whole part, and divide it in one half; put into it a very little' cochineal. It will be a delicate |)ink. Hake in jelly-cake tins, and lay first the white, then the dark, then the pink one on top of the others ; put together with frosting between. It makes quite a fancy oakc. Frost the top when cool. Golden Spice-cake.— This cake can be made to advan- tage when you iiave the yolks of eggs left, after ha\ ing used the whites in making white cake. Take the yolks of seven eggs, anil one whole egg, two cupfuls of brown suj^ar, one cupful (}f molasses, one cupful of butter, one large cofiee-cupful of sour milk, one teaspoonful of soda (just e\en full), and five cupfuls of (lour, one teasp(K)nful of ground cloves, two teaspoon- fiils of cinnamon, two teaspoonfuls of ginger, one nutmeg, and a small l)inch of Cayenne pepper ; beat eggs, sugar and butter to a light batter before putting in the molasses ; then add the molasses, flour and milk ; beat it well together, and bake in a moderate oven ; if fruit is used, take two cupfuls of raisins, flour them well and put them in last. Almond Cake. — One-half cupful butter, two cupfuls sugar, four eggs, onc-lialf cupful almonds, blanched — by pouring water on them until skins easily slip off — and cut in fine shreds, one-half tea- spoonful of (.■xlract bitter almonds, one pint Hour, one and one-half teasjjoonful of l)akmg powder, one-lialf cupful of milk. Rub butter and sugar to a smooth white cream ; add eggs, one at a time, beating three or four minutes between each. Sift tlour and powder together, add to the i)ulter, etc., with almonds, extract of bitter almonds, and milk ; mix into a smooth, medium batter ; bake carefully in rather a hot oven twenty minutes. Rochester Jelly Cake.— One and one-half cups sugar, two eggs, one-half cup butter, three-fourths cup milk, two heaping cups flour with one teaspoonful cream of tarter, one-half teasjjoonful of soda, dissolved in the milk. I'ut half the above mixture in a small shallow tin, and to the remainder add one teaspoonful molasses, one-half cup raisins (chopjied) or currants, one-half teaspoonful cinnamon, cloves, allspiie, and a little nutmeg, and one tablespoonful flour. Hake this in same kind (jf tins. Put the sheets of cake together while warm, with jelly between. CAKES 225 upfuls of )ne large full), and caspoon- 1 a small ) a light 3es, flour oven ; if put them Fruit Layer Cake.— This is a delicious novelty in cake- making. Take one cup of sugar, half a cup of butter, one cup and a half of flour, half a cup of cider, one cup of raisins, two eggs and half a tcaspoonful of soda ; put tl: >c ingredients together with care just as if it were a very rich cake ; )ake it in three layers, and put frosting between — the frosting to be made of the whites of two eggs with enough powdered sugar to make it thick. The top of the cake may be frosted if you choose. Whipped Cream-cake. — One cup of sugar and two table- spoonfuls of soft butler stirred together ; add the yolks of two eggs well-beaten, then add four tablespoonfuls of milk, some flavouring, then the beaten whites of the eggs. Mix a tcaspoonful of cream of tartar and half a teaspoon of soda in a cup of t1our, sift it into the cake batter, and stir in lightly. liake in a small dripping-pan. When the cake is cool, have ready half of a i)int of sweet crean) sweetened and whipped to a stiff froth, also tiav(jvred. Spread it over the cake while fresh. To whip the cream easily, set it on ice before whi])])in,_;. Rolled Jelly Cake.— Three eggs, one teacup of tine sugar, one teacup of tlour ; beat the yolks until light, then add the sugar, then add two tablespoonfuls of water, a [)inch of salt; lastly stir in the tlour, in which there should be a heaping teaspo(jnful of baking- powder. The tlour added ;^i-,Hiually. bake m long, shalli.iu biscuit tin.s, well-greased. Turn out on a damp towel on a bread-board, and cover the to]) with ]>'\h\ and roll up while warm. To cut Layer Cake. — When < mting Layer-cakes, it is better to first make a round hole in the cake, with a knife or tin tube, about an inch and a quarter in diametre. This prevents the edge of the cake from crumbling when cutting it. When making custard filling for Layer-Cake, always set the dish containing the custard in another dish of boilini.; water over the tire ; this ])revents its burning, which won d d< -troy its flavour. Layer Jelly Cake.--.\!niost any soW cake recipe can be used for jelly-( ake. The f(.illowing is excellent : One cup of sugar, half a cup of butter, three eggs, half a cu]) of sweet milk, two cups of tlour, two heaping teaspoonfuls of bakinj^-pouder, tlavouring. For white, delicate cake, the rule for "Silver Cake ' is tine; care should be taken, however, that the oven i-^ just riglu for this (ake, as it brown-, very easily. 'I"o be baked m jelly cake tins, in layers, with filling put between when done. Any of the following cake-fiHing recipes may be used with these cake recipes. FILLINGS FOR LAYER CAKES. No 1. Cream Filling. — Cream lillmg is made with| one pint of new nnik, two eu;g-^, three iab'ii,>poonluis of silted Hour (01 halt cup of corn starch), one cup of sugar. I'ut two-thirds of the milk on the stove to boil, stir the sugar, tlour and eggs in what is left. When the milk boils, put into it the whole, and cook it until it is as thick as custard ; when cool, add vanilla extract. This custard is nice with 226 CAKES a cii]) of nuts, kernels chopped fine, and stirred into it. Spread between the layers of cake. This custard can be made of the volks oJ the CKMs onl>-, savins; the whites for the ( akc part NO. 2. Another Cream Filling-One cup powdered sugar, one-fourth cup hot water. Let them simmer. Heat white of an e.^K and mix with the above ; when cold, add one half-cup chopped raisins, one-half cup chopped walnuts, one tabiespoonful of L'lated cocoa nut. ^ No 3. Ice-Cream Filling.-Make an icing as follows: lliree cui)s of sugar, one of water ; boil to a thick clear syrup or until It begins to be brittle ; pour this, boiling hot, over the well- beaten whites ot three eggs ; stir the mi.xture very briskly, and pour he sugar in slowly ; beat it when all in, until cool. Flavour with lemon or vanilla extract. This, spread between any white cake layers, answers for " Ice-Cream Cake.' ' ^ No. 4. Apple Filling. -I'cel, and slice green, tart apples ; put them on the hre with sugar to suit ; when tender, remove, rub them through a fine sie\e, and add a small piece of butter. When cold, use to spread between the layers ; cover the cake with plenty of sugar. ^ ^ No. 5. Another Apple Fllling.-One coffe cup of -sugar one egr, three large apple., grated, one lemon grated, juice and outside of the rind ; beat together and cook till quite thick." To be cooked before putting on the cake. Spread between layers of cake No. 6. Cream Frosting.-A cup of sweet thick cream whii)ped, sweetenerl and fiavoured with vanilla, cut a loaf of cake in two, spread the frosting between and on the top ; this tastes like Charlotte Kusse. No. 7. Peach-cream Filling.-Cut the peaches into thin Slices, or chop tnem and prepare cream by whipj^ing and sweetening. 1 ut a layer of peaches between the layers of cake and pour cream over each layer and over the top. Bananas, strawberries or other Iruits may be used in the same way, mashing strawberries, and strewing thick with powdered sugar. No. 8. Chocolate Cream for Filling.-Fivc tablespoon tuls of grated chocolate, enough cream or milk to wet it, one cupful ot sugar, one egg, a teaspoonful of vanilla flavouring. Stir the ingredients over the fire until thoroughly mixed, having beaten the egg well before adding it ; then add the vanilla flavouring after it is removed from the fire. No. 9. Another Chocolate Filling.-The whites of three eggs beaten stifl one cup of sugar, and one cup of grated chocolate, put between the layers and on top. ' No. 10. Banana Filling.— Make an icing of the whites of two eggs, and one cup and a half of powdered sugar. Spread this '^'1 the la^'cr-^ n>-.»r> -^iw — r »i-..'-i-i-- 1 • • • • 1 ! iiic ui CI.., ...... .„(n vovcr la.t-i^iy und entirely with bananas sliced thin or chopped fine. This cake may be flavoured with vanilla. The top should be simply frosted. No. 11. Lemon Jelly Filling.-Grate the yellow from the rind ot two lemons and squeeze out the juice, two cupfuls of sugar CAKES 227 )\vs apples ; the yolks and whites of two e^^s beaten separately. Mix the sugar and yolks, then add the whites, and then the lemons. Now, pour on a cupful of boiling water ; stir into this two tablespoonfuls of sifted flour, rubbed snio(jth in half a cup of water ; then add a table- spoonful of melted butter ; cook until it thickens. When cold, spread between the layers of cake. Oranges can be used in place of lemons. Another filling of lemon (without cooking) is made of the grated rind and juice of two lemons, and the whites of two eggs beaten with one cu]5 (jf sugar. No. 12. Orange Cake filling.— l'eel two large oranges, remove the seeds, chop them tine, and half a peeled lemon, one cup of sugar, and the well-beaten white of an cg^^. Spread between the layers of " Silver Cake " recipe. No. 13. Fig filling. — Take a, pound of figs, chop fine, and put into a stcwpan im the stove ; pour over them a teacupful of water, and add a half cup of sugar. Cook all together until sijfl and smooth. When cold, spread between layers of cake. No. 14. Fruit filling.— -Four tablespoonfuls of very fine chopped citron, four tablespoonfuls of finely chopped seeded raisins ; half of a cupful of blanched almonds chopped fine ; also a quarter of a pound finely chopped figs. IJeat the whites of three eggb to a stiff fr(nh, adding half of a cupful of sugar ; then mix thoroughly into this the whole of the chopped ingredients. Put it between the layers cake when the cake is hot, so that it will cook the egg a little. This will be found delicious. Custard or Cream Cake. — Cream together two cups of sugar and half a cup of butter ; add half a cup of sweet milk in which is dis- solved half a teaspoonful of soda. beat the whites of six eggs to a stiff froth, and add to the mixture. Have one heaping teaspoonful of cream of tartar stirred thoroughly into three cups of sifted fiour, and add quickly. Bake in a moderate oven, in layers like jelly-cake, and when done, spread custard between. For the custard. — Take two cups of sweet milk, put it into a clean suitp'ile dish, set it in a dish of boiling water on the range or stove. When the milk comes to a boil, add two tablespoonfuls of corn-starch or flour stirred into half a cup of sugar, adding the yolks of four eggs, and a little cold milk. Stir this into the boiling milk, and when cooked thick enough, set aside to cool ; afterwards add the flavour- ing, either vanilla or lemon. It is best to make the custard first, before making the cake part. Common nut or Walnut Cake. — Two cups of fine, white sugar, creamed with half a cup of butter, three eggs, two-thirds of a cup of sweet milk, three cups of sifted flour, one heaping teaspoonful of baking-powder sifted through the flour. A tablespoonful (level) of powdered mace, a coffee-cup of hickory nut or walnut meats, chopped .1 liffif^ ir;n *v.£« .^o'.n .-...»^.- ...i»u .. i^ — .f,- .-.r *u« ,,..i_„ ..1 .. i_ .. iimC t :il tliL '.rtrvL j/stii:? \Titi: a. irt'.v^e: ui ii:c citvc, IIICII U lilwyCF of raisins upon that, then strew over these a handful of nuts, and so on until the pan is two-thirds full. Line the tins with well-buttered paper, and bake in a steady, but not quick oven. This is most excellent. 11 228 CAKES Cheap Cream Cake.— One mp of suK-ir, one eg?, one cup sweet milk, two ( ups lloLir, one lahlc>,i)0(jnful butler, two heapiuK teaspoon- fuls of hakiuK-po^vder ; flavour to ta-,te. Divide into three parts, and bake in round shallow ])ans. (^•^., .,,,,/. __I{,.;it one eKK imd one half rup suj^ar together, then adtl one (luartcr ( up Hour, wet with a very little milk, and stir this mixture into one half pint of boiling milk, until thick ; flavour to taste. SiJicad tlir (ream when cool between the cakes. Soft Ginger Cake. -Stir to a cream one cupful of butter and half a cupful of l)rown suK-'ir ; add to this two ( upfuls (.f cooking molasses, a cu!)ful of sweet milk, a tablespoonful ot K'H^er, a tea- spoonful of ground . innamon ; beat all thoroughly together, then add three eggs, the whites and yolks beaten sei)arately ; beat nilo this two ( i^rs sifted tlour, then a teaspoonful of soda, dissolved in a spoon- ful of water, and last, two more cupfuls of sifted dour. lUitler and i)ai)er two > ..mmon scpiare bread-pans, divide the mixture and pour half into each. I'.ake in a moderate oven. This cake re(|uires long and slow baking, from forty to sixty minutes. 1 tmd that if sour milk is used, the cakes are iiuu h lighter, but either sweet or sour is most ex' client. . .- r ,•• , i •! Hard Gingerbread. — Made the same as 'Soft (.mgerbread, omitting the ei^KS ''in'l mixing hard enough to roll out like biscuit; rolled nearly half an inch thick, anil <:ui out like smal'. biscuits, or -t can be baked m a sheet or on a biscuit-tin ; cut slits a quarter of an inch deep across the top of the tin from side to side. When baked and while hot, rub over the top with molasses, and 'et it dry on. These two above recipes are the best 1 have ever found among a hirge variety that I have tried, the ingredients giving the best pro- portion for flavour ami excellence. Plain Gingerbread.— One cup of dark cooking molasses, one cup of sour cream, one egK, on teaspoonful of soda, dissolved in a little warm water, a teaspoonful of salt, and one heai)ing teaspoonful of uin>'er ; make about as thick as cup-cake. To be eaten warm. White Ginger Biscuit.— One cup of butter, two cups of suu ir one cui) of s.mr (ream or milk, three eggs, one teaspoonful of soda, 'dissolved in a tablespoonful of warm water, one tablespoonful of ginger, one teaspcjonful of ground cinnamon, and five cups ot sifteil flour, or enough to roll (Hit stjft. Cut out rather thick, like biscuits ; brush over the tops while hot, with the white of an egg, or sprinkle with sugar while hot. , . ., The grated rind antl the juice of an orange idd much to the flavour of ginger cake. . .i i • i Gold and Silver Cake.— 1 his cake is baked in layers like lelly-cake. Divide the silver-cake batter, and colour it pink with I little cot hineal ; this give's you pink, white and yellow layers. i'ut together with frosiuv. This can be ])ut toge Frost the top. iher like marble cake, first a spoonful of one kind, then ano ther, until the dish is full Cream Cakes.— I'ut into a large-sized saucepan half a cup ot of hot water ; set it (jn the tke ; when the nn.xture butter, ami one cup CAKES 22() fire, and when cool enough acid five c^'l' tli '^^'"'"vo frun, the beaten separately, ,l,e ^. ,o a n' a n . c '^> tee"' o'. ''."ff f?T' ;^:x. ,>:^t/;^ ~ : '-^ - -™ - - two 7:*roTe"',^r",': °?,!; v,:;f,;:? ^f-re-zirt -' -n bakintr-nowder Hp'.f tW. k,,.» "^i^r, a teabpoonhi], heaped, of 'b H^"<-'er. liCdl tlie butter and siiuar toLTthcr -mrl -.^i^i fU well hf>-itpn <-;t;)- ;-. »u j i . , v** ^'^si-un-i, anci ancl the eLL'S Bake n deep t phte Th'i"^ '^''^k.nK-powder well sifted together. Molasses Cup Cakes. :upji: -One cupful of butte 4 "••n_v» iiv tablespoonfuls of ginger, th one heaping teaspoon ful of ca li(Hir, one table spoonful of r, one of sugar, six cinnamon two ree teacupfuls of cooking molasses, and Te.'im ; beat the eggs very light sod.i. Stir the butter and •gar to a add to it ; after which ght, the yolks and whites separately, and put in the spices; then the molassesjand fl lour ^ii i6 230 CAKES in rotation, stirrin^^ the mixture all the time ; beat the whole well licfore addinj^ tin- soda, and but little afterwards. I'ut into well- luittercd patix-pan tins, and bake in a very moderate oven. A Ijakcr's vn \]n-. Baker's Ginger Snaps. — Hoil all together the following in- gredients : '! wo < ujjs of blown sugar, two cups of rooking molasso, one cup of shortening, which should be part butter, one large tabli- sjjoonful of ginger, one tables|)oonful of ground cinnamon, one tea- sjxionful of ( loves ; remove from the tire and let it cool. In the meantime, sift four cups of flour anfl stir part of it into the above mixture. Ntns (liss(jlvc a teaspoonful of soda in a teaspoonful of warm water and beat into this mixture, stir in the remainder (jf the Hour, and make stiff enough to roll into long rolls alK)ut one inch in diameter, and cut off from the end into half-inch pieces. Place them on well-buttered tins, giving plenty of room to s])read. Hake in a moderate oven. Let them tool before taking out (jf the tins. Ginger Cookies. — One ( u]) sugar, one cup molasses, one cup butter, one egg, one tablespoonful vinegar, one tal)les])oonful ginger, one teas|)oonful soda, dissolved in l)oiiing writer, mix like cookey dough, rather soft. Ginger Snaps. — One cup brown sugar, two < ups molasses, one large cup l)utler, two teaspoonfuis soda, two teaspoonfuls ginger, three pints doui to commence with ; rub shortening and sugar together into the flour; add enough i.iore flour to roll very smooth, very thin, and bake in a quick o'en. The dough can be kept for days by putting it in the flour-barr(-l under the Hour, and bake a few at a time. The more tlour that ;an be worked in and the smoother they can be rolled, the better and more Irittle they will be. Should be rolled out to wafer-like thinness. Hake quickly without burning. They should become perfectly cold before putting aside. Dominoes.-— Have a plain cake baked in rather thin sheets, and cut into small oblong pieces the size and shape of a domino, a trifle larger. Frost the top and sides. When the frosting is hard, draw the black lines and make the dots, \\ith a small brush dipped in melted chocolate. These are very nice for children's parties. Fancy Cakes. — These delicious little fancy cakes may be made by making a rich jumble-paste — rolling out in any desired shape ; cut some paste in thick, narrow strips and lay around your cakes, so as to form a deep, cup-like edge ; place on a well-buttered tin and bake. When done, fill with iced fruit, prepared as follows : Take rich, ripe peaches (canned ones will do, if fine and well-drained from all juice), cut in halves ; plums, strawberries, pineapples cut in stjuares, or small triangles, or any other available fruit, and dip in the white of an e^i; that has been very slightly beated and then in pulveri/.ed sugar, and lay in the centre of the cakes. Wafers. — Dissolve four ounces of butter in half a teacup of milk ; stir together four ounces of white sugar, eight of sifted flour, and the \olk of one egg, adding gradually the butter and milk, a table- spoonful of orange-flower water, and a pinch of salt ; mix it well. Heat the wafer-irons, butter their inner surfaces, put in a tablespoonful ,AKES <)t" the batter, and close the irons iinincdiatcly ; put the irons over the thv, and turn tht-m (occasionally, initil the wafer is cooked ; wlicn the wafers are all cooked, roll them on a small round stick, stand them upon a sieve, and dry them ; serve with ices. Peach Cakes.— 'i'ake the yolks and whiles of live cgj^s and heat t!icm se|)aratcly the whites to a stiff froth;. Then mix the beaten • (jlks with half a pound of pulverized and sifteii loaf or < rushed su.i^ar, and beat the two to^'ether thoroughly. Fifteen minutes will be none too lon„^ for the latter operation if you wouhl have excellence with your ( akes. Now add half a pound of lint .. .ur, dredgin- it in a little at a time, and then put in the whites of the eggs, beating the whole together for four or ti\e minutes. Then with a large spoon, drop the batter upon a baking -tin, which has been Inittered and tloured, being care- ful to have the cakes as nearly the same size as possible, and resembling in shape the half of a peach. Have a cpiick oven ready, and bake the (akes about ten minutes, wat( liing them closely so that they may onl\ (oine to a ligiu l)r()un colour. Then take them out, si)read the t1at side of each with peach jam, and stick them together ;n p.iirs, covering' the outside with a thin coat of ii ing, which" when diy (an be lir, shed over on one side of the cake, with a little ( (ichine.il water. Cup Cakes.— 'I'wo cups of sugar, one cup of butter, (jne cup of milk, three ( ups and a half of flour, and four eggs, half a teaspoonful of s(xla, large spoon cream of tartar ; stir butter and sugar together, and add the beaten yolks of the eggs, then the milk, then flavouring, and the whites. Put cream of tartar in flour and add last. Hake in buttered gem-pans, or drop the batter, a teasp(jonful at a time, m ri.ws, on flat buttered tins. To this recipe iiiay be added a cup of English currants or chopped raisins ; and also an(Jther variety of cakes may be made bv adding a half cup of citron sliced and floured, a half-cupful of chopped almonds, and lemon extract. Variegated Cakes — One cup powdered sugar, one half cup of butter creamed with the sugar, one-half cup of milk, four eggs, the whites only, whipped light, two and one-half cups of prepared flour. Hitter almond flavouring, spinach juice and cochineal. Cream, the butter and sugar ; add the milk, flavouring, the whites and flour. Divide the batter into three parts. Bruise and pound a few leaves of spinach in a thin muslin bag until you can express the juice. Put a few drops (jf this into one portion of the batter, colour another with cochineal, leaving the third white. Put a little of each into small, round pans or cups, giving a light stir to each colour as you add the next. This will vein the cakes prettily. Put the white between the puik and green, that the tints may show better. If you can get pistachio nuts to pound up fur the green, the cakes will be much nicer. Ice on sides and top. Corn Starch Cakes — One cupful each of butter and sweet milk, and half a cup of corn-starch, two cupfuls each of sugar and flour, the whites of five eggs beaten to a stiff froth, two tea- 'i; ^ ' 1 232 CAKES sjjoonfuls of f ream of tart.ir and one of soda ; flavour to taste. Hake in ^eni tins or patty-pans. Sponge Drops.- Heat to a froth tliree i'^v,s and one teacup of su^;ar ; stir into tln-^ one lieapin^ ( offee-ciip »ii tloiir, in which one teaspoonfiil of cream of tartar and half a teaspoonful of saleratiis arc thorouj^ldy mixed. Flavour witli lemon. Ikitter tin sheets with washed butter, and droj) in teas])oonfuls about tlirce inclies apart. I'ake instantly in a very (juick oven. Watih cl'> of MiKar, onn < up of butter, five cii|)fiils of tloui, live v^^s, (jue siiiall tfacupfiil of milk, in whicli dis- soIv(; h.ilf .1 tt'aspoonful of mmIu, (ream the butter ; add the siij,'ar ; ( ream a^ain ; tlicn add yolks of t-^K^, tlu' niilk, beaten whites and Hour ; a littli- ( innainon, nutmeg, allspiff, andj^iound (lovc>, and one <|u. lifer of ;i |)ound of < urrant^, rolled in tlour. Cookies. -One < up of butter, two ( ups of ^uj^ar, a small tca- ' upful of .-.wect milk, liaif a >^r.ited nutmej^, and five < ups of sifted llour, in uliit li there ha> been sifted with it two teaspoonfiils of baking-- powder ; mix into a scjft dou^^h, and < ut into nmnd rake-. ; roll tlie dou^^h as thin as j)ie-( rust. Il.ike in a cpiick oven a lij^ht-brown. 'I'hcse can be made of sour milk and a teaspoonful of soda dissolved in it, or sour or ^weel cream (an be used in plac e of buttei. Water < ookies made the same as above, usin^ water in plate of milk. Water i (n.kics keep lon>;er than milk cookies, Favourite Cookies.— ■( )ne ( up of butter, «.ne and a lialf < up-, of su^ar, one half < u]) of -our milk, one le\el teaspuonful of soda, a tea- spoonful of );rated nutmeK- l*'k;ur enou^^h to roll : make «.|uite soft. I'ul a tablespoonful of fine suKar on a plate and dip the to[)s of each as you cut them out. I'lai e on buttered tins aiul bake in a (piii k oven a lij^ht brow n. Fruit Cookies. ' »ne ( u|)ful and a half of su^ar, (me ( upful of butter, one-half ( up of sweet milk, one ej.;.L;, two teaspoonfuls of bakinK-po^^(ler, a teaspoonful of grated nutmeg, three tablespoonfuls up grated cocoanut, one and one-half cups sugar, three-fourths cup butter, one-half cup milk, two eggs, one large teaspoonful baking-powder, one-half tcasp(x?nful e.xtract ot vanilla, and r'urr enough to roll out. Doughnuts or fried cakes.— Success in making gcjod fried cakes depends as mui h on the cooking as the mixing. In the first place, (.here should be hoilin;^ Ian! enough to free them from the bottom of the kct-i -lie top, and the lard should never be so hot as tu smoke, or so cuoi as not to be at the boiling CAKES 235 Hitter, ti\i- vliicl. dis- lit- Hiij,'ar ; .liitJ's and ■>, and one small t(a- ^ of sifted of hakin^,'- ; roll the ;Iit-l)rown. (lissoKcd 1 |)Ia( c of ilf < up-^ of xla, a tca- t|iiitC' soft. IS of eat h 1 a «iuii k me ( upful oonfuls of .■spoonfuls iisinj,' just utter, wet 1 buttered two cups u\ two of and one of enough to i\n^ it in inkle with uj.;h for a e juice of , whipped .11 is in a ilk. Roll .vetting;, one and milk, two aspocnful ^ood fried n the first from the .1 .1. _,,i .J i: t: :-.iK;Un.t le boiling point ; if it is, they soak j^rease, and are spoiled. If it is at the right lieat, the doughnuts will in about ten minutes be eeii, nou-a-da\s, Init are easily made. Make a sponge a*; ft»r bread, using a pint of warm water or milk, and a large half cupful of yeast ; when the sponge is very light, add half a cupful of butter or sweet lard, a coffee-cupful of sugar, a teaspoonful of salt and one small tcasp(jonful of sotla, di-^solved in a little water, one tablespoonful of cinnamon, a little grated nutmeg ; stir in now two well-beaten eggs, add sifted tlour until it is the consistency of bi.scuit tlough, knead it well, cover and let rise ; then roll the dough out into a sheet h;df an ■ inch thick, cut out with a very small biscuit-cutter, or in strips half an inch wide and three inches long, place them on greased tins, cover th.em well, and let them rise before frying them. Drop them in very hot lard. Raised cakes retpiire longer time than takes made with baking-])owiler. Sift powderetl sugar o\er tlieni a-i fast as they are fried, while warm. ( )ur graiidmothers put allspice into these cakes ; that, however, i^ a matter of taste. Baker's Raised Doughnuts.— Warm eacupful of lard in a pint of milk; when nearly cool, add enough jui to n)ake a thick I)atter, and add a small cupful of yeast ; beat it well, and set it to rise ; when light, work in radually and carefully three cupfuls of sugar, the whipped sol ^i,\ eggs, half a teaspoonful of sotla, dis- solved in a spoonf;. . milk ; one teaspoonful of salt, a teaspoonful of ground cinnann ;. .md half of a nutmeg grated ; then work in gradually enough liom to make it stiff enough to roll out ; lei it rise again, and when very light, roll it out in a -.hcet an inch thick ; ( ut into rounds ; put into the centre of each round a large Sultana raisin, seeded, and mould into perfectly round balls ; flatten a iittle ; let them stand a few minutes before boiling them ; have plenty of lard in ^ the pot, and when it boils drop in the cakes ; when they are a light brown, take them out with a perforated skimmer ; drain on soft white pa])er, and roll, wliilf warm, in fine jiowdered su^.u. Crullers or Wonders. — Three ef^.-> three tablespoonfuls of melted lard or butter, three tablespoonfu' of sugar, mix very hard with sifted flour, as hard as can be rolled, and to be rolled very thin m 236 PASTRY, PIES AND TARTS Ir like pie-crust ; cut in squares three inches long and two wide, then cut several slits or lines lengthwise, to within a quarter of an inch of the edges of the ends ; run your two forefingers through every other sht ; lay them down on the board edgewise, and dent them. These arc very dainty when fried. Fry in hot lard a light brown. German Doughnuts — One pint of milk, four eggs, one small tabIes]K)onful of melted butler, flavouring, salt to taste ; first boil the milk and pour it, while hot, over a pint of flour ; beat it very smooth, and when it is cool, have ready the yolks of the eggs well beaten ; add them to the milk and flour, beaten well into it, then add the well- beaten whites, then lastly add the salt and as much more flour as will make the whole into a soft doi gh ; flour your board, turn your dough upon it, roll it in pieces as thick as your finger and turn them in the form of a ring ; cook in plenty of boiling lard. A nice break- fast cake with coffee. Nut Cakes (Fried).— Beat two eggs well, add to them one ounce of sifted sugar, two ounces of warmed butter, two tablespoonfuls of yeast, a teacupful of lukewarm milk and a little salt. Whip all well together, then stir in by degrees one pound of flour, and, if requisite, more milk, making thin dough. IJeat it until it falls from the spoon, then set it to rise. When it has risen, make butter or lard hot in a frying-pan ; cut from the light dough little pieces the size of a walnut, and without molding or kneading, fry them pale brown. As they are done, lay them on a napkin to absorb any of the fat. Trifle Cakes.— Work one egg and a tablespoonful of sugar to as much flour as will make a stiff paste ; roll it as thin as a penny- piece, and cut it into small round or scjuare cakes ; drop two or three at a time into the boiling lard ; when they rise to the surface and turn over they are done ; take them out with a skimmer and lay them on an inverted sieve to drain. When served for dessert or supper, put a spoonful of jelly on each. Pufl^ Bail Doughnuts.— These doughnuts, eaten fresh and warm, are a delicious breakfast dish, and are quickly made. Three eggs, one cupful of sugar, a pink of sweet milk, salt, nutmeg, and flour enough to permit the spoon to stand upright in the mixture ; add two heaping teaspoonfuls of baking-powder to the flour ; beat all until very light. Drop by the dessertspoonful into boiling lard. These will not absorb a bit of fat, and are not at all rich, and consequently are the least injurious of this kind of cakes. iiii CHAPTER XX I. X. PASTRY, PIES, AND TARTS. General Remarks.— Use the very best materials in makin"* pastry ; tlie shortening should be fresh, sweet, and hard ; the wate° cold (ice water is best), the paste rolled on a cold board, and all handled as little as possible. When the crust is made, it makes it much more flakey and puff much more to put it in a dish covered with a cloth, and set in a very PASTRY, PIES AND TARTS 237 cold place for half an hour, or even an hour ; in summer, it could be placed in the ice box. A great improvement is made in pie-crust by the addition of about a heaping teaspoonful of baking-powder to a ([uart of flour, also brushing the paste as often as roiled out, and the pieces of butter placed thereon, with the white of an eg^i;, assists it to rise in leaves or flakes. As this is the great beauty of puff-paste, it is as well to try this method. If currants are to be used in pies, they should be carefully picked over, and washed in several waters, dried in a towel, and dredged with flour Ijefore they are suitable for use. Raisins, and all dried fruits for pies and cakes, should be seeded, stoned, and dredged with flour, before using. Almonds should be blanched by pouring boiling water upon them, and then slipping the skin off with the fingers. In pounding them, always add a little rose or orange water, with fine sugar, to prevent their becoming oily. Great care is requisite in heating an oven for baking pastry. If you can hold your hand in the heated oven while you count twentv, the oven has just tlie proper temperature, and it should be kept at this temperature as long as the pastry is in ; this heat will bake to a light brown, and will give the pastry a fresh and flakey appearance. If you suffer the heat to abate, the under crust will become heavy and clammy, and the upper crust will fall in. Another good way to ascertain when the oven is heated to the proper degree for puff-paste : put a small piece of the paste in previous to baking the whole, and then the heat can thus be judged of. Pie-crust can be kept a week, and the last be better than the first, if put in a tightly covered dish, and set in the ice-chest in summer, and in a cool place in winter, and thus you can make a fresh pie every day with little trouble. In baking custard, pumkin or squash pies, it is well, in order that the mixture may not be absorbed by the paste, to first partly bake the paste before adding it, and when stewed fruit is used the filling should be perfectly < ool when put in, or it will make the bottom crust sodden. How to make a Pie. — After making the crust, take a portion of it, roll it out and fit it to a buttered pie-plate by cutting it off evenly around the edge ; gather up the scaps left from cutting and make into another sheet for the top crust ; roll it a little thinner than the under crust ; lap one half over the other and cut three or four slits about a quarter of an inch from the folded edge, (this prevents the steam from escaping through the rim of the pie, and causing the juices to run out from the edges). Now fill your pie-plate with your prepared filling, wet the top edge of the rim, lay the upper crust across the centre of the pie, turn back th(^ lialf that is lapped over, seal the two edges together by slightly pressing down with your thumb, then notch evenly and regularly with a three-tined fork, dipping occasionally in flour, to prevent sticking. Bake in a rather quick oven a light brown, and until the filling boils up through the slits in the upper crust. 238 PASTRY, PIES AND TARTS 'i^ To prevent the juice soakinj; through into the crust, making it -'*<'KRy> "'^t the upper crust witii the white of an egg, just before you put in the pic mixture. If the toj) of tlie pie is Ijrushed over with tlie egg, it gives it a beautiful ghize. For Icing Pastry.— To ice pastry, which is tlie usual method adopted for fruit tarts and sweet dishes of jiastry, put the white of an ei;g ()i> a |)late, and witii the blade of a knife beat it to a stiff froth. When the pastry is nearly baked, brush it over with this, and sift over some pounded sugar ; jiut it I)ack into the oven to set the glaze, and in a few minutes it v.ill l)e done. (ireat care should l)e taken that the paste does not catch or burn in the oven, which it is very liable to do after the icing is laid on. Or make a meringue by adding a tablespoonful of white sugar to tlie beaten white (jf one egg. Spread over the top, and slightly l)rown in the oven. Fine Puff Paste. — Into one quart of sifted flour, mix two teaspoonfuls of baking-powder, and a teaspoonful of salt : then sift again. .Measure out one teacupful of butter and one of lard, hard and cold. Take the lard and ruli into the tlour until a very fine, smooth paste. Then put in just enough ice-water, say half a cupful containing a beaten wliite of egg, to mix a very stiff" dough. Roll it out into a thin sheet, spread with one-fourth of the l^utter, sprinkle over with a little flour, then roll up closely in a long roll, like a scroll, double the ends towards the centre, flatten and reroll, then spread again with another quarter of the butter. Repeat this operation till the butter is used up. Put it on an earthen dish, cover it with a cloth and set it in a cold place, in the ice-box in summer ; let it remain until cold ; an hour or more before making out the crust. Tarts made with this paste cannot be cut with a knife when fresh ; they go into flakes at the touch. You may roll this pastry in any direction, from you, towards you, sideways, anyway, it matters not, but you must have nice flour, ice-water, and very little of it, and strength to roll it, if you would succeed. Puff Paste for Pies. — One quart of pastry flour, one pint of butter, one tablespoonful of salt, one of sugar, one and a quarter cupfuls of ice-water. Wash the hands with soap and water, and dip them first in \-cry hot, and then in cold water. Rinse a large bowl or l)an with boiling water, and then with cold. Half fill it with cold water. Wash the butter in this, working it with the hands until it is light and waxy. This frees it from the salt and buttermilk, and lightens it, so that the pastry is more delicate. Shape the butter into two thin cakes, and put in a pan of ice-water to harden. Mix the salt and sugar with the flour. With the hands, rub one-third of the butter into the flour. Add the water, stirring with a knife. Stir c|uickly and vigorously, until the paste is a smooth ball. Sprinkle the board lightly with flour. Turn the paste on this and pound quickly and lightly with the rolling-pin. Do not break the paste. Roll from you, and to one side ; or, if easier to roll from you all the time, turn the paste around. When it is about one-fourth of an inch I'ASTRV, PIES AND TARTS 239 making it oefore you over with al method hite of an stiff frotli. d sift over j^Iazc, and akcn that ;ery hable c sugar to id slightly mix {wit : then sift lard, hard very fine, If a cupful Roll it ', sprinkle :e a scroll, en spread lion till the th a cloth it remain t. Tarts ; they go •ards you, nice flour, ^'ou would one pint a quarter r, and dip ge bowl or with cold ; until it is milk, and julter into Mix the liird of the life. Stir Sprinkle .nd pound the paste. ou all the of an inch thick, wipe the remaining butter, break it in bits, and spread these on the paste. Sprinkle lightly with flour. Fold the paste, one-third from each side, so that the edges meet. Now fold from the ends, but do not have these meet. Double the paste, pound lightly, and roll down to about one-third of an inch in thickness. Fold as I'lefore, and roll down again. Repeat this three times, if for i)ics, and six times if for 7'(>/-n/r-7u'fi/s, patties, tarts, etc. Place on the ice, to harden, when it has been rolled the last time. It should be in the ice-chest at least an hour before being used. In hot weather, if the paste sticks when being rolled down, put it on a tin sheet, and place on ice. .As soon as it is chilled, it will roll easily. The less flour you use in rolling out the paste, the tenderer it w'ill be. No matter how carefully every part of the work may be done, the paste will not be good if much flour is used. ^ Soyers Recipe for PufF-Paste.— To every pound of flour allow the yolk of one egg, the juice of one lemon, half a salt- spoonful of salt, cold water, one pound of fresh butter. Put the flour on to the paste-board ; make a hole in the centre, into which put the yolk of the egg, the lemon -juice, and salt ; mix the whole with cold water (this should be iced in summer, if conveni- ent) into a soft, flexible paste with the right Iiand, and handle it as little as possible ; then squeeze all the buttermilk from the butter, wring it in a cloth, and roll out the paste ; place the butter on this, and fold the edges of the paste over, so as to hide it ; roll it out again to the thickness of a (juarter of an inch ; fold over one-third, over which again pass the rolling-pin ; then fold over tlie other third, thus forming a square ; place it with the ends, top, and bottom before you, shaking a little flour both under and over, and repeat the rolls and turns ^■^■^ again, as before. Flour a baking sheet, put the paste on this. 'ot it remain on ice or in some cool place for half an hour; the ■ i .wice more, turning it as before ; place it again upon the ice for a quarter of an hour, give it two more rolls, making seven in all, and it is ready for use when required. Rule for Under Crust.— A good rule forpie-crust for a pie requiring only an under crust,— as a custard or pumpkin pie,— is : Three large tablespoonfuls of flour sifted ; rubbing into it a large tablespoonful of cold butter, or part butter and '^irt lard, and a pinch of salt, mixing with cold water enough to form a smooth, stiff paste, and rolled ijuite thin. Plain Pie-crust — Two and a halfcupfuls of sifted flour, one cupful of shortening, half butter and half lard, cold ; a pinch of salt, a heaping teaspoonful of baking-powder, sifted through the flour. Rub thoroughly the shortening into the flour. Mix together with half a teacupful of cold water, or enough to form a rather stiff dough ; mix as litlie .1:1 pusslblc, just enough to get it into shape to roll out ; it must be handled very lightly. This rule is for two pies. When you have a little pie-crust left do not throw it away ; roll it thin, cut it in small scjuares and bake. Just before tea, put a spoon- ful of raspberry jelly on each square. Puff-paste or Suet.— Two cupfuls of flour, one-half teaspoon- ■! it '■ -K L.il 240 PASTRY, I'lES AND TARTS ful of salt, one teaspoonful of IjakiriK^-powcler, one cup of chopped suet, freed of skin, and chopped very fine, one cupful of water. Place the flour, sifted with the powder, in a bowl, add suet and water ; mix into smooth, rather firm douyh. This paste is e\( client for fruit puddings, and dunijjlinKS that are boiled ; if it is well ma e, it will be light and flaky, and the suet im- perceptible. It is also excellent for meat pies, baked or boiled. All the ingredietits should be very cold when mixing, and the suet dredged with flour after it is chopped, to prevent the particles from adhering to each other. Potato Crust. — Boil and mash a dozen medium-sized jiotatoes, add one good teaspoonful of salt, two tablespoonfuls of cold butter, and half a cupful of milk or cream. Stiffen with flour sufficient to roll out. Nice fir the tops of meat pies. To make Pie-crust Flaky.— In making a pie, after you have rolled out your top crust, cut it about the right size, spread it over with, butter, then shake sifted flour over the butter, enough to cover it well. Cut a slit in the middle, place it over the top of your pie, and fasten the edges as any pie. Now take the pie on your left hand, and a <\\ppcv of cold water in your right hand ; tip the pie slanting a little, pour over the water sufficiently to rinse ofif the flour. Enough flour will stick to the butter to fry into the crust, to give it a fine, blistered, flaky lo(jk, which many cooks think is much better than rolling tlic !)utter into the crust. Tartlets.— Tarts (jf strawberry or any other kind of preserves are generally made of the trinmiings of pufl-pastc rolled a little thicker than for ordinary pies ; then cut out with a round cutter, first dipped in hot water, to make the edges smooth, and placed in small tart-pans, first |)ricking a icw holes at the bottom with a fork before placing them in the oven. Bake from ten to fifteen minutes. Let the paste cool a little ; then fill it with preserve. By this manner both the flavour and colour of the jam are preserved, which would be lost were it baked in the oven on the paste ; and besides, so much jam is not required. Patties, or Shells for Tarts.— Roll out a nice puff-paste thin ; cut out with a glass or cookey-cutter, and with a wine-glass or smaller cutter, cut out the centre of two out of three ; lay the rings thus made on the third, and bake at once. May be used for veal or oyster patties, or filled with jelly, jam or preserves, as tarts. Or shells may be made be made by lining patty-pans with paste. If the paste is light, the shells will be fine. Filled with jelly and covered with nieringue (tablespoonful of sugar to the white of one egg), and browned in oven, they are very nice to serve for tea. If the cutters are dipped in hot water, the edges of the tartlets will rise much higher and smoother when baking. Tartlets. — I'artlets are nice made in this manner : Rnl! some good puff-paste out thin, and cut it into two and a half inch squares ; brush each square over with the white of an egg, then fold down the corners, so that they all meet in the middle of each piece of paste ; slightly press the two pieces together, brush them over with the egg, sift over sugar, and bake in a nice quick oven for about a quarter of PASTRY, TIES AND TARTS 241 an hour. When they are done, make a little hole in the middle of the paste, and till it up with apricot jam, marmalade, or red currant jelly. Pile them hi^h in the centre of a dish, on a napkin, and garnish with the same preserve the tartlets are filled with. Tarts. — Larger pans are required for tarts proper, the size of small shallow pie-tins ; then after the paste is baked and cooled and filled with the jam or preserve, a few stars or leaves are placed on the toj-, or strips of paste, criss-crossed on the top, all of which have been previously baked on a tin by themselves. Dried fruit, stewed until thick, makes fine tart pies, also cianberries, stewed and well sweetened. Green Apple Pie. — Peel, core and slice tart apples enough for a pie ; sjjrinkle over about three tablespoonfuls of sugar, a tcaspoonful of cinnamon, a small level tablespoonful uf sifted tlour, two table- spoonfuls of water, a few bits of liutter ; stir all together with a spoon ; put it into a pie-tin lined with pie-paste ; cover with a top-crust and l)ake about forty minutes. The result will be a delicious, juicy pie. Apple Custard Pie. No. 1. — Three cupfuls of milk, four eggs, and one cupful of sugar, two cupfuls of thick stewed apples, strained through a colander. Beat the whites and yolks of the eggs lightly, and mix the yolks well with the apples, flavouring with nut- meg. Then beat inttj this the milk, and histly the whites. Let the crust partly bake before turning in this filling. To be baked with only the one crust, like all custard pies. Apple Custard Pie. No. 2. — Select fair sweet apples, pare and grate them, and to every teacupful of the apple add two eggs well beaten, two tablespoonfuls of fine sugar, one of melted butter, the grated rind and half the juice of one lemon, half a wine-glass of rose- water, and one teacupful of milk ; mix all well, and pour into a deep plate lined with paste ; put a strip of the paste around the edge of the dish and bake thirty minutes. Apple Custard Pie. No. 3. — Lay a crust in your plates; slice apples thin, and iialf fill your plates ; pour over them a custard made of four eggs and one quart of milk, sweetened and seasoned to your taste. Apple Custard Pie. No, 4. — Peel sour apples and stew until soft, and not much water left in them ; then rub through a colander ; beat three eggs for each pie to be baked, and put in at the rate of one cupful of butter and one (jf sug;a- for three pies ; season with nutmeg. Irish Apple Pie. — Pare and take out the cores of the apples, cutting each apple into four or eight pieces, according to their size. Lay them neatly in a baking dish, seasonfng them with brown sugar, and a;v. spi. e, such as pounded cloves and cinnamon, or grated lemon- peel. A little quince marmalade gives a fine flavour to the pie. Add a little water, and cover with puff paste. Bake for an hour. Mock Apple Pie. — Crush finely, with a rolling-pin, one large cracker ; put inio a bowl, and pour upon it one teacupful of cold water ; add one teacupful of fine white sugar, the juice and pulp of I ■ 242 PASTRY, I'lES AND TARTS one lemon, Iialf :i lemon-rind grated, and a little nutmeg ; line the l..e-platc u-,th ha! puff-paste, pour in the mixture, cov^r with the jj.iste, and bake half an hour. "im mc These are proportions for one pic. Apple and Peach Meringue Pie.-Steu the apples <;.■ peaches and sweeten to taste. .Mash smooth and season with nut- nieg. h ,11 the crusts and bake until just done. Put on no top " the fire and let it boil slowly eight or ten minutes. To a pound of the grated cocoanut allow a quart of milk, eight eggs, four tablespoonfuls of .s tted white su^ar, a glass of cider, a small cracker, pounded fine, two spoon uls of melted butter, and half a nutmeg. The eggs and su.^Vr -should be beaten together to a froth, then the cider stiiTed in. Put them into the milk and cocoanut, which should be first allowed to uet quite cool; add the cracker and nutmeg, turn the whole into deep l).e-plates, with a lining and rim of puff-paste. Hake them as soon as turned into the i)l,ites. Chocolate Custard Pie. No. 1.-o„e quarter cake of baker s chocolate grated ; one pint of boiling water, six eggs, one Muar of milk, one-halt cupful of white sugar, two teaspoonfuls of vanilla. Dissolve tne chocolate in a very little milk, stir into the bo. ing water, and boil three minutes. When nearly cold beat ud with tins the yolks of all the eggs and the whites of three Sti this mixture into the milk season and pour into shells of good paste When the custard is "set "-but not more than half done-spread over It the whites whipped to a froth, with two tablespoonfuls of sugar \ ou may bake these custards without paste, in a p^idding dish or cups set in boilmg water. ° ■ w« <^ups Chocolate Pie. No. 2. at some grated chocolate into a basin anci place on the back of tne stove and let it melt (do not add any water to it) ; beat one v^^^^ and some sugar in it ; when melted spread this on the top of a custard pie. Lowers of chocolate wiU 11 KC* 1 11 IS. Lemon Pie. (Superior.) -Take a deep dish, grate into t he outside of the rmd of two lemons; add to that a cuu and a half of wnite sugar, two heaping tablespoonfuls of unsifted dour or one of corn-starch ; stir it well together, then add the yolks of three well beaten eggs, beat this thoroughly, then add the juice of the lemoj-,., two cups of water and a piece of butter the si.e of a walnut. -Set this on the fire m another dish containing boiling water and cook J .1: PASTRY, PIES AND TARTS =43 it until it thickens, and will dip up on the spoon like cold honey. Remove it from the fire, and when cooled, pour it into a deep pie-tin, lined with pastry ; bake, and when done, have ready the whites, beaten stift', with three small tables[)oonfuIs of sugar. Spread this over the top and return to the oven to set and brown slightly. This makes ;i tleej), large-si/cd pie, and very superior. Lemon Pie. No 2. — One coftee-cupful of sugar, three eggs, -^"^^ ^^f the eggs together ; after the' n 1 - ho ,r .'' '' ?' ' '/r '" '^' ""■^^"'■^' ^^"'^ ="1^ '-' Pi-'^h of salt and about a teaspoonful of butter. Make crust the same as anv oie • bake, then nil with the custard, grate over a little nutmeg and' bake again. 1 ake the whites of the eggs and beat to a stiff froth with two Uiblespoonfuls of sugar, spread over the top and brown in a quick Fruit Custard Pie.-Any fruit custard, such as pine- apple, banana, can be readily made after the recipe of "Annl. Custara Pie. ^ --FP- Cherry Pie.-Line your pie-plate with good crust, fill half full Mth ripe cherries ; sprinkle over them about a cupful of sugar, a teaspoonful of sifted flour, dot a f^^v bits of butter over that, \now- f.ll the crust full to the top. Cover with the upper crust, and bake PASTRY, PIES AND TARTS 245 This is one of the best of pies, if made correctly, and the cherries in any case should be stoned. Currant Pie. No. 1. — Make in just the same way as the Cherry Pie, unless they are somewhat green, then they should be stewed a little. Ripe Currant Pie. No. 2. — One cupful of mashed ripe currants, one of sugar, two tablcspoonfuls of water, one of tlour, beaten with the yolks of two eggs. Hake ; frost the t(jp with the beaten whites (jf the eggs and two tablcspoonfuls powdered sugar, and brown in oven. Green Tomato Pie. — Take medium-sized tomatoes, pare, and cut'(jut the stem end. Having your pie-pan lined with paste made as biscuit dough, slic 1 the tomatoes very thin, filling the pan somewhat heaping, then graie over it a nutmeg, put in half a cup of butter, and a medium cup of sugar, if the pan is rather deep. Sprinkle a small handful of flour over all, pouring in half a cup of vinegar before add- ing the top crust. Bake half an hour, in a moderately hot oven, serving hot. Is good ; try it. Apricot iVIeringue Pie. — A canned apricot meringue pie is made by cutting the apricots tine and mi.\ing them with a half cup of sugar and the beaten yolk of an egg ; fill the crust and bake. Take from the oven, let it stand for two or three minutes, cover with a meringue made of the beaten white of an egg and one tablespoonful of sugar. Set back in a slow oven until it turns a golden brown. The above pie can be made into a tart without tlse addition of the meringue by adding criss-cross strips of pastry when the pie is first put into the oven. All of the above are good if made from the dried and stewed apricots instead of the canned, and are much cheaper. Stewed dried apricots are a delicious addition to mince-meat. They may be use in connection with minced apples, or to the exclu- sion of the latter. Blaclcberry Pie. — Put a quart of picked blackberries into a basin of water ; take off whatever floats ; take up the berries by the handful, pick out all the stems and unripe berries, and put them into a dish ; line a buttered pie-dish with a pie-paste, put in the berries half an inch deep, and to a quart of berries, put half of a teacupful of brown sugar ; dredge a teaspoonful of flour over, strew a salt- spoonful of salt, and a little nutmeg grated over; cover the pie, cut a slit in the centre, or make several small incisions on either side of it ; press the two crusts together around the edge, trim it off neady with a sharp knife, and bake in a quick oven for three- quarters of an hour. Blackberry Pie. — Pick the berries clean, rinse them in cold water, and finish as directed for other berries. iVIoiasses Pie. — Two teacupfuls of molasses, one of sugar, three eggs, one tablespoonful of melted butter, one lemon, nutmeg ; beat and bake in pastry. Lemon Raisin Pie. — One cup oi chopped raisins, seeded, the juice and grated rind of one lemon, one cupful of cold water, one 17 (J 24^) PASTRY, I'lES AND TARTS Ml'' tahlospoonful of flour, one cupful of suKar, two tablcspoonfuls of butler. Stir li^litly to-(;tlier and bake with upper and under crust. Rhubarb Pie.— Cut the lar^e stalks off where the leaves com- mence, stii|» off the outside skin, ilicn cut the ;,ialks in pieces half an inch louK ; hne a pie-dish with paste rolled rather thicker than a five shilluiK piece, put a layer of the rhubarb nearly an ini h deep ; to a (|uart bowl of cut rhubarb put a lar^e tcacupful of su>^ar ; strew it over with a saltspoontul of salt and a little nutmeg arMcd ; shake over a little flour; cover with a rich pie-crust, cut a slit in the centre, trim off the edye with a sharj) knife, and bake in a ipiick oven until the pie loosens from the di .h. Rhubarb pies made in this wav are altoKethcr superior to thosi; made of the fruit stewed. Rhubarb Pic, Cooked.— Skin the stalks, < ut them into small pieces, wabh, and put them in a stewpan with no more water than what adheres to them ; when cooked, ma^^h them fine, and put in a .«mall piece of butter ; when cool, sweeten to taste ; if liked aild a httle lemon-peel, cinnamon or nutmey ; line your plate with thin crust, put in the filling, cover with crust, and bake in a c|ui( k oven ; sift .sugar over it w hen served. Pineapple Pie.— A -rated |)ineapple ; its weight in sugar ; half Its weight m butler ; one cupful d cream ; five eggs ; beat the butter to a creamy froth; add the sugar and yolks of the eggs, continue beating till very li-ht ; add the cream, the pineapple grated, and the whites of the eggs beaten to a stiff fiolh. Hake with an under crust Eat cold. - Grape Pie.— Pop the i)uli)s out of the skins into one dish, and |)ut the skins mio another. Then simmer the pulp a little over the fire to soften it ; remove it ami rub it through a c(jlan'.lcr to separate It from the seeds. Then put the skins and jjulp together, and they are ready for pies or for canning or putting in jugs for further use. Fine for pies. Damson or Plum Pie — Stew the damsons whole in water only sulticicnt to prevent their burning ; when tender, and while hot, sweeten them with sugar, and let them stand until they become cold ; then i)our them into pie-dishes lined with paste, dredge flour upon' them, cover them with the same paste ; wet and pinch together the edges of the i^aste, cut a sli' in the centre of the cover through which the vapour may escape, and bake twenty minutes. Peach Pie.— I'eel, stone, and slice the peaches. Line a pie-plate with crust, and lay in your fruit, sprinkling sugar liberally over them m proportion to their sweetness. Allow three peach kernels, chopped fme, to each pie ; pour in a very little water, and bake with an upper crust, or with cross-bars of paste across the top. Dried Fruit Pies.— Wash the fruit thoroughly, soak over night in water enough to cover. In the morning, stew slowly ■.mti! nearly done, in the same water. Sweeten to taste. The crus't^ both upper and under, should be rolled thin ; a thick crust to a fruit pie IS undesirable. Ripe Berry Pie.— All made the same as Cherry Pie. Line your pie-tin with crust, fill half full of berries, shake over a tablespoon- ils of butter, leaves com- .'ccs half an than a five ; to a(|U.-irt it over with iver a little trim off the j)ic loosens ler superior 1 into small water than 1(1 put in a iked add a I thin crust, oven ; sift iugar ; half the butter s, continue sd, and the nder crust. ! dish, and le over the to separate ■, and they Lirther use. water only while hot, ome cold ; tlour upon gether the ugh which a pie-plate over them s, chopped 1 an upper 5oak over nwly, vmtil :rust, both a fruit pie Pie. Line iblespoon- PASTRY, I'lES AND TARTS 247 ful f)f sifted flour, (if very juicy), and as much sugar as is necessary to sweeten sufficiently. Now till up the crust to the top, making quite full. Cover with crust, and bake ab(Hit forty minutes. Blackberry i)ies are im|)roved by putting into them a little ginger and cinnamon. Jelly and Preserved Fruit Pies. — Preserved fruit re- quires no baking, ; hence, always bake the shell, and put in the sweetmeats afterwards ; you can cover with whipped cream, or bake a top crust shell ; lln' former is preferable for delicacy. Cranberry Pie. — Take tine, sound, ripe cranberries, and with a sharp knife si)lit each one until you have a heaping coffee-cupful ; put them in ;i vegetable dish or basin ; put over them one cup of white sugar, half a cup of water, a tablespoonful of sifted tlour ; stir it all together and put into your crust. Cover with ;in upper crust anil bake slowly in a moderate oven. You will find this the true way of making a cranberry i)ie. Cranberry Tart Pie. — .\fter having washed and picked over the berries, stew them well in a little w.iter, just enough to cover them ; when they burst open, and become soft, sweeten them with plenty of sugar, mash them smijoth (some i)refer them not mashed); line your pic-|)lates with thin puff paste, till them, and lay strips of paste across the top. Bake in a moderate oven. ( )r you may rub tlu-m tlirough a < olander to free them from the skins. Gooseberry Pie. — Can be madn the same as Cranberry Tart Pie, or an u|)per crust can be put on before baking. Serve with boiled custard, or a pitcher of good, sweet rream. Stewed Pumpkin or Squash for Pies. — Deep-coloured pumpkins are generally the best. Cut a pumpkin or squash in half, take out the seeds, then cut it up in thick slices, pare the outside and cut again in ^lUiall pieces. But it into a large pot or saucepan, with a very little water ; let it cook slowly until tender. Now set tl.e pot on the back of the stove, where it will not bum, and cook slowly, stirring often until the moisture is dried out and the pumpkin looks dark and red. It niiuires cooking a long time, at least half a day, to ha\e it dry and ricii. When cool Mress through a .:(jl.inder. Baked Pumpkin or Sq^iash for Pies. — Cut up in several pieces, do not pare it ; place them on baking-tins and set them in the oven ; bake slowly until soft, then take them out, scrape all the i)umkin from the shell, rub it through a colander. It will be fine and light and free from lumps. Pumpkin Pie. No. 1. — For three pies; One quart of milk, three cujjfuls of boiled Iates, a teaspoonfnl of salt, half a cupful «jf molasses, or brown sugar, a tablesp.,ohful of Kinger, one ttMsp(ninful of cinnam(;n or nuniieK'. IS.ike in a moderately slow oven three-quarters of an hour. Squash Pi©.— One pint of boiled dryst|uash, one cupful of brown sugar, tlir;e eggs, two tablespocjnful.^ ut molasses, one tablespoonful of melted butter, (jne tablespoonful of ginger, one teaspoonfnl of cmnamon, a pinch of salt, and one pint of milk. This makes two pies, or one large deep one. Sweet Potato Pie.-One pound of steamed sweet p.natoes Miely maNlied, two ci.,,. uigar, one cup cream, one-half cup butter, Jiiee well-beaten eggs, tlavcnir with lemon or nutmeg and bake in pasti\ shell. Fine. Cooked Meat for IVIince Pies.-In order to suceed in having gooil mince pie, it k. .pute esscnti.il to cook the meat properly, so as to retain its juices and strength of llavour. Select four jjoumls of lean beef, the neck pi.'ce is as good as any • wasli It, and i)ut it into a kettle with just w-aer enough to cover it ' take otTthe scum as it reaches the boiling p(,int, add hot water from' time to time, until it is tender, then season with salt and tiepper • take oflf the cover and let it boil until almost drv, or unl the juicV has boiled back into the meat. When it looks as though it was beginning to fry in Us own juice, it is time to take up, and set aside to get colcf which should be done the da>' before needed. Next day when making the mince-nieat, the bones, gristle and stringy bits should be well picked cnit before chop[)ing. IViince Pies. No. 1.— Four pounds of lean boiled beef, chopped line, twice as much of chopped green tart apples, one pound of chopped suet, three pounds of raisins, seeded, two pounds of currants picked over, washed and dried, half a pound of citron, cut up line one pouncl of brown sugar, one quart of cooking molasses, two quarts ut sweet cider, or anything of that sort, one tablespoonful of salt, one tablespoonkil of peMpev, one tablespoonful of mace, one tablespoonful ot allspice, and four tab!espoonfuls of cinnamon, two grated nutmegs one tablespoonful of cloves ; mix thoroughiv and warm it on the range, until heated through. Remove from the rirc and when nearly cool, stir ;n a jjint of cider or anything of that sort. Put into a crock cover It tightly, and set it in a cold place where it will not freeze, but keep perfectly cold. Mince Pies. No. 2.-Two pounds of lean fresh beef, boiled, a::u ui:c;i LOKi, c;iuppcd line. (Jne pound of beef suet, cleared of strings and minced to powder. Five pounds of apj.Ies, pared and chopped ; two pounds of raisins, seeded and chopped ; one pound of Sultana raisins, washed and picked over. Two pounds of currants washed hnd carefully picked over. Three-quarters of a pound of i'ASTRY, PIES AND TARTS 249 potatoes p butter, bake in su^ar .and molasses, then the Lastly, add a wine-Kl.'issful of citron cut up fine. Two ta!)lespoonfuIs of cinnamon, one of powdered nutmeg,', two of mace, one of cloves, one of allspic - , one <>t line s>alt ; two and a cpiarter poumls of brown suxar. Cover closely in a jar, and set in a cool place. For pniservinK' mincc-nieat, look for "Canned Mince-Meat." Mock Mince-Meat, without Meat.— One cupful of cold water, half a cui)ful of uKjlasses, half a cujjful of brown su^ar, half a cupful of cider vinegar, two-thirds of a cupful of melted butler, one cupful of raisins, seeded and chop|)ed, one cgK beaten IIkIu, half a cupful of rolled cracker-crumbs, a tablespoonful of (innamon, a teaspoonful each of cloves, allspice, nutmeg, .lit, and black pepper. Put the saucepan on the fire with the water and raisins ; let them cook a few minutes, then add the vinegar, then thual thickness, as tor pies ; then cut it out into circular pieces about the si/c of a small tea saucer ; pile the fruit on half of the paste, s|)rinkle over some suKar, wet the edK'es, and turn the paste over. Press the edges together, ornament them, and brush the turnovers over with the white of an egg; sprinkle cner sifted sugar, and bake on tins, in a brisk oven, for about twentv minutes. Instead of putting the fnri u. 'aw, it may be boiled down with a little sugar tirst, and the-, enclosec! in the crust ; or jam of any kind may be sulistituted foi fi :?.!' Iru't. Plum Custard Tfc.»-tl5ts. »ne pint of greenage plums, after being rubbed through a sv^ve : one large cup of sugar, the yolks of two eggs well beaten. W; M all together until light and foamy; then bake in small patty-pan shells, of puff-paste, a light brown. Then fill with the plum paste, beat '.he two whites until stiff; add two tablespoonfuls of powdered sugar, spread over the plum paste and set the shells into a moderate oven for a few moments. These are much more easily handled than pieces of pie or even pies whole, and can be packed nicely for carrying. Lemon Tartlets. No. 1.— Put a quart of milk into a sauce- pan over the are. When it comes to the boiling point, put into it the following mixture : Into a bowl put a heaping t.d)!espoonful of flour, half a cupful of sugar, ard a pinch of salt. Stir this all together thoroughlv ; then add the beaten yolks of six eggs ; stir this one way into the boiling milk, until cooked to a thick cream ; remove from the fire, and stir into it the grated rind and juice of one large lemon. Have ready baked and hot, some puff- paste tart-shells. Fill them with the custard, and over each with a meringue, made of the whites of the eggs, sweetened with four tablespoonfuls of sugar. Put into thp ovpn and bake a litrht straw-colour. Lemon Tartlets. No. 2 — Mix well together the juice and grated rind of two lemons, two cupfuls of sugar, two eggs, and the crumbs of sponge cake ; beat it all together until smooth ; put into twelve patty-pans lir'd with puff-paste and bake until the crust is done. 250 PASTRY, I'lES AND TARTS 1;;; Orange Tartlets. — Take the juice of two large oranges, and the grated peel of one, three-fourths of a cup of sugar, a tal)lespoonful of butter ; stir in a good tcas])()onful of corn-starch into the juice of half a lemon, and and add to the mixture. Heat all well together, and bake in tart shells without ccner. Meringue Custard Tartlets.— Sjlect deep individual pic- tins ; tluted taitlct pans are suit.ibie for custard tarts, but they should be about six inches in diameter and from two to three inches deep. Hutter the pan and line it with ordinary puff-paste, then fdl it with a « ustard made as follows : Stir gradually into the beaten yolks of six eggs two tablespoonfuls of flour, a saltspoonful of salt and half a pint of cream. Stir until fiee from lumps and add two tablespoonfuls of sugar ; put the saucepan (jn the range and stir until the custard coats the spoon. Do not let it boil or it will curdle, i'our in the bowl, add a few drops of vanilla flavouring and stir until the custard becomes cold ; till the lined moukl with this and l)ake in a moderate o\en. In the meantime, put the white of the eggs in a bright copper vessel and beat thoroughly, using a l)aker"s wire c-g-beater for this purpose. While beating, sjjrinkle in lightly half a pound of sugar and a dash of salt. When the paste is c|uite firm, spread a thin layer of it over the tart and decorate the top with the remainder by squeezing it through a paper funnel. Strew a little jjowdered sugar over the top, return to the oven, and when a delicate yellow tinge remove from the o\en, and when (old, serve. Berry Tarts. — Line small pie-tins with pie-( rust, and bake. Just before ready to use, fill the tarts with strawberries, blackberries, raspberries, or whatever berries are in season. Sprinkle over each tart a little sugar ; after adding berries add also to each tart a table- spoonful of sweet cream. Cream Strawberry Tarts. — After picking o\cr the berries carefully, arrange them in layers in a deep pie-tin lined with puff- paste, sprinkling sugar thickly between each layer ; fill the pie-tin pretty full, pouring in a tpiantity of the juice ; cover with a thick crust, with a slit in the top, and bake. When the pie is baked, pour into the slit in the top of the pie the following cream mi.xture : Take a small cupful of the cream from the top of the morning's milk, heat it until it comes to a l.'oil, then stir into it the whites of two eggs beaten light, also a tablespoonful of white sugar and a teaspoonful of corn-starch wet in cold milk. Hoil all together a few moments until quite smooth ; set it aside, and when cool, pour it into the pie through the slit in the crust. Serve it cold with powdered sugar sifted over it. Raspberry, l)lackberry, and whortleberry may be made the same. Qreen Gooseberry Tart. — Top and tail the gooseberries. I'l.! into a poi-K'Iain kcttio with fnr^itgl^ water to prevent burning, and stew slowly until they break. Take tliem off, sweeten well, and set aside to ct)ol. When cold pour into pastry shells, and bake with a top crust of puff-paste. Hi'ish all over with beaten egg while hot, set back in the oven to glaze for three minutes. Eat cold. Cocoanut Tarts. — Take three cocoanuts, the meats grated, PASTRY, PIES AND TARTS 551 nges, and Icspoonful e juice of :;ther, and idiial pic- ey should lies deep, it with a )lks of six lalf a |)int jonfuls of :ard coats the bowl, e custard moderate ht copper r for this sugar and n layer of inder Ijy red sugar low tinge nd bake, ckberries, )ver each t a table- le berries vith puff- le pie-tin 1 a thick ked, pour e : Take lilk, heat two eggs •oonful of :nts until the pie ed sugar e same, se berries. ning', and , and set ;e with a hile hot, 5 grated, the yolks of five eggs, half a cupful of white sugar, season, a wme- glass of milk ; put the butter in cold, and bake in a nice puff-paste. Chocolate Tarts.— Four eggs, whites and yolks ; one half cake of liakei-'s chocolate, grated ; one tablespoonful of corn-starch, dissolved in water ; three tablespoonfuls of milk, four of white sugar, two teaspoonfuls of vanilla, one saltspoonful of salt, one-half tea- spoonful of cinnamon, one teaspoonful of butter, melted ; rub the chocolate smooth in the milk, and heat to boiling over the fire, then stir in the corn-starch. Stir five minutes until well thickened, remove from the fire, and pour into a bowl. Ikat all the yolks and the whites of two eggs well with the sugar, and when the chocolate mixture is almost cold, put all together with the flavouring, and stir until light. Bake in open shells of pastry. When done, cover with a meringue made of the whites of two eggs and two tablespoonfuls of sugar flavoured with a teaspoonful of lemon-juice. Eat cold. These are nice for tea, baked in patty-pans. Maids of Honour— Take one cupful of sour milk one ot sweet milk, a tablespoonful oi melted butter, the yolks of four eggs, juice and rind of one lemon, and small cupful of white pounded sugar. Put both kinds of milk together in a vessel, which is set in another, and let it become sufficientlv heated to set the curd, then strain off the milk, rub the curd through a strainer, add b.:ter to the curd, the sugar, well-beaten eggs, and lemon. Line the httle pans with the richest of puff-paste, and fill with the mixture ; b,)ke until firm in the centre, from ten to fifteen minutes. German Fruit Pie.— Sift together a heaping teaspoonful ot baking-powder and a pint of flour ; add a pi' e of butter as large as a walnut, a pinch of salt, one beaten egg, and sweet milk enough to make a soft dough. Roll it out half an inch thick ; butter a square biscuit tin, and cover the bottom and sides with the dough ; hll the pan with quartered juicy apples, sprinkle with a little cinnamon and molasses. Bake in rather quick oven until the crust and apples are cooked a light brown. Sprinkle a little sugar over the top hve minutes before removing from the oven. Ripe i)eaches are fine, used in the same manner. Apple Tarts. — Pare, quarter, core and boil in half a cupful of water until quite soft, ten large, tart apples ; beat until very smooth and add the yolks of six eggs, or three whole ones, the juice and grated outside rind of two lemons, half a cup butter, one and a hall of sugar (or more, if not sufficiently sweet) ; beat all thoroughly, line patty-pans with a puff-paste, and fill ; bake five minutes in a liot "^^Mentnna—U desired very nice, cover them when removed from the oven with a meringue made of the whites of three eggs remaining, mixed with three tablespoonfuls sugar, return to the oven and delicately brown. Cream Tarts.— Make a rich, brittle crust, with which cover your patty-pans, smoothing off the edges nicely, and bake well. While these " shells " are cooling, take one teacupful (more or less accord- ing to the number of tarts you want) of perfectly sweet and fresh ■H 252 CUSTARDS, CREAMS, ETC. cream skimmed free of milk ; put this into a large bowl or other deep dish, and with your egg-beater whip it to a thick, stiff froth • add a heaping tablespoonful of fine, white sugar, with a teaspoonful >a small one) of lemon or vanilla. Fill the cold shells with this and set in a cool place till tea is ready. ^ Open Jam Tarts. —Time to bake until paste loosens from the dish. Line shallow tin dish with puff-paste, put in the jam, roll out some of the paste, wet it lightly with the yolk of an egg beaten with a httle milk, and a tablespoonful of powdered sugar. Cut it in verv narrow strips, then lay them across the tart, lay another strip around the edge, trim off outside, and bake in a quick oven. Chess Cakes. — Peel and grate one cocoanut, boil one pound of sugar fifteen minutes ,n two-thirds of a pint of water ; stir in the grated cocoanut and b(;il fifteen minutes longer. While warm stir in a quarter of a pound of butter; add the volks of seven etrus well beaten. Bake in patty-pans with rich paste. If prepared cocoanut >s used, take one and a half coffee-cupfuls. Fine «-ocoanut CHAPTER XXX. ^iI?XfiS?' CREAMS, TRIFLES, BLANC '^^J^i?5l'rP"AR"-OTTES. MERINGUES. ^IS,^i2 J:'^"'^^' MACAROONS. ' SWEET OMELETTES, JELLIES AND DESSERTS. Thf usual rule for custards is, eight eggs to a quart of milk ; but a very, good custard can be made of six, or even' less, especia ly w th the addition of a level tablespoonful of sifted flour, thoroughly blende m the sugar first, before adding the other ingredil^nts. Thev may be baked, boiled or steamed, either in cups or one large diTh U improves custards to first boil the milk and then cool it before beinJ used ; also a httle salt adds to the flavour. A very .mall umnof butter may also be added, if one wants something espe ' ic7 To make custards look and taste better, duck's eggs should be used when obtainable ; they add very much to the flavour and rich- ness, and so many are not required as of ordinary eggs, four duck's eggs to the pint of milk making a delicious custard. When desired extremely rich ancl good, cream should be substituted for the m fk aijd^ double the quantity of eggs used to those mentioned, omittmg Ihe When making boiled custard, set the dish containing the custard mto anotlier and larger dish, partly filled with boiling water pi , H over the fire. Let the cream or milk come almost U, a lx,il b Jre adding the eg,s or thickening, then stir it briskly one wiy ve v cu.die." """ cooked; It must not boil or it will buuered.''' "" '"'''""'' '^"^ ^''^ '^''"''^ ''' '""'^"'■•^'"' '-^"^ ^^e dish well Everything in baked custard depends upon the regularly heated CUSTARDS, CREAMS, ETC. 253 1 or other stiff froth ; easpoonful h this and from the n, roll out ;aten with it in very rip around >ne pound itir in the rm, stir in eggs well cocoanut ANC k ; but a ially with y blended y may be dish. It ure being- lump of rich. hould be and rich- ir duck's 1 desired the milk, itting the '■ custard r, pln( .ore ^y I very )r It will iish well ' heated slow oven. If made with nicety, it is the most delicate of all sweets ; if cooked till it wheys, it is hardly eatable. Frozen eggs can be made quite as good as fresh ones if used as soon as thawed soft. Drop them into boiling water, letting them remain until the water is cold. They will be soft all through and beat up equal to those that have not been touched with the frost. Eggs should always be thoroughly well-licaten, separately, the yolks first, then the sugar added, beat again, then add the beaten whites with the flavouring, then the cooled scalded milk. The lighter the eggs are beaten, the thicker and richer the custard. Eggs should always be broken into a cup, the whites and yolks separated, and they should always be strained. Breaking the eggs thus, the l)ad ones may lie dsily rejected without spoiling the others, and so cause no waste. A meringue, or frosting for the top, rec[uires about a tablespoonful of fine sugar to the beaten \vhite of one egg ; to be placed on the top after the custard or pudding is baked ; smoothed over with a broad- bladed knife dipped in cold v/ater, and replaced in the oven to brown slightly. Soft Caramel Custard. — One quart of milk, half a cupful of sugar, six eggs, half a te;i.spoonful of salt. Put the milk on to boil, reserving a cupful. Beat the eggs and add the cold milk to them. Stir the sugar in a small frying-pan until it becomes liquid and just begins to smoke. Stir it into the boiling milk ; then add the beaten eggs and cold milk, and stir constantly until the mixture begins to thicken. Set away to cool. Serve in glasses. Baked Custari. — Beat five fresh eggs, the whites and yolks separately, the yolks with half a cup of sugar, the whites to a stiff froth ; then stir them gradually into a quart of sweet, rich milk, previously boiled and cooled ; flavour with extract of lemon or vanilla, and half a teaspoonful of salt. Rub butter over the bottom and sides of a baking-dish or tin basin ; pour in thf custard, grate a little nutmeg over, and bake in a quick oven. It l-c'ter to set the dish in a shallow pan of hot water, reaching nea.iy to the top, the water to be kept boiling until the custard is baked ; three-quarters of an hour is generally enough. Run a teaspoon handle into the middle of it ; if it comes out clean it is baked sufficiently. Cup Custard. — Six eggs, half a cupful of sugar, one quart of new milk. Beat the eggs, and the sugar and milk, and any extract or flavouring you like. Full your custard cups, sift a little nutmeg or cinnamon over the tops, set their, in a moderate oven in a shallow pan half filled with hot water. In about twenty minutes try them with the handle of a teaspoon to see if they are firm. Judgment and great care are needed to attain skill in baking custard ; for if left in the oven a minute too Ion.;, or if the fire is too hot, the milk will certainly whey. Serve cold, with fresh fruit sugared and placed on top of each. Strawberries, peaches or raspberries, as preferred. Boiled Custard. — Beat seven eggs very light, omitting the whites of two ; mix them gradually, with a quart of milk and half a ! 254 CUSTARDS, CREAMS, ETC. cupful of su^Mi- ; boil in a dish set into anotlier of boilinj,' water ; add flavouring. As soon as it conies t(j tlie l)oiling point, remove it or it will be liable to curdle and become lumpy. Whip the whites of the two c^iiH that remain, adding' two hcapin.^ tabic poonfuls of sugar. When the custard is cold, heap this on top ; if in cups put on a straw- berry, or a bit of red jelly untled ; also a small quantity of candied citron cut into the thinnest ])ossible sli|)s : cook llie custard as usual, and set it on the ice for some hours before using. Apple Custard. — Pare, core and cpiarter a dozen large juicy pippins. Stew anu)ng them the yellow peel of a large lemon grated very fine ; and stew them till tender in a very smrdl portion of water. When done, mash them smootli with the back of a spoon (you must have a pint and a half of the stewed apple) ; mix a half cupful of su^ar with them, and set them away till cold, lieat six eggs very hght, and stir them gradually into a quart of rich milk, alternately with the stewed apple. I'ut the mixture into cups, or into a deep dish and bake it about twenty minutes. Send it to table cold, witii nutmeg grated over the top. Almond Custard. No. 1.— Sc.dd and blanch half a pound of shelled sweet almonds, and three ounces of bitter almonds, throw- ing them, as you do them, into a large bowl of cold water. Then pound them, one at a time, into a paste, adding a few drojis of lemon or rose-water to them. Heat eight eggs very light, with two-thirds of a cup of sugar, then mix altogether with a quart of rich milk, or part milk and part cream ; put the mi.xture into a saucepan and set it CUSTARDS, CREAMS, ETC. 255 ivater ; add move it or bites (jf the is of sugar. Ill a straw- 1 wanted. two even ^'gs, lialf a ll< to nearly cold milk ; f powdered 1 it is done, ir taste. sugar and il thick, to put it into all the time get cold ; ot' boiling and place a steam to r the table) of custard _Tvc a layer nd to table, led custard imded to a ed, roasted ut into the ji it on the large juicy mon grated )n of water. (you must f cupful of eggs very alternately 1 dcv\) dish ilh nutmeg If a pound nds, throw- ter. Then )s of lemon vo-thirds of I ilk, or part and set it over the fire. Stir it one way until it begins to thicken, but not till it curdles : remove from the fire, and when it is cooled, put in a glass dish. Having reserved part of the whites of the eggs, beat them to a stiff froth, season with three tabiespoonfuls of sugar, and a tea- spoonful of lemon extract ; spread over the top of the custard. Serve cold. Almond Custard. No. 2.— I'.lanch a quarter of a pound of sweet almonds, ])ound them as in No. I above, with six ounces of fine white sugar, and mix them well with the yolks of four eggs ; then dissolve f)ne ounce of patent gelatine in one cpiart of boiling milk, strain it through a sieve, and pour into it the other mixture ; stir the whole over tJie fire until it thickens and is smooth ; then pour it into your mould, and keep it upon ice, or in a cool place, until wanted ; when ready to serve, dip the mould into warm water, rub it with a cloth, and turn out the cream carefully upon your dish. Snowball Custard.— Soak half a package of Coxe's gela- tine in a teacupful of cold water one hour, to which add a pmt of boiling water, stir it until the gelatine is thoroughly dissolved. Then beat tlie whites of four eggs to a stiff froth, put two teacupfuls of sugar in the gelatine water first, then the beaten whites of egg, and one teaspoontul of vanilla extract, or the grated rind and the juice of a lemon. Whip it sometime until it is all quite stiff and cold. Dip some teacups or wine-glasses in cold water and fill them ; set in a cold place. In the meantime, make a boiled custard of the yolks of three of the -^iggs, with half of a cujiful of sugar, and a pint of milk ; flavour with vanilla extract. Now after the meringue in the cups has stood four or five hours, turn them out of the molds, place them in a glass dish, and jiour this cue:':ird an^und the base. Baked Cocoanut Custard. — (irate as much cocoanut as will '.veigh a p(jund. .Mix half a pound of powered white sugar with the milk of the cocoanut, or with a pint of cream adding two table- spoonfuls of rose water. Then stir in gradually a pint of rich milk. Heat to a stiff froth the whites of eight eggs, and stir them into the milk and sugar, a little at a time, alternately with the grated cocoa- nut ; add a teasjwonful of powdered nutmeg and cinnamon. Then put the mixture into cups, and bake them twenty minutes in a moderate oven, set in pan half filled with boiling water. When cold grate loaf sugar over them. Whipped Cream. No. I. — To the whites of three eggs beaten to a stiff froth, add a pint of thick, sweet cream (previously set where it is very cold), and four teaspoonfuls of sweet cider, with three of fine white sugar, and a tei spoonful of the extract of lemon <>'■ vanilla. Mix all the ingredients together on a broad platter or pan, and whip it to a standing froth : as the froth rises, take it off lightly with a spoon, and lay it on an inverted sieve with a dish under it to catch what will drain through ; and what drains through can be beaten over again. Serve in a glass dish with jelly or jam, and sliced sponge cake. This should be whipped in a cool place, and set in the ice-bo.\. VH I 2 56 CUSTARDS, CREAMS, ETC. h M V/)hipped Cream. No. 2.— Three coffee-cupfuls of good thick sweet (:re.r,\ half of a cup of powdered sugar, three teaspoonfuls of vanilla; wi;,p it to a stiff froth. Dissolve three-fourths of an ounce of best gelatine in a teacup of hot water, and when cool pour it in the cream an'i stir it gently from the bottom upward, cutting the cream '.to it, until it thickens. i'he dish which contains the cream should ijc set in another dish containing ice water, cracked ice. When finisht i xi'T in moulds and set on ice or in a very fold place. SpariiSh Cream. — Take one quart of milk and soak half a box of Gelatine in it for an hour ; place it on the fire and stir often. T5eat the yolks of three eggs very light with a cuj)ful of sugar, stir into tlie scalduig milk, and heat until it begins U) thick'm, (it should, not boil, or it will curdle) : remove from the fire, and siraip through thin muslin or tarletan, and when nearly cold, flavour with \anilla or lemon ; then wet ;i, dish or mould in cold water and sef a'lde to stiffen. Bavarian Cream' — One quart of sweet cream, the yolks of four eg,is, l)eatcn together with a cupful of sugar. Dissolve half an ounce of gelatine or isinglass in half a teaci'/ul of warm water ; when it is dissolved, stir in a pirn o{ boiling hcl cream ; add the beaten yolks and sugar; cook all together until it. begins to Jiicken, then remove from the fire and add the other pine of cold cream, whipped to a stiff froth ; addin- a little at a time, and beatirg hard. Season with vanili,, or 't-mon. Whip the whites of the eggs ior the tiip. Dip the mouUL rj < (,ld rvater before filliiig ; set it in a cold place. To this could be adt:.\l uhacnds p>i;nded ; grated chocolate, peaches, pine- apples, strau!-(, rrif-s^ r;in)l.)erries, or anv seasonable fruit. Strawberry Slavarlan Crearn.— Pick off the hulls of a box of sti.iwb';, .Ic, bruiso them in a basin with a nip of powdered sugar ; rub this through a sieve, and mix with it a pint of whipped cream and one ounce and a half of clarified isinglass or gelatine; pour the cream into a mould, previousiy oiled. Set i* in rough ice, and when it ha.s become firm turn out ori a dish. Raspberries or currants may be substituted for strawberries. Qolden Cream. — Boil a quart of milk ; when boiling, stir into It the well-beaten yolks of six eggs ; add six tablespoonfuls of sugar and one tablespoonful of sifted flour, which have been well-beaten together ; when boiled, turn it into a dish, and pour over it the whites beaten to a stiff froth, mixing with them six tablespoonfuls of powdered sugar. Set all in the oven, and brown slightly, flavour the toj) with vanilla, and the bottom with lemon. Serve cold. Chocolate Cream. No. 1. — Three ounces of grated choco- late, one-quarter pound of sugar, one and one-half pints of cream, one and one-half ounces of clarified isinglass, or gelatine, the yolks of six eggs. lieat the yolks of the eggs will ; put them into a basin with the grated chocolate, the sugar, and one pint of the cream; stir these ingredients well together, pour them into a basin, and set this basin in a saucepan of boiling water ; stir it one way until the mixture thickens, but do not allow it to boil, or it will curdle. Strain the f good thick spoonfuls of of an ounce our it in the \i the cream ream should ice. When place. soak half a d stir often, f sugar, stir 1, (it should ■ain through h \ anilla or iof aside to he yolks of olve half an ater ; when the beaten licken, then ni, whipped rd. Se.tson e t'lf. Dip :c. To this aches, pine- hulls of a if jjowdered of whipped ar gelatine ; 1 rough ice, rries. ng, stir into "uls of sugar well-beaten over it the spoonfuls of y. Flavour old. ated choco- s of cream, e, the yolks iin with the ; stir these 't this basin the mixture Strain the CUSTARDS, CREAMS, ETC. '■S7 cream through a sieve into a basin, stir in the isinglass and the other one-half pint of cream, which should be well whipped ; mix all well together, and pour it into a mould which has been previously oiled with the purest salad-oil, and, if at hand, set it in ice until wanted for table. Chocolate Cream or Custard. No 2. — Take one quart of milk, and when nearly boiling stir in two ounces of grated choco- late ; let it warm on the fire for a few minutes, and then remove and cool ; beat the ycjlks of eight eggs and two whites with eight tables- spoonfuls of sugar, then pour the milk over them ; flavour and bake as any custard, either in cups or a large dish. Make a meringue of the remaining whites. Lemon Cream. No. 1. — One pint of cream, the yolks of two eggs, one ([uarter of a pound of white sugar, one large lemon, one ounce isinglass or gelatine. Put the cream into a lined saucepan, with the sugar, lemon-peel, and isinglass, and simmer these over a gentle fire for about ten minutes, stirring thoin all the time. Strain the (ream into a basin add the yolks of eggs, which should be well-beaten, and put the basin in a saucepan of boiling water ; stir the mixture one way until it thickens, lait do not allow it to bt)il ; take it oft' the tire, and keep stirring it until nearly <()id. Strain the lemon-juice into a basin, gradually pour on it the cream, and stir it well until the juice is well mi.xed with it. Have ready a well-oiled mcnild, pour the cream into it, and let remain until perfectly set. When re(|uired for table, loosen the edges with a small blunt knife, put a dish on the top of the mould, turn it over ([uickly, and the cream should easily slip away. Lemon Cream. No. 2. — Pare into one c|uart of boiling water the peels of fcur large lemons, the yellow outside only; let it stand for four hours ; then take them out and add to the water the juice of the four lemons, and one cupful of white, fine sugar. Beat the yolks of ten eggs, and mix all tcjgether ; strain it through a piece of lawn o- lace into a porcelain lined stewpan ; set it over a slow fire ; stir it one way until it is as thick as good cream, but do not let it boil ; then take it from the fire, and when cool, serve in custard cups. Lemon Cream. No. 3- — I'eel three lemons, and squeeze out the juice into one cpiart of milk. .Add the peel ; cut in pieces ard cover the mixture for a few hours ; then add six eggs, well- beaten, and one pint of water, well-sweetened. Strain and simmer over a gentle fire till it thickens ; do not let it boil. Serve very cold. Grange Cream. — Whip a pint of cream so long that there will be but one-half the quantity left when skimmed off. Soak in half a cupful of cold water a half package of gelatine, and then grate over it the rind of two oranges. Strain the juice of six oranges, and add to it a cupful of sugar ; now put the half pint of unwhipped cream into a double boiler, pour into it the well-beaten yolks of six eggs, stirring until it begins to thicken, then add the gelatine. Re- move from the fire, let it stand for two minutes and add the oran.v;e juice and sugar ; beat all together until about the consistency of soft n !58 CUSTARDS, CREAMS, ETC. custard, and add the whipped cream. .Mix well, and turn into moulds to harden. To be served with sweetened cre.im. Fine. Solid Cream. — Four tahlesiwonfuls of pountled sugar, one quart of cream, the juice of one lary^e lemon. Strain the lemon-juice over the su^'ar, then stir in the cream, put the mixture into a pitc lier and cimtinue pourin,^ from ol)tained. It should Ije served in jelly-Klasses. Banana Cream. — .A iter i)eelin;4 the bananas,' mush them with an iron or wooden spoon ; allow eipi.tl cjuantities of bananas and sweet (ream ; to one quart of the mixture, allow one-(|u.irter of a jjound of sugar. IJeat them all together until the (ream is light. Tapioca Cream Custard.— Soak three heaping tablespoon- fills of tapiot ;i 111 a tea( uplu' A water over night. I'lace over the fire a (|uart of milk ; let it come to a boil, then stir in the tapioca ; a good pinch of salt ; stir until it thickens ; then add a cupful of sugar, and the beaten yolks of three eggs. Stir it (juickly and pour it into a dish and stir gently into the mixture the whites beaten stiff, the flavouring, and set it (Jii i( e, or in ;in ice-chest. Peach Cream. No. 1.-- Mash very smooth two cupfuls of canned pearlu->, rub them tiirough a sieve, and C(Kjk for three minutes in a syrup made by boiling together one cupful of sugar, and stirring all the time. Place the ])an containing the syrup and peaches into another of boiling water and add one-half pat ket of gelatine, prep.ired the same as in previ(His recipes, and stir for h\e minutes to thoroughly dissolve the gelatine ; then take it fnjm the lire, place in a pan of ice-water, beat until nearly cool, and tlien add the well- frothed whites of six eggs. 15eat this whole mixture until it com- mences to harden. Then pour into a mould, set away lu cool, and serve with cream and sugar. It should be jilaced on tiie ice to cool for two or three hours bef(jre serving. Peach Cream. No. 2.— A quart of hne peaches, pare and stone the fruit and cut in quarters, jieat the whites of three eggs with a half cupful of powdered sugar until it is stiff enough to cut with a knife. Take the yolks and nii.x with half a cu|jful (jf granulated sugar and a pint of milk. Put the peaches into the mixture, place in a i^udding-dish and bake until almost firm ; then put in the whites, mixing ,dl thoroughly again, and bake a light brown. Eat ice-cold. Italian Cream. — Put two i)ints of cream into two bowls ; with one bowl mix six ounces of powdered loaf sug' , the jui e of two large lemons and two glassfuls of fruit juice ; then ada the other jiint of cream, and stir the whole very hard ; boil two ounces of isinglass or gelatine with four small teacupfuls of water till reduced to one-half ; then stir the mixture lukewarm into the other ingredients ; jjut them in a glass dish to congeal. Snovif Cream. — Pleat a quart of thick, sweet cream ; when ready to boil, stir into it quickly three tablespoonfuls (jt corn-starch tlour, blended with some cold cream ; sweeten to taste, and allow it to boil gently, stirring for two or three minutes ; add quickly the whites of si.x eggs, beaten to a stiff froth ; do not allow it to boil up turn into Unc. sugar, one cream, put i pitcher U) the desired them with nanas and larlcr of a liKlil. ablespoon- ver the fire :a ; a good ne dozen apples, pared and cored, one pound and a half of sugar. I'ut the apples on with water enough to cover them, and let them stew until they l(Jok as if they would break ; then take them out, and put the sugar into the same water ; let the syrup come to a boil; put in the aj. .)les, and let them stew until done through and clear ; then t.ike them out, slice into the syrup one large lemon, and add an ounce of gelatine dissolved in a pint of cold water. Let the whole mix well and come to a boil ; then pour upon the apples. The syrup will congeal. It is to be eaten cold with cream. Or you may change the dish by making a soft custard with the yolks of four eggs, three tablespoonfuls of powdered sugar, and a scant quart of milk. When cold, spread it over the apples. Whip the whites of the eggs, flavour with lemon, and place on the custard. Colour in the oven. Syllabub. — One quart of rich milk or cream, a cupful of h-uit juice, half a cupful of sugar ; put the sugar and juice into a bowl, and the milk lukewarm in a separate vessel. When the sugar is dissolved in the wine, pour the milk in, holding it high ; pour it back and forth until it is frothy. Grate nutmeg over it. Cream for Fruit. — This recipe is an excellent substitute for pure cream, to be eaten on fresh berries and fruit. One cupful of .-.weet milk ; heat it until boiling. Beat together the whites of two eggs, a tablespoonful of white sugar, and a piece ol butter the size of a nutmeg. Now add half a cupful of cold milk and a teaspoonful of corn starch ; stir well together until very light and 36o CUSTARDS, CREAMS, ETC. smooth, then add it to the boiling in Ik ; cook it until it thickens ; it must not boil. Set it aside to rool. It should be of the consis- tence of real fresh cream Serve in a creamer. • •• • Strawberry Sponge* — One (piart of strawberries, half a pack- dge of gelatine, one cupful and a half of water, one cupful of sugar, the jui(c of a Icukju, the whites of four eggs. Soak the gelatine for two hours in half .i cupful of the water. Mash the strawberries, and add half the sugar to them. Koil thv remainder of the sugar and the water genth twenty minutes. Rub the strawberries through a sieve. Add the gelatine to ili<- boiling syrup and tak< from the tire immed- iately ; then add the 'x-rries. Place in a pan of ice water, .ind beat five minutes. 'les of eggs, and beat until the inixturc begins to thickt . .'j moulds and set away to harden. Serve with sugar and cicam. Raspberry and blackberry sponges are made in the same \'. ,> ■ Lemon Sponge. — Lemon sponge is mad- from the juice of four lemons, four eggs, a cupful of sugar, half a p.ickage of gelatine, and one pint of water. Strain lemon juice on the sugar ; beat the yolks of the eggs, and mix with the rem. "nd -i of Jie water, having used a half cupful (jf the i>int in which lo soak the gelatine. Add the sugar and lemon to this and ccjok until it b'-gins to thicken, then add the gelatine. Strain this into a basin, v.hich place in a pan of water to coo!. Heat with a whisk until it ha^- cooled but not hardened ; now add li'.c white of the eggs until it begins to thicken, turn into a mould and se' to harden. Remember, the sponge hardens very r.ipidly when it commences to cool, so have your moulds all ready. Serve with powdered sugar and ( ream. Apple Snow. — Stew some fine-flavoured sour apples tender, sweeten to laste, strain them through a fine wire sieve, and break into one pint of strained-apples the vhite of an egg ; whisk the apjjle and egg very briskly till quite tiff, and it will be as white ;•.• snow ; eaten with a nice boiled custard it makes a very desir. .jle dessert. More eggs inay be used, if liked. Quince Snow. — Quarter five fair-looking (juinces, and boil them till they .uc tender in water, then peel them anii push thent through a coarse sieve. Sweeten to the taste add add the whites of three or four eggs. Then with an egg-whisk beat all to a stiff froth and i)ile with a spoon upon a glass dish and set away in the ice-box, unless it is to be served immediately. Orange Trifle. — Take the th : parings from the oni.-,ide of a ilozen oranges an- ai to cep in ■ le-moutl "d bottle ; cover it with good cider, and le*. it stand twenty-four houis ; skin and seed tl ■ oranges, and reduce to a pulp ; press this through a sieve, sugar t > »;.c{P ^j-j-;j;-ij^.,. in ;i fl!. ii. i nd hcat:) with whipped ' ''earn flavoured with the orange biundy ; ice two hours b, . re serving. Lemon Trifle. — The juice of two lemons and ;":Ued peel of one, one pint of cream, well sweetened ind whipped stiff, one cuptul of cider, a little nutmeg. Let sugar Itmon-juice and peel lie togeiiicr two hours before you add nutmc. Str nthiouyh double tar. tan, and CUSTARDS, CREAMS, ET( t thickens ; the consis- ... i lalf a pack- j1 of sugar, gelatine for jerries, and ^^ar and the ^h a sieve. Hru imint'd- water, .tnd the mixture den. Serve :s are made uice of four .■latinc, and It tlie yolks ing used a I the sugar en add the of water to lencd ; now ito a mould commences lercd sugar )!es tender, and break k the apple te ;,• snow ; jIc dessert. >, and boil push the Hi le whites of a stiff froth the ice-box, lutside of a over it with d seed the ve, sugar i.> /oured with ted peel of I one cupful lie together ar tan, ar ' whip gradually into the frothed cream. Serve very soon heaped in small glasses. Nice with < ake. Fruit Trifle.— Whites of four eggs beaten to a stiff froth, two tahlcspoonfuls ca< h of sugar, curr.' ^ jelly and raspberry j.im. Eaten with sponge cakes, it is a deliciou- sstrt. Grape Trifle.— Pulp throu^ a sieve two pounds of ripe grapes, enough to keep back the tones, add sugar to taste. I'ut into a tritle dish, and cover with whipped cream, nicely flavoured. Serve very < old. Apple Trifle.— Peel, core and quarter scmic good tart apples of nice flavour, and stew them with a strip of orange and a strip of quince peel, sufficient water to cover the bottom of the stewpan, and sugar in the proportion of half a pouuv. to one pound of fruit ; when cooked, press the pulp through a sieve ; and when cold, dish, and cover with one pint of whipped cream, flavoured with lemon-peel. Quin( es prepared in the same manner are equally as good. Peach Trifle.— Select perfect, fresh peaches, peel and core and cut in quarters ; they sh(ju!d be well sugared, arranged in a trifle dish with a few of their own blanched kernels among them, then heaped with whipped cream as above ; the cream should not be flavoured ; this tritle should be set on the ire for at least an hour be- fore serving ; home-made sponge cakes should be served with it. Gooseberry Trifle.— one quart of gooseberries, sugar to taste, one pint of custai 1, a plateful of whipped cream. Put the gooseberries in* i jar, with suffii ient moist sugar to sweeten them, and boil then, until reduced to a pulp. I'ut this pulp at the bottom of a trifle dish ; pour over it a pint of custard, and, when cold, cover with whipped cream. The cream should be whipped the day before it is wanted for table, as it will then be so nmch firmer and more solid. This dish may be garnished as fancy dictates. Lemon Honey.— One coffee-cupful of white sugar, the grated rind and juice of one large lemon, the yolks of three eggs, and the the vhiie of one, a tablespoonful of butter. Put into a basin the sugar and butter, set it in a dish of boiling water over the fire ; while this is melting, beat up the eggs, and add to them the ^;rated lind from the outside of the lemon ; then add this to the sugar and butter cooking and stirring it until it is thick md clear like honey. T; ill keep for some days, put into a tight preserve jar, an is nice tui davf nring pies, etc. Floatln^^ IsJandS.— Beat the yolks of five eggs and the whites of two very light ; sweeten with five tablespoonfuls of sugar and tluvour to taste ; stir them into a quart of scalded milk and cook it until it thickens. When cool, pour it into a glass dish. N. v whip tlie whiles ui liic tnree wiUinrng ^"gg-> lO a iini ; .-. ■■■■■■.^ -.itiv^, tablespoonfuls of sugar, and a little flavouring. P< tl: ih over a shallow dish of boiUng w iter ; the steam passing th:< ,., it cooks it ; when sufficiently cookci, take a tablespoon md drop spoonfijls of this over the top ot' me custard, far enough apart so thai the " little white islands " wih not touch each other. By dropping a teaspoonful i8 i I • :62 CUSTARDS, CREAMS, ETC. f!i M II 'k'^ If , r~i 1 j> i 1.^ ' m ^ of bright jelly \en. U.se currant jelly if vanilla is used in the ( u^tard, crab-apple for bitter almond, and strawberry for lemon. Cover and l)ake for five minutes, after which take off the lid and brown the meringue a very little. Sift powdered su^ar tliickly over the top. To be eaten cold. Leamington Pie. — This recije is the same as " Cream Pie," (adding half an ounce of butter,) .vhich may be found under the head of " Pastry, Pies and Tarts." In summer time, it is a good plan to bake the pie the day before wanted ; then when cool, wrap around it a paper and |)lace it in the iic-bos; mi as to have it j^et very cold ; then serve it with a dish of fresh straw berrie>, (jr raspberries. .\ delicious dessert. Cream Pie. No. 2.--Make two cakes as for Leamington pie, then lake one cup of >weet cream and three tablespoonfuls of white sugar. Heat with eg^-beater or fork till it i:. stiff enough to put on without running off, and flavour with vanilla. if you beat it after it is stiff it will ( ome to butter. I'ut between the cakes and on top. Dessert Puffs. - lutTs for dessert are delicate and nice ; take (me pint of milk and cream each, the white of four eggs bc-.-iten to a stiff froth, one heaping cupful of sifted tiour, one scant cupful of powdered sugar, add a little grated lenum-peel, and a little salt ; beat these all together till very light, bake in gem-pans, sift pulverized sugar over them, and eat with sauce flavoured with lemon. CUSTARDS, CREAMS, ETC. 267 lipped, mix )r prepared )lums ; first butter, and ul or deep set it away cat it with ilf an ounce li^lit cider, ounces of dissolved. of cream ; I tlie small id place on ntil it boils, previously boi!in„f, for while hrrics. .\ .eaniington loonfuls of ugh to put eat it after on top. lice ; take j.-iten to a cupful of ittle salt ; pulverized Peach Cake Tor Dessert. — Bake three sheets of sponge cake, as for jelly-cake ; cut nice ripe peaches in thin slices, or chop them ; prepare cream by whipping, sweetening and adding flavour of vanilla, if desired ; put layers of peaches between the sheets of cake ; pour cream over each layer and over the top. To be eaten soon after it is prepared. Fruit Short-cakes.— For the recipes of strawberry, peach and other fruit siiort-cak'-s, look under the head of " Biscuits, Rolls and Muffins." They all make a very delicious dessert when served with a pitcher of fresli, sweet cream, when ol)tainal)le. Salted or Roasted Almonds.— IManch half a pound of almonds. Put with them a tablespcionful of melted butter and one of salt. Stir them till well mixed, then spre.id them over a baking-pan and bake fifteen minutes, or till crisp, stirring often. They must be bright yellow-brown when done. They are a fashionable appetizer, and should be placed in ornamental dishes at the beginning of dinner, and are u^^ed by some in place of olives, which, however, should also be on the table, or some fine pic kles may take their place. Roast Chestnuts. — I'eel the raw chestnuts and scald them to remove the inner skin ; put them in a frying-pan with a little butter and toss them about a few moments ; add a sprii.kle of salt and a suspicion of cayenne. Serve them after the cheese. Peanuts may l)e blanched and roasted the same. After-Di nner Croutons. — These crispy croutons answer as a substitute for hard-water crackers, and are also relished by most pcojile. Cut sandwich-bread into slices one-quarter of an inch thick ; cut each slice into four small triangles ; dry them in the oven slowly until they assume a delicate brownish tint, then serve, either hot or cold. A nice way to serve them is to spread a paste of part butter and part rich, creamy cheese, to which may be added a very little minced parsley. Orange Float.— To make orange float, take one quart of water, the juice and pulp of two lemons, one coffee-cupful of sugar. •When boiling hot, add four tablespoonfuls of corn-starch. Let it boil fifteen minutes, stirring all the time. When cold pour it over four or five oranges that have l)een sliced into a glass dish, and over the top spread the beaten whites of three eggs, sweetened and flavoured with vanilla. A nice dessert. Lemon Toast.—This dessert can be made very conveniently without much preparation. Take the yolks of six eggs, beat them well, and add three cupfuls of sweet milk ; take baker's bread, not too stale and cut into slices ; dip them into the milk and eggs, and lay the slices into a spider, with sufificient melted butter, hot, to fry a delicate brown. Take the whites of the six eggs, and beat them to a froth, adding a large cupful of white sugar ; add the juice of two lemons, heating weii,and addmg two 1 upfuls of boiling water. Serve over the toast as a sauce, and YOU will find it a verv delirious dish. Sweet Omelet. No. 1.— One tablespoonful of butter, two of 268 CUSTARDS, CREAMS, ETC. suf,'ar, one cupful of milk, four ej,'gs. Let the milk come to a boil, lieat the flour and butter to^^^cther ; add to them Kradually the boiling milk, and cook eight minutes, stirring often ; beat the sugar and the yolks of the eggs together ; add to the cooked mixture, and set away to cool. When cool, beat the whites of the eggs to a stiff froth, and add to the mixture. Hake in a buttered pudding-dish for twenty minutes in a moderate oven. Serve immedi.uely, with creamy sauce. Sweet Omelet. No. 2.— P'our eggs, two tablespoonfuls of sugar, a pinch of salt, half a teaspoonful of vanilla extract, one cupful of whipped < ream. lU.at the whites of the eggs to a stiff froth, and gradually beat the flavouring and sugar into them. When well beaten add the yolks, and lastly, the whipped croain. Have a dish holding about one quart slightly buttered. I'our the mixture into this and bake just twelve minutes. Serve the moment it is taken from the oven. Salad or Mixed Fruits.— Put in the centre of a dish a pine- apple properly pared, cored and sliceo, yet retaining as near as practicable its original shai)e. I'eel, (|uarler and remove the seeds from four sweet oranges ; arrange them in a border around the pine- apple. Select four fine bananas, peel and cut into slices lengthwise ; arrange these zig/ag-fence fashion around the border of the dish. In the V-shaped spaces around the dish put tiny mounds of grapes of mixed colours. When comi)lete, the dish should look very appetizing. To half a pint of clear sugar syrup add half an ounce of good cider, pour over the fruit and serve. Orange Cocoanut Salad.— I'eel and slice a dozen oranges, grate a cocoanut, and slice a pineajjple. Put alternate lavers of each until the dish is full. Then pour over them sweetened cider. Served with small cakes. When oranges are served whole, they should be peeled and prettily arranged in a fruit dish. A small knife is best for this purpose. Break the skin from the stern into six or eight even parts, peel each section down half way, and tuck the point in next to the orange. Crystallizec: Fruit.— Pick out the tinest of any kind of fruit, leave on then- stalks, beat the whites of three eggs to a stiff froth, lay the fruit in the beaten egg with the stalks upward, drain them and Iieat the part that drips ofif again ; select them out, one by one, and dip them into ;i cup of (inely powdered sugar ; cover a pan with a sheet of fine paper, place the fruit inside of it, and put it in an oven that is cooling ; when the icing on the fruit becomes firm, pile them on a dish and set them in a cool place. For this purpose, oranges or lemons should be carefully pared, and all the while inner skin re- moveil that is possible, to prevent bitterness ; then cut either in thin horizontal slices if lemons, or in quarters if oranges. For cherries, str.'iwberries, currants, etc., choose the liir^est .infl finest leavin'-' ^tcms out. Peaches should be pared and < ut in halves, and sweet juicy pears may be treated in the same way, or look nicely when pared, leavmg on the stems, and iced. Pineapples should be cut in thin slices, and these, again, divided into quarters. CJSTARDS, CREAMS, ETC. 269 to a boil, he boiling r and the set away "roth, and r)r twenty I creamy )onfiils of )nc cupful roth, and 'hen well ve a dish e into this ken from h a pine- near as the seeds the pine- igthwise ; dish. In grapes of ppetizing. )od cider, I oranges, 's of each Served d prettily purpose. |)cel each nge. I of fruit, froth, lay hem and one, and n with a I an oven )ilc them ranges or skin re- ;r in thin cherries, ng '^tcms eet juicy n pared, t in thin Peaches and Creams.— Pare and slice the peaches just before sendmg to table. Cover the glass dish containing them to exclude the a:r as much as possible, as they soon change colour. Do not sugar them m the dish-they then become preserves, not fresh fruit I ass the powdered sugar and cream with them. Snow Pyramid.— IJeat to a stiff foam the whites of half a do/en eggs add a small tcarupful of currant jellv, and whip all together .'iKam. I'lll half full of cream as many saucers as you have guests dropping in the < cntre of each saucer a tablespoonful of the beaien eggs and jelly m the shape of a. pvramid. Jelly Fritters.- Make a batter of three eggs, a pint of mi'k, and a pint bowl of wheat Hour or more, beat it light ; put a table- spoonful of lard or beef fat in a frying or omelet pan, add a saltspoon- fu! of salt, makmg it boiling hot, put in the batter bv the large spoonful, n..t too close ; when one side is a delicate brown, turn the other ; when done, take them on to a dish with a d'oylev (ncr it • put a dessertspoonful of tnm jelly or jam on each, and serve A 'verv nice dessert. ^ Stewed Apples. No. 1.~Take a dozen green, tart apples, core and slice them, put into a saucepan with just enough water tJ cover them, cover the saucepan closely, and stew the apples until they are tender and clear; then take them out, put them into a deep dish and cover them ; add to the juice in the saucepan a cui)ful of loaf sugar for every twelve apples, and boil it half an hour, adding to the syru]) a pinch of mace and a dozen whole cloves just ten minutes before taking from the fire ; pour s.alding hot over the apple, and set tlu-rii in a .old place ; cat ice cold with cream or boiled custard Stewed Apples. No. 2.-Apples cooked in the following way look very pretty on a tea-table and are appreciated by the palate Select firm round greenings, pare neatly .and cut in halves ; place in a shallow stewpan with sufficient boiling water to cover them and a cup of sugar to every si.v apples. Ea< h half should cook on the bottom of the pan and be removed from the others so as not to injure Its shape Stew slowly until the pie<:es are v cry tender, remove to a glass dish carefully, boil the syrup a half hour longer, pour it over the apples and eat cold. A few pieces of lemon boii.d in the syrup adds to the flavour. ' Baked Pears.— I'are and core the pears, without dividing ; place them in a pan, and fill up the orifice with brown sugar; add a little water, and let them liake until perfecilv tender. Nice with sweet cream or boiled cust.iKl. Stewed Pears.-Stewed pears with a thick svrup make a fine dessert dish accompanied with cake. Pee! and cut them in halves, leaving the stems on, and scoop out thejores. I'ut them into a saucepan, placing them close together. -.v:iii liic otems uppcrmoM. I'oui over sumcient water, .1 cup of "sugar a few whole cloves, and some sticks of cinnamon, a tablespoonful of lemon juice. Cover the stewpan closely, to stew gentlv till the fruit IS done, which will depend on the quality of the fruit, then take out the fruit carefully, r..nd arrange it on a dish for serving. JJoil down :■ 2-0 CUSTARDS, CREAMS, ETC. the syrup until (luite thick ; strain it and allow it to cool cnouKh to set it'; tlicn pour it over the; fruit. , .. • , , • , Tlie juice ' .,uld he coloured In- a feu drops of liquid cochineal, or a few sli.es .,f beets, while boilinK- A te:is,...onful of cider adds mn. h to the flavoui. Serve with cream or boiUrd ' u-.tard. Baked Quinces. -Take ripe ([uinces, pare and (luarter tliem, cut out the seeds ; then stesv then) in > lear water until a straw will pierce them ; put int.. a baking dish with half a cupful of loaf sugar to every ei^ht quinces ; pour over them the licpior m whu h they were boiled, < over closely, and bake in the oven <.ne hour ; then take out the (jumces and put them into a covered di^h ; return the syrup to the saucepan and boil twenty minutes ; then pour over the quinces, and set tlieii! awav to < (xjI. ... Gooseberry 'Fool.— Stew a (juart of npe gooseberries in just enough uatix eg^;s ; whisk the whites of the eggs to a stiff froth, and with a woo.len spo.m stir in qmckly the pounded sugar; and have some b.uirds put in the oven thick enough t.) prevent the bottom of the meringues from acciuinng too much I olour. Cut some strips of paper about two inches wide ; pl.-.ce this paper on the l)oard and drop a tablespoonful at a time of the mixture on the i)aper, taking care to let all the meringues be the same si/e In droi)i)mg it from the spoon, give the mixture the fonn of an egg, and keep the meringues about two inches ajiart from each other .>n'the paper. Sir.iw o\ er them some sifted sugar, and bake in a m.ulerate oven for half an hour. As soon as they begin to colour, remove them from the oven ; take each slip of paper by the two ends, and turn ii gentlv on the table, and, with a small spoon take out the soft part of each meringue. Spread some clean paper on the board, turn the merinv;p.es upsi.le down, and put them into the oven to harden anil brown on the other side. When reciuired for table, hll them with whipi)ed cream, flavoured with vanilla, or other essence, an.l sweeten with pounded sugar. Join two of the meringues together, and pile them high in the dish. T.. vary their appearance, hnc-^y ch.iiiped almonds or currants may be strewn over them before the sugar is sprinkled over ; and they may be garnished with any bright- coloured preserve. C.reat expedition is necessary in n.akmg this sweet dish, as. if the meringues are not put into the oven as soon as the sugar and eugs are mixed, the former mclls, and tlie mixtiirc would run on the paper instead of keeping its egg-shape. The sweeter the meringues are made the crisper will they be ; but if there is not sutricient sugar mixed with them, they will most hkely be tough. They are sometimes coloured with cochineal ; and, if kept CUSTARDS, CREAMS, ETC. 271 nough to liiiK-'.'iI, or idcr ;idds ter them, >tr;i\v will oaf suj^ar they were then l.ike the syrup e quinces, es in just I colander d)k'sp(K)n- :s of three I rye j^lass with three ulc in this ne, white the eggs n ciuickly the oven ac(|iiiring hcs wide ; t a time of lies be the e the form from earh :l bake in a to colour, J two ends, ike out the the boartl, ic oven to ir table, fill er essence, cs together, ince, finely before the any bright- liaking this I as soon as lilC :r::XtVtrC hape. The but if there St likely be ;md, if kept well-covered in a dry place, will remain good for a month or si\ weeks. Jelly Kisses. — Kisses, to be served for dessert at a lar^e dinner, witii other suitable confectitjncry, may be varied in this way : Having made the kisses, heap them in the shape of half an egg, placed upon stiff letter-paper lining the bottom of a thick baking-pan ; put thcni in a moderate oven until the outside is a little hardened ; then take one otV carefully, take out the soft inside with the handle < f a spoon, and put it back with the mixture, to make more ; then lay the shell down. Take another and prepare it likewise ; fill the shells with currant jelly or j.im ; join two to-ether, cementing them with scjme of the mi.xturc ; so continue until you have enough. Make kisses, cocoanut diops, and such like, the day before thcv are wanted. This recipe will make a fair-sized cake-basket 'full. It adds much to their beauty when served .ip to lint half of them pale pink, then unite white and pink. Ser\e (;n a hij^h gla>s dish. Cocoanut Macaroons.— Make a "kis. ' mixture ; add to it the white meat, i;rated, and finish a^ directed for " Kisses." Almond Macaroons.-— ilalf a pound of sweet almonds, a coffee- cupful of wliite .UKar, the whites of two ej^K^ ; blanch the almonds and pound them t(. a pa-te ; add to them the sugar and the beaten whites of egj^s ; work the whole together with the back of a spoon, then roll the mixture in your hands in balls about the size of a nut- meg, dust sugar over the top, lay them on a sheet of paper at least an inch apart. I'.ake in a cool o\en a light Ijrown. Chocolate Macaroons.— I'ut three ounces of plain chocolate in a pan end melt on a slow tire ; then work it to a thick paste with one pound of i)owdered sugar and the whites of three eggs ; roll the mixture down to the thickness of about one-quarter of an indi ; cut It in small, round pieces with a paste-cutter, either plain or scalloped ; butter a pan sliyhtly, and dust with flour and sugar in equal fjuan- tities ; place in it pie< es of f)aste or mixture, and bake in a hot but not too pui( k (jven. Lemon Je»«y. No. 1.— W ash and prepare four calPs feet, place them in fui,. q' arts of water, and let them simmer gently five hours. At the expiration of this time tak.' them out and pour the liquid into a vessel to cool ; there should be ncarh a quart. When cold, remove every particle of fat, replace the jelly into the preservinK- kettle, and add one pound of loaf Si.ig«i, &i rind and juice of two lemons; when the sugar has di-'^ohed, beat two eggs with their shells in one gill of water, whici^ pou»- into the kettle, and boil five minutes, or until perfectly clear ; .ho.: add one gill of cider and strain throUj^h a flannel bag into any form you like. Lemon Jelly. No. 2.— To a packa^je of gelatine add a pint of cok! water, the juice of four lemons and the rind of one ; let it stand !>ne hour, then add one pint of boiiin^ walci, a pinch of cinna- mon, three cups of sugar; let it all come to a boil ; strain throujjh a napkin into moulds ; set away to get cold. Nice poured over sliced bananas and oranges. Older Jelly — One package of gelatine, one cupful of cold f ' 272 CUSTARDS, CREAMS, ETC. water soaked together two hours ; add to tliis tliree cupfi.ls of sii^ar, the juice of thre(; k-mons and tl.e Kratod rind of one. N.nv p.,ur over this a (luart of hoilin^ water, and stir until dissolved, then add a pint of . i.lcr. Strain through a napkin, turn into moulds dipF)cd into cold water, and placed in the ice box for several hours. ( )ne K'ood way to mould this jelly is K. pour some of it into the mould, harden it a little, put in a layer of strawberries or raspberries, or any fresh fruit in season, i.our in jelly to set them ; after they have set, another layer of jelly, then another .,f berries, and so hi! each mould, alternating' with jelly and berries. Orange Jelly.— OrauKe jelly is a great delicacy, and n(jt expensive. To make a large dish, get six oranges, two lemons, a two-ounce package of gelatine to soak in a pint of water, stpiee/e the orange-juice int<. a bowl, also the lemon juice, ami grate one of the lemon skins in with it. Put about two cupfuls of sugar with the gela- tine, then stir in the ..range-juice, and iiour over all three pints ot boiling water, stirring . onsiantly. When the gelatine is entirely dis- solved, strain through a napkin into moulds or bowls wet with cold water, and set aside to harden. In three or four hours it will be ready for use, and will last several days. , Varieeated Jelly.— After dividing a box of prepared gelatine into halves, put each half into a bowl with half a cupful of cold water. Put three-ciuartcrs of an ounce or six sheets of pink gelatine into a third bowl c(jntaining three-fourths of a cui)ful of cold water. Cover the bowls tokeei) out the dust, and set them away for two hours. At the end of that time, add a pint of boiling water, a cupful of sugar, half a pint of cider, and the luue of lemon to the pink gelatine, and after stirrin-' till the gelatine is dissolved, strain the luiuid through a napkin Treat one of the other portions of the gelatine in the same wav Heat together the volks of four eggs and half a cupful of sugar, and, after adding this mixture to the third i)roportion of gela- tine stir the new mixture into a pint and a thinl ot boiling milk, con- tained in a double boiler. Stir on the hie for three minutes, then strain through a line sieve, and flavour with a teaspoonful of v.anilla extract Place m .i deei) pan two moulds, each holding about three pint's, and surround ihem with ice and water. Pour into these moulds, in equal parts, the cider jelly which was made with the clear gelatine, and set it awav to harden. When it has become set, pour in the pink -elatine which should have been set away in a i)lace not cold enough to make it harden. After it has been transteried and has become haril. pour into the moulds the mixture of eggs, sugar and gelatine whuh should be in a liquid state. Set the moulds in an ice- chest for three or four hours. At serving time, dip them into tepid water to loosen the contents, and gently turn the jelly out upon flat dishes. , . u u .1 The clear jelly may be made first and poured into moulds, then tlie iVink jellv, and finallv the egg, jelly. Strawberry Jelly.— Strawberries, pounded sugar ; to every pint of juice allow half a i)ackage of gelatine. Pickthe strawberries, put them into a pan, squeeze them well with ICK-CKEAM AM) ICES 273 a wooden spoon, add sufficit-nt pounded suuar to sweeten them nircly, and let them remain for an hour, tliat tlie juice may be extracted; then ackl half a pint of water to every pint of juice. Strain the straw- berry jui( e and water ihrouKh a napkin ; measure it, and to every pmt allow half a package of gelatine, dissolved in a teacupful of water. Mix this with the juice ; put the jelly into a mould, and set the mould on ice. A little lemon juice added to the strawberry juice improves the flavour of the jelly, if the fruit is very ripe ; but it must be well siraintcl before it is put with the other ingrethents, or it will make tin- jelly iiiuddy. Delitious and beautiful. Recipe for Chee-: Custard — Kor three persons, 2 ounces of grated i)arinesan clu-je ; the whites of 3 eggs, beaten to a stiff froth ; a little pe|jper and salt and cayenne ; a little milk or cream to mi.\ ; bake for a tjuarter of an hour. CHAPTER XXXI. ICE-CREAM AND ICES. Ice-cream— One pint of milk, the yolks of two eggs, six oun( es (jf sugar, and one tablespoonful of < (jrn-starch. Scald, but do not boil. Then put the whites (jf the two eggs into a pint (if 'cream ; whip it. Mi\ the milk and cream, tlavcnir and freeze. One teaspoon- ful of vanilla (jr lemon is generally sufficient. The c|uantity, of course, can be increased to any amuunt desired, so long as the relative proportions of the different ingredients are observed. Pure Ice-cream.— (ienuine ice-cream is made of the pure sweet cream in this proportion : Two quarts of cream, one pound of sugar ; beat up, ilaxour and freeze. For family use, select one (jf the new patent freezers, as being more rapid and less laborious for small quantities than the old style turned entirely by hand. -Ml conditions being perfect, those with crank and revolving dashers eftect freezing in eight to fifteen minutes. Fruit Ice-cream.— To every pint of fruit-juice allow one pint of cream : sugar to taste. Let the fruit be well ripened ; pick it off the stalks, and put it into a large earthen pan. Stir it about with a wooden spoon, breaking it until it is well-mashed; then, with the back of the spoon, rub it through a hair-sieve. Sweeten it nicely with pounded sugar; whip the cream for a few minutes, add it to the fruit, and whisk tiie whole again for another five minutes. I'ut the mixture into the free/er and freeze. Raspberry, strawberry, currant, and all fruit ice-creams, are made in the same manner. .-\ little pounded sugar sprinkled o\er the fruit l/cforc it is mashed a,-,5i5ts Uj extract tlie juice. In winter when fresh fruit is not obtainable, a little jam may be substituted for it ; it should be melted and worked through a sieve before being added to the whipped cream ; and if the colour should not be good, a little prepared cochineal may be put m to improve its appearance! In making berry flavouring for ice-cream, the milk should never be It * 27^ ICE-CREAu \NO ICES he Uc I • the iui( c of the berries a.lded to cold cream, or fresh, rich niilk, mixed with cold cream, the juice put in just before freezing, or vhcii niuilv flu, (11. . , 1 r Chocolate Ice-cream. No. l. {Wery Flne).-Ad(< fout ounces of uratcd . iio. date to a ( upfiil "t sweet 'uilk, tlion mix it thuroUKhlv to a quart of thick, swccl cream ; n<. tlavourin},' is required but vanilla Svvcrlcn with a < upful of su^ar ; beat again and freeze. Chocolate Ice-cr-cam. No. 2. -Heat tuo eggs yi'T bght, and cir.im th.m wiih tsvn - apful of .ugar. Scald a pint .,f milk and turn on bv degrees, mixing well with ih.' sugar and eggs. S-. in thi. half a cupful of grated < hocolate ; return to th.. hre, and li. until it thick.ns, stirring briskly ; t.ike off, and s<-t aside to cool, \vhen tliorouLihlv < "1(1, free/c. Cocoanut ice-cream.— One quart of cream, one ]>\u[ of milk, tlucc e-us our ' i;pful ami a h.iif of sUKar and one of pic i-ared cocoa- nut, the nnd and luu e of a Icmun. I'.cat toKCther the e^^s and grated lemon-rind, and put with the milk in the double boiler. Stir until the u.ixture beKins to thi.:ken. Add the c.j. oanut and put away to cool. When cool, add the su:.4.i>-, lemon-juice and cream. Freeze. Custard ice-cream.— Sweeten one , let ihrm stand h.ilf a day, then mash and strain then ihrouKh a coarse towel, then a,! into a freezer. When half frozen, add pounded kl.nonds, d.^SM-cJ citron, i)eaches, or choppcoint ; n(,w remove immediately and continue to itii until nearly cold ; flavour with a tablespoonful of extract of vanilla ; place in free/er and when half frozen, mix thoroughly into it ,„... ,u.,nd .>f nirserved fruits, in e(|ual parts of peaches apricots, gages;'ciierr.es; pineapples, etc. ; all ot these fruits are to be .ul up into small pieces and mixed well with the frozen crcairi. If you desire to mould this ice, sprinkle it with a little carmine, dissolved in ateaspoonfulofwater.with two drops of spirits of ammonia ; mix in this colour, so that it will be streaky, or in veins like marble. Ice-cream without a Freexer.— Beat the yolks of eight eggs I I ICE-CREAM ANIJ ICES 275 . ";i ,'■; , \ ^'] ! *'" '"'■ '^"P^"''* "^ -J'^''' •'"<• stir well. Add to this, l.t 1. by !,ttl. m of rich nulk that has tn-cn heated alniost U, bo.hnji, lx.'ac.,. .il the while ; then put in the whites „f eight CKgs beat.-n i., a stiff froth. Then 1,<„I the mixture m a pail se .n..de another .umainin^ l,ot water. Hoi! ahou- .>,on minutes, .,r until It IS as fhirk as a Iwiled ( u^tard, stirrin ■ I'our into a b. u. co..!. When .|uit» M.id. U of rich sweet ci -am an( 've teaspounfuls ,,t v flavourniK as v.,u prefer. "i:t it into a pad ha' cover, and pa, ,n imundcu ;, . .,nd salt-rock salt, n<.t ilie common kind,— about three-lourths ice and one-fourth salt. When imked iHfore putting the ice on top of the cover, beat the custard as you would iMtter, fur nve minutes stea.ly ; then put on the cov.r at^d put he ice and s.m over ,t, and .over the whole with a thick mat blanket or carpet, and let it stand for an hour. Then ca , tidly un cover and scrape from the bottom and Mdc> of the i,ail the thitk ^i:: '";:;? z^^::L:":i'^:"»^ ^:;^':>:.^^^«-!^ • •-■. -^' ^^-t a^ain nean while. luce pints 'II such other a < lose-fitting ^••'1 paste. Do et, and leave it f necessary. ea< hes, two c(«ffee- -vhites of three eggs very h.ud, until the cust.ird is a smooth, half Mils thoroughly. I'ut on the cover, ice, sah for five (.r six liwuis. repleni-.hing the ice ai. Froxen Peaches.— one can ortwelv. rupful. of suga. one pint of water, and i .„.,,, ^, „,ree eggs beat.n to a st.h froth ; break the peaches rai.er fine and stir alUhe ingicdients together ; free/,e the wh.)le into form Hmeu fruits of any kind can be made the same way; the fruit shouhl !.<• -nashed to a smooth pulp, but not thinned too much free/in-. . .hould be taken to prevent its getting lumnv Frozen ^ rult—The above recipe, increasing 'the quantity of pcache^. K..,,berr,es or whatever fruit you may u.se, and adding a small amount ot rich cream, make fine frozen fruhs. In fr.-e/ing to must be cspenally careful to prevent its getting lumpy ' ' ^ Lemon Ice.-The juice of six lemons and the grated rind of three, a large sweet orange, juice and rind ; squeeze out all the juice and steep it in the rind of orange and lem..ns a couple of hours' squeeze and strain tluough a towel, add a pint of water and two cup-' fuls of sugar. .Stir tuuil dissolved, turn into a freezer, then proceed as for icc-cream, letting it stand longer, two or three hours When fruit jellies are used, gently heat the water sufficiently to melt them; then cool and freeze. Other flavours may be male n this manner, varying the flavouring to taste Pineapple Sherbet.-Oate two pineapples and mix with two quarts .)f water, ami a pint of su,ar ; add the juice of two lemons the beaten whites of four eggs. Place in a freezer and freeze Raspberry Sherbet.-Two „ uirts (.f rasnberrie« .'" f-! ul sugar, one pint and a halt of wa' , the juice of a large lem.m 'one tablespoonful of gelatine. Mash tae berries and sugar together' and let them stand two hours. .Soak the gelatine in cold water to coCe Add one pmt ol the water to the berries, and strain. Dissolve the gelatme .n half a pmt of boiling water, add this to the strained mixture and freeze. ^wamtu It' ','¥• , MICROCOPY RESOLUTION TEST CHART (ANSI and ISO TEST CHART No, 2) 1.0 I.I 1.25 ''I 2.8 3.2 I: iiM 3.6 1.4 I 2.5 2.2 2.0 1.8 1.6 _J APPLIED IM/1GE Inc ^Z^^ I6b3 East Main Street ~.iZ Rochester. Ne* York 14609 USA •-SS (716) 482 - 0300 - Phone =^ (716) 288 - 5989 - Fax 276 DUMPLINGS AND PUDDINGS Orange-water Ice.— Add a tablespoonful of gelatine to one Ldll of water ; let it stand twenty minutes and add half a pint of boiling water ; stir until dissolved and add four ounces of powdered sUL^ar, the strained juice of six oranges, and cold water enough to make a full (luart in all. Stir until the sugar is dissolved ; pour into the freezing < an and freeze (see " Lemon Ice. ') Almond Ice.— Two pints of milk, eight ounces of cream, two ounces of orange-llower water, eight ounces of sweet almonds, four ounces of bitter almonds ; pound all in a marble mortar, pouring in, from time to time, a few drops of water ; when thoroughly pounded add the orange-flower water and half of tlie milk ; pass this, tightly scpieezed, through a clc^h ; boil the rest of the milk with the cream, and Keep stirring it with a wooden spoon ; as soon as it is thick enough, pour in the almond milk ; give it one boiling, take it of^ and let it cool in a bowl or pit( her, before pouring it into the mould for freezing. Currant Ice.— A refreshing ice is mad- of currants or raspberries, or equal portions of each. Sciueeze enough fruit in a jelly-bag to make a pint of luice ; add a pint each of the w.iler and sugar ; pour the whole, boiling hot, on to three whites of eggs, beaten to a stitt froth, and whip the mixture thoroughly. When cool, freeze in the usual manner. Part red raspberry juice is a much tiner flavour. Any juicy fruit may be prepared in this manner. fi'' CHAPTER XXXII. DUMPLINGS AND PUDDINGS. It depends as much upon the judgment of the cook as on the materials used to make a good pudding. Everything should be the best in the way of materials, and a proper attention to the rules, with some practice, will ensure success. -^ , ■, , , Puddings are either boiled, baked, or steamed ; if boiled, the materials should be well worked together, put into a thick cloth bag, previously dipped in hot water, wringing it slightly, and dredging the inside thickly with flour ; tie it firmly, allowing room for it to swell ; drop it into a keltic of boiling water, with a small plate or saucer in the bottom to keep it from sticking to the kettle. It should not cease boilin" one moment from the time it is put in until taken out, and the pot must l^e tightly covered, and the cover not removed except when necessary to add water from the boiling tea-kettle when the water is getting low. When done, dip immediately in cold water and turn out! This should be done just l)efore placing on the table. Or butter a tin pudding-mould or an earthen bowl ; close it tight so that water cannot penetrate : drop it into boiling water and boil steadily the required time. If a bowl is used it should be well buttered, and not quite fiiled with the pudding, allowing room for it to swell • then wet a cloth in hot water, slightly wringing it, then floured on the inner side, and tied over the bowl, meeting under the bottom. , 1- T • To steam a pudding, put it into a tin pan or earthen d.sh ; tie a I ne to one ;i pint of powdered nough to pour into ream, two jnds, four ouring in, unded add • sciueezed, and keep ugh, pour it cool in ing. :isi)])erries, ;lly-bag to gar; pour to a stifif :cze in the vour. as on the )uld be the I the rules, boiled, the cloth bag, edging the t to swell ; r saucer in should not . taken out, Jt removed kettle when cold water the table, lose it tight er and boil dd be well room for it ing it, then i under the dish ; tie a DUMPLINGS AND I'UDDINGS 277 cloth over the top, first dredging it in dour, and set it into a steamer CoveMhe steamer closely ; allow a Ihtle longer tin.e tlSn '^Ir"!; buUei'-eJfU ''^1"' *"'"■ ''''''"^'' ''^'=""'"« '"• '^"i'i"^^ -^J^'Hdd be well buttticd l)efore the mixture is put into them. Allow a little lo, ..r time for stcaminj- than for boiling. "^'■'^ iJumplings b<„lcd the same way, put into littk separate cloths rule, toi, although the materia s mav be -ood if th,. ,..,,- .nto the nnlk before they are mixed lith ^^ll^^tn^r cus ard at the top and a soft dough at the bottom of\ li '' '" All .weet puddings require a little salt to prevent in.inidtv -md , S;;o;i X'^:z:' '- --' -^-'-^^^ »- ^ -■-'-- In puddings where cider, lemon-juic^. or anv 1. irl is „ i : =..™H ,.«„.,. i., ,..,, and ,„duil,,, ..r ,."i? a';,'.'! a.X ';„L' a to :h IS In making custard puddings ^puddings made with e^vs and milL-^ The freshness of ai! pudding ingredients is of much inmortame - one bad article will taint the whole mixture i"iportance, . When the freshness of eggs is doubtful, break each one semriff-lv good ones, the entire quantity would be sSSl T 'L L ^ whites beaten separately mak^ the articles^l^^^^e plu >;;:^^.uc^ Kaisins and dried fruits for puddings should be carefully nicked n a cloth and placed on a dish before the hre to get th u^hly dr, they should then be piekcd carefully over, and evx'r y p^. o^^^^ stone removed from amongst them. To plump them in ee'< kl pour boiling water over them, and then dry Ihein before 'the fire Many baked-pudding recipes are Muite as .ood hoilJ a. r,. ruic, bou trie pudding twice as long as you would "recm'iie to hVl- ">" and remember that a boiling puddmg should n r be' t uchec fte t' .s once put on the stove ; a jar of the kettle destroys tirighne o the pudding. If the water boils down and more must be added. U 19 . I : ■ ■ J 2-8 DUMPLINGS AND PUDDINGS Hi must be done so carefully that the mould will not hit the side of the kettle, and it must not be allowed to stop boili:^j,' for an instant. 1 latter should never stick to the knife when it is sent to the table ; it will do this both when a less tiian sufficient number of ej^gs is mixed with it and when it is not enouj^h cooked ; about four eggs to the half jiound (;f tlour will make it firm enough to cut smoothly. When baked or boiled puddini^s are sufficiently solid, turn them o"*- of the dish they wore baked in, bottom uppermo^.t, and strew over them finely sifted sugar. When pastry (jr baked puddings are not done through, and yet the outside is sutVu iently brown, cover them (>\er with a piece of white pajier until thoroughly cooked ; thi;; prevents them from getting burnt. To clean Currants. — I'ul their, in a sie\e or colander, and sprinkle them thickly with tlour ; rub them well until they are separated, and the tlour, grit and fine stems have ])assed through the strainer. Place the strainer and currants in a pan of water and wash thoroughly ; then lift the strainer and currants together, and change the water until it is clear. Dry the currants between clean towels. It hardens them to dry in an oven. To chop Suet. — Break or cut in small pieces, sprinkle with sifted flour, and clioj) in a cold place to keej) it from becoming sticky and soft. To stone Raisins.— Put them in a dish and pour boiling \vater over them ; cover and let them remain in it for ten minutes ; it will soften scj that by rubbing each raisin between the thumb and finger, the seeds will come out clean ; then they are ready for cutting or chopjiing if reciuircd. Apple DumplingfS. — Make a rich biscuit dough, the same as soda or baking-powder biscuit, only adding a little more shortening. Take a piece of dough out on the moulding-board, roll out almost as thin as ])ie-crust ; then cut into square pieces large enough to cover an apple. Put into the middle of each piece two apple halves that have been pared and cored ; sprinkle on a spoonful of sugar and a pinch of ground rinnamon, turn the ends of the dough over the apple, and laj) them tight. Lay the dumplings in a drijiping-pan well buttered, the smooth side upward. When the pans are filled, put a small piece of butter on the top of each, sprinkle over a large ' ful of sugar, turn in a cupful oT boiling water, then place in a ir ite oven for three-quarters of an hour. Baste with the liquor once while baking. Serve with pudding-sauce or cream and sugar. Boiled Apple Dumplings. — The saiPL- recipe as the above, with the exception that they are put into a small coarse cloth well- fioured after being dipped in hot wiUer. Each cloth to be tiea securely, but leaving room enough for the dumpling to swell. Put them in a pot of boiling water and boil three-quarters of an hour. Serve with sweet saiice. Peaches and other fruits used in the same manner. Boiled Rice Dumpling^s, Custard Soiuce.— Boil half a pound of rice ; d;ain and mash it modciiilely fine. Add to it two ounces of butter, three ounces of sugar, half a saltspoonful of mixed f, i DUMPLINGS AND PUDDINGS !79 iide of the tant. the table ; of C^rgs is iir cj^gs to othly. n them o'l^ strew over nd yet the e of white )ni getting mcler, and they are 1 rough the water and ether, and veen clean inkle with ning sticky )ur boiling iiinutcs ; it hunib and for cutting the same rihortening. almost as h to cover s that have 1(1 a pinch apple, and 1 buttered, small piece 1 of sugar, e oven for ile baking. the above, cloth well- to be tied Put them Serve with anner. Joil half a 1 to it two il of mixed ground spice, salt and the yolks of two eggs. Moisten a trifle with a taI)lespoonful or two of cream. With floured hands shape the mixture into balls, and tie them in floured pudding-cloths. Steam or boil forty n^inutes, and send to table with a custard sauce made as follows : .Mix together four ounces of sugar and two ounces of butter (slightly warmed). Beat togetiier the yolks of two eggs and a gill of cream ; mix and pour the sauce in a double saucepan ; set this in a pan of hot water, and whisk tlioroughly three minutes. Set the saucepan in cold water and whisk until the sauce is calt to,yether, add the melted butter, tiie e;.^,i;. well I)c;'ten, and the milk ; mix into a \ery smooth batter, a little thi'ker than for ;;riddle-( akes. Almond Pudding.— 'i'urn boilin;.; water on to three-fourths of a pound of sweet almonds; let it remain until the >kin comes off easily ; rub with a dry cloth ; when dry, jjound tine with one lar.L;e spoonT'il of nj.^e-water ; beat six e^^'s to a stiff froth with three spoon- fuls of ti:ie white sugar ; mix with one (|uart (.f milk, three spoonfuls of pounded trackers, four ounces of melted butter, and the same of citron cut into bit^ ; adil almonds, i^lir all togedier, and bake in a small pudding-dish with a lining and rim of pastry. This putlding is best when cold. It will bake in half an h(jur in a (piick (j\en. Apple Pudding Baked.— Stir two tablespoonfuls of butter and half a cu])ful of sugar to a cream ; stir into this the yolks of four eggs, well beaten, the juice and grated rind of one lemon, and half a dozen sound, green, tart apples, grated. Now stir in the four beaten whites of the eggs, season with cinnamon or nutmeg ; bake. To be served cold with cream. Boiled Apple Pudding.— Take three eggs, three apples, a quarter of a p(jund of bread-crumbs, one lemon, three ounces of sugar, three ounces of currants, half a wine-glassful of wine, nutmeg, butter and sugar for sauce. Tare, core and mince the apple and mi.\ with the bread-crumbs, nutmeg grated, sugar, currants, the juice of the lemon, and half the rind grated. Heat the eggs well, moisten the mixture with these and beat all together, adding the wme last ; put ihe pudding in a buttered mould, tic it down with a cloth ; boil one hour and a half, and ser\e with sweet sauce. Birds' Nest Pudding. — Core and peel eiglu apples, put in a dish, rill the jilaces from which the cores ha\ e been taken with sugar and a little grated nutmeg ; cover and bake. iJeat the yolks of four eggs light, atld two teacupfuls of flour with three even teaspoon- fuls of baking-powder sifted with it, one pint of milk with a teaspoon- ful of salt ; then add the whiles of the eggs well beaten, pour over the apples, and bake one hour in a moderate oven. Serve with sauce. Bread and Butter Pudding. No 1.— Butter the sides and bottom of a deep i)udding-dish, then butter thin slices of breads sprinkle thickly with sugar, a little cinnamon, chopped apple, or any fruit you i)refer between each slice, until vour dish is full. Heat up two eggs, add a tablespoonful of i-.ifted flour ; stir with this three cupfuls of milk and a little salt ; pour this over the bread, let it stand one hour and then bake slowly, with a cover on, three-(|uarters DUMPLINGS AND PUDDINGS 28 r ■I" I) uc of an hour ; then take the cover off and brown. Serve with lemon sauce. I'ie jilant, rut up in small pieces with plenty of su^ar, is fine made in this manner. Bread and Butter Pudding. No. 2.— Place a layer of stale breail, rolled tine, in the bottom of a puddin;^ dish, then a layer of any kind of fruit ; sprinkle on a little suyar, then another layer of bread-crundjs and of fruit ; and so on until the dish is full, the top layer being crumbs. Make a custard as for pies, add a pint of milk, and mix. Pour it over the top of the puddini,', and bake until the fruit is cooked. Stale cuke, crumbed fine, in place of bread, is an imi)rovernent. Cold Berry Pudding.— Take rather stale bread— baker's bread or li:.,dit home-made — cut in thin slices, and spre ith butter. Add a very little water and a little sugar to one-c|uart or more of raspberries and lilackberries, or the former al(;ne. Stew a few minutes until juicy; put a layer of buttered bread in your l.uittered pudding-dish, then a layer of stewed berries while hot, and so on until full ; lastly, a covering of stewed berries. It may be improved with a rather soft frosting over the top. 'I"o be eaten cold with thick cream and sugar. Apple Tapioca Pudding.— Put one teacupful of tapioca and one leaspoonful of salt into one pint and a half of water, and let it stand several hours where it will be quite warm, but not cook ; peel six tart apples, take out the cores, fill them with sugar, in which is grated a little nutmeg and lemon-peel, and put them in a pudding- dish ; over these pour the tapioca, first mi.xing with it one teaspoonful of melted butter and a cupful of cold milk, and half a cupful of sugar ; bake one hour ; eat with sauce. When fresh fruits are in season, this pudding is exceedingly nice, with damsons, plums, red currants, gooseberries, or apples ; when made with these, the pudding must be thickly sprinkled over with sifted sugar. Canned or fresh peaches may be used in place of apples in the same manner, moistening the tapioca with the juice of the canned peaches in place of the cold milk. Very nice when quite cool to serve with sugar and cream. Apple and Brown-bread Pudding.- Take a pint of brown bread-crumbs, a pint bowl of chopped apples, mix ; add two-thirds of a cupful of finely chopped suet, a cupful of raisins, one egg, a table- spoonful of flour, half a teaspoonful of salt. Mix with half a pint of milk, and boil in buttered moulds about two hours. Serve with sauce flavoured with lemon. Apple PufF Pudding.— Put half a pound of flour into a basin, sprinkle in a little salt, stir in gradually a pint of milk ; when quite smooth add three eggs ; butter a pie-dish, pour in the batter ; take three-quarters of a pound of apples, seed and rut in slices, and put in the batter ; place bits of butter over the top ; bake three- quarters of an hour ; when done, sprinkle sugar over the top and serve hot. ' !82 DUMI'LINGS AND PUDDINGS Plain Bread Pudding, Baked.— Break up about a pint ..f stale bread alter cutting' ol't llie < rust ; pour over it a cjuart of boiling niilk ; add to this a pierx- of butter the size p;M;nful of melted butter. Stir intcj this gradually a i)int of milk ; when (;uite smooth, add four c^jgs, yolks and whites beaten separately. Now add enough more tlour to make a very stitT batter. If likeil, any kind of frui' may be stirred into this ; a i)int of berries or sliced fruit, lloil two hours. Serve with cream and sugar, or any sweet sauce. Custard Pudding. No. 1. — Take five tablespoonfuls out of a (|uart (jf cream or rich nulk, and mix them with two large spoon- fuls of fine tlour. Set the rest of the milk to boil, flavouring it with bitter almonds broken up. When it has boiled hard, take it off, strain it, and stir it in the cold milk and flour. Set it away to cool, and beat well eight yolks and four whites of eggs ; add them to the milk, and stir in, at the last, a ^lass of cider, a teaspoonful of powdered nutmeg, and half a cupful of sugar. lUitter a large bowl or mould ; pour in the mixture ; tie a cloth tightly over it ; put it into a pot of boiling water, and boil it two hours, replenishing the pot with hot water from a tea-kettle. When the pudding is done, let it get cool before you turn it out. Eat it with butter and sugar stirred together to a cream and flavoured with lemon-juice or orange. Custard Pudding. No. 2. — Pour one ([uart of milk in a deep pan, and let the pan stand in a kettle of boiling water, while you beat to a cream eight eggs and six tablespoonfuls of fine sugar and a teaspoon of flour, then stir the eggs and sugar into the milk, and continue stirring until it begins to thicken ; then remove the pan from the boiliny water, scrape down the sides, stir to the bottom until it begins to cool, add a tablespcjonfi'.I of peach water, or any other flavour you may prefer, pour into little cups, and when cold, serve. Custard Pv^'ilnga. — The recipe for "Common Custard," with the addition of chocolate, grated banana, or pineapple or cocoanut, makes successfully those different kinds of puddings. Apple Custard Puddings. — Put a quart of pared and ciuartered apples into a stewpan, with half a cupful of water, and cook them until they are soft. Remove from the fire, and dd half a cupful of sugar, two tablespoonfuls of butter and the grate. . ■ ^nd and the juice of a lemon. Have ready mixed two cupfuls o' grated bread-crumbs, and two tablespoonfuls (jf flour ; add this also to the apple mixture, after which, stir in two well-beaten eggs. Turn all into a well-buttered pudding-dish, and bake forty-five minutes in a modci.ite oven. Serve with sugar and cream or hard sweet sauce. Cream Pudding, — Beat the yolks and whites of six eggs well, and stir them into one pint of flour, one pint of milk, a little salt, and a bit of soda, dissolved in a little water, the grated rind of a lemon, and three spoonfuls of sugar ; just before baking, stir in one pint of cream, and bake in a buttered dish. Eat with cream. ^m 284 DUMPLINGS AND I'CDDINr.S 11 s... .? T Meringue PucldlnK._s,ir ton cream half a cupful of suK.u witl. !(,■ u„t(,: of one c^k and the yolks of four. Arl'i one qiMM of milk ami mix thoroughly. Put four tablospoonfuls of flour an.l a tcaspoonful of salt into an.,thcr dish, and pour half a rupful of tlu- n„lk and v^in niixiurc upon them, anrl heat vcrv smooth, Kraduallv addmK the rest of the milk and e^K mixture. Turn this .dl into a on,!,, holier surround,.,] i,y hoilin., water ; stir this until smooth and extract. Kul, all through a stramer into a we!l-buttere,l pu,l,linL- dish. Nou- l„.at the rr-mamiuK three whites of ej^^gs to a s iff froth am! gradually a,i,l tlue,. tablespoonfuls of powdered su.ar, .and spread HKhly over the pudd,n,^ Cook for twenty nnnutes in a moderate o\ en. ,^erve i old. Corn-Starch Pudding.- ;ieserve half a cupful of milk from ?on.-T' ■'' . iT" "•'"■'i"'!'^'- on the stove in a double boiler. Mix fun larKe t.ai. espoo„ uls of rorn-siarch, and a teaspoon ,.f salt, with tl e half-cupfu ,,f nulk ; then stir the mixture into' the boiliuK milk, ad beat well „r two minutes. Cover the boiler and ,-,K.k the puddiuK for twelve munUes ; then pour i, into a pudding-dish, and CO ne ; vT. ^ " ^•" ''''^ *''" ''""'■• ^^■'^^" "'^ t'"^^^ f'"- ^^'ving con es, make a sauce m this manner. Beat the whites of two egRs to sui^^' 7 ' *'"1 ^'"'''' '"^" '^'*^'"" tablespoonfuls of powdered add Irdft? rr" '"'/'' m'""''''!-' '^'"^ '^''''" "'" "''^^'^^ ^^'^'^ the whites, add h.ilf of a Large tumbler of currant jelly, or anv other bright jelly or any kmd of preserved fruit may be used. If vou prefer serv^ sug^ir and ,ream with the pudding instea,! of a sauce Cold Fruit Pudding. -Throw into a pint of new milk the tl H rmd o a Icn,on, heat it s],.wly by the side of the fire, and keep gelatme. W hen dissolved, stram through muslin into a clean sauce- pan with hve ounces of p,)udeied sugar and half a pint of rich cream Give the whole one bo.l, stir it briskly and add bv degrees the weU- o^e'r r ? "' "?■ '^^^^- ^'''' '^'''^''^ '^'^ mixture' as a custa d longer than necessary ; pour it into a basin and flavour with orange- flower water or vamlla. Stir until nearly cold, then add two ounces of citron cut in thin strips and two ounces of candied cherries. Pour mto a buttei^d mould. For sauce use any kind of fruit syrup. auam^^T ^"^'f "S-Crumble a pound of sponge cakes, Ian equal quan ity, or es. ,f preferred, of cocoanut, grated in a basin. Pour ZZT'VT f "''' '''■?"' previously sweetened with a quarter of a pound of loaf sugar and brought to the boiling point. Cover the ^!"' ^";f ;:^'^" the cream is soaked up stir in it eight well-beaten eggs. Butter .1 moul.l, .arrange four or five ounces of preserved ginger around it, pour ui the pudding carefully, and tie it down with a cloth. Steam or bcl slowly for an hour and a half; serve with ule puddin ^'"^^^'■' '"'''''' '^""''^ ''^ ''''''""^^ ''^"^' PO^'-ed over Cracker Pudding.-Of raspberries, may be made of one a cupful of Adfl one lis of flour a cupful of , KTuiually all into a nooth and la or other puddin.n- stiflf froth, rif! spread MKKlerate milk from iler. Mix salt, with ilinj,' milk, <"or)k the dish, and )r serving ■o eggs to powdered le whites, iRht jelly, ler, serve milk the and keep a small n^dass or in sauce- h cream. the well- . custard moment orange- ounces s. Pour P- an equal 1. Pour rter of a )ver the 1-beaten reserved wn with ■vc with red over of one DUMPLINGS AND PUDDINGS 285 large teacupful of crarker-crumbs, one quart of m='<, one spoonful of flour, a pin, h of salt, the yolks of three eggs, one whole egg and half a . upful of sugar. Flavour with vanilla, adding a little pinrl, of salt. Hake ma moderate ov(;n. When done, spread over the top, while hot, a pint of wellsuKarcd raspberries. Then beat the whites of the three eggs v(-ry stitt, with two tablespoonfuls of sugar, ;i little lemon e.vtract, or whatever one prefers. Sim-ad this over the berries, and hake a li.^ht bioun. Serve with fruit s,,ute made of raspberries. Baked Corn-meal Pudding without eegs. -Take a large cupful of yellow meal, and a tea. iiptui of K.okin:; molasses, and beat them well together; then add to them a (|uart of b.iiling milk, some salt an( a large tablespoontiil of powdered finger, add a (^11)^11 of finely chopped suet or a piece of butter the si/e of an egg. Butter a brown earthen pan, and turn the pudding in, let it stand until it tlULkens ; then as you put it into the oven, turn over it a pint of cold milk, but do not stir it, as this makes the jellv. Hake three hours. Serve warm with hard sauce. Baked Corn-meal Puddine with egrKS.-One small cup ful of Indian meal, one-half .upful of wheat llour stirred together with cold milk. Scald one pint of milk, and stir the mixture in it and cook until thi.:k ; then thin with .old milk to the cnsistencv of batter, not very thick ; add half .1 cupful of sugar, half a cupful of m.>lasses, two eggs, two tablesp..onfuls of butter, a little salt, a tablespocnful of mixed cinnamon and nutmeg, two-thirds of a teaspoonful of soda added just before putting it in the oven. Hake two hours. After baking It half an hour, stir it u]) thoroughly, then finish baking. Serve it up hot, eat it with sweet sauce, or with butter and syrup. Boiled Corn-meal Pudding.-Warm a pint of molasses and a pint of milk, sin well together ; beat four eggs, and stir gradually into molasses and milk ; add a cupful of beef suet chopped fine, or half a cupful of butter, and corn-meal sufficient to make a thick batter ; add a teaspoonful of pulverized cinnamon, the same of nut- meg, a teaspoonful of soda, one of salt, and stir all together thoroughly ; dip a clijth m*o boiling water, shake, flour a little, turn in the mixture, tie up, leaving room for the pudding to swell, and boil three hours. Serve hot with sauce made of drawn butter and nutmeg Boiled Corn-Meal Pudding, Without Eggs.— To one quart of boiling milk, stir in a pint and a half of Indian meal, well sifted, a teaspoonful of salt, a cupful of molasses, half a cupful of suet, and a teaspoouful of dissolved soda ; tie it up tight in a cloth allowing room for it to swell, and boil four hours. Serve with swee sauce. Corn-meal Puffs.— It., one quart of boiling milk stir eight tablespoonfuls of Indian meal, four tablespoonfuls of i)owdered sugar and a teaspoonful of nutmeg ; let the whole boil five minutes, stirring constantly to prevent its adhering to the sancqjan : then remove it fiuni the lae, and when it has become ccild stir into it six eggs beaten as light as possible ; mix well, and pour the mixture into buttered teacups, nearly filling them ; bake in a moderate oven half an hour ; serve with lemon sauce. I !86 DUMPLINCS AND I'UDDINC.S Delicate Indian PuclciinK<— One qu.-iit milk, two hcapiriK' tablcspoonfuls of Indian meal, four of su^ar, one of butter, tlirce e>,'Ks, one t<'as|)0(»nful of salt. Hoil milk in double boiler, sprinku the meal into it, siirrin^^ all tlic while ; cook twelve iiiinuies, stirring often. ISeat tOKether the cans, salt, suj,'ar and one-half teasp(Jonful of Kinder. Stir the butter into tin: meal and milk. I'our this >,'radually over the e^K iiii\lurc. I'lake slowly one hour. .Serve with sauie of heated syrup .111(1 butter. Cottage Puddlngr. -One heapinu pint of flour, half a rupful of su).;ar, one < uptul of milk, one tcaspoor.ful of soda dissolved in the milk, one lablespoonful of butler, two teaspoonfuls of cream of tartar rubbed dry in the flour ; flavour with nutmej,' ; bake in a moderate oven ; ( ut in slircs anv.t//;/J,^— The whites of four eggs beaten to a stiff froth, half a cupful of sugar ; flavour with lemon ; spread it on the pudding, and put it into tlie oven to brown, saving a little of the frosting to moisten the top; then put on grated cocoanut to give it ihe appearance of snow-ll.ike. Cocoanut Pudding. No. 2.— Haifa pound of grated cocoa- nut. Then mix with it half a < ujiful of stale sponge-cake, cnunbled fine. Stir together until very light half a cupful of butter and one of sugar, add a coffee-cupful of rich milk or cream. Heat si.\ eggs very light, and stir tliem gradu.illy into the butter and sugar in turn, with the grated cocoanut. lla\ii!g stirred the whole very hard, add two teaspoonfuls of vanilla ; stir again, put into a buttered dish and bake until set, or about three ipjarters of an hour. Three of the whites of the eggs could be left out for a meringue on the top of the pudding. Most excellent. Cocoanut Pudding. No. 3.— .-\ cup of grated cocoanut put into the recipes of " Cracker Pudding'' and " jJread Pudding," makes good cocoanut pudding. Cherry Pudding, Boiled or Steamed. No. 1.- -Two eggs, well beaten, one rupful of sweet milk, sifted flour enough to make a stifT batter, two large teaspoonfuls of baking-powder, a pinch of salt, and as many cherries as can be stirred in. Uoil one hour, or steam, and serve with litpiid sauce. Cranberries, Currants, Peaches, Cherries, or any tart fruit is nice used w ith this rei ipc. Serve with sweet sauce. Cherry Pudding. No. 2.— Make a crust or paste of two cupfuls of flour, two teaspoonfuls of baking powder, a teaspoonful of salt ; wet up with milk or water ; roll out a quarter of an inch thick, butter a large common bowl and line it with this paste, leaving it large enough to lap over the top ; fill it with stoned cherries and half a cupful "f . sugar. Gather the paste closely over the top, sprinkle a DUMIMJNCiS AND J'UDDINC.S 287 little with dry flour, uiul iDver the whole with a linen doth, fastening it with a strinK. Put it into a put o. hoilinK water, and ( ook tor an hour and a h.''t. Scuc with sweet sauce. Genuine Plum Pudding.— Soak one pound of stale bread in a pint of hot milk, and let it stand and cool. When cold, add t<» it one-h.ilf |ioinul of suK-irand the yolks ofei^ht e^f^s beaten to a cream, one pound of raisins, stoned and floured, one pound of /ante currants, washed and floured, a quarter of a pound of < itron, < ut in sli|)s antj drcdKod with flour, one pound of beef suet, chopped flnely and salted, one nutmeg, and a tablesjxjonful of tnace, cinnamon and cloves mixed and any other inKredient fancied ; beat the whole well to);ether, and, as the la-t thiuK, •■"1<1 the whites of ei;;ht v^^s, N-aten to a stiff froth ; pour into a cloth previously scalde 1 and dredKcd with flour, tie the cloth firmly, leaving room for the jiuddinK to swell, and boil six hours. Serve with sweet sauce. It is b<-^t to piepare the iuKtedients the day before, and cover closely. Christmas Plum-Pudding. (By Measure.)— One cup- ful offinely chopped Ijeef suet, tvw. ( upfuls of line bread-crumbs, one heapinK cupful of sugar, one cupful of seeded raisins, one cupful of wtil-washed currants, one cupful of chopped blan( hed almonds, half a cupful of (itron, sliced thin, a teaspoonful of salt, one of cloves, two of cinnamon, half a grated nutmeg, and four well-beaten eggs, Dis- solve a level teaspoonful of soda in a tablesj)oonful of warm water. Flour the fruit thoroughly from a pint of flour ; then mix the remainder as follows : In a large bowl put the well-beaten eggs, sugar, spices, and salt in (jne cupful of milk. Stir in the fruit, chopped nuts, bread- crumbs and suet, one after the other, until all are used, putting in the dissolved soda last, and adding enough flour to making the fruit stick together, which will take all the pint. Boil or steam four hours. Serve with any well-flavoured sauce. Baked Plum Pudding.— It will be found best to prepare the ingredients the day before and cover closely. Crate a stale loaf of bread, or enough for a pint of crumbs ; boil one (juart of milk, and turn boiling hot over the grated bread ; cover and let steep an hour ; in the meantime pick, soak and dry half a po.md of < urrants, half a pound of raisins, a cpiarter of a pound of citron cut in large slips, one nutmeg, one tablespoonful of mace and cinnamon, mixed, one cupful of sugar, with half a cupful of butter ; when the bread is read>. mix with it the butter, sugar spice and citron, adding a glassful of cider ; beat eight eggs very light, and when the mixture is quite cold, stir them gradually in ; then add by degrees the raisins and currants dredged with flour ; stir the whole very hard ; put it into a buttered dish ; bake two hours, send to the table warm. Eat with sweet sauce. Most excellent. Plunn DurlHirto- %MMi*t»nmm*. c~ 'r^i ■ < .- ■ ... - s; — .,,,-^^^ ^_g3. — ^j.... nci.cious, ligiu pudding IS made by stirring thoroughly together the following ingred- ients : One cupful of finely chopped beef suet, two cupf.-.ls of fine breadcrumbs, one cupful of molasses, one of chopped raisiis, one of 288 DUMPLINGS AND I'UDDINGS \vf:ll-svashc(l currants, one spoonful of salt, one teaspoonfiil each of cloves, cinnamon, alls))ire, and carbonate of soda, one cupful of milk, and flf)ur enough to make a stiff batter. Put into a wcjl-^reased pU(ldin--moul(l. or a tlirec-quart pail, and cover < losely. Set this pail into a lar^^er kettle, close covered, and half full of boilinf( water, addin.L; Iwilinj^ water as it boils . vay. Steam not less than four hours. This ])u'lding is sure to be a success, and is fjuite rich for one con- t.iining neither c^^^s nor butter. One-half of tlie above amount is more than ei-lit persons would bo able to eat, but it is equally ).,H)od some days later, steamed a^a.in for an hour, if kept closely covered m<\intinu'. Si-rve with a common sweet sauce. Cabinet Pudding. — Hutter well the inside of a pudding-moald. Have ready a ( u])ful of (hopped citron, rai'^ins and currants. Sjjrinkle some of this fruit on the bottom of the mould, then slices of stale sponge cake ; shake over this some spices, cinnamon, cloves and nutme;^, then fruit a^ain and cake, until the mould is nearly full. Make a custard of a quart of milk, four eggs, a pinch of salt, two tablespoonfuls of melted butter ; pour this over the cake, withfmt cooking it ; let it stand and soak one hour ; then steam one hour and a half. S(T\(' with a tlaxoured sauce or .i custard. Baked Cranberry Pudding.— I'our boiling water on a pint of bread-rruiubs ; melt a tablespoonful of butter and stir in. When the bread is softened, add two e-gs and beat thoroughly with the l)read. Then put in a pint of the stewed fruit and sweeten to your taste. Fresh fruit of many kinds (an be used instead of cranberries. Slices of peaches put in Liycrs are delicious. Serve with sweet sugar sauce. Orange Pudding. No. 1 — One pint of milk ; the juice of six oranges and the rind of three, eight eggs ; half a cu[)ful of butter, half a cupful of granulated sugar, one tablespoonful of ground rice, paste to line the i)udding-dish. Mix the ground rice with a little of the cold milk. Put the remainder of the m.lk in the double boiler, and when it boils stir in the mi.xed rice. Stir for five minutes ; then add the butter, and set away to cool. Beat together the sugar, the yolks of eight eggs, and whites of four. Grate the rind and squeeze the juice (jf the oranges into this. Stir all into the cooked mixture. Have a pudding-dish holding about three quarts lined with paste. Pour the preparation into this, and bake in a moderate oven for forty minutes. Heat the remaining four whites of the eggs to a stiff froth and gradually beat in the powdered sugar. Cover the pudding with this. Return to the oven and cook ten minutes, leaving the door open. Set away to cool. It must be ice cold when served. Orange Pudding. No. 2.— Five sweet oranges, one coffee cupful of white sugar, one pint of milk, the yolks of three eggs, one tablespoonful of corn-starch. I'eel and cut the oranges into thin slices, taking out the seeds ; pour over them the sugar and let them stand while you make the rest. Now set the milk in a suitable dish into another of boiling water, let the milk get boiling hot, add a piece of butter as large as a nutmeg, the corn-starch made smooth with a little cold milk, and the well-beaten yolks of the eggs, and a little DUMPLINGS AND PUDDINGS 289 nlul each of ipful of milk, well-creased Set this pail )ilini,' water, n four hours. for one con- ' amonnt is .'iiually t^ood sely ( f)vered Iding-moald. s. Sj)rinkle ices of stale cloves and nearly full, of salt, two ike, without ne lumr and :er on a pint in. When dy with the Jten to your cranberries, sweet sugar ■ juice of six butter, half 1 rice, paste little of the boiler, and ; then add r, the yolks squeeze the ure. Have aste. Pour n for forty a stiff froth idding with g tile door d. one cofTee e eggs, one s into thin k1 let them Liitable dish add a piece TOth with a ind a little flavouring. Stir it all well together until it is smooth and cooked. Set it off and poiu- it over the oranges. Beat the whites to a stiff froth, adding two tablespoonfuls of sugar, spread over the top for frosting. Set into the oven a few minutes to brown. PZat cold. Berries, peaches and other fruits niav be substituted. Baked Lemon Pudding. (Queen of Puddings.)— One quart of milk, iwcx upfuls of crumbs, lour ej.;j^s, whites ami yolks beaten separately, butter the size of an ej^g, one cupful of white sugar, one large lemon— juice and grated rind. Heat the milk and pour over the bread-crumbs, add the butter, cover and let it get soft. When cool, beat the sugar and the yolks, and add to the mixtun;, also the grated rind, liake in a buttered dish until firm and ; lightly brown, from a half to threeH|uarlers of an hour. When done, draw it to the door of the oven, and cover with a meringue made of the whites of the . eggs, whipped to a froth with four tablespoonfuls of powdered sugar, and the leuajn-juice ; put it back in the oven and brow 1 a light straw colour. Eat warm, with lemon sauce. Lemon Pudding.— A small cupful of butter, the grated peel of two large lemons, and the juice of one ; the yolks (jf ten eggs and whites of five ; a cui)ful and a half of w hite sugar. Beat all together and, lining a deep pudding-dish with puff paste, bake the lemon pudding in it ; while baking, beat the whites of the remaining five eggs to a stiff forth, whip in line white sugar to taste, cover the top of the pudding I when baked; with the meringue, and return to the oven for a moment to brown ; eat ccjld, it recjuircs no sauce. Boiled Lemon Pudding.- -^If a cupful of chopped suet, one pint of bread-crumbs, one lemon, ^.., cupful of sugar, one of flour, a teaspoonlul (jf salt and two eggs, milk. First mix the suet, bread- crumbs, sugar and tlour well together, adding the lemon-peel, which should be the yellow grated from the (nitsicle, and the juice, which should be strained. When these ingredients are well mixed, moisten with the eggs and sufficient milk to make the pudding of the consistency of thick batter ; put into a well-buttered mou'd, and boil for three and a half hours ; turn it out, strew sifted sugar over and serve warm with lemon sauce, or not, at pleasure. Lemon Pudding, cold. — One cupful of sugar, four eggs, the whites and yolks beaten separately, two tablespoonfuls of corn-starch, one pint of milk, one tablespoonful of butter and the juice and rind of two lemons. Wet the corn-starch in some of the milk, then stir it into the remainder (jf the milk, which should be boiling on the stove, stirring constantly and briskly lor five minutes. Take it from the stove, stir in the butter and let it cool. Beat the the yolks and sugar together, then stir them thoroughly into the milk and corn-starch. Now stir in the lemon-juice and grated rind, doing it very gradually, making it very smooth. Hake in a well buttered dish. To be eaten cold. Oranges may be used in place of lemons. 'I'his also may be turned while hot into several small cups or forms previously dipped in cold water, place them aside ; in one hour they will be fit to turn out. Serve with cream and sugar. Should be boiled all together not baked. 29'' DUMPLINGS AND PUDDINGS Royal Sago Pudding. — Three-quarters a cupful of sago, washed and put into one (juart of milk ; put it into a saucepan, let it stand in boiling water on the stove or range until the sago has well-swelled. While hot, put in two tablespoonfuls of butter with one cujjful of white sugar, and flavouring. When cool, add the well-beaten ycjlks of four eggs, put in a buttered pudding-dish, and bake from hiilf to three- quarters of an hour ; then remove it from the oven and place it to cool. Beat the whites of the eggs with three tabIespo(jnfuls of powdered white sugar, till they are a mass of froth ; spread the pudding with either rasjjberry or strawberry jam, and then spread on the frosting ; put in the oven for two minutes to slightly brown. If made in summer, be sure and keep the whites of the eggs on ice until ready iov use, and beat them in the coolest place you can find, as it will make a much richer frosting. The small white sago called pearl is the best. The larj^je brown kind has an earthy taste. It should always be kept in a covered jar or box. This pudding, made with tajjioca, is equally as good. Serve with any sweet sauce. Sago Apple Pudding. — One cup of sago in a (juart of tepid water with a ]jinch of salt, soaked for one hour ; six or eight ajiples, pared and cored, or (piartered, and steamed tender, and put in the pudding dish ; boil and stir the sago until clear, adding water to make it thin, and pour it over the apples ; bake one hour. This is good hot, with butter and su.^ar, or cold with cream and sugar. Plain Sago Pudding.— Make the same as "Tapioca Pudding," substituting sago for tapioca. Chocolate Pudding. No. 1.--Make a corn-starch pudding with a quart of milk, three tablespoonfuls of corn-starch and three tablespoonfuls of sugar. When done, remove about half and flavour to taste, and then to that remaining in the kettle add an egg beaten very light, and four tablesjwonfuls of vanilla chocolate, grated and dissolved in a little milk. Put in a mould, alternating the dark and light. Serve with whipped cream or boiled custard. This is more of a blanc-mange than a pudding. Chocolate Pudding. No. 2.— One quart of sweet milk, three- quarters of a cujjful of grated chocolate ; scald the milk and chocolate together ; when cool, add the yolks of five eggs, one cupful of sugar ; flavour with vanilla. Bake about twenty-five minutes. Beat the five whites of eggs to a stiff froth, adding four tablespoonfuls of fine sugar, spread evenly ovor the tup and brown slightly in the oven. Chocolate Pudding. No. 3.— One quart of milk, fourteen even tablespoonfuls of grated bread-crumbs, twelve tablespoonfuls of gr.iied uliocolaie, six eggs, one tablespoonful vanilla, sugar to make very sweet. Separate the yolks and whites of four eggs, beat ui) the four volks antl two whole ein^^ toKPthei- ^-er" li.rKt ".uv. the sugar. Put the milk on the range, and when it comes to a perfect boil pour it over the bread and chocolate ; add the beaten eggs and sugar and vanilla ; be sure it is sweet enough ; pour into a buttered DUMPLINGS AND PUDDINGS 291 dish ; bake one hour in a moderate oven. When cold, and just before It IS served, have the four whites beaten with a httle powdered sugar and flavour with vanilla, and use as a inerinKue. ' Chocolate Pudding. No. 4.— Half a cake of chocolate broken in one quart of nuik and put on the l•an.^e until it reaches boiling point • remove the mixture from the range ; add four teaspoonfuls of corn- starch mixed with ' yolks of three eggs and one cup and a half of sugar; stir const;-.,, ' until thick ; remove from the tire and flavour with vanilla ; pou'- .:,o mixture in a dish ; beat the whites of the three eggs to a stilTt froth, and add a little sugar ; cover the top of the pudding with a meringue, and set in the oven until a light brown Serve cold. Tapioca Pudding— Five tablespuonfuls of tapioca, one quart of milk, tw(j oun( es tjf butter, a cuijful of sugar, four eggs, flavouring of vanill.-. or bitter almontls. Wash the taiji(Ka, ant! let it stew gently in the milk on the back part of the stove for a c|uarter of an hour occasionally stirring it ; then let it cool ; mix with it the butter, sugar and eggs, which should be well beaten, anil flavour with either of the above ingredients. Butter a dish, put in tlie pudding, and bake in a moderate oven for an hour. If the pudding is boiled, add a little more tapioca, and boil it in a butteretl basin one and a half hours Strawberry Tapioca.— This makes a most delightful dessert. Soak over night a large teacupful of tapioca in cold water; in the morning, put half of it in a buttered yellow-ware baking-dish, or any suitable pudding-dish. Sprinkle sugar over the tapioca ; then on this put a quart of berries, sugar, and the rest of the tapioca. Fill the dish with water, which should cover the tapioca about a quarter of an inch. Hake in a moderately hot oven until it looks clear. Eat cold, with cream or custard. If not sweet enough, add more sugar at table ; and in baking, if it seems too dry, more water is needed. A similar dish may be made, using peaches, either fresh or canned Raspberry. Pudding.— One-quarter cupful of butter, one-half cupful sugar, two cupfuls of jam, six cupfuls of soft bread-crumbs, four eggs. Rub the butter and sugar together ; beat the eggs, yolks and whites separately ; mash the raspberries, add the whites beaten to a stiff froth ; stir all together to a smooth paste ; butter a pudding- dish, cover the bottom with a layer of the crumbs, then a layer of the mixture ; continue the alternate layers until the dish is full, making the last layer of crumbs ; bake one hour in a moderate oven. Serve m the dish in which it is baked, and serve with fruit sauce made with raspbciiies. This pudding may be made the same with other kinds of berries. Pear, Peach and Apple Pudding.— Pare some nice, ripe pears (to weigh about three-fourths of a pound) ; put them in a saiirp- pan with a few cloves, some lemon or orange peel, and stew about a quarter of an hour in two cupfuls of water ; put them in your pudding-dish, and having made the ff milk, and at lias been .0 from the , the grated :n whites of :, two-thirds large as a inch of salt. crate oven ; n the oven It cold, ice, a little I part of it ; ny fruit you tightly over sauce. Do old, boiled a pinch of y light and le pudding, ve minutes, two hours. fuls of rice, water, and in halves ; the rice to ' of water ; d boil it in ; if the rice I little more ilia, form it into balls, or mould it into a compact form with little cups ; place these rice balls around the inside of a deep dish, fill the dish with a rich soft custard, and serve either hot or cold. The custard and l)alls should be t1a\nuied with the same. Prune Pudding.— Heat a little more than a pint of sweet milk to the boiling point, then stir in gradually a little cold milk in which you have rubbed siiKxjth a heaping tablespoonful of corn-starch ; add sugar to suit your taste ; three well-beaten eggs, about a teaspoonful of butter, and a little grated nutmeg. Let this come to a lioil, then pour it in a buttered pudding-dish, first adding a cupful of stewed prunes, with the stones taken out. IJake for from fifteen to twenty minutes, according to the state of the oven. Serve with or without sauce. A little cream improves it if poured over it when placed '..\ saucers. Blackberry or Whortleberry Pudding.— Three cupfuls of flour, one cupful of molasses, half a cupful of iniik, a teaspoonful of salt, a little cloxes and cinnamcjn, a teaspoonful of soda, dissolved in a little of the milk. Stir in a quart of berries, floured. Boil in a well- Inittercd mould two hours. Serve with sweet sauce. Baked Huckleberry Pudding.— One (piart of ripe, fresh huckleberries or blueberries ; half a teaspoonful of mat e or nutmeg, three eggs well beaten, separately ; two cujifuls of sugar ; one table- spoonful of cold butter ; one cupful (jf sweet milk, one pint of flour, two teaspoonfuis of baking-powder. Roll the berries well in the tlour, and add them last of all. Hake half an hour and serve with sauce. There is no more delicate and delicious jjudding than this. Fruit Pudding.— This pudding is made without cooking and is nice prepared the day before used. Stew currants or any small fruits, either fresh or dried, sweeten with sugar to taste, and pour hot over thin slices of bread with the crust cut off, i^laced in a suitable dish, first a layer of bread, then the hot stewed fruit, then bread and fruit, then bread, leaving the fruit last. Put a plate over the top and when cool, set it on ice. Serve with sugar and cream. This pudding is very fine made with crackers split open, and p.aced in layers with stewed peaches. Boiled Currant Pudding.— Five cupfuls of sifted pudding in which two teaspoonfuis of baking-powder have been sifted. One- naif a cupful of chopped suet ; half a pound of currants, milk, a pinch of salt. Wash the currants, dry them thoroughly, and pick away any stalks or grit ; chop the suet finely ; mi.\ all the ingredients together and moisten with sufficient milk to make the pudding into a stiflf batter ; tie it up in a floured cloth, put it into boiling water, and buil for three hours and a half. Serve with jelly sauce made very sweet. Transparent Pudding.— A small cupful of fresh butter, * : •" ' — ..t-v.j •/■iv. ..•.ipiui Oi siueu sLiy.ii cicauicci With the butter, a teaspoonful of nutmeg, grated, eight eggs, yolks and whites beaten separately. Beat the butter and sugar light, and then add the nutmeg and the beaten eggs, which should be stirred in gradually ; flavour with vanilla, almond, peach or rosewater ; stir hard ; butter a 296 DUMPLINGS AND PUDDINGS deep dish, line with puff-paste, and bake half an hour. Then make a mcrinj,'ue (ur the top, and brosvn. Serve cold. Pineapple Pudding.— Butter a pudding-dish and line tlie bottom and >i(lcs with slices of .stale cake (sponj,'e cake is best) ; pare and slice thin a large pineapple ; place in the dish first a layer of pine- apple, then strew with suj;ar, then more pineap[)Ic, and so ^t.> ; pour over tlie cake, .md bake one-half hour. The cake will swell and fill the custard. Serve with or without sauce. Sponge Cake Pudding. No. 2.— Putter a pudding-mould ; fill the mould with small sponge cakes or slices of stale plain cake, that have been soaked in a litpiid made by dissolving one-half pint of jelly in a pint of hot water. This will be as fine a flavour and much better for .all tlian if the cp.ke had been soaked in wine. Make a sufTicient quantity of custard to fill the mould, and leave as much more to be boiled in a dish by itself Set the mould, after being tightly covered, into a keale, and boil one hour. Turn out of the mould, and serve with some of the other custard poured over it. icn make a 1 line tlie best; ; pare yer of pine- on until all with slices whole with ame as for uarter of an es, sprinkle nfiil or two together, to til one hour slice sour ^^h may be y the slices fork, lay it irtcrs. Or, ihte up the hour and a ny kind of teaspoon- nixture into incr, put in berries or and steam rawberries, ;r, a cup of one cup of ion sponge ut in six or lem to the Ik ; flavour ;-ha!f hour, or without ing-mould ; plain cake, half pint of and much -urtke a. e as much after being- out of the er it. DUMPLINGS AND PUDDINGS 2r: ')7 Qraham Pudding.— Mix well together one half a coffee-cupful of mohsses, one-quarter of a cupful of butter, one egg, one-half a cup- ful I 'k, one-half a teaspoonful of pure s(Kla, one and one-half cup- fuls o. t>^iod Graham flour, one small teacupful of raisins, spices to taste. Steam four hours, and serve with nice sweet sauce, or any sauce that may be preferred. This makes a showy as well as a light and wholesome ilessert, and has the merit of simplicity and cheapness. Banana Pudding. — Cut sponge cake in slices, and, in a glass dish, put alternately a layer of cake and a layer of bananas sliced. Make a soft custard, flavour with a little seasoning, and pour over it. Beat the whites of the eggs to a stiff froth, and heap over the whole. Peaches cup up, left a few hours in sugar and then scalded, and added when cold to thick boiled custard, made rather sweet, are a delicious dessert. Dried Peach Pudding^.— Boil one pint of milk and while hot turn it over a pint of bread-crumbs. Stir into it a tablespoonful of butter, one pint of dried peaelies stewed soft. When all is cool, add two well-beaten ej^gs, half of a cupful of sugar and a pinch of salt ; flavour to taste. I'ut into a well-buttered pudding dish and bake half an hour. Suet Pudding, Plain. — One cupful of chopped suet, one cup- ful of milk, two eggs beaten, half a teaspoonful of salt, and enough flour to make a stiff batter, but thin enough to jiour from a spoon. Put into a bowl, cover with a cloth, and boil three hour. The same, made a little thinner, with a few raisins added, and baked in a well- greased dish is excellent. Two teaspoonfuls of baking-powder in the flour improves this pudding. Or if made with sour milk and soda it is equally as gootl. Suet Plum Pudding. — One cupful of suet, chopped fine, one cupful of cooking molasses, one cupful of milk, one cupful of raisins, three and one-half cui^fuls of flour, one egg, one teaspoonful of cloves, two of cinnamon, and one of nutmeg, a little salt, one teaspoonful of soda ; boil three hours in a pudding-mould set into a kettle of water. Eat with common sweet sauce. If sour milk is used in place of sweet, the pudding will be much lighter. Peach Cobbler. — Line a deep dish with rich thick crust ; pare and cut into halves or quarters some juicy, rather tart peaches ; put in sugar, spices and flavouring to taste ; stew it slightly, and put it in the lined dish : cover with thick crust of rich puff paste, and bake a rich brown ; when done, break up the top crust into small pieces, and stir it into the fruit ; serve hot or cold ; very palatable without sauce, but more so with plain, rich cream or cream sauce. Other fruits can be used in place of peaches. Currants are best made in this manner : Press the currants through a sieve to free it from pips ; to each pint of the pulp put two ounces of crumbed bread and four ounces of sugar ; bake with a rim of puff-paste ; serve with cream. White currants may be used instead of red. Hominy Pudding. — Two-thirds of a cupful of hominy, one and a half pints of milk, two eggs, one tablespoonful of butter, one 298 DUMPLINGS AND PUDDINGS teaspoonful of extract of lemon or vanilla, one cupful of su^ar. Hoil hominy in milk one hour ; then pour it on the e^Ks, extract and suKar, btaten together ; add butter, pour in buttered pudiling-dish, bake in Imt oven for twenty minutes. Baked Berry Rolls.— K.)ll rich bisruit-douxh thin, cut it into liiilc s(|uares four indies wiile and seven inches long. Spread over with l)erries. Roll up the (rust, and put the rolls in a dri|)pinK- pan just a little apart ; jnit a piece of butter on each hjH, spices if you like. Strew over a large h.indful of sugar, a little hot water. Set in the oven and bake like dunii)lings. Served with sweet sauce. int'ian Corn Pudding.— Take two dozen full ears of sweet green c(ji u, si ore the kernels and cut them from the <<)b. Scrape off what remains on the col) with a knife. Add a pint and a half or one cpiart of milk, according to the yoimgness and juiciness of the corn. Add four eggs well beaten, a half tea* upful of ilour, a half teacupful of butter, a tablespoonful of sugar, and salt to taste. Pake in a well greased eantliern dish, in a hot oven, two hours. I'lace it on the table browned and smoking hot, eat it with j)lenty of fresh butter. This can be useil as a dessert, by serving a sweet sauce with it. If eaten |)lainly with butter, it answers as a side vegetable. Geneva Wafers. — Two eggs, three ounces of butter, three ounces of flour, three ounces of pounded sugar. Well whisk the eggs, put them into a basin, and stir to them the buter, whii h should be beaten to a cream ; atld the t]our and sifted sugar gradually, and then mix all well together. Putter a baking-sheet, and drop on it a tea- spoonful of the mixture at a time, leaving a s])a,djt, then with the stick, stir thr water arounti, and by degJC'^ let fall the iiifil ; when one handliu is exhausted, refill it ; £©Btinue to stir and adu' meal until it is as thick as you can stir f»»th> or until the stick will Uand in it ; stir it a little while longer ; let UiM /) .' be y< lUle ; when it is sufft" ";ntly cooked, which will be in half an ho ir, it will bul)ble or puff up ; turn it into a deep basin. This is eaten cold or hot, with milk or with butler, and syrup or sugar, or with meat and graxy, the same as potatoes or rice. Fried Wheaten Meal.— Make it like the above recipe, turn it into brcad-liiis, and when (old slice it, dipeach pie( e in flour ;ind fry it in lard and butter mixed in the frying-p.in, turning to brown well both sides. .Must be served hot. Qraham Meal. — Sift Graham meal slowly into boiling salted water, stirring briskly until thick as can be stirred with one hand ; serve with milk or cream and sugar, or butter and syrup. It will be improved by removing from the kettle to a pan, as soon as thoroughly mi.xed, and si' aming three or four hours. It may also be eaten cold, or sliced and iiitHl, like wheat me.'U. Plain Boiled Rice.— Take half or c|uarter of a pound of the best quality of rice ; wash it in a strainer, and put it in a saucepan, with a quart of clean water and a pinch of salt ; let it boil slowly till the water is all evaporated — see that it does not burn — then pour in a teacuj)ful of new milk ; stir carefully from the bottom of the saucepan, so that the upper grain may go under, but do not smash it ; close the lid on your saucepan carefully down, and set it on a cooler part of the fire, where it will not boil ; as soon as it has absorbed the added milk, ser\e it up with fresh new milk, adding fruit and sugar for those who like them. Another nice way to cook rice is to take one te.u upful of rice and one quart of milk, place in a steamer, and steam from two to three hours ; when nearly done, stir in a piece of butter as large as the yolk of an egg, and a pinch of salt. You can use sugar if you like. The difference in the time of cooking depends on your rice — the older the rice, he longer time it takes to cook. Cracked Wheat. — Soak the wheat over night in cold water, about a (|uart of water to a cup of wheat ; cook it as direct <; for oat- meal ; s!. )uld be thoroughly done. E iten with sugar and crtn'e Oatmeal Porridge. — Soak one cup of oatmeal iv; n q-., vater over night, boil half an hour in the morning, sakcd io taste. It is better to cook it in a dish set into a dish of boiling water. Serve with milk, or milk and sugar, or syrup. t^P?'*-;) SAUCES FOR I'UDDINdS 301 OAT INY. iiuarts of t J)cc<)me , take off hitc corn- pudding- 1, and by IT fill it ; (an stir c l(>nger ; vili be in icp basin. syrup or |)e, turn it and fry it well both ng salted nc hand j It will be loroughly aten cold, nd of the saucepan, slowly till pour in a aucepan, close the r part of he added sugar for " rire and to three i the yolk ke. The older the lid water, <1 for oat- q"u<. ■ Lo taste, r. Serve Oatmoal Flakes. — This healthful oat preparation may be procurf : ;> stirring to prevent burning. Let it boil fr n fifteen to twen'. ■ " .utes, and ser\e with creani and sugar. Ordinary oa neal requires tw hours steady cooking to make it palatable and digestible. Wheaten grits and hominy, one hour, but a h.ilf hour longer cooking will not injure them, and makes them easier of digestion. Never be afraid ol - ooking ceical^ or preparations from cereals too long, no mailer what the directions on the j)aikage may be. Oatmeal Steamed. — To one le.K ipful oatme.d add a '|uartof cold water, a lLM-.puonlul of salt ; put in a steamer over a kettle t»f cold water, gradually heat and steam an hour and a half after it begins to rook. Hominy. — Hominy is a preparation of Indian corn, broken or ground, either large or small, and is an excellent breakfast dish in winter or summer. Wash the hominy thoroughly in one or two waters, then cover it with twice its ilcpth of told w.iter, and let it come to a boil slowly. If it be the large hominy, simmer six hours ; if the small hominy, simmer two hours. When the water evaporates, add hot water ; when done, it may be eaten with cream, or allowed to become cold and warmed up in the frying-pan, using a little butter to prevent burning. CH.VPTER XXXIV SAUCES FOR PUDDINGS. Grandmother's Sauce. — Cream together a cupful of si ted su'^ar and half a cupful of butter, add a leaspoonful of ground cinna- mon and an egg well beaten. Boil a teacupful of milk and turn it, boiling hot, over the mi..ture slowly, stirring all the time ; this w 11 cook the egg smoothly. It may be served cold or hot. Sugar Sauce. — One coffee-cupful of granulated sugar, half of ' cupful of water, a piece of butter the size of a walnut. Boil all together until it becomes the consistency of syrup. Favour with lemon u. vanilla extract. A tablespoonful of lemon-juice is an improvement. Nice with cottage pudding. Lemon Sauce. — One cupful of sugar, half a cupful of butter, one egg beaten light, one lemon, juice and grated rind, half a cupful of boiling water ; put in a tin basin and thicken over steam. Lemon Cream Sauce, hot. — Put half a pint of new milk on the fire, and when it boils stir into it one teaspoonful of wheat flour, lour ounces of ^ugar and the well-beaten yolks of three eggs ; remove it from the fire and add the grated rind and the juice of one lemon ; stir it well, and serve hot in a sauce tureen. Orans^e Cream Sauce, hot. — This is made as "Lemon Cream Sauce," substituting orange for lemon. 302 SAUCES FOR PUDDINGS Creams for piuldirif^'^s, pies and fritter, may be made in the same manner \sitli any other flavouring,' ; if flour is used in making them, it sliould boil in the milk three or four minutes. Cold Lemon Sauce. — Beat to a cream one tcacupful of butter and two tcacupfuis of fine white sugar ; then stir in the juice and grated rind of one lemon ; grate nutmeg upon the sauce, and serve on a flat dish. Cold Orange Sauce. — r.catto a cream one teacupful of butter, and two teacupfuls of fme white sugar ; then stir in the grated rind of one orange and the juice of two ; stir until all the orange-iuice is absorbed ; grate nutmeg upon the sauce, and serve on a flat dish. Cold Cream Sauce.^ — -Stir to a cream one cupful of sugar half a cupful of butter, then add a cupful of sweet, thick, cold cream, flavour to taste. Stir well, and set it in a cool place. Cream Sauce Warm. — Heat a pint of cream slowly in a double boiler ; when nearly boiling, set it off from the fire, put into it half a cupful of sugar, a little nutmeg or vanilla extract ; stir it thoroughly, and add, when cool, the whites of two well-beaten eggs. Set it on the fire in a dish containing hot water to keep it warm until needed, stirring once or more. Caramel Sauce. — Place over the fire a saucepan ; when it begins to be hot, put into it four tablespoonfuls of white sugar, and one tablespoonful of water. Stir it continually for three or four minutes, until all the water evaporates ; then watch it carefully until it becomes a delicate brown colour. Have ready a pint of cold water and cup of sugar mixed with some flavouring ; turn it into the sauce- pan with the browned sugar, and let it simmer for ten minutes. A Good Plain Sauce. — A good sauce to go with plain fruit puddings is made by mixing one cupful of brown sugar, one cupful of best molasses, half a cupful of butter, one large teaspoonful of flour ; add the juice and grated rind of one lemon, half a nutmeg, grated, half a teaspoonful of cloves and cinnamon. When these are all stirred together, add a teacupful of boiling water ; stir it con- stantly, put into a saucepan and let it boil until clear ; then strain. Old Style Sauce. — One pint of sour cream, the juice and finely grated rind of a large lemon ; sugar to taste. Beat hard and long until the sauce is very light. This is delicious with cold " Brown Betty " — a form of cold farina, corn-starch, blanc-mange, and the like. Plain Cold, Hard Sauce. — Stir together one cupful of white sugar, and half a cupful of butler, until it is creamy and light ; add flavouring to taste. This is very nice, flavoured with the juice of raspberries or strawberries, or beat into it a cupful of ripe straw- berries or raspberries and the white of an egg, beaten stifT. Custard Sauce. — One cupful of sugar, two beaten eggs, one pint of milk, flavouring to taste. Heat the milk to boiling, add by degrees the beaten eggs and sugar, put in the flavouring, and set within a pan of boiling water, stir until it begins to thicken ; then take it off, and stir in gradually any seasoning wished ; set until wanted within a pan of boiling water. PRESERVED FRUITS, JAMS, ETC. 303 n the same ng them, it 111 of butter ; juice and and serve j1 of butter, ,'rated rind n,t(e-juice is lat dish, il of sugar :oId cream, lowly in a , put into it rut ; stir it eaten eggs, warm until ; when it sugar, and ree or four rcfully until F cold water ) tlie sauce- utes. plain fruit ne cupful of ul of flour ; leg, grated, 1 these are stir it con- :n strain. ; juice and It hard and old " Brown fe, and the 3ful of white 1 light ; add the juice of ripe straw- n eggs, one n eggs and liling water, in gradually oiling water. Milk Sauce. No. 1. — Dissolve a tablespoonful of flour in cold milk ; see that it is free from lumps. Whisk an ounce of butter and a cupful (jf sugar to a cream, and add to it a pinch of salt. Mix together half a pint of milk, one egg, and the flour ; stir this into the better, and add a dash of nutmeg, or any flavour ; heat until near the boiling point, and serve. \'cry nice in place of cold cream. Milk or Cream Sauce. No. 2. — Cream or rich milk, simply sweetened with plenty of white sugar and flavoured, answers the purpose of sonic kinds of pudding, and can be made very quickly. Fruit Sauce. — Two thirds of a cupful of sugar, a pint of raspberries or strawberries, a tablespoonful of melted butter and a cupful of hot water. Boil all together slowly, removing the scum as fast as it rises : then strain through a sieve. This is very good served with dumplings or apple puddings. Jelly Sauce. — Melt two tablespoonfuls of sugar and half a cupful of jelly over the fire in a cupful of boiling water, adding also two tablespoonfuls of butter ; then stir into it a teaspoonful of corn- starch, dissolved in half a cupful of water, add it to the jelly, and let it come to a boil. Set it in a dish of hot water to keep it warm until time to sene ; stir occasionally. Any fruit jelly can be used. Coininon Sweet Sauce. — Intoapintofwaterstira paste made of a tablespoonful of corn-starch or flour (rubbed smooth with a little cold water) ; add a cupful of sugar and a tablespoonful of vinegar. Cook well for three minutes. Take from the fire and add a piece of butter as large as a small egg : when cool, flavour with a tablespoon- ful of vanilla or lemon extract. Syrup for Fruit Sauce. — An excellent syrup for fruit sauce is made of Morella cherries (red, sour cherries). For each pound of cherry juice, allow half a pound of sugar and six cherry kernels : seed the cherries and let them stand in a bowl over night ; in the moruing, press them through a fine cloth which has been dipped in boiling water ; weigh the juice, add the sugar, boil fifteen minutes, removing all the scum. Fill small bottles that are perfectly dry with the syrup ; when it is cold, cork the bottles tightly, seal them and keep thr-m in a cool place, standing upright. Most excellent to put into pudding sauces. CHAPTER XXXV. PRESERVED FRUITS, JAMS, JELLIES AND MARMALADES Fruit for preserving should be sound and free from all defects, using white sugar, and also that which is dry, which pioduces the nicest syrup ; dark sugar can be used by being clarified, which is done by dissolving two pounds of sugar in a pint of -ivarer ; actC> to it the white of an egg, and beat it well, put it into a preserving kettle on the fire, and stir with a wooden spoon. As soon as it begins to swell and boil up, throw in a little cold water ; let it boil up again, take it oflT, and remove the scum ; boil it again, throw in more cold water, 304 PRESERVED FRUITS, JAMS, ETC. and remove the scum ; repeat until it is clear and pours like oil from the spoon. In the old way of preserving, we used pound for pound, when they were kept in stone jars or crocks ; now, as most preserves are put up in sealed jars or cans, less sugar seems sufficient ; three-quarters of a pound of sugar is generally all that is required for a pound of fruit. Fruit should be boiled in a procelain-lined or granite-ware dish, if possible ; but other utensils, copper or metal, if made bright and clean, answer as well. Any of the fruits that have been preserved in syrup may be con- verted into dry preserves, by first draining them from the syrup, and then drying them in a stove or very moderate oven, adding to them a quantity of powdered loaf sugar, which will gradually penetrate the fruit, while the fluid parts of the syrup gently evaporate. They should be dried in the stove or oven on a sieve, and turned every six or eight hours, fresh powdered sugar being sifted over them every time they are turned. Aftei .>. ards, they are to be kept in a dry situation, in drawers or boxes. Currants and cherries preser\-ed whole in this manner, in bunches, are extremely elegant, and have a fine flavour. In this way it is, also, that orange and lemon chips are preserved. Mould can be prevented from forming on fruit jellies by pouring a little melted paraffin over tlie top. When cool, it will harden to a solid cake, which can be easily removed when the jelly is used, and saved to use over again another year. It is perfectly harmless and tasteless. Large glass tumblers are the best for keeping jellies, much better than large vessels, for by being opened frequently they soon spoil ; a paper should be cut to fit, and placed over the jelly ; then put on the lid or cover, with thick paper rubbed over on the inside with the white of an c\;g. There cannot be too much care taken in selecting fruit for jellies, for if the fruit is over ripe, any amount of time in boiling will never make it jelly, — there is where so many fail in making good jelly ; and another important matter is overlooked — that of carefully skimming off the juice after it begins to boil and a scum rises from the bottom to the top ; the juice should not be stirred, but the scum carefully taken off: if allowed to boil under, the jelly will not be clear. When either preserves or canned fruits show any indications of fermentation, they should be immediately reboiled with more sugar, to save them. It is much better to be generous with the sugar at first, than to have any losses afterwards. Keep all preserves in a cool, dry closet. Preserved Cherries.— Take large, ripe Morella cherries ; weigh them, and to each pound allow a pound of loaf sugar. Stone the cherries, (opening them with a sharp quill,) and save the juice that comes from them in the process. As you stone them, throw them into a large pan or tureen, and strew about half the sugar over them, and let them lie in it an hour or two after they are all stoned. Then PRESERVED FRUITS, JAMS, ETC. 305 :e oil from when they ire put up [uarters of pound of ,re dish, if right and ly be con- lyrup, and g to them letrate the :e. They , every six lem every : in a dry preserved nd have a chips are pouring a irden to a used, and mless and ich better n spoil ; a put on the the white for jellies, will never jelly ; and skimming he bottom 1 carefully r. cations of Dre sugar, ar at first, in a cool, ir cherries ; Stone the juice irow them >vcr them, :d. Then put them into a preserving-kettle with the remainder of the sugar, and boil and skim them till the fruit is clear and the syrup thick. Preserved Cranberries. — The cranljerrics must be large and ripe. Wash them, and to six quarts of cranberries allow nine pounds of the best loaf sugar. Take three quarts of the cranberries, and put them into a stewpan with a pint and a half of water. Cover the pan, and boil or stew tliem till they are all to pieces. Then scpieeze the juice through a jelly bag. Put the sugar into a preserving kettle, pour the cranberry juice over it, and let it stand until it is all melted, stirring it up Irequcntly. Then place the kettle over the fire, and put in the remaining three quarts of whole cranberries. Let them boil till they are tender, clear, and of a bright colour, skimming them frequently. When done, put them warm into jars with the syrup, which should be like a thick jelly. Preserved Strawberries. — For every pound of fruit weigh a pound of refined sugar, {)Ut them with the sugar over the fire in a procelain kettle, bring to a boil slowly aljuut twenty minutes. Take them out carefully with a perforated skimmer, and fill your hot jars nearly full ; boil the juice a few minutes longer, and fill up the jars ; seal them hot. Keep in a cool, dry [ilace. To Preserve Berries Whole. (Excellent.)— lUiy the fruit when not too ripe, pick o\er immediately, wash if absolutely necessary, and put in glass jars, filling each one atjout two thirds full. Put in the preserving kettle a pound of sugar and one cupful of water for every two pounds of fruit, and let it come slowly to a boil. Pour this syrup into the jars over the berries, filling them up to the brim ; then set the jars in a pot of cold water on the stove, and let the water boil and the fruit become scalding hot. Now take them out and seal perfectly tight. If this process is followed thoroughly, the fruit will keep for se\eral years. Preserved Egg Plunns. — Use a pound of sugar for a pound of plums ; wash the plums, and wipe dry ; put the sugar on a slow fire in the preserving kettle, with as much water as will melt the sugar, and let it simmer slowly ; then prick each plum thoroughly with a needle, or a fork with fine prongs, and place a layer of them in the syrup. Let them cook until they lose their colour a little and the skins begin to break ; then lift them out with a perforated skimmer, and place them singly in a large dish to cool ; then put another layer of plums in the syrup, and let them cook and cool in the same manner, until the whole are done ; as they cool, carefully replace the broken skins so as not to spoil the appearance of the plums. When the last layer is finished, return the first to the kettle, and boil until trans- parent ; do the same with each layer ; while the latest cooked are cooling, place the first in glass jars ; when all are done, pour the hot syrup over them ; when they arc cold, close as usual ; the jelly should be of a rich colour and consiblcncy. Preserved Peaches. — Peaches for preserving may be ripe but not soft ; cut them in halves, take out the stones, and pare them neatly ; take as many pounds of white sugar as of fruit, put to each pound of sugar a teacupful of water ; stir it until it is dissolved ; set 3o6 PRESERVED FRUITS, JAMS, ETC. It over a moderate fire ; when it is boiling hot, put in tlie peaches ; let them boil gently until a pure, clear, uniform colour ; turn those at the bottom to the top carefully with a skimmer several times ; do not hurry them. When they are clear, take each half up with a spoon, and spread the halves on flat dishes to become cold. When all are done, let the syrup boil until it is cpiite thick ; pour it into a larj,^e pitcher antl let it set to cool and settle. When the peaches are cold j)ut them carefully into jars, and pour the syrup over them, leavinj( any sediment which has settled at the bottom, or strain the syrup. Some of the kernels from the peach-stones may be j7Ut in with the peaches while boiling. Let them remain open one niyht, then rover. In like manner quince, i)Ium, apricot, apijle, chcrrv, greengage and other fruit preserves are made ; in every case fine large fruit should be taken, free from imperfections and the slightest bruises or other fault should be removed. Preserved Green Tomatoes.— Take one peck of green tomatcjes. Slice si.K fresh lemons without removing the skins, but taking out the seeds ; ])ut to this cpiantity six pounds of sugar, common white, and boil until transparent and the svrui) thick. Cinger root maybe added, if liked. ^ Preserved Apples. (Whole.;— I'eel and core large firm apples (pip|)ins are best). Throw tiiem into water as you pare them, boil the ijarings in water for iifteen minutes, allowing a pint to one pound of fruit. Then strain, and, adding three-cpiarters of a pound of sugar to each pint of water, as measured at first, with enough lemon-peel, oraiigc-peel or mace, to impart a pleasant flavour, return to the kettle. When the syruj) has been well-skimmed and is clear, l)our It Ijoiling hot over the ajjples, which must be drained from the water m whuh they have hitherto stood. Let them remain in the syru]) until both are perfectly cold. Then, covering closelv, let them simmer over a slow fire until transparent. When all the ininuti.c of these directions are attended to, the fruit will remain unbroken, and present a beautiful and inviting appearance. Preserved Quinces.— Pare, core and quarter your fruit, then weigh It and alhnv an equal ciuantity of white sugar. Take the parings and cores, and i)ut in a preserving-kettle ; cover them with water and boil for half an hour ; then strain through a hair sieve, and i)ut the juice back into the kettle and boil the quinces in it a little at a time until they are tender ; lift out as they are done with a drainer and lay on a dish ; if the liquid seem scarce add more water. When all are cooked, throw into this litpior the sugar, and allow it to boil ten minutes before putting in the quinces ; let them boil until they change colour, say one hour and a quarter, on a slow fire ; while they are boiling occa- sionally slip a silver spoon under them to see that' they do not burn, but^ on no account stir them. Have two fresh lemons cut in thin slices' ami wlicn t!ie fruit is being put in jars lay a slice or two in each.' Quinces may be steamed until tender. Preserved Pears — One pound of fruit, one pound of sugar ; pare off the peeling thin. Make a nice syrup of nearly one cupful of water and one pound of sugar, and when clarified by boiling PRESERVED FRUITS, JAMS, ETC. 307 le peaches ; Lirn those at lies ; do not th a si)oon, rhcn all are nto a lar),^e ics are cold em, leaving 1 the syrup, in with the then cover. en;4a},'e and Tuit sliould L's or other c of green , hut taking mion wliite, Hit may be large firm pare them, pint to one of a pound ith enough •our, return id is clear, d from the lain in the ly, let them minuti;c of rokcn, and fruit, then the parings water and ut the juice time until id lay on a ire cooked, utes before :olour. say liling occa- I not burn, thin slices, o in each, pound of learly one by boiling and skimming put in the pears and stew gently until clear. Choose rather pears like the Seckle for preserving, both on account of the flavour and size. A nice way is to stick a clove in the blossom end of each pear, for this fruit seems to recjuire some extraneous flavour to bring out its own ])it|uancy. Another acceptable addition to pear jjreserves may be found instead, by adding the juice and thinly pared rind of one lemon to each five pounds of fruit. If the pears are hard and tough, parboil them until tender before beginning to preserve, and from the same water take what you need for making their syrup. If you can procure only large pears to preserve, cut them into halves, or even slices, so that they can get done more quickly, and lose notliing in appearance, either. Pineapple Preserves. — Twist off the top and bottom, and pare off the rough outside of pineaj)ples ; then weigh them and cut them in slices, chips or quarters, or rut them in four or six, and shape each piece like a whole pineapi)le ; to each pound of fruit, put a tcacupful of water ; put it in a preserving kettle, cover it antl set it over the tire, and let them boil gently until they are tender and clear ; then take them from the water, by sticking a fork in the centre of each slice, or with a skimmer, into a dish. Put to tlij water white sugar, a pound for eacli pound (jf fruit ; stir it until it is all dissolved ; then put in the pineapple, cover the kettle, and let them boil gently until transparent tlirou^hout ; when it is so, take it out, let it cool, and put it in glass jars ; let the syrup boil or simmer gently until it is thick and rich, and wlien nearly cool, pour it over the fruit. The next day secure the jars, as before dire<:ted. Pineaijple done in this way is a beautiful and delicious preserve. The usual manner of preserving it, by putting it into the syrup without first boiling it, makes it little better than sweetened leather. To preserve Watermelon Rind and Citron — Pare off the green skin, cut the watermelon rind into pieces. Weigh the pieces, and allow to each pound a pound and a half of loaf sugar. Line your kettle with green vine-leaves, and put in the pieces without the sugar. A layer of vine-leaves must cover each layer of melon rind. Pour in water to cover the whole, and place a thick cloth over the kettle. Sinmier the fruit for two hours, after scattering a few bits of alum amongst it. Sptead the melon rind on a dish to cool. Melt the sugar, using a pint of water to a pound and a half of sugar, and mix with it some beaten white of egg. Boil and skim the sugar. When quite clear, put in the rind, and let it boil two hours ; take out the rind, boil the syrup again, pour it over the rind, and let it remain all night. The next morning, boil the syrup with lemon-juice, allowing one lemon to a quart of syrup. When it is thick enough to hang in a drop from the point of a spoon, it is done. Put the rind in jars, and pour over it the syrup. It is not fit for use immediately. Citrons may be preserved in the same manner, first paring off the outer skin, and cutting them into quarters. Also green limes. To Preserve and Dry Greengages. — To every pound of sugar allow one pound of fruit, one quarter pint of water. For this purpose, the fruit must be used before it is quite ripe, and 3o8 PRESERVED FRUITS, JAMS, ETC. part of the stalk must be left on. Weigh the fruit, rejecting all that is in the least decree blemished, and put it invo a lined saucepan with the sugar and water, which should have been previously boiled together to a rich syrup. IJoil the fruit in this for ten minutes, remove it from the fire, and drain the greengages. The next day boil up the syruj) and put in the fruit again, let it simmer for three minutes, and drain the syrup away. Continue this process f( r five or six days, and the last time place the greengages, when drained, on a hair sieve, and put them in an oven or warm spot to dry ; keep them in a box, with paper between each layer, in a place free from damp. Preserved Pumpkins — To each pound of pumpkin allow one pound of roughly ])ounded loaf-sugar, one gill of lemon-juice. Obtain a good, sweet pumpkin ; halve it, take out the seeds, and pare off the rind ; cut it into neat slices. Weigh the pumpkin, put the slices in a pan or deep dish in layers, with the sugar sprinkled between them ; pour the lemon-juice over the top, and let the whole remain for two or three days. Boil all together, adding half a pint of water to every three ])ounds o' sugar useil until the pumpkin becomes tender ; then turn the whole into a pan, where let it remain for a iveck ; then drain off the syrup, boil it until it is quite thick ; skim, and pour it boiling over the pumpkin. A little bruised ginger, and lemon-rind, thinly pared, may Ijc boiled in the syrup to flavour the pumpkin. Preserving Fruit. (New iVlode.)— Take some pure white vinegar and mix with it granulated sugar until a syrup is formed quite free from acidity. Pour this syrup into earthen jars and put in it good, perfectly ripe fruit, gathered in dry weather. Cover the jars tight, and put them in a dry place. The contents will keep for six or eight months, and tlic flavour of the fruit will he excellent. To Preserve Fruit Without Sugar.— Cherries, straw- berries, slicrd pineap])le, plums, apricots, gooseberries, et':., may be preserved in the following manner — to be used the same as fresh fruit. Ciather the fruit before it is very ripe ; put it in wide mouthed bottles made for the purpose ; fill them as full as they will hold, and cork them tight ; seal the corks,; put some hay in a large saucepan, set in the bottles, with hay between them to prevent their touching ; then fill the saucepan with water to the necks of the bottles, and set it over the fire until the water is nearly boiling, then take it oflf ; let it stand until the bottles are cold. Keep them in a cool place until wanted, when the fruit will be found e(|ual to fresh. New Method of Preserving Fruit.— Pears, apples and other fruits are reduced to a paste by jamming, which is then pressed into cakes and gently dried. When required for use it is only necessary to pour four times their weight of boiling water over them, and auow tnem to soarc lor twenty rninutes, and tiicn odd sugar to suit the taste. The fine flavour of the fruit is said to be retained to perfection. The cost of the prepared product is scarcely greater than that of the original fruit, difiering with the supply and price of the latter ; the keeping qualities are excellent, so that it may be had at ing all that iccpan with iiisly boiled itcs, remove boil up the linutes, and X days, and r sieve, and a box, with ipkin allow 1 -juice. seeds, and kin, put the r sprinkled t the whole ilf a pint of in becomes main for a lick ; skim. Kinder, and flavour the pure white rmed quite :1 put in it er the jars p for six or es, straw- ':., may be e as fresh e mouthed I hold, and saucepan, ■ touching ; es, and set t off; let it place until pples and en pressed it is only 3ver them, j^ar to suit etained to eater than ice of the be had at PRESERVED FRUITS, JAMS, ETC. 309 any time of the year, and bears long sea-voyages withou'. detriment. No pcclihg or coring is re<|uirtd so there is no waste. Fruit Jellies. — Take a stone jar and put in the fruit, place this in a kettle of tejjid water, and set on the fire ; let it boil closely covered, until the fruit is broken to pieces ; strain, jircssing the bag, a stout, coarse one, hard, putting in a few handfuls each time, and between each scjucezing turning it inside out to scald off the pulp and skins. To each pint of juice allow a jiound of loaf sugar ; set the juice on alone to boil, and while it is boiling, put the sugar into shallow dishes or pans, and beat it in the oven, watching and stirring the sugar to prevent burnin', ; boj] the juice just twenty minutes from the time it begins fairly to boil. V,y this time the sugar should be very hot ; throw the sugar into the boiling juice, stirring rapidly all the time ; withdraw the spoon when all is thoroughly dissolved ; let the jelly come to a boil to make all certain ; withdraw the kettic instantly from the fire ; roll your glasses and cups in hot water, and fill with the scalding liquid; the jelly will form within an hour; when cold, close and tie up as you do preserves. Currant Jelly. — Currants for jelly should be perfectly ripe and "gathered ihe first week of the season ; they lose tlicir jelly pro- perty if they hang on the bushes too long, and become too juic) — the juice will not be apt to congeal. Stri]) them from the stalks, put them into a stone jar, and set it in a vessel of hot water over the fire ; keep the water around it boiling until the currants are all broken, stirring them up occasionally. Then stpieezc them through a coarse cloth or towel. To each pint of juice allow a pound and a (piarter of refined sugar. I'ut the sugar into a porcelain kettle, pour the juice over it, stirring frecpiently. Skim it before it boils ; boil about twenty minntes, or until it congeals in the spoon when held in the air. I'our it into hot jelly glasses and seal when cool. Wild fruit jelly is nice made after this recipe. Currant Jelly. (New Method.)— This recipe for making superior jelly without heat is given in a Parisian journal of chemistry, whi( h may be worth trying by some of our readers. The currants are to be washed and squeezed in the usual way, and the juice placed in a stone or earthen vessel, and set away in a cool place in the cellar. In about twenty-four hours a considerable amount of froth will cover the surface, produced by fermentation, and this must be removed, and the whole strained again through the jelly bag, then weighed, and an equal weight of powdered white sugar is to be added. This is to be stirred constantly until entirely dissolved, and then put into jars, tied up tightly, and set away. At the end of another twenty-four hours a perfectly transparent jelly of the most satisfactory flavour will be formed, which will keep as long as if it had been cooked. Quince Jelly. — Quinces for jeliy should not be quite ripe, they should be a fine yellow ; rub otT the down from them, core them, and cut them small ; put them in a preserving kettle with a teacupful of water for each pound ; let them stew gently until soft, without mashing ; put them in a thin muslin bag with the liquor ; press them very lightly. To each pint of the liquor put a pound of sugar ; stir it 21 JIO l'R?:SERVEl) FRUITS, JAMS, ETC. iff until it is all dissolved, then set it over the fire, and let it boil Kcntly, until by coolinK some on a plate you find it a good jelly ; then turn it into pots or tumblers, and when cold, secure as directc-d for jellies. Raspberry Jelly. — To each pint of juice allow one pound of suKar. Let the raspberries be freshly Knd let this run through a jellv-bag ; return to the kettle, which must be carefully washed, and boil half an hour ; measure it and allow to every pint of juice a pound of sugar and half the juice of a lemon ; boil quickly for ten minutes. 'I'hejui(e of apples, boiled in shallow vessels, without a particle of sugar, makes the most sparkling, delicious jelly imagi"d)le. Keil apples will give jelly the colour and clearness of claret, while that from light fruit is like amber. Take the cider just as it is made, not allowing it to ferment at all, and, if possible, boil it in a pan, flat, very large, and shallow. Grape Jelly.— Mash well the berries so as to remove the skins ; jjour all into a preserving kettle, and cook slowb- fo'" a few minutes to extract the juice ; strain through a coland' ' then thrt)ugh a flannel jelly-bag ; keejjing as hot as possible, : " not allowed to cool before putting again on the stove the jelly comes much sliffer. A few cpiince seeds boiled with the berries the first lime lend to stiffen it ; measure the juice, allowing a pound of loaf sugar to every pint of juice, and boil fast for at least half an hour. Try a litllo. and if it seems done, remove and put into glasses. Orange Jelly. — (irate the yellow rind of two oranges and two lemons, and squeeze the juice into a porcelain lined preserving- kettle, adding the juice of two more oranges, and removing all the seeds ; put in the grated rind a quarter of a pound of sugar, or more if the fruit is sour, and a gill of water, and boil these ingredients to- gether until a rich syrup is formed. Meantime, dissolve tw(} ounces oi gelaiine in a quart of warm water, stirring it over the tire until it is enl'irelv dissolved ; then add the syrup, strain the jelly, and cool it in moulds wet in cold water. Crab-Apple Jelly.— The apples should be juicy and ripe. The fruit is then quartered, the black spots in the cores removed, PRESERVED FRUITS, JAMS, liTC. 3" it boil Kt^'it'y* ; then turn it for jellies, one pound of ; ripe, picked n^ the fruit a in ;i saucepan vill be in from :; hair sieve or )vc proportion ing-pan, place vhcn a Utile is rises, pour the e. This jelly various sweet -t and highly lin i)reserving- itil the apples id let this run ,t be carefully o every j)int of )oil tpiii kly for .11 a particle of ;gi"'dMe. Red ret, wliile that it i^^ made, not . j)an, tlat, very o remove the .)\vh' fo'' a few id' ' then ible, . " not he jelly comes nries the first pound of loaf it half an hour, .^lasses. anges and two ed preserving- mo\ing all the sugar, or more ingreciients to- ve two ounces e fire until it is , and cool it in Liii y and ripe, cores rctnoved, afterward put into a preserving-kettle over the fire, with a teacupful of water in the bottom to prevent burning ; more water is added as it evaporates while cooking. When boiled to a pulp, strain the apples through a coarse flannel, then proceed as for currant jelly. Peach Jelly. — I'are the peaches, take out the stones, then slice them ; add to them about a tpiarter of the kernels. I'lace them in a kettle with enough water to cover them. Stir them often until the fruit is well cooked, then strain, and to every pint of the juice add the juice of a lemon ; measure again, allowing a pound of sugar to each |)int (jf juice; heat the sugar very hot, and add when the juice has boiled twenty minutes ; let it come to a boil, and take instantly from the fire. Orange Syrup. — Pare the oranges, scjuceze and strain the juice from the jjulp. To one pint of juice allow one [)ound :\nd three-quarters of loaf sugar. Put the juice and sugar t(jgethcr, boil and skim it until it i?> cream ; then strain it through a flannel bag, and let it stand until it becomes cool, then put in bottles and c>rk tight. Lemon syrup is made in the same way, except that you scald the lemons, and scpiee/e out the juice, allowing rather more sugar. Orang^c Marmalade. — .Allow i)ound fer pound. I'are half the oranges, and cut the rind into shreds. H(m1 in three waters until tender, and set aside, (irate the rind of the remaining oranges ; take off, and throw away every bit of the thick white inner skin ; cjuarter all the oranges and take out the seeds. Chcjp, or cut them into small pieces ; drain all the juice that will come away, witht)ut pressing them, ov.-r the sugar ; heat this, stirring until the sugar is dissolved, adding a very little w.iter, unless the oranges are very juicy, lioil and skim five or six minutes ; put in the boiled shreds, and cook ten minutes ; then the chopped fruit and grated peel, and boil twenty minutes longer. When cold, put into small jars, tied uj) with bladder or paper ne.xt the fruit, cloths dipped in wax over all. A nicer way ^-till is to put away in tumblers with self-adjusting metal tojis. Press tissue paper down closely to the fruit. Lemon Marmalade. — Is made as you would prepare orange — allowing a pound and a ouarter of sugar to a pcjund of fruit, and using but half the grated peel. Strawberry Jam. — To each pound of fine, and not too ripe berries, allow three-quarters of a pound of sugr'' Put them into a preserving pan, and stir gently, not to break up he fruit ; simmer for one-half hour, and put into pots air-tight. .'\n excellent way to seal jellies and jams is as the Cierman women do : Cut round covers from writing paper a half-inch too large for the tops, smear the inside with the unbeaten white of an egg, tie f)ver with a cord, and it will dry quickly and be absolutely preservative. A circular paper laid (iver the touthsuiiic contents before covering, wil't prevent any danipneSS from artecting the flavour. I have removed these covers heavy with mould to find the preserve intact. Gooseberry Jam. — Pick the gooseberries just as they begin to turn. Stem, wash and weigh. To four pounds of fruit add half a 3,2 COLOURING FOR FRUIT, ETC. Ic.icupful of Wilier ; boil until soft and add four pounds of sugar and boil until clear. If picked at the riKlU stage the jam will be amber- ( ..loured and firiii, and very much nicer than if the fruit is preserved when ripi'. Raspberry Jam. -To five or six pounds of fine red rasp- berries (nut too ripej add an equal (juanlity of the finest quantity of white sugar. Mash tin; whult; well in a preserving kettle ; add about one quart of currant juice (a little less will do), and boil gently until it jellies ujjon a < old ])late ; then put into small jars ; cover with thin paper, and lie .i thick white paper over them. Keep in a dark, dry and cool place, lilackberry or strawberry jam is made in the sanu- way, U-aving nut the currant juice. Another New Way of keeping Fruit. -It is stated that experiments have been made in keejiing fruit in jars covered only with cotton batting, and at the end of two years the fruit was sound. The following directicjiis are given for tlie process : Use crocks, stone butter-jars or any other convenient dishes. I'rejiare and cook the fruit jjreciseiy as for canning in glass jars ; fill your dishes with fruit while liot, and immediately cover with collm batting, securely tied on. Remember that all putrefaction is caused by the invisible creatures in the air.. Cooking the fruit expels all these, and they cannot pass through the cotton batting. The fruit thus protected will keep an indefinite jieriod. It will be remembered that Tyndall has proved that the atmospheric germs canni.t pass through a la>i;r of cotton. CHAPTER X.X.XVI. COLOURING FOR FRUIT, ETC Red or Pink Colouring. — Take a pennyworlli of cochineal. Lav it on a tlat plate, and bruise it with the blade of a knife. Put it into half a teacui)ful of alcohol. Let it stand a (lu; :*'n- of an hour, and then filter it through fine muslin. Always ready for immediate use. Cork the bottle light. Strawberry or cranberry juice makes a fine colouring for frosting sweet puddings and confectionery. Deep Red Colouring. — Take twenty grains of cochineal, and fifteen grains of cream of tartar finely powdered, add to them a piece of alum the size of a cherry stone, and boil them with a gill of soft water, in an earthen vessel, slowly, for half an hour. Then strain it through muslin, and keep it tightly corked in a phial. If a little alcohol is added, it will keep any length of time. Yellow Colouring. — Take a little saffron, put it into an earthen vessel with a very small quantity of cold, soft water, and let it steep till the colour of the infusion is a bright yellow. Then strain it, add half alcohol to it. To colour fruit yellow, boil the fruit with fresh skin lemons in water to cover them until it is tender ; then take it up, spread it on dishes to cool, and finish as may be directed. To colour icing, put the grated peel of a lemon or orange in a thin COFFEE, TEA AND HEX'EKAdES u -, muslin ba^, si|ucezin^' in a little juice throuj,'h it, then mix n the su^(ar. Green Oolourinff.— Take fresh spinach or beet leave pound tliL-in in a marble mortar. If you want it for inimedialc , take off the K^ccn froth as it rises, and mix it with the articles you intend to colour. If you wish to keep it a few days, take the juice when you have pressed out a teacupful, and adding to it a piece of alum the size of a pea, give it a boil in a saucepan. Or make the juite very stronj^^ and add a nuart of alcohol. 'Jottle it air-tij^lU. Sugar Grains. — These are made by p(nindin},' white lump sugar in a mortar and shaking it through sieves of different degrees of coarseness, thus ac( umulating grains of different sizes. They are used in ornainentini; cake. Sugar Grains, Coloured.— Stir a little colouiing — as the essence of spinach, or prepared cochineal, or licpiid carmine, or indigo, rouge, saffron, etc.,— into the sugar grains made as above, until each grain is stained, then spread them on a baking-sheet, and dry them m a warm plai • . They are used in orramenting lake. Caramel or Burnt Sngar. — I'ut one cupful of sugar and two teas[)oonfuls of water in a saucepan on the fire ; stir constantly until it is tjuite a dark colour, then add a half cupful of water, and a pinch of salt ; let it boil a few minutes, and when cold, bottle. For colouring soups, sauces or gravies. To Clarify Jelly. — The white of eggs is, perhaps, the best substance that (an ])c employed in clarifying jelly, as well as some other fluids, for the reason that when albumen (and the white of eggs is nearly pure albumen) is put into a licpiid that is muddy, from substances suspended in it, on boiling the licpiid the allnimen coagulates in a flocculent manner, and, entangling with the impurities, rises with them to the surface as a scum, or sinks to the btittom, according to their weight. CHAPTER XX.XVU. COFFEE, TEA, AND BEVERAGES Boiling Water. — Roiling water is a very important desideratum in ihf nviking of a good cup of coffee or tea, l)ut the average house- wife is very apt to overlook this fact. Do not boil the water more than three or four minutes ; longer boiling ruins the water for coffee or tea-making, as most of its natural properties escape by evaporation, leaving a very insipid liquid, composed mostly of lime and iron, that would ruin the best coffee, and give the tea a dark, dead look, which ought to be the reverse. Water left in the tea-kettle over night must never be used for preparing the breakfast coffee ; no matter how excellent your coliee or tea may be, it will be ruined by the addition of water that has been boiled more than once. Healing Properties of Tea. — The medical properties of these two beverages are considerable. Tea is used advantageously 314 COFFKK, TEA AND UEVKKACES in inflammatory diseases and as a cure for the lu'an<»^ '>"t'i «*f these deceptions are prani^'d to corneal iinpcifit tions in tin; orixina! coffee b"an. Healing Properties of Ooffoo. -After KiindinK the coffee moilcratelv tme, < arefiiUy measure in a howl, allowing,' one tablespoon- ful to every pers«.n. Add \shite of an cj^k. ii^i"K «'»<• ^hH to each cup of Kround coffee, and nux with water sufficient to thorouKhly saturate the grounds. Empty this mixture into the cotitee-pot, then pour on boiling water, a ( upful to each tal)lespoonful of the ground coffee. Boil brisklv for ten minutes, add a small amount of cold w.tler, and set aside ten minutes to settle. Serve immediately, permitting each person to sweeten his i ( up to suit the individu;.! taste. A table- spoonful of whipped ( m, laid on each cup, adds greatly to the elegance of the beverage. ( )piiiions differ as to the exact [)rop«)rtions of Moch.i, I.iva, etc., which should l)e mixed to prodiK e the best effect ; but it is generally conceded that Mocha and Jav.i mixed in ecpial p.irts produce a cpiality which is not eauily surpassed, and we therefiiri' rec oinniciid it for use in f(jllowing these ret ipes. Vienna Ooffee.— Allow one heaping tablespoonfui of coflfee to each person, and twd extra to make good strength. Mix one egg with grounds; pour on coffee half as much boiling water as will be needetl ; let coffee froth, then stir down grounds, and let boil five minutes ; then let cofi'ee stand where it will keep hot, but not boil, for five or ten minutes, and .idd rest of water. To one pint of cream add the white of an egg, well-beaten ; this is to be put in cups with sugar, and hot cotVee addeil. Filtered or Drip Coffee.— For each person allow a large table->poonful of fmeiy ground ( otiee, and to every tablespoonful allow a cupful of boiling water. Have .1 small iron ring made to fit the top of the coftec-pot mside, and to this ring sew a small muslin bag (the muslin for this purpose must not be too thin!. Fit the bag into the pot, pour some boiling water in it, and when the pot is well-warmed, put the ground coffee into the bag ; pour (jver as much boiling water as is required, close the lid, and, when all the water h.is filtered through, remove the bag, and send the coffee to t.ible. Making it in this manner prevents the necessity of pouring the coffee from one vessel to another, which cools and spoils it. The water should be poured on the coffee gradually so that the infusion may be stronger ; and the bag must be well made thai none of the grt)unds may escape through the seams and so make the coffee thick and n.uddy. Patent coffee-pots on this principle can be purchased at most house-f'jrnishing stores. iced Coffee.— Make more coffee than usual at breakfast time and stronger. When cold put on ice. Serve with cracked ice in each tumbler. ;. Coflfee is its influence rkcy. Ht)th intoxicating cturcrs, and deceptions • b'-an. ^ the cofiee tal)leHpoon- to each cup hly saturate len pour on tiitul coffee. 1 water, and nittinj; each V. A table- Mtly to the proportions ice the best ta mixed in sed, and we Lil (tf coffee Mix one egg ;r as will be let boil five not boil, tor f cream add with suj,'ar, low a large ooiiful allow c-pot inside, this purpose ionie boiling round coffee .|uired, close (jve tlic bag, prevents the )lher, which 1 the coffee bag must be h the seams ed at most eakfast time i ice in each J^^ COKKEK, IKA AM) IlEVERACKS 3«5 Substitute for Oream in Ooffee. -lu-at the white of an egg* put to It a small lump of butter and pour die coffee into it gradually, stirring it so that it will not idle. It is difficult to distinguish this from fresh i ream. Many dro|) a tiny pm e of sweet butter into their cup of hot coflfee as asubstitute for crean,. How to make Tea properly. —.Allow two teaspoonfuls of tea to one large cnptul «if boiling w.itei. Scald the te.ipot, put in the tea, pour on about a cupful of boiling water, set it on the tire in u warm place where it will not boil, but keep very hot, to almost boiling; let it steep or "draw" ten or twelve minutes. Now till up with aa inu( h boiliti,i, water as is reciuircd. Send hot to the table. It is better to use a china or porcelain teapot, but if you do use metal let it be tin, new bright ami rlean ; never use it when the tin is worn off and the ircjn exposed. If you do you are drinking tea-ate of iron. To make tea to perfection, boiling water must be poured on the leaves directly it boils. Water which has been boiling more than five minutes, or which has previously boiled, should on no ac« ount be used. Iftlu water does not boil, or if it be allowed to overboil, the leaves of the tea will be only half-o|)en»;il and the tea itself will be quite spoiled. The water shoukl be allowed to remain on the leaves from ten to fifteen minutes. A Chinese being interviewed for the Ctii>^' says : Drink your tea plain. Don't add milk or sugar. Tea-brokers and tea-tasters never do; epKures never tlo ; tiie Chinese never do. N'llk contains fibrin, albumen or some other stuff", and the tea a deliciite amount of tannin. Mixing the two makes the liquid turbid. Tlii.-> tirbidity, if I remember the cyclopaxlia aright, is tannate of fibrin, or 'cather. I'eople who put milk in tea are therefore drinking l)oots and shoes in mild disguise. Iced Tea. — Is now served to a considerable extent during the summer months. It is of course used without milk, and the addition of sugar serves only to destroy the finer tea flavour. It may be pre- pared some hours in advance, and should be rniidc stronger than when served hot. It is bottled and placed in the ice-chest till required. Use the black ov green teas, or both, mixed, as fancied. Chocolate. — .Allow half a cupful of grated chocolate to a pint of water and a pint of milk. Rub the chocolate smooth in a little cold water, and stir into the boiling water. Boil twenty minutes, add the milk and boil ten minutes more, stirring it often. Sweeten to your taste. The French put two cupfuls of boiling water to each cupful of chocolate. They throw in the chocolate just as the water commences to boil. Stir it with a spoon as soon as it boils up, add two cupfuls of good milk, and when it has boiled sufficienily, serve with a spoonful of thick whipped cream with each cup. Cocoa. — Six tablespoonfuls of cocoa to each pint of water, as much milk as water, sugar to taste. Rub cocoa smooth in a little cold water ; have ready on the fire a pint of boiling water ; stir in 3i6 COFFEE, TEA AND BEVERAGES gnited ( ocoa paste, lioil twenty minutes, add milk and boil five minutes more, stirring often. Sweeten in cups so as to suit different tastes. Buttermilk as a Drink. — Buttermilk, so generally regarded as a waste pnjduct, has latterly been coming somewhat into vogue, not only as a nutrient, but as a therapeutic agent, and has been highly extolled for its virtues. Buttermilk may be roughly described as milk which has lost most of its fat and a small percentage of casein, and which has become sour by fermentation. Long experience has demonstrated it to be an agent of superior digestibility. It is, indeed, a true milk peptone — that is, milk already partially digested, the coagulation of the coagulable portion being loose and flaky, and not of that tirm indigestible nature which is the result of the action of the gastric juice upon sweet cow's milk. It resembles koumiss in its nature, and, with the excejition of that article, it is the most grateful, refreshing, and digestible of the products of milk. It is a decided laxative to the bowels, a fact which must be borne in mind in the treatment of typhoid fever, and which may be turned to advantage in the treatment of habitual constijjalion. It is a diuretic, and may be prescribed with advantage in some kidney troubles. Owing to its acidity, combined with its laxative properties, it is believed to exercise a general impression on the liver. It is well adapted to many cases where it is customary to recommend lime water ami milk. It is invaluable in the treatment of diabetes, either exclusively, or alterna- ting with skimmed milk. In some cases of gastric ulcer and cancer of the stomal h, it is the only food that can be retained. iVIetheiin, or Honey Wine. — To some new honey, strained, add sjjring water ; put a whole egg into it ; boil this liquor till the t;y« swims above the 1 upior ; stram, j)our it m a cask. ■very fiiteen gallons and two ounces of white Jamaica ginger, bruised, one ounce of cloves and mace, one and a half ounces of cinnamon, all bruised together, and tied up in a muslin bag ; accelerate the fer- mentation with yeast ; when worked sufficiently, bung up ; in six weeks draw off into buttles. Ginger Beer.— Put into a kettle two ounces of powdered ginger root [ov n)ore if it is not very strong), half an ounce of cream of tartar, two large lemons, cut in slices, two pounds of broken loaf sugar, and two gallons of soft boiling water. Simmer them over a slow fire for half an hour. When the liquor is nearly cold, stir into it a large tablespoonful of the best yeast. After it has fermented, which will be in about twenty-k)ur hours, bottle for use. Sassa'fars Mead.— Mix gradually with two quarts boiling water three pijunds and a half of the best brown sugar, a pint and a half of good molasses, and a (.[uarter of a pound of tartaric acid. Stir it well, and when cool, strain it into a large jug or pan, then mix in a tea- spooniul [IhA more) of essence of sassafras. Transfer it to clean bottles, (it will fill about lialf a dozen,) cork it tightly, and keep it in a cool place. It will be fit for use next day. Put into a box or boxes a tjuarter of a i)ound of carbi)nate of soda to use with it. To prepare a ylass of sassafras mead for drinking, put a large tablespoonful of the I' COFFEE, TEA AND BEVERAGES 317 and boil five suit dift'erent •rally regarded hat into vogue, las Ijcen highly scribed as milk of casein, and ;x|)erience has It is, indeed, . digested, the tlaky, and not e action of the koumiss in its .' most grateful, !t is a decided in mind in the J advant.ige in :, and may be ( )wing to its :ved to exercise to many cases il milk. It is cly, or alterna- cer and cancer onoy, strained, liquor till the isk. To every r, bruised, one cinnamon, all slerate the fer- ng up ; in six owdered ginger cieam of tartar, loaf sugar, and a slow tire for into it a large 1, which will lae ts boiling water lit and a half of id. Stir it well, 1 mix in a tea- ifer it to clean md keep it in a box or boxes a To prepare a spoonful of the mead into a half tumbler full of ice-water stir into it a half tablespoon- ful of the soda, and it will immediately foam up to the top. Sassafras mead will be found a cheap, wholesome, and pleasant lje- verage for warm weather. The essence of sassafras, tartaric acid and carbonate of soda, can, of course, all be obtained at the druggists. Cream Soda without the Fountain. — Coffe-sugar, four pounds ; threejiintsof water,threenutmcgs, grated, ihewhitesof ten eggs, well-beaten, gum arabic, one ounce ; twenty drops of oil of lemon, or ■extract equal to that amount, liy using oils of other fruits, you can make as many flavours from this as you desire. Mix all, and place ■over a gentle fire, and stir well about thirty minutes ; remove from the fire and strain, and divide into two parts ; into one-half put eight ounces of bi-carbonate of soda, into the other half put six ounces of tartaric acid. Shake well, and when cold they are ready for use by pouring three or four spoonfuls from both parts into separate glasses, each one-third full of water. Stir each and pour together, and you have a nice glass of cream soda which you can drink at ycnu' leisure, as the gum and eggs hold the gas. Lemon Syrup. — Take the juice of twelve lemons grate the rind oi' six in it, let it stand over night ; then take six pounds of white sugar, and make a thick syrup. When it is c|uite cool, strain the juice into it, and squeeze as much oil from the grated rind as will suit the taste. Put in bottles, securely corked, for future use. A tablespoonful in a goljlet of water will make a delicious drink on a hot day. Summer Draught. — The juice ofone lemon, a tumblerful of cold water, pounded sugar to taste, half a small teaspoonful of ( arbonate ■of soda. Squeeze the juice from the lemon, strain, and add it to the water, with sufficient pounded sugar to sweeten the whole nicely. When well mixed, put in the soda, stir well, and drink while the mixture is in an etifervescent state. Lemonade. — Three lemons to a j/int of water makes strong lemonade ; sweeten to your taste. Strawberry Water.— Take one cupful of ripe hulled hemes ; •crush with a wooden spoon, mixing with the mass a quarter of a pound of pulverized sugar and half a pint of cold water. Four the mixture into a fine sieve, rub through and filter till clear ; add the strained juice of one lemon and one and a half pints of cold water, mix thoroughly, and set in ice-chest till wanted. This makes a nice, cool drink on a warm day, and easily to be made in strawberry season. Strawberrry and Raspberry Syrup. — Mash the fresh fruit •express the juice, and to each quart add three and a half pounds of granulated sugar. The juice, heated to 180" Farenheit, and strained or filtered previous to dissolving the sugar, will keep for an indefinite time canned hot in glass jars. Pineapple and other Fruit Vinegar. — Co\er sliced pine- apples with pure cider vinegar ; let them stand three or four days, then mash and strain through a cloth as long as it runs clear ; to every three quarts of juice add five pounds of sugar. 3i« COFFEE, TEA AND BEVERAGES Boil it all to^ctlier about ten minutes, skim carefully until nothing rises to the surface, take from the fire ; when cool, bottle it. Black- berries and rasplx-rries, and, in fact, any kind of hi^dily flavoured fruit, is fine ; a tablespoonful in a glass of ice-cold water, to drink in warm weather. Raspberry Vinegar. — Tut a (|uart of raspberries into a suitable dish, pour over them a quart of good vinegar, let it stand twenty-four hours, tlu-n strain throu;.4h tlannel bag, and pour this licpior on another quart of berries ; do this for three or f(jur days successively, and strain it ; make it very sweet with loaf sugar ; liottle and seal it. Home-made Table Vinegar— I'ut in an open cask four gallons of warm rain-water, unv. .gallon of ( ommon molasses, and two quarts of yeast : cover the toj) with thin muslin and leave it in the sun, covering it up at ni^hl and when it rains. In three or four weeks it will be j^ood vinegar. If cider (an be used in place of rain-water the vinegar will make nun h sooner — will not take over a week to make a \ery sharji \ ine-ar. Kx^cllent for pickling jjurposcs. Very strong Table Vinegar. — Take two gallons of good cider and thoroughly mix it w ith two [)()unds of new honey, pour into your I ask or bottle, and let it stand from four to six months, when you will have the vinegar so strong that it cannot t)e used at table without diluting with water. It is the best ever procured for pickling |)urp()--es. Pineapple Ade. — Pare and slice some very ripe pineapples ; then cut the slices into small pieces. i'ut them with all their juice into a large pitcher, and sprinkle among them plenty of powdered white sugar. I'our on boiling water, allowing a small half pint to eai li i>iiirapple. Cover the pitcher, anfl let it stand till ([uite cool, occasionallv ])vessing down the pineapple with a spoon. Then set the pitcher for a while in ice. Lastly, strain the infusion into another vessel, and transfer it to tumblers, putting into each glass some more sugar and a bit of ice. This beverage will be found delicious. Seidlitz Powrders. — Fold in a white paper a nn.xture of one drachm of Ko( helle salts and twenty-five grains of carbonate of soda, in a blue pajjcr twenty grains of tartaric acid. They should all be ])ulven/ed very finely. J'ut the contents of the white paper into a tumbler, not quite half full of cold water, and stir it till dissolved. Then put the mixture from the blue paper into an(Hher tumbler with the same vjuantity of water, and stir that also. When the powders arc dissolved in both tumblers, pour the fust into the other, and it will effervcs pineapples ; all their juice of powclercd 1 half pint to ill (juite cool, Then set the into another iss some more icious. ixture of one onate of soda, should all be paper into a till tiissolved. - tumbler with 1 the powders ler, and it will k which may Ithful, is made ;ood molasses,, nful of L'Tound COOKINC. FOR INVALIDS 319 CHAPTER XXXVIII. COOKING FOR INVALIDS DiSHl.-; for invalids shoukl be se cd in the daintiest and most attractive way ; never send more than a supply for one meal ; the same dish too frequently set before an invalid often causes a distaste, when perhaps a change would tempt the appetite. When preparing dishes where milk is used, the condition of the patient should be considered. Long cooking hardens the albumen and makes the milk very constipating ; then, if the patient should l)e already (;onstii)ated, care should be taken not to heat the milk ab(»ve the boiling point. The seasoning of food for the sick shoukl be varied according to the condition of the patient ; one recovering from illness can jjartake of a little piece of roast mutton, chicken, rabbit, game, lisl., ^^imply dressed, and simple puddings ;ire all li.^llt food and easily digested. A muttt^n chop, nicely cut, trimmed and broiled, is a tli^h that is often inviting to ;in invalid. .-Vs a rule, an inv.ilid will be more likely to enjoy an\ preparation sent to him if it is servetl in small, delicate pieces. -Xs there are so many small, dainty dishes that can be made for this purpose, it seems useless to try to more than give a small variety of them. Pudding can be made of jjrepared barlev, or tapioi a, well-soaked before boiling, with an egg atlded, ;ind a change can be made of light puddings by mixing up some stewed fruit with the pud(lin;^s before l)aking ; a bread pudding from stale bread-crumbs, and a tin\- cup-custard, boiled in a small basin or cup ; .also various drink>. >arh as hot milk, wlies', apple-toddy, and various (jther nourisliiiv^ drinks. Beefsteak and Mutton Chops. — Select the teiuleresi cuts, and broil over a ( lear, hot tire. Let the steak be rare, the chops well done. Salt and pt;p[)er ; lay between two hot plates three minutes, and serve to your patit.MU. If he is very weak, do not let him swallow anything except the juice, when he has cheuid ih<- ui.-at well. The essence of rare beef, roasted or broiled, thus e\pre»ed, is tonsitlered by some physicians to be more strengthening than beef tea prepared in the usual manner. Beef Tea. — One pound of lean beef, cut into small piei:es. Pu into a glass canning-jar without a droj) of water ; cover tightly, and set in a pot of cold water. Heat gradually to a boil, and continue this steadily for three or four liours, until the meat is like white rags, and the juice all drawn out. Season with salt to taste, and when cold, skim. Veal or Mutton Broth. — Take a scrag-end of mutton (two pounds', put it in a saucepan, with two ipiarts of cold water, and an ounce of pearl barley or rice. When it is coming to a boil, skim it well, then add half a teaspoonful of salt ; let it boil until half reduced, then strain it, and take off all the fat, and it is ready ior use. iliis is excellent for an invalid. If vegetables are liked in this broth, take one turnip, one carrot, and one onion, cut them in shreds, and boil them in the broth half an hour. In that case, the barley may be may be served with the vegetables in broth. 1 ' COOKING FOR INVALIDS Chicken Broth. — Make tlie same as mutton or beef broth. Boil the chicken slowiy, puttin),^ on just enough water to cover it well, watching it closely that it does not boil down too much. When the chicken is tender, season with salt and a very little pepper. The yolk of an egg beaten light and added, is very nourishing. Oatmeai Gruel.-— I'ut four tablespoonfuls of the best grits oat- meal coarsely ground) into a pint of boiling water. Let it boil gently, and stir it often, till it becomes as thick as you wish it. Then strain it, and add to it while warm, butter, nutmeg, or whatever is thought proper to flavour it. Salt to taste. If you make the gruel of fine oatmeal, sift it, mix it first to a thick batter with a little cold water, and then put it into the saucepan of boiling water. Stir it all the time it is boiling, lifting the spoon gently up and down, and letting the gruel fall slowly back again into the pan. Corn-meal Gruel. —Two tal)lespooofuis of fine Indian meal, mixed smooth with ( old water and a salt-spoonful of salt ; add one quart of boiling water, and co(jk twenty minutes. Stir it fre(|uently, and if it becomes t(Jo thick use boiling water to thin it. If the stomach is not too weak, a tablesjxjonful of cream may be used to cool it. Some like it sweetened and others like it plain. For very sick persons, let it settle, pf)ur off tiie to|), and give without other seasoning. For convalescents, toast a piece of bread as nicely as as possible, and put it in the gruel with a tablespoonful of nice sweet cream, and a little ginger and sugar. This should be used only when a l;ixati\c is allowed. EgS Gruel. — Ik-at the yolk of an egg with 'one tablespoonful of sugar ; jtour one teacupful of boiling water on it ; add the white of an egg, beaten to a froth, uith any seasoning or spice desired. Take w.irm. Milk Porridge. — The same as arrowroot, excepting it should be all milk, and thickened with a scant tablespocjnful of sifted flour ; let it boil five minutes, stirring it continu.illy, add a little cold milk, and give it one l)oil uj), and it is ready for use. Arrowroot Milk Porridge. — One large cujjful of fresh milk, new if you i an get it ; one cu|)ful of boiling water; one teaspoonful of arrowroot, wet to a jjaste with cold water ; two teaspoonfuls of white sugar ; a pinch tif salt. I'ut the sugar into the milk, the salt into the boiling water, which should be poured into a farina-kettle. Add the wet arrt)wroot, and boil, stirring constantly until it is clear ; put in the milk, and cook ten minutes, stirring often. Oive while warm, adding hot milk should it l)e thicker than gruel. Arrowroot Blanc Mange.— One large cupful of boiling milk, one even t;d)lesj)oontul of arrowroot rubbed to a paste with cold water, two teas]ioonfuls of white sugar, a pinch of salt : tkivour with rose- water. Proceed as in the foregoing recipes, boiling and stirring eight minutes. Turn into a wet mould, and when firm, serve with cream and powdered sugar. Tapioca Jelly. — Soak a cupful of tapico in a quart of cold water, after washing it thoroughly two or three times ; after soaking COOKIN(; FOR INVALIDS 321 )r l)ccf l)rotli. ) cover it well, 1. When the pepper. The best grits oat- t it boil gently, Then strain vcr is thought Irst to a thick D saucepan of e spoon gently figain into the Indian meal, salt ; add one ■ it freijuently, lin it. If the ay be used tlices of stale bread ; put them on a warm plate, sprinkle with a pinch of salt, and pour upon them some boiling water ; quickly cover with another dish (jf the same si/e, and drain off the water. Put a very small bit of l)uUer on the toast and oh Eg'gs Kggs Eggs Eggs Flounders Fowls, roasted Oelatine Cioose, wild Heart, animal Lamb Liver Marrow Meat and veget Milk . Milk . Mutton Mutton, broiled Oysters Oysters Oysters Parsnips . Pig . Pigs' feet . Pork . Pork . Pork, raw or negar bea or bles or OF FOODS 325 Mode of P.ep.iratioii. . Boiled Boiled Time of Diitesiion H. M. 3 45 ' 45 . Baked . Baked . Melted 3 15 3 30 3 30 Raw 2 30 Raw 2 CO . Boiled Boiled 4 30 3 15 Boiled 4 15 Fried . Raw 3 30 3 30 Fricassee f' 3 45 Boiled 2 00 . Baked 3 00 Boiled . Baked 3 45 2 45 Roasted 4 00 Roasted 4 50 P.oiled 3 00 Boiled 3 30 Boiled 3 00 Fried Roasted 3 30 2 15 Raw 2 00 Whipped Fried Boiled ' 30 2 30 4 00 . Boiled 2 30 Roasted 2 30 Vncd 4 00 . Boiled 2 30 Boiled 2 00 . Boiled 2 40 Hashed 2 30 . Raw 2 15 Boiled 2 00 Roast 3 '5 Boiled 3 00 Raw 2 55 Roasted 3 15 Stewed 3 30 . Boiled 2 30 Roasted 2 30 Soused I 00 Roast 5 '5 . Boiled . Fried 4 30 4 15 326 DKiESTIHILITY OF J'OOUS Nam*. Mode (if Time of Preparation. Dijctiion n.M. Pork Hroilcd 3 «5 Pork .... Stewed 3 oo Potatoes . lioilcd 3 30 l'<)tatones . Boiled 5 00 Soup, oysters or mutton Boiled 3 30 Suet, beef . Boiled 5 30 Tapioca Boiled 2 00 Tendon .... Boiled 5 30 Tripe .... Fried ' 30 Tripe Sousec! I 00 Tripe .... Boiled 1 00 Trout and Salmon Boiled I 00 Turkey, boiled or Roasted - 30 Turnips Boiled 3 30 Veal .... Broiled 4 00 Veal .... F'ried 4 30 Vegetables and meat Warmed 3 30 Venison steak . Broiled ' 35 Table 1 1.— DIGESTIIULITY OK FOODS. IN OKDKR O h' TIM K. HI The followmi,' table of the digestibility of the most common of food, prepared from standard and is of very general practical interest : — Vii.iliiy. Cole slaw . Rice . I'igs' feet, soused Tripe, soused Eggs, whipped . Trout, salmon, fresh Trout, salmon, fresh Soup, barley Apples, svveet, mellow Venison, steak . Brains, anim.al . Sago . lost common arti<:les jproximalely correct, Trepar.-ition. Time •■f I>«Reslion H. M. I 00 Boiled 1 00 Boiled I 00 Boiled 1 00 Raw ' 30 Boiled 1 30 Fried ' 30 Boiled ' 30 Raw i 30 Broiled ' 35 Boiled ' 45 Boiled ' 45 ode 0'' Time of taradun. Diursiion H.M. oiled 3 >5 ewed 3 oo )ilcd 3 30 iked 3 30 jasted 2 30 )iled 1 00 )iled ' 45 ied 4 c» )iled « 30 )ileii 3 00 )iifd 4 CD )iled 3 00 )ilcd 5 00 )iled 3 30 )iled 5 30 )i!ed 2 00 .iled 5 30 ied I 30 usee! I 00 )iled t 00 )iled f 00 )asted 2 30 )iU'd 3 30 oiled 4 00 ied 4 30 armed 3 30 oiled ' 35 I)S. oniiJioii artii'les inialeiy correct, .-iliiin. Tinic "f Digestion H. M. 1 00 )iled 1 00 )ilcd 1 00 )iled 1 00 iW » 30 >iled ' 30 -ierl ' 30 )iled ' 30 iw « 30 -oiled ' 35 jiled ' 45 )iled ' 45 DIGE^TIHILITY OF FOODS Quality. Tapioca Harley Milk .... Liver, beefs, fresh E^'gs, fresh Codfish, c ured dry- Apples, soi-r, mellow . Cabbage, with vinei/ar Milk . . . . EkKS fresh. 'I'urkcy, wild Turkey, domestic Cielatine Turkey, domestic (jtKjse, wild Piy, sucking Lamb, fresh Hash, meat and vegetables Heans, [xxi Cake, sponge Parsnips . I'otatoes, Irish . Cabbage, head . Spinal marrow, animal Chicken, full grown . Custard Heef, with salt only . Apples, sour, h.ird Oysters, fresh . Eggs, fresh Hass, striped, fresh . lieef, fresh, lean, rare I'ork, recently salted . Mutton, fresh . Soup Chicken Soup , Aponeurosis Dumplings, apple Cake, corn Oysters, fresh . I'ork steak Mutton, fresh . Hread, corn '-arrot, orange . . Sausage, fresh . Flounder, fresh . Catfish, fresh Oysters, fresh . 327 Prep.iration. Time of I'istestion H. M. Hoiled 2 00 Hoiled 2 00 Hoiled 2 00 Hroiled 2 00 Haw 2 00 Hoiled 2 00 Kaw 2 00 Raw 2 00 Raw - '5 Roasted = '5 2 18 Roasted Hoiled - -s Hoiled 2 2; Roasted 2 -,0 Roasted - JO Roasted - 30 Hroiled - lO VV'arnied 2 30 Hoiled - 30 Haked Hoiled 2 30 - 30 Roasted 2 30 Raw - 30 Hoiled 2 40 F'ricasseed - 45 - 45 Haked Hoiled "» 1 '■ Raw 2 50 Raw -» ~ 33 Soft boiled 3 00 Hroiled 3 '« Roasted 3 00 Stewed 3 00 Hroiled 3 00 Hoiled 3 00 Hoiled 3 00 Hoiled 3 00 Hoiled 3 00 Haked 3 00 Roasted 3 15 Hroiled 3 '5 Roasted Hakerl 3 '5 r 1 f Hoiled 3 • 3 1 1 s Hroiled J 3 3 30 P'ried 3 30 Fried 3 30 Stewed 3 30 3=8 DIC.ESTIIill.I TV oi FOODS ' )ualih. Iliittfi- Clit'cse, t)l(l, strong' Soup, nuitton Oyster soup iWcad, wheal, fresh 'luinips, flat I'otatocs, Iri'^h . (ireen < oiii and Ix'ans Heets Salmcm, saUed , lieef . Veal, fresli Fowls, domestic Sou]), beef, vegetables and bread fleart, animal I'.ecf, old, hard, salted Soup, marrow bones Cartilage . I'ork, recently salted Veal, fresh Ducks, wild Suet, mutton Cahbay^e Tork, fat and lean 'J'endon Suet, beef, fresh Table III.— NUTRrnoUSNESS OF The following table shows the ascertained percentage of nutilment in the common articles of table consumption. Boiled rice, being the easiest of digestion because the quickest, is marked ten ; boiled cabbage is two ; roast pork, boiled tendon, and beef suet, requiring five and a-half hours to be digested, would be one, or the lowest grade of digestibility. reparation. Time of I)ii;e>tion II, .M, Melted 3 30 Raw 3 30 Koilcd 3 20 Boiled 3 30 Baked 3 30 Boiled 3 30 Boiled 3 30 H'rd boil 'il 3 30 Boiled 3 45 Boiled 3 45 B(jiled 4 00 Fried 4 00 liroiled 4 00 Roasted 4 CO Boiled 4 00 F>ied 4 00 Boiled 4 '5 Boiled 4 15 1 '.oiled 4 15 Boiled 4 30 Fried 4 30 Roasted 4 30 Boiled 4 30 Boiled 4 30 Roasted 5 '5 Boiled 5 30 Boiled 5 30 FOODS. Kitiil lit I'dixl. Preparation. Almonds Raw- Apples Raw Apricots Raw Barley Boiled Beans, dry Boiled Beef Roast I'.lood — Bread Baked Carrots Boiled C herries Raw Per cent of Nutriment. 66 10 26 92 87 26 80 10 Tin e of Digestion. 1 30 2 00 = 33 3 30 3 30 4 30 3 '5 2 00 Kase of I digestion. 5 5 4 3 n. Time of Hit jchtion l(. M. I 3 30 3 30 3 20 3 30 3 30 3 30 oil'd 3 30 3 30 3 45 3 45 4 00 4 00 1 4 00 d 4 00 4 00 4 00 4 15 4 15 4 15 4 30 •d 4 30 4 30 4 30 'd 4 30 5 '5 5 30 5 30 S. f nuti iment , being the ten ; boiled t, req 3 west uiring giiide Ease of Digestion. 5 4 3 3 5 DICESTIHILITY OF KOODS ,:,; '^'"'' "^ '■'""^'- I'rcparnuon. Per cent, of Tinu- of Kase.t , I • , ... Nutriment. I)i^.'e^tiorl. Direvion. '"•>i^kens Fricasseed 27 ^ .c ^ , ^•'dhsh ijoiicd 21 ^ ^ : Cucumbers Raw -> _1 ^ f-«^'^ • • • •, Whipped i] , 30 7 Hour, bolted In bread 21 — _. 1. Flour, unbolted ... In bread -,5 (iooseberrics Raw "i.^ -,00 6 <''''»P«s Raw 27 '■> 7Q (, ''•''•''o^k Boiled ,S ; -^o 4 •^''"< Raw 7 , ,. I •"^' "''*>" Roast 30 '2 1 1 , <' 1 Soup, barley Boiled 20 1 ^o 7 ^^'^''':^^<^rv\cs Raw ,2 , i, ;, ^"rnips Jioiled 4 , ,0 S Veal Kried -,. ' "^ ^c"'^^*n 15roile(l 22 I ,0 7 Wheat bread .... Baked 95 ^ "^^ ' Table IV.— ELEMENTS OF FOOD^-' I he ut.mate ingredients of all food are carbon to warm, and nitrogen to make flesh. Some have no carbon, others no nitn gen some have both m varying proporti. : all have water or waste from' five o nmety per cent. Ti .bie oelow is the result of the re- mXrt ^n '':• T'^ ' '" • "f ^'^^' ^^^- T'- — "t of ;o id mat er m an article of fo,, ,., not mean that an.ount of nutriment ; foi a portion of it niay ,._■ ....uy fibre, or waste or lime, chalk, i.un or other mineral The apher indicates that not one pe; cent c,, the relS 'l^ \ V' ""u ^^^'-^''''"^d ; blank means no published or reliable statements have been made. The more water, the more sy'^tem. ^''^" '™'"'^ ^^''' '"""^ ''"" ^'''"^ '^^''' ^''^"' '^l "^^"^ ''^ ^'^^ In 100 pans , „ there is per Solid Water. Carl. n. Nitro,re„. centageof Matter. ** Arabic, gum . • . gg 12 . ... 2G c,0 O Apricots ... 2C 7c Arrowroot . . . 82 ^8 ,ft "' ''' °^ 'o 36 n. a. J> DIGESTIBILITY OF FOODS I' ■ sn In ICX3 parts of, there is per centage of Alinoncl oil Butter . Beans Blood . licef, fresh Beef tea Cabbage Carrots . Cherries . Cucumbers Candy Egg, white of Egg, yolk Fish, average . Figs Gooseberries . Hogs' lard Isinglass Leguminous seeds Lentils . Manna . Mutton suet . Milk of cow . Milk()f;iss . Milk of g(jat . C)li\e oil Oats Oatmeal Oysters . I 'ease J'otatoes Peaches I 'ears I'oultry . Kye Sugar, a\erage Starch, average Wheat . Table \ -\\ nitr Solid Matter, ICO 83 68 87 20 25 2 8 12 25 3 90 20 46 20 84 18 ICX) 92 o 84 100 13 8 13 100 79 83 13 84 24 20 16 23 83 84 86 Water. Carbon. Nitrogen. 43 o 17 32 14 80 75 98 92 S8 75 97 10 80 54 80 16 81 o 7 o 16 40 — — 70 87 - 92 — 86 — 21 7 87 16 76 80 84 77 17 16 »4 77 66 n. a. 3' 38 n. n. a. a. lO 10 3 8 ._ n. a. — 79 37 37 77 40 1 1 39 42 36 39 o o ARMTH AND STRENGTH. ogcn, the clement which supplies " muscle," arbon giving warmth ; some articles contain both T!if. i !i!c1pv !ho weather, the more carbonised All fooil contain flesh, strength, and !n \";iri()iis n!'()|)0!'t !( food do wc require. From the following table it will be inferred that aliment containing the largest amount of carbon should be used in winter; but cooling food, that which contains little or no carbon, such as fruits and 3 8 o o 2 DIGESTIBILITY OF FOODS berries, should be taken in summer ; bread and butter grams containing quite as much carbon as the system hence nature craves berries and fruits in summer, and tu ind oily dishes. from fat meats Name*. (ium Arabic Sugar Starch Arrowroot . S. almond oil Olive oil Lard oil Suet . Butter Wheat Rye Oats Rye Hread Pease, drv I'easc, green IJeans Lentils Potatoes Cabbage Turnips Turnips, dried Artichokes Blooil Milk Lean Meat Mixed Soup . Apricots Peaches Cherries Gooseljcrries Apples Beef, roast \^cal, roast V^enison Tai LK V I.~MILK. animals and man Perfect food is prepared for the young of „,... ...,„. m milk and the egg are found all 'the elements necessary for and support. In ten jwunds of milk there are of— Carl on. 36 42 37 36 n 77 80 7') 65 39 3H 40 31 3^> 42 88 37 ti 43 9 10 10 •3 22 75 45 53 52 53 and the requires ; rns away Nitrogen. O I.^ o 39 o J3 2 00 1 00 2 00 39 00 4 00 38 00 38 00 I 3^' 12 00 03 03 03 00 18 00 o 75 o o o 17 93 57 15 00 14 00 15 00 ; hence growth Water Caseine or cheese Sug; ir Butter Lime, etc. ii'o pounds. ^Q pound. ^Q pound. ,■'0 pound. ,■'(, pound, 33' DIGESTIIULITY OF FOODS (Icj.'it's milk, 80 parts caseine, 40 sugar, 40 butter. Cow's milk, 63 parts caseine, 28 sugar, 40 butter. Human milk, 32 parts caseine, 26 sugar, 29 butter. Butter and sugar warm the system ; the caseine, representing the cheesy portion (jf milk, supplies strength and repairs the waste ; hence the young of animals, being obliged to use their limbs s(j much earlier than children, must have more caseine to repair the greater waste made by the necessity of a greater amount of effort needed for their out-door life and various necessities peculiar to their state and condition. Table VII.— NUTRIMENT AND FUEL. In the following table is given the proportion of nutriment and the prjportion of fuel in a given quantity of food : — Milk contains erne proportion of nutriment, 2 of fuel. Beans contain one projjortion of nutriment, 2A of fuel. Oatmeal contains one proportion of nutriment, 5 of fuel. Barley contains one proportion of nutriment, 7 of fuel. Wheat contains one proportion of nutriment, 8 of fuel. Potatoes contain one proportion of nutriment, 9 of fuel. Rice contains one proportion of nutriment, 10 of fuel. Arrowroot contains one proportion of nutriment, 26 of fuel. Tapioca contains one proportion of nutriment, 26 of fuel. .Sago contains one proportion of nutriment, 26 of fuel. Starch contains (jne proportion (jf nutriment, 40 of fuel. The last named articles are given to young children, because they re- quire a great deal of warmth, liut they need more than warmth ; if fed on these alone, they would soon die ; hence milk must be added to these, as it contains materials for growth and repair. If hu valents- Table VIII.— CO.MPARED TO .MILK. man milk be considered as having 100 of nutriment equi- vk(;i:t.\I!1.ks dried. Rice will have i'otatoes Maize Rye . Radish Wheat Barley Oats . White Bread Black Bread Pease Lentils Haricots Beans 81 84 100 106 106 119 125 138 142 166 239 276 283 320 / DIGESTIBILITY OF FOODS ten ;er. itter. senting the iste ; hence s so much the .greater needed for r state and nt and tlic el. fuel. lel. se they rc- warnith ; if it he added nienl equi- / Human Milk Cow's Milk Yolk of Eggs Oysters Cheese Eel . Mussel Beef liver . Pigeon Mutton .\NI.M,\L FOOD. loo 237 305 305 33^ 434 528 570 75^> 773 A nation as u-ell as the individual, should know how to use its food economically. This table is suggestive in that direction ; and it will interest the reader to compare the amount of nutriment contained in the different articles above named, making human milk the starting point ; thus a pound of mutton contains nearly as much nourishment as eight pounds of milk. The muscular strength of a nation 1 1 • 37 • '5 8.1 10.8 47-4 66.3 3-6 4.2 1.6 2.0 -•J 1-7 8.1 10.8 52.6 72.5 6.5 6.7 i>arley meal • '5 f'-3 69.4 4-9 2.4 2.0 6.1 76.- / I 2.2 Oatmeal . . , • 15 12.6 58.4 5-4 5.6 30 12.6 69.4 5-5 ;34 DIGESTIBILITY OF FOODS Total • 5 -2 < to ic 3 7: rt U^ 'A per 1 u . 3 • - c 4. Carbon- 3 aceous. Carbonaceou 10 one Nitrogenous. Ryt- meal . . . '5 8.0 69.5 3-7 2.0 1.8 8.0 75-2 9.4 Indian meal . •4 1 I.I ^'47 0.4 8.1 '•7 I I.I 73-^ 6.6 Rice 13 ^■3 79.1 0.4 0.7 0.5 6.3 80.2 12.7 I'ease '5 23.0 55-4 2.0 2.1 2.5 23.0 59.0 2-5 Arrowroot . . 18 — 82.0 — — — — 82.0 — Potatoes . . . 75 2.1 18.8 3-2 0.2 0.7 2.1 -»'> '> 10.6 Carrots 83 ••3 8.4 6.1 0.2 I.O 1-3 14.7 1 1.2 Parsnips . . . . 82 I.I 9.6 5.8 0.5 I.O I.I 15.9 14.5 Turnips . . . . 91 1.2 5-1 2.1 — 0.6 1.2 7.2 6.0 ^»«-3 0.1 Lean beef . . 7- '9-3 — — 3-6 5-' 19-3 3.6 0.2 Fat beef . . . 51 14.8 — — 29.8 4.4 14.8 29.8 2.0 Lean mutton . 72 18.3 — — 4.9 4.8 18.3 4.9 0-3 Fat mutton . 53 12.4 — — 3>-' 3-5 12.4 3'-' -•5 Veal ^'3 16,5 — — 15.8 4-7 16.:; 15.8 I.O Fat pork . . . . 39 9.8 — — 48.9 -0 9.8 48.9 5.0 (ireen l)ai:on . . 24 7.8 — — 66.8 n -^ 7-1 66.8 9.4 Drieii bacon . . '5 8.8 — — 73-3 2.9 8.8 73-3 8-3 Ox liver . . . . 74 18.9 — — 4.! 3-0 18.9 4.1 0.2 Tripe 68 13.2 — — 16.4 2.4 13.2 16.4 '•3 I'ouitrv 74 21.0 — — 3-8 1.2 21.0 3-S 0.2 White' tish . . 78 18. 1 — — 2.9 1.0 18.1 2.9 0.2 Eels 75 9.9 — — 13.8 '•3 9.9 13.8 1.4 Salmon .... 1 6. 1 — — 5-5 1.4 1 6. 1 5-5 0.3 Entire e.^'^y . . . 74 14.0 — — 10.5 1-5 14.0 10.5 07 White of et^gs . 7« 20.4 — — 1.6 20.4 — — Yolk of cl;^ . . 52 16.0 — — 30-7 ••3 16.0 307 1.9 Butter and fats. '5 — — — 83.0 2.0 — 83.0 — Beer and portei 9' 0.1 — 8.7 — 0.2 0.1 8.7 87.0 Eminent ohvr^i )!o- cal ir vestii ,^ator3 have four ,1 tU..» »K„ ^ moiint oi food daily necessary to keep a person in health must be enough to yield four thousand one hundred grains of carbon, and one hundred and ninety grains of nitrogen ; counting seven thousand grains avoirdupois to one pound, it is possible for a person to live in (/I 3 O iiK'ir 2800 — 5 560 _ 51.2 _ Treacle 2200 — i 2200 — 130 — Buttermilk 335 jj o.^ 670 70 42.8 19.0 \Vhey . . ... 154 ,3 0} 626 52 45.8 25.6 Skimmed milk. . . 350 34 i 330 34 82.2 39.1 New miik yj'i 33 2 jy^ y^ ,-^0 ^, ,^ Skim cheese .... 2348 364 3 783 121 36.6 ii.o Cheddar cheese .. 2520 315 8 315 39 9,.! 34.1 Bullocks' liver. . . 1226 210 3 408 70 70.3 19.0 ^^""on 2902 140 5 580 28 49.5 47.5 DICESTIHILITY OF FOODS Mi (Irains |)er 1 oun (1 c o IC Xi -) u n A-ri U >'. ,, -, W eekiv Lust ( jiains for ^ ,, ■ . , , ,, of r amine One I'cnny. i v- . r ^ Diet for \'alue — ii 5 u per f^ u. ^ I'ound. p; *-• U z'. '^ y. I'cncf. PencL". IVnce. Ik'cf 2301 175 iS 288 22 9';/) 60.5 Fresh pork 2950 108 7 421 15 6S.1 88.7 Dry bacon 4270 98 9 474 11 (>o.^ 120.9 dreen bacon. . . . y/jo 79 8 492 10 58.3 133.0 White fish ijoo 130 2 450 65 63.8 20.4 Red herrings. . . . 1435 -'7 4 359 54 ^0.0 24.6 Dripping 5320 — 6 887 — 32.3 — Suet 4710 — 7 ^^73 — 4^-^> — I-ird 4«i9 — ') 535 — 53-^' — Salt tnitter 4585 — 12 382 — 75.1 — Fresli butter. ... 4712 — 16 294 — (jj/^ — Cocoa 3934 140 4 9^3 35 -')■- }^-0 Beer and I'ortcr. . 315 i i 315 i 91.1 1330.0 Table XL— DIFFERENCES IN FLOUR. I',R.\N liKK.AJ), AND WHITK WHF.AIKX HRKAI). W'gctalile I'ood. I'ouikIs per l)ushc]. Amount (if Nitrogen. Mineral Matter. Fine flour . . 56 1.70 0.71 Seconds . . 56 1.86 0.99 Sharps ... 26 2.40 2.cp Fine I'ollards . 16 2.43 6.00 liran . . . 12 2.40 7.00 Much lias Ijeen said of the superior healthfulness of l)ro\\ n breatl over while, and still the masses will use the whitest flour they can get. The writer knows a \ery wealthy owner of flour-mills who, from principle, uses bran bread on his family table, but supplies the whitest flour to his servants, otherwise they w i not live with him a week. Is the instinct of the servant nearer . f;ht than the intellect of the master ? From the above table it will be seen tliat a bushel of Ijran has nearly seven times as much mineral matter as a bushel of fine flour. It is this mineral matter which mainly i^ives strength to the bones, and beai'ty and lastingness to the teeth, and vigour to the brain, and power to the muscles ; that is, this mineral matter, or " ash,"' utilizes the nilrcjgen ami the i.aibon deii\ ed from our food. IKil un estigalion shows that half of the bran is indigestible, even if passed through half a dozen .'"'iMals m succession ; secondly, it is so irritating, by its jagged |)oints coming in contact with the delicate coating of the bowels, that it forces the food through the alimentary canal in healthy ckly Cost Famine )iet for y. re. Pence. )/) 60.5 !.l 88.7 '•5 120.9 5-3 •33-0 5.8 20.4 ).o 24.6 > -> -•J — ;.r, — 5.6 — )-^- 38.0 .1 1 330-0 ncral Matter. 0.71 0.99 2.90 A.CX3 7.00 ifown bread hey can t(ct. who, from i the whitest him a week. :llect of the of Ijran has jf fine tlour. ) the bones, ;; brain, and ish," utihzes mesiij^.iiiou through half iting, by its iting of the \\ in healthy DICESTIIULITV OF FOODS lyj persons before it is fully digested, hence causes waste. Hence, as was said in a previous page, it is beneficial Kj those whose bowels are too slow, ( onstijiated ; and the caution was there given that, when taken to remove constipation, it should be discontinued when the desired result was secured, thus having something to fall back uj)on in case of fmther need in that direction. Hence working and observing men seem instinctively to have chosen the whitest bread, as more easily digested and as giving more strength to work. A middle course would seem, in the present state of our knowledge, to be the most desirable — neither to use the finest flour nor the whole product of the grain known as seconds flour, which should contain eighty per cent, of the whole grain. It has been said that the very outer skin has been removed, thus yielding eighty-eight per cent, of the grain, excluding only the perfectly indigestible portion Good Bread. One other reliable fact may here be stated in reference to wheat bread, as it is on every table. One hundred pounds of flour will make one hundred and thirty-three and one-third pounds of bread ; that is, out of three hundred pounds of flour, our baker sells us four hundred' pounds (jf bread. Hut he is not satisfied until he adds one-third to that profit, by either jjutting in some alum, which, while it whitens the loaf, makes it capable of holding one-third more water. Or, if three or four pounds of rice are boiled three hours in three gallons of water, and this is mixed with the flour in the dough, a large increase of weight is added to the bread. To make good bread, thirty-seven per cent of water should be added to the flour ; that is, sixty-three pounds of flour and thirtv-seven of water. Thk Knd.