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Photographic

Sciences
Corporation

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WEBSTER, NY. 14580

(716) 872-4503

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32X

Bank St. Presbyterian Church.

OTTAWA

I {

KCON'^fl^"''

i mmK o*

\> Xm TESTKI) illvl^EII'TS.

T»r LAOStS' A8SOCIi*riON OF BANK STREET CHURCH, OTTAWA,
TO IIK l)JV».Tl-:i> TO TtIK CJiUnCM.

Prioe t2dd.

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* • *

.1. »ios!: A Co,

JkMV«^li<l«: ^.(M c*VA*

-^rrERiz-'N Cm

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rur.

CANADIAN ECONOMIST,

A llOoK OF

TRIED AND TESTED liECElTTS.

COMPILKl) l!V

MEMBERS OF THE LADIES ASSOCIATION OF BANK STREET CHURCH, OTTAWA.
TlIK PROFITS TO HK DK VOTKD TO TJltl CllUllCH.

Price $2.00.

«
• •

•
*

•
•

, • I • . ^ »

• • . * o ■- •

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IMTBLTSHKI) 'BV' Al.hX\t. MORTIMKR

TORONTO; II INTEH, li().S!<: .V CO.
18«1.

Kiitered accordiutj; to Act of Parliament of Canada, in the year one
thousand eight hundred and eighty-one, hy Alkxh. Mohtjmkr,

ill the

olHce of the Minister of Agriculture.

48237a

* k •

• " j-RiTnTKu nv
llr.NTKR, Husk & Co.,

TORO.NtO.J ' 'j

t * > • *

» • • •

! year one

loKTIMKR,

'riiv. Ga-^roDomic is a monf honoitrahfe (irf,
II'i</h (tad low, since (Hifiqitltf/s emiicst dawn,
h'iD'iched have its annals and ini<ji's with (dl their heart.

Canada is tJte land in wJtulh this art flon r'lshes,
And whose soil is fertile in rich materials,
Xtdnre has designed that these most worthif sciences
And knowledge of etdlvvt/ and livimj, which thas tells
Ifindij, it inay well he, on '' Natiowd Policies"
in the household, reacts with most potod spells,
A nd iiijiaevces minds, even more than richcfi.
Xoble ''Lords of Creation^' their passion for save-all
dispels.

Kpicitreans and poets have sung its praises ;

CooJvS and fair ladles have added to its lanrels ;

Old and ijoawj (dike have croivned It with many graces,

Nats, oranges, creams and sweet-scented caramids ;

Onions, batter, beef and a variety of sauces

Midce a combination, fal ry-llke iveavlng their spells

In this book, that you will discover embraces

l^oyers recipes, and some others which thus foretells

The end of our acrostic without devices.

liNTIIODUCTION.

TN Noudinj^ lortli tlu' Economist to a criticising world
tho Ladies' Association of" Bank Street ( 'liurcli
A\ oiild d«>precate as little criticism of it as possilVie.

in conii)iling tliis woik tlicy luive had two olyects in
iew ; first, to realize money for tlie benefit of their
•linrch (a litliograph of whicli can he seen in the front
of the book); and, secondly, as tlie majority of tliese re-
•ijK's have been used and proved gocxl l»y people of very
moderate incomes, they know they are valuable.. an«l feel
issured that they will benefit the r/fncral piihlic, by pu))-
lishing a book of recipes essentially suited to American
louseholds.

They have worked on the principles embodied in the old
)roverbs, " Econonw is the poor man's revenue, extrav-
igance is the rich man's ruin," and as these recipes are ele-
gant, economical and wholesom^, they would, therefore,
bmmend the " ( ^ookery Book " to every house-keeper in
[he Dominion of Canada, and in the neighbouring United
Btates.

■4

AMOVriMHH I.ITH OTTAWA

In this Book you will find various contributions
From brave jhivalrio sons and fairest daughters,
Who, worshipping Canadian soil and Institutions
Love,the emblems of the lands of iheir fathers.
And desire to unite them, with their own dear nations
Beautiful, Maple-Leaves, and very popular, Seavers.

^^•t.^ fc. #*

IT y^ \

" ^

^•?

4i>RrlWII(l l-ITH OTTAW

', MnatT- wH« I,' f*

Aud *l»o to lire, in o]o8« fraternal oonlnnctfon
With their beloved brethryfv,ov0r th* i>' nlen!,
y&rnwoll : Be rint dicmaye.f a? Oi^ oo'jetritcffnn
t>f »-er?e8. and rj^thin. b/puoli utapid rhrsnera,
\ivt [wk oc the •' C<>»(kery Bo«)lr " irjjjb »««np«*8ion
/"n«oJa, i>fttroaVnl«li. low. wnl good o«ij(hlH>un, all.

\ i

If ■•^:;

™

■•«&:

^^^'ji-

.^'

LiTU ort^

In till,' Br^k you will find varioup oontribuUcaa
From brav-! ciiiralric aotis and fairest d;tu«hters,
Who, worshicping (Canadian i<<.il »aU luetitutioiv)
Lorejtlie embloDas of tli«? Uodu of tbolr fatberft.
And d«.nr6 to unite thetn, with th»u own dear fiatioaa
Beautifui, Mtiple-Loavoe, and v»ry ixipalar, B«aver», ■

ci>«riu&B :.^:i. a

A.Mr>«rtMn n

And also to live, in close fraternal conjunction
With their beloved brethren.over the borders.
Farewell : Be not dismayed at the construction
Of verses, and rythm, by such stupid rhytnera,
But look on the " Cookery Book " wipi oompaasion
Friends, patron8,high, low, and good neighbours, all. '

■

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•

PRKFACE.

MANY " Cookery Books" are written by people who
never kept liouse ; who give the theory, hut for-
get tliat practice is as necessary to acconiphsli anything
like success in this as in every otlier attainnu'nt in lite.
f Such is not the case, however, with the compilers of, and
contributors to, this book. Many of them have learned
their lessons well from that ar})itrary teacher, " Experi-

ence.

The writer well remembers her trials in culinary affairs

when living in the country, " far up the ( )ttawa River,"

" beyond the bounds of civilization," as our friends in the

cities^ called it then. When poring over cookery books it

: seemed as if one rjevtsr could find a recipe that would be

I of any practical use, and if you did happen to come across

- one that appeared to be nice, not one ingredient that was
given had you in your house, and another had to be tried,

f of which, perhaps, you had all or some of the materials

- necessary at hand ; and, oh, the vile compound 1 it was use-
less. And then the climax — the brea«l-m;ikinn;. When
you discovered that you had a "cannon ball ' in posses-

I sion, rather than so much of the " staff of life," what ut-

■ 1

VUI

P)V'fncr.

1-1'

v\\

ter prostrutioii t<K)k hold of you ! Bui kind nciglibours
came alouo- witli recipes whicli tliey had tried and proved
both simple and ^ood ; and then honse-keepinn- seemed
easy.

A few years a^o in DttuAva it was very difficult to gat
o()od servants: ladies, wives and daughters who were old
enough had to turn their attention to <lomestic matters.
OnenunnlK^r of a family would takeadepartment,in which
she would try to jieifect herself: and so on with the
others, each taking a branch in which she ac<piire<l
a pre-eminence. And now many families are not afraid,
when they are minus a servant, to attend to woik which
liefore they were unaljle to do.

Every househohl work has generally a page or pages
devoted to etiquette : cticpu'tte for ladies, eti(piette for gen-
tlemen, eti<iuette for bieakfasts. luncheons, dinners, sup-
pers, kc. But as this is a work wiitten especially for the
benefit of a church.we shall, perhaps, be pardoned if we only
touch on etiquette for (Jhi-istian men and women. The
Christian woman who shows in her daily life the fruits of
the spirit which St. I'aul so carefully enmnerates, is to all
intents and purposes the true lady ; for society, as well
as Christianity, requires love, joy, peace, long-sutfei-ing,
gentleness, goodness, and all things that are lovely ; and
the intellect and (he heart are both involved in the mak-
ing of a gentleman, 'fo those who go to the same church,
who sit down with us at the same communion table, and
whom we meet Sabbath after Sal)bath, we should show
unfailing courtesy of manner, and do them a kindness

iglibours
d lyroved
;• seemed

lit to got
were old
matters,
in will ell
vith tlie
ae(inire<l
)t afraid,
k wliieli

r)r pao-es
^ for uen-
ers, sup-
y for the
' we only
n. The
fruits of
i.s to all
, as well
iitteiing,
sly; and
he mak-
i church,
ble, and
Id show
:indness

I I lit I . .v

-« ,< l<lll l . l 1 1

Prcf'trc.

wlicn Nve fan. An«l to tliuse ]>el<>n<;inL!j to otluM- clnirelu'S
svo sljotiM sliow ^^ood-will and |ilensantn(>ss, feeling tliat
ltli()n,y:li wo may Ih' divide*! Iuto, we slmll till trjuh t()nu'('t
[at last " Beyond the river."

Wo Avill take, as a model of a |)]easant liomc, a cottajj^o
ionsistini;- of a kitelieii, diniui^ room, parlour, hed-rooms,
^'C, pre.sided over l)y a mistress who is ably assisted l»y
)jie freneral servant, and speak of each division separately.

In sneli l»ooks a list of kitehen-wareand nt^cessary uten-
sils is usually given, hut we sliall not thus eneroaeh upon
tlie limits of the Economist, as we arc satisfied that
even the poorest ean procure the needful vessels in which
to cook, if they can ordv tin<l directions within their
a\ailal)Ie means:. These the P^conomist professes to
furnish.

J'o those kind friends who have so ireneronslv assisted
lis by their contribntioiis and suhscrij)tions, we tender our
giateful thanks, and trust that this hook may be of use
til in my.

NuiK. Siiipo those |>a.<,'es were written. Bank Street Clmrch has, Ity a
Di i. ke<l act of iiu'eii(liiirisiii,lu'en devastated, and its interior defaced. Tlicra
{JR MOW more need than ever that the sale of thin book Hhould he vervireneral.

"TIIK KITCIIKN."

,v.

AK1T( 'HKN slwMild l)c liglit and clu'ciful, Wliat is so
|>lrasanta si^ditasji ])ii^ht, and vvi'll-kcpt kitchen !
It is d»'li<ditliil to visit such an one and see the oiiicht dress-
crs, poHshed stove, clean Hoor, and orderly and neat talues.
It seems to us, that, after all, there is a <^food deal of hap-
j)ines to he found in it, when one has to make her livin*^
as a servant, if she would try to excel in all points neces-
sary to make a capable ami efficient maid, whom her
employers find so essential to theii- comfort that they
would not like to part with her.

We do find such i^nrls occasionally, hut not very often.
I'erhaps it is the fault of the employers that they are not
more frequently met with.

The chief complaint urged a<ifainst this class of servants
is, that they are slovenly in their hahits, and execute no
|>oition of their work well. How can it be othtMwise \
A 1,'enei-al servant is at the beck and call of every one,
and is reijuired at any moment either to run on an errand,
<(>ok a meal, answer a bell, or wait at table. All these
occupations disturb her from tie us'ial routine of house-
<leaning,and are more se.'ious iLterruptions than thought-
less employfioai*^ willing to believe. It Iii fiir.ilies whei'e
'>nly one servant is kept, the <iaughte!rs were rc(|uired to
ivnder r';^*ular assistance m house-hold work, the case
would Ik diffe!ent; tlii3 latter v/ouKl l>^ in training to
I'ecome the niistr-i^.-iS's yii homes r.nd 'th< servant woidd
not be the domestic slave she is in reality, when recpiired

XII

The Kitchen,

to toil throughout the day witliout liel}). VVhtne only
one servant is kept, and no assistance <i;iv(^n, there can he
little choice of work. The servant must do what she can
wljen she can ; and v/hat she cannot do she must leave
undone. But, when her employers, by a well-considered
plan of work, assist in hoasehold ir»bours of the lighter
kind, there need be no difficidty in one servant getting
through as much work comfortably to herself, as most
families retjuire, and here it would be well to remaik that
it is in doing these things which a mistress or a daughter
may best do for theiuselvcs, that a servant's time is lost.
In washing china, glass, dusting and arranging furniture,
books, ornaments, Arc, a servant of all work sjH-nds the
most valuable hours of the <lay, and <>ven when the work
is done, the rooms have no^ that well-ordered a])pearance
wiiich is evident to the most casual observer, when a lady
has assisted in it. Only those servants who have a char-
acter for being thoi-oughly cleanly and industrious, .should
be engaged. Such an one will rise early in the moining
and get the "dirty work " done l)efore the family are down.
By dirty work is meant sweeping the kitchen, cleaning
the mates, lightin*^ fires, siftiiiir cinders, tillini; coal-scut-
ties, and cleaning knives and boots. If gentlemen recjuire
their boots early in the; morning, and have them off late
at night, they can hardly expect to have them ready and
well poli.shed unless two pairs are kept in use. This
necessary, portion of the work being finished, the servant
should change the dress she has worn and put on a tidy
one for bringing in breakfast, sweeping I'ooms, making
beds, &;c. Where no suqji ijdes^ ai'e enforced, the dirty
work is in .hau'd all; dJtyi, a6d ^h^ servant's appearance
betokens tl)e\h6pbless muddle, in* which ,she%iives. "The
chief polfits'for a mistress"iO enforce m ijdi' |iitchen arc
cleanliness and strict econoniyV* It is her dutV t^ .^ee that
her servant has >;veiy lliio^ pl'opei' foj-Jjer use. Having
done so, she sh^dd be Jts/carc^uf of 'Kev J.^ousehold uten-
sils and linen as she is of her parlolir" furniture. A

The Kitchen.

Xlll

V'hcre only
here can 1»<*
liat she can
must leave
-conyidered
the lightn-
fint gettin--'
»lf, as most
remark that
a (laughtet-
time is lost.^
g t'urniturer
spends the
m the work
a|)|>earanee
when a lady
lave a char-
•ious, should
:,he morning
ly are down,
en, cleaning
(T coal-scut-
men recjUirc
u-m ofi' latt'
I ready and
use. ' This
the servant
it on a tidy
ns, making
I, the dirty
a|)])earance
ves. " The
kitchen arc
U<* hee that
i! * Having
ehold uten-
niture. A

thoughtful mistress will he careful not to impose any
labour which would be liable to soil the afternoon dress.
Least of all would a considerate eniployer begrudge the
few hours of leisure a servant miglithave accpiired a right
to enjoy, by diligent working. The habit many ladies
]v\\v. of tilling in al' the .servant's spare time has been pro-
ductive of the .slovenly appeai-auv^e and dawdling ways of
women of the Geneial Servant cla.ss. They, like their
einployer, require vest at the (hiy's close; time to read,
time to write to their friend.s, and time to mend and niiike
their clothes."

Let me appeal to tliis class of our feUow-beings, to give
more attention to cleanliness and habits of order, to have
a place for everything, and keep everything in its place;
then shall they be more respected, and obtain the best
positions in their station in life ; and " Kitchen " and the
fairy who sways supremely there, shall ])e .synonymous
with all that is pure, clean, cheerful and bright.

" THE DINIXG-llOOM."

ri'^IIK name seems eommon-pLice, but wliat hosts ot"

memories a)"e ealleil forth by the sound of the nam
" Tlie Dining-room. "

Tmaginati(jn paints an«l early recollections cluster round
a (lining, which was also the living loom of a family. Two .
liii'ht elieerful windows overlooked a lovely Ljanleii, and i
the "blue waters" of the Lake Ontaiio. In one of the
windows stood the Hower-stand, on which, nourishe<l by
the liiiht which came from that Iniuht window, wore th<
pure Calla lily, the blooming hydrangea, the delicate he-
liotrope, and the much-loved mignonette. Among theii
leaves roved at will two sweet little pet canaries, whose
throats warbled melodious notes, wafting one away to
" regions beyond." The old-fash ione<l mantel on which [
were sea-shells, telling wonderful stories to childish ears.
In winter the large "l)()x-stove" diffusinijijratefid warmth
and coud'ort in the room. In a recess, in which it just
fitted, stood the mahogany sideboard, on the top of which
rest(!d the liible, which was brought down for family
worship, morning and evening, with scarcely an omission
for years. The long sofa, before which stood the (lining-
room table, on which the cloth was hiid, and meals served
there three times a day ; and around which, father, mothei',
and eight chihlren — meny sisters and stalwart Inotheis t
— sat year after year. Here wit sparkled, cheerfulness |
reigned, mirth abounded; friends came and went, and
710W that the home is broken uj), those brothers and sis-

liosts of
thenaiiH'

;tor i-ouikI
iily. Two
,r(l('ii, aivl
nie of tlif
irislu'il l»y J
, were tlif ^
}licate hv- '
ong their j
ies, wliosf .
; away t'> j
on whieli j
Idish ears. ,
111 warmth
(*h it just
p of whicli
or family
\ omission
lie (liniiiL;-
L'alssevve<l
cr, mother,
t hrotlieis
leerfuhiess
went, and
MS and sis-

;Iea

The Dininfj-room.

bers scattered (one parent and one sister gone to the
' l)etter land "), memory carries us back to that dining-
loom which ever had and will ever have a hallowed place
in our childhood's reminiscences, and in the inmost re-
cesses of our hearts.

There is hardly anything in h()use-kee]>ing, that more
iurely promotes the comfort of a family and ensures com-
fort and respoctaltility than a well-set family table. Jt
should be covered with a cloth clean and neat; the various

lishes of footl shouhl be arranged with an eye to symme-

ry ; it is so much i)leasure to even an uncultivated eye
see things look nicely, that it is worth the trouble ; and,

.'sides, the exercise of taste an<l care is economical.

'iR's'e are small matters, you will })erhaps say, but it is
\y such things a perscm is judged. Then, why not culti-
vate such tastes as aie most agreeable to others. Domes-
lie arrangements Ix'longing entiii^ly to the mistress, the
table, of course, is entitled to a large share of her atten-
pon. Taste and ju<lgment are very requisite here, because
good and res|)ectable meal depends on the neatness and
jlcaidiness with which the whole is served up. Breakfast
say at eight o'clock — the family assemble. In summer,
uitsarein seascm and may be ])artaken of first, then

)()rridge ; aftei' which any dish or dishes of meat, eggs, i!s:c.,
that may be prepared, can be put on the table, with vege-
lal)les or potatoes, fried or baked, and the beverages may
j>e coffee, tea, chocolate, cocoa, and kaoka. Certainly the
[are j)artaken of v^aries with the means of the family, but
Ihe veiv poorest in this country can follow the same
[ourseand keepii " table " at which H. K. II. OUH Princess

night sit down, if they would only practise thorough
[It-aidiness, use plenty of soap and water, and keep them-

ilves and their children in a more presentable state than

lu'v have yet dcme.
Dinner at one o'clock. — Soup, first course; fish; then

it'at and vc^getables ; next, the pu«ldiiig course, &c., after

diich comes the fruit <leSsert, apples, nuts, &.c..

XVI

The Dinivg-voom.

But, for people who keep these early hours, the hest
meal of the day is the six o'clock tea. The good, generous
meal for which wo like to have something idee for the
principal dish ; it may be a tender sirloin steak, fricasseed
oysters, smoking hot sweet-breads, or hest of all, a splen-
did Finnon haddie, done to the turn, with nice gravy.
After all, there is nothing like our good (Canadian Cookery,
It may be very nice when we travel to find hotels, like
the " United Hotel," St. James's Scpiare, London ; " Ilotil
de Lille et <VAlbion," Paris ; " Revere Hogse," Boston ;
" Fifth Avenue Hotel," New York ; but give us for com-
fort and health, the delicious " Home Cookery ' to whicli
we turn when every other becomes insipid to our taste.

sfi>

US, the l)est
yd, generous
nice for the
k, fricasseed
all, a spleii-
nice gravy,
an Cookery,
hotels, like

I ,„ . « TT.,1 1
lUll , XJ.Utl.1

ie," Boston ;
us for coni-
r ' to which
our taste.

"THE rAIiLOl'R."

THIS is a very useful as well as an ornn mental room.
Here the elegant triHes and the cheiished memen-
toes of friends find a place, and it is always in order to
receive callers and entertain friends.

Tlie Parlour of the " Home Cottage" is recalled to
memory as a very pleasant room.

In it friends met year after year. Many pleasant eveii-
infj parties passed the "sweet hours away."

In this apartment lovers trysted, ami more than one
])ride crossed the tlireshold to enter on the arena of mar-
ried life. Bridegrooms bi'ought their brides to the pater-
nal roof, to be received in that clieerful parlour. In it a
sick mother spent many years in the latter en<l of her
life, and it is endeared to the remembrances of many,
because of these fond and tender recollections. There is
a species of parlour magic in which we should all indulge ;
viz., the magic of cultivating a sunny temper. This makes
a perpetual summer within — be the weather what it may
without. It makes a long day short; a dull day bright,
They that have this sunny temper are certainly a bless-
ing to themselves as well as to all around them. No
sorrow can keep this sunny temperament long in wretched-
ness, however deeply felt. This sweet temper will try to
make the best of everything by endeavouring to soothe,
to comfort, to charm.

Opposed to this sweet temper, is B.\D Temper, which
some people think is allied to insanity. Says the Popu-

xviii

Tlie Parlour.

lar Science Mimthhj : " Pa.sHicmate people — the hasty kind
— who Hare up in a hla/o, like fire to tow, or a coal to
jiowder, without takinm^ tiiiu! to enquire whether there is
Miiy ground for such a pyrotechnic display, an<l then get
more furious when they find out there was no cause for
their fiery feats, may learn a useful as well as a s(»rious
lesson from an item in Di-. Blanchard's icpcjit of the
King's County Lunatic Asylum, that three men and three
women Lecanie insane hy uncontroUahle temper.

We all feel a sympathy for one who has become de-
mented from loss of kindred, from disaj)pointment, and
I'rom a hard lot in life ; but we can have no such feeling
for quarrelsome, ill-nattned, fretful, fault-finding, com-
j)laining, gruml)ling creatures, the greater part of whose
every-day life tends to make those whose calamity it is
to be ])ound to them, as miserable as themselves. Ba<l
temper is a crime, and like other crimes, is ordained in
the course of nature to meet sooner or later its merited
reward. Other vile passions may have some points of
(extenuation, the pleasure for example which may attend
their indulgence, but ill-nature — that is a fretful, fault-
finding spirit, in its origin, action, and end, has no exten-
uating (juality ; and in the application of the old principle,
with what measure ye mete, it shall V)e measured to you
again, w^ill find a most pitiable end.

Therefore with all the power that has been given yon.
strive and strive for life, to mortify this deed of the Hesh.
Watch hourly, watch every moment against the indul-
gence of a hasty temper, as being oft'ensive to yourself,
and contemptible in the eyes of your fellowman — con-
temptible, because for the person who possesses it, and
knows it, yet indulges in it, and makes no eflTective efi[brt>
to restrain it, no human being can have any abiding!
attachment or resf)ect, founded as it is in low morals, orj
low intellect, or both.

Let us then cultivate the magic charm which creates so|
much pleasure for others, and gives to ourselves " Peack.

T/te Pari our.

XIX

Our (■ottagf Home is to ln' pnisidod over by a mistress
who neglects nothing, who regulates and superintends her
household concerns with care and taste, and who is a good
manager without an ostentatious display of maimgement ;
elegantly dressed without heing a slave to dress; aeeom-
plisheil and well read, and yet able to kt-ep her house in
order.

If a mistress has good health, plenty of time, and much
patience, the best way to «»nsure conjfoit in her homo is
t() train her servant herself. She niust consider the girl
as ln'r pupil, and make her stri«'tly amenable to rules,
from which no departure should be peiniitted. Hrr
work must Ix; ananged, every duty being perfoinied in
regular order.

In the intercour.se of " Domesfie Life," both ndstresa
and mai<ls have to " Bear and Forbear."

(Jood temper in a wife, mother, and mistress is indee<l
indispensable. The foundation of a happy home lests
undoubtedly with the heads of a family. They can sur-
round their hearths with an atmosphere of moral purity,
gentleness, truth, and love, and their children will uatu)-
ally ind)ibe the .same, and the result will be characters in
harmony with such a home. Great is the influence of
brothers and sisters, an<l very responsible are they for
intluencin<r the n\inds of each otlu.'r. How often we wi.sh
that we could live oui- lives over again ! How ditferently
we would act in the Hom«' Circle ! We would b<' more
ready with th(; '" soft answer" and forbearing love, which
constitute its happiness, and the small still sw(!et cijurtc-
sies of love which make Home hai)py. " Oh ! how good
and how pleasant it is for brethren to dwell together in
unity." Domestic Economy should be )>iactise(l by per-
Isons of limited incomes. " Never forget to have a penny,"
taught Franklin, " when all thy expenses arc pai<i, then
shalt thou reach the point of happiness, and independence
jshall be thy shield and buckler, thy helmet an<l crown,
It lieu shall thy soul walk uprightly."

Tlui Parlour.

To preservo a house in the })eHt possihle order, t<j Imve
a kiio\vkMl«^e ofinakin<r up neceHsary linen, tSjc, and to hr
learned in divers processes of cookery, are essential in
order to have a pleasant home, and we should remember
that, " Knowledge is Power" only when it fits us for the
station in which we find ourselves placed. In every home
there shouM always be a pleasant welcome for friends.
In no home is there perfect hap[)iness, we shall have to
look to our " Heavenly Home " for that ; but, be assui'ed,
we can do much, to make our earthly habitations glow
with comfort, peace, and joy.

■ I
\

•^ij^

^■'^-

sr, Uj Imve
and to Ix'
sential in
roinembcr
UH for the
very home
)r friends,
ill have to
ie assui-ed,
:ions glow

k4 rp

I'HE BKDUOOMS."'

. v/*/ w'w' » 'fcyv/-vy'>-\^-_ ".-vv^- '

[ri'^HESE should be light, airy apartments; if simply
_L furnished, so much the better.

Who does not know, in a large family-, the value of a
nice bedroom ? A room to which you can retire in mo-
ments of leisure : for seclusion ; for study, and for obtain-
jiiiL,^ rest. Even half-an-hour's rest, in such a room is
grateful to one engaged in teaching, or any other wearying
•inployment.

How often has the young aspiring poet breathed forth
])()etical effusions of no common merit in his " rooviV
And the first compositions which in their results often
ad 10 authorship.

Often indeed, have the first dawnings of genius in one
wlio afterwards became, perhaps renowned as a paintei-,

■LTun in a bedroom.

These rooms then hold an important place in a *' Cot-
liLif Home," and should be kept thoroughly clean, ordei'ly
iiid neat. The servant's bedroom, we would just notice
H'lv, as l»eing in general very badly kept. How is it,
lliat tliis class have such an aversion to cleanliness ;■ Some
lailics, from motives of delicacy, feeling that every per-
oiis room is their own, do not often visit their servant's
loom, and how are they rewarded ? If on some excep-
tional occasion, they may be obliged to go to them, words
fvouM I'ail to describe the confusion and filtli they often
in(l there. Any girls who value theii' girlhood, their mo-

XXll

The licdrooinff.

(lesty, their future lives, as wives and mothers, will shun
such habits, and if they have not time during the day,
they virill take an hour from tlieir mornino^ slumbers, to
keep their room as it should be kept. " Home," what n
world of interest is crowded into that talismanic word.
What holy memories and soul-ins])iring' associations sur-
round that sacred shrine. " Our Clnldliood's Happy
Home." What a beautiful sentiment that is " There is
no place like 'Home." If we would wish to have our
children revere their homes ; honour their parents ; love
their brothers and sisters ; and live in unity with their
fellow-beings: we must make our homes what they should
be, models of Godliness and Cleanliness.

CONTENTS.

rilAl'TEH. VM.n

I. — Coffee, Tea, Chocolate, Cocoa asu Kaoka .... 1

II.— Soups 12

III.- Oysters 33

IV. — Clam, Loksters, Crabn, etc 42

v.— Fish axd Frocs 48

YI.— Savoury Sauces 64

VII.— BriEF, ^alt and Fresh ' 84

VIII.- Pork and Hams 101

IX. — Veal and Sweetrreads 125

X.— Mutton and Lamb 148

XI. — Poultry' and Gamk 161

XII. — Vegetables 181

XIII. — Yeast, Bread and Bis<aiT 204

XIV.— Tea and Breakfast Cakes 221

XV.— Mush, Oatmeal, Rice, et«- 272

XVI.-Ma<ahoni 277

XVII.-E«os 282

IXYIII.-Salad,^ 291

XIX.— Pastry and Pies 209

XX.— PUDDINOS 318

XXI.— Fried Cream, Batter Puddinos, Fritters and

Dough-nuts 351

XXII. -Pudding Sauces 361

XXIV

Contents.

CHAPTER, PAtiE

XXIII.— -Home-made Extra* ts 3(i7

XXIV.— Mbimnoues 371

XXV". — Custards, Creams, et(! 375

XX VI. — Ice-creams, Water-ices and Fkustin*; 3!):i

XXVII. — Take, Cookies and Gincer-bread 3ll'J

XXVIIl. — Sandwiches, Breakfast and Tea Relish s,

Entrees, Croqcetts, etc 44:5 1

XXIX. — Savoury Jellies and Jellies 455

XXX. —Cheese, Dairy and Cows 45*.)

XXXI. — Pickles and Catsup 403

XXXII. — Preserving and Canning Fruit 478

XXXIII.— Candy 4i)5

XXXIV.— Pickling Brine .500

XXXV, — Washing and Cleaning 50"»j

XXXVI.— To Banish Vermin .513

XXX VI I. — General Information SIOJ

XXXVIII.-The Comp.lexion, Hair, Teeth, etc r)2".l

XXXIX. — Summer and other Bevrisages 0291

XL. —Cookery for the Sick f)35|

XLI. — Specifics and Remedies 54lj

XLI I.— Miscellanea 550!

Bills of Fare for Family Meals Hfilj

Blank Pages vok Ac(;ounts, et<^ r»(WJ

Addenda 57-'j

CoNi'LUSTON ol\\

Index. 57a

PA(;F, ^m jA.

Oi 1 I

. 3');;
^''■'~ CHAPTER t.

^^'^M COFFEE, TEA, CHOCOLATE, COCOA AND KAOKA

4i5ii ^^

*^'*H T'^ ^^ allowed that coffee promotes digestion, and ex-

403 H J_ hilarates the animal spirits ; besides which various

478H other qualities are ascribed to it, such as dispelling Hatu-

495H lency, removing dizziness of the head, attenuating viscid

nooH humours, increasing the circulation of the blood, and con-

DOol '<''4^i*^>^t'ly perspiration ; but if drank too strong, it affects

^nl the nerves, occasions watchfulness, and tremor of the

' " ■ hands; though in some phlegmatic constitutions it is apt

r -I ^'^ produce sleep. Indeed, it is to persons of that habit

' "■ that coffee is well accommodated ; for to people of a thin

'^'^^H and dry habit of body it seems to be injurious. Turkey

. r>;!5H coffee is greatly preferable in flavour to that of the West

. 541H Indies. Drank, only in the quantity of one dish, after

. 5ooS dinner, to promote digestion, it answers best without

501I ^iither sugar or milk ; but if taken at other times, it should

5i^H have both, or in place of the latter, rather cream, which

>-.)■ not only improves the beverage, but tends to mitigate the

...H effects of coffee upon the nerves.

57Jta COFFEE.

Burn the coffee of a dec]) brown colour, without being
hlack ; a sheet-iron l)urner is ])est, however an iron skillet
or saucepan may also be used. For six cups of coffee
measure six cups full of water which put into a coffee-pot,
and set on the fire ; when the water boils, put in a little
isinglass and six heaped dessert spoonsful of powdered
1 coffee; stir it continually, and take it off the fire two or

I I

2 Tke Canadian Economist.

three tiiries to stay the l)oiliiig ; lastly take it oft', put to
it a cup of cold water, and leave it to settle for half an
hour ; draw it oft* clear, and warm it up without boiling,
in order to serve it hot.

COFFEE AND MILK.

This is merely very strong coftee added to a largo
proportion of good hot milk ; about six tablespoonsf ul of
strong coftee being (|uite sufficient for a break fas ten pful
of milk, of the essence which answers admirably for coftee
and milk so much would not be required. A little (^reain
mixed with the milk, if the latter cannot be depended
on for richness, improves the taste of the coftee as also the
richness of the beverage. Six tablespoon.sful of strong
coftee or two tablespoon sful of the essence to a breakfast-
cupful of milk.

TO MAKE ESSENCE OF COFFEE.

Ingredients. — To every ([uarter of a pound of ground
coffee allow^ one small teaspoonful of powdered chickory,
three small teacupsf ul or one pint of water. Mode, let I
the coffee be freshly ground,and,if possible,freshly roasted;
put it into a filter with the chickory, and poui' dowly over I
it the above proportion of boiling water. When it has
all filtered through, warm the coftee sufficiently to hrhvA
it to the simmering point, but do not allow it to boil ; tlicii
filter it a second time, put it into a clean and dry bottle,
cork it well, and it will remain good for several days!
Two taVdespoonsful of this essence are quite sufficient foij
a breakfastcupfid of hot milk. This essence will be found
useful for those persons who have to rise extremely eaiiy
and having only the milk to make boiling, is very easilyj
and ([uickly prepared. When the essence is bottled, pouij
another three teacupsf'ul of boiling water slowly on tliej
grounds, which when filtered through will be a very weak!
coiFee. The next time there is essence to be prepared]
make this weak coffee boiling, and pour it on the grounJ

'Wm\

Mode of Making Coffee. 3

coflee instead of plain water, by this means a better coft'ee
may be obtained. Never throw away the grounds with-
out liaving made use of them in this manner ; and always
cork the bottle well that contains this preparation, until
the day that it is wanted for making the fresh essence. To
be filtered once, then brought to the boiling point and
tiltered again. Allow two tablespoonsful for a breakfast-
cupful of good milk._

TO MAKE COFFEE.

Soijer.

Put 2 ozs. of ground coffee into a stewpan, which se
upon the fire, stirring the powder round with a spoon
mitil quite hot, then pour over a pot of boiling water,
cover over closely for five minutes, when pass it through
a cloth, warm and serve.

COFFEE, FRENXH FASHION.

Soyer.

To a pint of coffee made as before directed, add a pint
ot boiling milk, warm both together, until nearly boiling,*
and serve.

HOW TO MAKE SUPERIOR COFFEE.

Mrti. Kennedy, Oiuen Sound.

One tablespoonful of coffee, quarter of an eg;^, mix well
ill two teaspoonsful of cold water, add one |)int of boil-
ing water, boil fil'teen or twenty minutes.

MODE OF MAKING COFFEE.

Mrs. Tlios. McKay.

Three tablespoonsful ^f fresh ground coffee to every

pint of water. Put the coffee into a basin and break into

it an Qgg — yolk, white, shell and all ; mix well with a

I spoon, and pour on the water boiling. Put into the coffee-

TliAi Caii'ulian, Ecotumunt.

pot; let it boil ii|) and break three times, and then put
the cotteepot on an iron stand on the back of the stove
until wanted.

VIENNA COFFEE.

Home Messenger Booh.

With very little extra ti-ouble morning cofiee can be
greatly improved. Beat the white of an ei,'i^ to a stiti
froth ; mix with an ecpial ([uantityof whipped eream, and
use in coffee instead of cream ; put in cream first, then
coffee, and lastly this mixture. Somebody try it and
let me know if they don't find Vienna Coffee a great
improvement on the plain Yankee.

CHOCOLATE.

French Domestic Cooker>j.

Chocolate should V)e boiled in water, if you wish to
retain its oriijinal flavour. Do not ffrate it, but cut the
(piantity for each cup into three or four pieces. To an
ounce of chocolate jnit one ounce and a half of boiling |
water; boil it over a brisk fire, and reduce it to a third;
])ut this third into good cream, but do not boil it again.
It is useless to stir it more than three or four t'aies dur-j
ing the boiling. Chocolates which contain any farina j
and much sugar, ai-e heavy and unwholesome.

MAKING COFFEE.

The roasted berries should not be ground until a few
minutes before you wish to make the liquid coffee. The!
coffee-pot should be heated previously to putting in thel
coffee, which may be done by means of boiling water,!
The comm(»n custom of boiling coffee is unnecessary, as!
all the flavour is extracted by boiling hot water. Toj
clarify the cofiee add a shred of isinglass, a small piece ofj
fish-skin or a spoonful of the white of an Ggg.

Kaoha Coffee,

COFFEE.

Coffee, as commonly prepared by persons unacipiainted
with its nature, is a decoction, and is boiled for some time,
under the mistaken notion that the stren<^th is not ex-
tracted unless it is boiled ; but the fact is the reverse.
The tine aromatic oil, which produces the flavour and
strength of the coffee, is dispelled and lost by boiling, and
a mucilage is extracted at the same time which makes it
flat and weak. The best modes are to pour boiling water
through the strainer, which is found to extract nearly all
the strength, or to pour boiling water upon it and set it
upon the fire not to exceed ten minutes. As a medicine
stnmg coffee is a powerful stimulant and cordial, and in
paroxysms of the asthma it is one of the verj' best reme-
dies ; but it should be made very strong and with almost
as much coffee as water. In faintness or exhaustion from
labour and fatigue, and from sickness, coffee is one of the
most cordial restoratives. There are coffee machines in
which the water is boiled, and the steam penetrates the

coft'ee and extracts to a

great

deirree the fine aroma.

Immediately afterwards the boiling water is poured over
it, and thus the best coffee is made. In Europe coffee is
generally roasted in a cylinder, but in Asia open pans or
tin plates are used, and every bean is picked out, when it
has reached the right degree of brownness.

boys' coffee.

Crumb bread or dry toast into a bowl ; put on jjlenty
of sugar or molasses ; put in one half milk and one half
boiling water ; to be e^ten with a spoon, or drank if pre-
ferred.

KAOKA COFFEE.

Mrs. Ritchie.

Place in any ordinary coffee-pot, pan or saucepan, about
[the same quantity of Kaoka as would be used of coffee

The Canadian Economist.

in making coffee. Then pour on it the same proportion
of l[)oilin<( water. Set it on the stove and let it ])oil fifteen
or twenty minutes or more ; while boiling, add one tea-
cup of li(juid coffee. Then remove from tlie stove and
let it settle. Cream or boiled milk and sugar to be used
with it to suit the taste. It will be found to be improved
by long simmering on tfie stove, but must not be ])0ured
out until it has stood awdiile, off the stove, to settle.

COFFEE.

French Domestic Cookery.

Burn the coffee of a fine, deep brown colour, without
being black; a sheet-iron burner is best; however, an
iron skillet or saucepan may also be used. For six cups
of coffee, measure six full cups of water, which put into a
coffee-pot, and set on the fire. When the water boils,
put in a little isinglass and six heaped dessertspoonsful
of powdered coffee ; stir it continually, and take it off the
fire two or thi'ee times to stay the boiling. I^astly, take
it- off, put to it a cup of cold water and leave it to settle
for half an hour ; draw it off clear, and warm it up with-
out boiling, in order to serve it hot. To serve it with
cream or milk, put half a cup of coffee more for each cup
of water. While the coffee is settling, boil the milk, and
then put to it the (|uantity of coffee and water, according
to your taste.

COFFEE.

il/ics.s' Bcvchers Domedic Receipt Booh.

Mocha and old Java are the best, and time improves all
kinds, dry it a long time before roasting. Roast it quickly,
stirring constantly, or it will taste raw and bitter. WheiiJ
roasted, put in a bit of butter the size of a chestnut.l
Keep it shut up close, or it loses its strength and flavour.!
Mever grind it till you want to use it, as it loses flavo
by standing. To prepare it, put two great spoonsful to

Blark Tea.

each pint of water; mix it with th(^ wliiti', yollc and shell
of an ejjf^ ; pour on liot l»ut not boilin<if water; and boil it
not over ten minutes. Take it off', pour in half a teacup
of cold water, and in tive minutew pour it off without
sllakiM^^ When eggs are scarce, clear with fish skin.
Boiled milk improves both tea an<l coffee, but nuist be
l»oiled»se])arately.

TEAS.

Home Afest^oiger Book.

Tea is a most refreshing beverage, an<l every one in this
country is accustomed to drink it, from the inmates of the
hospitals to dwellers in comfortable homes, or in richly
furnished ones, where

*' The buhblint,' and Itnul liissinK' urn
SeiulH n\) ii steamy cobiniii ; and the cnim
That cheer, but not inebriate, wait on eai-h."

Tea is made variously as the taste of people recpiire. —
Black, Green, Japan and English Breakfast, all require
different methods. For Green or Japan tea, scald the
teapot, and allow from one-half to one teaspoonful for
each person, as the strength of the herb may indicate.
Pour over this one half-a-cup of boiling water, steep in
a hot place (but do not let it boil) ten minutes, then turn
in water at a keen boil, in proportion — one quart to every
three persons.

ENGLISH BREAKFAST OR OOLONG.

Take two teaspoonsful for three persons, and proceed
as above, only letting the tea boil for ten minutes.

BLACK TEA.

Black tea is much more suitable than gi-een for sick
i persons, as it does not affect the nerves. Put a teaspoon-
ful in a pot that will hold about cwo cups, and pour boil-
I ing water upon it. Let it set by the fire to draw for five
or ten minutes.

The Canadian Ecovnmisf.

TEAS.

Mi's. Tho8. McKay.

' lix tea — Take of the best black tea one pound,
anv jiiarter-poiind of the best gunpowder, mix togethei
thoroughly. Take a small coffee-cup, about three-quarters
full, for an ordinary sized teapot, have your teapo* soak-
ing for live or ten miruites with boiling water, when tea is
ready pour out the water and put in the tea, and pour on
it a small cupful of Ijoiling water, let it stand for five
minutes, and then fill up the teapot with boiling water
and take it into table.

AN EXCELLENT SUBSTITUTE FOR MILK OR CREAM IN TEA

OR COFFEE.

' llow one new laid Q<^)f to every large breakfast-cup
c 1 or coffee, beat up the whole of the egg in a bjisin,
pu . into a cup and pour over it the tea or coffee very
hot. These should be added very gradually, and stirred
all the time to prevent the e^g from curdling. In |)oint
of nourishment both these beverages are nmch improved
by this addition. Allow" one Qgg to every large breakfast-
cupful of tea or coffee.

TO MAKE A CUP OF GOOD TEA.

Three teaspoonsful of tea to a ])int of water, pour onj
the boiling hot water, and let the tea steep ten minutes.

THE USE OF TEA.

Dr. Adam Smith, in a paper read before the London
Society of Arts, recommends the use of tea in the following
cases: — After a full meal, when the system is oppressed,
for the corpulent and the old, for hot climates, «'\nd os-j
pecially for those who, living there, eat freely, or driiikf
milk or alcohol, in cases of suspended animation, fori
soldiers and others marching in hot climates ; for then, Inf

Chocolate.

promoting evaporation and cooling the body, it prevents in
a degree the effects of too much food, as of too great heat.

TO MARK TEA.

Cool'ery for Invalids.

Put freshly drawn cold water into the kettle, and the
moment it boils make the tea. If the water continues in
ebullition for half a minute after reaching the boiling
point its character becomes changed, and it is rendered
unfit for tea-making. Rinse an earthenware teai)ot with
boiling water — it should not be too large for the quantity
of liquid required — and put into it rather less than a
(juarter ounce of tea, — or in measure — two large teaspoons-
ful of tea, and pour on it somewhat slowly, half-a-pint of
boiling water, cover the pot with a cozey, and allow the
tea to stand exactly five minutes, with a silver teaspoon
stir it up, let it stand five or six minutes to settle, and
having put sugar into the cup, pourit out, andadd cream,
milk or lemon-juice as required. It is seldom that carbo-
nate of soda is requisite to bring out the (jualities of really
tine tea, though it may be advantageously employed in
small quantities for inferior kinds of tea, and in places
where the water is very hard.

CHOCOLATE.

Chocolate or roasted cocoa is frequently used as a
nutritive and agreeable diluent, particularly at breakfast,
being made into an emulsion with sugar and milk. It is
difficult of digestion, and frequently disagi-ees with those
who have delicate digestive organs, although instances
occasionally occur where it is more suitable than either
tea or coffee. The roasted shell is also employed in the
manufacture of a similar beverage which has a pleasant
flavour, but is slightly astringent.

The Canadian Economist.

CHOCOLATE.

Chocolate should he boiled in water, if you wish to
retain its original flavour. Do not grate it, but cut the
quantity for each cup, into three or four pieces. To an
ounce of chocolate put one ounce an(', a half of boiling
wa*^er, boil it over a brisk fire and reduce it to a third ;
put this third into good cream but do not boil it again. It
is useless to stir it more tha,n two or three times during
the boiling. Chocolates which contain any farina and
much sugar, are heavy and unwholesome.

GERMAN CHOCOLATE.

For six persons, two cakes of German sweet chocolate ;
when grated, put with it the yolks of two eggs, and water
enough to mix well together, put it in the chocolate boiler
with one half pint of hot water, taking care to stir w^H.
After boiling five minutes add one quart of boiling milk,
and then add the whites of the two eggs, beaten to a stiff
froth, stirring all the while. It must be sent to the table
as soon as possible after the whites of the eggs are put in.
Put two tablespoonsful of sugar in while boiling.

CHOCOLATE.

Have one quart of good milk boiling, grate a piece of
chocolate three inches square, mix it with a little c- M
milk, then stir it gradually into the boiling milk, boil half
an hour.

TO MAKE CHOCOLATE.

Allow^ half an ounce of chocolate to ea- n person, to every
ounce allow half a pint of water, half a pint of milk, make
the milk and w^ater hot, scrape the chocolate into it and
stir the mixture constantly and quickly until the choco-
late is dissolved ; bring it to the boiling point, stir it wtll
and serve directly with white sugar. Chocolate prepared
within a mill is made by putting in the scraped chocolate,

Cocoa.

jtoiiriiig over it the foiling milk and water, and milling it
over the fire until hot and frothy. Allow half a cake of
chocolate to each person.

CHOCOLATE.

Four heaping tahlcspoonsful of grated chocolate, one of
sugai', and wet with one of boiling water, rub this smooth,
tiien stir into it one pint of Ixnling water, then add one
j>iiit of boiling milk, let this boil three minutes. It is
gieatly improved by milling while boiling with a Dover
egg-beater. If desired sweet add to the boiling milk one
heaping tablespoonful of sugar. A dainty addition is two
tablespoonsful of whi})ped cream that has been sweetened
and flavoured with vanilla laid on the top of each cup.

COCOA.

( 'ocoa, or ( V)co, is a name applied to a preparation rather
extensively used, and is said to be manufactured from the
setMl coats q^ the cocoanut mixed with the kernel, or by
«nindin<i: the roasted nuts without the removal of the
shell. It is more astringent than chocolate, ]>ut in othei'
respects is similar in properties.

COCOA.

Soyer.

Put a teaspoonful and a half of cannistered cocoa into
a cup, which fill by degrees with boiling milk, stir it until
dissolved when it is ready to serve, sugar separately.

CHAPTER II.
SOUPS.

THE delicate and proper blending of savours is tlie
chief art of good soup-making. Be sure and skim
the grease off the soup when it first boils, or it will not be-
come clear. Throw" in a little salt to bring up the scum.
Remove all the grease.

Soup is wholesome. The London Food Journal says :
" Physiologically, soup has great value for those who
hurry to and from their meals, as it allows an interval of
comparative rest to the fainting stomach before the more
substantial beef and mutton is attacked, rest before solid
food being as important as rest after it. Let a hungry and
weary merchant plunge boldly ijito roast beef, and what is
the result ? The defeat is often as precipitate as was the
attack. When the body is weary the stomach must 1)6
identified with it, and cannot therefore stand the shock of |
some ill-masticated, half-pound weight of beef. But if ai
small plateful of light soiip be gently insinuated into the
system, nourishment will soon be introduced, and strength
will follow to receive more substantial material."

COCK A LEEKIE SOUP.

Mrs. Brougli, Otimca.

Two pounds or more of veal, cut it into pieces, like tlicl
flesh from the breast of a fowl, and put them in the }>an|
with a(|uarter of a pound of butter, the .same of lean bacoii,[
thi'ee cl()V(»s, two onions sliced, two teaspoonsful of salt

llodye Podij(

ours is tbe
•e and skim
will not be-
p the scum.

urnal says :
■ those wbo
n interval of
ore the more
.before solid
I'hungry and
, and what is
be as was the
[ach must be
the shock d
,et'. But \i a
lated into the
and strength I

trial."

lieces, like tbcl
Lm in the \M
toflcan\)acoii,|

lonsfid of salt,

<»iic of sugar, half a teaspoonful of pepper, a gill of water,
set it on the tire, turn it over until it forms a white glazing
at tlie bottom, adtl to it five ))ints of water; simmer half
an hour, pass tlirough a sieve ; save all the best pieces of
the veal. Take two pounds of leeks, free them froui the
top green ])art, and blanch them for ten minutes in a gallon
of water and drain them ; then boil the stock and half of
the leeks together, till almost iu a pulp, then add the
other half of the leeks, and the meat. Simmer half an hour
and serve.

TO MAKE GOOD BROWN SOUP.

Mrs. B rough, Ottatva.

Get two large shanks, chop both shanks in three pieces,
put them in an iron pot with four carrots, two turnips,
three large sized onions, with the skin on, as it adds to the
colour, a bunch of pareley, one tablespoonf ul of salt, two
teaspoonsful of pepper, two gallons of water. Boil for two
(lays, then strain and when cold take off idl the fat and
the soup will be a nice rich brown and a very thick jelly,
which you can cut with a knite. Keep adding to the
water as the soup boils down. In the winter this soup
will keep for a long time, and is most excellent for inva-
lids. Serve with toast cut in dice and put in the tureen,
and the soup poured over, it is veiy good ; for a change,
])ut one pint bottle of tomatoes to one (j^uart of soup.
For another change, you may put niacai-oni.

HODGE PODGE.

Mrs. Broufjh, Ottawa.

Cut two pounds of fresh scrag of nmtton into small
pieces, which put into a stew pan, with three (piarts of cold
water and a teaspoonful of salt, otje of sugar, half a one of

I pepper, set it on the fire. When it comes to a boil, place on
the side of the stove to simmer for one hour. Keep it

[skimmed. Wash a large carrot, two turnips, two onions, and

The Canadian Economist.

six small cabbage-lettuces, cut them up and place in the
pot and boil till done. A pint of green peas, and a carrot
grated is an improvement.

PEA SOUP.

Mrs. Jarties Cunningham, Ottawa.

One quart of split peas, boiled in three quarts of watei
until quite soft. Then drain it through a colander. Toast
a slice of bread and cut it up into small pieces, and fry the
same until quite brown in a greased pan, add thi« to the
soup with a quarter pound of butter, and pepper and salt
to taste.

BEAN SOUP.

Mrs. James Canningham, Ottawa.

One quart small white beans, boiled until (juite soft in
water ; add two quaits of milk and four onions well fried
in butter, then add a lump of butter with })epper and salt.

VEGETABLE SOUP.

Mrs. James Cunningham, Ottawa.

Make a strong stock, and to this add chopped onions,
turnips, carrots, celery and a small cup of pearl barley,
pepper and salt to taste. Boil four hours slowly.

TURKISH SOUP.

Mrs. Paul Campbell, Toro)ito.

One quart of white stock, half a teacupful of whlto
rice. The yolks of two eggs, one tablespoonful of cream,!
half a tablespoonful of salt, and an ec^ual amount of
pepper. In preparing this soup, boil first the rice in the
stock for twenty minutes. At the end of this time, pasd
the whole through a wire sieve, rubbing such of the rice
as may stick through with a wooden spoon, then stir it

Fish So up.

tlioioughly to beat out such lumps as the rice may have
formed, and return all to the saucepan. The yolks of the
eggs, cream, pepper, and salt, must now be well beaten to-
gether, and added to the stock and rice, and the whole
stirred over the fii-e for two minutes, care being taken to
prevent boiling, after the eggs are put in, for reasons
already given. This soup should be served very hot.

WHITE STOCK.

Afrs. Paul Campbell, Toronto.

One fowl, two pounds of veal, three quarts cold water,
one Bermuda onion, two leeks, one head of celery, two
cloves, half a tablespoonful of salt, one teaspoonful of
whole white pepper. The veal and fowl must ^rst be put
into a large .saucepan and covered with water, when it
sliould be brought quickly to a boiling point, that the
scum may rise to be removed, when this is done the salt
must be thrown in after which it must be skimmed again
and the vegetables thrown in, the cloves and pepper also,
and then the w^hole left to simmer slowly three hours.
At the end of this time, it should be strained through a
clean towel and allowed to cool.

PEA SOUP.

Miss Dowjlas, K'nuji^ton.

Cold roast beef bones boiled until all the strength is
out. Put in some chopped unions. Mix three heaping
tablespoonsful of pease brose in cold water. Pour this in
the pot, and let it just boil up for a short time.

FISH SOUP.

Miss Elliott, Giidph.

All fish soups should be made wiJi milk, if unskim-
med so much the better, using no water whatever. Cut

The Canadian Economist.

ott* their heads, tails and fins, and remove the skin, and
the bacltbone and cut the fish into pieces. To each pound
of fish allow a quart of rich milk. Put into the soup-pot
some {)ieces of cold boiled ham. No salt will then be
required, but season with cayenne pepper, and a few blades
of mace and some grated nutmeg, add a bunch of sweet
marjoram, the leaves stripj)ed from the stalks and chopped.
Make some little dumplings of flour and butter and put
them in when the soup is about half done. Half an hours
steady boiling will be sufhcient. Serve up in the tureen,
the pieces of fish and ham, also, some toast cut in dice.

LOBSTER SOUP.

Miss Elliott, Gudph.

Take two or three fine fresh lobsters (the middle ^ized
are the best). Heat a large pot of water, throwing in a
large handful of salt. When it is boiling hard, put in the
lobsters, head foremost, that they may die immediately.
They will re(piire at least half an hour's fast boiling ; if
large, three-quarters. When done, take them out, wipe oti'
the scum that has collected on the shell, and drain the
lobster. First, break off the large claws and crack them,
then split the body and extract all the white meat, and the
red coral, nothing else, and cut it into small pieces. Mash
the coral into smooth bits with the back of the spoon,
mixing with it plenty of sweet oil ; and gradually addin;,'
to it the bits of chopped lobster. Put into a clear soup
pot two quarts of good milk, and thicken it with half <•>
dozen butter biscuits, pounded fine, or the grated crumbs
of two or three small rolls, and stir in a quarter of a pouin.
of fresh butter made into a paste, with two spoonsful of
flour. Put in the chopped lobster, seasoned with nut-
meg, a few blades of mace powdered, and a little cayenne.
Let all V)oil together slowl^'^ for half an hour, keeping it
closely covered. Towards the last, stir in two beaten eggs,
Lay some very small biscuits, in the bottom of the tureen

Swiss Soul).

i(n<l pour the soup upon them. Nasturtium flowers,
strewed, at the last, thickly, over the surface of tliis soup,
when in the tuieen, are an improvement both to its ap-
pearance and flavour.

WHITE SOUP (without MEAT).

Booh of the Household.

Put two or three quarts of water into a saucepan witli the
crunil) of a small loaf, a bundle of sweet herbs, a few cloves,
whole pepper, an ounce or two cut across, and a little salt ;
cover closely and boil till perfectly smooth. Cut into
.small pieces some celery, endive and lettuce, the white parts
only, boil them, strain oft" the soup into a clean saucepan,
put in the herbs with a good piece of butter and keej) stir-
rin*.,' until it is melted , then boil it till (piite smooth, skim
it, soak some French roll nicely rasped in a little of the
soup, put it in a tureen, pour the remainder of the soup
over and semi to table.

GERMAN SOUP.

Boil a knuckle of veal, or any veal })ones, and some good
stock, then add one or two turnips, according to size ; one
carrot and some onions, a little lemon, thyme, a very small
stick of celery and three or four cloves. Let all boil well,
and strain it oft' for use, thicken it, and add the yolks of six
eggs to three quarts of soup, an<l one gill of thick cream;
pepper and salt to taste, A little vermicelli, a little lean
ham, and one blade of mace will improve the stock. A
most delicious soup.

SWISS SOUP.

Take good broth, say five pints, made from veal or
chicken and let it boil ; beat up three eggs and add to
them three tablespoonsful ftour, and one break fa stcupful
of milk. Pour this in gradually to the boiling soup through
a sieve, add nutmeg, salt and cayenne pepper to taste.

The Canadian Economist.

MUTTON BI{OTH.

The best part for making broth is the chump end of the
loin, but it may be made very good from the scrag end of
the neck only, which should be stewed gently until it Ix-
comes tender, fully two hours or longer if it be large, but
not boiled to rags ; a few grains of whole pep{)er, with ji
couple of fried onions and some turnips should be put along
with the meat an hour or two before sending up the broth,
which should l)e strained from the vegetables and chopf cd
parsley and thyme be mixed in it. TIk^ turnijis should be
mashed and served in a separate dish to be eaten with tJie
mutton, with parsley and butter caper sauce. If meant
for persons in health it ought to be strong or it will be in- 1
sipid. Cooks usually skim it frequently; but if given asi
a remedy for a severe cold, it is much better not to remove I
the fat, as it is very healing to the chest.

ANOTHER WAY FOR AN INVALID.

Boil three pounds of the scrag end of a neck of mutton,]
cut into pieces, in three quarts of water with two turnij);
and a tablespoonful of pearl barley or rice; let it boil gentlyl
for tl)ree hours, keeping it cleanly skimmed. Serve Avitlil
bits of toasted bread.

UEEF RROTfl.

It consists in a decoction of beef, leg of veal, an old heiiJ
carrots, turnips, leeks, celeiy, cloves stuck in a burnt onioiij
water and salt. This broth nmst be done gently for thretj
hours h^.o that the water dissolves the nmcous part of thq
meat, and easily separates from the scum. It can be prej
pared in a Bain Marie, and in this manner is more delij
cate.

MEAGRE BROTH WITH ROOTS.

Young carrots and turnips, a bunch of each, a quarter
a bunch of leeks, as much onions, two headsof celery, t^«j

aze.

cloves, a little salt, very little pepper, in six (pmrts of wnter.
This broth delights the stomach, but is rather exciting
after eating it.

llUNTElt's SOUP.

CaaselVs Household Guide.

Thiee partridges are to be cooked, between slices of ba-
con, and then allowed to become cold. Now remove the
skin from them, and cut each limb into two pieces, and ar-
range them at the bottom of a tureen ; aftewards take
what is left of the partridges, and stew it in a sufiicient
(juantity of the sonp, then skim and strain the soup, and
p(jur it over the partridges in the tureen.

GLAZE.

Little Dinners.

Take a knuckle of veal with very little meat on, three
pounds of shin of beef, a ham bone, or slice of ham, one
dozen of onions, a few herbs and two or three cloves or
pepper corns.

Let your butcher chop the knuckle of veal into small
pieces, cut up the beef and ham, put all into your stock-
pot, let the juices draw out slowly, and then reduce as di-
rected for clear gravy soup ; when this is done cover the
meat with water, and when it has boiled up skim it and
k't it boil six or eiwht hours. Strain it first throuoh a
colander, then through a fine lawn sieve, let it stand until
the next day, take off' every particle of fat, then put the
j glaze into a stew-pan, boil up without the lid, and take
otf any scum as it rises. Let it boil very fast until it is re-
Uuced to a small quantity, and becomes gluey, then pour
it into a basin or soup-plate, and it will turn out next day
very hard. This is most useful to enrich soups and gravies ;
[indeed soup can be made by pouring boiling water on a
^ittl'j of it. It is always very good for travellers as meat

TIte Canadian Economist.

lozoTigos. An economical ^Inze can be; made with mutton
shani^H and any bones you have by you and is very good
if carefully made.

KROWN RABBIT SOUP.

Little Dinners.

Cut down into joints, Hour and fry li<(htly, tw^o full-
grown rabbits; add to them three small onions, also fricil
to a clear brown ; on these pour gradually seven ])ints of
boiling water; throw in a teaspoonful of salt, clear oH'
the scum with care as it rises, and then put to the soup a
faggot of i)arsley, four not very large cai'rots, and a small
teaspoonful of pepper corns ; l>oil the whole very softly
from five hours to five and a half ; atld more salt if
needed ; strain oft' the soup, let it cool sufficiently for the
fat to be skimmed clean from it, heat it afresh, and send it
to table with si))pets of fried bread. Spice with a thick-
ening of flour, browned in the oven, and mixed with h
spoonful or two of very good mushroom catsup.

GIBLET SOUP.

JAttle Dinners.

Giblets should be well wa.shed in wai*m water two or
three times, the bones broken, the neck and gizzards cut
into convenient pieces; the head also should be sjdit in
two. If goose giblets are used, a couple of sets should IhI
dressed ; but if duck giblets are used, four sets will Ik-J
wanted. A pint of water is to be allowed for each set I
Put them into cold water, let them boil up gradualh.l
take off the scum, and when they boil, add some sweetj
herbs, pepper, salt, mace, &;c., and an onion. Let tlitl
whole stew an hour and a half or two hours until tliel
gizzards are tender; take out the giblets, strain the soupj
and thicken it with a little flour and a bit of butter, aniij
flavour it with a tablespoonful of catsup, or a little o|
Harvey's sauce. Serve up the giblets and soup togetherJ

Kldnc'i/ Soup.

PLAIN HKKF S01JI».

Mrs. Frascr, Almonte.

Take a shin or fore-leg of beef, nicely cut in pieces or
sawed through the hone, and put into cold water — one
(juart of water to one pound of meat. It requires four
(»r five hours boiling, When the water is just at the
l»(»iling point, skim it well; add pepper to taste, six
])()t.ci,oe,' whole, two turnips in slices, one carrot grated,
one large or two small onions, and if you choose two or
three tomatoes. Let the whole boil slowly. Within half
an hour, add one tablespoonful of salt, strain and skim
oti'the fat. Boil a few minutes.

A RICH SOUP.

Mrs. Frascr, Almonte.

Take part of a shin of ])eef, a small shin of veal, a neck
of inuttcm, a knuckle of ham, the giblets of a turkey and
chicken, and bits of cold meat if you have any. Put
them all into the soup pot, immediately after dinner, with
six (juarts of vvatei-, one carrot, (me turnip, one onion, two
potatoes, and a little pepper. Put the pot upon a brisk
tire, and let it come to a boil. Then place it in a corner
ot" the lire and let it boil gently until bed-time ; then strain
it through a colandei- and set it away to cool. Three hours
liefo re dinner, take ofi'the fat, return the jelly to the scmp
pot, add a little salt, half a teaspoonful of celery seed, and
it' you like it a little vermicelli ; pkce it over a moderate
Hie, boil half an hour, then serve. The seasoning of this
soup may be varied, and thus several varieties may l>e
made from the same meat. This soup must boil slowly.

KIDNEY SOUP.

Mrs. Fraser, Almonte.

Take two beef kidneys, wash and cut them in small
pieces ; fry them of a dark brown ; put them to boil with
spice to taste ; thicken with floqr.

The Canadian KconomiHt.

MOCK TURTLE SOU P.

Mr». Fraser, Almovte.

Tn four or five (juarts of water, boil a calf's liead and
harslet until tender; take them out, strain the lifpiorand
skim off the fat ; cut the meat, the li^ht part of the
lieart, part of the liver into pieces about an inch s<juare;
put these into the liquor, with two onions cut very fine,
a few cloves, a little mace, pepper and salt to youi- taste ;
boil gently one hour and a half. Put the whole yolks of
four eggs boiled hard, and the whites cut fine. Pour tht^
soup in boiling hot. One or two lemons cut in slices and
])ut into the tureen will atld richness to the flavour and
give a delicate relish. Take the remainder of the harslet
and chop fine half a pound of lean veal and a slice of salt
pork ; add the brains, pep[)er, salt, sweet herbs and sage ;
break in one egg, and mix the whole well together, and
then make them into balls size of half an Qgg, and fry
them in butter, a delicate blown ; put part in the soup
and serve part on a dish garnished with curled parsley
and slices of lemon.

BROWN SOUP.

Mrs. Frasev, Almonte.

Take a well-sized piece of hough, cut it down, have
ready a clean pan, put it on a slow tire, rub the bottom
with a little marrow, put in all the fleshy pieces. Let
them stew gently for one hour ; fill the iK)t to the brim
with cold water. Let it continue boiling a whole day ;[
the bones sawed into pieces and laid on the top ; also hall j
a dozen onions, one carrot, one turnip, a few whole peppeis,
a blade of mace and a few cloves.

BEEF SOUP.

Miss Barbara Greig, South Georgetown.

Take four pounds of beef for four quarts of water, piitj
it over a p)0(}erate fire with two quarts of water, letitl

Vejetalde Stnii>.

Ijoil ;^'C'ntIy for one liour, then add two more (juarts of
lM)ilin^' water and boil for atiotber hour, luiviii*^ added at
the same time witli tlie water half cup of rie«; or pot barley;
then add the vejj^etables as follows : one lar«;e carrot
scraped and cut in thin slices, one large turnip cut in tlu5
siune manner, then fifteen minutes after add four potatoes
iind one head of celery cut small, let it boil, and as soon
as the vegetables are tender it is done.

SIMPLE WHITE SOUP.

Mrs. McKaclitan, Cohourg.

Take the fat from tlie top of your turkey soup stock,
strain, rultbing tlie dressing through a colandei-; simmer
one hour with half a sliced onion ami four tiiblespoonsful
of soaked rice in it, until the rice is soft ; be careful that
it does not scorcli ; strain tlirough the soup-sieve into the
tureen, add pepper and salt if needed ; finally a cup of
hot milk in which has been stirred and cooked, for one
minute, two beaten eggs.

TOMATO SOUP.

Mrs. McNiicktan, Cohoitvg.

Peel, by pouring boiling water over them, a dozen fine
tomatoes ; cut them up, throwing aside the hard portions,
take the fat from the surface of your soup-stock, pour it
off from the meat and sediment, add the tomatoes and
.stew gently for half an hour; strain, rubbing the tomatoes
tlirough a sieve, return to the pot; add a little pepper and
salt, a lump of sugar and a tablespoonful of butter rolled
ill Hour. Boil ten minutes and pour out.

VEGETABLE SOUP.

Mrs. McNachtan, Cohourg.

< 'ut into thin, short strips one carrot, one turnip, one
union ; peel and slice six fine tomatoes, half cup of boiled

The Cnvadian Ecovomist

rice, three pints of .soui)-.stoek, one pint of boiling water,
seasoned at discretion; boil the vegetables tender in a little
hot salted water, drain, butter, and keep them hot ; the
tomatoes sliould be stewed in another vessel twenty-five
minutes, and seasoned ; add to stock soup one pint of boil-
ing water and sinnner half an hour, then strain, return
to the fire with the cooked vc'^etables and boiled rice,
stew gently ten minutes and turn out.

POTATO SOUP.

Mrs. McKlnnov, Gloucesfi'r St.

One (|uart of milk, six potatoes boiled and peeled, quarto
pound of butter, season with pepper and salt, m.ash the
potatoes tine, and while mashing add the butter, salt and
pepper, pour in gradually the milk boiling, stir it well
and strain through a sieve, beat up an egg and put in tlic
tureen after the soup is strained, heat it again as it coo!>
in straining.

BEAN OR PEA SOUP.

Mrs. H. McEhunj, Richmond.

Take a shank of fiesh l)eef and tw^o or three gallons oil
water, boil together three hours, take two (piarts of pea:
or beans, boil till soft, then strain through a colander andj
add to the licpiid, after the meat has been renioved, and
season with cmions, pepper and salt to suit the taste.

SOUP FlK^M A COI.D ROAST JJONE.

Mrs. Thos. McKay.

Aftei" breakfast })ut on the soup-pot, fill it up with culdj
water and put in the roast bone freed from } U fat an<
UMich of the meat as it is ])ossible to cut ort'; wa. h J
b»eakfasteupful of j)eail barley and empty into the potJ
let the soup boil up and skim it well, and then take tii(
pot ofl'and piit it bapk upon the t/p of the ^tove ; al'ouj

Oyster Soup.

(iiir hour before dinner add one taMespoont'ul of brown
sii«;ar and pepper and salt to taste. If vegetables are
liktd they may be added at pleasure.

BARLEY SOUP.

Miss Mostyn, Almonte.

Two pounds of shin of beef, quarter of a pound of
])earl barley, a large bunch of parsley, four onions, six
])()t}itoes, salt and pepper, four quarts of water; put in all
tlu' in^a-edients and simmer gently for three hours. Season-
able all the year, but more so in winter.

OYSTER SOUP.

Mrs. Thos. McKaij.

Take one quart of 03sters, pour uj)on them one pint of
:!()ld water and put them into a colander placed over a
basin or bowl, into which let all the juice and water drain,
then take a saucepan which will hold al)out three pints
and })our the juice in it. Take a piece of butter about
tlie size of a walnut and a teaspoonful of flour and mix
them together as you would for sauce, a salispoonful of
salt, the same (juantity of pepper, and a dessertspo(mful
or more if you like it, of mushroom catsup ; put these with
the l)roth which is already in the saucepan anrl let all
coit'c to a boil. Then take the saucepan from the fire and
ciiipty into the broth the oysters, then set the saucepan
on the fire again and let its contents all boil up for one
minute. During this opeiation takt^ the soup-tureen and
till it with boiling water, just before your oysters are
cooked empty out this water and put into the tureen four
tahlospoonsful of n)ilk and two of cream (if you have it,
it' not milk will do), and if you wish you can increase the
<|uantity, and pour the contents of the saucepan boiling
hot into the cold milk in the tureen. Oysters are apt to
disagree with some people just because of the milk being
boiled.

-^ ^ — ' —

The Canadian KcuuovuhL

BONE STOCK FOR SOUP.

Warne'a Every -day Cookery.

BoTies of any meat which has been dressed, as sirloin
l)ones, k'g of mutton bone, &e., &c., two scraped carrots,
one stick of celery, enough cold water to cover the bones,
or enough of the lit^uor left from braising meat to cover
them, one teasp(^onful of salt ; Ineak the bones into very
small pieces, put them into a stewpan with the carrots
and celery ; cover them with cold water, or cold braise
li<]uor, and let it boil quickly till the scum rises, skim it
off an<l throw in some cold water, when the scum will rise
again. This must be done two or three times, till the
stock is (juite clear ; then draw the pan from the fire and
let it stew for two hours till all the goodness is extracted
from the bones, strain it off and let it stand all nignt. The
next day take off the grease very carefully, not leaving
the least atom on it, and lift it fron. the sediment at the
bottom of the pan. It will then be fit for use. It will
take from two to three hours.

GENERAL STOCK-POT.

Warne's Every -day Cookery.

Stock, in its composition, is not confined to fresh meat
only, any meat or bones are useful ; pieces of beef fioiii j
any ]mrt from which gravy can be extracted ; bones, skin,
brisket, or tops of ribs, ox-cheek, pieces of mutton, bacon,
ham, and trinnnings of turkeys, fowls, veal, &:c. ; and also!
of hare and pheasant, if they are old and tit for no othei
purpose ; in fact, anything that will become a jelly, Millf
assist in making stock. To this medley of ingredientsj
add carrots cut into slices, herbs, onions, pepper, salt, Sj ce,
&c., and when all have stewed until the stock is of a ricli
consistency, take it off from the fire and pour it out m
cool. When cold, all the fat must be taken off, and itj
must be poured clear from the sediment. When the soupl

To Clarify Stocks or Soups.

is required to be very rich, the jelly from a cow's heel, or
a lump of butter rolled in flour, must be added to the
stock. The stock-pot should never be suffered to be
em])ty, as almost any meats (save salt meats), or fowls
make stock. The remnants should never be thrown any-
where but into the stock pot, and should tco much stock
l»e already in your possession, boil it down to a glaze,
waste is thus avoided.

PEPPER P(JT.

Warnes Every-day Cookery.

Four pounds of gravy beef, six quarts of water, a Itou-
([uet of savory herbs, two small crabs or lobsters, a large
bunch of spinach, half a pound of cold bacon, a few suet
(Inniplings (made of flour, beefsuet and yolk of one ^g^),
one pound of asparagus tops, cayenne pepper, pepper and
salt to taste, juice of a lemon. Put four pounds of gravy
licef into six quarts of water, with the bouquet of savory
licrhs ; let it simmer well till all the goodness is extracted,
skinnuing it well; let it stand till cold, that all the fat
iinay be taken off it. Put it into a stewpan and heat it,
when hot, add the flesh of two middling-sized crabs or
j lobsters, nicely cut np, spinach well boiled and chopped
tine, half a pound of cold bacon, or pickled pork — dressed
j previously and cut into small pieces — a few small dump-
I lings, made very light of flour, beefsuet, yolk of egg, and
a little water. Add one pound of asj)aragus tops, season
[to your taste with cayenne, salt, pepper, and juice of a

inon ; stew for about half-an-honr, stirring it constantly.

TO CLARIFY STOCKS OR SOUPS.

Warne's Evcry-thnj Gooho'y.

The whites of two eggs to about four quarts of stock
lor soup, two pints and a half of cold water, whisk the

whites of two egg.s — very fresh eggs — with half-a-pint of
jwater for ten minutes ; tlien pour in very gently the four

<|iiarts of Itoiling stock ox soup whisking it all tlie time ;

TJie Cauddlan Economist.

place the stewpan over the fire, skim it clear, ami when
on the point of boiling whisk it all together ; then draw
it to the side, and let it settle till the whites of the eggs
become separated ; strain it through a line cloth placed {
over a sieve, and it will be clear and good.

CORN SOUP.

Home Messenger.

Cut the gi-ains from twelve ears of sweet coi-n and scrapei
the milk, add one quart of water ; let it boil until quitel
done — thirty to forty minutes — then add two quarts ofl
new milk, and when it boils, stir in quarter })ound ofj
butter rubbed into two tablespoonsful of Hour, pepper amir
salt ; beat the yolks of two eggs in the tureen and pourj
the soup in boiling, stirring all the time.

SORREL SOUP.

Home Messenger.

This is a most wholesome soup, which would be iiiosd
popular in America if it were better known. For foiiij
quarts of soup, put into a saucepan a piece of butter thtj
size of an egg, two or three sprigs of parsley, two or tine
leaves of lettuce, one onion and a pint of sorrel, all timl
chopped, a little nutmeg, pepper and salt, cover and 14
them cook or sweat ten minutes ; then add two talilej
spoonsful of lloui", mix well, and gradually add thiei
(juarts of boiling water (stock would be better); beat
yolks of four eggs — one tigg to a quart of soup — and mil
with them a cupful of cream or rich nulk ; add a litt|
chervil to the soup, let it boil ten minutes, then stir inth
eggs when the soup is quite ready.

CROUTONS.

Home Messenger.

These are small pieces of bread, fried crisp and bro\i
t-o be i]sed in soup.

¥
fine,
milk
craci
in til
((iiarl
turee

the w

<>n(; at

here t(

it in a

mace, ;

this bo

Ml I (bed

scald

J*>oi|
ithiis on
[not to

!mt

ia tahl
Istir

<> a s|

anci

Jinir

■then tht

W^Pper.

•"!• a mi

P"iip an

W^i' the c

Oyster Soap.

OYSTl;R SOUP, NO. 1.

Home Messenger.

For four cans of oysters have twelve crackers rolled
fine, two ([uarts of boiling water, one pint of good rich
milk. Let the milk and water come to a boil ; add the
crackers, salt and pepper ; boil one minute briskly ; pour
in the oysters and let all come to a scald ; add aV)out a
((uarter of a pound of butter as they are poured into a
tureen.

OYSTER SOUP, NO. 2.

Hora e Messe mje i •.

To one quart of oysters add one quart of water ; pour
the water on the oysters and stir them ; take them out
one at a time, so that no small particle of shell may ad-
here to them ; strain the liquor through a sieve and put
it in a stew-pan over the fire, with two or three blades of
mace, and season with red pepper and salt to taste ; when
this boils put in your oysters, add a teaspoonful of flour
rubbed to a paste, with an ounce of butter ; let them
scald again ; then add half a pint of cream, and serve hot.

OYSTER SOUP, NO 3.

Home Messenger.

To one quart of oysters add half a pint of water. Put

this on the fire, and as soon as it reaches the boiling point,

not to boil, strain the liquid through a colander. Put

I into a separate saucepan a piece of butter the size of an

e<,%and to this add, when it bubbles (do not let it scorch)

a tablespoonf ul of sifted flour ; let this cook a few minutes,

stirring it w-ell ; then add half a pint of sweet milk and

jthen the oysters, seasoning with salt ami a little cayenne

[pepper. Do not let the soup boil, but keep it quite hot

for a minute or two after adding the oysters. Have both

^oup and oysters cooking so equally that neither waits

Tor the other.

TliP CanacUan Economist.

it boi
Next
to VOf
water
sweet

One
\ng wa
butter,
Ijefore
minute

CLAM SOUJ\

Home Messenfjer.

Put thirty clams in a pot and four (juarts of water.
Let them boil two hours, and tlicni take them out and
chop fine ; return to the pot and add a little mace and a
few p"pper-corns ; boil one hour longer. Rub somothly
togetii .r a small piece of butter with two tablespoonsful
of flour, and stir this with a pint of boiling milk. When
the clam soup has boiled tliree hours, pour it into a tureen
and stir in the thickened milk. Canned clams make a
nice soup after the above receipt.

CKLERY SOUP.

Mrs. Williams, Chaudiere.

Take a chicken, boil it all to pieces, and strain. The I
next day put into it small pieces of celery; simmer till
thoroughly cooked ; then add a cup of cream or milk;j
thicken it with a little flour ; add pepper and salt.

TO MAKE RUB-A-BOO.

Mr. J. W. Ward rope, Winnipeg.

Take about two pounds of pemmican and chop it upj
very tine. Put it in an iron pot, cover with water, anill
let it boil for about two hours. Then stir in enouglij
flour to make a veri/ thick soup. Serve hot on tin plate^
This is an exceedingly nice dish for those who can si)aie|
the time to take about sixteen hours' vigorous exercise|
after eating it.

WHITE SOUP.

Anonymous. ■ Mix ni

Break up a shin of veal, let it soak in cold water ahoutB^^^^^^
two hours, then put it to boil in four quarts of cold wnterB^*^ ,
with one or tw^o onions, a little mace, pepper and salt ; le^

Twe]

onion s

elioppec

salt, on^

f nee, one

! pot in t

'aild the

' in the b

strain,

hot li(pi

|a^aiii st

li'ice; si I

Angel Soiii^,

it boil about five hours, strain it and set it away to cool.
Nt'xt day take off all the fat, add whatever is reijuired as
to vegetables; mix two tablespoonst'ul of ground rice with
watei', stir until it boils enough and add a pint of good
.sweet cream, another boil and it is fit for use.

TOMATO SOUP.

One pint peeled and sliced tomatoes, two quarts of boil-
ing water — boilhalf an hour, — add one teaspoonful of soda,
butter, size of an egg, salt and pep|)er ; boil a little longer,
before dishing add a pint of milk or cream, boil one
minute, pour over a rolled cracker or bread crumbs.

TOMATO sour WITHOUT MEAT.

Dinner Year Book.

Twelve large red tomatoes, peeled and sliced, one small
onion sliced, two tablespoonsful of nice dri])ping, one of
chopped parsley, two of butter rolled in flour, pepper and
salt, one teasi)Oon of sugar, one small cupful of hot boiled
rice, one (juart of boiling water ; fiy the onion in the soup-
pot in the dripping. When they are of a reddish brown,
add the tomatoes and stir all up until ver}* hot, then put
in the boiling water and parsley, stew half-an-hour and
strain, rubbing the tomato through a sieve into the
hot liquid, return to the pot, season, and when boiling
[again stir in the floured butter, and a minute later the
[rice ; sinuner ten minutes and pour out.

ANGEL SOUP.

Spanish Cooker fj.

Mix with boiling milk half a pound of flour of rice ;

hvheii it is of the consistency of paste, add the yolks of six

eggs and six whites, half a pound of sugar, soiue cinnamon

lor other spice, according to taste ; stir it continually, and

Otml

The Canadian Economist.

mix ifc with .some broth; boil it in the Bain Marie and
serve it of the thickness of soup.

SPANISH SOUP.

Span wh Cookery.

Toast some slices of bread, put them into the soup-
tureen, and lay between them cooked sheep's liver, broken
into ver}'^ small pieces and mixed with grated cheese, and
a sprinkling of spice cinnamon and chopped parsley.
Take nuts, roast them in the oven, [>ound them and stew
in broth ; thin it with more broth, and pour the soupj
thus made into the tureen.

CHAPTER III.
OYSTERS.

OYSTERS are in tlie finest condition for the table
from September to April. The fresher they are the
tinor is the flavour ; they are light, moderatively nutritive,
and easily digested.

OYSTERS.

Put a little butter into your stew-pan, with a slice of
ham, a faggot of parsley, and sweet herbs, and an onion
stuck with two cloves. Let them stew over a slow fire a
few minutes, and then add a little flour, some good broth,
and a piece of lemon peel ; then put in your oysters and
let tliem simmer till they are thoroughly hot. Thicken
with the yolks of two eggs, a little cream, and a bit of
good butter; take out the ham, faggot, onion and lemon
peel, and add the squeeze of a lemon ; give the whole a
shake in the pan, and when it simmers, put it in your
dish and serve up.

TO SCALLOP OYSTERS.

French Domestic Cooker ij.

Open four dozen of oysters, detach them from their
Ishells, and gently make them boil in their liquor ; drain
tlieni, put then into a saucepan, a piece of butter, some
niushrooms, parsley and shalots chopped finely ; let them
[stew together ; add a dessert^spoonful of flour, and dilute
Uhe whole with gravy ; stew, reduce the sauce, and put
[in the oysters. Reserve a dozen of the largest and finest
3

The Canadian Economist.

shells, and liavin*^ washetl tlieni, put four oysters and
some sauce into each ; cover them with bread crumbs,
put on them a little butter, and brown them in a Dutch
oven, very hot, or l)y holding a red-hot shovel over them.
Scallop shells may be used instead of the shells of the
oyster.

PICKLED OYSTERS.

Mws Bnnton, Bradford, Pa.

Boil the liquor of an hundred oysters and pour it over
them ; when they have stood a few minutes, take them
out and boil the liquor a«^ain with a ^.^ill of sugar, a few
whole black peppers and two or three blades of mace ; j
when this is cold pour it over the oysters and cover |
closely.

STEWEO OYSTERS PLAIN.

Have your oysters fresHly opened, put them with their
own liquor into a stewpan, give them one good scald, then
add a good bit of butter and some i)epper, and serve with I
cold butter and crackers, and dressed celery.

COLD SAUCE FOR OYSTERS.

French Domestic Cookery.

Chop very finely some shalots, which mix with vinegar!
and pepper; pour a little over each oyster.

TO PRICASEE OYSTERS.

Mrs. Cook, Turkish Bath, Montreal.

Take one quart of oysters, pour over them their ownj
liquor, but drain it off, do not use it, mix one teaspoonfulj
of flour, a piece of butter the size of a walnut, a saltspoonf
ful of salt, the same of pepper, and three cupsf ul of inilkj
have ready a bakingdish, put in a layer of oysters, cover!

Oystfiv Pie.

:35

with some of the mixture, then another layer of oysters
and so on, till all are used ; then for the top layer cover
with tine bread-crumbs, bake twenty minutes.

STEWED OYSTERS.

Mrs. Elliott, Guelph.

let some fine large fresh oysters, drain their lif^uor
iving it in a pitcher), and put them in a stewpan with
a quarter pound of fresh butter, and set them over the
tire ; when they have simmered, and have almost come to
a boil, remove them from the fire, and have ready a pan
of very cold water ; take out the oysters, one at a time
on a fork and put them into the cold water ; this will
plump them and render them firm. Having saved about
half their liquor, )mt it into the stewpan, seasoned well with
blades of mace, grated nutmeg, whole jjcpper corns and a
little cayenne ; stir in half pint or more of cream ; and if
you cannot procure cream, an equal quantity of nice fresh
butter, divided into bits, slightly dredged with a very little
Hour ; boil the licjuor by itself, and when it comes to a boil
take the oysters out of the cold water and put them into the
boiling liquor. In five minutes remove the pan from the
fire, the oysters having sinunered, and transfer them to a
tureen or deep dish, in the bottom of which has been laid
a buttered toast, that has been previously dipped for a
minute in hot water or milk.

OYSTER PIE.

Mrs. Elliott, Gueljyh.

Having buttered the inside of a deep dish, line it with
puff-paste rolled out rather thick, and prepare another
sheet of paste for the lid ; put a clean towel into the dish
(folded so as to support the lid) and then put on 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

The Canadian Economiat

is baking, prepare the oysters ; having picked off' carefully
any bits or shell that may be found about them, lay them
into a sieve and drain off the lifjuor into a pan ; put the
oysters into a skillet or stewpan, witli barely enough of
the liquor to keep them from burning ; season them with
whoh; pepper, blades of mace, some grated nutmeg, and
some grated lemon-peel (the ytdlow rind only), and a little
finely-minced celery ; then add a large })ortion of fresh
butter, divided into bits, arid very slightly dredged with
Hour ; let the oysters simmi^r over the tire, but do not
allow them to come to a boil, as that will shrivel them.
Next beat the yolks only of three, four or five eggs (in
proportion to the size of the pie), and stir the beaten eggs
into the stew a few minutes before you take it from the
fire ; keep it warm till the paste is baked, then carefully
remove the lid off the pie, and place it, after you have
filled the dish with the oysters and gravy. The lid of
the pie may be ornamented with a wreath of leaves, cut
out of paste and put on before baking. In the centre
place a paste-knot of flower. Oyster pies are generally
eaten warm, but they are very good cold.

FRIED OYSTERS.

Mrs. Elliott, Guidph.

For fried oysters, take only the largest and finest ; they
should be as fresh as you can get them ; take them out of
their liquor carefully with a fork, picking off* whatever
bits of shell may be aV)out them ; dry in a clean napkin,
|>repare some grated bread-crambs or pounded biscuit,
seasoned wMth cayenne pepper; have ready plenty of yolk
of egg, beaten till very light, and to each egg allow a hirgej
teaspoonful of cream, or of the best fresh butter ; beat tliel
egg and cream together ; dip each oyster first into the!
egg, tfec, and then into the crumbs ; repeat this twicej
till the oysters are well coated all over ; have ready boilj

Fried Oysters.

iuff in a pan, an equal (jiiantity of fresh Imtter and laid ;
it must coino nearly to the ed^a* or toj) of the fryingpan,
and he hoiling fast, when the oysters go in, otherwise
tliey will be heavy and greasy and sink to the bottom.
Yry thi'Au of a yellow brown on both sides, send them to
table very hot.

OYSTER FRITTERS.

Ml»H Elliott, Giu'lph.

Allow to each egg a heaped tablespoonful of flour and
a sMiall teacnpful of milk, beat the eggs until very light
aii<l thick, then stir them gradually into the pan of milk
in turii with the flour, a little at a time, beat the whole
very hard, have ready the oysters that you may proceed
imiiiediately to baking the fritters ; the oysters should be
fresh and of the largest size ; having drained them from
their li(|Uor, and dried them sejiarately in a cloth, and
dredged them with flour, set over the fire a fryingpan
nearly full of lard, when it boils fast put in a large spoon-
ful of butter, then lay an oyster upon it and cover the
oyster with another spoonful of butter, fry the fritters of
a nice yellow ; as they are done take them up ; drain off
tile lard from the oysters and serve up.

FRIED OYSTERS.

Miss Mostyn, Almonte.

Three dozen of oysters, two ounces of butter, one

I tablespoonful of catsup, a little chopped lemon-peel, half

la teaspoonful of chopi)ed ] arsley ; boil the oysters for one

|rniriute in their own licpiorand drain them ; fry them with

the butter, catsup, lemon-peel and pai-sley ; la^' them on a

lish and gai-nish with fried potatoes, toasted sippets and

ai-sley. This is a delicious delicacy and is a favourite

Italian dish, time five minutes ; seasonable from Septem-

3r to April ; sufficient for four persons.

The Canadian Economist

To FRICASSEE OYSTERS.

Fvo'in a Cookery Booh over 100 years old.

Wash thorn tl.oroughly clean in theii- own liquor; then
strain the clean li nor on them; put them on the fire,
and give them a scald ; lift them out of the li([uor, tak»
some of the liquor and thicken it with a little butter an<l
flour kneaded together. When it comes to boil put iu
the fish and let them just get a boil or two. Have some
yolks of eggs cast ; cast two, three, or more, according to
the size of the dish you make ; take a little of the liquor
out of the pan, and give them a toss or two, but don't let
them boil; then dish them. • «

TO BROWN OYSTERS IN THEIR OWN JUICE.

From a Cookery Book over 100 years old.

Take the largest you can get, wash them clean throu<jfli
their own juice, lay them close together in a frying pan,
but don't put one above another ; make them of a fine
brown on both sides ; if one panful is not sufficient, do otf
more ; when they are all done, pour in some of the juice
into the pan ; let it boil a little, and mix any of the thick-
ness of the oysters that may remain in the pan, and pour
it over them. Of all the ways of dressing them, this is
the most delicious.

UNSURPASSED FRICASSEED OYSTERS.

Home Messenger.

For one can of oysters use one pint of thick cream;
clean all the li(|[Uor from the oysters, and put them overj
steam until hot ; at the same time thicken the cream witli
flour, and season with salt, pep])t'r, and a small pinch ofj
mace, and the same of cinnamon and a very little butter;!
cook this well, and when done thoroughly, add to it tliej
li({uor of the oysiers which has been scalded and woU

Boiled Oysters.

skimmed until clear; tiicn add ^^he oysters, letting them
remain just long enough to get plump (if left too long
they grow tough) ; have ready some toast on a platter,
iind pour the whole over it, or have leaves and triangles
of lich paste around the dish, and j)artially moistened by
tlie fricassee. Your platter must be very hot, as fricasseed
oysters chill very easily.

OYSTER PATTIES.

. Home Afessevger.

Make a rich puff paste, cut in small squares, [)lace a
layer of oysters, which have beef; dried on a napkin, on
tlie paste ; dust a little salt, powdered mace, and cayenne
pepper over them, covering with another piece of paste ;
wet tlie edges of the paste with cold watei-, using a paste
\)rusli, and pinch lightly together ; uake in rather a quick
oven. It should be a light colour.

TO STEW OYSTERS.

Put your oysters with all their liquor in*o a saucepan ;
110 water ; to every dozen add a lump of butter the size
of a walnut, salt, pepp :v a blade of mace, two bay leaves ;
hiiltltle for five minutes; add a little cream; sliake all
well together, and turn them out, grating a little nutmeg
on each oyster as it lies in the sauce.

BROILED OYSTERS.

Mrs. White, Bradford, Pa.

Twenty-five large oysters, two tablespoonsful of flour,
four of milk, four of cracker-dust, two eggs, four table-
spoonsful of bread-cruinbs, two ounces of butter, the juice
of half a lemon, salt and pepper to taste , drain all the
liquc.r from the oysters ; mix upon a plate the flour milk,
pepper and salt; dip the oysters into this mixture one

The Canadian Economist .

by one, and put the cracker dust upon a sheet of paper;
dip the oysters into tlie dust and roll them from side to
side ; return them to the plate and let them stand thirty
minutes, so as the dust will harden with the juice ; beat
the eggs very light ; dip the oysters one by one into the
bread-crumbs, and having lightly greased the broiler, put
them in and broil for five minutes.

OYSTER PIE.

CassclVs Household Guide.

Cover a w-ell-buttered deep plate or tin — a soup-plate
answers perfectly — with puff ])aste ; lay an extra laytT
round the edge of the plate, nnd bake it very nearly
enough. That done, fill the pie with ovsters, seasoning
with nutmeg, pepper, salt, and butter; dust in a little
flour amongst them and cover all with thin puff paste ;
bake (juickly ; when the top crust is done the oysters will
be done also. If to be eaten hot serve as soon as baked,
as the crust (juickly absorbs the gravy. If to be eaten
cold, let it cool, untouched, in the plate or pan. It is
quite as good in this way as hot, and is excellent for |)ic-
nics or travelling.

OYSTER OMELET.

Common Sense in the Household.

Twelve oysters, if large ; double the number of small
ones, six eggs, one cup milk, one tablespoonful of butter,
chopped parsley, salt and pepper. Chop the oystei-s verv
finely. B(»at tlie yolks and whites of the eggs separately,
as for nice cake — the white until it stands in a heap. Put
three tablespoonsful of butter in a frying-pan, and heat
while you are mixing the omelet. Stir the milk into a
deep dish, with the yolk, and season. Next put in the
chopped oysters, beating vigorously as you add thorn
gradually. When they are thoroughly incorporated, pcur
in the spoonful of melted butter; finally whip in the

Chicken and Oyster Croquettes.

whites lightly, and with as few strokes as possible. Tf the
hutter is hot, and it ought to be, that the omelet n»ay not
stand uncooked, put the mixture into the pan. Do not
stir it, but when it begins to stiffen — " to set," in culinary
jihruse — slip a broad-bladed, round-pointed dinner knife
aiuund the sides, and cautiously under the omelet, that
the butter may reach every part. As soon as the centre
is fairly set, turn out into a hot dish. Lay the latter
liottom upward over tlig frying pan, which must be turned
upside down dexterously. This brings the brown side of
the omelet uppermost. This omelet is delicious and easily
made.

RAW OYSTERS.

Home Messenger.

Should be served at a party or small entertainment on
a handsome block of ice that has been hollowed out on
the top. Set the ice on a platter and gai-nish the edges
v.ith quarters of lemons. Be careful that in its melting
the water does not overflow. For a second course at
dinner and luncheons, lay three or four oysters on an
individual oyster dish, garnished with lemon; lay a sprig
of tlie yellow heart of celery across. Have pepper, salt
and vineofar at hand.

CHICKEN AND OYSTER CROQUETTES.

Home Messenger.

Take equal quantities of chicken and oysters, chopped
[fine, with a cup of sifted bread-crumbs and a piece of
[butter; season with salt and pepper, and if liked a piece
>f mace ; moisten witli one or two well-beaten eggs ; form
jiiito long, slender rolls and fry in lard to a light brown ;
Iserve on a napkin, and garnish with celery-tops or pars-
[ley, and slices of lemon.

CHAPTER IV.
TO COOK 0L4MS.

Miss Beecher.

THIN-EDGED clams are the best ones. Roast tl^ am in
a pan over a hot fire, or in a hot oven; placing them
so as lo save the juice. When they open, empty the juice
into a sauce-pall, and add the clams with butter, pepper,
and very little salt. To boil them, put them in a pot
with a very little water and so as to save their juices,
Pnjceed as above, and lay buttered toast in the dish when
you take them up. Clams are good put into a batter
and fried.

TO DRESS BOILED CRABS.

Wanw8 ^very-day Cookery.

Empty the large shell ; mix the flesh with a very little
oil, vinegar, salt, white-pepper and Cayenne to your taste:
replace the meat in the large shell, and place it in thej
dish M'^ith the claws.

; f

DEVILLED CRAB.

The Dimiei' Year Book.

One cupful of crab meat picked from the shells of well
boiled crabs, two tables[)oonsful of tine bread-crumbs orj
rolled cracker, yolks of two hard-boiled eggs (chopped j
juice of a lemon, half a teaspoonful of made mustarrl,
little Cayenne pepper and salt, one cupful of good drawnj

^>:

» - ^

A Fricasaee of Lobsters.

butter. Mix one spoonfni of the crumbs with the ch(^p-
])('(! crab-meat, yolks, seasoning, and drawn-butter. Fill
scallop shells — lar«ife clam, shell will do, or small patty-
pans — with the mixture. Sift crumbs over the top, and
lieat to slight browning in a quick oven.

TO CHOOSE CRABS.

Wames Every-day Cookery.

The heaviest crabs are usually considered the best,
although those of a middle size are the sweetest, when
peifectly fresh and in perfection. The shell, whether
dead or alive, should be of a bright red colour, and the
joints of the legs stiff. Crabs are stale when the eyes
look dull. They are boiled in the same manner as the
lobsters, but require a much longer time, and are usually
eaten cold.

CRAB CURRY.

Soyer.

Prepare the onions and curry precisely as in the last,
but adding the flesh of a crab (bi'oken small) instead of a
lobster ; let it stew over the fire about twenty minutes,
add the juice of half a lemon and serve as before.

A FRICASSEE OF LOBSTERS.

Old Cookery Book.

After boiling 3'our lobstei's, pick the meat out of the
toes (claws) and tail, cut it into square or long pieces, not
too small ; pick also the good meat out of the body. If
it be a coral lobster, be sure you take all the red. Take
as much good stock of any kind of meat as will cover
them ; in which yo'i may boil a blade of mace and some
I lemon peel ; thicken it with a piece of butter wrought in
Itlour; when it boils put in your lobsters; oast the eggs

The Canadian Economist

and otlier materials in the same manner as in the sauce for
the whitings ; do not have too much sauce, as it must be
pretty thick. All I'licasse? sauces are the better of a little
thick sweet cream. Take some of the under ends of the
small toes (claws) and sliced lemon for garnishing your
dish.

FRIED CLAMS.

What I knoiv.

Beat up an egg and grate a cracker or two, sprinkle
pepper on your clams, dip them one by one into the egg,
then into the grated cracker. Fry in butter and lard in
equal j)roportions. They take but a few minutes.

TO MAKE CRAB PIES.

After your partons (crabs) are boiled, pick the meat
clean off the body and claws. Be sure that you leave
none of the shell amongst the meat, season it with salt
and spices ; put in some crumbs of bread, put in a good
quantity of butter and a little water, then put thcui on
the fire and let them be thoroughly boiled. Wash the
shells of the body very clean and fill them up with the
meat, as far as it will go ; fire them in an oven, or if you
have not an oveYi at hand, put them on a gridiron over a
clear fire ; then brown them before the fire.

CLAM FRITTERS.

Home Messenger.

Twelve clams minced fine, one pint of milk, three egnfs,
add the liquor from the clams to the milk. Bjat up the
eggs and put to this, with salt and pepper and flour
enough for a thin batter, lastly add the chopped clams.
Fry in hot lard, trying first to see if fat and batter are
right. A tablespoonful makes a batter of moderate size.
Fry quickly and serve hot.

Dressed Crab.

THE CRAB.

The flesh of the crab is agreeable in flavour, firm and
white in the claws, reddish white and softer in the body,
nutritive and moderately digestible. It frequently, how-
ever, disagrees with those who are subject to attacks of
indigestion ; and the flesh of the great shell is considered
most liable to produce such ettects. Crabs are in the
finest condition from March to October, and are prepared
for the table by gradual and slow boiling in sea-water
or water containing common salt. They are also used in
the formation of soups, and from the quantity of gelatine
and albumen they contain, are considered nutritious ; but
tliese are rarely employed in this country.

DRESSED CRAB.

Works of art require time and patience, so does this ;
but do not be disheartened, it is worth the trouble,
(hack all the claws of the crab, keeping the flesh from
tlie joints as entire as possible. Set it aside. Save the
four black tips of the shells of the large claws, which
cliildren call " soldiers," for ornament. Take the breast
or thorax from the great shell. After clearing away the
apron, the gills or " dead men," etc., pick out all the white
meat and place it on a plate. On another plate put the
tinn contents of the carapace (white, yellow and coral),
dividing them into pieces the size of hazel-nuts, and re-
jecting all film- water, water, etc. In the middle of the
disli, not too large, in which you serve your crab, lay the
Contents of the carapace or bottom over that, put the
pickings of the breast, and above and around all arrange
neatly the pieces from the claws, garnishing with the
"soldiers" at four opposite points. Surround the pile
with a moderate quantity of mixed salad — cpiartered
lettuce hearts, blanched endive, water-cres.ses or ether
i nice kinds that may be in season. Over the crab only,
[pour some approved salad mixture made nearly as thick

The Canadian Economist.

as mayonnaise sauce. When its turn comes send the dish
round, for each person to help himself with a spoon.

SCALLOPED CRAB.

Pick out all the contents of the crab as before, only
mix them all carefully together. To them add about one-
third their quantity of grated bread-crumbs, a good lump
of butter divided into little bits, not much pepper, less
salt, a dust of grated nutmeg, and a dessertspoonful of
vinegar or lemon-juice sprinkled over tl»e mass. Mix all
carefully together ; clean out the bottom shell of your
crab and fill it with the mixture ; what is left you may
pour into scallop-shells or tins. Set them into tlie oven of
your cooking-stove, moderately hot. When hot through
and slightly browned on the surface, they are fit to serve |
on a dish covered with a napkin, tiie crab-shell in tlu'
middle, and the scallop-shells around it, garnished with
sprigs of parsley. Or after gently warming the crali-
meat, &C., in a stew-pan, you may distribute it between
the crab-shell and the scallops, and brown their surface
under a salamander.

LOBSTER CURRY.

Soyer.

Procure a large boiled loV)ster, break the shell and takej
out the llesh in as large pieces as possible, cutting the 1
into about six pieces, and the claw s of a proportionate!
size ; then cut two onions into small slices, which put!
into a stewpan, with an ounce of butter, fry theiiij
of a light yellow^ colour, then mix in a good tablespoon-i
ful of mild curry paste, or half powder and half paste,!
and add a pint of good broth, then boil it up over thel
fire until becoming a little thickish, when put in the lol*-
ster, stir the whole round, then cover the stewpan closelyj
and put it into a moderate oven lialf an hour, by whicij

Lobster Curry. »*,

time the currv would Ha nf a ^.^^^^ • .

lobster very "de.ie^li'MKw r 'feftair":

occasionally. "^ ' ^ ^^^'^ ^^"^^ Moisten it

CHAPTER V.

GENERAL REMARKS ON FISH.

Mrs. Brouyh.

F( )R all kinds of fish for boiling, such as Haddock, Tur-
bot, Salnion. — To every quart of water put two tea-
spoonsful of salt, and if the fish be whole, as soon as it
boirins to boil remove the cover on one side, and let it siiii-
mer gently till (piite done. If your fish weii«:hs from three
to fourpounds, it will take from twenty-five to thirty
minutes doing on a moderate fire; then slip it on your
dish on a napkin, and garnish with parsley.

Mrs. Browjh.

The great art in frying is to have it free from grease,
and in that state it is one of the most delicate descrip-
tions of food that can lie given to an invalid, and at the
same time the most nourishing. The sudden immeisionl
in the fat solidifies the albumen in the flesh of the fi.slij
and renders it easy of digestion. The coating of bread-
cruuibs prevents the fat penetrating into the fish.

TO BROIL FRESH SHAD AND OTHER FISH.

Split, wjish and dry in a cloth, lay the fish, the outside
uppermost, over the coals, and broil a quarter of an hourj
or more. Butter it well, season with pepper and salt!
send it to the table hot. |

The quality of fish depends in a great measure on its
being in or out of season ; certain kinds are said to t^d

m m

Tarhot.

\i)

nlmost poisonous when out of season, ahd projtuce the
identical syinj)tonis occasioned by poison. A very small
(juantity of salmon or skate, it' eaten at iin[)n)per times,
is sutHcient to create a violent purging or vomiting."

TO FRY SALMON STKAKS

Mrs. Bivvgh.

Put into the fryingpari one ounce of butter, then fot
each steak have ready a piece of writing paper, rub on
one side with butter, lay the steak on the buttered side,
and bring the four corners of the paper all over the steak,
then put in the fryingpan and cook with a moderate fire,
the paper will become brown, but you will have all the
tine llavoui' (jf the fish preserved ; when cooked take oft'
the paper and serve.

FRESH MACKKFiKL (BOILED).

Mth. Herri/, Tin'oiifo.

Clean the mackerel and wiite carefully with a<lry, clean
cloth; wash them lightly with another cloth clipped in
vinegar ; wrap each in a coarse linen cloth (floured), basted
closely to the shape of the fish ; put them into a pot with
enough salted water to cover them, and boil them gently
lor half an hour; drain them well ; take a teacup of the
water in which they were boiled and put into a saucepan
with a tab'espoonful of walnut catsup ; let this boil up
well and add a lump of butter the size of an egg, with a
tahlespoonful of browned flour wet in cold water.

TURBOT.

MvH. Broay/u

Make two incisions with the knife across the back, to
prevent the white skin on the back from cracking, rub it

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The Canadian Economist.

with a piece of lemon and salt previous to putting the
water over ; let it lie about three inches under water. A
turbot of seven or eight pounds weight will take an houi-
boiling. Serve with sauce.

TO FRY FISH.

The fat from salt pork is best ; have enough to cover
the fish, and it should be hot when laid ; it should be
rolled in tloui- or Indian meal before frying, and when
brown take it up. Pour the gravy over tl.e fish,

BOILED SALMON TROUT.

Airs. Berry, Toronto.

Clean, wash and dry the trout, put in a thin cloth fitted
to the shape of the fish, put in a fishkettle, cover with
cold salted water, and boil half an hour ; when done un-
wrap and lay in a hot dish.

HADDOCK (FRlEDj.

Mrs. Berry, Toronto.

Place on paper two tablcsj^oonsful of flour ; beat on a
plate one egg, add a little pepper and salt to some bread-
crumbs ; dip pieces of the fish in floui", then in egg, and
roll in bread-crumbs ; place in a pan well prepared and
cook five minutes.

HA1)D0(JK (baked).

Mrs. Berry, Toronto.

Two tablespoonsful of bread-crumbs, one of flour, one of
chopped paisley, one of milk, one of butter, pepper aii'l
fjalt; place in a slightly floured bakingpan ; bake for
three < juarters of an hour. Should it get too dry rub a
little butter on the back of the fish.

Baked Black Bass.

BOILED SALT MACKERKL.

Mrs. Berry, Toronto.

Soak one night in lukewarm water, and change this to
eokl water about half an hour before cooking, j)ut on
with just enough water to cover them, and boil gently for
twenty-five minutes ; drain carefully, and pour melterl
butter on them before serving.

BROILED FRESH MACKEREL.

Mrs. Berry, Toronto.

Cleanse the fish, as for boiling split it open, so that when
laid flat the back-bone will be in the middle ; dust lightly
with salt and lay on a buttered gridiron over a clear fire,
with the inside downwards until it begins to brown ; then
tiun it over, when done lay on a hot dish, butter plenti-
fully, lay another hot dish over it, and let it stand two or
three minutes before sendinsf it to table.

TO COOK FINNAN HADDIES.

Miss Bell Christie.

Peel and lay in a spider ; cover with water. When
this water boils, pour it off and add a second supply, but
not as much as the first. Turn it over, add pepper and a
piece of butter as large as an egg ; cook twenty minutes.

BAKED BLACK BASS.

Home Cook Book.

Eight good sized onions, chopped fine ; half that quan-
tity of bread crumbs, butter size of hen's egg, plenty of
pepper and salt, mix thoroughly with anchovy sauce un-
til quite red. Stuff' your fish with this compound and
pour the rest over it with a little red pepper. Shad,

The Canadian Economist.

pickerel, and trout, are good the same way. Tom. oes
can be use<l instead of anchovies. If using them, take
pork in place of butter, and chop fine.

FRIED MACKEREL.

Home Cook Book.

Cut off the head ; split the fish quite open all alontr
the belly and below it, lay it flat without removing the
backbone ; dust with flour and salt and fry in butter.

STEWED FISH.

Miss Elliott, Gueljih.

Take any nice fresh fish of moderate size, and when it is
drawn and washed, cut it into three or four pieces, and put
them into a stewpan, with ainply sufficient hot water to
keep them from burning; season them with a little salt
and cayenne. After it has been skimmed steadily for
half an hour, have ready a (juarter of a pound of fresh
butter mixed into a smooth paste with a heaped table-
spoonful of flour ; add this to the stew, with a bunch of
sweet marjoram chopped fine, and a sprig of chopped
parsley. If approved, add a small onion pared and sliced
very thin. Cover it closely and let it stew another half-
hour. Then send it to table.

SPICED FISH.

Mhs Elliott, Giielph.

Cold fi.sh that luis been left at dinner is very nice to
put away for the supper table. It should be fresh
salmon, fresh cod, halibut or the remains of any other i
fine laige fish. Take out the back-bone, and cut the|
flesh into moderate sized pieces. Lay it in a deep disli,
that has a cover. Season the fish with cayenne pepper

Stewed Codfish.

a little salt, some grated nutmeg and some blades of
mace, also some whole black pepper-corns, and pour over
it plenty of good vinegar — tarragon vinegar will be an
improvement. Cover it closely, and set it in a cold place
till wanted. We do not recommend cloves or allspice.
Nutmeg, mace and ginger will be found better.

CREAM TllOUT.

Mi8n Elliott, Giielph.

Having prepared the trout very nicely, and cut off the
heads and tails, ])ut the fish into boiling water tliat has
been slightly salted, and simmer for five minutes. Then
take them out and lay them to drain. Put them into a
stew pan and season them well with powdered mace,
nutmeg, and a little cayenne — ail mixed together. Put
in as much rich cream as will cover the fish, adding the
fresh yellow rind of a small lemon grated. Keep the pan
covered and let the fish stew for about ten minutes after
it has begun to simmer. Then dish the lish, and keep
them hot till you have finished the sauce. Mix very
smoothly a small tablespoonful of arrowroot, the juice of
the lemon and two tablespoonsful of sugar, and stir it
into the cream. Pour the sauce over the fish and send
them to table.

STEWED CODFISH.

Miss Elliott, Guelph.

Take fine fresh cod and cut into slices an inch thick,
separate from the bones, lay the pieces of fish in the
bottom of a stewpan ; season them with grated nutmeg,
half a dozen blades of mace, a saltspoonful of cayenne
pepper and a small saucerful of cho|)ped celery or a
bunch of sweet herbs tied together, add a pint of oyster
liciuor and the juice of a lemon. Cover it close and let it
stew gentlv till the fish is almost done, shaking the pan

The Canadian Economifd.

frequently. Then take a piece of fresh butter the size of
an egg, roll it in flour and add it to the stew. Also put
two dozen fine oysters, with what liquor there is about
theui. Cover it again, quicken the fiie again a little and
let the whole continue to stew five minutes longer. Be-
fore you send it to table, remove the bunch of sweet
herbs.

STEWED HALIBUT.

Cut the fish into pieces about foui- inches square, of
course omitting the bone. Season it very slightly with
salt an«l let it rest for half an hour. Then take it out of
the salt, put it in a large, deep dish and strew over it a
mixture of cayenne pepper, ground ginger and grated
nutmeg ; lay among it some small pieces of fresh butter
rolled in grated bread. Add half a pint of vinegar (tarra-
gon vinegar if you have it). Vlace the dish in a slow
oven, and let the halibut cook till thoroughly done, bast-
ing it very frequently with the liquid. When nearl}' done
add a large tablespoonful or more of capers or pickled
nasturtiums.

FRESH SALMON FRIED.

Mrs. Fraser, Almonte.

Cut the slices three-fourths of an inch thick. Dredge
them with flour or dip them in eggs and crumbs. Fry a
light brown. Halibut is prepared and fried as salmon.
Gravy — Butter size of a large eg^^ ; put it in the pan,
dredge with flour ; let it brown ; add cold water and a
little anchovy sauce. Boil a few minutes. Seive witli
the salmon.

FRESH SALMON BOILED.

Mrs. Fraser, Almonte.

From the inside of a fresh salmon, weighing sixteen or
eighteen pounds, take four pounds. Wash it carefully,
^ub the incision with salt ; tie it up in a cloth and boil

How to Bake n I' ink.

o;>

it slowly forty minutes ; when half cooked, turn it over
in the pot. Serve with egg-sauce or drawn butter and
parsley. If any remains from dinner, pour one tea-cup of
vinegar into two tablespoonsful of the liquor in which the
fish was boiled. Heat it scalding hot and pour it over
tho salmon. This is a fine relish for breakfast.

TO BROIL A WHITK FISH.

Home Messenger.

Lay the tish wide open upon a double gridiron, and
broil it as you would a steak.

DRIED CODFISH.

Mlt^s Barbara Greig, South Georgetown,

This should always be laid in soak, at least, one night
before it is wanted ; then take off the skin, and put tho
fish in plenty of cold water, boil it gently for one hour, or
tic it in a cloth and boil it. Serve with Qg^ sauce.

PICKLED FISH.

Home Messenger.

Skin the fish and pack in a dish, cover with olive oil
or butter ; spice with vinegar, seasoned with pepper,
cloves, cinnamon, allspice and .alt ; scald these, and pour
over the fish ; cover closely, and bake till done.

HOW TO BAKE A FISH.

Mrs. (Dr.) Hill, Ottawa.

The more usually received metho.d of preparing either
fresh water or ocean fish for the table by boiling or
frying may be judiciously varied by baking. Of course
this method of cooking is not adapted for the smaller

The Canadian Economist.

varieties of this deli^rlitful and nutritious food, w]»ich is
more commonly eitlier boiled or fried. But when we
have a fish of about three or four pounds weight, such as
a black trout, pike, maskinong^, or possibly haddock, the
plan of baking will be found a most agreeable change,
and acceptable to the palate of the most recherche epicure.
To prepare such a dish in perfection, your first care must
be to select a fish entirely free from the most distant sus-
picion of taint, and this caution will equally apply to all
of the finny tribe destined for the table, for if the least
sign of decomposition be present the " romance " is en-
tirely destroyed ; therefore you cannot be too careful in
this respect, and the well-pi-actised " nose " of the cook or
mistress of the house will, without difficulty, make a
judicious selection. To prepare the fish, remove very
carefully the inside, and wash thoroughly with plent}- of
soft water (either i-ain or river); thoroughly dry with a
nice soft cloth or han<l towel ; then prepare a sufficient
quantity of bread-crumbs, mixed with powdered sage and
seasoned to the palate with pepper and salt, with which
you are to fill the belly part of the fish as full ns possible,
which must then be carefully sewn up to keep the " stuff-
ing" from falling out. Have your stove fire going just as
you would have it prepared for baking an ordinary joint
of meat. Place the fish in an iron pan and put it in the
oven, floui'ing it, and basting it occasionally with good
clean diipping. Turn it once or twice from one side to
the other, until it appears nicely browned, when it will, in
all probability be properly done. Usually from thirtv-
five to forty-five minutes will cook an ordinary sized fish
of three pounds or so, varying of course with its size
and weight at all times. When serving jt on the tal)lea
very small quantity of powdered sugar may be judiciously
thrown over it, an(V nicely prepared drawn butter witli-
out anchovy. Soy, or other fish sauce, appears to be the
correct thing. Try this dish and you wiH not hesitate to
adopt it among your favoured receipts, on the experience
pf a;^ old Housekeeper.

Curried Fish

liROILED SALMON.

Mli^s Barhara Grelg, South (Jeorgetoivn.

(^iit some slices an incli thick, and hroil tliem over a
brit;ht tire for ten or twelve minutes. When both sides
are done, place them on a hot dish. Butter each slice
well with sweet butter. Strew over each a little salt and
pepper to taste and serve.

TO BAKE FISH IN A TIN DISH.

Scale and clean the fish ; diy it well ; put an ounce of
butter or dripping in the dish, and s))rinkle a little chop-
ped parsley and onions at the bottom ; lay in the fish,
season with pepper and salt, and lay over the rest of the
chopped onions and parsley with some bread-crund)s and a
little bit of butter or fat, and a little water or broth over
all ; put the dish in the oven till done.

TO FRY FISH.

The art of frying fish, consists in having })lenty of grease
in the pan, and making it boil to the utmost befoie putting
in the fish, which should have been laid to dry for some
time in a cloth, and then rubbed with eggs and dipped in
bread-crumbs ; the grease should be so hot that it browns
the fish, not burns it, the fish should be turned over. A
fish well fried is not an economical dish, because it requires
a <,Meat deal of fat to fry it in.

CURRIED FISH.

Miss Rachel McDonald, Cornwall.

Divide your fish into cutlets, skin, bone, flour, season
with pepper and salt, and fry them slowly in dripping.
Have ready some rice steamed or boiled. Arrange it in
heaps around the edge of the platter. Within it lay the
iish cutlets, and into the centre of dish pour the curry
prepared i^ the usual way.

The Canadian Economist.

FISH.

Soijer.

Fish ought to be made an article of diet more often
than it is, as the particles it contains tend to purify tin;
blood from the grossness it receives in partaking of animal
food ; and, when taken at the commencement of dinnei-,
tends to assist the digestion of those uibstances which
form the more substantial part of the meal.

HERR1N(JS KOII,ED.

Soyer.

Boil six herrings about twenty minutes in plenty of
salt and water, but only just to simmer ; then have ready
the following sauce : — Put half a gill of cream upon the
fire in a stew-pan ; when it boils add eight spoonsful of
melted butter, one ounce of fresh butter, a little pepper
and salt, and the juice of half a lemon ; dress the fish upon
a dish without a napkin ; sauce over and serve.

FILLETS OF MACKEREL.

Cookery for Invalids.

This fish is not considered easy of digestion, and the
bitter taste it often has renders it disagreeable to many
persons. There is reason to believe fresh mackerel to be
both as wholesome and delicious as other fish, if properly
treated by the cook, the fact being that the want of proper
cleaning gives the mackerel the bad qualities assigned to
it. Fish-mongers cannot clean mackerel properly without
opening the fish and thus damaging its appearance, it must
therefore be done bv the cook. The brown substance
adhering somewhat closely to the back-bone near the head,
is the cause of the bitter flavour, and it must be carefully
removed. Open the fish, take out the roe, and wipe away

Baled Stuvfjeon.

this brown substance witli a cloth. Remove the back-bone.
takinfj[ care not to break the fish witli the {-cissors, trim
away the fins, divide tlie fisli down the middle, sprinkle
with pepper and salt, and flour; place a piece of the roe,
it iimst be soft roe for an invalid, on each half, roll up
ti<,'litly, and place in a small baking dish. If k<'pt close
together the fillets will retain their shape. Mixadessert-
.spoonful of flour in a tablespoonful of cold water, and
stir on to it half a pint of boiling water ; add in a tea-
spoonful of Dinmore's essence of .shrimp, and pour this
saufo into the <lish with the fish. Lay a piece of butter
the size of a nut, on each fillet, put the dish into a moder-
ate oven and bake for threequarters of an hour, or until
(lone. Five minutes before serving, put a teaspoonful of
chopj.ed paisley to the fish. The sauce should be the
thickness of nice buttei- sauce. If too thin before putting
iti the parsley, drain ofl' the .sauce, boil it u]>, add a little
Hour, and return to the fish. Let it remain in the oven
five minutes and serve.

STURGEON STEAK.

Common Sense in the Household.

Skim the steaks carefully and lay in cold .salted water
for one hour, to remove the oily taste, so ofl'ensive to
most palates. Then wdpe each steak dry, salt and broil
over hot coals on a buttered gridiron. Serve in a hot dish
when you have buttered and peppered them, and send up
garnished with parsley, and accompanied by a small dish
containing sliced lemon.

BAKED STURGEON.

Common Sense in the Household.

A ))iece of sturgeon weighing five or six pounds is
fiiough for a handsome dish. Skin it and let it stand in
salt and water for ha,\{ an hour. Parboil it to remove the

The Canadian Economist.

oil ; make a (Ire.ssing of l)read-c;niiiil)S, minute Vtits of fat
salt pork, sweet herbs and Imtter ; gash the upper part of
the fish quite deeply, and rub this force meat well in, j)ut
in a bttking pan with a little water to kee[) it from burn-
ing, and bake for an hour. Serve with a sauce of drawn
butter, in which has been stirred a spoonful of enpor
sauce and another of catsup. This is a Virginia receipt,
and an admirable one.

SALMON CUTLET.

Little Dinners.

Have a slice an inch thick cut from the middle of a
large fish. It will weigh about one pound and a half;
wrap it up in oiled writing })aper and fry in plenty of
fat. It will take about ten minutes. Take it up, drain
all fat away and serve in the paper.

EXCELLENT WAY TO DRESS FINNAN HADDIES.

art of cooking firman baddies is

not generally

The
understood. It is usually boiled, by which means a great
portion of the fish is rendered uneatable, The |)roper way
is to wash it well in hot water, wipe and place it in a pan
and pour over milk and water to almost cover it. Bake
it in an oven twenty minutes, basting occasionally ; when
done put it on a hot dish, rub it over with a bit of butter,
and you have a most delicious breakfast dish.

ANOTHER WAY.

Mrs. Thomas McKay.

Put the fish into a baking-pan, pour over it boiling
water and let it stand ten minutes ; at the end of ten mi-
nutes pour oft* the water and put about a cupful of fresh
boiling water over the fish and a piece of butter the size \
of an egg, and put it in a hot oven. Baste very frequently
and cook twenty minutes,

To Boil Fresh Fish.

TO POT ANY SORT OF FISH.

Old Cooker D Hook.

Scrape and clean tlieni well ; cut them in middling
picc's; season tliem with salt and spices ; pack them close
u|) in a potting-can with plenty of butter above and be-
low : tic some folds of coarse paper on the pot ; then put
thciii in a slow oven, and when tlujy are enough Hzzed
take them out of the can and drain them well from their
li(|U()r; let both cool; put the tish into small whiter pots ;
skim all the butter ott* the li<pior. Then take some more
butter along with that you take from the li(j[Uor, melt it
down and pour it on tlie tish.

Send them in the pots to table.

TO FRY FRESH FISH.

WJud I know.

Have the fish well scalde<l, washed and (b'ained, cut
slits in the side of each ; season them with salt and pep-
per, and roll them in corn Hour ; iiave in your frying-pan
hot lard and bacon drippings ; dip them in i}<^g before
rolling them in corn flour to keep them from breaking.

TO BOIL FRESH FISH.

What I know.

After being well cleaned rub the fish with salt, and pin
it in a towel, put it in a pot of boiling Wcater and keep it
boiling fast ; a large fish will take from half to three quar-
ters of an hour— a small one from fifteen to twenty mi-
nutes. A fat shad is very nice boiled, although rock and
bass are preferred generally; when done take it upon a
fish dish and cover with egg-sauce or drawn butter and
parsley. Pickled mushrooms and walnuts and mushroom
catsup, are good with boiled fish.

2 he Canadian Economist.

PICKLED FISH.

Skin the fisli and ])ack in a deep disli, cover with olive
oil or butter ; spice with vine^^ar seasoned with peppe",
cloves, cinnamon, allspice and salt, cover these closely and
bake until done.

FISH CHOWDER.

Home Mensenger.

Quarter pound of pork cut in pieces , put in the bottom
of the pot and fry out ; put slices of potatoes on this, then
layer of fish, cut up two onions, sliced, and layer of soda
crackers ; repeat these layers ; then pour boilino- water
over till well covered Stew twenty -five minutes.

FROGS.

Home Messenger.

Scald them in salted boiling water, rub them with
lemon juice, and boil for three minutes ; wipe them ; dip
them first in cracker dust, then in eggs (half a cupful
of milk mixed in two eggs, and seasoned with pepper and
salt), then again in cracker crumbs. When they are well
covered with crumbs, clean off the bone at the end with
a dry cloth. Put a tablespoonful of lard and a table-
spoonful of butter in a spider, over a bright fire, and when
hot enough put in the frogs and fry.

THE EDIBLE FROG.

Davidson on Diet.

The edible, or green, frog is abundant in the dift'erent
countries of Europe, though less so in Britain than tlie
common frog. It is greenish above, with three longitu-
dinal yellow lines ; beloW; whitish with black spots ; back
arched or protuberated ; fore feet with four divkled toes;
hind feet with five webbed toes. It spawns about the

The Edible Frog.

month of June, and the young attain tliuir full growth in
about four years, and live to the age of sixteen or seven-
teen. It is very tenacious of life, aand survives for a
considerable time in a mutilated state. It is also very
voracious, and feeds on worms, snails, and even birds,
mice, kc, which are swallowed in the entire state. Uses :
The tlesh of the frog is light, digestible, moderately nu-
tritious, and its Havour is said to resemble that of the
chicken. The hind-quarters are most esteemed, and the
form of dressing generally reconnuended is the fricasnee.
The other parts of the frog are employed in the formation
ofa soup which is highly connnended by some authors
for consumptive persons. Frogs are consumed in innnense
quantities at Vienna and some of the other larger cities
of Europe

They are brought from the country and placed in con-
servatories or large holes in the gi-ound, four or five feet
deep.

CHAPTER VI
SAUCES.

GLENGARRY SAUCE.

Mrs. Alexander, New Edinhiiryh.

TO two pecks of peeled tomatoes, add one quart of vine-
gar, one (juarter pound of salt, one quarter pound of
black pepper, one half-ounce of cayenne pepper, oiif
quarter pound of allspice, one ounce cloves, six onions
and three pounds of brown sugar. Boil the tomatoes till
they can be passed through a sieve, then add the above,
and boil for one hour.

CHUTNA SAUCE.

Mrs. Brown, Ottaiua.

One pound of stoned raisins, one pound of brown sugar,
one halt-pound of salt, one half-pound of ginger, one half-
pound of onions, one quarter-pound of mustard seed, two
ounces of chillies, one half-pound of garlic, three quarter- 1
pound green gooseberries (tart ap})les or green grapes, may
be used in place of gooseberries), these uigredients to U'
well and separately chopped tine, then ndx altogether witli
three bottles of vinegar.

HORSF- RADISH SAUCE.

Grate a quantity of horse-radish. Boil it in sviiH*
-cient water to give it the consistency of sauce, add a pi

White Sauce.

of salt and fcwo or three tablespoonsful of Tarragon vine-
(i-ar, then stir in, off the fire, a gill of cream beaten up
with the yolk of an egg.

GREEN GOOSEBERRY SAUCE FOR BOILED MACKEREL.

Warne's Domestic Cookery.

Half a pint of green gooseberries ; two tablespoons-
f 111 of green sorrel ; a sm all piece of butter, ten ounces of
sugar, a little pepper, salt, and nutmeg. Wash some green
sorrel, and press out the juice through a cloth; boil half
a pint of green gooseberries, drain them from the water,
ami rub them through a sieve. Put the sorrel juice into
a stewpan, allowing about a wineglassful of it to the pulp
of the gooseberries', add a small piece of butter, a lump of
sugar, pepper, salt, and nutmeg. Make the sauce very
hot, and serve it up in a tureen.

CHILLI SAUCE.

Mrs. Grannels, Ottawa

Eight large onions sliced fine, or rather chopped fine,
eight red peppers also chopped, one peck of tomatoes pre-
pared as for table, eight tablespoonsful of salt, one and a
half tablespoonsful of cinnamon, two nutmegs, one tea-
spoonful cf ginger, sixteen cupsful of vinegar, sixteen
tablespoonsful of sugar. Boil all together.

WHITE SAUCE.

Mrs. Brough

Rub, into a convenient-sized stewpan, four ounces of
butter, eight ounces of "Hour. Keep stirring well, take
the pan from the fire, and stir till nearly cool, then pour
in surtioient white-stock, until it is of a nice consistency.
Put on the fire and boil for a quarter of an hour. Keep
stirring continually. Pass it through a sieve to keep for
5

The Canadian Economist.

use. This sauce is the foundation of all white sauces.
Instead of usin^f butter, use sometimes the \ 3lk of an e-^r
and mix with milk or cream, instead of water, a bladu
of mace is an improvement when boiling, and stir.

BROWNING FOR SAUCES.

Put one half-pound of sugar into an iron saucepan,
and melt it over a moderate tire for about twenty-hvc
minutes, stirring continually until it is quite black, Imt
i* must become so by degrees, as too sudden a heat will
make it bitter, then add three pints of water, and in ten
minutes the sugar will be dissolved. Bottle for use.

CUCUMBER SAUCE.

Mrs. S. Christie.

Peel and grate some green cucumbers. Let the pulp
remain on a colander, until the juice drains off, and take
the seeds out. Half till the bottles with this pulp. Fill
up with vinegar and keep well corked.

LEMON PUDDING SAUCE.

To the juice of one large lemon, add one pint of water,
boil and thicken with corn starch, say one spoonful j
sweeten to taste, and add a little lemon essence if desired.

GREEN MAYONNAISE.

Miss Elliott, GiLelph.

This is a fine accompaniment to cold poultry, w
must be cut into small pieces, as for chicken salad, iisiii^'
only the white meat. To begin the Mayonnaise : Put
into a shallow pan the yolks of three fresh eggs, having'
strained out the specks. Having beaten them till liglit
and thick, add, by degrees, a half-pint of salad oil, stirring'
it gradually, so that no oil whatever is to be seen on the

Caulifloiver Sauce.

aucos.
m egg
blade

icepan,
ity-iive
ck, "l>ut
sat will
\ in ten
.se.

the pulp
and take

, of water,

spoonful.

i desive^l.

\lad, usiui:
aise : P"^
gs, bavin;: I

Ttill ligl«
:d, stin-iii?
icn on tW|

surface. Then add two tablespoonsful of Tan agon vine-
«rar, next, a few drops of shalot vinegar, or a very small
onion minced as finely as possible. If you liave at hand
any clear meat gravy, for instance, veal, stir in two or
three tablespoonsful. Add the grated yellow rind and
the juice of a lemon. Pound as much spinach as will
yield a small teaspoonful of green juice. Give it a short
boil up to take off the rawness, and mix it with the
mayonnaise. When cold, pour it over the dish of cold
poultry.

MINT SAUCE.

Miss Elliott, Guclph.

This is only used for roast land) in the spring. Take a
large bunch of fine fresh green mint, that has been wash-
ed well. Strip the leaves from the stems, and mince them
small. Put it into a pint bowl, and mix with it gradu-
ally some of the best vinegar. This sauce must not ])e
the least liijuid, but as thick as horse-radish sauce, t»r
thicker. Make it very thick with the best brown sugar.
Mix it well, and transfer to a small tureen or sauceboat ;
a ([uart or more of mint sauce made as above, but with a
larger pro})ortion of sugar and vinegar, will keep very
well for several weeks in ajar well corked.

CAULIFLOWER SAUCE.

-i

Miss Elliott, Guelph.

Have read}'' some very nice melted butter, made with
milk, and flavoured with nutmeg. Thicken it with ready-
boiled cauliflower cut into little sprigs or blossoms. Give
it one boil up after the cauliflower is in, and send it to
table with ai;y sort of boiled poultry. It will be found
very nice. For a boiled turkey, it is far superior to celery
sauce.

The Canadian Economist.

PARSLEY SAUCE.

M'i^s Elliott, Giielph.

Strip from the stalks the leaves'of some fresh green
parsley ; allow plenty of it ; chop it sliglitly, and whilu
the drawn butter is hot, stir it into tlie parsley, till tlie
butter looks very green. Serve it up with boiled fowl,
rabbits, or tisli. The appearance of parsley sauce will Ito
much improved by stirring in some spinach juice. The
whole will then be a line i^reen.

EGG SAUCE.

Miss Elliott, Gaelpli.

Boil four Q''!,^^ from eight to twelve minutes. Then
lay them in a pan of fresh water, and let them remain till
quite cold. Peel off the shells and take out the eggs.
Chop the yolks and whitos separately; mix: them liglitly
into onedialf pound of mid ted fresh butter, made in the
proportion of a ([uarter pound of butter to two large table-
spoonsful of Hour, ami four of milk and hot water, add
some powdered mace, or nutuieg. Egg sauce is eaten with
boiled tish and poultry, instead of milk or water, you can
use for the melted butter, some of the water in which
chicken or turkey was boiled, or some veal gravy.

FRIED PARSLKY.

Miss Elliott, Giu'lph.

• Pick the small sprigs of parsley from the large stalks.
Wash it, and then throw it into clear cold water. After
the meat or fish that it is to accompany has been fried and
taken out of the pan, give the fat that remains a boil up.
and lay the parsley into it. It will crimp and still con-
tinue green, if not kept frying too long. Take it out.
drain it, and place it before the tire a few minutes to diain
it from the fat. Dish it, laid down on the top of the lish
or steaks.

Kasturtmm Sauce.

frveou
while
U the
fowl,
nil be
The

Thou
laiu till

1 lightly

1} ill the

fc table-

cr, ail<l

:en witli

you can

liicli

fQ stalks.
'. At'tev
fried au*l
boil up,
Is till con-
ic it out,
i to dviii"
the fisli

FENNEL SAUCE.

Mi^'s Elliott, Glu'lph.

The fennel should he young and fresh. Take a large
handful or more, and having washed it clean, strip the
leaves from the stems, and boil it till (juite tender. Put
it into a sieve, and press the water well from it. Mince
it very small, and stir it into melted butter. It is served
up with veal and boiled mackerel, instead of melted
butter, you may put the fennel into gravy, thickened with
butter nnd dredged in flour.

FINE ONION SAUCE.

j\Iiss Elliott, GiU'ljfh.

Peel some nice mild onions an<l boil them in plenty of
milk, sprinkling them well. AVhen done, takt; them out
of the milk (saving it) and slice them veiy thin, cutting
the slices across, so as to make the pieces of onion very
small, return them to the saucepan of milk (adding some
tVesh butter dredged with Hour) season them with jxjw-
(lered mace or nutmeg, and give the onions another boil,
till they are soft enough to mash and to thicken the milk
all through. Eat this sauce with steaks, cutlets, rabbits,
or chickens.

PLAIN ONION SAUCE.

Miss Elliott, Gael ph.

Perl some very small onions, and boil them whole in
milk, seasoned slightly with pepjjcr and salt, and put in
some bits of butter rolled in flour. Let them boil till ten-
der all through, but not till they lose their shape. Eat
them with any sort of boiled meat.

NASTURTIUM SAUCE.

This is eaten with boiled mutton, and is superior to
caper sauce. Gather the green seeds when they are full

The Canadian Economist.

grown, and throw tliem into ajar of vinegar without the
stems. They require no cooking, but keep a muslin bag
of spice in the jar (mace and nutmeg broken small and
a little piece of hot ginger). To use them for sauce, make
some nice melted butter, and as it simmers, throw in plenty
of nasturtiums from the jar. The seeds when gathered
should be full grown, but by no means hard, and the colour
a fine green. If there is the slightest brown tinge, the
nasturtium seeds are too old, and should be kept fur
planting.

TO BROWN FLOUR.

Mrs. Fraser, Almonte.

Spread some flour on a plate, set it in the oven, turn-
ing it up and down and Stirling it frequently that it may
brown equally all through. Put it in a jar and keep it
covered well ; it is useful to stir into gravies to thicken
and colour them.

BROWN BUTTER.

Mrs. Fraser, Almonte.

Put a lump of butter into a frying-pan and toss it
round on the fire till it becomes brown. Then dredge
some brown flour on it and stir it round with a spoon till
it boils ; it must be made quite smooth.

DRAWN BUTTER.

Wind I know.

Put half-pint of water in a skillet, rub (piarter-pound of
butter in a large spoonful of flour ; when the water boils
stir it in and let it boil a few minutes ; season it with par-
sley chopped fine, minced onions (one teaspoonful), parsley
and thyme. Add all these to di-awn butter. It is very
nice for boiled chickens, fish, or leg of mutton.

Cranberry Smtce. 71

CAPER SAUCE.

What I knoiv.

Put some capers in your butter-boat, and pour drawn
butter over them. Nasturtiums make almost as good a
sauce as capers, and are prepared in tlie same way. A few
of them pickled are put in a boat — a butter-boat — and
drawn butter poured over them.

OYSTER SAUCE.

What I know.

Oyster sauce is made in the same way as drawn-butter,
only putting the flour and butter into the oyster juice
instead of water. Either cut the oysters in two or not;
season with mace, salt and pepper.

CRANBERRY SAUCE.

Miss Elliott, Giiclph.

Pick the cranberries clean, seeing that no stems, sticks,
or dead leaves are left among them ; put them into a
colander, or sieve, and wash them thi'ough two waters ;
cook them in an enamelled stew-})an, with or without ad-
ditional water. The water that remains about them after
washing is quite sutticient for stewing them properly. IMo
stewed fruit should be too thin or liquid. Keep a steady
heat under the. cranberries, stirring them up from the bot-
tom frequentl}' ; and, when they are soft, mash them with
the hack of a spoon. When they are quite shapeless, take
them off the fire, and while they are very hot stir in •'•ra •
dually iin ample quantity of nice brown sugar. They re-
quire much sweetening ; season them with nothing else.
Their natural flavour is sufficient (if well sweetened), and
cannot be inqjroved by spice, lemon, or any of the usual
condiments.

Tlie Canadian Economist,

SAGE AND ONION SAUCE.

Miss Elliott, Gael2)h.

Take a bunch of fresh sage leaves ; wash and drain
them ; pick them from the stems, and put them to boil in
a small saucepan, with just water enough to cover them ;
boil them fast about ten minutes ; take them out and
press them in a sieve, to dmin them dry ; then mince or
chop them small. Have ready two onions, boiled tender,
in another saucepan ; chop them Hne, and mix them well
with the minced sage. While warm, mix in a small bit
of nice butter, season with pepper. Put this sauce into a
little tureen, and serve up with roast goose, roast duck ux
roast pork, that has been stuffed with potato, bread, or
other stufling. The sage and onion sauce is for those who
prefer their Havour to any other seasoning for tliosf
dishes. This sauce will be greatly improved if moistened
with the gravy of the duck or goose.

WHITE THICKENING.

Mis8 Elliott, Guelph.

Cut up quarter of a pound of the best fresh butter, and
put it into a well tinned or enamelled saucepan; set it
over a moderate tire, and melt it slowly, shaking it round
frequentl}'^, and taking care to skim it well ; when no
more scum appears on the surface, let it settle a few min-
utes, then pour it off from the sediment at '^e bottom.
Wash the saucepan, or get another clean one, return tlic
melted butter to it, and set it again over the fire ; then
dredge in gradually sutiicient sifted flour to make it very
thick and smooth, stirring it well after each addition of
flour. Do not allow it to brown in the slightest degree,
but keep it perfectly white to the last, simmering, but nut
actually boiling, and taking care that there is no smoke
about the fire. To thicken white sauces or soups, stir in
a tablespoonful or two of this mixture.

Horse- ItddlKh Sauce.

BROWNING.

Miss Elliott, Giielph.

This is to oniich tho ttiste and iin])rovc the colour of
pavies, stews and soups. Mix u ([uarter of a pound of
powdered white sugar witli two ounces of fine fresh but-
ter ; and, having stirred them well together, put them in-
to a saueepnn over the fire, and simmer until it begins to
froth ; then diminish the heat a little. When its colour
])ec'oines a fine dark brown, add a little broth and some
Idades of mace powdered. When it comes to a boil, take
it off, and stir it into whatever you intend to colour.

CELERY SAUCE.

Miss Elliott, GudpJu

S|)lit and cut up into short slips a bunch of celery, hav-
ing taken off the green leaves from the tops. The celery
must have been well washed, and laid an hour in cold
water. Take a pint of milk, and cut up into it a quarter of
a pound of fresh butter that has been well dredged with
flour ; set it over the fire in a saucepan, and add the
colery gradually, also three or four l)lades of mace, broken
up. Boil all slowly together, till the celery is quite soft
and tender, but not dis.solved. The green to])s of the
celery, strewn in when it begins to sinnner, will improve
the flavour. Celery sauce is served up with boiled tur-
key, boiled fowls, and with any sort of fresh fish, boiled
or fried.

HORSE-RADISH SAUCE.

Aliss Ilopkivk, Ottdwa.

One teaspoonful of made mustard, one tablespoonful of
vinegar, three tablespoonsful of thick cream, add grated
horse-radish till it is as thick as onion sauce.

The Canadian Economist.

CARRIKR SAUCE.

Book of the Iloitsehold.

Scrape a small stick of liorse-radisli, cut an onion or
two in thin .slices, put these into a sauce tureen, with a
little vinegar and whole pepper, and set the tureen in a
dripping-pan under a roast of mutton. Serve the sauce
quite hot with the meat.

pooit man's sauce.

Booh of the Household.

Pick a handful of parsley leaves from the stalks, and
mince them fine ; strew over these a little salt, shred fine
six young green onions, add the paisley to them, and put
the whole into a sauce-boat, with three tahlespoonsful of
oil, five of vinc'^nir, some ground Llack pepper, and salt,
stir all these together, and send it up to table. You may
add to it, pickled French beans, or gherkins cut fine, or a
little grated horse-radish.

SAUCE ROBERT.

Book of the Household.

Cut a few onions into dice, which put into a f?ying-i)an
with a bit of butter, and fry them lightly. When nicely
browned, add a dessertspoonful of tlour, a ladleful of
stock, the same of vinegar, some salt and pepper ; reduce
it to a proper thickness, and when ready for table stir in
two dessertspoonsful of mustanl.

CHILLI SAUCE.

Miss Junor, St. Mary s.

Eighteen large ripe tomatoes, six onions, three red pep-
pers, three tablespoonsful of salt, five cupsful of vinegar;
chop fine, cook one hour, one cup of sugar.

Lemon Smtcefor Boiled Fo^vIh. 75

WORCESTER SAUCE.

Mrs. Kurt is, Bradford, Pa.

Cliop fine twenty-four ripe tomatoes peeled, four fjrecn
pcppt'is, one large onion, one (piart of vinegar, half a eu|>-
iul of sugar, two tablespoonsful of salt, one ounce of gin-
fjer, one of allspice, one of cloves, one nutmeg ; mix well,
sinuner for two or three hours until (juite thick.

FRESH TOMATO SAUCE.

This may be served with I'oast meat or poultry, chops,
cutlets, or used for mingling with hashes and stews.
Take a dozen of tomatoes ; skin them and take out the
seeds ; put the pulp in a saucepan with a piece of butter,
the size of an egg of laurel leaf, and a little thyme. Stew
it over a moderate tire, stirring it the while. Add a little
stock or brown sauce. When the mixture has boiled a
short time, pass it through a sieve and flavour it with salt
and cayenne.

ANOTHER TOMATO SAUCE.

Cut ten or a dozen tomatoes into quarters, and put
them into a saucepan with four onions shelled, a little
j)arsley, a little thyme, one clove, and a (quarter-pound of
butter. Set the saucepan on the fire, stirring the con-
tents for about three-(juarters of an hour. Sti'ain the
sauce through a horse hair sieve and serve.

LEMON SAUCE FOR BOILED FOWLS.

.Domestic Cookery.

Take a lemon and pare off the rind, then cut it into
slices, take the kernels out and cut it into small, square
bits; blanch the liver of the fowl, and chop it fine; mix
the lemon and liver together in a boat ; pour on some
hot melted butter, and stir it up.

The Canadian Economist.

TO CRISP PARSLEY.

When you have picked and washed your parsley
quite clean, put it into a dutch oven, or on a sheet of
paper. Set it at a moderate distance from the tire, and
keep turning it till it is quite crisp. Lay little bits of
butter on it, but not to make it greasy. This is a better
method than that of frying,

PRINCE Alfred's sauce.

Little Dinners.

Vinegar, one and a half pints; water, one half pint;
India Soy, one half pint; walnut catsup one half pint;
chillies, one ounce ; shalots, two ounces ; burnt sugar or
colouring, one ounce. Bruise the shalots, and boil the
whole for ten minutes ; let it stan<l until cold, strain and
bottle it. This is an excellent sauce for cold meat, tisli,
or steaks, and can be used whenever piquant sauce is
required.

BUTTER SAUCE.

Little Dinners.

One ounce of flour mixed smooth in four tablespoons-
ful of cold water. Stir it into half a ])int of fast boiliiiij
water ; add a pinch of salt, let it boil up ; then stir in one
and a half ounces of butter.

ORANGE SAUCE FOR GAME.

Soyer.

Peel half an orange, removing all the pith ; cut it intd
slices, and then in tillets ; put tliem in a gill of water to
boil for two minutes ; drain theui on a sieve, throwini;" tin'
water away; place in the stew-pan two tablespoonsful
of broth, and, when boiling, add the orange, a little su^^ar,
simmer ten minutes, skim and serve. The juice of half an

A Very Good and Usefid White Sauce.

orange is an improvement. This is served with duckling
;m<l waterfowl.

GARLIC SAUCE.

Soyer.

Though many dislike the flavour ol* this root, yet those
that like it ought not to be deprived of it. Put in a
stew-pan ten tablespoonsful of broth, a little tomatoes, if
handy. Boil it a few minutes ; scrape half a clove of
garlic, put it in with a little sugar and serve.

MINT SAUCK FOR LAMB.

SoTjer.

Take three tablespoonsful of chopped leaves of green
mint, three of brown sugar, and put into a basin with half
a pint of brown vinegar, stir it up, add one saltspoonful
of ,sa t and serve.

A VERY GOOD AND USEFUL WHITE SAUCE.

Soyer.

Put a quart of white sauce in a stew-pan of a proper
size on a tire, stir continually until reduced to one-third ;
put two yolks of eggs in a basin, stir them well up ; add
your sauce gradually, kee}) stirring, put back in stew-
pan, set it to boil for a few minutes longer, then add oao
pint of boiling milk, which will bring it to its proper
thickness — that is when it adheres trans})arentl3' to the
hack of a spoon. Pass through a tamn>y into a basin,
stir now and then till cold. If not immediately required,
and 1 have any stock left, I use half of it with half of
'uilk. I also try this way, which is ver}'^ convenient.
When the yolks are m and well boiled, I put m a large
gallipot, and when cold cover with pieces of paper, and it
will keep good in winter for two or three weeks, and
above a week in summer, and wdieu I want to use a little

The Canadian Economist.

of it 1 only take a spoonful or two and warm it on the
fire, and add enough milk or white broth to bring it to a
proper thickness and use.

governor's sauce.

Mrs. Rowlands, Kingston.

Slice one peck of green tomatoes, six green peppers, six
large onions, strew half a cup of salt through them, and
let it stand over night ; then strain off the pulp, and put
it in a kettle with vinegar enough to cover it, add a cup
of grated horse-radish, one cup of sugar, one tablespoon-
ful of cloves, one of allspice, and one of cinnamon ; sim-
mer till soft.

CHILLI SAUCE.

Mrs. Bay, Ottatva.

Two red peppers and two onions chopped fine, twelve
ripe tomatoes, skins taken off*, one tablespoonf ul of salt,
one of sugar, one teaspoon of alls[)ice, cloves, ginger and
nutmegs,two cups of vinegar. When the tomatoes, peppers
and onions are thoroughly cooked, add the spices and
vinegar.

CREAM SAUCE.

French Cookery.

Put into a saucepan four ounces of butter, a spoonful of
flour, a good pinch of chopped parsley, and one of chives,
salt, pepper and grated nutmegs, and a glass of cream or
milk ; set it on the fire, and keep stirring it; let it boil a
quarter of an hour. This sauce may be served with i)ota-
toes, turbot, cod and salt fii^h.

^ MELTED BUTTER.

French Cookery.

Put some butter into a saucepan, and let it melt by a
slow fire ; when it has settled at the bottom of the sauce-

Pepper Vinegar and Tarragon Vinegar. 79

1 the
J to a

irs, SIX
n, and
ad put
L a cup
spoon-
i; sim-

twelve
of salt,
jer and
pcppei>

es and

onfulof
■ chives,
ream or
it boil a
\\ ]iota-

jlt hya
|e sauce-

pan, and is very thin, strain it ; mix it with a good deal
of Hue salt, and serve it in a sauce-boat. In Belgium and
some other countries, this sauce is frequently used with
all kinds of fish.

COLD SAUCE FOR FISH.

French Cookery.

Wash and chop very fine some parsley, chervil, tarra-
gon and chives, also the yokes of two hard boiled eggs ;
pass them all through a sieve, add by degrees four spoons-
ful of oil or cream, two of vinegar, and two of mustard.

GAULIC WATER.

French Cookery.

Pick a clove of garlic ; mince and crush it ; then put it
into a little water to give it the fiavour ; strain it through
a sieve, and make use of it for sauces. Or vinegar may
be thus flavoured.

PEPPER VINEGAR.

Home Messenger.

Fill a quart bottle or jar with small peppers, either
green or ripe. Put two tablespoonsful of sugar and till
with vinegar. Invaluable in seasoning sauces, and good
to eat with fish or meat.

PEPPER VINEGAR AND TARRAGON VINEGAR.

Home Messenger.

Fill a quart bottle with small peppers either green or
iipe ; put in two tablespoonsful of sugar, and fill with
good vinegar. Tarragon vinegar can be made after the
above recipe, only substituting three ounces of tarragon
leaves (to be bought of first-class druggists) for the pep-^
pers.

The Canadian Economist.

MINT VINEGAR.

Home Messenger.

Take a glass jar and put loosely into it enough nice
clean mint leaves to fill it ; then pour over enough go(,(l
vinegar to fill the bottle full. Cork tight and let it stand
for three weeks. Then pour off* into another bottle and
keep to flavour mint sauce, ttc.

MAITRE D'HOTEL BUTTER.

Home Messenger.

Mix — butter the size of an egg, the juice of half a lemon,
and two or three sprigs of parsley, chopped very fine;
pepper and salt, all together. Spread this over any broiled
meat or fish when hot ; then put the dish into the oven
a few minutes to allow the butter to penetrate the meat.

HORSE-RADISH SAUCE.

Home Messenger.

One teacupful of grated horse-radish, a tablespoonful
of ground mustard, one taljlespoonful of sugar, four of
vinegar, and one of olive oil, pepper and salt.

EGG SAUCE.

Home Messenger.

Cut up three hard-boiled eggs in small dice, salt, pep-
per, minced onions, one teaspoonful parsley and thyme,
add all these to drawn butter.

BREAD SAUCE.

Home Messenger.

Boil an onion in a pot of milk for five minutes, take it
out and pour the milk over a quarter of a pound of finely
sifted bread crumbs, add Cayenne pepper and salt to taste.

Sauces.

Stir over the fire until it boils and isquite thick. A small
piece of butter, or a little cream may be added.

HORSE-RADISH SAUCE.

Home Messenger.

Beat a quarter of a pound of butter to a cream and mix
witli it a quarter of a pint of cream, half a stick of horse-
radish grated finely, pepper, salt and distilled white vine-
gar to taste. The sauce shonlrl be as thick as good cream,
it should be kept cool. Serve in a sauce tureen.

SAUCES.

CasselVs Dictionary of Cool'cry.

The skill and knowledge of a cook is shown in nothing
more assuredly tlian in the way in wliich she manufac-
tures and chooses sauces. M. Soyer used to say that
sauces are to cookery what grannnar is to language, and
the gamut is to nmsic : and another great authority says,
"that a good sauce ought to call into activity each rami-
fication of the palatic organs." However this may be,
sauce ought certainly to serve either as a relish or a finish
to the meat which it accompanies. It ought, too, to be
carefully made and attractively sent to table. With re-
gard to sauces in general, it should be remembered that
liot saucea should be served very hot, that when sauces
need to be kept hot ; they should not be kept boiling but
should be put into a Judn-maric, or failing this, the sauce-
jian should be put in a vessel containing boiling water ;
that eggs and acids should not be added to sauce until it
has cooled for two minutes, and after they have been
added the sauce should be stirred without ceasing and
should not be allowed to boil ; that cream should be
boiled before it is mixed with boiling sauce, and that the
sauce should be stirred well after it is put in. An enam-
melled saucepan is the best in which to make sauce.

The Canadian Economist.

ROUX.

Cassell's Dictio7iary of Cookery.

Roux is simply a mixture of flour and butter, which
when baked is used for thickening soups and gravies. It
is frequently spoken of as a brown or white thickening,
it should be kept in a covered jar, and will remain good
for months. A teasj)oonful is generally sufficient to
thicken a pint of gravy.

BROWN ROUX.

Cassell's Dictionary of Cookery.

Dissolve half a pound of fresh butter, skim it well, let it
stand for a minute and pour it away from the impurities
which will settle to the bottom. Put the clear oily part
into a saucepan over a slow iire and shake into it about
seven or eight ounces of fine flour, or as nmch as will
make a thick paste. Stir constantly and heat the i:)repa-
ration slowly and equally until it is very thick and of a
bright brown colour. Put it into a jar and stir a spoonful
into soup or gravy as it is needed. A teaspoonful will
thicken half a pint of gravy. Roux may be mixed with
hot or cold stock. If cold stir it over the fire till it boils ;
if hot, moisten the roux giadually with the stock, and oil'
the fire to keep it from lumping.

PIQUANT SAUCE.

Cassell's Dictionary of Cookery.

Mince very finely a tablespoonful of cajjers, a table-
spoonful of shalots, a table spoonful of gherkins. Put them
into a saucepan with a (quarter of a teaspoonful of pepper
and three tablespoonsful of vinegar, and let them simmer
gently for three minutes. Add half a pint of broth or
stock, a quarter of a teaspoonful Liebig's extract of meat,
a teaspoonful of the essence of anchovy, and a dessert

Pennet Sauce.

spoonful of brown thickening. Boil the sauce until it ia
thick and smooth, skim carefully and it is ready for use.
If brown thickening is not at hand mix half an ounce of
butter with half an ounce of flour and stir these ingredi-
ents quickly together over a moderate fire until the mix-
ture is brightly coloured ; moisten with the stock and
pour over it the gherkins, &c. Time — one quarter of an
hour. Sufhcient for nearly a pot of sauce.

FENNEL SAUCE.

Cassell's Dictionary of Cookery.

Make some good melted butter, in the propoi'tion of a
quarter of a pound of butter, a dessertspoonful of flour,
and a wineglassful of water. Blend the butter and
Hour together, reserving one ounce of the butter to stir in
after it has been thickened and removed from the fire.
Chop enough of fennel to fill a tablespoon, and put it with
the butter when it is on the point of boiling. Do not let
it boil, but simmer for a minute or two, then remove and
stir in the remaining butter. Serve in a tureen. Sufficient
for five or six mackerel.

CHAPTER VII.

ROAST BEEF AND YORKSHIRE PUDDING.
Mrs. Berry, Toronto.

SET a piece of beef to roast upon a grating. Three
quarters of an hour before it is done, mix the pud-
ding and pour into the pan. Continue to roast the Itcef.
the dripping meanwliile fallinj/; upon the pudding below,
and wlien both are done, cut in squares and lay arounil
the meat vvlien dished. Receipt for pudding, one pint of
milk, four eggs, whites and yolks beaten separately, two
cup.sful of Hour, one teaspoonful of salt.

BEEF-A-LA-MODE.

Mrs. Browjh, Ottatva.

Take a piece of the thick part of the rump of beef,
about four ])ounds, not too fat, take half a pound of fiit
bac(m and a calf's foot, cut the l)acon into pieces two inclns
long, and half an inch square, lard the beef through with
the bacon. Place the beef into the pan, and also the f(M
divided into two, and a bunch of sweet herbs, twomidiHi-
sized carrots, four or six onions cut into slices, a teaspuoii-
ful of salt, half a one of pepi)er, one pint of water, puttlie
cover on the pan to prevent the steam escaping. Wluii
done, remove all the fat from the top. Put the beef in a
dish with the foot on each side, and the carrots and onioib
round, throw the gravy over, take away the herbs. Thkl
as you may perceive, is a most exquisite dish, and it l^
good cold.

To make Minced Collops.

MINCED MEAT.

Mrs. Brough, Ottaiva.

The remains of any kind of cooked meat will be found
very good, cut in tliin slices longways, as many pieces as
you can, laying them altogether, and cut in as small pieces
cross-ways as you wish, then put into a wooden bowl and
mince fine. Cut off any hard pieces of skin, and put them
on to boil for two or three hours, with a quart or more of
water, and boil it down to one-half pint. Put in one or
two onions, one teaspoonful of salt, one-half of pepper,
one teaspoonful of Hour. This for one pound of meat.
Then put all in the frying-pan, adding the half-pint of
strained stock. Let it remain until it has simmered ten
minutes, take up and serve with a slice of toast cut in dice
ami put round the dish.

TO rOT A LEG OF BEEF.

M'Kenzies Beceipfs.

Boil a leg of beef till the meat will come off the bone
easily ; then mix it with a cow-heel previously cut into
tliin ])ieces, and season the whole with salt and spice.
Add a little of the liquor in which the leg of beef was
boiled, put into a colander or some other vessel that will
lot the liquor lun off. Place a very heavy weight over
it, and it will be ready for use in a day or two. It may
he kept in souse made of bran, boiled in water with the
addition of a little vineoar.

TO MAKE MINCED COLLOPS.

Mrs. Brovgh, Ottaiua.

Procure a nice thick steak of the round of beef ; cut
out the bone and all the skin and any outside hard pieces.
Put those on the fire for stock, with one or tw'o onions
and boil for two or three hours down to one-half pint of

The Canadian Economic.

water. Cut the steak in small pieces, then put in a wooden
bowl, and mince fine ; then put into the saucepan with no
water ; put on the fire and beat them with a pounder,
until you see they are set, which will be in about seven
or ten minutes, then strain the stock, and put to the col-
lops with one teaspoonful of sugar, one of salt, one-half
of pe})per, one teaspoonful of Hour. This (piantity to one
pound of meat, simmer for an hour, and serve with a slice
of toast cut in dice and put round the dish.

FILLET OF BEEF WITH SAUCE HOLLANDAISE.

Mr8. Campbell, Toronto.

One and a half pounds of fillet of beef, one pound of po-
tatoes, yolks of two eggs, cne tablespoonful of cold water,
one of cream, one ounce of butter, one half tablespoonful of
lemon juice, half a teaspoonful of peppei*, half a teaspoonful
of salt. The fillet must first be cut into slices nearly an
inch in thickness. Place them then upon a slightly greased
gridiron, and broil over a clear fire for eight minutes, turn-
ing them constantl3^ Take then a small thin saucepan ;
put into it the yolk of an g^^ ; pour over thym the cold
water, and whisk until well mixed, add the cream, lemon
juice and butter, season with a very little of the pepper
and salt, and place the saucepan either in a larger sauce-
pan of boiling water, or over a very slow fire, and whisk
the contents until the butter melts, and it rises to a froth.
The slices of beef must now be arranged on a dish, in
a circle, the end of one piece being made to lop over the
other until the circle is complete. Pour over the sauce,
Garnish the whole with a sprinkle of chopped parsley.
Around the dish place a row of potato balls, prepared in
this manner — one pound of potatoes, cut them with a
French vegetable cutter, as many balls as the potatoes
will furnish. Dry the balls well in a towel, throw them
into hot lard for four minutes, when fired, drain them for |
a moment and place them on a dish,

Beef Cutlets. 87

£0 MAKE BEEF TENDER.

Miss Douglas, Kingston.

Cut your steaks, the day before using, into slices about
two inches thick ; rub over them a small quantity of car-
bonate of soda, wash off next morning. Cut into suitable
tliii'kness. The same process will answer for fowl, legs of
mutton, &c.

STUFFED BEEFSTEAK.

Miss Douglas, Kingston.

Get tender steak, put it on the rack in your drij)ping-
pan. Put some small pieces of the fat in your ])an, let
your steak lie on the rack, until a skin comes over it, then
turn over and do likewise. Take bread crumbs, butter,
pepper, and salt, the same as for a fowl, spread them upon
the upper part of the steak, put into the oven and bake
well.

STUFFED BEEFSTEAK.

Mrs. James Dalgleish.

Stuffed beefsteak is as nice for dinner as a much more
expensive roast, and it can be prepared from a rather poor
flank or round- steak. Pound well, season with pepper and
salt, then spread with a nice dressing. Roll out and tie
closely with twine. Put in a kettle a quart of boiling
water. Boil slowly one hour, take out and place in drip-
l)ing pan, adding water in which it was boiled, basting
until a nice brown, and making gravy of the drippings.
It is delicious, sliced cold.

BEEF CUTLETS.

Cookery for Invalids.

To vary the mutton chop by an almost equally digesti-
Ible morsel of meat is a great point. There is, however,

The Canadian Economist

fiomc Httlo prejudice in Enf^'land (and in Canada too), and
no little i<]fnorance on the subject of beef cutlets, or fillet
steaks. They are voted tasteless, and many people .suj).
pose thoy can only be had from the undeitut of the .sir-
loin. Butchers, however, will not cut cutlets properly,
and the best way is to buy the whole undercut of the
rump, and to divide it into cutlets at home. A portion
of this fillet of beef can be reserved for a roast, and is
always improved by being hijuddy salted and peppered, and
hung in a cool place for a <lay. In warm weather the
meat should be carefully rubbed over with vine^^ar before
it is sprinkled with salt and pepper. For cutlets trim
away every particle of skin and fat, leaving only the de-
licate round fillet, which divide into slices half an incli
thick. Slightly pepper and salt the cutlets, and set them
aside on a plate for two hours or more, then broil tluiii
slowly, turning often for five or six minutes. The}- can
either be .served plainly or with a piece of butter, fine
and fi'esh, the size of a filbert mixed with chopped par-
sley, pepper, and salt, laid on each cutlet the moment be-
fore serving.

BEEF CUTLET SAUTE.

Cookery for Invalids.

Prepare the cutlets as for boiling, have ready the fiv-
ing-pan, which should be of the smallest size and perfectly
clean, a small piece of dissolved buttei', put in the cutlet,
let it cook as gently as possible for half a minute, then
turn it on the other side for the same time, and so continue j
turning till the cutlet is done. If parsley is liked, \\]m^
the cutlet is last turned, sprinkle a little, nicely-chopped,
on the upper side, put the cutlet to a very hot plate, pair j
over it any gravy which may be in the pan and serve veiy
hot. A slice taken from the undercut of the sirloin n)ayj
be cooked in this way. The great art of serving this little
dish to perfection, lies in slow cooking and frequent tuin-

Curried Beef.

TRIPK.

Cookei^y for Invalids.

Ttipo is exceed ill j^ly wi^ll suited to delicnte digestions.

Tliere is some little difHculty in making it savoury witii-
niit the use of onions, but where these are not ohjeeted to,
it will he found a eliangi^ from fish and other light diet.
When tripe comes in from the sliop, it should be eoUvsidered
only half cooked, and from two to three hours is not too
long to simmer it. To stew tripe white, put one-half of a
jiouiid in a stewpan with a quarter of a ])int of water, a
saltspoonfvd of salt, a pinch of peppej;, and two minced
onions. Let it simmer gently for two hours or witil per-
fectly tender. Then strain the gravy, take off every . ticlo
of fat, boil it up, and thicken it with a small desst oon-
lul of flour mixed smooth in two or three tablespooiisful
of cream or milk. Put the tripe back into tliis sauce, and
let it simmer very gently for a (juarter of an hour. Lemon
juit'o or a few drops of vinegar are good additions to triite.

BEEF BROSE.

Casscirs JJidionary of Cool-ery.

Take the liquor from the boiling of a large joint of
liei'f After the meat has been removed, make it come to
the l)oil and stir into it some oatmeal, which lias been
piH'viously browned in an oven. Send it to table quite
hot, but not too thick. A little of the liquor made to boil
up will remedy this.

CURRIED BEEF.

CasseWs Dictionary of Cookery.

Cut an onion and half a baking apple, peeled and cored,
into very small pieces, and fry them in a saucepan for tw'o
or three minutes. Add a pound of cold roast or boiled
heef cut into thin slices, fry the meat and pour over it half
a pint of water, in which has been stirj'ed a teaspoonful

The Canadian Economist.

of curry powder, and simmer for ten minutes. Serve with
boiled rice in a separate dish.

hunter's beef.

Get a nice round of beef, weighing about twenty-five
pounds, and hang it for two or three days, according to
the weather. When hung long enough, put it into a salt-
ing pan, reduce the following ingredients to powder, and
rub it into the meat every morning for eighteen or twenty
days, turning it at every rubbing, three ounces of salt-
petre, three ounces of coarse sugar, one ounce of cloves,
one nutmeg, hal^an ounce of allspice, one pound of s'^U,
and half a pound of bay-salt. When salt enough, cleanse
it from the brine, put a bandage round the whole extent
of the meat to keep it in shape, ai, 1 lay it in a pan with
half a pint of water at the bottom, and shred suet on
the top of the beef. Cover all with a paste composed of
flour and water and bake it for about six hours. Do not
remove the paste until the heat has quite gone off. The
bandage round the beef should be clean, and not quite
new. The gravy left at the bottom of the pan should be
preserved. It will be found excellent for made dishes of
any kind. The beef may be glazed and garnished with
savourj'^ ]^\\Y.

LARDED BEEF.

The Dinner Year- Booh.

Make perpendicular incisions in your cold roast, having
trimmed the top snioothly and thrust in lardoons of fat salt
pork, set closely together. Take the fat from the cold
grayVv ^"d add to the latter a little minced onion, or table-
spoonful of catsup, and a large cup of boiling water. Lay
the meat in a dripping-pan, pour the gravy upon it, invert
another pan over it, and cook it in a nioderate oven about
an hour. Turn the meat once, and baste six times with
the gravy. Dish the meat ; strain the gravy, thicken it
with browned flour, boil up, and pour into a boat.

Beef Pasty.

SOUSED BEEF.

Take cither Imttock, chuck, or brisket of beef, and sea-
son with s.alt and pepper for four days ; then roll it up as
even us you can, tie a cloth fast about it, and boil it in
salt and water till it is tender, then souse it in water and
vineL'ai" and a little salt. Put it in a hook frame to form it
round and upi'ight, then dry it in some smoky place^ or
in the air. Wlien you wish to use it, cut it out in slices
and serve it with sugar and mustard.

BEEF SMOKED, HAM15U11G.

Take a rump of beef, put it into a pan, with juniper
lierries, thyme, l)asil, clove of garlic, bay leaf, cloves and
onions cut in slices. Cover your pan very carefully so as
to exclude all air; turn your meat every two or three
(lays; at the end of a fortnight take it out, and after hav-
ing washed it in seveial waters, drain it for four and
twenty hours ; then wraj) it in a clean cloth, put it into
a saucepan, and let it stew for seven or eight hours ; take
it out and let it drain. Serve cold the same as ham.

RIIJ OF BEEF.

Book of the Household. •

Keep two or three ribs of beef till perfectly tender, take
out the bones and skewer the meat as round as possible.
Some cook eggs and stuff them with beef stuffing. At first
have a gentle fire and then make it stronger. It will take
four or five hours.

BEEF PASTY.

Booh of the Household.

Take a small rump or sirloin of beef, bone it and beat

it v\'ell with a rolling pin, to five pounds of beef, take two

i ounces of sugar, rub it well into the meat, and let it lie

for twenty -four hours ; then wipe it clean, and season it

The Canadian Economist.

highly with salt, pepper, and nutmeg ; put it in your
pasty, and lay over it one pound of butter ; close it up
and bake it. Put the bones into a pan with just as mucli
water as will cover them, and bake them to make gravy,
and when the pasty is drawn, put in some of this gravy,

FILLET OF BEEF ROASTED AND LARDED.

Booh of the Household.

Take of the superfluous fat and tie the fillet ready for
cooking ; lard it at each extremity, leaving the middle
without lard. Let it soak for some days in oil seasoned
wuth onions, parsley, lemon juice and pepper. Truss it
in the form of an S or a round, and roast it till it retains
a good colour. Dish it with any sauce you may think
best.

REEF LOAF.

The Home Cook Book.

Three and a-half pounds of beef, minced very fine anJ
uncooked ; four large crackers, crushed very fine, ouecird
one cupful of milk, butter size of an egg, one tables] )oontul
of salt, one of pep])er, mix in shape of a loaf, and liakein
a slow oven two hours and a-half, basting often ; to b«j
eaten cold. Very nice for tea and lunch.

TO STEW A ROUND OF BEEF.

Miss Barbara Greig, South Geoiyefoivn.

Boil the beef until it is rather more than half done.j
Gash it with a sharp knife, then lub it over with saltl
and i>epper and sweet herbs^ chopped fine, also one onii^iij
cut small, dredge it with flour, strew bits of butter ovirl
and put it into a dinner pot with a pint or more of m
water in which it was boi'ed ; cover it clof^ely, and lit itj
bake or stew slowly for two hours; add a little hotwatfl
when it may be necessary to keep it from burning. Ti

Best Way to Cook a Sirloin Steak.

in your
)se it up
as iimcli
:e gravy,
is <j!;vaYv,

ready for
le iiiiddle
. seasoned
Truss it
it retains
nay think

y fine and
le, one eg?, ,
i)los])()ontiil
d 1 take in I
ten ; to k\

11.

I half (lone.!

{y Avitli salt!

one oniottj

imtlerovetl

liore of tliel

andloti<

hut water]

linii-. Tiir

it once, when it is nicely browned, take it up, add a little
boiling" ^vater to the gravy. Stir it well together, let it
boil up once, and then pour it over the meat.

BEST WAY TO COOK A SIRLOIN STEAK.

Mrs. Thos. McKay.

Piocui-e a sirloin steak, about an inch thick. Place it

on a ni at board, and trim it well by cutting off all the

skin from round the edge of tin) steak, and any fat that

may be on it, leaving in the bone. Beat it well with a

beefsteak hammer. Have the frying-pan heating, and

when (piite hot, put in a piece of butter the size of a

hickory nut, and tip the pan round and round, so tliat the

butter will go all over the surface of the pan. Put in tlu^

steak, and keep turning it every seeond, constantly, witli

a |)aneake slice (two .;f thein is better than one) for live

iiiiimtes. While th's operation is going on, have your

assit'tte warming, have it very hot indeed, and have your

meat eover very hot also, heat it over steam, and when

the steak is ready, [)ut on the assiette a tablespoonful

of uuishroom catsup, and put the steak on it, take a ])iece

of butter about the size of a walnut, and with the point

of a knife kee[) })ressing in the half of this butter, in nips

all ovt'i- the surface of the steak. But you must pi'ess it

ill with the point of a knife remember, and sprinkle pep-

pci' Mud salt over to suit the taste. Turn over the steak

and do the same to the other side with the other half of

the butter, put a sprinkle of pepper and salt on it too. To

mak(! the gravy, when the steak is put on the dish, put a

tablespoonful or so of boiling water in the frying pan, tilt

it roinid once or twice and pour it on the assiette, on the

side of the <lish (not on the steak) and let it run down.

This is very imi)ortant. If more gravy is recpiii'ed, take

the trimmings and a little bit of the end of the steak, and

put on in a saucepan an hour or so before using the steak,

and you will have nice gravy. Of course the steak can hq

The Canadian Economist.

broiled on a gridiron, but this mode of cooking it is pre-
ferred.

TO COOK BEEFSTEAK.

Mrs. Smith, Bristol.

Place the spider on a hot fire; when it is (juite hot;
put on the steak, which should be an inch thick, have as
few pieces as possible. Keep turning it to prevent burn-
ing. If the pan is hot enough, it ought to be turned
every fifteen seconds. In tliree minutes place it on a
platter previously warmed, and sprinkle salt and pepper
to suit, also one ounce of butter, to each pound of ^;teak.

SPICED BEEF.

Mrs. St'itt, OttauHi.

Ingredients — twelve to fourteen pounds rouml beef, oiio-
half pound of coarse brown sugar, one ounce saltpetre,
quarter pound pounded allspice, one pound coarse salt.
Kub the sugar well into tlie beef, let it lie one day, then
rub in the salt. Turn daily for a fortnight. Put it into
warm water and boil very gently from three and a-half
to four hours, according to weight. To be served cold.

SPICED ROUND OF BEEF.

Mrs. {Senator) Vidal, Sdrnia.

Let the round drain for a day, then one-half pound
coarse brown sugar, and rub for three days all over, after
which rub well every day, for three weeks, with the follow-
ing mixture : three-quarter pound of common salt, four
ounces of black pepper, two ounces of saltpetre, one and a-luilf
of allspice, one and a-half of cloves. All pounded very tine,
and mix well together. When ready to bake place in a
pan with two bits of nice fat over it. Make a crust of any
kind of meal or Hour. Cover the round and pan, so as U)
keep in the steam, and bake from four to five hours, ac-
cordinfj to size of round.

To Pot Beef.

SCARLET BEEF.

Mrs. Hugh Young, Sand Point.

Mix a little mace, cloves, allspice, black pepper, and salt-
])i'tie. Rill) it well into two })ounds of tender lean beef ;
et it lie six days, tuniini;' it daily and rubbing it with
the pickle. Then roll and tie it tinnly with tape, put it
and the pickle into a small jar, with a slice of beef suet
under and over it, tie it closely, and bake it an hour. It
is eaten cold, cut in thin slices and garnishe<l with parsley.
If kept long, the colour fades.

SCARLET REEF.

Old Cookery Book.

Take a piece of a breast of very fat beef ; blanch it
twenty-four hours in cold water ; then drain the water
iiway from it, and dry it well with a cloth, rub it well
with brown sugar, salt, and saltpetre, turn it evcy day
for a fv>rtnight, and then ])oil it, it eats very well hot with
greens, and when sliced down, makes a veiy pretty cold
asset.

TO POT BEEF.

Old Cookery Book.

Take some slices of a rump or a hock-bone of beef; strew
a little saltpetre on it; let it lie two days; then put it *
in the ])otting-can with a good deal of butter and suet ;
tie it close up with paper and put in a fpiick oven ; let it
bake two or three hours ; then taki it out and pour all
the fat and grav}'' clean from it ; when it is coM pull it all
into threads and beat very fitie in a moi-tar : season it with
salt and mixed spices. Whatever weight of beef you have,
take the same weight of sweet butter, oil and skim it,
pom- it on the meat and keep back the grounds. You
trust work the butter and meat well together ; then press
it into small white pots, and oil some more butter, pour it

The Canadian Eccnomist

on the top, and tie them close up with paper. You may
send it in the pots to the table.

TO RED A RUMP OF BEEF.

Old Cookery Book.

For one rump, take two ounces of saltpetre, a quarter
pound brown sugar, half-pound of bay salt, one ounce of
Jamaica pepper, two drops of cloves, a nutmeg or two,
beat and mix them altoixether, and rub it into the beef
as well as you can ; then rub it over with common salt,
bed and cover it with the same. Let it lie three weeks,
turning it every other day, and then hang it u[).

TO COLLAR BEEF.

Old Cookery Book.

Take the nine-holes of beef; bone it; rub it well with
salt and saltpetre ; let it lie three or four days, or more,
according to the thickness of the beef; take it up and
dry it well with a cloth ; then season it very well with
mixed s])ices and sweet herbs ; roll it up very hard and
roll a cloth about it ; tie tlie cloth very tight at both ends;
bind tlie whole collar very firm with broad tape ; ])ut it
into a pot of boiling water; be sure to kt^e}) it nlwavs
covered with water. If it is very thick, it will take nearly
four hours boilin<jf. When it is boiled, hanuf it up bv one
of the ends of the cloth to drop the water from it, when
it is cohl loose it out of the bindinirs. You may make a
collar of pork the very same way ; it takes always a little
more boilin<j: than beef.

BEEF LTVER f'OR GRAVY. -

Wariws Every-d(.i,y Cookery.

The liver must be first hung up to drain. After that
salt it well and leave it twenty-tour hours in a dish. Thou j
hang it up to drain, and when it has ceased dripping, hand

Beef Olives.

nav

Lavter
ico oi
' two,
» beei
1 salt,
weeks,

ill witl\
,r luoiv.
1 lip autl
iU Nvitli
avil and
tU ends;
; put it
always
e uoavly
-> by OIK'
it,Vlu"U

make a
s a littk

,ttei- tlial :
ih. Thou'

it in a dry place for use. It is excellent for gravy to cut-
lets and all made dishes.

TO ROAST A FRESH TONGUE.

Warne's Every -day Cookery .

The tongue; twenty-four cloves, a quarter pound of but-
ter ; about six ounces of bread-crumbs ; two eggs. Soak
the 'ongiie till it has thoroughly disgorged, in lukewarm
water, for about ten or twelve hours. Trim and scrape
it, stick it over with the cloves, and boil it slowly for
two, or, if large, three hours. Then take it up, and brush
it over with the yolks of the eggs, sprinkle it with bread-
crumbs. Run a long iron skewer through it, and roast
it of a nice brown, basting it constantly with butter. Put
it on a hot dish, and pour round it half a pint of good
gravy. Serve it with red currant jelly.

TO DRESS A bullock's HEART.

Warnes Evevy-day Cookery.

One heart ; veal stuffing ; half a pint of rich gravy.
Soak a bullock's heart for three hours in warm water ; re-
move the lopes and stuff the inside with veal forcemeat ;
sew it securely in ; fasten some white paper over the heart
and roast it tw^o hours before a strong fire, keeping it
basted frequently. Just before serving, remove the paper,
baste and froth it up, and serve with a rich gravy poured
round it, and currant jelly, separately.

BEEF OLIVES.

Warne's Every -day Cookery.

A pound and half of rump steak ; three yolks ot eggs,
la little beaten mace, pej^por, and salt, t(3acupral of bread-
ltnunl)s, two ounces of marrow or suet, a spi'ig of parsley,
Itlie rind of half a lemon ; one pint of brown gravy ; a tea-
Bpoonful of ketchup; one of browning; a teaspoonful of

TJie Cau'idlaii Economist.

lemon pickle, a piece of butter rolled in flour ; eight force-
iDcat balls, (^ut the steak into slices of about half an
inch thick, and six or seven inches lon_i^, rub them over
with the yolk of a beaten eg<^, and strew thickly over them
some bread-crum1)s, the marrow or suet chopped fine, then
the ])jirsley minced, the grated I'ind of half a lemon, a little
beaten mace and some pepper and salt, all mixed well to-
gether. Roll each olive round, fasten it with a small
skewer, and brown them lightly In^t'ore the fire in a Dutch
oven. Then put them into a stewpan with the gravy,
ketchup, browning, and lemon pickle, thicken with apiece
of butter rolled in Hour, and serve the olives in the gravy.
Garnish with forcemeat balls.

TO PREPARE A ROUND OF REEF FOR RAKING.

Let it lie one night in common salt and saltpetre ; and
rub it very well ; then take a very small quantity of all-
spice, nutmeg, mace, and black pepper, ground very tine;
rub one half on the beef at first, and the remainder, a little
every day for nine days, when it will be fit foi' bakini:.
The (piantity of spice de[)ends on the piece of beef, on tlif
size of it. Lijuht brown sumir must be mixed with tlif
saltpetre and spice. The beef must be larded with some
suet previous to baking it.

REEFSTEAK DUMPLING.

Choose a juicy piece of beef without much fat and cut
it into neat slices, about half an inch thick, sprinkle some
salt and pej)per over them, place a small lump of Imtter
on each, roll them up tight and fiour them a little. Line
a basin with plain suet pastes fill it with the rolls of beet,
add a few mushrooms and a little catsup. Cover up tlie
meat with the paste, tie up the basin in a floured cloth,
and boil it three hours.

TO PRESERVE MEAT IN SUMMER.

('Oating meat with dry wheaten flour will retain It

• • • I

sweet for a three-fold lengthened period, even in tropical

Beef.

climates, the flour acting as an i.solater against air and
iiKjisture. Decomposition will not occur at the tempera-
ture of freezing. This proves the great advantage of ice-
chests for the pi'cservation of food.

BKEF.

CdsseU's } lout ('hold Guide.

Inordinary weather a round of beef, weigliing seven or
eight pounds, will be sufliciently salted for domestic use
ill tive or six days ; but meat absorbs salt in hot weather
imich (piicker than in cold. During the former, it must
he protected from flies, whose maggots are not afraid of
hrine, by throwing net or muslin over it, or kee2)ing it
under a wire-work cover, or in a meat safe. Rub the
meat all over with half an ounce of saltpetre, to give it
colour. Let it remain so for two or three hours. Then
you may |)ile over the meat half a pound or so of good
hrown sugar. This is not essential, but is a great improve-
ment ; those who taste the beef will find the flavour good,
without guessing the reason why. Then cover it com-
pletely with conmion salt, piled over it, till every part of
it is hidden. To be sparing of this useful article is very
poor economy ; it is hardly prudent to spoil Ave shillings
worth of meat, for the sake of two pennyworth of salt.
Turn the beef in the salting-pan every day, and ladle it
with the brine which comes away from it. Before boiling
it, rinse it rapidly in cold spring water. You may stuff
it in one or two places with chopped parsley, thrust into
lioles nmde through it with a knife. Lean joints of V)eef
should always have a portion of fat salted with them to
bu hoiled and served at the same time. Set salt beef on
the fire with the water cold, and remove the scum as fast
as it rises. When it boils, throw in turnips, carrots,
unions, and parsnips ; if approved afterwards, allow it
only to bubble up without ever coming to a gallop. Beef
that has long been salted in brine, before it can be cooked,

100

The Canadian Economist.

must have some of the salt drawn out by steeping in fresh
water.

MEAT (JLAZK IN A HURRY.

(For tlic ahove or other meats to be served cold.)

Caswell H Ifoitf<ehold Guide.

(Jut a quarter of a pound of beef or veal into very tliin
slices ; fry them in butter over a gentle fire ; tai<e the
fryingpau off the hre, add a wineglassfid of water, pepptr,
and salt. Set tlie pan on the fire again ; .scrape the inside
with a spoon ; let it boil up and thicken ; pass it throii^'h
a strainer into a cup, and it is lit for apphcation to the
meat to be glazed.

'^^^i

CHAPTER VIII.
TO BOIL A HAM.

WaviKt's Eccry-day Coolery.

A BLADE of mace ; a few cloves, a spiif,^ of thyine,
and two bay leaves. Well soak the liani in a large
(luaiitity of water for twenty-four hoiii-s, then trim and
sfiaite it very clean, put it into a large stewpan with more
tluiii suHieient water to cover it. Put in a Made of mace,
a few cloves, a sprig of thyme and two bay-leaves. Boil
it for four or five hours, according to the weight ; and
when done, let it become cold in the li(jUor in wliich it was
liniled. Then remove the rind carefully without injuring
the fat, press a cloth over it to al)sorb as much of the grease
as possiWe, and shake some brea<l ras]>ings over the fat,
or brush it thickly over with glaze. Serve it cold, gar-
nislu'd with parsley, or aspic jelly in the dish. Ornament
the knuckle with a paper frill and vegetable flowers.

OH TO SERVE HOT.

Warnes Every-day Cookery.

Before placing your ham in soak, run a small sharp
knitr into it close to the bone, and if when withdrawn, it
has a pleasant smell, the ham is good. Lay it in cold
water to soak for twenty-four hours, if it has hung long,
clianging the water twice ; but twelve hours is the usual
time for a Yorkshire ham. Before boilinfj, wash i^ chor-
ougnly, and trim it neatly, removing any rusty parts.
I Cover it well with water, bring it gradually to a boil, tak-

102

The Canadian Economist.

ing care that it continues to do so (but not too fast), and
as the scum rises skim tlie pot carefully. When it is done.
draw off the skin, and sift bread-raspings over the ham.
Place a frill of paper ""'^und the knuckle and serve.

1 STKAM BACON.

Warnes Every -day Cookery.

It is a mistake to boil bacon, it should be steamed.
No waste then takes place as to quantity, and thetiavour
is quite preserved, while the bacon is much more tender,
as it cannot well be spoiled by too much boiling, or rsitluT
too quick boiling. Scrape the outer rind or skin wdl,
wash the bac^on, ])ut it in a steamer over a pot of boilinj,'
water and steam it for as long as re(|uii-ed, by the weight.
Serve it with veal or fowls or by itself with gi'cens.

LARDING BACON.

Warnes Every -day CooJcery.

Bacon to be used for larding should be very fiiiii
and fat, and should not be cured v^'ith salt|)etre, the etioct
of which is to redden white meats. Hub the pieces of
bacon you wish to keep for larding with tine salt, Jay them
well salted, one on the other, put a weight on them
and leave them for six weeks in pickle, then have them
smoked (juite dry. Directions for larding are given in this
work, but only practice can enable the cook to lard nicely.

TO STEAM A HAM.

Warne's Evevy-day Cookery.

If the ham has been hung for some time, put int(^ coM
water, and let it soak all night, or let it lie on a damp stoiu'
sprinkled with water for two days to mellow. Wash it
well, put it into a steamer — there are proper ones made
for the purpose — over a pot of boiling water. Steam it

To Broil ,^i(Jf Port

103

loilhijj;

firm
ert'oc't
ices of
tlioiu
Ihoiii
tliem

111 tliis
nicely.

'asli it
Is made
Iteam i^

for as long timo as the weight re(iiiiros, the projiortion f)f
tjinr if'ivtin al)Ove. Tins is by far the host way of cooUintj^
0, ham. It prevents waste ami retains the Havour. When
it is (lone, skin it and strew hread-raspings over it as usunl.
If you preserve the skin as whole as possible, and cover
the ham when cold with it, it will prevent its becoming

dry.

TO nOIL RACON.

Wariies E eery-day Cookery.

Tf very salt, s(mk it in soft water two honi-s boffore cook-
in;4. Put it into a sauce})an with ])lenty of water, and let
it boil gently. If a fine piece of the gammon oi bacon, it
limy, when done, have the skin as in hams, stripped off',
and have finely powdered bread-ras[)ings strewed over it.

PORK TENDER-LOINS.

Warnes Every-day Cookery.

Are either fried or broileil. In eitluu' cast; they re([iiire
to 1)1' very thorou'dilv done, and served without niavv,
simply adding a tablespoonful of vinegar to the dripping
fium the gridiron in the pan,

TO FRY SALT PORK.

Warnc's E eery-day Cookery.

Salt pork is greatly improved by soaking it in milk
two or three hours, then rolling it in Indian meal butore
frying.

TO BROIL SALT TORK.

Warne's Every -day Cookery.

Soak some thin slices of salt pork in milk for two or three
hours, lay on the fine double gridiron, and turn quickly,
so as not to scorch. This makes a delicious supper-dish.

104

The Camadian Economist

if cooked and eaten promptly. It should not be taken
off the coals till the family are seated at the table. Serve
on a very hot dish.

TO BAKE SALT PORK.

Warnes Every-day Cookery.

Let it soak over nigho in skimmed milk, then bake like
fresh pork.

PORK AND BEANS.

Warnes Every-day Cookery.

One quart of beans soaked over night in tepid water,
in which has been dissolved one teaspoonful of soda.
Early in the morning pour this water oft*, add two (piarts
of boiling water and half a teaspoonful of soda, boil tlic
bcians two hours, until the skin crack. Then drain, put
into a bean-pot, or large tin or earthen dish, in the centre
of which is a pound of salt pork scored in small squares.
Let the beans come up to the level of the rind of the
pork, pour over this one quart of boiling water, in which
two tablespoonsful of molasses have been stirred. Cover
and bake slowly from two to four hours. If necessary,
you may add a teacup more of boiling water.

CHESHIRE PORK-PIE.

Common Sense in the Household.

Cut two or three pounds of lean fresh pork into stiips
as long and as wide as your middle iSnger. Line a but-
tered dish with putf-paste ; put in a layer of pork searoned
with pepper, salt, and nutmeg, or mace ; next a layei- of
juicy apples, sliced and covered with about an ounce ot
white sugar ; then more pork, and so on, until you are
ready for the paste cover, when pour in half a pint of
sweet cider, and stick bits of butter all over the top.
Cover with a thick lid of puff-paste, cut a slit in the top,

Sausage.

105

brush over with beaten egg and ba^ce an hour and a half.
Tliis is an English dish, and is famous in the region from
which it takes its name. It is much liked by those who
have tried it, and is considered by some equal to our
mince-pie. Yorkshire pork -pie is made in the same way,
witli tl>j omission of Jie apples, sugar, and nutmeg, and
tlie addition of sage to the seasoning.

SAUSAGE.

Common Sense in the Household.

Six pounds of lean fresli pork, three pounds of fat fresh
pork, twelve teaspoonsful of powdered sage, six of black
pepper, six of salt, two of powdered mace, two of powdered
cloves, one grated nutmeg. (Jriud the meat, fat and lean,
in a sausage mill, or chop it very fine. The mill is better,
and the grinding does not occupy one-tenth of the time
that chopping does, to say nothing of the labour ; one can
lie bought for three or four dollars, and will well repay
the })urchaser. Mix the seasoning in with your hamls,
taste to be sure all is right, and pack dc^wn in stone jai*s,
pouring melted lard on the top. Another way of preserv-
iiK' thorn is to make lontj narrov/ baijs of muslin, lar^re
t'liouiih to contain each enough sausage for a family dish.
Fill tluun v/ith the meat, dip in melted lard, and hang
from the bear.Ts of the cellar. If you wish to pack in the
intesLines of the j)ig, the}' should Ix; carefully prepared
as follows : Empty them, cut them in lengths, and lay for
two (lays in salt and water. Turn them inside out, and
lay in soak one day longer. Scrape them, rinse well in
sod}) iuid water, wi[)e and blow into one end, having tied
up the otlier with a bit of twine. If they are whole and
ckar, ^tuff with the meat ; tie up and hang in the store-
room or cellar. Thc^se aie fried in their cases in a clean
thy fiying-pan, until brown. If you have the sausage
meat in bulk, make into small round flat cakes and fry
iu the same way. Some dip in egg and pounded cracker-

lOG

Tlie Canadian Economist.

crumbs, others roll in flour before cooking. Their own
fa,t will cook them. Send to table dry and hot, but do
not let them fry hard. When one side is dons, turn the
other. The fire should be very brisk. Ten minutes or
twelve at the outside, is long enough to cook them.

LARD.

Common Sense in tJie Household.

Every housekeeper knows how unfit for really nice
cooking is the pressed lard sold in stores as the best and
cheapest. " It is close and tough, melts slowly, and is
sometimes diversified by fil)rous lumps." And when laid
has been " tried out " by the usual process, it is often
mixed with so much water as to remind us unpleasantly
that it is bought b> weight. The best way of preparinij
the " leaf lard," as it is called, is to skin it carefully, wash
and let it drain ; then put it, cut into bits, into a lartj^e
clean tin kettle or bucket, and set this in a pot of boiling
water. Stir from time to time until it has melted ; throw
in a very little salt, to make the sediment settle ; anil
when it is hot — (it should not boil fast at any time, bnt
simmer gently until clear). Strain through a coarse cloth
into jars. Do not squeeze the cloth so long as the clear
fat will run through, and when you press the refuse into
a difi'erent vessel to be used for commoner purposes than
the other.

TO PICKLE PORK.

Hams, shoulders, chines and " middlings " are the parts
of the hog which are usually pickled. This is done ;b
soon as may l)e .^fter the meat is fairly cold, especially in
moderate weatlier. When you can jiackdown pork twenty-
four hours after butchering, it is best to doso unless the cold
be severe enough to preserve it longer. Four pounds of
salt, one pound of brown sugar, one ounce saltpetre in
three gallons of water. Put into a large saucepan ami

A Roast of Porh.

107

boil for half an hour, skimming off the scnm. WHien cold,
pour over the meat and let it lie for a few days. This is
intended to corn a small quantity of meat for family use,

FKIED HAM.

Common Sense in the Household.

If raw, soak as for broiling. Cook in a hot frying-pan
turning often till it is done. Serve with or without the
gravy as you please.

PLANS FOR MAKING THE MOST OF A PIG.

Make some of the commonest parts of the pig into sau-
sages, chopping the lean by itself very tine, and the fat
not so fine, season highly with salt and pep]ier as you
pioceed, and sage and savory. Have cheap factory cot-
ton bags made, as thick as your arm, pack in the chopped
meat very tight, tie close and hang where tlicy will freew.
To use, rip up the bag as far as you nee<l. slice and fry.
If these are made before Christmas, they will keep all
winter.

Rinds and sausage tiimmings boil to a jelly. Season
with pepper, salt, and sage. Cut them in small pieces.
They will keep to use slowly. Warm in a spider, with
a little of its own liquid and a tablespoonful of vinegar
enough for breakfast.

The bones are kept for soups, such as peas, beans, rice,
kc. Don't pot the whole head. Pickle the cheeks They
are very choice parts. Make a cheese of the rest, along
with the feet, ankles, tail, ears, &C.

A ROAST OF PORK.

A small piece of pork, the kidneys and lieart stuffed
witli potatoes and onions or bread. Put the ])ork in the
optre of the dish. The kidneys at each side, the heart
and tongue at the ends.

108

llie Canadian Economist.

LEG OF FRESH PORK ROASTED.

Home Messencjer Booh.

Score in crossed lines a leg of pork ; run the knife
around the bone until it is loosened, take out the hone
and fill the place with a rich stufHng made of stale bread,
seasoned with butter, salt, pepper, and onion. Takg a few
stitches to prevent the stuffing from coming out. Put it
on the spit and baste it with fresh butter (it is more deli-
cate than lard). Fresh pork r(T(uires longer cooking tlian
any other meat. Serve with hot a[)})le sauce and fresli
potatoes cut in quarteis and fried. It will take from
three to four hours to cook, according to size.

PORK SPARK RIBS.

Home Afessenger Bool:

Are best M^ell broiled over a slow fire, and served witl)
hot apple sauce.

SUCKING PIG.

Home Messenger Booh.

Sucking pig is merely jilain roasted, stuffed with veal
stuffing, but before putting it to roast, it requires to Ic
rubbed very dry and floured, otherwise the skin would
not eat crisp ; the usual method of serving it is to cut otl'
the head, and divide the body and head of tlie pig in halves
lengthwise ; pour over some sauce made of the bi-ainsaiid
a little brown sauce, or of white melted butter, nicely
seasoned with salt, pepper, and sugar; serve apj^le sauce
separate in a boat, if approved of.

ROAST PIG.

Dinner Year Book.

See that the butcher has done his pait well, in cleaning
the month-old pig. Rinse out with soda and water, then

Pork Cutlets.

109

witli fair water, wiping the pig dry, inside and out.
P)Vj>aie a dressing of a cupful of crumbs, half a chopped
onion, two teaspoonsful of powdered sage, three of melted
Imtter, a salts})Oonful of salt, and as much pep})er, half a
uratod nutmeg and the yolks of two beaten eggs. Moisten
with half a cupful of souo-stock, and stuff* the little fellow
into his original size and shape. Sew him up, and place
hill, u a kneeling }H)sture in the dripping pan, skewering
or tying his legs in the proper position. Dredge with flour,
Pour a little hot-salted water in the dripping pan. Baste
with butter and water three times as the pig warms ; af-
terwards with gravy from the dripping-pan. When he
he'nns to smoke all over, rub every ten minutes with a
rag di})ped in melted butter. This will keep tlu; skin
from cracking. Rojist in a moderate steady oven for two
hours. Put the innocent still kneeling upon a large hot
dish ; surround with celery and blanched celery tops. Put
a wreath of green about his neck, and a sprig of celery
in his mouth. Skim and strain the gravy ; thicken with
hrowned Hour ; boil up, aihl the juice of a lemcm, and serve
in a boat. In carving, cut off' the head first ; then split
down the back ; take ott'hams and shoulders, and separate
the ribs.

POllK CUTLETS.

Little Dinners.

Cut them from a loin of small, dairy fed pork. The
best })lan is to take the meat in one piece from the bones,
and then divide it into cutlets. Trim away nearly all the
lat, and let the cutlets be about half an iucn thick. Save
the kidney for a breakfast dish, but use the under fillet
as cutlets. Take all the bones and skin, with any bits of
bacon and ham you may have, fry them brown with two
sliced onions, and put them on to boil for two hours, in
only enough water to cover them, the object being to
cake the gravy strong. Strain it and let it gr j cold, in
order to remove the fat. This done, put it on to boil down

110

The Canadian Economist.

with isinglass or gelatine, and enough browning to give
it a good colour. When you have hroiled the cutlets, un-
til they are nicely done and a little brown, brush tliem
over with this glaze, arrange nicely on a dish, and put
round them some tomato sauce, made from tomato com-
pote, to be had at all Italian warehouses. In order not
to waste any, put the compote into an earthenware jar
with a little of the pork glaze, set it in a saucepan of
water, and so let it get hot.

FILLET OF rOEK.

Miss Elliott, Guelph.

Cut a fillet or round, handsomely and evenly, from a
fine leg of fresh pork. Remove the bone. Make a stuff-
ing or forcemeat of grated bread-crumbs, butter, a tea-
spoonful of sweet marjoram, or tarragon leaves, and sage
leaves enougli to make a small teaspe)onful when minct'tl
or rubbed fine ; all well mixed and slightly seasoned with
pepper and salt. Then stufl' it closely into the holr
fi'om whence the bone was taken. Score the skin of the
pork to go all round the fillet. These circles should be
very close together or about half an inch apart. Rul) into
them lightly a little powdered sage. Roast it well till it
is thoroughly done throughout, as pork if the least under-
done is not fit to eat. Place it for the first hour, not very
close to the fire, that the meat may get well heated all
through, before the skin begins to harden, so as to pre-
vent the heat from penetrating sufficiently. Then set as
near the tire as it can be placed witliout danger of scorch-
ing. Keep it roasting steadily with a bright, good, regu-
lar fire for two or three hours, or longer still if it is a laigo
fillet. It may require four h«nirs. Baste it at the begin-
ning with sweet oil (which will make it crisp), or with
lard.

spare Rih of Porh.
pig's cheek (a new method).

Ill

Soyer.

Pi-ociirc a pig's cheek, nicely pickled, boil well until it
is very teniler, tie half a pint of split peas in a cloth, put
tlieiu into a stewpan of boiling water, boil about hali an
hour, take them out, pass through a hair sieve, put them
into a stewpan with an ounce of butter, a little pepper
and salt and four eggs. Stir them over the fire until the
ei:fgs are pai'tially set, then spread it over th^ v'^^n^ cheek,
e^r.f with a paste-brush, sprinkle bread-crumbs over, place
in tlie oven ten minutes, brown it with a salamander, and
serve.

LOIN OR NECK OF P(HIK (NORMANDY FASHION).

Soyer.

Procure a neck or loin, put it in a common earthen dish
having previously scored the rind, rub over with a little
oil or butter, place about twenty potatoes, cut in halves or
in ([uarters, in the dish with the pork, ten onions peeled,
and twenty apples peeled and (juartered, place in a warm
oven for an hour and a-half or more, then dress it upon
the dish with the apples, onions, and potatoes around and
serve.

SPARK RIB OF PORK.

Soyer.

WIk'U sjjitted, rub some flour over the rind, roast it
Itefori' a clear tire, not too strong, or cover it with paper ;
about ten minutes before taking it up, throw some pow-
dered sage over it, and froth it up with some butter in a
spoon, and serve with gravy under. Afterwards baste it
with its own gravy. When done, skim the fat from the
Si"avy, and dredge in it a little flour to thicken it. Send
the pork to table with the gravy in a boat ; and a deep

112

The Canadian Economist.

dish of apple sauce, made very thick, flavoured with lemon
and sweetened well.

HIND QUARTER OF SUCKING PIG.

Soyer.

Cut off the skin, cover with paper, and roast before a
quick fire about three ([uarters of an hour, ten minutes
before being ready, remove the paj^er and baste it ; serve
with gravy under, and mint sauce and salad.

SALT PORK.

Soyer.

Pork is salted in the same manner as described for lieef,
omitting the sal-prunella, but of course not requiring so
long a time ; a leg weigliiug seven pounds would be well
salted in a week, as also would a hand and spring weigh-
ing about ten pounds, and either would require two hours
boiling, putting them in a stewpan, with cold water, and
serving with carrots and greens and pease-pudding.

ITALIAN PORK.

Soyer.

Take a nice leg of fresh pork; rub it well with fine salt
and let it lie in the salt a week or ten days. Wlien you
wish to cook it, ])ut the pork in a large pot with jiif^t
sufiicient water to cover it, and let it simmer four hours,
skimming it well. Then take it out, and lay it on a large
dish. Pour the water from the pot into an earthen pan:
skim it and let it cool while you are skimming the |)ork,
tlien put into a pot one pint of good vinegar, mixed with
halt pound of brown sugar, and a pint of the water in
which the pork has been boiled, and from which has been
carefully skinnned oft all the fat. Put in the pork with
the upper side toward the bottom of the pot. Set it again

Pig's Feet and Ears.

113

over the fii'o which must first be increased, and heat the
inside of the })otlid by standing it upright against tho
front of the fire. Then cover the pot closely and let the
pork stew for an hour and a-half longer ; basting it fre-
quently with the liquid ai-ound it, and keeping the potlid
as hot as possible, that the meat may be well browned.
When done, the pork will have s6mewhat the appearance
of being coated with molasses. Serve up tlie gravy with
it. What is left of the meat, may be sliced cold for break -
fa-st and luncheon.

POUK OLIVES.

Soyer.

Cut slices from a fillet or leg of cold fresh pork. Make
a forcemeat in the usual manner, only substituting for
sweet herbs, some sage-leaves chopped fine. When the
slices are covered with the forcemeat, and rolled up and
tied round, stew them slowly either in cold gravy left of
tliL' pork or in fresh lard. Drain them well before they
go to table. Serve them up on a bed of mashed turnips
or potatoes.

pig's feet and ears.

GasselVs Dictionary of Cookery.

Clean and soak the feet and ears, and boil them in
water until they are tender. Split the feet in halves,
draw out the bones, and press them between two dishes
until they are cold and stiff. Cut the ears into strips half
an inch wide and set them also aside. When they are to
be served dissolve two ounces of fresh butter and mix
smoothly with it a teaspoonful of flour. Slice two good
sizeil onions and stew them in the mixture until they are
tender ; put in the ears, ami wdien they are hot stir in with
theiu a teaspoonful of mixed mustard. Turn the whole
u})on a hot dish and keep it in a warm place. Dip the
feet into clarified butter and seasoned bread crumbs, and

The Canadian Economist.

boil over a clear fire. Put them on the dish with the
ears, &c. and serve as hot as possible.

pig's fry.

CasselVs Dictionary of Cookery.

Procure a fresh pig's f"y. Wasli it well and dry it,
then cut it into slices the third of an inch in thickness.
Butter a l)akin<j^-dish, cover the bottom witli a layer of
the lean slices, and sprinkle over them a little powdcii'd
sage, minced onions, ])epper and salt; place sliced jtota-
toes on these and then a laver of fat slices with a littlf
more seasoning, and sliced potatoes over the whole. Fill
the dish with l)oiling stock or water, mixed smoothly
with a small portion of flour and bake in a moderate oven.
Serve very hot. Time to bake — two hours and a half.
Sufficient for three or four persons.

CLAZE FOR HAMS.

InvalliVs Cook.

Take a small quantity of clear brown soup and let it
boil very fast till it becomes thick, or if this is not at
hand take about three or four tablespoon.sf ul of the gravy
from under dripping and simmer it for three or four hours
with a little isinglass or gelatine in it till it becomes (juite
stiff. Aj)ply while hot with a paste brush. In either case
be careful it does not burn.

PORK JELLY.

Invalid's Cook.

Salt a pig's feet and ears for two or three days, then
put them into a saucepan with sufficient water to cover
them and boil them quickly for several hours till the meat
leaves the bones. Ihen take them out, throw away the
"bones and cut the meat into very small pieces as if for a

Tocififed Raslers of Bacon.

115

mince. After this has heen done i)iit it all back again
into the saucepan with a little pepjuT. This must now be
Ituiled very slowly till it becomes thick and almost a jelly ;
then put it into a shape and turn out when cold. A little
mace, sage and parsley, chopped very fine, may be added
to riiivourit if liked ; but if so the herbs nmst only be
added at the last, as if boiled they give a greenish hue to
the jelly. Calf's ff"'t )r cow heels dressed in the same
way make a very light and nourishing jelly.

TOASTED RASHERS OF BACON,

Cookery Made Easy.

New bacon, that is freshly-cured bacon, should always be

procured for toasting, it is nicer and nnieh more nourishing

than old dry bacon. If you like it fat the ribs or '^ack

])art is the best ; but if you like it ])retty lean, the cushion

is by far the best ; the whole of the thick part of the

cushion will cut into tine rashers ; they should be cut

about one-si. \th of an inch thick. Before you toast rashers

of bacon, always cut off' the rind and also the outside (^f

tlie bottom ; when so done, lay them in a small dish before

the file for about five minutes, on one side, then turn

them and do them five minutes on the other side, taking

care to catch all the gravy which drops from it in the

dish, and serve it up in the same dish gravy and all ; for

when the rind and bottom is cut otf before you put it

down to toast, all the gravy which drops from it is nice,

and clear, and nourishing. Many families have the bacon

and gravy served up with bread, merely on account of

its superior healthiness, to bread and butter or buttered

toast, for breakfast. To fry bacon in a fryingpan is the

most wasteful way it can be dressed, and is now considered

to be both vulvar and discreditable. Cold bacon cut into

slices a quarter of an inch thick, with a little crust of

bread grated over them and laid in a cheese-toaster before

the tire till they are brown on both sides, are very good

116

TJie Canadian Economist,

for breakfast ; about three minutes for each side will he
enough for them, with a bright tire.

HAM '10 AST.

Inval'uVs Cook.

"When a ham gets unsiglitly for the table, take off as
much of it as you require, and mince it uj) very finely.
To one pint of nrince put two tal)lespO()nsful of ereuiii or
new milk ; l)()il it five minutes, and have well buttered
toast ready to lay it upon at the end of that time. Then
strew l)read erund)S, with which a little parsh^y has lutn
mixed, on the toj) and brown it over with a salanicandei',
or in the oven.

PORK JELLY.

Invalid's Cook.

Salt n pig's feet and ears for two or three days; then
put them into a saucepan, with sutKcient water to cover
them, and boil them quickly for several hours till the
meat leaves the bone ; then take them out, throw away
the bones, and cut the meat into very small x)ieces, as if
for a mince ; after this has been done, put it all back again
into the saucepan with a little pepper ; this must now
be boiled very slowly, till it becomes thick, and ahnosta
jelly; when, put into a shape and turn out when cold;
a little mace, sage, and parsley, chopped very tine, may be
added to flavour it, if liked ; but if so the herbs nuist
only be adiled at the last, as if boiled they give a greenish
hue to the jell3\ Calf's feet or cow heels, dressed in the
same way, make a light and very nourishing jelly.

TO FRY HAM.

True Guide to Househeeping.

Cut a ham thiough the middle, then you get the fat
and lean in good proportions; lay it on your pan or

Tripe, Fried,

117

H s)ii<l('r, and cover it so tliat it may cook tender in tho
will be ^ stc.'im. When nearly done, let it Hnisli open, that tho
sttiini may evaporate, and tliat it may brown sliyhtly.

FllIKI) SALT PORK.

T)'i(c Guide to Jfou^ekeeping.

Fried salt pork and n])ples is a favonrite dish in tho
country, hut it is seldom seen in th(; city. After tlie pork
is lVie(l, some of the fat should be taken out lest the
a|>])les should be oily; acid apples shoid<l be chosen be-
cause tiiey cook more easily ; tliey should be cut in slices
ucress the wiiole apple about two or three times as thick
as a new dolhir. Fried till tender, and brown on both
sides, laid around the pork. If you have cold potatoes,
slice and brown them in tho same way.

TO UROIL HAM.

Mrs. Maxwell.

Ham should be sliced thin and done over a quick tire ;
sometimes ham is too saltv, in which case von should
soak in jilenty of hot water before boilinf^. When this
is done, care nmst be taken to dry the ham well from the
water.

TRIPE FRIED.

Little Dinners.

Stew a pound of tii]ie in well-seasoned stock ; when
peirectly tender, cut it into neat square pieces ; then fry
a li<;ht brown in a little butter, and season with pepper
aii(l salt ; cut a pound of onions in slices, fry a nice brown,
and then simmer them until very tender in a little of the
liipior in which the tripe was stewed; when they are
d()ii(\ put the tripe with them into the stewpan, add a
taUcspoonful of chopped parsley and one of vinegar;

118

21ie Canadian Economist.

simmer together cor a minute and send to table imme-
diately.

WHITE TKIPE.

Invalid's Cook.

Put half a pound in a stewpan, with a quarter of a
pint of water, a sakspoonful of salt, a pinch of pei)per,an(l
two minced onions ; let it simmer gently for two hours,
or until perfectly tender ; then strain the gravy, take oft"
every particle of fat, boil it uj) and thicken it with a
dessertspoonful of flour mixed smooth in two or three
tablespoonsful of cream or milk. Put the tripe back ^nto
this sauce and let it simmer gently for a quarter of an
hour. To stew tripe brown, put it into beef tea or good
gravy instead of water, and thicken it with flour mixed
smooth in gravy. Lemon juice or a fev*'^ droj)s of French
vinegar are good additions to tripe.

TRIPE ROASTED.

Wayne's Domestic Cooltery.

Some pieces of tripe, some forcemeat, a little flour, some
butter ; cut the tripe into good sized pieces and spread
some forcemeat over tliem ; roll them up securely, and
tie tliem upon a small spit, or roast them upon a cradle
spit ; flour and baste them with butter, and serve them
up garnished with icmon in slices and melted butter.

TRIPE BROILED.

CasseWs Dictionary of Coolcery.

Take two pounds of perfectly chsan dressed tripe. If
there be time, soak it in milk for some hours before boil-
ing, and if it should happen that the milk turns sour, the
acidity which the tripe will thus acquire, will improve it
rather than otherwise. If the tripe cannot be soaked,
wash it in cold water, then cut it into pieces about three

Fricasseed Tripe.

119

inches loii^ and two broad ; put it into a saucepan, and
cover with equal parts of cold milk and water ; let it boil,
then add three moderate size<l onions, a tablespoonf ul of
salt, and half a teaspoonful of pepper-corns ; cover the
pan closely, and simmer the tripe gently until tender ;
lift out the onions, mince them finely and press them
tlnough a coarse siev^e ; mix with them as much melted
butter, made with milk instead of water, as will make a
thick sauce, and serve the tripe on a hot dish with the
same poured over it, or if preferred, the sauce may oe
served separately in a tureen. Some cooks flavour the
sauce with mustard and a little vinegar.

TRIPE FOR INVALIDS.

CasselVs DicHonary of Cookery.

Take half a pound of freshly-dressed tripe ; wash it and
cut into squares and remove almost all the fat ; cut up half
a pound of lean beef in the same way, and put both into
a stew pan with half a pint of cold water, half a spoonful
of mustard, a small lump of sugar and a little salt ; bring
the licjuor to the boil, skim carefully, then draw the sauce-
pan to the side and let its contents simmer gently for
three hours; mix a tf^aspoonful of corn flour to a smooth
paste with about a tablespoonful of cold water ; stir this
into the sauce "^nd boil it gently for a few ndnutes ; put
the meat on a hot dish, pour the sauce over it and serve.

FRICASSEED TRIPE.

CasselVs Dictionary of Cookery.

Take about two pounds of tripe; cut it into pieces
abort three inches long and two broad ; wash it in cold
wat .'r and dry it in a cloth ; put it into a stewpan ; cover
with equal parts of miik and water ; add two (mions and
a bunch of parsley, and simmer gently for an hour ; rub
an ounce of butter smoothly with a little flour ; moisten

120

The Canadian Economiist.

with a quarter of a pint of cream and stir it into the sauce ;
add the thin rind of half a lemon, a little pepper and salt,
and the eighth part of a grated nutmeg ; then simmer for
another hour ; put the tripe into a hot dish ; take the
sauce from the fire, stir a lump of butter into it, till it is
dissolved, and pour it over the tripe. In stewing tripe
be careful that it does not burn.

TONGUE.

Economical Cook Booh

If the tongue is dry, let it soak several hours before
boiling it slowly; if just out of pickle, the water should
l)oil when it goes in. A tongue presser soon saves itself
in making the small end go farther, and causing no waste.

FRESH ox TONGUE.

CasseU's Dictionary of Cookery.

Put the tongue on the fire in cold water, simmer slowly
till tender, and then remove the skin. Melt two ounces
of butter in a stewpan ; dust in a tablespoonful of Hour
and as much grated bread as the butter will take up and
brown. Mince small a few rashers of bacon, do the same
with an onion, and add them to the sauce with the juice
of a lemon and a slice of its jieel. Thin the sauce with a
little broth or water in which the tongue was boiled.
Lay in the tongue, sprinkle with salt, cover, and let it
simmer slowly for an hour.

TONGUE BOILED. ^

CasseWs Dictionat^j of Cookery.

If the tongue is dried, soak it for twelve bonis; if
takeci fresh from the pickle, an hour or two will be suffi-
cient. Put the tongue into cold water and let it come
slowly to the boil. Remove the scum carefully, and siui-

ToTKjiiG Bahed.

121

mor tlic tongue gently till done enough. Its flavour will
1)0 iin]»rove(l if two or tliree large caiTot.s and a large
l)inK'h of savoury herbs be added to the liquor after the
scum is renioved. When the tongue is (juite tender, so
that it can be easily probed with a skewer, and so that
the skin can be easily peeled off, take it up, remove the
skin, and if it is to be eaten cold, pass a large carving fork
tlir<)Ui;li the root end, and by means of this fasten it on a
board. Pass another and smaller fork through the tip,
and draw the tongue straight before fixing it in the board.
Let it rL'main untouched until quite cold, trim neatly,
i,rla/e it, and then wrap a nicely-cut frill of tissue paper
round the root, which is a little unsightly. Garnish the
(lisli with ])arsley. If the tongue is to be eaten hot, take
otl" the skin, wrap it in a sheet of oIIcmI paper and put it in
the lH)iling li(]Uor for a quai'ter of an hour before serving
it, to make it (piite hot. Garnish the dish with Brussels-
s;irouts, cauliflowers, dressed spinach, or any other vege-
tables, and send touiato or picjuant sauce to table with it.
A lai'ge smoked tongue, four hours and a half; unsmoked,
tliree hours and a half.

TONGUE BAKED.

CasseU's Dictionary of Cool'cry.

Take a tongue fresh from the pickle, wash and soak it,
and put it in a dish just large enough for it. Put little
|)ioces of butter here and there upon it, cover with a com-
iiiou crust of flour and water, and bake in a moderate
oven until it is (piite tender. Remove the furred coating
or skin, and fasten the tongue down to a piece of board
I'y sticking one or two strong skewers through the root,
and oi.o through the tip, so as to hold the tongue in an
erect and elegant form until it is quite cold. If to be
eaten cold, glaze it, trim the root, put a paper frilling
round the root to hide its unsightliness, and^serve gar-
nished with parsley. If to be eaten hot, serve the tongue

122

The Canadian Economist.

on a hot disl), with Brussels-sprouts, cauliflower, or other
vegetables round it. Time to bake, three or four hours,

according to size.

CARVING OF TONGUE.

CasaeU's Dictionary of Cookery.

Begin to take slices, not too thin, from the middle of
the tongue, and afterwards cut slices from each side, being
careful not to cut quite through the tongue. The extreme
tip is usually left and used for grating. A little of the
fat should be put upon each plate. When the tongue is
rolled it should be cut in very thin slices horizontally.

ROLLED TONGUE.

CasseU's Dictionary of Cookery.

Take a Targe ox-tongue. If dry, soak it in plenty of
cold water before dressing it ; if fresh from the pickle,
soak it for two or throe hours only. Put it into a large
stewpan with plenty of cold water and a bunch of savoury
herbs ; bring it slowly to the boil, remove the scum as it
rises, and simmer gently until tender. Take off the skin,
which will come oft* easily if the tongue is sufficiently
dressed ; trim the roots, remove the bones, and press the
tongue fat inwards, into a round tin just large enough to
hold it. Put a dish with a weight upon it, and let it re-
main until cold. Turn it out, glaze it. or tie a napkin
neatly round it and garnish with tufts of parsley. A
smoked tongue, four liours and a half ; unsmoked, three
hours and a half.

THE VALUE OF VINEGAR IN ECONOMICAL COOKERY.

The value of vinegar in economical cookery may l)«
tested by the use of the following receipt : — Take some
meat fro«i the coarsest joints of the ox, such as the leg,
shin, or sticking piece, cut it in slices of two or three

Scrapple.

123

ouncps each, dip each piece in good vinegar, and then pack
tlie whole in a stewpan with onions, turnips, or other
vegetables, cut small, without water; cover it closely, and
let it stand by the side of the fire six or eight hours ; it
will then be found to be thoroughly done, and to have
yielded abundance of gravy, being at the same time re-
markably tender. The only precaution necessary is that
the heat should never be suffered to approach the boiling
point. Or tlie meat, vegetables, and flavoiu*ing materials,
may be placed in an earthenware Jar which can be closely
tied down, and then placed in a large saucepan of water,
or very slow oven. This mode of cooking is apjdicable to
any kind of meat, and will be found exceedingly econo-
mical, giving little trouble and furnishing a very nutriti-
ous, digestible, and delicious food. The acid of the vine-
gar is entirely dissipated during the process.

SOUSE.

Economical Cooh Book.

Boil the feet of a pig till the bones come out easily, and
pick out all the bones ; pack them in a pan with pepper
ami salt and cover it with vinegar or not as you choose.
Fry in lard for dinner.

SCIJAPPLE.

Economical Cooh Book.

Take a pig's haslet and as much offal, lean and fat pork
as you wish to make scrapple ; boli them well together in a
small quantity of water until the}'^ are tender ; chop them
tine after taking them out of the liquor, season as sausage ;
then skim off the fat that has arisen when the meat was
lioiled, to make all soft ; throw away tlie rest of the water
I and put this altogether in the pot ; thickening it with half
I buckwheat and half Indian meal ; let it boil up and pour
out in pans to cool. Slice and fry it in sausage fat, after
[the sausage is done.

124

The Canadian ^conoin>M.

HEAD CHEESE.

Economical Cook Booh.

Boil in salted Wcatcr the ears, skin and feet of pii^s, till
the meat drops off, chop like sansa^'o; season with pepper,
salt, cloves and herl)s ; mix all toi^^'ther, put it underpres-
sure to cool. Cut in slices for the table cold.

SOUSE.

Miss Beechey.

Cleanse pig's ears and feet, and soak them a week in salt
and Walter, ciiangino- the water every other <lay. Boil
eii^ht or ten hours till tender. When cold put on salt and
liot spiced vinegar. Fry them in lard.

COLD MEAT TURNOVERS.

Miss Beechcr.

Rollout wheat dough very thin and put in it, liken
turnover, cidd meat chopped fint^ and seasoned with jx'piier,
.salt, catsup, and sweet herbs. Make small ones aiidfiv
them in lard till the dough is well cooked.

COOKING COI.D HAM.

Miss Beech er.

Cut up all the bits and ends, 2)ut them in a fiyiii^' "i'
saucepan, with very little water and some butter ; wlitii
warmed through break in some eggs and stir them iipM'itli
the ham until the egg is hardened,

CHAPTER IX.
TO ROAST A FILLET OF VEAL.

Boiu Bells.

A(:OOD forcemeat for veal inay l>e inadti in the follow-
ing manner: — Four ounces of cruiaLsof bread, mixed
\vith a ({uartcr of an ounce of lemon-rind, minced small ;
some })ar,sl(.'y, a little thyme, nutmeg, salt and pepper, sutii-
cieiit to season properly. Add to these two ounces of hutter,
ami the unhcaten volk of one egg. Work the whole well
t()i,f(.'tlu'r. Take the Ixme out of the joint of veal, and })ut
(a(iu;uitity of the forcemeat under the Hap, secure it well,
truss the veal tinuly into good shape, place it at a distance
fn)m tlie lire at first, and baste with butter. Pour melted
liiitter over it after it is dished, and serve with a boiled
cliet'k of bacon and a lemon.

VEAL.

True Guide to HoHse-kceping.

Tile shoulder of veal is the most *.'Conomical for roast'
inj,' or boiling. It is always cheap, let veal be what ju'ice
it m:\y. Two diiniers may be made from it, the shoulder
roastcil, and the knuckle cut oti to be ]>oiled with a bit of
pork and greens, or to be made into soup. The breast of
voal is a favourite |)ieee, and is sold higher. The whitest
veal is the most juicy and tl^n-efore preferable. The hind
•luarter of veal and the loin make two good roasting
pieces. The leg is usually stuHfed. The loin has the kid-
ney upon it, the fore-quarter the brisket on it. This is a

12G

The Canadian Economist.

sweet and delicate morsel ; for this reason some people
prefer the fore-quarter to any other part. A fillet of veal
IS the thick part of the leg, and is to be cut smooth, round
and close to the bone. Some prefer the outside piece. A
little fat cut from the skirt is to be served to each plate.

FRIED VEAL CUTLETS.

Mrs. II. F. Branson, Ottawa.

Take half-a-pint of milk and a well-beaten egg and
flour enough to make a batter. Fry the veal, brown in
some sweet lard, then dip it in the butter and fry again
till brown. Flit in a little butter to fry after tlic veal
is taken up and put on top of the veal. Then put a
little flour-paste into the gravy, adding salt and pepper,
and after one boil pour it over the whole. The veal should
be cut quite thin and should cook nearly an hour in tlii'
whole.

VEAL STUFFING.

Mrs. BroiKjh, Ottaica.

Chop half a ])Ound of suet, put it into a basin with
three-quarters of a |)ound of bread-crumbs, a teaspoonfiil
of salt, one of pepper, a little thyme or lemon-peel chopia'd,
three whole eggs, mix well and use.

MINCED VEAL.

Afrs. BroKgh, Ottawa.

Any remains of roast veal may l^e quickly dressed to good
advantage as follows : — By the aid of the fryingpan. Cut
all Uie meat and fat oft* the joint into small dice. Cut
three ounces of fat to every pound of lean. When cut,
put a pound of it on a dish, add to it a teaspoonfulof salt,
half a one of pepper, two spoonsful of flour and a chop) ed
onion. Put in the pan half-a-pint of water to boil, two
teaspoonsful of colouring, then put the meat in, stir it

Veal Cutlets for the Aged.

127

Let it simmer gently for twenty minutes and serve on
toast. Poached eggs on it are very good, or put the
miner into a tin pan, bread-crumb over, drop a little but-
ter or (hipping over, then put it in the oven, and the mince
may i)e made white by using milk instead of water.

FILLET OF VEAL.

Mrs. Bromjh, Ottawa.

A small fillet of veal boned and stuffed, tie it up tight,
and put some fat into a fryiugi>an, put in the fillet and
frv K^'utly until one side is brown, then put on the
otlier side until V)rown, and fry in the same |)an some
onions, turnips and carrots. Cut in pieces, put the
Hllet into a y)an with a piece of fat bacon, at the bot-
tom till up round with the vegetables, put another piece
ofhacon on the top, add some seasoning to the vegetables
and a pint of water. Put it on a slow tire, giving a quar-
ter-ot-au-lu)ur for each pound weight. When served take
out the tillet, put the gravy into a small basin and skim
otf the fat, pour the gravy over the veal and serve the
vegetables. A little browning is an improvement.

VEAL CUTLETS FOR THE AOED-

Mrs. Brough, Ottawa.

Cut one pound of veal in eight pieces. Season with a
teaspoonful of salt, a grain of pepper, and a little chopped
parsley, then take each piece separately, and with the
i>ack of a knife, beat them well, till nearly in a pulp.
Give them the shape of cutlets with a knife, e^g and
liread crumb, beat them nice and smooth, put two ounces
of lard in the fryingpan, when very hot, fry a nice colour.
Sorve plain. These niay be done as a general dish by
adding a little fried bacon and chopped onions in the fry-
ingpan. They are extremely tender and full of gravy. y

128

TliG Canadian Economist,

BROWN RAGOUT OF VEAL.

Mrs. Browjli, Ottawa.

Take ten pounds of the breast, cut into ratliersmall pieces.
Roll them well in Hour. Put some drippint,' in the fryiiinr.
pan. Fry the meat until a nice brown. Take tliis out and
fry four onions, two turnips, and one carrot, cut in dice.
When brown take them out, put the veal and vegetaltKs
into the pan, seas(m witli t;vo teaspoonst'ul of salt and
one of pepper, add a pint of water to which ha.s littii
added four teasi)Oonsful of brownings, a few herljs juul a
little ham or bacon. A small teaspoonful of sugar i.s an
improvement. Put it into the oven for an hour.

MARBLED VEAL.

Mrs. McKenzic, Almonte.

Having boiled and skinned two fine tongues, cut tliom
to pieces and pound them in a mortar, uiO'stenin^' them
with plenty of butter as you pn)ceed. Have ready an
ecjual quantity of veal stewed and cut into very .small
pieces ; pound the veal also in a mortar, adding butter by
degrees. The tongue of veal may be kc[)t sepai-ate till
both have been pounded. Then fill your ])otting-pan>
with lumps of veal and tongue, ))ress down hard, aiul so
placed that when cut the mixture will look variegated or
marbled. Close the cans with veal. Again press it down
very hard ; finish by pouring on clarified butter. Covn
the cans closely and keep them in a dry place.

MINCED VEAL.

Mrs. McKenzie, Almonte.

Take some cold veal, cut it into slices, and mince it
very fine with a chopping knife, season to your taste witli
pepper, salt, grated lemon-peel and nutmeg. Put the
bones and trimmings into a saucepan with a little water,:

Stveethreada Broiled.

120

simtnor them over hot coals to extract the gravy from
them. Then put the veal into a stewpan, strain the
jrravy over it, add a piece of butter rolled in tU)ur, and a
littlt' iidlk or cream. Let it sinuner to<^ether till thor-
oiiLi'lily warmed, but do not allow it to boil, lest the meat
liaviiiL,^ been boilu(l already, should become tasteless.
Wlieii you serve it up, have ready souie three cornered
pit'i-es of brea<l f'-Mted and buttered ; place them all
iiiound the insidr dish.

VEAL CUTLKT3.

Common Sen>^G in the Household.

Di[) in beaten e«,'ij;s when you have sprinkled pepper
and s;dt over theui ; then roll in cracker crumbs and fry
ill hot drippiuL;' or lard. If you use butter or dri[)[)ing
add a little boilini,^ water to the grav^y when the meat is
dished; thicken with brovvned Hour, boil up once, sending
to talile in a boat.

SWEETiUli:ADS (fhIED).

Co'mmoii Sense in the Household.

Wash very carefully, and diy with a linen cloth. Lard
with narrow strips of fat salt pork, set closely together.
Use for this purpose a larding needle. Lay the sweet-
l>ivads ill a clean, hot fryiiii^rpan, which has been well
hiittcred or greased, and cook to a tine brown, turning
fmpieiitly until the pork is crisp.

SWEETimEADS (RROILED).

Common Sense in the Household.

Parl>oil ; rub them well with butter, and lu'oil on a clean
Sridiion. Turn frerpiently, and now and then roll over
in a plate containimr some hot melted butter. This will
prevent them getting too dry and hard.
9

130 The Canadian Economist.

SWKKTBUKADS (koASTED).

Common Senile in the Household.

Parlioil, aiul throw into coM water, where let them
stand for fifteen minutes. Tlien elianj^e to nioic cold
water for five minutes longer. \Vi[)e perfective dry. Lav
them in your drippiuL^-pan and loast, bastin*,' with Imtttr
and water until they l>e<,nn to brown. Then witlidraw
them for an instant, roll in beaten e;^<,^s, then in crai koi-
crund)s and return to the fire for ten minut(^s longer, hast-
ing meanwhile with melted butter, twice. Lay in a cliaf-
fing dish while 3'ou add to the dripping half a cup of hot
water, some chopped parsley, a teaspoonfid of biowncd
tiourand the juice of half a lemon. Pour over the swett-
breads before sending to table.

jkllip:d veal.

Common Sense in the Household.

Wash a knuckle of veal, and (!ut it into three jdccrs,
Boil it slowly until the meat will slip easily from the
bones ; take out of the liquor. Kemove all the bones and
chop the meat fine. Season with salt, pepper and slmlnts,
chop[ied fine as possible, mace and thyme, or, if you likt-,
sage. Put back into the liquor and ])oil until it is almost
dry and can be stirred with difficulty. Turn into a mould
until next day. Set on the table cold, garnish with
parsley, and cut in slices. The juice of a lemon, stinvl
just before it is taken from the tire, is an inn)roveiiiciit.

MINCED VEAL AND MACARONL

Mrs. Dickie.

Three-quarter pound of minced cold roast veal, a ([uartei-
pound of ham, a tablespoonful of gravy, pepper and snlt,
a quarter teaspoontul of grated nutmeg, a quarter poiiiul
of bread-crumbs, a quarter pound of macaroni, one or

Baked Calfn Feet.

131

two c^'">', a Hinall piece of Imtier — mix the minced veal
with tlie above propoiticm of Imm, season with pepper
and salt, add the niitmen^ and oread-crumbs, and Uiix
tliese inj^n-edients with one or two e^'j^s, well b(»aten,
wliicli shoidd bind the mixture, and make it lil<e force-
liu-at. Boil the macaroni in salt and water, drain it,
Itutter a mould, put some of tlie macaroni at the bottom
mid sides of it, in whatever form is liked. Mix the rest
witli tlie forcemeat, till the moidd up to tlie top, put a
plate or small dish on it, and steam for half-an-hour.
Turn it out and serve with good gravy.

SWEETBREADS.

Mrs. TIio.^. McKay.

Select some fine, white, sweetbreads, put them in a
bowl, and pour boiling water over them ; let them stand
for ten minutes, take them out, dry them, and spread Hat
upon a platter and send to the cellai' till wanted. When
that time ariiv^es, take one or more. Prepare the frying-
pan liy putting it on the fire till hot, then put into it
a small bit of butter, about the size of a wahmt, let it
gi't (juite hot, and then put in the sweetbread, and let it
fry till brown. Have two saucers, one with a beaten-up
e^'<,j in it, another with flour or bread-crund)s, sufficient to
loll the sweetbreads in, which do, first in the Hour and
then in the egg saucer. Put in the })an again and fry
till done.

BAKED calf's FEET.

Inval'uVs Cook

After having well cleaned two calf's feet, put them in
an earthen jar with three pints of milk and water (the
milk should be new), a few strips of lemon-peel, and a
blade of mace or small stick of cinnamon, cover the jar
down closely, and bake the feet for four hours in a
moderate oven. Take off the fat when cold, an<l warm
When 'wanted.

132

The Canadian Economist.

VEAL ROLLS.

InvalicVs Cook.

Cut some thin slices from a fillet of veal. On each of
these slices lay a thin slice of fat bacon and a layer of
forcemeat. Roll these slices up tight into pieces alioiit
two inches long and two fijigers thick, keeping the force-
meat well in the middle, and then fasten each roll widi a
skev/er — a very small one. ]3ip each roll into the yolk
of an cj^^ff, and sprinkle well with l)read-cruml>s, after
which fry or bake them till done, a light brown colour,
and serve with a good gravy and some forcemeat balls.

FRICANDETTE.

InvcduVs Cook.

One pound and a half of veal and fat bacon chopped
very fine; two eggs, a slice of l)rcad, soaked in cream or
new milk, a little salt and cayenne pepper. Mix these
ing"edients well together ; make tliem up into c;ikes,
three-cjuarter of an inch thick, and fry them a light brown
in butter or good lard; butter though is best. Forsaiuv
the juice of a lemon squeezed into some buttei*, with two
s])oonsful of thick cream.

Take a T)reast
and tlien put on
taste : A few si
forcemeat, three
of salt, |)epper,
herbs. Roll the
it with string,
ends, and then
when cold.

IWLARDE OF VEAL.

/»yv</<(/\s Cook.

of veal, bone it, lay the boned part up
the followino- in<jredients, acconliiiii' to
ices of lean ham or tongue, soiiie j,'<k»u
hard-) >oi led eyii's, slicerj, and a s^asoiiiii:'
chopped suet, and finely mixed sweet
veal as tightly lound as you can, and tie
Put a cloth round it, which tie at Mi
boil it gently for four hours. (rlazeiii

Plain Vual Cutlets.

133

SEASONED CUTLETS.

InvalliVs Gooh

Take a slice of meat from the best on<l of a leg of veal,
and make it into cutlets. Sprinkle them with salt and
Nvliitc pepper; arrange them tiat round a small frying
pan, and pour over them two ounces of good fresh butter,
whieli has been dissolved in a clean sa'icepan over a gentle
tire. Now fry them ovei* a bright clear fire for oliout ten
miimtes, or till they are lightly browned, and ([ulte done.
Then put them into n hot dish and pour over them a good
(Tavy tiavoured with lemon-juice and a little cayenne
jtepper. Garnish with forcemeat balls.

VEAL MA^SDEN.

How to Ste^v Meat in a, hiindved different vw/s.

Butter a pie dish ; completely line it with sliced hard-
boileil eggs ; fill it with slired veal, ham or tongue, and
pickles arranged nlternately in layers; pour in as much
rich i^ravv a.s the dish will liold : bake for twenty min-
utes ; let the whole stand for a little whil(\ then turn out
to serve.

PLAIN VEAL CUTLETS.

Invalid's Cook.

Take a slice of meat, about three-ipiarters of an inch
thick, from the best en<l of a leg of veal. Beat it well
with a rolling-pin, and then shape and trim the cutlets
nicely to about the size of the bottom of a wine-glass.
Flour them well and fry them over a not too fierce fire for
a!ii»ut a (|uarter of an hour, till they are of a good light
lirown colour and thoroughl}' done. When done put theni
oil a hot dish, and kt'ep them hot while you make some
gravy and put over them, and which is to be inado thus :
Flr,st, pour away what fat is left in the i)an, and then
Welt in it a slice of fresh butter. When melted dredge

134

The Canadian Economwt.

into the butter a dessertspoonful of flour, and keep it
shaken till coloured. Then pour in gently a cup of gravy
(or boiling water if you have none), a little pepper, salt,
and lemon-juice. Boil it all up well, and pour inunedi-
ately over the cutlets, which may be garnished with a
few rashers of bacon or forcemeat balls.

FILLETS OF VEAL.

French Domestic Cookery.

Take some cold roast veal and cut it into thin slices;
make a sauce with some butter rolled in flour, parsley,
chives, shalots, the whole chopped small and seasoned
with salt and pepper. Let it thicken over the ftre ; add
the juice of a lemon. Put in the tillci/.s to warm, without
boiling and serve.

VEAL.

French Domestic Cookery.

Veal six weeks or two months old is the most esteemed,
if less it has neither taste nor savour ; if older, it is not .so
delicate. The best season is from May to September.

GRILLED calf's LIVER.

French Domestic Cookery.

Cut the liver into thin slices, which put on the gridiron,
sprinkling them with salt and pepper and turning them
occasionally. Take them ofi' before they are much done,
and serve by two slices, the one over the other, buttering
between each a piece of butter rolled in chopped parsley.

calf's LIVER.

French Domestic Cookery.

Cut the liver into slices and put them into a stew-pan
with mixed parsley and chives, and a piece of butter;
place it on tlie fire and put in a spoonful of flour ; add al-

To Fricassee a Breast of Veal.

135

so with some broth a spoonful of vinegar, some salt, pep-
per and spice. Let them stew ten minutes altogether
and serve.

ROAST calf's liver,

French Domestic Cookery.

Lard the liver, and let it marinade four hours in pars-
loy, chives, bay-leaves, thyme, salt, and two spoonsful of
oil <;r cream. Then take it out and cover it with thin
slices of bacon or a sheet of paper, buttered. Roast it
about an hour; serve in a sauce-boat the gravy from the
meat, with cho)^ped shalots, two spoonsful of broth, salt,
pepper and fine herbs.

BROILED VEAL CUTLETS.

Old Cookery Book.

Cut and beat them, rub them all ove" with a beaten
Qg^ ; season them with salt and the grate of a lemon,
strew some crumbs of bread over them on both sides; pour
a little oiled sweet butter over them ; lay every cutlet
in clean white paper, broil themona clear fire, turning them
often until they are done enough, take oif the paper and
dish tliem ; for sauce, send up some beat batter, ketchup,
and the squeeze of a lemon in a sauce-boat.

TO FRICASEE A BREAST OF VEAL.

Old Cookery Book.

Cut down the ribs of the breast, break them into short
pieces and wash them very clean ; let them lie some time
in water to blanch. You may put in a little milk or
Hour to help to whiten the meat ; then put it into a close
goMet with boiling water ; put in a tied bunch of parsley,
a blade of mace, and some lemon peel with it ; let the
meat boil. tender ; beat some yolks of eggs and mix a little
cieaiii; some salt, the ;•: rape of a nutmeg and the squeeze

i:.G

2he Canadian Economist.

of a lemon with them ; thicken some of the hrotli the
meat is l)oiled in with a very iittle sweet hiitter, knead in
Hour and, wlien it hoils, stir it in oradnally amon^the
vg^H; take the meat quite away from the luoth and ]iit
it into the saucepan, pour tlie sauce until it tliickeus. Kit
he sure never to jctanythin^^ come to a boil that eggs aie
in, else it will curdle the sauce.

VEAL LIVER PATE.

CasftcIVs HoiiHchoJd Guide.

Take as much veal liver as you aie hkely to want, and
white hacon eijual to two-tliirds of tlie weight of the livtr,
chop them together and j)ut tliem into a howl, sea.s» n
with pepper, salt, allspice and parsley chopped small; add
chopped onion that lias heen hroA ned in the fiying-paii
in butter, a slice of ham minced small, and three or I'oiii
egg-yolks, mix all well together with a wooden spoon.
Beat the whites of the eggs to a fr^^th and incrr|H»ratc
them with the rest ; line the sides and bottom of a stew-
pan 0/ metal mould willi very thin slice's of bacon, then put
in the minced liver, A:c., cover all with tliin sliced bacon
and })ut on the lid, set it into a gentle oven and let it cook
gradually but tlu)ioughly, when done, take it oi't and Itt
it cool ; wheu cold, turn the pa td out of the stew})an or
mould on to the dish on which it is to remain, as a stand-
ing resource, as long as it lasts.

ROAST VEAL (rE-COOKED).

Little Dinners.

Cut the veal in thin slices, and spread over each a little
of the remaining stufling : pep])er, salt and tiour li^litly.
Then make a batter with two eggs well beaten, a pindi
of dried parsley, pe[)per and salt, half.a pint of skiimmd
milk, four tablespoonsful of Hour ; ])ut an ounce of butter
into the pan, let it boil, pour in the batter like a thick

Veal Stceethreads Larded.

137

])ancakc, then lay in the middle, one on the other, the
slices of meat ; fry slowly ten minutes, shaking the pan
to prevent Imrniiig ; then turn up the edges of the pan-
cake over the meat and turn it over on the other side ;
fry another five minutes, and then with a slice put the
cake on to its dish. Pour over it a little rich gravy, in
which ai.y peas, French heans, or other nice vegetaMes
have been waiiued and serve inuuediately. This dish
luuks very pretty and is delicious.

FRICASi^FE OF KNUr'KLE OF VEAL.

Liitlc Dinners.

Cut the meat remaining on a cold knuckle into thick
slices and having cleared the hone, set it to boil for two
hoius in three )>ints of water; it will then give half a
liiut of good rich gravy ; take the fat of it and add an
eijual (juantity of milk in which two onions have been
istewed ; rub these to pulp, use it with floiir to thicken the
oravv, seas(/n nicely, put in your pieces of veal with any
of the gelatiii'Mis morsels and let them siuuuer for an hour,
then serve with toast sippets or fried bread. The bones
will again bear boiling, and should yield a pot of strong
jolly.

VEAL SWEETUREADS STEWED.

Book of the Household.

Parboil them, and stew them with white gravy; add
CTcaiii, tloui-, nutmeg, butter, salt and white pe})per.

VEAL S\VEETimEAI)S LARDED.

Book of the Household.

Puboil two or three sweetbreads, and when they are
cold laid them do-wn the middle with little bits (»f bacon,
on each side bits of lemon peel, and beyond that with a
littV pickled cucuniber, cut very small, ^tev/ them gently

138

The Canadian Economist.

in rich gravy, thicken with a little Hour, add mushroom
powder, cayenne, salt, and if necessary, a little lemon
juice.

VEAL SAUSAGES.

Book of the Household.

Take equal ([uantities of lean veal and fat bacon, a
handful of sage, and a few anchovies ; beat all in a mor-
tar, and season well with jjcpper and salt. When wanted
for use, roll and fry it, and serve either with fried sippets.
or on stewed vegetables, or white collops.

VEAL STEWED WITH APPLES.

The Home Cook Book

Rub a stewpan with butter ; cut the meat in thin slices,
and put in with pepper, salt, and ajiple, sliced line ; some
would add a little onion. Cover it tijj^ht and stew till
tender.

VEAL PIE WITH SAUSAGE.

CasselTs Dldionavy of Coohenj.

Take some cutlets, half an inch thick, from the fillet of
veal. Season these pepper, salt and powdered mace, and
fill a dish with alternate layers of the cutlet and Bologna
sausage thinly sliced. The veal will yiehl sufficient gravy
to moisten tlie pie. Cover with good pastry, and bake in
the usual way. This pie 's excellent eaten cold.

VEAL PLUCK.

Cassell's Dlcf'ioiuivij oj Cookery.

Take a calf's heart, with the liver and lights : wash the
heart in several waters, let it soak for half an hour, <hain
atid dry it, till it with good veal forcemeat, tie thin slices
of fat bacon around it, and roast or bake it. Soak tlie
liver and lights, boil them for an hour, and mince them.

Veal Pie.

139

Put tliis mince into a stew pan with a little pepper and
salt, the thin rind of half a lemon, half a blade of mace
and a pinch of grated nutmeg. Cover with gravy and let
it .siiinner gently till done enough. Season with pepper
and salt, arul add a table-spoonful of chopped parsley, one of
catsup, and a little strained lemon juice. Slice the remain-
der of the liver, and fry in the usual way. Place the
mince upon a dish, put the heait upon it, and garnish the
disli with fried liver, fried rashers of bacon, toasted sip-
pets and parsley. Serve very hot, and send good l)rown
gravy to table with it. Time one hour and a-half to roast
the heart, half an hour to sinnner the mince in the gravy.

VEAL PUDDING (BAKED).

Casseirs Dictionary of Cookery.

Take half a pouml of cold roast veal, carefully freed
from skin, fat, and gristle, and finely minced ; mix thor-
oughly with it a teaspoonful of salt, a pinch of cayenne,
a pinch of grated nutmeg, and the grated rind of half a
lemon. Pour half a pint of nicely flavoured boiling gravy,
(niiulo by stewing the trimmings of the veal in water),
over two ounces of finely grated bread-crumbs. Let this
cool, and then stir into it the minced veal, and add three
well beaten eggs. Whisk the mixture briskly for a min-
ute or two, turn it into a well buttered dish, and bake in
a moderate oven. Tf liked, the crumbs may be soaked in
cream instead of gravy. Time to bake the pudding, one
hour.

VEAL PIE.

Domestic Cookery.

Cut a breast of veal into pieces, season them with pep-
per and salt, and lay them in your dish. Boil six or eight
eggs hard, take the yolks only, and put them into differ-
ent phices in the pie, then pour in as much water as will
nearly fill the dish ; put on the lid and bake it well. A
lamb pie must be done in the same way.

140

The Canadian Economist

SWEETBREAD PIE.

Domedlc Cookery.

Lay a puff paste, lialf an indi tliicl:, at tlie bottom of
a dish, Mn<l put a t'oiveuieat around the outsides. Cut some
swecthreads in ])ieces, three or four, according to the size
the pie is intended to be made ; lay them in first, then
some artichoi\e bottoms, cut into four pieces each, then
some cock's-cond)s, a few trutHes and sonu' asparagus tops,
and fresh mushrooms, yolks of eggs boiled hard, and force-
meat balls; season with pepper and salt. Almost fill the
pie with water, cover it and ])ake it two hours. When it
comes from the oven pour in some rich veal gravy, thick-
ened with a very little cream and flour.

calf's head.

Domcf^tic Coolr]')/.

Procure a calf's hea<l ; let it soak in cold water, witli
a spoonful of vinegar and a little salt for two houi's. Rt-
move the brain and tongue, ]>ut the head on with sutfi-
cient wator to cover it, and a tables] )Oonful of salt; when
it has boiled ten minutes, pour away the li([Uorand again
cover the head with water, add two onions with a clove
stuck in each, a small bundle of parsley with a s])rig of
thyme tied up with it, a tablespoonful of white vinegar
and a large tablespoonful of salt. Let all boil gently for
two hours, 01- until the liead is sufficiently tender to sliii
off the bones. Having removed them, lay the head on
its dish, and cover either with rich brown i^ravv or whito
sauce. After the tongue, Avhich can be boiled ^^ ith the
head, is skimmed, cut in small pieces and lay it on a
separate dish ; place round it in little heaps, alternatini;
with neat rolls of toasted bacon. The braiiis prepaivd a
follows : Boil the bi'ains very fast in a little li(pior in
wh.ich the head is cooked ; when quite firm chop thoni np,
and put them into a stewpan with an ounce of butter, ii

Scolloj^cd Veal.

141

pinch of salt and pepper, a dessertspoonful of chopped
paisley, and a srpieeze of lenion-juico. Stir over the tire
until the butter is dissolved, tlien sprinkle in a <lessert-
spounful of tiour, again stir for five minutes and serve.

calf's head ("IIKESE.

Warnr-s Domestic Cooker jj.

One calf's head, one tahlespoonful of salt, one of pep-
per, one of sweet herhs. Jioil a calf's head in water
I'liDii^h to cover it until the meat leaves the bones, then
lift it out with a slice, take out the bones, and chop the
moat very small; season it with the salt, pe])i)er and
sweet herbs chopped very fine. Lay a cloth in a colander,
put the minced meat and the seasoning (well stirred to-
iiOtluM-) into it, fold the cloth over it, i)ut a trencher on
the cloth and on that a good weight. When cold, it can
le served in thin slices or for sandwiches, seasoning each
slice with made mustard.

TO RO\sr A BREAST OF VEAL.

Warnc's Domestic Cool-cry.

Take off the tendons f'"om a breast of veal, skewev the
sweetbread to the joint, and cover it with buttered paper,
place it to roast for an hour and a (piarter, or according
to its weight. Serve it with melted butter and gravy 'ind
slieed lemon. It can be roasted without the sweetbread
Avhicli as well as the tendons will serve for an entree,

SCOLLOPED VEAL.

Chop cold cooked veal fine, put a layer in a baking-dish,
alternating with a layer of powdered crackers, salt, pep-
per, and butter until you fill the dish. Beat up two eggs,
add a pot of nijik, pour it over the veal and crackers,
cover v/ith a plate and bake half an hour. Remove the
plate and let the to[) brown.

142

The Canadian Economist.

MINCED VEAL WITH POACHED EGGS.

Take some remnants of roast or broiled veal, trim off' all
bi'own parts and mince very finely. Fry a chopped cha-
lot in ])lenty of butter; when it is a li<^dit straw ci)luiir,
add a lar<^e pinch of Hour and a little stock, then the
minced meat with eho})ped parsley, pepper, salt and nut-
meg, to taste ; mix. well, add more stock if necessaiy, ami
let the mince irradiiallv uet hot bv^ the side of the fire.
When quite hot, stir into it, off the fire, the yolk of an egg
and the juice of a lemon, to be strained and beaten up lo-
getlier. Serve with sippits of bread fi'ied in butter, rouiul
it, and three or four j)oached eggs on to[).

FRIED VEAL PATTIES.

Mince a little cold veal and ham, allo\vin<^ one-third
ham and two-thirds veal ; add an egg, boiled hard and
chopped, and a seasoning of pounded mace, salt, pepper
an.l lemon-peel ; moisten with a little gravy and cream.
Make a good puff paste ; roll rather thin and cut it into
S( pi are or round ])ieces ; put the mince between two of
them, pinch the edges to keej) in the gravy, and fry a
light brown. They may be also baked in ])atty-pan.s ; in
that case they should be brushed over with the y(dk of
an Qg^^ before they are put in the oven. Fry the patties
fifteen minutes.

VEAL AND PORK PIE.

For a medium sized pie have two pounds an<l a half of
breast of veal and one pound and a half of salt ])ork, which
is more delicate in a pie than ham or bacon. (Uit tlie veal
in^ five or six pieces, and let it stew very slowly for an
hour with a (juart of water, a head of celery, a small
onion, thyme, parsley, and a bit of lemon peel. Turn
out the veal, cut the meat from the bones in pieces of a
convenient size for the pie, return the bones and pieces
of gristle to the saucepan, season with pepper and salt,

Curry Powder.

143

ami let tliem and the .ijiavy Htew tlu)rou<j^lily for many
lioius, until tlio j^'ristle i.s quite soft throughout, as this
(fiiivy .should be stront^ enou^^h to set into a firm jelly
vviieu cold. Make your |)ie, arran^'inij^ the veal and pork
in conveniently small pieces, add a sufticient quantity of
the :j:ravv, reserving- some of it, and rini.sh and hake the
i)ic. When it is taken from the oven, ])ut a funnel to the
liole in the centre of the crust, and carefully pour in j^'ravy
en()ii,L,di to fill up. A cold meat pie is very poor, if the
i^niivy he li([ui<l, instead of the well tiavoured firm jelly,
which .should fill uj) all inter.stices.

VKAL SWKKTIUJKADS,

ILnue Mesficuijcr.

Veal s\veet-l>reads spoil veiy soon. The moment they
come from the butcher they .should he put in cold water
to soak for about an hour ; lard them or draw a lai'doou
of pork through the centre of each one ; put it into salt
lioiling water, or stock and let boil for fifteen or twenty
minutes ; throw them into cold water for only a few
iiioinents, they will now be firm and white ; remove care-
fully the skinny jiortions and pipes.

CURRY POWDERS.

One ounce of oriuger, the same of coriand' ■ r?eed, half an
ounceof cayennepepperandtwoouncesof finepale turmeric;
these ingredients to l)e pounded .separately to a fine pow-
der and then warmed by the fire and mixed together.
Put the powder into a wide -mouthed bottle, cork it well
down and put it into a dry place.

CURRY powdp:r, no. 2.

One ounce and a half of mustard seed, scorched and
finely powdered ; four ounces of coriander seed pounded,
fouv-and-a-half of turmeric, three ounces of black pepper,
one ounce and a grain of cayenne, one ounce of the lesser

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144

The Canadian Economist.

cardamoms, half an ounce of ginger and one of cumin
seed, all finely powdered. The flavour may be varied Ijv
the addition of all or any of the following ingredients-
cinnamon, in powder, one ounce ; cloves, half an ounce:
mace, half an ounce.

TO MAKE CURRY.

For two pounds of any kind of meat fry one dessert
spoonful of the above powder with the same quantity of
flour in some butter until they are of a light brown
ci)lour. Pour sufficient boiliuii' water into the frviuii-iKm
as will make the powder and flour into a stiff* paste, and
then add one pint of strong beef gravy. Slice six lar<,'(!
onions, fry them in butter until they are brown. Cuttlir
meat into small pieces, j)ut it into a stew-pan with alltlif
above ingredients and the grated rind of a lemon and
stew until tender, then add two and a-half tablesp()()n?,fiil
of vinegar, a stpieeze of lemon., and salt to tas^^e, siiiinur
for five minutes ; it will then be ready to serve. Tli'
curry f-hould be served with a vegetable-dishful of rict',
and should be eaten with a spoon.

CURRY rOWDKR

Consistsof turmeric, black pepper, coriander seeds, cayenne,
fenugreek, cardamoms, cumin, ginger, allspice and doves,
but the three latter are often omitted. The seeds .sliouM
be ground in a mill and mixed with the powder, and
when made it should be kept in a bottle closely eorkcd.
A s|)0()nful of cocoa-nut kernel, dried ;md poumleil ^ivi'S
a delicious flavour to a curry, as does also acid apple.

CURRY SAUCE.

CassdVs Dictionary of Cookery. \

To make curry sauce quickly, mix a dessertspoonful
of curry powder with half a pint of melted butter. Time
ten minutes. Sufficient for a small dish of currv.

Essence of Curry.

145

TO BOIL RICE FOR CURRT.

CasseWs Dictionary of Cookery

Patiia rice is the correct rice to use for curries, but it is
not of so good a quality as Carolina rice, and, besides, it
cannot always be obtained. Tlie thing to be attended to
is to have each grain of rice distinct and unbroken, and,
at the same time, quite tender. This can be attained.
(|uite as well with Carolina rice as with Patna rice, but
the foi-mcr will require boiling longer than the latter.
Wasli the rice in several waters. Pick out every dis-
coloured and unhusked grain, and boil it in plenty of
cold water. This is the secret of having the rice whole ;
the water will keep the grains separate. Leave the sauce-
pan uncovered. Bring the water slowly to a boil; shake
the )»an occasionally tu prevent burning, but do not stir
the rice at all. When it has simmered gently for twenty
or twenty-five minutes it will most likely be tender.
Patna liee will not require so long. Drain it in a colan-
der, and let it dry gently before the fire. Serve it. round
the curry. Half a pound of rice is sufficient for a mode-
rate-sized dish of curry.

ESSENCE OF CURRY.

CdsselVs Dictionary of Cookery.

Put three ounces of powd* i' to a quart of strong vine-
^'ar; let it remain for a fortnight and then strain off
the clear li(|uid and put it into bottles for use. A
dessertspoonful will fiavour half a pint of sauce. One
ttf the most essential accompaniments to good curry is
j,wd rice properly boiled ; the best rice we can get is
the American rice. It must be boiled in the follow-
ing manner : — Wash it well in cold water, and dry it
well in a clean napkin ; boil some water with a little
salt in it; stew the rice into the boiling water, and when
it bej^ins to swell check the boiling with a teacupful of
10

140

TJie Canadian Economist.

cold water,'aii(l continue to do so until the rlc£ is craekid ;
before it begins to fnll into pap, nnd wliile tlie grains are
yet separate from each other, throw it into a cc^lander and
let it dry before the tire. It will then be fit for table.

INDIA cuiniY.

Mm B. CInlsfie.

• One and a-half tablespoonful of minced onion, one and
a-haif tablespoonful of Imtter, one lar<;(' tablespc.'ont'nl of
curry powder, half a teaspoonful of salt, one and a-lialf
pounds of eithe'r beefsteak or nuitton, two cupsful of milk,
Fry the onions in the; butter until of a pale golden brown,
then add the curry powder and salt, and let it sinmirr a
minute, then add the meat cut into small squares, haviii;'
removed all skin and fat from it. Let this cook for two
or three minutes, add a eup of milk, and let it simmer with
the lid off for an hour and a-half, or until it is (|uitc dry,
stirring it occasionally ; add another cup of milk, let it
come to a boil, when it is ready for the table.

CURRIED FOWL.

Mrs. Dld'ie.

The remains of cold roast fowl, two onions, oiie apple,
two ounces of butter, a dessertspoonful of curry powder,
a teaspoonful of Hour, half a pint of gravy, a tablespoon-
ful of lemon juice : slice the onion, peid and chop tlie
apple, and cut the fowl into neat joints ; frythe.se in but-
ter till brown, add the curry powder. Hour and gravy nml,
stew for about twenty minutes; put in the lemon juiic,
and serve with boiled rice placed round the edge of the
dish.

CURRIED DISHES.

Miss Beecher.

Chickens and veal are most suitable foi- curries. Boil
the meat till tender, and separate the joints ; put a little

Carried Dishes. j^^

coier it, an,I let it te v tvlnt, .^l ^ ' ^'"'"'''' "-'•'>' '»
the enrry thus: For f,,,„ ,.' ; , f '*'•" "'°''«- P''epnre
spoonful „f cun-v ,° ,w ' • 7" "^ ,'","^'' '""^'^ "■ t^'Wo-

CHAPTER X.

MUTTON AND LAMB.

Howo McMengcr.

ryyO roast a leg of imittcjii or lamb is a very simple pro-
_1_ cess, re<[iiiring it sim|»ly to be put in a pan, andthu-
rouylily basted and seasoned, })aking twelve minntfs for
every pound of lamb, and fifteen for every pound of
mutton.

TO BOIL A LE(i OF MUTTON.

Pluno-e tlie mutton into boiling water and let it scnKl
fifteen minutes for every pound; in extremely cold wwi-
tlier, allow half an lioui- extra boiling. Ser^e with Jnuvn
butter and nasturtiums, or capers.

BAKED MUTTON.

Mrs. Bevvy, Toronto.

Either a loin, saddle, leg or shouhler may be flaketl.
Put the meat into a baking pan, with a little butter spreail
over it ; i)our in enough cold water to cover the bottom
of tlic pan, and then set it in a (juiek oven. After it lias
been in the oven about fifteen minutes, baste, and place a
bit of buttered paper upon the top of the meat. If the
bottom of the pan is dry add a little more water ; if too
much fat accunudates in the pan, take the pan out and
pour the fat oti', adding cold water instead, and set back
in the oven to finish cooking. Cook until a skewer or a
small knife can be run into the joint easily, and then dish,
Serve with its own gravy.

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J. Stewed Keck of Mutton.

FRIED MUTTON CHOPS.

149

Pn])are the chops as for broiling; <lip them in beaten
efri,f and roll them in pounded crackers ; fry in hot lard
or dripping, drain them as they are dished, and serve hot

ROAST LE(; OF MCTTOX.

French Domestic Cookery.

hi order that the leg may be tender and excellent eat-
inff, do not dress it until it has been killed at least four
(lavs. F>eat it well to render it still more tender ; loosen
the ?*kiii, and let it maruidde a day or two in oil, pepper,
oiiidii and chopped parsley ; put a clove of garlic in the
kiiucklr. Roast the joint bet"()r(! a brisk fire for about an
lidiir and a half, and baste with the inariaadc mixed with
ii.s own fat.

FILLET OF MUTTON WITH VKOETAHLES.

French Domestic Cooker)/,

Bone a breast of mutton and lard it with small pieces
of bacon; roast, and serve it with a ragout of spinach,
t'lidive, cauliflowers, peas and potatoes.

HASHED MUTTON WITH FRIED EGtJS.

Make a liasli of mutton and garnish it with fried slices
of l)rea<l and fried eixirs on tomato or some otlier sauce

A STEWED NECK OF MUTTON.

Choose a lean neck of mutton, cut it up into chops, re-
move the fat and skin from them, and trim them neatly.
Put a tablespooiiful of sago at the bottom c^f a large
eaithoinvare jar, which has a cover to it; on the sago
lUTaiiHc a layer of chops, ami upon the chops sliced car-
rots^ tuinips, onions and celery, and any green vegetable'
which may be in season, such as lettuce, peas, kc. Com-
iiiit'na' again with another tables[)Oonful of sago, then a

150

The Canadian Economist.

layer of meat, and anotlier of vegetables, and so on, until
the materials are all in the jar. Season well with popper
and salt, pour in one })int of sprin^,^ water, cover the jar
closely, and stew gently in the oven for three hours.

BOILED MUTTON.

Common Sense in the Household.

Wash a leg of mutton clean and wipe dry. Do not
leave the knuckle and shank too long as to he unshapely.
Put it into a pot with hot water (salted) enough to cover
it, and hoil until you ascei'tain by proving with a fork,
that it is tendei' in the thickest part. Skim ofi" alFtlic
scum as it rises. Allow about twelve minutes to eadi
pound Take from the fire, drain peifectly dry, and .serve
with molted buttei", with capers, or nasturtium seed ; or.
if you have neither of these some cucumber or gherkin
pickle stirred into it. If you wish to use the broth fm
soup put in very little salt while boiling; if not, salt
well, anel boil the meat in a cloth.

LAMB.

Common Sense in the Household.

Lamb shoulel never be boiled except in stews. It i<
tasteless anel sodden cooked in this manner, on account of
the inniiaturity. But on the other hand, a lamb pie |m-
parcel like one of beef or veni.son is excellent, while iiiiH-
ton pies have usually a strong, tallowy taste that spuii^
them foi' delicate palates. Roast lamb should he eaten ,
with mint sauce, if you fancy it, currant jelly and aspar-
agus or green peas. Lettuce salad is likewise a dcsiraMt;
accompaniment.

LAMB CUTLETS.

Cookery for Invalids.

Procure the first two chops of a neck of larnh, or,i
early in the season, one from the loin ; cut tlie meat troB

Mutton Pa4)j.

151

tlie l>om', trim away nearly all the fat and divide the chop
into two slices. Dip the cutlets in egg, then crumb them
and fry gently in butter until brown. Serve with a little
l)L'ef gravy thickened and slightly flavoured with lemon
juice.

lamb's swektbreads.

Cookery f OP Invalids.

Some care is necessary in choosing these, for if the
laiiil) is not itself young and tender the svveatbread will
bo stringy and unpleasant to eat. Parboil them in
exactly the same way as calf's sweetbread ; dip them in
(iCTif and seasoned bread-crumbs and fry in a little butter
until brown. Toasted bacon may be serxed with the
sweetbreads. In this case no gravy will be required.

A SADDLE OF MUTTON.

True Guide to Housekeeping/.

A saddle of mutton is the two loins together, and the
backbone runnin<j" down the middle to the tail. Slices
are to be cut out parallel to the backbone, on either side,
hi a k'sr of mutton the knife is to be entered in the thick
tlosliy part, as near the shank as will give a good slice.
Cut towards the large end, and always to the bone.

MUTTON TASTY.

Little Dinners.

Tii;^ uu Icrcut of a shoulder is best for this purpose
Wit!i a sharp knife cut the lean meat away from an un-
cooked shoulder of mutt(m ; let the slices be thin. This
will not interfere with the upper side which may be hung
as long as required after the undercut is removed. Lay
tbe slices of meat in a pie-dish, sprinkle pe[)piu' and salt
over them, and nearly fill the dish with a gravy that will
j''lly ; it miy be male with mutton shanks and a little

152

The Canadia% Economist

gravy beef, two nicely fried onions, a few iieppcrcorns,
and a very small bit of niaee. If for eating cold, cover
the pasty with a good puff paste and bake in a (juick
oven. If to be served hot a cover of mashed i)otatoL's or
a crust as for Devonshire pie is suitable.

ROAST MUTTON AND LAMB.

The Economical Cook Book.

If a shoulder or leg, stuff as veal, spi'inkle with suit'

{)epper and flour to cook. Serve Avitli asparagus, })ea.s,
ettuce, beans, etc.

DEVONSHIRE PIE.

Little Dinners.

Take a pound and a-half of the scrag of mutton cut it
up into convenient pieces and ])ut it into a stewpan with
one-half a pint of water, two large pinches of salt and
one of pepper and two large onions sliced. Let it siiimier
for two houi's, or till [)erfectly tender, then set the gravy
to cool. Draw all the bones out of the meat and arrani,^'
it neatly in a pie-dish, ])lace on the top the onions cooked
with it, sprinkle lightly with pepper and salt, and spread
over a thin layer of nicely sweetened apple-sauce, or apple
marmalade and having removed the fat from the gravy,
pour it over the meat. etc. Make a crust as follows :—
Use suet finely shred, not chopped, in the proportion of
three ounces to five ounces of Hour and water, in that of
half a pint to a pound of flour. Having minced these
ingredients with a pinch of salt, into a smooth paste, roll
it out and beat it until the suet and flour are thoroughly
incorporated, then roll it out in the usual manner aiul put
it on the pie. This crust is good eaten hot and is wiiolo-
some and diofestible. If a richer crust is desired an ounce
of butter or lard may be added to the given proportions,
which are about sufficient to make a crust, for one
pound and a half of mutton. If pie-crust is objected to,

Saddle of Mutton.

153

a layiM- of well ina.she(l potatoes may bo substituted, or
slices of broad, fried a li^dit brown, and laid on as a cover
aro very i^ood. The whole of the oonionts of the pie
liavin<,^ been thoroui^hly cooked it will bo ready so soon
as tile crust, of whatever kind, is nicely baked.

LAMIi'S HP:A1), LIVKR AND HEART.

WarncH Evcvy-day Cookery.

A lamb's head, one Lamb's liver, one lamb's heart, yolks
of two offu^s, a bunch of sweet herbs, bread-crumbs, one
ounce of butter, t]n'eo-([uarters of a pint of gravy, one
spoonful of lemon pickle or the juice of a lemon, season-
iii<,'. Thoroughly cloiin a lamb's head and ])arboil it, then
l)iitsli it over with the} oiks of the eggs vvell beaten, chop
a few sweet herbs very fine, mix them with bread-crumbs
ami a little warmed butter, and spread the mixture
thickly over the head, then put it in a Dutch oven before
a liiight and clear iire to h'nish dressing. Mince the liver
and the heart very small and let them stew till done,
pour in Ihree-quarteis of a pint of good gravy, with a
spoonful of lemon pickle oi* the juice of a lemon, make
the liiains into small cakes with a little milk and season-
ing and fry them brown. Place the head in the centre of
the dish on the minced liver and heart, and garnish with
hrain cakes, forceuieat balls and a lemon cut into slices
and })laced at the edge of the dish.

SADDLE OF MUTTON.

Soyer.

Take off the skin, run a skewer through the sj^inal mar-
row hone, which affix to a larger erne with a lioldfast at
one end and string at the other ; then tie the skin over
the liack and put it to roast. It will not take so long a
tnne U) roast in pioportion as another joint, one about ten
pounds will take one hour and twenty minutes ; remove

154

The Canadian EconoiiiiHt.

the paper ten minutes before taking it from tlie firo, (Iredgc
to give it a nice colour and make gravy and sei'vo.

JJONEI) gUAllTKR OF L\MI5.

Wavne's Evenj-day Coohcry.

One pound of forcemeat; melted butter. Bone af|uar-
ter of lamb, fill it with forcemeat, roll it round, and tir it
with a piece; of string, cover it with a buttered paper, and
roast it. Serve it with melted butter.

HAUXCir OF MUTTON.

Soycr.

Saw or break three inches from the knuckle-bono, re-
move all skin from the loin, put it on a spit, comnu'iiciiii^
at the knuckle, and bringing it out at the flap, avoiding
the HUet of the loin. Then cover it with three sheets of
buttered paper and roast it for two hours and a-half, half
an hour befoie being done remove the paper, baste it with
a little butter and dredge it slightly ; when done, disli it
up with a frill I'ound the knnekle, and pour n ])iut of hot
gravy over. In sunnnei- French beans should be scivod
with it, but always mashed potatoes.

MUTTON AND LAMR.

DomediC Cookery.

Mutton and lamb must be rojxsted with a (piick, clear.
fire. Biuste it as soon as you lay it down, sprinkle on n
little salt, and when near done, dredge it with Hour. A
leg of mutton of six pounds will take an hour and a (|iiar-
ter, and one of twelve, two hours ; a breast, half an hour
at a quick fire; a neck, an hour, and a shoulder much alioiit
the same time as a le^:. h\ dressinij the loin, the chine
("which is the two loins), and the saddle (which is tJif
two necks and part of the shoulders cut together), you
must raise the skin, and skewer it on, and when near clone,

15:

Scotch If<i(/fjJs>.

Uikv olTtlie skin, and haste it to froth it up. Semi some
good plain giavy up witli it.

TON'(jrKS OR I'DDKRS.

Dome>tfic Coohcy.

I'iiilidil the tonfjue ])efore you put it down to roast ;
stick tin'lit or ten eloves ai)out, haste it with hutter, and
serve it up with some ^ravy and sweetmeat sauce. An
U(Mt r niav he roasted alter tlu* same manner. You may
also lard tlie ton;^nie nicely, hut take care tliat tlie fire does
not liurn tlie larding.

LEG OF MUTT(^N KOASTKD WITH OYSTKUS.

Dome f tic Cookery.

Take a fine le<j: of mutton that has hun<j: two or three
(lays, stuH" every part of it with oysters ; roast it, and
wlnii ilone, pour some good gravy into the disli, and gar-
nish with horse-radish.

SCOTCH IIAOOIS.

Mrs. Fra.^er, Almonte.

Procure a sheep's paunch, allow it to stand in salt and
water. Then scrape and hlanch it in salt water ; parhoil
lieart, lights and liver, add suet and mince them well, half a
gallon of oatmeal, one ([uart of milk and water, four onions
chopped fine, a little summer savory, and ])lonty of all-
spice, pepper, salt; mix an<l sow firndy. Then hoil for
four houis on a slow fire. Prick it well when boiling;
serve hot.

SCOTCH HAOOIS.

Afrs. Mdckic, Ottawa.

A sheep's stomach ; clet^n well with waim water. Tn-
greditnts, half pound of oatmeal, two large sized (minced
fine) onions. A teaspoonful of pe])per, one of salt, half a

156

21(6 Canadian Economist.

pound of beef suet, minced fine. .Parboil the liver, and
grate lialf of it. Mix all together, and till the bag niode-
ratelv. Boil two hours.

MUTTON ROLLED.

Book of the Houseliold.

Bone a shoidder of nuitton carefully, so as not to injure
the skin ; cut all the meat from the skin, mince it siiuill,
and season it highly with pepper, a nutmeg, a clove, some
parsle}', some thyme, sweet marjoram chopf)ed, and a
pounded onion, all vaW mixed together, with the well-
beaten yolk of an i'^^<^. Roll it up very tighth' in the
skin, tie it round, and l>ake it in an oven, two or tliivo
hours, aecordinii' to the size of the nnitton. Make a rnnvv
of the oones and parings; season, with an onit)!! pcpixr
and salt, strain and thicken it with flour and butter; adil
vinegar, nuishroom catsup, .soy, and lemon ])iviv]e, a tabli-
spoonful of each. Garnisli with foremeat balls made of
grated bread, and part of the mince.

SLICES OF MUTTON WITH (I'vK.AM.
Booh of the IfoaselioJd.

Cut a roasted loin of mutton int«) slices, whicn put into
a stewpan ; chop u}) some small onions, stew them with a
(piarter of a pound of fi'esh butter and a little stock, aui!
'vvd:en nearly dissolved, add half a )»int of good cream, salt
and pep})er. Let it 'noil live minutes ; then put in the slices
of mutton and make them (piite hot, but iney must not
boil. Serve them cpiickly.

QUARTER OF LAM I! (rOASTKD AND LARDED).

Booh o:' the Ilouxclwld.

Take a fore-cpiarter of lamb, lard, the up|)er side of tlie
joint with lean l)acon, and sprinkle the other side thickly
with bread-crumbs ; then cover with paper, to prevent the

Lamb Padnj.

157

t into

vitha

\. .•iinl

n, salt

,slia's

-it not

)f the
lii.-kly
lit the

moat from being burnt and ro<ast it. When nearly done,
take it from the fire, and cover tlie part tliat has not been
larded a second time with brea<l-crumbs, seasoned with
salt and parsley, chopped very finely ; then put tlie lamb
ai^aiu Itefore a l)riglit tiro to brown it. Serve wich a little
vinegar poured over it.

LAMB.

Bool- of the lloascltoJd.

A slioulder of lamb of moderate size will require roast-
ing' from three (piarters of an hour to an hour. When
(lidie, put some good gravy into the disli with the lamb ;
and serve mint sauce in a boat.

LAMB CHOPS HROII.Kl).

Bool' of the Household.

Cut a loin or the best end of the neck into chops, flat-
ten tliem, and cut off the fat and skin, rub the gridiron
with a little fat, broil them on a clear tire, turn them with
steak tongs till <piite done and serve them hot.

KIDNEY DUMPLINGS.

Booh of the Household.

Make your dumplings in the usual way and put in each
a kidney (nuitton kidney) well washed, and seasoned with
l)e}))ier and salt, boil them tied in a cloth and serve them
very hot.

LAMB TASTY.

Book of the Household

Bone the lamb, cut it into four pieces, lay beef suet at
the hottom of the pastry, ami season the lamb with pepper,
salt, chopped thyme, nutmeg, cloves and mace ; lay it upon
the sutt ; makitig a high border about it ; then turn over
your sheet of paste, close it up and bake it. When it is

158

The Canadian Economist.

baked, [)ut in vinegar, the yolks of eggs well beaten and
some good gravy.

KIDNEYS.

Booh of the Household.

Cut them through the long way, score them and sprinklt-
them over with a very little pepj)ei' and in order to hioil
all over alike, and in keep them from euiling on the grid-
iron, run a wire skewer riglit through them. They must
be broiled over a clear fire, being careful to turn tlieiii
frecjuently till they are done. They will take about ten
oi- twelve n inutes to broil provided they are done over a
brisk tire ; or if you choose you may fry them in butter,
and make gravy for them in the pan by putting in a tea-
spoonful of Hour. As soon as it looks brown put in a
sutHcient quantity of water as ^vill make gravy. They
will take live minutes lonwr frvinn- than boilino-. Ganiislt
with fried parsley, You may improve them, if you think
proper, l)y cho])ping a few ])arsley leaves veiy finely, mix-
ing them with a piece of fresh butter, a little pop[)er ami
salt, and then putting some of this mixture over eacli
kidney.

]3EEF KIDNEY. '

Booh of the Household.

Take a kidney and braise it till very tender ; shred it
finely, serve it upon stewed cucumbers, oi- any other green
you like better. It should be rather highly seasoned.

ROLLED LOIN OF MUTTON.

Little Dinners. '

With a sharp knife remove all the bones from three
poun<l8 of the best end of a loin of nnitton,cut away the til-
let from the bones, nnnce it very finely,add an equal w;:igiit
of bread-crumbs, a shalot scraped and minced, a little
fresh parsley chopped, pepper and salt, and enough egj,' to

Laml/s Fry.

159

Itind it, place tliis on the mutton, bind it up tiglitly with
tiijR', riil> the outside vvitli flour, pe[)j)er and salt and roast
slowly ill fclie ovTn or in a!iy otiier way you choose. Fry
the hones with onions until brown and make them into a
food j^ravy, with a little stock and any morsels ot* meat
voii liai)pen to have, thicken the gra\y and pour round
the meat. Garnish with stowed or glazed onions.

GLAZKD ONIONS.

L'ltffc Din vers.

Clioose small ones, as nearly the same size as possible.
For twelve onions, •^)ut an ounce of butter, an ounce of
lump suL;-ar, a little salt and pepper, and sufficient li^ravy
tofuvcr tile onions, ])ut in the onions, and let them boil
gently until done, then take them out and set the gravy
to boil sharply without the lid ot* the stewpan until re-
ihiccil to a glaze, then thoroughly coat the onions, by
siiaking them in it. Place round the mutton, taking caro
not to let them be covered with the gravy.

LA.MI'/S FRY.

Little Dinners.

X re.dly ])roper fry should consist not only of sweet-
liivuds and liver, but of the heart, milt, brains, frill and
kidneys, each of which re([uires ;' different treatment. It
is (luite as easy to co(jk a fry j)roj)erly as to flour and fry
it hard ami oveidtrown, as it is too 7re([uently done, trim
the sweetbi"ea«ls neatly, and siuHuer them tor a (piarter of
ail hour in good white stock with an onion; when they are
lone, take tliem up and put the biains ii\ the gravy, al-
lowing them t(j boil as fast as possible in order to harden
tlieiii, let them get cold, then cut into slices, egg and bread-
(iiinih them, and fry with the sweetl)rearl in a little
liiitter. After the brains are taken out of the gravy, put
ilie slices of heart and milt in and let them stew slowly

160

The Canadian Economist.

until tender, when they are ready, flour them and fry
with the liver and frill until brown. Lastly put the kid-
neys cut in slices, into the pan, and very gently fry foi
ahout a minute, shake a little flour into the pan, stir it
about until it bej^ins to brown, then pour on to it tlie
gravy in which the sweetbread &c., were stewed. See
it is nicely seasoned, and pour round the fry, wliich
should be neatly arrayed on the centre of the dish, gain-
isli with fried parsley

FISH STKW.

Waiiies Everyday Cool-ery.

Two pounds and a half of chops, eight potatoes, four
small onions, nearly a quart of water. Take about two
pounds and a half of chops from a loin of mutton, place
them in astewpan with alternate layers of sliced potatoes
and layers of chops, add four small onions and pour in
nearly a quart of cold water, cover the stewpan closely and
let it stew gently until the potatoes are ready to mash,
and the greater part of the gravy is absorbed ; then place
it on a dish, and serve it up very hot.

sheep's trotters.
Warnes E eery -day Cookery

Four trotters, one tablespoonful of flour, a saltspoonfiil
of salt. Perfectly cleanse and blanch the trotters takiiij,'
care to remove the little tuft of hair, which is found in
the fourche of the foot. Beat up a spoonful of flour aiul
a little salt in the water you use for cooking them iu,aiiJ
let them stew till Ihe bones come out easily.

^jiiO'^^^^^^^^^^^

CHAPTER XI.

GAME PIE von CHRISTMAS.

Casseirs Dldlonary of Cookery.

rplIIS pie is suitable wliere game is abumlant, anrl ex-
_L pense no object. Malvo a thick, stiti'crust, it may be
either baked in a mould, or formed into sliape with the
hiiiids. The latter operation is not easy for those unac-
custoined to it Line the bottom witli slices of fat bacon,
spread over that a layer of forcemeat, made by scaldin<j; the
livers of the birds, and poundino- them with their weight
ill tat bacon and lean ham, a few truttles, some bread-crumbs,
salt, pepper, savoury hei-bs, parsley, and rasj)ed lemon rind.
Then put in some of the joints of the birds — the breasts
should be larded — and strew over all some Hnely chopped
mushrooms; repeat until the pie is full ; season rather light-
ly, and keej) putting little lumps of butter in amongst the
other ingredients, say some slices of bacon on the top ; put
on the lid ; ornament with pastry leaves and other devices ;
brush over with beaten e«>o" and bake in a moderate oven.
It' the pie is to be served hot, pour some strong gravy over
it, as soon as it is baked; if cold, take away the bacon from
the top and put some roughed aspic jelly over it before
sending it to table. This pie may be made of phefisants,
partridges, woodcocks, snipe, grouse, fee.

CRUMBS FOR GAME.

CasseWs Dictionary of Cookery.

Take the crumbs of a stale roll, grate it very finely; put
the cnnnbs into a stewpan with one ounce of fresh butter ;
11

162

The Canadian Economist.

place them on a slow fire, and move them a])Out with a
wooden spoon till they are bright brown ; put them on a
sieve to drain and hand them round on a separate disli.
They are especially iv(juired when tlic game is ratlier higli ;
a few minutes to brown.

FORCKMEAT FOR GAME.

Cassell'i^ Dictionary of Cookery.

Take a ([uarter of a pound of fat bacon and a (piaiter of
a pound of calf's liver ; cut into convenient sized pieces,
and fry them until half-cooked, then chop them small ; put
them into a mortar and pound them thoroughly with a tea-
spoonful of salt, half a teaspoonful of {)epper, and a pincli
of powdered mace. Wlu;n well pounded add the well-
beaten yolks of two eggs; and if these are not sufficient tu
bind all together, add a little cream.

GAME PATTIES.

CasnelVs Dictionary of Cooh'vy.

Make a nicely Havoured mince of the remains of game:
moisten with a little gravy; make some small round patties
of good light ci'ust, or puff paste ; brush them over with
beaten egg, and bake them till lightly browned ; warm the
mince in a saucepan, })ut a little in the centre of each and
serve them hot, piled on a nai)kin ; twice ten minutes to
bcike.

ENGLISH GAME FIE.

CasselCs Dictionary of Cookery.

The great point to be attended to in this dish, is to use
venison that has been well kept. The best end of the neck
is what should be taken. Trim and rub it with niatv,
nutmeg, cayenne and salt; boil down the trimmings of veiii-
.son to the inferior joints of a hare to make gravy ; taki
the back and thighs of the hare, and after boning them

Prairie Chickens, Partriihjefi and Quail. 1 63

till with forcemeat, using sbiilot and the raw liver of the
hare, minced up in the forcemeat. Line a di«h with short-
crust ; |>ut in tlu! venihon and hare, filling up every space
with forcemeat ; add a little of the gravy, put on the covei",
ornament tlie top and l)ake in a hot oven. When venison
is not liked, substitute the ])rinie joints of another hare ;
time, about two hours and a half to b;ike.

GAMK SArSA(ii:S.

Casstlts JJictioiiiU'i/ of CooLery.

Take the remains of game ; cut off the meat ; remove
carefully the skin an<l sinew ; minc(; tlie Hesh and pound it
in a mortar with six: ounces of lean liam and six ounces of
Itutter to every pound of meat; season rather liighly with
salt, pep|)«^r and powdered mace ; put the mixture into
skins and fry in hot butter or hud for three (quarters of
!in hour.

TO REMOVE TAINT FROM 0AM K.

Wash the game first in cidoride of sola and afterwards
ill fresh water, and dry it thoroughly in a cloth before
cooking, or put some fresh powdered charcoal, tied in mus-
lin, inside the crop ; take the charcoal out and throw it
away before sending the bird to table.

I'llAlUlE CHICKENS, I'AllTlUDliES AND QUAIL

Clean nicely, using a little soda in the watei* in wliich
they are washed; rinse them, and diain and till with
ilrossing, stewing them up nicely, and binding down the
It'ij.s and wings with cord ; put them in a steamer and let
them cook ten minutes, then put them in a pan with a
little butter ; set them in the oven and baste frequently,
until of a nice bi'own. They ought to brown in about
thirty-tive minutes. Serve them in a platter, with sprigs
of parsley, alternated with currant jelly.

104.

Th£^ Canullan Economist.

BAKED PIGEONS.

Late Mrs. Bcvry, Toronto.

Clean ami prepare as for roasting, lay them in a hake-
pan on their l)acks, anl plaeeon the breasts of each a thin
slice of salt pork or hxcvjn, cover the bottom of the pan
with cold watisr, anl set in a hot ov«;n, baste often till
done; place the birds on their bicks on t!ie dish, garnish
with water-cress, sprinkle wit!i lemon juice, and serve
waiin.

ROILED PIOEONS.

Late Mrs. Berry, Toronto.

Truss tliem like boiled chickens, dnjp them into plenty
of hot water, and throw in a little salt; in fifteen minutes
lift them out, and dish. Pour parsley and butter over
them, and send to the table.

WILD PIGEOX PIE.

Late ,][rs. Hcrr^j, Toronto.

This is made precisely as in (piail pie, except that the
pige<ms are cut in four pieces each, and not stuffed. Par-
boil and lay in the dish in alternate layers with the bacon
and boiled eggs. Make the gravy richer than for the
((uails, by the addition of a good lump of butter rollcil in
flour, stirred in and boiled up to thicken before yoi put
it on the fire. Wild pigeons are usually tougher and
leaner than tame.

t^UAIL PIE.

Late Mrs. Berrji, Toronto.

(Jlean, truss and stuff the Lirds, loosen the joints with
a penknife, but do not separate them. Parboil for ten
mitnites, while you prepare a puff paste. Line a deep
dish with this ; put in the bottom some shreds of salt
pork or ham, next a layer of hard-hoiled eggs, buttered

Q}(alls Rodsfc.d irUh I fain.

16o

and peppered, then the birds, sprinkltjd witli pepper and
niinct'd pai.sley ; s(jueeze some Irnion juice upon them,
and lay upon the breasts })iee('s of butter rolled in Hour;
cover with slices of eg^^ then with shied ham; pour in
some of the j[(i'nvy in which the (piails were parboiled,
and put on the lid, leaving a hole in th<> mi<ldle. Bake
over an hour.

WILD DUCKS.

Late ilMs'. Bcrri/, Tonntfo.

Nearly all wild ducks are liable to have a tisliy flavour,
and when handled by inexperienced cooks are sometimes
uneatable, fi'om this cause. Hefoie loasting them, guard
a"^ainst this by ijarlioilini,' them with a small carrot,
jHrled. put within ea(di. This will absord the unpleasant
taste. An onion will have the same efiV'ct; but, unless
you mean to use onion in the stuffing, the carrot is pre-
ferable. In my own kitchen I usually put in the onion,
considering a sus])icion of garlick a <Iesideratum in roast
(luck, whether wild or tame.

IIOAST DITCK (WIIJ)).

Parboil as above directed; throw away the carrot or
onion; lay in fresh water half an hour, stuff' with bread-
crunihs, sea.soned with pep|)er, salt, sage and onion, and
roast until brown and tender, bastiuij for half the time
with butter and water, then witli the dri|>ping ; ad«l to
the fjravy, when you have taken up the ducks, a table-
spooiifid of currant jelly, and a pinch of cayenne ; thicken
with brown flour, and serve in a tureen.

<iLAlLS ROASTED WITH HAM.

Late Mrs. Bevrfj, Toronto.

Clean, truss, and stuff' as usual ; cover with slices of
ham or pork, with a sheet of wliite })apei", having secured
the slices of meat with pack thread, stick the papers on

IGO

The Omadiun EconomUt.

and kre|) tluiin well bastiMl with butter and water that
they may not burn. Roast tliree (juartcrs of an liour,
if the fire is jjjood. Remove the papers and meat Ijefore
sending' to table, and brown quiekly. This is the nict^st
way of cookin<.j quails.

huntkr's hkckipt for roasting PAiniUDnK.

yotii lie Eiiytix'Uah.

First secui-e the binls, one for eaeli man, as any loss
will be found to be insufficient ; then dress in the ordinary
way, with the exception of the feathers, thesis arc not
removed. Adressin^M)f [jotatoes and onions, with a little
sage, if the cam]) is in posst'ssion of such a delicacy, and
a small (piantity of salt, may ])e prepared and inserted in
the ordinary maimer, not forgettiui^ to sew up th(i aper-
ture ; then make a stiff paste with clay and water, covci'
each biid, si'])arately, with a covering of this paste of
about an inch in thickness; after which, place them in a
])ed of live coals, covering- them well ; allow to remain so
until the clay cracks, when they will be found to be well
cooked. After beiuir allowed to cool for a few minutes,
remove the dav, the feathers and skin will adhere to it
By this process the aroma is not allowed to escape and
the meat will be found to be sweet an<l juicy. Trv it!

FRICASSEl'.D TURKLV.

The remains of cold roast or boiled turkey ; a strip of
lemon })eel, a bunch of savoury herbs, onion, pepper and
salt to taste, ont^ pint of water, four tablespoonsful of
cream, the yolk of an egg, cut some nice slices from tin;
remains of a cold turkey and put the bones and trimmings
into a stewpan, with the lemon peel, herbs, onions, pepper,
.salt, and the water ; stew for an hour, strain the gravy
and lay in the pieces of turkey; when warm through.
add the cream and the yolk of an e^^^, stir it well round
and when getting thick take out the pieces, lay them ou

To Boil a Turkey.

107

that
liour,
efore
liciist

\y loss
liinary
ire not
!i littlf
;y, anil
rtetl in
(; a])er-
r, cover
)ast(- of
em in a
main so
be woU
linntes,
re to it
ipo and
ivit!

strip of
)ev and
insfnl i»f
Ironi tlu'
Imniing^

popper.
le gi-avy
Ihrougii
111 round

bhem ou

allot tiish and pour the sauco over. Garnish the fricassee
with .sipi)ets of toasted hread. Celery or cucuml)er may
ho put into the sauce, if the former, it must be boiled
first.

CHK'KKN AND HAM I'lK.

Cut two chickens into joints, season them with .salt,
jiippcr and (tayenne, a little powdered mace and a table-
sjinoiiful of cliopped mushrooms ; then make balls of force-
inrat iiiid the hard-boiled y<»lks of e<,';^s, and lay tlunn in
the dish between the Joints of chicken with a few slices
of lean ham in l>etween, and add a little water with a
nuislirooni boilcfl in it. Cover with \m\\' paste and bake.

FOWI. STUFFKI) WITH OVSTKR.S.

The. Infaliirs Cixtk.

Truss a young fowl, as for boiling, and till the inside,
wliii'h must have been well cleaned, with oysters, from
which the beards have been taken, and which have been
washed in their own li([Uor, tie up the en<ls of the fowl and
put it into a pipkin or earthen-ware jar, which, put into a
snuccpan of boiling water; keep it boiling for nearly
two Jiours an«l then take the gravy which will have
flowed from the fowl and stir into it gradually the yolks
of two eggs, well beaten, and a teacupful of milk; then
put this sauce into a saucepan and let it get (juite hot,
but without boiling, and pour it over the fowl when sent
to table. A few oysters may also be added to the sauce
if liked ; but all but a very little must be sent up in a
tureen. From two to three dozen of oysters is the num-
ber want<Ml.

TO BOIL A TUUKEV.

Mrs. MuxvjpU.

Stuff the turkey with bread, butter, salt, pepper, and
minced parsley, tie uj) the legs ami wings as for roas^
ing and then pin round it a cloth well sprinkled with flour.

1G8

The Canadian Erommiint.

Boil forty minutoM, tako off tlio pot aixl let it stand, kfop-
iiiff the lid (doso half an hour, when it is ready to serve,
whieh should he dont^ with diawn hutter and stcwod
oysters.

POTTKI) FOWL.

The. li,val'uV» Cook.

Take i\u) white meat from a eold fowl euttinj; off tlic
skin and ^M-istle ; add to it a little cold ham, tonijuc. oi
lean l)acon, and th(;n after nnneiii^ the meat nj) finely.
ponn<l it well in a moitar, addini;- at the same time, hiittci
and spices to flavour it, in the proportion of ahout two
ounces of fn^sh hutter, a few iL,M\'iins of cayenne ])epper, a
saltspoonfuU of ])ound(!d mace and half that (juantityof
grated nutnu;<( to every pound of meat. When the whole is
well mixed to<,'ether and reiiurecl to a smooth [)aste, put it
into a pot and pour elaritied hutter ahout a «iuart(ir of an
inch on the too. If the meat is vei'V drv a litth^ iiioiv
butter may be used in poundin<;.

CHICKEN GIULI'T IMH.

Little Dlnno^:

Prepare the <jfihlets as for stewinf]f. When done reniovi-
the meat from the n«'cks and pinions and lay it with the
rest of the gibU'ts in a pie-dish ; put slices of boiled hacoii
between each layer, till up the disl> with jijravy and cover
with a crust, either as for Devonshire pie, or of masheil
potatoes. Bake for half an hcnu-.

RAHIUTS OH IIAUKS.

Ko Karne.

After your rabbit is cleaned, truss it and put it on to
boil with cold water enough to cover it ; when it is hoiltd
tender, take it out and fry it in boiling lard to a ligjit
brown. Take it out and set it near the fire ; have six

To Roost Pavtr'uhjeH.

1(10

onions slicod and put tln;ni in tlw hoilinLj lanl. Whon
tliev flit! fried a nice brown, pour a little Ixiilin;^' water in
tlu' IVyinj,' pan and on«,> toaspot nful of browned H<tnr.
Pour tliis gravy over the rabbit seasoned with pepper and

salt.

TO llOAST A RAHIIIT.

Kill it witli forcemeat, sew it uj), truss and roast it at a
"" briijlit fire, and l»aste it eonstantlv with butter

DUCKS.

Ducks are .sonietiuiLvs roasted without stufKni>-. When
^tutting is used, white potatoes, well Itoileib mashed and
lii''lilv .seasoned, make a nice stuHini''. \\'ild ducks are
never stuffed. Wild ducks should be a little underdone
.Vlwavs stew tlie <^iblets, mince; them and add to the gravy
wiiicli thicken with a little tioui'.

TO llOAST rAHrilID(JES.

Let the birds hang as long as they can possibly be kej>t
\vith( ut becoming offensive; pick tlu-m. carefidly (h"aw
and singe them, wipe the inside thoroughly with a clean
cloth; truss them with the liead twined un(h'r tlui \\ ing
ami the Ws drawn clo.se together or crossed. Flour them
when first laid to the fire, and bn.ste them pleiitifrilly with
Itutter ; .serve them with bread-.sauce and good bn>wu
gravy ; a little of this last should be pouied over tliem.
Tliirtv to forty minutes will cook them ; ratlier less time
must he allowed when the birds are liked undenlre.s.sed.
In preparing them for the spit, the crop must be i-emoved
through a slit in the back of the neck, the claws clipped
close and the legs held in boilinfr water for a minute that
they may be skinned the more easily.

170

The Canadian Ecouomial.

HOAST TUKKKY.

What I knoiu.

Cut off the tips of (lie 'win<T:s, the neck, <xiz^<'^''<h liver
',\\\i\ heart, and lay them aside ior jjfiavy ; make a tillin<.'
of hread, butter, sweet mai'joram or j)aisley, and af^r
washing the fowl thoionghly stuff it witli this ; cook it
two or three hours ; ^ravy, boil the neck, »Szc., tender.
with salt. Do chickens the same. An hour generally cooks
them. For sauce — cianbeny sauce, currant jelly, o3'.st('r
sauce.

J'.it:)ILKD CPIICKKNS.

Take those that are young and tender, cut them down
hack .»nd bieast — wash and diy them. Lay tlicin flat
and skewer them down ; .seas ?n with pepper and salt, and
broil half an hour on hot coals. Stew the giblets in watii
enough to cover them ; when <lone, mix Hour an<l Ijuttii
and a little ])arsley chopped tine, stir it in and come to a
boil. Take off- -dish the chickens and pour the graw
over.

TURKEYS.

Z>( tin est ic Cool'i' } 'i/.

When 30ur turkey is properly trussed for dressinff
stuff it with the followino- inm-edients : take four ounces df
butter or chopi)ed suet, some giated biead, a little lemon
peel, parsley and sweet heibs ch()})ped together, jx-ppcr,
salt and nutmeg, a little cream, and the yolks of twooi
three eirir.-^ Work these all well too-cther and fill the
craw with Let your tire be very bi-isk, and wiuii

you put it ilown paper the breast, and let it contimu' on
till near done ; then take it off, divdge it with Hour, and
keep basting till it is done. If it is a large turkey serve
it up with gravy alone, or brown celery, or nuishrooni
sauce. If it is a turkey-poult, serve it up with gravy and
bread sauce, the latter of which make thus : — Tut the

Foiuls.

171

crumby part of a penny loaf into tliin «lices, put it into
a saueepMU witli cold water, a few pe))percorns, a little
salt and an onion ; boil it till tlie bread is (piite soft, and
then beat it very fine. Put it into a (piarter of a |:)ound
of butter, witli two spoonsful t)f tbi(;k cream, and when, it
l.oils up pour it into a basin or boat and serve it up with
the turkey. A middlinj.;" sized tnikey will take more
than an hour, a sniall one three-(juarters of an lujur, and
a very lar<Te one an hour and a half. In (lressin«jf these,
as well as fowls, always let your fire be clear and biisk.

(riK'KKNS AND TON'C.UKS.

Domestic (\)()kery.

Boil six small chickens verv white ; then take six boos'
t()n<,nies boiled and peeled, a cauliHower boiled whole in
milk and water, a good deal of spinach boiled green. Then
lav your cauliHower in the middle, the cliickens close all
round, and the tongues round them with the roots out-
wards, and the spinach in little heaps between the tongues,
(larnish with small pieces of liacon toasted, and biy a
piece on each of the tongues. This is a good dish for a
lar<ie company.

F0\V1.S.

Domefific Cookenj.

Singe and clean your fowls, baste them with butter
and dredge over .some flour; when they begin to smoke
haste and dredge them again : let the fire i»e brisk, an<l
H'lid them to table with a good froth. The proper .sauces
tor roast fowls are, gravy, egg, mushroom or celery .sauce,
the latter of which make thus : wash and j^ai'e a large
Imnch of celery very clean, cut it into thin bits, and boil
it gently in a little water till it is ten<ler, then add a little
beaten mace, nutmeg, pej)per and salt and thicken it
with a large piece of butter rolled in Hour; then give it
aboil and serve it up in a boat. To the water in which

172

Tkr, Canadian Economist.

you boil the celery put half a pint of cream which will
make it very rich and substantial. This is an excellent
sauce, not only for fowls, but also for partridges or any
other game of the same kind.

CUK'KKNS.

Iknncsfic Cooker//.

Be particulail y Cineful in drawing your chickens, wliidi
done cut off their claws, nnd truss them for dressing; j)ut
them down to a good tire, jind singe, dust and baste tlioin
with buttei. \Vhen they an; done enough troth them and
lay tl.em in your dish. Serve them up with parsley ami
butter ])Oured over them and j^ravv and nujshroom sauce
in l)oats. A laroe chicken will take half an hour, a snifdl
one twenty minutes.

. VKNISON.

Domcstu- Cooke ri/.

Take a haunch of venison and rid) some butter all over
it. Take four sluiets of clean paper well buttered, two of
which put on the hamich. Tiien make a paste with soiac
floui-, a little butter and water; roll it out half {is big as
your haunch and jtut it over the fat part ; cover this with
the other two sheets of paper and tie them fast with
l)ack-thread. Lay it to a brisk fire and baste it well all
the time it is roasting. When it is near done take oti
both ])aper and paste, dredge it well with flour and baste
it well with butter all the time it is roastinii'. As soon
as it becomes of a light brown take it up ami servo it to
table with brown gravy, currant jelly, oi- any other sauci'
suitable for venison. A haunch will take about tlirei'
hours roastiuii'.

TO ROAST A TURKEY OR CHICK EX.

Home Messenger.

In England and on the continent neither a turkey nor
a chicken is stuffed ; but not only is the stuffing nice in

itself
fowl.

Stutl"

truss
Put ii
c'lok I
tiirke\
ilo ill
and ht
take
'^Viwy

;TOitl}-

sa;l,^es, (,
U'itJl e;ii

■Stuff 1

pactly in

per and I

"ver the i

tliem wit]

'"' cover, {

'to four, oi

I ^'irds. f f

l«ay they

P^'CtJy tenc;

l'['C' gravy

Jishino-.

''igie(h'er
l^'iuarter of
l^iitter, popjj

Moast Goose.

itself, it (rives as ivi.il ^^^

'»>vl. After d.■a^vi,„; „*:LPr"T' '^ '"'* «'>vour to ih

1-tlti'on'' "■'"''',"<■•'' '''^-l-'lressin.. ,
1 ofe- <^'noo.^ing and

174

The (Janadhui Economist .

trussing;: Select a goose with a clean white skin, plump
breast, and yellow feet; if these latter are red, the bird is
old. Should the weather permit, let it hang for a few
days : by so doing the flavour will V)e very much improv-
ed. Pluck, singe, draw, and carefully wash and wipe the
goose ; cut off the neck close to the back, leaving the skin
long enough to turn over; cut ofl' the feet at the tir.'st
joint, and separate the pinio!is at the Krst joint. Beat
the breast-bone flat with a rolling-pin, put a skewer into
the middle of each, and pass the same (juite tliiough the
body. Insert another skewer into the small of the le;,',
bring it close down to the si<ledjone, run it through, and
<lo the same to tiie other side. Now cut ott' the end of
the l)ent, and niaki' a hole in the skin sutficiently larj,'('
for the passag(! of the lump, in order to keep in the
seasoning.

Mode : Make a sage and onion stuffing of the above
ingredients, put it into the body of the goo.se, and secure
it flrmly at both ends, by passing the rumj) through the
hole made in the skin, and the other end by tying the
skin of the neck to the back; by this means the seasoning
will not escape. Put it down to a Inisk Are, keep it well
basted, and roast from one and a half to two hours, ac-
cording to the size. Remove the skewers, and serve with
a tureen of good gravy, and one of well-made a[)[)le
sauce. Should a very highly flavoured sea.soning be pre-
ferred, the <mions sliouhl not be parboiled, but niinccl
raw : of the two methods the mild seasoning is prefeiahle.
A ragout or pie sliould be made of the giblets, or they
may be stewed down to make gravy. Be careful to serve
the goose before the breast falls, or its appearance willb'
spoiled by coining flattened to table. As this is rather
a troublesome joint to carve, a large (juantity of gravy
should not be poured roiuid the goose, but .sent in a
tureen.

Time : A la rge goose one and three-quarters, a mot leratc-
sized onC; an hour and a (juarter, or an hour and a halt.

Gravy fo r Ve n i.so n.

175

TO COOK OLD FOWLS.

'OasseIVs HoiiHchoh/ Guide.

Tilt' (jlclost and toiigliest fowls may bo made into a
savoury and nutritious disli by the following' metliod,
which is oiven as a tried and warranted receipt, because
sncli birds are so often pronounced uneatable, thrown
away aud wasted: When the fowl is phieked and drawn,
joint it, as for a pie. l)(j not skin it. Stew it five hours,
in a close saucepan, with salt, mace, onions, or any other
riavdurini^^ ingredient that nuiy be apj)roved ; a clove ot
<i-arlic Muiy be added when not disliked. WhcHi tender,
turn it out into a deep <lish, so that the meat may be en-
tirely covered with the li(]Uor. Let it stand thus in its
own jelly for a dny or two (this is the u'rand secret), it
may then be .serveil in the shape of a hash, a curry, or a
pie, and will be found little inferior to a pheasant nn<ler
similar circumstances. The addititjn of stock, made from
jffimediones arid trinunings, will improve the Havour.

FRIED VENISOX.

Cdsself'.s HouHchohi Gaii/e.

Cut the meat into slices, and make n-ravy of the bones.
Fry it of a light brown, and keep it hot l>efore the fire.
Put l»utter lolled in Hour into it and kee{) stirring till thick
md hrown. Put in some tinelv powdeied .sni-ar, and the
;'ravy made of the bones ; let it be the thickmvssof cream.
Squeeze in a lenion : warm the venison in it, put in the
ilishaiul pour sauce over it. (Jmitthe sugar if you choose,
■indsend currant jelly to talde with it, in a glass.

(iRA^■Y FOR VKNLSON

(JoMeWs Household Guide.

A strong, unfavoured gravy, seasoned with salt ordy, is
^'enerally served with venison ; it may be made as follows:

17G

The Canad'uiih Economist.

Take the trimmings of the venison, or failing these, a
pound or two of the scrag end of a neck of mutton cut
into chops. Fry these till ihey are brightly browncil on
both sides ; pour over them a (juart of boiling watei-, anil
let the gravy simmer gently till it is reduced to one-half.
Skim as re(|uired, and season with s.ilt. Let it get cold ;
free it entirely from fat, and serv(! in a tureen. The meat
on the nuitton bones may be potted and used as a break-
fast relish.

VKNISON STEAKS ( BROILED).

C(i8S(.'ll\s Jloitsehold Guide.

Cut the steaks an inch thick, from the leg or the 1(. In of
venison; make the gridiron hot, rub the bai's with a little
suet, and j)lace the steaks upon it over a clear tire, turn
tiiem every two minutes to preserve the gravy. Make the
steak dish very hot, put on it for each half-pound of veni-
son an ounce of butter, a tablespoonful of lirpiid, red cur-
rant jell}', a tablespoonful of boiling stock or water, and
a little pepper and salt. Turn the broiled steaks in the
sauce once or twice, and serve hot. By way of vaiiety,
the butter only may l)e put into the dish under the steaks,
and stewed mushrooms may be served with the venison;
or thin slices of lemon may be laid on the steaks for the
last two or th)'e(^ minutes tliat they are beii»g broiled, and
then served with them. Time : from twenty to twenty-
live minutes to broil the steaks.

PASTRY FOR VENISON PASTY.

Cas^i'IVs Household Guide.

Pastry for venison pasty should be good and short, but
stitt. For a rich pastry, it should be made in the propor-
tion of ten ounces of butter to one pound of flour, and
worked to smooth, stiti' paste, v/ith two eggs and a little
warm water. For an ordinary pasty, rub three er four
ounces of butter into a pound of flour, and work it to a

Itressing for Tiirheyx.

177

smooth, stiff paste, witli a beaten egi,' ami a little hike
warm water.

VENISON PASTV TO KKEP FOR SOMK TIMK.

CasselVs Household Guide.

Cut the meat of a bi-east or shoulder of venison into
pieces two inches square, season these with pepper and
salt, addin;^^ if liked, a small pinch of (^rated nutmeg ;
|>iit them, fat and lean together, into a leaking dish, place
a good slice of butter upon th<,'m and cover the dish with
a coarse j)aste of flour and water. Bake the pasty in a
moderately heated oven for a couple of hours and keep it
in a cool, dry jilace. When wanted, remove the coarse
crust, line the edges and sides of the tlish with good pas-
try, pour in a small (juaivtity of good gravy, cover with
pastry, and l)ake in a good oven till the pastry is firm.
Time to bake the pasty about an hour.

WFIOLKSOMKNESS OF VKXISON.

Cassell's HouKclto/d Guide.

Venison is less nutritive than beef, but is more easily
iligosted. Indeed venison, if kept for some time, is one
of the most easily dijjjested articles of animal food, and
well fitted for dys|)eptics. When used l)y such persons
it should be plain roasted, and rathei* underdone, and they
should eat it without any sweet condiments, using merely
tahle s;dt. It should be kept for some time to make it
tendei-, but not so lono- as to beiiin to decay, as is often
done.

l)RESSIN<J F(>R TUKKEVS.

Mi't^s Bunton, Bradford, Po,

(Alt the crust from a stale loaf of baker's bread, make
it in tine crumbs, take one egg, a piece of butter the size
otan egg, one t|uart of oysters, mix ingredients all toge-
12

178

Tlie Canadian Economist.

ther, and stuff the turkey ; one pint of oy.sters (or as luucli
as you wish) for gravy, mix a iittle Hour and seasoning
with it, and send it to table hot.

DRESSING FOR TURKKYS.

Mrs. (Captain) Cowley.

Crumbs of a roll of bread, one handful of sweet horhs,
lemon thyme and summer savory, quarter of apound of licff
suet, green parsley and two eggs, peppiT and salt,

FOR GEESE AND DUCKS.

Mrs. {Captain) Cowley.

Crumbs of bread, sage-leaves, four large onions boiled a
little and chopped up, l)utter and salt,

. TO BONE A TURKEY OR FOWI,.

Miss Adons Recipe.

Cut through the skin and centre of the back, and raise
the Hesh carefully on either side with the point of a sliarp
knife until the sockets of the winjjs and thitdis are
reached. Till a little practice has been gained, it will
perha|)s be better to bone these joints before proceeding
further, but after they Jire (jnce detnched from it the
whole of the body may easily be separated from the Hcsli
and taken out eutire, only the neckbones and luenv-
thoughts will then lemain to be removed. The bird thus
prepared may either be restored to its original foiiu bv
filling the legs and wings with forcemeat and the body
with the livers t)f two or three fowls mixed with alternate
layers of parboiled tongue freed from the rind, fine saus-
agemeat, or veal forcemeat, or thin slices of the nicest
bacon, or aught else of good flavour, which will give <a
marbled appearance to the fowl when it is carved, and
then be sewn up and trussed as usual ; or the legs and

CfiHcfs of VeiuKoi).

170

wini'" may be drawn inside tlie body und tli'j ljii<' being
tirst fastened on a table, may he ecnored witli sausage
meat and the various otlier ingredients ^ye have named,
so placed that it shall be of equal thickness in every part ;
then tightly rolled, bound firmly together with a fillet of
broad tape, wrapped in a thin pudding cloth closely tied
at l»oth ends and dressed as follows:— Put it into a brais-
inir-pan, stewpan. or thick iron saucepan, bright in the
inside and*fitted as nearl}^ as may be to its size, add all
the chicken bones, a bunch of sweet herbs, two carrots,
two bay leaves, a large blade of mace, twenty-four white
peppercorns, and any trimmings oi- bones of undressed
veal which may be at hand ; cover the whole with good
ival broth, add salt if needed, and stew it very softly tVom
an hour and a <(uarter to an hour and a half, let it cool in
the li(iuor in which it was stewed, and after it is lifted
out l)oil down the gravy to a jelly ami strain it ; let it be-
come cold, clear oti* the fat and serve it cut into lai'ge
dice, or roughed and laid around the fowl which is to be
served cold. If restored to its form, instead of being rolled
it must be stewed gently for an houi-, and may then be
sent to table hot, covered with nnishroom or any other
;,'ood sauce that may be preferre<l ; cr it may be left until
the following day and served garnished with the jelly,
which should be firm ami very clear and well-fiavoured ;
the liquor in which a calfs foot has been boiled down,
added to the broth, will give it the necessary degree of
consistence.

CUTLETS OF VENISON.

Warnes Krcry-dau Cookeri/.

A few lardoons, a sprig of thyme and parsley, two car-
rots, one onion, a little glaze, one gill of gravy ; cut the
venison into nice shapes and lard each cutlet, lay them in
a stewpan with the herbs and the vegetables sliced. When
they are dressed, glaze them and serve them with sauce
piquante.

ISO

TIte Canadian EeonnmiAt.

SCOTCH \V«)(jn(.'OCK.

7^/>vs. (Senator) McFarlaney Pldou.

A few sliccH buttered toast, lialf a slice to each person,
andanchovy to each slice. For sauce, (juarterof apint creaii).
yolks of three eggs beaten well, stir them into the creaiii,
bring the sauce to the boiling point, but do not let it boil
(or it will curdle), have ready some hot ])ut4iired toast
spread with anchovy paste; pour a little of the hot sauce
on the toast. Serve very hot.

CRKA.M SAUCE Foil A HA UK.

Mc Kf nz ies Rece iptf<.

Run the cream over the venison just before frothing it,
and catch it in a dish ; boil it up with the yolks of two
eggs, and some onion and a piece of butter I'olled in Hour
and salt. Half a pint of cream is the proportion for two

CHAPTER XII.
THK TOMATO,

Aufe'ust ami continues nntil f";«,'' ?"■"' "J'" *"'o" in
"t'lilyestuemod. Itissii.l . r''^',""' "generally verv

■I'O STEAM POTATOES.

;•«■'■'>■. Thin take the ",!;■ ^^ ?""' '^ '^"''^ «»«« throm h
">'y <vill !„,, t,,,j, ^^[^"^."P. and .serve t),enT .quickly t

TO BOll, POTATOES,
jucepan, cover thern with Zhl' .^^" ^"^ ^^'^'" into a

'^^-'--n,oiKchtu^.s:-rtt:stt^-;

182

The Canadian Economwf.

cold water in, a.s the slower they are boile<l the hettfr.
When (lone, throw away the water and sprinkle a little
salt over them. Put them at the side of the fire to dry,
with the lid of tljc saucepan oti' and then serve them
([uickly on a napkin.

TO HOIL I'OTATOKS WITH THKIH SKINS ON.

Choose tht^ potatoes, as nearly the same size as possihle.
Wash and scrub them thorouj^ddy clean, put them into a
saucepan, just cover them with water an<l a little salt. Let
tyiem hi)\\ and then draw the sauerpan to the side and let
them simmer slowly until tender and sufficiently done
which may be ascertained by trying theui with a fork.
Then drain the wa^er from them, raise the lid, and let
them dry by the side of the fire. Peel them carefully
an<l (juickly, and serve them, in a very hot vegetable dish,
with or without a na})kin.

TO MASH POTATOES.

WdVifcs Krerij-duij Cuolrri/.

Potatoes ; a piece of butter; a little milk and salt. Olil
potatoes, wlien unfit for boiling, n»ay be served masheil.
Cut out all injperfections. Take ofi'all the skin and lay
them in cold water for an hour ; then put them into an
iron saucepan, with a teaspoonful of salt, cover them with
water, and let them boil half an hour, urde.ss they aiv
large, when three-((uarters of an hour will be retiuiifd
When done drain the water thoroughly from them, j)iit
them into a wooden bowl or moitar, and nuish them
with a potato pestle. Melt a piece of butter the size of a
large eg^^f with a little milk. Mix it with the niasbcil
potatoes until it is thoroughly incorporated, and they are
become a smooth mash, taking caie the potatoes are not
too wet. Then put the mash into a dish, smooth it neatly
with a knife, and serve. Or it might Vje greatly irn[)rove(l
by browning them in the oven. Or yon may rub them

To Broil Potatoes.

183

throiif^h a course sieve and hrown them with a salamnnder,
without stn(K)thiiij( tlieni over.

TO BOIL NEW POTATOKS.

WarneH Every-divj Cooing.

St rape the skins from new potatoes and lay them in
cold water for an hour or two ; then put them into an
iron saucepan and cover them with water ; cover them
over and let them boil for half an hour. Try one ; if not
(juitf done cover them for a few minutes longer. Then
(Iraiii the water off; let them stand for a couple of
ininutes over the fire to dry, and send them to table plain;
or yoM may pour a little melted butter over them.

riilED POTATOES.

Warnes Erevy-daij Coohvtj.

Boil some potatoes in their skins ; when cold ))eel them
and cut them in slices a quarter of an inch thick, and fr^'
them in butter or beef dripping, a nice delicate brown.
When done, take them out with a slice to drain any
!,'rease from them, and serve pilcnl high on a dish ; or they
may be choj)j)e(l up small, seasoned with a little pepper
and salt, and fried lightly in butter, turning them .several
tiines that they may be nicely browned. Serve in a
covered dish.

TO BROIL POTATOES.

Waruei^ Everij-day Cookery.

Eight or nine potatoes, a little fioui-, butter, pepper,
and salt. Cut some coid- boiled potatoes lengthwise,
one -fourth of an inch thick, dip each piece in Hour, and
lay them on a gridiron over a clear fire. When both
sides are nicely browned, put them on a hot dish with a
piece of butter over them, and a little pepper and salt,
S^^rvo them np hot,

1S4

The Canadian Economist.

lUKED POTATOES.

WariiCfi Every-day Cookery.

Take as many large and eqnally-sized potatoes as you
wish, wasli them y)erfeetly clean in two or three chanj^'es
of water ; then wipe them dry, and put them in a (|uit'k
oven for one hour. Serve them on a napkin with cold
butter, and pepper and salt separately.

POTATOES A LA MAITRE D'hOTEL.

Warnef< Erery-day Cookery.

Some boiled potatoes, a little melted butter, pe})per, salt,
a sprig of parsley, a few cliivjs, and the juice of lialfa
lemon. Take some potatoes boiled and peeled ; wlioii
nearly cold, cut them into rather thick slices, ''nd put
them into a stewpan with a little melted butter, seasoned
with pepper, salt, a sprig of pai'sley, a few chives chopped
fine, and the juice of half a lemon. When very hot, put
them into a dish, and serve with the sa'i.ce over then*.

M.\SHED CAUKOTS.

WarneH Every-ddy Cookery.

Some carrots, buttei-, pepper and salt. Scrape otf all
the skin, wash them well, and boil them tender in a stew-
pan of boiling water. Then take them up with a skim-
mer. Mash them smooth, adil a piece of buttei', anil sen-
son with nepper and salt. Place them in the centie of ii
dish, piled up, and marked over with a knife. Scnv
with boiled or roasted meat.

TO IJOIL ASPARAGUS.

Warner Every -day Cookery.

One tabler^poonful of salt to half a gallon of water.
Scra})e very clean all the white part of the stalks of the
asparagus, and throw them into cold spring water; tie

Stetved Vegetable Morroiu.

185

them up in bundles, cut the root ends even, and put them
into a piece of muslin to preserve the tops. Have a wide
stowjian of spring water with the ahove proportion of
salt, and when it boils lay in the asparagus, and boil it
quickly Tor fifteen minutes, or until it is tender. Have
a thin slice from a lonf nicely toasted, cut it in s([U{ire
pieces, dip them in the asparagus water, and put them in
tlic dish. Take u[) the asparagus, lay it on the toast
with the white end outwards, and the ])oints meeting in
the centre. Serve with nielted butter in a tureen.

TUUNiPs IN wiiiTi': s.vrcE.

Wnvne^H Evevij-da)/ Cookery.

Some turnips, a large cu[)f \\ of white sauce, and a little
butter. Wash and peel as mai^y nice; white turnips as
you recpiire for a dish, peel and cut them into forms as
tor Jerusalem artichokes, and boil them tendei- in a sauce-
])an of water, with a piece of butt ;r the size of a large
walnut. When done, drain them in a colander, and place
them on your dish neatly. Pour over them some white
sauce, and serve them hot.

BOILED VK(;ETa1{LE maukow.

W(n'iies hhri'if-day Cool'ery,

Some uianows, one tablespoonful of salt to half a gal-
lon of watei'. Peel the marrows, and put them into a
siiicepan of boiling water and salt. When tender, take
tliciii (Mit, cut them into quartei-s, if large, if not, halve
tlicni. Serve them in a vegetal>le dish on toast, with a
(uiven of melted butter sent to table v.ith them.

STEWED VEGETABLE MARKOW.

Warnei* Evei'ij-day Cooh-ei'jj.

Si.\ or eight vegetable marrows, juice of half a lemon,
one ounce of butter or fat bacon, a little salt. Take ort'

18G

The Canadian Economist.

all the skin of the marrows, put them into a stewpan
with water, a little salt, the juice of half a lemon, and an
ounce of butter or fat bacon. Let them stew gently till
quite tender, and serve them up with a rich Dutch sauce
or any other you please that is pirjuant.

PARSNIP FRITTERS.

Warnes Evevy-day Cookery.

Four or five pai-snips, a teaspoonful of flour, one ft^g,
some butter or beef dripping. Boil four or five parsnips
until tender, take ott' the skins and mash them very fine,
a<ltl to them a teaspoonful of fioui', one ii^^^ well bt-aten,
and a seasoning of salt. Make the mixture into small
cakes with a spoon, and fry them on both sides a delicate
brown in boiling butter or beef dripping. When both
sides are done, serve them up very hot on a napkin or
hot dish, according to your taste. These resemble very
much the salsify or oyster plant, and will generally be
preferred.

SWEET POTATO PONE.

il/rN. Doinddnon, Mobile.

Wash and grate the jtotatoes with their skins on, then
to three cu])sful of grated jjotatoes })ut one cupful of ii(/ur,
one of sweet milk, one tablespoonful of lard, molasses
enough to make it spread smoothly, fiavour with essence of
lemon to taste. To be eatisn witlr meats.

CELERY WITH (REAM.

Warners Erery-day Cookery.

Three or four heads of celery, yolks of four eggs, half a
pint of cream, a little salt and grated nutmeg. Cut tlie
white part of three or four heads of celery into lengths of
three or four inches long, boil it until quite tender, anil
strain it from the water, beat the yolks of four eggs and

Greens.

1«7

strain thoin into the creain, season with a little salt and
fiated nutmeg ; put it into the stewpan with the celery,
set it over a stove until it boils and is of a j)roper thiek-
iK's.s jind then send it to table on toasted bread.

FRIED POTATOES.

Cookery for Invalids.

Potatoes properly fried may occasionally I)e served with
the clutp or cutlet, and are more digestible and nourishing
than when plainly boiled. This remark, however, applies
(•nly to potatoes fried in perfection and served immediately
they are done, as they lose their crispness by standing.
Peel tine kidney potatoes and slice them as thin as you
can, nnless they are preferre<l thicker ; as you do the chips
throw them into cold water as this frees them from
tlie potato tlour which has a tendency U) prevent success-
ful frying. Drain and lay them hi a cloth to dry, put
them into a wire basket, fry in boiling fat, and when the
chips are brown, put them between |)aper in the oven for
a minute, turn them on to a dish, sprinkle with salt and
serve. The greatest care niust be taken to have the fat
the rijjjht temperature for frying th(^ potatoes, as other-
wise they will be sodden with grease.

GREENS.

Cooktry for Jai'tdids.

lli'iieral directions for boiling these can only be given.
.Vs there are so many kinds varying also in age and quality,
and therefore taking more or less time to cook, it is
(ustoinary to put soda in the water in which greens are
hdileil, in order to preserve their colour, but this practice
ik'prives them of the properties which render them valu-
ahle as an article of diet. When fresh, the colour sliould
I'c preserved without ditHcult}^ and as oidy perfectly fresh
^ifreen vegetal>les must be given to invalids, soda will not

188

The Canadian Economist.

be necessary. Having carefully picked the greens, put
them for a few minutes in tepid water, wash them
thoroughly, drain, and throw them into a large saucepan
of fast boiling water, sliglitly salted, keep the lid off the
saucepan, and as soon as tlie greens are tender strain them
through a colander. Have ready a tin vegetable pressor,
heated by pouring over it the water from the greens, press
them into it, taking care tliat they become perfectly dry.
Put them into a hot dish and serve.

FRENCH BEANS.

Cookery for Inraluls.

These should be very small and young in ordei- that
they may be cooked whole. Pick, throw them into fast
boiling water, and boil in an uncovered stewpan until
tendei'. They can be served plain, or when drained, be
put into a stewpan in \n liich a small piece ot butter has
been dissolved and a squeeze of lemon juice added. Toss
them about over the fire for about four miimtes and they
will be leady.

To dress scarlet runners — wash them before slicing, do
not cut the'u into thin strips, but divide each bean into
three or four pieces. When cut so fine beans lose all their
flavour. Do not again wash the beans, boil tliern as
directed for Fi-ench l>eans.

ONIONS.

Cooke I 'ij for In val Ul{<.

The value of onions in many cases of illness is not wtH
understood ; whenever the Doctor allows them they shoulJ
be freely used. One caution is, however, necessary, onions
recpiire to be most thoroughly cooked, and being so, sel-
dom disagree with the most delicate stomach. Put the
onions to boil in plenty of water with a little salt, in halt
an hour put away the fiist water and put fresl). betthi

Tomato Sauce.

180

eens, put
,sh them
saucepan
id otf the
rain them
le pressor,
.'.ens, press
t'ectly dry.

cn'dcr that
111 into fast
wpan until

drained, be
; uutterhas
ildeil Toss
es and they

[i slicing, do
1 bean into

[ose all their
)il tliein as

is not well

[they should

lsary,<'nion^

ng so, sel-

1. Put the

salt, in balf

h. l.ettb''

onions boil sh)»'ly for tliroo lioiirs, or until so tender llioy
can be pierced with a straw, then drain away tlie water,
put a small pieee of butter into the saucepan, and toss the
onions in it over the tire for five minutes. Serve eitlior
with or without the butter according to the taste of the
patient.

STKWEl) WATER-CUKSS.

Cool'eru for InvalULs.

Well wash and pick the cress, put them into boiling
water witli a little salt, and boil them for ten minutes.
Dirtin as dry as possible and niince them, then put them
hack irito the stewpan with a spoonful of gravy and stew
till tender. When ready to serve add a few drops of lemon
juice.

STEWED ENDIVE.

Cookevij for In vallds.

Choose a fine white head, wash, pick and pour boiling
water over, let lie for ten minutes, then squeese perfectly
dry, choj) and put it into a stesvpan with a teaspoonful
of salt and a cupful of white broth or milk. Having
stewed the endive until tender, add enough potato fi<jur to
make the sauce thick, and when ready to serve stir in a
little lemon juice.

TOMATO SAUCE.

Cooker y for Invalids.

Choose ripe, perfectly sound tomatoes, break them into
small i)ieces, put them in a stewpan with a very small bit
of butter or a spoonful of gravy, salt and if allowed, pef)-
per. Let them simmer gently for three-(iuarters of an
hour, then rub through a sieve, taking care that none of
the seeds get into the purde, which put back into the stew -
pan, and stir over the tire until it is as thick as good apple
sauce.

19Q

r/t

The Cdiiadlan Economist.

SEA KALK. ^

Coohery for Inval'uh.

Trim the kale neatly, brush it to free it from dust,
then rinse it in t(?pi(l water, tie into a small bundle and
boil for al)out twenty minutes in sufficient salte<l water
to cover it. When done drain the kale pei'fectly di-^" and
serve on toast.

VEGKTAIUJ-: PL^lEK.

Cookei'u for Jncalids.

The method of making' vegetable purees is in all eases
the same. Boil the vegetable until tender, rub it throu'di
a wire seive, and when this process is completed, pur the
purde with a small (juantity of butter, stock, milk, cream.
«fcc., into a stew pan, stir over the fire until it be 'onies
thick.

ASPARAGUS STKWKD.

M'l'S.s Bdrhani Grci(j, SoiUk Gconjelowit.

Cut the oreen part of a bunch of asparagus in iiicli ur
half-inch lengths; put it into a stewpan and let it boil
fast for fifteen minutes, then pour very nearly all the water
off; work a tablespoont'ul of butter with a teaspoon ful (tf
flour, then stir them into the asparagus Add peppar and
salt to taste.

CREAMING POTATOES.

Home Messeiujer.

Slice cold boiled potatoes very thin, have ready a sauce-
pan of boiling milk, in which place the potatoes with salt,
a good sized piece of butter, and while boiling thicken
•with flour, mixed with water, stirring until delicate ami
creamy — ^when ready dish for the table. The goodness of
this dish depends much upon catering just when ready;
ten minutes being sufficient time to prepare it.

Spring Vegetables and How to Cook them. 101

(lust,
L' and
water
\- and

hroiv^li
p\it the
, cream.
:)ei!Oines

incli or

bt it l)oil

[le watev

,011 fill of

)p3V au'l

la sauce-
ni]\ salt,
thicken
•ate ami
(dness of
li ready;

POTATO I'UFF.

Home Messenger.

Two cups cold mnslied potatoes, three tahlespoonsful of
ineittMl i)utter, beaten to a cream; add two well beaten
eggs, one cupful of cream or milk ; pour in a deep dish and
bake in a quick oven.

POTATO PUFF.

Nr.o. Ro.'^s, O.L.r.

Two cuj)sful of cold mashed potatoes, stir into it two
tiildespoonsful of buttei-, beaten to a cream. Add two well
beaten eggs and a cupful of milk, .salting to taste. Beat
all well together, pour into a deep dish and bake until
nicely l)rowned.

OYSTKU PLANT.

Home McKsengey.

Scrape the roots, droj)ping each into cold water as so(jii
a.s cleaned. Exposure to the air blackens them. C'ut in
pieces an inch long, put into a saucepan with hot water
to cover them and stew till tender, throw off the water
and add soup, stock or milk enough to cover them. Stew
ten minutes after this begins to boil, put in a great lump
of butter cut into bits and rolled in Hour. Boil up once
and serve.

SPRING VEGETABLKS AND HOW TO COOK THEM

Home Messenger.

In the spring, salsify or oyster plant is a pleasant change

from boiled turnips and cabbage, and can be prepared in

various ways. First way: grate a bunch or two of salsify

[as vou would horse-radish, add a raw ejj^o' l)eaten, and a

[little l)read-cruinbs or flour, and fry in a frying-pan, as

you would oysters. Parsnips prepared in this way are

102

TJie Canadian Economist.

extremely nice. Second way, cut your salsify into round
lozen<;es, parboil, throw it into a frying-pan with a little
l)utter, and heat through, but do not brown, turn over
this enough soup-stock or the boilings frotn steak or other
bones to cover it ; thicken with a little flour and butter
braided together, add })ep[)(!r and salt and you will have
a nice dish.

COOKING CARROTS.

Ho me Mcme i uje t :

Cut the carrots in small pieces and stew in a little water
till tender ; pour ott' what water is left ; put in milk
enough to niak(^ a sauce, and a good lump of butter lolkd
in flour; boil up again all togetlier, having added salt ami
pepper to tastt'. (,'elery is excellent prepared in the .saiiu'
way.

RADISHES.

Boiuc Mcmeivjer.

Prof. Blot says cut off the root atid all the leaves, but
the centre one or st'dk. This should always be left on
and eaten, as it contains an element which assists in the
digestion of tlie radish. Split the radish up into stems
and leave whole at the top ; serve in fresh ice water.

TO STEW Cx^BHAOE.

Home Mexsenijer.

Parboil in milk and water and drain it. Then sliieJ
it, put it into a stewpan with a small piece of butter, sj
small cupful of cream and seasoning, and stew tender.

ESCALOPE!) TOMATOES.

Home McHeenger.

Peel and cut across the tomato in slices about a quartern
an inch thick, lay layers of tomato, then sprinklings

Cucambe

r>'.

IM.-i

round
little
II over
r other
\)Uttev
11 liave

,le watev
in iniik
,er rolled
: salt anti
the saw*'

avcs, but
30 Hton
ists in tlie

ito steui>
water.

butter,
tenelor.

|a quartet?
U'inkling

tint; hread-cruinhs soasonorl witli pepper and salt, tlien bits
of Idittcr; repeat and end with l>read-cruinl).s and butter ;
bake an hour and a quarter,

VMC, PLANT.

Home Messeuijirr.

Slice the egg-plant about halt' an inch thick, parl>oil in
salt and water for about a (piarter of an liour, then take
out and fry in part butter and part lard, These are all
nice also, when each slice is di[)[)(;d in beaten eggs and
ltread-«"nnnbs and then fried.

UFtUSSEj/.S Sl'HOl'TS.

Inca/id's Cook.

Cut off any discolouied leaves, pare the stems even, and
mash the sprouts well. Put them into a saucepan of boil-
in;;- water properly salted, k('(;p the cover off, and boil
tlieiii (piickly for about ten minutes, or till nearly done.
riicn pour off the water, put into the saucepan a slice of
fresh butter cut into bits, a tablespoonful of gravy
I'veal is the best), a little salt and pepper, and a little
lemon-juice i^ liked. Shake the })an gently over the Hre
till tlio hutoor is nudted and the other ingredients tlior-
oiii^'lily mixed with the sprouts, then serve thoin up very
hot. If you can be very (puck, so as not to let the sprouts
i;et cold, they look best pyramid in the dish.

CUClJ.MMKPvS.

Invaliils Cool-.

Take large cucuiid)ers which are not seeded; pjire and

slicL) them about as thick as' half a crown, slice two onions

[therein, lay them on a cloth and dry them, sh.ike over

them a little tlour and fry them of a light brown in but-

[ter. Pour off all the fat, and put in some g>ol gravy,

Iseasoned well with pep[)er and salt. When it boils, roll

194

The Canadian Econornwt.

some butter and flour together and put to it. Keep shak-
ing the pan till the gravy is of a proper thickness, and
the cucumbers and onions well covered with it, and then
serve it very hot.

SEA. KALE.

Coolrrj/ M<((h eaay.

Sea Kale is to be dressed exactly in the same manner
as asparagus ; it must be served up on toast, with melted
butter. It is not good unless quite fi'esh, which you will
know by its being crisp and a bright colour on the edge
of the leaves.

WINDSOK LONG PODS OR BROAD BEANS.

Coohing Made Easy.

They must be shelled into a pan of clear water, and he
boiled in plenty of water, with salt first dissolved in it,
and skimmed, and they should be served up under boiled
bacon or pickled pork garnished with parsley boiled and
minced, and parsley and butter sauces.

STEWED ONIONS,

Cooking Made Easnj.

Take five or six large Si)ani8h onions, or a dozen middle
sized ones, scald. and peel them, and cut out the roots, put
them into a stewpan, pour over them good broth, enough
to cover them, and let them simmer slowly, closely cov-
ered, for about two hours. Salt them t^ your taste.
Serve them u[) with the broth they were stewed in poinvd
over them.

TO BOIL POTATOES.

Cooking Made Easy.

Each boiling of potatoes should be as much as possible
of the same size. Wash them very clean with a briisli

Bcvfs.

195

iiiitl |>lt;nty of water, and wash out the dirt from the eyes
particularly, without paring or scraping tliem ; they will
ro(|uire a good washing or else they will have an earthy
taste. When you boil them, put them into a pot with
coM water, just enougli to eovci- them, with half a hand-
ful of salt. If they arc large throw in a cup of cold
water when they hi'gin to boil, and repeat it now and
then till they are boiled to the heart, which will take
tVoin li;ilf an hour to an hour and a (piarter, according
to tlieir size ; but if they are small ones, they will not
take so long a time, nor recpiire any cold water to stop
their boiling ; but the slower they are cooked the better,
|)r()vi(led the}' are kept sinuuci-ing, which is quite sutti-
cii'iit. When they are soft enough to admit the fork
tasily to the heart of them, they are done. Then pour
otf the water and put the pot once more over the fire
without the cover for a minute or two, but not longer,
which makes them dry and mealy, and turn them (ini,
pull otf the skins and serve them up.

Tl'KNIPS.

Economlraf Cook Book.

Pare and (piaiter the turnips and put them in a pot of
clear water, or with fresh meat. Boil them half an hour;
ilrain and season them with butttsr, ])epper and salt.
Wash them.

IJKETS.

Econowiail Cook Bonk.

Wash the beets ; cut the tops otf' and put them in boil-
ing water; the early turnip beet is best for summer and
will hoil in less than an hour ; the lony winter beet should
i»e hoiled two hours, — when they are tlone, drop them in
cold water for a minute ; peel and slice them, season with
butter, pepper and salt ; send them hot to table.

To pickle beets, put them in a jar after they have been

The Canadian Economist.

boiled ; fill it up with weak vinegar ; put in suit, cayenne
and black peppcu*.

KfJO

NT.

Economicai Cook Booh.

Cut it in thin slices, let it soak in salt water (or just
salt between the slices) for several hours, \Vij)(3 the
pieces dry, pepper thetn, dip ench piece in an egg wliich
has l)een beaten a little, then dip theni in gr<ite«l crackers.
fry them in dripping, or halt" an ounce lard and halfoiinoc
butter.

VKOKTAHLES.

Ti'ue Guide to Hovsel'eei)hi(f.

Parsnips should l)e kep down cellar, covere;! up in
sand, entirely excluded fr he aii'. They are good onlv
ii^ the spring. Cabbage pu nto a hole into the ground
will keep well during the winter, and be hard, fresh, and
sweet, in the spring. Many fanners keep potatoes in the
same way. Onions should be kept very dry, and never
carried into the cellar, except in severe weathei-, wheii
there is danger of their freezing. By no means let them
be in the cellar after March, tliey will sprout and spoil,
Potatoes should likewise be carefully looked to in tin
spring and the sprouts broken off. The cellar is the best
place for them, because they are injured by wilting, but
sprout them carefully, if you want to keep them, 'fliey
never sprout l)ut three times, therefore, after you have
sprouted them three times, they will troul)le you no more.
Squashes should never be kept down cellar when it is pos-
sible to prevent it. Dam|mess injures them. If intense
cold makes it necessary to keep them there for a while, ^ der and
bring them up as soon as possible and keep them insouie
warm dry place. Cabbages need to be boiled an hour;
beets an hour and a half ; the lower part of a squash .shouM
be boiled half an hour ; the neck pieces fifteen or twenty
minutes longer ; parsnips should boil an hour or an hour

and
fifti'<
hour
ones
off a
cook
upon
may I
the se
off it:
potatc
and w
steam
don't s
is to ci
over th
they ai
when Ij
whih' I)
<lm<r,s, t
(ireen )
ticc'onh'i
"<h()uld
in<r to^a
Cording
tion; ff

"|> «gaii|

ps slio
or foui- il
lx)il.s, if
pea,s ha VI

^hile th!
I all

llfy

suniii
our \\l

|^u.soa l(
^kinnerl

Vefje.tahles.

197

;l up ii>

)0(1 onl}

; grountl

esh, an<l

BS in tilt'

1(1 never

-r, when

let them

U(\ spoil

,0 in the

tl\e best

iting, i'Ut

in. They
on have
no more,
it is pos-
i intense
,r a while.
11 in souie
an hour;'
bsh shouU
i- twe-nty
,r an hoiu]

and a ({uarter, according to size; now potatoes should boil
fifteen or twenty ininiiteH ; three-quarters of an hour, or an
hour is not too much for hirgo ohl potiitoea ; common sized
ones half an hour. In the spring it is a good plan to cut
ort'a slice from the seed end of the potatoes before you
cook them, the seed entl is opposite to that which grew
\\\)()\\ tlie vine, the place where the vine was broken off',
may l»e easily distinguished. By a provision of nature.
the se(Hl end becomes watery in the spring, and unless cut
off it is apt to injure the potato. If you wish to have
potatoes mealy do not let them stop boiling for an instant ;
and when they are done, turn the water off" and let them
steam for ten or twelve minutes over the fire ; see they
don't stay long enough to burn the kettle. Another way
is to cut oft' all the skin and put them in pans to be cooked
over the stove by steam. Those who have eat them say
they are mealy and white, looking like large snowballs
when lirought upon the table. Potatoes boiled and ma.shed
while hot are good to use in making short cakes and pud-
dings, they .save floui-, and less shortening is necessary.
(ireen peas .should be boiled from twenty to forty minutes,
according to their age ; string V)eans the same. Corn
should be boiled from twenty to forty minutes, accord-
ing to«age. Dandelion half an hour or three-quarters, ac-
cording to age. Dandelions are nuich improved by cultiva-
tion ; if cut off without injuring the root, they will sj)ring
up again fresh and tender till late in the season. Beet
top.s .should be boiled twenty minutes, and spinach three
or four minutes. Put in no m-een vegetables till the water
boils, if you would keep all their sweetnes.s. When green
peas have become old and yellow, they may be made ten-
der and green by sprinkling in a pinch or two of pearlash
while they are boiling. Pearlash has the same effect upon
all summer vegetables, rendered tough by being too old.
If your well water is very hard, it is always an advantage
to use a little pearlash in cooking. Tomatoes should be
'^kinned by pouring boiling water over thcni. After they

198

The Canadian Economist.

are skinned, they .should be stewed half an liour, in tin,
with a little salt and a small bit of butter and a spoonful
of water to keep them from burning. This is a delicious
vegetable. It is easily cultivated, and yields a most
abundant crop. Some people pluck tiiem green and |)ickle
them. The best sort of catsup is inade from tomatoes.
The vegetables ? hould be scjueezed n\) in the hand, salt put
to them and set by for twenty-four hours. After bcinu'
passed through a sieve, cloves, allspice, pepper, mace, gar-
lic, and whole mustard-seed should be added. It should
l)e boiled down one-third, and bottled after it is cool. No
liquid is necessaiy, as the tomatoes are very juicy. A
good deal of salt and s))ice is necessary to keep catsu])
well. It is delicious with roast meat ; and a cupful acMs
much to the richness of soup and chowder. The garlic-
should be taken out before it is bottled. Celery should be
kept in the cellav, the roots covered with tan, to keep them
moist. Green scpiashes that are turning yellow, and striped
squashes are more uniformly sweet and mealy than anv
other kind. If the tops of leltuce be cut off, when it is
becoming too old for use, it will grow up again fresh and
tender, and may thus be kept good through the suniiiier.
It is a good plan to boil onions in milk and water; it
diminishes the strong taste of that vesretable. U is an
excellent way of serving up onions, to cho[) them after
they are boiled, and ])ut tiiem in a stewpan, with a littlf
milk, butter, salt and pepper, and let them stew about
fifteen minutes. This gives them a fine flavour and they
Can be s( rved up very hot.

LIMA AND liUTTEK BEANS.

Common Sense in the Household,

Shell into cold water ; let them lie awhile ; put into a
poL with plenty of boiling water and a little salt, and
cook fast imtil tender. Large ones sometimes require
nearly an hour's boiling. The average time is forty niin-

Steu'ed Pwimpkin.

199

utos.
taste.

Drain and butter well when dished, peppering to

KIDNEY AND OTHER SMALL BEANS.

Common Sense in the Household.

Shell into cold water and cook in boiling until tender
A small piece of fat bacon boiled with them is an advan-
tage to nearly all. If you do this, do not salt them.

BOILED BEETS.

Common Sense in the Household.

Wash, but do not touch with a knife before they are
])oiIed. If cut while raw they bleed themselves in the
hot water. Boil until tender — if full-grown at least two
hours. When done, rub off the skins, slice round if large,
split if young, and butter well in the dish, salt and pep-
per to tasle. A nice way is to slice them upon a hot dish,
mix a great spoonful of melted butter with four or five
of vinegar, pepper and salt, heat to boiling and pour over
the beets.

BOILED SEA KALE.

Common Sense in the Household.

Tie up in bunches, when you have picked it over
carefully, and lay in cr>ld water for an hour. Put into
!jalte<l boiling water and cook for twenty or thirty min-
utes until tender. Lay some slices of buttered toast in
the bottom of a dish, clip the threads binding the stems
of the sea kale, and pile upon the toast, buttering it abun-
flantly. Or, 3'ou can send around with a boat of drawn
mtter. •

STEWED PUMPKIN.

Cominon Sense in the Household.

Cut in two, extract the seed, slice and pare. Cover
with cold water for ^n hour ; put over the fire in a |)ot of

200

Thi Canadian Economist.

boiling water and stew gently, stirring often, until it breaks
to pieces. Drain and S(|ueeze, run through a collander,
then return to the saucepan, with a tablespoonful of but-
ter, pepp(3r and salt to taste. Stir rapidly from tlio bot-
tom until very hot, then dish, rounding into a mound
with dabs of pepper on the top.

stp:wki) mushrooms.

Common Sense in the Hoasehold.

Choose button mushrooms of uniform size. Wipe,
clean and white with a wet flannel cloth, and cut ort'thn
stalks. Put into a porcelain saucepan, cover with cokl
water, and stew very gently fifteen minutes. Salt td
taste ; add a tablespoonful of butter, divided into l)its and
rolled in flour. Boil three or four minutes, stir in three
tablespoonsful of cream, whipped up with an agg, stir two
minutes without letting it boil, and serve. Or, rub them
white, stew in water ten minutes ; strain partially and
cover with as much warm milk as you have poured off
water; stew five minutes in this. Halt, pepper and add
some veal or chicken <»ravy or drawn l)UtLer. Thicken
with Hour, wet in cold milk, and a beaten vgg.

liAKED BKANS.

Mrs. Thomas McKay.

After washing them well, and taking out any bad ones
Soak about a ))int of beans (white) in water, put a piece
of soda in the water, and let them st(M.'j> all night, hi
the morning i)ut in a snucepan and let them boil slowly
for two hours. About three-<iuarter.s^f an hour before
dinner, take three teacupsful of milk, a piece of butter
about the size of a walnut, rub the butter and flour to-
gether, add them to the milk with pepper, salt and sea-
soning. Have a pudding dish buttered, put in a layer of
the beans and some of the mixture ovei-, another layer of

Succatosh.

201

beans, and so on, until all are used up, and on the top put
a layor of bread-crumbs, and above the crumbs a few bits
of butter. Of course, more milk, butter and tiour can be
used at discretion. Bake half an hour in a moderate
oven.

VEGETABLE MAUROW.

1000 Domestic Hlntf<.

Vegetable marrow when young may be fried m butter ;
when half-grown, plainly boiled or stewed with sauce.
When boiled and cut into dice it makes an excellent gar-
nish alternately with dice of young carrots, for boiled
fowls.

VALUE OF VE(»ETABLES.
1000 Doniestk Hlnls.

What the lime juice is to sailors, so are the potash
plants — such as, potatoes, turnips, carrots, asj)aragus, cab-
bage, kd. — to us on land. Without these potash plants,
we should be liable to scurvy or sin)ilar diseases. Pota-
toes do not contain so much nuti iment nor so much starch
as wheat flour or n)any other suV>stances, but they contain
this potash. If we wei-e to discard potatoes and similar
plants, and eat nothing but bread, we should undoubtedly
suffer in our health ; because, though bread contains a
large ([uantity of nitrogeneous matter, of starch, and of
phosphates, yet it is deHcient in potash. •

SUCCATOSH.

Mrs. Parr, Offaiva.

This is made from green corn and shelled cranberry
beans, although you can sui)stitute any other beans, if
you cannot get cranberry. Take two dozen cobs of corn,
cut the corn off', and add a pint of the beans shelled; if
both are young and tender, put to cook together in water
enough to cover, and cook for an hoin- ; put in about a

202

The Canadian Economist.

quarter of a tablespoonful of butter, salt anrl pepper to
taste ; stir often to prevent burning, and dish in a deep
vegetable dish,

TOMATOES AS A MEDICINE.

The Presbyterian.

The tomato is a strong aperient, and has been proved
to be a wonderfully effective curative agent for liver and
kidney affections.

YOUNG POTATOES.

Holu to Cool- Potatoes in a Hundred Different Ways.

Wash and skin some young potatoes, boil them quickly
in a little water, to which is added the juice of a lemon;
when done, di-ain them from the watei*, and put them mto
a stewpan with some butter rolled in a small quantity of
Hour; moisten with uiilk or .>fcock, thicken the sauce with
the beaten yolk of an agg', season to ta,ste, and when
quite hot serve.

POTATOES.

Hoiv to Cook Potatoes in a Hundred Different Waya.

Toast some nice slices of bread, divested of crust, ami
cut of a uniform size of about two inches each way; dip
them into either ketchup, gravy or milk ; place a good
dessertspoonful of mashed potatoes on each stew, salt and
cayenne piq:>per them, and serve hot.

IRISH STEW.

How to Cook Potatoes in a Hundred Different Wayi.

Wash, peel and slice twelve good sized potatoes ; place
a piece of mutton at the bottom of a stewpan ; sprinkle
upon it a little shred onion, then put in the potatoes,
shake them in the stewpan to make them as compact as
possible, add some pepper and salt, and pour in just

Irish Stevj.

203

enoutjfh water to cover the potatoes ; bake it slowly in an
oven for about two hours, and serve in a deep dish — the
meat in the middle and the potatoes placed around it.
The meat may be cut up, if preferred, and baked in a
covered tui-een or hash dish, in which the stew may be
served.

CHAPTER XIII.

YEAST BREAD AND BISCUIT.

The Economical Cook Book.

ri'lHE staff of life on which we lean for bodily couifort
_1_ thrice every day, should never be made but of the
best materials — our health and comfort depending much
thereupon. Many a confirmed dyspepsia lias been induced
by the habitual partaking of heavy, sour or ill-baked
bread : owiufj in some cases to the iijnorance or inditfer-
ence of the maker and Itaker, in others, from the want of
the best materials and the use of a poor stove or range,

HOME-MADE YEAST.

Mi'K. H. F. Hroimoh, Ottawa.

Boil a handful of hops half an hour, in three pints of
water, pour half of it boiling hot through a sieve, on to
nine spoonsful of flour, mix, and then add the rest of the
hot water. Add a spoonful of salt, half a cupful of mo-
lasses, and when blood warm a cupful of yeast.

YEAST.

I'he Economical Cook Book.

Take one handful of good hops put them in a little bag
in one quart of water to boil. Pare six large potatoes
and put in the heater. When the latter are soft, [)ass
them through a colander (moistening the whole with a
little of the hot water), now squeeze out the bag and re
turn the pulp made to the water and let the whoje be

Brown liretul.

205

stirrerl and just come to a boil. In this hot state pour it
on suliicient Hour to make a thinnish batter. When tepid
add lialf a pint of yeast. Tliis is tit for use in the even-
inir, if made in the morninor. Put it in a crock with a lid
in a cool place.

WHEAT JiRKAD.

The Economical Cook BookT

Boil one quart of milk and let it become coolish, tlien
mix with it tlour enough to make a very stiff batter, add
lialt'a pint of the above-named yeast, bt^at it very smooth,
add two tablespoonsful of salt. Let it stand till light,
then knead it well. Let it rise. Mould and ])ut it in
pans; stand half an hour. If milk is not convenient,
water will do. The above quantity makes four medium
sized loaves. The oven should be very inarm, not very
hot, and slowly gettincr hotter.

TO MAKE VKAST ("AKES.

Mrs. H. F. Bronson, Oitaua.

When the above yeast is fully risen so that it begins to
settle down in the [)an, add Indian meal as much as can
be worked into it and then roll it out with the hands on
the board, in long rolls like the shape of the rolling-pin,
then press it down on the board, until the side next the
board is flat, then as it lies cut it in thin slices, about half
an inch in thickness, and then withdraw tlie slices a little
apart, just so that the air can pass between them, taking
care that they don't fall over, but stand in rows as they
are cut. Set them in a cool place in the wind but not in
the sun to dry.

BROWN BREAD.

Mrs. Baldwin, Ottawa,

One cupful of flour, Graham is best, two cupsful of
Indian meal, half a cupful of syrup or brown sugar, one

20G

The Canadian Economist.

tcaspoonful of ginfrer, one tcaspoonful of soda dissolved
in water, a little salt. Stir in sour milk enough to make
a stiff batter, steam four hours, then l)ake in the oven, loiij^
enough to make a crust.

(iUAlTAM GEMS.

Mr%R. Blnckhurn, Neiv Edinhnvf/h.

One ogg, one tahlespoonful of butter, one tal>lespoonfiil
of sugar, one cupful and a half of milk, one teaspoonful
of salt, three even teaspoonsful of baking powder, in Clia-
ham flour, enough to ujake a stiff' Imtter (hot [)ans and hot
oven).

FRKXCH ROLLS.

Mrx. Cruihet, MoutreaJ.

One teaspoonful of .salt in a quart of flour, sift it, bout
three eggs, put on(! tahlespoonful of sugar in them, then put
in the eggs and a small cupful of potato yeast ; make tlu'in
at eight or nine o'clock in the evening, put them to rise,
in the mornin": cut out rolls and bake for breakfast.

(aUHAM BREAD.

*Miss Douglas, KiiKjsfon.

Into a pan of boiling water, first stir a little salt, and
then as much Graham flour as would make a good dougii,
let it cool somewhat, and then stir three ([uarters of a cup-
ful of yeast, add a lump of butter and half a teacupful of
sugar, when sufficiently light, knead, mould into any de-
sired shape. Rise again and bake.
^,

HOT CROSS RUNS.

Miss Douglas, KiiajHtou.

Set a sponge as you would for bread, next moining
beat up two eggs, a piece of butter the size of an e^j^, two
teaspoonsful of sugar, mix just to keep it from sticking.

Vienna BoUf*.

207

DIET BREAD.

Miss EUiot'i, Guelph.

Put three-quarters of a pound of loaf sugar into a
saucepan, with a quarter of a pint of water over a steady
fire, and stir it till it is dissolved. Beat six eggs with a
whisk in a pan, when the sugar boils, pour it gently on
the eggs, keeping it well beat till cold ; then stir it int«^
throe-quarters of a pound of fine sifted Hour, have your
frames papered, till them three parts full with the batter,
sift sufjar over them and bake in a steadv oven.

SPANISH BUNS.

Miss Elliott, Gudph. -

Two cupsful of sugar, three-quarters of a eupf ul of butter,
one cupful milk, two good teaspoonsful of allspice, and two
of cinnamon, five eggs keeping out the whites of two, one
tables poonful of baking powder, Hour enough to make a
stiti' batter. When baked spread over with the white of
egg beaten to a stiff froth, with a little sugar and return
to the oven for a few minutes with the door open.

VIENNA KOLLS,

Mrs. J. H. P. Gibson.

Take a quart of unsifted flour, add to it two heaping
teaspoonsful of baking powder, then mix and sift them
thoroughly together. Take more or less sweet milk as you
may think necessary to form a dough of usual stiffness,
according to the flour about three (piarters of a pound, pu^
into the milk with a little salt and stir in half of the flour
with a spoon. Have ready in a bowl a tablespoonful of
butter or lard, made soft by warming and stirring to a
cream. Stir this into the batter with the rest of the
flour, forming the dough which turn out on a board and
knead sutficiently to make smooth, roll out half an inch

208

The Canadian hJconomiat.

thick and cut with a large round cutter, then fold each
one over to make a halt* round, wtstting a little between
folds to make them Hti(.*k together. Place them on buttered
pans so as not to touch, wash them over On top to give
them a gloss and then bake immediately in a hot oven,
about twenty minutes.

It will do them no harm to let them stand half an hour
before baking, if it is desired.

PARKKR HOUSK ItOLLS.

MvK (1. M. Hvtchimn.

Two(]uarts of Hour, oiw cupful of yeast, one pint of milk
(boiled, then cooled to hike warm}, one tablespoouful df
butter, one tablespoouful of sugar. Leave enough of the
two quarts of Hour for rolling out — bake as soon as ready.

POTATO ROLLS.

Mrs. G. M. Hut (hi son.

Take one potato at n(K)n and mash, put water enough
to moisten, and one teaspoonful of (billet's yeast, one tablo-
spoonful (^f butter, one cupful of sugar, four tablespoonsful
of milk, two tables|)oonsful of baking-powder, three e«,'gs,
one large cupful of tiour, butter round tins and bake in a
quick oven, when cool [mt jelly between the layers.

TARKEll HOUSK KOLLS.

il/rs. limit, Boston.

Rub into two quarts of sifted tloui-, two large spoonsful
of buttei", and a teaspoonful of salt, one pint of milk
scalded and two-thirds of a cuj)ful of yeast, half a cupful of
sugar, make a sponge of them in the middle of the panot
flour. Let it rise over night. In the morning mix inthf
remainder of flour, allow it to rise again, and then cut in-
to biscuits and when light rub a little melted butter over

Baker's Bread.

209

each and bake in a quick oven. This receipt makes
forty-five rolls.

BOSTON BROWN BREAD.

Mrs. Hunt, Boston.

Two cupsf 111 of corn-meal, two cupsful of rye-meal, two-
thirds of a cupful of flour, two teaspoonsful of soda evened
off, so\n- milk just enough to iK«l<^e it stiff for cake, half a
cupful of molasses, salt to the taste. Steam four hours.

ENGLISH BISCUITS.

Mrs. W. Kennedy, Owen Sound.

Take three pounds of flour, sift it well, six teaspoonsful
of i)aking-powder, a little salt, two cupsful of butter (well
rul)i)e<l ill) or lai'd and butter mixed, two cupsful of cur-
rants, half a cupful of Carroway seeds. Cut one lemon
()ee] in thin slices and mix one cu[)ful of sugar. Mix all
together with milk into a smooth dough (not stifl^, roll out
once or twice to the thickness of an inch, cut out with a
round cutter and bake in bread pans, in a moderately hot
oven. They are very nice for luncheon, tea or breakfast,
hot or cold.

GRAHAM GEMS.

Miss Sarah Lanahan, Ottawa.

One cupful of sugar, two tablespoonsful of butter, two
effgs, one and a half teacupful of milk, two teaspoonsful of
baking powder, three teacupsful of Graham flour. Bake
in gem pans for fifteen minutes in a hot oven.

baker's bread.

Mrs. McKenzie, Almonte,

Yeast — Boil half an ounce of hops in three pints of
water for twenty minutes, strain, pour the water upon
half a pound of flour when lukewarm, add one pi it stale
14

210

The Canadian Eeonomht.

yeast, keep it moderately waria for twenty-four liouis*
Boil ten or twelve potatoes, pound them alon^ with lialf
a |)()und of flour, add one quart of yeast, kee[) it warm for
eight hours. Heat the oven, add Hve (juarts of cold water
one fjuart of hot, strain it into the trough with the salt,
if fresh flour add one n,hd a quarter ounces of salt to one
(juart of water, if stale, one ounce is suflicient. All(»w it
to stand for two hours or until the sponge hegins to drop,
then add one (juart of water and the rest of the salt, work
it well and allow it to stand from half an hour to an hour
and a half, according to the heat of the weather, tlien
give it a good working and put it in the pans until ih>
oven is ready.

YEAST.

Mrs. D. F. McLaren, Portage dit Fort.

One quarter pound of hops, hoil in a bag and pour on
to three pounds of flour and half a pound of sugar. Let
stand for two days, then add three pounds of potatoes,
and a spoonful of salt. When i-isen enough set in a cool
place it will keep for three months.

HOP YEAST.

Mrs. McQuarrle.

Take eight potatoes, peel them and put them to boil i
three quarts of water, boil with them a handful of hop
tied in a muslin bag. Let it boil until the potatoes arc
all quite soft, then put them into a wide mouthed jar and
mash them fine. Add seven tablespoonsful of flour, one-
half cuj)ful of sugar, one tablespoonful of salt. Pour the
water in which the [)otatoes have been boiling over the
mixture, which should have been stirred until very
smooth; let it stand until lukewarm, then add a teacup-
ful of good yeast. Let it remain in a warm oven for
twenty-four hours, then cover close and put in a cool
place. This yeast will;^keep good for three months.

Hye Birad.

211

POTATO YKAST.

Mrs. (Rev.) J. M. Maddisfer, ANldon.

Half a<lozen ;(oo(l sized potatooH peeled and jL^rated,

hainlfnl of liops sstcopcd in hoiling water, with wliieh lo

cook tlie potatoes as soon as ^'la ted, for if allowed to stand

tlit'V will darken, and the yeast will not be as white.

Willie boilinjij add half a cupful of suj^ar, a handful of salt,

and when lukewarm a cupful of yeast. Let it rise and

stir down several times before puttinir awav. Do not fill
i.1 . : u.. *'.,n

the ju*,' (piite full.

lUNS.

^frs.{l{e,^'.) J. McEiu< n, Tii(jf'i'fto/l.

One pint of milk scalded, one (puirt of flour, three table
spoonsful of su<;ar, two tablespoonsful of butter, rubbed
in the Hour, half a cu[)ful of yeast. When light, roll out
the dough, cut, spread with butter. Fold over and bake.

IJKOWN HOI.F.S.

Mr'<. A. M'/ca/isfci', Kiiif/alon.

Two quarts and one pint of lnown flour, one small break-
fast cu])ful of sugar, one small teaspoonful of salt, one
(|uart and half a pint of milk or warm water, three table-
spoonsful of yeast, to be put in last. One small table-
spoonful of the mixture to be dropped in for each roll.
If for bieakfast set at night ; for tea, in the morning.
This (|uantity makes about three pans, one dozen in each.
Oven as for V>read — not to be covered when taken out.

RYE BREAD.

Take one small cupful of yeast, six hot boiled potatoes,
inashed perfectly fine, three pint cupsful of rye flour, two
tables[)oonsful of brown sugar and one quart of warm
water. Let this sponge rise over night after being well
stirred up. Next morning stir (me pint of Indian meal,

212

The Canadlati Economist.

and rye flour enough to knead well. Let it rise a^'ain
thoroughly, then divide into loaves, put into a warm place
and let it rise for half an hour. Rye meal prepared like
Graham flour makes very nice rye gems, when mixed i.p
with water and a little salt ; but a third of the quantity
of wheat or Graham, added to the rye, gives them a more
delicate taste, and it is an improvement to mix the rye
and wheat meal, and sit't them together through a sieve,
removing the coarsest part of the br:in,

RYE BISCUIT.

Make a dough with cme pint of milk, flour, and yeast,
and one tablespoonful of melted l»utter, and thre<'of:' suf^ar.
Stir as stift'as a spoon can make it with the flour. Rise
it over night, and drop it into gem pans or biscuit tins
the next moinino-. Bake for li'alf an hour in a hot oven

RYE ROLLS.

Take one pint of milk, two well-beaten eggs, a little
salt, a tablespoonful of lard, and three of sugar, and
stir into it enough rye flour to make a very stitt' bat-
ter ; then put wheat flour on your hands and take up as
much as a large snoonful of the dou<xh. and roll it out on
the board as you do twisted doughnuts ; and when rolled
long enough, twist it up into a round cake like a jumble,
and bake «>.i flat tins. A delicious roll for supper.

iJROWN BREAD.

(Jne (juart of rye meal, two of Indian meal, and two
tablespoonsful of molasses ; mix thoroughly with sweet
milk, let it stand one hour, and then bake in a slow oven,

WHEATEN BREAD.

One spoonful of hop yeast, two potatoes boiltMl, ami
one pint of water. Make a sponge, and when light or
sutticiently raised, mix hard and let rise, and when it \^
light again, mould it over, and bake while light.

Bread.

218

AVOTHER WAY.

Grate six potatoes, and add one quart of water, put in
one cupful of hop yeast at night, and in the morning when
liirlit, add three tahlespooiisful of sugar and Hour, enough
to f<»nn a dough. Let it rise, and whtn liglit put it in
tins ; Jet it rise again and bake for half an hour.

BISCUITS. •

Take some of the l)read-dough in tlie morning, as much
as would make a loaf of Vjre.ad, and add one cu|)fid of but-
ter; mix well, let it rise, and then make into biscuit. Let
it rise again, and then bake.

CO UN HRKAD.

Take one coffee-cupful of sweet milk and the same of sour
cream, half a cu})ful of sugar, andone teaspoonfulof sahra-
us, two eggs, and half a cupful of wheat tiour ; thicken to a

stifi' batter.

IJREAD.

Miss M.

For two oi'dinary sized loaver. take two potatoes, j) irr,
slice very thin, boil quick until vc.y soft, then mash to a
tine pulp, and add, little by little, two quaits of boiling
water, stirring until a starch is formed ; let this cool, and
thenaddone-third of a cupful of yeast. Thisforms a sponge,
wliicli should remain in a moderately waiin place for ten
or twelve h(mrs, or over night, until it Ijecomes very liglit
and frothy ; if a little sour, no consequence. When the
sponge is ready, a<ld tiour, and work it until you have
tornieda stifi", firm mass. The longer and more tirndy
kneaded, he bettei the bread. Let it rise from a half to
three-quarters of an hour. Then divide it into pans. Let
it remain about fifteen minutes. Take care that it does not
rise too nmch and crack. Put the loaves into a quick
oven and bake three-quarters of an hour. If the oven is

214

The Canadian Economist.

not hot enough the bread will rise too much and crack ;
if too hot, it will harden too rapidly, and confine the loaf.

CORN AND WHEAT liREAD.

Miss M.

Stir two tcacupsful of white meal in a pintof hot water
for each loaf ; tree it o^umps, and let it stand twenty-
four hours. Boil two or three potatoes, peel and masli in
a pint of water, which thicken with tiour till it is stiff
•batter ; then add half a teacupf ul of baker's yeast. Use
one-third scalded meal, two-thirds tlour. Knead all to-
gether with a little salt, work it well, and mould in pans
to rise moderately ; then bake at first in a hot oven.

IIOMK-.MADE YEAST.

Miss M.

A small handful of hops put to boil in a little less than
a (piart of water (boiling) for a quarter of an hour; strain
boiling hot on four large spoonsful of tlour. Stir up and
pour on to a little old yeast and two mashed potatoes
well beat u[) with a large teaspoonful of sugar. Let it
stand till it rises and falls ; then keep it well corked. To
make bread, take a small teacupful and put it into the
tlour, with a small half-pint of warm water ; stir up till
the thickness of batter, draw a little tiour over it, let it
rise till it cracks, then add salt and enough warm water,
mix well and put into the «lish, ]v.t it rise till it cracks,
then work it over lightly and put into pans ; let it rise
half an hour, then bake in a slow oven.

ItlCE BREAD.

Mrs. McT(( visit, Ostgoodc.

One cupful of rice, one and one half pints of Hour, one
teaspoonful of sugar, one-half teaspoonful of salt, two ol
baking powder, one-half pint of milk. Boil the rice m one

By^ns.

215

pint of water with a pinch of salt in it until the water is
entirely absorbed, then add the milk. Sift together the
Hour, sugar, salt and pow^der, which, add to the rice pre-
paration, let stand till cold. Mix all together smoothly
and well. Pour into a greased tin and l)ake in a moderate
oven forty minutes. Protect with paper fifteen minutes,

POTATO YEAST.

Mrs. Story, Ottavm.

One handful of hops boiled in one quart of water with four
potatoes ; when potatoes are done ])eel and bruise and add
two handsful of tlour and one tablespoonful of salt, then
strniu the hop-water upon the ingredients, stirring until
all lumps are removed ; wlien cold add a little cold yeast
and jar up. Will be ready for use in two days.

CJEMS.

Mrs. Storii, Ottawa.

Two eggs, two tablespoonsful of butter, two cupsful of
milk, one tablespoonful sugar, one dessertspoonful of bak-
ing powder, add enough flour to make a stiff batter.
Grease the gem pans and heat until very hot and drop
the l)atter in, and bake in a quick oven.

YEAST.

M'ms Staple u, BdltviUe.

Ton good sized potatoes, peeled, boiled, and mashed fine ;
then mix with two quarts of boiling water, add a cupful
of sugar, and when mi Ik- warm a pint of yeast.

IJUNS.

Mrs. A. Scott, Ottaiva.

One pint of milk, two quarts of flour, one agcr^ two table-
spoonsful of sugar, one small piece of butter, one-half cup-

210

The Canadian Economist.

ful of yeast. Make into a douf^h and set over night.
Knead in the morning, set to rise ; knead and form into
buns and bake. Same recipe does very well for dough nuts.

BISCLTIT.

Mrs. A. Scott, Ottawa.

Eight cupsful of flour, eight teaspoonsful of baking
powder, salt, one and a-quarter cupsful of buttermilk.
Roll and bake.

HOME-MADE YEAST.

Mrs. Thomson, Point Fortune, Que.

Three pints water, two raw potatoes .sliced, two table-
spoon.sful of hops. Boil all together fifteen minutes, then
pour through a colander into a [)an and stir in ri(.iir until
it is the thickness of a thin batter. When well mixed
add a tablespoonful of ginger and a tablespoonful of sugar
After this is cool add five tablespoonsful of prepared
yeast, mix all well together, then put in a jar and set to
rise.

GRAHAM GEMS.

Mrs. W. Taylor.

• Mix together as for bread, one quart of Graham meal,
two spoonsful of molassCs, one teaspoonful of lard, two
spoonsful of wheat flour, one half a cupful of yeast and
salt. Let it stand all night to rise ; put in mufHn rings, let
them stand half an hour PAid then bake.

SCONS.

3/rs. James Thomson.

Two pounds of flour, one-quarter pound of butter, one-
half ounce of cream of taitar, one-half ounce of baking
soda, and sweet milk enough to mix up in a soft dough.

Bread Dowjlt Bu7is. 217

EXCELLENT GERMAN BUNS.

Mrs. James Thomson.

Two pounds of Hour, one-half pound of butter, one-half
pound of sugar, one-quarter pound of peel, one egg, one
and one-quarter pints milk, one-tjuarter ounce cream of
tartar, one-half ounce of baking soda.

HERMIT lUSCUIT.

Mrs. {Rev.) David Wardrope, Teesvjafer.

Two pounds of flour, one-quarter j^ound of butter, four-
teen ounces of white sugar, two eggs, one ounce of volatile
salts, and ujilk enough to form a dough. Rub the butter
into the Hour, then add the pugar, then the eggs well
beaten, then the sa'''s dis.solved in hot water and allowed
to cool, then sweet milk to form a pretty tirm dough.
Roll thin, cut in round cakes, wet the toj)s with milk and
turn them on to ])ulverized sugar. Bake in a quick oven.

BISCUIT.

3Trs. White, Hamilton.

One quart of Hour, tw^o teaspoonsful of baking powder,
a little salt ; rul> in a tablespoonful of- butter ; then add
sufficient milk or water to make a very soft dough ; do
not knead much ; bake in a very quick oven.

BREAD DOUGH BUNS.

Mrs. White, Bradford, Pa.

Take a piece of bread-dough, working a little butter
into it; knead it well; divide it into small bits; knead
until smooth and round ; let them ri.se ; when light knead
them again ; dip them in melted butter to keep them
from sticking; when half done wet them over with milk,
and dust sugar over them : then bake quickly ; are not

218

The Canadian Economist

nice overdone ; part of them may be rolled out and
folded over with a raisin in the folds. If an eg^ is adiied
with the butter it improves them.

CORN BREAD.

Mrs. White, Hamilton.

One teacupful of corn meal, two teacupsful of flour, two
ounces of butter, two eggs, tno teaspoonsful of baking
powder, half a teacupful of sugar, half a teacupful of milk ;
bake in a quick oven ten minutes.

HARD RISCUITS.

Anovymoas.

Warm two ounces of Itutter in as much skimmed milk
as will make a pound of flour, into a very stiff paste ; l>eat
it with the rolling ])in and work it very smooth ; roll it
thin and cut it into hard biscuits ; prick them full of
holes with a fork ; about ten minutes will bake them.

FR^:^'CH rolls,

Anoin/mous.

Rub an ounce of butter into a pound of flour ; mix an
^^'f^^ beaten, a little yeast, as much butter and as much
milk as will make a douo^h of middlin<r stiffness ; beat
well, but do not knead ; let it rise and bake on tins.

From Miss Parloas Work'iwj Women s Lectures.

YEAST HREAJ).

Per Mrs. Humphreys, Providence, R.I.

Two quarts of flour will make four loaves, or three
loaves and a pan of biscuit. Add to the flour half a
tablespoonful of salt, and the same quantity of sugar ; one
half tablespoonful of butter or lard ; omit this if you prefer
half a cupful of yeast or half a cake ; nearly three-fourth?*

EiKjlish Seed Bread.

219

of a (juarfc of water ; sift the flour into the bread-pan,
savini,^ a little to knead witli ; add the other incrredients,
havint;' ^he water about blood-vvanii, or 90". If the water
is eoM it will not begin to rise soon enouoh, and it will
not he (^ood if it rises too slowly. Knead the dou((h
thoroughlv on the bread-l)oai'd for twenty or thirty
iiii?itites ; leave it over nioht. In the morning shape into
loaves and rolls, and let it rise again ; if put where the
heat is 1()()\ it will rise in an hour ; it is better to let it
list' an hour and a half or two hours, at a temperature of
75°. In kneading do not press tlie dough down, but
Hiitten it with tlie palm of the hand, then fold and push
IVoin you with a light touch, repeating the folding motion
constaDtly in order to enclose as much air as possible in
tlio (loun;h. Do not use much flour in the kneadinir. Let
rolls rise longer than loaves, as th(!y do not rise so long
ill the oven, being so small that the heat penetrates them
sooner. It is not well to bakc^ a numlxir of loaves in one
pan, but to give each one its separate pan.

DIET BllEAP.

To half a pound of sifted sugar ])ut four eggs ; beat
tlu'in together for an hour, then add a (piarter pound of
Hour, dried and sifte<l, with the juice of half a lemon, and
tiu! giJited rind of a whole one; baki; it in a slow oven
Or, boil one pound of loaf sugar in half a pint of water;
whisk it with eight eggs until cold; then stir in one
pound of flour, and keep l)eating until it is put into the
liven, which, if it be quick, will bake it in an hour.

ENGLISH SEED JUtEAD.

One pint of milk warm ; one teacupful of lard and butter
mixed and melted in the nulk ; one cupful of yeast ; two
I'upsful of sugar; three eggs ; make into a light sponge that
is not as stifl' as bread spong(j ; when very light add one
nutmeg and carraway seed, and if liked, some currants.
Mix into the sponge and then add sufficient flour to make

220

The Canadian Economist.

it stiff enough to handle on the board ; put it into the
bread-pan to rise ap^ain, and when very light, mould into
rui^ks or a loaf, with just sufficient flour to handle it. It
shouM rise in the baking pans very well and bake in a
moderate oven. Be sure not to make it at any time stitl
It is very well to put it to rise at bed-time, and the tir«t
thing in the morning add spices, etc., and put it to rise

again.

]$ATH JUTNS.

Take a pound and a half of fine flour, three-quarters of
a pound of sifte<l and )»owdei'e(l loaf sugar, one pound of
butter, three yolks and two whites of fresh eggs; grate
the rind of a lemon, add the juice, and mix all the ingre-
dients well together, and make them into small round
cakes; put a lew well-washed currants into the middle
of each bun, and wash them over with ejxij, loaf suirar
and some comfits ; bake them in a moderate oven,

(JRAHAM BREAD.

Make a sponge by boiling four good-sized potatoes;
wdien soft mash tine ; then stir in a cupful of Hour ; pour on
the water in which the potatoes were boiled scahling hot,
and if not sufficient to make three pints of the mixture,
arid coM watei". When the milk is warm put in a teacupful
of soft yeast, ami set in a moderatcdy warm place to rise.
After it becomes light, put in a teacupful of good brown
sugar (white is not good), and stir in (Jraham Hour until
thick enough to drop heavily into the greased bakin;:-
pans. Let it rise again, and bake in a moderattdy hot
oven forty nunutes. This quantity Mill make two largo
loaves, and when taken from the oven should be allowed
to stand Hve minutes before removal from the pan'.
Sheet-iron bread-pans are muoli to be preferred to tin for
any bread, but especially for Graham, baking more .'^lowly
and much more evenly. If the sponge seems at all soui',
add a little soda.

of wliij

mix v(

Hour.

CHAPTER XIV.
TEA AND BREAKFAST CAKES.

COltN CAKE.

Miss Berry, Toronto.

rpAKE a cupful of milk, li.alf sweet and half sour, one
_L egg, butter the sizo of a wnlnut, two tablespoonsful
of white sugar, half a teaspoonful of soda and a little salt,
mix very soft, using two-third Indian meal to one-third
tiour. Bake in a <(uick oven.

TEA CAKE.

MtHS Berry, Toronto.

One cup of sour milk, one cupful of raisins, one cupful
of sugar, one egg, one teaspoonful of soda, two and a half
cupsful of Hour, dark spices.

REBECCA'S CAKE.

Miss Berry, Toronto.

One pint of flour, one cupful of ndlk, one cupful of
sugar, two eggs, one teaspoonful of cream of tartar, half a
teaspoonful of soda, essence of lemon to taste.

STRAWBERRY SHORT CAKE.

Mrs. Brechon, Ottawa.

Thiec pints of flour, rub dry, two teaspoonsful of cream
of tartar, and one of soda, two teacupsf ul of butter, salt,

222

The Canadian Economist.

milk enough to make a dough, hako in a hot oven, when
done split it and spread with buttei", covering it with
sweetened strawberries. Serve hot.

POP OVER CAKKS.

Mrs. BrerJionj (Htavn.

One package of corn starch, six eggs, half a pound of
sugar, three-quarters of a pound of butter, to be beaten
well together, two teasjujonsfid of baking powder. Fill
th(» pans more than half full ; bake in a moderate oven.

VKLVET CAKE.

Mrs. Bawjs. '

One pound of flour, three-fpiarters of a pound of suc^ar,
half a pound of butter, one cupful of cold water, one tes-
spoonful of soda })ut in tlui water, two tea!;;p)onsful of
cream of tartar, stirred in the flour four eggs.

SPONGE (AKF.

Mrs. Bangs.

VI'

Haifa pound of sugar, quarter of a pound of flour, fi
eggs beaten separately. Stir altogether fifteen minutes.

ONE, TWO, THPEE, FOUR CAKE.

Mis. Baptle.

One cupful of butter, two of sugar, three of flour, four
eggs well beaten, half a ciq)ful of milk; half a teaspoonful
of soda, one of cream of tartar. Season to taste.

CAKE.

Mrs. Bapiie.

Three cupsful of sugar, three of flour, nine eggs, three
teaspoonsful of cream of tartai-, one and a half of sodn,

Spice Cake.

223

two cupsful of cocoa to he soaked in lialf a cupful of milk.
Put the cocoa between each round. To he baked in round
tins an inch and a half hi<,di.

COCOA-NUT CAKK.

Miss Magcjie Bunto)», Bradford, Pa.

Whites of fiveegf(s v ,, uid a half cupsful of sugar, one
cupful of milk, ont i. of butter, four teaspoonsful of

bakin«^ powder ; sugar and butter to be .stirred to a cream,
whites of eggs in last. Flour enough i'or tliiii batter; for
layers, whites of three (!ggs, powdered sugar as thick as
for icing, then spread on the cocoa-nut.

COMMON CAKE.

Miss Bell Bhith.

Half a cupful of butter, two eggs, one cupful of sugar,
one cupful of milk, three teaspoonsful of baking powder,
two cupsful of flour, one nutmeg.

CORN STARCH ( 'A K E

Mrs. Bbjth.

One cupful of butter, two of sugar, six eggs and half a
cupful of sour milk, half a teaspoonful of soda, one of
cream of tartar, one paper corn starch. Mix cream of
tartar with starch. Flavour with lemon.

SPICE CAKE.

Mrs. Booth, Otlaiva.

One cupful and a half of sugar, one cupful of butter, six
eggs, half a cupful of sweet milk, three cupsful of flour,
two tablespoons of cinnamon, half a tabJespoonful of cloves
one teaspoonful of cream of tartar, half of soda; sift soda,
'apices nnd cream of tartar into flour, add eggs last.

224

Tlie duiadian Economlat.

ELLENS CAKE,

Mrs. Booth, Otlaiva.

One cupful of sugar, three-cjuarters of a cupful of butter,
three ej^^^H, lialf a cupful of sweet milk, one teaspoonful of
Bodrt.one and a !ialf of (;reani of tartar. Beat butter and
RU<jfar to a cream, then add yolks, beat well, whip whites to
a froth, then add to mixture ; sift cream of tartar into flour,
beat well, dissolve the soda in a little warm water, let
this be the last thin<:f to add. Drop into mixture very
lightly.

ELECTION CAKE.

Miss Booth, Ottawa.

One pound of sugar, half a pound of buttei', half a pint
of sour cream, seven eggs, one teaspoonful of soda, .one
pound of fruit. Beat butter and sugar to a cream; beat
yolks and whites separately, add the tlour to the mixture
first ; then beat thoroughly ; dissolve soda in cream,
dredge fruit in flour.

COKN-STARCH CAKE.

3Ii's. (Rev.) R. Campbell, Renfrew.

One package of corn starch, one pound of sugar, three-
quarters of a pound of butter, ten eggs, two teaspocnst'ul
of baking powder ; flavour to taste. First beat su<,'arand
butter to a cream, then yolks well beaten, next starch ami
whites of eggs alternately (the whites having been previ-
ously beaten to a stiff froth.) The baking powder mixed
in a handful of floui*, and lastly flavouring. The above
makes a cake in four partitions with icing between.

CORN CAKE.

Mrs. Breden.

Butter, size of an egg, rubbed into one quart of corn
meal, one teaspoonful of soda in one and a half pint of

Corn-starch Patty Pane.

225

lour milk, two tablespoonsful of sugar, lialf a teaspoonful
of salt.

MOUNTAIN CAXE.

Mrs. Breden.

One cupful of sugar, two eggs, half a cupful of butter,
two cupsful of Hour, one teaspoonful of cream of tartar,
half a teaspoonful of soda, nutmeg.

RAILROAD CAKE.

Mrs. {Capt.) Cowley. '

Two eggs, one cupful of sugar, half a cupsful of sweet
milk, half a cupful of butter, one teaspoonful of cream
of tartar, half of soda. Quick oven.

MATRIMONY.

Mrs. (Capt.) Coiu/ey.

Four eggs, one cu|)ful of sugar, butter, size of an egg, one
and a half cupful of Hour, one teaspoonful of cream of
tarUir, half of soda ; cut through the middle and spread oa

QUEEN CAKE.

Mrs. (Rev.) R. Campbell, Renfrew.

Beat one pound of butter to a cream, add one pound of
sifted sugar; beat nine eggs very lightly and mix all
together, add one pound of flour and half a pound of.
currants. Essence of vanilla to taste.

CORN-STARCH PATTY PANS.

Mrs. S. Christie.

One cupful of butter, two cupsful of sugar, six eggs,
one cupful of flour, half a cupful of sweet milk, one
package of corn starch, one teaspoonful of soda, two tea-
15

226

The Ganaditin Economist

spoonsful of cream of tartar, one teaspoon ful of essence of
lemon.

SALT.Y LUNNS.

Mr'. T. Christie.

One tablespoonful of butter, one of sui'- ir.one egg beaten,
one pint of sweet milk, one quart of flour, with three tea-
spoonsful of baking powder. Bake in iron nmtfin pans,
having them well-heated and greased. Eat warm.

STRAWBERRY SHORT CAKE.

Miss J. N. Carmichael, Brysov,

Make good biscuit crust, bake in three- tins same shape
and si^e. Mix the berries with plenty of sugar. Open
the short cake, butter well and place the berries in layers,
one over thj other, until three are filled ; then lay over
the cover, set the cake into thfj oven for five minutes.
Sprinkle fine • ugar over the top layer, and serve with
Hweet cream.

COCOA-NUT CAKE.

Miss J. N. Carmichael, Bryson.

One cupful of butter, two sugar, one of milk, one tea-
apoonful of soda, and two of cream of tartar, four eggs,
three or four cupsful of flour, one teaspoonful of lemon
— bake in layers like jelly-cake. Place the icing between
Ihe la3''ers, also the grated cocoa-nut.

ORANGE SHORT-CAKE.

Mrs. Cruchef, Montreal

One quart of flour, a piece of butter the size of an egg.
rub well into the Hour ; one tea.spoonful of soda dissolved
in the milk, two teaspoonsful of cream of tartar sifted in
the flour. Wet with sweet milk not very stiff. Bake.
then split the cake and spread with peeled oranges .slicf'd
add v/ell covered Vvith cream.

Oyster Corn Cedes.

22<

iicc

beaten,
:ee tea-
a pans,

*. Open

Lii layei-s,

lay over

minutes.

srve with

one tea-
Ifour eggs,
lof lemon

between

of an egi

dissolveil
r Bifte^l in
Itf. Bake

res

sliced

CENTENNIAL CAKE.

Mrs. Cruchet, Montreal.

One pound of .sugar, one pound of flour, half pound of
butter, six egg.s, one cupful of milk, liaif teaspDont'ul of
soda, one of ere mi of tartar — flavoui-.

COURT CAKE.

J/7'.s'. Cruchet, MonircaJ.

Two cupsful of sugar, one cupful of butter, one cupful of
buttermilk, lialf a teaspoonful of soda, half a nutmeg, one
pound of fruit, three cupsful of tl /ir, four eggs; \^-h\jn
sntticiently beaten add the sodii. Bake nearly one hour.
Two loaves — very nice.

CUKUANT CAKK.

il//'s'. Cruchet, Montreal.

Two cupsful of sug.Mr, one cupful of bntter, one of sweet
milk, three cupsful of Hour, one cupful of currants, three
eggs, one teaspoonfnl of erejim of tartar, one half teaspoon-
ful of soda.

(queen's CAKE.

Mrs. Crvchet, Montreal.

Half a cupful of buttei", one of sugar, two of flour, two
eggs, half a teaspoonful of soda, one teaspocntul of cream
of tartur, hall a cupful of sweet milk, half a nutmeg —
very nice.

OVSTKK (UltN CAKES.

Mrs. Criu'het, Montreal.

ThK<- one quart of green corn, cut from the ear with a
foarsc grater ; iwo teacupsful of milk, one of flour, two
eggs well beaten. Sea.son the battel- with pepper and
^alt. B;jke on a irriddle.

228

Tht Ccmadlan Economht.

VIXVET CAKE.

3/r.s. Cruehef, MontrenJ.

Make a batter of one (inart of milk, three eggs well
beaten, a wineglass of yeast ; beat all well together, then
let it rise ; put into the flour a large spoonful of butter,
beat this thoroughly. When risen put into mutfin lings
and bake on the griddle.

JOHNNY CAKE.

MiK!^ Doiujhifi, Kiiifjstua.

One pint of Indian meal, half a eupful of sugnr, three
eggs, a tablespoonful of lard or butter, a small teas;*v'('nrul
of" soda, the same of cream of tartar, enough sweet nulk or
buttermilk to make a batter. Bake it slowly for at least
five hours.

SUGAR CAKE.

Miss VoiKjlas, Kinijduu.

One pound of butter, one pound of sugar, seven eggs,
one teaspoonful of so(ia, two of cream of tartar, tluur
enough to make a stiff dough.

POTATO CAKE.

MUs Douglas, Kinyston.

Flour enough to make it roll, two eggs, piece of butter
the size of an ogg, a [)ineli of salt, potatoes enough to make
a panful.

KUSK.

Mw8 iJouglas, Kingston.

One pint of f^our, one teacupful of sweet milk, one table-
s])oonful of sugar, three of melted butter, one teaspoonhil
of soda, two of cream of tartai-, two eggs, and a pinch
of »alt.

Cream Muffins.

229

STRAWBERRY SHORT-CAKK,

Mix two heaping teas|ioonsful of cream of tartar dry
among three pints of flour, add lialf a teaeupful of butter,
a little salt, a pint of milk into which has been stirred a tea-
spoonful of soda. Mix thoroughly, roll an inch in thickness.
Bake twenty minutes in a ([uick oven. Oni; quart of
strawberries, add cream and sujjar to make sauce. When
the ciike is done divide it into three layers, V)utter them,
and spread the strawberries lietween them. Eat while,
warm.

(X)COA-NUT CAKE.

Aflss DoiujJdfi, Kingston.

One pound of flour, one of sugar, half a ))ound of butter,
six (ig*i;^'<, one teaspoonful of soda, two of cream of tartar,
one cup of sweet milk. Icing the same as for any other
cake. Cocoa-nut sprinkled between each layer of cake.

HPONGK CAKE.

Miss Donijlds, Kingston,

Half a pound of sugar, one cupful of flour, five eggs —
Ivat half an hour. Flavour with lemon.

CUP CAKES.

Mrs. James Dcdgliesh.

Three cups of flour, one and a half cups of sugar, one of
Imtter, one of milk, one teaspoonful cream of tartar, half
!i teaspoonful of .soda.

CREAM Mr FEINS.

Mrs. Doniddson, Mobile, Fa.

One tumblerful of cream, one of flour.a little salt and two
eggs, the whites and yolks beaten separately. Beat the

230

The Canadian Econoviist

yolks, then add the cream, then the flour and salt and
lastly stir in the whites. Bake quickly in patty pans.

COFFEE CAKE.

Jl/r8, Dewuf.

One cupful of butter, one of sugar, one of molasses (not
syrup), one of strong coffee, cold, one teasjxxnful of soda.
Fruit to taste, cinnamon and cloves, 'one tables] )oonful
each, flour to make a stirt' batter.

NriT f^AKES.

Mrs. James DahjlU'sli.

Two cupsfdl of sugar, one cupful of milk, iwo-.hirds of
a cupful of butter, three cupsful flour, three eggs, two tea-
spoon.sful baking powder, one cupful nut kernels.

MOr.ASSKS r'AKE.

Mrs. James Dabjlicsii.

Onecupfulof molasses, half a cupful of butter, half cupful
of water, three cupsful of flour, two teaspoonsful ginger, one
tea-spoonful soda. Beat well together, and drop with a
spoon on to a br.ttered pan. Bake ([uickly.

COKX-STAliCH CAKE.

Ml><s Ddi'ie, Ottawa,

One cupful of Inittei', two cupsful of sugai>, four eggs,
one cupful (jf corn-starcli, two cupsful of flour, one cupful
of milk, one-half a teaspov)nful of soda, one teaspoonful of
cream of tartar. Beat the laitfer to a cream with the
hand, add the sugar and stir until fluft'y. Beat the eggs,
yolks and whites, separately. Add the sugar and butter.
and by degrees, the milk ant^ floiir. Bake in two round
pans a quarter of an hour.

Wap.s,

231

MUFFINS.

Mrs. Durie, Ottawa.

One quart bowl of sweet milk, luke-warm, a good table-
spoonful of butter, and one of lard melted together. Warm
a deep crockery dish, put in the milk, two tablespoonsful
of white sugar. Stir in the butter and two well-betiten
eggs,one-half a cupful of yeast. Stir in flour to consistency
of sponge for bread. Set in a moderately warm place to
rise, well covered. For tea they should be set about nine
o'clock a.m. Drop into rings about three o'clock. Cover
with a cloth, and put near the stove to rise, until fifteen
rainntes Ijefore they are to be served.

MILK TOAST.

Miss Barbara Greig, South Georgetown.

Having toasted the bread nicely, spread it with butter,
make some milk hot, add a small piece of butter and a
little salt to it, then potu- it over the toa.st and serve : Or,
lav toasted bread in a dish or deep plate, put a teaspoon-
ful of salt and a teacupful of butter. Make it boiling
hot then pour it over the toast.

CORN OYSTERS.

Mrs. Hunt, Boston Mass.

Nine ears of corn grated fine, mixed with the yolks of
three eggs, and a large tablespoonful of flour, and a small
cupful of milk. All must be beaten hard and baked on a
griddle.

WAFFLES.

Mrs. Hunt, Boston, Mass.

One pint of new milk, one teaspoonful of cream of tar-
tar, with one-ha'f a teaspoonful of soda, a piece of butter
the size of an egg, stir together. Then put in four eggB

232

The Canadian Econoiaist.

and stir until very light. About two teacupsful of flour,
or enough to make the batter not very thick. Beat it
five or ten minute.s very hard, and mix them with warm
water.

FRENCH TOAST.

Mrs: Hunt, Boston, Ma^s.

Cut in slices a brick loaf, three eggs, a pint of milk,
sweetened and seasoned with nutmeg. Lay the bread
into the mixture for about three minutes and fry on a
buttered griddle. Eaten with butter.

CREAM CAKES.

Mrs. Hunt, Boston, Mass.

One pint of water, one cupful of butter. Boil together
four cupsful of flour, stilled in when nearly cool. Add ten
eggs, one teaspooiiful of soda. Drop them in small cakes.
Bake them in a quick oven over twenty mipute^s.

CREAM CAKES.

Mrs. Hunt, Boston, Mass.

M'ke the cream from a heaping cupful of flour, two
cupfuls of sugar and fdur eggs. Boil one quait of milk.
Beat the eggs, sugar and flour together, and stir into die
milk when boiling. When cold flavcur and till the cakes.

POP-OVERS.

Mrs. Hunt, Boston, Mass.

One egg, one even cupful of flour after it is sifted. One
cupful of sweet milk, a little salt, a small piece of butter.
This makes five cupsful. Fill them half full and bake
them ligljt brown.

Good Cup Cake. "Ifill

PUFFS.

Mrs. Hunt, Boston, Maf^s.

Two cujisful of flour, ono cupful of milk, not quite one
cupful of water. The irons j'ou bake in nju.st be very hot
befoie you put in the l^atter. Butter the irons well.

m'ginnis cake.

Mm M. M. Hutch 'son.

One small cupful of butter, one cupful of white sugar,
four eggs, half a cupful of cold water, two cupsful of Hour,
two good teaspoonsful of baking powder, one teaspoonful
of essence of ginger.

MARBLK CAKE.

Miss M. M. Hutchison.

White part, half a cupful of butter, one cupful of white
sugar, half a cupful of sweet milk, the white of four eggs,
two teaspoonsful of baking powder, two cupsful of flour,
and a teaspoonful of essence of lemon. Dark part, yolk of
four cfigs, one cupful sugar, half a cupful of molasses, half
a cupful of butter, half a cupful of sweet milk, two cups-
ful of Hour, half a teaspoonful of baking powder, one tea-
spoonful of cinnamon, one teaspoonful of ground cloves,
half a nutmeg. Put in a pan in alternate layers.

GOOD CUP CAKE.

Mrs. Hardie.

One cupful of butter, two cupsful of sugar, three cupsful
of Hour, one cupful of raisins, one cupful of milk, four
eggis, a little salt and spice to taste. Beat the yokes and
whites separately, mix the butter and sugnr to a cream,
add the well beaten yolks, then the whites ; stir the powder
into the dry flour. Bake in a moderate oven.

234

^Atf Canadian Economist.

(;PAHAM FLOUR BREAKFAST BISCUITS.

Mi\s. Hardie.

One (^uart of Giaham Hour, half a cupful of syrup, a
pint and a half of water, a little salt, four teaspoonsful of
baking powder, mixed well in the flour. Add syrup and
water ; mix all well together, and drop in buttered pans in
spoonsful. Bake in a quick oven.

CORN MEAL CAKE.

Mrs. Hardie.

One quart of corn meal, half a cupful of flour, a cupful
of sugar, Imtter the size of an egg, four heaping teaspoonsful
bak ng powder, a little salt, three half-pints of cold water;
mix the powder, flour, sugar, and meal together, then stir
in the water ; melt the butter in the bake-pan and pour
the mixture into the pan. Bake in a (|uick oven.

FEATHER CAKE.

3Irs. W. M. Hutchison.

One egg, half a cupful of butter, three-fourths of a cupful
of sugar, three-fourths of a cupful of milk, two teaspoons-
ful of baking powder. Flour to suit.

COCOA-NUT CAKE.

Mrs. W. M. Hidclc'mni.

Three eggs, one cupful of sugar, one cupful of flour, one
tables|)oonful of butter, four tablespoonsful of sweet milk,
1 'iree teaspoonsful of baking powder. Bake on ti?^ plates
in a quick oven. Beat the white of an egg to a stiff frotb,
add four tablespoonsful of pulverized sugar ; spread on it
and sprinkle on cocoanut. Put it in the oven imtil the
icing is dry.

JJelioate Cake.

S35

SURPRISE CAKE.

Mrs. G. M. Hutchison.

One egg, one cupful of sugar. h\If a cupful of butter,
(*ne cupful of sweet milk, one teaspoonful of soda, two tea-
spoonsful of cream of tartar; flavour to taste.

corn-star(;h cakk.

Mrs. W.M. Jiatchison.

One cupful of sugar, half a cupful of butter, half a cup-
ful of sweet milk, one teaspoonful of soda, two teaspoons-
fiil of cieam. of tartar, four eggs (white only), one cupful
of rioui', ^lalf a cupful of corn meal, lemon. Beat the whites
to a stilf paste. Mix all well.

CORN-STAUCH CAKE.

Miss Harmon, Ottawa.

Whites of five eggs, one cupful of butter, two cupsful
of pulverized sugar, two cupsful of flour, one cupful of corn-
starch, one cupful of sweet milk, two teaspoonsful of
l>iiking powdci" ; tiavour to taste.

DELICATE CAKE.

Miss Harmon, Oftaiva.

Two teacupsful of sugar, half a teacupf ul of butter, two
anfi a half teacupsful of flour, one teacupful of milk,
whites of five eggs, two teaspoonsful of baking powder ;
take two large spoonsful of the white dough, half a cupful
of raisins, one-third of a cupful of citron, one teaspoonful
of each kind of spice, half a cupful of Hour, a wineglass-
ful of molasses. Bake in layers with the black cake for
the centre, and put together with plain frosting.

236

The Canodiau Kcoiumilst.

PAIIMAMKNT (.'AKKS.

Mi^H Hophirk, Ottavui.

Two pounds of flour, oiio pound of sugar, one-fourtli of a
pound of gin<^er, one pound of butter, one pound of treacle;
boil this and pour it on the floui", work up the paste as liot
as your liand will ]>ear it, and loll it out in V(!rv laiirc
thin cak<;s, the sixth of an ineh thiek. Mark it in si|UiU('s
with a knife, and fire it in a slow oven ; separate the cakes
while soft.

I'OTATO PUFI'.

jl/yx. (Rev.) Dv. Kenip.

Two cui)sful of cold mashed potatoes, stir into it two
tablespoonsful of buttcn* beaten to a ereani, add to this twd
well beaten eggs and a cupful of milk, salting to taste,
beat all well together. Pour into a deep ornamental dish
and bake until nicely browned.

nUTTERNUT CAKK.

MrSf {Rev.) Dv. Kemp.

One cupful of butter, two cupsful of sugar, three of flour,
one cupful of chopped butternuts, one of sweet milk, two
teaspoonsful of l)aking [)owder.

SEED niscuiTs.

Mrs. Leslie, Ottmra.

Onepoundof flour,(piarter-poundof sifted sugar,(iuaitoi-
pound of butter, half-pound of carrawa}'- seeds, three egifs,
beat the butter to a cream, stir in the Hour, sugar and car-
raway seeds, and when these ingredients are well mixed,
add the eggs which should be well whisked. Roll out the
paste with a round cutter, shape out the biscuits and bake
them in a moderate oven from ten to fifteen minutes, The

2\i88over Cakes.

237

tops of the biscuits may be brushed over with a little milk
or tlio white of an e^'g beaten, and then a little sugar
strewn over. Sufficient to make three dozen biscuits.

PEUTll CAKK.

Mrs. Leslie, (MtaiVit.

With one j)ound and a halt' of flour, mix six ounces of
lirowii su<j;ar, half a pound of well cleaned currants, a tea-
spnoiifulof *(rated nutme;^ andoneof a cinnamon or gin<^er,
half a pound of butter, rubbed in (me pint of uiilk, two tea-
s])oonsful of soda dissolved in about two tablespoonsful
of cold milk and about thirty drops of essence of lemon,
lieat all well together and bake it in a buttered tin, one
|)Ouiid of currants may be used.

DESSERT CAKES.

Mrs. Leslie, Ottaiva.

Haifa pound of flour, half a ))ound of butter, six ounces
of sifted sugar, three eggs, clarify the butter and beat the
sugar in well, arid the tiour by degrees, then the eggs
Still heating, mix thoroughly and bake in small tins foi*
tight or ten minutes. SutKcient for eighteen or twenty
cakes.

SCOTCH CAKE,

Mrs. McQaarrie.

Three quartei-s of a cupful of sugar, one cupful of butter,
H8 much Hour as you can mix into them.

PASSOVER vAKES.

Miss Jane Martin, Ottawa.

Take three pouYids of flour, half a pound of butter, and
a little salt ; mix the butter and the salt well in the flour ;
take tepid water ; roll thin, then cut in srpiares, and dent

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23 WEST MAIN STREET

WEaSTER.N.Y. I4S80

(716) 872-4503

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238

TJte Canadian Economist.

with a fork ; bake on the bottom of the oven. This will
make a very nice tea biscuit.

SWEET lilSCl'IT.

M'(ss Laird, Brisluf.

One cupful of sugar, one of Ijutter, three eggs, one cup-
ful of flour, one teaspoonful of soda, one of cream of tar-
tar, dissolve them, one nutmeg gratctl. This receipt should
make at least, fifty very excellent biscuits.

(LOVE CAKE.

AIis.<t McKlnnon, Glouceder StreH.

One cupful of molasses, one cu))ful of sugar, one cup-
ful of buttermilk, three cupsful of flour, three eggs, one
tablespoonful of cloves, one tablespoonfiil of cinnamon,
one teaspoonful of saleratus in milk, raisins; bake.

GT5AHAM FI.OUK MUFFINS.

iV/'.s\ i]fc2\ffj(jai'f, ^erv Kdlnhuri/h.

Two cupsful of buttermilk, two eggs, a piece of butter tln'
si/e of an v^^g, two tablespoonsful of sugar, one teaspoeiiful
of soda, two of cream of tartar, a little salt, floui- enougli
to make a stifl[' batter ; bake in small iron pans — must be
very hot before the batter is put in.

COUN-STAIJCH CAKi;.

i//'.s'. (Rev.) J. M. MacaliHier, Afhto

II.

Half a cupful of butter, one and a half cupsi'ul sug;ir,
beaten to a cream ; then add one cu[)ful of flour, the whites
of four eggs, one and a-half teaspoonslul of baking jiow-
der, mixed with the flour and tiiree-(juarters of a tupfiii
of corn-starch ; mix smooth in half a cupful of milk, fla-
vour to taste, bake in flat tin pans, very good.

Old MaiiVs (Jake.

239

ROLY-POLY.

3/r.9. (Rev.) J. M. Macalister, Ashtov.

Make good biscuit crust, roll out an inch thick, and
spread with any kind of preserves ; fold so that the fruit
will not run out, place in a buttered dish and steam for
an hour and a half. When done turn out on a platter
uml serve with boiled sauce.

COFFEE CAKE.

i1A?'«. McGiUivratj.

Five eupsful of flour, one of buiter, one of cotfe«s pre-
])ared as for the table, one cupful of molasses, one of sugar,
one of raisins, one teaspoonful of soda; spice with cloves
and cinnamon.

REAL PLANTATION JOHNN Y-< AKK.

Mrs. Maxwell.

One pint of Indian meal, half a cupful of sugar, three eggs,
a tablespoonful of lard or butter, a small teaspoonful of
soda, the same of cream of tartar, and enough buttermilk or
sweet milk to make a thick batter ; grease your pan well
and pour the batter into it ; bake in a slow, steady oven
for at least five hours. This is the real Plantation Johnny
or Hoe Cake, which was obtained from a f<jrmer slave of
Governor Point Dexter, of Georgia. We have tried it
often, and we like it better each time we taste it.

OLD maid's C\KE.

Mvft. Maxwell.

If old maids ai-e as good as the new-fashioned cake
which has been named after them, they ought not to re-
main long in single blessedness. But we will give the
recipe, and let you judge for yourself: A pound of flour,
a quarter of a pound of lard or butter, four wineglassesful

240

The Canadian Economist.

of milk (sweet, of course), half a pound of bloom raisins,
quarter of a j)ound of currants, the same of candied orange
peel, a quarter of a nutmeg, two teaspoonsful of ground
ginger, one of cinnamon, and one of carbonate of soda;
mix well together, and bake slowly for about two hours.

CREAM SPONGE CAKE.

Mrs. Maxwell.

Two eggs, half a cupful of sweet cream, one cupful of
white sugar, one teaspuouful of cream of tartar, half a tea-
spoonful of soda.

OLD-FASHIONED SHORT CAKE.

Mrs. Maxwell.

A quart of buttermilk, a tablespoonf'd of melted lard,
and salt to taste; roll out to about half an inch thick, cut
into diamonds, and bake quickly.

CLOVE CAKE.

Mr3. Maxwell.

One cupful of molasses, one of buttermilk, four table-
spoonsful of butter*, one teaspoonful of soda, one of cloves,
and one egg.

ROCK CAKE.

Mm W. B. Mc Arthur, Oadeton Place.

Six ounces of butter, six ounces of white sugar, twelve
of flour, two eggs, half-ounco of currants.

MOUNTAIN CAKE.

Mrs. Maxwell.

Half a pound of butter well beaten, three-quarters of a
pound of white sugar, ten eggs beaten separately, one
package of corn starch, two tablespoonsful of Hour, three

ifichn'y-iinf Cith'

•2-tl.

teaspoonsful of baking powder or two (jt" cream of tartar,
and one of so<la, wliites of stn-en eggs for cake and three

for icing.

SPONGE CAKK.

Mrs. W. B. McArfhur, Carl dim Place.

Four eggs beaten for half an lionr, one cupful of sugar,
me cupful of tlour.

JELLY CAKE.

Mi>^f< AfcXachtan, Cohourij.

Four eggs, one cupful sugar, strained and beaten welL
one cupful Hour, two teaspoonsful of baking powder.

CHOCOLATE CAKE.

Misfi McXachtan, Cohonrg.

One cupful of sugar, five eggs, one teaspoonful of baking
powder, a little lemon.

PRINCE OF WALES C.VKE (GOOD).

M'(i<i MrNarhtan, Cohovrrj.

One cupful of sugar, half cupful of l)utter, one cupful of
Hour, half a cupfid of corn starch, half a cupful ot sweet
milk, one large teaspoonful of baking powder, white of
three eggs.

HICKORY-NUT CAKE

Misfi Mdi'aUlxter, Kinf/ston.

One cupful of shelled hickoiy nutv, one cui)fu1 of but-*
tor, one ot sugar, oiu.' cupful of sift«* 1 Hour, oncdialf cupful
of corn stare!), one-half cupful of milk, one and a-half tea-
spoonsful of leaking powder, whites of four eggs, mix but-
ter and sugar to a cream, add the whites, beaten lightly,
milk, Hour and lastly the nuts, first dredging them well
in Hour. Flavour to taste.
IG

242

TJie. Canadian Economist.

ROLL JELLY CAKK.

Mrs. McTavish, Osgoode

One and a-lialf cupsful of brown sugar, three eggs, one
cupful of sweet milk, two cupsful (»f flour, one teaspoonful
cream of tartar, one teaspoonful of soda, one of essence of
lemon. Beat the eggs and sugar together thoroughly; mix
cream of tartar and soda in the milk, stirring in the Havour.
Add the flour. Bake (juickly. spreading thinly on a long
pan, and as soon as done spread on the jelly and roll up.

CUP CAKE.

Mrs. McTavish, Of<</oode.

Half cupful of hutter, two cupsful of sugar, three and
a half cupsful of Hour, one cupi'ul of sweet milk, three
eggs, two teaspoonsful of cream of tartai", one of soda.
Beat lightly.

TEA CAKE (no. 2).

Three and a half pounds of flour, one and a quarter
pounds of sugar, one pound of butter, one teaspoonfulof soda,
half pint of water ; roll thin, and bake in a moderate oven.

RILE CAKE.

Mrs. McTavish, Osgoode.

Four eggs, one cup of white sugar, one cup of rice
Hour. Beat them all well together for half an hour; hake
in a moderate oven.

SILVER CAKES.

Mrs. McTavish, Osgoode.

The whites of one dozen eggs, five cupsfulof flour, onecup-
ful of whitesugar,one cupful of butter, one cupful of cream,
one teaspoonful ot creamof tartar,half a tea.spoonfulof soda.
Beat all well together and bake in a deep pan.

Covii-stavck Cake.

243

s, one
3onful
slice of
-; mix
avour.
ca long
11 up.

ree and
k, three
3f soda.

quarter

of soda,

Ite oven.

of rice
ir; l>ake

>nocup-

cream,

lot soda.

BACHELOK'S corn (JAKK.

Mr. D. McTo,vhsh, Ottavxi.

To a pint of sifted corn meal, add a teaspoonful of wait,
one large spoonful of butler, (ju.trtiM' of a cupful of .sour
cream, two eggs, well beaten, add milk until it becomes a
thin batter. Beat well and bake in deep pans with a
quick heat.

<'UE.\.M ("AKi;.

il/)vs-. Philip Monson, OttacxL

Beat six eggs fiv^e minutes, addthreecupsful of sugar, beat
two minutes, twocu])sful of Hour, with teaspoonful of cream
of tartar, beatoneminute, onecupful of cold water, with one
tea.spoonful of soda. Grate the I'ind and S({ueez(^ the juice
of a lemon, beat a minute, add twocupsful of Hour, beat one
minute. (,*ustard for the cake : half a pint of milk , take
out a little to mix four teaspoonsful of flour, nearly one
cupful of sugar, piece of butter the size of an v.g^^, yolk of
one egg, lemon to taste. Bake the cake in layers, then
.scald the custard and place between.

COFFER <AKE.

Mrs. Philip Monxov, Oftitwu.

( )ne cupful sugar, half a cupful of molasses, one cupful of
weak coffee, three cupsful of tiour, half cupful of butter,
one agg, one teaspoonsful of soda, one cupful of raisins ;
spice to taste.

CORN-STARCH CAKE.

Mrs. Henry Muthry.

One cupful of butter, two of sugar well lu-aten, add four
ej]?gs Ih^aten quite stiff, one cupful of corn-starch, one cup-
ful of milk, two cup.sful of flour, three teaspoonsful of
baking powder, sift the flour and powder together into
the batter; beat thoroughly and bake inunediately.

244

The Canadian PJconomi'<f.

JENNY LIND CAKE.

Mrs. Hevry Mather.

One half cupful butter, one cupful of ujilk, two table-
spoonsful of crccam, two cupsful of sugar, three eggs, one
tenspoonful cream of tartar, half a teaspoonful of soda,
four cujisful Hour.

MOLASSES CAKE.

Mo's. Henry Mailicr.

Haifa cu])ful of molasses, half a cupful of sugar, half.i
cupful of sour milk, piec«' of butter the size of an egg, two
cupsful of Hour, spices and a few chopped raisins, sjtioe
with a little ginger, cloves and cinnamon.

NICE DELICATE CAKE.

Mrs. Henry Maflicr.

One cupful of white sugar, five tablespoonsful of butter,
whites of six eggs, one cupful of sweet milk, three cupsful
of flour and two spoonsful of baking powder sifted in the
flour, flavour with orange, leuion or vanilla.

INDIAN CORN CAKE.

Mrs. lloiry McElroy, Richmond, Ont.

Scald one pint of cornmeal, add five beaten eggs, one
cupful of butter, two cupsful sugar, one teaspoonful of bak-
ing soda and one cupful of tlour, bake in a hot oven.

POP OVEIJS.

Mrs. Henry McElroy, Richmond, Ovf.

One egg well beaten, one cupful of sweet milk, one cup-
ful of flour. Heat the gem -pans before pouring in the
mixture, and bake in a hot oven.

Baiiharij Cakes. 245

CHOCOLATE CAKK.

Miss MvKellar, Otttnvn.

Any j^ood jelly cake recipe will do for the cake. Two
ounces of chocolate, a heaping cupful of sugar, one cupful
of cream, a little vanilla. The chocolate is thus prepared,
dissolve it into a smooth paste, with a little hot water,
then adding the cream and sugar, stew altogether to a
thick marmalade which must be spread between the cakes.
It" you choose it grated cocoanut sprinkled on top of the
chocolate is very nice. This will be enough for one cake
of six thicknesses, or for two or three stories. The thinner
the cakes are the nicer they are.

DROP CAKK.

Miss 3/., KuKjstou,

One pound of t^our, one teaspoonful of cream of tartar,
half a teaspoonful of soda, one slice of bread crumbled, one
tg^, small piece of butter, milk enough to make a thin bat-
ter. Drop from a spoon and bake.

I.EMON CAKE.

Miss 21., Kinyston.

One lemon, five eggs, one cupful of butter, one cupful
of sweet milk, four cupsful of tlour, three cupsful of sugar,
one teaspoonfid of saleratus, mix the butter and eg^ to-
gether, grate the lemon in and add the juice.

BANHURY CAKES.

Miss M., Kingston.

Currants one pound, beef suet four ounces, canded lemon
and orange peel each three ounces, salt, small pinch of
cinnamon and nutmeg, rjuarter of an ounce, macaro(ms or
ratitias four ounces ; bake twenty-five or thirty minutes ;
make a paste of fourteen ounces of butter to a pound of

240

Tke Canadian Economist.

riuui' ; ;L(ive an extra turn or two to prevent its rising too
much ; roll out half the paste thin, spread the fruit, A:c.
equally on it, moisten tin; edges and lay on the cover.
Mark it with the hack of a knife in pieces two inches
wide, three h)ng, divide while it is waiin.

SUGAR CAKES.

Miss M., Kingaton.

Take half u pound of dried flour, a (piarter of a pound
of fresh butter, a ({uarter of a pound of sifted loaf suicar,
then mix the Hour, sugar, and bnttei-, add the yolk of an
egg beaten with a tablespoonful of cream , make into a
paste, roll out into small cakes, bake on floured tins.

SMALL PLUM CAKES.

Miss M., Kingston.

Six ounces of powdered loaf sugar, three ounces of but-
ter, one pound of flour, three eggs, half a pound of cur-
rants, cream the butter, beat the eggs well, beat all to-
gethere to a stiff paste, which drop on floured tins or
plates ; bake in a brisk oven.

SODA uiscuir.

Miss M., Kingston.

One ((uart of flour, one teas])oonful of soda, two of cream
of tartar heaped, salt, roll thin, cut, and when putting in
the pan lay one on top of the other.

SNOW CAKE.

Miss M., Kingston.

Whites of four eggs, half a cupful of butter, a cupful and
a half of white sugar, two cupsful of flour, half a cupful of
milk, half a teaspoonful of soda, one of cream of tartar.
fl^-vour with lemon,

Savoury Biscu it. 247

SPICED CAKE.

M'i88 M., Kingston.

Take the yolks left from the snow cake, half a cupful of
butter, half a cupful of hrcAvn sugar, one cupful ot Hour,
quaitcr of a cupful of milk, one cupful of raisins, one of
currants, nutmeg, cinnamon and cloves to taste, quarter
of a teaspoonful of soda, half of cream of tartar.

MUFFINS.

Miss M., Kingston.

One quart of milk, butter about the size of an egg, one
teaspoonful of yeast, make a thick V»atter, let it rise all
night, or until light, about a sjjoonful into (;ach ring.

SHREWSBURY CAKES.

Miss M., Kingston.

One pound of butter, one pound of flour, one pound and
a half of sugar, powdered, two eggs, one -half ounce of carra-
way, mix well, if too stitf, add more ogg, roll thin with
very little flour, or the paste will be tough. Bake on plates
in a hot oven.

CAKES.

Miss M., Kingston.

One pound of flour, three-quarters of a pound of butter,
mix to a paste, add two tiiblespoonsful of currants, and one
of sugar. Roll out and bake in a quick oven.

SAVOURY BISCUIT.

Miss M., Kingston.

Fifteen egirs, one pound of sugar, eight ounces of flour,
and the raspings of a lemon. Break your eggs. Separate,
add the sugar to the yolks. ^Work it with two spaddles one

248

'Tli^' t'li Ddiliid) h\'ini<'inisf.

in each liuiid, rolling tlu'iii like tlruni-sticks one ovei- the
otlior. By tins motion the mixtnre will Iroth up. ('on-
tinuo it at least a (|uaitt'r of an hour. Some one else
shouM 1m' whiskin^^ tin; whites when come to a show aiul
firm, put a fointh part of tlie yolks ami mix well with
the spaddle, then ])OMr the M'holo of the whites and mix
^^ently while another sifts in the wh )le of the tlom-. Make
the paste smooth which is done by well mixinijthe Hour
]jay the biscuits on ])aper with a sj»o(»n or a fumiel, with
three four holes in it. Usual leni^^th three and a half
inches, .vlien full, i<c with fine sifted powdered sn^'ar,
sifted ovei' from a silk sieve, or throw the sifte<l sugar
over the first row with your liand, and takin^^ the sheet
of paper by the u])per comer, scatteriui; the sui;ai' over
th(.' others. In a few minutes lay the paper on the plates
and bake a tine clear colour. When cold detach v.ithtlic
blade of a knife. They are generally placed back to back.

WAFKK lUSClMTS TO ORNAMKNT \ (HKA.M \C.
Miss M., KiiiijKfoH.

Two ounces of sui^ai', two and a half ounces of rlunr, the
whites of two eggs, a drop of oil of cloves, do. cinnamon,
make a licjuid ]>aste, having melted the sugar. Drop on
plates four inches apart. Spread with the handle of a
spoon till very large. Roll then on a roller. or turn them
into horns.

TWO Kiai CAKE (good).

Mrf<. (Bcr.) Ki'uneili MacLennan. P.E. I.

One cupfid of sugar, half a cupful of butter, half a cii|»-
ful of milk, two cupsful of flour, two (!ggs, a teaspouufiil
of cream of tartar and lialf of soda. Beat sugar and e<jgs
together, mix cream of tartar in the tiour, and dissolve
soda in the nuJk, add last. Flavour with Tutter almonds
or lemon.

Sugar Cakei^.

-:.¥,)

SPONOE BISCUIT.

iW/w M., Kliujdon.

Ten et(gs, one pound of suga'*, six ounct's of flour, and
tlic raspings of two lemons. Wo.k like the Savoys, put
in buttered nioidds, sift sugar ovei-. Bake in a moderate
boat; when of a fine colour, take earefully out, set the
"lazed side down and in a sieve, tliat it nuiv not fall.

COMPOSITION CAKK.

Mix. (Rev.) KcniU'ih MacLennun, P. K. I.

Tliree-([uarters of a pound of butter, one pound of
brown sugar, two pounds of flour, six teaspoonsful of bak-
ing powder, one anrl a half of currants, six eggs, one
jiint of milk. Spice to ta-ste.

.ML! I- KINS.

Mi'x. (Her.) Kenneth MaeLeanan, P. K. I.

One quart of flour, three eggs, one teasj)oonful of soda,
two teaspoonsful of cream of tartai', one pint of milk,
a iiineb of salt.

RAISED CAKK.

Mix. [Hec.) Kenneth MacLeimau, P. K. I.

Take one cupful of bread sponge, add one cupful of
sugar, three-quarters of a cupful of butter, one cupful of
chopped raisins, one egg, one tea spoonful of spice. Stir
a.s stiff as possible with a spoon, and let it rise until light,
tlien bake, from three-cjuarters of an hour, to an hour, ac-
eordinti: to oven.

SUGAR CAKES.

Mrs. (Rev.) Kennetk MacLenuan, P. E. I.

One pound of flour, half a pound of butter, three?
'juarters of a pound of sugar, eggs^ from two to four, smal

250

The Canadian Economist.

pinch of salt, caiTa way seeds, ginger or currants at choice,
slow oven, fifteen minutes, should he lightly coloured, but
tiioroughly baked.

GROUND RICE SPONGE CAKE.

Mvi^. Thox. McKay.

Weigh nine eggs and their weight in sugar, add the
weight of six in ground rice, add a little lemon and a little
salt. It requires a little longer baking than that which
is made from wheat tiour. It is a goo(l cake.

SALLY LUNNS.

Mrs. Thos. McKay.

Mix two dessertspooonsful of yeast and two pounilsof
tine flour with a little warm water ; let it stand half an
hour, to rise. Put two ounces of butter and the volk of
an ti(fg into as much milk as is wanted to make the dough
the re(juired stiffness, and ndx all wcdl up togethci'. Put
it into cups or tins. When risen properly, bake the Sally
Lunns in a rather quick oven.

POTATO CAKES.

Mrs. Thbs. McKay.

Take mashed potatoes. Hour, a little salt and melted
butter to make them sweet, add a little powdered loaf
sugar, mix \^ath just enough milk to make the paste stifl
enough to roll ; make it the size and thickness of a muffin,
and bake quickly.

TO MAKE RUSKS.

Mrs. Thos. McKay.

Beat up seven eggs, mix them with half a pint of warm
new milk in which a quarter of a pound of butter has
been melted, add a quarter of a pint of yeast, and thre<'

Corn Sfarch Cake.

251

nniKcs of suijar. Put them <:;i'adiially into ah luuch flour
as will luakc a liglit paste, neaily as thin as batter. Let
it rise before the tire half an hour, add more Hour to make
it a little stitt'er ; work it well and divide it into small
loaves or cakes about five or six inches wide, and flatten
them. When baked and cold put them into the oven to
laown a little. These cakes, vvhm first baked, are very
<f()(i(l buttered for tea. If they iuv niade with carraway
seeds, they eat viay nice cold.

RICK POUND CAKK.

Mrs. 'Thos. MrKdi/.

Four ounces of Hour, eij,dit ounces of butter, six eggs,
twelve ounces of sugar, eight ounces of ground rice, the
peel of a lemon, if you like, which improves it, or thirty
drops of essence of lemon.

A LKiHT Si:i:i) CAKK.

Mrs. Thos. McKan

Take ^he yolks of six eggs, an<l the whites of three,
i>eat them well for half an hour, then ])ut in six ounces
of powdered loaf sugar, mix it well with the eggs, add
j,'ia(lu;dly seven ounces of flour, and a few carraway seeds.
Stir the whole together and put it into a j)an or dish for
I'akiiig. If the oven is hot, half an hour will bake it.
The moment it is taken out of the oven turn it out of the
iiiould and let it lie uj.side down until (piite cold. Great
ciue should be taken in the bakinjr.

ill

ml
III

CORN STAR( H CAKE.

Mrs. Perley, Ottawa.

Whites of three eggs, half a cupful of corn starch, half
a cupful of butter, half a cupful of sweet milk, half a
teaspoonful of cream of tartar, quarter of a teaspoonful
of soda, one cupfiU of sugar, one cupful of flour, Mix

252

TAe Canadian Economist.

the flour, corn starch, and cream of tartar together tho-
roughly, then add to the butter, sugar and eggs after they
are well beaten togethei-, then put in the milk and soda.

GKAIIAM CAKL:.

Mrti. Perky, Ottaim.

One (juart of water, half a cupful of yeast, one cupful of
sugar, a small piece of butter and a little salt. Let this
rise over night, and in the morning add a small Ijit of
soda. Bake in cups.

SlLVb:i{ TAKE.

Mm. Hiram Robinson, Oltaiua.

Take a cupful of sugar, half a cupful of milk, a cupful
and a half of floui-, half a cu})ful of butter. The whites of
four eggs, two lady-fingei's or macaroons, or pour into a
dish lined with sponge cake.

SEED CAKE.

Mitts Robertson, Thorold.

Mix the yeast with a little floiu- and warm water, sot
it to rise, when light enough take half a ])ound of ."^ugar,
two eggs, work them together, add a cu])ful of milk, half a
teaspoonful oi soda, dissolved in the milk, half a nutmeg,
and a little ground s|)ice two tablespoonsful of carraway
seeds. Then stir in as much tlour as will make it pietty
stiff, then have a quarter of a pound of butter melted and
work it in, set it to rise, when light, bake it in a hioderate
oven.

COCOA-NUT CAKE.

Miss Robertson, Thorohl.

One half cupful of butter, one-half cupful of milk, three-
fourths of a cupful of sugar, three eggs broken separately,
three teaspoonstul of baking powder dissolved in tiour,

Mavhled Cake.

253

HFE CAKE.

MiHS RoherUon, Thorold,

One cupful of sour cream, half a cupful of sugar, two
cupsful of floui', two eggs, one teaspooiiful of soda. Bake
(|uickly.

TEA CAKE.

Miss Rohertson, Thorold.

One cupful of white sugar, tlireo-fourths of a cupful of
sweet milk, two eggs, one teaspoonful (jf cream of tartar,
half a teaspoonful of soda, a little Itntt^T and Hour to
thicken. Flavour to taste.

SPON(}E CAKE.

Miss Rohertsov, Thorohl.

Ten eggs beaten with a pound of white sugar, then add
quickly three-quarters of a pound of tlour, with flavour-
ing to taste.

DELICATE CAKE.

Mrs. Roy, Oitdiva.

Whites of ten eggs, two cupsfnl of sugar, one cupful of
butter, three-quarters of a cupful of sweet milk, two and
a half cups of Hour, half a cupful of corn-starch, two tea-
spoonsful of cream of tartar, one cupful of soda, flavour
to taste, cut preserved citron peel in thin pieces and stick
in top of cake after putting in tlu; pans.

MAIMU.KD CAKE.

Mrs, Roy, Of to wo.

One and a half cupsful of sugar, half a cupful of sweet
milk, half a cupful of butter, two and a half of Hour, whites
of four eggs, one teaspoonful of cream of tartar, half a
teaspoonful of soda, flavour with lemon. Dark part — one

2.54

The CaiMiilan Economid.

cupful ot'l>rovvn sugar, half a cu))ful of molasses, half a cup-
ful of butter, half a cupful sour 'milk, two and a half cups-
f ul of flour, yolks of four eggs, half a teaspoouful of groiuid
cloves, allspice, cinnamon and nutmeg, one tea^poonful of
cream of tartar, half a ceaspoonful of soda, drop a spoon-
ful of light an<l dark alternately in tins,

CORN STARCH CAKK.

Mr^\ Ray, Ottawa.

Half a cupful of butter, one of sugar, jialf a cupful of
sweet milk, two Q^fi;i!^^, one cupful of corn starch, one cujjful
of flour, two teaspocmsful of baking powder. Beat ten
minutes.

MOUXTAIlSf CAKK.

Mrs. R'nj, Ottavja.

One cupful of sugar, half a cujjful of butter, half a ciiii-
ful of sweet milk, two eggs, one teaspooiifnl of cream of
tartar, half a teaspoonful of soda.

CHOCOLATE CAKK.

M7's. James Rodger, Montreal.

One cupful of butter, two of sugar, one of milk, tlirco
and a half of flour, five g<^^^, leaving out the whites of
two. Icing — Whites of two eggs, one and a half cupsful
of sugar, six tablespoonsful of grated chocolate.

MAR15LK CAKE.

Mrs. James Rodger, Montreal.

Dark — One cupful of brown sugar, half a cupful of
butter, half a cupful of sour milk, half a cupful of mo-
lasses, two and a half cupsful of flour, yolks of four eggs.
White — One cupful of white sugar, half a cupful of butter,
and milk, two and a half cupsful of flour, whites of four

Cocoa nut Cake.

eggH, one teaspoonful of baking powder to each cupful
of flour. Mix the dark and white separate, and put in
the pan alternatol}'.

CORN STARCH PUFFS.

Mrs. James Rodf/er, Mo nf real.

Four eggs beaten separately, one cupful of sugar, one
cupful of corn starch, half a cupful of butter, one teas|)oon-
ful of vanilla in the butter and sugar, two teaspoonsful of
baking powder mixed in the corn starch.

DROP CAKES.

Mrs. James Rodijer, Montreal.

A quarter of a pound of sugar and butter, half a pound
of flour, three eggs and some currants. Drop in a pan
witli a si)Oon.

IMPERIALS.

Mrs. James Rodger, Montreal.

Half a pound of sugar, one pound of flour, six ounces of
butter and currants, four eiiii's. Mix well with a fork and
lift into the pan with a fork.

COCOA NUT CAKE.

Mrs. Stitt, Ottawa.

Ingredients for cake : — One cofFeecupful of sifted white
sugar, one of flour, six eggs ; separate yolks from whites.
Beat thoroughly, first the yolks. Strain them and add
the sugar, beat again, then whisk the whites till quite
stiff, and add them ; last of all, gently sift in the flour,
stirring lightly. Place in the jelly-cake tins and bake
quickl}'. Ingredients for the rising: — Whites of two
eggs, one cupful of icing sugar, one cupful of fresh grated
cocoanut, a few drops of lemon-juice. Whisk whites till

t>:'iG

The Canadian h'couomixt.

quite firin add sngar, cocoa-nut and lemon juice ; beat them
all togetlier. Place alternate layers of cake and cocoa-nut
icing, keeping the rising well on top of the cake.

PATTY CAKKS.

Miss Steivarf, Richmond Road.

One cupl'ul of butter, two of sugar, two eggs, one cupful
of milk, two and a half of Hour, two and a half tea-
spoonsful of baking-powder, nutmeg; bake in patty-pans.

PIITNT'KSS f'AKK.

Miss Ste2vart, Richmond Road.

One cupful of butter, two of sugar, three eggs, thrco-
quai-ters of a cupful of milk, four cupsful of Hour, one
pound of stoned raisins, three and a-half spoonsful (»f bak-
ing powder ; lemon flavouring.

SANDWICH TAKE.

Mi's. Smith (Brumn).

Two eggs, four ta])lespoonsful of sugar, foui- of flour,
four of water, a small teaspoonful of soda and two of
cream of tartar.

SANDWICH CAKE.

Mrs. Swcdwcll, Poi'ta</e da Fort.

Four eggs well beaten, one cu))ful of sugar, about the
size of an egg of butter, three tablespoonsful of milk, a tea-
spoonful of soda, one of cream of tartar.

C(1HN-STAUCH CAKE.

Miss Lizzie J. Sfarl', Carleton Place.

One cupful of butter and two of sugar. Beat to a white
foam; add four eggs beaten quite stiff, one cupful of flour
and two of corn -starch, one cupful of milk, and flavour witii

(Coffee Cale.
bitter n Imorifls • siff nriA f..„

I" Ik ..lisso ved. The hk tl, n It '" '^"«P"onful of
»o<la I.S added and bake mnSiately^ ^ ">«

GrUHAM MUFFrNS.

One pint of sweet TT.;it ^
of nn eovr, two llr^.. l ' """"^ ^"«"' P'^ce of butter ih . .'

'""'""" «""■■ to ,nake a stiff' Cte,* ^'J^'"?-' PO"'<Ier and

«te,. Bake ,„ ,n„Hin tins.
AN KXCiaLENT CAKE.
^^m Stapehy, BeUevUc.

"f lemon. Mi.x the bntte, and «1 f'''"""^"' "^essence
K'etJior an.l bake A ,1 ! i ^ ^'"' '" ^ <=reani n,,t ,11
S''eat iu,p..ove„,ent; ^'"*""' '=°'^"''">'t or c..™^"',,''"

COKX..STARCH fAKK.

,j, ^'^'•''- -^'wt'^A, Bristol.

'l>--to^"ScupL'o;3?,:' "f '^""f ' «"« of -gar three

COFFEE CAKE.

^ ^^^'^''- ^^- *^'^"^«, Off aim.

258

The Canadian Economiat.

PLAIN CAKE.

Mrs. A Scott, Ottaiva.

Two cui)sful of suo-ar, one cupful ot'l)utter, one eg<,', five
cupsful of Hour, one teaspoonful of baking' powder.

POTATO CAKK.

Mi'a. A. Scott, Ottawa.

Boil potatoes; bruise them fine, mix butter and salt
and baking powder into Hour, enough to ti(;ad and roll
out. Cut out in s([uaies and diamond .shaped.

TEA CAKE.

Mrs. A. Scott, OttiiAVtL

One pint of new milk, one quart of flour, four egg.s, four
teaspoon.sful of cream of tar, two of soda, four tables{)oun.s-
ful of melted butter. Beat the eggs well, add milk, stir
in the flour in which the ci'eam of tartar has been thor-
oughly mixed ; then the butter, not a very full ta])lespoon-
ful, lastly the soda, dissolved in a little milk. Boat it
well for a minute or two.

COCOA-NUT CAKE (THREE LAYLKS).

Mrs. A. Scott, OttauxL

One cupful of sugar, one-third cu[)ful of butter, tiirec ugg.s,
three-quarters of a cupful of milk, one teaspoonful of soda,
one teaspoonful of cream of tartar. Flour to mix. Beat whites
of eggs, two tablespoonsful of sugar, spread it over each layer
and sprinkle with cocoa-nut. Bake in Sandwich tins.

CREAM CAKE.

Mta. A. Scott, Ottawa.

Half a cupful of butter, two cupsful of sugar, three eggs,
one cupful of milk, three cupsful of flour, three teas[)0()nsfiil

dev.

.Six

'Sllr.. If;,

'-^'iii'ee
tl)ree-,|„;
•Jurino- .

Jit mhlef-

2.j9

)f soda,
[whites
Ih layev
lius.

lonsfui

of I >akiiig powder (cook's frion«l). Work the Imtturtoaereain,
add the siii^ar, beat the eggs, then a«M the milk, then Hour,
witli baking powder, mixed in it dry. For tilling between
the layers, one pint ot'nulk, one cupful of sugar, one egg, two
hikI a-half teaspoonsful of corn-starch. Flavour with

jl'lIlOll.

TEA CAKK.

iMrs. A. Scotf, Ottau'it.

One cupful (jf sugar, half a cuj<fulof butter, twoeggs, two-
thirds of a cupfid of milk, one tablespoonful oi' baking pow-
der, two cupsful of Hour. Flavour.

STKAWHERllV SI[()HT CAKK.

Mrs. A. Scot I, Oftawa.

Out' (juart oftiour,one cupful of butter; mi\ together, one
cupfulof ice-(;old water. Roll it out like pastry, handling as
little as possible. Cover two large dinner plates with it; fill
each with freshstrawberries, sweetened with 8ugar,place one
layer over another, until three are tilled, then layover the
cover, and set the cake in the oven for five or six minutes,
sprinkle fine sugar over the top layer, and serve with sweet
cream.

KR'E FLOlHi CAKK.

Mrs. (Her). A. Scott, Oarn Soaud.

Six eggs, yolks and whites, beaten separately, half-
pound of Imtter, half-poun<l of broken loaf sugar, half-
l"mnd of rice flour. Beat with the hand for half-an-hour.
Sure flavour to taste.

-lUMBLES.

ili/x Thonvioit, Point Fortune, Qtie.

Three eggs, half a cupful of butter beaten to a froth ;
lhiee-(|uarters of a cupful of white sugar; add lemon flav-
'JUiing ; flour sufficient to roll without sticking. The jum-

2G0

The Canadian Economist.

bles should be rolled in white powdered sugar, cut out with
a tumbler. Then make a small hole in the centre, with
the top of a pep|)er box, and bake on tins in a quick oven.

liUCK WU EAT ( "A K ES.

Mrn. Story, Ottawa.

Twocu})st*ul of'sweet nulk, oneteaspoont'ulofsalt.one and
a-half teas])Oonsful of soda, and three even teaspoonsfiii of
cream of tartar, two tablespoonsfnl of melted butter. Put
iill into the milk, add add l)uek\vheat for thin batter.

MANNA v'AKES.

^1/;'N. W. Tai/hn:

One cupful of sugar, a piece of butter size of an egg, one
agg, one cupful of milk, a teaspoonful of cream of tartar,
half a teaspo(mful of soda; mix .soft, roll to half an inch,
and bake quickly.

TEA CAKE.

M.H. W. Taylur.

One cupful of sugar, a half cupful of butter, one egj,'.
one cupful of milk, one teaspoonful of cream of tartar, a
half one of soda, two cupsful of {jmv, bake in a moderate
oven.

CORN-STAIfCH CAKE.

^fls8 Thomson, Renfrew.

One cupful of butter, two cu])sful of sugar, one of
milk, two of flour, one of corn starch, the whites of six
eggs, two teaspoonsful of baking powder, flavour to taste.

BREAK EAST ROLLS.

Mrs. M^. Taylor.

One pint of warm milk, one egg, piece of butter size of i
an egg, a half cupful of yeast, salt, mix at night; in tli

Rice C(d:cK

1>()1

,vith
iven.

(fcr one

tiirtai',
iT\ inch,

m>" eg;;.
lavtivr, a
Ixlevate

I one t>^
of si>^

size of :
I. in tbo

morning roll out, cut with a cake-cutter, turning one side
over; set in pans to rise. Bak<' in a moderately-hot
oven.

("OKN CAKE (Excellent).

M'lHs Tlt(nnHO)i, Renfrew,

Four ounces of hutter, four of sugar (whit*;), four of
Hoin-, four of corn-starch, a half <'ui)ful of milk, whites of
four eggs, one teaspoonful of cream of tartar, one and a
half of soda. The ilour, starch, cream of tartar and soda
to lie all mixed together, the eggs the last. Flavour with
l<-inon.

SODA CAKK (Very nice).

.i)//.s.s Thorti'ion, Renfrew.

Four i'^fXg^, four cupsfnl of flour, two of sugar, one of
milk, one of hutter, one teaspoonful of soda, two of cream
of tartar. Bake either in j)atty-pan or in two large tins.

.IITMJ{LES.

One pound of butter, one of sugar, two pounds of flour,
three eggs, one cupful of sour milk, one teaspoonful of
soda.

SPONGE CAKE FOR JELLY ROLL.

if?"*. J<nu'i^ Thomson.

Three e^^^^'i, one cupful of sugar, two cupsful of flour,
two taltl(»spoonsful of halving powdtn-. Bake in a slow

RICE CAKES.

iV/'.s. Janes I'homf^on.

Three and a half pounds of flour, one pound of hutter,
one and a half of sugar, one ounce and a half of ammonia
five eggs, and milk to mix up a medium soft dough.

202

Thr (Jdvadiaii KcoTiomid.

(iRAUAM PUFFS.

il/ (•'.'».'« Urquhdvf, Vfilh.

One j)int of (iniliani flour, one i'^% one t(nis|i()onfiiI of
*:a]t, one tal>I('S]ioonful of baking' j)o\v«l«'r; mix well witli
swcot milk or- wntcr. Bake in «^'('m-|)ans.

J)|{()r r'AKKs.

il/Z.vs i'rqnhdvf, Perth.

Ono })int of flour, om*-luilf pound of Itutter, one-quarter
pound of suo;Mr, half a nutme»^f, «^n-ated, a linndful of
•'urrants, two eufgs, a lai'^e pincli of soda. Drop fmm a
spoon into a })an, and l»ake al)out ten oi" Hfteen mimitcs,
This (piantity will nwvke more than tliirty cakes.

SODA CAKK.

A nnvyinovs.

One pomul of floui", one ])ound of moist su;jfar, rul» in u
lialf poun«l of hutter, lard or drippin«j^, four c}^^^^, wi'll
beaten, one teacupful of warni milk (not hot), a tea-
spoontul <>f soda disso!v<Ml i'l the milk ; mix all to-
gether, and bake innnediately for two liours in ratln'ia
quick oven.

B K I', A K I' A ST MUFFINS.

A'noiii/moiiy.

Two eogs well beaten, one eu^^ful of sugar, a lump of
butter the size of an egg, one teas[)oonf ul of soda, one pint
of milk, one (|uart of flour, two teaspoonsful of cream of
tartar. Bake in muffin rings or in tin phites in a (piick
oven.

TO MAKK A NICK PI-ATX (AKr:.

Anonymoitfi.

Rub six ounces of dripping into three pounds of tloui',
add six ounces of moist sugar, six ounces of currants,

Jin U road Cak

263

liiilf an ouTKv of allsjdce, one pint of wanii new iuilk, stir
into it two t0MSj)O()nsfnl of liakini; |)owfl«r, and mix the
wliole to a douj^h, put it into six tins well jnfroased. Place
them ui'ixr a tire, for nearly one Ijonr. then l>ako them for
;i?i lionr nn<l a (|uaitei-.

JKI.LY CAKK.

MiK [/{('J'.) J). Wiu'drofx', Tr^'sti'dfer.

Kour (mnces ofhutter, five ounees of su<j^ar, tlireo ag^s,
six oinices of Honr, a teaspoonftd of l»akin;j^ powder, work
tlic liiitter to a eream, then add tlie sugar, woikini; tliese
toLjctlier till very li«^ht ; then tlie enr<rs, one at a time,
without heatint(; then the flour and baking powder.
Make in tlirre tins, jelly between, pulverized sugar

11)1 top.

LEMON CAKK.

Mrs. (Rcc.) 1). WardrojX', Tcesiraffr.

Tliiee eggs, one eupful of sugar, tliree tablespoon.sful of
water, one and a half cupsful of flour, three teaspoonsful
of baking powder. Beat eggs and sugar together till very
liiflit, then add lialf the flour, then the water, then the
other half of the flour an<l baking powder. Bake in three
tins. For putting between the layers, prepare the follow-
ing mixture: (Jrated rind and juice of a lemon, one egg,
Ix'atcn, half a eupful of water, a teaspoonful of butter,
and a tablespoonful of flour, made smooth with a little of
the water. Mix all together and bring to a boil on the
stove, stirring to keep smooth, cool, and sj)read between
the layers ; sifted sugar on the top.

HAILHOAl) CAKK.

MlS''< M'nnilc White, Hamutoii.

Three eggs, one cupful of flour, one and a half cupsful of
*ngar, beat eggs and sugar together; one teaspoonful of

264

The Canadian Econoiaist.

cream of tai tar, half a tea.spoonful of soda dissolved in
lialf a cupful of water, then add one cupful of flour, flour
to taste ; when done spread with jelly and loll quickly.

JOHNNY CAKE.

il//.s\s Minnie White, HanvUton.

Two cupsful of meal, twocup.sful of flour, three cupsful
of milk, two eixgs, half a cupful of hutter, two teaspoons-
ful of soda, and four of cream of tartar, two tablesjjoons-
ful of sufjar.

SILVER CAKK.

J//.s'.s M<f(/f/ie Whife, HawUton.

One cupful of sugar, half a cupful of butter, whites of
four eggs, one and a half cupsful of flour, one teas|)oonfiil
of cream of tartar, half a teaspoonful of soda. Flavour
with hitter almonds or vanilla.

TEA CAKKS.

MifiH Eliza White, Hamilton.

Three eggs, one cupful of biitter, one of sugar, one tea-
spoonful of salt, one teaspoonful of scsda, two of rivani of
tartar. Flavour with lemon or vanilla. Put all in the
flour before you mix them. No milk or water.

POP- OVERS.

Brooklyn.

One cupful of flour, one of milk, one agg, a little salt, a
small piece of butter. Bake in moulds.

TUMBLER CAKE.

Mrs. Walfonl, Jienfreiv.

One tumblerful of molassjs, one of ginger, one of cur-
rants, one of raisins, one of milk, one of butter, four of

Jumhirft.

2C5

flour, one teaspoonf ul of saleratus, one of clo\ es, one of
cinnamon, one of nutmeg, and five oggn.

DELICATE CAKE.

Mrs. WalfonJ, Renfrew.

Two cupsful su[(ar, one of l)utter, four of flour, one
of sweet milk, two teasjioonsful of cream of tartar, nine
eggs (the whites).

BREAKFAST CAKES.

Mrs. Williams y Chaudiere.

Corn cake — two cupsf ul of meal, two of flour, two eggs,
two cupsful of milk (sour or sweet), one teaspoonful of
soda, a small piece of butter. If the meal is soaked in the
milk over night,it is better.

GRAHAM POP-OVERS.

Mrs. Williams, Chaudiere,

One (juart of water, half a cupful of sugar, half a cupful
of yeast, a small piece of butter, a little salt — in the morn-
ing add a smnll piece of soda. Take care that the irons
are very hot,

IXDIAN MEAL GRIDDLE CAKES.

Mrs. Williams^ Chaudiere.

, Ouo and a half eupsful of meal, half a cupful of flour,
one and a half cupful of sour milk, two eggs, two table-
spoousfid of butter, one teaspoonful of so<la.

JUMBLES.

Mrs. Williams, Chaudiere.

Two eggs, one and a half cupsful of sugar, one cupful
butter, one tablespoonful of milk, a little soda, nutmeg,
Hour to roll in coaise sus:ar.

200

The Canadian Kconowhf.

DELICATE CAKE.

Mrs. Williams, Chaudihr.

Three eu})Hfu] of sugar, one of butter, or a little less.
the whites of eipfht eggs, one cupful of milk, one tea-
spoonful of ereani of tartar, half of so<la, four eu))sfiil of
flour.

TAKE.

Mri^. I/iigh Yo}(Yi(j, Savd Poinf.

Flour, three and a half ))oun(ls ; sugar one and a (|naitt'r
))ounds ; l)utter, one pound ; half a ])int of milk iiavjjiir
one teasj)oonful of soda (carhonate) dissolved in it. Roll
thin, and hake in cake tins.

CREAM PANCAKES.

Ca&sdl's hiviionai'ij of Cooke nj.

Rul) the rind of half a fi-esh lemon with three or f<tm-
large lumps of sugar until the yellow part is all taken
oflf', then crush the sugar to powder, and mix with it a
pinch of powdered cinnamon, a small pinch of salt, ami
an ounce of dried flour. Make this into a smooth ])ast('
with a little cold milk and an ounce of clarified butter:
then stir in very gradually half a ])int of thick cream ami
the well whisked yolks of foui-and the nhites of two cijgN
Melt a quarter of an ounce of butter in a small frying
pan; fry the pancakes V(M'y quickly, and serve them as
quick as possible. They should be very thin. A seeninl
supply of buttei- will not be I'equired for frying.

FRENCH PANCAKES.

(7(^s^s7'//^s• Pirfionarif of Cooherii.

Make a batter by beating up together three spoonsful
of potato starch, five raw eggs, some powdered loaf sugar,
and a little water. Add enough milk to make it of the

Uuckwheat Calces.

267

consistency of porridge. Butter well the inside of a fry-
ino; pan, and place it over a moderate fire. When it is
sufficiently hot, pour in a large spoonful of the batter,
so as to spread it over the whole of its surface. When
the pancake is done enough, throw it on a dish, and
sprinkle its surface with crushed loaf sugar, or cover it
with jelly.

PLAIN l'.\N(AKi:S.

Cdssf'lVs Dicfioixfr}/ of Cooker i/.

Wliisk two eggs thoroughly and pour them into a bowl
containing four tablespoonsful of flour. Beat the mix-
ture until it is smooth and <(uite fiee from lumps, then
add a pinch of salt and two-thirds of a j>int of new milk.
Let the batt>M' stand in a cool place for an hour or two,
then fry the pancakes according to the directions given
aSovc. Half an ounce of dripping for each pancake.

BUCKWIIKAT CAKKS.

Ciif^seJf's Dicfionory of Cookiry.

To ;i j)int of buckwheat fiour add a large teaspoonful
of baking powder ami a little salt. Mix to a thin batter
usin;,' luke-warm water in cold wealher. The fryingpan
lequires to be oid}'' rubbed with grease and the ))atter
dropped in quantities sutticient to cover an ordinary break-
tVst plate at one tin»e. Turn and send to table very hot
and \V(dl buttered, or the\" can be eaten with treach; or
syruj) if preferred.

BUCKWHEAT CAKKS (Another way).

Cusseirs ])}rfion<try of (■ookev}/.

Put a large tablespoonful of yeast into a hollow made
in the middle of one quart of buckwheat and work it into
a light dough with warm water ; cover it up warm by the
lire to rise for three hours. When risen enough the top

20)8

The Canadian Economist

will be cracked, then ^et ready the griddle, — it should be
hot and well buttered or gi'eased. The cakes may then
be pioceeded with. Convey with a ladle as mudi hatter
as can be wanted, that is, accoixling to the size of the
cakes. When done on one side turn, and when (juitf
baked butter tliem as they are removed from the griddle,
A fresh supply of butter is not required for every cake,
but it is sufficient if the griddle l^e well rubbed with it.
Lay them one on the other and divide in<"o quarters.

K.VISKD lU'CKWHEAT CAKKS

Warm a cjuart of water. Stir into it a good tablespoun-
ful of treacle and a teaspoonful of salt. Mix in enoujrh
buckwlieat flour, or oatmeal, or Indian corn-fiour to make
a st'ff batter, together with a tablespoonful of good yeast.
Let it stand to rise before the fire. Then bake on a hot
plate in iron rings like muffins, or in a sla-jk oven. Toast
and serve the cakes hot with Imtter.

I.KillT RYE TK,\-CAKKS.

One pint of sweet milk, two eggs, a tal)lesp(K)nful
of brown sugar, and a large pinch of salt. Add enoii<fli
rye-floui- to make it as stiff as common griddle cake batter.
Bake one-half hour in common gem-pans.

RYE DROPS, OR MUFFINS.

One pint of milk, three eggs, three pints of rye flour, oiie
handful of wheat flour, one-half teacupful of home-made
yeast, or one tablespoonful and a-half of distiller's yeast.
Make overnight, set in a warm place to rise and bake in
round tins for half an hour the next morninof.

RYE DROPS FRIED IJKE DOUGHNUTS.

One cupful of sour milk orbuttermilk, three tablespoons-
ful of sugar, one of butter, melted, if buttermilk is not
used ; one egg, a small teaspoonful of saleratus, one of

Hog Cak-es. 2(i9

cinnamon, flour enouf^'h to make a stiff hatter. Take it
up by the tablespoonful and fry in hot lar«l.

IlYE GRIDDLE (."AKES.

Take one quart of rye flour and one cupful of wheat
flour, wet it up^vvith sour milk or buttetniilk until the
hatter is thick enough to cook easily on the griddle, add
to it a ])inch of salt, a small teaspoonful of saleratus dis-
solved in warm water, and one well-beaten egg. Giiddle
cakes marie of vye flour are far superior to those made of
wheat Hour for thev are far more tender. (Jorn meal can
he sid)stituted for wdieat, if desired.

JlYE IlOLLS.

Take one pint of milk, two well-beaten eggs, a little
salt, a tablespoonful of lard, and three tablcspoonsful of
suL^ar, stir into it enough rye flour to make a very stiff
hattiT, tlien put wheat flour on your hands and take up
as nineh as a large spoonful of the dough and roll it out
im tlie board as you do twisted <lough-nuts, and when
lolh'il long enough twist it up into a round cake like a
jmnhle and l)ake on flat tins. A delicious roll for supper.

RISEN FLANNEL CAKES.

Tlu' Baziir.

Into one cjuart of flour put two teaspoonsful of salt,
lieat two whole eggs and pour into a quart of milk, first
hoiled and cooled to })revent its souring ; beat the batter
ijuite light, then add three tablcspoonsful of yeast, beat
again and set to rise till morning.

HOE CAKES.

Tlie Bazar.

Take a piece off your light bread dough, early in the
morning, and make it into a thin batter with cream or

270

Tive Canadian Economist

new milk ; let it stand to rise till just before your break-
fast hour; pour the batter then in spoonsful on a hoe and
bake quickly. Have ready a bowl of melted butter to
dip the cakes in, and serve (juite hot.

SARATOGA TEA-CAKKS.

Family F/ieml.

To each pound of flour add a des.sortspoonful of yeast
powder, one egg, one-half pint of milk, two spoonsful )i
melted butter, two S[)oonsful of sugar. Rub the itiifiedi-
ents together, then quickly mix in the milk witli tlie
butter, then the beaten eggs. Cut cut in i)lscuit foi

111

and bake quickly in buttered pans.

CAPITAL OATMEAL CAKES.

Famlft/ Friend.

Work three |);iits of tine oatmeal and one part of Hour
into a stifl' paste with treacle (golden syrup) with the ad-
dition of a very small (piantity of lard, and sutticient link-
ing powder to impart the desired lightness. Bake the
paste in the form of small flat cakes, much resenihling
the ordinary ginger-nnts of the biscuit baker.

I'LAIN SEED CAKE.

Yoliwj Ladles Journal.

Two pounds of Hour, one and a half pound of treaclo,
nearly one ounce of ground ginger, ([uartei'-pound of Imtter,
quarter ounce of carraway seeds, ground, a little candied
lemon-peel cut tine, mix all well with the Hour, wanii the
butter and mix well with the rest; dissolve in iMtiling
water a large teaspoonful of carbonate of soda and stir
well into the treacle, add to the other ingredients, work
all thoroughly together, and bake in a buttered tin two
liours, in rather a slow oven.

Rout Cakes.

271

CRUMPETS.

Fartiilij Friend.

One cupful of sweet milk, one cupful of sour milk, or
buttermilk, one agij;, half a teaspoonful of soda, a pinch of
salt, Havour and sn^^ar to tast(!. Make the hatter a good
(leal thicker than for pancakes ; hake on j^riddle. The
ciuinpets will keep for a week and improve in keeping.

IIUUT CAKES.

F'irrdly FrUnd.

Mix two pounds of tiour, one pouikd of butter, one pound
of >.ugar, and pound of currants, clean and dry ; then wet
into a stiff paste with two eggs, a large spoonful of orange-
flower- water, the same of rose-water ; di-op on a tin plate,
floured. A very shoi't time bakes them.

CHAPTER XV.
MUSH, OATMEAL, UIVK

HOW TO MAKK MUSH.

Home Mcfo^ew/ei'.

VERY few pt'0|)le kiiDW how to iiicake this disli as it
should ho. Th(3 ingTcdients for a dish of iniish are
water, salt, and cornineal. Tlie wat(!r sliould Im soft, and
the salt line, and the meal of the best ([iiality; yellow
meal jxives the best colour, but white meal is more easilv
cooked. The water should he boiling hot at the couuiu'iici'-
nient, middle and end of the operation. The meal should
be added very slowly, so as to prevent any lumps bcin;,'
formed, the cook stirrin«^^all the time, and should never be
in such quantities as would brinn" down the temiierature
of the water below the boilin<i^ point. Herein lies the
secret of making good mush. Mush should be thoroughly
cooked.

OATMEAL PORUIDGE.

Home MesseiKjev.

Put some water in a saucepau on the fire. Let it boil
quickly, then throw in a pinch of salt; sprinkle some oat-
meal into the boiling water with the left hand, and at the
same time beat it briskly with a fork or spoon held in
the right, to keep it from getting into lumps when the
porridge is thick enough, let it boil till wanted ami servo.
Treacle, cream, milk or sugar may be eaten with it.

To Mix OatmeaL

273

isl\ as it
msh arc
^oft, !unl
; yellow
re easil}
lunencu-
1 slioiiltl
>s bein*;
lever be
^eratnvL'
lies the
M'ougbly

It it boil
uie oat-
ll at the
, held in
Iheii the
1(1 serve,
lil.

CORN MUSlf.

Home MeHspt) I /(!!'.

Put one (juart of water on the stove to boil, stir into a
pint of cold milk, one pint of cornnical, and one teaspoon-
fiil of salt wheFj the water boils, pour in the mixture gra-
dually, stirring all together. Let it boil one hour, stir it
often.

SPLENDID OAT (AKK.

d/>'s'. Kenuet^y, Oven Son ml.

Take oatmeal, say three cups, and mix with one eup of
tiour. then mix in Itutter (well) not enough to prove sticky
to the fingers, then pour in eold water and mix ; take on
to the board and sprinkle tlour when necessary, when
lolling. Be careful not to make it too wet, or it will prove
troublesome to roll very thin ; loll thin, cut it in squares
or three-corned |)ieces, and bake in a slow oven. Best
when fresh made.

OATMEAL CAKE,

il//'.s'. H lojh. Youuff, Sariil Point,

Put two or three handsful of meal in a bowl and nu)isten
with water, merely sutHcient to form into a cake. Knead
it round with the hands on the pasteboard, strewing meal
under and over it, to keep it from sticking to the hands.
It may be made thin as a wafer, or tiiicker, according to
taste. Bake on a hot iron plate, until done on the under-
side, take ort'and toast the underside befoi-e the tire. To
make these cakes soft they must not be toasted before
the tire, but both sides done (piickly on the griddle.

TO MIX OATMEAL.

Miss M. Kingston.

Mix oatmeal with boiling water, because it will bear
rolling out thin for cakes.
18

274 T}ie Canadian Economint.

CRACKED WHEAT.

Misa M. K'lngHton,

Tliree and a half pints of wh?at to a f^allon of cold water,
salt and boil half an hour. Dish and eat with milk.

RICE.

CufisclVs Jfousehold Guide.

The rice imported from Carolina is the most valuod in
tliis country, owin<ij to its becoming softer wlien l)oile(l
than the other kinds, it may l)e distin<^uished fioni the
Patna rice, by its <(rains being broader an<l shorter. When
rice is eaten in large ([uantities, it is liable to remain un-
digested for a considerable time. For this reason, it is
often necessary to season the rice with warm spices or
f)ther condiments, but it is not liable to ferment nor turn
sour in the stomach. It is most useful when emj)l()ViMl
in conjunction with other articles ot food. It then forms
a light and wdiolesomci diet, owing to the quantity of
starchy material it contains, althougli as it'is destitute of
gluten, it does not atlbrd the same amount of nourishment
as wheat. The l)est way of prejmring rice for food, is to
bake it in a dish with milk, either pure or diluted with
water. When lice is cooked in a saucepan with water over
the fire, great care should be taken not to allow the con-
tents to boil, but (mlv to simmer. It is also necessary to
be careful that only a small (piantity of water be employed
for boilino- the rice for if too much is used the rice will
absorb it and swell too much. When this food is proi»erly
cooked, it should V>e i:)erfectly soft, and yet not broken ami
as dry as possible.

RICE SOUFFLEE.

CasseU's Household Guide.

Boil ground rice in milk to a thick gruel ; add pounde<l
macaroons, sw^eeten highly, tiavour with vanilla, orange-

Boiled Rwfi.

275

Hcnver water, roso water, coHec or chocolate, mix in the
yolk of five or six eg^s, heat tlie whites to a froth and
mix th«'iii in also t]iorou«jf]ily and evenly ; turn the wliole
into a lartre ])read tin well buttered inside (wliich it must
not more than half till), or into a hroad, o])en tin or silver
dish, oval or circular; set it into a rather brisk oven ; as
soon as well swollen and nicely browned, dust sugar over
the top and serve. When it turns out well, this soutticl'e
is a great success, and not dithcult to achieve. It depends
on the ingredients Iteing well beaten, frotlied and mixed;
on these being ]>ut into the dish innnediately afterwards;
on the sufficient temperature of the oven, and on the rapid
transfer of the souffiee from the oven to the dinimr-room.

150ILKD IIMK.

Ca.sseWs Dirtiontiri/ of (hxtkri'ij.

Take a sufficient quantity of lice, and pick it free,' from
louL'h mains and other foreioii substances, then wash it
([iiickly in cold water, and hurry it to the ])ot l)efbre the
giain has at all softened. As to the (piantity of water to
be used in boiling, there are two modes ; one is to put in
twice as mucli water as rice, and allow it all to be ab-
.sorhed by the grain; the other is to put in three or four
times as mucli watei-, but to pour almost all of it off as
soon as the gia in changes fiom its pearly-white colour and
gives proof of having softened. In both modes, when
this stage of boiling has been attained, the pot is to be with-
drawn from the hot fire and set where it will be kept at
a low steaming heat, until the water has all gone. This
last process is called " soaking." Properly conducted, the
rice comes from the pot perfectly done, of a clear, white
colour, with each grain Jinn and distinct, and swelled to
<louble its original size. Salt, of course, is to be added.
Kice prepared in this way should not be stirred much in
boiling, or it will become gluey ; a large open fork passed
through it once or twice will be sufficient.

270

TJip. CdiifuUdn Erovmnwt.

KICK lUSClUTS.

Cifs'sc/rs Dicfionnry of Cookery,

Boat two .)UiH;t's of fresh l)iittor to a cream, stir into
this four ounces of j^round rice and two tahlespoonsfiil of
povv(l(M'tMl loaf-snj^ar ; moisten the mixture w itli a wdl-
beaten Q\i\f, roll it out, and stamp it into small rounds with
a pastry cutter ; ])ut these on a baking' dish, and luik*- in
a genth' oven.

]{I(;K IILAXC-MANCK.

CoHsrirK Dictionary of Cooh'ri/.

Take half a pomid of <;round rice and boil it in a (piart
of milk or crcj'.m, adding' su^ar, lemon-peel and a stick of
cinnamon or a piece of vanilla ; when the rice is well
boiled, take out the spice and lemon-prud, dip ;i basin (ir
mould into cold water }iinl pour the rice into it; when tlu
rice is quite cold, turn it out and serve with a custard or
fruit sau(-e poured over.

lUCK HLAXOMAXdi:.

('((sxclC.s l)ictionary of Coolrry.

Soak the thin rind of half a lemon in a (piart of milk
till it is pleasantly flavoured ; or, if })i('ferred, drop into
the milk a few drops of almond or vanilla Havourin*;-; mix
a (piarter of a pound of rice smoothly with a portion of tlic
milk, add the rest gradually to^jfether with a slice of frcsli
butter and a little sugar, and ])ut the whole into a sauce-
pan ; stir it over the tii-e and let it boil for about ten min-
utes, or until it leaves the side of the pan ; turn it into
a damp mould and let it stand in a cold place till it is set.

t?7:

i%>

CHAPTER XVI.

MA(^VRONI.

llinni' Mt'ssi'iHfrf.

ONK (jURitcr of a pound of iijnc;rroiil lioiied in wut«'r,
witli a little salt, tvventv or tliirty niinutt's. Wlien
(lone, drain ort' the water, an<l keep the saiu'('[)an covered ;
roll two tables) toons fu I of hutter in four of Hour; Ix.il a half
pint of cream and one pint of milk, to wliieli a<ld the but-
ter and Hour, and boil until it thickens, stilling all the
time; butter a dish and put in a first layer of macaroni ;
tlit'ii grate over this an ounce <»t' cheese, and })our a por-
tion of the sauce, llepeat this tour times, which will till
your disli (use a (juarter of a pound of cheese in all).
Bake ten minutes.

MACAitoxr.

Soak a ([uarter of a ])onnd of macaroni half an hour in
just water enough to covi-r it. Then j)ut it in a buttered
'lisli, add salt, butter and pepper, (irate over it about an
"lunee of cheese. Stir two eggs into one cup of milk, and
pour over. Bake twenty minutes. The appearance of
macaroni is improved l)y laying strips of i)ufi' ))aste cut
with a paste jigger over the top, crossing them as you
Would f(jr a tart.

M.VC.VRONr.

What I Kvow.

Lay as much macaroni as will till a (piart bowl, in cold
water; let it soak haU' an hour, and tlien put it into a

278

The Canadian Econoiaist

deep baking dish ; ivld a pint of rich milk, a quarter of a
pound of butter and a teaspoonful of .salt ; cut in pieces ;
over the top grate hard old English or American cheese.
Bake an hour — it should be brown as a loaf of bread, and
served in the baking dish.

EXCELLENT MACAUON L

Mvfi. Thos. McKay.

Soak the macaroni first in warm water for abmit lialf
an hour ; throw that away, and boil it for a <[uarter of an
hour m fresh water; throw that away also, and boil it in
about a pint of milk till (juite t^'uder. Be sure it d()('«
not burn. Take a silver spoon, and while on tlie fire
keep lifting the nuicaroni so that it <loes not stick to the
bottom of the saucepan, which ought to be a porcelain
one. Do not break your macaroni mort^ than you can
hel]).

MACARONI.

Dot a est ic Coolrr//.

Boil four ounces of macaroni till it is (piite tender, then
lay it on a sieve to drain, and put it into a stewpan witli
about a gill of cream, antl a piece of buttei' rolled in Hour.
Boil it five minutes, ])our it on a plate, lay Parnusan
cheese roasted a^^ over it, and send it up on a water ])lat('.

MACARONI AS USUALLY SERVED.

Warne'a Every-dau Cookery.

Half a pound of pipe macaroni, seven ounces of Parme-
san or Cheshire cheese, four ounces of butter, one pint
of new milk, one quart of water, and some bread-
crumbs, a pinch of salt. Flavour the milk and water
with a pinch of salt, set it over the fire, and when boilinj;
drop in the macaroni. When tender, drain it from the
milk and water ; put it into a deep dish ; sprinkle sonu'

How to Boil and Dress Macaroni.

270

of the grated cheese amongst it, with part of the butter
broken into small pieces ; ]>lace a layer of grated cheese
over the top and cover the whole with fine bread-cj-nmbs,
pouring the remainder of the butter, lightly wanned, over
liie crumbs. Brown the top of the macaroni witli a sala-
mander, or before the fire, turning it several times, that
it may be nicely browned.

MACARONI OMELET.

Family Friend.

Take some remnants of maci*roni, cut them on the
disli with a knife or fork several tim. s across, then beat up
a number of eggs proportionate to the (juantity ol macar-
oni, mix well together, and turn the whole into a frying-
pan, containing a little liquified butter. When the
oiiH'let has taken a good colour on one side, turn it once
in a dish, then put a little more butter in the pan and
return the omelet for the other side to colour.

MACARONI PUDDING.

CasseWs Household Guide.

Simmer an ounce or two of the pipe macaroni in a pint
of milk, and a bit of lemon peel and ciruiamon till ten-
der, put it into a dish with milk, two or three eggs, but
only one white, sugar, nutmeg, a spoonful of peach-water
and a glass of mola.sses. Bake with a paste round the
edge. A layer of orange marmalade or raspberry jam in
a macaroni pudding, for change, is a gr.>at improvement,
in which case omit the almond water ratafia, which you
should otherwise flavour it with.

HOW TO BOIL AND DRESS MACARONI.

Dominion Monthly.

I'ut in an iron pot or stew-pan two cpiartsof water; let
it bt'il, add two teaspoonsful of salt, one ounce of butter,

_j!

280

T]u'. Canadian Economist.

then add one pound of macaroni, boil till tender, let it be
rather firm to the touch. It is then ready for use, either
for soup, pudding, or to be dressed with cheese. Drain it
in a colander, put it hack in the j)an, add four ounces of
chet^se or more, a little laitter, salt and pepper, toss it
well together and serve. It will he found light and nu-
tritious, and well worthy the notice of vegetarians.

MACARONI.

(roih'l/'s Hook.

Boil it in milk or in weak veal l»roth, pretty well Ha-
voured with salt. When tender, put it into a dish with-
out the liquor, and among it put some hits of butter and
grated cheese, and over the top grate more and a little
more butter. Set the dish into an oven but do not let
the toj) become hard,

MACARONI lMI)I)lN(i TO liK MADK oF (OOKEI) .MKAT.

Godeu'ti Bool:.

Take an ecpial ([uantity of ham and chicken iniMecl,
and mince them small. Then weigh out half the (|iian-
tity of macaroni, which nnist be previously boiled tendci
in broth, two eggs beaten well, one ounce of butter, cay-
enne pepper and salt to taste ; all these ingredients to be
mixed thoroughly together. Put into a mould or basin
and boil it for two hours. I'he macaroni must be kept
in as long pieces as possil)le.

FISH AND MACARo'm.

(iodeya Jioofc.

Take the remains of any white l)oiled Hsh, remove the
bones and skin, and break it in rather small pieces. Boil
some macaroni in water till tendei-, <liain it well and cut
it in lengths of about an incn, and mix equal quantities
of fish and macaroni. Then put two ounces of butter

Macaroni Dressed Sweet.

281

into a stcvvpaii, add the yolks of two Oj2fg.s, a little lemon-
juicM', pepper and salt, and stir in well half a ])int of
'•ood D'.elted hutter. Make the sauce quite smooth, put
in the fish and macaroni, and heat it thorou<4:h]v in the
sauce. Pour it on a dish, keepinj^^ it as high as you can
in tlie centre ; cover it thinly with tine bread crumbs and
liiown the top in the ovei^ till of a nice light colour.

TO SEHVE MAC'AKOXr.

Bool' of iJic } foil sell old.

Sininu'r some macaroni in a little stock with })ounde(l
iiiiico and salt. When ([uite tender take it out of ^he
li(|U»)r, lay it on a dish, grate over a good deal of cheese,
iind over that ])ut finely grated bread. Warm some but-
ter without oiling and pour it fi-om a boat through an
earthen colander all over the crumbs, then put the dish
in an oven, to roast the cheese and brown the bread of a
tine colour. The bread should be in separate crumbs and
look light.

MACAKUNI All (JUATrX.

Boih\- of ilir Householil.

Lay tried bread pretty closely round a dish, boil your
macaroni in the usual way and pour it into the dish,
Miiootli it all over, strew bread-crumbs on it and then a
thick layei* of giated Parmesan cheese. Drop a little
ineltt'd ])utter on it, and colour it with a sahiuiander.

MACARONI DRKSSKD SWKET.

Book of flw Household.

boil two ounces of macaroni in a pint of ndlk, with a
hit of lemon-peel and a good ])iece of cinnamon till the
pipes are swelled lo their utmost size without breaking.
hay them on a custar<l dish and pour a hot custard over

tlieni.

CHAPTER XVII.
EGGS.

TO KEEP EGGS FRESH.

Mrs. Bangfi.

ri'^VVO oallons of water mixed witli half a pint of salt
I and half a pint of unslacked lime. Make the pickle
with boilinj,^ water. Put it cold to the eggs. Let the
eggs be new laid and perfect ; quite covered with the
lime water and kept in a cool place.

ST I" FEED EGGS.

Mrs. Donaldson.

Take ten eggs, boil hard, peel and cut ofi' the small ends,
then take out the yolks ; rub into a bowl and mash well,
then add a teacupful of bread-crumbs, teacupful of milk,
in half a teacupful of butter, pepper and salt. Fill the
whites with the dressing, and pour any that is over into
a dish, and bake to a light V)rovvn.

PICKLED EGGS.

The Invalid Cook,

Take twenty eggs and boil them hard. When cold
take off the shells, and put them into a deep jar. Pour
boiling pickle over them, and when cold tie them down
tightly. They A^ill be fit for use in about a month, or
when they have turned colour. For the pickle, take three

To Fickle Eggs.

283

pints of the best white wine vinegar, two ounces of whole
Uack pepper,one ounce of bruised ginger, two ounces of mus-
tanl seed, a quarter of an ounce of cloves, and a teaspoou-
ful of salt. Boil these ingredients together for about
ciirlit or ten minutes after coining to a boil, and then pour
them inunediately over the eggs.

CUPPED EGUS.

Mrs. Thus. McKay.

Put a spoonful of very nice high-seasoned brown gravy
into each cup ; set the cup into a saiicepanful of boiling
water; when the gravy heats, drop a fresh a^^^f into eacli
cup ; take off the saucepan and cover it close till the eggs
are tenderly and and nicely cooked ; dredge them with a
very tine mace or nutmeg and salt, serve then on a hot-.
watei- plate, covered with a napkin.

PICKLE FOR E(;(iS.

Mrs. Thus. McKaij.

Nine quarts of water, four quarts of salt, one and a
half ounces of cream of tartar, one (juart of dry lime,
fresh, dissolved in the water. The same pickle will do
for several years. It should be made in a tub or barrel.

TO PICKLE ECrJS.

Mrs. Thus. McKaij.

Select three or four doyen of the freshest eggs, which
put into a large saucepan until the same are boiled thor-
oughly lianl. Then transpose them into a pan of cold
water, which admits of the shells being removed with
},Teater facility. When they are ready, place on the fire-
side a saucepan, containing half a gallon of good brown
vinegar, into which put one ounce of whole black-pepper,
half an ounce of allspice, the same of mace, one ounce of
race ginger, a few cloves and garlic, and one ounce of gait,

284

The Canadian Economist.

with a tablespDonlVil of mustard seed. Let tlie viingar
continue seetliing for one hour, until the essential projxr-
ties of the spices are taken up by the licpior. Theti care-
fully lay the egjjjs whole in as many jars as are recjuirt'd
to lu)ld them, and having- taken otl" the vinegar, and per-
mitted it to become quite cold, pour it over the eygs in
the jars, taking care to submerge them in the pickle.
Finally, cover them closely, and place them in a cool
apartment. Use them in a month. A nice garnish for
cold meat.

TO KKEP K(;(iS.

Mry. Thos. McKn;i.

When (piite new laid, butter well with fiesh butter.
Remember if a pin's point is passed over, the ecfg spoils;
rub it well all over them and |)lace in jais, shaking over
each layer of eggs bran, dry sand or salt. Wash them
when about to use them, and you wouM say they have
only been laid to-dav.

TO FI{Y KOGS.

Mrs. Thus. MrKau.

To fry eggs nicely requires some little attention, a.s they
are apt to become hard, black, and luipalatable. There
should be plenty of butter, lard, or dripping, and care
taken not to let them be overdone. If ham or bacon is
fried with them, it must be done tii'st, ami the eggs after-
wards.

E(iG CHKESK.

J7y.s. Thos. McKii/j.

Beat six eggs well and put them into three gills of new
milk, with sugar, cinnamon and lemon-peel to your lik-
ing. Set it over the fire, keep stirring it, and .""(luoezc a
quarter of a lemon into it to turn it to cheese. Let it run
into whatever sliapo you prefer ; when it is cold, turn it

Kgifs and Ciunmlnn's.

!>85

()ut, and poiii' over it a little alinoiiu cream made thus :
heat some sweet almonds tine with a little cream ; then
put into them a pint of cream, let it boil, and strain it; add
tlie yolks of three eirii's well-l)eaten. Set it over the tire
and iiinkc it like a custanl.

PACKING Kf;(;s.

Mrs. W. B. Mi' Arthur, Carlton Place.

One pint of mislacked lime, one ]>int of coarse salt, two
gallons of boilinjj^ water. Let it stand until cold; pack
the eggs in layers, and pour the liquid over.

EfiGS AND SAUSAGE.

How *o cook (>(fi/H in 100 different /fv^/y.s'.

Cut son^e slices of Bolo<(na or Spanish sausage. Toss
them in hutter or olive oil. Vry them nicely, and lay on*;
on each piece of sausage ; arrange among them some pars-
ley leaves, fried crisp, and serve as hot as possil>l(\

FRICASEK OV KdCiS.

Hoiv to cook c[/(/8 ill 100 dif event (rayn,

Tiike some hard-boiled i'^^^^, cut them into (piarters,
yolks and whites. Heat some gravy, seasoned with shred
lemon-peel, parsley, thyme and grated nutmeg. Put in
the eggs, t(>gether with a ])iece of butter rolled in Hour ;
shake it gently over th(^ fire until ])roperly thickened ;
;:farnish with artichoke bottoms, sliced thin and fried, and
tufts of hard boiled eggs chopped small.

KCdS ANO crcUMHKRS.

Hon- to ruo/i 0(jgf< in 100 different lua/js.

Pare some cucumbers and cut them into pieces, the size
of (lice. Put them into a stew-pan with a slice of ham
and an onion stuck with cloves, and a few spoonsful of

28f)

The Canadian Economifif.

good gravy; .siniinor it slowly, sliaking it occasionallv
until done. Take out the liam and onion ; stir into it tho
yolks of two eggs beaten up in a teacupful of cream.
Put it into a dish, lay half a dozen poached eggs on tlic
top, and scjueeze some lemon juice over it.

EGGS LIKK TIUPE.

Jfow fo cook f'f/g.H hi 100 different icays.

•

Hard boil a dozen eggs and cut them into slices ; peel
some small pickling onions, and fry them gently in hutttr
over a slow fire ; dust them with f1o\n\ Moisten tliein
with equal (|iiantities of stock andcivam, add a little salt
and pe}>i)er and stew them till (juite tender; then add tlic
eggs, and give them a warm uj); serve as hct as possible.

KCGS AND ONIONS.

Fry som
large spiii
them from
fire to dry
them, and
Serve verv
ejjffs three
persons.

(Jdi^selVs Dictionary.

i}. onions nicely sliced in butter. Put a rather

doling of cayenne pej)per over them. Drain

the butter and put them on a dish before the

a little. Press out the juice of a lemon over

then lay nicely poached eggs on the top.

hot ; time to fry onions five minutes ; to poach
to four minuter,, six eggs sufficient for three

ECUS AND POTATOES.

CasselVs Dictionary.

Boil seven or eight fiowery potatoes and mash them
while quite hot; add one ounce of butter, the yolk of an
^gg, pepper and salt, and if liked a little pounded onion
and boiled mince parsley. Roll the potatoes into egg-like
shape, brush them over with beaten eggs, and cover with
fine bread crumbs, well seasoned with salt and white pep-
per. Put them into an oven to brown, or fry in lard or

hJggs FricafiscccL

287

(Irifijiing till they are of a fine brown colour. Lay them
before the hre to drain, and serve garnished with fried

prsley.

BEATINd IGOS.

CasscJl's J) icf iona ry.

Tliis is best done with rods of wood, in a shallow, fiat-
bottomed pan; bestow the beating with short, ([iiick,
downward strokes, without moving the elbow, which
sbould be kei)t close to the side. When the foaming and
l)ul)l>les disappear, and the lieaten eggs assume the ajjpear-
iinc'c which has been well described as that of a lich
boiled custard, your task will have been very well accom-
plisbed.

FOGS BROILED.

CasseWs Dicfionary.

Cut a slice the whole j'ound of a quartern loaf, toast it
liglitly, trim the edges, and lay it on a dish before the fire,
with some hits of butter placed over it. When thi.'i melts,
break or spread carefully six or eight on the toast. Have
ready a salamander, and when the eggs are sufficiently
done, squeeze a Seville orange, or grate some nutmeg over
them.

EOOS FllICASSEKD.

CdssclTs Dictioiiavij.

Dissolve two ounces butter in a stewpan, and stir into
it a little floui*. Boil eii^ht C'J'i'S hard, cut them after tak
mg off the shell into quarters, add thei'.i to the butter in
the stewpan, throw ever them a good quantity of shred
parsley, a little nutmeg and salt, and shake the pan round
till the ingredients are well absorbed by the eggs, then
throw in a small cupful of cream, shake the pan again,
and do not break the eggs. When the sauce is thick and
fine, put the eggs on a dish and serve with the sauce
thrown over, and a garnish of lemons around the dish.

288

7'Ac Canadian Economisf.

STKAMKI) K(jr,S.

Caf*seirN Dictionavij.

Bleak liJilf a «l()zen of^gw into separate nips, and liavr
ready a well buttered dish, into which each egg should
he placed car(>fidly. (!over the dish to prevent the licnt
from escaping, and set it over a ])an of boiling watei-, Hist
putting small bits of butter lightly over the top of tin-
eggs. When they are set sufficiently, sprinklt- them with
a little salt, and serve with fried ham or sausages.

SIM'X E(J(!S.

( 'axsit'irs Diet ton art/.

This preparation is used principally 'cs a garnish for
other sweet dishes. Prepare a syrup of sugar and water.
and beat up eight eggs with a dessertspoonful of arrow-
root. Boil the syrup in a large stewpan, and when it is
(piite hot force th<' mixture of egg and ai-rowroot throiigji
a colander into the boiling syrup.

cr KRIKl) F.(i(;s.
3frs\ WhH<\ Br<((l/<mi Pa.

Three hard-boiled eggs, one ounce of butter, half pouml
of flour, half a ])int of milk, pepper and salt, one dessert-
spoonful of curry powder, om; teas[)oonful of vinegar.
Vjxxi the e;j:gs in slices, melt the butter, stir in the flour.
add the milk, stir until it boils, add (Mutv powder, .sug...\
vineijar, and eircrs.

TO KEKP KG(J.S.

Mrs. Yoiittg, Gall.

Put the eggs into boiling water, and keep them there
until you can count twenty. Then pack them in salt. A
basket can be used for putting the eggs into the water.

Ey(jH tritk AsparagiLs. 289

TO IMCKLE EGGS.

Anonymous.

To tn^^lit cg^s <uu' pint of vin('<^'ar, luilt-ouncc of whole
|u'|>j)f'!-, and lialf-(»unc(^ of wliiteginger. Boil thoeggs from
twclvt! to fift<M'n niinut«'s. Dip in coM watorand remove
till' sliells. lii't tlio .spice simmer in tlie vinegar ten
iiiiimtes. i*ut tlie eggs in a jar and pour tlie spiced vin-
c<,'ar on wliile hot. When cold, tie «lo\vn, and carefully
exclude the air. They Avill he tit for use in a month.

K(iG OMKLKT.

M'lSH Mcliea, Renfrew.

Heat six eggs (aft«'r seasoning with pepper and salt)
\vli«'n ready for the pan, add two tahlespoonsful of sweet
milk, have the hutter in the pan nicely hrowned hefore
|>utting in the omelet. When well done cut in two and
ilotiblo together.

KG({ liOI-LS.

Book of f/w Hoii)<eholil.

Boil a (piart of new milk with half a pound of butter,
the same of lanl and a little salt, heat up two eggs and
))our the boiling milk on them stirring all tluj time.
Wlitn nearly cold add a teacupful of yeast and as nmch
wheat rioui' as will make it a tliick batter. Wlien (juite
lij,'ht knead it up as bread and let it lighten before mould-
ing out, grease the |)aiis and bake them with a moderate
lieat. A little sugar and water rubbed on just before
baking rolls makes them glo.ssy.

EGGS WrTH ASPARAGUS.

Booh of the Household.

Out some asparagus that has been previously boiled the
S^me .sj;5e as p^^s, bieaJi sijy eop iijto ^ basin, b^at tht^'Kl
19

290

The Canadian KconomiHt.

up, put thoiii with a little pepper, salt and the !i.spara<,Mi,s
into a Htewpan with two ouuce.s of hutter and keep stir-
ring' all the tinjo it is on the tire. When it heeonies thick
it is done, tlien i)ut a toast on the disl I pour the e»;u,s
and aspara^^us on tlie toast. Tliis sh ..i be served up
immediately when done, for if permitted to stand it will
rot be done.

ECUS AND ANCHOVIKS (iN SAVOV .IKLLV).

Booh of the llonsrhold.

Take ten jLjjood anehovies, clean them, eut them into
shreds and lay tliem on a ])late, poaeli tive e<^^rs in vin('<^^jir
and water, and as you poaeh them put them in cold water,
then tak<! a plain mould and into the bottom of the nntiiM
put a little savoy jelly. As soon as it is set take the an-
chovies and neatly eioss them on the Uy. Trim voiir
eggs very nicely and witlicare, lay th n the anchovies

and neatly pour on a little jelly nearly cold. When the
anchovies are well set fill up the moidd, keep it on ice till
it is wanted and then turn it out like any other jelly.

CHAPTER XVIII
«AU DS.

'SALAD.

^ ^V,w. Cravhet, Montreal

f^in ' "ilL' ivivv vnlL' ^ 1 . './'"KSOr rJiri'o li.i.. I 1 •• ,

.«i ;;t';f ""•^'^" -^'-''. one t^:!^,:^::;'^c&

LORSTKii ,S,U.AD.
CHICKEN SALAD.

vint'(r.,. * \f ' ^^ made mn^h... i . *' ^ ^T-Venne

""^^£is«:s;f£s

292

The Canadian Economist.

and mix the whole well together with a silvbi* fork. Gar-
nish the dish with tlie whites of the eggs and the leaves
of the lettuce. The wliites can l)e cut into scallops or as

fancv 8uij<;e;4s.

LOHSTER SALAD.

J/r.s. S. W. Dijih, Ottawa.

For a niediuni sized lobster take two tablespoonsful of
best olive oil to three of vinegar, three teaspoonsfiil of
mustard, a sprinkle (>f cayenne pepper, one hard-boiled
egg. Mix together and garnish with lettuce.

CHICKEN SALAD.

Miss M., Klii<jf<ton.

Boil a chicken that weighs not niore than a pound anil
a half. Wlien very tender take it up, cut in small strips,
take six or seven fine white heads of celery, scrape and
wash them. Out the white part in pieces about tlnro-
(juarteis of an inch long, mix it with the meat of the
ibvvl. Place the delicate leaves of the celery around the
edges of the dish. Just before the salad is sent in, pour
over it a dressing made thus : — Boil four eggs hard, nil)
their yolks to a smooth paste with two tablespoonsful of
olive oil, two teaspoonsful of mad<^ nuistard, one teaspoon-
ful of salt and one teacupful of strong vinegar. Whiti
heart lettuce may be used instead of celery an<l any utlui
dressing if preferred.

SALAD MIXTURE.

One raw Qg^, one saltspoonful of salt, heat luitil tli<i-
roughly smooth, then incorporate one teaspoonful of thick
mustard ; when these are quite smooth, add by degrees
one, two or three tablespoon.sful of good salad oil, Mend
each portion with the ('^^^ before adding more. This
ought to make a!iy quantity up to a teacu})ful as thieK
and amooth as honey. With vinegar make of the thick*

(^licken Salad.
nm of thick cean,. A littln , , ^"^

ki;^ :<!"s- ,.*-/" ''^'"i:: ; : i -„e«^, f.a,f „

ove,-,t. <-'^''l%'<-' h,„, an,! ,„„, n,„ ,1_,J^^._';"

nRKSS..N-fi Tm SAt.AD,

llii-oo eggs, one taI,l,.s|,o„nf„i r
^^te and add the J.st thin i ■" '''''^^« «*'tlic e.>-c.s s™ '

■''•^'^ey of lK,ile,I c.sta!,,. '"^ "-"""»'' '<> '"'^l^e of ti;o'c'ot

t'"'<'KK>f SAr.AD.

" '-""«'<- »n'l celery, and"tlro',;,',^j;'-^->; '"'"■• ''t

294

The Canadian Economist

CHICKEN SALAD.

Miss Minnie White, Hamilton.

To one chicken the yolks of four eggs, beaten up with
half a cupful of milk. Put on the stove and stir briskly.
When warm add half a cupful of vinegar; when it thickens
remove from the fire. Mustard, pepper and salt may lie
added when cold ; put the dressing on the minced chicken
boiled, and celery w ith chicken. Dress the dish with
celery leaves.

CHICKEN SALAD.

Mrs. Kiinhalls, New York, iiev Mrs. White.

Cut fine one chicken and one head of celery. Salad dress-
ing: — Beat the yolks of thr(*.i hard-boiled eggs smooth, to
each egg one teaspoonful of made mustard, half as much
salt, a tablespoonful of melted butter or oil, a wineglassfnl
of strong vinegar. Cut whites of eggs in rings and place
round the dish for ornament.

' FRESH TOMATOES.

Home Messe/nger.

These make a delightful salad sliced, and having a tahlc-
ppoonful of vinegar, a teaspoonful of oil, a saltspoonful of
mustard, and a saltspoonful of salt poured over theui.

SIMPLE POTATO SALAD.

Home Messenger.

Boil your potatoes, then skin and s\':2C while hot into a
covered vegetable dish ; have all ready. A dressing:—
One-third of a tencupful of boiling water, one-third or more
of vinegar, and a little more oil than vinegar; slice a
small onion thin, and lay between the layers of potato;
when the dish is full, pour the dressing over it; cover
end put away to cool. Just before serving, stir it with a

Miss Smith's Mayonnaise.

296

salad fork or spoon. Mix the oil, vinegar, salt and pepper
well together, and then add the hot water.

CHICKEJi SALAD.

J fame Mensewjcr.

Boil until tender two nice fowls, throw into the water
a siiiall handtul of rice, which will make the meat white.
When cold, cut with a sharp knife into pieces about one
quarter inch square ; add one (piart of celery cut coarse ;
mix well togethei*. Boil six eggs very hard ; take the
yolks and stir with the bowl of a spoon, adding one gill
of tal)le oil or melted butter, until the consistency of
cream, one teaspoonful of pepper, two tablespoonsful of
mixed mustard, one teacupful of strong vinegar, one and a
half cupful of grated horse-radish, one and a half cupful of
sugar, one tablespoonful of salt, beat well one and a half
iioui- before using; mix well with the chicken before serv-
ing. Ornament the top of the dish with the tops of the
celery and the whites of the eggs.

SALAD DRESSING.

CasselVs Dictionary.

Rub the hard-boiled volks of three efjffs till smooth, and
mix in a saltspoonful of powdered loaf-sugar, half a salt-
spoonful of white pepper, and the well-beaten yolk of a
raw i}g<g ; add giadually four tablespoonsful of thick cream,
and two tablespoonsful of stiained lemon juice ; beat the
dressing thoroughly between every addition.

MISS smith's mavonxaisk.

Anonymous.

Five eggs beaten separately, two tablespoonsful of mixed
mustard, butter of the size of an \i<g'g, two teaspoonsful of
salt, one teaspoonful of red j)epper, three tablespoonsful
ot" the finest table oil, one pint of thick cream ; scald the

296

The Canadian Economist.

cream, stir in tlio yolks and rontinuc to stir until it be-
gins to thicken, then add the mustard, salt, &c., and two
or three tables] )oonsful of very stioni,^ vinegar ; then let
it cool and add the \vhij)|)ed iVoth of the eggs ; beat all
thoroughly together; do not pour over the chukeii an<l
celery until just befoie using.

BOILED SALAD.

Cin^f^elVs Diet 10)1 ary.

This is best com])ounded of boiled or baked onions (if
Portugal, the better), some baked beet-root, cauliHowtM',
or brocoli and boiled celery and Fiench beans, or any of
these articles with the common salad dressing ; add to this,
to give it an enticing appearance, and to give some of the
crispness and freshness so pleasant in salad, a small (juan-
tity of raw endive or lettuce and chervil, or burnet strewed
on the top. This is by far more wholesome than the raw
salad, and is much eaten when j)ut on the table. The
above sauce is equally good with cold meat, cold fish, oi-
for cucumbers, celery, radishes, »k:c., and all the other vege-
tables that are sent to table undressed.

EVKRY-DAY SALAD.

Caiiseirs D id lo n ary.

In warm weather, cold meat sent to table with a oood
salad and little cucumber or pickle, often proves more ae-
ceptable than the most expensive joint if served hot. To
make the salad, wash one or two lettuces, throw away the
outer and decayed leaves, and wash the otheis, handling
them as lightly as ])ossible ; drain then) and <lry them
perfectly, first by shaking them in a colander or salad
basket, and afterwards by shaking them in a napkin held
loosely by the four corners ; when the napkin has ah-
sorbed all the moisture, shred the lettuce with a silver
knife, if possible ; rub the salad bowl three or four times

Forced Eggs for Salad.

297

across with a clove of garlic or with a slice of onion, and
nut in the shred lettuce ; mix tlioroughly in the salad
spoon a saltspoonful of salt, half a one of pepper, and a
niustardspoonful of mixed mustard. Sprinkle the season-
ing^ over the salad and woik it well in; pour upon it as
iiiiu'li lucca oil as will cover it, and work this in ; then
aikl a table.spoonful of ^ood vinegar, and, if it can be had,
a dessertspoonful of tarragon vinegar. The salad should
not be mixed till the moment of serving. If liked, shred
ceU'rv, a head of endive, small salad, water-cress, sliced
beetroot, sliced cucumber, spring radishes and chopped
green onions may be added to the salad. 'Plenty of time
must be given for drying the lettuce perfectly, as the suc-
cess of a salad depends in a great measure upon the let-
tuce lieing (piite dry.

SALAD FOR WINTF^U.

Take young, tender- colewort plants, sorrel lettuce, en-
dive, celery, parsley, full-grown onions, which are bettei"
to cut and eat in winter with salads than young ones, and
season them with salt, cream and vinegar ; add sugar, if
approved.

FORCED EGOS FOR SALAD.

Bow Bells.

Pound and press through the back of a hair-sieve the
tlesh of three very fine, or of four modei'ate sized, ancho-
vies, freed from the bones and skin; boil six fresh eggs
for twelve minutes, and when they arc perfectly cold
halve them lengthwise, take out the yolks, pound them to
a paste with a-third of their volume of fresh butter, then
add the anchovies, half a teaspoonful of mace, and as
nuich cayenne as will season the mixture well ; beat the.se
together thoroughly, and fill the whites of eggs neatly
with them ; a morsel of garlic not bigger than a pea, pei-
fectly blended with the other ingredients, greatly im-
proves this preparation.

298

The Canadian Economist.

CAULIFLOWER SALAD.

Family Fnend.

Boil a cauliflower in salted water till tender, Imt not
overdone; when cold cut it up neatly in small sjnigs;
beat up together three tablepoonsful of oil and one of
tanagon vinegar with pepper and salt to taste ; rub tlie
dish slightly with garlic, ariango the pieces of cauliflower
on it ; strew ovei- them some capers, and serve.

v^^'
^i^

CHAPTER XIX.
PIES.

CRKAM PTE.

Mrs. Allowny, Wlnnijx'f/.

BOIL nearly one pint of new milk ; take two small
tablespoonsful of corn starch beaten with a little
milk, to this add the yolks of two eggs when the milk has
boiled ; stii* this in slowly with sugar to sweeten it, and
a tahlespoonful of butter — flavour with vanilla.

APPLE CUSTARD PIE,

Miss Berry, Toronto.

Three cupsful of stewed apples, nearly a cupful of white
sugar, six eggs, one quart of milk. Make the stewed apple
very sweet and let it cool. Beat the eggs light and mix
the yolks well with the apple, seasoning with nutmeg
only, then stir in gradually the milk, beating as you go
on; lastly add the whites. Fill your crust and bake
without cover.

ORANGE PIE.

Miss Berry, Toronto.

Three eggs, three-fourths of a cu})f ul of white sugar, two
tahlespoonsful of butter, one of orange juice, and half the
grated rind of half a lemon, juice and grated peel, nutmeg
to taste. Cream the butter and sugar, beating in the
orange and lemon until very light ; add the beaten yolks,

300

The Canadian Economist,

fill two pastry shells and l>ako. Beat the whites stiff
witli two tablespoonsfiil of powdered su<^'ar, and wht'n the
pies are done spread over them, returning them to tlic
oven for two or three minutes.

APPLE M KIU NO UE PIE.

Ml^ts Berry, Toronto.

Stew and sweeten ripe juioy apples; when yoii have
pared and sliced them, nuisli smooth and season witli nut-
meg if you like the flavour. Stew some lemon-peel witli
the ap})le and remove when cold. Fill your crust ami
bake until just done. Spread over the apple a tliick
meringue made l»y whipping to a .stiff' froth the wliitos of
three eggs for ench pie, sweetening v>'ith a tablespoonfiilof
powdered sugar iov each Q<T^<f. Flavour this with ro-ewater
or vanilla, Ijeat until it will stand alor.e, and cover the
pie three-fourths of an inch thick. Set back in the oven
until the meringue is well .set. Should it colour too dark-
ly, sift powdered sugar over when ccld.

CHEAM PIE.

MIhh Berry, Toronto.

Six eggs, two cupsful of sugar, two cupsful of flour, two
teaspoonsful of cieam of tartar, one teaspoonful of soda
dissolved in two teaspoonsful of cold milk ; lub thcereaiii
of tartar in the flour. This quantity makes three pies.
Bake them ; when cold split them and put in the cream.

Cream for inside — One pint of milk, one cupful of
sugar, half a cupful of flour, two eggs. Beat eggs, sugar
and flour together, and pour into the milk when boiling;
juice and grated rind of a lemon. Flavour with vanilla.

LEMON PIE.

Mrs. Brown, Ottaica.

For one Pie- — One esri?, one soda cracker, one lemon:
grate the rind, and mix the pulp with a fork. Two table-

Jelly Tarts.

301

spoonsful of white sugar ; wet the cracker with hot water
and use pufF paste.

LEMON PIE.

il//6.s M(Ujij'u> Bautin, Dnulfurd, Pa.

Yolks of three eg;i(s, one cupful of white sugar, one cupful
of milk, one large lemon, grate the rind, cut off the tough
skin and chop the })ul|>; one tahlespoonful of cornstarch
or tlour. Fill a rich crust with this ; heat the whites of
throe eggs to a stitf froth ; ad<l four teaspoonsful of white
siiLjar, and wlien baked spread this on the top and bake
lightly.

APPLE CUSTARD PFE.

Miss M(i</(ji(' Bantin, Bradford, Pa.

Take nice sweet apples, pare and grat(^ fine, add sweet
milk as for pumpkin pie, one egg to a pie ; add sugar to
taste. Bake with one crust.

LEMON PIE (simple AND CIOOD).

Mrs. Baldwin, Ottawa.

Line pie-plate with a rich ei-ust, peel and slice one and
a halt' lemon into it, takin.r out all seerls. Beat toirether
three vggs, one cupful of sugar and one of water, and pour
over the lemons. Cover with crust and bake.

jelly tarts.
Mrs. H. F. Brunson, Ottawa.

One pound of sifted flour, three-fourths of a pound of
hiitter rubbed in well ; mix with about a pint of cold
water in which a bit of sal-volatile the size of a large pea
'li>solved in a little cold water lias been put. Beat the
whole with the rolling pin and cut into round cakes; wet
tlie tO|) with a beaten egg, and strew ou white sugar,

302

The Canadian Economist.

Bake in a (juick oven, and when done put a sj)oonful of
jelly in the centre of each,

IIKAL CRKAM PIE.

Mvn. Cruchet, Montreal.

One pint of sweet cream, one rin)fiil of s ijjjar, two large
tablespoonsful of corn-starch. Heat the yolks of two eg<]f,s
with tlie corn-starch thor()U<;hIy ; then scald in hoilin;;
water until thick enoui^h for pie. Bake crust separate.
Fill when cold.

FINE PUFF PASTRY.

Miss Cannichacl, liri/so:'.

One pound of butter, three cupsful of tloui* ; cut the Imt-
ter through the flour, one cupful and u half of ice water,
the whites of two ejjfL's. Avoid kneadino;. Boil out. Use
the hands as little as possible in mixing.

CHICKEN POTIME.

Mrs. S. CJiridie.

One bowlful of Hour, one teaspoonful of salt, two tea-
spoonsful of baking [xnvder, one cupful of sweet milk, two
eggs. Mix in the baking })Owder and salt in the flour, stir up
the eggs and milk, and mix all together. Drop the liattei
in by spoonsful, but first take the pot ott'the stove to let
it ort' the boil. The batter is added twenty minutes before
the chicken is done.

LEMON PIK.

il/rs. S. Christie.

One cupful of sugar, one teaspoonful of corn -starch, juice
of one lemon, yolks of two eggs. Mix together as foi- cus-
tard. Pour over one cupful of boiling watei", and cool until
thick. The crust is nice, if cooked before the filling i^
added, pricking it well with a fork. Whites frothed for
the top with sugar and flavouring, and brown lightly.

Cream Pie.

;M)3

CORN-STAUCH 1MB.

M)'8. S. Christie.

TIk' yolks of six e<;gs, thive pints of milk, six tal)lo-
s|H)oiisfiil of white sii«^jir, two tahh'spooiist'ul of (;oni-starcli,
vanilla and lemon. Boil tlicMnilk, stir in the corn-starch,
wet in a little coM milk, and hoil one luinute. When
nearly cold, stir in the su<^ar, yolks of all the e<j^«jfs, and
whites of two. Poni" into paste shells and set in the oven.
Whip the remaining whites, tlavonr and sweeten and ponr
over the top. ])o this qnickly, lest the custard fall, brown
li-rhtly. Eat cold.

Al'I'LK IMKS.

Mrs. S. Christie.

Pare, co. ., and slice some apples. Fill your pie-plate,
I' not having any undercrust. Mix up a biscuit crust, a litth;
shorter is better, do not roll very thin, and having sea-
soned and sweetened the apjiles, lay the paste over the
top, a pint of crust for one pie is about the cpiantity used.
When done, lay a plate over the top, and turn your pie
out. It will thus have no top-crust. Must be eaten
warm with cream.

(■REAM PIE.
Mrs. Donnchj, Ironsides.

Thre eeggs,one cupful of sugar, two tnblespoonsful of cold
water,withapinchof soda dissolved init,alsoapinchof salt,
one and a half cuj)sful of Hour, with a teaspoonful and a half
'if baking powder. Baked in Sandwich tins, a hot oven
to be required. The following is the tilling to be used :
<»ne cupful milk, beat nearly all with one egg and a cupful
and a half of sugar and scald with rest of milk. Mix two
tablespoonsful of corn-starch, add to the other slowly, and
let it boil till it thickens, stirring constantly. Best fla-
voured with vanilla.

804

The Canadian Economist.

.SEA KOAM PIK.

Mrs. Den'ftr.

Take one I'iinon, f^rate tl»e pc«'I, siiuccva; the |)iil|> and
juice into a Itowl. Be sure to remove every .see<l, to wliicli
add a teaeiint'ul of wliitc s.ii^ai", one oF milk, a tal»i<'s|i(K)ii-
\\\\ of «'()rn-slaich and tlic v<)li<s of two <'i>jrs. Pom- tliis
mixture in a niee ei'ust ; hake slowly. Heat the wliitc^
of two e^'«^s to a stiH'irotli, pour it over tlie pie wIumi done
Return it to tlie oven long enou;^di to stitt'en, not toln.twn

LKMON PIKS.

Mrs. Winsloic.

Take thrive j^ood lemons, roll tliem until soft, take tin
juices out into a dish, |)ic*k out the seed, cdio[) the pe(d vt'iv
tine, chop one teaeupful of raisins, add the whole togetlicr
witli one and a half cupful of molasses; stir it well, put in
a little water and tlour. Do not hurry the haking, as it
will run out.

EC'ONOMICAI. PASTRY.

Mis. Winslow.

Take one pound of Hour, ruh half a pound of lard.droji-
ping water in a little at a time in order that the Hour will
not he sticky ; as you mix the watei- in, ))ut the <loui,d) td
one side, so that it will not get wet again, it spoils tlv
paste. Add a teaspoonful of salt.

PUFF PASTE WITH MILK.

Mi's. Wnisloii'.

Mix with a spoon three-(piarters of n ])ound of hutter.
Avith one pound of tlour, then add milk enough to jnoi.ston
the whole, so as to roll easily. Do not mould it with tlif
hands at all, or as little as possible, ajid the crust will l^^"
found much nicer made in that way tliau in the old ways
requiring more labour,

Cheese Pie. o05

PIE PLANT PIE.

Mrs. Geovije Elliott, Ottawa.

Oiu' cupful (»f Htowed pie plant, one cupful of auj]far, one
tal>lt'H|)0()uful of Hour, yolk of one cljl;; Havour with loinon,
beat all together tin n'ouglily. Don't use pie plant to) hot
for f«'ar it will cook the egg. Bake with just an under-
crust and use white of an egg for frosting.

LEMON PIE.

Mrs. George KUlott, Ottawa.

One lemon rind and juice, one cupful of sugar, one cup-
ful of water, one tahlespoonful of corn-stareh cooked in
water till thick, three eggs, two of whites saved for frost-
'wvf, half a cupful of sugar.

LEM(>N PIE.

Mr». Garland.

One eg^, one lemon, one cupful of hrovvm sugar. Beat
well together and bake in putt' paste ; when baked spread
over the white of one egg beaten to a stiff froth and sweet-
ened. •

LEMON PIE.

Anoni/moitfi.

Boil one pint of new milk with two ounces of butter,
and pour on three well-beaten eggs. When quite cool add
the juice of one lemon and the peel finely chopped. Pour
into a dish lined with puff paste. Bake in a cool oven.

CHEESE PIE.

Mrs. (Hon.) Grant, Plctou, K. S.

One half-pound of grated cheese, two eggs, one teacup-
ful of cream, one teaspoonful of salt. Grease a shallow

306

The Canadian Economist.

plate, in it put the cheese and butter in small pieces ; heat
tlie eggs, add the cream and salt, and poui'over the clicese.
Bake in a (piick oven ten minutc^s.

MINCE MEAT.

Mrs. W. Ifufrhisov.

Two pounds of beef, two pounds of su(!t, two poun<ls of
raisins, two pounds of currants, four |)()unds of apples, two
pounds of sugar, one teaspoonful of salt, spicco — peppoi-,
allspice, cinnamon, ground cloves, mace, a quai't of swi'et-
cider. Chop the meat, suet, and fruit tine. Mix all well
together.

<)RANGK TIE.

Mrs.W. M. llidch'imn.

The juice and i-ind of an oi-ango, one cupful of sugar, the
yolk of two ^)^^^^, two tablespoonsful of flour, a teacup-
iul of milk ; line the dish with paste, pour in the custards.
Bake till done ; beat the whites of the eggs to a stiff froth,
add four tablespoonsful of pulverized sugar, spread it on
the pie and brown lightly.

, LEMON PIR.

Mrs. McTaggarf, Nev Kdi nlmrr/li .

Two tablespoonsful of melted butter, ten tal>le,spooiisful
01 sugar, one cupful of milk or cream, two lemons, white ot
one egg, yolks of three eggs, a little corn-starch. Frostiwi
for pie. W^hites of two eggs, four tablespoonsful of siio^ar.

MINf'^ '.TEAT.

Mrs. Fraser, Almonte.

Eoil one pound of the lean of fi-esh beef When it is
quite cold, chop it fine, chop one and a half of beef suet,
and three juicy apples that have been pared and cored,

Lemon Pie.

307

throe pounds of raisins chopped, three pounds of currants
well washed and dried. Mix all together, add two table-
spoonsful of ground cinnamon, two grated nutmegs, one
pound of brown sugar, one pint of molasses, half a pound
of citi'on.

CHICKEN PIE.

Mr.^. McGillh'ray.

Joint the chickens which should be young and tender.
Boil them in just sufficient water to cover them. When
nearly done take them out of the liquor and lay them in
a tleep pu<lding dish, lined witli pie-crust, add a little of
the liquor in which they were boiled, and a couple of
ounces of butter and a little salt. Sprinkle flour over the
whole, cover it with nice pie-crust and ornament the top
with some of your pastry. Bake it in a (juiciv oven one
liour.

CREAM PIE.

Mrs. (Her. K.) McLennan, P. K. 1.

Six eggs, two cupsful of sugar, two cupsful of fiour, one
teaspoonful of soda, and two teaspoonsful of" cream of tar-
tar. Beat the su^XJir and eofixs toifether. The cream. Three
e<,'g.s (yolks only), one tablespoonful of flour, and two table-
spoonsful of corn-staich ; sweetene<l and flavour to taste,
add one pint of fresh milk to it. When nearly cold spread
it on the cake ; make a stiff whip of the whites of four
eggs and sugar for the top, and brown lightly in the oven.

LEMON PIE.

Mrs. McQaarrie.

Take four lemons, gnte the rind, squeeze the juice, chop
the pulp very fine, four teacupsful of sugar, the yolks of
six eggs, two teacupsful of milk, four tablespoon.sful of corn-
starch. Beat well together ; cover your pie ])lates with a
rich puff paste. Fill with the mixture and bake ; beat the

308

The Canadian Economist.

whites of the egys to a stiff froth, and add six tablespoons-
ful of white sugar. When the pies are baked, put the froth
on them and set tliem in the oven until they are of a
delicate brown.

CUSTARD PIE.

Mrs. Phillip Monson, Ottaiua.

Yolks of six eggs, one cupfid of sugai-, two birge spoons-
ful of flour, two cupsful of milk. Scald the custard.
Bake the crust first, then fill with custard. Take tlio
whites and l)eat to a froth, and add three tablespoonsfiil
of sugar.

APPLE PIE.

il/z's's M. K'nKjHton.

Pare and chop into small bits half a dozen of easily
cooked apples. Dry some bread ; roll into ciuinbs ; hiitter
a dish, ])lace in it a layer of crumbs, a layer of apple, sugar,
spice and beef suet, chopped as fine as possible, ad(l(<l to
the crund)s, and so on in alternate layers. Pour in half a
pint of milk. Bake until nicely browned. Serve with
hard sauce.

APPLE PIE.

Mrs. Thos. McKay.

Pare, core and cjuarter the apples ; boil the cores imd
parings in sugar and water; strain off the licpior, adding
more sugar ; grate the rind of a lemon over the apples,
and squeeze the juice into the syrup ; mix half a dozt'ii of
cloves with the fruit, put in a piece of butter the size of
a walnut. Cover with puff paste.

APPLE PIE.

Mrs. Thos. McKay.

Pare and quarter the apples ; scald them. Beat them
'with a spoon with some of the liquor, add gi'ated lemon-

Mince Meat.

309

peel, the juice of a lemon or Seville orange, or a part of a
(|uince, when they are to be got, cloves, white sugar,
finely pounded, and a piece of butter ; put a |)aste around
the dish, and cover it with bars or flowers of paste — the
excellence of this pie consisting of the sort of apple, and
the goodness of the paste. The fruit should be raised in
the middle, as it shrinks in the baking.

VKHMICiCLLI PIK.

Mrs. Tho.s. McKdij.

Take an earthen dish that is })retty deep, rub the inside
with two ounces of butter, then spread over it two ounces
of vermicelli, make a good puff paste, roll it pretty thick,
and lay it on the dish. Take three or four pigeons, sea-
son them well with pepper and salt, put a good lump of
liutter in them, and lay them in the dish with the breast
dowL ; put a thick lid over them, and bake the pie in a
mode -ate oven. When done enough turn the pie on to
tlie dish you intend to serve it on.

OYSTER I'll-:.

Mrs. 2'/ios. Mi'Kaij.

Fifty oysters, three eggs, boiled hard and cut up very
fine, a few crumbs of bread, a large slice of butter, nut-
meg, pepper and salt. Bake it in a paste.

MlNCi; MKAT.

Mrs. McTavlsli, Os;joode.

<hie pound of raisin- ch()[)|teil Hue, one and a half
pounds of currants, half-pound of brown sugar, two j)()unds
of apj)les, minced fine, one teacupful of sweet cider, two
mitnu'gs, half a teaspoonful of cinnamon and allspice, half
a cu[>fnl of molasses, ipiarter of a pound of lem()n and citron
pvel, one tablespoonful of mixed essence, one pound of

310

The Canadian Economist.

lean beef, minced, mixed line, halfa pound of suet minced
Hue.

KIIUHARH PIE.

J/7'.s. Parr, Ottawa.

Skin tlie stalks with care, cut into small pieces, and
stew till soft, with enough sugar to sweeten to taste.
While hot, stir in two well-beaten eggs to each pie, and
bake inopen sliells.

ICED ].KM<»N PIE.

Mrs. Ritchie.

For two pies take the grated peel of two lemons and
juice of two, two teaspoonsful of cream of tartar, two of
melted butter, the yolks of four eggs, eight tablespoons-
ful of sugai- ; bake till done. The whites of four eggs, and
four tablespoonsful of sifted sugar, beat stiff and pour on
the pies. Bake three minutes.

WASHINGTON PIE.

Mrs. tSniitJi, Bristol.

Halfacu})fulof butter, halfa cupfulof sugar, three-([uai-
tersof acupfulof milk,twoeggs,oneteaspoonfulof soda,t\vo
of cream of tartar, which mix in the flour, of which put
in enough to make it like poundcake. This ipiantity is
sufficient for two pies.

CHICKEN POT- PIE.

Mrf>. Smith.

Clean, wash an<l cut up 3our chickens. Cook in the
water enouirh to stew them well. When the chickens are
done, put the batter on in spoonsful, and when ready
dish all together. Batter — Nearly a quart of sweet milk,
tw^o eggs, four pounds of butter, three teaspoonsful of
baking powder, salt the chickens, of course.

How to Dry PtDiipkln and Make the Pic. 311

CREAM PIE.

J/r.s. Stewart, New York.

Tliree-(iiiarters of ;i cupful of sugar, the size of an egg of
hiittcr, one teaspoonful t)f cream of tartar, half a teaspoon-
t'ulot' soda dissolved in lialf a cupful of sweet milk, mix soft,
kilt well, and bake (piickly.

LEMON PIE.

Mrs. A. Scott, Ottawa.

Three lemons, four soda biscuits, nine eggs, one (juart
itt' milk, one cupful of sugar. Grate rind of lemons.
Strain the juice. Roll the })iscuits, add yolks of eggs and
milk. Add lemon the last thing. Put whites of eggs
beaten on the top, after pie has been baked. Return to
the oven for a few minutes to colour slightly.

WASHINGTON PIE.

Mrs. A. Scott, Ottawa.

One cui)ful of sugar, two tablespoonsful of milk, two
I'ggs, one cupful of Hour, one teaspoonful of baking powder.
Baked in Sandwich tins, any kind of preserves between
the layei s.

COCOA-NUT PIE.

Miss liohertson, ThorolrJ.

Take the cocoa-nut and grate it, add the milk and two
(';,%fs, until the mixture is as thick as custard pie. One
nut makes two pies.

HOW TO DRV PUMPKIN AND MAKE THE PIE.

Mrs. Win slow.

Perhaps some don't know the best way to dry the
pumpkin. It is this : — Cut tliem up and stew them until

312

The Canadian Economist.

they are soft and diy, pound and strain tlirough a colander,
then grease pie-pans and spread it on a ijuarter of an inch
thick and dry it ; roll it up and put away in a tight ])ox
or bag from insects. Each one of these rolls will make a
pie. !lt is very easy now to make a pie. Put it in
sweet milk and let it soak al)Out tvv(^ hours, put in an egj,',
a tablespoonful of sugar, a teaspoonful of ginger, and one
of allspice and if you are lovers of pumpuin-pie as we are
you will pronounce it good.

MINCE MEAT.

Mi'8. Thompson, (he Mataiva.

Ten pounds of meat, eight jjounds sugar, six pounds of
raisins, twenty pounds of ai)})les, two ounces of cinnamon,
two ounces of allspice, one ounce of cloves, one nutnie*,',
a little salt. First take beef, head and tongue, boil until
thoroughly cooked. Set away to cool. Then remove all
meat from the bones and mince verv finely, first season
it with a little salt, then add sugar and sj)ices, have the
apples minced finely, raisins stoned and minced. Add all
together and mix well and put away in jars. To ensure
success with this receipt it is necessary to attend jtarti-
cularly to the hind of meat as speciHe<l.

LEMON riE.

Mrs. J. K. Stewart

Two cupsful of brown sugar, one grated lemon, one whole
egg and yolks of three, one tablespcjonful of fiour, thin-
ned with three tablespoonsful of water, two cupsful of cold
water, a pinch of salt. Beat all well together, then add
the three whites beaten to a stiti' froth. Stir in lightly.

GRAPE riK.

Guide to Housekeepiiig.

Grapes make the best pies when very tender and
green. If not very small they should be stewed and

Custard Pie.

3] 3

strained to get out the seeds before they are made into
pies, sweeten them to the taste when stewed. They do
not require any spice. If made into a ])ie without stew-
ing, put to each layer of grapes a thick layer of sugar,
and a tablespoouful of water.

cranbp:rry pik.

Guide to Hoitsekeeping.

Cranberry pies need very little spice. A little nutmeg
improves them. They need a great deal of sweetening,
^t is well to stew the seasoning with them at least a part
of it. It is easy to add if you find tlu-m too sour for
your taste. When cranberries are strained and added to
their own weight in sugar, they make very delicious tarts.
No u))per crust.

COMMON M[NCE PIES.

Guide to HouscheepiiKj.

Boil a piece of lean fresh beef very tender. When
cold chop it very fine, then take three times the ((uantity
of !H)ples, pared and cored and chopped fine, mix the
meat with it and add raisins, allspice, salt, sugar, cinna-
mon and molasses to suit the taste, stir the articles well
together and it will improve by standing over night if the
weather is cool, a very little ginger improves the flavour
and so does a teacu[)ful of good grape syrup.

CUSTARD PIK.

Guide to Ilousekcep'niij.

Bull a pint of milk, when nearly cohl add three well-
beaten eggs, in a little essence of lemon, a pinch of salt,
imd sugar to taste. Grate nutmeg over and bake with an
under crust.

3L4

The, Canadian Economlat.

TO MAKE PUFF PASTE.

Old Cookery Bool'.

For one pound of Hour allow three-quarters of a [mhukI
qf butter, mix in about the fourth part of the butter
amonfj^st the flour, wet it with eoM water; then work it
until it is very smooth ; cut the paste throuj^di with a
knife. If it is smooth in the heart it is enough kneaded.
Roll it out long-ways, and put the butter on it in small
pieces ; then shake sojne dry flour on it ; fold the two
ends of it together ; then roll it out a little again and put
on butter and flour as above, and continue so doing till
all the butter is taken up. The oftener it is folded the
more divisions will there be in the paste. Most people
put eggs in their ])uft'ed paste. It does very well when
it is to be eaten hot, but when used cold, it makes it very
tough and hard.

PASTE FOR COMMON PIES.

Cassell's Dictionary.

Very excellent |)astry may be made with lard or drip-
ping, instead of butter or with a mixture of lard and
dripping. Good beef-fat, or suet nielted gentl}^ down, and
poured oft' before it has had time to l)urn, is very nearly
as good as anything that can be used for making pastry
for every-day use. Very palatable pies may be luade
from the dripping from roast beef, veal, pork or mutton,
though the last-named is thought by some to impart a
disagreeable flavour of tallow to pastry. The quantity of
fat used must, of course, be regulated by the expense, juhI
it may be remembered that a rich crust is neither so
digestible nor so suitable for many dishes as a substantial
light one, and that the lightness of pastry depends ([uite
as much upon a light, quick, cool hand, as on a large
amount of butter or lard. The addition of a beaten egg
or a little lemon-juice to the water, or a teaspoonful of

Fiif Paste.

315

baking-powder to the flour, will make the paste lighter.
it slioiiltl be remembered, however, that, though baking-
powder is excellent for common pastry, that it is to be
used immediately ; pies are more likely to get dry when
it is used.

PASTE FOR MEAT OR FRUIT PIES.

Casselis D'utUnuwy.

Mix the eighth part of a peck of Hour with some cream
and law eggs. Add half a pound of butter broken in
pieces, which must not be too small, and roll the paste
li;,ditly. To make paste for custards, mix the tlour with
l»()iling water and liuttei", sugar being added if necessary.
If this is done it will be found to increase the stiffness.

SHORT PASTE FOR TARIS AND FRUIT PIES.

CasselUi-i Divtlowiry.

To one ])ound an«l a (juarter of fine flour add ten ounces
of fresh butter, the yolks of two beaten eggs, and three
ounces of sifted loaf-sugar, mix up together with half a
liiiit of \\Q\y milk, and knead it well. This crust is fre-
([ucntly iced.

Pl'FF PASTE.

CasselVs Dldlonary.

Dry and sift the flour and prepare the butter by freeing
it from salt and moisture. E(jual weights of butter and
tlour may be used, or three-quarters of a pound of butter
to eadi pound of fiour ; put a little salt into tlie flour and
make it into a paste by stirring gradually into it with a
knife ; rather less than half a pint of water. Roll it out
till it is an inch thick. Divide the butter into quarters:
break one of these quarters into small pieces, and sprinkle
these over the paste. Dredge a little flour over it, and
turn it over, then repeat the process until all the butter
is incorporated with the paste. Let the paste rest for ten

316

The Canadian Economist.

ininutes bi'tween each two rolls. Equal parts of lard nnd
butter may be used for this paste, and if the yolk of an
egg, or the straitied juice of half a lemon be mixed with
the water in the first instance, the paste will be lighter.

SUET PASTK FOR IJOII.KI) ITDDINGS.

CnHxeWs J>uf ion(( r}/.

Chop very finely six ounces of beef-suet, frred t'lDiii
skin ami sinew, ami wliile chopping it, keep dredgiii<fa
little Hour over it. Mix with one pound of Hour, and add
as much cold water as will make the mixture up into a
firm, smooth j)aste. Roll it out, and it is ready for use.
If a richer crust be required, a larger pro|)ortion of siu't
may be used ; but this is (piito good enough for ordiuiuy
purpovses.

GOOD PLAIN PASTRV.

CasscU't^ Did iona nj.

Mix a teaspoonful of salt with a pound of Hour; rub in
Hghtly six ounc(ss of butter or lard, or half butter and
half lard, and stir water in briskly with a fork. Wlan
the mixture is smooth and compact, roll it out two or
three times, and it is ready for use.

PASTRY POWDER.

Cafii^elts Dlctiona}'>/.

Mix thoroughlv two ounces of tartaric acid and two
ounces of carl)onate of soda with four ounces of ground
rice. Roll the mixture with the rolling-pin to free it from
lumps, and keej) it in a closely-stoppered, wide-moiitlR'd
bottle until wanted. When making conniion pastry, put
a teaspoonful of the powder with every pound of flour;
and in making cakes allow a heaped teaspoonful to every
pound of material. This powder will render the pastry
lighter, and also make it more digestible.

Pv4 Paste.

317

laCH CUKAM PASTK FOR TARTS.

CasselVs Dictionary.

T)rv and sift a pound of Hour and mix with half a tea-
spoonful of salt and a tahlespoonful of crushed loaf-su<:;ar.
Kill* into it a (juarter of a pound of swoct butter, and mix
«Ta<lualiy with it sufficient creai
jtaste. If cream cannot be ha<'
up with a little milk and
the paste out two or three tinu ,
possible.

PUFF PASTK

make it into a smooth

<i ei'^rs may be beaten

atuted for it. Roll

and use us quickly as

Mvi*. JohnsfoDr.

To one pound of sifted Hour add three- (juarters of a
pound of butter. (Jut in i)ieces the size of a walnut.
Mix together with a knife ; then add cohi water, turn out
and roll. When the butter is well mixed with the Hour,
take a wet towel and roll the paste in, and ])ut in a cold
place for ten minutes; then take and ndl out again, and
|iut the paste on buttered ] dates. Beat one egg, and with
a l)rush wet the edge which is to form the crust. Put
three layers of paste. Wet each with the lig^f, and bake
in a (piick oven.

CHAPTER XX.

PUDDINGS.

War)ies Kvery-dCiy Coolxcry.

FOR boiled })U»l(liii;;s you will reqiiiro (.'itlicr a moiilii.ii
l)asin, or a i)U(l(lin<j^-elotli. The foi-iiiei* should have a
close fitting cover, and be rubbed over the inside with Ittit-
ter before putting the pudding in it that it may not stick
to the side, the cloth should be dipped in boiling waUr,
and then well floured on the inside.

The water must be boiling when the ])udding is ])ut in
and continue to boil until it is done. If a puddini,Ms
boiled in a cloth it must be moved frecpiently whilst boil-
ing, otherwise it will stick to the saucepan. There imist
always be enough water to cover the pudding if it is
boiled in a cloth ; but if boiled in a tin mould do not Itt
the water (juite reach the to]).

To boil a pudding in a basin, dip a cloth in hot water,
dredge it with flour and tie it closely over the Inisiii.
When the pudding is done, take it from the waiter, pluii^^'
whatever it is boiling in, whether cloth or basin, su<lclenly
into cold water, then turn it out immediately ; this will
prevent its sticking. If there is any delay in serviii|,f the
pudding cover it with a napkin, or the cloth in which it
was boiled, but it is better to serve it as soon as removed
from the cloth, basin or mould.

PRESERVED GINGER PUDDING.

Warnes Every -day Cookery >

Time one hour and a half to steam, half an hour to bake ;
six ounces of butter, six ounces of flour, a pint and a halii

of b

jiresi

pint

the a
{loini
lit'loii
\vhi((
]>ii(Mi

«,'00(1
hiDM'

cold.

|MI(i(ili

One
civani (
h'nc, siij
the bat
i'l a mo

Haifa

^vater, oj
'IihI set 8
ibui- (.'tnff

together
^eivo wit
''^g« <lav(

'T'lke or
^1'^' }oJks

Queen of Puddinya.

319

()uM,:>
have a
th Imt-
)t stick

f WUtl'V.

^ put in
VXwv*, is
1st lioil-
ve must
if it is
not It't

It wator,
. biisin.

idilenly

lis will

inn; the

liu-h it

moved

bake ; ■
[l a bait '

of boilin*^ milk, six e^ys, a little sugar, hnlf a pound of
pn'Sfrved ginger.

Stir the butter and flour over a slow fire, liave ready a
|)int and a Iwilf of boiling nnlk, and mix it gradually with
the above over the fire, a<ld the beaten yolks and half a
pound of preserved ginger, eut u]) line, with the syrup
li('l(Uiging to it an<l a little powerrd sugar; 'vvell whisk the
whites of the eggs, add them the last thing, ]»lac(i tlie
jtudiling in a mould and let it steam. It is extremely
i^ood baked in a dish with pufl' paste round it, for half an
hour in a modeiate oven. It nuiy then be seived hot or
cold. Half the (puintity is enough for a moderate sized
|iudiiing.

TWENTY-MINUTE ITDI)IN(}.

Mrs. It. Blackburn, Knc h\rnihur</h.

One i'gg, size of a walnut of buttei', one cupful of sour
ci'.'am or milk, one teaspoonful of soda, api)les chopped
tino, sugar and sj)ices to taste, a few spoonsful of water ;
the batter poured over the fruit and bak(» twenty minutes
ill a moderate oven.

SNOW PUDDIN(}.

Mr». Brown, Ottawa.

Haifa package of gelatine dissolved in a pint of boiling
water, one cupful of sugar, juice of one lemon ; mix well,
and set awa}' to cool ; beat to a stitt* froth the whites of
four eggs, and when the jelly begins to thicken, beat all
together; when thoroughly niixed pour into a mould,
serve with rich boiled custard made of the yolks of the
*'ggs flavoured \\\i\\ lemon.

QUEEN OF PUDDINGS.

Mrs. Blijtk

Take one pint of fine bread-crumbs, one quart of sugar,
tlie yolks of four eggs well beaten, the grated rind of one

320

The Canadian Economist.

lemon, a piece of butter the size of an e,gg ; mix together,
and bai<;e until well lone ; nov beat the whites of the four
eggs to a stiff froth, adding a teaspoonful of powdered
sugar in which has previously boon stirred the juice ot
the lemon ; spread over the pudding a layer of jelly, and
pour over the whites of the eggs ; place in the oven until
lightly browned ; serve with the sauce.

MOONSHINE PUDDING.

il/i.s'.s Bdl Bbjth.

One quart of milk, three eggs, two tablespoonsftil of
pulverized sugar, three of corn-starch, one teaspoonful of
extract of lemon ; let milk come nearl\^ to a boil, stir in the
corn-starch, previoTisly mixed smooth, with a little roM
milk, cook three or four minutes ; after boiling add a very
little salt and the su(*ar ; take from the fire and add tln'
whites of the eggs well beaten, and stir quickly ; add le-
mon flavouring. >SVf/-(r— Beat the yolks of the eggs with
two uiiblespoonsful of sugar, bring a cupful of milk to a
boiling point in a pan of hot water, stir in a^g^^ and siu'ar
just before it boils ; let this boil U|) once or twice, fiavoiir
with vanilla ; pnit both pudding and sauce in a cool place,
or on ice, until cold.

ORANGE PUDDING,

Miss Minna Bain, Perth.

Peel and cut five orange", into thin slices and betwooii
each layer of orange, sprinkle sugar and cocoa mit, one
pint of miik sweetened, flavour with a few drops of vanilla
or lemon, whe-n scalding hot, add the yolks of three eggs,
beaten lightly, )ne tablespoonful of corn-starch, made
smooth in a little cold milk, stir this with the beaten egg
into the milk when it thickens, pour it over the orange;
beat the whites of the eggs to a froth, add a tablespoonful
of sugai', and spread on the top of the pudding ; place for

Rice Padding Without Eggs. g^j

a feu' minutes into the oven f^ k

eaten cold. ^ ""^^"^ ^^ brown slightly. To be

^V/-.s>. E. K. Branson..
^>iie quart of milk fnn.. * 1 1
f xed with a little e,;n " ilk v:^rTf"' "' "'"-^t'-'.-eh.
"■ e«r„-.sta,-eh, four tablespoonrfi^' K ^""'' «^ ''^''■«'' ^
"ilk ivlieii bo in.r ai„l ^, ' *i ' ''"o^i-; putall in tho

^«ga,., a,.,J .spread over he 'nn,!','""'' ''^!''e^l>o«...sful o
*t on ICO to cool. PU'hlmg, an.l l,row„ ii^,),^]^ .

SXOW PUDDINO.

;'^-:^h:-s^:i^^^

l"lf Mn honr or more, .set awl"7' '"''' ''" »•''"''■ well f„,.
»;»'l «d cu.star(l of tL yM^fl^"^^ '" "^ "'""''I- Make

; ""Ik. .sugar to taste .sirit wtl .? "^? '^•"' ''"'f " l^'nt
tlie custard. "• '•"' ^ ^'■'«' f'e Jeliy, floating H^

BLACK PTOniNO.

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«ICE riDWKO WITHOUT EC«S.

IT jp ' --"c / VUl,.

.^22

l^he Canadian Economist.

and pick over the rice and soak in half a pint of milk for
t>v^o hours, then add the rest of the milk, the sugar, salt,
butter and spice. Bake two hours in a slow oven, to be
eaten cold.

TROY PUDDING.

Miss Cantin, Montreal.

One cupful each of raisins, molasses, suet and milk,
three cupsful and a half of flour, one teaspoonful (jf sal-
eratus, mix the whole together and boil either in a mould
or pudding cloth for three hours. Serve with sweet sauce.

APPLE CHARLOTTE.

Miss Durie, Ottawa.

Place alternately in a buttered mould, slices of buttered
bread, and layers of sliced apples. For a quart mould,
use a quarter-pound of sugar, put a slice of bread on the
top, squeeze over it the juice of one lemon, and steam
for three-quarters of an hour. This may be eaten either
liot or cold, with sugar dusted over it, or any sauce that
is liked.

BLACK PUDDING.

Mrs. Crannels, Ottawa.

One cupful of molasses, two-thirds of a cupful of milk,
one teaspoonful of soda, a few raisins. The above re(juires
a sauce prepared by mixing thoioughly a little butter and
Hour, pour over boiling water and let boil a few minutes,
sweeten and season with nutmeg.

INDIAN PUDDING.

Mrs. Cruchet, Montreal.

One pint of boiling milk, two eggs, a tablespoonful of
butter, one teaspoonful of cinnamon, half a cupful of ilour :
enough Indian meal to make a good batter, stir in two
teaspoon SI ul of soda. Bake in a quick oven,

Lemon DitmpJhi(js.

323

KICE MERINGUE ITDDLNrj.

Mrs. Cruchd, Muutrcdl.

Boil one cup of rice in one quart of milk, and grate in
the peel of one lemon, heat the yolks of six eggs into the
rice, and set it into the oven for twev.ty or thirty minutes,
then beat the whites to a frotli -with three-fouitlis of a
pound of sugar, pour it on the rice and let it stand in the
oven ten minutes, not too hot an oven for fear of scorching.
Flavour with extract of lemon.

HISS PUDDING.

Mrs. Critchet, Montreal.

Eight eggs, one quart of milk, eight tablespoonsful of
■^iigai', two of flour, two of melted butter, one of lemon ;
wlien the milk is lioiling, pour on the sour, use the yolks
of eggs, flour, sugar, and Ijutter well beaten together, when
it thickens a little take oti", and mix in lemon, and pour
into the dish with whites of eggs l)eaten to a froth, stir
altogether, put in a hot oven and brown the top.

CHOCOLATE PUDDING,

Mrs. Crucliet, Montreal.

One (piart of boiling milk, two tablespoonsful of corn-
starch, two of grated chocolate, stir into boiling milk,
three large tablespoonsful of sugar, a little salt, pour into
a pudding dish and cool, very nice.

LEMON DUMPLINGS.

Mrs. {Col) Cameron, Kingston.

Half a pound of grated bread-crumbs, quarter-pound of
beef-Huit, and fine sugar to taste. Three eggs well beaten,
the rind of a lemon grated and the jnice squeezed in. This
makes five dumplings. Tie one in the centre of a large

324

TJte Canadian Economist.

cloth and one in each corner. Boil two hours and serve
with sauce.

CASTLE PUDDING.

Mrs. {Col) Cameron, Kingston.

Six ounces of butter beaten to a cream, four eggs well
beaten, six ounces of loaf sugar, six ounces of flour and
one lemon. Mix all together and bake in jiatty-pans.
Serve with sauce.

CAROLINA RICE PUDDING.

Mrs. S. Christie.

One cupful of milk, three tablespoo.nsf ul of rice, two of
sugar, salt, butter, and nutmeg. Bake an hour. {Serve
warm.

APPLE SOUFFLE.

Mrs. S. Christie.

Pare, core, and slice enough apples to nearly fill your
dish ; make a good light cake batter, and flour; cover tlio
apples. Cup cake is a good receipt for the batter. Bake
an hour. Eat warm with cream.

SPONGE PUDDINGS.

Mrs. James Canni^igham, Ottawa.

A very nice plain pudding, should be baked in small
buttered pots, three eggs, one cupful of milk, one of sugar,
one spoonful of butter. Beat all together, and bake in a
quick oven. Serve with sauce.

STEAMED PUDDING.

Mhs J. K. Carmichael, Bvyson.

One small cupful of butter, one of molasses, one of milk.
one of currants and raisins, one teaspoonful of soda, one

.^..^^

Aunt Mdvijs Puddivf).

325

of cream of tartai', nutmeg or lemon. Steam three hours.
Serve with .sauce.

mCE PUDDING (WITH EUCJS.)

Miss Durie, Otfaica.

\V;ish a small cotfeecupful of rice, and put it into three
pints of milk for several hours ; add a piece of butter the
size of an Qgg, a small cupful of sugar, a pinch of salt, nut-
meg and cinnam«»n. Bake very slowly two and a half
liours. After it has become hot enough to melt the but-
ter, stir it, without moving the dish, if you can from the
bottom, adding one cup of raisins.

RICE PUDDIXCJ.

Mrs. Dickson, Portage Da Fort.

Two (juarts of milk, half a cupful of sugar, one cupful
of rice, one of raisins, two eggs, and cinnamon ; wash the
rice and put it with the rest of the ingredients into the
niilk ; bake for two hours.

SURPRISE PUDDING.

Mrs. James Dahjllesh.

B(til a (juartcr of a pound of rice, and sweeten it, and
put a layer in a neat round shape in tlie centre of a dish,
on this spread a little strawberry oi' raspberry jam, then
another layer of rice, and so on until all is used. Make a
sauce, stir into it a few spoonsful of the same kind "of jam
as used for the jtudding; pour it into the dish and serve
warm.

AUNT Mary's pudding.

Mrs. James Dalglicsh.

Bntter a tart-dish, sprinkle the bottom with finely
iiuiiced candied peel, and a very little chopped suet, then

320

The Canadian Economist.

a thin layer of lij^bt bread, aiul so on till the dish is full.
For a pint dish, nitike a liquid custard of one egg, half a
pint of milk, sweeten, pour over the pudding and bake as
slowly as possible for two hours.

LEMON PUDDING.

M I's. J limes Ddhjlii'sh.

Butter a pudding-dish, ])ut in a thin layer of light bica<l
spread on a very little tinely-shred beef suet and grated
lenion-peel ; repeat the pn»cess until the dish is lightly
filled ; make a custard of two eggs and half a pint of milk,
for a pint dish, and pour it over the bread by degrees;
put a paper cap over the pudding and boil it gently for
an hour. Serve with the following sauce: Mix a tablo-
spoonful of Hour in cold water, stir it into half a pint of
boiling water, let it boil a few minutes, sweeten, add tlio
;e of a lemon ; half an ounce of buttei

ay. It app

be added ; a little lemon-peel boiled in the water of which
the sauce is nui'le, or a few drops of lemon flavouring, is
an improvement.

FRKNCH TAPIOCA PUDDING.

Mrs. James iJahjlush.

Take tw o ounces of tapioca and boil it in half a pint of
water until it begins to melt, then add half a pint of milk
by degi'ees, and boil until the ta})ioca becomes very thick,
add a well-beaten egg, sugar and flavouring tc taste ; baki'
gentl}; for three-<iuarters of an hour. This pre[)arati()n of
tapioca is superior to any other, is nourishing and suitablf
for delicate children.

STEAMED PUDDING.

Mrs. Dickie.

Quarter-i)ound of suet, quarter- pound of currants, quarter
pound of raisons, quarter-j)0und of flour, cjuarter-pound ct

Steamed Bread Pudding.

327

brfad-cnimbs, two tablespoonsful of syrup, half a pint of
milk. Mince the suet ; mix it with the fruit, Hour, bread-
crumbs, and syrup ; moisten with the milk, beat tho-
roughly and steam for three hours in a buttered mould.

(JOLDING PUDDING.

Mrs. Dickie.

Quarter-pound of bread-crumbs, quarter-pound of suet,
([iiarter-pound of marmalade, (piarter-pound of sugar, four
eggs. Mince the suet, mix it with the bread crumbs, the
marmalade and the sugar. Stir these well together ; beat
the eggs, moisten the pudding with them, and when well
mixed, put it into a buttered mould, tie down with a
tluured cloth, and boil it for two hours.

CHRISTMAS PLUM PUDDINif, WITHOUT EGGS.

Mrs. Dickie.

Halt" a pound of Hour, six ounces of raisins, six ounces of
currants, (piarter-pound of suet, (luarter-pound of sugar,
([luirter-pound of mashed carrots, quartor-pound of mashed
potatoes, a tablespoonful of syrup, and two ounces of can-
dit'd peel. Mince the suet, add the flour, carrots, raisins,
and sugar ; stir in the carrots and [)otatoes, then the
syrup and lemon-peel ; put no liquid in the mixture, or it
will be spoilt Tie loosely in a cloth, as it should have
room to swell, and boil for four hours.

STKAMED BREAD PUDDING, DELICIOUS.

Mrs. Elliott, Guelph.

Butter a basin or powdered dish thickly with a piece
of nice fresh butter. Into this put six ounces of bread-
cruud)s, a pinch of salt, and one and a-half ounces of sugar ;
pour over one quart of boiling sweet milk, and stand
until cold, then beat up three eggs and mix all together;
grate a little nutmeg on the top, turn a plate on it upside

328

TJie Canadian Economist.

down, and steam one and a half hour?. Eat with jelly or
sauce, also, good baked.

GROUND RICE PUDDING, OR EASTER PIES.

Mrs. Elliott, Guelph.

Take one [)int of milk, leave out about a tejicupful. Put
the rest on to boil with a few sticks of einnamou in it.
Wet half a pound or more of ground rice, according to the
quality, with a teacupful of milk. Take out the ciniuuiion
and stir in the rice. Boil \mtil quite thick and soft. Pour
into a crock, and let stand till nearly cold. Stir in a quar-
ter-pound of butter, seven ounces of sugar, a little salt, and
eight well-beaten eggs. This (juantity makes two good-
sized pies. Line the dislies with a rice cru.st, pour in tlu'
ingredients, sprinkle a few currants over the toj), and
b"/Ke an hour.

PAN DOWDY.

Mrs. Elliott, GueljJi.

Peel, core, and quarter some nice cooking ap})les, cover
the bottom of a deep pie-dish, then add a little sugar and
spice, next a layer of bread-crumbs, then some small bits
of good butter, then a layer of ajiples, and so on alter-
nately, until the dish is full, finishing oli" with the bread-
crumbs at the top. Pour over all a cup of cold watei', and
bake until the apples are quite soft.

A SOUFFLE PUDDING.

Miss Elliot*, Quel ph.

Take eight rusks or plain buns. Lay them in a large
deep dish, an<l },our on a pint of milk sufficient to soak
them thoroughly. Cover the dish, and let them stand un-
disturbed for about an hour and a- half before dinner. In
the meantime, boil half a pint of milk in a small sauce-
pan, with a handful of bitter almonds or peach kernels,

Small and Cheap Plum Vuddiwj.

329

broken small, or a snmll bunch of fresh peach leaves, with
two large sticks of cinnnmon, broken up. Boil this milk
slowly (keeping it covered) and when it tastes strongly
of the flavouring articles, strain it and set it away to cool.
Wlicn cold, mix into another ])init of milk, and stir in a
(|iiaitei'-])0und of powdered loaf sugar. Beat eight eggs
very light, and add them gradually to the milk, so as to
make a I'ich custard. Beat and stir the soaked rusk very
liaitl, till it becomes a smooth mass, and then by degrees
add to it the custard. Stir the wlude till thoroughly amal-
(,'aiiiated. Set the dish into a brisk oven, and bake the
pudding rather moi-e than ten minutes. The yeast in the
rusk will cause it to putf up very light. Send it to table
with white sugar sifted over it, or serve with sauce.

CORNMEAL PUDDING.

Mrs. Elliott, Guelph.

One cupful of flour, one cupful of corinneal, one cupful of
iiiilk.haif acupfulofsugar,halfacupful of raisins, one ounco
(ifeandied|)eel,half acupful (>f molasses, half acupful of sour
(muu, or l)utter milk, lialf a teaspoonful of soda. Steam
tliree hours, and serve with sauce.

CARROT PUDDIN(;.

Mrs. George Elliott, Ottatra.

One and a half cupsful of flcur, one cupful of sugar, one
ciilifiil of suet, one cupful of raisins, one cupful of currants,
one cupful of potatoes grated, one cupful of carrots grated,
one teaspoonful of soda; steam or boil three hours.

SMALL AND CHEAP PLUM PUDDING.

Mrs. George Elliott, Ottawa.

One cupful of suet, one cujjfiil of raisins, one cupful of
currants, one cupful of molasses, one i^.<^^^, four cupsful of
Hour, one cupful of milk, one teaspoonful of soda, one tea-

330

The Canadian Economist.

spoonful of cloves, one teaspoonful of cinnamon; Itoil or
steam three hour.s.

AIM'LK SAGO PUI)DIN(}.

Mrs, John M. Garland.

One quart of boiling water, one cupful of sago, three sour
apples, slice them, an<l the inside of one lemon, also, slia'
thin. Bake slowly in a covererl pudding dish till it looks
like a clear jelly, and eat with cream.

(}()LDFN PUDDING.

Mrs. (Hon.) Grant, Pidou, N.S.

One quarter-pound of bread-crumbs, one (piarter-pound
of beef suet, one quarter-pound of sugar, one (piarter-
pound of marmalade, four eggs, a little salt, one gill of
milk. Beat the eggs well and mince the suet tine, add all
together and steam in a greased mould two hours.

GELATINE PUDDING.

Mrs. Horsey, Ottawa.

Half a large box of gelatine, dissolved in a large hall
pint of boiling water, when cold stir in the juice of thit'L'
lemons, two teaspoonsful of white sugar, the whites of four
eggs beaten separately to a stitt' froth, with the yolks of
the four eggs and a ([uart of milk. Make a custard and
flavour with vanilla or leinon. When cold serve with the
jelly ; frost the pudding with icing.

BAKED APPLE PUDDING.

Miss Hopldrh, Otfaiva.

One pound of pulped apples, one quarter-pound of sugar.
one quarter-pound of butter, one quarter-pound of bread-
crumbs, four yolks and one white of egg, the juice and
peel of one lemon. Bake three-quarters of an hour, and
turn out on a dish.

JiUe P:uldin(j. :}31

IJIMON SUKT PUDDIMJ.

M'iSH Hoplcirk, Ottawa.

One <juartor-poun<l of snot, oiio (|uarter-poun(l of bread-
cninil)s two eggs and tlie jnice and rind of one lemon.

HALF-PAY PrDDING

3Hks Hoplh'k, Ottawa.

Four ounces of suet, four ounoes of Hour, currants, rai-
sins and hreiul-eriiinbs, two tablespoonsful of treacle, half
!i jtiiit of ujilk. Mix well and boil three hours; serve with
sauce.

OLD KN(JLIKH PLUM PUDDING.

Miss llopk'irk, Ottawa.

One pound of raisins, one pound of currants, one pound
of suet, one (juarter-pouiHl of Hour or bread-crumbs, three
(Hiiitcs of sugar, one half-ounce of grated lemon peel, a
lilade of mace, half a nutmeg, a teaspoonful of ginger, six
iws, work well, tie in a cloth with room to swell. Boil
live liours.

AMHKR PUDDIXCJ.

Mhs Ilopkirlx, Ottawa.

One (juarti^r-pound of suet, one quarter-pound of bread-
ciiiiiibs, four eggs beaten up well, sugar to taste, candied
kii;ou and orange. Shape buttered crumbed.

RK'K PUDDIX(i (without FXJrjs).

Mrs. Hardie.

One cupful of rice well washed, a half cupful or more
of sugar, three pints of milk or milk and water, a table-
spouiiful of butter, a little salt, and extract of lemon. Put
all in a pudding dish and bake an hour and a half ; eat
either with cream or fruit.

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332

The Canadian Economist.

A NICE RICE PUDDING.

Mti<. Kennedy, Owen Sound.

A crupful of rice boiled in water, add one pint of milk ami
a piece of butter the size of an egg, one cupful of .sugar,
yolks of four eggs and the rind of one lemon grated. Mix
and bake half an hour or until done. Then beat the whites
of four eggs to a stiff froth ; stir in half a pint of sugar
and juice of one lemon, after the pudding cools a little,
pour this over and brown in the oven ; very nice to eat cold.
It will keep several days ; if necessary, add more milk
when making the pudding.

BARONESS PUDDING.

Mrs. Leslie, Oftauu.

Ingredients, three-quarters of a pound of suet, three-
quarters of a pound of raisins, three-cjuarters of a pound
of flour, half a pint of milk, tjuarter spoonful of salt. Pre-
pare the suet very caiefully, freeing it from skin and chop
it finely. Stone the raisins and cut in halves, mix hotli
these ingredients with the salt and flour, moisten the
"whole with the above proportion of milk, stir well and tie
in a floured cloth previously wrung out of boiling water.
Put into a saucepan of boiling water and boil without
ceasing four and a half hours. Suflicient for seven or
eight persons.

SPONGE PUDDING.

Mrs. J. F. Lessl'ie, Kliujsfon.

Two ounces of sifted flour, two ounces of white granu-
lated sugar, butter, the size of a walnut, four Qgg'!^, one
pint of milk. Beat yolks and sugar in pudding. Reserve
a little of the milk to blend the flour with, put the re-
mainder on to boil. When it comes to the boil add flour
and butter. Let the mixture boil a minute or two, then
pour this into it with the yolks stirring briskly, yet gently

Mountain-Dew Puddlnfj.

333

and thoroughly. Bake brown for a quarter of an hour,
in ca quick oven, and serve at once. Do not remove from
oven till moment of serving.

HONEYCOMB PUDDING.

Jlf/'.s. Lo/ii'd, Bristol.

Three cupsfiil of Hour, one cupful of suet, one cupful
of milk, one cupful of molasses, one of raisins, stoned and
chopped, half a cupful of currants, one and a half tea-
spoonsful of soda, a little salt and one tablespoonful of
lemon essence. Boil three hours.

* (IIPSY PUDDING.

Miss Helen H. Lesslie, Kingston.

Cut stale sponge cake into thin slices ; spread with jelly
or preserve ; put together like sandwiches and lay in a
dish. Pour hot custard. When cold, spread jelly or pre-
serve over the top, and over that an ice formed of four
eggs, beaten to a stiff froth with four tablcspoonsful of
white sugar. Put into the oven and bake to a very light
brown.

SNOW-BALL PUDDING.

Miss Sarah Lanahan.

Boil a cofFeecupful of rice with sugar and salt to
taste, until well-done. Pour into six teacups and put in
a cool place. When quite cold turn out on a platter, put
a teaspoonful of jelly on the top and serve with boiled
custard poured around, not over them.

MOUNTAIN-DEW PUDDING.

Miss McKinnon, Gloucester Street,

Three crackers rolled fine, a pint of milk, yolks of three
Bake half an hour

eggs

Beat the whites of the eggs

334

The Canadian Econoh 'st.

to a stiff froth, acid one cupful of sugai and a pinch of
salt. Flavour with lemon, pour over the pudding. Set
in the oven till delicately browned.

STEAMED PUDDINO.

Mrs. McTaggart, New Edinburgh.

Half a cupful of suet (chopped fine), half a cupful of
sugar, one cupful of flour, one teaspoonful of baking pow-
der, two og^i^, spice to taste, one cupful of fruit, nearly
half a cupful of milk. Steam for three-quarters of an
hour. Serve with sauce.

STEAK PUDDING. ^

Mrs. McKemie, Almonte.

Make a good crust for the flour and suet, shred fine,
mix with cold water and a little salt. Make it pretty
stiff. Take either beef or mutton steaks. Season them
well with pepper and salt. Make it up as you would an
apple pudding. Tie it in a cloth and po[) it into boiling
water. Boil three hours ; five hours for a large one.

TREACLE PUDDING.

Mrs. Thos. McKay.

Three tablespoonsful of treacle, one tablespoon ful of
flour and a little ground ginger ; mix all together, line a
basin with paste, spread some of the mixture on with a
spoon, then put a layer of paste with the mixture spread
over, until the basin is full. Either baked or boiled is
very good.

noiLED CUED PUDDING.

Mrs. Thos. McKay.

Rub the curd of two quarts of milk well drained through
a sieve. Mix it with six eggs, a little cream, two spoons-
ful of orange-flower water, half a nutmeg, flour and

To Mal'c ratter for Friiil Pnchlh}(js.

335

crumbs of bread, each three spoonsful, currants and rai-
sins half a pound each. Boil an hour in a thick well-
Houred cloth. A very delicate species of curd can be
made by mixing a pint of very sour buttermilk with two
quarts of new milk.

LOTUS PUDDING.

Mrs. Thos. McKay.

Half a pound of bread crumbs, half a pound of best figs,
six ounces of suet, six ounces of brown sugar ; mince the
tiifs and suet very nicely, a little salt, two eggs well-
beaten, nutmeg to your taste ; boil in a mould four hours.

FRUIT IN BATTER.

Mrs. Thos. McKay.

Fruit sliced into batter makes an excellent econonjical
j)udcling, and is considered much more digestible than
when put into paste. A little of the batter should be
jmt into the dish, and if apples are used they should be
pared carefully.

TO MAKE RATTER FOR FRUIT PUDDINOS.

Mrs. Thos. McKay.

Put lialf pound of fiour, and a salt.spoonful of salt into
a pan and stir in gently half a pint of milk ; if mixed
carelessly they will remain in lumps; beat u[) the whites
of four eggs, strain them to the batter and beat it well
with a spoon. The whites should be beaten separately,
to a solid froth, and not added till just before the batter
is used. For fruit, the batter should be rather thicker
than when plain, to prevent the fruit sinking to the bot-
tom of the dish or basin. As it is equally good, baked or
Itoiled, it must brought to a proper consistency by adding
milk.

330

The Canadian Economist.

UAKED GOOSEBERRY PUDDINd.

Mrs. Thos. McKay.

Stew gooseberries in a jar over a hot hearth or in a
saucepan of water till they will pulp. Take a pint of the
juice, pressed through a coarse sieve, and beat it with three
yolks and whites of eggs, beaten and steamed with one
and a half ounces of butter, sweeten it well and put a crust
round the dish ; a few bread-crumbs should be mixed
with the above to give a little consistency. Raspberries
and currants maybe used instead of gooseberries, and are
equally good.

CARROT PUDDING.

Mrs. Thomas McKay.

Boil a large carrot till tender, bruise and mix it witli a
spoonful of bread crumbs, four yolks and two whites of
eggs, a pint of cream, a ratifia, a large spoonful of orange-
fiower water, half a nutmeg, two ounces of loaf sugar;
bake in a shallow dish lined with paste, an<l when it is
turned out sti'ew sugar over it.

BAKED SPON(}E PUDDING.

Mrs. H. McElroy, Richmond.

Three eggs, six ounces of white sugar, six ounces of
butter, half a cupful of sweet milk, three-quarters of a
pound of Hour, three tea-spoonsful of baking powder.
Use cream, custard, or any other sauce.

APPLE DUMPLING.

Mrs. Ihomas McKay.

The apple should be pared, the core scooped, and the
centre filled up with spice and sugar according to the tart-
ness of the apple. The paste should not be rolled out,
but a lump taken of the right quantity, the apple placed

Workman' 8 Pudding.

337

upon it, and the paste carefully pressed round it, bringing
it to a shape which is easily closed, so as to keep in the
juice and butter. They hi\ ve a pretty effect if boiled in
nets instead of cloths.

FIG PUDDING.

Mrs. W. B. Me Arthur, Carleton Place.

Eight ounces of bread-crumbs, six ounces of beef-suet,
one teacup of warm milk, two eggs well beaten, four
(/Uiioes of ligs, four ounces of sugar ; mix the figs very
tine, put into the milk, let them stand on the front of the
stove until the figs are soft, mix in the other ingi-edients,
put in a buttered bowl and steam four hours. To be
eaten with sweet sauce.

CABINET PUDDING.

Mrs. McNachtan, Cohourg.

Twocupsful of prepared flour, three tables|)Oonsful of but-
ter creamc'l with the sugar, five eggs, one cupful of sugar,
half apound of raisins seeded andcut in pieces, half a cupful
of milk, half a lemon, juice and grated peel ; add the beaten
volks to the creamed sugrar, then the milk and Hour al-
ternately, with the whites ; lastly, stir in the fruit dredged
with flour, pour into a buttered mould and boil an hour
and a half — or steam. Eat hot with liquid sauce.

workman's PUDDING.

Mrs. Maxvu'll.

Half a pint of molasses, half a pint of boiling water, one
teaspoonful of soda and a little salt ; add enough flour to
make as stiff as sponge cake. If you wish to turn this
into Foreman's or Boss's pudding, you can add a cupful of
chopped raisins, and the same of minced suet; steam for
two or three hours, and serve with cream or sugar.

338

The Canadian Economwt.

gUAKING PUDDIN(i.

Mrs. Maxwell.

Boil a ([uart of cream and lot it stan<l till it i> almost
cold, then beat four eggs a quarter of an hour, witli a
spoonful and a half of Hour; then mix them with the
cream and add sugar and nutmeg ; tie it up in a cloth well
buttered. Let it boil an hour and turn out.

YORKSHIRE PUDDING.

Mrs. Maxwell.

This pudding is to go under baked meat. Beat four
eggs with four large sp(K)nsful of fine Hour and a little
salt, for a cpiarter of an hour, mix well with them throt
pints of milk, then butter a drip-pan and set it under heef,
mutton, or a loin of veal when it is roasting; and when it
is brown cut it in square pieces and turn it over ; brown
well on the under side. Send to table on a dish.

CARHOT PUDDING.

Mrs. (Rev.) J. McEwen, IiKjersoll, Out.

One cupful of grated carrot, one of grated potato,
one of beef- suet very finely shred, one of molasses, one of
flour, one of bread-crumbs, orie of raisins, stoned, one of
currants, two ounces of candied peel, sj)ice to taste, half
a teacupful of sweet milk, in which dissolve one small tea-
spoonful of soda. Steam two and a half houis and serve
with sweet sauce.

STEAMED PUDDING.

Miss McTavish, Osgoode.

Two eggs, one cupful of sugar, one cupful of ejur milk, one
teaspoon! ul of soda, a little salt, currants and raisins, one
cupful of each, flour. Beat the eggs and stir in the sugar.
Dissolve the soda in the milk, and mix also the fruit and

Ohvlfftmns Plum Pudding.

339

the salt. Then thickon with Hour, rather thicker than for
cake, tie in €a cloth, allowing room for swelling. Set in a
steamer and .steam for an hour and a half.

PLUM PUDDING.

Mi88 McTavish, Osijaode.

Half a pound of suet, one pound of Hour, half a pound of
currants, half a pound of stoned raisins, two eggs, one nut-
meg, one teaspoonful of cinnamon, half of cloves, one of salt,
one and a half cupsful of milk (citron optional) spread the
suet and rub through the Hour, then mix in the fruit.
Beat the eggs thoroughly, add the milk to the suet and
Hour, then the eggs and fruit. Dip the pudding-bag into
cold water, turn it wrong side out and Hour well. Turn
the batter in and leave room for the pudding to swell.

APPLE PUDDING.

Miss M., Kingston.

Apples pared, cored and sliced, placed in alternate
layers with stale bread-crumbs, very Hne ; add a lit-
tle water, mix a few fine crumbs, with butter for the top.
Hake. Eat it with a hard sauce.

MAZY PUDDING.

Miss M., Kingston.

Half a pound of bread-crumbs, two ounces of butter,
three ounces of sugar ; pour over one pint of boiling milk.
Cover till cold. Beat three eggs well, Havour, V)ake half
an hour.

CHRISTMAS PLUM PUDDING.

Miss M., Kingston,

One pound of suet cut not too fine, one pound of raisins,
one pound of currants, half a pound of flour, half a pound
of bread-crumbs, one pint of milk four eggs, half a nut-

340

T/te CanadicDi Ecotomlat.

meg, one ounce of citron and lemon-peel, one teaspoonful
ginger. Use as mu(;h of the milk as will mix it together,
very thick. Boil five hours at least.

A DKLICATE PUDDING.

Miss M., Kingston.

The yolks of five eggs beaten very well, lialf a pound
of sugar, half a pint of milk, a slices of butter warmed in
the milk, a tablespoonful of flour. Bake in large cups.
Turn out and pour over them a sauce made of one
glassful of cider or molasses, a little loaf sugar and melted
butter.

STEAMED APPLE DUMPLING.

Mrs. (Rev.) J. McAIlsfcr, Ashton

One pound of suet, one pound of Hour, a heaping tea-
spoonful of salt. ( yhop the suet in a little of the Hour to
pi-event its caking. Chop very fine, as fine as meat ; tlion
add cold water enough to make a paste. Roll as thin a.s
pie-crust ; peel a dozen of large apples ; quarter and core
them, keeping each apple by itself. Place the (piarters
together again and cover each of them with a s(|uare of
the paste ; place in a buttered plate and cook in a steamer
for an hour. Serve with hard sauce.

BOILED INDIAN CORN.

^frf<. rhiUip Munson, Ottawa.

Two eggs, one (juart of sweet milk, quarter of a tea-
spoonful of soda ; stir in meal to make a thick I atter.
Put in a linen bai; and boil six hours. Serve with sauce.

QUEEN OF PUDDINGS.

Mrx. Parr, Ottawa.

One and a half cupsful of white sugar, two cupsful of fine
dry bread-crumbs, five eggs, one tablespoonful of butter va-

French Paddhirf.

341

oonful
rother,

•mcd hi

re cups.

of one

i melted

ping tea-
3 Hour to
lat; then
s tlnn as
;ni(\ core
(piarters
(luare of
steamer

Uf a tea-
Ik latter,
ith sauce.

liuloffine
)utter va-

nilla, rrse- water, or lemon Havonrin<jf; one (|uart of fresh
rich milk and half a cupful of jam. Ruh the butter into
a cupful of sugar ; beat the yolks very li«(ht and stir
these together to a cream. The bread-crumbs soaked in
milk come next.

POOR man's pudding.

jl/r.>'. J. M. MacdhHter, Ashfnii.

Three teacupsful of Hour, one of milk, one of choj)ped
raisins, one of suet, one of molasses, one teaspoonful of
salcratus, nutmey^. Put in a ba<r and boil an hour and a
half. Serve with sauce.

KEATHKR PUDDTNU.

Mrfi. Pcvlcjj, Oftinra.

One quart of mifk, three tablespoonsful of corn-starch.
Mix the batter in a little cold milk and add to the other
when boilinfj. When it has thickened add the whites of
four e<2^gs well beaten, a pinch of salt and ])ut in a mould,
make a boiled cu.stard with the yolks of the e<j:«jfs and one
pint of milk. Sweeten and pour over th;; other, when
taken from the mould.

FRKNCH PUDDING.

Mvf^. Rosf^, O.L.C., Ottawa.

One quart of milk, three teaspoonsful of corn-starch,
wet with cold milk, one cupful of powdered sugar, one
ciii»ful of strawberry-jam, six eggs, beaten very lightly.
Mode: Boil the milk and stir in the corn-starch ; stir one
inituite. Pour into a bowl containing the beaten yolks,
the whites of two eggs, and half the sugar, whip for
two or three minutes and put into a buttered baking-
dish, set in a pan of boiling water, an<l bake half an hour,
or until firm. Just before withdrawing it from the oven,
cover with jelly or jam, and this with a meringue made of

342

The Canctdum Econnmiftt.

the reserved whites an«l sugar. 'Set in the oven till the
meringue is sliglitly coloure<l. Eat cold with cream.

PUDDINO.

MinM H()h(>rf><ov, TJiovoUh

Haifa pound of hivad-oruinhs, half a pound of beef-
suet, half a pound of hrown sugar, three lenums, grated,
three ^)iil'!>. Boil two liours. Serve hot with sauee.

BROWN PUDDlNfl.

M'ifii Roherfiion, Thorold.

One cupful of molasses, one cupful of water, one tea-
spoonful of cinnamon, one of chives, one of allspice, one of
soda; lastly, thicken these ingredients to a good stiff
batter, and boil for three hours.

MINCK MEAT.

^ MiHf< Bohrrlsoi), Thorold.

One beef's tongue boiled tender, three pounds of suet
chopped fine, six pounds of raisins, six pounds of curiaiits,
lialf a pound of lemon, and half a pound of orange-peel,
half an ounce of cinnamon, half an ouiice of cloves, one
and a half teaspoonful of mace, two nutmegs, a quantity
of apples. Sweet cider or molasses will preserve it.

biud's-nest pudding.
Miss Rohertfi07i, Thorold.

Peel and core as many apples as will stand in a dish,
and fill the holes with sucrar. Make a custard with two
or three eggs, and mix with sugar; pour it over the
apples, grate a little nutmeg over the top, and bake an
hour.

A tint NcllicH Puddlnrj. ^i^

CAN A hi AN PUDDING.

iV/.s'.s liolwrfno)), Thovold.

Four ounces cacli of Hour, suot, currants, raisins, and
lirnul-crunihs, two tablespoonsful of treacle, and linlfa
pint of milk. Mix all well tojj^ether and lioil in a mould
three houis. Serve with sauce accord in «jf to taste.

COTTAGE PUDDING.

Mrs. James Rodger, Montreaf.

One pint of flour, one cupful of sugar, one cupful of
milk, one-quarter cupful of hutter, and two eggs. Bake
three-quarters of an hour.

COUNTRY PUDDING.

Mt'H. James Rodger, Montreal.

Three taV)Iesp()onsful of tlour, three eggs, milk to make
lithe consistency of cream. Before serving it, cut tlie
toj) (juickly in cross-bars and pour preserves over it.

DKMCIOUS PUDDING.

Mrs. James Rodger, Montreal.

Six ounces of sugar, butter, flour, currants and raisins,
four eggs. Steam two hours.

AUNT Nellie's pudding.

Mrs. A. Scott, Ottawa.

Half a pound of flour, half a pound of suet, half a pound
of treacle, the rind and juice of one lemon, a few strips
of candied lemon-peel, three tablespoonsful of cream, two
eggs. Chop the suet fine, mix with it the flour, treacle,
lemon-rind minced, and candied peel, add the cream, lemon-
juice and two well-beaten eggs ; beat the pudding well,

S44

The Canadian Economist.

put it into a floured cloth, and boil three and a-half to
four hours.

ROLL PUDDING.

Mrs. James Ilod(jer, Montreal.

Make a paste of one pound of flour, a quarter pound of
suet, a little salt, water to wet, spread pi'eserves over it.
and roll up. Put in a cloth or bowl, and steam one and
a half hour.

MAIZE PUDDING.

Mrs. A. Scott, Ottawa,

Two cupsfnl of cold boiled hominy, add three cupsful
of chopped ap|)le, juice of two small lemons, one-third
cupful of sugar, two-thirds cupful of Zante currants. Mix
thoroughly. Bake one hour or more in an ordinary oven
till of a light-brown colour, and serve cold.

BREAD AND BUTTER PUDDING (gOOD).

Mrs. A. Scott, Oitaiua.

Make a batter of five 'eggs and c* pint of milk ; add a
little salt before the eggs are put in. Have several slices
of bread about as thick as for toasting, and spread butter
thickly on them. BuLer a pudding-disli, put in a layer
of bread and butter, then raisins and currants, and an-
other layer of bread and butter, until the dish is three-
quarters full. Flavour with nutmeg. Pour over and bake.

POOR man's plum pudding,
3frs. Storij, Ottaiva.

One cupful of currants, one cupful of raisins chopped tine.-
one cupful of suet, two cupsful of flour, three tablespo(>usfui
of molasses, a small teaspoonfui of soda, one teaspoonfid of
salt, half a teaspoonfui of ginger, and spices to taste, wet

Plain Plum PiuhUnq.

345

with enoiififh water or milk to make a stiff batter. Put in
a mould and steam for two or two and a half hours.

HONEYCOMB PUDDING.

Mr>^. Smith.

Tliree cupsful of flour, one cupful of suet chopped finely,
one cupful of milk, one cupful of molasses, one cupful of
i-aisins, half a fupful of currants, one and a half spoonsful
of soda, three of cream of tartar, a little salt. Boil three
hours.

STEAMED PUDDING.

Afiss Annie Shaw, Ottaiva.

Four eggs, the same weight each of ilour, brown sugar
and butter, a few raisins, stoned and dredged with flour,
one teaspoonful^of baking powder, grated peel of a lemon ;
whip the sugar and butter to a cream, add the eggs
fthoroughly beaten), then the lemon-peel and th<^ flour,
with the baking pow<ler well mixed through it, and la.stly
the raisins ; beat the whole well and (quickly together and
pour it into a buttered bowl and put in the steamer im-
mediately. Steam for two houi-s and be sure to keep it
covered tightly and the water constantly boiling. Sweet
siuice.

This pudding is very nice with Indian-meal instead of
rtour and steamed a little longer.

PLAIN PLUM PUDDING.

Mrs, Stewart, New Yorh.

One bowl of bread soaked in water, <lrain the water
off and squeeze until dry, then add the following : one cup
of molasses, one teaspoonful of soda mixed in the molasses,
one snudl pinch of salt, one scant cup of milk, four eggs
well beaten, one tal)les|)oonful of ginger.one apple chopped,
qiiart<'rteaspoonful of cloves, one teaspoonful of cinnamon.

34()

Tlie Canadian Economist.

one teaspoonful of ginger, half a nutmeg, one bowl of
chopped suefc, one bowl of currants, one of raisins, lemon-
peel at your pleasure. Steam or boil for four or fivt-
hours.

CUP PUDDING.

Miss Thomson, Renfrew.

Three eggs, three-quarters of a cupful of sugar, tlnec-
Cjuarters of a cupful of milk, three-quarters of a cupful of
llour, half a cupful of butter, one teaspoonful of soda;
butter the cups, pour in a little preserves, then half fill
with batter, steam twenty minutes. Serve with hot sauce.

BREAD PUDDING.

Miss Thomson, Renfrevj.

One pint of stale bread, one quart of milk, the yolks of
four eggs beaten, a small cupful of white sugar, the grated,
rind of a lemon, and a piece of butter the size of an egg:
mix all well together, bake when cool ; spread it well
with jelly ; beat the whites of the eggs very stiff with
five spoonsful of white sugar, with the juice of a lemon,
pour over the to]) of the pudding, })ut in the oven to
stiffen.

HARD TIMKS PUDDING.

Mrs. James Thomson.

Half a pint of syrup, half a pint of water, tw^) tea-
spoonsful of baking [)owder, one teaspoonful of salt, raisins
to suit taste, thicken with flour as for pound cake, fill the
pudding mould half full to allow for swelling and boil
for three hours.

APPLE DUMPLING.

Miss Thomson, Renfrew.

One pound of suet, one pound of flour, one teaspoonful
of salt, chop the suet fine, mince and add cold water to maKe

Queen of Puddings.

347

I of
lon-

luce-
■iil of
soda ;
If till

oiks of
m-ated,

ivo tea-
niisiiis
fill the
111,1 boil

Ipoonful
Lo maKe

a paste, roll thicker than for pie crust, peel a few large
apples, quarter and sUce tlieiu, divide the paste in two,
enclose the apples in each piece, season with nutmeg or
cloves, then roll uj) in a iioured or wet cloth, tie with cord,
boil for two hours ; serve with melted hutter, a little water
and sugar mixed and boiled, and fla.oured with nutmeg.

SNOW PUDDINCJ.

Mrs. James Thomson.

Half a box of gelatine, one pint of boiling water, two
cupsfnl of sugar, juice of a lemon, melt it, whites of three
e^gs beaten to a froth and njixed, pour intt) a mould ; the
yolks and a teaspoonful of corn-starch and milk to make a
t'listiud, to be served up with the i)udding.

HIKP'S-NEST PUDDING.

Mrs. W. Taylor.

Make a batter with one cupful of milk, one cupful of
sugar, (quarter of a cupful of butter, one ag^, one teaspoon-
ful of cream of tartai, half a one of soda, two cupsful of
tiour; put some apples, cut for pie, into a buttered dish,
pour the batter over and bake in a moderately hot oven.

BREAD PUDDING.

Mrs. W. Taylor.

Slice the bread and spread with butter, line a well but-
Itered dish with them, fill in with apj)les and cover with
the broad buttered on both sides, bake until brown. Serve
Iwith crear.i and sugar.

QUEEN OF PUDDINGS.

Mrs. {Rev) D. Ward rope, Teeswater.

I Six ounces of any kind of cake broken small, fruit cake
lis the nicest, four eggs, keep out the white of one, four

348

The Canadian Economist.

ounces of sugar, a (juart of milk, one ounce of huttcM*, and
the gi'^ted rind of a lemon. Mix all together and bake.
When done beat the white of the egg kept out witli two
ounces of .sugar. Spread this ov^cr the top of the puddintf
for a few minutes to brown sliglitly.

SUET PUDDING.

Mrs. White, Bradford, Pa.

Three cupsful of Hour, two teaspoonsf ul of baking pow-
der, half a teaspoonful of salt, add one cupful of suet clioji-
ped fine, one cupful of fruit, fresh or presei'ved, two-thirds
of a cupful of sugar, milk to make a stiff batter. Steam
one hour and a half To be eaten with rich sauce.

applp: and rice pudding,

Afrs. White, Bradford, Pa.

One teacupful of rice boiled very soft, a little salt ainl
butter, five apples cut fine in the bottom of a puddioi,'
dish. Put rice over the top, and boil three-cjuarters of an
hour. Half a cupful of cream on the rice improves it.
Serve with sauce.

BERRY OR FRUIT PUDDING.

3Irs. White, Bradford, Pa.

One quart of flour, half a teaspoonfid of soda, two of
baking powder, mix, and rub in two large tablespoonsfiil
of shortening, form soft dough, witli milk or water. Rdl
out thin, and spread with any kin<l of berries or fruit, i
Roll it up in a cloth, and place in a steamer. To be eaten j
with lemon sauce.

PARADISE PUDDING.

Mrs. James Young, G(dt.

Ingredients — six eggf, six apples, six ounces of brcad-B The bowl
crumbs, six ounces of sugar, one glassful of sweet cider orBsuet, and on

Eves Puddlinj.

341)

', and
hako.
li two
(Iding

b cho]t-

f-thivtls

Stcaiu

salt antl

\i(l<liiii;

IS (if an

ovfs it.

two of

hoonsful

M-. Roll

hr fruit.

\M'oatt'ii|

molasses, peel of half a lemon cut thin, half a teaspoonful
of salt, one gi-ating of nutmeg. Mode — Peel and mince
the apples, and mix with the sugar and bread-crumbs,
lemon peel, salt, and nutmegs, beat the eggs and add them.
Stir in the cider or molasses. Boil in a well-buttered
mould for three hours, and serve with sauce.

CARROT PUDDING.

il/v'.s. James Young, Gait

One cupful of grated carrots, one of grated potatoes, one
of broad-crumi»s, one of currants, (me of suet, half of sugar,
half of Hour, a little salt, and a little milk. Boil the same
as plum pudding, which it greatly resembles.

FRUIT SUET I'UDDINCi.

Mrs. R(nj, Ottawa.

One cupful of sweet milk, half a cupful of molasses, half
of butter or suet, two-thirds of raisins, two-thirds of cur-
rants, one teaspoonful of soda, one of cloves. Flour
enough to make a stitf batter. Steam two and a-half
hours.

CHEESE PUDDIN(}.

Mrs. {Hon.) McFarlane, Picton.

Two ounces of bread-crumbs, boiled in half a pint of
lilk, when cold add a quarter of a pound of grated cheese,

I two ounces of l)utter, yolks and whites of two eggs, beaten
separately. Season with mustanl, pepper, and salt. Bake

]three-<iuarters of an hour.

eve's puddng.

Miss Young.

If Inead-H Tlic bowl to l)e first rubbed with butter, then a layer of
cider orS^'^t, and one of bread-ci'umbs, and one of apples ; then

350

The Canadian Kconomiat.

suet again, and so on, as before, till the l)o\vl is full . Orate
the rind of a lemon and mix with the bread-crumbs. Beat
up two eggs with a little milk, the juice of a lemon, and
sugar. Pour over the whole. Eitlier to be baked or
steamed.

FIG PUDDIN({.

Cookery for Invalids.

Chop half a pound of figs very finely, mix them with
a quarter of a ])ound of coarse sugar, a tablespoonful of
treacle, four tablespoonsful of milk, half a pound of flour,
a quarter of a pound of suet, an egg, and a pinch of grat-
ed nutmeg. Put the pudding into a buttered mould, ami
boil for four or five hours.

OATMEAL PUDDING.

Coohery for Invalids.

Mix two ounces of fine Scotch oatmeal in a (quarter of
a pint of milk ; add to it a pint of boiling milk, sweeten
to taste, and stir over the fire for ten minutes, then put in
two ounces of sifted bread-crumVjs, stir until the mixture I
is stiflT, then add one ounce of shred suet, and one or two]
well-beaten eggs ; add a little fiavouring or grated nut-
meg. Put the pudding into a buttered dish, and bakej
for one hour.

LAYER PUDDING.

Cookery for Invalid s.

Make a crust as for fruit pudding. Roll it out and linej
a buttered basin with it. Lay at the bottom a layer of
jam or treacle, and so on until the basin is full. Boilaiij
hour and a half.

CHAPTER XXI.

FRIKD CREAM BATTPp urrr,

i Vge .spoonsful of iar f *''^''' '*" *« taste, two
«p«onsf„I of crea,„ f tlit '"''•''^"' "^ ""'k two

,„;j ''- Hour, flavou.. with\u^!,v'r„,rf:;;vtH''^tt-

HATTKR PUJJDINO.
One int '^"' ^''"'^ ^'•""■''/'' ««<"'•«•

'fe ■''"■^■'- ""^"""s "C.'^e r^n"- '•'"•P'- •■""' '-%

* "'^''"-/•"^■•ters o1- an ho," "'.Se^::':",^ ^<'^>-»ourId

»:»eive With sauce.

LEMON PUFFS

He»™XLfe^^ the ,raw ri„, of

K' P^P- Bake in th:^'^7a5,\':::P- o"n'

352

The Canadian Economist.

FRITTERS.

MvH. A. Baldiuhi, Ottawa.

One pint of sour milk, three tablospoonsfiil of shorten-
ing, two eggs, one teaspoonful of soda, a little salt and
flour enough to make a stiff batter. Fry in lard same as
dough-nuts. Dip the spoon in the lard and the douirh
will not stick. This makes a nice dish for 'tea, eaten with
maple syrup or with melted sugar.

STEAMED JJATIEU PUDDING.

MrK Breckoii, Oftavja.

One cupful of sour milk, three eggs, half a ( u})fui of
butter, two teaspoonsf ul of baking powder. Flour enough
to make a thick batter. Steam for an hour or moic,
serve with sugar sauce.

POTATO PUFFS.

Mrs. CranneU, Ottaiua.

Two cupsful of cold mashed potatoes, with two table-
spoonsful of melted butter which has been l:)eaten to a
cream. Add two well-beaten eggs and one cuj ful of
cream or milk. Pour into a deep dish aad bake in a quick
oven.

CRULLERS.

Miss Do uglas, K i ngsto n.

One cupful of sugar, one of buttermilk, three table-
spoonsful of melted butter, two eggs, one teaspoonful of
soda. Mix as soft as possible.

CHOCOLATE PUFFS.

Miss Elliott, Guelph.

Beat very stiff the whites of three eggs, and then beat
in gradually half a pound of powdered loaf sugar. Scrape

Fritters of Cah' <imt Puddimj.

353

down very fine three ounces of the best chocolate, pre-
pared cocoa is better still, and dredge it with flour to
prt'vont its oiling. Mixing the flour well among it.
Tlu'U add it gradually to the mixture of white of egg and
su<far and stir the whole very hard. Cover the bottom
of a s(|uare tin pan with a shert i>f fine white paper, cut
to fit exactly. Place upon it thin spots of powdered loaf
sii<,far about the size of half a dollar. Pile a portion of
the mixture, on each spot, smoothing it with the back of
a s[»()on, or a bnmd knife dipped in cold water: Sift
white sugar ov(^r tlu; top of each.

COCOA-NUT PUFFS.

Miss Elliott, Gael oh.

Break up a large ripe cocoa-nut. Pare the pieces and
lay them awhile in cold water. Then wipe them dry and
grate them as finely as possible. Lay the grated cocoa-nut
ill well formed heaps on a large handsome dish. It will
require no cooking. The heaps should be about the cir-
cumference of a half crown, and nuist not touch each
nthei. Flatten them down in the mi'Mle as to mako a
liollow in the centre of each heap, and upon this pile some
very nice sweetmeat. Make an excellent whipped cream
well seasoned and flavoured with lemon and beat it to a
stiff froth. Pile some of this cream high upon each cake
ovei- the sweetmeats, if on a supper table you may arrange
them in circles round a <!:lass stand.

FIUTTF.RS OF CAKE AND PUDDING.

.1/;n.s Eli'iott, Giu'lpk

Cut plain pound or rich cake into small square slices
half an inch thick, trim away the crust, fry them slowly
a light brown in a small quantity of fresh butter, and
spread over them ; when done, a layer of apricot jam, or
of any other preserve, and serve them immediately. These

nr,4

The Canadian Eeonomwt

fritters are improved })y being inoistened with a Ijtt It-
good cream before they are tried, they must tlien be
slightly floured. Cold plum-pudding sliced down aw
thick as the cake, and divided into ])ortion.s of ecpial size
and good form, then dipped into batter, and gently fried,
will also make an agreeable variety of Irittei*.

MINCE MEAT FRITTERS.

Mlm Elliott, Gudph.

With half a ])ound of mince meat mix two ounces of
fine bread-cruml)S (or a tablespoonful of flour), two eggs
well beaten and the strained juice of half a small lemon;
mix these well and drop tlie fritters with a dessertspoon
into plenty of very pure lard, fiy them from seven to
eight minutes, drain them on a napkin, and send tlioni
very hot to table. They should be (piite small.

TO MAKE CRULLERS.

Mvf^. J. H. I\ Gihson.

One pint of milk, half a pound of sugar, three eggs, two
tablespoonsful of melted butter, lialf a nutmeg grated into
the milk and eggs, two teaspoonsful of National Baking
Powder to each pound of Hour, and mixed with the Hour.
Mode; Stir milk, sugar and eggs together, with some
flour; add the melted butter, after which stir in the rest
of the Hour, making a soft dough ; cut the dough-nuts into
small pieces, roll into strij)s and twist together; place
them into a dish of boiling lard, an^' turn until browned
nicely. These, when placed before an epicure, will cause
him to smack his lips with delight.

PUFFS.

' Mrs. Hunt, Boston.

Two cupsful of Hour, one cupful of milk, not quite one
cupful of water. The irons you bake in must be very hot
before you put in the batter. Butter the irons well.

To Midi' Apple Friffei's. 355

FllKXCH TOAST.

Mrs. Hunt, Boston.

Cut in slices a l)iick loaf, three e<r^s, a pint of milk,
sweetened and seasoned with nutmeg ; lay the bread in
the mixture for three miniites ; fry on a buttered griddle ;
eaten with Imtter.

CRULLKRS.

Mrs. (Rcr.) K. MarLennan, P. E. I,

Four eggs, two cupsful of sugar, one cupful of milk, a
pieci; of butter the size (jf an egg, one teaspoonful of cream,
and two of cream of tartar, four and a half o!" five cups-
ful of flour ; mix eream of tartar in the flour, and dissolve
the soda in the milk.

(JOOD PLAIN DOU(.H-NUTS.

Mra. (Rcr.) K. MacLcnnan, P. E. I.

Five cupsful of flour, one cupful of sugar, one table-
spoonful of lard, one i'^^^^, a pineh of salt, flavour to taste ;
mix in the flour, flrst, a teaspoonful of soda, and two of
crwun of tartar, then add the other ingredients ■ use cold
water or sweet milk for mixing ; fry in lartl.

TO MAKE APPLE FRITTKHS.

Mrs. Tho^. McKay.

Take one pint of milk, three eggs, salt to taste, and as
much flour as will make a batter; beat the yolks and
whites separately, add the yolks to the milk, stir in the
whites with as much flour as will make a batter; have
ready some tender applets, peel them, cut them in slices
round the apple ; take the core carefully out of the centre
of each slice, and to every spoonful of batter lay in a slice
of the apple, which must be cut very thin ; fry them in
hot lard to a lisfht brown on both sides.

:}.•)(;

Till' Carnidiitn fJcovinnisf.

H{1KI> KINUEHS.

MisK Helen II. Li'sJie, KivffHloth.

Cut stale hn-ad in slices rather thick, cut these iu fin-
jLfers, prepare a custard, that is, heat an e^% add milk,
sutjar and Havouring; in this soak the hread for an hour
or more, fry these in hutter and juTanj^e on a dish in tin-
form of a ])yniniid, sprinkh; with sut^mr and ])ut jelly
aronnd.

BATTER l'rhl)IN(J.

Mrff. McKarlilan, CoIhuwij.

One pint of milk, four cj^ojs, two even cupsful of floui
prepared, ono tahlespoonful of salt; heat the yolks, afjd
the milk and salt, then the Hour, lastly the whites of tlic
eggs; bake at one <> in a huttertMl dish forty-five mimitos;
eat with trood sauce.

CRILLERS.

J//'.s'. H. McE/roi/, Richmond, Out.

Take six teaspoonsful of baking powder, half a cupful
of ])utter, three eggs, two cupsful of sugar, two cupsful of
cold water, two pounds of Hour ; mix baking powder and
flour togethei-, add the butter, then mix the eggs, su<,'ar
and water toirether, and add to the flour and batter and
fry in hot lard.

T.AKKI) RATTKK FTDDINT!.

Mi's. ThomHoii.

Allow a pint of cold milk, four tablespoonsful of tloiii
two eggs, and a little salt. Stir the flour smooth in a part
of the milk ; then put in the eggs without first beatinir,
and beat them well with the mixed flour, then add the
remainder of the milk and the salt, and when well stirred
together, pour it into a buttered dish, and bake it half an
hour. When it is done, the whole top will have risen up.

lid tier P Lidding.

3o/

So lon^' u.s tlicio in a little sunken spot in the centre, it is
not l>aked enouofb. Make a cold or hat sauce as you pre-
fer. This makes an ample pudding for a family of four.
A batter j)ud(lin<jf will not be li«;bt unle.ss it is put in the
(ivon immediately «»n being made.

CRUI.LKHS.

Misa Ri the it situ.

One pound of butter, one pound of sugar, eijjjht eggs, one
iiutnu'g,on«M|uart ofbutternnlkjoneteaspoonfui of soda, one
tcjisj«)()nful of smR, iUid as nuich Hour as will make a soft
(loULili. Frv in hot lard,

DorUH-NUTS.

Mif*K Stri'urf.

One egg, one jdntofmilk, one eupful of sugar, thi'ee table-
s|to()nsful of butter, half a nutmeg, thiee spoonsful of
liaking powder ; mix with flour, enough to i'<>ll out.

CRULLKHS.

MUs KrnmeHuc Thtnason, Olhnrn.

One teaeupful of cream, one and a (juartei* of sugar, a
siiltspoonful of salt, three eggs, a level teaspoonful of vSoda.
Flavour with nutmeg, or cinnamon ; mix soft and fry
i[iii(l<ly in hot lard, and roll in white sugar while hot.

BATTER PIDDINC.

Mrs. M'"dliam><, G handle re.

Three eggs, the whites and yolks beaten separately, three
tablespoonsful of flour, one teaspoonful of butter, half a
pint of milk, salt, add the whites last, the flour must be
I'eaten in the yolks of the eggs, and the milk by degrees,

358

The Canadian Economist

HATTER PUDDINl}.

' Home MesseiKjei'.

Six eggs beaten light, six tablespoonsful ot'tlour sifted,
one quart of sweet milk. Bake an hour.

KlUEI) CKEAM, CKEME i'JUTE.

Home Mcsse v gcr.

Every one 'hould try tliis reci[)e. It will surprise many
to know how soft cream .should be enveloped in the crust;
it is an exceedingly goo«l dish for a dinner cour.se, or for
lunch or tea. When the pudding is hard, it can be rolled
in the eij^g and bread crund)S. The moment the i}^^g touches
the hot lard, it hardens and secure;; the pudding, whicli
softens to a creamy substance verv delicious. In«i:redient.s :
One pint of milk, five ounces of sugar (little more than a
half-cupful), butter the size of a hickory nut, yolks of three
eggs, two tablespoonsful of corn-starch, and one tablespoon-
ful of flour (a generous) half-cupful altogether, stick of
cinnamon, inch long, half a teaspoonful of vanilla. Put
the cinnamon into the milk, and when it is just about to
boil, stir in the sugar, the corn-starch, and flour, the two
latter rubbed smooth with two or three tal)lespooiisful of
extra cold milk. Stir it over the fire for fully two minutes
to cook well the starch and flour; take it fiom the fire, stir
into it the beaten y<dks of the eggs, and return it for a
few moments to set them ; now again taking it from the
fire, remove the cinnamon, stir in tlie buttei- and vanilla,
an<l })our it on a buttered platter until one-third of an ineli
high. When cold and stiff* cut the pudding into ])arallelo-
grams about three inches long and two wide ; roll these
carefully, first, in sifted cracker-crumbs, then in eggs,
(slightly beaten and sweetened), then again in the cracker-
crumbs. Dip these into boiling hot lard (a wire basket
sliould be used if convenient), and when of fine colour,
take them out and place them in the oven for four or five

Stale Bread Fritters.

359

minutes to better soften the pudding. Sprinkle over pul-
verized sugar, and serve immediately.

DOUGHNUTS.

Mrs. McQnan'ie

Two cupsful of good sugar, three eggs, one cupful of
sweet cream, one teaspoonful of cream of tartar, one tea-
s|)0()nful of soda, one teaspoonful of salt, and one nutmeg ;
mix the sugar with the flour, and the cream with the
(■i:gs ; there should be four cupsful of flour ; roll out haul
iiiul fry.

FRITTERS.

Couiinon Sense in the Household-

One ))int of flour, four eggs, one teaspoonful of salt, one
pint of boiling water ; stir the flour into the water by de-
i^'rees, and stir until it has boiled three minutes ; let it get
ahnost cold, when beat in the yolks, then the whites of
tlie eggs, which must be previously whipped stifl'.

PANCAKES.

Common Sense in the Household.

One pint of floui-, six eggs, one saltspoonfid of salt and
same of soda dissolved in vinegar; milk to make a thin
batter. Begin with two cups and a<ld until the batter is
of the right consistency ; beat the yolks light, add the
salt, soda and two cupsful of milk, then the flour and
beaten whites of eggs alternately, and thin with more
milk.

STALE BREAD FJUTTERS.

Miss Beccher.

i\\i stale bread in thick slices, and put it to soak for
several hours in cold milk, then fry it in sweet lard, and
eat it with sugar, or molasses, or a sweet sauce : to make
it more delicate, take oft* the crusts.

300

2'he Canadian Econonfiwt.

MUSH OR HASTY PUDDING.

M'hs Beech cv.

Wet up the Indian meal in cold water till there are no
lumps, stir it gradually into boiling water which has })een
salted, till so thick that the stick will stand in it, boil
slowly, and, so as not to burn, stirring often; two or three
hours' boiling is needed. Pour it into a broad deep disl),
let it grow cold, cut it into slices half an inch thick, Hour
them and fry them on a griddle with a little lard,oi' bake
them in a stove oven.

iJArrEii PUi)DiN(J.

MifiB Beeeher.

One quart of milk, twelve tal)lespoonsful of tloui', nine
eggs, a teaspoonful of salt; beat the 3^olks thorouglily,
stir in the flour and add the milk slowly; beat the whites
of the eggs to a froth, and add the last things; tic in a
floured bag and boil two houi-s.

■<^4ii'''--

CHAPTER XXIL
PUDDING SAUCES.

ALMOND SAUCK.

Warnet* Every-ddy Cookery.

AN ounce and a half of sweet almonds, seven bitter
almonds, two teaspoonsful of o]an<^e-f1ower water,
yolks of two or three eggs, three tablespoonsful of cream,
five hnnps of sngnr, or to your taste. Blancli <ind pour the
liittcr and sweet almonds in a mortar with the orauije-
tlower water until they are a piilp, then put them into a
delicately clean saucepan with the cream, the yolks of the
I'ggs, well beaten, and sugar to your taste ; whisk it over
a moderate fire until it is smooth and frothy, and serve it
up with pudding.

SAUCE FOR SPONGE PUDDlXfl.

IIoiYic Mrss-eiKjcr.

Two cupsful of sugar, one of Vtutter, yolks of two aggs,
lieaten to a cream ; heat over the kettle top, add the beaten
whites ; flavour to your tiiste.

PUDDFNO SAUCK.

Hon I e Messe nye i :

Three tablespoonsful of white sugar, one even table-
spoonful of flour, a piece of butter the size of an egg,
stirred to a cream ; stir in gradually two tablespoonsful

362

The Canadian Economist.

of mace compound, add a teacupful of boiling water ; then
set into a kettle of boiling water, stirring it constantly
until the flour is cooked.

FAIRY oil nun's BUTTKR.

Home Mmsewjfv.

One tablespoonful of butter, and tln-ee of powdered
sugar stirred together, till very light ; grate a little nut-
meg over the top.

MACE COMPOUND.

Home Messenger.

To take the place of sherry wine in puddings and sauces,
soak half an ounce of mace eight hours in one teacupful
of lemon juice, add half a teacupful of boiling water and
scald twenty minutes.

RAISIN SAUCK.

Home Messenger.

Cut half a pound of raisins and stew them in three tea-
cupsful of water into which has been stirred, three table-
spoonsful of imperial grits, and one saltspoonful of salt ; let
stew thirty-five or forty nunutes, add half a teacupful oi
six tables) )Oonsful of sugar and grate in half a nutmeg.

LEMON SAUCE.

Mrs. White, Bradford, Pa.

One lemon, six pieces of loaf sugar, one teacupful o!
cold water, pare the rind from the lemon, and cut this in
thin strips, put these strips of lemon rind into a suiall
saucepan together with the lumps of sugar, and cover
these with the coM water; scpieeze into the mixture the
juice of the lemon ; put the pan over the fire and stir the
contents until boiling, let all simmer slowly for twenty

Flavourluff for SaiiceH.

3G3

minutes. This sauce should V)e poured over the pudding
with which it is serve<l, so that the lemon rind may gar-
nisli the top of the pudding.

I'UDDINCi S.VrcE.

il/i'.N'. (t. M. Iliifihlnon.

Two eggs well Ix^aten, one cupful of whit*' sugar, when
mixed pour over a cupful ol boiling milk and stir rapidly ;
fliivour as you please.

SAUC'K FOR PITDDIXC.

Mrs. Hunt, Boston.

One cui)ful of sugar, one egg, one tablespoonfid of boiled
milk, half a tablespoonful of lemon juice ; beat the eggs
and sugar, put the boiled milk into it.

Pl'DDINCi SAUCE.

J/i«x AU'ia McKd'/.

Smooth rioui- in cold watei', and add boiling water, sugar
and spice, with the same (piantity of butter as Hour; stir
over a slow fire.

LEMON SAUCE.

il//.s.s' Hot)et'tsoti, Thot'olO.

Two cupsful of brown sugar mixed to })aste with butter
the size of an t gg, add two tablespoonsful of cream or
milk, stir well, and put in a cup of boiling water ; boil
fifteen initnites, season with lemon or vinegar.

FLAVOURING FOR SAUCES.

Mrs. Wilktt, Chamhhj.

Take ]»ie-plant, peel as if for pie, stew and strain same
as fur jelly. To one ([uart of juice add one pound of
l>rown sugar; \vn\ twenty niinutes, remove from fire,

364

The Canadian Economist.

bottle and cork tight ; quantity to be used aceoidiiiy; to
ta«te.

PLAIN WHITE SAUCE

Invalids Cook.

To a teaHpoonful of arrowroot mix very gia(hially lialf
a pint of new milk ; add a few grains of salt, and then
put it into a small clean saucepan ; stir it one way over a
good fire till it boils, and for a minute or two afterwards.
Then put to it bj'^ degrees two ounces of butter, cut in
little bits, and keep stirring till this is quite dissolved,
when serve immediately. This is a very good plain sjukt
for pouring over boiled fowl or wherever a white sauce is
directed. It may be flavoured with lemon-peel very
thinly pared, and a little pounded mace if liked ; and it
may be made ri(;hei" by the addition of a little cieaiii.
But the secret of making it smooth an<l white is, never
to cease stirring for a moment, because the butter in that
ease would turn to oil, and Hoat instead of mixing. If
arrowroot is not at hand, flour w^ill do instead but the
other is nicei-.

HARD SAUCE.

I^resht/fcruDL

Beat one cupful of sugar and half a cupful of l)utter
to a light cream ; add the whites of two eggs well beaten,
and a tablespoonful of orange, lemon, currant, or any
other juice with such seasoning as is agreeable ; Iteat all
tooether a few minutes ; set on the ice to harden.

OllAXGE SYRUP.

This syrup is so easily made and can be used so con-
stantly with advantage that no housekeeper should be
without it. Select ripe and thin-skinned fruit, squeeze
the juice through a sieve ; to every pint add one and a
half pounds of powdered sugar, boil it slowly, and skim

Orawje Syrup.

305

as long as any .scum rises. You may then take it off, let
it f,a-ow cold and bottle it off; be sure and secure the
corks well. Two tables poonsful of this syrup, mixed in
melted luitter, mak«; an adniiraVjle sauce for plum or
batter-pudding.

SWEET 8AUCE.

Allow (me ounce of sugar (brown is the best) to each
person to be served, half that amount of l>utter creamed,
and the yolk of one egf^, flavouring highly with a fresh
lemon.

maim:k svrup fok i'rj)i)iN(j.

Godei/s Book.

Boil maple sugar, with very little water, clarify with
etro- and strain the svi'up. V^ary by meltini' a little butter
in it after straining. Wiien maple sugar is expensive,
use half coffetf-sugar. C'offee-sugar syrup, made as above,
is tlie next thing to ma})le-s\'ru[).

PLTI)DIN(J SAUCE.

Godcffs Bool'.

One cupful of butter, half a eu[)ful of sugar, yolk of one
egg, beat together ; stir in half a cupful of boiling water;
let it come to a boil, and when ready for use, flavour to
taste.

OKANGE SVIU r.

Select ripe and thin-skinned fruit ; squeeze the juice
tlirough a sieve, and to every pint add one pound and a
half of loaf sugar; boil it slowly and skim as long as the
scum rises; then take it off, let it grow cold and bottle it.
Two tablespoonsful of this syrup, mixed with melted
butter, make a nice sauce for plum or batter puddings.
Three tablespoonsful of it on a glass of ice-water make a
delicious beverage.

Sfid

The Canadian KconomAnL

|'lIi)I)IN(J SAUCK.

Godeys Bool*'.

Whites of three eggs, beaten with one cupful and a lialf
of powdered sugar, and a glass of any well flavoured jelly
or preserve.

SAUCE.

GodcAjH Book.

Beat together one egg, one teaspoonful of corn-starcli,
one tablespoonful of flour, and two of sugar. Stu- it into
half a pint of milk and flavour with vanilla after it is ro-
moved from the fire.

SAUCE NO. -2.

Godcyfi Booh.

One cupful of brown sugar, two tal)lcspoonsf iil of cream,
one ounce of butter. Stir the butter and sugar thoroughly ;
then add a little of the cream at a time, to keep from
separating ; add raspberry vinegar for flavounng.

CHAPTER XXIII.
HOME-MADE EXTRACTS.

EXTRACT or SPICES.

Coolie ry for In va I i (is.

CRUSH a niitineg,a dozen cloves and one blade of ginjijer
put these into a small bottle and cover with unsweet-
ened gin. Shake occasionally, and at the expiration of a
fortnight let the spice settle ; drain off the extract and
again let it stand until perfectly bright. A few drops of
this is useful for flavouring.

VAN ILL A.

Coohivij for Invalids.

Vanilla should be cut into small pieces, and should be
covered with brandy— not more than two tablespoonsful
>>houldbe allowed for a stick of vanilla.

hEMON-PEEL.

Cool'crij for Invalkh.

The most important flavouring is that of leniOn-])eel
which is too often wasted when the juice is used. If a
lemon has to be sent to tal>le to eat with fish, rice, &:c., it
oan be previously pared, or the less to interfere with its
appearance, grated. If the peel is not required for im-
mediate use, put it into a wide-mouthed bottle containing
ft little gin. When it has stood a few days a delicious

3()8

llie Canadian EconomU^t.

flavour will bo rea<ly ; tho flavourin<^ can also be usuil for
rice puddin^^s, &;c. The grated peel may be mixed with
sifted HUgar, put into a bottle and corked; it will thus
retain the flavour of fresh peel for some time.

ALMOND FLAVOURING

Cookery jov Inval'idx

Blanch bitter almonds, ])ut them into a l>ottle and cover
with gin, shake occasionally during three or four weeks,
then drain off the liquid, allow it to stand until fiiit' and
it is ready for use.

TO PRKSKRVE ORANGE PEEL.

Mrs. Evans, Brlsfof, Quo.

(Jut the oranges in halves, take out the pulp, put the
peel in strong salt and s[)ring water to soak for three
days. Repeat this three times, then |)iit them cm a sieve
to dry ; bail it and skin until ([uite clear; let the pouls
simmer until quite transparent ; <lry them before the fire:
take loaf sugar with just suHieient water to dissolve it,
whilst the sugar is boiling put in the peels, stirring con-
tinually until all the sugar is candied round them, then
put them to dry either before the fire or in an oven, and
when perfectly dry, put them past for use.

NUTME(i EXTRACT.

J/iffle Dinners.

Grate or pound a few nutmegs, put in a bottle, and to
each nutmeg allow about two tablespoonsfnl of gin.

CLOVE EXTRACT.

Little Dinners.

Take an ounce of cloves, pound them, put them into a
half-pint b)ttle, and fill up with gin.

Cap'dlaire or Simple St/ruj)

300

VANILLA.

Litf/f-Diitwrfi,

Cut H stick into voiy small pieces. Put into a small
liuttle aiul add two tablespoonsful of brandy.

ALMOND FLAVOUR.

Little Dinners.

The almonds in thi.s flavour will be usoful for ring
cakes, mince-meat and other purposes.and will keep a lon^
tiiiic in the bottle, as they retain a threat deal of the spirit.

EXTRACT OF LEMON- I'ELL.

Little Dinner!*.

Peel very thinly twenty-fiv(i lemons, put the peel into
two quart bottles, fill them up with brandy or unsweet'
cikmI \f\\\, shake them occasionally durino- a month, then
(hiiin off' the li(pior into small bottles. The peel, will keep
tor years, and can be used chopped finely for any puqiose
wliere lemon-peel is required.

FLAVOURIN(} FOR CAKES.

Mrs. W. B. Mc Arthur, Carleton Place.

One ])int of alcohol, two ounces of vanilla, two ouncea
uf lemon, two ounces of almond.

CAPILLAIRE OR SIMl'LE SYRUP.

Little Dinners.

Tliijs syrup if properly made will keep a long time. Put
a i)ound of the finest loaf sugar in large lumps, into a pint
iind a half of boilinij water. Stir until dissolved, and

• • «

then let it boil till it beo^ins to thicken and assume a slight

... . ®

vellow tintre. Skim it carefullv all the time, and if due

attention is given to this, it will require no other clari-

370

2^he Canadian HiunmrniHt.

ticatioM. VVlien finislHid, put tlio syrup into a jug, aiul but-
tle it wlit^n perfectly cold.

ESSENTK or (HlAN(iK.

Ihutk of the Ifonsp/tidd,

Ra.sp tlie rind of «;i<jfl»teen China oranges, and sciuccze
in the juice, of six of them, mix tlic whole well and boil it
in some syrup twenty minutes, stiiring it all tlu; time.
When cold put it into liottles for use.

ESSKNCK OK LEMON.

Book of the HotxHeluAd.

Rasp the lemons very thin, to a (piartc- of a pound of
raspings allow oni; ]>ound of sugar, i)owdered as finely as
possible. Mix well till it is all of a colour and well in-
eorporated, press it down into small jars, tie white paper
over it, and then leather or bladder. In one month it will
be ready for use.

i3 '^^1^^.

CHAPTER XXIV.

MEHIN(JIJKS.

ilA/««» EtVie, Dttr'w, Oftan-d.

rj^HE wliitcsof tlireo »'^t»s, ono cupful of white su;4{ir.
.L Boat tlio etjr»r.s to a stiti* frotli : add the sugar, and
})eat togetlier until tlio mixture i.^s •*«> stiti* that it will
not run. Droj* on »>;r('ased pajHT, an i cook foi- half an
liour in a slow oven.

TO MAKK A KKKr.CH MKUIN(JlTE.

Home Mesae lifjcr.

To each white of an egj^, lu'atcn as stiff' as possihle,
take two heaping' tahlespoonfuls of pulvrriscd sui^ar, sift
it slightly and slowly into the whites, stirring till smooth ;
spread over your pie, pudding, oi" fruit, sift a very trifle
of sugar over the toj), and bake (piickly. If the oven
browns too fast, shade the meringue with a prper that
does not touch it.

ITALIAN MEKINlJL'KS.

Home Mesne njcr.

Boil four ounces of sugar slowly and steadily, with two
talilespoonsful of water till it begins to crystalize, which
can be told by its forming long threads, as you give
the skimmer a sudden jerk ; then pour this into the
whites of two eggs, beaten to a very stiff' froth, and stir
for five or ten minutes oft' the tire ; sprinkle the top with
split and blanchc<l almonds, aiid bake as you <lo French
mtringues.

372

The Canadian Economist.

APPLE MERINGUE.

J//.s'.s R. McXachtan, ('oho t try.

Sweeten and spice some nice apple sauce, beat in two
or three ejjjgs, pour into a pudding-dish, and })ake quickly.
When well crusted over, cov<n' with a uieiingue, made by
whipping stiff the whites of three eggs with a little sugar.
Shut the oven door to tinge slightly,

AN APPLE MEUINGIIE.

Nrs. Thnnas McKay.

This is a delicious, quite showy dish, easy to make, and
good when it is done. It needs gcjod ap; js, that is, those
with a sprightly flavour ; pare, r|uarter, and remove the
cores ; stew in an enamelled saucepan, with sugar to
taste, and a little cinnamon, as soon as the apples are done
through, having kept the ({uai'ters as whole as possible,
turn them into a pudding-dish ; be careful not to break
them up. While the apples are cooking, get the meringue
ready. For a moderate sized dish, use the whites of four
eggs, beaten to a firm froth, tour ouaces of sugar, and
flavour with lem<m ; spread this over the apples in the
dish, .set the dish in the oven, and bake until the surface
is well and evenly bi-owned. Serve hot for dessert, hut
some prefer to let it get cold, and «'at it with cream.

MERINCJUES.

Book of the Household.

Whisk the whites of nine eggs to a solid froth, then adil
the rind of six lemons grated extremely fine, and a spoon-
ful of sifted sugar. After which lay a sheet of paj)er on
a tin and with a spoon drop the mixture in little hinijis
separately upon it, sift sugar over and put them to bake
in a moderately heated oven, taking care they ai'e done of
a nice colour ; then f)ut raspberry, apricot, or any other

Ifnfian Mticaroons.

573

kind of jam between two of these bottoms, lay them to-
gether, and set tliem in a warm place, or before the fii'e to
dry.

APPLE MERIN(JUE PIES.

Common Sense in tlte Household.

Stew and sweeten ripe, juicy apples, when you have
pared nnd sliced them. Mash smooth and season with
nutmeji;. If you like the flavour stew some lemon-peel
witli the apple and remove when cold. Fill your crust
and bake until just done. Spre?.d over the apple a thick
meringue made by whipping to a stifi' Froth from tlie eggs
for each |)ie, sweetening with a tablespconful of powdered
sugar for each v^<x. Flavour this with rose water or
vanilla. Beat until it will stand alone, and cover the pie
thrt «^-quarters of an inch thick. Set it back in the oven
until the meringue is well set. Should it colour too darkly,
sift powdered sugar over when cold. Eat cold. They
are very fine. Peach pies are even more delicious.

ITALIAN MACAROONS.

Godeys Booh.

Take one pound of almonds blanclietl, pound them very
tine with the whites of four eggs, add two pounds and a
halt' of sifted loaf-sugar, and rub them well together with
the })estle. Put in by degrees about ten or eleven more
whites, working them as well as you put them in ; but
the l)est criterion to go by in trying their brightness is to
hake one or two, and if you find them h^'avy, use one or
two more whites. Put the mixture into a bi.scuit-funnel,
and lay them out on wafer-paper in pieces about the size
of a small walnut, having i-eady about two ounces of
hlanehed and dry almonds cut into slips, put three or four
pieces on each, and bake them on wires, or a baking-plate
ill a slow oven. Almonds should be blanclied and dried
giadually two or three days before they are u.sed, by

374

The Canadian Economist

which means they will work inucli better, and where lar<;(!
quantities are used, it is advised to grind them in a mill
provided for that purpose.

mkhinguf: of aim'les.
Cassfll's Dictionary of Cooh ry.

Take twelve aj)ples (Russet or Ribstone pippins are tlie
best, as they are less watery than others), rut them in
quarters, take out the cores and slice ; ])lace tliem in a
stewpan, and stir over a brisk fire for a quaiter of an
hour, with six (junces of butter and a (jiiarter of a pound
of pounded sugar ; when cool add two ta})lespo(msful <if
jam, according to taste. Place the whole in the form ol"
a pyramid in the centre of a dish and cover thickly with
the whites of three eggs whipped to a firm cream witli a
quartei* of a pound of pounded sugar. Lay this mixture
on, spiinkle more sugar over and bake. When done the
meringue should have acquired a pale yellow colour.
Time about ten minutes to bake.

(REAM MKIUNCJUE.

Common Sense in fhc Household.

Four eggs (the whites only) whipped stiff, with one
pound of pomided sugar, lemon or vanilla flavouring.
When very stifi' heap in the shape of half an egg upon
stiff letter-paper, lining the bottom of your baking-])an,
have them half-an-inch apart. Do not shut the oven door
closely, b t leave a space through which you can watch
them. When they are a lifjht yellow brown, take them
out and cool ({uickly. Slip a thin bladed knife under
each ; scoop out the soft inside and fill with cream
whippe<l as for charlotte russe. They are veiy fine. The
oven should be very iiot.

CHAPTER XXV.
CUSTARDS, CREAMS, fcc.

FLOATING ISLANDS.

Jlfr.s. Bfilihv'ni.

SET tliree pints of nuw milk over a kettli' of boilinpf
water, ItoMt the wliites of six o«]^gs to a stiff froth
and when the milk boils put it in, in spoonsful, when
scalded throuoh turn over, and when sufficiently cooked
take tb jm out carefully and put on a plate. Beat the
yolks with sujL^ar enough to make a rich custard, pour
into the boiling milk and season with lemon. ^\ hen cohl,
place the whites on top of the custard.

APPLE SNOW.

M I'fi. lirecl'on, Offuwa.

Put twelve good tart apples in cold water. Set them
over a slow fire. When soft, drain off the water, strip off'
the skins, core them, lay them in a deep dish. Beat the
whites of twelve eggs to a stiff froth, then add the beaten
whites and beat the whole to a stiff" snow, then turn into
a <lessert-<lish. Ornament with mvrtle or l)ox.

HOILKI) (USTAlll).

il/i.s'.s J. W. Carniicharl, Bry.^o)t.

Two taldespoonsful of corn-starch to one quart of milk.
Mix the corn-starch with a small fpiantity of milk and

370)

The Cdnadvtn Economist.

Havoiir with lemon, Beat two eggf^, heat the (juart of
milk to nearly boiling point, then add the mixed corn-
starch, the eggs, and four tablespoonsful of sugar. Stir it
till it thickens. Pour into custard cups.

BAKED CUSTARD.

Anonymous.

Boil one pint of cream, one half-pint of milk, cinnamon
and lemon-peel a little of each ; when cold mix the yolks
of three eggs, sweeten to make your pie-plate nearly full
after lining with good paste. Bake iifteen minutes.

CHICKEN CUSTARDS FOR rtlX.

Mif^s Hopkirk, Ottawa.

Take the yolks of four eggs, beat them up, to wliich
add iive small custardcupsful of good plain chicken broth,
mix the whole together, pass it through a sieve and till
your cups with it. You then proceed to steam them in
the same manner you would a cabinet pudding, observin*,'
that the heat must not be too great as otherwise the con-
tents would become hard and cviidle.

N.B. — This receipt may be followed for making any
sort of savoury custard, with the only diffen'nce of sub-
stituting veal, beef, or any kind of broth you may have,
for the chicken broth.

CHOCOLATE CREAM CUSTARD.

Mrs. (Rev.) A. Kemp, D.J)., Ottawa.

Set on to boil a quart of new milk, mix with half a
cupful of cold milk, two ounces of grated sweet chocolate,
pour some of the boiling milk to it, and then pour back
into the pan of boiling milk, stirring it all the time, when
heated through and just coming to boiling point, add
the yolks of six eggs which have been beaten with a cnii-

Ahnond Cm^tard.

i i

ful (»f powdered sugar, when tliese are blemled add three
whites beaten with a little extract of vanilla, reserving
tlie other three whites for frosting. This is enough for
ten cups.

POTATO CUSTARD.

Miss Lesslu', Kingston.

To four medium-sized potatoes, boiled and mashed, a<ld
two large tablespoonsfid of sugar, two eggs, one cupful
of milk, and one ounce of butter. rBeat W(!ll and bake in
a pudding-dish. Serve with sauce.

APPLE SNOW.

Miss If. H. Les.'^rn', Kiiif/ston.

Pare and core twelve ap])les, steam until tender ; when
cool pour over them the whites of three eggs beaten to a
stiff froth. Serve with sugar and cream flavoured.

BOILED (BUSTARD.

Mi^s AJfic McKay.

Three eggs, three teaspoonsful of |)owdered sugar, one
quart of milk, boiled, one tablespoonful of corn-starch in
iiiilk ; add eggs, sugar, and essence. Pour over this the
lioiling milk ; stir gently over a slow fire till the custtird
thifkens, but do not ]»oiI.

ALMOND CUSTARD.

Mrs. ir. 11. Mc Arthur, Carh'ton Fhicc.

Two cupsful of fresh milk with a ])inch of soda stirred
in, half a pound of almonds, blanched, dried and pounded,
three beaten eggs, one-half cupful of powdered sugar, rose
water, one cocoa-nut thrown into cold water and grated.
Scald the milk, stir in the almond paste which should
U* mixed in rosewaterto prevent oiling. Boil one minute

S78

The Canadian Economist.

and pour upon the beaten eg^s and .sugar. Return to tlic
lire, stii- till the mixture begins to thicken. Take ott' and
pour into a bowl. When cold turn into a gla.ss dish and
heap up with gi-ated cocoa-nut. Strew powdered sugar
over all.

\\\rv\ CUSTARDS.

ilf/'.'j. TuoH. McKay.

Sweeten a pint of milk with loaf .sugar, boil it with a
stick of cinnamon, stir in sifted ground rice till (piitf
thick. Take it off the tire ; add the whites of three eoj-s,
well beaten ; stir it again over the fire for two or thivc
minutes, then put it into cups that have lain in cold water
do not wipe them. When cold turn them out and put!
them into the dish in whicli they are to be served, p(inr
round them a custaid made of the yolks of the eggs and
little more than half a pint of milk. Put on the top a
little red currant jellly or raspberry jam.

FllENCH FMJMMKllV.

Mrfi. Til OS. MrKiiii.

Boil slowly two ounces of Isingla.ss .shavings in a ((uart
of cream fifteen minutes ; stir all the time, and sweeten it
with loaf sugar, not jiounded, lest any dust should be in
it ; add a spoonful of rose water and souk* orange-tiowii
water. Sti"ain it into a shape and serve witli baked pears
around it.

SNOW ( rsTARi).

iVr.s'. Parr, Ottuwa.

Half a package of ( Jox's gelatine, three eggs, and onr
pint of milk, two cupfuls of sugar, juice of one ItMnoii.
Soak the gelatine one hour in a teacupful of cold wattM'.
To this, at the end of this time, add one pint of boiling!
water. Stir until the gelatine is thoroughly dissidved;
add two-thirds of the sugar and lemon juice, Bt\at tlnd

Floatinfj Apple Island.

370

wliitds of the ctj^j^s to a stift' froth, and when the gelatine
is quite cold whip it into the whites, a spoonful at a time,
for at least an hour. When all is stiff, pour into a mould
previously wet with co'd water, aiid set in a cold place.
in four or five hours turn into a glass dish. Make a cus-
tard of the milk, eggs, and remainder of the sugar ; flavour
with vanilla, and when thi' meringue is turned out of the
mould, pour this around tl.e base

BAKEJ) crSTARI).

Mrs. Thos. McKan.

Boil and sweeten, with fiue sugar, a pint of milk and
another of cream with a stick of cinnamon and a V»it of
It'inou-peel ; fill the cups and bake for ten minutes.

CHOCOLATK CITSTAKD.

Mvx. B(i(h/er, Montvcul.

One ounce of chocolate, one pint of milk, two table-
spoonfuls of sugar, three eggs. Mix all together. The
milk, yolks of eggs, wliite of one a^^^f and chocolate dis-
solved in warm Avater, and boil. When cool, pour over
top sweetened whites of two (.1^^^^^.

FLOATING APl'LK ISLAND.
■* Mi'fi. Well ford, Renfrew.

Boil six or eight large apples, when they are cold peel
and core them, rub the pulp thoi-oughly through a sieve
with the back of a wooden s[)oon, then beat up light with
su*,far to youi" tcaste. Beat the whites of four eggs in
orange water in another l)0wl till it is a light froth, then
mix it with your apples, a little at a time, till all is beaten
together and it is exceedingly light. Make a rich boiled
nistard, put it in a glass dish, and lay the apples all ovei'
it, anil garnish with currant jelly.

3S0

The Canadian EconomiHt.

APPLE SNOW.

Mr<'<. Jioclgcr, Montreal.

Peel, core, aTi<l qu.irter twelve apjjje.s, stew gently witli
H cup of ccld water ; wlien reduced nearly to ])ulp, turn
into a dish ; make a soft custard of one (piart of milk,
four ejL;;gs, sn^^ar and flavour to taste. When cold lay over
the apples, an<l heat whites of four eggs with a (|i)art('r
of a pound of powdered sugar, and heap lightly on titp.

APPLE SNOW.

MIkx Lizzie Stark, CarJetou Vhtcr.

Stew sonic tine flavoured sour apples tender, sweeten to
taste ; strain thenj through a sieve, and break into oiic
pint of straine<l apples the white of an e^g ; whisk the
apple and egg very briskly till very stiff, and it will lie
white as snow. Eat with boiled custard.

'JOMATO CUSTARl).

Faniily Friend.

This is said to be a beneficial diet for consumptives. It
is made l)y straining finely stewed tomatoes throuoli ii
coarse sieve and adding two pints of milk and one pint of
tomatoes to four eggs an<l one teaspoonful of sugar : hake
in small cups quickly.

BAKED ('USTARI).

Mrs. Whit,', Bradford, Pa.

Beat the yolks of four fresh eggs for at least half an
hour, add five ounces of pulverized sugar, then stir into
the sugar and eggs one quart of rich new milk, cold, add
one teaspoonful of distilled rose-water, or any tlavounnj,^
extract you fancy; fill your custard cups and set theniin
a stovepan which is half filled with water (wann, not

Chocolate Cream.

381

hot), put this pan in a moderate oven, in about twenty
niiiuites it will get tirtn. Judgment and great eare ai'e
needed to attain skill iji making custard; if left in tii(»
(iven too long, or if the tii-e is too hot, the milk will cer-
tainly whey.

CHICK KN ULANC-MAN(;i:.

Mrs. (Her.) A. Scoff, Oivcn Stnin<l.

Cut up one cliieken, boil it slowly, adding salt and pep-
per t( > taste ; when done skim out the chicken, remove
the hones and pick the nieat ([uite fine; while doing this,
let one pint ot" isinglas-^, broken up, be boiling in the
liquor, then add the picked chicken, and let all boil to-
ijL'ther for a few moments; then pour in a mould. WHien
cold, it is an excellent dish for a cold suj>per, or to slice
for sandwichea.

RUSSIAN CREAM.

Mrs. AlUnray, Wimnpn/.

Half a box of gelatine, one t[uai't of milk, three eggs,
one small cui)ful of sugar ; |)ut the gelatine in the milk
1)11 the tire, an<l stii" well as it warms ; ))eat the yolks light
with the sugar, and add to the scalding nnlk, then heat
to boiling point again, stirring all th(i while^ then takeoff
the stove, and in)mediately stir in the whites of the three
eggs beaten to a stiff froth ; Havoin* with vanilla, and
pour into a mould wet with cold water.

(;h()colatk chkam.

Mrs. Alloivay, WiiDilin}/.

Half a box of gelatine, one ([uai't of milk (flouring mea-
sure), three eggs and a cupful of sugar; put the gelatine
ill the milk on the fire, and stir well as it warms ; beat
tlie yolks lightly with the sugai- and half a cake of cho-
colate scraped very fine, and add to the scalding milk ;
then heat to boiling jwint again, stirring all the while ;

382

The Canadian Eamnmisf .

then take oft" the stove, flavour with a little vauillu, and
])<)iir into a mould ; wet with water.

LEMON CREAM.

J/is« Lilif Bain, Perth.

The strained juice of two aud t^rated lind of one lemon,
the whites of four e^^gs and yolk of one, a cupful of pow-
dered sugar and a cupful of water ; heat the eggs verv
slightly, stir in the sugar, lemon and water, then set the
mixture on a modei-ate fire nnd stir till it thickens; |nit

into glasses before it gets cold

CHOCOI.ATK BI.AN('-MAN(M':.

Mrs. liaiufH.

Dissolve one ounce of gelatine in ;is sniall a (piaiitity of
warm water as will cover it; when melted i)ut (jii the tin.'
to dissolve ; four ounces of chocolate ; do not let it scorch,
and when litpiid add one quart of neW milk and three-
(juarters of a pound of sugar ; hoil all five minutes stirring
constantly. Take off the fire, flavo'U' with vanilla, ami
pour into moulds.

TAIJOCA CUKAM.

Mri^. Broiujh, Ottawa.

Three tablespoonsful of tapioca, cover it with water
soak four hours, pour oft" the water, put one ([uart of inilk
over the fire, when it boils stir in the yolks of three e^'gs,
and a little salt ; stir it till it begins to thicken ; uiake
frosting of the whites of three eggs, spread over the top
and flavour with vanilla.

SPANISH (REAM.

iU/".s\ Cnnnlrajham, Ottava.
Ingredients : One quart of milk, four eggs, two taMi'

spoonsful of gelatine, four of white sugar, a few drops

Charlotte Hume.

383

} It'lllUll.

of [»()W-

jgs very
set tije

'US ; put

vanillii. Put tlu; j^clatine into half tlie milk, and l»oil un-
til dissolved. Then add second lialf of tlie milk, and
yolks of cg<^s well beaten with th»5 sugar, then mix in the
whites of the eggs, and keep stirring until the ciggs are
nH)k(Ml, then pour into a mould, and allow it to get quite
toM he tore it is used.

cHAin.oTTi': unssK.

Mrx. ('rifcfti't, Monlrcd/.

l)issolve four sheets of isinglass in one teaeupful of
milk, one teaeupful of sugar, flavour with vanilla, to suit
the taste. Take one quart of whipi)ed eieauj, heaten un-
til it is stift* and pour into the isinglass aftei- it is cool.

SPANISH CRKAM.

Miss Ett'w Dm'ir, (Hhinui.

One [)iiit of milk, half a l>ox of gelatine, three eggs, five
liiblesj>oonfuls of sugar. Soak the gelatine in the milk
until ([uite soft, add the sugar, and when it comes to the
hoiliug point, add the beaten yolks of the eggs. Stir un-
til it begins to thicken, then take it off the tii-e, and stir
in the whites of the eu'fjs beaten to a froth. Flavour with
vanilla and ])oui' ijito moulds. To be served with sauce.

(ilAllLOTTE Kl'SSK.

Mrs. Doiialclsun.

Make into a custard, three eggs, half a pound of sugar,
one pint milk, h-aving out the white of one e<^*f to glue
the cakes with. Dissolve half box of gelatine in half a
pint of cold water, and let it sinnuer on the lire ; bt ain
this into the custard, and stir until it is cold. Whip to a
froth one quart of rich cream flavoured according to taste.
Flav(jur the custard with vanilla, and iiix the cream in
lightly, when the cu'^tard is cold and stiff enough to re.

384-

Tkt Canadian Econom'mt.

coivo it, then flour into a mould or ^lass dish lined with
thin^slice.s of sponge cakcor ladiesHn<^«'rs three dozen. Ladv
Hn«^'«'r.s answer for a large ruould.

HAMIU'HC; CUKAM.

M in'Oeirar.

Yolks of five eggs, juice of one lemon, one cu|»ful of wliitc
sugar, boat these well together, set in a dish of hot water
a!id cook until i^ is thick ; heat the whites to a stifi'frotli,
pour the yolks iuio the whites, and stir well.

(•ALK!K)NIA ("UKAM.

Mi'x. I'ji'ans, Bristol.

The whites of two eggs, two tahjospoonfnls of siiLfar.
two of raspberry j)reserves. Beat all well together tlirei-
(piarters of an hour.

SPANISH CJ^KAM.

Miss Kate Farrel/, h'iinjfidni.

One half box of gelatine, one (juart of milk, the yolks
of three eggs, and one small cupful of white sugar. Soak
the gelatine in the milk one hour, then put on the Hiv,
and stir well as it warms. Beat the volks and suii'ar well
towther, add to the scalding; milk, and allow to come to
the boiling ])()int. Flavour and strain through a thin
muslin bag, when almost cold put into a mould, wet with
cold water.

ITALIAN CREAM.

Mrs. Hutchison, Ottawa.

A pint,of thick sweet cream and half a pint of milk, two
glassesful of sweet cidei-, a dessertspoonful of rosewater,
and five ounces of sugar. One and a half ounces of gela-
tine, dissolved first by putting it in cold then in boiling
Mater, to be poured into the cream, but not until it ha.s

charlotte Rusce,

385

b(»en strained. Mix cream antl mill^ first, then sugar ami
cider, and the gelatine hist. The ingredients must be very
thoroughly Ix'aten before this last is put in. Fill your
ji'l]\ -moulds, and when firm turn out.

(JHARLOTTE RUSSK.

JV//«.v IJopl'ii'k.

lltMit three })ints of jnilk to near a boiling point, .stir
into it the yolks of eight eggs and a large tablespoonful
of corn- starch. Let it thicken a little, sweeten and Havour
to taste. Lay slices of sponge-cake in the dish, then pour
over the pudding, add to the to|) the whites of the eggs,
set it in the oven, and let it warm slightly.

SNOW (REAM — A SUPPKR DISH.

Mrs. J. F. Lcfis/ie, Kingston.

The whites of four eggs, half ounce of gelatine. Steep
the gelatine in a little cold water, then vli.s.solve the sugar
and gelatine in boiling water, making about a pint in all.
Flavoui- with lemon or any other es.sence to taste. Whip
the whites of the eggs to a stiti' fi-oth, mix them with the
other ingredients, beat together, standing t)i<' basin in cold
water, or on the sill of an opi'ti window, till the mixture
is tiiick enough to stand on th(i fork. Take the whites
of the eggs, wet the mould, and pour in. A custard served
round the dish when tht; cream is turned out is considered
an improvement.

CHARU^TTK RUSSE.

Mrs. J. Leslie, OttuvHi.

Ingredients — About eighteen savoury biscuits, three-
quarters of a pint of cream, flavouring of vanilla, one
tablespoonful of pounded sugar, half a tablespoonful of
isinglass. Brush the edges of the ladies' fingers firm to
rest upon. Great care is jequired in the turning out of
2o

asu

The Canadian Economist.

this dish, that the cream does not burst the case, and the
edges of the lingers mast have the smallest quantity of
e^g brushed over them, or they would stick to the mould,
and so prevent the charlotte russe coming away freely.

SPONGE CREAM.

Mrs. {Rev.) J. McEwen, ImjersoU.

Half a box of gelatine, one quart of milk, four eggs,
three tcblesi)Oonst'ul of sugar, beaten with the yolks of
the eggs, Dissolve the gelatine with the milk, when dis-
solved scald the mifk and add the yolks. Stir till doin .
then add the whites of the eggs, and pour into moulds.

CHARLOTTE RUSSE.

Miss. Allic McKny.

One pint of cream, whipped, half an ounce of gelatine.
dis.solved in one gill of hot milk, whites of two eggs,
beaten to a froth, one small teacupful of powdered sugar,
one teaspoonful of vanilla, mix sugar, cream, and eggs,
and essence, in the gelatine. When cold, line a nioultl
with ladies' fingers, and pour in the cream. Set on ice.

I'EACH MERINGUE.

Mrs. Massvn, Detroit.

Cut up peaches, and put in the bottom of a dish ; sprin-
kle them with .sui:^ar. Make an icino- of the whites uf
three eggs and three-fourths of a cupful of sugar, spread
over the peaches, and bake a few minutes.

BLANCMANGE.

Mrs. Masson, Det oit.

Take four ounces of sweet almonds, blanched, half an
ounce of bitter almonds, pound them in a wedgwood mor-
tar, moistening them graduallj^ with orange-flower water,

Lemon Cream.

^87

mix this with one quart of fresh cream. Have the largest
half of a box of Cox's gelatine soaking in half a cupful of
cold water one hour. Set your cream and almonds on the
tire, stiring constantly ; when it comes to a scald, pour in
the gelatine, and stir till it dissolve's. Put in moulds.

APPLE C'KKAM.

Mrs. Thomas MlKuj.

Put into a pan twelve tahlespoonsful of the pulps of
baked apples (the whiter the better), the same proportion
of cream, beat well together with a pint and a quarter of
lemon jelly, made with one ounce and a quarter of Cox's
gelatine ; lemon juice, peel and sugar to taste. Clear
the jelly with the white of an a^^^.

BLANCMANi^E.

J/r.s'. Thox. McKay.

Break half an ounce of isinglass in small })ieces, and
wash well, pour on a j)int of boilirig water, next morning
add a quart of milk, and boil until the isinglass is dis-
solved, and strain it. Put in two ounces of blanched
almonds, pounded, sweeten with loaf sugar, and turn it
into the mould. Stick thin slips of ahuonds all over the
blancmange, and dress around with whip-cieam.

LEMON CREAM.

Mrs. Thomas MrKa>i.

Take a pint of thick cream and i>ut to it the yolks of
two eggs, well-beaten, a quarter of a pound of loaf sugar,
finely powdered, and the rind of a lemon cut thin ; boil it up
and stir it until it is nearly cold, put the juice of a lem(m
into a dish and pour the cream upim it, stirring till quite
cold.

888

The Canadian Economist

CHOCOLATE MOSS.

Mrs. Thomas McKay.

Beat the whites of eggs with powdered sugar flavoured
with rose or vanilla, to a stiff" foam ; make water choco-
late very thick, and when cold beat it up with the eggs
and sugar ; use one stick of chocolate and the white of an
eg^ to each person. Excellent.

CURDS OF CREAM.

Mrs. Thomas McKay.

With about half a tablespoonful of rennet, turn two
quarts of milk just from the cow, drain oft' the whey and
till a mould with the curd ; when it has stood an hour or
two turn it out, strew coloured comfits over it; sweeten
some cream, mix grated nutmeg with it and pour it round
the curd.

CHARLOTTE RUSSE.

il/fss Mcliac, Renfrew.

Dissolve four sheets of gelatine (or a third of a hox of
Cox's) in a cup of sweet milk, heat the milk first but
don't boil it; when perfectly dissolved strain through mus-
lii), add one cupful of good sweet cream, beat the whites of
four eggs with four tablespoonsful of milk to a stiff' froth,
all together, flavour to taste, line a mould with sponge
cake ; pour in and set away to cool ; when ready for tlie
table beat three whites of three eggs and three tal)le-
spoonsful of sugar. Ice over and you have a delicious
dessert.

AMERICAN CREAM.

Mrs. Matchmore, Ottaiva, Kansas,

Put half a box, (twenty-five cent box) of gelatine in
one quart of milk, let it soak half an hour, then let it come
to a boil, set off the stove, so that it will not be boiling

Iceland Moss.

389

when the eggs are added; put in the yolks of four eggs
well beaten, with three tablespoonsful of sugar : replace
on the stove to heat, but not to boil, then add three whites
of four eggs, beaten with three tablespoonsful of sugar ;
tlavour and pour in moulds.

WHIPPED CKEAM.

ilf/.ss M., Kingston.

One quart of cream put into a bowl with some pow-
dered sugar and a very t^niall drop of naroli ; have ano-
ther utensil Avith a sieve over it, whip the cream with
a whisk, and as it lises in a froth take it oft' with a skim-
mer, and put it on the sieve to continue till finished, al-
ways returninjr to the bowl that which diains from the
sieve ; when done, put it into your dish, ornament with
zest of lemon, It is likewise served in glasses. Wafer
also a garnish.

T A PI< )( 'A IJL ANCM AX< i V..

Miss M. , KiiKjston.

Haifa pound of tapioca, soaked in a pint of new milk
one hour, then boiled till tender, sweeten to taste with
loaf sugar, flavour with lemon, almond or vanilla ; pour
into a mould, turn out, serve with custard or cream and
preserves, if wislied. •

ICELAND MOSS.

Miss M., Kingston.

Dried mo.ss half an ounce, boiling /ater a pint; digest
i»i- infuse in boiling water two hours in a close vessel, boil
a (|uarter of an hour and strain while hot; it is clear and
hitter and will jelly even when made with eight waters ;
some take it combined with chocolate or coft'ee, it is plea-
santer. It is most valuable in dysentery, consumption,
spitting of bloodj hooping cough, measles, &c,

390

The Canadian Economist.

C'AKRAGKEN MOSS BLANCMANGE.

Miss M., Kingston.

Steep it a minute or two in cold water, it will soften
and spread out, wash it well and put into cold milk, let it
boil a minute or two, then strain, sweeten and flavour.
A small handful is enough foi* a pint of milk.

CHARLOTTE RISSE.

Mrs. Hi ram Hohinson.

Onecjuartof lich cieam,fGureggs,half a pack age of Cox's
gelatine, a quarter of a pound of powdered sugar. Beat
yolks and sugar together. Add whites heaten stiff. Whip
the cream light and smooth, flavour with vanilla. Stir
all together and stiain in the gelatine thoroughly. Serve
in a glass dish. Ornan^iCnt with ladies' fingeis or maca-
roons, or pour into a dish lined with sponge cake.

ITALIAN CREAM.

Mrs. H'lrum Bohinsou.

Put the juice of one lemon and the rind of two to one
quart of thick cream, with half a pound of sugar, and let
it stand for half an hour, tlien whisk it till it becomes very
thick, add one ounce of isinglass dissolved in half a pint
of water till ])erfectly smooth and free from lumps. Strain
the whole mixture through a fine sieve and beat for sev-
ei-ai minutes, put into a mould or moulds, and when colli
and perfectly set, turn out upon a dessert-dish.

RICE BLANCMANGE.

Mrs. Rosy, O.L.C.

Rub smooth about two ounces of ground rice, in a little
milk, then take a quart of milk and boil it with the peel
of half 9, lemon, and a few alinonds, sweeten it with loftt

Snow.

391

8U<,'ar, and stir the rice into it over the fire until it is
thick and then put it into a mould. When turned out
cover it witli custard. Wet the mould before you put in
the rice.

VELVET CRE\M.

Mrs. Urquhart, Pderhorowjh.

Half a cup of gelatine in a cup of cold water. Scald
one quart of milk. Beat up the whites of live eggs with
ten tablespoon sful of white sugar, add all the milk and
i)oil together, l)eat the whites to a stiff froth, take from
the fire, and stir in the whites when cool. Add vanilla to
Havour. Pour into the mould and let it cool.

BURNT CREAM.

Mrs. Urqiikai't, Felerhuroitgh.

From one quart of milk take enough to blanch thorough-
ly three-fourths of a cupful of wheat tlour, or rather less
of corn-starch. Scald the remainder of the milk and pour
on the paste — stirring well. When smooth jwur back
into the saucepan, and let it boil till it thickens. Mean-
while in another pan, let one cup of brown sugar melt
and burn accordingly. Into this pour the boiling milk,
and tiour and boil all together. Mould and serve with
wiiipped cream round the dish.

SNOW.

Miss Maggie White, Hamilton.

Soak half a sixpenny package of gelatine in cold water,
just enough to cover it, then add nearly a breakfast cup-
ful of boiling water,stirring well, that it maybe thoroughly
dissolved. To this when slighly cooled ad<l the whites of
two eggs, half a pound of white sugar, and juice of one
lemon, whisk well for half an hour. Pour it into a
mould which has been previously rinsed with cold water.

392

The Canadian Economist.

APPLE TRIFLK.

Younfj Ladies Journal.

Ten good-sized apples, the rind of half a lemon, six
ounces of pounded sugar, half a pint of milk, half a pint
of cream, two eggs, whipped cream. Peel, core, and cut
the apples into thin slices, and put them into a saucepan,
with two tablespoonsful of water, the sugar and minced
lemon rind. Boil all together until quite tender, and pulp
the apples through a sieve ; if they should not be quite
sw^eet enough, add a little more sugar, and put them at
the bottom of the dish to form a thick layer. Stir to-
gether the milk, cream, and eggs, with a little sugar over
the fire, and let the mixture thicken, but do not allow it
to reach the boiling point. When thick, take it off the
fire, let it cool a little, then j)our it over the apples. Whip
some cream with sugar, lemon peel, &c., the same as for
other trifles, heap it high over the custard, and the dish is
ready for table. It may be garnished as fancy dictates,
with strips of bright apple jelly, slices of citron, kc.

SA(J() CREAM.

A noiii/mous.

A tablespoonful of good pearl sago, boil in pure vvatei-
till reduced to a jelly ; add one cupful of sweet cream
and boil again, beat up one fresh id^^ very light, and poui-
the sago on while hot, sweeten and spice with nutmeg or
flavour with lemon or vanilla to taste.

CHAPTER XXVI.

ICE-CREAM, WATER ICES AND FROSTING PHIL-
ADELPHIA ICE-CTIEAM.

Mrs. H. F. Branson.

TWO quarts of milk (cream when you have it), three
tablespoonsful of arrowroot. The whites of eight
eggs, well beaten; one pound of powdered white sugar. Boil
the milk, thicken it with the arrowroot, add the sugar,
and pour the whole upon the eggs. FIavt)ur to taste with
lemon or vanilla.

ANOTHER ICE CIIEAM.

AfrK. H. F. Ih'oiisoii.

Tiiree (piarts of cream or milk, two nnd a-half pounds
of sugar, twelve eggs, well beaten ; mix all together in a
tinpail, add one; vanilla bean (split). Put the ])ail into a
kettle of boiling water, and stii" all the time, until the cus-
tard is quite thick. After it is cool, add two (piarts of
ricli cream, and freeze it.

CURRANT RASPBERRY OR STRAWBERRY WHISK.

M7'8. H. F. Bronson.

Put two gills of the juice of the fruit to ten ounces of
ciuslied sugar ; add the juice of a lemon and a pint and
a half of creaui. Whjsk till thick, and serve in jelly

31)4

The Canadian Economwt.

STRAWBERRY ICE CREAM.

Mvi*. H. F. Bronson.

Rub a pint of strawberries through a sieve, add a pint
of cream and four ounces of powdered sugar, and freeze it.

ICE CREAM (delicious).

Mrs. Cruchef, Montreal

One ([uart of sw^eet cream, one quart of milk, beat tlio-
roughly together with a pound of sugar ; add for vanilla
cream, the whites of four eggs thoroughly beaten together.
Flavour with vanilla, lemon or orange, as ])referred. Plact-
it in the freezer and keep constantly in motion while
freezing.

ICE CREAM.

Mrs. McTavish, (hrjoodc

Two and a-half quarts of milk, about one pound of
sugar, four eggs, one-half of a small box of gelatine put in
some of the milk ; place on the back part of the stove
until dissolved, then add balance of milk ; flavour and
freeze.

LEMON ICE CREAM.

Mrs. Thos. McKay.

Take the juice of four lemons, and the peel of one grated,
add two gills of syrup and one pint of cream ; mix it al-
together, press it through a sieve and freeze it.

PINE-APPLE CREAM.

Mrs. Thos. McKai/.

Have some pine-apple prepared in syrup and cut into
small dice, putting it into your cream with a little of the
syrup. The other process as usual.

Lemon Ice Wa^er.

393

K^E CREAM.

Mrs. Williams, Chaudiere.

One quart of cream, one coffeecupful of sugar, flavouring
directly before freezing, add tlie beaten whites of four,
five or six eggs ; if there is a daslier in the freezer the
cream will be sufficiently frothed, otherwise it must be
wliij)|)ed before freezing. Work the dasher until it is
very thick and stiff. It is important to use the ice and
salt directly they are mixed.

WATER ICES.

If made from jams, you must rub them through a sieve
adding thick bciled syrups and lemon juice and some jelly
and colouring ; if for pink, add the white of an egg whipt
ii|) before you add it to the best half of a pint of spring
water. If of jam, you must have a pint of mixture in all
to make a quart mould. If from fiuits with syrup, you
will not require water.

ORANGE ICE WATER.

Tlie juice of six oranges and grated peel of three, the
juice of two lemons; squeeze out every drop of juice, and
let the grated peel steep in the juice, strain well through
a tine cotton cloth ; mix in one pint of sugar, then one
jiint of water ; freeze as you wouhl ice cream.

LEMON TCE WATER.

Make a syiup of three-c^uarters of a pound of sugar and
three-quarters of a pint of water; it should be well boiled
in a bain-marie, or if not handy, a jug placed in a sauce-
pan of hot water wnll do equally well ; take three-quar-
ters of a pint of lemon juice, rub the peel of four lemons
on to lumps of sugar and add to the juice, pour in the
syrup, let it stand two hours, then strain and freeze ; when
the ice begins to set ip the tin, stir in the white of an

3(k;

The Canadian Economist.

vtTjf previously beaten up witli a little tine sugai-
recipe makes a pint and a lialf.

Thi,

FRUIT KKS.

Domestic Cooke nj.

The.se n\a3' be made either with water or cream ; if
water, two ])()Unds of fruit, a pint of sprin^^ water, a pint
of clarified sugar and the juice of two lemons.

CUB RANT I("K WAl'KR.

Miss Heeelter.

Press the juice Irom ripe currants, strain it ami jmta
pound of sugar to eacli pint of juice. Put it into bottles,
cork and seal it, and keep it in a cool, dry place. When
wanted, mix with ice-water for a drink or put water vvitli
it ; make it very sweet and freeze it. Freezing always
takes away much of the sweetness. The juices of otiier
acid fruits can ])e used in the same way.

FROSTIN(i. I

Home Messenger.

To one cupful of sugar, tak(! tlie white of one oji^'.
iust cover the suijar with water and let it boil without;
stirring until it ropes; have the egg beaten and when the|
sugar has boiled sufficiently stir into the egg, and con-
tinue stirring till cool. If boiled too much and the frost- 1
ing is inclined to dry before cooling, it can be reuKMhed
by adding a drop or two of hot water.

CHOCOLATE ICING.

M7\ J. F. Leslie, Kingston.

One quarter of ,a pound of white sugar and the whitesl
of two eggs. Pour enough water on the sugar to dissolvej
it, then boil until it hangs from the spoon in stringsl

To Make Icltnj for (\ikes.

397

l^oui it boiling hot on the beaten whitos of the eggs and
stir till nearly cold. Grate the chocolate and have a
sufticient quantity to give it a dark brown colour.

ICINCJ VOR FKUIT I'lKS AND TAUTS.

Mrs. Thou. Me Kit 11 .

The common mode is to take the white of an
whisked to a froth, mixed thickly with pounded sugar
and laid on v. Iu'» a ([uill feather. For larger tarts it should
however be laid on more thicklv, and comfits or lemon-
peel may be stuck into it.

AI-MONI) 1<MN(J FUR CAKK.S.

To every ])ound of finely pounded loaf sugar allow one
pound of sweet almonds, the whites of four ig^^^, a little
rose-water. Blanch the almonds and pound them (a few
;it a time) in a mortar to a paste, adding a little rose-
water to hasten the operation. Whisk the whites of the
t'ggs to a strong froth, mix them with the pounded almonds,
stir in the sugai- and beat all together. When your cake
is sutficiently baked lay on the almond icing, and put it
in the oven to dry. Before laying this mixture on the
cake, great care must I e taken that it is nice and smooth,
whieh is easily accomplished by well beating the mixture.

TO MAKE ICING FOR CAKKS.

Mrs. Titos. McKay.

Take of the best white sugar one pound and pour over

lit just enough cold water to disolve the lumps ; then take

the whites of three Qggi and beat them a little but not to

a stitl' f roth, add these to the sugar and water ; put it in

la deep bowl, place the bowl in a vessel of boiling water

land l^eat the mixture. It will first become clear and thin

n98

Thfi Canadian IHconomUt.

and afteiwardH begin to thicken. Wlien it becomes (jultc
thick remove it from the tire, and continue the beatin<'
until it becomes cold and tliick encjugli. then spread it on
\vitl> a knife. It is perfectly white, glistens heautifullv.
and is so hard and smooth when dry that vou mioriit
v/rite with a pencil on it.

FROSTING WITHOUT KGOS.

Mi»8 Ma(j(jle Btinton, Bradford, Pa.

Take a teaspoonful of gelatine in one-third of a toa-
spoonful of boiling water, stir enough of pulverized sugar
(after the gelatine is Avell dissolved) to make a thick frost-
ing, flavour with lemon, it will require but little Imatin;;.
Spread on when the cake is cold.

CHAPTER XXVII.
CAKE, COOKIES AND (ilNOER-BREAl).

FRUIT CAKE.
Miss Bcrru, Toronto.

(I of butter beat t(

nine eg<^^

3ne pound of
eat in two at
rt time, one pound of layer raisins stoned, one pound of
seedless raisins cleaned, one pound and a half of currants,
one pound of sifted flour, half a pound of mixed peel,
lemon, citron, orange, half a pound of almonds cut in
Itieces, one teaspoonful of <^round cloves, one of black
pep[)er, one grated nutmeg, three tea})oonsful of allspice,
three of cinnamon, a little ginger, less than a teaspoonful,
a little powdered mace,one teaspoonful of essence of lemon,
one of orange-flower water, a glass of molasses and a
|iiii(*l) or two of sal volatile.

SI'UNCJE TAKK.

JZ/y-s Mauri Berry.

Four eggs, one cupful of flour, one cupful of sugar, half
a teaspoonful of cream of tartar, quarter of soda. Flavour
with lemon.

FROSTED CAKE.

Miss Lizzie Berry, Toronto.

Four eggs, a cupful and a half of sugar, a cupful and
la half of butter, a cupful of milk, two cupsful ot flour

400

TIlc Canadian EconomiBt.

a teaspoonful of cream of tartar, a half teaspoonfiil of
saleratus. Flavour with lemon.

FRUIT CAKE.

Miss Lizzie Berry, Toronto.

A pound of butter, a pound of sugar, eight eggs, two
pounds of currants, two pounds of raisins, spice, a pint of
molasses, two teaspoonsful of saleratus, a pound of citron.
This makes two loaves.

prince's cake.

Miss Maud Berry.

One coffeecupful of butter, two of sugar, four of flour,
four teaspoonstul of ])aking powder, half a pound of stoned
raisins; iiavour with lemon, six eggs — two broken in at a
time.

.lELLY CAKE.

Mrs. G. it. Bl/'ty

One cupful of sugar, one tablespoonful of butter, three
eggs beaten separately, half a cupful of milk, three tea-
spoonsful of baking powder, one cupful of flour, half a
cupful of cornstarch. Put in three tins. When clone
spread jelly over, or the following, half a pint of milk,
half a cupful of sugar, two teaspoonsful of cornstarch.
Beat eggs, swrch and sugar together; stir into the milk.
Put in tin dish and set in boiling water till done. When
])artiy cooled flavour with lemon.

SNOW CAKE.

Riss Bell Bhjfh.

Three-quarters of a cupful of butter, two cupfuls of
sugar, one cupful of milk, two cupsful of flour, one ci;pf"lj
of corn-starch, half a teaspoonful of baking powder, wliites

Jelly Cake.

401

onful of

^.,_, two
a pint of
of citron.

• of flour,

of stoned

en in at a

iter, thre*;
■liree tea-

11 , half ii
I (Ml clone,
of milk,
[ornstarch.

the milk.
le. When

|>ne cv
lev, %v

.fills of

pfui!

lutes

of seven eggs well beaten; mix corn-starch, flour and
baking-powder together. Add to butter and sugar, alter-
:iately, with milk. Lastly, add whites of eggs ; season
with lemon.

SPONGE CAKK.

Miss Booth, Ottawa.

Four eggs, one cupful of maple sugar, one cuj)! ul of floui ;
hoat whites to a froth and add sugar. Beat yolks and add

Sift in flour as liglitly as possible.

to sugar and whites

A SMALL SPONGE CAKE.

Mrs. Breden.

One cupful of sugar, half a cupful of milk, one egg, ono
teaspoonfui of cream of tartar, one of soda, butter, size of

egg; flour

MAUIiLE CAKE.

Mrs. Breden.

For White, one cupful of white sugar, whites of four
eggs, half a cupful of butter, three-quarters of a teaspoon-
fill of soda in half a cupful of sour milk, one and a half
teaspoonsful of cream of tartar mixed into two cupsful of
Hour. For Brown — half a cupful of brown sugar, yolks
of four ego-s, half a cupful of molasses, half a cupful of
liutter, threequarters of a teaspoonfui of soda dissolved in
liaiF a cupful of sour milk, one teaspoonfui of allspice, one
of cloves, one of nutmeg ; mix, colour alternately, bake in
a ijuick oven.

JELLY CAKE.

Mrs. Baivjs.

Half a cupful of butter, one and a half cupful of sugar,
two cupfuls of flour, two teaspoonsful of Cook's Friend,
foar eggs beaten separately, one and a half cupfuls of

milk.

402

The Canadian EconowAst.

GOLD CAKE.

My 8. Brown, Ottav:a.

Yolks of eight eggs, oue cupful of sugar, one cupful of
butter, half a cupful of milk, one and a half cupsful of
Hour, one and a half teaspoonsful of baking powder, va-
nilla flavouring.

SILVER CAKK.

Mrs. Brown, Ottawa.

Same as above, only use the whites of the eggs. Flavoin
with lemon.

Sl'ONGK CAKK.

Mrs Breckou, Ottawa.

One cupful of sugar, one of flour, four eggs, two s[)oous-
ful of cold water, two teaspoonsful of baking powder.
tlavour to taste. Bake in a slow oven.

WHITK SP()N(;K CAKK.

Mrs. Breckon, Ottawa.

One cupful of flour, one cupful of sugar, whites of ten
eggs, one teaspoonful of cream of tartar, and half a tea-
spoonful of soda. Seasoning.

FRUIT CAKK.

Mrs. Breckon, Ottawa.

A pound and a half of sugar, one pound and a half of
ilour, three-quarters of a pound of butter, six eggs, one cup-
ful of sour milk, two teaspoonsful of soda, two pounds of
raisins, two pounds of currants, half a pound of citron, two
teaspoonsful of ground cloves, one teaspoonful of cinna-
mon, one teaspoonful of nutmeg, take out a cupful of t. •
batter before putting in the fruit, then paste it over the
cake. Bake slowly about three hours.

Chocolate Cake.

40;^

^i^^\ of
iful of
er, va-

^'lavoiii

Hpouns-
powder,

ts of ten
f a tea-

half uf

|ne eup-

inds of

|on, two

cinna-

of i. >

:er the

•lELLY C'AKK.

Mi 8. B reckon, Ottawa.

Tliree oggs, one cupful of sugar, cue heaping cUpful of
flour, one-third of a cupful of sweet cream, one teaspoon-
fnl of cream of tartar, half a teaspoonful of soda, season-
ing to taste.

JELLY CAKK.

Mrs. Baptie.

Three eggs, one cu})ful ot white sugar beaten with the
t'lfos. Butter, half the size of an esjfg, melted, two tea-
spoonsful of cream of tartar, one teaspoonful of soda, mix
in half a cupful of milk, one-half cupf-ul of Hour. Bake
in Hat tins.

SHORT BREAD.

Mrs. Baptie.

Half a pound of butter, one-fourth <*f a pound of white
sugar, mix until of a creamy consistency ; add as much
Hour as it will take u[). Roll half an inch thick. Put
pai)er in the bottom ot" the pan, and bake in a moderate
oven.

CHOCOLATE CAKE.

Miss Lilij Bain.

One very full cupful of butter, two cupsful of sugar,
three and a half cupsful of flour, one cup not (piite full
of milk, five eggs, one teaspoonful of cream of tartar, half
a teaspoonful of soda. Beat the yolks of the five egofs and
whites of three sej)arately, very lightly. Put the cream
of tartar in the flour and the soda in the milk, rub the
hutter and sugar to a cream ; add the eggs, milk and flour,
pour the mixture into a large shallow pan. Bake in a
moderate oven. Beat the whites of the two eggrs to a stiff
iiotli, and stir in the sugar (one and a half cupsful) ; add

404

The Canadian Economist.

six tablespooiisful of grated chocolate and the essence of
vanilla. When the cake is done turn it out and while hot
put on this icing. When this hardens, a white icing may
be put on top.

CHANGE CAKE.

Mrs. {Captain) Cowley.

Two cupsful of sugar, yolks of five eggs, whites of twd
eggs, half a cupful of cold water, two and a half cupsful
ot Hour, two teaspoonsful of baking powder, the juice and
rated rind (j*? orange, a pinch of salt, bake in jelly cake
tins. Beat the whites of three eggs to a stiff froth, add
seven lai'ge spoonsful of powdered sugar and the giated
rind and juice of one orange. Spread this between tlu'
lavers.

LEMON CAKE.

Mrs. (Captain) Cowley.

Four eggs, two cupsful of sugar, half a cupftil of cold
water, two cupsful of Hour, one teaspoonful of soda, twd
teaspoonsful of cream of tartar, one lemon grated Hue, and
one cupful of white sugar. Spread between the laycis.

COCOA-NUT SPONOE CAKE.

Mrs. Cr LI chef, Montreal.

Beat the yolks of six eggs with half a pound of .sugar,
one-([uarter pound of Hour ; add a teaspoonful of essence
of lemon. Stir in the white of six eggs beaten to a froth,
add the greated pulp of one cocoa-nut.

PRUNELLA DROPS.

Mrs. Cruchet, Montreal.

One cupful of butter, two cupsful of sugar, one cupful
of milk, two eggs, one tea.spoonful of soda, two teaspoons-

Silver Cake.

40:

ful of cream of tartar, flour to make stifl" enough to drop
from the spoon.

FKUIT CAKE.

Miss Maggie Carmichael, Bryson.

Two cupsful of butter, four cupsful of brown su^ar
six pounds of fruit, nine eggs, one and a half teaspoonfu
of soda, three teaspoonsful of cream of tartar, one table
spoonful of nutmeg.

SPONGE CAKE.

Mrs. Crannels, Ottawa.

One cupful of flour, one cupful of sugar, three eggs,
one teaspoonful of cream of tartar, half a teaspoonful of
soda, one teaspoonful of vinegar ; mix thoroughly the
Hour, sugar, cream of tartar and soda, then add the eggs
well beaten ; just before putting into the oven add the

vin('<'ar.

COLD EN CAKE.

Mrs. Cranuels, Ottawa.

One pound of flour dried and sifted, one pound of sugaj',
three-quarters of a pound of butter, yolks of fourteen
eggs, yellow part of two lemons grated, and the juice also ;
beat the sugar and butter to a cream, and add the yolks,
well beaten ; then add the lemon peel and flour, and a
teaspoonful of soda dissolved in a little hot water ; beat
it well, and just before putting it into the oven add the
lemon juice, beatin<:f it in verv thoroutddy. Ice thickly.

SILVER CAKE.

Mrs. Cmnuels, Ottawa.

To be used with golden cake. One ])ound of sugar,
three-quarters of a pound of dried and sifted flour, six

400

The Canadian Economist.

ounces of butter, mace and citron, whites of fourteen eggs
beat the sugar and butter to a cream, add the whites cut
to a stiff' froth and then the tlour.

<J()LD CAKK.

Mrf<. (Rev.) M. Campbell, Renfrew.

One cupful of sugar, three-quarters of a cupful of butter,
two cupsful of flour, two teaspoonsful of baking powder
mixed dry in Hour, half a cupful of sweet milk, essence of
lemon.

SILVKR CAKi:.

Mis. (Rev.) M. Campbell, Renfrew.

Two cupsful fine white sugar, two and a half cujtsfui
of flour, three-quarters of a cu])ful of sweet milk, two
teaspoonsful of baking- powder mixed dry in flour, wliites
of eight eggs ; stir butter and sugar to a cream, add the
whites, then the Hour, lastly milk and lemon.

FRUIT CAKE.

Mrs. Devxir.

One and a (piarter poimds of butter, one and a quarter
pounds of flour, ten ^^^^l,^^, whites of three taken out; add
three more yolks, three pounds of currants, three pounds
of raising, one and a quarter pound of citron, one table-
spoonful of cloves, one of cinnamon, one of mace, two nut-
megs, one gill of molasses. Bake five hours.

ALABAMA CAKE.

Mrs. Donaldson,

One pound of sugar, one pound of Hour, half a pounil
of butter, half a pint of milk, one teaspoonful of baking
powder, flavour to tpste ; beat the whites and yolks sepa-
rately, mix in the sugar, milk and butter, putting in the
tioar iHst.

Wed^Uny Cake. 407

SPONCJE CAKE.

Mrs. Jamef* Dahjlimh.

Four eggs, two cup.sful of sugar, ono and a lialf cupsful
of flour, half a cupful of warm water, }ialf a teaspoonful
of Cook's friend.

WHITE CAKE.

Mvtt. Jairu'H DahjUcsh,

One cupful of white sugar, half a ctipful of milk, scant
half a cupful of butter, one cupful and a half of flour, a
teaspoonful of baking powder, whites of three eggs ; beat
su<;ar and butter together, put in whites of eggs well
beaten.

TEA CAKE.

Mrs. James Dabj/h'sh.

Four cu})sful of flour, three cupsfuls of sugar, one cup-
ful of butter, one pint of milk, three eggs, one teaspoonful
of cream of tartar, one teaspoonful of soda.

A NICE FRUIT CAKE.

Mrs. Bovnely, Ironsides.

Half a pound of flour, six ounces of butter, one pound
of raisins, one pound of currants, half a pound of sugar,
spices to taste, six eggs, yolks and whites beaten separatel}-.

WEDDING CAKE.

Mrs TJios. Drinnmond, Kingston.

Two pounds of flour (pastry), two pounds of brown
sugar, two pounds of butter, two pounds of currants, four
pounds of raisins, three pounds of mixed peel, one coflfee-
eupful of molasses, one pound of almonds, blanched and
sliced lengthways ; two dozen of eggs, two ounces of

408

The Canadian Kconomist.

mixed spices ; mix sugar and butter together with liand,
then break and drop in e^gs, then the s[)ico and then the
molasses, then fruit and flour alternately, and after all is
in, put in more flour. Sometimes it requires another
pound according to the size of eggs and quantity of flour,
the person who mixes has to judge. Paper and butter woll
the pans you put it in ; to bake it is best done in a bakcn's
oven.

CORN STARCH CAKE.

Mr^. Tho8. iJrunimond, Kingston.

One package of corn starch, one pound of white cruslnfil
sugar, three-(|uarters of a pound of butter, ten eggs, ouv.
teas]K)onful of cream of tartar, half-a-teas])oonful of so(l;i,
flavouring to taste. First beat the butter and sugar to ji
cream, then add yolks, Avell li)eaten, next starch and wliitdi
alternately.

SPONGE CAKE.

Aliss Durie, Ottaiva.

One poun<l of crusherl sugar ; bieak yolks of eight ('g<,'s
on sugar. Beat very light, then add the juice of one
lemon, whites of eggs beaten to a very stifl' froth, half a
pound of sifted flour, with one teaspoonful of baking ])()\v-
der, well mixed through the flour. Bake about half an
liour.

DOLLY VARDEN CAKE.

Two
butter.

Mrs. Dry.sdale, Ottawa.

cupsful of white sugar, two-thirds of a cupful of
three cupsful of flour, one cupful of sweet milk,
three eggs, one teaspoonful of ci*eam of tartar, half an
ounce of soda. Take half of this mixture, and add to it
one cupful of raisins, chopped fine, one cupful of currants,
one teaspoonful of cinnamon, one teaspoonful of cloves,
one teaspoonful of nutmeg. Bake each mixture in two

Marble Caks.

409

shallow pans, when done put together alternately with a
little jelly.

SCOTCH shortbre;ad.

Mrs. Dickie.

Two pounds of flour, one pound of butter, (piarter of a
})()uud of poiuided loaf sugar, a few strips of candied lemon
])eel ; beat the butter to a cream, dredge in the flour, and
add the sugar, work the paste till it is (juite smooth, and
divide it into six })ieces. Put each cake on a separate
piece of paper, and roll them out scjuare to tlie thickness
of about an inch, ])inch it all round, ornament with a f(!W
strii)s of pe(d, and bake in a good oven.

JELLY SANDWICir.

Mi.Hs Rarhara Grie[f, South Georgetown.

One cupful of flour, one cupful of sugar, two talde-
sj)oonsful of milk, two tablespoonsful of melted butter,
tliivo eggs, one teaspoonful of cream of tartar, one-half
toaspoonful of soda. Flavour with lemon.

CREAM CAKE.

iVr.s. ./. M. Garhind.

Eeat two eggs in a cup, fill the cup with cr(?am ; one
cupful of white sugai', one cupful of flour, one teaspoonful
of baking powder.

MARBLE CAKE.

Mrs. li. Fra-'^cr, Westmeath.

White part — Whites of four eggvs, one cupful of white
sugar, a small cupful of butter, one cu})ful of sweet milk,
two teaspoonsful of cream of tartar, one teaspoonful of
^oda, flavour to taste, with lemon. Brown j3art — Yolks

410

The Canadian Economist.

of four oggs, one cupful of brown sugar, one cupful ul"
sweet milk, a small cupful of butter, one teaspoonful of
soda, nutmeg, cloves, four cupsful of flour.

COCUA CAKE.

Mist^ Ilopkirk, Otfaiuff.

One cuj>ful of sugar, one cupful and a half of butter,
one cupful and a half of floui-, one eg<f and a half, two
t<5as})Oonsful and a half of the Cook's Friend, on(; cupful
of milk, tiavour to taste ; four tablespoonsful of cocoh,
boiled in one tablespoonful of milk, whites of three cfjgs,
beaten to a stiff froth, sugar and a little corn starch to
stiffen. Add the cocoa, beat all together. Covei- each
cake with a layer and sprinkle a little dry over each.
Frost the top.

ORAN(JK VAKE (l)ELlClOUS.)

Miss Harmon, Ottawa.

One pound of sugar, half a pound of butter, one pound
of flour, one cupful of sweet in.'ik, six eggs, two spoonsful
of baking-powder, one orange. Frosting — To the white ot
three eggs add twenty-four teaspoonsful of pulverized
sugar, and the grated rind and half the juice of thc^ orHii;j;e.
Bake cake in layers and put the frosting between each
layei". This will make enough filling for one loaf of cakf

OKANC.K TAKE.

Mrs. W. Hutchinson, Ottawa.

Three cupsful of Hour, two cupsful of sugar, half a cup-
ful of water that has been boiled and cooled. Five eggs,
whites of four, yolk.*' of five, beaten separately, grateil
rind and juice of one orange, half a teasj)oonful of soda,
one teaspoonful of cream of tartar. Bake in jelly tins.
Icing for centre. — Beat the white of two eggs to a stiff
froth, stir in sugar enough to make a stiff icing witli tln'
grated rind and juice of the orange.

Sjxmge Cake.

411

NEW year's pound CAKE.

Mrs. G. W. Iliitrhirtmv.

One pound of })uttcT, one of su^jmi-, oiki dozen o<;gs, lialf
!i pound of mixed peel, lialf apound of blanchcfl almonds,
(iiu'|»ound and a (piarter of Hour, two spoonsful of hakinjjj-

[lowilcr.

NKW YKAI{S FRL'IT CAKT.

Ml'i^. (i. ir. 1/ iifrli'nison.

On-. und of iMittcr, one pound of sugar, twelve e^ros,
o*' "I 1 an<l n half of Hower, two tablespoonsful of
baK.. ()owder, two potnids of I'aisins, two ])Ounds of cur-
rants, half a pound of l»lanche<l almonds, half a pound of
mixed peel, one teaspoonful of cinnamon, a little ground
inner, one glassful of sweet cider.

JKI.I.V CAKK.

Mt'K. G. W . Ifiifchiiison.

One tablespoonful of butter, one cu[)ful of sugai-, four
tables])oonsful of milk, two teaspoonsful of baking-pow-
(k'V, three eggs, one large cupful of flour. Butter round
tins, and bake in a <|uiek oven. When cool put jelly be-
tween the layers.

CORN STARCH CAKK.

Miss M. M. Hiifchhison.

One cupful of sugai', half a cupful of butter, half a cup-
ful of sweet milk, one cupful of Hour, half a cupful of
corn-starch, two teaspoonsful of baking-powder, the whites
of four egii's, beaten to a stiff froth. Mi.\' in the eijgs last.

SPONGE CAKE.

Miss M. M. Htitckhison.

One pound of white sugar, good half pound of tlour, and
nine eggs. Beat the whites to a stiff froth. Beat the

412

The Canadian Econcmiiat.

volks \\\f\\i, then a<ld tlie HUj^ar. Mix all together, do not
beat after mixing in the Hour. Bake in pans papered and
well buttered.

FIG CAKE,

Mrs. W. Hatch iniion, Ottawa.

Three eggs, half a cupful of butter, half a cupful of
milk, on(^ cupful and a half of sugar, two cupsful and a
hajf of flour, one teaspoonful of soda, two cupsful of ci cam
of tartar. Beat butter and sugar together. Have a lay* r
of figs cho])p(Ml fine, and put l)etween the layers the saint!
as jelly.

EXCKLl.KNT CUP <'AKK.

M IS. W. II titchlnson, Ottaira.

One cupful of butter, two cupsful of sugar, three cups-
ful of Hour, four eggs, one cupful of milk, one teas])0()iiful
of soda, two of cream of tartar or three of baking powder.

WASHINGTON CAKE.

Mrs. G. S. Hobart, K'nigiitoii,

Take three eggs and whip separately, one coffeecupfu
of sugar, same of flour, to which add two teaspoonsful of
baking powder, moisten with a little milk. This makes
enough for three shallow pans' ttlling. Grate an apple,
which sweeten and flavour, then sjDread between tlic
layers.

SPONUE CAKE.

Mrs. Johnstone.

Two cupsful of sifted flour, two of powdered sugai'
four well-beaten eggs, whites and yolks beaten separately
half a teacupful of cold water, one teaspoonful of cream
of tartar sifted in the flour, two teaspoonsful of baking
powder; flavour with the juice and grated rind of half a
lemon, and bake twenty minutes in shallow tins.

A Much Admired Cucoa-nid Cal-e.

413

SPONCJE TAKE.

MwR Junor, St. Murys*.

One .small cupful of siftod Hour, one the .same size of
supir, an even tea.spoonful of l»akin<^ })()W(ler; mix all to-
getlicr and add the l)eaten yolks and whites of three

egg^-

}'KAC'H CAKK.

Miss J una I', St. Marijs.

Bake three layers of sponge cake, cut ripe peaches in
thin slices, prepare .some sweet whipped cream and flavour
it, spread the peaches with the cream, pound over between
eacli layer, as also over the top of the cake.

LADY FINCJEHS.

Mrs. Johnstone.

In one pound of powdered su<^'ar break eleven eggs, and
l)eat together until veiy light, then add one pound of
'iiftt'd tlour, stirring in very lightly ; butter some sheets
of })aper, put the butter through a pipe made for the pur-
pose (or a paper funnel) on to the paper in cakes three
inclies long and very narrow ; sift some powdered sugar
over the top, and bake in rather a quick oven ; when cold
remove them from the paper by wetting the back of the
paper with cold water.

A MUCH ADMIRED CO(JOA-NUT CAKK.

Mrs. W.Kennedy, Given Sound.

Foui* eggs, two cupsful of sugar, two cupsful of flour,
a little .salt ; mix altogether. Then add two teaspoonsful
uf ))aking powder, then pour in three-quarters of a cup-
ful of boilinj^ water last, and mix ; needs three or four
jelly-cake tins to bake. While they are baking, mix for

414

The Canadv 111 Economist.

icing the white of one egg nin] onongh sugar to make
stiff, and spread over the cakes, and sprinkle cocoa-nut on
each layci" of cake.

CORX-S'IAHCII ("AKE.

il//«.s Les/'n\ Kinystoi).

Three-quarters of a ])Ound of hutter, three-quarters;,/
a pound of sug.r, eight eggs, one j)ackage of corn-starcli,
half a cupful of fine flour, in which has been well mixed
three teaspoonsful of hnking powdei- (( ook's Friend). Be;it
the butter and sugar to a cream. First add the volks,
well beaten, then the starch, last tlu' whites, beaten to a
stiff frotli.

.JKI.l.V CAKi:.

il/i«.s Sarah LanaJiau, Ollau'ff.

One teacupful of sugar, one tablespoonful of butter, two
eggs, half a teacupful of milk, two teacupsf ul of flour, oiif
and a half teaspoonful of baking powder ; bake in three
jelly -cake tins. When cold, spread thin layers of jelly or
jam between.

LEMOX-IELLY (AKE.

Mrs. E. W. Low, Kuignton.

One lemon, grated, one cupful of brown sugar, one ej^^',
one apple, grated ; mix all together and boil fi\'e minutes,
and put it on the cake while hot. Ice top of it or not. as you
please. To make the cake : — Take half a pound of sifted
white sugar, six ounces of butter, eight eggs (whites beat to
a stiff froth, yolks beat and strained), juice and grated rind
of one lemon, one pound of dried and sifted Hour. Work
the butter and sugar to a cream, add ^he eggs, then the
flour, and then the lemon-juice. Butter tin and scalloped
pans, and put in this ( quarter of an inch thick. Bake a
light brown, and pile them in layers with the jelly
between.

Zemon Cake.

415

I(!E CREAM TAKE.

Misfi McK'tnnon.

Tlie whites of eight eggs, two eupsf ul of sugar, two cups-
ful of sifted Hour, one cupful of corn starch, one cupful of
butter, one cupful of milk, two teaspoonsful of haking pow-
der, tlavour with lemon. Bake in tbin layers and add the
following preparation between the cakes: The whites of
four eggs, four cupsfulof sugar ; pour boiling water over the
sugar, boil hard until clear and candied ; pour the boiling
hot sugar over the eggs, stirring until a rich cream ; var
ilia liavouring. When cold spread the icing between the
cakes.

i.i(;uT si'0N(;k cake.

il//.s\s A. McLaren, Portufje Da Fort.

Si.K eggs, the weight of the eggs in white sugar, half
theii" weiirht in Hour ; Havour with lemon. Beat the e«firs
separately for half an liour ; add sugar with yolks, and
lastly the whites ; bake half an hour. With tlrj addition
iif icing it is famous.

JELLY CAKE.

Miss MeTiujgait, Neiv Ediulnwi/h.

Three eggs, one cupful of Hour, one cupful of siigai', one
tablespoonful of butter, two tablespoonfuls of milk, one
teaspoonfui of baking powder.

LEMON CAKE.

Miss Mt-Qtuo-rie.

Tliiee cupsful of powdered white sugar, one cupful of
Ijiitter, one cupful of milk, five eggs, four cupsful of Hour;
l»eat the butter and sugar to a cream ; beat the eggs pepar-
ately ; the \fl\ites to a stiff froth ; then dissolve a little
"ioda in the milk ; mix all together, th<;i siit the flour, and

410

r/te Canadian Economist.

stir in by degrees ; add the juice and grated rind of a le-
mon.

PLAIN FRUIT CAKK.

Mrs. W. B. McArthiir, Carh'ton Place.

A cupful of brown sugar, one cupful of butter, one cup-
ful of molasses, one cupful of milk, three cupsful of Hour.
four eggs, one-half teaspoonful of cream of tartar, one
teaspoonful of soda, one pound of raisins, chopped tine,
one pound of currants, Blake in a slow oven. .

POUND CAKE.

Mrs. ir. B. Mc Arthur, Carleton Place.

Seven eggs, one pound of butter, one pound of sugar,
one pound of flour, two nourids of currants, two pounds
of raisins, half-pound of lemon peel, two tablespoonf uls of
baking powder, half a cupful of milk ; flavouiing.

FRUIT CAKE.

M'lss McTaulsh, Osgoode.

One pound of butter, one pound of sugar, one pound of
flour, two pounds of currants, one pound and a half of
raisins, ten eggs, one-([uarter of a pound of lemon peel,
one nutmeg, three parts of a cup of mola.sses. Bake foiiv
hours in a moderate oven.

LADY CAKE.

Miss McTavish, Osyoode.

Beat to a stift' froth eight eggs, then add one spoonful
at a time, one pound of powdered loaf sugar, beat to a
crean? one-qaarter of a pound of butter and add to it one
teacupful of sweet milk and a teaspoonful o^ soda. Stir
the eggs in the milk and butter and sift in enough flour
to make a batter, as thick as a pound-cake. It will ro-

Straivhevrij Short Cake.

417

1 of a le-

, one cup-
il of tlour.
artar, one
pped tine.

1 of sugar,
vo pounds
poonf Ills of

•i»g-

pound of

a half of

Mioii peel,

Bake four

spoonful

"I beat to a

to it one

)da. Stir

)Ugh ttoiir

will re-

quire half an hour to bake in a quick oven. When nearly
cold ice on the under side. When the icing becomes firm
mark in small S(juares.

SPONGE CAKE.

Miss McNaclitan, Cohoarg.

* Three eggs, one cupful of sugar, half a cupful of sweet
inilk, two cupsful of Hour, three teaspoonsful of baking
powder, one teaspoonful of liavouiiiig.

YELLOW LILY CAKE.

Miss McTavlsh, Osijoode.

The yolks of six eggs, two cupsful of sugar, three cups-
ful of tlour, half a cupful of sweet milk, three-quarters of
a cupful of butter, two teaspoonsful of cream of tartar,
and one of soda.

bURPHISE ^'AKE.

Miss McTar'ish, Osgoode.

•
One egg, one cupful of sugar, half a cupful of butter,

one cupful of sweet ndlk, one teaspoonful of soda, two

teaspoonsful of cream of tartar. Flavour with lemon

and use sufficient sifted Hour to make an ordinary stiff

batter.

STRAWBERRY SHORT-CAKE

Miss Baxter McEiven, IngersolL

One quart of Hour, five teaspoonsful of baking powder.
Mix the powder well in the Hour, with a little salt and
two tablespoonsful of sour cream if you have it, if not
one tablespoonful of butter. Mix with sweet milk. Mix
as soft as you can, roll out and cut. When baked split
and butter, have the strawberries or any other fruit
bruised with sugar and lay in between.

418

The Canadian Econom

SUGAR CAKE.

Mhs McTavwh, Osgoode.

Seven eggs, beat the whites and yolks separately, then
beat theiii well together, add one pound of sifted white
sugar, half a pound of melted butter and a teaspoont'ul of
pulverized ananonia.

SPONGE CAKK. *

Mm. {Rev.) J. McEwev, Ivf/erscU.

Ten eggs, oiie])ound of white sugar, one ounce of tlour.
Beat the yolks of the eggs with the sugar, about tucjitv
minutes, then gradually stir in the tlour and the whites
of the eggs,

PLAIN FRUIT CAKE.

Mm. T. M. McVei<j/t, Br y son.

One pound of currants, one pound of raisins, on<' cup-
ful of butter, beaten to acieani, one huge cupful of biown
sugar, one cupful of milk, three eggs, one teaspoonful of
soda, two of cream of tavtar. Essence of cinnamon, lemon,
01 nutmeg. Sufficient flour to make a thick batter.

, (iOLDEN CAKE.

Miss McHae, Renfrew.

Take the yolks of four eggs, two cupsful of sugar, one
half-cupful of cream, one h-dt-cupful butter ; mix well to-
gether, and add three cu])sful of tlour with one teasjiooii-
fulof so<la and two of cream of tartar. jMix some cuiianb
and cition peel, tlour and bake in a slow oven.

SILVER cakp:.

Mis8 McRae, Renfreiv.

Take the white of four eggs, one half-cupful of butter,
one half-cupful of cream, two cupsful of sugar ; mix well

:•-■>:.. sK::t.,>..^,

Royal Fruit Cahe.

419

t()L;other, flavour and then mix in two cupsful of flour,
with two teaspoonsful of cream of tartar, and half a tea-
spoonful of soda. Bake in a moderate oven.

SPONGE CAKE.

Mi88 McRae, Renfrew.

Take four cnpsful offlour, three cupsful of wlilte sugai',
()i)e('U})lulof cold water, six eggs, one lemon, two teaspoons-
ful of cream of tartar, and one of soda. First beat the
t'l^gs two minutes, then put in the sugar and beat five
minutes more, then stir in the cream of tartar and two
cupsful of flour, and beat one minute. Now dissolve the
•soila in the water and stir in, having grated in the rind
of the lemon. S([ueeze in half the juice and add the other
two cupsful of flour and beat all one minute, then [)ut
into deep pans and bake in a modei-ate oven.

COCOANUT CAKE.

Miss McRaa, Revfrew.

Beat the yolks of six oggs, and a cu))ful of sugar. Whip
tlic whites to a siiff froth, atld to the rest and then stir in
one cupful of flour, with two teaspoonsful of cream of tar-
tar, and hfdf a teaspoonful of soda. Flavour witli lemon,
and bake in a quick oven. Have ready the whites of two
eggs well beaten. Ice your cakes and cover with cocoa-
nut.

ROYAL FRUIT CAKE.

MvH. Thonui)^ McKay.

Five cupsful of flour, five eggs, one and a half cupsful of
sugar, one cupful of molasses, one and a half cupsful of
butter, one teaspoonful of saleratus, one half a cupful of
milk, two pounds of chopped raisins, three pounds of
cuirants, one and one half pound of citron, two tea-
spoonsful of cinnamon, one nutmeg, two tablespoonsful
of cloves. This is a splendid receipt.

420

The Canadian Economist

LADY CAKE.

Mrs. Thomas McKay.

The ingredients are : the whites of sixteen eggs, half
a pound of fresh butter, three-quarters of a poUnd of
sifted flour, one pound of powdered white sugar, two
ounces of bitter ahnonds, and three wineghissfuls of rose-
water. Blanch two full ounces of bitter almonds, tlien
throw into a bowl of cold water and let them be awhile ;
afterward take them out, wipe them in a clean cloth and
pound them one at a time in a mortar, pouring on each
of them a little rosewater, when sufficiently done, set
them in a cool place. It is best to prepare them the day
before you make up your cake, and put plenty of rose-
water with them. Having powdered your sugar, put it
into a deep pan ; cut your butter into it, and set it where
it will soon get warm; then stir the butter and sugar to-
gether, until they become quite light, and then add the
pounded almonds, stirring in a little at a time ; beat the
whole together, and set it in a cool place, while you are
sifting your flour and beating the whites of sixteen eggs.
It is most convenient to divide the eggs, putting eight
whites, each in two separate pans. Beat the whites until
they stand alone, and then stir them haid into the pan
containing the butter, sugar, and almonds, alternately
with the flour. When all the ingredients are mixed in,
stir the whole very hard ; have ready a tin pan well but-
tered, put in the mixture and set it immediately into the
oven.

SCOTCH SHORTBREAD.

Mrs. Thomas McKay.

Ingredients : Two pounds of flour, one pound of butter,
a (quarter of a pound of pounded loaf sugar, half an ounce
of cairaway seeds, one ounce of sweet almonds and a few
stri|)s of candied orange peel. Beat the butter to a cream,
gradually dredge in the flour, and add the sugar, carra-

Corn Starch Cake,

421

way seeds and sweet almonds, which should be blanched
and cut into small pieces ; work the paste until it is quite
smooth, and divide it into six pieces. Put each cake on a
separate piece of paper, roll the paste out square, to the
thickness of about an inch, and pinch it on all sides.
Prick it well, and ornament it with one or two strips of
candied orange peel ; put the cakes into a good oven, and
bake them from twenty-tive to thirty minutes.

PLUM CAKE,

Mrs. Thomas McKai/.

(Jne pound of flour, quarter of a pound of butter, quar-
ter of H pound of sugar, quarter of a pound of currants,
two ounces of candied lemon peel, half a pint of milk, one
teaspoonful of baking powder. Put the flour into a basin
with the sugar, currants and sliced candied peel ; beat the
butter to a cream and mix all the ingredients together
with the milk ; beat the whole well until everything is
thoroughly mixed ; put the dough into a buttered tin and
bake the cake from one and a half to two hours.

DELICATE CAKE.

Mrs. Mutchmore, Ottawa, Kansas.

Three and a quarter cupsful of butter, two cupsful of
sugar, three eggs and the whites of six, one cupful of
sweet milk, four cupsful of sifted flour, three teaspoonsful
of baking powder ; flavour with lemon, or to taste.

CORN STARCH CAKE.

Mrs. Perley, Ottaiva.

Eight ounces of butter beaten to a cream, ten ounces o^
white sugar added and beaten, six eggs broken and stirred
in one at a time, one package of corn starch and a heaping
teaspoonful of Cook's Friend, flavour to taste and bake
one hour.

422 The Canadian Economist.

SPONGE CAKE.

Mrs. Perley, Ottaiua.

Ten eggs, ten ounces of flour, one pound of sugar, tho
juice and grated rind of lemon, very nice and will keep
as long Jis pound cake.

MRS. Owen's cake.

Mrs. Parr, Ottawa.

One cupful of butter, two cupsful of sugar, four eggs>
one cupful of warm water, four cupsful of flour, four tea-
spoonsful of Cook's Friend.

SNOWBALL CAKE.

Mrx. Rove, Winniparj.

One cupful of sugar, one-lialf cupful of l)utter, one-half
cupful of sweet milk, two cupsful of flour, the whites of
three eggs, one-half teaspoonful of soda, one teaspooufih
of cream of taitar sifted wiv-h the flour ; beat the butter
and sugar together, add the whites of eggs beaten to a
thick foam, then the flour. Essence of lemon to flavour.

COKN STARCH CAKE.

Mrs. Roiue, Winnipeg.

Three and one-quarter pounds of butter, the same of
sugar, eight eggs, one cupful of flour, one teaspoonful of
soda, two teaspoonsful of cream of tartar. .

SPONGE CAKE.

Mrs. Rowe, Winnipeg.

The weight of six eggs of sugar, and the weight of four
of flour, a little salt and six tggs, and flavour to taste.
J3eat the whites and yolks separately. Beat the whites

Fruit Cake.

423

and sugar togetlier first, then put in the yolks and the
Hour last. Never beat much after the Hour is a<l<le<l.

SPONGE CAKE.

M'lfif^ Rohe)'Uo)i^ Thorold,

Three e^rgs vv^ell beaten, one cupful of white sugar, one
c'u[)ful of Hoiir, two tablespoDusful of water, three tea-
spoonsful of baking powder. Bake in a (piick oven.

ROLL JELLY CAKE.

Mim Robertson, TItorold.

Four eggs, one cu))ful of sugar, one cupful of flour, two
talilespoonsful of cold water, one tablespoonful of baking
soda and two of cream of tartar.

JKLLY CAKE.

3Irs. Ray, Ottaiva.

One teacupful of sugar, one-half teacupful of butter
l)eaten to a cream, one coffeecu])ful of flour, four eggs
Kcaten separatelj', one teaspoonful of baking powder.
Bake in jelly tins.

POUND CAKE.

Mrs. Ray, OttaAva.

One pound of sugar, one pound of flour, ten ounces of
butter, ten eggs, beaten separately ; a little nutmeg, no
soda.

FRUIT CAKE.

Mrs. Ray, Ottaiva.

One poun<l of butter, one poimd of sugar, beaten to a
cream, one pound of flour, twelve eggs, beaten separately;
two pounclj of currants, tw(j ounces of raisins, half-pound

424

The Canadian Economist

of citron, half-pound of almonds, two nutmegs, two tea-
spoonsful of cinnamon, one teaspoonful of cloves, two
tablespoonsful of sugar.

RAILROAD f'AKK.

Mlf^s LiJlie J{()S}<, Kivf/f<fov.

One cupful of sugar, two tahlesjKxmsful of Imtter, l)oat
together; two tablespoonsful of milk, three eggs, beat to-
gether ; one cupful of Hour, with two heaping teaspooiis-
ful of baking powder. Mix and flavour. Use a little
salt.

.lELI.Y CAKE.

Miss LUlie Rosfi, I{}n(/f<ton.

Break two eggs in a cup and fill the cup with cream,
one cupful of sugar, two teaspoonsful of cream of tartar,
and one teaspoonful of soda, mixed in a little water, one
cupful of flour.

FRUIT CAKE.

Miss LiUie Ross, Kivgstoii.

Half a pound of butter and sugar, one pound of raisins
and currants, one-quarter of a pound of citron and lemon-
peel, one teaspoonful of cloves, cinnamon, allspice and
nutmeg, five eggs, half a pound of floui', two teaspoonsful
of baking j)owder. Mix the butter and sugar to a cream
with the hand. Break in the eggs one by one, then add
the fruit, spices and flour.

JELLY CAKE.

Mrs. Rc8?, Kingston,

One cupful of sugar, half a cupful of butter, thrreeggs,
half a cupful of sweet milk, one pound and a-half of flour,
three teaspoonsful of baking powder. Flavour as you
please. Bake in a quick oven.

Pound Cake. 425

CITUON CAKE.

Miss Lillie lioss, Kingston.

Haifa pound of butter and sufj^ar, five e^^s, a quarter
of a pound of eitron-peel, tliree-ipiarters of a pound of
Hour.

CHOCOLATK CAKK.

Mrs. Smith.

One pound of sugar, half a pound of butter, six eggs,
one cupful of milk, three teaspoonsful of C'ook's b'riend,
one pound of Hour, Bake in jelly cake tins. Mixture for
tilling : Whites of three eggs, one and a half cup of pulver-
i/x'd sugar, three tablespoonsful of grated cocoa, one tea-
spoonful of vanilla ; beat well together, spread between
the layers and on top of cake.

MOLASSES fAKE.

Mrs. Smith.

Two cupsful of molasses, two small teaspoonsful of soda ;
stir into the molasses, until it is thick and foaming, one
(luart of flour, one and a half cupful of warm water in
which half a cupful of butter has dissolved, then add one
teaspoonful of salt, half a teaspoonful of cloves, two tea-
spoonsful of cinnamon, and two teaspoonsful of ginger.
Tse paper in the pans and bake ' three cakes.

rOUND CAKE.

Mrs. J. K. Steivart.

One pound of flour, eight eggs, one pound of sugar, one
pound of butter, one pound of currants, one pound of rai-
sins, (piarter of a pound of almonds, four pieces of lemon
peel half a cupful of molasses, two tablespoonsful of
mixed spice, three spoonsful of baking powder.

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23 WEST MAIN STREET

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426

The Canadian Economist.

FRUIT CAKE.

Mvi^. A. Scott, Ottaiva.

Half a pound of butter, half a pound of suj^'ar, one
■pound of raisins, one pound of cun-ants, half a pound of
flour, two ounces of lemon peel, six eggs, spice to taste.

SHORT RREAD.

Mrs. A. Scott, Ottawa.

One pound of fl(jur, quarter of a pound of sugar, half a
pound of butter. Rub all well together, and roll out in
cakes.

SPONGE CAKE.

Mrs. A. Scott, Ottaiva.

Half a pound of sugar, half a pound of Hour, six eggs.
Beat up eggs well, add sugar and flour.

ORANGE CAKE.

Mrs. A. Scott, Ottawa.

Two cupsful of sugar, two cupfuls of Hour, five yolks
of eggs, one and a half teasj)oonsful of baking powder,
half a teacupful of water, boiled and cold, one orange
grated, rind and juice, — f nesting for same, white of one
egg, one orange grated, rind and juice, ground sugar.

POUND CAKE.

Mrs. A. Scott, Ottawa.

One cupful of butter, two cupsful of sugai, four eggs,
three cupsful of Hour, one cupful of milk, four teaspoons-
ful of baking powder (Cook's Friend). Mix butter and
sugar, add yolks of eggs well beaten, then the whites well
beaten, then milk, mix baking powder with flour sifted,
CUKrants if required.

Fruit Cake.

427

ROLLED JELLY CAKE.

Mrs Sletvart, New York.

To tliree well beaten eggs, add one cupful of powdered
mifjar, one cupful of Hour, stir well and add one teaspoon-
ful (»f creaui of tartar, half a teaspoonful of saleratus
ilissolved in three teaspoonsful of water. Bake in two
shallow pans. Spread as even as possible, have ready a
i^reased paper, and as soon as done turn the cake on it,
liottom side up, then spread evenly with jttly. Roll up
quickly, and leave the paper round it until cool.

JELLY CAKE.

Mrs. SiHith, Bryson.

One cupful of white sugar, one cupful of flour, three
t'ggs, half a teasp onful of soda, a teaspoonful of cream
of tartar dissolved in four teaspoonsful of cream, one tea-
spoonful of lemon. Mix them together, and bake in jelly-
tins, in a quick oven.

SCOTCH SHORT BREAD.

M'l^s Thompson, Renfrew.

One pound of flour, half a pound of butter, three ounces
of white sugar; mix well the flour and sugar, which you
must gi'adually and thoroughly work into the butter ;
when you have worked it smooth, roll out and pinch
luund the edges. Put some carraway comfits on the top.
Bake in a very slow oven.

FRUIT CAKE.

M'iKS Thomson, Renfreiu.

Five eggs, five cupsful of flour, two and a half cupsful
i)f sugar, one and a half (;upsful of butter and two cups-
ful of sour milk, two cupsful of raisins; beat butter and
I sugar to a cream, add the eggs, yolks and whites beaten

428

The Canadian Economist.

separately; then three cupsful of the flonr an*, the inilk;
beat well, and then add one gill of molasses cloves and
cinnamon to suit your taste, and the remainder of the
flour ; and last, one teaspoonful of soda. Bake as soon
as put together.

BOLL JELLY CAKE.

Mrs. W. Taylor.

Take four egga and a cupful of sugar and beat well ;
then add a c#f)f ul of tlour, a teaspoonful of cream of tar-
tar, half a teaspoonful of soda, llavour with lemon, and
bake in a quick oven. Spread with jelly and eat as soon
as taken from the oven.

SCOTCH SHORT BREAD.

Mrs. Jaracfi Thomson.

Four pounds of flour, two pounds of butter, one pound
of sugar, one pound of ground rice, lemon peel to suit
taste.

LARGE SPONGE CAKE.

Mrs. James Thomson.

Half a pound of flour, half a pound of sugar, and eight
eggs. Beat the whites antl yolks separately.

ROLLED SANDWICH.

Mrs. James Thompson.

Quarter of a pound of sugar, quarter of a pound of
flour, four eggs and a little soda.

POUND CAKE.

Mrs. James Thomson.

H .If a pound of butter, half a pound of sugar, ten
ounces of flour, six eggs and a little soda.

Lemon Cake. 429

FRUIT CAKK (GOOD).

Mrs. James Thomson.

One pound of butter, one pound of sugar, ten eggs, one
and a quarter pounds of flour, one pound and two ounces
of raisins, one pound and two ounces of currants, one and
a half ounces of peel, half an ounce of peel, half an
ounce of nutmeg, one teaspoouful of mixed spices.

ICED SANDWICH. ^

Mrs. James Thomson.

One pound of butter, one pound of sugar, ton eggs, one
and a quarter pounds of flour.

PRINCESS CAKE.

Mrs. James Thomson.

One pound of butter, one pound of sugar, ten eggs, one
and a quarter pounds of flour, half a pound of large
laisins or lemon peel instead.

LEMON CAKE.

Miss Urquhart, Perth.

Grate the rind of one large or two small lemons, squeeze
the juice and add one cu[»ful of sugar, and one Gg^, well
lieaten, also a small juece of butter. Boil until pretty
thick, and set away to cool. For the cake, take three
eggs, beat very lightly, add one cu])ful of sugar, one and
a half cupsful of flour, with two teaspoonsful of cream
of tartar and one ounce of soda rubbed in, half a cupful
of milk. Bake in well-buttered jelly- cake tins. When
the lemon mixture and the cakes are quite cold, spread
the lemon between the layers of cake. For icing for the
top, take the white of one egg, beat very lightly, mix in
•no cupful of sugar, and flavour with lemon and beat

430

The Canadian Economiat

until smooth. Oranges in.^tead of lemons may ha used

and an orange cake made

FRUIT CAKE.

Mrs. {Rev. D.) Wardvopc, Teesivuter.

Three-qartors of a pound of buttei', one pound of wliito
sugar, sixteen eggs, tliree pounds of currants, waslicd anil
dried, half a pound of citron peel, one and a half poiiiids
of flour, two nutmegs, a teas])0{)nful of soda bruised, work
the butter to a cream, then juld the sugar. Work tliesc
together till very light. This is the haidesv part of the
mixing. Then add the eggs, two at a time, it is not ne-
cessary to beat them. Have the Hour, fruit, s})ice,etc.,
all mixed together dry in another vessel, and add by de-
grees to the mixture. Bake in a slow oven.

OHANIJI-: CAKH.

Mrs. White, Bradford, Pa.

Four eggs, save out whites of two, one and a half ciips-
ful of sugar, half a cupful of watei', one and a half ciiiis-
ful of flour, half a teaspoonful of baking powdei', Havour
to taste. For fillin<; the same, beat the whites of e^'i^s to
a stiff froth, add juice and grated rind of one oraii(];t.',
three tablespocmsful of powdered sugar, mix all together,
and spread between the layers.

SCOTCH SHORTBREAD.

Mrs. White, Bradford, Pa.

One pound of Hour, half a pound of butter, quarter of
a pound of sugar, yolk of one agg; place the Hour in a
bowl, add the butter and sugar, mix well, add the ej.'g,
mix firmly ; fold a paper square and place the dough on
it; roll it lightly to have it square, half an inch thick;
prick it over with a fork and press it with fingers lound
the edge, place it on a baking tin ; bake in a ({uick oveu
fifteen minutes.

Seed Cake.

431

FRUIT CAKE.

2f}'s. White, Bradford, Pa.

One pound of sui^ar, tliieo-quarters of a pound of but-
ter, eight eggs, one pound of flour, one pound of raisins,
one j»ound of currants, two nutmegs.

CUP CAKE.

^frs. Whiihcii-, OftaiOa.

sful of i\(

twi

id a half cui^sful of h

irec cupstui ot tiour, two ana a naii cupsiui ot brown
sugar, half a cupful of butter, three eggs, one and a half
ciipsful of milk, two and a half teaspoonsful of baking
|towder, half a nutmeg.

JELLY CAKE.

Mrs. Williams, Chaadiere.

Half a ])ound of sugar, six ounces of butter, five eggs,
one pound of Hour, flavour, bake in three tins.

CHEAP FRUIT CAKE.

Mrs. WillUuns, ClidnUere.

One cupful of brown sugar, half a cupful of butter,
half a cupful of sour milk, one teaspoonful of soda, two
eggs, one cupful of fruit, spices.

SEED CAKE.

Mrs. James Young, Gtdt.

One heaping cupful of sugar, two cupsful of Hour, three-
quarters of a cupful of l)utter, and three eggs, beat sugar
and butter together with yolks of eiiij^s, then a<ld the
whites beaten to a stiff froth, half a cupful of sweet milk,
one teaspoonful of cream of tartar, half a teaspoonful of
soda mixed with the flour.

432 The Caibadian Economist.

WHITE WKDDINO CAKE.

Mrs. Williams, Chmuli'ere.

One and a half cupsful of potato starch, two cupsful of
sugar one cupful sweet cream, one teaspoonful of cream
of tartar, half a teaspoonful of soda, whites of eight eg«'8,
one and a half cupsful of flour.

RATAFIAS.

Half a pound of sweet almonds, half a pound ot hitter
almonds, two pounds of sugar, the whites of ten or twelve
eggs. Mix as for almond cakes ; drop them on whited brown
paper half the size of a nutmeg, see they are all of a size;
bake on iron sheets in a slow oven. When cold they can
be taken from the paper.

NICE COOKIES.

Mrs. AUoiuay, Winnipeg.

Two eggfi, one cupful of melted butter, one ounce of
sugar, a teaspoonful and a half of baking powder, and
flour enough to make a dou^ch. Roll thin and bake
quickly.

COOKIES.

Miss Sarah Lanah^n.

One cupful of butter, one cupful of sugar, one egg, flour
enough to roll, flavour with nutmeg. Roll very thin.
Cut with a round cutter. Bake in a quick oven.

NUMBER ONE COOKIES.

Mrs. Kennedy, Given Sound.

One egg beaten, one teaspoonful of baking-powder, one '
cupful of butter melted, one cupful and a half of sugar;
mix and add five cupsful of flour ; when mixed take half j
the quantity of dough and then mix in carraway seeds, so I

Cookies.

433

!Upsf\ll of

of cream
ight eggs,

d ot hitter

or twelve

ited brown

I of a size ;

II thev can

|e ounce of
owd(3r, ami
and bake

|c egg", flour
very thin.

lowder, one
of sugav;
|rl take halt '
ty seeds, so ]

that you have carravvay cookies and plain ; roll out very
thin and cut with a round or fancy cutter, according to

taste.

RATAFIA COOKIES.

Mrs. S. Christie.

One cupful of butter, one cupful of sugar, quarter of a
cupful of milk, two e^f^j^a well beaten, two cuptuls and a
half of Hour with a teaspoonful and a half of baking-
powder. Mi.x: together, roll out very thin, cut into small
cakes, wet over the t )p with ratafia. Dust over a little
white sugar and bake.

COOKIES.

Mrs. H. Matlter.

Two cupsful of sugar, one cupful of butter, one cupfu]
iif sweet milk, two spoonsful of baking powder, just flour
enough to roll. Rub butter and sugar into the dry flour,
and then wet up. Spice to suit the taste. Be careful not
to use too much flour ; more can easily be added if not
stitt enough.

MOLASSES COOKIES.

Mrs. (Rev. J.) McEwen, IngersolL

Two coffeecupsful of molasses, two cupsful of butter
one tablespoonful of soda, one cupful of sweet milk, one
and a half cupsful of flour, half a teaspoonful of alum,
half a cupful of boiling water, one spoonful of ginger.

COOKIES.

Mrs: McQuarrie.

Two eggs, one cupful of sugar, one cupful and a half of
[butter, mixed with the flour, five cupfuls of flour, a tea-
spoonful of cream of tartar mixed with the flour, a nut-
Inieg and half a teaspoonful of soda. Wet with as small
|a quantity of milk as possible. *

434

2hc Canadlu)) Economiat.

COOKIKS.

Mrft. A. McKellar, Ottawa.

I One cupful of thick »weot creasn, one cupful of siij^'ur,
(piarter of a teaspoonful of soda, half a teaHpoonful of
cream of tartar, a little salt, essence of lemon, carraways,
Hour enough to roll out thin, half a cupful of sweet niilk,
and half a cupful of butter will do if cream cannot begot.

COOK IKS.

Mrs, Purr, OttauM.

One cupful of butter, two eupsful of sugar, four eggs,
ne lai'ge teaspoonful of Cook's Fiiend.

COOK IKS.

Mrs. Bay, Offav'a.

One cotfeeeupful of sugar, one teacupful of butter, twn
ep-gs, one tal)lespoonful of sour cream, small teaspoonful
of soda. Flavour with lemon.

COOK IKS.

Mrs. A. Scott, Ottawa.

Five eu[)sful of Hour, one cupful antl a half of sugar,]
one cupful of butter, two eggs, one teaspoonful of bakini;
powder, half a cupful of water ; roll out thin and cut out.

COOKIES.

Mrtt. Thomimni , Point Fortune, Que.

One cupful of butter, one cupful and two-tliirds of sugar,
two eggs, two teaspoonsful of cream of tartar, one tea-
spoonful of soda, the latter dissolved in a little inilk.l
Season with a little mace or ground allspice. Flour j
enough to allow of l)eing rolled out. Roll out thin aii(l|
cut into thin cakes. Bake in a quick oven.

Carravxiy G uiger- h rea d.

4n.i

. ot* swraw

)OOTlful oi'

arraways,
^eet milk,
n()tbe<'ot.

four e''f;>

COOKIES.

Miss Hohevtson, Ottawa.

One (iiiart of Hour, one cupful of lard, two eggs, one
cupful of sugar, two teas]H)on.sful of baking ])owtlor and a
little salt, dissolve the powder in acjuarter-cupful of sweet
milk ; work all together and roll them.

(^OOKIKS.

Mrs. W. T<ff/toi'.

One cupful of butter, one cupful of sugar, half a cupful
of sweet milk, half a teaspoonful of soda. Mix to a soft
Roll thin and bake ([uickly.

(lough

butter, twn

teaspoonful

If of siij^av,
|l of bakin;:]
md cut out,

l-ds of ^ugavJ
ir, one tea-I
llittle nii'l^l
lice. Vlouii
It thill an(l|

COOKIES.

Mr8. (Hec.) D. Wardrope, Teesu'at'r.

A small cupful of butter, one large cupful of white sugar,
one small cu})ful of sweet milk, two eggs, three teaspoons-
ful of baking powder, and flour sufficient to make a soft
(lough. Put butter into Hour, then add sugar, then the
eggs well beaten, then the milk. Put baking powder in
the dry tiour before beginning to mix.

r'ARRAWAY gtx(;er-bread.
iViss Elliott, Guelph.

Cut up half a pound of fresh butter in a pint of treacle,
and warm them together slightly, till the bu<.ler is quite
soft. Then stir them well and add gradually half a
pound of good brown sugar, a tablespoonful of powdered
cinnamon, and two tablespoonsful of ground ginger, or
three if the ginger is not very strong. Sift two pounds
01* two quarts of flour. Beat four eggs till very thick and
light, and stir them gradually into the mixtui-e, in turn
[with the flour, and five or six large tablespcjonsful of

436

TJie Canadian Economist.

carraway seeds, a little at a time. Dissolve a very small
teaspoonful of soda in as much lukewarm water as will
cover it. Then stir in at the last. Stir all very hard.
Transfer it to a buttered tin pan with straight sides, and
bake it in a loaf in a moderate oven. It will require a
great deal of baking.

CHARCOAL GINOER CAKE.

A. Haldu'tn, Exq., Oftaica.

Half a cupful of butter or dripping, half a cupful of
molasses, one cupful of brown sugai*, half a cupful of water,
half a teaspoonful of ginger, half a teaspoonful of soda,
two teaspoonsful of pulverized charcoal, flour enough to
roll. Cut into shape with a cake-cutter,

GIN(}ER CAKE.

Miss J. N. Carmichael, Bryson.

Half a cupful of butter, one cupful of sugar, large cup-
ful of cream, two cupsful of molasses, one teaspoonful of
soda, one of cream of tartar, three of ginger. Bake in a
bread pan.

GINGER SNAPS.

Miss J. N. Carmichael, Bryson.

One ]»int of molasses, one half coffeecuj)ful of sugar,
some lard or butter, half a cupful of water, one teaspoon-
ful of soda, one teaspoonful of cream of tartar. Roll and
cut out and bake quickly.

SOFT GINGER-BREAD.

Miss J. X. Carmichael, Bryson.

Five cupsful of floui*, three cupsful of uiolasses, one cup-
ful of butter, one cupful of milk, two teaspoonsful of
ginger, one teaspoonful of soda, three eggs ; pour into a
pan and bake slowly.

Oinger-hread. 437

SOFT GINC.EU-BUKAI),

Mrs. DonaUUon.

One teacu])ful of butter, one teacupful of sugar, one tea-
otiptul of milk, one teacupful of inolassi^s, tliree teacupsful
of Hour, f(Mir ejij^'s, one and a half teaspoonsful of acxla, one
ami a half teaspoonsful of cream of tartar. Ginger to
taste.

SOFT OINOKR-HKEAIX

Minx M. M. JlntchiKon.

Two-thirds of a cupful of butter, one cuj)ful of brown
sugar, two eggs, one cujjful of molasses, one cupful of
sweet milk, two and a half teaspoonsful of baking pow-
der, four cupsful of Hour. Ginger and s[)ice to taste.

(ilNGKa SNAPS.

Mitts M. M. Hutchison,

One pint of molass'^s, one cupful of butter, one table-
spoonful of ging(!r. Put them together and let them boil
up once, cool them, and add two small teaspoonsful of
tluur, enough to roll out therein.

GINGER SNAPS.

Mrs. G. M. Hatchison.

One cupful of butter, one cupful of brown sugar, two
cupsful of molasses, two cupsful of cold water, two table-
spoonsful of baking powder. Mix stiff with flour. Bake
in a hot oven.

GINGER-BREAD.

Mrs. Laird, Bristol.

Two cupsful of butter, two cupsful of sugar, two cups-
ful of molasses, tbree tablespoonsful of ginger, one and a
half tablespoonsful of allspice, two tablespoonsful of soda,

438

The Canadian Economist.

two cupsful of sour cream, to all of wliicli add flour
enough to make a Latter like pound cake.

THIN GINGER SNAPS (WITHOUT EGGS).

MiKS Jane Martin, Ottaiva.

Take one cupful of molasses, one cupful of I utter, one
cupful of brown sugar ; mix the molasses, butter and
sugar well togetlu'r. Then take one cupful of milk, one
teas))oonful of cinnamon, one teaspoonful of soda, two
teaspoonsfid of cream of tartar, flour to thicken it to a
batter. After all is ready, take a little brown sugar, roll
and stir in to make them crispy. Then butter tlu' ])an.
Drop a spoonful in the pan, not too close together. Bake
in a hot oven.

HONEY GINGER CAKE.

MiKS McQiKirrie.

Rub together a pound of sifted tiour, a pound of fiosli
butter; mix in a teaspoonful of tine brown sugar, two
large tablespoonsful of strong ginger, and, if you like
them, two tables] )Oonsful of carraway seeds. Having
beaten five eggs, add them alternately with a pint of
strained honey ; stirring in towards the last, a small tea-
spoonful of soda tliat has been dissolved in a little vine-
gar. Having lieaten or stirred the mixture long enoH*,']]
to make it light, transfer it to ^^ s(piare tin or bloek-tin
jmn. Put into a moderate oven and bake an liour or
more according to thickness.

GINGER SNAPS.

Mrs McKclldi', OtioM-a.

Half a pint of molasses, one cupful of sugar, one cupful
of butter, boil together, then add four teaspoonsful of
soda, three teasponsful of ginger, two teaspoonsful of cin-
namon, and one teaspoonful of cloves. Flour enough to
mould very stiff'. Roll out very thin.

Ginger Snapff. 4.S9

GIN(}ER SNAPS.

Mrs. {Rev.) R. McLennan, P. E. I.

One cupful of butter, one cupful of giui^or, one cupful
of molasses, two teaspoonsful of soda, and two teaspoons-
tiil of ginjjfer, half a cupful of hot water. Flour to roll.

SOFT (JINGEH-UREAl).

Mrs. McTavish, Osgoode.

Two eggs (not beaten), one cupful of molasses, half a
cu})ful of sugar, one cupful of sour milk, three parts of a
till ful of shortening, one tablespoonful of ginger one tea-
spoonful of soda, sutticient Hour to make as thick as a
sponge-cake.

SOFT GINGER CAKE.

Miss Robertson, Tkorold.

One cupful and a half of molasses, half a cupful of
l)rovvn sugar, half a cupful of buttei', half a cupful of
sweet milk, two teaspoonsful of ginger, one teaspoonful of
soda, three cupsfnl of tioui-, no ^i^^s.

PLUM GINGER-BREAD.

Mrs. Ritchie, Portage-dit-Fort.

( )ne cupful of butter, two cupsful of molasses, three
r<(!4s, <me cupful of new milk, one cujtful of raisins, two
('U]»sful of ginger, one teas})oonful of soda. Bake moder-
ately.

GINGER SNAPS,

Mrs. Ritchie.

Two cupsful of molasses, one cupful of brown sugai-, one
half cupful of butter, one half cupful of lanl, one cupful
of sour milk, oni' tal>lespoonful of soda, one tablespoonful
of ginger. Mix as soft as possil>le to roll.

440

The Canadian Economist.

GINdER-BREAD.

Mrs. Thompson, Point Fortune.

One cupful of molasses, one cupful of sugar, half a cup-
ful of butter, three-quarters of a cupful of milk, one tea-
spoonful and a quarter of soda, two teas|)oonsful of cieam
of tartar, one teavSpoonful and a (piarter of ginger. Mix
rather stiff.

GINGER-BREAD.

Miss Thompson, Revfretr.

Three eggs, half a cupful of sugar, one cupful of butter,
one pint of molasses, one cupful of sour milk, one tea-
spoonful of soda, one tablespoonful of ginger. Nutmeg
and cinnamon to taste, and flour to thicken like sponge-
cake.

SOFT GINGER-BREAD.

Miss Stewart.

One cupful of molasses, one cupful of butter, one cup-
ful of sour milk, four cupsful of sifted flour, one egg, one
tablespoonful of ginger, two tablespoonsful of soda.

GOOD EVERY-DAY GINGER-BREAD.

Mrs. Williams, ChaiuHere.

Three cupsful of flour, one cupful of sour milk, one cup-
ful of sugar, one cupful of molasses, three-quarters of a
cupful of butter, two eggs not beaten, one heaping tea-
spoonful of soda, one heaping teas])oonful of ginger, spice
to taste. Bake twenty minutes in shallow pans.

GINGER SNAPS.

Mrs. White, Bradford, Pa.

Take three pounds of flour, one pound of butter, one
pint of molasses, one tablespoonful of soda, four table-

Wheat Meal Ginger-hread.

441

spoonsful of finger ; thrGe-quartors of a pound of l»ro\vn
siiijar makes them more crisp. Roll out thin, and l)ake
in buttered tins in a quick oven.

CHOICE GINGER- BREAD.

Mrs. White, Bradford, Pa.

Two cupsful of Orleans molasses, one cupful of brown
siijj;ar, one cupful of lard, two cupsful of sour milk, one
U'aspoonful of soda, one teaspoonful of cream of tartai',
one teaspocnful of ginoer, one teaspoonful of cinnamon,
one teaspoonful of cloves, two eggs; add currants, raisins,
citron if you like.

SOFT GIN(JER-J5UEAD.

Mrs, James Thomson.

Two cupsful of molasses, one cupful of sugar, one cup-
ful of butter, one teaspoonful of soda, one cupful of milk,
four cupsful of Hour, four eggs, one teaspoonful of ginger.
Bake in a brisk oven.

GINGER CAKES.

Miss Robertson, Thorold.

One egg, one tablespoonful of lard, one tablespoonful of
ginger, one cupful of molasses, half a cupful of milk, one
teaspoonful of soda. Flour to roll out.

WHEAT MEAL GINGER-BREAD.

Fani'dy Friend.

One pound and a quarter of wheat meal^ one pound of
treacle, quarter of a pound of sugai-, a quarter of a pound
of butter, three-quarters of an ounce of carraway seeds
bruised, three-quarters of an ounce of ginger, three-(juar-
ters of an ounce of lemon peel, half a pint of new milk,
one teaspo(mful of soda. Bake in a very slow oven.

442

The Canadian Economist.

GINGER NUTS.

Miss Robertson, Thorohl.

One cupful of baking molasses, three ounces of ginger.
Ruh butter, sugar and Hour together.

YORKSHIRE CAKES.

Family Friend.

Take two pounds of flour and mix with it four ounces
of butter melte<l in a ))int of good milk, three spoonsful
of yeast, and two eggs. Boat all well together and let it
rise, then knead it and make it into cakes. Let them rise
on tins before you bake them, which do in a .slow oven.

RICE CHEESE CAKES.

Mrs. {Hon. A.) Vldal, Sarnia.

Half a pound of ground rice, half a pound of buttei,
half a pound of white sugar, four eggs, grated rind and
juice of one lemon. Whip the eggs and mix all togetlier,
fill patty-pans, lined with puff-paste.

EXCELLENT SPONGE CAKE.

M7's. (Hon. A.) Vidal, Sarnia.

Eight eggs, four cupsful of fine white sugar, four cups-
ful of flour, one cupful of cold water (not too full), essence
of lemon, one teaspoonful of baking powder. Beat the
eggs to a very stifl' frotli.

^m?,
^j^

CHAPTER XXVIII.

SAIvDWICHKS, BREAKFAST AND TEA RELISHES,
- ENTREES, CROQUETTES, ET(\

GRATKD HAM SANDWICHES.

(^ RATE finely as much well cooked ham as you aie
X likely to require. Flavour it with very little
cayenne and some nutmeg. Roll out some good putt'
paste very thin. Cut it into two perfectly even por-
tions. Prick in one or two places to prevent its rising too
higldy, an<l hake in a quick oven till of a golden brown.
Then take it out and let it stand till cool, when spread a
little fresh hutter lightly over the whole. This should
not be done till the paste is perfectly cool. Now spread
the grated ham evenly over the paste. Lay the second
piece of puff-paste over it, and with a very sharp knife
cut into small-sized sandwiches. This is a charming sup-
per dish.

SAUSAGE ROLLS.

Roll some puff-paste rather thin, cilt it into squares of
about four inches. Take the skins off the sausages, di-
vide them in two, roll them in tiour, and put one-half in
each roll, turn the [)asto over. Cut it straight with a knife
at the ends. Glaze with white of eggs and bake in a
( I nick oven.

PORK CAKE.

Mrs. Brown, Ottawa.

One pound of salt pork, fat, chopped fine, poui- half a
pet of boiling water over it, two cupsful of sugar, one cup-

444

The Canadian Economist.

ful of molasses, one pound of raisins, a teaspoonful of soda,
a quarter of a pound of citron-peel. Spice to taste. Mix
altogether, with flour, to the thickness of a common cake.
Bake slowly. If you choose you can add more fruit.

FRENCH DISH.

Mrs. E. K. Brovsvn.

Cold meat and hard boiled eggs, chopped fine, mustard,
vinegar, a little butter, red and black pepper, salt ; three
eggs, for medium-sized side dishful. Put in the season-
ing to suit taste.

COLD JOINT.

Miss Mdggie Bunton, Bradford, Pa.

Take what is left of a cold turkey, chop fine, pour
over it hot cranberry sauce enough to make the pieces of
meat stick together when cold. Mix thoroughly, put it
into a deep dish and press down solid with the bottom of
another dish. When cold, turn out and cut into slices.

CHICK KN HA LI BIT.

Miss Jennie C. Boardman, Lowell, Mass..

Put one pound and a-half of chicken halibut in a dcej)
baking dish. Fill the dish with milk, and sprinkle over
salt. Hour, pepper, and a little butter. Let this bake one
hour. Ten minutes before the expiration of the hour
break into the milk around the fish six or eight eggs.

MINCED VEAL.

Mrs. Cantin, Montreal.

Chop three and a half pounds of veal very fine, add one
tablespoonful of pepper, one ounce of salt, one nutmeg,
four Boston crackers rolled fine, a piece of butter the size
of an e^g, three well beaten eggs. Make the whole into

Fish Balls.

445

a loa^ and bake two hours, taking cai*e to baste it often
To be cut in slices and eaten cokl.

SPIC'KD MEAT.

Ah's. (Capf.) Cowley.

Three pounds ofraw beef or veal — nicely chopped —
ont3 tablespoonful of salt, a dessertspoonful of pepper, the
same of sage and savory, two tablespoonsful of butter
iiu'lted, two eggs, half a cupful of rolled cracker, mix well,
shape in a long roll like butter. Bake two hours. Be
sui-e to keep water in th<! pan and baste often. When
cold, it is nice sliced for tea.

OMELKTTE.

Mrs. Donaldson.

Six eggs, half a teacupful of milk, one teaspoonful of
flour, one ounce of butter, two teaspoonslul of yeast pow-
der. Beat the whites and yolks separately. Boil the
milk, and just as it comes to the boil stir in the tiavour,
then the eggs, and lastly the yeast pow^der.

FISH BALLS.

M rs. James Dahjliesh.

Two cupsful of cold boiled codfish, or salted, one cupful
of mashed potatoes, one half cupful of drawn butter with
<an eg^ beaten, season to taste. Chop the fish when you
have fi'eed it of bones and skin ; work in the potatoes
and moisten with the drawn butter until it is soft enough
to mould and will yet keep in shape. Roll the balls in
flour and fry quickly to a golden brown, in lard or clear
dripping. Take from the fat so soon as they are done,
say in a colander sieve, and shake gently to fi'ee them
from every drop of grease. Turn out for a moment on
white paper to absorb any lingering drops and serve up
on a hot dish.

446

The Canadian Economist

CODFISH BALLS.

Mrs. J. W. Farrdl, Kingston.

Boil the fisli tlie day before, tlien pick fine and mix
with maslied potatoes. To a two quart bowl of fish and
potatoes (one third fish to two thirds potatoes), choj) up
four hard-ijoiled eggs and a teaeu])ful of drawn better
and a little pepper. Let it stand till to-morrow, then
make into balls and fry in lard.

()MELETTP\

Mlxs Jwnor, S^. Marys.

Take a sliee of bread an inch thick, cut otf the crust
fiom it, pour half a pint of boiling water npon it, season
with jiepper and salt to taste. Beat np the yolks of five
eggs and add to the bread and milk when cold ; then add
the whites well beaten. This makes two omelettes.

SIDE-DISH OF MEAT.

Mrs. W. Kennedy, Given Sound.

Take pieces of meat left from roast, and add some frosli
beefsteak, put in cold water and stew two hours or more,
when near time for serving mix a little milk. Hour, butter,
pepper and salt together, enough to cover your meat ;
boil all together, serve hot.

FRENCH MODE OF WARMING VEAL.

ilf/.s'.s Lesslie, KuKjsfoj}.

Take cold meat left from roast, cut into small pieces,
season with salt, pepper, and a little grated nutmeg or
mace, sprinkle with a little flour; put in the fryingpiin a
little milk and any gravy or jelly left, then put in imat
and the white of one egg well beaten, then remove from
the fire and stir in the yolk of one egg.

A Delicate Omelette.

447

CHICKEN LOAF.

Mvf^. Than. McKay.

, l^oil ;i cliit'ken until it will come readily from the bones,
Itoiling down the broth until there is but little left. Chop
the chicken when cold, adding the jellied broth ; chop or
ciinuble tine bread, and add to the chicken, with two eggs
(raw), ])epper, salt, and mace to taste ; work the whole
into a loaf, glaze with white of egg and cover with crumbs,
put in the oven and cook until brown. To be cut in
slices and eaten cold.

SARDINK SANDWICH KS.

Mrs. Thos McKiuj.

Take some sardines from a tin, free them from oil, re-
move the tails and skin and bone, pound them in a mor-
tar with a piece of fresh butter, an anchovy, a little mace,
salt and cayenne ; spread the mixture between slices of
brown bread and butter ; or they may be simply skinned,
boned, and halved, and with the addition of salt and pep-
per and a little French mustard, placed V)etween slices of
biead and butter.

A DELICATE OMELETTE.

Mi's. J. W. Farrell, Kn\(jsto)i

Break eight eggs in a stewpan,to which add a te^ispoonf ul
of very finely-chopped parsley, half a teaspoonf ul of salt,
a pinch of pepper, and three good tablespoonsful of cream,
beat them well together, then put two ounces of butter
in an omelette-pan, stand it over a sharp fire, and as soon
as the butter is hot, pour in the eggs, stir them round
(piickly with a spoon until delicately set; then shake the
pan round, leave it a moment to colour the omelette, hold
the pan in a slanting position, just tap it upon the stove
to l)ring the omelette to a proper shape, and roll the flap

448

The Canadian Economist.

over the spoon ; turn it upon your dish and serve it iis
soon as done. Take care not to do it too much.

SANDWICH KS.

Mrs. J. W. Farrell, KliH/ston. *

For improved sandwiches, boil a few pounds of liam
and chop it very fine wliih' it is yet warm — fat and Kan
together — rub dry mustard in proportiorjs to suit your
taste througli the mass, a<ld as much sweet butter as
would go to the spreading of your sandwielies, and when
thoroughly mixed, sj)lit light l)iseuits in halves and spread
the ham between. These can be eaten without troul^le,
and will be found excellent.

SCALLOPE') VKAL.

Mrs. J. W. Farrell, Kingston.

Chop cold cooked veal fine, put a layer in a baking-
dish, alternating with a layer of powdered crackers, salt,
pepper and butter, with two eggs beaten up with a pint
of milk, cover with a plate, and bake half an hour.

POTATO OMELETTE.

Mrs. J. W. Farrell, Klngtdon.

This may be made with a mashed potato or two oun-
ces of potato flour and four eggs and seasoned with pep-
per, salt and a little nutmeg. It should be made thiciv,
and being rather substantial a S(|ueeze of lemon improves
it. Fry a light brown.

MOCK DUCK.

Mrs. Boss, O.L.a

Take a slice of beafsteak about three pounds, prepare a
dressing and spread over it, and roll up and tie very
tightly, and bake.

Ji'llied VeaL

449

JELLIKI) CHICKKN.

Mrs. Jioss, O.L.C.

Cni up two chickenH and lioil in enou»^li water to cover
tlu'in, until tender, rcMnove the skin an<l i)()ne.s, and season
tilt' licjuor, of wliicli there woukl he a litth3 less than a
(juart, witli butter, pepper and salt and the juice of a
lemon, if liked, dissolve a (piarter of a box of gelatine in
a little warm water, and add with the chicken to the
li(juor. Boil up once, and pour into a mould. When
cold cut with a very shar[) knife, (n- it will break in
pieces.

MINCED VP:AL.

Mrs. \Y kite, Bradford.

Three povnids of V(!al finely minced, a (juai'ter dozen of
soda crackers pounded fine, three eggs, salt, pepper, sage,
cinnamon, and cloves. Bake three hours. Cut cold.
Half a pound of salt pork, baste with butter.

PICKLED IIERRINtlS.

Miss Young.

Prepare the herrings as for cooking. Pack in a stone
jar, having previously rubbed them well with a mixture
of salt, pepper and allspice. Cover with vinegar. Cover
the jar and set in a slow oven, and let it stand fourteen
hours. Take out of the oven when a stronger fire is re-
quired ; when thus prepared, they are ready for use at
any time.

JELLIED VEAL.

Young- JAidies' Journal.

Take a knuckle of veal, wash it, put it in a pot with

water enough to cover it, boil it slowly for two or three

hours; take out all the bones — be sure to pick out all

little ones — cut the meat into little pieces, put it back in

450

The CifntuJim Economist.

tlio liquor, season to your taste with pepper, salt, and
saiifc ; let it «te\v away until pretty <lry ; turn it in an
oblong dish, oi- one that will mould it well to cut in
slices.

\ATV\A-] VOUK IMKS KoR I'.KKA K FAST.

Fainilij Fyi<'ii<l.

Thi-ce and a halt' pouinl^ ot" flour, one pound of Jani,
one i)int and a ludf of water, three teaspoonsful of pep.
per, six teaspoonfuls of salt, five pounds of meat. Hoil
the lard and water to^^ethei-, pour lioijinj^' on the (lour,
hftvin".,^ first made a hole in the Hour, mix well an<l let it
stand l»y tlie side of the fii'e — it must not he too cold or
too hot, or it will not rise nicely ; mould it as an ordinary
I'aised pie of the size you wish ; till the pies with the meat,
cut in very small s(juare pieces, season it, pour a litth;
water in, ])ut on the lid, ])ineh the edge together, trim
round with scissors and ornament with leaves formed with
a paste-cutter. Let the pies stand at least four hours he-
fore baking ; put them in rathei- a slow oven; bake from
one and a half to two hours, When brought out of tlic
oven pour into the hole of the lid of the pies, thi-ough a
funnel, as much gravy as they will take, }>reviously niatle
from the bone*, and trinmiings of the pork.

MUSHHOOMS.

To stew: fare neatly, put in a basin of water with a
little lemon juice for a few mimites ; lift them out eaic-
fully and put them to stew gently, closely covered, for
half an hour, with a good piece .of butter, a little ])e|>per
and salt, add a spoonful or two t>f cream shortly bcfdiv
serving, flour to thicken, lemon juice or nutmeg may he
added, but the exfjuisite flavour of perfectly fresh uiiisli-
rooms — others are really unfit for use — is only spoile<l by
such additions, Broiled. — Hroil large flaps, turning tlieiii
once over a clear tire ; put them in a very hot dish, w itli
a piece of butter and a sprinkling of pepper and salt on

Ham Omelette.

451

It, lUlil

in ail

cut ill

tf lard,
)t' |»']»-
,. Bull
o Hour,
(I let it
fold or
nrniai'v
e meat,

a littlt!
jr, trim
ed \vitli
)urs l)e-
k«,' tV(jiii
of tlie

imn'h a
made

with a

it C'clWr

■vi\, lor
]H'i»pL'r

lict'oiv

uay 1>L'
musli-
iled by
Y>- theiu
h, with
Isalt on

cacli inushiooin ; serve very liot ami (luickly. Baked. — -
I'lit tlu'in into a tin baking dish with hutter, \:e. Bake
gently ; pile higli on dish ; mix a little creaui with white
stuck, and pour round.

FISH ri{<)t;i' KITES.

Yoiiiiij Ladles' Jonrndl.

The remains of any cold tish. Remove all skin and
hones most carotullv, then masli the tish free from all
lumps ; add a piece of hutter, pepper, salt and mace (and
it" you have any cold crab or lobster sauce so much the
better). Form the tish into portions the size and shape
of an egg, if too soft a few bread-crumbs may be jKhled.
Dip each portion into an egg well beaten up, and then
into fine luead-crumbs. Fiy a golden ])rown in boiling
lard, drain and servo on a najtkin garnished with fried
parsley or on a dish with tartre sauce.

CHICKEN SANDWICHES.

Family Frier d.

Ingredients : chicken and ham, tour eggs, one table-
spoonful of salad oil, mustard, vinegar (chop the chicken
not too Hne), also a little nice ham ; then braid together
the yolks of the eggs (boiled very hard) with the oil, when
smooth, add a little made mustard ami vinegar, should it
not be salt enough from the ham, add a little salt ; stir
this mixture well and add the meat ; have ready some
tliiii slices of bread buttered, and put i;ome of the mixture
between two slices ; very nice.

HAM oMi.i.K'rn:.
Ycnuaj Ladies' JoUi lud.

It is easily and (juickly made and relished W(dl. Beat
four eggs till (piite feathery, then add three large spoons-
ful of finel}' minced ham ; butter the frying{»an well and

452

TJiL Canadian. Economist,

pour all in, when v.ell set, roll up like a jelly roll and
serve inunediatcly ; a steady and moderate fire is always
necef;sary to make a nice omelette.

HAM AND TONGUE SANDWICHES.

Keep an unopened can in tlie house and then you can
have sandwiches at any moment.

TO COOK CANNED SALMON AND LOH^JTER.

Home Messenger.

Open the can l»y takiuLj the top off, drain away the
liquor, take a tahlespoonf'ul of buttei-, a teaspoonful of
vinegar and a teacui)t"ul of boiling watev ; pour over the
salmon, set the can in a pot of hot water and let cook for
twenty or thirty minutes, again drain off the liquor, let
the salmon cool and pour over it a Mayonnaise dressin;,^
Lobsters should be drained in a colander and left to air
two hours.

RELISH FOR COLD MKAT LUNCHEON.

Family Friend.

Take four ripe tomatoes, divide in halves, and fill each
with a little butter and bread-crumbs, salt and pepper;
add vinegar in the dish they are to be baked in.

SALMON IN A MOULD.

Home Messenger.

One can of salmon, four eggs beaten light, four tahh^-
spoonsful of butter melted, l)ut not hot, half a cupful of
fine bread-crumbs ; season with pep})er, salt and miiictd
parsley ; cho]> the fisli f^ne, then rub the butter in till
smooth ; beat the crumbs into the e^g and season before
working together, ])ut into a Inittered mould and steam
one hour. Sauce for tlie same : one cupful of milk heated

Biscuits.

453

oil and
always

^•ou can

vvay the
loni'ul of
over the
cook for
qiior, let
ilressinjf.
if t to air

lull each
1 pepper ;

[■ tahle-

Upf'ul of
mineed
[r in till
I) V)efore
ll steam
heateil

to a boil, thickened with one tablespoonful of coinstarch
and one tablespoonful of butter rubbed together, the liquor
fioui the salmon, one raw egf^, one teaspoonful of tomato
catsup, pinch of mace and a pinch of cayenne ; put the
eoo- in last and very caref dly. Lobster may be prepared
in the same way.

FHIED CHICKEN.

Famihj Friend.

Fry some slices of salt pork mitil the grease is extracted,
but not until they brown. Wash and cut up a yoimg
chicken of boiling size, soak ia salt and water half an
hour, wipe dry, season witli jiopper, dredge with Hour, and
fiT in the hot fat to a nice brown ; set aside in a hot cov-
eied dish ; poiir into the gravy left in the nan a cup of
cream or rich milk ; thicken with a tablespoonful of flour,
the same of l)utter, and ad<l a little chopped parsley ; boil
u[» and pour over the chicken.

SCxVLLOPEU CIIICKEX.

Mince cold chicken and a little lean ham quite fine,
season with pepper and a little salt if needed, stir all to-
gether, add some sweet cream, enough to make quite moist,
cover with crumbs, put it into a scalloi) shell or a flat
dish, pour a little butter on top and brown before the
tire or front of a range.

HISCUiTS.

Godey's Bool'.

Take about half a pound of trimmings or puff paste,
give it three turns or folds, roll it out to the thickness of
a penny piece, place small balls of croquette meat at the
distance of about two inches from each other ; moisten
the paste around these with a little (igg, fold the flap of
the paste over the balls, ])rcss all around them with the
thumb, cut them out with a tinted round tin cutter, place

4.j4

The Canadian Economist.

them on a floured tlisli, dip them in egg, and then bread
ciumbs and fry them in hot lard, a light }>rown colour ;
dish them np with fried parsley,

CROQUETTES OF MUTTON.

Godey'fi Book.

Make about half the quantity of the pre})aration for
rissoles. Roll out some puft* paste rather thin, cut out
with a round cutter, about the size of the top of a teacup,
as many circles of paste as you wish i-issoles, put on
each a large teaspoonful of the mince, double half the
circle over it, w^et the edges and press them together, and
either fry the croquettes in hot fat or bake them in the
oven ; if baked, wash them over previously with beaten
yolk of QQ^. Dish them high on a folded naj)kin, and
send to table very hot.

LIEBIG SANDWICH LS.

CassefVs Household Guide.

For travellers or invalids, Liebig's extract of meat
makes a ver}^ nice and nutritious sandwich. Directions:
Cut four thin slices of bread and butter, using the best
fresh l)utter, spread over two of the slices a thin layer of
the extract, with a little mustard. The extract is gene-
rally sufficiently salt, but it may be added if desired.
Place on the top of these two slices, the other two slices
of bread and butter.

'/^;>^

CHAPTER XXIX.
SAVOURY JELLIES AND JELLIES.

ASPIC JELl.Y.

Home M('^sen<jei\

ri'lAKEof velouto(a finely prepared veal .stock, made from
J_ knuckles of veal) four gallon.s, boil it down to two
gallons, add to this eight calves' feet, and boil briskly for
two hours, add to this six lemons, two sticks of cinm;.nion,
two teaspoonsful of mace, either powdered or in blades,
salt to biing to a tlavour half a pound of sugar, boil two
hours, set aside on the range to settle and strain through
flannel bags twice. •

HAllTSHOKX JKLLV.

Mrx. Bredfu.

Hartshorn one pound, water one gallon, peel of two le-
mons, boil over a gentle lire until suthcienMy thick, strain
and add loaf-sugar half a pound; whites of ten eggs well
beaten to a froth, juice of six: lemons, mix well together
and put into moulds.

ISIXGI.ASS .JEIJ.V.

Mrs. Bredm.

Put four ounces of isinglass and two ounces of cloves
into a gallon of water, boil it down to half a gallon, strain
t upon four pounds of loaf-sugar, and put into moulds.

45G

llie Canadian Economist.

LEMOX JELLY.

Mrs. Breden.

Isinglass two ounces, water one quart, boil ; add sufrar
one pound, clarify, and when nearly cold, add the juice of
five lemons, and the grated yellow rinds of two oranges
and two lemons, mix well, strain off the peel and put in

glasses or moulds.

TAPIOCA JELLY.

Mrs. Breden.

Wash eight ounces of tapioca well, then soak it in a
gallon of fresh water five or six hours, add the peels of
eight lemotis, and set all on to heat, simmer till clear, add
the juice of eight lemons, flavour and sugar to taste, then
pour into moulds.

JP:LLIED CHICK-EN.

Mrs. McKenzie, Almonte. '

Cut up your fowl, lay it in on your stewpan, sprinkle
with pepper and salt, cover with water and boil till the
meat will sh.ake from the bones (have ready a package of
gelatine soaked in a cupful of waterj, after removing the
fowl pour the gelatine into the liquor, season with a little
mace, take the meat from the bones, arrange it nicely in
your mould, dark and light alternately, two eggs boiled
hard and cut in thin slices may be added, then pour the
liquor over and set it in a cool jilace.

CHICKEN JFLLY.

31rs. McKenzie, Almonte.

Put a fowl into a pan (an old one preferred), also a
hough of beef with carrot, turnip and salt (no peppe?), a
sufficient quantity of water so as to allow of slow boiling
for twelve hours without adding any water ; put it

Orange Jelly.

457

til rough a sieve into a large dish, let it cool, take off the
f<at, use the fat either cold as a jelly or melted as soup
with some toast.

ORANGE JELLY.

MvH. James Eodfjer, Montreal.

Soak one package of gelatine in half a pint of cold
water one hour, add the juice of three lemons, two pounds
of sugar, one quart of boiling water, when well dissolved
add one pint of orange juice, strain carefully and set in a
cool place till ready for use.

CURRANT JELLY.

Mrs. James Ro<J(jer, Montreal

Wash and strain the currants. Boil the juice and
skim it. To each pound of the juice allow one pound of
loaf sugar. Measure the juice when it is boiled, and then
tlnow the sugar into a pan and make a syrup of it with
a little water. Then add the juice and let it boil raj)idly
till dcme. Jellies should always be made quickly. Those
who are very jmrticular use only the juice which lirst
Hows through the straining bag, as the thicker particles
which come through when the bag is squeezed, prevent
its being so brilliantly clear. Jelly .should always be
boiled sufficiently at first, as it cannot be reboiled like
preserves. If boiled a second time it will not be jelly
but only of the consistency of syrup.

ORANGE JELLY.

Mrs. James Rodfjer, Montreal.

Peel twelve large and sweet oi'anges ; cut them into
small pieces, and squeeze them thoroughly through a lin-
en bag. To one pint of juice, add one pound of sugar;
when the sugar is dissolved, put it over the fire ; dissolve
two ounces of isinglass in just enough hot water to cover

458

The Canadian Economist.

it, and add it to the jelly as it begins to boil. Let it boil
very fast for twenty minutes. Put it hot into the jars
and tie up with pa|)er.

STRAWBERRY JELLY.

Mrs. James Roihjev, Montreal.

Express the juice from the fruit through a cloth, strain
it clear, weigh and stir to it an equal proportion of the
finest sugar, dried and reduced to powder; when tliis is
dissolv^ed place the preserving ]>an over a very clear tire
and stir the jelly often until it boils; clear it carefully
from scum and boil it (quickly from fifteen to twenty
minutes. This receij^t is for a moderate (piantity of the
preserve ; a very small portion will require much less
time.

APPLE JELLY.

Mrs. James Rodt/er, Montreal.

Pare, core and cut small, any good baking apples, say
nine i)Ounds in weight, put them into a stewpan with
three pints of water; boil them gently, stirring them till
the liquid can be passed through a jelly-bag — then to
each pint add three-quarters of a pound of powdeied loaf
sugar. Set it on the fire, boil it fifteen minutes, skim-
ming it, when it will jelly ; but if it be overboiled it will
I'esemble treacle.

APPLE JELLY IN MOl'LDS.

Mrs. James Ilochjer, Montreal.

Peel and core juicy apples and boil two pounds of them
with half a pint of water to a jelly, pass it through a
sieve. Add three-quarters of a pound of loaf sugar, the
juice of one lemon, and one ounce of isinglass, dissolved
in very little water. Mix together, strain and pour into
moulds.

CHAPTER XXX.
CHKESE, DAIRY AND COWS.

FONDUK.

3/r.s'. Alexander, New Eilhihiivf/h.

ri"^AKE two ounces (>f bread and boil in half a pint of
_L niilk,till ([uite soft, grate into it four ounces of cheese,
the yolks of three eggs, a lump of buttei* the size of an
egg. Put all in with the bread, and let it just boil. Keep
stirring the whites of the eggs to a stiti' froth. Mi.x all
well together. Pour into a pudding-dish and bake when
it will rise and brown quickly. To be eaten hot with a
little mustard.

CHEKSE STRAWS.

Mrs. JJlcl'ie.

Two ounces of butter, two ounces of flour, two ounces
of bread-crumbs, two ounces of grated cheese, a little
salt and pepper. Mix these ingredients into a paste and
roll it a quarter of an inch thick, cut it into narrow slips ;
lay them on a sheet of paper and bake for a few minutes.
Serve cold.

FONDUE.

i)/i.s.s' Boiujhis, Kin<jsfon.

Four eggs, weight of two in cheese, add in butter salt,
and pepper, black and red, to taste. Separate yolks and
whites, beat the yolks, and grate or cut the cheese into
thin slices. Break the butter into small pieces, add to

460

Tlie Canadian Economist,

the other ingredients and beat thorougldy ; wliisk tlio
whites and stir in lightly, just before putting into tlie
oven : till the dish half-full, as the fondue should rise in
fifteen or twenty minutes. Sutfieient for four or five per-
sons. It is to be eaten with mustard and the plates are
to be very hot.

cur: AM CHEKSE.

Mrs. Dickie.

Take a large pan of rich unskimnKMl milk, that has sot
in the dairy all night, and is from pasture-fed cows in the
summer. Have readv a small teacui)ful of rennet-water
in which a piece of rennet from four to six inches S(|uare
has been steeping several hours. Stir the rennet-water
into the pan of milk, and set it in a warm place until it
forms a curd. Tie up the curd in a clean linen bag, and
hang it up in the dairy with a pan under it to receive the
droppings till it drops no longer. Then transfer the curd
to a small cheese-mould. Cover it all over with a clean
linen cloth, folded over the sides and well secured. Put
a heavy weight on the top so as to press it hard. The
wooden vessel in which you mould cream cheeses should
be a bottondess, broad hoop, about the circumference of a
dinner-plate. Set it, before you fill it with the curd, on
a very clean table, or a large Hat dish. Turn it every day
for four daj's, keeping it covered thickly all over with
fresh green grass, fretiuently renewed. When done, keep
it in a dry, cold place, just rubbing the outside with fresh
butter. When once cut, use the whole on that day, as it
may spoil before the next. Send it to the table cut across
in triangular or pie pieces.

TO MAKE BUTTER.

Miss Barbara Grclg, South Geonjetown.

In order to make butter well, it is necessary that the
vessels in which the milk is kept, be sweet and clean, and

Cowfi.

461

the niilk-rooiii in siiininor cool }m<l airy. Woodon churns
are mostly used and thoy should he kept sweet and clean
in the snme manner as the other vessels, exposing the in-
side to the heat of the sun, until thoroughly dry, after
each time of washing. A wooden tub and basin is also
necessary for receiving and working the butter after it is
made. Care is necessary that the churning is neither too
fast nor too slowly performed. Scald the tub and ladle,
then till it with cold water until the butter is made. After
the butter is made, take it from tiie butt(;rmilk with the
ladle, i)ressing it against the side of the churn to free it
from the milk. Put the butter in cold water, then with
the ladle work all the milk from it, changing the water
until it is clear: it is best to have ice-water, if possible,
in summei-. To each pound of butter put a small tea-
spoonful of fine salt, and a small teaspoonful of tine white
sugar; work it nicely into the Initter, and pack it in
wooden or stone vessels. Put a piece of muslin and a
cover over, to keep it from the air. The shelves and floor
of a milk-room should be washed and wiped dry twice a
week in summer, and once each week in winter. The
place should be cool and sweet and free from any musti-
ness, which will affect the milk.

cows.
Miss Beechev.

The kind of butter depends very much upon the kind
of cows. Those who give a great deal of milk are usu-
ally small and thin. Every cow should have a teacupful
of salt each week, and must be well fed. Green corn-
stalks and carrots are excellent for cows. Turnips, cab-
bage and parsnips spoil tlie milk. The waste of a kitchen
with a quart of corn meal and as much hay as she will
eat daily, is good fare. Skimmed milk for a drink is good,
and if it is refused, withhold water, and the cow will
learn to love it. Milk three times a day, and you get

4G2

The Canadian Economist.

much more cream ; stiippinfjf must be done thoroughly or
you lose cream and (hy up tlie cow. Never make a cow
run, as it injures tlie milk. Use tin vessels for milk. A
stone- ware churn is best.

CHEKSE CREAM.

Mrs. Thos. McKay.

Put three ])ints of milk to half a pint of cream wjuni,
or according to the same ])roportions, and ])ut in a little
rennet. Keep it covered in a waiui place, till it is curded.
Have a mould with holes, either of china or any other.
Put th.e curds into it to drain about an hour ; serve with
a good plain cream, and pounded sugar over it.

TO PREPARE RKNNKT TO TURN MILK.

Waynes Lvevy-dny Cookery.

Take out the stomach of a calf as soon as killed, and
scour inside and out with salt. After it is cleared of tlio
curds always found in it, let it di-ain a few hours ; then
sew it up with two handsful of salt in it, or stretch it on
a stick, well salted, or keep it in the salt wet^ and soak a
])iece for use, which will do over and over again by wash-
ing it in fresh water.

NAPKIN CHEESE.

Warnes Every-day Cookery.

One pint of thick cream, one teasjioonful of salt. Pnt
a pint of thick cream and a teaspoonful of salt into a
cloth, which .should be placed in a sieve the size of a tea
saucer. Let it stand for twenty-four hours, then turn it.
Let it stand for another day and turn it. The <lay tol-
Jowing it will be read}' to serve.

OKAPTER XXXI.
riCKLKS AND CATSW.

CHOWDER.
Mrs. Marj Urowjh, Ott(iv:a.

ONE peck of toinatoos sliced ; sprinkle a little salt
on them and let them remain over night. Next
nioinin*,^ pour oft' the liquid and add six onions chopped
tine, one cir, ful of grated horse-i-adish, one tahlespoonful
(iF allspice and cloves and a little nutmeg, one pint of
sugar, and as much vinegar as will cover them, and boil
them a short time.

TOMATO CATSUP.

JfrN. Bveclvn, Ottaivd.

Take ripe tomatoes, boil till soft, strain through a fine
sieve : to one gallon of the juice put two teaspoonsful of
salt, two of black pepper, one of mustard, half a table-
spoonful of allspice, one teaspoonful of cloves, a small
(|iiantity of red pepper, one pint of vinegar, half-a-cupful
of sugar; boil one lumr, then add spice and boil till done.

. CUJiRANT CATSUI'.

il//.s.s Minjf/le Bunton, Bnulford.

Weigh five [)Ounds of currants from which the seeds
have been removed ; put into a jajv, and wash well, three
pounds of sugar, add two tablespoonsful of cloves, two of
'•innamim; one teacu])fLd of sour vinegar.

404

The Canadian Economist.

I'ICKLKD PLUMS.

Mrs. E. R. Bronson, Oftaiva.

Seven poaiKls of fruit, four pounds of suj^ai', one i[uart
of vine<^ar, spices to taste ; for pears use less sugar.

COLD SLAW.

J/vs. E. li. Branson, Ottawa.

Cut a cabbanjo in small pieces and make a dressin*,' as
follows : oiie teacuipful of vin(!<,'ar, two teas[)oonsful of
mustard, one teaspoonful of salt, four t)f sugar, two of
melted butter ; two tablcspoonsful of linely-mashed pota-
toes added to the dressing will improve it.

TOMATO CATSUP.

Mrs. E. R. Branson, Ottaiva,

Take one peck of tomatoes, quarter of a pound of pep-
per, quarter of a pound of allspice, quarter of a pound of
white mustard seed, two ounces of cloves, six tablcspoons-
ful of salt, half-a gallon of vinegar ; boil slowly six hours,
cool and then bottle.

RECIPE FOR MAKING VINEOAR.

Miss Maggie Bunion, Bradford.

Three gallons of rn in- water, one pint of yeast, one (juart
of molasses; let this mixture stand in the sun from four
to six we«eks.

RIPE CUCUMBER PICKLE. ,

Mrs. E. H. Bronsan, Ottawa.

Take cucumbers fully ripe, pare and scrape out the in-
side, cut them in pieces lengthwise, lay them in weak
brine for twenty-four hours, then take them out, wipe
dry and put in weak vinegar for twenty-four hours ; tlit'ii

Green Tonuito Pickles,

405

to seven pounds of tlic cucunibers add one quart of vine-
j,Mr and one pound of suj^ar ; boil till soft. Take out the
c'iicuml)2is, and to the vine<jfar add spices to suit the taste
'allspice, cinnamon and cloves), boil a few minutes; junir
the vinegai* on U) the euciunbers. A little liorse-radiah
sauce will preserve the vinegar.

TOMATO CATSUP.

Mrs. Baptie.

Wipe one peck of ripe tomatoes, one cup of salt, one
large onion. Slice and boil for an hour. Strain through
a tine colander or sieve, and return to the kettle. One
dessertspoonful of curry powder one dessertspoonful of
black pepper, one teaspoonful of cii \une pepper, one tea-
spoonful of allspice : now boil twei minutes, add mus-
tard until of the consistency of pasi Boil a few minutes,
stirring all the time. When cold, put into small jars as
[)iekles, and seal.

SWKET APPLE PICKLE.

Mrs. S. Chrlf<tie.

Two quarts of vinegar, three pounds of sugar, quarter
of a pound of cinnamon, quarter of a pound of cloves, two
gallons of apples.

SWEKT TOMATO PICKLES.

J\li'8. S. Christie.

One of vinegar, quarter of a pound of cinnamon, (quar-
ter of a pound of cloves, one peck of tomatoes, five cups
of sugar.

GREEN TOMATO PICKLES.

Mrs. Tko8. Drummond, Kingston.

One peck of tomatoes sliced, one dozen of onions sliced,
put alternate layers of onions and tomatoes with salt
30

4G6

The Canadian Economist.

sprinkled between in a basin q.n(l let stand till next day,
then drain oti'the w^ater : quarter of a pound of mustard,
half an ounce of whole black pej)per, one ounce of whole
cloves, one ounce of white mustard seed. Put alternate
layers of tomatoes, onions, and spices ; cover with vine^^^ar
and boil twenty minutes. I have found this a very good
receipt.

TOMATO MUSTARD.

■ Mrs. Thos. Druinmond, Kingdon.

One peck of tomatoes, half a pound of salt, six red
peppers : boil one hour and strain through a sieve : half
an ounce of mace, and half an ounce of cloves, one ounce
each of the other spices, and two onions, ly U anotlier
hour. When cold add a (juarter of a pound ot best mus-
tard, and half a pint of vinegar.

SPICED CURRANTS.

Mrs. Tlios. Urummond, Kingston.

Four (juarts of /ed currants, three pounds of sugar, one
pint of vinegar. Cloves, cinnamon, mace, ar d mtmcg to
taste. After boiling together till the cnnants break, take
the currants out and boil the juice slowly for an hour.
Put into jais and eat with cold meat of any kind.

INDIAN PICKLES.

Mrs. Horsey.

Six quarts of best vinegar, quarter of a pound of salt,
quarter of a pound of root of ginger bruised, one ounce of
mace, one tablesjtoonful of cayenne pepper, 1 ounce of
white pepper, quartei" of a pound of mustard seed. Mix
and boil, and when cold put in a jar and add two our.ees
of flour of mustard, two ounces of turmeric powder mixed
in a little cold vinegar. To this mixture, when cold, add
your vegetables. A teaspoonful cf curry powder is an
improvement.

Tomato Catsup

467

TOMATO RELISH.

Mitso Hunt, Boston, Masst.

Slice one peck '>f <^reen tomatoes; eliop six green pep-
pers, four onions, strew one teaspoonful of salt over them,
and let them stand one night. In the morning drain off
the water, nnd put them in a kettle with vinegar enough
to cover them, one teacupful of sugar, one of grated horse-
radish, a teaspoonful of cloves, allspice and cinnamon.
Boil until soft, and pack in jars.

SWKKT CUllKANT PICKLE.

AHjs II ant, Boston, J^(.s'.s,

Three pounds of currants (stalks off), three pounds of
sugar, one pint of vinegar. Take one teasp(Kjnful of
ground ctjves or cinnamon, nutmegs, allspice. •Boil
gently one hour.

SWEET PICKLED APPLES.

Mrs. Leslie, K'uKj^ton.

Three pounds of sugar, one i.>int of vinegar, one (piart
of water, a few cl.jves, a small j)iece of mace and nutmeg,
the spice to be enclosed in a bag. Wht]! this begins to
boil, add seven pounds of apples, pared and (quartered.
Boil until the fruit looks clear. Select apples which do
not break readily.

TOM.\Tn KETcnrp.

Mrs. Leslie, Klv<jston.

Take one peck of ripe tomatoes, slice them, sj»rinkle a
little salt on each layer. Let them stand for twelve hours,
then strain carefully to lemove all the seeds. For this
quantity the spices, which should be whule, are half an
ounce of cloves, half an ounce of black pepper, one red
pepper. These enclosed in a nuislin bag ; half an ounce

468

The Canadian Economist.

of mace broken np and put into the ketchup. Boil until
quite thick. When cold, add one pint of white wine
vinegar, and a quarter pound of mustard.

MUSTARD PICKLE.

Mrs. McGillivray.

One hundred small cucumbers, two quarts of small
onions, two f[uarts of string beans, two quarts of green
tomatoes, two heads of cauliflower. The vegetables need
to stand in salt and water over night. Drain out of that
water in the morning. Cover with vinegar. Boil twenty
minutes. Mix one quart of mustard and ten cents' worth
of turmeric powder in one extra quart of vinegar abmit
ten minutes before taking; off the tire.

TOMATO CATSUP.

Mrs. McGiUivvay.

Half a bushel of tomatoes, peel them and strain them,
then add one tablespoonful of ginger, one of cloves, two
of cinnamon, one teaspoonful of red pepper, two-thirds of
a cupful of salt, one teaspoonful of mustard, one pint of
vinegar, a few onions, simmer slowly two or three hours.

CHUTNEY AND QUIHI.

Mrs. Thomas McKay.

Eight ounces sharp apples, eight of tomatoes, eight of
brown sugar, eight of raisins, four of red chillis, salt : mix
all together, add three quarts of vinegar and one of lemon
juice ; place a jar containing this composition on a stove
or by the side of a fire, in a heat not less than 130°; stir
twice a day for a month then strain but do not squeeze.
Bottle the (piihi which is an excellent sauce for any kiml
of fish or n eat hot and cold. Put the chutney in j)ois or
jars ; use in sauces or gravies, or like mustard with coM
meat or spread on grills.

Pickled Plu7)is.

4»69

PICKLED ONIONS.

Mrs. Parr, OHawa.

Take small white onions, peel and put in salt and
water over night, then scald in milk and water, half and
half, and just let them come to a boil ; skim out in a col-
ander to drain, and pour cold water over them, then put
in bottles with a red pepper to each bottle, cover with
cold vinegar and seal.

TOMATO MUSTARD.

Mrs. Parr, Ottaivi.

One peck of ripe tomatoes, boil one hour with six red
peppers, then strain through a cloth to take out the seeds,
tlien add one and a (quarter cupsful of salt, two small
tablespoonsful of black pepper, two of ginger, two of all-
spice, one sma)l spoonful ot mace, one of cloves and three
large onions chopped fine ; boil another hour and when
cold add hah' a pound of mustard, one small tablesj)Oonful
of cayenne pepper, half a pint of vinegar, mix w-;il to-
ijfether atid bottle tif^ht.

PICKLED PEACHES.

Mrs. Ray, Ottawa.

Scald the peaches to remove the skins ; to twelve pounds
of fruit add four pounds of sugar, one (piart of vinegar,
cinnamon and cloves to taste.

PICKLED (blue) PLCMS.

Mrs. R'Uj, Ottawa.

Five pounds of plums, three pounds of sugar, three
l)ints of good vinegar, one teaspoonful of cinnam;)n and
ch)ves ground, in a muslin. Let all boil till the fruit is
cooked, then skim it out and boil down the juice till it

jellies.

470

Tlic Canadian Economist.

SWEET APPLES PICKLED.

il/r,s'. R<iy, Ottawa.

Six pounds of a]>|)les (([iiartorcd and cored), throe pounds
of sugar, one cpiart of vinegar. Spice with cloves. Cook
till transparent.

SPICED CURRANTS.

Mr8. Ray, Ottawa.

Five pounds of red currants, four pounds of sugar, one
pint of ground ginger, two tablespoonsful of ground cloves
and two tablespoonsful of cinnamon. Boil tvro hours or
until quite thick. A nice sauce for cold meats.

CHOWDER.

Mrs. Ray, Ottmca.

One gallon of finely chopped green tomatoes, four or
five onioan , nnlt them over night, separate from the juice
in the morning. Squeeze as dry as jjossible ; add one table-
spoonful of ground pepper, one tablespoonful of allspice
and cloves, four tablespoonsful of mustard, half a table-
spoonful of giated horse-radish, two good green peppers
choj^ped fine, one ounce of mustard seed. Mix all well and
cover with vinegar.

INDIA PICKLE.

Mrs. [Hon. A) Vidal, Sarnia.

One galhm of good vinegar, four ounces of curry powder,
iouv ounces of tuiTueric, four ounces of mustard. Rub toge-
ther, if approved, with half a pint of salad oil, it is a great
improvement. Three ounces of ginger, half a pound of
shalots, two ounces of garlic, four ])ounds of salt, four
ounces of cayenne pepper, four ounces of mustard seed. Ltt
it stand in ajar covered with a bladder, set in the [)ickle
by the side ot the fire for three days, shaking often, The

Tomato Catsup.

471

articles to be pickled such as encumbers, green tomatoes.
French beans, young melons, kc, must all be parboiled in
strong brine, strong enough to bear an e.f^^^, then dried and
and put in the above pickle. Anything may be put in
excepting red cabbage and walnut.

SPICED TOMATOES.

Mrs. {Rev. A.) Scatty Owen Sound.

Seven pounds of tomatoes ; after peeling use one quart
of vinegai-, three pounds of sugar (brown sugar is best).
Boil two and a half hours; then add half an ounce of
cloves, allspice, cinnamon, and boil half an hour more.

liOMP.AY CHUTNEY.

]\frst. (Rev.) D. Wardrojy, Tcesiuater.

Bruise in a mortar one half pound of red pepper, half a
pound of onions, and half a pound of raisins stoned. Add
to this twenty sour apples grated, a pound of brown sugar
and half a pint of vinegar. Boil all together for tifteen
minutes.

SPANISH PICKLE.

Mrs. (Rev.) D. Wardrope, Teeswater

A peck of green tomatoes sliced thin, one and a lialf [XJcks
of onions sliced thin, put in la3ers in a stone vessel with
two small cupsful of salt, and let it stand over night, then
drain and add to the tomatoes and onions three cpiarts of
vinegar, four oun(?bs of white mustard seed, and half an
ounce each of pepper, cloves, ginger and cinnamon gi'ound.
Boil one and a half hours.

TOMATO CATSUP.

Mrs. Walfoi'd, Reiifreiv.

To one pail of tomatoes, (me quart of vinegai', six table-
spoonsful of mustard, six tablespoonsful of salt, six table-

472

77^6 Canadian Economist.

spoonsful of ungi'ouncl pepper, four tablespoonsful of all-
spice, four tablespoonsful of cloves. Red pepper to suit
taste. Cut up tomatoes and boil in tin vessel, strain
through a colander.

TOMATO CHOWDER.

\ Mrs. Wafford, Renfreic.

Slice one peck of green tomatoes with large onions)
sprinkle salt over each layer. Let them remain over
night ; next morning strain off the pickle, throw it away
and put the tomatoes into a preserving pan. Cover thcin
with vinegar, add two ounces each of allspice and peppers,
one cupful of grated horse-radish.

CHO\V-(JUO\V.

Miss Young.

One peck of green tomatoes sliced, sprinkled with salt,
let them stand over night ; half a cupful of grated hoise-
radish, four pep])ers, six onions, one pound of sugar, two
tablespoonsful of cloves, two tablespoonsful of allspice,
vincijar enouijh to cover. Boil until the tomatoes are
tender.

SPICED CURRANTS.

Mif. Devar.

To five pounds of lipe currants put four pounds of
brown sugar, one pint of vinegar, two tables[)oonsful of
ground cloves, two of cinnamon, boil gently two or three
hours until it thickens.

TOMATO PASTE.

Miss Young.

One peck of ripe tomatoes, one teacupful of salt ; boil
them until they will go easily through a sieve. Strain
and retuin to the kettle, and add the following : one tea-

Pickled CdbhiKje.

473

spoonful of ground cloves, one teaspoonful of cayenne
pepper, one teaspoonful of curry powder, one small onion
clio})ped very tine. Boil till quite thick, then add mustard
to lorm a })aste.

ONE WAY TO MAKE TOMATO CATSUP.

Tke Bazaar.

Slice the tomatoes and sprinkle them with salt to ex-
tract the juice, stew it down until quite thick, and after
straining through a colander ad<l sugar, a few cloves, and
pepper, mace and vinegar to your taste ; bottle and wax
up tight.

PICKLED CAULIFLOWER.

(Common Sense in the Household.

Pick the whitest and closest branches, cut into small
sprays or clusters, plunge into a kettle of scalding brine,
and boil three minutes, take them out and lay upon a
sieve or cloth, sprinkle tliickly with salt, and when dry
brush this off, cover with cold vinegar for two days' set-
ting the jar in the sun, then pack carefully in stoneware
jars, and pour over them scalding vinegar, seasoned thus :
To one gallon allow a cupful of white sugar, a dozen
blades of mace, a tablespoonful of celery seed, two dozen,
white peppercorns and some bits of red pe])per pods, a
tablespoonful of coriander seed, and the same of whole
mustard ; boil five minutes, repeat the scalding once a
week for three weeks, tie up and set away. Keep the
cauliflowers under the vinegar by keeping a small plate
on top.

PICKLED CABBAGE (pURPLE).

Common Sense in the Household.

Quarter the cabbuige, lay in a wooden tray, sprinkle
lightly with salt, and set in the cellar till next day; drain
off' the brine, wipe dry, lay in the sun two hours and cover

474

The Canadian Economist.

with cold vinegar foi* twelve hours ; prepare the pickle l»v
seasoning enough vinegar to cover the cabbage with e(|ual
quantities of mace, cloves, whole white peppers, a cu])ful
of sugar to every gallon of vinegar and a teaspoonfiil of
celery seed for eveiy pint; pack the cabbage in a st(»ne
jar; boil the vinegar and spices five minutes and pour on
hot, cover and set away in a cool, dry place. This will
be ripe in si;t weeks.

PICKLED lUIlTEIlNUTS AND WALNUTS.

Common Sense in the Household.

Gather them when soft enough to be pierced by a pin ;
lay them in strong brine five days, changing this twice in
the meantime, drain and wijie them with a coarse cloth ;
pierce each by running a large needle through it, and lay
in cold water for six hours. To each o-allon of vinegar
allow a cupful of sugar, dozen each of whole cloves, and
black peppercorns, half as nuich allspice and a dozen
blades of mace ; boil five minutes, pack the nuts in small
jars, and pour over them scalding hot. Repeat this twice
within a week ; tie up and set away.

CUCUMBER AND GHERKIN PICKLE.

Common Sense in the Household.

Choose small cucumbers or gherkins for this p'lrpose;
they are more tender and look better on the table. Re-
ject all over a finger in length, and every one that is niis-
sha] en or specked, however slightly. Pack in a stone
jar or a wooden bucket, in laj'ers, strewing salt thickly
between these ; cover the top layer out of sight with salt
and pour on cold water enough to cover all. Lay a small
plate or round board upon them, with a clean stone to
keep it down. You may leave them in the brine for a
week or a month, stirring u}) from the bottom every other
day. If the longer time, V)e sure your salt and water is
strong enough to bear up an egg. If you raise youi' own

Sliced Cucmnher.

475

eucuinbers pick thoiii evtny day, anrl di-op them in the

pickle. When yon are ready to pnt tlieni np throw away

the hrine, with any cnennibers tliat may have softened

uikIc'I' tlie process, and hiy tlie rest in cohl fresh water for

twenty-four hours. Chan;j:e tlie water then for fresh and

leave it for another day. Have a kettle ready lined with

iircen vine leaves, and lay the pieklt^s evenly within it,

>catterin<j^ ])owdere(l alum over the layers. A bit of alum

las lar_<i;e as a pii^^eon's eg;; will be enoui^h for a two-<^all()n

Ikettleful. Fill with cold watei", cover with vine leaves,

I three deep; put a close lid or inverted pan over all and

steam over a slow fiie five or six hours, not allowing the

I water to boil. When the pickles are a fine green remove

the leaves, nnd throw the cucumbers into very cold water.

[Let them stand in it while you }>rcpare the vinegar. To

one gallon allow a cupful of sugar, three dozen whole

lilat'k peppers, the same of cloves, half as much allspice,

Iniie dozen blades of mac-e ; boil five minutes. Put the

cucumbers into a stone jar, and pour the vinegar over

them scalding hot, cover closely. Two days afterwards

scald the vinegar again and return to the pickles. Repeat

tie process three times more at intervals of two, four, and

[six (lays. Cover with a st(meware or wooden top ; tie

htout cloth over this and kee]) in a cool dry place. They

will be ready for eating in two months. Examine every

|fc\v weeks.

SLICED CUCUMRKR (VERY NICE).

Common Sense in the Household.

Two dozen larf]je cucundters, sliced and boiled in vincffar
enough to cover them for one hour ; set aside in the hot
vinegar. To each gallon of cold vinegar allow one pound
of sugar, one tablespoonful of cinnamon, one of ginger,
me of black pepper, one of celery seed, one teasjioonful
f mace, one of allspice, one of cloves, on(i table spoonfulof
piiic sliced, a half teaspoonful of cayenne pepper ; put

476

Tlie Canadian Economist.

in the cucumbers and stew two hours. Tlie pickle will bu
ready for use so soon as it is cold.

TO GREEN PICKLES.

CasstlVs Dictionary/ of Cookery.

Keep thetn in hot vinegar until they become so, and
keep them closel}'^ covered down, or the evapoi-atiuii of
tlie steam may injure the colour. To make pickles crisj),
dissolve a very small piece of alum. A jiiece the size
of a bean will be sufficient for a gallon of vinegar.

SUMMER I'ICKLES FOR PRESENT USE.

CasseWs Dictionary of Cookery.

Cut equal quantities of young onions, sour apples, andi
fresh cucumbers into thin slices. With these till a stone
jar which will hold a quart of liquid. Shake in with the j
vegetables a dessertspoonful of salt, and a teaspoonful and
a half of cayenne. Pour in four or five tablespoonsfulofi
soy and as much vinegar as the jar will hold, and cover
closely until wanted. If it is wished to make this picklt
in the winter, tinely-minced celery may be substituted j
for the cucumbers. The pickle can be used the day iti.s|
made.

PRALILLY.

Cooleys lieceq)tH.

White cabbages sliced, cauliflowers pulled to pieces, ani
scalded radishes, topped and tailed French beans, celervj
in three inch lengths, shoots of elder })eeled, clusters otj
elder-fiowers unopeneci, all salted for two or three days,!
then mixed with apples and cucumbers sliced, and a laij,'ej
proportion of ginger, garlic, turmeric, long pepper, and
mustard seed, as the pickle is expected to be very wanii.j
The vinegar also must be the strongest that can be \m-\
cured, and just sutiicient to float the articles. Any othea
vegetables may be used at pleasure.

Herb Spirit.

477

?irKi.ES, WHOLKSOMKNKSS OF.

CasseWn Dictioiun'j/ of Cookery.

" Pickles," says Dr. Graham. " are merely vef,'etal)le re-
cei)tacles for vinegar, but the vegetable, l)eing hardened
l)y the acid, renders it somewhat difficidt of digestion,
anil therefore pickles are not to be reconnnended. The
pickled onion seems to be the most wholesome of this
sort of condiment."

soy.

Miss B-icchcr.

One pound of salt, two pounds of sugar, fried half an
hour over a slow fire, then add three ))ints of boiling
water, half a pint of essence of anchovies, a dozen of
cloves, and some sweet herbs. Boil till the aalt dissolves,
then strain and bottle it.

.AFUSHROOM CATSUP.

Miss Beech cr.

Put the mushrooms in layers, with salt sprinkled over
each layer, and let them stand four days. Then mash
them fine, and to every quart add two-thirds of a tea-
spoonful of black pepper, and boil it in a stone jar set in
boiling water two hours. Strain it without scjueezing,
boil the licjuor, let it stand to cool and settle, then bottle,
[ cork and seal it and set it in a cool place.

HERB SPIIUT.

Miss Beecher.

It is convenient sometimes to use herb s})irit instead of

the herbs. It is made thus : take all the sweet herbs, as

I thyme, marjoram, sweet basil, and summer savory, dry,

pound, sift and steep in brandy for a fortnight, an ounce

to half a pint.

CHAPTER XXXir.
rKESERVlNG AND CANNING FRUIT.

UAHIMUUUY WINK.

71/ /-.s'. R. Bldckburn, A\'w Edi nhinyh.

ONE fj^allon of water, one gallon and a half of htM-ries.
Wash the herries well in the watei'. Let tlnMii
stand twelve hours, then strain ; add three pounds and a
half of hrown suoar to the gallon. Set in an open vesst'l
witli small pieces of toast spread with yeast ; let stand
till fermentation ceases, strain every morning; when done
worki' add a few raisins and hottle, or keep in stone
jars.

ARTIFICIAL IIOXHV. '

Mi)<s Ma(j(ji(' Ban ton, Bradford.

Take of Havana sugar ten pounds, water three pounds,
cream of tartai- forty grains, essence of peppermint,
ten drops. Fiist dissolve the sugar over a slow tire ami
skim, then dissolve the cream of tartar in a little wanii
water and add with some stirring, then add the honey
heated to a boiling poinf, ; add the pep])«rmint; stir for a
few minutes and let it stand until cold, when it will be
ready for use.

RASPBERRY OR STHAWBERRY ACID.

il/r.s'. Cowley.

Dissolve five ounces of tartaric acid in one quart of |
water, and pour it on tw^elve pounds of ripe fruit in a

How to Preserve Tomatoes, Grapes, etc.

479

IT.

lai'rt' .jn,r. Lot it huiikI twenty-four hours ; strain it from
the Fruit witliout prcHsiiig, and to every ]»int of" juice put
one and a liait' of white Huj^ar. Stir with a silver spoon
until the su^ar is well dissolvcfl, let it stand for a day or
two, tlien take otf the scum and hottle for use (not the
scum) nicer and more wholesome than raspberry vinegar.

PINE-ATPLE MARMALADK.

Mvs. Donaldson.

Peel and ijrate the pine apple, then weigh it, allowing
U pound of the sugar to a pound of the grated fruit. Put
the sugar with the pine a))ple, and let them stand for two
or three liours, or until the sugar is dissolved, then put
into a preserving kettle, and lioil for about twenty
iniiuites, or until it looks clear. Keep in a close jar.

grai'p: jelly.

Mrs. G. A. Griev, Montreal.

Boil the grapes, stems and all just as they come out of
[the basket for an hour and a-lialf, putting in ])arely

dioiigh water to kcej) the fru't from burning, then re-
[inove the kettle and put the ccmtents in a tlamiel jelly-

liag to strain. Squeezing the bag does not make tlie
Isyrup run. Tlien to a pint of the liquid ))ut a pound

nf sugar, put back on the stove again, let it come to a
llioil, and boil for a short ten minutes, then skim it clear,

and put it in small jars or glasses. The Delaware
ma))es make a more delicious and delicate, though not so

stiff, a jelly as the common purple grapes, Isabella or
I Concord.

now TO PRESERVE TOMATOES, GRAPES, PLUMS, ETC.

Dr. G. M. Iliitchison.

quart of ■ Make a large box as nearly air-tight as possible by pre-
•uit in a ■paring the inside with strong paper ; put in movable racks

f berries.
Let tliem
nds and a
len ves.sel

let stand
vdien done

in stone

|e pounds,
pperniint,
tire and
le warm
le honey
stir for a
t will be

480

The Canadian Economist.

I ti;

mp/le of laths, on cleats nailed to the end ahout five inches
apart ; on these racks place the fruit, only one layer deep,
not using any injured Truit. Break some brimstone in
small pieces, and place in a saucer, ignite the sulj)hiir
thoroughly, so that all the surface will l>e in a flame.
When done, place in the bottom of the box immediately,
close the hox. tight, iind leave for two or three hours,
larger fruit requiring a longer time. Remove the fruit
and place in open-mouthed jars ; pear on them lukewarm
water removing the rack, place the jars in the box,
and repeat the operation with the sulphur same as before.
Cover the jars with pai)er, to prevent the (hist getting in.
Keep in a cool place. Tomatoes preserved in this way
can be kei)t indefinitely.

GRAPE JELLY.

Mrs. G. M. ]{ufehif*on.

Cover the grapes with cold water, and put them to
boil until the skins are quite soft ; strain them through a
flannel bag until as clear as water. One pound of sugar
to a pint of juice, then boil quickly for twenty or thirty
minutes.

ORANGE MARMALADE.

Mrs. J. Leslie, Ottaiva.

Allow equal weight of bitter oranges and fine loaf
sugar. Wash the oranges, wipe them dry, and grate ofi'
off any discoloured pait. Cut the rind in halves, and
with a dessertspoon loosen it all round, to take ofi each
of the halves entire. Take the core and seeds clean from
the oranges, Jeaving the juice with the pulp. Put the
peel into a saucepan with plenty of cold water, and cover
them closely with a cloth, undernea<^h the coves'. Let
them boil for some hours, till so tender that the head of|
a pin will press them easily, drain off the water and
while they are hot, with a silver spoon scoop out all the ]

Marmalade,

481

soft part, leaving the skins quite thin. Cut them into
thin parings half an inch long, (larify the sugar, and
l)()il to a candy heigl.t. Put in the parings, and in ten
minutes add the juice and pulp, and boil all together till
transparent. Part of the peel may be grated to heighten
the colour, and a pound an<l a-half of sugar to a poun<l
of oranges may be used. For those who do not care for
the bitter oranges so much, it can easily be made with
half and half Seville and sweet.

KASPMEKliY VJNEGAIl.

j\Ir{<. Leslie, (Jttaiva.

Bruise a quart of fresh -gathered berries in a China
basin. Pour over it a pint of good vinegai'. Cover it
closely. Let it stand three days, and stir it daily; stiain
it through a Haiinel bag ; let it dri[) as long as anything
will come from it, but do not press it. To one pint of
the liquor put one pound of ])ound(Mj loaf sugar. Boil it
ten minutes and take; otf the fire. Skim as it lises ; when
told, bottle and cork tightly.

MARMALADE.

Mrs. (Rev.) J. McEiven, IiujersoU.

Allow an eijual weight of white sugar and Seville
oianges ; to twelve oranges allow one pint of wat«!r. Peel
the oranges carefully, remove a little of the white |)ith,
?nd boil the rinds in water two hours, changing the water
thiee times to take otf a little of the bitto" taste. Break
the pul]> into small pieecs, take out all the pips, and cut
the boiled rind into tine chi})s. Make; a syrup with tin;
sugar and watei-, boil this well, skiiu it, and when clear
put in the pulp and chips. Boil all together from twenty
minutes to half an hour. Pour into pots, and when cold
cover with paper biushed over with white of egg. 'I'he
juice and grate<l rindi^f a lemon to every twelve oranges;

482

The Canadian Economist.

added with tlie pulp and chips to the syrup are a great
improvement to tliis marmalade.

APPLES.

The EconomU-al (\)ok Book.

These make a very nice preserve. Pare them, cover
them with water, and boil half an hour, slowly, 'i'lieii
pour the apple-water on the sugar and boil till clear ami
thick, skimming it eaiefully ; if you add lemons, have
ready and lay in with the apples, and let them boil till the
apples are tender and clear, but not till they break. When
cold put theui in jjus. They look well cut in halves, pre-
served with lemons or oianges, or alone, with a little of
the essence of lemon.

PKACHK-;.

The Economical Cook Hvoh.

If you preserve them whole they should be prociiicil
before they are (|uite ripe. Pare them, and boil in the
syrup gemtly until they are tender. If in (juarter, crack th(!
])ips of half the peaches and boil in the syrup. Strain and
cork in the usual way. Put \\\) in jars and glasses. Al-
low a pound of sugar to a pound of fruit.

1»EARS.

The Economical Cook Book.

These look best, if of moderate size, preserved whole,
pared with the stems on ; make a thin syrup and boil tlieiii
tender. They will be sutHciently cooked in half an hour.
If you wish them nice let them lie in the syrup two days
Drain the syrup from the peai's, add more sugar; boil ten
minutes, skim and put in the pears. Simmer them until
they p'"e trans[)arent ; then take them out, stick a clove
in the end of each, and lay in a jai- when cool. They luavj
be Havoured with lemon.

Gaffes.

483

a great

11, cover
. Then
lear jukI
►ns, have
il till till'
i. When
Ives, jtiT-
, littlf of

procurcil
oil in tho
crack tlic
train and

uses. Al-

bd wIidU',

|l)oil them

an houv.

^\vo days.

boil ten

leni initi!

Ik a clovi

Vhcy may

QUINCES.

The Economical Cook Book.

Pare and core into cjuarters. Boil until tender in a
little water, turn them in an earthen vessel and let them
rrtnain one <lay. Boil and strain the parings and .seeds
which give a rich jelly liquid; to this add your sugar,
clarify, and when hot lay in your fruit and scald it an
hour gently. Skim it out, and boil the liquid until suffi-
ciently thick, and pour over. Allow a pound of sugar to
a pound of fruit.

PLU.MS.

IVie Evoaomical Cook Book.

May be preserved nice with the skins on or off. Tf on
they should be pricked at the top with a large needle ; if
you take them off*, turn boiling water over them. Plums
recjuire a pound and a half of sugar to a })ound of fruit.
Prepare your .syrup thick an<l lay in your plums to sim-
mer, not boil. Let them remain in a scalding state until
cooked through ; at least two hours. Tlien skim out and
hoil the liquor down about an hour.

TO DRY rHERUIES AND I'LUM.S.

T/ie Economical Cook Hook.

Stone them and half dry them. Pack them in jars,
strewing sugar l)etween each layer. 'I'hey are very nice
in pies and otherwise.

G.\(JES.

Tlie Econoiiilcal Cook Bitot.

Allow equal weights of* sugar and gages. Make as3'ru[)
of white sugar and just water enough to cov«m' the plums.
Boil the plums slowly in the syrup ten minutes, turn
them into a dish, and let them remain four or five days ;

484

The Canadhin Economht.

then boil tlieiii again till the syrup appears to have en-
tered the phuns. Put tliem in a china jar, and in the
course of a week turn the syrup fnjni them ; scald it, and
tuiii it over them hot.

CltANBKUKIKS.

The Ecoiwmicdl Cook Book.

For each peck of eranberries allow two })ounds and a
lialf of brown sugar and a pint of molasses. Make tlic
syrup of molasses, sugar, and a little water. When it boil-
put in the cranberries, and let them boil till transparent.
To make cranberry marmalade, boil the cranberries in
just water enough to prevent their burning ; strain thorn
wlien soft, and add to each pound a ptjund and a l»alf of
brown sugar ; stew it over a shjw lire, stirring constantly
till it becomes a thick jelly.

(QUINCES WHOLE.

Select the largest and fairest (piinces, as the poorest
will answer for jelly, pare them and take out the cores,
boil the (piinces in water till tender, take them out se}>a-
rately on a platter, to each pound of quinces allow a i)omKl
of sugar ; make the syrup, then boil the quinces in the
syrup until clear.

TO I'UKSKUVK (UIAN<^i:S.

Mrti. Thos. McKai).

Boil oranges in clear watei- until you can pass a straw
througli the skins then clarify three-(juarters of a pound
of sugar to a pound of oranges, and pour it ovei" the fruit
when hot; let them stand one night, then boil tlieni in sy
rup till they are clear and the syrup thick ; take thtin
from the syiup and stiain it clear over them.

Ttafiphprni Vmcffo y.

485

lO STEW I'lUINK^.

Mrs. Thos. MiK,oi.

Put a pound of prunes into a small stowpan, with four
ounces of white suyar, a small stick of cinnamon and three
cloves, cover with water; ])ut it to boil gently for tliree-
(juarters of an liour or until the ])runos are ([uite stiff;
then take them out, strain the syiup over them and serve
cold.

KKCIPE KOH cum? A NT WINK.

Mli<s Rohcrhoii, Thorold.

Strain the currants, which should be perfectly ripe; to
each (piartof juice ])ut one quart of water and four pounds
of su<;ar ; stir the wholo well together and let it stanil
twenty-four hours without stirring; then skim and set it
ill a cool place where it will ferment slowly; let it remain
three or four days, and if it becomes clear it is fit to bottle.

LEMON MAHMAT-ADE.

Miss Evwu'liiif Tlioliipso)!, Ottmro.

Two large a}))iles, tw(j lemons, two cupsful of white
sugar, two nice fresh eggs, a small i)iece of butter. (Jrate
the apj)le ar\d rind of lemons, then add the juice, sugar,
('Ugs and buttei". Beat all well too-ether an«l boil ten
minutes.

IIASPHERRV VINK<iAH.

Mifis Rohcrison, ThoroUl.

Put two (juarts of fresh -gathered berries into a stone
vessel an<l pour on them a (piart of vinegar, let it stand
twenty-four hours, and then strain it through a sieve ;
then pour the licpiid over two quarts of fresh raspberries,
and let it again infuse for a day and then strain it a se-
cond time ; allow a pound of loaf-sugar to '(;very pint of
juice, break up the sugar and let it melt in the licpior,

48(;

Tim CiOiadian Economist.

then put tlic wliole into a stoin* jar, cover it closely and
set it into a jwt of boilino- water, which must be kept on
a quick boil for an lioiir, take off all the scum and when
cold bottle the vinei,';ii'. It will keep for years.

(UK KANT .IKI.F.V.

Voiiti;/ Liid'ics Journal.

The currants should be ri]X' and freshly picked. i*ut
them (jn the tire with only water enough to prevent burn-
ing ; let them stew gently till they turn white; strain it
half an hour, then put on spoonl'ul (m a plate and set
on ice. If boibnl sufficiently it will stiffen in five minutes.
U it does not stiffen, boil longer ; try it every five minutes.
When d(me strain through a very fine -sieve or coarse
muslin into glass jars.

STKAWKKRHV .TAM.

Yoiuif/ /.((dies Journa/.

Take ripe strawberries; pick them, and to every pound
allow one pound of loaf sugar and one (piartei- of a pint
of cuiTant juice. Pound the sugar; pour the juice upon
it. Boil the strawberries for twenty minutes, stirrinj/
well with a wooden spoon. Add the sugar and currant
juice, and boil togetlier on a hot porcelain plate for half
an hour, carefully removing with a spoon all the scnni
as it rises.

PKESERVED JELLIES AND JAMS.

Yoitnq Ladies' Journal

Fruits for preserving should be gatheretl in very dry
weather, and should be as free from dust as possible.
The usual proportion of sugar is one pound to every pound
of fruit, but this quantity makes the jam too sweet for
most tastes, and a lesser (]uantity will be sufficient if the
fruit be well boiled before the suear is added. Jam should

Gyee)} Grajy^'s Prcfierved.

487

Iti' kept in a dry, cool place, and if ])roperly made will
(»nly require a small round of white paper, laid quite close,
and to be tied down to exelude air and dust. If there be
the least dam}) in the closet, dip the white paper in
l»randy, tie them down as before, nnd look to them every
two or three months. KoiJ them afresh on the !e;(st ap-
pearance of mouldiness or ndldew.

RHUKAR15 MATJMALADK.

Yovw) Ladies JovviniJ.

Peel five oral i^^es, taking away the rind and pips. Puf
the pulp into the ))reserviii<j^-})an, with the peel, cut very
small ; add five pounds of rhid)arb, cut small, and four
))()unds of loaf sugar. Boil the whole two hours and the
huit half an hour before addino" the suijfar. Three lemons
instead of live oranges will make an agi-eeable change.

API'I.E MARMALADK.

Fam ily Friend.

Peel and core two ounces of sub-acid apples, and put
them in an enammelled saucepan with one pint of sweet
cider and one pound of crushed sugar, and cook them by .
a gentle heat three hours or longer, until the fruit is very
soft, and then squeeze it through a colander and then
through a sieve. If not sweet enough add powdered
sugar to suit your taste, and put away in jars made air
tight l)y a ])iece of wet bladder. It is delicious when
eaten with cream or milk.

OREEN GRAPES PRESERVED.

Youug L<rdicf^' Journal.

Pick them carefully, nnd reject any that are injured.
Wash them, and to every pound <jf grapes allow three-
quarters of a pound of sugar. Put the grapes into a pre-
serving -pan^ then a layer of sugar. Boil on a moderate

488

Ihf Cdimdian KcoDotnist.

tin.', stirriiijLJf it all tlic fcinu* to prevent its iMnnin;,^ and ns
the grape-stones I'ise take thiMii out with a spoon, so tliat
by the time the fruit is sufticiontly Ixnled, about one hour,
the stones will all have been taken out.

QUINCE MAKMAJ.ADK.

Pare and (quarter the fruit ; put it in layers in a stone
jug, with sugar sprinkled Ix^tween each layer, add a tea-
cupfull of water and bake it in a cool oven. Have a
(juantity of sugar equal in weiglit to tlie fruit. Allow
one quart of v/ater to every four pounds. Boil the sugar
and water together, skinuning it well. Wlnm the (piinccs
are soft, add them with a quart of the juice which will he
found in the jar. Boil them in the syru]), beating it
with a spoon until the marmalade is quite smooth.

OUSKRVATIONS OX I'RKHEIiVINTi.

A very common discovery made by those who preserve
fruits, kQ., is, that the preserve either ferments, grows
mouldy, or becomes candied. Theses thiee effects arise
from different causes; the first from insufficient boiling;
the second from being kept in a damp place, assisted in
'' some degree b}'' the first causes ; and the third from boiling
too quickly and too long. Preserves of all kinds should
be kept entirely secluded from the aii' and in a dry place.
In ranging them on the shelves of a stor" closet, thev
should not be suffei-od to come in contact with the wall.
Moisture in winter and spring exudes from .some of the
driest walls, and preserves invariably imbibe it, both in
dampness and taste. It is necessary, occasionally to look
at them, and if they have been attacked by mould, boil
them up gently again. To prevent all risks, it is always
as well to lay a brandy paper over the fruit before tying
down. This may be ffenewed in the spring. Fruit jellies
are made in the ratio of a quart of fruit to two pounds of
sugar. They nmst not be boiled quick nor very long;

To Pi'fmrvf Sfrav'hprr^pft.

489

|iracticp jind a yciu'ial disi'i^'tiou will 1»l' IuuihI the best
ijuiilesto lei^ailate the oxact time, which must he atfectod
more or less by local causes.

IUSPHF.R«Y on STKAWr.i:i{l!V ACID .IKI.LV.

Wurnes Krerif-dai/ Cooh'ry.

'iV) make one (juart of jelly, take one hot tie of the syrup
or ras[)herry aei<l, half an ounce of isinglass oi" half an
ounce of ot.jatinc dissolved in half a pint of water; strain
it off and add it to the syiup ; mix all well together ami
|ioui- it into a jelly-mould.

TOM AT< )ES PIIKSKUVKO.

IW/nirs Evcrji-dxi) Cooker jf.

One ]iound of sugar to eveiy pound of tomatoes, and a
(|iiarter of a ])int of water to each pound, two lemons ;
take the small plum-shaped yellow or red tomatoes, pour
hoiling water over them and peel off the skins ; make the
syrup of an e(pial weight of sugar and a quarter of a pint
of water to each pound, set it over the tire ; when the
sugar is dissolved and boiling hot put in the tomatoes,
let them boil very gently and stir in two lemons boiled in
water until the peels are tender, and cut into veiy thin
slices ; let it boil until the fruit is clear throughout and
the syrup rich ; then place the tomatoes on flat dishes
and set them to become cold ; boil the syrup until vtny
rich and thick, and then set it to cool and settle. Put
the tomatoes into jars or pots, j^our the syrup over them.
(Vner them and keep them in a dry place.

To IMIESKHVE STRAWJU-iRRlKS.

The Domesf'u: World.

For bottling or preserving strawberries, except for jam
they should be ripe, but not in the least soft. Make a
syrup of a pound of sugar for each pound of fruit. The

400

TJtv. Cd/iiadian Ernvomi.'tf.

sugar should be double letined, although letined suorm
does very well ; the only diffeivnce is in the colour oi tin-
])reserv(', which is not so briliant as when done with other
than crushed or loaf suoar. 'J'o each pound of sugar ]iMt
a teacujiful of water ; put it ovei- a gentle fii'e and stir it
until it is all dissolved : when boiling hot })utni the fruit,
having picked out every inijierfect berry; let them boil
very gently in a covered kettle, until, by cutting one
i)[)en, you lind it cookecl through ; that will ba kuown by
its having the same coloui" throughout. Take them from
tho syrup with a skinnner and s[)read them on flat dishes
an<l let them remain till cold ; boil the syrup until quite
thick, tlu'U let it cool and settle. J'ut the fruit into jars
or pots and strain or pour the syrup cand'ully ovei", leav-
ing the sediment which will be at the bottom of the pit-
cher. The next day cover with several })apers wet with
sugar boiled to candy. Set them in a cool, airy place.

Strawberries keep pei-fectly well made with seven
pounds of sugar to ten of fruit; theysnould be done as
directed above, and the syrup cooked (piite thick. A pint
of red-currant juice, and a pound of sugar for it to three
pounds of strawberries, make the syrup very beautiful,

*(JHKEN GOOSEBERRY JELLY.

Family Friend,

Boil one gallon of gooseberries in two rpiarts of water
to a pulp, strain through a jellybag, and to every pint of
juice put one pound of sugar. Boil until a dee]) red.

PEACH JAM.

I'lie Bazaar.

Take fine soft peaches, yellow-fleslied ones make much
the jH-ettiest jam, scald and mash them well. To one 'I
pound of fruit, allow three-quarters of a pound of sugar,
but do not put it in at once, letting the peaches get nearly
done lirst. Boil for three hours, stirring all the time.

Pr.(U'h Chipn.

401

Tliis is the most trviii;^^ ])res*'rve of all to make, on aoconnt
(tf the incessant spitting" of the hot mass as it tliickens ; the
Itt'st way is for tlie cook to 1>c prei)are(l witli a loni,^ wooden
ladle for stirring, at least a yai"<l ]ojin\ also to have the
li;iti(ls fj^lovt^d, and a wet towel wrai)]ied round the ri^dit
arm. He caiefid, too, to keep the fire steady, hut rather
low. It would not seem worth while to take so mueh
trouhle, hut for a preserve so jjjenerally liked, and the jam
when iiuK'" tied up closely in small jars, an<l ])reviously
covered with papers, will keep for many years.

imni:aim'i.k .ikli.v.

TIte Bdiiitr.

(Jhoj) up two cansful of fresh ))inca|)|)le, an<l pour on it
two ([iiarts of hoilin^- water. Add four teacupsful of
white sugar, and the juice of two lemons ; adtl a shilling
box of gelatine to every three quai'ts ot water. Strain
through a flannel hag, and ])ut into jelly moulds.

I'KACH (HIPS.

Tlic Ihi'.utti'.

Twelve pounds of peaches, six pounds of sugar. Cut
the peaches in slices. Make a syru)>, and simmer them
over the fii'e until tliey look ch^ar ; then take out and lay
on dishes to drv. Set the dishes in the sun, and when
they arc half (h'ied, sift granulated white sugar over them,
and turn them. Do this frequsntly, until they are dried
enough to he packed away *in jars, in alternate layers of
[lowdered sugar. The gi'cat liindi-ance to this process
usually is met with in the attacks of bees, which are ex-
pessively fond of this sweet meat, and make great depre-
dations if the chance is allowed them. The best way to
guard against their attacks, is to provide yourself with
spreads of thin game or mosquito net, and cover the
<lishes carefully in the first instance, seeing that tlie gauze
does not touch the fiuit, which may be managed by draw-

492

TJta Cnnadian Erovomif^f.

ing it li<,'lit over tlic rim of tlic dishes. A liot .sun will
dry chips siitHciciitIv in two or tlirco days.

TO IMIESKIIVK QUINX'ES.

Pare and cort' tlicni nicolv, and have some whole and
some cut in larj^je slices; j)ut in a kettle, an<l boil until
you can pass a straw easily tlnou^li tliem ; then puttlicni
on dishes to cool, 'I'ake some of tlie water in wliich tliey
were boiled, nwik<! a syru]) of one pound of suj^jar to oik;
pound of fruit; boil it, and when claiiHed, ])ut in the f'niit.
(-over for a while with a lar^^e ])late (it makes them li^^'lit
coh)ured), and let them boil slowly' until they are clear.
Every now and then take thoni out of the kettle, and lav
them singly on <lishes to cool a little, and then put tlieiii
back to cook more. This process is suitable foi- preserv-
ing ])eai-s and |)eaches likewise.

now TO (ooK citAXiUMJinKS.

Fit 1)1 ill/ Fi'iriid.

Put them with only water enough to jn-event burning,
in a tinned saucepan and stew until, by stirring, the wliulc
becomes a homogenous mass, with no s(;mblanc«' of whole
berries, and then add clarified syrup, })revi()usly prepaicd,
and stir a few^ minutes while boiling ; when cold the
cranberries will be found to have become a most delicious
jelly.

CANNED PLUMS.

Conimoi} Scrisp in the Hoaseliohl.

Prick with a needle to i)revent bursting ; prepare a
syrup, allowing a gill of pure water to a (piarter of a
pouml of sugar, to every three quarts of fruit; when the
sugar is dissolved and the watei- blood-warm, put in the
plums ; heat slowly to a boil, let them boil five minutes,

Citron Melon Preticrrp.

493

nut last or they will break, badly, fill up the jars with
phiins, jKjur in the scaMiii*,' syruj) until it runs down the
sides and seal. (Jreen gaji^es are very W\w put up in this
way ; also <lauiHons tor pies.

CANNKD TOMATOKS.

Coinmon Scnae in ihe IhniKrhold.

Pour boiliuLif water over the tomatoes to loosen the
skins, reuiove these, drain ofi' all the juice that will eoiue
uway without pressing hard, put them into a kettle and
lieat slowly to a boil ; your tomatoes will look much nicer
if you remove all the hard parts befon; putting them on
the tire, and rub the pulp soft with your hands, boil ten
minutes, dij) out the surplus li(|uid, pour the-tomatoes
Itoiling hot into the cans, and seal ; keej) in a cool dark
place.

CANNED TOMATMKS AND COKN.

Common Sense In the HonHrliohl.

Boil the corn on the eob, when it is in nice ordei- for
roasting, twenty minutes over a good tire an<l cut off' wldle
hot ; have your tomatoes skinned and rubbed to a smooth
pulp; put in two measures of them for every (me of the
cut corn, salt as for the table and brinu" to a hard boil.
Can quickly and set away in a cool dark place.

CITRON MELON I'KKSKHVK.

il//.s.s Beet lie

Two fresh lemons to a pound of citron ; let the sugar
he equal in weight to the lemon an<l citron ; take out the
])ulp of the citron and cut it in thin slices and boil it in
fair water till tender, take it out and b(»il the lemon in
the water about twenty mirnites, take out the lemon, add
the sugar and if necessary a little more wattM-, let it boil,
when clear add the melon and ht it boil a few miinites.

494

The Canadian Economist.

CHEURIKS.

Mm Beech er.

Take out the stones ; to a pound of fruit allow a jxjuiid
of sugar, put a layer of fruit on the bottom of the pi-eserv-
ing kettle, then a layer of sugar, and continue thus till all
are put in, boil till clear, put them in bottles hot and seal
them ; keep them in dry sand.

(QUINCE MAKMALADK.

Miss Beecher.

Rub the ([uinces with a cloth, cut then) in quarters, put
them on the fire with a little water and stew them till
they are sufficiently tender to rub them through a sieve;
when strained put a pound of brown sugar to a pound of
the pulp, set it on the fire and let it cook slowly ; to as
certain when it is done, take out a little 'und let it get
cokl, and if it cuts smoothly it is done. Crab apple mai-
nialade is uiade in tlie same way. Crab-apple jelly is
made like (juince jelly.

WHITE oil (illEKN I'LIM.

Miss Beechei:

Put each one into boiling water and rub otf the skin;
allow a poumi (»f fruit to a pound of sugar ; make a syrii}*
of sugar and water ; boil the fruit in the syrup twenty
minutes, let the s^'iup be cold befoie you pour it over the
fruit ; if you do not wish to take oft' tlie skins, prick thciii,

CHAPTER XXXIII.
CANDY.

CARAMKIS.

Miss Mafju'ie Biinton, Brail/ord, J\t.

ONE pound and a half of lnown sugar, tlnee parts of
a oiipful of milk, quarter of a pound of Baker's
chocolate, butter the size of an egg. Stir constantly ;
when it bf^gins to thicken, try by drop))inga little in cold
water until it hardens, put on butter-plates, and befoi'e
it is cold cut it in s([uares,

VINEGAR CANDV.

Miss Muijg'ie Bnnto)i, BradfurJ, Fa.

Two jupsful of sugar, one cupful of good cider viiu'gar,
a piece of butter the size of a walnut. Boil untd well
•lone. Any (puintity can be made, but be sure and have
twice as much suiiHr as vineirar.

HOME-MADK (REAM CANUV.

Miss M(((ji/'t«' Bunton, Bradford, Pk.

To a coffeecii))fnl of white sugai-, add two tablcspooiis-
fid of water and boil without stirring, in a bright tin pun
until it will crisp in water like molas.ses candy; just be-
fore it is done, put in a teaspoonful of vanilla or lemon,
a quarter of a teaspoonful of cieam of tartar. When done,
I our in a. buttered pan, and when cool enough to handle,

496

The Canadian Economist

work it as you would molasses candy, until it is perfectly
white.

NUr (ANDY.

Two cupst'ul of white su<^ar, one cupful of water, two
tablespoonsful of vinegar. Uoil half an h(jur, and just
before tikiug off the stove, add the kernels of any kind
of luits you prefer, chopped.

COCOANUT DllOl'S.

Mi^8 Mwjijh' Bunion, Bradford, P. A.

Beat the whites of two e^gs very thick with pulverized
sugar, add one half of a half-pound package of co(toaniit
drops, on white and buttered paper, and set in the oven
to dry.

PRUNELLA imoPS.

Mrx. Cruchd, Monfmil.

One cupful of butter, two cupsful of sugar, one cu]»fiil
of nulk, two eggs, t)ue teas[)oonful of soda, two teaspooii-
ful of cream of tartar, flour to make it stiff* enough to
drop from the spoon ; flavour with vanilla, and bake iu
a quick oven.

(ANDY.

Miss Ettie Duv'k'.

Two cupsful of white sugar, or maple sugar,<>ne cupful of
thick cream. Boil together until thick. Add almonds
and walnuts and pour into a buttered platter.

TREACLE CANDY.
il/i.s.s Elliott, (Jve/ph.

Take three (puirts of tht; best treacle. Put it into a
thick block-tin kettle, and stir in a ))ound and a half of
the best and cleanest brown sugar. Boil slowly and skiui

Chocolate Carameh,

497

it well, stirring it always after skimming, and taking care
it does not burn. Prepare the grated rind and tlie juice
of three large lemons or oranges, and stir them in after
tiie molasses and sugar have boiled long enough to be-
come very thick. Continue to boil and stir till it will
l)()il no longer and the spoon will no longer move. Try
some in a saucer and let it get cohl. If it is brittle it is
<lone. Then take it from the tire, and tiansfer it imme-
diately to shallow, square tin pans, that have been well
greased with nice fresh butter or sweet oil. Spread evenly
iind set it to cool.

CARAMEL.

Mrs. Urquhart, Fcterhorou(jh.

Quarter of a pound of butter, quarter of a pound of
chocolate, one pound and a half of white sugar, one cup-
ful of milk, vanilla flavouring; melt the butter, stir in
the other ingredients and keep stirring while the mixture
boils. Boil twenty minutes or more according to degree
of heat.

EVERTON TOFFY.

Mrs._ (Rev. K.) McLennan, P.E.I.

Three pounds of sugar, one cupful of molasses, half a
ciq^ful of water, half a pound of butter.

KISSES.

Miss Kemp.

Beat the whites of nine eggs to a stiff froth ; mix with
fifteen tablespoonful of pulverized sugar, six dnps of
lemon, drop on paper and sift sugar over them.

CHOCOLATE ( ARAM ELS.

Miss Kemp.

One cupful of molasses, one cupful of sugar, one and a
quarter cupsful of water. When boiled mix in one half
32

498

Tlic CanacUav Kconomlst.

cupful of chocolate, buttei- the. size of a hickory ftut;
flavour with vanilhi. Pour them in buttered drippinir-
pans. cut in squares and eat when cold.

TOFFY.

Mii^s Bohnisoii, Thorohl.

One pound of brown sugar, <|uarter of a pound of butter,
a little water ; flavour with lemon and boil over an hour;
butter the plate you put it on anrl make it in thin layers.

CREAM (ANDY.

Mrs Thompson, Foinf Fortune.

Two cupsful of white sugar to one cupful of thick
cream ; boil for ten minutes. Take from the stove and
pour(iuickly into a meat platter. Almonds added increase
the thickness of it.

CHOCOLATE CREAMS,

Miss Junor, St. Mary's.

Two cupsful of sugar, one half cupful of water, boil ten
minutes ; take from the fire and beat until cool. Flavour
with vanilla, roll into balls. Three ounces of chocolate
in a saucer steamed over the tea-kettle. Roll the balls
in it.

FRUIT DROPS OF LEMON JUICE.

Godeys Bool:

Mix a quantity of lemon juice with sifted sugar, nearly
thick enough for a spoon to stand upright in. Put it in
a deep pan >^nd make it quite hot on the fire, stirring it
all the time, but do not let it boil or even come to a boil ;
then mix in a small quantity more of sugar ; warm it,
thenchalk the spout of the pan and with a small stick
drop it on tin or pewter plates, in small drops. When cold,
take them off' the ]ilates, and put them in the stove or sieve
to dry.

Barley Svfjar

499

COCOA-NUT T>H01'S.

M'ltis Ellz(( Wfiite, HcmUtoii.
The wliite of one egg, one cupful of sugar, one grated

cocoa-nut. Beat all toirether and drop in pvraniidsha

on £f)

eased

I pes

paper

(MN(!K1{ DKors A (JQOf) STOMACHIC.

Goileifs Bool'.

Beat two ounces of fresh candied orange in a mortar
with a little sugar to a paste. Then nnx one ounce of
powder of white ginger, with one pound of loaf sugar.
Wet the sugar with a little water, and boil together to a
candy, and drop it on paper as for lemon drop.

PEIM'ERMINT DROPS.

Godeys Bool'.

Pound and sift four ounces of double refined sugar
Beat it with the whites of two e^fgri, till perfectly smooth
then add sixty drops of oil of peppermint ; beat it well
and drop on white paper as abo\'e, and <lry at a distance
from the fire.

lURLEY SUGAR.

Godeys Bool'.

Dissolve a pound and a half of lump sugar in half a
pint of water with the white of half an egg ; when it is
at candy height add a teaspoonful of strained lemon juice
and boil it (pdckly till it recovers its previous condition.
Pour it over a marble slab, and when it becomes stitf, cut
it into strips and twist it.

CHAPTER XXXIV.
PICKLING BRINP:.

SPICED HEEF FOIl DUYINCJ.

Mrs. R. Blackburn, New Kd'mhurgh.

TAKE a round of beef and pull it to pieces, with the
hand, do not cut it ; roll <;ach piece in coarse salt ;
place it in an earthen dish for three or four days, re-
])eating the salting each day. Take one half of an ounce
of cloves, one half of an ounce of anniionia, one quarter
of an ounce of sugar ; mix all well together, and rub
each piece of meat well with the spices. Continue rub-
bing once a day until all the spice is used up, then let it
stand three or four days. After which, hang in a dry
warm place ; it will be ready for use in two weeks ; the
small pieces, sooner ; cut in thin slices, it is a nice relisli
for tea.

TO niEPARE A HOUND OF BEEF FOR HAKINQ.

Mr,<. Thos. McKnij.

Let it lie one night in common salt and saltpetre, and
rub it very well. Then take a small (juantity of allspice,
mace, nutmeg, and black pepper ground very fine, rub
one half on the beef at first, and the remainder a little
every day for nine days, when it will be fit for baking.
The quantity of spice depends on the size of the piece of
beef. Light brown sugar nmst be mixed with the
saltpetre and spice. The beef must be larded with
some suet previous to baking it.

Hamhai'f) Fide for Meat.

501

with the
\rse salt ;
days, re-
an ounce
B quarter
and rub
ue rub-
en let it
n a dry
iks ; the
ce relish

iO.

;trc, and
allspice,

ine, rub

• a little

baking.

piece of

r\th the

led with

()

PICKLE FOR HAMS.

Mrs. {Rev. Dr.) Baine-H, Perth.

To a full l)arrel of hams, three ounces of saltpetre,
one and a half pounds of sugar or molasses, one half-pound
f ground cloves, one half-pound of allspice, a pound of
pepper, one and a half pounds of coarse salt to every gal-
lon of water. Put the ingredients in with cold water
and boil the whole for half an hour, and pour it on the
hams hot or cold, as you think best. RuV) the hams well
with a little salt, and let them lie for twenty four hours
to draw out the good, before putting them on the pickle.
Leave them in the pickle for six weeks.

DRIED MEAT.

J/yN Thomas McKay.

Beef, veal, venison and mutton ; rub on as much salt as
will stick. Pack tightly all in the same ^ask. It may
remain three or four weeks or longer.

A GOOD MODE OF SMOKIN(i MEAT.

Mrs. Thomas McKay.

Get a sugar hogshead, knock out the bottom, and set
over a smoking tire of corn-cobs, walnut, maple or hick-
ory, and a consideraljle share of dried dung. Cover it
with boards.

IIAMHURG PICKLE FOR MEAT.

Mrs {Her. Dr.) Wardropc, (xu.eiph.

To foiu" gallons of water add four pounds of salt, four
ounces of saltpetre, one pound of very brown sugar, one
tal)lesp()onful of ground black pepper, one of white, one
of alspice, one of ginger, one half of cloves, one teaspoon-
ful of red pep|)er. Hoil altogether and skim, when coM
pour it o\iiv the Hjeat.

502

Tlie Canadian Economist.

TO SPICE A ROUND OF BEEF.

Mrs. (Jieu. Dr.) Wanlropc, Guelph.

Two pounds of salt, one pound of brown sugar, one
half ounce of ground cloves, one ounce .of black pepper,
one ounce of white pepper, one teaspoonful of cayenne
])epper, one half ounce of saltpetre. Mix all well together
and rub well into the roun<l, then put it into your
tub and let it lie for three or four days. Then turn
it every dny for a month or six weeks.

CUKlNt; J'ORK.

Mrs. McTdfjfjart, New Edinhuiyh.

Nine pounds of f-alt, four pounds of sugar, two ounces
of saltpetre, one ounce of soda, six gallons of water. Let
the pork remain two months at the least.

TO PRtSERVK SxMOKED MEATS.

Mrs McTagijart, NfAu Edinlmrgh.

Take ground black ])('p[)er, the finer the better; wasli
all mould or soil oft' from the hams or beef, and while they
are damp rub them thoroughly with the pepper. Two
pounds of pepper will kei'j) thirty pounds of meat frei'
from Hies or insects of ail kinds. After beini^thus treated
it can remain in the smoke-house or wood-house and not
a fly will approach it. It also improves the flavour of the
meat.

riCKMNG 15EEF.

Family Friend.

The Yorkshire hunnr \)eef has lonji" been deservedly
famous, and is thus easily prepared. (Jut in two the rilis
or a round of beef or even a tine; thick flank — about
twenty pounds weight of either foi- example. Finely beat
in a moi'tar for this (juantity a half pound of bay salt.

Ti) Care, Bacon.

503

one (juarter pound each of saltpetre ami fsal-prunella and
two handsful of juniper berries; mix tlu^m with three
pounds of common salt, and one pound of coarse sugar,
and thorougldy rub the beef all over for a considerable
time. Let it lie in a good salting pan and rub it well
with the piclke once a day for at least a fortnight, carefully
turning it every time. Then take it out, and after drying
it well with a (X)arse cloth hang it up to the ceiling of a
a warm kitchen, or in a chimney corner where only a
moderate fire is kept till it becomes }>roperly dried. It
may be either boile«l as wanted or cut into rashers and
broiled, but in the latter case it will always eat much
better if previously dipped into boiling water.

TO I'ICKLK TONCUJKS.

The Bazaar.

Cut off the root but leave a little of the kernel and fat.
Sprinkle on some salt and let it drain from the brine
until the next day. Then for each tongue mix a large
liandful of salt and a tablespoonful of saltpetre ; rub it
well in and do so every day. In a week add a little more
salt. If rul)bed every day a tongue will be i"eady in a
Keej) it afterwards in the tub of beef brine.

fortnight

To ('\5\\^ BACON.

The Ba:aar.

(^ut up the pork the day after it is killed. Use Liver-
pool salt and rub every })iece well on the skin. To each
joint of meat take a dessertspoonful of saltpetre, and rub
it on the flesh ; then rub all over again with salt and pack
away in barrels, with the skin downward. Let it remain
tive or six weeks, according to the temperature of the
weather, for if freezing cold, the salt will not strike in so
well as under other conditions. Hub in also a little ])lack
pepper, pounded and mixed with sugar. Have ready dry

504

The Canadian Economist.

ashes from hickory wood. Take the pork out of the tubs
or boxes in which it has lain for salting, scrape off the salt
and rul) the ashes on. Hang it up and make good smoke
every morning, taking care never to let the meat get
heated. Smoke for some weeks. In March, wrap each
ham in a newspaper, and then put it into a bag to hang
up for good. This insures safety from skippers.

TO SPICE A ROUND OF CORNED BEKF.

The Bazaar.

Take a strong twine string and tie it tightly around
the round, to keep it in good shape. Then stick it well
on both sides with cloves, squeezing them in as far as
possible ; rub it also well with three tablespoonsful of
pounded saltpetre, and then with plenty of fine salt.
Lay it in a large wooden tray or round vessel that is light,
and every other day turn it and rub well into it the brine
which makes from it. In t.?n days, if properly attended
to, it will be fit for use.

bullock's liver.

Mrs. Thos. McKay.

Cut the liver in scores, and salt it with two pounds of
salt for a fortnight, then let it dry for three days, then
well rub in two ounces of several kinds of spices, accord-
ing to your judgment, and all sorts of sweet herbs chopped
very line, also a good seasoning of onions and shalots,
then hang it in a dry cellar for a time, and then put it in
a bag for use. A small piece is sufficient to make gravy
for ducks and hash. It will keep many months, and be
useful in the summer.

the tubs
' the salt
[1 smoke
leat gj't
rap eaclj
to haiiir

CHAPTSR XXXV.
WASHING AND (LKAMNO.

r around
k it well
as far as
)nsf ul of
ine salt.
b is light,
,he brine
ittended

iunds of
-^s, then
laccord-
jhopped
jhalots,
it it in
gravy
land bo

WASHINC; CFOTHES.

Mvf. Broiufh, Ottxnva.

rp^WO poiuids of soap is reduced with a little water to a
I pulp, which, having been slightly wanne<l, is cooled
in ton gallons of water, to whicli is added two spoonsful of
iunnionia and one tablespoonful of turpentine. Then the
mixture is agitated. The water is kept at a temperature
which may be borne by the haml. in this solution the
white clothes are put and left two hours before washing
them with soap, taking care, in the meantime, to cover
the tub. The solution may be warmed again and used
once more, but it will be necessary to add half a spoonful
of turpentine and another of ammonia. Ontje washed
with soap, the clothes are put in hot water and then blued.
This process, it is obvious, saves mucli tinie, labour and
fuel, while it gives to the clothes a whiteness much supe-
rior to that obtained by any other process, or by the de-
structive use of the wash-board.

HARD SOAP.

Mr<<. B(ing)^, Ottawa.

Three pounds of soda (washing) three pounds of grease,
one and a half pounds of lime, two gallons of water, boil
the soda and lime in the water for a few minutes, take it
off the fire and let it settle. Pour off the clear liquid, and
to it add the giease and four ounces of rosin. Boil till of

500

The Canadian Economist.

the consistency of a thick honey, Take ort'tlie tire, ])nnr
in a shallow pan to cool, and wiien cohl, cut in cakes ami
put it to dry.

VVASIIINCJ FHUD.

.!//•>•, Wni. M. nafch}.so)i.

One jiound of sal soda, half a pound of stone lime, one
ounce of horax. Put it into a ]»ot with five ijuarts of soft
water. Boil tifteen niiinites, let it cool, then pour ort'tlm
clear. Put it in a jar and cork.

IIKCU'E Foil |{I-EACHIN(} COTTOX.

il/yx. Wni. M. Hatchlson.

One pound of tlie chloride of lime to ten gallons of
water. Soak the cotton overnight in pure water; wrii)<;
it out and put in the lime water. Di.ssolve the lime in
hot water and strain it. Let the cotton remain half an
hour, stirring it occasionally. This gradually will bleach
fifty yards.

WASHING BLUE.

Mys. Wni. M. UntchUon.

Two ounces Prussian blue, two ounces oxalic acid, two
(piarts of water. Mix all well together. Bottle for use.

POISON — SALTS OF LKMON Foil EXTR.\CTL\G IRON-MOULD.

Mrx. Wni. M. Hatchlson.

Two ounces of cream of taitai", two ounces of salts of
sorel mixed well together.

TO RKMOVF FRUIT STAINS FROM LINEN.

Mrs. Broiajh, (Hfaiva.

Rul) the part on each side witli yellow soap, then tic
up a piece of pearlash in the cloth and soak it well in hot
watei-, or boil an<l afterwards expose the stain to the sun.

7'<> Clean liUick Lace.

507

ECONOMICAL SOAP.

Mrs. White, Brai^Jonl,Pa.

TIk! juMition of tluoe qiiart(M*s of an ounce of borax to
;i |)oiin<l of soap nu'ltod in without l)oilin«r, makes a sav-
ing of oriL'-lialf cost of wash and thiee-fourtlis tlic hibour
of washir)g, and improves tlie whiteness of tlie fabrics,
besides the more caustic effect is removed, and the hands
are left witli a peculiar soft and silky feeling, leaving
iiotliing more to be desired by the mo.'-t ambitious and
c'conomicnl washer,

sorr SOAP.

Mrs. White, Bradford, Pa.

One box of concentrated lye, four pounds of good fat,
otherwise five pounds, half potful of water, boil tw(j hours.
I*ut in a banel and throw a boilerful of boiling water
water over it. There should be five gallons altogether.

TO IIKMOVK GUEASK SPOTS.

Mrs. Whlti', BradfonJ Pa.

To remove paint or grease spots from garments, mix
four tablespoonsful of alcohol witli a tablespoonful of salt.
Shake the whole well together, and apply with a sponge
or brush

TO CLKAN ('AU1»KTS.

Youtaj L(nl'n'>i Journal.

A solution of ammonia and water, hikewarm, will, if
well rubbed in carpets, take out all stains. Take one part
of ammonia and three parts of water.

TO CLEAN ULACK LACE,

Voung Lad let-' Journal.

Take the lace and wipe oft'all the dust carefully with a
cambric handkercliief; then pin it on a board, inserting a

508

The Canadian Economist.

pin in each projecting point of lace. Wash it all over
with table beer, and do not remove the pins until it ix
perfectly dry. It will look fresh and new.

TO CLEAN CHINA.

Family Friend.

China is best cleaned, when very dirt}>, with finely
powdered fuller'.- earth and warm water, afterwards
rinsing it well in clean water. A little soft soap may lu'
added to the water, instead of fuller's earth. The same
plan is recommended for cleaning glass.

KID GLOVES.

Jl/r.s. White Bradford, Pa.

Cream of tartar rubbed upon soiled white kid gloves
cleanses them well.

LINEN.

Youn<) Ladies Journal.

A tablespoonful of black pepper put in the first water
in which grey and buti' linens are washed will keep them
from spotting. It will also generally keep the colours of
black or coloured cambrics or muslins from running, and
does not harden the water.

TO TAKE OUT SPOTS OK PITCH, ETC.

YitniHj Liuiies Journal.

To take out spots of tar, pitch, or turpentine from linen,
.silks, or woollens, scrape ott'as nmch as you possibly can ;
afterwards moisten the places with sala»^ oil, and let it
remain for a day. If cotton goods, they should then '•('
thoroughly washed in strong warm soap-suds ; or, if silk
or woollen, apply some ether or spirits of wine to remove
the grease.

iJS.^ trit —

Sfarchi,v;j Cuffs and Collars.

509

all over
itil it i,s

1 finely

erwaids

may be

lie .saiiio

gloves

water

them

ours of

";, aii<l

linen,

y can ;

let it

en be

lif «ilk

U)OVt.'

TO WASH NEW ULACK WOMSTED STOCKINGS.

Youpf/ Ladm' o\m.rnal.

Let them be soaked ail niiiht and then washed in hot
suds with a tal)lespoonfui of ox o-all to half a pint of
water. Rinse till no colour comes out. Tui'n on the
wrong side.

TO TAKE INK STAINS OUT OF PAINT.

Young Ladles' Journal.

Wash the spot with a cloth dipped in oxalic acid, in
a few minutes wipe it off with a clean towel and cold
water, and the spot will have disappeared.

TO CLEAN HAIIl-BRrsHKS.

Youmj Ladies Journal.

A dessertspoonful of hartshorn to a quart of water in a
wash-hand hasin. Dip in the hair of the brushes and
rub thein together until clean. Then rinse well with cold
water; rub drv with a towel, and stand uj. right at an
open window.

STAIICHINCJ CUFFS AND COLLARS.

Godeys Book.

After washing and rinsing them, let them dry as i{ for
ironing. IJaving made some starch a little thicker than
cream, put them in, wring them out again, let them dry
before the fire until they are fit for ironing, roll them in
a cloth and iron. To give them a good gloss, take the
end of a wax candle and stir it through the starch when
([uite hot, and do not let the iron be too hot. A little salt
put into the starch when hot will prevent the iron from
sticking, and some soaj) rubbed on it before using will
answer the same purpose.

510

The Canndidn Economist,

To WASH NEW FLANNKL.

Doia'ni'um Monflil//.

Cut the soap small and 1>oil in a little wator. Have
two tuLs with water as soft as the hands can bear it, pre-
viously blue the water well, to keep the colour of the
flannel, and ])ut some of the boiled soap into one tub t(»
make a lather, then wash the Hannel wdthout squeezin;^-
it. Put it in the other tul) and wrino- it in a larcje towel.
Shake it out then, and after drying it, smooth it with ;i
cool iron.

TO IMIKVENT I'lllNTS FJIOM FADING.

Godeys Book.

The dress shouhl be wasl ci in a lather, and not by
applying the soap in the usu.il way <lirect upcm the mus-
lin. Make a lather ]jy boiling S( ap and water togethei-,
let it stand until it is sufficiently cold for use, and pre-
viously to putting the dress in it, throw in a handful of
salt, rinse the dress witliout wringing it in clear cold
w^ater into which a little salt has been thrown, remove it
and rinse it in a fresh sui)i)ly of clear water and salt.
Then wring the dress in a cloth auvl hang it to dry im-
mediately, spreading as open as possible so as to prevent
one part lying over another. Should there be any white
in the pattern, mix a little blue in the water.

To CLKAN SHAWLS.

Fauiily Friend.

To clean white Shetland shawls, put the soiled article
into a large bowl, throw over it half a teaspoonful of
flour (by, rub thoroughly as if washing, and then care-
fully shake out the Hour. If the article is not clean, re-
j)eat the process in clean flour. Articles cleaned by this
process will retain a new look as long as there is one
thread left.

Glof^s Starch.

511

F F.ANN ELS.
u]fj\s. Thomas M<Kay.

All flannels should be soaked before they are made \ip,
first in cobl and then in hot water, in oi'der to shrink
them. Welch flannel is the softest, and should be pre-
ferred if it be to be worn next the .skin, but Lancashire
Hannel looks finer and lasts lonj^er, and should, therefore,
be selected if the above is not its destination. Under
flannel g<annents should be frequently changed, because
they imbibe |)erspiration, which is liable to be obsorbed
into the system, and this is injurious. All flannel gar-
ments that are made full should be gathered, not pleated,
because in the latter case they become thick and matted
by washing, and in the event of their being turned from
top to bottom in order to alter the wear, the part that
had been pleated will be found to be so drawn and injured
that two or three inches will have to be cut off".

'JO WASH FLANNELS.

Mrfi. Thomas McKay.

Put the flannels into a pan and pour boiling water up-
on them ; then make a lather as hot as the hands can bear,
take the flannel and wash it as quickly as possible, Put
plenty of blue in the lather. Done in this way, Haiuiel
remains almost as soft as new, and is a good colour.

GLOSS STARCIL

VoK iKj Ladles Jotii'iial.

For a gloss for shirt-bosoms, take two ounces of fine
(Uini Arabic powder, put it in a pitcher and pour on a
pint of water ; cover it and let it stand over night. Pour
carefully from the dregs into a clean bottle ; stock and
keep for use. A teaspoonful of gum stirred intoa])int of
starch, made in the usual wa}', will make the most beau-
tiful gloss on any bnen or cotton goods, and will make
lawn look like new.

512

The Canadian Econom'i

ut.

FJIUIT STAINS.

Mrs. Tlionias McKaij.

Tliey yield readily to bleaching powder, if after it is
put on it be moistened wii.h some acid, as vinegar or
lemon, V>iit never use acids to coloured things.

TO WASH COLOUKKD STOCKINGS.

Put a tablespoonful of salt in a (juart of water. Let
the stockings soali in that for ten minutes and then take
them out and wash in soap and water.

ON THE ART OF POLISHING SHIRTS AND COLLARS.

Frovi the Enfjlish Mechanic,

Put a little conniion wax in starch — say two ounces to
the pound — tlien, if you use Glenfield or any other thin
patent starcli, be sure you use it warm, or otherwise the
wax will get cold and gritty and spot your linen, giving
it the appearance of being stained with grease ; it is dif-
ferent with collar-starch ; it can be used quite cold — how-
ever, of that anon. Now then, about polishing shirts.
Starch the fronts and wristbands as stiff as you can. 1
always starch twice — that is, starch, dry, starch again.
Iron your shirt with a box-iron in the usual way ; mak-
ing the linen nice and firm, but without any attempt at
a good finish ; don't lift the plaits. Your shirt is now
ready for polishing, but you ought to have a board, the
S3.me size as a common shirt board, made of hard wood
iind covered with only one ply of plain cotton cloth. Put
this board into the breast of your shirt, damp the front
very lightly with a wet sponge, then take a polishing-
iron, which is flat and bevilled a little at one end, polish
gently with the bevelled part, taking care not to drive
the linen up into wavelike blisters ; of course this requires
a little practice, but if you are careful and persevere, in
a short time you will be able to give the enamel-like finish
which seems to be so much wanted.

!!• it is
;gar or

r. Let
m take

RS.

mces to
er thill
vise the
, giving
t is dif-
— how-
■ shirts.

cau.

again.

mak-
'inpt at
is now
ird, the

wood

jii.

X ut

le front
ishing-
polish
o drive
equires
,'ere, in
e finish

CHAPTER XXXVI.
TO BANISH VERMIN AND INSECTS.

TO KILL FLIES.

Miss Douglas, Klnfjdon.

PUT quassia chips into a saucer or plate, pour over
them some hot water ; sweeten it with sugar or
molasses.

BED- BUGS.

Mus Doiujlas, Kingston.

Wash the bedstead thoroughly with a strong solution
of salt and water ; stuff' the crevices with it. 'J'he hugs
hate salt, and you will have no more trouble with them.

HOW TO GET RID OF COCKROACHES.

Rural A fairs.

It is stated that the peelings of cucuml)ers placed in
the way of cockroaches for three or four nights in succes-
sion will entirely clear the house of these pests of the
liousckeeper.

CHLORIDE OF LIME. — TO DESTROY INSECTS.

Godey's Book.

By scattering chloride of lime on a plank in a stable,
biting fleas are driven away. Sprinkling beds of vege-
tables with a weak solution of this salt (jifectually pre-
serves them from caterpillars, slugs, moths, i:c. It lia^
33

514

The Canadian Economist.

the same effect when sprinkled on fruit trees or shrul)-
bery, mixed in a paste with fatty matter, and applied in
a narow band around the trees, it prevents insects from
creeping up.

REMEDY FOR BED-RUGS.

Rural Affairs.

Take a feather dipped in coal oil, apply it where the
bugs are ; it will kill them at once.

TO KEEP FLIES FROM HORSES.

Mrs. White, Bradford, Pa.

Procure a bunch of vsmart weed and bruise it to cause
the juice to exude. Rub the animal thoroughly with the
bunch of bruised weed, especially on the legs, neck, and
ears. Neither flies nor insects will trouble him for twenty-
four hours.

To keep away mosquitoes. — Dip a piece of sponge oi-
flannel in camphorated spirits, and make it fast to the top
of the bedstead. A decoction of pennyroyal or some of
the bruised leaves rubbed on the exposed parts will effec-
tually keep off these troublesome insects.

TO DESTROY INSECTS ON HOUSE PLANTS.

Miss Douglas, Kingston.

Dust thoroughly with flour of sulphur. It is a sure
remedy against insects.

COCKROACHES.

Bo'w Bells.

Take a teacupful of well- bruised pla ter of Paris, mixed
with double the quantity of oatmeal, to which add a little
sugar ; then strew it on the floor or in the chinks where
they frequent^and it will destroy them.

Makt

one gall
the stal
will des
and the^

Stron<!
about th(
tract an(

Place a

Take h;
teaspoonf
cream ; m
on a plate
soon disaj

sure

To Destroy Flics in a Room. 515

TO CLEAR VEGETABLES OK INSECTS,

Godeys Booh

Make a strong brine of one pound and a half of salt to
one gallon of water; into this place the vegetable (with
the stalk ends uppermost) for two or three hours. This
will destroy all the insects which cluster in the leaves,
and they will fall out and sink to the bottom of the water,

TO DESTROY FLIES.

(JassclVs Hoii^eliold Guide.

Strong green tea, sweetened well, and set in saucers
al>out the places where they are most numerous, will at-
tract and destroy them.

TO EXTERMINATE BEETLES.

Godeys Book.
Place a few lumps of unslaked lime where they frequent

TO DESTROY FLIES IN A ROOM.

Godeys Book.

Take half a teaspoonful of black pepper, in powder^ one
teaspoonful of brown sugar, and one tablespoonful of
cream ; mix them well together, and place them in a room
on a plate where the flies are ti'oublesome, and they will
soon disappear.

inxed
1 little
'here

7^>^^

"^— "

fomc
with

Lh. Oz.

1 7

1
1
1

1
1

CHAPTER XXXVII.
GENERAL INFORMATION.

WEIGHTS AND L''5:asURES.

Mrs. (Capt.) Cowley.

ONE quart of powdered sugar
One quart of sifted Hour . - -
One pint closely packed butter - - -
Ten eggs -_----.

Butter size of an egg - - - - -
Three cupsful of sugar -----
Five cupsful of sifted Hour - - - -

TO TAKE OUT INK SPOTS.

Mrs. (Gapt.) Cowley.

Wet the place with a little tartaric acid dissolved in
water, after which rinse well in clear water.

USEFUL HINTS.

Mrs. Thos. McKay.

A hit of glue dissolved in skim milk will restore crape.
Ribbons of every kind should be washed in cold suds and
not rinsed. If your Hat irons ave rough rub them with
fine salt and it will make them perfectly smooth. If you
are buying;; a carpet for durabil'ty, choose small figures.
A bit of soap rubbed on the hinges of a door will prevent
ft creaking. Scotch suutf' put in holes where crickets

Tw(

an oui
whole
thick

Add
slowly

A nil
c'ohol, ^
with a
should

Greei
tually c
it is ph
render \

A goo
be made
glue, wli
gethej-.

•)

Cement.

517

Icrape.
Us and

with

[f you

Iguies.

revent

icketa

fome out will destroy them. Woo<l ashes and salt wet
with water will prevent the cracking of a stove.

CEMENT FOR SHELL WORK.

Mrs. (Cirpt) Cowley,

Two ounces fine whiting, two ounces gum arabic, half
an ounce of fine flour, a teaspoonful of ox gall. Let the
whole he dissolved and mixed well with water into a
thick paste.

TO KEEP CREAM SWEET.

Rural A fairs.

Add a little white sugar to your cream, then heat it
slowly and it will keep a long time.

TO TAKE tJREASE OUT OF WOOD

A mixture of one part liquid ammonia, four parts al-
cohol, with an equal quantity of water. Apply to spots
with a piece of sponge, soaking the cloth thoroughly. It
should be kept in a bottle that hns a glass stopper.

GREEN COPPERAS.

Rural Affairs.

Green copperas, <lissolved in water, it is said will effec-
tually concentrate and destroy the foulest smells, and if
it is placed near a bed in hospitals and sick rooms will
render the atmosphere pure and clear.

CEMENT.

Mrs. White, Bradford, Pa.

A good cement for mending broken crockeryware may
be made by mixing togetlu.'r, e(pial quantities of melted
glue, white of eggs and white lead, and boiling them to-
t'cther.

518

The Canadian EconomiHt.

MINCE MKAT.

Rural Afa'u'8.

Mincopie inoat will keep well for several months, boiled,
chopped and packed down in a stone jar covered with
molasses.

MOLASSES.

Jlur(d Affairs.

The flavour of common moiasscs is much improve*! hy
Loiling and skimming it before using.

TO KXTIiACT GHEASE FROM PAl'EHEI) WALLS.

Mrt<. White, Bradford, Pa.

Dip a piece of tlannel in spirits of wine, rob tlie greasy
spots gently once or twice and the grease will disappear,

TO CLEAN FURNITURE.

Mrs. White, Bradford, Pa.

One pint of linseed oil, one pint of vinegar, half a pint
of spirits of wine or alcohol, shake before using. It gives
a good polish and cleans the firniture.

REMEDY FOR MILK TURNING SOUR.

Mrs. White, Bradford, Pa.

An effectual remedy for milk turning sour in summer
consists in adding to each quart of Uiilk 15 grains of bi-
carbonate of soda.

TO RESTORE COLOUR TO CLOTHES.

Mrs. White, Bradford, Pa.

When acid has been dropped on any article of clothing
apply liquid ammonia to kill the acid, then apply chloro-
forni to restore the colour.

Currants for Cakes.

519

pint

imcr
bi-

uni-'
)rO'

TO KKKP GRAPES.

Mrs. James Seiverhjht, Gloucesfer.

Take (liy fine sawdust, and a tight box with a tight
cover to it and go out to tlie trellis after the dew is oft*,
and after sprinkling an inch of sawdust over the bottom,
put in carefully a layer of grapes, not too crowded, but so
as to let the sawdust fall into all the interstices and so
alternately and when the box is full, i)ut a layer of saw-
dust on top, tack on the cover, so as to exclude the air
and set it on the cellar bottom in the coolest place.

CKLERY.

Fam'iUj Friend.

The virtues of celery are vaunted in the Journal of
Cherti'iHlrjj as being greater than peoplci imagine. Ner-
vous people who shook like aspens and other deplorable
cases have been radically cured by a modei'ate daily use
of the blanched footstalks, taken as a salad, others have
been cured of palpitation of the heart. In fact it is sug-
gested that everybody engaged in labour weakening to
the nerves, should use celery daily in the season and
onions in its stead when not in season.

CRICK KTS.

Family Friend.

Crickets may be got rid of by throwing Scotch snuft
into the holes out of which they come.

CURRANTS FOR CAKES.

Familij Friend.

After they have been washed and picked, should be
scalded, in order to swell them and make them eat better.
Put the currants into a basin, pour boiling water over
them, cover the basin with a plate ; ^f ter standing a

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Sciences
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23 WEST MAIN STREET

WEBSTER, NY. 14580

(716) 872-4503

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520

The Ccmadian Economist.

TTiinute, drain away the water and throw the fruit on to
a cloth to absorl) the moisture ; then put the currants on
a dish or plate, in a very cool oven, turning them occas-
ionally until quite dry ; dust a little flour over them and
they will be ready for use.

WORMS.

Family Friend.

It is always worth while in a library to take down the
volumes when dusty and examine for worms. A mild
solution of carbolic acid, one pai't of acid to forty parts of
v/^ater is a valuable veni\ifuge to inject into the cracks of
the wood-work.

FRENCH MUSTARD (TO KEEP).

Family Friend.

Take mixed whole spices and boil in vinegar with two
lum])s of sugar ; then iTuistard into a stiff paste with cold
vinegar; with a red hot Italian heater stir ([uickly while
you mix the boiling vinegar, after straining the spices.
This will keep for years well corked in a wide necked
bottle.

TOMATOES.

Family Friend.

Tomatoes picked when just ripe and with a portion of
the stems retained and at once covered wdth a brine, com-
posed of a teacupful of salt dissolved in a gallon of water,
can be ke{)t nearly all the year without noticeable loss of
freshness or taste.

cow's MILK.

Family Friend.

With reference to the taking of cow's milk by persons
who have a weak stomach, Dr. Schaal says he has always

succec
salt 01
he om
diarrl
rit
it, an(
very

pori

Boiling Water.

521

succeeded in fwoidiiig any evil effects by eating a little
salt on bread either before or after taking the milk, when
he omits to do this a single glass of milk will produce
diarrhoea, whereas with salt he can take a whole glass.

'^It will do to put the salt in the milk while drinking
it, and having tried it for one month, we can say it is
very good. Ed.]

KCONOMY I\ BREAD CRUSTS.

Mrs. {Rev. J. M.) MacaUster, Ashton.

Brown well in the oven, roll them fine and keep in a
clean bag for use in frying veal cutlets, fish-balls, kc.

TO VROTECT DOORS WHILE CLEANING.

Mrs. (Rev. J. M.) Macalister, Ashton.

A bit of oilcloth with a hole in the centre, to slip over
the knobs or bell-pulls while rubbing, will ])revent deface-
ment.

FACTS OF VALUE TO THE HOUSEWIFE.

SALT.

Salt will curdle new milk ; hence ir> preparing milk-
porridge, giavies, &c., the salt should not be added antil
the dish is prepared.

FRESM MEATS.

Fresh meat after beginning to sour, will sweeten if
placed out of doors in the cool an- over night.

ROILING WATEll.

Clear boiling water will remove tea stains and many
fruit stains. Pour the water through the stain, and tbus
prevent it spreading over the fabric.

522

The Canadian Economist.

IllPE TOMATOES.

Ripe tomatoes will remove ink and otlier stains from
white cloth, also from the hands.

TURPENTINE.

A tablespoonfiilof tuipentine, boiled with white clothes,
will greatly aid the whitening process.

BOILED STARCH.

Boiled starch is much improved by the addition of a
little sperm, or a little salt, or both, or a little gum-arabic
dissolved.

BBESWAX AND SALT.

Beeswax and salt will make your rusty flat-irons as
clean and smooth as glass. Tie a lump of wax in a ra;;-
and keep it for the purpose. When the irons are hot, rul)
them first with the wax rag, then scour with a paper oi'
cloth sprinkled with salt.

KEROSENE OIL.

Kerosene oil will soften boots or shoes which have been
hardened by water, and render them as pliable as new.

KEROSENE,

Kerosene will make your tin kettle as bright as new.
Saturate a woollen rag and rub with it ; it will also remove
stains from and clean varnished furniture.

MACHINE GREASE.

Cold rain water and soap will remove machine grease
from washable fabrics.

STAINS ON MARBLE.

They can be removed by a mixture of one ounce of soda,
a piece of stone lime, the size of a walnut, one-q^uarter of

A Lemon.

523

a pound of vhitinjnr and the same amount of soft soap.
Boil this together ten or fifteen minutes, and then put the
mixture on the marble while hot ; leave this on twenty-
four hours, then wash off with clean warm water, and
polish first with soft flannel, and then with chamois skin.

CELERY COOKED.

Exf rad from an article in the London Times.

Celery cooked is a very fine dish, both as nutriment and
a purifier of the l)lood. I will not enumerate tlie marvel-
lous cures I have made with ceh'ry, for fear the medical
men should, like the corn-dealers, attempt to worry me.
Let me fearlessly say, rheumatism is impossible on such
diet. Plainly let me say, cold or damp never produces
rheumatism, but simply develops it. The acid blood is
the primary cause and sustaining power of evil. While
the blood is alkaline, there can be no rhumatism, and
equally no gout.

TO COOK CELERY.

Out the celery into inch dice; boil in water until soft.
No water must be poured away unless drunk by the in-
valid. Then take new milk, slightly thicken with Hour,
and flavour with nutmeg ; warm with the celery in the
saucepan, serve up with diamonds of toasted bread round
the dish and serve warm. Eat with potatoes if you wish.

A LEMON.

Godeys Book.

It may not ]»e generally known that placing a lemon
that has been carefully pared without breaking the thin
inner white skin, inside a wild-duck, and keeping it there
forty-eight hours before cooking, will remove all traces of
a fishy flavour, and game may be kept a long time by
putting a little finely powdeied charcoal in a muslin bag

524

The Canadian Economitit.

in the inside of a bird or rabbit, etc., the charcoal being
changed daily.

WORTH KNOWING.

Godey's Book.

Boil three or four onions in a ])int of water ; then with
a gilding brush do over the frames of your pictures and
chimney glasses, and rest assured that the ^ies will not
light on the articles washed with the solution.

GERMAN POLISH FOR FURNITURK.

Godey's Book.

Put in a pipkin over a slow fire, four ounces of yellow
wax, and on*^ ounce of powdered black rosin ; when melted,
add gradually two ounces of spirits of turpentine, and mix
them well together. This composition should then be put
into a bottle and securely corked. If some of this varnish
be spread over the furniture with a piece of cloth and
well rubbed in it will cause the article to appear as if
varnished.

CEMENT.

Godeys Book.

A cheap and very useful cement is made by dissolving-
twopenny worth of shellac in naptha, a little at a time ;
when the mixture is of the thickness of thick cream, it
will mend wood, china, glass, jet, or anything in which a
brown colour is not disfigurement.

LIME-WATER.

Godeys Booh

Lime-water is easily made by pouring water over fresh
shiked quick lime and pouring off the clear solution ; it
should not be given to jhildren except under medical
advice.

CHAPTER XXXVIII.
THE COMPLEXION, HAIR, TEETH, &c.

TOILET WASH.

Miss Douglas, Kingston.

ri'^AKE a glass-stoppered bottle, put into it of the leaves

J_ of the rose, then pour on some glycerine ; let it

stand four weeks. When you want to use it pour a little

into a bowl of water. Wash your face and hands in it.

PREPARATION FOU THE HAIR.

Mrs. J. M. Garland.

Two ounces of castor oil, two ounces of bay rum, and
one ounce of spirits of ammonia. Shake well together,
and apply to the skin once a week, or oftener, if the hair
needs it.

DENTRIFK'ES 1, 2, 3.

Dr. G. M. Hutchison.

Prepared chalk twelve ounces, orris root one and a half
ounce, glycerine two ounces, tincture of myrrh six drach-
mas. Mix thoroughly into a stiff paste.

Prepared chalk four ounces, orris root four ounces, oil
of cinnamon half an ounce, white sugar four ounces, oil
of rose three drops, oil of lemon twenty drops.

52G

Th£, Canad'um /'Jconomisf

Ecjual parts of prepareil chalk and cuttle fish, alcohol
twelve ounces, honey eight ounces, tincture of niyrrli one
ounce, spirits of lavender one and a half ounce, oil of
wintergreen one and a half drachms, castile soap half a
cake, water, q. s., one ([uart.

Shave the soap line. Put it into the alcohol with an
ecjual part of water. Dissolve it in a water bath. When
luke-warm add the honey. When cool, the other parts
with enough water to make a quart.

COSMETIC SOAP.

Mrs. Thos. McKay.

One quarter of a pound of castile soap, cut into small
pieces, then put into a tin saucepan with just water
enough to moisten it well, and set it on hot coals, simmer
till dissolved ; stir till smooth ; thicken with oatmeal.
Take from the fire, and when cool scent with rose-water
or any other essence. Stir it hard with a silver spoon,
and when thoroughly mixed, put it into pots with
covers.

TO KEEP THE HANDS CLEAN AND SMOOTH.

Rural Affairs.

Procure a piece of pumice-stone at a drug store and
grind one side smooth on a grind-stone. When the hands
are rough and dirty, wash them in soap-suds, and rub
them with the smooth side of the pumice-stone. Keep
the pumice-stone wet when using it, as it will be moi"e
effective when it is wet than wdien it is dry.

GLYCERINE SOAP FOR CHAPPED HANDS, LIPS, ETC.

Mrs. White, Bradford.

Take toilet soap, slice, and melt with gentle heat, and
add to it one pound of soap and one ounce of pur©
glycerine. When sufficiently cool, melt in balls.

Curling Fluid.

527

SOFT HANDS.

Mrs. Whitf, Bi'dilford.

For makino; the liands soft and white, take some dry
Indian meal, wet your liands and rub them witli it, then
rub them witli soap and tepid water.

LIP SALVE.

Miss D., Kingston.

Melt together an ounce of white wax, the same of ox-
marrow, three ounces of spernuicetti, with a small piece of
alkanet-root tied in muslin. Perfume with anything to
suit the taste.

IN VALUABLE DENTRIFK'E.

3fiss IX, Kingston.

Dissolve half a small teaspoonful of powdered T)orax in
half a pint of tepid Avater, add to it six or eight drops of
tincture of myrrh.

BALSAM FOR CHAPPED LIPS.

Godey's Booh.

Take a spoonful of clarified honey, with a few drops of
lavender w^ater, or any other perfume.

CURLING FLUID.

Book of Fashion

Place two pounds of common soap cut small, into three
pints of spirits of wine, with eight ounces of potash, and
melt the whole, stirring it with a clean piece of wood.
Add, on cooling, essence of and)er, vanilla and neroli, of
each a quarter of an ounce. The best method of keeping
ringlets in curl is the occasional application of the yolk
of an egg, and the hair washed in clear lukewarm water.
Apply the egg with a tooth or hair brush.

o28

The Canadian Econoniut.

WHISKERS AND MUSTACHIOS.

Bolo Bells.

To promote their growth, rub in the following lotion,
three or four times a week, at night time : Eau de cologiu;
two ounces ; tincture of cantharides, two ounces ; oil of
rosemary and oil of lavender, of each ten drops.

FOR THICKENING THE HAIR.

Book of Fashion.

To one ounce of Palma Christi oil, fidd a sufficient
quantity of bergamot or lavender to scent it. Apply it
to the parts where it is most needed, brushing it well
into the hair

TO WHITEN THE NAILS.

Book of Fashion.

Diluted sulphuric acid, two drachms ; tincture of myrh,
one drachm, spring water four ounces ; mix. First cleanse
with white soap, and then dip the lingers into the mix-
ture.

TO WHITEN THE HANDS.

Book of Fashion.

Take a wineglas.sful of Eau de Cologne and another
of lemon juice, then scrape two cakes of brown Windsor
soap to a powder, and mix well in a mould. When hard,
it will be an excellent soap for whitening the hands.

c;ertain cure for soft corns.

Book of Fashion.

Dip a piece of soft linen rag in spirits of turpentine and
wrap it round the toe in which the soft corn is, night and
morning. In a few days the corn will disappear, but the
relief is instantaneous.

Fouri
togethe]
acid in
when C(
tie is ei|

Peel
stand s
pint of
freezer,

Two

sugar, i
l)oil th
whites
sedime
ture t(
drops <

CHAPTER XXXIX.
SUMMER AND OTHER BEVERAGES.

LEMON ACID.

Misft Mdvy Broil (/h, Ottawa.

Four poniids of loaf sugar, five j)ints of water; boil
together slowly for lialf an hour. Put two ounces of citric
acid in an earthcrn pan and pour over it tlie hot syrup ;
when cold, flavour with essence of lemon — a ten cent bot-
tle is enough. Bottle for use.

PINEAPPLE STIKRHET.

Mrs. Donaldson.

Peel and grate the pineapple, ad<l the sugar, and let
stand several hours, then strain through a bag ; add a
pint of water for each pineapple. After putting in the
freezer, add the whites of three ejxffs well beaten.

GO'

CREAM NECTAR.

Mrs. Horsej Oftaiva.

Two and a half ounce of tartaric acid, two pounds of
sugar, three-quarters of an ounce of Rochelle salts, nearly
l)oil the above ; take it off the tire, add the well -beaten
whites of two eggs, strain and coo], and pour from the
sediment into bottles. Take a wineirlassful of the mix-
ture to a tumbler nearly full of coM water, add a few
drops of lemon and a spoonful of soda.

:3i

530

The Canadian Ecouomif<t.

HOME-MADE OINGEK BEKU.

Mrs Kennedy, Owen Sound.,

To a <^^alluii of boiling water add t]irec-([uarters of a
pound of l>ro\vn suj^^ar, one ounce of bruised ginger, halt'
an ounce of cream of tartar, two lemons ; when nearly
cold, add a tablespoonful of go(»d yeast. In twe've hours
bottle, and in twenty-four hours it will be Ht for use.

LEMON SYRUP.

Mrs. [Rev. K.) MdcLeniuWy P. E. I.

Three larts of water to three pounds of sugar ; boil
five minutes ; put it into a basin with one ounce of tar-
taric acid and let it dissolve ; flavour with lemon.

CREAM NECTAR.

Mrs. Ihimias McKay.

Five ounces of tartaric acid, one and a half ounce Ep-
som salts, four ])ounds of white sugar, four (piarts of water,
four eggs, the whites only. Mix the first four ingredients
in a pot and let them nearly boil, take off, and when cold,
add the whites of eggs and lemon or other essence to
taste, then bottle. Pour about two tablespoonsful into a
tumbler nearly full with water; add a little baking soda
on the point of a spoon and stir briskly.

FOR NECTAR OR SODA (NO. 2).

Book of Fashion.

To two quarts of boiling water add one pint of mo-
lasses and two pounds of coffee sugar. Let it boil alto-
gether and skim it, add four ounces of tartaric acid, after
which let it boil ten minutes, then strain it and when
cold, add the whites of six eggs, well beaten. Cork up.
For use, add two tablespoonsful of the mixture to a tum-
blerful of water, stirring in it at the moment of drinking,
a lump of soda a little larger than a pea.

Straivheri'i/ S/icrhert.

531

NECTAR.

Miss McWte, Rmfrew,

Take two poiiiuls of white su^ar, ami two (Hiaits of
soft water, boil for a quai'ter of an liour. When eool, put in
the whites of four ej^^gs and a (quarter of a pound of tartaric
aeid, strain and bottle. Put a dessertsj)oonful iji a glass
with water, and add a small teaspoonful of eommon bak-
ing soda. Drink during ett'erveseence. A delicious sum-
mer drink.

UINGER BEER.

Mrs. McTiKjyart, Ncxv Edinburgh.

Two gallons of water, two pounds of white sugar, two
ounces of bruised ginger. Boil these one hour ; then put
into a large crock and add half an ounce of cream of
tartar, one lemon sliced thin, one cupful of yeast (baker's)
let stand two days, or till it begins to ferment. Then
strain and bottle.

AMBROSIA (a summer DRINK).

Mim Robertson, Thorold.

Five and a half pounds of white sugar, dissolved in a
gallon of water, then add five ounces of tartaric acid, the
whites of two eggs beaten well, strain the whole, add es-
sence of lemon or ginger to your taste. Bottle it, and it
will keep for months. Directions for use : To half a glass-
ful of water, a small half-teaspoonful of soda, pour in the
ambrosia.

STRAWBERRY SHERBKRT (l)ELICIOUS).

Mrs. (Rev.) A. Scutt, Oicen Sound.

One quart of strawberries, three pints of _water, one
lemon, juice only, one tablespoonful of orange-Hower
water, three-quarteis of a pound of white sugar. The

532

The Canadian Economist.

strawbenies should be fresh and ripe. Crush to a smootli
paste, add the rest of the ingredients, except the sugar,
and let it stand three hours. Strain over the sugar,
S([ueezing the cloth hard, stir until the sugar is dissolved.
Strain again and set in ice two hours before you use it.

STKAWHERIU' VINLGAR.

Mws Beecher.

Put four pounds of very ripe strawberries, nicely
dressed, to three quarts of the best vinegar, and let them
stand three or four days. Then drain the vinegar through
a jelly-bag, and pour it on to the same ([uaniity of fruit.
Repeat the process in three da} s a third time.

ORANGE SHERBET.

JA.S6' Beet he I'.

Take the juice of a dozen oranges, and pour a pint of
boiling water on the peel, and let it stand covered half an
hour. Boil a pound of loaf sugar in a jiint of water, skim,
and then add the juice and the water from the ])eel to the
sugar. Strain it and cool with ice or fi'eeze it. The juice
of two lemons and a little more sugar im})roves it.

GRAPE WFNE (SIMPLE AND "HRFECT).

The Bazar.

One (juart of grape juice, three (piar^s of water, two
and a half pounds of conmion brown sugar. Keep in an
open barrel nine days, covering oidy with mu.sjln to ex-
clude insects ; then put in a close cask, fastening the bung
and set it aside till spring. Then rack oti' and bottle.

ORANGEADE.

The Bazat\

T1\Q sour oranges, which are so plentiful in the spring,
and too acid for eating purposes, may be utilized in this

R' I is in Wl'nc.

5:i:)

n^-

III'

lis

way. Kul) tliGin well, squeeze and strain the juice, just
as lemons for lemonade ; six liigh-Havoured oranges should
be enough to acidulate sufficiently one quart of water,
and to (quantity put a hea[)ing eu])ful of white sugar.

(JOOD NECTAR.

The Bazar.

Take two pounds of raisins chopped, and four pounds
of loaf sugar, and ]mt them into a pot. Pour two gallons
of boiling water upon them. The next day, when it is
cold, slice two lemons into it. Let it stand five days, stir-
ring it twice a day. Then let, it stand five days more to
clear, bottle it, jMit it into a cold cellar for ten days, and it
will be tit to drink.

<)H.\NGEA1)1':.

Godcyx H(n)k,

Roll a!id press the juice from the oranges in the same
way as from lemons. It i'e(|uires less sugar than lemonade.
The water must be pure and cold, an<l then there can \»e
nothing more delicious than these two kinds of drinks.

OIXGEUADE.

Bow Bells.

Take Jamaica ginger-root, two and a half ounces, boil-
ing water one pint, lump sugar two and a half pounds,
citric, two drachms ; Itruise the ginger-root, infuse it four
hours in water, and to the strained liijuor add tin; sugar,
and dissolve it with the aid of heat. Remove the scum,
and lastly add the citric acid,

RAISIN WINE.

Common Sense in the Household .

One pound of white sugar, two pounds of raisins seeded
and copped, one lemon, all tlie juice and half the grated

534

T1>e Canadian Economid.

peel, two gallons of boiling water. Put all into a stone
jar, and stir every day for a week, strain then and bottle
it. It will be fit for use in ten days.

CRAXBEIUIV WINF.

Common Senfie In the Household.

Mash ripe berries to a pulp, put into a stone jar, add
one quart of water to two quarts of berries. Stir well,
and \it it stand two days. Strain through a double flan-
nel bag. Mash a second sup])ly of berries, equal in (juan-
tity to the first, and cover with this licpiid. Steep two
days more, strain, add one pound of sugar for three (juarts
of liquor, and boil five minutes. Let it ferment in lightly-
covered jars. Rack off and bottle. This is said to be
good for Scrofula.

SARSAPi\RILLA MEAD.

ilf/x.s' Beechcr.

One pound of Spanish Sarsajiarilln. Boil it in four
gallons of water five hours, and add enough of water to
have two gallons, ad<l sixteen pounds of sugar, and ten
ounces of tartaric acid. To make a tumblerful of it, taki'
l.alf a wineglassful of the above, and then fill with water,
and put in half a teaspoonful of soda.

SUMMER REVERAOE.

Miss Beech cr.

Ten drops of oil of sassafrax, ten drops of oil of spruce,
ten drops of oil of wintergreen, two quarts of boiling
water poured on to two great spoonsful of crean\ of tartar.
Then add eight (piarts of cold water, the oils, three gills
of distillery yeast (or twice as much ht)me-brewed), and
sweeten it to the taste. In twenty-four hours bottle it
and it is a delicious beverage,

CHAPTER XL.
COOKERY FOR THE SIOK.

APPLK WATER.

M'lf^H iJouyhis, Kiiujston.

TAKE one tart a|)i>le well l)akc'(l, mash it well, pour on
it one pint of boiling water, beat them well to-
gether, let it stand to cool, then strain for use, sweeten
with loaf sugar.

BEEF TEA.

Mrs. Fraser, Almonte.

(Jut one pound of the lean fresh juicy beef into small
thin slices ; sprinkle them with a very little salt; put it
into a wide-mouthed stone jar, closely corked ; set it into
a pot of water, make the water boil, keep it there one
hour and a-half, then take out the jar. Strain the essence
of the beef into a bowl. Chicken tea may be made in the
same way.

calves' FEET JELLY.

(From Miss Purloas Lectures.)

Per M?'s. llumplu'eys, ProvUh'nce, R.I.

Miss Parloa said this ielly was constantly used by Miss
Charlotte Cuslnnan, and is very strengthening. Put a shin
of beef weighing about ten pounds, and six calves feet,
after washing, into six quarts of cold water. Reduce it
by gentle boiling to three quarts ; strain and set it away

136

The Canadian Economist.

to cool. Wlien cold remove the fat, put the jelly into a
kettle and salt it ; let it boil up once, and strain througli
a cloth. Set in a cool place, it will keep in cool weather
two weeks. It may be spiee<i it' liked with two whole
cloves and a stick of cinnamon, and made clear by using
the white of an egg and a cup of cold water.

CHICKEN JELLY.

Mrs. Fraser, Almonte.

Take a large chicken, cut it up into very small pieces,
bruise the Itones ; put thii whoh^ into a jar with a cover
that will make it water-t ^ht. Set the jar into a kettle of
boiling water ; keep it boiling three hours.

WINE .lELLV.

31 rs. McNaclitan, Cohourg,

One cupful of gelatine, soake<l for two hours in a large
cupful of water,two cupsful of white wine, onehunon. Add
the juice and half the grated peel.one teaspoonful of bitter
almond extract, two cupsful of white sugar, two cupsful
of boiling water. Put soaked gelatine, lemon, sugar and
flavouring together and cover closely for half an hour.
Pour on boiling water, stir and strain, add the wine, strain
again through a Hannel bag without squeezing and pour
in a mould.

WINE JELLY.

Mrs. Stltt, Ottawa.

Ingredients : — One package marked 9d. Cox's Gelatine,
four lemons, half a pint of wine, whites of two eggs, sugar
(white), and cinnamon bark. Soak the gelatine in one
pint of cold water, when quite soft add one pint of boil-
ing water, half a pint of wine (Sheriy), juice and pulp
of four lemons, sugar and cinnamon ti» taste. Place over
the fire, and before boiling add the beaten whites of two

Koiirlslibuj Soup,

537

t'gfjs. Let it boil one minute before straining. Strain
it tliroiii^h Hannel into jelly shapes that have been first
(lipped into cold water. Place in the ice to stitien.

CHICKEN JELLY (FOR INVALIDS).

Mrs. McKeitzle, Almonte,

Put a fowl into a pan (an old one preferred), also a
houg-h of beef, with carrot, tuiniji and salt (no pepper),
a sufficient (quantity of water, so as to allow of slow boil-
ing for twelve hours without adding any water. Put it
through a sieve into a lariic dish, let it cool, take off the
fat, use it either cold as a jelly or melted as soup, with some
toast.

WINE JELLY.

7I//.S.S Minnie White, Hamitton.

Dissolve a box of Cox's gelatine in a {)int of water.
Four over it one (piart of boiling water, rind and juice of
two lemons, almonds, one (piait of sugar, and one pint of
wine. Strain and put it in moulds to cool.

PRKPAIUXG FOOD FOR INVALIDS.

ilB'6*. ITinjh Young, Hand Point.

A very simple and expeditious way of cooking a little
bit of chicken or fish for a sick person is to butter a paper
thickly, place the food to be cooked within the paper and
place on a gi'idiron over a slow fire. A very short time
will suffice to cook it thoi'oughly.

NOURlSHIN(i SOUP (FOR INVALIDS).

Family Friend.

Boil tw(3 )iounds of lean veal and a ([uarter of a pound
of pearl barley in a quart of water very slowly until it
becomes the consistency of cream, pass it through a fine

538

The Canadian Economist.

sieve and salt to taste, Havour it witli celery seed, if tlio
taste be liked, or use fresh celery, if in season ; a very
small quantity of seed would suttice ; it should simmer
very slowly, as otherwise the barley does not pi'operly
amalgamate with the soup. It is called barley cream, and
will not keep more than twenty-four hours. Beef may
be used instead of veal.

calves' feet jelly.
Mrs. A. Scott, Ottawa.

Four ounces gelatine, iive ounces sugar, four eggs, one
glassful of pale brandy ; liave ready a clean pan, put in
one quart of water with gelatine, boil till properly melted,
add a little more water, put in the eggs and shells and su-
gar, let it come to a boil, then strain through a flannel bag,
if not clear enough strain twice ; flavour with a little
lemon.

BLACK CURRANT JAM WATER.

Godey's Book.

Put two tablespoonsful of the jam with a pint of water
into a peifectly bright tin saucepan and allow them to
simmer for half an houi-, strain it, and if for a cold take
it as hot as possible; when required to aflay thirst the
drink will be given cold; in cases of sore throat a table-
spoonful more jam will be used. This method of making
jam water is better and more economical than merely
pouring boiling water on the jam.

RICE WATEP.

Godeys Book.

Wash two ounces of best rice and boil it fast for half
an hour in a ([uart of water, any flavouring may be added,
or a small stick of cinnamon or shred lemon jieel may }>e
boiled with the rice and sugar used according to circum-
stances; lemonade made with the rice water when cold is
very refreshing.

Barley Wafer.

539

GUM ^UAHAC rt'ATEK.

Put into an eavtlienware jar an ounce of the finest
picked gum witli two ounces of sugar candy and a pint of
water, set it in a saucepan of water an<l stir occasionally
until dissolved ; this is very useful as a night drink for
hectic cough and will allay the tickling of the throat ; it
should be kept as hot as possible.

UNSEED TKA.

Go(h>ij,s Book'.

Boil gently for two hours two ounces of linseed in a
pint and a half of water with a little lemon peel shred
finely and an ounce of barley sugar, strain and add enough
of lemon juice to make it aufreeable. This is useful for a
cough and should be taken warm. Spanish licorice may,
if liked, be boiled with the linseed.

SAGO.

Godeys Book.

To prevent the earthy taste, soak it in cold water^one
hour, pour that off and wash it well, then ad<l more, and
simmer gently till the seeds are cleai* with lemon peel and
spice, if approved ; sweeten and boil all up together.

TAMARANDS OR CUANHERUY JUICE.

Godeys Book.

These, with double the (quantity of water, form a plea-
sant drink in fever or for an invalid when approaching
convalescence.

15ARLEY WATl!:R.

Godeys Book.

One ounce of pearl })arley, half an ounce of white sugar
and the [rind of a lemon; piU< it into a jug, pour upon it

51.0

7%', C(i7i(fdi(in Economist

Olio f|uart of lioiHn<jf water, and let it stand for eifjlit or
ten liours, tlieii strain otf tlie li(juor, adding a slice of le-
mon if desirable; ; this infusion makes a most delicious and
nutricious bev^erage, and will be grateful to persons wdio
cannot eat the horrid decoction usually mven.

ARROWROOT CUSTARD FOR INVALIDS.

Afiss Beecher.

One tablespoonful of arrowroot, one ])int of milk, one
egg, one tablespoonful of sugar, mix the arrowroot with a
little of the cold milk, j)ut the milk into a saucepan over
the fire, and when it boils stir in the arrowroot and the
egg and the sugar well beaten together; let it scald, and
pour it into cups to cool ; a little cinnamon boiled in the
milk flavours it pleasantly.

SIMPLK WINE WHEY.

il/Zs-s* Beecher.

Mix equal (piantities of water, milk and white wine,
warm the milk and water, and then add the wine, sweeten
it to taste.

TRKATMI

CHAPTER XLI.
SPKCIFICS AND REMEDIES.

FOR TREA.TMENTOF DYSENTRY.

Mrs. Brouyh, Ottatca.

BEAT one egg in a teacup, add one tablespoonful of
ground spice. Fill the cup with sweet milk, (iive
the patient a tables})oonful once in ten minutes, until re-
lieved.

TRFATMENT FOR ALL KINDS OF S( lATICA AND NEURALGIC

PAINS.

i]frs. Brouiili, Ottawa.

Heat a flat iron or brick sufficiently hot to vaporize the
vinegar, then cover it with flannel, and moisten with
vinegar, and apply at once to the painful spot ; the a})pli-
cation may be repeated two or three times a day. As a
rule the pain disappears in twenty-four hours, and re-
covery ensues all at once.

RECIPE FOR NEb'RALlilA.

Miss Doughts, ]\ln(jsto)i.

Camphorated oil or camphorated spirits, half an* ounce ;
strongest ammonia spirit, half an ounce. Apply to the
temple or behind the ears, for from five to seven minutes,
until blistered. Take a piece of linen, about four thick-
nesses ; put on as much stuff as will cover a twenty-five
cent piece. — Attested, A. Douglas.

542 The Canadian Economist.

KAW ONIONS.

Mrs. Broil (jh, Ottava.

Dr. Balfour, in tlie EdlnhitrgJt Medical Journal, re-
cords three cases in wliich iiuicli benefit was afforded
|>atients l»y the eating of raw onions in large quantities;
they acted as a diuretic in each instance.

A HEALING SALVK.

Mrs. Carson, Kingston.

Half a pound of mutton suet, rendered and strained,
half a pound of beeswax, half a gill of spirits of turpen-
tine. To be mixed together when warm.

BURNS AND SCALDS.

Miss DoiKjlas, Kingston.
Lime water and linseed oil ; wrap in old linen rags.

CHILBLAINS.

Miss Douglas, Kingston.

Lay on a rag, wet \/ith warm water, in which you have
dissolved a large lump of saltpetre. Make tlie water as
strong as possible of the saltpetre.

SORE THROAT.

Miss Douglas, Kingston.

Steep some red-peppers in cider, use as a gargle, swal-
lowing a little occasionally. A better remedy is to gar-
gle the throat with brewer's toast.

PILE OINTMENT.

Take of tannin one drachm, sulphate of morphia ten
grains, lard two ounces. Melt the lard, and while cook-

Cure for Corns*

543

ing stir in the tannin and morphine. — Attested, A,
Douglas.

BLEEDING AT THE NOSE.

MisH Dou(jI((s, KhujHton.

Blow throuLi^h a quill sonio fincly-powdorod gum arabic
through the nostrils.

CHILHLAINS,

Miss DouyluH, K'uxjdon.

Drop from a hurtling tallow candle thirty drops of the
tallow into thi'ee tablespoonsful of warm brandy. Rub
this upon the chilblains on going to bed.

CORNS BETWEEN THE TOES.

Miss Douglas, Khicfston.

Wet them several times a day with hartshorn, in a
short time they will disappear.

TO CURE FELONS.

Miss Don(jlaf<, Kiufjsfoii
Biud a piece of rusty pork, the fat part, on the linger.

CURE FOR CHAFIN(t.

Mim Doll (j/ ax, Kiiijxton.

(' t Fuller's earth, i)owder it tinelv. Dust thicklv on
the parts twice a day,

CURE FOR CORNS.

Miss DoiKjlas, KinyMon.

Scrape upon it a powder made of half French chalk
and half common chalk, tie it up in a clean linen rag.
Apply fresh chalk each day.

544

The Canadian Economist.

COLn IN TIIK HKAD.

Miss JJouij/as, Kingston.

Fill a basin with hoilinjjj water, add one ounce of j^ood
niustanl. Have the liead covered with a cK)t]i, to prevetit
the escape of tlie steam, over the basin, as long as any
steam aiises.

COUNS.

VlcJSs Rural Affairs.

A fig, roasted and applied to corns of the longest stand-
ing, is said to he a certain cure.

TO CURK TIIK QIJINSKY.

Mrs. Hi OS. McKay.

Make a poultice of common white Lima Iteans, and ap-
ply it to the throat hot.

A CUKE FOR PYSKNTKRV.

Mrs. T/ios. McKay.

Tn a teacup hal full of vinegar, dissolve as much salt as
it will take up, leaving a little excess of salt at the bot-
tom of the cup ; pour boiling water upon the solution till
the cup is two-thirds or three-quarters full. A scum will
rise to the surface wliich must be removed, and the solu-
tion allowed to cool. Dose. — A tablespoonful three times
a day till relieved.

A USEFUL EMBROCATION FOR RHEUMATISM, LUMBAGO AND

STRAINS.

Mrs. Thos. McKay.

Half an ounce of strongest campiiorated spirits, on(^
ounce of sjnrits of turpentine, one raw eg^, half a pint (»f
best vinegar. Well mix the whole and keep it closely

Face Ache.

corked. To he rubbed in throe or four times a day ; for
rheumutisrn in the head, or fae(;-aehe, rub all over the
back of the head and neck, as well as the [)art which is
th<' immediate seat of pain.

EXCKLLKN'T EYK WASH.

Mv>*. Tlioft. McKay.

Three or five <];rains of alum, dissolved in half a pint of
water and applied to the eyes wlienever they are weak
or inflamed.

RHEUMATISM.

Mi'H. Tlioi^. McKaii.

Honey two pounds, flour of sulphur two ounces, cream
of tartar one ounce, Jamaica ginger, powdered, half an
ounce, one nutnu^g grated, gum guiacum, pow<lered one
drachm. Mix all tln^se inmedients well. Dose — Two
teaspoonsfui twice a day in a tumbler of hot water.

REMEPY FOR t'ROUP.

Mrs, Titos. McKa}j.

Half a teaspoonful of powdered alum in a little mo-
lasses. It is a simple remedy, one almost always at hand,
and one dose seldom fails to give relief.

FACE-ACHE.

Mrs. Thos. McKay.

A cabbage leaf well warmed before the lire and applied
to the face as hot as possil)le, will be found a certain cure
for the face ache ; or, take twelve grains of sulphate of
(juinine, one ounce of white lump sugar and pound them
well in a mortar, then divide into twelve portions, two of
which should be taken each day in water ; or. take half a

546

TJie Canadian Economist.

teaspoonfiil of carbonate of iron in water, three times a
(lay.

IIHEUMATTC PAINS IN THK FACE AND TEKTJI.

Mrs. ThoH. McKay.

They niay be greatly alleviated by adopting the fol-
lowing course: Take two teaspoonsful of tlour, two of
grated ginger, and incorporate them well together witli
Hufficient essence of ginger to n-ake a th;n paste. Spread
this upon a linen rag and aj)ply it to tlie part affected on
going to bed, wrapping a piece of Hannel over all, and ic
will effect a cure.

REMEDY FOR CROUP.

Mrs. Thos. McKay.

Half a teaspoonful of pulverized a um in a little mo-
lasses. It is a simple remedy, one almost always at hand,
and one dose seldom fails to give relief; if it sliould not,
repeat it after one hour. Some persons just give the pure
alum powder. A little on the point of the finger, even
while the child is sleeping.

COLD IN THE HEAD.

• Mrs. Thos. McKati,

A physician of France, says that a cold in the head can
be cured by inhaling hartshorn. The inhalation by the
nose should be seven or eiirht times in five minutes.

^'OUGH COMPOUND.

Miss EiiL, dine Thomson, Ottaiva.

For the cure of coughs, colds, whooping-cough, and all
diseases of th;^ lungs : — One dessertspoonful of vegetable
tar, three dessertspoonsful of honey, tlie yolks of thi'ee
hen's eggs and half a pint of wine (sherry preferred), beat

Cranberries as a Cure for Cancer

;">4'i(

tlie tar, eggs and honey well togetlier, then ad»l the wine
and beat all together with a knife, then bottle for use.
Dose, a teaspoonful every niornhig, noon and night, before
eatino-.

FOR COLDS.

Rev. David Wardvope, Teesvater.

Boneset, slippery elm bark, licorice, Haxseod, one ounce
of each. Infuse in a ([uai't of boiling water for two hours,
add one pint of molasses or syrup, hnlf a poun<l of loaf

sugar

Simmer till the sutrar is dissolved.

CURE FOR EARACHE.

Mrs. Wkite, Bradford,, Pa.

Take a tobacco i)ipe, place a wad of cotton in a bowl,
drop eight or ten drops of chloroform and cover with
more cotton. Place the stem to the aftiicted ear and blo'.v
in the bowl.

GERANIUM LEAVES.

1Aj'.s\ White, Bradford, Pa.

The leaves of geraniums are an excellent application
for cuts, when the skin is rubbed off and other \youndsof
the kind. One or two leaves must be Ijruised and applied
on linen to the part an<l the wound will become lu^aled in
a very short time.

TFIE VIRTUES OF CRANBERRIES AS A CURE FOR CANCER.

It has been ascertained that the a)>plication of raw
cranberries, applied as a poultice, will cure thi.s most invet-
erate disease. We know of one instance, a lady of qui*
acquaintance (says an exchange paper) who had a cancer
in her breast which had become as large as a pullet's egg,
and was an inch below the surface of the skin. In this
present case it was an hereditary disease, an<l she regarded
it a« a death warrant. She was persuaded, however^ to

548

TJte Canadian Eoonomid.

try the ciaiibenies, and tliey effected a cure. It is now
between two or three years since it disappeared, and she
has had no intimation of a return of the disease. The
cranberries were mashed in a mortar, spread on a cloth
and hiid on, clianging the poultice three times a-day. In
two or three days, it became so sore that it drew out pus-
tules that filled like the small pox, and this process was
renewed with the same effect until the whole was drawn
away ; the cancer becoming softened, and decreasing in
size at every aj)plication until it finally disappeared.

TO CDOL INFLAMMATlOxV.

Yourifj Ladies Journal.

Refined chalk made into a thick lather with one-third
as nuich glycerine as water and spread on the parts will
cool inflannnation and reduce redness of the face and
hands.

TO REMOVE TEA STAINS.

Yoiinfi Ladic-^* Journal.

Clear boilino- water will remove tea stains. Pour the
water through the stain and thus prevent it spreading
over the fal)iic.

SMALL -POX.

T am willing to risk my reputation, wrote Edward
Hine, to the Liverpool Mercury, if the worst case of small-
pox cannot be cured in three days, simply by the use of
cream of tartar, one ounce of cream of tartar dissolved in
a pint of water, drank at intervals when cold, is a never-
failing certain remedy. It has cured thousands, never
leaves a mark, and nevei- causes blindness.

Foil A S(.'ALl) <.>H Br UN.

Godeifs Bool'

iti)ph' inmiediately pulveiized charcoal and oil ; lamp
will do, but linseed is better.

.,ld-J
twell
and

Lemon J idee for Pain. .549

CHROMATE OF POTASH FOR WARTS.

G(nle>i^s Book.

Tho following forinula has been recornniendtHl even in
old-standing and inveterate warts, (.'roniate of potash
twelve grains, lard one drachm ; mix and riih in night

and morning.

CURE FOR PRICKLY HEAT.

Godj'ifx Book.

Mix a large portion of whe.-it hran, with either cold or
lukewarm water, and use it as a bath twice or thrice a
day. Children, who are covered with prickly heat in
warm weathei", will thus be effectually lelieved from that
toruicnting eruption. As soon as it begins to a[)pear on
tlie neck, face, or arms, commence using the bran water
on these parts repeatedly through the day, and it may
probably spread no further. If it does, the bran water
will certainly cure it, if persisted in.

LEMON .ItTlCE FOR PAIN.

Godeys Book.

Lemon juice, or a solution of citric acid relieves the
pain of cancer, when applied to the soie as a lotion.

CHAPTER XLII.
MISCELLANEA.

HOW TO MAKE CANDLES OUT OF LARD.

Mrs. (Capt.) Coivley.

ONE pound t)f alum, one pound of saltpetre, dissolve
in a metal pot, and boil till all is dissolved, then
add twelve pounds of lard. Boil slowly and stir often,
till all the scum, which looks like yolks of e^gs, falls and
sticks to the pot, then stiain and let cool. It makes ex-
cellent candles for sunnner use.

HAKING POWDER (oKIOINAL).

J/v'.s. H Irani Robinson.

One pound of cream of tartar, half a pound of baking-
soda, one pound of flour. Mix all together thoroughly,
by passing through a sieve several times, then dry it by
putting it on a [)aper on a warm stove. Pass it througli
the sieve again and bottle it, to be kept in a very dry
place.

PRINCE CAKE.

Mrs. James Slcvcrp/ht, (Houcestcr.

One cupful of butter, two of sugar, beaten together,
then add half a cupful of milk, four cupsful of Hour, six
eggs, two broken in at a time, four teaspoonsful of bak-
ing powder, half a poun<l of stoned raisins. Flavour witli
lemon.

Caramel Cake.

551

hAKINd POWDER.

Mrf<. W. JJatchi'^on.

A quarter of a pound of soda, lialf a ])ouud of best cream
of tartar, one pound of Hour.

Mix all well together,

CURX-STARCH CAKE.

^frs. James Steverijht, Gloucester.

Tliree-tpiarters of a cupful <»f butter, two of sugar,
one of sweet inilk, two of Hour, one of corn-starch, whites
of six eggs, a teaspoonful of baking-powder.

BAKED INDIAN PUDDING.

Mrfi. James Slcverifjht, Gloucester.

Boil a quart of good sweet milk, and thicken with four
teablespoonsful of sifted corn-meal, a Id three tablespoons-
ful of molasses or Itrown sugar, one of butter, one egg,
nutmeg or cinnamon to taste. Bake one hour if your
oven is ([uick, if a slow heat, one hour and a half. Eat
warm from the oven, or cool, if preferred, with syrup or
sauce. It should bake until curdled like an over-baked
custard.

CARAMEL CAKE.

Mrs. James Hievevhjht, Ghnicester.

One and a half cupsful of sugar, three-quarters of a
cupful of butter, half a cupful of milk, two and a quarter
cupsful of flour, three eggs, one and a half heaping tea-
spoonsful of baking powder, or a small teaspooidul of soda
and two of cream of tartar. Bake in jelly-tins. Make
caramel as follows : — Butter the size of an e^g, one pint
of brown sugar, half a cupful of milk or water, half a cake
of chocolate, boil twenty minutes and pour over the cake
wdiile warm, piling the layers one upon the other. For
frosting for tlie top of cake, take the whites of two eggs,

552

The Canadian Economist.

one and a half cupsful of sugar, a teaspoonful of vaniJla,
three heaping teaspoonsful of grated chocolate.

QUAKER OMELETTE.

Mrs. JamcH Sievcviyht, Gloucester.

Three <'ggs, half a cupful of milk, one and a half table-
spoonsful of corn starch, a teaspoonful of salt, one table-
spoonful of butter. Put the omelet pan and a cover that
will iit close on to heat ; beat the ^^olks of the eggs, tlie
corn starch and the salt very well together, rub the
whites to a stifi' froth and add to the yolks, corn staich
and salt. Stir all together veiy closely, then add the
milk, ])ut the butter in the hot pan and when melte<l pour
in the mixture, cover and place on the stove, where it
will brown, but not burn, cook about seven minutes, fold,
turn on a hot dish and serve with cream sauce poured
around it.

BACON.

Family Friend.

Bread, eggs and bacon, or beans and bacon furnish a
compact dietary for muscular work.

SAUCE PIQUANTE (AS TAUGHT IN TH K SCHiOL AT

KENSINGTON).

Family Friend.

Take a shallot, three mushrooms and lialf a cnrrot
and chop them up very finely on a board ; then put
them with one ounce of butter, into a stew pan, place on
the fire and fry the contents a good rich brown. Stir in
one ounce of fiour, and half a pint of good biown stock ;
add one spiig of th3me, a bay leaf and one tal)lespoonful
of Harvey sauce, and stir the sauce well until it boils,
then move the saucepan to the side of the fire and let it
simmer for twenty minutes. Season the same with salt

.i^g^inmr

Milk Soiqy.

553

and pepper accordirjj; to taste, also add two tablespoons-
ful of \ inegar. Strain the sauce and it is ready for use.

CHLORIDE OF LIMK.

Young Ladies Journal.

In scattering,' eliloride of Jinie on a plnnk in a Rtabl(> all
kinds of flies, but more especially bitinj^ flies, are (piickly
got rid of, S[)rinklinjiif l)eds of vegetables with a weak
solution of this salt effectually preserves them from catei*-
pillars, slugs, i:c. It has the same effect when sprinkled
on the foliage of fruit trees. A psjste of one ])art pow-
dered chloride of lime, and one-half part of some fatty
matter placed in a narrow band round the trunk of the
tree, prevents insects from creeping up it. It has even
been noticed that rats and mice quit places in which a
certain quantity of chloride of lime has been spread. Tliis
salt dried and finely powdered can no doubt be employed
for the same purpose as flour of sulphur.

MUSTARD SAUCE (VERY CJOOD WITH RolLED RKEF).

YouiKj Ladies Journal.

Two tablespoonsful of mustard mixed with a small tea-
cupful of vinegar, two ounces of butter, one egg, and two
lumps of sugar, and as much of the li(j^uid that the beef
is boiled in as to mix it to the consistency of cream. Then
boil as you would melted butter.

MILK SOUP.

Family Friend.

Four large potatoes, two leeks, two ounces of butter,
three tablespoonsful of crushed tapioca, one pint of milk.
Put the potatoes and leeks, cut in lour, into a saucepan,
with two quarts of boiling water, and the two ounces of
butter, a teaspoonful of salt, and pepper to taste. Boil

554

Tlie Canadian Economist.

an hour, run through a cohinder and return it to the
saucepan, add the milk, sprinkle in tiie tapioca and let
it boil fifteen minutes.

FILLETS OF MACKEREL.

Young Ladies Journal.

Bone a mackerel, cut each fillet in two, dry them and
sprinkle them freely with pepper and salt and chopped
parsley; fry them in butter or lard. For the sauce, boil
the bones, strain and thicken the broth, add the juice
of a lemon to taste, serve under the fillets. Garnish with
sliced gherkins.

INK STAINS.

Family Friend.

Ink-stains in cotton and linen can often be removed by
washing in salt and water (or in milk). This shoidd be
done before the fabric is washed with soap.

REMEDY FOR SORE THROAT.

Family Friend.

A domestic remedy for sore throat is sage, used as a
gargle, with honey, alum, or any astringent.

How TO BOIL A FOWL.

Family Friend.

Get a large stone jar with a clo.se-fitting lid, and hav-
ing stuffed the fowl, using very small short skewers, put
it in with half a pint of milk and water, or better still,
good white stock, a little salt and a blade of mace. Place
(m the lid and tie it down. Then put the jar into a deep
saucepan or small boiler, with sufficient cold water to
nearly reach the neck of the jar ; set it on the fire, and
after it has .slowly " come to the boil," as the cooks say,

allow it
very suji
the ordi]

to SOU])

In nuj
spare w
into a j
water,
ful wlu'i

wire tra
and und

Cut \
with w
Boil un
the pot
tracted.
having
utes an'

Beat
utes ; 1
suiall t

Sponr/e Cake.

|V V M'

5oo

allow it to simmer for one hour, A fowl so boiled will be
very superior in flavour and appearance to one done in
the ordinary way, and the stock in the jar can be added
to soup stock or made into broth.

WHITES OF EGGS.

Fam'du Friend.

In many households there are often whites of eggs to
spare which are usually thrown away. If they are put
into a jam pot and placed in a saucepan with boiling
water, and boil for one hour ; they will prove most use-
ful when cold, and may be used for salad.

TO KEEP LEMONS.

Family Friend.

To keep lemons — let them lie loosely uncovered on a
wire tray that will permit ciiculation of air on all sides,
and undeineath. Keep them in a dry and cool room.

POTTED CHICKEN,

Mrs. John MacMUlan, Ottawa.

Cut up two or more tender chickens. Place in a i)ot
with water enough to cover, pepper and salt to taste.
Boil until tender ; remove the bones. Put them back in
the pot with the liquor, and boil until all the juice is ex-
tracted. Strain and return to the pot with the chicken,
having previously cut it in small pieces. Boil a few min-
utes and place in buttered moulds.

SPONGE CAKE

MiHH Mary Scott, Oltaiua.

Beat one pound of sugar and eight eggs twenty min-
utes ; then by degrees add ten ounces of flour ; half fill
sinall tins. Bake in a quick oven,

556

The Canadian Economist.

A NICK DISH OF AIM'LKS.

Mls8 Mary Scott, Ottawa.

Peel and core ten or twelve nice hard applrs ; then ])ut
in a flat saucepan about one pint of water with one enp
of su<j^ar ; let it boil. Put in the apples and cover thciii,
and let them boil till soft but not broken. Lift out tli"
apples and put on a Hat dish. TA^t the syrup boil more
and flavour with lemon or vanilla. (Jrate a little nutnicLj
over the apples, and pour the .syrup over them. Fill the
centre of the apples with a little red cunant jelly. Spreiul
over all the beaten whites of two eggs.

WHITK LILY t.VKK,

AfisK Beccic Bniiton, Bradford, Pa.

Take the whites of six eggs, two cupsful of sugar,
three cupsful of flour, one cupful of sweet milk, three-
fourths of a cupful of butter, two teas[)()onsful of cream
of tartar, one teaspoonful of soda.

YELLOW LILY CAKK.

J//.SVS Bf'ccie Bunion, Bradford, Fa.

The yolks of six eggs, two cupsful of sugar, three cups-
ful of flour, half a cupful of milk, two teaspoonsful of
cream of tartar, one teas{)oonful of soda.

LARDING.

Mrs. Thos. McKay.

Have ready larding pins of different sizes, according tu
the article to be done ; cut slices of bacon into bits of a
proper length, quite smooth, and put on a larding needle
to suit it, with which pierce the skin, with a very little of
the meat, leaving the bacon in, and the two ends of equal
length outwards. Lard in rows the size you think flt

Gill ting.

i>d(

Tlic same eff*e(rt with ret^ard to flavour may hv prodiictMl
Ity raising the skin ami laying aslii'c of fat hacon U»neatli
it. Dauhing consists in passing hacoi riglit through meat,
wliile lanlin*; is on tlie surface onlv.

im.\FSIN<!.

Mr». Thox. McKiiii.

Put tlie meat you would liraisu into a stcwpati and
cover it with thiclv sHees of fat bacon, then lay round it
six or eiglit onions, a faggot of sweet lierbs, some celery,
and if to be browned, some thick slices of carrots and
trimmings of any fresh meat bones you have, with a pint
and a half of water, or the same (juantity of stock, ac-
cording to what the meat is, and add seasoning ; cover the
pan close and set it over a slow stove, it will re(piire two
or three hours, as its size and quality niay direct; then
strain the gravy, keep the meat quite hot, take the fat oti'
by plunging the basin into cold water, which will cause
the fat to coagulate, and boil it as (juickly as you can,
till it thickens. If however, you wish the gravy to ad-
here to the meat, it must be still further thickened.
Then with a brusii, kept for the purpose, do over the meat,
and, if that has been larded, put it in the oven a few
minutes. This is called glazing and is nmch used for made
dishes.

GLAZING.

Mrs. Thus. McKay.

(Hazing is done by brushing melted glaze or jelly over
the article, and letting it cool. Tn some cases it is
requisites to cover the articles with two or three coats of
glaze, allowing each to cool as it is laid on. The glaze
should be of a clear yellow brow^n and as thick as good
treacle. If you have not the glaze ready, sift a little
sugar over the article to be glazed and finish in the oven
with a salamander or red hot shovel.

.558

The Cdnadiaa PJrmtomlst.

nONINO.

Mrs. Titos. McKdi/.

Tn (lisengaginj^ tlic flosh from the bones, work tlic
knife close to the hone and take care not to pierce the
outer skin.

ULANrHINCi.

Mrs. Thos. McKay.

Blanching makes tlie article plump and white and coii-
Hists in putting it into cold water, over the lire, allowinji
it to l)oil up and then plunging it into cold water, whi-rc
the article should remain till cold.

broken!
ounce (I
the beH
put tlul
continu
the li<n|
use.
removil
the ])ol|
thick, II
will lit!

INVISIIiLE CKMENT.

Mrs. Thos. McKay.

Dissolve isinglass in spirits of wine by boiling. Tt will
unite broken glass so as to render the crack invisible.

FRENCH POLISH REVIVER (EXCELLENT).

Mrs. Thos. McKay.

The following mixture will be found to produce an ex-
cellent polish for furniture, taking out the stains and
cleaning it, as well as giving it great brightness ; one pint
of raw linseed oil, four ounces of spirits of wine, one of
spirits of salt, one of hartshorn, six of white wine vinegar,
two of gum arabic, and the w^hites of two eggs; the two
latter ingredients beaten together in a mortar, then add
the oil and the other inirredients ; shake well tooether.

FRENCH POLISH FOR BOOTS SHOES AND HARNESS.

Mrs. Thos. McKay.

Mix together two pints of the best vinegar, and one
pint of soft water, stir into it a quarter of a pound of glue

Pick
gallon
sugar,
when t
should

This
cloves,
tonqui]
other i
well tc

Loai
until i
this pi
too gri

To Prppare Cava me/ or Bavnf ^urjav.

n.lf)

broken up, half a ])()un(l of l-^u; wood chips, a quarter of an
ounce of finely powdered indigo, a quarter of an ounce of
the best soft soap, and a (piarter of an ounce of isinglass ;
put the niixtuie over the tire and after it conies to a l)«>il
continue the hoilino- for ten niinutes more; tlien strain
tlie li(iui<l and bottle and cork it. When cold it is fit for
use. Before you apply this polish to boots, shoes, &c.,
remove the dirt with a spon<j^e and water, then put on
the polish with a clean sponj^e. Shoidd you fin<l it too
thick, hold it near the fire to warm a little and the heat
will li(iuify it sufficiently to be used.

SWEET oil APE WINE.
Cassell's Household (iuUh\

Pick the (j^rapes as above, crush and strain, and to each
gallon of juice add three Jind a (piarter pounds of lump
sujLjar. Put it inniiediately into the cask, and bottle
when the vines bloom the following summer. The grapes
should be fully l)ut not over ripe.

SCENT HAG.

CasseIVs Household Guide.

This will prevent moths injuring clotlies ; one ounce of
cloves, carraway seeds, nutmegs, mace, cinnamon and
tonquin beans, and of orris-root as much as will equal the
other ingredients when put together. (Jrind the whole
well together and put it into little silk bags.

TO PREPARE CARAMEL OR BURNT SUGAR.

Ga88elVs Household Guide.

Loaf sugar is slowly and carefully heated over the fire
until it melts and assumes a rich brown colour. During
this process we must be very careful that the heat is not
too great, otherwise the sugar will very quickly take fire.

560

The Canadian Econoinlst.

Besides this, if the heat is too «j;;reat the caramel contracts
a very bitter and disai^reeable taste. When the suorar is
sufficiently boiled, water must be gradually added until
the burnt sugar is dissolved, forming a deep brown iKjuid.
I'his fluid is then to 1 e strained, while liot, through coarse
linen and carefully pre> erved. This is used to give a rich
brown tint to gravies.

TO PllKPARE VERJUICE.

Casscll s Household Guide.

Press unripe grapes or gooseberries and strain the juice
through a linen cloth, bottle it and expose it uncorked to
the sun for six or seven days. The liquor will ferment,
and the bottles must be filled u]) every morning. When
the fermentation has ceased, decant the verjuice into
other bottles. C/ork and store them for use.

APPI.E BUTTER.

Casselifi Household Guide.

Fill a preserving pan with peeled, quartered and cored
ny^ples, add cloves, allspice, and cinnamon, not too strong.
Cover with good cider and boil slowly, mashing with a
wooden spoon, until the whole becomes a dark, brown
jam, with no more juice than can be pressed.

PIQUANTE SAUCE.

1,0(M) Domestic Hints.

Put a table spoonful of parsley-leaves and the same of
capers into a mortar and beat them together ; add a table-
spoonful of fresh mustard and three hard yolks of eggs,
and properly mix the whole. Then add six anchovies
boned and forced through a sieve, a tablespoonful of vine-
gar, two of oil and a tinely-cho[)ped shalot, and mix the
whole. When to be used stir the sauce into half a pint
of melted butter, or strong beef gravy.

For
Boil hi
beat
with
an oui
preser^

Beat
add or
haps a
of pou
oven.

The
made r
using I
mentiuj
pound
spoon f I
of a C01
cream,
into a
score it
ten anc
brisk o
also.

To ti
lye for
whitinj
it, and

To Take Stains out of Silver.

561

OYSTER CATSUP.

For flavouring dishes when oysters are out of season
Roil half a pint by measure of shelled oysters previously
beat up in a mortar into a paste, half a ])int of molasses
with a drachm of mace, half a drachm of pepper, and half
an ounce of >jiU. When ready strain oft" the liquid and
preserve it in wel]-sto})ped bottles.

LAPLANDS,

Beat separately the whites and yolkf^ of five eggs, and
add one pint of rich cream nnd one pint of flour, or per-
haps a little more — enough to make it of the consistency
of pound-cake. Sake it in small round tins in a quick
oven.

G ALETTE.

The galette is a favourite cake in l^'rance. It may be
made rich and comparatively delicate or ([uite connnon by
using more or less butter, and by diminishing or 'aug-
menting the size. Work lightly three-quarters of a
pound of '(ood butter into a pound of Hour, add a large
spoonful of salt and make these into a ))aste with the yolks
of a couple of eggs mixed with a small cupful of good
cream, should it be at hand, if not, with water ; roll this
into a complete round thiee-(|uarters of an inch thick,
score it in small diamonds, brush yoke of egg over the
top and bake the galette for about an hour in a tolerably
brisk oven. It is usuallv eaten hot, but is served cold
also. One ounce of siftc J sugar is sometimes added to it

TO TAKE STAINS <JlT OF SILVER.

To take stains out of silver, steep the silver in soaj -
lye for the space of four liouis, then cover it over with
whiting, wet with vinegar, so that it n»ay lie thick upon
it, and dry it by a fire, after which rub ott' the whiting

562

The Canadian Economist.

and pass it over with dry bran and the spots will not
only disappear, but the silver will look exceedingly bright.

TO PERFUME LINEN.

1,000 Domestic HinU.

Rose leaves dried in the shade, or at about four feet
Irom a stove, one pound; of cloves, carra way seeds and
allspice, each one ounce, pound in a mortar or grind in a
mill, dried salt a quarter of a pound ; mix all these to-
gether and put the compound into little bags.

TO COOK A BEEFSTEAK.

Cut off the fat and place it on the gridiron first and
when vyarmed set it on the lean, which is to be removed
before tne fat. This makes the fat like marrow

not
'hi.

feet
and
in a

to-

HILLS OF I AHK R)R FAMILY MEALS.

~v •

and

BREAKFAST.

ved

M;)NDAV.

Toast,
Slioetl Tomatoes,
Bread,

Tea and Ooft'ee,

Wheat Meal Porridge,

Lamb Chops,

Melons.

TI'E.SDAV.

Muttins,

Potatoes,

Butter,

Tomatoes,
Johnny Cake and

Molasses,
Toast,

Tea and Kaoka,
Oat Meal Porridge,
^'eal Cutlets,
Peaches.

Butter,
Fried Potatoes,
Bread,

WEDNESDAY.

Kg!,'8,

Cotlee,

Briad,

3Iuthn8,

Mush,

Baked Potatoes,

Toast,

Fried Kidneys,
Tomatoes.

Rolls,

Sweet Breads,

Tomatoes,

Rulls,

THIRSDAY.

(^'otieo and Chocolate,
Wheat Meal Porridge,
Hash,
Water Melons.

Boile«l Potatoes,
Poached Eggs,
Toast (buttered).

564

The Canadian Economist.

Toast,
Graham (Jems,
Bread ,

FKIDAY.

Tea and Kaoka,
Oat Meal Porridge,
Ham and Eggs,
(jirapes.

P'ried Potatoes,

Tomatoes,

Butter,

Rolls,

Corn Cake,

Boston Brown Brown,

SATl^RDAY.

Coftee and Tea,

Porridge,

Fried Trout,

Oranges.

Butter,

Potatoes,
Poached Eggs,

Muffins,

Butter,

Toast.

8irNDAY.

Cocoa and Kaoka,

Porridge,
Finnan Haddie,
Marmalade.

Fried Potatoes,

Pickles,

Bread,

DINNER.

Asparagus,
Radishes,
Young Carrots.

MONDAY.

Soup,
Meat Pie,
Bread Pudding,
Melons,
Biscuit, Clieese.

Sweet Breads,

Potatoes,

Parsnips,

Peas,

Beans,

Corn,

Tl'ESDAY.

P.arley Soup,
Roast Baef and Baked
Potatoes,
Sago and A])ples
Plums,
Jelly Cako, Biscuits.

Potatoes,

Beets,

Cucumbers,

Bills of Fare.

5g:

WEDNESDAY.

Parsnips, Vermicelli Soup,

Carrots, Beef Steak,

Tomatoes, Tapioca Pudding,

Peaches,
Ginger Cakes, Sugar Cakes.

Sqiuish,
I'otatoes,
Boiled Onions,

THURSDAY.

Eirg Plant, Julien Soup,

CauliHower, Fillett of Veal,

Pickles, Bird's Nest Pudding,

Grapes,
Soda Biscuit, Cheese.

Potatoes,
Parsnips,
Carrots,

FRIDAY.

Pickles, Tomato Soup,

Parsnips, Boiled Leg of Mutton
Turnips, with Caper Sauce,

Custard Puddiuif,
( )ranges.

CMiocolate Cake,

Merangues.

Potatoes,

Beets,

Cabbage,

Potatoes,
Vegetable Marrow,
Beets,

SATURDAY.

Soup with Macaroni,

Salmon,
Apple Pie,
Jelly,
Biscuit, Chocolate Cake

Sweet Breads,
Apple Sauce,
Artichokes,

SUNDAY

Parsnips,
Pickles,
Baked Bread,

Oyster St)up,

Ri;ast Tmkej',

Phun Pudding,

Marmalade,

Celory, Cheese.

Cranberries,

Potatoes,

Turnips,

5 CO

The Canadian KconoiniHl.

TEA.

Kclls,
Toast,

MONDAY.

Tea, Milk and CiTaiu,
Cold Tongui',

Chocolate Cake,
Tomatoes.

Muttered Toast
Bread,
Butter,

Bread ,
Eggs,
Laplands,

TrESDAY.

Tea,

Pancakes,

Maple Molasses,

Jelly Cake,

Sardines.

Buttered Toast,
Badishes,
Butter,

MufWns,
Boston Brown Bread,
Toast,

WEDNESDAY.

Tea,

Canned Salmon,

Eggs,

Iced Cake,

Peaches.

Buttered Toast,
Butter,
Bread,

Gems,

Butter,

Toa.st,

THURSDAY.

Tea,
Fried Trout,
^ Eggs,
Cream Cake,
Strawberry Preserve.

Buttered Toast,

Milk Bolls,

Bread,

T?road,

Boils,

Butter,

FRIDAY.

Tea,
Jellied Chicken,
Poached Egi's,
Lemon Cake,
Blueberry Preserve.

Buttered Toast,
Crullers,
(ienis,

Bread,

Butter,

Rolls.

Bills of Fare.

SATURDAY.

Tea,
Finnan Haddie,

Fricasaed Oysters,
Orange Cake,

Crab Apple Preserve.

567

Buttered Toast,

Crnnipeta,

Gems,

Biscuit,
Rolls,
Ginger Cake,

SUNDAY.

Tea,

Sardines,

Eggs,

yruit Cake,

Pear Preserve.

Buttered Toast,

Butter,
Home-made Bread,

BLANK PAGES FOR NOTES, ETC.

••Economy is the true source of Indepenence
AMOUNT FOR EXPENDITURE.

and LlberaUty."

Expenses of the Table.

569

" ^^'" "'" '" nX?/y!^ES?5U5S gSSr.^« «^-p^-' '-^ -it.

EXPENSES OF THE TABLE.

The Canadian Economist.

Give as thou hast received.

BENEVOLENCE.

PJiU'li Mantlin Sarivfjs.

571

• Time and Patience convert the MulDerry Leaf Into Satin"

EACH MONTHS SAVINGS.

■1

1 1

\ i

\1)1)KM)A.

MIXKl) IM(M\LK.

Mrs. (Mdffhciv) MarKen'li'U'l\ Kuian'd'nie.

()iu!-liair <4all()ii liest vill»'•,^1^, two ounces of cinric
])Ow<ler, two ounces oF salt, two ounces of niustanl, one
ounce of garlic, one ounce ol" pale tui'nierick, a few small
red peppers — foi- «;lieikins, caulitlowors, or anything else
you wish to pickle.

.IKLLV CAKK.

Mrs. {Miiiihonr) MacK end rich, K[ M'nic.

Three eggs, one cup of sugar, one tai)iespoanful of
cream, one cup of Hour, ont^ teaspoonful of soda, two of
cream of tartai- ; beat tlu' yolks and sugar together ; l)eat
up the wliites veiy light, put tliem in last; flavouring to
taste.

SHORT BRKAl), (m SCOTOH CAKK.

Two pound.s of tloui', one pound of butter, one-half a
])ound of brown sugar, knead well together. Bake on
white paper, in a bake pan, in a moderate oven.

LEM(^N inF<:s.

Mrs. {Matthew) MacKendrick, KmcanUne.

Have a good pie paste prepared ; two lemons, four eggs,
twelve tablespoonsful of white sugar, one small teacup of

Candy.

573

rrcain, butter tlie .size of an ej^'g. StjUeeze the juice of
tlie two lemons and <T^rate the rind of on*; ; stii the yolks,
su<,'ar, l)utt«'i", cream, juice and rind toijft'thcr, and liakc in
rather a (|uiek oven. While the j)ies art- hakiiijLf, beat the
whites to a stiff froth ; .spread it on the top of the pies
and sprinkle a little white sugar over them and let them
brown in the oven a little.

CANDY.

Mrs. Grt'(/ij, St. Lou Ik, U. S.

Ill commemoration of (he " Candij I'tdl " at Springhank, >S7. Catha-
rines, Dec. 11///, 1880.

Four cupsful (jf sugar, two tablospoonsful of vinej^mr,
three-(juarters of a cu[)ful of cream. Do not stir after it
Vu'gins to boil ; flavour with Nanilla. Try it in cold water,
and when it is crisp ])our into platters.

•

CONCLUSION.

E should like to apologise for culling sc freely from
books and ni&,gazines, but the time given in
which to get up this one was so short that originality ha'-
been out of the question. We can only hope, therefore,
that we shall be forgiven, and that the authors of thos(^
books from which we have copied will feel only honoured
by the • selections we have made. Especially we feel
indebted to the Home Messenger, Detroit, for the many
recipes and hints which we have taken from its pages, an«1
it is such an excellent book that wti could willingly have
taken a great many moj'e.

We have laid before our readei's many recipes which we
trust will prove good and useful and pleasing to the popu-
lar taste. Here we are reminded of an anecdote of a ser-
vant of the late Hon. Thos. McKay, of New Edinburgh,
(which a friend is fond of relating). During the absence
of Mr. McKay and his family in England, one year, some
of the " officials " kept bachelor's hall, and lived well.
Paddy was ordered, one morning, to kill a fine sucking
pig for dinner. Shortly after he was see!i trudging across
the yard with a stick slung over his shoulder from which
hung the pig, and singing most lustily —

" O, 'tis nothing but a \tv^
Oraj^oose everyday."

W^e have set before you recipes for cooking a pig and a
goose and various other savory dishes, and now we leave
them with our readers, glad that the " Cookery Book " ia
finished at last.

roin
I in

ore,

red
feel
any
an«^
ave

we
pii-
>ei---

o-f

ice
me
el).

^^
ich

[ a
ve

CHA

Notes oi
CofTee./
C«)ffee a
To Male
To Mat
Coffee,
How to
Mode o
Vienna <
Chocolal
Making
Coffee
Boy's Cf
Kaoka C
Coffee..
Coffee..
Teas ..

Cock-a-I
To Makt

lfo(lge-P
Pea Soni
Bean So
Vegetal)]
Turkish
White SI
Pea Souj
Fish Sou
Lohster
White S(
German
Swiss So;
Mutton ]
Another
Beef Bro:

INDEX.

CHAPTER I. — Tea, Coffee, Chooolate, Cocoa and Kaoka.

PA(iE

.. 1

Notes on Coffee

Coffee..*.

Coffee and Milk

To Make Essence of Coffee

T(. Make Coffee

Coffee, French FuHhion 3

How to Make Hui)erior ( 'offee . . .

Mode of Making Coffee

Vienna ( 'offee

Chocolate

Making Coffee 4

Coffee 5

Boy's Coffee 5

Kivoka Coffee 5

CU>ffee (i

Coffee (»

Teas 7

Page

English Breakfast or Oolong 7

BltvckTea.

To Mix Tea

An excellent Knl)stitute for milk

or cream in Tea or Coffee

To Make a oip of good Tea..

TheXTseof Tea

To Make Tea

Chocolate

7
K

8
8
«
9
9

German ( 'hocolate 10

Chocolate .'. 10

To Make Chocolate 10

( 'hocolate 11

Cocoa 11.

" 11

CHAPTER II.— Soups.

Cock-a-Leekie Soup 12

To Make good Brown Sonp l.\

Hodge-Podge IH

Pea Soup 14

Bean Soup 14

Vegetable Soup 14

Tiukish Soup 14

White Stock 15

Pea Soup 15

Fish Soup 15

Lobster Sonp 1(5

White Soup 17

German Soup 17

Swiss Soup 17

Mutton Broth 18

Another way for an Invalid 18

Beef Broth 18

Meagre Lroth with roots 18

Hunter's Soup 19

Glaze 19

Brown Hahhit Soup 20

(;iiblet Soup 20

Plain Beef Soup 21

t\. Rich Soup 21

Kidney Soup 21

Moc^k "Turtle Soup . 22

Brown Soup 22

Beef Soup 22

Simple White Soup 23

Tomato Soup 23

Vegetable Sonp 23

Potato Soup 24

Bean or Pea Soup 24

Soup from a cold roaut bone 24

576

Index.

Page TAcr.

Barley Soup 25,Oyfiter Soiip No. 2 2!J

Oyster Soup 25 " " No. 3 2t»

Bone Stock for Soup 26;Clain Soup .'.0

(ieneral Stock pot. . .■ 26 Celery Soup :{()

«pper

Pot 27iTo Make Rub-a-Boo.

;«»

To Clarify StockH or Soups 27| White Soup 30

Corn Souj) 2S'Tomato Souj) HI

Sorrel Soup 28iTomato Soup with Meat 'M

Croutons 28| Anyel Soup 31

UyHter Soup 29 Simnish Soup 32

CHAPTER III. - Oystehs.

Oysters 33

To Scallop Oysters 33

Pickled Oystei-s 34

Stewed Oysters (plain) 34

C!old Sauce for Oysters 34

I'o Fricassee Oysters 34

Oyster Pie ;i5

Stewed Oystei-s 3-5

Fried Oysters 3(5

Oyster Fritters 37

Fried Oysters 37

To Frica-ssee Oysters 3S

To Brown Oysters in their own

Juice 3S

Unsurpassed Fricasseed Oysters . ;W

Oyster Patties 38

Broiled Oysters ^ . . .W

To Stew Oysters 39

Oyster Pie 40

Oyster Omelet 40

Raw Oysters 41

Chicken and Oyster Crotpiette ... 41

CHAPTER IV. -CI.AMH, CnAB.s and Lo. .^teks.

To Co(^ Clams 42

Devilled Crabs 42

To Dress Boiled Crabs 42

To Choose Crab 43

Oab Curry 43

Fried Clams 44

A Fricassee of Lobsters 43

To make Crab Pie 44

Clam Fritters 44

The Crab 44

Dressed Crab 45

Scalloped Crab 46

Lobster Curry 45

CHAPTER v.— Fish and Frogs.

General Remarks on Fish

ToFrvFish

To boil Fresh Shad and other Fish

To Fry Salmon Steaks

Turbot

Fresh Mackerel (boiled)

To Fry Fish

Broiled Salmon Trout

Haddock Fried >

Haddock Baked

Boiled Salt Mackerel

Boiled Fresh Mackerel

To Cook Finnan Haddies

Baked Black Bass

Fried Mackerel

St«wed Fish

48 Spiced Fish 52

48 Cream Trout 5;i

48 Stewed Codfish 53

49 Stewed Halibut 54

49 Fresh Salmon (boiled) 54

Fresh Salmon (fried) 54

Dried (Jodfish 55

Pickled Fish 55

To Broil a Whitefish 55

How to Bake a Fish 55

To Bake Fish in a tin Dish 57

To Fry Fish 57

Broiled Salmon 57

Curried Fish . . 57

Fish 58

Herring^ Boiled 58

49
50
50
50
50
51
51
51
51
52
52

Tncl(

577

Paue. pAt;E

Sturgeon Steak 59jTo Pot any sort of Fixli HI

Baked Sturgeon oO To Fry Fresh Fiwh 61

FilletH of Miickerel HOlTo Boil Fresh J'ish 61

Sahnon Cutlets 60JPickleil Fish 62

Excellent way to drens Finnan iFish Chowder 62

HaddieH. .' 60 Frogs 62

Another Way 60!Tlie Edible Frogs .' . 62

CHAPTER VI.-Savolrv Sauces.

iJlen;,'arry Sauce (54

Chutna Saiice (i4

Horse HadiHh Sauce (54

Chilli Sauces (55

(irreen ^ Gooseberry Sauce 05

White Sauce (5(5!

Cucumber Sauce 6(5

Browniu'^' for Sauces (56

Lemon Pudding Sauce (56

Creen Mayonnaise (5(5

Mint Sauce (57

('anliflower Sauce (>7

Egg Sauce (58

Parslev Sauce, (58|

Fried Parsley (58!

Fennel Sauce (59

Fine (Jnion Sauce (59

Plain Onion Sauce (59

Nasturtium Sauce (591

To Brown Flour 70j

Brown Butter 70!

Drawn Butter, r 70!

(Japer Sauce 71

Oyster Sauce 71

Cranberry Sauce 71

Sage and Onion Sauce 72

White Thickening 72

Browning 7H

Celery Sauce 73

Horse Radish Saiice T-V

('arrier Sauce 74|

Poor Man's Sauce 74

Sauce Robert 74

Chilli Sauce 74

Worcester Sauce 75

Fresh Tomato Sauce 75

Another Tomato Sauce 75

Lemon Sauce for Boiled Fowls . . 75

To ( Visj) Parsley 76

Prince Alfred's Sauce 76

Butter Sauce 7(5

Orange Sauce for Game 7(5

Garlic Sauce 77

Mint Sauce for I^amb ..... 77

A very good and \iseful White

Sauce 77

Governor's Sauce 78

Chilli Sauce 78

Cream Sauce 78

Melte<l Butter 78

I !old Sauce for Fish 79

Garlic Water *. . 79

Pepper Vinegar 79

Pepper Vinegar and Tarragon

V inegar 79

Mint Vinegar 80

Maitre d'hotel Butter 80

Horse-Badish Sauce 80

Egg Sauce 80

Bread Sauce 80

Horse-Uadish Sauce 81

Sauces 81

Roux 82

Brown Roux 82

Pifinant Sauce 82

Fennel Sauce 83

CHAPTER Vir.- Bek>', Salt ani> FiJEsH.

Roast Beef and Yorkshire Pud-
ding 84

Beef A-la-mode 84

Minced Meat 85

To make minced ( 'allops 85

To Pot a leg of Beef 85

Fillet of Beef with Sauce Hollan-

daisQ 86

To make Beef Tender 87

Stufferl Beefsteak 87

Stuffed Beef.steak 87

Beef Cutlets 87

Beef Cutlets Sauti< 88

Tripe 89

Beef Brose 89

Curried Beef bU

578

Index,

Hunter's Beef ,

Larded Beef

Soused Beef

Beef Smoked (Hamburg)

Rib of Beef

Beef Pasty

Fillet of Beef roasted and larded

Beef Loaf

To Stew a round of Beef

Best way to ('ook a Sirloin Steak

To Cook Beefsteak

Spiced Beef

Spiced Round of Beef

Scarlet Beef

a<;k Page

IH) Scarlet Beef 95

CH) To Pot Beef flo

91 To Red a Rump of Beef 9«

91iTo (.\.llar Beef {'(J

01 Beef Liver for Gravy 9H

91 To Roast a Fresh Tongue 97

92 To Dress a Bullock's Heart 97

92 Beef Olives 97

92 To prejiare a Round of Beef for

*Xi baking 98

94 Beefsteak Dumpling 98

94 To preserve meat in summer 98

94 Beef 99

95 Meat (ilaye in a hurry 100

CHAPTEH VlU-PoRK AND Hams.

To Boil a Ham 101

Or to Serve Hot 101

To Steam Bacon 102

Tu Salt Larding Bacon 102

To Steam a Ham 102

To Boil Bacon lO.'i

' Pork Tender Loins 103

To Broil Salt Pork WH

To Fry Salt Pork lOli

To Bake Salt Pork 104

Pork and Beans 104

Cheshire Pork Pie lo4

Sausage 10")

Lard 100

To Pickle Pork 106

Fried Ham 107

Plans for making the most of a Pig 107
Rinds and Sausage 'J'rinmiings . . . 107

The Bones 107

A Roast of Pork 107

Leg of Fresh Pork Roasted 108

Pork, Spare Ribs 108

Sucking Pig 108

Roast Pig 108

Pork Cutlets 109

Fillet of Pork 110

Pig's Cheek (anew method) Ill

Loin or Neck of Pork, Xormandy

Fashion Ill

Spare Rib of Pork Ill

Hind-(piarter of Sucking Pig 112

Salt Pork 112

Italian Pork,

Pork Olives

Pig's Feet and Ears

Pig's Fry

Glaze for Hams

I Pork Jelly

Toasted liashers of Bacon

Ham Toast

Pork Jelly

To Fry Ham

Fried Salt Pork

To Boil Ham

Tripe Fried

White Tripe

Trijie Roasted

Tripe Boiled

Tripe for Invalids

Fricasseed Tripe

Tongue

Fresh Ox Tongue

Tongue, Boiled

Tongue, Baked

( 'arviuL' of Tongue

Rolled Tongue

The Value of Vinegar in Econo-
mical Cookery

So\i8e

Scrapple

Head Cheese

Souse

(^old Meat Turn-overs

Cooking Cold Ham

112
ll;i

n-A

114
114
114
115
110
116
116
117
117
117
118
118
118
119
119
120
120
120
121
122
122

122
123
123
124
124
124
124

CHAPTER IX.—Vbal and Sweet Breads.

To Roast a Fillet of Veal 125 Minced Veal 126

Veal 125 Veal Stuffing 126

Frjed Veal Cutlets 120 Fillet of Ve^vl 127

Index.

579

Veal Cutlets for the Aged. . . .

Brown Kagoiit «;f Veal

Marbled Veal

Minced Veal

Veal ('utlets

Sweet-breads (fried)

Sweet-breads (broiled)

Sweet-breads (roasted)

Jellied Veal

Minced Veal and Macaroni . . .

Sweet-broad.'^

Baked (!alfs Feet

Veal Rolls

Fricandette

Rolarde of Veal

Seasoned t'utlets

Plain Veal (Outlets

Veal Marsden

Veal

Fillets of Veal

Calf's Liver

(Jrilled Calf's Liver

lloast ("alf's Liver

Uroiied Veal Cutlets

To Fricassee a Breast of Veal.

Veal I^iver Pat^

Boast Veal (rec(M)ked)

Fricasee of Knuckle of Veal. .

'a(se| . P

127 Veal Sweet-breads (larded)

128 Veal Sweet-breails (stewvd)

1281 Veal Sausages

128|Veal Stewed with Apples

129 Veal Pie with Sausage

121»!Veal Pluck

12?) Veal I'udding, baked

l:WlVealPie

130'Sweetbread Pie

130 (JalfM Head

l:U|Calf'8 Head Cheese

l.UJTo Roast a Breast <.f Veal

i:V2 Scalloped Veal

1H2| Minced Veal with Poached Egi^s.

1H2 Veal and Pork Pie

i:«l Fried Veal Patties

133 Veal Sweet-breads

llWJCurry Powder

134|CurrV I'owder No. 2

134 To Make Curry
134 " ■
134
l.V)
1.35
1.3;")

Curry

Curry Satice

To Boil Rice for Curry.

Essence of Chiny

India C-urry

1.3<i:( -urried Fowl

13»>| Curried Dishes

137'

A(iK

137
137
138

l:i8
138
139
i;)9
MU
140
141
141
141
142
142
142
143
143
143
144
144
144
145
145
14(J
146
146

CHAPTER X.— Mutton and Lamb.

Mutton and Lamb 148

To Boil a Leg of Mutton 148

Baked Mutton 148

Fri«d Mutton ( 'hops 149

Roast Leg of Mutton 149

Fillet of Mutton with Vegetables 149

Hashed Mutton with Fried Eggs 149

A Stewed Neck of Mutton. . .... 149

Boiled Mutton. 1.50!

Lamb 1.50

I^amb Cutlets 1.50

Lamb Sweetbreads 151

A Saddle of Mutton 151

Mutton Pasty 151

Devonshire Pie. ." 1.52

Roast Mutton and Lamb 1.52

I..anib's Head, Liver and Heart. 153

Saddle of Mutton 1.53

Boned Quarter (»f Lamb 1.54

Haimcb of Mutton . 154

Mutton and Lamb 154

Tongues or Udders 15-5

Leg of Mutton Roasted with Oys-

tei-s , 1-5.5

Scotch Haggis 155

Mutton Rolled 156

Slices of Mutton (with cream). . . 1.56
Quarter of Land3 (roasted and 156

larded)

Lamb 157

Tianib Pasty 157

Land) Chops (broiled) 1.57

Kidney Dumplings 1.57

Kidneys 1.58

Beef kidneys 1.58

Rolled Loin of Mutton 1.58

(Jlazed ( )nions 1.59

Lamb's Fry 1-59

Irish Stew 160

jSheep's Trotters 160

580

Index.

CHAPTER X[.— Poultry and Gamk.

i'AOK

Game Pie for Chriutinns l(il

Crumbs for Game 1(11

Force-meat for Game lO'J

Game Pattie« 162

English Game Pie KJ2

Game SanHajjje l<»;i

To Remove 'i'aiiits from (lamc . . Hi'A
Prairie C'hickeuH, Partridge and

Quail 163

Baked Pigeons 104

Boiled Pigri(»nK 1(>4

Quail Pie 1«4

Wild Pigeon Pie 1«>4

Wild l)uck« lOo

Roast Duck (wild) 1(55

Quail Roasted with Ham 165

Hunter's Reciiie fur Roasting' Par-
tridges 166

Fric isse***} Turkey 166

(.'hicken and Ham Pie 167

Fowl stuffed with Oysters 167

To Boil a Turkey . '. 167

Potted Fowl 168

Chicken Giblet Pie 168

Rabbits or Hare 1(»8

To Roast a Rabbit 1(59

Ducks 169

Page

To Roast Partridges 169

Roast Turkey 170

Broiled Chickens 170

Turkeys 170

Chickens and Tongues . 171

Fowls 171

Chickens 172

Venison 12

To Roast a Turkey or Chicken. . . 172
A Nice AVay to Cook Pigeons.. . . 173

Roast Goose 173

iTo Cook old Fowl 175

Fried Venison 175

Gravy for Venison 175

Venison Steaks (broiled) 175

Pastry for Venison Pasty 176

Venison Pasty to keep for some

time 177

Wholesomeness of Venison 177

Dressing for Turkeys 177

Dressing for Turkeys 178

Dressing for Geese and Ducks .... 178

To Bone a Turkey or Fowl 178

Cutlets of Venisrm 179

Cream Sauce for a Hare 180

; Scotch Woodcock 180

CHAPTER Xri.— Veoetables.

The Tomato

To Steam Potatoes

To Boil Potatoes

To Boil Potatoes with their skins

on.

To Mash i'otatoes

To Boil New Potatoes

Fried Potatoes

To B..il Potatoes

Baked Potatoes

Potatoes h, la Maitre d'Hotel.

Mashed Carrots

To Boil Asparagus

Stewed Vegetable Marrow . . .

Turnips in White Sauce

Broiled Vegetable Marrow. . .

Parsnip Fritters

Sweet Potato Pone

( 'elery with Cream

Fried Potatoes

Greens

Fr«nch BeauB

181 Onions

181 Stewed Endive

l^l Stewed Water Cress

Tomato Sauce

182!Sea Kale

1 82; Vegetable Puree

l-S:i|Asparagu.s Stewed

183; ( 'reaming Potatoes

183! Potato Puff

184 j Spring Vegetables and how to Cook

1841 them ."

184'Oyster Plant

184; < 'ooking Carrots

l85iRadishes

185jEscaloped Tomatoes

i85rro Stew ('abbage

186 Egg-plant

186 Brussels Sprouts

18(5 ('ucumbers

187 Sea Kale

187 Windsor Long Poils or broatl

188 Bc.an»

18*"
189
189
)89
190
190
190
190
191

191
191
192
192
192
192
193
193

laj

194
194

Stewe

To Bo

Tumi

Beets

Egg

Veget

Tiimai

Kidne

IndeM.

581

Paokj ^ pAor

Stewed Onioils 194tBoile(1 feeetn 199

To Boil Potatoes 194ilioilcd Sea-Kale 199

Turnipa 195:Stewe(l Punn)kin 199

BeetH 195|Stewed Mii!sliroom« 'JOO

Kgg Plant KWiBaked Beans 1'0()

Vegetables 1% Vej,'etal)le Marrow 201

Lima and Butter Beans 19KiTomftt<ies aw a Medicine 202

Kidney and other small Beans. . . IIH)

CHAPTER XIII. -Yeast, Bread and Bim m.

Yeast, Bread and Biscuit 204

Yeast 204

Home-made Yeast 204

Wheat Bread 205

To make Yeast Cakes 205

Brown Bread 205

Graham (Jems 206

French Rolls 20(j

(rraham Bread 206

Hot Cross Buns 206

Diet Bread 207

Spanish Buns 207

Vienna Rolls 207

Parker House Rolls 208

Potato Rolls 208

Parker House Rolls 208

Boston Brown Bread 209

English Biscuits 209

Graham Gems 209

Baker's Bread 209

Yeast 210

Hop Yeast 210

Potato Yeast 211

Buns 211

Brown Rolls 211

Rye Bred 211

Rye Biscuit... 212

Rye Rolls 212

Brown Bread 212

Wheaten Bread 212

Another Way 213

Biscuits 213

Corn Bread 213

Bread 213

Corn and Wheat Bread 214

Home-made Yeast 214

Rice Bread 214

Potato Yeast 215

Gems , 215

Yea.st 215

Buns 215

Biscuit 216

'Home made Yeast 216

Graham Gems 216

Scons 216

Excellent German Buns 217

Hermit Biscuit 217

Biscuit 217

Bread Dough Buns 217

Corn Bread 218

Hard Biscuits 218

French Rolls 218

Yeast Bread 218

English Seed Bread 219

Diet Bread 219

Bath Buns 220

Graham Bread 220

CHAPTER XIV. - Tea and Bkkakfast Cakes.

Corn Cake 221

Tea Cake 221

Bebecca's Cake 221

Strawberry Short Cake 221

Pop-over Cakes 222 Election Cake

Velvet Cake 222'Corn Cake

Common Cake 223

Sponge Coke 222

1, 2, 3, &4 Cake 222

Corn Starch Cake 223

Spice Cuke 223

Ellen's Cake 224

224
224

Corn Starch Cake 224

AJountain Cake 225

Cake 222 Mill-mad Cake 225

Cocoa-nut Cake 223 Matrimony 225

6S2

Index.

Queen Cake

(Join Starch Patty Pans

Sally LuniiH

Strawberry Short Cake

Cocoa-nut Cake

Orange Short C*ake

C^entennial Cake

Court Cake

Currant Cake

Queen's C!ake

(Water Corn Cakes

Velvet Cake

Sugar ( 'ake

Potato ( -ake

BuKh Cake

Johnny ( -ake

Strawberry Short Cuke

Cocoa-nut ('ake

Sponge Cake

Cream Muffins

Cup Cakes

Coffee Cake

Nut Cake

Molasses Cake

ijorn Starch ( "ake

Muffins

Milk Toast

Corn Oysters

Waffles

French Toast

Cream Cakes

Do do (continued)

Pop-overs

Puffs

Mc(iinnis Cake

Marble (. !ake

Good Cup Cake,

(iraham Flour IJreakfast Biscuit.

Corn Meal ( 'ake

Feather (Jake

Cocoa Nut Cake

Surprise Cake

Corn Starch Cake

Delicate Cake

Parliament Cakes

Potato Puff

Butterriut Cake

Seed Biscuits

Perth Cake

Dessert C'akes

Passover ('akea

Scotch Cake

Sweet Biscuits

AC.K Pace

225 Clove Cake 238

225 (iraham Flour Muffins 238

220 (^oru Starch Cake 238

226 Roly-poly 239

226 Coffee Cake 239

226 Real Plantation Johnny Cake. . . . 23!»

227 Old Maid's Cake 2.S9

227 ( 'ream SiM)nge Cake 240

227 Mountain < ^ake 240

227 Oldfiwhioned Short-cake 240

227 (Uove (^ake 240

228 R«)ck Cake 240

228 Sponge Cake 241

228 Jelly (,'ake 241

228 (Jhocolate ( 'ake 241

228 Prince of Wales Cake 241

22'.> Hickory Nut Cake 241

22'.) Roll Jelly Cake 242

229iCup Cake 242

22.»!Tea Cake, No. 2 242

229iRice Cake 242

2;iO Silver Cake 242

230
23:)
230
231
231
231
231
232
232
232

Bachelor's ('om Cake 243

C^ream Cake 243

Coffee Cake 243

Corn Starch Cake 243

Jenny I jind Cake. .. . 244

Mohisses ( 'ake 244

Nice Delicate C^ake 244

Indian Corn Cake 244

Pop-overs 244

(.Chocolate (.'ake 245

232!Drop Cake 245

233!liemon CJake 245

2.33 Banbury Cakes 245

2.33 Sugar Cakes 246

233 1 Small Plum Cakes 246

234|Soda Biscuits 246

234 Snow Cake 246

234
2:M
235
2;{5
235
235
236
236
236
236
237
237
237
237
238

Spiced Cake 247

Muffins 247

Shrewsbury Cakes 247

Wafer Biscuit to Ornament a

Cream, &c 248

Cakes 247

Savoy Biscuit 247

Sponge Biscuit 249

Two Egg Cake (good) 248

Composition Cake 249

Muffins 249

Raised Cake 249

Sugar Cakes 249

Ground Rye Sponge Cake 250

Sally liunn-- 250

Potat
To mi
Rice
ALig
Corn
G raha
Silver
Seed

Index.

583

PaokI Paob

Potatoe Cakes 'iSOOornCake 2(U

To make Kuflks 'jrjO^Snda ( 'ako 'liW

Kice Potjiid Cakes 'iol Jumbles '^iOl

A I.ightSe^'d Cake. ... 251 SponRe Cake for Jelly Roll 261

Corn Starch Cake 252 Rice Cake.s 261

Graham Cake» 252 Graham Puff« 262

Silver Cake 252;I)r(.i) ( 'akes 262

Seed Cake 252 Soda ( 'akt'H 262

Cocoa-Nut Cako 2.52 Breakfast Muttins 262

Fife Cake 25:$ To make a Nice Plain Cake 262

Tea Cake 253 Jelly Cako 263

Sponge Cake 253!Lemon Cake 263

Delicate t;ake 253' Rail Koad C^ake 263

Marbled Cake 25;V Johnny (\'vke 2W

Corn Starch ( 'ako 2r>4^Silver Cake 264

Mountain ('ake 254|Tea C'akes 264

Chocolate ('ake

254 Pop-Overs 264

Marble Cake 254 Tumbler (^ake 264

Corn Starch Puffs 2.55 Delicate (.'ake 265

Drop Cakes 255 Breakfast Cakes 265

Imperials 255 Graham Pop-Overs 265

Cocoanut Cake 255 Imlian Meal (iriddle Cakes 265

Patty (.'akes 25(>}Delicate Cake 265

Princess (Jakes 2o(i Jumbles 265

Sandwich Cake 2.5()|Cake 26(J

Corn Starch C'ake 2.i6|Cream Pan-cakes 266

Graham Muffins 257!French Pan-cakes 266

An Excellcr Cake 257iPlain Pan-cakes 267

Corn-Starch Jake 257 Buckwheat Cakes 267

Plain Cake 257|Buckwheat Cakes (another way) 267

Coffee Cake 258' Raised Buckwheat Cake.s 268

Potatoe Cake 258, Light Rye Tea (y'akes 268

Tea Cake 258 Rye Drops or Muffins 268

Cocoa-nut Cake 258! Rye I)roj)s Fried like Dough-nuts 268

Cream Cake 258 Rye Grid(lle(!akes 269

Tea Cako 259 Rye Rolls 269

Strawberry Short-Cake 259 Hoe Cakes 269

Rice Flower Cakes 259 Risen Flannel Cake 269

Jumbles 2.59|Saratoga Tea Cakes 270

Buckwheat Cakes 260 Cai)ital Oatm«al Cakes 270

Manna Cakes 260 Plain Seed Cake 270

TeaCake 2(K) Crumpets 271

Breakfast Rolls 260 Bout Cakes 271

Corn-Starch Cake 260|

CHAPTER XV. -Mush, Oatmeal, Rick.

How to Make Munh 272} Rice 274

Corn Miish 273|Rice Souffle 274

Splendid Oat Cake 273iBoiled Rice 275

Oatmeal Cake 273Uiice "

To Mix Oatmeal 2731 Rice

Cracked Wheat 274;Rice

Biscuit ■. 276

Blancmange. 276

Blancmange , . . . . 27Q

Ind*

<€'tJut

CHAPTER XVI. -Macaroni.

Paob! Paok

Macaroni 277' How to Boil and DrewH Macaroni 27!t

Macaroni 277 Macaroni 280

Macaroni 277 Macaroni Pudding to be Madu of

Excellent Macaroni 278i Cooked Meat 280

Macaroni 278 KhIi and Macaroni 280

Macaroni as Usually Served 278 1 o Serve Macaroni 5281

Macaroni Omelet 270 Macaroni un (iratin 281

Macaroni Pudding 270 Macaroni Dressed Sweet 281

CHAPTER XVII.— Euds.

To Keep Eggs Fresh 282

Stuffed Kg(,'« '-^82

Pickled Eggs 2H2

Cupped Eggs 28;<

Pickle for Eggs 28.S

To Pickle Eggs 28;{

To Keep Eggs 284

To Fry Eggs 284

Egg (Jheese 284

Packing Eggs 28")

Eggs and Satisage 28.')

EggB and Cucumbers 285

Fricassee of Eggs 28.')

Eggs Like Tripe 28G

Eggs and Onions 286

Eggs and Potatoes 28(5

Heating Kggs 287

E-gs J broiled 287

Eggs Fricasseed 287

Steamed Eggs 288

Spun Eggs 288

Curried Eggs 288

To Keep E^'gs 288

To Pickle Eggs 289

Egg Omelet. 289

Kgg Rolls 289

Eggs with Asi)aragua 289

Eggs and Anchovies (in savory
jelly) 290

CHAPTER XVIII.— Salads.

Salad 291

Lobster Salad 291

Chicken Salad 292

Lobster Salad 292

Chicken Salad 292

Salad Mixture 292

Centennial (Cabbage Salad 292

Dressing for Salad 293

Chicken Salad 293

Salad 294

8alad 294

Fresh Tomatoes 294

Simple Potato Salad 294

Chicken Salad 295

Miss Smith's Mayonnaise 296

Boiled Salad 296

Salad Dressing 296

Every Day Salad 296

Fried Eggs for Salad 297

Salad for Winter 297

Cauliflower Salad 298

CHAPTER XIX.— Pastry and Pies.

Cream Pie 299!Jelly Tarts • 301

Apple Custard Pie 299iLemon Pie 301

Orange Pie 2<)9:Real Cream Pie ;302

Apple Meringue Pie 300 Fine Puff Pastry 302

Cream Pie 300 Chicken Pot Pie 302

Lemon Pie 300 Lemon Pie 302

Lemon Pie 301;Corn Starch Pie 303

Apple Custard Pie 301 Apple Pies 303

Index.

585

Paoe

Cream Pie ms

Sea- Foam Pie :<04

Lemon Pies 304

Economical Piwtry 304

Puff Paste witli Milk .'i04!

Pie-Plant Pie 305

liemon Pie 305

Lemon Pie 305

Cheese Pie 305

Mince Meat 306

Orange Pie tm

Mince Meat 1^

Lemon Pie 306

Chicken Pie 307

Lemon Pie 307

Cream Pie 307

Custard Pie 308

Apple Pie 3081

Apple Pie 308|

Apple Pie 3081

Vermicelli Pie 309

Oyster Pie 309,

Mince Meat WOl

lihubarb Tart 310l

Iced Lemon Pie 310

Paob

Washington Pie 310

Chicken Pot Pic 310

Cream I'ie 311

Lemon Pie 311

Washington Pie 311

Cocoa-nut Pie 311

How to Dry Pum[)kin to make t\\e

Pie

312

Mince Meat 312

Lemon Pie 312

Grain; Pie 312

Cranberry Pie 313

Common Mince Pie 313

Custard Pie. . .

'•••••

.... 313

To make I'uflf Paste 314

Paste for C'ommon Pies 314

Paste for Meat or Fruit Pies 316

I'uff Paste 316

Sliort I'aste for Tarts and Fruit

Pies 315

Suet Paste for Boiled Puddings . . 316

(iood Plain Pastry 316

Baking I'owder 316

Rich ( 'ream Paste for Tarts 317

Putf Paste 317

CHAPTER XX.— Puddings.

Puddings 318] Rice Pudding (without Eggs)..

Preserved Ginger Pudding 31 8J Rice Pudding

20 Minute Pudding 3l9|Surpri.se Pudding

Snow Pudding 319i Aunt Mary's Pudding

Queen of Puddings 319 Lemon Puddin;

Moonshine Pudding 320: French Tajuoca Pudding

Orange Pudding 320 Steamed Pudding

Snow " 32l|Golden Pudding

Black " 321;Chri.Mtma.s Plum Pudding (with-

Delmonico Pudding 321 j out Eggs^

Rice'Pudding without Eggs 321 Steamed Bread Pudding (delici-

Troy Pudding 3221 ous)

Apple Charlotte 322iGrotmd Rice Pudding (or Easter

Black Pudding 322| Pies)

Indian Pudding 322 Pan-Dowdy

Rice Meringue Pudding 322! A Souffle Pudding

Hiss " 323lCornMeal Pudding

Chocolate " 323,Carrot Pudding

Lemon Dumplings 323jSmalland Cheap Plum Pudding. .

Ca.stle Pudding 324 Apple Sago Pudding

Carolina Rice Pudding 324|Golden Pudding

Apple Souffle 324|Gelatine Pudding

Sponge Puddings 324 Raked Apide Pudding

Steamed I'uddin^ 324 Lemon Suet Pudding

325
323
325
325
326
326
326
327

327
327
327

328
328
328
329
329
329
SM
330

3;w

330
33;

580

Index.

Paoe

Half -pay Pudding 331

Old English Plum Pudding 331

Amber Pudding 331

Rice Pudding without Eggs 331

ANiceRice Pudding 333

Baroness Pudding 3;>2

Spon.^e Pudding 332

Honey Comb Pudding 333

fripHey Pudding 333

Snow-ball Pudding 333

Mountain-dew Pudding 333

Strained Pudding 334

Steak Pudding' 334

Treacle Pudding 334

Boiled Curd Pudding 334

Lotus Pudding. ... 335

Fruit in Batter 335

To Make Batter for I'ruit Pud-
dings 335

Baked Gooseberry Pudding 330

Carrot Pudding 330

Baked Sponge Pudding 330

Apple Dumpling 33(5

Fig Pudding 337

Cabinet Pudding 337

Workman's Pudding 337

Quaker Pudding 338

Yorkshire P-idding 338

Carrot Pudding 338

Steamed Pudding 338

Plum Pudding 3.39

Christmas Plum Pudding 339

Apple Pudding .... . 339

Mazey Pudding 339

A Delicate Pudding 340

Steamed Apple Piulding 340

Boiled Indian Pudding 340

Queen of Puddings 340

Page

Poor Man's Pudding 341

Feather Pudding 341

French Pudding 341

Pudding 342

Brown Pudding 342

Mince Meat 342

Bird's Nest Pudding 342

( /'anadian Pudding 343

Cottage Pudding 343

Country Pudding ;M3

Delicious Pudding 343

Aunt Nellie's Pudding 343

Roll Pudding 344

Maize Pudding 344

Bread and Butter Pudding 'good) 344

Poor Man's Plum Pudding 344

Honey-comb Pudding 345

Steamed Pudding 345

Plain Plum Pudding 345

Cup Pudding 346

Bread Pudding 346

AT)ple Dumpling 346

Hard Times Pudding 346

Snow Pudding 347

Bird's Nest Pudding 347

Bread Pudding 347

Queen of Puddings 347

Suet Pudding 348

Apple and Rice Pudding 348

Berry or Fruit Pudding 348

Paradise Pudding 348

Carrot Pudding 349

Eve's Pudding 349

Fruit Suet Pudding 349

Cheese Pudding 349

Fig Pudding 35o

Oatmeal Pudding 35o

Layer Pudding 3ro

Onll
Bukl
BattT
Friel
Batt
Doul

CHAPTER XXL—Fkied Ciifam, Batter Puddings, Fritters,

Doughnuts, Etc.

Orchard Beisch Doughnut 3511 To make Crullers 354

BaJ Pudding 3.5l|Puff8 354

Lemon Puffs 351 French Toast 355

Fritters 352 Fried Fingers 3.56

Steam Batter Pudding 352 Crullers 3.55

Potato Puffs , 3.52iCood Plain Doughnuts 355

Crullers 3.52'Ratter Pv.'.ling 356

Chocolate Puffs 3.52 C^rullers 356

Cocoa-nut Puffs 3.53 To Make Apple Fritters 355

Fritters of Cake and Pudding 353iCruller.-) 357

J^XilJce Meat Fritters .... 354 Doughnuts 357

*l«i

Index,

587

PAOEt Page

Crullera 357 Fritters 359

Buked Batter PiuUling 356 Paiicakts 359

Batter Pudding 3i;7 State Bread Fritters 359

Fried ( 'ream 358|wl ish or Hasty Pudding MO

Batter Pudding 358 Batter Pudding 3«0

Dougunuts 359

CHAPTER XXII.— PuDDiNu Sauces.

Almond Sauce 361

Sauce for Sponge Pudding 30 1

Pudding Sauce 3til

Mace Compound 302

Lemon Sauce 362

Raisin Sauce 303

Pudding Sauce 3(j3

Sauce for Pudding
Pudding Sauce. .

Plain White Sauce 364

Orange Synip 364

Hard Sauce 364

Sweet Sauce 365

Maple Syrup for Pudding;^ 365

Pudding Sauce 365

Orange Svrup 365

303iSauce. . . .' 366

i(;3 Sauce No. 2 ■ 366

Lemon Sauce 303 Pudding Sauce.

Flavourin'r for Sauces 303'

CHAPTER XXIII.— Home-made Extracts.

366

Extract of Spices 307

Vanilla 3(i7

Lemon Peel 307

Almond Flavouring 307

To Preiiorve Orange Peel 308

Nutraeg Extract ;{t;s

Clove E.xtract 30ii

Vanilla 369

.. 369

.. 309

.. 370

Essence of Lemon 370

Almond Flavour

Extract of Ijcmon Peel

Capillaire or Simple Syrup.

Flavouring for Cakes

Kssence of Orange.

CHAPTER XXIV— Mekingues.

Meringues 371 j Meringues 372

To Make a French Meringue. . . . 371 Italian Macaroons 373

Italian Meringues 371 Apple M^ringie Pies 373

Apple Meringue 372 ( 'ream Meringuen 374

An Apple Meringue 372 Meringue of .^ILpples 374

CHAPTER XXV.— Ccstard.s, Creams, Etc.

. Floating Islands 375iSnow Custard 378

Apple Snow 375| Raked (.'ustard 379

Boiled Custard 375 Checolate Custard : ... 379

Baked Custard 370! Floating Apple Island 379

Chicken Custards for Six t"0'Ai)ple Snow 380

Chocolate Cream Custaid 370' Baked Custard . 380

Potato Custard 377 Tomato Cu.stard 380

Ai>ple Snow 377;( chicken IV.aiicmangj 381

Almond Custard .... .377 IJtijisian Cream

Boiled ('ustards .■>77 Chocolate (.!ream. ......

Rice ('uritards 37S C!liu(U)late P>lancmange

French Flummery 378 'I'apioca Cream

381
.382
382
383

588

Index.

Page

Spanish Cream 382

(Charlotte RuHse 383

Snaniah Cream 383

CJharlotte Rusee 383

Hamburg Cream 384

Caledonia Cream 384

Spanish Cream 384

Italian Cream 384

Charlotte Russe 385

Snow Cream (a supper dish) 385

Charlotte Rusae 385

Srwnge Cream 386

Charlotte Russe 386

Peaoh Meringue 386

Blancmange 386

Blancmange 387

Apple Cream 387

Page

Lemon Cream 387

Chocolate Moss 388

Curds and Cream 388

Charlotte Russe 388

American Cream 388

Whipt Cream 389

Tapioca Blancmange 389

( -'arrageen Moss Blancmange 390

Ireland Moss 389

(^larlotte Russe 390

Italian Cream 390

Rice Blancmange 390

Velvet Cream 391

IJurnt CVeam 391

Snow ^... 391

Apple Trifle 392

Sago ( 'ream 392

CHAPTER XXVI.— Ice Creams, Water Ices and Frosting.

Philadelphia Ice Cream 393 1 Orange Ice Water 39S

Another Ice Cream 393 Lemon Water Ice 395

Currant, Raspberry or Strawberry | Fruit Ices 396

Whisk 393iCurrant Ice Watter 396

Strawberry Ice Cream 394iFro8ting 3%

Ice Cream (delicious) 394 j Chocolate Icing 396

Lemon Ice Cream 394 Icing Fruit Pies and Tarts 397

Pineauple Cream 394 Almond Icing for Cakes 397

Ice Cream 395 To Make Icing for Cakes 397

Water Ices Generally 395 Frosting Without Eggs 398

CHAPTER XXVIL-Cake, Cookies, and Ginger-Bread.

Fruit cake. 399

Frosted cake 399

Sponge cake 399

Fruit cake 400

Prince's cake 400

Jelly cake 400

Snow cake 400

Sponge cake 401

A Small sponge cal<e 401

Marble cake 401

Jelly cake 401

Gold cake 402

Silver cake 402

»Si)onge cake 402

White Sponge cake 402

Fruitcake 402

Jelly cake 403

Short-bread 403

CUocolatf cake . 403

Orange cake 404

Lemon cake 404

Cocoa-nut Sponge cake 404

Prunella drops 404

Fruit cake 405

Sponge cake 405

( jiolden cake 405

Silver cake 405

Gold cake 406

Silver cake 400

Fruit cake 406

Alabama cake 406

Sponge cake 407

White cake 407

Tea cake 407

A Nice Fruit cake 407

Wedding cake 407

Sponge Cake 408

Dolly Varden Cake 408

Com Starch Cake 408

Index.

580

Pagkj Page

Scotch Shortbread 409 Jelly cake 423

Marble Cake 409 Pound cake 423

Jelly Sandwich 409 Fniit cake 423

Cream Cake 409 Railroad cake 424

Cocoa Cake 410

Orange Cake (deliciuiis) 410

Orange Cake 410

Jelly Cake 411

New Year's Friiit Cake 411

New Year's Pound Cake 411

Sponge Cake 411

Corn Starch Cake 411

Fig Cake 412

Excellent Cup Cake 412

Washington Cake 412

Sponge Cake 412

Sponge Cake 413

Peach Cake 413

Lady Fingers 413

Com Starch Cake 414

Jelly Cake 414

Lemon Jelly Cake 414

Ice Cream Cake 415

Light Sponge Cake 415

Jelly Cake 41.-

Jelly cake 424

Fruit cake 424

Citron cake 425

Jelly cake 425

Chocolate cake 425

Molasses cake 425

Pound cake 425

Fruit cake 426

Shortbread 426

Sponge cake 426

Orange cake 426

Pound cake 426

Ptolled Jelly Cake 427

Jelly Cake 427

Cake 427

Fruit

A Much Admired ('ocoa-nut Cake 413 Scotch Short-bread 427

Lemon Cake

Roll Jelly Cake 428

Scotch Short- bread 428

Large Sponge Cake 428

Rolled Sandwich 428

Pound Cake 428

Fruit Cake 429

415 Iced Sandwich 429

Plain Fruit Cake 416

Pound Cake 410

Fruit Cake 416

LadyCake 416

Sponge Cake 417

Yellow Lily Cake 41V

Surprise Cake 417

Strawberry Short cake* 417

Sugar Cake 418

Sponge cake 418

Princess Cake 429

Lemon Cake 429

Fruit Cake 480

Orange Cake 430

Scotch Short-bread 430

Fruit Cake 431

Cup Cake 431

Jelly Cake 431

Cheap Fruit Cake 431

Iced Cake 431

Plain Fruit cake 418|White Wedding Cake.

Golden cake

Silver cake 418

Sponge cake 419

Cocoa Nut cake 419

Royal Fruit cake 419

Lady cake ; 420

Scotch Shortbread 420

Plum cake 421

I>elicate cake. 421

432

418|Ratafia8 ". 432

Nice Cookies 432

Katafia Cookies 433

Number One Cookies 432

Cookies 432

Cookies 43;?

Molasses Cookies 433

Cookies , 434

Cookies 434

Com Starch cake 421 Cookies 434

Sponge cake . . 422|Cookie8 434

Mrs. Owen's cake 422 Cookies 434

Snow-ball cake 422 Cookies 435

Corn Starch cake 422 Charcoal Finger cakes 436

Sponge rake 422 C!arrnway Ginger-bread 435

Roll Jelly cake 423'Ginger cake 486

590

Index.

Page I

Ginger Snaps 4:^();

Soft frin},'er-l)reafl 4:^tJ

Soft Ginger-brea<l 4.S7

Soft Ginger-bread 4.S7

Ginger Snaps 437 j

Ginger Snaps 437!

Ginger-bread 437

Thin Ginger Snaps (witlxnit eggn) 438;

Honey Ginger calie 43SJ

Ginger Snaps 438'

Ginger Snaps 438i

Soft Ginger-bread 438i

Soft Ginger- cake 430

Plum Ginger-bread 431)

Paob

Ginger Snaps 439

Ginger-bread 440

Soft Genger-bread 440

(Jood Every-day (Jinger-bread. . . 440

Ginger Snaps 440

(■hoice Ginger-bread 441

Soft (jiinger-bread 441

Wheat Meal (iinger-bread 441

Ginger cakes 441

Ginger-imts 442

Yorkshire cakes 442

Rice Cheese cakes 442

Excellent Sponge Cake 442

CHA.PTP111 XX\^IIl.— SvNnwitMiKs, Biik vkk.vst andTe a Relishes,

Entrees, CKCKiUEiTEs, etc.

Grated Ham Sandwiche,-* 443 Mock Dnck

Sausage Rolls 443'Jellied ( 'liicken '.

Pork Cake 443 Mince'l Veal

French Dish 444 Pickled Herrings

Cold Pink 444; Jellied Veal .

Chicken Halibut 444| Little Pork Pies for Breakfast.

Minced Veal 444; Mushrooms

Spiced Meat 445 Fish Croquettes

Omelette 445

Fish Balls 445

Codfish Balls 446

Omelette 44()

French Mode of Warming Veal
Chicken Loaf

Chicken Sandwich

Ham Omelette . . .

To Cook Canned

Lobster

41() Salmon in a Mould

447iKelish for (.'old Meat Sandwiches

Salmon and

Sardine Sandwiches 447 [Fried C-'hicken

A Delicate Omelette 447 Scalloped Chicken

Sandwiches 448 Rissoles

ScaUoped Veal 448 Croquettes of Mutton.

Potato Omelette 448 Liebig Sandwiches. . . .

448
449
449
449
449
450
450

4.':i

4.51
451

452
452
452
453
453
453
454
454

CHAPTER XXIX.— Savoury Jellies and Jellies.

Aspic Jelly 455 Chicken Jelly 456

Hartshorn Jelly 455 Orange Jelly 457

Isinglass Jelly 455 Currant Jelly 457

Lemon Jelly 456; Strawberry Jelly 458

Tapioca Jelly 4.56j Apple Jelly 458

Jellied Chicken 456 Apple Jelly in moulds 458

C-:APTER XXX. -Cheese, Dairy and Cows.

Fon.lue 459 Cows 461

Cheese Strans 459 C'heese Cream 462

Cream Cheese 4«K) To Prepare Eennet to Turn Milk 462

To Make Butter 460 Napkin Cheese 462

pAoe

4:0)

440

ead . . . 440

440

141

441

442

ELKKES.

448

449

44!)

449

ast. . 450

450

.... 451
... 451
and
... 452
... 452
ichea 452
... 453
... 453
... 453
... 454
... 454

456
457
457
468
458
468

. 461

,. 462

l^lilk 462

. 462

Index.

CHAPTER XXXI.— Pickles and Catsups.

51)1

Page

Chowder 463

Tomato (Catsup 463

I'urraiit Catsup 463

Pickled Plums 464

Cold Slaw 464

Tomato Catsup 464

Recipe for Makiii},' Vinegar. .. 464

Page

Sweet Apples Pickled 470

Spiced Currants 479

(.'howder 470

Spiced Toraato8 470

India-pickle 470

Bombay-chutney • 471

SpanishPickle 471

Ripe Cucumber Pickle 464 Tomato Catsup 471

Tomato Catsup 465iTomato Chowder 472

Sweet Apple Pickle 465i Chow-chow 472

Sweet Tomato Pickle 465 TiMuato-paste 472

Green Tomato Pickle 465 Spiced Currants ... 472

Tomato Mustard 466 One Way to MakeTomatoCatsup 473

Spiced Currants , . 466 Pickled Cauliflower 473

Indian Pickles 466 Pickled Cabbay^ 473

Tomato Relish 4()7 Pickled Butternuts and Walnuts 474

Sweet Currant Pickle 467 Cucumber or (iherkin Pickle 474

Sweet-pickled Apples 467 Sliced Cucumber Pickles (very

Tomato Ketchup 467, nice) 475

Mustard Pickle 4()8 To Green Pickles 476

Tomato Catsup 4(i8 Summer Pickles for present use . 476

Chutney and (^lihi 468'Picalilly 476

Pickled Onions 469iWholesoniene8s of Pickles 477

Tomato Mustard 469 Soy 477

Pickled Peaches 469 Mushroom Catsup 477

Pickled (blue) Plums 469 Herb Spirit 477

CHAPTER XXXU.— Preserving and Canning Fkuit.

Ra8])berry Wine

Artificial Honey

Raspberry or Strawberry Acid . .

Pine Ap])le Marmalade

Grape Jelly

How to preserve Tomatoes, &c.

Grape Jelly

Orange Marmalade

Raspberry Vinegar

Marmalade

Apples

Peaches

Pears

Plums

CJuinces

To Dry Cherries and Plums

Gages

Cranberries

Quinces Whole

To Preser\ e Oranges

To Stew Prunes .

Receipt for Currant Wine

Raspberry Vinegar

31)

478 Lemon Marmalade 485

478 Currant Jelly 486

478 Strawberry Jam 486

479 Preserved Jellies and Jams 486

479 Rhubarb Marmalade 487

479 Apple Mannalade 487

480 Green Grapes Preserved 487

480 Quince Marmalade 488

481 Tomatoes Preserved 489

481 To Preserve Strawberries 489

482 Green Gooseberry Jelly 490

482 Peach Jam 490

482 Peach Chips 491

482 Pine-ai)ple Jelly 491

483 To Preserve Quinces 492

483 How to Cook Cranberries 492

483 Canned Plums 492

484 Canned 'J'omatoes 493

484 Canned Tomatoes and Com 493

484:Citi-on Melon Preserve 493

485JCherrieH 494

485 (Quince Marmalade 4M

4851 White or Green Plums 494

592

Index.

CHAPTER XXXIII —Candy.

Paoe

(JaranielH 495

Vinegar Candy 495

Home-made Cream Caody 495

Nut Candy 496

(^ocoa-nut Drops 4%

Prunella Drops 496

Candy 496

Treacle Candy 49(5

Kisses 497

Chocolate Caramels 497

Pace

Everton Toffy 497

Caramel . 497

(Chocolate Creams 498

Toffy 498

Cream ('andy 498

C'ocoa-nut Drops 499

Fruit Drops of Lemon Juice 498

Ginger Drops, a good Stomachic. 499

Peppermint Drops 499

Barley Sugar 499

CHAPTER XXXIV.— Pickling Brine.

To Prepare a Round of Beef for

Baking .500

Spiced Beef for Drying 500

Pickle for Hams 501

Dried Meat". 501

A good mode of Smoking Meat. . 501

To Spice a Round of Beef. ... 592

(firing Pork 502

To Preserve Smoked Meats 502

Pickling Beef 502

To Pickle Tongues 503

To Cure Bacon 503

Hamburg Pickle for Beef 501lTo Spice a Round of Corned Beef .504

CHAPTER XXXV.— Washing and Cleaning.

Washing Clothes

H ard Soap

Washing Fluid

Recipe for Bleaching Cotton

Washing Blue

(Poison) Salts of Lemon for Ex-
tracting Iron Mould

To Remove Fruit Stains from
Linen

To Remove Grease Spots

Economical Soap -

To Cli'an Carpets

To Clean Black Jjace

To Clean China

" Linen

To take out Spots of Pitch

.505
.505
506
506
506

506

50<)
507
507
507
507
508
.508
508

Kid (Cloves 508

'I'o Wash New Black Worsted

Stockings 509

To Clean Hair brushes 509

Starching Cuffs and Collars 509

To Wash New Flannels. ........ 510

To Prevent Prints from Fading. . 510

To Clean Shawls 510

To Wash Flannels 511

Flannels 511

Gloss Starch 511

Fruit StaiiLs, No. 2, 512

To Wash Coloured Stockings .... 512
On the Art of Polishing Shirts and

Collars 512

To Dress Collars .513

CHAPTER XXXVI.— To banish Vermin and Insects.

To Kill Flies .513

Bed- Bugs 513

How to get rid of Cockroaches . . 513
Chloride of lime to destroy insects 513

Remedy for Bed Bugs 514

To Keep Flies from Horses 514

To Keep away Mosquitoes ...... 514

To Destroy Insects on House

plants 514

To Destroy Cockroaches 514

To Destroy Flies 515

To Exterminate Beetles 515

To Destroy Flies in a room 515

To Clear Vegetables of Insects. . . 515

Page

49r

497

498

499

Juice

Stomachic.

498
499
499

499

Beef. ..

.592
502

Meats

502
502

503
503

horned Beef 504
508

. .509

ollars

j1«

m Failing.

. 509
. 509
. 510
. 510
.510

511

. .512

ockings .... 512
g Shirts and
512

513

> Insects.
514

les

. 514
. 515
. 515

room ....

.. 515
.. 515

Index.

CHATTER XXXVII. Genkrat. InforMatiox."

593

Page

Useful Hints 516

Weights and Measures 516

To Kemove Ink Siwts 51(i

Cement for Shell Work 517

To Keep Cream Sweet 517

To take Grease out of Wood 517

Green Copperas 517

Molasses 51 8,

Mince Meat 518!

To Extract Grease from Papered j

Walls 518j

To Clean Furniture 518

Remedy for Milk Turning Sour. . 518

To Restore Colour to Clothes 518

To Keep Grapes 519

)19

Celery

Currants for l^akes 519

Crickets , 519

Worms 520

French Mustard (to keep) 520

Cow's Milk 520

Tomatoes 520.

Economy in Bread -crust;-)

To Protect Doors while Cleaning.

Salt

Facts of Value to the Housewife,

Salt

Fresh Meat :

Boiling Water

Ripe Tomatos

Tur|ientine

[Boiled Starch

Bees-wax and Salt

Kerosene Oil -

Kera><ene

Machine Grease

Stains on Marble

Celery Cooked

To Cook Celery

A Lemon

Worth Knowing ."

German Polish for Furniture

Cement

Lime Water

AGE

521
521
521

521

.521

521

522

523

524

CHAPTER XXXVIII.

Complexion, Hair, Nails, Teeth, &c.

527

Toilet Wash 525,Lip Salve

Preparation for the Hair, 525|Tnvaluable Dentrifice, 527

Dentrifices 1, 2, 3, 525| Balsam for ('hapi)ed Lips .527

Cosmetic Soap 526|( burling Fluid 527

To Keep the Hands Clean and I Whiskers and Moustaches 528

Smooth 526 For Thickening the Hair 528

Glycerine Soap for chapped hands, iTo Whiten the Nails 528

lips, &c, 526To Whiten the Hands 528

Soft Hands, 527 A certain cure for Soft Corns .... 528

CHAPTER XXXIX. -Summer and other Drinks.

Lemon Acid .529

Pine Apple Sherbet, 529

Cream Nectar 529

Home Made Ginger Beer 5.30

Lemon Syrup 530

Cream Nectar 5.S0

For Nectar or Soda No. 2 .5.30

Nectar 5.31

Ginufer Beer .531

Ambrosia (a Summer drink).... .5.31
Strawberry Sherbet (delicious) . . 531

Strawberry Vinegar. 532

Orange Sherbet 532

Orangeade 532

Grape Wine (simple and perfect). 532

Good Nectar 533

Orangeade 533

Gingerade 533

Raisin Wine 533

( 'ranberry Wine 534

Sarsai)arilla Mead .534

Summer Bevera™ 534

CHAPTER XL.— Cookery tor the Siok.

Apple Water 535, Wine Jelly , .530

Beef Tea 535 (Jhicken Jelly, 537

Calves' feet Jelly 535 Wine Jelly 537

Chicken Jelly 536 Wine Jelly 637

594

Index.

Paoei Pack

Preparing Food for Invalids 537/Lin8eed Tea 539

A Nourishinjf Food for Invalids 537lSaj,'o., 539

Calf Foot Jelly 53S|1'araarand8 or Cranberry Juice. . . 539

Black ( Uirrant Jam Water 538 Barley Water. 539

Rice Water 538 Arrowroot Cnstard for Invalds . . 540

(ium Arabac Water 539 Simple Wine Whey 540

CHAPTER X LI.— Specifics and Remedies.

Receipt for Neuralgia

For 1 reatment of Dysentary ....
Treatment of all kinds of Sciatica

and Neuralgic Pains

Raw Onions

A Healing Salve

Burns and Scalds

Chilblains

Sore Throat

Pile Ointment

Bleeding at the Nose

Chilblains

(Jure for C'orns

To Cure Felons

Cure for C'hafing

Corns between the Toes

Cold in the Head

Corns

To C'ure the Quinsey

A Cure for Dysentery

541
541

541
542
542
542
542
542
542
543
543
543
543
543
543
544
544
544
544

Lumbago and Strains 644

Excellent Eye Wash 546

Face Ache 545

Remedy for Croup 545

Rheumatinm 545

Hhenmatism in Face and Teeth. . 546

Remedy for Croup 546

Embrocation for Rheumatism . . . 546

Cough Compound . . 546

For Colds 547

(/ure for Earache 547

(ieranium Leaves 547

Cranberries as a Cure for Cancer 547

To Cool Inflammation 648

To Remove Tea Stains 548

Small Pox 548

For a Scald or Burn 548

Chromate of Potash for Warts. . . 54t)

Cure for Prickly Heat 549

Lemon Juice for Pain 540

CHAPTER XLIL— Miscellanea.

How to Make C?andles out of lard

Baking Powder (original)

Prince Cake

Baking Powder

Corn Starch Cake

Baked Indian Pudding

C-aramel Cake

Quaker Omelet

Sauce Piquante (as taught in the

School at Kensington)

Bacon

Chloride of Lime

Milk Soups

Mustard Sauce (very good with

boiled beef)

Fillets of Mackerel

How lo Boil a Fowl

Ink Stains

Remedy for Sore Throat

Whites of Eggs

To Keep Lemons

Potted Chicken

Sponge Cake..

A Nice Dish of Apples

550
550
550
550
551
551
551
552

552
552
553
553

553
554
554
554
554
555
555
555
555
556

White Lily Cake

Yellow do

Larding

Braising

Glazing

Boning

Blanching

Invisible Cement

Polish for Boots, Harness, &c..
French Polish Reviver (excellent)

Sweet Grape Wine

To Prepare Caramel or Burnt

Sugar

Scent Bag

To Prepare Verjuice

" Apple Butter

Piquante Sauce

Oyster Ketchup

liaplandf*

To Cook a Beefsteak

To Ttika Stains out of Silver ....
Bills of Fare for Family Meals. . .

Blank Pages for Notes, &c

Conclu8i<m

556
556
566
657
657
558
558
558
558
558
559

659
559
560
560
560
561
561
561
561
563
568
572

Pack

539

Jerry Juice.. . 539

539

for Invakla . . 540

■ 540

DIES.

1)8 544

h 546

545

e and Teeth.. 546

54G

leumatiam . . . 546

546

547

ire for C'ancer 547

ion 548

iiiH 548

548

n 548

for Warts. . . 54t»

eat 549

lin 540

556

566

557

558

Harness, &c. . 558
ver (excellent) 558

550

nel or Burnt

559

tliag 559

•-e 560

iutter 560

560

561

^k 561

of Silver .... 561
imily Meals. . . 563

)te8, &c 568

572