IMAGE EVALUATION 
 TEST TARGET (MT-3) 
 
 1.0 
 
 I.I 
 
 ... 13 2 
 
 K. 
 
 |Z2 
 
 m ^ 
 
 l« III 2.0 
 
 1.8 
 
 
 1.25 
 
 1.4 
 
 1.6 
 
 
 ^ 
 
 6" 
 
 
 ► 
 
 V] 
 
 <? 
 
 '<?} 
 
 e". 
 
 a 
 
 /} 
 
 ■ <r> 
 
 ^. 
 
 *^/ 
 
 O 
 
 / 
 
 ^' 
 
 Photographic 
 
 Sciences 
 Corporation 
 
 23 WEST MAIN STREET 
 
 WEBSTER, NY. 14580 
 
 (716) 872-4503 
 
CIHM/ICMH 
 
 Microfiche 
 
 Series. 
 
 CIHM/ICMH 
 Collection de 
 microfiches. 
 
 Canadian Institute for Historical JVIicroreproductions Institut Canadian de microreproductions historiques 
 
 1980 
 
Technical and Bibliographic Notes/Notes techniques et bibliographiques 
 
 The Institute has att ^ipted to obtain the best 
 original copy available for filming. Features of this 
 copy which may be bibliographically unique, 
 which may alter any of the images in the 
 reproduction, or which may significantly change 
 the usual method of filming, are checked below. 
 
 Linstitut a microfilm^ le meilleur exemplaire 
 qu'il lui a 6t6 possible de se procurer. Les details 
 de cet exemplaire qui sont peut-dtre uniques du 
 point de vue bibliographique, qui peuvent modifier 
 une image reproduite, ou qui peuvent exiger une 
 modification dans la methode normale de filmage 
 sont indiquds ci-dessous. 
 
 n 
 
 Coloured covers/ 
 Couverture de couleur 
 
 □ Coloured pages/ 
 Pages de couleur 
 
 □ Covers damaged/ 
 Couverture endommag^e 
 
 □ Pages damaged/ 
 Pages endommag^es 
 
 □ Cov 
 Cou 
 
 Covers restored and/or laminated/ 
 verture restaur6e et/ou pelliculde 
 
 □ Pages restored and/or laminated/ 
 Pages restaur^es et/ou pelliculees 
 
 □ Cover title missing/ 
 Le titre de couverture manque 
 
 □ Pages discoloured, stained or foxed/ 
 Pages ddcolordes, tachet6es ou piqu^es 
 
 I I Coloured maps/ 
 
 Cartes gdographiques en couleur 
 
 □Pages detached/ 
 Pages detach^es 
 
 D 
 
 Coloured ink (i.e. other than blue or black)/ 
 Encre de couleur (i.e. autre que bleue ou noire) 
 
 I I Showthrough/ 
 
 Transparence 
 
 J 
 
 Coloured plates and/or illustrations/ 
 Planches et/ou illustrations en couleur 
 
 n Quality of print varies/ 
 Qualite in^gale de I'impression 
 
 D 
 
 Bound with other material/ 
 Relid avec d'autres documents 
 
 □ Includes supplementary material/ 
 Comprend du materiel supplementaire 
 
 y 
 
 D 
 
 Tight binding may cause shadows or distortion 
 along interior margin/ 
 
 La reliure serree peut causer de I'ombre ou de la 
 distortion ie long de la marge intdrieure 
 
 Blank leaves added during restoration may 
 appear within the text. Whenever possible, these 
 have been omitted from filming/ 
 II se peut que certaines pages blanches ajout^es 
 lors d'une restauration apparaissent dans le texte, 
 mais, lorsque cela 6tait possible, ces pages n'ont 
 pas dt6 filmdes. 
 
 D 
 
 V 
 
 Only edition available/ 
 Seule Edition disponible 
 
 Pages wholly or partially obscured by errata 
 slips, tissues, etc., have been refilmed to 
 ensure the best possible image/ 
 Les pages totalement ou partiellement 
 obscurcies par un feuillet d'errata, une pelure, 
 etc., ont 6t6 film^es d nouveau de fagon S 
 obtenir la meilleure image possible. 
 
 D 
 
 Additional comments:/ 
 Commentaires suppl^mentaires: 
 
 This item is filmed at the reduction ratio checked below/ 
 
 Ce document est film6 au taux de reduction indiqud ci-dessous. 
 
 10X 14X 18X 22X 
 
 26X 
 
 30X 
 
 
 
 
 
 
 
 
 
 
 y 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 12X 16X 20X 24X 28X 32X 
 
The copy filmed here has been reproduced thanks 
 to the generosity of: 
 
 La Bibliothdque de la Ville de Montreal 
 
 L'exemplaire filmd fut reproduit grdce A la 
 g6n6rosit6 de: 
 
 La Bibliotheque de la Ville de Montreal 
 
 The images appearing here are the best quality 
 possible considering the condition and legibility 
 of the original copy and in keeping with the 
 filming contract specifications. 
 
 Les images suivantes ont 6t6 reproduites avec le 
 plus grand soin, compte tenu de la condition et 
 de la nettet^ de l'exemplaire filmd, et en 
 conformity avec les conditions du contrat de 
 filmage. 
 
 Original copies in printed paper covers are filmed 
 beginning with the front cover and ending on 
 the last page with a printed or illustrated impres- 
 sion, or the back cover when appropriate. All 
 other original copies are filmed beginning on the 
 first page with a printed or illustrated impres- 
 sion, and ending on the last page with a pr'inted 
 or illustrated impression. 
 
 Les exemplaires originaux dont la couverture en 
 papier est imprimde sont film6s en commenpant 
 par le premier plat et en terminant soit par la 
 dernidre page qui comporte une empreinte 
 d'impression ou d'illustration, soit par le second 
 plat, selon le cas. Tous les autres exemplaires 
 originaux sont filmds en commenpant par la 
 premidre page qui comporte une empreinte 
 d'impression ou d'illustration et en terminant par 
 la dernidre page qui comporte une telle 
 empreinte. 
 
 The last recorded frame on each microfiche 
 shall contain the symbol — ^- (meaning "CON- 
 TIMUED"), or the symbol V (meaning "END"), 
 whichever applies. 
 
 Un des symboles suivants apparaitra sur la 
 dernidre image de chaque microfiche, selon le 
 cas: le symbole — »- signifie "A SUIVRE", le 
 symbole V signifie "FIN". 
 
 Maps, piates, charts, etc., may be filmed at 
 different reduction ratios. Those too large to be 
 entirely included in one exposure are filmed 
 beginning in the upper left hand corner, left to 
 right and top to bottom, as many frames as 
 required. The following diagrams illustrate the 
 method: 
 
 Les cartes, planches tableaux, etc., peuvent dtre 
 film^s d des taux de reduction diff^rents. 
 Lorsque le document est trop grand pour dtre 
 reproduit en un seul cliche, it est filmd d partir 
 de Tangle sup^rieur gauche, de gauche d droite, 
 et de haut en bas, en prenant le nombre 
 d'images n^cessaire. Les diagrammes suivants 
 illustrent la m^thode. 
 
 1 
 
 2 
 
 3 
 
 32X 
 
 1 
 
 2 
 
 3 
 
 4 
 
 5 
 
 6 
 
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. 
 
 :'^ 
 
 
 5 ? r 
 
 * • * 
 
 
 .1. »ios!: A Co, 
 
r' 
 
 DA 
 
 JkMV«^li<l«: ^.(M c*VA* 
 
 -^rrERiz-'N Cm 
 
 U' 
 
M"* 
 
 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 ■- • 
 
 » • • J 
 
 
 '\.^ 
 
 » * «-. 
 
 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 * > • * 
 
 » • • • 
 
 Ei 
 
! 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. 
 
I 
 
 N 
 
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. 
 

 i 
 
■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^ \ 
 
 " ^ 
 
 ^•? 
 
 x 
 
 J 
 
 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. 
 
 "r 
 

 \ i 
 
 / 
 
 / 
 
 r 
 
 
 
 If ■•^:; 
 
 
 "9 
 
 ™ 
 
 ■•«&: 
 
 \ 
 
 ^^^'ji- 
 
 I. 
 
 h. 
 
 u 
 
 
 I" 
 
 .^' 
 
 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. ' 
 
il 
 
 ■ 
 
 cont 
 
 ': ' 1 
 
 thei 
 
 ^H 
 
 ence 
 
 ^^1 
 
 T 
 
 I 
 
 whe 
 
 m 
 
 " be; 
 
 ^1 
 ^ 1 
 
 citie 
 seen 
 
 I 
 
 of ai 
 
 ^ 1 
 
 one 
 
 I 
 
 give 
 
 1 
 
 of w 
 
 - . : ..|. - ■ 
 
 nece 
 
 1 
 
 less. 
 
 ■;"'■ 1 
 
 you 
 
 1 
 
 sion, 
 
 1 
 
 • 
 

 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. 
 
 11 
 
 1-1' 
 
 v\\ 
 
 
 m 
 
 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 I lit I . .v 
 
 -« ,< l<lll l . l 1 1 
 
Prcf'trc. 
 
 IX 
 
 
 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. 
 
 A 
 
 / 
 
 
 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" 
 
 i 
 
 3 
 
 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- 
 
 wi 
 
 ^ 
 
 \y 
 
I 
 
 3 
 
 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. 
 
 XV 
 
 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.. 
 
m 
 
 
 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> 
 
 i 
 
 I 
 
mw 
 
 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." 
 
XX 
 
 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 
 
i 
 
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, 
 
 5 
 
 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 
 
6 
 
 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. 
 
 9 
 
 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. 
 
10 
 
 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. 
 
 11 
 
 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( 
 
 13 
 
 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 
 
14 
 
 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. 
 
 15 
 
 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 
 
16 
 
 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). 
 
 17 
 
 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. 
 
18 
 
 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 
 
01 
 
 aze. 
 
 10 
 
 c 
 
 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 
 
20 
 
 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. 
 
 21 
 
 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. 
 
22 
 
 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>. 
 
 23 
 
 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 
 
24 
 
 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. 
 
 25 
 
 (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. 
 
 -^ ^ — ' — 
 
2G 
 
 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. 
 
 27 
 
 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 ; 
 
28 
 
 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 
 
 To 
 
 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 
 
 es 
 
 Jinir 
 
 ■then tht 
 
 W^Pper. 
 
 •"!• a mi 
 
 P"iip an 
 
 W^i' the c 
 
 1 
 
Oyster Soap. 
 
 29 
 
 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. 
 
so 
 
 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^, 
 
 31 
 
 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 
 
00 
 
 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 
 
34 
 
 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 
 
3G 
 
 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. 
 
 37 
 
 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. 
 
38 
 
 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. 
 
 39 
 
 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 
 
40 
 
 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. 
 
 41 
 
 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. 
 
 43 
 
 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 
 
44 
 
 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. 
 
 45 
 
 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 
 
4G 
 
 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 
 
 4 
 
Ai 
 
 
 ^ 
 
 .% 
 
 
 
 IMAGE EVALUATION 
 TEST TARGET (MT-3) 
 
 1.0 
 
 I.I 
 
 IIIIIM 
 
 illM 
 
 m 
 
 IIIIM 
 ||22 
 
 [2.0 
 
 1.8 
 
 
 1.25 
 
 1.4 
 
 1.6 
 
 
 ^ 6" — 
 
 
 
 ► 
 
 V} 
 
 <? 
 
 /}. 
 
 '^1 
 
 e. 
 
 e-A 
 
 ^W ^' 
 
 'J 
 
 
 o 
 
 /a 
 
 7 
 
 //a 
 
 Photographic 
 
 Sciences 
 Corporation 
 
 23 WEST MAIN STREET 
 
 WEBSTER, N.>. 14580 
 
 (716) 872-4S03 
 
* 
 
■■■i 
 
 50 
 
 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. 
 
 61 
 
 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, 
 
52 
 
 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. 
 
 53 
 
 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 
 
54 
 
 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 
 
5G 
 
 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 
 
 67 
 
 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. 
 
58 
 
 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. 
 
 59 
 
 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 
 
GO 
 
 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. 
 
 61 
 
 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. 
 
62 
 
 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. 
 
 63 
 
 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. 
 
 65 
 
 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 
 
66 
 
 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. 
 
 67 
 
 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. 
 
68 
 
 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. 
 
 GO 
 
 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 
 
70 
 
 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. 
 
72 
 
 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. 
 
 78 
 
 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. 
 
74 
 
 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. 
 
7G 
 
 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 
 
IB 
 
 A Very Good and Usefid White Sauce. 
 
 77 
 
 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 
 
78 
 
 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. 
 
80 
 
 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. 
 
 83 
 
 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. 
 
82 
 
 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. 
 
 88 
 
 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. 
 
 85 
 
 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 
 
86 
 
 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, 
 
88 
 
 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. 
 
 80 
 
 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 
 
90 
 
 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. 
 
 91 
 
 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 
 
92 
 
 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. 
 
 03 
 
 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 
 
04 
 
 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. 
 
 95 
 
 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 
 
96 
 
 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. 
 
 97 
 
 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 
 
98 
 
 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. 
 
 99 
 
 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. 
 
 TO 
 
 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 
 
 8 
 
lU 
 
 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 
 
SMAGE EVALUATION 
 TEST TARGET (MT-S) 
 
 k<0 
 
 
 .rf" 
 
 "w m^'^ ^ ///// 
 
 1.0 
 
 I.I 
 
 " IM 
 
 m iiiiiM 
 
 = II 
 
 IIIIIM 
 
 |||22 
 [2.0 
 
 1.6 
 
 pm 
 
 <»/ 
 
 V. 
 
 /. 
 
 .Jt 
 
 
 o 
 
 7 
 
 n 
 
 Photographic 
 
 Sciences 
 Corporation 
 
 23 WEST MAIN STREET 
 
 WEBSTER, NY. 14580 
 
 (716) 872-4503 
 
 V 
 
 A^ 
 
 ^N 
 
 
 ^5^ 
 
 \\ 
 
 
 <».V^ 
 
 %^ 
 
 ^ 
 
 % 
 
:% ^ ^0 
 
 6^ 
 
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. 
 
P" 
 
 mplc pvo- 
 
 1, a n< I till- 
 
 liniiUs for 
 
 pound uf 
 
 let it soiiW 
 colt I wea- 
 
 a 
 
 th Jrawn 
 
 be flakeJ. 
 ttei- sprea'l 
 ;lie bottt'iii 
 Jter it liii> 
 1 place a 
 
 Liu I 1 
 
 ter; i 
 
 If tlie 
 f too 
 
 out aiui 
 ,1 set back 
 
 m 
 
 :e\ve 
 
 r or '^ 
 
 then tlisli. 
 
 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 
 
 oo 
 
 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, 
 
w 
 
 15: 
 
 i) 
 
 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 
 
 13 
 
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 
 
im 
 
 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| 
 
 to 
 
 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. 
 
 m 
 
 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. 
 
 a 
 
 to 
 
 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. 
 
 I 
 
 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. 
 
 1 
 
 of wliij 
 
 1 
 
 mix v( 
 
 1 
 
 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 
 
 of 
 
 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 
 
 I 
 
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 
 
IMAGE EVALUATION 
 TEST TARGET (MT-3 
 
 ^(5 
 
 
 
 
 <=/ 
 
 !.0 
 
 I.I 
 
 141 IIM 
 
 112 
 
 IM 
 
 i^ U 
 
 1.8 
 
 1 
 
 1.25 
 
 zr: : 1 
 
 1.4 
 
 1.6 
 
 
 
 
 6" 
 
 
 ► 
 
 Vi 
 
 <p^ 
 
 % 
 
 'cf^l 
 
 a 
 
 
 >1*. 
 
 
 o 
 
 7 
 
 ^i 
 
 w 
 
 Photographic 
 
 Sciences 
 Corporation 
 
 ^ 
 
 S 
 
 ^ ... 
 
 ^^^^ 
 
 ^^ ^ 
 
 
 
 ;\ 
 
 c^-L^-^^ ^^^ 
 
 23 WEST MAIN STREET 
 
 WEaSTER.N.Y. I4S80 
 
 (716) 872-4503 
 
 1^ 
 

 &=>/ 
 
 m 
 
 KB 
 
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. 
 
 ;i 
 
 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 
 
 PI 
 
 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. 
 
 II 
 
 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. 
 
 17 
 

 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 
 
 i 
 
Rice C(d:cK 
 
 1>()1 
 
 ,vith 
 iven. 
 
 V. 
 
 (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 
 
 v. 
 
 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 
 
 \l 
 
 
 
 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 
 
 20 
 
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, 
 
wm 
 
 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 
 
 Nt 
 
 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. 
 
 *»■'""■ to taste oni cmff, "''^ """ "f f'-oan, of Sir 
 
 '-^^ =' thi.k .x^"'L';tVthr,ro:i..:'''«^'^""'^^^^^^^^^^^^^ 
 
 «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 
 
 .1 
 
 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. 
 
■>'?).. 
 
 "% 
 
 
 ■^%. 
 
 
 IMAGE EVALUATrON 
 TEST TARGET (MT-3) 
 
 1.0 
 
 I.I 
 
 1.25 
 
 ^5^ 
 
 IIM 12.5 
 
 112 
 
 
 1.4 
 
 2.2 
 
 2.0 
 
 1.8 
 
 1.6 
 
 p^ 
 
 % 
 
 
 <>. 
 
 
 d? 
 
 ^;^ 
 
 r4 
 
 / 
 
 v9% 
 
 "-///. 
 
 Photographic 
 
 Sciences 
 Corporation 
 
 r\ 
 
 ¥ 
 
 
 \\ 
 
 <«)». "" 
 
 
 cS^ 
 
 % 
 
 O 
 
 >V^ 
 
 23 WEST MAIN STREET 
 
 WEBSTER, N.Y. 14580 
 
 (716) 8/2-4503 
 
 
& 
 
 .<? 
 
 
 
 cS^ 
 
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. 
 
 22 
 
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, 
 
 c5 
 
 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 
 
 23 
 
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- 
 
 24 
 
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 
 
w 
 
 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. 
 
 3 
 
 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 
 
 f 
 
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. 
 
 f, 
 
 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. 
 
 
 
 NE 
 
 (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. 
 
 "I 
 
 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. 
 
 26 
 
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- 
 
 I 
 
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. 
 
 27 
 
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. 
 

 
 
 '^■ 
 
 V 
 
 IMAGE EVALUATION 
 TEST TARGET (MT-3) 
 
 I 
 
 1.0 
 
 1144 IIIJM IM 
 
 12.2 
 
 I.I 
 
 ■ 4 
 
 1.25 
 
 1.4 
 
 2.0 
 
 1.6 
 
 Photographic 
 
 Sciences 
 Corporation 
 
 / 
 
 o 
 
 <£»., 
 
 
 4?r 
 
 ma 
 
 ^A 
 
 4. 
 
 ^Nj 
 
 \ 
 
 iV 
 
 iv 
 
 %^ 
 
 
 6^ 
 
 ^ 
 
 %^ 
 
 'ij)" 
 
 23 WEST MAIN STREET 
 
 WEBSTER, N.Y. 14SS0 
 
 (716) 872-4503 
 
 <i> 
 

 6^ 
 
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. 
 
 Tl 
 
 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. * 
 
 28 
 
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. 
 
 o 
 
 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;> 
 
 ro 
 
 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 
 
 29 
 
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 
 
 r. 
 
 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. 
 
 1 
 
 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 
 
 
 
 
 
 
 i) 
 
 
 
 
 
 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 
 
IMAGE EVALUATION 
 TEST TARGET (MT-3) 
 
 /. 
 
 V 
 
 .^ 
 
 
 
 
 Cp- 
 
 % 
 
 % 
 
 i/j 
 
 & 
 
 I 
 
 1.0 
 
 1.25 
 
 ^ IIIIM 
 .i^ IIIIM 
 
 Z m 
 c 1^ 
 
 2.0 
 
 11= 
 
 U III 1.6 
 
 .^ 
 
 
 <^m >?^' 
 
 VI 
 
 
 ^ 
 
 &>. 
 
 ^ 
 
 //% 
 
 /f^ 
 
 # 
 
 ^ 
 
 / 
 
 Photographic 
 
 Sciences 
 Corporation 
 
 f^ 
 
 A 
 
 <^ 
 
 \\ 
 
 23 WEST MAIN STREET 
 
 WEBSTER, NY. 14580 
 
 (716) 872-4503 
 
 "9> 
 
 V 
 
 ^ 
 
 
 \ 
 
 % 
 
 v^^ 
 
 % 
 
 'U^ 
 
I 
 
 L-P- 
 
 I 
 
 \ 
 
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 
 
 k 
 
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. 
 
 1. 
 
 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. 
 
 2. 
 
 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 
 
 3. 
 
 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 
 
 fl 
 
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. 
 
 i) 
 
 45 
 
 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 
 
 35 
 
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. 
 
 Tl 
 
 .,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 
 
 lo 
 
 k( 
 
 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 
 
 36 
 
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, 
 
A^ 
 
 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 
 
 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. 
 
 W 
 
 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 
 
 10 
 
 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 
 
 37 
 
 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 
 
 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 
 
 im 
 
 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 
 
 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 
 
 38 
 
m 
 
 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 
 
 .. 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 
 
 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 
 
 'i 
 
 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 
 
 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 
 
 440 
 
 440 
 
 ead . . . 440 
 
 440 
 
 141 
 
 441 
 
 441 
 
 441 
 
 442 
 
 442 
 
 442 
 
 442 
 
 ELKKES. 
 
 448 
 
 449 
 
 44!) 
 
 449 
 
 449 
 
 ast. . 450 
 
 450 
 
 4a 
 
 .... 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 
 
 
 498 
 
 
 498 
 
 
 499 
 
 Juice 
 
 Stomachic. 
 
 498 
 499 
 499 
 
 
 499 
 
 Beef. .. 
 
 .592 
 502 
 
 Meats 
 
 502 
 502 
 
 
 503 
 503 
 
 horned Beef 504 
 508 
 
 . .509 
 
 18 
 
 ollars 
 
 j1« 
 
 m Failing. 
 
 . 509 
 . 509 
 . 510 
 . 510 
 .510 
 
 511 
 
 
 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 
 
 522 
 
 522 
 
 522 
 
 522 
 
 522 
 
 522 
 
 522 
 
 523 
 
 523 
 
 523 
 
 524 
 
 524 
 
 524 
 
 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 
 
m 
 
 Pack 
 
 539 
 
 M9 
 
 Jerry Juice.. . 539 
 
 539 
 
 for Invakla . . 540 
 
 ■ 540 
 
 DIES. 
 
 1)8 544 
 
 h 546 
 
 545 
 
 545 
 
 545 
 
 e and Teeth.. 546 
 
 54G 
 
 leumatiam . . . 546 
 
 546 
 
 547 
 
 547 
 
 547 
 
 ire for C'ancer 547 
 
 ion 548 
 
 iiiH 548 
 
 548 
 
 n 548 
 
 for Warts. . . 54t» 
 
 eat 549 
 
 lin 540 
 
 556 
 
 556 
 
 566 
 
 557 
 
 557 
 
 558 
 
 558 
 
 558 
 
 Harness, &c. . 558 
 ver (excellent) 558 
 
 550 
 
 nel or Burnt 
 
 559 
 
 tliag 559 
 
 •-e 560 
 
 iutter 560 
 
 560 
 
 561 
 
 561 
 
 ^k 561 
 
 of Silver .... 561 
 imily Meals. . . 563 
 
 )te8, &c 568 
 
 572