f/At/u- ^v^. J. THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA LOS ANGELES , Whose registered trade mark is "AX BILLY," Keeps one of the best CASH GROCERY STORES in California. He Finest Butter in He State. =g, ^ In fact, AX BILLY 0F If you AX BILLY, You get the BEST and Pay LESS for it Than some other fellow would charge. They all say it pays to FRANK E. SMITH Silverware, * Spectacles, * Eyeglasses * and OPBRA GLASSES. FINE WATCH REPAIRING IN ALL ITS BRANCHES. No. 98 South First Street, San Jose. QUICK*MEAL! LEADS ALL COMPETITION. yffHE burners of the "QuiCK MEAL" ^ Stoves are not operated by a Needle Valve, but by a "Switch Valve," which, when closed, shuts off the gas- oline from the screw threads entirely, thereby making leaks impossible. But the distinctive feature of the " QUICK MEAL" the "taking point" which gives it the advantnge of all other stoves will never be changed i. e., the simplicity and ease with which it can be opened, closed and regulated. There are no thumb screws to turn, to burn the fingers with and to confuse people. The patent lever valve is a "dead open and* shut." When the little knob is pushed over to the word "Open," it is open, and when it is pushed to the word "Closed," it is closed, and no mistake. That is all there is to it. No one can use it wrong. Our Patent Safety Tank Attachment, with which all the " QUICK MEAL" are fur- nished, has been so improved and perfected that it not only necessitates the extinction of every light, but no burner can be relit before the "Filler Cap" has been properly closed. The fittings and finish of the Stoves are of the best. The Strong Point in the "QUICK MEAL" is the Simplicity of the Lever Handles -with -which the Stove is operated. AQKNT, 4 152 South First Street, JOSE. TEMPERANCE WRITTEN BY IT/PS, A* lecFy (T, C)rr)ifr) ; FOR THE BENEFIT OF ALL HOUSEKEEPERS. SECOND EDITION. SAN JOSE, CAL.: MERCURY BOOK AND JOB PRINTING OFFICE. 1887. "All things that are both great and small, One glorious author formed them all. This thought may all repining quell What serves our purpose, serves us well," PRKKACK. "Up with the temperance banner! And let it float on high! Our sacred watchword, duty. Our motto, victory." A Temperance Cook Book is one of the great necessities of tbe age. There should be nothing in our eatables to awaken the ap- petite of the reformed, and we certainly want nothing to cultivate a taste for intoxicating drinks in the young. With this view, I bring this, my second volume before the public, as a guide and assistant to all housekeepers not claiming superiority over the many cook books already in the market only so far as liquor and extravagance is concerned. Most of the cook books are made up of recipes to expensive for common cooking, and lack explana- tions, which the housekeeper sadly needs in arranging her cook- ery. This want I have supplied by explaining minutely every recipe, showing just how all the ingredients should be put to- gether, and have adopted measures instead of weights as far as I could, so that any person using them cannot fail to cook well if the rules are strictly followed. Having had years of experience in cooking, I feel competent to offer this book as the long-needed help to housekeepers. There are many valuable recipes in it, which I have selected and tried with good results. In submitting this work to the judgment of the public, the writer indulges the hope that the protracted labor and unremit- ting care she has bestowed upon it have resulted in the produc- tion of a cook book which will be found to answer the purpose for which it is intended. SAN JOSE, CAL., May 1st, 1887. PRINTED AT THE MERCURY STEAM BOOK AND JOB OFFICE, SAN JOSE, CAL. The delicate and proper blending of savors is the chief art of good soup making. There is no dish, perhaps, which comes to the table that gives such general satisfaction as well prepared soup. Put the meat into cold water, and let it heat slowly. This dis- solves the gelatine, allows the albumen to distngage, and the scum to rise, and diffuses the savory part of the meat. But if the soup is over a hot fire the albumen coagulates and hardens the meat, prevents the water from penetrating, and the savory part from disengaging itself. Thus the broth will be without flavor, and the meat tough. Allow about two tablespoonfuls of salt to four quarts of soup, where there are many vegetables, and one and a half where there are few. If more water is needed, use boiling water, as cold or lukewarm spoils the soup. Soup should never be suffered to stand in any vessel, (tin, copper or iron), to get cold, but if not to be used at once, pour it off while hot in- to a shallow, well glazed earthen dish. It should be strained before putting away. Soup is much better to be allowed to cool, and used the second day, as then all grease can be removed. A shank bone should be well cracked (that the marrow may be extracted), put on to cook in cold water, allowing a full quart for every pound of beef, and by a very gradual heat come to a slow simmer, which should be kept up for five or six hours. Soup on no account should be allowed to boil, except for the last fifteen minutes, to cook the vegetables in finishing. Do not add the salt until the meat is thoroughly done, as it has a tendency to harden the fibers and restrain the flow of juices. Thickened soups re- quire more seasoning nearly double the quantity used for thin soups. Stock made from meat without bone or gristle, will not 6 SOUPS. jelly, but will taste very much like good beef tea. Never boil vegetables with it, as they will cause it to become sour. An eco- nomical soup-stock may be made of steak or roast beef bones, adding a piece of fresh meat, or none at all, and allowing it to simmer at least five hours; strain, remove all the fat the next day, and it will be ready for use. BEEF SOUP. Six pounds of lean beef. The shin is a good piece for this pur- pose. Have the bone well cracked, carefully extracting the mar- row, every bit of which should be put into the soup. Six quarts of water. The stock must be prepared the day before the soup is needed. Put the beef, bones and all with the water, in a close vessel and set it where it will heat gradually. Let it boil very slowly for six hours at least, only uncovering the pot once in a while to see if there is danger of the water sinking too rapidly. Should this be the case, replenish with boiling water, taking care not to put in too much. During the seventh hour, take out the meat and set the soup away, closely covered, until next morning. About an hour before dinner, remove the cake of fat from the sur- face of the stock, set the soup over the fire, and throw in a little salt to bring up the scum. When this has been skimmed off carefully, put in your vegetables. These should be : Two carrots, three turnips, one-half head of white cabbage, one pint of green corn or dried shaker corn, soaked over night, one head celery, one quart to-natoes. These should be prepared for the soup by slicing them very small, and stewing them in barely enough water to cover them, until they break to pieces. Cook the cabbage by itself in two waters throwing the first awaj r . The only exception to the general dissolution, is in a single car- rot, which should likewise be cooked alone and whole, until thor- oughly done, and set aside to cool, when the rest of the vegeta- bles, with the water in which they were boiled, are added to the soup. Eeturn the pot to the fire with the vegetables and stock, and boil slowly for half an hour from the time ebullition actually begins. Strain, without pressing, only shaking and lightly stir- ring the contents of the colander. The vegetables having been SOUPS. 7 added with all their juices already cooked, much boiling and squeezing are not needed, and only make the soup cloudy. Cut the reserved carrot into dice and drop into the clear liquor after it is in the tureen; also, if you like, a handful of vermicelli, or macaroni which has been boiled tender in clear water. The sea- soning of this excellent soup is a matter of taste. Some use only salt and white pepper. Others like with this a few blades of mace, and boil in the stock a handful of sweet herbs. Send to the ta- ble very hot, and have the soup-plates likewise heated. AMBER SOUP, OB BOUILLON. This soup is served at almost all company dinners. There can be no better choice, as a heavy soup is not then desired. Ingredients: A large soup-bone (say two pounds), a chicken, a small piece of ham, one onion, two sprigs of parsley, half a small carrot, half a small parsnip, one stick of celery, three cloves, pepper, salt, a gallon of cold water, whites and shells of two eggs, and caramel for coloring. Let the beef, chicken and ham boil slowly for five hours; add the vegetables and cloves, to cook the last hour, having first fried the onion in a little hot fat, and then in it stick the cloves. Strain the soup into an earthen bowl and let it remain over night. Next day remove the cake of fat on the top, take out the jelly, avoiding the settlings, and mix into it the beaten whites of eggs with the shells. Boil quickly for half a minute; then, placing it on the hearth, skim off carefully all the scum and whites of the eggs from the top, not stirring the soup itself. Pass this through the jelly bag, when it should be quite clear. The soup may then be put aside, and reheated just before serving. Add then a large tablespoonful of caramel, as it gives it the rich color, and also a slight flavor. Of course, the brightest and cleanest of kettles should be used. This soup is to be served in cups at dinner parties. To MAKE CARAMEL FOR COLORING BROTH. Put into a porcelain sauce-pan, say half a pound of sugar and a tablespoof ul of water. Stir it constantly over the fire until it has a bright, dark-brown color, being very careful not to let it bnrn; then add a teacupful of water and a little salt. 8 , SOUPS. MOCK-TURTLE, OK CALF'S HEAD SOUP. One large calf's head, well cleaned and washed; four pig's feet, well cleaned and washed. This soup should be prepared the day before it is to be served. Lay the head and feet in the bottom of a large pot, and cover with a gallon of water. Let it boil three hours, or until the flesh slips easily from the bones. Take out the head, leaving in the feet, and allow these to boil steadily while you cut the meat off the head. Select with care, enough meat to till a teacup, and set it aside to cool. Remove the brains to a sau- cer and also set aside. Chop the rest of the meat with the tongue very fine, season with salt, pepper, powdered marjoram and thyme, a teaspoonful of cloves, the same of mace, half as much allspice, and a grated nutmeg and return to the pot. When the flesh boils from the bones of the pig's feet, take out the latter, leaving in the gelatinous meat. Let all boil together slowly with- out removing the cover, for two hours more; take the soup from the fire and set it away until the next day. An hour before din- ner, set on the stock to warm. When it boils, strain carefully and drop in the meat you have reserved, which, when cold, should be cut into small squares. Have these all ready, as well as the force meat balls. To prepare these, rub the yolks of five hard- boiled eggs to a paste, in a wedgewood mortar or in a bowl, with the back of a silver tablespoon, adding gradually the brains to moisten them; also a little butter and salt. Mix with these two eggs beaten very light; flour your hands and make this paste in- to balls about the size of a pigeon's egg. Throw them into the soup five minutes before you take it off the fire; stir in a large tablespoonful of browned flour rubbed smooth in a little cold water, let it boil up, and finish the seasoning by adding the juice of a lemon. It should not boil more than half an hour on the second day. Serve with sliced lemon. Some lay the slices on top of the soup, but the better plan is to pass to the guests a small dish containing several slices. WHITE SOUP Very nice. Take a knuckle of veal, one carrot, one turnip, one onion, and boil four hours. Before taking it up, stir in a tablespoonful of ground rice, wet up with cold water. Strain through a seive, SOUPS. always. Next day, half an hour before dinner, put it over the iire; just before serving, take half a pint of cream, one-half of milk, and pour, or rather mix, with three small eggs, beaten. Add this to the soup, stirring rapidly. Lift immediately from the fire. Season with salt and pepper before adding the eggs and cream. OKRA SOUP. Fry one chicken, when cut up, to a light brown, and also two slices of bacon. Pour on to them three quarts of boiling water. Add one onion and some sweet herbs, tied in a rag. Simmer them gently three hours and a half. Strain off the liquor, take off the fat, and then put the ham and chicken, cut into small pieces, into the liquor. Add half a teacupfulof okra, cut up; if dry, the same quantity; also half a teacupful of rice. Boil all half an hour, and just before serving add a dozen oysters, with their juice. Okra is a fine vegetable, especially for soups, and is easily culti- vated. It is sliced and dried for soups in winter. NOODLE SOUP. Take two chickens (old ones are best) and prepare them as you would for roasting, filling them with a bread dressing, and put them in a pot with boiling water to cover them. Simmer them slowly till they are tender enough to run a fork through easily, then you can put them in the oven and brown them for the table. Take the water the chickens have been boiled in and stir in a pint of prepared noodles. Season with pepper and salt. ITALIAN SOUP. Put into three pints of boiling water the remains of a cold fowl, or a piece of cold roast beef, or a ham bone; add one handful of Lima beans; one quart of tomatoes with their skins off; one tea- cupful of rice, and two onions sliced and fried a good brown; one large spoonful of butter; pepper and salt to taste. Let the soup boil about twenty minutes; then cut off the corn from three cobs and add to the soup. This soup requires about three-fourths of an hour to make, and is very nice. The fried onion is absolutely nec- essary. A few sliced Irish potatoes can be added. 10 SOUPS. MACARONI SOUP. Take six pounds of beef, and put it into four quarts of water, with two onions, one carrot, one turnip, and a head of celery. Boil it down three or four hours slowly, till there are about two quarts of water, and let it cool. Next day take off the grease, without shaking the sediment, and pour it off into the kettle, half an hour before dinner (leaving the sediment out), and add salt to suit the taste, a pint of macaroni, broken into inch pieces, and a tablespoonful and a half of tomato catsup. BOUILLON. Six pounds beef, six quarts of water, pepper and salt to taste. Take a piece of round or next to the neck, wash clean and put it into the kettle with the water. Simmer it all day till there are about two quarts of soup, and let it cool. Next day take off the grease and pour the soup into a clean kettle, leaving the sediment out; add salt and pepper to suit the taste. Let it come to a boil, and serve in cups. OX-TAIL SOUP. Two ox-tails, one onion, two carrots, one stock of celery, a lit- tle parsley, and a small cut of pork. Cut the ox-tails at the joints, slice the vegetables, and mince the pork. Put the pork into a stew-pan. When hot, add first the onions; when they be- gin to color, add the ox-tails. Let them fry a short time. Cut them to the bone, that the juice may run out in boiling. Put both the ox-tails and fried onions into a soup-kettle, with four quarts or cold water. Let them simmer for about four hours; then add the other vegetables with three cloves stuck in a little piece of onion, and pepper and salt. As soon as the vegetables are well cooked, the soup is done. Strain it. Select some of the joints (one for each plate), trim them, and serve them with the soup; or, if preferred, the joints may be left out. GIBLET SOUP. Take the feet, neck, pinions, and giblets of two fowls, and add a pound and a half of veal, and a slice of lean ham. Pour on three quarts of cold water, and boil gently till the meat is SOUPS. 11 very soft. Strain off the liquor, and when cold, take off the fat. Cut the giblets and meat into half -inch pieces; add a tablespoon- ful of flour with one of butter, and some of the soup to thin it. Then put into the soup the butter and meat, with some sweet herbs tied in a bag, with salt to your taste. Boil it half an hour and serve. VENISON SOUP. Three pounds of venison. What are considered the inferior pieces will do. One pound of ham or salt pork, one onion, one head of celery. Cut up the meat; chop up the vegetables, and put on with just enough water to cover them, keeping on the lid of the pot all the while, and stew slowly for one hour. Then add two quarts of boiling water, with a few blades of mace and a doz- en whole peppers. Or, should you prefer, a little cayenne. Boil two hours longer; salt and strain. Return the liquor to the pot; stir in a tablespoonful of butter, thicken with a tablespoonful of browned flour wet into a smooth thin paste, with cold water; add a tablespoonful of Worcestershire or other pungent sauce. HARE OK RABBIT SOUP. Dissect the rabbit, crack the bones, and prepare precisely as you would the venison soup, only putting in three small onions instead of one, and a bunch of sweet herbs. Hare which are too tough to be cooked in any other way, make excellent game soup. Also the large gray squirrel of the Middle and Southern States. RICH VEAL SOUP. Take three pounds of the neck of veal, cut it in pieces and put it with the bones (which must be broken up), into a kettle with two quarts of water. Stew it till the meat is done to rags, and skim it well; strain it and return to the kettle. Blanch and pound to a smooth paste a quarter of a pound of sweet almonds, and mix them with the yolks of six hard boiled eggs mashed smooth, and a pint of cream, which must first have been boiled or it will cur- dle the soup, and let it boil afterwards about three minutes, stir- ring all the time. Lay in the bottom of the tureen some slices of toast, pour the soup on it and send it to the table. 12 SOUPS. TOMATO SOUP. (No. 1.) Six pounds of beef (shank bone is the best), sixteen medium- sized tomatoes, one onion, four potatoes. Put the meat over to boil at seven o'clock A. M. (if you wish your dinner at one o'clock). Add the onion when you put the meat on to boil. At ten o'clock put in your tomatoes and potatoes nicely sliced. At twelve o'clock take out the meat, chop up enough to thicken the soup and put back into the kettle to boil. Half an hour before din- ner strain all through a colander; put back into the kettle, season with salt and pepper to suit taste; give the soup a lively boil. Put in a tureen and send to the table. MEATLESS TOMATO SOUP. (No. 2.) One quart tomatoes, one of water; stew till soft; add teaspoon- ful soda, allow to effervesce and add a quart of boiling milk, salt, butter, and pepper to taste, with a little rolled cracker; boil a few minutes and serve. TURNIP SOUP. Knuckle of veal, well cracked; five quarts of water. Cover closely and stew gently for four hours, the day before the soup is wanted. On the morrow, skim off the fat and warm the stock gradually to a boil. Have ready an onion and six large winter or a dozen small summer turnips, sweet marjoram or thyme minced very finely. Put these into the soup and let them simmer to- gether for an hour. Strain, return to the fire and add a cup of milk, in which has been stirred a tablespoonful of butter. Sea- son with salt and pepper; let it boil up once, stirring all the time, as is necessary in all soups where milk is added at the last, and remove instantly, or it will scorch. VEGETABLE OYSTER SOUP. Three dozen oysters pared and sliced thin; cook in one quart of water one hour; add pepper, salt and butter to taste. Let the soup boil fifteen minutes longer; then add one quart of rich milk; let it come to a boil; add three tablespoonfuls of rolled cracker. Serve hot. SOOTS. 13 CORN SOUP. One-lialf dozen ears of corn, and with a sharp knife score each row of grains, then with the back of the knife scrape out the niilk. Have a quart of boiling water, put in the cobs and let them boil a few minutes, just to give the soup the sweetness of the cob. Lift them out and pour in the scraped corn, and let it boil ten or fifteen minutes, then add a pint of milk, a piece of butter about the size of an egg, let it just come to a boil; season with pepper and salt. GREEN PEA SOUP. Four pounds of beef, or a knuckle of veal, to which you may add a pound of bacon. Cut them in pieces and put them in the soup-kettle with a sprig of mint and five quarts of water. Boil moderately fast and skim it well. When the meat boils to pieces, strain it out and put to the liquor a quart of young green pease. Boil them until they are entirely dissolved, and have thickened the soup and give it a green color. BEAN SOUP. Soak a pint of white beans over night. Then put them on the fire, with three quarts of water; one onion fried or sauted in a little butter; two potatoes, partly boiled in other water; a small cut of pork, one red pepper, a small piece of cabbage, and salt. Let it all boil slowly for four or five hours. Pass it through a col- ander. Return the pulp to the fire. Put into the tureen croutons of bread, cut in half inch pieces, and fry brow r n on all sides in a little butter. Pour the soup into the tureen and serve hot. Some add broth, celery, one or two cloves and carrot to bean soup. A little mustard added to bean soup makes a pleasant change. Some add cream at the last moment. Or, a very good bean soup can be made from the remains of baked beans the brown baked beans giving it a good color. Merely add water and a bit of onion; boil it to a pulp, and pass it through a colander. SPLIT PEA SOUP Dried. One gallon of water, one quart of split pease soaked over night, one pound of salt pork, cut into bits an inch square, one-half 14 SOUPS. pound beef. Put over the fire, and boil slowly for two Lours, or until the quantity of liquor does not exceed two quarts. Pour in- to a colander, and press the pease through it with a wooden or silver spoon. Return the soup to the pot, adding- a small head of celery, chopped up, a little parsley, or, if prefered, summer savory or sweet marjoram. Have ready three or four slices of stale bread, which have been fried in butter until they are brown; cut into slices and scatter them upon the surface of the soup after it is poured into the tureen. POTATO SOUP. Two quarts of water, five medium-sized potatoes, one fourth of a head of cabbage, three medium-sized onions, yolks of two eggs, two tablespoonfuls of flour, one pint of sweet milk, piece of butter the size of an egg. Put the water into a kettle, pare, wash and slice the potatoes, chop the onions, and cut the cabbage very fine; put them all into the kettle, and boil till tender; then mash all together, fine. Add more water if needed; beat the yolks very light and add them to the milk, with the flour previ- ously rubbed to a smooth paste with a little cold milk. Stir this into the boiling soup. Butter, pepper, and salt to taste. VERMICELLI SOUP. Four pounds lamb, from which every particle of fat has been removed, one pound of veal, one slice of corned ham. five quarts of water. Cut up the meat, cover it with a quart of water, and set it back on the range to heat very gradually, keeping it cover- ed closely. At the end of an hour, add four quarts of boiling water, and cook until the meat is in shreds. Season with salt, sweet herbs, one chopped shallot, teaspoonful of Worcestershire sauce, and when these have boiled in the soup for ten minutes, strain and return to the fire. Have ready about a third of a pound of vermicelli, which has been boiled tender in clear water. Add this; boil up once, and pour out. In all recipes in which ham is mentioned as seasoning, reference is made to corned, not smoked pork. The smoke imparts an undisguisable, and to many, an unplesant flavor, especially to delicate soups and ragouts. SOUPS. 15 OXION SOUP. Put into a sauce-pan butter size of an egg. Clarifyed grease, or the cakes of fat saved from the top of stock, or soup. When very hot, add two or three large onions, sliced thin; stir, and cook them well until they are red; then add a full one-half teacup ful of flour. Stir this also until it is red, watching it constantly that it does not burn. Pour in about one pint of boiling water; add pepper and salt. Mix it well and let it boil a minute; then pour it into the soup-kettle, and place it at the back of the range until almost ready to serve. Add then one and a half pints of boiling milk, and two or three well mashed boiled potatoes. Add to the potatoes a little of the soup at first, then more, until they are smooth, and thin enough to put into the soup-kettle. Stir well and smoothly together; taste, to see if the soup is properly seasoned with pepper and salt, as it requires plenty, especially of the latter. Let it simmer a few moments. Put pieces of toast- ed bread in the bottom of the tureen. Pour over the sojup, and serve very hot. RISH SOUPS. OYSTER SOUP. (No. 1.) Drain the oysters from the liquor and strain the liquor. Put in the stew-kettle a teacupful of hot water and a quart of rich new milk. When it comes to a boil turn in the oysters, and when hot again, add the strained liquor. Take a large lump of butter a good tablespoon!' ul and press it in a tablespoonful of flour to thicken it. Stir this into it and let it just come to a boil. You may add a blade of mace or a little grated nutmeg; also, a head of celery cut into small pieces, if you have it. OYSTER SOUP. (No. 2.) One quart of oysters, one quart of milk, two tablespoonfuls of butter, one pint of water. Strain the liquor from the oysters, add to it the water, and set it over the fire to heat slowly in a covered vessel. When it is near boiling, skim off thoroughly; season with pepper and salt, and pour in the milk (which should 16 SOUPS. be heated to a boiling- point in a separate vessel), after which, stir constant!}-. When the soup again nears the boiling point, add the oysters, and let them stew until they "ruffle," on the edge. This will be in about five minutes. Then put in the butter and stir well until it is melted. When the soup is ready to serve, add a little rolled cracker. Serve with sliced lemon and crackers. The crowning excellence in oyster soup is to have it cooked just enough. Too much stewing ruins the bivalves, while an under- done oyster is a flabby abomination. The plumpness of the main body and ruffled edge are good indices of their right con- dition. CLAM SOUP. Thirty clams, two quarts of water, one pint of milk, two table- spoonfuls of butter, two eggs. If you cannot buy the clams al- ready opened, put them in a large pan or tray, and pour boiling water over them. This will open the shells. Take them out as fast as they unclose, that you may save all the liquor they con- tain. Drain off this and put it over the fire, and when it comes to a boil, put in the clams, chopped up fine, boil three minutes, add the milk, which has been heated to scalding (not boiling), in another vessel. Boil up again taking care the soup does not burn, and put in the butter, pepper, salt, and the eggs. Then serve without delay. If you desire a thicker soup, add two table- spoonfuls of flour to a little cold milk, and put in with the pint of hot milk. CATFISH SOUP. Six catfish, in average weight half a pound apiece, one-half pound of salt pork, one quart of sweet milk, two eggs, one head of cel- ery, or a small bag of celery seed. Skin and clean the fish and cut them up. Chop the pork into small pieces. Put these to- gether into the pot with two quarts of water, chopped sweet herbs, and the celery seasoning. Boil for an hour, or until the fish and pork are boiled to pieces; strain it, return it to the sauce-pan and add the milk, which should be already hot; next the eggs, beaten to a froth, and a piece of butter the size of a walnut; boil up once, and serve with dice of toasted bread on top. SOUPS. 17 CODFISH SOUP. Boil a teacupful of codfish (shredded fine) in three pints of wa- ter for twenty minutes, add three tablespoonfuls of butter mixed till smooth with one heaping tablespoonful of flour and a little hot water; boil up once, add two pints of milk, let boil, add three beaten eggs, serve with bread dice; or, when served in a tureen add one poached egg for each person. STOCK FOB SOUPS OR GRAVIES. Put two knuckles of shins of veal or beef and two onions into eight quarts of water. Boil two hours. Strain into a stone jar and keep in a cool place. When cold, take off the fat. Nice to put into vegetable soups, gravies or meat pies, of any kind. To CLEAR SOUP. Let it cool; then beat up the whites of three eggs; stir them in- to the cold soup with the broken shells of the eggs; set the soup off the fire and keep stirring until the scum rises. Let it boil four or five minutes, then take it off; set it aside until it settles, then strain it and serve hot. NOODLES FOR SOUPS. / I I Beat up two eggs, add a pinch of salt, and flour to make it very stiff; knead about ten minutes. Koll out into a sheet so thin as to be almost transparent, rub it with flour and let it stand an hour to dry; then roll it up like a scroll, and begining at one end shave it down fine as you would a head of cabbage for slaw; shake them up with more flour and put them into the soup. Boil ten minutes. X. FORCEMEAT BALLS" FOR SOUPS. One teacupful of beef marrow, four eggs, a little chopped par- sley, three tablespoonfuls of sweet rnilk. Rub the marrow to a cream; add the beaten eggs, season with pepper and salt, add the milk, and bread crumbs enough to make into little balls the size of a pigeon's egg. Let them stand half an hour before boiling; boil ten minutes in beef soup. 18 SOUPS. SOUP DUMPLINGS. One-half teacupful of butter, one-half teaspoonful of salt, yolks of four eggs. Beat the butter and yolks of the eggs to a cream; season with salt and lemon peel if you like; make them into a soft paste and drop them into the soup with a spoon. These are nice for potato soup. CALF'S LIVER DUMPLINGS. Grate two pounds of liver, rub three tablespoonfuls of butter to a cream, add six well beaten eggs; add this to the liver, season with garlic, marjoram, pepper and salt, and a little lemon peel; add bread crumbs enough to make into dumplings. Let them stand one hour before cooking. Boil ten minutes. If you do not like any of the seasoning, you can leave them out and season to taste. FISH. Fish are good and fresh if the gills are red, the eyes full, and the body of the fish firm and stiff. As soon as possible after fish are caught, remove all scales (these may be loosened by pouring on hot water), and scrape out entrails and every particle of blood and the white skin that lies along the back bone, being careful not to crush the fish more than is absolutely necessary in clean- ing. Kinse thoroughly in cold water, using only what is neces- sary for perfect cleanliness, drain, wipe dry, and place on ice un- til ready to cook. To remove the earthy taste from fresh water fish, sprinkle with salt, and let stand over night, or at least a few hours, before cooking; rinse off, wipe dry, and to completely ab- sorb all the moisture, place in a folded napkin a short time. Fresh water fish should never be soaked in water except when frozen, when they may be placed in ice-cold water to thaw, and then cooked immediately. Salt fish may be soaked over night in cold water; if very salt, change it. Fish should always be well cooked, being both unpalatable and unwholesome when un- derdone. For boiling, a fish-kettle is almost indispensable, as it is very difficult to remove a large fish without breaking from an ordinary kettle. The fish-kettle is an oblong boiler, in which is suspended a perforated tin plate, with a handle at each end, on which it is lifted out when done. From this tin it is easily slip- ped off to the platter on which it goes to the table. When no fish- kettle is at hand, wrap in a cloth, lay in a circle on a plate, and set in the kettle. "When done the fish may be lifted out gently by the cloth and thus removed to the platter. In frying by dip- ping into hot fat or drippings (or olive oil is still better), a wire basket, in which the fish is placed and lowered into the fat, is a 20 FISH. great convenience. One of the most essential things in serving fish, is to have everything hot, and quickly dished, so that all may go to the table at once. Serve fresh fish with squash and green pease, salt fish with beets and carrots, salt pork and pota- toes with either. In cooking fish, care must be taken not to use the same knives or spoons in the preparation of it and other food, or the latter will be tainted with the fishy flavor. In boiling fish, allow five to ten minutes to the pound, according to thickness, after the water begins to boil. To test, pass a knife along a bone, and if done, the fish will separate easily. Kemove the moment it is done, or it will become "woolly" and insipid. Fish is made firmer if a little salt and vinegar is added to the water in which it is boiled. The water should be cold when the fish is put in, except in the case of salmon, when the water should be hot, to preserve the rich color. Garnishes for fish are parsley, sliced beets, fried smelts (for turbot), lobster coral (for boiled fish). WHITEFISH STEAMED. After cleaning the fish, salt it and wrap it in a clean white cloth and steam one hour. Dressing: Take a teacupful of butter, two tablespoonfuls of flour, and stir to a cream. Pour over this one pint of boiling water and let it come to a boil. Stir in two hard- boiled eggs chopped fine, pour the dressing over the fish and serve. BAKED FISH. Take a fish weighing five pounds after cleaing; salt it. Make a dressing of bread crumbs, salt, pepper, summer savory, and a piece of butter the size of a walnut. Sprinkle with pepper, salt, and add about half a pint of water. Bake one hour and a half. CREAM GRAVY FOR BAKED FISH. Have ready in a sauce-pan a cup of cream, diluted with four tablespoonfuls of hot water lest it should curdle in heating in which has been stirred carefully two tablespoonfuls of melted butter and a little chopped parsley; heat this in a vessel, set within another of boiling water; add the gravy from^he dripping- pan in which it was baked; boil up once to thicken, and pour over the fish. FISH. 21 FRIED FISH. Clean thoroughly, cut off the head, and, if large, cut out the backbone, and slice the body crosswise into five or six pieces; dip in Indian meal or wheat flour, or in a beaten egg, and then in bread crumbs (trout and perch should never be dipped in meal), put into a thick bottomed skillet, skin side uppermost, with hot lard or salt pork (never in butter, as it takes out the sweetness and gives a bad color), fry slowly, and turn when a light brown. Fish should not be put in to fry until the fat gets boiling hot. It is necessary to observe this rule. Serve with tomato sauce or slices of lemon. To BOIL FISH. Place in an iron kettle with salt cold water. Add a little vinegar or lemon juice, boil gently so as not to break the fish. Remove from the water as soon as done, and drain thoroughly. A little onion, parsley, carrots or cloves, with other seasoning, adds to flavor and appearance. Serve with drawn butter sauce with hard boiled eggs sliced. FKIED SMELTS. Any small fish may be cooked after this recipe. Wash a pound of small fish in cold salted water; draw them at the gills without splitting them, and wipe them on a dry towel; have ready over the fire a frying kettle, half full of fat; dip the fish first in milk, then in cracker or bread crumbs, then in beaten egg, and again in the crumbs; when the fat is smoaking hot put in the fish, as many as will float, and fry them until they are golden brown; take the fish from the fat with a skimmer; lay them on brown paper for a moment to free them from grease ; sprinkle them with salt and serve them hot. BKOILED SHAD. Any medium-sized fish may be broiled this way: After the shad has been scaled and washed in cold water, split it down the back; remove the back-bone and entrails and lay the fish between the bars of a double wire gridiron which has been well buttered; expose the inside to the fire until it is brown and then brown 22 FISH:. the skin; when the fish is brown on both sides lay in a hot plat- ter without breaking it; spread over it a tablespooiiful of butter; season it with a saltspoonful of salt and quarter of a saltspoonful of pepper, and serve it hot. Chop a tablespoonful of parsley; mix it with a tablespoonful of butter, a teaspoonful of lemon' juice, a saltspoonful of salt and quarter of a saltspoonful of pep- per; use this to dress the broiled fish. BAKED SALMON, TROUT OR PICKEREL. Clean thoroughly, wipe carefully, and lay in a dripping-pan with water enough to prevent scorching (a perforated tin sheet or rack fitting loosely in the pan, or several muffin-rings may be used to keep the fish from the bottom of the pan, and the fish may be made to form a cin.-le by tying head and tail together); bake slowly, basting often with butter and water. When done, have ready a cup of sweet cream into which a few spoonfuls of hot water have been poured, stir in two tablespoonfuls melted butter and a little chopped parsley, and heat in a vessel of boil- ing water; add the gravy from the dish and boil up once to thick- en. Place the fish in a hot dish, and pour over the sauce. Garnish with a wreath of crimson nasturtium-blooms and dainty sprigs of parsley, on the edge of the dish. BOILED SALMON. (Fresh.) Wrap the fish, when you have washed and wiped it, in a clean linen cloth not too thick baste it up securely, and put it in a fish-kettle. Cover with cold water in which has been melted a handful of salt. Boil slowly, allowing about quarter of an hour to each pound. When the time is up, rip open the cover of the cloth and test the salmon with a fork. If it penetrates easily, it is done; if not, hastily pin up the cloth and cook a lit- tle longer. Skim off the scum as it rises to the top. Have ready in another sauce-pan a pint of cream, or half milk and half cream will do, which has been heated in a vessel set in boiling water; stir into this a large spoonful of butter, a little 'salt and chopped parsley, and a half gill of the water in which the fish was boiled. Let it boil up once, stirring all the while, or what is better, do not remove from the inner vessel. When the fish is done, take FISH. 23 it instantly from the kettle, lay it an instant upon a folded cloth to absorb the drippings; transfer with great care, for fear of breaking, to a hot dish, and pour the boiling cream over it, re- serving enough to till a small sauce-boat. Garnish with curled parsley and circular slices of hard-boiled yolks leaving out the whites of the eggs. After serving boiled salmon with cream sauce you will never be quite contented with any other. If you can- not get cream, boil a pint of milk and thicken with arrowroot. It is not so nice, but many will not detect the difference. BOILED SALMON-TROUT. Clean, wash, and dry the trout; envelop in a thin cloth fitted nearly to the shape of the fish, lay within a fish-kettle covered witli salted water (cold), and boil gently half an hour or longer, according to the size. When done, unwrap and lay in a hot dish. Pour around it cream sauce made as for baked salmon-trout only of course, with the omission of the fish gravy and serve. BAKED SALMON. AVash and wipe dry, rub with pepper and salt. Lay the fish upon a grating set over your baking-pan, and bake, basting it freely with butter, and, towards the last, with its own drippings only. Should it brown too fast, cover the top with a sheet of white paper until it is cooked. When it is done, transfer to a hot dish and cover closely; add to the gravy a little hot water thick- ened with cornstarch, wet, of course, first with cold water, a tablespoonful of tomato sauce, and the juice of a lemon. Boil up and serve in a sauce-boat, or you may serve with cream sauce made as for boiled salmon. Garnish handsomely with alternate sprigs of parsley and the bleached tops of celery, with ruby bits of currant jelly here and there. This is a fine dish for a dinner party. CREAM PICKEREL. The pickerel ranks next to trout among game-fish and should be cooked in the same manner. Reserve your largest pickerel those over three pounds in weight for baking, and proceed with them as with baked salmon-trout, cream gravy and all. If you cannot afford cream, substitute rich milk, and thicken with rice 24 FISH. or wheat flour. The fish are better cooked in this way then any other. BAKED HALIBUT. Take a piece of halibut weighing five or six pounds, and lay it in salt and water for two hours. Wipe dry and score the outer skin. Set in the baking-pan in a tolerably hot oven and bake an hour, basting often with butter and water heated together in a sauce-pan or tin-cup. When a fork will penetrate it easily it is done. It should be of a fine brown. Take the gravy in the drip- ping-pan add a little boiling water should there not be enough stir in a tablespoonful of walnut catsup, a teaspoonful of Wor- cestershire sauce, the juice of a lemon, and thicken with browned flour previously wet with cold water. Boil up once and put into sauce-boat. There is no finer preparation of halibut than this, which is, however, comparatively little known. Those who have eaten it usually prefer it to boiled or broiled. If you have any fish left, save it until the next morning. Pick out as you would cod, \vith an equal quantity of mashed potato, moisten with the sauce, or with milk and butter if you have no sauce; put into a skillet and stir until it is very hot. STURGEON STEAK. Skin the steaks carefully and lay in salted water (cold), for an hour, to remove the oily taste, so offensive to most palates. Then wipe each steak dry, salt, and broil over hot coals on a buttered gridiron. Serve in a hot dish when you have buttered and pep- pered them, and send up garnished with parsley, and accompa- nied by a glass dish containing sliced lemon. Another nice way to cook sturgeon is to prepare it as the above; then dip it in beaten egg, then bread crumbs, and fry brown. STEWED CODFISH. Soak pieces of codfish several hours in cold water, pick fine, and place in skillet with water; boil a few minutes, pour off wa- ter and add fresh, boil again and drain off as before; then add plenty of sweet milk, a good-sized piece of butter, and a thicken- ing made of a little flour (or cornstarch) mixed with cold milk FISH. 25 until smooth like cream. Stir well, and when done take from the fire, and add the yolks of three well beaten eggs; stir quickly and serve. FISH CHOWDER. Take a fresh codfish, two and a half pounds in weight, four medium-sized potatoes, four small onions, two slices of fat salt pork. First, cut the pork quite fine, put it in your kettle and let it fry brown. Cut the fish in pieces of an inch thick, and two inches square, remove all the bones possible. Cut the pota- toes and onions also fine, put all in a kettle in layers, alternately, cover with hot water, cook thirty minutes; then add one pint of rich sweet milk, pepper and salt to taste. Serve hot. CODFISH PIE. Take a piece of codfish, soak over night in plenty of water. In the morning simmer until tender. When done, remove all the bones, and chop fine. Take one bowlful of fish, one and one- half bowlful of mashed potatoes, one bowlful of thick cream, one-half teacupful of butter, pepper to taste. Mix all well to- gether, and brown nicely in the oven. CODFISH HASH. Prepare the fish as in the above recipe. Take one bowlful of fish, one and one-half bowlful of chopped potatoes, one bowlful of thick cream, two eggs, well beaten, butter and pepper to taste. Brown in the oven. Very nice for breakfast. TURBOT. Take a fine, large whitefish, steam till tender. Take out the bones and sprinkle with pepper and salt. For the dressing, heat one pint of milk and thicken with two-thirds of a cupful of flour. When cold, add two well beaten eggs and half a teacupful of butter. Put in the baking-dish a layer of fish, then a layer of sauce till full. Season with onions, parsley and thyme. Cover the top with bread crumbs, and bake one-half hour. BOILED CODFISH. Soak over night, put in a pan of cold water, and simmer two 26 FISH. or three hours. Serve with drawn butter, with hard-boiled eggs sliced on it. Codfish is also excellent broiled. After soaking sufficiently, grease the bars of the gridiron, broil, and serve with bits of butter dropped over it. This is a nice relish for tea. BOILED SALT MACKEREL. After freshening, wrap in a cloth and simmer for fifteen min- utes; remove, lay on it two hard-boiled eggs sliced, pour over it drawn butter, and trim with parsley leaves. Boiling salt fish hardens it. CODFISH BALLS. (No. 1.) The first and most important thing to be remembered is, have the ingredients cooked on the day you wish them to be eaten. Put your codfish to soak the night before, then simmer (not boil), until tender. Have the potatoes freshly cooked and hot. When the fish is done, take out all the bones and pull every lump, no matter how small, apart, until it is light and feathery. Mash the potatoes until they are perfectly smooth; add a little cream or milk and the whites of four eggs and a little pepper. Mix all together, and make into round balls; dip in the yolks of four well beaten eggs, then in bread crumbs, and fry in hot lard like doughnuts. They will not. absorb the fat, but will immediately crisp a beautiful brown; turn them over and in a moment they are done. Great care must be taken to have the lard boiling hot. Remember, the beauty is to have them fine and white inside, like a cream-puff. If rightly made, they are delicious, and far supe- rior to the heavy, butter-soaked articles, usually termed codfish balls. CODFISH BALLS. (No. 2.) Prepare the codfish as in number one. Take one and one-half coffeecupfuls of the codfish, two cups of freshly mashed potatoes, three well beaten eggs; season highly with pepper and a little salt; beat the whites to a stiff froth, and put in last. Take a tablespoon- ful of the batter at a time and fry in hot lard like doughnuts. FISH. 27 SHELL-RISH. FRIED OYSTERS. Drain the oysters from the liquor. Have ready some finely rolled crackers or corn-meal into which sprinkle some pepper and salt. Have ready in the frying-pan equal quantities of butter and lard; dip the oysters into the fine crackers or corn-meal, and fry a light brown. Another way: Make a batter in the proportion of two eggs to a cup of cream, dip the oysters into the batter, then into the crumbs, seasoned with pepper and salt. Or, you may make the batter a little thicker and omit the cracker crumbs. Fry in hot lard and butter mixed a light brown. STEWED OYSTERS. Drain the oysters from their liquor. Put them on the fire with- out any water or liquor and cook them till nearly done. Then drain them from the liquor that has been drawn. To one quart of oysters, add one-half pint of sweet cream or new milk, a lump of butter the size of an egg, and yolk of one egg. Season with pepper and salt to suit your taste, and thicken with a spoonful of flour. Stew all together until the egg and flour are cooked. The butter, yolk, and flour should be beaten together and made smooth before stirring into the oysters. ESCALLOPED OYSTERS. Drain the oysters from the liquor; butter the bottom and sides of a deep dish. Use bread crumbs instead of crackers; they are better. Place in the bottom a layer of oysters, bits of butter strewn over them, a little salt and pepper, just a shade of nut- meg, and so make each layer till the dish is full, having bread crumbs and butter on the top. Bake half an hour. FRICASSEED OYSTERS. Take a quart of large, fine oysters, pick them from the liquor. Heat in the skillet a large piece of butter almost to boiling, turn into it the oysters without the juice. When they are heated through and have begun to swell, and the ruffles stand out, stir 28 FISH. into them a paste made of a piece of butter the size of an egg and a large tablespoonful of flour. Let it cook a minute or two longer, then serve. FULTON MARKET STEW. Butter a baking-dish; take a quart of the largest saddle rock oysters, take them from the liquor and lay them in the dish with bits of butter, salt and pepper, to your taste. Bake them ten minutes in a hot oven. OYSTER PIE. Stew the oysters in their own liquor, and thicken with a small lump of butter pressed in a tablespoonful of flour. Line the sides and bottom of a deep dish with paste; turn a small teacup bottom upwards in the center of the dish. It will hold the juice, and prevent the paste from becoming heavy . Pour in the oysters with the liquor, put on the top crust, and bake twenty minutes. BROILED OYSTERSI Dry large, selected oysters in a napkin, pepper and salt, and broil on a fine folding wire broiler, turning frequently to keep the juice from wasting. Serve immediately, in a hot dish, with little pieces of butter on them ; or, pepper a cup of dry bread crumbs; dry one quart of oysters in a napkin, dip each in butter previously peppered, roll well in the crumbs, and broil over a good fire from five to seven minutes. Serve immediately in a hot dish with butter, pepper and salt. STEAMED OYSTERS. Wash and drain one quart of select oysters, put in pan and place in steamer over boiling water, cover and steam until oysters are plump Avith edges ruffled; place in a heated dish with butter, pepper and salt, and serve. OYSTER PATTIES. Put oysters in a sauce-pan, add a little milk and part of the liquor from the oysters; season with pepper and salt, a bit of lemon rind, and a piece of butter rolled in flour; stir together, FISH. 29 and let simmer for a few minutes, and put in shells which have been previously made of puff-paste baked in patty pans. They may be served hot or cold. If hot, the shells should be warmed before adding the oysters. PICKLED OYSTERS. Turn them into a colander to drain ; pick them out one by one with a fork and put them in a spider as many as will lay on the bottom to cook. Season with salt and pepper; when the edges are curled take them out, put on a platter; be very careful not to burn them. The juice that is in the spider turn into a bowl and save; continue the same till all are cooked. Strain and measure the juice and add as much cider vinegar, a few pieces of mace, a tablespoonful of whole pepper, a piece of butter the size of an egg, and let it boil five minutes; then can them up in glass jars. CREAM OYSTERS ON THE HALF-SHELL. Put into your inner sauce-pan a cup of hot water, another of milk, and one of cream, with a little salt. Set into a kettle of hot water until it boils, when stir in two tablespoonfuls of butter and a little salt, with white pepper. Take from the fire and add two heaping tablespoonfuls of arrowroot or cornstarch, wet with cold milk. By this time your shells should be washed and buttered, and a fine oyster laid within each. Use clamshells; you will find them more roomy and more manageable, because more regular in shape. Range these closely in a large baking- pan, propping them with clean pebbles or fragments of shell, if they do not seem inclined to retain their contents. Stir the cream very hard and fill up each shell with a spoon, taking care not to spill any in the pan. Bake five or six minutes in a hot oven after the shells become warm. Serve on the shell. Some substitute oyster liquor for the water in the mixture, and use all milk instead of cream. DEVILED CRABS. Pick the meat from a boiled crab and cut in fine bits; add one- third as much bread crumbs, two or three chopped hard boiled eggs, and lemon juice; season with pepper, salt, and butter, or 30 FISH:. cream. Clean the shells nicely and fill with the mixture; sprinkle over with bread crumbs and small bits of butter, and brown in the oven. Lobsters may be prepared in same way, and served in silver scallopshells. Or, boil one pint of milk, and thicken with one tablespoonful cornstarch mixed in a little cold milk; season with pepper and salt, and pour over the picked-up lobster; put in baking-dish, and cover with bread crumbs and a few pieces of butter, and brown in the oven. CLAM CHOWDER. Chop fifty clams, peel and slice ten raw potatoes, cut into dice six onions and half a pound of fat salt pork, slice six tomatoes (if canned use a coffeecupful), add a pound of pilot crackers; first, put pork in bottom of pot and try out, partially cook onions in pork fat, remove the mass from pot, and put on a plate bottom side up; make layers of the ingredients, season with pepper and salt, cover with water and boil an hour and a half, adding chopped parsley to taste. To BOIL A LOBSTER. Lobsters and crabs should be boiled as soon as caught. The most humane way to kill them is to drop them in a kettle full of boiling water. Choose a lively one, not too large, lest he should be tough. Put a handful of salt into a pot of boiling water, and having tied the claws together, if your fish merchant has not al- ready skewered them, plunge him into the prepared bath. Boil from half an hour to an hour, as his size demands. When done, tarke him out and lay, face downward, in a sieve to dry. When cold, split open the body and tail, and crack the claws to extract the meat, throwing away the "lady-fingers" and the head. To PREPARE A CRAB. Drop in boiling water and boil ten minutes, dip the head in first, that kills it at once. The nippers and tenlaches are broken off, the shell broken open and the meat lifted out. Nothing is thrown away but the head, and stomach which lies close to the head. The liquor in the body is used for soup. MEATS. To SELECT MEAT. In buying beef, select that which is of a clear, cherry-red color after a fresh cut has been for a few moments exposed to the air. The fat should be of a light straw color, and the meat marbled throughout with fat. If the beef is immature, the color of the lean part will be pale and dull, the bones small, and the fat very .white. High-colored, coarse-grained beef, with the fat a deep yellow, should be rejected. In corn-fed beef the fat is yellowish, while that fattened on grasses is whiter. In cow beef the fat is also whiter than in ox beef. Inferior meat from old or ill fed animals has a coarse, skinny fat and a dark red lean. Ox beef is the sweetest and most juicy, and the most economical. In selecting veal, take that which is firm and dry, and the joints stiff, having the lean a delicate red, the kidneys covered with fat, and the fat very white. If you buy the head, see that the eyes are plump and lively, and not dull and sunk in the head. In choosing mutton, take that which is bright red and close grained, with firm and white fat. The meat should feel tender and springy on pressure. Notice the vein in the neck of the fore quarter, which should be a fine blue. Lamb is good at a year old, and more digestible than most im- mature meat. The meat should be light red and fat. Great care should be taken in selecting pork. If ill fed or dis- eased, no meat is more injurious to the health. The lean must be fine-grained, and both fat and lean very white. The rind should be smooth and cool to the touch. If clammy, be sure the pork is stale and reject it. If the fat is full of small kernels, it is an indication of disease. In good bacon the rind is thin, the 32 MEATS. fat firm and the lean tender. Busty bacon has yellow streaks in it. Hams are tried by sticking a knife in them. If when drawn out it has no bad odor, the hain is good. BROILED BEEFSTEAK. Lay a thick tender steak upon a gridiron well greased with beef suet, over hot coals; when done on one side have ready the warm platter with a little butter on it, lay the steak, without pressing it, upon the platter, quickly place it on the gridiron, and cook the other side. "When done to liking, put on platter again, spread lightly with butter, season with salt and pepper, and place where it will keep warm (over boiling steam is best) for a few moments, but do not let the butter become oily. Serve on hot plates. Many prefer to sear on one side, turn immediately and sear the other, and finish cooking, turning often. Season with salt, pepper and butter. FRIED BEEFSTEAK. When the means to broil are not at hand, the next best method is to heat the frying-pan very hot, put in the steak, let it remain a few moments, loosen with a knife and turn quickly several times; repeat this and when done transfer to a hot platter. Salt, pepper, and put over it bits of butter. This way of frying is both healthful and delicate. BEEFSTEAK SMOTHERED ix ONIONS. Fry brown four slices of salt pork; when brown, take out the pork and put in six onions, sliced thin. Fry about ten minutes, stirring all the while; then take out all except a thin layer, and upon this lay a slice of steak, then a layer of onions, then steak, and cover thick with onions. Dredge each layer with pepper, salt, and flour. Pour over this one cupful of boiling water, and cover tight. Simmer half an hour. When you dish, place the steak in the center of the dish, and heap the onions around it. Serve the same vega tables as for broiled steak. BOILED BEEF. Take a piece of sirloin or round of beef, wash it clean and put it on to boil in two quarts of warer; salt it and boil till tender. :MEATS. 33 "When nearly done, pare some potatoes and let them steam with the meat. When half done, boil down the liquor and put in a piece of butter, and brown the meat and potatoes. When nice- ly browned, take them out and pour into the gravy one pint of boiling water, and thicken with flour paste. This makes a very nice dish for dinner. MOCK DUCK Very fine. Take flank or round steak. Pound and sprinkle it with pep- per and salt. Make a tilling of sweet-breads. To prepare the sweet-breads, soak them over night in salt and water. In the morning put them in fresh water and par-boil them ; chop them fine and make a dressing of one pint of bread-crumbs, two soda crackers rolled fine, two eggs well beaten. Season with cayenne, black pepper, and salt, a piece of butter the size of an egg. Put in the sweet-breads and moisten with one cup of cream or milk ; stir all the ingredients well together, spread them on the meat, roll it up, and sew it tight. Put it into a pot and pour on a quart of boiling water, add a tablespoonful of butter. Boil one hour, then take it out and put it in the roast-pan with the water in which it has boiled, and bake until nicely browned, basting frequently. Thicken the gravy with a little flour and pour over the meat. ROAST BEEF WITH YORKSHIRE PUDDING. Never wash the meat, but if necessary, wipe with a damp cloth, sprinkle with salt, pepper, and flour; if not fat, put three or four pieces of butter the size of a hickory-nut on it; put in a dripping- pan without water, letting it rest on a wire frame or some small sticks to keep it from the pan; baste and turn it often, baking from fifteen to twenty minutes for every pound. Make the pud- ding, to eat like vegetables with the roast, as follows: One pint of milk, take three eggs, three cups of flour, teaspoonful of salt, stir to a smooth batter, pour into the dripping-pan, half an hour before the meat is done. Cut into square pieces, and put around the beef. It should be a fine brown. BEEF A LA MODE. Six pounds of the round of fresh beef. In the absence of a 34 MEATS. larding needle, use carving steel to make holes all through the piece an inch or two apart. The piece of meat should be six inch- es thick. Cut pieces of pickled pork the size of a dice, square, and two inches long, and stick them into these holes. Then nib the beef both sides with pepper, salt and ground cloves, mixed. Having heated some fresh lard in your pot, fry a medium-sized onion in it quite brown. Lay the meat in this and pour around it as much boiling water or stock as will almost cover it. Have a close lid to the pot, and stew slowly at least three hours. Tie a bunch of bay leaves in a cloth and throw them in when you first put in the meat. About an hour before it is done, pour in two tablespoonfuls of red tomato catsup or Chili sauce, or a large tea- cup of canned tomatoes; one or two carrots or turnips, or both, is by some considered an improvement. When the meat is taken out, add a little water and flour to make the gravy. BOILED CORNED BEEF. Wash a piece of beef weighing ten pounds; put it into two gallons of cold water; when it comes to a boil, skim carefully., and boil very slowly, six hours. Some boil all kinds of vegetables in the same pot; but there is one objection to this method; you lose the distinctive flavor of each vegetable, and the beef is flavored with the vegetables, which is very unpleasant when it is cold. The vegetables to serve with corned beef are beets, turnips, cab- bage, parsnips, carrots and potatoes. When the beef is simply for one hot dinner, the part of the beef is not of so much con- sequence; but when it is to be pressed, there should be care taken in the selection of the peice to boil, the brisket, the flank, and the part of the libs, are the best parts to press. Boil as before directed and take out the bones, lay the meat on a large platter, and place a tin sheet upon it; on the sheet place a weight, and set it in a cool place. When ready to use, trim the edges, and use the trimmings for meat hash. This makes a nice dinner ^\ith baked potatoes, squash, and macaroni. To COOK A FILLET OF BEEF. The fillet is the under side of the loin of beef, the steaks cut from this part are called Porterhouse steaks. After it is trimmed MEATS. 35 and larded, put it into a small baking-pan, in the bottom of which are placed some chopped pieces of pork, and beef suet; sprinkle some salt and pepper over it and put a large ladleful of hot stock into the bottom of the pan, or it may be simply basted with boiling water. Half an hour (if the oven is very hot as it should be) before dinner, put it into the oven, baste it often, supplying a little hot stock if necessary. To MAKE THE MUSHROOM SAUCE. Take a ladleful of stock, free from grease, from the stock-pot; add to it part of the juice from the can of mushrooms; thicken it with a little flour and butter mixed; add pepper, salt, a few drops of lemon juice; now add the mushrooms, let them simmer a few minutes. Pour the sauce over the fillet of beef, and serve. BREAKFAST STEW. Cut three-fourths pound of cold roast beef into small pieces, heat slowly with half a pint of cold water, one tablespoonful of Chili sauce, a teaspoonful of salt, and half ateaspoonful of pep- per. Rub two tablespoonfuls of flour with some butter and a lit- tle of the hot gravy, add to the beef, let it cook until the flour is done, and then serve with bits of dry toast. BOILED SALT TONGUE. Soak the tongue over night; in the morning put it on to boil in six quarts of cold water, and boil slowly six hours, if the tongue is large; if not, five hours will answer. Take it from the boiling water and throw it into cold water, and peel the skin off. Set it away to cool. For dinner, use the same vegetables as for cold corned beef. The roots will make a nice hash. DRIED BEEF. The most common way of serving dried beef, is to shave it into thin slices or chips, raw; but a more savory relish may be made of it with little trouble. Put the slices of uncooked beef into a frying-pan with cold water, to freshen it; set it over the fire for ten minutes; when it comes to a boil, drain off the water and pour 36 MEATS. some milk on the beef say to a pint of chipped beef, one quart of sweet milk. Thicken it with one-half cup of corn-starch or flour, a little butter and pepper, two well beaten eggs. Serve with baked potatoes for breakfast or supper. Fried ham is very nice prepared in this way. FRIED LIVER. Cut in thin slices and place on a platter, pour on boiling water and immediately pour it off (sealing the outside, taking away the unpleasant flavor and making it moi-e palatable); have ready in the skillet on the stove, some hot lard or beef drippings, dredge the liver with flour nicely seasoned with pepper and salt, put in skillet, placing the tin cover on, fry slowly until both sides are dark brown. LARDED LIVER. Lard a calf's liver with bacon or ham, season with salt and pep- per, tie a cord around the liver to keep it in shape, put in a kettle with one quart of cold water, a quarter of a pound of bacon, one onion, chopped fine, and one teaspoonful of sweet marjoram; let simmer slowly for two hours, pour off gravy into gravy dish, and brown liver in kettle. Serve with the gravy. BROILED TRIPE. Drain, dredge in flour, broil on a greased gridiron for ten min- utes; season with salt, pepper and butter, and serve on very hot dishes. In buying tripe, get the "honey-comb," as it is the best. FRIED TRIPE. Dredge with flour, or dip in egg or cracker crumbs, fry in hot butter, or other fat, until a delicate brown on both sides, lay it on a dish, add vinegar to the gravy, and pour over the tripe (or the vinegar may be omitted, and the gravy added, or the tripe may be served without vinegar or gravy). Or make a batter by mixing gradually one cup of flour with one of sweet milk, then add an egg well beaten and a little salt; drain the tripe, dip in batter and fry in hot drippings or lard. Salt pork and pig's feet may be cooked by the same rule. MEATS. 37 SPICED BEEF. Take a piece of beef from the fore quarter, weighing ten or twelve pounds. Take one pint of salt, one teacupful of molas- ses or brown sugar, one tablespoonful ground cloves, allspice and pepper, and two tablespoonfuls of pulverized saltpetre. Place the beef in a deep pan; rub with this mixture. Turn and rub each side twice a day for a week. Then wash off the spices; put in a pot of boiling water, and as often as it boils hard, turn in a teacupful of cold water. It must simmer for fire hours on the back part of the stove. Press under a heavy weight till it is cold. You can use the pickle again, first rubbing into the meat a hand- ful of salt. This is good to pickle tongue also. STOCK. The liquor in which a joint of meat has been boiled, trimmings of fresh meat, poultry, shank bones, roast beef bones, any pieces the larder may furnish; crack the bones, put all into the soup pot, cover with cold water, and simmer gently six hours; skim carefully and strain; when cold, remove the fat from top. Put the stock over the fire and boil down until it is almost a thick jelly. This is used to glaze a roast fillet of beef; or to add when you cook beef a la mode. To ROAST A FILLET OF BEEF. Lard it, and bind it carefully to the skewer with a small wire; cover the fillet with sweet salad oil and a little lemon juice. Put it into a hot oven; baste it frequently; five minutes before tak- ing it away from the fire, glaze the fillet three times with a glaz- ing brush. When the fillet is carved at table, the little juice which falls into the dish should be poured over each of the slices. BOILED MUTTON WITH CAPER SAUCE. Have ready a pot of boiling water, and throw in a handful of salt; wash a leg of mutton and rub salt through it. If it is to be rare, cook two hours, if well done, three hours or longer, accord- ing to size. Boil a pint of milk, thicken with flour well blended, add butter j salt, pepper and two tablespoonfuls of capers, or mint 3g MEATS. sauce if preferred. Another way : Boil in six quarts of water. In a few minutes a scum will rise, \\liich must be skimmed off carefully. Throw in a handful of whole black pepper, add salt and boil till done. Serve with caper sauce. POT ROAST. A nice way to cook a leg of mutton, lamb, or veal, is in this, way: Put into a pot one pint of boiling water, put in the meat, and steam two hours, then add salt and pepper, steam till tender, add some butter, and brown in the pot. Put it on a platter and serve it with the gravy, thickened with a little flour. FRIED MUTTON CHOPS. For this dish the dainty French chops that are at once so deli- cious and so expensive need not be used. The large, coming further down the leg and resembling cutlets more than chops are quite as good. Beat them hard with the flat of a hatchet, crush- ing the bones, dip each first into beaten egg, then into cracker crumbs. Have ready plenty of boiling hot lard or drippings in a flying-kettle. Test it with a piece of bread, and if this browns almost instantly the fat is in proper condition. Fry the chops a good brown, remove with a skimmer and place on a hot platter, and serve hot. LAMB CHOPS. This is a favorite dinner-company dish, generally arranged in a circle, around green pease. They should be neatly trimmed, the bones scraped, then rolled in a little melted butter, and carefully broiled. When done, rub more butter over them and season with pepper and salt. Slip little paper, ruffled, over the ends of the bones. They may be served with a centre of almost any kind of vegetables, such as a smooth hemisphere of mashed potatoes or spinach, or with beans, cauliflowers or stuffed baked tomatoes, or with a tomato sauce. LEG OF MUTTON ROASTED. A leg of mutton intended for roasting can be kept much longer than for boiling, but must be wiped very dry, and dusted with MKATS. 39 flour and pepper. Cut off knuckle, remove thick skin, and trim off piece of thick flank. Put a little salt and water into dripping- pan, baste joint for short time with it, then use gravy from meat itself, basting eveiy ten minutes. A leg of mutton, if too large, can be divided, and knuckle boiled. By placing a paste of flour and water over part cut off, to keep in gravy, it can be roasted, by which means two roast dinners can be had from one joint. ROAST LAMB. The fore and hind quarter of lamb are used for roasting. Rub on a little butter, salt and pepper; put a pint of water into the dripping-pan, and a little lard or butter, allow about fifteen min- utes to a pound; baste often. Lamb is to be cooked thoroughly. The following is a very excellent sauce for roast lamb : Pick, wash and shred fine, some fresh mint, put on it a tablespoonful of sugar and four tablespoonfuls of vinegar; or, chop some hard pickles to the size of capers and put them to a half pint of melted butter, and a teaspoonful of vinegar. MUTTON A LA VENISON. Take a leg of mutton and lard it well with strips of salt pork; insert deep slits in the meat, which has been previously rolled in pepper and cloves; bake two hours or according to the size of the roast, basting frequently while in the oven. About an hour before serving, spread over it currant jelly. Return to the oven and brown. SAUTED MUTTON CHOPS. Trim the superfluous fat, and the skin from chops; heat a fry- ing-pan until the chops siss, on being put into it; put the chops into the hot frying-pan, and brown them quickly, first on one side then on the other, and then move the pan away from the hot part of the stove, and finish cooking the chops to the desired degree. Chops fried in this way are juicy and nicely flavored; when they are done put them on a hot platter, season with salt, pepper and butter; serve them hot. ROAST VEAL. Prepare the dressing as for fowls. In the place where the bone has been removed, put in the dressing. Tie the fillet around 40 MEATS. with a white string, in order to keep it in shape and compact, as it will look better so, and can be carved more readily. The string should be removed before sending to the table. Roast the veal in an oven, without water in the pan. Veal should be thoroughly done, but it takes longer time to even heat it through, than any other kind of meat. A fillet of ordinary size will require, cer- tainly, three hours' roasting. Baste frequently with butter. Just before it is done, sprinkle over a little flour, and rub over some butter. This will give a frothy appearance to the meat. Serve with sliced lemons. VEAL STEW. Cut four pounds of veal into strips three inches" long and an inch thick, peel twelve large potatoes, cut them into slices an inch thick, then spread a layer of veal on the bottom of the pot, and sprinkle a little salt and a very little pepper over it, then put a layer of potatoes; then a layer of veal seasoned as before. Use up the veal thus, and over the last layer of veal put a layer of slices of salt pork, and over the whole a layer of potatoes. Pour in water till it rises an inch over the whole, and cover it as close as possible; heat it fifteen minutes and simmer it an hour. Ten minutes before taking up, put in butter the size of an egg, stir in a thin batter made of two tablespoonfuls of flour. VEAL CUTLETS. Fry brown four slices of salt pork. Take them up, and add to the fat two large tablespoonfuls of lard or drippings. Have ready thin slices of veal (they are best cut from the leg). Season with salt and pepper. Dip them in an egg, which has been well beaten, then into cracker crumbs, and fry a light brown. Put on a hot platter and serve with the pork. To make the gravy: Add a teacupful of sweet milk to the gravy in the pan; stir in a tablespoonful of flour, previously wet in cold water, boil five min- utes and serve with the cutlets. VEAL TERRAPIN. Take some nice cold roast veal (from the fillet or loin), and cut it into small mouthfuls; put it into a stew-pan; have ready a f MEATS, 41 dressing of six hard boiled eggs, minced fine, a small teaspoon- ful of French mustard, a saltspoonful of salt, and the same of cayenne pepper, half pint of cream. If you cannot conveniently obtain cream, substitute a tablespoonful of butter. All the in- gredients for this dressing must be thoroughly mixed, then pour it over the veal and give the whole a hard stir. Cover it and let it stew over the fire for about ten minutes. Fresh venison is excel- lent cooked in this manner; so, also are ducks, pheasants, par- tridges or grouse, making a fine dish for company. VEAL LOAF. Three pounds of uncooked veal, one-fourth pound of salt pork (less will answer if butter is used), three eggs, three Boston crackers, one and one-half teaspoonful of salt, two teaspoonfuls of pepper; use powdered sage, thyme, or sweet marjoram if you like. Chop the meat and pork very fine, add the beaten eggs and the rolled crackers, with the rest of the ingredients. Press hard into a pudding-dish, and bake two hours. Slice thin, gar- nish with parsley, and eat cold. VEAL KOLL. Two pounds of pork steak; three pounds of veal, chopped fine; ten crackers, rolled; one tablespoonful of thyme, summer savory, or parsley; six eggs; salt and butter. Mix thoroughly. Bake one hour, then spread eggs and crackers over it and put in to brown. VEAL SWEETBREADS. Sweetbreads should be soaked in cold water for an hour as soon as they come from the market, as they do not keep well; cut through each, draw a piece of salt pork through the incision, and put on to boil in salt water or soup-stock until thoroughly done; take off, place in cold water for a few minutes, remove the little pipes and skin, and put away in a cold place until ready to cook for the table. When wanted, season with salt and pepper, roll in bread crumbs, and fry in a frying-pan, or like doughnuts, in hot fat. Serve with green pease, or with a gravy made by pouring a cup of milk thickened with flour into the frying-pan. 42 MEATS. , Or prepare as for frying', slice thin, sprinkle over grated nutmeg- and chopped parsley, dip into a batter made of one cup of milk, one egg one cup of flour, a pinch of salt, and a half teaspoon- ful of baking-powder, and fry like fritters, CROQUETTES. One sweetbread, two coffeecups of chopped chicken, one cup of bread crumbs; pour on boiling water enough to moisten them. Add the yolks of two eggs, stir over the fire till quite stiff, and set away to cool. Chop three teaspoonfuls of parsley, 'three of thyme, three of onions, one of mace, one of nutmeg, salt and cayenne pepper to taste; add one-fourth pound of butter; then beat in the mixture two eggs; mix well with the hand; shape like pears; dip in beaten egg then in bread-crumbs and fry in hot lard, a light brown. SWEETBREADS PATTIES. Take three large sweetbreads. When you have washed them, and removed all bits of skin and fatty matter, cover with cold water, and heat to a boil. Pour off the hot water, and pour on cold water, enough to cover them nicely, and stew till tender. When done, season with salt, butter, black and a very little cay- enne pepper, and a little chopped parsley. Add one cup of thick cream. They are now ready for use. For the patties, make a good puff-paste, and bake as you would tarts. Before you put them in the oven, brush them over with the yolk of an egg. They should be baked the day before you want to use them. Have your sweetbreads hot, and fill your patties just before sending them to the table. SWEETBREADS WITH MUSHROOMS. /> Allow eight sweetbreads to a can of mushrooms. After they are par-boiled and trimmed, cut them up in pieces and stew till tender; cut up the mushrooms and stew in their liquor for twenty- minutes, then add to the sweetbreads a coffeecupful of cream, pepper, salt, and a tablespoonful of butter. Serve hot. Sweet- breads broiled and served with a dressing of green pease, makes a delicious dish. MEATS. 43 SWEETBREADS WITH TOMATOES. Take two large sweetbreads, par-boil and remove the skin. Put them into a sauce-pan with half a pint of water, salt and pepper to taste. Stew slowly. Mix a tablespoonful of flour with a small piece of butter, to which you may add a very little nutmeg, if YOU like. Stir this into the sweetbreads after stewing them for one-half hour. Set the sauce-pan in the oven and brown the sweetbreads on the dish. Pour the gravy into one-half pint of stewed tomatoes, thickened with one dessertspoonful of flour and a little piece of butter. Season with salt and pepper. Strain it through a small wire sieve into the stew-pan. Let it come to a boil and stir till done. Pour it over the sweetbreads and send to the table hot. CROQUETTES OF CALF'S BRAINS. Wash the brains very thoroughly until they are free from mem- branous matter and perfectly white. Beat them smooth; season with a pinch of powdered sage, pepper and salt. Add two table- spoonfuls of fine bread crumbs moistened with milk, and a beaten egg. Roll into balls with floured hands, dip in the beaten egg, then in cracker crumbs, and fry in butter or veal drippings. These are nice with boiled spinach. BOILED HAM. Have a coarse hand brush for cleaning hams, as it is impossi- ble to get them clean by simply washing them. Cover with cold water, add one-half teacupful of molasses, and simmer slowly. A ham weighing twelve pounds, will require five hours boiling. After it is boiled, take off the skin and rub it all over with an egg, then strew bread crumbs over it; baste with butter, and set it in the oven until it is baked a light brown. A ham has an excellent flavor if boiled as follows : Before cooking, soak in vinegar and water, then boil in water with two heads of celery, two or three turnips, same of onions (if wished), and a handful of sweet herbs; put the ham in cold water and let it heat very gradually; allow an hour's boiling to every four pounds. 44 MEATS. BROILED HAM. Cut the ham in slices of medium thickness, place on a hot grid- iron, and broil until the fat flows out and the meat is slightly browned, take from the gridiron with a knife and fork, drop into a pan of cold water, then return again to the gridiron, repeat several times, and the ham is done; place on a hot platter, add a few lumps of butter and serve at once. If too fat trim off a part; it is almost impossible to broil the fat part without burning, but this does not impair the taste. Pickled pork and breakfast ba- con may be broiled in the same way. FRIED HAM. Place the slices in boiling water and cook till tender; put in a frying-pan and brown, and dish on a platter; fry some eggs by dipping gravy over them till done, instead of turning; take up carefully and lay them on the slices of ham. This is a tempting dish, and if nicely prepared, quite ornamental. FRICATELLI. Chop raw fresh pork very fine, add a little salt, plenty of pep- per, and two small onions, chopped fine, half as much bread as there is meat, soaked until soft, two eggs; mix well together, make into oblong patties, and fry like oysters. These are nice for breakfast; if used for supper, serve with sliced lemon. ROAST SPARE-RIB. When you put it in the oven cover it with a greased paper un- til it is half done. Remove it then, dredge with flour. A few minutes later, baste once with butter, and afterwards, every little while, with its own gravy. This is necessary, the spare-rib being a very dry piece. Just before you take it up, strew over the sur- face thickly with fine bread crumbs seasoned with powdered sage, pepper and salt, and a small onion minced into almost invisible bits. Let it cook five minutes, and baste once more with butter. Skim the gravy, add a half cupful of hot water, thicken with browned flour, squeeze in the juice of a lemon, strain, and pour over the meat in the dish. "MEATS. 45 To ROAST A FILLET OR LEG OF VEAL. Cut off the shank bone of a leg of veal, and cut gashes in what remains. Make a dressing of chopped raw salt pork, salt, pepper sweet herbs and bread crumbs, or use butter instead of pork. Stuff the opening in the meat with the dressing, put in a baking- pan with water, just enough to cover it, and let it bake, two hours for six pounds. PORK CHOPS, Kemove the skin, trim them, and dip first in beaten egg, then in cracker crumbs seasoned with salt, pepper, minced onion and a little sage. Fry in hot lard or drippings twenty minutes, turn- ing often. The gravy of this dish is usually too rich or fat to accompany the meat. Pork cutlets are cooked in the same way. Send apple-sauce to the table with them, and season with tomato catsup. PORK PIE. Make a crust as for chicken pie. Take the rind and chine-bone from a loin of pork, chop it fine, season with pepper, salt and powdered sage, and fill your pie. Put on the top crust, fasten the edges well, nib the top over with the yolk of an egg, and bake it two hours with a paper over it, to prevent the crust from burning. To ROAST A PIG. Take a pig that weighs from seven to twelve pounds, and as much as six weeks old. Wash it thoroughly outside and inside. Take any fresh cold meat, and twice as much bread as you have meat. Chop the bread by itself, and chop the meat and pork fine and mix all together, adding sweet herbs, pepper and salt, half a teacupful of butter, and one egg. Stuff the pig with it, and sew it up tight. Take off the legs at the middle joint. Put it into a dripping-pan with cross-bars or a grate to hold it up, and with the legs tied, and pour into the pan a pint of boiling water and set it in the oven. As soon as it begins to cook, swab it with salt and water, and then in fifteen minutes do it again. If it blisters it is cooking too fast; swab it, and diminish the heat. It must bake, if weighing twelve pounds, three hours. 46 MEATS. When nearly done, rub it with butter. When taken out set it for three minutes in the cold, to make it crisp. Take the gravy which has run from the meat, chop the liver, brains, and heart small, and put them to it, (boil them before chopping, till ten- der,) and put in a stew-pan with some bits of butter, dredge in flour, give it one boil,, and serve in a gravy-boat. To SWEETEN SALT PORK. Cut as many slices as will be required for breakfast; cut them on the evening previous, and soak till morning in sweet milk and water; then rinse till the water is clear, and fry. The pork will be found nearly as nice as fresh pork. SALT PORK COOKED IN BATTER. Dip slices of salt pork in batter made with one egg, one cup of sweet milk, flour enough to make a batter as thick as that of griddle cakes. Fry in hot lard to a rich brown. SOUSED TRIPE. Cut the tripe into squares, and lay them in an earthen pot, and pour over them boiling vinegar, enough to cover, in which a blade of mace, a dozen whole cloves, and a stick of cinnamon has been boiled. It will be ready for use in twelve hours, and will keep for several weeks. Soused tripe may be either broiled, fried plain, or in butter. HEAD CHEESE. This is made of the head, ears, and tongue. Boil in salted water till the meat drops from the bones; chop it like sausage meat. Season the liquor with salt, pepper, sage, sweet marjoram, a little powdered cloves, and one-half a cup of strong vinegar. Mix the meat with it, and while hot tie it in a strong bag and keep a heavy stone upon it until cold. SOUSE. Cleanse pigs' ears and feet and soak them a week in salt and water, changing the water every other day. Boil till tender. MEATS. 47 "When cold put on salt, and pour on hot spiced vinegar. Fry them in lard. HAM SANDWICHES. Chop fine some cold dressed ham. To one quart of chopped ham, add a teaspoonful of chopped pickle, one of mustard, a little pepper. To three quarts, beat one teacupful of butter to a cream, and then add the ham and seasoning. Spread on thin slices of bread. SANDWICHES. Rub one tablespoonful of mustard into one-pound of sweet butter; spread on thin slices of bread; cut boiled ham very thin, and place in between two pieces of the bread. TRAVELING LUNCH. ^J v Sardines chopped fine; also a little ham; a small quantity of chopped pickles; mix with mustard, pepper, catsup, salt, and vinegar; spread between bread nicely buttered. To be like jelly- cake, cut in slices crosswise. Will keep fresh some time. MIXED SANDWICHES. Chop fine cold ham, tongue, and chicken; mix with two quarts of the meat one-half cup of melted butter, one of made mustard the yolk of an egg well beaten, and a little pepper; spread on bread cut thin. Or take equal quantity of ham and beef chopped fine, and to two quarts of meat, add two tablespoonfuls of butter or salad oil, teaspoonful of mustard, a little cayenne pepper. SAUSAGE MEAT. To twenty -five pounds of chopped meat, which should be one- third fat and two-thirds lean, put twenty spoonfuls of sage, twenty-five of salt, ten of pepper, and four of summer savory. To TRY OUT LARD. Take what is called the leaves, and take off all the skin, cut it into pieces an inch square, put it into a clean pot over a slow fire, and try it till the scraps look a reddish brown, taking great care 48 MEATS. not to let it burn, which would spoil the whole. Then strain it through a strong cloth, into a tin pan, and let it cool; then pack in a stone jar. Never put hot lard into a crock that you intend keeping it in, as it causes it to become rancid. PICKLE FOR BEEF, POKE, TONGUES, OR HUNG BEEF. Mix, in four gallons of water, a pound and a half of sugar or molasses, and of saltpetre two ounces. If it is to last a month or two, put in six pounds of salt; if you wish to keep it over the summer, use nine pounds of salt. Boil all together gently, and skim, and then let it cool. Put the meat in the vessel in which it is to stand, pour the pickle on the meat till it is covered, and keep it for family use. Once in two months boil and skim the pickle, and throw in two ounces of sugar and half a pound of salt. When tongues and hung beef are taken out, wash and dry the pieces, put them in paper bags and hang in a dry, warm place. In very hot weather, rub the meat well with salt before it is put in the pickle, and let it lie three hours for the bloody portion to run out. Too much saltpetre is injurious. To CURE HAMS. Make a pickle of salt and water, with one ounce of saltpetre and half a pint molasses or one-fourth pound brown sugar for each ham of ordinary size; pack hams as closely as possible in barrel, sprinkle on a little salt, and pour over them the pickle, boiling hot. Let them remain two weeks, take out, drain a few days, and smoke according to taste. Corn-cobs or sawdust are best for this purpose. To keep hams after curing, wrap in brown paper, and place in a tight bag so as to secure from flies. CRUST FOR MEAT PIE. One quart of flour, three tablespoonfuls of lard, two cups of sweet milk, one teaspoonful of salt, three teaspoonfuls of Equity baking-powder. Work up very lightly and quickly, and do not get it too stiff. POTATO CRUST. (For Meat Pies.) MEATS. 49 of melted butter, a well beaten egg, two cups of sweet milk; beat all together until very light. AYork in enough flour to en- able you to roll out in a sheet not too stiff. It looks very nice brushed over with beaten whites of eggs before it goes to the ta- ble. DRESSING FOR POULTRY OR MEATS. One quart of bread crumbs, four soda crackers, four eggs, one- half teacupful of nice fresh lard, one teaspoonful of pepper, two tablespoonfuls of chopped parsley. Roll the crackers very fine, add them to the bread crumbs, and moisten this with one teacup- ful of milk; beat the eggs very light and add them; put in the rest of the ingredients. You can use butter instead of lard, but lard makes the dressing much lighter. The dressing must be so soft that you will have to dip it with a spoon when you fill your fowls or meats. DRESSING FOR TURKEY. Three pints of bread crumbs, one cup of suet chopped fine, two eggs, giblets of turkey, sage, salt, and pepper. Boil the giblets till well done, chop very fine, add the bread crumbs and the suet, add milk enough to moisten the dressing, season it highly, then add the well beaten eggs. It is now ready for the turkey. DRESSING FOR TURKEY AND CHICKENS. Soak half a pound of bread (with the crust cut off), in cold water, then squeeze it dry. Put three tablespoonfuls of butter into a stew-pan, and when hot, stir in a small onion, minced, and brown slightly; then add the bread with three tablespoonfuls of parsley, chopped fine, half teaspoonful of powdered thyme, a lit- tle grated nutmeg, pepper, salt and a cupful of stock. Stir it over the fire until it leaves the bottom and sides. Mix in two eggs. APPLE DRESSING. Take two cupfuls of the pulp of tart apples which have been baked or steamed; add three coffeecupfuls of bread crumbs, some powdered sage, a finely-shred onion, and season with cay- enne pepper. This is a delicious dressing for roast geese, ducks, etc. 50 MEATS. POTATO DRESSING. Take two-thirds bread and one-third boiled potatoes, grated, butter the size of an egg, salt, one egg, and a little ground sage. Mix thoroughly. Very nice for wild clucks and geese. CHESTNUT DRESSING. (For turkey or goose.) Boil the chestnuts and shell them ; then blanch them and boil until soft; mash them fine, and mix with a cupful of sweet cream; add a pint of bread crumbs, pepper and salt to taste. Or add to two cups of prepared chestnuts one cupful of veal gravy, two slices of chopped bacon or three tablespoonfuls of butter, yolks of three eggs, one teaspooiiful of lemon peel and one of salt, one teaspoonful of mace or nutmeg, ground. Flour the inside of the turkey and put in the dressing. DRESSING FOR DUCKS AND GEESE. Two onions, two teacupfuls soaked and squeezed bread, eight sage leaves, one tablespoonful of butter, pepper, salt, one egg, a little piece of pork, minced. Chop the onions and fry them in a saute-pan, before adding them to the other ingredients. SAUCES AND CATSUPS. DRAWN BUTTER. Beat one cup of butter and two tablespoonluls of flour to a cream, then stir into it one pint of boiling water. Set it into a dish of boiling water and let it melt, and heat until it begins to simmer, and it is done. Never simmer it on coals, as it fries the oil and spoils it. Be careful not to have the flour in lumps. If it is to be used with fish, put in chopped eggs and nasturtions, or capers. If used with boiled fowl, put in oysters while it is simmering, and let them heat through. HOLLAND SAUCE. Pour four tablespoonfuls of vinegar into a small stew-pan, and add some pepper-corns and salt; Let the liquor boil until it is reduced to half; let it cool; then add to it the well beaten yolks of four eggs, butter the size of an egg, more salt if necessary, and a very little nutmeg. Set the stew-pan on a very slow fire, and stir the liquid until it is about as thick as cream. Then remove it. Put the stew-pan into another of hot water, keep at the side of the fire. Work the sauce briskly with a spoon, or with a whisk, so as to get it frothy; add a piece of butter half the size of an egg. When the sauce has become light and smooth, it is ready for use. This sauce is used for boiled fish, asparagus and cauliflower. LEMON SAUCE. To a half pint of drawn butter sauce add the inside of a lemon, chopped (seeds taken out), and the chicken liver boiled and mashed. Very fine for boiled fowl. 52 SAUCES AND CATSUPS. SAUCE FOR VENISON. Two tablespoonfuls of currant jelly, one stick of cinnamon, one blade of mace, two spoonfuls of grated white bread, ten tablespoonfuls of water; stew ten minutes; serve in dish with venison steak. SHRBTP SAUCE. Wash clean one-half pint of shrimps, put them in the stew-pan with one spoonful anchovy liquor, one teacupful of drawn butter. Boil up for five minutes, toss it up and pour into sauce-boat. CRAB SAUCE. One crab boiled and cold, four tablespoonfuls of milk, one tea- cupful of drawn butter, cayenne, mace and salt to taste. Make drawn butter as usual, and stir in the milk. Pick the meat from the crab, chop fine, season with cayenne, mace, and salt to taste. Stir into the drawn butter, simmer three minutes, but do not boil. LOBSTER SAUCE. Before proceeding to make the sauce, break up the coral of the lobster and put on a paper in a slow oven for half an hour, then pound it in a mortar and sprinkle it over the boiled fish when it is served. To prepare the sauce itself, chop the meat of the tail and claws of a good sized lobster into pieces, not too small. Half an hour before dinner, make one-half pint of drawn butter sauce. Add to it the chopped lobster, a pinch of coral, a small pinch of cayenne pepper and a little salt. ANCHOVY SAUCE. Six anchovies, a teacupful of drawn butter, three tablespoon- fuls of vinegar. Soak the anchovies in cold water two hours; pull them to pieces, and simmer in just enough water to cover them, for half an hour. Strain the liquor into the drawn but- ter, boil a minute, add the vinegar, heat gradually to a boil, and stew five minutes longer. Serve with boiled fish. SAUCES AND CATSUPS. 53 CHILI SAUCE. ^ N One peck of ripe tomatoes, peeled and sliced, six onions, one pint of vinegar, one cupful of sugar, six red peppers, two table- spoonfuls of salt, one tablespoonful of cinnamon, one-half table- spoonful cloves. Chop the whole very fine and simmer the mix- ture until it is thick; then bottle and seal. Set in cool place and it will keep good. Or if you wish it clear you can boil it till you can put the mixture through a colander. When strained, add the spices, simmer for an hour, then bottle and seal. IMITATION WORCESTERSHIRE SAUCE. One cup of molasses, one-half cup of brown sugar, four cups of vinegar, three large onions, two teaspoonfuls of cayenne pepper one teaspoonful of cloves, one tablespoonful each of cinnamon, nutmeg, allspice, and one teaspoonful of mace. Simmer till the onions are thoroughly done, then strain and bottle for use. HORSERADISH SAUCE. One dessertspoonful olive oil, melted butter, or cream, one of ground or prepared mustard, two tablespoonfuls grated horse- radish, one of vinegar, one teaspoonful of sugar and a little salt, stirred and beaten together until thoroughly mixed. Serve with cold meats. When made with oil or melted butter, and not with cream, this will keep two or three days. TOMATO SAUCE. Stew ten tomatoes with three cloves, and pepper and salt, for fifteen minutes (some add a sliced onion and sprig of parsley), strain through a sieve, put on the stove in a sauce-pan in which a lump of butter the size of an egg and a level tablespoonful of flour have been well mixed and cooked; stir all until smooth and serve. Canned tomatoes may be used as a substitute. ONION SAUCE. Boil four white onions till tender, mince fine; boil half pint of milk, add butter half size of an egg, salt and pepper to taste, and stir in minced onion and a tablespoonful of flour which has been moistened with milk. 54 SAUCES AXD CATSUPS. f CRANBERRY SAUCE. Pour hot water over one quart of cranberries; when cool enough pick them over, the good will be bright red; put them in- to a sauce-pan with a teacupful of water. Stew slowly, stirring often until they are thick like marmalade. They require at least an hour and a half to cook. When you take them from the fire, add two cups of sugar, which have been heated very hot in the oven. If sweetened while cooking, the color will be dark. Put through a colander into a mould wet with cold water. When firm, turn into a glass dish. APPLE SAUCE. Pare, core, and slice some ripe tart apples, stew in water enough to cover them until they break to pieces. Beat up to a smooth pulp, and stir in a good lump of butter, and sugar to taste. If you wish, you can add a little nutmeg. Serve with roast pork or fresh pork cooked in any way. TOMATO CATSUP. (No. 1.) One gallon of tomatoes, four tablespoonfuls each of salt, and black pepper, three tablespoonfuls of mustard, one-half table- spoonful of allspice, four pods of red pepper. All ingredients should be :nade fine; simmer slowly in a porcelain kettle, in sufficient sharp vinegar to have two quarts of catsup, after sim- mering three or four hours, and strain through a wire sieve. Those who like it may add two tablespoonfuls of juice of garlic after the simmering is over and the ingredients are somewhat cool. This is superior to West India catsup; is an excellent remedy for dyspepsia; may be used in a week but improves much by age. TOMATO CATSUP. (No. 2.) Boil tomatoes thoroughly, strain them, and to two gallons to- matoes, add six tablespoonfuls of salt, two tablespoonfuls of cap- sicum, one and one-half black pepper, three tablespoonfuls of mustard, two tablespoonfuls of powdered cinnamon, one quart of best vinegar. Boil slowly three or four hours. Bottle and seal. SAUCES AND CATSUPS. 55 TOMATO CATSUP. (No. 3.) One gallon of tomatoes thoroughly boiled and strained, one pint of vinegar, six tablespoonfuls of salt, three tablespoonfuls of mustard seed, ground fine, one teaspoonful of cayenne pepper, three tablespoonfuls of black pepper, one teaspoonful of cloves, and the same of allspice. Simmer as in the above recipe. TOMATO CATSUP. (No. 4.) One gallon of tomatoes boiled and strained, one pint of vine- gar, two coffeecupfuls of brown sugar, one teaspoonful each of cayenne and black pepper, one tablespoonful of salt, four table- spoonfuls of cinnamon, two onions, chopped very fine. Boil down thick and seal for use. MUSHROOM CATSUP. Two quarts of mushrooms, two tablespoonfuls of salt. Lay in an earthen dish, in alternate layers, the mushrooms and salt; let them lie six hours, then break into bits. Set in a cool place three days, stirring thoroughly every morning. Measure the juice when you have strained it, and to every quart allow half an ounce of allspice, the same quantity of ginger, half a teaspoonful of pounded mace, and teaspoonful of cayenne. Put into a stone jar, cover closely, set in a sauce-pan of boiling water over the fire, and boil five hours, hard. Take it off, empty into a porce- lain kettle, and boil slowly half an hour longer. Let it stand all night in a cool place, until settled and clear. Pour off carefully from the sediment, and bottle, filling the bottles up to the mouth. Dip the corks in melted resin. The bottles should be very small, as it soon spoils when exposed to the air. WALNUT CATSUP. Choose young walnuts, tender enough to be pierced with a pin or needle. Prick them in several places, and lay in a jar with a handful of salt to every twenty-five, and water enough to cover them. Break them with a wooden pestle, and let them lie in the pickle a fortnight, stirring twice a day. Drain off the liquor in- to a sauce-pan, and cover the shells with boiling vinegar to ex- 56 SAUCES AND CATSUTJS. tract what juice remains in them. Crush to a pulp, and strain through a colander into the sauce-pan. Allow to every quart an ounce of black pepper, and one of ginger, half an ounce of cloves, and the same of nutmeg, beaten fine. Put in a pinch of cayenne, a shallot, minced fine, for every two quarts, and a thim- bleful of celery seed, tied in a bag for the same quantity. Boil all together for an hour if there be a gallon of mixture. Bottle when cold, putting an equal quantity of the spice into each bottle. CUCUMBER CATSUP. Three dozen cucumbers and eighteen onions peeled and chop- ped very fine; sprinkle over them three-fourths pint table salt, put" the whole in a sieve, and let it drain well all night; add a teacupful of mustard seed, half a teacupful of ground black pep- per, mix well, and cover with good cider vinegar. Seal tight. CURRANT CATSUP. Four pounds of nice fully ripe currants, one and a half pounds of sugar, tablespoonful ground cinnamon, a teaspoonful each of salt, ground cloves and pepper, pint of vinegar; Stew currants and sugar until quite thick, add the other ingredients and bottle for use. GOOSEBERRY CATSUP. Nine pounds of gooseberries, five pounds of sugar, one quart of vinegar, three tablespoonfuls of cinnamon, one and a half each allspice and cloves. The gooseberries should be nearly or quite ripe. Take off the blossoms, wash and put them in a porcelain kettle, mash thoroughly, scald and put through the colander, add sugar and spices, boil fifteen minutes, and add the vinegar cold; bottle immediately before it cools. Ripe grapes prepared by same rule, make an excellent catsup. OYSTER CATSUP. One quart of oysters, one tablespoonful salt, one teaspoonful of cayenne pepper, one teaspoonful of mace, two teacups of cider vinegar. Chop the oysters and boil in their own liquor, with the vinegar, skimming the skum as it rises. Boil three minutes, SAUCES .VXD CATSUPS. 57 and strain through a hair sieve; return the liquor to the fire, add the pepper, salt and inace. Boil fifteen minutes more, and when cold, bottle for use and seal tightly. NASTURTIUM SEED. Take the green seed after the flower has dried off. Lay in salt and water two days, in cold water one day; pack in bottles and cover with scalding vinegar, seasoned with mace and white pep- per-corns, and sweetened slightly with white sugar. Cork, and set away four weeks before you use them. They are an excellent substitute for capers. CURRY POWDER. (This is the genuine East India recipe). Take of fennel seed, cummin seed and coriander seed each four ounces with two ounces of caraway seed; dry them before the fire, then grind and sift them, add to this two ounces of ground turmerac and the same of black pepper, one ounce of ground ginger, and half an ounce of cayenne pepper. Mix well and keep dry and well stopped. FIXE FRENCH MUSTARD. Take a quarter of a pound of the best, yellow mustard, pour over it enough vinegar and water, equal parts of each, to make a very thin paste ; add a pinch of salt, and a bit of calamus root, not larger than a small pea. Set it on the stove, and while it boils, stir in a tablespoonful of flour. Let it boil for twenty minutes, stilling constantly. Just before it is done stir in a small teaspoonful of honey. When cool, put it in bottles and cork very tight. This is the recipe for the real French mustard, for which a very high price is paid. HOW TO MIX MUSTAKD. In mixing mustard for the table care should be taken that the water has been previously boiled and become nearly cold; by using hot water its essential qualities are destroyed, and it be- comes flat; or by mixing with raw cold water it is liable to fer- ment; neither should vinegar be used. Only one day's supply should be mixed at a time; if any is left over, throw it away. 58 SAUCES ANn CATSUUS. In mixing, stir thoroughly until every dry particle has disappear- ed and the mass becomes oily and of the consistency of thick cream. Good, fresh-mixed mustard is not only an appetizing- condiment and table luxury, but is valuable as a remedy for dys- pepsia. To PREPARE HORSERADISH FOR WINTER. Have a quantity grated while the root is in perfection. To a coffeecup of grated horseradish, two tablespoonfuls white sugar, half teaspoonful salt, and a pint and a half cold vinegar; bottle and seal. KITCHEN SALT. An article that will be found useful for all persons, and a per- fect treasure when you have an inexeprienced cook, or one who does not season well. Take two teacupfuls of fine salt, the same of sugar, and one-half a cup of black pepper if you like a good deal of pepper you may take a whole cup. Mix thoroughly. Use for seasoning soups, hashes, etc. CELERY SOY. One peck of tomatoes boiled; one teacupful of salt; one-half teacupful of fine white pepper; one teaspoonful of cayenne pep- per; four onions chopped fine; one pound of sugar. Boil one hour, and just before removing from the fire add a quart of good sharp vinegar. When cold, add a half cupful of celery seed, rolled; two tablespoonfuls ground cloves and allspice. Let stand one night; then press through a sieve, and bottle closely. POULTRV. Do not feed poultry tlie day before killing; cut off the head, hang iap by the legs, as the meat will be more white and whole- some if bled freely and quickly. Scald well by dipping in and out of a pail of boiling water, being careful not to scald so much as to set the feathers and ?nake them more difficult to pluck; place the fowl on a board with the head towards you, pull the feathers away from you, which will be in the direction they nat- urally lie (if pulled in a contrary direction the skin is likely to be torn), be careful to remove all the pin-feathers with a knife or pair of tweezers; singe, but not smoke, over blazing paper; put one tablespoonful of alcohol in a saucer, light it with a match and singe the fowl; place on a meat-board, and with a sharp knife cut off the legs a little below the knee, to prevent the muscles from shrinking away from the joint, and remove the oil-bag above the tail; take out crop, either by making a slit at the back of the neck or in front (the last is better), taking care that every thing pertaining to the crop or windpipe is removed, cut the neck-bone off close to the body, leaving the skin a good length if to be stuffed; cut a slit three inches long from the tail up- wards, being careful to cut only through the skin, put in the finger at the breast and detach all the intestines, taking care not to burst the gall-bag (situated near the upper part of the breast-bone, and attached to the liver; if broken, no washing can remove the bitter taint left on every spot it touches); put in the hand at the incision near the tail, and draw out carefully all in- testines; trim off the fat from the breast and at the lower incision; GO POULTRY. split the gizzard and take out inside and inner lining (throw liver, heart, and gizzard into water, wash well, and lay aside to be cooked and used for gravy); wash the fowl thoroughly in several waters (some wipe carefully without washing), hang up to drain and it is ready to be stuffed, skewered, and placed to roast. To make it look plump, before stuffing, flatten the breast-bone by placing several thicknesses of cloth over it and pounding it, being careful not to break the skin, and rub the inside well with salt and pepper. Stuff the breast first, but not too full or it will burst in cooking; stuff the body rather fuller than the breast, sew up both openings with strong thread, and sew the neck over upon the back or down upon the breast (these threads must be carefully removed before sending to the table). Lay the points of the wings under the back, and fasten in that position with a skewer run through both wings and held in place with a twine; press the legs as closely towards the breast and side bones as pos- sible, and fasten with a skewer run through the body and both thighs. Rub over thoroughly with pepper and salt, place in a pan and lay on slices of pork, or fat taken out of the fowl, and dredge well with flour, and place to roast in an oven rather hot at first, and then graduate the heat to moderate until done, to test which insert a fork between the thigh and body; if the juice is watery and not bloody it is done. If not served at once, the fowl may be kept hot without drying up, by placing over a skillet full of boiling water set on top of stove or range), and inverting a dripping-pan over it. In roasting a turkey, allow fifteen min- utes' time for every pound. Some steam turkey before roasting, and a turkey steamer may be easily improvised by placing the dripping-pan containing the turkey, on top of two or three pieces of wood laid in the bottom of a wash boiler, with just enough water to cover the wood; put on the lid, which should fit tightly on the boiler, and as the water boils away, add more. Add the liquor in the dripping-pan to the turkey when placed in the oven to roast (do not use the water from the boiler). Boil the giblets until tender in a separate dish, and add them, well chopped, to- gether with water in which they were cooked, to the gravy. The garnishes for turkey and chicken are parsley, slices of lemon, fried sausages and force-meat balls. POULTRY. 61 ROAST TURKEY. Prepare as directed above. For dressing, see page 49; or, mince a dozen oysters and stir into the dressing, and if you are partial to the taste, wet the bread crumbs with the oyster liquor. The effect upon the turkey meat, particularly that of the breast, is very pleasant. In stuffing the turkey be sure to leave room enough for the dressing to swell. After you have filled the tur- key, sew it up with strong thread. This and the neck string are removed when the fowl is dished. In roasting, if the fire is brisk, allow about ten minutes to a pound, but it will depend very much upon the turkey's age whether this rule holds good. Rub the turkey with salt and pepper, and spit it; baste often with the drippings and flour, and occasionally with butter, fif- teen minutes before dishing baste with butter, and dredge on a little flour; this will give it a frothy appearance. Roast to a fine brown, and if it threatens to darken too rapidly, lay a sheet of white paper over it until the lower part is also done. If the turkey is very large, make a paste of flour and water into a stiff dough, roll it out one-half inch thick, roll up the turkey in it, pinch the ends well together; put it into a dripping-pan and bake slowly; baste every' ten minutes. Half an hour before the turkey is done take it out of the crust and brown it. If the gravy is too fat, skim it before making the gravy. To make the gravy. Boil the heart, gizzard, liver and neck in two quarts of water two hours; take them out and chop very fine, and put them back again ; thicken with one spoonful of flour wet with cold water, season with pepper and salt. Let this simmer one hour longer, and when you dish the turkey turn the drippings into the gravy. Boil up once and send to the table. To Bon, TURKEY. Make a dressing of bread crumbs, to which you may add a few large oysters (if you like); pepper, salt, herbs to your taste. Wipe the inside of the turkey with a dry cloth and fill with this dressing. Make a paste of flour and of water, and cover it, or you may scald a cloth and rub it with flour, and wrap the turkey in it; this will keep it white in boiling. A few spoonfuls of milk in the water also adds to the whiteness. Have the water boiling 62 POULTRY. hot when you put the turkey in; boil very slowly; it will take from two to two and one-half hours to cook it. Make a gravy of drawn butter, with a few stewed oysters and their juice. Chickens may be prepared in the same way. To Bone A TURKEY. For this purpose your knife must be very sharp. A knife with a short, sharp pointed blade is best; a turkey weighing nine or ten pounds is best, and it must be fresh killed so that the skin on the joints has not dried. Cut down the back from the neck to the oil bag. Scrape the meat from the bones till you come to the shoulder blade. Scrape the meat from the shoulder blade, then give it a quick twist forward to break it from the first wing joint. Push the first wing joint up, and with your knife cut the tendons and muscles attached to this joint. Then scrape the meat from the bone down to the elbow joint. Sever the joint, keeping the blade of the knife close to the bone. Scrape the meat from the bone down to the back till you come to the hip joint. Take the leg in your hand, twist it forward to help you cut the tendons of the hip joint. Scrape the meat from the thigh bone down to the drum stick, at which point cut the joint. Then continue to scrape the meat off the hip bone till it is all off. Then cut the back bone in front of the extremity, leaving that on to give it a shape. Proceed in the same way with other side. This you see leaves in the two end bones of the wing and the drum sticks. After both sides are finished, scrape the meat carefully from both sides of the breast bone. This will leave only the neck, which cut off after leaving about three inches in the turkey. Lastly, remove the merry thought, and the turkey is ready for filling. FILLING FOE BONED TURKEY. Two pounds of sausage meat, a can of oysters (without the liquor), a pint of fine bread crumbs, pepper and salt, sweet mar- joram, thyme, celery seed; any or all of these herbs and a can of champignons, and some boiled chestnuts, add to its flavor. Sew up the places in the wings and legs that have been accidentally cut in dissecting. Have a darning needle with a long thread of POULTRY. 63 strong darning cotton; begin at the back bone and fill and sew up to the neck, shaping it as you go, with a broad band of mus- lin. Roast to a fine brown color. Serve hot or cold. BONED TURKEY. Boil the turkey in as little water as possible, until the bones can easily be separated from the meat; remove all the skin, slightly mixing the light and dark parts; season with salt and pepper. Take the liquor in which the turkey was boiled, having kept it warm. Pour it on the meat, mix well. Shape it like a loaf of bread. Wrap it in a cloth, or put it into an oval-shaped dish, and press with a heavy weight, for a few hours. Shave thin. A spoonful of flour and butter branded together, and stirred into the water for boiling is an improvement. ESCALLOPED TURKEY. Moisten bread crumbs with a little milk, butter a pan and put in it a layer of crumbs, then a layer of chopped (not very fine) cold turkey seasoned with salt and pepper, then a layer of crumbs, and so on until pan is full. If any dressing or gravy has been left, add it. Make a thickening of one or two eggs, half a cup of milk, and quarter cup butter and bread crumbs; season and spread it over the top; cover with a pan, bake half an hour and then let it brown. ROAST CHICKENS Excellent. Dress and stuff the chicken; lay it in a tin steamer; set it over a pot of boiling water and steam (covered closely) from one and a half or two hours according to size; then roast a nice brown, bast- ing frequently with hot water and butter. One-half hour in a hot oven is sufficient. Boil the gizzard, liver, heart, in a sauce-pan; when done chop them fine and add them with the water in which they were boiled to the gravy in the baking-pan; thicken with a little flour and season to taste. I have cooked chickens in this way for years, and they are delicious. The toughest old fowl has to succumb to this kind of treatment. An old turkey served in the same way is just as tender as a young one. 64 POULTRY. BAKED SPRING CHICKEN. After cleaning the chicken nicely, put it in a dripping-pan, salt and pepper it, put plenty of butter on it, and water enough to keep it from burning; put it in a hot oven and bake till done. Take the chicken upon a platter, make a cream gravy; if you can- not get cream milk will answer. Pour one pint of cream into the dripping-pan in which the chicken was baked, thicken with one- half teacup of flour, previously stirred to a smooth paste, let it come to a boil, pour the gravy over the chicken, and serve. CHICKEN CROQUETTES. Boil two fowls weighing ten pounds till very tender, mince fine, add one pint of cream, half a pound of butter, salt and pep- per to taste; shape oval in a jell}' glass or mould. Fry in lard like doughnuts, until brown. STEWED CHICKENS. Cut up the chickens into small pieces, cover with water and stew gently till thoroughly done, adding a little salt. Make a rich gravy of two tablespoonfuls of flour, made smooth in one- half teacupful of milk, and add yolk of one egg. Make a paste of biscuit dough; roll out, and cut into squares, and bake alight brown; lay the squares on a dish and pour the chickens over. An excellent breakfast dish. CHILI COLORAD. Take two chickens; cut up as if to stew; when pretty well done, add a little green parsley and two onions. Take half a pound of pepper pods, remove the seeds, and pour on boiling water; steam for ten minutes; pour off the water, and rub them in a sieve until all the juice is out; add the juice to the chicken; let it cook for half an hour; add a little butter, flour and salt. Place a border of rice arouud the dish before setting on the table. This dish may also be made of beef, pork or mutton; it is to be eaten in cold weather, and is a favorite dish with all peo- ple on the Pacific coast. POULTRY, 65 CHICKEN PIE. Cut up two chickens, put them in stew-kettle with barely enough water to cover them. "When the chicken is boiled tender, make the gravy of two tablespoonfuls of butter and one of flour, and the yolk of an egg mixed smoothly together, and stir into the water the chicken was stewed in. Line the sides of a deep dish with paste, lay in a small teacup bottom upwards. Put in the stewed chicken with the gravy, and add if you like, some oysters, three or four hard boiled eggs. Put on the top cover, and bake in a moderate oven. Pigeon or veal pie may be made in the same manner. CHICKEN Pox-PiE. Cut up a good sized chicken in all its joints; (one a year old is the best for this purpose), have ready a smooth pot, put in the chicken with cold water enough to cover; salt, and boil it till tender. Half an hour before the chicken is done, make the fol- lowing crust: One quart of flour, teaspoonful of salt, three tea- spoonfuls of Equity baking powder, rubbed through the flour, a piece of butter the size of an egg, sweet milk enough to make a soft dough (as you would make biscuit dough); roll it out on a moulding-board to about the thickness of an inch, cut in square pieces, put them in the steamer and steam half an hour over the chicken. When done, thicken the chicken broth with flour paste, season it with pepper and butter, put the chicken on a large plat- ter with the dumplings on top, and pour the gravy over all. Pot- pie steamed is much nicer than to boil it in the pot with the chicken. It never fails to be nice and light. BKOILED CHICKENS OR QUAILS. Cut chicken open on the back, lay on the meat board and pound until it will lie flat; lay on a gridiron, place over a bed of coals, broil until a nice brown, but do not burn. It will take twenty or thirty minutes to cook thoroughly, and it will cook much bet- ter to cover with a pie tin held down with a weight so that all parts of the chicken may lie closely to the gridiron. When the chicken is broiling, put the liver, gizzard and heart in a stew-pan and boil 66 POULTRY. in a pint of water until tender, chop fine and add flour, butter, pepper, salt, and stir a cup of sweet cream to the water in which they were boiled; When the chicken is done, dip it in the gravy while hot, lay it back on the gridiron a minute, put it in the gravy and let it boil for half a minute, and send to the table hot. Cook quails in the same way. BALTIMORE FRY, Joint the chickens, wash them clean and put them into cold water; take out and salt them, roll each piece in flour, and fry in hot drippings or salt pork fat, almost enough to cover them, put on a tight fitting cover, and fry slowly to a fine brown. When done, put it on a platter, set it in the oven while you prepare the gravy. To the drippings left in the spider add a bowlful of thick cream, let it boil up, add a little flour thickening, boil five minutes, then put it in the gravy-boat and serve it with the fried chicken. FRIED GUMBO. Cut up two young chickens, and fry in skillet; when brown, but not scorched, put in a pot with one quart finely chopped okra, four large tomatoes, and two onions chopped fine; cover with boiling water, boil very slowly; and keep the kettle tightly closed; add boiling water as it wastes, and simmer slowly three hours; season with salt, pepper, and a little butter and flour rub- bed together; serve with boiled rice. CURRIED DISHES. Chickens and veal are most suitable for curries. Boil the meat till tender, and separate the joints. Put a little butter in a stew- pan with the chickens, pour on a part of the liquor in which the meat was boiled, nearly enough to cover it, and let it stew twenty minutes more. Prepare the curry thus : For four pounds of meat, take a tablespoonful of curry powder, a teacup ful of boiled rice, a tablespoonful of flour, and another of melted butter, a teacup- ful of the liquor, and half a teaspoonful of salt; mix them, and pour them over the meat and let it stew ten minutes more. Rice should be boiled for an accompaniment. POULTKY. 67 JELLIED CHICKEN. (No. 1.) Cut up two chickens, boil till tender, in water to cover. Take out, remove skin and bones, season the liquor (one and a half pints) with butter, pepper and salt, and the juice of a lemon; add a quarter of a box dissolved gelatine, put the chicken in the liquor, boil up once, and pour in mould. JELLIED CHICKEN. (No. 2.) Dress one large chicken, cut it in joints, wash it clean, put on to boil. Be careful to remove all the skuni that rises, salt and pepper it well, boil till it falls off from the bones. Boil six eggs hard ten minutes will cook them, take them from the boiling water and drop them into cold water; take the shells off and lay nicely on a plate. Take out the chicken, pick the meat from the bones, and chop it fine. Strain the liquor through a sieve and boil it down to a coffeecupful. Take a sponge cake pan, put a layer of the meat on the bottom of the pan, then lay your eggs in and put another layer of meat on top of the eggs, then pour on the liquor. Be sure you take off all the fat before you pour it over the chicken. Set it away to get cold, then slice nicely for tea or dinner. CHICKEN OK VEAL CKOQTJETTES. Two chickens, chopped fine, or three and one-half pints of ground veal, one nutmeg, grated, one and one-half teaspoonfuls of salt, two small onions, chopped fine as possible, two level tea- spoonfuls sweet marjoram, two of thyme, or basil, one-half tea- spoonful of cayenne pepper, two tablespoonfuls of celery seed, one and one-half pints of thickened milk, two eggs, well beaten into the mixture. Mix all well, then make into pear-shaped balls and dip into beaten egg, then into bread crumbs. Have ready some boiling lard, and fry the croquettes a light brown. KOAST GOOSE. Clean and wash the goose not forgetting to put a spoonful of soda in next to the last water rinse out well, and wipe the in- side quite dry. Add to the usual dressing of bread crumbs, pep- per, salt, a tablespoonful of melted butter, a large sized onion, 68 POULTRY. chopped fine, a tablespoonful of chopped sage, the yolks of two eggs, and some bits of fat pork. Stuff the body and craw, and sew up. It will take fully two hours to roast, if the fire is quick. Cover the breast until it is well done, with white paper, or a paste of flour and water, removing this when you are ready to brown. Make a gravy as for roast duck. Serve with cranberry or apple sauce. ROAST DUCK. Clean, wash and wipe the duck very carefully. To the usual dressing add a little sage (powdered or green), and a minced shal- lot. Stuff and sew up as usual, reserving the giblets for the gravy. If the fowl is tender it will not require more than an hour to roast. Baste well. Make a crust of flour and water and spread over the duck, and roast half an hour. Before it is done, take the crust off and brown. Skim the gravy before putting in the giblets and thickening. The giblets should be stewed in a very little water, then chopped fine, and added to the gravy in the dripping-pan, with a chopped shallot and a spoonful of browned flour. Serve with currant or grape jelly. Birds should be carefully plucked or skinned, drawn, wiped clean, and all shot removed. Game should not be washed, un- less absolutely necessary for cleanliness. With care in dressing, wiping will render them perfectly clean. If necessary to wash, do it quickly and use as little water as possible. The more plainly all kinds of game are cooked, the better they retain their fine flavor. They require more brisk fire than poultry, but take less time to cook. Their color, when done, should be a fine brown color. Broiling is a favorite method of cooking game, and all birds are exceedingly nice roasted. To broil, split down the back, open and flatten the breast by covering with a cloth and pound- ing; season with pepper, and lay the inside first upon the gridiron; turn as soon as browned, and when almost done, take off, place on a platter, sprinkle with salt, and serve at once. The time re- quired is usually about twenty minutes. To lard game, cut fat salt pork into thin, narrow strips, thread a larding-needle with one of the strips, run the needle under the skin, through, so that the ends of the strips exposed will be of equal length. The strips should be about one inch apart. Many prefer tying a piece of bacon on the breast instead. Pigeons should be cooked a long time as they are usually quite lean and tough, and they are better to lie in salt water half an hour, or to be par-boiled in it for a few moments. They are nice roasted or made into a pie. Squirrels should be carefully skinned and laid in salt water a short time before cooking; if old, par-boil. They are delicious broiled, and are excellent cooked in any way with thin slices of bacon. Venison requires more time for cooking than beefsteak. 70 GAME. The haunch, neck, shoulder and saddle should be roasted; roast or broil the breast, and fry or broil the steaks. Nearly all wild ducks are liable to have a fishy flavor. Before roasting them, guard against this by par-boiling them with a small carrot, peeled, put within each. This will absorb the un- pleasant taste. An onion will have the same effect, but unless you use it in the dressing, the carrot is preferable. The garnishes for game are fresh or preserved barberries, currant jelly, sliced oranges, and apple sauce. KOAST DUCK. Par-boil, as above directed; throw away the carrot or onion, lay in fresh water half an hour; stuff with bread crumbs seasoned with pepper, salt, sage and onion, and roast until brown and ten- der, basting for half the ti:ne with butter and water, then with the drippings. Add to the gravy, when you have taken up the duck, a tablespoonful of currant jelly and a pinch of cayenne pepper. Thicken with browned flour, and serve in a tureen. STEWED DUCK. Par-boil ten minutes, when you have drawn them, and put in a raw carrot or onion. Lay in very cold water for half an hour; cut into joints, pepper, salt and flour them. Have ready some butter in a frying-pan, and fry them a light brown; put them in a sauce-pan and cover them with gravy made of the giblets, neck and some bits of lean veal; add a minced shallot, a bunch of sweet herbs, salt and pepper; cover closely, and stew half an hour, or until tender. Take out the ducks, strain the gravy when you have skimmed it, put in half a cup of cream or rich milk, in which an egg has been beaten, thicken with browned flour, add a tablespoonful of vinegar and the juice of half a lem- on, beaten in gradually, so as not to curdle the cream. Boil up and pour over the ducks. QUAILS PAK-BOILED AND BAKED. Tie a thin slice of bacon over the breast of each bird; cover it closely, and set it on top of the range, letting the birds steam ten or fifteen minutes. This plumps them. Then take off the GAME. 71 cover and the pork, and put the birds into the oven, basting them often with butter. Brown them and serve with currant jelly. BROILED QUAILS. Split them at the back. Broil, basting them often with butter, over a hot fire. As soon as the quails are done, add a little more butter, with pepper and salt, and place them for a moment into the oven to soak the butter, Serve them on thin slices of buttered toast, with a little currant jelly on top of each quail. SNIPE. Snipe are best roasted with a piece of pork tied to the breast, or they may be stuffed and baked. FRIED WOODCOCK. Dress, wipe clean, tie the legs, skin the head and neck, turn the beak under the wing and tie it; fasten a piece of bacon over it, and immerse in hot fat for two or three minutes. Serve on toast. Another favorite way is to split them through the back and broil, basting with butter, and serve on toast. KOAST PIGEONS. Clean, wash and stuff as you would chickens; lay them in rows, if roasted in the oven, with a little water in the pan to prvent scorching. Unless they are very fat, baste with butter until they are half done; afterwards in their own gravy. When done, take them out on a platter, add one cupful of milk to the gravy, thick- en with flour, and pour over the pigeons. BROILED PIGEONS. Young pigeons are rightly esteemed a great delicacy. They are cleaned, washed, and dried carefully with a clean cloth, then split down the back, and broiled like chickens. Season with pepper, salt, and plenty of butter in dishing them. PIGEON PIE. Cut the pigeons into four pieces each. Par-boil them for ten minutes, while you prepare a puff-paste. Put in the bottom 72 GAME. some shreds of salt pork or ham; next a layer of hard boiled eggs, buttered and peppered; then the birds; sprinkle with pep- per and minced parsley, squeeze some lemon juice upon them, and lay upon the breasts a piece of butter rolled in flour; cover with slices of egg, then with shreded ham; pour in some of the gravy in which the pigeons were par-boiled, and put on the crust (use no under crust), leaving a hole in the middle. Bake over an hour. Quail pie is made in the same way. STEWED PIGEONS. Clean and wash verv carefully, then lay in salt and water for an hour; rinse the inside with soda and water, and stuff with a force-meat, made of bread crumbs and chopped salt pork, season with pepper. Sew up the birds, and put on to stew in enough cold water to cover them, and allow to each a slice of fat bacon cut into narrow strips. Season with pepper and a pinch of nut- meg; boil slowly in a covered sauce-pan until tender; take them from the gravy and lay in a covered dish to keep warm; strain the gravy, add the juice of a lemon and tablespoonful of currant jelly; thicken with browned flour. Boil up and pour over the pigeons. RABBITS. Eabbits, which are in the best condition in midwinter, may be fricasseed like chicken, in white or brown sauce. To make a pie, first stew till tender, and make like chicken pie. To roast, stuff with a dressing made of bread crumbs, chopped salt pork, thyme, onion, and pepper and salt, sew up, rub over with a little butter, or pin on it a few slices of salt pork, add a little water in the pan and baste often. Serve with mashed potatoes and currant jelly. VENISON The Shoulder. This is, perhaps, the most distinguished venison dish. Make rather deep incisions, following the grain of the meat, from the top, and insert pieces of pork about one-third of an inch square, and two inches long; sprinkle over pepper, salt, and a little flour. Roast or bake the venison before a hot fire or in a hot oven, about two hours for an eight pound roast; baste often. Serve a currant jelly sauce, in the sauce-boat. GAME. 73 REED BIEDS. . Cut sweet potatoes lengthwise; scoop out in the center of each a place that will fit half the bird. Put in the birds, after season- ing them with butter, pepper, salt, tying the two pieces of potato around each of them. Bake them. Serve them in the potatoes. Or they can be roasted or fried in boiling lard like other birds. COUPLETS OF QUAIL OK PIGEONS. "With a sharp-pointed knife, carefully cut the breast from quails or pigeons. At the small end of each breast stick in a bone taken from the leg, and trimmed. The breasts should now resem- ble cutlets. Sprinkle a little pepper and salt over each one, dip it in melted butter, and roll it in flour, or sifted cracker crumbs. Put the cutlets one side until ready to cook, as they should be cooked only just before sending them to the table, They should then be fried in a saute pan in hot butter. They may be served without further trouble in a circle with a center of green pease, which makes a most delicious dish for a company dinner course. However, there is a more elaborate way of finishing them, as fol- lows : Put the carcasses into some cold water with very small pieces of salt pork and onion, sufficient only to produce the slight- est flavoring. Simmer this about an hour, strain, thicken with a little browned roux, and season it with a little pepper and salt. As soon as the livers are done, take them out, mash, and moisten them with a little of the sauce. Prepare little thin pieces of toast, one for each breast; butter, and spread them with the mashed livers. Turn the cutlets over in this sauce, and use the little of it that remains for dipping in the pieces of toast. Serve the cutlets on the toast, in a circle, with a center of pease. BOAST HAUNCH VENISON. If the outside be hard, wash off with lukewarm water; then rub all over with fresh butter or lard, cover it on the top and sides with a thick paste of flour and water, nearly half an inch thick, lay upon this a large sheet of thin, white wrapping paper, well buttered, and above this, thick foolscap paper; keep all in place with greased pack-thread; then put in to roast, with a little water in the dripping-pan. Pour a few ladlefuls of butter and 74 GAME. water over the meat, now and then, to prevent the paper from scorching. If the haunch is large, it will take at least five hours to roast. About half an hour before you take it up, re- move the papers and paste, and test with a skewer to see if it is done. If this passes easily to the bone through the thickest part, set it down to a more moderate fire, and baste every few minutes with melted butter; dredge with flour to make a froth, and dish. It should be a fine brown by this time. Twist a frill of fringed paper around the knuckle. For gravy, put into a sauce-pan a pound or so of scraps of raw venison left from trimming the haunch, a quart of water, a pinch of cloves, a few blades of mace, half a nutmeg, cayenne and salt to taste; stew slowly to one-half the original quantity; skim, strain and return to the sauce-boat when you have rinsed it with hot water; add three tablespoonfuls of currant jelly, two table- spoonfuls of butter, and thicken with browned flour. Send to the table on a platter. Serve with currant jelly. Venison steak and pie are cooked the same as beef. LEG OF VENISON. "Wash a leg of venisdn and make an incision, and draw with salt pork. Put it in a crock and pour on it one pint of vinegar. Let it remain in this four days. It must be kept in a cool place. Turn it over every day. Take it out of the crock, put it in a dripping-pan, season with salt, pour on half of the vinegar the meat was soaked in, add six bay leaves, and one onion, cut fine, lemon peel sliced, six whole peppers, three cloves. Bake till done; baste often with melted butter; add half a pint of sour cream, and bake three hours. J "LILY WHITE" will make your Bread Light, b & H fn ?H Q K O H -. - tl^lll - To INSURE SUCCESS, USE OUR ALL FIRST-KLAffi KR08ERS KEEP IT. 'I/// "Victor " White Rose" "LosGatos" We Respectfully call your Attention to these Brands. made from Carefully Delected and thoroughly Cleaned Wh.eat. SAN JOSE, CAL. ..() 'g^-j QD O fo B rf- CD W M "Los Gatos." "Drifted Snow." CO. Jleuo YOF!^ JfuFnitoe Go WHOLESALE AND RETAIL Js&a&tv&. The Largest Stock:. The Latest Designs. 13T The Lcrwest Prices. We have always carried a distinctively different stock from any other store in this city, and customers appreciating the new and beautiful will find with us many articles not to be seen elsewhere. Every Article with us is Guaranteed to be Good of its kind. Xo "Cheap John" Goods can be found in our Store. t 3ttatiufacfur a I - f-AND SELL BEST CHEAP BED LOUNGE la t&e> state of. A. cordial invitation is extended to all to visit our -wai-e rooms and inspect our stock. ^EEW IOM FMi VoL SALADS. CHICKEN SALAD. (No. 1.) The yolks of six eggs well beaten, one-half pint of melted but- ter, or same of olive oil, three tablespoonfuls of mixed mustard, salt to taste, two teaspoonfuls of celery seed; mix thoroughly, then add three-fourths of a pint of strong vinegar. Place over fire, stir constantly until it becomes thick like boiled custard. Turn the mixture over the chickens which have been chopped (not very fine). Just before serving, add four heads of chopped celery. If not very strong with spice, add more mustard and cayenne pepper. This is enough for one turkey or three small chickens. This same dressing makes an excellent mixture for sandwiches, if used with finely chopped boiled ham or tongue. CHICKEN SALAD. (No. 2.) One chicken (for ten persons), yolk of one egg, one tablespoon- ful of mustard, one large tablespoonful of sugar, one teaspoon- ful of salt, a pinch of cayenne pepper. Beat all together and add salad oil, a few drops at a time, until so stiff as to resist the beater. Add a little vinegar to thin it, then add more oil, and so proceed until you have sufficient quantity, and it must be very stiff. Now add the juice of one-half or one lemon, enough to thin just a little. About an hour before needed, chop the chick- en and mix with equal quantity of celery. Pour over a thin dress- ing of two tablespoonfuls vinegar, one tablespoonful oil, a little salt and black pepper. Drain off and mix with one-half of the mayonnaise dressing; then spread the rest over the top and garnish with hard boiled eggs sliced. 76 SALADS. CHICKEN SALAD. (No. 3.) This is made with equal quantities of chicken and celery. Turkey is equal to two chickens, and four bunches of celery makes an ordinary dish of salad. A pint of chicken and a pint of cut celery is a good rule. Steam or stew the chickens till tender and thoroughly done, so that the bones will pick out. Use only the meat of the breast and thighs, leaving out the neck and wings. Cut it up with scissors, do not on any account use the hash knife. Wash, and with a knife exit the celery in pieces the size of dice. Prepare the dressing thus: Put the uncooked yolks of two eggs into a clean cold soup plate, beat them with a wooden fork one minute; then add one-half teaspoonful of salt, a pinch of cayenne pepper, one-half teaspoonful of mustard. Work these well together and then add, drop by drop, a half pint of olive oil. Yon must stir rapidly and steadily in one direction while adding the oil; a reverse motion may curdle it. Add two tablespoonfuls of vinegar, and put in a cool place until serving time. When ready to serve, mix celery and chicken, dust lightly with salt and pepper, add a cup of whipped cream to the dress- ing, pour it over the chicken and celery, mix carefully, dish, and garnish with the white celery tops. CHICKEN SALAD. (No. 4.) The white meat of a boiled or roasted chicken, or turkey, three- fourths the same bulk of cut celery. Two hard boiled eggs, one raw egg, well beaten, one teaspoonful each of salt, pepper, and made mustard, three tablespoonfuls of salad oil, two of white sugar, one-half teacup of vinegar. Mince the meat well, remov- ing every scrap of fat, gristle, and skin; cut the celery into bits, mix them, and set aside in a cool place while you prepare the dressing. Rub the yolks of eggs to a fine powder, add the salt, pepper, and sugar, then the oil, grinding hard and putting in but a few drops at a time. The mustard comes next; and let all stand together while you whip the raw egg to a froth. Beat this into the dressing, and pour in the vinegar spoonful by spoonful, whipping the dressing well as you do it. Sprinkle a little salt over the meat and celery; toss it up lightly with a silver fork; pour the dressing over it, tossing and mixing until the bottom of the SXLADB. 7? mess is as well saturated as the top; turn into the salad bowl, and garnish with whites of eggs (boiled) cut into rings, and sprays of bleached celery tops. YKAL SALAD, Boil veal until tender, chop fine, take equal quantity of veal, celery or cabbage, and stir into it a salad dressing; put in a shal- low dish and garnish with slices of lemon and celery. Boiled ham chopped and seasoned and served in the same way, makes a very nice salad. For the dressing, take the yolks of four raw eggs, two-thirds of a cup of oil, red pepper, salt, and mustard to taste, juice of two lemons, and last of all, one cup of thick cream. If the dressing is for chicken salad, use the oil or fat from the chick- en instead of sweet oil. Be sure to put in the cream just before sending to the table. SALMON SALAD. Take cold steamed salmon, cut into pieces two inches long, place in a dish and season with salt, pepper, a very little oil, and plenty of vinegar, some parsley, and a little onion, cut up; then cover, and let stand two or three hours. Serve the dish with lettuce leaves, place the slices of salmon on the leaves and pour over the mayonnaise sauce. Garnish with hard boiled eggs. 'oo LOBSTER SALAD. One fine lobster, boiled, and when cold picked to pieces, or two small ones, one cup of best salad oil, one-half cup of sweet cream, whipped light, one lemon the juice strained one tea- spoonful of mustard wet up with vinegar, one tablespoonful of sugar, one teaspoonful of salt, a pinch of cayenne pepper, four tablespoonfuls of vinegar, beaten yolks of two eggs. Beat eggs, sugar, salt, mustard, and pepper until light, then add very grad- ually the oil. When the mixture is quite thick, whip in the lemon. Beat five minutes before putting in the vinegar. Just before the salad goes to the table, add half the whipped cream to this dressing, and stir well into the lobster. Line the salad bowl with lettuce leaves, put in the seasoned meat, and cover with the rest of the whipped cream. This salad deserves its name. 7g SALAD!?, HAM SALAD. Cut up small tits of boiled ham, place in salad-bowl with the heart and inside leaves of a head of lettuce. Make dressing as follows: Mix in a sauce-pan one pint sour cream as free from milk as possible, and half pint good vinegar, salt, a s-inall piece of butter, sugar, and a small tablespoonful of mustard mixed smooth; boil, add the well-beaten yolks of two eggs, stirring carefully, as for float, until it thickens to the consistency of starch, then set in a cool place or on ice, and when cold pour it over the salad and mix well. CREAM DRESSING. Two eggs, three tablespoonfuls of vinegar, one of cream, one teaspoonful of sugar, a little salt and one-fourth teaspoonful of mustard. Beat the eggs well, add sugar, salt and mustard, then the vinegar, lastly cream. Place the bowl in a basin of boiling water and stir until it thickens, no longer. Cool and use when needed. RED MAYONNAISE, To give bright color to mayonnaise, lobster coral pounded to a powder and rubbed through a sieve, then thoroughly blended, or juice from boiled beets. SARDINE SALAD. Arrange about a pint of any cold fish , previously shreded and freed from bones, on a bed of crisp lettuce leaves. Cover the fish with a sardine dressing; over this arrange six sardines split, having the ends meet at the center. Around the dish place thin slices of lemon and a wreath of parsley or young lettuce leaves. SARDINE DRESSING. Pound in a mortar until perfectly smooth the yolks of four hard boiled eggs and three sardines, freed of bones. Add this to either of the above and you have an excellent fish dressing. TOMATO SALAD. Twelve medium-sized tomatoes, peeled and sliced, four hard SALADS. 79 boiled eggs, one raw egg, well beaten, one-half teaspoonful of cayenne pepper, one teaspoonful of white sugar, and two of made mustard, one tablespoonful of olive oil, one teacupful of vinegar, one teaspoonful of salt. Hub the yolks to a smooth paste, add- ing by degrees the salt, pepper, sugar, mustard and oil. Beat the raw egg to a froth, and stir in lastly, the vinegar. Peel the tomatoes and slice them a quarter of an inch thick; then set the dish on the ice, while you are making ready the dressing. Stir a great lu:up of ice rapidly in the dressing until it is cold; take it out, cover the tomatoes with the mixture and set back on the ice, until you send to the table. This salad is delicious, especi- ally when ice cold. HERRING SALAD. Soak over night three Holland herrings cut in very small pieces; cook and peel eight medium potatoes, and when cold chop with two small cooked red beets, two onions, four sour apples, some roasted chopped veal (about one quart), three hard-boiled eggs; mix with a sauce of sweet oil, vinegar, stock, pepper and mustard to taste. A tablespoonful of thick sour cream improves the sauce, which should stand over night in an earthen dish. CELERY SALAD. Prepare the dressing as for tomato salad ; cut the celery into bits half an inch long, and season. Eat at once, before the vinegar injures the crispness of the vegetables. CELERY SLAW. One-half head of cabbage; one bunch of celery; two hard- boiled eggs, all chopped fine. Mix with it two teaspoonfuls of sugar, two of mustard, one-half of pepper and salt. Moisten with vinegar. LETTUCE SALAD. Two or three heads of white lettuce, two hard-boiled eggs, two teaspoonfuls of olive oil, one-half teaspoonful of salt, one tea- spoonful of white sugar, one-half teaspoouful of French mustard, one teaspoonful of pepper, four tablespoonfuls of sharp vinegar. Rub the yolks fine, add the sugar, salt, mustard and oil. Let 80 SALADS. them stand five minutes, and then beat in the vinegar. Cut the lettuce up with a knife and fork, a chopper would bruise it; put into a dish, add the dressing and mix by tossing with a silver fork. LETTUCE PLAIN. Pull the leaves apart and wash carefully each leaf for fear of insects; arrange nicely on a flat dish, and ornament with hard- boiled eggs, sliced round, and cover with vinegar and sugar if you like. CABBAGE SALAD. One cup vinegar, six tablespoonfuls milk, three tablespoonfuls butter, two eggs, well beaten, one tablespoonful mixed mustard, one teaspoonful of black pepper, one tablespoonful sugar, one tablespoonful of salt. Put it on the stove and boil twenty min- utes. Pour it on a half head of cabbage, chopped fine. LOBSTER SALAD DRESSING. One tablespoonful of mixed mustard, one teaspoonful of salt, black and red pepper to season well; yolks of two raw eggs, one pint of sweet oil, well mixed with the eggs, a little at a time, one wineglassful of vinegar, well mixed, a little at a time; as you are mixing the oil with the vinegar, dissolve the yolks of two hard, boiled eggs with a cruet of vinegar; mix this with the above, add one tablespoonful of cream. At the last, use the whites of the boiled eggs chopped with the lobster. DRESSING FOR LETTUCE. One-half pint of very strong vinegar, one tablespoonful of flour, one tablespoonful of mustard. Cook well and add one tablespoonful of butter. Let it get cold. "When wanted for use, take a tablespoonful of it and add nice thick cream. CABBAGE SALAD OR COLD SLAW. Shave a head of white cabbage very fine. For one quart of slaw, take the yolks of three eggs, beat them well, stir into them one tumbler and a half of good vinegar, two teaspoonfuls of loaf SALADS, 81 sugar, piece of "butter the size of a walnut, one teaspoonful of mixed mustard, salt and pepper to taste. Mix all together with the yolks, and put into a stew-pan. When boiling hot, add the cabbage, and stew five minutes. Toss it frequently from the bottom with a silver fork. Dish the slaw and set it where it will become perfectly cold on ice if possible. Add one coffeecupful of thick cream just before serving, stirring it with a silver fork. If the vinegar is very strong, use less in proportion. CRKAM CABBAGE. One-half cup of white sugar, one-half cup of good vinegar, one cup of thick cream, one teaspoonful of salt, piece of butter the size of an egg, a little cayenne pepper. Stir all together, except the creani, put the mixture into a sauce-pan, and stir until it boils; then add the cream, and let it boil. Pour it over the cab- bage while hot. The cabbage should be shaved very fine. POTATO SALAD. (No. 1.) One-half dozen baked potatoes, two hard-boiled eggs, one- fourth of a medium-sized onion, one-half dozen sprigs of parsle}', one-half cup of sour cream, three tablespoonfuls of vinegar, one- half teaspoonful of mustard, one tablespoonful of sugar, salt and pepper to taste. Chop the parsley, onion and egg very fine; add the potatoes, and chop coarsely; put all in an earthen dish, add the seasoning, vinegar and cream ; stir all well together, and let stand two hours. POTATO SALAD. (No. 2.) Two cups of mashed potato, rubbed through a colander, three- fourths of a cup of chopped cabbage, white and firm, two table- spoonfuls cucumber pickle, also chopped, yolks of two hard- boiled eggs, pounded fine. Mix all well together. DRESSING. One raw egg, well beaten, one saltspoonfiil of celery seed, one teaspoonful of -white sugar, one tablespoonful of melted butter, one teaspoonful of flour, one-half teacupful vinegar, salt, mustard and pepper to taste. Boil the vinegar and pour it upon the egg, 82 SALADS. sugar, butter, and seasoning; wet the flour with cold vinegar, and beat it into this. Cook the mixture, stirring until it thick- ens, when pour, scalding hot, upon the salad. Toss it with a, silver fork, and let it get very cold before eating. POTATO SALAD. (No. 3.) Boil four potatoes; when cold, cut in slices; add three new on- ions and two bunches of celery, chopped fine; also whites of two hard-boiled eggs. Serve with a mayonnaise sauce. Do not use mealy potatoes for salads. SHRIMP SALAD, This may be made either of the canned or fresh shrimps. If the latter are used, the shells must be cracked and the meat picked out carefully. In either case they must be cut rather fine with a sharp knife. Heap upon crisp lettuce leaves, and pour over them a mayonnaise dressing. Crab salad is made the same as lobster salad. MAYONNAISE SAUCE. Put the uncooked yolk of an egg into a cold bowl; beat it well with a silver fork; then add two saltspoonfuls of salt, and one saltspoonful of mustard powder; work them well a minute be- fore adding the oil; then mix in a little good oil, which must be poured in very slowly (a few drops at a time) at first, alternated occasionally with a few drops of vinegar. In proportion as the oil is used, the sauce should gain consistency. When it begins to have the appearance of jelly, alternate a few drops of lemon juice with the oil. When the egg has absorbed a gill of oil, fin- ish the sauce by adding a very little pinch of cayenne pepper and one and a half teaspoonfuls of good vinegar; taste it to see that there are salt, mustard, cayenne and vinegar enough. If not, add more very carefully. These proportions will suit most tastes; yet some like more mustard and more oil. Be careful not to use too much cayenne pepper. When ready to serve add half a cup of whipped cream, if you like. The cream makes it whiter and thinner. By beating the egg a minute before adding the oil, there is little danger of the sauce curdling; if by chance it should S MADS. 83 curdle, half a teaspoonful of the unbeaten white of an egg, or a few drops of vinegar, will often restore the smooth consistency. Be careful not to use too much, or it will make the sauce thin. The dressing 1 liquifies as soon as mixed with vegetables or meat; therefore it should be made stiff enough to keep in shape until used. Never mix the dressing with the meat or fish until ready to serve, and then only part of it, and spread the remainder over the top. FRENCH DRESSING. One tablespoonful vinegar, three tablespoonfuls of olive oil, one saltspoonful each of pepper and salt, one teaspoonful of grated onion. First, mix the pepper and salt, then the oil and onion, and then the vinegar. When well mixed, pour over the salad. Mix all together, and serve. MAYONNAISE OF CAULIFLOWER. Boil cauliflower in water, add a little salt and butter; let it get cold; season with salt, pepper, three tablespoonfuls of vinegar and one of oil. Let them remain for an hour. When ready to serve, pile them on a dish to a point; then mask them with a mayonnaise sauce. VEGETABLE SALAD. All kinds may be made by using cold boiled pease, string beans, cauliflower, asparagus tops, beats or celery, cutting not too small and using any of the salad dressings according to taste. Nothing need be wasted. OYSTER SALAD. One quart of oysters, one small bunch of celery, one raw egg, yolks of two hard boiled eggs, two tablespoonfuls of best olive oil, one teaspoonful of sugar, one saltspoonful each of pepper, salt and made mustard, half a cupful of vinegar. Whip the raw eggs light with the sugar and the oil. Rub the yolks of the boiled eggs to a paste with the salt, pepper and mustard, add the beaten raw egg and oil, and beat in the vinegar, a few drops at a time. Drain the liquor from the oysters and cut them with a sharp knife into small pieces. Cut the celery into half inch 84 SALADS. lengths. Chopping bruises it. Put oysters and celery into a salad dish, mix with it half of the dressing and pour the rest over it. Garnish with celery tops and stoned olives. Lettuce and dice of cold boiled potatoes and cold boiled beets. Potatoes piled in the center, beats next, and lettuce around the edge of the dish. Serve with French dressing. This makes a very fine salad. CUCUMBER SALAD. Two hours before dinner, slice on a slaw-cutter four full-grown, but not yellow, cucumbers; salt and let stand in an earthen dish. Half an hour before dinner, drain in a colander. While they are draining, peel and slice two onions and fry in a spoonful of lard. Beat together the yolk of an egg, half a teacupful of sweet cream and two tablespoonfuls of water. Put the drained cucum- bers in a porcelain kettle with the onion, pour on the beaten mixture, dredge over a little flour, add half a teacup of sharp vinegar. Boil up five minutes. Serve hot. To FRINGE CELERY FOR GARNISHING. Cut the stalks into two inch lengths; stick plenty of coarse needles into a cork; draw half of the stick of each piece of celery through the needles. When all the fibrous parts are sepa- rated, lay the celery in some cold place to curl and crisp. VEOKTABLKS. EULES FOR COOKING VEGETABLES. Have them as fresh as possible. Stale and withered ones are un- wholesome and unpalatable. Summer vegetables should be cook- ed the same day they are gathered, if possible. Pick over and wash well, cutting out all decayed or unripe parts. If you boil them, put a little salt in the water. Cook them steadily after you put them on. Be sure they are thoroughly done. Hare vegeta- bles are neither good nor fashionable. Drain well. Serve hot. Vegetables should never be washed until immediately before pre- paring them for the table. Lettuce is made almost worthless rn flavor by dipping it in water some hours before it is served. Po- tatoes suffer even more than any other vegetable through the washing process. They should not be put in water till just ready for boiling. All vegetables are better pooked in soft water, pro- vided it is clean and pure; if hard water is used, put in a small pinch of soda. Never split onions, turnips and carrots, but slice them in rings, cut across the fiber, as they thus cook tender much quicker. Always add both salt and a little soda to the water in which greens are cooked, as soda preserves the color. A little sugar added to turnip, beets, pease, corn, squash and pumpkin is an improvement, especially when the vegetables are the common kind. A piece of red pepper, the size of a fingernail, or a piece of charcoal, dropped into meat or vegetables, when first beginning to cook, will aid greatly in killing the unpleasant odor. Eemem- ber this for boiled cabbage, greens, beans, onions and mutton. 86' VEGETABLES. BOILED POTATOES With the Skins. Wash the potatoes clean and put them on to boil in eold water, with a pinch of salt. Have them of uniform size, and cook stead- ily until a fork will pierce easily to the heart of the largest; then pour off the water, every drop; sprinkle with salt and set back on the range, a little to one side, with the lid of the pot off; let them dry three or four minutes, peel quickly, and serve in an un- covered dish. BOILED POTATOES Without the Skins. Pare very thin. The glory of a potato is its mealiness, and much of the starch, or meal, lies next to the skin, consequently is lost by slovenly paring, which, likewise, defaces the shape. Wash in cold water; have ready a pot of boiling water, slightly salted, drop in the potatoes, and keep at a rapid boil until tender. Drain off the water, sprinkle with fine salt, and dry as just directed. To Bon. NEW POTATOES. .If very young, rub the skin off with a rough towel; if almost ripe, scrape with a blunt knife. Cover with cold water, slightly salted, boil half an hour, drain, salt and dry for two or three minutes. Send to the table plain. Or, pour over them a pint of sweet cream or rich milk, let it come to a boil, put in a spoonful of butter; if you use milk, season with salt and pepper, and thicken with half teacupful of cornstarch, previously stirred to a paste; give it all a good boil, and serve immediately. MASHED POTATOES. Every one thinks she can make so simple a dish as that of mash- ed potatoes; but it is the excellence of art to produce good mash- ed as well as good boiled potatoes. In fact, I believe there is nothing so difficult in cookery as to properly boil a potato. Prepare and boil as for plain, put into a hot crock or basin, which can be placed at the side of the fire, one-half cup of rich milk or cream, a piece of butter the size of an egg, salt and pep- per to taste, and let them get hot. When the potatoes are done, VEGETABLES. 87 drain and mash them, add the hot milk; then work them a few minutes with a fork, and serve them immediately. Do not rub egg over, and bake them; that ruins them. Much depends upon mashed potatoes being served at table hot, and freshly made. One of the secrets of good mashed potatoes is the mixing of the ingredients all hot. BAKED POTATOES. Be very particular to wash every part of the potato clean, as many persons eat the skin; bake in a quick oven until tender, say three-quarters of an hour to an hour, if of good size. There is such a difference in ovens, that each one must learn for herself what the time will be for each. POTATO PUFF. Take two coffeecupfuls of cold mashed potato, and stir into it two tablespoonfuls of melted butter, beaten to a white cream, before adding anything else. Then put with this two eggs, whipped very light, and a teacupful of cream, or nice milk, salt it to taste, beat all well, pour into a deep dish, and bake in a quick oven until it is nicely browned. If properly mixed it will come out of the oven light, puffy and delectable. POTATO BALLS. Prepare the potatoes as you would for mashed potatoes; when done, mash very fine and season with butter and salt; beat in two eggs till very light, shape them into little balls, as large as wal- nuts, let them get perfectly cold, dip them in beaten egg, then in bread crumbs, and fry in hot lard, like doughnuts. Be very particular to have the lard boiling hot or they will not be nice. Brown a light brown, and serve at once. SlLVERTHOBN POTATOES. Boil as you would for plain potatoes; be sure to have them per- fectly cold before chopping; chop them as fine as a common sized bean (no finer); to one quart of potatoes add one coffeecup- ful of thick cream. You can double the quantity as many times as you like. Have ready a spider, put in your potatoes, pour 88 VEGETABLES. over them the cream, season with salt and pepper, warm them up quickly, and serve at once. If you have no cream, you can use milk and plenty of butter, but they are not so nice as when mixed with cream. The beauty of these potatoes is to have them chopped evenly and warmed quickly; never let them stand a min- ute on the stove after they are ready; if you do, they are spoiled. The neshannock potato is the best for this purpose. BROWNED POTATOES White. Peel some large, ripe potatoes, and one hour before a roast of beef is removed from the oven, put the potatoes in the dripping- pan, sprinkle some salt over them, baste them often with the gravy to prevent scorching, drain them on a sieve for five min- utes, and lay them about the meat in the dish. Sweet potatoes are very nice cooked in this way. BBOWNED SWEET POTATOES. Boil the potatoes till tender, but not too done; drain off the water and take off their skins, cut them in half and fry them in plenty of butter or nice beef drippings. Sprinkle a little sugar over them and brown nicely. Irish potatoes are very fine cooked in this way; only omit the sugar. FIFTH AVENUE HOTEL POTATOES. Take large, fair potatoes, bake until soft, and cut a round piece off the top of each, scrape out the inside carefully, so as not to break the skin, and set aside the empty cases with the covers. Mash the inside very smoothly, working into it, while hot, some butter and cream about half a teaspoonful of each for every po- tato season with salt and pepper, with a good pinch of grated cheese for each; work it very soft with milk, and put into a sauce- pan to heat, stirring to prevent burning; when scalding hot, stir in one well beaten egg for six large potatoes. Boil up once, fill the skins with the mixture, replacing the caps, return them to the oven for three minutes; arrange upon a napkin, in a deep dish, the caps uppermost; cover with a napkin, and eat hot. If you like, you can omit the eggs and put in a double quantity of cheese. VEGETABLES. 89 POTATO RIBBON. Pare, and lay In ice water for an hour. Choose the largest and soundest potatoes you can get for this dish. At the end of an hour, pare with a small knife, round and round in one continu- ous curling strip. There is also an instrument for this purpose, which costs but a trifle, and will do the work deftly and expedi- tiously. Handle with care, fry a few at a time, for fear of en- tanglement, in lard, like fried cakes; drain, and serve in cornuco- pias, for dinner or tea parties, SARATOGA POTATOES, Pare, wash, and slice some raw potatoes as thin as wafers. This can be done with a sharp knife, although there is a little in- strument for the purpose, to be had at the house-furnishing stores, which flutes prettily as well as slices evenly. Lay in ice water for half an hour. Put in the water a small piece of alum. Wipe dry in two cloths, spreading them upon one, and pressing the other upon them. Have ready some boiling lard, as you would for fried cakes; fry a light brown. To dry off the fat, take from the frying-kettle as soon as they are brown, with a perfor- ated skimmer, put in a colander and shake for an instant, and sprinkle salt over them. They should be crisp and free from grease. Another way: Pare the potatoes and quarter them lengthwise, and fry as before. They are very nice cooked in this way. LYOXNAISE POTATOES. Two and a half cups of cold, boiled potatoes, two tablespoon- fuls of chopped onions, one teaspoonful of minced parsley, but- ter size of an egg. Slice the cold boiled potatoes; put the butter into a sauce-pan, and when hot, throw in the onion; fry to a light color; add the sliced potatoes, which turn until they are thoroughly hot, and of light color also; then mix in the minced parsley and serve immediately, while they are hot. The potato slices should be merely moistened with the butter dressing. POTATO PIE. Take about twenty good sized potatoes and six onions; pare 0(J VEGETABLES. the potatoes and peel the onions. If you put the onions In cold water they will not make your eyes smart. Slice the potatoes and onions very thin, and put them in cold water to soak for half an hour; have ready an earthen dish, and put in a layer of potatoes then a layer of onions; season with pepper, salt and butter, and so on till the dish is full. Put in a little water, beat- four eggs and pour over the top; have ready a good puff-paste and put it over the pie; bake two hours in a slow oven. A NICE WAY TO PREPARE POTATOES. The potatoes are sliced thin, as for frying, and allowed to re- main in cold water half an hour. The slices are then put into a. pudding dish, with salt, pepper, and some milk about half a pint to an ordinary pudding dish. They are then put into an oven and baked for an hour. "When taken out, a lump of butter half the size of a hen's egg is cut into small bits and scattered over the top. Those who have never eaten potatoes cooked thus do not know all the capabilities of that esculent tuber. The slic- ing allows the interior of each potato to be examined, hence its value where potatoes are doubtful, though poor ones are not of necessity required. The soaking in cold water hardens the slices, so that they will hold their shape. The milk serves to cook them through, and to make a nice brown on top; the quantity can only be learned by experience; if just a little is left as a rich gravy, moistening all the slices, then it is right. In a year of small and poor potatoes, this method of serving them will be very welcome to many a housekeeper. STRING BEANS. Break off the tops and bottoms and "string" carefully; then pare both edges with a sharp knife, to be certain that no remnant of the tough fiber remains; cut "the beans into pieces an inch long, wash in cold water, drain them, and put into a sauce-pan of boiling water, with a pinch of soda; boil quickly till tender. Boil a little bacon with them ; it mellows the rank taste you seek to remove by boiling. When done, season with butter and pep- per; if you use bacon, they will need no more salting; add milk and thicken with a tablespoonful of cornstarch. Dish, and serve. VEGETABLES. 91 LIMA BEANS. Let them boil ten minutes, drain off the water, then add boil- ing water, sufficient to cook done. Pour on sweet cream, accord- ing to the amount of soup desired, and season with pepper and salt. If sweet milk is used, add a small piece of butter. GREEN CORN Boiled. Choose young sugar-corn full grown, but not hard; test with the nail; when the grain is pierced, the milk should escape in a jet, and not be too thick. Clean by stripping off the outer leaves, turn back the innermost covering carefully, pick off every thread of silk, and recover the ear with the thin husk that grew next the corn; tie at the top with a bit of thread, and put into boiling water, salt, and cook fast for half an hour, or longer in proportion to size and age. Cut off the stalks close to the cob, and send to the table whole. SUCCOTASH. This is made of green corn and Lima beans. Some substitute string or butter beans. Have a third more corn than beans. Split the kernels through the center and scrape out the corn, and shell the beans; put them over to cook, with a little salt pork and a pinch of soda to keep them green; boil half an hour before you put the corn in, then stew till tender, stirring often to pre- vent burning. "When done, season with salt and pepper, add one coffeecupful of cream, and serve. You can use butter and milk if you cannot get cream. DELICATE SUCCOTASH. One pint of Lima beans (after they are shelled), one quart of scraped corn, one cup of thick cream. Boil the beans ten min- utes, drain off and put more boiling water over them, when nearly done, add the scraped corn; boil five minutes, then season with salt and pepper, and add the cream. GREEN CORN CAKES. Mix a pint of grated green corn with a teacupful of flour, half a teacupful of milk, half a teacupful of melted butter, one egg, 92 VEGETABLES. a teaspoonful of salt, and a little pepper. Drop on a buttered pan by the spoonful and bake or fry (best fried) for ten or fifteen minutes. CORN OYSTERS. Six ears corn, three eggs, four tablespoonfuls of flour. Beat the yolks very light, grate the corn off the cob, season with salt and pepper, mix with the yolks, then add the flour. Whisk the whites to a froth and stir in with the batter; put two dessertspoonfuls at a time into a pan of hot lard and fry a light brown. FRIED CORN. Grate twelve ears of corn, add one tablespoonful of flour, a lit- tle milk, butter and salt, three well beaten eggs. Make into small cakes, and fry a light brown.' CORN CUSTARD. Cut corn from the cob, mix it not too thinly with milk. Add two or three beaten eggs, pepper and salt to taste. Bake half an hour. To be served as a vegetable. BOILED BEETS. Wash, but do not touch with a knife before they are boiled. If cut while raw, they bleed themselves pale in the hot water. Boil till tender; when done, rub off the skins, slice round if large, split if young, mix a great spoonful of melted butter, five of vinegar, pepper and salt, heat to boiling, and pour over the beets. Another nice way is to make drawn butter gravy, with half teacupful of vinegar, and pour over the beets just before serving. GREEN PEASE. The Champion and Marrowfat pease are the best. Shell and put them on to cook in cold water, salt them, and put in a piece of soda the size of a pea to keep them green; cook from twenty minutes to half an hour. Market pease are greatly improved by the addition of a small lump of white sugar. When done, season with butter and pepper, add one coffeecupful of nice thick cream, or nice rich milk, butter and salt to taste. If you use milk, YEGETABLES. 93 tMcken it with one tablespoonful of cornstarch; dish and serve. To FBY EGG PLANT. Pare the egg plant, and cut in slices half an inch thick. Let it lie in cold salt water for an hour or more. Have a dish of beaten yolk of an egg, and one of cornmeal. Dip the slices first in the egg, then in cornmeal, and fry light brown, in a skillet of liot lard and butter mixed. STUFFED EGG PLANT, Take a full grown egg plant, cut it in two lengthwise. Take all the inside out leaving the skin about half inch thick. Chop fine. Mix about as much bread crumbs as egg plant; salt and pepper to taste, and one teaspoonful of sugar. Put a tablespoonful of butter in a skillet; when hot put in the mixture and let cook ten minutes; then return to the shells and put in the oven and bake an hour. Serve hot, OYSTER PLANT, Wash, and scrape the plant, put in boiling water with salt in it; when tender, cut into pieces an inch long, dip in batter made of an egg, niilk, flour and salt, and fry in hot lard like fried cakes. Parsnips are very nice cooked in this way. ESCALOPED SALSIFY. Scrape the roots thoroughly, and wash clean in cold water. Cut into rings and boil three minutes; drain, and pour on more hot water, enough to cover them. Boil till tender; season with pepper and salt. Put in a basin a layer of salsify, then a layer of bread or cracker crumbs, some butter, then another of salsify and crumbs, and so alternate till the dish is full; let the last layer be of crumbs, put some butter on top and fill up with rich milk. Bake twenty minutes, in a hot oven. To BOIL SPINACH. One peck is enough for four persons. Pick it over very care- fully it is apt to be gritty; wash in several waters, and let it lie in the last half an hour, at least; take out with your hands, shak- 04 VEGETABLES, ing each bunch well, and put into boiling water, with a little salt; boil from fifteen to twenty minutes. When tender, drain thor- oughly, chop very fine, put in a sauce-pan with a piece of butter the size of an egg, and pepper to taste; stir until very hot, turn into a hot dish and shape nicely; slice some hard boiled eggs and lay on top. Or, rub the yolks of four eggs to a powder, mix with butter, and when your mould is raised, spread smoothly over the flat top; cut the whites into rings and lay them on the yellow surface. This makes- a very pleasant dressing for the spinach. SPINACH, A LA CREAM. Boil and chop very fine, or rub through a colander; season with pepper and salt; beat in, while warm, three tablespoonfuls melted butter (this is for a large dish); then put it into a sauce-pan and heat, stirring constantly. When smoking hot, add three table- spoonfuls of cream and a teaspoonful of white sugar; boil up once, still stirring, and press firmly into a hot bowl. Turn into a hot dish, and garnish with sliced boiled eggs laid on top. BAKED PARSNIPS. Put four thin slices salt pork in a kettle with two quarts cold water, wash and scrape parsnips, and if large halve or quarter, and as soon as water boils place in a kettle, boil about half an hour, remove meat, parsnips, and gravy to dripping-pan, sprinkle with a little white sugar, and bake in oven half an hour, or until they are a light brown, and the water is all fried out. Add a few potatoes if you like. FRIED PARSNIPS. Par-boil or steam large parsnips, and then cut in slices length- wise. Sprinkle each with a little flour, pepper and salt. Fry in equal parts of butter and lard. ARTICHOKES. Strip off the outer leaves, and cut the stalks close to the bot- tom. Wash well and lay in cold water two hours. Immerse in boiling water, the stalk ends uppermost, with an inverted plate VEGETABLES. 95 upon them to keep them down. Boil an hour and a half, or un- til very tender; arrange upon a dish, the tops up, and pour drawn butter over them. ASPARAGUS. The green tops of this vegetable are very tender, and should not be cooked so long as the white part, which is hard. Cut off the tops as far down as they are tender and lay them in cold water. Then take the white part and pare off the hard part and cut in pieces about an inch long. Put them on to boil, and when nearly done, Avhich will be in about half an hour, add the green tops and boil ten or fifteen minutes longer. Lay slices of toast in the bottom of the dish, drain the asparagus from the water. Season with butter, pepper and salt, and pour over the toast, and it is ready to serve. BAKED SWEET POTATO. Wash and scrape the potatoes, then split them lengthwise. Steam them half an hour, then put them into a pan with lumps of butter, pepper and salt. Sprinkle thickly with sugar and bake a nice brown. Hubbard squash may be cooked in the same way. BAKED CORN. To one quart of corn use one teacupful of cream, a lump of butter^the size of an egg, and some salt. Bake slowly one and one-half hours. STEWED TOMATOES. Loosen the skins by pouring boiling water upon them; peel and cut them up, extracting the cores or hard part of stem end, and removing all unripe portions. Stew in a sauce-pan (tin or porcelain) half an hour, when add salt and pepper to taste, a tea- spoonful of white sugar, and a tablespoonful of butter; stew slowly fifteen minutes longer, just before dishing, thicken with a little grated bread. Another nice way to prepare tomatoes is to put a quarter as much green corn as you have tomatoes in the sauce-pan when it is first set on the fire, and stew gently. FRIED TOMATOES. Slice large, firm tomatoes without peeling. Dip in egg and 96 VEGETABLES. cracker crumbs, with pepper and salt; fry in lard and serve hot. The slices must not be very thin. BROILED TOMATOES. Take large, smooth tomatoes, cut half an inch thick, leaving on the skin. Lay them on a wire broiler over a clear bed of coals. Have a dish with butter, pepper, salt, and a little sugar; and as they are done drop them into it. Lay the whole in a dish over toast, and serve. BAKED TOMATOES. Make a dressing with the crumbs of a small loaf, to which add three ounces of butter, two small onions chopped fine, with pep- per and salt to taste. Mix well. Then take eight or ten large tomatoes (do not take off the skins), divide transversely, take out the seeds and fill with the dressing. Place the halves to- gether again, sprinkle with salt and pepper. Place in a pan with a lump of butter on each, and bake in a quick oven. ESCALOPED TOMATOES. Put in a buttered baking-dish a layer of bread or cracker crumbs, season with bits of butter, then a layer of sliced tomatoes seasoned with pepper, salt and sugar if desired, then a layer of crumbs, and so on till the dish is full, finishing with the crumbs. Bake from three-quarters of an hour to an hour. TOMATO TOAST. Run a quart of stewed ripe tomatoes through a colander, place in a porcelain stew-pan, season with butter, pepper and salt, and sfcgar to taste; cut slices of bread thin, brown on both sides, but- ter, and lay on a platter, and just before serving, add a pint of good sweet cream to the stewed tomatoes, and pour them over toast. RAW TOMATOES. Do not pour boiling water upon them. It impairs the flavor and destroys the crispness. Pare with a very sharp knife, slice and lay in a glass dish; season with pepper, salt and vinegar, stirring a piece of ice rapidly around in the dressing before pour- VEGETABLES. 97 ing it over the tomatoes, and set them in a refrigerator until wanted. Ice is a great improvement to the tomatoes. STEWED CABBAGE. Cut up a small head of cabbage coarser than for slaw. Put in a sauce-pan and pour on boiling water, scalding till it is tender. Pour off the water and add half a teacupful of milk, a piece of butter the size of an egg, a tablespoonful of flour, made smooth in the butter, pepper and salt. Stir and let it cook five minutes, till the cabbage is quite done. CABBAGE SPROUTS. Pick over carefully, lay in cold water, slightly salted, half an hour; shake in a colander and drain, and put into boiling water, keeping at a fast boil until tender. A piece of pork seasons them pleasantly. DELICATE CABBAGE. Boil a firm white cabbage fifteen minutes, changing the water then, for more from the boiling teakettle. When tender, drain and set aside until perfectly cold. Chop fine, and add two well beaten eggs, a tablespoonful of butter, pepper and salt, three tablespoonfuls of rich milk or cream. Stir all well together, and bake in a buttered pudding-dish until brown. Eat very hot. SUMMER SQUASH. Wash the squash clean; it is the best plan to pare them unless they are extremely tender; tie them in a clean cloth, and put them into a pot of boiling water, and boil rapidly half an hour; take up and squeeze them well, turn into a hot dish, season with plenty of butter, salt and pepper, and serve at once. WINTER SQUASH. Winter squash is best steamed and baked. The Hubbard squash is the best for this purpose. Crack it with a hatchet or axe, and take out all the seeds, cut it into square pieces, wash it and wipe it dry, put it in a steamer and steam till tender. When done, scrape it out of the shell, and season with salt, pepper and 98 VEGETABLES. butter, put in a hot dish, smooth the surface nicely, dot it with pepper, and send to the table. BEET GREENS. "Wash young beets very clean, cut off tips of leaves, looking over carefully to see that no bugs or worms remain, but do not separate roots from leaves; fill dinner pot half full of salted boil- ing water, add beets, boil from half to three-quarters of an hour; take out and drain in colander, pressing down with a large spoon, so as to get out all the water. Dish, and dress with butter, pep- per, and salt if needed. Serve hot with vinegar. BAKED BEETS. Beets retain their sugary' delicate flavor much better by baking instead of boiling; turn often in the pan while in the oven, using a knife, as a fork will cause the juice to flow; when done, remove skin, slice, and season with butter, pepper and salt; or if for pickle, slice into good cold vinegar. CAULIFLOWER. Break off the green leaves, cut off the stock close at the bottom ; if large, divide it into quarters, put it in cold water and let it lie, not more than an hour; then put it in boiling milk and water milk makes it white with one teaspoonful of salt. Skim while boiling. When the stalks are tender, take it up; have ready a teacupful of cream gravy, made of one cup of milk, piece of but- ter the size of an egg, thicken with one tablespoonful of corn- starch, salt and pepper to taste, and pour it over the cauliflower. BAKED CAULIFLOWER. Boil until tender, chop into neat clusters, and pack the stems downward in a buttered pudding-dish; beat up a cupful of bread crumbs to a soft paste with two tablespoonfuls of melted butter and three of cream or milk, season with pepper and salt, braid with a beaten egg, and with this cover the cauliflower. Cover the dish closely, and bake six minutes in a quick oven, brown in five more, and serve, very hot, in the same dish in which they were baked. VEGETABLES. 99 BAKED CAULIFLOWER French dish. Boil until tender, and put in a buttered, shallow earthen dish, season with salt and pepper, and pour over drawn butter sauce; grate cheese thickly over it; brown in the oven. FRIED CABBAGE. Cut the cabbage very fine, on a slaw cutter, if possible; salt and pepper, stir well, and let stand five minutes. Have an iron kettle smoking hot, drop one tablespoonful lard into it, then the cabbage, stirring briskly until quite tender; send to the table immediately. One-half cup of sweet cream, and three tablespoon- fuls vinegar the vinegar to be added after the cream has been well stirred, and after it is taken from the stove, is an agreeable change. When properly done, an invalid or babe can eat it without injury, and there is no offensive odor from cooking it. STUFFED CABBAGE. Take a large, fresh cabbage and cut out the heart; fill the va- cancy with stuffing made of cooked chicken or veal, chopped very fine and highly seasoned and rolled into balls with yolk of an egg. Then tie the cabbage firmly together (some tie a cloth around it), and boil in a covered kettle two hours. This is a de_ licious dish and is useful in using up cold meats. OKRA AND TOMATOES. Peel and slice six or eight tomatoes, take same amount of ten- der sliced okra, and one or two sliced green peppers; stew in a porcelain kettle fifteen or twenty minutes, season with butter, pepper and salt, and serve. BOILED ONIONS. When new and tender, they will boil in one hour, but after the month of October they will require two hours. Cut off the tops and tails, and skin them. Put them into water before peeling them and they will not effect the eyes. Lay in cold water half an hour, boil them in a porcelain kettle, with enough boiling water to cover them, cook fifteen minutes, then drain off all the 100 VEGETABLES. water and recover them with more from the boiling teakettle. If you have milk plenty, half an hour before they are done, turn a quart into the water in which they are boiling. This makes them white, and is said to prevent, in a measure, the disagreeable odor which always follows their being eaten. Dish them whole, and season with a little salt, pepper and butter. Or, make a drawn butter gravy, or cream gravy, and pour over them. ROASTED ONIONS. Wash and skin very large Bermuda onions; lay in cold water an hour; par-boil in boiling water half an hour, drain, and while hot, extract the hearts, taking care not to break the outer layers. Chop the inside thus obtained very fine, with a little cold fat pork or bacon; add bread crumbs, pepper, salt and mace, and wet with a spoonful or two of cream; bind with a well beaten egg, and make into a smooth paste; stuff the onions with this, put into a dripping-pan with a very little hot water, and simmer in the oven for an hour, basting often with melted butter. When done, take the onions up carefully, and arrange the open ends uppermost, in a vegetable-dish; add the gravy in the dripping- pan, the juice of half a lemon, four tablespoonfuls of cream or milk, and a little browned flour, wet with cold milk. Boil up once, and pour over the onions. TURNIPS. Wash, peel, cut in slices, and place in ketlle, and keep well covered with water; boil from half to three-quarters of an hour, or until you can easily pierce them with a fork; drain well, sea- son with salt, pepper and butter, and mash fine. Do not boil too long, as they are much sweeter when cooked quickly. Tur- nips may be cut up and baked. POTATO CAKES. Grate eight raw Irish potatoes, add salt, two well beaten eggs, and half a cup of flour; roll in cakes with a spoon, and fry in butter. VEGETABLES. 101 FRIED RAW POTATOES. ~\Yash, peel, and slice in cold water, drain in a colander, and drop in a skillet prepared with two tablespoonfuls melted butter or beef drippings, or one-half of each ; keep closely covered for ten minutes, only removing to stir with a knife from the bottom to prevent burning; cook another ten minutes, stirring frequently until done and lightly browned. Sweet potatoes are nice pre- pared in the same manner. FRIED BANANAS, Peel and slice the bananas, sprinkle with salt, dip in thin bat- ter, and fry in butter. Serve at once, BOILED MACARONI. Pour one pint boiling water over one-half pound of macaroni, let stand half an hour, drain, and put in a custard kettle with boiling milk to cover, cook till tender, drain, add a tablespoon- ful butter, and a teacupful of cream, and season with salt and pepper; grate cheese over the top and serve. MACARONI, Boil macaroni in salt and water, until very tender; then put butter in bottom of the dish, next a layer of macaroni, then chopped parsley, well beaten egg, and ham, chopped very fine, pepper and salt, and so on until the dish is filled. Bake twenty minutes. MACARONI AS A VEGETABLE. Simmer one-half pound of macaroni in plenty of water till tender, but not broken; strain off the water. Take the yolks of five and the whites of two eggs; one-half pint of cream; white meat and ham, chopped very fine; three tablespoonfuls of grated cheese; season with salt and pepper; heat all together, stirring constantly. Mix with the macaroni; put in a buttered mould, and steam one hour. It is quite as good baked. BAKED MACARONI. Boil half a pound of macaroni until quite soft; put it into a 102 VEGETABLES, vegetable-dish with a little mustard, pepper and salt, a small piece of butter, and some grated cheese. Bake ten or fifteen minutes, MACARONI PUDDING To eat with Meat. Simmer a quarter of a pound of macaroni in plenty of water, until it is tender. Strain off the water, and add a pint of milk or cream, an ounce of greated cheese, and a teaspoonful of salt. Mix well together, and strew over the top grated cheese and crumbs of bread. Brown it well, in baking, on the top. It will bake in a quick oven in half an hour. It is appropriate to be eaten with boiled ham, or beef a la mode, or forms a course by itself, after meat. ITALIAN MACARONI. Place two pounds of beef, well larded with strips of salt pork, and one or two chopped onions, in a covered kettle on the back of the stove, until it throws out its juice and is a rich brown; add a quart of tomatoes seasoned with pepper and salt, and allow this mixture to simmer for three hours. Take the quantity of macaroni desired and boil in water for twenty minutes, after which .put one layer of the boiled macaroni in the bottom of a pudding dish, cover with some of the above mixture, then a layer of grated cheese, and so on in layers till the dish is filled, hav- ing a layer of cheese on the top; place in the oven an hour, or until it is a rich brown. How TO BOIL RICE. Bice should be carefully picked over, washed in warm water, rubbed between the hands, and then rinse several times in cold water till white. Put one teacupful in a tin pan or porcelain ket- tle, add one quart boiling water and one teaspoonful of salt the boiling water, makes the kernels retain their shape better than when cold water is used. Boil till the water boils out, then add hot milk enough to cover it; let it simmer on the back of the range till it is dry. Cooked in this way each kernel will be whole . SOUTHERN RICE. The Southern rice cooks much quicker, and is nicer than the VEGETABLES. 103 Indian rice. Pick over the rice, and wash in cold water. Soak it in plenty of cold water four hours; pour off the water; to a pint of rice, put three quarts of boiling water, and teaspoonful of salt. Boil twenty minutes. Each grain will be separate from every other. STEWED MUSHROOMS. Choose button mushrooms of uniform size. Wipe clean with a wet flannel cloth, and cut off the stalks. Put into a porcelain sauce-pan, cover with cold water and stew gently fifteen minutes. Salt to taste; add a tablespoonful of butter, divided into bits and rolled in flour. Boil three minutes, stir in three tablespoonfuls of cream, whipped up with an egg, stew two minutes without letting it boil, and serve. BROILED MUSHROOMS. Peel the finest and freshest you can get; score the under side and cut the stems close. Put into a deep dish and anoint well, once in a while, with melted butter. Salt and pepper, and let them lie in the butter an hour and a half. Then broil over a clear, bright fire, using an oyster gridiron, and turning it over as one side browns. Serve hot, well buttered, pepper and salt, and squeeze a few drops of lemon juice upon each. BOILED HOMINY. Soak the hominy over night in cold water. Next day put it into a pot with at least two quarts of water to a quart of hominy, and boil slowly three hours, or until it is soft. Drain in a col- ander, put it in a vegetable dish, and stir in butter, pepper and salt. The hominy gritz is cooked in the same way; stir often, as this is apt to stick. It should be as thick as mush, and it is gen- erally eaten at breakfast, with sugar, cream and nutmeg. FRIED HOMIXY. Put a good lump of butter in a frying-pan, and heat it; turn in some cold boiled hominy, and cook until the under side is browned. Place a dish up side down on the frying-pan, and up- set the former, that the brown crust may be uppermost. Eat with meat. 104 VEGETABLES. FRIED MUSH. Put a quart of water over the fire to boil. Stir a pint of cold milk with one pint of cornmeal, and one teaspoonful of salt. "When the water boils, pour in the mixture gradually, stirring all well together. Let it boil an hour, stirring often to prevent burning. When fold, slice, and dip in beaten egg, then in bread crumbs, and fry in boiling lard like doughnuts. BOSTON BEANS. Three pints of beans, put to soak over night in tepid water. In the morning put them in a large pan in some clear water, and let them stand on the back of the stove. Be sure not to let them boil, for that would break the beans; the beauty is to keep them whole; if they reach the boiling point pour in some cold water. Let them soak in this way till noon, then wash them clean, and put them in the bean pot with a pound of salt pork, which has been par-boiled and scored, two even tablespoonfuls of molasses; salt and pepper to taste. Cover them with boiling water, and set them in the oven to bake; add water if needed, and keep them covered until done. BRBAD. The mysteries of " panification," as the scientific cooks term bread-making, are few and simple, but require more attention and judgement than any other branch of cooking. One rule I would advise every housekeeper to establish from the very be- ginning, and that is, never to allow poor flour to be used for any purpose whatever, especially for bread-making, for unless this one article be of the best quality, baking after baking will prove but failures, and a vexation of spirit to the ambitious baker. Bread-making seems a simple process enough, but it requires a delicate care and watchfulness, and a thorough knowledge of all the contingencies of the process, dependent on the different qualities of flour, the varying kinds and conditions of yeast, and the change of seasons; the process which raises bread successfully in winter making it sour in summer. There are many little things in bread-making which require accurate observation, and, while valuable recipes and well-defined methods in detail are invaluable aids, nothing but experience will secure the name merited by so few, though earnestly coveted by every practical, sensible house- keeper "an excellent bread-maker." Three things are indispen- sable to success good flour, good yeast, and watchful care. To tell good flour: It should be dry, elastic, and odorless. To de- tect bad flour: If, in handling the flour, you discover a heavi- ness, like that of ground plaster; if, in squeezing a handful tightly, you discover that it retains the imprint of palm and fingers, and rolls back into the tray a compact ball, it is bad, and not fit to use. Novices in bread-making, and many who should have learned better by long experience, fall into a sad mistake in the consist- ency of the dough. It should be mixed as soft as it can be hand- 106 BREAD. led. Bread will rise sooner, and lighter, be more digestible, and keep fresh much longer, if this rule is followed. Kneed your bread faithfully, and from all sides until it rebounds like India- rubber after a smart blow of the fist upon the center of the mess. Half an hour will be sufficient for working. The second point of importance in bread-making is the yeast; and herein are more fail- ures than can be attributed even to poor flour, for a wise house- keeper will insist upon having fine flour, when, perhaps, she will not be so careful with her yeast, and will, either from care- lessness or ignorance, utterly fail. I say ignorance, because so many, even experienced housekeepers, are constantly asking the question: "How do you judge yeast? By what means can you tell whether it is lively, as you term it?" My answer is, by taste and smell. If good, the taste if a little is touched to the tongue, will be rather biting, not sour by any means, but quick and some- what pungent; while the odor is that of weak ammonia, or fresh ginger beer, and the color the opposite to "leaden," a clear, yel- lowish-white; if sour, blue and lifeless, like unleavened buckwheat batter; empty the jar, and at once make a fresh supply, with rising from some other source. I have gone into all the details, for I feel that it is because of the neglect of small things that so many fail in cooking, as in everything else. HOP YEAST. There are many varieties of yeast hop, potato, milk, salt, corn- meal, etc., but the one old recipe, which 1 have used for years, has, I believe, no equal. It is this: Take eight good sized potatoes, peel and slice into cold water, put three coffeecupfuls of loose, or half cake of pressed hops in- to a thin bag, tie securely and boil for half an hour in three quarts of water, with the potatoes. When soft, remove the potatoes, mash them into paste with one pint of flour, adding one teaspoon- ful of ground ginger, one-half teacupful of salt and the same of brown sugar; when cool, beat in one large cup of yeast, or two cakes of leaven, soaked in tepid water. Cover closely and place in a warm place to "rise" for twenty -four hours, when turn into jars which can be closed air tight, but do not fasten down the cover, or cork tightly until it has ceased to "work," lest the bot- BBEAD. 107 ties be broken. (I have used the Mason self -sealing glass jars for several years past, and nothing can be better for keeping yeast pure and sweet). Place the jars, after tightening the lids, in a cool place. This yeast will keep four weeks in winter, but in summer it should be made weekly. YEAST Self -Working. I said I never used any but the above recipe for years, but I have a few times in niy life been so situated that my yeast ran out, and I had no opportunity of obtaining any from other sources, in which case I have made the following with perfect success: Take two handfuls of good hops, which tie in a bag and boil in one gallon of soft water for an hour or more. Allow it to cool and with it make a batter of three coffeecups of flour, beat- ing until perfectly smooth, and gradually adding half a pound of brown sugar, one tablespoonful of ginger, and one handful of salt. Put into a shallow vessel, cover lightly and place in a con- stantly and uniformly warm spot for two or three days. On the fourth morning, peel a dozen potatoes, par-boil them, and grate into the batter, and allow to stand another day, stirring occasion- ally. Then put into jars and fasten the covers securely, placing in a cool celler or refrigerator. This yeast will remain sweet for a length of time, and is excellent. POTATO YEAST. Boil one cupful hops in a sack in two quarts water for fifteen minutes, remove sack with hops, add five good sized Irish pota- toes, peeled and grated raw, one cupful of white sugar, one table- spoonful salt, and one of ginger; stir occasionally, and cook from five to ten minutes, and it will boil up thick like starch; turn in- to a jar, and when just tepid in summer, or quite warm in winter, add one-half pint good yeast (always save some to start with); set jar in a large tin pan, and as often as it rises, stir down until fermentation ceases, when it will be quite thin. Cover closely, and set away in a cool place and it will keep two weeks. When yeast smells sour, but does not taste sour, it is still good; if it has no smell it is dead. One cupful will make six good loaves. 108 BREAD. KCBS OB FLOUR HARD YEAST. This is better than hard yeast made with Indian. Take two quarts of best home-brewed yeast, and a tablespoonful of salt, and mix in wheat flour, so that it will be in hard lumps. Set it in a dry, warm place (but not in the sun) till quite dry. Then leave out the fine parts to use the next baking, and put up the lumps in a bag, and hang it in a dry place. In using this yeast, take a pint of the rubs for six quarts of flour, and let it soak from noon till night. Then wet up the bread to bake next day. Brew, er's and distillery yeast cannot be trusted to make hard yeast. Home-brewed is the best, and some housekeepers say, the only yeast for this purpose. This recipe is very convenient, especi- ally for hot weather, when it is difficult to keep yeast. N. B. When you wish to use the liquid yeast in either of the recipes, pour off the beer that rises on the top of the yeast, shake the jar well, pour out what yeast you want to use, and pour the beer back on the yeast. The beer keeps the yeast sweet. WHITE BREAD SPONGE Potato. Three good sized potatoes, boiled, and mashed fine while hot, two quarts of patato water, one pint of sweet milk, one cupful of fresh yeast, one tablespoonful of fresh lard, and the same of salt, two tablespoonfuls of white sugar. Peel the potatoes, and wash them clean, put them on to boil in cold water; when done, mash them fine and put them through the colander with the po- tato water; when cooled down to blood warmth, stir in the flour as thick as for griddle cakes, add the yeast and sugar, beat well ten minutes, cover lightly if the weather is warm, more closely in winter, and set to rise over night in a warm place. In the morn- ing, before mixing the bread, be very particular to have the bread sponge and flour warm. In winter I always warm my flour in the oven, and set the bread sponge in a pan of hot water, stir- ring it so as not to scald it. Bread will rise much quicker if this rule is observed. The real secret of bread-making is, not to get it chilled, and have it rise as soon as possible. Having your sponge and flour ready, add the shortening and salt to the flour, working them in. The question of quantity of flour is a delicate one; it requires judgment and experience. Various ^brands of flour are 8O unequal with respect to the quantity of .gluten they contain, that it is impossible to give any invariable Tule on this subject. The safest way is to add the flour gradually, Be careful not to get your bread too stiff, I have seen some, *when mixing bread, put in so much flour at one time that it be- came stiff and hard like a bullet. This spoils it Bread should "be mixed thoroughly, and the flour put in gradually. The next Tule to be observed is to work in all the flour you are going to *ise, in the first mixing. When you make out your bread into loaves, no flour should be used, as, if thoroughly worked in the iirst mixing, it will be smooth and will not stick. The safest way is to add the flour in gradually, and when you have it in manageable shape, take it out of the bread-dish, lay it on the moulding-board and knead half an hour without stopping. After kneading, take a hash-chopper and chop or gash the whole mess, double it together, and again use the chopper; continue this for fifteen minutes, by which time the air-bubbles will all have been opened, and the dough in a proper condition to rise. Form it into one large ball, place it in a bread-pan, well floured, and press the fist down in the center- cover with bread-blanket and towel, and place behind the stove to rise, taking care it is not in a draught of cold air. When light, turn it out on the moulding board and divide it into loaves; work and chop each a few minutes until a smooth loaf is formed, put into well greased pans, and let it rise till light; prick each loaf with a fork, and place in a well heated oven. The oven should be hot enough to form a crust on the bread as soon as possible when first it goes in, and moderate towards the last. Bake three-quarters of an hour, and when done, wrap in a bread-cloth, placing the loaves against the mould- ing-board, on the back of the table until cool, when put into tin or wooden boxes; keep the bread towels around each loaf. VIENNA BKEA.D. Sift in a tin pan four pounds of flour, bank it up against the sides, and pour in one quart of warm milk and water, and mix into it enough flour to form a thick batter; then quickly and lightly add one pint of milk, in which is dissolved one table- spoonful of salt, one-half cake compressed yeast; leave the remain- 110 BRTTAIT, der of the flour against the sides of the pan, cover with a cloth, and set it in a place free from draught for three quarters of am hour; then mix in the rest of the flour until the dough will leave the bottom and sides of the pan, and let it stand two and a half hours. Finally, divide the mess into one pound pieces, to be cut, in turn, into twelve parts each. This leaves them in square- pieces about three and one-half inches thick; take them up and fold over in the center, then lay them on a dough-board to rise for half an hour, when, they are put into a hot oven and baked ten minutes, BREAD, Take about two-thirds of a common milk pan of sour milk., scald it and pour off the whey, to use in place of water. When this is cooled, stir in flour and one teacupful of yeast, let stand over night. Make as other bread, GRAHAM BREAD. (No. 1.) One quart of potato water, one teacupful of yeast, one table- spoonful of salt, one half teacupful of New Orleans molasses. Set the sponge as you would for white bread, or on baking day take one quart of the bread-sponge, and add the molasses and salt; work in enough Graham flour to make a thick batter (just beyond the point of stirring with a spoon), pour it into greased pans and let it rise even with the pans; when light, bake in a mod- erate oven. When nicely browned, cover the bread with pans of equal size, and bake slowly till done, it will take one hour to bake if the loaves are large. The secret in making this bread is in having good flour. Use good Graham flour, and you will have sweet, light bread. It should be of a rich, yellowish white tinge, have an oily feeling under pressure, and roll off from the hand in feathery flakes. Bad Graham flour will be sticky, blue, plaster-like, and, like "white" flour, -when squeezed in-the hand, forms a tough ball. Make according to directions, and you cannot fail. BROWN BREAD. (No. 2.) The sponge for this is the same as for white bread, which hav- ing risen, put into the pan, or kneading bowl, three quarts of BREAD. Ill Graham flour, one quart wheat and one pint of cornmeal, a hand- ful of salt and the sponge, into which stir one tablespoonful of molasses, merely to impart a general sweetness to the flour, not by any means rendering the bread what might be called sweet. Make as stiff as in number one. It should be made over night, as it requires long rising. Make into loaves and bake each one in a separate pan, well greased. Bake in a moderate oven, and for a long time, allowing an hour for a quart-pan loaf. If rightly made and baked this delicious bread will amply repay for the trouble, and should be found on every table where there are children, and dyspeptics especially. CORN BREAD. (No. 1.) One quart of boiling water, stir in corn meal enough to make a thick mush, boil twenty minutes stirring often; when cool enough so as not to scald the sponge, add one quart which has been set over night for white bread. Add one-half cup of brown sugar, add two teaspoonfuls of salt, then sify in white flour till the mixture is as stiff as you can stir with an iron spoon. Put it in pans and let it get very light it must be even with the pa*ns before baking; place in a hot oven and bake an hour. This amount makes two medium sized loaves. CORN BREAD. (No. 2.) Four cups of sour milk, four cups of Indian meal, two cups of white flour, one heaping teaspoonful of soda and the same of salt. Add the soda to the milk, dissolved in a little warm water, next the molasses, then the salt, flour and Indian meal. Stir well, put it in a steamer and steam three hours. Be very careful to have the wa^er boiling all the time. Add a half cup molasses. BOSTON BROWN BREAD. (No. 1.) One pint of Indian meal, one pint of rye, or Graham flour will do, one and one-half pints of sweet milk, three-fourths of a cup of .molasses, one teaspoonful of soda, and the same of salt. Steam five hours constantly, after which take it from the steamer and set it in the oven, about fifteen minutes, to dry off. Eat 112 BKEAD. warm. There are steamers for this purpose, which you can get at any tin store. BOSTON BROWN BREAD. (No. 2.) On quart of Graham flour, and the same of corn meal, one cup of sponge, one cup of molasses, one-half cup of butter, one teaspoonful of soda, and the same of salt. Pour enough boiling water on the cornmeal to moisten it nicely; when cool, add the bread sponge (from white bread), molasses, butter and salt; dis- solve the soda in a tablespoonful of hot water, and add it with the rest of the ingredients. Stir in the Graham flour, with a spoon, until quite thick; butter a large, round tin pan, and put in the bread; let it rise; when light enough, steam two hours in a steamer. "When done, dry it in the oven a few moments. This makes a large loaf. BOSTON BROWN BREAD. (No. 3.) One cup of sour milk, one cup of sweet milk, one-half cup of molasses, one and a half corn meal, and the same of rye flour, two eggs, one teaspoonful of soda, and the same of salt. Steam three hours. FRENCH KOLLS. Set a sponge with one pint of milk, made sufficiently warm to melt one cup of butter; one teaspoonful of salt, two eggs, one tablespoonful of white sugar, pulverized, and one small teaspoon- ful of soda, in sufficient flour to make a batter; beat briskly for ten minutes, adding four tablespoonfuls of lively yeast; cover warmly for several hours, or until the flour on top cracks, then add flour to form a soft dough, which knead u^il perfectly smooth; or better still, chop or gash as before described, until all the air-bubbles disappear; make into rolls, let them get light, bake for fifteen or twenty minutes in a quick oven; rub over the crust with a piece of butter; cover with a damp towel for a few moments, to soften the crust. These are the French rolls which have been enjoyed in the cafe in Paris and our own Centennial, and if properly made will be quite as delicious to the taste, and beautiful to the sight. BREAKFAST AND TEA CAKES. . 113 SPLIT ROLLS. One pint sweet milk, one cup bread sponge, three eggs, piece of butter the size of an egg, one tablespoonful of sugar, and a little salt. Heat the milk, add the sponge and the rest of the in- gredients, mix well, let rise and when light, roll out about one- fourth of an inch thick. Cut out with a biscuit cutter; butter the under cake and put the upper on top. Rise again, and when light, bake. EASTERN BUNS Hot Cross. Three cups of sweet milk, one cup of yeast, flour to make a thick batter. Set this sponge over night. In the morning, add one cup of sugar, one-half cup of melted butter, one-half nutmeg, one saltspoonful of salt, flour enough to roll out like biscuits. Knead well and set to rise for five hours. Roll one- half inch thick, cut into round cakes, and lay in rows in a but- tered baking-pan. When they have stood half an hour, make a cross upon each with a knife and put instantly into the oven. Bake to a light brown, and brush over with a feather or soft bit of rag, dipped in the white of an egg, beaten up stiff with white sugar. CINNAMON ROLLS. Take enough sponge to make one loaf of bread, put in two tablespoonfuls of white sugar, one well beaten egg, a piece of butter the size of an egg; knead well, let it rise, then roll it out as thick as you would for cookies; spread with butter, sugar and cinnamon; roll it as you would a sheet of music, cut into pieces an inch long; put each one flat in the pan, and let them get light; bake in a moderate oven half an hour. Serve cold or hot. VIENNA ROLLS. One pint new, sweet milk, one teacupful of yeast, one teacup- ful of shortening (half butter, half lard), whites of four eggs, beaten to a stiff froth, one tablespoonful of white sugar, one tea- spoonful of ginger-root, grated. Stir the butter, lard and sugar together for haltan hour, add this to the milk, which should be luke-warm, then put in the yeast, and make a batter as you would 114 BKEAKFAST AND TEA CAKES. for griddle-cakes, and let it rise over night. In the morning, add a little salt, the whites of the eggs, and ginger-root; mix stiff, as for bread, and work fully an hour; let it rise till light, turn it out on a moulding board, and roll it out half an inch thick; cut in. narrow strips half a yard long; spread each strip with butter, commence at one end and roll as you would a sheet of music, forming it into a half circle. As fast as you make them, put in- to a dripping-pan very carefully, so that they do not touch each other. When they are all made out, let them rise till light, rub the tops with egg and bake in a hot oven. These are the real Vienna rolls. NICE SANDWICH ROLLS. Late in the evening make a rather stiff potato sponge (see page 108), and in the morning mix in as much flour as will make a soft dough; knead well, and let it rise; when sufficiently light, knead down again, repeating the operation two or three times. Re- member not to let the dough become sour by rising too light. Mould into common sized loaves, place in your dripping-pan to rise, and bake very carefully, so as to secure the very lightest brown crust possible. On taking the loaves out of the oven, roll them in a cl<5th lightly wrung out of water, with a large bread- blanket folded and wrapped around all; let cool three or four hours, cut lengthwise of the loaf (do not use the outside piece), spread lightly with good, sweet butter, then cut in slices not more than a quarter of an inch thick, or just as thin as possible, using for this purpose a very thin, sharp knife; lay on cold, boiled ham, cut in very thin shavings, roll up very carefully and place where it will not unroll. Treat each slice in the same man- ner, always spreading the bread with butter, before cutting. These sandwiches are very fine if properly made, but they require great care, experience and good judgment. Serve on an oblong platter, piled in pyramid style, row upon row; they will resemble nicely rolled dinner napkins. They must be made and served the same day. BREAKFAST ROLLS. One-half cup of white sugar, one cupful of butter, one cupful of yeast, whites of four eggs, beaten to a stiff froth, sixteen cup- WREAEFAST AND TEA CAKES. US iuls of flour, four cupfuls of boiled milk. Melt the butter, have the milk blood- warm, and mix like bread; set in a warm place and rise over night; in the morning, add the beaten whites of the eggs, and sugar; shape into long rolls, rise one hour, and take half an hour, POTATO BISCUIT, Two teacupfuls of mashed potatoes, one pint of sweet milk, one teacupful of yeast, one teacupful of shortening, half lard and half butter, one tablespoonful of salt, and two of white sugar. Boil the potatoes; when done, drain, mash fine and beat with a silver fork ten minutes, till very light, then add the hot milk; ^vhen luke-warm, add the yeast and flour. Let it rise over night. In the morning, beat the shortening and sugar to a cream, add the salt, make into a stiff dough and let it rise again; when light, make into round biscuit; put into a dripping-pan and let them get light before baking. Bake a delicate brown color. If rightly made they are delicious. VIRGINIA BISCUIT, One quart flour, one teaspoonful salt, two tablespoonfuls (or nearly a quarter pound) of lard. Rub the lard well into the flour, and mix into a stiff dough with equal parts of sweet milk and water if no milk convenient, water alone will answer. Work the dough till smooth, then pound it for ten or fifteen minutes with the rolling-pin, or work with a patent bread worker. Roll out till less than a quarter of an inch thick, cut with a biscuit cutter, and bake quickly. These biscuit are unsurpassed, when properly made, and particularly good for invalids. VIRGINIA WATER BISCUIT. One quart flour, one teaspoonful salt, rather more than a quar- ter pound of lard rubbed into the flour, and mixed with milk and water; the dough must not be stiff as for the above. Work till smooth, but do not beat. Then flour your bread, board and roller well, and cutting off a small piece of dough -as for pie-crust- roll as thin as possible almost to transparency and cut into shapes; bake quickly. This recipe is excellent for tea. To make 116 BREAKFAST AND TEA CAKES. a more ornamental dish they may be baked in wafer-irons. Let the dough be soft as pie-crust, and be sure to roll very thin. MARYLAND BREAD. One quart flour, four eggs, one cup of butter, half a cup yeast, one teaspoonful sugar, four medium sized potatoes, and salt. Mix and work well about eleven o'clock if for supper. It will be too soft to work after it has risen; bake in muffin tins, or drop with a spoon in cakes on the biscuit pan. Let it rise the second time before baking. GRAHAM BISCUIT. Graham biscuit are made like Graham rolls, only moulded out into round balls, and put in a pan close together; let them get light, and bake in a moderate oven. Before you take them out, rub them over with sweetened water. Serve hot or cold. GRAHAM ROLLS. Cut off a piece of dough, when making Graham bread, and work in a tablespoonful of butter; make into long, narrow rolls, and allow them to rise for two hours; then, with a sharp knife, score each one longitudinally, and rub melted butter over the surface of each one. Bake in a moderate oven, quickened tow- ards the last; cover closely with a clamp towel for five minutes, and send to the table covered with a napkin. BISCUIT. One quart of flour, two heaping teaspoonfuls of fresh lard, one pint of sweet milk, one teaspoonful of salt, three teaspoonfuls of Equity baking-powder. Rub the baking-powder and salt into the flour, and sift all together before they are wet, put in the shortening, rub into the prepared flour quickly and lightly, then pour in the milk. Work out the dough rapidly, kneading with as few strokes as possible; handling the dough too much injures the biscuit. If properly made, the dough will have a rough sur- face, and the biscuit be flakey. The dough should be very soft; roll out lightly, one inch in thickness, cut into cakes and bake in a very hot oven. Serve immediately. BREAKFAST AND TEA CAKES. 117 SOUR CREAM BISCUITS. One quart of flour, two cups of sour cream, one teaspoonful of soda, one of cream-tartar, and one of salt. Dissolve the soda in a little warm water, add it to the cream, rub the salt and cream- tartar through the flour. Mix quickly, working only enough to get the mess together. Eoll then, cut with a small cutter, and bake in a quick oven. DRIED RUSK. One pint of warm milk, two eggs, one-half teacupful of butter, one-half teacupful of yeast, one teaspoonful of salt. Set a sponge with these ingredients leaving out the eggs, and stirring in flour until you have a thick batter. Early next morning add the beaten eggs, and flour, enough to enable you to roll out the dough; let this rise in the bread bowl two hours. Roll into a sheet nearly an inch thick, cut into round cakes and arrange in the baking-pan, two deep; lay one upon the other. Let these stand half an hour, and bake. If you like, divide the biscuits, and pile one upon the other closely together in the pan. Set, when the fire is de- clining, in the oven, leaving them in till morning. Put in as many as you like in a deep dish and pour over some nice thick cream, let them soak till very soft, take out and drain and sprinkle powdered sugar over them; you can put them in a muslin bag and hang in a cool, dry place. They are very nice for luncheon and sick folks. RUSKS. One pint of sweet milk, two-thirds of a pint of white sugar, one cup of butter, one cup of yeast, four eggs, one grated nut- meg. Heat the milk luke-warm, add the yeast and the beaten eggs; stir in flour, as for griddle-cakes, and let it rise over night. In the morning, add the butter and sugar, mix as for biscuit, let it rise; make into round balls; and put close together in a pan, and let them get light again; egg the tops, and bake in moder- ate oven till done. PUFFETS. One quart of flour, one pint of sweet milk, three teaspoonfuls of Equity baking-powder, one-half teaspoonful of salt, a piece of 118 BREAKFAST AND TEA CAKES. butter the size of an egg, three eggs, two tablespooufuls of white sugar. Beat the butter, sugar and the yolks of eggs, till very light; add the milk and flour, with the baking-powder; lastly, the whites of the eggs, beaten to a stiff froth. Bake in gem-pans, in a quick oven. COFFEE CAKE. One cup of melted butter, one and one-half cups sweet milk, one-half cup of sugar, one-fourth of a cake of compressed yeast, or one-half of home-made, three eggs; season with nutmeg or cinnamon. Mix as stiff as you would pound cake; set to rise over night, with all the ingredients well stirred in. In the morn- ing, add teaspoonful of salt, stir well and put in a well greased dripping-pan; set to rise. In the same bowl you have stirred the cake, put one-half teaspoonful of flour, one tablespoonf ul of sugar; rub well together, and when the cake is light, brush it over with a pastry brush with melted butter, strew over the sugar crumbs, and if you like, some blanched almonds, or sprinkle with cinna- mon. Bake in a hot oven. Serve with coffee for breakfast. DROP BISCUITS. Three cups of sweet milk, four cups of flour, a piece of butter the size of an egg, one teaspoonful of salt. Sift the flour, mix through it three teaspoonfuls of Equity baking-powder. Pour the milk on the flour, beating hard until you have a soft batter; add the butter, melted. Pour into greased gem-pans Bake in quick oven. SALLY LUNN. (No. 1.) One cup of sweet milk, one-half cup of yeast, one-half cup of butter, one-half cup of sugar, two eggs, three cups of flour. Butter a square cake-pan and let it rise over night. Bake for breakfast. SALLY LUNN. (No. 2.) One quart of flour, four eggs, one-half cup of melted butter, one cup of warm milk, one cup of warm water, one-half cup of yeast, one teaspoonful of salt. Beat the eggs to a stiff froth, add the milk, water, butter, and salt; stir the flour to a smooth BKEAKFAST AND TEA CAKES. 119 batter, and beat the yeast in well. Mix it up in the morning if wanted for tea. When light, stir down, and pour into a well buttered mould, and let Sally rise again. Bake steadily from three-quarters to one hour. Eat hot. SALLY LUNN Without Yeast. One quart of flour, one-half pint of milk, two eggs, a piece of butter the size of an egg, three tablespoonfuls of sugar, two tea- spoonfuls of Equity baking-powder. Bake twenty minutes. BREAKFAST PUFFS. Two cups of sweet milk, two cups of flour, two eggs, and an even teaspoonful of salt. Beat the eggs separately and well, add the whites last, and beat all well together. Bake in gem-pans or cups; heat them on the range very hot, so that when you half fill the cups with the batter they will brown. Bake in a very hot oven; if the gem-pans have been properly heated, and the oven hot as it should be, they will bake in five minutes. When baked serve immediately. For Graham gems use half Graham flour. GERMAN PUFFS. One pint of sweet milk, five tablespoonfuls of flour, one table- spoonful of melted butter, six eggs, leaving out the whites of three. Bake in buttered cups half filled, twenty minutes in a hot oven. For Sauce: Beat the whites of four eggs to a stiff froth, add one coffeecup of pulverized sugar, and the juice of two oranges; turn the puffs from the cups on a platter and cover with the sauce just before sending to the table. MOLLY PUFFS. One cup of Indian meal scalded; when it cools add two cups of rye flour, two eggs, one tablespoonful of brown sugar, and a teaspoonful of Equity baking-powder. Fry them, dropped from a spoon, in boiling lard. GRAHAM GEMS. (No. 1.) One pint of Graham flour, one-half teaspoonful of soda and one of salt, rubbed well into the flour, add two teacups of sour milk, 120 BREAKFAST AND TEA CAKES. beat well, and heat the gem-pans very hot, so they will brown the minute you put them in. Bake in a very hot oven five minutes. Corn Gems are made in the same way. GKAHAM GEMS. (Xo. 2.) Two cups of sweet milk or water, one cup of wheat flour, three cups of Graham flour, three tablespoonfuls of sugar, lump of but- ter the size of an egg, three teaspoonfuls of Equity baking-pow- der, one egg. Beat the butter, egg and sugar together, until light; add the milk, next the flour, with the baking-powder; have your gem-pans very hot, and bake in a hot oven. GRAHAM MUFFINS. i One and a half pints of Graham flour, one-half pint of wheat flour, pint cup three-fourths full of sour milk; add sour cream, until full, soda to sweeten, a little molasses and salt Bake in hot gem-pans. JOHNNY CAKE. (No. 1.) One teacupful of sweet milk, one teacupful buttermilk, one teaspoonful salt, one teaspoonful soda, one tablespoonful melted butter, enough meal to enable you to roll it into a sheet, half an inch thick. Spread upon a buttered tin, or in a shallow pan, and bake forty minutes. As soon as it begins to brown, baste it with a rag tied to a stick and dipped in melted butter. Repeat this five or six times until it is brown and crisp. JOHNNY CAKE. (No. 2.) One-half cup of white sugar, piece of butter the size of an egg, two eggs, three teaspoonfuls Equity baking-powder, one cup of white flour, one pint of sweet milk, two cups of cornmeal. Beat the butter, sugar and eggs well together, add the flour with the baking-powder, next the milk and corn meal; bake in shallow pans, in a hot oven; when done, cut into square pieces and serve hot. AN EXCELLENT CORN BREAD. One pint of white cornmeal, one teaspoonful of dried saleratus, BREAKFAST AND TEA CAKES. 121 one-teaspoonful of salt, two eggs, beaten light, one pint of sour milk, one tablespoonful of butter. Stir the saleratus and salt into the meal, add the eggs, then the milk and butter; beat about five minutes, and put in about half an inch thick in the pans, and bake. CRUMPETS. Four cups of warm milk, two-thirds of a cup of yeast, three tablespoonfuls of melted butter, one teaspoonful of salt, one tea- spoonful of soda, dissolved in hot water, four cups of flour. Set these ingredients, except the butter and soda, as a sponge, over night. In the morning, add the melted butter, with half cup of flour, to prevent the butter from thinning the batter; stir in the soda, half fill the muffin-rings with this mixture, and let them stand twenty minutes, or until light, before baking. If you like them sweet, you can add a teacupful of white sugar. CORXMEAL CRUMPETS. One quart of Indian meal, one quart of boiled milk, one-half teacup of yeast, two tablespoonfuls of white sugar, two heaping tablespoonfuls of lard, or butter, or half and half, one saltspoon- ful salt. Scald the meal with the boiling milk, and let it stand until hike-warm. Then stir in the sugar, yeast, and salt, and let it rise five hours. Add the melted shortening, beat well, put in greased muffin-rings, set these near the fire for fifteen minutes and bake. Half an hour in a quick oven ought to cook them. WHEAT MUFFINS. One and one-half cups of sweet milk, two eggs, one table- spoonful of butter, two heaping teaspoonfuls of Equity baking- powder, flour enough to make a smooth batter. Bake in muffin- rings in a hot oven. Add teaspoonful of salt. CORN MUFFINS. One-half cup of butter, one cup of white sugar, one cup of sweet milk, one cup of flour, two cups of cornmeal, three eggs, three teaspoonfuls of Equity baking-powder. Stir the butter and suo-ar to a cream, add the beaten eggs, then the flour with 122 BREAKFAST AND TEA CAKES. the baking-powder; beat ten minutes; add the milk and corn- meal; bake in muffin-rings or jam-pans, in a very hot oven. This recipe makes a very nice Johnny cake. i HOMINY MUFFINS. Two and one-half cupfuls of fine hominy, four cupfuls of sour milk, four eggs, one-half cup of butter and lard mixed, three tablespoonf uls of white sugar, one and one-half coffeecupfuls of flour, one teaspoonful of soda. Beat the hominy smooth, stir in the milk, then the butter, sugar and salt, next the eggs, well beaten; add the soda, dissolved in a little hot water, and stir in the flour. Bake in muffin-rings, in a hot oven. They are deli- cious if rightly made. RICE MUFFINS. One cup of cold, boiled rice, one pint of flour, two well beaten eggs, one quart of milk, one tablepoonful of lard or butter, one teaspoonful of salt, and two of Equity baking-powder. Beat hard, put in muffin-rings, and bake quickly. CORNMEAL CAKES. To one quart of mush, add, when hot, one-half cup unmelted lard, salt it well when luke-warm, add one-half cup of yeast; make this at noon, and at night add a small teaspoonful of soda, and knead in wheat flour as for biscuits. In the morning, mould in- to biscuits, and let them rise in the pan before baking. Bake in a quick oven. CREAM MUFFINS. One cup of sweet cream, and the same of sweet milk, one pint of flour, three eggs, one tablespoonf ul of melted butter, one tea- spoonful of Equity baking-powder and the same of salt, one tablespoonful of white sugar. Beat the eggs very light, the yolks and whites separately; add the milk to the yolks, put in the salt, shortening, and flour, and lastly the whites of the eggs, stirring lightly. Bake immediately, in well greased rings, half filled with the batter. Your oven should be hot, and the muffins sent to the table as. soon as they are taken up. You can use buttermilk in- BREAKFAST AND TEA CAKES. 123 stead of cream by adding one-half teaspoonful of soda to the buttermilk, and one teaspoonful of Equity baking-powder to the flour. GRAHAM MUFFINS. Three cups of Graham flour, one cup of white flour, one quart of sweet milk, three-fourths of a cup of yeast, one tablespoonful of lard or butter, one teaspoonful of salt, two tablespoonfuls of sugar. Set to rise over night; in the morning, put in muffin- rings and let them get light before baking, bake twenty min- utes in a quick oven. GRAHAM CAKES. One-half cup of sugar, one-half cup of butter, beaten together, then the yolks of two eggs, well beaten, two-thirds of a cup of sweet milk, one cup of Graham flour, then the beaten whites of eggs, add one more cup of Graham flour, with one teaspoonful of Equity baking-powder. Bake in muffin-rings or jam-pans in a hot oven. SPANISH BUNS Nice with coffee. Two and one-half cups of brown sugar (dark brown preferred), three-fourths of a cup of sour milk, three-fourths of butter, two eggs, the yolks of six more, one teaspoonful of cloves, one-half of a teaspoonful extract of lemon or vanilla, one teaspoonful of soda, one tablespoonful of cinnamon, one-half tablespoonful of nutmeg, four cups of flour. Stir the butter and sugar to a cream, add the beaten eggs, spices and the milk with the soda, dissolved in a little warm water, next the flour; stir well and bake in patty-pans or drop them on buttered pans and bake in a hot oven. When done, if you like, frost with boiled frosting. WAFFLES AND GRIDDLE CAKES. If you have not used your griddle or waffle-iron for some time, wash it with soap and water, wipe it dry, and rub hard with salt. Heat it, and grease it with fat, salt pork tied to a fork. Do not put on more grease than is necessary to prevent the cakes from sticking. In putting cakes on to griddle, be careful to form them a regular round shape, and put on only one at each dip, and so 124 BREAKFAST AND TEA CAKES. as not to spill between the cakes. Always lay hot cakes and waffles on a hot platter as soon as baked. WAFFLES. One quart of sour or buttermilk, two eggs, one quart of flour, one tablespoonful of molasses or brown sugar, three tablespoon- fuls of melted shortening, teaspoonful of salt. I make waffles that are called delicious, with sour or buttermilk, and like every thing el.se, there is a little secret about making them. The flour is stirred into the milk over night and beaten ten minutes. In the morning, put in the molasses or brown sugar; the shortening, if made of sour milk; if made of buttermilk they will be short enough. Add the well beaten eggs, and a teaspoonful of soda, dissolved in a little warm water. Have the irons very hot on both sides, grease them thoroughly, and put in a thin layer, else they will swell and run out. When I think one side browned, I turn over the irons, and in a minute after peep in to see if both sides are done. Serve hot with maple syrup. WAFFLES. One pint of flour, one pint of sweet milk, two eggs, two tea- spoonfuls of Equity baking-powder, one teaspoonful of salt, three tablespoonfuls of melted butter; put in the whites of the eggs just before baking. Bake in waffle-irons. RISEN WAFFLES. One quart of warm, sweet milk, in which has been melted two tablespoonfuls of butter. Beat into this one saltspoonful of salt, one teaspoonful of sugar, one-half teacup of home-made yeast. Mix them at noon to rise for tea, at night to rise for breakfast. RlCE AND CORNMEAL WAFFLES. One cupful of cold, boiled rice, one-half cup of white flour and the same of cornmeal, two eggs, well beaten, and milk to make a soft batter; one tablespoonful of melted butter, one teaspoonful of salt, two teaspoonfuls of Equity baking-powder. Beat the BREAKFAST AND TEA CAKES. 125 mixture smooth before baking. Be especially careful in greasing your irons for these waffles, as for all which contain rice. RICE WAFFLES. One quart of sweet milk, one cup of boiled rice, three eggs, three cups of rice flour, one teaspoonful of salt and one of Equity baking-powder. Have the rice freshly cooked, add the well beat- en yolks, next the milk with part of flour, then the beaten whites with the rest of flour. Stir quickly, and bake at once in waffle- irons. RICE "WAFFLES. Very Fine. Eight eggs (whites and yolks beaten separately), one quart of sweet milk, one teacupful of rice, boiled and mashed, teaspoou- ful of salt, three cups of flour. Bake in hot waffle-irons. GEE AM GRIDDLE CAKES. One-half cup of sour cream, two cups of sweet milk, two eggs, three teaspoonfuls of Equity baking-powder, one-half teaspoonful soda. Add the soda to the cream, next the milk, the yolks of the eggs, beaten light, and flour, with the baking-powder, enough to make a thin batter; beat ten minutes, then add the whites of the eggs, beaten to a stiff froth; bake at once, on a hot griddle, and serve with thick cream. SOUR MILK OR BUTTERMILK CAKES. One quart of sour or buttermilk, one teaspoonful of salt, two eggs, beaten separately, one teaspoonful of soda, dissolved in a little hot water, flour enough to make a thin batter. Beat the batter hard, ten minutes, add the whites of the eggs, beaten to a stiff froth, and bake immediately. FLANNEL CAKES. One quart of sweet milk, four tablespoonfuls of yeast, one tablespoonful of melted lard, two eggs, one teaspoonful of salt. Add all the ingredients to the milk, excepting the eggs and lard, make a good batter, and set over night. In the morning, add the lard and eggs, well beaten, and bake at once on a hot griddle. 126 BREAKFAST AND TEA CAKES. DELICIOUS HOT CAKES. One quart flour, small half cup yeast, a little salt; mix to a thin batter with warm milk; in the morning, add one teaspoonful of yeast powder, stir briskly for a moment. When fried they are as light as a feather. VELVET CAKES. One pint of thick cream, one pint of new milk, three eggs, whites and yolks beaten separately, very stiff, one teaspoonful of salt, one quart of rice flour, or enough to make a good batter. Mix the beaten yolks with the milk, add the salt, rice flour and the whites of the eggs; stir very lightly, and bake immediately. HOMINY CAKES. Two cups of fine hominy, boiled and cold, one cup of white flour, one quart of sour milk, three eggs, one teaspoonful of salt, one teaspoonful soda, dissolved in hot water. Beat the hominy well, add the milk, salt and soda, then the flour, lastly, the eggs; bake at once. OATMEAL GRIDDLE CAKES. One cupful of boiled oatmeal, one cupful of flour, one teaspoon- ful of sugar, half teaspoonful of salt, one teaspoonful Equity baking-powder. Sift the baking-powder into the flour, add water to make a batter the consistency of buckwheat cakes. Beat well, and bake immediately. CORNMEAL GRIDDLE CAKES. (No. 1.) Soak three-fourths of a pint of meal over night in two cupfuls of sour milk, and one of sour cream. In the morning, add one pint of flour, a little salt and two eggs; soda to sweeten the mixture. Bake immediately. CORNMEAL GRIDDLE CAKES. (No. 2.) Two cupfuls of flour, one cupful of cornmeal, three eggs, one teaspoonful of soda, one quart of sour milk. Beat the yolks very- light, add the milk with the soda, stir in the flour and cornmeal; lastly, the whites of the eggs, beaten to a stiff froth. Bake im- BREAKFAST AND TEA CAKES. 127 mediately, on a griddle. Graham griddle cakes may be made iii the same way. EICE GRIDDLE CAKES. One pint of sweet milk, one cup of flour, one cup of boiled rice, three eggs, two teaspoonfuls of Equity baking-powder, one teaspoonful of salt. Have the rice freshly cooked and add it to the milk; stir in the flour with the baking-powder; put in the whites of the eggs just before baking the cakes. They are very fine. GRAHAM CAKES. Two cupfuls of brown flour, one cupful white flour, three cup- fuls sour or buttermilk, one full teaspoonful of soda, one tea- spoonful of salt, one heaping tablespoonful of lard, three eggs, beaten very light. If you use sweet milk, add two teaspoonfuls of Equity baking-powder. Bake as soon as they are mixed. BUCKWHEAT CAKES. One quart of warm water, one-half cup of yeast, one table, spoonful of molasses, one teaspoonful of salt. Mix in enough buckwheat to make a pretty stiff batter, let it rise over night. In the morning add the soda, thin it with sweet milk to the right consistency, and fry on a hot griddle. If you have them every morning, .save a little batter to raise them with, instead of using fresh yeast every time. Do not make your cakes too small. Buckwheat cakes should be of generous size. BREAD PANCAKES. One quart of sour milk, two cupfuls of stale bread crumbs, one cupful of flour, two eggs, one tablespoonful of melted butter, one teaspoonful of soda, one teaspoonful of salt. Soak the bread in the milk; when soft, run it through a colander, add the soda, with the rest of the ingredients; beat well, and fry slow on a griddle. FRITTERS. One pint of sweet milk, four eggs, one quart of flour, three tea- spoonfuls Equity baking-powder, sifted together. Serve hot with maple syrup. 128 BREAKFAST AND TEA CAKES. APPLE FRITTERS. Beat six eggs till quite light, then stir in one teaspoonful salt, one tablespoonful of fine, white sugar, and the grated rind and juice of half a lemon, one pint of milk, two cupfuls of chopped apple, two and one-half cupfuls of flour. Stir all well together, mix well into a batter, and fry. SCARBOROUGH Purrs. Take one pint of new milk, and boil it. Take out one cupful, and stir into it flour enough to make a thick batter. Pour this into the boiling milk. Stir and boil until the whole is thick enough to hold a silver spoon standing upright. Then take it from the fire, and stir in six eggs, one by one. Add a tea- spoonful of salt, and less than a tablespoonful of butter. Drop them by the spoonful into boiling lard, and fry like doughnuts. Grate on the outside, sugar and spice. GOLDEN SLICES. Beat four eggs, add half a teacupful of rich, sweet milk, half teaspoonful of salt; cut some bread into slices (dry bread will do), dip it into the mixture, and fry in butter or lard. When brown on one side, turn it over. Raised pies should have a quick oven, well closed up, or they will fall in at the sides. No pie should have water put in it till the minute it goes into the oven, as it makes .the crust bad, and is almost certain to make the pie run. Light paste requires a moderate oven, but not too slow, as that will tend to make it soggy. A quick oven will catch and burn it, and not give it time for what is called the second rising. Butter or lard for pastry should be sweet, fresh, and solid. "When freshly made butter can not be had, work well two or three times in cold, fresh water. A teacupful of lard to a quart of flour is a good rule. It makes a good common crust. This quantity will make two large pies. If you wish to save sugar in the use of gooseberries, rhubarb, etc., you can add a little soda without in the least affecting the flavor, if you do not use too much. For an ordinary sized pie, or pudding, use as much as would cover a five cent piece. If you W T ash the upper crust with milk, just before putting them into the oven, they will bake a beautiful brown. To prevent the juice of pies from soaking into the under crust, beat an egg well, and with a bit of cloth dipped into it, rub over the crust before fill- ing the pies. To keep pies from running out at the sides, dampen the under crust at the edge before putting on the upper, then free the edge of the under crust from the tin and pinch both to- gether with a knife. G-OOD PLAIN PIE CRUST. Take one heaping quart of sifted flour, and mix into it two tea- spoonfuls of cream-tartar. Add two cups of good sweet lard; mix into all of the flour two-thirds of the lard, mixing it quickly 130 PIES. and lightly into the flour, one teaspoonful of salt; dissolve one teaspoonful of soda in a small cupful of ice-cold water, and stir into the flour with a spoon, using only just enough water to stick the flour together. Flour your board and take out just enough of the dough for the under crust of one pie; roll out without kneading. Do not touch it with the hand more than you can avoid; roll the under crust thin; cover all your tins first; fill them, take one-fourth of the remaining dough, spread over a lit- tle of the reserve shortening, 'hedge it over with flour, lap it over like a turn-over, twice, roll again same way; twice rolling in this way is sufficient. As soon as your pies are all covered, set them at once into the oven. This amount will make four common sized pies. If properly made, and the crust is hard and not heated by handling, it is excellent, and much better than if more shortening is used. FRENCH PUFF PA&TE. One quart of sifted flour, two teacupfuls of butter, one egg use yolk only, ice water. Chop half the butter into the flour, stir the beaten egg into half cup of ice water, and work the flour into a stiff dough, roll out thin, baste with one-third of the re- maining butter, fold closely, roll out again, and so on until the butter is used up. Roll very thin, and set the last folded roll in a very cold place for ten or fifteen minutes, before making out the crust. Wash with beaten egg while hot. This paste is very- nice for oyster pates, as well as for fruit pies. PUFF PASTE. One heaping quart of sifted flour, two teacupfuls of fresh but- ter, half pint of ice water. Proceed as in the above. CRUST FOR TARTS AND PATES. One quart of flour, two cups of butter, one egg, the yolk only. Wash the butter, dry, and melt in a vessel set in another con- taining boiling water, stirring gently all the while to prevent . boiling; take off the salty scum from the top, and when almost cold, beat it up, little by little, with the egg, which should be previously whipped light. When these are thoroughly com- PIES. 131 binecl together, work in the flour, roll out twice, sprinkling lightly with flour before you fold it up; let it stand folded ten minutes, in a cold place, and make out for tarts. Bake, before you fill them, and brush over with a beaten egg while hot. POTATO CRUST. One teacupful of cream to six good sized potatoes, boiled and mashed fine, add salt, and flour to roll; must be handled as little as possible. APPLE PIE. (No. 1.) One quart of stewed apples, one pint of cream, sugar to taste, four eggs, nutmeg. Put the apples through the sieve when done, add the cream and beaten eggs, season to taste. Bake with one crust. When done, frost the top. Peach pies are even more de- licious made in this manner. APPLE PIE. (No. 2.) Pare, core and slice ripe, tart, winter apples; line your dish with a good crust, put in a layer of fruit, and sprinkle light brown sugar over it, grate on a little cinnamon or nutmeg, lay on more apples till the dish is full; cover with a puff paste, and bake. Sift powdered sugar over the top before sending to the table. NICE APPLE PIE. Make a good crust, and line your pie-dish nicely with it, pare and quarter some nice, tart apples, lay them in rows in the pie- dish, and sprinkle sugar over them to your taste, you must make them pretty sweet season with a few bits of butter for each pie, and nutmeg or cinnamon to taste; bake, without upper crust, till done. Eat warm. KISS-ME-QUICK PIE. One cupful of sweet milk, one cupful of water, one tablespoon- ful cornstarch, one teacupful of sugar, two eggs, piece of butter the size of hickorynut, one cupful of chopped raisins, one-half cup of chopped dates. Let the water and milk come to a boil, stir in the cornstarch, butter and sugar, let it cool, beat the yolks 132 PIES. of the eggs very light, and stir them in; line a pie-plate with a good crust, turn in the material, and bake. When done, beat the whites of the eggs to a stiff froth, add one tablespoonful of powdered sugar, and spread over the top; let it brown slightly, and serve cold. RAISIN PIE. Stone one pound of raisins, add one cupful of sugar, and one cupful water. Set them on the stove and let them simmer slow- ly till they are plump. Let this cool before making into pies. Make a good pie paste and put in the mixture ; strew over the top a little flour, and cover with a top crust. Bake in a hot oven. LEMON PIE. (No. 1.) One cupful of sugar, half a cup of sweet cream, two small lem- ons, two eggs; if you have no cream use milk; in that case, add one tablespoonful of melted butter. Beat the yolks of the eggs very light, add sugar and beat again, then the juice of both the lemons and the grated yellow rind of one. Line your pie-tin with crust, add the cream to the mixture just before putting in the oven. Bake until the custard is firm; draw to the front of the oven, spread evenly over the top a merringue of the whites of the two eggs, beaten stiff with two tablespoonfuls of pulverized su- gar; return to the oven until it sets. To be eaten cold. Use no cornstarch, and no more milk than directed. LEMON PIE. (No. 2.) Three eggs, one cupful of sugar, two teaspoonfuls of flour, the same of cornstarch, one large lemon or two small ones. Beat the yolks with the rest of the ingredients, as for cake, till very light, then add milk enough to fill the pie. Boil like custard. Bake the crust and pour in the mixture. Beat the whites of the eggs to a stiff froth, add a little sugar, and spread this over the pie. LEMON PIE. (No. 3.) In the first place, I make a good paste and line a pie-plate with it; then, before it is put in the oven, cover the crust with a plate, bottom side up, to prevent it from puffing up. When the crust PIES. 133 is done, remove the plate, and put in the following mixture: Two large lemons or three small ones, one coffeecupful of sugar, one-half cup of cornstarch, two eggs, one pint of boiling water, piece of butter the size of a hickorynut. Dissolve the cornstarch in a little cold water, and stir it into the boiling water; add the butter and sugar and boil three ininutes, stirring all the time; set it off the stove and let it get cold; then add the rind and juice of the lemons, and the yolks of the eggs, well beaten; beat the mixture well and fill the shells with it; beat the whites of the eggs to a stiff froth, add half a cup of powdered sugar, frost the pie, and place it in the oven to set the icing. Eat cold. Lemon pie made in this way is delicious. ORANGE PIE. Grate the yellow rind of one fresh orange, take the juice and pulp of two large oranges, add to them one cupful of sugar and the beaten yolks of three eggs; mix one cupful of milk with the whites of the eggs, beaten to a stiff froth; bake in puff paste. CHESS PIE. Five eggs, three-fourths cup of butter, one cupful of sugar, and flavoring. Beat the yolks and sugar together, until they are a perfect froth. Beat the butter until it is a creamy froth also. Now quickly add them together, flavoring with a little extract of vanilla. Bake in a crust. As soon as done, have ready the whites of the eggs, beaten to a stiff froth, sweetened with a little sugar, and flavored with a few drops of the extract. Spread this over the tops of the pies, which return to the oven to receive a delicate color. The secret of the pies, not becoming heavy, is in cutting them, and distributing them on the plates as soon as they are cooked, and still hot; that if they are allowed to cool without cutting them, they will fall. This is rather strange, but never- theless it seems to be true. CUSTAJID PIE. One quart of rich sweet milk, four eggs, five tablespoonfuls of white sugar, a pinch of salt, flavor to your taste. Beat the yolks and sugar very light, add the milk and the whites of eggs, beaten 134 PIES. to a stiff froth; mix well, and pour into shells. When done, grate nutmeg on top. You can change this pie by adding rolled walnuts, hickorynuts, or almonds to the custard before baking. This quantity makes two good sized pies. PKACH BUSTARD PIE. Cover a pie-dish with bottom crust, pare and halve some ripe, fresh peaches; cover the bottom of the dish with them, filling each half with sugar; make a custard of one pint of inilk, three eggs, three tablespoonfuls of sugar. Pour this custard over the pie and bake in a moderate oven. CREAM PIE. (Xo. 1.) One pint of milk, one-half cap of sugar, one tablespoonful of cornstarch, one teaspoonful of essence of lemon, yolks of three eggs, one-half teacup of sweet cream. Boil the milk, mix the other ingredients well together, and add to the boiling milk; bake the crust first, then pour in the custard; spread over the top the whites of the eggs, beaten to a stiff froth, with one-half tea- cupful of powdered sugar; flavor with lemon, and brown slightly in the oven. so 2.) CREAM PIE. (X One pint of sweet cream, one tablespoonful of flour, sugar to taste; flavor with nutmeg; whites of two eggs, beaten to a stiff froth. Line a good sized pie-dish with paste, fill with the cream and bake in a slow oven. COCOANUT PIE. One and one-half teacups of grated cocoauut two teacupfuls powdered sugar, one-half teacup butter, one teaspoonful of nut- meg, one tablespoonful of rose water, one cup of milk, one lemon, juice and rind. Cream the butter and sugar, and when well mixed, beat very light with the milk and rose water, add the cocoanut, lastly, the whites of the eggs, beaten to a stiff froth. Bake in open shells. Sift powdered sugar over them, and serve cold. PIES. 135 PEACH PIE. Stew nice, ripe peaches, when you have pared and stoned them, mash them smooth, and season to taste; fill the crust and bake till done. Spread over the pie a frosting made by whipping the whites of four eggs to a stiff froth; ^sweeten with a little powdered sugar, beat very stiff, flavor with vanilla, and set in the oven un- til the frosting is "set." Serve cold. Apple pie is very nice made in this way. It should be made of nice, tart apples. WHIPPED CREAM PIE. Sweeten with white sugar, one teacupful of very thick, sweet cream, made as cold as possible without freezing, and flavor with lemon or vanilla to taste; beat until as light as eggs for frosting, and keep cool until the crust is ready. Make a nice puff paste and line the pie-plate; bake the crust as for lemon pie; when cold put in your cream, and put bits of currant jelly over the top. This will make two pies. COCOAXUT CUSTARD PIE. One quart of new milk, three eggs, well beaten, two table- spoonfuls of sugar, one pint of grated cocoanut, must be fresh. Bake like custard pie. PUMPKIN PIE. (No. 1.) Select a nice, yellow pumpkin (dark yellow is best), cut it up into squares and pare it, wash it well and put it into a kettle with water enough to keep it from burning, stew till tender, then let it simmer till all the water boils out of it; watch it closely, or it will burn. For a good sized pumpkin it will take nearly one whole day to cook it. Brown the pumpkin a little towards the last. For one pie, take two-thirds of a cup of pumpkin, strained, one pint of new milk, two eggs, one teaspoouful of ginger, one teaspoonful of cinnamon, one teaspoonful of nutmeg, pinch of salt, one-half teacup of sugar. Double this recipe for as many pies as you like. Half cream and half milk make excellent pies. 136 PIES. PUMPKIN PIE. (No. 2.) Stew the pumpkin as in No. 1, mash and pass through a sieve, adding, while warm, a good lump of butter; to every quart of pumpkin add two quarts of milk, nine eggs, the yolks and whites beaten separately, sugar to taste, one teaspoonful of salt, one tablespoonful ground cinnamon, one grated nutmeg, one tea- spoonful of ginger. Bake in a hot oven until set, and a nice brown. SQUASH PIE. Squash pie is made like pumpkin pie, except one egg is added for each pie. DRIED APPLE PIE. "Wash nice, tart dried apples, and simmer all day in a small quantity of water, on the back of the range; let them stand until the next morning, till you are ready to make the pie; pass them through the sieve, add sugar to suit taste. Line the pie-plate with under crust, put in the apples, sprinkle over with cinnamon; put narrow strips of crut, laid in a network, over the top. Bake in a hot oven. SWEET POTATO PIE. Parboil, skin and slice crosswise, firm sweet potatoes, sprinkle thickly with sugar, scatter among them a few whole cloves, and cover with more slices. Fill the dish in this order, put a table- spoonful of melted butter in each pie, pour in a little water, cover with crust and bake. PIEPLANT PIE. Mix half a teacup of white sugar and one heaping teaspoonful of flour together, sprinkle over the bottom crust, then add the pieplant, cut up fine; sprinkle over this another half teacup of sugar and heaping teaspoonful flour; bake fully three-quarters of an hour in a slow oven. Or, stew the pieplant, sweeten, add grated rind and juice of a lemon, and the yolks of two eggs, and bake and frost like lemon pie. YlNEGAR PlE. One egg, one heaping tablespoonful flour, one teacupful sugar; PIKS. 137 beat all well together, and add one tablespoonful sharp vinegar, and one teacupful of cold water; flavor with nutmeg and bake with two crusts. CHERRY PIE. Line the dish with a good crust, and fill with ripe, sour cherries, sweeten to taste, sprinkle a little, flour on top, and season as you like; cover with a nice puff paste, and bake. Plum, gooseberry, raspberry, huckleberry, and currant pies are made in the same manner. CHERRY PIE. Half bake the crust, then put in cherries and the following cream: Beat the yolks of three eggs, and one tablespoonful of cornstarch, one cup of cherry juice, and sugar to suit the taste. Beat the whites to a veiy stiff froth, and stir in. Flavor with vanilla, and bake long enough to cook the custard. MAPLE SUGAR PIE. One cup of grated maple sugar, add two well beaten eggs, a little salt, and as much cream as your pie will hold. TOMATO PIE. Slice green tomatoes, and stew in a thick syrup of sugar and lemon juice. Grate in the yellow rind of a lemon. When trans- parent, spread evenly over the bottom of a pie-plate that has been lined with paste. Spread strips of pastry across the pie, and bake. GOOSEBERRY TART. Put one pint of sugar, to one of fruit, adding just enough water to prevent from burning. Cook till it begins to jelly; then spread over shells, already baked. Serve cold. GREEN CURRANT PIE. Line an inch pie-dish with good pie crust, sprinkle over the bottom two heaping tablespoonfuls sugar, two tablespoonfuls of flour (or one of cornstarch) mixed; then pour in one pint of green currants, washed clean, and two tablespoonfuls of currant jelly; 138 PIES. sprinkle with four heaping tablespoonfuls of sugar, and add two tablespoonfuls cold water; cover and bake fifteen or twenty min- utes. RIPE CURRANT PIE. Line a pie-dish with good pie crust, sprinkle over the bottom two heaping tablespoonfuls of sugar; pour in one pint of currants, sprinkle with five heaping tablespoonfuls of sugar, and one soda cracker, rolled fine, cover with upper crust, and bake slowly half an hour. Or, mash one cup of ripe currants, one of sugar, two tablespoonfuls water, one of flour beaten with the yolks of two eggs; bake, frost the top with beaten whites of the eggs and two tablespoonfuls of powdered sugar, and brown in the oven. SWEET POTATO PIE. Two coffeecups of mealy, sweet potatoes, the firm yellow ones are best, one-half teacup of butter, three-fourths teacup of white sugar, one tablespoonful of cinnamon, one teaspoonful of nutmeg, four eggs, whites and yolks beaten separately, one lemon, juice and rind. Parboil the potatoes, and grate them when cold; if grated hot they are heavy and sticky; cream the butter and sugar, add the yolks, spice and lemon; beat the potatoes in by degrees, and until light; lastly, stir in the whites of the eggs with a cupful of thick cream; bake in pie-dishes lined with good paste, without upper crust. Irish potato pie may be made in the same way. MINCE MEAT. (No. 1.) Six pounds of beef (the round is the best piece). Put it on to boil in hot water enough to cover it; salt it and take off the scum as it rises; let it boil until tender, take from the fire, and let it stand over night to get thoroughly cold; pick bones, gristle, or stringy bits from the meat, chop very fine, mincing at the same time two pounds nice beef suet; seed and cut four pounds raisins, wash and dry five pounds of currants, slice thin one pound of citron, chop some tart apples; take one-third meat and two-thirds of apples, mix all the ingredients in a large pan, add two ounces of cinnamon, one of cloves, one of ginger, three nutmegs, the juice and grated rind of two lemons, one tablespoonful of salt, one teaspoonful of pepper, and five pounds of sugar, one quart of PIES. 139 boiled cider, one pint of currant or grape juice (canned when grapes are turning from green to purple), one pint of molasses, and if you have any syrup left from sweet pickles, add some of that; two pounds of French prunes stoned and cooked before add- ing. Put all in a porcelain kettle and simmer all day on the back part of the range. You can double this recipe, and can it up in glass jars for the next year, and you will find the mince- meat greatly improved as well as convenient. The above is a good formula to use, but, of course, may be varied to suit different tastes or the material at hand. If too rich, add more chopped apples. Good preserves, marmalades, spiced pickles, currant, or grape jelly, canned fruit, dried cherries, and strong green tea, may be used. The mince meat is better to stand several days, before baking into pies, as the materials will be more thoroughly incorporated. MINCE MEAT. (No. 2.) One bowlful each of chopped meat and suet, six bowlfuls of apples, two pounds of raisins, four pounds each of currants and sugar, one quart of boiled cider, one pint of molasses, one tablespoonful of salt, one-half teaspoonful of black pepper, one teaspoonful of cloves, three tablespoonfuls of cinnamon, two of allspice, one of mace and nutmeg, one-half pound of citron if you like. Mix the mince meat well and boil it all day on the back of the range. When you make the pies add one lemon to six pies. EICH MINCE MEAT. (No. 3.) Boil beef tongue until tender (pickled); when cold chop it fine, and add to it two pounds of zante currants, twelve large apples, chopped fine, two pounds of suet, chopped fine, two pounds of raisins, four pounds of sugar, the grated rind of one and the juice of two oranges, a cupful each of strawberry and raspberry jam, a cupful of quince preserves, two cupfuls of strong, green tea, three-fourths pound of citron, shreded fine, two tablespoonfuls of ground cinnamon, one tablespoonful of nutmeg. Moisten it with the spiced vinegar from the sweet peach pickle jar, add the juice and grated rind of four lemons. Mix all together well, and simmer slowly for three hours on the back of the range. 140 PIES. MOCK MINCE PIE. Six soda crackers, rolled fine, two cupfuls of cold water, one cupful of molasses, same of brown sugar, one-half oup of vinegar, one cupful of boiled cider, one and one-half cupfuls of melted butter, one cupful of raisins, seeded and chopped, one cupful of currants, two eggs, one tablespoonful cinnamon and allspice mixed, one teaspoonful of nutmeg, cloves, salt, and black pepper. This quantity will make four pies. JELLY PIE. One cupful of butter, two cupfuls of sugar, two cupfuls of jelly, six eggs. Cream the butter and sugar till very light, add the jelly and the well beaten eggs; bake in open shells; makes four pies. MOLASSES PIE. Four eggs, one teacupful of brown sugar, two tablespoonfuls of butter, one-half cup of molasses, one cupful of cream; season with nutmeg. Stir the butter and sugar to a cream, add the mo- lasses and cream, lastly, the well beaten eggs. Bake in open shells. TRANSPARENT PIE. Beat the yolks of four eggs, add a teacupful of sugar, two table- spoonfuls of butter, which has been stirred to a cream; season with nutmeg. Bake in open shells. When done, beat the whites with three tablespoonfuls of sugar, spread over the top and re- turn to the oven, till a pale brown. Makes two pies. PUDDINGS AND SAUCES. In making puddings, always beat ths- eggs separately, straining the yolks, and adding the whites the last thing. If boiled milk is used, let it cool somewhat before adding the eggs. When fruit is added, stir it in the last. Kaisins are better if put in hot water two or three minutes, until they become plump. Puddings are either baked, boiled or steamed. Rice, bread, custard and fruit puddings require a moderate heat; batter and cornstarch, a rather quick oven. Always bake as soon as made. For boiled puddings, use either a tin mould, muslin bag, or a bowl, with a cloth tied over it; grease the former well on the inside with lard or butter, and, in boiling, do not let the water reach quite to the top. A bag that is used for boiling puddings should be made of thick cloth. Have plenty of water in the pot, boiling, when the pudding goes in. Wring the bag out of boiling water, flour the inside well, pour in the pudding, and tie securely, leav- ing room to swell; place in a kettle, with a saucer at the bottom to prevent burning. Have a tea-kettle of boiling water on hand to add to it as it evaporates. The pudding should be frequently turned, if boiled in a bag. When the pudding is done, give whatever it is boiled in, a quick plunge into cold water, and turn out at once; serve immediately. As a general rule, boiled pud- dings require double the time for cooking that a baked one does. Steaming is safer than either boiling or baking, as the pudding is sure to be light and wholesome. In making sauces, do not boil after the butter is added. In place of wine or brandy, flavor with the juice of the grape, or any other fruit, prepared in its season, for this purpose, by boiling and bottling, and sealing 142 PUDDINGS AND SAUCES. while hot. Pudding-cloths should never be washed with soap, but in clear, clean water, dried as quickly as possible, and kept dry and out of dust. MINUTE PUDDING. Put over the fire, in a porcelain kettle, one quart of new milk, and when it comes to a boil, put in a teaspoonful of salt, and stir in a teacup of flour and two well beaten eggs; let it boil one minute, then stir in another teacup of sifted flour, boil two min- utes, and serve with sugar and cream. KICE PUDDING. One teacupful each of boiled rice, raisins, and sugar, one quart of sweet milk, four eggs, one-half teaspoon of salt, and one of nutmeg. Beat the butter, sugar and eggs together till very light, add the milk, next the rice, raisins and seasoning; bake one hour in a slow oven. BAKED RICE. Pick and wash one coffeecup of rice, put in a dish that will hold two quarts and a pint, cover with fresh milk, add two- thirds of a cup of white sugar, a teaspoonful of salt, and one of cinna- mon; set this in the oven, and stir once in half an hour; after it has baked two hours, stir in milk enough to fill the dish, and bake one hour longer. Serve with sugar and cream. SNOW BALL PUDDING. Two teacupfuls of rice, two quarts of milk, one pint of water. Boil the rice in the water, and when the water is absorbed, add the milk; let it boil till tender; stir to prevent burning; put in a teaspoonful of lemon essence just before taking off; when done, put it in teacups, and let it remain until cold, then turn it out on a dish and pour over it a custard made of the yolks of four eggs, boiled over hot water; let it get cold before you pour over the balls. Beat the whites to a stiff froth, with a little sugar and juice of a lemon, and place on top of each ball, with a little jelly in the center. It can be moulded in a large dish if wished. PUDDINGS AND SAUCES. 143 RICK PUDDING One of the best. One cupful of boiled rice (better if just cooked, and still hot), three cups of milk, three fourths of a cup of sugar, a tablespoon- ful of cornstarch, two eggs; add flavoring." Dissolve the corn- starch first with a little milk, and then stir in the remainder of the milk ; add the yolks of the eggs and the sugar beaten together. Now put this over the fire (there is less risk of burning in a cus- tard kettle), and when hot add the hot rice. It will seem as if there were too much milk for the rice; but there is not. Stir it carefully until it begins to thicken like boiled custard, then take it off the fire and add the flavoring, say extract of lemon. Put it into a pudding-dish and place it in the oven. Now beat the whites of the eggs to a stiff froth, and add a little sugar and fla- voring. Take the pudding from the oven when colored a little, and spread the froth over the top and return it to the oven for a few minutes to give it a delicate coloring. EICE CUP PUDDING. ,- Pick and wash two teacupfuls of rice, boil in water till tender, then add "one pint of milk, let it boil, thicken with two table- spoonfuls of cornstarch, fill your cups half full with the pudding, fill up two-thirds full with cold, sweet milk, beat the whites of four eggs to a stiff froth and put a spoonful on each cup; set it in the oven and brown slightly. Serve in cups, hot. QUEEN OF EICE PUDDING. Take one teacupful of rice, boiled soft, put it into one pint of milk (hot is best), then add the yolks of six eggs, well beaten, and bake. Beat the whites of the eggs to a stiff froth, add the juice of one lemon and one cupful of pulverized sugar. Prepare this just before your pudding is done. When baked, pour into a dish and set in the oven a few minutes to dry. DELICATE PUDDING, Two eggs, one cupful of sweet milk, one-half cup of sugar, one cupful of flour, before it is sifted, one teaspoonful of extract of lemon, one-fourth teaspoon of salt, two even teaspoonfuls of 144 PUDDINGS AND SAUCES. Equity baking-powder. Beat the eggs to a stiff froth, then put sugar and milk together, add the egg and flour, sifted, with the baking-powder. Steam thirty minutes over a hot fire, being very careful not to jar it. Serve with whipped cream or lemon sauce. CORNSTAKCH PUDDING. One quart of milk, except enough to wet three tablespoonfuls of cornstarch, place in a tin pail, set in kettle of boiling water; add the yolks of four eggs, beaten, half a cup of sugar, the corn- starch and a little salt; let it boil until it thickens; when cool, flavor with one teaspoonful of vanilla; pour into a pudding-dish, beat the whites of the eggs, add half a cup of sugar, flavor with extract of lemon, and place it in the oven to brown. MOUNTAIN SNOW PUDDING. Three soda crackers, rolled fine, one pint of sweet milk, yolks of two eggs, flavor to taste. Bake half an hour. Beat the whites of the eggs to a stiff froth, add one cup of sugar, flavor with lem- on, pour over the pudding, and put it in the oven until a delicate brown. DELICIOUS PUDDING. The yolks of three eggs and white of one, to which add two tablespoonfuls each of sugar, butter, and flour. Beat all smooth- ly together, add half a pint of milk; butter two tins or pie-dishes, and bake in a slow oven twenty minutes. When you take them out, place one on top of the other, and serve with any nice sauce. QUEEN or PUDDINGS. One pint of bread crumbs, one quart of milk, one cupful of sugar, yolks of four eggs, well beaten, the grated rind of one lemon, and a piece of butter the size of an egg; bake till done; then spread over the top currant or other jelly. Beat the whites of the eggs with one cup of sugar and the juice of a lemon, spread over and brown nicely. Serve with sweetened cream. Best cold. You may, in strawberry season, substitute fresh berries for pre- serves. BADGLEY & BEHRENDT, MANUFACTURERS OF AND DEALERS IN' HALL BUILDING, 32 NORTH FIRST STREET, SAN JOSE, CAL'A. TIN ROOFING AND ALL KINDS OP JOBBING DONE. W. S. RICHARDS & CO. NO. 24 North First STREET. MUSIC HALL Build titq. Recognizing the growing demand for IJecorated Table \Vare, we have secured the exclusive control of the follo\ving named decorations of well- Icnown \Vare, w^hich we can sell by the piece, or in sets, as desired: Bro.uyi Indus, ootc's Burslcm Bro-ur-ti Tournou, *****'-+--* ** - -:* , -7- |K* t^'^v - ' V VV V A. * * W W i VI I ff---** -- - WE ARE HEADQUAFiTERS FOR JUSTLY CELEBRATED /iyv/) 77/f NOVELTIES IN CROCKERY AND GLASS. r V * FOR Ann UTKRIKIR fe:iW PK0VBS ITS JIERIT BY USB. a - MRS. ALBERT WILLSON, General Agent for the Pacific Coast, GILROY. Santa Clara Co., Cal. for Rates and Agency. Send $1 for One Month's Treatment. J. P. JARMAN & G0B tvall ap^p. , OIU^S, Y^RjXI.SJlES, Windo'w Shades, Artists' Materials, Picture Frames, Etc. Staple and Fancy Dry Goods, 19 SOUTH FIRST ST. WHOLESALE MANUFACTURER OF COFFEES, SPICES, FLAVORING EXTRACTS, Jamaica Ginger, Lemon Sugar, Cream Tartar, Soda, Saleratus, Etc. SAN JOSE, CAT!,. Patronize Home Industry. TAKE NO OTHER. ASK YOUR GROCER FOR HUNK1INS' GOODS. IMPORTER OF AND DEALER IN !), TRUNKS, VALISES, ETC. ]Sos, 114 and 116 South First Street, SAN JOSE, CAL. -4-MANN & AIKEN.4- WHOLESALE AND RETAIL DEALERS IN S 6>T FOREIGN AND DOMESTIC FRUIT, S 6J ^ Candy, Tobacco, Etc. Opposite Postoffice, -SAN JOSE, PUDDINGS AND SAUCES. 145 TAPIOCA PUDDING. Soak six tablespoonfuls of tapioca in one pint of cold water over night. Next morning, drain off the water and put the tapi- oca in a baking-dish, adding a teaspoonful of cinnamon, a very- little nutmeg, one cup of sugar, juice of two and grated rind of one lemon, add one quart of water, put it in the oven and bake till quite clear. If you choose you can put sliced apples through the pudding. CREAM TAPIOCA PUDDING. >oak three tablespoonfuls of tapioca in water over night, put the tapioca into a quart of boiling milk and boil half an hour. Beat the yolks of four eggs with a cup of sugar, add three table- spoonfuls of thick cream, stir in and boil ten minutes longer, pour into a pudding dish, beat whites and stir in three tablespoonfuls of sugar. Put this over the top, sprinkle cocoanut over all, and brown for five minutes. STEAMED TAPIOCA PUDDING. Soak one cup of tapioca ic milk over night; add one quart of milk, one cup of white sugar, two eggs, butter the size of an egg, one cup of raisins, season with nutmeg. Steam two hours. OBAXGE PUDDING. Peel and slice six oranges, take out all the seeds, put the slices in a pudding-dish, in alternate layers with the sugar; make a soft custard of one pint of sweet milk, two tablespoonfuls of cornstarch, one-half cup of sugar, yolks of three eggs. Boil the milk, put in the sugar and yolks of eggs when warm; when it comes to a boil, stir in the cornstarch; let it get cold and pour over the oranges; beat the whites of the eggs to a stiff froth, and put over the top, brown in the oven, and serve. Or, line the bottom of a pudding-dish with stale sponge cake; slice over the cake six oranges; make a boiled custard of one quart of milk, five eggs, leaving out the whites of four, beat to a stiff froth, adding the sugar, put on top of the pudding, and bake it in the oven until brown. 146 PUDDINGS AND SAUCES. BREAD PUDDING. (No. 1.) One quart of grated bread crumbs, one quart of milk, yolks of four eggs well beaten, butter size of an egg, one cup of sugar, two teaspoonfuls of Equity baking-powder, and two tea- spoonfuls of extract of lemon; mix all well together and bake. Beat the whites of the eggs with a cupful of powdered sugar, flavor with one teaspoonful of extract of orange or lemon, cover the pudding with it, and bake until a light brown. BREAD PUDDING. (No. 2.) One quart of sweet milk, two cups of fine bread crumbs (stale and dry), four eggs, two tablespoonfuls of melted butter, nutmeg to taste, one-fourth teaspoon of soda, dissolved in hot water. Beat the yolks very light, and, having soaked the bread crumbs well in milk, stir with the yolks, then add the butter and season- ing, with the soda, lastly the whites of the eggs. Bake to a fine brown, and eat hot, with pudding sauce. BREAD AND BUTTER PUDDING. Take six slices of bread and butter them; take a pudding-dish and fill it with alternate layers of bread and fruit, raisins or cur- rants; when the dish is full, make a good custard of one quart of milk, four well beaten eggs, one cup of sugar, and spices to suit taste; pour this over the pudding, and bake in a slow oven till done. It is very nice made with cherries, gooseberries, or any other kind of fruit. COTTAGE PUDDING. One cupful of sugar and one of milk, one tablespoonful of but- ter, two eggs, three cupfuls of flour, three teaspoonfuls of Equity baking-powder, one teaspoonful of salt. Hub the butter and su- gar together, beat in the yolks, then the milk and salt, the beaten whites, alternately with the flour and baking-powder; bake or steam in a buttered pudding-dish. Serve with liquid sauce. PORCUPINE PUDDING. Make a sponge cake, and after it is baked, put it in a deep dish, and pour over it a boiled custard, made of the yolks of PUDDINGS AND SAUCES. 147 four eggs, and a quart of sweet milk; beat the whites of the eggs to a stiff froth, add half a cup of powdered sugar, spread this over the pudding, and set it in the oven to dry; then take a cupful of blanched almonds and stick them into the frosting as thickly as possible. BIRD'S NEST PUDDING. Pare six large apples, take out the cores, lay them in a baking- dish, fill the holes with sugar, cinnamon and nutmeg. Make a rich custard, pour it over the apples. Bake one half hour, and serve with sauce. SNOW PUDDING. Cover one-half of a package of gelatine with cold water, and when softened, stir into it a pint of boiling water; add one cup- ful of sugar, or sugar to taste, and the juice of two lemons; when cold and just beginning to thicken, add the well beaten whites of three eggs. Beat all lightly and smoothly together, pour the mixture into two moulds, and set it away in a cold place until cold. Serve in the center of a platter, with a boiled custard poured around, made with the yolks of three eggs, one 'pint of milk, and half a cup of sugar. FIG PUDDING. One pint of bread crumbs, one cupful of suet, and one of brown sugar, two eggs, one-half pound of figs. Wash the figs in warm water, dry in a cloth; chop suet and figs together, add the other ingredients, also some nutmeg, grated. Boil three hours in tin pudding form, in a pot of water, and serve with hard sauce. SAGO PUDDING. Five pints of sweet milk, half a pint of sago, four eggs, one nutmeg, one teaspoonful of salt, one grated lemon, one pound of seeded raisins. Einse the sago in cold water, add to it one quart of milk, and boil till it thickens like starch, then take from the fire and mix with it the rest of the ingredients, beating the eggs well. Bake three-fourths of an hour. Add one teacupful of sugar. 148 PUDDINGS AND SAUCES. CRACKER PLUM PUDDING Excellent. Take four Boston soda crackers, two and a half pints of milk, six eggs. Make a very sweet custard, and put into it a teaspoon- ful of salt. Split the crackers, and butter them very thick. Put a layer of raisins on the bottom of a large pudding-dish, and then a layer of crackers, and pour on a little of the custard when warm, and after soaking a little, put on a thick layer of raisins, pressing them into the crackers with a knife. Then put on an- other layer of crackers, custard, and fruit, and proceed thus till you have four layers. Then pour over the whole enough custard to rise even with the crackers*. It is best made over night, so that the crackers may soak. Bake from an hour and a half to two hours. During the first half hour, pour on, at three differ- ent times, a little of the custard thinned with milk, to prevent the top from being hard and dry. If it browns fast, cover with paper. ORANGE HOLEY POLEY. Make a light biscuit dough, as for apple dumplings or valise pudding, roll in an oblong sheet, lay sweet oranges, peeled, sliced and seeded, thickly all over it; sprinkle with white sugar, and roll up closely, folding down the end to secure the syrup. Steam one hour. Serve with lemon sauce. Any other fresh fruit, ber- ries or preserves may be used in the same way. It is delicious made with fresh peaches. CHERRY PUDDING. Line a deep pudding-dish with crust, made as for biscuit; stone some cherries and fill the dish full; pour on half a pint of water and two cupfuls of sugar; put a layer of crust on top, cover it tight and let it steam on top of the stove one hour. Peaches or apples can be made in the same way. Serve with sugar and cream. CHOCOLATE PUDDING. Three-fourths cup of chocolate, one quart of milk, which has not been skimmed, let it boil, then set it to cool; beat until very light and thick, add the yolks of four eggs, with one cup of su- gar; flavor delicately with vanilla; put it in a baking-dish and PUDDINGS AND SAUCES. 149 bake slowly. To make meringue: Beat up the whites till they stand alone, add four tablespoonfuls powdered sugar, flavor with vanilla or lemon; then the pudding is again cooled; put the mer- ingue over the top, and brown slightly. This quantity is enough for six persons. PABADISE PUDDING. One quart of bread crumbs, a little salt, some grated nutmeg, three eggs, beaten very light, three apples, minced very fine, half a lemon, juice and grated rind, one cupful chopped raisins. Mix all together, boil one hour and a half. Serve with any hot sauce. SPONGE PUDDING Very fine. One quart of milk, one cupful of flour, one cupful of sugar, one-half cup of butter, twelve eggs. Put the milk in a pan over boiling water; mix the flour with some of the cold milk, to a smooth paste; when the milk boils, stir this in and let it cook ten minutes; set it off the fire, and add the sugar and butter; let this get perfectly cold before adding the eggs; then add the well beat- en yolks and beat hard; beat the whites of the eggs to a stiff froth, and stir them in last, lightly; put in well buttered pudding-dish t set in a pan of hot water, and bake one hour in a good oven. Serve with sweet cream. BAKED INDIAN PUDDING. One quart of milk, scalded; stir into it cornmeal till it is half as thick as mush; take it off the stove, add two cupfuls New Or- leans molasses, salt and spices to taste, one cupful of suet chop- ped fine, one quart of cold milk, and three well beaten eggs. Put it in the oven and bake slowly four hours; when the pudding is crusted over, throw in, one by one, two cupfuls of raisins. I usually use one cupful of molasses and one of brown sugar, one tablespoonful of ginger, teaspoonful of allspice, and four of cinnamon. ITALIAN PUDDING. Separate the whites and yolks of four eggs; with the yolks make a boiled custard (with a pint of milk, and sugar to taste). 150 PUDDINGS AND SAUCES. Set one-third of a box of gelatine to soak a few minutes in a lit- tle cold water, then dissolve it with three-fourths of a cup of boiling water. When the custard has cooled, add the gelatine water, and the whites of the eggs, beaten to a stiff froth; flavor with vanilla, stir all together, and put it into a mould. It will settle into three layers, and is a very pretty pudding, looking much like charlotte russe. Serve with whipped cream. COENSTAKCH PUDDING. One pint of rich milk, two tablespoonfuls of cornstarch, one- half cup sugar, whites of three eggs, a little salt and flavoring. Serve with boiled custard made of the yolks of the eggs. Mould the custard. To make a cocoanut pudding, add half a cocoanut, grated; put into a mould. Serve with whipped cream around it, or, a sauce of boiled custard, made of the yolks of the eggs. Chocolate pudding: With still the same recipe for a cornstarch pudding, first, flavor the whole with vanilla, take out one-third of the white pudding; to the remainder, add one-half teacup of grated chocolate, dissolved with a little milk. Put half of the chocolate pudding in the bottom of a mould, which has been wet in cold water; smooth the top; next make a layer with the white pudding (the third taken out), smooth it also; next, the remain- der of the chocolate pudding. Serve with whipped cream or boiled custard; or the one-third portion of the pudding may be flavored with half a bar of chocolate, and placed in the center of the two layers of the white. CABINET PUDDING. One quart milk, four eggs, four tablespoonfuls of sugar, half a teaspoon of salt, one tablespoonful of butter, three pints of stale sponge cake; one cupful each of raisins, chopped citron and cur- rants. Have a little more currants than of the other fruit. Beat the eggs, sugar and salt together, and add the milk. Butter a three pint basin mould, sprinkle sides and bottom with fruit and put in a layer of cake. Again sprinkle in fruit and put in more cake, and so on, and pour on the custard. Let the pudding stand two hours and steam one and one-fourth hours. Serve with liquid sauce. PUDDINGS AND SAUCES. 151 COCOANUT PUDDING. Grate one pound of cocoanut, mix one cup of sugar with one pint of cream, adding two tablespoonfuls of rose water. Then stir in gradually one pint of rich milk. Beat to a stiff froth the r whites of eight eggs, and stir them into the milk and sugar, a little at a time, alternately with the cocoanut; add a teaspoonful of nutmeg and cinnamon. Put the mixture into a deep dish and set it in a skillet of boiling water, and bake twenty minutes, or until set. When cold, dust sugar on top and serve without sauce. GRAHAM PUDDING. One and one-half cups of Graham flour, one-half coffeecup of molasses, one-fourth cup of butter, one-half cup of milk, one egg, one even teaspoonful of soda, one-half cup each of currants and raisins, salt, and spices to suit taste. Steam three hours. Serve with liquid sauce. POOR MAN'S PUDDING. One pint of molasses, two-thirds cup of suet, chopped fine, three and one-half cups of flour, one pint of cranberries, put in uncooked, two teaspoonfuls of baking-powder, one of soda, spices to suit the taste. Boil four hours in a bag or mould; can be steamed if preferred. CORNMEAL PUDDING. (No. 1.) One pint of buttermilk, one cup of chopped suet, one cup of molasses, two cups of cornmeal, two eggs, one-half cup of raisins, one teaspoonful of soda, salt and spices of all kinds, one tea- spoonful of Equity baking-powder. Steam two hours. SICILY PUDDING. The whites of eight eggs, beaten very lightly; one pint of sugar, beaten gradually into the whites; add the juice of two or three lemons and the grated rind of one lemon, one tablespoonful of flour. When mixed, beat all together very hard. Pour into a baking-dish, and place this in a pan of boiling water, and bake fifteen minutes, to a light brown. Serve cold with cream. 152 PUDDINGS AND SAUCES. CORNMEAL PUDDING. (No. 2.). Two quarts of sweet milk, three eggs, one and a half cupfuls of sugar, three tablespoonfuls of cornmeal, one tablespoonful of flour, two tablespoonfuls of butter, half a nutmeg, a little cinna- mon bark, one cupful of raisins, or one pint of tart, sliced apples. Put the milk on the stove and let it come to a boil; while boil- ing, stir in the cornmeal and flour, dissolved in half a cup of cold milk; boil this ten minutes (be careful not to scorch it), let cool, and add your eggs, beaten very light, the sugar, raisins and spices. Nice tart apples give the pudding an excellent flavor. Bake till done. SUET PUDDING. (No. 1.) One-half cup milk, one-half cup molasses, one cupful raisins, one and one-half cups flour, one-half cup chopped suet, one-half teaspoonful soda, put into the molasses before mixing the other ingredients. Steam three hours. SUET PUDDING. (No. 2.) Two-thirds cup of suet or butter, one cupful each of molasses, brown sugar, and sweet milk, three eggs, one cupful each of rai- x. sins and currants, one teaspoonful of soda, two teaspoonfuls of cream-tartar, three cupfuls of flour. Chop the suet very fine, add the molasses and sugar, and stir well together; add one cupful of flour with the cream- tartar, and stir in well; then the eggs, well beaten, the milk with the soda, the rest of the flour, spices to suit taste, and lastly, add the fruit, well floured, and stir in lightly. Steam three hours. BAKED PLUM PUDDING. Eight eggs, two cupfuls of white sugar, one nutmeg, one table- spoonful of cinnamon, one teaspoonful of cloves, one teaspoonful of salt, one quart of rolled crackers, one quart of sweet milk, one pound of currants, two of raisins, one-fourth of citron, piece of butter the size of an egg. Prepare the fruit the day before you wish to make the pudding; pick over and stone the raisins; wash and dry the currants; slice the citron very fine; pour the milk over the crumbs, beat the eggs very light, and add them with the PUDDINGS AND SAUCES. 153 sugar; next add the spices and butter; lastly, the fruit. Bake slowly three hours. Serve with hard sauce. ^x STEAMED PLUM PUDDING. One cupful each bread crumbs, molasses, brown sugar, suet, currants and sweet milk; two cups each of flour and raisins, one- fourth^cup each candied lemon and orange peel, one-half cup of citron, chopped fine, one tablespoonful of cinnamon, one-half tablespoonful of cloves, one teaspoonful of mace, one nutmeg, one teaspoonful of allspice, two large teaspoonfuls of soda, one teaspoonful of ginger. Soak the bread crumbs in cold water, add the milk and molasses, with the soda, the sugar, the suet, chopped fine, next the spices and the fruit, rolled in one cup of the flour, mix well, then add the rest of the flour with teaspoonful of salt. Put in a well greased mould, and steam three hours. CHRISTMAS PLUM PUDDING. One quart of seeded raisins, pint of currants, half pint of cition, chopped fine, quart of apples peeled and chopped, a quart of fresh and nicely chopped beef suet, a heaping quart of stale bread crumbs, eight eggs beaten separately, pint of brown sugar, grat- ed nutmeg, teaspoonful of salt; flour fruit thoroughly from a quart of flour, then mix remainder as follows: In a large bowl or tray put the eggs with the sugar, nutmeg and milk, stir in the bread crumbs and suet, one after the other until all are used, adding enough flour to make the fruit stick together, which will take about all the quart; dip pudding-cloth in boiling water, dredge on inside a thick coating of flour, put in pudding and tie tightly, allowing room to swell, and boil from three to four hours, in a good sized pot with plenty of hot water, replenishing as needed, from tea-kettle. When done, serve with any pudding sauce. STRAWBERRY SHORTCAKE. (No. 1.) One quart of flour, three tablespoonfuls of butter, one large cup of sour cream, or very rich loppered milk, one egg, two table- spoonfuls of white sugar, one teaspoonful each of salt and soda. Or, you can use sweet milk, and three teaspoonfuls of Equity 154 PUDDINGS AND SAUCES. baking-powder. Roll out, and lay one sheet of paste upon the other and bake until done. While warm not hot separate these. They will corne apart easily, just where they were joined. Lay upon the lower a thick coating, several deep, of straw- berries; sprinkle powdered sugar among them; cover with the upper crust. STRAWBERRY SHORTCAKE. (No. 2.) Before making the cake, have the berries in and crearn for spreading in readiness. Pick out a dozen or more of the finest berries and reserve them to ornament the top of the cake; put the rest in layers, with sugar and a little lemon juice, cover them and let them stand at least one-half hour. Take a coffeecujp- ful of thick, sweet cream, whip it with an egg-beater, till stiff, and sweeten to taste. For the cake, take two cupfuls of sour cream, a beaten egg, a teaspoonful of salt, a teaspoonful of soda; put one teaspoonful of baking-powder in the flour and sift in sufficient to make a stiff batter, pour into four jelly cake pans, spread evenly and bake quickly. Spread the cakes with butter and put plenty of berries in the layers between them; spread some of the thick whipped cream on each layer of berries, but reserve enough to lay over the top a thick coating. On this arrange the fresh berries that were saved out, in clusters or other- wise. This dish is beautiful as well as delicious. ORANGE SH-JRTCAKE. One pint of flour, two teaspoonfuls of Equity baking-powder, sifted through the flour, with one teaspoonful of salt, a piece of butter the size of an egg, rubbed through the flour; beat one egg in a coffeecup and fill it up with sweet milk and stir into the flour, roll it out on the moulding board into two cakes, and lay one cake upon the other and bake until done. In the first place, before making the cake, slice the oranges very thin in a deep bowl and put plenty of sugar over them, and let them stand while you are making the cake. When the cake is done, separate the two pieces, and spread thickly with orange, also put a layer on top of the cake. Or if you wish you can frost the top. Serve with orange sauce. Blackberry shortcake is made in the same way. PUDDINGS AND SAUCES. 155 STEAMED APPLE DUMPLINGS. Make the crust as for biscuit, cut off enough for one dumpling and fill it with nice, tart, sliced apples; pinch well and shape in- to a round ball, and steam three-fourths of an hour over a kettle N/ of water. They are much nicer steamed than boiled. Serve with sugar and cream. Or you can bake them till they are crust- ed over, and pour over them a sauce made as follows: One pint of boiling water, one cup of sugar, piece of butter the size of an egg; boil this sauce five minutes, then pour it over the dumplings; bake, and when one side is browned, turn them over, and brown on the other side. This forms a nice sauce for the dumplings. Apricots, peaches, or any other tart fruit or preserves, are very nice made in this way. PEACH COBBLER. Take one quart of flour, four tablespoonfuls melted lard, half teaspoonful of salt, two teaspoonfuls of Equity baking-powder; mix as for biscuit, with either sweet milk or water, roll thin, and line a pudding-dish; mix three tablespoonfuls flour and two of sugar together, and sprinkle over the crust; then put in nicely sliced peaches and sprinkle over them one cupful of sugar; wet the edges with a little flour and water mixed, put on the upper crust, press the edges together, make two openings by cutting two incisions at right angles an inch in length, and bake in a quick oven half an hour. Plums, apples, or any kind of fresh or canned fruit, can be made in the same way. BLACKBERRY SHORTCAKE. Three eggs, one cupful of sugar, two cupfuls of flour, one tablespoonful of butter, one heaping teaspoonful of Equity bak- ing-powder. Mix like cake, and fill four tins as for jelly cake. Cover the top layer with frosting. PUFF PUDDING. One and one-half cups of flour, one cupful of milk, two eggs, and a little salt; bake in a hot oven twenty minutes, in patty pans. Serve with sauce. 156 SAUCES. SAUCHS. FOAM SAUCE. One cupful of powdered sugar, butter size of an egg, half pint of sweet milk, one egg, one teaspooiiful of cornstarch, pinch of salt. Beat the butter and sugar to a light cream, boil the milk in a custard kettle; stir in the cornstarch and the yolk of the egg, mix together, and let it thicken, then pour it over the but- ter and sugar. Just before sending to the table, beat in the white of the egg, beaten to a stiff froth. It makes it nicer to use two eggs and currant jelly. CABINET PUDDING SAUCE. Yolks of four eggs, beaten very light, one lemon, juice and grated rind, one teaspoonful of cinnamon, one tablespoonful of butter, one cupful of sugar. Rub the butter into the sugar, add the yolks, lemon and spice; beat ten minutes, put in a good glass of grape juice, still stirring hard. Set within a sauce-pan of boiling water, and beat while it heats, but do not let it boil. Serve with a pudding. VINEGAR SAUCE. One cupful of brown sugar, one and a half cups of water, one teaspoonful of salt, two tablespoonfuls of butter, a few drops of essence of lemon, two tablespoonfuls of vinegar, two tablespoon- fuls of flour, or one of cornstarch. Beat butter, sugar, corn- starch, lemon and vinegar to a cream; pour the water, boiling, on them, and let it boil five minutes. Nice with sweet pudding. WHITE SAUCE. One pint of sweet milk, one cupful of white sugar, half a cup of butter, two tablespoonfuls of comstarch. Stir all to a cream, pour on the milk, boiling hot, stir briskly and let it come to a boil. Nice for roley poley pudding. PLAIN CREAM SAUCE. One pint of cream, one cup of sugar; flavor with nutmeg. This sauce is nice for minute pudding. SAUCES. 157 SAUCE FOB PLUM PUDDING. Cream half pound of sweet butter, stir in three-quarters pound brown sugar, and the beaten yolk of an egg; simmer for a few moments over a slow fire, stirring almost constantly; when near boiling, add half pint bottled grape juice and serve after grating a little nutmeg on the surface. HARD SAUCE FOB CHBISTMAS PLUM PUDDING. One coffeecupf ul powdered sugar, one-half cup butter, one tea- spoonful of cream-tartar, white of one egg. Beat all together till very light, flavor with lemon, or anything you like, put it in a saucer and smooth neatly, set it in a cool place, on ice if pos- sible, and serve with plum or any other pudding. Slice nicely, and when you dish the pudding, lay a slice of the sauce on top. SAUCE FOB BEEAD PUDDING. Two eggs beaten very light, one large cup of sugar, five table- spoonfuls of boiling milk, one-half teaspoonful of cornstarch, one teaspoonful of nutmeg, or, one teaspoonful of mace, one tablespoonful of butter. Rub the butter into the sugar, add the beaten eggs, and work all to a creamy foam; wet the cornstarcli with milk, and put it in next, with the spice; finally, put in the milk, a spoonful at a time, stirring all the while; set within a sauce-pan of boiling water, let it get very hot, but not boil; stir it all the time while in the water. This is a good sauce for bread or any other simple pudding. MAPLE SUGAR SAUCE, Melt over a slow fire, in a small teacup of hot water, half a pint maple sugar; let it simmer, removing all scum; add four tablespoonfuls of butter mixed with a level teaspoonful of flour, and one of grated nutmeg; boil five minutes, and serve. ORANGE SAUCE. One cup of powdered sugar, one large orange, or two small ones, yolk of one egg. Grate the peel, squeeze in the juice, and add the beaten yolk; beat all together twenty minutes. This sauce is nice for orange shortcake or stale cake pudding, or any other kind. WEIQHTS AND MEASURES. 1 quart of sifted flour (well heaped) weighs 1 Ib. 3 coffeecupfuls sifted flour (level) weighs 1 Ib. 4 teacupfuls sifted flour (level) weighs 1 Ib. 1 quart unsifted flour weighs 1 Ib. 1 oz. 1 quart of sifted Indian meal weighs 1 Ib. 4 oz. 1 pint of soft butter (well packed) weighs 1 Ib. 2 teacupfuls of soft butter (well packed) weighs 1 Ib. 1J pints of powdered sugar weighs 1 R). 2 cofFeecupfuls powdered sugar (level) weighs 1 Ib. 2f teacupfuls powdered sugar (level) weighs 1 Ib. 1 pint of granulated sugar (heaped) weighs 14 oz. 1 coffeecupfuls of granulated sugar (level) weighs 1 ft. 1 pint of coffee "A" sugar weighs 12 oz. If coffeecupfuls coffee "A" sugar (level) weighs 1 Ib. 1 pint of best brown sugar weighs 13 oz. 2^ teacupfuls of best brown sugar (level) weighs 1 Ib. 3| teacupfuls of Indian meal (level) equals 1 quart. 1 tablespoonful (well heaped) of granulated coffee "A" or best brown sugar equals 1 oz. 2 tablespoonfuls (well rounded) of powdered sugar, or flour, weighs 1 oz. 1 tablespoonful (well rounded) of soft butter weighs 1 oz. Soft butter size of an egg weighs 2 oz. 2 teaspoonfuls (heaping) of flour, sugar or meal, equal one heap- ing tablespoonful. LIQUIDS. 16 large teaspoonfuls are J pint. 8 large teaspoonfuls are 1 gill. 4 large teaspoonfuls are | gill. 2 gills are pint. 2 pints are 1 quart. 4 quarts are 1 gallon. 10 good sized eggs are 1 3>. A common sized tumbler holds ^ pint. iied in ttie Great Santa Clara Ya. reading 3ournal of Central and Sotithcrn Cal f a. 1'AILY MKKCUKV. IV r Annum (by mail) in advance .^ix Months " Three Months " " " I'fr Month, delivered by carrier WEEKLY MERCURY. .$600 Per Annum (in advance) Six Months " . . i 300 50 Three Months Sample Copies sent Free to any Address. HMitor riinl JOSH, ( 'oiiut-c-U-d \vi1li 1}ie MKRCTJKY is one olllic FINEST AND MOST COMPLETE JOB OFFICES IX XHE STATE. ALL KINDS OK BOOK and JOB in ar\ Artistic .\r LD\V Rates. -/>. E - "l'I IK JT~^ ^ ' Published in the Great Santa Clara Valley, leading ^oui'aal of Central and Soutluni CaTa. DAILY MKKCrKY. WEEKLY .MKKc:rk\. Pel Annum (by mail), in advance ...... $6 oo Per Annum (in advance) Six Months " ..... 3 oo r .. . ..... Three Months 1'cr M