THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA LOS ANGELES ' n Fr MRS. HARRIET ALMARIA KAKER SUDDOTH. THE JMI OR Housekeeper's Encyclopedia, CONTAINING MORE THAN 22.OOO VALUABLE AND PRACTICAL RECIPES, CONTRIBUTED BY HOUSEKEEPERS FROM EVERY PART OF THE CIVILIZED WORLD, ALL PRACTI- CAL AND TESTED; WITH MANY THOU- SANDS BY THE AUTHORESS. FOR THE SPECIAL USE OF FAMILIES AND NURSES, IN CITY AND COUNTRY; RESTAURANTS, BOARDING HOUSES AND HOTELS. BY MRS. HARRIET ALMARIA BAKER SUDDOTH. INTRODUCTION BY REV. WM. A. SCOTT, D.D., LL.D., PRESIDENT AND FOUNDER OF THE SAN FRANCISCO THEOLOGICAL SCHOOL, AND ALSO FOUNDER OF THE SAN FRANCISCO COLLEGIATE UNIVERSITY, AND SAN FRANCISCO MEDICAL COI LEGE, CAL. fllust'd with Eight Colored Plates and Portrait of the Authoress. SAN FRANCISCO, CAL. : A. L. BANCROFT & CO., No. 721 Market Stieet, I88 3 . Copyright, 1883, by MRS. H. A. B. SUDDOTH. rights reserved.-^* THE AMERICAN PICTORIAL HOME BOOK, OR HOUSEKEEPER'S ENCYCLOPEDIA, Is the result of many years of earnest effort and practical study. It is a work that may be studied with pleasure and profit during the hours of ease and leisure, and in cases of emergency it can be referred to as a judicious friend and adviser in a remedial point of view. It is unsurpassed as a valuable Reference Book for young housekeepers, and a prompt and ready guide in all household matters ; in caring for the Sick and directing Servants ; in the Nursery, Laundry, Dairy, Poultry and Farm Yards, the Garden, Etiquette, etc. Its recipes and suggestions are applicable to all climates and all conditions of life. INDEX OF SUBJECTS. INTRODUCTORY ESSAY 9 PREFACE 14 A CHRISTMAS DINNER 38 BATTER CAKES 214 BEERS, ALE AND CIDER 429 BEES, 500 BISCUITS AND ROLLS 206 BREAD MAKING 199 BREAKFAST, LUNCH AND TEA 343 BOILING 83 BROILING 84 CANARY BIRDS 502 CANDIKS 332 CAN VEGETABLES, ETC 336 CARVING 120 CARVING FISH, DIRECTIONS FOR 57 CARVING FOWLS, DIRECTIONS FOR 122 CARVING JOINTS, DIRECTIONS FOR 121 CHOWDERS : 70 COFFEE 341 COMFORTABLE COOKING 36 CONFECTIONS AND CONSERVES FOR THE SICK 375 COOKING FOR THE NEEDY AND INVALIDS 363 CORNS, BUNIONS AND WARTS 535 CORDIALS, BRANDIES, ETC 437 CRABS 75 CREAMS 328 CROQUETS 116 CURRIES 338 CUSTARDS 282 DAIRY, THE 458 DIFFERENT WAYS TO COOK MEAT 90 DIRECTIONS FOR CARVING JOINTS 121 DIRECTIONS FOR CARVING FOWLS AND GAME 122 DIRECTIONS FOR CARVING FISH 57 DISHES MADE FROM A CHRISTMAS DINNER 40 DISHES OK ROYALTY 518 DRIED FRUITS 475 5 6 INDEX OK SUBJECTS. DUCHESS OF SUNDERLAND RECIPES 377 DUMPLINGS 230 EELS 70 FEATHERS 536 FIGS, How CULTIVATED 475 FLOWNS OR FLOATS 361 FORCEMEATS OR STUFFING 504 FOREIGN DISHES 385 FOWLS 133 FRICASSES 152 FROGS 70 FRUIT ICES AND SYRUP 442 FRUITS 475 FRYING 82 GAME, EDIBLE BIR'DS, ETC 141 GAME OF CROQUET 521 GARDENING 492 GENERAL OBSERVATIONS ON EGGS 124 GENERAL REMARKS ON PICKLES 490 GENERAL OBSERVATIONS ON FISHES 55 GLYCERINE 534 GOOD WORDS 21 GRAVIF.S 77 HASHES 113 HEALTH NOTES AND MAXIMS "551 HINTS FOR WIVES 32 HOGS AND THEIR DISEASES 471 HONEY 329 HORSES AND THEIR DISEASES 467 How FIGS ARE CULTIVATED 475 How TO COOK FISH 60 How TO PREPARE CASKS, ETC 433 ICING AND FROSTING 280 ICE, FREEZERS, ETC 444 JELLIES AND PRESERVES 285 LADIES' TOILET 537 LAUNDRY THE 579 LOBSTERS 76 LOCATION OF A HOUSE 27 MEAT, DIFFERENT WAYS TO COOK 90 MINCED MEATS 294 MUFFINS 212 NEEDY AND INVALIDS, COOKING FOR 363 OLD BUT VALUABLE STYLE OF COOKING 516 INDEX OF SUBJECTS. 7 OMELETS 126 OUR PARLORS AND OUR CHILDREN 24 OAT MEAL AND BUCKWHEAT CAKES 225 OYSTERS 73 PANCAKES 232 PASTRY FOR PIES 296 PATTIES 317 PICKLES 188 PIES, MEAT AND SAVORY 299 PORK AND BACON 105 POULTRY 507 PUDDINGS, MEAT AND SAVORY 235 PUFFS AND TARTS 3 l8 RATS AND MICE 5 O1 REMARKS ON DINNER PARTIES 37 REFRESHING DRINKS 4^6 ROASTING , 86 ROLLS 288 SALADS 182 SANDWICHES 131 SAUCES AND CATSUPS 185 SAUSAGES 119 SCALLOPS OR Co i LOPS 117 SHEEP AND THH.IR, DISEASES 47 SIMPLICITY OF THE PRIMITIVE AGES 22 SOUPS AND BROTHS , 43 SPICES 33 s STRWING 88 SWRKT CAKES , 275 SWKET BREADS , 112 SWEET AND DELICATE DISHES , 322 SWEET PUDDINGS 240 SWEET SAUCES 357 TEA CHOCOLATE 341 THE BEAUTY OF A WELL-ORDERED HOME 23 THE FARM 448 THE HUSBAND 32 THE HAIR 523 THE MISTRESS 33 THE NURSERY 575 THE VINEYARD 484 TREES AND SHRUDS 478 TURTLES 80 VARIOUS REMARKS ON FISH 58 8 INDEX OF SUBJECTS. VEGETABLES 156 VINEGARS 485 WAFERS 212 WAFFLES 209 WATER 513 WINES 419 YEAST 232 INTRODUCTORY ESSAY. " OF making many books," says Solomon, " there is no end." But this was said long ago. What the wise king would say in such a publishing age as this, with all its societies and newspaper men, is beyond our comprehension. Have we too many books ? Yes, the number of worthless, bad books is legion. But how is it to be helped ? The demand calls for the supply and the supply increases the demand. The monster grows upon what feeds it. The age of sumptuary laws and of fetters for the press has passed and is never to return. A fair field and a free fight is all we can ask, nor do we .fear. Light puts darkness to flight; Truth must prevail at last. It is not to be supposed that Solomon meant there should be an end to book making. The writer of this introductory notice is constrained at least to recommend another book. Not a volume upon war or politics, but " THE HOUSEKEEPER'S ENCYCLOPEDIA," of twenty thou- sand practical receipts. This work has been carefully prepared by a Christian lady who has had ample experience. She is practically acquainted with good housekeeping, and labored for a number of years as a missionary in a distant land. Among all the works that have fallen under our observation, Mrs. Suddoth's seems to us de- cidedly the best. It is practical, easily understood and calculated to do much good. The style is not ambitious, there is no attempt to walk on stilts, nor to conceal thought, or the want of it, by fine writ- ing. The aim throughout is to do good, such good as a mature, in- telligent and pious lady would desire to do. The volume treats of " The beauties of a well-ordered home, its influence. The family relation. The Christian mother's influence. The Bible, the fireside pleasure. Comforts of home. Table conversation. The mother and the wife, her sphere, duty to servants, neighbors and church. Her influence not reckoned in time. Her compensation in eter- nity." The writer gives this introductory notice as a labor of love, be- cause of his esteem for the Christian character of the author, and be- cause of the noble purpose for which the volume is offered to the public, hoping that it will find a place in thousands of families, es- pecially on this side of oar continent, in the homes of our mountains and valleys, where everything is yet in a f onning state, and where the foundations of future greatness should be wisely laid and firmly 10 INTRODUCTORY ESSAY. established in good family government and on sound principles, so that we may hope for the virtue and high culture of the generations to come. The subject treated of is indeed an old one, but never more im- portant than in our day. It is an old but still a sweet saying that awakens a response in many hearts, " There is no place like home." However far our prodigal sons may wander, their hearts " untrav- elled "' always turn to the home of the days of childhood's inno- cence with a warmth that nothing can altogether chill. There they feel sure of a welcome if all the world frowns upon them. They will not believe that the door of the home of their early childhood's holy hours can ever be shut against them. It is simply impossible to overstate the influence of a well-regulated home, nor is it easy to overestimate the influence of order, neatness and good cooking in making a happy home. Not a few of the ills that afflict both the body and the mind of mankind, and I must say also not a few of the sins and crimes of man, are fairly to be attributed to a disorderly, un- tidy home to bad cooking and slovenly housekeeping. The good God does indeed give us plenty of food, but alas ! many of our cooks are sent by the devil. It is marvellous that so simple an art as that of really good cooking and clean housekeeping is so little under- stood and practiced among us. We live by bread, but most usu- ally upon bread not half baked just such as the prophet called Ephraim's cake a cake not turned, burnt on one side and raw on the other, and the end thereof is moroseness dyspepsia. If I were a Lycurgus I should not be content with compulsory education in letters, but should require our girls to take lessons in cooking and housekeeping before they graduate from our schools to become wives and mothers. The world-famed Humboldt said, " The finest fruit earth holds up to its Maker is a finished man." The great Napoleon once said, " What France most needs is mothers." Every state wants real, true, honest, honorable, finished men, and the first requisite for such men is healthy, well-finished wives intelligent Christian mothers. France did need and does now need the right sort of mothers, but it is equally true of every other nation, and most of all is it true of Re- publican America, whose sovereign is the people themselves, and in our new states most of all, where society is in a forming condi- tion, and where the foundation-stone of the Church and State is the family. It is the Divine plan that society should grow out of the family. Every age and country is in proof that the home fireside is the greatest educational institution on earth. Its influence, more than any other, gives shape and coloring to the earthly and eternal destinies of mankind. In the nursery " the black spot " is to be wrung out of the human heart. At the family altar, hard by the INTRODUCTORY ESSAY. It hearthstone, the evil one is to be burned and cast out " They that rock the cradle rule the world." The mind of human beings at birth is not a blank sheet of pa- per. Somehow or other there is something on it as if written with invisible ink, that the least exposure to the heat of external life is sure to develop. This something may be called by the ugly name of original sin, or any other name you please. You may account for it by creationism, or traducianism, or any other theory, but still it is there. And hence, " 'Tis education makes the man." For what- ever may be said of the hereditary principle, it is founded on fact and nature. Every other part and faculty of man, even if the mind is a blank paper at our birth, is stamped with hereditary ten- dencies and peculiarities ; and these tendencies are transmitted ca- pabilities for good and for evil. Is the offspring of a good horse or dog likely to be good ? Why is it not equally true of the child of a good man, and still more of a good woman ? And if the parents are distinguished for any special ability, there is a strong probability that their children will inherit something of it, or at least that it will be called out by their education, if they receive one worthy of the chil- dren of such parents. Folly and crime are sure, however, to weaken the powers of any race or nation, or of any part of it. This illustra- tion is beautifully and truly applied somewhere in Kingsley's " An- cient Regime." The first paths trodden by the child may be scratched and crooked, or plain and smooth, but certainly in most cases his aged steps will be taken in seeking a return to them. An eccentric cler- gyman and wit of England, who lived about one hundred years ago, that I would rather not name lest some one should go to reading his works and get from them more poison than honey, says in his own way, " I dare say, good folks, you have all heard of animal spirits, as how they are transfused from father to son. Now this is not so inconsiderable a thing as many of you may think it. Take my word for it, that nine parts in ten of a man's sense or of his nonsense, his successes and miscarriages in this world, depend upon the motions and activity, and the different tracks and trains you put them into ; so that when they are once set agoing, whether right or wrong, 'tis not a half-penny matter away they go cluttering like hey-go mad ; and by treading the same steps over and over again, they presently make a road of it as plain and as smooth as a garden walk, which, when they are once used to, the devil himself, if he should wish sometimes to do it, shall not be able to drive them off it." Men may complain (for the most part unjustly} as much as they judge comports with their dignity, about mothers-in-law and the ex- pense and trouble of housekeeping, as if they knew anything about it, but it is the will of heaven that the society of women is a necessity 12 INTRODUCTORY ESSAY. of national as well as of personal existence, both physically and mor- ally. It 's an ancient Hebrew proverb that " God always blesses a family or household through its women." If man fell from his high estate by a woman, it is through the same woman he is raised to a higher one. If a man discovered America, it was a woman that in- spired him and equipped the voyage. No matter who it is that ex- ecutes a great purpose, he was born, nursed and trained by a wo- man. The family is an institution founded by the Creator, and by Him constituted the greatest university on earth for molding human destinies. Nor can the divine laws be improved. It is His will that the wedded lamp be lighted at his altar and burn brightly and cheer- fully, and that children should come and grow up under its benign beams that our sons may be trees of righteousness, well grown in their youth, and our daughters be as corner-stones polished after the similitude of a palace. He is then an enemy to God and man who discourages marriage, or seeks to corrupt society by weakening the bonds of the family which God has joined together. As the child is father to the man, a first question is, what then shall be the manner of the child ? And the answer depends on the place, circumstances and earliest training of the child. Plato, in his book of the laws, says that he who is about to be a good man in anything whatever, ought immediately from childhood to begin to practice, even when engaged in playful as well as serious pursuits, the very things suited to the particular object he has in view. That is, the child should be taught what he is to do when he becomes a man. And there is great wis- dom in the Hebrew custom and of other people also, in teaching every boy some trade, no matter how rich the parents may be, by which in case of need he could make an honest living. The home, the school-room and the house of worship, and alas ! the streets, with all their sounds and sights, make our children what they are. The home, however humble, is the root that feeds the whole life. The education of children is like the nurture of trees. It begins with feebleness, its growth is gradual and slow, but is al- ways going on. Frosts may nip the sprout, and snow-storms come on the sapling, sunshine and tempests rock the growing oak, but from the acorn comes the monarch of the forest. The growth or education of children, physically, mentally and religiously, is always by degrees, and everything around them is an educator. The tidi- ness or sloven linen of the room where they are born, the landscape from the window on which they first gaze, and the pictures on the walls, and the hooks whose pictures and letters their eyes first trace out, men, animals and things the whole world of nature and art is concerned in and actually engaged to give them lessons. They may not all receive the honors of graduation at the high school or univer- sity, but they all graduate from the parental hearth and nursery. It INTRODUCTORY ESSAY. 13 is there the precious metal is first molded into the shape which may afterwards be rasped and polished, but cannot be recast. There the lines are traced on a pliable nature that will become more enduring than if sculptured on marble. The lessons of our earliest home are wrought into the very structure of the immortal mind. The heart of the little one nestled in a mother's arms is a daguerreotype plate that receives whatever image is first cast upon it, but unlike the picture on the artist's plate, the living heart grows larger and stronger, but always carries on it the first impressions. They are the most dis- tinct and lasting. The tiniest leaves of the forest, of ages so long ago that we know not their date, have left their impressions upon the granite rocks. So with smiles or frowns, or vows that may have been carelessly uttered, and with the scenes enacted in the family circle they sink into the soul of childhood, though apparently at the time taking no notice of them, and yet their influence may be traced upon its every fibre forever afterwards, as if written with a pen of iron or the point of a diamond.* It was the mother's example and lessons of social philosophy, and experimental divinity that molded the character of George Washington. And John Quincy Adams says : " It is due to grati- tude and nature that I should acknowledge and avow that such as I have been, whatever it was, such as I am, whatever it is, and such as I hope to be in all futurity, must be ascribed under providence tc the precepts, prayers and example of my mother." Similar, strong and beautiful, are the tributes of John Randolph, of Roanoke, and of Andrew Jackson, to the influence of their mothers. " God bless mothers." W. A. SCOTT. SAN FRANCISCO, CAL. *See " The Giant Judge," Samson, by the -writer of this Introduction. PREFACE IN the preparation of the ILLUSTRATED AMERICAN HOME BOOK, OR HOUSEKEEPER'S ENCYCLOPEDIA of more than 20,000 receipts (all prac- tical and tested), no expense, no labor, no research, or investigation of the culinary archives (both foreign and domestic) has been spared, while the arena of successful housekeeping has been quietly and thoroughly looked into from the standpoint of many years' practical experience, from closely observing the management of model house- keepers, both on this continent and abroad, many of whom have kindly contributed a number of original, invaluable receipts, thus augmenting those of the indefatigable author, not only from Europe and Australia, but from intelligent foreign residents in Africa, Turkey, Asia Minor, India, China, Arabia, Brazil, Columbia, Peru, Chili, Mexico, Sandwich Islands, the East and West Indies, all the South and Central Americas, and other portions of the world, which, in a culinary and remedial point of view, are above price. I (the author) have lived in several portions of China, have been in both the Indies, and have been in nearly every portion of the Union, canvassing for these receipts, but from whatever standpoint I have looked upon life and from many years' practical experience, my scope has been that of a philosophical, quiet- thinking, utilitarian woman ; believing that by this mode only the true alchemy of good housekeeping could be found, the genuine domestic philosopher's stone discovered. I have added many simple, yet valuable domestic receipts, for whose remedial, utilitarian value I can vouch and which can be used with impunity until medical advice can or cannot be obtained. These receipts are adapted to all climates and latitudes, to hotels as well as restaurant keepers. In families it directs in sickness, the nursery, diseases of children, etc., while the orchard, garden, the dairy, the poultry and farm yards, the laundry, toilet, etc., have not been overlooked, besides thousands of other practical receipts, which are above price to housekeepers, which can be referred to at any time, consulted at once as a judicious friend, an able counsellor in cases of emergency. It is a work well worth the comprehensive name it bears THE ILLUSTRATED AMERICAN HOME BOOK, OR HOUSEKEEPER'S ENCYCLOPEDIA. PREFACE. 15 The introduction to the work is written by Rev. W. A. Scott, D. D., L. L. D., whose experience and well-known views on the subject of home and its various influences are too well known to need repe- tition here. In the preparation of this useful and valuable book, my interest has never for a moment flagged. It has been indeed to me a labor of love, for my thoughts have rapidly pressed forward to the time when the book will not only be hailed and welcomed as a friend and able counsellor and adviser in the many cases of emergency and doubt in households, when dishes or meals must be prepared at once, or remedies applied as with telegraph quickness until the medi- cal healing man is sent for and arrives, which in many sparsely pop- ulated and newly settled portions of the country is hard to be ob- tained and often impossible, for the medical profession must have something to support it; it cannot subsist on stones, nor exist by breathing the air, no matter how exhilarating or wholesome ; unless there is constant fuel applied to the fires of vitality, it will soon be re- duced to ashes, the hearthstone grow cold, domestic cheer be silenced, and the voices of song be heard no more as in many other important professions. The receipts and suggestions for housekeeping are suited to the cottage as well as to the palace. The wife of the poor man working for his daily bread, will find many directions for preparing cheap and savory dishes for her family, as well as simple directions for taking care of them when sick and out of the reach of medical advice. The rich, with unlimited means, will find directions for pre- paring the most luxurious dishes, and many valuable suggestions for getting up dishes for the sick and helpless invalid, which of all luxu- ries I consider the greatest a happiness so closely allied to heaven that it seems scarcely to find a lodgment on earth, and surely none but the pure in heart can testify to what it is ; for it descended from regions of love, and dwells in the bosom of those who are closely allied to Him (who was self-annihilation) who has pronounced them blessed, who aided the helpless poor, visited the sick, clothed the destitute, took care of the stranger, fed the hungry, etc., as doing these to Him in person. Because they can do no more, even a cup of cold water given in His name does not go unrewarded, and even a willing mind is accepted of Him who is a discerner of the thoughts and intents of the heart I do not believe that it was the design of an always benefi- cent Providence that there should be so much suffering in the world, but He has made man a free agent, endowed him with reason and not without some foresight into worldly matters, for the wise man tells us that the " prudent man forseeth the evil and hideth himself." But good men often fall into the hands of wicked, deceitful men, as l6 PREFACE. treacherous as the ocean wave, believing that all is well, and they sink with the first billow that surges them. When these misfortunes come there is always treachery, or extravagance, or indolence, want of en- ergy somewhere, and these misfortunes are then entailed often on several generations, till some one among them throws off the fetters that bind him or her and rises superior to circumstances, which often causes a shaking among the dry bones of the whole family compact ; each rises in full armor to contend with stern fortune and overcomes, yet not without many noble and honorable scars, of which they are not ashamed, standing on the pinacle of worldly wealth. Yet this remains seldom longer than with the third generation. But this will be discussed in another and proper place. To return again to the culinary receipts. I know that it is hard to prevail on cooks to follow the written directions of a receipt, and think that by simply using the ingredients without any proper proportions, that is all that is requisite, and hence the many failures in good cooking. For bad cooking is the most extravagant thing in the world, you lose your material, your fuel, the hire and sustenance of your cook, and then there is great outlay of bad temper on the part of the mistress, unless exceedingly good and amiable, and possess- ing a large share of that important, cardinal Christian virtue which "suffereth long and is kind." Bad temper makes inroads on health. The husband is disappointed in his meal and leaves, if in a city, for some place in which he can get something to suit his appetite, then the cigar and social glass must needs follow, his home in a measure given up, the spirit of himself and wife both wounded, which the wise man asks " who can bear? " Now this is extravagance again, but his forsaking his home may not stop here, it may lead to the gambling table, and other vices which will surely follow in its train. For extravagance opens the door for every evil, whether social, moral or intellectual, and which is so often entailed on his helpless ones. But there is a remedy for many of these ills. So, my sisters, let you and inexperienced housekeepers come, let us reason together for a while on this subject. Should you be a novice in house- keeping, and the important matter of conferring and retaining the hap- piness of your household, just take your cooking book, commit the receipt to memory if not too long, get all the proportions in your head and adjust everything in your mind as you wish it to be, then make up the dish in your pantry or kitchen yourself before your girl or Johnny (for all cooks in this country are either colored girls, or girls from the " Emerald Isle," or "Johnnies" from the Celestial country, no matter how long in service), let them see how easy it is to be done, go at it " right manfully," for the moment your cook sees that he or she knows more than you do, you cease to be mistress. If you do not succeed entirely to your satisfaction, prepare the dish PREFACE. 17 another day, do it with your own hands, or direct, and it will be bet- ter ; then another the next day, and thus continue daily, you will soon gain confidence in yourself, as well as your cook, your culinary lore will soon be greatly enlarged, and in a few years will be a walking encyclopedia of culinary knowledge, a living magazine, which may be consulted at all times. Never suffer your husband to be dissatisfied even with the first meal, or even a dish, without conferring with him directly, watch his likes, and prepare by varying the dishes of which he seems most fond. Let him never have a dish before him that will offend his eye, olfactories, or palate. Pleasantly, but without seem- ing to, watch the expression of his face while partaking of his food. On the subject of bread making, butter making, and coffee, and in- numerable subjects, I have treated in their proper place, which may be consulted at pleasure. Let the approbation of your husband be the great design of your life, to keep it, for with your maiden simplicity you gained it, let him not realize, when brought in direct contact with your disposition and principles (after the man of God pronounced you one) the senti- ment of the poet, " 'Tis distance lends enchantment to the view." Let these be to him like pure untried gold, that they become purer, more refined, when tried in the crucible of domestic life, and brighter from the abrasion of the household duties ; though it has been a yoke, yet was easy and the burden light, and you have not been all the day idle. I know that your husband will think that he has the best wife and sweetest home on earth. Dr. Johnson says, to be happy at home is the ultimate result of all ambition, the end to which every enterprise and labor tends, and of which every desire prompts the prosecution. Though man governs, yet woman reigns, her throne is at the fireside, her seat in the heart, her empire the world, her household is her sanctuary, her place of worship and service. Her silver-toned voice, so full of gen- tleness, tenderness, and sensibility will send back the furious tide that boils and surges in the veins of her liege lord and master, soothe and calm down his passion, and stifle and assuage his rage, by reasoning and prayerful suasion, reduce the crimson tide back to its natural channel. Though a man's motto may be "excelsior" yet he may never be able to go up higher on account of the domestic clogs that may hang to him in the way of a thriftless wife. Whenever he attempts to rise he falls back on account of their weight. If woman has truly learned to keep house (for it is the "house- hold surroundings which affect most largely the happiness or the misery of domestic life), how to repair clothing, which can be altered, renovated or modernized, learns how to turn everything to the best advantage, and to make her supplies go farthest and longest, to 1 8 PREFACE. manage her children and servants quietly, appreciates the impor- tance of system, order and tidiness, then her home will be what it ought to be, her husband will not go to the club-house, gaming-table, nor quaff the wine cup, nor her children wander in the streets, for their training is one of social respectability and earnest for business success, and in whatever positions may be allotted to them, one of efficiency and usefulness. The time has come when all girls and boys should have some business habits, for the wheel of fortune is ever revolving, and no one knows at what turn he or she may go down. It may be by fire, extravagance, speculation, or through the treachery of a partner, and no one can tell in what form misfortunes may come. No girl should think of throwing herself on the world for a sup- port nor quartering herself upon relatives, and no parent knows or can tell at what straits a daughter may arrive in the course of a lifetime. I once saw a lady, who my mother told me had at her father's table a gold coffee and tea service, was educated at the first female school in the land, her father owned leagues of land on one of our famous rivers, had her French governess with her at home, the house and grounds superb (for I have often been in them), and everything that makes a home desirable was hers. She married wealthy, and in addition to her own grand estate her husband left her a large fortune, for he lived but a short time after their marriage ; her son was also left with princely possessions ; in a few years the widow mar- ried well again, a few years rolled on, when her husband, through the treachery of his partner, lost all, died of a broken heart, leaving her six little children to support. She did not even know how to do the simplest things. Her neighbors helped and encouraged her, still it amounted to nothing, when the mother and daughter were both lost to society, her thousand pounds of fine money went with the general wreck, her eldest son died a pauper. Alas ! I could fill a volume of similar cases if need be, that have come under my im- mediate observation, all for want of the proper domestic training, to learn to know how to do everything, for whether married or single, we know not what a day may bring forth. A great deal is said and written about not being able to get em- ployment, which is true, but why are persons notable to get work? Simply because they are not competent to fill the places for which there is a constant demand. Thousands could get places, with good salaries in elegant houses with board and lodgings, and with the thanks of their employers, were it known that their characters were good and they competent for their business, in the way of house girls, cooks, chambermaids, nurses and seamstresses. How many thousands of some persons' daughters for want of the means to house and feed and clothe them, sink prematurely into their graves PREFACE. 19 through the wiles of seducers fiends in human shape, that walk the earth, and whose very breath contaminates the air of heaven. Girls that would never have done wrong, had they not been driven to in- famy by the stress of poverty which would not have been, had they possessed knowledge enough of some calling to have saved them from such a dire calamity. Let every mother make note of this, for this great evil must alone be remedied by mothers, for it is a duty they owe to their own children, to society, to a common humanity, to bring up their daughters to be competent to do anything, whether in the capacity of chambermaids, dressmakers, washerwomen, as nurses or cooks. A good nurse will command from two to six or eight dollars a day for the sick when it is known that they are fully competent, faithful, trustworthy, conscientious, with the necessary tact and intelligence. If girls were taught how to gain a living, our large asylums if not entirely closed, would be greatly contracted, vice, crime and dis- ease, which seem to come together as by inheritance, would in a great degree, cease. Immense sums of money which go to support institutions for foundlings and paupers, would or might be appropri- ated to better purposes, and for the general good of the country. Let every girl learn some trade or housework, as though she might soon become poor, then she will have a life insurance in fulf, that she will never come to want unless through sickness. Then will the moral desolation of our large cities cease, their waste places be built up, and the wilderness of sin, misery and sorrow, no longer blos- som as the rose. Let the great, noble-minded, large-hearted, benevolent, intel- lectual women of our thrice blessed and happy country, with their example, and open purses,- step forward and dignify labor, raise as best they can the fallen, and stay the wavering, tottering steps of those ready to fall into the vortex of infamy Let the wealthy show by their own household and daughters that labor is no disgrace, for by it they will be much more likely to keep their wealth. For they will know how to keep who have kept their homes. What a blessed guarantee knowledge would be in such cases. Young men and women would marry, for then they would not be afraid to do so, lest one should hang as a dead weight and con- sume his hard earnings in doing nothing, or in hired wasteful help nor the wife on the other hand of her husband being a spendthrift and bringing her to want. I once knew an old lady who had been immensely wealthy and was then in comfortable circumstances, but she often said that her grand-children would serve the grand-children of those in her em- ployment, and which did come to pass. The husband should find in his wife and home a friend and sweet retreat, where he should find a gentle welcome, soothing sympathy, 2O PREFACE. by whose sweet converse his cares will be beguiled and form a striking contrast to the scenes which he has just left behind, the air of peace, love and order towards him. Who can fix a bound to woman's influence and responsibility ? When we are poor, a little kindness, even in the way of recognition by a noble woman, goes a long way, when we have been forgotten and passed over by so many. In referring to knowing how to wait on the sick, I once visited a sick lady, a neighbor, who was suffering very much from a blister. 1 asked the cause. She told me that the " doctor had told her daughter that as soon as the blister was taken off to apply a warm poultice, which we did, and which was to be renewed once in so many hours, until his return, but it stuck so fast that her daughter could not get it off, and was waiting for the physician to come tq show her how to remove it." I at once asked to see it, but to my great astonishment, I could not even raise the edges. I quickly asked the daughter of what she made the poultice, to which she replied that her " mother told her how, that it was made of flour and boiling water." I then called for some milk, which I warmed and applied to the horny edges of the plaster, which by much trouble and care I softened and removed from the suffering patient. Then 1 had* to pick out the pieces of paste that remained on the blister, and made one of a soothing nature, oiled the edges and applied, permitting the daughter to see me make and apply it. The poor patient was soon asleep, for she had been suffering for hours. Now the mother and daughter were both intelligent persons, in the com- mon acceptation of the term, but neither knew anything about sick- ness. The mother had never been sick before, but died from this illness, and many of this large family died in a few years, as well as the daughter referred to. I shall ever remember the expression of the face of a sick officer of the Union army (a West Pointer), when he turned almost implor- ingly to his elegant wife and asked her to make a powder he had pro- cured into such a number of pills, her reply was that she had never made a pill and did not know how to do it, and that he ought to have got the druggist to make them for him ; he said that he was so sick that he forgot it. " Take the powder back and get him to do it." He said, beseechingly, that he was too sick to go out on the street, and might fall. I replied that I would make them for him, for which he seemed so thankful. The great way to supereminent success in housekeeping can be summed up in two words, indomitable perseverance, which means accurate critical observation, persistent action, and a comprehensive judgment, and with God's blessing no one need fear a failure in the housekeeping enterprise. GOOD WORDS. HEALTH IN YOUTH Late hours, irregular habits, want of attention to diet, are common causes with most young men, and these gradu- ally, but at first imperceptably, undermine the health and lay the foundation for various forms of disease in after life. It is a very dif- ficult thing to make young persons comprehend this. They fre- quently sit up late as twelve, one or two o'clock without experien- cing any ill effects ; they go without a meal to-day, and to-morrow eat to repletion, with only temporary inconvenience. One night they will sleep three or four hours, the next nine or ten ; or one night, in their eagerness to get into some agreeable company, they will take no food at all ; and the next will perhaps eat a hearty sup- per and perhaps go to bed upon it. These, with various other irreg- ularities are common to the majority of young men, and are, as just stated the cause of much bad health in mature life. Indeed, nearly all the shattered constitutions with which too many are cursed, are the result of a disregard to the plainest precepts of health in early life. WORDS. Soft words soften the soul. Angry words are fuel to the flames of wrath and make it blaze more fiercely. Kind words make other people good natured. Cold words freeze people, and hot words scorch them, and bitter words make them bitter, and wrathful words make them wrathful. There is such a rush of all other kinds of words in our days that it seems desirable to give kind words a chance among them. There are vain words,_ and idle words, and hasty words, and spiteful words, and silly words, and empty words, and profane words, and boisterous words, and warlike words. Kind words produce their own image in men's souls and a beautiful image it is. They smooth and quiet the hearer. They shame him out of his sour and morose, and unkind feelings. We have not yet begun to use kind words in such an abundance as they ought to be used. A WIFE'S POWER. The power of a wife for good or evil is irre- sistible. Home must be the seat of happiness, and must it be forever unknown? A good wife is to a man wisdom, and courage, and strength and endurance. A bad one is confusion, weakness, discom- fiture and despair. No condition is seldom hopeless when the wife possesses firmness, discipline and economy. There is no out- ward prosperity which can counteract indolence, extravagance and folly at home. No spirit can long endure bad domestic influence. 22 GOOD WORDS. Man is strong, but his heart is not adamant. He delights in enterprise and action ; but to sustain him he needs a tranquil mind and a whole heart. He needs his moral force in the conflicts of the world. To recover his equanimity and composure, home must be to him a place of repose, of peace, of cheerfulness, of comfort; and his soul renews its strength again, and goes forth with fresh vigor to encounter the labor and troubles of life. But if at home he finds no rest, and is there met with a bad temper, sullenness, or gloom, or is assailed by discontent or complaint, hope vanishes and he sinks into despair. OUR CHILDREN. MENTAL EDUCATION. It is far better in an excitable child with a large brain and a healthy body, to keep it back in its education than to encourage the exercise of its memory in learning verses and other showy feats of memory. A dull child may of course be allowed to go as far as it will,- and may even be encouraged in every possible way, but many brains are not so early developed, that the contrary system is necessary, and all books and even music lessons must be postponed, until the strength of the body is confirmed by constant exercise and fresh air. It is the vice of the present day to attempt to force the intellect by early cultivation, and hundreds of children are yearly made more mediocre in their mind than they otherwise would be by overstraining the infantile faculties. For knowledge to be profitable, must be assimilated with the developing mind, and this may be one cause of our not having the great calibre of intellect that was found among our revolutionary ancestors, for the mind, like every other living thing, becomes dwarfed by the forcing process. In most cases a child ought to know his letters at five, but beyond this everything else may be safely left to a future day; and many first rate characters, endowed with the highest attainments are formed upon a foundation much later than this. SIMPLICITY OF THE PRIMITIVE AGES. The simplicity of the primitive ages has been an object of par- ticular admiration, and it delights the imagination to picture men living upon such fruits as spring spontaneously from the earth, and desiring no other beverages to slake their thirst, but such as foun- tains and rivers supply. Thus we are told that the ancient inhabi- tants of Argus lived on pears principally ; that the Arcadians revelled on acorns ; and the Athenians on figs. This of course was the Gold- en Age, before ploughing began, and when mankind enjoyed all SIMPLICITY OF THE PRIMITIVE AGES. 23 kinds of plenty without having to earn their bread by the sweat of their brow. This delightful period, however, could not last forever, and the earth became barren, and continued unfruitful until Ceres came, and taught the art of sewing, with several other useful inven- tions. The first she taught was Triptolemus, who communicated his instructions to his countrymen, the Athenians, whence the art was carried into Achia, and thence into Arcadia. Barley was the first grain that was used, and the invention of bread making is ascribed to Pann. The use of fire as an instrument of cooking must have been coeval with this invention of bread, which being the most nec- essary of all kinds of food, was frequently used in a sense so com- prehensive as to include both meat and bread. It was by the Greeks baked under the ashes. In the primitive ages it was deemed unlaw- ful to eat flesh. When men began to depart from their primitive habits, the flesh of swine was the first that was eaten. For several ages it was pronounced unlawful to kill or slaughter an ox, from an estimate of their great value in assisting men to cultivate the ground ; nor was it usual to kill young animals from a sentiment which considered it cruel to take away the life of those that had scarcely tasted the joys of existence. At this period no cooks were kept, and we learn from Homer that his ancient heroes prepared and dressed their own victuals. Ulysses excelled in lighting a fire, and Achilles was an adept in turning the spit. Art of living in every civilized country is pretty much the same. The instruments of cook- ing must, in a great degree, bear a striking resemblance to each other. THE BEAUTY OF A ^'ELL-ORDERED HOME. In training the young, the beauty of a well-ordered home is be- yond computation, for the mother presides over it. The first step that offers the sweet incense in domestic bliss on the domestic altar, for the happiness of those called her family, and kept perpetually burning from the fervent emanations of her unselfish, self-immolat- ing heart, or if her heart be wrung with anguish, she is still the same faithful being, knows no weariness nor abatement of interest in the welfare of her loved ones. It is in this home that parents can hold counsel and consider what measures are best for the government of their posterity. In this domain children can gather and gambol in the very exuberance of their young life in unmolested joyousness. It is here, after toiling through the day, the husband finds rest for his wearied frame, with his little ones full of frolic and glee around him. He feels that it is a sacred retreat, is thankful for his exemplary and affectionate wife, and bows his head in gratitude for his blessings. For there is nothing like a cheerful, happy home. 24 THE BEAUTY OF A WELL-ORDERED HOME. The mother teaches her children that employment is dignified, and should be sought, as it strengthens the mind and body, and matures the character that will shine bright and lovely in moral excellence and active beauty. "The Author of every good and perfect gift " gave us six days to perform our own work, and the seventh day for rest. He whose tender mercies are over all His works would not have so ordained, had He not known that labor was best for us, as it would enable us to resist the temptations of our great adversary, who ever finds mischief for idle hands to perform. Teach your children to work for some good, let it be ever so lowly, cherish some flower, that labor is noble and holy, that there is a dread responsi- bility hanging over their existence, that God created them in His own image, and stamped on both their soul and body the sense of duty. We, as mothers, should teach our daughters the duty and practice of self-denial in some little things, in order to give to the poor around them, to administer a little to their comfort and happiness in sick- ness and in health. Should bring before them and the other child- ren the sin of being wasteful, that such and such things will make a nice soup or pudding for such a one who is sick, and that they may assist in making the dish and you will go with them to take it, and that the poor on their beds of sickness, often crave things which they are unable to get. I have seen the face of little ones lighted up with joy, and their eyes sparkle with gladness at such teaching, and these instructions will be more prized than if you had given an empire of wealth while the mantle of a mother's virtues have fallen on them, " for blessed is he that considereth the poor." The duty to the poor should be one of the first lessons to the young. We should teach them never to deny bread or charity at our own door, that their means, be it ever so small can do some good, we should instill in their young hearts the love of good deeds, the love of hap- piness arising from having done a good action, of their duty to God, their neighbor and all mankind. Every person whose wants are brought to our knowledge is our neighbor. OUR PARLORS AND OUR CHILDREN. OUR PARLORS are designed and expected to be always in readiness to receive visitors, where the dim of domestic matters will not reach their ears while the pleasure of entertainment goes on. The present mode of keeping the parlors dark in small country towns plays well into the hands of housekeepers, who perform the work of cleaning once a week. Where no child is admitted, but by a chance call, and to the children of the family it is almost a ("terra incogni- OUR PARLORS AND OUR CHILDREN. 25 ta") land unknown to them. But I do not think that this should be the case. How often do mothers or an older sister lead out of this consecrated place the unfortunate little or larger member of the household, who had seized the opportunity of going to see the pic- tures, works of art, and to smell the sweet flowers from beautiful vases brought from distant lands, and to handle the curiosities on the etagere. All of this is perfectly natural to them, and even to grown people, and handle the large and elegantly gilt bible, with its gay bindings, and other books on the centre table, to trace out the beautiful figures of the rich parlor carpets, and the handsome de- signs of the albumens embroidered by their mother, and sometimes they may mount the piano stool and begin to thump on the keys of the piano, or to pull the harp strings. Now all of this could be prevented by not making these things strange to them, by letting them go in with the older members of the family at pleasure. It would be no more a treat for them to enter it than any other room of the house. In doing this their manners would become more refined and easy, and there would not be that shyness and awk- wardness that we often see in mothers. Entering the parlor with care and grace speaks volumes in the mother's praise. Mothers or the older members of the family should explain all the family or histori- cal pictures, and where everything in the parlor is made, if at home or in foreign lands, to their eager minds, listening ears, and bright, sparkling, and soul-drinking eyes. Let them see and feel that noth- ing is too good for them, a spirit of enquiry is created, and they are consequently fitted to fill any place in society. For the hearts of children are pliant and tender as wax to receive the impressions made on them. In the beginning God designed woman as a help meet for man, to divide his cares and to lighten his toils, and not as a glittering toy or an expensive luxury, or a mere appendage to his household, or to add a long list to his expenses. No ; the whole domestic economy, as it existed in the divine mind, goes to show that the only true happiness realized in this relation is a mutual de- pendence on each other, a love unknown but to the pure in heart, a union of kindred spirits where each strives to lighten the burden and heat of each day for the other. Yet the entire happiness of the home circle, as well as the present and future welfare of the "little ones" is totally dependent upon the management of the woman, the mother. How very careful ought she to be in dealing out to them the good things of her house in the way of brandied fruits, wines, juleps, cordials, brandied and wine sauces, etc. Drunkards have been heard to say that their taste for strong drink was excited by these things, the flame of desire kindled by her own hands which often leads and entails misery on her sons and others in this world 26 OUR PARLORS AND OUR CHILDREN. and eternal condemnation for them in that to come. Child- Ten have been known to break the eighth section of the decalogue to obtain the wherewith to appease the demands of the appetite thus engendered and cultivated, and that even from the mother's purse, which leads her to break another commandment by thinking hardly or openly accusing her innocent servant of the crime ; how could she think that the vice the sin was committed by the children she had so carefully trained, by the blood which flowed from her own. No ; this dishonest act could not lie at their door. It was done by her faithless domestic, who in all probability is dismissed in disgrace, and sent to seek a home and employment where she could find it, and where this accusation is not known, yet she appeals to her Maker with all the satisfaction of an approving innocent con- science, "Thou God, seest me !" Where does this fault lie?" No where but with the mother. For to her is given to sow the seed in the child's mind, which springs forth, first the " blade, then the corn, and then the full corn in the ear," her example determines the steps of her child towards virtue or vice, his reeling footsteps, his frenzied brain, his oath-emitting lips, his treatment to her, to his family, and his equalizing himself with the brutes or even below them, or she may by her example, elevate him to the highest standard of moral excellence, as a dutiful son, a worthy citizen, a kind husband and father, a noble patriot, an honor to his country and a blessing to himself and to the world. This has been done, and mothers can perform the glorious work again, and continue to repeat it till time shall be no more. But mothers often leave their children to the care and guidance, and at the mercy of the nurse, who may teach them many things which they should not know. And why do they do this? That they may attend the theatre or other places of amuse- ment with certain friends who are going, or to mingle in the pleasure of the ball room for a few hours at most, her face blooming with ar- tificial roses, her hair resplendent with gems, her garments radiant with real or false diamonds, and decked with jewelry flashing with stones, brought from the most distant countries, from the bottom of the ocean, or from the lowest explored stratum of earth's bosom ; leaving her little ones in piteous sobs, which perhaps to soothe, the nurse who feels no other interest in them than the amount and pay- ment of her wages, gives them drugs, thus relieves herself of what she considers a bore, or looks upon them with a threat of vengeance if a hint of what she has done is breathed by them. Yet while this is going on, the mother's influence is weakened, the ground into which good seed should be sown is preoccupied by the tares of wicked ex,- ample sown by .a hireling and an enemy. LOCATION OF A HOUSE. 27 LOCATION OF A HOUSE. LOCALITY, ASPECT, AND PLAN. In choosing a situation for a house, the builder ought to consider very carefully, all the objections and advantages that may be urged for or against each spot proposed to him. To those who have lived in richly wooded districts, the sea air is a complete panacea for all their ills, not only because it is bracing from its saline particles, which are chiefly useful to the citizen, but because its air is free from the emanations of vegetation. But to thff dweller in exposed situations, sea air is often prejudicial, and instead of affording the relief to the ailments to which it is obnoxious, it ag- gravates them tenfold, unless he can find a warm and protected spot, somewhat like the one to which they are acustomed, and some of the secluded nooks in the interior. With regard to situation, then, it should be repeated, that a dry soil is always to be desired, and according to the nature of the dis- trict, either a high one, or else a moderately sheltered one. Gravel is desirable as a subsoil in all but very few situations, and even then, if it is very well drained, but nothing can be worse than a gravel bed which is locked in by a surrounding basin of clay, without any outlet for its rainfall. Such a spot is a sponge, constantly accumulating the elements of disease which are prejudicial, both to man and to some of the domestic animals, for it is notorious that such a kind of land is peculiarly fatal to sheep. It is not, therefore, the mere existance of a gravel bed which makes a spot suited to the habitation of man, but it also must be well drained, both superficially and in its subsoil, in order to be fit for his residence. It is astonishing what effect a small difference in the elevation has upon the salubrity of a particu- lar spot, A nse of sixteen feet within three hundred yards has been known to produce an entire change from a relaxing to a bracing air; this was partly caused by the lower spot being the bottom of a basin and completely enveloped in foliage, while the higher was compara- tively free from trees and had a tolerable fall for its surface water and for its drainage. Whenever there is a fall of ten feet to a running stream, the drainage in country houses may always be efficiently carried out, as far as the individual house is concerned, but this is not the only consideration, for the surrounding fields should always be well drained, or they will be constantly enveloped in fogs and be- 28 LOCATION OF A HOUSE. come fertile sources of evil. The side of a hill is not always a heal- thy spot, unless the herbage is scanty and is free from woods, or unless the surface water is uninterrupted by a break or drain con- siderably above the level of the proposed site and carried off in a different direction. No spot, in most cases, is more suited for a house than a slight rise or knoll which looks down on all the sur- rounding land, for here there is no chance for any annoyance from water courses belonging to other parties ; and malaria arising from stagnant water. Quickly running streams, so long as they are not subject to extensive floods, are never in any way injurious and may be made the means of carrying off all the unhealthy accumulations of a country residence. But dammed waters of all kinds, unless there is a good stream through them, especially stagnant ponds, should be carefully avoided near a house, however ornamental they may be. It may be gathered from what has been remarked, that the writer has a horror of water, and so she has, if in the wrong place. Water, like fire, is a good friend but a fatal enemy, and should be as carefully sought for in the one capacity, as it should be es- chewed in the other. It has already been said that gravel or sand in certain situations is highly desirable, that is, when well drained, and with these may be coupled sand-stone or lime-stone subsoils, chalk' and also primary rocks, these all give good air and some of them good water ; on the other hand, are high, dry and bracing. In the high-lands, health beams in every eye, and the step is elastic and firmer, if not always graceful. But in low districts the cheeks are pallid, the eye sunken and dull, and the step is inelastic, while the real heighth is apparently reduced to a stoop which amounts in many cases to a crouch. Spirits are drank in incredible quantities without those ill effects which follow their use in more healthfull districts. Though we have hitherto discussed the presence of water as a foe, it must now be looked upon as a friend which cannot well be dispensed with, and whose place, when absent, cannot be supplied by any other substitute. In some of the most healthy districts in other respects, water is a desideratum which can scarcely be obtained on any terms in dry summers, and the want of it is felt as a sore evil by its inhab- itants, and severe losses often are sustained by them in sheep and cattle for want of this fluid. Much here will depend upon the pecul- iar circumstances of the individual, as for instance, his occupation or pursuits, his family or professional connections ; the facility of ac- cess or the susceptibility of the neighborhood to his position in society. The district which will suit one man, may be either too aris- tocratic or too low for another. The frequent passing of omnibuses or street cars would be an annoyance to many individuals, while LOCATION OP A HOUSE. 29 others would not mind it. The same may be said in reference to railway stations, to which the daily traveler would gladly be near on account of the mode of conveyance, whilst the bulk of mankind would dislike its noise and tumult. Neighborhood of manufactories and mills will be avoided except by those employed about them. If tall chimneys are seen near the spot which is in contemplation, it is well to ascertain exactly what they are used for, and whether any noxious or offensive trades are carried on. In every case the drainage should be attended to, and it should be ascertained, either that there is a sufficient culvert near, capable of conveying off the house drain- age, or that facilities exist for a cess-pool ; where the habitations are not too high, it is thought that cess-pools are by no means objec- tionable, that is, provided they can be made at a sufficient distance from the house, but nevertheless, a well-arranged culvert is always to be preferred. In those cases, where large culverts are so built that they have little or no fall, and are never flushed except by storm water, they are far inferior to a well-built cess-pool ; for as they ac- cumulate their contents in enormous quantities, and daily receive fresh additions without passing^ them on, their gaseous emanations are bound to return through the traps in spite of all the care in the world in their construction. There is no Alteration to any extent, (or if any, it is in that way highly injurious to the basement floors of those houses which are next to the leakage) and consequently the bulk is not diminished sometimes for weeks or even months together, that is, as long as there is no rain. In a cess-pool, on the other hand, a man has the control of his own and is not annoyed by that of his neighbor, unless the neighborhood is very close, in which case, as before remarked, these receptacles should be avoided. Recently made ground should always be suspicious, as it is generally the seat of a reclaimed marsh, and as such takes many years to be made fit for human habitation. All filled up ponds are still worse where their vegetable matter has been burried beneath the surface. Water comes very high in the list of requisites in all suburban, as in fact in every other kind of residence. A good well of spring water can sel- dom be reckoned on, but it should be obtained if possible, but now companies supply a perfectly pure and wholesome water, which is as refreshing as it is most agreeable to the palate. Supposing a plat of ground is offered for sale in a neighborhood only partly covered ; it will be desirable to ascertain what proba- bility there is of the remainder being turned into an annoyance, either in the shape of a factory, a public house, or even in that of a place of worship, neither of which is a desirable building to have located in front of one's drawing-room windows. When a garden, either for flowers or vegetables, is desired, of course the nature of 3O LOCATION OF A HOUSE. the soil will form an object of inquiry. Lastly, the soil must be ex- amined in reference to the foundations, which are* sometimes a con- siderable source of expenditure when the building has commenced. Good rocks and chalk are excellent for this purpose, especially if the whole site to be occupied by the house is composed of the same. A good foundation, therefore, renders a spot so much cheaper than a bad one. THE ASPECT. To a certain extent, the choice of aspect is left to be decided after the purchase of a site ; but not entirely so, because in many cases of suburban residences the owner is compelled to build his house in conformity with existing arrangements, if not in a partic- ular plan, yet with a settled aspect. Here, therefore, he should pause and consider whether the aspect is a good one; but, for this purpose, it is right to know what is really good and the reverse. In this way we have two things to consider : the prevailing objectionable wind and the sun. In this climate, the wind which we desire most to avoid is that from the east or north sometimes one and sometimes the other being the worst, according to the protection afforded by the nearest mountains or hills; whichever, therefore, is the worst, neither the back nor the front should be turned that way, but one of the sides, in which there need be few openings. Again, it is of great importance to health, especially to that of young children, that they should have a plenty of sun, especially morning sun ; and, therefore, a north aspect is not good or cheerful, inasmuch as little sun can be obtained on that side. Neither is a full south or southwest aspect very much to be sought after, because here we have too much of a good thing, and are scorched by the sun's rays ; but a southeastern view of this luminary is the one which commands all the advantages, without any drawbacks, and is that which most people would choose, if they could. In this aspect we have the sun upon the breakfast table, which is the time when children are benefited most by its rays, and are rendered happy and cheerful for the rest of the day. The nursery, therefore, should be turned to this point, if possible ; when the heat of the summer comes 'there is all the cheerfulness and health which it affords in the morning, without the sultry heat of the after- noon. In town this is of a still greater importance than in the country. This fact has often been proved by comparing a number of young families on the two sides. I again repeat, in choosing a house, that the health and comfort of a family should be of the highest importance ; that the neighbor- hood of all factories of any kind, producing unwholesome effluvia and smells, should be strictly avoided. Nither is it well to take a house in the immediate vicinity of where a noisy trade is carried on, as it is unpleasant to the feelings, and tends to increase any existing irritation of the system. LOCATION OF A HOUSE. 3 1 The aspect of the house should be well considered, and it should be borne in mind that the more sunlight that comes into the house with a south and southeast aspect, is lighter, warmer, dryer, and consequently more healthy, than one facing the north or northeast. The close, fetid air which assails us is assigned to the want of light, and consequently more unhealthy than one facing the north or north- east. One of the most essential points to be observed in reference to a house is its "drainage." Bad or defective drainage, as it has been proved in an endless number of cases, is certain to destroy health, as the taking of poison. This arises from its injuriously affecting the atmosphere, thus rendering the air we breathe un- wholesome and deleterious. Let it be borne in mind that, unless a house is effectually drained, the health of its inhabitants is sure to suffer, and they will be susceptible of ague, rheumatism, diarrhoea, fevers and cholera. An all-important point, that of the water sup- ply. The value of this necessary article has also been lately more and more recognized in connection with the question of life and health, and most houses are well supplied with every convenience connected with water. Let it, however, be well understood that no house, however suitable in other respects, can be desirable if this grand means of health and comfort are in the slightest degree scarce or impure. No caution in that can be too great to see that it is pure and good, as well as plentiful ; for, knowing as we do, that not a single dish of our daily food is prepared without it, the importance of its influence on the health of the inmates of a house cannot be over-rated. VENTILATION is another matter which must not be overlooked. In a general way, enough air is admitted by the cracks around the doors and windows ; but if this is not the case, the chimneys will smoke, and other plans, such as the placing of a plate of finely perforated zinc or wire gauze in the uppermost part of the window, must be used. Cold air should never be admitted under the doors, at the .bottom of a bed-room, unless it be close to the fire or stove, for it will flow along the floor toward the fire-place, and thus leaving the foul air in the upper part of the room unpurified, cooling at the same time, unpleasantly and injuriously, the feet and legs of the inmates. The* rent of a house, it has been said, should not exceed one-eighth of the whole income of its occupants, and we are disposed to assent to this estimate as a general rule. EVERY HOUSE SHOULD HAVE A BATH-ROOM. What luxury is superior to a good bath ! Immersing, showering or throwing the water over the body with the hand, it cheers, soothes, refines and elevates both soul and body. Keeping the body clean is only dis- charging our first duty to ourself. It produces such a happy feeling, THE HUSBAND. THE HUSBAND. Custom entitles you to be considered the " lord and master " over your household ; but do not assume the master and sink the lord. Remember that noble generosity, forbearance, amiability and integrity are among the more lordly attributes of man. As a hus- band, therefore, exhibit the true nobility of man, and seek to govern your own household by the standard of high moral excellence. A domineering spirit, a fault-finding petulance, impatience at triflng delays and the exhibition of unworthy passions at the slightest prov- ocation can add no laurels to your own lordly brow, impart no sweet- ness to home and call forth no respect from those by whom you may be surrounded. It is one tiling to be a master another thing to be a man. The latter should be the husband's aspiration, for he who cannot govern himself is illy qualified to govern another. When once a man has established a home his most important duties have fairly begun. The errors of youth may be overlooked; want of purpose, and even of honor, in his earlier days, may be for- gotten ; but from the moment of his marriage he begins to write his mdellible history ; not with pen and ink, but by actions by which he must ever afterwards be reported and judged. His conduct at home; his solicitude for his family; the training of his children; his devotion to his wife ; his regard for the great interests of eter- nity these are the tests by which his worth will ever afterwards be estimated by all who think or care about him. These will determine his position while living and preserve his memory when dead. He uses well or ill the brief space allotted to him, out of alt eternity, to build up a fame founded on the most solid of foundations private worth and God and man will judge him accordingly. HINTS FOR WIVES. Don't imagine when you have obtained a husband that your per- sonal neatness and deportment may be relaxed. Then, in reality, is the time for you to exhibit superior taste and excellence in the cultivation of your dress and the becoming elegance of your ap- pearance. If it required some little care to foster the admiration of lover, how much more requisite it is to keep yourself lovely in the eyes of him to whom there is no privacy or disguise your hourly companion ! And as it was due to your lover that you should al- ways present to him who proposed to wed and cherish you a neat nd ladylike appearance, how much more is he entitled to a similar f respect, who has kept his promise with honorable fidelity I HINTS FOR WIVES. 33 and linked all his hopes of future happiness with yours ! If you manage these matters without appearing to study them, so much the better. Some husbands are impatient of the routine of the toilet, and not unreasonably so. They possess activity and energetic spirits which are sorely disturbed by the waste of time. Some wives have discovered an admirable facility in dealing with this difficulty ; and it is a secret which, having been discovered by some, may be known to all, and it is well worth the finding out. It is astonishing how much the cheerfulness of a wife contributes to the happiness of home. She is the sun, the center of a domestic system, and her children are like planets around her, reflecting her rays. How merry the little ones look when the mother is joyous and good tempered, and how easily and pleasantly her household labors are overcome ! Her cheerfulness is reflected everywhere. It is seen in t^ie neatness of her toilet, in the order of her table, and even in the seasoning of the dishes. We remember hearing a husband say that he could always gauge the temper of his wife by the quality of her soups and the lightness and delicacy of her pastry. When ill- temper pervades, the pepper is dashed in a cloud, perchance the pepper box is included as a kind of diminutive thunderbolt. The salt is all in heaps, and the spices seem to betake themselves to one spot in a pudding, as if dreading the frowning face above them. If there be a husband who could abuse the smiles of a really good- tempered wife, we should like to look at him ! No, no ; such a phenomenon does not exist (?). Among the elements of domestic happiness the amiability of the wife and mother is of the utmost importance; it is one of the best securities for the happiness of home. THE MISTRESS. A house-keeping account book should invariably be kept, and kept punctually and precisely to write or make an entry of the amount spent each day, let it be ever so small, arranged under their specific heads, of butcher, baker, grocer, sundries, etc. ; and thus it will be seen how much was paid for each article, and one month's expenses can be compared with another, and thus you can judge how much you can afford to spend by comparing it with what you have in hand. Truer words were never written than " No man is rich whose expenditures exceed his means, and no man is poor whose incomings exceed his outgoings." If the establishment be large, it is advisable for the mistress to examine her accounts regularly even if a house-keeper is kept ; then any increase of expenditure may be ex- plained which may be apparent, and the house-keeper have the sat- I 34 THE. MISTRESS. isfaction of knowing whether her efforts to manage her department economically have been successful. It is one of the mistress' duties to exercise her judgment and discrimination in engaging servants. It is best for her to know something of the servant she engages ; and when engaging a servant it is best to make her understand before- hand what is expected of her and committing it to writing, giving the servant a copy of the agreement and keeping one herself, every- thing being plainly stated and understood by both. By pursuing this course there will not be so much contention in domestic matters, which should be deprecated, as well as a constant change of ser- vants. Among the great masses of society, there being exceptional cases, it is best not to choose a servant from the lower class. In obtaining a servant's character, it is best to have an interview with her former mistress, and then you will be assisted in your decis- ions of the faithfulness of the servant, whether she is honest and her moral character good. The proper observance of courtesy being character, in order to prevent any unreasonable intrusion on the part of a stranger, your inquiries should be very minute, so that you may avoid disappointments and trouble by knowing the weak points of your domestics. This is no unreasonable requisition, for in traveling it is expected that persons will carry letters of introduc- tion or commendation. In all kinds of business it is expected; and no one will for a moment employ a person that is the least light- fingered, tardy, or unfit for business; and he must bring letters from business places in which he has been engaged, or from competent and reliable persons, setting forth what they are, etc. How much more important in a domestic, who is in your bed-rooms, among your children, in your kitchen, etc. When this is done there will be less domestic discontent, both on the part of the employer and em- ployed. The treatment of servants is of the highest possible moment, as well to the mistress as to the domestics themselves. On the head of the house the servants will naturally fix their attention, and if they perceive that the mistress' conduct is regulated by high and correct principles, they will not fail to respect her. If, also, a benevolent desire is shown to promote their comfort, at the same time that a steady performance of their duty is exacted, then their respect will not be unmingled with affection, and they will still be more solicitous to continue to deserve their favor. The mistress should think of the late hours, and often of those of incessant toil, that her domestics are required to keep, and never withhold from them their full wages a single day, for they may be needed by their dependent family, or a sick mother and father. Even the perquisites they may get from visitors and others will be poor THE MISTRESS. 35 compensation for the constant wear and tear of health and the use of clothing, for they are compelled to appear genteel while in service. When these matters are duly considered there will be found useful and attached servants. The sensible master and kind mistress know that if servants depend on them for the means of living, in their turn they are dependent on their servants for many of the comforts of life, and that in using a proper amount of care in choosing servants, and making slight excuses for the short-comings and imperfections ot human nature, they will, except in some cases, be tolerably well served, and in a large majority of cases surround themselves with attached and faithful domestics. Servants should look forward only to obtain the good will of their employers. By so doing they will be much happier, and find that it is much better for them, and "ye masters give unto your servants that which is just and equal, knowing that ye also have a master in heaven." Neither in the kitchen nor in any other part of the household should the authority of the mistress be disputed. The mistress, amid all her temptations to use angry or cutting words, should not for a moment yield to them, but remember that she is superior, and that pleasant words and respectful language to an inferior, or to one in a subordinate position, with a polite and dignified bearing, will exert a most happy influence, securing her respect and a guarantee that she will not have to repeat her polite requests often ; her lady- hood will be elevated in the eyes of her servants, while a corre- sponding sympathetic refinement will be exerted on them. A mistress should never give her orders in a haughty, chilling manner, which her subordinate cannot return without a loss of her place. Perhaps she may have an aged mother or other dear ones looking to her for the bread which her hard earnings furnish them, for ser- vants are not solely machines, or automatons, without feelings; yet at the same time they should feel and know that they are hired to do work, and should endeavor to perform their tasks to the best of their ability, and as nearly in the manner they are required to do them ; and they should never be wasteful in anything, and should always give the mistress a cheerful reception whenever she comes into the kitchen, and be allowed to direct new dishes, and even to share the labors of their preparation. The time, number and manner of receiving visits by servants had better be decided by arrangements between the employer and em- ployed. The mistress should teach and see that her children are polite and kind in their manner and speech to her servants, and not unreasonable in their demands upon their time and labor, and that they play no tricks upon them, and do nothing to impede their work, 36 THE MISTRESS. so that the meals may always be ready for papa when he comes home, and that the performance of the duties of one hour may not be crowded into that of another. This will enhance the esteem of her domestics for herself and family, and make them more faithful and happier in her service, while her children will learn the golden rule, from practice as well as from precept, for the good that is learned in the domestic circle is never forgotten ; neither can scores of years, nor the circle of the globe, obliterate it ; and thus the comfort and happiness of children and domestics will be aug- mented. COMFORTABLE COOKING. Strive mightily, but eat and drink as friends. [SHAKESPEARE. It is not everybody in the world who knows what a good dinner is or deserves to have one. Sonre people talk about cooking as if it degraded them and seem to think that no part of them is worth nourishment but what they have the impudence to call their minds. I don't want them to read my book, because I know that there's a great connection between beef and bones, but the man who dislikes the one, really has a very small share of the other. Almost all peo- ple whose work makes the world happier or better are fond of good living. The church, the bar, the stage, the sculptor's atelier and painter's studio, all send forth their vivants of the first water. It is for dear little brisk women who I want to make happy that I write ; for generous, hospitable, kindly, home-loving fellows that I am going to cater, and I should not wonder if we find ourselves very good friends in a little while by the aid of the ^printing press. It is more de- rogatory to the dignity of human nature to convert bad material into good food than it is to convert clay into bricks, and iron into bridges. On the contrary, if the choice has to be made 'between the brick and the beef, I know well enough which most decisions would se- lect. A young wife cannot do better than devise the daintiest little dishes her means will buy for her husband. A young mother cannot do better than concoct the most health-giving food for her child, and the matron of any age should feel proud and happy when men sit around her table visibly refreshed and invigorated by the food she gives them. Good cooking is a much more common accomplishment among rich people than poor ones. If a man goes to India, to Norway or to our Western prairies for sport, he must needs cook his own din- ner or do without it, and the gourmand who desires a new flavor often tries his hand at creating it. Stewed pigeons was a favorite dish with Louis XVIII., of France, before the Commune. You COMFORTABLE COOKING. 37 might see any day in the Tuilleries the gold stew-pans he used in the preparation. George IV., of England, invented the best punch know to mankind. The famous Prince Talleyrand left in print the finest mode of cooking a pheasant, and the "Omelette au Thea" owes its origin to no less a person than Cardinal Richelieu. The way to a man's heart is through his stomach or palate. Give him nice things that agree with him and he will be as good as gold. Real Christianity and a good, healthy appetite are usually found to- gether. If you want to cook well and make people comfortable by your cooking, you must remember that three things are absolutely necessary before you can turn out the simplest dish. Those three things are perfect cleanliness, a careful measurement of everything you use and a strict attention to time ; therefore, buy a cheap clock tor the kitchen, a common pair ot scales and two or three simple measures quart, pint and half-pint measure and a graduated glass for tablespoon and teaspoonfuls. I will use no vague terms, and if you do exactly as I tell you the thing will turn out so well that all your friends will compete for invitations for dinner. REMARKS ON DINNER PARTIES. As this is to be a very economical chapter, devoted to cheap dishes and savings of all kinds, I hope that no person will read it who thinks wastefulness and generosity mean the same thing. You will be shown the great value in a housekeeping sense of the re- mains of your dinner, and be told what to do with everything that was left from the bills of fare for eight persons. By that time you will find that it is true economy to give a little dinner party now and then, because you will have as many nice things afterwards, which would not have occurred to you to make for yourself. In fact, a young couple could do no better so soon as they have fairly settled down to housekeeping than to invite a few friends to dinner as often as they conveniently can. The return invitations will enable them to show their accomplishments in society and to keep them au cou- rant with the world. The friendship that springs from the mutual interchange of courtesies and hospitalities rapidly developes into a warm feeling, and in a pecuniary sense it will "be found that -the lib- eral hand maketh rich. There is no reason why a young wife who lives in three or four rooms and has only one servant and a limited income should hesi- tate to give a little dinner, such as has been described in the first chapter. One-half the things can be rooked the day before and will be the better for it. The soup, entrees, custards, pudding and tarts may be so served, leaving only the venison, the chickens, the 38 REMARKS ON DINNER PARTIES. fish, sauces and fondue for the day itself. Of these, nearly all can be cooking while the hostess dresses to receive her guests. Any sauces that are not immediately wanted can be kept in perfect condition by standing in stew-pans in which they have been made, in sauce-pans of boiling water, or better still, in a Bain Marie, which is a shallow bin or copper trough made to stand at the back of the stove and holding boiling water. In this receptacle for hot water everything may be safely placed until it is required, for the simple reason that as the water can never get hotter than the boiling point (212 degrees Fahrenheit), and as the contents of every sauce-pan will always be 40 degrees cooler than the boiling water by which they are sur- rounded, no chemical changes can take place. A neat, careful housekeeper who will take the trouble to read care- fully the directions given for each dish, and use her wits, will easily see how to manage her time and her dishes so as to serve her dinner easily with the assistance of one servant only, and tolerably well without any servant at all. However, before showing what to do with the remainder of the dinner, a word or two may be said about the vegetables proper to be served with it and the directions for cooking them. See recipes for potatoes, mashed and brown mashed, asparagus and green peas. A CHRISTMAS DINNER. Christmas has ever been held a fitting season for creature comforts of all kinds. In cozy, good old-fashioned houses the* prudent matron makes bountiful preparation for half the year through. The pickles and preserves are made in the summer time, and are all carefully planned to be in good condition by Christmas. The home-made wine and beer are racked and fined and got ready for use on the same festive time, and for weeks before the day there is an air of pleasant anticipation of the occasion. It is indeed a time when extra care and extra plenty are truly desirable ; it is the one period in the year when people in middle life, long parted from friends of their youth by the world's accidents, make sure of seeing some of them again. The children are home from distant schools ; those who are married must needs eat their Christmas dinner under the old roof at least until their own covers too many olive branches to be hastily forsaken ; and hospitality on that day generally includes two or three of the lonely ones of earth, who, but for the fore- thought of friends, would have their sad recollections for company. So the kind housewife, on " hospitality intent," has much to per- form, to do the honors of her home, as everybody has some little individual taste she can gratify, and the more thoroughly she tries to do this the happier she will be. A CHRISTMAS DINNER. 39 There is no reason why very much should be left to be done on the day itself. Mince-meat for pies may be made months before and kept in a good stone jar witn a closely fitting stone cover. The plum pudding may also have been made and boiled at least a week previously. The mince pies should be made the day before; so should the force meats for stuffing turkeys, and all the gravies and many of the sauces. The roasting of meat must, of course, be done on the day, and the pudding will want an hour's hard boiling, the gravies warming up, and so on ; but there is no reason why the work of entertaining a large party should not be spread out over several previous days, not one of which will be over-burthened. Now for the Christmas dinner, from which, if you are wise, you will omit both soup and fish, for two reasons (both are excellent ones) : the first is that the children, young and old, should all be at table if possible, and they do not care for or know how to manage soup ; and the second is the comfort of the servants. If, according to the old homely fashion never so good a fashion as on this, the best of all days, they eat at your table, and do not change about ; if you are able to have a number of them and they dine away, which in that case is of course only proper, then it will be well to give them as little trouble as you can. However, the dinner to be de- scribed is a wholesome, plentiful family meal, to which father and mother and children, friends and relatives, may all sit down together, and so may the servants if only one or two. The table, when spread for a large dinner party, such as will be described, shall have at the top a large roast turkey, stuffed with fine force-meats and garnished with sausages what our English ancestors called " an alderman in chains," and flanked by a tureen of delicate snow-white bread sauce on the left side and another of brown gravy on the right. At the bottom a fine piece of roast beef done to a turn, smoking hot, on a hot dish, with a well to it to hold the gravy, and supported on the right side by a tureen of hot horse-raddish sauce, on the other by a dish of light Yorkshire pudding. On the right side of the table should be a couple of boiled fowls with a tureen of parsley sauce behind them, and on the left side a boiled ham, or better still, a leg of pickled pork. With this course of savory dishes, mealy, boiled potatoes, two delicately brown ones, which have been baked with the beef for half an hour or so ; one of nicely mashed potatoes and of potatoes in their jackets, which old-fashioned folks always like ; in addition, there must be boiled cabbage, cauliflower, aspara- gus, peas and mashed turnips, beets, salsify and carrots. So equip- ped, you are abundantly prepared to entertain twenty or more guests, but if your party be very large have a second turkey ready to be brought on the table when the first is used, You may not want it, 4-O A CHRISTMAS DINNER. but no matter ; it is just as good cold. If all these things are hot and well-served, your guests will be delightfully comfortable, and your first course will last along time, plain though your fare may be. When this course is over, all the dishes must be removed, the cloth brushed and the table laid with at the top a large, handsome Christmas plum pudding, with a tureen of nice wine sauce. At the bottom, two dishes of minced pies, one warmed over and one cold, on one side, a dish of fritters. In the center of the table set cheese, celery and salad, and the dinner will go delightfully till the cloth is removed and dessert comes in. This may be turned into a set of three courses by prefixing here soup, boiled turbot or salmon and two or three side dishes. DISHES MADE FROM THE REMAINS OF A CHRIST- MAS DINNER. The cold venison will make hashed venison, steaks, venison cut- lets, minced venison, stewed venison, venison patties, and help to make a nice game pie. Lastly, the merest scraps of each of the foregoing viands will make the most delicious risoles. The cold plum pudding may be warmed, but will be better served cold on a glass dish in neat pieces about the size of two fingers, or it may be broiled, fried, baked and treated in several ways here- after to be described. It will keep a long time in a dry, cold place. The apple tarts and custards will give no trouble at all, being a great deal more dainty than when hot. The plain cold potatoes will make "pomme de terre a la maitre d'hotel," and form" the body of the mayonaise or salad dressing, and the cold mashed are invalu- able for risoles or for serving with entrees. SALADS. To use the cold smelts or cold fish of any kind, take the heads and tails off the fish, split thefti open, take out the bones and divide the flesh into small pieces or flakes ; then take one large lettuce head or two small ones, about twenty raddishes, one head of endive, one small head of watercress, a handful of any small salad and four large slices of boiled beet-root, wash the green vege- tables in lukewarm salt water for half an hour. Take off the large outer leaves of the lettuce and the coarse stalks of the watercress; chop the whole into small pieces, adding the beet-root, and put them into a clean cloth to drain. When quite dry add the cold fish, arrange neatly on a dish or in a salad bowl and pour over it following salad dressing : Take two large potatoes or four small cold ones, beat them to a paste with a wooden spoon ; add to them the yolks of four hard-boiled eggs, one tablespoonful of mixed mustard, A CHRISTMAS DINNER. 4! two heaped teaspoonfuls of salt and one teaspoonful of finely-mixed onions, four tablespoonfuls of the finest olive oil, and beat all to a paste with the spoon. When quite smooth add gradually eight ta- blespoonfuls of vinegar, stirring constantly all the time, which will make your salad dressing rather thicker than cream. If not thin enough, a little more vinegar may be added Last of all, to this quantity put one tablespoonful of anchovy sauce, and when the mixture is poured over your salad you may have no fear of the re- sult. To CURRY THE COLD RABBIT. Take one large onion, chop it small ; put it into a stew-pan with two ounces of butter ; let it stew gently until it assumes a gold color ; then add the pieces of rabbit that were left, just as they are, and let them get quite hot through ; next mix one tablespoonful of the curry powder and one tablespoon- ful of flour, with enough of the gravy left the day before to make them into a smooth paste ; add this to the rabbit and the onion ; stir all well over the above for five minutes ; pour in the remainder of the gravy ; let the whole simmer for five minutes more, and it is ready. Arrange some plain boiled rice around the edge of a dish pour the curry, which will be a good gold color, into the center and at once. To ragout the cold chicken, carve the chicken into neat joints, reserving all the scraps, bones and trimmings for after-use ; make 2 ounces of butter hot in a frying-pan ; fry the pieces of chicken over a sharp fire for five minutes till they are a light brown ; lay them on a napkin to drain. Take enough of your strained soup to cover them ; thicken it with a tablespoonful of flour, i of mushroom catsup and i of port wine ; boil it ; arrange the pieces of chicken in a dish ; pour the gravy over them and place around a few small sippets of crisp dry bread. For the hashed venison, place the jar containing the slices of ven- ison and the gravy (as directed for ragout of chicken), in a sauce- pan of boiling water, and let it boil for half an hour; take the venison out and lay it on a hot dish ; put the hot gravy into a small enameled sauce-pan ; add i tablespoonful currant jelly and i of port wine to it ; give it one boil, stirring all the time to melt the jelly ; pour the gravy boiling hot over the venison and serve at once. The cold mashed potatoes of the day before maybe arranged like a wall around the dish and baked in a moderate oven for half an hour. Note. If the rabbit had not been already stewed a very different process would be followed. The flavors acquired in stewing render nothing necessary for the curry but the above. 42 A CHRISTMAS DINNER. Either the chicken ragout or the hashed venison may be poured into the center, to the exceeding gratification of both the sight and the palate. To dress cold boiled potatoes a la moitie d'hotel, put 2 ounces of butter in a deep frying-pan or a stew-pan and add to it 4 tablespoon- fuls of gravy, i of minced parsley, i teaspoonful of minced lemon peeling and i tablespoonful of lemon juice ; stir over the fire till the butter is melted. Take the cold potatoes (about i pound all together), cut them into slices about one-third of an inch thick, lay them in this mixture, cover the pan and let them stew gently for one- quarter of an hour. Now, having got through our bill of fare, we will just follow its various items to the end of their career: In the first place you made 3 quarts of soirb stock, of which 2 quarts were served in the shape of Julienne soup and the third used for gravies and sauces. Of the 2 quarts sent to the table you will probably find quite i pint left in the tureen, for, as ordinary soup plates hold only half a pint, it follows that if your tureen be empty, you must have committed the mistake of filling them too full, or your guests must have been gouche enough to require helping twice, neither of which occasions was likely to have happened in these days of refinement. This shall be strained away from the vegetables as soon as it comes from the table and put in a clean jar in the safe. It will make a capital gravy for your rechoufees. Of the smelts you will have at least four remaining. These must be laid aside on a clean plate. Of the side-dishes or entrees there will probably be one-half of each left. These should be lifted on to separate plates, and the gravy belonging to each strained and set aside in clean jars. There will also be at least one fowl untouched and most likely a part of another, about 8 pounds of venison and a bone or two and a quantity of the sauces belonging to each. Don't be alarmed at the apparent waste: don't throw anything away ; put each sauce separately in a jar ; the fowls, duck and pudding on clean plates, and let the whole remain till they are wanted. For the venison you must pursue another rule. Decide how many people you will have to dinner on the morrow ; cut a handsome slice for each, just as it comes warm from the table ; lay the cut slices in a jar that has a close-fitting lid ; pour in enough of the warm gravy to cover them, and put the jar away. The rest of the joint must be put on a dry dish, and the remaining gravy, if any, set aside by itself. The cold fish will make a capital salad or mayonaise. The cold rabbit will make a delightful fricasee, a curry or a pie. The cold pigeons may just be warmed up by placing them in a jar and boiling the jar in water for twenty minutes, boiling the gravy separately and pouring it over them, SOUPS AND BROTHS. 43 SOUPS AND BROTHS. The chief cook in the Pliny days of Roman voluptuousness had a salary of about $4,000 a year, and Mark Antony made a pres- ent of a city to the cook who prepared a supper that pleased Cleopatra. It will always occur, particularly in large families, that either on the dish or on the plates the refuse bones and fragments of meat are left. Every fragment of these should be gathered up. Nothing in the way of animal food should be thrown away such as heads, necks and feet of poultry, trimmings of nice meat, etc. ; vegetables, slices of stale bread, etc. If these are not called for in the household, they can be used in making soup for the sick and poor, who will, in the majority of cases, be thankful for this token of thoughtfulness on the part of the propri- etress of the house. Beside this, the skimmings of meat should be saved, and sometimes the boilings, which should be well seasoned; may prove very grateful to the family, and the bones, scraps, vegeta- bles can be added to it. This liquor, when boiled down to a proper consistency, will form a good foundation for many kinds of gravies, as well as soups. In order to extract all the juices from the bones, it is best to boil them first, then strain off into a soup kettle, and if any portion of meat remains on the bones cut off the bits and add whatever else you have with them into the kettle. Then stew or boil slowly from 3 to 4, or even 6 hours. It is best to do this the day before you wish to use it. It can be easily warmed over, or brought to a boil, when it will be ready for the table. Cloves were but little known to the ancients. Pliny appears to be the only writer who mentions them ; and he says vaguely that some were brought to Rome very similar to grains of pepper, but somewhat larger; that they were only to be found in India, in a wood consecrated to the gods, and that they served in the manufac- ture of perfumes. The clove is the unexpanded flower of the coryophillus aromaticus, a handsome branching tree, a native of the Malacca Islands. The clove has a considerable resemblance to a nail, whence they take their name from the Latin clovus, or the French clou, both meaning a nail. As in the case of the nutmeg, to secure a monopoly of the cloves and that the cultivation of them might be confined to Amboya, their chief island, the Dutch bribed the surrounding chiefs to cut down all the trees found elsewhere, and thus keep the means of supply wholly to themselves, by eradicating it from every other island; but it has now become naturalized in both the Indies, as well as in many of the South Sea Islands and all warm countries. 44 SOUPS AND BROTH&. Basil is a native of the East Indies. It now grows well in temper- ate climates as an annual, as well as in warm countries. It is highly aromatic, having a perfume greatly resembling cloves. Its leaves are used in soups and salads by French cooks, with whom it is a great favorite. Coriander enters largely into the composition of curry powder with temeric. It came originally from hot countries. But it will grow luxuriantly in moderate climates, and is a valuable commodity for the use of confectioners and druggists, and is a most valuable car- minative. Its tender leaves are highly aromatic, and are employed as a seasoning for soups and salads. Its seeds are used in large quantities for the purposes of distillation, and also as seasoning for .pies, cakes, sauces, etc. It grows well in Virginia. Chevil. Although the roots of this plant are poisonous, its leaves are tender and are used as salads. Among the ancients it was made a relishing dish, when prepared with oil, wine and gravy. It has beautiful frizzled leaves, and is cultivated in Savoy, is a close headed, wrinkled leaved cabbage, sweet and tender, especially in the middle leaves. Vegetables add much to the flavor of soups and broth. All fat should be removed while cooking. Vegetables should be taken out of the soup, that is, if preferred. SOUP STOCKS. Allow i Ib. of beef for 2 quarts of water. Who- ever is engaged in the important task of cooking or preparing a din- ner, it is highly necessary to place all the ingredients to be used on the table before commencing the operation, so that no timewill be lost after using one article to look out for another. THE MEDIUM STOCK. Four Ibs. knuckles of veal or beef or two Ibs. of each ; any bones or trimmings of poultry, or fresh meat, 1-4 Ib. of lean bacon or ham, 2 ozs. of butter, 2 large onions each stuck with 3 cloves, i turnip, 3 carrots, i head of celery, 3 lumps of sugar, 2 ozs. of salt, 1-2 teaspoonful of whole pepper, i large blade of mace, i bunch of savory herbs, 4 quarts and 1-2 pint of cold water. Cut up the meat and bacon or ham into pieces of about 3 inches square, rub them on the bottom of the stew pan, put in 1-2 pint of water, the meat and all the other ingredients. Cover the stew pan and place it on a sharp fire, occasionally stirring its contents ; when the bottom of the pan becomes covered with a pale jelly-like substance add the 4 quarts of cold water and simmer very gently for 5 hours. As we have said before, do not let it boil quickly. This (medium) stock is the basis of many of the soups after- wards mentioned and will be found quite strong enough for ordinary purposes. Boil 5 1-2 hours. WHITE STOCK, to be used in the preparation of white soups. 4 SOUPS AND BROTHS. 45 knuckles of veal, any poultry trimmings, 4 slices of lean ham, three carrots, 3 onions, i head of celery, 12 pepper corns, 2 02. of salt, i blade of mace, i bunch of herbs, i oz. of butter, 4 quarts of water. Cut the veal up and put it with the bones and trimmings of the poultry and the ham into the -stew pan, which has been rubbed with the butter. Moisten with 1-2 pint of water and simmer till the gravy begins to flow, then add the 4 quarts of water and the remainder of the ingredients. Simmer for 5 hours. After skimming and strain- ing it carefully through a very fine hair sieve it will be ready for use. Boil 5 1-2 hours. N. B. When stronger stock is desired double the quantity of veal, or put an old fowl in. The liquor in which a young turkey, goose or any other fowl has been boiled is an excellent addition to all white stock or soup. RICH STRONG STOCK. Four Ibs. of shin of beef, 4 Ibs, of knuckle of veal, 1-2 Ib. of good lean ham, any poultry trimmings, 2 ounces of butter, 3 onions, 3 carrots, 3 turnips, (if the weather is hot the turnips should be omitted lest they ferment), i head of celery, a few chopped mushrooms when obtainable, i tomato, i bunch of savory herbs, not forgetting the parsley, i 1-2 ounce of salt, 3 lumps of su- gar, 12 white pepper corns, 6 cloves, 3 small pieces of mace, four quarts of water. Line a delicately clean stew pan with the ham cut in thin, broad slices, carefully trimming off all its rusty fat, cut up the beef and veal in pieces about 3 inches square and lay them on the ham, set it on the stove and draw it down and stir frequently ; when the meat is equally browned put in the beef and veal bones, the poul- try trimmings and pour in the cold water. Skim well and occasion- ally add a little cold water to stop its boiling until it becomes quite clear, then put in all the other ingredients and simmer very slowly for 5 hours ; do not let it come to a brisk boil, that the stock be not wasted, that the color may be preserved. Strain through a very fine hair sieve or cloth, and the stock will be fit for use. Boil 5 hours. BROWNING FOR STOCK. Two oz. powdered sugar and 1-2 pint water. Place the sugar in a stewpan until it becomes black, then add the water and let it dissolve. Cook closely and use a few drops when required. N. B. In France onions burnt are made use of for the purpose of browning. As a general rule the process of browning is to be discouraged, as it is apt to impart a slightly unpleas- ant flavor to the stock, and, consequently, to the soups made from it. To CLARIFY STOCK. The whites of 2 eggs, 1-2 pint water, 2 quarts stock. Supposing that, by accident, the soup is not quite clear and that its quantity is 2 quarts, take the whites of 2 eggs, carefully Separated from the yolks, whisk them well together with the water and add gradually the 2 quarts of boiling stock, still skimming. Place 4o SOUPS AND BROTHS. the soup on the fire, and when boiling and well skimmed, whisk the eggs with it till nearly boiling again ; then draw it from the fire and let it settle until the whites of the eggs become separated. Pass through a fine cloth, and the soup should be clear. N. B. The rule is, that all soups should be of a light straw color, and should not savor too strongly of the meat, and that all white or brown thin soups should have no more consistency than will enable them to adhere slightly to the spoon when hot. All juices should be some- what thicker. CHICKEN BROTH. Cut a chicken into small pieces, remove the skin and any fat that is visible ; boil it for 20 minutes in a quart of water with a blade of mace, a slice of onion and 10 grains of white pepper. Simmer slowly till flavor is good; beat i oz. sweet almonds with a little water and add it to the broth ; strain it, and when cold take off the fat. CHICKEN BROTH. Skin the body and legs of a chicken and put all into water and boil with i blade of mace, a small onion and 12 grains of black pepper. Simmer till the broth acquires a pleasant flavor. EEL BROTH. Set on with i 1-2 quarts of water, i Ib. of well cleaned eels, some parsley, a little thyme, a small onion, a few grains of black pepper ; let them boil slowly till the eels come to pieces and the broth good. Add salt and strain it. When done the whole should make i 1-2 quarts. FISH BROTH is very nutricious and light of digestion. It may be made of almost any kind of fish, the more thick-skinned and glutin- ous the better. The following are the directions: Take 1-2 Ib. of any kind of fish, set them on with 3 pints of water, an onion, a few pepper corns and some parsley ; let it simmer till the fish is broken and the liquor reduced 1-2 ; then add salt and strain it. Some peo- ple like the addition of a spoonful of vinegar or catsup, and if the bowels be in a healthy condition there is no objection to it. A BROTH MADE QUICKLY. Take off the fat and skin of a bone or two of a neck or loin of mutton, set it on the fire in a saucepan that has a cover, with 3-4 of a pint of water. Trie meat should first be beaten and cut in small, thin bits ; add a bit of thyme or parsely, and, if desired, a part of an onion. Let it boil quickly ; skim it closely ; take off the cover, if likely to be too thin, else cover it ; 1-2 an hour is sufficient to cook it. BROTH OF MUTTON, VKAL OR BEEF. Broth and soup made of different meats are more nourishing, as well as better flavored. To remove the fat, take it off when cold as clean as possible. If there be any remaining, lay a bit of blotting paper or cap paper on the broth when in the basin, and it will take up every particle. Take i SOUPS AND feROTHS. 47 lb. of backbone of veal, i Ib. of backbone of mutton, 2 Ibs. of lean beef, sweet herbs, 12 pepper corns, put into a clean saucepan with 5 quarts of water, boil gently to 3 quarts. When cold remove the fat. If desired, add an onion. For thick mutton broth, proceed as for thick beef tea, omitting the rice. A tablespoonful of burnt sugar and water will give a rich color to the broth. MOTHER'S VEAL SOUP. Boil a small piece of veal in 2 quarts of water in which has been dissolved a tablespoonful of salt ; when the veal is done remove it from the water and put in the water 4 or 5 onions sliced, boil 1-2 hour, then stir into this, sifting through the fingers, some corn meal while it is boiling ; stir it constantly. Pep- per and salt to taste. It should not be thicker than rich cream. CALVES' FEET BROTH. Take 2 calf s feet, 2 oz. of veal and 2 oz. of beef, the bottom of a small loaf, 2 or 3 blades of mace, 1-2 nut- meg braised, a little salt, in 3 quarts of water, boil 3 pints ; strain and remove the fat. BEEF TEA. Take i 1-2 Ibs. of the best beefsteak and cut it into very small pieces, then put them into an earthern jar without any water, or with enough cold water to cover the meat, or a wide- mouthed glass bottle set in a vessel of cold water and brought to a boil ; place the stone jar on a stove and let it come to a boil for 3 hours, when all the nutriment of the meat will have been extracted ; or let the glass bottle in the vessel remain on the stove and used when required by the patient. Both jar and bottle should be covered with a cloth tied over them, or with their tops fastened closely. Season, if ap- proved, but it is frequently only salted. It is best to make the plain jelly the day before wanted. SCOTCH BROTH. This favorite Scotch dish is generally made with the liquor in which meat has been boiled. Put 1-2 pint or i cup of oat meal into a porringer with a little salt, if there be not enough in the broth, of which add as much as will mix it to the consistency of harty pudding or a little thicker; lastly take a little of the fat that swims on the broth and put it on the crowdie and eat in the same way as you would hasty pudding. CLAM SOUP. Lay out 1-2 lb. of pork ; to this add 2 Ibs of potatoes and 2 onions, and boil together. When the potatoes are done open and add one can of clams, five crackers and one pint of milk. Let it simmer five minutes and serve. MRS. MINER'S CLAM SOUP. Take 30 good-sized clams, boil in as little water as will open the shells, strain the liquor and add equal quantity of sweet milk ; boil together. Season with pepper and whole cloves, rubbed together after adding butter and flour to thicken the milk ; chop the clams fine, and just before serving add them to the boiling liquor. 48 SOUPS AND BROTHS. CLAM SOUP (Mrs. Carpenter). Cut salt pork in very small squares and fry them a light brown ; add i large or 2 small onions cut very fine and cook about 10 minutes ; add 2 quarts of water and i of raw potatoes sliced ; let it boil. Then add i can of clams ; mix i tablespoonful of flour and water, put it with i pint of milk and pour into the soup, and let it boil 5 minutes. Beef, pepper, salt and Worcestershire sauce to taste. VIRGINIA OYSTER SOUP. Take 2 quarts of strong, clear broth, whether of fish or meat; add to it the hard part of a quart of fresh, juicy oysters, previously well pounded in a mortar and the hard boiled yolks of 6 eggs ; simmer for half an hour and strain into a fresh stewpan, in which have the oysters cleared of the beards and very nicely washed from shells and sands. Season with mace and cayenne and let the oysters simmer for 8 minutes, when the yolks of 3 eggs well beaten may be stirred into a little soup and gradually mix with the whole quantity, throwing aside the stewpan and con- stantly stirring lest they curdle. When smooth and thick serve in a tureen and stir the soup for a few minutes to prevent curdling. Any other flavor that is wished may be given to the luscious soup. OYSTER SOUP. Strain the liquor from 100 oysters and carefully remove any bits of shell or particle of seaweed. To every pint of oyster liquor allow an equal quantity of rich milk. Season it with white pepper and some blades of mace. Add a head of celery washed, scraped and minced small. Put the whole into a soup pot and boil and skim it well. When it boils put in the oysters. Also 1-4 of a Ib. of fresh butter; divide into 4 pieces each piece rolled in flour. Boil 6 eggs hard and crumble the yolks into the soup. After the oysters are in give them but one boil up, just sufficient to plump them. If boiled longer they will shrink and shrivel and. lose their taste. Take them all out and set them away to cool. When the soup is done place in the bottom of the tureen some square pieces of nicely toasted bread cut into dice, and pour on the soup ; grate in a nutmeg and then add the oysters. Serve it up very hot. OYSTER SOUP. Put into some good mutton broth 2 large onions, 3 blades of mace and some black pepper. When strained pour it on 150 oysters cleaned from the shell and a piece of butter rolled in flour. Simmer gently for 1-4 of an hour and it will be done. LOBSTER SOUP. Take out the meat from the claws, bodies and tails of 6 small lobsters ; remove the brown and bag in the head ; beat the fins, chine and small claws in a mortar ; boil it gently in 2 quarts of water, with the crumbs of a French roll, some white pep- pers, salt, 2 herrings or a small portion of bloater paste, a large onion, some sweet herbs and a little piece of lemon peel grated will add to the goodness of the whole. Then strain it off, beat the spawn SOUPS AND BROTHS. 49 in a mortar with a little butter, 1-4 of a nutmeg grated and a tea- spoonful of flour, to which add a quart of cream. Cut the tails in pieces and boil them with the cream and soup. Serve it with force meat balls made of the residue of the lobsters, mace, pepper, salt, some bread crumbs and i or 2 eggs ; the balls should be made of flour and heated in the soup. CRAB SOUP (Creole). Take 12 or more young, raw and fat crabs, open and clean them and cut them in two. Parboil and pick the meat from the claws and the fat from the top shell; scald 1 8 ripe tomatoes ; skin and squeeze the pulp from the seed and chop it fine, scald the seeds and juice; use it for making the soup. Put 3 or 4 large onions into the soup pot for a short time, i clove of garlic in i spoonful of butter, 2 spoonfuls of lard. After stewing a few min- utes add the meat from the crab claws, then the crabs, and last the fat from the back shell of the crab, sift over it grated bread crumbs or cracker dust. Season with salt, black pepper, parsley, sweet mar- joram, thyme, 1-2 teaspoonful each of lemon juice and the peel of a lemon, put in the water with which the seed were scalded and boil it moderately i hour. The onions should be boiled a little before used. Any fish of firm flesh can be used instead of the crab. SHRIMP SOUP. Two quarts of fish stock, 2 pints of shrimps, the crumbs of a french roll. Tomato or mushroom catsup, to taste, i blade of mace, 1-4 pint vinegar, a little lemon peel, pick out the tails of the shrimps or not, put the bodies in a stew pan with i blade of mace. 1-4 pint vinegar and the same quantity of water; stew them for 10 minutes and strain off the liquor. Put the fish stock into a stew pan, add the strained liquor, pound the shrimps with the crumbs of a roll moistened with a little of .the soup, rub them through a fine sieve and mix them by degrees with the soup, add catsup to taste with a little lemon sauce ; when it is well cooked put in some picked shrimps, let them get thor- oughly hot and serve. If not thick enough put in a little butter and flour. Cook i hour. Seasonable at any time. Sufficient for 8 persons. FISH Sxock (for Fish Soups.) Twolbs. of veal (these can be omit- ted), any kind of white fish, trimmings of fish which are to be dressed for table, 2 ounces, the rind of 1-4 lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water. Cut the fish up and put it with the other ingredients into water, simmer for 2 hours, skim the liquor carefully and strain it ; when a richer stock is wanted fry the vege- tables and fish before adding the water. Simmer 2 hours. N. B. Do not make fish stock long before it is wanted, as it spoils. EEL SOUP. To 2 quarts of water put 3 Ibs. of small eels, a crust 5O SOUPS AND BROTHS. of bread, 3 blades of mace, some whole peppers, i onion, a piece of carrot, some parsley ; cover the whole close and stew it till the fish is broken, and then strain off. Toast some bread, cut it into small pieces and pour the soup on it in a boiling state; 1-4 pint of rich cream may be added with a teaspoonful of flour rubbed smooth in it. GOOSE SOUP. In France, where soups form a considerable portion of the diet, goose soup is much appreciated, and if carefully prepared is excellent. The goose must not be too fat. Truss it if for roast- ingvand put it into a stew pan with 3 quarts beef stock, the gib- lets or a slice of lean ham, a leek, an onion, a carrot and a head of celery ; simmer very gently, removing the scum for 4 hours, then take out the goose and keep it hot, and the giblets, which may be stirred, can be used for potting, strain the soup, season it with a pinch of cayenne, and salt; simmer one-half hour, line the bottom of the tureen with hard toasted bread, then add 2 glasses of Madeira to the soup ; pour it over the toast in the tureen. The goose may be served with onion sauce or any of the sauces for boiled goose. TURKEY BONE SOUP. Take the turkey bones and stew for one hour in enough water to cover them, then stir in a little dressing and beaten eggs ; take from the fire, and when the water has ceased boil- ing add some butter, pepper and salt ; thicken with a very little flour or corn starch stirred in sweet milk. A LARGER .QUANTITY OF INGREDIENTS AND FOR SEVERAL PERSONS. Three Ibs. of beef, i bone, 51-2 quarts water, 2 ozs. salt, 2 carrots, 10 ozs. ; 2 large onions, 10 ozs. *NOTE Should any remain after serving this soup it could be saved to add to the sauce when the beef is warmed up. Break the bones when the soup is made and put the marrow with the fat skimmed from the soup all of it ; then stew it down ; all the sediments will go to the bottom and the grease will cease to crack when all the wa- ter is out and the grease clarified; then strain through a fine sieve and put away for frying. Ox TAIL SOUP. Take 2 ox tails, cut them at the Joints, and then cut them in small pieces as near of a size as possible; blanch, dra>n and put them in a stew pan with i gallon of rich broth, one onion, with 2 cloves stuck in it ; i fagot; boil, then simmer till the tails are cooked, turn 20 small carrots into a pan shape, boil them in the soup and glaze them. Boil and glaze 20 small button onions; when the tails are cooked drain in a collander, clean each piece, put them in a soup tureen together with the carrots and onions, pour over 2 quarts of boiling veal soup and serve. SOUP WITH MARROW DUMPLINGS. Beat together 1-2 Ib. pure SOUPS AND BROTHS. 51 melted beef marrow, 3 eggs and the whites of 2 eggs beaten to a froth ; add to this 3 pints of milk bread, of which the crust has been removed and have soaked in water and then pressed out together with some nutmeg and salt. Out of this composition make with the hands small, round dumplings about the size of hazel nuts, put them in i 1-2 gallons liquid from soup stock, boil the whole slowly for 1-4 hour, when the soup can be dished up. CLEAR MOCK TURTLE SOUP. Prepare as above, omitting the flour ; strain the broth and clarify it with i Ib. of veal pounded in a mortar, with 2 whites of eggs ; finish the soup as in the preceding lecipe. MOCK TURTLE SOUP (the Slock.) One calf s head, 2 gallons water, 2 ounces butter, 2 onions, 2 turnips, 2 carrots, 2 heads celery, bunch of herbs, 7 Ibs. beef, 8 cloves, 2 shallots, i teaspoonful black pepper, i teaspoonful allspice For this rich and useful soup always required at a handsome dinner, several tried and approved receipts are given- Take a calf's head with the skin on, remove the brains and lay them aside ; wash the head in cold water, in which it may be for i hour ; then put it into a stew parf with 2 gallons of cold water and let it boil gently for i hour, removing the scum gradually; then take it out of the broth and let it remain to be 1-2 cold, when the meat must be cut from the bones into square pieces of about an inch ; the skin, which is the prime part, should have the fat left adhering to it; the tongue must be cut up in the same way. Put into a stock pot 2 ounces of butter, and 2 good sized onions sliced ; shake them over the fire till brown, then place over them 5 Ibs. of coarse, lean beef and pour over 1-2 of the broth in which the head has been boiled. Let it boil till all the scum be removed, then add 2 carrots, 2 turnips, 2 heads of celery, 8 cloves, 2 shallots and a bunch of savory, thyme, marjoram and basil, with 3 sprigs of fresh parsley and a teaspoonful of black pepper, and i teaspoonful allspice. Add the bones and the trimmings of the head, and the remainder of the broth, and let all stew gently for 4 hours, then strain off. This is the stock. THICKENING. Six ounces butter, 6 ounces flour, 1-4 lemon peel, 1-4 ounce shallois, 1-4 ounce sage, 1-4 ounce savory. Put 6 ounces of butter into a clean stew pan and gradually blend with it 6 ounces of flour; smooth it by adding 1-2 pint of the stock. In another pan put 1-2 pint of stock with 1-4 ounce each of grated lemon peel, shallots, sage and savory. Boil for 1-2 hour, strain, and rub the herbs through a tammy cloth; then blend the liquor with the thickening and strain all into the stock. Let it simmer over the fire for an hour with the squares of meat added, and then make ready the seasoning, as below. 52 SOUPS AND BROTHS. SEASONING. Two teaspoonfuls lemon juice, 2 teaspoonfuls mush- room catsup, i teaspoonful essence of anchovy, a pinch of cayenne, thin peel of i lemon, i pint of Madeira. The seasoning to be added must be 2 teaspoonfuls of lemon juice, 2 of mushroom catsup and 1 of anchovies ; the thin peel of a lemon and a pint of Madeira or sherry. Simmer 5 minutes, take out the lemon peel, then add the quenelles as for turtle soup, and if required brain balls and egg balls, as in the following receipts and the soup is ready for the tureen. It can be reduced by boiling to 4 or 5 quarts. MULLAGATAWNY SOUP, or MuLLAQHEE TAWNiE SOUP. This cel- ebrated soup, in such great favor with all who have resided long in India, owes its peculiar flavor to the currie powder with which it is invariably seasoned, .though it may be varied by attention to the following tried receipts: Ingredients veal, 4 Ibs. ; black pepper, 12 corns; allspice, 12 corns; water, 2 quarts, 4 onions, 2 tablespoon- fuls currie powder, 2 tablespoonfuls flour, i teaspoonful salt. This is Dr. Kitchmier's good though old fashioned receipt. Cut 4 Ibs. of a breast of veal into pieces about 2 inches by i, put the trimmings into a stew pan with 12 corns of black pepper, 12 corns allspice and 2 quarts water ; when it boils skim it and let it continue to boil i 1-2 hours, then strain it off. In the meantime fry the squares of veal and 4 onions in butter till they are nicely browned, put the broth to them, put it on the fire, skim it clean, let it simmer 1-2 hour, then mix 2 tablespoonfuls currie powder, 2 spoonfuls flour and a teaspoon- ful of salt with as much cold water as will make a baiter ; stir this into the soup and let it simmer another 1-2 hour, then serve with boiled rice. MULLAGATAWNY SOUP FOR FAMILTRS. Veal 3 Ibs., 3 quarts of water, i carrot, i turnip, i bunch herbs, 2 onions, 10 white pepper corns, i fowl or rabbit, 2 spoonfuls currie powder, 2 spoonfuls brown flour, a pinch of cayenne, i teaspoonful salt, i spoonful lemon juice, 2 spoonfuls cream. Take a knuckle of veal, about 3 or 4 Ibs. in weight, break the bones and put it in a stew pan with three quarts of water, a carrot, a turnip, a bunch of sweet herbs, 2 onions and 10 or 12 pepper corns ; stew for 3 hours, then strain off the broth ; take a fowl or a rabbit, skin and cut it into small pieces. These must be fried in butter till brown and put into the broth, which must stew for another hour, then mix in a basin 2 tablespoonfuls of flour browned before the fire, a pinch of cayenne pepper, a teaspoonful of salt, a tablespoonful of lemon juice and 2 tablespoonfuls of good cream. Rub it quite smooth and mix by degrees with the soup, which must simmer 1-2 hour longer and then rubbed through a sieve and served with boiled rice. GAME SOUP. A very good soup may be made in the season by SOUPS AND BROTHS. 53 taking all the breasts of any cold birds which have been left pre- ceding day. First pound the meat in a marble mortar ; then break the legs and other bones in pieces, and boil them in some broth for an hour; do the same with 6 turnips, mash them and strain them through a hair sieve with the meat that has been pounded ; strain off the broth in the same manner ; then put it into the soup kettle near the fire, but do not let it boil ; add thereto the prepared eggs and cream, stirring the same well with a wooden spoon. Be careful not to let it boil, otherwise it will curdle. PIGKON SOUP. Take 8 pigeons, cut down 2 of the oldest and put them with the necks, pinions, livers and gizzards of the others into 4 quarts of water ; let it boil till the substance is extracted, and strain it; season the pigeons with mixed spices and salt; and truss them as for stewing ; pick and wash clean a handful of parsley, cloves, young onions and a good deal of spinach ; chop them ; put 'these in a frying pan with 1-4 ib. butter, and when it boils mix in a hand- ful of bread crumbs ; keep stirring them with a knife till of a fine brown ; boil the whole pigeons till they become tender in the soup, with the herbs and fried bread. If the soup be not sufficiently highly seasoned add mixed spices and salt. PEPPER For (West Indian). This should be made in an earthen pot, which always remains by the side of the fire ; have the contents simmer, but do not boil. These should consist of an equal admix- ture of fish, flesh and vegetables seasoned with chilis or cayenne pepper and salt; the only attention it requires being occasional skimming and the addition of a little water when it gets too dry. Anything and everything may be put into it ; and as it should at all times be simmering by the fire, a good meal is always ready for any guest that may chance to come uninvited. NOODLES FOR SOUP. Beat up an egg and add to it as much flour as will make a very stiff dough. Roll it out in a very thin sheet, flour it and roll it up closely, as you would do a sheet of paper ; then, with a sharp knife, cut it off with short rings about like cab- bage for slaw. Flour these cuttings to prevent them from adhering to each other, and then add them to your soup while it is boiling. Boil 10 minutes. BEEF NOODLE SOUP. To i slightly beaten egg, i dessert spoon- ful water, a little salt, add enough flour to make a stiff dough. Work it thoroughly for 10 or 12 minutes; add flour when necessary. When soft cut off as much as is necessary at a time ; roll as thin as possi- ble, sprinkle with flour, and beginning at one side, roll it into a rather light roll ; then, with a sharp knife, begin at one end and cut it into very thin slices, forming little wheels or curls. Lay them on the paste-board, and let them remain one hour to dry; then drop them into one quart of boiling stock and cook 20 minutes. 54 SOUPS AND BROTHS. GERMAN NOODT.KS (Mrs. Heil Ross). Make up the desired quantity of flour with beaten eggs, a pinch of salt ; then work until perfectly smooth; roil, then cut through in sheets with a knife and boil until done, then pour off the water and add some butter and cream. Serve hot for dinner. BEEF SOUP. Three Ibs. of beef, 3 carrots, i turnip, i bunch cel- lery, 4 onions. 2 bunches leeks, tablespoonful salt, pepper to taste ; cut the meat into pieces the size of an egg, vegetables washed and scraped and cut in small pieces; put all into a large stewpan with 4 or 5 quarts of water. Boil gently for a whole day. Let it stand all night ; carefully remove the fat next day and add a pinch of cay- enne pepper; make boiling hot. SOUP (Mrs. Pr.ce, Virginia). Always observe in making soup to lay your meat in the bottom of the pan with a lump of butter ; cut the herbs and roots small and lay them over the meat ; cover it closely and set it over a slow fire.. This will draw out the flavor of the herbs and roots and make the soup much better. When your meat is almost dried up fill your pan with water. When done take it off and skim it. Set it in a warm place just before you dish up your dinner. N. B. Ochre, nutmeg, cymblings (squash), Irish po- tatoes, cut up very small, put them in an earthern pot with water, some slices of lean, sweet bacon, sojne green corn, a few onions, parsley, leeks chopped fine, Lima beans, tomatoes peeled and cut up, a small bunch of thyme, a chicken, thicken with flour and'but- ter, wet up with rich cream'. Add salt and pepper. COLORING FOR SOUPS (West Indian mode). Pare 3 medium- sized onions or 2 large ones and brown them well in an oven, then chop them fine. This will give a nice color as well as flavor to bruwn soup. Shells of green peas dried in the oven till brown, not black, will color and flavor soup nicely. The shells, if hung in a dry place, will keep all winter. COLORING SOUPS. Some prefer it because the soup looks better to the eye. SOUP GOOD INGREDIENT FOR. i 1-2 Ibs. beef, shoulder part, 1-4 Ib. bone, 31-4 quarts water, i oz. salt, a common-sized carrot, 5 oz. ; i large onion, 5 oz. with a clove stuck in it ; 3 leeks, 7 oz. ; i head celery, 1-2 oz. ; middle-sized turnip, 5 oz. ; parsley, i oz. This will make enough. SOUP (Mrs. Upshur, Virginia). i quart clams, i pint of their liquor, 3 pints of water, 1-2 slice of bread, a piece of butter the size of a nutmeg, 3 blades of mace, a few whole pepptrs and one bunch of sweet herbs. Cover it closely and stew 45 minutes. Strain it and add a cup of cream, which scald a little, before serving up the soup. OBSERVATIONS ON FISHES. 55 ASPARAGUS SOUPS. One quart can of asparagus in 1-2 gallon boiling milk, 4 tablespoonfuls corn starch, i of butter; nutmeg, pep- per and salt to taste. Heat the asparagus and strain through a coarse sieve, thicken the boiling milk with the corn starch dissolved in a little cold milk, add asparagus, salt, butter, pepper and nutmeg. Let all come to a boil. If the soup is too thick add more milk and serve very hot. GENERAL OBSERVATIONS ON FISHES. "The great deep" is crowded with inhabitants of various sizes and of vastly different constructions, with modes of life entirely distinct from those which belong to the animals of the land, and with peculiarities of design equally wonderful with those of any works which have come from the hands of the Creator. Experi- ence has taught us these facts. However, the history of these races, more or less, must remain forever in a state of darkness, since it is beyond the power of man to explore the depths in which they live, and since the illimitable expansion of their do- main places them almost entirely out of the reach of human ac- cessibility. The formation of fishes shows that they are in every respect adapted to the element in which they live, and there is no doubt that the form of the fish originally suggested the shape of the ship. But the velocity of the ship sailing before the wind is by no means to be compared to that of the fish. The largest fishes will with the great- est ease overtake a ship, play around it without any effort, and shoot ahead of it at pleasure. This arises from that flexibility which to compete with mocks the labors of art and enables them to migrate thousands of miles in a season without the slightest indications of fatigue. How wonderful. How adorably simple has the Supreme Being adapted certain means to the attainment of certain ends ! The principal instruments employed by fishes. to accelerate their motion are their air bladder, fins and tail. By means of the air blad- der they enlarge or diminish their specific gravity. In swimming the fins enable fishes to preserve their upright position, which act like two feet. The tail is an instrument of great muscular force, and largely assists the fish in all its motions, and in some instances acts like the rudder of a ship. WITH RKSPECT TO THI-; FOOD OF FISHKS. They are mostly car- nivorous and find their food almost universally in their own element. They even devour their own offsprings, seize upon almost everything that comes in their way, and manifest a particular predeliction for living creatures. They frequently engage in fierce conflict with their 56 OBSERVATIONS ON FISHES. prey. The animal with the largest mouth is usually the victor, and he no sooner has conquered his foe than he devours him. Innumerable shoals or armies of one species pursue those of another species, and with a ferocity that drives them from the frozen zones of the poles to the burning regions of the equator. In these antagonistic pursuits and hostile combats, fierce as fatal, many species must have become extinct, had not Nature, whose tender mercies are over all its works, provided means of escape in proportion to the extent and variety of the danger to which they are exposed. Hence the smaller species are not only more numerous, but more productive than the larger. From instinct they go in search of food and safety near shores and in shallow waters, where many of their foes are unable to follow them. The fecundity of fishes has been the wonder of those whose attention has been drawn to it. The greater number deposit their spawn in the sand or gravel and some on seaweed. It has been estimated that the flounder produces millions annually ; the cod spawns upwards of nine million eggs in one single roe ; the mack- erel five hundred thousand, a herring ten thousand, a carp two hundred and sixty-two thousand two hundred and twenty-four, a perch deposited three hundred and eighty thousand six hundred and forty, a female sturgeon seven million six hundred and fifty-three thousand two hundred. Many of the biviporous 'species bring forth two or three hundred at a time, and their young, at the moment they come into existence, commence sporting around their parent. IN REFERENCE TO THE LONGEVITY OF FISHES. It is affirmed that they surpass that of all other created beings, and it is supposed that they are, to a great extent, exempt from the diseases which the flesh of other animals is heir to. It is believed that the most minute species has a longer lease of life than human beings, though the ages of fishes has not properly been ascertained. In what light so- ever we look at the habits of the finny tribe that migrate through the different tracks of the ocean and have their homes in the watery realm, in a solitary capacity or in multitudes which would baffle the skill of the greatest mathematician to number, they are alike wonderful to those who look from the thing created to the benign Creator, who is as infinite as immeasurable in wisdom, and consider with exalted admiration the sublime beauty, vari- ety, power and grandeur of his productions, as manifested in the handiwork of his boundless creation, and yet with due humility and profound adoration call him our Father. Fish as an article of human food in its nutritive capacity is infe- rior to animal, or what is called butcher's meat, and has ever held a secondary place in the science of gastronomy as a large element in DIRECTIONS FOR CARVING FISH. 57 the happiness of mankind, and here I will give an extract from Beeton's remarks on fish. " Among the Jews of old it was very little used, a ! though it seems not to have been exactly interdicted, as Moses prohibited only the use of such as had neither scales nor fins. The Egyptians, however, made fish an article of diet, not- withstanding it was rejected by their priests. Egypt, however, is not a country favorable to the production of fish, though we read of the people when hungry eating it raw, and of epicures among them, having it dried." FISH, AND How SPREAD OVER THE COUNTRY. The spawn is put into balls of mud, which can be transported to any part of the country and put in pools or lakes, either large or small, but the small ones are the better. (This is a Chinese custom.) The fish are fed on a very singular vegetable which grows on the surface of the water and multiplies during the night time with almost in- credible rapidity. The larger fish consume in immense quantities a certain long coarse grass which grows wild in hot places or by the margins of ponds. This is thrown into the ponds, when the fish eat it at pleas- ure. Artificial ponds can be made almost anywhere in China. DIRECTIONS FOR CARVING FISH. In carving fish the following directions apply : IN CARVING SALMON. It is only necessary to take care to avoid breaking the flakes unnecessarily by attempting to divide them at right angles with the long axis of the fish. There is a great differ- ence in the flavor of the back or thick part, and the thin part. A cod's head and shoulders is a most troublesome dish to carve, because if well boiled it looks whole until touched, and then it crum- bles to pieces in the most trying way to the inexperienced carver. As in the salmon, so here, the thick and thin parts are not equally prized by all, and should be served according to choice, togeth- er with many other titbits about the head. Close to the back bone is the sound, the flavor of which is patronized by most peop'e, though not by all, as is the case with the liver also, each of whi- h should be divided into portions suited to the size of the party ana their respective wishes onj.he subject. Soles are carved much in the same way as Salmon, when they are of any size, but small soles are completely divided into two or three pieces by the knife, which requires a slight twist in order to do this with ease; ladies with weak wrists have great difficulty in effecting this seemingly simple operation, but some strength will en- able any bungler to do it ; yet a little knack will make up for the 5$ REMARKS ON FISH. deficiency in this regard, and place the delicate lady's hand on a level with that of the most powerful man. The exact method, how- ever, can scarcely be described, and must be watched and imitated in order to insure its being caught by the learner. Some people pre- fer to remove the whole of the flesh in the same way as in carving turbot, but this only answers for the large soles. Turbot requires peculiar carving, because unlike other fish its skin and fins are thought a great delicacy. It is only necessary to carry the blade of the knife down to the bone along the middle, and then to make similar deep and clean cuts at right angles to this each way to the fins, a portion of which should be separated and kept with each square of fish, so as to avoid that hacking of the fins in pieces afterwards, which is by no means slight. When this part is not ap- proved of, it is very easy to leave the fin attached to the bones be- low. Mackerels are split at the tail and the upper half raised at that part from the bones, after which the bone is removed from the lower half of the fish, and that in its turn is served either in one piece or divided into two, according to its size. Many other small fish are carved much in the same way ; that is, either serve them whole or divide them wilh the knife into sections, according to size, the thick and thin part of the fish, and there- fore most people like to be asked which part they prefer. This being done, the knife is carried down the bone longitudinally and removes a thick slice of either or both, according to choice. VARIOUS REMARKS ON FISH. If lemon juice can be had fish cooked in almost any fashion should b'e served with it. It promotes health. NOTE Tomato or Worcester catsup is a substitute, but not a very good one. Fish affords phosphorous for the brain, which it needs. FISH, THE FLESH. -Is refreshing and often exciting, and as an article of diet it should be more common than it is, as it tends to purify the blood from the impurities it receives from partaking of animal food. If taken at the commencement of a meal it tends to promote digestion of those articles of food which form the more solid portion of the meal. RE-COOKING BOILED FISH. Cut into small pieces 2 Ibs. of cold codfish, scald in 2 cups of sweet milk, then stir together 4 ozs. of sweet butter and a tablespoonful of corn starch, the b'eaten yolks of 3 eggs ; pepper and salt to taste. Butter a dish, then put in first a layer of fish, then one of the starch mixture, and REMARKS ON FISH. 59 thus continue, leaving the paste on the top. Bake 45 minutes in a moderate oven. TOM CODS. Are cooked very much as the smelts, not carved, and are considered the most delicious fish in the market. FLAVORING FOR FISH SAUCE. Take walnuts fit for pickling, pound them, let them stand for 24 hours, then press the juice from them, pour off the clear; to every pint of juice put i round of anchovies, set it over the fire till the anchovies are dissolved, strain it and add i ounce of shallots, 1-4 ounce of mace, 1-4 ounce of cloves and of Jamaica pepper with 1-2 pint of the best pure fruit vinegar; boil it 1-4 hour; when cold bottle for use. A large tablespoon- ful is enough for nearly 1-2 pint of butter. It will keep good for 3 or 4 years. It is very good to put in brown gravies and hashes, One hundred walnuts will make about i pint. MODE OF COOKING FISH AT SEA, by French and Ilalian fishermen on the Mediterranean. The fish is knocked in the head, and with- out scaling or opening it the fisherman puts it over a clear charcoal fire or upon a gridiron, where it remains till cooked, basting it with sweet or olive oil. When sufficiently done, as soon as opened a flood of its own juice gushes forth, and the entrails having become hard, are taken out cleanly and thrown overboard. CODFISH. Should not be allowed to boil, as that hardens it ; remove the skin and place the fish in water, then cut it up and simmer till tender. To PRESERVE FISH FOR TRANSPORTATION. Take the fish fresh from the water and fill the mouth with bread crumbs saturated with brandy ; pour a little in the stomach ; pack in straw a short time af- ter and it will keep for 10 days. When wanted for use put the fish in fresh water. In a few hours they are ready. To REMOVE THE SCALES FROM FISH. Lay the fish in a deep dish or in the sink and pour souie scalding water over it, then take a knife and remove the scales at pleasure; then clean and wash your fish. Then cut up and put the pieces in the coldest water to harden them. Then boil or fry them for 20 minutes, then season them with pep- per, salt (oil if fried), lemon juice, chopped parsley and some grated nutmeg. Turn the fish over several times in the seasoning, so that it may be penetrated by it. FISH AS A DIET. Dr. Merryweather says: A fish diet is a great humanizer of the tempers of mankind. Its consumption tends won- derfully to render them more kindly to one another, and consequently 'tames the passionate disposition to crime. As carnivorous animals are always the most fierce and violent, so become human beings who have carnivorous stomachs. Could such stomachs have an occa- sional respite by the consumption of fish, the world would be the 60 TO COOK FISH. better for it. I speak as a medical man, and firmly assert that many maladies would be mitigated, and perhaps annihilated by such a pro- cess. HABITATION OF THE SALMON. Walton has styled the salmon the "king of fresh water fish." It has never been found in warm lati- tudes ; it lives in both .fresh and salt water. PRESERVE THE SPAWN OF FISHES FOR TABLE USE. (Miss Hap- per.) Pack them as fish in rock salt. HOW TO COOK FISH. CALADONIAN RECIPE FOR DRESSING FISH. Boil the livers of the fish and make them into forcemeat as stuffing balls, without meal, onions, pepper and salt ; put the water on with some cold butter and whole onions, and when the onions are sufficiently boiled put in the fish and stew them with their heads on, season- ing with salt and cayenne pepper ; add the balls also. BAKED FISH. After the fish is thoroughly cleaned, salt and pepper well, then dredge thickly with flour or corn meal by turning the fish in it ; cover the whole with lard by rubbing on with a spoon ; pour water over the whole, say about i pint. Bake in a quick oven until a nice, rich brown ; to be eaten with melted or drawn butter. BROWN STEWED FISH AND SAUCE. Boil the frsh in an ordinary fish pan, then make a sauce of 18 ginger crackers, i cup of molasses, 1-2 cup of good cider vinegar. Moisten plentifully with the boiled fish water, throwing away the balance; boil till the crackers are soft, then pour it over the fish in the pan and let it come to a boil, then serve. Season to taste while cooking. To STEW FISH. (Maison Dore.) Put into a sauce par) either cold or hot water with a few slices of onions, carrots and a couple of bay leaves or more, according to the size of your fish. Thyme, cloves, whole peppers, some celery, a few sprigs of parsley chopped, salt and vinegar. Let cook gently until the flesh comes easily from the bones. To test it, have a thick needle, pass it through your fish, let it remain just a few seconds. If warmed thoroughly when you take it out the fish is done. BOSTON FISH BALLS. Eight ounces codfish, 3 ounces chopped suet, a small lump of butter, a teaspoonful of bread crumbs, pepper, salt and nutmeg and a teaspoonful of anchovy sauce. Pound all together in a mortar with an egg, divide into small cakes and fry them. YOUNG CODFISH ROASTED. Get the fish vender to dress -your fish, salt and pepper it, spread flat on a board and confine it with cords and stand the board up before a brisk fire to toast the fish; TO COOK FISH. 6l when sufficiently brown on one side untie it, and by means of a tin sheet or dish turn it on a gridiron, that the other side may brown. Do not break it in turning it over. Take up and pour hot melted butter over it and serve hot. Other fish can be cooked in the same way. To BOIL COD. Cut off the tail, which should be useless before the other part is done enough; rub well the inside, without washing ; let it lie from one to two days and boil in plenty of water, with a handful of salt; garnish with the boiled roe and liver, small flounders, king or pan-fish nicely fried. The tail cut may lay in salt for a few days and be boiled and served with egg sauce or parsnips mashed with cream and butter, or may be broiled fresh or fried in fillets or slices and served with oyster sauce, or a sauce made of 1-2 a pint of veal gravy, a glass of red wine, 2 king fish chopped, white pepper, salt and a few pickled oysters and thickened with a little flour worked in butter. Boil up and skim the sauce , place the slices neatly on a dish and pour it around them ; garnish with slices of lemon. COD'S SOUNDS BOILED. Soak them 1-2 hour in water and vine- gar with some lemon peel or two bay leaves, pepper and salt ; when done cover it with a sauce made of melted butter, oysters, capers, a teaspoonful of vinegar and a little cayenne pepper. COD SOUNDS. They should be well soaked in salt and water and thoroughly washed before dressing them. They are considered a great delicacy, and may either be broiled, fried or boiled ; if boiled, mix a little milk with the water. FRESH CODFISH. Lay it in a kettle of cold water with salt and a bit of saltpetre, and boil it till thoroughly done or breaks in flakes. Serve with melted butter and any sauce you may prefer. MY WAY TO COOK CODFISH. To i bowl (i pint) of codfish picked fine, add 3 pints of cold water, put over the fire and heat or boil five minutes, pour off the water and add to the fish while it is hot i tablespoonful butter and 3 eggs, stir very quickly, and pepper and salt to taste Serve hot. COD A LA MAITRE DE HOTEL. Two slices of cod, 1-4 Ib. of butter, a little chopped shallot and parsley ; pepper to taste ; 1-4 teaspoonful grated nutmeg or rather less, when the flavor is not liked; the juice of 4 lemons. Boil the cod, and either leave it whole, or what is better, flake it from the bone and take off the skin ; put it into a stew-pan with the butter, parsley, salt, pepper and nutmeg. Melt the butter gradually, and be yery careful that it does not become like oil; when all is well mixed and thoroughly hot add the lemon juice and serve. Use the remains of cold fish; cook 1-2 hour. The employment of catching codfish is exceedingly fatiguing, owing to the weight of the fish. 62 TO COOK FISH. CODFISH FOR FRIDAY DINNER. One quart of picked codfish, i pint of bread crumbs, i cup of cream, 1-4 Ib. butter, i teaspoonful black pepper ; wash the fish thoroughly and soak over night in cold water ; when ready to use pick it fine, put it in a baking-dish in layers with the crumbs and pepper, adding a little mustard, if you like it, over the top layer, which must be crumbed ; spread with softened butter and pour the cream or new sweet milk over the whole and bake 30 minutes. FRIED COD. Flour the pieces and sprinkle cayenne pepper on them and fry brown. Cotton seed oil is excellent to fry fish in. To STEW COD. Season it high with pepper and salt, and add a little wine and lemon juice, or some nice sauce with butter rolled in flour. To CRIMP COD. Lay small pieces in half vinegar and salt for 4 hours, then cook them in any way you may prefer boiled, fried or broiledT CODFISH BALLS. Boil 3 Ibs. of codfish slowly, after soaking it in cold water the night before ; boil some large potatoes and .mash them fine; while warm, add a large spoonful of butter, in the 'proportion of 1-3 codfish and 2-3 mashed potatoes, make it up with 4 eggs and a cup of milk, then make it with your hand as you would a biscuit, about i inch thick, and fry brown in hot lard or salt pork. Boil some eggs hard and cut them in halves and put a piece in the center of each ball and send to table in a flat dish. COD'S HEAD was stuffed with a quart of oysters, onions and a bunch of sweet herbs, and the mouth firmly closed. From Crom- well's Cook Book. THE SAUCE FOR IT. Oyster liquor, 4 anchovies, sliced onion, melted together in a pint of white wine! This was poured over the cod's head ; a little nutmeg was then grated over the fish, when it was served up, and the edges of the dish being garnished with slices of lemon. Cromwell's Cook Book. CODFISH PUFFS. (Mrs. B. Receipt the same as for codfish balls put in an earthen baking dish ; smooth over the top and put on some butter, then in a hot oven to bake FLAKED FISH. Make a sauce by dredging some flout into 2 ozs. of hot butter in a stew pan; add 1-2 Ib. of codfish nicely flaked, 2 spoonfuls of cold butter, a spoonful each of anchovy sauce and mixed mustard, i teacupful of cream, some pepper, salt and a few bread crumbs, make hot and serve as it is, or you may pour it into a but- tered dish with the addition of a few bread crumbs and brown the top in an oven. SALT CODFISH. Sufficient water to cover the fish ; wash the nsn and lay it all night in water with 1-4 pint of vinegar ; when thor- TO COOK FISH. 63 oughly soaked take it out, see that it is perfectly clean and put in the kettle with sufficient cold water to cover it. Heat it gradually, but do not let it boil much, or the fish will be hard. Skim well, and when done drain the fish and put it in a napkin garnished with hard boiled eggs ; cut in rings. SALT FOR BOILING FISH. Allow 2 teaspoonfuls of salt to every quart of water; allow 15 or 20 minutes for boiling every pound of fish. In boiling fish it will sink to the bottom, and does not rise to the surface till done. When it does so it is a sure sign that it is sufficiently cooked. SOAP ROOT AND FISH. The Indians use this bulb to catch fish in very large quantities, finding the place where the trout collect together in a hole in some stream. They beat up the soap root and throw it in the water, which stupefies the fish and causes them to float to the surface of the stream, when they may be taken. Flying fish come in the spring and leave in the fall ; abound in the waters of the Santa Cruz coast. Cooked as herring. HERRINGS BOILED. Boil very slowly 6 herrings 20 minutes in plenty of salt and water, then make a sauce of 1-2 cup of sweet cream in a sauce pan on the fire ; when it boils add a small cupful of new milk and a spoonful of fresh butter, pepper and salt to taste, and the juice of 1-2 a lemon ; place upon a dish, pour the boiling hot sauce over and serve at once. FRESH HERRINGS BROILED WITH DIJON SAUCE. Herrings can be bread crumbed and fried, but they are better dressed in the follow- ing fashion : Wipe them well with a clean cloth and cut three incisions slantingly upon each side, then dip them in flour and broil very slowly, when done sprinkle a little salt over, place them on a napkin on a dish, then garnish with parsley and serve with salad, or the following sauce in a boat, made in a stew-pan : 8 tablespoonfuls of melted butter, 2 tablepoonfuls of French mustard, or i of American or English, a tablespoonful of fresh butter, a little pepper and salt ; when about to boil, serve. BAKED HERRING. Scale, wash and dry them well in a cloth, lay them on a board, pound some black pepper and cloves to- gether, and mix them with 4 times the quantity of salt, and rub the fish all over. Lay them straight in an earthen dish (a deep dish is best) ; cover them with vinegar and a fe\v bay leaves. Tie strong paper over the top of the dish and bake them in a moderate oven for 1-2 an hour or longer. They are good eaten either hot or cold, and will keep a long time if well covered. Mackerel and trout may be dressed in the same way. 64 TO COOK FISH. To FRY HERRING. If fresh, scale and dry them well, dredge them with flour and fry them in butter or bacon grease; when done, set their tails one against the other in the middle of the dish. Fry crisp a handful of parsley, take it out before the color changes, lay it around the herrings and serve them up with melted butter, parsley and mustard. If the herrings are salt, soak them 24 hours, hang them up to dry and fry them in lard. To BROIL FRESH HERRINGS. Scale and wipe them perfectly clean ; rub the bars of the gridiron with mutton suet or fat bacon ; have a clear fire, lay them on, and when nicely browned turn them. Serve very hot, with cold butter. To BROIL SALT HERRINGS, MACKEUEL, ETC. When taken from the brine wash them in two waters, and lay them in plenty of water and let them soak for 6 hours. If very salt, which can be known by tasting one of the fins, change the water. It is better to add 2 or 3 teaspoonfuls of vinegar. But if the fish are hard and dry, use a tablespoonful of soda instead of the vinegar. When sufficiently fresh, take them irom the water and wipe them well and dry. Have your gridiron very clean by rubbing the bars bright, grease them with suet or lard, but not too much, otherwise the grease wil drip on the coals and impart a disagreeable odor and taste to the fish. The gridiron should be hot, but not enough so as to scorch them ; there should be no smoke or blaze about it. Lay the fish open, the skin sides down ; turn ft once ; when done, place over it a hot dish ; re- verse the gridiron ; pour 1-2 a cup of water over the fish. Let it remain 5 minutes; pour off the water ;' butter and pepper it well; garnish with hard-boiled eggs, sliced, or use egg sauce or season with lemon juice or any flavored vinegar. The dish should be served hot and sent to the table without delay. Worcestershire sauce is an excellent seasoning. FISH STOCK WITH HERRINGS CUT UP. Put the fish on in cold water; when done, pour the water off, put butter on a tin plate, then a layer of sliced Irish potatoes, chopped parsley and onions ; then put on a layer of stock fish and the herrings, then a layer of butter, pepper, salt, potatoes, onions and parsley, and continue till the tin plate is full, and let the last layer be of the vegetables with pepper and salt. Set in the oven and bake slowly. To STEW MACKEREL. After removing the head, the fins and the tail, open the fish and take out the hard roes and dry them with a cloth, then dredge them lightly with flour, place three of them in a stew-pan with a lump of butter the size of a black walnut to each fish ; put into a small basin a teaspoonful of water, a tablespoonful each of finely chopped onions and parsley, a blade or two of mace, a little pepper and salt, a tablespoonful of Anchovy essence, a small TO COOK FISH. 65 teacupful of ale or porter (if not bitter) ; add a tablespoonful of grated bread crust toasted a light brown ; pour all these ingredients over the fish, and let them stew gently for 20 minutes; have ready the yolks of 3 eggs well beaten. When the fish is sufficiently done, take up some of the gravy and mix gradually with the eggs, pouring them on the fish ; shake the stew-pan a little over the fire to thicken the whole, but not to curdle the eggs ; the soft roes added are an improvement. Have ready more grated crust, and having placed the fish whole in the dish, shake a little of the grated crust over the whole, so as to make it of a handsome brown. If the gravy is too thick, more water may be added, also a glass of sherry ^if liked. The recipe should be carefully followed. SOUSED MACKEUEL. Wash the mackerel clean, boil in salt and water, then take it up ; take some of the boiled water and the same quantity of vinegar, heat very hot with some whole peppers and cloves, and pour it over the fish in an earthen or wooden vessel. In three days it can be used. FENNEL BUTTER OR SAUCE ESPECIALLY FOR MACKEREL. Mix a good tablespoonful each of butter and flour with a wooden spoon, so as to form a paste, before putting it on the fire, then add to it a cupful of water, with an even teaspoon ful of salt, a good pinch of black pepper ; set on the fire ; stir it constantly until it comes to a boil, then add a heaped tablespoonful of fennel chopped fine, stir it and set to boil a moment, then add a spoonful of butter. Serve hot in a boat. If desired a spoonful of vinegar may be added. BOILED MACKEREL. Boil in salt and water with fennel, parsley or any piquant seasoning. BAKED MACKEREL. 4 middling-sized mackerel, a nice, delicate forcemeat, 2 spoonfuls of butter, and pepper and salt to taste. Clean the fish ; take out the roes and fill up with forcemeat and sew up the slit, flour, put them on a dish, heads and tails alternately, with the roes between each layer, and put on some little pieces of but- ter. Sufficient for 6 persons. Mackerel die as soon as taken from the water. To BOIL HERRINGS. Having scaled and cleaned the fish, dry them well and rub them over with a little salt and vinegar. Fasten the tails in their mouths and lay them in a fish plate. Put them in the water as soon as it boils at.d let them remain 1 2 minutes. On taking them up, let them drain, and then turn the heads into the middle of the dish. Serve with butter and parsley and garnish with scraped horseradish. To FRY PIKE. Bone the Pike, cut the fillets in thin pieces, dip them in egg and crumbs of bread, fry in hot fat. BAKED PIKE. Scale the fish, take out the gills, wash and wipe 66 . TO COOK FISH. it thoroughly dry, stuff it with force meat, sew it up, and fasten the tail in the mouth by means of a skewer, brush it over with egg, sprinkle with bread crumbs and baste with butter before put- ting it in the oven, which must be well heated. When the pike is of a nice brown color cover it with buttered paper, as the out- side would become too dry. If 2 are dressed a little variety may be made by making one of them green with a little chopped pars- ley mixed with the bread crumbs. Serve with melted butter. Baked more or less than i hour. To STEW PIKE. Make a browning with butter and flour and put it into tlje pan with a pint of red wine, 4 cloves, 12 small onions parboiled and some pepper and salt ; cut the fish in pieces and stew the whole gently. When done take it out and add to it a spoonful of capers chopped small and some walnut or tomato cat- sup. Boil it a few minutes and pour it over the pike. Garnish with fried bread. CREAM SAUCE FOR BAKED PIKE. A couple slices of onion, salt, 2 ounces of butter and i pint of sour cream for 3 Ibs. of pike; bake it in a hot oven for 20 minutes ; during the time baste several times with its own broth ; stewed with bread crumbs and Parmesian cheese. When done mix the sauce with a little vinegar and lemon juice, pour it over the fish, taking out the bay leaf and slices of onion. To BOIL PIKE IN ITS OWN JUICE. It is better to dress it as soon as taken from the water ; the pike are scalded, drawn and cut in pieces or slices, then washed in cold water and put into a stew pan. Then pour over a glass of white wine, add a few onions, some bay leaves, salt, mace, some finely chopped anchovies ; cover it and boil it together for 1-2 hour. When you dish it up take out the on- ions and bay leaves. Put the fish on the dish and pour the gravy over it. CRIMPED SALMON. Salmon is frequently dressed in this way at many fashionable tables, but must be very fresh and cut into slices 2 or 3 inches thick. Lay these in cold salt and water for i hour ; have ready some boiling water (6 ounces of salt to each gallon of water) and well skimmed; put in the fish and simmer gently for 1-4 hour, or rather longer should it be very thick, garnish the same as boiled salmon and serve with the same sauce. Cook 1-4 hour, more or less, according to size. N. B. Never use vinegar with salmon, as it spoils the color and taste of the fish. SALMON CUTLET WITH CAPER SAUCE. Carefully remove the bones and skin of a piece of salmon, then cut it into slices 1-2 inch thick and flatten it on the chopping board with a cutlet but dipped in TO COOK FISH. 67 water. Then cut these slices into uniform size, place them in a flat, well buttered baking pan, sprinkle salt and pepper over them, and 10 or 12 minutes before wanted put them into the oven with a sheet of buttered white paper over them. Put all the trimmings of the salmon into a sauce pan with chopped carrots, onions, thyme, pars- ley, a bay leaf, a few cloves, some whole pepper : salt to taste and a little more than a pint of good stock. Leave this to boil gently till reduced 1-2. then strain the liquor into a basin and remove any fat that may be. Melt a piece of butter the size of a guinea's egg, add to it a teaspoonlul ot flour and stir it on the fire till it is well colored, Add the liquor to this and continue to stir until the sauce boils, then add a heaped teaspoonful of capers ; pour the same over the capers and serve. To BOIL SALMON. Clean it carefully, boil it gently and take it out of the water as soon as done. Let the water be warn) if the fish be split. If under done it is very unwholesome. Shrimp or lob- ster sauce. IRISH PICKLE FOR SALMON. Equal parts of vinegar, white wine and water. Boil it with white ginger, mace, cloves, pepper and horse- radish. Take out the latter when sufficiently boiied arid pour the pickle over the salmon previously boiled in strong salt and water. YORKSHIUE RECIP;-: TO DRESS DKIKD SALMON. Pull some dried salmon into flakes, have ready some hard boiled eggs chopped large, put both into a pint of cream with 2 ounces of butter rubbed up with a teaspoonful of flour ; skim it and stir till it boils, make a wall of mashed potatoes round the dish and put the fish in the center. To STEW SALMON. Half fry them in butter after cutting it in nice pieces, then take them out and put into the pan a quart of wa- ter and a sliced onion, replace the fish in the pan and let them stew gently for 20 minutes or 1-2 hour, according to size. When taken out squeeze a lemon over the pan and thicken the liquor with but- ter and flour. Having given it a boil, strain it through a hair sieve over the fish and serve with oyster and shrimp sauce. Several kinds of fish may be done in the same manner. Scraped horse- radish, sippets of bread and fine parsley may be served with it. SALMON CREAM. When you open your can pour off all the liquid, fill it with boiling water, seasoned with 1-2 a teaspoonful of salt; then set the can in a vessel of boiling water and let it heat through ; shred the fish, allowing i Ib. of fish to each pint of milk and 2 ozs. butter stirred into i spoonful of flour; boil the milk, rub the flour and butter together. If liked, boil an onion in the milk, then strain it out, then stir the flour and butter into the hot milk, boil till thick, season to taste with pepper and salt ; pour into a pudding dish, then some white sauce, sprinkle over some bread crumbs and thus con- 68 TO COOK FISH. tinue till the dish is full. Let the last layer be of crumbs, then bake a nice brown on the top. To DRESS SHAD. One shad, oil, pepper and salt; scale, empty and wash the fish carefully and make 2 or 3 incisions up the back ; season with pepper and salt and let it remain in oil 1-2 an hour; broil it on both sides over a clear fire and serve-with caper sauce. BAKED SHAD (M. H.'s Recipe). Clean, wash and wipe the fish, which should be a large one; make a stufl&ng-of bread crumbs steeped in sweet milk, butter, salt, pepper and sweet herbs moistened with beaten eggs ; stuff the shad and sew it up. Lay it in the bak- ing-pan with a cupful of water to keep it from burning and bake an hour, basting with butter and water until it is tender throughout and well browned. Take it up, put it in a hot dish and cover tightly, while you boil the gravy with a great spoonful of catsup, a table- spoonful of browned flour, which has been wet with cold water, the juice of a lemon, if you wish to have it very fine, a glass of sherry or madeira, garnish with sliced lemon and water cresses. You may put the gravy around the fish or serve in a sauce-boat. Of course you take out the thread with which it has been sewed up before serv- ing the fish. MRS. HALE'S RECIPE FOR BROILINU SHAD. Empty and wash the fish with care. Do not open it more than necessary to do this ; fill it with forcemeat and its own roe. Oysters are good when in season ; sew it up ; fasten it with fine skewers securely : wrap it thickly with buttered paper; broil gently over solid coals, without the least smoke, for one hour Or one of medium size may be broiled on a gridiron in 20 minutes. Serve upon a hot dish, and lay a good piece of butter upon the dish. BOILED FRESH SHAD. Clean, wash and wipe the best roe shad, cleanse the roes thoroughly, and, after sailing both fish and roes, wrap them in separate cloths and lay them side by side in the fish kettle, covered with salt and water, and in proportion to their sizo, boil them for 1-2 or 3-4 of an hour. Serve upon a hot dish. Lay the roes around the fish and pour over drawn butter mingled with chopped eggs and parsley, or e_;g sauce. Garnish with capers, or 'nasturtium flowers, or p >d<, and s : !ces of hard boile 1 eggs. To FRY SHAD. Clean them ihorougtyy ; cut in slices of the proper size to help at the table; wipe them dry. Beat one or two eggs well together, and with an egg-brush put the egg evenly over the fish, or the pieces may be dipped in the egg. Be sure that every part is covered with the beaten egg. Roll them in bread crumbs. Shak off the loose crumbs and fry in hot lard. Fry the thick parts a feu minutes before putting on the thin. Have plenty of lard to cover the fish. Do not put in till the lard boils, or the fish will not be firm TO COOK FISH. 69 and crisp. If there are eggs or roe, fry them. Shad and other fish may be rolled in corn meal, sifted fine, or in flour, before being fried. Either way is good. This recipe will do for frying any kind of fish. SHAD AXD ROCK ROES. These may be fried in hot lard, or beaten up with eggs and fried in small cakes. If boiled, wrap them up in a cloth and throw th^in in boiling, and dress with butter sauce. BAKBECUED SHAD. Take a fine, large shad, put it in a pan and season with cayenne pepper and a small teaspoonful of sugar ; put one large spoonful of butter and lard mixed, on it, and a little salt. Mix vinegar and water, equal parts; and pour on enough to cover it. ilake slowly for one hour. PICKLED SHAD. Two gallons of rock salt, 1-2 gallon alum salt, i Ib. of brown sugar and 4 oz. saltpetre. This is sufficient for two dozen shad, if large ; then commence by putting first a layer of the salt, powdered and well mixed, at the bottom of the barrel, then the well-cleaned shad, the skin side downward, then another layer of salt, and thus continue till you have used all the ingredients, then put the salt last, and press the whole down with a board and weight on the top. Look at it in a week; if there is not brine, make some more and put it over the shad. N. B. If the fish is not clean it will draw flies. CORNED SHAD. Clean, wash well and split open a fresh shad ; mix i teaspoonful cayenne pepper and i of brown sugar; lay the shad upon a flat dish and rub it gently on the inside with pepper and sugar. Next morning broil nicely, and put bits of butter on it, and you will find it superior to salt corned shad. BAKED TURBOT OR SHEEP'S HEAD. Prepare a stuffing of pepper, salt, butter, a bit of fat sweet bacon, mince fine an onion, shallot, bread crumbs and the yolks of 2 eggs. After rubbing the fish with butter, and sprinkled pepper and salt on it, place it in the stew-pan or a long tin pan, bake it until it is thoroughly done. To BOIL TUKBOT. Must be for boiling in the nicest order and of the proper size; the fish must be set in sufficient cold water to cover it all over completely ; throw a handful of salt and a glass of vinegar into it, and let it gradually boil; be very careful to skim it thoroughly, so that nothing remains to mar the beauty of the color. Serve it garnished with a complete fringe 'of curled parsley, lemon and horse- radish. The sauce must be of the finest lobster, bloater butter and plain butter, served in separate tureens. TUKBUT A LA CkEME (Mrs. F. B. L.). Add by degrees a table- spoonful of flour stirred up with a small portion of milk till perfectly smooth, then gradually stir it into a quart of milk in a stew-pan on the fire, then put in a teaspoonful each of chopped onion, parsley, salt, some red pepper. Stir over the fire until it becomes a little 7O STEWS, ETC. thick, then add a large tablespoonful of butter. Lay a little of this sauce on the bottom of a dish, then a layer of fish, picked free from the bones, alternately, until all your material is used up Sprinkle bread crumbs over the top and bake 1-2 hour. Any kind of cold fish will do. FttOGS. STEWED FROGS. After skinning the hind legs, parboil them a few minutes, then fry them a light brown in butter, after dipping them in flour. Chop a little thyme, parsley, a little pepper and salt, an onion or garlic sliced fine, mix the whole in a little wine vinegar and water and pour it on the frogs and stew till tender; add the yolk of one beaten eg-; to each frog and serve them hot. It is equal to or better than chicken, fur I ate them several times without knowing it, believing that it was the best prepared chicken I had ever eaten, while a passenger on an Oriental and Peninsular steamer. FRIED FROGS. Wash' the hind legs of some frogs, clean and dry them. Mix together some salt, pepper and finely-chopped parsley and strew the mixture over the frogs. Let them stand for a few minutes, then turn them in flour, beaten up egg and finely-grated bread crumbs in the same manner as calves' brains, and finish in the same way. EELS. STEWED EELS. Cut 2 Ibs. of eels 4 inches long, put in a stew pan with one large onion, some parsley, a teaspoonful of mace and all- spice together, 1-2 pint of port wine and 1-2 pint of gravy; a small portion of bloater paste, 2 spoonfuls of mushroom catsup ; let them stew 3-4 of an hour, strain the gravy, thicken it, add salt and pep- per with the juice of 1-2 lemon, boil it 5 minutes, add the eel and 12 buttons of onions, boil till tender. Trout and salmon may be dressed in the same way. To FRY EELS. Clean them thoroughly, cut them in pieces, sea- son them with, pepper and salt, beat up an egg and dip the-eels therein, after which strew some crumbs over them, then fl< ur and fry them in butler or lard; strain them when done and serve them with plain butter, the juice of a lemon or parsley and butter; gar- nish with crisped parsley. CHOWDERS. CHOWDER No. i (Common sense.) Take i pound of salt pork, cut it into strips and soak in hot water 6 minutes, cover the bottom of the pot with a layer of this ; cut 4 Ibs. of cod or sea bass into OYSTERS. 71 pieces 2 inches square and lay enough of these on the pork to cover it, follow with a layer of chopped onions, a little parsley, summer savory and pepper, either black or cayenne, then a layer of but- ter crackers, or whole cream crackers which have been soaked in warm water until moist through, but not ready to break. Above this lay a stratum of pork and repeat in the order as above : onions, seasoning (not too much), crackers and pork until your materials are exhausted. Let the topmost layer be butter crackers well soaked. Pour in enough cold water to cover all barely ; cover the pot, stew gently for i hour, watching that the water does not sink too low. Should it leave the upper layer exposed replenish cau- tiously from the boiling tea kettle ; when the chowder is thoroughly done take out with a perforated skimmer and put into a tureen. Thicken the gravy with a tablespoonful of flour and about the same quantity of butter. Boil up and pour over the chowder. Send sliced lemon, pickles and stewed tomatoes to table with it, which the guests may add if they like. CATFISH CHOWDER (common sense.) Skin, clean and cut off the heads. Cut the fish into pieces 2 inches long and put into a pot with some fat pork cut into shreds ;' a pound to a dozen medium sized fish, 2 chopped onions, or 1-2 dozen shallots, a bunch of sweet herbs and pepper. The pork will salt it sufficiedtly ; ste\v slowly for 3-4 hour, then stir in a cup of milk thickened with a tablespoon- Jill of flour ; take up a cupful of the hot liquor and stir a little at a time, into 2 well beaten eggs. Return thh to the pot, throw in 1-2 dozen soda or butter crackers split in half, let all boil up once and turn into a tureen. Pass sliced lemon or cucumber pickles, also sliced, with it. Take out the backbones before serving. CHOWDER (Southern.) Fry in a large pot some pieces of fat pork well seasoned with pepper; when done remove the pork and put in some siices peeled onions, then some fresh fish, catfish, rock sea bass, codfish, pike or halibut, with a layer of sliced Irish potatoes ; add i pint of milk thickened with a little flour. OYSTERS. OYSTER CULTIVATION. Interior salt lakes are favorable to the cul- tivation of the oyster, and for this purpose the ancients resorted to them. To arrest the drifting ova, hurdles of brush, turf, walls of stone and enclosures of posts were used, as the ova will attach itself to anything by a calculus growth emanating from the shell itself. Tranquil waters are best. The French use sluices covered with a cement stuck in the oyster beds. They thrive better in a semi-tropical climate. The Lynn Haven bay oysters and Ceylon oys- 72 OYSTERS. ters are the largest and best known, and might be cultivated with suc- cess in the salt marshes and peaceful coves, and salt inlets of the Pacific coast, as it is done on the Atlantic. To STEW OYSTERS. Plump, juicy oysters alone will stew to ad- vantage. When opened pick them out, beard and wash them in their own liquor and strain repeatedly. Put them into an enamelled sauce pan or one of bell-metal, with a little mace and lemon peel and a few pepper corns, a little butter kneaded in flour and a glass 'of cream or Champagne if for a high relish, in which case a very little parsley or onion, and cayenne may be added. Cover and simmer the oysters very gently for 5 minutes, lift them up with a silver, wooden or porcelain ladle into a deep hot dish with toasted slices of bread in it and strain the sauce over them. To STEW OYSTERS IN FRENCH ROLLS. Wash the oysters in their own liquor, then strain and put them in again with salt, ground pep- per, beaten mace and grated nutmeg ; stew these together for a short time and thicken the whole with butter. Cut off the tops of a few French rolls and take out as much of the crumb as to admit some of the oysters, filling them in boiling hot. Then set them ove-. a stove or chafing dish till they are heated through, filling them up with more liquor or gravy as the fish is absorbed. Serve them up as puddings. OYSTERS STEWED (home fashion.) Take i dozen large oysters in their liquor, bring them to a boil, add salt and pepper and a piece of butter about the size of a nutmeg, add 1-2 teaspoonful of spiced vinegar and serve with cracker and biscuit. STEAK WITH OYSTEUS. Cut the steak rather thick, brown it in a frying pan with butter, add 1-2 pint of water, an onion sliced, pep- per and salt, cover the pan close and let it stew very slowly for one hour, then add a glass of port wine, a little flour and a dozen or two of oysters, their liquor having been previously strained and put into the stew pan. To STEW OYSTERS. Open the can at the bottom, take the oys- ters out carefully, separate the liquor from the oysters and put it in a stew pan ; then adding with a sufficient quantity of milk, a lump of butter and a little black pepper and salt. Stir the mixture well and let it boil, then put the oysters in the pan until thoroughly heated ; then serve them up. CREAM OYSTER PIE. (B. S. T.) Line a pie plate with good puff paste, fill it with slices of stale bread laid evenly within it, butter that part of the crust lining the rim of the dish and cover with atop crust. Bake quickly in a brisk oven while still hot, dexterously and carefully lift the upper crust, and the buttered rim will cause it to separate easily from the lower. Have ready a mixture of minced oysters and thick OYSTERS. 73 ened cream prepared according to the foregoing receipt, and having taken out the stale bread (put there to keep the top crust in shape,) fill the pie with the oyster cream, replace the cover and set in the oven a few minutes or until hot, and serve. This is a nice luncheon dish and not amiss for supper. OYSTERS ESCOLOPED. Put 24 oysters in a stew pan with their liquor, set on the stove ; when a little firm put them to drain upon a sieve, catching the liquor in another stew pan. Remove the beards from the oysters and throw them again into their liquor; add one half blade of mace, place again upon the fire, and when boiling add a piece of butter the size of a walnut with which you have mixed a teaspoonful of flour; shake over the fire until it becomes thick, season with a little cayenne and a pinch of salt, if liked, have an escalop shell well buttered and bread-crumbed, place the oysters in, sprinkle over bread crumbs or cracker powder, set in the stove 1-4 hour, pass the salamander over and serve. The yolks of eggs may be added and less flour. To STEW OYSTERS (A Maryland receipt.) Use no water, but cook gently ; stew in their own juice in a sauce pan. Allow a piece of butter the size of a walnut to every dozen oysters, pepper and salt, 2 bay leaves, a blade or more of mace ; simmer for five min- utes, add a gill of cream, shake them well together, turn them out, and as they lie in the saucer grate a little nutmeg on each oyster. STEWED OYSTERS (Mrs. Andrews.) Mix 1-2 cup of butter and i tablespoonful of corn starch, put the oysters in a porcelain kettle, stir until they boil and add 2 cups of cream or milk ; salt to taste. In stewing do not use the oyster liquor. OYSTER PATTIES. (Mrs. Orton.) Stew the oysters, take the broth and allow the yolk of i egg to every dozen oysters, turn off the broth and add the eggs ; let it come to a boil, then turn back the oysters ROASTED OYSTERS (Mexican receipt.) Collect your oysters from the bed and roast them over a quick fire till they become dry but not parched, turn them out on a metalic piate without any liquor, use no salt, add heaped tablespoonful of butter, set the plate over a bra- zier of coals or spirit lamp. When the butter is melted add a gill of Madeira wine and pepper to taste. ROAST LYNN HAVEN OYSTERS. While alive place the oysters in a shell upon a good fire (of coals is the best) let them remain till the shells begin to open, then take them off, open them on a plate. For seasoning use only pepper and salt. Prepared thus they are ex- cellent for delicate stomachs. BROILED OYSTERS. Wipe them dry, dip each one in the beaten yolk of an egg, roll in very fine bread or cracker crumbs, first sea- soning them with salt and pepper. Have ready pieces of well but- 74 OYSTERS. tered foolscap paper, cut large enough to roll each oyster in a separ- ate piece, twist the ends securely and lay them on a gridiron suffi- ciently elevated to secure them from scorching till hot. Have ready the dish upon which they are to be served hot with a tablespoonful of butter; turn upon it the oysters, roll them in the butter and serve immediately. Use an extempore seasoning of cider vinegar, lemon juice, or celery vinegar, as may be preferred. NORFOLK RECIPK FOR FRYING OYSTERS. Dip the oysters into the yolk of an egg, and afterwards roU them in bread crumbs or corn meal and fry them in hot lard. Each oyster should be wiped dry before dipping it into the egg or bread crumbs. If gravy should be liked, pour a little of the oyster liquor in, just let it come to a boil and serve at once in a sauce boat. Gravy should never be poured over anything fried in bu f ter. It injures its appearance. Always choose the largest oysters for frying. SPICED OYSTERS. One hundred oysters, i dozen cloves, 2 dozen allspice, mace, cayenne pepper, and salt to taste. Strain the liquor through a sieve, put it into a sauce-pan, add the oysters, spice, pep- per, salt and 1-2 pint of good cider vinegar. Place them over a slow fire, and as soon as they boil take them up and pour them into a large bowl and set to cool. When cold, cover close. To PICKLE OYSTERS. Drain off the liquor from too oysters, wash them and put to them a tablespoonful of salt and a teaspoonful of cider vinegar. Let them simmer over the fire for 10 minutes, taking off the scum as it rises, then take out the oysters and put to their own liquor a tablespoonful of whole black pepper, a teaspoon- ful of mace and cloves. Let it boil 5 minutes, skim and pour over the oysters in a jar. OYSTERS A LA CREME (Mrs. Legeon) One quart of oysters, i pint of cream, put the oysters in a double kettle, cook until the milky juice begins to flow out; drain the oysters in a colander ; put the cream on in the same way ; when it comes to a boil, thicken with flour wet with milk, as thick as corn starch ready to mould; then put in the oysters and cook 5 minutes/ Serve hot on toast. OYSTERS BOILED IN THE SH^LL. Take large, unopened shell oys- ters, scrape and wash very clean. Have ready a kettle of boiling water on the fire; then, in a- dish have melted butter, with minced parsley, a lemon cut in two on a small flat dish ; carefully put the oysters, one by one, into the hard boiling water. Let them remain 4 or 5 minutes, then pour off all the water by inverting the kettle over a large colander, then wipe the shells dry and send them to the table on a hot dish ; put a little hot liquid butter over each, with pepper ; squeeze over a little lemon juice before eating it from the shell. CRABS, ETC. 75 BROILED OYSTERS. One quart of the finest and largest oysters that you can obtain, 1-2 cup of bread dust or cracker powder, sifted, i 1-2 heaped tablespoonfuis of melted butter, pepper to suit. Lay the oysters on a clean cloth and cover with another to dry them ; dip one at a time in the melted and peppered butter, turn them over and over in the bread crumbs and broil upon an oyster wire gridiron over a clear fire. The oysters can be turned when one side is done. They \vi.i be done in 5 or 6 minutes, then, in a hot dish containing the peppered butter, lay the oysters and send them to table hot. DEVILED OYSTERS. Half gallon oysters, some cayenne pepper, lemon juice, and enough melted butter to suit, 2 eggs beaten very light, i cup of cracker powder; wipe the oysters dry and lay them on a flat dish. Then mix the melted butter, cayenne pepper and lemon juice, and pour over the oysters, turn them irequently in the preparation, rolled first in the beaten eggs, and then in the bread pow- der; put in your frying-pan an equal proportion of lard and butter made very hot, then dip in your oysters. In the mixture pepper- sauce may be substituted for cayenne pepper. OYS i ;;R PATTIKS. Mince, with a very sharp, thin-bladed knife, a quart of oysters very fine, a large spoonful of melted butter in a cup- tul of new cream or milk, and thicken with a teaspoonful of rice flour made into a paste with cold milk ; salt and pepper to relish. When the oysters are thoroughly drained, mince them as directed. In the boiled and thickened milk, and the butter well pervading it, add and stir in the minced oysters, stirring constantly, and let them stew for five minutes. Having filled your shapes with a nicely- baked pastry crust, pour in your oyster mixture and set in the stove for 2 or 3 minutes to heat thoroughly and send to the table immedi- ately. CEABS, Etc, To BOIL CRABS. Boil them a moment; pick out all the meat, and, mixing it with a teaspoonful of salad oil, French mustard, cay- enne, white or black pepper and salt, serve it in the shell or on a plate. BOILKD CRABS. Take thirty of the largest crabs you can procure, wash them and put them into a suitable pan with 2 oz butter, a handful of whole parsley ; now pour over them a ladleful of boiling vinegar or wine ; cover the pan, boil the crabs 10 minutes, when they will have acquired a pretty red color; dish them on a napkin, ornament them with fresh parsley and send them to the table as hot- as possible. STEAMED CRABS. Cut up crabs. Have a pot ready with 2 or 76 LOBSTERS. 3 tablespoonfuls of boiling lard; stir in a handful oi onions cut fine ; when brown, stir in a couple of tablespoonfuls flour, then throw in the crabs and stir until almost dry. Then add enough boiling water to cover up to steam. Keep the cover on tightly until done. How TO COOK CRABS. Pick the flesh from the crabs, then make a forcemeat of 3 or 4 hard boiled eggs cut very finely, with some red pepper (the inside), that has been boiled and chopped, some salt, on- ions minced and half-cooked, then add the boiled and minced crab, the eggs, a little butter or sweet lard. Mix well and stuff the well washed shells of the crabs and bake it. To STEW MUSCLES. Wash in several waters, put them into, a stew pan and cover them closely. Let them stew till the shells open, then pick out the fish and examine under the tongue of each to see if there be a small crab, and if there is, throw it away. Pick out likewise the tough membrane under the tongue. Then put the muscles into a stew-pan, adding to every quart of fish 1-2 pint of the liquor strained through a sieve. Put in a few blades of mace, a piece of butter rolled in flour, and stew them gently. Lay some toasted bread in the dish, pour the muscles on it and serve them up. LOBSTERS. When this dish was to be served for. the table among the ancients it was spread lengthwise and filled with a gravy composed of corian- der and pepper. It was then put on the gridiron and slowly cooked, while it was being basted with the same kind of gravy with which the flesh was being impregnated. To STEW LOBSTKRS. Pick out the meat and put it into a dish; add a little butter, 2 spoonfuls of gravy, i spoonful of cayenne pepper or walnut catsup some salt, black pepper and a spoonful of port wine. Stew the lobster with the gravy. LOBSTER BOILED Boil it plain, then secure the crustacea, put in a dish or bowl and serve with a dressing of olive oil, vinegar or lem- on juice, salt and cayenne pepper, stir well, and a little chopped head of lettuce may be added. LOBSTER CUTLETS. Cut the lobster in slices, letting the flesh weigh about 1-2 lb., when done put in a pan 2 oz. butter, 2 teaspoon- fuls chopped onions ; put all on the fire, fry for 2 minutes, add 1-2 pint of milk; season with salt, pepper and i salt-spoonful of cayenne, 2 teaspoonfuls chopped parsley ; let it boil for a minute or two, stirring all the time ; add your lobster and give it a boil ; add 2 yolks of eggs ; mix quickly, put on a dish to cool ; when quite cool and firm, divide in 6 parts, give each the shape of a small cutlet ; egg and bread crumb twice. Put a piece of the GRAVIES. 77 very small claw to the end of each cutlet, so as to form a bone; fry for a few minutes, like you would a sole, in plenty of fat; lay on a cloth and serve on a napkin with plenty of fried pars- ley. You may adopt any shape you choose, if cutlets are too troublesome, as you would croquettes. No sauce is requisite. The lobster, in the preceding recipe, may be prepared, shaped and bread crumbed hours before wanted. LOBSTKR BOILKD. Allow r-2 a Ib. of salt to every gallon of water, and t^en put a number of the lobsters in one basket and put a weight on it to keep them down. Do not cook them too much or they may become tough. To BOIL LOBSTERS. As the dealers often starve them, by which means they are very unsavory, consequently, it is advisable to pur- chase them alive. Choose the most active, and of a middling size, but avoid such as have their shell incrusted, for it is a sign that they are old. The male is best to eat, and the female for sauce. Set on a pot with tablespoonful of salt to a quart of \\akr, and when it boils, put in the lobster and keep it boiling briskly for i-? an hour or i hour, according to size. Wipe off the scum and rub the shell with oil or buttter, break off the great claws, crack them at the joints, so as not to shatter them, cut the tail down the middle and send up the body entire. N. B. Lobsters are not good in spawning season. GRAVIES. To DRAW BEF.F GRAVY. Cup up any coarse beef as thin as pos- sible, put it into a stew-pan, cover it, put no water or butter in it, but throw over it a few grains of salt, put it at the side of the fire till the gravy oozes from the meat and -glazes on the bottom of the pan ; then pour in as much hot broth as will cover the meat, and let it stew until all the juice is extracted. This juice gravy may afterwards be enriched by seasoning, or flavored with herbs, but if not wanted immediately it should be set aside to cool, and the fat which may collect over it should not be re- moved until the gravy is wanted. ECONOMICAL GRAVY FOR POULTKY. Wash the feet nicely and cut them and the neck small ; simmer them with a little bread browned, a slice of onion, a bit of parsley and thyme, some pepper and salt and the liver and gizzard in i gill of water, until 1-2 reduced ; take out the liver, bruise and strain the liquor from it, then thicken it with flour and butter; add a teaspoonful of mushroom catsup and it will be very good. VEAL GRAVY is made like brown gravy, leaving out the spices, herbs and flour. 78 GRAVIES. GRAVY WHICH GIVES VENISON FLAVOR TO MUTTON. Pick a stale wild fowl, cut it to pieces, after cleansing it, and simmer with as much unseasoned meat gravy as is necessary. Strain it and serve it in the dish with the mutton. GRAVY for fried chicken is made in the same may, only adding pinched parsley leaves, then pour over the chicken in a dish. It is very nice. GUAVY FOR WILD FOWL. To i wineglass of port wine add a ta- blespoonful of walnut catsup, mushroom catsup, tomato catsup and lemon juice, i shallot or onion, a piece of lemon peel and a blade of mace ; these should be scalded, strained and added to the pure gravy that comes from the fowl in roasting. The breast of the fowl should be scored in 3 or 4 places, and the gravy poured boiling hot over it before it is sent to the table. STRONG FISH GRAVY. After cleaning 2 or 3 fish, gut and wash them very clean, cut them into small pieces and put them into a sauce-pan ; cover them with water and add a little crust of bread toasted brown, 2 blades of mace, some whole peppers, parsley, thyme and sage, apiece of lemon peel, 2 smelts chopped fine and a teaspoonful of rasped horseradish. Cover closely and simmer ; add a bit of butter and flour and boil with the above. BROWN GRAVY? Lay over the bottom of a stew-pan as much lean veal as will cover it an inch thick, then cover the veal with thin slices of undressed gammon, 2 or 3 onions, 2- or 3 bay leaves or a sprig of sw..tt myrtle, some parsley, thyme, sage, mint, 2 or 3 blades of mace and 3 cloves ; cover the stew-pan and set it over a slow fire, but when the juices come out, let the fire be a little quicker ; when the meat is of a fine brown, fill the pan with good beef broth, boil and skim it, then simmer an hour and add a little water mixed with as much flour as will make it properly thick; boil it 1-2 an hour and strain it. CARUIKL OR BURNED SUGAR. The utensils used can be of no service afterwards. Any old tin cup or ladle is good for this pur- pose. White is better than brown sugar, having a finer flavor. Put 2 oz. sugar over a rather sharp fire ; stir with a stick till it is black and begins to send forth a burning smell. Add a gill or so of cold water, stir and boil gently 4 or 5 minutes, take off, cool and bottle for use. It will keep for weeks, and may be used hot or cold. BROWMNG FOR GRAVIES, SOUPS, ETC. Lump sugar dissolved, 2 1-2 Ibs. ; solid oil, 1-2 Ib. ; heat in an iron vessel until quite brown, then add California port wine, 4 cupfuls ; Cape wine, 3 quarts ; shal- lot, 6 oz. ; mixed spices, 4 oz ; black pepper, 3 oz. ; salt, 3-4 Ib. ; mace, i oz. ; lemon juice, 1-2 pint; catsup, i quart. This can be kept in closely covered jars or bottles to be used when wanted. GRAVIES. 79 To CLARIFY DRIPPING. Put the dripping into a basin, pour over it the boiling water, in which a teaspoonful of salt has been dissolved, and keep stirring the whole to wash away impurities. Let it stand to cool, when the water and dirty sediment will settle at the bottom, and the grease rise to the top. Repeat this operation at least twice with fresh water. When cold remove the dripping from the water and melt it into jars. OSMAZOME is the essence or gravy of meat when cooked. To MAKE chestnut or almond gravy for any kind of fowl, allow 1-2 Ib. of the nuts, blanched and peeled, to 2 coffee cups of rich veal soup, i cupful of new milk, a salt spoonful of salt and cayenne pep- per, 1-2 peel of a good lemon cut in thin shreds, and then chopped fine. Put all together and boil very slowly and gently until the nut kernels are soft; then force it through a sieve and pour in milk or cream, with spice, nutmeg and one beaten clove ; then let it warm slowly again when coming to a boil, stirring it all the time. GENERAL STOCK FOR GRAVIES. The recipes for custard sauce. Dutch sauce for fish or for pickling eggs, will answer very well for the basis of many gravies, unless they are required to be very rich. The stocks referred to may be made into very good gravies by add- ing various store sauces, thickening and flavoring. Spices, wines and flavorings should not be added until they are wanted, as their goodness, strength and a great deal of their fragrance evaporates if used long before wanted, as with long boiling the flavoring must al- most entirely pass away. A great deal is thus saved if this point is attended to. Shank bones of mutton previously soaked will aid very materially in enriching gravies. Trimmings of meat, beef skin, a smelt or kidney, etc., will answer very well when only a small quantity is required. A good gravy need not necessarily be so expensive, for economically prepared dishes are often found as savory, palatable and wholesome as more expensive ones. The cook should bear in mind that the fragrance of spices should not prevail over the gravies. The remains of most meat gravy should always be saved, as, when no gravy is at hand, a very nice gravy in haste may be made from it, and when added to hashes, ragouts, etc., is a great improvement. GRAVY FOR ROAST MEAT. Put a common dish with a small quan- tity of salt in it under the meat, about 1-4 hour before it is removed from the fire ; when the dish is full take it away, baste the meat and pour the gravy into the dish in which the joint is to be served. HAM GRAVY. When a ham is almost done with, pick all the meat clean from the bone, leaving out any rusty part; beat the meat and the bone to a mash with a chopper and rollingpin ; put it in a sauce- pan with 3 spoonfuls of gravy ; set it over a slow fire and stir it all the time, or it will stick to the bottom ; when it has been on for some 8O TURTLES. time, put in some parsley, thyme, celery, some pepper and 1-2 pint of beef gravy ; cover it up and let it stew over a gentle fire ; when it has a good flavor of the bacon strain off the gravy. A little of this is an improvement to all gravies. GRAVY FOR FRIED HAM. After frying the bacon slices, take them up and have some new milk or cream to stir in the grease while hot, or it is best to stir in i teaspoonful of dry flour before adding the milk with a small portion of black pepper and a pinch of salt. Four this over the ham. Some like a little minced tops of green shallots added to the gravy. CLEAR GRAVY. Slice beef thin ; broil a part of it over a a very clear, quick fire, just enough to give color to the gravy, but not to dress it ; put that and the raw part into a very nicely tinned stew- pan with 2 onions, a clove or two, whole black peppers, berries of allspice, parsley, thyme and a small bit of sage ; cover it with hot water, give it one boil and skim it well two or three times ; cover it and simmer till quite strong. TURTLES. The mud tortoise and terrapins lay a great many eggs. Their flesh is often eaten. The river tortoise has a soft shell. Their flesh is much esteemed. They deposit from 50 to 60 eggs in one night on the shores of the Amazon. They dig with their paws a hole 3 feet deep in the sand to deposit their eggs, about 120 in number, cover them over with the sand, a second deposit, and so on, till the hole or pit is full, which contains 300 to 400 eggs, which takes 14 days. The turtle eggs are much esteemed for their richness and flavor. The soft flesh of the sea turtle is healthy and nourishing. The fat of many species, when fresh, is used as a substitute for oil or butter. The green turtle is celebrated for the excellency of its fat, from which turtle soup is made, which is only of recent invention. There are many other turtles whose flesh is tender, palatable and wholesome. SANDERSON'S RECEIPT FOR COOKING TERRAPINS. Put them into a pot of boiling water, let them remain until dead, take them up, re- move the outer skin and toe nails, wash the terrapins in warm wa- ter, boil in water enough to cover them till tender, adding salt to suit the taste ; while boiling take off the shells, remove the sand bag and gall without breaking, add any juice that may run out while cutting up, but no water; salt and pepper to taste, 1-4 Ib. of fresh butter to each terrapin ; rub into the butter a table- spoonful of flour for the thickening; put these into a stew pan TURTLES. 8 1 and stir well while the butter is melting ; add 4 tablespoonful s of rich, sweet cream, stir this in well, add enough good wine (M uleira) to give a delicious vinous taste to the whole. Stir frequj.uiy and thoroughly and serve very hot. TURTLE STEAK KEY WEST WAY TO COOK. (Mrs. S.M. Kellogg. Fry in plenty of sweet butter a whole or cut up turtle sieak, season- ing with black and cayenne pepper and salt to taste, when thoroughly done make a sauce of peeled ripe tomatoes cut up fine, put into a porcelain stew pan or one of granite and stewed down rich and thick, seasoning with a little pepper and salt to taste, then pour over the steak and serve very hot. NOTE If persons like it, some chopped onion or a little garlic may be added. When frying the steak and tomatoes are not in season, a rich cream gravy may be used instead. TERRAPINS How TO COOK THEM. (Mrs. D. Thornton, Cal.) Put the terrapins into a pot of boiling water and let them remain 16 or 15 minutes, take them out and rub with a warm cloth all the skin from the head, neck and claws, also the thin shell as it becomes loose. Wash them in warm water and put in a pot of clear water. Add a tablespoonful of salt, boil them again till thoroughly done and the paws perfectly soft. This will take about 3-4 of an hour, and if very large i hour. Open them carefully, remove the sand bag, galls and entrails, but be very careful not to break the gall, as a few drops of it will spoil the whole, and as it is concealed inside it requires great care to avoid breaking it. Cut the meat of the terrapins very fine, put it into a sauce pan with the juice they have yielded in cut- ting them up, but no water ; season with cayenne or black pepper to suit the taste. For each terrapin allow a heaping tablespoonful of butter cut in small pieces and dredged with flour. Put the butter into a sauce pan with the meat ; add a pint of sherry or Madeira wine to every 4 terrapins, let it cook 15 minutes; serve it hot ; 3 or 4 eggs boiled hard and chopped fine may be added when there are no eggs in the terrapins. Four good terrapins of the usual size ought to make 2 quarts. NOTE The French use the female terrapins only. TERRAPINS. Boil them until the bones can be easily removed, carefully take out the sand bag, chop the meat very fine and add 2 tablespoonfuls of butter, i pint of tomato catsup, i gill of sherry or Madeira wine, i tablespoonful of mixed mustard, 2 onions boiled and chopped fine ; salt, black and red pepper to taste ; allspice and nutmeg may be used if "liked. Stir the mixture well, scrape and clean 2 of the backs, line them with puff paste, fill with the mix- ture, cover over with bread crumbs and bake until of a light brown. 2 PRYING, To COOK TERRAPINS. (Arganaut.) Take 4 female terrapins, throw them into boiling water, boil till the" toe nails will remove easily, take them up, and when cold enough to handle, remove the shells, sand bag, the portion of the liver that contains the gall and cut them in quarters, or smaller, if desired. Take 1-2 pint of soup stock, melt it and have ready the hard boiled yolks of 8 eggs, pound them fine, let them boil a few minutes in the stock, then strain over the terrapins. Simmer 18 minutes, add i teaspoonful each of salt, cayenne pepper, powdered mace, cin- namon, allspice, 1-2 Ib. of sweet butter, 1-2 pint of sherry, 1-2 spoonful of cloves, 2 tablespoonfuls of flour. If not thick enough add more flour ; if too thick, thin with sherry. Cook till suffi- ciently tender. Add one pint more of sherrv and set away till next day. When wanted heat in a stew pan FKYING. Frying is, sometimes, a very convenient mode of cooking if done well; very agreeable as a change ; but, if badly-done, is one of the most offensive ways in which good victuals can be spoiled. It may be smoked for want of attention to the fire ; it may be .strong from the use of offensive dripping ; it may be sodden in fat from want of sufficient briskness of fire to do it properly, or it may be scorched and dried outside and slack in the middle, if the fire is too fierce. All these errors are to be avoided. The fire should be clear and brisk, and rather stronger than for broiling. The frying-pan should be thick in the bottom, that it may be less liable to burn. The fat should be sweet and fresh and clear ; free from salt ; either good lard or dripping, or, for somethings, oil or butter ; these latter, though very delicious, are very extravagant ; and there is scarcely any purpose for which good lard or dripping, if properly managed, will not answer equally well. If butter is used for frying, when the steaks are finely browned on one side, turn them and cover the pan, which will render them more juicy; pepper and salt as for broiling ; when done, place them on a hot dish by the fire or in a corner of the stove, and add what remains in the pan, a little catsup and a little good gravy, which boil up for a moment or two, and pour over the steaks. This is the usual mode for lamb or mutton chops. Garnish with green pickles or scraped horseradish. Lamb and mutton chops are sometimes egged and rolled in bread crumbs and parsley before frying. Pork chops may be fried in the same manner, dipping them, after they are egged, in a mixture of chopped sage, onions and crumbs of bread, with pepper and salt. BOILING. 83 Veal cutlets may be dipped in egg and seasoned with a mixture of bread crumbs, parsley, lemon peel chopped or rasped very fine, pep- per and salt, and a scrape of nutmeg, a sprig of lemon, thyme or sweet myrtle, chopped very fine. When bacon is served with liver, let either be served in a separate pan, or simmered until the liver is nearly done, then put in the fry- ing pan a minute or two to brown. Each slice of bacon may be laid on a slice of liver, or around the edge of the dish. Eggs and bacon are a handy dish when a hasty meal is required. A little attention will render it a* nice dish. The details of frying fish, chickens, etc., and other modes of pre- paring dishes, will be specified in each recipe contained in the sec- tions into which they are divided. Cotton seed oil is excellent for frying purposes BOILING. REMARKS ON BOILING AND REDUCTION. To cook satisfactorily by boiling, a slow and steady fire should be kept up. All meats should be put into a vessel on the fire as soon as the chill is off the water. Do not hasten the cooking by indiscriminately heaping up the fuel. Once the boiling point is reached, all excess of heat is wasted. Meat should not be suffered to boil fast, as that hardens it. Be careful that it does not stop boiling, otherwise you deceive yourself, and find the meat at the expiration of the time underdone. The liquor boils away more rapidly with the lid off than on ; consequently, for producing quick evaporation, a brisk fire is indispensable. Im- mediately on boiling up, the pot must be well skimmed, or the scum breaks and settles at the bottom. A glaze or sauce, reduced too slowly, will lose at once in appearance and flavor. Vegetables should not be dressed with the meat, except carrots, parsnips or turnips, with beef, mutton or pork. As to time, every solid joint will require 1-4 hour to a pound ; a leg of pork or lamb will require 20 minutes to the pound. Families in which these savings are not necessary will do well, nevertheless, to practice saving the bones, coarse pieces of meat, vegetables, gravies, soups and cold bread for the benefit of the poor neighbors, and who can tell in these times of fluctuation and uncer- tainty how valuable habits of economy may prove to themselves ? To preserve the color of meat, blanch or scald it in warm water a few minutes before putting it on the fire ; or, 2d, shaking on a small dust of flour; 3d, very carefully skimming the pot. None of these methods should be avoided, even at a sacrifice of the juice of the meat, which is of far less importance than its color. 84 BROILING. A-leg of mutton boils whitest when quite fresh. Allow time enough for the water to come slowly to a boil; if it is made hastily the meat is thereby hardened. Be careful never to run a fork or anything sharp into the meat, which drains its juice. When it is to be taken up have a very large, strong fork, of which set one prong into the shank bone, and slipping another urfder the end of the joint, take it up, pour a teacupful of the liquor over the meat, garnish with slices of carrot and serve with caper sauce. Sheep's head may be either plainly boiled and served with parsley and butter or caper sauce, or a little finely minced sage beaten up with brains. Bacon boiled requires 20 minutes to the pound, but the time va- ries according to the age of the animal and the manner of salting. Some people like greens, cabbages, etc., boiled with bacon. In that case the pot should be carefully skimmed before they are put in. Ham is best boiled in copper; it requires plenty of room and slow and regular boiling. If it has been long dried it should be soaked a night in soft water. When done, remove the skin neatly. But experience has taught me that to keep a boiled ham several days for luncheon or other purposes, it is best not to remove the skin, as that serves to prevent it drying and keeps it fresher. Garnish with nasturtium leaves, flowers or pods. No salt is added. If kept, put in a bag of thin muslin in a cool, dry place. Black or white pepper beaten fine should be boiled with it. BROILING. BROILING is the most important part of the cook's office. Meat thus prepared, if well done, is the most wholesome and generally the most acceptable to delicate or sickly stomachs. It is also in frequent request in preparing a hasty meal, or for a single indi- vidual, and yet it is an art in which few cooks excell. The first thing required is attention to the state of the fire, which should be clear, bright and perfectly free from smoke. The bars of the grid- iron or broiler should be perfectly clean and hot before the meat is put on ; let the bars be wiped with a piece of clean paper and rubbed with a piece of fresh suet to prevent the meat from stick- ing or being marked by the bars ; then sprinkle a little salt over the fire and lay the meat on. A broiling fire should be very equal, with the fuel equally lighted in all parts. All kinds of kidneys are good broiled; they must be skinned, split and all pipe removed. When done, pepper and salt each side. Save the gravy when it rises, put catsup in the dish, and when taken BROILING. 85 up rub in a piece of fresh butter. Mustard is required with all kinds of steaks. The rule given by an epicure to his cook in general ap- plies particularly to steaks : "No matter how much or how little they are done, provided that all the blood is out and all the gravy on." BROILED Ox TAIL. Two tails, 11-2 pint of stock; salt and cay- enne to taste ; bread crumbs, i egg. Joint and cut up the tails into convenient sized pieces and put them into a stew pan with the s-tock, ' cayenne and salt, and if liked, very little savory, and bunch of sweet herbs. Let them stew gently for 2 1-2 hours, then take them out, drain them and let them cool. Beat an egg upon a plate, dip in each piece of tail and afterwards throw them into a dish of bread crumbs ; broil them over a clear fire until of a brownish color on both sides and serve with a good gravy or any other sauce that may be preferred ; about 2 1-2 hours to cook ; seasonable at any time. N. B. These may be more easily prepared by putting the tails in a brisk oven after they have been dipped in egg and bread crumbs, and when brown they are done. They must be boiled the same time as for broiling. BEEF STEAK AND OYSTER SAUCE. Three dozen oysters, 2 pounds of rump steak; season, to taste with pepper and salt. Make the oys- ter sauce by given receipt, and when hot it is ready ; put it by the side of the fire, but do not let it keep boiling. Have the steak cut of equal thickness, broil them in the steak broiler over a very clear fire, turning them often that the gravy may not escape ; in about eight minutes they will be done ; put them on a very hot dish, smother with the oyster sauce and send them to the table in a tureen. Serve quickly ; cook 8 or 10 minutes, according to the thickness of the steak. To BROIL STEAK (Mrs. H.'s receipt. The meat should be hung several days before using it, if the weather is cool. Having hung long enough, cut the steaks 1-2 inch thick, 3 inches wide and 5 inches long. Thus divided, it is a good size for managing on the gridiron, and as much as a person would care to have on their plate at once. Should any part be thicker than the rest, roll it with a roll- ing pin or very gently beat it out to the same thickness. The prac- tice of beating steak is very injudicious ; "it breaks the cells which contain the juices." Thus escaping, the meat becomes dry and tasteless better always to give the meat time to become tender and ripe for the gridiron. Sweep the hearth clean, give the dust a few minutes to settle, prepare a bed of brisk, solid coals, having the grid- iron looking as bright as a mirror, rub the bars well with brown pa- per or grease them slightly with suet or lard, not enough to drip, for this falling on the coals would produce smoke. Place the gridiron 86 ROASTING. on the coals, and as soon as hot (not enough to scorch), lay on the steak and turn frequently with meat tongs or a knife. A fork, if in- serted in the steak, will injure its condition by -making "taps to let out the juice." I am conscious of repeating this caution often; I have done so because of the carelessness of the cooks in this mat- ter. To have the most simple duties performed satisfactorily re- quires line upon line and precept upon precept. The dish upon which the steak is to be placed must be hot; put in the dish a large slice of good sweet butter and add 2 tablespoonfuls of tomato or mushroom catsup, stir together ; as the butter warms, lay in the slices and turn over each slice, so that all may be covered alike with the gravy. This should be done very hastily and the steak sent im- mediately to the table. A small space of time should be allowed between the broil and the eating, to have it in perfection. With a well prepared sauce and proper accompaniments there is not a more elegant breakfast dish, and when the meat is juicy and tender, and the broiling performed with skill and dispatch, there is not a more delicate way of preparing this popular dish. The steak is underdone if, upon cutting, the red gravy flows; a few more moments should be allowed for dressing, as the rare appearance of the meat of any kind is disgusting to persons of good taste". ROASTING. ROASTING FIRE. A light, steady fire, and should never be allowed to get low. ROASTING. The usual rule for time allowed is a quarter of an hour to a pound and a few minutes over the joint, but this is not a positive rule, as much depends on the shape of the joint as well as the size, and in the strength of the fire and the nearness of the meat to it. Meat should be carefully wiped before washing. It is best not to salt meat before roasting, as it draws out the juices; it should therefore, if possible, be avoided. Pork is less injured than any other meat by it. The vegetables usually eaten with mutton roast are potatoes stewed or boiled, mashed, or browned under the meat; mashed turnips, French beans, cabbages, sea kale, turnip greens, cauliflower, spinach and onion sauce. BEEF. The roasting parts are the ribs, sirloin and rump. The rump must be slowly done at first ; that is, great thickness of solid meat may not be heated through before it begins to brown. BEEF HEART. Must be soaked in cold water till perfectly clear of the coagulated blood, then wiped thoroughly dry, stuffed as a hare and roasted or baked. Of the two, baking, if properly done, is ROASTING. 87 preferable. It will require a great deal of basting, and will take 2 hours or more, if large, for cooking. Eaten very hot. VEAL. Requires a quick fire and should be more thoroughly done than other mutton or beef; indeed all young meats require this, as they are both unpleasant and unwholesome if at all rare. Veal requires frequent basting ; also rather more flour to brown it than mutton or beef. When first put down a greased paper should be fixed on the rind of the neck or loin. The kidney, which is much esteemed, should be roasted in the loin ; or if it be desired, to have it browned, let it lie in the dripping pan. All roast veal should be served with a little good gravy and plenty of melted butter and garnished with slices of lemon. The vegetables that should accompany veal are potatoes either plain boiled, mashed or browned, and greens of every kind, but cauliflower, asparagus, sea kale and green peas are especially esteemed with roast veal. Lamb requires a brisk fire ; it should be quickly and thoroughly done. ROAST RIBS OF BEEF STUFFED, Make a stuffing as for fillet of veal, bone the beef, put the stuffing into the middle of it, roll it up and bind it very tight ; let it roast gently for about 2 hours and a half, 'or if very thick, 3 hours will do it sufficiently. Serve it up with a brown sauce of either celery, onions or oysters. To ROAST A ROUND OF BEEF (fresh.) Salt it, and then paste the outside (often rubbing it in) with hog's lard. This will cause it to brown nicely as well as to keep the juice in. Steak may be larded in the same way. A SUBSTITUTE for meat (Hebrew.) Stir thoroughly i spoonful of flour into 2 eggs. Fry with beef drippings (suet) or butter. ROAST FILLET OF BEEF. Turn and lard a fillet of beef with small shreds of fat bacon and soak it in 2 gills of cider vinegar, some oil, salt, pepper, sliced onions and some sprigs of parsley. The meat is generally allowed to soak for 24 hours. Clear the fillet of onions and parsley, put it on the spit, wrap it in buttered paper and put it to roast before an even fire or in a stove ; 5 minutes before serving take off the paper and glaze the fillet with meat glaze ; take it off the spit and put it on a dish; pour some meat gravy under it and serve with piquant sauce in a bowl. Fillet^of beef is sometimes roasted without being soaked in spiced liquors ; in that case serve it with the gravy only, without the sauce. 88 STEWING. STEWING. A GOOD AND CHEAP DINNER. Get what butchers call a soup- bone from a nice, tender b,eef and salt it over night. Put it on in time, so that it will be cooked tender about 1-2 an hour before din- ner. Put in potatoes enough for your family, and make it boil brisk- ly for 15 minutes. If the potatoes are large, put it on sooner. About fifteen or twenty minutes before dinner, lift meat and potatoes into a pan with a little of the top of the broth, and if you have sweet po- tatoes, have them boiled sufficiently, so that a fork will enter, and put them, too, in the pan. Now, after the pan of meat has been placed in the oven, have a batter made ready, as stiff as it can be stirred. This batter should be made with an egir, a cup of sour milk, a small teaspoonful of soda, a pinch of salt and flour to thicken it. Into the soup (there should be plenty of it), seasoned to the taste and boiling, drop the batter, a small teaspoonful at a time, dipping the spoon into the soup between spoonfuls. Keep the pot boiling briskly, and stir gently, so that the separate spoonfuls of bat- ter will not run together. As soon as done they should be lifted at once, or they will get heavy. Such dumplings and soup, with good bread and butter, and a cup of nice coffee, or anything else that can be afforded for dessert, makes a good and cheap dinner at any time. STEWED Ox HEART. Cut it up lengthwise into long, thin pieces, put them into a stew-pot of cold water or pot-liquor, with salt ; let it simmer, and carefully skim away the blood, which may be thrown up in large quantities ; when nearly tender, take out the pieces of meat and carve them neatly into mouthfuls, dredge a little flour over them, season with a little pepper and allspice, and return to the strained liquor with six or eight small onions chopped fine, a stick or two of celery cut up, a dozen parboiled potatoes and a little cat- sup or walnut pickle, and let all simmer together until the meat and vegetables are perfectly tender and the gravy rich and well mingled. STEWED Ox TAIL AND POTATOES. The tails should be divided at the joints. Put the tails and potatoes in as much water or broth as will cover them ; simmer the tails one hour and the potatoes until the skin will easily peel off; let the liquor cool to remove the fat. The tails may be either whole or cut in slices, and the gravy, which thicken and season with butter rolled in brown flour (which is done by spreading a thin surface of it on a plate or tin and drying it in the oven), cayenne pepper, shallot or onions, catsup or walnut pickle and a little mustard, and stew very slowly until perfectly tender. Serve with toasted slices of bread and pickled onions, cucumbers or walnuts. STEWING. 89 Ox CHEEK STEW. Stew it down in a large quantity of water 4 gallons will not be too much. Having done this, remove the cheek and leave liquor to cool, when a large quantity of excel- lent fat will be found to have risen on the top ; remove this, and do cheek and liquor again with any herbs desired, or thickening. Let it boil until the meat is perfectly tender and the liquor has boiled away about one-half. This is one of the cheapest and most nourishing dishes that can be prepared for a poor family. STEWED Ox CHEEK. One cheek, salt and water, 4 or 5 onions, butter and flour, 6 cloves, 3 turnips, 2 carrots, i bay leaf, i head of celery, i bunch of savory herbs, cayenne, black pepper and salt to taste, i oz. of butter, 2 tablespoonfuls flour, 2 tablespoon- fuls mushroom catsup, 2 tablespoonfuls port wine, 2 tablespoon- fuls tomato sauce. Have the cheek boned, and prepare it the day before it is to be eaten, by cleaning and putting it to soak all night in salt and water. The next day wipe it dry and clean and put it into a stew-pan. Just cover it with water, skim well when it boils and let it gently simmer until the meat is quite tender. Slice and fry 3 onions in a little butter and flour, and put them into the gravy ; add 2 whole onions, each stuck with 3 cloves, 3 turnips quartered, 2 carrots stuck, a bay leaf, i head of celery, a bunch of herbs and seasoning to taste, of cayenne, black pepper and salt. Let these stew until perfectly tender ; then take out the cheek, divide into pieces fit to help at table, thin and strain the gravy, and thicken i 1-2 pint of it with butter and flour in the above proportions ; add the vinegar, catsup and port wine ; put in the pieces of cheek ; let the whole boil up, and serve quite hot ; send it to table in a ragout dish. If the color of the gravy should not be very good, add a tablespoonful of the browning. Cook 4. hours. Seasonable at any time STEWED TRIPE. Select 2 Ibs. of double tripe, cut it in strips of 1-4 Ib each, put in a clean stew pan, add a pint each of wa- ter and milk, 2 teaspoonfuls of salt, i spoonful of pepper, eight middling sized onions carefully peeled, which put in, set to boil rather fast, then simmer till done, which will be 1-4 hour or more. Turn out into a deep dish or tureen and serve. STEWED BEEF'S TONGUE. Salt a tongue with saltpetre and com- mon salt for a week, turning it every day. Boil it till tender enough to peel; when done stew it in a moderately strong gravy ; season with sage, mushroom catsup, cayenne, pounded cloves, and salt if necessary. Serve with mushrooms. The roots must be taken off the tongue before salting, but some fat left. CALF'S HEAD STEW. Take the pieces of meat from the soup pot, chip them fine, put them into a sauce pan with some of the gravy, 9O DIFFERENT WAYS TO COOK MEAT. and stew. Pick the brains and mix them with grated bread, pepper and salt, and work them into small cakes with the yolk of an egg, fry them and put them in the soup after it is placed in the tureen ; put paste that is^baked separately, around the stew, then put them in a dish and add catsup and a few hard boiled eggs. STEWED SHIN OF BEEF. A shin of beef, i head of celery, i onion, a faggot of savory herbs, 1-2 teaspoonful allspice, 1-2 teaspooful of whole black pepper", 4 carrots, 1 2 button onions, 2 turnips, thicken- ing of butter and flour, 3 tablespoonfuls of mushroon catsup, 2 of port wine, and pepper and salt to taste. Have the bone sawed into 4 or 5 pieces, cover with hot water, bring it to a boil, and remove any scum that may rise to the surface. Put in the celery, onion, herbs, spice, seasoning, and simmer very gently until the meat is tender. Put in the vegetables, cut them into any shape fancy may dictate and boil them with the onions till tender ; lift out the beef, put it on a dish, which keep hot, and thicken with butter and flour in as much of the liquor as will be wanted for the gravy. Keep stirring until it boils, then strain and thin it. Put the gravy back in the stewpan, add the seasoning, put in the wine and catsup, give it one boil, and pour over the beef. Garnish with the boiled carrots, turnips and onions. The meat may be stewed 4 hours. Seasonable at any time. To STEW A BRISKET OF BEEF. Put the part which has the hard fat into a stew-pot with a small quantity of water ; let it boil up and skim it thoroughly ; then add carrots, turnips, onions, celery and a few pepper corns. Stew until extremely tender ; then take out the flat bones and remove all the fat from the soup. Either serve that and the meat in a tureen, or the soup alone and the meat on a dish garnished with some vegetables. The following sauce is much ad- mired served with beef: Take 1-2 pint of soup and mix it with a teaspoonful of made mustard, a little flour, a bit of butter and salt ; boil all together a few minutes and then pour it around the meat. Chop capers, walnuts, red cabbage, pickled cucumbers, cloves or parsley small, and put in separate heaps over it. DIFFERENT WAYS TO COOK MEAT. STEAK A LA MODE (Mrs. H.'s receipt.) After cutting the steak in thin slices, pound it lightly. The beef should hang till tender. Lay the slices in an earthen baking dish and between each layer put a seasoning of a mixture of bread crumbs, 1-2 teaspoonful each of mace, cloves, allspice, ginger, red pepper ; salt to taste, a cupful of tomato catsup, i tablespoonful of butter. Bake 1-2 hour in a mod- erate oven. Veal, pork, mutton and venison are good prepared in. DIFFERENT WAYS TO COOK MEAT. 9! this way. When spices are not relished with meat, always omit them and use any seasoning preferred. VEAL A LA MODE (baked.) This should be prepared 2 days be- fore cooking. Remove the skin and rancid parts of 1-2 Ib. of bacon, cut it in thin strips 2 inches long and 1-4 thick, make incisions all over the meat near each other with a sharp knife, then take 1-4 Ib. of kidney suet and i tablespoonful each of thyme, parsley chopped fine, 4 tablespoonfuls of onion shreded fine, a teaspoonful of mace, cloves, allspice, i nutmeg pounded and sifted ; put in the parsley and onions and mix the whole. Mix an even tablespoonful of salt and season high with black and red pepper mixed. Into each incis- ion put a little seasoning, then roll each slice of bacon into it and press them down into the slits and cover the top of the meat with the seasoning. Lay it in a deep earthen pan large enough to hold it without cramping ; cover it close and keep it 2 days after it is pre- pared in this way. When ready for the oven pour a cupful of water in the dish and bake 4 hours if the piece weighs 10 Ibs. Baste it well with sweet lard. This is good when cold, and is best in cold weather. A LA MODE BEKF (Miss Page.) Take a piece of beef 4 or 5 inches thick, and with a small knife make small incisions entirely through it at small distances apart, then take strips of fat salt pork, roll them in pepper and cloves, lay on a pan, cover closely and put over a steamer and steam for 3 hours. When done thicken the gravy in -the pan with a little flour. This is excellent when eaten with cold meat. MARINADE. Take i Ib. of raw ham, 1-2 lean, 1-2 fat, cut it in pieces, put these in a stew pan with 4 bay leaves, i sprig of thyme, 6 ounces of onion, 6 ounces of carrots, 2 ounces of parsley, two un- picked cloves of garlic, 6 shallots, 6 ounces butter. Fry the whole together, then moisten with 2 quarts of water and 2 quarts of pure vinegar ; boil for 2 minutes, add 3 ounces of salt and one ounce of pepper. MARINADED LAMB'S FEET WITH TOMATO SAUCE. Cook the feet with some fat bacon fried from the rind and gristle of some veal, chop and pound the veal and bacon together ; while pounding add i gill of tomato sauce for each Ib. of forcemeat of bacon and veal ; drain the feet and bones and cut them in two lengthwise ; spread out some pig's caul on a cloth, place on it a layer of the forcemeat the same length as that of the lamb's foot, put 2 slices of trouffle on the force meat and 1-2 a lamb's foot on these; then 2 more slices of truffle and cover the whole with a layer of forcemeat ; roll it in the caul to an oval shape ; and when all the feet are stuffed in this way dip them in butter, bread crumbs and broil them over a slow fire for 15 minutes with some nice sauce in a boat. 92 DIFFERENT WAYS TO COOK MEAT. HOT BEEF A LA MODE. Take 41-2 Ibs. of flank steak and 10 ounces of fat bacon, (cut off the rind and put it aside to blanch,) cut the bacon into strips 1-2 inch thick and sprinkle them with pepper. Lard the beef in the grain of the meat and tie it up with strings ; put into a stew pan with i pint of French white wine or good vinegar, i gill of brandy, i 1-2 pint of broth, 2 calves' feet which have been blanched and boned ; also the blanched rind of bacon ; put on the fire and add i ounce of salt ; boil and skim, then add 3 carrots, i onion, 2 small pinches of pepper, 3 cloves and parsley, thyme and a little sage. Put to simmer in a closed stew pan for 4 hours and a half on the stove corner ; try the beef, and when done take it out together with the calf's feet and carrots ; keep hot till serving ; strain the gravy through a pointed gravy strainer, take off all the fat and reduce it 1-4; untie the beef, put it on a dish and garnish it around with calf's feet, each cut into eight pieces, with the carrots cut to the shape of corks and 10 glazed on- ions. Pour the gravy over all, and should there be too much reserve it for the next day. Taste for seasoning a la mode beef should be full flavored ; a clove of garlic is sometimes added. This is not es- sential, for the taste of the mistress must be consulted. COLD BEKF A LA MODE. Cold beef a la mode should be prepared as directed for hot beef a la mode. Put in a basin together with the calf's feet vegetables and the gravy, which will be set to a jelly ; when ready to serve turn out of the basin on to a dish ; the beef a la mode will then present its proper appearance. N. B. The main points in the preparation of so popular a dish as beef a la mode are as follows : After the selection of the meat, the great secret of success is to cook it very slowly. When cooked hurriedly it invariably produces white, watery and insipid gravy. Slow cook- ing produces red, rather thick gravy of a gelatinous consistency, full of nourishing flavor of the vegetables stewed in the gravy, which is one of the characteristics of a la mode beef. The carrots and spices should be cooked with the meat, by which they add a savory flavor which is so much prized by connoiseusrs. I would recommend that the pieces of meat should be chosen rather too large than small. RIB OF BEEF BONES (A Pretty dish). Rib of beef bones, one onion chopped fine, a few slices of carrot and turnips, and 1-2 pint of gravy. The bones for this dish should have left on them a slight covering of meat. Saw them into pieces 3 inches long; season them with pepper and salt, and put them into a stewpan with the re- maining ingredients. Stew gently until the vegetables are tender, and serve on a flat dish within walls of mashed potatoes. Cook 3-4 of an hour. Seasonable at any time. DIFFERENT WAYS TO COOK MEAT. 93 BOILLI BEEF. Take 5 or 6 Ibs. of good, tender beef from the rump, brisket or long ribs ; the rump or round is the best. Put it in a pot of cold water, enough to cover the beef well ; let it boil until the scum rises, and skim it nicely ; add 2 carrots, 2 turnips cut in shape, and stick one onion full of cloves. Let this simmer 3 hours, and then add i tablespoonful of red wine, a teaspoonful each of parsley and thyme chopped fine, a teaspoonful of mixed mustard and 1 tablespoonful of catsup. Simmer i hour and take the beef out and stir. SMOTHERED BEEFSTEAK. After pounding your steak well on both sides, broil it on a clean and well-greased griddle over a clear fire. Turn it frequently. To ROAST A BREAST OF VEAL. Before roasted, if large, the two ends may be taken off and fried to a stew, or the whole may be roasted. Butter should be poured over it. If any be left, cut the pieces into handsome sizes, put them into a stew-pan and pour some broth over them, or, if you have no broth, a little water will do ; add some parsley, thyme, a blade of mace and some pepper. Stew until tender. Thicken with butter and flour and add a little tomato, wal- nut or cucumber catsup ; or the whole breast may be stewed. After cutting off the two ends, serve the sweetbread whole upon it, which may be either stewed or parboiled, and then cover with crumbs, herbs, pepper and salt and browned in a Dutch oven. If you have mushrooms, truffles and muscles, stew them with it, and serve. A roasted breast of veal smothered with onion sauce is an excellent dish if not old or too fat. VEAL STUFFING. Take 1-2 Ib. finely chopped suet with 1-2 Ib. of bread crumbs, 4 oz. chopped parsley, a bay leaf, a tablespoonful of equal quantities of powdered thyme and marjoram and 2 bay leaves, the rind of a lemon^. grated and the juice of 1-2 a one. Season with pepper, salt and 1-4 of a nutmeg. Mix the whole with 3 eggs. By adding some more chopped parsley this will do to stuff a turkey or bake a fish with. Note. A nice garnish may be made of beet root, cut gherkins, cucumbers and olives. To FRY VEAL (Mrs. Baringer). Cut the meat in 'thin slices, rub with pepper and salt, dip in flour and drop it into a pan of hot lard. When of a fine brown, take it up and make a gravy with cream or milk poured into the skillet and pour over the veal. Gar- nish with parsley. BAKED VEAL. One-half Ib. cold roast veal, a few slices of bacon, 2 cups of bread crumbs, i cup of good veal gravy, 1-2 teaspoonful minced lemon peel, i blade of pounded mace, cayenne pepper and salt to taste, and 4 eggs. Mince finely the veal and bacon ; add 94 DIFFERENT WAYS TO COOK MEAT. the bread crumbs, gravy and seasoning, stir these ingredients well together. Beat up the eggs thoroughly ; add these, mix the whole well together, put into a dish and bake from 3-4 to i hour. Ifliked, a little good gravy may be served in a tureen as an accompaniment. For 3 or 4 persons. To BAKE A FILLET OF VEAL. Let it hang until tender, wiping it every day with a dry cloth. Should not lay it upon wood, as that keeps the meat damp. When prepared, for baking, with a sharp knife separate the fillet or thigh from the loin and shank and remove the bone, fill the space with a rich stuffing of bread crumbs, chopped onion, parsley and a tablespoonful of butter, pepper and salt to taste. Beat in 2 eggs and fry the mixture, stirring constantly 10 minutes ; wrap the flap around. It should be as before the bone was removed, after being stuffed and wrapped, tie a tape or cord around it and insert a skewer; put it in the oven with something under to elevate it an inch at least, and pour in 2 cupfuls of warm water. Bake slowly and baste often. If the gravy is not rich enough rub an even teaspoonful of flour into a tablespoonful of butter and add to the gravy. Tomato catsup, with the gravy, is an improvement. To 2 cupfuls of gravy add 1-2 cupful of catsup, or stew a few tomatoes and a little spice with the gravy. A fillet of beef resembles the round of a beef that is covered in the same way. Cut off the top outside piece, then cut round, thin slices and send some of the stuff- ing upon each plate. Serve with pickles, catsup or French mus- tard. BEEF'S LIVER (LIVERS TO COOK) Cut the liver in scores and salt it with 2 Ibs. of salt for a fortnight, then let it drain for 3 days, then rub in 2 ounces of several kinds of spice, according to your judgment, and all sorts of sweet herbs chopped very fine ; also a good seasoning of onions and shallots ; then hang in a dry, cool place for a- time, then put in a bag for use. A small piece is suffi- cient to make gravy for ducks, hares, &c. It will keep many months and be useful in this manner. To FRY LIVER, SMELTS, SWEET BREADS, &c. Parboil them till 2-3 done, take the liver out and cut it in thin slices. It should not be boiled in much water ; then put it back into the frying pan with the sweet breads, &c., chopped onions, pepper, cayenne and salt, and fry slowly till done, then take it up and make a nice gravy of milk thickened with a small portion of flour, then serve ; or fry the liver as beefsteak and eat it rather rare after salting and peppering it. PIG'S HEARTLET (Mrs. H.'s receipt.) Clean the liver and sweet breads and put to them the fat and lean bits of pork, with which mix pepper, salt, sage and onion shred fine; put all into a caul, tie up and roast on a hanging Jack, or put into a dish and bake ; or DIFFERENT WAYS TO COOK MEAT. 95 slice the liver and sweet breads and fry them with pieces of bacon ; garnish with fried parsley. CALF'S OR LAMB'S LIVER. Should be cut in long, thin slices soaked in water, wiped thoroughly dry and floured on each side ; fry of a fine nut brown ; when nearly done sprinkle a little pepper and salt, some shallots or young onion finely sliced, a little gravy thick- ened with flour and butter, to which may be added a squeeze of lemon. Serve with stewed or pickled cucumbers and fried parsley. To FRY LIVER. Cut your liver in nice pieces, put in cold water, and let it boil until it looks nearly done, take it out and drip into hot lard. Season it with pepper and salt as you take it up. To BAKE A FRESH BEEF TONGUE. Take just enough water to cover it and parboil for 2 hours ; take it up and dip it in the yolk of an egg, then sift over it dusted breadcrumbs, lay it in a baking pan and pour over it a cupful of the broth in which it was boiled ; bake, basting well with butter. . To BOIL A SALT TONGUE. Soak it over night in plenty of water, put it to boil in more water than to cover it ; while boiling, if it is too salt change the water ; it requires long boiling. Ascertain when it is done by running a small skewer in the skin, carefully remove the rough part of the root and garnish the dish with pars- ley. Slice round. This may be eaten hot at dinner or cold for supper. Smoked tongue is prepared in the same way. Be sure to boil till tender. Fresh tongue must be first boiled, then dipped in beaten egg, rolled in bread crumbs and baked in a pan. Pour in a cupful of the broth it was boiled in, baste it well with butter; 1-2 hour will be sufficient time for baking. Season the gravy with any good catsup. To BOIL A CALF'S HEAD. After being well cleaned it is best to keep the skin on ; it will require an hour longer in cooking when the skin is retained. The head should be fat. Cut apart the upper and lower jaws, remove the eyes ; they are never used. Take out the bone containing the teeth ; also the nose. and ears; cut out the tongue, remove the brains, put the head and tongue to boil in enough warm water to cover them, tie the brains in a cloth, boil all until ten- der ; vegetables may be boiled with the head ; if liked, onions, car- rots, parsley and thyme. Serve the head upon i dish ; upon an- other place the tongue and brains, or make sauce of the brains ; take a pint of the broth, put it in a stew pan, add a tablespoonful of parsley chopped fine ; salt and cayenne pepper to taste. Let these stew 1-4 hour; add a large tablespoonful of butter into which has been rubbed a dessert spoonful of flour ; stew this 5 minutes and serve with the head ; use the remainder of the broth for soup. It is 96 DIFFERENT WAYS TO COOK MEAT. the basis or stock of mock turtle soup. Season the brains with sage if the flavor is liked. Garnish with lemon. COLLARED CALF'S HEAD. A calf's head, 4 tablespoonfuls minced parsley, 4 blades of pounded mace, 1-2 teaspoonful of grated nut- meg ; white pepper to taste, a few thick slices of ham ; the yolks of 6 eggs boiled hard. Scald the head for a few minutes, take it out of the water, and with a blunt knife scrape off all the hair, clean it nicely, divide the head and remove the brains ; boil till tender e.nough to take out the bones, which will be about 2 hours. When the head is boned flatten it on the table, sprinkle over it a layer of parsley, then a layer of ham, and then the yolks of the eggs cut into thin rings and put a seasoning of mace, nutmeg and white pepper between each layer ; roll the head in a cloth and tie it up as tightly as possible. Boil it for 4 hours, and when it is taken out of the pot place a heavy, weight on the top, the same as for other collars. Let it remain till cold, then remove the cloth and binding, and it will be ready to serve. Altogether 6 hours. SALT BEEF. If it be required to get a piece of salt beef for im- mediate use, the moment it comes into the house rub in 1-2 the usual quantity of salt and let it lie for awhile till time to put it into the pot when boiling. When it has boiled an hour take it out, rub in some salt, flour the cloth again and return it in the same manner. Allow it the usual time for boiling. By this method it will be found salt enough. Mustard is always eaten with boiled beef. Those who do not choose anything so plain for their own eating may do a good action by boiling a little for some poor family in the neighborhood. Meat that has necessarily lain in salt may be freshened up by soaking it in one or more waters. In boiling be very careful to remove the scum till no more rises, and even then it may be necessary to throw in a little cold water to refine the liquor. The pot shoufd be kept covered and the meat turned once or twice while boiling. TRIPE LYONNAISE FASHION. When any cold tripe remains, cut in thin slices about the thickness of an inch square, mince 2 onions, put some butter in a frying pan, add in the onions, fry till they are partly done, add the tripe, let them fry 10 minutes, tossing them, season with salt and pepper, 3 spoonfuls of vinegar to each i Ib. and serve. Well dry the tripe on a dish before frying. It will take 3 ounces of butter to the Ib. BOILED TRIPE. After the animal is killed, as soon as possible have the stomach emptied, and well washed in cold water; sprinkle lime or ashes over the inside, fold it carefully and lay it in a vessel ; cover it with warm water for 6 hours and then scrape off the dark, part. When this is removed wash it in several waters and place it in another vessel filled with salt and water. The first jar should DIFFERENT WAYS TO COOK MEAT. 97 be scalded and cleaned well. Boil the tripe, putting it in cold water until a straw will easily pierce it and the edges look trans- parent ; skim closely, and when the tripe is tender take it up and cut it in uniform sizes convenient for serving ; pour over milk or milk and water and keep it closely covered. Should the milk turn sour a little it will not injure the tripe, as it is usual to add vine- gar in cooking it. It should not be kept long ; either fry, stew or hash it ; when made into a hash use onions freely and cover with pickle. FRICASSEE ROUND OF BEEF. From 5 to 10 Ibs. of rib of beef, sufficient brine to cover the meat. Choose a fine rib, have the bones removed, rub some salt over the inside and skewer the meat up into a nice round form and bind it with tape. Put it in sufficient brine to cover it, and then let it remain for six days, turning the meat every day. When required to be dressed drain from the pickle and put the meat into very hot water ; let it boil rapidly for a few minutes, then draw the pot to the side of the fire and let it simmer very gently till done. Remove the skewer and replace by a plated or silver one. Carrots and turnips should be serv- ed with this dish. There may be boiled with the meat a small round of 8 Ibs. about 2 hours after the water boils; i of 12 Ibs. 3 hours. Seasonable at any time. Should the joints be small, 4 or 5 days will be sufficient time to salt it. - To BOIL CORN BEEF. Let the beef soak in a full supply of water to cover it. In the morning after breakfast hour wash the meat well, put it in a cooking vessel and cover it over with cold water ; boil slowly and skim frequently. If it is to be sewed cold let it remain in the pot till it becomes so. To prepare it for a Supper dish or luncheon take out all the bones ; when thoroughly done prick the meat and put it into a deep dish, putting alter- nately fat and lean ; remove all the fat by skimming. Reduce this to 1-2 by boiling, then pour over the meat enough to fill up the cracks left in filling up the meat, then lay over this a flat cover that will just fit it, and upon this place a heavy weight. This dish is best prepared in cold weather and put ice on the dish in which it is. Serve it upon a round dish and garnished with sprigs of parsley or tops of celery, or any good pickle. French mustard is good eaten with it. BAKED BEEF. Two Ibs. of cold roast beef, 2 small onions, i large carrot or 2 small ones, i turnip, parsley, sage, thyme, pepper and salt to taste; 12 tablespoonfuls of gravy, 3'spoonfuls of vinegar or ale, and mashed potatoes. Cut the beef in slices, allowing a small amount of fat to each slice; place a layer of this in the battom of the pie dish with a portion of the onions, carrots and turnips, 98 DIFFERENT WAYS TO COOK MEAT. which must be sliced ; mince the herbs, strew them over the meat and season with pepper and salt. Then put in another layer of meat, vegetables and seasoning ; proceed in this manner until all the in- gredients are used. Pour in the gravy, vinegar or ale (water may be substituted for the gravy, but it is not so nice.) Cover with a crust of mashed potatoes and bake for 1-2 hour, or rather longer. It is sufficient for 5 or 6 persons. N. B. It is better to parboil the carrots and turnips before adding them to the meat, and to use some of the liquor in which they are boiled as a substitute for gravy ; that is to say, when there is no gravy at hand. Be particular to cut the onions in very thin slices. BAKED SPICED BEEF. (Mrs. B.'s Receipt.) Make a brine of 1-2 Ib. of salt, the same of sugar, 1-2 ounce of saltpetre, a table- spoonful of allspice, whole grains, measure and bruise them, half as many cloves, a tablespoonful of black pepper ground coarse, 1-2 teaspoonful of cayenne pepper pulverized. Boil these in three coffee cups of water. Take a piece of the round weighing 8 Ibs., pour this spiced water over it and turn it once or twice a day for 10 days, then salt it sufficiently and put it to bake in an earthen dish ; pour the brine over it, cover with a dough made of coarse flour and water, lay pieces of suet over the meat thick before putting on the sheet of dough. Bake slowly and let the meat become cold in the pan. To be eaten cold with French mustard. This keeps well; fresh beef tongues are good prepared in this way. MRS. RANDOLPH'S RECEIPT FOR HUNTER'S BAKED BEEF. Select a fat round weighing 25 Ibs. take 3 ounces of saltpetre, i ounce of cloves, 1-2 ounce of allspice, i large nutmeg, i quart of salt, i cup of syrup ; rub it well on both sides with the mixture ; first take out the bone. POTTED COOKED BEEF. The remains of cold roast or boiled beet, 1-4 Ib. of butter, cayenne to taste ; 2 blades of pounded mace; the outside slices of beef may, with a little trouble, be converted into a very nice addition to the breakfast table. Cut off the meat into small pieces and pound it well with a little butter in a mortar ; add a seas- oning of mace and cayenne and be very particular that the mace is reduced to the finest powder. When all the ingredients are thor- oughly mixed put it into glass or earthen pots and pour on the top a coating of clarified butter. Seasonable at any time. When an or- ganic substance like the flesh of animals is heated to the boiling point it loses the property of passing into a state of fermentation and decay. After being kept for 2 or 3 days, fresh animal milk, as is well known, coagulates into a gelatinous mass, and if it be heated up to* the boiling point it may be preserved for an indefinite pe- DIFFERENT WAYS TO COOK MEAT. 99 riod as a perfectly sweet liquid. The knowledge of this effect of an elevated temperature has given rise to a most important branch of industry, namely, the preparation of prepared meats, vegetables, fruits, soups and milk for the navy, army and merchant service, and for domestic use, when they are prepared in such a manner that they retain their freshness for years. These prepared aliments are en- closed in canisters of tinned plate, the covers are soldered air tight, and the canisters exposed to the temperature of boiling water for 3 or 4 hours. When a canister is opened after a lapse of years its contents are found to be unaltered in taste, color and smell. They then acquire a stability which may almost be deemed eternal. For this beautiful practical application of the discovery that boiling checks fermentation, we are indebted to the French philosopher, Gay Sus- sac. To POT BEEF OR MUTTON. Take 2 pounds of lean beef, rub it with saltpetre and let it lie i night, then salt it with common salt and cover it with water 4 days in a small pan. Dry it with a cloth and season it with black pepper ; lay it in as small a pan as will hold it, cover it with coarse paste and bake 5 hours in a cool oven. Put no liquor in : when cold pick out the strings and fat, beat the meat very fine, with 1-4 Ib. of fine fresh butter just warm but not oiled, and as much gravy as will make it into a paste. Put it into very small pots and cover with melted butter. MOULDED MINCED VEAL. 3-4 Ib. cold veal, a small slice of ba- con, 1-3 teaspoonful of minced lemon peel, 1-2 onion chopped fine, salt, pepper and pounded mace to taste, a slice of toast soaked in milk and i egg. Mince the meat very fine after removing from it all skin and outside pieces and chop the bacon ; mix these well to- gether, adding the lemon peel, onion, seasoning, mace and toast. When all the ingredients are thoroughly mixed, beat up an egg, with which bind the mixture. Butter a shape, put in the meat and bake for 3-4 of an hour ; turn it out of the mould carefully and pour round it good bacon gravy. A sheep's head dressed in the same manner is an economical and savory dish. Cook 3-4 of an hour. MINCED VEAL (More economical). The remains of cold roast fillet or loin of veal, rather more than i pint of water, i onion, 1-2 teaspoonful of minced lemon peel, salt and white pepper to taste, i blade of pounded mace, 2 or 3 young carrots, a faggot of sweet herbs, thickening of butter and flour, i tablespoonful lemon juice, and 3 tablespoonfuls of cream or new milk. Take about i Ib. of veal, and should there be any bones, dredge them with flour and put them into a stew-pan with the brown outside and a few meat trimmings ; add rather more than i pint of water, the onions cut in slices, lemon peel, seasoning, mace, carrots IOO DIFFERENT WAYS TO COOK MEAT. and herbs ; simmer these for i hour, and strain the liquor. Rub a little flour into some butter, add this to the gravy, set it on the fire, and, when it boils, skim it well. Mince the meat finely by cutting and not chopping it ; put it in the gravy and let it get warmed through gradually; add the lemon juice and cream, and, when it is on the point of boiling, serve. Garnish the dish with sippets of toasted bread and slices of bacon rolled and toasted. Forcemeat balls may also be added. If more lemon juice is liked than is stated above, put a little very finely minced to the veal, after it is warmed in the gravy. One hour to make the gravy. FRICANDEAU OF BEEF. Three Ibs. of the inside fillet of the sirloin (a piece of the rump may be substituted for this), pepper and salt to taste, 3 cloves, 2 blades of mace, 6 whole allspice berries, i pint of stock or water, i glass of sherry, i bunch of savory herbs, 2 shallots and bacon. Cut some bacon into thin strips and sprinkle over them a seasoning of salt and pepper mixed with cloves, mace and allspice well pounded. Lard the beef with these, put it into a stew-pan with the stock or water, sherry, herbs, shallots, 2 cloves, and some pepper and salt. Stew the meat gently until tender, then take it out, cover it closely, skim off the fat from the gravy, and strain it. Set it on the fire and let it boil till it becomes glaze. Glaze the larded side with this and serve on sorrel sauce, which is made as follows : Wash and pick some sorrel, put it into a stewpan with only the water that hangs about it ; keep stirring to prevent it burning, and when done, lay it on a sieve to dry. Chip and stew it with a small piece of butter and 4 or 5 tablespoonfuls of good gravy for i hour, and rub it through a tammy. ' If too acrid, add a little sugar, and a little cabbage, lettuce boiled with the sorrel will be found to be an improvement. Two hours to gently stew the meat. Seasonable at any time. FRICANDEAU OF VEAL. A piece of the fat side of a leg of mut- on (about 3 Ibs.), lardones, 2 carrots, 2 large onions, a faggot of savory herbs, 2 blades of pounded mace, 6 whole allspice, 2 bay leaves, pepper to taste, a few slices of fat bacon and i pint of stock. The veal for a fricandeau should be of the best quality, or it will not be good. It may be known by the meat being white and not thready. Take off the skin, flatten the veal on the table, then at one stroke of the knife cut off as much as is required, for a fricandeau with an un- even surface never looks well. Trim it, with a sharp knife make 2 or 3 slits in the middle, that it may taste more of the seasoning. Now lard it thickly with the fat bacon, as lean bacon gives a red color to the fricandeau. Slice the vegetables and put these with the spices and herbs in the middle of a stew-pan, with a few slices of DIFFERENT WAYS TO COOK MEAT. IOI bacon on the top. These should form a sort of mound in the center for the veal to rest upon. Lay the fricandeau over the bacon, sprinkle over it a little salt and pour in just sufficient stock to cover the ba- con, 'etc., without touching the veal. Let it gradually come to a boil, then put it over a slow and equal fire and let it simmer very gently for about 2 1-2 hours, or longer, should it be very large. Baste it frequently with the liquor, and a short time before serving put it into a brisk oven to make the bacon firm, which, otherwise would break when it was glazed. Dish the fricandeau and serve with a puree of whatever vegetable happens to be in season spinach, sorrel, aspar- agus, cucumbers, peas, etc. Cook 21-2 hours. If very large, allow more time. VKAL CUTLETS. Three Ibs. of the prime part of the leg of veal, egg and bread crumbs, 3 tablespoon fuls of minced savory herbs, salt and pepper to taste, and a small piece of butter. Have the veal cut in slices about 3-4 of an inch in thickness, and, if not cut perfectly even, level the meat with a cutlet bat or rollingpin. Shape- and trim the cutlets and brush them over with egg. Sprinkle with breadcrumbs, with which have been mixed some minced herbs and a seasoning of pepper and salt, and press down the crumbs. Fry them a delicate brown in fresh lard or butter, and be careful not to burn them. They should be very thoroughly done, but not dry. If the cutlets are thick, keep the pan covered for a few minutes at a good distance from the fire after they have acquired a good color. By this means the meat will be done through. Lay the cutlets in a dish, keep them hot and make a gravy in the pan as follows: Dredge in a little flour, add a piece of butter as large as a walnut, and then pour as much boiling water over it as is required. Season with pepper and salt, add a little lemon juice, give one boil and pour it over the cutlets. They should be garnished with slices of broiled bacon, and a few forcemeat balls will be found a very excellent addition to the dish. For cutlets of a moderate thickness about 12 minutes; if very thick, allow more time. Veal cutlets maybe nicely flavored and fried a nice brown. VEAL when eaten should have the juice of an orange squeezed over it. C. C. B. VEAL LOAF. Three Ibs. of veal cutlets, 1-2 Ib. of fat pork, ail chopped fine, i cup of powdered crackers, i cup of cold wa- ter, salt, pepper, sage, etc., and i egg. Bake 2 1-2 hours. CALF'S HEAD, ONE-HALF BOILED AND THE OTHER BAKED. Cleause the head, parboil 1-2 and rub it over with a feather dipped in the beaten yolk of an egg. Strew over it a seasoning of pepper, salt, thyme, parsley chopped small, cayenne pepper, a spoonful of powdered sage, a little nutmeg, stick bits of butter IO2 DIFFERENT WAYS TO COOK MEAT. over it, and then sprinkle over it thickly a teaspoonful of grated bread crumbs. Put it in the stove, and when it begins to brown immediately baste it over with melted butter; a very few minutes will be required to baste it. A portion of the brains may be mashed and added to the gravy. Celery and vinegar will season the gravy well. The housekeeper, who directs in such mat- ters, should give particular instructions as to the sauce to be used in each dish, adding ingredients to suit the tastes of those who are to be served. There is but one style of gravy or sauce, or not more than two, in the majority of families, and these never vary. Nothing easier than to give a pleasing variety when a good supply of vinegars and catsups are kept on hand. Then boil the other half of the head in a white cloth and serve them both in one dish. Boil the other half of the brains in a piece of clean cloth, with a very little parsley and a leaf or two of sage. When they are boiled, chop them small and warm them up in a saucepan with a bit of butter and a bit of pepper and salt. Lay the tongue, boiled and peeled, in the middle of a small dish and the brains around it. Have in another dish bacon and pickled pork, and in a third, greens and carrots. LAMB'S HEAD. Wash the head very clean, take the back part from the eyes and the gail from the liver. Lay the head in warm water ; boil the lights, heart and part of the liver, chop and flour them, and toss them up in a saucepan with some gravy, catsup and a little pepper, salt, lemon juice and a spoonful of cream. Boilthe head very white, lay it in the middle of the dish and the minced meat around it ; place the other parts of the fried liver, with some very small bits of butter, on the minced meat, and the brains fried in little cakes, laid on the rim of the dish, with some crisped parsley put be- tween. Pour a little melted butter over the head and garnish with lemon. LAMB'S HEAD MINCED. Chop the head in halves and blanch it with the liver, heart and lights ; clean the brains in warm water, dip them in the yolk of an egg. grated bread and chopped parsley, seasoned with white pepper and salt, and while the head is blanching, fry them in boiling lard, and drain. Chop the heart, etc., and add a little parsley and lemon peel chopped very fine, seasoned with white pepper and salt ; stew in some cauls until tender. Wash the bread over with yolk of egg, strew over grated bread seasoned with white pepper and salt, and bake until tender. Serve up, having browned the head with a salamander ; put the mince under it and the brains around it with slices of broiled bacon. COUSIN GERMAN (From a Chicago housekeeper). Take 4 calf's feet thoroughly cleaned and boil in 3 quarts of water until done DIFFERENT WAYS TO COOK MEAT. IO3 enough to fall to pieces, then strain off the water ; now put the goose into a pot, pour over it the broth of the calf's feet and enough water to cover the goose well ; add some vinegar, spices, salt, onions and a half peel of a lemon ; cover it and boil slowly until the goose is soft. Let it cool off in the broth, and take out the goose after it is cold. Cut all the meat off the bones and lay it in a deep earthern dish. Take all the fat off the broth, taste it, add more vinegar and salt if necessary, let it run through a cloth and pour it over the meat. It will be nice and stiff after 24 hours, and you can eat it cold with bread or cream. If you can get gellatine it will be so much simpler to prepare it. Boil the goose in water and spiced just as before. The toughest meat will get tender if boiled with vinegar. The American cooks always steam the goose before roasting. Try it once without steaming. Rub it with salt, both inside and outside ; put a little water in your frying pan and roast it in a hot oven two or three hours, according to size, and if it is a young goose you will find it superb. PIG'S PETTITOES. A thin slice of bacon, i onion, i blade of mace, 6 peppercorns, 3 or 4 sprigs of thyme, i pint of gravy, pepper and salt to taste thickening of butter and flour. Put the liver, heart and pettitoes into a stewpan with the bacon, mace, peppercorns, thyme, onion and gravy, and simmer these gently for 1-4 of an hour ; then take out the heart and liver and mince them very fine. Keep stew- ing the feet until quite tender, which will be from 20 to 30 minutes, reckoning from the time that they boil up first ; then put back the minced liver, thicken the gravy with a little butter and flour, season with pepper and salt, and simmer over a gentle fire for five minutes, occasionally stirring the contents. Dish the-mince, split the feet and arrange them around alternately with sippets of toasted bread and pour the gravy in the middle. Altogether 40 minutes. SHEEP'S FEET OR TROTTERS. 12 feet, 1-4 Ib. of beef or mutton suet, 2 onions, i carrot, 2 bay leaves, 2 sprigs of thyme, i oz. salt, 1-4 oz. pepper, 2 tablespoonfuls flour, 2 1-2 quarts of water, 1-4 Ib. fresh butter, i teaspoonful each of salt, flour and pepper, a little grated nutmeg, the juice of i lemon, i gill of milk and the yolks of 2 eggs. Have the feet cleaned and the long bone extracted from them, put the suet into a stewpan, with the onions and carrot sliced, the bay leaves, thyme, salt and pepper, and let these simmer for five minutes ; add 2 tablespoonfus of flour and the water, and keep stir- ring till it boils, then put in the feet. Let these simmer for 3 hours, or until perfectly tender, take them and lay them on a sieve, mix to- gether on a plate with the back of a spoon, butter, salt, flour (2 tea- spoonfuls), pepper, nutmeg and lemon juice, as above, and put the feet, with a gill of milk, into a stewpan ; when very hot, add the 104 DIFFERENT WAYS TO COOK MEAT. butter, etc., and stir continually until melted. Now mix the yolks of 2 eggs with 5 tablespoonfuls of milk ; stir this into the other ingre- dients, keep moving the pan over the fire continually for a minute or two, but do not allow it to boil after the eggs are added. Serve in a hot dish and garnish with croutons or sippets of toasted bread. Cook 3 hours. Seasonable at any time. To FRY KIDNEYS. Chop veal, mutton, beef or hog's kidneys and some of the fat, likewise a little leek or onion (or not), cayenne pepper (a little), and salt. Wet it with an egg or two, roll it up into balls and fry them, or they may be parboiled and simply fried with sweet breads. STEWED Ox KIDNEYS. Cut a kidney or two into thin pieces, soak the slices in water and dry them well ; dust them with flour, pepper and salt, put them into the stew pan with a little fresh butter and shake them about over the fire till brown, then pour some hot water, broth or pot liquor into the pan ; a shallot or two chopped fine, some young onions, a little parsley and a spoonful of shallot vinegar, on- ion or walnut pickle or catsup. Cover the stewpan close and simmer slowly 'till done. LAMB TO KEEP IN SUMMER. In a few hours after the lamb is slaughtered take all four quarters and cook them well ; each subse- quent day afterwards, as you prepare your dinner, place the remain- ing quarters back in the stove and thoroughly heat them. Pepper well ; add a little salt. In this way they will keep sweet for a week in the hottest weather. A VERY NICE DISH. Take the but end of a neck of lamb, cut it into steaks and chop each bone so short as to make the steaks al- most round. Egg and strew over with crumbs, herbs and seasoning; fry them of the finest brown, mash some potatoes with a little butter and cream and put them into the middle of the dish raised high. Then place the edge of one steak on another with the small bone upward all around the potatoes. HODGE PODGE. One pound of under-done cold mutton, 2 let- tuces, i pint of green peas, 5 or 6 green onions, 2 ounces of butter; pepper and salt to taste ; 1-2 teacupful of water; mince the mutton and cut up the lettuces and onions in slices. Put these into a stew pan with all the ingredients except the peas, let these simmer very gently for 3-4 of an hour, keeping them well stirred. Boil the peas separately ; mix these with the mutton and serve very hot ; stew 3-4 hour. A LAMB'S HAGGIS. Slit up all the little fat strips with scissors and clean them ; clean the kernels also and parboil the whole and cut them into little bits. Clean and shred the web ^.nd kidney fat and mix it with the tripe ; season with salt, pepper and grated nut- PORK AND BACON. IO5 meg. Make a thin batter with 2 eggs, 1-2 pint of milk and the necessary quantity of flour. Season with chopped cloves or young onions ; mix the whole together, sew up the bag, which must be clean, and boil for 1-2 hour. PORK AND BACON. OLIVE OIL is superior to butter, lard or dripping for basting a pig or fowl ; it gives it an evener and a finer color, and more crispness to the skin. OLIVE OIL FOR COOKING. Almost every kind of dish is cooked in olive oil by the inhabitants of Syria, Arabia and a portion of Africa. To BOIL A LEG OF PORK (Mrs. H.'s recipe). Pork requires longer boiling than any other meat. If it has befen salted 6 or 8 days soak it an hour before cooking. Scrape and wash it carefully, singe off any hairs with a piece of burning paper or corn husk, and avoid making incisions about the knuckle, as this lets out the juice. Put it to boil in lukewarm water, and boil slowly and steadily, skimming carefully ; keep the cover on ; this will not only keep out the smoke, but will retain much of the nutritive properties of the meat. Should the least dross remain upon the meat when done, scrape it off again. It should go to the table white, clean and thoroughly done, and yet not boiled until the meat drops from the bone ; it should be rather underdone. This is good cold or slightly heated and buttered. A pea pudding, from time immemorial, has been considered the proper accompaniment for this dish. Boiled turnips, with or without butter, cream and pepper, are excellent. When cold, nothing can be better than chow-chow or French mustard as an accompaniment. To BOIL PICKLED PORK. Should the pork be very salt, let it re- main in water about 2 hours before it is dressed. Put it into a sauce- pan with sufficient cold water to cover it, let it gradually come to a boil and then gently simmer until tender. Allow ample time for it to cook, as nothing is more disagreeable than underdone pork, and when boiled fast the meat becomes hard. This is sometimes served with boiled poultry and roast veal, instead of bacon. When tender, and not over salt, it will be found equally good, A piece of pickled pork weighing 2 Ibs., i 1-2 hours to boil. Seasonable at any time. BAKING PORK. Rub over its surface some melted butter, strew it with bread crumbs and bake it in a very hot oven until of a brown golden yellow color. You can season it with salt and pepper. It is better to roast it rather too much than too little. Roast leg of pork 3 hours, or. until tender. To ROAST A LEG OF PORK. Cut the skins in squares, season with salt and pepper and baste with salt and water while baking. IO6 PORK AND BACON. SPRING OR FOREHAND OF PORK. Cut out the bone, sprinkle salt, pepper and dried sage over the inside ; but first warm a little butter to baste it with and then flavor it ; roll the pork tight and tie it, then roast it by hanging before the fire. About 2 hours will do it. To ROAST A COLLARED NECK OF PORK. Let the meat be boned, then strew the inside pretty well with bread crumbs, chopped sage, a very little beaten allspice, some salt and pepper, all mixed together. Roll it up very close, bind it tightly and roast gently i 1-2 hours or more, according to the thickness. A loin of pork with the fat and kidney taken out and boned, and a spring of pork boned are very nice dressed in the same way. To FRY PORK CHOPS. Parboil them and then flour them with pepper and salt and fry them with chopped onions in lard. PORK CHOPS may be fried in the same manner, dipping them, after they are egged, in a mixture of chopped sage, onions and crumbs of bread with pepper and salt. PORK CUTLETS OR CHOPS. Loin of pork, pepper and salt to taste. Cut the cutlets from a delicate loin of pork, bone and brown them nicely and cut away the greater portion of the fat. Season them with pepper and place the gridiron on the fire ; when quite hot lay on the chops and broil them for 1-4 of an hour, turning them 3 or 4 times, and be particular that they are thoroughly done, but not dry. Dish them, sprinkle over a little fine salt and serve plain or with tomato catsup, some piquant sauce, or pickled gherkins, a few of which should be laid around the dish as a garnish. One-quarter of an hour. ROAST P;G. Stuff with a stuffing of bread crumbs, sifted sage, salt, pepper and nutmeg, and sew it up, lay it on a brisk fire until done thoroughly, then have ready some butter in a dry cloth and rub the pig with it in every part. (The legs must be skewered back or the under part will not crisp.) Dredge as much flour over it as will probably lie, and do not touch it again till ready to serve; then scrape off the flour very carefully with a blunt knife, rub the pig well with the buttered cloth, and take off the head while at the fire ; take ouf the brains and mix them with the gravy that comes from the pig. Then take it up, and, without draining the spit, cut it down the back and belly and lay it into the dish and chop the sage and bread quickly and as fine as you can, and mix them with a large quantity of fine, melted but- ter that has very little flavor. Put the sauce into the dish after the pig has been split down the back, and garnish with the ears and the two jaws ; take off the upper part of the head down to the neck. Some add to the above stuffing a couple of onions, parboiled, 2 spoonfuls of butter and the yolk of an egg. Apple PORK AND BACON IO7 sauce, carrot sauce, bread sauce and tomato sauce are occasion- ally used. A pig will take about 2 hours to roast. When the eyes start from the head it is done enough. The pig may be roasted in a paper bag that has been well greased with beef drippings. Before roasting, meat that has been frozen should be soaked 2 or 3 hours or longer ia cold water, and will require a longer time to roast. N. B. Do not attempt to thaw it before the fire, or you will never be able to roast it perfectly afterward. Squeeze in it a lit- tle lemon juice, and put in a sprinkle of salt and a Httle cayenne pepper, which should be on the table. Roasting was the ancient manner of dressing meat. ROAST PIG. Kill your pig the evening previous or very early in the morning of your wanting it to cook. Scrape, singe and wash it several times in cold water, changing it as often ; then cut the feet off at the first joint. The heart, liver and feet should be put in a pot or a pan to stew. Fill the body with a rich stuffing, as for turkey or goose, or with Irish potatoes mashed fine while hot, after boiling or steaming them, which should be highly seasoned with salt, pepper, lard or butter (i spoonful each). After fastening the legs together, sew the body up and rub it well with salt and pepper all over. Put it in a tin roaster before a hot fire, turn it frequently, and now and then rub it with lard or butter tied up in a piece of muslin, in order to make the skin crisp all over. If you wish you can suspend it be- fore the fire with a string tied to a strong nail, and under it place a stew-pan or skillet to catch the gravy. The feet cut up and the heart and liver chopped very fine, should be boiled in clear water with a few sage leaves. Take them up and lay them on a sieve and season highly ; form a paste of butter and flour and stir it in, and cook until tender, then take the dripping in the pan or skillet and thicken it with flour and give it a boil up. Serve for gravy in a sauce tureen. ROAST HAM Soak in lukewarm water a ham, the night before you bake it. Four or six hours before you wish to serve it set it in an oven or before a moderate fire in a tin kitchen or roasting-pan, turn the spit frequently and let it roast 2 hours. Then take it up on a dish or pan and remove the skin nicely. Scrape all the fat off the baking pan and let it bake 2 or 3 hours longer, basting it often with the gravy in the bottom of the pan. When it is done, take the ham up on a dish. It should be brown. Put the gravy in a saucepan, stir i tablespoonful of flour in a teacup of water, pour it in the same and boil up. Serve this in a sauce tureen. This is excellent for cold lunch, well peppered, with cider. FRIED EGGS AND BACON. This is an old-fashioned and handy 108 PORK AND BACON. dish when a hasty meal is called for. By a little attention it can be made a nice dish, and for want of it, will be spoiled. The bacon to be fried should be scalded a minute or two in a fryingpan on each side ; then pour off the water before the fat begins to run ; then fry it a moment until it acquires a 'pale brown ; then remove it on to a fish strainer, break the eggs carefully into separate cups, so that the yolks be not broken, and slide them gently into the pan. When the whole of the white is set, and the under part of a pale brown, take each up with a knife, and hold them a moment over the panto drain the fat from them. Some persons turn them all over, but if the eggs are nicely done, the curled edges are rather an improvement than otherwise. Each egg may be laid on a slice of bacon, or laid sepa- rately on the fish plate with the bacon around and garnished with paisley. To ROAST A LOIN OF PORK. Cut the skin lengthwise and cross- wise so as to form small squares and rub it all over with pepper, salt and finely powdered dry sage leaves ; make an incision between the ribs and stuff it with dressing made of bread crumbs, chopped on- ions, pepper and salt, mixed up with the yolk of i or 2 eggs well beaten. Bake it in a stove or oven, or before the fire on a spit and baste it often with lard. It may be baked after it is dressed; fat roast is the sweetest. COLLARED PIG'S FACE. One pig's face and salt. For brine, i gallon of water, i pound of common salt, 1-2 handful of chopped juniper berries, 6 bruised cloves, 2 bay leaves, a few sprigs of thyme, basil, sage, 1-4 ounce saltpetre. For force meat, 1-2 pound of ham, 1-2 pound of bacon, i teaspoonful of mixed spices; pepper to taste; 1-4 Ib. of lard, i tablespoonful of mixed parsley, 6 young onions ; singe the head carefully, bone it without breaking the skin and rub it well with salt. Make the brine by boiling the above ingredients for 1-4 hour and letting it stand to cool. When cold, pour it over the head and let it steep in this for 10 days, turning and rubbing it often, then wipe, drain and dry it. For the force meat, pound the ham and bacon very finely and mix with them the remaining in- gredients, taking care that the whole is thoroughly incorporated. Spread this equally over the head, roll it lightly in cloth and bind it securely with broad tape ; put it into a sauce pan with a few meat trimmings and cover it over with stock; let it simmer gently for 4 hours and be particular that it does not stop boiling the whole time. When quite tender take it up, put it between two dishes with a heavy weight on the top, and when cold remove the cloth and tape. It should be sent to the table on a napkin or garnished with a piece of deep white paper with a ruche on the top. Four hours for preparing it. PORK AND BACON. ICX) To BAKE QUARTERS OF PIG. Wash the meat nicely, cut the skin lengthwise and crosswise into small squares and rub it with pep- per and salt. If approved a little dust of dried sage ; put it in the oven with a little water and lard and bake it brown. ROAST SUCKING PIG. Put a sucking pig, as soon as it is killed, in a basin of hot, but not boiling water for 2 minutes, then rub off the hairs with a cloth ; if they do not come off easily put the pig in the water for i minute more ; make a slit down the belly, take out the entrails, clean and singe the pig and steep it in cold water for 24 hours ; after which drain and dry it thoroughly with a cloth. Make stuffing as follows : Chop a large onion together with about a dozen sage leaves, blanch the whole in boiling water for 5 minutes, drain and put in a stew pan with a good spoonful of butter, stir over the fire and simmer for 10 minutes, then add a cupful or more of bread crumbs ; season with salt and pepper, mix thoroughly and fill the inside of the pig with the stuffing, sew it up with fine twine, truss the legs and back and put the pig in the spit to roast before a clear fire, basting it with butter or salad oil. When the pig is done take it off the spit, put it on a dish and serve with approved sauce in a boat. To DRESS PIG'S FRY. One and one-half pound of pig's fry, 2 onions, a few sage Ieaves2, 2 pounds of potatoes ; pepper and salt to taste. Put the lean fry at the bottom of a pie dish, sprinkle over it some minced sage and onion and a seasoning of pepper and salt ; sliced potatoes ; put a layer of these in the seasoning, then the fat fry, then more seasoning and a layer of potatoes at the top ; fill the dish with boiling water and bake for 2 hours, or rather longer ; cook rather more than 2 hours. To BOIL A GAMMON, OR BOILING HAM, or any Salted or Smoked Meat, as Neat's Tongue, Hog's Cheeks, &c Set on a kettle of water, put in 3 or 4 handfuls of hay flowers, cloves, or any sweet grass green leaves of Indian corn, or the husks ; or if you cannot get them green, hay tied up in a coarse bag or cloth will do. By this means the meats will be of a much finer color, more tender, short and mellow. An old ham should be* soaked several hours before boiling, and after being skimmed paint the top with yolks of well beaten eggs ; sift over finely pulverized cracker and bread crumbs evenly, or cover over a thin coat of Irish potatoes, straining through a colander ; bake in a moderate oven 1-2 hour ; skin the ham or not, as you may fancy. If the skin remains, with a sharp knife you can cut the skin in dia- mond shapes, then fill it with grated yolks of hard boiled eggs, or grated beets or carrots ; trim the dish with parsley or the tops of eel-, ery. If the ham be skinned stick it with cloves in diamond shapes, I IO PORK AND BACON. fill up the places with a layer of grated yolks and i white of hard boiled eggs. Be careful not to blend them. Garnish the dish with sprigs of green double parsley interspersed with pretty flowers cut from vegetables ; make red, pink, cream colored and white roses of beets; purple and yellow roses of carrots, and pearl white with turnips ; for leaves use mustard or curled parsley. Ornament the knuckle with letter paper of different colors, or white ; cut with letter paper. Miss F.'s RECIPE for preparing whole hams for parties. Boil them till very done and skin them ; when cold cut through the ham in slices to the bone, but do not cut the slices from the bone. Be- tween each slice, put thin pieces of pickle and detach the slices as needed. The ham dressed by either of these receipts will show to better advantage by being slightly elevated above the dish. Gar- nish with parsley or something green. Save the essence or gravy for boiling cabbage, beans, peas, or Irish potatoes, and soups, &c. GLAZE FOR COVERING COLD HAMS, TONGUES, &c. Use either rich stock or white stock, denoting the quantity of meat in each. It may be remarked at the outset that unless glaze is wanted in very large quantities it is seldom made expressly ; either of the stocks above mentioned boiled down and realtered considerably, will be found to produce a very goed glaze. Put the stock into a stew pan over a nice clear fire, let it boil till it becomes somewhat stiff, when keep stirring to prevent its burning. The moment it is sufficiently reduced and comes to a glaze turn it out into the glazing pot or white earthenware jar to melt the glaze when required. It should never be warmed in a sauce pan, lest it should reduce too much and become black and bitter. If the glaze is wanted of a pale color more veal than beef should be mixed in making the stock ; and it is as well to omit turnips and celery, as thev impart a disagreeable bit- ter flavor. To GLAZE HAM (boiling). -^Brush over the ham (using a feather or brush) with the yolk of an egg, cover thickly with bread crumbs and go over it with thick cream ; put it in the stove or oven to brown, put the glaze on 1-2 inch thick and if necessary put it on a second time. How TO BOIL HAM to give it an excellent flavor. Vinegar and water, 2 heads of celery, 2 turnips, 3 onions, a large bunch of savory herbs. Let the ham soak from 8 to 12 hours, wash it thoroughly clean, and trim away from the under sides all the rusty and smoked parts, which would spoil the appearance, and let it soak for a few hours in vinegar and water ; put it on in cold wa- ter, and when it boils add the vegetables and herbs; simmer very gently until tender, take it out, strip off the skin, cover with bread raspings and put a paper ruche around the knuckle. PORK AND BACON. Ill A VALUABLE SUGGESTION. Cut ham or salt pork in slices for frying or broiling, put to soak over night in equal proportions of sweet or sour milk and water, for breakfast, and several hours before any other meal. To SWEETEN SALT PORK. Cut as many slices as will be re- quired for breakfast the evening previous and soak till morning in sweet milk and water, then rinse clean in clear water and fry. The pork will be found nearly as good as when fresh. To BAKE A HAM. Many people think a ham is never so thor- oughly well cooked as in the oven. It should first lie in cold water for 12 hours, then in warm milk and water for 6 hours. Cover it en- tirely with a coarse paste or put it into an oiled paper bag, so that .none of the gravy may escape, and place it on a baking dish and bake it in a well heated oven for 4 or 5 hours, according to size ; when taken from the oven remove the paste or bag and the skin. Brush it over with white of egg, cover it with raspings of bread, and brown for a few minutes before the fire or stove. BAKED HAM (Mrs. Denny, San Jose, Cal ) Wash your ham clean, wipe it dry, then boil it for 2 hours in clear water, then take off, carefully remove the skin, then put it into a clean oven ; mix together i pound each of nice sugar and finely powdered bread crumbs and put them evenly over the ham and bake a nice brown. It is just as nice as can be. The ham should be new and sweet. Begin at the hock bone to cut. TOAST HAM. Chop some lean ham, put in a pan with a little pepper, a lump of butter and 2 eggs beaten. When beaten thor- oughly, spread it on buttered toasts and serve hot. To ROAST A HAM. Trim the ham and soak it for 24 hours to re- move the salt, then put it into a deep earthen pan with 3 onions and 3 carrots sliced, and 1-2 ounce of black pepper. Pour over a bot- tle of light French wine, cover it closely up, and let it remain in this marinade 24 hours, then roast |it before the fire, basting it with the marinade. It will require from 4 to 5 hours to be well cooked. Skin it and braise the ham over, and in the meantime reduce the marinade and gravy over the fire to a sauce and pour it around the ham when served. It may be eaten hot or cold ; excellent when cold for lunch. STUFFED HAM. After boiling the ham skin it, and have ready a dressing made of corn meal muffins or grated biscuits, add i moderate sized onion chopped very fine, 2 leaves of sage, pepper, sugar and salt to taste, a few celey sticks ; with a large knife make incisions all over the ham and press the dressing in. Mrs. Rogers. ROAST HAM. Soak a ham in tepid water the night before you 112 SWEET BREADS. wish to roast it. Four hours before you wish to serve it set it before a moderate fire, turn the spit and let it roast two hours, then bake it upon a dish or pan and take the skin off nicely : scrape all the fat out of the roaster, put in the ham and let it roast 2 hours more ; baste it often with the drippings in a sauce pan, stir i table- spoonful of flour in a teacupful of water, pour it in the sauce and boil up. Serve in a tureen. SWEET BREADS: BAKED SWEET BREADS. Let them lay in water i hour before using, parboil them, cut slits over them and lay in strips of bacon ; put the sweet breads in a hollow baking dish, pour in a tumbler of water in which they were boiled, rub a tablespoonful of flour in a tablespoonful of butter and add salt and pepper to suit taste, and serve as soon as done ; i pint of oysters added to the gravy will improve it. LAMB'S SWEET BREADS. Blanch them and put them a little while into cold water, then put them into a stew pan with a teacupful of broth ; some pepper, salt, a small bunch of onions and a blade ot mace ; stir in a bit of butter and flour and stew 1-2 hour. Have ready 2 or three eggs well beaten in cream with a little minced pars- ley and a few grates of nutmeg. Put in some boiled asparagus tops to the other things; do not let it boil after the cream is in, but make it hot, and stir it well all the time. Take care that it does not cur- dle. Young French beans or peas may be added, first boiled of a beautiful color. SWEET BREADS SAUTE. Soak your sweet breads in tepid water several hours to free them from blood, then pour boiling water over them and let stand for 3 minutes, then melt some butter in a frying pan, and put in the sweet breads ; season over with salt, pepper, juice of lemon, parsley and bay leaf ; turnover till done and serve hot with maitre d'hotel sauce over. SWRET BREADS BOILED (Mrs. Bates'.) Parboil, rub them well with butter and broil on a clean gridiron ; turn them often, and now and then roll them over in a plate containing hot melted butter to prevent them from getting hard and dry. To BROIL A SWEET BREAD. Parboil it, rub it with butter and broil it over a slow fire ; turn it frequently and baste it now and then by putting it upon a plate kept warm by the fire with butter in it, HASHES. BKAINS. To COOK BRAINS. They may be fried in butter, boiled in milk, and then placed in vinegar or boiled in water 2 or 3 minutes, then beaten fine, mingled with sage, salt, yolk of an egg, a gill of cream, fried in the form of drop cakes in butter. They should be carefully washed before cooking. When well cooked nothing is more deli- cious. LAMB'S BRAINS How TO PREPARE THEM. One-half pint of pure vinegar and tne same of water, salt, and 1-2 lemon or a whole lime and a heap tablespoonful of chopped parsley. Previously boil the brains in some vinegar diluted with water, and some salt ; mince them and add to them the yolk of a beaten egg with a spoonful of milk or cream and the lemon juice. Liver plack may be prepared in the same way, but should first be parboiled, then stewing down with onions, pepper, salt, a little nutmeg, sage and parsley and thyme till the gravy is clear. BRAINS. Steep them in cold water for an hour, then pick out all the skinny particles from the surface, being careful not to bruise the brains ; when very clean and white put them into a stew pan with i quart of water, a pinch of salt, a spoonful of vinegar, and boil gently for 28 minutes. LANFI means anything cooked in a small quantity of water, oil, lard, or fat i side at a time. Serve hot with sugar sifted over. Ris- sole flazzie must be sauted till of a golden yellow, being egged over. HASHES. Hashes, by the manner in which they are prepared, are frequently impoverished, hardened and rendered indigestible. It is no uncom- mon thing to see a hash stewed away for an hour or more, or hear a cook say she must set the hash on in good time to make the gravy rich. It is no wonder that there are so many persons t be met with whom hash constantly disagrees. This would not be the case were the preparing carried on in a proper manner. Let these two obser- vations be borne in mind for hashes in general : First, that the gravy should bring richness to the meat, not enriched by it. Second, that instead of stewing on the hob or corner of the stove, the fewer min- utes the hash is in the stewpan the better ; even the meat, when un- derdone, when cut in thin slices, a minute or two will sufficiently do it. Cold beef, mutton or fowls of any kind will make a most excel- lent hash as well as beefs heart. 114 HASHES. MRS. H.'s RECIPE FOR BEEF HASH. Two tumblers of hot water, a large tablespoonful of butter, 3 tablespoonfuls each of grated cheese and bread crumbs, season highly with cayenne pepper, and add 3 tumblerfuls of minced beef. Serve as soon as hot. Stir all well to- gether. This is from a very accomplished housekeeper. MRS. J.'s BAKED HASH. Take cold round of good beef or mut- ton and mince it fine, seasoned with a little minced onion, pep- per and salt. Chop green pickle (onion is the best), add a little vinegar. Put into a deep dish a layer of meat, then one of pickle, sliced thin, one of bread crumbs over that, butter and gravy. Repeat this until all is in, putting bread crumbs and butter last ; let it bake a few moments until a nice crust is formed, and serve hot. Should there be but little gravy, moisten with a little ssveet milk and water mixed in equal proportions. Very little is necessary. IRISH POTATO HASH (A Michigan recipe). Peel and wash Irish potatoes, slice thin and put to stew in a very little water ; when nearly done, add as much pickled beef, minced very fine, or cold salt mackerel if liked, (a little onion and minced parsley may be put in with the Irish potatoes), a large tablespoonful of butter, pepper and salt to taste. Serve hot. This should just be moist. Mash the potatoes and mix them well with the meat, This Is a favorite dish. To HASH DUCKS. Cut them into pieces, as in carving at table, and soak them by the side of the fire in boiling gravy, until they are thoroughly hot. Add a glass of wine and a sufficient quantity of minced spices to give the sauce a high relish, or cut up the ducks and make a gravy of the trimmings, and some onions. Thicken it, when strained, with butter browned with flour; stew the cut ducks gently until ready, and having seasoned with sauce. Serve the hash on small slices of fried bread. To HASH A DRESSED GOOSE. Cut up a large onion and put it into a stewpan with a little butter ; fry it, but without letting it become brown; add thereto as much boiling water as will make sauce for the hash, thicken it with flour, cut up the goose and put it into the sauce, but do not let it boil. Season with pepper, salt and catsup. The legs of geese broiled and served with apple sauce form a good supper, luncheon or tiffin. To HASH TURKEY. Cut the flesh into pieces and take off the skin, otherwise it will give the gravy a greasy, disagreeable taste. Put it into a stewpan with a pint of gravy, a teaspoonful of lemon pickle, a slice of the end of lemon and a little beaten mace. Let it boil 6 or 7 minutes, and then put it into your dish. Thicken your HASHES. 115 gravy with flour and butter, mix the yolks of 2 eggs with a spoonful of thick, new cream, put it into your gravy and shake it over the fire till it is quite hot, but do not let it boil, then strain it and pour it over your turkey. Lay slices of fried bread around and serve it, and garnish with lemon and parsley. EXCELLENT TURKEY HASH. Chop 2 large or 4 medium-sized onions, put in a frying-pan with enough beef dripping and butter to fry the onions tender, then add 3 cups of chopped turkey, with salt, black pepper, a little thyme or nutmeg ; add boiling water enough to moisten without making much gravy, dredge in some flour and stir it. Boil and serve it, or turn it over half slices of well-buttered toast. To HASH A CALF'S HEAD. Clean and parboil the head, or take what is left of a plainly-boiled cold head, and cut it into small pieces or slugs. Peel and slice the tongue. Take upwards of a quart of liquor in which the head was boiled, with the bones and trimmings, and a shank of veal or mutton, and boil these for the hash stock with sage, thyme, parsley, white pepper, onions and a little grated lemon peel ; boil this gravy until it is good and well flavored, then thicken it with flour kneaded in butter and strain it into a saucepan. Season with pounded mace, catsup or lemon pickle, or a little piquant sauce, and warm up the hash without boiling, though boiling does not harden calf's head as it does meat. Garnish with forcemeat balls fried, and fried bread, which form a suitable accompaniment to all hashes. Pickled oysters added make a great improvement. To HASH MUTTON. Cut thin slices of dressed mutton, fat and lean, and flour them. Have ready an onion boiled in 2 or 3 spoon- fuls of water ; add to it a little gravy and the meat seasoned. To HASH VENISON. Slice the meat and warm it through without boiling, in its own gravy, or in any other that is unseasoned. If there is no fat left from the preceding dinner, that of mutton may be substituted, by setting it over the fire with a little California wine and sugar, and letting it simmer until dry; then put it to the hash, and it will not be distinguishable from the fat of venison. Onions are a decided improvement. To HASH COLD FOWL OF ANY KIND, AND ALSO BEEF OR MUTTON. Cut cold fowls to pieces, and if you have no gravy put in some water or milk or an equal portion of both (the milk must be sweet and new), boil until the bones, if there be any, can be taken up on a dish and removed, while the gravy and meat can be poured with the true gravy in the saucepan ; then put in butter, pepper and salt. When it boils, stir up new cream with a little flour and thicken it, and a well beaten egg can be added, and chopped pickled cucum- bers. As soon as thoroughly hot, if approved, squeeze in a little Il6 CROQUETS. lemon juice, grated nutmeg and lemon peel. Pour the whole into a dish, strew over it some crumbs of bread browned, and then serve it hot on the table. CROQUETS. CROQUETS OF TURKEY. The remains of cold turkey ; to each 1-2 pound of meat allow 2 ounces of ham or bacon, 2 shallots, i ounce of butter, one tablespoonful of flour, the yolks of 2 eggs, and bread crumbs. The smaller pieces that will not do for a fricassee or hash will answer very well for this dish. Mince the meat finely with the ham or bacon in the above proportions, make a gravy of the bones and trimmings, well seasoning it, mince the shallots, put them into a stew pan with the butter, add the flour, mix well, then put in the mince and about 1-2 pint of gravy made from the bones. (The proportion of the butter must be increased or diminished according to the quantity of mince.) When just boiled add the yolks of 2 eggs, put the mixture out to cool, and then shape it in a wineglass, cover the croquets with egg and bread crumbs and fry them a deli- cate brown. Put small pieces of parsley stems for stalks and serve with salted bacon cut very thin. Eight minutes to fry the croquets. SWEET BREAD CROQUETS. Take some blanched throat of sweet breads, trim and cut them in 1-4 inch slices ; cut an equal quantity of mushrooms in the same way and mix both together in some stiffly reduced German sauce ; make it fry the croquets as above. POTATO CROQUETS. Roast 12 large Irish potatoes ; when done, with a spoon or fork take out the inside and form into a ball ; when cold put them into a mortar with a piece of butter about 1-2 the size of the ball of potatoes and pound them well together or work them well with the hands ; season with a little pepper, salt, chopped shallot, chopped parsley and grated nutmeg; mix with the beaten yolks of 6 eggs and 2 whole eggs, then form them into croquets about the size of beaten yolks of 6 eggs and 2 whole eggs, or a small one; bread-crumb them twice over, fry them a light brown color in hot lard and serve with a garnature of cresses or parsley or chopped cabbage lettuce. CROQUETS can be made of rice and potato or lobster, salmon, cod, crab, halibut chicken, turkey, duck, goose, game, veal, beef, lamb or mutton ; all kinds of fowl, flesh, fish and vegetables. When croquets are small they are called in cookery books "olives" of meat, vegetables, game, veal, poultry, &c. When these little popular roulettes are larger they are called risoles or croquettes, the larger size miratons. NOTE In the preparation of these little balls or cakes any kind SCALLOPS. 117 of cold meat, &c., can be used, and the housekeeper can carry out the Divine command to "gather up the fragments that nothing remains." RICE CROQUETS. (Mrs. H.'s) Two cups of cold boiled rice, 2 tablespoonfuls melted butter, 3 eggs beaten light, a little flour, i raw egg and 1-2 cup of powdered cracker; 2 tablespoonfuls of white sugar, a large pinch of finely grated lemon peel, and salt to taste. Beat eggs and sugar together until light, and work the butter well into the rice ; next stir up with this the beaten eggs ; Season and make into croquets of whatever shape you fancy. They are pretty moulded into the form of pears with a clove blossom, and cut at the large end and the stalk of another projecting from the small to rep- resent the pear stem. You may find it advisable to use a little flour in working the rice paste, but be careful not to get it too stiff, in which event the croquet, of whatever composed, ceases it to be a delicacy. Roll in flour, then in beaten eggs ; lastly in the pow- dered cracker, and fry a few at a time in sweet lard or butter. Rice croquets are sometimes eaten with powdered sugar sprinkled thickly over them as a dessert or sweet sauce served with them. They are delicious when properly mixed and cooked. CROQUETS of field peas, salsify, turnips, beans and parsnips may be made in the same way, using any kind of meat, leaving out the sweetening, adding a little chopped onion, shallot or cloves. SCALLOPS OR COLLOPS. To DRESS COLLOPS QUICK. Cut them as thin as paper with a very sharp knife in small bits, throw the skin and any odd bits of the veal into a little water with a dust of pepper and salt ; set them on the fire while you beat the collops and dip them into a seasoning of herbs, bread, pepper, salt and a scrape of nutmeg, but first wet them in egg, then put a bit of butter into a frying pan and give the collops a very quick fry, for as they are so thin 2 minutes will do them on both sides ; then put them into a hot dish before the fire, then strain and thicken the gravy, give it a boil in the frying pan and pour it over the collops. A little catsup is an improvement ; or fry them in butter only seasoned with salt and pepper, then simmer them in the gravy, either white or brown, with bits of bacon served with them. If white, add lemon peel and mace and some sweet cream. To DRESS SCOTCH COLLOPS BROWN. Cut your collops the same way as the white ones, but brown your butter befoie you lay in your collops ; fry them over a quick fire, shake and turn them, and keep on them a fine froth ; when they are a light brown put them into a pot and fry them as the white ones ; when you have fried them all Jl8 SCALLOPS. brown pour all the gravy from them into a clean tossing pan with 1-2 pint of the gravy made of the bones and bits you cut the collops off ; 2 teaspoonfuls of lemon pickle, a large one of catsup, the same of browning, 1-2 ounce of morels, p i-2 lemon, a little cayenne, and salt to your taste. Thicken it with flour and butter and let it boil 5 or 6 minutes, then put in your collops and shake them over the fire ; if they boil it will make them hard ; when they have simmered a lit- tle take them out with an egg spoon and lay them on your dish ; strain your gravy and pour it hot over them ; lay over the forcemeat balls and little slices of bacon curled round with a skewer and boiled. Strew a few mushrooms over ; garnish with lemon and barberries and serve them up. MINCED COLLOPS (Mrs. Chevallie, Va.) Take any under part of the beef, cut it in small pieces, season it with nutmeg, pepper and salt, put it into a pan with an onion sliced fine and fry a light brown, then put to it a gill of gravy, a spoonful of catsup, a few capers or mushrooms, and thicken with a little flour and butter. FILLET OF VEAL WITH COLLOPS. Take a small fillet of veal and cut up what collops you want, then take the udder and fill it with force meat, roll it round, tie it with pack thread across the middle. Garnish with lemon. TURKEY SCALLOP (Mother's.) Cut up the cold fowl very small, removing the bones and skins, then put on the bottom of a well but- tered dish a layer of fine stale bread crumbs moistened slightly with new milk, that it may not absorb all the gravy, spread over this a layer of the minced turkey with bits of cold stuffing, pepper, salt, bits of butter, then another layer of crumbs, then of the fowl, and thus continue to repeat till the dish is nearly full. Before putting on the upper crust pour in the gravy left from the cold turkey, add some Worcester sauce, catsup and butter. Have ready some crumbs, seasoned with salt and beaten up light with 2 eggs, then spread it smoothly over the dish, put lumps of butter plentifully upon it and bake. Turn a deep plate over the dish until its contents begin to bubble at the sides, showing that it is thoroughly cooked, which will take 4 5 minutes. SCALLOPED OVSTERS. Use a pan or an earthen dish, such as is adapted for puddings, say about 3 inches in depth, commence by placing stale bread crumbs on the bottom of the pan or dish, then a layer of oysters with a little liquor of the oysters over them, drop in some lumps of butter on the oysters, continue making layers of bread crumbs and layers of (collops) oysters alternately till the dish is filled. Cook in a heated oven till thoroughly browned. On each layer of oysters season with pepper, salt, mace, parsley ; allspice to taste. SAUSAGES. SAUSAGES. SAUSAGES. A well-known, seasoned minced meat of celebrity requires much care in mingling the seasoning and ingredients in due proportion to produce that desired harmony of materials that may defy the critical to discover what they are composed of. FISH SAUSAGES. Remove the bones and mince any kind of fish that has been left, then add equal quantities of bread crumbs and mashed potatoes, with 2 eggs well beaten to bind it ; then add some cream to make of the proper consistency, season with pepper and salt, then, with the hands, make into little balls and flatten, and fry in boiling fat. SPICED SAUSAGE (French). Black pepper, 5 Ibs. ; cloves and nutmeg, i 1-2 Ibs. each; ginger, 2 1-2 Ibs.; annise and coriander seeds, 3-4 lb. each. Mix. SMOKED SCOTCH SAUSAGES To KEEP AND EAT COLD. Salt a piece of beef for 2 days and mince it with suet and season highly with pepper, salt, onion or shallot. Fill the large and perfectly cleaned ox entrail, plait it in links and hang it up to dry. Boil it as wanted, either a single link or all together. . BOLOGNA SAUSAGES. To serve these sausages is to slice them in rounds about i-S of an inch thick, remove the skins, boil them for a moment, if preferred, and dish them up with melted butter and pars- ley, or they can simply be cut up and placed in a dish to be eaten. ROYAL SAUSAGES. Chop the flesh of quails and of a pullet, with bacon, a piece of a leg of raw veal, onions or shallots, parsley, mush- rooms, and season with pepper and salt, beaten spice and a clove or two of garlic ; then add the yolks of 2 eggs with a little cream ; mix these well together; roll it in thick pieces and wrap them up in very thin slices cut out of fillet of a veal beaten flat, so that the sausages may be about the thickness of 2 inches and 5 inches in length ; then garnish an oval stewpan with slices of bacon and beefsteaks, and put in your sausages, cover them with beefsteaks and lay slices of bacon over the beef; cover the stewpan very close and set it between two gentle fires, the one under and the other over it, or in a moderate stove ; let them stew for 8 or 10 hours ; then take them from the fire and set them by in the stewpan to cool ; then take them out gently, being careful not to break them, and all the fat; then cut the sau- sages into slices with a sharp knife, dish them neatly and serve them up cold. PORK SAUSAGES. Chop fat and lean pork together, season to taste with sage, pepper and salt, and you may add 2 or 3 berries of allspice. Half-fill the small entrails of hogs that have been thor- I2O CARVING. oughly cleaned and soak in salt water, or the meat can be kept in a very small pan closely covered, and so rolled and dusted with very little flour before it is fried. Serve on stewed red cabbage, poached eggs, rice or mashed potatoes ; put in a form, brown with salaman- der and garnish with the above. They must be pricked with a fork before they are cooked or they will burst. SAUSAGE MEAT. Take the fat and lean of the shin of pork, 2 parts lean, i part fat, chop or grind it fine, and to 12 Ibs. of sausage meat take 3 spoonfuls allspice ground, a spoonful each of powdered sage, thyme, pepper and 8 spoonfuls of salt. Mix it all well together and fill the skins and hang them in a dry place. The skins of the entrails are turned on a stick and well scraped and washed in several waters and kept in salt and water two hours before filling. To MAKE SAUSAGES. Forty pounds of meat, i Ib. of salt, 3 oz. pepper, 1-2 pint of pulverized sage and i teacup of molasses or su- gar. Beat or grind the meat and mix thoroughly. SAUSAGE THAT WILL KEEP GOOD A YEAR. To 10 Ibs. of meat add 3 oz. salt, i oz. of ground pepper, 8 tablespoonfuls of sage leaves (after being measured, should be powdered), and i spoonful powdered ginger. CAKVTNG. This is very plain and simple. Practice is necessary to enable the carver to hit the joints, either between the several bones on any of the various joints of poultry or game, or a piece of mutton or veal. In this necessity (practice) the only real difficulty consists. Each principle must be considered separately. The first principle or rule may be laid down (with one exception) with regard to butch- er's meat ; that is, always cut across the grain or fibre of the meat, and not uniformly with it. This insures a short fibre and avoids those long strings in the mouth, which are as unpleasant as they are difficult to masticate. Therefore the first glance at the meat will de- termine the carver what to do. The one exception to this rule is this, that the under sirloin of a beef should always be cut in the direction of the fibre, while the upper side is cut across the grain, but this is not an easy task to perform, however, with a bad knife, as the meat is apt to slip from the bone. The 2d rule to be observed is to see that the fork should steady the joint for the knife, or when the fork is used as a means of removing the leg of the fowl or carving a hare, rabbit, or any other poultry or game the knife must take the office of steadying the bird. The 3d rule to be observed is, it is important to cut slices either of game, meat or poultry (in an economical point of view) down to the line so as to leave no rough or ragged portions CARVING. 121 behind. In small, quiet parties in the home circle the carving should be done by the mother or mistress of the house, but in parties of any size or pretensions it is now the fashion for the father to carve all the dishes on the side table, but this requires a servant equal to the task, with assistants in proportion, and also a dining room large enough to admit of a side board devoted solely to this purpose. DIRECTIONS FOR CARVING JOINTS. THE SADDLE OF MUTTON is carved in three different ways, ist, by longitudinal slices along each side of the bone, by which the lean and fat do not come in the same slice ; 2d, by transverse slices, tak- ing in the bone, and which, consequently, must be thick and clumsy ; 3d, by oblong slices, slightly curved, which is by far the best plan, in which the knife begins at the bone near the tail, and after cutting off the outside takes a series of parallel slices through the joint. In carving a leg of mutton there can be two modes, the choice of which must depend greatly upon the number to be served. For a small number, it is better to cut the leg directly across the middle about half way between first and second joints, but this admits only of a few good slices, while the other portions are of loose and of coarse fibre. But by turning up the leg and cutting it exactly on the plan of the haunch, a much greater proportion of nice and handsome slices may be obtained, and, consequently, a larger party may all be equally gratified. The haunch of mutton or venison is carved very differently by different people. The common plan is to cut through the flesh be- tween the leg and loin, and then to run the knife from this to the lower end of the loin, cutting parallel slices in that direction. A much better plan, however, consists of making these cuts in one sweep, carrying the knife directly from the outside of the leg to the end of the loin, and thus getting a beautiful, long slice of lean with the fat at the end. There is also a delicious mine of kidney fat in the loin of mutton under the flank, which is often too high in veni- son, but if fresh enough it is even richer and more palatable in that meat than in mutton. The fore quarter of lamb must be commenced by separating the shoulder blade, carrying the knife all round it, and in raising it with the fork ; after which a lemon should be squeezed into the cut sur- face, and a little pepper and salt then sprinkled over it ; but this may be much better done in the kitchen than on the dining table. In order to carve this part the same directions will apply that are given in the last paragraph ; and for the remaining portion it is only neces- sary to separate the thin part called the brisket from the ribs, then 122 CARVING. divide each into transverse sections. One rib is usually served to each plate, and with this many people like a small division of the brisket, but the question ought always to be asked before giving either or both. In carving a shoulder of mutton or lamb the young housekeeper should first ascertain the true position of the bone, which is near the edge on one side. Here the knife must not be inserted, because it would be stopped at once ; but by trying the opposite side a deep cut may be made, and from it two surface slices are readily obtained. When this part is exhausted slices may be procured along the sides of the blade bone, and again on the outside some few good cuts will be met with. The chump end has the tail attached to its upper side, and this must be taken off horizontally, after which successive slices of meat are served without any bone, which is all in one piece, and, therefore, not capable of being divided. Breast of veal is carved in the same way as the best of the fore quarter of lamb after the shoulder is removed. A loin of veal is usually divided into two portions, the chump end and the kidney end. The latter merely requires to be divided into portions ab right angles with its length, every other one of which contains a bone, and the intermediate one is of meat only. Most persons like some of the fat on the underside, around the kidney, soread on bread and seasoned, when it eais like marrow. DIRECTIONS FOR CARVING FOWLS AND GAME. The roast or boiled chicken, when carved hot, is generally cut into separate joints, consisting of, ist, the wings; 2d, the legs; 3d, the merry-thought; 4th, the neck bones ; 5th, the breast; 6th, the back and its side bones ; yth, the neck. But, excepting for family use, it is seldom customary to use more than the wings, merry-thought and breast, or, sometimes in addition, the legs. The plan of proceeding is to stick the fork in the breast firmly, then draw the knife steadily along the line between the leg and the body, continuing it forward until it has separated a slice of the breast with the wing bone. If the carver is dexterous, he hits the joint at once, and some can re- move a wing as if there were no bone at all, the art consisting of guessing at the exact situation of the joint. As soon as the two wings are removed, the knife is carried down in front of the breast- bone, scooping out the "merry thought" and readily separating it from its bony attachments. If the legs are now to be removed the fork is taken out of the breast, and by sticking the prongs in the leg, with the knife laid against the flat side, they are readily lifted out of CARVINO. 123 the sockets, and torn, as it were, from the body. The neck-bones are now twisted off with the fork, after which the breast is removed whole by cutting through the ribs with the knife, and then a separa- ration of the backbone in the middle divides the remaining part of the body into the back and neck. The former of these may again have its side-bones easily removed with the knife, each containing a delicious morsel in a sort of spoon-shaped cavity, which is much prized by epicures. When a cold roast fowl is to be served at a breakfast or supper party, it is often the custom to carve it up completely with a sharp knife, and then put the joints together again, keeping them in their places by means of white ribbon tied in bows. This is a very good expedient in such a case, as it prevents the exhibition of bad carving, and facilitates the rapid serving of the guests, which is essential to success in such matters. Geese and ducks are carved very much on the same principle as the turkey and fowl, excepting that there is very little meat on the "merry thought," which is also more difficult to cut off. In the goose the best parts will be found in the breast, which is, however, not so meaty as that of the turkey, and the slices are much more shallow. Ducks are cut in slices when large, or, if small, are disjointed like fowls. If these are dressed with seasoning, it should not be dis- tributed on the plates without ascertaining that it is agreeable to the tastes of the party to be served. The grouse is usually separated at once into the breast portion, the back and the legs, which may readily be done without cutting, by inserting the fork in the former and raising it without depressing the latter. When this is done the knife may be carried longitudinally through the breast, so as to divide it into two equal portions, after which the back and legs may be halved in the same way. Some peo- ple, however, divide the grouse differently, by cutting off a leg and a wing together, and leaving a small breast* so as to make either three or five portions out of the bird. The guinea chicken is carved in the same way as the grouse, and so is the quail. A pheasant may be sliced on the breast like a turkey, after which, if the party requires it, the plan of carving for the roast fowl must be adopted. The woodcock is carved like the grouse, distributing it into four, or sometimes two portions only, and giving out the toast in the same way, equally to each plate. The thigh is usually considered the most delicate part of the bird. The snipe is only large enough to divide into a breast and back, with the legs. The toast is the same as for the woodcock. 124 OBSERVATIONS ON EGGS. Pigeons, larks, etc,, are divided into two portions as the quail or snipe. The hare or rabbit is rather difficult to manage nicely, especially if it is an old one. When the carver has a strong wrist, the most ad- vantageous way is to carry the knife along on each side of the back bone, all the way from the shoulder to the tail, and leaving a useless piece of back in the middle about one-half an inch wide, with a good fleshy fillet on each side, and the legs ready for subdivision. After this primary division the side slices are readily served in separate portions by cutting them across. In default of this strong-armed method, some carvers cut fillets off the back and serve them, proceed- ing to do the same with the legs, which may or may not be previ- ously raised out of their sockets. A third plan consists of removing the legs and serving them in two portions each, then dividing the back into sections of about two or three inches in length, and finally removing the shoulders and serving them also. If this plan is preferred, and the hare is to be carved by a person de- ficient in strength of wrist, the prominent part of the backbone should be removed by the cook from the inside before roasting. A portion of the forcemeat or stuffing must of course accompany each plate. The back is considered the best, then the legs, and lastly the shoulders, which, however, some people prefer to any other part. GENERAL OBSERVATIONS ON EGGS. To PRESERVE EGGS. Put into a tub a basket of quick lime mixed with i pound of cream of tartar and 2 Ibs of salt, fill up the tub with water, stirring it till the whole seems dissolved, then procure fresh eggs and put them as you collect them into the mixture, in which they will swim, and be preserved for every pur- pose except the breakfast table for 10 or 12 months. SUBSTITUTE FOR EGGS. One ounce each of carbonate of ammo- nia and carbonate of soda dissolved in a pint of water and kept closely corked. A dessert spoonful of the fluid is sufficient for a pint basin of plain pudding or cake, &c. EGGS. The most delicious are those of the plover. SEA GULLS EGGS. Boiled hard and eaten with salt, pepper, vin- egar and mustard are considered excellent. EGGS A LA TRIPE. Eight eggs, 3-4 pint of good spiced gravy, i dessert spoonful of finely minced parsley ; boil the eggs hard, put them in cold water, peel them, take out the yolks whole and shred the whites, make 3-4 pint of bechamel sauce, add the parsley, and when the sauce is quite hot put the yolks of the eggs into the OBSERVATIONS ON EGGS. 125 middle of the dish and the shred whites around them ; pour over the sauce and garnish with leaves of puff paste or fried croutons. There is no necessity for putting the eggs into the sauce pan with the bechamel sauce. The sauce being quite hot will warm the eggs sufficiently. Ten minutes to boil the eggs. Sufficient for 5 or 6 per- sons. Seasonable at all times. EGGS A LA MAITRE D'HOTEL. One-fourth Ib. of fresh butter, i tablespoonful of flour, i cup of milk, pepper and salt to taste, i ta- blespoonful of minced parsley, the juice of 1-2 lemon, 6 eggs. Put the flour and 1-2 the butter in a stew pan, stir them over the fire un- til the mixture thickens, pour in the milk, which should be boiling, add a seasoning of pepper and salt and simmer the whole for five minutes. Put the remainder of the butter into the sauce and add the minced parsley, then boil the eggs hard, strip off the shells, cut the eggs into quarters and put them on a dish, bring the sauce to the boiling point, add the lemon juice, pour over the eggs and serve ; 5 minutes to boil the sauce, the eggs 10 to 15 minutes. Sufficient for 4 or 5 persons ; always seasonable. A PRETTY DISH OF EGGS. Break some eggs into a tart dish with- out breaking the yolks, or laying one over the other, drop on them some warm water and strew lightly some crumbs of bread, put it into the oven till the whites are set ; serve with a wreath of parsley or nasturtium flowers around the dish. BOILED EGGS. To boil eggs lightly for children or invalids, 3 minutes ; 3 3-4 to 4 minutes to suit the generality of tastes ; from 6 to 7 minutes to boil them hard, and from 10 to 15 minutes for salads. Eggs for boiling cannot be too fresh or boiled too soon after they are laid. A new-laid egg requires longer to boil than one that is 3 or 4 days old. The eggs should be put into a sauce pan of boiling water very gently with a spoon, letting the spoon touch the bottom of the sauce pan before it is withdrawn, that the egg may not fall, and consequently crack. Should the eggs be unusually large, allow an extra 1-2 minute. Eggs for salads should be placed in a basin of cold water for a few minutes as soon as taken up, and then rolled on the table with the hand, and the shell will peel off nicely. To BOIL FRESH EGGS (Mrs. H.'s receipt,) Tepid water 4 min- utes will set the whites, 5 minutes will set the yolks, 10 minutes will boil them hard. When put in boiling water the whites harden too fast for the yolk ; tepid water is the best ; or place the eggs in cold water ; when the water begins to bubble the whites will be well set. HARD BOILED EGGS WITH ONIONS. Pick 3 good sized sound (white) onions (the best); cut them in two, then lay each 1-2 on the board and cut in slices 1-8 inch thick; blanch in boiling water for 126 OMELETS. 5 minutes and drain the onion on a cloth ; put i 1-2 ounce of butter in a 2 quart stew pan, put the onion in, stir over the fire till they are brown, add i ounce of flour, 1-2 pint of broth, i pinch of salt, i small pinch of pepper ; stir ever a slow fire for 20 minutes, take 6 hard boiled eggs, cut them in thin shoes, mix them with the onion ; taste for seasoning. Garnish with nasturtium leaves, flowers and buds. HARD BOILED EGGS WITH SORREL. Put 6 eggs in boiling water and boil for 10 minutes. This time should not be exceeded, oth- erwise the yolks would become of a bad color. Put the eggs in cold water, take them up and roll them on the table when cold, or remove the shell with the hand, wash them clean and cut each in two lengthwise; put i 1-2 pint of sorrel prepared for garnish on a dish, lay the pieces of eggs on it and serve. -EGGS. After boiling, to prevent them cooking more after taking them up, break the small end. OMELETS. BEEF OMELETS. (Mrs. Adams.) Four pounds of round beef uncooked chopped fine, 6 eggs beaten together, 5 or 6 soda crack- ers rolled fine, a little butter, suet, pepper, salt and sage ; make 2 loaves, roll in cracker, bake i hour, slice cold. OMELET, VEAL (Mrs. F. B. B.) Three Ibs. raw veal chopped fine, 3 eggs well beaten, 3 spoonfuls of salt, i of pepper, 6 or 7 crackers grated fine ; mix well together, make into a loaf put in a stew pan, bake with butter and water and a spoonful of cream. KIDNEY OMELET (A favorite French dish.) Six eggs, i teaspoon- ful of salt, i pinch of pepper, 2 sheep's kidneys or 2 tablespoonfuls of minced veal kidney, 5 ounces of butter. Skin the kidneys, cut them into small dice and toss them into a frying pan in i ounce of butter over the fire for 2 or 3 minutes; mix the ingredients for the omelet as for plain omelet, and when the eggs are well whisked stir in the pieces of kidney. Make the butter hot in the frying pan, and when it bubbles pour in the omelet and fry it over a gentle fire from 4 to 6 minutes ; when the eggs are set fold the edges over, so that the omelet assumes an oval form, and be careful that it is not too much done ; to brown the top hold the pan before the fire for a min- ute or two, or use a salamander until the desired color is obtained ; but never turn the omelet in the pan ; slip it carefully on to a dish very hot, or what is a much safer method, put a dish on the omelet and turn the pan quickly over. It should be served the instant it comes from the fire; 4 to 5 minutes. Seasonable at any time. OMELETS WITH CHEESE. For cheese omelets put into your eggs a tablespoonfuls of grated California cheese and proceed as above. OMELETS. MRS. F.'s OMELETS. Beat the yolks of 3 eggs, i cup of milk, i cup of flour, i teaspoonful of yeast powder ; Beat the whites of the 3 eggs to a froth. To MAKE A FISH OMELET. There are two ways of making these, one is merely to flake some ready cooked fish ; salt cod is very suit- able; season with cayenne pepper, nutmeg and white pepper; mix it with 6 beaten eggs and one dessert spoonful of cream or milk, fry it on one side only, fold it and serve. Salt shad makes a nice ome- let. OMELET WITH SHRIMPS. Fry an omelet, put the shrimps (which have been cooked and buttered) in it before folding it, turn the ome- let in a dish, pour some sauce around it and serve. EGG AND OYSTER OMELET. Beat up 4 eggs and season to taste, chop up 6 large oysters, make a batter of a half cupful of flour and a cup of milk. Mix and stir the whole well together and fry very slowly. OYSTER OMELET. Chop i 1-2 dozen oysters very fine and mix them with 8 well beaten eggs and 3 spoonfuls of flour thoroughly. Fry them as directed for tomato omelet. FRIED EGGS. Four eggs, 1-4 Ib. of lard, butter or clarified drippings. Place a delicately clean frying pan over a gentle fire, put in the fat and allow it to come to the boiling point, break the eggs into cups and slip them into the boiling fat and let them remain until the whites are delicately set ; and whilst they are fry- ing ladle a little of the fat over them. Take them up with a knife, drain them for a minute from their greasy moisture, trim them neatly and serve on slices of nice ham or bacon, or the eggs may be placed in the middle of the dish with bacon put around as a garnish. Sufficient for 2 persons. Cook 2 to 3 minutes ; seasona- ble always. FRIED EGGS WITH TOMATO SAUCE. Put 3 tablespoonfuls of oil in a saute pan, tilt it up on the corner of the stove to collect all the oil in one place, and hold the pan over a sharp fire ; when the oil is hot break one egg in it ; season with a little salt and pepper with 2 onions, gather the white of the egg over the yolk so as to form a ball, turn it over and drain it immediately ; fry separately in the same way as many eggs as may be required ; the yolks should not be set. Sprinkle with pepper and salt, put on a dish and serve with 2 gills of tomato sauce, and garnish with the green leaves and the flowers of nasturtium. EGGS ON THE DISH. Spread i ounce of butter on a round trim- med iron dish, sprinkle with 1-2 pinch of salt and a small pinch of pepper; break 6 new laid eggs in a dish, sprinkle over another half pinch of salt and 2 small pinches of pepper ; put on the stove with I2 8 OMELETS. live coals on the glazing cover; cook for 4 minutes; when the whites are set the eggs are done ; serve in the dish in which they have been cooked. ROASTED EGGS. Covered in hot ashes for 1-2 hour are excel- lent ; they should be wrapped in paper and dipped in water, and then covered with hot ashes, or the small end may simply be cracked or wet in cold water, then put over them a layer of cold ashes, and then covered with hot ashes ; eaten with pepper, salt and butter, or with salt only. THE CURE'S OMELET. For 6 persons. Take the roes of any 2 fish, bleach them by putting them 5 minutes in boiling water slightly salted ; take a piece of mackerel or sea bass about the size of a hen's egg, to which add a shallot already chopped, hack up together the roe and the mackerel or bass, so as to mix them well, and throw the whole into a sauce pan with a sufficient quantity of very good fresh butter ; whip it until the butter is melted. This constitutes the specialty of the omelet. Take a second piece of butter, as much as you like, mix it with parsley and herbs, place it in a long shaped dish destined to receive the omelet, squeeze the juice of a lemon over it and place it on hot embers; beat up 12 eggs (the fresher the better), throw up the saute of roe and mackerel, stirring it so as to mix all well together, then make your omelet in the usual manner, endeavoring to turn it out long, thick and soft. Spread it carefully on the dish prepared for it and serve at once. This dish should be reserved for assemblies when connoisseurs meet, who know how to eat well. The roe and mackerel must be beaten up (saute) without allow- ing them to boil, to prevent their hardening, which would prevent their mixing well with the eggs. Your dish must be hollowed toward the center to allow the gravy to concentrate, that it may be helped with a spoon. The dish ought to be slightly heated, otherwise it would extract the heat from the omelet. As soon as the spoon enters the omelet a thick, rich juice ought to flow, pleas- ant to the eye as well as grateful to the smell. OMELET AU RHEIMS (French.) Beat well 4 eggs, add 2 ounces sifted sugar, 2 ozs. currants washed and dried in a cloth and plumped in brandy. Fry in a pan with boiling lard, serve with a glass of rum poured over it ; send it burning hot to the table. FRENCH PROMISES OR OMELET. Mix together 1-2 pint of milk, 2 teaspoonfuls of French brandy, i egg and a little grated ginger ; mix it with flour to a proper thickness for pancakes and drop into a frying pan with the lard very hot. OMELET WITH HERBS. Six eggs will make a nice omelet for 2 rsons for supper ; a teaspoonful of salt, a salt spoonful of pep- per; break them carefully in a basin, (one tainted egg will spoil all OMELETS. 129 the rest;) add 3-4 of a tablespoonful of salt and a salt spoonful of pepper, 2 teaspoonfuls of chopped parsley, 1-2 a one of fine chop- ped onions ; beat them well, add i large spoonful of butter in a nice clean and dry frying pan, place it then on the fire, and when the but- ter is hot pour in your eggs, which keep mixing quick with a spoon until all is delicately set, then let it slip to the edge of the pan en mass ; lay hold of the handle, raising it slantwise, which will give an elongated form to the omelet ; turning the edges let it set a minute, turn on a dish and serve. OMELETS WITH MUSHROOMS. Add a couple of middling sized mushrooms cut very thin and proceed as for herb omelet. OMELET WITH ASPARAGUS PEAS. Make an omelet with 8 eggs very slightly salted, garnish it before folding with asparagus peas mixed with German sauce. When colored turn the omelet on a dish, poursorne German sauce around it and serve. GREEN CORN OMELET. Grate 6 or 7 ears of boiled green corn, stir in with it 3 well beaten eggs, some butter, pepper and salt; fry in a well buttered skillet as other omelets. When done set in a stove to brown a little. OMELET WITH PEPPER GRASS OR NASTURTIUM. Cut the pepper grass 1-2 inch in length, plain boil them in salt and water till done, add 2 spoonfuls of your egg, and proceed as for herb omelet. The water cress can be used instead of the pepper grass. TOMATO OMELET. Beat up 6 eggs and mix them with six large tomatoes peeled and chopped very fine and 3 tablespoonfuls of flour. Stir well together and fry on a well cleaned griddle. SAN FRANCISCO OMELET. Take a dozen large sound apples and boil them as for sauce, stir to this pulp 4 ounces each of butter and sugar to taste ; when cold add 4 well beaten eggs, then butter well a deep baking dish, both sides and bottom, thickly strew crumbs of bread so as to stick all over the bottom, put in the apples and egg mixture and strew crumbs plentifully over the top ; when baked pour it into another dish and grate sugar over it. To MAKE A PLAIN SWEET OMELET. Six eggs, 4 ounces of but- ter, i ounce of sifted sugar; break the eggs into a basin, omitting the whites of 3, whisk them well, adding the sugar and 4 ounces of the butter, which should be broken into small pieces and stir all these ingredients well together. Make the remainder of the butter quite hot in a small frying pan, and when it commences to bubble pour in the eggs, &c. Keep stirring them until they begin to set, then turn the edges of the omelet over to make it an oval shape and finish cooking it. To brown the top hold the pan be- fore the fire or on a salver under, and turn it very carefully on to a very hot dish ; sprinkle sifted sugar over and serve ; cook from 4 to 5 minutes. Always seasonable. OMELETS. A MATCHLESS OMELET. Break 10 eggs in a basin, beat up with them i spoonful of powdered white sugar and a small pinch of salt; butter a small pancake pan, pour in 2 tablespoonfuls of the egg, letting it spread in the pan like a pancake; fry it for a few minutes and fold one side to the center, put a little apricot jam on the centre, fold the 2 ends to the middle over the jam, and roll the omelet round. Make 6 of these small omelets, put them on a dish, sprinkle over some fine sugar, glaze them with a hot salamander and serve. This omelet is nothing more than egg pancakes, and should always be made very light and thin. OUR FAVORITE OMELET. Scald a pint of milk, into which stir the yolks of 5 eggs, a tablespoonful each of sugar and flour, and lastly the whites of the eggs well beaten. Bake in a quick oven. To MAKE A PLAIN OMELET. Six eggs, i pinch of salt, 1-4 Ib. of butter; pepper. Break the eggs in a basin, omitting the whites of 3 and beat them all up with the salt and pepper until extremely light, then add 2 ounces of butter broken into small pieces, and stir this into the mixture. Put the 2 ounces of butter into a frying pan, make it quite hot, and as soon as it begins to bubble, whisk the eggs, &c.. very briskly for a minute or two and pour them into the pan ; stir the omelet with a spoon one way until the mixture thickens and becomes firm, and when the whole is set fold the edges over so that the omelet assumes an oval form, and when it is nicely brown on one side and quite firm it is done. To take off the roughness on the up- per side hold the pan before the fire for a minute or two and brown it with a salamander or hot shovel. Serve very expeditiously on a very hot dish, and never cook it until it is just wanted. The flavor of this omelet may be very much enhanced by adding minced pars- ley, minced onion or shallot, or grated cheese, allowing i tablespoon- ful of the former and 1-2 the quantity of the latter to the above pro- portion of eggs. Shrimps or oysters may also be added ; the latter should be scalded in their liquor and then bearded and cut into small pieces. In making an omelet be particularly careful that it is not too thin, and to avoid this do not make it in too large a fry- ing pan, as the mixture would then spread too much and taste of the outside. It should also not be greasy, burnt or too much done, and should be cooked over a gentle fire, and the whole of the substance may be heated without drying up the outsides. Omelets are some- times served with gravy, but this should never be poured over them, but served in a tureen, as the liquid causes the omelet to become icavy and flat instead of eating light and soft. In making the gravy flavor should not overpower that of the omelet, and should be :ened with arrow root or rice flour. Cook with 6 eggs in a fry- ing pan 1 8 to 20 inches round 2 to 6 minutes. Seasonable always. SANDWICHES SANDWICHES. CHEESE SANDWICHES, Slices brown bread and butter, and thin slices of cheese. Cut from any good, rich cheese, some slices about 1-2 an inch thick and place them between some slices of brown bread and butter, like sandwiches, place them on a plate in the oven, and when the bread is toasted serve on a napkin very hot, quickly. Ten minutes in a brisk oven. One sandwich to each person. Always seasonable. SANDWICH CREAM CHEESE. Put a small quantity of very fresh cream cheese in a basin or marble mortar, season with some pep- per and salt, a little powdered mustard and beat well together till of thickness of batter. If too hard add a little butter and use it as butter on the bread with slices of meat between, CHICKEN SANDWICHES. Cut some slices of bread and butter, as described in ham sandwiches. Sprinkle over some salt and garnish the sandwiches with fillets of cold roast chicken, cut very thin, press and cut the sandwiches as ham sandwiches. Dish them on a nap- kin. SUMMER SANDWICHES. Make the sandwiches in the ordinary way by buttering both sides of the slices of bread and putting thin slices of tongue, roast mutton, or beef, or boiled ham, poultry, or game, with a slight seasoning of pepper, mustard, salt, and some add shreded lettuce, cress, or any of the salad vegetables, over the meat. Herring is also very nice to use ; when cooked, then press the sand- wiches and cut and serve them as cheese sandwiches. Lobsters and other fish are nice, and also oysters are delicious. SANDWICH DRESSING. Chop fine and mix thoroughly tongue, ham, veal, mutton or beef, tender and well cooked, the white meat from a roasted or boiled fowl or game, some nasturtium pods or flowers, all in equal portions, and also hard-boiled eggs chopped to mince, some piquant vegetable or sauce, a little cream and butter, and some mustard beaten fine. Mix all thoroughly, then spread evenly on buttered slices of bread and form the sandwiches. Fish or any of' the Crustacea may be used. VINEGAR SANDWICHES (Mrs. Scott). Grate or chop very fine, old ham, beat an egg thoroughly and mix with some ground mustard ; let boil i cup of wine vinegar, stir in the egg and mus- tard and mix with the ham. After buttering well some bread, spread on this the prepared mixture. SANDWICH SALAD. Cover the bread as before, and have ready some mustard, cress and water-cresses well washed and dried, put into a bowl with mayonnaise sauce. When ready place it neatly between the bread. 1^2 SANDWICHES. HERRING TOAST SANDWICH. Choose a North Carolina herring for this purpose, but not too dry, which should be divided by cutting down the back; lay them upon a dish and pour boiling water over them. Let them remain for five minutes, then lay them on a cloth to dry; then broil them slowly for four or five minutes on a gridiron until done ; then have ready some crisp toast in thin slices, butter them slightly, take out the bones of the fish, lay the fleshy parts equally upon one piece of toast and cover over with the other; then put one upon the other sand- wich. Serve very hot. Dried haddock and sardines laid over cold may be served in the same way. SANDWICH PASTRY. Roll out two pieces of paste very thin and of equal size. Spread any kind of jam over one of them and cover with the other. Bake it, cut it in slices or rounds and glaze it with French mustard. HAM SANDWICHES. Remove all the crust from a loaf of bread baked in a tin, butter and cut up the bread into slices 1-8 of an inch thick, cover one slice of bread very evenly with thin slices of boiled ham laid on the buttered side ; spread a little mustard on the top ; proceed in the same way until all the bread is used ; press the slices tightly together and cut them through into pieces 2 1-2 inches by i 1-2. Dish the sandwiches on a napkin and serve. VEAL AND HAM SANDWICHES. Simmer veal and ham knuckle a long time in very little water until perfectly tender, then take out the bones and gristles and chop the meat together to a pulp, then spread it over bread as you would butter, and add mixed mustard over it, then butter another slice of bread rather lightly and put over the other slice of bread, as for common sandwiches. BEEF AH MODE. Take the tenderest part of a round of beef and lard it with bacon, season with onions and parsley cut fine, a little salt, pepper and nutmeg. Put it on the fire with slices of fat and lean bacon at the bottom of the pan and cover it with the same ; put in chopped carrots and a glass of white wine, and let it boil gently for 3 hours, taking care that it does not stick to the pan. Strain the gravy. Skim off the grease and serve up very hot. Con- tributed by Mrs. Mary Upshur Sturgis; New York City. BEEF LOAF. 3 1-2 Ibs. of round of steak chopped very fine, i cup of crumbled or powdered crackers, 2 well beaten eggs, i cup >! new milk, i tablespoonful salt, i teaspoonful pepper and i spoon- lul butter. Mix well, then put into a deep pudding dish in the form of a loaf. Bake 31-2 hours. PRESSED C HIC KEN.-Boil a chicken until tender; chop fine, seas- 11 with pepper, salt and butter, put into a cloth or flat bottomed eep dish or bowl, and put a heavy weight on it. It is delicious to cat cola for lunch or tea. FOWLS. 133 A SIMPLE WAY TO BAKE HAM. Wash your ham over night with homemade soap, rubbing it with a cloth, then scrape it well and rinse it well in several waters with a clean rag, wipe it dry and put it into clean water and let it remain untill next morning, then wipe it per- fectly dry. Make a dough of flour and water, roll out 1-2 an inch thick, then wrap your ham closely in it, so the juice cannot escape and bake until done, then take off the crust and serve either cold or hot for lunch or tea. Cut in thin slices. The skin may be taken off or not, as one fancies. A DRY DEVIL. Take the liver, gizzard and drumsticks of a turkey, and score them ; lay on made mustard very thickly, and add a quan- tity of cayenne pepper and broil them. FOWLS. REMEMBER that practice makes perfect, and that "little by little " we accomplish great things. How TO PREPARE FOWLS FOR COOKING. Turkey, for instance: Pick your turkey well, pick out all the pin-feathers, singe it over a clear blaze, pull out all the shreds of fat, bloody bits, lungs, ^..leav- ing the inside perfectly clean. Be careful and not break the gall in taking out the liver it almost spoils your stuffing, as no amount of washing can remove it from the inside of the turkey. Boil the heart, gizzard and liver until tender, chop very fine and add to the stuf- fing, which should be made of stale bread, if you have it, if not, crackers pounded fine. Season with salt, pepper, sage and butter to your taste. Mix with boiling water, being very careful not to put too much, as the beauty of the stuffing is to be dry. When light add i or 2 beaten eggs. Now the turkey being made ready one day before, is stuffed, rub it all over thoroughly with salt under the wings and thighs, that it may be well seasoned when cooked, as many are ex- ceedingly fond of the brown, crisp skin which is much nicer to be salted before cooking. Bind the wings down with wrapping cord, tie the legs together and tie them to the body of the bird. It is a good plan to cut all the trussing strings 1-2 hour before taking the turkey from the oven, that the heat may reach under the wings and thighs ; lay the turkey upon a cricket in the dripping pan, never upon the pan, as the oily water soaks in and injures the flavor. If no cricket comes with your dripping pan you can have one made of hard wood strips 1-2 inch square, two i foot long and four 8 inches long for cross pieces nailed together an inch from end to end, to be used in cook- ing or roasting all kinds of meats ; must be thoroughly and care- fully washed every time and dried, or you can have a tin cricket made. Put no water into the dripping pan until the turkey has cooked 134 FOWLS. long enough to allow the fat to drip down and brown at the bottom of the pan. By this means you obtain the much prized gravy with less trouble than the usual way of toasting flour for the thickening. After you have put water into the pan baste the fowl frequently by dipping it over it. Dust flour over the turkey and lay on all the fat that has been taken from the inside. It melts and runs down, and thus keeps the skin from drying too much. Put a turkey weighing 10 or 12 Ibs. into the oven at 8 o'clock in the morning if you dine at 12. It should be baked for 4 hours. In winter the stuffing should be prepared the day before, as the mornings are short ; when you remove the turkey to the platter or dish remember to take out the shreds used to sew up the bird before roasting, as it may inconven- ience the carver^by getting his knife entangled in it. After the gravy is thickened and cooked pour it into a bowl or tureen and let the fat rise, and remove every spoonful of it. Then if you choose you can put it back into the dripping pan and add, after removing the fat, a portion of butter, and then pour it into the gravy tureen for the table. To BOIL CHICKENS. After you have drawn them, lay them in skimmed milk for 2 hours and truss them. When you have prop- erly singed and dusted them with flour cover them closely in cold water and set them over a slow fire. Having taken off the scum and boiled them slowly 5 or 6 minutes, take them off the fire and keep them closely covered for 1-2 hour in the water, which will do them sufficiently and make them plump and white. Before you dish them set them on the fire to heat ; then drain them and pour over them white sauce, which you have just made ready in the following manner: Take the heads of th^ chickens with a small piece of scrag veal, or any scraps of mutton you may have by you, and put them in a sauce-pan with a blade or two of mace, a few black pepper- corns, a head of celery, a slice of the end of a lemon and a bunch of parsley and thyme. Put to these a quart of water, cover it closely and let it boil until it is reduced to 1-2 pint ; then strain and thicken it with a cup of butter mixed with flour and boil 5 or 6 minutes; then put in 2 spoonfuls of mushroom, walnut or tomato catsup and mix the yolks of 2 eggs with a teacupful of cream and a little nut- meg grated. Put in your sauce and keep shaking over the fire till it is near boiling ; then pour it into your boat and serve it up with your chicken. BOILED FOWL with oysters is excellent. One young fowl, 3 dozen oysters, the yolks of 2 eggs, and 1-4 pint of cream. Truss a young fowl as for boiling, fill the inside with oysters which have been bearded and washed in their own liquor ; secure the ends of the fowl, put it into a jar and plunge the jar into a sauce-pan of boiling water. FOWLS. 135 Keep it boiling i 1-2 hours, or rather longer; then take the gravy that has flowed from the oysters and fowl, of which there will be a good quantity, stir in the cream and yolks of eggs ; add a few oys- ters scalded in their liquor; let the sauce get quite hot, but do not allow it to boil ; pour some of it over the fowl and the remainder send to the table in a tureen. A blade of pounded mace added to the sauce with the cream and eggs will be found an improvement. FOWLS BOILED WITH RICE. Stew the fowl very slowly in some clean mutton broth well skimmed, and season with onion, mace, pepper and salt. About 1-2 hour before it is ready, put in 1-4 Ib. of rice well washed and soaked ; simmer until done, then strain it from the broth, and put the rice in a sieve before the fire. Keep the fowl hot, lay il in the middle of the dish, and the rice around it, without the broth. The broth will be very nice to eat as such, but the less liquor the fowl is done with, the better. Gravy, or parsley and butter for sauce. To BROIL FOWLS. Pick and truss your fowl the same as for boil- ing; cut it open on the back, wipe the inside clean with a cloth, season with pepper and salt; have a clear fire and set on the grid- iron at a good distance from it ; lay the chicken on with the inside toward the fire (you may egg it and strew some grated bread over it) and broil it till it is of a fine brown color ; take care the fleshly side is not burned. Lay it on a hot dish, pickled mushrooms or mush- room sauce to be thrown over it, or parsley and butter, or melted butter flavored with mushroom catsup. Garnish with slices of lemon and the liver and gizzard slit and notched, seasoned with pepper and salt and broiled nicely brown, and some slices of lemon. To BROIL CHICKENS WHOLE. Split your chickens down the back, or underside through the breast-bone, season them with pepper and salt, and lay them on the gridiron over a clear fire and at a great distance. Let the inside continue next to the fire until they are nearly half-done; then turn them, taking care that the fleshy sides do not burn, and let them broil until they are of a fine brown. Have ready good gravy sauce with some mushrooms, and garnish them with lemon and the livers broiled, the gizzards cut, slashed and broiled, with pepper and salt. SMALL CHICKENS may be broiled in the same way as well as ducks and young turkeys. BROILED CHICKENS Split your chickens down the back or stom- ach. If you wish them for breakfast, let them remain over night in salt and water. Then put them in a boiler or gridiron over bright coals, free from smoke ; put a cover over them to make them cook faster. Baste frequently with pepper, salt, butter and a little vinegar (if liked). In the meantime boil your giblets in water, chop and. 136 FOWLS. make them fine. Make a gravy of some of the water in which they were boiled, some butter and minced parsley, and pour it over the chicken, and serve in a hot dish. To FRY CHICKENS. Cut your chickens into quarters or every limb separate, and rub them with flour, the yolk of an egg or dip them in a thin batter, then strew on them some crumbs of stale bread, with pepper and salt and chopped parsley. Fry them in sweet bacon grease, butter or lard. Bacon grease is the best, and when done, put them into your dish on a hot stove ; then pour some cream into the pan, or fresh sweet milk, a small portion thickened with a teaspoonful of flour, and poured in and stirred and poured over the chicken, and serve hot. Or, if preferred, grated nutmeg, lemon peel, a small quantity of cayenne pepper, some mushroom pow- der, or catsup, and a little lemon juice may be added to the gravy. FRIED CHICKENS (Mrs. E. A. B. Upshur, Virginia). When the chickens are cleaned and cut up, dip the pieces in beaten yolks of eggs, then roll them in bread crumbs and sprinkle with black pep- per and salt. While they are frying, make a gravy of rich cream seasoned with a little nutmeg and chopped parsley stewed together. Pour the gravy into the dish and lay the chicken on it. FRIED CHICKEN WITH LEMON PEEL. The remains of roasted fowl, vinegar, salt and cayenne pepper to taste, 4 minced shallots, yolk of egg ; to every teaspoonful of bread crumbs allow i blade of pounded mace, 1-2 teaspoonful of minced lemon peel, 2 pinches of salt, and a few grains of cayenne pepper. Steep the pieces of fowl as in the preceding recipe ; then dip them in the yolk of egg or clar- ified butter, sprinkle over bread crumbs, with which have mixed salt, mace, cayenne pepper-antf lemon p. el in the above proportions. Fry of a light brown and serve with or without gravy, as may be pre- ferred. Ten minutes to fry the fowl. To FRY CHICKEN (Georgia Cook). After cutting up the chick- ens, salt and pepper, flour and fry them in boiling lard or oil; when the whole are fried, drain off the lard and add a good spoonful of sweet butter, a little flour stirred into a teacupful of sweet cream, and some scalded parsley minced fine for the gravy. FRIED CHICKEN. Take nice, fat, young chickens about half-grown, cut into nice pieces and salt and pepper to taste. Roll or dredge thickly with flour or corn meal, and stir in boiling lard. They will be more tender by covering while cooking (even a rather hot lid with some hot embers on it), When a nice brown, take it up, and to make a nice gravy add 2 heaping teaspoonfuls of flour to the lard, in which the chicken has been fried. Stir well and add water or sweet milk to make of the proper consistency, stirring all the while. Season to taste. FOWLS. 137 CHICKENS FRIED IN BATTER. Prepare your chickens as for fry- ing, then make a batter of 2 eggs well beaten, i teacup of milk, some salt, and sufficient flour to make thin batter. Then dip each piece of chicken into the batter and fry in hot lard or the essence of sweet fat bacon. FRIED FOWLS. The remains of cold roast fowls, vinegar, salt and cayenne pepper to taste, and 3 or 4 minced shallots. For the bat- ter, 1-2 Ib. of flour, 1-2 pint of hot water, 2 oz. of butter, and the whites of 2 eggs. Cut the fowls into nice joints, steep them for an hour in a little vinegar, with salt, cayenne pepper and minced shal- lots. Make the batter by mixing the flour and water smoothly together ; melt it in the batter, and add the whites of eggs beaten to a froth, and fry in boiling lard a nice brown. Pile them high in the dish and garnish with fried parsley or rolled bacon. When approved a sauce or gravy may be served with them. Ten minutes to fry the fowl. Seasonable at any time. FRIED CHICKEN GRANGER METHOD. Two young chickens cut up at the joints, 3 eggs beaten light, i cup of bread or cracker crumbs, sweet lard, dripping or olive oil (commonly known as sweet or salad oil). After preparing the chickens, let them remain 1-4 of an hour in salt and water, wipe the pieces dry, pepper and salt them, dip them into the well beaten eggs, then into meal, flour or bread crumbs, and fry slowly in hot lard, dripping or olive oil. Pile on a hot dish and lay over sprigs or parsley. CHICKEN CUTLETS. Two chickens seasoned to taste with salt, white and cayenne pepper, 2 blades of pounded mace, egg and bread crumbs, clarified butter, i strip of lemon rind, 2 carrots, i onion, 2 tablespoonfuls of mushroom catsup, thickening of butter, fk ur and i egg. Remove the breasfrand leg bones of the chickens, cut the meat into neat pieces after having skinned it, and season the cutlets with pepper, salt, pounded mace and cayenne. Put the bones, trimmings, etc., into a stewpan with i pint of water, adding carrots, onions and lemon peel in the above proportion. Stew gently for i 1-2 hour and strain the gravy. Thicken it with butter and flour, add the catsup and i egg well beaten ; stir it over the fire and bring it to the simmering point, but do not let it boil. In the meantime egg and crumb the cutlets, and give them a few dips of clarified butter ; fry them a delicate brown, occasionally turning them. Arrange them pyramidically on the dish and pour over them the sauce. Ten minutes to fry cutlets. THE DUCK. This bird belongs to the order called swimmers or natatores. It lives mostly (when it can) in water, feeding on fish, worms and aquatic plants, and makes its nest in a moist place. Its flesh is savory, not being as gross as that of the goose and easier of 138 FOWLS. digestion, though the flesh of many is not eatable, being extremely rank and oily. It requires a mixture of vegetable and animal food, for it is by no means a nice feeder, and is excessively greedy. Its proper food is corn, aquatic insects and vegetables. There are nearly a hundred different species of ducks, so naturalists say. Light-col- ored ducks are always of a milder flavor than the dark-colored ones, and consequently are more valuable for table use. The flesh of ducks and all fowls fed on animal food will be firmer than that fed on vegetable food, but when fed on the latter it is much whiter and more delicious. Ducks are generally served with apple sauce. To STEW A DUCK WITH GREEN PEAS. Parboil a duck, then put it into a stewpan with a pint of gravy, some mint and 3 or 4 leaves of sage cut small. Cover the pan and stew for 1-2 an hour. Thicken the gravy and put in 1-2 pint of green peas ready boiled ; dish up the duck and peas together. Garnish with boiled mint chopped very fine. STEWED DCCKS. Half-roast a duck; put it into a stewpan with a pint of gravy, a few leaves of sage and mint cut small, pepper, salt and a small bit of onion chopped as fine as possible. Sim- mer 1-4 of an hour and skim clean, then add nearly a quart of green peas. Cover closely and simmer nearly 1-2 an hour. Put in a piece of butter and a little flour, and give it one boil ; then serve it in one dish. BRUNSWICK STEW. Put into your soup kettle a nice, fat, young chicken or more, or a hen or two half-grown chickens, then pour in water enough to cover it, salt to taste, and let it stew until tender. If a hen, it should cook longer than young chickens ; cut i gallon of thoroughly riye tomatoes and season them with butter, an onion, i teacup of sugar, 2 or 3 slices of bacon, pep- per and salt, as you would to stew, put them in the kettle with the chicken, and i hour before you serve it, cut the grains off 12 large ears of corn and add to it. The chicken should be cooked so tender that it will fall to pieces, and when taking it up remove the bones. Young ducks, guinea chickens, squabs, or young rabbits make a fine substitute for young chickens. Young turkeys will do. BRUNSWICK STEW. Two squirrels or small chickens, i quart of peeled and sliced tomatoes, 6 parboiled potatoes sliced, 6 or 7 ears of green corn cut from the cob, i cup of butter, 8 oz. fat pork, a pepper-box top full of ground black pepper, a large pinch of cay- enne pepper, 4 quarts of water, i tablespoonful salt, 2 teaspoonfuls white sugar, and i onion minced small. Let the water boil, then put in the vegetables, the pork or bacon cut into shreds, potatoes, and pepper. The squirrels or chicken must be cut into joints and. FOWLS. 139 laid in cold salt and water to draw out the blood Cover closely and stew slowly 2 1-2 hours, frequently stirring from the bottom. Then add the tomatoes and the sugar, and stew another 1-2 hour longer. Ten minutes before you take it up from the fire add the butter, give it a final boil, taste to see that it is seasoned to your liking and turn it into a deep dish or tureen. It should be eaten from soup plates. This stew is named from Brunswick county, Virginia, where the large gray squirrel is abundant, as in all parts of that State. NOTE. Chickens or fowls are improved in flavor if, before cook- ing, they be rubbed inside and outside with lemon juice or a weak solution of pure fruit vinegar and water. This will also improve the flavor of pork, though the lemon juice is used after being served on the table. ROASTED DUCK. A particularly tender duck should be procured for roasting. Stuff the duck with stuffing prepared as follows: Take 4 onions cut in slices, with 24 sage leaves, blanch both for 5 min- utes, drain and chop fine ; put in a stewpan with i spoonful of but- ter, 2 pinches of salt and 2 small pinches of pepper ; simmer gently for 10 minutes, stirring with a wooden spoon; add a handful of bread crumbs and stir for 2 minutes more ; the stuffing is then ready for use ; truss the duck and put it to roast before a brisk fire for 16 minutes. Roasted duck should be sent to the table rather under- done. Remove the string, pour the gravy under the duck and serve. If not stuffed, a garnish of water-cresses is sometimes served around roasted ducks. To BOIL DUCKS. Choose a fine, fat duck, salt it 2 days, and then boil it in a cloth. Serve with onion sauce, but melt the butter with milk instead of water. BOILED GOOSE (Mrs. D. H. H.). Dress and singe your goose, put it into a deep dish, cover with boiling milk and leave over night. 'Next morning wash off the milk and put the fowl into cold water on the fire ; when boiling hot, take it off and wash it in warm water and dry with a cloth. This process takes out the oil. Fill the body with a dressing of bread crumbs seasoned with pepper, salt, butter and ' chopped onions, if relished, and a little sage. Put the goose into cold water and boil gently until tender. Serve with a sauce made of giblets, liver, with pickles or sour jellies. To DRESS A GREEN GOOSE. A goose, 3 oz. butter, pepper and salt to taste. Geese are called green until they are about 4 months old, and should be stuffed. After it has been singed and trussed as roasted goose, put into the body a seasoning of pepper and salt and the butter to moisten it inside. Roast in a stove or before a clear fire for 3-4 of an hour, froth and brown it nicely, and serve with brown gravy) and when liked, gooseberry sauce. This dish should T4O FOWLS. be garnished -with water-cresses, or nasturtium flowers, leaves and buds. This will do for 5 or 6 persons. A GOOD STUFFING FOR DUCK OR GOOSE. Take 4 apples peeled and cored, 4 onions, 4 leaves of sage, 4 leaves of lemon thyme not broken and 4 leaves of sweet myrtle, and boil them in a saucepan with sufficient water to cover them ; when done, pulp them through a sieve, removing the sage and thyme ; then add sufficient pulp of mealy potatoes to cause it to be sufficiently dry without sucking to the hand ; add pepper and salt and stuff the fowl. ROASTED GOOSE (Mrs. E.'s recipe). Wash it thoroughly with salt and water. Prepare some Irish potatoes by boiling them nicely and mashing smoothly with a tablespoonful of butter and lard ; chop 2 onions that have been parboiled and add them to the potato ; then season highly with pepper and salt and a little powdered sage. Roast it slowly at first, and baste it with butter or lard ; dredge it with flour just before you bake it, to make it brown nicely. It will answer to bake dressed in the same way, but will require a pint of water in the oven or stewpan. When done, thicken the gravy with i spoonful of flour rubbed smooth with water and season with pepper and salt. Apple jelly is nice to eat with it. BOILED TURKEY (Forcemeat as for Roasted Turkey). Hen tur- keys are preferable for boiling, on account of their whiteness and tenderness, and one of moderate size should be selected, as a large one is not so suitable for this mode of cooking. They should not be dressed until they have been killed 2 or 3 days or longer, it the weather is cold, or they will neither look white nor will they be tender. Pluck the bird, carefully draw and singe it with a piece of white paper. Wash it inside and outside and wipe it thoroughly dry with a cloth. Cut off the head and neck, draw the strings or sinews of the thighs and cut off the legs at the first joint ; draw the legs quite into the body, fill the breast with forcemeat, run a skewer through the wing and the middle joint of the leg, quite into the leg and wing on the opposite side ; break the breast-bone and make the bird look as round and as compact as possible. Then put the turkey into sufficient hot water to cover it, and let it come to a boil ; then carefully remove all the scum. If this is attended to there is no occasion to boil the bird in a floured cloth ; but it should be well covered with the water. Let it simmer very gently for about i 1-2 to i 3-4 hours, according to the size, and serve with either white celery, oysters or mushroom sauce, or parsley and butter, a little of which should be poured over the turkey. Boiled ham, bacon, tongue or pickled pork should always accompany this dish ; and when oys- ter sauce is served, the turkey should be stuffed with oyster force- meat. A small turkey i 1-2 and a large one i 3-4 hours. Poultry GAME, EDIBLE BIRDS, ETC. 1^1 for boiling should always be very fat. When the fowl or rabbit is old, rub the inside with soda instead of salt as soon as it is killed ; wash it off before cooking. A small portion of soda put into the water will make meat or vegetables more tender, better, and cook in a much shorter time. The flavor is greatly improved by it. TURKEY FOR CHRISTMAS DINNER (Soyer). Into i gallon of water put i teaspoonful of black pepper and 3 of salt. When the water boils, put on your turkey stuffed to your taste, 2 Ibs. salt ba- con cut in slices, 1-2 dozen onions, i Ib. of celery and i bunch of sweet herbs. Boil slowly i 1-2 hours. Mix 3 oz. flour with 2 oz. butter; add i pint of liquor from the pot and 1-2 pint of milk, take out the onions and celery, chop fine and add to the mixture and boil for 20 minutes ; then serve up your turkey and you have a delicious dish. TURKEY STUFFED WITH CHESTNUTS. Trim free from g r istle 10 oz of fillet of veal and i Ib. of fat bacon, season with i teaspoonful of salt, sage, parsley and celery. While chopping mois- ten with t gill of broth ; put the forcemeat in a mortar and pound it for 10 minutes ; put it in a basin and add 40 chestnuts previously slowly roasted and peeled ; draw and truss the turkey as in the recipe for roasted turkey. When cutting off the neck leave as much of the crop-skin as possible ; stuff the turkey with the forcemeat and chestnuts ; roast it before an even, but moderate fire for i hour and 40 minutes; take it off the spit, untie and put it on a dish. Free the gravy from all grease, pour it under the turkey and serve. ROASTED TURKEY WITH OYSTERS. Take the cooked turkey, cut up very fine, then lay the oysters and turkey alternately, then put between each layer a seasoning of cream and butter, pepper, salt, a little nutmeg, chopped onion, and finish on the top with bread crumbs sprinkled and bits of butter. Bake it, and when the oysters are done, serve it. GAME, EDIBLE BIRDS, &c. To ROAST A HAUNCH OF VENISON. Choose a haunch of veni- son with clear, bright and thick fat and the cleft of the hoof smooth and close ; the greater the quantity of fat there is the better qual- ity will the meat be, as many people object to venison when it has been kept too long. You can ascertain its soundness by run- ning a skewer into the meat near the bone ; when withdrawn its sweetness can be judged of. With care and attention it will keep two weeks, unless the weather is too mild. Keep it perfectly dry by wiping it with clean cloths till not the least damp remains; sprin- kle over ginger and pepper (powdered) as a preventive against the 142 GAME, EDIBLE BIRDS, ETC. fly. When required for use wash it in warm water and dry it well with a cloth ; butter a sheet of white paper, put it over the fat, lay a coarse paste about 1-2 inch in thickness over this and then a sheet or two of strong paper. Tie the whole firmly on to the haunch with twine and put the joint down to a strong, close fire, baste the veni- son immediately to prevent the paper and string from burning; con- tinue this operation without interruption the whole of the time it is cooking about 20 minutes before it is done carefully remove the paste and paper, dredge the joint with flour and baste well with but- ter until frothed and of a nice pale brown color ; garnish the knuckle bone with a frill of white paper and serve with a strong, good and unflavored gravy in a tureen and currant jelly, or melt the jelly with a little port wine, and serve that also in a tureen. As the principal object in roasting venison is to preserve the fat, the above is the best mode of doing so when expense is not objected to, but in ordinary cases the paste may be dispensed with, and a double paper placed over the roast instead. It will not require so long a cooking without the paste. Do not omit to send very hot plates to the table, as the vennon so soon freezes ; to be thoroughly injoyed by epicures, it should be eaten on hot water plates. The neck should be roasted in the same manner. To cook with the paste re- quires from 4 to 5 hours, haunch of doe venison from 3 1-4 to 3 3-4 hours. To BAKE FRESH VENISON HAM. Cut incisions lengthwise on the top if the ham is not very fat, insert narrow strips of i.am or pickled pork into these, press them below the surface and between the shank bone and meat, run a sharp, narrow bladed knife and insert the stuffing, tie it around well to prevent the stuffing from falling out. Spread over the surface of the meat a thick coating of butter, make a thin crust of coarse flour and water and lay over it; bake in a pan, pour in a cupful of water; when 1-2 done season with pepper and salt, take off the crust, bake it well and dredge with flour and bake till ot a light brown ; carve as directed and serve with the accompaniments of roasted haunch of veni- son. To BOIL A HAUNCH OF VENISON. Let it lie in salt, then boil it in a floured cloth, allowing 1-4 hour for every Ib. For sauce boil in milk and water and some cauliflowers pulled into sprigs with white cabbage and turnips cut into dice and beet root sliced. First lay a sprig of 'cauliflower and some of the turnips mashed with cream and butter ; next the cabbage that has been beaten in a sauce pan with a little butter and salt, then cauliflower, and so on until the dish is full. Intermix the beet here and there to variagate the appear- ance ; serve with melted butter. A neck of venison may be done in the GAME, EDIBLE BIRDS, ETC 143 same manner, and both will eat well the next day; hashed with gravy and tomato or mushroom sauce or catsup. To FRY VENISON. If it is the neck or breast of venison, bone it, but if it be a shoulder cut off the meat in slices, make some gravy with the bones, then fry the meat brown ; take it up and keep it hot before the fire, put butter and flour in the pan and keep the whole stirring till thick and brown, taking care that it does not burn. If approved, stir in 1-2 pound of fine sugar, powdered, and put in the gravy produced by the bones with some port wine ; give the whole the consistency of cream, squeeze the juice of a lemon to these and turn the venison in it, put it in a dish and pour the sauce over it. To DUESS PLOVERS. Three plovers, butter, flour, toast bread. In cleaning and trussing, choose those that are hard at the vent, as that shows their fatness. There are three sorts of plover - the gray, the green and the lopwing. They will keep good for some time, but if very stale the feet will become dry. Plovers are scarcely fit for anything but toasting; they are, however, sometimes stewed or made into a ragout, but this mode of cooking is not to be recommended. Pluck off the feathers, wipe the outside of the bird with a damp cloth, and do not draw them ; truss with the head under the wings, put them down to a clear fire and lay slices of moistened toast in the dripping pan to catch the trail ; keep them well basted, dredge them lightly with flour a few minutes before they are done, let them be nicely basted with a feather, dish them in toasts, over which the trail should be equally spread, pour around the toast a little good gravy and send some to table in a tureen. Cook from 10 to 16 min- utes. Sufficient for 2 persons. To DRESS THE PTARMIGAN OR WHITE GROUSE. Two or 3 birds ; butter, flour, fried bread crumbs ; the ptarmigan or white grouse, when young and tender are exceedingly fine eating, and should be kept as long as possible to be good. Draw, pluck and truss them before a brisk fire, flour and butter them nicely and serve on but- tered toasts with a tureen of brown gravy. Bread sauce, when liked, may be sent to the table with them, and fried bread crumbs substi- tuted for the bread toast. Sufficient for i dish. Cook 1-2 hour. IMITATION of BONED TURKEY. Three and one-half Ibs. of veal chopped fine, 1-4 Ib. of fat salt pork, two eggs beaten, a little salt, nutmeg and parsley; mix and make in a roll; bake 3 hours in a moderate oven. To be eaten cold; a nice lunch. To SEMI-STEW BIRDS. Prepare them as for broiling, heat the gridiron and lay the birds flat upon it, the inside first; when 1-2 done and of a bright color (but they must not be scorched) take them from the gridiron and lay them in a stew pan, pour over a tumbler of hot water, season with pepper and salt; rub a teaspoon^ 144 GAME, EDIBLE BIRDS, ETC. ful of flour into a tablespoonful of butter; put this in slices over the birds, cover the dish and set it on the stove. When tender serve with tomato sauce. N. B. In roasting or baking game of any kind put them all in a paper bag greased inside and out with leaf drippings, butter or lard, lay the bag in the stove pan without water and cook till done, then take them out and brown them a little. The paper keeps the flavor from escaping while cooking. The game can be stuffed be- fore cooking. To ROAST A FAWN. A fawn must not be kept like venison, but dressed soon after it is killed. If it is not too large it is generally trussed for roasting like a hare, filled with hare stuffing, rubbed over with butter, larded with fat bacon and covered with buttered paper. It must be spitted like a hare and basted continually. It will take i 1-2 hour to roast it, but when 1-2 done the paper and larding must be removed, the fawn dredged with flour and a little salt, and basted till quUe ready. It may be served with good gravy and currant jelly, or still better, with venison sauce. A young fawn is delicious dressed in this way whole, but when older must be roasted in quar- ters and cut like lamb. The hind quarter is the choice part, and ought to be roasted with a covering of bacon and paper like the whole fawn, and served with the same sauce. To HASH FAWN. Put into a stew pan a pint of good gravy, 1-2 dozen mushrooms, a shallot and a spoonful of butter rolled in flour, pepper and salt; simmer 1-2 hour, strain the gravy, have the meat cut in neat slices and put in. Keep the stew pan at the side of the fire that it may not boil, add a glass of port wine, a teaspobnful of lemon juice and the same of sugar. Shake all together for 5 min- utes, then serve. Though the flesh of the goat is eaten in this country, that of the kid is more delicate, and when carefully prepared and cooked, resembles game, and is a useful resource for making out a dinner. If very young it is best to dress it whole, and it should be soaked for twelve hours in a marinade of a pint of vinegar, a pint of cold water, 1-2 pint of port wine, 3 ounces of salt and i ounce of brown sugar. When taken out it should be hung up for a day or two, washing sev- eral times with the marinade. To ROAST KID. After the kid has been marinaded as directed, either whole or in joints, it must be rubbed over with butter, if whole, stuffed like a hare and roasted in nice buttered paper (a light brown paper), as directed for the fawn, about the same time. Any sauce for hare or venison may be served with it. To HASH KID. Make a good gravy as for fawn and slice the kid into it, add port wine, lemon, and sugar, and serve with French beans or spinach. GAME, EDIBLE BIRDS, ETC. 145 KID A LA POULETTE. Instead of the marinade the kid must be prepared by soaking in milk and water, and in which a spoon- ful of salt has been dissolved for 6 hours. It must be larded and 1-2 roasted, and when cold cut a neat piece from the joint, leaving the rest to hash. Put the pieces in a stew pan with a pint of good veal stock, 2 ounces of butter rolled in flour, a shallot, a sprig of parsley, 6 mushrooms, a teaspoonful of pepper, 2 teaspoonfuls of salt, a blade of mace pounded. Stew all gently for i hour, then take out the meat, strain the sauce, thicken with the yolk of an egg beaten with 2 tablespoonfuls of cream, and pour over the kid ; line with sliced lemon. ROAST TEAL. Teal, butter, a little flour. Choose fat, plump birds, after the frost has set in, as they are then better flavored, truss them before a brisk fire and keep them well basted. Serve with brown gravy or onion gravy, water cresses and a cut of lemon. The re- mains of the teal make excellent hash. Roast from 10 to 15 min- utes ; 2 sufficient for a dish, ROAST WIDGEON. Widgeons, a little flour and butter. These are trussed in the same manner as wild duck, but not kept so long before they are dressed ; put them down to a brisk fire, flour and baste them continually with butter, and when browned and nicely frothed send them to the table hot and quickly; serve with brown gravy or orange gravy and a cut lemon, 1-4 hour, if liked well done, 20 minutes ; 2 sufficient for a dish. ROAST LARKS. Larks, eggs and bread crumbs, and fresh butter. These birds are esteemed a great delicacy and may either be toasted or broiled. Pick and clean them well, when trussed brush them over with the yolk of an egg, sprinkle with bread crumbs and roast before a quick fire ; baste them continually with fresh butter and keep sprinkling with bread crumbs until the birds are well covered. Dish them in bread crumbs fried in butter and garnish the dish with slices of lemon. Broiled larks are excellent; they should be cooked over a clear fire, and would take about 10 or 15 minutes. IF YOUNG PRAIRIE CHICKENS. Dress, singe them, cut them up, dredge with corn meal or flour and fry them in nice sweet lard a nice brown ; prepare a cream gravy if you like, and pour over them in the dish ; serve hot. They are delicious. IF the chicken is old take some slices of sweet fat bacon or pork, a large pinch of powdered cloves, 2 or 3 onions cut up, pepper and salt to taste, and stew until the meat leaves the bones, then thicken with new milk or cream and a very little flour, and you have almost a royal dish. PRAIRIE CHICKEN STEAK. Cut in slices from the chicken, then broil; butter, pepper and salt them and serve on hot plates as lecf- 146 GAME, EDIBLE BIRDS, ETC. steak. They can also be fried in drippings, butter, lard, dipped in egg and crumbs or in batter. N. B. A stew can be made of the remainder of the chicken. ROASTED TURKEY A LA CHIPOLATA. Prepare your turkey for stuffing, then make a stuffing of veal and chestnuts, or pork sausage meat may be used ; then prepare the chestnuts taking 4 dozen and splitting them across fry them in a little butter or sweet oil in a frying-pan, when the shells will come off without trouble ; then boil them in good broth or soup until soft enough to mash ; save 2 dozen to put in the sauce, and the others to put in the filling, then stuff the fowl and lay in the baking-pan, then cover it with thin slices of ba- con, secured by tying a string over to keep the bacon slices in place ; then put it into an oiled paper bag. When nearly done, remove from the paper bag and put it back and roast a nice brown. Dish and garnish to suit the taste. WASHING FOWLS OF ANY KIND. After dressing them wash them in a little soda water. Others say it takes away the juices of the flesh and spoils the flavor. Tun KEY GRAVY (A Good Housekeeper). Heart, liver, gizzard and neck cut up thin and dredged thickly with flour. Put in a sauce- pan with a little salt, a few pepper corns, allspice and a little mace, out- side skin not the husk of 3 onions, a lump of butter the size of a large walnut ; stew or fry until well browned ; add boiling water till of proper thickness, and let it cook all the morning on the corner of the stove. After removing the turkey from the dripping-pan and pouring off any grease, put the prepared gravy into the dripping-pan and make as any other gravy. r ^ To ROAST A BONED TURKEY. Lay it in a deep baking-tin and cover it with slices of fat salt pork ; put it into a moderately hot oven and let it roast very slowly for 3 hours, with the door partly open. If the oven be too hot, or the pork not fat enough to keep the bird moist, it will brown. It is much better to stew it, as in the preceding recipe, or roast in a paper bag greased with fresh drippings. When done, remove the bag, and set to brown a few minutes, and serve. NOTE. A glaze or jelly for covering or garnishing the roasted turkey may be made by putting the bones of the bird into a stew- pan with all the herbs and vegetables mentioned for stewed turkey, and adding i quart of water. .This, when gently stewed for 2 hours, strained and set aside to cool, will give at least i pint of strong jelly. If the jelly be not solid when cold, it may be re- duced in quantity by boiling it 1-2 an hour longer over a brisk fire, taking care that it does not burn, and stirring frequently. To STEW TURKEY. Take a fine turkey and bone it, and put into GAME, EDIBLE BIRDS, ETC. 147 the carcas a stuffing composed of large livers, mushrooms, smoked bacon, all cut in small dice and mingled with salt, fine spices, chopped parsley and oniony. Sew the turkey up, and take care to shape it nicely ; then put a thin slice of bacon on the breast and wrap it in a cloth. Stew it in a pot, but not too large a one, with good broth, a glass of white wine, parsley, thyme, and celery. When it is done, strain the liquor in which the turkey was stewed, into a stew pan, after having taken off the pot ; reduce it to sauce, adding a spoonful of caulis or oysters. Then unwrap your turkey, take off the bacon, dry away the grease and serve with sauce. WOODCOCK THE SPORTSMAN'S FASHION English style. Roast 2 of the birds rather underdone, catching their trails upon a large piece of toasted bread ; when done cut each bird into quarters, which place in a stew pan with the remainder of the trail cut small, a little pepper, salt, a glass of sherry, a little chopped shallot, the juice of 1-2 a lemon, 1-2 a gill of broth; let the whole simmer very gently for a few minutes, dress the pieces of woodcock rather high upon the toast, pour the sauce over and serve. PARTRIDGES STEWED WITH CABBAGE. Have your birds nicely trussed and cleaned, then run 5 or 6 slices of fat bacon about 1-2 as thick as your hand and 1-2 as long, through the breast, so as not to stick out, then roast them in a moderate oven, then divide a cab- bage head in 4 pieces after washing it well in salt and water, then boil it in simple water, drain it dry, season highly with salt and pep- per, then some chopped onion, 1-2 pound of fat and lean bacon and put them in a stew pan, then cover the whole with some good butter and let simmer 3-4 of an hour till nearly dry before putting in the partridges, keeping the whole hot, but not boiling, for about i hour ; have ready 2 nicely broiled pork sausages, dress the cabbage, which should be quite dry, upon your dish in a mound with the birds at the top, but half buried in the mound, cut the bacon in halves, placing a piece at each end with a sausage at each side, pour a cupful of game sauce around and serve. It is very nice served with good plain gravy. PARTRIDGES TO BROIL. Divide them in two, dip them in melted butter in- which a mite of corn starch has been stirred, cover thickly with bread crumbs ; boil 1-4 hour. Young rabbits, hares and birds . can be broiled in the same way. To BOIL GROUSE. These must be boiled in plenty of water ; 1-2 or 3-4 hour will be sufficient to cook them. For sauce stew some heads of celery cut very fine and thickened with cream and a small piece of butter rolled in flour and seasoned with salt to your palate. When your bird is done pour the sauce over it and garnish the dish with thin slices of lemon. 148 GAME, EDIBLE BIRDS, ETC- ANOTHER WAY. Truss the grouse the same way as turkey, stuff the breast with veal stuffing, put it in hot water with 2 spoonfuls of chopped and boiled mutton suet; serve celery or oyster sauce over it. Snipes may be cooked in the same way. To BOIL QUAILS. Doves, larks, prairie hens, pigeons and rob- bins are all cooked alike, after they are picked, singed, the insides taken out as clean as possible, and then washed in several waters. Having cut off the pinions turn their legs under their wings, let them boil slowly 1-4 hour and they will be sufficiently done. Dish them up and pour over them good melted butter, lay around the dish a little brocoli and serve them up with melted butter and parsley in boats. They should be broiled by themselves, and may be eaten with bacon, greens, spinach or asparagus. To COOK PIGKONS (Petersburg, Va,) Mince cold veal and the fat of bacon, mix them with the crumbs of bread soaked in milk and well seasoned, with this forcemeat stuff the pigeons nicely, having them fresh and well cleaned; bake slowly till done, basting frequently with butter. Serve hot ; garnished with parsley. N. B. Wild pigeons may be cooked in the same way. NOTE Some housekeepers never use onions and sage together to season stuffing. To BROIL PIGEONS When the pigeons are trussed as for boiling flatten them with a cleaver, taking care not to break the skin of the backs or breasts; season them with pepper and salt, a little bit of butter and a teaspoonful of water, and tie them close at both ends; so that when they are brought to the table they bring their sauce with them. Egg and dredge them with grated bread or cracker dust ; if you please mix with spices, parsley and thyme, then lay them on the gridiron and turn them frequently ; if your fire is not very clear lay them on a sheet of paper well buttered to keep them from getting smoked. They are much better broiled whole ; when they are done pour over them either stewed or pickled mushrooms, tomato, or walnut catsup, or a squeeze of lemon. Garnish with fried bread crumbs or sippets of bread. ROAST PIG RONS. Pigeons, 2 spoonfuls of butter, pepper and salt to taste. Pigeons, to be good, should be eaten fresh ; if kept a lit- tle the flavor goes off. They should be drawn as soon as killed. Cut off the heads and necks, truss the wings over the backs and cut off the toes at the first joint previous to trussing ; they should be carefully cleaned, as no bird requires so much washing; wipe the birds very dry, season them inside with pepper and salt and put about 3-4 of a teaspoonful of butter into the body of each. This makes them moist. Put them down to a bright fire and baste them well the whole time they are cooking. In 20 or 30 GAME, EDIBLE BIRDS, ETC. 149 minutes they will be done ; garnish with fried parsley ; bread sauce and gravy, the same as for roast fowl, are an exceedingly nice accom- paniment to roast pigeon, and also egg sauce ; serve in a tureen of parsley and butter. To STEW PIGEONS. See that they are quite fresh and care- fully cleaned, drawn and washed; then soak them 1-2 hour. In the meantime cut a hard white cabbage in slices into water, drain it, and then boil it in milk and water; drain it again, and lay some of it at the bottom of the stew pan, put the pigeons upon it, but first season them well with pepper and salt and cover them with the re- mainder of the cabbage, add a little broth and stew gently till the pigeons are tender, then put among them 2 or 3 spoonfuls of cream and a piece of butter and flour for thickening. After a boil or two serve the birds in the middle of the dish and the cabbage placed around them. A GOOD WAY TO CATCH WOOD PIGEONS. Take corn or horse beans with 3 or 4 holes punched in them with an iron bodkin, then boil the same in gin ; many will be so drunk they cannot fly up ; oth- ers will perch in the adjacent trees; watch them, and you will see them tumble down. WOODCOCKS A LA LUCULLUS. Roast the birds plainly, catching the trails upon slices of toast, upon which, when done, dress them on a dish ; have ready a little fresh melted butter, with which mix the yolk of an egg and a little cream ; pour this over the wood- cocks, sprinkle lightly with bread crumbs, salamander of a light brown color and serve with a little gravy around. ROASTED OR BAKKD RABBIT. Have the same stuffing as for veal and turkey. Skin, empty, and thoroughly wash the rabbit, wipe it dry, line the inside with the forcemeat as for turkey, &c., mince and add the liver, sew the stuffing inside, skewer back the head be- tween the shoulders, cut off the fore joints of the shoulders and legs, bring them close to the body and secure them by means of a skewer. Wrap the rabbit in buttered paper and put down to a clear fire, keep it well basted, and a few minutes before it is done remove the paper" flour and froth it, and let it acquire a nice brown color, take out the skewers and serve with brown gravy and red currant jelly. To bake the rabbit proceed in the manner as above in a good oven. It will take the same time as roasting, young rabbit 35 min- utes, a large one 3-4 hour. Sufficient for 4 persons. ROAST HARK. Choose a young hare, which may be known by its smooth and sharp claws and by the cleft in the lip not being much spread. To be eaten in perfection it must hang for some time, and if properly taken care of it may be kept for several days. It is bet- ter to hang without being paunched; but should it be previously I5O GAME, EDIBLE BIRDS, ETC. emptied wipe the inside every day and sprinkle over it a little pep- per and ginger to prevent the musty taste, which long keeping in the damp occasions, and which also affects the stuffing. After it is skin- ned wash it well and soak for an hour in warm water to draw out the blood ; if old, let it lie in vinegar for a short time, but wash it well afterwards in several waters. Make a stuffing as for veal and .turkey. Wipe the hare dry, fill it up with the stuffing and sew it up, bring the hind and fore legs close to the body, towards the head, run a skewer through each, fix the head between the shoulders by means of another skewer, and be careful to leave the ears on, put a string round the body from skewer to skewer and tie it above the back. The hare should be kept at a distance from the fire when it is first laid down, or the outside will become dry and hard before the inside is done. Baste it well with milk for a short time and afterwards with butter ; and particular attention must be paid to basting, so as to pre- serve the meat on the back juicy and nutritive. When it is almost roasted enough flour the hare and baste well with butter ; when nicely frothed dish it, remove the skewers and send it to table with a little gravy in the dish and a tureen of the same. Red currant jelly must not be forgotten, as this is an indispensable accompaniment to roast hare. For economy good beef drippings may be substituted for the milk and butter to baste with but the basting, as we have before stated, must be continued without intermission. If the liver is good it may be parboiled, minced and mixed with the stuffing, but should not be used unless quite fresh. A middling-sized hare cooks i 1-2 hours ; a large hare from i 1-2 to 2 hours. N. B. In roasting large and small birds put them in a buttered paper bag, all together in a stew pan and roast them ; the buttered paper prevents the steam from escaping, and they are much better by it when done. Take them out, season and serve to taste. FRENCH RABBIT, How TO COOK (Ma'm V.) Take a rabbit. and skin it, commencing at the head ; with a damp cloth wipe the rabbit clean, do not wash it ; then simmer in a pan a piece of butter the size of an egg, then cut the rabbit up and lay in the pan containing the hot butter, adding some salt and a pinch of beaten pepper, a few whole cloves, allspice and peppers, some thyme and parsley, all to taste. When ready to serve, after laying the rabbit on a hot dish, stir by degrees a little flour into the gravy to thicken it, adding 1-2 pint of claret wine. * BOILED RABBIT. For boiling choose rabbits with smooth and sharp claws, as that denotes they are young. Should these be blunt and rugged, the ears long and rough, the animal is old. After empty- ing and skinning it wash it well in cold water and let it soak for about 1-4 hour in warm water, to draw out the blood. Bring the GAME, EDIBLE BIRDS, ETC. 15! head around to the side and fasten it there by means of a skewer run through that and the body. Put the rabbit into sufficient hot water to cover it, let it boil gently till tender, which will be in from 1-2 to 3-4 hour, according to its size and age. Dish it and smother it either with onions, liver or mushrooms, sauce or parsley and but- ter. The former is, however, generally preferred to any of the last- named sauces. When liver sauce is preferred the liver should be boiled for a few minutes and minced finely or rubbed through a sieve before it is added to the sauce. A young rabbit or hare should cook 1-2 hour, a larger one 3-4 hour, an old one i hour or longer; squir- rels may be cooked in the same way. STEWED RABBIT (Pacific Slope.) Skin the rabbit, then wash and soak thoroughly, then with a clean cloth wipe it as dry as possible, cut it up and roll the pieces in flour and slightly brown it in 1-4 Ib. of sweet butter, adding some lean bits of ham, then gradually add 3 cups of gravy and stew the meat very gently for nearly 2 hours, or less time ; add salt to taste and half the rind of lemon cut very thin. Mix an even tablespoonful of rice flour with 2 tablespoonfuls of mush- room catsup, a large pinch of powdered mace and a small pinch of cayenne. Stir well, pour in the stew, cook 10 minutes, then serve hot. To BROIL RABBIT OR HARE. Season them first and broil them on a gridiron, rub them with cold butter and serve them hot. The other pieces warmed with gravy and a little stuffing may be sent up separately ; or the hare may be split open, seasoned with pepper and salt and broiled on the griddle, the body slit and gashed neatly across and lengthwise and basted with cider vine- gar; butter, pepper and salt frequently. SQUIRRKL STEW. After the squirrels are properly cleaned and lain in salt and water for a time, then cut up and boil 2 hours for young squirrels and 3 hours for old ones in just enough water to cover them. Never season them till done tender, and then you will add salt and cream or nice fresh butter to your judgment. Make a thickening of a tablespoonful of flour stirred in 1-2 cup of milk or water, then add this while the pot is boiling, making a nice gravy. Pour the whole over slices of bread or split butter crackers, or biscuit, and serve. NOTE As the strong flavor comes from the fat this should be cut away before cooking. FRIED SQUIRREL (Mrs. Baringer.) Cut them up and parboil in water with a little salt, if old. If young, this is not needed; sea- son with pepper and salt and dip each piece in beaten yolk of egg and grated cracker, and fry in hot lard of a nice brown. BROILED SQUIRREL. Parboil the squirrel whole for a few minutes, 152 FRICASSEES. grease the broiler or gridiron, put it on and turn it often over a.clear fire, season with drawn or melted butter, peeper, salt, and moisten the squirrels with it. SQUIRREL PIE. Parboil the squirrel in salt and water, line a bak- ing dish with nice pastry, cut the squirrels in pieces in the pan with a slice of bacon and 2 hard boiled eggs ; fill the pan with cream and season with black pepper and cover it with a crust and bake. FRICASSEES. To FRICASSEE CHICKENS. Boil 1-4 hour in a small quantity of water ; let them cool ; cut up and put to simmer in a little gravy made of the liquor they are boiled in and a bit of veal or mutton, onion, mace and lemon peel, some white pepper, parsley and thyme. When quite tender, keep them hot while you thicken the sauce in the following manner: Strain it off and put it back into the sauce- pan with a little salt, a scrape of nutmeg, and a bit of flour and butter; give it one boil, and when you are going to serve it, beat up the yolk of an egg, add 1-2 pint of cream, and stir them over the fire, but do not let it boil. It is often done without the egg. The gravy may be made (without any other meat) of the necks, feet, small wing-bones, gizzards and livers, which are called the trimmings of the fowls. To FRICASSEE CHICKENS WHITE. Cut up each chicken into eight pieces, as in carving them at table. Wash, dry, flatten and season them with mixed spices, using only white pepper. Dip the pieces in egg, and brown them lightly in fresh butter. Take a pint of clear veal or mutton gravy, and put to it a roll of lemon peel, 2 onions, 3 blades of mace, a little parsley and lemon thyme. Stew the browned chicken in this very slowly for 1-2 hour, keeping the stew-pan covered. Strain the sauce and thicken it with but- ter rolled in flour, salt and a rasp of nutmeg. When ready to be served, add 1-4 pint of cream, the yolk of i or 2 eggs well beaten. Do not have it too hot, but mix this very carefully, lest it curdle, and be sure it does not boil. A glass of white wine and a squeeze of lemon may be put to the fricassee. FRICASSEE OF CHICKEN A LA ST. LAMBERT. Prepare and cut two chickens as directed for fricassee of chicken. Steep the pieces in cold water for 1-2 hour; drain and put them in a sauce-pan with some gravy, i carrot, i onion and a bunch of parsley, and drain the pieces of chicken when they are done. Strain the gravy or broth through a broth-napkin; reduce it to 1-2; add i 1-2 pint of nice sauce to it, and reduce both together until the sauce coats the spoon. Thicken it with egg and strain through a tam- FRICASSEES. 153 my-cloth into a pan. Wipe and trim the pieces of chicken, put them in a stew-pan, pour in enough sauce to cover them, and warm them without boiling ; dress them on a dish, pour over some of the sauce out of the pan, garnish round with small portions of carrots cut to an olive shape, butter, onions previously boiled in white broth, and asparagus, peas, and serve with the remainder of the sauce in a boat. To FRICASSEE CHICKENS. Prepare your chickens as for frying, then let them remain i hour in cold water in a cool place; change the water, then add some salt and let them remain in this i hour. Put them into a stew-pan with just enough water to cover them, some salt, pepper and a cup of cream or milk. Mix a large spoonful of butter and flour together, and add to the stew or fricassee, and cook all together for i hour. Before serving, add some minced parsley or celery and 2 well-beaten eggs. Mix thoroughly. CHICKEN FRICASSEED {Mrs. T. B. S.). For a two-o'clock dinner. At 12 o'clock kill, clean and cut up 2 chickens, then into a skillet put 2 heaped tablespoonfuls of lard, then stir into it gradually 2 table- spoonfuls of flour, until of a nice brown; ir.to the lard put small onions chopped. Lay in the chicken and fry of a good brown. Pour in 3 pints of boiling water. Flavor with minced parsley, black pepper and 2 cloves. Cover it up and boil until reduced one-half; then in a small bowl put the yolks of 2 well-beaten eggs, 2 table- spoonfuls each of vinegar and wine, a little Worcester sauce, and stir well together. Then into the mixture stir 4 spoonfuls of hot gravy, then pour into the gravy and stir it over the fire for a moment, and pour it over the chicken, which has been'laid in a hot dish, and serve at once. FRICASSEE OF CHICKENS THICKENED WITH MILK OF ALMONDS. Cut up 2 chickens as directed for fricassee of chickens a la St. Lam- bert. Blanch, drain, wipe and trim the pieces ; put them in a stew- pan with i quart of nice sauce and i pint of chicken broth. When the chicken is done, pour the liquor out of the stew-pan into an- other ; skim off the fat and reduce the sauce until it coats the spoon ; then strain it on the pieces of chicken in the stew-pan ; boil up to- gether and thicken the sauce with some milk of almonds, prepared as follows : First blanch and peel 2 oz. of sweet almonds, wash and pound them in a mortar, moistening them with 1-2 pint of milk; when well pounded, press them through a broth-napkin into a basin. Take the fricassee off the fire, let it cool for a minute and pour the mik of almonds with one hand, while tossing the contents of a stew- pan with the other, so as to mix and thicken the sauce. Dress the fricassee on a dish and serve. FRICASSEED TURKEY. Cut up a small, young turkey and rinse it 154 FRICASSEES. in cold water ; put it in a stew-pan with water to cover it ; cover the stew-pan and set it over a gentle fire ; remove the froth as it rises ; when tender add salt to taste, a heaped spoonful of pepper, 4 oz. sweet butter and a tablespoonful of flour ; stir well with a s'poon. Scald some parsley, chop it small, put it into the turkey stew and cover it closely. Simmer for 20 minutes. Serve hot for breakfast with rice, hominy or potatoes. To FRICASSEE PIGEONS. Cut them in pieces and fry brown ; lay them in a stew-pan with gravy and let them remain an hour, at the end of which time put in a slice of lemon, a spoonful of mushroom cat- sup and a little browning. Let them stew 5 minutes longer, take them up, thicken the gravy with butter and flour and strain over the birds. Lay forcemeat balls around the dish and garnish with pickles. To FRICASSEE EGGS. Boil your eggs 10 minutes, or until entirely hard. Take them up and drop them into a vessel of cold water until cold enough to remove the shells smoothly. Beat up one or more raw eggs, according to what is required. Roll the hard-boiled eggs in the beaten egg ; then in fine bread crumbs and let them dry, turning them. Fry in hot lard or oil. Use as an accompaniment roasted or baked meat, with a rich gravy. They may be cut in two, if de- sired ; take out the yolk and fill each end with nice stuffing ; unite them or not, as preferred ; roll in raw beaten eggs, then in powdered bread crumbs, and fry. To FRICASSEE RABBITS WHITE. To fricassee rabbits white, you must cut them up as for eating, and then put them into a stew-pan with a pint of veal gravy, a little beaten mace, a slice of lemon, a teaspoonful of lemon juice, a little cayenne pepper and salt. Let them stew over a gentle fire until done enough ; then take them out and lay them in your dish. Thicken the gravy with butter and flour ; then strain it and add the yolks of 2 eggs, mixed with a gill of thick cream and a little grated nutmeg, stir these well together, and when it begins to simmer pour it quite hot over your rabbits, and serve them hot. To FRICASSEE RABBITS BROWN. Cut them into pieces as before directed and fry them in butter of a light brown ; then put them in a stew-pan with a pint of water, a slice of lemon, a large spoonful of lemon juice, a little cayenne pepper and salt. Stew them over a slow fire until enough done ; then thicken your gravy with butter and flour, and strain it. Dish up your rabbits and pour your gravy over them. Garnish with sliced lemon. FRICASSEED LAMB'S FRIRS. Skin and wash them, dry and flour them, and fry of a beautiful brown in fresh hog's lard ; lay them on a sieve before the fire until you have made the following sauce : Thicken almost 1-2 pint of veal gravy with a bit of flour and FRICASSEES. 155 butter, and then add to it a slice of lemon, a large spoonful of mushroom catsup, a teaspoonful of lemon pickle, a grate of nut- meg and the yolk of an egg beaten well in 2 large spoonfuls of thick cream. Put this over the fire and stir it well until it is hot and looks white ; but do not let it boil, or it will curdle ; then put in the fry and shake it about near the fire for a moment or two. Serve in a very hot covered dish. Those of hogs may be cooked in the same way, or simply slightly salted and fried in new hog's lard. AN EXCELLENT FRENCH FRICASSEE OF BEANS so AS TO RESEMBLE THE TASTE OF MEAT. Take Lima, butter or sugar beans, and alter boiling them sufficiently to eat, brown some butter, taking ca-re to season well with salt, in an iron bake-pan or spider previously warmed or heated. Put into it your beans, after letting them drain for a few minutes, and fry them until they begin to turn brown, then mix with the'm a few onions finely chopped, and continue the frying for a short time longer, adding some parsley. When the beans appear to be nearly done, add a little water to them, some salt, black pepper to taste, and dredge well with flour. When done, stir into them the yolk of an egg beaten with a spoonful of water and add a small portion of vinegar. A spoonful of catsup should be put in with the flour. FRICASSEE OF PARSNIPS. Boil in milk until they are soft ; then cut them lengthwise into bits 2 or 3 inches long, and simmer in a white sauce made of 2 spoonfnls of broth, a bit of mace, 1-2 cupful of cream, a bit of butter and some flour, pepper and salt. To FRICASSEE SALMON. Cut a piece of salmon into small slices, mince some parsley and thyme, season the fish with salt, mace, cloves, ginger, nutmeg powdered small and well mixed. Put into a pan some clarified butter or lard ; make it very hot, then lay in the salmon and fry it quickly, taking care that it does not burn. When 3-4 done, pour off the fat and supply its place with white wine, oys- ters and their liquor, a large onion, some minced thyme and a little nutmeg, to which add the yolks of 4 eggs beaten up with the liquor. Dish the fricassee with sippets, pour the sauce thereon and garnish with oysters. To FRICASSEE EELS. Skin 3 or 4 large eels, notch them from the head to the tail, cut each eel into 4 or 5 pieces and lay them in cleat water for 1-2 an hour; dry them in a cloth and put them into the pan with fresh butter, i or 2 onions and some chopped parsley. Set the pan on the fire and shake it for a few minutes, then put in a pint of white wine and the same quantity of gravy, with pepper, salt and a blade of mace. Stew the whole together 1-2 an hour, and then add the yolks of 4 or 5 eggs, some grated nutmeg and chopped 156 VEGETABLES. parsley. Stir these well together and let them simmer 4 or 5 min- utes, after which put in the juice of an orange or lemon. Garnish with lemon in slices. To FRICASSEE LOBSTERS. When skinned and cleaned cut off the heads of the fish and dry them on a cloth. Separate the flesh from the bones and the fins, cut it first lengthwise and then across, so that each fish may be divided into 8 parts ; put the heads and bones in a pan with a pint of water, sage, parsley and thyme, an onion shreded, whole pepper, 2 or 3 blades of mace, a piece of lemon peel, a little salt and a crust of bread. Cover the whole closely and let it boil until reduced to 1-2 ; strain through a sieve and put the liquor into a stew-pan with the fish, adding 1-2 pint of white wine, some chopped parsley, a few mushrooms cut small, grated nutmeg and a piece of butter rolled in flour. Keep the pan shaking over a slow fire until the fish are done, then serve them up with the gravy and garnish with lemon. To FRICASSEE OYSTERS. Put into the pan a slice of ham, a bunch of parsley, thyme and an onion, with cloves; stew these over a gentle fire for a few minutes and add thereto a little flour, some good butter and a piece of lemon peel ; then put in the oysters and let the whole simmer until thoroughly hot. Thicken with the yolks of 2 eggs, a little cream and a piece of butter; but take out the ham, herbs, onion and peel, adding, instead of the last, some of the juice, Shake the pan well, and when it simmers pour the whole into the dish. VEGETABLES. ASPARAGUS (To be Served with Entrees). For 8 people, take 100 sticks of asparagus, scrape the white part of the stem from the head downward ; cut off so much of the base as shall leave each stick the same length and throw them as fast as they are done into cold water. When all are prepared tie them in bundles of 20, diop them into 1-2 gallon of fast boiling water, in which i heaped table- spoonful of salt has been dissolved. In about 10 minutes they will be done, if small. They must be watched until the moment they are tender. They should then be taken out of the water at once, drained dry and laid upon hot buttered toast in a round or oval dish and the stems outward. The toast should be dipped for a moment into the asparagus water. No sauce should be served with the asparagus, as that would interfere with the flavor of those in the entrees. ASPARAGUS ROLL (Mrs. N.'s) Boil the asparagus in salt and water, as for dinner ; when tender cut up all the eatable part and VEGETABLES. 157 warm it again in sweet milk that is thickened with butter rubbed in flour, the yolks of well beaten raw eggs, a rasp or two of nutmeg, a small pinch of mace, being governed by the quantity of asparagus. Then, having the top crust taken off of some rolls, and the crumbs scooped out, fill up the hollow with the boiling asparagus mixture, which should not be very moist. Place the upper crust on and serve at once very hot. BOILED ASPARAGUS. To each 1-2 gallon of water allow i heaped tablespoonful of salt. In order to have the asparagus white, it should be cut before sunrise, as the action of the sun turns it green, and it should be put in a cool, damp place, and then dressed as soon as practicable. Like all vegetables, it cannot be cooked too fresh ; then scrape the outer skin off beginning at the head, and throw them into cold water, then tie them in bundles of about 20 in each, keep the heads all one way, then, with a sharp knife cut the stalks evenly and put them into boiling water with the above proportion of salt. Keep them boiling quickly until tender, with the saucepan uncov- ered. When the asparagus is done, dish it upon toast, which should be dipped in the water in which the asparagus has been boiled, then turn the white ends toward the middle each way, pour over them melted butter and pepper, 15 to 18 minutes from the time the water boils. ASPARAGUS AND BEANS. Cut the tender parts of the asparagus into 1-4 inch lengths, boil in an equal quantity of water, adding about an equal amount of well-cooked Linja beans. Cook until the aspar- agus is tender, season with pepper, salt, butter or cream, and serve hot. Instead of the beans the asparagus may be thickened with flour and cream, or with cracker crumbs and milk. ASPARAGUS OMELET. Boil the required quantity of asparagus and cut the tops and tender part into 1-2 inch lengths, season to taste with salt and pepper, and put aside on the stove to keep warm while you make your omelet. Beat the whites and yolks of 6 eggs to- gether, with a teaspoonful of milk for each egg, a salt spoonful of salt and a pinch of white pepper; brown 2 tablespoonfuls of sweet butter in a frying-pan, pour your eggs in, and as soon as it begins to set at the edges turn them up and shake your pan to keep the omelet from sticking. It will be sufficiently cooked in five minutes ; put your asparagus in, turn your omelet over it as you would a turn-over pie, and serve at once on a hot dish. BOILED ARTICHOKES. To each 1-2 gallon of water allow one heaped tablespoonful of salt, a piece of soda as large as a 25- cent piece. Wash the archichokes well in several waters, and see that no insects remain in them, and trim away the leaves at the bottom, cut off the stems and put them into boiling water, to 158 VEGETABLES. which has been added salt, and soda in the above proportion. Keep the sauce-pan covered and let them boil quickly until ten- der, ascertain when they are done by pushing a fork into them, or by trying if the leaves can be easily removed. Take them out, let them drain for a minute or two and serve on a napkin with a little pepper, salt and melted* butter. This vegetable, unlike any other, is considered better for being gathered two or three days ; but they must be soaked and washed previous to dressing 20 to 25 minutes after the water boils. ARTICHOKES, ITALIAN WAY. Four or five artichokes, salt and butter; about; 1-2 pint of gravy. Trim and cut the archichokes in quarters, boil them until tender in water mixed with a little salt and butter. When done, drain them well, and lay them all around the dish with the leaves outside. Have ready some good gravy highly flavored with mushrooms ; reduce it until quite thick and pour it around the artichokes and serve. Twenty to twenty-five minutes to boil the archichokes. FRIED ARTICHOKES. Five or six artichokes, salt and water ; for the batter 1-2 lb. of flour, a little salt, the yolk of i egg and milk. Trim and boil the artichokes and rub them over with lemon juice to keep them white. When they are quite tender, take them up remove the chokes and divide the bottoms ; dip each piece into the batter, fry them in hot lard or drippings and garnish with crisp parsley or the leaves, flowers and buds of nas- turtium. Serve with plain melted butter ; 20 minutes to boil, 5 to 7 minutes to fry the artichokes. JERUSALEM ARTICHOKES May be sliced and boiled like turnips, or washed and cooked in any way that Irish potatoes are, but they require longer cooking and are deemed excellent when boiled or dressed as a salad when mashed and seasoned with pepper, salt and butter or cream. They may be cut in the shape of a pear ; cut off a piece at the bottom of each, that they may stand up- right in the dish, and pour over them some nice sauce. Twenty minutes to boil. They are also good roasted as potatoes. STEWKD CARROTS. Seven or 8 large carrots, i teaspoonful broth, pepper and salt to taste, 1-2 teaspoonful cream or milk, thickening of butter and flour. Scrape the carrots nicely ; half-boil, and slice them into a stew-pan, add the broth, pepper, salt and cream and simmer until tender and be careful that the carrots be not broken. A few minutes before serving mix a little flour with about i oz. of butter, and thicken the gravy with this ; let it just boil up, and then serve. Three-quarters of an hour to parboil the carrots ; 20 min- utes to cook them after they are boiled. To DRESS CARROTS IN THE GERMAN WAY. Eight large car- VEGETABLES. 159 rots, 3 oz. butter, salt to taste, a very little grated nutmeg, i table- spoontul finely-minced parsley, i dessert-spoonful minced onion, rather more than i pint of weak stock or broth, and i tablespoonful flour. Wash and scrape the carrots and cut them into rings about 1-2 an inch in thickness. Put the butter in a stew-pan; when it is melted lay in the carrots with salt, nutmeg, parsley and onions in the above proportions. Toss the stew-pan over the fire for a few min- utes, and when the carrots are well saturated with the butter, pour in the stock and simmer until they are nearly tender. Then put into another stewpan a small piece of butter, dredge in about a tea- spoonful of flour, stir this over the fire, and when of a nice brown color add the liquor that the carrots have been boiling in ; let this just boil up, pour it over the carrots in the other stew-pan and let them finish simmering until quite tender. Serve very hot. This vegetable, dressed as above, is a favorite accompaniment of roasted pork, sausages, beef, etc. Three-quarters of an hour to stew. BOILED CARROTS. To each 1-2 gallon of water allow i heaped tablespoonful of salt. Cut off the green tops and wash and scrape the carrots, and should there be any black specks, remove them. If large, cut them in halves, divide them lengthwise into 4 pieces and put them in boiling water, salted in the above proportion. Let them boil until tender, which may be ascertained by thrusting a fork into them ; dish and serve very hot. This vegetable is an indispensable accompaniment to boiled beef. When thus served it is usually boiled with the beef. A few carrots are placed around the dish, as a gar- nish, and the remainder sent to table in a vegetable dish. Young carrots do not require so much boiling, nor should they be divided. These are a nice addition to stewed veal, etc. Large carrots, i 3-4 to 2 1-4 hours; young ones, 1-2 hour. SLICED CARROTS. Five or six large carrots, a large lump of sugar, i pint of weak stock, 3 oz. fresh butter, and salt to taste. Scrape and wash the carrots, cut them into slices of an equal size, and boil them in salt and water until half-done, drain them well, put them in a stew-pan with sage and stock, and let them boil over a" brisk fire. When reduced to a glaze, add the fresh butler and a seasoning of salt ; -shake the stew-pan about well, and when the butter is well- mixed with the carrots, serve. There should be no sauce in the dish when sent to table, but it should all adhere to the carrots. Al- together, 3-4 of an hour. Always in season. FRIED PARSNIPS AND BANANAS. Boil your parsnips and let them get cold, then slice and flour them slightly and they will resemble in flavor and appearance fried bananas. To COOK EGG PLANT. After cutting the slices 1-2 inch thick, lay them one upon the other in salt water to extract the bitter principle, and also a part of the juice. Then fry in the usual way. l6o VEGETABLES. EGG PLANT BAKED. Peel and parboil them, then squeeze them between two plates to dry them ; then season with a little onion, butter, pepper and salt. Put the mixture in a baking-dish, grate over some bread crumbs and bake a nice brown. STUFFED EGG PLANT. Cut off the stem-end of the plant and scoop out the inside with the handle of a spoon. Parboil the shell for 5 minutes in water a little salted ; take it out, and at once plunge it into cold water ; then stew the flesh of the plant with pepper, salt and a little finely chopped onion, until done. Add to the stew, with butter to season it, i or more well-beaten eggs, (i heaped tea- spoonful, and i egg will be sufficient for i plant) ; mix well and stew until dry; put in 1-2 as ,much bread crumbs as egg plant; fill the plant shell with this ; a little minced veal, ham, tongue or poultry may be added to the forcemeat by way of improvement ; then tie on the piece which was cut off; put the stuffed eggs to bake in a dish, the bottom covered with slices of sweet bacon, and bake i hour. Serve on a flat dish. Remove the string and top-piece. The egg plant is often cut in two lengthwise, the contents removed and stewed as above, the 1-2 rind parboiled in salt and water until tender, then filled with a rich stuffing, a coating of egg poured over the open side, and bread crumbs sprinkled over ; put in a dish with slices of cold ham and bake until tender ; either way is good. EGG PLANTS SIUFFED. The pulp taken carefully out, then fill with savory meats. Tie a string around it and boil in salt and water. You may stuff them with any forcemeat you like. EGG PLANT FRIED. Boil the eggplant, and when cold slice, flour, and fry in butter or lard. BANANAS are fried in the same way, but they are not previously cooked. BOILED MUSHROOMS. Mushroom flaps, pepper and salt to taste, butter and lemon juice. Clean the mushrooms by wiping them with a piece of flannel and a little salt; cut off a portion of the stalk and peel the tops ; boil them over a clear fire, turning them once, and arrange them in a very hot dish. Put a small piece of butter on each mushroom ; season with pepper and salt and squeeze over them a lew drops of lemon juice. Place the dish before the fire, and when the butter is melted, serve very hot and quickly. Moderate-sized flaps are better suited to this mode of cooking than the buttons ; the latter are better in stews. Ten minutes to cook medium-sized mush- rooms. BAKED MUSHROOMS. 16 or 20 mushroom flaps, butter, and pep- per to taste. For this mode of cooking, the mushroom flaps are bet- ter than buttons, and should not be too large. Cut off a portion of the stalks, peel the top and wipe the mushrooms carefully with a VEGETABLES. l6l piece of flannel and a little fine salt. Put them in a tin baking-dish with a very small piece of butter placed on each mushroom ; sprinkle over a little pepper and bake for 20 minutes or longer, should the mushrooms be very large. Have ready a very hot dish, and pile the mushrooms high in the center, pour the gravy around and send them to table quickly with very hot plates. Twenty minutes ; large mush- rooms 1-2 hour. Mushrooms are difficult of digestion, and by no means nourishing. The best are those found in pasture grounds. Gardeners raise them in beds of old manure. The most of them are of suspicious qualities. STEWED MUSHROOMS. One pint of mushroom buttons, i oz. fresh butter, white pepper and salt to taste, lemon juice, i teaspoonful of flour, cream or milk, and 1-4 teaspoonful grated nutmeg. How TO COOK CELERY. Trim the roots and cut to about 6 inches, three heads of celery. Wash them carefully, tie them to- gether with a string, put them into a sauce-pan with an onion, a blade of mace, some whole pepper, salt, and enough boiling wa- ter to cover them. Let them boil until tender, then drain them, remove the string and serve hot with white sauce over them. CELERY SUCKS WITH CREAM. Previous to cooking them, they must be washed well and properly trimmed ; this done, and the sterns cut to the requisite length, then boil in plenty water for 10 minutes, then put them in some liquor in which bacon has been boiled, salt them, then take them up and moisten them with the liquor from which the fat has been skimmed ; then pour over some wine or the juice of a lemon, cover them well, trim and dish them up, mash them in caramel sauce, reduced with cream. Celery stewed and covered simply with a little gravy and brown sauce is very nice. RADISHES should be gathered early in the morning ; wash them well and keep them in ice-cold water until time to serve them ; then break off the long tap root, and cut off all the top except an inch or two ; put them upon a salad bowl with lettuces, cresses, etc., or in glass stands, or on small dishes. The crimson ones are highly orna- mental. Radishes are more digestible, if grated and seasoned with pepper and salt ; used as a salad, and are often served raw. There are many varieties of the radish, and possess nearly the same prop- erties of the turnip. HORSE RADISH. This root, scraped, is always served with hot roast beef, mutton, veal, fowl, roast pork or any kind of meat cooked in any way, and also with fish and for garnishing. Gather the horse- radish, wash it well and let it remain in cold water for i hour before using it, then with a sharp knife scrape it into shreds, beginning with the upper part or large end of the root ; add a little salt, and ar- range it in a small dish, and the remainder for garnishing the joint. 162 VEGETABLES. It should be placed in tufts around the border of the dish, with one or two bunches on the meat. The horse-radish is highly stimulat- ing and exciting to the stomach, and is recommended in chronic rheumatism, palsy, dropsical complaints, diseases of the kidneys (made into tea with cold water), and in cases of enfeebled digestion. It is used principally as a condiment to promote appetite and excite the digestive organs, and is highly anti-scorbutic. BOILED CABBAGE. Choose the dark green, crumpled cabbage, known as the Savoy. Take off the coarse outer leaves ; cut each cabbage in 4 ; remove a portion of the stalk ; wash them in warm salt and water, then throw them into cold salt and water for i hour. For 4 large cabbages or S small ones, have ready a vessel with i 1-2 gallons of part boiling water, in which a teaspoonful of common baking soda has been dissolved. Press the cabbage down in the water ; let it boil slowly for about one hour. When quite tender take it up and lay it in a colander to drain. Press every drop of water out of the cabbage, chop it finely with a knife, sprinkle it with pepper each time you turn it; add to it i oz. butter, i tablespoonful lemon juice ; put it into a clean sauce-pan and stir it over the fire while it is quite hot again ; then put it into a vegetable dish, and press it gently until it is smooth ; score it a little on the top with a knife and serve at once. MEPHISTOPHELEAN TOMATOES. Just to think of it ! One pint of tomatoes peeled, i hard-boiled egg, the yolk only, 2 large spoon- fuls of melted butter, i 1-2 spoonfuls of vinegar, i raw egg whip- ped very light; rub in the butter and seasoning, beat till perfectly smooth, i teaspoonful each of sugar, salt and pepper; pound the boiled yolk, rub that in and beat again, stir in the vinegar boil- ing hot, then raw egg beaten, keep it hot (the vessel set in boil- ing water), while you prepare your tomatoes, cut in thin slices and broil over a clear fire, lay on a chafing dish and pour the hot sauce over them and serve. BAKED TOMATOES. Eight or ten tomatoes, pepper and salt, 2 spoonfuls of butter, bread crumbs. Take off the stems from the tomatoes, cut them into thick slices and put them in a deep bak- ing dish, add a plentiful seasoning of pepper salt and butter in the above proportion, cover the whole with bread crumbs, drop over a little clarified butter, bake in a moderate oven from 20 min- utes to 1-2 hour, and serve very hot. This vegetable, dressed as above, is an exceedingly nice accompaniment to all kinds of roast meat. The tomatoes, instead of being cut in slices, may be baked whole, but they will take rather longer time to cook ; 20 minutes to 1-2 hour. STEWED TOMATOES. One teacupful of bread crumbs, i table- VEGETABLES. 163 spoonful of good brown sugar, a teaspoonful of pepper, a heaped tablespoonful of fresh butter, i dozen large tomatoes, a good sized onion minced. Put in a covered stew pan and cook i hour ; shake the pan frequently to keep from burning. Just before serving beat up the yolks of 2 or 3 eggs, stir them rapidly to the tomatoes, let them stay a few minutes and serve in a covered dish or tureen. To- matoes are best cooked slowly and a long time, and make a fine ac- companiment for all kinds of roast or baked meats or fowls. STEWED TOMATOES (English mode.) Eight or 10 tomatoes, 1-2 pint of good gravy, thickening of butter and flour, cayenne and salt to taste. Take out the stalks of the tomatoes, put them into a wide stew pan, pour over them the above proportions of good brown gravy and stew gently until they are tender, occasionally carefully turning them that they may be equally done. Thicken the gravy with a little butter and flour worked together in a plate ; let it just boil up after the thickening is added and serve. Stew very gently for 20 to 25 minutes. To DRESS TRUFFLES WITH CHAMPAGNE. Twelve fine black truf- fles, a few slices of fat bacon, i carrot, i turnip, 2 onions, i bunch of savory herbs, including parsley ; i bay leaf, mint and thyme, 2 cloves, i blade of pounded mace, 2 glasses of champagne, 1-2 pint of stock. Carefully select the truffles, reject those that have a musty smell, and wash them well with a brush in cold water only until perfectly clean, put the bacon into a stew pan with the truffles and remaining ingre- dients. Simmer these gently for i hour and let the whole cool in a stew pan. When to be served re-warm them and drain them in a clean cloth, then arrange them on a delicate white napkin that it may contrast as strongly as possible with the truffles, and serve. The trimmings of the truffles are used to flavor the gravies, stock, sauces, &c., and are an excellent addition to ragouts, made dishes of fowl, &c. One hour for cooking. The wholesomeness of the truffles is questionable. Truffles are of different kinds and grow in clusters, and at a considerable depth under the earth, and never upon the surface. There is nothing to indicate wJiere they are, but hogs, attracted by their scent, root them upto*eat, as they are fond of them. Truffles are unsuitable for weak stomachs. They have a pleasant aroma. Their chief use as seasoning, when dried and reduced tp powder, form a useful culinary ingredient. They belong to the mushroom family. ITALIAN MODE OF DRESSING TRUFFLES. Ten truffles, 1-4 pint of salad oil, pepper and salt to taste ; i tablespoonful of minced pars- ley, a very little finely minced garlic, 2 blades of powdered mace, i tablespoonful of lemon juice. After cleaning and brushing the truf- fles cut them into thin slices and put them in a baking dish with a 164 VEGETABLES. seasoning of oil, pepper, salt, parsley, garlic and mace in the above proportions. Bake them for nearly an hour, and just before serving add the lemon juice and send them to the table very hot. Nearly i hour to cook.. TRUFFLES AU NATURAL. Truffles, buttered paper. Select some fine truffles, cleanse them by washing them in separate waters with a brush until not a particle of sand or grit remains on them, wrap each truffle in a buttered paper and bake in a hot oven or stew pan for i hour ; take off the paper, wipe the truffles and serve them hot on a napkin ; i hour. SQUASHES. Gather them when the rind can be entered by the finger nail, then boil them either whole or sliced; if old, they should be peeled; keep them in water until the time for cooking them. If young and tender they will cook in 1-2 to 3-4 of an hour, depending on the size and age. Add salt to the water when boiling. Put them to cook in boiling water, cover the vessel closely. When tender take them up and press them between 2 plates or in a colander to remove the water, then mash them, and if there are any hard pieces take them out, wipe the stew pan dry and re- turn the squash, and season with cream, butter, salt and pepper to taste. They can be parboiled and stewed to a beautiful brown with slices of fat, sweet bacon, pepper and salt and a good spice of on- ions, or after squeezing them dry dip the slices in thin batter and fry them in fresh lard. Serve as fast as fried ; they should not be piled. DRYING COOKED PUMPKINS. After cutting the pumpkin in small pieces, stew till soft, then thoroughly mash and strain them through a colander; place the slrained pulp in thin layers in dishes or plates not quite an inch thick, dry in a moderate stove or oven, tak- ing care not to scorch it. It will dry in a day. Then store the sheets away in a dry, cool place, when they are always ready for pies or sauce. When used, soak them in sweet milk over night. GREEN TURNIPS TO COOK. Remove the tops, wash, peel and cut them into little billets, stew in not too much water ; when done dress them with cream, butter, pepper, grated nutmeg and salt to taste. Serve hot ; very nice. BOILED TURNIPS. Turnips; to each 1-2 gallon of water allow i heaped tablespoonful oi salt ; pare the turnips, and should they be large, divide them into quarters, but unless this is the case let them be cooked whole. After peeling them they should be washed in several waters, and then divide them and put them into a sauce pan of boiling water salted in the above proportion, and let them boil gently till tender. Fry them with pork, and when done take them in a colander or between two plates and let them drain thoroughly VEGETABLES. l6$ and serve. Turnips are usually boiled with mutton or pork, or pork shins, which gives the turnips a better flavor, while the meat is greatly improved in taste by being cooked with them. They are infinitely better mashed than served whole, but some prefer them whole. Old turnips from 3-4 to i 1-4 hours, young ones 28 or 30 minutes for boiling. MASHKD TURNIPS. Tenor 12 large turnips; to each 1-2 gallon of water allow i heaped tablespoonful of salt, 2 ounces of butter, cay- enne or white pepper to taste. Peel, wash and quarter the turnips and put them into boiling water, salted in the above proportion, boil them till tender, then drain them in a colander or between 2 plates. Squeeze them as dry as possible, pressing them with the back of a large plate. When quite free from water put them into a very clean sauce pan, add the butter, white pepper or cayenne, or if necessary a little salt. Keep stirring them over the fire until the butter is well mixed with them and the turnips are thoroughly hot ; dish and serve. A little cream or milk added after the turnips are pressed is an im- provement to both the color and flavor of this vegetable, and also pounded allspice or cloves, a very little. From 1-2 to 3-4 hour to boil the turnips. 10 minutes to warm them through. FRIED TURNIPS. --Peel, wash and slice them, put them in a stew pan with a small portion of water and let simmer rather quickly with a few slices of fat pork, pepper, pounded allspice, a bit of butter and a pinch of salt. When the liquor has become nearly boiled away thicken the gravy with a small portion of cream or milk and flour, and boiling hot pour it over the dish of turnips, which should be eaten hot. BACON AND CABBAGE. The cabbages in this favorite winter dish in the Southern States should be boiled in two waters with a little red pepper in them, which gives a pleasant flavor to the cabbages, as well as the pot-liquor, which arises from the boiling of the cab- bages and bacon together. The liquor should be thoroughly drained from the cabbages ; then take up the meat and lay the cabbages neatly around it. Some garnish it with hard-boiled eggs. You can season, when you eat it, with pepper, vinegar and salt. To -STUFF CABBAGES. Examine it well after cutting off the green leaves, wash it well and lay it in cold, clear water until ready for use. Take out the heart or center, leaving 2 or 3 rows of leaves. Scald the cabbage well, and when the leaves become soft there will be no danger of their breaking. Chop the heart or bud very fine ; then take scraps of meat, fowl, a few bread crumbs, an onion (if approved) chopped fine, season high with pepper, salt and a raw egg beaten ; work all together. Then make one large or several small balls and put into the center of the cabbage ; then fold 1 66 "VEGETABLES. the leaves over very carefully, wrap well with threads, tie it up in thin muslin securely and boil until tender, or can be pierced with a straw. Drain it from the water, serve on a hot dish, and pour over melted butter after the strings and cloth are removed. COLD SLAW. Shave a hard, white cabbage head to the finest pos- sible threads with a very sharp knife or by machine. To every quart of cabbage take the yolks of 3 eggs, beat them well and mix with t 1-2 cupfuls of good cider vinegar, a tablespoonful of olive oil, i tablespoonful of loaf sugar, i of thick, new cream, a heaped tea- spoonful of white mustard, a piece of butter as large as a walnut, pepper and salt to taste; stir them together and put this into a sauce-pan ; when hot, add the cabbage, and stew for 4 or 5 minutes until thoroughly hot. Then raise it up with a wooden, silver or white metal fork. Take it up and set it away until perfectly cold, or on ice. The vinegar should be strong and pure, or more will be required. HOT SLAW. When the cabbages are tender, cook i hour ; add vinegar to taste. Parboil the cabbages for 10 minutes after quarter- ing and washing them carefully and shreding them finely, put them into a stew-pan, and season with pepper and salt to taste; add 1-2 cup of water and an even tablespoonful of butter ; cover the pan and stew until tender; stir frequently from the bottom. STEWED RED CABBAGES. One red cabbage, a small slice of ham, 1 spoonful of fresh butter, t pint of weak stock or broth, i gill of cider vinegar, and i tablespoonful of pounded sugar. Salt and pepper to taste, and ccok rather more than i hour. FRIED CABBAGES. Boil and chop them up, then fry them in but- ter or bacon grease, adding pepper and salt and a little cream or new milk to the gravy. Cold cabbage can be fried over for breakfast in the same way. CABBAGE STALKS. Scrape them and leave them in water all night, and the next day cook them like vegetable marrow. They will be found delicious. Season with cream or butter and pepper. HARICOT BEANS AND MINCED ONIONS One quart of haricot beans, 4 middling-sized onions, 1-4 pint of good brown .gravy, pepper and salt to taste, and a little flour. Peel and mince the onions, but not too finely, and fry them a light brown color in butter ; dredge them over with a little flour and add the gravy and a seasoning of pepper and salt. Have ready a pint of minced haricot beans well boiled and drained; put them with the onions and gravy mixed all well together, and serve very hot. Boil the beans for 2 or 2 1-2 hours; 5 minutes to fry the onions. DRIED WHITE BEANS. Wash i quart of dried white beans, and put them in a stew-pan with 3 quarts of cold water, a table- spoonful of salt; set on the fire, and when boiling put them to VEGETABLES. 167 simmer in the closed stew-pan on the stove corner until tender ; drain and put them back in the stew-pan with i oz. butter, i table- spoonful of chopped parsley, 2 pinches of salt, i small pinch of pepper, 1-2 gill of the liquor of the beans; toss the beans until the butter is melted, and serve. Haricot or French beans are also served as a salad. Let them get cold, put them in a salad bowl, season with oil or butter, vinegar, pepper and salt and a tablespoonful of celery chopped fine. BOILED CAULIFLOWER. To each 1-2 gallon of water allow one heaped tablespoonful of salt. Choose cauliflowers that are close and white, trim off the decayed outside leaves and cut the stalk flat at the bottom, open the flower a little in places to remove the insects, which generally are found about the stalk, and let the cauliflowers lie in salt and water for an hour previous to dressing them, with their heads downward ; this will effectually draw out all the vermin ; then put them in fast-boiling water, with the addition of salt in the above proportion, and let them boil briskly on a good fire, keeping the sauce-pan uncovered. The water should be well skimmed, and when the cauliflowers are tender take them up with a slice or perforated ladle, and let them drain, and, if large enough, place them upright in the dish. Serve with plain, melted butter, a little of which may be poured over the flower. Small caul- iflower, 12 to 15 minutes; large one, 20 to 25 minutes after the water boils. CAULIFLOWERS WITH CHEESE 2 or 3 cauliflowers, rather more than 1-2 pint of broth or white sauce, 2 tablespoonfuls of grated cheese, i spoonful of fresh butter, and 2 tablespoonfuls bread crumbs clean and boil the cauliflowers (as in recipe for boiled artichokes), drain and dish them with the flowers standing upright ; have ready the above proportion of white sauce ; pour sufficient of it over the cauliflower to just cover the top; sprinkle over this some rasped cheese and bread crumbs, and drop on these the butter, which should be melted, but not oiled. Brown with a salamander or before the fire, and pour not over, but around the flowers the remainder of the sauce, with which should be mixed a small quantity of grated cheese. Cook 1-2 hour. Cauliflower is cooked in every way, like cabbage. To BOIL CAULIFLOWER (Mrs. Sicklan). If the flower is small and tender, put it in boiling water and boil 20 minutes or a shorter time. If the head is large, old and tough, boil for 30 minutes or a little longer, putting it at first in a kettle of boiling water. Serve hot, with butter or Tillie's sauce for cauliflowers. The water should be salted. Some boil it in a bag to prevent it breaking off the small sprigs. BOILED ONIONS. In clear water and salt until tender, then take l68 VEGETABLES. them up and serve in a deep dish with melted butter, pepper and salt. RAW ONIONS Cut up in vinegar, pepper, salt and sugar, make a fine relish for any kind of meat. BAKED ONIONS. 4 or 5 onions, salt and water. Put the onions with their skins on into a sauce-pan of boiling water slightly salted, and let them boil quickly for i hour. Take them out, wipe them thoroughly, wrap each one in a piece of paper separately, and bake them in a moderate oven for 2 hours, or longer, should the onions be very large. They may be served in their skins and eaten with a piece of cold butter and a seasoning of pepper and salt, or they may be peeled and a good brown gravy poured over them. Boil i hour ; bake 2 hours. STEWED ONIONS. 5 or 6 onions, i pint of brolh or gravy. Peel the onions, taking care not to cut away too much of the tops or tails, or they would then fall to pieces ; put them into a ste\v-pan capable of holding them at the bottom without piling one on the top of the other; add the brother gravy and simmer very gently until the onions are perfectly tender, dish them and pour the gravy around, and serve. Instead of using broth, onions may be stewed with a large piece of butter. They must be done very gradually over a slow fire or hot plate, and will produce plenty of gravy. To stew in gravy, 2 hours, or longer, if very large. BURNT ONIONS FOR GRAVIES. 1-2 Ib. onion, 1-2 pint water, 1-2 Ib. moist sugar, 1-3 pint cider vinegar. Peel and chop the onions fine and put them into a (not tinned) stew-pan with the water; let them boil for 5 minutes, then add the sugar and simmer gently until the mixture becomes nearly black and throws out bubbles of smoke. Have ready the above proportion of boiling vinegar, strain the liquor gradually to it, and keep stirring with a wooden spoon until it is well incorporated, and when cold, bottle for use. With many the onion is a very great favorite, and is considered highly nutritive. It is thought to have come originally from India, through Egypt, where it became an' object of worship, and thence transmitted over the world. ONIONS ARE FRIED in butter or bacon grease after chopping them up. ONIONS IN CELLARS (Dr. Goot's Monthly). Half dozen onions planted in the cellar, where they get even a little light, will do much toward absorbing and correcting the atmospheric impurities that are apt to lurk in such places. A GOOD WAY TO COOK ONIONS. Peel i dozen onions, put them in a kettle with water enough to cover them ; add a tablespoonful of salt, put them on the fire and boil until well done, but so you can VEGETABLES. 169 take them up whole with a fork, pour off the water, add 2 table- spoonfuls of butter and 1-2 cup of cream, salt and pepper to taste. To STEW GREEN CORN. After the corn has been cut from the cobs with a sharp knife, put it into a stew-pan, then with the back of the knife run over the cob, to obtain the remaining juice, hold- ing it over the pan ; to each quart of corn, add 1-2 cup of water. Stew from 1-2 to 3-4 hour, or until done, governed by the age and kind of corn. When done, season with pepper and salt to taste. Another way: With a sharp knife cut the grains of corn from the cob, into a frying-pan, allowing i cup of water to i quart of corn. It should be stirred frequently. Cook 1-2 hour. Season to taste with pepper and salt, add a small piece of butter or sweet lard, and fry a light brown color. To DRESS CORN. When the silks or beards of the corn become of almost a black brown, the grains are perfect and full of milk, and not too hard. Commence by pulling off the silk and then the husks (or shucks), then carefully pick off all the silks that remain, after rubbing the ear of corn (or roasting ear) round in a cloth held in the hand. Then put the corn in boiling water with a little salt in it. If the corn is young, cook 1-2 hour. Cut the corn from the cobs with a sharp knife ; put it into a covered deep dish. Season with pepper, salt and butter, or serve the ears hot as they are boiled. Sugar corn is best for table use. GREEN CORN PUDDING. Three well beaten eggs, 3 cups of green corn, i cup of milk, 2 tablespoonfuls butter, and pepper and salt to taste. Bake. GRKEN CORN PUDDING WITH TOMATOES. Leave the grains as whole as possible when trimming them down with a knife from the ear, then scrape the cob to get all the milk. Then beat up 4 eggs wiih a quart of milk, i quart of the rasped corn, and then add i pint of tomatoes that have been stewed with sugar. Season with butter, pepper and salt. Stir it well until thoroughly mixed and smooth. Boil it in a pudding cloth. It is best to rasp the corn on a regular tin corn-grater for puddings, etc. BAKED CORN. Take 6 large ears of green corn or 12 ears of su- gar corn, cut the grains off and scrape the cob; add 1-2 cupful of butter, i tablespoonful nice sugar and a teaspoonful of salt. Rub these well together and add 2 cups of new sweet milk. Bake in a dish that you may set on the table without disturbing it BOILED PEAS. Put 2 quarts of water with 1-4 oz. of salt into a 3-quart stew-pan on the fire ; when it boils pour in a quart of fresh shelled peas, boil quickly, and when done drain and put them in a sauce pan with 3 oz. of butter ; sprinkle with a little salt ; toss them untill the butter is melted, and serve. VEGETABLES, N. P. One oz. of green mints may be added to the water in which the peas are bo STKVTKD PEAS WITH BACON. Take 1-4 Ib. of streaky bacon, re- move the rind and cut the bacon in pieces i inch long and 1-4 inch thick ; blanch tor 5 minutes in boiling water, drain and put them in a t-quart stew-pan with i oz. butter; fry tor 5 minutes, add i-- oa. flour, and stir for 4 minutes; then add i pint of water, i quart of fine peas and a green onion; when boiling cover the s pan and simmer for 1-2 hour. Taste for seasoning; take out the and skim the pot. I WITH BACON (Managero). Put 2 pints of well- boiled shelled peas into a stew-pan with 5 spoonfuls of brown sauce, a of brown gravy, a teaspoonful of sugar. ; button onions and a bunch of parsley ; let it boil 5 minutes ; have ready-braised 4 OK, of lean bacon, cut it in very small slices, add it to the peas, take out the onions and parsley, season with i 02. of butter and a large pinch MA wo',1 to-other and stew -o minutes, and serve. SihwbD PKAS. Take i quart of tine peas freshly shelled, put them in a quart stew-pan with 4 oz. of butter, i gill of water, j; t onions, i pinch of salt and i oz, butter. Some add pat- not advise it, as its strong flavor destroys the taste of the [ Close the stew-pan and boil the peas on a slow fire for 30 mini: when done, add 3-4 oz. of Hour m\ . smooth paste with 4 ox. butter ; toss the sauce-pan until the butter is melted and the | properly thickened; taste, and if wanted, add a little salt or sugar, and serve. When preserved peas are used, open the and throw the peas into boiling water, drain and season as you would fresh ; PAKSXIPS. Clean the parsnips, put them on the fire with soup stock and let them boil till done, then mix some pounded crao\ and - I with the broth in which the parsnips h. Boiled and let them boil a few minutes longer. BOILKD PARSNIPS. To each 1-2 gallon of water allow i he teaspoonful of salt. Wash the parsnips. them thor- oughly, and with the point of the knife remove any blac'x about them, and should they be ve: at the thick part into quarters, put them into a sauce pan of boiling water salted the a! proportion; boil them rapidly till tender, which may be ascertained by thrusting a fork in them; take them up, drain them and serve in a vegetable d;sh. Ti i^le is usually served with salt fish, boiled pork or boiled beef; when sent to the table with the latter a few should be placed alternately with carrots around the dish as a garnish. Large parsnips i to i 1-2 hours; small ones 1-2 to i hour. This vegetable is found wild all over Europe and England, VEGKTAKJ.KS. and an excellent wine is made from it By some the parsnip is con- <:d unwholesome. li'jii.i'jj BKKT ROOT. Beet root, boiling water; when young and juicy this vegetable makes a most excellent dish, and may be easily converted into pickle by dropping them into spiced vinegar. They are eaten hot or cold ; if eaten hot melted butter should be poured over them. They may be stewed with button onions or boiled, and served with roasted onions. Wash the beets thoroughly, but do not break the skin, as the juice will run out and spoil their beautiful color in boiling. Then put them into boiling water with a little salt in it .uul boil till tender, keeping them well covered. If to be served hot, remove the peel quickly, cut the beet in thick slices and send to table with melted butter. By. putting the beet in cold water the skins slip off easily. For salad, pickles, &c., let the root cool, then peel and cut into slices. The turnip and sugar beet are of all col- ors, are always sweet and delicious, no matter how large. They grow wild in temperate and semi-tropical climates. Boil small beet root 1 1-2 hours; large 2 1-2 to 3 hours. BOM.KU TUHNJP GREENS. To each 1-2 gallon of water allow one heaped tablespoonful of salt. Wash the greens well in 2 or 3 waters, pick off all the decayed and dead leaves, tie them in .Mi.ul bunches or simply put them into plenty of boiling water suited in the above proportion, keep th -m boiling quick with the lid of the vessels removed, and when tender dip them up with a per- forated ladle and then remove the strings with which they are tied and serve. Boil for 15 minutes or longer. It is very good boiled with fresh corned pork. To BOIL YOUNG GREENS OR SPROUTS. To each 1-2 gallon of water allow i heaped tablespoonful of salt, a very small piece of soda. Pick away all the dead leaves and wash the greens well in cold water, drain them in a colander and put them into fast boiling water with salt and soda in the above proportion ; keep them boiling quickly with the lid removed till tender, and the moment they are done take them up, or their color will be spoiled. When well drained, serve. The great art in cooking greens prop- erly, and to have a good color, is to put them in plenty of fast- boiling water to let them boil very quickly, and to take them up the moment they become tender. Broccoli sprouts from ten to 12 minutes; young greens 10 to 12 minutes after they boil. NASTURTIUMS. The bright glowing flowers which seem to turn as they glow with beauty, while hanging over the partly colored rotund leaves of dapple green and white, the pride of the California gar- dens, make a fine relish of delicate mustard flavor when eaten with any kind of cold meat, and with loaf bread and butter. They make 172 VEGETABLES. a handsome garnish and a beautiful breakfast dish. They should be washed before using, but handled delicately. The pods also are good and make excellent pickle, and are a fine substitute for capers in making sauce. BOILED SEA KALE To each 1-2 gallon of water allow i table- spoonful of salt ; wash the kale well and cut away the worm-eaten pieces and tie it into small bunches, or throw it loosely into boiling water salted in the above proportion ; take it out, drain, untie the bunches, or dip it up with a perforated ladle and serve with plain butter or cream, which should be hot, and poured over. Sea kale may be parboiled and stewed in brown gravy. It will then take about 1-2 hour altogether. Boil 15 or 20 minutes. Different kinds of salads may be boiled together. To DRESS CUCUMBKRS, Three tablespoonfuls of salad oil, 4 ta- blespoonfuls of good cider vinegar, salt and pepper to taste. Let the cucumbers be gathered early in the morning while the dew is on them, and then drop them into cold water and kept in a cool, damp place, then have ready a bowl of cool, clean water, pare the cucum- bers and drop them in the water ; when done, draw the water off and put in a supply of fresh, then cut the cucumbers up in thin, round slices until reaching the bitter end, which should be rejected ; then pour cold' water on the cucumbers several times, then put them in a cold dish, then pour the vinegar over them first, then the oil, then pepper and salt and put them in the refrigerator or in a cool vessel with water in it. This can be eaten with anything and at any meal. If the salt is added before the vinegar it will cause the fruit to wilt. Cucumbers should have 1-3 onions cut up with them to have them in perfection, and if they can be set on ice it is best to cut them up in the morning in a bowl of water and set them on the ice until about to be used, then pour the water off and season with vinegar, &c The oil can be left out if desired. STEWED CUCUMBERS. Three large cucumbers, flour, butter, rather more than i pint of good gravy ; cut the cucumbers lengthwise the size of the dish they are to be served in ; empty them of their seeds and put them into boiling water with a little salt and let them sim- mer for 5 minutes, then take them out, place them in another stew pan with the gravy and let them boil over a brisk fire until they are done. Should these be bitter add a lump of sugar, carefully dish them, skim the sauce, pour over the cucumbers and serve ; cook 20 minutes. CUCUMBKRS A LA POULETTE. Take 2 or 3 middle-sized cucum- bers, salt, vinegar, i spoonful of butter, flour, 1-2 pint of broth, i teaspoonful of minced parsley, a lump of sugar, the yolks of 2 eggs, pepper and salt to taste. Pare and cut the cucumbers into slices of VEGETABLES. 173 an equal thickness, 2 inches in length, i inch thick, and let them re- main in the salt and vinegar for 1-2 hour, then drain them in a cloth and put them in the stew pan with the butter; fry them over a brisk fire but do not brown them, and then dredge over them a little flour. Add the broth, skim off all the fat, which will rise to the surface, and boil gently until the gravy is somewhat reduced ; stir in the yolks of the eggs, add the parsley, sugar and the seasoning of pepper and salt, and bring the whole to a boiling point and serve. Or, the cu- cumber can be stewed in 2 quarts of water with i oz. of butter, 2 pinches of salt. Simmer till tender, which can be ascertained by pressing them ; if done it will enter easily. Drain on a cloth, make a pint of poulette sauce, put the cucumber in it and serve. OKRA AND TOMATOES. Take an equal quantity of each, slice the okra and skin the tomatoes, add a little chopped onion and a little sugar, seasoned with salt and pepper. Use no water, but stew for 45 minutes ; to each quart of the mixture add a piece of butter as large as a walnut ; and then put in the stew pan. Take care that it does not burn. STEWED ENDIVES. Six heads of endives, salt and water, i pint of broth, thickening of butter and flour, i tablespoonful of lemon juice, a small lump of sugar. Wash and free the endive thor- oughly from insects, remove the green part of the leaves and put i: into boiling water slightly salted. Let it remain for 10 minutes, take it out, drain it till there is no water remaining, and chop it very fine. Put it into the stew pan with the broth, add a little salt and a lump of sugar, and boil until the endive is perfectly tender. When done, which may be ascertained by squeezing a piece between the thumb and finger, add a thickening of butter and flour, and lemon juice ; let the sauce boil up and serve. ENDIVE A LA FRANCAISK. Six heads of endive, i pint of broth, 3 ounces of fresh butter, salt, pepper and grated nutmeg to taste. Wash and boil the endive as in the preceding recipe, chop it rather fine and put it into a stew pan with the broth ; boil over a brisk fire until the sauce is all reduced, then put in the butter, pepper, salt and grated nutmeg (the last must be very sparingly used); mix all to- gether, bring it to the boiling point and serve very hot; 10 minutes to boil, 5 to simmer in the broth. SHALLOTS. Remove the outside skin and cut off the green part, unless very tender, then chop up the root and a little of the green part, joining the root, then put them in a frying pan in cold water ; when the water is on the eve of boiling pour it off, add a few slices of sweet bacon or pork and fry them, turning them often ; or boil the bulbs in salted water and serve with melted butter, pepper and a little salt. Some persons eat them raw with vinegar, pepper and salt, 174 VEGETABLES. or serve with lettuce, radishes and water cresses, and are often used in the place of onions. This plant, it is supposed, was brought from Ascalon by the cru- saders, who found it growing wild in the vicinity of that ancient and renowned city. It is an excellent condiment in pickles, sauces, soups, &c., &c., called by old authors the "barren onion." THE LEEK is the national badge of the Welsh, and is widely dif- fused over the earth as an edible, and was bewailed with the cucum- ber in the journey through the desert. It is the most delicate of the onion tribe. THE LEEK. When used the skin should be removed, then lay them in cold water an hour ; boil in salted water until tender ; serve them in a hot covered dish with melted butter, pepper and salt. HULLED CORN (F. S. P.) Take 3 quarts corn, 3 quarts un- leached wood ashes or 1-4 pound potash ; to ashes or potash add 6 quarts of water, which boil, then strain into kettle, put in the corn, boil until skins break from kernels easily, stirring frequently; skim out the corn, rinse it several times, rubbing thoroughly the last time; leave it to soak in clear water 10 minutes, when rub off black chits ; rinse again, put back into kettle, cover with water, boil slowly till soft; keep hot water to add until boiled tender. When cold eat with plain cream or milk, or cream and sugar. BOILED HOMINY. (E. L. M.) Boiled; soak i cup of hominy in 3 cups of water with salt to taste. In the morning turn it into a tin quart pail, then put the pail or tin bucket in a kettle of boiling water, cover tightly and steam i hour, then add i teacup of sweet milk and boil 15 minutes after stirring the milk in. LYK HOMINY. To i gallon of shelled Indian corn add i quart of strong lye of wood ashes. Boil until the grains begin to swell and the husks begin to come off the corn. Rub until the husk is entirely- removed with the hands, wash it well and boil in plenty of water un- til the grains are soft. It requires long boiling, and should be re- plenished with hot water instead of cold. When nearly done, boil ; add salt sufficiently to season. To prevent its burning when nearly done stir it from the bottom. It may be beaten slightly with a wooden mallet before using it, and fry in a small quantity of sweet lard or butter. Take up in a wooden bowl or earthen jar. Both should be covered. In cold weather it will keep several days. It is one of the best of Southern dishes. FRIED MUSH. Make a moderately thin mush, pour it thinly over a large, flat dish. When perfectly cold sprinkle a little flour over the top ; slice it with a knife as for a pie. Have a pan of hot lard and lay it in carefully, and when perfectly brown turn it over and brown the other side. This excellent dish, or the mush, may be poured in a pan to mould it VEGETABLES. 175 To BOIL LETTUCE. Wash clean, boil it in soft salt and water, then put it into cold water to cool. Chop it in the same manner as spin- ach, and finish as spinach with this exception : you bind it with the yolks of a few eggs stirred into some cream. Endives can be pre- pared in the same way. CABBAGE LETTUCE WITH GRAVY. Take 8 sound and full cabbage lettuce, trim off all the outside leaves, wash and blanch for 10 min- utes, cool them well, squeeze the water out, cut them in two, lay them open on a dish, and season them with 3 pinches of salt, tie the halves together and put in a 2-quart stew pan, cover them with broth and add 2 gills of fat pot stock, parsley, thyme and mint and i on- ion with 2 cloves stuck in it; place a round of paper on the top and simmer for 2 hours When cooked drain on a cloth, untie and open the lettuce again, cut the stalks out and fold the leaves round, giv- ing to each piece an oval shape about 3 inches by 2, and dish them up in a circle; reduce to i 1-2 pint of household gravy to 1-2 the quantity, and pour over the lettuce and serve. Thin slices of crumbed bread cut to the shape of lettuces and fried in butter can be put between each slice. BOILED VEGETABLE MARROW. To each 1-2 gallon of water allow i tablespoonful of salt ; vegetable marrow. Have ready a sauce pan of boiling water salted in the above proportions, put in the marrows after peeling them, and boil them until tender, take them up with a slice and halve, and should they be very large quarter them ; dish them on toast and send to table with them a tureen of melted butter, or in the place of this a small ball of salt but- ter. Vegetable marrows are very delicious mashed ; they should be boiled, then drained and mashed smoothly with a wooden spoon. Heat them in a sauce pan, add a seasoning of salt and pepper and a small piece of butter, and dish with a few sippets of toasted bread placed around as a garnish. Young vegetable marrows 10 to 20 minutes; old ones 1-2 to 3-4 hour for cooking. VEGETABLE MARROWS IN WHITE SAUCE. Four or 5 moderate- sized marrows, 1-4 pint of white sauce. Pare the marrows, cut them into halves and shape each half at the top in a point, leaving the bottom end flat for it to stand upright in the dish. Boil the marrows in salt and water until tender, take them away very carefully and ar- range them on a hot dish; have ready 1-2 pint of white sauce, pour this over the marrows and serve. This vegetable cooks from 15 to 20 minutes, and belongs to the cucumber or melon tribe. PUMPKIN. Open the pumpkin, take out the seeds, slice and peel the rind off, or peel before slicing ; do not scrape the inside, cut it in small pieces, put them to stew in a covered vessel with very little water. To prevent their burning stir them often from the bottom. 176 VEGETABLES. In cool weather a good deal may be cooked at a time and kept in a cool, dry place in a tin or an earthen vessel. Fry with a little sweet lard or dress with butter, a little sugar and ginger, or mix with milk or cream, eggs, and spices for making puddings or custards. They can be dried aiso as apples for any of the above purposes, and are found excellent. This will do in very cold winters, where the pumpkin cannot be kept from freezing. CASHEW AND DAINTY SQUASH Cut them in two, remove the seed, and bake them with the rind on. Scrape out the inside or eat the flesh on the rind ; season with butter, pepper, salt or a little mace, or it may be eaten with cream or milk as a dessert. BAKED PUMPKINS. Take a hard-shelled or potato pumpkin, slice or divide them in 2 or 4 pieces. Serve with butter and salt in a dish. Eaten hot or cold. VERY THIN MASHED POTATOES. To every Ib. of mashed pota- toes allow 1-2 pint of good broth or stock and a large spoonful of fresh butter. Boil the potatoes, drain them well and mash them smoothly with a fork ; add the stock or broth and rub the potatoes through a sieve, put the mixture into a sauce-pan with the butter, stir it over the fire until thoroughly hot, and it will be ready to serve. This mixture should be rather thinner than mashed potatoes, and is a delicious accompaniment to delicately broiled mutton cutlets. Cream or milk may be substituted for the broth when it is not at hand. A casserole of potatoes, which is often used for ragouts instead of rice, is made by mashing potatoes rather thickly, placing them on a dish and making an opening in the center. After having browned the potatoes in the oven, the dish should be wiped clean and the ragout or fricassee poured in. Half hour to boil the potatoes ; 6 or 7 minutes to warm the puree. POTATO RISSOLE. Mashed potatoes, salt and pepper to taste ; when liked, a very little minced parsley, eggs and bread crumbs. Boil and mash the potatoes as in recipe for mashed potatoes ; add a seasoning of pepper and salt, and when liked a little minced parsley. Roll the potatoes into small balls, cover them with egg and bread crumbs, and fry them in hot lard for 10 minutes ; let them drain before the fire, dish plain and serve. Ten minutes to fry rissoles. N. B. The flavor of these rissoles may be very much in- creased by adding finely-minced tongue or ham, or chopped on- ions, when liked, or minced codfish is good. POTATOES, as an esculent for the human family, rank next in value to wheat, and it has been demonstrated that an acre of potatoes will feed double the number of persons that an acre of wheat will. VEGETABLES. POTATO SNOW. Potatoes, salt and water. Choose large, white potatoes, as free from spots as possible ; boil them in their skins in salt and water until perfectly tender; drain and dry them thoroughly by the fire, and peel them. Put a hot dish before the fire, rub ihe potatoes through a coarse sieve on to this dish. Do not touch them afterwards, or the flakes will fall, and serve as hot as possible. Half to three-quarters of an hour to boil the potatoes. COLCANNON (An Irish dish). Boil in vessels equal quanti- ties of potatoes and cabbages: when the former are fit to peel take off the j ickets and mix the two together in a sauce-pan, after pour- ing off the cabbage liquor, then beat them up together and add an oz. of lard or drippings to each pound of potatoes. Season with pepper and salt, and add to the cabbage an onion or two. BAKED POTATOES. Choose large potatoes, as much of a size as possible ; wash them in lukewarm water, scrub them well, for the browned skin of a baked potato by many persons is considered the better part of it, as it contains more of the genuine flour. Put them in a moderate oven and bake them tor 2 hours, turning them 3 or 4 times whilst they are baking. Serve on a napkin immediately after they are dune, for, if they are kept a long time in the oven or stove, they will have a shriveled appearance. Potatoes may be roasted before the fire or in the ashes. Eat them with cold butter. Large potatoes in a hot oven, i 1-4 hours to 2 hours or 2 1-2 hours. How TO USE COLD POTATOES. To every pound of cold potatoes allow 2 tablespoonfuls of flour, 2 of onion chopped fine, i spoonful of butter, milk or cream. Mash the potatoes with a kitchen fork until perfectly free from lumps : stir in the other ingredients, add sufficient milk to moisten them well, press the potatoes in a mould and bake in a moderate oven until nicely brown, which will be from 20 to 30 minutes. Bread may be made of the potato by mix- ing a small portion of flour with it. In Scotland, cold potatoes are often squeezed up and mixed with flour or oat meal, and an excellent cake or sconce obtained. MASHED POTATOES. To every pound of mashed potatoes allow i oz. of butter, 2 tablespoonfuls of sweet milk or cream, and salt and pepper to taste. Boil the potatoes in their skins; when done, drain them, and let them get thoroughly dry before the fire, by the side of the fire or in a cold stove; then peel them, and as they are peeled, put them into a clean sauce-pan, and with a large fork beat them to a light paste ; add butter, milk and salt in the above pn- portion, and stir all the ingredients well over the fire ; when thoroughly hot, dish them lightly, and draw the fork backwards over the pota- toes to make the surface rough, and serve. When dressed in this 178 VEGETABLES. manner, they may be browned on top with a salamander or before the fire. Some cooks press the potatoes into moulds, then turn them out and brown them in the oven ; this is a pretty mode of serving, but it makes them heavy. In whatever way they are sent to table care must be taken to have them free from lumps. From 1-2 to 3-4 hour to boil the potatoes. MOCK POTATOES. Boil a number of small potatoes, squeeze them in a cloth to dry them, then peel and mash them while hot to free them from lumps; then press them with the hands into the form of potatoes, put a cloth over them to keep them from browning, and put them a moment in a stove before serving, then send them hot pouring melted butter over them to table. No one could detect them from the true potato ; so you can have them as large or as small and as uniform as you may wish. They are beau- tiful when served. CHINESE WAY OF COOKING RICE. Take a clean stew-pan with a closely-fitting top, then take a clean piece of white muslin large enough to cover over the top of the pan and hang down inside nearly to, but not in contact, with the bottom. Into the sack so formed place the rice, pour over 2 cupfuls water, and put over the top of the stew-pan, so as to hold up the muslin inside, and fit tightly all around. Place the pan over a slow fire, and the steam generated from the water will cook the rice. Each grain, it is stated, will come out ol the boiler as dry and distinct as if just taken from the hull. More water may be poured into the pan if necessary, but only sufficient to keep up the steam until the rice is cooked. The pan must not be so hot as to cause the steam to throw off the lid. SPINACH. Pick, wash, blanch and chop 2 Ibs. of spinach ; put in a 3-quart stew-pan i oz. of butter, 3-4 oz. of flour and i pinch of salt; stir over the fire for 3 minutes; put in the spinach and stir well for 5 minutes ; moisten with i gill of broth and stir 2 minutes ; then add 2 more gills of broth, stirring for five min- utes more. Take the spinach from the fire, add i oz. butter ; stir until it is well melted and mixed ; put the spinach on a dish ; then take a slice of bread 1-2 inch thick, cut in i 1-2 inch triangu- lar pieces; melt i oz. of butter in a small stew-pan; skirn it when melted; put in the pieces of bread, fry and toss them until of alight brown color; drain and place them around the spinach, and serve. Milk may be used instead of broth, in the proportion of spinach. Garnish with nasturtium leaves, flowers and buds. SPINACH WITH SUGAR. The spinach is prepared as above, using milk instead of broth, and adding 1-2 oz. of pounded sugar. SPINACH PLAINLY DRESSED. Boil for 1-2 hour in clear water ; put a small lump of soda or saleratus in the water if you wish it a beau- VEGETABLES. I 79 tiful green. Drain it well, dish and place on the top of it pepper, butter and poached eggs. It can be boiled with bacon. SPINACH. Boil in the above manner and fry toast in three-cor- nered pieces. Stick over it and lay poached eggs thereon. STEWED OKRA. Wash according to the directions given, cut them in round slices and put them in a stew pan with a tablespoonful of butter into which has been rubbed a teaspoonful of fine flour ; to each quart of okra add 1-2 cup of water ; salt and pepper to taste. Cover the stew pan and shake it now and then, and stew till tender. Serve hot in a covered dish. A few tomatoes and a little onion to okra make a great improvement. It is an excellent sauce for boiled rice. BAKED SWEET OR IRISH POTATOES WHOLE. Put some sticks across the bottom of your oven or baking pan, wash your pota- toes thoroughly and lay them on the sticks, pour in 1-2 cup of water or more, then bake until done. BAKED IRISH POTATOES. Take your potatoes, after they are boiled, and mash them while hot, then put sweet cream or new milk, pepper and salt, and some butter with them, and an egg ; knead the mixture thoroughly, and then put it in a pan with a piece of butter on the top and bake. It is a nice dish. Sweet potatoes can be treated in the same way. FRIED SWEET POTATOES. Boil them till 1-2 done, take them up and let them cool, then slice and flour the pieces both sides and drop them in a pan of hot sweet bacon fat and fry till of a light brown, when dish and serve hot. FRIED POTATOES WITH BUTTER. While in the colander, and just having been fried, add to a portion of potatoes about i spoon- ful of butter ; toast till melted and serve plain as round steak. FRIED POTATOES WITH CAYENNB PEPPER. When just done throw 1-2 teaspoonful of cayenne over them ; toast and serve them. FRIED CHIPPED OR RIBBONED POTATOES. Cut some potatoes crosswise about the thickness of an inch, then peel them thinly in ribbons and fry as above. They will require a little longer doing. When they are crisp take them out, place them on a clean cloth, and sprinkle them over with salt, cayenne and black pepper to taste, and serve. To FRY SWEET POTATOES. Wash and slice them very thick, put into a frying pan, put butter and sugar between each layer, then pour or cover with water and set on the fire to fry, turning them the usual way. NOTE Put butter in the pan and let it get hot before adding the potatoes, with the pan off the fire. To BOIL POTATOES. Boil 10 or any number of potatoes, to each l8o VEGETABLES. 1-2 gallon of water allow i heaped tablespoonful of salt. GVOM: potatoes of equal size for this: the Utah potatoes are the best ; peel them, take out ail the eyes and specks, and as they are peeled throw them into cold water, just enough to cover them, with salt in the above proportion, and let them boil gently till tender; ascertain when they are done by thrusting a fork in them, and take up the moment they feel soft through, for if they are left in the water after- wards they become waxy or watery. Drain away the water, put the sauce pan by the side of the fire with the lid partially uncovered to allow the steam to escape, and let the potatoes get thoroughly dry, and do not allow them to get burnt. Their superfluous moisture will evaporate, and the potatoes, if of a good sort, should be perfectly mealy and dry. Potatoes vary so much in quality and size that it is difficult to give the exact time for boiling; they should be atten lively watched and probed with a fork to ascertain when they are cooked. Send them to the table quickly and very hot, and with an opening in the cover of the dish, that a portion of the steam may evaporate, and not fall back on the potatoes. Utah and moderate- sized old potatoes 15 to 20 minutes after the water boils; large ones from 1-2 hour to 35 minutes. Seasonable all the year round, but the new potatoes are the best. To keep them hot after draining them, have cloth for the purpose (either flannel or cotton), fold it and put it on the top of them, keep the sauce pan lid partially uncovered. This will absorb the moisture and keep them hot without spoiling. In Ireland they are boiled with the skins on them, and are best sent to the table so ; but they should be thoroughly washed and rubbed with a brush or coarse cloth before you cook them. To STEAM POTATOES. Pare them and throw them into cold wa- ter as they are peeled, then put them into a steamer, place the steamer over a sauce pan of boiling water and steam the potatoes from 20 to 40 minutes, according to the size and sort ; when a fork goes easily through them they are done, then take them up, dish, and serve very quickly; 20 to 40 minutes; 2 large potatoes to each per- son. To Boiu OLD POTATOES. Small and large potatoes should not be put to cook at the same time; common sense would suggest this. Boil old potatoes by the foregoing receipt; Have a coarse cloth ready, and as each potato is lifted from the kettle squeeze it in a cor- ner of the cloth, slip the skin off, and they will be dry and beauti- fully mealy. Serve with melted butter on a hot dish. Old pota- toes are good baked with their skin on and served with cold but- ter. SWEET POTATO BALLS. First boil the potatoes, then carefully mash the farinaceous part. Boil in the meantime 2 cups of milk, VEGETABLES. l8l put in some lemon peel, a couple of lumps of sugar and a little salt. When the milk boils take it off the fire and add the pota- toes, so as to form a paste, or rather a tolerably thick mush. When cool make it into balls, cover these with crumbs of bread and yolk of egg ; fry to a nice brown color and serve up with sugar thrown over them. To COOK SWKET POTATOES OF IRISH POTATOES. Steam them well and mash till no lumps are left and sweeten with common brown sugar ; then bake or fry, or make into a pudding. To FRY Swh.ET POTATOES. Pare, slice them, fry them in hot lard like fritters and sprinkle them with fine salt as they are taken from the lard To BAKE SWEET POTATOES. Wash them clean and wipe them with a clean cloth, then cut off the ends, put them in an oven or stove pan, bake slowly, put a cupful of hot water over every peck of potatoes before cooking them, put some cabbage leaves over the potatoes before putting on the lid, if baked in an oven. This will prevent their burning, then put fire on the lid ; when done serve with their peels on, or if peeled and sliced put a layer on the bottom of the dish, then some bits of butter, a little sugar, a little grated nutmeg or cinnamon, then another layer of pota- toes, and seasoning until the dish is filled. Set it in the oven or stove until hot and serve. This is excellent for a tea dish. To ROAST SWKKT POTATOES. Open the ashes on a hot hearth, sweep it and put in the potatoes, then put on some cold, then hot ashes, let them remain till done. It is best to turn them over and re- cover them for a moment in order to cook them thoroughly, and Irish potatoes should be done in the same way. T STEW SWEET POTATOES. Slice them or cut in rings 1-2 inch thick, then put in pieces of tender liver or pork chops. When done take them all up together, season the gravy with milk or cream, a little finely minced parsley, salt and pepper to taste. Potatoes are liked peeled and roasted under meat. They should be cut under medium size for this purpose. _ POTATOES A LA MAITRE DE HOTEL, Potatoes, salt and water; to every 6 potatoes allow i tablespoonful of minced parsley, 2 ounces of butter, pepper and salt to taste ; 4 tablespoonfuls of gravy, 2 tablespounfuls of lemon juice. Wash the potatoes clean and boil them in salt and water wiih their skins on, allowing i tablespoonful of salt to every gallon of water; when they are done drain them, let them cool, then peel jand cut the potatoes into thin slices ; if these are too thin they would break in the sauce. Put the butter into a stew pan with the pepper, salt, gravy and parsley, mix these ingredients well together, put in the potatoes, shake them 2 or I 82 SALADS. three times that they may be well covered with the sauce, and when quite hot through squeeze the lemon juice and serve ; 1-2 to 3-4 hour to boil the potatoes; 10 minutes to heat them. SALADS. CHICKEN SALAD (Ella). Take the breasts of 2 chickens, 2 large bunches of celery and 4 hard-boiled eggs, chop these separately and fine; put together and mix thoroughly; then make a gravy of one tablespoonful of fine beaten mustard, 2 tablespoonfuls of sugar, i cup of cider or grape vinegar and 1-2 cup of butter, and pour hot over the salad. LOBSTEH AND FISH SALADS. A very nice and elegant dish may be made with all kinds of cold fish and some kinds of shell fish. The following is for a small lobster salad, and will do for all fish sal- ads : Have the bowl half-filled with any kind of salad herbs you like. Then break a lobster in two, open the tail, extract the meat in one piece, break the claws, cut the meat of both in small slices about 1-4 of an inch thick; arrange these tastefully on the salad ; take out all the soft part of the belly, mix it in a basin with a teaspoonful of salt, 1-2 a one of pepper, 4 of vinegar and 4 of oil ; stir it well together and pour on the salad ; then cover it with hard eggs cut in slices, a few slices of cucumber, and, to vary, a few capers and some fillets of anchovy. SWEET BREAD SALAD (Mrs. D. C. B.). Four hard-boiled and one raw egg, 2 tablespoonfuls of salad oil, i teaspoonful of salt, i of pepper, 2 of sugar, 2 of mixed mustard, 1-2 teacupful of vin- egar, i calf's sweet bread and 2 heads of lettuce. For dressing mash the yolks and mix the oils thoroughly, adding the vinegar last. Boil the sweet bread thoroughly until tender, pick it up in small pieces; break the lettuce also in small pieces, and then put in a dish alternate layers of lettuce, sweet bread and dress- ing. Use the whites of the eggs sliced over the top. CABBAGE SALAD. One well beaten egg, i teaspoonful each of salt and sugar, 1-2 teaspoonful mustard, 1-4 of a teaspoonful pep- per, and 2-3 of a cup of vinegar. Beat all well together, boil in a bowl over the steam of a teakettle until quite thick, then pour the mixture over a small head of cabbage chopped fine. If too thick, add cold vinegar. To be eaten cold. NOTE. If liked, chopped lettuce can be used instead of cabbage, only the vinegar should be perfectly cold when poured over the let- tuce, which should be setting in a vessel of cold water to keep it crisp. RUSSIAN SALAD. Cook some fillets of quails and chickens in a SALADS. 183 frying-pan with a little butter; drain and put them on a plate to cool. Cook some thin slices salmon in the same way. Wash and trim 8 very small king fish and cut them into small slices together with the quails, chickens and salmon. Cut some carrots and turnips with a small, round vegetable scoop ; blanch and cook them in water with a little salt added ; boil some asparagus peas and some French beans cut in diamond-shaped pieces ; drain all above the vegetables, and when cold, put them in a basin with the fish, chicken and quail, season with salt, pepper, oil, vinegar, a little cayenne and some chopped rovicote or celery. Prepare a^Dorder of white jelly, gar- rash with olives and small Indian pickles ; when set, turn the bor- der out on a dish ; add some partly-melted aspic jelly to the salad in the basin; mix and dish it up in layers inside the bor- der; pour a little jelly over each layer, and let it set completely before adding another; continue the layers, diminishing each one until the whole comes to a point, and serve. IRISH POTATO SALAD (Mrs. E.'s recipe). Take cold Irish po- tatoes that were peeled hot, cut them in thin, round slices, boil some eggs hard, mash the yolks hot in vinegar and season it with mustard or celery seed and rolled with a pinch of sugar ; put them in a salad dish, pour the sauce over them and garnish with the white of an egg cut in rings. It is excellent for a Sunday dinner, particularly with cold roast beef. CUCUMBER SALAD. To 100 cucumbers put a quarter of a peck of small onions, pare the cucumbers and slice them thin, also the onions. Cover with salt and set in the sun for 6 hours, then rinse clean with water several times, letting them remain in the last water an hour. For the dressing take a box of the best mustard, put into it a little salt and pour olive oil enough to stir it well, then vinegar enough to moisten and more oil, and then vinegar until it is thin enough to pour smoothly. Fill the jars with cucum- bers and pour on dressing enough to completely cover them ; seal the jars tight. MIXTURE FOR SALAD (Mrs Randolph.) Take a large mealy Irish potato that has been boiled, squeeze it through a cloth, and while hot mash it fine, then add it to the mixture already prepared of the raw yolks of 2 eggs well beaten, 2 tablespoonfuls of pre- pared mustard, 4 or 5 spoonfuls of sweet oil, the same of vinegar, some pepper and salt, adding a little sugar. Stir all to a perfect cream, then pour over lettuce cabbage or any of the salad vegeta- bles, cut very fine, or rather coarse, if liked. Shrimps, herring, fish, chicken or veal may be chopped and added. Then with a wooden fork stir up all lightly and serve. If liked, hard boiled eggs cut up coarsely may be added as garnish on the top. I 84 SALADS. LFMON SAUCE. Cut thin slices of lemon into very small dice and put them in melted butter ; give it one boil, and pour it over boiled fowls. CALIFORNIA SALAD DRESSING. To every 2 hard-boiled eggs take the yolk of i raw, 2 tablespoonfuls of oil, i of cider vinegar, salt spoonful of salt, a little cayenne pepper, i teaspoonful of white ground mustard, white hard lettuce or cabbage, a little sugar, 2 or 3 tablespoonfuls of cream ; mash the eggs and rub with the raw yolk, then add oil and beat up till it is like smooth cream ; beat while each ingredient is carefully added i at a time. SALAD, RED HERRING (Polish.) Take potatoes boiled and peeled, pickled cucumbers, peeled apples, roast veal and salt herrings that have been soaked in water, from which the skin and bones have been taken, some French mustard, a little sugar, ground white pep- per, plenty of sweet oil and best white vinegar. Cut into thin slices (or dice or cube shaped), mix the whole together. If sour enough and too dry thin with a little water, boiled, or wine, and a more deli- cious salad can not be prepared, if the required amount of oil \viih the yolk of an egg is made into a sauce mayonaise. It is not easy to give the exact quantity of each ingredient, but the mixture will be very near right by taking the proportion of 10 herrings to 30 pota- toes, and of each of the other ingredients a quantity equal to that of the herrings, and on each a quantity of salad it would take nearly a pint of sweet oil. Finely sliced onions and beets may be added, so also the potatoes may be left out and substituted by roast veal. Fill in dishes and dress with thin slices of smoked salmon, parsley, beets, pickles, &c. SALMON SALAD. Cut some salmon into scallops i 1-2 inch in di- ameter and 1-2 inch thick, put them in a buttered frying pan, season with salt and pepper and fry them ; when done drain the scallops and put them in a dish to cool ; then season them slightly with salt, pepper, oil and vinegar; pour a 1-4 inch layer of white aspic jelly in a plain bordered mould with some olives, cabbage lettuces cut in quarters, and hard boiled eggs, arranging the whole tastefully ; fill up the mould with aspic jelly, and when the latter is set turn the border out on to a dish. Dish the salmon over some partly melted aspic jelly seasoned with salt, pepper, vinegar and chopped parsley or cel- ery, and when this first row is set fill up the center with some of the unshapely pieces, and dish another and reversed circle of salmon scollops on the fish ; pour over some more seasoned jelly, and con- tinue reversing and diminishing the circles until they come to a point; pour over some more jelly; put i hard-boiled egg with a cabbage lettuce heart stuck in it on the top and serve. SAUCES AND CATSUP. 185 SAUCES AND CATSUP. BLACK BUTTER. Put 2 spoonfuls of butter in a stew pan, set it on the fire till it acquires a brownish color, throw in about 20 pars- ley leaves, i gill of vinegar, 1-2 teaspoonful of salt, a large pinch of pepper; boil together i minute. It is excellent with boiled fish. MAITRE D' HOTEL BUTTER. Mix well together upon a plate four ounces of fresh sweet butter, i good tablespoonful of chopped pars- ley, the juice of 2 lemons, a large pinch of salt, a small pinch of pep- per ; set in a cool place for use. WINE SAUCE. One-fourth pint of claret or port wine, the same quantity of plain unflavored mutton gravy, and a tablespoonful of currant jelly ; let it just boil up and send it to the table in a sauce pan. SAUCE FOR SALAD DRESSING. The yolks of 4 eggs, 4 oz. brown sugar ; beat well together, add gradually 2 ounces salad oil, beating until well mixed, then add 2 ounces salt, 2 ounces mustard, 1-2 oz. black pepper and 1-2 pint of strong cider vinegar. This mixture surpasses all others by adding to salad, and will keep good fora long time. OUDE SAUCE (Kennicut.) One pint green tomatoes, 6 peppers, not large, 4 onions, chop together, add i cup of salt and let it stand over night ; in the morning drain off the water and add i cup of su- gar, i cup of horseradish, i tablespoonful of ground cloves, the same of ground cinnamon ; cover with vinegar and then stew all gently. CAPKR SAUCE WITH VINEGAR. Take 2 spoonfuls of capers and a little vinegar, mince the 1-2 and stir the whole of them into 1-2 pint of melted butter or strong thickened gravy. To prevent the butter from oiling stir the sauce for some time. When wanted very poignant, lemon juice may be added to this simple and tasteful sauce. TOMATO SAUCE FOR HOT OR COLD MEATS. Put tomatoes, when perfectly ripe, into an earthen jar, set it in an oven; when the juice is drawn till they are perfectly soft, then separate the skins from the pulp and mix these with Chili vinegar and a few cloves of garlic pounded, which must both be proportioned to the quantity of fruit. Add powdered ginger and salt to your taste. Some white wine vin- egar and cayenne may be used instead of the Chili vinegar. Keep the mixture in small wide-mouthed bottles well corked and in a dry place. SAUCE FOR A TURKEY OR ANY FOWL. Boil some veal gravy, pepper and salt, the juice of an orange and lemon, and a quarter as much port wine as gravy. Pour it on a dish. l86 SAUCES. GOOSEBERRY SAUCE. Clip away the tops and tails of a break- fast cupful of small green gooseberries, scald, drain and stir into melted butter with a little lemon juice or vinegar; a little ginger may be added, or the scalded gooseberries may be served mashed with sugar and seasoning. SAUCE OF CHERRIES OR DAMSONS FOR MEATS. To every Ib. of fruit allow 1-2 Ib of brown sugar and i pint of strong vinegar to every 7 Ibs. of fruit. Put all into a preserving kettle and simmer slowly until done. Take the fruit up and lay it on a large dish. Let the syrup continue to boil until thick, adding some cloves and cin- namon. Put the fruit in stone jars and pour it over the jars while hot. EGO SAUCE. Boil a couple of eggs for 1-4 of an hour. Dip them in cold water and roll them quickly under your hand to make the shells come off easily. Cut the yolks by themselves into little 1-2 inch cubes, cut the white of i egg in the same manner. Stir first the white and the yolk into thinnish butter in the tureen ; or boil the eggs hard and cut them into small pieces, then put them into melted uutter. LIVER AND LEMON SAUCE. Wash the liver of the fowl quite clean and boil it for 5 minutes, then pound it ui a mortar with a spoonful of the liquor in which it has been boiled and rub through a sieve. Take the thin outer rind of a lemon and mince 1-2 tea- spoonful very fine ; remove the white inner skin of the lemon ; cut it into thin slices, take out the seed, and then cut the whole into small squares ; mix the lemon, the rind and the pounded liver into 1-2 pint of good melted butter or white sauce, and serve with the fowl. FISH SAUCE WITHOUT BUTTER. Simmer very gently t gill of cider vinegar and i cupful of water (which must be soft), with i on- ion, 1-2 handful of horseradish, 4 cloves, 2 blades of mace and 1-2 teaspoonful of black pepper. When the onion is quite tender, chip it with 2 small fish and set the whole on the fire to boil for a few minutes with a spoonful of catsup. In the meantime have ready and well beaten the yolks of 3 fresh eggs; strain them, mix the liquor by degrees with them, and when all are mixed set the sauce- pan over a gentle fire, keep a basin in one hand, into which toss the sauce to and fro and shake the sauce-pan over the fire that the eggs may not curdle. Don't boil them, only let the sauce be hot enough to give it the thickness of melted butter. OLD CURRANT SAUCE FOR VENISON. Boil an ounce of dried cur- rants in 1-2 pint of water for a few minutes; then add a small tea- cupful of bread crumbs, 6 cloves, a glass of port wine and a bit of butter. Stir it until the whole is smooth. SAUCES. 187 APPLE SAUCE FOR BOILED GOOSE. Pare, core and slice three large, sound apples, put them into an earthenware jar with two ta- blespoonfuls of water, cover the jar and put it into a slow oven for 3-4 of an hour, then add 1-2 teaspoonful sugar and 1-2 oz. butter; beat with a fork to a light pulp. Serve in a tureen. TOMATO CATSUP (Aunt H.'s recipe). Take a peck ot ripe to- matoes; cut them up tolerably fine, put them in a preserving kettle and boil them very soft; then mash them well and strain through a sieve. Season with salt and cayenne pepper, black pepper, pounded cloves and mustard seed to suit the taste. Let it boil until 1-2 has boiled away. When cold, add a teacupful of cider vinegar to each bottle before sealing it up, as you would canned fruit. A VERY CHOICE CATSUP. Take 1-2 Ib. of anchovies or very small fish, wash them in 1-2 pint of the purest cider or wine vinegar; mash them, bones and all, put them into a 1-2 pint of of the best vinegar and 8 tablespoonfuls of claret, and let it boil for 15 minutes. Then strain the vinegar to it and put in 1-2 a pint more of pure vinegar or white wine ; 5 or 6 cloves of shal- lots, i tablespoonful of powdered white ginger, 1-2 a one of com- mon pepper, 1-2 one of California pepper all crushed i nut- meg bruised, a piece of lemon peel, and a few blades of mace ; put the whole into a stew-pan and let it boil 1-2 an hour, then pour it off. When perfectly cold bottle it. The bottles should be entirely dry. Cork well and tie them down closely. MUSHROOM SAUCE. Wash and pick a large breakfast cupful of small button mushrooms ; take off the leathery skin ; stew them in vea! gravy with pepper, cayenne, mace, nutmeg, salt and a piece of butter roiled in a good deal of flour or arrowroot to thicken, as the abounding gravy of the mushrooms makes them take a good deal of thickening. Stew until tender, stirring them now and then, and pour the sauce over the fowls. Those who like a high relish of mushrooms may have a spoonful of gravy drawn by salting a few for a night, or a little mushroom powder. ORANGE SAUCE FOR GAME. Peel 1-2 an orange, removing the pith, cut it into slices, then into pellets, put them on in a gill of wa- ter and boil for two minutes, drain them on a sieve, throwing away the watt r, place in a stew-pan two spoonfuls of broth, when boiling add the orange, and a little sugar. Simmer ten minutes, skim and serve; the juice of 1-2 orange, is a great improvement. Also a little cinnamon may be added. 1 88 PICKLES. PICKLES. Small cabbages should be cut in 2 or 4 parts and larger ones into more divisions. Boil them in salt and water until they be- come soft enough to be penetrated with a straw, lay them on a cloth to drain, then lay them on a flat, wide dish and let them dry, then lay them in clear water for 24 hours, then put them in the prepared liquid, cut in the branches of cauliflower and pre- pare them in the same way. Cucumbers and other vegetables may be pickled in the manner given in recipes. Pickles may be purchased at as low rates as they can usually be made at home, and even less, perhaps, yet all housekeepers who have time and the usual conveniences had better prepare them for their own domestic use, as they can select and know that they have the purest vinegars, which should always be used, as it does not injure the stomach nor impede digestion, as patent vinegars do. The fruit and vegetables selected should be firm, sound and not over-ripe. Many of the spices should be used spar- ingly, as they stimulate the appetite and by insensible degrees de- stroy the tone of the stomach. Red peppers are opposite in their qualities to black and white peppers. The two last are powerful astringents, and consequently impede digestion. The white pepper is the best quality of black pepper, and is prepared by soaking it in lime and water and rubbing it between the hands until the dark coats come off. It is less acrid than the black, and more highly prized as a seasoning. It is better to buy the grains whole and pound them at home, and both kinds are often adulterated. Black pepper of a good quality can be tested by rubbing the corns between the hands. If they are good they will not be crushed. Dyspeptics should not use black pepper; it may afford a temporary relief at the expense of permanent mischief. It is good as a condiment in malarious dis- tricts, which engender endermic diseases, and serves as an antidote. Nutmeg should be used cautiously by persons of a paralytic or ap- oplectic predispositions. They are astringent in their properties. The superior quality is firm, hard, and has a strong aromatic odor with a pungent and acrid flavor. Ginger as a condiment is more wholesome; is anti-spasmodic and carminative in its properties, and is excellent in allaying thirst. Allspice is a mild and innocent spice, combining an agreeable variety of flavors. Horseradish should be fresh when used, as its volatile oil escapes so rapidly. It can be preserved by burying it in sand. By leaving with the top about i or 2 inches of the .root it will grow by planting PICKLES. . 189 it in a moist place, and should be planted on small or large streams where the moisture will cause it to grow and be always ready for use. Mustard, either powdered or not, is good for the digestive or- gans. Lemon rind or peel, when dried, used moderately, is a good digestive for weak and delicate persons. Lemon juice was con- sidered by the ancients as an antidote for poison, even of the bite of serpents, and is now essential for culinary purposes, but as antiscor- butic for seafaring persons it is invaluable. It can be preserved in bottles for a long time by covering it with a thin stratum of oil. It is sometimes crystallized and called salts of lemon or citric acid crystallized. A delightful syrup can be made of it with water, rum and sugar to taste, or lemonade by adding it to water and sugar. No one should go to sea without it. It is cooling, grateful and a sovereign remedy in kidney diseases. Pickles of flowers, herbs, roots and vegetables in vinegar were held in high estimation by the ancient Greeks and Romans, and pre- served by them with the greatest care. Every housekeeper should have all of her jars labelled and a wooden spoon always at hand. A good housekeeper will know how and when to utilize and econ- omize in the preparation of every dish. PICKLED PEARS. Twenty pounds of peeled fruit, 7 Ibs. of sugar, i quart of vinegar ; boil the sugar and vinegar together, put a cou- ple of cloves in each pear and put them into the sugar and vinegar with water enough to nearly cover them. When cooked enough re- uiove the pears to stone jars, and after boiling the pickle for 15 min- utes longer pour it over them. Examine in a week, and if the pickle is not sufficiently concentrated remove and boil down again. MUSTARD PICKLES. Make a paste of pounded white mustard, some salad oil and some vinegar ; then add to these some powdered cinnamon, white and cayenne pepper, white ginger, celery seed and horse radish, all fine, i tablespoonful of brown sugar, and put them all into a stone jar 2-3 full of vinegar, then set the jar into a kettle of cold water on the fire, bring it to a boil, and continue it for 2 or three hours, skimming it now and then. As soon as removed from the fire stir in with a wooden spoon or fork some tameric and white mustard. Fill the jars with small cucumbers, gherkins, onions, caul- iflower, hard white cabbage tops, small, sliced cucumbers, young parsnips and tender corn. The cinnamon can be omitted if liked, as it makes the color darker. NOTE When the vegetables are used others can be added, or you may take dwarf cabbages, quarter them, then simmer them in brine 190 . PICKLES. till you can pierce them with a straw, then dry them on a cloth for twenty-four hours to absorb the moisture, then drop them into the liquid. RKD CURKANT PICKLES. Pick them before they are quite ripe and put them in a well covered jar filled with a brine of salt and water. When the pickles begin to ferment change the brine ; then lay them for a night in clear water, then make a spiced liquor with sugar and spices boiled in the vinegar, as in cherry pickles ; when cold pour over your currants and close tightly. BAKBERRY PICKLES. Gather full, fine clusters of the berries be- 'fore ripe, pick away the dead leaves and detective berries and pre- serve them as red currants. SWEKT PICKLE (Peaches, Damsons or Tomatoes.) Mrs. W., Va. Peel your tomatoes or peaches, take the stones from them or not, cut off the stem end (a very little of which will make the pickle bitter; even one will spoil ajar of pickles), if damsons, or plums or. grapes, prick them with a fine needle and allow to each pound of fruit a cupful (1-2 pint) of vinegar, 1-2 pound of sugar, a teaspoon- ful of cloves, a few blades of mace and cinnamon. J'ut your fruit in a jar which can be covered closely, then put the vinegar, sugar and spices on to boil, then pour all over the fruit and cover closely. Let remain 24 hours ; repeat the scalding in the same vinegar and let it remain on the fruit another 24 hours, then put the whole on to- gether and boil until the damsons, plums or grapes burst open, or the peaches or tomatoes are easily pierced with a straw and the syrup thickens a little. OLD DOMINION CHOW CHOW. Take 2 gallons of nice green to- matoes, add 4 good sized onions, 6 or 7 peppers with the seeds taken out, chop together and boil 3 minutes in 5 quarts of good cider vin- egar, throw this vinegar away after straining, then to i gallon of cider vinegar when scalding hot add 3 cups sugar, one of mixed mus- tard, one table-spoonful of cloves, i of allspice, 2 of cinnamon, 3 or 4 blades* of mace, i cupful of chopped horseradish, and 3 spoonfuls of salad oil ; pour hot over the tomatoes. CHOW CHOW (splendid.) One-half gallon sliced green tomatoes, 3 cups of chopped onions, i pint of chopped green peppers, i cup of white mustard seeds, i cup of coriander seeds, all chopped fine, 2-3 cup of salt. Cover over in a jar with cold fruit vinegar. The longer you keep it the better it is. PICKLED EGGS. Boil a dozen eggs until done and quite hard, then put them in a vessel of cold water in order to remove the shells with ease and prevent them being broken ; then have a stone or earthen jar just large enough to hold them within an inch or two of the top. Put them in the jar carefully, prepare a liquor of PICKLES. the purest and best vinegar (white wine), say a quart or more, by boiling gently, spice with 4 blades of mace, 3-4 of an ounce of black or white pepper, 3-4 of an oz. of allspice, i oz. of white ginger, 3-4 oz. mustard (white) seed, and 4 cloves of garlic. When the spiced liquor has simmered for 3 minutes, take it up and pour slowly into the jar, observing that the eggs are fully covered with the liquor. When cold, stop it tightly for use ; which will be in the course of a month, or five weeks. When traveling, they are nice with cold viands as a lunch, affording a fine relish ; when quartered they are a nice garnish to dishes of cold meats of any kind. SWEET PICKLED CABBAGE. Cut the cabbage fine and scald it in a brine made of i cup of salt and j quart of water; let it remain a day and night ; squeeze it out and put in good cider vinegar with 1 oz. of cinnamon, i oz. of mace, i oz. nutmeg, i 1-2 Ibs. sugar and 1-2 gallon cider vinegar. ONION PICKLES. Take 1-2 Ib. of crushed ginger, 1-2 of white mustard, 1-2 Ib. salt, 4 oz. white mustard seed, whole, 2 oz. black or white pepper ground, 1-2 oz. cayenne pepper, 1-4 Ib. of tameric to 2 gallons of good cider or pear vinegar. Then have ready a large jar with a tightly fitted top, put in your onions, sliced cucumbers (or cut an inch and a half long), cauliflowers, celery seeds, gherkins, green tomatoes, green radish pods, nasturtiums, martinas and small green chilis. Reserve enough vinegar to mix the various powders to a well-worked paste, so that no lumps remain, then pour the vin- egar into the jar over the fruit, then add the thoroughly prepared spice mixture. Keep the jar in a warm place and stir up well every morning tor a month with a wooden spoon ; or the liquor can be prepared and kept as directed, and the different vegetables can be added at pleasure, as they come in season, gathered on a dry morn- ing, wiping them with a dry cloth to remove the dust and moisture. The cauliflower must be divided into small bunches. When the jars are full, and it is no longer needful to stir them, close the jar firmly with a bladder or waxed cloth, over the mouth. Pickles prepared in this way will be good at the end of the year. While it is im- portant to stir the pickles every morning, it is best to keep a wooden spoon always convenient. SWEET PICKLED RIPE CUCUMBERS. Take ripe cucumbers before they grow soft or have an unpleasant smell, slice lengthwise, so as to be clear of seeds ; scald for half a day in salt water ; pour that off and rinse in warm water. Take a pint of sugar to a quart of good cider vinegar, flavored with spice, clove, cinnamon, ginger and allspice to the taste ; scald the fruit once a day for several consecu- tive days by pouring the boiling liquor over it. Be careful not to put them in an iron vessel, which will turn them dark. 192 PICKLES. GREEN CUCUMBER PICKLES. Make a brine by putting 2 pints of rock salt into 2 gallons of boiling water and pour it over the cucum- bers ; cover tight to keep in the steam, and let them remain all night and part of a day ; make a second brine as above, and let them re- main the same length of time ; then scald and skim the brine, as it will answer for the third time, and let them remain in it, as above ; then rinse and wipe them dry, and add boiling hot vinegar; throw in a lump of alum as large as a nutmeg to every two gallons of pickles, and you will have a fine, hard and green pickle. Add spices if you like and keep the pickles under the vinegar. A weight on the top of the cover, which keeps the pickles under, has a tendency to collect the scum, which may rise. SWEET TOMATO PICKLES. Take 5 onions, 5 green peppers or chilis, sprinkle them over with a teacup of salt and let them stand during a night, then drain the water from them, adding to them one cup or more of sugar (if desired), i cup of grated horseradish, i 1-2 tablespoonfuls of cinnamon, i spoonful of cloves, 3-4 of allspice, i tablespoonful of white ginger ; more than cover with strong cider vinegar and cook until tender, with 2 gallons of sliced green toma- toes. Put in bottles. SWEET GREEN TOMATO PICKLES Peel and slice 2 gallons of green tomatoes, 3 gallons of whole mustard seed, 5 tablespoonfuls black pepper, 2 of ground cinnamon, i spoonful whole cloves, i of brown sugar and 3 gills of good vinegar. Boil until quite tender. PICKLED CABBAGE. Chop up, as for slaw, sprinkle with salt and let stand for a day and night ; drain on a cloth to absorb the moisture. Put it into a jar with alternate layers of white mustard between and fill with cold vinegar. FAVORITE PICKLES. One quart raw cabbage chopped fine, i of boiled beets chopped fine, 2 cups sugar, tablespoonful salt, i tea- spoonful black pepper, 1-4 teaspoonful red pepper and teacup of grated horseradish ; cover with cold vinegar cover very closely, to exclude the air entirely. CAULIFLOWER PICKLES. Take firm cauliflowers before they are quite ripe and cutaway the bark of the stems and all the green leaves. Scald them for four minutes in a pan of boiling salt brine, and then drain and dry thoroughly, which will require at least 24 hours ; when dry pull them into perfectly-sized branches, cutting the stalks smoothly and pack them in jars with some pickle liquor, as directed for yel- low pickled cabbage, or color them with red beets in the liquor. YEAST. 193 YEAST. YEAST POWDERS, OUR MOTHER'S. Baking soda 6 ounces, cream of tartar 8 ounces ; be particular that the materials are perfectly pure and dry. Then mix thoroughly and keep dry in a well corked bottle or tightly covered box. You need nothing further. YEAST WITHOUT HOPS. Boil i pound of flour, 4 ounces brown sugar, a pinch of salt in 2 gallons of water for one hour. When lukewarm bottle and cork closely. In 24 hours you can use it ; wetting your flour with it. To REMOVE THE BITTER QUALITY FROM YEAST. Bake a small piece of bread quite black and drop into the yeast ; or, if it is very bitter put a small quantity of bran into a sieve (small) and strain the yeast through ; or pour some cold water over the yeast some time before you require it ; the yeast will sink and the bitter remain in the water, which pour off. This will apply to both leav- en and liquid yeast. These remedies have never been known to fail. To CHOOSE HOPS. Put them between your fingers ; good hops will feel gelatinous and have a fragrant smell and develop a fine yel- low dust. YEAST THAT WILL NOT SOUR. (Mrs. Adams.) Boil 2 ounces of hops in 2 quarts of water, put in a jar i cup of brown sugar, strain the hops into the jar, add i cup of flour stirred smooth, let it stand in a warm place till it ferments, stir in 6 boiled and mashed potatoes and i cup of salt. To MAKE YEAST FOR BREAD. One and one-half ounces of hops, 3 quarts of water, i pound of bruised malt, 1-2 pint of yeast. Boil the hops in the water for 20 minutes, let it stand for about 5 min- utes, then add it to i pound of bruised malt prepared as for brewing. LeUhe mixture stand covered till about lukewarm, then put in not quite 1-2 pint of yeast; keep it warm and let it work 3 or 4 hours, then put it into small 1-2 pint bottles (ginger beer bottles are the best for the purpose), cork them well and tie them down. The yeast is now ready for use ; it will keep good for a few weeks, and one bottle will be found sufficient for 18 pounds of flour. When required for use boil 3 pounds of potatoes with salt, mash them in the same water (they should have been peeled) in which they were boiled, and rub them through a colander; stir in about 1-2 Ib. of flour, then put in the yeast, pour it into a hole in the middle of the flour and let it stand warm on the hearth all night, and in the morning let it be quite warm when kneaded. The bottles of yeast require very careful opening, as it is generally exceedingly ripe ; 20 194 YEAST. minutes to boil the hops and water, the yeast to work 4 or 5 hours; 1-2 pint sufficient for 18 pounds of flour. KIRKKESTHAM YEAST. Two ounces of hops, 4 quarts of water, 1-2 pound of flour, 1-2 pint of yeast. Boil the hops and water for 20 minutes, strain and mix with the liquid 1-2 pound of flour and not quite 1-2 pint of yeast. Bottle it up and tie the corks down. When wanted for use boil potatoes according to the quantity of bread to be made (about 3 pounds are sufficient for about a peck of flour) ; wash them and add to them 1-2 pound of flour and mix about 1-2 pint of the yeast with them ; let the mixture stand all day and lay the bread to rise the night before it is wanted. Twenty minutes to boil the hops and water ; 1-2 pint of this yeast is sufficient for a peck of flour or rather more. To EXTRACT BITTER FROM YEAST. Beat it up with a white of an egg, add a double quantity of water, beat all well together, cover it, let it stand all night and pour off the water, when it will be sweet. One egg is sufficient for a quart of yeast. Miss BETSY'S YEAST. At 4 o'clock a. m. stir a cup of flour in i pint of water luke warm ; a little salt ; set it by the fire to rise and stir it often ; when it is very light it is ready for use, and will make 2 loaves of bread very light for tea. BAKER'S YEAST. Put i dozen large potatoes and a large handful of hops in a pan to boil ; don't peal the potatoes ; wash them clean ; when they are soft put i pint of flour in a jar, put the potatoes in the flour, and then the hops boiling hot, mash them all together and roll in a ball. Put aside until cold, and the water the potatoes were boiled in. When both are cold work them together and let it rise to the top and then fall. After it falls it is ready for use ; stir it well and strain it. Does not increase by rising. To MAKE GOOD YEAST. Four good-sized potatoes, and boil in i gallon of water together with as much hops as you can grasp in your hand, placing the hops in a thin cloth and tie them up. When boiled take the potatoes and mash them ; add i cup salt, i cup sugar; mix thoroughly, adding the hot water in which the potatoes and hops were boiled ; let it stand until cool, then add i pint of baker's yeast, let it stand until fermented. Put in a jug and cork tight and keep cool, When the jug is nearly empty it can be filled again by this process, thus keeping a constant supply. One pint of the yeast is sufficient for a baking for a moderate sized family. BAKING POWDERS. Tartaric acid 4 1-2 ounces, arrow root or nee flour 5 ounces ; mix. FAMILY YEAST. Thicken 2 quarts of water with fine flour (three teaspoonfuls),boil 1-2 hour, sweeten with 1-2 pound of brown sugar, when near cold put into it 4 spoonfuls of fresh yeast in a jug, shake YKAST. 195 it well together and let it stand i day to ferment near the fire with- out being covered. There will be a thin liquor on the top, which must be poured off. Shake the remainder and cork it up for use. Take always 4 spoonfuls of the old to ferment the next quantity, keeping it always in succession ; 2 pounds loaf will require about a gill. ANOTHER WAY. Boil i pound of potatoes to a mash; when 1-2 cold add i cup of yeast and mix it well. It will be ready for use in 2 or 3 hours and keep well. Use double the quantity of this to what you do of beer yeast. To take off the bitter of yeast put beer into a sieve and pour it through, having first mixed a little warm water with it. DOMESTIC YEAST. Have ready in a kettle over a fire 2 quarts of boiling water, throw in a large handful of hops as fresh as possi- ble, either ripe or green, (or even the green leaves will do,) and let the water continue to boil with the hops in it for 25 minutes or more, then have in a bowl or pan 6 cups of sifted flour. Strain the liquor through a cloth from the hops into another bowl and pour it hot over the flour (about 1-2 of it.) Squeeze the bag well, stir the hop liquor and the flour to a smooth paste or batter, let the other half of the liquor remain till cool, then pour it gradually to the rest, stirring all the time. Then take 1-2 pint of baker's or brewer's yeast, let it be fresh and strong, stir this yeast into the hop water and flour, pour it directly into your jug slightly corked till it ceases to ferment, which should be i hour, when it will be fit for use. Cork tightly and keep in a cool place. If kept in a bottle it will improve by adding a raisin into each bottle before you pour in your yeast. Into a stone jug put 6 or 7. In preparing new yeast, if sour, old yeast should never be used. All yeast is better and more powerful for being fresh. In the country yeast should be made often. In towns and cities it can be obtained every day. Sweet cakes, rusks, &c., require stronger and fresher yeast than bread, otherwise the sugar will impede their rising. The foregoing recipe is invaluable in the making of home- made bread. Before making new yeast the old should be removed, and the bottles and jugs purified by washing and leaving a little earth or salsoda in them for a while, and then thoroughly rinsed. PEACH LEAF YEAST. Take 3 large leaves and 3 medium sized Irish potatoes, boil them in 2 quarts of water ; when the potatoes are done take out the leaves and throw them away ; peel the potatoes and mash them up while hot in i pint of flour, adding sufficient water to make it a paste, then pour on the hot peach leaf tea and scald for 5 minutes ; add 1-2 cupful of old yeast and it will be ready for use in a few hours. YEAST MADE Of THE LEAVES OF THE BASKET WILLOW. In the same way that hops is made; is better than when made of hops. 196 YEAST. BREAD, WILLOW. The leaves of our common basket willow makes an excellent yeast or leaven for light bread when treated as hops. It mixes much quicker than hops ; in 1-2 the time ; imparts none of that disagreeable hop flavor which is so objectionable to many. In- deed, it makes better bread every way. The willow is a most health- ful tonic. Is used as potent against ague in malarious districts. Simply use a very weak tea made of these leaves to a quart of boil- ing water. YEAST THAT WILL KEEP 3 MONTHS. (N. Y. T.) In the hottest weather and much longer in cold, and never become sour. The flour should be thoroughly dried by the fire ; stirred up often before made into a sponge, an important item of which ma^ny farmer's wives are ignorant. The sponge or dough should be set at noon, mixed at night and moulded next morning ; stirring the sponge after it begins to ferment makes it white. RECIPE. One quart of hops put lightly in a cup, i quart of pota- toes peeled and sliced, i pint of corn browned like coffee ; put the hops in the small bag, add 3 quarts of boiling water, boil 2 hours. Strain through a colander, add i cup of white sugar, 1-2 cup of salt and water to make 5 quarts of the mixture. When luke warm add i pint of the same kind of yeast to ferment it. If that is not at hand, use potato yeast without meal or flour, as that might sour after a while; 1-2 a cup is enough for a baking, large and small. The yeast must be made in tin or porcelain. Set it about 24 hours in a warm room, then bottle or cork tightly and keep in a cool room; 1-2 the ingredients will do for a small family. MRS. GEN. R. E. LEE'S YEAST. Boil 6 Irish potatoes and ahand- fbl of hops in 2 quarts of water, when cooked wash the potatoes, strain the hop tea and mix with the potatoes, thicken with 1-2 pint of flour, return all to the kettle and bring to the boiling point ; add a heaping tablespoonful of salt and set the proportion with 1-2 pint of yeast. This will keep good one week in a cool place. BUTTERMILK YEAST. One quart of buttermilk, 2 teaspoonfuls of sugar, i quart of meal, 1-2 cupful of hop yeast, set to rise 8 hours, then stir in i quart of corn meal, make it out in thin cakes and dry them in a cool, airy place. Use one quart of flour to each cake. MRS. JANSON'S YEAST. Mash 3 moderate sized Irish potatoes, boiled with the skins on with a good pinch of hops, when done mash with the skins on, then put back into the liquid in which they were boiled with 2 cups of flour, then pour it through a sieve, still stirring it over the flour, and let it stand till luke warm, then stir in 3 tablespoonfuls of brown sugar, i heaped tablespoon- ful of salt, add a little brewer's or domestic yeast, as convenient. Let stand over night to ferment, place in a jar kept closely cov- ered ; allow 4 tablespoonfuls of yeast to one pound of flour. YKAST. I 97 IRISH POTATO YEAST. (Mrs. R. S. Robertson.) Grate a well mashed, peeled and large Irish potato or 2 medium sized ones, put the grated potato into a tin or porcelain pan, pour over boil- ing water, stirring while doing so till it becomes a thick starch, and also adding at the same time more than half a cupful of loaf or white sugar, and 2 tablespoonfuls of salt ; boil it till done like starch. When cold bottle and stop it well. In making up the bread allow i cup of yeast to every 4 cups of flour ; work the dough well, set to rise the same night in a warm place. In the morning work it well and put it in a slightly greased pan to rise again in an oven just warm, not hot, as that would ruin the bread and make it sour, then bake it slowly. If you make up the bread with milk instead of wa- ter and with a little butter or sweet lard, it makes it much better. Either way it is sweet and wholesome. N. B. If the yeast sours sweeten it with sugar and never with soda, as that spoils the bread, Always save half a teaspoonful of the old yeast to put into the new. It is better to make the yeast of- ten, and not use it when it gets too stale. POTATO YEAST (Contributed in the great American Dessert by Mrs. Belle Greg'g, Cole County, 111.) Six common sized Irish pota- toes peeled and boiled till quite soft, leave water enough to cover them, mash very fine while hot, then stir in enough flour to make a batter, set off to cool, till just blood warm, then add i table- spoonful of salt, i tablespoonful of sugar, then add i cup of hop yeast. Set in a cool place; for 4 loaves use i spoonful. MILK YEAST. To i pint of milk allow i teaspoonful of salt and a tablespoonful of flour, mix well, keep it luke-warm by a fire ; in i hour it will be fit for use ; rise twice as much as common yeast. If sour add a teaspoonful of salt to a pint of yeast when used. If it foams lively it will raise the bread, if not, throw it away. Never keep yeast in tin. This is made for immediate use. It is convenient for loaf bread or biscuits when one wishes to make them up in haste. QUICK YEAST MADE WITH MILK. Take a cupful of milk and 2 large spoonfuls of flour and stir them together; set it near the fire and let it rise i hour. This quantity will make t gallon of flour in good bread. MAGIC YEAST. Twelve hours before you wish to use it stir one tablespoonful of brown sugar, 2 of flour and 3 of water together and add a small piece of leaven or i spoonful of hop yeast to make it rise. Use 2 tablespoonfuls of this to i quart of flour, let the yeast remain in a jar, and before it is all used add the flour, sugar and wa- ter, as at first, and you will always have nice, fresh yeast that makes beautiful bread. Keep 2 jars, and occasionally change them, so you can have it sweet and fresh. 198 YEAST. FLOUR YEAST. Mix 1-2 pint of flour with i pint of cold water, put it into a sauce pan and make it into a thick paste, stirring it all the time, then pour it into a bowl and stir in i cup of hop yeast, dessert spoonful of sugar and i of salt, and set it to rise. MRS. S.'s YEAST. Monday a. m. boil 2 ounces of good hops .in a gallon of water for 1-2 hour. Strain it and let the liquor cool down to the warmth of new milk, then put in a handful of salt and 1-2 Ib. of sugar, stir i Ib of family flour with a little of the hop tea and let it stand till Wednesday, boil 3 Ibs. of Irish potatoes, mash them fine and stir in. The next day strain it and put it in jugs or bottles, keep in a cool place and it will be good for 2 months. The last is generally the best. Always keep in a warm place. When it is made stir often. HOP YEAST. The night before boil a large handful of hops in 2 quarts of water until it is a very strong tea, strain it in a jar with a pint of flour and stir it till very smooth : when cool put in a gill of yeast and set it in a warm place till light, and then stop tightly. Al- ways make fresh yeast before all you have is used, so you can have some to set the new with. SIMPLE YEAST. Stir a pint of flour in aquart of luke-warm water, put in a teaspoonful of salt and i cup of brown sugar and one of yeast; put it to rise, ail when well risen keep it in a cool place. DRY YEAST CAKES. (Mrs. Mary Parker.) Make a strong tea of hops and thicken with flour ; when fermented stir in as much corn meal as yon can make into cakes as large and thick as a small cracker and dry in a dish in the shade; when used dissolve 1-3 of i in a half cup of water for i quart of flour. NOTE This yeast or leaven will keep for 6 months. YEAST CAKES. Take some hop yeast when fresh and thicken it with meal or flour till very stiff, roll them out and cut in thin, small cakes and dry in the sun, soak them in milk an hour before you want to make bread ; use i cake the size of the top of a* common tumbler to i quart of flour. Be careful in winter not to let them freeze, but keep them in a paper bag in a dry place. YEAST FOR CAKES OF LEAVEN. Put a large handful of hops in a pot with 3 quarts of boiling water and 3 Irish potatoes, let it boil tolerably strong to 1-2 gallon, strain it boiling hot over 1-2 gallon of sifted flour, stir it well, and when cool add 1-2 pint of yeast or one yeast cake, and put it in a bucket to rise ; when light and porous, before it begins to fall, make it in small, thin cakes with corn meal, put them on a board to dry, put them in a thin bag and hang them in a cool and very dry place. In warm weather use i of the cakes to i quart of flour for bread, rolls or buckwheat cakes. These can be used, and are less troublesome and more economical, as they will keep for several months. BREAD-MAKING. 199 BREAD-MAKING. The following observations on bread-making are extracted from a valuable work on that subject and may be found very useful to housekeepers : The first thing required for making wholesome bread is the ut- most cleanliness; the next is the soundness and sweetness of all ingredients used for it, and, in addition to these, there must be at- tention and care through the whole process. An almost certain way of spoiling dough is to leave it half-made and allow it to become cold before it is finished. The other most common causes of failure are using yeast no longer sweet, which has been frozen, or has had hot liquor poured over it. Too small a proportion of yeast or insufficient time allowed for dough to rise will cause the bread to be heavy. Heavy bread will also most likely be the result of making dough very hard and letting it become quite cold, particularly in winter. If either the sponge or the dough be permitted to overwork Itself, that is to say, if the mixing and kneading be neglected when it has reached the proper point for either, sour bread will probably be the consequence in warm weather and bad bread in any weather. The goodness will also be endangered by placing it so near a fire or stove as to make any part of it hot, instead of maintaining the gentle and equal degree of heat required for its due fermentation. Milk which is not perfectly sweet will not only injure the flavor of the bread, but, in sultry weather, will often cause it to be quite un- eatable, yet, if milk or butter be fresh and good, its quality will ma- terially improve. But the acidity of the milk can be neutralized with a little soda, and the quality of the butter sweetened by boiling it very gently with sippets of bread in it, which will absorb its rancid- ity and leave the butter sweet. To keep bread sweet and fresh, as soon as it is cold it should be placed in a clean earthen jar, with a cover on it ; this pan should be placed a little distance from the ground to allow a current of air to pass underneath it. Some prefer it to be kept in a box lined with zinc; other persons, on clean wooden shelves without being cov- ered, so that the crust may not soften. Stale bread may be freshened by warming it through in a gently heated oven. Stale pastry, cakes, etc., may also be improved by this method. 2QO BRF.AD-MAKING. The utensils required for making bread, on a moderate scale, are a kneading trough or pan sufficiently large so that the dough may be kneaded freely without throwing the flour over the edges, and also for its rising, a hair sieve for straining yeast and one or two strong spoons. Yeast must always be good of its kind and in a fitting state to produce ready and proper fermentation. Yeast of strong beer or ale produces more effect than that of milder kinds, and the fresher the yeast, the smaller the quantity will be required to raise the dough. As a general rule, the oven for baking bread should be rather quick, and the heat so regulated as to penetrate the dough without hardening the outside. The oven door should not be opened after the bread is put in until, the dough is set or has become firm, as the cool air admitted will have an unfavorable effect on it. Stoves bake bread admirably, as they can always be brought to the required temperature when it is higher than is needed by leaving the doors open for a time. A FEW HINTS ON THE MAKING AND BAKING OF CAKES. The currants to be used should be carefully washed, picked, dried in a cloth, and then closely examined to see that no pieces of grit or stone are left among them. They should then be laid in a dish be- fore the fire or stove to become thoroughly dry, as the cakes will be liable to be heavy if added when they are damp to the other ingre- dients. The butter and sugar should be beaten together for a very long time, until the mass has the appearance and consistency of ice cream. The eggs should be broken into a cup the whites and yolks separately. They should always be strained. Breaking the eggs thus, the bad ones may be easily rejected without spoiling the others, and consequently there will be no waste. Beat or whisk the yolks until all the large bubbles disappear, then stir it into the butter and sugar, when the flour or the crumbs should next be stirred in well and thoroughly, (bread crumbs are better than flour as they are already cooked and are more digestible) and if milk is used it should then be added. As eggs are used instead of yeast, they should be thoroughly whisked. When they are thick enough to carry the drop that falls from the whisk they are sufficiently beaten ; then stir in the currants and add the beaten eggs, stirring while adding, and next the flouror bread crumbs, and lastly of all, the baking powder, if used. Stir this mix- ture well and bake in a moderate oven, (some housekeepers rub the butter into the flour, then add the sugar, currants and alspice,) HINTS ON MAKING AND BAKING CAKES. 2OI warm the milk, stir in it the yeast, and mix the whole into a dough, and after kueading it well put it into buttered tins, or better, in tins dredged with fine dry bread crumbs, after wiping the butter off, then let it rise for nearly an hour before baking. The loaf sugar should be well pounded, and then sifted through a fine sieve. Less butter and eggs are required for cakes when yeast is mixed with the other ingredients. Good butter should always be used in making cakes. It saves much time and labor to warm, but not melt it, before beating, if beaten to a cream. The heat of the oven is of great importance, especially for large cakes. If the heat of the oven is not tolerably quick, the batter will not rise. If the oven is too fierce, and there is any danger of the cake burning or catching, put apiece of clean paper over the top. Paper that has been printed on or newspaper should never be used for this purpose. To prevent bread or cake or anything from burning at the bottom of the stove, set the cake-pan on a stove-top or on pieces of iron to prevent its touching the bottom of the stove, or set a vessel or pan of water on the top grate and nothing will burn when the water is in it as the steam prevents it; when sufficiently done and you wish to brown it, you can remove the pan of water. To know when a cake is sufficiently baked, pierce it with a straw or plunge a clean knife into the middle of it ; draw it quickly out, and if it looks the least sticky put the cake back and close the oven until it is done. Cakes should be kept in closed tin canisters or glass jars in a dry place, or it the cake be not iced put it in a barrel of brown sugar and place some of the sugar over it. Cakes made with yeast do not keep so light as though made without it. Panification or bread-making consists of adding one-half or little more of water to the flour and yeast or some leaven matter made of malt and hops. But in different countries different fermenting mat- ter or leaven is used. In the West Indies the refuse of the distilla- tion of rum or "dunder,'' and in the East Indies the liquor which flows by making art incision in the palm tree, called "toddy" or palm wine. The dough is then worked, and the yeast produces fer- mentation or "rising," the dough again acting upon the leavening principle, the starch of the flour is converfed into sacharine matter. This is again transformed into alcohol and carbonic acid. The escape of the caibonic acid in little bubbles, produced by fermentation, is prevented by the gluten of the dough, and this causes the little holes which are seen in leaven or light bread. The bread to be digestable and nice must be made of good and fresh yeast ; when made of 2O2 HINTS ON MAKING AND BAKING CAKES. stale yeast the bread has a sour and disagreeable flavor; inferior yeast powders, imperfect fermentation and heavy, indigestable bread. In families, the night before the bread is wanted for breakfast, the dough is well kneaded. The kneaded dough is wrapped up or kept at a moderate, even temperature and left to stand until morn- ing. When it has risen it is worked over again, divided into loaves or rolls and then put into an oven just warm, and then left to rise again. The water evaporating, the loaves will swell up and a yellow crust will begin to form upon the top. In opening the door of the stove or oven, you are met by steam which quickly passes away. The bread is, in all probability, sufficiently baked, or if the crumb is elastic and rises again after being pressed down with the finger, and if the bottom crust is hard and resonant when thumped with the fingers, the bread is sufficiently baked. Bread, if properly made and kept in a cool place, ought to be perfectly soft and palatable at the expiration of three or four days. It should be at least twenty- four hours old before eaten. The stomach that much-injured mem- ber of the human body has hard work to digest new bread and hot rolls swimming in butter, for these articles, when taken out of the oven, are full of moisture; the starch is held together in masses and the bread, instead of being crusted so as to expose each grain of starch to the saliva, actually prevents their digestion by being worked by the teeth into a tough, waxy mass, which lies on the stomach like so much lead. MAKING BREAD. One teaspoonful of soda, 2 of cream of tartar to 3 pints of flour. INDIAN BREAD (Mrs. Randolph). Take 2 cups of corn (or In- dian meal) and work into it a lump of butter the size of an egg, make it up thin with milk and stir in the yolks of two eggs ; set it to rise. Just before breakfast bake it in small pans or in one large one. Observe to grease them. MRS. SANDERSON'S CORN BREAD. One quart of good sweet milk, 4 eggs, 2 pints of white corn meal, i spoonful of cooked rice, 5 spoonfuls of melted butter, some salt, 2 teaspoonfuls of soda. VIRGINIA CORN BREAD FOR DINNER. Take 1-2 gallon of corn (white) meal and make it up with cold water (if desired, add some salt) ; then bake it brown. The meal is superior and, of course, the bread will be good. VIRGINIA CORN BREAD. Dissolve i tablespoonful of butter in 3 1-2 pints of boiling milk ; into this scald i quart of Indian meal ; when cool, ad'l 1-2 pint of wheat flour, a little sugar, i teaspoonful of salt and 2 eggs well beaten ; mix well together and bake in two cakes. The tins should be well greased or buttered. CORN MEAL BREAD. Beat 2 eggs very light and mix them with HINTS ON MAKING AND BAKING CAKES. 2O3 i pint of sour milk ; add i teaspoonful of soda and stir in i pint of meal and i tablespoonful of melted butter ; beat it well and bake in a quick oven. COLD CORN BREAD. Loaves of cold corn bread can be put into the pot of bacon while boiling for a few minutes before dinner, and when soaked, serve in a dish with the top of the boiling liquor poured over it. Old persons, especially, relish it. MRS. BASS' CORN BREAD. Two eggs, 1-2 pint of cream or sweet milk, 2 teaspoonfuls of cream of tartar, i of soda or 2 teaspoonfuls of baking powder, i cup of wheat flour, i cup of corn meal. Mix and stir the batter well for 10 or 15 minutes. Bake i hour. ST. CHARLES, N. O., CORN BREAD. Two eggs beaten very light, mixed with i pint of sour milk or buttermilk and i pint of bolted or very fine meal and 1-2 cupful of melted butter, i tablespoonful soda dissolved in sour milk or eggs. Bake in a quick oven. INDIAN BREAD OR PONE. Two gallons of corn meal, i cupful of flour, i large tablespoonful of salt, 4 cups of warm water, 2 cups of yeast (fresh and strong) ; put the meal and flour in a tray together and mix them well. Make a hole in the center, then mix the yeast and water and pour it into the hole in the meal ; take a spoon and stir it with the meal near the center till it forms a smooth batter ; then strew the flour over the surface, thinly, so as to cover the whole of the dough, warm a cloth and lay it over the tray or pan. In winter set it before the fire to rise and in a warm place in the sum- mer. When it has risen so that the surface is cracked, throw over the salt and work the dough ; if too stiff, add a little warm water, which should be at hand ; then knead it for thirty minutes,- putting flour over the mass, and let it remain /ully half an hour. Cover it and set to rise again ; put the dough in a floured pasteboard and divide it into two loaves. Have your oven ready, put in the loaves directly and bake for two hours. Corn bread requires longer baking than wheat bread When done, wrap the loaf up in a coarse, clean moist towel and stand it in a cool place. The moisture from the towel prevents the crust from hardening too much while it is cooling. Corn bread is always best when fresh. If the dough becomes sour, sprinkle over it a little warm water in which a teaspoonful of soda or salaratus has been dissolved. Take care that you don't put too much alkaline substance in the bread. Corn meal should not be bought in large quantities, for it soon spoils. Keep it in a bin if you can, in a cool place. LEAF CORN BREAD. Prepare the wood-fire as for baking ash cake, then make the dough in the same way. After the ashes have been opened spread a large cabbage leaf or more on the hearth ; mould your corn dough into a cake with your hands, but not so 2O4 HINTS ON MAKING AND RAKING CAKES. large as to come to the edges of the leaf. Then wet your hand in cold water quickly and flatten the leaf. Put two or three large cab- bage leaves over it. Secure the edges by pressing them down so closely that no ashes can enter, then put on some moderately warm ashes, then the hot, and finally the coals, and bake slowly. To find out if done, carefully i emove the ashes, but do not disturb the leaves, strike the loaf with a stick ; if it is not a dead sound, the bread is done. Carefully pull it out by putting the poker at the back of the bread and carefully remove the leaves, and if done properly the loaf will be perfectly clean and sweet. Eat with butter. It will be found excellent for persons taking pleasure excursions and- while camping out, from the romance of preparing one's own bread and having it hot when away from home. Wheat bread can be prepared in the same way. If managed rightly it will have a hard crust. No cleaner, sweeter or better bread can be made. It should be eaten hot. It is good with sweet or buttermilk. JOURNEY OR JOHNNY CAKE. Make a good wood fire. Have a clean white board with a long handle to rest it against. Make up a dough of meal and water, a little salt, then have your board a little hot. Put the well-kneaded dough, formed with the hands into a cake, on the board and flatten it with the hands ; then place the board, not upright, before the fire, the handle supported against something. Keep turning the board around, if baked in one place, until it is done. The head of a flour barrel or a piece of it will do to bake upon by placing a flat-iron behind it, so as not to let it set up straight, but slant a little. The ash cake, the hoe cake and the Johnny cake can be conveniently made when camping out. The meal should be sweet and good in order that the bread may be so. W'hite corn meal is sweeter, while the yellow corn meal is richer and stronger. ASH CAKE OR LEAF BREAD. Make up the required amount of corn meal with water and salt or sweet milk; knead it well, then have a hot hearth with enough ashes and coals ol wood, open the ashes, leave a clean space, or the ashes may be swept away with a broom for the pur- pose Then put in the dough after having moulded it into a nice form with -your hands, then wet your hands with cold water and smooth the dough ; let it remain a moment to dry, then cover it up gradually with ashes entirely free from coals ; when of sufficient depth put on some embers, then the coals. When done on the upper side and not on the under, turn it over and bake the under side ; but if the hearth is sufficiently hot this will not be the case. Then take it out and wash with a clean rag in cold water. Eat with butter while hot. No bread can equal it to eat with butter or sweet milk. All the sweetness remains with the bread. To tell HINTS :>N* MAKING AND CAKING CAKES. 2C>5 when bread is done, thump it with your fingers. If the sound is hollow, it is done. This applies to all kinds of bread. Wheat bread can be made in the same way. CALIFORNIA JOHNNY CAKE. Three pints of good corn meal, i pint of molasses, i cupful of butter, i teaspoonful of ground ginger, some boiling water or milk; rub the butter, meal and a little salt to- gether, then gradually add the molasses, ginger and boiling water to make a soft dough. It must be thoroughly worked with an iron spoon. Then grease the board with a little lard or fresh butter; spread a dough thinkly on it and- stand it nearly upright before the fire by placing a flat-iron or stone at the back of it. Do not let the edges bake while the inside is raw. Cut into pieces and send it to the table hot ; split and butter them. In baking place the board a little slanting before the hottest part of the fire. MADAME GETZ' LUCAS CORN BREAD FOR DINNER. For 2 loaves, take 5 cupfuls corn meal, 3 cups of flour, sifted together, 5 cups of sweet milk, 2 cups of sour milk, i 1-2 teaspoonfuls salaratus. Bake two hours. CORN HOECAKE. Take newly-ground white corn meal, add a lit- tle salt and milk and water sufficient to make a thick batter, grease a hoe or griddle and spread the dough on it; when done on one side turn it over. HOECAKE OF CORN MEAL. Sift your meal of the quantity de- sired, then make it up with cold water, a little salt if fancied, knead well, have your hoe or griddle hot, but not too hot, test it with a little meal or grease it, then with a spoon or your hands form a cake, place it on the hoe and bake it. When done on the underside turn it over. Thump to see when done. This is good to eat when hot at dinner' or breakfast, opened and buttered. JOHNNY CAKE. Twof>ints sour milk, 4 eggs, j tablespoonful of molasses ; stir in enough white corn meal to make a batter. Bake in a pan. DIXIE CORN BREAD. Three pints of new white corn . meal, i spoonful of lard, 2 cups of milk ; work all well together and bake in cakes the size of the hand i inch thick. CORN MEAL DUMPLINGS FOR DINNER. When boiling your bacon skim off the grease or "top of the pot," and make up some corn meal into cakes as large and thin as you may desire. You can flatten them or make them into round balls with your hands. The liquor should be used boiling hot and worked with a spoon, and when nearly cold the cakes should be worked with the hands and put into the boiling pot and cooked till done, then put in a dish to themselves, with a small portion of the pot-liquor over them. Many persons are fond of them when served for dinner, or you may eat them with molasses. A good appendage to bacon or salt pork. 2O6 BISCUITS AND ROLLS. BISCUITS AND ROLLS. BUTTER BISCUITS. Melt 8 ounces of butter in 1-2 pint of warm milk and add it to 1-2 gallon flour, work to a smooth, stiff paste, roll out and cut it in any shape, stick the biscuits with a straw or fork, bake in a quick oven on a clean surface, open and butter and eat while hot. CREAM BISCUITS. Rub i pound each of fresh butter and flour together, make a hole in the center, into which put 1-2 pound of powdered sugar upon the rind of the lemon that has been rubbed previously to pounding, and fchen whole eggs ; mix the eggs well with the sugar and mix all well together, forming a flexible paste, cut it into round pieces nearly as large as a walnut, stamp them flat with a butter stamp of the size of a silver dollar. Bake in a moderate oven. LEMON BISCUITS. One-fourth Ib. flour, 3-4 Ib. loaf sugar, 6 oz. fresh butter, 4 eggs, i oz. lemon peel, 2 dessert spoonfuls lemon juice; rub the flour into the butter, stir in the pounded sugar and finely minced lemon peel, and when these ingredients are thor- oughly incorporated add the eggs, which should have been well beaten, and add the lemon juice. Beat the mixture well for a min- ute or two, then drop it from the spoon on a buttered tin about 2 inches apart, as the cakes will spread when they get warm ; place the tin in the oven and bake to a pale brown from ten to twenty minutes. ALMOND BISCUITS. Scald, peel and pound them fine in a mortar, sprinkling them from time to time with a little fine sugar, beat them a quarter of an hour with an ounce of flour, the yolks of 3 eggs, 1-4 Ib. fine loaf sugar, and afterwards the whites of 4 eggs whipped to a froth. Have ready some paper moulds made like boxes about the length of 2 fingers square, butter them within and put in the bis- cuits, throwing over them equal quantities of flour and powdered sugar, bake them in a moderate oven, and when done of a good color, take them out of the papers. Bitter almond biscuits are made in the same manner, with this difference only, that to every 2 ounces of bitter almonds must be added i ounce of sweet al- monds. COCOANUT BISCUITS. Ten ounces sifted sugar, 3 eggs, 6 ounces grated cocoanut ; beat the eggs until they are very light, add the sugar gradually, then stir in the cocoanut ; roll a tablespoonful of the paste at a time in your hands in the form of a pyramid, place the pyramids on papers, put the papers on tins and bake the bis- cuits in rather a cool oven uutil they are of a yellowish brown. BISCUITS AND ROLLS. SPONGE BISCUIT. Ten ounces flour, i Ib sugar, 10 eggs; break and beat the eggs and the sugar with the rind of i lemon grated together in a pan near the fire till the mixture gets warm and not hot, then beat it till cold, stir the flour in gently and fill it in square tin moulds or paper cases, sift sugar over and bake in 10 minutes ; lemon may be added. MILK BISCUITS. Take i Ib. of flour, 1-4 Ib. of butter, 8 table- spoonfuls of yeast and 1-2 pint of new milk ; melt the butter in the milk, put in the yeast and some salt, and \vork into a stiff paste. When light knead it well, roll it out an inch thick, cut out with a tumbler, prick them with a fork, and bake in a quick oven. If but- ter is not abundant you may take 2 ounces of lard and the rest butter. NAPLES BISCUIT. Beat 8 eggs in a large bowl or pan with three spoonfuls of orange flavor; when of a stiff froth, gradually add at the same time i Ib. of finely powdered loaf sugar, then stop whisk- ing and put in slowly i Ib. of the best flour ; mix it well together, the pans being prepared, fill them. Sift over a little dust of loaf sugar and bake them as soon as possible. HONEY BISCUITS. Mix i quart of clear honey with a coffee cup of white sugar and a coffee cup of fresh butter and the juice of 2 oranges or lemons, slightly warm the butter to soften it, stir all the ingredients well together, adding a grated nutmeg, then mix in gra- dually 2 Ibs. of flour, more or less ; form a dough just stiff enough to roll out smoothly, beat it well with a rolling-pin, then roll it out into a large cake 1-2 inch thick, cut it into biscuits with a tumbler dipped frequently in flour, lay them on a baking sheet slightly but- tered or floured, and bake them. TEA BISCUITS. Two quarts of flour, i pint of sweet milk, i table- spoonful of butter or shortening, the same of white sugar, a little salt if lard is used, 1-3 of a cup of good yeast. Let the milk cool after boiling it, make a hole in the flour and put in the ingredients, stir them a little, mixing in a little flour, let it rise over night ; in the morning mix and knead well, let them rise, cutting down two or three times during the day, cut out in cakes, making 2 layers, put them in a pan to rise an hour or so before baking. FRENCH ROLLS. 2 pints of good flour, 3 eggs, 6 spoonfuls of yeast, 2 cups of milk and a little salt ; cover it up warm and set it to rise for 30 minutes, then make the rolls and put them in a quick oven and let them stay in 1-2 hour; if not light enough add more yeast, if you can do so without making them bitter. GERMAN ROLLS. Take 1-2 gallon of the best flour and as much new milk as will wet the above into dough, mix it with a cup of yeast , i tablespoonful of sugar and set sponge ; when risen add a spoonful 2O8 BISCUITS AND ROLLS. of butter melted with 2 eggs, work it together and make it in rolls; let them rise in a warm place ; bake in buttered tins in a brisk oven 20 minutes. DELICIOUS BREAKFAST ROLLS. Rub into i pint of flour a spoon- ful of butter, i teaspoonful of sugar, a little salt ; mix into a light paste with new warm milk containing i tablespoonful of yeast ; let the paste stand for 3-4 of an hour or longer till it rises, then make into small rolls either egged over or not, and bake; an egg to each pint of flour is an improvement, in which a part of the white is re- served for egging over. IRISH POTATO ROLLS. Boil 3 Ibs. of Irish potatoes, mash and work them while warm with as much milk as will make them pass through a colander; take 1-2 or 3-4 pint of yeast and 1-2 pint of warm water, mix with the potatoes, then pour the whole upon 5 Ibs. of flour; add a little salt; knead it well, and if not of proper con- sistency put in a little more milk and warm water ; let it stand before the fire an hour to rise, work it well and make into rolls. Bake one-half hour in a moderate oven. They eat well toasted and buttered. SALLY LUNN ROLLS. Two Ibs. of fine flour, 2 small spoonfuls of yeast, with a little warm water; set to rise 1-2 hour, put a spoonful of butter, the yolk of an egg in as much new milk as will make it of proper stiffness, mix all well up and put into cups ; when risen bake in rather a quick oven. ROLLS (Mrs. E. A. Watson ) One quart of milk, i good table- spoonful of butter, i cupful of homemade yeast ; warm the milk slightly and put the butter in it, stir in 2 quarts of flour, a little salt, and beat to a batter, and then set it ; when it rises stir in more flour till it is of the proper consistency. SPANISH DOUGHNUTS. Take 6 or 8 milk rolls, remove the crust, cut them into small slices as thick as your finger, put them in a dish and pour over them some strong wine (red), which has first been well mixed with 6 ounces of sugar, a tablespoonful of ground cinna- mon, 1-2 that quantity of cloves, and 1-4 of a nutmeg, ground or beaten. Let the slic'es soak in the wine a little, but not so long as to pull to pieces. Before dishing they are to be dipped in butter and fried in hot lard and strewed with sugar and glazed with a hot shovel, that is, hold a shovel over the slices till the sugar which is on them melts. SWEET MILK DOUGHNUTS (Mrs. Kendall, San Francisco, Cal. One egg, i cup of sugar, i cup of sweet milk, 2 teaspoonfuls of cream of tarter, i teaspoonful of soda, a little salt ; mix well and fry in hot lard. PLUM BUNS. Mix with the dough of buns blanched al- BISCUITS AND ROLLS. 209 monds chopped fine and season them with cinnamon and mace ; work them around the edges, when moulded as common buns. SACRAMENTO WIGS OR BUNS. Rub 1-2 Ib. each of butter and sugar, 1-2 ounce caraway seeds, 2 eggs, 1-2 pint of ale yeast into 2 Ibs. flour, beat well together the eggs, yeast, a little flour and 3 or 4 spoonfuls of milk ; strain it into the middle and strew some of the flour over it ; let stand 12 hours or longer, then make up into a pretty tender paste with lukewarm water or milk, mould the wigs and set them before the fire i hour to rise, then wash them over with the yolk of an egg beaten with 2 spoonfuls of milk. WAFFLES. Beat well the yolks of 4 eggs ; add 2 1-2 pints of sweet milk and 1-2 a teaspoonful of salt, add enough sifted flour to make rather a stiff batter ; beat the whites of the eggs very stiff and stir in lightly, the last thing before baking ; bake in waffle irons, serve hot, and eat with butter and syrup. If but 3 eggs are used, add one heaping teaspoon of baking powder to the flour. RICK WAFFLES. 9 eggs well beaten,* 9 large spoonfuls of rice flour, i teaspoonful of salt, have a teacup of rice boiled very soft, and when cool, beat in the flour and eggs; add i 1-2 pints of milk, grease your waffle irons nicely with lard, fill them up with the mix- ture, and bake in a hot iron mould. Butter and se/id to the table. PLAIN WAFFLES. i pint of butter miik, i pint of flour, i teaspoon- ful (even) soda, thin with new sweet milk, if convenient, use sour cream, in the place of the other milk. GERMAN WAFFLES. Mix 12 oz. butter, the yolks of 6 eggs, 12 oz. flour, stir slowly in 1-4 pint of new milk, beat the whites of the eggs to a stiff froth, stir them into the batter, bake as soon as taken from the moulds and place one upon the other. WAFFLES (raised) 6 eggs, 3 pints sweet milk, just warm, 1-2 cup of butter, a little salt, a teacupful of yeast ; sufficient flour to make a stiff batter. Let it rise for three hours ; let the pans be hot before baking; put into muffin irons. Some make up these muffins over night. CRULLERS. Take 4 pounds of wheat flour, 1-2 pound of butter, 4 eggs, i quart of milk, i 1-2 pounds of sugar, a little ground mace or nutmeg, and i oz. of carb. soda. Fry in lard or oil. CRULLERS. 3 tablespoonfuls of melted butter, 6 tablespoonfuls of sugar, 3 eggs, the whites and yolks beaten separately, and flavor with anything you like. Mix very soft and roll thin. CRULLERS. i tea poonful of saleratus dissolved in 4 tablespoon- fuls of milk ; strain into 1-2 pint of flour, 4 tablespoonfuls of melted butter or lard, i teaspoonful of salt, 4 eggs, 6 heaping teaspoonfuls of sugar, i nutmeg, flour to roll rut. Boil in hot water. NORTH CAROLINA JUMBLES. (D. C.) i pound each of flour, *u.;ar 2IO BISCUITS AND ROLLS. and butter ; mix these ingredients with 3 well beaten eggs, a wine- glass of rose water, and some essence of lemon. Roll in thin sheets, cut in circles and dip in loaf sugar before baking. FAMILY JUMBLES. (D. C.) 3 pounds of flour, 11-2 pounds of white sugar, i pound of butter, a cup of new milk, a glass of new wine, a teaspoonful of soda dissolved in hot water, and a teaspoonful beaten caraway seeds. BRANDY CAKES OR JUMBLES. Sift a teaspoon of soda in 3 pounds of flour into a wooden tray, throw in 1-2 pound of brown sugar, 3-4 pound of butter, 3 tablespoonfuls of cinnamon, 8 eggs, leaving out the whites of four, and a wineglass of brandy ; take all up in a mas's, sprinkle some fine sugar on your biscuit board, roll a piece of the dough in your hand, then in the sugar, and make into the form of a ring in joining the ends together ; place them not very closely in a stove pan and bake them a light brown, let them cool a little and take them out very carefully, with a knife under them. Wipe the pan out clean every time you put in a fresh lot, and never grease or flour it. They are very nice, and keep well. SPANISH JUMBLKS, (Mrs. B.) 8 eggs, well beaten, a pound each of butter and sugar, a teaspoonful of cream of tartar, i 2 teaspoonful of soda or Price's yeast powder, sifted flour enough for a soft dough, i nutmeg i teaspoonful of powdered cinnamon, roll this dough in strips four inches long, join the ends so as to form rings, place on buttered pans and bake quickly. CALIFORNIA JUMBLES. 5 eggs, 3 cups of sugar, i 1-2 cups of but- ter, a teaspoonful of soda, flour to make a stiff dough to roll. Flavor to taste with spices or essences. Los ANQELOS GINGERBREAD. One pound of brown sugar, 2 Ibs. of well dried flour, 5 gills of molasses, 1-2 Ib. beaten ginger, fine, i glass of brandy, i Ib of butter, well rubbed in the flour ; mix well all the ingredients, till it becomes a paste, roll out, and cut in any shape fancied ; baked a little time on a tin. SOFT GINGERBREAD. Six cups of flour. 3 cups molasses, a cup of butter, a teaspoonful of pearlash dissolved in a cup of sour milk, 2 eggs, 2 oz. each of ginger, cinnamon and allspice. HARD GINGERBREAD. Rub 1-2 pound. of butter into a pound of flour, rub them in 1-2 pound of sugar, 2 tablespoonfuls of ginger, and a spoonful of rose-water; work it well, roll out, and bake in flat pans, in a moderate oven. It will take about half an hour to bake. This gingerbread will keep good some time. CALIFORNIA GINGERBREAD. Mix with 2 pounds of flour, i pint of molasses, 3-4 pound of caraways, i oz of ginger, finely sifted, 1-2 Ib. of butter. Roll the paste into what form you fancy, bake in tins, after having worked it well, and kept it to rise. If you like, add orange, candied in small bits. BISCUITS AND ROLLS. 211 VANILLA COOKIES. One cup of sugar, 1-2 cup of butter, beat the sugar and butter together, a teaspoonful of cream of tartar, 1-2 tea- spoonful of soda, 1-2 cup of milk, 2 teaspoonfuls of vanilla. Roll out very thin and bake a delicate brown. Leave out the vanilla, and you have sugar cookies. BUTTER COOKIES. Half a cup of sugar, a cup of butter and 3 eggs, roll thin and bake in a moderate oven. These cookies improve with age. NICE PLAIN COOKIES, One cup of sour milk, a teaspoon of soda, a cup of lard, 2 cups of sugar; flavor lightly with lemon, mix stiff with flour and roll thin ; a little salt. ORANGE GINGERBREAD. Sift 2 1-2 pounds of fine flour and add to it i 3-4 pints of molasses, 12 ounces of sugar, 1-2 pound of can- died orange peel, cut small, i oz each of ground ginger and allspice, melt to oil 12 oz. of fresh butter, mix the whole together and let it remain for 12 hours; roll out with as little flour as possible to 1-2 an inch thick ; cut it in pieces, 3 inches long and 2 inches wide, checker them with the back of a knife, put on baking plates so as not to touch, rub them over with a brush dipped into the yolk of an egg, beaten up with a cup of milk. Bake in a moderate oven after a few minutes ; when done, retouch them slightly, divide the pieces with a knife, if they have run together in baking. SUGAR TEA CAKE. Two cups of sugar, 2 eggs, a cup of lard or butter, a cup of sour milk, a heaping teaspoonful of soda, 2 spoons cream tartar. Mix soft and bake in a quick oven. LEMON TEA CAKE. Put 4 teaspoonfuls of cream of tartar into a quart of good flour and 2 cups of sweet milk, in which put 2 tea- spoonfuls of soda, 4 tablespoonfuls of butter and 2 cups of sugar, mixed well together, then break into it 4 eggs, pour in milk and flour and flavor to taste with rasped lemon rind and the juice. CALIFORNIA TEA CAKE. Dissolve 1-2 a teaspoonful of cream tar- tar in hot water and let it stand to cool ; beat 10 eggs to a stiff froth, then put the cream tartar and eggs together and beat them for 10 minutes, add some fine flour and 4 oz of sugar, put in square pans and bake in a quick oven. TOASTS. Stale bread is preferable to new for toasting. N. B. If toast is to be served under a fowl, bird, eggs, or kidney, it should be toasted very dry. FRENCH TOAST. (Miss Savage.) To one egg, thoroughly beaten, put one cup of sweet milk and a little salt, slice light bread and dip into the mixture, allowing each slice to absorb some of the milk, then brown in a well buttered griddle. Spread with butter and serve hot. LEMON TOAST. (Forsyth) Beat well the yolks of 6 eggs, add 3 cups of sweet milk, take baker's bread, not too stale and cut into 212 BISCUITS AND ROLLS. slices ; dip them 'into the milk and eggs, and lay the slices into a hot spider with sufficient melted butter to fry a nice delicate brown ; take the whites of the 6 eggs and beat them to a froth, adding a large cup of white sugar, add the juice of 2 lemons, beating well and add 2 cups of boiling water; serve over the bread as a sauce and you will find it a very delicious dish. INDIAN TOAST. Place 4 quarts of milk over the fire ; when it boils, add a spoonful of flour to thicken, a teaspoonful of salt, a lump of butter, 2 tablespoonfuls of sugar; have ready in a deep dish, 6 or 8 slices of light Indian bread toasted, pour the mixture over them and serve hot. ENGLISH MUFFINS. Put 1-2 gallon of flour into a tray, mix i 1-2 pint of new warm milk and water with 1-4 pint of mild ale yeast and a little salt, stir these together for 15 minutes, strain the liquid into the flour, mix the dough as light as possible and set it to rise for an hour. Make it up with the hands, pull it to pieces each the size of a walnut, roll them up like balls and lay a flannel over them as fast as they are done and keep the dough covered the whole time. When the dough is quite rolled into balls the first that are done will be quite ready for baking, and may be spread out into the form of muffins. Lay them on the heated plate, and as the bottoms change color turn them on the other side. Care must be taken not to burn them. Another and a better sort is made by mixing i Ib. of flour with an egg, an ounce of butter melted in a pint of milk and 2 tablespoonfuls of yeast beaten well together. Raise for 2 or 3 hours; bake in rings. BU.EAD MUFFINS. Cut off the crust of five thick slices of loaf or baker's bread, lay them in a deep dish and pour boiling water over them just enough to saturate them ; cover the dish, and after the bread has soaked an hour drain off the water. Work with a spoon until it is a smooth paste, then mix in 2 1-2 tablespoonfuls of flour and 2 cups of milk ; beat 3 eggs and stir them slow into the bread mass ; grease or butter your muffin rings, set them on a hot stove pan and pour into each ring a portion of the batter; bake brown, break them open with the fingers to butter and eat them hot ; a nice muffin. CORN MEAL MUFFINS. To 3 pints of corn meal (if can be had bolted), i cup of lard, 3 eggs, 1-2 teaspoonful soda, a little salt. Beat stiff batter with buttermilk and bake in muffin rings with quick fire. WAFERS. Put 7 ounces of sifted flour in a paste board, add 5 ozs. of pounded sugar, 3 ozs, of butter, the grated peel of an orange ; mix the whole with an egg and woik it to a smooth, stiff paste ; divide the paste into pieces of the size of a walnut and give them an olive BISCUITS AND ROLLS. 213 shape ; heat an oval wafer iron, place one of the pieces of paste in it, close the iron tightly, so as to spread the paste, and cook it on both sides ; take the wafer out of the iron and put it flat on a sieve. When the paste has cooked in this way put the wafers by until wanted. ICE WAFERS. Put 1-2 pound of flour in a basin with 1-2 pound of pounded sugar, i teaspoonful of vanilla sugar, 3 eggs ; mix well together and add 1-2 ounce of butter melted, and work the whole to a smooch paste, then mix in i quart of milk, in small quantities at first ; heat a wafer iron over a moderate fire, turn it over to heat both sides equally, and pour in a spoonful of the wafer paste on one side, close the iron and put it over the fire ; when the wafer is cooked on one side turn the iron over and cook the other side ; cut off the superfluous part around the iron, open it, and place a stick on one end of the wafer and roll it quickly around the stick. Cook all the paste in the same way and put the wafers in a tin box, in a dry place, till wanted. ALMOND WAFERS A L'ALLEMOND. Blanch, peel and pound 1-2 Ib. of almonds, pounded sugar, and moisten the paste with two whites of eggs, warm sonie untinned baking sheets, rub them over with pure white wax, and when cold place on them some small portions of the paste of the size of a small walnut at in- tervals ; flatten each portion with a knife to a round 2 inches in diameter, strew the the top with chopped almonds mixed in white of egg and pounded sugar; bake the wafers in a slack oven, and when done press them on a rolling pin to curve them, and put them by for use. GINGKR SNAPS. Take 7 pounds of flour, i quart of molasses, i Ib. of brown sugar, i Ib. butter, 2 ounces of ground ginger, and then take i gill of water, 3-4 of an ounce of saleratus ; mix them all into a dough and cut them out something larger than marbles and bake them in a moderate oven GINGER SNAPS. Two cups sugar, 2 cups molasses, 2 cups butter, or i cup of butter and i of lard, 2 tablespoonfnls soda dissolved in a very little rich milk and 4 tablespoonfuls of ginger. Roll thin and bake in a well-heated oven. CINNAMON JUMBLF.S. 1-2 cup each of butter and lard mixed to- gether, a teaspoonful of Price's yeast powder sifted into 2 cups of flour, 2 eggs, and powdered cinnamon enough to color a light brown ; drop a teaspoonful for each jumble on buttered iron sheets. Bake quickly ; when done, dust them with white sugar. They are delicious. GERMAN TOAST. Beat 2 eggs lightly, slice a baker's loaf, dip in the eggs, and fry quickly in hot lard ; serve with hot sauce. 214 BATTER CAKES. BATTER CAKES. PLAIN CORN BATTER CAKES. Take as much corn meal as you may think necessary, sift it and then add salt, an egg or two, a little lard or milk or meat broth, a small teaspoonful of soda or more, beat well, fry on a hot and well-greased griddle. The cakes should be small, not larger than a cup. Butter and pile them on a hot plate; eat with molasses, honey or butter. Use skimmed milk. These cakes are good as well as economical. CORN MEAL BATTER BREAD. One pint each of sifted corn meal, buttermilk or clabber, i teaspoonful of soda, 4 eggs, all beaten and added last ; salt to taste. It is best to beat the eggs before adding them. BATTER CAKES. Two quarts of yellow corn meal, sifted, i cup of lard, i teaspoonful of salt, i of saleratus or a large one of soda dis- solved in warm water or sour milk, i or 2 eggs; stir until well-mixed, then add enough cold water or enough of the broth in which bacon, pork or beef has been boiled, to soften the compound. It is better to have it warm, then beat 9r stir thirty minutes with a heavy spoon, then have your^ griddle hot, and bake as buckwheat cakes. It is better to butter them when taken up, even if molasses is used, and send them to the table hot. You can make them without eggs, and the batter can stand for hours without injury, only stir well when about to cook the batter. WASHINGTON CORN BATTER CAKES. Add i pint of cold water or buttermilk, i teaspoonful of salt, to 3 pints of corn meal, an even teaspoonful of soda or salaratus dissolved in water or buttermilk, i spoonful flour, i 1-2 pint of buttermilk or warm water, add more water if not thin enough ; then have the griddle hot and well-greased, tied up in a clean white rag ; beef suet, lard or butter may be used. Bake the cakes fast by putting on a laddleful. Send in piles hot to the table. Remove the rough edges. These cakes do not require eggs. VIRGINIA CORN BATTER CAKES. Three pints white, raw, ripe In- dian meal (which is as white as the driven snow), a small cup of fine flour, a large, heaping spoonful of butter, as many eggs as you may like, i 1-2 pints of sweet milk or pot-liquor formed by boiling bacon, pork or beef in water ; sift the meal into a tray and mix the flour and salt with it and the batter, then pour in the milk gradually, until the whole is thoroughly incorporated, then break the eggs into the compound and stir for 10 or 15 minutes with a strong spoon. If more milk be required, add it. Have the griddle clean, hot and well-greased with fresh lard tied in a clean rag, then with a spoon INDIAN AND RYE BREAD. 21$ pour in the batter to the size and thickness desired. When the un- derside is brown turn it with a knife or cake-turner. Remove and put on a hot plate and butter it, and grease the griddle again and put on another cake ; when done lay it on the other and butter it, and thus continue as long as the cakes are wanted. INDIAN AND RYE BREAD. INDIAN RYE BREAD. Four pints of corn meal, 4 pints of rye flour, i 1-2 pints of milk or water, 1-2 tablespoonful of salt, i cup of good, fresh yeast. After sifting the rye flour and meal together add the salt and pour the milk scalding hot on the mixture and stir it very hard until all are well-mixed. If the dough is too stiff, add some warm water, let it stand until it becomes milk-warm, then stir in the yeast. Knead the compound into a stiff dough for 30 minutes, then cover the pan with a thick cloth folded several times, that has been warmed; and set it in a warm place or before the fire to rise ; when the dough is quite light and cracked on the top, take it out of the pan and put it on a tray and knead it again for 10 or 15 minutes, divide it into 2 loaves, then set it near the fire cover it, let it remain for 30 minutes. Having the oven ready, put in the loaves immedi- ately and bake i 1-2 hours. If the dough is sour, sweeten it by adding i teaspoonful of soda dissolved in a little hot water. INDIAN WHEAT BREAD can be made in the same manner by using wheat flour instead of rye. A little Indian meal is a great improve- ment to homemade bread, as it keeps it moist and sweet. BOSTON RYE AND INDIAN BREAD. Eight cups each of corn meal and rye flour, 2 cups of good, strong yeast, i cup of mglasses, i dessert spoonful of salt. After sifting, mix the meal and rye flour with the salt in a large woo'den bowl or tray ; have ready i cup of warm, but not too hot water; mix the molasses and stir in the yeast. Make a hole in the center of the meal, then with a spoon stir in all the flour that surrounds the hole till it forms a thick batter; put the compound in a pan and sprinkle the top with rye meal ; place a thick cloth over the pan and set it in a warm place to rise. In 3 or 4 four hours it will be cracked all over the top ; in this case it is light enough ; then open the middle and gradually pour in two cups of warm water ; as you pour in, work it till the whole is so mixed as to become a round mass of dough. Then flour hands and work it for 30 minutes until the dough ceases to stick to your hands ; turn it over, then sprinkle it again with rye flour, and again set it in a warm place to rise. Have your oven at a proper heat, so that the bread may be put in as soon as it rises the second time. When light the dough will stand high and the surface cracked all over. INDIAN AND RYE BREAD. This will do for a medium loaf. Put it directly in the oven and bake it for nearly or quite two hours. The bread will fall if not baked immediately. When done, wrap it directly in a coarse, wet towel and stand it upright till it is cold. It should be baked in a deep iron pan. If the dough should be sour, restore its sweetness by adding a teaspoonful of soda or salaratus dissolved in a little water, then knead it in the dough. PREMIUM RYE BREAD. One quart each of Indian meal and rye flour and wheat flour, i teaspoonful of yeast, i one of salt. Make a thick batter with warm milk ; pour into pans and let it rise. Bake till well done. PREMIUM BREAD Take 3 gills each of new milk and boiling wa- ter and stir into this flour enough to form a batter ; set it by to rise in a warm place ; when sufficiently risen add flour enough to make it thick enough to work with the hands, and for baking. Set to rise in half an hour ; then bake in a moderate oven, with a thin piece of paper over jt. SUPERIOR BREAD WITHOUT YEAST. Take cold or ice water, the colder the better, and into this stir coarse corn meal to make a stiff batter ; stir quickly, adding the meal, so as to introduce all the air possible. Put it into small patty-pans or cake tins ; bake in a very hot oven for half an hour or longer. Baking is the most difficult part of the operation. MRS. GEN. R. E. LEE'S BREAD. Take i quart of best family flour, put in i egg and sweet lard the size of an egg, 2 large table- spoonfuls of yeast (by her recipe), i tablespoonful of salt and i of sugar. By this rule bread can be made and the dough kept for 3 days and sufficient taken off to bake for each day. Mrs. Lee says if kept cold in winter or in an ice-house in summer, it will lie dor- mant and may freeze without injury. If frozen hard enough to cut with an ax it will not be damaged, and will rise readily as soon as placed near the fire. If made in this way, to save, and a change of temperature causes it to rise, it must be worked immediately. It is only in this state that it can be injured or become sour. GRAHAM BREAD. Take unbolted wheat flour ; mix with water, or better, sweet milk, in proportion of 1-3 milk to 2-3 water. Have the liquid in a pan and pour in a sufficient quantity of flour, which, after stirring, will make a batter that will readily drop from a spoon. Do not salt the bread, unless you prefer salt to natural sweetness. Have the pans hissing hot, grease them and pour in as much dough as they will hold. Do not be in a hurry to bake. Bake 20 minutes in a hot stove, GRAHAM BREAD. 217 and if rightly mixed and baked it will be as light and porous as bread raised with yeast. BROWN GRAHAM BREAD. Three cups each of corn meal and graham flour, i cup of syrup, 2 teaspoonfuls salaratus dissolved in sour milk, i tablespoonful salt. Steam 3 hours and bake 8 hours in a slow oven. BROWN AND SWEET GRAHAM BREAD. Two quarts of graham meal, i cup of brown sugar, a little salt and milk and bake like other bread. BROWN BREAD. Two cupfuls of corn meal, i cupful of rye meal, pour in a cupful of boiling water, add 2 cups of sour milk, i tea- spoonful each of soda and salt, 1-2 cupful of molasses. Steam in a pan all day and brown in an oven. CRACKED WHEAT. Take 2 teacupfuls of wheat and rinse it thoroughly in cold water, then add 4 cupfuls of cold water, place the basin in a steamer and cover closely, Let it steam 4 or 5 hours, stirring once or twice. To be eaten hot or cold with rich milk or cream if you have either. Many use a little sugar with it and also with graham pudding. This is a popular diet and is universally used. CRACKED WHEAT TO COOK One-third wheat ; boil in 2-3 water. Soak the wheat over night. HOMINY BREAD.' Mix 2 well-beaten eggs with 2 cupfuls of cold boiled hominy, one of corn meal, i tablespoonful of melted lard or butter and sweet milk ; form a thin batter and bake slowly. FLORIDA BRKAD. One coffee cup of milk, i of sweet white meal, i or 2 eggs well beaten ; stir all well together. Bake well. HOMEMADE BREAD. Sift the quantity of flour you intend to use; put into a bowl 21-2 gills of water to every quart; a large kitchen spoonful of yeast, a teaspoonful of salt to every quart ; stir this mix- ture well ; put into it a handful of flour for each quart, mix well, then take 1-3 of the flour remaining and stir it into the mixture. This is called the sponge, and it should be set to rise. When it is well-risen turn it into a large bowl; mix in the dry flour, knead quite light and set it to rise, then make into loaves and bake. BREAD TO SERVE AT TABLE. The plate should be perfectly round, with a flat surface and of wood. They cou'd be made very handsome. To match the plate, a bread-knife with a wooden han- dle should be procured, the blade sharp, thin and long, as it is soon dulled by cutting bread. It is better to place two loaves of bread markpd on the plate, one white and the other brown bread; so, at time when you cut the bread, ask what kind is wished, and if thin or thick slices. Cut no more than is necessary. Pass the plate around. Never serve the outside of bread or meal unless you are requested GRAHAM BREAD. to do so. In cutting egg bread to serve a second time take the knife and cut off a minute portion of the edi'e and leave it on the plate, as that becomes hard, and then cut off a slice. Not much strength is required for cutting bread, " but it may be done very gracefully." LEAVENED BREAD. Harving preserved a piece of dough from your last baking, the night before you intend to bake, put this into the amount of flour you intend to bake and work the whole together with warm water; let it lie in a wooden bowl or tray, covered with a thick cloth or a thin one folded several times over it, in a warm place. The dough, kept warm, will ris*e again the next morning and will prove sufficient to mix with two or three bushels of flour when worked up with warm water and one pound of salt to each bushel. Being worked well and thoroughly incorporated, cover it, as before, till it rises ; then knead aud make into loaves. The more the dough leaven is used the lighter the bread will be. To MAKE TWIST BREAD. Make the dough, then take three pieces each as large as a pint bowl ; sift some flour on the table or board and roll each lump under your hand to a foot long, making it smaller at the ends than in the middle. Having rolled the three pieces in this way, join their ends together, plait them the whole length and join the last ends as the first, by pressing them together. Pass a brush dipped in milk over the the loaf. Lay in baking tins, set in a quick oven ; bake for 55 minutes. When the milk is put on wait 10 minutes before baking. WHEAT BREAD. A PLAIN LOAF OF BREAD. One gallon of the best flour or sec- onds, i teaspoonful salt, 3 tablespoonfuls yeast, i 1-2 pint of water. Allow to rise and bake. Make into a large loaf of bread. MEXICAN BREAD. Three pints of flour, i 1-2 pint of sugar, 6 eggs. Take the white out of 3 of the eggs ; 3 oz. soda. Salt to taste. Raise with hop yeast. PULLED BREAD. Take from the oven an ordinary loaf when it is about half-baked, and with the fingers, while the bread is yet hot, dexterously pull the half-set dough into pieces of irregular shape about the size of an egg. Don't attempt to smooth or flatten them; the rougher their shapes the better. Set upon tins and place in a slow oven and bake to a rich brown. This forms a delicious, crisp crust for cheese. If you do not bake at home, your baker will pre- pare it for you, if ordered. It is very nice with wine instead of biscuits. BREAD FOR DYSPEPTICS. Scald some Indian meal; mix with it WHEAT BREAD. 2ig the same quantity of rye flour, adding yeast and salt, and knead as other bread. Bake from two to three hours. LOAF BRE\D (Miss Mary McDowell). Mix 2 quarts of flour with cold water to a stiff batter, stir in a teacupful of yeast and a tablespoon ful of sweet lard or butter; set it near the fire, but not too near, and let it rise four hours ; then add a small handful of salt; work in more flour, knead it well half an hour ; make into rolls or a loaf and let it rise an hour or two before baking it. It requires 11-2 hours to bake a large loaf. SISTER'S BREAD. Three pints of warm water, i tablespoonful of yeast, i teacupful of warm yeast ; thicken it with flour to form a dough. Let it rise, then work into loaves. Let these rise 1-2 an hour; bake 45 minutes. WHEAT AND INDIAN BREAD. To 2 quarts of sifted Indian meal add hot water enough to wet the same ; when sufficiently cooled add i teaspoonful or more of salt, 1-2 of yeast and r teaspoonful of mo- lasses; then add wheat flour enough to make it into loaves (it should be kneaded well) ; and when risen properly bake or steam it three or four hours ; if this should sour while rising, add a teaspoonful of sugar and a little salaratus dissolved in water. RISEN BREAD. MILK "RISEN" BREAD (Mrs. L. C. Mayo). Two cup's of flour made into a batter rather thicker than for waffles, with warm milk and an equal proportion of water, a tablespoonful of salt. Set it in a pot of warm water rather above blood heat, and keep it so, stirring it every 15 minutes untill it begins to bead, then keep it perfectly still, the water remaining as warm as at first. After it has sufficiently risen, knead in flour until nearly the consistency of light bread dough. Put it in a tin pan and set it in a moderately warm oven to take a second rise. Begin to bake it slowly, putting a little fire under the oven and a little on the lid, increasing the heat gradually. About i 1-2 hours will suffice to bake it. In cold weather the batter should be up by daylight or early dawn. SALT RISING BREAD No. i. This bread is superior to common yeast bread and is considered more wholesome. Put 3 teacups of water, as warm as you can hold your finger in, into a quart cup or bowl and 3-4 of a teaspoonful of salt, stir in flour enough to make quite stiff batter. This is for the rising or emptying, as some call it. Set the bowl, closely covered, in a kettle of warm water, "as warm as you can bear your finger in, "and keep it as near this temperature as possible. Notice the time when you "set your rising;" in three hours stir in 2 tablespoonfuls of flour, put it back, and in 5 1-2 hours from 22O ^ RISEN BREAD. the time of <^t' : :-,g it will be within an inch of the top of your bowl. It is then light enough and will make up eight quarts of flour. Make a sponge in the center of your flour with i quart of water of the same temperature as the rising. Stir the rising into it, cover over with a little dry flour and put it where it will keep warm, but not scald : in 3-4 of an hour mix this into stiff dough, and if water is used, be sure that it is very warm, and do not work as much as yeast bread. Make -the loaves a Ifttle larger and keep them warm for an- other 3-4 of an hour. It will then be ready to bake. While rising this last time leave your oven heating ; it needs a hotter ov&n than yeast bread. If these rules are followed you will -have bread as white as snow, with a light brown crust, deliciously sweet and tender. RISEN CORN BREAD. Make up the required quantity of corn meal in the morning or over night with warm water and a little salt ; cover and set it away in not too cool a place, or before the fire if very cold. Then at night or in the morning, when the dough has risen sufficiently, add some more meal, and work it again well. Then meal the bottom of the oven, divide into loaves or have but one, then put in the dough and set it to rise again. Bake slowly and thoroughly, test it by putting a straw through the middle of it. If the straw be moist it is not done. It can be eaten in slices with butter, either cold or hot. It will keep well for some days. SALT RISING BREAD No. 2. Pour into a right-sized bowl a pint of new sweet milk and into this a pint of boiling water. Stir in till smooth enough flour to make a thick batter, keep at the same tem- perature for six hours, when it will rise and should be used at once. Sift into a bowl 3 quarts of flour, pour in the yeast, add warm water or milk to wet up all the flour. Salt to taste, knead lightly, put into pans, let it rise and then bake. N. B In making this bread, great care is needed at every stage. The yeast should be used just when it passes from the saccharine to the various fermentations and be- fore it gets the least sour. Precisely at that moment the raised dough should be put into the oven. The dough should be as soft when put into the pans as can be conveniently handled. Note. Some kinds of flour will not make good salt rising bread. The vessel into which the yeast is strained must be scalded out and be perfectly sweet, or the yeast will sour before it rises. Nothing stale should be used. There is no sweeter or more wholesome bread than this when skillfully made. FAVORITE SCOTCH BREAD. One pound each of flour or bread crumbs, sugar, butter, 8 or 10 eggs, 1-2 pound of citron, candied lemon and orange peeling in equal proportions, 4 spoonfuls of French brandy, a teaspoonful of salt, 4 ounces of preserved fruit, stewed or raw, chopped fine (dark colored fruits should not be used). Put RISEN BREAD. 221 the batter in a bowl or deep dish and stir it with a wooden spoon until of the consistency of cream, then gradually throw iq a handful of each ingredient, 2 eggs at a time ; when these ingredients are smoothly and thoroughly blended, cut the candied peels into strings and rub the cut orange and lemon peels' in sugar, and add these; then pour the paste into long tin baking pans, oiled with butter ; strew the preserves over the surface ; then, before putting them in the stove, shake some sugar over them. Bake a light brown. Note. The flour, sugar, eggs, brandy and salt should be gradually added to the butter. Nice bread for lunch, breakfast or informal occasions. ITALIAN BREAD No. i. One pound each of powdered loaf sugar and butter, i pound and 2 ounces flour, 12 eggs, 1-2 pound each of citron and lemon peeling ; mix as for pound cake. If the mixture begins to curdle, which it is most likely to do, because of the quantity of eggs, add a little flour. When the eggs are all used and it is light, stir in the remainder of the flour slightly. Bake it in long, narrow tins, either papered or buttered ; first put in a layer of the mixture and cover it with the peeling cut in thin slices. Proceed in this way until it is three-fourths full, and bake it in a moderate oyen. LOUISIANA BREAD. Work a little lard or butter into flour, ^add a few tablespoonfuls of yeast, according to strength, or a yeast 'cake dissolved in water and salt, then work up with tepid water. Hot water must never be used. Work to the consistency of biscuit dough. Set it to rise for several hours. If it burns before thoroughly done, fold a newspaper several times and lay over it. BREAD To KEEP MOIST. Place in the bread-pan aboard pierced with holes, and so -supported as to be a couple of inches from the bottom of the pan ; let there be an inch depth of water in the pan ; put the bread on the board and cover the pan with the lid. The in- closed air will prevent the bread from becoming too dry. THE BREAD I ATE AT HOME. Save a gill of bread dough made with yeast, cover it tightly and place it in a cool room or cellar until baking-day, then make a sponge of it by adding warm water and flour and a teaspoonful of sugar ; this should be done early ; in the evening, when the sponge is very light, mix the bread as usual with warm milk or water and a teaspoonful of soda or saleratus, and when light, bake. This always insures light, sweet bread, and entirely does away with yeast-making. Of course a piece of dough must be saved each time. BURN BREAK (Irish). The dough of 1-2 quarteen loaf, 2 ounces caraway seeds, 6 ounces sugar, 4 eggs and 1-4 pound of butter; work it all up together with as much flour as will make it of a proper consistency to bake. This takes half hour to do. Make into a round cake or loaf and bake. 222 STALE BREAD. OUR OWN BREAJD. Set your sponge over night with i<2 pint of lukewarm water, i teaspoonful of yeast and i pint of flour (measure before sifting). In the morning add 1-2 cup of milk (in water with a little butter in it), and stir into the sponge with a spoonful of lime water and i pint of flour. Knead into 2 loaves and put them into pan to rise. Bake 1-2 hour. STALE BREAD. To RENEW OLD BREAD. Soak the bread in enough water to moisten it sufficiently to dampen it inside. Then put into a bake oven and heat very hot all through, even to bake it a little would not hurt it. Do not cover the oven. In this way old and dry bread may be made moist and good, no matter what kind, if it is not musty or moldy. To ECONOMIZE STALE OR SOUR BREAD, CRUST AND CRUMBS. Put them into a stove and bake them slowly for several hours ; then soak them ad make pudding and griddle cakes and even sponge cake. The sour bread should have a little salaratus added to the batter when it is used for that purpose to correct the acidity. N. B. Rich cake that has wine or brandy in it will keep several months if kept in a cool, dry place. The day before it is to be eaten put it in a cake pan and set it in a bake pan that has a cup of water in it. Set on the bake pan cover and let the cake bake till it is thoroughly heated. Let it be cold before it is eaten. USES OF STALE BREAD. When pounded or crumbled fine, and boiled milk poured over it, it is nice. These crumbs, mixed with an equal portion of stewed fruit and mixed well with common custard and baked, make an excellent light pudding or custard. The cust- ard, thickened with the crumbs without the fruit, forms a good pud- ding, or remnants of fish, meat or fowl chopped fine and mixed with such crumbs, with sufficient egg and a little butter, form a nice meat pudding when baked. It should be floured. This can also be dressed as hash with a little milk and water, salt and pepper in a stew pan, or fried in small balls. STALE BREAD EIGHT WAYS TO USE IT. i. To make dressing for meat, crumble fine, turn hot broth over it, season, add butter and a well-beaten egg or more, according to quantity. 2. To make bread- pudding, soak two hours in sweet milk, then beat in eggs, sugar, spices and bake ; fruit may be added if liked. 3. To make biscuit, soak over night in sour milk, work with the hands, mix with your biscuit for breakfast, adding salt, lard and soda ; they are better than with- out the stale bread. 4. To make pancakes 01 gems, soak 10 hours in sour milk, add well-beaten eggs, com meal or Graham flour STALE BREAD. 223 to make a batter, add soda and salt and bake on a griddle or in gem pans. 5. Crumb fine and put in the next omelet you make. 6. Toast your bread ; set a pan of milk on the stove, but do not re- move the cream from it, add butter and salt, dip the bread in this and send to the table for supper or breakfast. 7. Crumb fine and put in your tomatoes when you are stewing them. 8. Pound fine, season and roll oyster or fish in them and fry in nice lard. How TO SAVE STALE BREAD. Stale bread may be made as nicely as if freshly-baked by dipping the loaf into clean cold water and warming thoroughly in a bakeoven. Much bread might be saved in this way. STALE BREAD can be renewed by putting it for 20 minutes in a hot stove or oven not too hot. It is best to put a damp cloth over it, or moisten the bread with cold water and let it remain in the stove or oven until the water is evaporated. To FRESHEN STALE BREAD. Dip the loaf wrapped in a clean cloth into boiling water for 1-2 a minute, then take off the cloth and bake the loaf for 10 or 15 minutes in a slow oven. BRKAD CRUMBS. Take a piece of the crust of a stale loaf, not too hard, put it in a cloth, bruise it well with your hand till it falls in crumbs, pass it through either a wire sieve or colander and use when required. To KEEP cold bread or cakes from becoming stale, keep them in a common terre cotta or pottery jar, with a close cover of the same over the top. The jar should be perfectly dry. This should be seen to. POTATO BREAD. VIRGINIA GRANGER POTATO BREAD. Boil the potatoes not quite so soft as common, then dry them a short time on the fire, peel them while hot and pound them as fine as possible ; next put small quan- tity of pearl ash to new yeast ; while it is working briskly add as much rye meal or flour as can be worked in ; mix the whole well to- gether, but do not add any water to it (but some butter or sweet lard if desired). After the dough is thus prepared let it stand an hour and a half or two hours before it is put in the oven. Observe it will not require so long baking as regular wheat bread. SWEET POTATO BREAD. Take the same dough of which you make your family bread, leaving out one-fourth of the flour, putting in the same quantity of Irish potatoes mashed very fine while hot, or more ; if sweet potatoes, in the same way. Work thoroughly till the potatoes are thoroughly incorporated, not forgetting a little lard or butter and salt. N. B. When swept potatoes are boiled add a 224 POTATO BREAD. * piece of charcoal. If white Irish potatoes, add a pinch of soda. The soda or charcoal improves them very much. SWEET POTATO PONE (A Florida Recipe). Grate the sweet po- tatoes, 2 cups flour, sweeten with molasses, sugar or honey to taste. Bake a long time. May be eaten cold or warm. To MAKE GOOD HOMEMADE BREAD. One quart of flour, i large tablespoonful of solid brewer's yeast or nearly i ounce of fresh Get man yeast, i 1-4 to i 1-2 pints of milk and water. Put the flour into a large bowl or deep pan ; then with strong metal or wooden spoon hollow out the middle, but do not clear it entirely away from the bottom of the pan, as, in that case, the sponge (or leaven, as it was formerly termed), would stick to it, which it ought not to do. Next take either a large tablespoonful of brewer's yeast, which has been rendered solid by mixing it with plenty of cold water, (and letting it afterwards stand to settle a day and night) ; or nearly an ounce of German yeast; put it into a large basin, and proceed to mix, so that it shall be as smooth as cream, with 3-4 of a pint of warm inilk and" water, or with water only ; though even a very little milk will improve the bread. Pour the yeast into the hole made in the flour and stir into it as much of that which lies round it as will make a thick batter, in which there must be no lumps. Strew plenty of flour on the top, throw a clean, thick cloth over and set it where the air is warm, but do not place it upon the stove, for it will become too much heated there. Look at it from time to time ; when it has been lam for nearly an hour, and when the yeast has risen and broken through the flour, so that bubbles appear in it, you will know that it is ready to be made up into dough. Then place the pan on a strong chair, or dresser, or table, of convenient height; pour into the sponge the remainder of the warm milk and water; stir into it as much of of the flour as you can with the spoon ; then wipe it out clean with the fingers and lay it aside. Next take plenty of the remaining flour, throw it on the top of the leaven, and begin with the knuckles of both hands to knead it well. When the flour is nearly all kneaded in, begin to draw the edges of the dough towards the middle, in order to mix the whole thoroughly ; and when it is free from flour and lumps and crumbs, and does not stick to the hands whentouchd, it will be done, and may again be covered with the cloth and left to rise a second time. In 3-4 of an hour look at it, and should it have swollen very much and begin to crack, it will be light enough to bake. Turn it then into a pasteboard or very clean dresser, and with a sharp knife divide it in two, make it up quickly into loaves and dispatch them to the oven ; make one or two incisions across the tops of the loaves, as they will rise n>pre readily if this be done. If baked in tins or pans rub them with a tiny piece of butter laid on a, POTATO BREAD. 22$ ^ piece of clean paper to prevent the dough from sticking to them. All bread should be turned up side down, or on its side, as soon as it is drawn from the oven. If this be neglected the under part of the loaves will become wet and blistered from the steam, which can- not then escape from them To make the dough without setting the sponge, merely mix the yeast with the gVeater part of the warm milk and water, and wet up the whole with flour at once after a little salt has been stirred in, proceeding exactly in every other respect as in the directions just given. As the dough will soften in the rising, it should be made quite firm at first, or it will be too lithe by the time it is ready for the oven. Time to be left to rise, i hour the first time ; 3-4 of an hour the second time ; to be baked from i to i 1-4 hours, or baked in one loaf from i i-a to a hours. OAT MEAL AND BUCKWHEAT CAKES. OAT MEAL CAKES (Scotch) FOR BREAKFAST. Put some oatmeal in a bowl or basin, take a pitcherful of boiling water, with a tea- spoonful of salt butter or melted lard in it, to make the cakes crisp ; pour this boiling hot over the meal, stirring as quickly as possi- ble into a dough, and then turning it out upon a baking board, upon which it is to be rolled till it is as thin as it will hold to- gether, when it is to be stamped into the form of small, round cakes. These are first to be placed on a griddle to make them firm, and afterwards toasted before the fire alternately on each side, till they are quite dry and crisp. BUCKWHEAT CAKES. One quart of buckwheat flour, one half cup yeast, one tablespoonful of salt, one and one-half basin water ; beat well with a large spoon ; let them rise over night ; in the morning add a teaspoonful of salaratus and fry. BUCKWHEAT CAKES No. 2. Three pints of buckwheat flour sifted, a little salt, 1-2 pint of cornmeal, 1-2 teacup of brewer's yeast or 4 large tablespoonfuls home-made yeast, and enough milk- warm water to make a batter. Mix all together, then make a hole in the middle of the meal and pour in the yeast. Then slowly add sufficient milk and warm water to make a thick batter after the yeast is added. Cover the vessel and let it rise for 3 hours. If it is cov- ered with bubbles and risen enough it is ready to bake. Have your griddle clean and hot. Tie a piece of batter in a clean white rag and grease the griddle well ; have a saucer near to put it in when not in use. Pour out a large ladleful on the griddle to bake ; when brown turn with the cake turner, and bake brown on the other side. Scrape the griddle smooth with a knife, 'wipe, and grease it between 126 OAT MEAL AND BUCKWHEAT CAKES. baking each cake, and as fast as one is done butter it, and put it on the other in a hot plate. If the cakes are large cut them across in four pieces. Trim off the edges before sending them to the table,when re-buttered they can be re-battered if wished. If the batter has been made the night before and found sour in the morning,add 1-4 teaspoon of soda or saleratus dissolved in a little warm water; stir it in, and let it stand i hour before baking. The alkali will neutralize the acid, and increase the lightening of the batter. If soda be used, add t teaspoonful. The batter should not be allowed to freeze, as it will not be fit for use. No animal fat should be used to grease the griddle. INDIAN AND PUMPKIN CAKES. Stir an equal portion of cornmeal into an equal portion of stewed pumpkin that has been well mashed and drained in a cloth or collender, in a pan, adding the meal gra- dually; add 1-2 cup butter, mix thoroughly. If not stiff enough, add more meal to form a dough. Make it into cakes or loaves, Bake them on a hot griddle well greased,with butter, as for muffins, or in an iron pan, in an oven; bake them in loaves. Serve hot and eat with butter or milk RICE BREAD. RICE BREAD. Boil gently over a slow fire one pound and a half of rice till it becomes perfectly soft, then make into a paste by beat- ing it. While warm mix it into four pounds of flour, adding the usual quantity of yeast. Set it to rise in a warm place ; after divide it into loaves, and it will be found when baked to be very nice bread. RICE BREAD. Three teacups of rice flour, i of wheat flour, i heaping teaspoonful of cream tartar rubbed in the flour, 2 or 3 eggs well beaten, a tablespoonful of lard or butter, 1-2 teaspoonful of soda and sweet milk enough to make the batter smooth and of the consistency of pound cake. RICE PAN BREAD. Two tablespoonfuls of hot hominy, i spoon- ful of butter ; when cold, add 2 capfuls of rice flour, and make a batter with sweet milk and bake in a moderate oven. RICE AND WHEAT FLOUR BREAD. Simmer i Ib. rice in 1-2 gallon of water till it becomes perfectly soft ; when it is of proper warmth, mix it extremely well with 5 pounds of flour, 4 large spoonfuls of yeast. Knead it well, then set it to rise in a warm place or before the fire. Some of the flour should be reserved to make up the loaves. If the rice, in boiling, should swell so as to require more water, add it ; do not have the water too hot, but ptmr in gradually. Stir with a wooden or iron spoon so as to form a soft dough. Cover RICE BREAD. 227 the pan and set it away; if cold, by the fire. In the morning pour in another pint of warm water in which 1-2 teaspoonful of soda has been dissolved, so as to form a batter. Beat the batter hard, set it before the fire or stove for fifteen minutes before baking. Let the cakes be thin. Eat them hot with honey, butter, sugar or molasses, ITALIAN BREAD. Boil the rice flour or chestnut meal as oatmeal porridge, then turn it out on a dish and cut in slices with a twine string and serve for breakfast ; very nice. RICE CORN BREAD. Take one pint of well boiled rice, one pint of cornmeal, one ounce of butter, two eggs, one pint of sweet milk, two teaspoons of baking powder ; beat the eggs very light, then add the milk and melted butter ; beat the rice until perfectly smooth and add to the eggs and milk, Lastly, add the cornmeal ; beat all together until very light. EGG BREAD. Use from one to as many eggs well beaten as you can afford for the quantity of cornmeal designed to be used, or 3 eggs to i quart, 1-2 cupful of fresh butter, salt to taste, i cup of milk or more, mix the eggs and milk together, gradually stirring in the meal", then add the salt and butter. It must be a thick batter, but thin enough to be stirred easily with a spoon. If too stiff more milk can be added; it must be beaten well to have all the ingredi- ents thoroughly blended. This can be put in a buttered tin or iron pan as one loaf, or they can be divided into smaller loaves. The oven should be moderately hot at first, and the heat increased after- wards. It should bake in proportion to thickness from 11-2 to 2 hours. In baking good bread nothing has taken the place of the Dutch oven. The loaf can be cut at the table and eaten hot with butter, sugar or molasses. EGG WHEAT BREAD. Four cups flour, 2 cups cornmeal, 1.2 cup of butter or. lard, 4 eggs, salt to taste, one cup of new milk ; mix the eggs, butter, milk and salt and beat till light. Stir while gradu- ally adding the flour and meal, then bake in buttered pans as for egg bread. Bread can be made of coarse brown flour in the same way. AERATED BREAD No. i. A process has recently been patented for making bread "light" without the use of leaven. It is done by the ap- plication of machinery, by which means carbonic acid gas or fixed air is made to impregnate the bread. Thus the long and tedious and fatiguing manual process of kneading the dough in order that it might be thoroughly inter-penetrated with the leavening principle is set aside, thus emancipating the housewife and baker from a vast amount of labor. There are, however, different opinions about the bread, but why may not the process of bread making and baking undergo a change as well as other things, for wheat, corn,&c., 228 RICE BREAD. were once reaped by the hands ? The only agents employed in the production of aerated bread by machinery are wheaten flour, salt, water and generated corbonic acid gas, which is the source of effer- vescence, and its action on the new bread takes the place of the old. It is the same gas, whether coming from aerated drinks or lemon- ade, in common water coming from the lowest excavations. In this aerated process the kneading is done by mixing the dougn in a great iron ball, inside of which is perpetually passing a system of peddles, a light nice looking dough is soon produced. This is caught in thus, and passed into the floor of the oven, which is an endless floor, when the loaves emerge from the other end of the apartment, when the aerated bread is done or made. NOTE It is sometimes a good plan to change one's baker from time to time, and so secure a change in the quality of the bread that is eaten. FRENCH APPLE BREAD. One-third warm pulp of apple, two-thirds of flour and the usual quantity, of yeast (the apples should be boiled) ; work all well together, then set to rise in a vessel to its utmost for eight or twelve hours ; then form into long, low loaves ; bake thor- ough in a moderate oven. N. B. Little or no water or milk is necessary ; add salt to taste ; eat hot with milk, butter or coffee. APPLE BREAD, RUSSTAN FASHION. (Mrs. B.) Put 11-2 cups of good white sugar fn 3 cups of water in a copper preserving pan with a round bottom ; set it on a quick fire and reduce it so that it will snap between your fingers ; having peeled and cut Into slices two dozen good, sound, ripe apples, put them into the sugar, stirring constantly till it becomes quite a thick marmalade ; remove it from the fire, pour it into a slightly oiled or buttered colander mould; shake it well down, then set it to cool, when turn it out on a dish, then melt in a stew-pan over the fire ; a few spoonfuls of currant jelly; add 2 glasses of old, good rum, and when partly cold pour over and serve with whipped cream in the center, in which you have placed 4 ounces of candied orange flowers. What remains over will make delightful croquettes. APPLE CORN BREAD. Two pints each of new corn meal and sweet milk, i quart of finely chopped mellow apples and a teaspoon- ful of salt. Bake in a quick oven ; eaten hot at any meal with but- ter, milk coffee or gravy. LEMON BREAD. (Mrs. Kull, of Hamburg.) Four whole eggs, the yolks of 4, i pound wet sugar, and lemon chopped very fine ; 4 oz citron chopped fine, 6 oz. flour well worked or beaten ; roll on a board thin ; cut out in shon and bake. * CHOCOLATE BREAD. (Mrs. Kull, of Hamburg.) Two eggs bea- ten to snow 1-2 pound sugar, 4 ounces chocolate, a little vanilla to RICE BREAD. 22Q flavor with sufficient flour to cut into form. Frost with sugar and bake in a moderate stove. MIXED BREAD. One half gallon of meal and i pint of bread sponge ; soak sufficiently to wet the whole; add i cup of flour and a tablespoonful of salt ; let it rise, then knead it well the second time, and place the dough in the oven and bake one hour and a half. CORN BREAD. A heaping cupful of corn meal, scald it with hot water, 2 cupfuls of cooked hominy, 2 eggs and a cupful of milk and some butter ; stir well, then butter and bake in a pan or shaper. PUMPKIN BREAD, Mash the cooked pumpkin very fine and strain through a colander, then work in either corn or wheat flour and add yeast as you would to wheat bread ; add a little butter or lard, work it thoroughly, then let rise, and bake as other bread. It is best to grease the pan before putting the dough in. BREAD SNOW RAISED. It has been discovered that snow incor- porated with flour or corn meal performs the same office as yeast or baking powder ; add enough snow, say a heaping spoonful into dry flour or meal, to which has been added a little butter and salt ; set in the oven at once and bake 3-4 hours. I speak from experi- ence. FOR BREAKFAST, CRACKLING OR SHORT CORN BREAD. Take the desired quantity of meal and cracklings or lard, accoading to the richness, a spoonful of salt (more or less), pour in warm water and knead the dough, then bake brown in a moderately hot oven. Not often eaten with butter, but it is excellent to eat with good coffee. Bake in small or large loaves not too hard. FINE FRENCH BREAD. Take i gallon of the finest flour, and, having well-sifted it into a kneading trough, form a ravity in the flour, into which strain i cupful of warm milk and the choicest yeast ; mix some of the surrounding flour so as to form a light sponge, then having covered it up with a linen and a flannel cloth, place it before the fire to lise for 45 minutes; and, having warmed i 1-2 pints of milk with i cup of water, 1-4 pound of fresh butter, a spoon- ful of powdered sugar (loaf), and a little salt, knead it to a proper consistency and place it again before the fire. After once more kneading it and placing it to rise, form the dough into loaves, bricks or rolls of one size or shape and lay them on tin plates ; set them before the fire to rise for 20 minutes, and, having baked them in a quick oven, let the crust be rasped or chipped off while hot. Some persons put in butter and eggs, leaving out the whites. To MAKE A PECK OF GOOD BREAD. Three pounds of potatoes, 6 pints uf coldwater, 1-2 pint of good yeast, i peck ot flour, 2 oz. of salt. Peel and boil the potatoes ; beat them to a cream while 230 DUMPLINGS. warm ; then add i pint of cold water, strain through a colander and add to it 1-2 pint of good yeast, which should have been put in water over night to take off its bitterness. Stir all well together with a wooden spoon, and pour the mixture into the center of the flour; mix it to the consistency of cream, cover it over closely and let it remain near the fire for an hour ; then add the 6 pints oi water and milk warm with 2 oz. of salt ; pour this in and mix the whole to a nice, light dough. Let it remain for about 2 hours ; then make it into 7 loaves and bake for about i 1-2 hours in a good oven. When baked the bread should weigh nearly 20 pounds. Bake 11-2 hours. SWIFT YEAST BREAD. -Grate 1-2 a dozen potatoes and add i quart of water; put in i cup of hop yeast at night, and in the morning, when light, add 3 teaspoonfuls of sugar, and flour to form a dough, when put it in tins ; let it rise again and bake for 1-2 an hour. DUMPLINGS. SUET AND CURRANT DUMPLINGS. Of grated bread 2 cupfuls, 2 of currants picked, washed and dried, 6 oz suet chopped very fine and put in a small portiqn of hot water, 3-4 of a cup of flour, a^great deal of grated lemon peeling, a bit of sugar and a little piminto in fine powder; mix with 2 eggs and a little milk into dumplings and fry of yellow brown in boiling lard or cotton seed oil. Made with flour instead of bread, but 1-2 the quantity, they are excellent. Serve with sweet sauce flavored to taste. APPLE DUMPLINGS. Make the paste as for pies, then pare and core nice, sound, ripe apples (on account of the flavor some prefer not to take the core out), inclose them in the dough paste and dip them into boiling water. They will soon be done, and should not be permitted to burst open. Eat them hot with sauce as for boiled dumplings. Flour stirred into boiling water, or the paste made with hot water, or with Irish potatoes and a little salt, is very good mashed to a cream while hot, and mixed with the flour and hot water form a paste without lard or butter. Eat with a rich sauce flavored with lemon peel. LEMON DUMPLINGS. Take the juice and rind of a lemon and 1-2 pound of bread; grate both very fine, and add 1-2 pound of suet, chopped fine, 4 oz. moist sugar, mix all well together, put it in tea- cups tied on with cloths and boil them. YEAST DUMPLINGS. Make a very light dough with yeast, as for bread, but with milk instead of water, and put in salt ; let it rise an hour before the fire. Twenty minutes before you are to serve have ready a large stew-pan of boiling water ; make the dough into balls the st^q of a middling apple ; throw them in and boil ?Q minutes. DUMPLINGS. 231 If you doubt whether done enough, stick a straw or clean knife or into one, and if it come out clean it is done. The way to eat them is to tear them apart at the top with two forks, for they become heavy by their own steam. Eat immediately with meat or sugar and but- ter or salt. CHARLESTON DUMPLINGS. Make a good, thick batter, as for pan- cakes, drop it into a sauce-pan of boiling water. When the dump- lings are done, which will be in 2 or 3 minutes, throw them into a sieve to drain, and then turn them into a dish. Eat with sugar and butter and grated lemon peel. SNOW DUMPLINGS. Pare and core several apples ; wash a pint of rice and roll the apples in it, so that the rice will adhere ; have ready a nice piece of pie crust, wrap the apples in a piece of the dough and roll the dumplings in rice again, and so on until you use up all the apples. Put a napkin in the steamer, place it over a pot of boil- ing water, put in the dumplings and steam till done. Eat with cream sauce. Mrs. Genett. CHERRY DUMPLINGS. Strew cherries on pie-paste rolled thin. The seeds may or may not be removed, then rolled up and boiled as for boiled lemon dumplings ; 1-2 pound grated bread, 1-4 each chop- ped suet and moist sugar, 2 eggs, i large lemon. Mix the bread, suet and moist sugar well together, adding the lemon peeling, which should be finely minced. Moisten with the eggs and strained lemon juice ; stir it well and put the mixture into small buttered cups. Tie them down and boil for 3-4 of an hour. Turn them out on a dish, strew sifted sugar over them and serve with wine sauce. Boil 3-4 of an hour. Sufficient for 6 dumplings. Seasonable at any time. CORN MEAL DUMPLINGS. Make a thick dough of i pint of meal and scalding water, i spoonful of lard, a large pinch each of salt and soda. Put in a bag and boil i hour. Serve hot for dinner with gravy or meat. GREEN CORN DUMPLINGS. A quart of grated green corn or roast- ing ears, 1-2 pint of new milk or cream, i cup of flour, 2 cups of butter, 2 eggs, a pinch each of salt and pepper, and butter for frying. Mix the corn with the flour and add the salt and pepper. The corn should be grated very fine. Warm the milk and soften the butter in it, then add them gradually to the. pan of corn, stirring it very hard and set it away to cool. Beat the eggs till light, and stir them into the mixture when it has cooled. Flour your hands and roll it into little dumplings. Put into a frying-pan a sufficiency of lard or but- ter, or an equal proportion of both, and when it is boiling hot and has been skimmed, drop the. dumplings carefully in and fry them 10 or 12 minutes in proportion to their thickness. Sue.'!' DUMPLINGS. Chop very fine i pound of beef suet ; mix 232 DUMPLINGS. with i 1-2 pounds of flour, 2 eggs beaten separately, a little salt and just enough milk to make it. Make them flat as large as a coffee cup and as thick as you like, or roll them into balls and drop them in boiling water or into the boiling of beef, or you may roll the paste into a long dumpling and boil it in a cloth wrapped closely around it. Eat with sauce. BREAD AND SUET DUMPLINGS. Take 1-2 pound of grated bread, i - 2 pound of beef suet chopped very fine, the juice and grated rind of i lemon, 4 oz. of moist sugar and 2 eggs. Mix all together and make 5 dumplings; boil them in cloths 1-2 an hour and serve with sweet, rich sauce. PASTE DUMPLINGS. The paste made as for boiled dumplings and rolled very thin, then put a mere trifle of butter over the paste and roll up and boil. Eat in the same manner with seasoned sauce as for boiled dumplings. BOILED DUMPLINGS.- -Beat the yolks of 6 eggs and the whites separately, as for pound cake, then add a little salt, flour, i cup of butter to the yolks of the eggs and stir till smooth ; then add the whites and more flour until it is stifl enough to be be rolled out with a rollingpin on a floured pasteboard; then roll it up and put it into a bag and wrap it closely, so that it may not spread. It is better to sew it in. Boil 3-4 of an hour. Unwrap it and lay it on a dish, slice and eat hot with a rich sauce also hot, or with a sauce of cream and sugar, or butter and sugar cold. Season to taste. HARD DUMPLINGS One pound of flour, 1-2 pint of water, 1-2 teaspoonful salt. Mix the flour and water together to a smooth paste, previously adding a small quantity of salt. Turn this into small round dumpings; drop them into boing water and boil from 12 to 3-4 of an hour. They may be served with roast or bored meat; in the latter case they may be cooked with the meat, but should be dropped into the water when it is quite boiling. Boil from 1-2 to 3-4 of an hour. Sufficient for 10 or 12 dumplings. GREEN PEACH OR APPLE DUMPLINGS. The paste made as above. If the fruit be stewed, take a spoon or your hand and put it smooth- ly on the paste, and roll it up, or if used before cooking, Chop them first very fine and put the particles uniformly on the paste and roll up and boil. Any kind of marmalade, apple butter, preserves, jel- lies, sweetmeats or dried fruits chipped very fine, or raisins can be used in the same manner and eaten with the sauce desired. PANCAKES. FRENCH PANCAKES. Put in a basin 1-4 Ib. sifted flour, i egg, 1-4 gill of milk ; stir to a smooth paste, then add 1-2 a pint of milk, i spoonful fresh butter, melted, and x small pinch of salt ; mix well PANCAKES. 233 and if lumpy strain through the pointed strainer. Put a small piece of butter in a pancake pan ; when melted pour in 2 tablespoonfuls of the batter. Spread it so as to cover the pan entirely fry till color, ed on one side, then toss it over and cook the other side, and turn the pancake out on a dich. When all the batter is used in this way, sprinkle the pancakes with sugar and se'rve on a hot dish with a cut lemon. Pancakes should be eaten as soon as fried. COMMON PANCAKES. Take 4 spoonfuls of fine flour, 4 eggs well beaten together, then add i cup of milk, i cup of butter, then beat again. Fry them with lard or dripping. Sugar and lemon, molasses or sugar and vinegar should be served to eat with them ; or when eggs are scarce, make the batter with flour, small beer and ginger, or clean snow, with flour and a very little milk will serve, but not as well as eggs. CALIFONIA PANCAKES. Beat 10 eggs with a little of the best brandy, and i pound of the best flour; mix 12 ounces of butter melted in a pint of cream or rich new sweet milk, a little salt and nutmeg; when almost cold mix all together with 3-4 cup of fine su- gar and fry them in a dry pan without the addition of fat. Let the pan be hot when you begin ; when you begin fry them only on one side; as you lay them on the dish strew powdered sugar between each pancake, and when they are all done turn them upside down in another dish, that the brown side may be uppermost. Sprinkle fine sugar over that and garnish with cut lemon. FIRST RATE CORN BREAD. Known in the South as egg bread. Pour enough boiling water on a quart of white corn meal to make an ordinary mush ; add 5 well beaten eggs, a quarter of a pound of butter, or the same quantity of lard and butter mixed - a pint and a half of milk, two cupfuls of boiled grits or small hominy. Stir all together until it is perfectly smooth, and it must be about as stiff as batter ; bake it slowly in shallow tin pans. This quantity is enough for a large family. Mrs. James D. Thompson. To MAKE PANCAKES. Eggs, flour, milk ; to every egg allow i ounce of flour, about i-4th pint of milk, i pinch of salt ; be certain that theaeggs are fresh ; break each one separately in a cup, whisk them well, put them into a basin with the flour and the salt and a few drops of milk, and beat the whole to a perfectly smooth batter ; then add by degrees the remainder of the milk. The proper hin of the latter ingredient must be regulated by the size of the eggs, &c., &c., but the batter, when ready for frying, should be of the con- sistency of thick cream. Place a small frying pan on the fire to get hot; let it be delicately clean, or the pancakes will stick, and when quite hot put in a small piece of butter, allowing 1-2 ounce to each pancake. When it is melted pour in the butter, about 1-2 teacupful 234 PANCAKBS. batter to a pan 5 inches in diameter, and fry about 4 minutes, or un- til it is nearly brown on one side. By only pouring in a small quan- tity of batter, and so making the pancake thin,the necessity of turning them (an operation rather difficult to some skillful cooks), is avoided. When the pancake is done, sprinkle over it some pounded sugar, roll it up in the pan and take it oui with a large slice and place it on a dish before the fire. Proceed in this manner until sufficiently cooked for a dish ; then send them quickly to table, and continue to send in a further quantity, as pancakes are never good unless eaten almost immediately as they come from the frying pan. The batter may be flavored with a little grated lemon rind, or the pancake may have preserves rolled in them instead of sugar. Send sifted sugar and a cut of lemon to table with them. To make pancakes fry light, the yolks and whites of the eggs should be beaten separately arjd the whites added the last thing to the batter before frying. From 3 to 5 minutes for a pancake that does not require turning ; from 5 to 8 minutes for a thicker one. Allow 3 eggs with the other ingre- dients in proportion for 3 persons. Seasonable at any time, but es- pecially served on Shrove Tuesday. PANCAKE BATTER may be made in the same way. Eggs, if not well beaten, makes the batter tough. PANCAKE WITH MARMALADE. Put 4 ounces of sifted flour into a basin with 4 eggs; mix them together very smoothly, then add 1-2 cup of milk or cream and a little grated nutmeg; put a piece of but- ter in your pan (it requires just a little); when quite hot put in two tablespoonfuls of the mixture and let it spread all over the pan; place it upon the fire, and when colored upon one side turn it over; then turn it upon your cloth. Proceed thus till they are all done, then spread apricot or other marmalade over and roll them up neatly; lay them upon a baking sheet; sifted sugar over; glaze nicely with a salamander and serve upon a napkin. The above may be served with sugar, molasses, syrup or honey with the marmalade. RICE PANCAKES. To a half a pound of rice put nearly 2 cups of cold water and boil to a jelly; take off and work to a pulp with a wooden spoon; as soon as cold put this into 8 well beaten ggs, 2 cups of cream, 1-2 pound of melted butter, a little salt and nutmeg; beat it till of a smooth batter, adding the butter last. Fry in as little sweet lard or cotton seed oil as possible. RICE PANCAKES. Boil 1-2 pound of rice to a jelly with a little water, and when cold mix with it a pint of cream, 8 eggs, a small matter of salt and some nutmeg. Stir in 1-2 pound of batter just warmed and as much flour as will thicken the batter. Fry them in very little leaf lard or drippings or cotton seed oil. CREAM PANCAKES. Mix the yolks of two eggs with 1-2 pint of MEAT AND SAVORY PUDDINGS. 235 cream, 1-2 cup sugar, some cinnamon beating, mace and nutmeg; fry them as quick as pQssible and grate over them some lump sugar. PANCAKES. Beat whites of 4 eggs, the yolks of two, flour, salt into a smooth batter; then beat to a froth 8 or 10 eggs with 3 ounces of sugar; fry in a pan on the top of the stove one or two minutes, and place on the fried pancake and serve hot. JELLY PANCAKES. Make a batter of 6 eggs and a pint of flour ; add a teaspoonful of salt, enough sweet milk to make a smooth bat- ter, beat thoroughly and fry with sweet lard; when one is done and taken up, spread on a plate; on this spread jelly or jam thinly, then roll up like a scroll; place on a napkin on a hot plate; put the pan- cake on when you have enough served. PINK PANCAKES. Boil, till tender, a large blood beet root, bruise it in a marble mortar, put to it the yolks of 4 eggs, 2 spoonfuls of flour, 3 of cream, 1-2 grated nutmeg, sugar to taste, a glass of brandy; mix well together; fry them carefully in a frying pan slightly greased with a tittle sweet lard. Serve them up with a garnish of green sweet meats. A mite of cochineal may serve for coloring. MEAT AND SAVORY PUDDINGS. LIVER PUDDINGS. Wash and thoroughly clean the entrails; boi! the liver till it will grate or pound ; take an equal quantity of minced suet and liver, chop an onion or two, season with black pepper, salt and a little thyme rubbed small ; half-fill the entrails, cut them into proper lengths and fasten the ends. Let them boil a little and prick them to keep them from bursting, When done* lay them to cool ; broil and serve them at table. The French prepare many delicacies expensive, and different puddings in skins, but with more trouble than our mode of making them. MUTTON PUDDING. Season with salt, pepper and a small onion ; lay one layer of steaks at the bottom of the dish and pour a batter of potatoes boiled and pressed through a colander and mixed with milk and an egg over them ; then put in the rest of the steaks and batter and bake them. Batter, with flour instead of potatoes, eats well, but requires more eggs, and is not so good. MUTTON PUDDING, No. 2. Cut slices of the leg of mutton that has been underdone and put them into a basin lined with a fine suet crust ; season with pepper, salt and finely-chopped onion or shalot. PORK PUDDING. The cuttings of pork which are spared when the pig is to be salted, which are quite lean, are best for a pudding. Take 11-2 Ibs. of the meat, seasoned with a teaspoonful of salt, 1-3 236 MEAT AJ&D SAVORY PUDDINGS. as much pepper, a teaspoonful each of chopped onion, sage and ap- ple. Put into the paste with 1-2 a pint of water. Tie up and boil i 1-2 or 2 hours. POTATO PUDDING WITH MEAT. Boil the potatoes till fit to mash ; rub through a colander and make a thick batter with milk and 2 eggs; lay some seasoned steaks in a dish, then some batter, and over the last layer put the remainder of the batter. Bake a fine brown. MOTHER EVE'S PUDDING. Grate 3-4 lb. bread, mix it with the same quantity of suet chopped fine, the same of apples and currants; mix with these the whole of 4 eggs and the rind of 1-2 a lemon (hopped fine. Put it into a shape ; boil 3 hours and serve with pudding sauce the juice of 1-2 a lemon and a little nutmeg. CHEESE PUDDING. Mix together 1-2 lb grated cheese, 4 eggs well-beaten, and 1-2 pint of milk. Mix well and serve with a little salt. Bake in a buttered dish, putting some slices of toasted bread at the bottom of the dish, or omit them as you may fancy. HUNTER'S PUDDING. Mix i lb. each of suet, flour, currants, raisins stoned, cut up the rind of 1-2 a lemon pared as fine as possible ; 6 Jamaica peppers in fine powder, 4 eggs, a glass of brandy, a little salt, and as little milk as will make it to a proper consistency ; boil in a floured cloth or lemon mould 8 or 9 huurs. Serve with sweet sauce. Add sometimes a spoonful of peach brandy for change of flavor. This pudding will keep, after it is boiled, six months, if kept tied up in the same cloth and hung up, folded in a sheet of cap paper to preserve it from dust, being first cold. When to be used it must be boiled a full hour. BLACK PUDDING Take i 1-2 pints of pig's blood; add to it 1-2 pint of boiled cream, i lb. of the inside fat of the pig, cut into small slices ; cut 3 onions also in slices and fry them in 2 oz. butter till of a yellow color ; season with i oz. salt, a small pinch of pepper, a little grated nutmeg, a sprig of thyme and 1-2 a bay leaf, chopped very fine; mix all well together, and fill the skins, previously well- cleaned and washed, with this mixture, raking care not to have the skins so full not to allow of tying them with a string into 5-inch lengths. When thus tied put them in a large stew-pan of boiling water, and without boiling them, let them remain therein till firm ; take them out and hang them to cool. When wanted they should be cut into lengths, well scored with a knife to prevent breaking, and broiled on a medium fire for 10 minutes, turning them over after 5 minutes' broiling, then serve very hot. FRENCH BLACK PUDDING. Boil 12 onions in. broth with parsely, young onions, basil, thyme, sage and a bay leaf; chop them very fine; take 2 quarts of blood that has been properly taken from the throat of the hog or other animal ; put in a little vinegar to prevent MEAT AND SAVORY PUDDINGS. 2^7 it from curdling ; cut i 1-2 rounds of the caul in slices ; put it into the blood with 2 quarts of cream, hash fine herbs, fine pepper, spices and salt. Mix all together; take the chittlings of hogs or sheep, which must be well scraped and cleaned, fill them with a filler, but do not make them too full, otherwise they might break ; tie them in proper lengths ; put them into a pot of warm warm water, and do them over a slow fire to prevent their breaking ; turn them carefully with a skimmer ; if they are pricked and the fat comes out they are sufficiently done. Take them up on a cloth and let them cool. When they are to be sent to the table slit and grill them. WHITE HOG'S PUDDING. Take 4 Ibs. beef suet shreded fine, 3 Ibs. of grated bread and 2 Ibs. of currants picked and washed, i tea- spoonful each of finely beaten cloves, mace and cinnamon, salt, i 1-2 Ibs. sugar, i pint of wine, i quart of cream, some rosewater, and 20 well-beaten eggs, using only half the whites. Mix these well and fill up the cleaned, well-washed and soaked entrails, boil them a little and prick them, take them up when done and lay them away or hang them up to dry. ClNDONILLES, OR CHITTLINGS, A LA BECHAMILLE. Put a bit of butter into a stew-pan, with a slice of ham, 3 large shalots, parsley, young onions, a clove of garlics, thyme, basit and bay ; put them upon a slow fire; let them sweat 1-4 of an hour; moisten with a quart of milk; let them boil and reduce one-half; pass it through a search ; put in a large handful of the crumbs of bread and make boil until the crumbs have taken up all the milk ; cut fillets of fresh pork, caul, bits of lard, and veal lights, head and sweetbread ; mix all with the bread and 6 eggs, fine spices and salt, fill the puddings or entrails ; tie and cook them in 1-2 milk and 1-2 fat broth, salt, pep- per and a bunch of parsely and young onions. Serve as directed for pig's chittlings. VEAL CHnTLiNGS. Take a veal's fraise or pluck (lights, heart and sweetbread), blanch or parboil them 15 or 20 minutes and cut them up in small pieces and add i Ib. of fat cut in the same manner; mix the whole with salt, fine spices, some shalots, 4 spoonfuls of rich cream and the yolks of 4 eggs ; use pig's puddings or entrails and sim- mer them in rich broth, a bottle of white wine, a clove of garlic, thyme, basil, bay and a bunch of parsley and young onions ; let them cool in their seasoning. Nick them a little ; grill and serve. FISH PUDDING. Pound some cold fish in a mortar with a few spoonfuls of broth ; add a small lump of butter and some crumbs of bread ; mix it with the yolks of 4 eggs previously well beaten and rub it through a sieve into a basin with the whites of the eggs also. 238 MEAT AND FOWL PUDDING. MEAT AND FOWL PUDDING. HASHED FOWL PUDDING. Boil 12 onions and make a very dry panada of cream ; put the onions with it into a mortar, adding sweet almonds that have been put through a search ; mix all together ; add some raw yolks of eggs, put, cut into squares, white roasted fowls hashed very fine; pound all together and moisten with warm, rich cream, season with salt and fine spices ; taste if it is good, and fill the skins. These do not require as much cooking as the black pudding. Instead of water use milk. Let them cool and prick them with a fork, instead of cutting, before they are put upon the grill. The best manner of doing them is to put them into a white pa- per case and broil them. BAKED CHICKEN PUDDING. Cut up 2 or more young chickens as for frying. Stew them till half-done in a small quantity of water, then take the chickens up to cool, and the liquor also ; meanwhile get ready a batter of 6 or 7 eggs, 2 pints of milk, i Ib of flour and some salt. Beat thoroughly till smooth; then fill up a baking-pan or dish with a layer of chicken and batter alternately. Let the top layer be of batter. Bake till done of a light brown ; then pour the chicken gravy into a sauce-pan, on the stove, stirring into it an egg as it boils. Serve at once in a sauce-tureen. With the pudding it is excellent. LARK AND BEEFSTEAK PUDDING. Make a paste with 3-4 of a Ib. of dry beef suet chopped fine and i Ib. of flour, with a little lard or butter, then make into a stiff paste with cold water or lukewarm milk; work it well, rolling it out 2 or 3 times with the rollingpin, or omit it, as it will then" be lighter for pudding. Then take 6 or 8 larks and roast them; take off the flesh and pick out the sinews, break the bones and put them in a stew-pan and hash them with the livers and flesh and nice beefsteak, with a little suet, if approved, an onion or two ; then put a layer of the paste in the bottom of the dish ; then put in the hash, with milk and butter, a little black pepper; cover the whole basin with the suet paste ; pinch the edges to keep the gravy in, and let it bake slowly for 2 hours or more RABBIT PUDDING. Roast a young rabbit or squirrel; take off the flesh, pick out the sinews, hash it with the liver very fine, break the bones and put them into a stew-pan, moisten with rich panada gravy seasoned ; let it boil to draw the flavor, with which a panada is to be made ; pound the meat and panada together, add 1-3 butter, that is to say, an equal part of the three ingredients, and fine minced onions that have been stewed in gravy, 6 raw yolks of eggs, rich cold cream, as much as necessary to make the whole to the con- MEAT AND FOWL PUDDING. 230 sistency of pudding ; add fine spices, salt, pepper and nutmeg ; mix all well together, and fill the skins and tie and put them in a white paper case before they are put upon the grill. ENGLISH BEEFSTEAK PUDDING. From a Temple Bar Cook. (Olive Logan.) Make a crust of 1-2 pound suet chopped fine, i Ib. of flour, 1-2 spoonful of salt, a teaspoonful of baking powder mixed together and sufficient cold water added to make a stiff paste. 2d, cut 1-2 of the paste for the cover of the pudding basin in which the pudding is to be boiled; roll the rest of the paste to the size required to line the pudding basin; grease the basin with butter and lay the paste in neatly. 3d, take 2 pounds of beef cut in slices; dip each slice in flour as you lay it in the basin, along with 2 kindings also sliced; a little chopped parsley, a bit of good butter the size of an egg, a few drops of Worcester sauce, a teacupful of water, 1-2 spoonful each of salt and pepper, 4lh, Roll out the paste cover to the size of the top of the basin, then lay the cover on and press the edges together; dip your nice clean pudding cloth in boil- ing water, flour it, tie it over the top of the basin. 5th, place the basin in a saucepan of boiling water and keep boiling 4 hours. For serving take off the cloth, turn the basin over a nice warm plate and remove the basin. This leaves your pudding the round pudding shape on top, though the bottom is flat. When you stick your spoon in the gravy it will run out luscious and healthy, and the meat within be as tender as a young chicken. I should perhaps mention that the pudding basin referred to is a bowl of crockery holding a quart with a thick rim around the top, which makes it easy to tie the cloth on with a string. Enough for four persons. BAKED BEEFSTEAK PUDDING. Make a batter of milk, 2 eggs and flour, or which is better, potatoes boiled and mashed through a col- lender; lay a little batter on the bottom of the dish, then put in the steaks prepared as above and very well seasoned; pour the remainder of the batter over them and bake it. BOILED STEAK OR KIDNEY PUDDING. If made of kidney split and soak it and season that or the meat. Make a paste of suet, flour or cotton seed oil and milk, roll it, and line a basin with some; put the kidneys or steaks in, cover it with paste, and pinch round the edge. Cover with a cloth and boil a considerable time. It should be well seasoned with pepper, salt; butter, cream, fillets of fat pork or bacon or sweet lard. SUET PUDDING (English.) Two pounds of flour or bread crumbs, i pound of chopped beef suet, i or 2 eggs, a pinch of salt, i gill of milk or water, and i cup of sugar or honey if wished. This prepar- ation of ingredients will do for a large family, and can be propor- tioned to suit the number of persons to be served. Stir up the flour 240 SWEET PUDDINGS. and minced suet together, then whisk the eggs and add them with a little salt to the minced suet and flour, then the water or milk, and make a paste with a strong wooden spoon; then dust your pudding bag or cloth with flour; lay your paste into it and sew or tie the cloth tight, and lay it into boiling water; when done, after boiling 11-4 hour, plunge the bag into cold water a moment, then serve very hot by turning it out on a hot dish. If desired, eat with any kind of sweet sauce. OAT MEAL AND SUET PUDDING. Chop fine 1-2 pound of suet, add 2 pounds of oat meal, an onion or 2 sliced, season with pepper and salt, and fill the skins or entrails as before. The oat meal should be dried well before using. FRUIT AND SUET PUDDING. Mince an equal quantity of beef suet and apples, grate some stale bread, pick and wash some dried currents, i pound raw sugar, nutmeg and cinnamon, and grate a piece of lemon peel. All to taste. Mix them well and fill the entrails; boil i-half hour and take them out to drain and then hang them up to dry. When wanted for use, put them first into boiling water, and then on a gridiron. VE\L SUET PUDDING. Cut the crumb of a 5 cent loaf into slices; boil and sweeten 1-2 gallon of new milk and pour over it. When soaked pour out a little of the milk and mix with 6 eggs well beaten and 1-2 nutmeg. Lay the slices of bread into a dish, with layers of currants and veal suet chopped fine, i pound each. Batter the dish well and bake; or if you prefer it, you may boil it in a basin. SUET PUDDING. Chop very fine i pound of suet, mix with 1-4 pound of flour, 2 eggs beaten separately, a little salt and as little milk as will make it. Boil 4 hours. It eats well next day cut in slices and broiled on a pan or broiler. The outward fat of loins or necks of mutton finely chopped, makes a more delicious pudding than the suet. SWEET PUDDINGS. AN UNRIVALLED PLUM PUDDING. One-half pound of superior raisins, 1-4 pound of currants, i pound of Sultana raisins, 2 pounds of the finest moist sugar, 2 pounds of bread crumbs, 16 eggs, two pounds of finely chipped suet, 6 ounces of mixed candied peel, the' rind of two lemons, i ounce of ground nutmeg, i ounce of ground cinnamon, 1-2 oz. of pounded bitter almonds, 1-4 pint of brandy. Stone and cut up the raisins, but do not chop them; wash, pick and -dry the currants, and cut the candied peel into thin slices ; mix all the dry ingredients well together and moisten wlith the eggs, which should be well beaten and strained to the pudding; stir in the bran- SWEET PUDDINGS. 24! dy, and when all is thoroughly mixed, well butter and flour a stout new pudding cloth; put in the pudding and tie it very tightly and closely; boil from six to 8 hours, and serve with brandy sauce, a few sweet almonds, blanched and cut in strips, and stick on the pud- ding; ornament it prettily. This quantity may be divided and boiled in flattened moulds. For small families this is the most desirable way. as the above will be found to make a pudding of rather large dimensions. Boil from 6 to 8 hours; seasonable in winter; sufficient for 12 or 14 persons SNOW BA.NK SAUCE FOR PLAIN PUDDING. Put two tablespoon- fuls of flour and 4 ounces of butter into a clean saucepan, stir them over the fire till the butter melts and thickens; add 4 oz. pounded white sugar, i pint of good white wine or Madaira and stir it to the yolks of 8 eggs, which have been previously well whisked; keep con- stantly stirring until it gets quite hot; do not let it boil, or it will curdle. When sufficiently cooked, add the whites of the eggs pre- viously beaten to a stiff froth and thoroughly stirred into the mix- ture. Its appearance resembles a snow. PLUM PUDDINGS. Four ounces of pounded pudding biscuits, 2 spoonfuls of the best flour or good common biscuits, 1-2 pound of good California raisins stoned and cut up; 1-2 Ib. dried currants picked and washed, 1-2 pound suet stripped of skins and threads and chopped fine, an even teaspoonful of grated nutmeg, 4 oz. of beaten sugar, 1-2 teaspoonful of cinnamon and 2 blades of mace beaten fine, 3 ounces each of candied lemon, orange and citron sliced, and 2 oz. of blanched almonds roughly chopped. Beat 4 eggs well and put them to a little milk (sweet), a glass of wine or brandy, and then mix in the flout and all the ingredients. Tie up the pudding firm and boil it for 4 hours, keeping up the boiling by adding boiling water and turning the cloth over. Serve with pudding sauce. ENGLISH PLUM PUDDING. -Mrs. M.Jeanson. One-half pound each flour and bread crumbs mixed lightly together, 3-4 pound beef suet chopped fine, 1-2 pound each of raisins and currants well washed, picked and dried, a pinch each of powdered cinnamon and grated nutmeg, mace and cloves, 2 ounces citron chopped small, i Ib. brown sugar, 10 whole eggs beaten up; put the whole in a bowl, and after it is well mixed let it remain all night. The next morning stir all up again; scald a cloth, wring it out, then dredge it well with sugar or flour, put in the pudding, roll up and tie tight, put into a pot of boil- ing water, to which a handful of salt has been added, and a plate at the bottom of the pot. When first put in turn the pudding occa- sionally until it is wet, to prevent the raisins from settling on one side. Boil 2 hours quickly. If done slowly the pudding becomes heavy. SWEET PUDDINGS. FINE ENGLISH BOILED PLUM PUDDING. (Mrs. Tod Robinson.'} One half pound citron, i pound each of currants, brown sugar, flour, beef suet and raisins; 8 eggs, i gill each of wine and brandy, i nutmeg, i teaspoonful of salt; add brown sugar to the yolks, then 1 pint of milk and flour alternately with the chopped citron and other ingredients. Boil 5 or 6 hours. PUDDING-ENGLISH FLOUR. (Mrs. Mary Jeanson.) One half pound of soda, crackers rolled to powder under a rolling pin, 1-2 Ib. of flour, 1-2 Ib. of currants well washed and dried, 1-2 Ib. of Sultana raisins or common raisins seeded and chopped, 2 oz. citron, 1-4 oz. taken altogether of cloves, mace and nutmeg, 1-2 Ib. chopped suet (very fine), 10 eggs well beaten, 1-2 pint brandy; stir all well together; if desired, a smaller quantity of the ingredients can be used. Boil full 2 hours scalded. NOTE In all boiled puddings the cloth should be wet in boil- ing water before placing the pudding in, and before turning it out dip in cold water. This process will prevent it from sticking. SAUCE FOR MRS. MARY JEANSON'S ENGLISH PLUM PUDDING OR FOAM SAUCE. One half Ib. of butter, 2 cups white sugar powdered. These should be beaten together to a cream; 1-2 teacup each warm water and brandy to flavor. Stir to a foam; a most delicious sauce. NOTE To make hot brandy sauce, the whole should be boiled a little and the brandy added while hot. BOILED PLUM PUDDING. Stone and cut, but do not chop, i 1-2 Ibs. good Muscatel raisins, and cleanse without cutting i Ib. Sultana rais- ins ; wash and dry 2 Ibs. of Zante currants; cut into small, thin slices 1-2 Ib mixed candied peel, grate the rinds of 2 lemons and i oz. nut- meg ; add i oz. ground cinnamon, 1-2 oz. pounded bitter almonds, 2 Ibs. of finely chopped suet and 2 Ibs of bread crumbs ; mix these ingredients well together, dry. Beat the yolks of 16 eggs and 2 Ibs. of sugar to a froth : beat separately the whites of the eggs to a solid froth ; when this is done, stir i gill of brandy into the dry ingredients, add quickly the beaten yolks and whites, a little at a time, alternately; beat the whole rapidly together till well mixed. Butter well and flour a stout new pudding-cloth or a pudding-mould ; put in the pudding, tie down very tightly and closely. Boil 8 hours. Serve with brandy or lemon sauce. This pudding is enough for fourteen persons. BAKED PLUM PUDDING. Two Ibs. of flour, i Ib. of currants, i Ib. of raisins, i Ib. of suet, 2 eggs, i pint of milk, a few slices of can- died peel. Chop the suet finely, mix it with the flour, currants, stoned raisins and candied peel ; moisten with the well-beaten eggs, and add sufficient milk, to make the pudding of the consistency of very thick batter. Put it into the buttered dish and bake in a good oven from 2 1-3 to 2 3-4 hours, turn it out, strew sifted sugar over SWEET PUDDINGS. 243 it and serve. For a very plain pudding, use only 1-2 the quantity of fruit ; omit the eggs and substitute milk or water for them. The above ingredients make a large family pudding ; for a small one, one-half the quantity will be found ample ; but it must be baked quite i 1-2 hours; large pudding, bake 2 1-2 to 2 3-4 hours; one- half the size, i 1-2 hours. Sufficient for 9 to 10 persons. Season- able in winter. SIMPLE SAUCE FOR ENGLISH PLUM PUDDING (Mrs. Jeanson). Equal quantities of sugar and butter beaten to a foam ; mix together a cupful of hot water and 2 spoonfuls of brandy. Put the sugar and butter mixed in a bqat or bowl, then pour into it the brandy and water and stir it vigorously only once. It foams and looks like snow. Pour brandy over and dredge sugar over the pudding when about to serve at table ; then set it on fire with a match. It is perfectly de- licious. It is what it ought to be, a snow sauce. PLUM PUDDING (Mrs. Cordova, West Indies). Twelve eggs well beaten, i Ib. white sugar, i Ib. flour, i Ib. butter, i Ib. raisins; the sugar and butter must be well stirred together, and after the eggs are beaten, then put them in and stir again, using some flavoring ; boil or bake. Note. Currants may be used in the same way, in- stead of the raisins or plums. PLUM PUDDING (Mrs. E. J. Jackson, Richmond, Va.). Take i quart of leavened dough from yeast bread in the morning. Set it aside until it is nearly time to put it on for dinner, then add a large teaspoonful of brown sugar, i Ib. of stoned raisins and two or three handfuls of well-washed, picked and dried currants, or the currants may be omitted. Bake. Dried whortleberries are very nice to add if fancied. A GRANGER'S currant or dried currant pudding can be made in the same way as the above. When done, all boiled puddings should be dipped into cold water for a moment and allowed to stand a min- ute; take up and turn out on a dish. Eat with wine or brandy sauce. POUND PLUM PUDDING. One Ib. suet, i of currants, i of stoned raisins, 8 eggs, 1-2 grated nutmeg, 2 oz. sliced lemon peel, i tea- spoonful of ground ginger, 1-2 Ib. of bread crumbs to 1-2 Ib. of flour, 1-2 pint milk. Chop the suet finely; mix it with the dry ingredi- ents ; stir these well together and add the well-beaten eggs and milk to moisten with ; beat up the mixture well, and should the above proportion of milk not be found sufficient to make it of the proper consistency, a little more should be added. Press the pudding into a mould, tie it in a flannel cloth and boil for 5 hours, or rather longer, and serve with brandy sauce. Sufficient for 7 or 8 persons. Seas- ooable in winter. It may be baked for 2 hours intead of boiled. 244 SWEET PUDDINGS. PLUM PUDDING WITH RUM. Take 2 peeled, large, ripe and plump apples, cut in small* squares ; 3-4 Ib. bread crumbs, 3-4 Ib. of picked and finely-chopped suet, 3-4 Ib. each of powdered sugar, 3-4 Ib. of well-washed and picked currants, 1-4 Ib. of candied orange peel and citron cut in small slices, 3-4 Ib of seeded raisins and the grated peel of a lemon. Mix the whole thoroughly in a basin with three pounded cloves, a pinch of salt, 6 eggs, i at a time, and 2 spoonfuls of rum. Butter a pudding mould ; fill it with the mixture and tie a cloth tightly over it. Fill a boiling pot 3-4 full of boiling water; put the pudding in it and boil for 3 or 4 hours, keeping the pot replen- ished with boiling water. Turn the pudding out of the mould on a hot dish ; sprinkle the dish with powdered sugar, pour in i glassful of warm rum and light it after putting the pudding on the table. PLUM PUDDING WITH WINE SAUCE. Prepare the pudding as be- fore. For the sauce, put 8 yolks of eggs in a stew-pan, with i cup of finely-pounded sugar, i 1-2 cups of superior California wine and 1-3 the grated peel of a lemon; stir over the fire until the sauce coats the spoon, strain through a fine cloth or hair sieve, and serve the sauce in a boat with the pudding. RICH PLUM PUDDING. One Ib. of flour, dried, i Ib. of currants very carefully picked, washed and dried before the fire ; i Ib. of stoned and chopped raisins, i Ib. of beef suet or marrow picked very fine, 8 eggs, the whites and yolks beaten separately and thoroughly and well-mixed with the flour before any other ingredients are added ; i oz. of candied citron chopped very fine, 2 oz. blanched almonds cut in pieces, a nutmeg and a little new milk or water the less the bet- ter of either ; the milk will make it cut more solid ; but the water will make it more light and hollow. Let it boil 4 hours and serve with sugar sifted over, and wine sauce. CHRISTMAS PLUM PUDDING. One-half Ib. raisins, 1-2 Ib. currants, 1-2 Ib. mixed peel, 3-4 Ib. bread crumbs, 3-4 Ib. suet, 8 eggs, i wine- glass of brandy ; stone and cut the raisins in halves, but do not chop them ; wash, pick and dry the currants, and mince the suet finely ; cut the candied peel into thin slices and grate down the bread into fine crumbs ; when all these dry ingredients are prepared, mix them well together ; then moisten the mixture with the eggs, which .should be well beaten, and the brandy ; stir well, that everything may be thoroughly blended, and press the pudding into a buttered mould, tie it up tightly with a floured cloth and boil for 5 or 6 hours. It may be boiled in a cloth without a mould, and will require the same time for cooking. As Christmas puddings are usually made a few days before they are required for the table, when the pudding is taken out of the pot, hang it up immediately, and put a plate or saucer underneath to catch the water that may drain from it. The SWEET PUDDINGS. 245 day to he eaten, plunge it into boiling water and keep it boiling for two hours ; then turn it out into a mould and serve with brandy sauce. On Christmas day a sprig of holly or some evergreen is us- ually placed in the middle of the pudding and about a wineglass of brandy poured around it, which, at the moment of serving, is lighted, and the pudding thus brought to table encircled in flame. Boil 5 or 6 hours ; 2 hours the day it is to be served. Sufficient for a quart mould for 7 or 8 persons. Seasonable on various festive occasions, particularly on the 25th of December. N. B. Five or six of these puddings should be made at one time, as they will keep many weeks, in cases where unexpected guests arrive, they will be found accepta- ble, and it requires only warming through, a quickly prepared dish. Moulds of every shape and size are manufactured for these pud- dings. A PLAIN CHRISTMAS PUDDING FOR CHILDREN. One Ib. of flour or bread crumbs, 3-4 Ib. of stoned raisins, 3-4 Ib of currants, 1-4 Ib. of suet, 3 or 4 eggs, milk, 2 oz. of candied peel, i teaspoonful of alspice, a pinch of salt. Let the suet be finely chopped, the raisins stoned and the currants picked well, washed and dried ; mix them with the other dry ingredients, and stir all well together ; beat and strain the eggs to the pudding, stir these in and add just sufficient milk to make it mix properly. Tie it up in a well-floured cloth, put it into boiling water and boil for at least 5 hours. Serve with a sprig of evergreen placed in the middle of the pudding and a little pounded sugar sprinkled over it. Sufficient for 9 or 10 children. Seasonable at Christmas. Bake 5 hours. RUM PUDDING (German). Take 8 eggs, divide the yolks from the whites, beat the yolks and mix with sugar, sweet, rich cream and a little flour or corn starch, or rice flour, very little ; put on the fire and, stir till thick ; then take half a small box of gelatine, say 2$c box, and put it in a very small pan with a small portion of water ; put on the fire, but not to boil ; then add it slowly, with the rum, to the above mixture last ; whip the whites of the eggs to a solid froth, and put that on top and bake to a delicate brown. To be eaten cold with red wine or jelly sauce. The wine and sugar to taste. The above proportion can be divided and make two puddings, and season one with rum, brandy or wine, and the other leaving out the spirits, can be flavored with essence of lemon or extract of vanilla to taste. ORANGE PUDDING. Take i Ib. of butter, i Ib. of sugar, 10 eggs, the juice of 2 oranges, boil the peel, then pound it fine and mix it with the juice; add the juice of i lemon , a wineglass of brandy, the same of wine and rose water. If you do not have the fruits, add the extracts. 246 SWEET PUDDINGS. GRANGER ORANGE PUDDING. After peeling and seeding 4 good- sized oranges, cut them up. Add i 1-2 cups of sugar; let them re- main ; stir 2 tablespoonfuls of corn starch into i cup of nearly boil- ing milk or cream ; mix with a little water and the yolks of 3 eggs. When done, let it cool and mix with the orange. Then, with the whites of the eggs and 4 heaped tablespoonfuls of white sugar, make a frosting. Spread over the top of the pudding. Place in the oven for a few minutes to brown. BAKED LEMON PuoorNG. Ten ounces of bread crumbs, 2 pints of milk, 2 ounces of butter, i lemon, 1-4 pound of powdered su- gar, 4 eggs, i tablespoonful of brandy; bring the milk to the boil- ing point, stir in the butter and pour these hot over the bread crumbs; add the sugar and and very finely minced lemon peel ; beat the eggs and stir these in with the brandy to the other in- gredients and bake for half an hour; sufficient for 6 or 7 persons; seasonable at any time. LEMON PUDDING. (Jennie Breek). 5 eggs, 1-2 pound butter, i pound of white sugar, juice of 3 lemons, i pint of cream or new milk, cream the butter by beating it and stir the sugar in it; beat the yolks of eggs smooth, then add the yolks to butter and su- gar; stir it well, then add and beat in the cream, and last stir in the whites of eggs beaten to a snow, and the grated rind of i common lemon. This is enough for 3 puddings. LEMON PUDDING. One half pound of apples minced very fine, 1-2 pound pulverized white sugar, 6 ounces butter, the yolks of eight eggs and the whites of 4, beaten separately, 3 lemons cut in very thin slices (rind and juice and pulp); beat the sugar and butter to a cream, add the yolks of the eggs well beaten, then the whites of four beaten to a stiff froth; mix well, and finally the third lemon; stir the mixture well together, have ready a deep earthen baking dish lined with puff paste, pour in the mixture; bake 3-4 of an hour. Serve cold. VERY RICH LEMON PUDDING. The rind and juice of two large lemons, 1-2 pound of loaf sugar, 1-4 pint of cream, the yolks of 8 eggs, 2 ounces almonds, 1-2 pound of butter melted, mix the pound- ed sugar with the cream and add the yolks of eggs to the but- ter, which should be previously warmed. Blanch and pound the almonds and put these with the grated rind and strained juireof the lemon to the other ingredients. Stir all well together. Line a dish with puff paste, put in the mixture and bake for i hour. Sufficient for 6 or 7 persons; always a seasonable dish LEMON PUDDING. Grate yellow part of the rind (being dried on the stove or sun) and juice of 3 lemons; stir to a cream 1-2 pound of butter, 3-4 pound of powdered white sugar; beat very light six eggs and stir gradually into the mixture. Bake in a buttered dish. SWEET PUDDINGS. 247 AN EXCELLENT LEMON PUDDING. Beat the yolks of 4 eggs, one cup of white sugar, the rind of a lemon being rubbed with some lumps of it to the essence; then put and beat it in a mortar with the juice of a large lemon, and mix all with 4 or 5 oz. of butter warmed. Put a crust into a shallow dish, nick the edges, pour the above mix- ture into it; when served turn the pudding out of the dish. LEMONADE PUDDING. (For Summer.) Make a sufficient quan- tity of lemonade in the usual way, adding the juice of a large Cali- fornia orange to every pint; when cold soak in it thoroughly a French roll or rolls, but don't break them; then stick in their quarters blanch- ed pieces of sweet almonds. LEMON AND CREAM PUDDING. Beat up 4 eggs, strain them, add a teacupful of fine white sugar, 1-2 rind of lemon, i pint of new cream. Line a pudding dish with puff paste, put in the above and bake 1-2 hour. CALIFORNIA APPLE PUDDING. Pare and grate 3-4 pounds of juicy apples, put to them 6 ounces of butter, beat to a cream; 4 eggs beat, 2 soft biscuits pounded, the rind of a lemon grated, sugar to taste, a spoonful of brandy, another of orange flower water; bake in a puff paste marked on the border, and when done strew candied lemon or orange peel sliced over the top; a little lemon juice or ci- der may be added if the apples are too mellow. AN EXCELLENT APPLE PUDDING. Pare and core and stew the apples in a stew pan with cinnamon, 2 or 3 cloves and the grated rind of a lemon. When soft sweeten them to taste. Pulp them through a seive, add the yolks of four eggs, i cup of butter, the grated peel and the juice of a lemon; mix the ingredients well and bake for an hour in a dish lined with good puff paste. PIPPIN PUDDING. Boil 8 apples well, take out the cores, put in 3-4 pint of milk, thicken with 4 eggs, a little lemon peel and sugar to taste; put pie paste around the dish; bake in a slow oven, grate suo^ar over it and serve hot. BAKED APPLE PUDDING. Take 12 large apples, wash them and boil as for sauce; grate in 4 sweet biscuits and the rind of a lemon, squeeze in the juice and add 4 whole eggs, 2 spoonfuls batter, sweeten to taste and bake it with a thin puff paste at the bottom of the dish. APPLE DUMPLINGS OR PUDDING BOILED OR BAKED. Peel, cut and core the desired quantity of apples, cover with the fruit for boiled pudding, tie up in a cloth and boil till done or baked; better boiled and kept in the cloth hung up for 4 or 6 weeks. They may be rewarmed by simply putting the cloth containing the pudding in boiling water for 10 or 15 minutes, when serve with butter and brown sugar. 248 SWEET PUDDINGS. NOTE The crust should be rolled out thin, the apples cut up rather small and set thickly over the paste, then rolled up and put in a cloth and sewed. BOILED APPLE PUDDING. Apples, butter crust, sugar to taste, i small teaspoonful of finely minced lemon peel, 2 tablespoonfuls of lemon juice; make a butter crust or a suet one, using for a moder- ate sized pudding from 3-4 to I pound of flour with other ingredi- ents in proportion. Butter a basin, line it with some of the paste, pare, core and cut the apples into sh'ces and fill the basin with these; add the sugar, the lemon peel and juice and cover with crust; pinch the edges together, flour the cloth, place it over the pudding, tie it securely and put it into plenty of fast boiling water. Let it boil from i 1-2 to 2 1-2 hours, according to size; then turn it out of the basin and send it to the table quickly. Apple puddings may also be boiled in a cloth without a basin, but when made in this way must be served without the least delay, as the crust so soon becomes heavy. Apple pudding is a very convenient dish to have when the dinner hour is rather uncertain, as it does not spoil by being boiled an extra hour. Care, however, must be taken to keep it well cov- ered with water all the time and not allow it to stop boiling. Boil from i 1-2 to 2 1-2 hours, according to the size of the pudding and quality of the apples. Sufficient with i pound of flour for 7 or 8 persons. ICED APPLE PUDDINGS. (French Recipe after Careme.) -Two dozen apples, a small pot of spiced jam and 1-2 pound of sugar, i large juicy orange or 2 small ones; 1-4 pound preserved cherries, 1-4 pound of raisins, i ounce of citron, 2 ounces of almonds, i gill of curacoa, i gill of marasquino, i pint of cream. Peel, core and cut the apples into quarters and simmer them over the fire till soft, then mix with them the apricot jam and the sugar, on which the rind of the orange should be previously rubbed; work all these ingredients through a sieve and put them into a freezing pot. Stone the raisins and simmer them in a little syrup for a few min- utes; add these with the sliced citron, the almonds cut in slices and the cherries drained from their syrup to the ingredients in the freez- ing pot; put in the curacoa and marasquino and freeze again; add as much whipped cream as will be required; freeze again and fill the mould; put the lid on and plunge the mould into the ice pot containing pounded ice and saltpetre, cover it with a wet cloth, where it should remain until wanted for the table. Turn the pud- ding out of the mould on a clean and neatly folded napkin, and serve as sauce a little iced whipped cream in a sauce tureen or glass dish; 1-2 hour to freeze the mixture. APPLE SOUFFLE OR STEAMED PUDDING. Seven or 8 rich, juicy ap- SWEET PUDDINGS. 249 pies, i 1-4 cup of bread crumbs (fine and stale), 5 eggs, i 1-2 cup of sugar, 2 heaped teaspoonfuls butter, cinnamon or nutmeg and a pinch of grated lemon peel. Pare, core and slice the apples, and stew in an enameled kettle, with a very little water, until they are ten- der. Take up and mash the pulp, then stir in sugar and butter while hot. When cold stir in the well-beaten yolks of the eggs, and then the whites beaten to a solid froth, then the stale bread crumbs ; then the flavoring, and beat vigorously for 4 or 5 min- utes, until the mixture is reduced to a custard ; put in a buttered dish and bake in a moderate oven i hour. Ten minutes before you take it out remove the cover. This will prevent the forma- tion of a crust on top, and the pudding will be more succulent. Eat while hot with honey and butter. A GRANGER'S NICE BAITER PUDDING. Five cups of milk, 5 cups of flour, 5 eggs, beaten smoothly; salt to taste. Stir and beat till free from lumps. Bake in buttered shallow pudding dishes. Eat with cream, sugar and grated lemon peel. APPLE AND RICE PUDDING FOR INVALIDS. Boil 1-2 ounce of good, sound rice in a gill of milk till very soft, then add a little sugar, a little cinnamon, a small piece of butter and a pinch of salt. Then pare, core and slice a medium-sized, good apple and put into a stew-pan with a little butter, a little sugar and a drop of water; simmer till tender, then put the apple into a deep dish. Mix an egg with the rice and pour it over the apple and bake for 10 minutes in a slow oven. If preferred, the pudding can be made plain. RICH SWEET APPLE PUDDING Half Ib. each of sugar, suet, currants, i spoonful butter, i teaspoonful salt, i tea spoonful grated nutmeg, i wineglass of brandy; the suet chopped fine, i cup of sweet milk; all well mixed, into which stir 8 or 10 sound mellow apples chopped fine. Bake in a large pan or pudding dish; mix thoroughly the ingredients. RUSK. PUDDING. According to the size of the dish you wish to fill, take as many rusks as will barely fill it, butter the dish, spread the rusks pretty thickly with butter or beefs marrow, and lay them in a dish; strew over each layer fine loaf sugar sifted, currants, citron, orange and lemon peel, shred fine, a few California sweet almonds, blanched, nutmeg and pounded cinnamon. Pour over the whole a rich, un- boiled custard, in the proportion of i pint of milk, fresh and sweet ; 1-2 cupful of cream, 3 whole eggs and 3 yolks, and a spoonful of ratafia. Steep at least 2 hours, and as much longer as the weather will admit, then bake in a moderate oven till it has assumed a fine brown color, which will be in 3-4 of an hour. A SUPERB PUDDING.T Ten ounces bread crumbs, 8 ounces chop- 2 S SWEET PUDDINGS. ped suet 2 ounces pounded sugar, the grated peel and juice of lem- ons, 3 eggs and a little salt. Mix all well together, put it into a mould that will just hold it and boil for 3 hours. Serve with clear wine sauce. YANKEE PUDDING (Ella Drummond). Four eggs, 3 coffee cups of flour, 2 of sugar, i oz. butter, i cup sour milk, i teaspoonful sal- eratus (it is an improvement to dissolve this in vinegar). Mix thor- oughly and bake as you would cake. To be eaten with sauce. PUDDING A LA RF.INE. Butter and paper the moulds, fill up with cake or bread crumbs ; when full pour some custard in until it will hold no more. This may be flavored with any white liquor or any es- sence you please, for instance, citron (then it is called pudding a la Reine au citron), or orange. Use peel thickly sliced, and so on or any flavor you may give it. FIG PUDDING No. i. Chop fine i Ib. of very good white figs, with 4 oz. suet chopped as fine as possible ; dust them with a little flour as you proceed to bind them together ; then take i Ib. of fine bread crumbs and 3 oz. of sugar. Beat 2 eggs in a teacupful of milk and mix all well together. Boil for 4 hours. If you choose, serve it with brandy sauce. FIG PUDDING No. 2 Half Ib. chopped figs, 1-2 pint of milk, 2 oz. mutton suet chopped fine, 5 eggs, i teaspoonful soda, i cup sugar, 1-2 pint Jamaica rum, 2 cups bread crumbs. Mix thoroughly, place in a mould and boil 5 or 6 hours. QUINCE PUDDING. Parboil the quinces till tender, pare them thin scrape off the pulp, mix it with plenty of sugar and add a little ginger and cinnamon. To i pint of new, rich cream put the yolks of 3 or 4 eggs and stir therein quinces till they are sufficiently thick ; butter your dish, pour in the pudding and bake it. PEACH PUDDING. Pour a pint of hot cream over what would fill a cup, of bread crumbs, and cover the basin. When cold, add the beaten yolks of 4 eggs, i glass of white wine or sweet cider, and best sugar to paste. Scald a dozen of fully ripe peaches, cut them, take out the kernels and pound the whole in a mortar. Mix them with the ingredients and the beaten whites of the 2 eggs, and bake in a dish with a paste border. PEAR PUDDING. Coddle 6 large pears in vine leaves covered with water, so gently that they may be rendered soft in the inside without breaking the skins, then peel them and take the pulp from the core with a teaspoon. Press it through a colander, add thereto 2 spoon- fuls of orange flower water, 3 eggs, beaten ; a glass of sweet wine, i pint of scalded cream, sugar and nutmeg. Add some lemon and orange peel chopped fine and citron in slices. Lay a thin paste at the bottom of the dish and around its sides; pour in the pudding. Bake it nicely. SWEET PUDDINGS. 251 RHUBARB PUDDING. Wash and peel the desired quantity of the sticks of green rhubarb, put them into a stew pan with the juice of a lemon, a little cinnamon and as much sugar as will sweeten it. Set it over a fire and reduce it to marmalade; press through a hair sieve, add the yolks of 4 eggs and i white, i cup of butter, 1-2 nutmeg and the peel of a lemon grated. Beat all well together, line the inside of a dish with good paste, put in the pudding and bake it 1-2 hour. HUCKLEBERRY PUDDING. One pint milk, 2 eggs, i quart flour, or enough for a thick batter; i gill baker's yeast, i teaspoonful of salt, i teaspoonful soda dissolved in boiling water, nearly a quart of berries well dredged with flour. Make a batter of the eggs, milk, flour, yeast, salt, soda, and set it to rise in a warm place for 4 hours. When you are ready to boil it, stir in the dredged fruit quickly and lightly. Boil in a buttered mould or floured cloth for 2 hours. This will be found lighter and more wholesome than boiled pastry. Eat hot with sweet sauce. RASPBERRY PUDDING. Put a quart of ripe raspberries with a cof- fee cupful of sugar in a deep dish; as you put in the raspberries break them slightly with the back of a wooden spoon. Whip six eggs very light and mix them with a pint of new cream or rich un-' skimmed milk; add 3-4 cup of sugar and some nutmeg grated. Then pour this over the berries. Put the dish immediately into a moderate oven and bake 1-2 hour. Similar puddings may be made in the same way with currants, cherries, &c. When baked the dish should be set on ice, or where it will become cold before eating it. BAKED GOOSEBERRY PUDDING. Gooseberries, 3 eggs, i 1-2 oz. butter, 1-2 pint of bread crumbs, sugar to taste. Put the gooseber- into a jar, previously cutting off the tops and tails; place this jar in boiling water and let it boil until the gooseberries are soft to a pulp, then beat them through a coarse sieve, and to every pint of pulp add 3 well whisked eggs; 1-2 ounce of butter, 1-3 pint of bread crumbs and sugar to taste; beat the mixture well, put a border of puff paste round the edge of a pie dish, put in the pudding; bake 40 minutes; strew sifted sugar over and serve. Bake 40 minutes. Sufficient for 4 or 5 persons. CORN MEAL PUDDING. Two quarts of boiling milk, stir in t\vo cups of corn meal, 2 spoonfuls of flour, 1-2 cup of molasses, three pints of sweet apples sliced and 2 spoonfuls of butter; bake 3 hours. CORN MEAL PUDDING No. 2. Take i quart of sifted cornmeal, i cup of fresh butter and stir in gradually to a quart of boiling milk; adding the grated rind of a lemon or orange. Squeeze the juice from the orange, 11-2 cup of brown sugar, and stir that in also; add a large teaspoonful of ground cinnamon. Have ready i pound of raisins 2 S 2 SWEET PUDDINGS. seeded and cut in two and well rolled in flour to prevent their sink- ing; beat 6 eggs till very smooth and gradually stir them in, and the raisins, which should be dropped in a few at a time, and the whole mixture stirred very hard. Dip the pudding cloth into a pot of boil- ing water, shake it out and dredge it with flour. Spread out the cloth in a deep empty basin or pan and pour in the pudding. Tie it firmly, leaving room for it to expand in boiling. Lay it in a pot of hot wa- ter and let it boil 4 or 5 hours, turning it over several times while boiling; pour in more boiling water, as it boils away. A kettle should be kept for the purpose. When done take off the pudding and dip it in cold water for a moment before you untie the cloth. Turn on a dish and serve. It should not be taken up till the minute it is wanted. Eat with butter, white sugar, nutmeg and lemon or orange juice beaten together to a light cream or wine sauce. 'What remains may be tied, kept in a tin bucket in a cool place and boil i hour for the next day's dinner. In making it you can use 1-4 Ib. of minced suet as fine as possible instead of butter. CORN MEAL FRUIT PUDDING. Six coffee cups -of milk, 2 teacups of white corn meal, one coffee cup of wheat flour, 5 eggs well beaten, i coffee cup of white sugar, 3 large tablespoonfuls melt- ed butter, 1-2 pound of Sultana raisins or seeded ones clipped in 2 or 3 pieces, 2 even teaspoonfuls of salt, 1-2 teaspoonful each of mace and cinnamon, i teaspoonful of soda dissolved in 2 table- spoonfuls of boiling water, 2 teaspoon e removed by pressing them against the pie or dish, then pierce the top a number of times with a fork. Glaze with a feather dipped in new milk, and bake in a moderate oven till of a light brown. COCOANUT PIE. One-quarter Ib sweet butter, 1-2 Ib. powdered white sugar ; beat the butter and the sugar well together until it forms a thick cream, then add 4 well whisked eggs, whites and yolks beaten together; 1-2 pint grated cocoanut; i quart sweet milk, beaten well together; have ready some nice puff paste, line your patty pans and fill them nearly full of the mixture. Bake in a moderate oven. CROQUETTE OF FRESH WALNUTS. Take about 60 English walnuts when they are just ripe enough to leave thi shell by carefully cutting it in two; then take off the white skin that covers the fruit, keep clean in a cloth, then drop them in cold water, drain them on a nap- kin, boil the desired quantity of sugar moistened with some cold water, and boil it until it becomes a little brittle when dropped in cold water, then, with the kernels of the walnuts dipped from wooden tongs (for the purpose) into the candy, then place the walnut kernels so dipped into a mould slightly oiled, when the whole has been used and the kernels are cool and hard, fill the mould with whipped cream seasoned with a little brandy and sugar, and place some strawberries on the top and serve. Note. Almonds, oranges and other fruits may be treated in the same manner as the walnuts, and also green almonds. COCOANUT PIES. One cup rasped cocoanut soaked in milk, 3 pow-? MT5AT AND SAVORY PIES. 3OT dered crackers or 2 tablespoonfuls corn starch, 3 eggs, a little butter and salt, add sugar if wanted ; grated rind of lemon improves. Bake without upper crust. CREAM PIE. A rich crust, 4 eggs, i cup each of sugar and flour, 2 tablespoonfuls baking powder, i pint of cream or milk, 2 eggs, i cup of sugar, 2 heaped teaspoonfuls corn starch. Crust is to be baked in round tins. This makes 3 layers. When cold spread cream between as you do in jelly cake. The cream should be cooked by itself. Mrs. L. M. Kellogg. LEMON CREAM PIES (Mrs. Lane, Panama). To 3 spoonfuls moistened corn starch, pour i quart warm water and add 3 cups fine white sugar, the juice and peel of 3 lemons, 3 beaten eggs, a little salt. Bake between 2 rich pie crusts. RICE PIE (Mrs. Ewing). 'Two pints of milk boiled, i small tea- cup of rice flour mixed in very little cold water ; add to the boiling milk 2 tablespoonfuls of butter. When cold add 5 well-beaten eggs, sweeten to taste, flavor with vanilla and bake in a moderate oven. CUSTARD PIE. Beat 7 eggs, sweeten a quart of milk that has been boiled and cooled. A stick of cinnamon or a bit of lemon peel should be boiled in it. Sprinkle in a saltspoon of salt, add the eggs and a grated nutmeg, stirring the whole together. Line two deep plates with good paste ; set them in the oven 3 min- utes to harden the crust, then pour in the custard and bake 20 minutes. SWEET POTATO PIE (Southern.) Wash, peel and boil your pota- toes till soft, and strain them; to each Ib. allow 12 oz. sugar, 8 oz. butter, 2 cups of cream or new milk, 6 eggs well beaten, some cinnamon and nutmeg. Beat all thoroughly till smooth, then stir in a wineglass of brandy. Line your plate or dish with a crust and bake in a moderate oven till half done, then when cold pour on the potatoes and bake a light brown. Serve cold. SWEET POTATO PIE (grated). Boil the potatoes, when perfectly cold grate them, then rub in a large cup of sugar, 2 large spoon- fuls of butter ; beat to a cream ; add two teaspoonfuls of ground cinnamon, 1-2 grated nutmeg, i pinch of salt, the juice and the yellow grated off of a lemon, the yolks of 4 eggs beaten. Add gradually to the grated potato, then add the whites beaten solid ; 2 teaspoonfuls cream or rich milk ; pour into a pie dish lined with a short crust and bake. Eaten cold. GEORGIA. SWEET POTATO PIE. Boil 2 pounds of sweet potatoes soft, skin and mash them smoothly, add i quart of new sweet milk, 5 eggs and a teacupful of butter; cinnamon and nutmeg to taste; last, stir in one cup of good whiskey and 2 cups of sugar ; this makes a soft batter. Have i rich under-crust made and fill with the batter. Bake a rich brown. 3O2 MEAT AND SAVORY PIES. A RICH VEAL PIE. Cut steaks from a neck or breast of veal, season them with pepper, salt, nutmeg and a very little clove in pow- der. Slice 2 sweet breads and season them in the same manner ; lay a puff paste on the ledge of the dish, then put the meat, yolks of hard eggs, the sweet bread and some oysters up to the top of the dish. Lay over the whole some very thin slices of ham or middlings, and fill up the dish with water ; cover, and when it is taken out of the oven pour in at the top through a funnel a few spoonfuls of good veal gravy and some cream to fill up, but first boil it up with a tea- spoonful of flour, add truffles, &c., if approved, in pieces, according to the size of the pie ; place them in first, then some artichoke bot- toms, cut in 4 pieces each, next some tops of asparagus, parsley, onions, mushrooms, yolks of hard eggs and fine meat balls. Steam the whole with pepper and salt ; put in plenty of water, cover the pie and bake it 2 hours. On taking it out pour in some rich veal gravy thickened with cream and flour. VEAL (or chicken) AND PARSLEY PIE. Cut some slices from the leg or neck of veal ; if the leg, from the knuckle, season with salt, scald some parsley that is picked from the steins and squeeze it dry, cut it a little and lay it at the bottom of the dish, then put the meat, and so on, in layers. Fill the dish with new milk, but not so high as to touch the crust. Cover it, and when baked pour out a lit- tle of the milk and put in 1-2 pint of good scalded cream. Chicken may be cut up, skinned and made in the same way. HERRING AND LEEK PIE. Clean and skin the white part of some large leeks, scald in milk and water and put them in layers into a dish, and between the layers 2 or 3 salted herring or sal- mon in pieces; 1-2 pound which has been soaked for 24 hours before ; cover the whole with a good plain crust. When the pie is taken out of the oven lift up the side crust with a knife and empty out all the liquor, then pour in 1-2 pint scalded cream. VEAL PATTIES. Mince some veal that is not quite done with a little barley, lemon peel, a scrape of nutmeg and a bit of salt; add a little cream and gravy ; first moisten the meat, and if there is any ham scrape a little and add to it. Do not warm it till the patties are baked. CRITTEN OR CRACKLING PIE. When a bacon hog is killed the in- ward fat is melted for lard and strained off. What remains in the strainer is called critten or crackling, to i pound of which add i Ib. of currants and 1-2 pound of plums, the latte" stoned and chopped ; x pound of apples chopped fine, i pound c ambs of bread, the yolks MEAT AND SAVORY PIES. 303 of 2 or 3 eggs, candied lemon and orange peel, i ounce each, a lit- tle ginger, nutmeg and allspice. Some add to this the lean meat of the hog chopped fine or pounded. As it is but a homely dish a plain crust will suffice made of lard or drippings, with the addition of a little butter. However plain the ingredients a good cook will make it light and well flavored. The crust should be raised and is usually baked in a pudding dish ; if preferred may be made in small tins or saucers. SWEET BREAD PIE. Lay a puff paste 1-2 inch thick at the bottom of a dish and forcemeat around the sides ; then put the batter in a mould or on a dish, leaving a hole in the middle for sweet breads, or fragments of fine chopped chicken. If wanted brown, bake it in a mould ; when done take out the inside sufficiently to admit the ragout TOMATO MEAT PIE. Cover the bottom of a pudding dish with stale bread crumbs, then have some cold mutton chopped fine ; make a layer of this on the crumbs, then a layer of sliced ripe tomatoes, then over this a layer of bread crumbs, another of meat and then a layer of sliced tomatoes, then cover with bread crumbs and bake un- til the crust is a beautiful brown. The different layers should be seasoned as you make them with salt, pepper and bits of butter. It should be seasoned rather light. Serve hot. HAM PIE. Make a crust the same as for soda biscuit, line your dish, then put in a layer of potatoes sliced thin, pepper and salt and a little butter, then a layer of lean ham ; add considerable water and you will have an excellent pie. SEA PIE. Put 2 pounds of beefsteak into a stew pan with a little celery chopped up or a pinch of ground celery seed, a small onion cut in slices, a teaspoonful of chopped parsley, season with pepper salt; put in this 6 larks dressed for roasting them, make a paste of suet abqutone inch thick and round like the stew pan ; put a cupful of water in the stew pan and cover the larks with the paste, pressing it against the sides of the stew pan ; simmer for i hour and serve by putting a knife round the sides of the stew pan to detach the paste, and turn it over on the dish. MUTTON PIE. The remains of a cold leg of mutton, loin or neck, pepper and salt to taste, 2 blades of pounded mace, i dessert spoon- ful of chopped parsley, i teaspoonful of minced savory herbs when liked, a little minced onion or shalot, 3 or 4 potatoes, i teacupful of gravy. Cold mutton may be made into very good pies if well seasoned and mixed with a few herbs. If the leg is used, cut it in very thin slices ; if of the loin or neck, into thin cutlets. Place some at the bottom of the dish ; season with pepper and salt, mace, parsley and herbs ; then put a layer of potatoes sliced, then more 304 MEAT AND SAVORY PIES. mutton, and so on, till the dish is full ; add the gravy, cover with a crust and bake for i hour. Seasonable at any time. LAMB PIE. Make it of the loin, neck or breast. The breast of house lamb is one of the most delicate things that can be eaten. It should be lightly seasoned with pepper and salt ; the bone taken out, but not the gristles. A small quantity of jelly should be put in hot, but the pie should not be eaten till cold. Put in two spoonfuls of water before baking. Grass lamb makes an excellent pie, and may be either boned or not, but not to bone it is perhaps the best. Season only with pepper and salt. Put two spoonfuls of water and as much gravy when it comes from the oven. N. B. Meat pies being fat, it is best to let out the gravy on one side and put it in again by a funnel, at the center, and a little more may be added. MEAT PIES. It is important to have a hole in the top crust. BONED BEEFSTEAK PIE. Cut the skins from the fat of rump steaks, beat them, put them over the fire with a little butter, pepper, lemon juice and shalots chopped fine ; when half-done, lay them in a dish till cold. Blanch and strain some oysters and preserve the liquor ; put a layer of steaks at the bottom of the pie, another of oysters over that, and so on, alternately. When done, put in some gravy with the oyster liquor and catsup. PODOVIES OR BEEF PATTIES. Shred underdone dressed beef with a little fat, season with pepper and salt and a little shalot or onion. Make a plain paste, roll it thin, cut it into shape like an apple puff; fill it with the mince, pinch the edges and fry them a nice brown. The paste should be made with a little butter, eggs and milk. TURKEY PATTIES. Mince some of the white part, and with grated lemon, nutmeg and salt, a very little white pepper, cream and a very little butter warmed. Fill the patties. SOUTHERN POTPIE. Boil the backbone of a hog a little ; then chop it up, leaving two joints in a piece ; then line a large pan or Dutch oven with a rich pie paste and put the bone in with pepper and salt, or, if the bone be salted, very little is needed. Chop some pieces of fat, unsalted pork, the best, and put in. Skim the rich portion or foam all off of the broth in which the meat has been boi'ed and pour that over the meat until it is two-thirds full ; then put a short paste cover over it. Make a hole with your finger for the soup to come out when it boils. Bake moderately. When a nice brown take it up and serve cold for dinner. It can be rewarmed if some portion remains uneaten. VEAL POTPIE (Rizpah). Slice thinly 2 Ibs. of veal and boil in water till tender, season and add 6 potatoes sliced ; boil until done and pour into a deep pan ; stir in 2 spoonful of flour and cover with a biscuit crust. Bake a light brown. Be sure to have plenty gravy in the pie. MEAT AND SAVORY PIES. 305 CHICKEN PIE (Mrs. B.) Cut up your chickens and season them with salt, pepper and parsley. If they are old, parboil them a few minutes and save the water to put in the pie. Make a moderately rich paste and cover the sides and bottom of a depth with it. Then put in alternate layers of chicken, 6 hard-boiled eggs cut in slices, butter, pepper, celery and a little flour from a dredging-box. Fill the dish 2-3 full of cold water and add 1-2 cupful of cream or milk. Put on a top paste and the pie round the edge, and make opening in the middle with a knife. It will require i hour to bake. A few slices of lean bacon is an addition liked by many persons. If oysters are in season they are nice. Put in alternate layers with the chicken. VIRGINIA CHICKEN PUDDING (Colonial). Cut up two young chickens as for frying. Season well with salt, pepper, parsley, buter and an onion shred fine. Make a batter of a quart of new milk, 6 eggs well beaten, 9 tablespoonfuls of flour; stir till perfectly smooth. It too thick, thin with milk. When tender, take up the chicken from the stewpan, leaving out the necks ; place the pieces in an earthen dish ; pour over the batter and bake till the pudding is firm. It should be eaten immediately, as standing injures it, by falling and becoming tough. A tureen of rich sauce should accompany it, using as much of the broth in which the chicken was stewed as may be needed for the foundation of the gravy. Add catsup of any kind. Instead of chicken or combined with chicken, oysteres, beef- steak, veal or any kind of game may be used. How TO MAKE A SOUTHKRN CHICKEN PIE. Cut up some tender, fat, young chickens ; stew them slowly in water till done, with butter, pepper, salt, and if liked, a bit of onion and some thin slices of sweet pork or bacon cut up in fillets. To make the crust of the pie, stir up flour and cold water together with a little salt. Stand in a cool place and on a marble board, if you have one ; roll out the dough " as thin as air/' then have some sweet butter and fresh mut- ton suet that has been strained from the sediment, both perfectly cold, put the finger in and fleck the dough all over with dots of butter and suet, roll it over evenly, and then roll the dough out thin again and fleck it with bits of butter and suet as before, up to fifteen times, if you like it, but once or twice will do. Then make tlv dough into oblong cakes about the size of a large saucer and ' the bottom of the dish and sides, which should be wide and , then put in your meet carefully, pour over plenty of the rich .ivy, and some more pieces of butter on the top. The chicken -ravy should be cold, then put on your top crust, make a hole in t'ae top 306 MEAT AND SAVORY PIES. large enough to put yorfr finger in. When you are going to set the table for dinner put your pie in a moderate oven, and hasten the fire a little, and your pie will be ready. Serve hot in the same dish. The crust will be almost as light as snow flakes. Note. Handle the dough as little as possible. Let the wind blow on it in a cool place. Some dredge a little flour over the flecks of butter and suet each time before turning the dough over. CHICKEN PIE. Cut up young chickens in proportion to the large- ness of the pie ; season with pepper and salt and a little mace and nutmeg, all in the finest powder (likewise a little cayenne, if approved). Put the chicken with slices of ham or fresh gammon of bacon, force meat balls and hard eggs by turns in layers. If it is to be baked in a dish, put in a little water, but none if it be a raised crust. By the time time it returns from the oven have ready a gravy of knuckle of veal or a bit of the scrag, with some shank bones of mutton seasoned with herbs, onions, mace and white pepper. ^If it is not to be eaten hot, you may add truffles, mosels, mushrooms, etc., but not, if to be eaten cold. If it is. made in a dish, put in as much jelly as will fill it; but in raised crust the gravy must be nicely strained, and then put in cold as jelly. To make the jelly clear, you may give it aboil with the whites of two eggs, after taking away the meat, and then run it through a fine lawn sieve. CHICKEN PIE (Mrs. Hobson, San Jose, Cal.). Cut up the chicken and parboil it ; then make a rich crust and line the sides of a bake- pan with it, then put in a layer of chicken, put in pieces of butter, some pepper, a little salt ; then make some dumplings and drop a layer of them over the chicken, then add another layer of chicken, etc., and continue till the pan is full, and let the last layer be of chicken. Pour in till nearly full some of the liquor in which the chicken was boiled, then put on a top crust, make a hole in it and bake in a moderate oven, and as the liquor boils down pour in some more of the liquor through the hole in the top by a funnel. CHICKEN PIE WITH RICE (Mrs. B.) Cut up the desired number of young chickens and drop them into a saltish water for 30 minutes. Have ready 2 quarts boiled rice, not steamed, into which stir 11-4 Ibs. butter, i quart of milk, a little salt and 6 well-beaten eggs. Pour into your baking dish 1-2 the quantity of this mixture and a few slices of ham in it, then pour in the remainder of the rice and eggs, and rub a little flour and milk smoothly together and put on the top to make it brown nicely. This pie is sufficient for twenty persons. THE OLD VIRGINIA POTPIE (Colonial). This old-fashioned and incomparable pie is best made in a deep Dutch oven, whether large or small, to suit the number of guests or persons expected to par* MEAT AND SAVORY PIES. 307 V take of it. Line the sides of the oven with the rich pie paste, which should be 1-2 inch thick ; then lay the chicken, backbone or spare- ribs chopped in joints 2 inches long, or all may be used together, chicken, etc., which should have been previously parboiled in saltish water till 1-2 done. When this is done sprinkle over the meat some pepper and bits of sweet butter, then a layer of very thinly sliced Irish potatoes, some pork chopped very finely, an onion or two in slices, and some add a few fresh oysters or mushrooms, then potato dumplings made according to the recipe given for dumplings for chicken pie; but these form modern additions to the time-honored and matchless potpie of our revolutionary sires, and was doubtless often eaten in the White House in the days of our first Presidents. It is a homely dish, but a very appetizing one; but no housekeeper should be at a loss how to make it. When the meat and layers of the other ingredients have filled the oven rather more, than even full, pour in the broth in which the meat has been boiled, to form the gravy, about three parts full, sprinkle a little flour over it, then lay over the meat an upper crust 1-4 inch thick; making a hole in it at the top to pour in more broth when needed, through a funnel; then put on the oven lid moderately heated, and then put on some burn- ing coals and bake a nice brown. When done remove the upper crust carefully. Take up the meat gravy in a bowl in order not to break the crust at the sides; lay this crust on the bottom of a hot dish, then the meat, etc., on this, very nicely, then pour the gravy over, then cover the whole with the crust. Serve hot. STEAK AND PLOVER PIE. Line basin with paste ; then put in a slice of rump steak well seasoned with salt and pepper over a plover with the bird inside and dressed as for roasting, another steak over it, all seasoned with salt and pepper only. Add a gill of beef gravy, then cover with paste and boil 11-2 hours. The flavor of the plover will make the steak delicious. GREEN GOOSE PIE. Bone two young green geese of good size, but first take away every pin-feather and singe them nicely ; wash them clean and season them high with salt, pepper, mace and al- spice ; put one inside the other and press them as close as you can, drawing the legs inward. Put a good deal of butter over them and bake them either with or without crust ; if the latter, a cover to the dish must fit close to keep in the steam. It will keep long. PIGEON PIE. If it be eaten hot, have a rich, flakey crust; if in- tended to be eaten cold, a thick crust is preferable, but should be equally rich, or nearly so. Butter the dish and lay a crust round the sides and on the edges; at the bottom of the dish a fine beefsteak seasoned with pepper and salt ; then the birds rubbed with pepper and salt inside and out, and a piece of butter in each. (Some prefer 308 MEAT AND SAVORY PIES. to add the liver chopped up with parsley.) Lay the breasts downward, to keep them juicy, a litttle ham is laid on each pigeon and a hard- boiled egg between each two ; but neither of these is necessary, and by some persons are considered no improvement. Putin half pint of gravy or broth and have ready a little more to pour in boiling hot at an aperture in the top of the pie, when it comes out of the oven. Season the gizzards, and, if you cut them off, two joints of the pin- ions, and lay them in the middle of the dish ; lay on the top crust and make a hole in the center, wherein may be stuck some of the feet nicely cleaned. Wash the crust with the yolk of an egg well beaten. One hour and a half will bake a pigeon pie, unless very large indeed. GIBLET PIE. After very nicely cleansing goose or duck giblets stew them with a small quantity of water, onion, black pepper and a bunch of sweet herbs till nearly done; let them grow cold, and if not enough to fill the dish, lay a beef, veal or two mutton steaks at the bottom, or more. Put the liquor of the stew to bake with the above, and when the pie is baked pour into it a large teacupful of cream. Sliced potatoes added toil eat extremely well. LOBSTER PIE. Boil 2 or 3 small lobsters, remove the tails, cut them in two, take out the insides, divide each into 4 pieces, lay them in a small dish, then put in the meat of the claws and that which has been picked from the body, clear the latter of the finny parts and take out the substance, beat the spawn in a mortar, do the same by the shells, set them on to stew with some water, 2 or 4 spoonfuls of vinegar, pepper, salt and pounded mace, and add a piece of but- ter rolled in flour ; when the goodness of the shell is extracted give the whole a good boiling and strain it into the dish ; strew some crumbs over it and cover it with a paste. Bake it slowly and take it out as soon as the crust is done. OYSTER PIE. Take out the liquor in opening the oysters, strain, beard and parboil the fish ; do the same with sweet breads, which last must be cut in slices and disposed with oysters in layers, seasoned lightly with salt or not, pepper and mace. Put 1-2 teacupful of the liquor and as much gravy into the dish ; cover the oysters with crust and bake the pie in a slow oven. On taking it out add a cup- ful of cream, some nice oyster liquor and a cupful of white gravy, warm, but not boiling. MINCED PIE WITHOUT MEAT OR APPLES. One teacup seeded raisins, i teaspoonful molasses, i teacup sugar, i teacup water, 1-2 teacup cider vinegar, 1-2 teacup melted butter, 3 soda crackers rolled, 1-2 teaspoonful cloves, i teaspoonful cinnamon. MINCED PIES. Boil 4 Ibs. lean beef and chop it fine. Pick and chop 3 Ibs. suet, wash 2 Ibs. currants, i of raisins, grate the peel of MEAT AND SAVORY PIES. 309 2 lemons and add the juice; i oz. sliced citron, 12 large apples chopped fine. Mix these ingredients with 3 Ibs. sugar, 2 gills wine and 2 gills brandy, a little sweet cider and nutmeg, mace, spice and cloves. Bake in a puff paste between 2 crusts. MINCED PIES (Mrs. Lane, Panama). Seven cracker soaked in 2 cups of boiling water, i cup of vinegar, the grated rind and juice of 2 lemons, 2 cups sugar, i cup molasses or honey, t cup melted but- ter, with salt and spice to taste. MINCED PIES \\TIHOUT MEAT. Of the best apples, 6 Ibs. pared, cored and minced ; of fresh suet and raisins stoned, each 3 Ibs. ; like- wise minced ; to these add of mace and cinnamon 1-4 oz. each and 8 cloves in finest powder ; 3 Ibs. of the finest white sugar ; i spoonful salt, the rinds of 4 and juice of 2 lemons, 1-2 pint of port, the same of brandy. Minced well and put in a deep pan. Have ready washed and dried currants, 4 Ibs., and add as you make the pies some candied fruit. LEMON MINCED PIE. Squeeze a large lemon, boil the rind till ten- der enough to beat to a mash, add to it 3 large apples and 4 oz. suet, 1-2 Ib. currants, 4 oz sugar; putinthe juice of the lemon and candied fruit as for other pies. Make a short crust and fill the patty pans as usual MINCED PIES (Mrs. Washington, of Virginia). Two Ibs finely chopped round of beef, i Ib. suet nicely sliced, i dozen apples pared and chopped small, 2 Ibs. raisins or currants stoned and floured, 3-4 Ib. sugar with nutmeg, mace and cloves. Dried cherries will do. Mix all together. Stir in sweet cider, French or peach brandy. Slice citron or orange peel. Some use both cider and brandy i quarto brandy. MOCK MINCE PIES FOR SUMMER USE. It is made by mixing one cup each of sugar and molasses and i 1-2 cup bread crumbs, i cup good cider vinegar, 4 cups water, 3 eggs. Add i cup raisins, i oz. e.xr.h of ground cloves and soda. Enough to make 3 pies. APPLE PIE. Wipe the outside of the fruit, which pare and core, and with the cores boil with a little water till it boils well, strain and put in a little sugar and a bit of bruised cinnamon and simmer again. In the meantime place the apples in a dish, a paste being put around the edge ; when one layer is in sprinkle 1-2 the sugar and shred lemon peel and squeeze some juice or a glass of cider if the apples have lost their spirit ; put in the rest of the apples, sugar and the liquor that you have boiled, cover with paste. You may add some butter when cut if eaten hot, or put quince marmalade, orange paste or cloves to flavor. A TURN-OVER APPLE OR PEACH PIE. Put the fruit, that is, apples < r peaches pared, cored and cut up, in a deep dish, then put a short 3 TO MEAT AND SAVORY PIES. crust over the top and bake it When done turn the crust over on a deep plate or dish. Mash the fruit, sugar and season to taste and paste the crust with it. SLICED APPLE, PEACH, APRICOT, QUINCE AND PEAR PIES. Are made by slicing very thinly the fruit and put them in a deep pie plate or dish lined with thin pie paste, over which is pasted a layer of butter in bits, then put in a layer of fruit sprinkled with coriander seeds or any other spice or spices, then a layer of butter and a thin sprinkle of the flavoring lemon peel, &c., and then a layer of fruit, and so on till full, then a cup of water thick with sugar, so as to form a syrup, which should be poured in. Some persons put the sugar between each layer and put all the seasoning on the top ; then put a transparent puff paste, pinch off, perforate and bake 50 minutes in a moderate oven. It is best for the fruit to be mellow and juicy. GREEN APPLES, GOOSEBERRIES, CURRANTS AND APRICOTS should be boiled with sugar before making pies of them. The greener they are the more sugar they require. The apricots should not be larger than a full-sized gooseberry, otherwise the skins become bitter and the stones hard. When cooking flavor to suit with coriander, any spices approved, lemon or orange peel grated. When put in the pie dish put butter in bits, and finely chopped citron, if conven- ient, and some currants or raspberries or thin jellies, or marma- lades will bean improvement. They will require but little baking, as do all pies made of cooked fruits. APPLE PIE. For 3 pies pare 1 2 good-sized apples and slice them thin, then prepare. the crust and place it in the pans; lay the apples in and sprinkle over them very neatly 2 tablespoonfuls of flour ; to each pie i gill of sugar, a piece of butter the size of a small hick- ory nut and i gill of cold water. Spice to taste ; add the top crust and bake. Use nutmeg, allspice or cinnamon, as your taste fancies, or sprinkle over 1-2 teaspoonful of coriander seeds. Select good cook- ing apples. N. B. As soon as pies are baked they should have a little water shaken over them and white sugar grated on immediately. HOT APPLE PIE. Make with the fruit ; sugar and cloves, and put a bit of butter in when cut open. APPLE PIE, &c. This is boiled between crusts, which should be rich, the under one thinner and the upper one thicker and richer. Peel, core and slice your apples, place them on the under crust on the pie plate, then a layer of sugar, butter and spice ; then another layer of apples, and so repeat until the fruit is used ; a layer of su- gar and butter and grated lemon peel ; a sprinkle of cinnamon the last, then put on the upper crust, pick it with a fork and bake slowly. APPLE PIE. Take a sufficient number of apples to make a pie MEAT AND SAVORY PIES. of the required size, pare, core and slice them ; put a teacup in the middle of your dish, then allow i pinch of cinnamon, a small piece of chopped lemon peel and cloves to every 3.apples and sweeten to taste. Bake. APPLE PIE. After paring, dividing and coring the desired quan- tity of apples, fill a dish, placing a small teacup in the center, if you wish, then to every 3 apples allow i clove, a pinch of cinnamon, a little beaten lemon peel and sugar to suit and bake. A little whipped cream should be placed on the top for variety sake. WHOLE PEACH PIE. Take small, plump, not quite ripe peaches, peel them without cutting them, then line a dish with puff paste, lay the fruit close together, put in a little water for a medium-sized pie, strew over a teacup of sugar, dredge a little flour over, grate 1-2 nutmeg or more, a large pinch of salt, put the crust on, cut a slit in the center. Bake one hour in a hot oven. CHERRY, DAMSON, Rhubarb, Gooseberry, Currant, Plum, Apple, Whortleberry, Raspberry, Pear, Quince, Mulberry, Currant, Cran- berry, Dewberry and Blackberry pies may all be made in the same way in cold weather. CHERRY PIE. Should have 4 mixture of other fruit ; currants or raspberries or both. BLACKBERRY, RASPBERRY AND WHORTLEBERRY PIES. Are made by stewing the fruit in a preserving pan with sugar and spices to taste. When the fruit is put in the dish lined with paste drop over it bits of butter and a little citron chopped finely, if you have it, then put on the top crust made richly, perforate, glaze and bake it till of a light brown. Eaten cold with ice-cold milk or custard. Damson and plum pies are made in this way. LKMON PIKS (Extra nice.) Ten tablespoons sugar, yolks of 5 ^ggs, 2 tablespoonfuls corn starch in i cup of milk, i large spoon- ful of butter, 2 grated lemons put in the crust and baked, then beat the whites well, add 5 spoonfuls white sugar, put on top of the pie. Bake in the oven 5 minutes. This will make two beautiful pies. BUTTER PIE. Cover a pie plate with a crust, as for custard pie, take a piece of butter the size of an egg, 2-3 cup of sugar, one cup of cream, sweet and thick, i tablespoonful of flour. Stir but- ter, flour and sugar together, then stir in the cream, pour in the pie plates. Bake until brown. Mrs. Arnold. PUMPKIN PIE. Take the^pumpkin which has stewed down to form a thick mash, put it in a bowl with milk and eggs beaten up, and stir it well until very thick. (The pumpkin here being strained through a colander or hair sieve.) For a family pie put 3 eggs to i quart of milk. The more eggs the better the pie, and if you wish MEAT AND SAVORY PIES. it richer make it thinner and add sweet cream and 2 eggs more ; two teaspoonfuls of sifted cinnamon and I of powdered ginger, but all- spice may be used or any other spices that may be prepared. The peel of lemon or orange gives it a pleasant flavor. Some put i egg to a gill of cream. Bake i hour in deep plates or shallow dishes in a hot oven. SQUASH PIE. (Liverpool Steamer's recipe.) Two "quarts each of sifted squash and new milk, 6 well beaten eggs, stir well, flavor wifr v nutmeg or lemon to the taste. SQUASH PIE. Pare the squash and remove the seeds, stew it in as little water as possible till soft, then squeeze through a colander, then stir as much sweet milk into the squash so as to make it thick as batter ; grated ginger, nutmeg and cinnamon. Sweeten with sugar, add 2 or 3 eggs well whisked for each quart of milk used. Line your pie plates with crust and fill them with the mixture. Bake one hour in a moderate oven. LEMON PIE. The grated peel and juice of 3 lemons, i cup of sugar, i of molasses, i cup of chopped raisins or currants boiled, i cup of water and two eggs. Bake with three crusts. Mrs. Lane, Panama. LEMON PIE. Mrs. R's. Three lemons, 3 cups sugar and a des- sert spoonful of flour; rinds of i 1-2 lemons. Beat the sugar and eggs together, grate the lemon rinds, then add the flour and i cup of water. Bake. LEMON PIE. One chopped lemon, i cup sugar, i 1-2 crackers crumbled fine, 3 tablespoonfuls hot water for i pie. Baked with 2 crusts. LEMON PIE WITH 3 CRUSTS. A layer of crust, a layer of lemon sliced fine, a little sugar, a layer of crust again, and sugar and lemon again, then the upper crust. LEMON PIE. Take the juice and rind of i lemon, grate the rind and put the juice of the lemon in a pint of hot water, thicken with com starch. Upper and lower crust. One cup of sugar to each lemon, and butter as large as an English walnut. Mrs. L. M. Kel- logg- IMITATION OF LEMON PIE. Pare and boil a turnip and a tea- spoonful of tartaric acid and a cup of sugar. Season and bake as apple pie. LEMON PIE. (Annie's.) Bake your c/usts in a tin pie plate, then make the filling with i large lemon squeezed or juice, throw the peel in water, then grate it. Beat the yolks of 6 eggs, some butter, a lit- tle flour, 2 coffee cups of pounded loaf sugar, i cup of cream, mix all till smooth, then pour over the cold crust and bake till set. Beat the whites to a solid froth, take up the pie again, and when cold put MEAT AND SAVORY PIES. 313 on the beaten whites and set it a moment in the oven. Eat cold. If wished, more flour or corn starch and cream or milk may be added. Il will be enough for 2 or 3 pies. Delicious. * LKMON PIE. Six eggs, whites separate, i pint of milk, 1-4 Ib. of butter, i-2 pound of sugar, the rind and juice of 2 lemons. Beat the sugar and butter together, and squeeze the juice and grate the rind of the lemons in the butter and sugar ; stir in the yolks of the eggs, and last of all put in the whites and mix well. Bake like custard pies. ANOTHER WAY LEMON PIE. Line a deep plate with paste as in making a custard; to fill it secure the whites of 3 eggs beat to a froth, with 3 tablespoonfuls of fine sugar; pour over the custard when done and brown lightly. LEMON RAISIN PIE. One cup each of sugar, chopped and seeded raisins and water, i lemon chopped fine. Boil for 3-4 hour in a pudding bag. LEMON PIE. One lemon, one egg, one cup of sugar, two cups of boiling water, two tablespoonsfuls of corn starch ; mix corn starch and sugar, dry and pour on boiling water, then add juice and grated rind of lemon, yolk of egg and tablespoonful of butter. Bake same as custard on crust. Business Women's Home, N. Y. C. A FINE FISH PIE. Boil 2 pounds of small eels, cut the fins off close, pick off the flesh and put the bones with mace, pepper, salt and a sliced onion into the liquor, boil the whole till rich and then strain it. Make forcemeat of the flesh, a sprot or herring, parsley, lemon peel, salt, pepper, crumbs, i cup of butter warmed. Lay all this at the bottom of the dish. Take the flesh of some nice fish, small cod or trout and lay it on the forcemeat after rubbing in salt and pepper ; pour the gravy over the pie and bake it. The fins and skins must be carefully removed. EEL PIE. Wash and trim them well, cut them in pieces of three inches in length, season with pepper and salt and fill the dish, omit- ting the heads and tails; pour in a glass of water or veal broth, cover it with paste, mix the same with a brush dipped in the yolk of an egg, ornament the pie with some paste, bake it an hour, and when clone pour in sauce made as follows: The trimmings boiled in 1-2 pint of veal gravy seasoned with pepper and salt, a tablespoonful of lemon juice and thicken with flour and water ; strain it through a fine sieve and let it be boiling hot when put into the pie. SAVOY PIE. Scald and remove the inner portions of the fish ; when well washed and dried make a forcemeat as follows : Take the flesh of eels, cut small, some grated bread, 2 buttered eggs, a her- ring cut up, a little grated nutmeg, pepper and salt ; mix the whole together and put some into the perch, leaving the rest for balls, then 314 MEAT AND SAVORY PIES. lay the fish in the dish, add a little beaten mace, some butter and 1-2 pint of claret; cover the pie and bake it in a moderate oven. SALMON PIE. About 4 pounds are required. Cut into thin slices separately with peppei*, salt and a very little mace. Pound a pint of shrimps with an ounce of butter and mould into small balls. Mix with a piece of salmon. Boil down the bones and skin of the fish into a jelly and fill up the dish. Cover with good paste and bake an hour. MOUNTAIN TROUT PIE. Wash and prepare a large mountain trout, then take an eel and boil it till nearly tender, pick off the meat and mince it fine with the same quantity of crumbs of bread, some sweet herbs, lemon peel cut small, pepper, salt, grated nutmeg, a herring, 1-2 pint of oysters par-boiled and chopped fine and the yolks of 3 hard eggs cut small. Roll this mixture with 1-4 pound of butter and fill the trout. Cover the dish with a crust and lay the fish therein. Save the liquor in which the eel was boiled, put the bones into it, and boil the whole with mace, whole pepper, i onion (sweet), i herring or spot, till reduced to 1-2 pint. Strain it and add i -4 pint of white wine and a piece of butter mixed with flour. Boil this and pour it into the pie, put on the cover and bake it i hour in a quick oven. Rock fish, soles and halibut may be done in the same manner, only using port wine instead of white wine or claret. FISH PIES can be made like the Old Virginia pot pie. They are very good. Only large fish are used. FISH PIE. Boil a large Rock fish, pick it up, add to it 3 eggs, 3 spoonfuls of butter, i of flour and make it into a batter with milk ; add pepper and salt to taste. Bake between crusts, or one, in a pan. GAME PIE, FLY AWAY. (Liverpool and Steamer Cook) Make your game pie in a mould for the purpose ; with a mould also for the purpose covered with paste and baked with the pie ; then over the cold pies cut white paper to fit the top of the pie ; several thicknesses over it, then put in some live birds under the top standing on the white paper. Persons not knowing the secret will hear the chirping and twitting of the birds and not know where they are. When the dish is to be help the waiter will remove the top and the birds fly away. The papers removed . with the top at once and the pie served. To some it may be amusing. SQUAB PIE. Cut apples as for other pies and lay them in rows with mutton chops, chopped onions and sprinkle it among them and some butter with the squabs cut in pieces. SQUAB PIE A NEW HAMPSHIRE WAY. Take 12 nicely cleaned squabs, then mix up to a thick paste 6 heaped teaspoonfuls each of sweet fresh butter and flour, then into each bird put half a teaspoon- MEAT AND SAVORY PIES. 315 ful of the mixture, then place the birds into a baking pan, sprinkle over them salt and pepper to suit, then have ready a nice rich and thick pie crust and put over and rather slowly bake a nice brown. Then cut the crust in slices with long corners and turn the underside upon a plate and on each slice place one of the birds for each per- son (with a spoon), and some of the gravy. All should be served hot. NOTE. Other birds and most pies can be made in the same way, only more butter. LEMON Pi R Six lemons grated, 8 eggs, 2 coffee cups of white sugar ; beat the eggs thoroughly, reserving the whites of 2 Then mix and stir all together till perfectly smooth ; put the mixture on a crust ; then beat the 2 whites to a solid foam and put it on the top for frosting and bake a very delicate brown. ORANGE PIES are made in the same manner, using the best white sugar. No flavoring is required for either. ACID PIE (Bingham). One cup soft bread or crackers, r cup sugar, 2 cups water, a little lemon, i egg, i teaspoonful tartaric acid. Bake on one crust. N. B. The French use a great deal of butter in cooking. VINEGAR PiE; A cupful each of good fruit vinegar and sugar ; boil together in a porcelain kettle and let it cool ; add i or 2 well- beaten eggs with a tablespoonful of butter. Bake between 2 crusts. If the vinegar is very strong use 1-2 cup of vinegar and 1-2 cupful water. Flavor to taste. SLICED POTATO PIES (A Southern Dessert). For this take a deep soup plate to bake it in. Boil or bake medium-sized sweet po- tatoes not quite done; yams are consideree the best. Line the plate with a rich pie paste; slice the potatoes in thin, long chips and place a layer at the bottom of the plate, over this spread a thick layer of nice brown sugar, over this place thin slices of butter or in slugs and sprinkle with flour, seasoning with spices to taste. A large teaspoon- ful each of butter and flour will be sufficient for one pie. Put on another layer of potatoes heaped a litttle in the middle, so as to give it a swell in the center. Mix together equal quantities of the best wine (California will do) and water, or sweet cider, or vinegar nnd water, or a little brandy diluted with water. Pour in enough to half-fill the pies, sprinkle over them a little flour and place on the upper crust, pinching the edges carefully together. Cut a hole in the center or stick with a fork the upper crust. Bake slowly for i hour. N. B. In making the above pie I always sprinkle some finely pulverized spices that may be prepared between each layer. Cori- nder seems to be a suitable spice for this pie. 316 MEAT AND SAVORY PIES. WASHINGTON PIE One cup of sugar, 1-3 of a cup of butter, 1-2 cup uf s'.veet milk, i 1-3 cup of flour, i egg, 1-2 teaspoonful soda, i of cream of tartar ; lemon flavor ; grease 2 round tins and put in the above. Bake until done, then put it on a dinner plate, spread with nice apple sauce or sauce of any kind ; then another layer of cake on top. It is rich without same, but sauce improves it. LEMON CRACKER PIE. 2 large lemon crackers or sea biscuits, i cup of sugar, i cup of water, the grated peel and juice of i lemon. Bake between 2 crusts. MOLASSES PIE (Madam St. Clair, Ala.) Four eggs well beaten, i heaped tablespoonful of butter, 3 cups of batter ; flavor with lemon or any other spices. Bake on i crust. MOLASSES PIE. Two cups of molasses, i of apple vinegar, '3 heaped teaspoonfuls of flour or 2 of corn starch ; beat up in a bowl of cold water; add a lump of butter the size of a hen's egg, stir while boiling until it becomes a thick paste ; flavor with nutmeg. Bake between crusts or only on an under-crust baked a little before the mixture is spread over when it is cold. RHUBARB PIE. Cut off the skin from the young green stalks and cut them into small pieces ; put the'm in the pie with plenty of brown sugar. You can hardly put in too much. Cover the pie and bake like green sliced apple pie. PIE NICE AND HANDY. Cut some light bread as large as you wish i inch thick slices cut off the brown crust, put the slices in a dish, then a layer of preserved, stewed or raw mellow fruit cut in thin slices, then a layer of bread slices, and then the fruit ; pour in a gill of rich cream or sweet milk or sauce ; set in the stove till it gets hot through and simmers a little, grate over some nutmeg or lemon peel. NOTE If the fruit has been cooked there is no need of heat- ing it. R. R. PIE (Mrs. Belle Gregg, Coles Co., 111.) Prepare the crust as for custard pie ; 2 cups pure cream, i tablespoonful of flour , peal and core i dozen large apples and one-half dozen small ones, boil the apples in two tablespoonfuls of water. The apples should be cut very thin, then lay the crust in a deep pie dish, and upon it a layer of apples, then a layer of sugar with a lit- tle grated lemon peel ; mix cream and flour and pour over the ap- ples and sugar, and continue this till the dish is full; let the apples be the last and topmost layer. Bake in a quick oven. Set in a cool place to get cold. If convenient extract of lemon may be used in- stead of the peel. PARSLKY PIE. Lay a fowl, or a few bones of the scrag of veal, seasoned into a dish, scald a colanderful of picked parsley in milk, PATTIES. 317 season it and add to it the fowl or meat with a teacupful of any sort of good broth or weak gravy. When it is baked pour into it 1-4 pint of cream scalded with the size of a walnut of butter and a bit of flour. Shake it round to mix with the gravy already in. Lettuce, white mustard leaves or spinach may be added to the parsley and scalded before put in. ARTICHOKE PIE. Boil 12 artichokes, break off the leaves and the bottoms, make a good crust and spread 1-4 Ib. of butter over the bottom of the dish, then place a row of artichokes, strew pepper, salt and mace beaten, cover them, then another row of artichokes, and so on alternately. Boil 1-2 ounce of truffles or mushrooms and in small morsels scatter them over the pie, add i gill of white wine, then cover and bake your pie. VEGKTABLE PIE. Take Windsor beans, young carrots, a sliced turnip, two or three artichoke bottoms, a small quantity of spinach, a gill of green peas, and if not objected to, an onion and a small bunch of parsley; put these into a stew pan with 1-2 pint of cream, 2 teaspoonfuls of salt and i of pepper and stew for 1-4 hour, then beat all together and turn into a pie dish, adding 2 ounces of butter. Cover with a thin puff paste and bake 1-4 hour; serve hot. This is a good dish. PATTIES. PATTIES. Roll out puff paste half inch thick, cut them with a round cutter, the size wanted ; mark the top where to be taken out ; glaze them over with yolk of egg or cream, and bake in a quick oven. When done cut the inside out and put in patty meat as described under the different heads of patty meats. If a top is wanted cut a smaller size and roll a little thiner; when baked take out the bottoms and cover over the other. Force meat for patties may be prepared from many different articles. BiiEF PATTIES. They are made of underdone beef, chopped small, seasoned with pepper, salt, cayenne, shalot and onion ; a little butter, cream or rich gravy may be added at pleasure. TURKEY PATTIES. Mince som,e of the white meat and add thereto grated lemon peel, nutmeg, salt, white pepper, cream and a little butter ; put the whole over the fire some time and then make as be- fore directed. LOBSTER PATTIES. Take a hen lobster that has been boiled, pick out the meat from the tail and claws, chop it fine and put it into a stewpan with a little of the inside spawn pounded in a mortar till perfectly smooth; add thereto an ounce of fresh butter, 1-2 gill of cream and the same of veal jelly, and cayenne pepper, salt and a 3 1 8 PUFFS AND TARTS. teaspoonful of flour and water. Stew them 5 minutes and make your patties according to the former directions. SWEET PATTIES. Chop the meat of a boiled calf's foot, use the liquor for jelly ; take 2 apples, i oz. of orange and lemon peel can- died; also some fresh peel and juice; mix them with 1-2 nutmeg grated, the yolk of an egg, a spoonful of brandy and 4 oz. clean currants. Bake them in small patty pans. PATTIES RESEMBLING MINCED PIES. Chop the kidney and fat of cold veal and add thereto an apple, orange and lemon peel candied, fresh currants, a little wine, 2 or 3 cloves, some brandy and water. Make the patties and bake them. FRIED PATTIES. Mince cold veal and oysters, then mix a few crumbs of bread, salt, pepper, nutmeg and lemon peel, add thereto the liquor of the oysters, warm the whole, but do not let it boil. As it cools get ready a good puff paste, roll it thin and cut it into square pieces, put some of the ingredients between two of them, twist up the edges and fry them brown. This is a fashionable dish wtien baked. OYSTER PATTIES. Roll out some puff paste 1-4 inch thick, cut it into squares, sheet 8 or 10 patty pans and put upon each a small bit of bread ; roll out another layer of paste of the same thickness, cut as before. Wet the edge of the bottom of the paste and lay on the top, pare the edges round and notch them with the back of the knife, rub them with the yolk of an egg and bake them in a hot oven about 1-4 hour. When done take a thin slice off the top, and with a knife or spoon take out the bread or paste, leaving the outside en- trre ; parboil 2 dozen large oysters, strain them from their liquor, wash, beard and cut them into 4 large pieces, put them into a stew- pan with i oz. of butter rolled in flour, 1-2 gill of cream, some grated lemon peel and the oyster liquor that has been reduced by boiling to 1-2, some cayenne, salt and a teaspoonful of lemon juice. Stir the whole over the fire 5 minutes and fill the patty pans. LOBSTER AND SHRIMP BOUCHEES. The lobsters and shrimps are prepared by chopping them into dice and served with or without crust. When served without paste covers sprinkle some fine bread crumbs slightly over the top. SOLE BOUCHEFS OR SMALL OYSTER PATTIES. Prepare as described in bouchees.. Take the fillets of large sole and cook them in a saucepan with some butter, salt and lemons cut. PUFFS AND TAKTS. LEMON PUFFS. Beat and sift 11-4 pound of the best of su- gar powdered, grate the rind of 2 lemons and mix the same with PUFFS AND TARTS. 3*9 sugar, then beat the whites of 3 new-laid eggs, add them to the su- gar, and peel and beat it for an hour ; make it up into shape and bake it on oiled paper laid on tin plates in a moderate oven. The paper must remain till cold. Oiling it will make it come off with ease. ALMOND PI/FFS. Blanch 2 ounces of sweet almonds, beat them fine with orange flower water. Beat up also the whites of 3 eggs to a froth and strew in a little sifted sugar; mix the almonds with the sugar and the eggs and add more sugar till it is thick as paste. Make it into cakes and bake them in a moderate oven. RENNET PUFFS. Pour a little rennet into 2 quarts of milk, and when it is broken put it into a coarse cloth to drain. Then rub the curd through a sieve (hair) and put to it 4 ounces of butter. 10 oz. of bread, 1-2 nutmeg, a lemon grated and a spoonful of wine. Sweeten with sugar to your taste, rub your cups with butter and put them into the oven for about 30 minutes. APPLE PUFFS. Pare the apples and* either stew or bake them ; when cold mix the pulp with sugar and lemon peel chopped fine, taking but little of the juice. Bake them in a thin paste in a quick oven for 15 minutes. Any kind of marmalade will make it better with a little seasoning of spice. SUGAR PUFFS. Beat the whites of 10 eggs to a stiff froth, then put them in a marble mortar with as much powdered white sugar as will make it thick ; rub it well round, put in a few caraway seeds, then take a sheet of wafers and lay the same on, each as broad as a gold dollar and as high as you can. Put them in a moderate oven for 1-4 hour. CHOCOLATE -PUFFS. Beat and sift 1-2 Ib. of the best loaf sugar, scrape into it i ounce of chocolate very fine and mix the whole to- gether. Beat up the white of an egg to a froth and strew into it the sugar and the chocolate, beating it till it is as thick as paste, then sugar the paper, drop them about the size of a dime and bake in a slow oven. POTATO PUFFS (Aunt Judy's.) After clearing from the gristle cut small equal portions of cold meat, beef mutton, veal and ham to- gether ; then season with pepper, salt and minced pickles if fancied, then form a paste with boiled Irish potatoes mashed and an egg ; roll the paste out and dredge with flour ; cut round with a saucer, put some of the seasoned meat upon one half and fold the other over like puff; pinch neatly round and fry a light brown. A nice way to save odds and ends of cold meat. NOTE One kind of meat will do. PUDDING PUFFS. Mix 3 eggs, 3 tablespoonfuls of flour, 1-2 pint of cream and two tablespoonfuls of orange flower or rose water. 320 PUFFS AND TARTS. Sweeten the whole with sugar, put the batter into deep custard cups about 1-2 full, set them in an oven, and when the puffs rise to the top they are done. PRUNE TARTS. Scald the prunes and break the stones, put the kernels into some cranberry juice with the fruit and sugar, simmer the whole over a slow fire, and when cold make a tart of the sweet- meat. CHOCOLATE TARTS. Rasp 4 ounces of chocolate and a slice of cinnamon ; add them to fresh lemon peel grated ; salt and sugar. Take 2 spoonfuls of flour and the yolks of 6 eggs well beaten and mixed with milk ; put the whole in a stew pan and set it over the fire. When taken off put in lemon peel cut small and let it stand till cold. Beat up enough of the whites of eggs to cover it and put it into puff paste. When baked throw sifted sugar over it and glaze it with a salamander. ALMOND TARTS. Blanch some almonds, beat them fine in a mor- tar with a little white wine and some sugar in the proportion of one Ib. to the same quantity of almonds ; add to these grated bread, nutmeg, cream and the juice of spinach for coloring. Bake it gently, and when done thicken it with candied orange or citron. TRANSPARENT TARTS. Take i Ib. of flour, beat up an egg till it is quite thin, then melt 3-4 Ib. of clarified fresh butter to mix with the eggs, and as soon as it is cool pour the whole into the center of the flour and form the paste. Roll it thin, make up the tarts, and on setting them in the oven; wet them over with a little water and grate on them a small quantity of sugar. GREEN PEA TART. Boil some young peas a short time, put to them a little salt with some sifted sugar, fresh butter and saffron ; cover them with a fine paste, bake the last g'ently and serve it with sifted sugar. RASPBERRY TART. Roll out some thin paste and lay it in a dish or patty pan. Put in the raspberries, throw over them some fine su- gar, cover the the dish with a fine crust and bake. When done cut it open and put in warm 1-2 pint cream, the yolks of 2 or 3 eggs well beaten and a little sugar. Return to the oven for 5 or 6 minutes and serve up. CREAM TARTS Put the paste as thin as a knife blade around the forms. For a dozen tablespoonfuls of flour, 1-4 Ib. fine white sugar, 9 or 10 eggs, put in a pan and stir it, i pint each of sweet and sour cream ; stir and mix thoroughly together and fiil up the forms. Bake in a cool oven. FRENCH TART OF PRESERVED FRUIT. Cover a flat dish or patty pan about 1-8 of inch thick. Roll out some more paste 1-2 an inch in thickness, cut it into strips, each i inch in width, wet the paste PUFFS AND TARTS. 321 and lay it around the pan, fill the center with jam or marmalade, sur- round it with leaves of paste. Bake 1-2 hour. Send it to the table cold. POLISH TARTLETS. Roll some nice puff paste out thin, cut it into 21-2 inch squares ; brush each square over with the white of an egg and fold down the corners so that they all meet in the middle of each piece of paste ; slightly press and pinch the two pieces with the finger and thumb; brush them over with eggs; sift over sugar; bake in a quick oven for 1-4 of an hour. When done make a little hole in the center and fill with jam or jelly. GOOSEBERRY TART BUTTER PASTRY. Half pound butter, 2 eggs, 1-2 Ib. flour; roll out very nicely, put in any kind of preserves, 1-2 Ib. sugar, 1-2 Ib. almonds chopped, a little lemon, mix well together. Then stir in the whole of an egg to a froth, mix it light and pour over the top of the fruit. Bake 3-4 of an hour. 322 SWEET AND DELICATE DISHES. SWEET AND DELICATE DISHES. GOLDEN CUPS. One' quart of milk, 3 good tablespoonfula of rice boiled and stand to cool, 2 ounces of butter; put on your milk to boil, mix the rice very smooth with some cold milk; as soon as the former begins to boil, stir in the latter and let the whole boil for 20 minutes. In the meantime prepare a small mus- lin bag of saffron and boil with the compound, then remove it after having colored the rice a gold color; whilst the milk is warm add the butter and a little salt ; rinse your custard cup with cold water, 1-2 fill them with the mixture; when it becomes cold, then turn out of the cups and retain their forms. They are very orna- mental to the table. To be eaten with cream and a little grated nutmeg. Rose-colored or green cups may be produced in the same way by substituting a little cochineal for the rose color and spinach juice for the green color, in place of saffron flowers. CINNAMON STARS. Stir together for 1-2 hour 1-2 Ib. of coarsly- pounded almonds, 1-2 ounce of cinnamon and the whites ot three eggs beaten to a froth ; strew some sugar and cinnamon mixed to- gether over the froth board, turn out the mass upon it, roll this out with the mixed flour and sugar to twice the thickness of the back of a knife ; cut out of this stars with a paste cutter (mould) for this purpose in the shape of a star, put them on a baking plate coated with wax, and continue in this way till you have used all your paste. Before putting the stars into the oven wash them over with beaten- up egg and dip them into mixed sugar and cinnamon. GATEUX D'EPICE. The peculiarity of the French ginger-bread is delicate flavor of the vanilla. Pour over the fire i pound of treacle, 6 ounces of butter, i ounce of powdered ginger, i ounce of pow- dered cinnamon, i ounce of pounded cardamon, i ounce each of candied lemon and orange peel in shavings, and 1-2 pod of vanilla pounded with a tablespoonful of brandy ; stir the mixture well and simmer for 5 minutes, then pour it out of the pan, and when cool beat it by degrees in as much flour as you can knead into a smooth paste ; bake on buttered tins in small cakes or nuts in a slow oven for 3-4 hour- ANGEL'S FOOD. (Miss White.) Beat the whites of 6 eggs to a froth, a tablespoonful of powdered sugar, into it beat jelly to give it a pretty color, whip a pint of cream sweetened and seasoned to taste. Pour the preparation over and serve with the cake. A BEAUTIFUL DISH. On the top of a flat cake pour first a layer of the white of an egg beaten with white pounded sugar very evenly, let it remain for a moment to become settled, then put on the SWKET AND DELICATE DISHES. 323 same egg colored with a little cochineal, then another layer of the same colored with saffron, then another colored with the green juice of spinach, then another colored with finely powdered cho- colate. Each layer should remain a moment or two before an- other is added, and flavored differently to fancy ; then begin again with white and repeat the process, then finish with a white layer, and over this strew veins of each color of the egg and sugar froth in any figure from a teaspoon, then put a round dress of each in different places ; then set for a moment in a cool stove or oven to harden. Then in slicing the cake it will appear as though covered with a beautiful strata. Then put here and there fragments of sparkling jelly. ROCK WORK. Made of beef carved so as to resemble the wash- ing of the waves of the ocean through a rock Then lay on red jelly, then streaks of yellow and brown jelly, then parsley minced very fine to resemble green moss, over which sprinkle the yellow and white of eggs chopped fine and separately, then jelly of differ- colors moulded so as to represent black, grey and yellow snails, as if sticking to the rock interspersed over it. This rock resting on green and gold jelly to represent the waves of the sea, being laid in an uneven way. The green should be made of spinach or mint juice. A little white of an egg beaten to a froth may be dropped around the back to represent foam. Dark-colored jelly of choco- late in drops larger or smaller, may represent pebbles. A broken pillar is represented by a piece of veal cut in that shape, or blanc mange moulded in that form, overgrown with flowers (may be nat- ural or artificial ones), with moss made as the above in rock work, with rustic steps, and fragments lying around. FRANGJPONE. This delicious, creamy material, is much used in French cookery, for tartlets, with fruits or biscuits, and in various confections, and is made immediately before using, as below. Beat up very well, 6 eggs and put them into a stew-pan, with 3 tablespoonfuls of fine, very dry flour, 2 ozs. of bruised macaroons, 3 ozs. sugar, on which the rind of a lemon has been rubbed, a table- spoonful of orange flower water, and a pint of new milk. Stir gently over a slow fire for 20 minutes, never allowing it to boil, and when thickened, it is ready for use. Poured over baked apples, pears, quinces, etc., this makes an excellent entrement. FRENCH MACAROONS. Pound in a mortar very fine, i Ib. of sweet almonds, with whites of eggs, be careful they do not oil, then mix the almonds and whites of eggs with 3 Ibs of powdered loaf sugar to a fine thickness, so as to come off the spoon well, then put 3 sheets of paper on your plate, and with a tablespoon, drop them oft at a little distance from each other, so as not to touch, put them in rather a 324 SWEET AND DELICATE DISHES. brisk oven, but mind they do not burn ; bake them a very fine brown color, and crisp ; then let them stand till cold, betore you take them off; but if they are burnt at the bottom, they will not come off at all, so you must be careful of them. A BIRO'S NEST. Make some clear jelly, of an amber color, and fill a small, broad basin 1-2 full. Have some birds' eggs blown, fill them with blanc-mange ; when the latter is quite cold, peel off the shells, and it represents small eggs. Put some moss around a glass dish, turn the jelly out and stand it in the middle, lay some lemon peel, cut in thin strips, to represent straws, on the jelly, and place the eggs on the top. SNOW BALLS. Swell 1-2 a Ib. of rice in water with a roll of lemon peel, till tender, drain it, divide it; having pared and cored apples, and the holes filled with sugar and cinnamon, and cloves, put the rice around them, tying each up in a cloth, tightly. Boil the rice and serve with pudding sauce. If approved, the rice may be boiled in milk. RICE AND APPLES. Boil 1-2 a Ih. of rice with i pint of cream or milk, with lemon peel and a bit of cinnamon ; let it boil, till the rice is dry, then cool it. Raise a rim, 3 inches high round the dish ; hav- ing egged the dish when it is put in, to make it stick ; then egg the rice all over, after mixing it well with a spoonful of butter and 2 spoonfuls of sugar. Fill the dish half ways up with a marmalade of apples, have ready the whites of 4 eggs, beaten to a stiff froth, and and put them over the marmalade, then sift fine sugar over it and set it in the oven, which should be warm enough to give a beautiful color; or cover the marmalade with the rice, garnish with apple jelly, and pour custard over it. CURDS AND CREAMS. When the milk is curdled firmly, fill up a melon, or any shape, perforated with holes to let the whey drain off. Fill up the dish as the curd sinks ; turn it out when wanted, and serve with cream in a glass dish, or a whip may be poured about the curd, which may be made firm by squeezing, or long standing. Garnish with currant jelly, or raspberry jam, VOLAUVENT OF PEACHES ( French.) Put 4 ozs. sugar into a stew-pan with a cupful of water, and the juice of a lemon, let it boil on the fire till it forms a thick syrup, then take 8 right white Heath peaches, free stone, not quite ripe, (cling stone Heath are very good) cut them in two, break the stones, take out the kernels, scald them, throw 6 halves of them into the boiling syrup, and let them remain 3 minute, then with a perforated skimmer take them out, lay them on a dish and re- move the skins ; stew the remainder, 4 at a time, in like manner ; when all are done, pour the syrup that runs from them, again into pan, then boil the liquid down to a proper thickness ; then strain SWEET AND DELICATE DISHES. 32$ through flannel or a straining cloth into a bowl ; let it stand till cold, when pour over the peaches, let remain until ready to serve, then fill your volanvent with peaches and pour the syrup over. NOTE. Any kind of peaches will do, but the white Heath are the best. VOLAUVENT OF ORANGES. Remove the peel and pith well from 8 oranges, then divide them into as many pieces as there are sections, put them into a porcelain kettle, with 3 ozs. of sugar aud the juice of i 1-2 oranges; cover over and set on a slow fire, stirring occasion- ally with a silver spoon. It requires only 10 or 12 minutes, then, with the spoon, take out each piece separately into a bowl, then boil the syrup down to a proper thickness. When ready to serve, pour the syrup over the pieces of orange. SWEET SOUFFLE. Take i pint of milk and as much flour, as will come to a thick paste over the stove ; keep stirring all the time, and add 6 yolks of eggs, and a pinch of salt, and as much sugar as you like. Beat 8 whites of eggs all to a froth and stir them all together; put in the oven 1-4 hour before wanting it ; the oven must be quick. Glaze it with white sugar, and send it quickly to the table. It may be made of ground rice. The rind of a lemon, grated, or lemon juice, gives it a nice flavor. SOUFFLE OF POTATOES WITH LEMON. Roast 10 potatoes ; when they are done, open them and take out the pulp, and mix it with 1-2 pint of cream, add some butter, a pinch of salt, and a little lump of sugar, not too much, lest the souffle should not be light, but enough to give it a flavor ; add the yolks of 4 eggs to the above, then beat the whites of 6 eggs, and mix with the rest. Pour it gently into a dish, and bake in a moderate oven. When done, sift a little sugar over it and brown with a salamander. It should be served imme- diately. PYRAMIDS OF MERINGUES. Make the meringues heart-shaped or circular, then form a circle of the desired size by glueing the merin- gues together with the wh;te of egg or gumarabic and sugar ; let this dry a little, then gradually draw the circle smaller, until you arrive at an entire closure. These are very ornamental on a party table. CORN STARCH MERINGUE (R. H.'s recipe.) Four eggs, i quart of milk, 3-4 cup of sugar, 4 teaspoontuls of corn starch, 1-2 cup of IV .lit jelly or jam. Heat the milk to boiling and and stir in the corn starch, which has been previously dissolved in a little cold milk, boil 15 minutes, stirring all the while; remove from the fire, and while still hot add gradually the yolks of the eggs beaten up with sugar and seasoned with vanilla, lemon or bitter almond. Pour this into a buttered pudding dish and bake 1-4 hour, or until the custard be- gins to set. without withdrawing it further than the door of the oven spread lightly and quickly upon this a meringue of the whites 326 SWEET AND DELICATE DISHES. whipped up stiff with 1-2 cup of jelly add gradually. Use crab apple jelly if bitter almonds have been put into the custard ; cur- rant for vanilla, strawberry, or any other sweet conserve, if you season the custard with lemon. Bake covered for 5 minutes, then remove the lid and brown the meringue very slightly. Eat cold with powdered sugar sifted over the top. QUEEN OF TRIFLES (Mrs. H.'s.) One-half pound of lady-fin- gers or square sponge cakes, 1-2 pound of macaroons, the same of sweet almonds blanched, the same of crystalized fruit chopped fine, T cup sweet jelly or jam, i glass of brandy, i glass of the best sherry, rose water, i pint of cream whipped, i pint of rich milk for custard, 4 eggs, whites and yolks separated, i tablespoonful of corn starch, i small cupful sugar for custard, a little powdered sugar for whipped cream, vanilla flavoring for custard; put sponge cakes at the bottom of a large glass dish, wet with brandy, and cover thinly with jelly. Strew the mixed fruit thickly upon this. LEMON TRIFLES. (Mrs. H.) Delicious. Two lemons, juice of both, and grated rind of i ; 2 cups sherry, i large cup of sugar, i pint cream well sweetened and whipped stiff, a little nutmeg; strain the lemon juice over the sugar and grated peel, and let them lie to- gether 2 hours before adding the wine and nutmeg. Strain again, and whip gradually into the frothed cream ; serve in jelly glasses and send around cake with it. It should not be allowed to stand, but eaten as soon as made. FLOATING ISLANDS. (Revolutionary recipe.) My dear old great grandmother's. Beat 4 eggs to a solid foam, after putting 2 table- spoonfuls each of currant jelly and raspberry jam ; continue to beat until it is thoroughly incorporated. In the meantime, or before you beat the eggs, lay in the bottom of a pretty china dessert dish some Naples biscuit or thin slices of sponge cake, cover with sweetmeats and cream or rich new milk, and then pile the egg froth on this as high as you can. You may employ bits of preserves beaten with the egg instead of the jam, and you can use only one kind of jelly or jam, as you may please. This was a famous dish at wedding sup- suppers, parties, Xmas dinners, and all grand festive occasions, by our revolutionary grandmas in the old Dominion. SAN FRANCISCO SYLLABUB. One quart of cream, i pint best Cali- fornia white wine, the juice of a California lemon, i large orange or 2 small ones with a large glass of brandy, i gill of orange flower water and pounded sugar to taste. Beat it up well, and as the froth rises take it off and lay it on the back of a sieve to drain ; if it does not rise well add the whites of 2 eggs. When done enough put a little of the liquor into a glass and grate thereon some nutmeg and fill them 1-2 with froth. It may be colored with cochineal or by using red instead of white wine. SWEET AND DELICATE DISHES. 327 COFFEE CHARLOTTE RUSSE. Line a mould with finger biscuits, as above, roast 1-2 pound of green coffee in a coffee pan, boil i quart of cream, put the coffee in it, and let it stand in a warm place for an hour ; put 8 yolks of eggs in a stew pan with 3-4 pounds of pounded sugar, strain in the coffee cream and stir over the fire until the eggs begins to thicken. Steep i ounce of gelatine in cold wa- ter, drain, and add it to cream ; stir till the gelatine is melted, strain through a hair sieve into' a basin and stir the cream on the ice until it begins to thicken ; add i quart of well whipped cream, and finish th charlotte as directed in the preceding recipe. APPLE CHARLOTTE. Peal and core 20 large, ripe, plump apples cut them in thin slices, put them in a sauie pan, with some butter and pounded sugar, and toss them over the fire till they are done; Line a plain mould with bread, as follows; cut some thin slices of bread crumb; cut it rou.id, i 1-2 inch cutter, to put in the center, then cut some heart-shaped pieces, and dip them in butter, together with the round piece; put the latter at the bottom of the mould, in the center; and place the heart shaped pieces around it, over-laping one another ; fill the center with the cooked apples and put the Charlotte in the oven until the bread is well colored. Turn the Charlotte out of the mould on a dish; glaze it over with some boiled appricot jam ; and serve. PEAR CHARLOTTE. Line the mould with bread as for apple charlotte; peal 15 rather large, ripe and plump California pears, cut them in quarters and cook them in a sauce-pan with some butter and loaf sugar ; fill the mould with pears, put the Charlotte to color in the oven ; turn it, cut and glaze it over with jam to fancy. EGG BLANC MANGE. Take 2-3 box of gelatine and 4 1-2 cups of sweet milk, pour the gelatine in a quart of milk and set it in the back of the stove to dissolve the gelatine, then add a coffee cup of white sugar while the milk is heating, beat the yolks of 6 eggs, add half cup of milk to them, and when the milk is scalding hot, put the eggs in flour with vanilla or extract of lemon. Stir carefully one way until it is done, which will be in a few minutes. If it remains over the fire too long, it will curdle. Three minutes will be long enough to scald it. Take from the fire ; continue to sjir it gently until it is quite cool Then rinse a mould and stir the mixture into it ; put in ice. Eaten with sweet cream. ORANGK SNOW. Four large Mandarine oranges, juice of all and the peel of one, juice and the grated peel of one lime, i package of the best gelatine soaked in 2 gills of water. The whites of five eggs, beaten to a solid froth, i coffee cup heaped with sugar (powdered) and 2 cups of boiling water. Mix the juice and peel of the oranges and lime with the soaked gelatine, add the sugar ; stir 328 CREAMS. all up well and let them alone for one hour, then pour on the boiling water, and stir until clear. Strain through a coarse cloth, pressing and wringing it hard, when quite cold, whip into this frothed whites gradually, until thick and white. 1'ut into a wet mould for 8 hours. CHOCOLATE CREAM. Put into a small stewpan a pint of milk and 6 ounces of pounded sugar, make it very hot and then stir in it 1-2 pint of made chocolate, and the beaten yolks of seven eggs. Put it into a jug, stand it in a sauce pan of boiling water and stir it until it becomes rather thick, but do not let it boil, then strain it through muslin, and strain in it a large cupful of cream, put it into a mould previously dipped into cold water, and set the mould on ice to set. CREAMS. VELVET CRKAM. To a pint of cream put a very little sugar, keep stirring over the fire, till the sugar is dissolved, and then take it off, but keep on stirring, till it is about the warmth of new milk, after which pour it through a fine colander into a dish containing 3 spoon- fuls of lemon or orange juice, a little grated peel, and a little fruit marmalade, chopped small, with 2 spoonfuls of white wine. This should be prepared the evening before it is wanted. ORANGE CREAM. Dissolve i oz. of isinglass and 6 ozs. of loaf sugar in a pint of boiling milk, having first rubbed off the rind of 5 oranges with some of the lumps of sugar. Extract the juice of the oranges, and then strain the isinglass and other ingredients into it ; add i gill of cream and the yolks of 4 eggs, which must be well beaten ; pour the whole into a sauce-pan, and warm it over the fire, but do not allow it to boil ; pour into a jug and stir until cold, before you put it into a mold. ICE CREAM. Take one quart of pure cream, and take 3-4 of a pound of fine sugar, and take 4 eggs, and put that all on the fire and keep stirring till it grows thick ; put a spoon in it, and when you put the spoon in it, lift the spoon up, and if it drops from the spoon it is cooked, but you must not let it boil. Put it in a freezer and flavor with the essence of vanilla, or if it is convenient, put a vanilla bean split, in the milk or cream and let it boil ; then you freeze it with ice and coarse salt. NEAPOLITAN ICE-CREAM. Rub well together, 12 eggs and i 1-4 pounds of white sifted sugar, and 2 quarts of perfectly fresh and pure cream, flavor as below named, and cook in a farina boiler, (a tin vessel, set into a larger one, containing hot water) stirring constantly, until it thickens, but it must not curdle. Strain through a fine sieve and put it on ice to cool. As there is "reason in the cooking of eggs," so the cooking of ice-cream demands care and skill ; it may HONEY. 329 be as readily undone or overdone, as a beefsteak or an oyster stew. I will suppose you use Tingley's freezer, which I find superior to any other. Pour the cream into the freezing can, put in the dasher, cover and fasten, then break up your ice with a wooden mallet, in any heavy, coarse cloth, old coffee sack or the like, to the size of a walnut, and pack firmly around the can, adding coarsly ground salt, until the tub is entirely full. A 4 quart can requires 25 pounds of ice and i quart of salt. Cover and fasten the tub, and freeze according to the directions accompanying each freezer, observing the more slowly the work is done, the firmer and smoother will be the product. If a large bulk of light, snowy cream is desired, turn the dasher as rapidly as possible ; what is gained in volume, is lost in quality. If beaten rapidly at first, or if beaten at all. before the cream is entirely chilled, small grains of butter will appear diffused through the mass. When the freezing is completed, open the can, remove the dasher, pack the cream firmly down, replace the cover, drain off the water, fill the tub with salt and ice in the proportions given, cover with a woolen blanket, and let it stand several hours to harden, or ripen. HONEY. HONEY LIQUORICE (Hamb Ph.) Honey and a strong infusion of liquorice boiled to a proper consistency. Excellent for a cold or cough. HONEY OF BORAX. Powdered broax i drachm, clarified honey i oz. ; mix. Astringent, detersive and cooling, it is employed in sore mouth and excessive salvation. GRAPE HONEY. Formerly -used by Arabians and Persians, and is still prepared in many portions of Syria and Palistine, by boiling the must down to 1-3 and sometimes only to 1-2. In this way grape jelly is found. According to Pliny the proper season for boiling is the autumnal Equinox, in the night when there is no moon, or if it is full moon in the day time. In Palestine and many parts of Syria, especially in the neighborhood of Hebron, it is exported in great quantities to Egypt. N OTE When diluted with a little water it is frequently used in- stead of sugar, or a substitute for butter, and is sometimes applied to heal wounds. OBSERVATIONS Why cannot the grapes be so used in Califor- nia? ARTIFICIAL HONEY. Soft water 6 pounds; best pure honey 3 pounds ; white moist sugar 20 pounds ; cream of tartar 80 grains ; essence of roses 20 drops ; mix the above in a brass kettle, hoil over a charcoal fire for 5 minutes, take it off, add the whites of 2 330 HONEY. well beaten ; when almost cold add 2 pounds more of honey. A decoction of slippery elm or mastic will improve the honey added while cooling. In hot weather it will ferment. GRANULATED HONEY (R. P.) The Jews of Moldarin and the Ukraine prepare from honey a sort of sugar, which is solid and white as snow, which they send to the distilleries of Dantzic. They expose the honey to frost for3 weeks, where neither sun nor snow can reach it, and in a vessel which is a bad conductor of coleric, by which process the honey becomes clear and hard like sugar. I have often seen it resemble granulated lard, and hard enough to cut with a knife. It may be kept in this state for years by keeping it a number of degrees below the freezing point in ice in an ice-house. It greatly improves in flavor by becoming, as we call it, "candied." It is granulated and beautiful returns to the liquid state in warm weather. The Chinese have a way to make it continue in this candied state, and sell it in jars as they do their pre- serves. In every instance the comb is removed and the honey clear. Though I have often seen the honey candied in the comb in very cold weather. It is delicious whether in or out of the comb. MANUFACTURED HONEY (A Cuban recipe.)--One quart of water, 1 1 pounds brown sugar, old bee honey in the comb 2 pounds, cream tartar 50 grains, gum arabic i ounce, oil of peppermint 5 drops, oil of rose 2 drops. Mix and boil 2 or 3 minutes and remove from the fire. Have ready strained i quart of water, in which a table- spoonful of pulverized slipery elm bark has stood sufficiently long to make it ropy and thick like honey. Mix this into the kettle with an egg beaten up, stir well a few minutes, and when a little cool add 2 pounds of nice strained bees' honey, then strain the whole, and you will have not only an article which looks and tastes like honey, but which possesses all its medical properties. The bark of the mastic tree could be substituted for the slippery elm. NOTE In preserving fruits in brandy or spirits place the fruit in Jaottles, then pour the spirits over them, in which 1-2 pound of sugar to every quart of spirits is dissolved. The spirits should be good. SYRUPS Allow 2 pounds of the best sugar to every pint of pure water, then pour the cold water on the sugar and let them remain for some hours, stirring occasionally; then heat very gently to finish the solution, after simmering i or 2 minutes ; then check it ; if it pours out like oil it is done, or if a thin skim appears when flow- ing on the syrup. SUGAR BOILING FOR CANDYING. Take any quantity of well clarified and perfectly transparent syrup and boil it to the required degree, which is ascertained by dipping a perforated skimmer into the boiling fluid and let it drain through into the kettle, then blow HONEY. 331 through the holes, and if the syrup that remains forms into bladders it has arrived at the second degree ; then to ascertain if it has ar- rived at feathered degree re dip the skimmer and shake it over the boiler, and if it flies off like feathers it is ready. Then boil a while longer, then dip a stick into the syrup, and then into cold wa- ter ; if right, the moment it touches it, it will snap like glass, when it is at full candy height. At once remove from the fire and set in cold water to keep from burning. One drop of oil will flavor a large quantity, such as citron, Lergamot, &c. SUGAR LEMON. To every 4 pounds of the best refined white sugar 3 ounces of tartaric acid; 1-4 oz. essence of lemon. Used for lemonade, &c. HONEY, DOMESTIC, QUICKLY MADE. (Mrs. Curry.) For 2 coffee cups of white gianulated sugar add 1-2 cup of water, in which is melted a piece of citric acid as large as the end of the little finger, or less. Boil in a porcelain kettle till it begins to thicken a little ; when sufficiently cool pour into a jar or an earthen vessel ; keep covered. Excellent for waffles or any kind of griddle cakes, pan- cakes or fritters. CANDIED CHERRIES FOR THE GRANGE. 1-2 gallon of the largest red cherries; fully ripe, a pounds of good loaf sugar, i tumbler of water; put the sugar into an enameled kettle and pour the water on it, boil as for candy, until thick enough to pull, set it on the corner of the stove and stir until it shows signs of granulation. To cause this it should be stirred frequently while cooking. When the grains or crystals appear on the back of the spoon, drop in the cherries, a few at a time ; let each addition remain in the syrup for a few min- utes, then place in a sieve over a dish ; shake gently but long, then turn the cherries out to coo! upon a shallow broad dish, and dry in a sunny place. A GRANGER'S CANDIED LEMON PEEL. Take 15 California lemons, 5 Ibs. of loaf sugar, with a small portion of lemon juice, 3 1-2 cups of clear, cold water. Remove carefully the peel from the lemon in long strips, and let them remain in salt and water for a niylu ; then wash them in four or five waters next morning, and boil until tender and soft. They should look clear, but not so tender as to break. Dissolve a large pinch of powdered alum in cold water enough to cover the conserve, and let it remain for 2 hours. The syrup now being ready, mix the sugar in 3 1-2 cups of water, add to it the juice of 4 lemons, and boU until it ropes from the end of the spoon, then add the peels to this and simmer gently for 30 minutes. Then take them out and spread upon a sieve set over a dish ; shake cautiously and frequently, tossing over the peel until almost dry. Sift granulated sugar over them, and lay them upon a clean cloth 332 CANDIES. spread over a table in the open air. When thoroughly dried, pack in glass jars. To CANDY ANY SORT OF FRUIT. When finished in the syrup, put a layer of fruit into a seive and dip it suddenly into hot water, to take off the syrup that hangs about it; then put it on a napkin be- fore the fire to drain, and place some more in the seive. Have ready sifted double refined sugar, which, sift over the fruit on all sides, till quite white. Set it, in a single layer, on seives in -a lightly warm oven, and turn it two or three times ; it must not be allowed to get cold until dry ; watch it carefully, and it will have a beautiful appearance. When any sweetmeats are directed to be dried in the sun or in a stove, it will be best in private families where there is not a regular stove for the purpose, to put them in the sun, on flag- stones, which reflect the heat, or put them into an oven, taking care not to let it be too warm, and watch that they are done properly and slowly. To CLARIFY SUGAR FOR PRESERVING FRUITS, ETC. To every pound of broken sugar take 1-4 pint of water and the half of an egg, beat up ; stir this up until the sugar dissolves; when it boils, and the scum rises strong and thick, pour in another gill of water to each pound ; let it boil, edging the pan forward till all the scum is thrown off. Set it on the hearth, and when it has settled, take off the scum, and lay it on a reversed hair seive over a dish, that the syrup may run from it; return the syrup into the pan, and boil and skim it once more. CANDIES. HOMK-MADE CANDY. Use a new tin basin, put into it 4 table- spoonfuls of water, i Ib. ol coffee sugar, T teaspoonful of good cream of tartar; boil, stirring constantly to avoid burning. After it begins to have a sappy appearance, try it often by dropping a little into cold water, and if done, it will at once become brittle. Butter an earthen dish and pour the hot candy into it, that it may cool enough to handle. Flavor to taste with oil of peppermint, wintergreen, sas- safras or lemon ; two drops will flavor it strong. For variety, divide it into 3 or four parts and flavor differently by touching one kind of oil to each. Work in the hands at once ; the more it is pulled the whiter it will get. ALMOND TAFFY. Boil a syrup of i Ib. of sugar to i 1-2 pints of water to caramel height, throwing in an ounce of blanched almonds, split into strips, and i oz. of butter. When the candy hardens at once in the water, turn it out into a buitered slab and cut into thin squares. HOARHOUND CANDY. Good for cough and hoarseness. Gather CANDIES. 33.3 the herb and wash it clean, then boil till the juice is extracted ; then boil some sugar, till it becomes light, and add the juice of the hoar- hound to it, and boil it up again. Stir it with a spoon against the side of the pan, till white, then pour it into a paper case, horizontal- ly, dust it with fine sugar, and cut in squares ; or the hoarhound may be dried, and put into the sugar, finely powdered and sifted. SAN FRANCISCO KISSES. Beat 12 eggs to a froth, and slowly sprinkle i Ib. of fine sugar in it, while beating do not stir it; as soon as the sugar is in, stop beating. Have a tin tube and put it on pa- per about 3 inches long, and bake in a quick oven ; as soon as dry, press the center down, fill with thick cream, seasoned to taste, .pile it high in the center, and turn one piece on the other, to form an egg- shape. CHOCOLATE CREAMS. Are made by boiling 20 Ibs. of best white sugar to hard balls, and stirring, till it is formed into a cream, then make holes with your moulds in the best white powdered starch; and fill with the cream ; take them out of your starch, put them in a sieve and brush well, then dip into melted chocolate, and let them stand till cold. LITTLE MOLLY'S GRANDMAMA'S VINEGAR CANDY. Four cups white sugar, 2 cups clear vinegar ; after stirring the sugar and vine- gar until dissolved perfectly, then stew gently, till it harden a little on the spoon, then pour upon broad, flat dishes, well buttered, and cool. Then, as soon as you are able to put the tips of your fingers into it without burning begin to pull it, until white and porous. It is ex- cellent for a cough, or sore throat, or hoarseness. BUTTER SCOTCH CANDY. Four cups brown sugar, 2 of butter, vinegar to taste, 2 tablespoonfuls of water, and a little soda; boil 1-2 hour. Drop a little in hot water; if crisp, it is done. MOLASSKS CANDY. (Our Own.) Two pints of molasses, i 1-2 Ibs. brown sugar, the juice of a large lemon, and 12 drops of oil of lemon. Mix the molasses and sugar together, butter the inside of your ket- tle, and put your ingredients in it, then boil over a moderate fire for 2 hours, add the lemon juice and boil for 30 minutes ; stir it often to prevent it from burning. When thoroughly done, it will cease boiling, then butter a flat dish or pan, and pour it out to cool. If sufficiently done, it will be crisp and brittle, if not, it will be tough and ropy. Nuts of any kind may be added just before it is put in the pan, and stirred well into the candy. Pull with the hand when sufficiently cool. MOLASSES CANDY. (Julia French.) One cup of molasses, i cup of sugar, 2 tablespoonfuls of vinegar, piece of butter the size of an egg, boil, (but do not stir), until it hardens, when dropped in cold water. Then stir in a teaspoonful of soda, and pour on buttered tins ; when cool, pull and cut in sticks. 334 CANDIES. OR. Two cups sugar, 2 tablespoonfuls vinegar, boil, when done, add a teaspoon soda ; pour out, cool and pull, or cut in squares with- out pulling ; do not stir while boiling. MOLASSES CANDY, (French.) Two cups sugar, 2 tablespoonfuls vinegar, i cup of molasses, a cupful of butter, do not stir, boil till it hardens, then add a teaspoonful of soda, and pour in buttered tins. Pull and cut as desired, in any form. A GRANGER'S MARBLED CREAM CANDY. Six cups of fine white sugar, 2 teacups of water, 2 of rich, sweet cream, 2 tablespoonfuls (even) of butter, 2 tablespoonfuls of vinegar, 1-2 teaspoon of soda, stirred in cream, 4 tablespoonfuls of grated chocolate, extract of van- illa to taste. Reserve 1-2 of the cream, the chocolate and vanilla ; boil all the ingredients (besides) together very quickly, until it is thick and ropy; then beat in another pan, the reserved cream, into which you have rubbed the grated chocolale, after stewing till quite thick; when the candy is done, add a cupful of it to this, while stir- ring it thoroughly. Pour out upon broad and fiat dishes, the un- colored syrup, then pour upon it here and there, large spoonfuls of the chocolate mixture. So soon as you can bear it, pull it with the tips of your fingers. If skillfully managed, it will be beautifully streaked with white and dark color. TAFFY. Add the grated rind of one lemon, to i Ib. sugar (loaf) 3 oz. of butter. Boil for 1-4 hour; pour into dishes slightly buttered. Cut in strips with a buttered knife, but do not attempt to raise them till cold. One pound of thin shelled almonds will yield 1-2 Ib. when shelled; very thick shelled will require more. To MAKE COCOA NUT CANDY. Let your cocoa nut be sweet and fresh, rasp it finely. Spread on a sheet over a wide platter and let it dry without artificial means; three days will do, to each pound of nuts allow 1-4 Ib. of sugar or more, if desired. Boil the sugar, when it begins to become very white, strew in the nut gradually, stir and mix it well, until finished. To prevent it from burning, keep the pan a little above the fire. CHOCLATE CARAMELS. Take i pint of new milk; 1-4 Ib. of chocolate, i Ib. of white sugar, boil this well together. Try this on a buttered plate, as it will not crisp in water, and when done pour on buttered pans and mark off in squares with a knife as it curls, and then it will easily break when cold. They are very nice. SILK THREAD OR SPUN SUGAR. Having boiled your sugar until it cracks and does not adhere to the teeth in eating it, oil the handle of a wooden spoon, tie two forks together, the prongs turned out- wards, dip them lightly into boiled sugar, take out and shake them to and fro, the sugar running from them over the spoon, forming fine silken threads, proceeding thus until you have as much as you CANDIES. 335 require, take it from the spoon and form it with your hands into whatever may be directed for the finishing of any dish, not however, too thick, or it would look heavy. NOGAR. Take 1-2 Ib. of pounded sugar; put it in a stew pan over a gentle fire without water ; and when a light brown, add as many cut slices of dry almonds as will make it a thick paste ; turn it out in a mould, or on a marble slab, well oiled, and flatten with a rolling pin, and cut in square pieces. If the almonMs are browned a little in the oven, before putting in the sugar, the Nogar will be the better. PUNCH DROPS. Put 3-4 Ib. of coarsely pounded sugar in a basin; mix it to a stiff paste, with some rum and lemon juice. Put the paste in a pastile sugar water, boil it, and make the drops as described for strawberry drops. PINE APPLE DROPS. Make the drops as for strawberry drops mixing the sugar with pine apple instead of strawberry juice or puree. COCOANUT BALLS OR DROPS. One pound of grated sweet cocoa- nut dried a few hours in the sun or a very moderate oven ; one pound of loaf sugar, the whites of four well beaten eggs, drop on paper any size that you may wish, and bake. PINE APPLE BON BONS IN CASES. Boil and work the sugar, as above; substitute some chopped preserved pine apple for the orange flowers; and finish the bon bons in the same way. ORANGE FLOWER BON BONS IN CORES. Boil 3-4 Ib. of sugar, let it cool, and work it with the spatula until it becomes white; add i oz. of candied orange flowers, fill some small paper vases with the sugar; and put them in the hot cloth to dry. To CRYSTALIZE POP CORN. Put into an iron kettle, i table spoonful of butter, 3 table spoonfuls of water, and i teacupful of white sugar, boil until ready to candy, then throw in 3 ears of corn nicely popped, and stir briskly, until the candy is merely distributed over the corn, remove the kettle off the fire, and stir till cooled a little, and you have each grain seperate and crystalized with the sugar, care should be taken that the vessel be perfectly clean and not too hot a fire, lest you scorch the corn when crystaliz- ing. Walnuts, almonds, or nuts of any kind prepared in this way are delicious. POP CORN BALLS. Use none but that is fully open, then place 2 pecks of the corn in a large dripping pan ; then in a proper sized kettle, put i Ib. of nice sugar dissolved with a very little water, and boil as you would candy, until it becomes a little stiff in cold water, then take it from the fire, then pour into it a gill of thick gum arabic water, made by melting gum arabic in boiling water, and standing all 336 TO CAN VEGETABLES, ETC. night, then pour here and there a little of the mixture over the corn, then with the hand or a stick, stir the corn until it thoroughly incu- porated with the candy mixture, then the corn can be measured in a cup and pressed together with the hands quickly, before it gets cold and hard. CANDY FIGS. Set over a slow fire in a pan, i Ib. of sugar in i pint of water when done, add a few drops of vanilla, and a lump of butter, and put info pans into which split figs are laid. GINGER CANDY. Useful for flatulency and pain in the stomach. To i pound of finely beaten loaf sugar add i ounce of finely pow- dered ginger, put them both into a preserving pan with enough wa- ter to dissolve the sugar. Stir the whole over a slow fire till the sugar begins to boil, then put in another pound of finely beaten sugar and stir it till it becomes thick ; remove it from the fire and drop it upon earthen plates. Set them in a warm place to dry. To IMPKOVE SUGAR AND INCREASE IT. To every 5 Ibs. of sugar add i of flour. TO CAN VEGETABLES, FRUITS, ETC. To CAN TOMATOES AND OKRA FOR SOUP. Pour boiling water over ripe, sound tomatoes, then remove the skins, put into a porce- lain kettle to boil ; as the water rises dip part of it off, or it will re- quire a long time to reduce the tomatoes so as to can ; boil until almost ready for table use. In the meantime wash the okra, and cut crosswise, and drop into boiling water, boil 1-2 hour, skim sev- eral times, dip up with a perforated ladle and drop into the toma- toes, and let all boil 1-2 hour, pour into cans and seal while hot. Mrs. Martin. To CAN FRUIT (Mrs. H.) The chief agent in the work of pres- ervation is heat. After the application of heat after a certain length of time (by which process the air is expelled), the article may be sealed hermetrically and remain unchanged for an indefinite period. The fruit and vegetables should be canned as soon as possible after being gathered. How to know that the can is hermetrically sealed and that its contents will keep: the contents, as soon as they cool ; will shrink, leaving a vacuum, and the top and bottom of the can will concave from the pressure of the external air. This shows that the sealing is complete. Set the can in a warm place, and after 4 or 5 days the concave condition of the top and bottom remains is all right. SMALLER FRUITS. Such as raspberries, strawberries, blackberries, thimbleberries, currants, &c., may also be done as follows : Pick and wash the fruit carefully and weigh, allowing to each pound of fruit TO CAN VEGETABLES, ETC. 337 1-2 pound of sugar or less. Put the fruit and sugar in alternate layers in a vessel and allow them to stand i hour, then put them into a preserving kettle and boil 10 minutes. Can and seal at once. CANNED PINE APPLE. (Mrs. Bristol.) For 6 Ibs. of fruit, when cut and ready to can, make syrup with 2 1-2 pounds sugar and nearly 3 pints of water, boil water 5 minutes and skim or strain, if neces- sary, then add the fruit, and let it boil up ; have cans hot and fill and close up as soon as possible. Use the best white sugar ; as the cans cool keep tightening them up. To CAN QUINCES. It is necessary that the fruit, after being pared and cut in slices of uniform size, should be boiled in clear water till slightly tender. In the water in which they were boiled (allowing a tumblerful to a pound of sugar), dissolved sugar in the proportion of 1-2 pound to a pound of fruit. As soon as the sugar is dissolved and the syrup begins to boil, return the quinces to the kettle and boil for 15 minutes. Can them while boiling hot and sealing imme- diately. Pears and apples may be done in the same manner. BOTTLED PLUMS. (Australian.) Gather the fruit when dry, put it into stone jars, tie it down with bladders, and over the bladder tie a paper to keep the bladder from drying. Put the jars to stand in a very cool oven, for 24 hours longer, take off the paper and look at the bladder, if it is not cracked, label and put away in a warm and dry place ; if any of the bladders be cracked, put on a new one and just make the plums hot through in the oven, so as to exhaust the air. The oven throughout this process should be very much cooler than even for a custard. These plums keep very well, and are more like fresh fruit, than when done with sugar. To BOTTLE PLUMS. (Mrs. E. P. Nottingham, Va.) Have your bottles perfectly dry, and fill them with the fruit to within 2 inches of the neck, stop the bottles slightly with paper, set them in a vessel of cold water, and let them heat gradually until the water boils 10 or 15 minutes, then take the water off with the bottles in it, and let them remain, until the water is perfectly cool, then have some corks, soaked in boiling water, with which stop the bottles very tight, then dip the corked part in melted rosin or sealing wax. Make a deep hole in the earth in a shady, cool place or cellar, and cover them up. When tarts are to be made, sweeten the fruit to fancy. THE COLD PROCESS OF CANNING FRUIT. If peaches, pare arvl halve them, pack them as closely as possible in a can without ; , sugar ; when the can is full pour in sufficient pure cold water t< all the interscices between the peaches and to reach the rim <>! i.ic can ; let it stand long enough in the water to soak into all thu crev- ices, say 6 hours, then pour in water to replace what has been sunk away. Seal up the can, and all is done. Canned in this way ^caches 338 SPICES AND CURRIES. retain all their freshness and flavor. There will not be water enough in them to render them insipid. If preferred, a cold syrup could be used instead of pure water, but the peaches taste natural without any sweetening. SPICES. SPICES. To have them good, one must have them prepared at home. In ordinary cooking the following proportions are used : Put into a clean paper bag, of a light straw color, 1-4 oz. of bay leaf, 1-4 oz. of thyme, 1-8 oz. of rosemary, 1-8 oz. of marjoram; put the bag into a hot screen until the herbs are quite dry; mix in a mortar with 1-2 oz. nutmeg, 1-2 oz. of cloves, 1-4 oz. of whole peppers, 1-8 oz. of Cayenne pepper; pound the whole, and pass through a hair seive. Keep the mixed spices in a dry, well-corked bottle. These spices are used either alone or with salt added. The proportion for mixing with salt is i oz. of the mixture to 4 oz. of fine salt. In con- formity to these proportions, a good seasoning will be secured. It is very easy to perceive all the advantages of having such a mixture prepared, together with the definite instructions as to the proper quantity required for different seasonings. As an instance of the employment of the mixture in practice, I will at once mention that i oz. of the spiced salt just referred to, will be the quantity required to season 3 Ibs. of force meat. CONCENTRATED ESSENCE OF GINGER. Unbleached, well-bruised Jamaica ginger 4 oz., rectified spirits of wine i pt.; digest for two weeks, press and filter. SPICES FOR SEASONING How TO PREPARE THEM. 2 oz. each of cloves and white pepper grains, i oz. each of nutmeg, mace, sweet basil, marjoram and thyme, 1-2 oz. of bay leaves; the herbs should be dried in the shade, in a dry, airy place, the spices coarsely beaten, then place these ingredients between sheets of vellum paper, folded over them and tied up, so as to prevent the aroma of the ingredients from escaping ; then place them in a stove, with a sheet of tin to keep them from burning, dry gradually and perfectly, then crumble them at once and run them through a sifter ; put in a bottle and cork tightly. CURRIES. GRILLED CHICKEN WITH SHARP SAUCE. Prepare your chicken as for grill, oil it slightly over, season with pepper and salt, in propor- tion to size, then place it on a gridiron over rather a fierce fire ; when nearly done, put by degrees 2 tablespoonfuls of Sultana sauce over it, losing none of it; when done, have on a dish i oz. of butter; pour over the butter another tablespoonful of sauce, mix well, and ufter turning the chicken two or three times, serve it up. CURRIES. INDIAN CURRY POWDER. 1-4 lb. of coriander seed, 1-4 Ib. of tamerice, 2 oz. cinnamon seed, 1-2 oz. Cayenne, i oz. mustard, i oz. ground ginger, 1-2 oz. allspice, 2 qz. fenugreek seed. Put all the ingredients in a cool oven, where 'they should remain over night; then pound them in a mortar, rub them through a seive and mix thoroughly together. Keep the powder in a bottle, from which the air should be completely excluded. This receipt is given, as many persons prefer to make their curry powder at home, but that purchased, is, generally speaking, far superior, and very frequently more economical. CURRIED BEEF. A fe\v slices of tolerably lean roasted, or boil- ed beef, 3 ozs. of butter, 2 onions, i wineglassful of beer, i dessert spoonful of currypowder ; cut the beef into pieces about 3 inches square, put the butter in a stewpan with the sliced onions and fry them of a light brown color , add all the ingredients and stir gently over a brisk fire for about 10 minutes. Should this be thought too dry, more beer, or a spoonful or two of grog or water may be added, but a good curry should not be thin. Place in a deep dish with an edging of boiled rice, in the same manner for the curries. Cook 10 minutes. Seasonable at any time. INDIAN MUSTARD. One quarter pound of the best mustard, 1-4 lb. of flour, 1-2 lb of salt, 4 shalots, 4 tablespoonfuls of vinegar, 4 tablespoonsuls of catsup 1-2 bottle of andury sauce. Put the mus-~ tard, flour and salt into a basin and make into a stift paste with boil- ing water Boil the shalots with the catsup, vinegar, and anchovy sauce for 10 minutes, and pour the whole (boiling) over the mixture in the basin. Stir well and reduce to a proper thickness, put into a b> ttle, with a bruised shalot at the bottom, and store away for use. This makes an excellent relish, and if properly prepared, will keep for years. A WET CURRY. Of whatever ingredient, cut it into small pieces ; put them, with 2 or 3 onions, sliced, into a stew-pan, fry them till brown. When done, add a tablespoonful of the curry-powder, and some salt and simmer the whole gently with a little water or broth, until sufficiently cooked. Stir constantly. To MAKE A CURRY OF LOBSTERS. Having taken the edible sub- stance from the shells, lay it in a pan, with a little mace, 3 spoonfuls of veal gravy, and 4 of cream, rub smooth i or 2 teaspoonfuls of curry-powder, i of flour, and i oz. of butter, simmer, these together for an hour; squeeze therein the juice of 1-2 lemon and add some salt. Prawns may be used instead of lobsters. Add rice, as usual. CURRIED MUTTON. The remains of any joint of cold mutton, 2 onions, 1-4 lb. ofbutter, i dessert-spoonful of curry-powder, salt to 340 CURRIES. taste, 1-4 pint of stock or water. Slice the onions in thin rings, and put them into a stew-pan with the butter and fry of alight brown, stir in the curry-powder, flour and salt, and mix all well together ; cut the meat in thin slices, (if there is not enough to do this, it may be minced) and add it to the other ingredients ; when well browned add the stock or gravy, and stew gently for 1-2 an hour. Serve in a dish with a border of boiled rice, the same as for other curries. Cook 1-2 hour. CURRIED FOWL OR CHICKEN. The remains of cold roast fowls, 2 onions, i apple, 2 ozs. of butter, i dessert-spoonful of curry-powder, i teaspoonful of flour, 1-2 pint of gravy, i tablespoonful of lemon juice. Skin the onions, peel, core, and chop the apple, and cut the fowl into neat joints ; fry these in the butter, of a light brown, then add the currypowder, flour and gravy, and stew for about 20 minutes. Put in the lemon juice, and serve with boiled rice, either placed in a ledge round the dish, or separately. 2 or 3 shalots or a little garlic may be added, if approved. Altogether, cook 1-2 hour. CURRY. Slice 6 onions, i green apple, and a clove of garlic ; stew them in a little good beef, mutton or fowl broth, until they will pulp, then add one teaspoonful of currypowder, a few tablespoonfuls of the broth, a little salt and a few cayenne peppers, a pinch of each. Stir in this gravy any kind of meat, cut into small pieces, adding a piece of butter, the size of a walnut, rolled in butter. CURRY SAUCE. This recipe is from Captain White, who resided for 20 years in the East Indies. Take 2 good sized apples and 4 large onions, and 4 ozs. each of sweet butter and lean ham. Slice the apples and onions and put them all into a stewpan,with a blade of mace, 2 sprigs of thyme, 4 pepper corns, and 2 bay leaves. Stir over the fire, until the onions become brown and tender, then add 2 tablespoonfuls of the best curry powder, i of vinegar, 2 of flour, a teaspoonful of salt, i of sugar. Moisten it with a little broth, milk, cream or water, with the addition of a little glaze; boil till in a mass and sticking to the back of the spoon, strain it and boil again for a few minutes ; put it in a covered jar. In the winter it will keep for months. A spoonful of this may be used instead of curry powder for currying meat, fowl, fish, game, or for rewarming it in this sauce. Eaten with well boiled and dry rice. This sauce should be boiled over now and then. CURRY, (Contributed by Miss Lillie B. Happer, Canton, China. Take one onion, some garlic, some red pepper, and chop very fine, put in a skillet and fry till brown, then stir in some curry powder to taste, and add boiling water till you think it is thin enough, then put in whatever meat you choose, chicken, fish or mutton, all cut up, add butter if you like, and boil a short time. Serve hot with rice. COFFEE. TEA CHOCOLATE. 34 1 LEMON IN TEA (Spanish.) Put a very thin slice of lemon on top of the sugar in the cup, then pour the tea over ; no cream is used. TEA How TO MAKE IT. To prevent sleep and yet not feel lan- guid. To weak, green tea add a little brandy, sugar and lemon juice. A NEW WAY TO MAKE TEA. Put the tea in the pot and let them both become hot by degrees, then pour over the boiling water and let it stand for 5 or 6 minutes in a hot place. NOTE The leaves and pot should heat for 10 or 15 minutes. THE English make the best tea. GOOD black tea is generally admitted to be the most beneficial and the least prejudicial, but most persons prefer it with a mixture of the green in equal parts.- Green alone is certainly injurious. CHOCOLATE--HOW TO MAKE. One-half pound of ground choco- late, a little each of cinnamon, nutmeg and vanilla, 3 cups of water. 4 cups of milk ; first boil the grated chocolate, the spices and water together, then add the milk, stirring well all the time, then set it on the fire or hot ashes to boil for 3-4 of an hour ; sweeten to taste. If sweet or spiced chocolate be used, use but little sugar or spice. CHOCOLATE MILK. Dissolve i large spoonful of chocolate in 2 1-2 cups of milk, new and sweet. CHOCOLATE should not be made until the moment it is wanted, because heating injures the flavor, destroys the froth and separates the body of the chocolate, the oil rising to the top after a short boil- ing, or remaining long by the fire, which is the principal, if not the only cause why chocolate disagrees with delicate stomachs. Ifrightly prepared it is both nutritive and wholesome. COFFEE. SPANISH OR ST. DOMINGO WAV TO MAKE COFFEE. Put the de- sired quantity of coffee in a flannel bag, and then pour over boiling water, but do not let it come to a boil, but shake the pot of boiling fluid well, pouring it back and forth, then pour out and serve in small cups without cream or sugar ; it is delightful. This is the way the Spanish residents make coffee on Island of St. Domingo. NOTE The coffee is always beaten in a mortar, which causes it to retain the greater portion of its aroma. A hundred cups of coffee can be made in this way at once, and can be kept hot without boil- ing. 342 COFFEE. COFFEE How TO MAKE IT. Put 2 ounces of ground or beaten coffee into a stew pan, then set it upon the fire, and with an iron spoon stir the powder well till quite hot, then pour over it 2 cups of boiling water, then put the cover on for 5 minutes ; strain it through a cloth and put in a pot, and rewarm it and serve. COFFEE, TO MAKE IN THE OLD STYLE. One teacupful of ground coffee, moisten with the white of an egg and cold water stirred well together, pour on boiling water, set it on the stove and let it boil up 3 times, stir it down twice with a spoon, but the third time pour in 1-2 cup of cold water, let stand 2 or 3 minutes and serve boiling hot. It is elegant. COFFEE A NEW WAY TO MAKE WHEN IN A HURRY. Put 2 table- spoonfuls of coffee into a sauce pan, then put it on the fire, then stir it with an iron spoon until it becomes quite hot, then pour over it a pint of boiling water, then put the top on and boil for 4 or 5 minutes, then strain and re-warm it and serve. Sugar and cream or milk can be added to taste. To AVOID COFFEF, LOSING ITS STRENGTH When the roasting is completed, while hot, put 1-2 ounce of white or brown sugar to i Ib. of coffee ; the sugar melts immediately ; by well shaking or turning the roaster quickly it spreads all over the berries and gives each one a fine glaze. It then has a shining appearance as if covered with varnish, and has no smell, which returns when ground in a high degree. When roasted the grains should be opened, if heaped to- gether it causes them to sweat and lose their strength. ARABIAN MANNER OF SETTLING COFFEE. Dip a cloth in cold wa- ter and wrap it around the hot coffee pot, and it will clear rapidly. To PRESERVE GROUND COFFEE. Wet ground coffee i Ib. with 3 oz. of sugar, or thoroughly in cold water, then spread it oul in the open air to dry. The sugar locks up all the volatile parts, so that when it dries, it does not escape. It will keep a month in this way if exposed to the air. How TO MAKE IT, THUS PRESERVED. Pour cold water over the powder, and boil it. It makes as good a beverage, as if just roasted. TO MAKE COFFKE AS USED BY BONAPARTE. Put the ground Cof- fee into a vessel with a strainer, and pour the water on it perfect- ly cold, plunge this vesel into another, filled with boiling water, which must be kept at the boiling point until the process is completed. This method is thought to preserve the flavor of the coffee perfectly. To ROAST COFFEE. (A French recipe.) It is acknowledged that the French coffee is decidedly superior to any other, and as the roasting of the berry is of great importance to the flavor of the pre- paration, it will be useful and interesting to know how they manage these things in France. In Paris there are two houses, justly cele- BREAKFAST, LUNCH AND TEA. 343 brated for the flavor of their coffee. La Maison Circdett and La Maison Soger de Chartres, and to obtain this flavor before roast- ing they add to every 3 Ibs, of coffee a piece of butter the size of a nut, and a dessert spoonful of powdered sugar ; it is then roasted in the usual manner. The addition of the butter and sugar devel- ope the flavor and aroma of the berry : it must be borne in mind, that the quality of the butter must be of the very best description. COFFEE, TURKISH FASHION. When the water has just come to boil, add the coffee and sugar ; mix well, as above, and give just a boil and serve. The grounds of coffee will in a few seconds fall to the bottom of the cups. The Turks wisely leave it there; and I would advise every one to do the same. CAFE AH LAIT. This is merely very strong coffee, added to a large proportion of good hot milk, about 6 tablespoonfuls of strong coffee being quite sufficient for a breakfast-cupful of milk. Of the essence which answers admirably for Cafe au Lait, so much would not be required. This preparation is infinitely superior to the weak, watery coffee so often served at tables. A little cream, mixed with the milk, if the latter cannot be depended on for richness, improves the taste of the coffee, so also the richness of the beverage. Six table- spoonfuls of strong coffee, or 2 tablespoonfuls of the essence, to a breakfast-cupful of milk. THE ORDINARY ENGLISH METHOD. The coffee and water are put into the pot at the same time, and boiled for 10 minutes ; a cup- ful is then turned off and returned to the pot, and allowed to stand 5 minutes, when it will, or ought to become clear. BREAKFAST, LUNCH AND TEA. CAROLINA ROLLS D. C. Take 1-2 pint of yeast, i quart of water, warm sweet milk and flour enough to make a light sponge; next morning add 1-2 pint of cold water and 1-2 Ib. of butter ; stir it well and add flour enough to make it tolerably stiff, let it stand i hour and bake in a hot oven after making it into small cakes. BREAKFAST ROLLS Stella. Two quarts of flour, i tablespoon- ful even ot sugar and butter, 1-2 cup of yeast, i pint of scalded milk or warm water ; if milk is scarce, a little salt. Set to rise until light, then knead until hard, and set to rise, and when wanted make into rolls, then oil each roll with sweet butter or lard and and set them rather upright and close together in the oven, and in the cen- tre place 3 long rolls ; set to rise and bake in a slow oven. YEAST ROLLS. For this kind of roll take the same dough as for steam nudels ; it is best to fill them with boiled fruit. After the dough has risen roll it as thin as possible, then the fruit spread 344 BREAKFAST, LUNCH AND TEA. upon it, rolled up, put into a buttered pan and placed in a warm spot to rise. Some melted butter is again spread over it, then bake it slowly in an oven until of a light brown color, the yeast rolls can be sent to the table warm or cold. GOLDEN GATE ROLLS. One pound of flour and i pound of but- ter worked together with egg, i gill of yeast and as much luke- warm water as will make a soft dough ; cover it with flour and put it to rise until light ; flour your board and make into small rolls and bake in a quick oven. These are very nice for tea with invited company. DIXIE CORN CAKE. (Mrs. Miller, Santa Clara, Cal.) One coffee cupful of grits (fine hominy) boiled soft, an equal quantity of white corn meal stirred into the grits while hot, when sufficiently cool stir in briskly 5 well beaten eggs, 1-2 cup of sweet milk and 4 tablespoonfuls of melted butter ; salt to taste ; bake in a deep but- tered dish or pan. CORN BATTER CAKES. 4 cups of boiling water or boiling milk mixed with 2 cups of meal ; when warm work in 4 tablespoonfuls of flour, 3 eggs and i teaspoonful of salt. Bake on a griddle. SAMP OR HOMINY CAKES. Take i pint of small hominy that is cooked soft, mix with i pint of wheat flour, i teaspoonful of salt and a little milk mixed with or without eggs ; fry them on a griddle and eat as buckwheat cakes. BUCKWHEAT CAKES (Mrs. B.) i pint warmed milk, into which stir in a tearup of buckwheat flour, 2 tablespoons of yeast, some salt, 2 well beaten eggs ; let rise, and when light, bake. Or you may take 2 cups of wheat flour and 2 tablespoonfuls of white corn meal, and mix with tepid water until it is a thick batter; add a tablespoonful of yeast and set it to rise an hour, pour in a little milk until of the consistency of waffle batter and let it stand 2 hours in a warm place. Do not grease the griddle but once ; serve with melted butter in a boat. BUCKWHEAT CAKES. Newfield, N. Y., recipe (Mrs. L. M. Kel- logg-) Fi rst m ' x the flour and water with a little white corn meal, a little yeast, hard (leaven) or soft to raise it, set it all night in a moderately warm place next morning, thin it to suit with butter or sour milk, adding some salt. Grease your griddle well while hot with salt pork or the cakes will stick to it ; put on your bat- ter and fry. Serve very hot" with butter or molasses at table. The authoress has often eaten Mrs. Kellog's superior buckwheat cakes, and trusts that enterprising farmers will introduce the supe- rior buckwheat and let it form one of the staples of the whole Union. MY AUNT'S GRIDDLE CAKES. Two cupfuls of sour milk, 1-2 cup- BREAKFAST, LUNCH AND TEA. 345 ful of molasses or 2 spoonfuls of brown sugar, a teaspoonful of soda, a heaping cupful of flour and Indian meal to make a stiff batter. Add a little salt and fry on a well greased clean griddle. FILLED MILK ROLLS. Rub off the crust of 4 milk rolls on a grater, make incisions about the width of a finger apart into -each, nearly through, take care not to cut entirely through. Fill these incisions with the following ingredients: Almonds shelled cut lengthwise; well picked and washed currants and raisins in equal quantities, 2 tablespoon- fuls of citron cut into little dice, a teaspoonful of grated lemon peel, the same of ground cinnamon and 3 tablespoonfuls ot fine sugar, all of which is to be well mixed. Now after the incisions are filled tie them around with a piece of twine and let them soak in eight whole eggs, which have been beaten up well with the 3 pints of cold milk and a little salt, then put them into a colander to drain off. Fry them on all sides to a nice gold yellow color. Let them stand for a few minutes upon blotting paper, then take off the twine, turn them in sugar, dish them with some appropriate sauce and serve. ROLLS, GRAHAM, FOR BREAKFAST. Rub through a colander 2 Ibs. of soft boiled Irish potatoes, then add 2 cups of water, 1-2 cup of sugar, a heaped teaspoonful of salt, 1-2 cupful of hop yeast, then stir it with Graham flour, making a stiff dough. Set it to rise over night ; in the morning make it into small cakes. Set to rise, and when light, bake. Graham flour should never be sifted. MUTTON CHOPS. Mrs. T. B. L. Trim the chops, beat them well, chop to mincemeat, taking care not to separate the meat from the bone, chop both sides and sprinkle with pepper and salt. Have ready some bread crumbs and 2 well beaten eggs, dip the chops first into the eggs, then into the crumbs, put into the frying pan 2 ounces of butter; when it browns put in the chops, fry slowly and never turn them till they look firm and the gravy comes up. Turn them and brown them on the other side, which takes from 5 to 10 minutes. When they feel solid they are done. Brown sauce fla- vored with chopped onion and parsley, a dessert spoonful of flour browned stirred in an ounce of butter ARTIFICIAL OYSTERS. Grate green corn in a dish; to 2 cups of this add i egg well beaten, a small teacup of flour, i teacup of but- ter or less, some salt and pepper; mix them well together. A table- spoonful of the batter will make the size of the oyster. Fry them a light brown, and when done butter them ; cream is better than butter. MUSHROOMS TO COOK. i cupful of water; cook 11-2 hours ; 2 tablespoonfuls of butter, salt and pepper to taste. Stir with a silver spoon in a porcelain kettle. 346 BREAKFAST, LUNCH AND TEA. RELISH FOR BREAKFAST OR LUNCH. Take 1-4 pound of good fresh cheese, cut it up into thin slices and put it in a spider, turning over it a large cupful of sweet milk; add a large pinch of dry mus- tard, a dash of pepper, a little salt and a piece of butter as large as a guinea's egg ; stir the mixture all the time ; powder or roll 3 soda crackers, sprinkle them in gradually ; as soon as they are stirred in turn the contents into a warm dish and serve. A NICE BREAKFAST DISH. Take some stale bread, cut in slices, make a batter of eggs, little sugar, 1-2 cup of milk, a pinch of cin- namon ; dip the bread well in the batter, then fry in a pan with plenty of butter. When well done strew over with fine sugar. GREEN TOMATOES FRIED. Wash and slice tomatoes very thin and drop them in the coldest water you have, let remain i hour, then salt and pepper them, drop in pancake batter and fry in boil- ing lard of a nice brown. Serve hot. ROAST BEEF WITH YORKSHIRE PUDDING. Rub salt and pepper over the beef, put it in a dripping-pan, cover the bot- tom with water, with the drippings bas.te the meat often and turn the meat and baste as before ; 3-4 hour before it is done take out the meat and pour off most of the dripping, and put in the butter and the meat and finish roasting ; add some hot water to the drip- ping and thicken with flour the gravy. To BOIL A STUFFED TURKEY. Take a young turkey weighing 7 or 8 pounds, with bread, butter, salt, pepper and mixed parsley ; skewer up the legs and wings as if to roast, flour a cloth and pin around it ; boil 4 minutes, then set off the kettle and let it stand close covered 1-2 hour or more. The steam will cook it sufficiently. To be eaten with drawn butter and stewed oysters. MILK OR CREAM GRAVY FOR BAKED POTATOES. i quart of milk, 3 tablespoonfuls of corn starch made into a smooth batter with rich milk or cream. Boil the milk and pour in the batter, stirring all the while. Let it boil 2 or 3 minutes, remove from the fire and stir in immediately a well beaten egg. Very nice ; excellent for lunch or breakfast. IRISH STEW. Put into a proper sized stew pan 2 1-4 Ibs. of neck of mutton or lamb, or any part, cut into small pieces with some of the fat pieces cut small, put in a dessertspoonful of salt, a good pinch each of pepper and sugar, 5 or six medium sized onions, 2 pints of water; boil, and then simmer for 30 minutes, then add 6 medium - sized Irish potatoes, which cut in 2 or 4 pieces, stir well, then boil for a full hour very gently. You can skim off the grease, but the potatoes will absorb that. It is an appetizing dish. Try it. FRIED SAUSAOES WIIH SPINACH OR OTHER VEGETABLES. Fry the sausages or meat a nice brown, press the nicely boiled spinach or cab- BREAKFAST, T.UNCH AND TEA. 347 bage to free it from water, chop fine and lay it in a steak dish, lay the sausages upon the top, put a little hot vinegar to the gravy in the pan and pour over it ; or mashed potatoes, stewed pumpkin, or boiled hominy may do in the place of spinach. For dinner and breakfast. WAFFLES Mrs. R. To i quart of flour add an egg and a spoon- ful of yeast, make these to a thin batter with milk, then put in 2 ozs. of butter and set to rise. It is better to make the batter early in the morning or over night. WAFFLE SAUCE Scald 2 cups of new milk or sweet cream, and while taking from the fire stir 2 teaspoonfuls of butter, a teaspoon- ful of salt into it. When melted serve up with the waffles, WAFFLES Mrs. R. S. Robinson, San Fransisco, Cal. Beat well the whites and yolks of 2 or 3 eggs separately, then have ready some sour milk that has been turned on the stove or near the fire, then stir to it a very little soda, a little salt, the yolks of the eggs, then stir in flour enough to make a moderately stiff batter. Have your irons clean, well greased and hot, pour in the batter ; as you take the waffles out butter them well and keep hot in the stove until served. NOTE The whites beaten to a solid foam should be added a por- tion at a time and stirred in the batter as you make the waffles. If you have but little milk, mix water with it, or use water altogether. Bacon grease is better than lard to fry waffles with. AMERICAN RAISED WAFFLES. One pint of sweet milk, i heaping teaspoonful of thick brewer's yeast, i quart of flour, another tea- spoonful of sweet milk, in which dissolve 1-4 teaspoonful of soda. Let it rise until light, then bake as other waffles. Serve with butter and sugar. BUCKWHEAT CAKES. Put into 1-2 gallon pitcher 3 cups of luke- warm water, to this add 1-2 cupful of baker's yeast with a little salt, then stir in enough fresh buckwheat to make a thick batter ; cover the pitcher after beating the batter thoroughly, and set it to rise over night. Next morning stir in 3 tablespoonfuls of molasses, then dis- solve 1-4 teaspoonful of soda in 3 tablespoonfuls of milk. Beat the whole well together and pour the batter from the pitcher upon a well greased and heated griddle. CREAM COOKIES, Take 1-2 pint of cream, i pound of sugar and i egg, beat them together, then add 1-2 cupful of sour milk, 1-2 teaspoonful of soda, and flour enough to roll; roll out thin, cut them out with a cake-cutter, moisten them on the top with a little cold water, sift over them a little white granulated sugar in which has been grated some nutmeg. Bake in a quick oven. 348 BREAKFAST, LUNCH AND TEA. A CREOLE LADY'S BRF.AKFAST. (Excellent for digestion.) A fig with a cup of coffee. FJ. BATING ISLAM i >s. (A colonial recipe.) Six eggs, whites and yolks beaten separately, add to the yolks i 1-2 pints or more of rich new milk, a cup of loaf sugar, nutmeg or lemon to taste; heat al- most to a boiling point, or until it thickens, dish and spread the whites of eggs, beaten to a solid froth, over; and serve hot or cold. APPLES IN BATTER. Take several medium sized apples, pare and core them, place them in a dish, make a rich batter and pour over them. Bake for one hour ; serve with wine sauce. COCOANUT BISCUITS. Add the same weight of sugar of 4 grated cocoanuts, together with enough whites of eggs to form a softish but thick paste, beat with a w toden spoon till smooth, then lay the mix- ture upon wafer paper in small drops or biscuits and bake in a slow oven. BEATEN BISCUITS. (Mrs. E. A. Watson.) Two quarts of flour, 2 heaping tablespoonfuls of sweet, pure lard ; mix with cold water, till the dough is very stiff. Beat the dough till it blisters. BEATEN BISCUITS, (Another way.) Three and a halfpints of flour 2 tablespoonfuls of lard, 1-2 pint of milk, 1-2 pint of hot water, i teaspoonful of salt, the yolk of an egg ; keep out one pint of flour, and when the other is mixed up into a stiff dough, then, as you beat the dough, sprinkle in the dry flour. Beat hard with the broad end of an ax, a rolling pin, or mallet for 1-2 hour, or until the dough be- comes white and smooth. WALA WALA BISCUITS FOR BREAKFAST. (A Housekeeper.) Make a batter of milk and flour, the richer the milk the better, cream pre- ferable, but water will do, keep it warm until it rises, make your dough up entirely with this, pouring it upon the flour, add salt, sal- eratus or soda in the yeast, according to the sourness of the yeast and the quantity of the flour, which should not be added too fast ; work the dough thoroughly, add some butter or lard, make your biscuits out and bake in a well greased skillet or oven. To raise the biscuit, someplace them for 1-2 an hour over the top of a teakettle, which causes them to rise better, before baking. Should be buttered and eaten while hot, or they are not so good. W. T. APPLE CHARLOTTE. This excellent and healthy dish is seldom seen, but it has only to be tried once to learn its excellence. The recipe is very simple. Put in a tolerably small bread pan a piece of butter the size of a walnut, and set it where it will melt, then pare, quarter and core a few apples, halve the quarters, if they are large, make them into thirds ; now place in the buttered pan as many slices or pieces of bread as will cover the bottom, then a la^fer of ap- ples, a little sugar, and 4 or 5 little chips of butter ; another layer of BREAKFAST, LUNCH AND TEA. 349 bread, another layer of apples, and so on until it is enough for dinner, or until the pan is full; butter the upper layer of bread. Bake in a slow oven. If the oven is too hot and browns the top too fast before the center bakes, with a spoon drip a little hot water over it. Serve hot, with or without sauce. CHARLOTTE RUSSE. (Mrs. Barringer.) One pint of milk, 12 eggs, 1-2 pound of sugar, i pint of rich cream, and i pint of jelly. Make a custard of the milk, eggs, sugar, and flavor with lemon or vanilla. Dissolve the jelly, and add it to the custard, and stir the whole till it is cold, and about as thick as the thickest molasses, then beat in the cream, which has been previously whipped, and pour into moulds lined with sponge cake. If the weather is warm, set it on the ice, and let it remain for nearly an hour and turn out in a china dish. Ice the whole with icing prepared as for cake, and when it is dry, put some icing in a paper horn and run over it in a fanciful form; set in a refrigerator until wanted. Omit the icing if you choose. In- stead of a mould, you may take a large, round sponge cake, turn it bottom upwards, and cut off a slice an inch thick, then remove the whole of the inside, leaving a shell an inch thick. Pour the mixture in this, put on the bottom slice and set on ice. To CURRY EGGS. (Mrs. Medhurst of Calcutta.) 12 eggs, i gill of sweet cream or new milk. 2 cups of broth (chicken or any kind of meat broth), a tablespoonful of curry powder, and enough arrow root or corn starch to thicken, (or rice flour). Then slice a large onion and fry it brown in butter; then stir in the curry powder and broth, till well mixed, set on the fire and simmer slowly till the onions are soft and tender, then stir together the arrow-root, corn starch or rice flour, till a smooth paste is formed, and stir this in the cream and let it boil slowly for a few minutes, then have your eggs boiled hard and cut into 2 or 4 pieces ; then heat them in the curry mixture thorough- ly, but by no means let them come to boiling heat, then place them on a hot dish, with the cut sides downwards, in a neat manner, then pour the sauce over them. Cook 25 minutes. Delicious. WAFERS, MY AUNT'S WAY TO MAKE THEM, Mix 4 oz. of melted, fresh and sweet butter with a cupful of flour. WINE WAFERS. (Mrs. N.) One pound of flour, 1-4 Ib. of butter, a well beaten egg, a large wineglass of wine, and 1-2 of a nutmeg. Bake in wafer irons, a light brown, and roll up as a scroll while hot. MACAROONS. One-half pound of blanched and pounded almonds, the white of i egg, spoonful of orange flower water and 12 ozs. sugar; pound these together till the sugar is dissolved, and then a^d the beaten white of another egg and a very little flour sprink- led in ; drop on buttered paper, bake on tins in a quick oven for 1-4 hour till of a full brown color. 350 BREAKFAST, LUNCH AND TEA. SUGAR GINGKR BREAD. One cup of sugar, i cup of milk, i piece of butter 1-2 the size of a hen's egg, i scant teaspoonful of saleratus, and flour enough to make it stiff as molasses ginger bread. Flavor with lemon or nutmeg. SOFT MOLASSES CAKES Mrs, Webster's. One quart molasses, 3 eggs, i pint buttermilk, 1-2 pint lard, 2 heaped tablespoonfuls of soda dissolved in the milk ; cinnamon and ginger to taste. Flour to make a dough by working it. CAKKS, GINGER A plantation recipe. With 2 pounds of flour, i-rjf. pound powdered sugar, i pound sugar, 1-2 pound butter, 2 cups of water, 8 pieces of candied lemon peel grated; make a paste, then form into cakes, and before baking prick them with a straw or fork. GINGER BREAD. One cup of molasses, 1-2 cup of butter, i egg, i cup of water, i teaspoonful of soda, i of ginger; flour enough to make a thick batter. GINGER SNAPS. One and 1-2 pints molasses, i pint of lard or butter. 4 tablespoonfuls ginger, tablespoonfuls cream tartar, 2 of soda, 2 cups sugar. SWEET POTATO BUNS. Boil sweet potatoes soft, peel and mash them while hot in flour like bread, add spice and sugar with yeast ; when well risen work in butter and make the dough up in small rolls and bake. You can use any quantity, according to judgment. One quart of flour, i coffeecup of potatoes, i tablespoonful of sugar and 6 grains of allspice with a dessertspoonful of butter is a good rule for a small family. BUNS MADE BY OUR MOTHER. Flour, 2 1-2 Ibs. ; butter, 6ozs. ; sugar, 1-2 Ib. ; a little salt, pulverized ginger, cinnamon and cara- way; 1-2 cup of yeast and sufficient warm milk to form a paste, then brush them over with warm milk and bake them a fine brown in a tolerably slow oven. BUNS. Two cups each of milk and sugar, i cup each of yeast and lard ; lay three pieces of the dough 3 inches square together with molasses and a few carrouts; bake a light brown. QUICK DOUGHNUTS. Four eggs, 2 cups of sugar, i cup of but- ter, a tumblerful of sour milk or cream, i teaspoonful of nutmeg, 1-2 of cinnamon, i teaspoonful soda dissolved in hot water, flour to roll out in smooth dough ; cut into shapes and fry in hot lard. MUFFINS Mrs. L. One quart of milk, 2 eggs, i large table- spoonful of butter warmed with the milk, flour enough to make a batter thick enough to drop from a spoon, i teaspoonful of salt, i pennyworth of baker's yeast, or i teacupful of homemade yeast ; set to rise, and when very light bake in rings on a griddle. MUFFINS. One pint of flour, 2 eggs, i tablespoonful of butter, a tablespoonfuls of yeast. Milk enough to mix. BREAKFAST, LUNCH AND TEA. 351 MUFFINS Mrs. J. D. Thornton. Take a quart of milk and melt a lump of butter the size of an egg into a part of it, beat 3 or 4 eggs very light and add them to the milk and melted butter, beat- ing in enough flour to make a tolerably stiff batter very hard and add i tablespoonful of brewer's yeast or a teacupful of homemade yeast ; set the dough to rise 4 hours before using. WATER OAT CAKE. Bake the bread made of oat meal and water to a nice dark brown and dry, put this into water, and it will allay vomitting. FLANNEL CAKES Mrs. J. D. Thornton. One quart of milk, 2 eggs, 1-2 cupful of homemade yeast, a little salt; make a thick batter. FLANNEL CAKES An "Old Dominion" recipe. Mrs. Sturgis, N. Y. Four cups of flour, 2 cups of milk, the yolk of i beaten egg ; mix all together and beat well, then stir in a large spoonful each of salt, yeast and sweet butter, over night. The next morning bake for breakfast, and butter as you take them off the griddle. COCOA, How TO MAKE. It is better to buy the beans in a small quantity, then roast and grind or pound them in a mortor as you would coffee, make as chocolate, allowing 2 heaped tablespoonfuls to 2 or more cups of boiling water. Boil i 1-2 hours, then stir in 4 cups of fresh sweet milk ; let it come to a boil, pour out and serve very hot. COFFEE AND TEAPOTS. While the coffee is boiling and the tea steeping the spouts of both the coffee and teapots should be stopped with a cork or a plug of paper to prevent the strength from escap- ing. I have seen a cork confined with a piece of twine to the han- dle, to be always ready for use. SUMMER SNOW (beautiful.) In a coffeecup of cold water soak the proper quantity of the best gelatine, 2 cups of powdered sugar ; juice and peel of i lemon, 1-2 ordinary sized pineapple chopped into small pieces, i pint of boiling water, i gill best brandy, 2 gills best sherry or white wine, a pinch of nutmeg, the whites of 5 eggs whipped to a solid froth ; mix all the ingredients into the soaked gel- atine, and let them remain for 2 hours ; wheri you have bruised the fruit well with a spoon or in wooden mortar and mixed all thoroughly, at the end of the time pour over the compound the 2 cups of boil- ing water, and continue to stir until the gelatine is thoroughly dis- solved. Strain through a strong flannel or net bag, squeezing and pressing hard. When nearly cold put in the wine and brandy, and cover till cold. Then by degrees whip it into the beaten whites ; no matter in what way beaten, if it be continued for thirty minutes or more. Wet the mould with cold water, then pour in the snow mix- ture and bury it in ice to "jeal." A dish as delicious as refreshing. 352 BREAKFAST, LUNCH AND TEA. N. B. A few peach kernels blanched in boiling water to remove the skin, broken and boiled with any kind of jelly, marmalade, sauce, pudding, preserves; any kind of fruit, and even cake will improve the flavor. WHITE HONEY CAKES. Stir until frothy 1-4 pound of sugar, the yolks of 15 eggs and a whole egg ; mix with it 1-2 ounce of citron, the same of orange peel; cut into small dice; 1-2 ounce of cinna- mon (powdered), the same of powdered cloves, the grated peel of a lemon, 1-2 pound of peeled almonds cut into small dice; finally add to the mass the whites of 15 eggs beaten to stiff froth and 1-4 pound of sifted flour ; spread it smoothly as thick as your finger over oblong wafers as long and as wide as your hand. Ornament them on the top with small pieces of lemon peel the thickness of the back of a knife, put them on a baking plate and bake them in an oven that has been allowed to cool. Bake slowly till of a bright yellow. SALLY LUNN Mrs. Jeanson. i large cup of flour, 3 heaped tea- spoonfuls yeast powder, a teaspoonful of sugar ; mix these, drop in 3 whole eggs well beaten, with enough to form a thick paste. Butter a pan, put in the paste, not thin enough to run, stick bits of butter here and there all over the top of the dough ; bake in a quick oven. Nice for lunch, breakfast and tea. SALLY LUNN Mrs. R. 3 pints flour, 6 eggs, 4 ounces butter, i t-2 pint of yeast, i pint of sweet milk; beat all these ingredients together, pour into a buttered mould in which it is to be baked and let it stand over night, if you wish it for breakfast. SALLY LUNN. One' yeast cake i cup of butter, 3 eggs, milk and flour to make stiff batter. Make up in the morning and set to rise for tea; sugar and spice added, if desirable. Bake in thin pie pans. SWEET RUSKS. Make a batter of i pint of milk, i pint of flour, 2-3 cup of sugar ; after rising add 2 eggs, i cup sugar, 6 ounces of butter or lard, 1-2 teaspoonful of salaratus. COOKING WITHOUT EGGS. i cup each of sugar and cold water, 1-2 cup of butter, 2 tablespoonfuls of cream of tartar, i table- spoonful of saleratus ; spice to taste, flour to make a dough ; roll out ihin ; cut in any shape. JOHNNY CAKE. Add to a cup of sour milk i well beaten egg, i cup of sweet milk, i teaspoonful of soda, from i to 3 tablespoonfuls of molasses ; salt., corn meal and stir quite soft. GOOD CORN BREAD. One pint of sweet milk, i egg, i tablespoon- ful of lard, 2 teaspoonfuls of baking powder (Brown's or Pierce's is the best), i tablespoonful of sugar, enough white cornmealto make a moderately thick batter ; just before baking add the lard boiling BREAKFAST, LUNCH AND TEA. 353 hot, stir it well and bake immediately in a quick oven. This is equally nice made with sour milk. FRIED BREAD M. A. T. Take a tablespoonful of sweet, light dough, dissolve in a cup of sweet milk, add 3 or 4 eggs, i 1-2 cups flour, i teaspoonful salt ; cut some thin slices of light bread, dip this in the batter and fry in hot lard ; sprinkle with powdered sugar and garnish with jelly. CAROLINA BREAD. Dip slices of light bread into new milk, then dip them into 2 well beaten eggs, and fry them in hot lard ; dish them and pour over them any kind of syrup and serve hot. SNOW CAKES. Put corn meal into a good sized wood or earthen bowl with sugar and salt to taste, then add 3 times its bulk of snow, and stir it together with a spoon ; when well mixed it looks like so much dry meal or snow. Fry a little on a hot griddle ; if it cooks too dry to turn well, add more snow; if too wet to be light, add more meal ; when just right, fry on the griddle in convenient-sized cakes, and they will be as light as corn bread. CORN CAKES. Sweet milk, i or 2 eggs, salt, about 1-3 of flour to 2 of fresh, sweet corn meal, a little lard, no yeast powder; fry quickly on a hot griddle. JOLLY BOY Brayton. i quart of new white corn meal, scald and cool, i pint of flour, 2 eggs, i teaspoon soda, 2 of cream tartar, a little sweet milk ; make as thick batter as for pancake aud fry in hot lard. Nice for breakfast. ANCIENT RECIPE FOR THE ATHENIAN NATIONAL DISH. Dry near the fire in an oven 20 pounds of barley flour, then parch it, add 3 pounds of linseed meal, 1-2 pound of coriander seed, 2 ounces of salt and the quantity of water necessary. To this sometimes a little millet is added in order to give the paste greater cohesion and delicacy. FINE WAFFLES. (Mrs. B.) One pint of sweet milk, 1-2 cup of but- ter milk, sour cream, or clabber, 2 eggs, i 1-2 pint of flour, and a piece of lard the size of a small hen's egg, melted and put in the bat- ter ; beat till perfectly smooth. Have the waffle irons perfectly clean, and grease and fill them with batter, and bake on bright coals, turn- ing the irons so that both sides may be browned. Butter as you take them from the irons. ORANGE CAKE. (Mrs. O. Hallon, San Jose.) Yolks of 5 eggs, whites of 2 beat well, i 1-2 cups of sugar, 2-3 of a cup of water, butter the size of an egg, 2 cups flour. This will be enough to fill 4 large jelly moulds. COCOANUT BALLS. Remove from the kernels the brown skin, then grate with a coarse grater ; add equal weight of sifted sugar, and the white of one well beaten egg. Make into balls about the size of a $54 BREAKFAST, LUNCH AND TBA walnut and bake upon a tin in a moderate oven, of a light brown* Place the balls upon thin white paper. Remove as soon as taken from the oven. SMALL DROP CAKES. Made of this mixture by dropping a spoon- ful on wafer paper ; baked in a quick oven. GREEN CORN GRIDDLE CAKES. Make a batter of 3 or 4 eggs, 2 cups of flour, a little salt and water, milk or meat broth, (boiled with- out vegetables), if you have it ; grate 6 or 7 ears of green corn, into this mixture ; bake on griddles. Serve hot with butter. Canned corn will do for winter. GENERAL WASHINGTON'S BREAKFAST CAKE. (Genuine.) Make a thick mush of white corn meal and water, add some salt and a little butter, and drop in small cakes, 1-2 inch thick, on a hot griddle ; butter well and serve. FRYING GRIDDLE CAKES. Before applying your batter, rub the griddle with dry salt, then rubbing off carefully before oiling, which will cause them to turn easily. Corn, griddle and buckwheat cakes are nicely turned when thus treated. TEA CAKES. (Mrs. Jos. Mayo, Richmond, Va.) Two Ibs. of flour. 1-2 Ib. sweet butter, yolks of 3 eggs, a teaspoonful of saleratus, dis- solved in a teacup of water and a dessert spoonful of vinegar. Flavor with mace. NEW ORLEANS TEA CAKE. Three Ibs. of flour, or bread crumbs, i 1-2 Ibs. of sugar, 3-4 of butter, 2 tablespoonfuls of caraway seeds, i small teaspoonful of soda, and 1-2 pint of milk. Roll out and bake in thin cakes. MY COLORED MAMMY'S COOKIES. Five eggs, i 1-2 cups of but- ter, 3 cups of fine white sugar, 5 cups of flour or mace, 3 spoons of cream, spice to taste. The dough should be soft ; then roll out to a thin sheet, and cut in small cakes in what form desired Bake in a fast oven until a light brown and crisp. Brush them over with a clean feather, or soft rag, dipped in a solution of sugar and water, quite thick. BAKED APPLE DUMPLINGS. (A plain family dish.) Six apples, 3-4 Ib. of suet crust, (see recipe) sugar to taste. Pare and take out the cores of the apples, dividing them, and make 1-2 Ib, of suet crust, (by recipe), roll the apples in the crust, previously sweetening them with moist sugar, and taking care to join the crust nicely ; when they are formed into round balls, put them on a tin and bake them for 1-2 an hour or longer. Should the apples be very large, arrange them pyramidically on a dish, and sift over them some powdered sugar. These may be made richer, by using one of thepuft pastes instead of suet. Bake from 1-2 to 3-4 of an hour. Sufficient for 4 persons. SWEET DUMPLINGS WITH ALMONDS. Pound very fine, a oz. of BREAKFAST, LUNCH AND TEA. 355 peeled sweet almonds, put them in a dish with 2 tablespoonfuls of flour, fine sugar and cinnamon, stir this with 3 eggs for 1-2 hour, put them into sweet sauce, or into wine sauce. LEMON DUMPLINGS. One half a pound of grated bread, i -4 Ib- of chopped suet, 1-4 Ib. of moist sugar; mix well together, adding lemon peel, which should be very finely minced. Moisten the eggs well with strained lemon juice. Stir well. SHELLS. Take 2 tablespoonfuls each of sweet milk and white sugar, i of melted butter, 2 eggs ; stir all together till perfectly smooth, then add flour till stiff enough to roll, cut the size of a walnut, roll very thin and round on a floured board, and cook in boiling lard, or oil, holding them in with a fork till done. CORN MUFFINS. Four cups of sifted meal, a lage spoonful of but- ter, 4 cups of sweet milk, a large pinch of salt, 2 tablespoonfuls of of yeast, and one of sugar or molasses. Bake i hour in shallow pans in rings, after rising 4 or 5 hours. MUFFINS, CINNAMON. One teacup sour milk, nearly 1-2 cup of sugar, i egg, i tablespoonful cinnamon, make thick with flour and stir till smooth. Bake in gem pans. ORANGE FOR DESSERT. May be put in fruit dish stands or baskets, or the skin may be slit into eighths, half way down, then with the bowl of a teaspoon tnrn the peel either outward or inwards so that that the peel can turn either way, showing the yellow and white halves of the orange. The blossom end of the fruit a little piece should be cut off, or you can, with a sharp knife, run around the fruit about half from either end, only cutting through the rind; then with the smooth handle of a teaspoon, slip between the rind and the fruit, work it carefully until the halves are free, except at the ends. Turn the rind without tearing it inside out, making a cap at the end, the fleecy white fruit between them. This is done by the master of ceremonies in families who live in the Orient at the conclusion of dinner. The effect of serving oranges in this way is beautiful and I have often admired the ease, and great skill with which it is done. PUMPKIN PIE (ENGLISH.) Take out the seeds and grate the pumpkin till you come to the outer skin ; sweeten the pulp, add a little ground allspice, lemon peel and lemon juice ; in short, flavor it to the taste. Bake it without an upper crust. PRUNE PIE. The two crusts the same. Cook the prunes, take out the stones, add sugar and powdered cinnamon to taste, stir in well and bake between two crusts in a slow oven. LEMON PIE. i lemon, i cup of sugar, i egg, i teaspoonful of corn starch, 3 teaspoonfuls of cream, half cup of boiling water. Bake with upper and under crusts. LEMON MINCED MEATS. a large lemons, 6 apples, half pound of 356 BREAKFAST, LUNCH AND TEA. meat, i pound of currants, half pound of sugar, 2 ozs. of candied lemon peel, i oz. of citron, mixed spice to taste. Pare the lemons, squeeze them, and boil the peel until tender enough to mash, add to the mashed lemon peel the apples, which should be pared, cored and minced, the chopped suet, currants, sugar, sliced peel, and spices. Strain the lemon juice to these ingredients ; stir the mixture well, and put it into a jar with a close fitting lid, stir occasionally, and in a week or 10 days the minced meat will be ready for use. Suffi- cient for 1 8 larger or 24 small pies. Seasonable in cold weather. POLISH TARTLETS. Puff paste, the white of an egg, powdered sugar: roll some puff paste out thin and cut it into 21-2 inch squares; brush each square over with the white of an egg, then fold down the corners, so that they will meet in the middle of each piece of paste, slightly press the two pieces together, brush them over with the egg, sift over some sugar, and bake in a nice quick oven for 1-4 hour. When they are done, make a little hole in the middle of the paste, and fill it up with apricot jam, marmalade or red currant jelly. Pile them high in the center of a dish, on a napkin, and garnish with the same preserve that the tartlets are filled with. Bake 15 to 20 min- utes. Sufficient for 2 dishes of pastry. Seasonable at any time, N. B. It should be borne in mind, that, for all dishes of small pastry, such as the preceding, trimmings of puff paste, left from larger tarts, answer as well as making the paste expressly. CORN PATTIES. (Mrs. S. M. Kellogg.) Grate i dozen ears of green Corn, add to it 2 well beaten eggs, withatablespoonful of flour, a little salt and pepper, beat well and drop in a hot griddle or pan, well buttered, use part lard, or they will burn. FRIED CAKE. (Mrs. Patterson.) One and a half cups of sugar, i cup sweet milk, 2 eggs, i teaspoonful of cinnamon, 5 teaspoonfuls of baking powder, 5 tablespoonfuls of melted lard, 1-2 teaspoonful of nutmeg, i quart of flour, a little salt. CORN MEAL DROP CAKES. -Scald i quart of meal, and stir a des- sert spoonful of lard in it, when cool, beat 2 eggs in, stir in milk enough to make a thick batter: grease a stove pan or spider and drop them from the spoon, to bake until brown. Clabber, with a lit- tle soda in it, will answer in the place of milk or butter-milk. BUCK WHEAT CAKES. One quart buck-wheat, i pint of flour, 1-2 teacupful yeast, salt ; mix with moderately warm water into a thin batter. Beat well, then add yeast, mixing well, and set to rise over night for breakfast. If the batter should be sour in the morning, add some soda, according to the degree of acidity. APPLK JOURNEY CAKES. Three quarters sweet apples, and 1-4 tart apples peeled and chopped fine, a small teacupful of sugar, i pint of corn meal, and a large spoonful of white flour. Bake in cakes 1-2 inch thick, on a griddle or oven, 20 minutes. SWEET SAUCES. 357 SWEET SAUCES. WINE SAUCE FOR PUDDINGS. 1-2 pint of sherry, 1-2 pint of water, the yolks of 9 eggs, 2 ounces of pounded sugar, 1-2 tea- spoonful of minced lemon peel, a few pieces of candied citron cut thin. Separate the yolks from the whites of 5 eggs, beat them and put them into a very close sauce pan (if at hand a porce- lain lined is best) all the other ingredients, place them over a sharp fire and keep stirring until the sauce begins to thicken, then take it off and serve. If it is allowed to boil it will be spoiled, or it will immediately curdle. To be stirred over the fire for 3 or 4 minutes, but it must not boil. Sufficient for a large pud- ding. Allow 1-2 the quantity for a moderate sized one. Sea- sonable at any time. WINE OR BRANDY SAUCE FOR PUDDINGS. 1-2 pint of melted but- ter (made of 2 ounces of butter, i dessertspoonful of flour, 1-2 pint of \\ater and salt to taste); see recipe, 3 heaped teaspoonfuls of pounded sugar, i large wineglassful of some good wine, 3-4 of a small glassful of brandy; make 1-2 pint of brandy by given recipe, omitting the salt, then stir in the sugar and wine or spirit in the above proportions and bring the same to the boiling point; serve in a boat or tureen separately, and if liked, pour a little of it over the pudding. To convert this into punch sauce, add to the wine and brandy a small wineglass of rum and the juice and grated rind of 1-2 lemon. Liquors, such as moroschina or carocoa substituted for the brandy make excellent sauces. Altogether 5 minutes ; sufficient for 6 or 7 persons. COMMON WINE SAUCE. Make thin a few spoonfuls melted but- ter, then add from a tablespoonful to 2 of coarsely pounded sugar and a glass of sherry with 1-2 glass of brandy, a little grated lemon peel or nutmeg, or both together are an improvement. WINE SAUCE. (Miss Spears.) 3 cups sugar, i each of wine and butter, set the bowl in boiling water for i hour. WINE SAUCE FOR BREAD PUDDING. 2 cups of sugar, 2 ounces butter, beaten well together, 2 eggs, whites and yolks beaten separ- ately, the yolks added and stirred first with the butter and sugar and then the broken whites, 1-2 pint of wine just boiling hot, but not boiled ; add to the other ingredients, let the whole get thoroughly hot, not boiling. Grate nutmeg over the top. RICH WINE SAUCE. Take 2 ounces of corn starch and 2 ounces of butter, stir them over the fire till the butter melts and thickens, add 1-4 pound white pounded sugar, i pint Madeira wine or good white wine, and stir to it the yolks of 8 eggs well whisked ; keep 358 SWEET SAUCES. constantly stirring until it becomes quite hot, but do not let it boil ; when sufficiently cooled add the whites of the eggs previously beaten to a white froth ; serve in a sauce tureen. SAUCE FOR BOILED PASTRY. Simmer for 1-4 of an hour 1-2 Ib. of white sugar and a piece of butter as large as an egg in two cups of water, beat well the yolks of 3 eggs, remove the pan from the fire, then stir briskly several spoonfuls of the boiled su- gar into the beaten yolks, then pour all into i pan over a slow fire and boil very gently till it thickens, stirring constantly ; then season with lemon or vanilla. SWEET PUDDING SAUCE. The rind and juice of i lemon, i table- spoonful of flour, i oz. of butter, i large glassful of sherry, i wine- glassful of water, sugar to taste, the yolks of 4 eggs. Rub the lemon rind into some lumps of sugar, squeeze out the juice and strain it, put the butter and flour into a sauce pan, stir them over the fire, and when of a pale brown add the wine, water and strained lemon juice. Crush the lumps of sugar that were rubbed on the lemon, stir these into the sauce, which should be very sweet ; when these ingredients are well mixed and the sugar is melted put in the beaten yolks of 4 eggs; keep stirring the sauce until it thickens, when serve. It will be spoiled if allowed to boil. Altogether for 15 minutes ; sufficient for 7 or 8 persons. SAUCE FOR PUDDINGS. 2 teacupfuls sugar, i tablespoonful fresh butter and i wineglassful of wine melted together and i tablespoon- ful of flour mixed in a cup of cold water poured in ; season with nutmeg or lemon peel. CREAM SAUCE. Boil 1-2 pint of cream, thicken it with i tea- spoonful of corn starch, arrow root or flour, a large lump of butter, with sugar to taste ; when cold add either wine or brandy. PEACH AND TOMATO SAUCE. Peel and slice i part rich, sweet peaches and 2 parts sweet and well ripened tomatoes, mix them thoroughly and let them stand where it is cool for an hour before serving. Very rich, sweet muskmelons may be cut up and mixed with the tomatoes in the place of the peaches. CRANBERRY SAUCE. Allow 12 ozs. sugar to i Ib. of fruit, boil the syrup, and when well skimmed put in the berries and boil till clear. NOTE If for preserves, allow equal weight of sugar and fruit and add water in the proportion of 1-2 pint to 2 Ibs. Make as for sauce. MAPLE SUGAR SAUCE. Grate the sugar until you have a cupful, add to this a cup of hot water, stir till melted, simmer for a few moments, then put in a tablespoonful of butter, and serve with boiled rice. SAUCE FOR PLUM PUDDING. (Mrs. B.) Make a sauce of five SWEET SAUCES. 359 beaten eggs, some white sugar, a gill of milk flavored with lemon ; stir over the fire till it becomes as thin cream ; do not let it boil; add 2 wineglasses of brandy ; serve hot in a sauce tureen. EGG DRAWN SAUCE. (A Chicago Recipe.) Take a tumbler of cold water, add a well beaten egg, pour into a sauce pan, and set it on a stove to boil slowly, until it thickens. Stir in a dessert-spoonful of butter. Wine and sugar may be added. It is excellent with pud- dings. Try it. HARD CREAM. (A Cincinnati Recipe.) Take 2 cupfuls of loaf sugar, finely pulverized, i teacupful of butter, which cream, until white and springy, then mix the sugar and butter till like cream. Stir in as much wine as it will take, or cream with any extract preferred, place it slightly heaped on a glass or silver plate. It makes an ele- gant sauce for bread pudding, or any kind of boiled puddings. By stirring to it a large tablespoonful of stiff apple or quince jelly, or the grated rind and juice of an orange, or lemon, this sauce may be varied. COLD STRAWBERRY SAUCE. Rub the strawberries through a sieve, add to the juice an equal quantity of madeira, an orange, grated in sugar, and its own juice with a small spoonful of starch, boiled in water. SAUCE FOR ANY KIND OF VEGETABLES. Take a piece of butter, the size of a hen's egg, and set it over the fire, with pepper, salt and a little parsley, and an onion chopped very fine. Add a teaspoon- ful of flour, let it brown to a light yellow, then add a teacupful of cold water, thin it with new milk to the desired consistency, then pour over green beans, cabbages, green corn, lima beans, asparagus spinach, etc. COCOANUT SAUCE. Put a grated cocoanut over the fire with 3 yolks of eggs, a cup of cream, i oz. of sugar, and 1-2 a glass of Mo- raschino ; work together well ; when set, serve in a boat. CHERRY SAUCE FOR SWEET PUDDINGS. (German Recipe.) One pound of cherries, i tablespoonful of flour, i oz. of butter, 1-2 pint of water, i glass of port wine, a little grated lemon peel, 4 pounds of cloves, 2 tablespoonfuls of lemon juice, sugar to taste. Stone the cherries and pound the kernels in a mortar to a smooth paste, put the butter and flour in a sauce-pan, stir them over the fire till of a pale brown, then add the cherries, the pounded kernels, the wine and the water; simmer these gently for 1-4 hour or until the cherries are quite cooked, and rub the whole through a hair sieve, add the other ingredients, let the sauce boil for another 5 minutes, and serve. This is a delicious sauce, to serve with boiled batter pudding, and when thus used, should be sent to the table poured over pudding. 20 minutes to 1-4 an hour to boil. Sufficient for 4 or 5 persons, 360 SWEET SAUCES. BOILING SAUCE. One handful of parsley, 2 sweet lemon verbena- leaves, 1-2 lemon, i carrot, all chopped fine, i soupspoonful pepper corns, 1-2 soupspoonful cloves, 1-4 good wine-vinegar, 3-4 water, salt ; for serving hot or cold, on a_ny kind of boiled fish. Boil a few minutes, put in the fish and simmer till done. VANILLA CUSTARD SAUCE. 1-2 pint of milk, 2 eggs, 3 ounces sugar, 10 drops essence of vanilla. Beat the eggs, sweeten the milk, stir these ingredients well together and flavor with the essence of vanilla, regulating the proportion of this latter ingredient by the strength of the essence, the size of the eggs, &c. Put the mixture into a small jug or pitcher in a saucepan of boiling water and stir the sauce one way until it thickens, but do not allow it to boil, or it will instantly curdle ; serve in a boat or tureen separately with plain bread or any other kind of dry pudding. Essence of bitter almonds or lemon rind may be substituted for the vanilla when they are more in accordance with the flavoring of the pudding with which the sauce was intended to be served. To be stirred in the pitcher lor 8 or 10 minutes. Sufficient for 4 or 5 persons. OUR MOTHER'S SAUCE. Beat the yolk of an egg, add 1-2 cup of water, i cup of sugar, 1-2 cup of butter ; put into a sauce pan and stir over the fire till it is clear and thick. Flavor with vauilla. ARROW ROOT SAUCE FOR PUDDINGS. Mix a small teaspoonful of arrow root with a iittle cold water and boil a large teacupful of sherry or raisin wine with sugar enough to sweeten it. Mix the arrow- root with this and pour over the pudding. It is an improvement to rub a lump or two of the sugar on lemon peel. BCRNT CREAM SAUCE. Put 2 spoonfuls of sifted sugar on the fire in a small sauce pan, stir it, and when quite brown pour slowly in a gill of thin cream, stirring all the time. To be used as a sauce to cus- tard or batter pudding. ANY KIND OF FRUII MERINGUES. Fill an earthen pudding dish nearly to the top with any kind of stewed fruit, rather moist, then whisk to a foam the whites of 6 eggs and 6 spoonfuls of white sugar, then with a spoon lay the froth evenly over the fruit, set the dish in a moderate oven and bake for 30 minutes; at same time blanch and beat to a pulp the kernels of the fruit and stir it into the frost- ing- It improves its flavor. APPLE JAM (California). Equal quantities of sugar and good sour apples ; pare, core and chop the apples fine, make a good clear syrup of the sugar, add the apples, juice and grated rinds of three lemons and a few pieces of white ginger also grated; boil until the apples looks clear and yellow. On no account leave out the ginger. ORANGES FILLED WITH JELLY A beautiful supper dish. Take some very ripe, plump oranges, and with the point of a small pen- FLOWXS OR FLOATS. 361 knife cut from the stem end of each a. round piece as large as a dime, then with the end of a tea or salt spoon remove the pulp entirely, taking pains not to break the peel. Throw these into cold water and make jelly of the juice, which must be well pressed from the pulp and strained as clear as possible. Color i -2 with prepared cochi- neal and leave the other very pale ; when it is nearly cold drain and wipe the orange rinds and fill them with alternate layers or stripes of the two jellies ; when they are perfectly coid cut them in quarters and dispose them tastefully in a dish with a few light branches of sweet myrtle around them. N. B. Calf's feet or any other variety of jelly or different blanc- manges may be chosen to fill the rinds, the colors, however, should contrast as much as possible. ORANGE ICING ORANGE DROPS. Mrs. Barringer, N. C. Make the orange drops by dropping very stiff pound cake on tin plates. Prepare the icing by beating together orange juice and sugar pounded till quite stiff. When the orange drops are baked a pale brown, and are cold, spread this icing over and set in an oven to dry ; put on only one coat of icing. They are delicious, and look pretty in a basket of mixed cake. N. B. They will be much nicer if the pound cake batter is flavored with the orange juice and grated rind. FLOWNS OR FLOATS. APRICOT FLOWNS. Butter a plain or channelled flown circle, which place either on a baking sheet, or en a tart dish ; line it with trimmings of puff paste or with thin short paste; cut the paste on a level with the rim, mask the bottom with a thin layer of sugar, pow- dered ; upon this sugar range halves of peeled, raw apricots, so as to pretty well fill up the hollow; sprinkle over sugar. Bake the flowns in a slow oven for 35 minutes, and serve cold. Cherry, peach, apple and pear flowns may be prepared according to the same method. CREAM FLOWXS. Put into a kitchen basin, 3-4 oz. of sugar, a des- sert spoonful of flour, add one after another, 4 or 5 eggs. Dilute the preparation with 4 gills of new milk, press it through a sieve, add a morsel of zest, orange, or lemon peel ; stir it over the fire for 2 minutes only. Butter a flown mould, line it with trimmings of puff paste ; it should be thin. Pour the preparation in the flown, after having removed the zest. Bake it in a very slack oven for 45 min- utes; as soon as the preparation begins to set, cover it with paper; in taking it out, sprinkle it with sugar, withdraw the mould, and serve the flown. 362 FLOWNS OR FLOATS. FLANCS OF FRUIT. This requires a tin mould, the same as for raised pies, it must be wiped well with a cloth, butter it, then take the remains of puff paste, and roll it well, so as to deaden it, then roll it out a size larger than your moulds, and about 1-4 inch thick, place your moulds on a baking tin, put the paste carefully in the moulds, and shake it well, to obtain all the form of the mould with- out making a hole in it ; put a piece of paper at the bottom, fill with flour to the top, and bake a nice color. It will take 1-2 hour ; then take out the flour and paper, open the mould and fill it with fruit. FLOWNS, WITH ANY KIND OF FRUIT, LIKE A VOLAUVENT. These may be easily made of half puff or short paste, and fill with new cherries and some powdered sugar over them ; bake together. Green gages, apricots, or plums of any kind, will require a hotter oven than lor only flour in it, the fruit giving moisture to the paste. NOTE. If baked in a slow oven, will be heavy, and consequently indigestible. These are easily made and equaly good as a side dish. ANOTHER WAY. If you have no moulds, make 1-4 Ib. of paste, roll it round or oval, to suit your fancy, 1-4 inch thick, wet the edge all round about an inch, raise that part and pinch it round with your thumb and fingers, making a border all round, put on a baking sheet, fill with fruit, one row, if large, two ; remove the stones and sift sugar over them, according to the acidity of the fruit ; it will take less time, too, than if in a mould. Thus, variations can be made with but little expense and trouble. FLOWNS OF APPLES. (A pretty party cake.) Take 8 pippins, Milam, or any firm, large, sweet apples, cut them in 4 pieces, remove the peel nicely, rub with lemon; put 1-2 Ib. of sugar in a pan, cover with cold water, juice of a large lemon, boil till a little thick, then add 1-2 the apples, simmer till tender, put them on a plate, and then do the other half in the same way, reduce the syrup a little, put the apples in a bowl, pour the syrup over. When cold, dish in a pyramid of crust; prepared like the flown of fruit, which should be a jelly of apple juice. Shreds of orange or lemon peel may be boiled with the apples. NOTE. Flancs of good eating pears may be made pre- cisely the same way. They should be cut lengthwise, dividing the stem in half. A PLAINER FLANC. Peel 8 pears or apples, and cut them in thin slices, put them in a pan with a heaped tablespoonful or more of sugar, the juice and rind of a lemon, the rind chopped very fine, put over the fire; stir till of a thick marmalade and tender, dish up; melt and pour over, and serve in a crust. APPLE SNOW. Take a pinch of powdered alum with 1-2 Ib of pulp of roasted apples, 1-2 Ib. of powdered sugar, the juice of i good lemon, and the whites of 3 eggs ; whip altogether for i hour, and drop on a glass dish. COOKING FOR INVALIDS. 363 FLOATS. (Mrs. Ryland.) Whites of 6 eggs, 5 tablcspoonfuls of acid jelly, 3 tablespoonfuls of sugar; beat until light. Have a bowl 3-4 full of well frothed cream, which has been flavored with wine, and sweetened to taste; place lightly on top of the first preparation. FLOAT FOR ANY KIND OF FRUIT. (Mrs. Currie.) Beat well the yolks of 4 eggs, whisk in 4 cups of new sweet milk, with a good cup of white sugar. When just come to a boil, pour into a bowl, then have ready the 4 whites, beaten to a solid foam, and pour this lightly over the mixture when it is cold, so that it may float Eat with the fruit. COOKING FOR THE NEEDY AND INVALIDS. WITH PROPER CONSIDERATION and household management, and care taken that nothing is thrown away, or wasted in the kitchen, a great deal may be turned to account, even in families of moderate means. Shoulder bones of mutton, so little esteemed in general, give richness to soups and gravies, if well soaked and mashed before added to the boiling. They are particularly nourishing for sick per- sons. Roast beef bones, or shank bones of ham, make an excellent stock for soup. When the whites of eggs are used for jelly, or cpn- fectionary, or other purposes, an excellent pudding or custard can be made of the yolks, beaten with sugar and bread crumbs, and sea- soned nicely. The remains of cold vegetables make an excellent addition to the soup, with a little rice or pearl barley. If those who are able, would just take a little trouble in assisting the poor, the expense would not be felt by them, which they could vary or amend at discretion. Where cows are kept, a jug of skim- med milk is a valuable present to the receiver, and a very cheap one to the giver. When the stove is hot, a large pudding may be baked and given a sick or young family, and thus made, the trouble is but trifling. Into a deep coarse pan put 1-2 pound of rice, 1-4 pound of brown sugar or molasses, 2 quarts of milk, a large spoon of dripping, set it cold into the oven. It will take a good while to cook, but will be an excellent, substantial food. A very good meal may be bestowed in .a thing called brewis, which is thus made : cut a very thick upper crust of bread and put into the pot where salt beef is boiling, and nearly ready ; it will attract some of the fat, and when swelled out, will be no unpalatable dish to those who rarely taste meat. PLUMS STEWED FOR INVALIDS. With a gill of water and a spoon- ful of brown sugar in a stew pan throw in i 2 French plums, flavor with a piece of cinnamon and some thin rind of lemon, let them stew for 20 minutes, then turn them into a basin to cool ; take them 364 COOKING FOR INVALIDS. from the syrup and eat dry ; while stewing some add either port, sherry or claret wine and water. COOKING RAISINS. When scalded allow them to cook in a tightly covered vessel not opened until done ; they are plumper and more palatable, and can be eaten without injury to most dyspeptics. TOAST. Is much lighter and better made from a loaf that is 24 hours old or more. It is preferable to- cut lengthwise of the loaf, leaving the crust, bottom and top, than around the edges of the slices. A fire for toasting should be free from smoke and flame, but clear and bright. The bread should be held on an iron fork with 2 or 3 tines and a long handle, so that you can stand off and hold the l>read near enough to toast briskly, and moving it about so as to toast it evenly and prevent its burning in one part before the rest is done. Plates should be had hot in readiness, one on which to but- ter the toast and the other to slip it on after it has been buttered. It should be buttered on both sides and served as quickly as possi- ble, and not piled one on another, each round being on a separate plate. For buttering toast and hot rolls good salt butter answers very well, but for company fresh is far preferable. Toast for butter- ing cold or eaten dry should be cut thinner and baked drier than for buttering hot. The moment taken from the fire it should be put in a bread rack for the steam to evaporate, and to prevent its being moist, for if the slices are laid down for a moment and come in contact, they lose all their crispness, and will not be so much relished. DUTCH EGG SOUP. Beat up the* yolk of an egg in a pint of wa- ter, put in a little butter, 2 or 3 lumps of sugar, stir the whole all the time it is on the fire ; when it begins to boil pour it backwards and forwards between the sauce pan and the basin till it is smooth and has gained a froth. It is good when cold. SCOTCH BROTH. One teaspoonful of pearl barley into i gallon of cold water and let it boil ; add 2 onions, 2 turnips, 2 carrots cut in dice and i grated carrot, 2 pounds of scrag or back of mutton, or thin flank of beef; boil slowly for 3 hours, add salt and pepper to taste before removing from the fire. SOUP A LA CANTATRICE An excellent soup ; very beneficial for the voice. 3 ounces of sago, 1-2 pint of cream, the yolks of 2 eggs, i lump of sugar and seasoning to taste ; i bay leaf, if liked, 2 quarts of medium stock. Having washed the sago in boiling water, let it be gradually added to the nearly boiling stock, simmer for 1-2 hour; when it shall be well dissolved Beat up the yolks of the eggs, add to them the boiling cream, stir these quick in the soup and serve im- mediately. Do not let the soup boil, or the eggs will curdle ; forty minutes to cook it ; seasonable at any time ; sufficient for 8 persons. N. B. This is a soup, the principal ingredients of which, sago and COOKING FOR INVALIDS. 365 eggs, have always been deemed very beneficial to the chest and throat. In various quantities and in different preparations these have been partaken of by the principal singers of the day, including the celebrated Swedish Nightingale, Jenny Lind, and as they have avowed, always with considerable advantage to the voice in singing. ECONOMICAL SOUP. Put 4 ounces of clean pearl barley and as much onion sliced into 5 quarts of wa'er, let them boil gently one hour and pour it off, then put into a pan about i spoonful of gravy, clarified suet or fat bacon minced. When this is melted stir there- in 3 spoonfuls or more of oat or corn meal and make the whole into a paste; next add gradually the brolh and bring it to a boil ; season with cayenne, black pepper or allspice. The flavor may be increased by garlic, shalot or some more onion. A NEW DIETIC SUBSTANCE FOR THE SICK Dr. Goodman, a member of the British Medical Association. This artificial febrine, as food, when taken into the stomach creates a feeling of want, rather than a decrease of appetite. The production of this sub- stance is within the reach of every sick man, and is effected with great facility. It is found by exposing albuminous material to the operation or influence of cold water for a given period, and on ac- count of its great plenteousness the ordinary hen's egg is employed for its production. When the shell is broken and removed, and its contents are immersed in cold water for 12 hours or so, they are found to undergo a chemico-molecular change and become solid and insoluble. This change is indicated by the assumption by the transparent white of the egg of an opaque and snowy white appear- ance, which far surpasses that of an ordinary boiled egg. The pro- duct and the fluid in which it is immersed must now be submitted to the action of the heat to the boiling point, when the febrine will be ready for use. NOTE As a febrine material it is highly nutricious and eminently adapted to all cases where there is a deficiency of febrine in the blood. It is perhaps unparalleled in its quality of lightness and digestibility, and is, moreover, a great delicacy. In many urgent cases of rejection of. food, &c., it will remain when an otherwise cooked egg would not be tolerated by the stomach. SOUP FOR INVALID. To a pint of warm water add 2 tablespoon- fuls of cod liver oil, shake them well until they are thoroughly in- corporated. Take a clove of garlic that has been steeped for some 24 hours in senna tea and shred it into the liquid, season with rhu- barb and magnesia. Some forcemeat balls of the same size and of the samS material as antibilious pills. Brown with a salamander and serve. BROTH EEL, VERY STRENGTHENING. After cleaning a small eel 366 COOKING FOR INVALIDS. cut it in slices, then put them into a small sauce pan just covered with water, add 2 button onions, a few sprigs of parsley, a clove, a little salt, then simmer very gently until the eels are tender, when skim off the fat, pour the broth over a sieve or strainer into a cup. It can then be served to the invalid, but only one spoonful should be taken at a time. NOTE The patient may be allowed to take some of the eel served with a little melted sweet butter and parsley. CHICKEN OR HEALING BROTH FOR THE SICK. Cut up the young fowl and put it to stew in 6 cupfuls or 3 pints of water, let it boil, removing the oil as it rises ; add a pinch of salt and mace to taste, as invalids require salt. Wash 2 tablespoonfuls of pearl barley in different clean waters until it ceases to be milky, and put this into the chicken water, then also add i ounce of marsh mallow root, cut up fine for the purpose of extracting its curative properties; boil i hour, then strain, bottle and keep ready for use, when it can be warmed over. ICELAND OR ANV OTHER Moss, AND CHICKEN BROTH. Wash your chicken, young and tender, thoroughly, divide it into four parts, re- move the lungs and place it in a stew pan with 4 ounces of the moss, a little salt and 6 cups of water, boil 3-4 of an hour on the corner of the stove, then strain it through a cloth and serve. IN boiling eggs for invalids let them get very hot, or the white just set. If boiled hard they will disagree with the patient, he not being able to digest it. SHANK BROTH OR JELLY, CHEAP AND VERY NOURISHING. Let 12 mutton shanks soak four hours, then scour them very clean; put them into a stewpan with a bit of lean beef, a crust of very brown roasted bread, and, (if possible) an onion or any kind of herb and flour ; add 4 quarts of water, and let it boil as gently as possible for 5 or 6 hours, then strain off. It will be a nice jelly and keep good for several days. RICE BLANC MANGE. Steep four ounces of well washed and perfect rice in water ; let it drain and boil to a mash in new milk with sugar, a bit of lemon peel, and a stick of cinnamon. Take care it does not burn, and when quite soft, pour it into cups, or a shape dipped in cold water. When cold turn out. Garnish with jelly. FRENCH MILK PORRIDGE. Stir oatmeal into a small portion of water, and let it stand until clear, then pour off the water and pour fresh upon it. Stir it well and let it remain unHi next day. Strain through a fine seive and boil the. water, and while doing s'o add the milk. This should be served with toast for the breakfast *bf weak persons. THICKENED MILK. Good for diarrhea in old or young persons. COOKING FOR INVALIDS. 367 The nicest way to make it. Take 1-2 gallon of morning's milk, not skimmed, and put on to boil, skimming occasionally, break a fresh egg into flour well salted, stir it, and rub it between the hands until all the flour that can has been worked into it, then just as the milk reaches the boiling point, scatter it in, stirring all the time one min- ute will have cooked all the lumps ; pour into a basin, and then add a good lump of butter. This is a good and safe food any time of the year. Note. Always have 1-2 cupful of water in the kettle before the milking is put in, as that will prevent it from burning. TIGER'S MILK. An Indian Morning Draught. Beat the yolks of 3 eggs, add 2 table spoonfuls of powdered sugar, 3 cloves, the thin rind of 1-2 moll lemon, and 1-2 pint of brandy; pour over it a quart of warm new milk, grate 1-4 nutmeg over it, and serve immediately. MILK CREAM FOR THE SICK. HUNGARIAN. Stir the yolks of one or two fresh eggs and sugar together, and i pint of new milk, i table spoonful of rum or arak, allowing i table spoonful of sugar to one yolk of egg, which roll together until smooth. RICE MILK SEASONED (FRENCH) FOR INVALID. This, with riz au lait is nutritious for those who are recovering from a long illness. Drain a table spoonful of well washed rice, put it into a stewpan with two cups of milk, as soon as it boils, let it simmer until quite tender; add an oz. of butter, 2 teaspoonsful of sugar, a little salt and stir until well mixed, and serve when required. It must be of the thickness of common, well made water gruel. If wished add a few drops of orange flower water as the French do. LIQUID NOURISHMENT FOR SICK STOMACHS. D. M. J. One well-beaten egg, to which add 2 cups of milk and salt to make it palatable ; let it be boiled, and when cold, any quantity may be eaten. Note. It is useless if it turns to curds and whey. EGGS FOR THE SICK. Fresh eggs are a great comfort to many invalids. As soon as possible, after an egg is laid and cooled, dip it in a vessel of glycerine or gum arabic, dissolved with water to the consistency of new, warm milk, put them away in charcoal dust or fine dry sand in a cool place or dry cellar, and they will remain fresh for weeks. FOR POACHING EGGS. Each egg must be broken into separate cups, and from there carefully slipped into a large frying pan of boiling water. As soon as the whites become hard they are done enough and must be taken up with a spoon or flat shovel and slipped into a dish on toast and butter or rice, on sausage or on a dish with butter melted and pepper. COCOA. Cocoa is better than chocolate for weak stomachs ; while it imparts equal nourishment, it is better of disgestion and is made 368 COOKING FOR INVALIDS. / by boiling in water for a considerable time, then pouring off and mixing with warm milk and sugar to taste; 2 dessert spoonsful will make a pint. If pure, it will nearly all dissolve. The cocoa paste is now very much in use, both as chocolate and cocoa. It is good and the method of preparing it, simple. Stir a large tea spoonful of the paste into a cupful of boiling water. This makes a cupful of nice chocolate, add sugar and milk to taste. A much smaller quantity of the cocoa paste will do, but a sugar pudding of milk is generally used. Cakes or toast is commonly eaten with little chocolate and cocoa. HONEY OR TREACLE POSSET. Into 1-2 pint of boiling milk, or, milk and water, stir a large spoonful of honey or treacle, let it boil up quickly, then set it aside for the curd to settle, and when it has done so, strain it for use. SACK POSSET. Beat 12 eggs and strain them ; then put 1-2 pound of lump sugar into a pint of white wine, mix the same with the eggs. Set the whole over a chafing dish and keep it stirred until scalding hot. In the meantime, grate some nutmeg into a quart of milk and heat it ; then pour it over the eggs and wine, holding your hand high while doing it, and stiring all the while ; then take it off, set it before the fire and it will be ready. WINE POSSET. Boil a quart of new milk with the crumb of a penny loaf, until the bread is soft ; then take it off, grate therein 1-2 nutmeg and some sugar, put it into a basin with a pint of port wine, very gradually, or it will make the curd hard and rough. Serve with toast. ALE POSSET. Boil a slice of bread in a pint of new milk; take a bottle of mild ale in an earthen dish or china bowl ; season and sweeten to suit ; then pour the boiling milk over it; when the bread rises, serve it. MILK THICKENED. Boil i quart of milk and wet 3 table spoonsful of- fine sifted flour, roll it up in a soft smooth paste, and when the milk boils up, stir it in and continue to stir and boil for ten minutes ; add a pinch of salt to the milk, and when done, sweeten it to taste and grate nutmeg over it. STRENGTHENING JELLY. One ounce each of rice, sugar, pearl barley ; boil in two quarts of water until reduced to 1-2. Strain in a mould, sweetened and flavored to taste. A tea-cupful night, noon and morning. IRISH Moss TO PREPARE FOR THR SICK. Soak a scant hand- ful of Irish moss in strong soda water until it swells ; then squeeze the moss until it is free from water ; put it in a tin bucket which contains 6 pints of pure milk ; set the bucket in a large iron pot which holds several pints of hot water ; stir seldom, and let it remain until COOKING FOR INVALIDS. 369 it will jelly slightly by dropping on a cold plate ; strain through a seive sweeten and flavor to taste. Rinse a mould or a stone jar with warm water, not hot; pour in the mixture and set it away to cool. In a few hours it will be palatable, eat with cream and sugar. Some prefer jelly. OMELET FOR THE SICK. A Nebraska receipt. Four eggs well beaten, 5 table spoonsful of sweet milk put in the eggs ; i table-spoon- ful sweet butter or lard (fresh), put the iard in the pan ; when thor- oughly heated, pour in 1-2 the eggs, when nicely brown roll it over ; then cook the other half in the same way. FOR DEBILITY OR Loss OF APPETITE. Eat a lemon with or without sugar before breakfast for a full week ; is better than medicine. Sometimes cures consumption. ANOTHER. Put 12 lemons in cold water and bring them slowly to a boil, then boil slowly until the lemons are soft, then roll them a little and squeeze until the juice is extracted, then sweeten with sugar ; use this in one day until you are better. If they produce pain, use only five or six a day until you are better, and then begin to use twelve a day again. After using five or six dozen, the patient will gain flesh and enjoy food ; then still continue the use of the lemons for several weeks more. This is valuable in sickness at any time. Note. To keep it well after boiling strain the juice, and to every half pint, add i Ib. of loaf or crust sugar ; then boil a few minutes until the sugar is dissolved, skim carefully and bottle closely. You get more of the juice by boiling them and it keeps better. BARLEY MILK FOR CONSUMPTIVES. Boil 1-2 Ib. of washed pearl barley in one quart of milk and a tumblerful of water and sweeten ; boil it again, and drink it when almost cold. CAUDLE. This was formerly and unanimously used as a tonic, as well as nourishing to women immediately after their confinements ; but it is now considered highly injurious from its heating tendency, both to mothers and their infants, which are now confined to more simple and rational diet. Candle has given place to coffee and sim- ilar morning refreshments. It has gone out of use except as a luxury. CAUDLE. Make a thick gruel or very thin mash of common oat meal ; for every cup of caudle required, allow 2 or 3 table-spoon- ful of the purest and best brandy, or 2 of brandy and 2 of pure wine, i spoonful of moist sugar, a few grains of spice and a little nutmeg. These should be put in a jug ; large enough to contain the whole ; pour the gruel to them boiling hot, and well stirred up ; then pour it into cups or glasses and serve with cakes, biscuits or dry toast. BEEF TEA, SOYER'S, NEW WAY FOR INVALIDS. Take a pound of firm 370 COOKING FOR INVALIDS. beef, and cut into very small pieces, and put it into a stew pan with a teaspoonful of butter or more, 2 button onions, a salt spoonful of salt, a clove. Stir the meat round over the fire for a few minutes, until it produces a thin gravy, then add 2 pints of water; let the whole simmer over the corner of the stove or fire for 30 minutes, removing all the fat ; as soon as done, strain through a sieve. Passing broth through a cloth often spoils its flavor. NOTE. If the invalid wants it plain, the vegetables, clove and salt may be omitted. A BAKED SOUP. Put a pound of any kind of meat cut in slices, 2 onions, 2 carrots, cut in pieces, 2 large spoonfuls of rice, 2 cup- fuls of split peas, or whole ones, if previously soaked, pepper and salt into an earthen jug or pan, and pour i gallon of water, cover it very close and bake it with the bread. The cook should be charged to save the boiling of every piece of meat, ham, tongue, &c., however salt, as it is easy to use only a part of that and the rest of fresh water, and by the addition of more vegetables, the bones of the meat used in the family, the pieces of meat that come from the table unused, rice or barley or oatmeal, gal- lons of nutricious soup can be made several times during the week. The bits of meat should be only warmed in the soup and remain whole ; the bones, &c., boiled till they yield their nourish- ment. Take turnips, carrots, leeks, potatoes, the outer leaves of cabbage, celery, or any sort of vegetable that is at hand ; cut them small and strew in with the thick part of peas after they have been pulped for soup and grits or coarse oat meal. In every family there is some superfluity, and if it be prepared with cleanliness and care, the benefit will be very great to the receiver and the comfort and satisfaction no less to the giver. What a relief to the laboring husband, instead of bread and cof- fee to have a warm, comfortable meal. How important to the aged, sick and infant branches, nor less to the industrious mother, whose forbearance from the necessary quantity of food that others may have a larger share, frequently reduces that strength upon which the welfare of her family essentially depends. Fish affords great nourish- ment, and that not by the part eaten only, but the bones, heads and fins, which contain isinglass. When the fish is served, let the cook save some of the water in which it has been boiled, add some drippings, an onion or two, some pepper, a little rice flour rub- bed into it after it has stewed, season with parsley or celery. It makes an excellent broth. The gravy of the fish may be added also, but strained. It makes a delicious improvement to the meat soup, particularly for the sick, and when such are to be supplied the milder parts of the spare bones and meat should be used for them, with little, if any of the liquid of the salt meats. As the COOKING FOR INVALIDS. 371 poor like it, and are nourished by it the fat should not be taken off the broth or soup. There is not a better occasion for charita- ble commiseration than when a person is sick ; a bit of meat or pudding sent unexpectedly has often been the means of recalling long-lost appetite. Nor are the indigent alone the grateful receivers; for in the highest houses a real good, sick cook is rarely met with, and many who possess all the goods of fortune have attributed the the first return of health to an appetite excited by " kitchen physic." It rarely happens that servants do not second the kindness of their superiors to the poor ; but should the cook in any family think the adoption of this plan too troublesome, a gratuity at the end of the winter might repay her, if the love of her fellow creatures fail of doing it a hundred-fold. Did she readily enter into it, she would never wash away as useless the peas or grits of which soup or gruel had been made ; broken potatoes, the green heads of celery, the necks, heads and feet of fowls, the shanks of mutton, and various other articles, which, in preparing dinner for the family, are thrown aside. AN EXCELLENT SOUP FOR THE WEAKLY. Put 2 cowheels and a breast of mutton into a large pan with 4 ounces of rice, i onion, 20 very small red or green peppers, and 20 black ; a turnip, a carrot and 4 gallons of water; cover with brown paper and bake 6 hours. CAUDLE FOR THE SICK AND LYING-IN. Set 3 quarts of water on the fire, mix smooth as much oat meal as will thicken the whole with a pint of cold water ; when boiling pour the latter in and 20 very small Jamaica peppers in fine powder; boil to a middling thickness, then add sugar, a cupful of well fermented table beer and a glass of gin ; boil all. This mess of broth taken once or twice will be of incalculable service. SCOTCH BREWIS. A strengthening dish.--Pour the desired quantity of boiling milk into the proper quantity of oatmeal in a bowl and stir it till it somewhat cools, add a pinch of salt, and without further preparation eat it. It is very sustaining. PRESENTS of bed-clothing, cast-off garments, such as old flannels, stockings, socks, body linen, shoes, bonnets, &c., are often very ac- ceptable to the poor, particularly in winter, when a warm wrapping of any kind, or some fuel would augment their comfort immeasura- bly. MILK PORRIDGE. Great care should be bestowed on the quality of the milk used for invalids and infants. First, especially, that the milk be fresh and sweet, for a smaller proportion of fresh, new milk diluted with water is greatly prefirable to a larger quantity of that from which the cream has been removed. Second, that it is by all 37 2 COOKING FOR INVALIDS. means best to avoid boiling the milk. The other ingredients should be well boiled and of sufficient thickness to admit the milk being stirred in to cool and to thin it. Either grits or oatmeal gruel will answer the purpose, to which has been allowed double the usual proportion of thickening, and in which a stick of cinnamon has been boiled ; when strained off add an equal quantity of new milk, a little nut- meg and if wished a small piece of fresh butter. Some persons prefer salt rather than sugar or nutmeg. ARROW ROOT (Indian.) It may be made either with milk or with wine and water ; a tablespoonful makes 1-2 pint. It must be made into a paste with milk or cold water and worked until no lumps re- main, increasing gradually the milk or water to 2 spoonfuls, then stir it into the remainder while boiling; when it boils a minute or two it will do. If made with milk it may be flavored with nutmeg or cinnamon, sweetened with loaf sugar (heavily), or according to the state of the bowels. If confined, moist sugar is better, if not, use the loaf. If arrow root is to be made of wine, a glass of white wine or a large spoonful of good brandy is the quantity for 1-2 pint. The sugar, wine and water may be boiled together and the arrow root moistened as directed with cold water. SAGO Soak the grains for one hour in cold water, changing the water. Simmer with a bit of lemon or orange peel till the grains appear transparent. When nearly done add nutmeg, cloves, mace, and allspice, with wine and sugar, all to taste. Then give the whole a boil up, and it is ready to be dished up. SAGO. There are two sorts of Sago, the white and the yellow, but their properties are the same. It is the pith of a species of palm. Its form is that of a small broad grain or berry. After it has absorbed the liquor in which it has been cooked, it becomes soft, transparent, and retains its original shape. Its properties are the same as arrowroot and tapioca, in an alimentary way. TAPIOCA. Take a large tablespoonful of tapioca and wash it in 3 or 4 waters ; having done this, let it macerate for five hours in the water in which it is to be boiled, in a pan by the side of the fire or stove. Simmer it till quite clear, and add lemon juice, wine, loaf sugar, or other flavoring ingredients to taste, and a little salt. It should be boiled in a quart of water till reduced to one-half, CORN MEAL GRUEL. Mix a portion of meal with cold water, and then pour into a stew pan of water and let boil 10 minutes; add a pinch of salt. An excellent drink while under the influence of med- icine, in ordinary cases, and an excellent drink to take on a fasting stomach in the morning by those who suffer from constipation. GRUEL OF GRITS. A good flavored and most nourishing gruel is made of oats cleaned from the chaff, and slightly crushed ; by some COOKING FOR INVALIDS. 373 they are called grits, in different parts of the country. The saucepan used for this purpose should be kept particularly clean and nice, and of block tin. One-half pint of grits will make 2 quarts of gruel, and after being strained off, the grits may be boiled again, and will make i quart more. To prevent it^from burning, the gruel should be stirred often from the bottom of the saucepan. The first boiling will require 45 minutes and the second rather longer. When strained off let it be set by in a clean vessel and in a cool place. In cold weather gruel should be made fresh every other day, and in warm weather daily. Some persons prefer a bit of butter and salt ; other as little sugar and nutmeg ; for sick persons, or women in confinement, the more simple it is done the better. When made very thick and re- duced with milk, this gruel forms a good milk porridge ; or thinned and enriched with wine, spirits, sugar and spices, it is called caudle. MEAT PANADO. Sometimes, when the stomach is too weak to digest animal nutriment in a solid form, it can be given in the form of broth or jelly, when the person has no appetite for meat. When this is the case, take the meat of a bird, rabbit, squirrel or chicken, (the white part) partially, but not thoroughly boiled, per- fectly remove the skin, slice it as fine as possible and beat it in a mortar to a paste with a little of the liquor in which it was boiled ; put a pinch of salt and nutmeg and a little scrap of lemon peel ; simmer it gently for a few minutes, with as much of the liquor as will bring it to the thickness of gruel. Beef, mutton, veal or venison roasts may be prepared in the same way, with a little of the gravy from the dish, if there be no butter in it. The white meats are the the most easily shredded. Or, it is a very good way, when a person cannot eat solid food, and yet needs nourishment, to lay two or three small pieces of toasted bread in the dish with the roast joint of meat, and as the gravy flows out let it drip on the bread till it is thoroughly moistened. DIET FOR CONVALESCENTS. An emulsion of raw meat 8 oz.,with 21-2 oz. each of sweet and bitter almonds and white sugar, beaten together in a mortar until thoroughly incorporated. The almonds should be blanched. This compound may be beaten up with milk and water to any consistency. DR. RATCLIFF'S RKST. RATIVE PORK JELLY. Take a leg of well fed pork, just as cut up, beat it, and break the bone. Set it over a gentle fire with 3 gallons of water, and simmer to one. Add 1-2 oz. mace, and the same of nutmeg, stew it, strain through a sieve when cold, and take off the fat. Give a chocolate cup the first and last thing in the morning, evening, and at noon. Putting salt to taste. TAPIOCA. Choose the largest sort, pour cold water on to wash 2 or 3 times, then soak it in fresh water 5 or 6 hours, and simmer it in 374 COOKING FOR INVALIDS. the same until it becomes clear ; then put lemon juice, wine and sugar. The paste should have been boiled in it. It thickens very much. EGG DRINK FOR WEAK INVALIDS. Take an egg, or the yolk of it, beat it well with sugar, then pour gradually enough brandy or pure whiskey to cook it, stirring all the time; or it can be beaten sepa- rately, stirring sugar to the yolk, then pour in the spirit; then enough milk to nearly fill the tumbler, then add the beaten white. HOMEOPATHIC INVALID CAKES. Mix to the consistency of rather a stiff paste, i cupful of fine flour and some good cream, roll out as thin as a wafer, make in cakes as large as a coffee cup, prick them with a fork on both sides, bake in an iron pan. Excellent for an invalid. HERB TEAS. Mint tea will sometimes relieve nausea; use, if pos- sible, the green leaves. Tea, of the white raspberry leaves with a piece of salt peter as large as a pea to a tumblerful of tea, is good for stranguary. Tea of mullen and sassafras will purify the blood. Cold teas of flax-seed and slippery elm, are good for colds, coughs, influenzas, etc. A little lemon juice is a valuable addition. Balm, catnip, pennyroyal, and sage, are good drinks in fever, to pro- mote perspiration. Use green or dried leaves in making these in- fusions. FOR THE SICK. (A Scotch Recipe.) Take the bran of oat-meal, soak it for one week, or until it sours, strain it. Let it settle, then pour off the dark water, then to keep it, occasionally pour off the water and pour in fresh. To make it, take the thick part, and stir it up with water, and stir it in boiling water, and boil for 1-4 hour. Let the patient eat it with fresh sweet milk. BUMANGE, FARINA, FOR INVALIDS. Mix with a little new milk, i oz. of farina, with a pinch of salt. Heat the remainder of the pint of milk on a double boiler, and when simmering, add the mixed farina; stir it constantly, until it thickens, when it must be turned into wet moulds. Serve cold, with thick cream, sweetened, flavored, and whisked till light and foamy. Invalids should not eat anything fla- vored with vanilla. CUSTARD PUDDING FOR INVALIDS. Put into a pan, 2 cups of new milk, with a little lemon peel, and 1-2 a sweet bay leaf for three minutes, then take out the lemon peel and leaf, and pour the milk on 3 beaten eggs, then stir in a spoonful of sugar, and mix well together; pour into a buttered form and steam for 20 minutes, by setting the form in a pan containing boiling water ; let boil slowly until the pud- ding is done, then turn out on a plate and serve. The water should be halfway up to the rim of the form SPONGE BISCUIT PUDDING FOR INVALIDS. Take 2 cups of boiling CONFECTIONS FOR THE SICK. 375 milk, flavored with lemon peel, which pour over a spoonful of sponge biscuit, and let it stand for 1-2 hour, then add 3 well whisked eggs, 1-2 oz. of currants, and very little sugor. Pour into a buttered form lined with seedless raisins, for i hour. BROWN CAUDLE OR BEER. If made^ of corn-meal the gruel should be made very thick, enough so to admit of nearly an equal quantity of good, clear, mild beer, which should be stirred in while the gruel is over the fire, with a pinch of allspice finely beaten. If meal be used, it should be mixed with beer, and stirred into an equal portion of boiling water with pounded allspice a small portion. Then boiled sufficiently, strain it or not ; whether corn or oat-meal gruel, to each quart add a large table-spoonful of moist sugar, a rasp or two of nutmeg, 2 glasses of gin, or rather more than one of brandy. RAISIN GRUEL FOB THE SICK, (Dr. G.) Boil 1-2 Ib. of raisins, for one half hour, in one quart of milk and i quart of water; then strain and squeeze out, and return the liquid into the sauce pan or vessel and stir in and boil for a minute the article with which you are to thicken the gruel oat-meal, corn-meal or flour, as the case may be. The raisins make it sufficiently sweet, no salt is-required, but a little cinnamon or spice may be added ; when patients are fond of eggs, or do not object to them, as some do, the yolk of an egg may be beaten well with a little milk, and stirred into any gruel a few minutes before it is done boiling. This renders the article more nutritious, and, when the patient likes it, and can bear it, is a very good addition. RICE GRUEL. Take a large table-spoonful of rice flour and mix to a stiff paste, with cold water; then stir it into the remainder of a pint of boiling water, and let it boil for 15 minutes with a stick of cinnamon, and a little rasped dried orange peel ; strain it off, sweeten with loaf sugar, and add a half glass or more of brandy. This is commonly used when the bowels are in a very relaxed state, and it is desired to check that tendency. Much caution should how- ever, be observed, and, it is seldom safe to venture on the use of anything of a heating astringent nature without proper medical advice. CONFECTIONS AND CONSERVES FOR THE SICK. PEPPERMINT. Gather the peppermint when full grown and before it seeds. Cut it into small pieces, put them in a still and cover them with water; have a good fire underneath and when boiling and the still begins to drop, if the heat is too great, remove a small por- tion of the fire away, that it may not boil over. The slower the still drops, the stronger will be the water. The next day bottle off, and after standing 2 or 3 days cork well. CONFECTIONS FOR THE SICK. BITTER ORANGE SUGAR. Wipe a good sound, bitter orange in a clean cloth, rub off the yellow part of the peel with the sugar, scrape this off with a knife, pound and sift it, and keep it well canistered. LEMON AND ORANGE PEEL can be made in the same way. VANILLA SUGAR. A small piece of vanilla is dried in a warm place, then pounded together with 2 oz. of sugar, sifted and kept in a canister. Hip. The fruit of a rose, the fleshy part beaten to a pulp and preserved in sugar, is a medicine slightly cooling and astringent, and is often used as a basis of other medicines. It is a popular remedy for ascarides, or pin worms. CONSERVES OF ORANGE OR LEMONS. Grate the rind of an orange or lemon in a bowl or dish, squeeze the juice of the fruit over it, mix the white with a spoon. Then boil some sugar high, mix the fruit therewith, and when thick enough, put it into moulds. Conserve of orange peel is made by steeping the rinds in water, moderately heated, until tender ; and then straining and pounding them in a marble mortar. After this, the pulp is brought to a proper consistency over a gentle fire, with the addition of 3 times its quan- tity of sugar, the white is then rendered to a conserve by beating in a mortar. CONSERVE OF ROSES. Take i Ib. of red rosebuds, cleared of their hulls, beat them well in a mortar, and add by degrees 2 Ibs. of double refined sugar in powder until reduced to a conserve. CONSERVE OF ROSE OR THORNBERRIES AND HAWS. Useful con- serves are made of these hedge fruits, either separately or in equal parts, the skins, seeds and hair parts must be carefully removed, and that part alone used which is of itself almost pulp ; then pro- ceed in the same manner as with roses. A dram or 2 of these con- serves dissolved in milk is given as a gentle astringent in weakness of the stomach, phthisical coughs, and spitting of blood ; but to expect considerable effects, at least three or four ounces should be taken daily for some time together. In like manner conserves may be of orange peel, rosemary flowers, sea-wormwood, sorrel leaves, &c., but none are so valuable as the rose or thornberries and haws. BLACK PEPPER CONFECTIONS. Sir B. Brodie, P. L. One pound i ounce each of black pepper and elecampane root, i Ib. 3 oz. fen- nel seed, i Ib. 2 oz. each of white sugar and honey, this should always be accompanied by a mild aperient. CONSERVES OF LAVENDER Used frequently to sweeten the breath. Lavender flowers i part, lump sugar 3 parts, beat together. Using twice this weight in sugar, conserves of leaves and flowers are made in a similar way. CAMPHOR JULEP. Take one semple (20 grains) of camphor; one DUCHESS OF SUNDERLAND RECIPES. 377 half an ounce of white sugar ; brandy or whiskey a tea spoonful ; hot water one pint. Pour the spirits on the camphor, rub it thoroughly with the sugar, and very gradually add the water, constantly stirring during the operation. Finally strain the whole through fine muslin twice folded, and bottle it. It is always readjfcfor use, and will keep in any climate. Note. This is very valuable where a medical man cannot be called in. It is antispasmodic in nervous and hysterical affections, convulsive sobs produced by grief, distressing hiccough, hysterical convulsions, and protracted sickness. The dose may vary from a half a wine glass full to double that quantity according to the severity of attack or age of the patient. CONFECTIONS OF ALMONDS. Sweet almonds 8 oz., white sugar 4 oz., powdered gumarabic i oz. Macerate the whole in cold water then remove the skins, and beat them with other ingredients until reduced to a smooth confection. DUCHESS OF SUNDERLAND EECIPES. Genuine autograph recipes copied from a manuscript recipe book of Mrs. Tisdal, who was Prima Dona to the Duchess of Sunderland, obtained through the kindness of her daughter, Mrs. O'Neil of San Francisco, Cal. To MAKE OYSTER SOUP. Take the bones from a codfish that had been left at dinner the day before and put them to boil in two quarts of water, 6 onions, 3 heads of celery, some pepper and salt ; more than 1-4 pound of butter, some pieces of bread, for 4 or 5 hours ; when boiled strain it through a hair sieve ; beat up the yolks of 5 eggs and take a little of the soup and cool it, and add the eggs to it and let it stand in your tureen until you are going to serve it. Have ready 4 dozen bearded and stewed hot oysters and add them to the soup. A FAVORITE WHITE SOUP. Take 2 quarts of stock made of white meat, about 2 pounds of bread cut in thin slices and boiled in sweet milk ; when soft-pound it with a silver spoon untill it is quite smooth. You should add a good piece of mace and a little beaten white pepper. While it is hot add 2 or 3 ounces of fresh butter, stir it till it is melted and let it stand until you are going to use it, then pour it into your stock, give it a boil up and serve at once. A NEVER FAILING PICKLE FOR BACON, BEEF OR TONGUE, &c. Add to 4 gallons of water 8 pounds of common salt and i 1-2 Ibs. of brown sugar ; put the whole, to boil and keep stirring it till the salt is dissolved. As the scum rises you must continue to skim it off. When no more froth rises it is sufficiently boiled ; let it stand until perfectly cold. Lay your meat on a table, shake a little salt over DUCHESS OF SUNDERLAND RECIPES. and under it and let it purge till the next day. (Of course the meat must be fresh killed). Then wipe it dry and pack it in the vessels you mean to keep it in. Tut a convenient weight on to keep the meat down, for if it is not entirely under the pickle or brine your meat will certainly spoil and be lost. If the above quantity is not enough to cover your meat, you must boil what you want with the same proportions as above directed. If you wish to have your meat red, add to the above proportions 2 ounces pounded saltpetre. Meat thus preserved will be good for 10 weeks. NOTE But if to be preserved for a considerable time it will be necessary to rub it a little with salt once in 2 months; also when your pickle begins to fret (spoil), which you may know by seeing a white scum rise, boil it again, take off the scum, and while boiling throw in 2 ounces of sugar and 2 pounds of salt. The pickle thus managed will hold good for 12 months. NOTA BENE When your meat is to be hung, wipe it perfectly dry. It is better not to hang it longer than a fortnight before you use it. THE BEST METHOD OF MAKING RISSOLE. Mrs. Flinn. Take chicken, turkey, or any other white meats, mince it fine, then make a little thick sauce with a small piece of butter, flour, a little gravy ; put the mince into it and stew it a little, add a little mace, nutmeg, salt and a very little cayenne pepper. When stewed put it on a plate until nearly cold, then make the rissoles in round balls, let them stand until they get firm, then roll them in the beaten-up yolks of eggs and crumbs of bread, repeating the same twice or three times until the rissole is looking firm and of the right size; then have ready some boiling lard, pop them into it, only 2 or 3 at a time, till of a light nice brown, then put them on a sieve to drain. Serve them with fried parsley on a napkin. To CURE HAMS From Wittege, cook to George IV. To a ham of 1 8 or 20 pounds, take i pound of bay salt, 2 ounces of saltpetre, i ounce of black pepper ; beat all fine and mix them together, rub the hams well with it, let them remain in this pickle for 4 days, turning and rubbing them every day, then put upon them i 1-2 pounds of treacle, in which let them remain i month, turning and basting them every day ; then take these out and put into cold water for 24 hours. They are then fit to be hung up. NOTE These hams do not require to be soaked previous to use ; only washed. A Westphalian recipe. To MAKE A PLUM CAKE, THE VERY BEST METHOD. One pound of butter^ i of sugar, i 1-4 pound of flour, i 1-2 of currants, 1-2 pound altogether of preserved orange peel, citron and almonds, 8 eggs, a little ginger, allspice, nutmeg and cinnamon, i wineglass of DUCHESS OF SUNDERLAND RECIPES. 379 brandy, t of white wine. You will make the cakes as follows: First have all your ingredients ready, your flour and sugar finely sifted and dredged, your currants well washed and dredged, your mould papered, then take a pan, crock or flat pudding dishjand put your but- ter in it; if in winter, put it on the hot plate to get a little warm, then with your hands quite clean beat it to a cream, then add your sugar, and beat it on until it becomes very white and light, which it will be, if beaten half or one hour, then add 4 eggs and beat on for a quarter of an hour longer, then add the other 4, and by degrees put in the brandy and white wine, then beat in your flour, and when well mixed put in your fruit and your other ingredients, and when well mixed put in your mould. Your oven must not be too hot. Bake i 1-2 hours. FROSTING FOR THE PLUM CAKE. Put to the whites of 3 eggs as much very fine sugar sifted as will make it like a stiff paste, then with a wooden spoon beat and work it in your crock until you see it is becoming more a liquid, then add by degrees a little more white f an egg and lemon juice, and beat it until it becomes quite light, which it will in about three-quarters of an hour: then spread it on your cake with a knife, first having your cake a little warm from having it before the fire. It is not necessary that you should ice your cake the same day you make it ; you need not put it in the oven when finished, but set it at a distance from the fire and it will get sufficiently dry. To MAKE EXCELLENT SPONGE OR SAVOY CAKE. One pound of sugar, i Ib. of flour and 14 eggs; or i Ib. of sugar, 3 1-4 Ib. of sifted flour and 12 eggs. Take a pan crock, and put in your eggs and sugar together, and with a wire whisk, beat them well for 1-4 of an hour, then have ready your preserving pan of boiling water, and put your pan crock standing in it, and continue to beat it well, until it becomes rather more than blood warm then take it out of the warm water, and beat until cold ; or, if in a hurry, put your crock into cold water, continuing to beat on until quite cold ; have ready your shapes, buttered and sugared, and then add your flour gently with a wooden spoon. Bake i hour in a rather quick oven. NOTE. This same material, by adding a little more lemon peel to it, will make Naple biscuit. To MAKE AN EXCELLENT SPONGE CAKE. Fifteen eggs, 1 2 oz. of powdered sugar, the juice of 1-2 a lemon, a little of the rind, 12 oz. of flour, to be prepared as follows: First weigh your sugar and flour, have ready your pan crock, put in both your yolks and whites of eggs ; beat with a whisk 5 minutes, then put in your sugar and beat both well for 15 minutes, then set your crock in boiling water, con- tinuing to beat it well until the batter becomes luke warm, or about 380 DUCTIKSS OF SUXDERLAND RECIPES. 1-2 an hour, then take it out of the warm water and beat it till quite cold; or, you may set the crock in cold water for 10 minutes, still continuing to beat it, until cold, then shake in your flour, lightly stir- ring it with a spoon, then put it in your shapes, which should be greased with clarified butter; 45 minutes is sufficient to beat your batter, 45 minutes to bake it in a moderate oven. I find it better to bake this cake for a full hour. The above quantity will make three shapes. CAKE, SPONGE. A NICE WAY TO SERVE IT. Fill a tall mould with the batter for sponge cake, and bake ; when you wish to send it to the table, cut out some of the inside, and pour a quantity of white wine into it, then fill up the cake with the cream, and also put cream at the corner of each plate of each guest, when served. DUTCH CAKE. Two Ibs. of flour, i Ib. of currants, washed, dried, and picked, 8 eggs, 4 tablespoonfuls of brewers yeast, i oz. of pow- dered sugar, 4 oz. of butter, with one pint of milk ; let it stand i hour. Bake i hour in a shape. HAM CAKES. Cut the remains of a cold ham into small pieces, fat and lean, pound it in a mortar, season it with a little cayenne pepper; add about 1-2 a pound of clarified butter, put it into a mould and bake it for i hour. Let it stand till cold, then dip the mould in hot water, and it will turn out nicely. When broken, you will have to put it into another mould, smoother than the first, so on, until finished. LEMON CHEESE CAKES, THAT WILL KEEP FOR YEARS. Have 2 large lemons and rub the rinds with one pound of loaf sugar, so that all the yellow part is removed, place the sugar in a basin, squeeze the juice of the lemon over ; then add the yolks of 6 eggs, and beat all well up, and put it in a hot place. Flavor with vanilla, cinnamon, or any other that may be liked, when required for use. It will keep a long time. Line your tartlet pan with puff paste, then mix i table- spoonful of the above mixture with a teaspoon of rich new milk, and place a little in each tartlet pan. RICHMOND MAIDS OF HONOR. This receipt originated with the maids of honor of Queen Elizabeth, who had a palace at Richmond. Sift half a pound of dry curd; mix it well with 6 oz. of sweet, fresh butter; break the yolks of four eggs in another basin, and a glass of brandy; add to it 6 oz. of powdered lump sugar and beat well to- gether one very mealy baked Irish potato, cold, i oz. of sweet almonds, i oz. of bitter almonds, pounded, the grated rind of 3 lem- ons. Mix these well together, and add to the curds and butter; stir up well. Line some tartlet pans (previously buttered) with some paste, fill the pans with some of the mixture and bake quick. GINGER BREAD NUTS. To i Ib. of the finest flour, well dredged, DUCHESS OF SUNDERLAND RECIPES. 381 put 1-4 pound of fresh butter, well worked into the flour, then add i oz. of the best Jamaica ginger, fresh grated and sifted fine; 1-4 oz. of beaten allspice, 1-2 a large nutmeg, grated, and its weight of pow- dered cloves, 1-2 Ib. of nice moist sugar, one fresh lemon peel chopped fine. If approved, candied oranges and citron cut small may be added, and a good pinch of caraway seed and cinnni on bark in fine powder, and a small pinch of cayenne pepper, if likcu. All these ingredients are to be mixed into a smooth paste, with one pound of good treacle, and after standing a little time, cut into small pieces, and with the hands made into round balls, and then pressed flat between the palms of the hands, then set on a pan and baked in a quick oven. NOTE. About six drops of the essential oil of caraway seed will do as well as the seeds. MARINGUES. Beat up the whites of six eggs for 20 min- utes, and have ready 1-2 Ib. of loaf sugar finely powdered and sifted. Stir it into the eggs with a spoon, and drop this mixture from a spoon on - a clean board that has been covered with white sifted su- gar. Bake them in slow oven for 1-2 hour, and then fill them with cream, made as follows: Take i quart of cream that is rich and new, and add 'to it the juice of a lemon, and about i gill of white wine, beat it with a whisk for 20 minutes, and then sweeten with powdered sugar to taste. When the maringues are going to be served, put a spoonful of this cream in one and then adjust another of the same size to it. They are designed for the second course. The maringues should be put in moulds of uniform shape, before baking. NOTE. This cream will do for filling a chantille or sponge cake. To MAKE SPANISH PUFFS. Take half a pint of water, add to it 3 oz. butter, put on a hot plate to melt it, then gradually, 3-4 Ib, of flour, working it in slow with a wooden spoon until it becomes a stiff paste, then add to it by degrees, 3 eggs (still working with the spoon) 4 oz. sugar and a little grated rind of lemon. Then butter a paper, and drop them the size of a hen's egg. And just be- fore going to table pop them into a boiling pan of lard, paper and all, and when sufficiently boiled, shake them off the paper on a seive to drain, and send them to the table quite hot. NOTE. You may, if you please, open the puffs and put a little sweet meats into them. QUEEN DROPS. 1-2 Ib. flour, 1-2 Ib. sugar, 3 oz. butter, 30 bitter almonds, 30 sweet almonds, 4 eggs. The butter a little warmed, then add the sugar, the eggs beaten well and separately, and the almonds blanched and pounded fine ; last, add the flour. One tea- spoonful dropped on paper on a tin pan and baked. To MAKE PINE SYRUP FOR TEAS. Pare the rind off very thin the thickness of a crown piece, have some lump sugar pounded and 382 DUCHESS OF SUNDERLAND RECIPES. sifted through a hair sieve ; then lay a row of sugar at the bottom of an earthen pan, then a layer of slices alternately till all the pineapple is in; let them stand for 2 weeks till all the sugar is melted, then put the whole hi a preserving pan, let them simmer, but not boil ; do this three days running, then take the slices up and put them on a sieve to dry, then boil the syrup and skim it ; when cold bottle it, and keep the slices for dessert. APPLE JELLY. Take 60 or more of white codlings or any other white apples, take out the sniffs and stalks, cut them in quarters without peeling them, put them on to stew on a slow fire, being par- ticular to stir them frequently ; when they are reduced to a thick pulp put into a jelly bag and let them drain off till next day; then to every pint of the liquor, which ought to be thick and rich, put i Ib. of lump sugar, and to each pint put the juice of i lemon. Do not add the lemon juice till the jelly has been boiled and well skimmed. The lemon juice will then clear it. After adding the lemon juice give it one boil up, and taking it off the fire let it stand for 10 minutes without touching it, then skim it again and put into small oval pots for use. The jelly should be quite clear and not highly colored, which depends on not boiling too long. THE BEST METHOD OF MAKING APPLE JELLY. Take i dozen of sound baking apples, core them and cut them in pieces into a clean sauce pan without removing the peeling, add to them i noggin (a mug) of water, cover them close on the hot hearth untill they are stewed to a mash, then strain them through a sieve. The above is the syrup of which your jelly is to be made. Take 3 dozen of the best and most juicy baking apples, core and peel them, put them down in a nice, clean sauce pan, pour the above syrup over them, cover them and let them stew until they become quite a mash, then strain it through a jelly bag, and when cold add to every pint the juice of 2 lemons and a good pound of the very best loaf sugar ; boil it till it becomes clear and jellied, which it will in 20 minutes from the time it begins to boil. THE VERY BEST METHOD OF PRESERVING ORANGES WHOLE. Take 6 large Saville oranges, grate the rinds lightly, cut a round piece about the size of a shilling off the stem end, take out all the pulp and put the oranges into cold spring water for 24 hours, and put the gratings to steep in a quart of cold water. The next day make the syrup as follows : Put a pint of water to the grating to a quart of the cold spring water, put it into a nice, clean, deep sauce- pan with 3 1-2 pounds of the best loaf sugar, 3 or 4 pieces of whole bruised ginger ; boil and skim it ; have your oranges boiling in a deep sauce pan tied up in a muslin handkerchief, put down in cold spring water. This you may do during the time you are making the syrup. DUCHESS OF SUNDERLAND RECIPES. 383 Let them boil until a straw would nearly run through them, chang- ing the water to extract the bitter, then take them up and put them on a sieve to drain until quite dry, then put them down in the sauce pan without the handkerchief; let them simmer gently, keeping them constantly turned for 1-2 an hour; let them remain in the syrup all night (in a deep basin) ; next day add the juice of 3 lemons and a little more sugar to the syrup so as to make it the thickness of honey. Give the oranges a little simmer in it again, let them remain in the syrup while you prepare the pulps for filling them, which is as fol- lows : Take one of the oranges already prepared, chop it as fine as possible, take pulp free from seed and core ; add to it more than a pound of loaf sugar, first dipping it in cold water, and put it down to boil with the chopped orange, and when sufficiently boiled fill the oranges. When cold put on the tops or pieces cut out tied down with a bit of thread, put into a deep jar, cover them with the syrup, and tie the mouths of the jars over with paper very closely. The sauce pan should not be covered at all during the whole time of preserving the oranges. To PRESERVE PINE APPLES WHOLE. Put them in a sauce pan with as much water as will cover them, and let it just come to a boil, then take them out and put them in the jar they are to be kept in. To every good sized pine apple put near i Ib. of sugar, (double re- fined) into the water in the sauce pan ; let it boil 1-2 hour, skim- ming it very clear, then prick the pines all over with a fork, that the syrup may penetrate, which must be poured upon it in the jar. Boil the syrup every other day for 3 or 4 days, adding sugar each time, till the syrup becomes thick and strong, A middle sized pine takes up i 1-2 Ibs. of sugar. You must use some weight to keep the pines under the syrup. Sliced pine apples are done in the same way. To PRESERVE MOGUL PLUMS. Take 15 Ibs. of mogul plums, good and ripe, put them in boiling water, so that the skin may come off without breaking the plums. Have ready 7 Ibs. of powdered sugar, and according as you peel the plums, sprinkle the sugar over them, then leave them in it for 1 2 hours (or over night); then pour off the syrup on 8 Ibs. of sugar in your preserving pan, and boil it ; when boiling, put in your plums, and take them out again as quick as pos- %ible, put them in a basin and pour the syrup hot over them. Let them stand 24 hours, then pour off the syrup as before and boil it ; put in the plums as before. This is done 3 different days; the last day pot them. Boil the syrup, as soon as boiled, pour over them and cover closely. To GREEN MELONS OR VEGETABLES FOR PRESERVING. First scrape the outside of the melon with a bit of glass, so as to remove all the thin white skin, then take out the inside. Then have ready a thin 384 DUCHESS OF SUNDERLAND RECIPES. syrup, put your melon into it, and when coming to the boiling point, take it off and let it stand for 2 days, and continue to repeat until the melon becomes quite green, then make a syrup with i Ib. of loaf sugar, i whole ginger and i pint of water ; then put the melon into it and let it come near boiling. If sufficiently tender, it is .finished. CURRANT BRANDY. To an even gallon of currant juice, add 1-2 gal. of pure spirits, and 4 pounds of sugar, tie or paste a cloth over the bung or car-boy. Let it remain for 3 months, then strain through a fine linen bag ; bottle and cork tightly. All fruit brandies are made in the same way. French brandy can.be used in the place of spirits if preferred. To MAKE CHERRY BRANDY. Press the juice*from 10 Ibs. of very fine marillo cherries by breaking them in a pan ; first have the stalks picked off. Press them through a sieve, pound the stones and mix them with the pulp, to which add 2 quarts of the best brandy. Let it remain for 3 or 4 days ; stir it often. Strain off and add 4 quarts more brandy, 5 Ibs. of pounded lump sugar, 1-4 Ib. bitter almonds, and put all together in a stone jar. Shake it often and let it stand 10 days, then take it and add more sugar, fruit, almonds, or brandy, as you think proper, and after it has remained ten days longer in the jar, strain it off and filter through blotting paper in a flannel bag. t j ut it in pint botiles, which must be well waxed and sealed. In six weeks it will be fit to drink. It improves by keeping. HOH GOH. One ounce of bitter almonds, blanched and sliced, steeped in i quart of pure spirits, 12 days; i Ib. of loaf sugar, clari- fied in 12 pint of spring water. When perfectly cold, mix and pass through a parcel of brown paper, cut or pulled into shreds, in a flannel bag ; then bottle for use. It improves by long keeping. GREEN PICKLES. Sprinkle your gherkins, or cucumbers, etc., etc. with a plenty of salt, and leave them in that and the liquid they form, tor 8 days, then take them out and leave them 24 hours in a vessel of spring water, changing the water. Then take them out and drain them, and put them into a basin of spring water, with a piece of alum, the size of a pigeon's egg, pounded and dissolved in the water before adding the fruit, and let the whole stand for 12 hours. Then take about a quart of vinegar (pure fruit), in a brass, or bell-metal, or porcelain lined kettle, and put in the gherkins, etc. Set the ves- sel on the fire till the vinegar becomes boiling hot, then take it off, and stir the pickles with a wooden spoon, till they all become green, then throw the pickles into very cold water for a few minutes, which binds the color and detaches the greened vinegar from them. Then put them in wide mouthed bottles, and pour in your prepared or spiced vinegar for pickles. NOTE. The same greening vinegar will green over and over again for you during the whole season, by scald- ing as before, and should be kept in closely corked bottles. FOREIGN DISHES. 385 N. B. There is is no pernicious effect from greening in this man- ner, and during the process the pickles should be covered over with grape or other leaves. PICKLED CAPSICUMS, OR CAYENNE, OR OTHER PEPPER^. The fruit should be gathered before it comes to its full size. Slit down the side to take out the seeds, aad then soaked in salt and water for 3 days. After being well drained, cover the fruit with vinegar, and it is fit for use. N. B. No spice need be added. FOREIGN DISHES. CREOLE DISHES. STEWED BANANAS. First peel the fruit, then put it in a stew pan; add a little water and as much sugar as will make a good preserve. Excellent eaten with roast beef. (Mrs. McCoard, N. O.) FRENCH EGGS. Boil the eggs till hard, throw into cold water in order to slip the shells easily, roll in bread or cracker crumbs, fry a nice brown. Make a nice gravy of butter, crumbs, and cream and pepper ; pour over them. Serve hot. PICKLED EEGS. Take a dozen hard boiled eggs; when lifted from the boiling water into cold water, slip off the shells, stick cloves in them, and drop into spiced cold vinegar. Very nice. POACHED EGGS. (Mrs. D.) Set on the fire a frying pan of salted water, in which are placed as many muffin rings as it will con- veniently hold ; then break each egg separately in a cup and pour it then into the rings, boil from two to three minutes, take off the pan, remove the rings, then take up the eggs each on a sliced or perforated spoon, then serve on small slices of buttered toast, and while hot place a small piece of butter on each egg. Sprinkle pep- per slightly. Embellish with sprigs of parsley (double). Serve hot. STUFFED EGGS. Mrs. McCoard, N. O. Boil till very hard six or eight eggs ; cut them in half; take out the yellow and pound it up with bread crumbs, a little minced onions and parsley, fry this mince meat in butter, then fill the whites of the eggs; set in the stove or oven and bake a moment. STEWED EGGS. Mrs. Willoughby, Mobile, Ala. Boil the re- quired number of eggs, peel and quarter them, put into a dish, make a brown gravy seasoned to taste with pepper and salt and pour it over the eggs. Serve hot. STEWED OKRA. (Mrs. McCoard, N. O.) First soak the dried or green okra, put it into a stew pan with onions, cut up small pep- per, salt to taste, very little water, about two tablespoonfuls of sweet lard. Brown well a veal steak and add to the ochre, stew well to- gether. Serve hot, A nice dish. FOREIGN DISHBS. GUMBO FILIE, FOR 6 OR 8 PERSONS, (which Mrs. Edmund Ran- dolph's colored mammy showed her how to make). One large chicken cut up and disjointed, sprinkle over with salt and pepper; have ready a frying pan with lard, i large onion, i head of garlic, both cut up; when the lard is boiling hot, put in the chicken with a slice of good ham, fry till nicely browned. Have a gallon of water boiling. (If you have a quart of clear stock it is better). Put into the water or stock the chicken, adding 1-2 can of tomatoes or 3 large ones (with the skins taken off), 1-2 head of celery. Add also (tied up in thin muslin, spruce, sweet laurel leaves, parsley, cloves, chives, a large red pepper). Let these boil with the chicken, boil 4 hours, (if you have stock, only 3 hours). A few moments before you take these ingredients off, add your oysters, shrimps or crabs, and then sprinkle in your filie (buds) stirring all the time, until as thick as you desire. Two tablespoonfuls I find enough. Add salt and black pepper to taste. N. B. If crabs or shrimps are used in making the gumbo, then the meat should be veal. NOTE. File is the young leaves of the sassafras (ground very fine). How TO COOK THE RICE FOR GUMBO. Take a saucepan, put in i Ib. of rice, pour some boiling water over the rice so that it will be well covered, put in a little salt ; when the water has boiled off put more water in, by the time the water is boiled off again, your rice is done. The rice should be eaten with the gumbo. OKRA GUMBO. Is made in the same way, only the okra is cut up and cooked over an hour. NOTE. Either okra or file gumbo should be served with a large dish of rice, boiled very dry. (Mrs. Ran- dolph). CREOLE GUMBO. Have a large pot on the fire, put in three table- spoonfuls of lard. When hot, stir in a little flour, till brown, then add a good deal of ham, beef and onions, cut fine, crabs, shrimps or oysters. When all are well fried, pour on enough boiling water for the quantity of soup required, allowing for boiling down, as no more should be added afterwards. About five minutes before stir in the file (pounded sassafras) until the soup is sufficiently thick ; testers and shrimps should not be put in until some fifteen minutes before serving ; crabs with the beef, &c. Fry beef, then sliced okra when nicely browned, (no flour) pour on water; made like the above. NEW ORLEANS GUMBO. Into your soup pan put 11-2 spoonfuls of fresh sweet lard, 3 spoonfuls of flour, which stir into the lard until it is brown ; take a large fat chicken and cut it up in small pieces and put it in the pan with the lard and flour, and cover it up to stew. Then chop i Ib. of lean beef very fine, i large slice of sweet ham, 2 large onions, sliced fine, i pod of red pepper, teaspoonful each of chopped parsley, marjoram, and thyme, and spoonful of salt; add FOREIGN DISHES. 387 them to the other ingredients, with i gallon of boiling water, and boil briskly for 2 hours. When done take off the pan and stir in one and a fourth teaspoonfuls of soda. Send in a covered dish to the table; have rice nicely boiled; then into each plate put one spoonful of rice, as you pour the gumbo in, to serve it. Eat light bread or toast with it ; veal, venison or oysters may be used in the place of chicken. A TREAT FRIED BANANAS. Select a dozen fully ripe, the long, slender variety ; after removing the skins cut lengthwise, and again cut in two ; fry in the best of butter or ham fat, adding a little salt. Serve up hot for breakfast, and while eating thank the undersigned for this recipe. Bananas cut up with cream and sagar are a palata- ble dish for the tea-table. Mrs. L. F. Williamson, San Francisco, Cal. BANANAS AS A DESSERT. Remove the skins, cut the pulp into round, thin wafers, put them on a dish, put on a good deal of sugar, and add milk. f,et stand 2 hours, then eat them as you would milk and other fruit. To ROAST BANANAS. Roast or bake them with the skins on (in a deep oven) till of a deep brown and the juice comes through the skin, then serve hot and eat with a spoon. BANANA SWEET PICKLES. Make a pickle liquor as for any sweet pickles, peel the banana and drop them in it. Excellent. PINE APPLE SWEET PICKLES. Wash the fruit, peel and cut it into thin slices and drop them into a sweet pickle liquor. GUAVA JELLY. Miss Armstrong. Cut off both ends of the fruit, then put them into water and cook till soft then strain through a very fine sieve. A DELICIOUS BRAZILIAN DISH. Milk curds, sugar and the pulp of the plum to taste. PINEAPPLE PIE. (Sandwich Island dishes.) Miss Pogue. Take 3 pineapples, and after skinning 4hem very carefully, remove the eyes ; grate on a very coarse grater until they are a mass of pulp ; to thi? pulp add i tablespoonful of corn starch, 1-2 cup of sugar to each of fruit. NOTE This amount will fill 2 pies; bake without an upper-crust. This is better cold. PINEAPPLE SWEET PICKLE. After skinning and carefully remov- ing the eyes of the pine, cut up into round slices with a bit of the core in each ; to 10 pounds of fruit add 3 of sugar and a quart of vinegar and spices ; boil together very slowly an hour at least. The next day pour off the juice and boil again ; turn over the pineapple boiling hot. It is ready for use at once, but keeps well, 388 FOREIGN DISHES. STEWED BANANAS. The bananas sold in American markets are of the Chinese variety, and are nice stewed or fried. To stew them remove the skin, pack in rather a deep dish, sprinkle with sugar and lemon juice i lemon for 7 bananas ; set in a slow oven until they turn pink and are quite tender, without breaking. These are nice for lunch or tea. PLANTAIN AND BANANAS are nice baked with their skins on, and just before serving cut open lengthwise and spread with butter ; eat hot for breakfast. MUSLIN CAKE, Beat well and separately the whites and yolks of 10 eggs, i pound of powdered white sugar flavored with lemon ; stir in 1-2 pound of potato flour or potato farina ; mix well ; bake in a moderate oven. CASSAVER BREAD (native West Indian.) Mrs. K. Take the grated Yuca root, out of which all the juice has been thoroughly drained, add salt, then roll out in thin, flat, circular, wafer like cakes, very large ; bake on a sheet-iron or griddle out of doors ; when one side is brown, turn it over and bake the other. The bread should be 1-8 of an inch thick ; soak in your coffee and eat it. Use no grease in any way about it. It is excellent. TROPICAL FRUITS should be eaten in the fore part of the day, otherwise they bring on fevers. LOCALITIES IN THE TROPICS. Avoid all localities where fresh and salt water mingle. They produce malaria, and when the sun is hot keep in the shade, as you may have sun-stroke or fever. MORNING DRINK IN THE TROPICS. Drink a cup of very strong Java coffee, eat with it a roasted green banana or plantain roasted in a plantain leaf in the ashes. BOHOOKA VINE. (St. Domingo recipe.) Mrs. Kellogg. Scrape the bark off this vine and make suds with it and water, and wash your sores with it, arising from the process of acclimatizing, and this will cure the sores and prevent any attack of yellow fever. NOTE^ These sores 'seem to be an effort of nature to throw off malaria. Those who do not have them take the fever. TAMARINDS. (St. Domingo recipe.) Mrs. K. Shell the beans and put them up in jars with honey or with sugar. Bottle. A few of the beans put in a little water are good for fevers and act on the bowels. CARROTS. W, I. Mrs. Robach. Cut up your tender chickens, chop some cranberries, add a teaspoonful of curry powder and stew all together with butter and a little water. WATERMELON. W. I. Mrs. Robach. Take the seed from the melon, then slice and boil in salt and water with sweet potatoes and okra, sliced parsnips ; then dish and pour salad oil over while very hot, and serve at once. FOREIGN DISHES. 389 RICE AND RED BEANS. Miss Chapman, West Indies. They are boiled together with a cover on the vessel till soft and the water expelled, then take off and allowed to remain until the steam ceases to come off, then poured into a deep dish and seasoned with pep- per, salt and some butter or olive oil ; stirred up and then served hot. If liked, cayenne pepper (a little) and the gravy of sweet ba- con may be used. Serve hot. NOTE This is a very popular dish among the West Indies. TOMOLES, Mexican. Mrs. Stepenson. Cut the green corn off the cob and grind it to a pulp, put fruit and meat of any kind well minced, whole raisins ; season highly with green or red pepper green the best, chopped then put it in green shucks or husks, one piece of the tomole in each, tie it up and boil it ; serve hot or in a dishes. Tomatoes may be used with the fruit. The green corn shock gives it the delicious flavor. A very small portion of salt to taste should be added before cooking. BEANS. Boil in clear salt water the beans till soft, drain through a strainer, then pour into another pot of boiling fat, stir, and then serve them hot. BEANS (Spanish.) Boil your beans till soft with a little port wine ; eason with olive oil. CHILIAN RECIPES. CHILI CHEESE. Chop the chilies and tomatoes very fine, salt to taste ; put a little lard into a pan and make very hot, add chopped onions and fry them, then add the chilies, put in some fresh or stale cheese cut or broken in small pieces and fry till it just becomes soft, but not melted. Serve at once. To COOK CHICKEN, THE LEG OF PORK, MUTTON, OR HAM. Take the leg of pork, ham, mutton, or a whole chicken, then with an in- strument make some holes in it; in every hole put in some ham, onions, in slices, black pepper, and some clabber ; put in a pan some vinegar, water and lard. Set it to cook inside the stove and turn over often to bake nicely; then add some more black pepper and clabber to improve the flavor. If you like, add some more pep- per very fine, some vinegar, black pepper, cinnamon. Make it very thick, slice some raw onion, and pour vinegar over, and serve the meat or fowl. BANANA OR PLANTAINS BAKED FOR BREAKFAST. Split the fruit in two then place them in an oven one over the other, as sweet po- tatoes are baked ; when done, put them in a deep dish, and between each layer put some butter, sprinkle pepper and salt, and serve hot. BANANA FRITTERS. Mash with a spoon 3 or 4 large, ripe bana- nas to a perfect pulp, then beat 2 eggs, yolks and whites separately, 390 FOREIGN DISHES. and stir in the banana pulp to the eggs ; add a pinch of salt, i cup of sweet milk or more 1 , flour enough to make a thin batter. Fry in boiling lard, or olive, or sweet cocoanut oil. Excellent. Beat well. COCOANUT CUSTARD PIE. The grated kernel of i soft cocoanut, with the water or milk, or ripe cocoanut and milk, yolks and whites of 2 eggs well beaten separately, sugar to taste, a pinch of salt. Line a deep porcelain baking dish with a rich pie crust, and pour the whisked batter in. Bake in rather a brisk oven. PANAMA STEAK WITH ONIONS. Fry in boiling lard, the steak, turn it over when, nearly done, cover it over with chopped onions, salt and pepper. Very nice. COCOANUT OIL. Grate the desired quantity of nice fresh cocoa- nuts, wash and rub the gratings between the hands for several waters, so as to get all the oil out, pouring each washing into another ves- sel, then set this earthen vessel on the back part of the stove, and simmer slowly, removing the oil as long as it rises, with a spoon. Then set the vessel, which contains the skimmed oil, in a warm place to settle, then pour off gently and bottle closely. Excellent for the hair. ANOTHER WAY. Grate the cocoanut, boil in a small quantity of water, carefully and slowly, skim off the oil as fast as it rises, then resimmer it in another earthen vessel until all the water evaporates. Pour off carefully and bottle and stop closely, leaving the settlings be- hind. This oil will keep the hair soft and moist for 3 weeks, without repeating the application. GRAVEL, OBSTINATE. Drink freely of the water of the green cocoa- nut. JAUNDICE. Wear a string of wild cucumbers around the neck, af- ter removing the prickles. ALBONDIGAS. Take some chopped meat, chop a small onion very fine, and add pepper and salt to taste. Beat up an egg, mix a ta- blespoonful of flour with it, a little, soaked bread, and mix all to- gether. Rub a little vinegar on your hand ; make the above mix- ture into balls, take a stew pan and put in a little lard and chopped onion, fry and put in the meat balls with water enough to cover them, boil for twenty minutes. Before dishing up beat up two eggs in the dish with a few drops of vinegar and pour over the balls. COCADA. Grate four cocoa-nuts, put them into a kettle with a little water and a pound of sugar. Boil, stirring continually, till you can see the bottom of the kettle. AJIACO. The night before you intend making this dish, take a handfull of dried Chili red peppers ; cut each one open, remove the seeds and soak the peppers in water all night. It is best to pour on boiling water. Next day pass as much of the pulp of the peppers FOREIGN DISHBS. as you can through a colander, adding a little of the water to help it through. Boil half a dozen potatoes with their skins on ; when done peel them ; put in a stew pan a large spoonful of fresh lard, half an onion chopped fine, and fry ; add two tablespoonfuls of the soaked peppers, two slices of bread soaked in cold water and squeezed dry ; add the boiled potatoes and slice in some fresh cheese and water enough to make a gravy. Stew a few moments and put in some hard boiled eggs just before serving. HUMITAS. Take two dozen ears of corn (not too young) and husk them carefully so as not to break the husks. Grate the corn off the ears into a dish and add an onion chopped fine, a table- spoonful of lard, and some salt and pepper, If the corn is very dry add a little cream. Put two leaves of the husks together overlap- ping the stem end and forming a sort of little boat , put in as much of the corn mixture as it will hold, Then cover with the sides and ends and tie into a little package with a strip of the husk. Make as many as your corn will allow ; put .them into a pot of boiling water, boil for twenty minutes. Send to the table in the husks, each one opening his own package. HUEVOS CHIMBOS, (dessert). The yolks of ten eggs beaten very light and baked in a square cake tin. Make some syrup of white sugar and water, not too thick. Cut your cake into squares in the tin it was baked in and pour the syrup over it; put it on the stove to simmer till the cake is well saturated. When cold put it all in a glass dish and stick some blanched split almonds on the top to ornament it. SNOW CAKES. Beat up the whites of 10 eggs, i 1-2 cups of sugar, i 1-2 cups ot flour sprinkled in, i teaspoonful of cream of tartar, i teaspoonful of essence of lemon. PAPAS RELLENAS. Stuffed Potatoes. Boil some potatoes, mash smooth, put in salt and butter, and line a pudding dish with them. Take some cold roast beet, and cut fine, add some chopped onion, thyme, parsley, salt and pepper ; put in a pan with some lard and fry it a little, add a little soaked bread, and if too dry, a little water or gravy. When nicely fried, put it in your potatoe dish, and have some hard boiled eggs cut in slices to put over it, then cover all with mashed potatoes and put it in the oven to brown. BAKED PEPPERS. Take green Chili peppers and take out the seeds. Chop some cooked meat, (veal is best) an onion, and 2 hard boiled eggs very fine. Mix with an egg (well beaten) ; fill the pep- pers with the mixture, after seasoning to taste, putting a piece of butter on the top. Bake in a rather quick oven until the peppers are tender. If the meat is very fat, some bread crumbs may be added, Jt is a good and economical way of using cold bits of meat, 392 FOREIGN DISHES. CHUPE DE CARNERO. (Soup.) Take 2 Ibs. of mutton, such as you would use for mutton stew, and cut it in pieces. Put in a pot 3 red peppers, a chopped onion, and a tablespoonful of lard, fry the mutton in this till a little brown ; add 3 quarts of water and boil slowly for an hour and a half; add a small cupful of rice, 3 or 4 po- tatoes cut in pieces, and a tomatoe. Cook till these last are well boiled ; season with salt and a little thyme, and serve. BRAZILIAN DISHES. MATTE, OR BRAZILIAN TEA. The leaves are taken from a wild forest tree, known as the Ilex Paraquoyensis, during the whole year. The leaves and branches are broken off and kiln dried in the woods, and afterwards ground or rather pounded in a mill. This coarse powder is then sent to market. For use, a little of the powder is put into a bowl, either with or without sugar, and some cold water poured on it. Boiling water is added when it has stood a short time, and is ready for use. It is drank through a tube with a strainer at one end. In the South American States the people say they cannot live without it, and that it is meat and drink. Being fatigued, per- sons feel refreshed at once by a cup mixed with river water. It is not so heating as tea. It is used largely. BRAZILIAN MODE OF MAKING COFFEE. Into a flannel sack put the dry coffee powder, say a pint to two pints of boiling water, which drip into a vessel to be placed over the fire until it comes to a boil, then pour over the coffee, once or twice, or more, according to the strength required, bring it to a boiling heat each time. This method preserves the delightful aroma of the berry, which is lost in boiling. Use with or without sugar or milk, according to taste. THE CINNAMON TREE is A NATIVE of Brazil, as well as other por- tions of South America and China. The trees are raised from the seed. A light and sandy soil is best for them. Trees in 6 or 7 years are fit for peeling. Trees 2 centuries old bear abundantly 2 harvests a year May and June, and in November. The bark being broken off in strips 40 inches in length from the trees, is collected in bundles for the purpose of fermentation. The epidermis is easily removed; it is slowly dried and rolled up in the form of a quill. There are three qualities. The best is as thin as paper; the inferior kinds are not worth transportation, but are used in making oil of cinnamon. SPANISH DISHES. SPANISH STEW. By Mrs. Major Kellogg. About two Ibs. of pet- it Sol. (salt pork) or coine del norte oil. NOTE Meat from the FOREIGN DISHES. 393 north, salt beef, put in water and boiled with sweet potato, (yuca root), yen tillia (sweet pepper) (dolce pica) sweet pumpkin, two of ripe and three of green plantains to above quantity ; let all stew till done, thicken with flour and water, and season to taste with sugar. This makes a wholesome and delightful dish. SPANISH BROWN BEANS. Wash and boil the beans for four hours in a plenty of water. Put a tablespoonful of lard or butter into a pan, when boiling hot, pour off the liquor of the beans, leaving a small quantity, then put them into the pan of hot grease, with a small piece of red pepper, some black pepper and salt. Serve very hot. NOTE. It is better when boiling the beans to add the red or green peppers, about 1-2 a pod, and let it cook with them, A nice dish. PISTO OMELET (A favorite omelet in Spain.) Mince together cold turkey or chicken and an equal quantity of cold ham or tongue, add- ing i chopped onion or 2 and sufficient sweet marjoram and sweet basil to season it well; also a little cayenne. No salt, as the ham will render it quite salt enough. Have ready sufficient well beaten eggs to make it into a good omelet mixture, stir the whole very hard at the last. Have ready over the fire a wide pan of boiling lard, put in the mixture with a ladle and fry it in flat cakes. Serve up hot. SPANISH SALAD. A Spanish proverb says that for compounding a good salad four persons are required. A spendthrift for oil, a miser for vinegar, a counsellor or a man of judgment for salt, and a madman for stirring up the whole, hard and furiously. Get a large salad bowl that there may be ample room for stirring well. Prepare in a separate vessel the lettuce and the seasoning. They should not be put together till a few minutes before the salad is to be eaten, otherwise it will be tough and sodden instead of crisp and fresh. Do not cut it with a knife, but tear or strip off the leaves of the let- tuce and throw all the stalk away, then wash the leaves through sev- eral waters and dry them in a clean napkin ; put them into a large bowl, and in a smaller bowl mix the seasoning, for which you must have equal quantities of mixed vinegar and water ; an even tea- spoonful of mixed cayenne and salt, 4 times as much sweet oil as the mixed vinegar and water. Mix all the seasoning thoroughly, stirring it very hard. Have ready on a plate some taragon finely minced or powdered; just before the salad is to be eaten pour the dressing over the lettuce and strew the surface with taragon. NOTE You may decorate the top with nasturtium flowers ; they are nice to eat. CUCUMBERS AND ONIONS. Pare and split the cucumbers, take out the seeds, and cut them into dice ; a handful of chopped parsley 394 FOREIGN DISHES. and a dozen or two of small onions, butter, pepper, salt ; flour the vegetables, put into a stew pan ; when the butter is melted put in the cucumbers, stew till the onions are tender, adding a spoonful of good gravy and the juice of a lemon. TOMATO CATSUP (a Balize recipe ) Slice the tomatoes and put a layer into a jar, sprinkle salt over it, another layer of tomatoes and salt, until the jar is full. Stir the contents now and then for three days, then press the juice from the tomatoes and boil with mace, pepper, allspice, ginger and cloves ; about 2 ounces in all to a quart of juice; a few blades of mace, 12 cloves, a spoonful of pounded ginger and the remainder pepper and allspice. In 3 minutes boil it again with fresh spice. NOTE In tying leather or bladders over the mouths of bottles and jars it is best to wet them. To PRESERVE TOMATOES IN IMITATION OF GUAVAS. Take the seeds out of the wet tomatoes and set them over a slow fire in weak sugar and water until they are green, then take out the tomatoes, add sugar to the syrup, boiling it down till it is very strong and of a good consistency ; pour it over the boiling tomatoes and let them remain in it until cold ; then repeat the process as often as is necessary, but not sufficiently so to make them shrink. Should they be preserved ripe, pour the boiling syrup upon them, repeating it every 2 or 3 days until the sugar has perfectly penetrated the fruit. The addition of lemon juice squeezed upon the tomatoes, and a third or fourth part of strawberry jam mixed with the syrup, will assist in the resemblance of the tomato to the guava, as also a glass of port wine ; but, as these would spoil the color of green to- matoes, they must only be put to those that are ripe. To PRESERVE A MELON. Scrape off the thin outside skin, make a hole in the top, take out the seeds, then throw the melon into wa- ter, and after it has remained in it 12 hours take it out and put it into a preserving pan with a large piece of loaf sugar and as much water as will cover it ; then cover the pan closely and let it remain for an hour on a very slow fire. Repeat this process 3 times in 3 succeeding days, taking care not to allow it to come to a boil ; then make a thin syrup, drain the melon carefully out of the liquor it was in and put it into a syrup, set it over a slow fire, closely covered, for 1-4 hour every day for 3 ensuing days; on the last day boil the syrup until it is very rich with the rind of a lemon, adding the juice of 2 lemons. SPANISH STUFFING FOR FOWLS OF ANY KIND. Three or 4 beaten eggs, olives and raisins chopped fine, bread crumbs, pepper, a little salt. Mix and stuff the fowl. PICKLE THAT WILL KEEP TWENTY YEARS, With a piece FOREIGN DISHES. 39$ of broken glass scrape the rinds of lemons, then without cutting through the skins score them lengthwise in quarters ; lay them in an earthen dish, not allowing them to touch each other; cover them with salt and place them near a window to get the heat of the sun ; keep them covered with salt, adding more, if needed. For three weeks turn them every day, then take them out of the salt and put them into a jar ; then make a liquor of the best fruit vinegar, bruised mustard seeds, ginger and long peppers ; boil it and allow it to cool, then stir in a very small quantity of turmeric, and then pour it over the lemons. Keep them closely covered. STEWED CUCUMBERS. Remove the peel from the cucumbers, flour and fry them slightly, pour off the fat, flour the pan, pour boil- ing water into it ; then stew the cucumbers in it until done sufficient- iy- STUFFED CUCUMBERS STEWED FOR THE ROYAL TABLE. (Madrid fashion.) Pare and scrape out the seedy portion of a large cucum- ber; then make a forcemeat of a little pounded veal, bread crumbs seasoned with salt, pepper, catsup, the yolk of an egg, and cream to make it to a proper consistency. Stuff the cucumber, fry it until brown, then put it into a good gravy and let it stew for 3 hours in a slow oven. MADEIRA PUDDING. This is a nice pudding, for which the Island of Madeira is famous. Take a tin cake mould of which the bottom will come out, butter it and lay upon it pieces of paste, the size of the mould, cover it with the preserve of apricots, then lay another piece of paste and cover this with red preserves, and so on in differ- ent layers with paste between them, until the mould is filled. Boil and serve with brandy sauce. Note. Great care will be necessary in taking it out of the mould. It will take a long time to boil it perfectly. SAUCE FOR BEEFSTEAK. Equal parts of catsup, wine and ale ; some butter, a pinch of pepper. Stir it over the fire in a sauce pan, pour it over very hot upon the beefsteak. GREEN ALMOND TARTS. Pull the almonds from the tree before the hull becomes loose, scrape off the down and put them into a pan with cold spring water, then put them into a skillet with more spring water; set them on a slow fire and let it remain till it simmers. Change the water twice and let them remain till tender, then take them out and make a syrup with double refined sugar and put them into it and let them simmer. Do the same next day ; put them into a stone jar and cover them very close, for if the least air comes to them, they will turn black. The yellower they are before taken out of the water, the greener they will be after they are done. Put them into the crust, cover them with syrup, lay on the cover, and bake, them in a moderate oven, 396 FOREIGN DISHES. BOILED MILK FOR CHILDREN IN THE MORNING. Boiled milk, thickened with oatmeal, as thick as gruel ; a little salt should be added. This prepares the stomach for the food that may be taken during the day, both by children and adults. JELLY CAKE. One cup of new milk, i eggs, 1-4 Ib. butter, salt, i 1-2 teaspoonfuls yeast powder. Make in the above proportion, and as many ply as you like, with currant jelly between, but more on the top, which must be covered with powdered white sugar or frosting. BEEFSTEAK PUDDING. Chop the tender beef to a pulp ; chop some beef suet and a little raw Irish potato very fine and mix with it but- ter, and season with pepper and salt. CRUST Foa THE PUDDING. Make a paste of flour, suet, chopped fine, salt and water. Roll out tolerably thin, put in the meat and tie the pudding up in a cloth rather loosely, so as to give room for it to swell, and make the top somewhat roundish. When served, put the rough side downwards. Cut in slices and eaten as other meat dishes. Boil i 1-2 hours. FRICASEE CHICKEN. (Mrs. D'Upre's.) Wash well your chicken and cut it up ; put some butter into a pan and put your chicken in it, then add the boiling water; season with pepper and salt, cook till nearly donej then make a paste like stiff batter with 2 eggs, flour; some milk, a little salt. Beat well, then drop from a spoon into the boiling dish ; in a few minutes it will be cooked sufficiently. Serve hot. CKAB SOUP. Pick out all the flesh from your boiled crab, heat your butter in a stew pan; when boiling hot, put your crab in and cook till brown, then pour in your boiling water; then cut off the the green corn from 3 large ears; add pepper and salt. Boil. CRABS IN THE SHELL. Chop the flesh of ^he crab very fine with eggs, bread crumbs, salt, pepper, butter, mix well, and bake in the crab shell. ORIENTAL DISHES. A GENUINE ARABIAN RECIPE FOR COOKING LAMB, (kindly fur- nished by Mrs. D. who has for a number of years, been a resident of the Holy Land). The Arabians use sheep or lamb, and a great quantity of rice with it. One method of preparing lamb, is to take a piece of very young lamb, season it well with salt and pepper, place it in a skillet over a very slow fire, and allow it to fry in its own fat. At the same time take some clabber (curdled milk), and mix over the fire with a spoon until it boils. When the meat is nearly done, put it into the boiling clabber, and boil together for half an hour. Then take out the meat, and let the clabber boil until thick enough for a gravy. When served up on the table the lamb is put FOREIGN DISHES. 397 back into the gravy. This is eaten with rice cooked in the following way: Throw the rice, with a little salt, into boiling water; stir with a spoon once or twice while boiling, but not oftener. After it has boiled five minutes, drain off the water, add some butter to the aice, and, as is generally done, a little yellow ginger, or powdered saffron leaves for the purpose of giving a yellow or gold color to the rice. Cover it up with a lid, set it back on the stove, and let it steam until quite ready. This rice eaten with the prepared lamb is considered by the Arabs, an excellent dish. ANOTHER ARABIAN DISH. (Mrs. D.) Wash in cold water some rice, to this add about three times the quantity of tender lamb, minced fine, some powdered thyme, parsley, and one or two onions chopped fine. Mix well together; then take some nice hard toma- toes, hollow them out a little and fill up the openings with this mix- ture, and bake in an oven or stew over a slow fire. The part of the tomato that has been hollowed out is placed in the bottom of the pan and on top of this is placed the filled tomatoes. Instead of to- matoes, cabbage leaves, or leaves plucked from the grapevine when quite young are often used. The leaves are first scalded in hot water, and then in each one is rolled quite tightly, some of this mix- ture of meat and rice. They are then pressed tightly together in a pot, covered with water, and boiled until all the water has boiled out ; if not ready then, more water can be added. But before they are taken from the pot for use, the water must boil out entirely. Sometimes egg plant and squashes are hollowed out and filled up just as the tomatoes. These vegetables, however, are differently shaped from those in America, being more like a cucumber in form, and more easy to hollow out, KISAILA. (Italian dish). Take a nice piece of beef about 2 or 3 Ibs., and make about 2 quarts of broth; then take another sauce pan, a tablespoonful of butter, and a good sized onion, cut it fine, fry it in the butter until it gets nice and brown, then take about 1-2 Ib. of rice, turn the rice in the onions and butter for a few min- utes on a slow fire, then add about 1-2 of your broth and stew it un- til your rice is soft ; grate some cheese and stir it slowly. A little saffron may be added to color it. After you have done all these the dish is ready to be served up. LARKS. Scald sour grapes and then stone them ; beat up two yolks of eggs with a spoonful of lemon juice, a very little flour, a bit of butter, and chopped parsley : season it highly with pepper, add a spoonful of gravy ; boil this a moment, then put in the grapes and stir them with a spoon on the fire to warm, without boiling. Roast the larks with bread crumbs, and serve them up with the sauce. REMARK. The sauce should be sharp and highly seasoned. 308 FOREIGN DISHES. KIRBY, THE NATIONAL DISH OF THE ARABS. Many persons not Arabs, are fond of it. It is made of brayed or pounded rice or wheat and pounded fish or mutton, mixed with the fat from the large tailed or five-quartered sheep. When thoroughly pounded it is set on a copper dish made for the purpose and baked in an oven or stove. It will keep 15 days in winter, and makes an excellent lunch for travelers. When made of fish this dish is called Kibbet Samak. A FAVORITE DISH OF THE ARABS. Take a young, fat, tender kid, dress it carefully and then stew it in milk, generally sour, mixed with onions and any hot spices wished. AN AFRICAN DISH. Damsons (small black plums) when dried, stew with raisins or damsons stewed together with apricots ; fla- vor with sugar and cinnamon. This dessert is always relished very much by European travelers in Africa. CARACH SAUCE Oriental. Take cloves of garlic, cut each into 1-2, 1-2 ounce of cayenne pepper, i or 2 spoonfuls of soy and walnut pickle, mix in a pint of vinegar with as much cochineal as will color it. DR. GILLMAN'S RECIPE FOR SALAD OIL FROM DILL. Take about 26 seres (pounds) of dill seed, first wash well and clean and spread on a table-cloth to dry in the sun. Pick it clean from all other seed and let it be thoroughly dried, then express oil in a well cleaned oil mill, carefully preventing its being stirred with a hot iron, which would spoil the oil, which is a common practice among native oil- makers. About 26 seres (pounds) of seed will yield 16 quart bot- tles of oil, and the whole expense will be but a trifle. NOTE Poppy seed may be used in the same way and propor- tions, and used for salad oil. FOREIGNERS soon acquire a taste for those Oriental dishes, which in tropical and semi-tropical climates are very conducive to health, when the blood becomes thin. This diet thickens it and wards oft many diseases. The authoress had an excellent opportunity to see this tested, and was often the guest of a famous East Indian house- keeper and an accomplished lady, wife of the then great scholar in Oriental literature and an author of many valuable works in differ- ent Oriental languages. VEGETABLE CURRY. Put 2 ounces of butter in a stew pan, then roll celery, onions and broccoli in curry powder; stew them till ten- der, add i cup of good gravy and a small quantity of mashed pota- toes mixed up with curry powder, and stew the whole together until sufficiently done. CORUNDA JAM. Put the fruit into a jar and boil it in a kettle of water until the juice is expressed, then add an equal weight of sugar and boil until it will jelly, which will be shown by putting a little out on a plate. FOREIGN DISHES. 399 NOTE Country gooseberries may be made in the same way, and make an excellent jam, when care must be taken to preserve them, and use sugar alone, and not mix any spice, which spoils them. BHAMTA. An Indian dish. Mash some potatoes, and, having boiled i or 2 onions, chop them small together with a few capsicums". Mix the whole together very well, put it into a mould, or form it with a spoon into a handsome shape and brown it in an oven or stove. LEMON CHEESE CAKE THAT WILL KEEP FOR SEVEN YEARS. To 4 oz. of butter allow 2 pound of sugar powdered fine, 6 eggs, leaving out the whites of 2, the rinds of 3 lemons grated, and the juice of 3 ; put them in an enameled kettle and let them simmer over the fire till the sugar is dissolved and it begins to thicken like honey. When cold, put it into sweet meat jars or pots for use. When made into cheese cakes add grated sweet biscuit. HYBISCUS JAM. Pare off the upper part of the fruit, and cut the seeds from the lower or stem part ; to each seer (2 Ibs.) of the fruit add a cup of water; put the whole in a stone jar, boil it in a kettle of water for 4 or 5 hours, take it out, weigh it, add an equal weight of sugar and boil until it will jelly. Hybiscus jelly is made in the same way, only the juice must be obtained before the sugar is added. STEWED PARTRIDGES. Take 4 young partridges nicely cleaned and put them into a deep cooking pot with a piece of butter and a little water; put them on a brisk fire, keep the cover on the pot and move it about constantly to prevent the birds burning or browning on the bottom. The partridges are sufficiently cooked the instant the red gravy is seen to percolate from the bird and mix with the melted butter. Serve them up hot with cayenne pepper and the sauce crust. SHAKAREE. Hunter's Soup. For a large hunting party, take the produce of the game bags, some 15 or 20 braces of partridges or quails, 3 or 4 hares or wild fowl ; add a good deal of pepper and salt, any odds and ends of vegetables out of the basket, and a bottle of each of the wine or beer that can be spared from the supply. Put all into the soup kettle, fill up with water and commence the stew, which may be entrusted to the masalchee (scullion); he cannot go wrong. Set him to work early in the morning and when the party returns from shooting in the evening, order all the meat to be taken out and correct the seasoning. Cut a single loaf, an old, hard, dried one will do as well as a fresh one, into pieces about 2 inches square, put into the soup and boil it, and serve the party out of the kettle. CITRON MARMALADE. Grate off the outer portion of the citrons, then quarter them, remove the seeds and put the juice and pulp aside ; then boil the skins first in the water and afterwards in sugar 4OO FOREIGN DISHES. and water until they are quite tender, then cut them into small piec- es. Take an equal weight of sugar with the juire and pulp, boil it together with the sliced skins until it will jelly on a plate, and put it into jars. HINDOOSTANEE KuBAB. Skewer on small silver skewers, alternately slices of apples, slices of meat cut into round pieces the same size, and halves of onions, so as to have 4 pieces each, i. e. 12 on each skewer. To 2 Ibs. weight take a dram of turmeric, 4 onions and a dram of red pepper, pound them in a mortar; sprinkle over, fry them with the kubab in a stewpan with 4 oz. butter. Send up boiled rice with this dish. A PEPPER CAKE. One half pound of flour, 1-2 Ib. of treacle, i tea spoonful of cayenne pepper, 2 eggs, a little ammonia, i tablespoonful each of coriander and caraway seeds. Make the treacle hot and mix in the other ingredients. TURKISH DISH. Chop some slices of beef or beefsteak very fine with a little parsley, onions and bread crumbs, powdered pepper and spice, salt and the yolk of an egg. Mix them together with a very little water, so as to make them into balls the size of an egg ; then flour them, place them regularly in a frying pan and fry them a good brown color with lard or drippings. (This dish is called quaffties.) BOMBAY METHOD OF DRESSING A FOWL. The fowl being trussed, incissions are made in every part, the same as when a fowl is about to be carved, but without severing the joints. The breast is cut as for taking out slices and the legs scored across. The whole fowl, inside and out, is then rubbed with pepper and salt and a little cayenne pepper or Chili, so as to be very highly seasoned. After this it is enclosed in a good, thick paste, composed of flour, milk and butter ; one end of which is left open to fill it with water, this being done, it is closed up and put into a cloth and boiled 3 or 4 hours, when it becomes a rich and most relishing dish. THE ARABS use the red rice generally procured from Egypt. The white rice, growing in Galilee, is inferior to the red, being much tougher. (Mrs. D.) THE HASTINGS CURRY. Brown 4 oz. fresh butter; slice 3 large onions and fry them. Cut the heart of a hard white cabbage very fine and a large sour apple. Put the whole into a stew pan, add i teaspoonful of cayenne pepper, i of black pepper, i of turmeric, the juice of 1-2 lemon, and a gill of strong gravy. Put in the fowl, flour it, add a little salt, put it with the rest of the ingredients, cover close- ly to keep in the steam and let it stew for 3 hours. PINE APPLE OR APPLE PALOO. Boil 12 oz. of rice in water; when only one quarter of the grains remain hard pour off one half the hot water, fill up the pan with cold water, shake it, then pour off all the FOREIGN DISHES. 40! water and set the pan, covered, near the fire. When dry, add i Ib. of preserved pine apples with some syrup ; or, should pine apples not be obtainable, slices of apples boiled with sugar ; fry 2 sliced onions in 1-4 Ib, butter (fresh) ; when the onions are browned, take them out as they will be no longer wanted ; put 6 cloves whole into the butter and pour it over the rice, put the apples on the top and set the whole over the fire to swell ; keep it covered but stir occa- sionally. Plain curry should accompany this dish and be eaten with it. This is a very popular dish. A BENGAL PARAOARD PIE. Bengal Sporting Magazine. Take 12 of the tenderest partridges, pick them, after picking wipe them clean but do not wash them washing meat in water, not only takes away its flavor, but its strength and put them aside ; put them into a vessel capable of holding, with well seasoned 1-2 mutton ham cut into moderate pieces ; add a sufficient quantity of water and stew until the gravy is greatly reduced; take all the lean parts of the mut- ton ham and pound it in a mortar, with seasoning of pepper and all- spice. The partridges and ham should be taken out of the kettle, and excellent potted game may be made of them, as they are full of rich gravy, impregnated with the flavor of ham. The gravy or soup is to remain until it is cold, and the fat is carefully removed ; season it with black pepper and spices, and stew the birds until quite ten- der, put them into a round pie, adding the pounded ham and the gravy reduced into a rich consummee. Cover the pie with a crust; bake slowly. It is to be eaten cold and will prove a dish that few princes can command. In hot weather put it into the ice basket a couple of hours before dinner. THE LUCKNOW RECIPE FOR PICKLING LIMES OR LEMONS. Bruise the limes or lemons on a stone, then throw them into water, and place them afterwards in an earthen vessel; cover with salt for 2 or 3 days, shaking the vessel frequently ; take out the limes when they are soft, spread them on a cloth, and let them dry. In a hot coun- try the open air is sufficient, but in cold climates they should be placed by the stove. When dry, add vinegar and the juice which came from them when in the earthen vessel. R.HICHAREE. Boil a pint of rice in broth ; having steeped a tea- cupful of dried peas in water for 10 hours, boil them till they are soft; then slice 2 or 3 onions and fry them in butter, with 12 cardo- man seeds, a little white pepper, 6 cloves, and salt ; take out the on- ions, when browned, and spice, and add a cup of curds or milk to the batter, stew it a little ; distribute the onions, spice and peas equally through the rice, and pour the batter, &c., over it. Or put the whole in an earthen jar, secure the aperture with paste, and put it into the oven, or over a charcoal fire, for 25 minutes, adding suffi- 4O2 FOREIGN DISHES. cient broth to moisten it; in which case the rice must be only 1-2 boiled previously. BENGAL WAY TO BOIL RICE. Wash it well, boil it in a large quan- tity of water ; when very little of the center of the grain remains hard, take it off from the fire, drain off 1-2 or more of the hot water, fill the sauce pan with cold water, and shake the rice, then strain all the water off, and the grains will separate ; place the pan of rice near the fire to swell and the center part of the grains will become tender. PISH PASH. Take slbs. of the neck of mutton, boil it till tender; prepare a small teacupful of rice by bruising it in a mortar ; then cut the meat into small pieces, throw the rice, meat and onion sliced, into the water in which the meat was boiled, add a small piece of mace, and a few pepper corns tied in a muslin bag ; boil till the rice and onions are sufficiently done, take out the muslin bag, season with salt and serve up. Chicken, frogs or fish may be used in the place of the mutton. KOFTAHS. Pound in a mortar 2 Ibs. of mutton, beef, rabbit, or fowl, with a sprig of sweet marjoram, a dozen of red peppers, and 4 onions ; form them into balls the size of walnuts, and fry them in but- ter. When the balls are well browned, make a gravy in the pan and serve them up in it. Serve up boiled rice in another dish. ZUNDER. Boil a pound of rice in a quart of broth until a small part of the center of the grain alone remains hard, then strain it; reserve a teacupful of the broth and boil in a spoonful of saffron ; then strain it, and pour the broth thus colored upon the rice. Kof- tahs must be served in a separate dish. DUMPOKHT. (the dish mentioned in the Arabian Nights as the kid stuffed with pistachio nuts.) Clean and dress a fowl or rabbit as for roasting, then stuff it with sultana raisins, pistachio nuts, and boiled rice in equal parts. Rub fine an oz. of coriander seed, peel from the husks 4 onions, 12 pepper corns, 6 cloves, and i teaspoonful of pounded ginger. Set 1 2 oz. butter in a stew pan over the fire ; rub the pounded ingredients over the fowl or rabbit, and let it fry until perfectly brown and tender. Boil in 2 pints of white broth, '12 oz. of rice, 2 oz. each of sultana raisins, pistachio nuts, and almonds, the two latter being blanched and cut into thin slices. When the rice is nearly tender, strain off the broth", and add the rice to the fried fowl; stir the whole well, that the batter may carefully saturate the rice and keep it near the fire to swell till wanted. In serving surround the fowl with the rice, Observe that in pounding the onions, the juice only is used with the spices, or they must be rubbed and pounded so finely as not to be perceptible. Chestnuts may be substituted for the pistachio nuts. CAUBASH. Mrs. H.'s recipe. The upper shell of the turtle is FOREIGN DISHES. 403 called the calibash, the under calipee. Scrape the meat from the calibash, immerse the latter in tepid water, rub and wash it until the shell is entirely clean, wipe it dry, cover the inside completely with a light puff paste, take enough of the nicest part of the tur- tle (using the coarser pieces for soup) to fill the shapes, put this meat in a stew pan with a seasoning of salt, pepper, mace; or or any sweet herb used in cooking which may be preferred.- For a pound of meat take 1-4 pound of fresh butter, rub into it a dessert spoonful of flour, drop this into the stew pan, cover with cold water. Put on the lid of the stew pan and set it on the stove or a trivet before the fire, stew gently, skimming off all the impurities until the meat is tender; add a wineglassful of mush- room catsup, or any other preferred, the same of sherry wine ; stir all up and pour into the shell or calibash, put on an upper crust, making it large enough to fit exactly ; notch it around tastily, cut a slit in the center. Should there not be gravy enough, pour in suffi- cient boiling water to answer. Bake a light brown, send to the table on a square dish to fit as nicely as possible the shell. When well arranged this is a dish as beautiful as savory. "ANGELS ON HORSEBACK." Select a dozen large oysters, which, after removing their beards as well as the color parts, put the flesh into a plate and season with pepper and salt ; blanch a piece of old bacon ; when cold cut it in thin strips, out of which again cut squares of the diameter of the oysters ; take the oysters, one by one; pile them on little silver skewers , alternating each of the oysters by a little square of bacon ; give 6 oysters to each of the skewers, sprin- kle over the oysters a little bread crumbs mixed with chopped pars- ley; broil the oysters at a brisk fire, but observe for 3 minutes only ; dish the skewers, placing them on a little crouton of bread, fried in butter and kept hot. TURKISH MODE OF ROASTING LAMB. Put the whole lamb, after it is stuffed with currants, almonds and pistachio nut (which should be blanched and peeled), into a deep dish and covered, set it in a hole in the ground, then cover over with burning wooden coals. TURKISH RICE PUDDING. Pick and wash 1-2 pound of rice, and also the same of Zante currants, which must also be picked care- fully clean, washed through 2 waters, drained well, and then spread out to dry on a flat dish before the fire. Put the rice into a pan with 2 pints of rich milk, having dredged the currants with flour; stir them, a few at a time, into the rice and milk, then add 4 ozs. of pounded loaf sugar, on which had been rubbed off the yellow rind of a large orange or lemon, and squeeze the juice. Stir in 2 ozs. of fresh butter divided into bits. When the rice is well swollen and quite soft, take it from the fire and mix. with it gradually 8 well- 404 FOREIGN DISHES. beaten yolks of eggs. Pour into a deep china dish and set in the oven for 1-2 hour, then sift powdered sugar thickly over the top, and brown the above with a salamander or hot shovel. Serve up hot. NOTE This pudding may be made with ground rice or flour. D'ALMOY'S. A Turkish dish. Take equal quantities of cool, dressed veal minced very fine, fat and crumbs of bread, and season it well ; add chopped onions, parsley, salt and cayenne pepper ; wet it with i or 2 eggs, according to the quantity, adding, if necessary, a little cold melted butter ; make the mixture into balls or egg- shapes and roll them in as much boiled rice as they will take around them ; stew them for 11-4 hours in good gravy well seasoned, and serve them up. ITALIAN DISHES. ITALIAN CHEESE, (sweet) i 1-2 pints of rich sweet cream, 2 lem- ons and the rind ; a pint of sweet milk, a few pounded almonds and sugar to sweeten it. Melt for ten minutes; put all into a deep sieve with a muslin under it. to drain. FISH TO FRY. Roll in corn meal the pieces of fish, then put into boiling olive oil and fry a nice brown. SALAD TO EAT WITH THE FRIED FISH. Chop some parsley very fine, the yolks of hard-boiled eggs, salad oil, some lime or lemon juice or white vinegar ; mix till of the consistency of cream. Cab- bage, lettuce, cress or chickory may also be used. EGGS. Boil 4 eggs 10 minutes and i egg 5 minutes; take the yolk of the latter, mix with salt, pepper, a tablespoonful of salad oil, and i dessert spoonful of white vinegar ; cut the hard eggs into slices and serve hot with the above sauce poured over them. N. B. Some prefer melted butter with pepper and salt as a sauce. How TO COOK MACCARONI the dressing for it. Select a piece of beef as for a fine round roast, dress it with pepper and salt (and in- sert a few pieces of garlic in fat, if not objectionable), then put some lard in a pan and place the roast in in it over a slow fire ; stir it oc- casionally until slightly brown on all sides do not allow the pan to get dry then put in some fine cut onions, and when they are well done pour in 1-2 tumbler of claret. When the claret is con- sumed put in 2 or 3 nice smooth-skinned tomatoes with skins taken off, and cut in slices, und when they are fully cooked pour in hot water enough to cover the meat ; then leave all to cook until well done. N. B. The gravy produced in this manner forms the dressing for the maccaroni. THE MACCARONI. While the above is being done take i Ib. of FOREIGN DISHES. 40$ maccaroni and put it in a large pot of boiling water with salt; let it boil from 15 to 20 minutes, then strain and place a layer of macca- roni in a flat table dish ; over this layer spread 1-2 of the dressing already prepared, and sprinkle some grated rich, dry cheese (Pame- san or any other Italian cheese) over this; place a second layer of maccaroni, the remainder of the dressing or gravy, and more grated cheese, then you have it ready to serve hot. The above makes a dish for 4 persons. NOTE. The meat can be served as an excellent roast. RUSSIAN DISHES. To GARNISH MEATS OF ANY KIND, COOKED ANY WAY. Put a glaze of milk, flour, butter, and a little salt, (boiled together) over the meat while the paste is hot; then pound parsley fine, and add to this the yolks of hard boiled eggs chopped, some very fiae, some coarse, and drop this mixture all over the dish, or it may be sprinkled on by sifting through a coarse sieve. The garnish is lovely. APPLE PORK PIE. Peel, core and quarter some fine juicy baking apples. Make a nice paste with fresh butter and sifted flour, and line with it the bottom and sides of a deep dish ; put in the apples, and strew over them sufficient brown sugar to make them very sweet. If you can obtain a fresh lemon, pare off very thin the yellow rind, and squeeze the juice out and pour over the apples. Prepare some fresh pork steaks, cut thin, and divested of all the fat except a little on the edge, removing the bone. Cover the apples with a layer of pork, and pour in a teacupful of cider. The contents of the pie should be heaped up in the center. Have ready a nice lid of paste, and cover the pie with it, closing and crimping the edge ; in the cen- ter cut a cross slit or make a round hole to prevent it bursting. Put it into a hot oven, and bake it well. This is a very good farm house dish. Try it. POLISH DISHES. POLISH MOCK RABBIT, (or Hare). Take an equal quantity of beef, veal and pork, chop it very fine, removing all skins and sinews, mix with butter and some bread that has been soaked in water and pressed dry, (for each Ib. of meat allow 6 oz. butter and 1-2 of a 5 cent loaf of bread), then add some onions chopped fine and stewed in butter, salt, some eggs, a little nutmeg and sardines chopped fine; mix well together. If the mixture is wanted to be very fine, press through a coarse seive. Now form of this mixture in a pan, greased with butter, a rabbit; cut some thin, narrow strips of fat bacon and put them into the rabbit by means of a skewer, to give the whole 406 REFRESHING DRINKS. the appearance of a larded rabbit ; sprinkle some salt and melted butter over it and put into a hot oven ; baste often and leave it till the bacon commences to brown, then add some sour cream and con- tinue roasting, frequently basting, until done, which will take about 3-4 of an hour. Take the hare from the pan, taking care not to break it; cut into slices crossways and place it in a hot dish, dissolve with sour cream the gravy in the pan, adding salt and thickening with flour if necessary and strain through a sieve. PANCAKES OF RAW POTATOES. Peel large potatoes, either Irish or sweet, and grate them to make about i quart, press out the water through a cloth, and add the yolk of six eggs, and 6 spoonfuls of flour, salt to suit, mix well, adding to the mixture a froth beaten firmly of the whites of the six eggs Fry in clarified butter or sweet leaf lard over a slow fire, making the cakes from a spoonful each, which have to be done to a nice light brown on both sides. ONION CAKE. Cut i gallon peeled onions into thin slices, stew them with a little salt in butter or sweet fresh lard till soft, but not brown, then strain through a colander. Roll out the dough thin, and place in a bread pan, form a high rim all around and let rise. Wash the rim with a beaten egg and place the onions smoothly on the dough, bake in a hot oven until almost done, pour the batter over it and return to the oven until done. Prepare the batter mentioned above, with 3 eggs, 1-2 tablespnon- ful flour, 1-2 pint of cream, and a little salt. BACON CAKE. Prepare i Ib. of flour, 7 oz. butter, 3 eggs, i oz. sugar, i 3-4 oz. yeast, a little salt, and about 3 gills of lukewarm milk, a light dough ; work -it thoroughly and let it rise ; work again and roll out on a large paw. Form a rim around the pan and let it rise again ; cover with fat bacon cut into small cakes or dice, sprinkle with sugar and caraway seeds, and bake a nice light brown in a hot oven. A GOOD SUBSTITUTE FOR MEAT, (The Vegetable Egg). When fully ripe, pare and cut into slices 1-4 inch thick the egg plant, then rub a mixture of equal proportions of salt and black pepper, with the fingers, on both sides of the slices, then roll in flour, and fry on a buttered griddle; when brown on both sides they are done. Eat while hot. REFRESHING DRINKS. MOUNTAIN NECTAR. Mrs. B. Mix in 4 pints of water 6 pounds of white sugar, 4 ounces tartaric acid ; put into a porcelain kettle, and let it come not quite to the boiling point ; take from the fire and stir in the whites of 4 eggs well beaten ; strain it, and when it cools flavor it richly with the essence of lemon. It will keep for REFRESHING DRINKS. 407 months ; 2 tablespoonfuls of this mixture in 2-3 glass of ice water ; to be poured into a goblet when ready to drink. If a little soda is added it will effervesce beautifully. RASPBERRY NECTAR. Put into a jar fully ripe rasberries and allow i quart of good apple vinegar to every 2 quarts of the berries. After fermenting strain, and to every quart of juice allow i 1-2 Ibs. of loaf sugar. Simmer for 20 minutes. CHERRY NECTAR. Wash and pick and stone 1-2 of 6 pounds of cherries and add 5 tumblers full of good cider vinegar or white wine ; let it stand for 4 or 5 days, strain through a cloth, and allow- to every pint of juice i pound of loaf sugar ; pour into a porcelain kettle and boil for 15 minutes. When cold bottle and cork it tight; keep in a cool, dry place. Mix half and half with water, adding a little ice. The water should be very cold. A delightful summer drink. WHITE WINK WHEY FOR COLDS. This will produce perspiration in cases of colds. Take 1-2 pint of milk and put it on the fire in a sauce pan, and immediately that it boils, put into it 2 glasses of white wine with a little sugar dissolved in it. A light floating curd will be instantly seen; boil for a few minutes, pour it through a sieve so that the whey may run from the curd. Serve the whey hot ; throw away the curd, for it is exceedingly indigestible and should not be eaten. HARVEST DRINK. (Scotch.) Buttermilk or whey, the latter is the whey poured from the milk after it has boiled in a kettle, when an other curd will be formed, then with the whip the last curd forma- tion is broken but not removed. It is then taken to the harvest field in clean buckets for the laborers, and forms a very sustaining drink and may be eaten with bread and cheese, a little meat or salt bacon. A HONEY MEAD. With 16 quarts of honey mix the whites of 3 eggs beaten to a strong froth, 6 gals, of water and the yellow rind of 20 large lemons pared very thin, During 3-4 of an hour boil all to- gether, carefully removing the skum, then pour it into a tub and when milk warm, add 3 tablespoonfuls of the best fresh yeast. Cover it well and let it ferment ; when this is accomplished pour it into a barrel with the lemon peel at the bottom. Let it stand for 6 months then bottle closely. MEAD OR METHEGLIN. Put 3 pints of clear honey to every gallon of water, boil it well and skim all the time. Put in 2 lemon peels to each gallon while boiling. Pour it into a- clean tub and when luke warm, add some yeast to work it, then pour off and put the liquor into a clean barrel for 5 or 6 months and afterwards bottle it for use. The skimmings may be strained through a filtering bag. If you al- low 2 quarts of honey to every gallon, it will keep for 7 years. 408 REFRESHING DRINKS. SACK MEAD. Add 4 pints of honey to every gal. of honey, boil 3-4 of an hour, taking care to skim it, and to every gal. add i oz. of hops, then boil the mixture 1-2 hour and let it stand till next day; put it into a cask and to 13 gals, of the mixture add a quart of brandy. Let it be lightly stopped till it has ceased to ferment, then stop it very closely. If a large cask, keep it a year in the cask. WELSH METHEGLIN OB BRAGGET. To i gal. of water put i pint of clear honey and stir the whole well, then add 1-2 handful each of balm, thyme, rosemary tops, bay leaves, angelica, sweet briar and other fragrant herbs, with 1-2 oz. each of nutmeg, cinnamon, cloves, ginger and mace ; boil all gently for 30 minutes and skim constantly. This liquor is mixed with 3 gals, of the first running of strong ale or sweet flagroot and placed over the fire, but not sufficient to boil. When cool, it is strained and fermented with yeast, and afterwards barrelled with a bag of spices in it. APPLE WATER. Pare, core and cut into very thin slices 3 large juicy apples, put them in a pitcher, and if you have it, the rind of a lemon pared thin, and pour on a pint of boiling water, cover it close- ly and let it stand by the fire for an hour or 2. Let it cool and pour the liquid in a glass and sweeten with loaf sugar. It is a cooling drink in fevers, and should be taken warm when going to bed, for colds. CHERRY WATER. Pick 2 Ibs. of Mayduke cherries, put them into a basin, pour over them 3 quarts of boiling water and let them steep for 2 hours ; filter through a flannel bag with some paper. To the filtered juice add i quart of warm syrup. Mix hot and pour the cherry water into glass bottles. BLACK CHERRY WATER. Crush 6 Ibs. of black cherries and to them put a handful each of the tops of marigold, angelica, rosemary, spearmint, balm and sweet marjoram, 1-2 oz. each of sweet fennel and anis-seed, i oz. of dried violets. Cut the herbs small, mix them all together and distill them in a cold still. CRANBERRY WATER. Bruise a cupful of cranberries mixed with a cupful of cold water. Boil 2 quarts of water with a tablespoonful of oatmeal and the rind of a lemon, then stir in the cranberries and add 2 oz. of loaf sugar and 1-4 pint of white wine ; simmer for a 1-4 of an hour. CURRANT WATER. Press 1-2 pint of raspberries and i quart of currants into a basin, add 2 quarts of water and filter through a flan- nel bag, at the bottom of which is a pulp of brown paper ; add i quart of warm syrup of sugar to the filtered juice. Mix, and pour the currant water into glass bottles. GINGER POP. 10 quarts of water, i pound of coarse brown sugar (but the loaf is better, and more wholesome), 2 ounces of ground white ginger, i quart of ale or very strong beer. REFRESHING DRINKS. 409 GINGER POP No. 2. Take 3-4 pound ginger root, crushed ; 2 3-4 pounds white sugar, 1-2 ounce tartaric acid, 5 1-2 gallons soft water, whites of 3 eggs, well beaten, i gill of yeast, i small teaspoonful of lemon oil; boil the ginger root for 12 hours in i gallon of the water, strain off and pour the oil in while hot ; mix. Make over night; in the morning skim and bottle, keeping out the sediment. IMPERIAL POP. To i gallon of water add i 1-2 pounds of white sugar, i ounce ginger, juice of i lemon, 3 ounces cream tartar; work it with yeast and bottle it as ginger beer, to which it is similar, except it is more acid and more cooling in its medicinal properties. SHERBET (domestic.) Boil in 3 pints of water 6 or 8 stalks of green rhubarb, 4 ounces of raisins or figs ; when the water has boiled 1-2 hour strain it, and mix with it i teaspoonful of rose- water and orange or lemon syrup to taste. Drink cold. LEMON SHERBET (King's cup.) Two lemons sliced, 2 ounces of sugar, i pint boiling water; very fine. CALIFORNIA SHERBET. Rub the yellow rind of 3 lemons with lumps of sugar, squeeze the juice of 6 carefully out, remove the seeds, put the sugar and juice with i pound of nice white sugar in 1-2 gallon of water. Beat to a stiff froth the whites of 5 eggs and stir in 2 tablespoonfuls of fine sugar ; in them then slowly stir in the lemonade and put it immediately in a patent freezer with salt and ice around the freezer and turn it until frozen as hard as you wish it. This is very delicate, and resembles a dish of snow. Plain freezers will not do for this, as it must be constantly stirred to keep it well mixed. SHRUB (West India.) Make a syrup of 12 pounds of the best moist sugar, to which add 3 quarts of lime juice and 9 quarts of rum, mixing them well together and fining the liquid with isinglass in the same manner as wine. A few pints of brandy or less rum is a great improvement. SHERBET. Pare 12 good, ripe oranges and 4 large, ripe lemons very thin, boil 4 pounds of loaf sugar in a half gallon of water ; mix together the boiling syrup, the rind of the fruit, the juice and 10 pints more of water ; strain, bottle and cork tightly. WATERMELON SHERBET. A Bengal recipe. Cut the melon into halves, let the pulp be worked and mashed with a spoon until it assumes the consistency of thin mush, then put in as much pounded white candy or sugar as may suit your taste ; a wineglassful of fresh rose-water and 2 wineglasses of sherry. Strain and pour the liquor into a jug and fill your tumblers at pleasure. It is an agreeable summer drink. BLACKBERRY SHERBET. Take 2 pounds of the smaller blackberry 410 REFRESHING DRINKS. roots and 2 gallons of water, and boil them down to 3 quarts, add 5 pounds of crushed sugar and i pint of best brandy. To 60 gallons thus prepared add 3 pounds of allspice and 2 pounds each of cassia and cloves. The smaller roots are much better than the larger ones on account of their possessing superior astringent qualities. A VERY PLEASANT DRINK WHEN FEVERISH OR IN HOT WEATHER. Mash i pint of raspberries, strawberries, cherries or mulberries in the juice of 2 lemons, a pint of water and as much syrup as will sweeten it to taste ; strain through a lawn sieve. A DELIGHTFUL AND REFRESHING BEVERAGE. Slice'and put into a pitcher 2 rich, juicy oranges and i lemon with 2 ozs. of sugar candy, then pour over them 2 pints of boiling water ; with a silver spoon stir the mixture now and then till cold. This drink for patients is often directed by the physician. It is always good in warm weather, and is excellent for persons in health. CHERRY DRINK. Remove the stems and stones from i pound of plump, ripe, juicy cherries, then put them in a stew pan containing a pint of boiling syrup, and boil them rapidly for 10 or 12 minutes ; remove them from the fire and pour in a gill of sherry or Madeira wine and 2 pints of boiling water, then pour the whole into a pitcher and set a saucer or cup over it ; when cool, strain it, and it is then ready for use. If not fancied, the wine need not be added. NOTE Mulberries may be substituted for the cherries, u?ing a little lemon juice with the mulberries. RUSSIAN HARVEST DRINK. Cold black tea with sugar and lemon juice enough to make it pleasant. It is as safe as invigorating. It should be of the same temperature as the atmosphere. It at once invigorates and gives tone to the system. The acid increases the action of the liver and cools the system, while the sugar nourishes and supports the body. TAR WATER. i gallon of water, 2 pints of pure tar. Stir with a wooden rod till thoroughly mixed, then strain and keep the liquid in well-stopped bottles. It is frequently used as a remedy for bron- chitis. It acts as a stimulant, raising the pulse, increasing the dis- charge of the skin and kidneys. Take from i to 2 pints daily. WEST INDIAN SAUGAREE Dissolve 4 ounces of sugar in a large wineglass of lime juice, grate into it 1-2 nutmeg; add i quart of cold water, a little Madeira and 1-4 pint of brandy. A lump of ice renders the saugaree perfect. MINT JULEP. Take 3 or 4 young sprigs of mint, fresh gathered, and put in a tumbler, fill it 1-2 with sherry, put some pounded ice in a second tumbler and pour the mint and sherry over it, rapidly transferring the liquor several times from one tumbler to another ; finally place the tumbler a minute on ice till the frozen particles form over the top. REFRESHING DRINKS. 4! I CALIFORNIA LEMON WATER. To prepare this delightful drink, 3 pieces of lemon thinly pared into a closely covered vessel or teapot, with a very small piece of the rind, and a large spoonful of spiced syrup, put in a pint of boiling water, and let it be stopped closely for 2 hours. RASPBERRY VINEGAR AND WATER. No draught is more agreea- ble to a feverish patient than a dessert spoonful of raspberry vine- gar mixed in a tumblerful of cold water. It should never stand in any metal or glazed vessel, for the acid would act upon their surfaces to an injurious extent. CALIFORNIA SODA WATER. Dissolve a small teaspoon ful of "car- bonate of soda in a large glass containing a wine glass full of water. Squeeze into it a large lemon or orange, and drink it off while it hisses ; if fresh fruit cannot be had, obtain from the druggist citric or tartaric acid, which answer the purpose Dissolve in another glass 1-2 teaspoonful of either of these acids, pour into the soda and drink off instantly. It is a very proper drink in the measles, but the quantity must be reduced according to the age of the child. TOAST WATER. Toast very brown on both sides thin slices of wheat bread, but do not let them burn. Put the toast in a pitcher that has holes at the spout through which to strain it (if you have one) and pour boiling water over it as much as you need. Cover the pitcher and let it stand to cool, then pour it off into a bottle. Made in this way toast water is very wholesome and refreshing, even at table by persons in health as well as invalids. PLEASANT DRINK IN HOT WEATHER. Take 2 Ib. of white sugar, and the juice of 1-2 lemon, 2 oz. tartaric acid, 3 pints of water; boil together five minutes ; when cold, add the whites of 3 eggs, well beaten, with 1-2 cup of flour, and 1-2 oz. of wintergreen; bottle and keep in a cool place. Take 2 tablespoonfuls of this syiup for a tumbler of water, and 1-4 teaspoonful of soda. OXYRNKL SIMPLE. (Dr. M.) 2 Ibs. clear honey, 2 pints vinegar, pour into a glass vessel or wide-mouthed bottle, set in a vessel of cold water, heat gently and simmer till as thick as syrup. When used add a teaspoonful to a glass of water. A NICE DRINK May be formed of it with the addition of a little sugar, grated nutmeg and enough of the "plain mass" and water to suit the taste. NOTE. This delicious preparation could be made in this slope, where fruits of the plain kind are so superior and so abundant. Every housekeeper should have it. I found it useful in traveling. FOR SUMMER DRINK. i Ib. of red currants, bruised with some raspberries, (or 1-2 the quantity dried a la Alden, and softened in a very little cold water) 1-2 Ib. of sugar added to i gallon of cold 412 REFRESHING DRINKS. water siirred well and allowed to settle, the juice of a lerrfon. Mul- berry the same, adding a little lemon peel. FIGS AND APPLE BEVERAGE. Have 2 quarts of water boiling, in- to which throw 6 dry figs previously opened, and 2 apples cut into 6 or 8 slices each ; let the whole boil together 20 minutes, then pour them into a basin to cool ; pass through a seive, drain the fig-a, which will be good to eat with a little sugar. CURRANT DRINK. To i pint of fresh gathered and picked cur- rants add i pint of water; let them boil together 10 or 15 minutes, then strain and sweeten to taste ; add a few raspberries to increase the pleasant flavor. The same may be produced in winter by sim- mering 2 tablespoonfuls of currant jelly in 1-2 pint of water. IMPERIAL DRINK. 1-4 Ib. lump sugar, 3 oz. orange or lemon peel; juice of i lemon, 1-2 oz. cream tartar, 3 pints of boiling water. Mix all together, cover the vessel till cold, then pour off the clear portion for use. An agreeable drink for hot weather or in fever. A VERY AGREEABLE DRINK. Pour a tablespoonful of good cider vinegar into a tumbler of fresh cool water, and sweeten with sugar, molasses or syrup to taste, add a rasp or two of nutmeg. Tama- rinds, fresh currants or in jelly, or scalded cranberries, make excel- lent drinks. Use sugar or not, as may be agreeable. IN MAKING any cooling beverage for summer use, the proportions need not be adhered to, but increased or diminished to suit the taste. Acidulated drinks are very agreeable, and invaluable in re- lieving thirst, and most useful for their anti-bilious and anti-scorbutic properties. LEMONADK. Suitable to the quantity of liquor wanted, pare as thin as possible any number of lemons, then with lumps of refined sugar rub the surface, to extract the flavor; put the saturated sugar into a basin and squeeze the lemons over it. Add the best refined sugar to taste. In proportions as desired, hot water and a little boiling milk may be added; 3 quarts to 2 dozen lemons will do, using half the rind, but the whole of the juice. When well mixed skim the liquor and run it through a linen bag, previously wet in hot water. BARLEY LEMONADE. Put a half pint of water into a small pan, then into the water put 4 oz. of sugar, boil into a thickish syrup, or ten minutes, then add the juice of two lemons or one Sicily lime, with a fresh rind of one lemon, then boil a moment longer, then add one-half gallon of barley water, with sugar or flavoring. Boil five minutes longer, then strain into a pitcher, and cover over with a folded paper with a hole in the middle for the steam to pass through. Let cool, then drink it. N. B. If bottled closely, it will be good for several days. REFRESHING DRINKS. 413 PORTABLE LEMONADE, CONVENIENT ON VOYAGES AND TRAVELING IN THE COUNTRY. Take 3 oz. of refined sugar; tartaric acid 1-2 oz., essence of lemon i dram. Pound the sugar and tartaric acid well in a smooth mortar, gradually pouring in the essence upon the mix- ture. Mix the whole very well and divide it off for use and put in 12 separate parcels; take one, when needed, and mix with a tumbler of water; it will make a pleasant and refreshing drink. LEMONADE OR ORANGEADE. Squeeze the juice, pour boiling wa- ter on a little of the peel and cover close. Boil water and sugar to a thin syrup and strain it. When all are cold, mix the juice, the in- fusion, and the syrup with as much river water as will make a rich sherbet, strain through a flannel or linen bag, or squeeze the juice and strain it. MOCK LEMONADE A SUBSTITUTE. 1-2 Ib. sugar, tartaric acid 1-2 oz., four or five drops on the sugar; boiling water 3 pints. Let it get cold and bottle tightly. It is a wholesome, cooling summer drink. ORGEAT. Boil a quart of new milk with a stick of cinnamon, sweeten to taste and let it grow cold ; then pour in it by degrees 3 oz. of sweet almonds, and 20 of bitter, that have been blanched and beaten to a paste, with a little water to prevent oiling ; boil all together, and stir till cold, then add 1-2 glass of brandy. ORANGE OR LEMON DRINKS. Squeeze the juice of 4 oranges or lemons, rinse the pulp and rind in boiling water, simmer another 1-2 pint of water, with 10 lumps of sugar till thoroughly dissolved and mixed ; when all are cold mix them all together, strain through flan- nel or muslin. ORANGEADE AND ARROW ROOT. Make this drink as you would lemonade, taking the whole of an orange, with a little of the peel, sweetening to taste with sugar candy, adding a thickening made of one teaspoonful of arrowroot stirred in a little cold water, and poured into the boiling water, when you put in the juice of the orange. The arrowroot is a great improvement. ORANGEADE FOR INVALIDS. Make it as lemonade, using the whole of an orange, with the small piece of the rind, sweeten with loaf sugar, then stir a teaspoonful of arrowroot in a little cold water, then pour it into the boiling water at the same time you add the orange. The arrowroot is a great improvement. COOLING LEMONADE. Split 2 moist dried figs in two, then drop them into 2 pints of water boiling in a sauce pan, boil for fifteen minutes, then take the peel of a lemon, with half the lemon cut in thin slices, put into the pan and boil a minute or two longer, then pour all into a pitcher and cover it closely till cool, then strain it and add a small spoonful of honey, and it is ready to serve. 4.14 REFRESHING DRINKS. LEMONADE. The juice of lemon 4 oz., lemon peel one-half oz., white sugar 4 oz., boiling water three pints; let stand till cold, then strain, a little sweet spirits of nitre may be added ; diluted if wished. Suit the taste of the* patient. Excellent drink for the kidneys. LEMONADE, ITALIAN. Pare and press 2 dozen lemons, pour the juice on the peels and let it remain on them all night; in the morning add 2 Ib. of loaf sugar, i quart of good sherry, and 3 quarts of boiling water. Mix well, add a quart of boiling milk, and strain through a jelly bag till clear. SOUR SOP. A West Indian fruit of a tree of the same as the cus- tard apple, which grows in the West Indies. It is a large fruit, often weighing 2 or 3 Ibs., the pulp of which is white and succulent, sweet with an agreeable acidity. It is pleasant and refreshing, and a drink of the pulp cut up in ice water is as refreshing, as delicious, and equal if not superior to lemonade. FLAX SEED TEA. Boil 2 tablespoonfuls of flax seeds in 3 pints of water till reduced to i pint, then strain off. It may be sweetened with honey or liquorice, and made acid with vinegar or squeezing into it a little lemon juice. It is best to tie the seeds up in a bag, put it into a teapot, add boiling water, let it steep by a fire or on a stove for a while and then set it away to cool. VARIOUS SORTS OF TEA. Tea made of balm, mint, sage or cow- slip is often found refreshing. Balm tea is most cooling, mint the most soothing to the bowels, sage or marigold the most reviving. and cowslip has rather a composing tendency. To have them nice, they should be made of fresh herbs and often. DR. HUFFLANU'S DRINK FOR FKVKB PATIENTS, OR EXCESSIVE THIRST. Boil till dissolved in 3 quarts of water, 1-2 oz. of cream of tartar. Remove from the fire, then add a sour orange sliced, adding from i 1-2 to 3 oz. of white sugar, according to the taste of the pa- tient ; bottle closely and keep in a cool dry place. It is a most healthful drink. DRINK FOR FEVER. Boil 3 oz. of currants and 2 oz. of raisins, carefully stoned, and i 1-2 oz. of tamarinds in 3 pints of water till it is reduced to a quart; strain it, add a piece of lemon peel and let it stand for an hour, when it is fit for use. FEVER DRINK. Very nice. Boil together 2 oz. stoned raisins, 3 oz. cranberries, i 1-2 oz. of tamarinds, in 3 pints of water till re- duced to 2 pints. Strain and add a piece of fresh lemon peel and let it remain for 30 minutes then take it out. FEVER DRAUGHT. Put into a jar a few sprigs of balm, fennel and sage cleanly washed. Slice the pulp of a lemon, grate in a little of the peel, pour over it 3 pints of boiling water, and cork it tight for use. REFRESHING DRINKS. 4! 5 AN AGREEABLE EGYPTIAN DRINK. Made of tamarinds, honey and water, proportioned to taste. Good (when much diluted with water) in fevers. DRINK. Grecian. Made by expressing the juice of the toma- toes, honey and a small portion of lime or lemon juice; some water or pure vinegar ; mix ; wholesome. Proportioned as desired. LIME WATER. Make the lime water according to the directions given, then mix with a decoction of peruvian barks. A most valua- ble tonic, frees the bowels from morbid matter, corrects acids, aids digestion, strengthens the system; good for hindering affections ofall kinds, scrofula and the whites and worms ofall kinds. NOURISHING DRINK FOR FEVER PATIENTS. Three or 4 teaspoons (even) of arrow-root made into a thin paste with cold water, then pour into a quart vessel, then add the juice of 1-2 lime or lemon. Stir in 2 or 3 tablespoonfuls of white sugar, then pour over boiling water to fill the bowl, stirring all the time. Keep covered and let the patient drink freely. HIGH BLACKBERRYROOT TEA OR CoRDiAL.Aunt Nancy Patterson, (colored.) Make a strong decoction of the root of the tall blackber- ry and loaf sugar, and boil down to a thick syrup or cordial, then strain. Dose: a small wineglassful 3 times a day, putting 1-8 of spirits to keep it. This is valuable for obstinate diarrhea or dys- entery and typhoid fever, commencing at first with only a teaspoon- ful or more. DRINK FOR AN INVALID. A new laid egg well beaten; a cup of hot coffee or chocolate poured to it, stirring it well, is a good drink. BUTTERMILK. If made of sweet cream, is a delicious and most wholesome food. Those who can relish sour buttermilk find it still more light. Buttermilk, if not very sour, is also as good as cream to eat with fruit sweetened with white sugar and mixed with a very little milk. It likewise does equally well for cakes and rice puddings, and of course it is economical to churn before the cream is too stale, otherwise it is not- fit for anything but to feed pigs. DR. BOCEHAAVE'S SWEET BUTTERMILK. Turn the milk of i cow into a small churn, in about 10 minutes begin churning, and continue till the flakes of the butter swim aboutthickand the discharged milk appears thin and blue. Strain it through a sieve and drink it as frequently as possible. It is good for consumptive cases, but in order to its producing decidedly good effects should be the only drink of the patient, and the food taken with it should be biscuits, rusks, and ripe and dried fruits, of various kinds, when a decline is apprehended. Baked and dried fruits, raisins in particular, make an excellent supper for invalids with biscuits or common cake. 416 REFRESHING DRINKS. BUTTERMILK, ITS PROPERTIES. Cooly. If the butter be prepared from sweet cream, the buttermilk left from the operation is not only very delicious, but exceedingly wholesome and nutritious. CARACOA. Take i pint of brandy and put into it the rind of 6 oranges pared as thin as possible. Let this stand for 3 days, stirring it very often, then add the juice of the oranges, and 2 quarts of brandy, 5 Ibs. of loaf sugar powdered, and i Ib, of sugar candy powdered; stir it well for 1-2 hour and let it remain 2 days longer, stirring it during the time. Then strain and bottle it. It should not be opened for six months the longer it is kept, the better. To MAKE A SHERRY COBLER. Reduce the ice into snowflakes by means of an ice-plane, or pound a quantity of ice quite fine in a coarse cloth by beating it with a mallet, half fill a large tumbler with this pounded ice, add one or two teaspoonfuls of powdered sugar, the rind of 1-2 lemon and one or two glasses of sherry. Stir them well together and drink through a small tube or straw. CHERRY BOUNCE. Mrs. M. E. Upshur. Fill your jug with cher- ries, (the May Duke are the best) sweeten your rum to taste; allow i Ib. of sugar to i gal. rum; pour into the jug, or stone pot, the rum, and let it remain two months on the fruit, then pour it off and bot- tle it. PEACH SPONGAGE. Proportions: 5 gills of syrup at 38 degrees, 5 gills of pared raw peaches, 2 tablespoonfuls of maraschino and i gill of whites of eggs whipped. Place the peaches in a basin, dilute them with the white of eggs and the syrup, pass the preparation through a tammy, let freeze. Last of all, introduce into it the ma- rachino, mixed with a little syrup by degrees only. MEDICATED OR SPICED WINE. In a mortar beat separately 1-4 ounce each of cinnamon, 12 blades of mace, 2 nutmegs and a tea- spoonful of coriander seeds. Mix them together and put them into a jar containing a quart of the best port wine. Add the rind and the juice of 4 large California lemons, mixed with 1-2 Ib. of pow- dered loaf sugar. Cover the vessel closely, and let it steep a week or more, then strain the liquid through a linen bag and bottle it. CALIFORNIA SPICED WINE. Infuse for a few hours in about 3 quarts of white wine i 1-2 Ib. of loaf sugar, i oz. cinnamon, 3 or 4 drops of sweet marjoram or sage, and a little white pepper, all beaten in a mortar. Run the liquor through a' filtering bag and add the juice of a large, ripe and juicy lemon; warm it moderately over the fire, pour it again on the spices, and when it has stood 3 or 4 days, strain off and bottle for use. If wanted to be red, port wine may be used, or the liquor colored with the juice of cider, or mulberries, cochineal, &c. COMMON PUNCH. Take a teaspoonful of the acid salt of lemons, REFRESHING DRINKS. 417 1-4 lb. of sugar, i quart of boiling water, 1-2 pint of brandy and a small piece of lemon peel if agreeable, or a very little of the essence of lemon. PUNCH A LA ROMAINE. i quart of clearest spring water, 5 Ibs. of the best lump sugar, the juice of 8 oranges and 6 lemons ; put all together into a stew pan and simmer till well clarified ; when cold, put into an ice pail, and when well frozen add the whole of 6 new laid eggs, whisked to a froth. Beat the whole well together, and just before it is served, add four teaspoonfuls of the best Jamaica rum. This will make a sufficient quantity for ten persons. The juice of the oranges and lemons should be strained through a fine seive. It is an improvement if the beaten eggs are added before it is iced. EGG NOG To make a gallon of egg nog, take i dozen eggs, break them and beat the whites and yolks separately ; after the yolks have been beaten fifteen minutes, put 12 tablespoonfuls of fine white sugar in them and beat or whisk them until they rise and are thick. The great secret of having it nice is to beat or whisk the yolks thick, whip the whites to a stiff froth; 1-2 pint of brandy in the yolks, and when well mixed, stir the whites slowly in. Have milk in a glass pitcher to be added if preferred. EGG WINE. Mix with a spoonful of cold water a beaten egg; set on the fire, in a pan, i glass of white wine, 1-2 glass of water, sugar and nutmeg to taste. When it boils, pour a little of it on the egg by degrees till the whole is in, stirring it well, then return the whole into the stew pan, put it on a gentle fire, stir it one way for not more than a minute, for if it boil or the egg be stale it will curdle. Serve with toast. Egg wine may be made as above, without warming the egg, and it is then lighter on the stomach, though not so pleasant to the taste. LEMON WINE OR CITRON WATER. Take the parings of 12 large, thick rinded lemons when in full perfection ; that is, when not over ripe, cut very thin and put them into 2 quarts of brandy (and in that proportion for any quantity), and add i quart of good spring water and 6 or 8 ounces of fine loaf sugar, then put into it i gill of boiled skimmed milk, which will cause it to curdle immedi- ately. Stir it well and cover it up close, and at the end of 3 or 4 days you will find a beautiful lemon-colored transparent liquor, which must be carefully poured from the sediment or drawn off by a crane and then bottled. It is good and fit to drink at once, but much better if kept for some time. It can be diluted with water. NOTE It is nice to drink as a cordial. Mixed with water it is like lemonade, and to put in artificial wine to give them an agreea- ble flavor. -i. REFRESHING DRINKS. ORANGE WINE. This delightful beverage is prepared in the fol- lowing manner : Take 1 2 oranges and pare them very thin; strain the juice so that none of the seeds go in with it, then take 6 pounds of loaf sugar and the whites of 2 eggs well beaten, put these into 3 gallons of clear water and let it boil gently for 1-2 hour; as the scum rises take it off, then add the orange juice and rind ; add 3 or 4 spoonfuls of good yeast and let it stand for 3 or 4 days, then draw it off and add i quart of rectified spirits and bottle. The corks should be secured by wire or twine in the bottle. PEACH LIQUEUR OR WINE. Take of the best kind of ripe, juicy free-stone peaches (8 pounds), mash them and put them into 2 gallons of soft, clear water ; add 5 pounds of broken loaf sugar. Crack the stones and take the kernels, crack and lay them at at the bottom of the vessel, which should be clean and dry. With the dissolved sugar put the peaches into a preserving kettle, boil and skim until the scum ceases to rise, then strain through a large sieve into the tub that has the kernels in the bottom ; mix well and cover closely till cool. Then add a piece of toasted bread and cover the whole with good, fresh yeast. Let it work, and when it ceases hissing strain through a linen bag into a keg. Then add a bottle of sweet Malaga wine. At the end of 6 months draw offa little to see if it is clear; if not, take out a pint of the wine, mix with an ounce of powdered gum arabic, let it dissolve gently over a slow fire and add to it i ounce of pounded chalk. When dissolved, put the pint of wine back in the keg ; stir it in lightly with a clean stick ; take care not to let the stick touch the bottom, as that would stir up the sedi- ment. Let it stand for 3 days, then pour off and bottle tightly. In 6 months it will be fit for use. BALM WINE. Boil gently for 2 hours 40 pounds of white sugar in 9 gallons of water; stir it well and pour it in a vessel to cool; take 2 1-2 pounds of balm leaves, wash them well, then bruise them and put them in a barrel; stirring it well together, and let it stand for . 24 hours, stirring it often, then close it up and let it stand for 6 weeks, then rack it off into bottles, putting a lump of loaf sugar into each bottle and cork closely. It will be better to keep it a year or longer. COW-SLIP WINE. To every gallon of water allow 3 Ibs. of lump sugar, the rind of i California lemon and the juice of 2, the rind and juice of i large California orange, i gallon of cow-slip pips. To every 4 1-2 gallons of wine allow i bottle of brandy; boil the water and sugar together for 1-2 hour, carefully removing the scum as it rises ; pour this boiling liquor on the orange and lemon rinds and the juice, which should be strained when lukewarm: add the cow-slip pips or flowers picked from the stalks and seeds, and to 9 REFRESHING DRINKS. gallons of wine 3 tablespoonfuls of good fresh brewer's yeast ; let it ferment 3 or 4 days, then put all together in a cask with the brandy, and let it remain for 2 months, when bottle it off for use. HOT PUNCH. 1-2 pint of rum, 1-2 pint of brandy, 1-4 lb. of sugar, i large lemon, 1-2 teaspoonful pounded nutmeg, i pint boil- ing water; rub the sugar over the rind of the lemon until it has ab- sorbed all the yellow part, then put the sugar into a punch bowl, add the lemon juice (free from pulp), and mix these two ingredients together well ; pour over them the boiling water, stir well together, add the rum, brandy and nutmeg; mix thoroughly and the punch will be ready to serve. It is very important in making good punch that all the ingredients are thoroughly incorporated, and to insure success, the process of mixing must be diligently attended to. SAN FRANCISCO PUNCH. Pare six California lemons, 3 oranges (large, full and ripe) very thin. Squeeze the juice into a large tea- pot, put to it 2 quarts of brandy, i quart of white wine, i of milk, and i 1-4 Ibs. of sugar. Let it be mixed, and then covered for 24 hours; strain through a flannel bag till clear, then bottle it. PUNCH. Take 2 large, ripe, juicy, rough-skinned lemons and some large lumps of double refined sugar. Rub the sugar over the lemons till it has absorbed all the yellow part of the skin. Then put into the bowl these lumps and as much more as the juice of the lemon as you may suppose it requires, for no certain weight can be men- tioned, as the acidity of a lemon cannot be known till tried, and therefore this must be determined by the taste. Then squeeze the lemon juice upon the sugar and with a squeezer press the sug.ir and the juice particularly well together, for a great deal of the richness and fine flavor of the punch depends on this rubbing and mixing process being thoroughly performed. Then mix this up very well with boiling water (soft water preferred) till the whole is rather cool. When this mixture, which is now called sherbet, is to your taste, take equal quantities of brandy and rum and put them to it, mixing the whole well together again. The quantity of liquor must be accord- ing to your taste. 2 good lemons are generally enough to make 4 pints. AROMATIC TINCTURE. Take i oz. of bruised ginger, i oz. of bruised cinnamon, i oz. seeds of the lesser cardamon, 2 drams of black pepper, and i quart of spirits. Let these steep for 15 days, Keep it in a warm place and strain for use. 2 or 3 teaspoonfuls may be taken in a little sugared water, or in wine with or without a little water. This tincture is a cordial, and, in cases of indigestion and longer, is considered a restorative. NEGUS. A pleasant drink, called after Col. Negus, the inventor. To every pint of port wine allow i quart of boiling water, 1-4 lb. of WINES. sugar, i lemon and grated nutmeg to taste. This beverage is more usually drank at children's parties than at any other; the wine need not be very old or expensive for the purpose, a new, fruity wine an- swering very well for it. Add the sugar and lemon juice with the grated nutmeg, pour it over the boiling water, cover the jug, and, when the beverage has cooled a little, it will be fit for use. Negus may also be made of sherry or any other sweet white wine, but it is more usually made of port wine than any other beverage. One pint of wine with the other ingredients in proportion, will be enough fora party of 9 or 10 children. BUTTERED TODDY. Is strong rum and water, sweetened with honey, enriched with a lump of fresh butter, and flavored with nut- meg and lemon juice. It is much in favor with naval gentlemen. EGG FLIP. Keep grated ginger and nutmeg, with a little fine dried lemon peel, rubbed together in a mortar. To make a quart of flip, put the ale on the fire to warm and beat up 3 or 4 oz. of moist sugar, a teaspoonful of grated nutmeg or ginger and a quartern of good old rum or brandy. When the egg is near to boil, put it into one pitcher, and the rum and eggs, etc., into another. Turn it from one pitcher to another till it is as smooth as cream. BUTTERMILK ITS GREAT VALUE. It will cure one without crav- ings for stimulants, if persisted in its use, When the appetite calls for any kind of spirits drink a tumbler of buttermilk and the stom- ach will be satisfied and at the same time both benefited and strength- ened, and the desire for drink weakened. It will effectually cure a sour stomach. It supplies more largely than any other drink or food known, the lactic acid which is needed by many persons. It is the prevention of valvular ossifications of the valves of the heart, of which so many persons die in this country, especially old persons. It prevents the so-called flutterings and palpitations of the heart, dyspeptic stomachs, unpleasant feelings all of which have their seat in the stomach, melancholy, the blues, &c., and which the lactic acid prevents, if buttermilk is drank often and freely. WINES. BLACKBERRY WINE. (S. C.) Allow 4 Ibs. of blackberries to i gal. of water, stir frequently and let the mixture stand for 72 hours, or 3 days, then strain through a sieve and to each gallon of the liquor put 3 Ibs. of sugar. Let it stand 3 more days, stirring and skimming often, then put it into a cask and leave the bunghole open for 14 days. To every 9 gallons put i quart of the best brandy and fasten down the bung. If it does not clear, stir in a solution of isinglass. Cur- rant, raspberry and sherry wines may also be made from this recipe. WINES 42 I GEORGIA BLACKBERRY WINE. Measure the berries and bruise them. For every gallon allow i quart of boiling water. Let the mixture stand 24 hours, stirring occasionally, then strain off the liquor into a cask. For every gallon add 2 Ibs. of sugar ; cork tight and let it stand till the following October. A GEORGIA RECIPE, which has succeeded well in California for the making of blackberry, raspberry, strawberry and rhubarb wines, and which I obtained from a gentleman who has succeeded well in that business. To i gallon of water add 3 Ibs. of the berries, mash them with the hand, let them stand 3 days, press out, and to every gallon of juice add 3 pounds of common brown sugar. Place in a cask to ferment, after which bung tightly. BLACKBERRY WINE. (Mrs. Jennie Steele, Cotton Gin, Texas.) To 3 gallons of juice add i gallon of water, 3 Ibs. of sugar to the gallon, mash the berries and let them stand 24 hours, then squeeze out the juice through a flannel bag, then add the water to the juice and also the sugar. BLACKBERRY WINE. To i gallon of juice pressed from the fruit, add 3 pounds of loaf sugar and i pint of water, let it ferment in a jug or cask, then pour off, bottle and seal. In 6 months it will be fit for use. BLACKBERRY WINE. (D. C.) Allow to every gallon of mashed berries i quart of boiling water, let it stand a day and night, then strain and add 3 pounds of loaf sugar to every gallon of juice. Let it stand 3 or 4 weeks with the bung laid on loosely, till it is done fermenting, then stop it tightly and set it away for some months ; then bottle it closely. GOOSEBERRY WINE. Take 4 1-2 gallons of water and 5 gallons of gooseberries. Mix 6 Ibs. of sugar, 4 Ibs. of honey, i oz. of white tartar, i oz. of dry orange and lemon peel, or 2 oz. of fresh peel ; add 1-2 gallon of light brandy, and you have 9 gallons of nice wine. Currant wine may be made in the same way. It is good in 6 months. GOOSEBERRY WINE IN IMITATION OF CHAMPAGNE, To every 3 Ibs. of ripe gooseberries put a pint of clear spring water, first bruise your fruit with your hands in a tub and then put the water to them, stir them very well and let them stand a whole day, then strain them off, and to every pound of gooseberries put a pint of water, and a pound of dissolved sugar and let it stand for 24 hours more, then skim off the froth and put the liquor into a clean vessel and the scum into a flannel bag, and what drains from it, into the vessel ; let it work 2 or 3 days before you stop it up, and if it be not clear when you draw into bottles, let it stand in the bottles for some time, then draw it off into other bottles. Do not tap it too low when drawn from the casks. Experience and fancy may suggest other advantages and varieties in the way of making gooseberry wines. 422 WINES. WINE, TO COOL WITHOUT ICE. Dip a piere of linen into water and wrap it around the bottle, and place it in a draught. GREEN CURRANT WINE. Strip from the stems full green ci.rr.u!ts before they begin to turn, weigh them and allow i gallon of soft water to 3 Ibs. of the fruit ; mash and treat them as in the re- cipe for effervescing gooseberry wine. Use instead of loaf sugar, light colored brown sugar. Let the juice or wine remain in the cask, and as soon as the fermentation ceases, -bung the cask tightly, and in 6 months it will be fit for use. CHERRY WINE. Take not over ripe Marillo cherries picked off from their stems, mash them in a mortar or vessel to remove the pulp without bruising the stones, and suffer the mass to stand 24 hours ; strain through a coarse hair sieve and to every 3 gallons add 8 or 9 pounds of lump sugar, put the mixture in a cask and suffer it to ferment, and pour the wine from its lees as soon as i: becomes clear. Some manufacturers crack the stones and put them with the kernels in muslin bags in the casks during the fermentation of the wine, which gives it a nutty flavor. WINE MADE FROM MIXED FRUITS. (From an English paper.) Take cherries, black currants, white currants and raspberries, of each an equal quantity, though if the black currants predominate, the better. To 4 Ibs. of the mixed fruit, well bruised, put i gal. of water, let it steep 3 days and nights in an open vessel, frequently stirring up the mass; then strain it through a hair sieve. The remaining pulp press to dryness, pour both liquids together, and in each gal. of the liquid put 3 pounds of sugar ; let the whole stand 3 days and night, fre- quently stirring it up as before, skimming the top; then turn it into a cask and let it remain open at the bung hole whilst fermenting about 2 weeks; lastly, to every 9 gals, put i quart of good brandy, and then fasten down the bung; if it does not soon become fine, a solution of isinglass may be stirred into the wine. STRAWBERRY WINE. Ten gallons of strawberries, 10 gallons of water, 25 Ibs. of sugar, 3 oz. of red tartar, 2 lemons, oranges, peel and juice, i gallon of brandy. This is delicious and keeps well. RASPBERRY WINE. To 10 quarts of mashed raspberries add 8 quarts of water and let the mixture stand 24 hours ; strain the mass through a coarse hair sieve and add to every gal. 2 or 3 Ibs. of lump sugar and suffer it to ferment. Then bottle closely. APRICOT WINE. Take 'apricots when nearly ripe, remove the stones, and bruise the pulp in a mortar. To 8 Ibs. of the pulp add a quart of water, suffer the mixture to stand for 24 hours, then squeeze out the juice ; add to every gallon of it 2 Ibs. of loaf sugar, put it into a cask and suffer it to ferment, when perfectly clear, bot- tle it. WINES. 423 MUSCADINE WINE. Get the grapes when fully ripe, wash, drain and pound them with a pestle, not breaking the seeds, as they would make the wine bitter. After pounding them, measure and allow to every gallon of the beaten fruit i gallon of soft water; after standing a week, strain and measure the clear juice and add 3 Ibs. of loaf sugar to each gallon. After fermentation ceases, bottle it tightly. The drink is grateful and highly refreshing in warm weather. CRANBERRY WINE. Deemed a remedy for scrofula. After crush- ing the berries well, put them into a stone jar and allow 2 quarts of berries to i quart of water. Stir well and let it stand 2 days ; strain through a double flannel bag, then mash a second supply of berries equal in quantity to the first and cover with this liquid. Steep 48 hours longer ; strain and allow i pound of sugar for 3 quarts of liquor and boil 5 minutes. Set to ferment in lightly covered jars, then pour off and bottle. FRENCH CURRANT WINE. Dissolve 8 pounds of honey in 15 gal- lons of boiling water, to which, when clarified, add the juice of 8 pounds of red or white currants ; then ferment for 24 hours ; to every 2 gallons add 2 pounds of sugar and clarify with whites of eggs. CORINTHIAN OR CURRANT WINE. Mrs. Weston. Good for dys- peptics Gather the seedless grape or Zante currants, lay the bunches one over the other in the sun to dry, then take them to the press- room and lay them in heaps for some days ; throw on them 1-3 of their bulk of water, then trample with the feet to a pulp or paste, then put them through the press. The juice is thick and dark ; when it settles it becomes clear. Malaga, California and other raisins and elderberries may be used in the same way. CURRANT WINE. Take your currants full ripe, pick and bruise them in a mortar, and to every gallon of pulp put 2 quarts of water first boiled and cold ; you can, if you choose, add some grapes ; let it stand in a tub to ferment, and then run it through a hair sieve. Let no one touch it, but let it take its time to run, and to every gal- lon of this liquor put 2 1-2 pounds of white sugar. Stir it well and put it in your vessel, and to every gallon put a quart of the best rectified spirits of wine, and let it stand 6 weeks and bottle and cork tightly. HONEY WINE (Californian.) Honey, 20 pounds; cider, 12 gal- lons; ferment, then add 1-2 gallon of rum, the same of brandy, red or white tartar (dissolved) 6 ounces, bitter almonds and cloves of each, 1-4 ounce. This is also called mead wine. CLAIRET. i oz. each of fennel seed, coriander seed, linseed, chill seed, caraway seed, nutmeg plant seeds (garden), nutmeg geranium seeds ; bruise them in a clean marble mortar, then for one week let them steep in 2 quarts of proof spirits, strain and add i Ib.or more of the best loaf sugar. 424 WINES. EXCELLENT CALIFORNIA RAISIN WINE. Put 8 gallons of fresh California raisins to every gal. of water in a large tub. Stir thor- oughly every day for a month, then press the raisins in a flannel bag, as dry as possible; put the liquor into a cask; when it is done hissing pour in a bottle of the best brandy: stop it close for 12 months, then pour it off leaving the dregs, filter through paper pulp in a flannel bag, add the clear to the quantity, and pour i or 2 quarts of brandy, according to the size of the vessel or cask. Raisin wine would be extremely good, if made with enough rich fruit and kept long. Age improves its flavor greatly. RAISIN WINE. Take 300 Ibs. of California raisins, not picked, put them into a hogshead of clear soft water, with i pound of hops, let the whole stand for 15 days, stirring twice a day. Then press it into a tub; then spread yeast over a piece of toasted bread, and let it ferment 24 hours, afterwards put the liquor into a cask, where it may work fourteen days longer; fill it up again as it works over, and when it has ceased, let it be well bunged. You may afterwards put 18 gals, of water upon the raisins for small wine, in a week press it out, in a month bottle off. RAISIN WINE WITH CIDER. Put 200 Ibs. of California raisins into a cask and pour upon them a hogshead of good apple or pear cider that is not rough ; stir it well two or three days, stop it and let it stand for 6 months, then rack into a cask that it will fill, and pour in a gallon of the best brandy. If the raisin wine is used much, it would be best to keep a cask always for it and bottle off one year's wine just in time for the next, which, allowing the 6 month's infusion would make the wine 18 months old. In cider portions of country this is very economical and if not thought strong enough, the ad- dition of another quarter of a hundred pounds of raisins would be sufficient, and the wine would still be very cheap. When the raisins are pressed through a horse hair bag, they will either produce a good spirit by distillation and must be sent to a distiller, who will do it, but (for that purpose) they must be very little pressed, or they make an excellent vinegar. The stalk should be picked out, and may be thrown into any cask of vinegar that is making, being very acid. A RICH AND PLEASANT WINE. Take new cider from the press, mix it with as much honey as will support an egg, boil gently for 15 minutes in an enamelled vessel or kettle and no other. Skim it well, when cool let it be put into a cask, but don't quite fill it. In six months bottle it. In 6 weeks it will be fit to drink ; it will be less sweet if kept longer in the cask. You will have a rich and strong wine and it will keep well. This will serve for culinary purposes. Honey is valuable to assist in rendering new crabbed austere cider nch palatable. The qualities of wines are greatly increased by age. WINES. 425 SOUTH HAMPTON PORT. To British port add 1-2 pint of brandy and i dr. of powdered kino. BRITISH SHERRY. (C. P. B.) Grape or raisin wine slightly flavored with a very little bitter almond cake, or, what is more convenient, a little of the essential oil, dissolved in alcohol (essence of bitter al- monds). 2. To the last add a minute quantitity of sweet briar, eau de fleurs d'oranges, oroaris, to give it a slight bouquet. 3. To each gallon of strong raisin must, add, when racking, i Seville orange and 2 bitter almonds, both sliced. By omitting the almonds and adding 2 or 3 green citrons to each 10 gallons, this forms the British Ma- deira wine. CALIFORNIA GRAPE WINE. Mash the grapes to form a pulp with- out breaking the seeds, squeeze out the juice and strain it through a sieve ; pour over the husks or mash a small quantity of water, let it stand 24 hours and force out the adhering juice. Having done this, add to every gallon of the juice 3 Ibs. of lump sugar. Suffer the liquor to ferment and observe the rules pointed out for making goose- berry wines. CALIFORNIA TOKAY. Pick carefully from the stalks the finest and perfectly ripe California grapes, put them in a vessel and mash them with your hands ; pour the pulp and juice into a large hair sieve, placed over a large deep pan or clean tub ; press and squeeze out all the juice. To every quart of juice allow i pound of Califor- nia raisins, chopped small alter seeding them. Let the juice and raisins stand 12 days, stirring them several times a day; then strain the liquor through a flannel bag into a cask, but do not stop it closely for 3 or 4 days. In 8 months draw it off and bottle it. If it con- tains any sediment, pour out a pint of the wine and mix with it an ounce of powdered gum arabic, or 1-2 oz. of isinglass, shaved fine ; let it set in a warm place, and when dissolved, add in an ounce of powdered chalk. This will be enough to settle i barrel of wine. It should be lightly stirred to mix it with the rest. After standing 3 or 4 days, then bottle and cork tightly. SCUPPERNONG WINE. Wash and mash scuppernong grapes and to every gallon add a pint of boiling water; next morning strain them through a coarse cloth and to every gallon of juice put 3 !bs. of crushed sugar. After it has well dissolved, put it in a demijohn, tie a cloth over the top and put it where it will not be disturbed for 6 weeks; never let it be shaken. Bottle and cork as soon as the wine is ready ; in 5 weeks, if good, bottle it. This is a recipe for home- made scuppernong. On Roanoke Island, where the grape is in its native soil, it is made of the pure juice with a little burnt sugar to color it, and sometimes brandy is added by particular request. CLARET CUP. One bottle of claret, i bottle of soda water, 4 426 WINBS. tablespoonfuls of powdered sugar, 1-4 teaspoonful of grated nutmeg, i liquor-glassful of sherry wine, 1-2 Ib. pounded ice, a sprig of green borage. Put all the ingredients into a glass or silver vessel, regulat- ing the proportion of the ice by the state of the weather; if very warm, a larger portion is necessary. Hand the cup around with a clean napkin passed through the handle, that the edge of the cup may be wiped after each guest has partaken of its contents; but it is best to have separate goblets or glasses. CHAMPAGNE WINE. Take good apple cider (crab apple prefer- red), 7 gals, i quart of the best 4th proof brandy, 5 quarts genuine champagne wine, i gill of new milk, 2 ozs. bitartarate of potassa ; mix and let stand for a short time; while fermenting, bottle. With age this makes an excellent imitation of champagne. CALIFORNIA SHERRY. Put i quart of water to every pound of moist sugar, boil it till clear ; when just milk warm, work with new yeast and add of strong beer, in the heighth of working, in the pro- portion of i quart to i gal. Cover it up and let it work the same as beer ; when it begins to rest, barrel it ; when it has been barreled a fortnight or 3 weeks, add raisins 1-2 Ib. to a gal., 1-2 oz. each to a gallon, of sugar candy, and to 9 gallons of wine. 1-2 pint of the best brandy. Paste a stiff brown paper over the bunghole ; this is preferable to a bung. After remaining in the cask i year it will be fit to bottle. It will improve if left longer ; if suffered to remain 3 years in casks and i year in bottles, it can scarcely be distinguished from good imported wine. CHERRY BOUNCE. (Mrs. H's. Recipe.) Stone 1-2 the cherries, fill the vessel 1-2 full of the fruit, putting down a layer of fruit and a layer of brown sugar in the proportion of 1-4 pound of sugar to i quart of fruit. Fill the vessel with good apple or peach brandy, tie it up securely, let it remain until the cherries look a pale red, then strain and bottle it. Use it by adding water to taste, and more sugar if liked. This may be made in a jug or carboy. Should be covered or stopped, or the brandy will lose its strength. EFFERVESCING GOOSEBERRY WINE. To every gallon of water allow 6 pounds of unripe gooseberries and 3 pounds of lump sugar. This wine should be prepared from green gooseberries, in order to avoid the flavor, which the fruit would give to the wine when in a mature state. Its briskness depends more upon the time of bottling than upon the unripe state of the fruit, for effervescing wine can be made from fruit that is ripe as well as from the unripe. The fruit should be selected when it has nearly attained its full growth, and conse- quently before it shows any tendency to ripen. Any bruised or de- cayed berries, and those which are very small should be refused. The blossom and stalk ends should be removed and the fruit well WINES. 427 bruised in a tub or vessel, in such quantities as to insure each berry being broken without crushing the seeds. Pour the water, which should be warm, over the fruit, squeeze and stir with the hand until all the pulp is removed from the skin and seeds, and cover the whole 24 hours; after which strain through a coarse bag and press it with as much force as can conveniently be applied to extract the whole juice and liquor the fruit may contain. To every 40 or 50 pounds of fruit i gallon more of hot water may be passed through the husks, in order to obtain any soluable matter that may remain, and be again pressed. The fruit should be put in a tub or vessel of sufficient size to contain all of it, and the sugar added to it. Let it be well strred until the sugar is dissolved, and place the tub in a warm situation ; keep it closely covered and let it ferment for a day or two. It must be drawn off into clean casks, placed a little on one side for the scum that arises to be thrown out and the casks kept filled with the remaining "must" or unfermented juice that should be reserved for that purpose, When the active fermentation has ceased the casks should be plugged standing upright, and again be filled, if necessary, the bungs be put in loosely, and after a few days, when the fermentation is a little more languid, which may be known by the hissing noise ceasing, the bungs should be driven in tightly and a spile hole made to give vent if necessary. In five or six months the wine should be racked from its lees into clean casks, which may be rinsed with brandy. After a month it should be examined to see if sufficiently clear for bottling, if not, it should be purified with isinglass, which may be dissolved in some wine, i ounce will be sufficient for 2 gallons. The bottling should be done on a clear, warm day. DAMSON WINE. Gather dry the small damsons, which beat and crush with your hand, then put them into a vessel that has a mouth or hole in it for a faucet. To every 12 pounds of fruit add i 1-2 gallons of boiling water, which must be poured over the fruit scalding hot. After standing 48 hours draw it off into a clean cask, and to every gallon put 2 1-2 pounds of sugar. The cask should be quite full, and the longer it stands the better. After remaining some months, bottle it up, and into each bottle put a piece of loaf sugar. RHUBARB WINE. Grate the stalks on a coarse grater, strain the juice, and to each quart add 3 quarts of water and 3 Ibs. of brown sugar. Fill a demijohn to the brim with it, and keep some to fill it, as this works over. When it has done fermenting put a little isinglass in to clarify it, and bottle it. ' It will be good for use in 2 months, and the flavor will resemble champagne. GINGER WINE. Three gallons ot water, 3 pounds of sugar, 4 428 WINES. ounces of race ginger washed in 4 waters; boil all well for one hour, strain it through a sieve into a cask with 3 lemons cut up and 2 gills of beer yeast ; shake it well and cover the cask lightly ; let it stand to ferment until clear enough to bottle. It will be fit to drink in 10 days after it is bottled, BASIL WINE (used to give a turtle taste to soups and gravies.) Steep 4 or 5 ounces of the green leaves of basil in i pint of sherry or cape, or raisin wine, strain and bottle closely. NOTE Wine of celery leaves, celery, leeks, sage, shalots and other green or dried herbs may be made in the same way. CAYENNE WINE. Steep i ounce of cayenne or capsicum or red pepper in i pint of grape wine for 2 weeks ; strain and bottle closely. NOTE In nearly the same way curry powder, spice and other similar wines for flavoring may be made for kitchen use, as black pepper and horseradish. API-LE WINE. Take fresh cider from the press, and to each gal- lon add 2 Ibs. of brown sugar; after dissolving the sugar, strain it and put it in a new cask (one that held brandy or whisky should not be used) ; tack a piece of muslin or perforated tin over the bung and let it stand for i week ; after this put in the cork tightly and let it remain 2 weeks longer; then fasten it tightly to exclude the air; leave 1-8 of the cask not filled. In 2 or 3 months it is fit for use; then draw off, bottle and seal. It is equal to Catawba wine. Rev. D. P. Young. CIDER WINE. Allow to each gallon of fresh cider just from the mill 2 Ibs. of brown sugar, stir until the sugar is thoroughly dissolved, then strain the mixture into a clean cask, but not full; let it remain unstopped for 48 hours, then put in the bung lightly until it ceases to effervesce, when bung up tightly. In a year the wine will be good. It will need no straining, for the longer it stands upon its lees the better it will be. MULBERRY WINE. Take and bruise in a tub, nearly ripe mulber- ries, and to every quart of the bruised berries, put a quart of water. Let the mixture stand 24 hours, strain it through a coarse hair seive, having added to every gallon of the diluted juice 3 or 4 Ibs. of sugar. Suffer it to ferment, and when purified, bottle closely. Mulberries are sub-acid in their nature and are esteemed for their highly arom- atic flavor. The Romans preferred it to every other fruit. In 1518 it was introduced into England, and is known in the United States as the English Mulberry, but the black and red mulberry are indig- enous to this country. BEERS, ALE AND CIDER. 429 BEERS, ALE AND CIDER. BEER, TOMATO. Gather the fruit when perfectly ripe and sound, wash it and remove the stems, then mash and strain through a coarse linen bag, and allow to every gallon of juice, i Ib. of good brown sugar, let it remain 9 or 10 days, then pour off the clear portion through a cloth, and leave the thick part at the bottom of the vessel. Then bottle closely ; it improves by age. When you wish to use it, fill a pitcher nearly full of fresh, sweetened water, then add some of the tomato liquid, a few drops of the essence of lemon, and it will be equal to superior lemonade, costing nothing but the trouble, Allow one gill or 1-2 cupful to one gallon of the sweetened water. PORTER BEER. Add together i bottle of London porter, 5 bot- tles of water, i Ib. of brown sugar or i pint of molasses; mix all together with some strong ginger tea. This quantity will fill seven bottles ; put 3 or 4 Cal. raisins into each bottle, fill, cork and wire them; lay them on their sides in a cool dry place. BEER. Dr. J. R. Pernell, Va. Take 2 gallons boiling water, i 1-2 oz. cream tartar, and as much ginger, 1-2 pint of yeast, 2 Ibs. of brown sugar or a quart of molasses, mix well together. Let them stand 24 hours, then bottle. If 2 sliced lemons be added it im- proves it. BEER. (Mrs. Upshur, Va.) To 14 bottles of water add i quart of strong hop tea and i pint of molasses ; mix them well together, bottle and cork at once. In 24 hours, if the weather is warm, it will be fit for use. TABLE BEER. (Mrs. Upshur, Sturgis, N. Y.) Twelve gallons of water, 4 ears of shelled roasted corn, 2 quarts of parched oats, 2 quarts of bran, 4 ozs. hops boiled together and strained ; add 3 pints of molasses and i pint of brisk yeast ; leave it to settle, then put into jugs or bottles. Stop closely. TAR BEER, (Recommended for pulmonary complaints.) One gal. water, 2 quarts wheat bran, i pint pure tar, i pint honey, 1-2 pint brewers yeast. Simmer over a slow fire for 3 hours in a clean earthen vessel ; add the yeast when cold. Keep in a cool place ; is ready for use in 36 hours ; a wineglassful to be taken before each meal. CHEAP SMALL BEER. To 12 quarts of cold water add 1-2 pint of strong hop tea and i 1-2 pints of molasses; mix it well together and bottle immediately. It will be fit for use the next day, if the weath- er is warm. CRAB APPLB BEER. Boil the fruit in a preserving or porcelain kettle until sufficiently acid, strain through a muslin bag ; put a 4.30 BEERS, ALE AND CIDER. piece of yeast cake an inch square into ech gallon of the liquor; sweeten to taste. Use the second day. GINGER BEER. (N. O.) Take i oz. of finely pounded ginger root and make a quart of strong tea, add water to make 4 gallons ; into this dissolve 4 Ibs. of brown sugar, i ounce of cream tartar and mix with it thoroughly, i pint of good yeast ; let it stand 24 hours, then strain carefully and bottle, tying down the corks. In 48 hours from the time of bottling, it will be fit for use. APPLE CIDER Should never be left in the sun, but as soon as it runs through the mill place it at once in a cool place, or alcohol, formed by the decomposition of sugar, is converted into vinegar. This applies to other fruit juices as well as apples. THE BEST CIDER is obtained from rough sour apples but those containing (the sweetest) the largest amount of sugar produce the best vinegar. No defective apple should be ground with the sound ones, nor unripe ones, as they do not contain enough sugar to undergo the various fermentations; while they render the liquor rough and acidulous and prevent its clarification. To CHECK FERMENTATION Add 5 or 6 ozs. of mustard seeds and 1-2 oz. of cloves, both well bruised; racking into a fresh spirit cask is a good plan. CIDER CHAMPAGNE. Good, pale, vinous cider i hogshead, pale proof spirits 3 gallons, honey or sugar 14 Ibs.; mix and let them remain together in a temperate situation for i month, then add orange flower water i gal. and fine down with skimmed milk 1-2 gal. N. B. This will be very pale and resemble champagne when bottled, and when duly labelled, is often sold and palmed off on those who are not judges of the pure article. Before bottling, a piece of sugar should be put into each bottle, and stored away in a cool place. To KEEPCIDER SWEET. After cider has worked to the most de- sirable taste, then add i 1-2 cupfuls of powdered horse radish to each barrel and shake it up well. After remaining a few weeks, rack off and bung closely in clean casks. CIDER, HOW TO REFINE AND KEEP SWEET FOR FAMILY USE. To each barrel of cider, made of sweet apples, as soon as it begins to work, put in i oz. of alum, 2 Ibs of charcoal, and i oz. of gum ara- bic, all in powder; let it stand i week, then pour it off carefully through a flannel bag and then bottle and cork very tight. CIDER DRINK. One and a half pints of cider and i pint of cold water, sugar to taste ; grate in some nutmeg. Good for persons who are billious or have rheumatismus. Sharp cider is still better. CHAMPAGNE CIDER. (Mrs. Davis.) Let the cider made from good sound apples ferment, until palatable, then draw into a clean barrel ; SEERS, ALE AND CIDER. 43! add 1-4 oz. of sulphate of lime to every gallon of cider. Mix the sulphate in a bucket of cider, return to the barrel and shake well ; let it stand till clear, when it is fit for use. WELSH ALE. Upon 64 gallons of malt pour 42 gallons of hot water, but not up to the boiling point, cover and let it stand for 3 hours. In the mean time steep 4 Ibs. of hops in a little water and put them into the tub, run the unfermented liquor upon them and boil 3 hours. Strain off the hops and keep them for the small beer. Let the wort or liquor stand in a high tub till cool enough for the yeast, of which, whether of the ale or that of the small beer, pour in 2 quarts ; mix the whole thoroughly and stir it often. When the wort has done fermenting, which will be about the zd or 3rd day, the yeast will sink rather than rise, and must be removed immediate- ly, and the ale put in casks as fast as it works out. Pour a quart in at a time, but gently, to prevent the fermentation from continuing too long. Lay some paper over the bunghole 2 or 3 days previous to stopping it. WINDSOR ALE. Take a bushel of the best pale malt, and of the finest hops, that have soaked all night in cold water, i lb.; i Ib. each of clarified honey and sugar, 1-2 lb. of well cut and bruised liquorice root, 1-2 oz. ground grains of paradise, 1-4 oz. orange peel, i dram each of coriander 'seed, cinnamon and angelica root. In the com- mon way, brew the whole with 3 mashings, using bran-flour instead of that of grain, and a little salt in the cleansing. CARROT ALE. Take 24 Ibs. of carrots, 4 quarts of molasses or treacle, 2 Ibs. of bran, dried buckbeans, 4 ozs., 12 gallons of water and 1-2 pint of yeast. Let the carrots be cut in thin slices, boil them in the water for i hour, adding a little water to supply the waste caused by evaporation ; strain it, mash up the bran with the carrot water, stir it well to prevent it from being lumpy, add the molasses, let it stand for half an hour, strain and boil the strained liquor for 15 minutes with the buckbeans. Finally strain it and set it to cool ; when milk warm, add the yeast ; then bung it up tightly. It will be found to be a cheap and agreeable beverage. GINGER BEER No. i. One pound lump sugar, i ounce bruised ginger, 1-4 ounce cream tartar, i sliced lemon, i gallon boiling water. Mix ; when lukewarm add 2 ounces yeast, work from 4 to 6 hours, skim the liquor, strain and bottle. GINGER BEER No. 2. Put 3 pounds of good, moist brown su- gar into 2 gallons of water and the whites of 2 well beaten eggs; when near the boiling point, skim and put in 2 ounces of bruised ginger; let it boil for 30 minutes, then pour it boiling on the rinds of 2 lemons , while warm stir in a little yeast and put it into a cask with the pulp of the lemon, cork the next day and let it stand 15 43 2 BEERS, ALE AND CIDER days, then draw off, strain and bottle it. In a few days it will be fit for use. GINGER BEER No. 3. Take i pound of hops and i pound of ginger root, put them in 5 gallons of water and boil for i hour; strain off the liquor, add 5 gallons of cold water, squeeze the mass of hops and ginger and add them to the former ; add 3 pints of molasses and boil with continual stirring until you observe a blue fog or vapor, then slowly add 2 quarts of cold water, stirring constantly, then add 7 gallons of cold water, 6 quarts and i pint of molasses and 2 quarts of spirits of any kind (except gin), put in 3 quarts of baker's or distiller's yeast ; the beer should not be more than blood warm when the yeast is added. Be particular to have a sweet, clean cask; allow it to ferment, and when done working bung it up tight. It will be ready for use in 30 hours. GINGER BEER FOR SUMMER. To i gallon of boiling water put i pound of loaf sugar, i ounce of best ginger root bruised and cream of tartar or sliced lemon. Stir it all until the sugar is dissolved, let it stand till milk warm, then add i tablespoonful of good hop yeast poured over a slice of cold loaf bread, and allow it to float on the surface and stand 23 hours, well covered; then strain it and fill the clean bottles 3-4 full ; cork with good corks and tie over. It will be fit for use in 2 days, and is a refreshing and healthy drink. CHEAP FAMILY BEER. Take a cask holding 24 gallons, 8 pounds of common brown sugar, 2 pounds of hops, 3 quarts of bran ; to be boiled 11-2 hours in 24 gallons of water. Draw it off from the boiler and put into the cask ; when cold stop it closely, and in one week it will be fit for use. PHILADELPHIA BEER. Take 10 pounds of brown sugar, 15 gal- lons of water, 3-4 pound pounded ginger, 1-8 lb cream of tartar, i 1-2 ounce carbonate of soda, 1-2 teaspoonful oil of lemon mixed in a little alcohol; whites of 5 eggs well beaten, i ounce of hops, i quart yeast. The ginger root and hops ought to boil 20 or 30 min- utes in enough water to make all milk warm, then strain into the rest and the yeast added, and allowed to work itself clear as the cider and bottled for use. CREAM BEER. To 2 quarts of water add 6 pounds of double- refined sugar, 4 ounces tartaric acid; put it on the fire, beat 2 whites of eggs to a solid froth, and when the mixture is just warm add the eggs. It should not come to a boil. Strain through muslin without squeezing ; flavor with lemon. Bottle and keep in a cool place. Fill 2-3 of a tumbler with water and add 2 table- spoonfuls of the syrup, and when about to drink stir in 1-2 tea- spoonful of soda. BEER To cure when ropy. Put a handful or two each of flour BEERS, ALE AND CIDER. 433 and hops with a little powdered alum into the beer and stir it well. LEMON BEER. Dr. F. For 10 gallons of water take 8 pounds of brown sugar, 4 ounces cream of tartar, 2 quarts of hop yeast, 10 drops oil of lemon. For winter use add 1-4 ounce tartaric acid to sour it. Dissolve your sugar in part of the water so as to make it about milk-warm ; add the yeast. LEMON BEER No. 2. Boil 12 ounces of crushed ginger root, 1-2 pound of cream tartar for 15 or 30 minutes in 5 or 6 gallons of wa- ter. This will make 40 gallons. Into this will be strained 26 Ibs. of nice brown or crust sugar, on which you have put 2 ounces of oil of lemon and 12 good lemons all squeezed together; have the water warm enough to bear the hand without burning; to-make 40 gals, put in 3 pints of hops or brewer's yeast worked into a part as for the cider, with 10 or 12 ozs. of flour. Let it remain until next morning, then strain and bottle for use. Will keep fora number of days. MOLASSES BEER. Boil 5 quarts of hops and 5 of wheat bran in 15 gallons of water 4 hours and strain it. Put it into a cask with the head out and add 5 quarts of molasses ; stir and cover it with a cloth. When luke-warm stir in a quart of yeast; cover it with a cloth and board to fit closely, and when it has fermented and looks clear draw it off and put it into bottles that are well cleaned. Soak the corks and cork tightly. SPRUCE BEER. Ten gallons warm water, essence of spruce 4 oz.. sugar or molasses S pounds. Mix; add 1-2 pint of yeast when lukewarm; work from 4 to 6 hours ; bottle and strain after skimming the liquor. WHITE SPRUCE BEER. For a cask of 12 gallons mix 1-2 pound of the essence of spruce, 14 Ibs. of loaf sugar made into a clari- fied syrup and about i 1-2 gallons of hot water; stir, and when suf- ficiently mixed pour it into the cask and fill it nearly up with cold water. Add i gill of good yeast. Shake the cask well and let it ferment for 3 or 4 days, after which close the bung. In a few days draw off and bottle up, and in 7 or 8 days more it will be fit for use. First dissolve and add i ounce of isinglass in some of the warm liquor or cider to give it transparency. In cool weather more yeast is required than in warm. If the stone bottle for the beer be musty, simply fill them with dirt and water and let them remain 3 or 4 days, then rinse with clean water. ROOT BEER. Eight ounces extract of liquorice dissolved in 20 gals, of hot water, to which add good molasses i 1-2 gallons, brewer's yeast 8 ounces ; let it ferment for 6 or 8 hours, then to the mixture add 2 ounces oil of sassafras, i drachm wintergreen, 3 drops oil ot cloves, 10 drops oil of cinnamon mixed with i pint of alcohol, and it is ready for use. 431 BEERS, ALE AND CIDER. CORN BEER. Boil i quart of Indian corn until the grains begin to burst, then put them into a jug and pour in 2 gallons of boiling water into the water in which it was boiled ; add a quart of molasss, a handful of dried apples and a large tablespoonful of ginger. It will be ready for use in 2 or 3 days. In cold weather set it by the fire. It may be kept up several weeks with the same corn. Sweeten the water before pouring into the jug. PERSIMMON BEER. This is a favorite winter drink with the col- ored dames of the Southern States at Christmas times. It is made by taking i bushel of sweet, ripe persimmons well mashed and worked into 1-2 bushel of wheat bran ; mix well and bake in large loaves. Break the loaves in a clean barrel with some small sticks of wood laid at the bottom in the form of a pen, then put some clean wheat srtraw over this, then put in the bread, and over this pour 12 gallons of clear water sweetened with molasses. As soon as the fermentation ceases it may be bottled. The beer should be made in a warm room. CIDER, TO PREPARE FOR MEDICINAL PURPOSES. Allow to each barrel of cider i Ib. of whole mustard seeds, i oz. each of isinglass and pounded alum ; do not stop the barrel or cask, but shake it up once or twice every 24 hours, for 5 days, then beat 6 eggs and 2 pints of new milk well together, and pour into the cider and stir well 3 times in 49 hours; then let it stand until clear, and draw off and bottle, but do not cork them until the next day, or the bottles may burst. NOTE. If the apples are sound and fully ripe, and the cider worked till clear, then poured off or racked 'twice and then bottled, the cider will keep pure and sweet for a great number of years. Lay the bottles on the side. APPLES AND FIGS DRINK. Cut two or three apples in six or eight pieces, and cut in two six fresh dried figs, and put them in a stew pan with one-half gallon of boiling water, and boil them briskly for twenty minutes; then pour the fruit and liquor into a bowl ; when cool, pour through a strainer. The liquor will be good to drink and the fruit excellent to eat, sweetened with sugar and flavored with a little grated lemon peel, CIDER CAN HAVE THE TASTE OF FOREIGN WINE. Pour it into fresh emptied wine casks or puncheons ; add some brown sugar to it and it will have all the pungency and vinosity of foreign wine. The night before it is intended to be bottled, the bung should be taken out. To MAKE BOTTLED CIDER VERY BRISK. When you are bottling the cider, put a large raisin into the bottom of each bottle before you put in the cider. Cork tightly. In bottling spruce or molasses beer, put in also a raisin. HOW TO PRESERVE CASKS. 435 HOW TO PREPARE CASKS AND RESTORE WINES. GLAZING FOR FRESCOES OR CASKS. Mixed with benzole or Canada balsam, parafine is said to be superior to soluble glass for glazing over frescoes. By covering the interior of wine casks with a film of pure white parafine when in a melted state, the wine is prevented from spoiling or evaporating, as it will otherwise do through the wood. RACKING WINE. It is better to do this in cool weather. A sy- phon, well managed, will be found better than a faucet, in order not to disturb the dregs or foul portions, which can be strained through a bag and made into vinegar or added to some other inferior wines. To MAKE WINE SETTLE. Boil i pint of wheat in a quart of water till it breaks and becomes soft, then squeeze through a linen bag and put a pint of the liquor into a hogshead of unsettled white wine ; stir it thoroughly about and it will become pure. WINE, TO RESTORE WHEN SOUR OR SHARP. Fill a bag with leek- seeds, or grape leaves, or twists of vines, and put either of them to infuse in the cask. To IMPROVE POOR WINES. Mix 2 pounds of clear honey and a pint or two of brandy together and put them in the cask of wine. To STOP A LEAK, Make a paste of yellow soap and whiting, and apply it to the leak, and it will stop it. GERMAN METHOD OF RESTORING SOUR WiNES.-^-Put a small quan- tity of charcoal into the wine, shake it and let it remain 2 days ; pour off and put into, a clean cask or bottles. To IMPROVE WINE THAT is BECOMING ACID. To each gallon of wine allow i oz. of bitter almonds ; scald and crush them in brandy, draw the wine off, put the almonds into the cask, then add the wine on them. As soon as the acidity is gone off, bottle it. TO CURE A MUSTY PlPE, HOGSHEAD, CASK, OR ANY OTHER VESSEL OF WINE. Apply the crumb or soft part of a large wheaten or household loaf to the bunghole, and let it remain 6 or 7 days. A certain remedy to take away the must. To MAKE A MATCH FOR SWEETENING CASKS, HOGSHEADS, ETC. Melt some brimstone and dip into it a coarse linen cloth, of which, when cold, take a piece about an inch broad and 5 feet long, set it on fire and put it into the cask with one end fastened under the bung, which must be fastened very tight. Let it remain some hours. FININGS FOR WINE. Take the whites and shells of 3 fresh eggs, beat them in a wooden vessel till they become a thick froth ; add to them a little wine and whisk it up again. If the cask be full, take out 4 or 5 gallons and give it a good stirring ; next, whisk up the finings and put them in, after which stir up the whole well. Or 436 HOW TO PRESERVE CASKS. dissolve an ounce of isinglass, and the whites and shells of 3 eggs ; beat the whole up and proceed as above. To KEEP WINES FROM TURNING SOUR. Boil a gallon of wine with some beaten oyster shells and crabs' claws, burnt to a powder, in the proportion of an ounce of each to every 10 gallons. Strain the liquor through a sieve, and when cold, put it into wine of the same sort, which will acquire a lively taste, A lump of unslacked lime will produce the same effect. FOR WINE, WHEN ROPY. Put a piece of coarse linen cloth around the end of the faucet that goes into the cask, then pour the wine off into a dry one, putting 5 ounces of powdered alum to 30 gallons. Roll and shake the whole well, and it will soon become clarified. A much more simple and equally efficacious method is, merely to hang a bunch of hysops in at the bunghole. To SWEETEN WINE. Infuse a han.dful of chary flowers in 30 gals, of wine; then put into a bag i pound of dry white mustard seeds, ground, and let it sink to the bottom of the cask. When wine is lowering, or decaying, take an ounce of rock alum and reduce it to powder, draw off 4 gallons of the liquor, mix the powder with it and stir it well for an hour. Fill up the cask and let it fine or ferment, which will be in about a week. Bottle and cork tightly. To SWEETEN A MUSTY CASK. Take some fresh refuse from a milch cow and mix it with a quantity of warm water, so as to make it suf- ficiently liquid to pass through a large funnel, previously, however, dissolve in the water 2 pounds of bay salt and of alum. Put the whole into a pot on the fire, stirring it with a stick, and when it is near boiling, pour it into the cask ; then bung it tightly and shake it well for 5 or 6 minutes. Let it remain for 3 hours, then take out the bung to let the vapor escape, after which replace it and give the cask another shaking. At the end of 2 hours rinse it out with cold water till it become perfectly clean ; then have in readiness another pound of bay salt and 1-4 pound of alum boiled in a little water; pour the same into the cask and repeat the process as before. To TAKE AWAY THE ILL SCENT OF WINE. Take a roll ofdough stuck with cloves, hang it in the cask, and it will extract the ill scent from the wine itself. To KEEP WINES FROM BECOMING ACID. Pour in the cask from the bung, a flask of olive oil, and it will preserve the same from acidity to the last drop. VARNISH OR ENAMEL, FOR COATING THE INSIDE OF CASKS. A new application of charcoal has recently been made in England for the manufacture of a permanent enamel or varnish for coating the inside of casks. The charcoal, which is made from the wood of the white CORDIALS. 437 willow, is reduced to a very fine powder and mixed with proper pro- portions of shellac and methylated spirit. When ready for use, it is laid on with a brush and the inside of the cask fired, so as to re- move the spirits and leave the lining of charcoal and shellac; it is then coated again and fired a second time, after which it is allowed to stand a short time before being used. This composition is said to form a perfect enamel, and while it prevents any leakage, it pre- serves the casks in an extraordinary manner. It answers admirably for beer and acids and is largely adopted by some of our principal brewers. CORDIALS, BRANDIES, ETC. PEACH CORDIAL. Gather White Heath or very nice cling stone peaches, cut them to the stone in several places, and fill jars or casks; cover them with peach brandy, and let them remain 8 weeks. Then to every gallon allow 2 Ibs, of sugar, 1-2 pint -of water; make a syrup by boiling sugar and water, and when cold, mix 1-2 syrup and 1-2 brandy. Bottle or keep it in the cask. PEACH CORDIAL. Allow 4 Ibs. of sugar to i gal. of brandy, 4 oz. peach kernels blanched, or blanched almonds, or a mixture of equal quantities of both, cut the kernels up and pour the brandy over the sugar to melt it. You may sprinkle the sugar over with water very lightly at first, to dissolve it. Let it simmer over the fire for one hour with the kernels. Let it settle three or four days, then pour off clear from the kernels and bottle it. PINE APPLE BRANDY CORDIAL. Boil 2 Ibs. of loaf sugar in 2 quarts of spring water, remove the froth ; when cold, add 2 quarts of brandy, put into a stone jar. Brush clean the outside of a pine- apple, cut into slices about half an inch thick, allowing 2 Ibs for the above quantity of sugar and water, put the slices in the liquor or syrup; close tightly. In a month's time the liquor will be fit to drink, and the pineapple fit to eat. N. B. In about three month's time the brandy will have extracted all the flavor out of the pines, which should be eaten at once, and the syrup put into pint bottles, and closely sealed, and kept in a cool dry place. THE SYRUP To drink as a cordial, to put into punch to give it the flavor of pineapple, and over strawberries or raspberries before you eat them. QUINCE CORDIAL. Grate the quinces and strain them, and to every quart of juice, put i Ib. of sugar and i pint spirits; boil, strain and bottle it. CORDIAL FOR THE STOMACH. Mrs. Kull, of Hamburg. 6 quarts pure brandy, i 1-2 oz. of cloves, 1-4 oz. cinnamon, 1-2 oz. cardo- 438 CORDIALS. man seed, 2 oz. dried blackberries, 6 oz. sugar ; put in a bottle after steeping, pour off into another bottle, and refill with fresh brandy, and let steep again. Valuable. USQUEBAUGH OB IRISH CORDIAL. 2 quarts of whiskey, without a smoky taste, or the best brandy; put in i Ib. of stewed raisins, 1-2 oz. of nutmeg, 1-4 oz. cloves, the same quantity of cardomans, all crushed in a mortar ; the rind of a large, ripe and juicy orange, rubbed off on lumps of sugar; the juice, a little tincture of saffron, and 1-2 Ib. of brown sugar candy. Shake the infusion every day for 2 weeks, and filter for use. It is sometimes tinged to a fine green with the juice of spinage. WHISKEY CORDIAL. Take i Ib. of ripe white currants, the rind of a lemon, 1-4 oz. of grated ginger, i quart of whiskey, i Ib. of burnt sugar; strip the currants from the stalks, put them in a large jug, add the lemon rind, ginger and whiskey, cover the jug closely and let it remain covered for 24 hours ; strain through a hair sieve ; add the burnt sugar and let it stand 1 2 hours longer ; then bottle and cork well. GINGER CORDIAL. Allow one drachm of the essence of ginger to two gallons of spirits ; it will be improved if two or three drops each of essence of lemon and orange peel be added with about one table- spoonful of essence of cardomans, to each gallon of the spirits. If a dark color is desired, color with burnt sugar, allowing i 1-2 Ibs. to each gallon. LEMON CORDIAL. Steep 2 oz. each of fresh and dried lemon peel, i oz. of fresh orange peel, in i gallon of spirits for six or seven days, then express by straining, add 4 quarts of soft clear water to bring it to the required strength; then add 3 Ibs. of sugar to each gallon ; to the above ingredients some persons add a little orange flower water to improve it. LEMON CORDIAL. Cut 6 fresh lemons and put into three pints of milk, boil them until the whey is very clear, then pass it through a sieve. Put to the whey 3 pints of French brandy and 3 Ibs of clari- fied sugar; stir it until the sugar it dissolved ; let it stand to refine, then put some chips of lemon peel cut thin in bottles, and fill with the cordial. This keeps well and is very nice. MACCARONI CORDIAL. Steep for 15 days in 9 pints of brandy, i Ib. of bitter almonds, with Spanish Angelica root, beaten together, shaking the vessel often ; at the end of that time put the- whole into a cucubite, and distil it in a water bath; 5 pints thus impregnated with the flavor of the almonds, and angelica, make a syrup with 5 Ibs. of sugar, 2 quarts of water from a thousand flowers, and 3 quarts of common distilled water, when this is mixed with the spirits, add 30 drops of the essence of lemon, after which, filter through blotting paper. CORDIALS. 439 MUSCADINE CORDIAL. Mash the muscadines to a pulp, let them stand for a day and night, strain the mass through a strong muslin bag, allow 1-4 of brandy to 3-4 of the juice; sweeten with refined sugar to taste ; bottle and cork closely, and keep it in a cool dry place. . ORANGE CORDIAL. A Simple Way. Fill an air tight jar with orange peel, then pour in some of the best whiskey. After several weeks, make a syrup, and add the whiskey which should be strained off; use when required. An excellent tonic and stomachic. BLACKBERRY CORDIAL. Take very ripe berries, and crush them with the hand to a perfect pulp, put them in a kettle, and let them simmer for 3 or 4 hours, keeping the vessel covered and stirring fre- quently; add a few cloves and a tablespoonful each of allspice, cin- namon, and some mace, all powdered ; strain after boiling, and set away to cool; allow and mix 1-4 of good French brandy to 3-4 of juice. Sweeten with loaf sugar to taste. BLACKBERRY CORDIAL. Mrs. H's. Recipe. Put very ripe berries in a jar, cover them with peach brandy, cover with an oil cloth and let it stand a week; strain the brandy from the fruit ; put in a kettle a pound of crushed sugar for every quart, add one teaspoon- ful each of unpounded cinnamon, allspice, cloves, and some mace and nutmeg. Pour on the sugar as much of the liquor as will dis- solve it ; as soon as'it boils up, pour in the rest of the liquor, mix well, and bottle. BLACKBERRY CORDIAL. Our Own i quart of blackberry juice, i tablespoonful each of cinnamon, allspice, cloves ; i Ib. of white sugar, i pint of brandy. Boil 1-4 hour; and bottle it hot. BLACKBERRY CORDIAL. i quart of blackberry juice, i Ib. of white sugar, i tablespoonful each of cloves, allspice and cinnamon, i pint of brandy, i grated nutmeg ; boil it 15 minutes, and bottle it hot. BLACKBERRY WINE CORDIAL. This is not only a delightful sum- mer drink, but is good for all diseases of the bowels. Take 2 pecks of nice plump running blackberries, and mash them well, then add, well beaten, 4 oz. of allspice, 2 oz. each of cinnamon and cloves ; put them all into a poicelain-lined boiler, and boil gently until done; strain through a flannel bag, and to each pint of the-fluid allow one pound of loaf sugar, then boil again till clear, remove from the fire, and when cooling addk 2 quarts of the best French brandy. Dose for a child, i teaspoonful, more or less, according to age ; adults, i tablespoonful. BLACKBERRY CORDIAL. Contributed. i gal. juice, 4 Ibs. sugar, cinnamon and cloves, a good supply ; boil all together, set off to cool; when cold, put in a quart of brandy or rum. Then bottle it off, putting spices into each bottle. 440 CORDIALS. BLACKBERRY CORDIAL. Mash and strain the berries, put on the juice to boil, .skim it well, and to every gal. juice put 3 Ibs. sugar, and i quart spirits ; bruise some cloves and put in when cool. Bot- tle. BLACKBERRY CORDIAL. To i gallon blackberry juice, add 4 Ibs. of white, sugar, boil and skim off, then add 4 oz. each of cloves and cinnamon, 10 grated nutmegs, and boil down till quite rich, then let it cool and settle ; afterwards draw off, and add i pint of brandy or whiskey. RASPBERRY VINEGAR CORDIAL. Infuse in two quarts of good white wine 4 Ibs. of not over ripe red raspberries, for 24 hours ; strain off the liquor, clearing through a cloth, being careful not to bruise the berries ; add to the vinegar 4 Ibs. more of raspberries, steep them 24 hours and strain off the liquor clear, allow i 1-2 Ibs. of white, rich sugar, put into a stone jar and cover over with a towel, set it into a saucepan of water to simmer till the sugar is melted ; when cold put into small bottles, cork well and it will keep a long time ; excellent to eat with sweet sauces, in water and sugar to abate thirst; should be drank at once, as it becomes flat. STRAWBERRY CORDIAL. Stew ripe strawberries 20 minutes and squeeze them through a linen bag ; to each quart of juice put i Ib. of sugar, i pint of white brandy ; put it in a demijohn to stand two weeks, then filter it through coarse muslin, or fine seive and bottle it. VIRGINIA STRAWBERRY CORDIAL. One quart of strawberries or whatever fruit you fancy, i pint of brandy, sweeten like syrup, let remain some days, then strain and bottle. CORIANDER CORDIAL. One ib. of coriander seed, i oz. caroways, and the peel and juice, i orange to every 8 gal. proof spirit. CORDTAL FOR DYSENTERY AND DIARRHEA. One dram rhubarb, i teaspoonful of saleratus, steeped in two cups of boiling water; take a teaspoonful every 1-4 hour until the disease is checked. CHERRY CORDIAL. Allow 2 Ibs. of loaf sugar to every gallon of the boiled and skimmed juice of the cherry ; pour a little water over the sugar to melt it, in a kettle ; when it comes to a boil strain it to the juice, stir it, allow 1-2 pint spirits to this quantity; when cold bottle closely. CINNAMON CORDIAL. One drachm of oil of cinnamon to 2 or 3 gallons of spirits, 2 or 3 drops of essence of lemon and orange peel will improve it ; some add to the above quantity i drachm of cardamon seeds and one ounce each of dried orange and lemon peel ; one oz. of oil of cassia is considered to be equal to 8 pounds of buds or barks ; if wanted dark color with burnt sugar ; allow i 1-2 pounds to the gallon ; instead of cinnamon some persons either use the essential oil or bark of cassia. CORDIALS. 44! EAU DE BARBADES Citonelle. Fresh orange peel 2 oz. ; fresh lemon peel, 4 oz. ; cloves, 1-2 drachm ; corianders and cin- namon of each i drachm; proof spirits, 4 pints; digest for ten days, then add water i quart and distil 1-2 gallon; to the rectified cordial add white sugar 2 pounds. EGG CORDIAL. A teaspoonful of cream, the white of a very fresh egg, and a teaspoonful of brandy; whip first the egg to 'nearly a froth, then the cream with the egg ; add the brandy by degrees and mix well ; do not let it stand after it is made ; this is very nourish- ing, and so light it will remain in the stomach when nothing else will ; a valuable cordial for weak lungs. BLACKBERRY BRANDY. U. S. Sanitary Commission Recipes. Eleven quarts of blackberries, make i gallon of juice; to i gallon of juice, add 4 pounds of white sugar, boil and skim it, add i oz. of cloves, i oz. of cinnamon, 10 grated nutmegs, boil again, when cold, add i pint of the best whisky or brandy. To TEST GOOD BRANDY. The strength of brandy may be deter- mined by olive oil or tallow, both of which will sink in good brandy. IRISH WHISKY Dr. Flobereau. First, i gallon brandy, i pound stoned raisins, cinnamon, cloves, nutmegs, cardamons, each i oz , crushed in a mortar, saffron 1-2 oz., rind of California orange and sugar candy. Shake these well ; fourteen days afterward fine for use. LEMON BRANDY. i pint of good brandy, the rind of two small lemons, 2 oz. of loaf sugar, 1-4 pint of water; peel the lemons rather thin, taking care to have none of the white pith ; put the rinds into a bottle with the brandy and let them steep for 24 hours ; strain them; boil the sugar with the water for a few minutes, skim it, and, when cold, add it to the brandy ; a desert spoonful will be found an excellent flavoring for boiled custards. ORANGE BRANDY. To every 1-2 gallon of brandy allow 3-4 pint of California orange juice, 11-2 pounds of loaf sugar. To fully develop the flavor of the orange peel, rub a few lumps of the sugar on two or three unpared oranges, and put these lumps aside. Mix the brandy with the orange juice, strained, the rinds of six of the oranges pared thin and the sugar. Let all stand in a closely covered jar for three days, stirring it three or four times a day. When clear it should be bottled and corked closely for a year ; it will then be ready for use and will keep for any length of time. This is a most excellent stomachic, when given in small quantities ; as the strength of the brandy is very little deteriorated by the other ingre- dients, it may be diluted with water. BLACK CHERRY BRANDY. To 4 pounds of stoned black cherries 442 FRUIT ICES AND SYRUPS. add 3 quarts of brandy ; bruise the stones and add them to the mixture ; infuse for a month ; filter and add the flavoring ingre- dients and syrup as directed (cinnamon and cloves) to taste. Liquors flavored with the kernels of fruits should not be sweet. A weaker decoction may be obtained by pouring more spirits in the fruit. Some persons object to all perfumes in compounds of this kind. MORILLO CHERRY BRANDY. Pick morillo or black cherries from the stalks and drop them into bottles till the bottles are three-fourths full, fill up with brandy or whisky. In three weeks strain off the spirits and season with cinnamon and clove mixture, as in the rasp- berry brandy, adding syrup to taste. Ratafia in liquors seasoned with kernels of fruits should be rich, but not sweet. COMMON RATAFIA. Take i oz. of pounded nutmegs, 1-2 pound of almonds, scalded, skinned and chopped, and i grain of amber- gris well rubbed with sugar in a mortar. Infuse in 2 quarts of proof spirits for a fortnight and filter. EAU DE VIE. Thinly pare 7 large oranges or lemons, or part of each; dissolve and clear 6 oz. of double-refined sugar in half a pint of pure water ; this should be done in a silver or glass vessel. When quite clear add to it 1-4 pint of milk, warm from the cow ; if that cannot be obtained rich new milk restored to that degree of warmth ; then put into an earthen vessel or large bottle the rind, syrup and milk, with a quart of old rum or French brandy. Per- fumes may be used if desired. FRUIT ICES AND SYRUPS. ALMOND AND RASPBERRY IcES.^-Blanch, peel and pound 1-2 Ib. of sweet almonds and 1-2 oz. bitter almonds: boil 3 pints of double cream; when cool add 1-2 Ib. of pounded sugar and 12 yolks of eggs, stir over the fire without boiling until the egg thickens ; add the pounded almonds and i tablespoonful of cherry brandy, and strain the whole through a tammy cloth into a basin. Mix i quart of raspl)"rry juice and i quart of hot syrup, and strain through a silk sieve. Set 2 freezing pots in the ice, put the almond cream in i pot and the raspberry syrup in another; freeze and work the ices, draw the water out of the pails, replenish them with fresh ice and bay salt, close the freezing pots and cover them wiith ice and put a wet cloth on the top : pile the ices up on a napkin on a dish in reg- ular layers, mingling the colors, and serve. BURNT ALMOND AND ORANGE ICE. Chop 2 ounces of blanched almonds, melt 2 tablespoonfuls of pounded sugar in a sugar boiler, add the chopped almonds and stir over the fire until they assume a FRUIT ICES AND SYRUPS. 443 red-brown color, and spread, them on a baking sheet; boil i 1-2 pints of double cream ; put 6 yolks of eggs in a stew pan with 1-4 pound of pounded sugar, add the boiled cream and stir over the fire until the eggs thickens ; pound the burnt almonds in a mortar, add them to the cream and strain the whole through a tammy cloth into a basin. Mix i pint of orange juice with i pint of syrup in which some orange peel has been steeping, and strain through a silk sieve. Squeeze the ices and mould them together, as described for strawberry cream. ICED CHAMPAGNE GRANITE WITH STRAWBERRIES. Set a freezing pot in some pounded ice and bag salt, pour i quart of warm syrup and 2 bottles of champagne, let it freeze to icicles, and add i Ib. of picked strawberries, and serve the granite in glasses. N. B. The above quantity is calculated for twenty-two or twenty- four persons. ICED LEMON GRANITE. Set a freezing pot in the ice and pour in 3 pints of syrup and i gill of filtered lemon juice ; freeze it into icicles and and serve the granite in glasses. ICED ORANGE GRANITE. Remove the peel of 6 oranges, cut them into quarters, removing all the white skin and pips; put the pieces of orange in a basin with 3 pints of syrup, let them steep 2 hours, then drain them and strain the syrup through a silk sieve into a freezing- pot ; set in ice. When the syrup is frozen to icicles put in the pieces of orange, cover the freezing pot for 20 minutes, and serve the granite in glasses. PARFAIT AU COFFEE. Roast 1-2 pound of coffee in a copper pan, boil 3 pints of double cream, put the coffee in it, cover the stew pan and let the coffee steep for i hour. Put 12 yolks of eggs in a stew pan with 1-2 pound of pounded sugar, strain the cream, add it to the eggs in the stew pan, stir over the fire with- out boiling until it thickens, and strain through a tammy cloth. Set in a freezing pot and parboil, mould in some pounded ice and bag salt, put the cream in the freezing pot and work it with the spatula. When the cream is partly frozen add 1-2 gill of syrup. Continue working the cream, and when the syrup is well mixed add another 1-2 gill of syrup and i quart of well-whipped cream. Fill the mould with the iced cream, close it hermetri- cally and imbibe it in the ice for 2 hours. Turn the parfait out of the mould on a napkin on a dish and serve- COFFEE ICE. Take strong and clear coffee, sweeten it well with loaf sugar and allow to 2-3 coffee 1-3 cream. Freeze as any other cream. To CLARIFY SUGAR OR SYRUP FOR FRUIT AND ICED DRINKS. Allow 1-2 pint of water and 1-2 white of an egg to i Ib. of sugar. 444 ICE FREEZERS, ETC. The egg should be well beaten. Put them all into a preserving or an enameled kettle, add the sugar, dissolve z minutes, then put it on the fire ; when it boils 5 minutes throw in a teacupful of water. After this is added do not stir the sugar. Bring it to the boiling point again, then place the pan by the fire for the preparation to settle. Remove all the scum and the sugar will be ready for use. The scum should be placed in a sieve, so that what runs from the sieve may be boiled up again. This must be well skimmed also. FRUIT ICE WATERS. To every pint of fruit juice allow i pint of the above syrup. Select the nice, ripe fruit, pick it well and put it into a large earthen pan or bowl with a little pounded sugar over it. Stir the fruit with an earthen spoon until it is well broken, then rub it through a hair sieve. In using the above syrup it is better to omit the eggs. Let it cool, add the fruit juice; then mix well to- gether and put the mixture into a freezing pot. When the mixture is equally frozen put it into small glasses. Blackberry, strawberry, currant and other fresh fruit water ices are made in the same man- ner. Take 30 minutes to freeze the mixture. . GINGER BEER POWDERS. One pound of finely powdered white sugar, super carbonate of soda 2 1-2 ounces, 1-2 ounce each of gum arabic and ginger in powder, 36 drops oil of lemon ; mix and divide into 36 powders, put into white paper; put 36 grains of tar- taric acid in blue papers. The powders in the white papers should first be dissolved, and afterwards add the contents of the blue paper. ICE, FREEZERS, ETC. ICE TO PRESERVE. Put the ice in a deep dish, cover with the top or plate and place the dish on a feather pillow and cover the top with another carefully to exclude the external air, and cover with a blanket. ANOTHER WAY. Make 2 bags of stout woolen fabric ; the outer bag should be made at least 2 inches wider each way than the in- ner one. After placing one bag inside the other, stuff feathers be- tween the two and sew the bags together at the top. A block of ice thus treated will keep well from melting a week ; otherwise it would melt in an hour. NOTE Blankets should be wrapped over it and the bags may be made of blankets and others rolled around. To KEEP ME^T FROZEN. After the meat is frozen, tie in papers and pack in a flour barrel with clean straw, pushing the straw down tightly with a thin lath, then put the board in a box 5 or 6 inches larger than the barrel every way, and fill the space with the saw- dust. ICE, FREEZERS, ETC. 445 HOW TO KEEP THE SMALLEST PORTION OF ICE FOR THE SlCK. Take a piece of flimsy flannel of thin texture and cut it about 9 or ten inches square and tie it firmly around a cup or tumbler, leave a depression reaching half way down the tumbler, then fill the de- pression with ice, then over the top place loosely a piece of open or thin flannel 4 or 5 inches square. This will keep the ice for 10 or ii hours, for the ice, as it meits and the water drains through the flannel leaves it dry. Two ounces of ice has been known to keep in this way for more than 10 hours. If thick flannel is used, cut a small hole in the bottom depression for the water to pass through; a cup or any vessel will do as well as a tumbler. An economical plan for preserving ice when it is scarce, for the sick. ICE FOR KEEPING FRUITS OR VEGETABLES. The field. Lay the fruit or vegetables on cotton in tia boxes (biscuit boxes will do) without any packing about them. Shut down the lid and simply set the boxes in the ice. Peaches will keep in this way a month after they are dead ripe and nectarines 6 weeks, placing them in shallow tin boxes with cotton between them. When taken from the ice they should be used at once. Melons will keep 3 or 4 weeks; cucumbers will keep a long time ; French beans should be packed in bundles and set on their ends. ICE TO KEEP FOR A WEEK. Wrap tightly a piece of flannel twice around a piece of ice, then wind around a bag of hair or any kind of feathers. Then over this pin a piece of flannel, a woolen gar- ment or blanket, or even straw, but it is not so good; keep in a cool place, or a hole in the ground or a cool room. How TO FREEZE QUICKLY. The freezing pot or mould must be well set. Place it in the center of the pail ; it must be large enough to give a space of 4 inches all around. Break up 13 pounds of ice, which put around the bottom six inches in depth, over which put 2 pounds of salt; beat down tight with a rolling pin, then more ice, then salt, and thus continue until within 3 inches of the top of the freezing pot or mould. Saltpetre mixed with the salt will facilitate it in freezing. FREEZING WITHOUT ICE. Put 3 pints of pure spring water into a gallon stone jug, then add 2 ounces of pure saltpetre (nitre) in fine powder; stop the jug very closely and let it down into a deep well for 3 hours or longer, when the water will have become solid ice, but to obtain it the jug must be broken. NOTE If the jug is plunged up and down into and out of the water it will freeze much more readily. To KEKP ICE WATER COLD. Place between 2 sheets of batting 1-2 inch thick; place the ends of the paper and batting together, forming a cylinder like a section of a stove pipe. Place this over 446 ICE, FREEZERS, ETC. an ordinary pitcher filled with ice water, making it deep enough to rest on the table. Put over the top a circular cover made in the same way as the cylinder. This will keep boiling water hot as \vdl as ice water cold, since it excludes the air from either. MATCHLESS FREEZING PREPARATION. Common sal ammoniac well pulverized, i part, saltpetre, 2 parts ; mix well together, then take common soda well pulverized. To use : Take equal parts of this preparation (which must be kept separate and well covered previous to using), and then put into the freezing-pot ; add of water a proper quantity and put in the article to be frozen in a proper vessel, cover up and your wants are supplied. NOTE For freezing cream or wines this cannot be beaten. LEMON AND FRUIT ICES. J. C. Add the whites of 6 eggs beaten to a solid froth to i quart of rich lemonade. Freeze it. Straining and sweetening any kind of fruit juice before putting in the egg-, will do. ICED APPLES. Pare and core i dozen large apples, fill with su- gar, very little butter and cinnamon, bake till nearly done, let them cool, and if you can, without breaking, put on another dish; if not, pour off the juice, having some icing prepared ; lay on top and side and set it into the oven a minute or two to brown slightly. Serve with cream. ICK FOR KEEPING FRUITS AND VEGETABLES. The field. Lay the fruit upon cotton in any kind of tin box without being particular as to order. Then simply place the box on the ice, but do not sur- round it with the ice. Even dead ripe fruit may be kept in this way for more than a month, but in this case the tin boxes should be shal- low, with a piece of cotton between the fruit, leaving them other- wise uncovered. They should be used as soon as taken from the ice. Melons will keep for weeks in this way, or in an ice house. I have eaten them after being kept for 6 weeks by simply putting them in an ice house. Cucumbers will keep a long time by putting them in tin boxes, as the fruit. MANNER OF FREEZING FRUIT WATER. Put the freezing can into a pail containing pounded ice, upon which is sprinkled saltpetre or common salt, then surround the can with pounded ice and saltpetre or common salt nearly to the top. Wipe the cover and edges of the can, pour in the .preparation and close the lid, wait 15 minutes and then begin turning the freezing pot from right to left; when the mixture begins to freeze around the sides of the pot, stir it about with a wooden spoon, that the congealation may be equal, close the lid again and continue to work from right to left, as before, and from time to time remove the ice from the sides to equalize it ; and it should remain on the ice till wanted for the table. ICE, FREEZERS, ETC. 447 THE BEST FREEZING POT is made of pewter, as the freezing is more equal and smoother and thorough ; the tin freezing pot con- geals too rapidly for that, and the thorough mingling of its contents, upon which the excellence of the ice depends. Instead of a wood- en spoon, a copper one may be used as it is stronger, but it should be kept bright and clean. The ice tub is prepared with fresh pounded ice and salt, the freezing pot is put in it and surrounded with the preparation to the top of the cover; when the ingredients to be frozen are not of equal gravity, to prevent their separation and the heaviest falling to the bottom of the can, it is important to turn it round and round by the handle, to keep its contents moving until congealation commences ; by neglecting this, the whole contents of the freezing pot may be destroyed, lumps may be formed, the sugar sink to the bottom, leaving the cream insufficiently sweetened ; re- move, as soon as formed the frozen portions from the sides of the freezer and stir it. Delicate and aged persons and children should abstain from ices or iced drinks, and persons in health should not use them too freely. They should be taken just after or some hours after a meal ; that is, before digestion fully commences, or after it is completed; cold fruits impede digestion and often provoke indispo- sition. They should be abstained from by persons when very warm, or immediately after taking violent exercise; when indulged in under such circumstances, they have produced illness, which has ended fatal- ly. The use of ices was first introduced by Catharine De Medici. Could these cooling and refreshing preparations have mitigated the fire of her bigotry, then the massacre of St. Bartholomew had never occurred. COLORING TO STAIN JELLIES, ICES OR CAKES. For a beautiful red, boil 15 grains of cochineal in the finest powder, with i 1-2 drachms of cream of tartar, in 1-2 pint of water, very slowly, 1-2 hour, adding in boiling, a bit of alum the size of a pea ; or, use beet root sliced, and some liquor poured over it. FOR WHITE Use almonds finely powdered, with a little drop of water, or use cream. FOR YELLOW Yolks of eggs, or a bit of saffron steeped in the liquor and squeezed. FOR GREEN Pound Spinach leaves or -beet leaves (the white sugar beet), express the juice, and boil in a teacup within a saucer of water to take off the rawness. ICE WATERS. Rub some fine sugar on lemon or orange to give color or flavor, then squeeze the juice of either on its respective peel, add water and sugar to make a fine sherbet, and strain it be- fore it is put into the ice pot. If orange the greater proportion should be the best orange juice and a small bit of the peel grated by the sugar. 448 THE FARM. THE MOVING of any fluid accelerates the cold ; and likewise, when any fluid is tending to heat, stirring will facilitate its boiling. WEST INDIAN SYRUP. To i gallon of boiling water, put 5 Ibs. of loaf sugar, and 2 oz. of citric acid; when cold, add 1-2 dram of essence of lemon, and 1-2 dram of spirits of wine ; stir it well to- gether and bottle. 2 tablespoonfuls to a glass of water, (very cold), makes a delicious summer drink. PINE APPLE SYRUP. Boil i quart of syrup until it falls, to this, add i pint of pine apple juice ; let it boil, remove the scum and bottle. GINGER SYRUP. Ginger root, i oz. (bruised); boil 10 minutes in i pint of water. If flavoring is desired, select. SARSAPARILLA SYRUP. i oz. extract liquorice, dissolve in i pint of boiling water, and add to i gallon of good molasses or syrup; add also i drachm oil of sassafras, 1-2 drachm oil of wintergreen, dis- solved in 1-2 oz. of alcohol. LEMON SYRUP. 4 Ibs. sugar, 2 pints water; boil, and when cool add i oz, tartaric acid, and i drachm of oil of lemon ; dissolve in 1-2 oz. of alcohol, and also 2 ounces mucilage of gum aaabic. SEIDLITZ POWDERS, 6 oz. Rochelle salts, 2 oz. super-carbonate soda ; mix and divide into 24 powders ; put them in white papers into the blue papers put 30 grains of tartaric acid. THE FARM. WASHINGTON managed his mother's farm in boyhood, and looked after the cattle. GIRLS should be taught to look after the poultry and have some of their own, and even this is well for boys, for I have seen the happy effect of it. It cultivates industrious habits and they soon fall in love with it, and then it keeps them out of the way of temptation. Point them to suggestions on the subject and this will cause them to look into things and cultivates an enquiring mind. THE FARMER, WHAT HE DOES. -He feeds all peoples and nations, supports every enterprise, pursuit, calling and professions, and among all civilized nations in every age of the world, not only the farmer, but the profession has been held in the highest honor, and was regard- ed as the basis not only of individual comfort and success, but of national greatness. If the soil locks up its treasures, then all enter- prises perish, and the world is in woe and want. The sun of pros- perity is in total eclipse. When Rome was in her agricultural glory, several of her noblest families derived their patronyms from some vegetables which they were famous for raising, such as the Tabii pea, Sentuli, Cicerones, etc., etc. Cato says : "Study to have. THE FARM. 449 a large dung hill," and to this I would add, "Treat your dumb labor- ers as inferior brothers, deprived of speech." In his immortal Georgics, Virgil sings to its praise, and Cato extols it in his highest philosophy. To MAKE MARSHY PLACES HEALTHY, our lady farmers should cul- tivate, in swamps, the following trees and flowers, namely : The blue gum, cherry, laurel, juniper, lemon, pine, cedar, clovus, laven- der, mint, fennel, bergamot, anis, nutmeg and thyme ; and the flow- ers of the narcissus, hyacinth, mignonette, heliotrope and lily of the vally. These flowers have a powerful oxidizing influence of ozone, and are recommended to be planted in marshy districts and all places infested with animal emanations, thus producing a healthful influ- ence. It is easily done. Flowers without perfume do not deve 1 - op ozone. JUVENILE FARMERS. Since every boy expects to come in poses- sion of a farm, they should, while boys, learn everything about it, and even how to dispose of their grain, as well as to grow it; to take care of cattle and sell it, and also their sheep and wool. This should be a nucleus. SWEET POTATO VINES can be kept through the winter. "Before the frost, cut the vines to a suitable length and place in layers in the surface of the earth at the depth of i to i 1-2 feet, cover the vines with partially rotted straw to the depth of i 1-2 feet and cover the whole with a light soil about 4 inches deep. By this method the vines will keep through the winter, and in the spring they will sprout out as abundantly as the potato itself, When bedded, the draws or sprouts can be planted first and the vine can be subsequently cut and used as slips are generally planted. THE SILK WoitMS IN CHINA are fed on the leaf of the white mul- berry. SILK WORMS. Mrs. Andrews. One oz. of eggs, if good, will pro- duce about 40,000 worms, and then, when at their full growth will re- quire about 185 square feet of shelf room. They will eat about 1500 or 1600 pounds of mulberry leaves during their growth and should produce from 45 to 50 pounds of cocoons. From these data readers can make their own calculations. AMUSEMENTS ON THE FARM. Probably no class enjoy life better than our farmers. The pursuit of agriculture is itself a pleasure to those who view it rightly ; children in the country are seldom want- ing for amusement, and the corn huskings and the quilting bees form green spots in the memory of many a man, whose boyhood was pass- ed upon the farm. A favorite amusement with the young and often relished by "children of larger growth," is the construction and parad- ing after night-fall of jack-o'-lantefrns. The golden pumpkin is taken. 450 "fME FARM. from the store within the granary or chosen from frost bitten vines, and having been subjected to the process of scooping, is made ready for the chisel of the embryo sculptor ; with cunning hand our young artist applies his unerring jack-knife to the glistening rind. At first he traces with delicate touch the outline of features, which he possi- bly intends to be majestic, Jove like in their effect upon the behol- der. The features having been determined on, the chiseling knife cuts deeper, until only a paper like thickness of the inner rind remains. The fragment of a tallow candle is then inserted through a hole in the top of the disembowelled pumpkin and the lantern is ready for exhibition, when the candle is lighted, and it is carried in- to a group of children. It is a source of infinite amusement to the larger ones, though the "wee small children" appear startled, and if we did not know the origin, we think that few of us could withstand such a genii-like glance as flashes from the outer features of the average jack-o'-lantern. FARM YARDS should be kept dry and warm with shelters for the cattle, hogs and poultry; then they would keep healthy and prosper. A PIT OR TANK Should be kept on every ranch or farm to receive the dish water, offal of vegetables and animals, &c., which the cook should throw into a tub for the purpose. It should be emptied daily into this pit, which should be closely shut by doors on hinges with an apperture to open it, of a foot and one-half square, with a ring to lift it by, to pour in the contents of the tub. No unpleasant smell should be allowed to escape from it. The contents of this pit will form valuable manure for garden or field purposes. Or if pigs are kept, pieces of bread, stale bread crusts, bacon rinds, pieces of meat, stale milk, the washings of greasy pots, vegetables, &c., can be put in a tub for the pigs. The mistress should see that nothing is wasted, and if her cook is extravagant or wasteful, she had better change her for one more economical. For extravagance and waste will produce want some- where ; and it may fall on the family of the employer, but more likely on the cook. To DRIVE RATS FROM A BUILDING. Dissolve 2 ounces of glue, 2 ounces of assafoetida, 2 ounces of potash in water, and add 1-2 oz. of phosphorus to the mixture. Then in a wire cage or trap baited with corn meal scented with oil of anis catch 2 or 3 rats ; if they are very numerous more will be necessary. Singe the hair partly off these in such a way as to hurt them as little as possible, then give them a slight coating with the above mixture heated warm ; let them loose in their holes, and there will be no more trouble with the rats for months to come. This mixture will last for 2 years. Or, take chloride of lime and scatter it dry all around their holes and where- ever they haunt, and they will leave at once. THE FARM. 451 To FREE BARNS AND OUT-HOUSES FROM MITES AND WEEVILS. Let the walls and rafters, above and below, of the gran- aries be completely covered with quick lime slacked in water, in which trefoil, worm wood and hyssop or max vomica have been boiled. This composition should be applied as hot as possible. A farmer who had his granaries empty in June last collected quanti- ties of the largest sized ants in sacks and scattered them about the place infected with weevils. The ants at once fell upon and devoured them all. To DESTROY THE WEEVIL IN GRAIN. Soak linen cloths in water wring them out and cover your grain with them; in 2 hour's time you will find all the weevils upon the cloth, which must be carefully gath- ered off, that none of the insects may escape, and then immerse in hot water to destroy them. To PURIFY TALLOW ON A GRANGE. The fresh tallow is melted in boiling water, and when completely dissolved, and consequently hot, is passed through a linen filter, then rendered solid by cool- ing and washing with water, and lastly separated from it carefully by pressure. It may be melted at a moderate heat and preserved in earthen vessels covered with a bladder, paper or good closing lid. If the linen filter is not thick enough to keep the other in- gredients from passing through besides the liquid tallow and wa- ter, it is better to repeat the filtration. Tallow thus obtained may be used for ordinary food ; for pomades, by the addition of pure olive oil ; for salves and plasters, by the addition of white wax, and may be kept well preserved for a time as free from smell as when prepared. By following the above directions the tallow will keep a long time without becoming rancid. To MAKE HARD TALLOW CANDLES. Dissolve 2 pounds of alum in hot water, render it in 10 pounds of tallow, and it will make can- dles to burn equal to spermacetti. * To BLOW OUT A CANDLE. Hold the candle above you when you blow it out, and the wick will not smolder down, and can be easily lighted again. How TO TRAIN SHEPHERD D$GS. In southern California, where shepherds attend their flocks day and night, they commence train- ing their dogs in the following manner. When a lamb is born, it is taken from the mother sheep before she has seen it, and a pup put in its place. The sheep suckles the puppy and learns to love it ; when the puppy grows old enough to eat meat, it is fed in the morning and sent out with its mother. At length, im- patient to return where it hopes to get another piece of meat, it be- gins to tease and worry its mother and finally starts her towards home ; the other sheep follow, and thus the whole flock is brought 452 THE FARM. home. If the dog brings the sheep home too early or comes home without them, he gets no supper, or is punished in another way, hence he soon learns when to come and to see that none of his charge are Lfc behind. These animals are trained by taking advantage of their instincts and appetites. It is said that one may go over the hills and plains and see thousands of sheep, but not a man to watch them. Around each flock or band of a thousand sheep are a half dozen dogs of a peculiar breed, dogs, whose progenitors were imported from the sheep pastures of the old world. These dogs take the entire care of the sheep, drive them out to pasture in the morning, keep them from going astray during the day and bring them home at night. They have inherited the talent for keeping sheep. DISTEMPER IN DOGS. As soon as you perceive that your dog is sick, throw down his throat a handful of very fine salt, 3 times a day for 3 or 4 consecutive days. This remedy has never failed. A GOOD WAY TO SAVE CLOVER SEED. Have a wire screen at or near the bottom of the trough in which cattle feed on clover ; the pulling of it will cause the seed to fall through into the receptacle below, when the sieve can be removed and the pure seed obtained for future use. To MEASURE CORX IN THE Cam. This rule will apply to a crib of any size or kind. Two cubic feet of good, sound, dry corn in the ear willl make a bushel of shelled corn; to get, then, the quantity of shelled corn in a crib of corn in the ear, multiply the length, breadth, heighth of the crib inside of the rail; multiply the length by the breadth and the product by the heighth, then divide the product by two and you will have the number of bushels of shelled corn in the crib. To ESTIMATE THE AMOUNT OF HAY IN A Mow. A hog and stock grower says that the following rule has proved correct. In a mow, allow 512 cubic feet for a ton in hay measurement To ARREST CHINCH-BUG DEPREDATIONS. Take a pail of water and 1-2 gallon of salt stir well; then, with a small broom or bunch of feathers, sprinkle well a row of corn just ahead of the bugs, taking care that the ground between the hills of corn in said row is well sprinkled with the brine. 3 pails of brine will sprinkle a quarter of a mile if properly applied, and will stop the march of that crop destroy- ing insect, for they generally commence on one side of a field and never stop till they have reached the last row. They march in bodies with army precision. To DESTROY BUGS. To drive away the striped bugs from cu- cumber, melon or potato vines ; take i peck of hen-house manure to every i 1-2 gallon of water, make a strong solution and let it stand a day and night. If you have one, use a sprinkler and sprinkle the solution over the plants after sunset THE FARM. 453 CATCHING BUGS. Suggested by a French herbaculturist After sunset place in the center of the orchard an old barrel, the inside of which has previously been well tarred ; at the bottom of the barrel place a lighted lamp. Insects of many kinds, attracted by the light, make for the lamp, and while circling around it, strike against the sides of the barrel, when, meeting with the tar, their wings and legs become so clogged that they fall helpless to the bottom. In the morning examine the barrel, and you may often take out 10 or 12 gallons of cock-chafers, which can be destroyed at once by pouring in boiling water. A few cents worth of tar employed in this way will, without any further trouble, be the means of destroying innumerable swarms of these insects, whose larvae are the most destructive pests the gardener or farmer has to contend against. MUSK MELONS. As soon as the runners show the fruit blossom- ing buds, pinch them out ; this will cause an increased production of the lateral shoots and add to the size of the shoots. In gardens, thinning the fruit and placing bits of slate or blackened shingles un- der each fruit, improves its size and flavor. Cucumbers, melons, water melons, pumpkins or squash should not grow together on ac- count of the mixture of the pollen. COWS. IMPORTANCE OF CLEAN WATER FOR Cows. Impure water not only taints the blood, but the milk also, and fever, nay, even fatal epidemics may originate from the drinking of foul water by the cows. Investigations go to prove that not only the cow, but persons, may be poisoned in this way, and no stock should be allowed to drink from a foul, stagnant pool, and it is just as important for the milk producing cows to have sound food and pure water as human beings. CATTLE CHOKED. To Relieve. Make the animal jump over as high a fence or gate as you can. and when she reaches the ground on the opposite side the obstruction will be ejected. MEASURES ro PREVENT THE EXTENSION OF DISEASE AMONG CAT- TLE. Among the most prominent measures, is the removal and de- struction by burning or burying all matters capahL of reproducing the disease, hence, all articles which have been in contact with dis- eased animals, or any of its discharges, must be regarded as infec- tives ; animals diseased should at once be removed or better be killed and deeply buried. In order to maintain or restore the health of cattle, these should be furnished abundance of pure air, dry, clean, well ventilated sheds, and plenty of pure water, clean and dry meadows or pasture, frequent currying and washing of the skin, 454 THE FARM. proper food at proper intervals, protection from inclement weather. The utmost cleanliness in the removal of offensive matter, with its storage a great distance from the cattle shed. CURE FOR DISTEMPER AMONG CATTLE. Use the Indian turnip ; dose for a cow or horse i turnip ; 1-2 turnip for a dog, always finely pulverized; give the turnip in bran or meal fur cattle or horses ; give to the dog in bread or rnush. It will render a perfect cure. CALVES should have an abundance of nr.tticious food, and while they may still be allowed to run out during the warm days, should be carefully housed at night during the rainy season. SCOURS IN CALVKS. Break the shells off i pint of red oak acorns, steep in 3 pints of water thoroughly, and you will have i quart of the tea ; give one pint of the same, warm, for the first dose, and the remainder 12 hours after, if necessary. Not more than two doses are required for a cure. HOOF ROT IN CATTLE. i 1-2 tablespoonfuls of copperas, i tea- cupful of the strongest vinegar, 2 tablespoonfuls of salt. Dissolve gradually on a hot stove, but do not let it boil. When cool, apply it on the affected part, limb or hoof, and also swab out the mouth of the animal with the mixture. 2 or 3 applications generally effect a cure. This preparation can be used in the foot and mouth disease, in connection with the above treatment. Cows should rest before they are milked, and cow-herders should not drive them rapidly to the stalls or pens. SWELLED BAGS IN Cows. When occasioned by cold, use or apply .1-2 oz. gum camphor, 2 oz. sweet oil; pulverize the cold gum, and dissolve over a slow fire. SICKNESS IN ANIMALS. A teacupful of pow^^d charcoal in water for a cow. Cows, ABORTION IN. Give them rest in a dry place, with good water and plenty of pure food. It may be expensive, but a gain in the end. BLOODY MILK IN Cows. A tablespoonful of sulphur in a little dry bran once a day ; twice a day in bad cases. CATTLE, WARTS ON. Anoint, once in 4 or 5 days, the warts with an equal mixture of blue vitroil, lard and honey. CURE FOR MURRAIN. Take alum and salt 1-4 Ib. each ; dissolve in water and give the cow. MANGE. 20 grains of antimony, 3 spoons of aloes, made into a ball with honey or molasses ; repeat ten days after the effects of the first dose have subsided. 1-2 oz. spirits of turpentine mixed with a pint of linseed oil, administered as an injection, is also a very efficient remedy for pin worms. REMEDY FOR BLOAT IN CATTLE. As soon as seen give it a pint of THE FARM. 455 salt with two teaspoonfuls of salaratus mixed in it. The salt dis- solves the "green food, and the salaratus dispels the wind. Oat cakes and salt are good. OINTMENT FOR VERMIN ON CATTLE. i oz. red percipite, i oz. of roll or flowers of sulphur, 4 oz. of lard to each animal. Mix well. BRIMSTONE FOR TICKS. A piece of brimstone as large as a grain of corn, well pulverized, given in a little salt, will cause the ticks to drop off and prevent others from getting on for eight or ten days. In summer it is considered as necessary for a cow as salt. GORGET IN MILCH Cows. i. Cut up the roots of " sooke " or " pigeon berry, " and give two tablespoonfuls in bran or meal twice a day for two or three days ; then omit the root for the same length of time. Repeat until cured. 2. Give i oz. of pulverized saltpetre in a bran mush once a day for 2 or 3 days. Repeat as in No. i. 3. Give seven drops of tincture of aconite, dropped on a piece of bread, and fed in a bran mush for 2 or 3 days. Repeat as in No. i. 4. Give in same manner as in No. 3, 1-2 teaspoonful of tincture of aconite root. This is not the same as the " tincture aconite " in No. 3. To CHOOSE A GOOD Cow. Her head should be small and short, dished in the face and sunk between the eyes, soft and loose skin, like that on a dog ; deep from the loin to the udder and a very slim tail. A cow with these marks never fails to be a good[milker. Avoid the Roman nose ; this indicates thin milk, and but little of it. CHOOSING Cows. A smooth, plump udder and slight, round teat will generally be o give more and better milk than a large, hanging udder. Th: lodging place of a cow should be clean, dry and warm. The floor should slope a little, the trough kept clean and free from sour grains, vegetables, &c. She should be regularly fed at sunrise and sunset, and once or twice a day besides, her best food good, fresh grass, upon which she should be allowed to graze, or be brought to her ; should be allowed to exercise in the open air. THE grass will go farther, her diet occasionally varied with cab- bages. DRY earth a bedding for cattle to the depth of 3 inches and the litter laid on it. It will not have to be renewed in along time, while of it a valuable manure will be formed. FOOD FOR MILCH Cows. When grass is neither abundant nor nutricious, give the cows all they will eat, night and morning, of a mixture of i quart of corn meal to a bushel of chopped oat straw or clover hay. If they do not eat more than 1-2 a bushel each of the mixture at a meal, you can double the portion of meal to ad- 456 THE FARM. vantage. Moisten the hay, sprinkle the corn meal with a small por- tion of salt and stir until mixed thoroughly. MILKING IN SILENCE. It has been ascertained that cows will not give down their milk so well while talking is going on. LEAVES of the grape vine are excellent for cows, sheep and hogs when other food is scarce. A TEST FOR PURE MILK. Let a drop fall on the thumb nail ; if the milk is pure it will not spread, but if not it will with the slight- est motion of the hand. This I was told by a dairyman. THE NEW MILK TEST. Prof. Doresmus. Place a small portion in a vessel on the top of a stove which contains a portion of strong fruit vinegar or citric acid, or acetic acid and common alkali, or it is best to bring the milk gradually to the boiling point, then pour into it the acid and alkali. When these ingredients are thoroughly mixed the milk will separate into coagulations of olein and cascine. If the milk is pure no water to speak of will be found in the can, but if it has been watered, there will be a large deposit of water. This milk should not be used, but thrown away. All adulterated milk is unsatisfactory in its results. This is an infallible test of pure milk, and entirely reliable as well as convenient and simple for the house- keeper. To PREVENT MILK FROM TURNING SOUR. In warm weather allow 2 tablespoonfuls of borax to every 4 gallons milk before straining. It will improve the quality and quantity of the butter. MILK, TO KEEP SWEET THE HOTTEST WEATHER. Put a spoonful of horseradish in a pan of milk. This will keep milk sweet any- where for several days. MUSTARD TASTE IN MILK, TO REMOVE. A California dairyman says if a very small piece of saltpetre be dropped into a pail of milk that it will neutralize the taste of mustard so completely that it will not be tasted in the butter. MILK being a great absorbant, takes in all flavors and smells. CAUSES OF ODOR IN MILK ROOM. Improper substances in the vicinity of milk and butter will taint them. A piece of veal on the cellar floor, a small portion of stagnant water, a kerosene lamp used in the milk room, a piece of soap left on a pan cover, coal in an ordinary county store, decaying vegetables, putrid animal matter in a cow pasture, cows drinking filthy water, partially decomposed milk, cream or cheese adhering to the dairy vessel on the floor or shelves. To PRESERVE MILK FOR A JOURNEY. Put the fresh, sweet milk into bottles, put them in an oven with cold water, gradually raise it to the boiling point, take them out and cork immediately ; return the bottles to the water, raise it once more to the boiling point, let the bottles remain a few minutes ; take the oven from the fire and let the bottles cool in it. THE FARM. 457 CANNED MILK. St. Louis recipe. New milk may be canned as easily as fruit, by simply heating it to the boiling point. Pour it into cans and seal up. It is excellent for babies and travelling parties. CREAM, TO RISE. Strain your milk into shallow pans holding 5 quarts, then put into each pan a quart of cold water, then strain into each 3 quarts of the fresh milk, and the cream will rise rap- idly, and in the course of a day or night remove the cream, and the butter made from it will be much sweeter than in the ordinary way, and more of it. To TAKE MILK FROM CREAM. Use a syphon and draw off^the milk from beneath the surface of the cream. This mode is very simple. A glass syphon will do. To PRESERVE CREAM A LONG TIME. Evaporate the cream as the milk in the foregoing recipe, only reducing it by evaporation to 1-4 its former bulk without adding sugar, then preserve it in bottles as directed for milk. The bottles containing the cream should be boiled 3-4 of an hour. To PRESERVE CREAM SWEET. Dissolve 3.4 pound of white sugar in as little water as possible, after which boil it in an enameled kettle or sauce pan and immediately add 3-4 pound of new cream, mixing the whole while hot. Let it cool gradually and pour it into bottles, which must be carefully corked ; keep in a cool place, and it will be good for weeks. A SUBSTITUTE FOR MILK OR CREAM. Beat up the whole of a fresh egg in a basin, and then pour boiling tea or coffee over it, stir- 4 ring gradually to prevent curdling. CLOTH STRAINER FOR MILK Is greatly superior to those of wire. ASSES' MILK. So sustaining to consumptives far surpasses in nu- trition any imitation of it that can be made. It should be milked into a glass that is kept warm by being in a basin of hot water. The fixed air that it contains gives some people a pain in the stom- ach. At first a teaspoonful of rum may be taken with it, but should only be put in the moment it is swallowed. ARTIFICIAL ASSES' MILK. Boil together a quart of water, the same of new milk, an ounce of white sugar candy, 1-2 ounce of eringo root, 1-2 ounce of conserve of roses till 1-2 wasted. This is astringent, therefore proportion the doses to the effect, and the quantity that will be used while sweet. 458 THE DAIRY. THE DAIRY. BEEKMAN, in his "History of Inventions," states that butter was not used by either the Greeks or Romans, nor was it brought upon their tables at certain meals, as is the present custom. In England butter has been made from time immemorial, but the art of making cheese was learned from their conquerors, it being unknown to the ancient Britons. BUTTER, THE TARTAR METHOD TO PRESERVE AND CURE. P. K . Melt the butter in well glazed earthen pans at a heat not exceed- ing 1 80 degrees, in a water bath, and keep it heated, skimming it from time to time, until the butter becomes quite transparent ; then pour off the clear into another vessel and cool it as quickly as possi- ble, by surrounding it with water or ice. REMARKS. The above is the method of preserving butter by the Tartars, who supply the Constantinople market; and if kept in a close vessel and in a cool, dry place, will keep perfectly sweet for 6 months. MR. EATON REMARKS that butter, melted by the Tartarian method and then salted by ours, will keep good and. fine tasted for 2 years ; that is by using i oz. of salt petre and white sugar, and 2 oz. of the best rock salt (in a very fine powder), well mixed together. When put up, it should be packed so closely together that no vacuum will be left, and Mr. Anderson declares that butter so packed, will keep in a cool place for years, and if packed so as not to melt, will stand a voyage to the East Indies. N. B. The Tartarian method, as above discribed, will keep but- ter longer than any other yet discovered. BUTTER, RUSSIAN MANNER. The sweet milk is gently simmered for 1-4 hour, then churned in the usual manner. SWEDISH MODE OF MAKING BUTTER. Consists simply in setting milk in deep cans, about 7 1-2 inches in diameter by 20 inches long, and placing them in a tub of water filled with broken ice, so as to maintain a temperature as near to 40 degrees as possible, and in taking off the first 12 hours cream for their export butter. This is churned immediately at a temperature of from 50 to 60 degrees, freed from buttermilk and packed in sealed tin cans holding 4 and 8 pounds. Thus made and prepared, it will remain sweet indefinitely. The milk after the first skimming is made into cheese or remains until the cream has risen, and made into butter, known as the "seconds," used for home and domestic use. The Swedes claim that by taking off the cream containing the large globules, which first rise, a more solid and firmer butter can be made ; at the same THE DAIRY. 459 time it is freed from the influences of the atmosphere and the germs of decay floating therein. Certain it is, that, whereas the country was famous for producing the poorest butter of any in Europe, it now, under this system, produces the finest butter in the world. IT WAS DURING the fourth century before the Christian era, that butter began to be noticed as an aliment. The Parthians and Cy- thyans often sent it to the Greeks, who had it served on their table in imitation of the people from whom they obtained it, and gave it the name of "oil of milk," and later, that of "cow cheese." THE IRISH RECIPE TO SALT BUTTER. To i Ib. of common salt, add i Ib. of saltpetre and 1-4 Ib. of white sugar; pound all these to- gether, mixing them well, and to every pound of butter allow i oz. of the mixture ; make it as fresh as you want it, observing to be very careful always to keep the same proportions and to mix the ingredi- ents thoroughly. The butter should stand a month before you use it. To FRESHEN SALT BUTTER. Dissolve the butter in hot water ; after cooling, strain off the butter from the water and churn it in sweet milk ; allow i quart of milk for i Ib of butter. Be careful to have the water hot enough to melt the butter. To PRESERVE BUTTER. Take. 2 parts of the best common salt, i part of good loaf sugar; and i part of salt petre ; beat them well to- gether. To 1 6 oz. of butter, thoroughly cleansed from the milk, put i oz. of the composition ; work it well and pot down ; when it becomes firm and cold, the butter thus preserved is the better for keeping, and should not be used under a month. This article should be kept from the air, and is best in pots of the best glazed earth, that will hold from 12 to 14 Ibs. each. To PRESERVE BUTTER FOR WINTER USE. THE BEST WAV. When the butter has been prepared as above described, take 2 parts of the best common salt, i part of good common loaf sugar, and i part of salt petre; beaten and blended well together ; of this composition put i oz. to 1 6 ozs. of butter and work it well together in a mass. Press it into the pans after the butter becomes cool, for friction, though it be not touched by the hands, will soften it. The pans should hold from 10 to 12 Ibs. each. On the top put some salt, and when it has turned into brine, (if not enough to cover the butter en- tirely), add some strong salt and water. It requires only to be cov- ered from the dust. PATENT BUTTER. Mr. Clark's Recipe. Wash the butter and press out the milk in the usual way, then place it between t.vo linen cloths and submit it to severe pressure to remove the whey; coat clean white paper on both sides with the whites of eggs, mixing 15 grains of salt to each white; dry the paper, and just before wrapping it 460 THE DAIRY. around the butter, iron it with a hot iron ; use it heated. Keep in a cool, dry place. To KEEP AND CHOOSE FRESH BUTTER. Fresh butter should be kept in a dark, cool place, and in as large a mass as possible. Mould as much only as is required, as the more surface is exposed, the more liability there will be to spoil, and the outside becomes ran- sid. Fresh butter should be covered with white paper. For small larders butter coolers, of red brick are now very much used for keep- ing fresh butter in warm weather. The coolers are made with a large bell-shaped cover, in the top of which a little cold water should be poured, and in summer time very frequently changed ; the butter mi'st be kept covered. These coolers keep butter remarkably firm in hot weatiier, and are extremely convenient for those whose larder accommodation is limited. In choosing fresh butter, remember that it should smell deliciously and be of equal color all through ; if it smell sour, it has not been sufficiently washed from the buttermilk, and if veiny and open, it has probably been worked with a staler or an inferior sort. When buying it in casks, you can test its goodness by unhooping it and trying it between the staves. To choose salt butter, plunge a knife into it, and if, when drawn out, the blade smells rancid or unpleasant, the butter is bad. Bad butter is inju- rious to the stomach and almost poisonous, disguise it as you may, and never allow it to enter into composition of any dish that appears on your table. To PURIFY RANCID BUTTER. Melt and skim the butter as you would for clarifying and then put into it some billets of toasted bread. In a few minutes the butter will lose its offensive smell, but the bread will become fetid. Or, use Darby's Profalectic fluid, by the direc- tions which accompany each bottle. To CUT BUTTER INTO PATS. Lay the butter, already moulded, in ice water, then, when cold and firm, cut it with a sharp knife dipped in hot water, and throw the pats into a pan of ice water ; then, when wanted, put on small plates. ^ How TO M 'KK BUTTER TO RESEMBLE A PINE APPLE IN FORM. Centennial. With a butter paddle make the butter in the form of a real pine apple, then take a silver teaspoon, dip the handle in hot water, then in cold ; while the spoon is warm and wet, scrape up enough of the butter around the side to form a fluted bar, then another all around; then above this make another row, not having them in the same line, and then continue to the top. It should be done on the butter plate and in extremely cold weather, otherwise it will melt and spoil. To MAKE STACKS OF BUTTER FOR ORNAMENT AT LARGE PARTIES. Centennial. Make a stand of butter about i 1-2 feet or higher on THE DAIRY. 461 a butter plate, then take a thin coarse cotton or linen stocking and squeeze butter through over the stack of butter. The butter passing through the stocking net will resemble fringe or fine straw, which is very ornamental and will stick to the butter stack. Or, the butter can be colored in different ways if desired ; I mean that which is squeezed through the net. N. B. This can be made only in very cold weather, and even then, a fire will cause it to melt and mar its beauty. DUCKS OR ANY KIND OF FOWL MADE OF BUTTER, ON A DlSH OR PLATE. Centennial. Then squeeze the butter through the net as before described. The little threads will resemble feathers. The dish is beautiful as well as ornamental. These dishes were made and used at weddings and parties by our revolutionary grandmothers. I know this, for I have the good fortune to remember my great-grand- mother with matrons of the same stamp in her day. FAIRY BUTTER. The yolks of 2 hard boiled eggs, i tablespoonful of orange flower water; 2 spoonfuls of pounded sugar, 1-4 Ib. of good fresh butter. Beat the yolks of the eggs smoothly in a mortar with the orange flower water and sugar until the whole is reduced to a fine paste ; add the butter and force all through an old but clean cloth by wringing the cloth and squeezing the butter very hard. The butter will then drop on the plate in large and small pieces, according to the holes in the cloth. Plain buttermaybe done in the same man- ner, and is very quickly prepared, besides having a very good effect. BUTTER, BRINE FOR PRESERVING. German mode. Make three gallons of brine strong enough to bear an egg, to this add 4 spoon- fuls (heaped) of white pounded sugar and i teaspoonful of salt- petre pounded. Boil the brine, take off, and strain carefully when cold, then make your butter into rolls of the desired weight, then with clean white muslin wrap each roll separately. Pack in a large jar, hogshead or cask ; press the butter down, then pour, on the brine till more than covered, and it will keep sweet and fresh for an entire year. If you wish to keep your butter for any length of time, never put it near ice. If the weather is too hot to make the butter into rolls, pack it closely in small jars to the depth of at least four inches. This will exclude the air, and will answer nearly as well as the freezing method. To MAKE BUTTER QUICKLY. Soyer, in his history of food, says that to obtain butter instantly it is only necessary in summer to put new milk into a bottle, some hours after it has been taken from the cow and shake briskly. The clots thus formed should be thrown into a sieve or a clean cloth and pressed together, and they consti- tute the purest, most delicate and delicious butter that can possibly be made, and I know the most relished by sick persons. 462 THE DAIRY. DIFFERENT CHEESES HOW TO MAKE. CHEESE FROM LABBERED MILK. Set the thick milk on the top of the stove where it will gradually scald ; stir gently now and then. It should not be allowed to boil, as that makes the curd too hard and dry. When it is cooked so tha't the curd will keep its shape after being squeezed in the hand it is done. Pour it into a colan- der to let the whey drain off, and when cool enough to handle press it in the hands to get out the remainder of the whey, then to a quart of curd take a spoonful of butter, 3 spoonfuls of sweet cream, a tea- spoonful of salt and mix it well together, then make it into cakes or press it all in a dish together and cut it with a knife when wanted. This is liked much. MAKING DUTCH CHEESE IN OHIO FASHION. Take some sweet milk in a new tin pail or pan, set it on a stove, shaking it occasion- ally that the curd may not settle at the bottom; then to form evenly gently turn in the edges, taking care not to break the curds, and not to let it cook too fast. If of the proper temperature it will be done in 1-2 hour. Then slowly and gently drain off the whey, pressing the curd till only enough whey remains in it to prevent the cheese from being too dry, with just enough to mix it well ; then add salt to taste, a good lump of sweet new butter, and work well with the hand, then pack down in a crock, leaving all the moisture in it. This is better than to press it in dry balls ; set away in a cool place or spring house. When preparing it for table take it out into a deep white dish and very carefully dip out and lay over the top of it a few spoonfuls of thick cream, sweet or sour, but the sour is prefera- ble; lay a clean, bright spoon beside the dish, and the wholesome practical dish is ready for criticism cold and white and pretty, and one of the nicest dishes known for tea. COTTAGE CHEESES. Mrs. L. M. Kellogg. Put your clabber on a moderate stove or fire, let it heat slqjvly, then strain the whey off through a cloth or fine colander till dry, then with your hand work it till soft, with some sweet butter and salt added; then make into small balls for the table. Eat with buttered bread. IN CHOOSING CHEESE. The sense of smell is less easily imposed on than the palate. To PRESERVE SOUND CHEESE. Wash and wipe it with whey once a month and keep it on a rack. If you want to ripen it, place it in a damp cellar. When a whole cheese is cut, the larger quantity should be spread with butter on the side and the coat wiped. To keep what is used moist, wrap around it a cloth that has been wrung out in cold water. Dry cheese may be advantageously eaten by THE DAIRY. 463 grating it with or without maccaroni and spread on bread with but- ter. Some cheeses are highly colored with annatto, which is per- fectly harmless, but as many persons use red lead for cheapness, families would do well to avoid purchasing cheese which has that appearance. It is said of dealers who, in order to give a blue mould to their cheese, have inserted into them pieces of copper or brass, the consequence of which have, in some instances, been fatal, for the dainty morsel thus produced is verdigris. MAKING CHEESE. A genuine Scotch recipe. Take 2 tablespoon- fuls of Irish potatoes boiled and mashed to 10 pounds of milk curd; after the cheese is pressed aud dried in the mould, then remove it without wrapping it up ; put it in among the hay in a hay stack and let it remain a year, then it is fit for table use. The cheese will be variegated with yellow and green colors. It is as wholesome as delicious. Water from sage, parsley, cresses and other herbs boiled and put in the milk curd makes it better and more wholesome, being nice and spicy. CHEESE. Put the cream that has been produced in the night into the morning's milk with the rennet, but the curd, instead of being broken, is to be taken out all together. Place it on a sieve, and while draining gradually keep gently pressing it till it has acquired a consistency ; then place it in a wooden hoop and press it dry on boards, turning it frequently, and bind a cloth around it, tightening the same as occasion requires. In some dairies the cheese, after being taken out of the hoop, is bound tight around with a cloth, which is changed every day until the cheese stands in need of no further support. After taking off the cloth it must be brushed every day for 2 or 3 months with a brush, and when the weather is damp this should be done twice a day. SOUR CREAM CHEESE. Take a pint of very thick sour cream from the top of the pan forgathering butter; lay a napkin on 2 plates and pour 1-2 into each; let them stand 12 hours, then put them on a fresh wet napkin in one plate and cover the same. This do every 12 hours until you find the cheese begins to look dry, then ripen it with sage leaves. It will be ready in 10 days. Two pewter plates will ripen cream cheese very well. To MAKE SAGE CHEESE. Bruise the tops of red sage in a mortar with some leaves of spinach and squeeze the juice; mix it with ren- net in the milk, more or less, according as you like for color and taste. When the curd is come break it gently and put it in with the skimmer until it is pressed 2 inches above the pot. Press it 8 or 10 hours ; salt it and turn it every day. MACCARONI AS USUALLY SERVED WITH THE CHEESE COURSE. 1-4 pound of pipe raaccaroni, 1-2 pint of brown gravy and 6 ounces of 464 THE DAIRY. rich cheese grated. Wash the maccaroni and boil it in salt and water until quite tender; drain it, and put it in rather a deep dish ; have ready a pint of good brown gravy, pour it hot over the mac- caroni and send it to table with grated cheese served in a separate dish. When the flavor is liked, a little pounded mace may be added to the water in which the macaroni is boiled, but this must alwys be sparingly added, as it will impart a strong flavor. One and one-half to i 3-4 hour to boil the macca- roni. Seasonable at any time. TOASTED CHEESE OR WELSH RARE BIT. Slices of bread and but- ter, rich cheese, mustard and pepper. Cut the bread in thin slices about 1-2 inch thick and pare off the crust; toast the bread slightly without hardening or burning it, and spread it with butter; cut some slices not quite so large as the bread from a good, rich, fat cheese; lay them on the toasted bread in a cheese-toaster; be careful that the cheese does not burn, and let it be equally melted. Spread over the top a little made mustard and a seasoning of pepper and serve very hot with very hot plates. To facilitate the melting of the cheese, it may be cut into thin flakes or toasted on one side before it is laid on the bread. As it is so essential to" send this dish hot to the table it is a good plan to melt the cheese in small, round silver or metal pans, and to send these pans to table, allowing one for each guest; slices of dry or buttered toast should always accompany them, with mustard, pepper and salt. Five minutes to melt the cheese. Allow a slice to each person. Seasonable at all times. N. B. Should the cheese be dry, a little butter mixed with it will be an improvement. TOASTED CHEESE OR SCOTCH RARE BIT. A few slices -of cheese, toast, mustard and pepper. Cut some nice rich, sound cheese into rather thin slices, melt it in a cheese toaster on a hot plate or over steam, and when melted, add a small quantity of mixed mustard and a seasoning of pepper. Stir the cheese until it is completely dissolved, then brown it before the fire or with a sala- mander. Fill the bottom of the cheese-toaster with hot water and serve with dry or buttered toasts, whichever may be preferred. A small quantity of porter or port wine is sometimes mixed with the cheese, and if it be not very rich, a few pieces of butter may be mixed with great advantage. Sometimes the melted cheese is spread on toasts, and then laid on the cheese dish at the top of the hot water. Whichever way it is served it is highly necessary that the mixture be very hot and very quickly sent to table, or it will be worthless. Five minutes to melt the cheese. Allow a slice for each person. Seasonable at any time. CHEESE CAKKS. Turn a gallon of sweet milk with some fresh THE DAIRY. 465 rennet, as for cheese; drain it. When dry crumble it fine and shake it through a coarse sieve into a basin ; then beat it well with 4 ozs. of butter or more. If the milk is not rich, then mix together in an- other basin the beaten yolks of 4 eggs, 4 ounces of cracker powder sifted, the juice of 2 lemons and the grated rinds of 4 ; 4 ounces of pounded white sugar, some powdered cinnamon or nutmeg grated. Beat these up well together until perfectly smooth, forming a stiff cream, then add slowly with the curd in the basin; then mix again well together, then butter some small tart pans and line them with some puff paste, put some of the butter in each and bake in a quick oven. N. B. If you have no rennet to turn your good milk, use the juice of i lemon or a teaspoonful of soda or culinary alkali to each quart of milk. You should drain this curd well, as before. Some persons do not use any eggs, but good, sweet milk instead. BRKAD CHEESE CAKES. Melt 6 ounces of butter in a pint of new milk and pour it hot over i Ib. of bread crumbs ; let it stand to be quite cold, then add 6 ozs. currants, 6 ozs. sugar, 1-4 oz. of grated nutmeg; beat all quite smooth with the yolks of 8 and whites of 5 eggs. Add, if you choose, a glass of brandy; bake in patty -pans lined with paste for 20 minutes. These cheese cakes are as good as those of curd. RENNET. The Bavarian way, consists in turning out the con- tents of the skin of the stomach, wiping off all the specks or dirt with a cloth, then blowing up the skin and filling it with air like a blad- der; the ends are tied with a string and a little salt applied to this part only. The skin treated in this way, soon dries perfectly and is sweet as could be desired. This way is preferable to the common one; it keeps better, can be folded up and carried anywhere. RENNET. 2 square inches from the bottom of the calve's stomach are sufficient for a cheese of 60 Ibs. RENNET WINE. Rub the salt from the calve's stomach and put it into a bottle and fill it up with good Madeira wine. A substitute for rennet is the juice of a lemon or a teaspoonful of soda to a quart of milk. A tablespoonful of rennet wine is sufficient for 2 quarts of milk ; put in when warm. CHEESE AND ALE. Cut some good, rich cheese into thin slices, carefully removing the rind, lay them in a dish over a lamp ; spread each piece with mustard and pour over as much ale as will cover them ; stew till the cheese is quite dissolved. Toast and ale should be served with this ; the toast should be thick and well browned, and hot ale, with or without spices, poured over it. BOILED CHEESE. Four ounces of good, rich cheese, 2 oz. of fresh butter and a tablespoonful of cream ; cut the cheese into thin slices, 466 THE DAIRY. put all into a stew-pan and set it over a slow fire, stir it till it boils and is quite smooth. Take off the pan, break an egg into it, stir both yolk and white quickly in ; put it into a dish and brown in a Dutch oven before the fire. STEWED CHEESE. Melt a tablespoonful of butter in a cupful of cream, mix with a good teaspoonful of rich, good cheese, finely grat- ed; beat it well together, stew it till quite smooth, stirring all the time. Serve it on well toasted bread and brown the top with a sal- amander. CURD FOR CHEESE CAKES. English Recipe. Four cups each of water and sour milk, 2 beaten eggs, 2 tablespoonfuls of fruit vinegar or lemon juice ; boil the water in a pan, then mix the milk and beat- en eggs together, add them to the water and stir in the vinegar or lemon juice ; when the curd forms, lay it on a cloth or sieve to drain. Boil slowly till it curds. CHEESE OR CURD CAKE. D. C. One quart of curd squeezed dry, 1-2 Ib. of butter, 1-2 Ib. of sugar, the whites of 3 eggs, i teacupfulof currants or Sultana raisins cut in halves, and spice to your taste. When light, put into your paste in small pans. RAMAKINS. To serve with the cheese course. One half pound of rich, good cheese, 1-4 Ib. of fresh butter, 4 eggs, the crumb of a small roll ; pepper, salt and pounded mace to taste. Boil the crumbs of the roll in milk for 5 minutes, strain and put it into a mortar ; add the cheese, which should be finely scraped; the butter, the yolks of the eggs and seasoning, and pound these ingredients well together. Whisk the whites of the eggs, mix them with the paste and put it in- to small pans or frames, which should not be more than half filled. Bake from 10 to 12 minutes and serve them very hot and quickly. This batter answers equally well for maccaroni after it is boiled ten- der, 10 to 12 minutes. Seasonable at any time. To MAKE A FONDUE. Four eggs, the weight of 2 in good, rich cheese, the weight of 2 in butter ; pepper and salt to taste. Separ- ate the yolks from the whites of the eggs, beat the former in a basin and grate the cheese or cut it in thin flakes. Any good, rich, sound cheese may be used, whichever is most convenient. Break the but- ter into small pieces and add it to the other ingredients with enough pepper and salt to season nicely, and beat the mixture thoroughly. Well whisk the whites of the eggs, stir them lightly in, and either bake the fondue in a souffle dish or small round cake tin. Fill the dish only 1-2 full, as the fondue should rise very much. Pin a nap- kin round the dish and serve very hot and very quickly. If it is al- lowed to stand after it is withdrawn from the oven, the beauty and lightness of this composition will be entirely spoiled. From xoto 12 minutes. Seasonable at any time. HORSES AND THEIR DISEASES. 467 LEMON CHEESE CAKES. Mix 1-4 cup each of butter and sifted loaf sugar and melt it gently ; then add the yolks of 2 and the white of i egg, the rind of 3 lemons, chopped fine, and the juice of 1-2 ; i hard biscuit, some blanched almonds, pounded, i spoonful powder- ed coriander seeds, 3 spoonfuls of brandy ; mixed well and put in paste prepared as follows : Eight ozs. of flour, i 1-2 cups of butter, 2-3 of which mix with the flour first, then wet it with' 6 spoonfuls of water and roll the remainder in. OUR OWN CHEESE CAKE. Grate the rinds of 3 lemons and squeeze the juice over 3 sponge biscuits soaked in a glass of cream ; add this to a coffee cup of fresh butter and 3 eggs well beaten ; season with cinnamon, coriander and nutmeg. Mix the whole ingredients thor- oughly and bake in pans lined with a light, thin paste. Lay a few long slices of candied lemon peel upon the top. OUR AUNT'S CHKESE CAKE. Grate the rind of i large lemon or orange, squeeze the juice, sweeten to taste with pounded lump sugar; 2 cups of clarified butter put in when the thickness of cream, 5 eggs, only 3 whites; i tablespoonful of brandy; mix well together, have a good paste and bake in pastry pans. HORSES AND THEIR DISEASES. How TO JUDGE A HORSE. If the color be light sorrel or chestnut the feet, legs and face white, these are marks of kindness. If he be broad and full between the eyes, you may depend pn him as a horse of good sense, capable of being trained to anything. As respects such horses, the more kindly you treat them the better you will be treated in return, nor will a horse of this discription stand a whip if well fed. If you want a safe horse, avoid one that is dish faced. He may be so far gentle as not to scare, but he will have too much go ahead in him to be safe with every body. If you want a fool of a horse, but of great bottom, get a deep bay, with not a white hair about him. If his face is a little dished, so much the worse. Let no man ride such a horse that is not an adept in riding, they are always frisky and unsafe. If you want one that will never give out, never buy a large overgrown one. Parti-colored horses are docile and gentle. AGE OF A HORSE. Every horse has 6 teeth above and below; before 3 years old he sheds his middle teeth ; at 3 he sheds i more on each side of the central teeth, at 4 he sheds the 2 corner and last of the 4 teeth. Between 4 and 5 he cuts the under tusks ; at 5 he will cut his upper tusks, at which time his mouth will be complete. At 6 the grooves and hollows begin to fill up a little ; at 7 the grooves will be well nigh filled up, except the corner teeth, leaving little brown 46 > HORSES AND THEIR DISEASES. spots where the dark brown hollows formerly were. At 8 the whole of the hollows are filled up. At 9 there is often seen a small bill to the outside corner teeth ; the point of the tusk is worn off and the part that was concave begins to fill up and becomes rounding. The squares of the central teeth begin to disappear and the gums leave them small and narrow at the top. FOR TAMING HORSES. Kindly furnished by a gentleman who has had much experience in such matters. Take finely pounded castor and oils of rhodium and cummin ; keep these in separate bottle well corked. Put some of the oil of cummin on your hand and approach him on the windy side ; he will then move towards you ; then rub some of the cummin on his nose. Then give him some of the castor on anything he likes and put 8 or 10 drops of the rhodium on the end of his tongue, and you can get him to do anything you please. Follow this up with kindness, and your control of him is certain. To CURE A HORSE FROM CRIBBING. Arrange the stall so your horse cannot get hold of any thing only his feed trough. Now make 2 rollers the length of the trough, 6 or 7 inches in diameter ; the larger the better, fasten one end in front of the other in the back part of the trough ; when the horse goes to cribbing, he will press his teeth against the rollers and they will turn; after trying it a few times he will give it up. FOUNDER REMEDY. Swab (if stiff) the feet and legs with hot wa- ter, so hot that the hand cannot bear to touch it, but not so hot as to scald. After a short time the legs should be rubbed dry and the horse gently exercised. A correspondent says that he has never known this remedy to fail. Another correspondent says that foun- der in its worst form can be cured by standing your horse all day in water deep enough to come up over his back. Running water is the best. CURE FOR SWEENY. Take a toad, noose a string around his hind legs, and tie it around the horse's mane, so that the toad will hang against the sweenied shoulder over night. By next morning the toad will not only be dead, but dried up like a piece of beef that has hung up to dry a day or two. But if it be not sweeny, it \\illbe alive and in a good condition. HIDE-BOUND HORSES. ---Nitrate of potash, 2 1-2 oz.; sulphate of iron, common rosin, of each 10 drachms; juniper berries, 6 oz.; all in powder; to be well mixed and divided into 12 parts, one of which is to be given night and morning in mixed feed. Or the following powders may be given the following week : Flowers of sulphur, i Ib. sesqui-sulphuret of antimony, 1-2 Ib.; powdered nitrate of potash, 1-4 Ib. Mix and divide into 12 parts, one part to be given every morning and evening in mixed feed. The powders will work on the kidneys and secretory organs. HORSES AND THEIR DISEASES. 469 How TO CURE A CRACKED HOOF. When the hoof is cracked all the way up, cut a notch above the crack in the soft part of the hoofc as the hoof grows off and the notch grows down in the hard hoof, take a rasp and rut the notch nearly through the hoof, and a cure will be effected, as soon as the hoof grows out. CURE FOR RING BONE. Mix 1-2 oz. of odine in a 25 cents bottle of Mexican Mustang Liniment. FISTULA. If the fistula has not been opened, it should be fomented with hot water, as hot as the hand can bear, several times a day, until the tumor points or appears soft. Then a good large opening should be made at the most pending part of the tumor, in order to give the matter free exit. Keep it thoroughly clean by injecting soap and water every day. After using the soap and water, use the following injection : Solution Goulard, 2 ounces; sulphate zinc, i ounce; sulphate copper, i ounce, and dilute acetic acid powder, i pint. Powder the sulphates and dis- solve in the diluted acetic acid and add the Goulard solution. Use this once a day with cleanliness. POLE EVIL, TO SCATTER. Bruise a quantity of the mandrake root and boil it down until thick, then add some lard, and then simmer until proper to make an ointment. Apply every day until well. RKMEDY FOR BOTS IN HORSES. It may be known by the occa- sional nipping at their own sides, and by red pimples and projec- tions on the inner surface of the upper lip, which can be plainly seen by raising the lip. THEATMENT. First give 2 quarts of new milk with i quart of molasses. Give the horse the whole amount; 15 minutes afterwards give 2 quarts of sage tea very strong ; 30 minutes after the tea currier's oil, or enough to operate as physic. The milk and the molasses will cause the bots to let go their hold, the tea puckers them up, and the oil carries them away. GLANDKRS are contagious among horses, and even persons have been known to take it from them. The virus or poison of glan- ders may be for months in a state of incubation in the horse's constitution before the disease breaks out. Of this we have the most positive evidence, and when it does it gives it to all others near or in contact with it. The best and safest way is to burn thoroughly the ground over which the animal has grazed, and per- haps the stable also. EPIZOOTIC. As soon as the disease begins to appear among your horses give each a large dose of pine tar once a week. REMEDY FOR HORSE COUGH. One pint of bran wet with wa- ter; put from 5 to 7 drops of tar oil in bran, stir it well and give to 470 SHEEP AND THEIR DISEASES. the horse twice a day, morning and evening. It is good for dis- temper; in fact, it is good for any kind of cough ahorse may haVe. The tar oil can be had at any drug store. It costs but a trifle. WASH FOR SADDLE SORES ON HORSES' BACKS AND OTHER FOUL SORES. Calomel i drachm and 1-2 pint of water. GRUBS IN HORSES. R. M. Make a strong sage tea, drench the horse until a change is effected ; or beat the leaves and give them at once in some bran or meal : a cup is a dose, or once or twice a week. WORMS. First give the horse as a vermifuge i-i oz. of freshly powdered betel nut put in his food 2 or 3 times a week. 2nd, the best plan is to stimulate the horn forming tissues to increased ac- tion, which can be accomplished by blistering around the pastern and coronet. After the effects of blisters have subsided apply daily to the hoof by means of a stiff brush an ointment composed of tar, soft soap and tallow, equal parts, melted together and stirred till cold. The above is a remedy for worms and for one foot that contracts as much as the other grows. ASTRINGENT POWDERS FOR LOOSENESS. Alum, 1-2 oz. ; catechu, i ounce; opium, 1-4 ounce; chalk, 4 ounces ; ginger, 2 ounces. Usual dose is i to 2 tablespoonfuls per day. If preferred, they can be made into balls with molasses. LOTION FOR TENDER-MOUTHED HORSES. Powdered borax or alum, i ounce ; honey, 4 ounces ; infusion of roses, i pound. It should be used with a syringe. HORSE CORDIAL. One pint compound tincture of benzoin, com- pound spirits of ammonia and sweet spirits of nitre, of each 6 or 8 ounces. Mix and put in closely corked bottles. SHEEP, AND THEIR DISEASES. GRUB OR FOOT-ROT IN SHEEP. Run the sheep, every other day, through dry, fresh slacked lime until a cure is effected. It is a never- failing cure. To PROTRCT SHEEP FROM THE GAD FLY. Which deposits in the months of August and September the egg in the nostrils of the sheep when they are hatched, and the worms crawl into the head of the sheep, and very frequently eat through the brain, and in this way destroy many sheep. As a protection, smear their noses with tar. Lay some tar in the trough or on a board, and strew fine salt on it. The sheep will finish the operation. The tar will pro- tect them, and what they eat will promote their health. A strong decoction or juice of elder leaves squirted up their noses is a HOGS AND THEIR DISEASES. valuable remedy, and to drive any kind of fly worms, and resists putrifaction. THK GAD FLY. These, in the summer months, abound in woody places and attack the sheep while browsing. The moment the fly touches the nostrils they deposit the egg, which soon hatches, and the maggots crawl up the nostrils and enter the frontal and maxil- lary sinuses, and also the cavities of the bone which supports the horns of the sheep. These cavities are all of considerable extent and magnitude, and the thin flexible bones which constitute them are covered with a dense white membrane, upon the mucus secre- tions of which the larvae is supposed to feed. How TO TELL THE AGES OF SHEEP. The first year their teeth are small, the second year the 2 middle ones fall out, and their place is supplied by 2 larger new teeth ; the third year there are 4 larger teeth in the middle, 10 pointed ones on each side ; the fourth year 2 smaller teeth alone remain, one at each end of the range ; the fifth year the whole front teeth are larger ; the 6th year the whole teeth begin to be worn ; the seventh year the teeth begin to fall out and get broken. HOGS AND THEIE DISEASES. How TO PRESERVE PIGS IN GOOD HEALTH AND IN GOOD APPETITES DURING THE PERIOD OF THEIR FATTENING. Mix with the food a few gall-nuts bruised with charcoal. BRIMSTONE FOR CATTLE. It is as necessary for them as salt. FOOD FOR HOGS. Mix with their food the wood charcoal. It adds greatly to their healthfulness. ARTICHOKES AS A FOOD. Are excellent for hogs, sheep and cattle. TO PREVENT HOGS FROM BITING EACH OTHER. Give them COal Ot burnt bones to eat. BLIND STAGGERS IN PIGS. Withhold food from them for several days, give them charcoal and sulphur in small quantities. This disease arises from being fed too high. Sows EATING PIGS. A veterinaria-i in the Prairie Farmer ad- vises a correspondent, to watch the hog the first few days after the pigs are born, if she evinces a desire to eat her pigs, give her an emetic compound of tartar emetic, 3 grains; powdered ipecac and powdered white hellebore of each 8 grains; mix and throw the dose into the mouth of the hog. DRY CHOLERA AMONG HOGS. The best remedy is green corn, when that is nol to be had, use from one to two tablespoonfuls of castor-oil mixed with scalded meal. Give a good feed but not too much. Pour the oil down and make a tempting slop of the meal and sweet milk. FRUITS. How TO RELIEVE HOGS OF LICE. Take 3 or 4 copper cents and nail them to the bottom of the trough in which you feed them, and the lice will leave. LICE ON CATTLE. An immediate and valuable remedy for lice on cows and other cattle, and likewise for pigs, is to wash the affected parts in potato- water or water in which potatoes have been boiled. One application will do. KIDNEY WORM PARALYSIS IN SWINE (Tautun Xaroral). With a light piece of board, strike the hog several times across the small part of the back, several times a day. It has never, it is said, failed. SULPHUR. Mixed with salt, and given to cattle, sheep, horses and hogs, will keep ticks from them. Also put sulphur in the food of fowls, and they will not be troubled with lice. HOG CHOLERA AND BURNT CORN. It is said by a farmer that burnt corn will cure hog cholera. SORE THROAT IN SWINE. This is a swelling of the glands of the throat attended by wheezing, and general weakness of the animal. Indigo is useful for it, a piece as large as a hickory nut mashed up in water and poured down. Once is generally sufficient. To KEEP SWINE HEALTHY. Mix with their food daily, wood charcoal. FKUITS. THE APPLE. No fruit is more universally used and popular, than the apple. When peeled, cored and well cooked, it is a most grate- ful food for the dyspeptic. The best of cider is made from it, and many sorts are used for the table in a cooked or raw state. It forms the most important article of food in the shape of pies, puddings, wholesome and delicious jellies, sauces, marmalades and sweetmeats, and can be used with flour or corn meal for making bread. It can be dried or put away in its natural state for winter use, for pies, dumplings, and many other things, and is considered, when roasted, very strengthening to a weak stomach, It grows in all temperate climates, It is often mentioned in the Bible ; and by Homer, as a valuable fruit in his time. THE VARIOUS USES OF THE LEMON AND ITS FRUIT. It is a native of Asia, and there it grows to the heighth of 60 feet. Not only the fruit, but the whole tree is valuable as medicine. Whether in health or not, lemonade is the safest and best drink for any person. The shortest way to make it, is to squeeze the juice in cold water, or to slice and soak it in cold water, or boil the slices, either way is good. It is suitable to all stomach diseases, is excellent in cases of jaun- dice, liver complaints, inflamation of the bowels, stomach diseases FRUITS. 473 and fevers, against worms and skin diseases, it is a specific. The juice of the lemon is the best scorbutic remedy known. It not only cures, but prevents this disease. If the gums are rubbed with it daily, it will keep them in health, and the daily use of it will keep the nails and hands white, soft and supple, and is far preferable to soap. It will prevent chill blains. If mixed with strong, hot, black coffee with sugar, it is healthful, and is excellent in intermittent fevers ; it will cure neuralgia by rubbing the part affected with a cut lemon ; will destroy dandruff on the head by rubbing the roots of the hair with it; will cure warts. It is a natural remedy, a panacea, and nature is our best physician ; and all her remedies are the best, if we would only use them. LEMON JUICE, TO PRESERVE. Strain the expressed juice through a bag into a glass vessel, then put a small quantity af almond or olive oil into a glass bottle and pour the juice in ; the oil rises to the top and prevents the air from penetrating and spoiling it. The juice is good for rheumatism, scurvy and fevers, and its frequent use will prevent disease. The most healthful of all fruits, except the apple. To KEEP LEMONS FOR LEMONADE. Slice them through when per- fectly fresh and pack the slices in glass jars with a thick layer of fine white sugar between, and they will keep good for i year. To KEEP WATER MELONS AND OTHER Fuurrs TILL CHRISTMAS. Paint the melons etc. with a mucilage that will not rub off, common paste of flour and a little alum will do ; set it away to dry, then paint over 3 times, allowing them to dry each time. Then keep them in a cool, dry place, so as not to freeze. To SAVE FRUIT WITHOUT SUGAR. Put in wide mouthed bottles, and fill up with clear cold water (spring water the better), put them into a vessel of water up to the neck; boil 1-2 hour, tie bladders or oil skin over tight, or cork and seal while hot ; or put them in self- sealing cans or jars ; let them remain till cold. Keep in a cool place. Use as soon as opened. In order to steady them, pack hay around them while boiling. PEARS, A DELICIOUS WAY TO COOK. Take 8 medium sized or 6 large pears, 8 oz. of sugar, i gill of sweet wine, 8 cloves (whole) ; some grated nutmeg to taste, 1-2 of a large lemon, 1-2 oz. gelatine. Peel the pears nicely, then quarter them, lay them in a shallow dish or pan with the cloves, cinnamon or nutmeg, sugar and just enough water to cover them ; set in the oven and stew slowly till tender, but not broken. Take up the pears, leaving the liquor, and put them on a dish for the table. To every cupful of the liguor allow the 1-2 ounce of gelatine, the juice and grated rind of the 1-2 lemon, and wine. Let these ingredients boil quickly for 5 minutes, strain the 474 FRUITS. rather warm liquid over the pears and set them in a cool place ; when cold, serve on a glass dish. NOTE. If a pink color is desired for the jelly, add a few drops of cochineal. BAKED PEARS. Mrs. Stubbs. Place in a stone bowl or dish first a layer of pears (without paring), then a layer of sugar, then pears, and so on till the jar is full ; then put in as much water as it will hold. Bake in oven 3 hours. Very nice. To KEEP PEACHES FOR WINTER USE. Take the soundest and gently wipe off the fur, then varnish it over with gum arabic water ; when this is dry, varnish them over twice more ond set them away carefully, so as not to bruise them. When you wish to use them, the varnish will break off very easily, so you can have ripe peaches in mid winter. FRIED PLUMS. Put i Ib. of plums with 1-2 wine, 1-2 water, a piece of sugar, some cinnamon and lemon peel to the fire and boil till soft, then put them on a plate. Let them get cold ; take out the stone of each plum and put in its place a shelled almond. Now stir a ladleful of flour and an egg with some wine till smooth ; let i 1-2 oz. of butter warm with 1-2 glass of wine; mix this with the said batter; it must, however, be a little thicker than pancake batter, so that too much does not stick to the plums. Turn the plums in this batter, fry them in lard till of a light brown ; strew them with sugar and cinnamon. N. B. Peaches, pears and cantaloupes are prepared in the same manner as the fried apple slices. To DRY CHFRRIES WITH SUGAR. Stone 6 pounds of sour cher- ries, put them in a preserving pan with 2 Ibs. of loaf sugar, pounded and strewed among them ; simmer them till they shrivel, then strain them from the juice, lay them on a hot surface or in an oven that is cool enough to dry without baking them. The same syrup will do another 6 Ibs. of fruit. PEACH LEATHER, Take soft peaches and remove the skins from them, mash to a pulp and force them through a colander. If the peaches are not very ripe, add a little sugar to them. Butter well panes of glass (large ones are best), spread the paste smoothly upon them, set in the sun to dry; when dry on one side, turn it. and when thoroughly dry, roll and keep in boxes with finely powdered sugar dusted over them. Butter strips of cloth and spread upon well sea- soned boards when glass is not convenient. FIG CULTIVATION. 475 DRIED FRUITS. THE CITRON TO PRESERVE OR DRY. The citron should be cut in strips and laid on a clean board, or on dishes and dried in the sun as other fruits. To DRY CITRON OR WATER MELON RIND. Place in the sun to dry after preserving them. Either is an excellent substitute for the im- ported citron, in making puddings and cakes. To DRY FIGS. Make a moderate strong ley of soda and water, then dip the ripe figs in it, and wipe them dry. Make a syrup of one-half pound of sugar to one of the figs; when of sufficient thick- ness, drop the fruit in and let them scald well. Take them up, and place them on a flat dish and stem upwards, place the bottom of another dish or plate, and press them gradually to Hat shapes. Sprinkle them \vith fine sugar, and set in the hot sun with a frame cover, made of very coarse musquito net, stretched over a frame of slats to pre- vent the insects from getting to them, or a frame work of wire gauze. Turn them with a knife when dry, pack them in boxes or jars, with sugar between the layer of figs. If the weather is damp, dry in an oven or stove. DRYING FIGS. Pick the figs when thoroughly ripe, dry them on sacks as you would other fruit, in the sun, four or five days, or until the water they contain is thoroughly evaporated. If there is any dew, cover them over at nights. Then place them in a vessel per- forated with holes, like a colander, and dip them into boiling water for one minute, after which expose them to the sun until the surface water is evaporated, then lay them in wood, tin, earthern or other vessels, and keep closely so as to exclude the air, and cover securely. In this way it is reported figs have been preserved equally to the best imported. The scalding answers the double purpose of killing all insects' eggs and softening the skin of the fruit so that the sugar will come to the surface, as may be seen in imported figs. HOW FIGS ARE CULTIVATED IN FLORIDA. This mode of cultivation will apply in every way to the southern portion of the United States as well as Mexico, where it will grow in almost any kind of soil, and very luxuriantly in a rich heavy soil. But to produce the most valuable fruit for commerce, the tree should grow in a soil of good depth, rich, light and sandy. This will pro- duce a white thin skin of the best quality. Repairing the soil. Before plowing the ground over two or three times to a consider- able depth, till well pulverized, and freed from vegetation , and ex 476 FRUIT CULTIVATION. trasieuiis roots. The figs are propogated from slips, selected with as many joint buds as possible. To form a tree two slips are placed one foot apart, and then joined at the top. The trees if planted in rich soil, should be placed about thirty feet apart, and for poor soil 25 feet distant from each other. The cuttings are planted in the month of March, two in a hole about nine or twelve inches apart at the root end, then gradually bring the top buds to meet just crossing them like an X; then tread in the earth well. The cuttings must be full of buds or eyes, and when about to plant them cut the root end off at the first knot, care being taken not leave any of the pulp in sight, as it will then be liable to be attacked with worms, which will make the tree hollow and sickly. The cuttings are put into the ground within an inch or two of the top, after which the process of crossing must take place. The ground must be trodden within one or two inches of the top, then cover the remainder over with loose earth, which will protect the ends from the heat of the sun. When the trees arrive to the height of a man, cut off the tops to one uniform height and this will cause the tree to branch out. During the youth of the tree, the ground should be plowed up two or three times during the winter or spring, and the space between them may be used to cul- tivate any thing you wish. The system of plowing should be kept up, otherwise the fruit will depreciate in size and quality. To DRY THE OLIVE. Chinese. The Chinese sprinkle them with salt, dry them, and pack them away as herrings are packed. Thus prepared they are not objectionable, and in flavor they resemble the herring. ORANGES EATEN BEFORE BREARFAST. A distinguished physician has said that if his patients would make a practice of eating a good orange before breakfast from February to June his practice would be gone. How TO PRESERVE ORANGES AND LEMONS AFTER THEY BECOME SPECKED. Buy a number of dry and damaged fruit, cut out the specks, peel them in as large pieces as you can, boil them,chop the boil- ed peels fine, weigh them and the pulp, which may be chopped with them, and allow i pound of sugar to i pound of fruit. As the fruit is the most valuable, you need not grudge the sugar. Make a syrup of the sugar, for which you may use a little of the last boil- ing water from the peel ; put in the fruit and boil i hour till it is thick and stirs heavily. Lemons are less juicy than oranges, and require a rather thinner syrup. Use these marmalades either to eat with bread or to make pies or puddings. EDIBLE PASSION FLOWER FRUIT. The small grows in temperate climates as well as in torrid climates. The seeds are enclosed in a pulpy mass, which is of delicious flavor. The large fruit grows in FIG CULTIVATION. 477 torrid zones, and are of enormous size. The pulp is excellent, and much enjoyed. STRAWBERRY CULTURE. Pennsylvania. How to grow strawber- ries properly for home use is a question that has never yet been en- tirely settled to the satisfaction of every one. We believe, however, that most persons prefer growing them in beds, with runners kept off by constant cutting, and then mulch the surface of the soil to preserve a fair amount of moisture. In forming beds there also ex- ists a great diversity of opinion in relation to the distance apart to set plants. I believe in plenty of room when extra fine fruit as well as plenty of it is required. I am aware that some English garden- ers, for the purpose of securing exhibition fruit, set their plants two feet apart in the rows, and the rows 3 feet apart. Others again ad- vocate planting them i foot apart, with 2 feet between the rows; and after one crop of fruit has been gathered, remove each alter- nate plant in the row, thus leaving a space of 2 feet each way be- tween the plants. Of course no careful, neat gardener would think of allowing his runners to encumber the ground for the purpose of securing a large amount of little, imperfect berries. Such a course is always attended with positive loss, and is indicative of sloven- liness. When grown as I have suggested, say 2 feet apart each way, or at most 2 feet by 18 inches, and then carefully cultivated and enriched every year bountifully, I believe that most kinds will live and be profitable for 6 or 8 years. I know the Tri- umphe de Grand in heavy soils will, and the quantity of fruit will annually increase as the plants gets older. An excellent way to apply the manure is to spread it over the surface liberally in the autumn and in the spring fork it under, covering at once with the mulching material. PRUNING BLACKBERRIES. Germantown Telegraph. Persons hav- ing cultivated the new Rochelle blackberry are possessed of suffi- cient knowledge to understand the fact that the longer they allow the caries to remain unpruned the lateral branches are proportionally slender and the fruit smaller. To obtain the largest sized berries and the largest quantity, too, cut back the leading canes to not ex- ceeding 4 feet in length and shorten also the lateral branches. This will be found to increase also tl\e length and breadth of the stool, affording more bearing room, and generally to result in greatly im- proving the crop. It is not too late yet to shorten in where it has been much neglected, as we often see in some of our gardens. In July the young wood, which by that time has grown over the tops of the old, bending canes, should be clipped, especially the lateral branches. It will have the best effect upon the next year's crop. 478 TREES AND SHRUBS. TREES AND SHRUBS. FRENCH METHOD OF GRAFTING. Long a secret. A limb of wil- low, 3 or 4 inches thick, was buried in a trench deep enough to re- ceive it, and at the distance of every 4 or or 5 inches holes were bored, into which grafts were inserted, care being taken to make the bark of the graft and the limb into which it was inserted touch ; the lower part of the graft was pointed and the bark shaved off. The limb and the grafts were then covered with earth, and about two inches of the latter above the surface. In process of time the wil- low limb rotted, and the grafts took root. The different grafts were then dug up and transplanted. WHEN TO GRAFT. Cut last year's shoots in February ; graft from the time the sap runs until the bark sticks in spring. GRAFTING WAX. Liquid. For covering wounds in trees, kept in wide-mouthed bottles, closely corked. It is laid on in as thin a coat as possible with a flat wood paddle. Within a few days it is as hard as stone. There is no better preparation for this pur- pose. It is made as follows : Melt i pound of 'resin over a gentle lire, add to it i ounce of beef tallow and stir it well ; take it from the fire, let it cool a liftle, and then mix with it a tabiespoonful of spirits of turpentine and i ounce of 25 per cent, alcohol. Thealco- nol cools it down so rapidly that it will be necessary to put it on the fire again. Stir constantly; be careful not to let the alcobol take fire. To prevent this, take it from the fire, and when the lumps be- gin to form put it back again, and this must be continued until the mass is similar to liquid honey. To CURE GUMMY TREES. Apply a paste over the parts made of horse droppings, clay and tar. The places should be washed per- fectly clean before the application. ACACIA is supposed to be the burning bush, and the consecrated timber of the tabernacle. THE AILANTHUS AND CASTOR OIL SILK WORMS. The silk pro- duced by the worm fed on the leaf of the alanthus, is considered more valuable than that fed on the castor bean leaf. It takes dye easier, is more durable, it is mere brilliant, smooth and supple. It lasts double as long, it does not easily spot, and washes like linen. The ailanthus is so easily grown that it becomes almost a nuisance, in temperate latitudes, and when dry the wood burns like punk. The silk is coarser than that produced by the mulberry leaf. It grows in China and Japan. It puts up a considerable number of shoots, and the seeds are blown about by the wind. IN PLANTING OUT APPLE TREES. Have an eye to dry rising ground, sheltered from the northern and southern winds. TREES AND SHRUBS. 479 NUTRICIOUS PROPERTIES OF APPLES. It has been found from careful analysis, that the apple contains a larger amount of phos- pcrous or brain food than any other fruit or vegetable and on this account they are very important to sedentary men, the action of whose livers are too sluggish, to eliminate effete matter, which if re- tained in the system, produce inaction of the brain, and indeed of the whole system, causing jaundice, sleepiness, drowsiness and trouble some diseases of the skin. THE CUSTARD APPLE. Is like a thin rough bag, acocoanut full of custard, and such a custard no cook ever yet achieved. Is eaten with a spoon. THK BANANA. Grows easily from the suckors, and according to Humbolt, is 33 times as prolific as wheat and 44 times as prolific as the potato. BANANA TREES. Every family should have them for their own use in the land of fruits. They will grow from suckers easily. PLANTAINS. Can be cooked like apples, or sliced and fried in fat or oil. IN JAVA. I saw them fried in cocoanut oil. The plantain is twice larger than the banana; with the pine apples, they both nestle in the green borders of large or small forms. THE BANANA is a thoroughly tropical plant. When planted on plantations, the stumps are planted from 6 to 10 feet apart each way. In tropical and semi-tropical countries they grow with scarcely any care if the roots can have access to water. They bear in ten months from planting, one bunch of fruit to each tree. Planted in holes 18 inches deep, 10 feet apart, which is partly filled with rubbish and then with earth in which the stubble is set, and the soil pressded firmly in. BEEF SUET TREE. Grows on the Mississippi river, with scarlet acid berries about the size of red currants, but much richer in taste, and much cherished; grows in continued clusters, and should be grown in California. THE HORSE CHESTNUT. The French make a starch of it. THE OLEANDER. The wood, the leaves, flowers and bark are poisonous, Children have been seriously, if not fatally poisoned from sucking the flowers. An infusion of the leaves will kill insects and the bark rats. Farmers in Bermuda are under the impression that the plant poisons the grass, and animals are killed by eating it. Perhaps the dead leaves fall on and among the grass and are eaten with it. In Bermuda they use the oleander to form hedges. How TO PLANT AN ORANGE GROVE. Treatise on orange culture, For your prospective orange grove remove all roots and stumps, thoroughly plow and harrow the same. Lay off the rows and set 480 TREES AND SHRUBS. out your 3 or 4 year-old sweet seedling orange trees, procured from any nurseryman, 20 or 26 feet apart each way. Plant 50 or not more than 100 sions, as you cannot for several years do justice to any more. You can add to these by seedlings of your own grow- ing, as you should save and plant every seed from good oranges that comes into your possession. When buying your seedlings see that they are thrifty, free from insects, and are the owners of good, fibrous roots. Do all your pruning at the time of transplanting, cut- ting away sufficient top to create a balance between the top and roots. October and November may be considered the best months for the removal of the trees, as it is the commencement of a resting period for all of the tree that is above the ground. If the spring planting is preferred, February and March are safe months, and the trees will do very well. Plant no other trees between your orange trees. Set your trees at least 1-2 an inch higher than they were in the nursery. More damage is done by setting trees too low than by all or any other causes combined. MANURE FOR ORANGE TREES. After having made the hole for the trees to be planted in, take some wood soil, such as consists of rotten and decayed wood or leaves or well rotten composts, consisting of dirt, lime, leaves and road or lot scrappings (no fresh animal manure), and deposit about a bucketful or two in each hole, and plant the tree on top ; or, which we consider a better plan, set the tree in the hole, and cover the roots with the above manure, shaking the tree while throwing it in, and finish with the original soil on the top. There should be no manure on the surface, where soil is naturally strong; it is sufficient to cover the roots with the top soil taken out of the hole on top, and on this spread from 2 to 3 quarts of lime (slacked). After planting we would advise you to mulch under all circumstances. Salt mash grass is the very best material, next fine straw, dead weeds, &c. Burnt oyster shells will answer the purpose where lime is desired. After having been applied for some time, and when weeds commence to appear, incorporate it lightly with the soil with a hoe, then mulch. THE TEAR is also a wild fruit, growing wild in Europe, and is culti- vated in all temperate climates. In China they weigh from 8 to 10 pounds, but are comparatively insipid and of coarse grain. Useful in culinary purposes, well spiced and sweetened with sugar. I have tasted them there, but found them rough and too dry to eat without the aid of foreign ingredients after being exposed to a toasting heat for some time. Of this most delicious and almost matchless fruit, there are more than 200 varieties. More than 2,000 years ago it was known to the Greeks and Romans. AVACATA OR ALIGATOR PEAR. The latter being a corruption of TREES AND SHRUBS. 481 the true name, being called so by the negroes of the West India Islands. It is the only fruit that cats will eat. In Brazil it is eaten with wine and sugar. In the West Indies with pepper, mustard and vinegar as a vegetable. PERSIMMONS, THE KIND. Of this fruit we have any quantity and different kinds all over the Southern and Western States, but are not so large by a great deal as those in China, but are equally as de- licious, and can be had without money and without price, so great is the yield. They are left to dry on the trees, and in January and February are dry, granulated and sweet. I have seen the deep yel- low and green persimmon of China summer and autumn, both equally good ripened in lime artificially, some measuring 8 inches in circumference. Our own persimmons are valuable for making winter beer, which I have tasted equal to delicious wine. The bark of the tree is good in making black die for woolen goods, and that or the green fruit is a most useful and valuable astringent in making throat gargles and in diarrhea. THE COCOANUT TREE ITS VALUE. Furnishes the inhabitants of the tropics with bread, water, and wine vinegar, oil, honey and su- gar. From its leaves, shells and husks of the fruit they obtain threads, clothes, vases, cups, baskets, paper, boat sails and ropes. How could these people live without the cocoanut tree ? THE COCOA grows from 15 to 20 feet high, and may be easily seen from a distance by the yellowish green leaves. Should be planted 12 feet apart, and when first planted, should be protected from the sun by a plantain leaf. Three years after planting the trees yield, and thereafter require but little attention. The nuts or fruit grow directly from the the under branches. The pulp from which the seeds are taken is white, and makes a deliciously refreshing drink, called cocoa wine. To PLANT PEACHES. In October excavate a bed of earth 5 inches deep, place in the stones and cover with earth 2 inches deep, and in winter, to prevent freezing, cover with pine boughs, stalks or straw. In the spring, as soon as the stones begin to open with the swelling kernel, open the bed and plant the kernels in rows, 4 1-2 feet apart and distant 4 inches from each other. The stones that have not been opened, may be cracked with a hammer and planted in the same way. Plough and cultivate the seedlings until "budding time," which will be about the loth of August, or earlier, according to the latitude. Take buds from thrifty orchard trees, 3 or 4 years old, cut the buds i inch long, having an eye in the middle. The husk will easily cleave from the wood, and the bud without the wood is best. Slit the seedling close to the ground and insert the bud and secure it by wrapping round it strands of Russia mat, twine, or any 482 TREES AND SHRUBS. convenient loose wrapping material. In a few days the bud will ad- here to the wood, and the wrapping can be removed. Early the fol- lowing spring cut off the seedling near the bud (about 1-2 inch above the bud), then for 6 weeks keep the stump clear from suckers. In the fall or following spring, plant the seedling, now become a Iree, to the same depth as they stand in the nursery, and from 15 to 20 feet apart. In all cases, peach trees should be planted when of one season's growth. When heads are forming, carefully prune, so as to form a low head and cut off useless branches. Pruning^is best done in spring. Shortening one half of the growth of the zd and 3d years after pruning and keeping the inside of the trees clear of use- less growth, is all that is required in the way of pruning before the trees commence bearing. NOTE. The borers, which enter the body of the tree, or a little below the ground, must be removed with a knife from year to year. Peach trees grow on corn land and require about the same cultiva- tion. No manure is required until they have borne one crop. Wood ashes, bone dust or guano is good. TANSY AND PEACHES. I remember seeing a clump of peach trees of greater altitude, and more spreading than usual; the fruit was deli- cious, both free and cling stones. A large damask rose bush grew as tall as the trees, and the flowers hung in beautiful clusters from the top, which, in my young eyes, were more beautiful than their sisters which were tangible to me ; how I coveted those bright roses. This was in the rear portion of the garden at my great-grandmama's. I remember the surroundings. At the foot of those trees grew a per- fect carpet of ground ivy, and hard by, large beds of tansy, feather few, rue, camomile, lavender, and wormwood. Now why did those trees continue to flourish and bear good fruit so long ? They could not have been less than 50 years old, for all the immediate family was dead, while my blessed grandmother survived to smile on her 4th generation through the vistas of ninety winters. THE PEACH is derived from the small, bitter fruit, which grows in its natural state in Russia. The parent fruit posesses no poisonous properties. THE QUINCE. Grows wild in Asia, but more particularly in the western part, among the Ural Mountains and in the neighboring parts of Europe and Asia. TABLE OF DISTANCES, at which trees, etc., should be planted: Standard apple trees 20 to 30 feet each way ; dwarf varieties of apples 8 to 10 feet; standard pear trees 20 feet; dwarf varieties of pear 6 to xofeet; standard cherry trees 20 feet; dwarf varie- ties 10 feet; peach, plum, apricot 12 to 20 feet; gooseberries, raspberries, blackberries 3 to 8 feet ; grape vines 5 to 8 feet. TREKS AND SHRUBS. 483 BIDDING THE ROSE. This can be performed at any time when both stock and bud are in proper condition. The bark of the stock must peel freely from its woody foundation in order that the bud may be successfully inserted. It is not necessary that the bark of the bud should peel, but a thin slice of the wood can remain at- tached to the bud and be successfully introduced and propogated; but the best condition with an experienced operator, is when the bark is separated from the wood, all except a very small portion pro- jecting up into the rose bud; this allowed to remain, and the bark and bfld inserted in the usual way. Usually the budding of the rose is performed to the best advantage from April till July inclusive, but if the shrub is growing freely, the bark is usually in a condition to peel and then budding can be performed with very certain success. ROSE BUDS TO PRESERVE. A German way. To keep fresh during the winter, first cover the recently cut stem with wax, and then placing each one in closed paper cap or cover, so that the leaves do not touch the paper. The cap is then coated with glue, to exclude the air, dust, and moisture, and when dry.i t is stood up in a cool place. When wanted for use, the bud is 'taken out of the cup and placed in water, after cutting the ends, when the rose will bloom in a few hours. THE ROSE. The rose is emblematical of everything beautiful, pure and delightful poetic image of purity and innocence. Among the ancients, the emblem of joy, and love, and prudence. It requires two hundred roses to make i oz. of the attar. LEAVES OF THE TEA ROSE are valuable in flavoring tea. TEA is raised in Brazil from the seed, which is preserved in brown sugar. Can be transported to any part of the country. It is planted in beds, then like the cabbage plants, transplanted to the fields. Set about five feet apart. Kept clean by the hoe and plough. Pruned to about four feet high. Bears in three years. TREES, THEIR USE IN PROTECTING ANIMALS FROM THE HEAT. Shade trees should be in every pasture, near every barn and by every watering place, under which animals may screen themselves from the heat of a summer's sun. The milk will be better as well as the flesh and fleece of the animals. FRUIT TREES. Boil one tablespoonful of borax in a pint of water. Paint the stems of the fruit trees with the liquid. This will destroy the green fungi, and prevent insect life from forming in the bark, and make the tree healthy. WOOD ASHES. For fruit trees. Sprinkle some on the tops and limbs when moist with dew, then cover the ground with ashes at the roots. It forms an excellent manure. 484 THE VINEYARD. To PREPARE NAILS FOR WALL TREES.--These should be of cast iron if they can be obtained. Before using, they should be heated redhot, and then thrown into cold linseed oil. This gives them a varnish which preserves them from rusting and prevents the mortar of the wall, from sticking to them when they are drawn. COMPOSITION FOR WOUNDS ON ROSE BUSHES. 5 parts pitch, i part each resin, beef tallow, beeswax. These should be mixed in a small boiler, and dissolved over a slow fire; apply it to the wounds with a brush, and it will heal them as well as prevent them from dying. THE VINEYARD. AVERAGE production of the grape per acre, 8,000 pounds. TENDRIL OF THE GRAPE. Its taste, while green, is a true index to what kind of fruit. The taste of the seedling may be used in the same way. To PROTECT GRAPES FROM WASPS. Plant near the grapes some yew trees, and the wasps will prefer the yew tree berries and will wholly neglect the grapes. BLEEDING IN VINES. Work together i part calcined oyster shells beaten to a fine powder in a mortar and 3 parts cheese until they form a sort of paste. This mixture is to be spread into the pores of the wood, when bleeding takes place, by means of the thumb and finger. A second application is sometimes necessary. MILDEW ON GRAPES. As soon as the leaves are fairly out of the buds apply flowers of sulphur, and again when the stems are formed and the blossoms are fully open. No mildew will occur as the sulphur enters among the circulation of the plant. KEEPING GRAPES. In cutting the grapes leave the bunches at- tached to the branches that bore them ; sharpen the points of the branches where they have been detached from the parent stem and run them a couple of inches into mangel wortzel beets; then lay them on a shelf of the fruit room and allow the grapes to hang over the shelf, where they can be cut as required. They will keep plump all the winter. THE GRAPE is an important branch of rural economy, and should have a sunny exposure. There are more than 1,500 varieties of the grape. It should never be planted in a moist soil. THE history of the grape is as old as that of man. All varie- ties of the wine grape came originally from Persia. The Mus- cat and Hamburgh, the most popular when dried, forms the rai- sin of commerce, and produce the finest of wines. KEEPING GRAPES. They should remain on the vine until the end of November, taking care to supply them with plenty of air and a VINEGARS. 485 little fire for an hour or two every day when the weather is damp, but no heat should remain in the flues at night. After that month they should be cut. Carefully wrap the bunches in paper and sus- pend them in a dry room moderately warmed. They will remain fresh till the spring. GRAPES TO KEEP. Chinese method. Cut a circular piece out of a pumpkin or gourd just large enough to admit the hand, remove the inside, put the grapes in, and press the piece back firmly. Keep the pumpkin in a cool place. GRAPES FOR WINTER USE. Take ripe grapes, pick off from the stems, wash them perfectly clean, place in jars and cover with mo- lasses. After two or three days seal over and tie up tightly. For mince pies and seasoning in winter they are delicious. To PRESERVE GRAPES WITH PAPEK. First pick off all unsound or unripe grapes and lay the clusters in an empty room on papers till dry, for in all packages some will be crushed and dampen oth- ers ; then any empty crate will do to pack them in. First a layer of grapes, then a thickness of paper, so as to exclude the air and keep them separate, then grapes, then paper, and so on till you have 3 or 4 layers -no more than 4. If the box is to hold more, put in a partition to support the others that are to be packed. VINEGAKS. HORSERADISH VINEGAR. Into a bottle put 1-4 Ib of powdered horseradish, i ounce of bruised shalot, i spoonful of cayenne, i quart of vinegar, which shake every day for a fortnight. After steep- ing thoroughly, strain and bottle, and it will be fit for immediate use. It is an agreeable relish to cold meats of any kind. In Octo- ber or November the root is then in its highest perfection, and the vinegar should be then made, and should be closely corked after and when not in use. CIDER VINEGAR. Take it from the press and pour it in a cask, and let it remain in a warm place with the bung out, and in 6 or 8 months the vinegar will be excellent. Should the cask leak, stop the crack with tallow or dry rye flour. CIDER VINEGAR No. 2. To each gallon of cider put a pound of white sugar, and let them steep together well and ferment for four months, and a strong and well colored vinegar will be the result. ESCHOLET, OR GARLIC VINEGAR. Clean, peel and powder 4 ozs. ofshalots, or half the quantity of garlic, in the season when they are young and tender and not acrid, steep them in a quart of the best vinegar and bottle for use. STRAWBERRY VINEGAR, Take the strawberries that are fresh and 486 VINEGARS. ripe, tie a thick paper over over the mouth of the vessel in which they are placed and mash them and let them remain 3 or 4 days, then place them in a jelly, or linen, or flannel bag, and suspend them over a vessel, so that it can drain freely without pressure. Measure it after straining, and for every quart of juice put 1-2 Ib. of refined sugar coarsly powdered; when nearly dissolved, stir the syrup over a clear fire, and after it has boiled 4 or 5 minutes, skim it thorough- ly Pour it into a clean stone or china jug or pitcher; cork slightly for several days or it may burst, then cork tightly in 4 or 5 days place in a cool dry place. A spoonful or two in a glass of water makes a delightful summer drink and is valuable in cases of sick- ness, and is much relished by invalids. BLACKBERRY VINEGAR, can be prepared in the same way that strawberrry vinegar is prepared, and makes a most delightful sum- mer drink by mixing it with water ; seasoning sauces, etc. RASPBERRY JUICE. Crush well some ripe raspberries and keep them overnight in a jar in a cellar; next day squeeze the juice through a cloth ; allow i Ib. of sugar to i Ib. of juice. Put the liquid to the fire, and after skimming it well, boil it till clear. This will be done in 1-2 hour. When cool, bottle and ccrk it well. Tie up and keep in a cool dry place. CHERRY VINEGAR. Take black cherries, pick off the stalks, crush them in a mortar and treat them like raspberry juice. RASPBERRY VINEGAR. Mrs. E's. Recipe. Put 3 pounds of the fruit and i pound of sugar in a porcelain kettle and mash them well together; cook the juice for 20 minutes, then stir in 1-2 pint of cider vinegar to every pound. Give it one boil up and strain it. When cold, bottle and cork it. This keeps well, but does not have the ex- quisite flavor of the fresh fruit the other has. I have tested both for years. Strawberry, blackberry and raspberry vinegars are made alike. CRAB APPLE VINEGAR. Lay ripe crab apples in a heap to sweat, then throw away the stalks and decayed fruit ; mash the apples and express the juice. A cider or wine press would be useful for this purpose. Strain it, and in one month it will be ready for use, and is the best simple substitute for lemon juice that can be found. VINEGAR FROM THE LEES OF SPIRIT OR WINE CASKS. From what- ever substance vinegar is produced, it advances more rapidly if put in a cask. Put the lees into a cask or stone jar reserved for the pur- pose, when you have a sufficient quantity, boil the whole briskly for 1-2 hour, skimming it well, and then return it to a clean dry cask, and to every gallon of vinegar put a pint of best white wine vinegar and a few leaves of curled mustard. Stop the cask, and in i month the vinegar will be good. VINEGARS. 487 VEGETABLE VINEGAR. Have ready a jar, keg or barrel and when ever you have scraps of fruit, raw, dried or cooked, or vegetables, throw them into this vessel, put boards or weights over it when it ferments and strain off the liquor into bottles ; put in the sun. Syr- ups, preserves, sugar, etc., left from meals, can be used; paiings and cores of fruit also. The vinegar is pure and good. N. B. Vegetable vinegars are wholesome and nearest in nature to the qualities of the stomach juices, which perform the offices of digestion, and hence, ordinarily, they must promote and aid diges- tion. Tickles, when made with vegetable vinegar, are wholesome. OUR SISTER'S RASPBERRY VINEGAR. Mix i quart of fresh rasp- berries with i quart of vinegar, put in the fruit for 3 mornings ; strain it before adding the fresh ones. The fourth day press the juice in, straining it, put 1-2 Ib. of sugar to every pint of juice and stir it well till dissolved. Put it into pint bottles and cork tight. This is a fine beverage with cool ice water in summer, and very grateful to the sick CELERY VINEGAR. Pound 1-2 pint of celery seeds and mix them in a quart of cider vinegar with a few mustard seeds and a teaspoon- ful of sugar. Shake it often and strain it off in 20 days for use. This is healthy and decidedly agreeable. TOMATO VINEGAR. Take as many tomatoes as you may design to use and quarter them, leaving the bottoms undivided ; rub enough salt over them to taste, then put them in a wide-mouthed jar in a cool oven or stove, or by the side of a warm fire-place for 48 hours, then add i or 2 bruised cloves of garlic. Some cloves, mace and nutmeg, all beaten ; 1-2 pint of white mustard seeds pounded in a mortar and pour over all the amount of vinegar desired ; let it be boiling. Tie a bladder over the mouth of the jar and let it remain 6 or 7 days by the fire. Should be shaken well every day. Strain the liquor without pressing it, let it stand until quite clear, then bot- tle it tightly, and use the sediment for the present. The juice is a sub-acid, and is a great improvement to dishes. WATERMELON VINEGAR. Take all the internal portion of the melon and scrape the rind to obtain all the juice ; then carefully strain and pour into jugs with small glass bottles in their mouths ; set the jugs in the sun, and in time you will have a fine-flavored, clear, strong white vinegar. The vinegar at a certain stage will be very bitter, but when perfected, loses this, and acquires a true vine- gar taste. To STRENGTHEN VINEGAR. Expose a vessel of vinegar to the cold of a very frosty night ; next morning ice will be found in it, which, if thawed, will become pure water. The vinegar being freed from 488 VINEGARS. so much water, will consequently be more acid than before, and the vinegar may thus be frozen again and again, until it becomes of the desired strength. DR. NIE'S VINEGAR. Add to each gallon of syrup composed of i 1-2 pounds of sugar to i gallon of water, i gill of yeast. Keep in a warm place 3 or 4 days, then draw in refining casks ; allow to each gallon i ounce of cream of tartar. When the sweet taste dis- appears draw off and bottle tightly. LEMON VINEGAR. Allow 5 quarts of vinegar to 3 dozen large lemons, 5 ounces of garlic, a teacupful of horseradish, i spoonful heaped of mace, i dessert spoonful of cloves, 1-2 tablespoonful ot pounded red pepper, i large coffee-cupful of white mustard beaten in a mortar, or the whole seeds ; then with a piece of glass or grater rasp off the rinds of the lemons, then nearly cut the lemons in two with a sharp knife, then press the salt into them with your fingers, then lay them on a pewter dish and cake the salt over them, then set them in a luke-warm oven, taking them out several times until the moisture is dried up into the peels and the fruit hard, but not scorched ; then add the garlic peeled and the horseradish cut small and thin, and let them remain in the above till all the juice is dried up. As soon as the salt is melted add more, and press it in ; then into a porcelain or copper kettle pour the vinegar with the pounded spices and the nutmegs, a large spoonful heaped, cut in small pieces, add the beaten mustard and pepper in muslin bags. When these have boiled together in the vinegar sufficiently, pour vinegar and all the ingredients boiling hot over the lemons, cover the vessel perfectly close, shake it well every day, and let it remain by the stove or fire for a full week; then keeping as close as possible, let it stand for several months to take off the bitter, then bottle it ; but before doing so, it must be strained through muslin or paper pulp two or three times. When freed from sediment entirely, add 31-2 pints of vinegar boiling hot to the remaining ingredients. When it becomes a month or two old it is nice for hash, fricasses, &c. It is nice to eat with fish, fowl, game or any fresh meat. HONEY VINEGAR. Put i quart of clear honey in 2 gallons of soft or filtered water; let it stand for 20 days in a warm place, and the vinegar will be good. CAYENNE VINEGAR. Put 1-2 pint of spirits or i pint of cider vinegar into a bottle with 1-2 ounce of cayenne pepper, and let it steep for a month ; then strain off and bottle for use. Used sparingly, it is excellent seasoning for soups, sauces and cold meats. CHILI VINEGAR Pound or halve 50 red California Chilies and infuse them in a pint of strong cider vinegar for a fortnight. VINEGARS. They will then be ready for use. It is an agreeable relish to fish, with a little melted butter, as many cannot eat them without vinegar and cayenne pepper. GOOSEBERRY VINEGAR. Mash a peck of fully ripe gooseberries in a vessel with a mallet, then put in 6 gallons of milk-warm water, and let it stand for a night and day ; then strain through a sieve and put in 22 pounds of sugar and mix it well; put it in a g-gallon cask, which, if not full, add more water. Let the mixture be stirred from the bottom 2 or 3 times a day. To PRESERVE SPICED VINEGAR FOR PICKLES. Take 3 or 4 small bowls of long pepper, 4 ounces ot black pepper, 3 ounces of white pepper, 4 ounces of allspice, 4 ounces of ginger, 4 ounces of cloves, 4 ounces of mace, 4 ounces of garlic, 4 ounces of mustard, 6 ozs. of horseradish (either cut in pieces or rasped), 4 ounces of shalots, and 3 ounces of capsicums; put them into a stone jar (either new or one used for pickling) with a quart of the strongest cider or perry vinegar; stop the jar closely with a bung, cover that with a bladder soaked with the liquor, set it on a trivit by the side of a fire 3 or 4 days, shaking it well 3 or 4 times a day. By pounding the spices half the quantity is enough, unless the quantity of the fruit be doubled ; the jar being well closed and the infusion being made with a mild heat or set in the hot sun for 4 or 5 days ; and here is no loss by evaporation. If several kinds of pickle are to be prepared, to all of which the above spices are suitable, a larger quantity may be prepared at once and used as occasion requires. SPICE VINEGAR. To 15 gals, of wine put 4 heaping tablespoon- fuls of cinnamon, 8 tablespoonfuls of black peppercorns, 4 nutmegs, crushed to powder ; when all these are ready, put them into a bag and boil them 2 or 3 times in 12 pints of cider vinegar, then boil the same quantity of choice wine, then half fill a barrel, which may grad- ually be filled up with a little wine, a little sour if convenient ; stop it and let the wine make. ON SOUTHERN PLANTATIONS, to promote the health of the slaves, each used for his dinner a portion of pure cider vinegar, and not that which was patented. Undertakers on railroads find that the use of pure apple vinegar with water, as a beverage, daily, and with their food, promotes health by keeping off summer diseases and malarious influences. AN EXCELLENT HOME VINEGAR can be made by simply putting the peelings and cores of fruit in a vessel, standing in a warm place, when ever you have them, or cutting up small ripe apples which are too small to be used otherwise, and add them. The vinegar will be good without costing a cent. A small portion of water should be added to increase fermentation. 490 PICKLES. COLD WATER VINEGAR. To 6 gallons of rain or soft water add i gallon of molasses, 1-2 gallon hop yeast; set the cask in a warm place and stir it thoroughly once a week for several weeks, when you will have an excellent vinegar. Paste or nail a piece of thin cloth over the bung hole to keep out the insects and dust. VINEGAR. Hippocrates employed vinegar medicinally, and Moses mentions it nearly 1500 years before the birth of Christ. The Israel- ites, Greeks, Romans and Carthegenians used it extensively. PERRY VINEGAR. Put a number of pears, say 30 or 40 Ibs. in a tub, pour water over them and leave them for 3 days to ferment. Repeat this every day for a month, when you will have good vinegar, pour off into a cask. Apples may be done so also. PERRY OR PEAR VINEGAR is prepared from the pear in the same way that vinegar is prepared from apple cider, but it is far richer and much better for keeping green pickles and mangoes, giving them a mellow and crisp taste ; and mixing apple cider with an equal por- tion of perry, makes a cordial, equal to the most delicious wine. GENERAL REMARKS ON PICKLES. Large stone jars are the proper vessels for large pickles. Glass bottles with wide mouths do for small pickles, such as cherries, currants, nasturtiums, button onions, &c. Salt and vinegar which enter so largely into the composition of all pickles, act on the lead that is used in turning copper pans and dissolve the lead used in glazing earthern jars, and ought to be avoided. A bell metal skillet or kettle is good for holding vinegar, but a stone jar on a hot hearth, is best. As jars of pickles are frequently opened, and as the air is always injurious to vinegar, which is apt to lose its strength by exposure, and become torpid, so small jars of a quart or half gallon are preferable to large ones. Some housekeepers, put each kind of pickle in one large jar, and fill up the smaller ones from it as needed for present use. Each jar should be covered with leather or a bladder tied firmly over the mouth and kept perfectly dry. Each jar should be labeled so that the housekeeper can see at once what it contains without being needlessly opened, and those that are for present use should be put by themselves. The pickles should be taken out with a wooden spoon or fork, and should hang over the pickle jars, as spoons of metal injures the vinegar, or an earthern bowl with a stout handle is very good. No more should be taken out than is likely to be eaten. If left, it is best not to return it to the jar. Cover up and keep it for the next meal. Pickles should be kept in a cool and dry place, but sunned occasionally. Vegetables intended for pickling should not be too PICKLES . 491 ripe, but sound and firm and gather very early in the morning, and on a dry day, guarding against letting them fall or getting bruised in any way. Gather them with the stem, else the juice will exude and the article wither. They should be carefully culled and wiped with a dry cloth, very clean and soft. Do not wash them unles they are to be scalded or steeped before pickling, and even this is better to be let alone, for the pickles are observed to spoil the sooner by it. The purest, best, and strongest vinegar, whether wine or cider, should be used and full quantity to more than cover the whole contents of the jar. Let your articles used in pickling be done sufficiently to be tender and wholesome, and not lose their crispness and brittleness. Let them be just done through, let it be by simmering, pouring, or boil- ing the vinegar, or in whatever way managed. In obtaining a good color health is often left out of the question or sacrificed to please the eye. The beautiful green, so brilliant and so much admired in pickles, is produced artificially by verdigris, formed by boiling them in brass, or untinned copper kettles, or by adding pieces of brass or copper to the boiling vinegar, though as often detected as denied. This green color is poisonous and permeates the whole fruit. A good green color may be obtained by placing vine or cabbage leaves several thicknesses over boiling vinegar while scald- ing the fruit; it is green enough. A small portion of potash will promote the much admired color, while it weakens or destroys the acid of the vinegar. The fruit may be scalded in alum water, after being taken from the vine, before putting them in scalding vinegar, then soak them in clear water for a few hours; it toughens and makes them more crisp, then scald them in strong cider or other vinegar, before putting them in the spiced liquor. If a red color is desired put in a few grains of cochineal. Vinegar may be allowed to simmer but never to boil, as in boiling a large per cent, of the fomented liquors escapes. Cold vinegar becomes thick or ropy it added to fruit which requires boiling or more spices. But radish pods (which should be very young) and nasturtiums, onions, young pods of green pepper and similar articles being of a pungent nature, require no spices nor boiling, but may be gathered and put in cold vinegar until the jar is full, when it should be closed tightly. Spices seem to mellow and conteract, and refine the sharpness or acidity of pickles. But they should be selected and used to suit the quality of flavor of the vegetable which is to be pickled. Such as cauliflower, cucumbers, indian pickle, cabbage, &c., requires a good portion of spice. But if the spices are cooked in a vessel, and steeped in the best cider, wine, or pure vinegar on a hot hearth, a small quantity will do. 492 GARDENING. If pickles are required at a short notice, they should be parboiled in a very strong brine of salt and water, but the color is not good, and the brittleness is injured. It is an easy way, more wholesome, and by many esteemed the most profitable. Garlic, in any quantity that you may desire, may be peeled, sliced, and laid in brine for three days, of salt and water, then put in the sun to dry to be ready when wanted. Long peppers may be prepared in the same way. GAEDENING. THE LENGTH OF TIME, WHICH GARDEN SEEDS RETAIN THEIR VI- TALITY. Parsnips, rhubarb, or any thin, scaly seeds i year. Bal, basil, beans, codroons, carrot, cress, Indian cress, lavender, leeks, okra, onions, peas, pepper, rampion, sage, salsify, savoy, scerzancra, thyme, tomato, wormwood, and small herbs 2 years. Artichokes, asparagus, corn, salad, eggplant, endive, Indian corn, lettuce, mari- gold, marjoram, mustard, parsley rosemary, spinach, tansy, borage, borecole, Brussel sprouts, cabbage, cauliflower, radish, sea kale, tar- ragan, turnip 3 years. Beet, celery, cherville, cucumber, dill, fen- nel, hyssop, melon, pumpkin, sorrel, squash 5, 8 or 10 years. THE best evergreen hedge plant for protecting grapes and dwarf pear trees, is the American arbor vitae. A TIMELY HINT. In transplanting tomato, cabbage and tobacco plants, prepare a vessel of manure water and thicken to the stiffness of mush by stirring in rich garden mould; dip the root of the plant in this paste before setting it in the ground, press the earth firmly round the root and sprinkle with manure water. CLAY SOILS need lime, ashes and light composts, such as contain straw and partially decayed cornstalks. Black, moist soils being cultivated, are generally exhausted of lime and silex. They need composts, containing sand and lime in the form of plaster, slaked lime or super phosphate. Light sandy soils need well worked com- posts containing a large share of muck and manure. .It should cover the ground 4 inches deep. PRUNING A SUCKER TOMATO. Pinching out the shoots, except the 4 main branches, will improve the size and increase the number of the fruit. These main branches had better be fastened to stakes, or laid on the ground. THE ELDER BUSH or leaves, if scattered on cabbage, cucumber, or any vines, vegetables, or fruit trees, will cause the insects to leave and will drive off the potato bug also. DILL AMONG CABBAGE. It is said, that dill, if planted among cab- bages, will drive away insects and worms that are destructive to them. GARDENING. 493 To GUARD CABBAGES FROM DEPREDATIONS OF THE CATERPILLAR. Sow with hemp all the borders of the ground wherein the cabbages are planted, and although the neighborhood be infested with cater- pillers, the space inclosed with hemp will be perfectly free and not one of them will approach it. PRESERVATION OF CABBAGES. Cut them so that they may have about 2 inches of stem left below the leaves ; scoop out the pith as far down as a small knife will reach, then suspend it by means of a cord, exactly perpendicular, but in an inverted position and dai- ly fill up the hollow part of the stem with clean cold water. It is stated that by this method, cabbages, cauliflowers, brocoli, celery, etc. may be preserved. RHUBARB prefers a light, rich soil. The ground should be heavily manured every year. It may be forced, and that which grows in pots is more delicate than that grown in the air, if forced in winter and spring. It is one of the best and most certain apperients in in- fancy, constipation and summer complaints from its astringency, for it is both a tonic and astringent, so good in infantile diseases attended with imperfect digestion and irritations of the intestinal canal. CALINAC. This valuable vegetable is yet but little cultivated by our gardeners. They, when the roots are boiled tender, are a great improvement to soups, meat-pies and skewered meats, or the roots are scraped, cut in slices and boiled soft, in milk with a little salt and serve hot in butter. OSAGE ORANGE SEED. Sow them in drills and cover 2 inches deep in the fall season. OXALIC ACID AND SEED. Soak them in a solution of oxalic acid for a day or two, till they commence to sprout, then take them out and plant them. It is said that by this process seeds 40 years old have been known to germinate. ROSES FROM SEED. To raise roses from seed, take the seed when fully ripe, separate them from the pulp, mix them with moist sand and put them in a little box or flower pot ; then put them in the cel- lar, taking care that they are kept moist all winter and from freezing. In the spring sow sand and all in a common hot bed, and when the plants are about an inch high, transplant then till well rooted. FARMING OR GARDEN TOOLS, when not in use, should be thorough- ly wiped and then oileid or greased with anyting that contains no salt. How THE SANDWICH ISLANDERS GROW WATERMELONS. They plant them in the sand. Whether they come in contact with a sub- soil and draw nourishment from it, I do not know, but the melon grows large, and is very delicious, in its sandy bed, 494 GARDENING. FENNEL. The root of the large fennel is eaten, when blanched, like celery or seakale when stewed. ARTICHOKE Sow in drills 2 inches in depth. Thin out the plants. When they are large enough, they can be reset in rich beds m drills, 3 feet apart each way ; the soil should be free from frost, and in cold latitudes covered in winter. Jerusalem artichoke in the same way. The common artichoke may be planted and cultivated as the Irish potato. ASPARAGUS. Large. Any time during the fall or winter, sow in drills, 8 or 10 inches apart, then cover up with pulverized soil about i inch. For one year keep the rows free from grass and weeds. Then prepare a permanent bed for the young plants by digging trenches 18 inches apart and 10 feet deep, then half fill them with manure; on this, place the roots i 1-2 feet apart. Gradually draw the soil up to them, as the plants begin to grow, until the bed be- comes even. The roots are now deep enough to cultivate over them, which should be done a month before the young plants appear. I remember that in some ranches about this time, the beds were turn- ed over, the tops lightly turned up, and upon this were sown cab- bage and lettuce seeds. The asparagus grew in abundance, while there were enough cabbage plants to furnish the family garden, and lettuce of the best order for the table. Salt, in a small portion, is an excellent addition to the soil of an asparagus bed. RUNNING BEANS. Haricot. Large white Lima, Dutch case knife, red or horticultural cranberry, scarlet runner, French saisson (large), German wax (black)". These may best be planted in hills, 2 inches deep and 3 feet apart, or in drills i 1-2 feet apart; beans will not stand the frost. As soon as they show signs of running, they should be stuck with a pole or common brush wood, either green or dry. DWARF OR SNAP BEANS. Haricot. Brush cranberry, Chili bayos, early yellow six weeks, early turtlesoup, early China (snaps), early snap short, early marrowfat (white), English broad Windsor, Prussian bean, early valentine, early Mohawk, early horticultural, German wax, butter, sword long pod, bush cranberry, royal dwarf or large white kidney, French snaps, white and small, fountain, very fine snaps ; flagalet ; these should be planted in hills 3 feet apart, or in drills, thinned until they stand a foot apart, two feet between each drill. BEETS. Early blood turnip, white turnip, yellow turnip, extra early turnip, long white, long blood, or pink or yellow, long smooth blood, white, deep red, white true French sugar beet for making sugar, white Siberian sugar beet, long red mangel wurtzel, red globe mangel wurtzel, yellow globe mangel wurtzel,long white mangel wurtzel, long yellow mangel wurtzel. Prepare your drills i i-a feet apart and sow GARDENING* 495 l inch deep. The plants should be thinned out as they grow, leav- ing 1-2 toot between each plant. BROCOLI. Early purple, cape, early purple, white cape or cauli- flower, early white. Used and cultivated as the cauliflower, which it resembles in habit and growth, only the heads are not so firm. BRUSSEL OR CABBAGE SPROUTS. Cultivate as the cabbage, to which family it belongs, producing numerous small heads on the stem ; the top one, cabbage like, in cold climates becomes tender when touch- ed by the frost. Borecole, green curled dwarf, or german green. CABBAGE. Early York, early large York, early Dutch, fine ; early Battesea, early Winningstadt, fine, very hard; early sugarloaf, early green globe Savoy, early ox-heart, very fine; large ox-head, true French ; large late bergen, early savoy, extra fine late drum-head savoy, fine American, premium flat Dutch, largest Schweinfurt, Dwarf or large red Dutch for pickling, late Brunswick, quintal or hundred pounds, marblehead, cavalier, for stock. The drills in which cabbage is sown, should be 4 inches apart. When the plants are 6 or 7 inches high, the early kinds should be trans- planted in rows 2 feet apart, and the plants i 1-2 feet from each oth- er. Late kinds had better be planted in rows 3 feet apart, and the plants 2 feet from each other. The ground should be deeply dug after being lightly manured, and the plants hoed often. CARROT. Long purple, long orange, long streaked, long red, half long scarlet point, half long red, large white Belgium, early horn, large Altringhain. Sow 3-4 of an inch deep in rows i 1-2 inch deep, till deeply in a rich sandy soil. Thin the plants according to the desired size of the carrot. LARGE CALIFORNIA WOLCHEREN. Large late London, large Asiatic, real ; Lenormond, straight stems, fine large heads. Cultivate in the same manner as cabbage. CELERY. Celery seed for flavoring soup, "red solid, celeriac or turnip rooted, giant, white solid American. Sow like cabbage. When the plants are 4, 6 or 8 inches high, then make ready trenches i foot deep and 4 feet apart, as for asparagus, half fill the trenches with rich compost, then set the plants 6 inches apart. To bleach their stems, as the plants grow, draw up the soil around them. CORN FOR GARDEN CULTURE. Large eight rowed sugar, early King Philip, Stowell's evergreen sugar, large sweet or sugar, Dor- ling's extra early sugar, early dwarf sugar, pop-corn. Plant 4 or 5 in a hill 4 feet apart each way, thin to one or two stalks in a hill ; hoe often. CORN SALAD. Sow in drills i inch deep and 6 inches apart. ASPARAGUS BEAN OR DALOCHOS. These beans grow a yard long, and may be planted in drills stuck with poles for them to grow up- on, as pole beans, and cultivated like them. A good vegetable. 496 GARDENING. DANDELION *LEAVES. A fine spring salad, or dressed when tender like salad. EGG PLANT. Large oval purple, improved New York purple, early long purple, scarlet China (beautiful), white, for ornament ; round purple, striped ornamental, long white ornamental, long white Chi- na. Sow in beds, boxes or drills as cabbage. Transplant in good soil, in hills or drills, 2 1-2 feet apart each way. The fruit may be cooked like the tomato, boiled, fried or stewed in sauces. ENDIVE. Broad leafed, green curled, summer, white curled, wild or chicory, coffee chicory. Sow and thin as lettuce, 8 inches apart. Endive and chicory are the same. GARLIC. In rows i foot apart, set the plants 6 inches apart ; let the soil be light. Take up the roots when the leaves turn yellow. KALE. Green curled Scotch, sea kale, blue kale, double kale, Siberian or German greens. Cultivate as cabbage ; when young or touched by frost, they become very tender when used as greens, and are an excellent spring salad. TURNIP ROOTED CABBAGE. Long white or green, early white Vienna, above ground. As it is difficult to transplant, sow in rows where it is to stand, about i 1-2 feet apart, and 8 inches apart in the drills. LEEK. Large thick winter, best flag, long summer. Sow in drills i foot apart and i inch deep. Transplant when 6 inches high, in rows 10 inches apart each way, deep as possible, that the neck may be blanched by being covered. LETTUCE. Royal summer white cabbage head, large white cab- bage, green Paris coss, white Paris coss, early curled Siberia, ice drum head, very fine; butter or Turkish head cabbage, India head, brown Dutch Princess head, Berlin King's head, large Roman, stone head, curled Simpson, sugar of Paris, and many other varieties. Sow in succession, i inch deep ; when young, transplant 8 inches apart, in very rich soil. By thus sowing you can have the vegetable all the year. Hog or chicken guano is the best for the purpose. MUSH MELON. Pine apple, nutmeg, fine, green citron, large yel- low, cantaloupe, large Persian, fine; green flesh cantaloupe, the best; Skillman's fine netted, rock mush melon, Chinese, very good, and many others. Plant in hills 4 feet apart, (each having 2 shovels of manure), each way, and cultivate thoroughly and carefully. The plant thrives best in warm, mellow, rich, sandy loam, in a sheltered exposure. CUCUMBERS. Early white spined, best for all purposes ; early green cluster, early, short green for pickling, early Russian, long Turkey, extra long green, small gherkins, Man of Kent, martynice for pickles. Plant in very rich soil in hills 4 feet apart each way, and GARDENING. 497 2 shovelfuls of manure in each hill ; an inch deep; thin to 4 in a hill and keep the plant free from insects. The Chinese stick them with long bamboo rods, and water the roots daily. They grow long, straight and beautiful. TURNIPS. Large white, Norfolk, early Dutch, early white flat, English green globe, red top strap leaf, early white strap leaf, white globe, early 6 weeks, white French, German fellow, yellow Aberdeen, snow ball, long white tankard, white rutabaga, early white stone, yellow long stone, yellow Swedish rutabaga, Chinese yellow and white. Prepare a bed of rich soil, and sow in the bed the seeds, mixed with dry dirt, sand or ashes; or 1-2 inch deep in drills 18 inches apart. Thin the plants to 5 or 6 inches in the row. Ruta- bagas 10 inches apart in the row; when sown in beds, are never worked. WATERMELONS. Jackson, Washington, Winston, Ice Cream or Mountain Sweet, York River, Long Island common, Black Spanish, Shanghai, Orange, fine ; Louisiana, Mississippi, Alabama, Tennes- see, Georgia, Florida, Carolina, melons, striped Gipsey for orna- ment, Citron for preserves an endless variety. Plant the seed in hills, 6 feet apart each way. The hills should be dug 2 feet deep and filled with manure, mixed with 1-4 soil. I have seen them so large that one man could scarcely lift them ; had to be hand- led in tubs or baskets. MUSHROOM SPAWN. Make a bed of warm manure about one foot deep and covered with fine soil about 2 inches deep ; through this spread the spawn. It does best under cover. MUSTARD. White London, brown, black. Sow in drills i foot apart and cover 1-2 inch deep. NASTURTIUM. Tall and dwarf. In drills i inch deep ; a beau- tiful garnish and relish for cold meats. OKRA OR GUMBO. Long green, improved dwarf green. Sow in rows three or four feet apart, if the soil is rich; thin the plants, leaving a space of ten inches between each in the drill. ONION. Yellow danders, Bombay onion, large white Portugal, large red Wetherfield, white Silver skins, large yellow Dutch, yellow Silver peel, vegetable onions, Statar onions, top onions. Onion's will succeed well when cultivated on the same ground for a number of years, and thrive best in strong, deep, rich, loamy soil. Set the onions or cloves bulbs 3 or 4 inches apart ; when propagated from seed, sow thinly in drills i foot apart and i inch deep. Thin to the same distance apart as the bulbs. Do not let the soil become too hard about the bulbs, nor stir them too deep. Keep free from weeds. Some cover them up in beds in the fall with straw, like Irish pota- toes. 498 GARDENING. PARSLEY. Extra curled'and plain. As the seed germinate slowly soak them in milk or luke-warm water before sowing them 1-2 inch deep in drills, i foot apart. For family use prepare a bed of rich soil and sow the seed, and let the plants remain for years ; gather the seeds when in perfection. The roots continue to germinate for a series of years. PARSNIPS. Long, smooth white, early round, Guernsey or cup. Sow in drills 8 inches apart and i inch deep. The soil should be deep and rich. When well up, thin the plants to 5 inches or more apart in the rows. PEAS Early. Prince Albert (early), Kent, extra early Emperor, Daniel O'Rouke, Mag, Double blossom frame, Bishop's early, Dwarf (prolific), Early Warwick, Bishop's Dwarf (long pod, fine), (late or general crop) ; Lord Raglan, Dwarf Monmoth, champion of Eng- land ; Lincoln, champion of Scotland, fine ; Harrison's Glory, Dwarf marrow fat, Blue Imperial, Queen of Dwarfs, Prussian Blue, Dwarf Sugar, Edible pods, Tom Thumbs, Harrison's perfection, Tall Sugar, Edible pods, and extra fine ; Blue Scimeter, Grey Eyes, Black eyes, Galavance, Black, Mountain Crowder, a most valuable pea. Sow every 2 or 3 weeks, or every week, in any warm month for a succession of crops. A light, dry soil, not too rich, suits best. Sow in rows from 2 to 4 feet apart, according to the variety. The pea is a hardy plant and will endure frost a little. PEPPER. Sweet Spanish for salad, large Squash for mangoes, Sweet Mountain for the same purpose, Small Chile, Large Bell, Cherry, Oxheart, Capsicum, Long Cayenne, small, for pepper sauce. Sow in small beds; when 3 or 4 inches high transplant to 18 inches apart each way, and hoe often and with care ; do not let the frost bite them. PUMPKIN. Large Cheese, Connecticut field, Mammoth or South- ern pumpkin, Spotted rind, Hard Shell or Potato pumpkin, long, round, flat or green pumpkin. Plant them uV drills or hills 8 or 10 feet apart each way, according to the richness of the soil. A valua- ble winter vegetable. POTATO, IRISH. Early Rose, Utah, Early Goodrich, Nansomend, the Murcer.and endless numbers. Always plant in a sandy or loamy soil ; apply to each hill a double handful of plaster or ashes when the plants appear above ground. Hoe often. Keep free from grass and weeds. POTATO, SWEET. Make a hot bed to raise the plant from, or plant them with small potatoes in hills in sandy or loamy soil about 18 inches apart ; do not cover them very deep. In the Southern States they raise them in the greatest perfection. They set them in drills, covering the end of slips that may be a yard long be- GARDENING. 499 fore the dry season sets in. They have them the year round, and are as sweet as honey. The names would be too tedious to mention, as they are so numerous as well as the kinds. Only culti- vate them in California in the manner of those warm states, and they will succeed as well as there. Keep them free from grass and weeds ; hoe often. RADISH. Long scarlet short top, early deep scarlet, olive shaped Chinese winter, half long scarlet, the best; long salmon, black Spanish, white Spanish, early demi long rose, yellow summer turnip, white summer turnip, early scarlet turnip, rooted ; French break- fast. Sow in the best sandy loam in drills from six to twelve inches apart, and thin the plant three or four inches apart in the row, according to the kind. Sow twice a month for a succession of crops. Sand keeps the roots free from the destroying worm. RHUBARB. Linneas, Giant and MitchePs Royal Albert. The soil should be deep and cannot be too rich. Make a bed and sow the seed i inch deep in drills 18 inches apart; when large enough thin the plants to 8 inches apart in the row. After a year dig trenches 2 feet deep and manure plentifully, then take up the plants and set them in the trenches 3 feet apart each way ; manure liberally each season. SALSIFY OR OYSTER VEGETABLE. Long white. In hills i foot apart, i inch deep ; thin to 6 or 8 inches apart in the row. The soil should be rich and light. SAGE. Make a bed and sow in drills i foot apart, 1-2 inch deep ; thin the plant to equal distances in each row. SAVORY. Summer and winter. Cultivate as sage. SCORZARERA. Cultivate in the same way as salsify. SORREL. In drills 8 inches apart ; cover lightly. SPINACH. Large Flanders, fine, round-leafed, prickly lettuce- leaved. In drills i inch apart ; sow i inch deep ; sow frequently succession. The soil should be rich and deep. SQUASH. Early green, striped bush, early golden scollop bush; early white scolloped bush, summer crook neck, Scotch bonnet; win- ter crook neck, Boston marrow, Manmoth Chili (200 specimens), Hubbard, vegetable marrow ; bunch squash or cymlings, Valparaisa. Cultivate in hills or drills as melons. The bunch or bush varieties ; 4 or 6 feet apart, and the other er running varieties 6 to 8 feet apart. SWEET MARJORAM. Cultivate as sage. Thyme in the same way. TOBACCO. Hanover, Virginia, Maryland, Kentucky, Ohio. The The soil for this "Virginia weed" should be of the best quality to raise fine tobacco. To raise coarse and large plants the soil should be strong, rich and highly manured. Plant in hills or drills ; the 5OO BEES. former is the usual way. The plant set in hills or drills 4 feet apart. The plant cannot be too assiduously and carefully cultivated. In setting out it is best to plant two in a hill, lest one should die. It can be uprooted afterwards. The beet seeds are the Kiblefoot, the white stem, long and short Frederic, Oronoco, James river, &c. TOMATO. Large red smooth, mammoth red, large early red, red cherry, large yellow, Fiji island, yellow cherry, yellow plum, red plum, trophy, new and fine, pear-shaped yellow and red, small round red or Brazil, upright deloya, Southern tomato. Sow in a box in the house or hot-bed ; when the plants are five or six inches high, transplant them five inches apart into boxes, to gradually harden them, before finally setting out; when the weather is warm and set- tled, transplant them again four feet each way, in a light loamy soil, manured liberally, and cultivate well and with care. I have culti- vated 22 kinds of tomatoes at one time. The purple and large yel- low are valuable for table use. BEES. ON THE MANAGEMENT OF BEES THAT REFUSE TO SWARM. If the hive is an old one, and an early supply of honey be desired, the best plan to be adopted is that of driving out the greater portion of the bees, and so forming a new swarm artificially ; if the remainder of the bees be driven out, three weeks afterwards, the hive will be found perfectly full of honey, and there will be found no grubs or larvae. The bees driven out on the second occasion can be added to those first driven out, or to any weak store that requires strengthening. We have just performed this operation on one of our own hives, and have taken upwards of 60 pounds of honey without having to destroy a single grub. There is no doubt whatever, that where hives are employed that do not admit of being sapered, there is no more profitable mode of management than the one above recommended. The Field. THK BEE luxuriates on the bloom of clover fields, fruit blossoms, buckwheat flowers, minicaette, lemon, thyme, bean flowers, mign- onette, borage, sage, mellow fruits, and all kinds of fragrant shrubs and flowers. HONEY should be on every table, not only as a luxury, but a healthy article everywhere. The process for keeping it in all its freshness the year round should be known to every housekeeper^ so that every family may be able to make their own honey. It should be run through a sieve in order to get out all the wax ; boil gently in an earthen or copper kettle, then pour into another vessel; set away in a cool place, tightly covered; the next day RATS AND MICE. 5OI uncover the vessel and gently remove the crust of wax on the top, and pour the honey into large jars or carboys ; leave this open, and in a few days all the sediment will be thrown from the top, which remove, and cork and seal closely. BEES AND SOILS. Flowers that grow on rich soils are much more visited than those that grow on poor soils, such as buckwheat clo- ver, fruit trees, berry bushes, vines, rosemary, broom, bean flowers, mignonnette, lemon, thyme, &c., &c. As bees seldom fly more than a mile for food, it is best to grow what they love most around or near them. To PRESERVE BEES FROM WORMS. About the first of May raise the hive up and strew some fine salt under the edge. To CHLOROFORM BEES.- --The quantity of chloroform required for an ordinary hive is the sixth part of an ounce. A very large hive may take nearly a quarter of an ounce. Set down a table opposite to and about four feet distant from the hive: on the table spread a thick linen cloth ; in the center of table place a shallow breakfast plate, which cover with a piece of wire gauze to prevent the bees from coming in immediate contact with the chloroform ; now quickly and cautiously lift the hive from the board on which it is standing, set it down on the top of the table, keeping the plate in the center ; cover the hive closely up with cloths, and in 20 minutes or so the bees are not only sound asleep, but not one is left among the combs ; the whole of them are lying helpless on the table. You may now remove what honey you think fit ; replace the hive in its old stand, and the bees, as they revive, will return to their domicile. A bright, calm sunny day is the best ; and you should commence your opera- tions early in the morning, before any of them are abroad. BEES AND SUGAR. Bees confined to a dish of purified sugar will continue to produce wax. LARGE PODDED MILK OR SILK WEED AND BEES. This weed is said to be certain death to every bee that lights on it. They pull off their feet in trying to get off from it. Kill the weed is the only remedy. RATS AND MICE. To DRIVE AWAY RATS. Saturate cotton wool with powdered red pepper and stuff it in their holes. DESTROYING RATS. Corks cut in thin slices and stewed or roasted in grease and placed in their tracks, or dried sponge, in small pieces, fried or dipped in honey, with a little of the oil of rhodium laid in their haunts, will stick to their feet and cause them to leav,e ; or rub well a live rat with fat or train oil, and let him escape in "his hole, and all others will make their exit. 502 CANARY BIRDS. POWDERED POTASH. If powdered, thrown and scattered in the- haunts of rats, it will drive them away. DEAD RATS. To free a room from the smell. Take a small earthern vessel into which put saltpetre, a little, or more accord- ing to the size of the room; pour upon this enough oil of vitrol to separate it, and shut the room close for one hour, the offensive smell will be gone. To DESTROY RATS. Cats are the most reliable rat-traps. There is no difficulty in poisoning rats, but they die in the wall, produc- ing a dreadful effluvia, which it takes a long time to get rid of; remove or cover all water vessels, even the well or cistern, when poison is attempted. Set traps and put inside a few drops of rhodium the rats are fond of it. As it produces thirst, let a large shallow open vessel of water be left in the rear yard. They will drink and die there. To DRIVE AWAY RATS. Put chloride of lime in their holes. BAIT FO CATCH RATS AND MICE. If a drop of oil of rhodium be poured upon some bait in a common wire or spring trap, and the trap be set in an infested locality, and in a short time the cage will be occupied by vermin. Rats and mice possess great liking for the oil and will risk anything to obtain it. CANARY BIRDS. CANARY, TO DISTINGUISH THE SEX. The throat of the male vibrates while singing. This never happens with the hen. The males are larger, more yellow about the throat and in the pinions of the wings. The body of the male is larger and more tapering. BEST SINGERS. Birds with long, straight and tapering bodies are the best singers. By putting 2 or 3 birds together they will vie with each other. DROOPING. When this is the case, give the bird a little powdered charcoal mixed with bread and egg. LICE. Put sticks in the bottom of the cage, and the lice will col- lect on them. FOR A BROKEN LEG OR WING. Put the bird in a cage without perches and covered at the bottom with soft hay. Let its food be within easy reach, and keep the cage covered. MOULTING. A void cold; give plenty of sun shine, some bread and egg, with saffron water. FITS. Cut two of the claws short enough to bleed. EGG-BOUND FROM COLD. Give a little moist sugar ; anoint the abdomen* with sweet oil; if this fails, give a drop of castor oil. IRON DUST. Mixed in with the straw for bird's or canary's nests CANARY BIRDS. 53 will prevent their being infested by vermin, and render the parent and birdlings more healthy. GERMAN PASTE FOH FBEDING SINGING BIRDS. Blanch i pound sweet almonds, 2 pounds of peasmeal, 3 ounces of butter, a few grains of saffron, honey, a sufficient quantity. Form the whole into a paste, and granulate it by pressing through a colander. Some add the yolks of 2 eggs. TEACHING BIRDS TO SING A German method. The young birds are divided into classes, from 6 to 10 each, and are kept in the dark. As they are fed a small organ is played. The birds begin to associate the music with the feeding, and when hungry they begin to sing a few notes of the tune they hear daily. They are then placed in a room where light is admitted. This seems to render them more lively. Then they are taught additional music, and enjoy singing. The most difficult task is starting the birds. Some are kept for a long time in the dark and on starving rations before their stupidity or obstinacy can be overcome. CANARY BIRDS, TO MAKE THEM COLORED. A Berlin recipe. Give them a little cayenne pepper regularly. This will cause them to lose their feathers, but after a short time new ones begin to grow, and the birds come out with a new plumage, with all the vivid col- ors of the parrot and cockatoos. Some are a light brown, others vermillion red, &c. It is known that the bright colors of tropical birds are owing to the oils in certain spices upon which they feed. MOULTING CANARIES. When your canary birds are moulting and cease to sing, do this : Put a little oxide of iron (iron rust from the drug store), or let a couple of nails be in the water they drink ; re- move their bath-tub so that nothing remains to drink but the iron water. To give color to the incoming feathers, put some saffron in water'in another bath-tub. The birds suffer from fever while moult- ing, and the iron braces them. After restored to health they will sing very loud and almost continually. To TEACH A PARROT TO SPEAK. The quickest way is to send th bird, if possible, where there is another parrot that can speak. They should be placed near enough to hear, but not to see each other. A good way is to speak to the bird at night, just when his cage has been covered over (which must always be done with a woolen cloth in winter) ; repeat over several times in the same tone the sentence which you wish him to learn. He may not appear to" notice atfirst, but some day, quite unexpectedly, he will repeat the sentence ex- actly in the same tone that he has heard it. He should at once b rewarded with a bit of sugar, fruit or dainty that he is fond of. They are very quick at understanding that rewards are given for obedi- ence. Never allow a parrot to be startled or teased, or permit it to FORCEMEATS OR STUFFING. be indiscriminately fed by visitors. Keep the cage extremely clean; let it be wiped out and fresh sand be given every day. Some birds drink very little, but they should always be able to get a drink of fresh water, if they wish. Keep the canary can full of seed. The bread and milk, in the morning, should not be forgotten. FOOD FOR MOCKING BIRDS. Mix together 2 parts corn meal, 2 parts peasmeal and i part moss meal ; add a little melted lard, but not sufficient to make the mixture too greasy, and sweeten with mo- lasses. Fry in a frying-pan for 1-2 hour, stirring constantly, and taking care not to let it burn. This makes it keep well. Put it in a covered jar. The moss-meal is prepared by drying and grinding the imported German moss seed. Peas boiled and mashed are as good as the meal for the preparation. FRUIT FOR BIRDS. The dwarf mountain June berry, the huckle- berry, red mulberry and elderberries are a healthy diet, and are much liked by birds, and it behooves those who keep them to cater to their tastes, and these things are cheap, and can be easily grown for them. FORCEMEATS OR STUFFING. THE STUFFING FOR TOMATOES. Remove the part next to the stem with a sharp knife, then with a teaspoon carefully take out the seed, so as not to break the rind of the fruit ; then place these in order around a frying pan with a spoonful of butter or a jill of sweet oil; then chop up some mush, a handful of parsley, and four shalots or some chives, a good spoonful of fat bacon that has been scraped, say 2 oz., and the same quantity of lean ham, grated or ground or chopped ; season with a little thyme chopped fine, salt, pepper and a little nutmeg (if fancied). Fry these over the stove for five minutes, then mix in the yolks of 4 well beaten eggs, till the ingredients are a smooth batter ; fill the tomato rinds with it, then shake over them some light brown raspings of bread, then set the pan over a brisk fire, holding a red-hot salamander over them for ten minutes; then serve hot, or use as you wish for pig or fowl.' PANADA FOR FORCEMEATS. Put 2-3 of a cup of water into a quart stew-pan, with a moderate spoonful of butter, when boiling, stir in 4 oz. of flour, stirring it constantly until done and smooth. Pour it out of the pan to cool, and use as wished. FOR HARE OR ANYTHING IN IMITATION OF IT. Take scalded liver, an anchovy, some fat bacon, a little salt, some parsley, thyme, knitted marjoram, a little sholot, and either onion or chives, all chopped fine; crumbs of bread, pepper and nutmeg, beat in a mortar with eggs. This is very fine for stuffing veal or mutton ham. STUFFING FOR GAME, TURKEY, VEAL AND BAKED FISH. Equal FORCEMEATS OR STUFFING. 505 quantities of beef suet (chopped very fine) and bread crumbs, and 1-4 the quantity of either of chopped parsley, a tablespoonful of each of powdered thyme and marjoram, a bay leaf, the rind of one lemon grated, and the juice of half an one, 1-4 grated nutmeg, pepper and salt to taste, then stir well into the whole three well beaten eggs ; if used to fill turkey or fish add more chopped parsley, STUFFING OF FISH. This can be made of the flesh of almost any kind of fish, namely, the pike, salmon, haddock, sole, trout, and the whiting. The flesh of either after the skin is removed, should be beaten to a pulp in a mortar, then take it and form it to a ball, then take a piece of panada about one-third the size of the ball, and pound that well, then add a tablespoonful of butter, then mix thor- oughly with the panada, then put in the fish, season to taste with pepper and salt and a little grated nutmeg; then mix all well to- gether, then slowly add three whole well beaten eggs and the yolks of two. This forms excellent stuffing for any kind of fish. FOR FISH. Chip, and afterwards pound in a mortar, any kind of fish, adding an anchovy or two, or a teaspoonful of the essence of anchovies (but do not allow the taste to prevail) and the yolk of a hard boiled egg; if for the maigre, pound butter with it ; but other- wise, the fat of bacon pounded separately and then mixed ; add a third portion of bread, prepared by previously pounding and soak- ing, and mix the whole up with raw eggs. CORN BREAD STUFFING FOR TURKEYS AND CHICKENS. Take the crumb of corn bread and make it rich with new butter, suet, or lard, pepper, salt, and onions. It is an excellent stuffing. STUFFING FOR TURKEY OR CHICKEN. Mrs. J. D. Thornton, Col. A loaf of bread grated or broken very fine, seasoned only with pepper and salt, and thoroughly moistoned with fresh butter, well rubbed into it. OYSTERS MAKE AN EXCELLENT STUFFING FOR TURKEY, GOOSE OR YOUNG FOWLS. Having prepared a young fat fowl for boiling, fill the body and breast with oysters, flavored with some pounded mace. Sew up the places to keep them in. Put the fowl in a tall, straight jar, and cover closely, then set the jar in a kettle of water setting over the fire, and let it boil for at least 11-2 hours after it has be- gun to boil hard, stick a fork in the fowl, and if the holes close up, then it it is done, take it up, and keep it hot while you prepare the gravy from the juice left in the jar. Pour this in a sauce pan, beat 2 yolks of egg in a half cup of new cream, and add a large table- spoonful of butter formed into a paste with flour; mix this with the gravy in the saucepan. If cream is not to be had, double your por- tion of butter. After scalding this over the fire, continue to skim it well, and add 20 oysters or more chopped fine, when the gravy 506 FORCEMEATS OR STUFFING. comes to a boil. In five minutes it will be ready for serving with the fowl. If cooked according to recipe, it will be found excellent. If clams are substituted for oysters, they should be removed from the fowl before sending them to the table, as they become tough, and flavorless, and should not be eaten while the juice runs into the gravy. ONION STUFFING. After peeling twelve large perfectly sound onions, parboil them for 15 minutes then lay them in a cloth to dry. Mince finely cold roast veal, beef, or fowl, with sage, three hard boiled eggs, grated, and grated crumbs of bread. Season with grat- ed nutmeg and mace, or pepper and salt. Then remove the inside of each onion, so as not to spoil the outside and fill them with the preparation. Set them in a pan and boil them in milk till done; when the milk simmers, add some butter made into a paste with flour. Serve upon buttered toast, or the onions with the ingredients can be made into a stuffing for a fowl. FORCE MEAT BALLS FOR FISH SOUPS. Or fish stewed during Lent. Beat the flesh and soft parts of a middling lobster; one-half of a herring, a large piece of boiled celery, the yolk of a hard egg, a little cayenne, mace, salt, and white pepper, with 2 table- spoonfuls of bread crumbs, i spoonful of oyster liquor, 2 spoonfuls butter warmed, and 2 eggs long beaten; make into balls, fry of a fine brown in butter. LITTLE EGGS FOR TURTLE. Boil 3 hard yolks of eggs in a mortar and make into a paste with the yolk of a raw one, roll into small ball and throw them into boiling water for 2 minutes to harden. DRESSING FOR TURKEY. (C. Kennicot.)- One pint of soaked bread, 2 tablespoonfuls of sage, 2 tablespoonfuls of summer savory, 2 teaspoonfuls of salt, 2 teaspoonsful of pepper, butter the size of an egg ; mix thoroughly. THE STUFFING. The liver and heart chopped fine, and bread crumbs; soften it with milk; take the bread out and mix with 1-2 pound of sausage meat, onion and^ parsley, chopped fine, simmered in butter ; put in a dish ; add salt and pepper, 2 or 3 eggs ; fill up the turkey before it is cooked. HACHIS. (French.) Take any sort of meat, game or poultry that has been washed or otherwise dressed, and chop up fine ; re- move the skins and strings, add sausage, season with parsley, and green onions, and bread crumbs and 2 or 3 eggs beaten up, accord- ing to the meat. Put it into a saucepan and fry with a bit of butter and a pinch of flour ; pour in broth and let it simmer for one-half hour over a good fire. This may be used as stuffing for goose or turkey, with a little lemon squeezed over it. FORCEMEAT FOR FOWLS. (A Hamburg Recipe.) Take soaked POULTRY. 57 bread, drain, put in fat or butter, parsley and onions ; make hot in the pan ; then put the soaked bread crumbs, 2 eggs, or more, well beaten; salt and pepper to taste; mix well, put in the fowl and bake. FILLING FOR FOWLS OF ANY KIND. One quart sweet milk, 3-4 cup corn starch, 4 eggs, sugar and flour to suit. FORCEMEAT BALLS. Season the minced, beaten, or ground meat with pepper, salt, and a few drops of lemon juice; i beaten egg, and make it in balls, which roll into marble size, throw into boiling water for five minutes, then lay them in a tureen, pour the soup over, lay slices of lemon on top. Serve separate on a small dish. Ex- cellent. PRAIRIE CHICKEN. Roast and dress as common chicken ; use the same stuffing. ( BALLS TO Go WITH GAME. Half pound of stale bread crumbs, i lb. of beefs or calfs liver, 10 oz. of fat bacon, some parsley, thyme, nutmeg, lemon peel, i bay leaf, a little sweet basil, and chopped fine ; pepper, salt, yolks of 3 eggs beaten ; mix the whole thoroughly and make into small, round balls ; dip in rice, or wheat flour, then fry a light brown. TUREEN OF GAME. Bone and stuff your bird with forcemeat and season as other birds, then use a coarse pie dish with the forcemeat and lay in the bird, then put over it some more forcemeat, with a spoonful of butter, and a bay leaf on the top, and put a belt of coarse flour paste inside of the rim of the pan, then bake it 3 hours in a moderate stove. This should be open a week afterwards (if the weather be cool), and it will be found to be delicious. When served the bird and dressing should remain in the baking dish, the top be- ing taken off; remove the bay leaf, and lay fresh water cresses over. N. B. All sorts of meat, poultry and game may be done in the same way. This is not only quickly done, but it is both good and economical, and at the same time it will keep a long time. POULTRY. RATIONAL RULES FOR POULTRY BREEDERS. i. Feed regularly, 2. Roosts from the ground. 3. Nests on the ground. 4. Whitewash your poultry house outside if you want to keep the boards from split- ting. 5. Whitewash the house inside. 6. Feed plenty of green food. 7. Never overfeed. 8. Fresh water daily. 9. Have a dust-bath in your fowl house. 10. Never train your cocks to fight, n. Give stim- ulating food when moulting. 12. Make cleanliness a specialty. i3.Clean out your fowl house once a week. 14. Breed to the standard. 508 POULTRY. RAISING POULTRY. It is best to have a number of partitions in a long building, with a long row of nests ; the eggs can be gathered at night and sent fresh the next morning to market. Wheat shorts, meat scraps, meal corn, and other varieties of grain, with broken oyster shells and calcined bone, should be given them in abundance; these, with cleanliness, are the strong points of good poultry man- agement. Disinfectants should be freely used. THE NETTLE is of value as food for poultry, turkeys and hogs. CONDIMENTS IN POULTRY DIET. Poultry World. Cayenne gp- per, ginger, pepper, mustard, can, with good benefit, be added to the food of fowls to increase their vigor and to stimulate egg pro- duction. This apparently artificial diet will be' seen to be natural, if we remember that wild fowl of the gallinivorous species get access to very high spiced berries and buds, articles that give the ''game flavor" to their flesh. A moderate quantity of cayenne pepper ad- ded to the ground grain is always productive of health and vigor in poultry. FOOD FOR POULTRY OR TURKEYS. Feed the hen with coarse corn meal until satisfied, and her brood with finely chopped hard boiled eggs. Milk is better for them to drink than water; boiled potatoes mixed with milk, clabber, stale meat or bread are all good. Now and then give them alum water and pepper in their food. Allow 2 1-2 tablespoonfuls of alum to 2 pints of water. To FATTEN POULTRY. Make a row of coops with baths on sunny side of barn, large enough only to admit the fowls standing on a perch in some and not to turn or not to get down ; feed from 4 to 5 times a day at regular times with different kinds of food each time, (cooked), sufficient for one meal. In 2 weeks they will increas 75 per cent. To PATTEN FOWLS IN A SHORT TIME. Mix well together ground rice scalded in milk and add some coarse sugar. Feed them with this in the day time, but not too much at a time. Let it be pretty thick. * WORMS FOR FOWLS. During moulting season give them minced raw meat ; if fowls run on grass, where they can get worms and insects, they do not need so much meat. The Chinese feed their fowls and cage birds a great deal on the silk worm or grub. As it comes out of the cocoon they dry, press and put it away for future use. The Chinese use meat o"hly four times a lunar month. FASTING FOWLS. Should have for several hours, only a small portion of soft bread wet up with milk, a teacupful at a time; this serves both as food and drink. If the fowls suffer much from the effects of fasting or a long journey, give them ale and bread, instead of bread and water. POULTRY. 59 YOUNG TURKEYS, FOOD FOR. Hard boiled egg, cheese crust, stale bread, cracked wheat, onions, leeks, all cut short and fine, and moistened a little with water. Feed them for a month with the mixture, keeping them out of the dew. YOUNG TURKEYS Should not be permitted to run out on the grass before 10 o'clock in the morning, until they are ten days old. To FATTEN DUCKS AND GEE;E. An English method. Boil slightly the leaves of lettuce and cabbage with carrots, all chopped fine, and feed them. The leaves of carrots chopped, are also good when boiled with a little grain. N. B. Ten days before killing them, give them nothing but chopped carrots. It makes the flesh delicious. YOUNG DUCKS. C. Faidener. The best food for young ducks is oat meal. If they are hatched under a hen, you may let them be at liberty with her, providing them with oat meal mixed with water in a plate. If there is water they (to the hen's great discomfort) will dabble about on the edge of it, and find some food. If hatched under a duck, the safest plan is to confine them for a fortnight in old place, such as a pig stye, where the faulty paving or earth allows of p'uddles. They must be fed here in the same way. The objec- tion to a duck being at liberty with her brood is, she drags them about evenings when the flies are about, she takes them under beetling banks, - and often leaves some behind. When there is only a small and open pen, the duck may be safely left at liberty with her brood. KILLING FOWLS. Only turkeys and geese should be bled to death; the flesh of chickens becomes dry and insipid from the loss of blood. The best plan is to take a flat stick, and strike the bird a smart blow on the back of the neck about the third joint from the head; death follows in a moment. To PICK A CHICKEN. By means of a knife, remove all the fine hairs from the head, take out the eyes, cut off the under bill and the tongue^ now place the chicken on its breast, cut the skin off the back of the neck lengthwise, from the point where the neck and back meet, to the head, loosen the craw carefully, without breaking it, and remove it at once; then lay the chicken on its back, cut open the body a little, and singe on all sides, wash it clean, and let the water drain off. Clean the heart and liver, remove the gall carefully from the liver, and put them into the body of the chicken and prepare it for roasting. To CURE CATS FROM CATCHING CHICKENS. When given to the practice, catch a chicken and tie it around the cat's neck ; fasten it securely and make her wear it 2 or 3 days. CLEANSE the chicken coops or houses. Never put a new supply of food on an old one which has become sour or tainted from stand- 5IO POULTRY. ing, but clean and wash all the food out. Scrape out the corners, that all the offensive or stale matter may be removed. Wash with hot water and add a handful of caustic lime and sprinkle over the bottom. EGG BOUND FOWLS. Give a dose of .castor oil; if this does not do, inject 2 tablespoonfuls of warm olive oil against the egg by means of a syringe. Should there be a rupture, keep the bird quiet. Give sufficient opium for this purpose beginning with 1-2 grain dose; to prevent inflamation, feed low. HATCHING COLD EGGS. When a hen leaves her nest for a day or two remove them to a hot oven of 95 degrees and they will hatch themselves. CHOICE OF EGGS FOR SETTING. Round, short, smooth shelled eggs alone are proper for hatching. Avoid long rough shelled ones for this purpose. To MAKE HENS LAY. Boil some oats till soft, then fry them in hot fat and you will have any quantity of eggs. To PRESERVE EGGS. Pack them away in dry plaster in a dry place ; they will keep a year, PARISIAN MODE OF PRESERVING EGGS. Dissolve 1-4 Ib. of bees wax in 1-2 Ib. of warm olive oil ; in this put the tip of the finger and anoint the egg all around. The oil will be completely absorbed by the shell and the pores filled up by the wax. If kept in a cool dry place, the eggs, after 2 years will be as good as if fresh laid. To PREVENT GAPES. Apply to the heads of the chickens an oint- ment composed of i oz. each of mercurial ointment and pure lard, 1-2 oz. of sulphur flowers, 1-2 oz. crude petroleum. A CURTAIN CURE FOR GAPING. Is the vapor from carbolic acid ; place a little of the crystalized acid in a spoon or metal saucer, hold it over a candle or lamp ; hold the bird so that it will be obliged to inhale the fumes, being careful not to protract it so long as to kill the chick. Generally one application is sufficient. GAPES in chickens is believed to be caused by a worm, the pro- genitor of which is a louse found on the head of chickens soon after hatching. This louse deposits its eggs in the nostril of the chicken, where it hatches, and the resulting worms are worked back into the trachea of the bird, causing gapes and finally suffocation; and these lice should be bestroyed by being picked off. CHICKEN CHOLERA. Make a decoction of smart weed as strong as can be ; then mix the meal with it to feed the chickens. Allow 2 or 3 pints to 2 or 3 gallons of meal. To not suffer it to become sour, but make a new supply ; feed the fowls with it 2 or 3 times a day. DISTEMPER IN GEESE OR GARCIL. Pound together several cloves POULTRY. of garlic and some sweet butter, then form them into little balls and give them to the geese while fasting, nor should they take food 3 or 4 hours after. FRACTURED BONES. Poultry World. There is no mystery about the treatment of a broken bone ; it will heal any way, the time vary- ing according to the age and quiet of the fowl, and the deformity upon the degree of displacement of the fracture. In keeping the ends of a broken bone together, the breeder will have an oportumty to draw on his mechanical skill, but will find that his restless patient will generally leave his limbs deformed. The best results come from broken shanks. BROWN paper saturated with white of egg and suffered to harden makes a good enough splint; pasteboard wet and molded to the shape of the limb is good. In cases of broken wings tie the feathers together about an inch fr/>m the end. Fowls with limbs deformed from fracture, breed well enough. FOR FOWL AILMENTS. Give in the form of pills a few drops of crude kerosine oil or spirits of camphor mixed with corn mea bread crumbs, and put down the throat of the fowl No diseased fowl should be allowed to go with the well ones, but placed in a dry coop, and give it cooked food warmly soiced with red pepper or spirits of camphor. . BROKEN EGGS. While setting can be made secure by placing a niece of court-plaster over the broken shell. P CHICKEN LicE.-Give a heaped teaspoonful of powdered sulphur mixed in meal for every 10 hens once a week. THE DISEASES OF FOWLS AND HOW TO CARE FOR THEM. 1 he C eases to which they are most subject are roop, pip, scounng and chip. The first arises from cold, and is the most common of all, and eves become swollen, the nostrils run and the wattle turn of a purp- h hue Chickens or fowls, if affected, should be separated imme- diately from the healthy fowl, for the disease at its height is as infec- tious as the epizootic or glanders among horses. Bathe the nose and eyes of the sick fowl with milk and warm water and each day g?ve it a pepper corn in its dough. Bathe the head in brandy and water if much swollen, and while getting well put a spoonful of sul- phur in his drinking water. The eggs laid by hens that are diseased should be thrown away ; they are unwholesome confined for awhile PouHry should never be underfed, but have a liberal supply of good solid food, and those intended for killing and for laying early should always be kept in a good condition. Oat meal or barley meal wiTh mashed potatoes are good. Old bones for them to pick, and the lights and livers of beef are good for them. 5 12 POULTRY. THE MANAGEMENT OF POULTRY. They must be provided for carefully, both by proper lodging and feeding. The chief points required are ist, a warm and dry lodging ; 2d, proper vegetable and animal food ; 3d, a supply of lime, pebbles and dust ; 4th, have air and water, and 5th, the proper rearing of the young. LIME, pebbles and sand or dust are as necessary as corn for fowls. Lime is necessary for the formation of the shell, Fowls that are confined often lay soft eggs, because they cannot get what they want. Slack lime or old mortar is good. The latter acts as a natural aid to the triturating powers of the stomach. Fowls are subject to parasites, and try to get rid of them by bathing in the sand or dust, and hence the importance of their having a supply of it in a dry state. MOULTING SEASON. Which begins with September or the first fall month. During this time they require more than common attention. They should be kept dry, warm and well fed. Six weeks will see the fowl through his trouble, if he be hardy and strong. The hen seldom lays during the moult. Their mate seems to feel that he is of no consideration. BREEDING AND COOPING CHICKENS. When all the chicks are hatched out they should be placed with their mother under a coop in a warm, dry place. If two broods are turned out at the same time, care must be taken that they be kept separate, for they get mixed or go into the wrong coop. In which case they will be treated badly if not killed by the hens into whose dwelling they have unwit- tingly gone. They should be kept under cover at nightfall and the chicks turned loose when the sun becomes warm. After being gradu- ally weaned from soaked bread and chopped egg, and then grits or boiled barley or samp be given ; in 8 or i o days their stomach will be strong enough to receive bruised barley, wheat or oats, and at the expiration of 20 days, if the chicks be strong and healthy, they will be able to take care of themselves. It is but to have a care over them some days longer and see that the older fowls do not drive them away from their brood. The most prominent and fatal cause of disease is to suffer the chicks to run about the wet ground and on the damp grass. A shallow plate of water should be placed in the coop for the chicks to be supplied with water, tor in a deep vessel they might get wet, drenched or drowned. THE BEST WAY TO FATTEN FOWLS is to let them have the run of the farm yard, living off the offal from the stable and live on dairy scraps, plenty of fresh air and exercise. Some who produce the fat- test and largest fowls give them a gruel made of pot liquor and bruised oats, to which are added sugar, milk and hog's grease, WATER. 513 WATER. GENERAL HISTORY tells us that all nations in the remotest ages possessed great veneration for water. The waters of the Nile were a special object of adoration among the Egyptians ; they offered prayers and made prayers to this fertilizing and life-giving stream; the Scythians worshipped the Danube ; the Persians deemed it as sacred for them to wash their hands in the vitalizing fluid; the Greeks and Romans erected altars and temples to their fountains and streams, which were remarkable for their beauty, their delicacy, and architectural embellishments. They appointed officers to keep watch and ward over the waters of their Nile. The purity of the waters was to them an object of special care. The duty of these officers was to clean out these fountains or reservoirs, and to keep them in order, that the water might be perfectly pure and trans- parent. Officers of this nature were appointed over all the Grecian cities. But the Romans surpassed other cities in the splendor of their aqueducts, which their extraordinary remains show. More than half a million hogsheads of water were conveyed daily into Rome by more than 10,000 small pipes not 1-3 of an inch in diam- etor. The water was received in large basins, above which were monuments of architectural splendor, and these basins supplied other subterranean conduits connected with various quarters of the city, and there were small reservoirs, which received water for cer- tain streets for their exclusive use, and through their own taps. There were also large pipes to conduct the water off from the city, which which was not drinkable. The basins that received this were in extensive enclosures, and from which the cattle were watered. This also furnished the needful supply of water in case of fire, and here also the people washed their linen. To PURIFY WATER. Throw into a pail of water one or two pow- dered bitter almonds. They do not harden the water like alum. DRINKING WATER. Persons who drink little water will be stronger and bear fatigue much better. Use of water to excess is of no benefit to the health. It effects the skin, the kidneys, the bowels and lungs. To CLEAR WATER IN FIVE MINUTES. (Dr. Hall.) Put into a pail of water as much alum, in powder, as will rest on a dime. To CLARIFY MUDDY WATER FOR WASHING. A lump of alum as large as a hen's egg, dissolved in a tub of muddy water, will clear it nicely for washing purposes. It also renders the clothes less liable to take fire ; or, a handful of flour or meal thrown into the tub of muddy water awhile before using it, say the night previous. In the morning it will be found beautifully clear. 514 WATER. To MAKE A CISTERN. A good one can be made in solid clay soil, if not in an exposed situation, by cementing against the sides of the ground ; where the ground freezes we would not recommend such a practice, but lay a wall of cobble stones in a mortar of ce- ment, and face the wall with a thick coat of clear mortar. Great care must be exercised to get good cement and mix it with coarse sand ; fine sand will not do at all ; three parts cement, one part sand, are the usual proportions, to be used as soon as mixed. Every part of the wall must be laid below the reach of the frost. This can be done, and an iron or wooden pipe or throat led to the surface, through which the pump can pass. A cheap and excellent cistern can be constructed of wood, in the form of a large cask or tank, made of pine or cedar plank. When made into the ground and kept constantly wet, it will last for years. A better way is to place the tank or cask in the corner of the cellar, with a faucet in the bot- tom, from which the water is easily drawn out, when it is desired to be cleaned out, and when water is required in the cellar. An open cistern in aicellar will never freeze. INTERNAL USE OF SEA WATER. Dr. Lyle, a celebrated Frerfch physician, says that besides its acting as a useful purgative, sea water acts as an alterative in all such cases as are benefited by saline mineral. The continual use increases the appetite, facilitates digestion, quickens nutrition, changes and augments the proportion of red corpuscles in the blood. Accordingly he recommends it; ist, during convalescence from acute diseases ; 2d, in the apyretic forms of dyspepsia; 3d, in neurasis (nerve), associated with impoverish- ment of the blood ; 4th, in scrofulous and tuberculous diathesis ; 5th, in diabetes. Sea water may be agreeably administered in bread, in the form of a syrup, or in that of an elixir. Bread made with sea water can only be procured at the seaside. It is very pal- atable, and contains nearly 5 grammes of the mineral constituents of the water in each pound. The syrup is prepared by mixing 250 grammes of sea water with a sufficiency of sugar and distilled water to make 500 grammes. Each teaspoonful of the syrtip contains about 25 centigrammes (2 3-4 grains) of the saline residue of sea water. From 2 to 5 tablespoontuls may be taken daily. The formula for the elixir is : sea water, 200 grammes, sugar and dis- tilled water, up to 500 grammes, The dose at first, a tablespoonful 3 times a day. To MAKE SEA WATER SOFT FOR WASHING PURPOSES. (Dr. Mitchel.) Drop into the sea water a solution of soda or potash; this makes it suitable for washing. Its milkiness does not injure it. PLINY says that fried barley restores putrified water. A FILTER OF POROUS BRICK. Some have one side of the cistern of porous brick, while the water enters upon one side and percolates WATER. 515 through the porous brick into the other side, a room, whence it is drawn out by means of a pump. This dividing brick wall should be so tight that the water should only percolate through the porous partition. CISTERNS. Should be covered above, as well as upon the sides with water lime cement. The grand disideratum being to make them entirely impervious to the entrance of worms, vermins or insects of any kind. Otherwise they become a fertile source of disease, rather than health. HOT WATER IN GLASSES To prevent their cracking when filled set them previously on a cloth wet with hot water. To MAKE AN ICE VAULT. Dig a pit 8 or 10 feet square and as deep. Lay a double wall with brick; fill between with pulverized charcoal; cover the bottom also double with the same, of tan bark. If the pit is filled with ice, or nearly so, cover three inches with tan bark; but if only a small quantity is in it; wrap well in a blan- ket and over the opening in the pit lay a double bag of charcoal. Whitewash cellars often. * FILTER FOR CISTERN WATER. Perforate the bottom of a wooden box with a number of small holes ; place inside a piece of flannel, cover with coarsely powdered charcoal, over this coarse river sand, and on this small pieces of sandstone. To PREVENT WATER FROM FREEZING IN PIPES IN WINTER TIME. By tying up the ball cock during the frost the freezing of the pipes will often be prevented ; in fact, it will always be prevented when the main pipe is higher than the reservoir, and the pipe is laid in a regular inclination from one to the other, for then no water can remain in the pipe ; or if the main is lower than the cistern, aTid the pipe regularly inclines, upon the supply's ceasing the pipe will immediately exhaust itself into the main; when water is in the pipes if each cock is left dripping, the circulation oT water will frequently prevent the pipes from being frozen. WATER, IMPURITY OF. Set a pitcher of ice water in an occupied room ; in a few hours it will absorb nearly all the gases thrown off by perspiration and ompositions in the room, the air of which will become purer, but the water filthy. This is obvious from the fact that the water has the faculty of condensing and thereby absorbing nearly all the gases. NOTE. The authoress invariably sets a large pitcher of pure water in her dormitory every night, from knowledge of this fact. WATER KEPT COOL IN CALIFORNIA. Fill a stone jar, the taller the better, with water at night, cover the top with a piece of thin muslin ; in the morning, before the sun rises, set the jar in a cool, dry and dark place. It will be as cool as spring water, and delight- ful for drinking purposes. 516 OLD STYLE OF COOKING. OLD, BUT VALUABLE STYLE OF COOKING. The following recipes are taken from an old cook book brought by the oldest English settlers in New York more than 200 years ago. The book has not more than 50 leaves remaining (obtained through the favor of Mrs. Craig, a very old lady and cultivated, who treas- ures it as an heir-loom. But it shows that nice dishes could be made in former times. A RAGOUT FOR MADE DISHES. Take red wine, gravy, sweet herbs and spice, in which lamb kidneys are cut up, cockscombs boiled, blanched and sliced, with sliced sweet breads, oysters, mush- room truffles and morsels; thicken these with browned butter. This is convenient to enrich a ragout of any sort. Should be kept close. A RAGOUT OF EGGS. Boil 6 eggs hard, then take large mush- rooms, peel and scrape them clean, put them into a sauce pan with a little salt, cover them, and let them boil ; put to them a gill of red wine, a good piece of butter rolled in flour, seasoned with mace and nutmeg ; let it boil until of a good thickness ; cut the white of yoijf eggs round, so that you do not break the yolks; lay some toasted sip- pets of bread in your dish with the yolks of eggs, then pour over your ragout ; garnish your dish with the whites, lay the flat side upper- most ; a Seville orange between. PASTRY FOR TARTS. 3 pounds of flour, 21-2 ozs. of butter, 1-2 pound of fine sugar beaten. Rub all your butter in the flour, and make it a paste with cold sweet milk and 2 spoonfuls of brandy. PUFF PASTE. -i quart of flour, i 1-2 Ibs of butter; rub 1-3 part of the butter in the flour; make paste with cold water, then roll out your paste and put your butter upon it in bits and flour it ; then fold it up and roll it again ; after this put in more butter, sprinkle flour over, and fold up again; then put the rest of the butter in, flour it, fold it, and roll it twice before you use it. ROYAL PASTE FOR PATTY PANS. Work 1-2 Ib. of butter in i Ib. of flour ; 2 ozs. of sugar and 4 eggs. PASTE FOR CUSTARD. Make a stiff paste with boiling water and flour, stir well together until smooth, then roll out and sprinkle with a little cold water to prevent it from cracking ; parboil. To PREPARE HARE FOR PIE. Cut it in pieces, break the bones, and lay them in the pie ; lay on dumplings, sliced lemon, butter, pepper, salt and the yolks of hard boiled eggs; pour in the gravy in which the hare was cooked, put on the top crust, make hole with the finger in the top, or stick it well with a fork. N. B. Chicken and other fowls may be used in this way. LAMB PIE. Season the steaks and lay them in the pie with sliced OLD STYLE OF COOKING. 517 lamb's kidneys and sweet breads, savory balls and oysters ; lay on butter, pepper, salt and close the pie with a top crust and bake. MUTTON PIE. Parboil the steaks, fill the pie, lay on butter and close it ; after putting some of the water in which the mutton steaks were boiled ; when baked, mix up a handful of chopped capers, cucumbers and oysters with the remainder of the stock water, and stew a little until done'; then add a chopped anchovy, and drawn butter, pepper and salt to form a nice gravy. NOTE. Currants may be added to all these meat pies. LUMBER FOR PIES. i 1-2 pounds of fillet of veal and mince it with the same quantity of beef suet ; season with sweet spice, five pippins, a handful of spinach, a hard lettuce, thyme and parsley ; mix with a penny loaf .grated and the yolks of 2 or 3 eggs, white wine and flower water; 1-2 pound of currants and any preserves. When used, mix up with cream, butter or milk. Very convenient for the pantry when suddenly wanted to make up pies. A CHICKEN PIE. Take 6 small chickens, roll a piece of butter in sweet herbs, season and lay them in and cover with the marrow qf 2 bones rolled up in the batter of 2 eggs, a dozen of yolks of eggs boiled hard, and 2 dozen of savory balls. When served, pour in a quart of good hot gravy. SWEET CHICKEN PIE. Break the bones of 4 chickens, then cut them into small pieces ; season them highly with mace, cinnamon and salt; quarter the yolks of 4 hard-boiled eggs, 5 artichoke bot- toms, 8 ounces of raisins of the sun stoned, 8 ounces each of pre- serves, citron, lemon and orange roots ; 8 ounces marrow, 4 slices lemon without the peel, currants, 50 balls of forced meat, made as for venison pie. Put in butter at the bottom of the pie, then all the ingredients, then a pound of butter, fresh and sweet, on the top, then put the crust on and bake it; then in a pint of white wine mix a little brandy, the juice of 2 oranges, spices, sugar to taste, and cream, salt and pepper to form a sauce to eat with it. FORCEMEAT BALLS FOR VENISON PIE. Boil and chop fine the kid- neys of venison, then add their weight of beef suet, 8 firm apples, 1-2 Ib. of currants, a little salt, some mace, cloves, nutmeg and a little pepper ; mix it together and put it into a crust. Add 1-2 pint of brandy, the juice of i lemon and orange, put in the pie ; bake and serve hot. AN EGG PIE. Chop up the yolks of 2 dozen eggs with the same quantity of beef suet ; season with sweet spices, citron, orange and lemon, lay on a buttered crust and cover it. MINCED PIE. Take 2 Ibs. each of beef suet and parboiled beef tongue, 5 pippins, and a green lemon peel ; season it with i oz. of spice, a little salt, i Ib. of sugar, 2 Ibs. of currants, 1-2 pint of sack, 518 DISHES OF ROYALTY. a little brandy, the juice of a lemon, 1-4 Ib. citron, lemon and orange peel; mix and fill the pies. GOOD FRITTERS. Mix in flour 1-2 pint of thick rich sweet cream; beat 6 eggs, leaving out the whites of 4, 6 spoonfuls of sack and strain them into the cream ; add some grated nutmeg, ginger, cin- namon and salt: then add another 1-2 pint of cream and beat the batter near an hour. Pare and slice your apples, dip every piece in the batter and throw them into a pan with boiling lard. PAN CAKES. One pint of rich cream, 6 spoonfuls of sack, 1-2 pint of flour, 6 eggs, but only 3 whites, i grated nutmeg, 1-4 Ib; butter, melted, a pinch of salt and some susar. Fry these thin in a dry pan. ICING FOR TARTS 200 YEARS AGO. Beat and sift 1-4 Ib. of loaf sugar into a mortar with the white of an egg beaten to a froth ; add 2 spoonfuls of rose water and beat till so thick that it will just run ; always stir one way ; then lay this on the tart with a brush or feath- er dipped in the icing. Set it back in the oven to harden ; not too long, or it will dissolve them. DISHES OF ROYALTY MORE THAN 100 YEARS OLD. QUARTER OF A LAMB WITH SWEET HERBS. Roast a fore-quarter of a lamb ; roll a bit of butter in flour, some chopped parsley, sha- lots, thyme, crumbs of bread, pepper, salt, and a little wine with a little gravy ; boil it a moment or two, then raise up the shoulder off the^ribs and pour the sauce on it; clap on the shoulder and serve. TURKEY, ROASTED. Make a stuffing with some chopped ham, lard, an anchovy or two, bread crumbs, pepper and salt ; nutmeg and lemon peel to taste, some hard boiled eggs, some oysters ; mix all well together with some raw eggs, stuff the crop of the turkey and roast it, with a buttered paper on its breast, for i 1-2 hours; serve with gravy. BOILED CHICKEN AND OYSTER SAUCE. Put your fine, young and fat chickens into a fine cloth or bag: boil them 25 minutes. Then stew some oysters in their own liquor with some black pepper and salt ; roll a large piece of butter in. some flour, mix smoothly, then stir well till melted in the oyster liquor. Put .the chickens hot in a dish, pour the liquor over them and serve hot, MINCED KIDNEYS. Stew them till tender, then -chop them fine ; then slice some cucumbers thin, one hour before you dress them, put them in a sieve, slice your onions, pepper and salt them, fry them in a bit of butter, browned; then drain them from the fat, wipe the pan and put in the onions and cucumbers with a little gravy and a little vinegar or lemon juice; let them stew till tender, but flour them DISHES OF ROYALTY. $19 when you put them in the pan. Serve the kidneys in it ; make it pretty relishing and tart with vinegar. LEGS OF FOWLS LIKE PEARS. Bone the legs of 2 fowls to the stumps, stuff each round like a pear, with a stuffing made of both livers, scalded sweet breads, truffles, mushrooms, minced fat bacon or pork, a little wine, pepper and salt. When done, serve hot with any rich sauce you like. To PRESERVE BACON FROM RUST. After the bacon has been salt- ed about 15 days, put it into a box the size of the pieces of bacon, covering the bottom of the box with hay, wrap each piece of bacon in hay and between each put a layer of hay. This will keep it sweet for a year. Try it. EASAU'S PULSE OR MESS OF POTTAGE. Take the best lantiles, (Italian), boil them in water, drain them ; then stew them with pep- per and salt, chopped parsley and a bit of butter ; when done, add a yolk or two of eggs, some cream, nutmeg and gravy. Season, then serve them hot. BAKED PEARS. Delicious. Take the largest pears you can get, pare them, lay them in a pan with some brown sugar, cloves and cinnamon. When the pan is full, take some sweet rich perry, the newer the better, fill the pan with it and place them together in a slow oven ; if a week the bettter. Serve them when you want them with a little of the liquor. WELLS. Take the largest and soundest onions (white the best), hollow them, but not cut through, scald them in hot -water, drain them ; then make a forcemeat of mixed sweetmeats, mushrooms, truffles, oysters, minced ham or side, pepper, salt, parsley, two or three yolks of eggs ; mix all thoroughly together : fill the onion with it, put some butter in. Bake i 1-2 hours ; serve them up with any sauce you like. FRITTERS. Cut in large squares some sound, rich apples, have ready some thick batter, dip them in, then fry them in boiling lard, which should be boiling when put in ; drop the battered apples in and fry them a light brown; dish them, then sift powdered white sugar over them. SNOWBALLS. Scald some pippins, peel them, roll them in nee all over pretty thick, tie them in a fine rag, boil them half an hour till soft, turn them out, put in a bowl melted butter and sugar (sauce) to eat with them. SAI.LOR SAUSAGES Fry the desired quantity of onions m butter, , with some garlic, thyme, shallots, laurel, parsley and cloves till ten- ' der ; take out the thyme, pour in a pint of red wine, sprinkle in a little flour, make it boil, then put in any kind of sausages you like ; stew till done and the sauce reduced ; skim off the fat, add an an- 52O DISHES OF ROYALTY. chovy, some capers or nasturtium berries, some lemon juice ; serve and garnish the dish with fried bread. ROYAL LOAVES. Take out the crumbs of some French loaves, fill them with almond custard,, made in this fashion : Scald a pint of cream with some laurel leaves, put on it some fine white sugar and some rose water, take five yolks of eggs well beaten, strain all to- gether, put on the fire, boil it till thick, but keep stirring it one way all the time ; when it is* done, and almost cold, add some beaten blanched almonds, with two spoonfuls of brandy ; when you have filled your rolls with custard, lay over them some raspberry jam ; beat the white of an egg and pulverized sugar to a froth, and ice them over with it, and serve in a dish. STUFFING FOR GOOSE. Make forcemeat with the liver; some chestnuts whole, sausage meat, chopped parsley, thyme, pepper, and salt. Stew them together with some butter, stuff the goose with it, roast it a nice brown, and serve with a rich gravy. CARP BLUE. After the carp is cleaned, pour over it 2 or 3 glasses of boiling water to turn it blue, tie it up in a linen cloth, put it in a stew pan with some red wine, 1-3 water, onion, carrot, shalots, cloves, some lemon, thyme, pepper and salt, with a liberal quantity of but- ter. Season it high. Serve your carp with a napkin ; serve the sauce, strained, in a boat. RUSSIAN TuRN-OvERS.-Make a nice filling with good fresh smoked ham (a streak of fat and a streak of lean), mix this with onions, sea- son with pepper and salt, then roll a rich bread dough thin, and then cut with a bowl the size of a saucer, or as large as you wish it ; this is the filling ; then put this on one side and turn the other over and pinch the crust down like fruit turn-overs ; then have well b&aten eggs and rub over them, and bake quickly. SAUCE FOR POACHED EGGS. Pepper, salt, ginger and some pars- ley and shalots chopped fine, with some broth or water, a bit of but- ter stirred in flour, and a little wine ; boil this a moment, then add the juice of a sour orange and pour over a dish of poached eggs. EGG PLUM PUDDING. Take the desired number of egg plums that are sound and plump; make a rich crust of suet and flour, roll out the crust, put in the plums, then close it together, then sew it up in a pudding bag and boil for 4 hours. Turn it out and cut off a piece at the top and rub into it a mixture of butter and sugar, or serve them hot as a sauce for it. TURNIP RAGOUT. Boil your turnips, then stew them in gravy which thicken with a little pepper, butter and flour. Serve all to- gether. GAME OF CROQUET. 521 GAME OF CROQUET. CROQUET. This outdoor pastime is of comparatively modern crea- tion, and is every day becoming more in vogue. It may be played by persons of all ages and of either sex; but it is especially adapted to ladies and young persons, as it demands but trifling personal execu- tion, while it affords delightful and health-giving sport. The grounds upon which croquet is played, is preferably a grass plot of an oblong form; but an ordinary lawn or expanse of even both will answer the purpose, so long as it is of sufficient extent for the operations of the game. The implements for playing croquet, are the balls, the mallets, the striking and turning pegs, the croquet clips or mark- ers, the hoops or arches. Arrangement of the hoops. As much of the interest of this game depends upon the arrangement of the hoops, it is expected that they should be fixed in the ground on definite principles. In the first place, the starling peg is driven in at one end of the ground, and the turning peg driven in at the other extremity. From each of these pegs a space of twelve feet intervenes; here a hoop is fixed; an- other space of ten feet intervenes, when a second hop is fixed; a space of eight feet then succeeds, and at this point is formed what may be termed the base, on each side of which, at a distance of twenty feet and succeeding each other at intervals of ten feet, three hoops are driven in. By this arrangement, a square is formed, the starting peg leading into its centre, and the turning peg leading from it. When the ground is small, the distance may be contracted proportionally. Other arrangements of the hoops may be made at the discretion of the players, but the first-named plan will be found best worthy of adoption, as it affords the most excellent apportunities for the dis- play of address and skill. The game consists in striking the balls from the starting peg, through the several hoops, to the peg at the opposite extremity. The balls are then driven back again to the starting peg. The game may be played by any number of persons not exceeding eight. A larger number protracts the intervals between the several turns, and thereby renders the game tedious. The most eligible number is four. If two only play, each player should take two balls, and when as many as eight play, there should be two sides or sets. In playing the game, each player takes a mallet, ball, and croquet clip of the same color or number, the clip being used to indicate the hoop at which, in his turn, he aims. The division into sides, choice of balls, mallets, etc., is determined by the players among themselves. 522 GAMB OF CROQUET. LAWS OF THE GAME In croquet, as in many other sports when first established, there existed differences of opinion on certain points of practice. i st. On commencing, each player must place his ball within a mallet's length of the starting peg in any direction, and his opening stroke must be to pass through the first hoop. ad. The players on each side are to play alternately, accord- ing to the colors on the starting peg, and the order in which they play cannot be altered during the game. 3d. Each player continues to play as long as he plays with suc- cess, that is, so long as he drives his ball through the next hoop in order or croquets another ball. 4th. When a player strikes his own ball so as to hit another at a distance, he is said to roquet it, and, having thus hit a ball, he must then, as it is termed, "take the croquet," which is done as follows: He lays his own ball, which he strikes with his mallet; this will drive the ball with a momentum and in a direction most desired. In doing this the player should press his foot on his own ball. 5th. A player must move the ball he croquets. He is said to "take a stroke off," when he places his own ball to touch the cro- queted ball, only lightly, so as to leave it, when croqueted, in nearly the same position; but in doing this the croqueted ball must be preceptibly moved. 6th. No ball can croquet, or be croqueted until it has passed through the first hoop. 7th. Any player missing the first hoop takes his ball up, and, when his turn comes again, plays from the starting place, as at first. 8th. A player may croquet any number of balls consecutively; but he cannot croquet the same ball twice during the same turn, without first sending his own ball through the next hoop in order, pth. Instead of aiming at his hoop or another ball, a player may strike his ball towards any part of the ground he pleases. When he has made a complete circuit from the starting peg back to the starting peg, he may either retire from the game by pegging, or, by not doing, remain in. In this case he is called a "rover," and will have the power of croqueting comsecutively all the balls during any one of his turns. loth. When a ball croquets another ball, the player's ball is "dead," and "in hand," until after the player of it has taken the croquet. Hence it follows that if it continues from one ball to another, or from a ball through its own hop, or from a ball on to either of the pegs, none of these subsequent strokes count any- thing. If, however, a player corner off a ball, which in the same turn he has croqueted and then runs off it and makes a stroke that stroke counts, nth. A player whose ball is roqueted or croqueted THE HAIR. 5 2 3 through its hoop in order, counts the hoop. izth. A player must hit his ball fairly not push it. A ball is considered to be tairly hit when the sound of the stroke is heard. A ball is "pushed" when the force of the mallet is allowed to rest against it, and the ball propell- ed without the mallet being drawn back. 1 3th. A player may play in attitude, and use his mallet with his hands in any way he P lea ses, so that he strike the ball with the force of the mallet. 1 4th. When the ball of a player hits the starting peg, after he has been through all the hoops, whether by his own play, or by being roqueted (subject to the provisions in law loth), or by being croqueted, he is out of the game, which goes on without him, his turn being omitted. 1 5th The clip is placed on the hoop through which the player i next going The clips are to be changed by the umpire, and are decisive as to the position of a player's ball; but if the umpire forget to change a clip, any player may remind him before next stroke. Should there be no clip, a player is entitled to asl any of the players how he stands in the game. i6th. A player stops at the peg, that is, having struck the turning peg in order, his turn is at an end, and even though he should roquet off the peg, it does not count. When his turn comes round again, he plays his ball from the spot it rolled to after pegging, i/th. A b; is considered to have passed through its hoop if it cannot I touched by the handle of the mallet, laid on the ground from wire to wire on the side from which the ball passed. i8th. The ; of the umpire is final. His duties are to move the clips; to decide when balls are fairly struck; to restore balls to their places whicl have been disturbed by accident; and to decide whether a croquet, ed ball is moved or not, in doubtful cases. TERMS USED IN THE GAME. Roquet. To hit another ball wit! one's own. Croquet. To strike one's own ball when in contact with a roqueted ball. Mixed. To have the ball in such a position that a hoop prevents the stake which is wished to be made_ .Peg. To "peg" is to strike either of the pegs in proper order. J To dismiss a ball is to croquet it to a distance. THE HAIR. TREATMENT OF THE HAIR. Grease in all its varieties, is no stimu- lant though- it aids the growth by allowing the hair to escape from its follicles. Whatever is a stimulant to the skin has a similar effect upon the hair, the vessels ot the skin itself and of the hair follicles being closely connected. Hence it is that whatever blisters the skin will, in a less dose, stimulate the hair follicle to secretion, such, as canth'arides, turpentine or ammonia. Soap is generally injurious 5*4 THE HAIR. from its removal of the oily matter of the hair; but in some cases, when there is a quantity of old and tough epidermis matted with the contents of the srebaceous follicles, and obstructing the growth of the hair, nothing else will liberate it from this injurious thraldom. Whenever it is likely that plenty of water is to be employed for young children ; soap should never be used, but it would be rather beneficial than otherwise, if it is not used every day, for it will only remove enough of these impeding materials without entirely de- stroying the secretion of the oily matter in rendering the hair too dry and brittle. With proper cleanliness the hair ought never to be touched with soap, egg, or any other solvent oil. Yet, if this daily washing is not practiced, and in the long hair of ladies it can scarcely be, an occasional washing with the yolk of eggs is beneficial. Friction, when not too violent, is very efficacious, and ranks next to ablution, and acts in the same way, but when employed through the medium of very penetrating stiff brush or or a sharp-toothed comb, causes the fine skin to become inflamed, because left bare of its covering. The brush ought to be pushed into the hair at an angle with the surface of the skin, and not driven into it in a perpendicular manner; not more than enough to raise the loose particles of epidermis. It should be perfectly understood that the cure is in the hand, and not in the brush. Plain water or fric- tion are the only means necessary to keep the hair in a healthy state, but a neglected scalp may require soap or yolk of eggs. THE BEST stimulants to the growth of the hair are turpentine and cantharides, or Eau de Cologne, 2 ounces; tincture of can- tharides, 2 drachms ; oil of lavender or rosemary, of each, 10 drops. These applications must be used once or twice a day for a considerable time; but if the scalp becomes sore, they must be dis- continued for a time, or used at longer intervals. By these means, whenever the bulb is not actually diseased; and so long as there is any hair left, however fine, it may be made to enlarge by the in- creased flow of blood transmitted to the follicles, and in this way many apparently helpless cases have recovered. With regard to the oily matter required by the hair, it should be of such a nature as not to become solid in the open air, but to remain in a liquid state. Vegetable oils are so volatile that they rapidly lose their fluidity, so that in a short time the hair is in a worse condition than before using the oil, because it is no longer moistened, and a fresh layer of slickly, pasty matter is formed. If oils are used at all, they should be composed of animal fats. Beef's foot oil, seasoned with any favorite essential oil (all of which are more or less stimulating), is a most valuable addition to the toilet. Olive oil and almond oil, even when mixed with hard animal fat, are too drying in their nature THE HAIR. 525 for the hair. But pure lard, prepared at home, is by no means ob- jectionable. Mixed i pound of lard and 1-2 oz. canthardies. Suet is too hard, but may be mixed with any of the animal oils to advantage to form a pomade. CUTTING the hair, whether with scissors or razor, appears to ac- celerate its growth, but in which way it is difficult to explain, but it does improve the length and strength, and should be repeated at short intervals, if only to remove the split ends, or rather to avoid them. DEPILATORIES, intended to remove superfluous hairs by chemical means, are sold by unprincipled persons who well know their want of power. Nothing but the tweezers have the slightest effect, and the man who could succeed by less painful means would soon realize a fortune, I give a remedy which I found in a book of recipes pub- lished nearly a hundred years ago, which is as simple as it is effec- tual in aiding to extract superfluous hairs. To TAKE HAIR OUT BY THE ROOTS. Two and one-half ounces of resin, i ounce of beeswax ; melt them together and make into sticks for use ; warm the end and paste it over the hair, and then with the tweezers or fingers remove the foe to beauty. HAIR WASHES are used for removing the waxy dust which has ac- cumulated on the scalp and in the hair, and eradicating dandruff, and should be washed off with soft, warm water after each applica- tion, if used more than once. ROSEMARY EXTRACT. Carbonate of potash, i ounce; alcohol, 8 ounces ; oil of rosemary, 2 drachms ; water, i gallon ; colored with burnt sugar, and filtered. ARNICA HAIR WASH. When the hair is falling off and be- coming thin from frequent use of castor, maccassar oils, &c., or when premature baldness arises from illness, the arnica hair wash will be found of great service in arresting the mischief. It is thus prepared: Take elder water, 1-2 pint; sherry wine, 1-2 pint; tinc- ture of arnica, 1-2 ounce ; alcoholic ammonia, i drachm ; if this last named ingredient is old and has lost its strength, then 2 drachms instead of i may be employed. The whole of these may be mixed in a lotion bottle, and applied to the head every night with a sponge. Wash the head with warm water twice a week. Soft brushes only must be used during the growth of the young hair. WASH FOR THE HAIR. One-third each of bay rum, glycerine and water. Wash the hair with it, and comb often. A WASH TO STIMULATE THE GROWTH OF THE HAIR. ("Ugly Girl.") Sulphate of quinine and aromatic tincture, equal parts. How TO WASH THE HAIR. Borax and camphor cleanse the beautifully, and render it rich and glossy. 526 THE FOR CLEANSING THE SCALP, OR SHAMPOOING. Dissolve one tea- spoonful of borax in a tea cup full of hot water. Apply the liquid to the scalp and rub hard until a good lather is produced, then rinse with cold water until the hair feeis natural ; wipe the hair dry be- fore combing. Avoid using ammonia and other dangerous irritants. Before bathing in the morning, put one teasponful this water into your basin ; it will cure blotches of the face, removing prickly heat and freckles caused by summer heat. WASH TO CLEANSE THE HAIR OF GROWN-UP PERSONS. One ta- blespoonful of liquid ammonia, i pint of water ; pour a small por- tion on the hair at a time and rub it in, then wash it in clear, warm water and mild soap ; wipe until dry. Bottle it and apply when needed. POMADES. IN preparing pomades it is always best to make the lard directly from the green leaf; it is best in winter ; try it in a porcelain or preserving kettle over a steady and slow fire, taking care that it does not burn ; when melted, add to i pound of lard a pinch of finely powdered alum, a good teaspoonful of salt, i gill of water ; bring the whole to a boiling point, keep up the heat 5 or 10 minutes, stir- ring with a wooden spoon all the time ; if any scum forms, remove it, then allow the lard to get cold; at the bottom some impurities, with the alum and salt, will be found, which can be removed ; the lard must be put back with a small portion of water and one small teaspoonful of salt, when the lard is melted ; after stirring it a few minutes, it can be set aside to cool; care should be taken to expel all the moisture, for if any be left it in the lard it will soon turn ran- cid ; no perfume should be added until the lard is nearly cold, oth- erwise they are changed by the heat, and others entirely dissipated. When poured into bottles, it is best for it to be as cool as it can well be ; if hot. a vacuum is formed in the center on account of the con- traction which takes place on cooling. The jars or bottles should be moderately warm. Add a drop or two on the top of the lard of the desired perfume. To MAKE POMADE FOR THE HAIR. One-quarter pound of lard, 1-2 pint of castor oil; scent. Let the lard be unsalted; beat it up well, then add the castor oil and mix thoroughly with a knife, adding a few drops of any scent that may be preferred. Put the pomatum into pots, which keep well covered, to preserve it from turning rancid, POMADE A LA JONQUILLE. Inodorous lard, i pound; vanilla, 1-2 pound; musk, 1-2 pound; oil bergamot, i ounce; attar of roses, 10 drops ; oil neroli, i drachm. T HE HAIR. S 2 7 CRYSTALLINE PALMA CHRISTI POMADE. In summer take 4 ounces of spermacetti, in winter take 3 ounces, melt with a moderate heat, and pour in gradually 10 ounces of castor oil, remove n from U fire and then add 10 ounces of almond or olive oil, The pertume should not be put in till nearly cold, that is, the oil of lemon, 1-2 ounce; oil of orange, 1-4 ounce; oil of bergamot, 1-2 ounce; or attar of roses, 30 drops ; oil of verbena, 30 drops ; oil of < 1-4 ounce ; colored to suit the taste. GLYCERINE POMADE. Four ounces of almond oil, 1-2 ounce vir- gin wax, and 1-2 ounce glycerine (pure). Melt the wax, then stir ir the oil and glycerine ; finally, perfume as desired, excellent pomade for dressing the hair. THE EYEBROWS AND EYELASHES. To THICKEN THE EvEBRows.Rub them several times a day with an infusion of mint in white wine, or moisten them with a lotion oj 5 grains of sulphate of quinine in i ounce of alcohol. COLORING FOR THE EYEBROWS, EYELASHES AND HAIR. . an ounce of walnut bark or the hulls of the nut before they dry, in two cups of water for an hour, then add a lump of alum the size ot a filbert to set the dye ; then apply with a camel hair brush to tl eyelashes, or brows, and with a larger brush or sponge to the hair Be careful not to wet the pillow cases and bed clothing ; to prevent this wrap the head up well. This dye is perfectly harmless. To BLACKEN THE EYEBROWS. Pencil them with the charred em of a match. T- 1 v. FOR COLORING THE EYEBROWS AND LASHES used by the ladies. Dilute antimony with spirits mixed with powdered nutga Is, gum and wax, perfumed highly with musk or rose oil. t is also made into a paste for dying the hair. Let a druggist prepare it fc FOR THE GROWTH OF THE EYELASHES. (Harper's Bazaar.) Five grains of the sulphate of quinine in an ounce of sweet oil is the best prescription; put on the roots of the lashes with the most delicate hair pencil. Do not touch tne lashes with the finger, for it irritates tVic cvc To INCREASE THE LENGTH AND BEAUTY OF THE EYELASHES.- Clip them once a month, taking care not to cut them short. HAIR OILS. DIAMOND HAIR OIL AND TONIC. Good for the scalp and nice for the hair: Castor oil, 8 ozs.; tincture of blood root, i oz.; can- tharides, i oz.; oil of bergamot, i oz.; alcohol, i quart. OAKLAND HAIR OIL. Castor oil, 1-2 pint; creamed lard, o 528 THE HAIR. ive, or almond oil, 6 gills ; color, perfume, and mix to suit. This oil does not congeal in cold weather ; alkanet is generally used for coloring a beautiful red, turmeric for lemon color, and armanetto for coloring orange. COCOANUT OIL Is good for the hair, provided it be new and fresh. PALM OIL is also fine for the hair ; its odor is pleasant, resem- bling violets, and is a fine addition to pomades ; turmeric will give it a lemon color. ITALIAN HAIR OIL. Mix castor oil, i pint, with half pint Ja- maica rum, and perfume with any essential oil to fancy. ANTIQUE HUB OIL. Oils of sweet almonds and olive, each 1-2 pint ; the oils should be the best ; scent with any sort of perfume ; use any coloring ; put into a bottle and cork tightly. MACASSAR OIL. One pint of olive oil, 3 ozs. alcohol, 1-4 oz. of rose oil ; free from dust chipped alkanet root (which can be had from a druggist for a few cents), 1-2 an ounce ; divide it into 3 or 4 muslin or bobbinet bags, and let them lie in the oil until a pretty bright red or crimson is developed, then change them to other oil, as the bags can be used again for the same purpose, put into the bottom of each phial a small quantity of any perfume that you may fancy, such as the oil of bergamot, orange flowers, rose, jessamine, &c., mixed with a little tincture of musk ; do not press the chipped alkanet root, nor shake the bottle when you use the oil, but pour a small portion into a flat vessel or saucer, and with your finger rub it through the roots of the hair. BEARS' GREASE. Not being a commercial article, it requires a quantity of perfume to counterbalance the unpleasant odor, but the genuine oil can be counterfeited, and is just as good in quality, if not better, for the hair. Good, fresh and sweet lard, i pound ; beef suet, 4 ounces ; melt the suet, then, according to the heat of the weather, add from 4 to 8 ounces of castor oil or olive oil, then add the lard ; triturate till nearly cold, then vary to suit the fancy, or in the following proportions: oil of bergamot, i ounce; oil of lavender, 1-2 an ounce; oil of cloves, 10 drops; pour into bottle or jar ; cork tightly. COLORING THE HAIR. A French Recipe (The ugly girl papers. ) Melt together in a bowl set in boiling water, 4 ozs. of white wax in 4 ozs of olive oil, stirring in when melted and mixed, 2 ozs. of burnt cork in powder. This will not take the dull, bluish tinge of metallic dyes, but give a lustrous blackness to the hair, like life. To apply it, put on old gloves, cover the shoulders carefully to protect the dress, and spread the color preparation like pomade on the head, working it well through the hair. It changes the color at once, as a black dressing rather than a dye. THE HAIR. 529 FOR THE HAIR. For dark hair use 2 ozs. of strong green sage steeped in a quart of water to wash the hair with. For light or blond hair, use dried sage tea. Boil both till reduced to a pint and then apply it to the hair. Mrs. Dr. French. To TURN THE HAIR A GOLD COLOR GRADUALLY. Wash it several times a day with champagne wine. To COLOR GRAY HAIR A GOLD COLOR. A small portion of the nitrate of silver, dissolved in sweet oul. To PREVENT ONE'S BONNET FROM BEING INJURED BY THE HAIR. Past a piece of oiled silk in the part where the crown of your bon- net meets the brim, spreading it some distance up the crown and some distance down into the hair between the outside and lining. Or an oiled bonnet or cap may do. SCALD HEADS CURE FOR SCALD HEAD. This disease commences with the symp- toms of the common ring worm in its earliest stages, only the rings are not so red as the former; the skin in the center does not appear very different from the surrounding healthy parts, but when examin- ed carefully it is found full of minute pustules which are highly con- tageous and full of a yellow matter, capable of communicating the disease even to adults. Though there is no fever, the health is not perfect, which may be either the cause or the effect of the disease. If carefully noticed previous to the outbreak, the ordinary scurf be- comes thicker and browner than usual ; then the eruption spreads rapidly, and if not arested extends over the face, neck and shoul- ders, causing the hair to fall from the head, eyebrows and lashes, and the person to appear almost a leper ; sometimes the skin appears covered with white scabs, and to fall off like bran, and unless care- fully washed becomes highly offensive. The treatment is almost entirely local and the remedies will be useless, if the reduction of the general health is not supported by good living and tonics. The first thing to be done is to cut off the hair with scissors or shave the diseased spot as closely as possible with a razor, then make a lather as strong as possible with castile soap and rub it on the sores ; let it remain a moment to soften the scabs, then wash them clean in warm water and wipe them dry. The parts being cleansed, the applica- tions can act on them ; then place on them a large iflaxseed meal poultice. After removing this valuable poultice wash the place again with mild soap and water, and wipe dry ; after this, make a plaster of ointment composed of i drachm of iodide of mercury to i oz. of lard; let it remain a day and night, then cleanse the scalp with yellow or domestic soap and apply the ointment again. Re- peat this every day, but if the mercury causes too much irritation, on 530 THE HAIR. alternate days use the iodide of sulphur, made half as strong as the iodide of mercury, but if the irritation still continues, apply another linseed poultice. Generally this application acts in a wonderfu manner after a day or two, and reduces the disease to a mere scurf. But this must not by any means be considered a cure, until the skin is sound and the hair comes out again, which it does in the course of time. The above remedies destroy the vegetable fungus in which the disease essentially consists. If but little scurf remain, instead of the ointment, use a wash composed of 10 to 20 grains of chloride of zinc, 2 oz. glycerine ; rose water, 6 oz ; mix. Or, sometimes use an ointment of creosote, composed of 1-2 fluid drachm of creosote with i oz. of lard, melted till thoroughly incorporated. I have met with the following directions, which I, with the above, consider ex- tremely valuable, for so loathsome a disease known as tetter or scald head: Take of carbonate of soda i drachm which dissolve in 1-2 pint of vinegar. Wash the head every morning with soft soap, and apply the lotion night and morning. One teaspoonful of sul- phur and treacle should also be given occasionally night and morn- ing. The hair should be cut close, and around the spot it should be shaved off and the part bathed night and morning with a lotion made by dissolving i drachm of sulplur in 6 ozs. of water. A small piece of either of the subjoined ointments, rubbed into the part when the lotion has dried in. No. i. Take of citron ointment i drachm.; sulphur and tar ointments, of each 1-2 oz.; mix thoroughly and apply twice a day. No. 2. Take of simple cerate, i oz.; creo- sote i dram.; calomel, 30 grains ; mix and use in the same manner as the first. Concurrent with these external remedies, the child should take an alterative powder every morning ; or, if they act too much on the bowels, only every second day. An important fact must be remembered by mother or nurse, never to use the same comb or wipe on the same towel employed for the child with a dis- eased scalp for the healthy children, or let the little afflicted one sleep with those that are free from the disease ; and, for fear of any contact with hands, head or otherwise, to keep the child's head en- veloped in a tight cap until the eruption is completely cured. N. E. I have known several families to take scald head imme- diately from one individual. A little boy took it from a young friend whom he loved dearly ; others from him, &c., till it was circu- lated. None knew how infectious or contagious it was, or that it was so at all, and after many years of regrets, with visiting of water- ing places and heavy medical bills, they were cured by using the old fashioned but repulsive remedy of anointing the places with equal portions of flowers of sulphur and pure lard, perfumed with oil of roses. The hair being shaven closely, the scalp repeatedly washed THE HAIR. 531 and Kept clean, wearing a cap, keeping free from exposure to draught and cold. Taking daily, as an apperient, cream of tartar. To REMOVE scurf from the head, take 8 ozs. of castor oil, 6 ozs. of olive oil, 1-2 oz. of tincture of cantharides ; mix it well and add 2 drams of essence of bergamot to render it agreeable. Or mix equal quantities of rum and oil, and use it like oil alone. Or take equal portions of castor oil, sweet oil and rum. DEPILATORIES. DEPILATORIES FOR REMOVING SUPERFLUOUS HAIR. All articles of this kind should be used with much care, as the skin sometimes comes off with the hair, causing a very unpleasant sore. But many persons will use them, notwithstanding the danger. Mix a sufficient of the powder with warm water to form a paste; place enough on the hair to cover it, and allow it to remain a few minutes, or until its action on the skin be sensibly felt; then remove it with a penknife or a paper knife, like removing the beard with lather; apply a little cold cream or oil after washing the place well with clear water. H MR SUPERFLOUS, TO REMOVE. Make a plaster of shoemaker's wax, spread it over a very fine and strong cloth or an old kid glove, warm it just enough to make it stick to the skin, then pull off sud- denly. It will not smart much, then wash the spot or arms in warm soapsuds; when partially dry, rub on some wood ashes and wash off at once in clear water, then grease the skin. This application, re- peated a few times as the hair grows out, will entirely destroy the roots. BANDOLINES. BANDOLINE OR FIRE TAN FOR THE HAIR. Take good Irish moss one lb.; cover it with water, and allow it to stand for 30 minutes or more, then pour off the water and add about a quart more of fresh water; put it on the stove and boil till dissolved; then strain it through a cloth without squeezing it; if, on cooling a little, it is too solid, add sufficient water to make it the consistency of thick syrup. It can be perfumed with attar of roses or anything desired; a few drops is sufficient to answer the purpose. If required to keep for some time, dissolve five grains corrosive sublimate and ten grains of muriate of ammonia in a little water and add to it. If required of a pink color, pass a little alcohol through cudbear to tinge it, or bloom of roses can be used when the sublimate is omitted. Quince seeds are superior to Irish moss, if they can be obtained, and are prepared in a similar way. Put in bottles or jars and keep closely. BANDOLINE FOR THE HAIR. English. Boil a tablespoonful of linseed in a plot of water for five minutes. Strain and bottle for use. 532 THE HAIR. HAIR TONICS AND INVIGORATORS. HAIR RESTORATIVE. Fine salt dissolved in water, apply daily. To PROMOTE THE GROWTH OF HAIR. Equal quantities of olive oil and spirits of rosemary, a few drops of oil of nutmeg. Mix the ingredients together; rub the roots of the hair every night, with a little of this liniment, and the growth will soon sensibly increase, To INCREASE THE GROWTH OF THE HAIR. Beat heartshorn very fine and mix with sweet oil; put upon the head of persons who have lost their hair, will cause it to grow again as at first. ROSEMARY LEAVES A HAIR TONIC. Steep them in rectified spirits; good to promote the growth of the hair on account of its essential oil. HAIR TONIC i dram flour sulphur, i dram sugar of lead, i dram cantharides, 2 oz. spirits ammonia, i oz. glycerine, 2 ozs. rose water; add one pint of soft water, and shake it well before using it. Used for many years. CURE FOR BALDNESS. CAPILLARY OIL FOR BALDNESS. It is good for stimulating the growth of the hair after a spell of sickness and for preventing it from falling off. As far as experience goes, it remains unequalled, by any other hair tonic. 8 grains corrosive sublimate, 10 grains cantharides; 12 ounces alcohol; mix and allow the compound to stand for 3 days, then filter; add castor oil 4 ounces, 1-2 ounce oilot rosemary flowers. Apply once every day, and rub well into the skin. A stiff brush is better, as it slightly irritates the scalp. A daily application for seven or eight days, will effectually stop the hair from coming out, and if cutaneous disease exist, the mixture will cure it. BALDNESS. Mix pearlash, 1-2 oz., onion juice i gill, i pint of water. Cork in a bottle. Rub the scalp hard with a rough linen towel dipped in the mixture daily. OIL FOR INCIPIENT BALDNESS. A mixture of equal parts of tinct- ure of cantharides and olive or almond oil, simply agitated together before use. A more effective and cleanly liquid may be made by substituting more of spirits of rum for the oil, and adding i or 1-2 drams (Price's) glycerine to each ounce of the mixture. Distilled or rosemary water is often substituted for proof spirits. A still more active preparation is made of the catharides and glycerine only. TO CURL THE HAIR. To CURL HAIR. Take 2 oz. borax, i dram of powdered gum THE HAIR. 533 Senegal, i quart hot water (not boiling), mix, and as soon as the in- gredients are dissolved, add 2 oz. of spirits of wine, strongly im- pregnated with camphor; on retiring to rest, wet the hair with the above mixture and roll it in paper as usual; leave them till morning then untwist and form into ringlets. To MAKE HAIR CURL EASILY. This may be done by rubbing it with a beaten yolk of an egg, washed off with clear water, afterwards. _Note It is always well to go through this process when you change to curls after having worn the hair plain. To MAKE HAIR CURL. After wetting the hair to be curled, let the ends be as even as possible, then wrap it around a perfectly smooth round stick of wood, or a metalic tube of proper size; tie it properly and put it so as to suspend it in water, that it may not touch the bottom, of the vessel and boil from 3 to 10 hours, remove it from the boiler, wrap it carefully in a newspaper, or in dough and bake it in a moderate oven for one hour. Thus heated, it will remain perma- nantly curled. BEER FOR CURLING THE HAIR. Beer may be used to make the hair curl finely and hold it in any required position, it is applied by simply moistening the fingers, and passing the hair through them. To Cof,OR THE HAIR. Wash it daily with cold potato water. GOLDEN POWDER FOR THE HAIR. Make a strong solution of alum and hot water, then add powdered termuric enough to make a deep orange color, then set it to crystalize, then crush it to a coarse powder. To make the hair golden for an evening entertainment. Dampen the hair with a weak mixture of gum arabic water, then dust over the above gold powder. It does not shake off. HAIR DYES WITHOUT PREPARATION. Nitrate of silver, i ounce ; 8 ounces distilled water ; sufficient of liquid ammonia to redissolve the precipitate first formed. This ap- plied to the hair soon turns it to a dark shade, particularly if it is ex- posed to the warmth of the sun's rays; much care must be used in applying it. Stains on the skin or on linen can be removed by using a weak solution of cyanide of potassium. Clear days are the best to apply it. HAIR DYE No. i. Label a bottle No. i ; place in it i ounce of soft or clear warm water after settling ; put into the water i drachm of sulphide or sulphuret of potassium. HAIR DYE No. 2. Label another bottle No. 2 ; pour into it i ounce of soft or clear rain water ; and into the water thus bottled i drachm of crystal ized nitrate of silver. Apply No. i, and directly after it No. 2 for a few minutes, alternately, using different brushes for each number ; use on clear days ; as soon as dry wash out well 534 GLYCERINE. with soap. Be careful not to get it on the skin or clothes, as it makes the face sore, as well as colors it. LIQUID TO COLOR the hair black without staining the skin. One part bay rum, 3 parts of olive oil, and i part of good brandy by measure ; wash the hair with it every morning and it will make the hair beautifully black without injuring it ; use articles of the best quality ; mix in a bottle ; shake well before applying. A HARMLESS DYE FOR COLORING THE HAIR. (Dr. G.) Take a piece of unslacked lime (a good article) and reduce it to powder by pouring water on it, then mix it with a portion of litharge, one- fourth to one-third as much litharge as lime; reduce to a fine pow- der and pass through a seive. A VALUABLE AND NATURAL DYE FOR FHE HAIR. (Contributed by Mrs. James de Stephenson, of Arizona, for the "Housekeeper's Encyclopaedia.")- --Collect the juice of the mesquite tree by making an incision in it; Jhen wash the hair perfectly clean and wipe it dry, then wet it several times with the forementioned juice, and it will not only make the hair soft and kill the vermin, but will make the hair rich and glossy^and also the beard. Note. This juice is used by the Navajo Indians for dying their hair jet black, and exerts no in- jurious effects. GRECIAN HAIR DYE. (Harmless.) Is made from green walnut hulls (Juglau regia) by extracting with water and evaporating until the regianic acid is precipitated as a black powder. TINCTURE FOR GRAY HAIR. To 4 ounces of the finely beaten root of the wild indigo plant, i pint of alcohol, and i pint of rain water or soft water ; let it steep for six or seven days in a closely covered vessel or bottle, then simply wet the scalp with It twice a day night or morning. GLYCERINE. GLYCERINE is the best application known for burns. It is sooth- ing as well as healing ; it is invaluable in diphtheria ; apply to the throat with a soft brush. It is good in croup ; for dry sores ; for painful sores ; for blistered skin ; head scab, and diarrhcea in chil- dren, used both internally and externally; for chronic pneumonia, given in a teaspoonful dose 3 times a day. It is excellent to mix poultices with to keep them moist, and to make them more healing. and prevent their sticking. It should be in every family. GLYCERINE. This valuable substance was for ages considered of no importance, being derived from the residuum left after the mak- ing of stearine candles and soap. Its medical properties are of the most striking character, and its value beyond computation, not only in pharmacy, but in innumerable things; its antisceptic properties CORNS, BUNIONS AND WARTS. 53 J are wonderful. It can preserve animal substances from decay ; leather is rendered soft and pliable, and preserved by it. If satu- rated with it, wooden vessels neither shrink nor dry up ; its power in healing sores, removing pains, such as scratches, of burns, is marvellous. It is used for extracting the odor of flowers, and is of great use in the processes of dying, wine-keeping, brewing, and liquor making. GLYCERINE LOTION. Mix i oz. of glycerine with i pint of water. It allays itching and removes dryness, &c.,in various skin diseases, with the addition of 2 or 3 drachms of borax, it removes chaps from the lips, hands, and nipples. CORNS, BUNIONS AND WARTS. CORNS. Scrape chalk and bind it upon the corn, or at night bind a piece of lemon upon it. Gylcerine is good for corns. CORNS. No. 2. Take a small piece of flannel that has not been washed, wrap or sew round the corn and toe. One thickness will be sufficient. Wet the flannel where the corn is, night^nd morning, with fine sweet oil. Remove the flannel weekly, and at the same time pare the corn, which will soon disappear. To CURE CORNS. Before going to bed at night, put a coating of gum arabic over the corn. It will soon get well. FOR CORNS. Powder some copperas and make a paste with water, put it on a cloth and bind it on the corn, when going to bed, for several nights; bind so as not stain the bed linen. CURE FOR WARTS. French Physician. Steep a small piece of raw beef in sugar all night, trim the wart and bind as much as will cover it and tie it on. If the excresence is on the forehead, con- fine it with sticking plaster cut in strips. RELIABLE CURE FOR CORNS. Remove the hard part with a sharp knife, then wrap a piece of canton flannel twice around the toe, and tie it with a thread near the end, just tight enough to keep the cloth on. Then saturate the cloth directly over the corn with pure spirits of turpentine. In ten minutes the annoyance will cease. MECHANICAL CORN PLASTERS. Any suitable adhesive plaster is spread on a thick leather (buckskin), which is cut to a suitable size; punch a hole in the centre, vulcanized India rubber, or any soft leather, prepared in the same way; the hole must just fit so as to let the corn through. . WARTS AND CORNS, ro CURE IN A FEW MINUTES. Make a poultic of some slacked saleratus, and powdered gum arabic and a 1 water. Spread it on a small piece of rag. Then with a sharp knife trim the corn or wart and put the plaster on and let it remain ten or 538 LADIES' TOILET. look worse. Above all, as you regard health, comfort, and beauty, do not lace too tightly. A waist too small for the natural propor- tion of the figure is the worst possible deformity, and produces many others. No woman who laces tight can have good shoulders, a straight spine, good lungs, sweet breath, or is fit to be a wife and mother. The most elegant dresses are black or white ; common modesty will prevent indecent exposure of the shoulders and bo- som. A vulgar girl wears bright and glaring robes, fantastically made ; a large flaring, red, yellow, or sky-blue hat, covered with a rainbow of ribbons, and all the rings and trinkets she can load upon her. Of course, a modest, well-bred lady chooses the reverse of this. In any assemblage, the most plainly-dressed woman is sure to be the most ladylike and attractive. Neatness is better than rich- ness, and plainness is better than display. Single ladies dress less in fashionable society than married ones, and all more plainly and substantially, for walking or traveling, than other occasions. As a general rule, applicable to both sexes, that persons are the best dressed when you cannot remember what they had on. Avoid everything out qf the way, uncommon, or grotesque. To PACK AWAY DRESSES. Carefully fold in very dark-blue paper, as highly glazed as possible. This will preserve the color of them, but they must be kept in a dry place, or be occasionally unfolded and hung for a few hours in a dry room, and the paper be dried, too, otherwise they will be sure to be spotted with mold. THE BEST DRESSED persons are those that wear the least jewelry. Of all things, avoid showy chains, large rings, and flaring gewgaw pins and brooches. All these should be left to the uncivilized In- dians and South Sea Islanders. PHOTOGRAPHS, TO DRESS. In taking photographs, dress in dark- brown, dark-green, maroon, and plain blark goods, without gloss, will make a dark, rich, drab color ; silks of a drab color consider- ably lighter; snuff-brown, dark-leather, dark beaver, dark-drab ; scarlet, cherry, orange, crimson, and slate, will take a very rich drab color. Violet, blue, purple, pink, and magenta will take very light, and should not be worn when sitting for a picture. LOTION FOR THE COMPLEXION. Mix together 1-2 oz. powdered borax and i oz. of pure glycerine, with i quart of camphor water. Wet the face every morning, and when nearly dry, wash it clean and wipe it dry. FOR THE SKIN. An old English prescription. Slice a cucumber in a cup of blue skimmed milk, let it stand an hour, then bathe the hands and face in it ; when dry wash it off. It is said that it will cause the hair to grow on bald spots. To SOFTEN AND REFINE THE SKIN. "Ugly Girl." Rub the milk LADIES' TOILET. 539 on the face which exudes from the stalks and leaves of garden let- tuce, at night and in the morning; wash it off with a solution of spirits of ammonia, To PROTECT THE SKIN FROM THE STRONGEST FROST. Put 3 to 6 drops of glycerine into water before washing the hands and face, or, if only washing the hands, put one drop into the palm of the hand after washing off the soap and dirt, rub all over the hands and wrists, and then dry thoroughly. This is also good for sunburn. FOR CHAPPED SKINS FROM THE COLD AND WIND. Apply cold cream or glycerine at night and wash off in the morning with car- bolic soap. To avoid rough skins from exposure, before going out rub the face, arms and throat well with cold cream or pure almond oil. A FINE WASH FOR THE SKIN. Put two tablespoonfuls of ammo- nia in a basin of water. OINTMENT FOR PIMPLES. Thirty-six grains bicarbonate of soda, i drachm of glycerine, i oz. of spermaceti To PRODUCE A HEALTHY ACTION OF THE SKIN. Dip the toes in water every morning and night, and rub the feet till perfectly dry. RAIN WATER is the best lotion, bloom of youth, and cosmetic for the skin. To TAKE WRINKLES GOT OF THE FACE, OR PREVENT THEM. Cover the head and hold the face over the fumes of powdered myrrh heated on an iron plate. To REMOVE WRINKLES. Thirty-six grains of turpentine, 3 drachms of water; mix and apply at night, letting it dry. WHEN THE WRINKLES ARE DEEPER. Use 2 1-2 drachms of es- sence of turpentine, i drachm gum mastic, 2 ozs. fresh butter; mix with the lotion ; wash the face, and let it dry without wiping. ERUPTIONS ON THE FACE. Dissolve i oz. of borax in a quart of water, and apply with a sponge on going to bed. This will destroy the insect working under the cuticle. CAMRHORATED ALMOND PASTE. This preparation is used for softening the skin and chapped hands, roughness of skin, &c. COSMETIC FOR THE COMPLEXION. Mix glycerine with water and a small quantity of alcohol; add cologne or other perfume, and you have preparation excellent for the complexion. THE GREAT SECRET OF ENAMELING THE SKIN. Get from the druggist the purest and most refined glycerine and lily or Parisian white and rouge ; before going to bed wash in simple hot water as can be borne (that of rain water is the best), the parts you design to make white, then dry rub with a coarse towel till perfectly free from moisture ; then moisten a linen cloth with the pure glycerine, 540 LADIES' TOILET. and rubbing it well on the skin. This can be done as often as you like ; very soon the glycerine will remove all that disfigures the looks of the skin, leaving it as white and tender as an infant's. If de- sired, you may use a little of the purest white lily and rouge powder. To CLEAR THE COMPEXION. Take finely powdered and softened charcoal, a teaspoonful mixed with water or honey three nights in succession, then work it out with a mild purgative; it acts like calo- mel without its effects. This is important, for the charcoal remains in the system with all the poison it has absorbed, so that an aperi- ent must not be neglected. "Ugly Girl." This should be repeated every three months. AN English writer says that there is no greater preservation of beauty than washing the face in hot water at night. PEARL POWDER. Take of French chalk, in very fine powder, 1-4 pound; oxyde chloride of bismuth, 1-2 ounce; mix well together; then apply by moistening a sufficient quantity with water, or di- luted cologne, with a soft rag, and allowing it to dry on ; after which it will bear wiping with a towel to remove superfluous quantity. CHINESE WHITENING, OR MEEN FUN. Carbonate of magnesia, 2 ozs.; prepared chalk, i oz.; both in fine powder ; mix. FRENCH ROUGE. Take French chalk in the quantity desired and mix with it carmine, to make it the shade wished. It can be used as a powder, or with a little weak mucillage of gum dragon. To IMITATE FLESH COLOR. Mix a little white and yellow chalk together, then add a little more red than yellow; these form an excellent imitation of the complexion. CARE OF THE HANDS. To make the hands soft and white, one of the best things is to wear large mittens (at night) of cloth filled with wet bran or oatmeal, and confined at the wrist closely. A lady who had the whitest, softest hands in the country confessed that she had a great deal of house work to do, and kept them as white as any idler's by wearing bran mittens at night. The pastes and poul- tices for the face owe most f their efficacy to their moisture, which dissolves the coarse skin, and to their protection from the air, which allows the new skin to come tender and delicate. Oatmeal paste is as efficacious as anything, though less agreeable than pastes made with the white of egg, alum and rose water. The alum astringes the flesh and makes it firm, while the egg keeps it sufficiently soft, and the rose water perfumes the mixture and makes the curd not so hard. To MAKE THE HANDS WHITE, Keep a jar of oat or corn meal on the washstand, and after you have soaped your hands, put some LADIES' TOILET. 54 T meal on them, rub it well in, with the soap, rinse it off, and before wiping put on a coat of glycerine ; then put on a pair of loose old kid gloves, let them remain all night, and in the morning wash off the glycerine. There is nothing better. To PRODUCE A PURE, CLEAR SKIN. Take a vapor bath or alco- hol bath thrice a week, which is done by placing a saucer of alcohol under an open chair covered over with a large blanket, then wrap the patient loosely in another and seat the person on it, then throw the loose ends of the lower blanket over and set fire to the alcohol with a match and steam for 15 minutes or use a tepid bath rub till perfectly dry, or the body begins to glow ; or instead a tepid bran bath, or one of oat meal, and rub till the skin shines. To MAKE THE SKIN FRESH AND SOFT. Mix together 3 table- spoonfuls of honey and the white of an egg, and a very little thick cream or mutton tallow; spread over the face on going to bed. In the morning wash off with soap and warm water. WRINKLES, TO REMOVE. Make a mixture of tar and almond oil, and on going to bed, apply. Place an old covering on the pillows to protect them from stains. FACE PASTE. Beat or whisk well together the whites of 4 eggs, 1-2 oz. each of alum and almond oil. Apply. To REMOVE FACE MOTHS, LIVER SPOTS, BLOTCHES, ETC., ETC. Beat together equal portion of wild tansy, horse radish and new milk. Anoint the face at pleasure and let it dry without wiping. To REMOVE PIMPLES AND SMALL-POX MARKS. Equal portions of mutton tallow and hog's lard with a little cologne to make the mix- ture smell nicely. Apply it for days as often as you choose. N. B. No one can have a nice complexion if the digestion is To WHITEN THE HANDS, A CREAM. A wineglassful each of lem- on juice and cologne water ; then scrape fine 2 cakes each of brown Windsor and pure white soap to fine powder and mix all to a pulp, then pour into moulds ; when hard, use for the toilet. FOR CHAPPED HANDS. One oz. glycerine, 1-2 oz. bay-rum, 1-2 oz. cologne; mix thoroughly and apply. To SWEETEN THE BREATH. Get from your druggist a package c crushed cubeb berries, smoke them every night before retiring and be sure to use a dark clay pipe, as it does not become strong. This will sweeten the foulest breath. To CLEANSE the teeth and purify the breath, chew orris-root or burnt bread. FOR SINGERS AND PUBLIC SPEAKERS. Dissolve a tablespoontul of beef jelly (domestic is better), in a cupful of boiling water. Eat generously. 542 L.ADIES TOILET. SPANISH WOOL. A Cosmetic. Separate the coloring matter from safflower by washing them until the water that comes off is colorless; dry, powder and digest in a weak solution of carbonate of soda ; then place some cotton wool at the bottom of the vessel and throw down the coloring matter by gradually adding lemon juice or white vinegar till it ceases to produce a precipitate. Next wash the cot- ton wool in cold watter, then dissolve out the color with a fresh solu- tion of soda : add a quantity of finely powdered French chalk, pro- portioned to the intended quantity of rouge ; mix well and precipi- tate as before. Lastly, collect the powder, dry with great care and triturate it with a minute quantity of oil of olives to render it smooth and adhesive. REMARK. This is the only article which will brighten a lady's complexion without injuring the skin. The relative fineness of the chalk and the proportion employed determine the quality of the rouge. CRESSON ROUGE, OR SPANISH WOOL. It is very convenient to use cotton or crape for absorbing coloring matter. It should be put in the dye before the lemon juice or citric acid is added, and after- wards washed in water to remove the acid. COLD CREAM FOR THE SKIN. 1-2 pound of new sweet lard, 4 ozs. white wax ; melt together. When nearly cold, perfume to fancy. Or, add to the above i 1-2 ozs. spermaceti ; melt together and gradually add i pint of oil of sweet almonds instead of the lard. Have ready a porcelain mortar warmed with hot water and after- wards thrown out; pour in the melted wax etc. and add gradually i pint of distilled rose water; if not to be had, use spring water, (rain water will not answer). Take particular care, after each addition of water, that it is well incorporated with the grease, and remove with a knife the portions that remain attached to the sides, so that the whole may be homogeneous. If the water be added too fast, the greater part will come out of the grease, and it cannot be incorpo- rated again without beginning the process ; when the water is all in, add 10 or 20 drops of attar of roses and fill the pots immediately. Tap them on a firm surface to make the cream settle smoothly, re- sembling wax. If desired, i or 2 ozs. of alcohol may be added, It is better to puc into wide mouthed bottles. The cream will keep good for 12 months. GLYCERINE CREAM. Excellent for chapped hands or skin ; white wax, 4 drachms; spermacetti, 2 drachms; oil of almonds, 2 ozs.; melt the wax and spermacetti, add the oil and 2 ozs. of glycerine; stir until cold. HOME MADE COURT PLASTER. i ounce French isinglass, i pint of warm water j stir it until it dissolves; add 10 cents' worth of LADIES' TOILET. 543 pure glycerine, 5 cents' worth of tincture of arnica, lay a piece of white or black silk on a board, and paint it over with the mixture, then dry a little and put it on a flat surface to dry. COURT PLASTER. Suspend your silk on a wooden frame, then tack it on; dissolve some pure isinglass, apply the glue with a brush and let it dry ; repeat it, and when dry cover it over with a strong tincture of the balsam of Peru. This is genuine English court plaster. It is pliable and never breaks. You can use what color of silk you may like to form your plaster. It should be put only on one side. To CLEAN COMBS. If it can he avoided never wash combs, as the water often makes the teeth split, and the tortoise shell or horn of which they are made rough. Small brushes, manufactured pur- posely for cleaning combs, may be purchased at a trifling cost. With this the comb should be well brushed, and afterwards wiped with a cloth or towel. To WASH HORN BRUSHES. Dissolve a piece of soda in some hot water, allowing a piece the size of a walnut to a quart of water, or 1-2 teaspoonful of hartshorn; put the water into a basin, and after combing out the hair from the brushes, dip them, bristles down- wards, into the water and out again, keeping the backs and handles as free from the water as possible. Repeat this until the bristles look clean, then rinse the brushes in a little cold water, shake them well, and wipe the handles and backs with a towel, but not the bris- tles, and set the brushes to dry in the sun or near the fire, but not too close to it ; wiping the bristle of a brush makes them soft, as does also the use of soap. To REMOVE THE UNPLEASANT ODOR OF PERSPIRATION. Wash in a gallon of water to which i tablespoonful of compound spirits of ammonia is added. THE sweetest perfume is where there is none. FOR CHAFING. Wash in alum water or spirits of camphor and water, or a solution of borax or water. CHAPPED HANDS OR LIPS. Persons washing in oils never have chapped hands, lips or chillblains. A little oil or unguent of any kind well rubbed over the hands on retiring at night, (removing the superfluous portion with a cloth), will not only preserve them from cold, but render them beautifully soft. NUMBED OR TREMBLING HANDS, AN EXCELLENT WASH FOR. Wash the hands frequently, when so affected, in a strong decoc- tion of worm wood and pounded mustard seeds; strained and used cold. To REMOVE WARTS FROM THE HANDS. Pare the warts so as not to make them bleed, then bathe them night and morning with ammonia. 544 LADIES TOILET. To MAKE EAUDE COLOGNE. Take 1-2 ounce of oil of sweet mar- jorum, 1-2 ounce of thyme, 1-2 ounce of essence of violets, 1-2 oz. of essence of carnations, 9 drops of cinnamon; mix all these arti- cles together in a clean bottle; shake it well. It improves by keep- ing. Cork it closely. COLOGNE WATER. For barbers' use costs 50 cents per gallon ; oil of lavender, i drachm; oils of bergamot and orange, each, 2 drachms; oils of citronella and lemon, each, 3 drops ; oil of cinna- mon, 5 drops; carbonate of potash and magnesia, each, 30 grains; alcohol, 2 quarts ; water, 3 quarts. Mix the oils with alcohol before adding the water, and filter. FLORIDA WATER. Oils of lavender (English, if preferred), ber- gamot and lemon, each, 2 drachms; oil of balm, 30 drops; altar of rose, 10 drops; oil of neroli, i drachm ; turmeric of saffron, suffi- cient to tinge yellow ; alcohol, i quart. Mix and filte-. CALIFORNIA ORANGE FLOWER WATER. One drachm of oil of neroli, 2 ounces of alcohol, i drachm of magnesia, i gallon dis- tilled or filtered rain water ; let it stand 7 or 8 days betore filtering, shaking it up every day. LAVENDER WATER. Take French oil of lavender, 3 ounces ; oil of bergamot, i ounce ; oil of cloves, 30 drops ; extract of musk, 1-2 ounce; alcohol, i gallon; mix. PERFUME. MAY FLOWERS. Attar of rose i drachm; oil of neroli 2 drams; oil of bergamot 4 drams; oil of citronella 30 drops; essential oil of almonds 5 drops; extract of orris i pint; mix. SCVRTA BARBARA OR ROUGH AND READY PERFUME. Oil of neroli one dram; attar of rose two drachms; oil of lavender 4 drachms; extract of civit 2 ounces; extract of musk and of storax, each four ounces; extract of orris 12 ounces; mix. SWEKT CLOVER. Essential oil of almonds 30 drops; oil of bergamot halt an ounce; oil of lavender one drachm; oil of sandal wood, 20 drops; extract of storax 2 ounces; extract of tonquin 8 ounces; ex- tract of orris 8 ounces; mix. HELIOTROPE. Attar of roses 2 drachms; oil of neroli 4 drachms; essential oil of almonds i drachm; 4 ounces extract of vanilla, 8 ounces each extracts of tonquin and of orris; one ounce extract of musk; mix. HONEYSUCKLE. Attar of rose i drachm; oil of neroli 2 drachms; each four drams oil of bergamont and orange, 10 drops essential oil of almonds, extract of benzoin 2 ounces; extract of orris 12 ounces; mix. LILY OF THE VALLLEY. Attar of roses half dram; oil m roll 2 LADIES* TOILET. 545 drams; essential oil of almonds, 3 drops; oil of cassia five drops; oil of orange, half an ounce; extract of vanilla, 2 ounces; extract of orris, 12 ounces alcohol, 4 ounces; mix. TUBE ROSE. Oil of rhodium, 2 drachms; oil of lavender, 1-2 an oz.; oil of red cedar wood, 2 drachms; extract vanilla, 4 ozs.; ex- tract of orris, 12 ozs.; mix. TEA ROSE. Attar of rose, oil of rose geranium, and oil of sandal wood, each 2 drachms; oil of neroli 5 drachms; extract of orris, i pint ; mix. VIOLETS. Oil of cassia, 5 drops ; attar of rose, i drachm ; essen- tial oil of almonds, 3 drops ; oil of bergamot, i oz.; oil of verbena, 10 drops ; extract ofstorax, 3 ozs.; extract of orris, i pint ; to which may be added i pint extract of jessamine. EAU DE COLOGNE. First Quality.-- .Spirit from grape, 6 above proof, 6 gals: attar of neroli petals, or hundred-leaved rose petals, 6 ozs.; Bigarade, i oz.; rosemary, 2 ozs.; orange peel, 5 ozs.; cit- ron, 3 ozs.; attar of bergamot and peel, 2 ozs. (Otto or attar means oil.) Mix with agitation ; then allow it to stand for a few days perfectly quiet before bottling. EUGENIA. Oil of sandal wood, i drachm; attar of rose, 2 drachms; oil of rose geranium, 1-2 oz.; oil of lavender, i oz.; oil of cloves, 30 drops ; extract of musk, 4 ozs.; extract ofstorax, i oz.; extract of tonquin, 3 ozs.; extract of orris, 12 ozs ; mix. THE EVERLASTING PERFUME. Oil of lavender, i oz.; oil of ber- gamot, 2 ozs.; oil of cloves, 30 drops; oil of sandal wood, 2 drachms; 011 of patchouly, 30 drops; attar of rose, i drachm; extract of am- bergris, 2 ozs; extract of benzoin, i oz.; alcohol, 8 ozs.; extract of orris, i pint ; mix. LADY'S BOUQUET. Oils of lavender and bergamot, each 3 drachms; oils of sandal wood and red cedar wood, each 20 drops; oil of neroli and attar of rose, each i drachm; oil of cloves, 40 drops; extracts of vanilla, musk, and tonquin, each 2 ozs.; extract of orris, i pint ; mix. To PRESERVE FLOWERS WITH THEIR NATURAL COLORS. The mode in which the operation is effected, is this: A vessel with a move- able cover and bottom is provided, and having removed the cover from it, a piece of metalic gauze of moderate firmness is fixed over it, and the cover replaced. A quantity of sand is then taken suffi- cient to fill the vessel and is passed through a seive into an iron pot, when it is heated, with the addition of a small quantity of stearine, carefully refined, so as to thoroughly mix the ingredients. The quantity ot stearine to be added is at the rate of 1-2 Ib. to 100 Ibs. of sand. Care must be taken not to add too much stearine, as it would sink to the bottom, and injure the flowers. The vessel with its cover 6546 LADIES* TOILET. on, and the gauze beneath it, is then turned upside down, and the bottom being removed, the flowers to be operated upon are carefully placed on the gauze, and the sand gently poured in, so as to cover the flowers entirely, the leaves prevented from touching each other. The vessel is then put into a hot place, such for instance, as the top of a baker's oven, when it is left for 18 hours. The flowers thus be- come dried, and they retain their natural colors. The vessel still re- maining bottom upwards. The lid is taken off and the sand runs away through the gauze, leaving the flowers uninjured. METHOD OF EXTRACTING ESSENCES FROM FLOWERS. Petals of any flowers which have an agreeable fragrance, take thin layers of cotton batting, which dip into the finest florence or succo oil. Sprinkle a small quantity of fine salt on the flowers, lay them on a layer of cot- ton and a layer of flowers, until an earthern vessel or a wide mouth- ed glass vessel is full. Tie the top close or tie with a ground glass stopper, then lay the vessels in a south aspect to the heat of the sun, and in fifteen days when uncovered, a fragrant oil may be squeezed out of the whole mass, little inferior (if that flower is made use of)to the dear and much valued otto or attar of roses. The flowers should be removed and others added and continue to repeat the process until sufficiently strong. COLOR ARRANGEMENTS. A few simple rules in the arrangement of flower beds, will materially enhance the effect produced. Among these are: rst. Avoid rose-colored next to scarlet, orange, or violet. 2d. Do not place orange next to yellow, or blue next to violet. 3d. White relieves any color, but do not place it next to yellow. 4th. Orange goes well with blue, yellow with violet. $th. Rose color and purple always go well together. How TO PRESS FLOWERS. Lay the flowers carefully on a thin sheet- of cotton batting, then cover them over with another sheet of batting;, then put them under a slight pressure, being careful not to rumple them. But if the flowers are thick and contain a good deal of moisture, change the cotton batting the next day ; lay the flowers smoothly and carefully, after which let them remain until dry. In pressing nearly all the small flowers, the cotton need not be changed, nor even opened, until the flowers are preserved. OILS, EXTRACTS AND ESSENCES. EXTRACTS OF VANILLA. Vanilla beans, (cut longitudinal or bruis- ed), 4 ounces; alcohol, 72 degrees, 2 pints. Let it stand 10 days. EXTRACT TONQUIN. Tonquin beans, bruised, i pound, alcohol 2 pints. EXTRACT BENZOIN. Gum benzoin, 4 oz.; alcohol a pints. EXTRACT OF MUSK. If you can, purchase 4 ounces musk bags LADIES' TOILET. 547 from which the tonquin musk has been removed; these give out a large amount of odor, and can generally be purchased. Pour on these, 8 ozs. of boiling water in a bottle and cork up ; let it stand 24 hours, then add 8 ozs. of alcohol. If the pods cannot be obtained, use i oz. of tonquin musk, in pods, and 3 pints of proof spirits. MUSK. Take of the extract of musk, 8 ozs.; extract vanilla, 4 ozs.; extract of orris root, 6 ozs.; attar of roses, 24 drops. Mix. ESSENCE OF BERGAMOT. One-half pint of spirits of wine or alco- hol, 4 ozs. bergamot peel; let it stand in a warm place for 3 days, then filter or strain it. ESSENCE OF CLOVES. Alcohol, 9 ounces ; i ounce of oil of cloves. ESSENCE OF VIOLETS, One-half pint of spirits of wine, i oz. orris root, proceed as in the essence of bergamot. ROYAL ESSENCE FOR THE BEARD. Castile soap in shavings, 4 ozs.; proof spirit i pint; dissolve. ESSENCE OF LEMON PEEL. Yellow peel of fresh lemons, 1-2 lb.; spirits of wine, i pint. Digest for a week, press and filter; very fragrant. Essence of orange peel is made in the same way. ATTAR OF ROSES. Kashmere mode. Put into a moderate quan- tity of water, more or less, as many petals of the damask or castillian rose, or hundred leaf or cabbage rose, as the vessel will hold, then carefully bring it to a boil in a perfectly clean porcelain or earthen vessel ; then boil it slowly till the leaves are a pulp, then add some more boiling water. Pour into an earthen pan, the night before, and while hot, place the jar 2-3 deep in a running stream. In the morning the attar appears like oil on the surface of the water ; then bend a blade of grass like a hoop, holding the ends between the thumb and forefinger, and carefully skim off the oil into a vial. SCENTED BAGS. Proportion the the amount intended for use, rose wood, sandal wood, red cedar wood, in coarse powder, each 1-2 lb.; attar of roses, i drachms; musk, i drachms; green benzoin i ounce. FRANGIPANNI OR EVERLASTING PERFUME BAGS. Sandal wood, 1-4 lb.; orris root, 1-4 lb.; vitivent, 1-2 lb.; all pulverized, attar of roses, i drachm ; storax calamita, i oz.; tonquin musk, i 1-2 drachms ; mix well. Vitivent is a species of fragrant grass, very rare, but 1-4 oz. of oil of vitivent added to 1-2 lb. of orris root powder, will be a sub- stitute. SCENT POWDER. A charming recipe for scent powder, to be used for wardrobe, boxes, etc. ; far finer than any mixture sold at the shops, is the following : Coriander, orrisroot, rose leaves and aro- matic calamus, each i oz., lavender flowers, 2 ozs.; rhodium wood, 1-4 drachm; musk, 5 grains. These are to be mixed and reduced to a coarse powder. This scent on clothes is as if all fragrant flow- ers had been concentrated into one. 548 LADIES' TOILET. PASTILLES. Benjamin, 2 oz.; cascarnilla, i drachm; myrrh, 1-2 oz.; 15 drops each of oil of nutmeg and cloves; nitre, i drachm; charcoal i 1-2 ozs.; mucilage enough to make into a mass, then divide into shapes and dry. PERFUME FROM FADED ROSE LEAVES. When the roses in your bouquet fade, put them in a small flower dish with a little salt at the bottom; then sprinkle the leaves over with alcohol. Some keep large vases for this purpose, in room, to produce a pleasant atmos- phere about the house. FRENCH RECIPE FOR TOILET VINEGAR. Cassia bark 4 ounces ; camphor 2 drams; cloves 4 drams; orris root 8 ounces; oils of rose- mary and lavender, each one dram, alcohol, one and a half pints, water 2 pints; strong citric acid 8 ounces; mix together before add- ing the oils, macerate 10 days and filter. VINEGAR ROUGE. Take 12 ounces of rain or distilled water; boil for a few minutes and add 4 drams of the best carmine; i dram of cream tartar; 1-2 dram of alum; add when cold ten drops of attar of rose, and 4 ounces of alcohol. After the mixture is settleed, it may be reduced to the required shade. If any carmine remains undis- solved, repeat the process with fresh materials. FOR CHAPPED LIPS. Put 1-4 ounce of benjarum, storax and spermaceti, a little alkanet root, a large juicy apple chopped_ fine, a bunch of black grapes bruised; 1-4 pound unsalted batter and 2 ounces of beeswax into a new tin sauce pan ; simmer gently till the wax, &c., are dissolved, and then strain it through a linen. When cold, melt it again, and pour it into small pots or boxes, or make into small cakes. Use the bottoms of teacups; warm when taken out. A NICE TOILET SALVE. One drachm each of white wax, spermaceti and 2 ounces of almond oil melted together ; keep in small jars. While warm, add 2 ounces of rose water, 1-2 ounce of orange flower water. LIP SALVE. Stew white and sweet oil together; if desired, color with cochineal ; perfume with any of the essential oils. CAMPHOR ICE. One-half ounce white wax, 1-2 oz. each sweet oil and gum camphor : simmer together ; cork tightly ; good for pains, sores of any kind, chaps, &c. GLYCERINE CAMPHOR ICE. Four ounces white wax, 6 ounces almond oil, 4 ounces glycerine; melt the wax and add the oil, then the glycerine. TJJE BEST and quickest way to clean kid gloves is this : Wash your hands and wrists perfectly clean, wipe them dry, put on your gloves and fasten them as if going out. Pour as much gasoline in your wash bowl as will enable you to comfortably wash your hands, LADIES' TOILET. 549 and then wash your hands, gloves and all, carefully rubbing every dirty spot. When clean, let the gloves remain on until dry, which will be soon. You will be surprised to find how white your hands are, and how dirty the gasoline. Mrs. Viehle. To CLEAN GLOVES. Pour some gasoline into a wide-mouthed bottle, then put your gloves in, say 1-2 dozen pairs, more or less, see thut they are just covered with the fluid, then stop the bottle, and continue to shake it up and down until the gloves are clean, and if very dirty pour off the fluid and add some more, and con- tinue to shake up and down, then with some wooden tongs, or with your fingers, hang them to a clean clothes' line with clothes pins in the sun to dry, or if the weather is damp put the gloves on a sheet of perfectly clean paper and put them in a luke-warm stove, and they will soon dry. Be .careful not to let the oven be too warm. The warmth will remove the oder. GLOVES, KID LIGHT, TO CLEAN. Rub in them cream of tartar or magnesia with a piece of clean white flannel. COLORING WHITE KID GLOVES EITHKR BLACK OR PURPLE. With a solution of logwood i part, extract of logwood and 3 parts brandy. Put the gloves on both hands, apply with a sponge or rag and rub thoroughly dry, and keep rubbing the hands together so as to soften the gloves. To DYE GLOVES. Take the color suitable for the occasion ; if dark, take Spanish brown and black earth ; if lighter, yellow and whiting, and soon with other colors; mix them over a moderate fire, daub the gloves over with the color, wet, and let them hang till they are dry, and then beat out the superfluity of the color and smooth them over with a stretching or sleeking stick, reducing them to a proper shape. To DYE GLOVES BROWN OR TAN COLOR. 10,000 recipes. Steep saffron flowers in soft or rain water, boiling for 12 hours, then hav- ing sewed the tops of the gloves to prevent the dye from staining the insides, wet them with a sponge or brush dipped in the liquid ; the quantity of saffron as well as the water will, of course, depend on how much dye may be wanted, and their relative proportions on the depth of color required. A common teacupful will contain suf- ficient in quantity for a single pair of gloves. VEGETABLE DENTRIFICE OR TOOTH POWDER. Peruvian bark, gum myrrh and castile soap, each 2 ounces ; bole ammonian, the soft part of cuttlefish bone, rose pink and carbonate of magnesia, each 4 ounces ; orris root, 8 ounces, all in very fine powder ; per- fume with 30 drops of any essential oil ; sassafras, winter green, lavender, rose, cinnamon or cloves prepared ; after well mixing pass through a fine muslin sieve. It is best to have the rose pink and soap well dried before powdering. 550 LADIES TOILET. CHARCOAL AND CHALK TOOTH POWDER. To 4 ounces of char- coal add 3 of finely pulverized chalk or prepared chalk, or orris, and sufficient honey to form a paste. SAN FRANCISCO TOOTH POWDER. Take a little suds made with castile soap and an equal amount of spirits of camphor, then thicken with finely pulverized chalk and charcoal, equal quantities, to a thick paste ; apply with the finger or soft cloth, or wooden brush, rubbing thoroughly. It will whiten the teeth more than the majority of tooth powders. Badger's hair is soft, and is good to work between the teeth. Moisten with a' little camphor as you use it. Never use stiff bristle brushes, as they permanently injure the gums, which causes the teeth to decay. CHINESE DENTRIFICE. Ashes of dried rice finely pulverized. Press through a fine muslin sieve ; perfume with any essential oils. REMOVING AND RESETTING TEETH. Both in England and America dentists have extracted teeth, cleaned, removed coaries from the crown and replaced them in the sockets, where they again took fresh root and the tooth remained sound. EAR ACHE. Indian remedy. Take a piece of a lean mutton about the size of a small plum.burn it till perfectly charred on the out- side, then put in a clean rag and squeeze into a spoon, and drop this not too hot into the ear, if too hot it might be fatal in consequence. EAR ACHE. Saturate a piece of cotton batting with arnica, or 3 or 4 drops just warmed into the ear. EAR ACHE. Moisten a piece of cotton with equal portions of spirit campor, sweet oil and laudanum. EAR ACHE. Take a clove or garlic or onion, toast it till soft, dip it in sweet oil and put it in the ear. The pain will soon cease. After removal, insert some cotton wool to keep out the cold. CURE FOR THE TOOTHACHE. Take a piece of sheet zinc, about the size of a dime, and a piece of silver, say 25 cents; place them together, and hold the defective tooth between them or contiguous to them; in a few minutes the pain will be gone, as if by magic. The zinc and silver, acting as a galvanic battery, will produce on the nerves of the tooth sufficient electricity to establish a current, and consequently to remove the pain. TOOTHACHE. A strong solution of peppermint, red pepper and spirits of camphor dropped on cotton wool then lay this over. JUMPING TOOTHACHE. Opium dissolved in the oil of cloves, dropped on a cotton wool and applied to the tooth will relieve. MYRRH AND BORA.X TOOTH WASH. Rub well into a mortar, i oz. of borax and honey, then gradually add i quart spirits of wine, (not above proof) and add i oz. of gum myrrh and red sandal wood. Macerate for 14 days, and filter. This is an excellent wa^h for the gums and mouth. HEALTH NOTES. 55 J LEMON CREAM FOR SUNBURNS OR FRECKLES. Sweet cream, i oz.; new milk, 8 ozs.; juice of a lemon ; brandy and glycerine, i oz.; alum i oz.; sugar, i drachm. Boil and skim. To REMOVE tan and freckles from the face, apply glycerine and lemon juice, or, take some old iron and put it in water, and with the rust water apply the face. FRECKLE LOTION. Mix 2 ozs. of rectified spirits of wine. 2 tea- spoonfuls of muriatic acid with a pound of water ; apply with a soft cloth. To REMOVE TAN. Make a paste of magnesia and soft water ; spread on the face for a minute or two. Wash off with castile soap and rinse with soft water. FRECKLE LOTION. Two drachms cologne water, i drachm, muri- ate of ammonia, distilled or rain water, 7 ozs.; mix and use as a wash. It contains nothing harmful. HEALTH NOTES AND MAXIMS. SLEEP, it is said, by a great thinker, repairs the waste which wak- ing hours have made. It builds up the system; the night is the repair shop for the body. Every part of the system is thoroughly overhaul- ed, and the organs; tissues and substances are replenished. Wak- ing consumes and exhausts, sleep replaces and repairs. A man who would be a good worker must be a good sleeper. A man has as much force in him as he is provided for in sleep. CURE FOR SLEEPLESSNESS. It is said, that when overwakeful, get out of bed, dip a piece of cloth in water, lay this around the wrist; then wrap the dry portion over this and pin it, to keep it in place. This will exert a composing inflence over the nervous system, and producing a sweet sleep, reducing the pulse; a handkerchief folded lengthwise will do. It is easy ; try it. WHO REQUIRE THE MOST SLEEP. Hard thinking people. Time, taken from necessary hours of sleep, is lost, and it soon causes days of physical and mental indisposition to application and often suffer- ing ; and which, often repeated, if not fatal, renders the violator of natures laws more or less a sufferer during life. The man of busi- ness with a thousand cares upon his mind, the student, or the over working professional man, are the greatest sufferers from loss of ep A DEADLY foe to a long life is an unnatural and unreasonable excite- ment Eating too much and too fast and swallowing imperfectly masticated food ; by taking too much fluid at meals, keeping late hours at night and sleeping too late in the morning ; wearing cloth- 552 HEALTH NOTES. ing too tight, so as to relax the circulation, wearing thin shoes, neglecting exercise and not washing the skin. MERCURY. Never give mercury to a debilitated patient. FOB PERSONS WHO WALK A GREAT DEAL. To prevent the feet from soreness, rub them well with a mixture of equal parts of alco- hol and castor oil ; let it remain a few minutes, then with a cloth wipe it off. SLEEP. One hour's sleep will often cure a mild form of indiges- tion. How TO PRODUCE SLEEP. One grain of camphor in the form of a pill, followed by t-2 oz. of the infusion of hops ; or, 1-2 teacupfulof hop tea with 5 drops sulphur ether ; or, bathe the head with cam- phor. SHOULD persons be overtaken by a shower it is best, if at work, to continue to work busily until dry, if not able to change at once your clothing. If walking, continue to walk rapidly on until your clothing is dry, or on reaching home change your clothing with- out delay. Then take something hot, as lemonade, hot water and vinegar, &c., instantly; rub yourself down thoroughly with a coarse towel or brush. It is best to put on woolen clothing and wrap up warm in bed, and take something hot again, and go to sleep if you can, and in an hour rise up and dress yourself; if it be during the day, then move about. It possible, in removing damp clothes, it should be done before the fire. No one should sit in damp cloth- ing, for in doing so persons are oftener than otherwise attacked with a violent cold, pneumonia or pleurisy, which, if not fatal, may take years to recover from. AIR, HOT AND COLD. Warm air is not necessarily impure, nor cold air necessarily pure. NECESSITY OF GOOD VENTILATION IN ROOMS LIGHTED WITH GAS. In dwelling houses lighted with gas the frequent renewal of the air is of great importance. A single gas burner will consume oxi- gen and produce more carbonic acid to deteriorate the atmosphere of the room than six or eight candles. If therefore, when several burners are used, no provision is made fur the escape of the cor- rupted air and for the introduction of pure air from without ; the health will necessarily suffer. BLOOD AND AIR. The air is a purifier of the blood, and the more we take in the more perfectly is that process performed ; hence the more a consumptive stays in the house the more certain and speedy his death. WEAK EYES. Persons with weak eyes should not read or write, or do fine sewing, on an empty stomach, WARM BEDS, Getting out of a warm bed and going to an open door or window has been the death of multitudes. HEALTH NOTES. 553 FLAXSEED should be free from rancidity when used either in teas or poultices. . . . REMEDY FOR A WEAK BACK. Take a beefs gall, pour it into a pint of alcohol, and rub the spine with it frequently. INFALLIBLE REMEDIES. For bile, exercise ; for rheumatism, flan- nel and patience ; for gout, toast and water. THE BED-ROOM. In a word, the bed-room for the third of this mortal life, and that third the most helpless, should be a sanctuary of cleanliness and order, in which no injurious exhalation can re- main for a moment, and no trace of uncleanliness offend a single sense. CHANGING warm clothing too early in spring often brings on severe colds. DOMESTIC REMEDIES USED IN LONDON IOO YEARS AGO. FOR A BURN. Whisk well together equal portions of raw white of egg and sweet oil, paint the burn with a feather, and then apply cotton wool to it well saturated with the mixture. POWDER TO CLEAN THE TEETH. Beat and sift through muslin i 1-2 ounce each of dragon's blood, cinnamon, burnt alum, very fine ; rub a little on the teeth every other day. PILES. Make an ointment by stewing bruised leaves of James- town weed in lard or fresh butter, adding a few drops of laudanum. Or a mixture of green white raspberry leaves and new milk or cream together. WEAK EYES. 5 cents worth of elder flowers (or just gather from the shrub); steep well in a gill of soft water in an earthen vessel or one of new tin, strain through a cloth, then add 3 drops of laudanum; bottle tight; keep in a. cool place. Touch the eyes, letting some get into the eyes. Put some on a cloth, wet it, and bind it to the eyes. Use freely. N. B. A tea made of elder flowers, drank freely, if the eyes are inflamed. This tea cleanses the blood. Avoid minerals, they injure the eye. DYSPEPTIC LYE. Pour 1-2 gallon of boiling water over 2 cups of hickory or willow lye and i cup of soot in a suitable vessel ; stir and let it remain until perfectly clear, then pour off and bottle closely; 1-2 tumbler full weakened with water until palatable; use 3 times a day. An excellent remedy for dyspepsia ; I know it is. REMEDY FOR INDIGESTION. Boil 1-2 pint of white wheat 3 hours in a quart of water, or a little more, if necessary. Drink 1-2 pint of the liquid 2 or 3 times a week. VALUABLE REMEDIES. Dyspepsia, by going without supper; spit- 554 HEALTH NOTES. ting blood, by eating salt ; epilepsy, by water melons ; kidney affec- tions, by celery; poison, olive or sweet oil; erysipelas, pounded cranberries applied to the part affected; hrydrophobia, by onions. RHUBARB TEA FOR DYSPEPTICS. Slice 2 sticks of rhubarb and boil for 15 minutes in a quart of water; strain and pour in a bottle or jug, then add, when cold, the juice of i lemon or some powdered citric and sugar to tsste. DYSPEPSIA AND MILK. Before each meal drink a glass of sweet milk, the richer the better. Or take a tablespoonful of wheat bran before each meal. BILIOUS COLIC. BILIOUS COLIC. Make a poultice of the bran of corn meal, sprinkle mustard over it, and apply it as hot as can be borne to the bowels. This is said to give instant relief. Drink pepper or spear- mint tea. FOR COLIC. One-half hour before or after dinner, eat 6 blue or purple figs, either dried or not. They are also good for dyspeptics, and should be eaten daily until entirely relieved. N. B. The foregoing recipe I obtained from the widow of a Rus- sian physician, a highly accomplished lady. BILIOUS COLIC. Give hot lemonade, or sweet oil a tablespoonful every hour until relieved. COLIC. Make a strong tea of the vervain roots and all, by pour- ing boiling water over, when washed. Drink hot. JAUNDICE. DRINK FOR JAUNDICE. It is said to be a sure cure. Put equal parts of saffron and soot in a bag and let it lie in a glass of water over night ; in the morning put the yolk of an egg broken into the water and drink it. Do this 3 mornings, skipping 3, until 9 doses have been taken. JAUNDICE. One penny-worth each of allspice, flour of sulphur and turmeric ; these to be well pounded together, and afterwards to be mixed with 1-2 Ib. of molasses ; 2 tablespoonfuls to be taken every day. LIVER SPOTS. Make a mixture of powdered sulphur and spirits of any kind, and rub the place 3 or 4 times a day until it almost bleeds, then wash with soap and water. A WHOLESOME DRINK FOR BILIOUS AND SALLOW-COMPLEXIONED PEOPLE. Boil 1-2 hour 1-2 ounce each of spruce, hemlock, dande- lion, yellow dock, burdock, sarsaparill^. bark in a gallon pf water ; HEALTH NOTES. 555 strain while hot through a cloth, then mix together 10 drops each of oil of sassafras and spruce and add it to the decoction ; let it stand till cold, and then add 1-2 cup of yeast and 1-2 pound of brown sugar or molasses. After 12 hours in the jar, closely covered, draw off and bottle. Drink plentifully with ice in it in summer. FOR JAUNDICE. French physician. Drink strong water in which carrots have been boiled, instead of water, and eat the carrots. CONSUMPTION. A PLEASANT PBEVENTATIVE OF CONSUMPTION. Set 2 new laid eggs in hot water until they are thoroughly warm, without suffering the whites to get hard, then make a small hole in the top of each, pour off the whites as expeditiously as possible, and fill up the eggs with rose water, powdered sugar and cinnamon ; warm them again in the embers or stove and eat them as soon as sufficiently done. This may be taken twice a days will be found very strengthening. LEMON IN CONSUMPTION. London Lancet. Put a dozen lemons in cold water and bring to a boil ; boil slowly until the lemns are soft, but not too soft; then squeeze until all the juice is extracted; add sugar to your taste and drink. In this way use i dozen lemons a day. If they cause pain or loosen the bowels too much, lessen the quantity to 5 or 6 a day, until you are better, and then begin again with a dozen a day. After using 5 or 6 dozen the patient will begin to gain flesh and enjoy food. Hold on to the lemons and still use them very freely for several weeks more. A free use ol lemon or lime juice will always relieve a cough. Most people feel poorly in the spring, but if they eat a lemon before breakfast every day for a week, with or without sugar, as they like, they will find it better than any medicine. Lemon juice used according to the above recipe will sometimes cure consumption, and is good for en- feebled persons. It certainly is "not bad to take," besides possess- ing the negative virtue that " it will do no harm, if it does no good." FOOD FOR CONSUMPTION. Strong mullen tea sweetened* with brown sugar, and drink freely for 6 months. It is good for the blood, and strengthens the system. N. B. Gather it in July, dry it in the shade, and keep in clean paper bags. PULMONARY DISEASE. Go early in the morning, and when the pine bushes begin to put out tender buds, eat the buds on a fasting stomach. The taste is a little acidulous and not unpleasant. The resinous oil contained in the pine buds will do good to weak lungs. The tea of these is good, closely bottled, with a little Holland gin. 556 HEALTH NOTES. added to keep it from souring. This can be kept for winter use, and in wet weather, when the patient cannot go out, which should not be neglected in dry mornings. Even chewing the buds is bene- ficial. The white pine buds are best. FOR CONSTIPATION. SENNA. Infuse for one hour then strain i-i ounce of senna; 1-2 dram sliced ginger; 1-2 pint of boiling water. Taste concealed by some black tea or coffee sweetened. See that nothing enters that is spurious. GRAPE SEEDS CURE COS*ITVENESS and the pulp is pure nutriment. Cracked wheat is good, bnt should not be eaten all the time. It promotes the growth of the bones and strength of the teeth, vigor of the brain and life and elasticity of the whole man. Five ounces of sugar a day will increase a man's weight one pound in a week. GOOD FOR THIRST AND CONSTIPATION. One-half gill of dried raspberries, in a pint of the purest water, in a closely covered earthern vessel, set in a cool place. Let stand 3 or 4 hours, then eat the fruit, and drink the water. HEADACHE. EAT THE BLANCHED STALKS OF CELERY. Good for nervousness and heart disease. INVALUABLE FOR NERVOUS PERSONS. 1-2 dr. of ammonia, com- pound tincture of cardoman, 1-2 ounce; oil of lavender, 8 drops; mint water, 3 oz. Mix, divide and take in 3 doses. WEAK NERVES. Dr. Floterean. Drink freely of scullcap tea. NKRVOUS HEADACHE. One quart of cider, 3 tablespoonfuls each of white mustard seed and burdock seed, a small radish root well steeped together. To be kept in a bottle well corked. Dose. A wine glassful 2 or 3 times a day. LEMONS FOR HEADACHE. Take a gill of lemon juice. It is a good stomachic, gives tones to the nerves, and is good for rheuma- tism and neuralgia, if taken in large doses. SICK HEADACHE. Mrs. S. Take some chicken gall and com- mon flour, and make into pills the average size and when the head ache is coming on, take from 3 to 5 of the pills and it gives relief. The recipe was given by a lady who had used them for years with great benefit. FOR HEADACHE. Pour a few drops of ether on one-half ounce of gum camphor to pulverize, add to this an equal quantity of cor- bonate ammonia pulverized; add 20 drops peppermint; mix and put in an open mouthed bottle with a glass stopper. HEALTH NOTES. 557 OBSTINATE NAUSEA. Apply a hot mustard plaster to the pit of the stomach. In ordinary cases, a flannel dipped in hot camphor, wring out, and while pouring apply to stomach. It often relieves. A drop of spirits of camphor in a spoonful of water and administer- ed every fifteen or twenty minutes for an hour or longer, allays the nauseau; The mustard plaster should be applied. DYSPEPTICS AND DYSPEPSIA. LIME WATER, ITS VALUE. Take a large lump of unslacked lime and pnt into a new wooden vessel not painted, and pour over it gradually, four gallons of hot water, and stir it perpetually, then let it settle, and pour the clear fluid into bottles and cork closely. It is an excellent remedy for children while teething and in summer complaints, allowing a teaspoonful to a cup of milk or tea and for any person with diarrhea, adding it to milk. It is pleasant to take. It will prevent milk from curdling after a hot night and prevent it from souring in tea or coffee. As a cleanser and purifier it is valua- ble to any housekeeper, and even in the nursery. A cupful or more made up with the sponge of cake or bread made at night, will pre- vent it fermenting and make it sweet. MINT JULEP. 3 or 5 sprigs of mint fresh gathered and put in a tumbler one-half full of sherry, put some pounded ice in a second tumbler, and pour the mint and sherry over it, rapidly transfenng the liquor several times from one tumbler to another for a minute or two in ice, till frozen partices form over the top. This is a very refreshing drink. PREVENTATIVE OF DYSPEPSIA AND LUNG DISEASE. German. Raw beef; chopped up fine with onions, eaten any time. Persons soon learn to eat, if not like it. FOR HEARTBURN. Juice of one orange, water and lump sugar to flavor in proportionto the acidity of the orange, bicarbonate of soda about 1-2 teaspoonful. Mix orange juice, water, and sugar together in a tumbler, then put in the soda and stir, and the effervesence en- sues. DIGESTIVE TINCTURE. Powdered rhubarb, orange peel, carraway seed, each one ounce. Infuse the ingredients in a quart of white wine for three days, pour off and take a half wmeglassful when sitting to dinner. Excellent for costiveness. PULMONARY SYRUP. Four ozs. each of white hoarhouud and spikenard root, 2 ozs. each of boneset leaves, greener the better, colt's foot root, slippery elm bark, unpowdered, blood root, green or dry, and elecampagne ; fresh cumfrey root, and poplar bark, i oz. each; i- a oz of lobelia, hoarhound and snake root. Put these ingredients, 558 HEALTH NOTES, into a large pitcher, add a pint of N. O. molasses and pour over them 1-2 gal. water. Stir up thoroughly, steep and cover closely ; when cold, add 2 pints of pure Holland gin and bottle closely. A wineglass- ful 3 times a day, but if the cough is troublesome, take a tablespoon- ful every hour in the day until you go to sleep at night. If you wake up with a spell of coughing, take a spoonful, and the first thing in the morning. It is good for hoarseness, asthma, &c. Nearly all of these valuable herbs can be grown in the garden. The blood root, poplar and boneset are easily found in nearly all of the southern, western and middle states, where they can be had fresh, if in the country. COUGHS. FOR COUGH. Genuine German. One pint of flax-seed, 3 oz. rock candy, i oz. root liquorice, i ball root liquorice, 10 cents ex- tract of dandelion. Boil the flaxseed in 3 quarts of water, till re- duced to 2 quarts, then strain out through a thin bag, and add to this liquid the rock candy, the liquorice and dandelion ; boil down to 2 pints and strain again ; bottle and take a spoonful when the cough is troublesome. I have tried this valuable remedy. COUGH REMEDY. Add 4 or 5 lumps of sugar to a tumbler of ice water and every few minutes take a teaspoonful for a hacking cough or tickling in the throat; take it often, ice cold. AN OLD LADY'S DOMESTIC REMEDY FOR COUGH. Make a syrup of a strong decoction of the common mullen. Allow 1-2 Ib. of rich sugar to i pint of the tea, boil to a syrup and bottle for use. It is very healing to the lungs, even for inflammation and bleeding of these vital organs. It is better to gather the plant in July, dry it in the shade, and keep in paper bags. DRY COUGH. Wesley. Chew Peruvian bark and swallow the spittle. It seldom fails to cure. STOMACH PLASTER FOR A COUGH. Melt together an oz. each of resin, Burgundy pitch and beeswax, in a clean pipkin, and then stir in 3-4 oz. of common turpentine and 1-2 oz. of oil of mace. Spread it on a sheep's leather or stiff cloth, grate some nutmeg over the whole plaster and apply it warm to the region of the stomach. SYRUP OF GARLIC. Dr. Warren. Take 8 or 10 bulbs of fresh garlic, sliced and bruised, i pint of diluted fruit vinegar, 2 Ibs. of refined sugar ; macerate the garlic in to ozs. of the diluted apple vinegar in a glass vessel, to express the liquor, then mix the rest with what remains of the acid and again express, till enough has passed to make the whole, when filtered, measure a pint ; then pour the filtered liquor on the sugar in a bottle; and shake till dissolved. BLOOD ROOT SYRUP. Mash up 3 ozs. of blood root or less, a HEALTH NOTES. spoonful of lobelia leaves and seeds, a large spoonful, neaped, of loaf sugar, simmered for 30 minutes in 3 cupfuls of water till it looks clear and begins to thicken ; when cold, add a teaspoonful of para- goric. Dose: i tablespoonful for an adult and i teaspoonful fora child, or less, taken now and then. This is excellent in throat and lung diseases, and difficulty in breathing and strangulation. REMEDY FOR BRONCHITIS Take honey in the comb, squeeze i out and dilute it with a little water ; wet the lips and mouth occa- sionally with it. It has never been known to fail in cases where children had throats so swollen as to be unable to swallow. It is a simple remedy; and comes well recommended. A COUGH MIXTURE. One oz of liquorice, 1-2 oz. gum arable, 4 teaspoonfuls af antimonial wine. Keep it in a cool place and take 1 tablespoonful when needed. BALSAM OF WILD CHERRY. Mix 4 grains acetate of morphine, 2 fluid ozs of the tincture of blood root, 3 fluid drachms of antimonial wine, 3 fluid ozs. of syrup of wild cherry. COUGH TEA. Domestic. Make a very strong tea of the 1 of life everlasting ; strain it through a cloth, and to every quart put 2 oz of liquorice root cut up in small pieces, and 2 ozs. of figs or raisins cut up ; boil all together for 2 minutes. Drink freely after adding the juice of a lemon ; taking care to keep out of the cold air for several hours. , . HOP SYRUP FOR A COUGH. One oz. hops, i pint water, i table- spoonful of flaxseed, boil till reduced to one-half and strain ; add 1-2 pint of molasses or brown sugar, boil till thick. Dose, i tabl< SP SYRUP OF SUNFLOWER SEEDS FOR COUGH. One gill of sunflower seed, boil in a quart of water to one-half, strain it, add i leaspoon- sul of loaf sugar, 1-2 pint gin, bottle; shake before using. when the cough is troublesome. Good also for whooping cough. ^OARHOUND COUGH SYRUP Boil hoarhound, liverwort, spikenard and yellow ferrilla in a quart of water to one half or less ; strain, add black molasses, and boil a little again. Use as often as required, 3 times a day or oftener. A SOUTHERN COUGH MIXTURE. One teaspoonful home made beaten mustard, i teaspoonful of home made cayenne pepper ( Chili, i teaspoonful of salt in a tumblerful of pure honey. WHOOPING COUGH. WHOOPING COUGH. With its mode of treatment. Is purely a spasmodic disease of an infectious or epidemic nature, anc 560 HEALTH NOTES. known by, when in advanced shape, the peculiar long inspiration or "whoop," which attends it, and those who are with the patient often have every symptom of -the genuine whooping cough, called sympathetic cough, which though not dangerous, is ver Y agonizing. Symtoms. Whooping cough comes on with sneezing, running at the nose slight oppression of breathing, weakness in the organs of sight, thirst, quick pulse, hoarseness and a hard, dry cough. At the expiration of two or three weeks (there being no change in the disease) the whoop sets in, the peculiar feature of the malady, which is so common, that it is unnecessary to treat the subject, physiologically. Vomiting and bleeding at the mouth or nose, are favorable symptoms. The treatment varies greatly with the nature of the attack and the state of the health of the child. At first, there is generally some degree of acute bronchitis and the lower- ing measures will be necessary to keep up a state of nausea and vomiting, giving the child doses of ipecac, and antimonial wines, in equal parts, and quantities varying from half to one and a half teaspoonsfuls once a day, or when the expectoration is hard and difficult, give the following cough mixture ever four hours. Of syrup of squils, 1-2 oz.; antimonial wine, i oz.; laudanum, 15 drops; syrup of toulou, 2 drams; water, 1-2 oz.; mix well. The dose is from 1-2 teaspoonful to a dessert spoonful. If the cough is very bad, the warm bath is used, and either one or two leeches applied on the breastbone, or a small blister laid on the lower part of the throat. If the bowels are costive, sweet spirits of nitre, ipecac, and rhubarb may be used. WHOOPING COUGH. Simmer together over a slow fire equal parts of vinegar, sweet oil, and honey, for a few minutes, then bottle and cork closely for use. Excellent in the troublesome disease. Take a spoonful as often as necessary. CURE FOR WHOOPING COUGH. The late discovery of a cure for whooping cough by inhaling the ordors of the gas house, is found to be of real benefit (so said by physicians). The children are taken to the gas works, where they breathe the not very pleasant air there produced, and there is something in the chemical combination that cures whooping cough. The people at the gas works state that during the last 12 months, 300 cases of whooping cough have thus been experimented upon. WHOOPING COUGH. Pound a cupful of flax seed, 3 oz. of liquor, 3 spoonfuls of strained honey; 3 spoonfuls of loaf sugar; put these into 4 cupfuls or a quart of water; boil till reduced to one-half; give frequently. Hogs lard and molasses in equal quantities are good with a little laudanam, and also sugar and butter stewed together. WHOOPING COUGH SYRUPS. Strongest West India rum, i pint; HEALTH NOTES. 561 anise oil, 2 oz., honey, i pint; lemon juice, 4 oz.; mix. Adults i tablesoonful, 4 times a day. Children 2 teaspoonfu) with sugar and water 4 times a day. WHOOPNG COUGH MIXTURE. Equal portions of honey, New Eng- land rum, hnseed oil. Dose. i teaspoonful, when the cough is troublesome. CHRONIC SORES. CHRONIC SORES (excellent.) Make a poultice of chick weed. The juice mixed with lard is good for erysipelas and other cu- taneous diseases. FOR SORES. Make a smooth, soft paste of brown sugar and yellow soap and apply it. OBSTINATE ULCERS may be cured with sugar dissolved in a strong decoction of walnut leaves. ULCERS. Dry and reduce to powder a black walnut leaf and strew it on the sore, and then lay several walnut leaves over it ; bind. Or foment morning and night with a decoction of walnut leaves, and then apply them ; bind some leaves over the sore. Or boil some walnut leaves in water with a little molasses or sugar. Dip a cloth in the mixture and apply once in two days. A valuable remedy. FOR MORTIFICATION A poultice of oatmeal and hops. Apply. A poultice of oatmeal and charcoal is also good. ANOTHER FOR WHITE SWELLING. Aunt Nancy Patterson, col- ored. Boil together smart weed, chamber lye and wheat bran ; make a poultics of this and apply to the whole limb ; wrap it up in it. This, has also cured as the other, when physicians could do nothing to relieve when the bones came out in splinters. URINE, BLOODY. Wesley. Make a strong tea of yarrow and drink it copiously twice a day. HOT OR SCALDING URINE. Ground ivy in flax seed tea and a little sweet spirits of nitre and root of asparagus. Drink also cool- ing and mucilaginous drinks. Buttermilk is also good. HORSE RADISH. It is said that an infusion of the fresh root drank freely every night, will cause perspiration and free flow of urine and will consequently cure dropsy. It promotes digestion, the fresh ground root in vinegar, eaten with meat, strengthens the stomach. DROPSY. OATS GOOD FOR DROPSY AND HEART DISEASE. Two handfuls of common oats, not cleaned; boil in 3 quarts of water for 1-2 hour. Strain the decoction ; take a teacupful frequently instead of water. 562 HEALTH NOTES. CURE FOR DROPSY. Aunt Betsy, colored. Make a tea of to- bacco stems or a weak one of tobacco leaves, and bathe the limbs of the patient in it. DECOCTION OF ELDER BUSH. One ounce of elder bark, i pint each of water and milk ; boil to 1-2 and strain. Dose, a spoonful 3 times a day in dropsy and cutaneous diseases. DROPSY ON THE CHEST. Cut small 1-2 pound of milk weed (dried), pour on it 2 pints of scalding water and simmer to 2 cup- fuls. When cool, add a pint of the best Holland gin ; pour both liquors and roots into a decanter, cork tight, and let stand 12 hours. Give a grown up person 2 tablespoonfuls every 3 hours, day and night. If too nauseating, give less. Its good effects will be seen in 4 or 5 days. It has often been tried, and seldom without happy results. FOR DROPSY. Decoction of broom, 1-2 pint; i oz. of cream of tartar, 2 drachms of tincture of squills ; a third part 3 times a day. DROWNING PERSONS. DROWNING PERSONS, How TO RESTORE SUCH TO LIFE. At all sea-bathing places, during summer, some one or more persons are certainly drowned. Dr. Hall says that unless in cold weather do not waste time in carrying the body to a house ; but right on the spot, within a rod of the water's edge, remove all clothing as far down as the navel, place it on its face over a bundle of straw or other soft substance, so that the stomach shall rest upon it ; press spasmodically with both hands on the back, so as to force all the water possible out of the lungs through the throat and mouth out- ward ; the next instant place the body face upwards with some- thing under the small of the back, and draw out the tongue ; then let another person get astride of the body, and with both hands, one on each side of the ribs, force the water out of the lungs, through the mouth, for a few seconds ; then withdraw the hands as suddenly as possible, put them on the ribs again, and proceed as before, the object being to push out the water with one operation, and by the other allow the air to rush into the lungs to supply its place. Keep on working in this way until you see signs of life, even if you have to work for two or three hours. As soon as breathing is restored, convey to a bed, if possible, and wrap up the naked body from head to foot in woolen blankets, in a warm room, with plenty of iresh air. Meanwhile give a drink of some hot liquid every five minutes for the first hour or two, allowing the body the most perfect rest possi- ble all the time, and besides promote composure of mind with as much encouragement as can be conscientiously given. Life is lost HEALTH NOTES. 563 by drowning simply by the water getting into the lungs and filling hem up, and thus preventing any air from getting into them, on the same principle of being smothered in any other way. Get the water out of the lungs and give natural warmth, which is antagonistic to death. On these depend the recovery of the patient. CATARRH is not a disease of the nose, but disease showing itself in the nose, a local exhibition of the constitutional derangement. CURE FOR CATARRH. To i ounce of glycerine add 15 or 20 drops of carbolic acid, and thoroughly apply with a small sponge to be found at all drug stores, known as the ear sponge. The results are said to be happy. ALUM FOR CATARRH. Snuff pulverized alum, and the disease will disappear. ASTHMA CURE FOR ASTHMA. One ounce of boneset, i ounce slippery elm, i ounce flaxseed, i stick of liquorice then simmer them in i quart of water; strain carefully, then add 1-2 pound of loaf su^ar; when cold, bottle tight. Dose, i tablespoonful 3 or 4 times a day. To ALLEVIATE ASTHMA. For moderating the paroxysm, no agent is more valuable in many cases than smoking tobacco/ It acts like a charm. Wearing a gauze veil over the face prevents the evil. Keep the bowels open. ASTHMA, PARSNIP COFFEE A CURE FOR. Have your parsnips very clean and dry, cut them in slices very thin, bake them until browned through, then grind or beat them fine. Make a pure cof- fee and sweeten it with sugar and milk COLDS. COLD ON THE CHKST. A flannel dipped in boiling water and sprinkled with turpentine, laid on the chest as quickly as possible, will relieve the most severe cold or hoarsness. JUNIPER TEA FOR A GOLD. Take i cupful of Juniper berries, i pint of water, and let it boil down a little ; drink hot when going to bed. Excellent for colds and to bring on a profuse perspira- tion. To CURE AND PREVENT A COLD IN THE HEAD. A Belgian Physi cian. Rub the back of the head with hartshorn, diluted, rub briskly to prevent taking cold ; rub with the same 2 or 3 times a week. TREATMENT OF COLD IN THE HEAD BY FRICTION. M. Sanety. Apply briskly to the back of the head, lavender water, etc. It has 562 HEALTH NOTES. CURE FOR DROPSY. Aunt Betsy, colored. Make a tea of to- bacco stems or a weak one of tobacco leaves, and bathe the limbs of the patient in it. DECOCTION OF ELDER BUSH. One ounce of elder bark, i pint each of water and milk ; boil to 1-2 and strain. Dose, a spoonful 3 times a day in dropsy and cutaneous diseases. DROPSY ON THE CHEST. Cut small 1-2 pound of milk weed (dried), pour on it 2 pints of scalding water and simmer to 2 cup- fuls. When cool, add a pint of the best Holland gin ; pour both liquors and roots into a decanter, cork tight, and let stand 12 hours. Give a grown up person 2 tablespoonfuls every 3 hours, day and night. If too nauseating, give less. Its good effects will be seen in 4 or 5 days. It has often been tried, and seldom without happy results. FOR DROPSY. Decoction of broom, 1-2 pint; i oz. of cream of tartar, 2 drachms of tincture of squills ; a third part 3 times a day. DROWNING PERSONS. DROWNING PERSONS, How TO RESTORE SUCH TO LIFE. At all sea-bathing places, during summer, some one or more persons are certainly drowned. Dr. Hall says that unless in cold weather do not waste time in carrying the body to a house ; but right on the spot, within a rod of the water's edge, remove all clothing as far down as the navel, place it on its face over a bundle of straw or other soft substance, so that the stomach shall rest upon it ; press spasmodically with both hands on the back, so as to force all the water possible out of the lungs through the throat and mouth out- ward ; the next instant place the body face upwards with some- thing under the small of the back, and draw out the tongue ; then let another person get astride of the body, and with both hands, one on each side of the ribs, force the water out of the lungs, through the mouth, for a few seconds ; then withdraw the hands as suddenly as possible, put them on the ribs again, and proceed as before, the object being to push out the water with one operation, and by the other allow the air to rush into the lungs to supply its place. Keep on working in this way until you see signs of life, even if you have to work for two or three hours. As soon as breathing is restored, convey to a bed, if possible, and wrap up the naked body from head to foot in woolen blankets, in a warm room, with plenty of ireshair. Meanwhile give a drink of some hot liquid every five minutes for the first hour or two, allowing the body the most perfect rest possi- ble all the time, and besides promote composure of mind with as much encouragement as can be conscientiously given. Life is lost HEALTH NOTES. 563 by drowning simply by the water getting into the lungs and filling hem up, and thus preventing any air from getting into them, on ; same principle of being smothered in any other way. Get the water out of the lungs and give natural warmth, which is antagonistic to death. On these depend the recovery of the patient. CATARRH is not a disease of the nose, but disease showing itself in the nose, a local exhibition of the constitutional derangement. CURE FOR CATARRH. To i ounce of glycerine add 15 or 20 drops of carbolic acid, and thoroughly apply with a small sponge to be found at all drug stores, known as the ear sponge. The results are said to be happy. ALUM FOR CATARRH. Snuff pulverized alum, and the disease will disappear. ASTHMA CURE FOR ASTHMA. One ounce of boneset, i ounce slippery elm, i ounce flaxseed, i stick of liquorice then simmer them in i quart of water; strain carefully, then add 1-2 pound of loaf su^ar- when cold, bottle tight. Dose, i tablespoonful 3 or 4 times a day. To ALLEVIATE ASTHMA. For moderating the paroxysm, no agent is more valuable in many cases than smoking tobacco. It acts like a charm. Wearing a gauze veil over the face prevents the evil. Keep the bowels open. ASTHMA, PARSNIP COFFEE A CURE FOR. Have your parsnips very clean and dry, cut them in slices very thin, bake them until browned through, then grind or beat them fine. Make a pure cof- fee and sweeten it with sugar and milk COLDS. COLD ON THE CHKST. A flannel dipped in boiling water and sprinkled with turpentine, laid on the chest as quickly as possible, will relieve the most severe cold or hoarsness. JUNIPER TEA FOR A COLD. Take i cupful of Juniper berries, i pint of water, and let it boil down a little ; drink hot when going to bed. Excellent for colds and to bring on a profuse perspira- tion. To CURE AND PREVENT A COLD IN THE HEAD. A Belgian Physi cian. Rub the back of the head with hartshorn, diluted, rub briskly to prevent taking cold ; rub with the same 2 or 3 times a week. TREATMENT OF COLD IN THE HEAD BY FRICTION. M. Sanety. Apply briskly to the back of the head, lavender water, etc. It has 564 HEALTH NOTES. great power of arresting cold in the head, and if repeated 2 or 3 times a week, will prevent its occurrence in individuals who are con- stantly subject to them from slight causes. NIGHT SWEATS. To RELIEVE NIGHT SWEATS. Dissolve 15 grains of sulphate of quinine in 1-2 oz. essence of tansy, 1-4 oz. alcohol, 1-4 oz. water, 30 drops muriatic acid. A teaspoonful taken 2 or 3 times a day. In connection wtth this remedy, cold sage tea, or a tablespoonful of the fresh juice and a gill of water is recommended to be used freely. NIGHT SWEATS AND CONSUMPTION. From 1-2 to i 1-2 drachms daily of phosphate of lime. In the majority of cases, it will remove the trouble or diminish it. FOR HOARSENESS. REMEDY FOR HOARSENESS. Chewing the green root or leaves of horseradish will give instant relief to the most obstinate case of hoarseness. The green root, of course, possesses the most virtue, though the green learei are good ; both lose their strength when dry. Persons, just before begining to speak in public, will not be troubled with hoarseness if they use the the radish freely. FOR HOARSENESS. In a pint bowl squeeze the juice of 1-2 lem- on, add 2 tablespoonfuls of loaf sugar, i teaspoonful of glycerine and i full tablespoonful of whiskey ; pour over this boiling hot water to nearly fill the bowl and drink hot, just before going to bed. FOR Loss OF VOICE, OR HOARSENESS. Beat the white of an egg, the juice of i lemon and white sugar together ; from time to time take a teaspoonful. FOR WEAK LUNGS DANDELION COFFEE. Dried dandelion roots, 1-2 lb.; chickory, i oz.; coffee, 3 Ibs., all powdered after parching, or roasting ; mix and prepare as common coffee. Said to be a tonic, when used as a beverage once or twice a day. It has been greatly puffed in papers under a strange name. MARSH MALLOWS. A tea of the green or dried leaves is excellent for a cough, sweetened with honey, sugar or molasses. N. B. It is good for kidney affections, diseases of the bowels, and also, if made into a paste candy, for coughs. WEAK LUNGS. Make a strong tea of a large handful each of hoar- hound and mullen, mixed, then add a cupful of molasses and stew to a syrup, the quicker the better. A tablespoonful 2 times a day. HEALTH NOTES. 565 SPRAINS CURE FOR SPRAINS. A Paris remedy. If the ankle is sprained, for instance, let the operator hold the foot in his hands with the thumbs meeting on the swollen part, these having been previously greased, are pressed successively, with increasing force, on the in- jured, painful spot for 15 minutes. This application, repeated sev- eral times, will, in the course of the day, enable the patient to walk when other means failed to relieve him. A SPEKDY CURE FOR A SPRAIN. A large spoonful each of honey and salt, the white of an egg ; the whole beaten together for i hour, then let it stand and anoint the place sprained with the mixture, keeping the place well bandaged. This has been known to relieve in 24 hours, the patient walking free from pain. FOR SPRAINED ANKLE. Apply cloths dipped in salt and cold wa- ter, elevating the ankle and not walking. SPRAINS. Wash well the root of the black walnut tree, scrape off the outside skin, mash it to a poultice, then stir in vinegar to moisten it to a mush and apply with bandages to the seat of trouble. Mois- ten it every 3 or 4 hours. NEURALGIA. A SIMPLE REMEDY FOR NEURALGIA. Take 2 large tablespoonfuls of cologne and two tablespoonfuls of fine salt, mix them well togeth- er in a small bottle. Every time you have acute affection of the facial nerves or neuralgia, simply breathe the fumes in your nose from the bottle and you will be immediately relieved. To CURE NEUKALCUA. 1-2 dram of sal ammonia in i oz. of cam- phor spirits. Dose. i teaspoonful, and repeat several times, at an interval of five minutes until the pain ceases; try it. NEURALGIA IN FACE OR HEAD. Oil of peppermint applied with a small camel's hair pencil to the parts effected, will give instant re- lief. VIOLENT NEURALGIA, OR Tic DOLOREUX. Apply ice to the part four or five minutes, wait five or six minutes and apply again. The painful sensation prodced by the ice is relieved by holding alcohol in the mouth till the natural warmth returns. RHEUMATISM. CHRONIC RHEUMATISM, i oz. of Peruvian bark, 1-2 oz. of powdered rhubarb, infused in a bottle of wine. Take one, two, or three wineglassfuls daily, as will be found necessary to keep the 566 HEALTH NOTES. bowels gently open. Wear flannel next to the person, and make frequent use of the flesh brush. LUMBAGO. As a form of counter initiation, a new and successful mode of treating lumbago, has been advocated by several eminent physicians, which consists in the instantaneous application of a flat- iron bottom to the skin, which has been gently heated in a spirit lamp. It should be drawn lightly over the effected part. It is spoken so highly of, that it deserves attention. FOR RHEUMATISM. Make a poultice of the beaten leaves of the weeping willow and bind it to the joint. Renew if necessary. CHRONIC RHEUMATISM BITTERS. Prickly ash berries, spikenard root, yellow poplar, and white flowered dogwood barks, of each 1-2 pound, all finely powdered and put in a gallon jug and fill up with good brandy. Dose. Wineglassful 3 times a day, before meals. ACUTE RHEUMATISM. Dr. B.'s recipe. 1-2 oz. each of sulphur, flowers of mustard, saltpetre, Turkey rhubarb, 1-4 oz. of .powdered griacum; mix. Dose. A tablespoonful taken every other night, and omitting three nights, and in a wineglass of cold water that has been well boiled. LEMON GRASS OIL is used as a stimulant in rheumatic affections; called oil of verbna by preference, 'grows in the West Indies and Australia. Some times called ginger grass oil, oil of geranium, oil of spikenard. It is a good liniment. Should be cut while in flower, tied in bundles and distilled as other flowers. GOOD LINIMENT FOR RHEUMATISM. i gill each of alcohol, beef's gall, spirits of turpentine and sweet or olive oil; 4 oz. gum camphor. Put them all in a bottle and shake it up; use it 2 or 3 times a day, a tablespoonful at a time. Apply it to the parts effected before the fire. It is good also for frost bites. ARNICA. i dram tincture of arnica, in 3 gills of alcohol. Un- rivaled for all fresh sprains, cuts, contused wounds, bruises, for rheu- matic joints, gouty pains, pains in the feet and limbs from walking. Shake well before using. RHEUMATISM. 1-4 oz. of saltpeter in a pint of alcohol; shake well and bathe parts effected, wetting red flannel with it, lay it on. If not a perfect cure, it relieves the torment and agony, and reduces the inflamation and swelling. RHEUMATISM, INFLAMATORY. 1-2 oz. saltpeter pulverized, in 1-2 pint of sweet oil, bathe the parts effected. . ANOTHER FOR RHEUMATISM. Mrs. Dr. Kemp. Salycilate of sodium, saturate with water, wet a cloth or rag and apply externally. N. B. While taking salycilic acid internally, ten grains three times a day. HEALTH NOTES. 567 POISONOUS BITES, STINGS, HYDROPHOBIA. To REMOVE VIRUS IN HYDROPHOBIA. Apply a cupping glass over the wound as soon as possible, and keep it exhausted, then apply lunar caustic or nitric acid, and bind up the wound as tightly as the patient can bear it. Only one cauterization is necessary. YOUATT'S CORE FOR HYDROPHOBIA. Youatt (the great horse doctor) says he has been bitten 8 or 10 times, and always cured himself by rubbing nitrate of silver on the wound. It should be applied as soon after the accident as may be. In 6 weeks the virus is disseminated through the system and then hope is gone. PREVENTATIVE OF HYDROPHOBIA. Profuse prespiration by steam- ing, or any other way needful, which it is hoped may never be. SNAKE BITE. An Indian remedy. Take indigo and dissolve it in chamber lye, wet a cloth with the liquor and place it on the bite. POISONOUS STINGS OR BITES. Put on the place at once, a small piece of raw, fresh meat of any kind. WHEN POISONED. One teaspoonful each of mustard and salt in a tumbler of water, taken at once; it will, almost instantaneous- ly, produce nausea. Then give the whites of 2 eggs in a cup of strongest coffee ; if no coffee, swallow the egg with new cream ; if no cream, use sweet milk ; if no milk, swallow the eggs. FOR ANY KIND OF STING OR VENOMOUS BITE. Apply cucumber, honey, or a plaster of fresh yeast, which renew as often as it be- comes hot or dry. If the bite is dangerous, as that of an adder, give immediately a teaspoonful of spirits of hartshorn in a wineglass of cold water, and 40 drops more every 15 minutes, till the violent symptoms abate, or till medical advice is procured ; for a child the dose must be lessened according to the age. POISON OAK. POISON OAK. (Domestic.) Its antidode. A salve made of equal parts of butter, salt and saleratus; it is a sure and speedy cure. If a person expects to be exposed to its poison, he should take a box of this salve with him and slightly anoint the hands and face. This will often prevent the poison from taking effect. CURE FOR CALIFORNIA POISON OAK. Dr. S. A. Brown, U. S. N. From 10 to 20 drops of bromine to i oz. of olive oil, casmoline or glycerine, mix well together, then apply by gently rubbing the effect- ed part 2 or 3 times a day, especially on going to bed at night, and a cure will be effected in 24 hours. The application of glycerine is painful, and posesses no advantage over the olive oil. NOTE. The 568 HEALTH NOTES. bromine is so volatile that the solution should be renewed within 24 hours after its preparation. N. B. This should be welcome news to campers out and picknickers generally. SWEET OIL AN ANTIDOTE FOR POISON OF ANY KIND. Every house- keeper should keep a bottle of it; no one should hunt in woods where there is a probability of meeting with poisonous reptiles, without a supply of it. The patient must take a spoonful immediately and bathe the wound for a cure. To cure a horse, requires 8 times as much as for a man. It is good for even extreme cases of snake bite, even those of long standing. It will cure bloat in cattle, caused by eating too freely of green herbage, (grass or clover), stings of bees, spiders, or other insects. The poison of ivy and other poison- ous herbage. SALVES OF VARIOUS KINDS. ELDER BARK SALVE FOR SORE EYELIDS. Remove the outer and take the inner bark of elder, stew in lard. Apply the salf e to sore eyelids. PLANTAIN, good, combined with lard, for salt rheum. Its juice will cure the bite of snakes. It should be beaten. SALVE FOR ALL SCROFFULOUS SORES, ETC. Mrs. J. A. Stephenson, Arizona. To a teacupful of lard, free from salt, add and mix thor- oughly, sulphate of zinc or white precipitate, about the size of a bean. LINIMENTS. A VALUABLE LlNIMENT FOR SPRAINS, BRUISES AND BURNS. Equal parts of spirits ammonia and petroleum. RHEUMATISM LINIMENT. Steep for 10 days 4 tablespoonfuls of cayenne pepper in 6 gills of whiskey and a gill of neat-foot oil or lard, then strain it. Wet a flannel with it and apply it to the joints, and to the side for pleurisy, or any numbness. It will afford relief. BLUE FLAG. This grows in gardens, but particularly in swampy places, by the banks of streams of water and in meadows. Its flow- ers are blue, variegated with yellow, white and purple. It is an excellent and active cathartic, given in doses of a teaspoonful of the juice, diluted in a little water. If a decoction of it is drank constant- ly, it is good in all kinds of ulcerous complaints. DECOCTION OF POPPIES Poppy heads, sliced, 4 ozs.; 4 pints wa- ter; boil 1-4 hour and strain. This decoction is employed for its soothing effects in painful swelling and excoriations, etc. Its effi- cacy is increased by adding a cupful of vinegar. HEALTH NOTES. FELON. Common rock salt, mix with equal parts of turpentine, apply ; when dry, more ; it will cure in 24 hours. SALT PETRE A CURE FOR FELON. Make a poultice of pulverized salt petre, just moistened to a paste, put on a cloth, apply and bind it on. A SIMPLE CURE FOR A FELON. When the part begins to swell, wrap a cloth around it and then saturate it and keep it wet with the tincture of lobelia. If applied in time, it rarely fails to cure. SALVE FOR A FELON. A salve may be made by burning a table- spoonful of copperas, then pulverize it and mix it with the yolks of eggs. It will relieve the pain and cure the felon in 24 hours. Then heal with a mixture of 2-3 cream and 1-3 soft soap. Soak the part in warm water, and then daily apply the healing salve. RUSSIAN SALVE. Equal parts of yellow wax and sweet oil ; melt slowly and carefully stirring, when cooling, stir in a little glycerine. Good for sore lips and all kinds of wounds and sores. FELON is a rising caused by a wound, deep enough to reach the bone and inflame it; a boil between the bone and sinew, and the quickest and surest way is to lance it to the bone. It will give in- stant relief, as the extraction of a tooth will relieve tooth ache. BONE FELON ARRESTED BY CONGELATION. Dr. James B. Walker, St. Louis, Mo., says, in the Medical Archives, that holding the finger affected 2 hours in a freezing mixture, alternating the application, the felon will cease to be painful, or cease to be felt. TREATMENT OF WHITLOW. Steam the hands in bitter herbs for 30 or 40 minutes, bathe it frequently in strong hot lye-water, as long as it can be borne, apply a poultice of flaxseed and slippery elm, with a little brandy ; a yeast poultice, or one of powderd hops, which is very effective to relieve pain, gentle apperients, tonics and nutitious food. GOITRE, OR ENLARGED NECK. Iodide of potassium, 2 drachms; iodine, i drachm ; water, 2 1-2 ozs., mix and shake for a few min- utes and pour into a bottle or vial for internal use. Dose: 5 to 10 drops before each meal, taken in a little water. Then with a feather wet the goitre from another bottle of the same mixture night and morning until relieved. CURE FOR BOILS. Mix a little beer with brewers yeast and take it 3 times a day ; it will cause the boils to disappear. SIMPLE CURE FOR BOILS. Wet the pimple or boil, especially in the middle, with sweet oil and camphor. Apply with the end of the finger. 570 HEALTH NOTES. GUM BOIL. To mature its ripening, divide a fig and apply it. AN OLD LADY'S REMEDY FOR CARBUNCLES, BOILS AND RISINGS. Mix together wheat flour, molasses, a little pounded or pulverized Indian (wild) turnip, so as to form a paste, put on a cloth and apply as early as possible to arrest it. KIDNEY DISEASES. FOR GRAVEL. Dr. Motharty. Ground ivy steeped in ale, then dilute with water and sweaten with clear honey. Use at pleasure 2 or 4 times a day. WATERMELONS, SEEDS AND ROOTS. This melon is nourishing, cooling, and diuretic, when fully ripe and not stale. The seeds make a good vermifuge, and tea in gravel; the pulp of the root is cathartic. GRAVEL OR STRANGURY. i spoonful of honey, i spoonful of oat meal. Pour to them a quart of boiling water; stirring the mixture well; let it cool, and drink one-half at night before going to bed, and the other half in the morning, fasting. Stir it well before drink- ing; repeat this every day constantly, making the drink fresh every day. CURE FOR KIDNEY AFFECTIONS.. "Aunt Betsey," colored. Get your druggist to mix in the proper proportion, sweet spirits of niter, spirits of turpentine and balsam of copaiva. If the patient can stand it, give three drops of the mixture .before breakfast and four before lunch; if delicate, give one drop less. PEACH LEAVES \ND THE KIDNEYS. A tea made of fresh leaves is a grand remedy for a kidney difficulty. THE SMART WEED is very valuable in kidney diseases. Make a strong decoction of the weed with a white flower and drink it cold until relieved. It is a pleasant and valuable remedy. URINATING IN BED. German. To prevent. Boil well together making a strong decoction of the inside bark of white oak, juniper berries and onions. Remove from the fire, pour the contents into a wooden vessel not too long, then camomile flowers, thyme, and mullein flowers, so as to make it strong. Place the vessel under a seat, place yourself over it, then put a hot stone in it, then pin the clothes close, wrap yourself up, so as to steam yourself well. Be careful not to get cold too suddenly. Get in bed and cover up well with a hot brick or stone at your feet. Drink a cupful of mullein tea as hot as you can. Repeat this several nights in suc- cession. Do not expose yourself to drafts, nor take cold. LINIMENT FOR WHITE SWELLING AND PALSY. Boil to a strong tea, the root and the flower of the bear foot. Strain it, then stew HEALTH NOTES. 57 * with sweet hog's lard until all the water has evaporated. Keep in a close jar. Rub well the parts effected, and wrap in flannel. .Re- pent until benefited. LINIMENT IN USE AT THE PENNSYLVANIA HO-PITAL. Mrs. JJ Kemp. Yolk of one egg; acetic acid two oz.; oil of turpentine three oz ; water three oz.; apply externally. LINIMENT OF CAMPHOR. P. S. Camphor i drachm; olive < fluid oz.; gently heat the oil, add the camphor, cut small, and agitate till dissolved. The Dublin colle, ? orders only one-half the above camphor. Stimulant, anodyne, and resolvent; in sprains, bruises, and rheumatic pains, glandular enlargements, ei.c. MEXICAN MUSTANG LINIMENT. Mix 2 fluid oz. petroleum, i fluid oz. ammonia water, and i fluid dram of brandy. MAGIC LINIMENT Alcohol, i quart; gum camphor, 4 oz. For cuts or calks in horses or cattle (in winter) it has no equal; but it must be applied often. For human flesh use twice the amount alcohol, and no liniment will be found superior to it. AN EXCELLENT LINIMENT is prepared by mixing 6 oz. of spirits o: wine and 2 oz. of spirits ammonia and 2 drams of lavender. LOTION OF ARNICA FOR BRUISES, SPRAINS, BURNS, &c. Take i ounce of arnica flowers dried, and put them in a wide mouthed bottle, pour over just enough scalding water to moisten them, art wards about i or 1-2 pints spirits of wine. In case of a burn or bruise,- etc., wet a cloth in the arnica and lay it on the part effected. Renew this occasionally, and the pain will be removed. OINTMENTS. TRASK'S OINMENT. Equal parts of resin, lard; and tobacco; steep the tobacco to get the strength of it. A little brown sugar and castile soap. ,. BROWN OINTMENT. i drachm extract of henbane, 1-2 oz. yellow wax 2 1-2 drachms precipitate, i 1-4 drachms pure powdered zinc 3 oz fresh butter; melt and mix, and add to it 1-2 drachms of camphor dissolved in olive oil; good for cutaneous diseases, ulcers, sore lips, ' ^EEN OINTMENT Make a very strong tea by boiling the leaves of iamestown weed (jimson weed) then in proportion to i gallon c the tea, add 3 pounds of sweet and fresh lard. Stew till the water has evaporated. Strain through muslin, and to each pound add i ounce spirits of turpentine; add it when the lard is nearly col it in jars and cover closely. WAX OINTMENT. Take of white wax, 4 oz.; spermaa tti, 3 o, olive oil, i pint ; mix them together over a slow fire. Stir them very 572 HEALTH NOTES. briskly without ceasing until cold. A good lip salve ; sore nipples ; for the face and hands. DISINFECTANTS. A VALUABLE DISINFECTANT. Put into a stone jar a handful each of worm -wood, lavender, mint, sage and rosemary, and pour on them a gallon of the best cider vinegar. Set it in a warm place and let it stand for 8 days, then strain it off and to every pint put 3-4 oz. of spirits of wine and camphor. Rub the temples and loins with this preparation, when exposed to contagion, before going out in the morning; wash the mouth with it, snuff some up the nostrils and carry a small sponge dipped in it to smell occasionally, on visiting where there is any danger of infection. To those who are not op- posed to the odor, garlic and assafoetida may be added. PINE TAR A VALUABLE DISINFECTANT. Pine tar is not only a val- uable, powerful disinfectant, but most healthful for man and beast. To use it for man or horses, take a kettle with wood coals and cover the same with the parings of horses' hoofs, or the horns of cattle broken up ; when burning well, pour a little pine tar over the whole and carry the kettle through the^different rooms, or set it where you choose. ONIONS AS A DISINFECTANT. Onions placed in the room where there is small pox, will blister and decompose rapidly ; besides this, they will prevent the spread of the disease. As a disinfectant they have no equal, when properly used; but keep them out of the stomach, no one should eat onions that attends or is about small pox patients. PURE AIR is the best disinfectant. To DESTROY the odor of carbolic acid on the hands, rub them with flaxseed meal.a little dampened. Ground mustard and water will also deodorize it. Cod liver oil bottles may be purified in the same way. THE SICK ROOM. THE sun's rays should penetrate every part of a house as nearly as possible, by opening the windows, especially the bedrooms. If there is no sunshine, let the breeze penetrate and cleanse away the stagnant air. FLOWERS and herbs should be excluded from a bed or sick room. ATMOSPHERE OF A SICK ROOM. Slice onions in saucers and set them in the room and they will absorb all the bad air. Renew them often and keep the air pure. HEALTH NOTES. 573 THE bed room shonld be a sanctuary of cleanliness and order, in which no injurious exhalations can remain for a moment, an. trace of uncleanliness offend a single sense. To PURIFY a sick room of smells, use bromo chlora urn in the prc portion of r tablespoonful to 8 of water; dip cloths in t ^prepara- tion and hang them in the room. A weak solution of this w> U purrty any surface by applying it after the article has been "*; It is excellent for wounds and sores that are offensive, and will pui fy the breath by rinsing the mouth with it. LEUCORRHEA. INJECTION FOR LEUCORRHEA OR WHITES. Inner bark of spotted alder' alder bSc and leaves. Inject tea twice a day with a proper ^SEDY FOR WniTES.-Injection of green tea, 4 or 5 grains of sugar of lead in a wine glass of soft or ram water, given as an u JC Wm'xES.-A tea of blood root injected in the womb is good for this weakenine complaint ; use a female syringe. 1 FRENCH REMEDY "FOR THE WHITES.-MIX up the b* va with wax or pure fat and a little opium until of the .con ist of dou^h. It is then made into a plug and introduced into the pa*- where it may be worn for half an hour morning and evening. The Trench women prefer this treatment to taking medicine in the usual way. MENSTRUATION OR MENSES. . One tablespoonful of cream pint of water till reduced to 1-2, strain and drink hot after bed and cover up closely. Repeat 2 or 3 nights. PANFUL MKNSTRUATiON.-Ten drops of laudanum gin and pennyroyal tea. The patient in bed with a hot Mix and make into pills with a very little gum water. 57 } HEALTH NOTES. Fi MALI IlKGULAfiNG PILLS. Aloes, red oxide of iron, white tur- pentine, each i oz. each, melt the turpentine and strain; mix well form it into pills with mucilage, and take 2 or 3 per day. PILES. FOR PILES. Jamestown weed leaves (vulgar jimson) bruised and stewed in lard to a salve. Excellent. Apply the ointment. OINTMENT FOR PILES Four ounces hog's lard, 2 drachms cam- phor, powdered; i ounce galls, 1-2 ounce laudanum; mix. Make an ointment to be applied every night at bed time. PILES, A SAILOR'S REMEDY. Take the pitched rope and pick it into lint, put on a cloth and wear it under the afflicted part. The cloth may be pasted on the under garment. The tar will cure in a few days. GOLDEN SALVE. Two quarts of raw linseed oil, 3 Ibs. of good fresh resin, 3 pounds of beesewax ; melt thoroughly together and turn it into tin boxes. This is the best known salve for burns, scalds, flesh wounds, old sores, piles, &c. N. B. Smaller quantities may be made, using the same propor- tions. CANCERS AND OTHER SORES. CANCER. Dr. Motherly. One handful of crow's foot, 3 good sprigs in flower of may weed (dog fennel) well pounded, then add 7 teaspoonfuls each of pure flowers of sulphur and white dry ar- senic ; mix well together, bottle perfectly air-tight. When used, mix with the yolk of an egg, make a plaster as large as the sore, being careful that it does not get in the eye or mouth or nose. Let it come off of itself. A NEW CAUSE OF CANCER. The physicians of New York report an alarming increase of cancer on the nose, caused by the practice of wearing eye glasses that are held to the bridge of the nose by a spring. AN AMERICAN'S METHOD. The Americans boil olive oil to a pro- per consistency, then make a salve of it. It is said by the travel- ers to be a good remedy. FOR CANCER. Mrs. Kellogg. If the cancer is not very much advanced, apply a poultice made of yolk of eggs and salt well stir- red together. It is very soothing, and should be applied until the core comes out. N. B. This does not apply to rose cancer. ANOTHER, OF THE JUICE OF SHEEP SORREL. Mrs. Kellogg. Beat the juice of sheep sorrel, a large handful or more, then squeeze THE NURSERY. 575 the juice through a thin rag into a plate or saucer and let the water evaporate, then while soft spread the thick juice or gum on a cloth the size of the cancer, which plaster will take out the core with the roots, but if the plaster is not large enough there will be a dark edge around the place from which the core was taken ; then apply an- other larger one. ^ THE NURSERY. COLIC IN BABIES. Give a drop or two of the essence of anise-seed in a little warm water. DR. GODFRY'S CORDIAL FOR BABIES. One pint of black molasses, I pint of water, 2 oz. best laudanum, 2 oz. best alcohol, 2 oz. salt of tartar, 10 drops oil of sassafras ; shake these ingredients well together and bottle for use. Good for colic, gripings and looseness of the bowels ; it is good also for grown up persons. For babies, 1-2 tea- spoonful in the morning, and the same at night when put to bed, or just before you put them to sleep, whatever hour that may be. A baby 2 months old can take i teaspoonful. If the bowels are bad, it can be taken several times a day with the happiest effect. For an adult i teaspoonful is a dose. BREAD AND BUTTER, AND MILK Are the only two articles oft Which have all the elements of nutrition. Hence from childhood to extreme old age, we are never tired of them. CHICKEN PANADA FOR BABIES AND INVALIDS. Take a youug fowl and roast it well, then take away the white meat and chop it, and pound it to a pulp with the crumbs of a French roll, satur- ated with the broth, then weaken this, with a little chicken water made from the bones of the roasted fowl, till it forms a batter like cream; strain it as other soup, add a small pinch of salt, use no spices, herbs, or vegetables. SAGO AND FLOUI!. Dr. Motherly. Sago is better thai wheaten flour for impaired or sick people, because it does not ferment in the stomach. FOR A CHILD'S LUNCH. Good sweet butter with stale bread, is one of the most nutricious, at the same time the most wholesome articles of food that can be given to children after they are weaned. BABY'S FOOD. Dr. Meigs. One teacupful of Cox gelatine, dis- solved in a tumbler of cold water; let it stand one-half hour before usin" take two pints of boiling water, pour in the gelatine. Put it in a saucepan, and let it come to a boil, then add three breakfast tea- spoonfuls of Duryea's corn starch, dissolved in a pint of new rich cream in which a pinch of salt and three teaspoonfuls of sugar have been dissolved. The corn starch must be mixed up a little at a 576 THE NURSERY. time as common starch is, or it will be lumpy. All the time the preparation is being boiled, it must be stired to keep it from burn- ing. As the child becomes older, the quantity of milk and water must be reversed, that is, one pint of water instead of two pints of water, and two pints of milk instead of one of milk. CARE OF CHILDREN. The best cordial for children is proper food; the finest syrup is through cleanliness, and the most efficacious of all "soothing" medicines is good management, with a due propor- tion of sleep. CHILDREN, when going to sleep, should have a light, if they wish it. It is a mistaken kindness to force them to go to sleep in the dark. PREMONITION OF SICKNESS IN CHILDREN. If a child wakes up in the morning and calls for a drink of water the first thing, such child is perfectly certain to be sick before noon. The course to be pur- sued is to keep him in bed, and by warm drinks promote perspira- tion, eating nothing whatever until the afternoon, when he may be amused by giving him some cold, dry bread to nibble, and the next day he will be about again. Otherwise a breakfast will be eaten, fever comes on, and vomiting and several days' illness. CHOLERA INFANTUJ*. Give an enema at once of warm. but not too hot water. It is at the fundament the disease begins. Keep the patient warm. FOR BABIES WITH DIARRHEA. One teaspoonful of parched wheat flour boiled in a cup of milk. CURB FOR EAR-ACHE. Children are sometimes afflicted with ear- ache to an alarming extent, and there is sometimes a difficulty in obtaining an effectual remedy for this disorder. Take a piece or salt pork or fat bacon, say an inch or more long and 1-2 inch square, cut down one end to fit the ear and insert it, taking care to have the piece too large to slip in. Tie a handkerchief to keep it in place, if the child will allow it. RISING OR PAINFUL GATHERING IN THE EAR. Apply warm a few drops of castor oil in the ear dropped from a spoon, then saturate a piece of cotton wool and close the ear. The oil is very healing to running ears. Of its beneficial effects I speak from what I have seen. HIVES OR NETTLE RASH. Rub the places over with flour; grease and drink sassafras or Santa Yerba tea, or give a mixture of three- fourths cream of tartar and one-fourth of sulphur mixed with milk, water or molasses. SEA HOLLY OR "Err WEED." Much used in decoction in the West Indies for hysterics. SCURF IN THE HEAD. Dr. Chase. Wet the roots of the hair FIRESIDE PLEASURES. THE NURSERY. $7? with a mixture of lime water, not strong, and some fine fruit vine- gar. POWDER, VIOLET, FOR CHILDREN, DURING EXCORIATIONS. Powdered starch, 28 pounds ; powdered orris root, i pound ; essence of bergamot, 1-4 ounce ; oil of rhodium, 1-2 drachm. Mix and press through a sieve. FOR BABIES WHILE TEETHING. Tea of the milk (male) purslain while teething or suffering from bowel complaint. Add a few leaves of horse mint ; put sugar and new milk enough to make it palata- ble. TEETHING CHILDREN. A recipe for. One pound of honey, two tablespoonfuls each of paragoric and oil of aniseseed ; add enough of either to make a thick syrup ; bottle closely. For children. A dose of a teaspoonful now and then. SORE MOUTH AND TRUSH. With the handle of a spoon put on the tongue, or with a cloth wound around the fore finger dipped in equal portions of loaf sugar and borax mixed together, and rub the gums, roof of the mouth and tongue with it. NOTE Tea made of sumach berries is also excellent. Touch the mouth with the finger as with the powdered mixture. VACCINATION in infancy is an almost perfect safeguard until the fourteenth year. Let every youth be re-vaccinated on entering fourteen. Let several attempts be made, so as to be certain of safety. CURE FOR CROUP M. Gourd, N. O. i teaspoonful of Carracas indigo" to a wine glassful of water; add sugar enough to make a syrup. Administer one teaspoonful every half hour; if necessary, one every fifteen ^minutes, as circumstances may require. This remedy has been used by the most eminent physicians in N. O. for the most obstinate cases of croup, and whenever tried proved in- fallible. CROUP. Mix i teasponful of powdered alum with 2 teaspoonfuls of sugar. Give immediately. It gives instant relief; CROUP, TO PREVENT IN CHILDREN. Cut a chamois skin to fit the neck of the child, then sew some tape on it to fasten it by, then melt some mutton tallow and pine tar, and rub the mixture or some of it on the skin, and let the child wear it all the time, painting the skin with the mixture when it begins to wear off. SIMPLE CURE FOR CROUP. Journal of Heath. The moment a child is taken with croup, apply cold or ice water, suddenly and freely to the neck and chest with a sponge. The breathing will be almost instantly relieved and let the patient drink as much as it possibly caa Then wipe dry and cover up, and a sweet sleep will follow. 578 THE NURSERY. CURE FOR CROUP. In places where a physician cannot be had immediately, it is best to keep on hand alum pulverized as fine as flour (a sure remedy). In case of croup, mix the pulverized alum with syrup or molasses, and give a small teacupful. Repeat it every two or three minutes until vomiting is produced, when the trouble will be over. MEMBRANOUS CROUP. i teaspoonful each of sulphur and molas- ses mixed together. Give promptly. After vomiting repeat the quantity. TAPE WORM. German, Mrs. Norwold. Take the pumpkin seed from a large pumpkin just opened, before they dry at all, then beat them in a mortar fine, then squeeze the juice from them through a rag, then take of this juice a large tablespoonful with a little clear honey, mixed well, before breakfast for two days, taking sparingly of food, drinking slippery elm tea cold. The third day take a mild apperient, a teaspoonful of cream of tartar, 3 of Bass' pills, drink- ing the slippery elm tea water. If this removes only a part of the worm, continue to take the pumpkin seed juice, and the elm tea. Not drinking it the third day; when you take the purge for a week or ten days, the head and all will come away, for this worm ex- tends from the stomach through the entire length of the bowels, like a jointed snake. If only the joints come away without the head, it will grow again. Note. Always take the juice before breakfast on an empty stomach. If you cannot get the elm, take the pumpkin juice with a little honey. DOMESTIC HOME CONFECTION. Make a strong decoction of sage leaves, worm seed or leaves. Strain and add sugar or molasses and boil to a syrup, or candy till it granulates. Children like it. I know it to be a valuable remedy. REMEDY FOB WORMS. Dissolve in a two ounce vial filled with water, a piece of copperas, of the size of a pea. Take for 3 or 4 days, a teaspoonful of the mixture. Then rest 3 days. If not re- lieved, use it some days longer. A child under 2 years, give i-a the quantity. SALT AND WATER is an excellent enema for pin worms in children. SCARIES AND PIN WoRMg.-Mix together one-half pint of strong lye made from ashes of the white ash bark with i pint of warm water. Take 2 or 3 pints a day. BATHS FOR CHILDREN should always contain borax in the water. BABIES' WASHING. N. B. In doing this the first time after their birth, the nurse should be careful not to get any of the water in the eyes, as it will cause sore eyes, which may become chronic, and finally produce blindness, nor in the mouth, as that may cause it to beco me sore. THE LAUNDRY. ARABS bathe their children in salt and water. SORENESS OR CHAFE on any part of the body, powder pipe clay. FAILURE TO MAKE WATER.- Make a tea of beaten watermelon, pumpkin, or flax seed tea; give a little. GROIN HERNIA.- Keep the child lying down as much as possi- ble, and do not let it cry. If the rupture does not heal itself; apply a pitch plaster. If this fails call in a physician and have it made under the direction of an experienced physician. Note. Groin rupture can be cured if taken in season. Push in the protrud- ing bowel, and while lying down apply the plaster. CURE FOR DIARRHEA. Cut up a dozen green persimmons with i ounce of red wood bark ; boil these in a pint of water until reduced to 1-2, then add i ounce gum arabic and 1-2 pound of white sugar. Boil this mixture with a teaspoonful of syrup from blackberry pre- serves (if the preserves have not fermented), stew down to a stiff syrup, sift coarse white sugar in a clean sheet of white paper and drop the candy on it in the shape of lozenges. Let the patient eat 3 or 4 a day. Drink gum arabic water and toast water. CHOLERA MEDICINES. When the premonitory symptom is diar- rhea, use as recommended. Chalk mixture, i ounce, 10 or 15 grains aromatic confection, 3 to 15 drops tincture of opium. To be re- peated every 3 or 4 hours, or oftener, if the attack be severe, until the looseness is stopped. THE LAUNDRY. AN EXCELLENT WASHING FLUID. Three tablespoonfuls each of soda and spirits of camphor to 2 pints of salt water put into a bot- tle and before using shake it well; to 3 cups of soft soap add 4 tablespoonfuls of the mixture, make suds of warm water and the fluid, soak the clothes in it for 30 minutes, then with the same quan- tity of fluid and soap make another suds, and boil the clothes in il for 1-4 hour, then rinse them in 2 waters. WASHING FLUID. One-half pint of spirits of turpentine, 1-4 ID. of sal soda in water, 1-2 gallon of soft soap ; make i gallon of fluid; 1-2 pint makes enough for one washing. BELGIUM WASHING FLUID. In Holland they use 1-2 pound of powdered borax in 10 gallons water; very little soap is needed. Borax water should be on every toilet stand. FIG LEAF TEA, TO STIFFEN BLACK. CALICOES. After washing th< article through 3 warm waters, rinse it in the fig-leaf tea ; when nearly dry, fold, let it remain an hour and iron immediately. gall sets dark color* well. One tablespoonful to a gallon ot water. 580 THE LAUNDRY. To MAKE STARCH. Allow 1-2 pint of cold water and i quart of boiling water to every 2 tablespoonfuls of starch. Put the starch into a tolerably large basin, pour over it the cold water, and stir the mixture well with a clean wooden spoon until it is perfectly free from lumps and quite smooth ; then take the basin to the stove or fire, and whilst the water is actually boiling in the kettle or boiler, pouring it over the starch, stirring it all the time. If properly made in this manner, the starch will require no further boiling, but should the water not be boiling when added to thicken the starch, it will not thicken, and must be put in a clean sauce pan and stirred over the fire until it does boil. Take it off the fire, strain it through a clean cloth into a basin, cover it to prevent a skin from forming on the top, and when sufficiently cool that the hand may be borne in it, starch the things. Many persons, to give a shiny, glossy appearance to the linen when ironed, stir around while hot 2 or 3 times a wax or sperm candle, let the clothes remain for 3 or 4 hours, when they are ready to iron. COLD STJLRCH. Mix up the starch tolerably thick in a bowl of cold water, then dip in the parts of linen, as the collar, wristbands, cuffs, front shirts into the cold paste, then squeeze them up tightly in a clean, dry cloth and let them remain i hour, then have your irons ready, hot and perfectly clean; then put a thin, clean cloth over them and iron them. It is a good way. When the "things to be starched" are washed, dried and taken off the lines, they should be dipped into the hot starch and squeezed out of it, and then dipped into cold water, and immediately squeezed dry in a clean, dry cloth. FOR CLEAR STARCHING. From a German laundress. Mix up the starch with cold water, then pour hot water into it, then have some rather warm water in a separate bowl, then dip the articles into the clear starch, then into the warm water, then squeeze them out after rinsing them thoroughly, then dip into the warm water only your lawn neck ties, and squeeze them out, and then wrap them up a moment, and iron them. The second water prevents the iron from sticking, and makes the article more glossy. NOTE When the warm water in the bowl becomes thick, pour it out, and add more that is fresh. To IMPROVE STARCH. To each bowl of starch add i teaspoon- ful of epsom salts. Articles are rendered stiffer and somewhat fire- proof by it. STARCH POLISH. One-third white wax, 2-3 spermacetti ; melt to- gether slowly, pour into a mould ; use a piece as large as a bean, if the washing is small. THE LAUNDRY. * 581 To MAKE SHIRT BOSOMS GLOSSY. Dissolve 3 ounces of gum arabic, clean, powdered and white, in i pint of water ; when dis- solved thoroughly, strain it shrough a piece of muslin, or cotton cloth, and bottle for use. One spoonful of this gum water added to a pint of starch will give a beautiful smooth gloss to cotton or linen fabrics. FOR WASHING AND BLEACHING LACES. Put one teaspoonful of borax to i pint of boiling water, leave your articles in soak in the solution for 2 hours, then wash with a little soap. To CLEAN THREAD LACE. When the thread lace has been tack- ed to a bottle, take the best sweet oil and saturate the lace thorough- ly. Have ready in a wash kettle a strong, cold lather of clear soap and water, immerse the bottle in it, and boil it for more than one hour, till the lace is clear and white through. Drain out of the suds and dry'it on the bottle in the sun. Then take it off, and lay it in long folds between sheets of white paper in a heavy book. SILKS, when washed, should be dried in the shade on a line or linen horse, taking care that they are kept smooth and unwrinkled. To CLEAN SILK RIBBONS. One-half pint of gin, 1-2 Ib. of clear honey, 1-2 Ib. of soft soap, 1-2 pint of salt water; mix the above in- gredients together, then lay each breadth of silk upon a clean table or dresser, and scrub it well on the soiled side with the mixture. SILK handkerchiefs should be washed alone, soaked an hour or two in cold water and soaped as they are washed, then rinsed in soft water, in which a handful of common salt has been dissolved. To PREVENT SILK HANDKERCHIEFS LOSING THEIR COLOR. Dip them, or any other colored silk article, into salt and water before they are washed, which will preserve the color, (a small handful of com- mon salt in a wash-basin of water.) BLACK SILK DRESSES, if very dirty, must be washed, but if not soiled, soaking for 24 hours will do; if old and musty, a pint of com- mon spirits should be mixed with each gallon of water, which is an improvement under any circumstances. Brewers beer is good, whether soaked or washed ; it should be hung up to drain, and dried without wringing. FLAT IRONS, when rrot in use, should be kept in a perfectly dry place. They should never be allowed to stand on the range after the ironing. The bottoms of them should be thoroughly clean and polished smooth. PERPETUAL ALMANAC. EXPLANATION OF THE CALENDAR. If the month begins with Monday, we must look at the table for Monday ; if the month begins with Tuesday, look to the table for Tuesday ; if Wednesday, etc., refer to the table for that day, etc. Each of the numbers, on the same lines, will indicate the different dates of that day. Translated from the French by the authoress. SUNDAY. i 8 T r 22 20 ? Th 2 7, T.O TO T7 > * JT Wednesday T T T8 ?r Thursday e T 7 TO 76 Friday 6 T7 ?o 77 Saturday .. 7 1,1 ?,\ ?8 MONDAY. THURSDAY. T R T r 77 2O Thursday T 8 T r 1 22 20 T6 77 7.0 Friday 3 1 J T6 2 7 y to TO 17 71 7T Saturday T O T7 2 A J J 7 T Thursday i T T 18 ?r I I 18 2 C r T 7 TO 76 f I 2 10 - J ?6 6 T 7 7O 77 Tuesday 6 I 7. *V 20 07 Sunday... 7 T4 2T 28 Wednesday... ... 7 Trf 2T 28 TUESDAY. FRIDAY. Tuesday T 8 TC 7? 20 Friday T 8 i r 22 20 Wednesday ? n 16 7? 7Q Saturday 7 1 J 16 2 7 ! 10 TO T7 'M 7.T Sunday 10 I 7 * J 2/1 J 1 - 1 7 T Friday T T T8 7f Monday 1 1 18 2 C J l c; T 7 TO -6 Tuesday r I 2 IQ * J 26 6 T 7 7O 07 Wednesday . .. . 6 T 7 A y 20 27 Monday... 7 14 21 28 Thursday.... 7 1 J T^l ?T 7 ?8 WEDNESDAY. SATURDAY. T 8 TC >? 2Q Saturday j 8 T e 22 ? T6 77 70 Sunday 2 1 J 16 2 7 Z 9 TO T7 O d 7.1 Monday T 7 -J J u 4 TT T8 -7T Tuesday . j j 1 / 18 4 2C 3 1 1 2 TO ^6 \Vednesdav "J ,A ... 6 T 7 *v 70 77 Thursday 6 J 9 97 ... Tuesday 7 14 21 28 Friday... 7 1 J TA 2T "/ 28 INDEX, Batter Cakes 214 batter bread 214 plain corn 214 Washington corn 214 Virginia corn 214 Beers, Ale and Cider 429 beer 429 cheap family 43 2 cheap small 429 corn 434 crab apple 4 2 9 cream 43 2 ginger 43 I ~43 2 ginger, for summer 432 lemon 433 molasses 433 persimmon -434 Philadelphia 432 porter 4 2 9 root 433 spruce -434 tomato 429 table 429 tar ,429 to cure when ropy 432 white spruce 433 Ales 431 carrot 43 1 Welsh 431 Windsor 43 1 Cider 43 apple 43 apples and figs 434 can have taste of wine 434 cider champagne 43 drink 43 how to refine 43 the best 43 Cider, to check fermentation .... 430 to keep sweet 430 to make brisk 434 to prepare for medicinal 434 Bees 500 bee, the 500 bees that refuse to swarm 500 bees and soils 5 O1 bees and sugar .....501 bees, to chloroform 501 bees, to keep worms from 501 honey, S krge podded milk weed 501 Biscuits 206 almond 206 beaten 348 butter 206 cocoanut - 206-348 cream 206 honey 207 lemon 206 milk 207 Naples 207 sponge 207 tea 207 Walla Walla 34& Brandies 437 black cherry 44* blackberry 44 1 lemon 44 1 morillo cherry 44* orange 441 to test good 441 Boiling 83 Bread Making 199 aerated 227 apple French 228 apple Russian 228 INDEX. Bread Making, apple corn 215 ash cake or leaf 204 Boston rye and Indian 215 bread for dyspeptics 218 brown Graham 217 brown and sweet 217 burn break Irish 221 California Johnny cake 205 chocolate 228 cold corn 203 corn 229 corn hoe cake 205 corn meal 202 crackling or short corn 229 Dixie corn 205 egg 227 egg wheat 227 favorite Scotch 220 first-rate corn 233 Florida 217 Graham 216 hoe-cake 205 home-made 217 hominy 217 Indian bread or pone 203 Indian wheat 215 Indian Mrs. Randolph 2O2 Italian I 221 Italian 2 227 journey or Johnny cake 204 Johnny cake 205 leaf corn 203 leavened 218 lemon 228 loaf. 219 Louisiana 221 Madame Getz Lucas' 225 Mexican 218 mixed 229 milk risen 219 Mrs. Bass' corn 203 Mrs. Gen. R. E. Lee's 216 Mrs. Sanderson's corn 202 our own .222 Bread Making, plain loaf 218 pumpkin ..229 premium rye. 216 premium 216 rice corn o 227 risen corn fZ2O rice i 226 rice 2 226 rice pan 226 rice and wheat 226 salt rising I 219 salt rising 2 220 St. Charles, N. O., corn 203 stale bread 222 bread crumbs , 223 eight ways to use it 222 how to save 223 to economize 222 to freshen 223 to keep . 223 to renew 222 uses of 222 sweet potato 223 sweet potato pone 224 swift yeast 230 to make good home-made .... 224 Virginia corn I 202 Virginia corn 2 202 Virginia granger potato 223 Breakfast, Lunch and Tea 343 a Creole lady's breakfast 343 American raised waffles 347 ancient recipe for 353 a nice breakfast dish 346 apple Charlotte 348 apples in batter 348 apple journey cake 356 artificial oysters 345 baked apple dumplings 354 breakfast rolls 343 buckwheat cake 344~347~356 buns, by our mother 350 buns 350 cakes, ginger.... 350 INDEX. Breakfast, Lunch and Tea 343 Carolina rolls 343 Corolina bread 353 Charlotte Russe 349 cocoa, how to make 35* cocoanut balls 353 coffee and teapots 35 1 cooking without eggs 352 corn batter cakes 344 corn cakes 353 corn meal drop cakes 356 corn muffins 355 corn patties 35 cream cookies 347 curry eggs, to 349 Dixie corn cake 343 filled milk rolls 345 fine waffles 353 flannel cakes 35 1 floating island 348 fried bread 353 fried cake 35^ fried sausages 34^ frying griddle cakes 354 General Washington's 354 ginger bread 35 ginger Snaps 35 Golden Gate rolls 344 good corn bread 352 Graham rolls 345 green corn griddle 354 green tomatoes 346 Irish stew 346 jolly boy ^353 Johnny cake 35 2 lemon dumplings 355 lemon pie 355 lemon minced meat 355 macaroons 349 milk gravy 346 muffins 350351-355 mushrooms 345 mutton chops 345 my colored mammy's cookies. .354 Breafast, Lunch and Tea 343 my Aunt's griddle cakes 344 New Orleans tea cake 354 orange cake 353 orange for dessert 355 Polish tartlets 35 6 prune pie 355 pumpkin pie > 355 quick doughnuts 35 roast beef with Yorkshire pud- ding 346 relish for breakfast 34& Sally Lunn ' 35 2 samp 344 sauce waffle 347 shells 355 small drop cakes 35* snow cakes 353 soft molasses cakes 350 sugar ginger bread 350 summer snow 35 ' sweet- dumplings 354 sweet potato buns 350 sweet rusks 35 2 tea cakes 354 to boil a stuffed turkey 346 waffles 347 wafers 349 wine wafers 349 water oat cake 35 r white honey cake ' ' 35 2 yeast rolls 343 Broiling 84 beef steak 85 broiled ox-tail 85 to broil steak 85 Canary Birds 5 2 best singers S 2 broken leg or wing 502 canary, to tell the sex 502 canary birds, to color 503 drooping 5 02 egg-bound 5 02 fits 50 586 INDEX. Canary Birds 502 fruits for birds 504 German paste 503 iron dust 53 lice 502 moulting 503 parrot, to teach 503 teaching to sing....* 503 food for mocking birds 504 Candies 332 almond taffy 332 a Granger's marbled cream.. ..334 a Granger's candied lemon peel. 331 butter Scotch 333 candy any sort of fruit "33 2 candied cherries 331 candy figs 336 chocolate caramels 334 chocolate creams 333 cocoanut, to make 334 cocpanut balls '-335 clarify sugar 332 cry stalize pop-corn 335 ginger 336 home made 332 hoarhound 332 Little Molly's vinegar candy . . .333 molasses, our own 333 molasses, Julia French 333 molasses, French 334 nogar 335 orange flower bon-bons '335 pine apple bon-bons .335 pine apple drops 335 pop-corn balls .335 punch drops 335 San Francisco kisses 333 silk thread 334 sugar 330 sugar lemon 331 syrups 330 Can vegetables, etc., To 336 bottle plums 337 cold process 337 Can vegetables, etc. , To 33$ fruits .336 pineapple 337 quinces 337 small fruits 336 tomatoes andokra 336 Carving 120 Cheeses, Different 462 bread cheese cakes 465 boiled 465 cheese 463 cheese and ale 465 cheese or curd cake 466 cheese cakes 464 choosing 462 cottage 462 curd 466 Dutch cheese 462 fondue, to make 466 from labbered milk 462 lemon cheese cakes 467 maccaroni 463 making 462 our Aunt's 467 our own 467 ramakins 466 rennet 465 rennet wine 465 sage cheese 463 Scotch rare bit 464 stewed 466 sour cream 463 Welsh rare bit 464 Chowder 70 catfish 81 chowder common sense 70 chowder 71 Christmas dinner, A 38 Coffee 351 Arabian method of settling. . 342 as used by Bonaparte 342 cafe au lait 342 how to make it 342 losing its strength 342 INDEX. 587 Coffee 35 new way to make 342 ordinary English method 343 Spanish, or St. Domingo 34* to make in the old style 342 to preserve and make ground. .342 to roast 342 Turkish fashion 343 Cooking for the needy, etc 3 6 3 ale posset 3 8 an excellent soup 37 1 arrow root 37 2 baked soup 37 barley milk 3 6 9 beef tea 3&9 blamange 374 blanc mange, rice 3 brewis, Scotch 37 1 broth, eel 3 6 5 broth, shank..... 3 66 brown caudle 375 caudle 369-371 chicken 3 66 cocoa 37 cooking raisins 3 6 4 corn meal gruel 37 2 custard pudding 374 debility diet for convalescents 373 Dr. Ratcliffe's jelly 373 Dutch egg soup 3 6 economical soup 3^ egg drink 37' eggs for the sick 3 6 7 for the sick 37 for poaching eggs 3^ French milk porridge 3 gruel 37' gruel, raisin 37 gruel, rice 37 herb teas 37 Homeopathic cakes 37 honey posset 3 Iceland moss 3 6 Cooking for the needy, etc 3 6 3 Irish moss 3 jelly, strengthening S 68 liquid nourishment 3"7 meat panado 373 milk cream 3w , milk porridge 37 1 milk thickened 3 66 ~3 68 milk porridge, French 3 66 milk rice 3 6 7 milk, tiger's 3 6 7 omelet 369 plums 33 posset, sack 3 8 posset, wine 3 68 presents 37 1 sago 372 Scotch broth 3 6 4 soup a la cantatrice 3 6 4 soup for invalid 35 sponge biscuit pudding ....... . 374 substitute for the sick a new dietic 3 6 5 tapioca 373 toast 364 Confections and Conserves for the sick 375 almonds, confections of 377 bitter orange sugar 37 black pepper 37 camphor julep 37 hip 376 lavender, conserves of 37 orange or lemon 37^ peppermint 375 roses, conserve of 37 roses or thornberries, conserve of 376 Cordials, Brandies, etc 437 blackberry 439'44O blackberry brandy 44 1 black cherry brandy -44* cherry cordial 44 cinnamon 44 588 INDEX. Cordials, Brandies, etc 437 coriander 440 cordial for dysentery 440 common ratafia 442 eau de Barbades. , 441 eau de Vie 442 egg 441 for the stomach 437 ginger cordial 438 Irish whisky 441 lemon brandy 441 lemon cordial 438 maccaroni 438 morrillo cherry 442 muscadine 439 orange 439'44i peach 437 pine apple 437 quince 437 raspberry vinegar 440 strawberry 440 to test good brandy 441 usquebaugh 438 Virginia strawberry 440 whisky 438 Corns, Bunions and Warts 535 bunions, to stop 536 bunion 536 corns 535 corn between toes , . 536 corns, to cure 535 corn plasters, mechanical 535 corns, reliable cure 535 lemon for corns 536 oil of cinnamon for warts 536 warts, to cure 536 warts and corns , . 535 warts on the hands 536 warts, cure lor 535 wen, to cure 536 Cows 453 abortion in 454 bloat, remedy for 454 bloody milk 454 Cows 453 brimstone for ticks 455 calves 454 cattle choked 453 choosing cows 45 5 disease, to check spreading. ..453 distemper, cure for 454 dry earth 455 food for milch 455 gorget, cures for 455 hoof rot 454 importance of clean water 453 mange 454 murrain, cure for 455 scours 454 sickness in animals 454 swelled bags 454 warts, on cattle 454 Crabs, etc 75 boiled 75 how to cook 76 steamed 75 to boil 75 to stew muscles "j6 Creams 328 chocolate 328 ice 328 Neapolitan 328 orange 328 velvet 328 Croquet, game of 521 arrangement of hoops 521 croquet 521 laws 522 terms used 523 Croquets 1 16 of field peas 117 of turkey , 116 potato 116 sweetbread 116 rice 117 Curries 338 a wet 339 beef 339 IN'DEX. Curries 338 curry 340 curry Canton, China 340 curry sauce 340 fowl or chicken 340 grilled chicken 338 Indian curry powder 339 Indian mustard 339 lobster 339 mutton 339 Custards 282 almond 284 boiled cup 283 bread and butter 284 caramel 284 coffee 284 corn starch 284 custard, boiled 283 custard powder 283 frozen 283 lemon 282 orange 282 ornamental 283 our Mother's 283 plain 283 snow ball 282 steamed 283 wine 283 Dairy, The 4S 8 artificial asses' milk 457 asses' milk 457 Beekman 458 butter, Russian manner 458 Swedish mode 45 8 Tardar method 45 8 brine for preserving. 461 ducks made of 461 fairy 4^1 freshen salt 459 Irish recipe to salt 458 Mr. Eaton's remarks 45 8 patent 45^ preserve 459 preserve for winter use 459 Dairy, The 458 quicklv made 461 cut into pats 460 keep and choose 460 make resemble a pine apple. ..460 make stacks 460 purify rancid 460 canned milk 457 causes'of odor 456 cloth strainer 457 cream, to rise 457 to preserve 457 to take milk from 457 milking in silence 456 milk, a test for 456 keep sweet 456 prevent souring 456 the market 45^ mustard taste in . , 456 preserve for a journey 456 Different Ways to Cook Meat 90 a dry devil 133 a la mode beef 91 a very nice dish 104 a lamb's haggis 104 baked spiced beef 9$ baked veal 93 beef loaf 132 baked beef 97 beefs liver 94 beef a la mode 132 boiled beef 93 boiled tripe 96 calf s or lamb's liver 95 calf's head loi cold beef a la mode 92 collared calf s head 96 cousin German 102 fricasse round 97 fricandeau of beef 100 fricandeau of veal 100 hot beef a la mode. 92 hodgepodge 104 hunter's bakedbeef 9* 59 Different Ways to Cook Meat 90 lamb's head 102 lamb's head minced IO2 lamb, to keep in summer 104 marinade 91 marinaded lamb's feet 91 moulded minced veal 99 minced veal ._ 99 pig's heartlet 94 pig's pettitoes 103 potted cooked beef. 98 rib of beef bones 92 salt beef 96 smothered beefsteak 93 sheep's feet 103 steak a la mode 90 stewed ox kidneys 104 to bake a fillet of veal 94 to fry liver, etc. 94 95 to fry veal . . . . 93 to roast veal 93 to bake a fresh beef tongue .... 95 to boil a salt tongue 95 to boil a calfs head 95 to boil corn beef 97 to pot beef or mutton 99 to fry kidneys 104 tripe, Lyonnaise fashion 96 vza\ a la modt 91 veal stuffing 93 veal cutlets 101 veal 101 veal loaf 101 Directions for Carving Fish 57 carving salmon 57 cod's head 57 mackerels 58 soles 57 turbot 58 Direction for Carving Fowls and Game 122 guinea chicken 123 geese and ducks 123 hare or rabbit 124 Directions for Carving grouse 123 pheasant 123 pigeons, larks, etc 124 roast or boiled chicken 122 snipe 123 when a cold roast fowl 123 woodcock .123 Directions for Carving Joints 121 a loin of veal 122 breast of veal 122 fore quarter of lamb 121 haunch of mutton 121 in carving a shoulder, etc.. .. 122 the saddle of mutton .121 Dried Fruits 475 citron, to dry 475 figs, drying 475 Dishes of Royalty 518 bacon, to preserve 519 baked pears 519 boiled chicken 518 carp, blue 520 Easau's mess of pottage 519 egg plum pudding 520 fritters 519 legs of fowls like pears 519 minced kidneys 518 quarter of a lamb 518 royal loaves 520 Russian turn-over 520 sailor sausages 519 sauce for poached eggs 520 snow balls 519 stuffing for goose 520 turkey, roasted 518 turnip ragout 520 wells 519 Duchess of Sunderland Recipes .... 377 apple jelly 382 apple jelly, the best way to make 382 brandy, cherry 384 brandy, currant 384 cake, Dutch 380 INDEX, 591 Duchess of Sunderland Recipes .... 377 cakes, ham 380 cake, sponge 380 capsicums or cayenne pepper, pickled 385 cheese cakes, lemon 380 ginger bread nuts 380 green pickles 384 Hoe Goh 384 maringues 381 Mogul plums, to preserve 383 oranges, to preserve whole .... 382 oyster soup, to make 377 pine syrup, to make 38 1 queen drops 381 Richmond Maids of Honor. . ..380 Spanish puffs 381 sponge or Savoy cake 379 sponge cake 370 white soup, a favorite 377 Dumplings .... 230 apple 230 bread and suet 232 boiled 232 Charleston 231 cherry 231 green peach 232 hard 232 lemon 230 paste 232 snow 231 suet 231 suet and currant 230 yeast ..230 Eels 70 Farm, The 448 amusements on the 449 blow out a candle, to 451 bugs, to destroy 452 candles, to make hard 451 catching bugs 453 chinch-bugs, to arrest 452 clover seed, to save 452 corn, to measure, 452 distemper in dogs 452 mites and weevils, to free 6-001.451 musk melons ......453 purify tallow 451 shepherd dogs, to train...... .451 sweet potato vines .449 Feathers 536 bronzed 537 clean, to 536 curl, to 536-537 feather brushes, to make 537 swan's down, to clean "537 Fig Cultivation 475 Flowns or Floats 361-362-363 Fish, How to Cook 60 baked fishes 60-63 65-68-69 fresh shad 68-69 mackerel 64 65 Boston fish balls 60 brown stewed 60 Caledonian recipe 60 cream sauce 66 crimped salmon 66 fresh herring 63-64-65 fennel butter for mackerel 65 flaked fish 62 Irish pickle for salmon 67 salmon cream 67 salt cod fish 60-61 62 salt for boiling fish 63 salmon cutlet 66 soap root and fish 65 to stew fish 60 pike 65-66 salmon 67 to boil turbot 69 turbot a la creme 69 Yorkshire recipe . . : 67 Fish, Various Remarks on 58 Forcemeats or Stuffing 504 balls to go with game 507 corn bread stuffing 505 dressing 506 tilling 507 59* INDEX. Forcements or Stuffing -jO4 fish 505 forcemeat balls 506-507 forcemeat 506 for hare 504 onion stuffing 506 oysters for stuffing 505 panada 504 prairie chicken 504 stuffing 504-505 tomatoes, stuffing for 504 tureen of game 507 Foreign Dishes 385 Brazilian 392 Brazilian dish, delicious 387 cinnamon tree, the 392 Matte, Brazilian tea 392 Chilian 389 ajiaco 390 albondigas ". 390 baked peppers 391 banana or plantains 389 Chili cheese 389 chicken, to cook 389 chupe de camera 392 cocoanut custard pie 390 cocoda 390 huevos chimbas 391 humitas 391 papos rellenas 391 snow cakes 391 Creole 3 8 5 bananas, fried 387 dessert 387 roast 387 stewed 385-388 sweet pickles 387 beans 389 Bohookavine 388 carrots 388 cassaver bread 388 eggs French 385 pickled 385 poached 385 stewed ........ t ............. 3 gj guava jelly .................. 387 ft 1 **- ....................... 386 New Orleans ................ 386 okra ........................ 386 muslin cake ................. 388 okra stewed ............... 385 pineapple pie ................ 387 pineapple sweet pickle ....... 387 rice and red beans. ........... 389 watermelon ................. .388 Italian .......................... 404 403 fish, to fry ................... 404 Italian cheese ................ 404 maccaroni, how to cook ...... 404 Oriental ......................... 395 African dish ................. 398 angels on horseback .......... 443 Arabian recipe for cooking lamb.396 Bengal paragard pie .......... 401 bahmta ...................... 399 calibash ..... ................ 402 carach sauce ................. 398 citron marmalade ............ 399 corundajam ................. 398 D'Almoy's .................. 404 Hasting's curry .............. 400 Hindoostanee kubab ......... 400 hybiscus jam ................ 399 Kirby ....................... 398 kisaila ...................... 397 koftahs ..................... 402 larks ........................ 307 Lucknow recipe ............. 401 pish pash ................... 502 rhicharee .................... 401 shakaree .................... 399 stewed partridges ............ 399 Turkish rice pudding ......... 403 Zunder ...................... 402 Polish . .......................... 405 bacon cake .................. 406 onion cake .................. 406 S93 Polish .......... *. ...... Polish mock rabbit Russian... ..... . ... apple pork pie ... to garnish meats...* . . Spanish .................. almond tarts, green ... beefsteak pudding brown beans..,. catsup, tomato ...... . orab soup ........ . cucumbers and onions lemon pickle M adeira pudding ....'. melon, to preierre omelet, pisto salad ,405 405 '405 .405 .405 392 395 393 '394 393 .. 394 395 394 393 3<>3 sauce for beefsteak ........... 395 stew ........................ 392 stuffing ...................... 394 tomatoes, to preserve ........ 394 Fowls ........................... 133 boiled fowl with oysters ....... 134 broiled chickens ............ 135 boiled goose ................ 139 boiled turkey ................ 14 Brunswick stew .............. 138 chickens fried in batter ........ 137 chicken cutlets ............... 137 fried chicken ......... ... .136-137 fowls boiled with rice ........ ,135 roasted turkey with oysters ... 141 roasted goose ................ 140 tewed ducks ................ 138 to boil chickens ............ ,.134 to broil fowls ................ 135 to broil chickens whole ........ 135 to fry chickens ........... ....136 the duck ................... *37 to stew a duck with green peas . 138 to boil ducks ................ 139 to dressa green goose ........ 139 turkey for Christmas dinner. . .141 turkey stuffed with chestnuts. . 141 Fricassees...... .. ...-i5 2 fricasseed turkey ......4 .153 fricassee a la St. Lambert. ... 152 fricassee of parsnips ........155 fricasseed lamb's fries 154 to fricassee chickens 1 52-1 53 pgeons eggs rabbits rabbits, brown salmon eels ! 54 *54 *54 155 155 lobsters ..................... *5 6 oysters ...................... X 5^ Frogs ........................... 70 Fruit Cultivation ..... . ........... 477 Fruits .......................... -47* apple ....................... -472 cherries, to dry .............. 474 fruit, to save without sugar .... 473 lemon, various uses .... 47 2- 473'475 plums, fried .................. 474 peaches ..................... 474 pears .................... 473'474 Fruit Ices and Syrups ............ -44* almond and raspberry ......... 443 burned almond .............. 442 coffee ....................... 443 fruit ice water ................ 444 icedgranites ................. 443 parfait au coffee .............. 443 to clarify sugar ............... 443 Frying .......................... 8 * Game, Edible Birds, etc .......... 14* fawn hash ................... M4 grouse, to boil ................ *47 hare, roasted . ... ............. *49 Jdd, hash .................... 44 kid, a lapoulette .......... I44-H5 larks, roast .................. f 45 partridges ................... *47 pigeons, to cook .......... 148-149 plovers, to dress ............ -143 prairie chicken, if young. ...... 145 594 INDEX. Game, Edibles, Birds, etc 141 ptarmigan, to dress 143 quail, to boil 148 rabbit 149-150-151 squirrel IS 1 ~ 1 S 2 semi-stew birds* 143 teal, to roast 145 turkey I43-H6 venison 141-142-143 washing fowls 146 widgeon, to roast 155 woodcock ..147-149 wood pigeons, to catch 149 Gardening 492 General Observations on Eggs 124 boiled eggs 125 fried 127 hard boiled 125-126 roasted eggs ... 128 sea gull 124 to preserve 124 General Observations on Fishes.. M 55 General remarks on Pickles 490 Glycerine 534-535 Good Words 21 Gravies 77 brown gravy 78 browning for 78 caramel 78 clear 80 economical 77 general stock for 79 gravy for roast meat 79 ham gravy 79 osmazone.... 79 strong fish 78 to draw beef 77 to clarify dripping 79 to make chestnut. 79 Hair, the 523 bandolines 531 cure for baldness. ...... ......532 curl the hair, to 522 depilatories .531 eye-brows and lashes 527 hair dyes without preparation. 533 hair oils 527 hair tonics and invigorators . . . 532 pomades .... 526 scald heads , . 529 treatment of 523 Hashes 113 excellent turkey 115 Irish potato 114 Mrs. H.'s recipe 114 Mrs. J.'s baked 114 Health Notes and Maxims 551 air, hot and cold 552 bed-room, the 553 blood and air 552 catarrh ...... 563 flax seed 533 infallible remedies 553 mercury 552 ventilation, necessity of 552 warm beds 552 weak back, remedy... 553 weak eyes 552 asthma 553 bilious colic 554 cancers and other sores 574 chronic sores 561 colds 563 consumption 555 constipation, for....... 556 coughs 558 disinfectants .572 domestic remedies, London . . . 553 dropsy 561 drowning persons 562 dyspeptics and dyspepsia 557 felons, sores, rising 560 headache 556 hoarseness, for 564 jaundice 554 kidney diseases 570 leucorrhea 573 liniments.....* .... 568 INDfcX. S95 Health Notes and Maxims 551 menstruation 573 neuralgia 5*5 night sweats 5^ ointments 57 1 piles 574 poisonous bites 57 rheumatism 5^5 salves 58 sick room 57 2 sprains * 5^5 weak lungs 5^4 Hogs and their Diseases 47 1 hog cholera and burnt corn .... 472 kidney worm paralysis 47 2 lice, to get rid of 47 2 sore throat in swine 47* sows eating pigs 47 1 Honey 3 2 9 Horses and their Diseases 467 age of .467 bots, remedy for 4^9 cough remedy 4^9 cracked hoof 4&9 epizootic 4^9 fistula 469 founder -468 glanders grubs 470 hide-bound pole evil, to scatter 469 ring bone, cure for sweeney, cure for tender mouth, lotion for .470 wash for sores 47 worms 47 How to Prepare Casks and Restore Wines 435 Ice, Freezers, etc 444 freezing without ice 44; how to freeze 44! fced apples.... 44$ ice, for keeping fruit 44 iotwafcn ~ 44 matchless freezing preparation-446 to keep ice water cold ........ 445 to keep meat frozen .......... 444 cing and frosting ............ 280-282 frosted rice .................. 2Sl iced apple ................... 2 8' royal icing ................... 2 l elllies and Preserves ............ 28 5 apple ............... 286-290-291 apricots preserved whole ...... 290 barberry jelly with apples ...... 286 brandy grapes .............. ^.290 brandy peaches .............. 2 89 cherry preserves .............. 2 93 cocoanut jelly ................ 2 85 crab apple ................... 2 88 cranberry jelly .............. 2 86 currant jelly .................. a8 7 damsons..... ............... 2 93 fruit jelly with champagne .... 285 grapes preserved in bunches... 293 green grapes preserved whole.. 292 isinglass jelly ................ 29 jelly of gooseberries .......... 287 jellied grapes ................ 287 lemon .................. 285-292 orange peaches pears, to preserve pineapple pomegranate jelly quince raspberry jam rhubarb preserves trawberries 88 2 88 2 *9 2 86 289291 2 9* 2 93 2 85- 287 weetmeat of currant jelly ..... 290 wine jelly ............... 286-287 Ladies' Toilet ................... 537 camphorated almond paste .... 539 camphor ice .... ............. 54* care of the hands ..... 54<>-54i-543 chafing ..................... 543 chapped lips ................. 54* chapped skint .......... "'539 5SX5 INDEX. Ladies' Toilet. .. .*.* 53 charcoal tooth powder 55 Chinese dentrifice 550 Chinese whitening 540 cleanse the teeth, to 541 clear the complexion, to ...... .540 cold cream - 542 cologne water 544 coloring gloves 549 combs, to clean 543 cosmetic 539 court plasters 542-543 Cresson rouge 542 dyeinggloves 549 ear ache 550 enameling the skin 539 eruptions on the face 539 face moths 541 face paste 541 fine wash 539 flesh color, to imitate 540 Florida water 544 freckle lotion 551 French rouge 540 glycerine cream 542 kid gloves, to clean 548-549 lemon cream 551 lotion 538 odor of perspiration 543 oils, extracts and essences 546 pastilles 548 pearl powder 540 perfume 544 photographs 538 pimples, to remove 541 protect the skin, to 539 rain water 539 sweeten the breath 541 tan, to remove 551 toilet salve 548 tooth-ache 550 tooth wash, myrrh 550 rinegar rouge 548 warts, to remove.. 543 wrinkles, to remove .**.. 539-541 Laundry, the 579 " black silk dresses . . .581 clearstarching, for .....580 cold starch 580 excellent washing fluid 579 flat irons 581 laces 581 shirt bosoms, to gloss 581 silk handkerchiefs 581 silk ribbons 581 silks 581 starch 580 thread lace, to clean 581 Lobsters 76 Location of a House 27 Meat and Savory Puddings .235 baked beefsteak 239 baked chicken 238 black 236 boiled steak 239 cheese 236 cindonilles, a la Bechamille.. 237 English beefsteak 239 fish 237 fruit and suet 240 French black 236 hashed fowl 238 hunter's 236 lark and beefsteak 238 liver 235 Mother Eve's 236 mutton 235 oat meal and suet 240 pork 236 potato 236 rabbit 248 suet 239 Veal chittings 237 Minced Meats 294 how to make .......295 with uncooked meat 294 Muffins 212 Nursery, the 575 INDEX. 597 Nursery, the ,, 575 baby's food 575 babies' washing 57 8 baths 578 care of children 57 cholera infantum 57*> cholera medicine 579 colic 575 cure for ear-ache 576 cure for diarrhea 579 Dr. Godfry's cordial 575 groin hernia 57 hives or nettle rash 57 membranous croup 57 8 powder, violet 577 remedy for worms 57 8 salt and water 57 8 scaries and pin worms 57 8 sore mouth and thrush 577 soreness 579 tape worm 57 teething children 577 vaccination 577 water, failure to make 579 Oatmeal and Buckwheat Cakes.225-226 Old style of Cooking 5i6-5i7- Omelets I2 a matchless omelet 13 beef I2 eggs and oysters 127 French promises 128 fiso "7 Mrs.Fs "7 omelet with shrimps 127 omelets 126-127-128-129-130 San Francisco omelet 125 the cure's 128 Oysters 73 a la crime 7 boiled in the shell 7- broiled 75 cultivation 7* cream oyster pie 7* deviled oysters olloped Norfolk recipe.... patties spiced steak with oysters . ... 75 ... 74 73-75 ... 74 ... 72 stewed 7 2 ~73 to pickle oysters 74 Pancakes 232 batter 234 California 233 common 234 cream 234 French 232 jelly 235 pink 234 rice 234 to make 233 with marmalade 234 Pastry for Pies 296 beef suet to soften 296 dripping crust for , . 298 excellent short crust 298 French puff paste 296 home made pastry 296 plain 296 puffett 296 puff loaves 296 rice paste 2 95 Sandwich pastry 296 Patties 3 1 ? beef 3'7 fried 3 l8 lobster 3 J 7-3 l8 lobster and shrimp 3 l8 oyster 3 l8 patties resembling mince pies.. 31 8 sole bouchees 3 l8 turkey 3 1 7 Perpetual almanac ... \ 5 8z 00 Pickles I8 ' barberry I 9 cauliflower '9 2 cabbage 191-192 chow-chow f 9 59* INDEX. Pickles 188 currant red 190 cucumber green and ripe . 191-192 eggs 190 favorite 192 green tomato 192 mustard 189 onion 191 pears 189 sweet pickle 190 sweet tomato 192 Pies Meat and Savory 299 acid 315 apple 309-3" artichoke * 317 blackberry, raspberry, etc. ....311 boned beefsteak 304 cherry, damson 311 chicken 305-306 cocoanut 300 critten or crackling 302 croquette of fresh walnuts 300 cream 301 currant 299 custard 301 damson 299 eel 313 elderberry 300 fish 313-3*4 fruit 299 game pie, fly away 314 Georgia sweet potato 301 giblet 308 green apple, gooseberries, etc.. 310 green goose 306 ham 303 herring and leek 302 hot apple 310 imitation lemon 312 lamb -304 lemon minced 309 lemon cream 301 lemon 31 1-312-313-315-316 lobster 308 meat 304 minced 308-309 mock mince 309 molasses ...316 mountain trout ,314 mutton 303 Old Virginia pot pie 306 orange 315 oyster 308 parsley 316 pigeon 307 podovies or beef patties 304 pumpkin... 311 raisin 300 rhubarb - 316 rice 301 salmon 314 Savoy... 313 sliced apple, etc 310 sweet or Irish potato. .300-301-315 Southern pot pie 304 squab 514 squash 312 steak and plover 307 summer minced 300 sweet bread 303 tomato meat 303 turkey patties 304 turnover, apple 309 veal, rich 302-304 vegetable 317 vinegar 315 Washington 316 whole peach 311 Pork and Bacon 105 a simple way to bake ham 133 baked and boiled ham 1 1 1 baked pork 105 collared pig's face 168 glaze for covering cold ham . . . 1 10 Miss F.'s recipe no olive oil 105 pork chops 106 pork cutlets 1 06 INDEX. 599 Pork and Bacon 105 roast pig 106-107-109 roast ham 107-1 1 1 spring or fore hand 106 stuffed ham in toast ham in Poultry ...607 broken eggs 511 breeding and cooping chickens. 512 chicken cholera 510 chicken, to pick 59 choice of eggs 5 IQ chicken lice 5 11 diseases of fowls 5 11 distemper in geese 5 ID egg-bound fowls 5 IQ fasting fowls 508 food for poultry $o& gapes 511 hatching cold eggs 510 Kme 512 management of 5 12 moulting season 512 poultry, to fatten 508-509-512 preserving eggs, Parisian 510 worms for fowls 5^ Puffs and Tarts 318 almond puffs and tarts .... 319-320 apple and chocolate puffs 319 chocolate 320 cream 320 French 3 2 green pea 3 2 gooseberry 3 2 I lemon 3 l % potato S 1 ^ Polish 3 21 prune 3 2 pudding 3'9 raspberry 3 2 rennet 3 J 9 sugar 3*9 transparent 3 2 Rats and Mice 5 OI -3 2 Refreshing Drinks 46 apple water 48 aromatic tincture 4 J 9 balm wine 4*8 barley lemonade 4*2 black cherry water 4& blackberry sherbet 49 buttermilk 415-416-420 buttered toddy 420 caracoa 4 1 ^ cherry drinks 407-408-410-416 cowslip wine 4 1 8 currant drinks 408-412 cranberry water 48 drink for an invalid 414-415 egg flip 4 2 egg nog * 4'7 egg wine 4*7 Egyptian drink agreeable .... 415 fever draught 4H figs and apple 4 12 flaxseed tea..... .4H ginger pop 408-409 harvest drink Russian 410 harvest drink Scotch 407 high blackberry tea 415 honey mead 40? imperial drinks 409-412 julep, mint 4 ro lemon drinks 409-41 1-417 lemonade 412-413-414 lime water 4 r 5 " mead or metheglin 407-408 medicated or spiced wine 416 mint julep. 4 IQ mountain nectar 46 nice drink 4 1 * orange or lemon drinks. ..413-148 orgeat 4*3 oxyrnel simple 4* 1 peach liqueur 4*8 peach spongage 4*6 pleasant drink 4 1 1 punch a la Romaine 4*7 6oe INDEX . Refreshing Drinks 406 punch, San Francisco 419 raspberry drinks 407*411 refreshing beverage 410 sack mead 408 sherry cobbler, to make 416 shrub 409 soda water, California... 411 sour sop .414 spiced wine, California 416 tar water 410 toast water 411 various sorts of tea 414 West Indian saugaree 410 Roasting 86 beef 86-87 ribs 87 round 87 veal 87 Rolls 208 Salads 182 cabbage 182 California 184 chicken 182 cucumber 182 Irish potato 183 lobster and fish 182 Russian 182 red herring Polish 184 salmon 184 sweetbread 182 Sandwiches 131 cheese 131 chicken 131 herring toast 132 ham 132 sandwich pastry 132 sandwich cream cheese ..131 sandwich dressing 131 veal and ham 132 Sauces and Catsups 185 sauce for salad 185 for turkey, etc 185 tomato .......... 185 black butter 185 maitre fkottl 185 caper -.185 oude.. 185 of cherries, etc 186 gooseberry 186 egg 186 fish 186 liver and lemon 184-186 old currant 186 pple 1^7 orange 187 mushroom 187 tomato catsup 187 Sausages '. 119 bologna no, fish 119 pork n 9 royal n 9 *piced n 9 smoked Scotch 119 sausage meat 120 Sheep and their Diseases 470 g ad fly 470-471 grub or foot rot 470 Scallops or Collops 117 fillet of veal with collops 1 18 minced ng scalloped oysters n8 to dress collops 117 turkey ng Soups and Broths 43 asparagus. 55 bastl 44 beef 54 beef noodle.... 53 beef tea 47 browing for steak 45 broth of mutton veal or beef. . . 46 calves' feet broth 47 chicken broth 47 chevil 44 clam 47-48 clear mock turtle 51 ItfDEX. 601 and Broths , 43 coloring for 54 coriander 44 crab soup 49 eel broth and soup 46-49 fiish broth 46 game 52 German noodles . 54 goose soup 50 mock turtle 5 1 Mullagatawny 5 2 soup stocks. 54 vegetables 44 the medium stock 44 white stock 44 rich, strong stock 45 to clarify stock 45 mother's veal 47 Scotch broth 47 Virginia oyster 48 lobster 48 shrimp 49 turkey bone 50 ox-tail 50 soup with marrow dumplings.. 50 thickening 51 seasoning 52 pigeon 53 pepper pot 53 soup 54 Apices 338 Stewing 88 a good, cheap dinner 88 beef s tongue 89 calf s head 89 ox cheek 89 tripe 89 ox tail 88 ox heart 88 shin of beef 90 brisket of beef 90 Sweet Breads 112 baked 112 brains "3 lanfi 113 lamb's 112 sweetbreads saute 112 Sweet Cakes 275 almond 213 278 apple 278 brandy cakes 210 butter cookies 211 California cakes 210211 cinnamon jumbles 213 cocoanut 277 cream 275 crullers 209 cup 279 custard 277 excellent sponge 275 family jumbles 210 French toast 211 fruit 275-276 frosting for 276 ginger snaps 212-215 Golden Gate cakes 275 hard ginger bread 210 honey cake 279 jelly 277 lemon tea cake 211-278 Los Angelos ginger bread 210 wedding cakes 276 North Carolina jumbles 209 orange ginger bread 211 plain pound 279 plum buns 208-278-279 Queen cake 280 royal fruit 375 Sacramento buns 209 small sponge 280 soft ginger bread 210 Spanish jumbles 210 Spanish doughnuts 208 sponge cake 275 sugar tea cake 21 1 sweet milk doughnuts 208 tri-color cake 275 vanilla cookie* .911 602 INDEX. Sweet Cakes 275 variegated marble 275 white cake 277 Sweet and Delicate Dishes 322 apple Charlotte 327 angel's food 322 beautiful dish 322 bird's nest 324 cinnamon stars 322 coffee Charlotte Russe 327 corn starch meringue 325 curds and creams 324 egg blanc mange 327 frangipone 323 floating islands 326 French macaroons 323 Gateux d'Epice 322 golden cups 322 lemon trifles 326 orange snow 327 pear Charlotte 327 pyramids of meringues 325 queen of trifles 326 rice and apples . . 324 rock work 323 San Francisco syllabub 326 snow balls 324 souffle of potatoes 325 sweet souffle 325 volauvent of oranges .325 volauvent of peaches 324 Sweet Puddings 240 Amherst 266 amber 270 apple dumplings 247 apple and rice 249 apple souffle 248 baked 242-246 247-251 253 barley 257 batter 260-261 beef marrow and sweet potato.272 boiled 242 248 259-268 bread 253 254 brandy 264 buttermilk 269 California apple ....247 carrot 271 Charleston 256 chestnut 270-271 cheese 256 chocolate 262 Christmas plum 244-245 citron delicious 258 coast range 267 cocoanut 261 college 264 Comarques 267 Confederate 268 corn meal 251 corn starch baked 259 cottage 265 cowslip 269 cracked wheat 259 cream 268 crust for -258 currant and marrow 274 curd 273 custard Mrs. Cordova 273 Delhi or Oriental 265 Edinburgh fig 267 English plum 241-242 egg- .269 family potato 258 fig 250 flour 254 frozen 262 ginger 270 Grand Hotel 267 puddings 243-246-249 Granger pudding crust 259 half frog 270 Heroditus 265 herb 272 home bread 254 huckleberry 251 iced puddings 248-262-263 Indian puddings 253-260 266 Irish potato 260 INDEX. 603 Sweet Puddings 240 Italian 256 jelly 256 lemon 246-247 Lent 265 maccaroni 255 maccaroon custard 255 marrow and almond 272273 melon-shaped 2.66 millet 257 minced 264 molasses 273 muffin 254 mush 260 orange 245-273 pancake 269 pea 271 peach 250 pear 250 persimmon 272 pippin 247 plain potato 258 plain rice 274 plain sweet 269 plum 241-243-244 potato 258 pudding for children 266 pudding a la Reine 250 pumpkin 270 Queen's custard 273 Queen of all 256-257 quick made 266 quince 250 railroad 263 raspberry 251 rhubarb 251 rice 255 -274 rich puddings.... 244-249-254-255 roly poly jam 264 Rosa's 270 royal cockney 268 rum 245 rusk 249 Russian seed 255 San Francisco 268 San Jose 267 San Gregoria rice 255 Seminolina 257 Shakers 266 shaking 266 small almond 261 small rice 274 snow 269 snow bank sauce for plain 241 snow cap rice 259 spinach 272 spoonful 255-266 steamed batter 265 sweet or Irish potato.. 258-259-260 tapioca 257-260 transparent 263 Turkish 266 University 264 vermicelli 257 wafer 263 Washington 257 West Indian 256 white almond 262 without eggs .263 ' Yankee 250 Sweet Sauces 357 any kind of fruit 3 apple jam..... 3 arrow root 3^ boiling 360 burnt cream 360 cherry 359 cocoanut 359 cold strawberry 359 common wine 357 cranberry 358 cream 358 egg drawn 359 hard cream.... 359 maple sugar 358 orange icing .361 our mother's 360 peach and tomato 358 604 INDEX. Sweet Sauces 357 rich wine 357 sauce 358-359 sweet pudding 358 vanilla custard 360 wine 357 Tea. 341 chocolate, how to make 241 good black tea 341 lemon in tea 341 Trees and Shrubs 478 acacia 478 ailanthus, the 478 aracata 480 banana 479 beef suet tree 479 cocoanut 481 cocoa 481 custard apple 479 French mode of grafting 478 fruit trees 483 gummy trees, to cure 478 horse chestnut .479 manure for orange 480 oleander 479 orange grove, to plant 479 peach, the 481-482 pear, the 480 , persimmons 481 quince, the 482 tansy and peaches 482 wall trees, nails for 484 Turtles 80 Sanderson's recipe for 80 terrapins 81-82 turtle steak 8 t Vegetables 156 artichokes, Italian 157-158 asparagus 156-157 bacon and cabbage 165 baked pumpkin 176 bananas 160 boiled beet root 171 cabbage 162-165-166-175 carrots 1 58-1 59 (Sishew and dainty squash 176 cauliflowers ..167 celery 161 Chinese way of cooking rice. . . 178 colcannon, Irish 177 corn 169-174 cucumbers 172 dried white beans 166 drying cooked pumpkins 164 eggplant 159-160 endive 173 fried mush 174 fried parsnips and bananas .... 159 hominy 174 horse radish 1 6 1 haricot beans and minced on- ions 1 66 leek, the 174 lettuce, to boil 175 mushrooms, baked 160-161 nasturtiums 171 onions in cellars 167-168 okra 173 179 parsnips 1 70 peas 169-170 potatoes 176-177-178-179 180 pumpkin 175 radishes 161 shallots 173 sea kale, boiled 172 spinach 178-179 squashes 1 64 sweet potatoes 179-180-181 tomatoes 162-163 truffles 163-164 turnips 164-165-171 young greens, to boil 171 vegetable marrows in white sauce 175 Vinegars 485 blackberry 486 cayenne 488 celery 487 INDEX- 605 Vinegars 485 cherry 7486 Chili 488 cider 485 crab apple .486 cold water 490 Dr. Nie's 488 escholet 485 excellent home vinegar .489 from lees of casks 486 gooseberry 489 honey 488 horseradish 486 lemon 488 our sister's 487 perry 490 raspberry 486 spice 489 spiced vinegar 489 strawberry .485 tomato 487 vegetable 487 watermelon 487 Vineyard, the..... .....484 average production .....484 bleeding vines 484 grapes to preserve 484-485 grapes from wasps 484 mildew 484 Wafers 212 almond 213 ice ....'213 Waffles ,.209 German... 209 plain 209 rice 209 raised 209 Water 513 clarify muddy water 513 cisterns 5*4-5*5 drinking .* 513 filter of porous brick 514-51$ hot water in glasses 515 ice vault, to make 515 impurity of 5*5 prevent freezing 515 sea water, internal use...... ..514 Wines * 420 apple - . .428 apricot ..422 basil ...428 blackberry 420-421 British sherry 425 California grape 4 2 5 California 425-426 cayenne > 428 champagne wine 426 cherry bounce .426 cider wine 428 claret cup 423-425 Corinthian 4?3 cranberry 423 currant 423 damson 427 Georgia blackberry 421 Georgia recipe 4 21 ginger 427 gooseberry 421-426 green currant 422 honey 4 2 3 made from mixed fruits 422 mulberry 4*8 muscadine 423 raspberry 422 raisin 424 rhubarb 42? scuppernong 425 South Hampton port 425 strawberry 422 Yeast 93 baker's 194 baking powders 94 buttermilk 196 bread, willow 196 domestic *95 dry yeast cakes 198 family *94 for cakes of leaven 19$ INDEX. Yeast 193 flour 198 hop 198 Irish potato 197 Kirkkestham 194 magic 197 milk 197 Mrs. Gen. R. E. Lee's 166 Mrs. Jansou's 199 Mrs. S.'s .^...,..168 Miss Betsey's ..194 potato 197 peach leaf 195 quick .197 recipe 196 simple 198 yeast powders 193*195-196 X/H.UJ/