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 The Helping Hand Club 
 
 Tissue IRo. I 
 
 COOKERY 
 
 FOR 
 
 WORKING-MEN'S WIVES 
 
 REPRINTED FROM 
 
 Reports from ttje Cottsttla of tfje WimtzU states, 
 
 No. 107. 
 
 <&-Z.#£ 
 
 NEW ALMADEN 
 
 1890 
 
The Helping Hand Club 
 
 Ussue IRo. I 
 
 COOKERY 
 
 FOR 
 
 WORKING-MEN'S WIVES 
 
 REPRINTED FROM 
 
 fteports from tfje Consuls of tfje 8&m'teD States, 
 
 No. 107. 
 
 Off TEW ■ 
 
 7BESIT 
 
 NEW ALMADEN 
 
 1890 
 
VY, SEPTEMBER 29, 1888. 
 
 A Miners' Club-House. 
 
 A social organization known as the " Help- 
 ing Hand " was organized a few years ago at 
 the New Almaden quicksilver mines, Santa 
 Clara county. The company supplied a build- 
 ing for the club-house, and this is well fur- 
 nished and arranged for social purposes. Mr. 
 Randol, the manager of the company, con- 
 ceived the idea of fitting up a comfortable hall, 
 
 with reading-room and kitchen attached, and 
 this was carried out successfully. All who pay 
 $1 a month to the " Miners' Fund " are entitled 
 to the privileges and can come to the hall when 
 open, play games, read, or take a cup of tea, 
 chocolate or coffee, with cake. No gambling or 
 drinking of spirituous liquors is allowed. Smok. 
 ing is permitted in the main hall, also games, 
 and in the reading-room no smoking or talking 
 is allowed. There is a good library, and all the 
 magazines and daily and weekly papers are kept 
 on file. 
 
 The attendance is good, the rooms being very 
 generally frequented in the evenings. There is 
 a cook-room where light refreshments are serv- 
 ed at moderate cost. Entertainments of vari- 
 ous kinds are given in the hall. Most of the 
 amusements are arranged by the residents and 
 are free. There are sometimes dramatic enter- 
 tainments given by outsiders at which an ad- 
 misBion is charged, the main ha ll or auditorium 
 being fitted with a stage and scenery, so that it 
 is possible for small companies to render plays 
 there. 
 
 The Helping Hand Society is almost wholly 
 oonducted by the mine management. The 
 '•Miners' Fund," by which it is maintained, is 
 made up by monthly contributions of $1 from 
 each adult employe of the company. The build- 
 ing of the society is shown in the accom- 
 panying engraving, which was made direct 
 
 ' from a photograph taken by Mr. Bulmore, one 
 of the officers of the mine, who is a skillful 
 amateur photographer. 
 
 *& 
 
 (o 
 
 IMIVISSITTJ 
 
 w 
 
OF tB3« 
 
 COOKERY 
 
 FQR 
 
 WORKING-MEN'S WIVES 
 
 REPORT BY UNITED STATES CONSUL UNDERWOOD, OF GLASGOW. 
 
 I have the honor to state that I was lately invited to be present 
 at a " demonstration" of a school for women in cooking and other 
 branches of domestic economy. I should not, perhaps, be justified 
 in making this report if the instruction followed ordinary lines. 
 The novelty consists partly in cheapness, and having seen a good, 
 palatable, and nutritious meal for six persons prepared at a cost 
 of Is. (24 cents), and having observed the ameliorating influences 
 flowing out from the school, I have thought some account of it 
 might be of use in certain crowded districts of the United States, 
 where the advice and assistance of the benevolent is needed. 
 
 The school was established three years ago in Govan, a large 
 ship-building town adjoining Glasgow, by Mrs. John Elder, widow 
 of the well-known ship-builder, and all the expenses thus far have 
 been paid by her. It is held in Broomloan Hall, belonging to the 
 Established Presbyterian Church, under the charge of Rev. Dr. 
 Macleod, who, with Mrs. Macleod, has taken an active part in 
 promoting the work. 
 
 The teacher, Miss Martha H. Gordon, is a sensible and practical 
 woman,' and has shown great tact in gaining the good-will and 
 sympathy of those among whom she has labored. This confidence 
 appears to be an indispensable prerequisite ; the distrustful attitude 
 of those needing help often frustrates any attempt to benefit them. 
 
4 # COOKERY FOR WORKING-MEN S WIVES. 
 
 The school, though primarily aiming at humble things, seems likely 
 to have the broader effect of raising the plane of life and morals. 
 
 The pupils are in two classes (1), mothers and unmarried women 
 over twenty, and (2) girls of twenty and under. Girls are not 
 generally received until they have left school. Each class meets 
 twice a week for lessons in cooking and once a week for darning 
 and mending. Instruction is also given in starching and ironing. 
 
 In the leisure hours of every day Miss Gordon goes, as a friendly 
 adviser, to houses in the district, wherever she is asked — some- 
 times to pupils' houses, sometimes to others — giving practical in- 
 structions upon all household matters. The mothers' class this 
 last season numbered over two hundred, the younger class about 
 one hundred and thirty. The attendance was naturally more 
 regular in the latter. The numbers in both classes have been far 
 too large for one teacher. From seventy -five to one hundred should 
 be the maximum number, and for the next season additional 
 teachers will be employed. 
 
 The two classes represent about two hundred families, all of 
 which, and a great many more, have been often visited by the 
 teacher. The pupils are the wives and daughters of workmen in 
 ship-yards and machine-shops, and of common laborers. The 
 teacher thinks there is a visible improvement in the condition of 
 at least thirty families, with hopeful signs in more. The gain is 
 in personal neatness, in manners, speech, and general tone. The 
 houses are more tidy and the children better clothed, and there 
 are other cheerful signs, such as flower-pots in the windows. The 
 teacher thinks the younger pupils will be lifted permanently, and 
 not relapse when they become mothers of families. At present the 
 chief obstacle in the way of improvement is the want of education. 
 The girls read fairly, but write with difficulty. 
 
 The heads of these families earn from 15.s. to 25s. per week 
 ($3.75 to $6.25). For a " house" of one room (meaning one room 
 in an apartment house) the rent is from £0 to £7 per annum ($29.10 
 to $34.02); for a house of two rooms from £7 to £9 ($34.02 to 
 $43.74). The taxes, water, and gas amount to about one-fifth as 
 much as the rent in addition. A very little arithmetic is necessary 
 to show how small a sum is left for clothing and food. From 
 these statements the importance of a system of instruction by which 
 food can be prepared at a low cost will be evident, 
 
 In many respects the instruction has been general — that is, as 
 to the ways and means by which all successful cooking is best 
 carried on ; but the materials have been chosen with rigid economy, 
 
COOKERY FOR WORKING-MEN S WIVES. O 
 
 so as to produce satisfactory results with the least money. It is 
 easy enough to cook good dinners when there is an unlimited 
 larder. 
 
 Mrs. Elder offered a series of prizes in money and in books, from 
 £2 ($9.72) downwards, and on the day of the " demonstration" 
 there was a long show of bowls filled with hotch-potch (a broth 
 with an abundance of minced vegetables), of oat-cake, and of 
 " scones" (thin wheaten cakes, made light with baking-powder). 
 There were shown, also, specimens of mending clothes, of darning 
 stockings, of ironing shirts, etc. The teacher, assisted by two 
 pupils, stood upon a platform before the cooking range, and went 
 through all the operations required to prepare and cook a meal. 
 Every process and mode of manipulation was explained step by 
 step. This occupied nearly two hours, and there were produced 
 several excellent dishes ; a fish soup, a kidney and liver soup, and 
 a meat pie were the most successful. The fish soup was made of a 
 large cod's head, with the addition of rice, onions, and potatoes. 
 The kettle contained over 6 quarts, and the cost was a little more 
 than sixpence. The meat pie is called " sea pie," because it is in 
 general use among sailors. The peculiar excellence of Miss Gor- 
 don's method is in making the meat tender and the crust light and 
 not greasy. The flavor was excellent. The exact cost of each 
 dish was given. 
 
 The competition was not for the production of any one dish. 
 Each competitor furnished in writing a plan for a series of fourteen 
 dinners for a family of six, no dinner to exceed Is. (24 cents) in 
 cost, the price and quantity of each ingredient to be stated. One 
 dinner was produced by each, for which the soup was broth. Each 
 competitor also baked scones and oat-cakes. 
 
 After the examination of the specimens of cookery, mending, 
 etc., the company adjourned to the large hall. The chair was 
 taken by Dr. McLean, surgeon-general of the British army, who 
 made a speech full of good sense and of practical knowledge, and 
 with a clearness and beauty of phrase that left nothing to be de- 
 sired. The hall was completely filled by the pupils and their 
 families and friends. The prizes were given to the successful 
 competitors, and a large number of books were bestowed upon 
 other meritorious pupils. The scene was really affecting, mainly 
 on account of the condition of the people interested. The 
 bestowal of honors at a university was a commonplace affair in 
 comparison. 
 
 The time will soon come, if it has not come already, when 
 
 j|I7BJSIt 
 
 V 
 
6 COOKERY FOR WORKING-MEN'S WIVES. 
 
 efforts of the kind here described will be needed in the more 
 populous districts of the United States, and without depreciating 
 the benevolent institutions which aim to diffuse intellectual and 
 moral influences among the working people, I submit that showing 
 them how to live comfortably upon their small wages and inducing 
 them to cultivate habits of order, neatness, and self-respect is not 
 less important. 
 
 F. H. UNDERWOOD, 
 
 United States Consulate, Consul. 
 
 Glasgow, September 6, 1888. 
 
COOKERY FOR WORKING-MEN S WIVES. 
 
 [Inclosure in Consul Underwood's report.] 
 
 COOKERY FOR WORKING-MEN'S WIVES. 
 
 (By Martha H. Gordon, as taught in Mrs. John Elder's domestic cookery classes, at Govan, near 
 
 Glasgow, Scotland.) 
 
 PREFACE. 
 
 One of the principal objects of the instruction in domestic 
 economy provided and organized in Govan some years ago by 
 Mrs. John Elder, is to teach plain and economical cookery to 
 women in classes, and especially at their homes. 
 
 Since this movement was begun, domestic economy has been 
 more largely taken up by school-boards in classes from the fifth 
 standard upwards. Obviously, however, great need still exists, 
 and must continue to exist — many children leaving the schools 
 before they reach the fifth standard — for instruction of the kind, 
 and given in the mode contemplated by Mrs. Elder. The recipes 
 in this little cookery book are among those which I have been in 
 the habit of teaching and illustrating, in fulfillment of the duties 
 assigned to me by Mrs. Elder. They are here printed in the hope 
 that they may be useful, not only to those attending the classes 
 here and in the homes of Govan, but to the wives and daughters 
 of artisans elsewhere. Some recipes for more advanced cookery 
 have been added, together with directions in regard to washing, 
 sanitary hints, etc. But it will be observed that the great aim kept 
 in view is to help working-men's wives to provide thoroughly good 
 and nutritrious food for their families at the smallest possible cost. 
 
 Some of the ingredients are, perhaps, not commonly used, but 
 the use of them does not involve much trouble, and they will be 
 found to make nutritious and substantial meals. 
 
 (1) Let me say, do not despise the importance of proper food to 
 the human body. In order to nourish properly every part of the 
 human body food should be carefully prepared and often varied. 
 It is one of the duties of women, and a very important one, to 
 attend to this. The mother of a family should grudge no trouble 
 to gain skill and knowledge as to the best method of providing 
 nourishing and palatable food for her husband and children. My 
 experience has shown me that there are very many good, nutritious 
 
8 COOKERY FOR WORKING-MEX's WIVES. 
 
 dishes to be made at exceedingly small cost. Unhappily, there are 
 comparatively few who will take enough thought or trouble to 
 prepare them. How many homes would be healthier, brighter, 
 and happier if our women could only be brought to see how much 
 depends on them, and bestir themselves in the matter. 
 
 (2) Do not despise the use of what are called scraps of meat. 
 Scraps of meat, which can be got cheap from the butcher, will, with 
 care and attention, make good pies and stews, and are as nutritious 
 as more expensive cuts. A working-man's wife who studies 
 economy and tries by careful cooking to get all the nourishment 
 possible out of food will be able to feed her family on a tenth of 
 what one who is careless and ignorant requires. 
 
 (3) The great art in cooking is to keep in all the nutrition, salts, 
 etc., of our foods, and to prevent them from being wasted in vapor 
 up the chimney or through the house. All foods, whether heat- 
 giving, flesh-forming, or stimulant, should therefore be cooked so 
 as to keep in their several juices and flavors. All foods over or 
 under done are wasteful. 
 
 (4) Of the various modes of cooking I think one of the most 
 economical, if attended to, is stewing. A clean pot with a close lid 
 is required for stewing. After the stew is in the pot and warm do 
 not remove the lid till it is ready, but give the pot a shake once or 
 twice to keep it from sticking, and when done you will have a dish 
 with all the nourishment and flavor in it. 
 
 (5) To boil meat for soup put it in cold water, to dissolve all the 
 juices. To boil meat so as to keep in the juices put it in boiling 
 water and boil fast for ten minutes, to form a crust to keep in the 
 juices, then simmer. 
 
 (6) All bones for soup should be boiled for some hours, when 
 the fire is not otherwise in use, so as to take all the goodness out of 
 them, and this has not been done until they are perfectly light. 
 The common practice of taking only two hours to boil a bone for 
 soup is both careless and extravagant. If you wish to make a 
 penn}'- go as far as possible by preventing the loss from any article 
 of food you cook of a single element of flavor or nutritiveness, 
 which is the object of perfect and economical cookery, remember 
 to boil long and slowty, keeping the lid of your pot on as much as 
 possible. By this means a pot of soup costing only a few pennies 
 will be more savory and enjoyable than one costing many shillings 
 and carelessly made. 
 
 (7) Some sweet herbs, such as thyme, marjoram, mint, etc. (which 
 can be grown at your windows), or a little celery seeds and two or 
 
COOKERY FOR WORKING-MEN's WIVES. 9 
 
 three cloves tied in a bit of muslin are a great improvement to 
 many soups and stews. 
 
 (8) It is much better, when you can, to grate your vegetables ; 
 both the flavor and color is better than when boiled and put 
 through a sieve. 
 
 (9) In selecting vegetables see that they are perfectly fresh. 
 After washing and trimming them, leave them in cold water and 
 salt for an hour, so as to get rid of any slugs and make them crisp 
 if drooping. To cook green vegetables, such as cabbage, greens, 
 etc., have plenty of water with salt and a little soda in it, and when 
 quite boiling put in the vegetables and boil quickly. Do not close 
 lid of pot, and remove all scum as it rises. Without attention to 
 these directions the vegetables will not be a good color. All water 
 that green vegetables have been boiled in should be taken to the 
 ash pit, as if put down the sink the smell would be very unpleasant 
 in the house. With roots, such as turnips, carrots, etc., the lid 
 may be kept on the pot. Turnips should be peeled rather thickly, 
 then cut in four, or in slices, and boiled till tender. Carrots are 
 only scraped, not peeled, then cut lengthways in four, and boiled 
 till tender. If onions be boiled whole, care must be taken not to 
 cut their tops too short, as they will fall to pieces. Never leave 
 vegetables in the water after they are cooked enough. 
 
 (10) The following recipes are specially intended for the ordin- 
 ary kitchen utensils and open fires. Some of them may appear to 
 be repetitions, but this is not the case, as the same ingredients, 
 when cooked in a different way, will produce a different result. 
 Should any of the recipes seem long, it must be remembered that 
 they, in some cases, give complete dinners, and so contain several 
 recipes in one. 
 
 (11) The quantities specified are, as a rule, given in proportion 
 suitable for a family from four to six in number, and the prices 
 given are averages. M. H. Gordon. 
 
PLAIN HOUSEHOLD COOKERY. 
 
 Porridge. — To make really good porridge let the water come to 
 the boiling point before the meal is put in. Pour the meal in from 
 the left hand in a continuous stream, stirring all the time till it 
 comes to the boil. In this consists the chief art of porridge making, 
 and on its being well done depends the smoothness. Allow it to 
 boil for ten minutes, then add the salt. Salt has a tendency to 
 harden, and would prevent the meal from swelling. Boil for ten 
 minutes after the salt has been added. Dish and take with milk. 
 
 The quantity and consistency of the porridge must be regulated 
 by the cook. 
 
 Wheat meal porridge. — Have 1 quart of water at the boiling 
 point ; take three good handfuls, or about 2J teacupfuls, of wheat 
 meal; pour the meal regularly from the left hand, stirring all the 
 time. There must be no lumps in it. Boil for ten minutes, add 
 salt to taste, and boil for ten minutes more. Serve with milk, 
 treacle, or stewed fruit. 
 
 Porridge (for indigestion). — One pound barley meal, 1 pound 
 oatmeal, 2 pounds wheat meal, 1 pound Indian meal; mix well 
 together, proceed in the same way as with wheat meal porridge, 
 but boil for half an hour instead of twenty minutes. 
 
 To make a good cup of tea. — One teaspoonful of tea to every 
 half-pint of water ; have the teapot well rinsed in hot water; put 
 in the tea, take a piece of paper and close the spout, set the teapot 
 near the fire, but not so near as to burn, for ten minutes ; have the 
 water boiling and add ; do not let it stand longer than six minutes 
 after adding the water. Remove the paper from the spout and you 
 will find you have a cup of tea with all the aroma in it. Sugar 
 and cream to taste. 
 
 Be sure not to allow the water to boil too long. It is best taken 
 when it first comes through the boil. 
 
COOKERY FOR WORKING-MEN's WIVES. 11 
 
 Coffee. — One teaspoonful of coffee to each breakfast cup. An 
 earthenware pot is best ; have it very clean and hot. Put in the 
 coffee, close the spout to keep in all the aroma, let it stand at the 
 fire, not too near, for ten minutes ; when the water boils, put it 
 into the pot and cover close. Do not boil your coffee, but see that 
 your lid is very close, so that all the fine flavor is preserved. 
 
 How to boil eggs. — Put 1 pint of water in a small pan; let it 
 boil; put in the egg; if small, three minutes will set it; if large, 
 four minutes. When boiling several eggs see that they are as 
 nearly as possible the same size. Ten minutes is required to boil 
 an egg hard. 
 
 Poached eggs. — Put 1 pint of water in a small pan, with half a 
 teaspoonful of salt, and a tablespoonful of vinegar ; let it boil ; 
 break the egg carefully into the pan, and simmer for four minutes. 
 Take it out carefully and serve on toast. 
 
 French toast. — Break and beat an egg well, add a pinch of salt 
 and one gill of milk, dip some neat slices of bread in on both sides. 
 Have your frying-pan with some hot dripping ready, then fry the 
 bread a light brown. 
 
 This is good with stewed rhubarb laid on the top. 
 
 A nice breakfast. — One-fourth pound of old cheese, a teacupful 
 of milk, two eggs, a pinch of salt, a pinch of pepper, a small bit of 
 butter. Cut the cheese very thin, put it into a frying-pan with 
 half of the milk, butter, pepper and salt. Stir until the cheese is 
 melted, then add the eggs, well beaten, with the rest of the milk. 
 Cook for one minute and spread on hot toast. 
 
 Eggs stewed with cheese. — One egg for each person. Let them 
 set in a frying-pan, remove them to a plate. Cut some cheese very 
 thin; put it on the top of the eggs, with salt and pepper to taste. 
 Set before the fire or in the oven to swell, and serve hot. 
 
 Ham and eggs. — Put your sliced ham on in a cold frying-pan, 
 turn it two or three times, taking care not to let it burn. When 
 sufficiently done lay the ham on a nice hot plate. Break the eggs 
 into a cup, taking care not to break the yolks ; slip one at a time 
 into the frying-pan and baste with the ham fat. Keep the eggs as 
 round as possible, lift with a slice, and lay on the ham. 
 
 Omelet (plain). — In making an omelet care, should be taken to 
 have the pan quite hot and perfectly dry. Put into the frying-pan 
 1 ounce of lard, beat very gently (the lard must not get brown). 
 The eggs are to be very lightly beaten, only long enough to mix 
 them and no more. Break 4 eggs into a basin, half a teaspoonful 
 of salt, and a quarter of a teaspoonful of pepper ; mix, pour into a 
 
12 COOKERY FOR WORKING-MEN'S WIVES. 
 
 hot pan, and keep mixing quickly, till they are delicately set. 
 Turn in the edges, let it rest a moment to set, turn it over on a 
 dish, and serve. 
 
 Omelet. — Two eggs, 1 teacupful of milk, 1 tablespoonful of corn 
 flour, 1 tablespoonful sugar, pinch of salt, teaspoonful essence 
 vanilla. Put the yolks of the eggs in a basin and stir them till 
 they are light. Add the milk to them, then add, gradually, to the 
 corn flour and other ingredients in another basin ; stir till very 
 smooth; beat the white of the eggs to a snow and add them very 
 gently with the essence vanilla to the rest of the mixture. Have a 
 hot frying-pan, put in a little lard and melt, pour in all the mix- 
 ture, and hold it over a gentle fire for a quarter of an hour, till set 
 and well risen ; brown the sap before the fire, or bake for a quarter 
 of an hour in the oven. 
 
 Colored eggs for Easter. — Eggs can be dyed a pretty color with 
 the juice of a beet root, or the peel of onions boiled in the water; 
 or, if you have a patch of fancy print, bind it round the egg and 
 boil it, and it will leave the impression. Wash the eggs clean 
 before boiling. Easter eggs should be boiled for ten minutes. 
 
 Kedgeree. — One pound fish, one-fourth pound rice, 3 eggs, 1 
 ounce butter. Wash rice well, put on in boiling water, and boil 
 till soft; boil the fish and take away all bones and skin and 
 separate into flakes. Boil 3 eggs for ten minutes, then throw into 
 cold water to prevent their turning black, then peel and cut fine. 
 Drain all the water from the rice, put it on the fire to dry, add the 
 butter, salt, pepper, fish and eggs (saving one of the yolks), let it 
 all warm, then dish and grate the yolk of the egg over it. 
 
 Pea soup and potatoes. — One pound split peas, 1 Jd ; vegetables, 
 l^d.; one-fourth stone* potatoes, 1J<1; total, 4Jd 
 
 Wash the peas, and leave them soak over night ; put them on 
 with 1 gallon of the water in which they were soaked, and the 
 onions cut fine ; boil for one hour and a half, add carrot and 
 turnip and two potatoes, all grated ; boil for another half hour, 
 then add a teaspoonful of powdered mint, and serve hot. To be 
 taken with potatoes. 
 
 Barley broth. — One pound mutton or beef bones, Id.; one-half 
 pound barley, Id. ; one-half pound of peas, Id. ; cabbage, turnip, 
 carrot, parsnip, leeks, parsley, and celery, Id; total, 4d. In most 
 places an assorted lot of vegetables can be got for Id. or 2d., accord- 
 ing to quantity. 
 
 Nothing can be more nourishing or wholesome than broth. It 
 
 * Note. — The stone equals 14 pounds avoirdupois. 
 
COOKERY FOR WORKING-MEN'S WIVES. 13 
 
 is advisable to make sufficient for two days, as many think the 
 second day's broth warmed up is the best. It can be made of beef 
 or mutton. The neck of mutton makes very sweet broth, but some 
 prefer a cut of boiling beef with marrow. Be sure to have a pot 
 with a good fitting lid. Put on the meat with 2 gallons of water, 
 barley, and peas (if peas are used, they must be soaked the night 
 before), and boil for one hour, then add the cabbage, turnip, carrot, 
 and parsnip, cut small, and part of the carrot grated. Boil very 
 slowly with lid closed for half an hour, then add leeks, parsley, 
 and celery; boil for another half-hour; in all, boil for two hours, 
 and serve. 
 
 Sheep's head broth. — Head and trotters, Qd; barley and peas, 
 Id. ; mixed vegetables, l^d. ; total, 8Jd. 
 
 Get head and trotters singed; have the head split, take out the 
 brains, wash every part well ; pierce the eyes, and wash the skin 
 well with the liquor that flows out; scape out the eye cavities with 
 a knife, then put the head and trotters in a pail of clean water, 
 with a little salt and soda ; let them steep all night ; take them 
 out, and scrape them well ; put them in the pot with 1 gallon of 
 water, a teacupful of peas, and three-fourths of a teacupful of 
 barley, boil for three-quarters of an hour ; add half a turnip cut in 
 slices, the other half with carrot, parsnip, and cabbage cut very 
 small ; add leeks, celery, parsley cut small, and boil for another 
 hour; dish the broth, and serve head and trotters with the slices 
 of turnip for garnish. Sheep's head broth requires longer boiling 
 than other broths. 
 
 Fish soup. — Cod head, Id. ; vegetables (carrot, onion and 
 parsley), l^d.; one-half pound rice, 0|d.; one-half stone potatoes, 
 2d.; total, 5d. 
 
 Get a large cod head, wash it well ; put in on with cold water 
 (1 gallon), and boil for an hour, then put it through a sieve or 
 clean coarse cloth ; wash the rice well and add ; cut the onions 
 very fine, and add ; grate the carrot, and boil very slowly with lid 
 closed for one hour ; then add chopped parsley and all the fish 
 taken from the head, with pepper and salt to taste. Serve hot 
 with potatoes. A little milk will improve the soup. It is very 
 like oyster soup. 
 
 Mock kidney soup and potatoes. — Two pounds of liver, 6d.; 
 vegetables (carrot, turnip, onion), Id.; one-half stone potatoes, 3d.; 
 total, lOd 
 
 Put on half of the liver with 1 gallon of water ; boil very slowly 
 for an hour, then take it out, and grate it ; have the other half cut 
 
14 COOKERY FOR WORKING-MEN'S WIVES. 
 
 in nice, small pieces, and add ; grate the carrot and turnip, and 
 one potato, but do not add the potato until fifteen minutes before 
 you take the soup off the fire ; cut the onion very fine, and add it 
 with the liver, carrot and turnip ; boil very slowly for one and 
 one-half hours with lid close. Pepper and salt to taste, and serve 
 hot with potatoes. 
 
 Potato soup and fried beans. — One-fourth stone potatoes, \\d.; 
 bone, Id.; vegetables, Id.; 1 pound haricot beans, l|<i; 2 ounces 
 dripping, Ofd.; onions, 0|-cl; total, 6d. 
 
 Boil the bone for six hours in 1 gallon of water; cut the pota- 
 toes in six, and add ; cut leeks fine, grate carrot and turnip, and 
 add; boil for an hour with lid very close, then add a little parsley 
 cut fine ; pepper and salt to taste. Serve hot. 
 
 Beans : Soak the beans for sixteen hours, then boil them for 
 two and one-half hours; drain them; have a hot pan ready, put 
 in dripping, with onion cut fine, then add beans, and fry till of a 
 pale, golden brown. 
 
 Rice soup and baked haricot beans. — One-half pound rice, Ofd; 
 bone, Id; vegetables, Id; 1 pound beans, l%d.; onions, Ohd.; 2 
 ounces dripping, Ofrf.; salt and pepper to taste; total, 5|d 
 
 Soup: Boil the bone for six hours. When you are going to 
 make your soup see that you have a gallon of the water that the 
 bone was boiled in ; add the rice, carrot and turnip, grated, leek 
 cut up small, and a little parsley cut fine; boil for one hour; pep- 
 per and salt to taste. 
 
 Beans : Soak the beans over night ; put them and the onions 
 cut fine into a dish ; salt and pepper to taste ; add dripping and a 
 pint of water ; cover with a close fitting lid, and bake in a slow oven 
 for six hours. A most nutritious and savory dinner. 
 
 Rice soup, tripe and potatoes. — Sheep's bag, 2} £ d.; one-half 
 pound rice, Ofci.; vegetables, Id.; one-fourth stone potatoes, 1J(/.; 
 total, 5f d. 
 
 Clean the tripe well, and boil it slowly for five hours ; take it 
 out, and cut it up into small pieces, and put it into another sauce- 
 pan with a pint of stock, keep lid close ; let it simmer for two 
 hours; to remainder of stock add water to make 1 gallon, add rice, 
 and let it boil for half an hour slowly ; cut leeks and parsley fine, 
 grate carrot, and add; boil for another half-hour, and serve hot, 
 with salt and pepper to taste. Serve tripe with potatoes. 
 
 Haricot bean soup and potatoes. — One-fourth stone potatoes, 
 ljci; 1 pound beans, ljd; vegetables, Id.; onions, OJd; one-fourth 
 stone potatoes, 1M; total, 6c/. 
 
COOKERY FOR WORKING-MEN'S WIVES. 15 
 
 Wash the beans, and leave them to soak for sixteen hours. Put 
 into a clean pot with a gallon of water and the onion cut fine. 
 Boil very carefully and slowly for two hours, then add carrot, 
 turnip and two potatoes, all grated, and boil for half an hour. Just 
 before serving add a teaspoonful of powdered sage; salt and pepper 
 to taste. Serve hot. To be taken with potatoes. 
 
 Mulligatawny soup. — A calf's head and feet, 4d.; pepper, salt, 
 carrot and turnip, Id.; apple, Id.; onion, marjoram, thyme, curry 
 powder and sugar, Id.; total, Id. 
 
 Scald the head and feet in hot water, having about the size of a 
 nut of soda in the water; then scrape the hair all off, wash clean, 
 and boil for about two hours; then strain the stock through a sieve 
 or cloth; take all the meat from the bones, cut into small dice, and 
 put it back into the soup; add water until you have 1 gallon ; then 
 cut the apple, onion, and half of the carrot and turnip into small 
 dice, and fry them in a pan; grate the other half of the turnip and 
 carrot, and add all to the soup, also a teaspoonful of powdered 
 marjoram, curry powder, thyme, and sugar, pepper and salt to 
 taste, and boil for one hour. 
 
 Mock cock-a-leekie (very good). — Two pounds veal, Qd,; leeks, 
 2d.; four cloves, blade of mace, one-half teaspoonful of celery seed, 
 Id.; total, 9d. 
 
 Boil the veal slowly for two hours in 1 gallon of water, with the 
 cloves, mace and celery seed tied up in a muslin bag. When the 
 veal has boiled two hours take it out and add the leeks, well 
 washed and cut fine. Cut up the veal in small pieces, add to soup. 
 When the leeks have boiled half an hour add the potato, grated; 
 boil for fifteen minutes ; take out the muslin bag. Salt and pepper 
 to taste ; serve hot. 
 
 Mock turtle soup. — Calf's head, a small piece of the lights, Qd.; 
 small piece of the liver, one-fourth pound fat pork, 2d.; 1 tea- 
 spoonful of cinnamon, 1 of allspice, one-half of cloves, one-half of 
 cayenne pepper, Id.; 1 lemon, Id.; one-half pound flour, 0\d.; 3 
 potatoes, 0%d.; 3 eggs, 3d; total, Is. 2d. 
 
 Wash and soak the head, lights, and liver for some hours. 
 Boil them very carefully, keeping the lid close. Cut the meat up 
 into small strips, fry the pork, cut it up into small pieces and add 
 all to the soup. Veal should have 1 gallon. When it boils put in 
 the cinnamon, allspice, cloves and cayenne pepper. Grate the rind 
 of the lemon, add it with the juice to the soup. Grate the three 
 potatoes and add. Brown the flour before the fire, mix it smooth, 
 and add; let it all boil for ten minutes. Have 3 hard-boiled eggs, 
 
16 COOKERY FOR WORKING-MKN's WIVES. 
 
 slice them up into the tureen, and pour the soup on the top of 
 them. This recipe is equal to real turtle soup. It can be made 
 with force meat balls, which are an improvement. 
 
 Sea pie and potatoes. — One pound scrap meat, 5d.; vegetables, 
 lei.; suet, Id.; flour, Id.; baking powder; one-fourth stone potatoes, 
 1 R; total, 9$d. 
 
 Get nice fresh meat and cut it into small pieces. Wash and cut 
 up onions, carrot, turnip; put into stew-pan with two cups of boil- 
 ing water ; set on the fire. Mince suet fine and mix with the flour, a 
 pinch of salt, one-half teaspoonful of baking powder, mix with cold 
 water, roll out paste the size of the pan lid, put it on top of the 
 meat and vegetables, and let all steam for one and one-half hours 
 at the side of the fire, not boiling but at the boil. When done cut 
 the paste in four and take it out with the fork, then the meat and 
 vegetables, and put the paste on top of all as it was in the pot. 
 Serve hot with potatoes. 
 
 Potatoes and stewed tripe. — Sheep's bag, 2\d.; one-fourth stone 
 potatoes, \\d.\ one-half pound onions, 0|d; total, \\d. 
 
 Get a sheep's bag and clean it well with hot water, not boiling 
 but very hot, then leave it over night in salt and water, put it on 
 and let it stew very gently for three hours in 2 pints of water. Cut 
 up the onion very small, and cut the tripe up into nice pieces ; re- 
 turn the tripe to the soup with onion and a large tablespoonful of 
 flour, then stew for another hour. If you can afford it, Id. worth of 
 milk added to this would make it better. Serve hot with potatoes. 
 
 "Hot pot," or stewed mutton and potatoes. — One pound flank 
 of mutton, 4-|d.; carrot, turnip, onion, Id.; one-fourth stone pota- 
 toes, l%d.; total, Id. 
 
 Wash and pare potatoes, cut into four or six ; pare turnip, cut 
 in slices ; scrape carrot and cut in slices ; cut onion fine ; cut 
 mutton into small pieces ; put a little of it into the bottom of the 
 stew-pan, then potatoes, onion, carrot, turnip, mixed with pepper 
 and salt, then some more mutton, till all is in ; add 1 pint of water, 
 and steam for two hours. Serve hot. 
 
 German pie. — One-fourth stone potatoes, \\d.; red herring, Of c?.; 
 1 pound flour, l\d.; one-fourth pound dripping, lhd.; pepper, salt, 
 baking powder, 0\d.; total, 5|c?. 
 
 Wash, pare and slice potatoes, soak the herring in warm water, 
 and divide into flakes; put the sliced potatoes and herring into a 
 pie dish, well mixed with a little pepper and 1 ounce of dripping. 
 If the herring is not salt, add a little salt, cover, and bake for two 
 hours. 
 
COOKERY FOR WORKING-MEN'S WIVES. 17 
 
 Cover: Mix the flour and 3 ounces of dripping with a tea- 
 spoonful of baking powder and a saltspoonful of salt ; make a stiff 
 paste with cold water, roll out to the size of the pie dish and cover. 
 Serve hot. 
 
 A good "poor man's" pie. — One-fourth stone potatoes, lfd; 3 
 ounces tapioca, Of d; one-half pound onions, Of d; 1 pound flour, 
 1 f d; one-fourth pound dripping, lfd; pepper, salt, baking powder, 
 Old.: total, 5fd 
 
 Mode : Wash, pare and slice the potatoes. Have the tapioca 
 washed and soaked in cold water for an hour before it is wanted. 
 Cut onion fine. Take 1 ounce of the dripping and put a little in the 
 bottom of a pie dish, then onion, then some of the soaked tapioca, then 
 potatoes, salt and pepper. Repeat till all are in, then cover. Take 
 the 1 pound of flour, 3 ounces dripping, a teaspoonful of baking 
 powder and a saltspoonful of salt, mix well and add cold water 
 to make a stiff paste, roll out and cover. Bake for two hours. 
 Serve hot. 
 
 A good savory pie. — One pound ox liver, 3d; one-fourth stone 
 potatoes, lfd; 1 pound flour, lfd; one-fourth pound lard, l£d; 
 pepper, salt, onion and baking powder, Of d; total, Sd. 
 
 Mode: Cut the liver in small pieces, also the onion. Pare 
 the potatoes very thin, cut in slices, and put them in pie dish 
 in layers with pepper and salt. When all in, add water till 
 three parts full. 
 
 Cover : Take flour, lard, a teaspoonful of baking powder, and a 
 saltspoonful of salt ; mix well ; add cold water to make a paste ; 
 roll out and cover pie dish and bake for two hours. 
 
 Stewed calfs head and potatoes. — Calf's head, 4d; onions, 
 Of d.; potatoes, one-half stone, 3d; total, 7f d. 
 
 Wash the head well and leave it to soak for some hours in 
 water and a little salt. Break up the head. Put it, with 1 
 quart of water and the onions cut fine, into a nice clean pot. 
 Let it boil, and then only keep it at the boil, without boiling, 
 for three hours, and you have a good savory stew to eat with 
 potatoes. 
 
 Lentils and rice. — One pound lentils, lfd; one-half pound rice, 
 Of.; onions, 0|d; dripping, Ofd; total, 3d 
 
 Wash the lentils, soak them over night, and put them into a 
 saucepan with 3 quarts of water. Boil for two hours very slowly ; 
 then add the rice (after washing it), with onion cut fine and 
 dripping. Let the rice boil until it absorbs all the water. This 
 makes a good substantial dinner. 
 
18 COOKERY FOR WORKING-MEN'S WIVES. 
 
 Rice and cabbage. — One pound rice, l|c?.; 1 cabbage, Id.; 
 dripping, 0|c?.; total, 3c?. 
 
 Wash the cabbage well and boil it soft in salt and water. Wash 
 the rice and boil it soft and dry. Mash the cabbage well ; add it 
 to the rice with the dripping, and pepper and salt to taste. Mix 
 well and serve hot. Good. 
 
 Potato pie. — One-fourth pound suet, IJc?.; onions, O^c?.; one-half 
 pound oatmeal, Ofc?.; one-fourth stone potatoes, ljc?.; 1 pound flour, 
 l|c?.; one-fourth pound lard, l|c?.; baking powder; total, 6fc?. 
 
 Chop the suet very fine, cut the onions small, pare the potatoes 
 very thin, and cut in slices. Take a large pie dish, scatter some 
 suet in first, then some onions, then some meal, and a layer of 
 potatoes, pepper and salt, till all is in. Put potatoes on the top, 
 then cover with a crust made of the flour, lard and 1 teaspoonful 
 of baking powder. Bake for two hours in moderate oven. 
 
 Savory meat pie with potatoes. — One-half pound liver, l|c?.; 
 1 pound scrap meat, 5c?.; onion, Q\d.; 1 pound flour, l\d.; one- 
 fourth pound lard, l\d.; pepper, salt, baking powder ; one-fourth 
 stone potatoes, l|c?.; total, lie?. 
 
 Cut the meat and liver into nice thin slices. Chop the onion 
 fine. Put a tablespoonful of flour, a teaspoonful of salt, a tea- 
 spoonful of pepper on a plate ; then mix, and dip your meat and 
 liver in this. Roll a small bit of onion in a piece of liver, then 
 the liver in a slice of meat, and lay it very lightly in a pie dish, 
 heaping it in the center ; add water till the dish is three parts full, 
 then cover. 
 
 Cover: Flour, lard and a teaspoonful of baking powder, mixed 
 well together, with cold water and a pinch of salt ; roll to make 
 nice stiff paste. Cover and bake for two hours. Serve hot with 
 potatoes. 
 
 Skirt pie and potatoes. — One and one-fourth pounds beef skirt- 
 ing, 5c?.; pepper and salt, OJc?.; baking powder ; 1 pound flour, 
 l|c?.; one-fourth pound lard, l\d.; one-fourth stone potatoes, l|c?.; 
 total, 9|c?. 
 
 Beef skirt is very tender and good if nicely cooked. Cut it 
 across in thin slices. Mix a tablespoonful of flour, a teaspoonful of 
 salt, one-half a teaspoonful of pepper on a plate, and dip each slice 
 of meat in this mixture. Roll up tightly and place in a dish, 
 keeping it well in the center. Fill three parts full and cover. 
 
 Cover : Flour, lard, baking powder, pinch of salt, mix well to- 
 gether ; add cold water to make stiff paste. Bake two hours. 
 Serve hot with potatoes. 
 
COOKERY FOR WORKING-MEN'S WIVES. 19 
 
 Two dinners from a sheep's pluck. — One sheep's pluck, 6c?.; 1 
 pound onions, Id.; 2 ounces dripping, Ofc?.; some sweet marjoram, 
 pepper and salt, OJc?.; one-half stone potatoes, 3c?.; total, lljc?. 
 
 Split the heart, cut the lights, and soak in water for an hour. 
 Take them out and cut in small pieces. Put a teaspoonful of 
 dripping in a stew-pan with 2 onions cut fine. Let them brown. 
 Add the heart and lights with 2 cups of water, half a teaspoonful 
 of powdered marjoram, let them boil, and keep them simmering 
 for two hours. Serve with potatoes or rice. 
 
 Fried liver. — Cut the liver in thin slices. Cut the onions fine. 
 Put a tablespoonful of dripping in a pan ; let it get hot. Add the 
 liver and let it cook for about ten minutes, then turn it out on a 
 warm dish. Put in the onions and fry them brown. Mix a tea- 
 spoonful of flour and some pepper and salt in half a cup of water, 
 and stir it into the pan with the onions. Let it boil up for a 
 minute, then pour it over the liver. 
 
 Two days' dinners for a family. — Ox-foot, 5c?.; vegetables (cab- 
 bage, turnip, carrot, leek, parsley), 2c?.; pot barley, Id.; potatoes, 
 3Jc?.; cheese, l|c?.; flour, l|c?.; total, Is. 2£c?. 
 
 First day's dinner, broth, stewed ox-foot and potatoes; second 
 day's dinner, broth, cheese and potato pie. 
 
 To make two days' broth, get a good ox-foot, cleaned, wash it well, 
 and put on in 2 gallons of cold water. Boil very slowly for five hours 
 the night before it is wanted, then take it out and skim all the oil 
 carefully off. After breakfast put on the stock that the foot was 
 boiled in (keeping out one pint) ; add water to make up 2 gallons ; 
 wash the barley well and add. Wash the vegetables very care- 
 fully, cut them very fine (grating the carrot), and add them, after 
 the barley has boiled slowly for an hour. Keep the lid close on 
 the pot, and boil slowly for another hour, in all two hours. Salt 
 and pepper to taste. 
 
 Ox-foot stewed to be taken with potatoes : Cut the foot in nice 
 pieces, put in a saucepan with a pint of stock (if liked, a little of 
 the white part of the leek also). Take 1 ounce of flour, pepper, 
 salt, and a tablespoonful of oil, mix with a little tepid water, make 
 into little balls, and add twenty minutes before you serve on a 
 hot plate, the balls being put round the pieces of foot. Boil half 
 the potatoes, and you will have a good dinner for a large family, 
 taking one-half of the broth, and leaving the other to be warmed 
 up next day and taken with potatoes and cheese pie. 
 
 For cheese pie take the other half of your potatoes, pare very 
 thin (as the best part of the potato is next to the skin), and cut in 
 
20 COOKERY FOR WORKING-MEN'S WIVES. 
 
 slices. Put in a layer of potatoes, pepper and salt ; grate the 
 cheese, put in some, and so on till all is in, then over all put in a 
 large tablespoonful of the oil. For crust take flour and the rest of 
 the oil taken from the foot, and mix with tepid water, a teaspoonful 
 of baking powder, a little salt ; roll out and cover pie. Bake for 
 two hours and serve hot. 
 
 Soup and haricot of ox-tail. — Good ox-tail, Is.; vegetables, tyd.; 
 rice, OJc?.; total, Is. 2c?. 
 
 Haricot : Separate the tail at the joints, wipe with a clean 
 cloth. Take the root and divide in four for the first day's dinner, 
 put it in saucepan, and let it get nice and brown ; be careful not to 
 let it burn. Then add the half of the Vegetables (which should be 
 carrot, turnip and onion), 1 pint of boiling water ; let it simmer for 
 four hours. Salt and pepper to taste ; serve hot. 
 
 Soup : Take the rest of the tail, put on with 3 quarts of cold 
 water, 3 cloves, 1 teaspoonful of mixed sweet herbs, 10 pepper- 
 corns, 12 allspice ; tie all these in a muslin bag. Let all simmer 
 very gently for three hours. Add the rice, after it has been well 
 Washed, and the other half of the vegetables cut very fine or 
 grated, and boil for two hours more with close lid. Serve hot. 
 
 Stewed hough. — One pound hough, 5c?., cut in slices (by the 
 butcher, to break the bone). Take out the marrow, and put it 
 into the stew-pan with 2 sliced onions and a teaspoonful of flour. 
 Let it brown, then put in the slices of meat, and let them brown 
 for a few minutes ; add half a teacupful of water, some pepper 
 and salt. Stew slowly for four hours, with lid very close. Tough 
 pieces of meat can be made very palatable by long, slow stewing. 
 
 Take 1 pound of the common dry green peas, having soaked 
 them for sixteen hours in water with a bit of soda the size of a 
 nut; and, after the hough has stewed for three hours and a half, 
 add the peas with a tablespoonful of vinegar, and let them stew to- 
 gether for half an hour. Serve hot. 
 
 Stewed steak. — Get 1 pound stewing steak and a piece of suet, 
 which is always given. Chop the suet fine and fry. Dredge the 
 steak with flour and fry very lightly in stewing-pan on both sides. 
 Then add a teacupful of water, boil, then simmer very gently for 
 one hour and a half. Add salt to taste and half a teaspoonful of 
 pepper. A tablespoonful of flour mix in water, add, boil, and 
 serve hot. 
 
 This is very good and goes a great way further if you add some 
 vegetables. You can vary the flavor with carrots, onions, parsley, 
 turnips and sweet herbs. 
 
COOKERY FOR WORKING-MEN'S WIVES. 21 
 
 Collops. — Put a little dripping into a saucepan, let it get quite 
 hot, then put in your minced-meat, and keep turning it for ten 
 minutes or so with a fork (if liked, when the dripping is hot, before 
 putting in the meat, add an onion chopped fine and a teaspoonful 
 of flour). When all is a nice brown, add as much boiling water as 
 will cover the meat ; close the lid and stew very gently for one 
 hour. Pepper and salt to taste. 
 
 Stewed rabbit. — Cut the rabbit into eight pieces and fry till 
 brown, add a teaspoonful of curry powder, quarter teaspoonful 
 pepper, half a teaspoonful powdered thyme, some carrot and turnip 
 cut in slices, two gills of water. Simmer (with close lid) for one 
 and a half hours. Mix 1 tablespoonful flour with water till smooth, 
 1 small tablespoonful burnt sugar, 1 of vinegar, a little salt to taste, 
 add this to the stew, and boil all another minute or two. Serve hot. 
 
 Curried rabbit. — One rabbit, 2 onions, 1 apple, 1 teaspoonful 
 curry powder, 1 ounce dripping and a little salt. Wash and dry 
 rabbit, cut it up in small pieces, put the dripping in a stew-pan, 
 let it get quite hot; peel and chop up the onions, also the apple, 
 fry them till a pale brown ; add the pieces of rabbit, and fry them 
 on all sides ; stir in a teaspoonful of curry powder, a pinch of salt, 
 and mix well with the meat. Add a teacupful of water, and stew 
 very gently with lid close for an hour and a half. Serve with dry 
 boiled rice for a border round it. 
 
 Rice and cheese with green peas. — One pound rice, l\d.; three- 
 fourths pound dry green peas, l?d.; one-fourth pound cheese, l\d.; 
 vinegar, sugar, pepper and salt, 0|d; milk, 0|d; total, 5|c?. 
 
 Wash the rice and put it on to boil in 2 quarts of water, with a 
 teaspoonful of salt. When soft and all the water taken up stir in 
 the milk with more salt, if required, and pepper to taste. Grate 
 the cheese (old cheese is best), mix it in, but keep a tablespoonful 
 to put on the top of the dish. Warm all up in the pot ; then turn 
 out on a pie dish. Put tablespoonful of cheese on the top, and let 
 it brown in the oven or before the fire. Get the common dry 
 green peas, soak them for sixteen hours with a bit of soda the size 
 of a bean in the water. Then boil in salt and water. When soft 
 drain, and add 2 tablespoonfuls of vinegar, 1 teaspoonful of sugar, 
 pepper and salt to taste; shake in the saucepan well. Serve hot. 
 
 Indian meal and cheese. — One pound Indian meal, Id.; one- 
 fourth pound cheese, l|e?.; dripping, 0|d; total, 3d. Boil the meal 
 for one hour, and let it be very thick. Grate the cheese and add 
 with dripping, pepper, and salt. Serve hot. Good after hard 
 day's work. 
 
22 COOKERY FOR WORKING-MEN's WIVES. 
 
 Potted head. — Half an ox-head, Is. Qd. Break up the head, 
 wash and soak it in water for a few hours. Boil slowly for five 
 hours in enough water to cover it. Then take it out, and skim the 
 fat off the pot. When cold, lay the head on a clean board, and 
 take the meat off the bones. Cut the meat into small pieces, and 
 put it back into the pot. Add a tablespoonful of salt, a table- 
 spoonful of Jamaica pepper, a teaspoonful of black pepper, a pinch 
 of cayenne pepper, and boil all for half an hour ; then put into 
 basins, and let stand till cold and stiff. This, warmed up, will 
 make good dinners for two or three days, with potatoes. 
 
 Black pudding. — One quart of blood and skins, Id.; one-half 
 pound suet, 3c?.; and one-half pound oatmeal, Id.; one-half pint 
 skimmed milk, 0\d.; 1 teaspoonful of mint and a little salt, Of*?.; 
 total, 6d 
 
 Get the blood free from clot. Mix with the oatmeal. Add 
 suet, salt, a tablespoonful of Jamaica pepper, a teaspoonful of black 
 pepper and a teaspoonful of powdered mint. Warm the milk, add 
 and mix thoroughly ; turn the skins inside out, and wash them 
 well in warm water and salt. Then rinse them well in cold water, 
 and fill three parts full with the mixture. Tie the two ends 
 together ; put them in hot water and boil slowly for twenty 
 minutes. While they are boiling prick with a pin to let the 
 air escape. For serving, toast before the fire, or fry in pan for 
 ten minutes. * 
 
 To boil potatoes. — Wash the potatoes clean in cold water, put 
 them in a pot with cold water to cover them, and a tablespoonful 
 of salt ; boil from twenty minutes to half an hour. Take a fork 
 and feel if their center is quite tender ; if so, drain off all the 
 water, put a clean cloth over the potatoes in the pot, let them stand 
 by the side of the fire with lid on to steam. When quite dry take 
 them out very carefully, peel them without breaking, and put them 
 in a hot dish. If the potatoes are watery, put them in boiling 
 water and keep boiling rapidly till done; dry well, and it will 
 make them quite mealy. 
 
 How to boil rice. — Half-pound rice, a pinch of salt, a quart of 
 water and a tablespoonful of dripping. 
 
 Put on a quart of water, let it boil (milk is better). Wash the 
 rice well. Throw it into the boiling water with a pinch of salt. 
 Boil for fifteen minutes. The rice must be soft, but each grain 
 separate ; drain it in a colander and shake it well. Put the drip- 
 ping into the pot, then put the rice back, and let it swell slowly 
 near the fire for ten minutes. Serve hot. 
 
COOKERY FOR WORKING-MEN'S WIVES. 23 
 
 How to boil macaroni, and to make macaroni cheese. — Put on a 
 
 a quart of water; let it boil. Add a little salt, then a half-pound of ma- 
 caroni. Boil for half an hour ; drain it in a colander. If for cheese, 
 put one cup of milk into the pan, one-fourth pound grated cheese, 
 a tablespoonful of dripping, a tablespoonful of flour, one-half tea- 
 spoonful of pepper, a little salt. Let it boil. Grease the bottom of 
 a pie dish, put in the macaroni. Pour the milk, cheese, flour, pep- 
 per and salt over it, and last, sprinkle a little more grated cheese 
 on the top. Let it brown before the fire or in the oven. Two eggs 
 may be added in place of cheese, and a teaspoonful of sugar. 
 
 FISH. 
 
 Fresh herring, baked. — Fresh herring, salt, pepper, vinegar 
 and dripping. 
 
 Clean the herring well, pack them in a baking dish, sprinkle 
 salt and pepper over them, a little dripping and two teaspoonfuls 
 of vinegar. Bake half an hour. Serve hot. Good cold. 
 
 To fry herring. — Clean and dry the herring, put some salt, 
 pepper and oatmeal on a plate ; dip each herring well in the mix- 
 ture ; have a frying-pan hot with some dripping in it, put in the 
 herring and fry, turn carefully, and fry the other side. Serve hot. 
 
 Another way to fry fresh herring. — Cut off the head, fins, and 
 tail, split them up the back ; clean well ; take out the backbone, 
 scrape them, salt and pepper inside. Take two herrings, place the 
 insides together flat, dip them in oatmeal, and fry for about eight 
 minutes over a clear fire in a frying-pan. 
 
 To boil fresh herring. — Wash, gut, dry, and rub them over 
 with a little salt and vinegar ; put them into boiling water with a 
 tablespoonful of vinegar, and simmer for ten minutes. When done 
 take them out of the water immediately. If they are to be kept 
 hot for some time, cover them with a clean cloth. 
 
 To boil salt herring. — If very salt, leave them to soak in cold 
 water for some hours. Put them on to boil in cold water, and let 
 it come slowly to the boil. When boiling, draw to the side of the 
 fire, and keep at the boil for ten minutes, and take them from the 
 water the moment they are cooked. If salt fish are allowed to boil 
 it hardens them. 
 
 Baked sprats. — Sprats, dripping, parsley, salt, pepper and 
 vinegar. 
 
 Clean and wipe the sprats gently; mix a tablespoonful of 
 chopped parsley, a teaspoonful of salt, and a half a teaspoonful of 
 pepper on a plate ; dip in each sprat, and put in a baking dish, 
 
24 COOKERY FOR WORKING-MEN'S WIVES. 
 
 with a little vinegar and a little dripping on the top, and bake for 
 half an hour. Good hot or cold. 
 
 Fish pie. — Cod head, Id.; one-fourth stone potatoes, l\d.; 1 
 pound flour, \%d.; one-fourth pound lard, l\d.; baking powder, 
 Q\d.; total, b\d. 
 
 Get a large cod head, wash it well, place it in a pie dish, and 
 put the dish into a pot with water; but do not allow any of the 
 water to get into the pie dish. The head is to be cooked by the 
 steam. Let the water boil hard for half an hour, then take out the 
 head and remove all the meat from it ; boil and slice one-fourth 
 stone of potatoes, put a layer of potatoes into the pie dish first, then 
 fish, pepper, salt, till all are in, adding only any of the liquid that 
 was in the pie dish, then cover with paste. 
 
 Salt codfish cakes. — Two pounds codfish, one-fourth stone 
 potatoes, 1 egg, pepper, flour and dripping. 
 
 Soak the fish over night. Put it on to boil. Whenever it boils 
 draw it to the side, and let it steam (salt fish should never be 
 allowed to boil, for it only hardens it). When done take out all 
 the bones ; have your potatoes boiled ; mash them and the fish 
 together, with pepper and salt to taste. Beat up the egg and add 
 it. Make into thin cakes, flour them, and fry them, with dripping, 
 a light brown. Fresh fish can be done in the same way, and is 
 more nutritious. 
 
 Fish cooked in its own juice. — One pound fish. 
 
 Have your fish well cleaned, wipe it well, and put it into a jar 
 with a clove or sprig of parsley ; cover very close, and set it in a 
 saucepan of boiling water, keeping it boiling for half an hour. 
 Serve on a hot plate, with or without sauce. 
 
 Fresh fish. — One pound fish, one-fourth pound dripping. 
 
 Put the dripping on the fire in a pan to get hot ; have the fish 
 cleaned and wiped, cut off fins and tail, sprinkle it lightly with 
 bread crumbs, or flour, or meal ; shake off any loose crumbs. Put 
 a crumb of bread into the dripping to see if it is hot enough ; if it 
 hisses, it is ready ; if it burns, it is overdone. Put in your fish ; it 
 will take about ten minutes to fry ; have it a nice color. Serve on 
 hot plate. (If you can afford it, you can dip it in egg before you 
 put it in bread crumbs.) 
 
 To boil fish. — If the fish is large, with skin whole, it must be 
 placed on the fire in cold water ; if it weighs 3 or 4 pounds, it will 
 take thirty minutes to boil. To every quart of water put a tea- 
 spoonful of salt, and when the fish begins to boil remove the lid to 
 one side and let it simmer gently till quite done. Have only 
 
COOKERY FOR WORKING-MEN's WIVES. 25 
 
 enough water to cover the fish, or the skin will crack and spoil its 
 appearance. 
 
 Steaks or sliced fish. — To every quart of water add a teaspoon- 
 ful of salt. When the water boils add the fish and allow it from 
 fifteen to twenty minutes for each pound. A tablespoonful of 
 vinegar in the water is an improvement to fish. 
 
 PUDDINGS. 
 
 Boiled scrap bread pudding. — Any odd pieces of bread. Put 
 into a bowl, pour boiling milk over them ; let them stand till well 
 soaked, then beat up with a fork ; add a small piece of dripping, a 
 few currants or raisins, a little moist sugar ; mix well up, put into 
 a greased bowl, tie a floured cloth over the top, and boil for an 
 hour. Good either hot or cold. 
 
 Plum pudding for the million. — One-half pound chopped suet, 
 one-half pound flour, one-half pound bread crumbs, 1 pound grated 
 carrots, 1 pound potatoes, 1 pound currants, 1 pound raisins, 1 
 pound apples, 1 teaspoonful of ginger, 1 teaspoonful of cinnamon, 
 1 teaspoonful of allspice, 1 teaspoonful of baking powder, half a 
 nutmeg (grated), 1 pound sugar, a good pinch of salt. 
 
 Mix the flour, bread crumbs, suet, carrots, potatoes, ginger, cin- 
 namon, allspice, nutmeg, baking powder, salt, and sugar well ; then 
 add currants, raisins (stoned and cleaned), and apples. Mix with 
 water or milk into a soft paste, boil in floured cloth for four hours, 
 or in a basin or mold for five hours. Good. 
 
 Brown suet pudding. — One pound flour, one-fourth pound suet, 
 one-half pound treacle, one-half pound raisins, salt, half nutmeg 
 (grated), 1 teaspoonful cinnamon, 1 teaspoonful soda, 1 teaspoonful 
 cream of tartar, milk. 
 
 Warm the treacle, chop the suet very fine, mix the flour with a 
 pinch of salt, soda, cream of tartar, nutmeg, cinnamon, all well to- 
 gether; add treacle, suet, raisins, and put .in a well-floured cloth 
 and boil quickly for three hours. 
 
 Fig pudding. — One pound figs, one-half pound flour, one-half 
 pounds bread crumbs, one-fourth pound suet, 2 ounces sugar, half 
 a teaspoonful nutmeg, 1 teaspoonful cinnamon, 1 small teaspoonful 
 baking powder, milk or water. 
 
 Chop the suet and figs fine; mix flour, bread crumbs, sugar, 
 cinnamon, nutmeg, and baking powder well together ; add suet 
 and figs, with enough milk or water to make into dough. Roll it 
 into a floured cloth, leaving room for it to swell, and boil very fast 
 for three hours. i^< 
 
 U»lv 
 
26 COOKERY FOR WORKING-MEN'S WIVES. 
 
 Indian pudding. — One quart milk, one-half pound Indian meal, 
 1 small cup treacle, 1 tablespoonful dripping, 1 teaspoonful ginger, 
 1 egg, 1 teaspooonful baking powder, a pinch of salt. 
 
 When the milk is nearly boiling wet the meal with some of th3 
 cold milk and let it boil; then add the treacle, dripping, ginger, 
 pinch of salt, and egg well beaten; lastly, the baking powder. 
 Turn it into a pie dish and bake for two hours. 
 
 Cottage pudding. — One cup milk, 1 teaspoonful (large) butter, 
 1 teaspoonful sugar, three-fourths pound flour, 1 teaspoonful soda, 
 1 teaspoonful cream of tartar, yolks of two eggs. 
 
 Mix sugar, yolks of eggs and butter to a cream ; then add the 
 milk and flour by degrees ; beat very light, then add soda and 
 cream of tartar, and bake for one hour. 
 
 Sauce. — Half a cup of milk, stir in two tablespoonfuls of sugar, 
 beat the whites of two eggs to a slight froth, and stir in; flavor 
 with vanilla before serving. 
 
 Swiss pudding. — One pound apples, 2 tablespoonfuls stale bread 
 crumbs, 1 egg, 3 ounces sugar, 2 teaspoonfuls butter, or dripping. 
 
 Peel, core, and slice the apples and stew in a covered jar ; when 
 done add the sugar and a teaspoonful of butter; when cool, stir in 
 the egg, well beaten ; butter the pie dish ; strew bread crumbs 
 about an inch thick at the bottom, and as many up the sides as 
 will remain on ; pour in your apples, and strew over them the re- 
 maining crumbs, and bake for one hour. 
 
 Rhubarb or apple dumpling. — One pound flour, one-fourth 
 pound suet, 2 pounds apples or rhubarb, 6 ounces sugar, 1 tea- 
 spoonful baking powder, one-fourth teaspoonful salt; if apples, 
 two cloves; if rhubarb, half the skin of a lemon, or a little 
 ginger. 
 
 Chop the suet fine, and mix it with the flour, salt and baking 
 powder ; then add a little water till you have a nice, stiff paste. 
 Roll out enough of the paste to line your dish, both bottom and 
 sides. Peel and core the apples, cut them into six slices. If it is a 
 rhubarb dumpling, cut the rhubarb in 1-inch lengths, and put it 
 into the basin with the sugar and flavoring. Then take the re- 
 mainder of your paste and roll it out the size of the top of the 
 basin, wet the edge of the paste lining and lay on your paste cover 
 so that it will stick to it; then flour your cloth and tie it up. 
 Have the water boiling ; boil your dumpling for three hours, and 
 turn it out. 
 
 A good tapioca pudding. — Soak 3 tablespoonfuls of tapioca in 
 some ginger wine for one hour ; then add a little sugar, 1 beaten 
 
COOKERY FOR WORKING-MEN'S WIVES. 27 
 
 egg, and some milk. Grease a dish, pour it in, and bake for 
 one hour. 
 
 Sago can be made in this way, also bread and butter pudding ; 
 using more wine, with a little water and no milk, is a nice change. 
 
 Simple trifle. — Six sponge cakes, 2 eggs, 1£ tablespoonfuls jam, 
 1£ breakfast-cupfuls milk, 1 teaspoonful sugar. 
 
 Cut sponge cakes in slices and arrange neatly in a pudding 
 dish ; pour a little milk over them, just enough to make them soft, 
 then spread the jam over. Take the eggs and separate the whites 
 from the yolks ; lay aside the whites ; beat up the yolks in a bowl. 
 Put sugar and a breakfast-cupful of milk into a small pan and 
 bring it to the boil ; then pour this over yolks, stirring all the time 
 with a fork ; return it to the pan, and stir over the fire till it 
 thickens a little (it must not boil, or the eggs will curdle), then put 
 spoonfuls lightly over the sponge cakes. Whisk up the whites 
 with a knife into a stiff broth, and lay lightly on the top. Stale 
 sponge cakes are very good for this pudding, and are to be had 
 cheaper on Saturday night. 
 
 Marmalade pudding. — One breakfast-cupful of flour, 1 break- 
 fast-cupful bread crumbs, 2 ounces suet, 1 teaspoonful baking soda, 
 1 tablespoonful of sugar, 3 tablespoonfuls marmalade, butter and 
 milk. 
 
 Chop suet fine, and put in a basin, add bread crumbs, flour, 
 sugar, soda, and marmalade ; mix with a little buttermilk till the 
 whole is wet (it should not be very moist), and beat up a little with 
 a fork ; grease a bowl, put in the pudding, and cover with a greased 
 paper ; put the bowl into a pot with an inch of boiling water in it, 
 put the lid of the pot closely on and steam for two and a half hours. 
 
 This pudding can also be made with syrup, instead of mar- 
 malade. 
 
 Christmas pies (simple).— One half pound apples, one-fourth 
 pound figs, one-fourth pound currants, one-fourth pound raisins, 
 one-fourth pound sugar, one-half ounce cinnamon, one-half ounce 
 ginger, 1 pound flour, one-fourth pound lard, 1 teaspoonful bak- 
 ing powder. 
 
 Peel and core the apples, and cut them into small dice, put 
 them in a basin with the sugar; mince the figs fine; stone and 
 mince the raisins (or use sultana raisins) ; pick and rub the cur- 
 rants very carefully with a cloth ; put all into a basin with the 
 apples and sugar, add the cinnamon and ginger (and any other 
 flavoring that is liked). Mix all well together (the mince is all the 
 better of being prepared some time before it is wanted). 
 
28 COOKERY FOR WORKING-MEN's WIVES. 
 
 For the crust, mix the flour, lard, a teaspoonful of baking pow- 
 der, and a pinch of salt, well together, then add enough cold water 
 to make a stiff paste ; roll out to about a quarter of an inch thick. 
 The pies can either be made in small tins or soup plates. Rub the 
 tins or plates well with lard, cut the pastes to the right size, put the 
 mince meat in carefully, wet round the edges, and cover the top 
 with paste, and bake in a not too quick oven. 
 
 Jam roly. — One breakfast-cup of flour, 1 breakfast-cup of bread 
 crumbs, 2 ounces suet, 1 pound jam, 1 tablespoonful of sugar, a 
 small teaspoonful of baking soda. 
 
 Put in a basin the flour, bread crumbs, suet chopped very fine, 
 soda and sugar, and mix with cold water into stiff paste, and roll 
 out into a thin sheet about one-fourth inch thick ; take a bowl and 
 grease it with dripping, line it with some of the paste, spread at the 
 foot of the bowl some jam; then lay in a layer of paste, repeating 
 layers of jam and paste, till the bowl is filled; wet the edges of the 
 last layer of paste, and turn down over it the lining of the bowl ; 
 cover the top with a greased paper, and put the bowl into a pot 
 with half an inch of boiling water in it ; put the lid of the pot 
 close on, and steam for two hours, then turn out. 
 
 This pudding is very good made with apples instead of jam. 
 
 A few hints on pudding making. — When a pudding is to be 
 boiled, see that the cloth to be used is very clean, and that it is 
 dipped in boiling water, dredged with flour, and shaken well before 
 the pudding is put into it. 
 
 If a bread pudding, it must be tied loose. If a batter one, it 
 must be tied tight. 
 
 When a shape or basin is to be used they must be well greased 
 before the pudding is put in. When it is ready care must be 
 taken in lifting it out. Allow it to stand for a few minutes before 
 unloosing the cloth. 
 
 All puddings must be boiled in plenty of water, turned fre- 
 quently, kept closely covered, and never allowed to go off the boil. 
 
 If the pudding is to be baked, the dish or pan must be also 
 greased before it is put in. Bread and custard puddings require 
 time and a moderate oven to raise them. 
 
 As a rule, steamed puddings are put in an earthenware dish, cov- 
 ered with a tight cover or greased paper, which is placed in a pan 
 of boiling water, which must not come more than three parts up 
 the sides of the pudding dish. If the water boils away, more boil- 
 ing water must be added, and it must be kept always boiling. Be 
 careful in removing the lid that no drops fall on the pudding. 
 
COOKERY FOR WORKING-MEN'S WIVES. 29 
 
 Puddings, etc., when steamed, do not require so much liquid in 
 them as when baked. The dry air of the oven dries them, steam- 
 ing keeps them moist. 
 
 Plain bread pudding. — Any odd pieces of crust or crumbs of 
 bread will make a nice pudding. To every quart allow half a tea- 
 spoonful of salt, 1 teaspoonful of grated nutmeg, 3 ounces of sugar, 
 half a pound of currants, and half an ounce of butter. 
 
 Break the bread into small pieces, and pour as much boiling 
 water over it as will soak it well. Let this stand till the water is 
 cool ; then press it out, and mash the bread with a fork until it is 
 quite free from lumps. Measure this pulp, and to every quart stir 
 in salt, nutmeg, sugar, and currants, in the above proportions; mix 
 all well together, and put into a well-buttered pie dish. Smooth 
 the surface with the back of a spoon, and place the butter in small 
 pieces over the top ; bake in a moderate oven for one and a half 
 hours, and serve very hot. Boiling milk substituted for boiling 
 water would very much improve the pudding. 
 
 Oatmeal pudding. — One-fourth pound suet chopped fine, one- 
 half pound oatmeal ; 2 onions chopped fine, a teaspoonful salt, and 
 half a teaspoonful pepper ; mix well together without water ; tie it 
 rather loosely into a floured cloth, and boil for three hours. 
 
 A cheap dish, and eaten with bread or potatoes. Good and 
 nourishing. 
 
 Suet crust for pies or puddings. — To every pound of flour 
 allow one-fourth pound beef suet, half a pint of water, half a tea- 
 spoonful of salt, and a teaspoonful of baking powder. 
 
 Free the suet from skin, chop it extremely fine, and rub it well 
 into the flour, with salt and baking powder; add the water, and 
 work the whole into a smooth paste, roll it out, and it is ready 
 for use. 
 
 The above, with the addition of treacle or fruit, and rolled up as 
 a roly-poly in a flour cloth, and boiled for three hours, is very good. 
 
 Apple sauce. — One pound of apples, peeled, cored, and cut in 
 thin slices. Stew with 1 ounce sugar, half a teacupful of water. 
 Stew till in a pulp, and serve with roast pork, etc. 
 
 Mint sauce. — Chop a good handful of green mint up fine, put 
 into bowl with a large tablespoonful of brown sugar, half a tea- 
 spoonful of salt, a quarter teaspoonful of pepper and a teacupful of 
 vinegar. Serve with cold meat or lamb. 
 
 Brown sauce. — One ounce butter, 1£ ounces flour, half a tea- 
 spoonful of salt, a quarter teaspoonful of pepper, a tablespoonful of 
 vinegar and a small onion. 
 
30 COOKERY FOR WORKING-MEN'S WIVES. 
 
 Put the flour before the fire till it is a pale brown, put the 
 butter and onion, cut fine, into the pan, let it get pale brown ; add 
 the flour made smooth in a cup of water, a little pepper, salt, 
 vinegar, and another one-half cupful of water ; boil and drain. 
 
 White sauce. — One ounce butter, 1J ounces flour, half a tea- 
 spoonful of salt, a quarter teaspoonful pepper. Mix together in a 
 pan, add the milk gradually (about two teacupfuls), let it boil, and 
 serve for fish or vegetables. For mutton sauce add to the above a 
 handful of parsley, washed well and chopped very fine. 
 
 Pudding sauce. — Two teacupfuls of milk, half a cup of sugar, 2 
 eggs, a tablespoonful of vanilla. Beat eggs to a froth with sugar. 
 Boil milk and sugar, pour over them, stirring all the time, add 
 vanilla. 
 
 Plain pudding sauce. — One tablespoonful corn flour, large 
 tablespoonful sugar, teacupful milk and 1 egg. Beat egg, sugar, 
 and corn flour, with tablespoonful of milk, very light, boil the rest 
 of the milk, pour it over the mixture, stirring all the time. 
 
 Preserved rhubarb. — Wipe the stalks of young rhubarb, cut in 
 neat pieces. To every pound of rhubarb add 1 pound of sugar and 
 the grated rind and juice of 1 lemon. Put sugar and lemon on 
 the fire to melt ; when melted add rhubarb. Boil for half an hour, 
 taking care not to break the rhubarb. Take it out carefully, put 
 it in jars, let it cool, then cover with paper, and put away for 
 winter use. 
 
 To preserve rhubarb for winter use. — Rub the rhubarb well 
 with a damp cloth to take off any sand, dust, or smoke ; when per- 
 fectly clean cut it into nice pieces about an inch long, and put 
 them into a deep earthware dish. To every 6 pounds of rhubarb 
 add 6 pounds of sugar and one-fourth pound of best whole ginger. 
 Cover the dish and let stand for two days. Then run off the syrup 
 into a preserving pan and boil it for half an hour ; then add the 
 rhubarb and boil until it is clear ; when it is transparent it is 
 done. Stir it as little as possible, so as not to break the rhubarb 
 (it looks best whole). This preserve will keep for a year. 
 
 Apple jelly. — Two pounds apples, 2 pounds rhubarb, 2 lemons, 
 and sugar. 
 
 Wipe clean and quarter the apples, remove any decayed pieces, 
 keep in the seeds. Wipe the rhubarb clean, and cut it up into 
 small pieces ; wipe and peel the lemons very thin ; put all in jelly 
 pan, and just cover with water, add the juice of the lemon, and 
 boil to a mash. Then pour into a jelly bag, and let it drain ; 
 measure the juice, and to every pint add 1 pound of sugar. Put 
 
COOKERY FOR WORKING-MEN'S WIVES. 31 
 
 the jelly pan on the fire, and bring to the boil, stirring until all 
 the sugar is melted. Let it boil for twenty-five minutes, then skim 
 and pot. 
 
 Lemonade with citric acid. — One pound sugar, 1 pint of water, 
 1 ounce citric acid, 2 teaspoonfuls essence of lemon. 
 
 Put sugar and cold water in saucepan and boil. Let it cool ; 
 then add the other ingredients, and bottle. A tablespoonful to a 
 tumbler of water. 
 
 Sherbet (a refreshing drink). — One-half pound sugar, one- 
 fourth pound tartaric acid, one-fourth pound carbonate soda, sixty 
 drops essence of lemon. 
 
 Mix sugar and essence of lemon, and dry thoroughly. Then 
 pass all through a sieve. Bottle and cork tight. For a tumbler 
 of water use a teaspoonful of the mixture. 
 
 Boston cream. — One pound brown sugar, 2c?. worth essence 
 lemon, 2 ounces tartaric acid, the white of 1 egg. 
 
 Put the sugar into 3 quarts of cold water, boil it, pour into a 
 basin, and let it cool. Add the essence of lemon, tartaric acid, and 
 the white of the egg well beaten up. Bottle. One tablespoonful of 
 this syrup to a tumbler of cold water. 
 
 Ginger wine. — One-fourth ounce essence of cayenne, one-fourth 
 ounce essence of ginger, one-half ounce tartaric acid, 1 lemon, Id. 
 worth burnt sugar, 3 pounds sugar, 3 quarts of water. 
 
 Put 3 quarts of cold water into a preserving pan, with the rinds 
 and juices of lemon, the tartaric acid and the sugar. When melted 
 take any scum off; let it boil. When cold add the essence of 
 cayenne and of ginger, and add sufficient burnt sugar to give the 
 color you wish. Bottle tight, and it will keep good for three 
 months. 
 
 Raspberry wine. — One-half ounce essence of raspberry, one- 
 fourth ounce essence of cayenne, one-half ounce tartaric acid, Id. 
 worth cochineal, 2 lemons, 4 pounds sugar and 3 quarts water. 
 
 Put on the water with the juice and rinds of lemons, sugar, and 
 tartaric acid ; let it boil ; take off all the scum. When cold, add 
 the essences, and a few drops of cochineal to give the desired color. 
 Bottle tight. 
 
 Apple and tapioca tart. — One pound apples, one-fourth pound 
 tapioca, one-fourth pound sugar, 3 cloves. 
 
 Soak the tapioca all night in cold water. Peel, core and slice 
 the apples. Put a layer of apples in a pudding dish, then one of 
 tapioca. Sprinkle in some sugar and cloves, and continue this 
 process till all is in. 
 
32 COOKERY FOR WORKING-MEN'S WIVES. 
 
 Cover : Three-fourths pound flour, 2 ounces lard, 1 teaspoonful 
 baking powder. Mix flour, lard, and baking powder, with a pinch 
 of salt, well together ; then add water to make a stiff paste, roll 
 out, cover, and bake for an hour and a half. 
 
 In the spring rhubarb is very cheap and wholesome, and may 
 be used instead of apples. 
 
 Suet can be substituted for lard or dripping, and made into a 
 roly-poly, and boiled for two hours. 
 
 BREAD, SCONES, AND CAKES. 
 
 To make bread. — Seven pounds flour, 2 ounces German yeast, 
 1 teaspoonful sugar, 1 tablespoonful salt, a little butter, and a little 
 more than a quart of water. 
 
 Mode: Take 2 tablespoonfuls of flour, the sugar and yeast, with 
 a cupful of tepid water (the water to be the heat of new milk), set 
 it near the fire to rise for half an hour. Put all the flour but one 
 handful into a basin, mix well with the salt ; if the yeast has risen 
 well, you will have light bread. Add the yeast and a quart of 
 tepid water to the flour in basin, knead it with the hand until 
 smooth ; then take the butter and rub over the dough. Cover the 
 basin with a cloth, set it near the fire, let it rise for three hours ; 
 then divide the dough into loaves, and bake for one and a half 
 hours in a moderate oven. If the oven is too cold, the bread will 
 not rise ; if too hot, it will destroy the yeast. 
 
 Wheat meal bread. — Ingredients, 2 pounds wheat meal, 2 tea- 
 spoonfuls of baking soda, 2 teaspoonfuls cream of tartar, 1 tea- 
 spoonful of salt, 1 teaspoonful of sugar, 2 teaspoonfuls dripping, 
 and not quite a quart of buttermilk. 
 
 Mode : Mix the wheat meal, the baking soda, cream of tartar, 
 salt, sugar, and dripping well together ; then stir in the buttermilk, 
 and mix quickly and thoroughly for not more than ten minutes. 
 Put into a tin and bake in rather a quick oven for one and a half 
 hours. This will make two loaves at least. 
 
 Soda bread. — Ingredients, 2 pounds flour, 2 pounds Indian 
 meal, 3 teaspoonfuls baking soda, 3 teaspoonfuls cream of tartar, 1 
 large teaspoonful of salt, 1 large teaspoonful of sugar, a little more 
 than a quart of buttermilk. 
 
 Mode : Mix all the dry ingredients well together, then stir in the 
 buttermilk ; mix well and divide it into three or more loaves, 
 and bake in a tin in a rather quick oven ; time, one hour. Very 
 wholesome. 
 
 Soda scones. — One-fourth stone flour, large teaspoonful baking 
 
COOKERY FOR WORKING-MEN'S WIVES. 33 
 
 soda, one teaspoonful cream of tartar, buttermilk, and a small tea- 
 spoonful of salt. 
 
 Mix the dry ingredients together thoroughly and lightly ; add 
 the buttermilk to make the dough, and divide into from four to 
 six pieces. Sprinkle a little flour on the baking board, and roll 
 out the dough with rolling pin to about a quarter of an inch thick. 
 Cut in four and bake on a hot griddle till of a pale brown ; then 
 turn and bake the other side the same. 
 
 Steamed brown bread. — One pound Indian meal, half a cup of 
 treacle, salt, 1 teaspoonful baking soda, and 1 teaspoonful cream 
 of tartar. 
 
 Mode : Mix meal, treacle, a pinch of salt, baking soda, and 
 cream of tartar well together ; then add enough buttermilk to 
 make a firm dough ; mix quickly, and put into steamer or basin, 
 and steam in fast boiling water for four hours. 
 
 Baked brown bread. — One pound wheat meal, 1 pound Indian 
 corn meal, half a cup of treacle, salt, 1 egg, 2 teaspoonfuls of baking 
 soda, 2 teaspoonfuls of cream of tartar, milk or water. 
 
 Mode : Mix wheat meal, Indian meal, half teaspoonful salt, 
 baking soda, cream of tartar well together ; warm the treacle and 
 add it, with the milk (or water), to the dry ingredients; put in 
 floured tin, and bake five hours in a moderate oven. 
 
 Oat cakes. — Mode: Put 1 pound of oatmeal into a basin, a 
 very small pinch of baking soda, and a small teacupful of tepid 
 water ; mix well. Spread some dry meal on the baking board, lay 
 the dough on it and knead with knuckles till you have it half the 
 size wanted. Roll out smooth, and finish with rolling-pin ; it 
 should be very thin. Cut in three, and rub well with dry meal on 
 both sides ; put them on the griddle. The fire must not be too 
 quick ; when quite dry (not brown), take them from the griddle, 
 and toast the other side before the fire till crisp. One teaspoonful 
 of melted dripping is thought by some to be an improvement. 
 
 Wheaten meal scones. — One pound wheat meal, 1 pound flour, 
 teaspoonful baking soda, teaspoonful cream of tartar, teaspoonful 
 dripping, half teaspoonful salt, and a little buttermilk. 
 
 Mode: Mix the meal, flour, baking soda, cream of tartar, 
 dripping, and salt well together ; then add the buttermilk to make 
 a light dough ; divide, and roll out to the thickness of a quarter an 
 inch, and bake on not too hot a griddle. 
 
 Rice scones. — One pound rice, one-fourth pound flour, 1* tea- 
 spoonful sugar, and half teaspoonful salt. 
 
 Put the rice, sugar, and salt into a saucepan, with 1 quart 
 
34 COOKERY FOR WORKING-MEN'S WIVES. 
 
 water, and let it come to the boil. Then set it to the side of the 
 fire, and let it steam for two hours with the lid close till all the 
 water has been absorbed and the rice has become soft; then 
 sprinkle the flour on the baking board and turn the rice out on 
 it. Let it stand till cool ; then divide into six parts, and roll 
 out very thin. Cut each part in three, and bake on not too hot a 
 griddle. 
 
 Potato scones. — Potatoes, flour, and salt. 
 
 Take any boiled potatoes left from the dinner ; bruise them nice 
 and smooth on the table or baking board ; add salt to season ; then 
 shake some flour over them or work it in, roll out very thin, prick 
 with a fork, and cut in three. Bake on not too hot a griddle. 
 
 Scalded scones. — One pound flour, one-half teaspoonful salt. 
 
 Mix the flour and salt together, and add boiling water enough 
 to make a good, firm dough; then divide it, and roll out very thin 
 on the baking board sprinkled with flour. Cut in three, and bake 
 on not too hot a griddle. 
 
 Indian meal and flour scones. — One pound Indian meal, 1 
 pound flour, 1 tablespoonful treacle, 1 teaspoonful baking soda, 
 1 teaspoonful cream of tartar, half a teaspoonful salt, and butter- 
 milk. 
 
 Mix all together, and then add enough buttermilk to make a 
 nice, soft dough ; divide it, and roll out each piece into about a 
 fourth of an inch thick. Cut in four, and bake on not too hot 
 a griddle. 
 
 Barley meal scones. — Two pounds barley meal, three-fourths 
 teaspoonful baking soda, three-fourths teaspoonful cream of tartar, 
 half a teaspoonful salt, and buttermilk. 
 
 Mix, and add enough buttermilk to make a nice, soft dough ; 
 then sprinkle a little meal on the baking board, and roll out to a 
 fourth of an inch thick. Cut in three, and bake on not too hot 
 a griddle. 
 
 Crullers. — One and one-half pounds flour, one-half pound sugar, 
 one-fourth pound butter, 2 eggs, 2 teaspoonfuls baking powder, 
 milk, and lemon. 
 
 Mode : Butter and sugar, beat to a cream, add flour and milk 
 alternately till all are in ; beat up the eggs very lightly ; grate the 
 rind of the lemon into the flour, and add the juice ; then put in 
 baking powder, mix well, roll out to a quarter of an inch thick, 
 divide into small rounds, cutting center out of each to form rings. 
 Fry in hot fat a light brown. The quantities given will make 
 eighty-five crullers. 
 
COOKERY FOR WORKING-MEN'S WIVES. 35 
 
 Cocoanut cake. — One-half pound sugar, 1 pound flour, one- 
 fourth pound butter, milk, 1 cocoanut, 2 eggs, and 1 large tea- 
 spoonful baking powder. 
 
 Mode : Grate cocoanut. Beat butter and sugar to a cream, beat 
 the eggs very light, and by degrees add the milk and flour ; then 
 cocoanut and baking powder, and a pinch of salt. Bake in a tin 
 or mold for two hours. 
 
 Small cocoanut cakes (good for children). — One cocoanut, 1 
 egg, half a gill milk, one-fourth pound sugar, one-fourth pound 
 flour, half a teaspoonful of baking powder, and 1 tablespoonful of 
 corn flour. 
 
 Mode : Mix corn flour, sugar, baking powder and flour well to- 
 gether ; add milk and cocoanut grated, beat up the egg well, and 
 add. Divide the mixture, and work it with your hands into small 
 cones or drops. Bake on buttered paper in a quick oven. 
 
 Ginger bread. — One pound flour, one-half pound treacle, one-half 
 pound sugar, one-half pound lard ; 3 eggs, a large teaspoonful of gin- 
 ger, a teaspoonful of cinnamon, half teaspoonful cloves, 2 teaspoon- 
 fuls of baking powder, half a nutmeg grated, a little salt, and milk. 
 
 Mode : Melt the lard, sugar and treacle in a saucepan. Beat 
 up the eggs well, mix the flour, baking powder, spice, and a pinch 
 of salt well together ; add the melted lard, sugar, treacle, and eggs. 
 Use a little milk to make a soft batter, and bake in a moderate 
 oven one and a half hours. Fruit can be added to this cake — 
 raisins, currants, or almonds — which will make it richer. 
 
 Rough robin. — One and one-half pounds flour, one-half pound 
 rice flour, one-half pound lard or butter, one-half pound sugar, 1 
 pound currants, 1 pound sultana raisins, 2 teaspoonfuls baking 
 powder, 1 teaspoonful ground caraways, 1 teaspoonful cinnamon, 
 and a little salt. 
 
 Mode: Mix lard, flour, sugar, baking powder, spices, and a 
 pinch of salt well together, and beat well. Then add fruit. Mix 
 with buttermilk to make a stiff batter. Bake for two hours. 
 
 Rice cake. — One pound flour, one-half pound rice, one-half 
 pound sugar, one-half pound butter, 4 eggs, 2 teaspoonfuls of 
 baking powder, 1 teaspoonful essence of vanilla, salt and milk. 
 
 Mode : Beat butter to a cream, add the yolks of the eggs and 
 the sugar ; beat very lightly. Then add the flour (after being well 
 dried before the fire or in the oven), baking powder, pinch of salt, 
 vanilla, and sufficient milk to make a nice, thick batter. Beat up 
 the whites of the eggs to a stiff froth, and add them last. Mix all 
 very lightly, and bake for two hours in a moderate oven. 
 
36 COOKERY FOR WORKING-MEN'S WIVES. 
 
 Seed cake. — One pound flour, one-half pound sugar, one-half 
 pound butter, 3 eggs, 2 spoonfuls caraways, milk, and a teaspoonful 
 baking powder. 
 
 Mode : Mix butter to a cream, add yolks of eggs, sugar and 
 flour (well dried), baking powder, seeds, pinch of salt, and milk to 
 make a stiff batter. Beat whites of eggs to a stiff froth, and add 
 them last. Stir very lightly, and bake one and a half hours. 
 
 Sultana cake. — One pound flour, one-half pound sugar, one- 
 half pound lard, 3 eggs, 1 pound sultana raisins, the rind of a 
 lemon grated, 1 large teaspoonful baking powder, salt and milk. 
 
 Mode : Mix the lard, flour, yolks of eggs, baking powder, pinch 
 of salt, sugar, and raisins well together ; and add enough milk to 
 make a stiff batter. Beat the whites of eggs to a stiff froth and 
 add, mix in very lightly, and bake for one and a half hours. 
 
 French cake. — One pound flour, three-fourths pound sugar, one- 
 fourth pound butter, 2 eggs, milk, large teaspoonful baking pow- 
 der, and salt. 
 
 Mode : Beat butter and eggs to a cream ; add the sugar and 
 flour by degrees, and mix with a little milk to a stiff batter, or soft 
 dough. Add the salt and baking powder last ; mix all well, and 
 bake in a moderate oven one and a half hours. 
 
 Pancakes. — One pound flour, fourth pound sugar, one egg, a 
 teaspoonful carbonate of soda, a teaspoonful cream of tartar, 
 buttermilk. 
 
 Mode : Beat sugar and egg very lightly, mix in by degrees the 
 flour and milk, work well, add soda and cream of tartar last. Take 
 a little dripping in a piece of clean muslin, rub over the griddle ; 
 drop batter in spoonfuls. When one side is done turn them. 
 
 Pancakes. — Rub 1 pound of flour, 2 ounces dripping, teaspoon- 
 ful carbonate of soda, teaspoonful cream of tartar, one-fourth pound 
 sugar, all well together. Add buttermilk to make a soft batter. 
 Rub the griddle over with dripping, and put a spoonful on for 
 each pancake. When one side is done turn. Can be flavored with 
 anything that is liked, or currants may be added. 
 
 SICK-ROOM COOKERY. 
 
 Mustard Poultices. — Dry mustard, cold water. 
 
 Mix enough cold water with the mustard to make it into a 
 thick paste ; when quite smooth spread it upon a piece of thin old 
 linen, or cotton ; sew it round so as to form a bag. Be careful not 
 to make the poultice larger than required ; hold it to the fire for a 
 few minutes, so as not to chill your patient ; time, from fifteen to 
 
COOKERY FOR WORKING-MEN'S WIVES. 37 
 
 thirty minutes ; have ready a piece of clean soft cotton, or a piece 
 of clean wadding, and when you take off the mustard poultice, put 
 on the wadding or the cotton. 
 
 Bread and milk poultice. — Stale bread, cold milk. 
 
 Boil bread with enough milk to make a thick pulp ; spread it 
 on a piece of soft cotton, and apply it very hot. This poultice is 
 often applied without a cloth between it and the affected part, but 
 poultices put into a bag are cleaner and easier rewarmed. Bread 
 poultices are cleansing and soothing. 
 
 Linseed meal poultices. — Linseed meal, boiling water. • 
 
 Put sufficient meal to make the poultice the size required into a 
 hot bowl, and pour on boiling water enough to make a soft paste ; 
 beat quickly for three minutes, or till it looks oily. Have ready a 
 flannel, or cotton bag, the size required ; pour in the paste, sew up 
 the mouth of the bag quickly. Apply the poultice to the affected 
 part as hot as can be borne. 
 
 If ordered with mustard, mix a tablespoonful of dry mustard 
 with the meal. Good for inflammation. 
 
 Fomentation of camomile flowers. — Two ounces camomile 
 flowers. 
 
 Put into a jar with 2 teacupfuls of water, cover jar very close, 
 let it come to the boil, and infuse for fifteen minutes, keeping lid 
 close on jar all the time; strain off the hot liquor, keep it hot, dip 
 pieces of flannel into it, and apply externally to the part affected. 
 Good to allay swelling and inflammation. 
 
 Bran poultice. — Make it like porridge, and put it into a bag. 
 Be sure not to make it so soft that any water will trickle down 
 to annoy the patient. 
 
 Linseed or flaxseed jelly for a cough. — One pound linseed, 1 
 large lemon, one-fourth pound raisins, one-half pound sugar. 
 
 Boil the linseed in 2 quarts of water, then let it simmer for 
 three hours ; strain ; return to the pot with raisins and pulp of 
 lemon, and simmer, without boiling, one hour ; strain again, add 
 the sugar. Take a teaspoonful (two or three times a day). This 
 is very good. 
 
 Gruel. — Two tablespoonfuls of oatmeal, 2 cups of cold water, 
 half teaspoonful sugar, pinch of salt. 
 
 Put the oatmeal into a bowl with the cold water, let it stand for 
 fifteen minutes ; then with a spoon press all the water from the oat- 
 meal, and pour into the pan, leaving the meal as dry as possible ; 
 put the pan on the fire, and stir it till it boils ; then simmer for 
 ten minutes, add the sugar, and serve hot. 
 
38 COOKERY FOR WORKING-MEN'S WIVES. 
 
 Some prefer gruel without sugar, and some with milk instead of 
 water, or a little butter and a scrape of nutmeg. 
 
 Barley water. — Two tablespoonfuls of barley, 2 quarts of water, 
 1 tablespoonful of sugar. 
 
 Wash the barley well ; put the barley and water into a sauce- 
 pan and bring it to the boil ; then boil very slowly for two hours, 
 strain it, add sugar, and let it cool. Barley water is very cooling 
 and nourishing. The barley may afterwards be used for a pudding, 
 or put into soup. 
 
 Beef tea. — One-half pound gravy beef, 2 gills water. 
 
 Cut the beef very small; put it into a jar, sprinkle a very little 
 salt over it to draw out the juice of the meat quickly, add the 
 water, cover the jar with paper twisted close over it ; let it stand 
 for half an hour; place the jar in a pan of boiling water; keep it 
 boiling for half an hour, and you will have good, nutritious beef 
 tea, easily digested by an invalid. 
 
 Veal tea. — One pound veal, 1 large cup of water. 
 
 Cut the veal up very small, sprinkle a very little salt over it ; 
 put it into a jar, add the water, cover closely with paper ; let it 
 stand for half an hour; place the jar in a saucepan of boiling 
 water, and let it boil for two hours. 
 
 Suet or milk porridge for invalids. — One tablespoonful suet, 2 
 tablespoonfuls flour, 1 teacup of milk, a little salt. 
 
 Mince the suet very fine; mix milk and flour till smooth, then 
 put into a pan ; add suet and a pinch of salt ; boil very gently for 
 ten minutes, and serve hot. This is very good and nourishing, 
 especially for those who can not take cod liver oil. 
 
 Fish for an invalid. — One small fish, a small sprig of parsley, 
 1 tablespoonful of milk. 
 
 Get a nice, fresh white fish ; clean it well ; put it into a small 
 jelly jar with the milk and parsley well washed, cover very closely 
 with paper, and set it in a saucepan of boiling water at the side of 
 the fire for half an hour. This is a very light way of cooking fish 
 for an invalid. It can be skinned and boned if preferred. 
 
 Egg with tea, coffee, cocoa, or milk. — Break the egg into a tea- 
 cup, beat with a fork till well mixed ; pour in the tea, coffee, cocoa, 
 or milk, gradually stirring all the time. This is very nourishing, 
 and good in cases of exhaustion from overwork or strain. 
 
 Lemonade. — One lemon, a large cup of boiling water. 
 
 Roll the lemon on the table to soften it ; pare the rind very 
 thin (for the white part is very bitter), squeeze the juice into a jug, 
 taking care not to let any pips in, as they are too bitter, add the 
 
COOKERY FOR WORKING-MEN's WIVES. 39 
 
 lemon rind and the boiling water, cover the jug; let it stand till 
 cold, strain and use. Very cooling. 
 
 For a pleasant drink add a teaspoonful of sugar ; but not in 
 cases of sickness. 
 
 Breadberry, or toast water. — One slice bread, a large cup of 
 boiling water. 
 
 Toast the bread on both sides till quite dry and a nice brown, 
 but not burnt; break it, and put it in a jug, pour the boiling water 
 over it, and cover ; let it stand till cold, and strain. Cooling. 
 
 Koumiss, or milk wine. — One quart buttermilk, 2 quarts sweet 
 milk, 4 teaspoonfuls sugar. 
 
 Mix the buttermilk and sweet milk together, add the sugar, and 
 stir till melted. Let it stand near the kitchen fire for twelve hours 
 covered with a cloth, then bottle. As it is an effervescing drink, 
 the cork must be tied down and the bottles kept on their sides. 
 When the koumiss is opened it should be used. 
 
 ROASTING. 
 
 To ascertain the length of time required for roasting, weigh the 
 meat, and allow a quarter of an hour to every pound, and one- 
 quarter of an hour over. If, however, the piece of meat is very 
 thick, allow half an hour over. Young and white meat (veal, 
 lamb, pork,) requires twenty minutes to each pound, and twenty 
 minutes over. They are unwholesome when underdone. 
 
 Before beginning to roast sweep up the hearth and make up a 
 large fire in a well-polished fireplace an hour before it is wanted, 
 so as to have it bright and glowing. Do not let the fire go down 
 while the meat is roasting; add small pieces of coal or large 
 cinders occasionally so as to keep it up. Hang the meat, by the 
 small end, to the hook of the jack. When there is no jack the 
 meat may be hooked to a skein of twisted worsted, suspended from 
 a hook projected from the mantel shelf. Wind up the jack, or 
 twist the worsted, so as to make it spin slowly. Place the dripping- 
 pan under the joint. If you have a meat screen, see that it is 
 bright (so as to throw back the heat upon the joint), and place it 
 before the fire. Meat should be placed for the first ten minutes as 
 near the fire as possible, without scorching ; the great heat hardens 
 the outside, and keeps in the juices. Baste it as soon as the 
 fat melts. Basting prevents the meat from becoming dry and 
 scorched. Then withdraw the meat 18 or 20 inches from the fire, 
 and baste it very frequently while roasting with the dripping pro- 
 duced by the melting of the fat. If the meat is lean it must be 
 
40 COOKERY FOR WORKING-MEN'S WIVES. 
 
 basted with dripping melted for the purpose. The meat may be 
 dredged with flour a quarter of an hour before it is quite ready, to 
 make it browner and to thicken the gravy a little. When it is 
 ready and placed on the ashet, sprinkle it with a little salt. Before 
 making sauce of the brown gravy pour away the dripping from 
 the dripping-pan (keep this dripping for other purposes) ; add a 
 little boiling water to the brown gravy left in the pan ; mix well ; 
 add a little salt, and pour it round the roast, not over, or it will 
 sodden the meat. 
 
 To roast meat in the oven. — Place the meat in a baking tin, in 
 a very hot part of the oven, for five minutes, to harden the outside 
 and keep in the juice. Baste it as soon as the fat melts ; then re- 
 move it to a cooler part. Place beside it a cup, or basin, of water 
 to keep the air of the oven moist without cooling it. Baste the 
 meat frequently. For the length of time required, see preceding 
 directions. 
 
 All ovens in which meat is cooked should be properly ven- 
 tilated, in order to allow the escape of an injurious vapor produced 
 by meat when cooked in a close oven. Meat roasted in the oven 
 is not considered so digestible as when roasted before the fire. 
 
 Roasting in the pot or saucepan. — This way of roasting is espe- 
 cially suitable for small pieces of meat, and is far more economical, 
 because of the small quantity of fuel required. Melt and heat a 
 tablespoonful of dripping in a pot. Brown all sides of the meat in 
 this, so as to harden the outside and keep in the juices. Then 
 draw the pot to the side of the fire and let the meat cook slowly 
 with the lid on, basting it frequently. Time required, same as in 
 previous directions. 
 
 FRYING. 
 
 To fry a steak. — Having got your steak, which must not be 
 thinner than half an inch, and not thicker than an inch, take the 
 suet, which is always given with the steak, chop it fine ; see that 
 your pan is perfectly clean and dry. Place the pan on the fire 
 with the suet; let it remain until the suet is melted and rather 
 hot. Take hold of the steak at one end with a fork, dip it in the 
 pan, and keep it for two minutes; then turn the other side for two 
 or three minutes, according to the heat of the fire; then turn it. 
 It will take about twelve minutes to cook, and requires to be 
 turned on each side three times during the cooking. Take care 
 that the pan is not too hot, or it will burn the gravy, and perhaps 
 the meat, and lose all the nutriment; you must not leave the pan, 
 
COOKERY FOR WORKING-MEN'S WIVES. 41 
 
 but carefully watch it all the time. If not turned very often it 
 will be noticed that the gravy will come out on the upper surface 
 of the meat, which in turning over will go into the pan and be 
 lost, instead of remaining in the meat. Always, in lifting, insert 
 the fork in the fat. Serve on hot plates with salt, pepper, and the 
 gravy round it. 
 
 To fry a mutton chop. — Get some nice loin chops, cut the same 
 thickness all through. Have your frying-pan very clean; put in 
 a little dripping or lard ; let it get rather hot. As soon as it begins 
 to smoke take the chop with a fork by the small end and dip it in 
 the fat for a minute; then turn it and let it fry for three minutes ; 
 you can turn it several times, it will take ten minutes to cook a 
 chop an inch thick with a good, clear fire. Add salt and pepper; 
 have a nice hot plate, and lift carefully, always putting the fork in 
 fat. Pour the gravy round it. 
 
 To broil a rump steak. — Get your steak three-quarters of an 
 inch thick (if it should be cut rather thicker in one part than 
 another, beat it well with a chopper). Before cooking a steak stir 
 up the fire (say half an hour before you intend to use it) ; clear 
 away the ashes ; stir all the dead cinders from the bottom, and in 
 a few minutes you will have a clear fire fit for the use of the grid- 
 iron. Place your gridiron, with the steak, about 5 inches above 
 the fire, and keep constantly turning the steak, to keep the gravy 
 in. Put the fork, not into the lean part, but into the fat to turn 
 it. One pound of steak three-quarters of an inch thick will take 
 about twelve or fifteen minutes to cook with a nice clear fire. 
 Serve hot on a hot plate. 
 
 WASTE IN COOKING. 
 
 The following table shows how much is wasted in some of the 
 different ways of cooking : 
 
 Four pounds of beef, in boiling or stewing, wastes about 1 
 pound of its substance ; but you have it all in the broth or gravy, 
 if you have kept the pot closely covered. 
 
 In baking 1£ pounds is almost entirely lost, unless you have 
 plenty of vegetables in the dripping-pan to absorb and preserve it. 
 
 In roasting before the fire you lose nearly 1J pounds. Do not 
 think you save the waste in the shape of dripping. It is poor 
 economy to buy fat at the price of meat merely for the pleasure of 
 frying it out. 
 
42 HINTS ON WASHING, ETC. 
 
 GENERAL HINTS. 
 
 It is very desirable that all cooked food should be taken hot. 
 When cold food is taken it reduces the temperature of the stomach ; 
 and both the nerves and vessels of the stomach are taxed, in order 
 to bring the temperature of the food thus taken up to that of the 
 human body. So in taking hot soup, tea, coffee, or cocoa we pre- 
 vent this tax upon the internal organs. When people have been 
 overexerted or had a long fast it is better for them to have a little 
 hot soup or a cup of cocoa, and wait for half an hour before they 
 take their dinner ; by that time they are rested, the hot soup or 
 cocoa has refreshed and invigorated the stomach as no wine or 
 spirit could have done. 
 
 Before beginning to cook be careful to see that you have a clear 
 fire in a clean grate, and that your pots and pans are thoroughly 
 clean. To clean pots, first clean the inside out well with pot-range, 
 then wash them both inside and out with hot water and some 
 washing soda ; then take a cloth, with a little soap rubbed on it, 
 dip it in fine ashes, with this rub the inside of the pot till it is 
 quite clean, then wash it with warm water and dry. Do the lid in 
 the same way. 
 
 Fish, if at all plentiful, is always cheaper on Thursdays, Fridays, 
 and Saturdays, and can be had at the time the shops close at less 
 than half price, if they have any over. For those who study 
 economy this is worth remembering, as they can thus provide a 
 good, cheap dinner for the next day. 
 
 Pieces of dry cheese, which the grocers are glad to get rid of 
 very cheap, do excellently for cooking and grating. 
 
 Soap parings in the same way can be got very much cheaper, 
 and are quite as good for boiling down for washing purposes. 
 
 HINTS ON WASHING, ETC. 
 
 Washing is always best done early in the week, say Tuesday ; 
 then you have the week before you to dry, etc. Mend what re- 
 quires to be mended the day before. Soak your things before 
 washing; if this is done it saves a great deal of trouble and hard 
 rubbing. Boil the soap, and mix a handful of boiled soap to every 
 gallon of hot water, with a little soda or borax (borax is better for 
 the fine things). Into this put the shirts and linen, collars, etc., to 
 soak all night. Bed and table linen can either be soaked in cold 
 
HINTS ON WASHING, ETC. 43 
 
 water or laid aside till its turn comes. Curtains or window blinds 
 should always be soaked in cold water to draw out the smoke. 
 
 Flannels should be well shaken, to free them from dust, and put 
 together by themselves. 
 
 Begin your washing as early as possible in the morning. First 
 light your boiler fire and have plenty of hot water. If it is fine, 
 wash your flannels first. Add a little hot water to the soaked 
 things, taking the best things first. Wash them out carefully, re- 
 moving all stains. Then put them into another tub with warm 
 water and melted soap, and wash them again ; and, as they are 
 finished, drop them into a tub of cold water, and let them lie in it 
 for a while. 
 
 Fill up the boiler with cold water, put into it a handful of 
 melted soap, 1 teaspoonful of borax to the gallon of water. Wring 
 the clothes out of the cold water, put them in the boiler, put on the 
 lid, and let them boil gently for a quarter of an hour. Then take 
 them out, add more water, soap, and borax, and put in the next 
 quantity. Pour some cold water on the boiled clothes, wash them 
 and rinse them out, then blue them. Put a little water in the tub 
 and tinge it well with blue. Do not allow things to lie in blue 
 water, but just dip each article in separately, and wring them out. 
 When all are finished hang them out to dry. 
 
 If possible, bleach your clothes on grass after boiling ; but where 
 this can not be done it is yet possible, with care, to keep your linen 
 white and clear. 
 
 Laces and muslin should not be rubbed, but squeezed with the 
 hands in melted soap and warm water. Be careful, in boiling 
 them, to tie them up in a handkerchief to prevent their being 
 torn. 
 
 In washing flannels (notice particularly), to keep them a good 
 color and to prevent their shrinking, get from the grocer 1 or 2 
 pounds (according to the size of your washing) of soap parings, 
 which you will get cheap; for 1 pound of soap parings put 3 
 quarts of water ; boil to a jelly, and with this wash your flannels. 
 Be sure you have plenty of water warm, not too hot. Put in a 
 handful of your soap jelly, and mix thoroughly in the water ; then 
 take the flannels, one at a time, shake all dust out of them, then 
 sluice the articles up and down well ; rub as little as possible, for 
 rubbing knots the little loops of wool together and thickens the 
 flannel; wring them in a machine, if you have one, if not, squeeze 
 them well. Dry in the open air, if weather permits, as quickly 
 as possible. 
 
44 HINTS ON WASHING, ETC. 
 
 In washing scarlet or the blue flannel, put one tablespoonful 
 spirits ammonia in the rinsing water. 
 
 For other woolen articles, such as children's dresses, shawls, etc., 
 where there are green or other fancy colors, add to your soap jelly 
 one-half gill of spirits of turpentine, and a tablespoonful of spirits 
 of hartshorn ; then thoroughly wash as quickly as possibly ; rinse 
 in cold water with a little salt in it, and dry quickly. If this is 
 done carefully, the colors will remain quite fresh. 
 
 For prints. — Never rub them with soap. Boil the soap as for 
 flannel, add to water, and wash as quickly as possible ; then in the 
 rinsing water put a few drops of vitriol, just sufficient to make it 
 taste a little tart ; this will fasten all colors except black, but black 
 fades. For black prints better use salt or a little spirits of turpen- 
 tine in the rinsing water. 
 
 To make hot water starch. — Take a clean basin, and mix to 1 
 large tablespoonful of starch, 1 teaspoonful spirits of turpentine, 1 
 teaspoonful spirits of ammonia, with only enough cold water to 
 make into a smooth paste ; then pour boiling water (it must be 
 boiling) over it, stirring all the time till it is quite transparent. 
 
 To make cold water starch. — To a large tablespoonful of starch 
 put half a teaspoonful borax, half a teaspoonful spirits of turpen- 
 tine, mix with a little cold water to a paste ; then add cold water 
 to make the starch to the thickness of cream ; stir well, and put in 
 the things ; if the things to be starched are dry, you will have to 
 make the starch thinner. 
 
 To starch and iron a shirt. — The linen should be rather damp ; 
 dip the front, collar, and cuffs of shirt into the starch, squeeze them 
 well out, and roll up tight for some hours ; then shake out and 
 pull them quite straight, leaving no creases; rub them over with a 
 piece of soft cloth. Fold the skirt straight down the back. Iron 
 all the unstarched part first, then the cuffs, then the band. To 
 gloss the front place a smooth board, covered with flannel, inside 
 the breast, rub over the front of the shirt with a damp cloth and 
 iron (with the heel of the iron) very nicely till quite dry and 
 glossy. 
 
 In ironing be careful always to rub the iron over something 
 of little value first ; this will prevent the scorching and smearing 
 of many articles. 
 
 To wash clothes with paraffine oil. — To every 8 gallons of cold 
 water put one-fourth pound soap, shred fine, 1J tablespoonfuls of 
 paraffine oil, into a boiler ; put in the clothes, let them come to 
 the boil, keep the lid close on boiler, and steam for half an hour; 
 
SANITARY HINTS. 45 
 
 take out the clothes, rub any parts not quite clean, and rinse in 
 plenty of cold water. 
 
 To wash clothes in paraffine soap. — Cut down one-half pound 
 paraffine soap, and put it into a boiler of water to melt. Rub the 
 clothes well out of the soda water, in which they have previously 
 been soaked, put them into a boiler and let them boil for half an 
 hour, then put them into a tub with plenty of cold water ; wash 
 them thoroughly, then rinse in blue water, and dry. 
 
 SANITARY HINTS. 
 
 (1) Remember that pure air is food, and that polluted air is 
 poison. 
 
 (2) Never allow the air to stagnate in your rooms or houses. 
 
 (3) Provide for the constant ventilation of your rooms. One of 
 the best ways of doing this is keeping the window a little down 
 from the top.. 
 
 (4) Keep the vent always open. 
 
 (5) Thoroughly air all sleeping apartments, beds, and bed 
 clothes during the day. 
 
 (6) Do not use, for drinking or cooking, water which has long 
 lain stagnant in cisterns or vessels. 
 
 (7) See that the water cistern is cleaned out regularly, say every 
 month or two. 
 
 (8) See that there is no connection between the water cistern 
 and the drain, and that the waste goes to the outside of the house. 
 
 (9) Do everything in your power to keep closets and sinks 
 cleanly and sweet. 
 
 (10) See that the private drains from closets are ventilated by 
 pipe opening at the roof. 
 
 (11) See that the private drains from closet and sinks are properly 
 trapped, in order that the poisonous gases from the sewers may not 
 get into the house. 
 
 (12) The neglect of this precaution is a fruitful cause for many 
 of the worst diseases, such as diphtheria, typhoid fever, etc. 
 
 (13) When you need to use disinfectants, as after fever, etc., re- 
 member that they do not radically cure the evil. The only remedy 
 is the removal of the causes of impure air or water which has pro- 
 duced the evil. 
 
 (14) Avoid the use of covered (or " press") beds, the most whole- 
 some being a plain iron bed without any curtains. 
 
46 HINTS ON WHAT TO DO BEFORE THE DOCTOR COMES. 
 
 (15) In cases of sickness all utensils, etc., should be kept scrupu- 
 lously clean, and the precautions suggested above as to main- 
 taining a supply of pure air should be observed with redoubled 
 vigilance. 
 
 HINTS ON WHAT TO DO BEFORE THE DOCTOR COMES. 
 
 Croup. — Croup, or inflammatory sore throat, is caused by ex- 
 posure to cold, damp air, or sudden change of weather. The signs 
 are hoarseness and noisy breathing. Give the child a teaspoonful 
 of ipecacuanha wine. If vomiting does not soon follow, give half 
 the quantity. Keep the child in bed. Put a brick into the fire 
 until it is quite hot; place a bucket of water at the bedside; put 
 the hot brick into it, which will raise a large quantity of warm 
 vapor, which the child will breathe. Apply a warm poultice 
 to the throat and use warm fomentations. Milk is the best 
 diet. If the above does not relieve, send for medical advice 
 without delay. 
 
 A very good and simple remedy for croup is a teaspoonful of 
 powdered alum and 2 teaspoonfuls of sugar ; mix with a little 
 water and give it, as quickly as possible, a little at a time, and in- 
 stant relief will be given. 
 
 Diphtheria. — What goes by the popular name of croup is, in a 
 great many instances, really diphtheria, which is a contagious 
 general disease of great danger. The chief characteristic is the 
 formation of a thick, tough, false membrane on the palate, tonsils, 
 and back of the throat, spreading downwards into the windpipe. 
 The signs are great loss of strength (never absent), the formation 
 of the above-named membrane, sometimes high fever, as often no 
 rise in the temperature. Sometimes eruptions in the skin appear. 
 Whenever the above signs can be traced get medical advice with- 
 out a moment's delay. 
 
 Common cold. — In the case of a child, confine the child to one 
 room, or, if at all feverish, to bed. Apply a warm poultice to chest, 
 and give 10 drops of ipecacuanha wine every hour or two till 
 patient perspires and feels a little sick. In the case of a grown-up 
 person, confine to house and keep patient warm. Mix 30 drops 
 antimonial wine, 80 grains of citrate of potash, 3 teaspoonfuls of 
 syrup, or a little sugar, in 4 ounces of water (an ounce is 2 tablespoon- 
 fuls). Give an ounce of this every three or four hours. If the cough 
 lingers, a teaspoonful of paregoric, with 20 drops of ipecacuanha 
 wine in a little water, should be given at bedtime. 
 
HINTS ON WHAT TO DO BEFORE THE DOCTOR COMES. 47 
 
 Useful homely recipe for a cold and cough. — One ounce Span- 
 ish juice, 2 ounces honey, one-half pound treacle, Id worth lauda- 
 num, Id. worth oil of peppermint, 1 pint of water. 
 
 Boil down 1 pint of water, with the Spanish juice, honey, and 
 treacle in it, to a gill ; let it get cold, and add laudanum and oil of 
 peppermint. Bottle tight, and shake the bottle before using. 
 Dose for an adult, a tablespoonful night and morning. 
 
 Fainting. — At once make patient lie down, with the head quite 
 low. Loosen articles of dress. Let patient have plenty of air, and 
 keep people from crowding round. Apply smelling salts, cau- 
 tiously, to nose. Sprinkle face with a little cold water smartly. If 
 faint continues long, or feet and hands are cold, apply hot bottles, 
 and when patient can swallow give a teaspoonful of sal volatile in 
 water, or a little spirits in water. 
 
 Fits. — This means either apoplexy or epilepsy. Apoplexy is 
 attended with insensibility. The patient falls, generally, but not 
 always, grows purple in the face, and breathes in a snoring man- 
 ner. There is paralysis of one side, and the mouth is drawn to 
 one side. Place patient in bed, with head raised. If hot, apply 
 cold water to head, and send for doctor. 
 
 In epilepsy patient usually gives a scream, becomes deadly pale, 
 falls on his face, becomes convulsed, and then profoundly insen- 
 sible. While in this state all that need be done is to loosen articles 
 of dress and keep patient quiet and beyond danger of hurting 
 himself until sensibility returns. It is then a case for medical 
 treatment. 
 
 Choking. — Choking arises from food, or fluids, or other substances 
 sticking in the throat or passing into the air passages. In bad 
 choking, where the patient suddenly turns dark in the face, etc., no 
 time is to be lost. Open the mouth and push your forefinger in a 
 determined way over the tongue, right back, and try to hook away 
 or push aside the hindrance. If this does not succeed, you may, by 
 pressing the hinder portion of the tongue, bring on vomiting, and 
 so secure relief. A good plan is sometimes tried with children, 
 viz, that of pressing the chest and stomach against something 
 hard, as a table or a chair, then slapping or thumping the back 
 between the shoulder blades. In this way air is driven from the 
 lungs through the windpipe so forcibly as often to expel the ob- 
 stacle. When the obstruction consists of a coin, as often in the 
 case of children, a good plan is at once to take the child up by the 
 heels and at the same time give it a shake, or slap its back. Fish 
 bones can sometimes be got rid of by swallowing a mouthful of 
 
 0? TH3S v 
 
 7BR3IT7S 
 
 ^CiTCftf^ 
 
48 HINTS ON WHAT TO DO BEFORE THE DOCTOR COMES. 
 
 bread. If these remedies fail, medical help should at once be 
 called in. 
 
 Suffocation by gases. — Drag the patient as quickly as possible 
 into fresh air ; loose clothing ; dash cold water on head, face, and 
 upper part of chest. If the breathing has stopped, artificial re- 
 spiration must be resorted to. 
 
 Poisoning. — Send at once for the nearest doctor, telling him all 
 the particulars, so that he may bring what is necessary. Unless 
 the poison is an irritant, such as oil of vitriol or the like, which 
 burns or destroys the stomach, etc., do all you can to make the 
 patient sick. You may give a tablespoonful of mustard in a 
 tumbler of warm water, or the same amount of common salt with 
 warm water. If the patient is drowsy, as from poisoning by nar- 
 cotics, you must do all you can to keep him awake by dashing 
 cold water on his head and face, walking him about, etc. Do not 
 permit him to sleep. In cases of poisoning by irritants, emetics 
 should not be given, but you should try to save the stomach as 
 much as possible by giving soothing drinks, as milk, etc. Always 
 try to find out what the poison taken has been. You will generally 
 be able to recognize a case of irritant poison, even if the patient can 
 not tell you, by the stains on the clothes, lips, etc., the burning sen- 
 sation of the mouth, the terrible suffering of the stomach, the 
 retching, and vomiting of blood, etc. Medical advice must in any 
 case of poison be called in with the utmost haste. 
 
 Poisoning by alcohol, or drunkenness. — Get the patient under 
 cover as soon as possible. If insensible, rouse him by dashing cold 
 water on the face. Endeavor to make the patient vomit. Rub the 
 surface of the body with warm, dry cloths; wrap the patient in 
 blankets ; put hot water bottles to his feet, and do all you can to 
 keep up the heat of body, which is always lowered in the state of 
 intoxication. 
 
 Broken limbs. — The thing to be first done is to keep the limb 
 quite steady till the surgeon comes. This is done by placing on 
 each side of the broken limb whatever may be at hand, such as 
 slips of wood, small pillows, an umbrella, the stock and barrel of a 
 gun, or two walking sticks, or even firmly rolled straw, or pads of 
 cotton wool, and retaining them in their position by one or two 
 handkerchiefs, not tied too tightly. Never raise the patient from 
 the ground until the nature of his injury has been ascertained, or 
 some appliance has been made to prevent the movement of the 
 broken limb. Then raise him, if possible, with the help of several 
 persons, and, as it were, in one solid piece, all moving together, 
 
HINTS ON WHAT TO DO BEFORE THE DOCTOR COMES. 49 
 
 and keeping step in carrying. If a patient has to be carried 
 home, let it be on a shutter, or a table, or a stretcher, on which he 
 can lie flat, instead of being doubled up in a cab; as is often done. 
 It is from neglect of this simple rule that broken bones are often 
 made to protrude through the flesh, simple being thus turned 
 into compound fractures, attended by the risk of the limb being 
 lost. 
 
 What to do when dress catches fire. — The following are the 
 directions given in Dr. Robert's book on ambulance work : " If 
 your own dress, throw yourself at once on the ground, so that the 
 rising flames may not catch the upper part of your clothes nor 
 burn your head and chest ; roll about (so putting the flames out by 
 pressure), and at the same, if possible, wrap yourself up closely in 
 a rug, hearth rug, blanket, table cloth, overcoat, or carpet, so as to 
 smother the fire. Do not get up to call for assistance, but for that 
 purpose crawl to the bell rope or door. If another person's dress, 
 throw the person on fire down at once, wrap him or her up in a 
 rug or something similar, or, if there is nothing at hand suitable, 
 use your own coat, rolling the patient about in it, for the purpose 
 of smothering the flames." A woman rendering help in this way 
 must exercise great self-possession, and be careful not to get her 
 own clothes entangled in the flames. 
 
 Measles and scarlet fever. — When measles or infectious dis- 
 eases are prevalent in a neighborhood, and a child shows symptoms 
 of cold in the head and fever, it is a reason for immediate careful- 
 ness. The diet should be light, cooling, scanty, and the child 
 should be kept indoors. In its ordinary course measles is unac- 
 companied by danger, but the mildest form may be quickly con- 
 verted, by want of care, into the most dangerous. The parent 
 should carefully watch the symptoms of change, and if a child 
 complains of piercing headache, intolerance of light, etc., the doctor 
 should be called in at once. It is also most dangerous to resort, 
 without advice, to spirits and such remedies to bring out the rash 
 if it suddenly disappears. Sometimes the disappearance of the rash 
 may be traced to careless exposure to cold. In this case the child 
 should be instantly, and without hesitation, put into a warm bath, 
 care being taken to prevent subsequent cold. Often, however, 
 the cause of the disappearance may be dependent on internal in- 
 flammation or too high fever, and medical advice should be at 
 once procured. 
 
 Indigestion. — Among the most common causes of indigestion 
 are the undue use of strong or too long infused tea (which, taken 
 
50 HINTS OX WHAT TO DO BEFORE THE DOCTOR COMES. 
 
 without food and in excess, is destructive), the use of new bread, 
 and eating too fast. 
 
 Teeth. — If people wish to preserve their teeth they should 
 brush them, especially at night, gently with a short, soft brush, 
 moved up and down so as to remove remnants of food, etc., lodging 
 between the teeth, and so destroying the enamel. This precaution 
 involves little or no expense, and the trouble will be well repaid. 
 When iron tonic or acid mixtures have to be taken they should 
 always be sucked through a glass tube, which can be got at any 
 chemist's for a penny or two. Doctors often forget to remind 
 patients of this, and, in consequence, the teeth grow prematurely 
 black or loosen and decay. 
 
 Recovery from sickness. — When patients are recovering from 
 measles and scarlet fever the greatest care must be taken to avoid 
 chills. From the neglect of this precaution after-consequences of 
 the most serious character often occur. Children recovering from 
 these illnesses should be warmly clothed and kept out of cold 
 draughts until they have quite regained strength. It is also the 
 duty of parents who have children suffering from the above dis- 
 eases to prevent healthy people from coming near them, particu- 
 larly in the case of scarlet fever, until the stage of peeling of the 
 skin is quite over, when the patient should be well washed with 
 carbolic soap. The bed and bedding should be disinfected as well 
 as the clothing. 
 
 Intoxicating drink. — The abuse of intoxicating drink is the 
 curse of this country. It is the fruitful parent of crime, disease, 
 premature death, and domestic misery in every shape and degree. 
 The judges, with one accord, say that if the people could only be 
 made to abstain from the use of intoxicating drinks more than 
 half the prisons might be shut up. Men and women who are 
 tempted to sin in this w T ay should abstain entirely. For these 
 there is but one rule of safety — taste not, touch not. Industry, 
 thrift, and strict temperance, these are the simple rules which, by 
 the divine blessing, secure health and lasting happiness. 
 
 
San Jose Mercury. 
 
 OHAKLES M. 8HOKTK1DGE 
 
 Editok & Publisher. 
 
 I SSUED EVERY DAY IN THE YBAK. 
 
 SUBSCRIPTION RATES. 
 
 The Daily Mercury Is published every day 
 lo tho year at the following rates: 
 
 Per Annum by mall (iu advance) $6 00 
 
 Six Montis " " 3 00 
 
 Three Months " " 150 
 
 Per Month, delivered oy carrier 50 | 
 
 The Wekkly Mkrcury is published every Sat- 
 urday morning at the following rates: * 
 
 Per Annum (in advance) $2 00 1 
 
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 County OflToial Paper. 
 MONDAY. - OCTOBElT6ri89r. 
 
 What is Being Done for 
 Them at New Almaden. 
 
 THE VALUABLE INSTRUCTION GIVEN. 
 
 Result of the Techuical Schools Es- 
 tablished Under the Direction 
 of Hon. James B. Kandol. 
 
 Hon. James B. Kandol, Superintendent 
 of the New Almaden quicksilver mines, 
 takes an active interest in the welfare of the 
 people employed at the works and their 
 families, and the social features of their 
 lives are made pleasant and profitable in 
 j! many ways through his benevolent and 
 kindly help. 
 
 The latest institution started under his 
 direction is a technical school, which will 
 prove of great benefit to the children of j^ie 
 employes of the mine, and, in fact, it has 
 already been such, although established 
 but a few months ago. 
 
 The school embraces most useful branches 
 of practical knowledge for boys and girls, 
 and has separate branches on the Hill and 
 at the Hacienda. Great credit is due to 
 Col. P. Von Leicbt, chairman of the 
 schools, for the success of the work, and 
 also to his amiable wife, the latter 
 having attended daily the sewing school at 
 the Hacienda and personally supervised 
 the work of every pupil with a degree of 
 skill and intelligence possessed by few 
 pupils. Another commendable fact is that 
 the instruction was all given by home 
 talent and the results are so encou raging 
 that there will be a renewal of the work 
 next year at the summer vacation. 
 
 The following extracts from the report of 
 Col. Von Leicht will prove of general in- 
 terest : 
 
 "J. B. Randol, Esq. — DeakSib: I have 
 the honor to submit herewith a report on 
 the 'technical schools' at New Almaden 
 which were started this year under your 
 ausninps • 
 
 Oi 
 
 • \ "The schools commenced on the 7th of 
 
 ■ July and continued regularly until the 22d 
 ;:jOf August, a term of seven weeks, limited 
 
 ■ by the term of vacation in the public 
 7\ school, which be*un on Julv 1st and ended 
 
 1 August 31, 1890. The technical 
 ^schools were established on the Hill 
 las well as at the Hacienda, and instruction 
 was given in plain cooking, sewing, carpen 
 ;9try and blacksmith work, both on the Hill 
 iand at the Hacienda. The daily course of 
 instruction was limited to iwo hours, for 
 five days in each wee*. Saturday being al- 
 lowed as a holiday. 
 
 THE INSTBUCTOBS. 
 
 "Seven weeks, or thirty-five school days, 
 constituted the whole term. The sewing 
 school on the Hill, attended by the largest 
 number of pupils, fifty-one in the begin- 
 ning, was instructed by Mrs. John Trus- 
 cott, assisted by Miss Minnie Gilbert. The 
 large number of pupils made it necessary 
 to divide the class into two divisions one 
 being taught in the forenoon and the o'ther 
 in the afternoon. A similar division was 
 made in the cooking school, the carpenter 
 school and the blacksmith school. The 
 pupils at the Hacienda not being so numer- 
 ous the classes there were not divided 
 The cooking school on the Hill was in- 
 structed by Mrs. Lizzie Roberts; the car- 
 penter school on the Hill was instructed by 
 Angel Delmeastro; the blacksmith school 
 on the Hill was instructed fey John Harrv. 
 "At Hacienda the sewing school was in- 
 structed by Mary Higgins; the cooking 
 school; was instructed by Miss Lottie Bul- 
 more : the carpenter school was instructed 
 by Chas. Buzza; and the biacksmith school 
 was instructed by Chas. Higgins. 
 
 COURSE OF IN8TBUCTION. 
 
 "The course of instruction at these 
 schools was : Sewing school— straight seams, 
 hems, and whip seams, gathering, button- 
 holes, patchwork and tucking; cooking 
 school— bread-making, puddings, pastry, 
 cakes, roasting meats and cooking beans ; 
 carpenter school— use of the chisel, saw 
 and plane, cross-cut and rip-sawing driv- 
 ing nails, making boxes, paring with chisel 
 chamfering, making lap joints, mortising 
 and mitre joints, dovetailidg, planing to di- 
 mensions ; blacksmith school— heating and 
 shaping iron, making bolts, staples, clev- 
 ises, hooks, welding, making links, temper- 
 ing steel, drilling holes, making washers 
 and tapping nuts. 
 
 HILI, SCHOOLS. 
 
 "The sewing school enrolled fifty-one 
 pupils ; thirteen of these attended school 
 in July only, leaving thirty-eight pupils at 
 the end of the term. Total days' attend- 
 ance, 977 ; average for each pupil enrolled, 
 19.16 days. This average was exceeded by 
 twenty-nine pupils; twelve of these more 
 than twenty-nine days. 
 
 "The cooking school enrolled thirty-three 
 pupils. Fifteen of these attended school 
 in July only, and one pupil in August 
 only, seventeen pupils being present at the 
 end of the term. Total days' attendance 
 324; average for each pupil, 9.82 days 
 Seventeen pupils exceeded this average • of 
 these two pupils more than twenty days 
 and one pupil over thirtv days. Pupils' 
 were given permission to attend both 
 classes of instruction, sewing and cooking 
 Twenty pupils were enrolled in both classes'; 
 at the end of the term only nine were 
 present iu both classes. 
 
 "The carpenter school enrolled thirty-six 
 pupils, twelve of which attended school in 
 July only, leaving twenty-four pupils pres- 
 ent at the end of the term. Total days at- 
 tendance, 791 ; average for each pupil en- 
 rolled, twenty - two days. Twenty-two 
 ils exce e ded this average; of these thir 
 
teen pupils attending school thirty days 
 and over. 
 
 "The blacksmith school enrolled twenty- 
 one pupils, and all were present at the end 
 of the term. The total days attendance 
 was 698; average for each pupil, 33.24-100 
 days. Thirteen pupils attended school 
 each day of the term, and only three pupils 
 for less than thirty days. 
 
 HACIENDA SCHOOLS. 
 
 "The sewing school enrolled twenty-six 
 pupils, eighteen of which were present at 
 the end of the term. Eight pupils attended 
 school in July only. Total days attend- 
 ance, 574; average per scholar enrolled, 26. 
 Fourteen pupils exceeded this average. 
 
 "The cooking school enrolled thirteen 
 pupils, nine being present at the end of the 
 term. Total days attendance. 351 ; average, 
 27 days. Nine pupils exceeded this average, 
 and seven of these attended school every 
 day of the term. Eleven pupils enrolled in 
 the sewing and cooking schools at the same 
 time, and nine of these were present at the 
 end of the term. 
 
 ''The carpenter school enrolled thirteen 
 pupil.", and had eleven present at the end of 
 the term. Total days attendance, 339; aver- 
 age, 26 days—exceeded by eleven boys; of 
 these seven attended school more that 30 
 days. 
 
 "The blacksmith school enrolled twelve 
 pupils, eight of which were present at the 
 end of the term. Total days attendance, 
 212; average, 17% days— exceeded by six 
 boys ; only one of these attended school 
 *very day of the term. 
 
 THE PRIZES. 
 
 "The distribution of prizes has been made 
 by the several committees after a careful 
 inspection of the work done by the pupils, 
 the age of the pupil having been taken in 
 consideration. Altogether the work done 
 by the pupils is very creditable, considering 
 their age, and the short term of instruction, 
 and some pupils have shown much intelli- 
 gence and great aptitude." 
 
 The foil wing prizes were awarded in the 
 Hill schools: Sewing — Janie Martin, An- 
 nie Harrower, first prizes, each $3. Bertha 
 Tregoning, Dora Dunstan, A. Cistema, A. 
 A. Collins, Lizzie Drew, second prizes, each 
 $2. Lena Toy, Julia Smith, Esperanza 
 Montijo, Edith Drew, Annie Biswarick, 
 Philippa Harris, C. Cistema, Ethel Che- 
 quin, Ellen Harris, third prizes, each $1. 
 Annie Bennetts, Annie Hoking, attendance, 
 each $1. Selina Odgers, Mabel Collins, 
 Isabel Mendizabal, each 60 cents. Total: 
 Two first prizes, $6; five second prizes, $10; 
 nine third prizes, $9; attendance, $2; be- 
 havior, $1.50,— $2§ 50. 
 
 Cooking— Maud Eslick, first prize, $3; 
 Janie Geach, Annie Tonkin, second prize, 
 $2; Lena Toy, Esperanza Montijo, Edith 
 Drew, third prize, $1; Nellie Bone, Rosa 
 Moreno. Eliza George, attendance, 75 cents j 
 Nellie Berryman, 50 cents. Total: One 
 first prize, $3; two second prizes, $4; three 
 third prizes, $3; attendance, $2.25; be- 
 havior, 50 cents— $12.75. 
 
 Carpenters— Chas. Bone, first prhje, $3; 
 
 kin, second prize, $2; John Delmastro, 
 Willie Odgers, J as. Job, Joe Montijo, Harry I 
 TerriH tbire prize. $1 ; John James, Frank 
 Gambia, Miguel Pena, Fred Andrews, at- 
 tendance. 75 cents; John Beswarick, Benny I 
 Doidge, 50 cents. Total: One first prize, 
 $3- three second prizes, $6; five third 
 prizes, $5; attendance, behavior. $4- $18. 
 
 Blacksmiths — Harry Woolcock, first 
 prize $3; Willie Harry. John Bone, Johnnie 
 Kemp, second prize, $2; Tommy Hams 
 Willie Tregoning, Arthur Montijo. third 
 prize. $1; Josie Harris, Santiago Garcia, 
 Cruz Pena, Willie Pascoe. Joe Moreno, <5 
 cents. Total: One first prize, $3; three 
 second prizes, $6; three third prizes, $3; at- 
 tendance, $3.75-$15.75. ■■'.--. 
 
 The prizes in the Hacienda schools were 
 i as follows: Sewing- Annie Buzza, n.-st 
 prize, $3; Josie Cantua. Llllie Buzza, second 
 prize, each $2; Mabel Barrett Erva Mc- 
 Comas, Livie Higgins. Rosie Higgms, 1 
 third prizes, each $1; attendance-Maggie 
 Lawlor, Mable Buzza, $1 ; Came Lawlor, 50 
 cents. Total : One first prize, $3 ; two sec- 
 ond prizes $4, four third prizes, $4; attend- 
 ance,|$2.50-$13.50. 
 
 Cooking— Blanche Bairett, first prize, $3; 
 Lottie Buzza, second prize. $2; Mabel Bar- 
 rett, third prize, $1; Phillippa Barrett, at- 
 tendance, 75 cents. Total, $6.75. 
 
 Carpenters-George Carson, first prize, 
 $3; John Stile, second prize, $2; Alma Bul- 
 more, H. Dahlgren, (each $1). $2; J. Ander- 
 son, attendance, $1. Total, $8. 
 
 Blacksmiths— Jos. Hancock, first prize, 
 $3: Peter Barrett, second prize, $2; Wu, 
 Lawlor, third prize, $1; F. McComas, at 
 tendance, $1. Total. $7. 
 
 JAM 11 I 940 
 
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