mm TT I ^?'l^t: do I i 1 k^ 118 00 ;conomic Subjects, exactly where they belong. Classified List of Co-Editors and contributors, numerically arranged, showing name, residence and address. Selected Quotations — "Thought Provokers" — adapted to various table functions, after-dinner talks, suggestions of topics, subjects, responses, menus, etc. Legendary and Traditional mental and simple reliefs for Insomnia — things that one may think of, or do, repeat or imagine, to induce sleep. Curious, quaint, and often helpful aids to repose, so avoiding the use of drugs or stimulants. Concise Arrangement of wage tables, weekly, monthly and daily ; board and meal rates, and analagous matter. " Curios" from foreign lands, showing some of the strange foods the "other half doth live upon." Comparisons, contrasts, etc. Religious Observances concerning foods, rites, ceremonies, "Grace before meals," and the like. As, also, the handy Cabinet Receptacle containing household con- veniences. Valuable suggestions, pointers and hints to homekeepers, maids, and all persons connected with households, are contributed by our New England correspondent. It is believed that her contributions will meet with the approval of every American housewife. The peculiar binding of this volume, causing it to lie flat when opened ; the appropriate cover design, fine plate paper and clean type is in evidence. This book is written by, for and dedicated to all American Women. The Publishers. &^ EDITORS' PREFACE When the editors of this book were commissioned by the publishers to undertake its compilation, they were enjoined to spare no time or ex- pense in gathering from their own or other collections a selected group of the very best obtainable Cooking Recipes. They pledged themselves that all rules entering into the work should be proved and tested. Such promise has been kept. Hundreds of recipes have been considered, many rejected, none adopted until re-tested in the kitchen laboratory. We assure housekeepers that all formulas appearing in this volume will prove reliable when directions are follozved. Adulterated food products are not always at first detected, but obser- vation will enable careful persons to quickly discover the difference be- tween spurious and genuine articles. To secure the best results, pure material should always be used. The multiplied varieties of cereal, vegetable and animal foods now produced, the employment of oil, gas and electricity as fuels, with many improved devices for their use, affords housekeepers opportunity to ease their cares, make burdens lighter, and at the same time provide more healthful and palatable dishes than ever before. Let the housekeeper remember, as she acquires knowledge useful for her home, \.o -cvritc it down on the broad margins of this book, at the fitting place, which done, classifies and indexes the subject matter she desires to preserve, in permanent form and ready for instant reference. If the editors have pointed arrows to some of the best — the very best recipes obtainable — and hit the mark, their object is attained. Brillat Savarin in 1800, said: " Regarded from any point of view, the love of good living deserves nothing but praise and encouragement. Physically it is the result and proof of the digestive organs being healthy and perfect. Morally it shows implicit resignation to the commands of nature, who, in ordering man to eat that he might live, gives him appetite to invite, flavor to encourage, and pleasure to reward." It is with sincere pleasure the editors acknowledge the cordial co-oper- ation of all the ladies who have contributed to this work and aided in its compilation. But for their assistance, this book would not exist. The Editors. S^ ^ CONTENTS Breakfast Dishes. Breakfast Cakes . Bread Biscuit . . . Beverages . . Blessings . . Chafing Dish Cake .... Cookies and Doughnuts Candies and Confections Curios Concerning Oriental Cooking, Etc Desserts Emergencies Eggs Employees' Record . . Fish and Fish Sauces . Fritters Fuels Game and Poultrj' }> Household Hints J Ices and Ice Creams | Invalid Cookery • Insomnia Reliefs | Jellies lyUncheons Meats and Meat Sauces. . . . Mistress and Maid^ Miscellany Puddings and Pudding Sauces Pastry Pickles Preserves ' . . . . Potatoes Religious Rites, Forms, Soups Salads Sandwiches Substitutes for Meats . . Side Dishes Etc. D G H IVI Special Contributors Selected Quotations Vegetables }• V Find pages to above and other subjects on Index tabs. XI WEIGHTS AIND MEASURES /« Ordi?tary Use Atnong Housekeepers. 4 Teaspoonfuls equals one tablespoonful liquid. 4 Tablespoonfuls equal one wine glass or J/^ gill. 2 Wine glasses equal one gill or half a cup. 2 Gills equal i coffee-cupful or i6 tablespoonfuls. 2 Coffee-cupfuls equal one pint. 2 Pints equal one quart. 4 Quarts equal one gallon. 2 Tablespoonfuls equal one ounce, liquid. I Tablespoonful of salt equals one ounce. i6 Ounces equal i pound or i pint of liquid. 4 Coft'ee-cupfuls of sifted flour equal one pound. I Quart of unsifted flour equals one pound. 1 Pint granulated sugar equals one pound. 2 Coffee-cupfuls of powdered sugar equal one pound. I Coffee-cupful of cold butter equals y'2 pound. I Tablespoonful of soft butter, well rounded, equals one ounce. I Pint of chopped meat, solidly packed, equals one pound. 25 drops of liquid will fill an ordinary sized teaspoon. An ordinary tumblerful equals one half a pint. 3 Teaspoonfuls equals one tablespoonful. 1 Tablespoonful of flour equals one half ounce. 2 Tablespoonfuls of ground spice equal one ounce. 5 Nutmegs equal one ounce. I Teacupful of rice equals one half pound. I Teacupful of corn meal equals six ounces. I Teacupful of stemmed raisins or currants equals six ounces. I Teacupful of stale bread equals two ounces. A set of graniteware or tin measures, from two quarts to half a gill, are very convenient in every kitchen. TIME TABLE FOR COOKING Asparagus, Tomatoes and Peas 15 to Brown Bread Beef Corned and A-la-mode 3 " Beef, Mutton 2 " Beans — string and shell.' i " Coffee 3 " Corn Meal Clams, Oysters 3 " Cabbage and Young Beets 30 " Carrots, Onions and \'egetable Oysters. . .30 " Eggs, soft boiled i " Eggs, hard boiled 6 " Freezing Ice Cream Hominy, fine Ham Macaroni, Potatoes and Spinach 20 " Oat Meal, coarse, steamed Oat Meal, rolled Potted Pigeons Parsnips and Turnips 30 " Puddings, one quart, steamed Puddings, small Rice, steamed 45 " Rice, boiled 15 " Soup Stock 5 " Sweet Corn 5 " Sweet Breads 20 " Squash, Celery and Cauliflower 20 " Tea, steeped without boiling Tongue 3 Water, one quart, over gas, covered Water, one pint, over gas, uncovered Wheat Granules 20 " 20 mmutes 3 hours 5 ti 3 tt 3 tt •S muiutes 3 hours S minutes 45 (( 60 ti 3 ti 10 n 30 11 I hour 5 hours 30 minutes 3 hours 30 minutes 2 hours 45 minutes 3 hours I hour 60 minutes 20 it 8 it 8 n 30 '* 30 *' 5 li 4 hours 5 minutes 4 *' 30 (( TIME TABLE FOR BAKING Biscuits and Rolls lo to 20 minutes Bread 40 " 60 Baked Beef — rare — 6 pounds i hour and 10 minutes Baked Beef — well done i hour " 30 minutes Beef, braised 3 to 4 hours Cake, sponge 40 " 60 minutes Cake, fruit 2 " 4 hours Chickens, Tame Ducks 1^-2 " 2^ " Ducks (wild). Grouse 25 " 30 minutes Fish, thick 45 " 60 " Fillet of Beef 20 " 30 "' Gems, Mufifins, Thin Cakes 20 " 30 " Mutton, Lamb i}i " ij/^ hours Puddings, Rice, Indian, Plum 2 " 3 " Puddings, Custard 20 " 45 minutes Pies 30 " 40 " Patties 15 " 25 " Potatoes 30 " 45 " Scalloped Dishes 15 " 30 " Veal, Pork, Turkey 2 " 3 hours Three loaves of bread sliced thin for sandwiches is enough for thirty persons. One gallon of ice cream will serve from twenty to twen- ty-five persons. One gallon of brick ice cream will serve from twenty-five to tliirty persons. One pound of cofTee, two eggs and six quarts of water is sufficient to serve thirty persons. Allow two pounds of cut sugar and a quart of cream for the same. WEEKLY WAGE TABLE CALCULATED 7 DAYS TO WEEK, 28 DAYS MONTH. Persons earning $ i .00 per week are entitled to I4j^c 1.25 " " " " " i8c 1.50 " " " " " 2I^C 1.75 " " " " "25c " " 2.00 '■ " " " " 29c 2.25 " " " " " 32c 2.50 '• " " " " 36c 3.00 " " " " " 43c 3.50 '• " " " " 50c 4.00 " " " " " 57c 4.50 •■ " " " " 64c 5.00 " " " " " 71C 5.50 " " " •* " 79c 6.00 " " " " " 86c TO per day MONTHLY WAGE TABLE CALCULATED ON BASIS OF 30 DAYS TO EACH MONTH. lu.uu per iriu. 11.00 " " arc cmiiici H It " 36 2-3C " " 12.00 " " a tl " 40c " " 13.00 " " ti It " 43 I-3C " " 14.00 " " it It " 46 2-3C " " 15.00 '• " tt a •' 50c •' " 16.00 " " tt tt '• 53 i-S--- ■■ " 17.00 " " tt tt " 56 2-3C " " 18.00 ■' " tt tt ■■ 60c '■ " 19.00 '* " tt tt '• 63 I-3C •' " 20.00 " " tt tt " 66 2-3C " " 21.00 " " tt tt '• 70c •• •• XV WEEKLY BOARD TABLE COST OF BOARD PRO-RATA PER DAY CALCULAT- ED ON BASIS OF: 7 days to week at $2.00 per week equals 29c per day 2.50 3.00 3-50 4.00 4-5° 5.00 5-50 6.00 6.50 7.00 7-50 8.00 8.50 9.00 9-50 10.00 6 Days to week at $2.00 per week equals 33 2.50 3.00 3-50 4.00 4-50 5.00 5 -50 6.00 6.50 7.00 7-50 8.00 8.50 9.00 950 10.00 36c 43c 50c 57c 64c ' 71 I-2C • 79c 86c 93c $1.00 1.07 I . 14 2-3 ' 1. 21 1-2 ' 1.28 1-2 ' 1-35 2-3 ' 1-43 " " • 33 I-3C ' ■ 41 2-3C ' 50c ■ 58 I-3C ' . 66 2-3C ' 75c • 83 I-3C ' ■ 91 2-3C ' $1.00 08 1-3 * 16 2-3 ' 25 33 1-3 ' 41 2-3 ' 50 58 1-2 ' 66 2-3 ' MEAL TICKET TABLE Cost of Meals pro-rata, calculated on basis of three meals daily, or 21 meals for the week, as follows : 21 Meals at $3.00 per week, cost each 14 1-3C 21 ' 350 21 ' 4.00 21 ' 4-50 21 ' 5-00 21 ' 5-50 21 ' 6.00 21 ' 6.50 21 ' 7.00 21 ' 7.50 21 ' 8.00 21 ' 8.50 21 ' 9.00 21 ' 9-50 21 ' 10.00 16 2-3C 19c 21 I-2C 23 2-5C 26 I-5C 28 2-3C 3TC 33 1-3': 35 3-4C 38 .QIC 40 I-2C 43c 45 I-5C 47 2-3C All the foregoing tables sazr time to persons suddenly re- quired to pay or collect a wage account, in that both employer and employee have authentic authority as to computation. (^ WHEN a House or Heme Keeper desires to preserve info?ma- tion picked up ''here arid there" {?iot fou7id in this or other books') let her follow the simple directions giveyi on the first pages of this work, ivhereon is shoicri how any facts- — even 07i bits of paper — are instantly preserved, classified and self -indexed. \m^ XVII. |[ew[|a (00K£^^ >tf: 21 Breakfast Dishes CREAM TOAST. Six slices buttered toast ; one pint milk ; one-half cup cream ; two yolks of eggs ; one tablespoon ful butter ; one- half tablespoonful flour. Salt to taste, melt the butter, add flour and salt, mix well and add the boiling milk, cook until smooth stirring all the time ; add half of the cream to this sauce to heat, and pour the boiling sauce over the yolks beaten, with the remainder of the cream, pour all over. The toast should be laid in a very hot deep dish. PLAIN MILK TOAST. Have hot in sauce pan one and one-half pints milk and add one and one-half tablespoons butter, salted to taste; as each slice of bread is toasted butter it slightly, dip for just an instant into the hot milk, then lay in a hot deep dish. After toast is all dipped, thicken the milk with a little flour, wet with cold milk and pour over the toast. HAM TOAST. One-quarter pound lean ham chopped fine ; beat the yolks of three eggs well ; add three tablespoons cream ; stir over fire adding a little more ham at a time, when it thickens season with cayenne and spread on hot toast. FRENCH TOAST. Dip slices of stale bread into hot salted water for an instant, then into beaten egg, and fry in butter, or dip in a batter made of one or two beaten eggs and one-half cup sweet milk. Serve with white sugar syrup. BREAD GRIDDLE CAKES. One cup stale bread crumbs ; one cup sweet milk hot ; one tablespoon butter ; one-half cup of flour ; one teaspoon I 22 Breakfast Dishes baking powder ; one pinch salt ; one egg. Pour the scald- ing milk over the bread, mash fine, or better still put througli a sifter; add butter and flour while warm; then salt and baking powder, and lastly the egg, beaten sep- arately ; if -too thick thin with a little warm milk or water. Bread can be soaked over night. GRAHAM PANCAKES. One cup graham flour ; one teaspoon baking powder ; one cup sweet milk ; one egg ; one teaspoon melted butter ; a pinch salt; mix flour with baking powder; add milk and egg well beaten, salt and butter. RICE CAKES. One cup rice cooked soft the day before ; one beaten egg ; season with salt and a very little pepper ; make into round cakes, rolled in flour, and fry a delicate brown. These cakes are very nice with syrup if the pepper is omitted. BUCKWHEAT CAKES. One quart lukewarm water ; one cup cornmeal ; and buckwheat flour to make a thin batter ; one-half cake of compressed yeast dissolved in warm water ; one table- spoonful molasses ; set in warm place over night ; in the morning add a pinch of soda ; dissolve in hot water ; save one-half pint of the batter to set cakes for the next day. POTATO PAN CAKES. Six large raw potatoes peeled and grated ; one egg ; one tablespoon flour ; one teaspoon salt and mix well and fry in hot lard, till brown and crisp. 4 23 Breakfast Dishes INDIAN MEAL GRIDDLE CAKES. One pint corn meal, scald but do not make too wet ; add one-half pint butter milk ; one teaspoonful salt ; let stand over night, in the morning add one small teacup flour and one teaspoonful soda dissolved in one table- spoonful hot water, if too thick, thin with a little butter- milk. Bake well. WAFFLES. One pint sour milk ; three tablespoonfuls melted but- ter ; two eggs well beaten separately ; one-half teaspoon soda ; one pint flour ; add well beaten whites the last thing. WAFFLES. Have a good fire and your wafi^e irons hot. One pound flour ; two teaspons baking powder ; three eggs ; butter or lard size of an egg; one-half measure salt; one gill milk and three gills water; grease irons well before putting in the batter. 2 CORN MEAL MUSH. Four quarts of freshly boiled water, salted ; five pints of corn meal. When the meal is well stirred in set the kettle of mush in the oven and bake one hour. FRIED MUSH. Cut with a sharp knife; fry on a griddle the same as pancakes, using lard for the frying, butter not only burns but softens the mush. GEMS. Two cups flour ; one cup sweet milk and one egg ; two and one-half teaspoons baking powder; one tablespoonful melted lard ; three tablespoonfuls sugar ; pinch of salt ; put baking powder in the flour ; add sugar, salt and one beaten egg ; add the milk and beat well ; add lard last. Have gem tins hot. 24 Breakfast Dishes GRAHAM GEMS. One pint graham flour ; one pint of wheat flour ; one cup sugar ; one teaspoonful salt ; two teaspoonfuls baking powder, mix dry ingredients well, then add one-half cup equal parts butter and lard, melt and then measure ; milk or water to make a soft batter ; pour into greased muffin pans and bake in quick oven. POP OVERS. Three cups milk and three cups flour ; three eggs ; a little salt and one tablespoon melted butter put in the last thing; two tablespoonfuls to a puff and bake in a hot oven. MUFFINS. One quart flour and two teaspoons baking powder; three eggs ; one ounce butter and one gill milk ; two and one-half gills water; one-half measure salt; sift flour, powder and salt; beat eggs well and then stir in milk; next flour and lastly the lard and water. Bake in tins well greased. ^ ENTIRE WHEAT MUFFINS. One and one-half cups entire wheat flour; two table- spoonfuls sugar; one teaspoonful cream tartar; one-half teaspoonful salt ; mix the dry ingredients and add then one cup milk ; one-third cup water, in which one-half teaspoon soda has been dissolved ; beat one egg till light and add to the batter; turn into hot well greased muffin pans ; bake twenty-five or thirty minutes. MUFFINS. One or two eggs ; one cup sweet milk ; one teaspoon salt ; one-third cup sugar ; two cups flour with two tea- spoons baking powder; three tablespoons melted butter. Bake from twentv to thirtv minutes. 3 25 Breakfast Dishes CORN MUFFINS. Into one cup white flour, sift two teaspoonfuls bak- ing powder and one of salt ; mix with one cup cornmeal ; add two tablespoons sugar ; three well beaten eges ; milk to make a good batter; beat well and one tablespoon melted butter. BLUEBERRY MUFFINS. Pick over one generous one-half pint berries ; wash and spread on a cloth to dry; sift one-half teaspoonful salt ; two teaspoons of baking powder ; three tablespoons sugar and two cups flour together twice ; add three-quar- ter cup milk ; two and one-half tablespoons melted butter, and beat hard ; sprinkle flour over the berries ; fold them into the batter ; turn into muffin pans ; bake in quick oven. FEATHER MUFFINS. Beat together one teaspoonful each of lard and sugar ; add the yolk of one egg ; one gill of milk ; one-half pint of flour ; one teaspoon baking powder and a little salt ; lastly the well beaten white of the egg. Bake in hot oven. PEACH TEA CAKE. One large tablespoon ful, equal parts, butter and lard ; one gill of sugar and one gill of milk ; one beaten egg and two cups flour ; one teaspoonful baking powder ; turn into a shallow baking pan ; do not have the batter more than one-half inch deep ; cover with sliced peaches ; sprinkle with sugar and cinnamon. Bake thirty minutes; serve warm with cream and sugar. 26 Breakfast Dishes RAISED MUFFINS. Warm one pint milk and add one-half cup of sugar; one well beaten egg ; four tablespoons melted lard ; one- half cup yeast ; add flour to make a soft batter ; let it rise over night and in the morning beat well ; turn into gem tins and let them rise half an hour, and bake twenty minutes. SOUR MILK MUFFINS. Beat two eggs till very light ; then add one cup sour milk in which one-half teaspoon soda has been dissolved ; when well mi.xed add one tablespoonful sugar; one-half teaspoonful salt; and one and one-half sups sifted flour. Have the gem pans hot and well greased, fill half full, bake twenty minutes. SARATOGA PUFFS. One and one-half pints sifted flour (Indian or wheat) ; a little salt ; four tablespoons melted butter ; three table- spoons baking powder ; two eggs ; have irons smoking hot and a hot oven. 1 PUFFETS. Beat two eggs very light and add one-half cup of sugar, one cup milk, and stir well ; then stir in three cups flour in which one and one-half tablespoonfuls baking powder has been mixed; then add one-third cup melted butter. Bake in gem tins twenty minutes. BATTER BREAD. One pint meal ; one heaping teaspoonful baking pow- der ; salt to taste ; four eggs ; one pint milk and one pint water ; have ready two earthen pans two and one-half inches deep, eight inches in diameter ; put a piece of lard 27 Breakfast Dishes size of a black walnut in each pan ; place them in a hot oven ; beat up the eggs ; add the milk then the meal, salt and baking powder, lastly the water ; pour in slowly and stir it to keep it from lumping. Now take out your hot pans and pour in the batter, half in each pan. Bake half an hour in a hot oven. 3 COD FISH SOUFFLE. Make a pint of white sauce, by melting two table- spoonfuls butter and stirring into it two tablespoonfuls of flour ; when bubbling hot add two cups cold milk ; stir in one cup of shredded codfish ; the yolks of two eggs well beaten ; set the mixture aside to cool, when wanted fold in the well beaten whites of two eggs ; bake in a well greased dish thirty minutes. COD FISH BALLS. One cup shredded codfish ; two cups potatoes cut in dice; boil the two together when the potatoes are scant done, drain the water off and mash ; beat one egg very light and whip with silver fork ; add small piece butter and a sprinkle of pepper; salt, if necessary; make into regular balls with fork ; fry in a kettle of lard in wire basket; have lard as hot as possible. ■* HAM OMELET. One cup chopped ham ; one cup milk ; five eggs ; one tablespoon bread crumbs ; beat yolks, add ham, crumbs and milk; (salt if needed and a dash of pepper; beat whites very stiff; and whip all together, a minute before turning into the hot spider, in which a tablespoon of the ham drippings has been heated hot ; when the egg is set, fold half over on the other and serve immediately on a heated dish. 28 Breakfast Dishes ADIRONDACK CAKE. One quart of sour milk ; flour for a stiff batter and let it stand twelve hours, or over one night and in the morning add two well beaten eggs ; a little salt ; one-half a teaspoonful soda and one tablespoon water. Bake at once. BOILED APPLES. Choose sweet apples for this as they do not cook up as sour ones do; wash the fruit carefully and scrape the blossom end with a knife to be sure there is no worm hole ; place in granite kettle and boil like potatoes ; when nearly soft add sugar to make a thick syrup, the quantity differs according to the sweetness of the apples and the amount of water left in the kettle. The water should nearly cook away so that the resulting syrup will almost or quite, form a jelly when cold ; pour over the apples which should be placed in the deep dish from which they are to be served. These apples are delicious in bread and milk. BAKED RUSSETS. Choose round russet apples ; wash well and put in a stone jar, that can be tightly covered, pour in enough water to nearly cover the apples ; add a cup of sugar to each pint of water used ; cover and bake slowly until apples are clear and tender. Serve warm or cold with cream. CURRANT LOAF. Into one quart flour, rub one-quarter pound butter, then mix in one gill of sugar ; dissolve one yeast cake (compressed yeast) in two tablespoons water; scald one pint milk and when cool add the yeast ; stir this into the flour ; let rise two hours ; then add three well beaten eggs ; 29 Breakfast Dishes and one-half pint currants ; mix well and turn into a well greased tin ; bake in moderate oven forty-five minutes. ADMINISTRATION HASH. Equal parts of boiled prime corn beef and potatoes prepared; chop beef as fine as possible; cut soft mealy potatoes into tiny cubes ; one small onion minced to add flavor to the mass, and rub disiies with a head of garlic ; wrap another garlic head in a piece of the fat and throw into the center of the mass ; mix whole thoroughly and brown nicely in a big skillet or frying pan. During this operation cut disks of bcrmuda onions so that each round shows every ring of the onion ; throw into a deep dish of pure lard browned delicately ; when disks arc crisp garnish edge of platter and serve hash garnished with parsley or herbs and the usual condiment is a squeeze of a lemon. 6 EGGS WITH TO^^IATO SAUCE. Poach six eggs and put each on a slice of buttered toast, have one-half cup sauce boiling hot, turn around eggs and serve. PHILADELPHIA SCRAPPLE. Stew two pounds of rather lean pork (fresh), until it slips from the bones ; chop the meat and season with salt, pepper and sage if desired ; add enough water to the liquor to make a quart, return the meat to the kettle with the liquor ; thicken with cornmeal as for mush ; pour into a bread tin and when cold, slice and fry in brown drippings. 6 COD FISH BALLS. Soak the fish well over night and in the morning free it from bones and skin and set aside to cool ; when it is 30 Breakfast Dishes cool chop fine and measure, to each cup of fish use one of potato; one egg and milk enough to make a stiff bat- ter; flour your hands and shape into croquettes; fry in deep lard ; mashed potatoes are best, the boiled ones may be used by chopping very fine. CREAMED CODFISH. Two cups of fish freshened and picked fine ; one and one-half pints milk ; four tablespoons butter ; two eggs well beaten ; two hard boiled eggs to garnish. POTATO PUFF. Three pints cold mashed potatoes, season well with butter, pepper and salt ; add two eggs and one-half cup milk ; beat till very light ; bake in a baking dish thirty minutes and serve at once., POTATO CROQUETTES. Two cups mashed potatoes ; two eggs ; one tablespoon butter, salt, pepper and fine crumbs, season the potato with salt, pepper, and butter ; add the two whites beaten stiff; form into small oval shapes; roll in the beaten yolks and then in crumbs and fry a light brown in deep fat ; dry on brown paper a moment before serving. POTATO MUFFINS. Three small potatoes boiled and mashed ; one cup of warm milk ; two eggs and one tablespoonful lard ; one teaspoon of butter and salt ; flour to mold and a little more than one-quarter cake of yeast ; let rise about five hours ; when light, cut out, put in pans to raise again; bake in hot oven. 7 POP OVERS. Two cups of flour and one level teaspoon salt ; one and three-quarter cup milk ; three eggs ; mix salt and flour, 31 Breakfast Cakes pour one-half of milk slowly make smooth batter and add eggs one at a time, beating vigorously gradually add- ing the remaining milk ; then turn into hot well buttered gem pans, fill about half full; bake in a hot oven till a delicate brown ; serve at once as they will fall if left stand- ing; serve with butter, syrup or lemon juice and sugar; the same mixture makes the Yorkshire Pudding, serve with roast beef ; grease well a baking pan with drippings, when hot pour in the mixture one-third inch deep ; bake twenty minutes in a hot oven, basting it with some of the fat in the pan in which the meat is roasted ; cut in squares for serving. , 8 GRIDDLE CAKES. Griddle cakes, waffles and muffins arc all made of the most simple batters, the same methods used in each and simply a difference in consistency, all batters should be the consistency of thick cream, it should run freely on griddle but keep its shape, a soap stone griddle is best as it requires no grease and cooks a beautiful even brown. Waffles should be a trifle thicker and muffins what is called dropped batter, all can be made with sweet milk, and baking powder or sour milk and soda. MUFFINS. Mix over night one pint of milk and two eggs ; two teacups sugar ; one cake yeast dissolved in water ; mix little thicker than pancakes. In the morning drop into gem pans and make in quick oven, do not stir them as it spoils and makes them heavy, warm the milk and keep them covered over night. '> 32 Breakfast Cakes CORN GRIDDLE CAKES. One pint or quart sour milk ; one egg- and a little salt and corn meal, to make a stiff batter, mix to stand over with cover ; in the morning dissolve a teaspoon soda and a little flour, as much as a handful, it makes a very light and nice pancake. 9 SCOTCH SHORTBREAD. One-half pound butter; one-half pound flour; one-half pound sugar; one dessert spoonful rice flour; mix dry in- gredients and then work in the butter, form a rather stiff paste, roll out in cakes or cake, about one-half an inch thick, prick all over top with a fork and decorate edges, bake till a pale brown all over and done right through. 10 MUFFINS. Three-quarter cup milk ; two eggs and one-half cup butter ; one teaspoon sugar ; two teaspoons baking pow- der, in flour to make stiff' batter, fill your pans or mufifin rings half full. 11 WAFFLES. One quart of flour ; one pint sour milk or cream ; one teaspoonf ul soda ; four eggs beaten separately ; a piece of butter size of an egg and a little salt ; beat all well together. * 12 BEST CORN BREAD. One cup of corn meal, one cup flour, one-half tea- spoonful salt, one-half cup white sugar, one cup equal parts cream and milk, one egg, one teaspoonful soda dis- solved in two tablespoonfuls of hot water, two teaspoon- fuls cream tartar sifted in the flour; mix the dry in- gredients ; add the milk and the cream, then the eggs well 33 Breakfast Cakes beaten ; lastly the soda, dissolved in tlie hot water ; turn into shallow pans and bake twenty-five minutes in a quick oven. POTATO PANCAKES. Six large raw potatoes peeled and grated ; one egg ; one tablespoon flour; one teaspoon salt and mix well and fry in hot lard, till brown and crisp. 4 TOMATO TOAST. One-half can tomatoes ; one-third cup water ; one-half teaspoon salt ; one teaspoon butter ; two teaspoons sugar; sprinkling of pepper; boil together eight minutes and dip over slices of buttered toast. ^ i;{ CREAM TOAST. Six slices buttered toast; one pint milk, one-half cup cream; two yolks eggs; one tablespoon Initter ; one-half tablespoon flour; salt to taste, melt the 1>uttcr, add flour and salt, stir well and add the boiling milk ; cook till smooth stirring all the time. Add half of the cream to this sauce, to heat and then pour the boiling sauce over the yolks beaten with the remainder of the cream, pour all over the toast, which should be laid in a very hot deep dish. • i-i PLAIN MILK TOAST. Have hot in a saucepan and one and one-half table- spoons butter ; salted to taste, as each slice of bread is toasted, butter it slightly, dip for just an instant into the hot milk, then lay in a hot deep dish, after toast is all dipped, thicken the milk with a little flour wet with cold milk and pour over toast. '•'* 34 Bread BREAD. Boil two-thirds pint potatoes in one quart water, till soft, scald one teacup flour with the water; add the pota- toes mashed and stir thoroughly, when good and warm add one-half cup home made yeast, or according to di- rections on package of boughten yeast, previously soaked in warm water, let rise over night, in the morning add one-third teaspoon soda, stir well and let stand while water is w-arming; into one quart warm water; stir flour to make stiff batter ; add sponge, cover and keep in warm place, one hour ; add salt and two-thirds cup sugar ; one- half cup lard and one-half teaspoon soda ; mix stiff and let stand one hour, mold into loaves and let rise one hour, bake forty-five or fifty minutes. 14 WHOLE WHEAT BREAD. Dissolve one-half cake of compressed yeast in one gill of water; mix one pint scalding milk with one pint of water. When lukewarm, add the yeast and one table- spoonful of sugar and one-half tablespoonful of salt. Stir into one quart of whole wheat flour and beat hard, adding flour enough to make a dough that can be handled. Take out on the board, knead twenty minutes, return to the pan and let it rise three or four hours. Then knead five minutes, make into loaves, let rise one hour and bake. LIGHTNING YEAST. Twelve large potatoes boiled and mashed, add two quarts of warm water. Mix three tablespoons of flour, two tablespoons of sugar, two tablespoons of salt ; add one pint of boiling water ; when cool, add two and one- half cakes of veast foam soaked in a little warm water. 35 Bread GRAHAM BREAD. One pint warm water, one gill of yeast, wheat flour to make a batter. When light, add one teaspoonful of salt, one gill of white sugar, and graham flour to make a dough you can knead. Let it rise, knead into a loaf. Let it rise one hour. When light bake forty-five minutes. GRAHAM BREAD. Three cups sour milk; three tablespoons sugar; two teaspoons soda ; one teaspoon salt ; three cups graham flour; two cups wheat flour; bake in slow oven one hour. 15 STEAMED BROWxM BREAD. Three cups commeal ; two cups ryemeal ; one-half cup molasses ; a little yeast and a little luke warm water to mi.x soft; in the morning add one-half teaspoonful of soda dissolved in hot water and steam three hours. BROWN BREAD. One cup of flour; two cups cornmeal; one-half cup molasses ; one-half teaspoon salt ; one-half teaspoon soda dissolved into enough cold water to make a batter (same as for cake), pour this into a can or quart pail, well greased and set into a kettle of boiling water for two and one-half hours, keep kettle covered to retain the steam or this may be otherwise steamed. 1^ SOUTHERN CORN BREAD. One pint corn meal (cream meal) ; one-half table- spoonful lard; one heaping teaspoonful sugar; one tea- spoonful salt; one egg; two teaspoonfuls of yeast pow- ders, after sifting the meal add just enough boiling water to moisten and mix in tlie lard adding the salt, stir in a 36 Bread teacupful of milk and enough water to make a stiff batter, add tlie sugar and beat the butter thorouglily till light, just before it is ready for b'aking break the egg into the batter and beat well, sift the two teaspoonfuls of yeast powders in just before' it is put into the oven (if done before it will be heavy), grease the tins and bake in a hot oven, ought to bake in twenty minutes. 17 EGG CORN BREAD. Use one egg to each coffee cup of sour milk, for a small family beat two eggs till light, heaping teaspoonful soda ; add t\vo cups clabber or butter milk ; a little salt and a teaspoon sugar, and stir in enough corn meal to make a thin batter. Put a tablespoon of lard into the pan and set on the stove long enough to heat, turning the pan so as to let the grease reach every part that will be touched by the batter, then drain the lard into the batter, stirring well, and pour into the pan and bake. The hot grease mixed with the batter makes the bread crisp, but if it were all left in the baking pan it would make the crust too greasy ; set all bread at the bottom of the stove till it rises, then place at the top. I have known good biscuit and corn bread spoiled by being placed in hot oven on top grate before bottom had been baked. 18 STEAMED BROWN BREAD. One cup molasses and two cups of corn meal ; one cup graham flour ; one-quarter cup of wheat flour ; a pinch of salt ; a teaspoon baking powder and a little shortening, use milk to make a very thin batter, steam four hours. 19 ROLLS. Scald one pint of sweet milk ; add one tablespoon each 37 Bread of lard and butter, when lukewarm add two eggs ; one- lialf cup sugar and one tablespoon salt (if yeast is not salted ) and about one quart of yeast, and thicken with flour enough to thoroughly mold on table or board, grease pan before putting dough back into it and let raise until twice its original size, mold into any shape or size re- quired, then let raise again until double their size and bake half an hour. 3 FRENCH ROLLS. Scald one pint of milk ; add one large tablespoon of sugar ; one gill of lard and a pinch of salt. When it cools add one gill of yeast. Stir into one quart of flour. Let it rise over night. In the morning mi.x and let it rise again. Then roll and cut out with a small cutter. Spread each with melted butter, fold over and place in a tin to rise. When very light bake in a quick oven. SHORT CAKE THAT NEVER FAILS. Take not quite a quart of flour and sift with this one tablespoonful baking powder; one level tablespoon sugar; then rub into this one-half cup butter; then add one egg well beaten with salt and milk to make a cupful; knead like biscuit dough ; divide this two-thirds for lower cus- tard and one-third for upper ; spread butter between the two crusts and they come apart nicely. Use any kind of berries or fruit. VIENNA BREAD. One cake of compressed yeast dissolved in one table- spoonful of warm water; one pint equal parts, milk and water; one teaspoonful salt; stir the yeast into the water, stir this into three pints flour, reserving one cupful to mold it with, let the batter rise one hour at a temperattire 38 Bread of seventy-four degrees, then turn on to the board, work with one cup flour till it does not stick to the board, make into loaves and let rise till three times the original size ; bake forty-five minutes. RAISED CORN BREAD. Into two cups of hot mush ; made of white granu- lated meal ; stir two cups of cold water, beat well and add one-half cup of liquid yeast and two teaspoonfuls granu- lated sugar, stir in white or sifted graham flour, to make a stifT dough, knead very thoroughly and put in a warm place to rise, when light mold into three loaves, put in pans and let rise again, when light bake at least three- quarters of an hour. 31 BROWN BREAD. One cup sweet milk and one cup sour milk ; two cups graham flour ; one cup commeal and two-thirds cup mo- lasses and one teaspoon salt ; one teaspoon soda ; one cup stewed raisins ; steam three hours and bake twenty minutes, put greased paper in bottom of pan so it turns nicelv. 20 CORN PONE. Scald one pint of corn meal with one-half pint boiling water, cover till cool, then add one tablespoonful of shortening, melted ; two eggs beaten, dissolve one tea- spoon soda in two tablespoonfuls water, stir it in one pint sour milk, add to the batter, beat w^ell, turn into a shallow pan, bake in good oven thirty minutes. MUSH BREAD. Scald one pint milk in a double boiler; add three- quarters of a cup of granulated corn meal, cook till quite 39 Bread thick, take from the fire, heat in yolks of four eggs, then the well beaten whites, turn into a baking dish, bake twenty-five minutes in a quick oven. BROWN BREAD. One quart graham flour ; one pint yeast ; three-quar- ters cup sugar ; a pinch of soda dissolved in a little water, beat well, put in bread tins, let it rise one hour and bake. BOSTON BROWN BREAD. One cup each rye, flour, whole wheat, flour and corn meal ; add one cup molasses ; one teaspoon soda ; dissolve in a pint of butter milk, and a pinch of salt ; boil five hours. STEAMED BROWN BREAD. One cup white flour and two of graham flour; two of Indian meal and one teaspoonful soda; one cup molasses and three and one-half cups milk, a little salt, beat well and steam for four hours, this is for sour milk, when sweet milk is used use baking powder instead of soda, this is improved by setting it into the oven for fifteen minutes, after it is slipped from the mold, to be. eaten warm with butter. Most excellent. -2 ^/ ^J 40 Biscuit DELICIOUS SODA BISCUIT. Sift a quart sifter of flour into the bread bowl, add one teaspoon level full of salt, a tablespoon heaped up full of lard, work it thoroughly into the flour with the hands, put a teaspoon level full of soda into a cup ; add enough water to dissolve it, then pour into a coffee cup full of clabber, or thick buttermilk, as it foams stir it lightly into the flour with a spoon ; dredge the board with flour, turn the dough out on it, cover with flour, roll and cut, add- ing a dust of flour as needed to prevent sticking, the less flour worked into the dough the lighter the biscuit will be, these biscuit having the advantage over baking powder biscuit, by being good warmed over or even cold. 18 ROLLS. Two cups of light dough; two tablespoonfuls sugar; two of melted lard and one egg ; roll thin and cut round, lap over and let them rise till very light, bake twenty minutes. CORN MEAL PUFFS. Two cups boiling water ; four tablespoons yellow corn meal ; two tablespoons sugar ; boil five minutes stirring constantly, cool and add three well beaten eggs, bake one- half hour in buttered cups, eat hot with butter and maple syrup. CINNAMON BUNS. One pint flour and one teaspoon salt ; one teaspoonful baking powder ; one tablespoon butter ; milk to make a dough as for baking powder biscuit ; roll out as for bis- cuit, about one-half inch thick, spread with m^ted butter and sprinkle with one-half cup sugar; one tablespoonful cinnamon and one-quarter cup currants ; roll up as rolled 41 Biscuit jell}- cake, cut in slices one-half inch thick and hake slowly three-quarters of an hour. HUDSON BUNS. Boil one pint of milk; add to it one-half cup hutter, let it cool, when cool stir in one-half cup yeast and one quart of flour ; heat well and set in a warm place ; when light stir in yolks of six eggs ; one-half cup of sugar and one teaspoonful cinnamon; work in flour as for hread ; roll out ; cut with a round cutter ; put in a pan and let rise in a warm place, till very light. Bake in a quick oven. SPANISH BUNS. One pint sugar and one-half pint butter ; one cup sweet milk; four eggs and one pint flour; three teaspoon- fuls baking powder ; one tablespoonful cinnamon ; one teaspoonful cloves ; cream the butter and sugar ; add eggs well beaten, then milk and spices, the flour and bak- ing powder, bake in square tins, frost with white frosting. ^^ 42 Beverages COFFEE. Allow one tablespoon of ground coffee for each cup. add white of egg to settle it ; have water freshly boiling (it becomes flat if it has been allowed to boil long), pour boiling water on the coffee. One pint makes two large cups. Keep it just at the boiling point ten minutes, then draw back on the range where it will keep hot. If al- lowed to boil the delicious flavor is lost. COFFEE ESSENCE. One and one-quarter pound coffee, (best Java and Mocha mixed) ground fine and put in a percolater and simmer in one pint of water, poured over boiling hot ; allow it to filter twenty minutes and not boil at any time ; when cool bottle, or cork or can, two tablespoonfuls to a cup of hot milk, makes a healthy and quickly prepared drink, excellent when traveling or camping. Thick sweet cream slightly beaten is indispensable to good coffee, but if not obtainable add the white of an egg, stiffly beaten to milk, will make a very good substitute. 23 CHOCOLATE. Wet one pound cocoa with cold milk and stir into two quarts hot milk, boil ten minutes and add three table- spoons sugar, one pint cream, turn into double boiler and keep the water in the lower boiler at almost boiling point for half an hour, beat two eggs light, add and re- move from the fire, when cool add three teaspoon fuls vanilla. Serve by putting one dessert spoonful in a cup and fill with boiling water. TO MAKE A CUP OF TEA. First boil the water briskly but not long, scald the 43 Beverages teapot, allow one teaspoonful of tea to each person, if for a number of persons add one for the pot ; ]Jour over only enough water to steep thoroninhly, the teapot shouiil not be over half full of water, while the tea is boilinsjf hoil more fresh water and fill up the pot as needed, the kind of tea to use is an individual matter. A slice of lemon adds much to the flavor of tea, either hot or iced if used without milk. -<> ARABIAN TEA.— ICED To one jiint of fresh made tea add one quart lemon- ade ; one sprij;; of mint; one-half of cucumber (sliced) ; shaki' in a little pepper. Ice. , S."* CHOCOLATE BEVERAGE. One pint milk, one pint water, five tablespoons sugar, five tablespoons "jraled chocolate. Bc^ in double boiler. Serve with a tablespoon of whipped cream on each cup. ICED TEA. Lemon cut in thin slices to be served with the ice; also tea served with brandied cherries is delicious ; it is well to have preserved cherries on hand. -<» COMMENTS. The porch hostess who adds to her other accomplish- ments an ability to mix summer drinks correctly and artistically, may rest assured of her popularity nor will she ever look more attractive than presiding over a well appointed serving table. The latter should be light and airy in keeping with her own dainty costume. PLAIN LEMONADE. Peel six lemons and three oranges, squeeze the juice into a large pitcher and add six tablespoons sugar and 44 Beverages three quarts water, plain or mineral. Stir till sugar is plainly dissolved, and when ready to serve, place one large piece of ice in the pitcher, serve with slices of pine- apple, orange and berries in season. CLARET LEMONADE. Made as above with addition of claret or sherry as preferred in the proportion of a wine glass to each goblet of lemonade ; pour in last and keep separate from the mixture in bulk. EGG LEMONADE. Add to the plain lemonade three to six eggs, accord- ing to taste, beat these very light and add just before the ice, mixing thoroughl}'. ENGLISH CLARET BOWL. Peel and cut in slices one orange and one-half cucum- ber, mix with two or three tablespoons of pulverized sugar, a wine glass of brandy, or two glasses of sherry, two bottles of claret and cool several hours on ice; strain, add one bottle of seltzer and serve. 27 GRAPE SHERBET. One of the most delicious of ices ; mix together three cups of grape juice; two cups cold water; juice of four lemons ; four cups of sugar ; freeze and allow it to stand four hours. 28 GRAPE FRUIT SHERBET. Five grape fruit cut in halves ; remove the seeds, and then the pulp ; do not use the white skin and squeeze the pulp through a sieve ; boil one cup sugar in one cup water for seven minutes ; soften one tablespoon granu- lated gelatine, in cold water, freeze same as ice cream, but not nearlv so hard. 28 45 Beverages CHERRY SHERBET. Boil one pint sugar and one quart water together thirty minutes ; when cold add the juice of one lemon, and one pint of cherry juice, freeze; (morello cherry juice is thickest). CHERRY BOUNCE. Four pounds of morello or other rich sour cherries ; four pounds black sweet cherries ; two and one-half pounds sugar ; one gallon best whiskey ; crush the berries, beating hard enough to crack all of the pits ; mix well with the sugar and turn in the whiskey, stir well and turn into a large jug or demijohn, cork it tightly and stand away for a month, shaking it every day, then let it stand another month without touching it, then strain off and bottle ; it improves with age. RASPBERRY ROYAL. Four quarts ripe raspberries ; one quart best cider vinegar ; one pound white sugar ; one pint good brandy ; put the berries in a stone jar and pour the berries and sugar over them ; pound the lierrics to a paste with a wooden pestle or mash with a spoon, let them stand in the sun for four hours ; strain and squeeze out all of the . juice and add the brandy and seal up in bottles, lay them on their sides, in the cellar, and cover with sawdust, stir two tablespoonfuls in a tumbler of ice-water when you wish to use it. RASPBERRY VINEGAR. Put tlie raspberries in a stone jar ; mash well and add enough good cider vinegar to cover them ; stand in the sun twelve hours and in the cellar over night ; during this time stir occasionally, strain and throw the berries away ; put in as many fresh ones as there were of those 46 Beverages you took out ; pour the strained vinegar over them ; wash and set in the sun all day ; strain the next day and to each quart juice add one pint water ; and to every three pints liquid (juice and water) add five pounds sugar; place on a gentle fire and stir till the sugar is dissolved ; heat to boiling, skimming well ; bottle while warm and seal the corks with paraffine. REFRESCO -DE-PINA. The Spanish-American war is responsible for a new summer dainty, known as "Refresco-de-pina." Se- lect and peel a sufficient number of pineapples; draw the pulp away from the core with a small silver fork ; be sure that the pineapple is shredded very finely; take a deep cutglass dish and place therein layers of finely cracked ice and pineapple ; sprinkle powdered sugar over the dish; squeeze the juice of two lemons to each pineapple over all; a dash of rum may be effectively added at the moment of squeezing the lemons; if the taste delights in that flavor. This dainty should be served before ice melts, and may be brought in place of a water ice or ice cream. It is also a cooling and refresh- ing dainty to offer while lounging aroimd on the porti- cos during a sweltering day; this is a favorite Cuban re- freshment. 39 PINEAPPLE AMBROSIA. Remove skin and specks carefully from a very ripe pineapple, grate or chop very fine, cover with white sugar and let stand an hour; make custard of one quart milk, four yolks and two whites eggs, one-third cup sugar ; when cold pour custard over pineapple, frost with the two remaining whites sweetened, set on ice and serve 47 Beverages cold. The whites may be cooked by pouring boiling water over them, after they are beaten stiff and sweet- ened, or the pudding may be set in another dish of hot water in a brisk oven just long enough to brown the meringue. 29 RAISINS OR PASSOVER WINE. This noted Jewish concoction and non-intoxicant is prepared from three pounds of fine raisins chopped and seeded; place in jug with one pound sugar and six or seven quarts cold water, set tlie vessel covered on or behind the stove hearth; skim after three or four days and filter through a funnel lined with linen or blotting paper, into bottles and add to each bottle some stick cinnamon, lemon peel and cloves; cork well and put in cellar for at least two weeks. Nectar, English style, is made after the above recipe adding the rind of one or two lemons. GINGER CORDIAL. Four pounds of red currants, eight ounces of ginger root, two ounces bitter almonds, one-half ounce of sweet almonds, three lemons sliced, one gallon of whis- key; mash currants, slice the ginger, crack and split the nuts, pour whiskey on these, stand two weeks, then pour ofif carefully; add four pounds of sugar and bottle. GRAPE JUICE. To twenty pounds of Concord grapes, use three quarts of water; crush the grapes in a preserving kettle, and add the water, cooking twenty minutes; strain through a thin muslin, add three jiounds of white sugar, return to the fire, boil ten niiiuUos, and bottle while hot. 48 Beverages RASPBERRY VINEGAR. Mash berries, cover with sharp vinegar, let stand over night ; in the morning press through a sieve, then strain through cloth, and add one cup of sugar to one of juice; boil twenty minutes and bottle hot. When used dilute to taste. Two tablespoons to a glass of water makes a delicious and cooling drink. RASPBERRY VINEGAR NO. 2. Eight quarts raspberries and one quart vinegar, three pounds granulated sugar; four quarts of the berries; add the vinegar and let stand twenty-four or thirty-si.x hours; then strain the juice and to it add four parts more berries ; let it stand twenty-four hours and strain it into a porcelain kettle and add the sugar; when it boils skim and bottle, cover the corks with wax. GRAPE -WINE. Pick grapes from the stems and put in a jar; mash with potato masher until the skins are broken, turn a plate over them to keep the pulp under the juice; let stand four or five days, pour into jelly bag and press all of the juice out ; to every gallon of juice add two and one- half pounds granulated sugar; put in jugs and leave out the cork, but tie mosquito netting over the mouth and set in the sun to ferment, each morning remove the net putting on a clean piece and have a little extra juice to fill the jug then put in the cellar till spring; pour off, strain and bottle. 20 BOILED LEMONADE. Two ounces of citric acid, three pounds loaf sugar, forty drops essence of lemon, three pints boiling water; 49 Beverages put the essence on sugar, pour boiling water over it, stir wel'. and add citric acid, and stir again; one tablespoon- ful to a glass of water. 30 SLOE GIN— (Delicious). I'ill one quart bottle two-thirds full of Sloes, (a small sour wild plum) three quarters of a pound of white sug- ar, and fill up with the best gin (Plymouth if you can get it); prick the sloes live times with a large hat pin before putting them in bottle, cork well and shake well as often as possible for three months, and then use after strain- ing; keep for any time. "'^^ PINEAPPLE SHERBET. One pint of fresh or one can of grated pineapple, one small pint of sugar, one lemon and one pint water, one tablespoon gelatine; pare the pineapple and shred fine with a fork ; chop, if still too coarse, add sugar, water, lemon juice and the gelatine which should be first soaked in cold water, then dissolved in boiling water, freeze as usual. 50 Chafing Dishes WELSH RAREBIT. One-half pint ale heated to boiling point, cut up fine one pound ordinary cheese, beat one egg and add to the cheese, together with two teaspoons mustard, one tea- spoon salt, one salt spoon of cayenne pepper; put all into the beer, stirring constantly, but carefully until smooth, but no longer; serve at once on toast or crack- ers. 31 ENGLISH RAREBIT. Cut finely a cup of cheese and crumb a cup of bread crumbs, put in your chafing dish or frying pan a piece of butter the size of a walnut, add the cheese and stir it to a cream, moisten the bread crumbs with a cup of milk, thicken with three eggs well beaten. This will serve six or eight persons. CHEESE DREAMS. Cut thin slices of bread and spread with butter, be- tween two slices of the bread, sandwich a thin slice of cream cheese; fry quickly in butter in a chafing dish or frying pan. 32 SHRIMP WIGGLE. Make a white sauce of one tablespoonful butter, one tablespoon flour, one-half pint milk: when thick add one-half can shrimps, and one-half can green peas; serve when the shrimps and peas are hot. NEW YORK CHAFED OYSTERS. Put one pint of oysters in a chafing dish, add butter size of an egg, salt, pepper and Worcestershire sauce to taste; when the oysters begin to heat, add flour a little at a time, to prevent lumps, stirring well, when the gravy is slightly thickened; serve on hot plates. 51 Chafing Dishes MARYLAND CHAFED OYSTERS. Cut up enough celery to make a pint, put it in the chafing dish with butter size of a large egg, one-half tea- spoonful of Worcestershire sauce, salt, pepper and cay- enne to taste, boil till the celery is slightly tender and then add to oysters ; much should be drained off of this liquor; cook until the oysters arc plumped, add one gill of sherry or Madiera wine, and serve at once on hot plat- ter. CREAMED SWEET BREADS AND PEAS. Make a white sauce from two tablespoonfuls of but- ter, when melted, stir in two tablespoons flour, when well blended add gradually one pint of milk ; when thick sea- son with pepper and salt, then add one-half pint of sweet breads (boiled and cut in dice) and one-half pint of green peas; heat thoroughly and serve. TOMATO AND EGGS. One pint of stewed tomatoes, one teaspoonful of chopped parsley, one tablespoonful chopped onion, salt and pepper to taste, butter size of a hickory nut; cook these in a chafing dish fifteen minutes, then add six well beaten eggs; stir constantly for two minutes and serve at once. CREAMED CHICKEN AND MUSHROOMS. To one pint of cream or white sauce, add one pint of cold chicken, chopped finely and add one-half pint mushrooms ; heat and serve. CREAMED SHRIMP. One can of shrimps, butter size of a walnut, one wine glass of sherry wine, pepper, salt and dash of cayenne; I 52 Chafing Dishes put them in the chafing dish and when they have cooked five minutes add one tumbler milk, the well beaten yolk of an egg, and a heaping tcaspoonful cornstarch; cook till thick. Lobster may be used instead of shrimps. ROAST OYSTERS ON TOAST. Cut slices of bread round with sharp cookey cutter, toast lightly and butter, wash and wipe some fine large oysters, spread as many as possible on each slice of toast, season with salt, pepper and plenty of bits of butter; put in hot oven till edges of the oysters curl; serve at once. PANNED OYSTERS. Have the chafing dish hot and then turn in a pint of oysters, which have been drained well, season with salt, pepper and celery salt, adding butter, and when the oysters begin to curl on the edges, serve on dry toast. CREAMED CHICKEN AND MUSHROOMS. To one pint of cream or white sauce add one pint of cold chicken chopped fine, and add one-half pint mushrooms; heat and serve hot. FRIED TOMATOES. Slice the tomatoes as for broiling, dredge with flour, fry a light brown in butter, lay them in a hot chafing dish; to the butter in the spider add a little more butter, add as much flour as you did butter; stir well and add milk or cream, season to taste and pour over the to- matoes. It is best to serve either fried or broiled toma- toes in a chafing dish, as they cool very quickly. 53 Chafing Dishes BROILED TOMATOES. Slice large firm tomatoes half an inch thick, do not peel; lay them on a hot well greased gridiron, they will cook very quickly. When cooked lay in a hot chafing dish, and pour over them the following sauce : One-half cup butter seasoned with half teaspoonful made mustard, salt, pepper, and a little sugar, bring to the boiling point, turn over the tomatoes, and serve at once. This is very fine. 55 SWEETBREADS WITH PEAS. To one can of French peas, three small sweet breads, one teaspoon butter and one-half pint of stock, a celery stick, salt and white pepper to taste, one-half teaspoon brown flour, place the sweetbreads in cold water for one hour, remove the membranes and sinews, etc.; put in ice water till wanted, put into chafing dish the butter and sweetbreads ; when butter is melted add a stick of celery chopped fine, salt, pepper and flour and turn in tlie sweetbreads. When cooked, it is ready to put peas in chafing dish and warm thoroughly ; add salt, pepper and butter; serve peas and swetbreads together. ;$;{ SCRAMBLED EGGS WITH MINCED LOBSTER. Cook lobster flesh and cut into small pieces, break two eggs (for each person to serve) into a chafing dish and beat them with one-fourth pound butter, salt and pepper to taste and do this before placing on fire, then allow to cook while stirring for about five minutes; add one lobster and serve. ;j;{ TO COOK CRABS A LA NEW YORK. Fry in butter and serve cold; make a sauce of frying 54 Chafing Dishes butter and flour, thin with water and season with lemon juice; place on ice till very cold before pouring over the crabs. .33 SPRING CHICKEN. Take one spring chicken and split open, lay in cold water for one hour, one-half Bermuda onion sliced and one-fourth pound best butter; braise the onion to a del- icate brown; one-half teaspoon of paprika, steam chick- en thoroughly and braise and cover until nearly done; do not break the chicken; put in one tablespoon flour, shake well, add one pint of rich cream, let it come to a boil and season to taste, strain the sauce and pour over the chicken and let it simmer over a slow fire three- quarters of an hour; when ready to serve add one gill of sparkling Tokay wine. Cook in chafing dish. FRIED CHICKEN. Cut the breast in pieces and lay in salt and water for a short time, wipe dry and roll in flour; fry in hot lard and butter, season with salt and pepper, fry parsley also; make a gravy of cream seasoned with salt and pepper, a little mace and thicken with flour, in a pan in which the chicken has been fried. -^^ CREAMED EGGS WITH CHEESE. Cook six eggs until hard, slice when cold into one and one-half cups of white sauce; when boiling hot stir in carefully two or three tablespoons grated cheese and season with cayenne and serve on rounds of toast. 34 CHEESE AND HAM. To one cup of white sauce add one-half cup chopped ham, one-half cup grated cheese, one half teaspoon cay- enne, serve on toast. 34 55 Chafing Dishes CURRIED EGGS. Rub the chafing dish with a freshly cut onion, put in one ounce of butter, put the dish over the flame, beat six eggs in a bowl add to them one gill of milk in which has been stirred one teaspoonful curry powder, add this to the butter, stir till you' have a creamy mass; season before serving with one-half teaspoonful salt. CODDLED OYSTERS. Put one tablespoonful of butter in chafing dish, and when melted pour in enough tomato catsup to just cover the oysters; when the catsup bubbles up, add the oysters and cook until they begin to curl and serve on toast very hot. H 56 Cookies and Doughnuts PEANUT COOKIES. Two cups sugar and one cup butter, cream this and add three eggs, one teaspoonful nutmeg, one-half tea- spoon cinnamon, three tablespoons milk in which one- half teaspoon soda has been dissolved, then stir in one cup of chopped peanuts and six cups fiour. CARAWAY COOKIES. Cream one cup butter with two of sugar, add the yolks of three eggs; beat well and then add the well beaten whites, sift one quart flour with two teaspoonfuls baking powder and one of salt; after the flour is sifted stir through it two tablespoons caraway seed; this should make a batter than can be easily handled; it should not be rolled out, but made into balls, flouring the hands well; place in dripping pan and then pat them quite thin. GINGER SNAPS. One cup of gramilated sugar, one cup of shortening, butter and lard, one cup molasses, one even teaspoon soda, one egg, one teaspoon salt, one tablespoon ginger, four cups flour, only enough to roll thin ; will make one hundred and twenty cookies. 35 GINGER SNAPS. Two cups molasses (large), one-half cup shortening (not lard), one-quarter cup sugar; place on stove; when it conies to a boil let it boil for forty minutes; remove and add a pinch of soda, never use too much soda as it spoils them; two heaping tablespoons ginger, one of cloves and cinnamon, one-half teaspoon salt, pinch of cayenne pepper; flour enough to roll out soft; use while warm. ^^ 57 Cookies and Doughnuts ALMOND COOKIES. One pound sugar and one pound butter, five eggs and four cups flour, one lemo_n, four teaspoons baking powder; mix flour, baking powder and butter, then add the eggs, lemon and the rest; roll dough and cut into shape; wet top with milk and sprinkle with chopped al- monds, cinnamon and sugar and bake in hot oven. 3(} GRAHAM COOKIES. Two cups sugar and one of butter, one cup sour milk, one egg, one teaspoonful soda; mix with graham flour; use white flour on the board. DOUGHNUTS. One-half teacup sweet milk, four tablespoons melted butter, six tablespoons white sugar, four beaten eggs, three teaspoons baking powder, flour to mix soft; flavor with a little nutmeg and lemon and roll thin and fry quickly. 37 COCOANUT COOKIES. Three-quarters of a cup butter, two cups sugar, three-quarters cup sour cream, two eggs and one tea- spoon soda, one-half cup of dessicated cocoanut, mois- tened with hot milk, flour to roll out soft. 60 CREAM COOKIES. One cup sour cream, one cup butter, two cups sugar, one teaspoonful soda, two eggs and nutmeg to taste; flour to roll out soft. JUMBLES. One pound butter, one pound sugar, two pounds flour, three eggs, nine teaspoonfuls of water, three tea- spoonfuls baking powder, salt and flavor to taste; roll thin and bake in a quick oven; these will keep two or three months, but nuist be locked up. A Jl^ FRIED CAKES. Three eggs and one and one-half cups sugar, one cup milk and one and one half teaspoons baking powder, one tablespoon butter; flour to roll, one teaspoon flavor. 30 59 Cake Cake flour should always be sifted twice; first, wlien it comes froin the barrel ami when it is measured; next, when the baking powder or soda has been added; if it is measured before that first sifting, you will surely get too much of it for your cake's welfare. On a damp day, or when the flour seems at all claimuy, set it where it will dry, without browning, before }-ou are rcadv to use it. 41 WEDDING CAKE. One pound flour and one pound of brown sugar, fourteen ounces of butter, ten eggs, three pounds of raisins, three pounds of currants, one pound of citron, one wineglass of wine, one wineglass of brandy, one wineglass of milk, one teaspoonful soda, one tablcspoon- ful molasses, one tablespoonful of cinnamon, one table- spoonful cloves, one nutmeg; brown the flour and use cold cream, the butter and sugar; add the eggs, and then the flour, gradually; then the spices and molasses; dis- solve the soda in the milk ; strain and add to the wine and brandy; stir into the cake; finally add the fruit (which has been well flavored), a handful of each alter- nately; bake from two and one-half to three hours. BRIDE'S CAKE. One small cup butter, three cups sugar (scant), twelve whites, one cup sweet milk, one-half cup corn starch, four scant cups flour, two teaspoons baking pow- der. BRIDE'S CAKE. One pound and two ounces of butter, one pound and four ounces of flour, one pound powdered sugar, whites of twenty-four eggs, two tcaspoonsful of cream of tartar, 60 Cake one level teaspoonful soda; rub batter and flour to a cream; beat whites of eggs until they will not leave the dish ; then add sugar slowly to the whites of egg ; put the cream of tartar in the flour and sift all together thor- oughly ; mix the whites of eggs and creamed flour, stir- ring gently ; reserve a little of the whites of eggs before adding sugar to it with which to mix the soda ; add this to the batter just before baking; flavor with any desired essence; bitter almond is nice; butter the cake mold thoroughly; cover the bottom with a piece of buttered paper; put in a moderate oven and gradually increase the heat until oven is hot enough to bake biscuit. 17 ANGEL'S FOOD. Whites of eleven eggs, one and one-half cups sugar and one cup flour, one tablespoon cornstarch and a pinch of salt, one spoonful cream tartar; whip eggs stiff; put sugar, flour, cream tartar, cornstarch altogether and sift about four times; stir into the beaten eggs slowly. (Will keep moist for some time; better after a few days old.) 15 ANGEL'S FOOD. Beat the whites of eleven eggs very stiff; into them beat one and one-half tumblers of sugar, which has been twice sifted; beat till sugar is dissolved ; then fold in one tumbler flour; flavor to taste; the flour should be sifted four times and then measured; one teaspoon cream tar- tar and one-half teaspoon salt added and sifted again. Do not beat hard after the flour is in; bake in a deep, round pan 45 or 60 minutes. SOFT GINGERBREAD. One teacup molasses and one-half cup sour cream or 61 CaKe milk; (the former always preferable) ; butter, size of an egg; level teaspoon soda; teaspoon ginger and half tea- spoon cinnamon, pinch salt and one and one-half cups flour, put all together and beat hard for five minutes, bake in slow oven. 42 SOFT GINGER BREAD. One-half cup lard, two cups molasses, one-half cup sour milk, t\vo eggs or three; if plenty; one tablespoon soda, four cups flour, two teaspoons ginger, little salt. FRUIT COOKIES. One cup of brown sugar, one-half cup raisins, one- half cup sour cream (small), half cup butter (small), three cups flour, one egg, nutmeg, two teaspoons of cinnamon, one-half teaspoon cloves, one-half teaspoon soda. 4;{ MARGUERITES. One cup of chopped walnuts, one cup powdered sugar, whites of two eggs ; beat whites of eggs to a stiff froth; add sugar and beat till very light; stir in nuts and spread on wafers; put in oven to brown. These are good for luncheons or afternoon teas. •*;$ SOFT GINGERBREAD. One cup of best Portorico molasses, one egg, one tablcspoonful vinegar, one tablespoonful of cinnamon, one and one-half cups flour, three tablcspoonfuls of melted butter, one teaspoonful soda, a little salt, three quarters cup boiling water; bake in flat tin. 35 62 Cake CHOCOLATE CAKE. Two cups granulated sugar, one-half cup butter, yolks of four eggs, five tablespoonfuls grated chocolate dissolved in six tablespoonfuls boiling water, cool and add to mixture two-thirds cup milk, one and two- thirds cup flour, one even tablespoonful baking powder, whites of four well beaten eggs, one teaspoonful vanilla; put together in the order it is written. ICING. Two cups of granulated sugar, one cup cream; boil about eight minutes; whip until creamy and add nuts. 44 CHOCOLATE CAKE. Make a custard of one-half cup milk, eight table- spoons grated chocolate, five tablespoons granulated sugar, cook until it thickens and cools. 44 Take one and one-half cups brown sugar, one-half cup butter, mix to a cream, add separately three eggs (beaten well after dropping each one in), add one-half cup flour with two teaspoons baking powder; stir well and add custard, one-half cup milk and one full cup flour, one teaspoonful vanilla, salt, and one cup chopped nuts, if preferred, nuts may be added to the boiled frost- ing which is two cups granulated sugar, one cup cream and boil about eight minutes; spread and put a floating of melted chocolate over the top. 44 CHOCOLATE CAKE. One full cup butter, two cups sugar, three and one- half cups flour, one scant cup milk, two teaspoons bak- 63 Cake ing powder, five eggs, leaving out whites of two, one teaspoon vanilla. 45 FROSTING. Whites of two eggs and one and one-half cups pow- dered sugar, one teaspoon vanilla and six tablespoons grated chocolate ; bake in one large sheet and frost top and sides. 45 CHOCOLATE CAKE. One cup sugar and one-half cup butter, well creamed, and one-half cup sour milk; stir into this one small teaspoon soda, then two cups flour; boil and stir into this batter; when cool add one-third cake of Baker's chocolate grated, one-half cup cold water, one-half cup sugar, yolk of one egg, two teaspoons vanilla, chopped nuts or raisins may be added if so desired. 1<> SPANISH CHOCOLATE CAKE. One cup butter and two cups sugar, four eggs white and yolks beaten separately, one and one-third cup milk, two and one-half cups flour, one heaping teaspoon bak- ing powder, five tablespoonfuls Baker's cocoa added to the milk. ■*<» CHOCOLATE CREAM CAKE. One gill sugar and one egg; beat well together and add three tablespoons melted butter, one ounce baker's chocolate dissolved in four tablespoonfuls boiling water, one-half pint flour, one tcaspoonful baking powder, bake in one roimd tin; when cold cover with whipped cream flavored with vanilla; do this just before serving. 47 RAISED LOAF CAKE. Six pounds of flour, three pounds shortening, half butter and half lard, four pounds of sugar and four 64 Cake pounds of fruit, three pints of milk to mix with, rub shortening in at night, add one yeast cake to raise, add sugar and spice; in the morning if Hght let it rise again; after adding fruit and one teaspoonful soda dissolved in little water; put in pans and raise for a short time and bake slowly (excellent). 48 ELECTION CAKE. Take three coffee cups of slightly warmed milk, two cups sugar and one yeast cake, salt, stir in flour enough to make stiff batter, and let rise over night. In the morning add two cups butter, two of sugar, two eggs, one nutmeg or a little mace, three cups raisins, after working with the hand twenty minutes or more turn into pans; let stand one hour and bake. 25 BLACKBERRY CAKE. Six eggs, and two cups sugar, one cup butter, one tablespoonful each cloves and cinnamon, spice, two cups berries and four cups flour, one cup sour milk, one teaspoonful soda, beat eggs, sugar and butter together, add flour, then spices and then berries, then white of egg beaten well, soda last; do not leave in oven too long to dry out. 49 DEVIL CAKE. Two cups brown sugar, one-half cup butter, two even teaspoons soda dissolved in one-half cup boiling water ; three cups sifted flour ; two eggs. 50 ICING. Icing, white of one egg, two teaspoonsful cocoa dis- solved in one tablespoonful boiHng water, enough pow- dered sugar to thicken. 50 65 Cake SHAKESPERIAN CAKE. Three-quarters cup shortening (half butter and half lard) packed down hard in cup, one cup sugar, one egg just mixed well together, add a pinch of salt and of gin- ger, one teaspoonful each of cinnamon, cloves and all- spice, one cup sour milk with one level teaspoonful soda, add two and one-half cups (scant) flour in part of which has been thoroughly rubbed one cup chopped raisins, and one-half cup candied citron, orange, lemon peels; bake slowly. 51 FROSTING. One cup sugar just moistened with cream (two or three tablespoons required); stir until smooth; then add one-third cup chopped raisins, and put on top of cake while hot; leave the cake in the tin it is baked in. 51 MARBLE CAKE. WHITE P.VRT Whites of seven eggs, three cups white sugar, one cup butter, one cup sour milk, four cups flour sifted and heaping, one teaspoon soda, flavor to suit taste. 31 DARK PART Yolks of seven eggs, three cups brown sugar, one cup butter, one cup sour milk, four cups flour, sifted and heaping, one taljlcspoon each cinnamon, allspice and cloves, one teaspoonful of soda ; put in pans a layer of white and dark, that it may be well marbleized, use coflfee cups to measure ; bake slowly perhaps an hour and a quarter, this will make one large and one medium cake. 31 66 CaRe SEATTLE CAKE. Three eggs and one cup brown sugar, one-half cup butter or one cup sour cream, one cup currants, one- half cup New Orleans molasses, one-half teaspoonful soda, one teaspoonful baking powder, one-half teaspoon- ful of cinnamon, nutmeg and mace, mixed, three table- spoonfuls of cold coffee, two cups flour, cream, butter and sugar; break in one egg at a time and beat well; dis- solve soda in the molasses and add the cofifee; add the flour in which the spices and baking powder have been well mixed, lastly the currants and bake in a moderate oven. EGGLESS OR SPICE CAKE. 52 One cup sugar, one-half cup shortening, half butter and half lard, one cup sour milk, one teaspoonful soda dissolved in the milk two cups flour, one teaspoonful cinnamon, one-half grated nutmeg, one-fourth teaspoon- ful cloves, one cup chopped raisins. 48 SPICE CAKE. One cup brown sugar and two tablespoons molasses, one egg, one-half cup butter, one cup sweet milk, one cup raisins, two cups flour, one teaspoon soda, and spices to suit taste, put soda and spices in flour and dredge raisins in the flour. 1«> SPICE CAKE. One and one-half cups brown sugar, one-half cup molasses, one cup raisins and two-thirds cup butter, one-half cup sweet milk, tw'o eggs, one-half teaspoonful soda, spices to taste, bake in gem tins. <>3 67 Cake HERMETS BAKED L\ MUFFIX TIXS. Two cups sugar, three-quarters cup butter, one cup sour milk, four cups flour, one cup chopped raisins, one cup Eng;lish walnuts, three eggs, one teaspoon soda, one teaspoon cinnamon, one teaspoon cloves, one tea- spoon ginger. •'i-i RICH SPICE CAKE. One ])ound of sugar, one-half pound of butter, one cup of sour milk, four eggs, one nutmeg, cinnamon to taste, one pound of raisins well floured, one teaspoon- ful of soda dissolved in two tablespoonfuls of cold water. One pound of flour. Sweet milk may be substituted for the sour, in which case use two teaspoonsful of cream of tartar and one of soda. Bake slowly. This makes two large loaves. •"»•"» SPICE CAKE. One cup of sugar, one-half cup of butter, two cups of flour, one-half cup of sour milk, one teaspoon of soda, one teaspoonful of cloves, one square or ounce of chocolate, two eggs, one teaspoonful of baking powder. Bake in two lavers. FILLIXG. One and one-half cups of sugar, five tablespoons of water: boil until it spins a thread; then stir into the beaten white of one egg; take one-half of this, stir one- half cup of seeded raisins, spread between the layers, frost top and sides with the remainder. WHITE FRUIT CAKE. One cup butter and two cups sugar, one-half cup milk, eight eggs the whites only to be used, and must be well beaten, three cups flour, two teaspoons baking 68 CaRe powder, sifted in the flour, one wine glass brandy, one- quarter pint citron, one pint almonds chopped fine, one- fourth pint cocoanut. 1<> EVANSTON CAKE. One pound of sugar and one pound of flour, six eggs, whites beaten separately, one cup of butter, one cup milk, two teaspoons baking powder, put in the flour last and essence to taste. 56 MARSHMALLOW CAKE. Three-quarters cup butter, two cups fine granulated sugar, one cup sweet milk and three cups best pastry flour, two teaspoons baking powder, one teaspoon va- nilla and whites of seven eggs ; sift flour three times and last time add the baking powder to half cup of the flour and sift on to a separate dish, cream the butter and sugar and add tlie milk and flour alternately, the flour with the baking powder last; beat till light and flufTy, add the whites of the eggs beaten very stiff, then the vanilla : bake in two square layer tins. 67 MARSHMALLOW FILLING AND ICING. Three cups of granulated sugar, whites of three large eggs, one box of marshmallovvs (or 35), vanilla; add to the sugar enough cold water to dissolve it, and boil till it will thread from the spoon, do not stir while boiling; beat the eggs till stiff and then add cream of tartar, what you can take on point of silver knife, to the eggs and beat again ; pour the boiling syrup slowly into the stiff whites of eggs, beating quickly with wire egg spoon, and beat till stiff enough to pile up ; then spread between the two layers of cakes, cut all the tnarshmal- 69 CaKe lows except i6 in half with a sharp knife, and place them in the filling of the cake; ice the top and sides of cake; place the sixteen niarshmallows four each way on top of cake. •■>" MARSHMALLOW CAKE. Any good sponge cake made in layers; one-half pint of thick cream, beaten until it looks like ice cream; sweeten the cream ; flavor with vanilla, put up one pound of marshmallows and stir into the cream, put thick be- tween each layer ; ice the top with a marshmallow here and there. «■>** SUNSHINE CAKE. One cup of flour, sift four times, as for angel's food, then add one teaspoonful of cream of tartar and sift again; whites of eleven eggs, beat very light and then add one and one-half cups of sugar sifted twice, beat very light and then add the yolks of four eggs, well beaten, a pinch of salt and a teaspoonful of lemon juice; fold in the flour and bake as angel's food. WHITE POUND CAKE. One-half cup butter, three-fourths cup sugar; beat to a very light cream, add two whites and beat ten min- utes longer; one-half cup milk, one and three-fourths cups flour tgootl measure), two teaspoons baking pow- der. Flavor with lemon. LAYER CAKE FOR ANY FILLING. Three-fourths cup sugar, two tablespoons butler, three whiles, two-thirds cup milk, two cups flour, two teaspoons of baking powder. Cake POUND CAKE. Seven ounces of flour, one-half teaspoon of baking powder. Eight ounces of sugar, four eggs, six ounces of butter, one-half tcaspoonful of mace, rind and juice of a lemon; cream the butter and stir in the. flour; beat the yolks and add the sugar, and mix with the flour and butter: add the lemon and mace, and lastly the well beaten whites with the baking powder stirred in. 50 LEMON CAKE. One cup sugar (scant), one large tablespoon butter, three eggs, one cup milk, two cups flour, three tea- spoons baking pow der. FILLING. One lemon, grated rind and juice, one small cup sugar and orie egg, butter size walnut ; set in bowl in hot w'ater; stir till ii thickens. <»<» GOLD CAKE. One-half cup of butter, one cup of sugar, yolks of six eggs, one-half cup of milk, one and two-thirds cups of flour, one and one-half teaspoons of baking powder. One teaspoonful of lemon juice, one-fourth tcaspoonful of mace. FAVORITE. One cup of sugar, one tablespoon of butter, one egg, one-half cup of milk, one and one-half cups of flour, one and one-half teaspoons baking powder, one-half tea- spoon of cinnamon, one-half teaspoon of cloves, one- half teaspoon of allspice, one ounce of baker's choco- late, one-half cup of raisins seeded or chopped. Bake in square tin: frost with white frosting. 71 Cake YELLOW GEM CAKES. One-fourth (large) cup butter, one cup sugar, four 3'olks and one whole egg, one-half cup sweet milk, two^ scant cups flour, two even teaspoons baking powder, flavor with a little grated lemon peel, or any desired extract; bake in nuiffin tins; do not ])ut in too much flour, as the yolks thicken cake more than the whites of the eggs. DOMINOES. Bake any good white cake in llat tin; cut into ob- longs: dip into white frosting; make lines and dots of chocolate frosting with fine brush; very pretty for chil- dren's parties. DELICIOUS CAKE. Two cups sugar and one cup milk, one cup butter and three eggs, whites and yolks beaten separately ; three cups flour, one-half teaspoonful soda, one teaspoonful cream of tartar; cream the butter and sugar and add the eggs; dissolve the soda in the milk and add it: sift the cream of tartar with the flour, and stir into the batter ; flavor with vanilla; this cake can be varied by adding one cup raisins or currants, in which case add more flour; the cake well deserves its name. LADY FINGERS. Four eggs separated, four tablespoons sugar, four tablespoons flour, one teaspoon lemon extract, beat yolks and add sugar and beat thoroughly, add flour and flavoring and then the whites beaten to a stiff froth, bake in lady finger tins about twenty minutes, in rather slow oven; when done put two flat sides togetlRr and lay on soft cloth to cool. 72 CaRe OLD FASHIONED SPONGE CAKE. Five yolks beaten very light, add one cup granulated sugar, and beat till very pale straw color, one-half cup sifted flour; stir in very slowly and lightly; add five whites beaten till dry and stifif, one tablespoon lemon juice. No baking powder is to be used. VELVET SPONGE CAKE. Two cups sugar and six eggs, leaving out the whites of three, one cup boiling water, two and one-half cups flour, one tablespoon baking powder; beat the yolks a little and add sugar, beat fifteen minutes, add one cup boiling water just before flour, three whites well beaten; flavor with lemon extract and bake in three layers. Ill SPONGE CAKE. One cup of sugar (scant), four eggs and nine tea- spoons water, one teaspoon lemon extract, one cup flour, one teaspoon baking powder. Beat eggs, add sugar, water, flour with the baking powder, flavoring last. Bake in moderate oven. VELVET SPONGE. Six eggs separated, reserve two whites, two cups sugar, two and one-half pounds flour, one cup boiling water, one tablespoon baking powder, flavor with al- mond or vanilla, beat yolks a little, add sugar and beat fifteen minutes or else beat yolks longer, add beaten whites, water, flour and baking powder, sifted together and flavoring, add the flour very quickly and get into the oven as soon as possible; use the two whites for icing; bake in angel cake pan. 73 CaKe SPONGE CAKE. Five eggs, one and one-half pounds of powdered sugar, one-fourth pounds flour; separate whites and yolks of eggs; add a quarter of a teaspoon salt to each bowl and then beat whites very stiff until you can turn the bowl upside down without spilling the egg; beat the yolks to a cream and turn into a cake bowl; add the sugar (well sifted), then the whites and lastly the flour; flavor with lemon or vanilla, according to taste, and stir till smooth and bake in two loaves, in a moderate oven; use cake tins about the size of a quart brick such as is used for ice cream. 'iS ONE, TWO, THREE, FOUR CAKE. One cup butter, two cups sugar, three cups tlour, three teaspoons baking powder, four eggs, one cup milk, makes two loaves. LIGHT FRUIT CAKE. One-half pound each of powdered sugar and butter creamed well; then stir yolks of seven eggs and one- half pound flour; mix one-half pound eacli raisins and currants, one-quarter pound shredded citron; dredge well with flour and add to the batter alternately, with the beaten whites of the eggs; lastly add one wine glass brandy; bake in a paper lined tin two hours. GERMAN APPLE CAKE. Two cups flour, two teaspoons baking powder, good half cup butter, two tablespoons sugar, one egg, a small cup milk, pinch salt, stir thoroughly and spread in drip- ping pan, pare and quarter apples, and lay them close 74 Cake together, m rows on top: put melted butter over top and sprinkle with sutjar and cinnamon, and hake in hot oven. «J<> WHITE LAYER CAKE. Two large tablespoons butter, three-fourths cup sugar, three wdiites beaten stiff, two-thirds cup milk, two teaspoons baking powder, two cups flour. Cream but- ter and sugar, add milk and flour with baking powder sifted in and lastly the beaten whites. This makes a rather small cake. WHIPPED CREAM CAKE. ' Three-fourths cups sugar, three eggs well beaten, one cup tlour, one large teaspoon baking powder, bake in flat tin ; w hen cold split with a sharp knife, and spread with a good cup of cream (measure before whipping) whipped stiff and seasoned w-ith vanilla and sweetened to taste. WHITE CAKE. Two cups sugar and one-half cup butter, whi;es of four eggs and one cup milk, three cups flour and one- half teaspoon soda, one teaspoonful cream tartar: this is good either for loaf cake or layers. WHITE MOL'XTAIX CAKE. Beat to a light cream two cups pulverized sugar and one-half cup butter, one-half cup sweet milk, two and one-half cups flour, two and one-half teaspoons baking powder, eight whites beaten stiff and added last; bake in layers and put together with frosting. Cake JELLY ROLL. Two esgs beaten \\^\n, one cup siij^ar and beat fif- teen minutes, one pinch salt, one and one-half cups sift- ed flour, one-half teaspoonful soda, one teaspoon ful cream tartar, one-third cup cold water, one teaspoonful lemon ; liakc iii dripiicr (|nickly : while warm spread with jelly and roll, and put in cloth to cool. 48 LAYER CAKE. One-half [Knuid liutter, one-half pound sugar, five eggs, two ounces corn starch, six ounces flour, one tea- spoonful baking powder, one teaspoonful vanilla, one- fourth teaspoonful mace, three tablespoons sherry wine instead of milk. hILLIXG. Seven tablespoons grated chocolate, seven table- spoons cream, one and one-half cups granylated sugar, boil exactlv four minutes; beat till thick and spread. 44 CREAM CAKE. One-half cup of, sugar, one egg, three tablespoons of melted butter, four tablespoons of milk, one cup of tlour. one teaspiion of baking powder; stir sugar, eggs and melted butter well together; add the milk, beating well; sift the llour; adtl the baking powder and stir into the batter; bake in one layer; when cool s])lit in the middle and spread with whipped cream or this custard. Mix together three tablespoons of sugar, one table- spoonful of flour, and a pinch of salt; stir them into one unljcatcn egg and when beaten light add to one-half pint of boiling hot milk, cooking ten minutes. Flavor with vanilla and spread on cake when cold; to vary it add one square of baker's, chocolate to the milk. 76 Cake CARAMEL CAKE. Four eggs and two cups sugar, one-half cup butter, three teaspoons baking powder, three cups flour and one-half cup milk; bake in layers. Custard to put be- tween layers ; two-thirds pint milk and bring to a boil ; four tablespoonfuls sugar, one tablespoonful cornstarch; mix well; stir into the hot milk; add one beaten egg; cook till thick; flavor with vanilla; when cool spread be- tween the layers; cover top and sides with the following frosting. FROSTING. One-half pint sugar, one gill milk, butter size of an egg, one ounce baker's chocolate and cook till thick. COCOANUT LOAF CAKE. One-half cup butter and two cups pulverized sugar; cream these and add the well beaten yolks of six eggs, and one-half pint milk; stir in two cups grated cocoanut and rind and juice of lemon; add two cups sifted flour, two teaspoonfuls baking powder, and pinch salt; beat the whites of the eggs stiff and fold them in; bake in two loaf tins; when the cakes are cold frost with white frost- ing, flavored with vanilla; while frosting is still damp sprinkle with grated cocoanut. SURPRISE CAKE. One and three-fourths cups flour, one and one-half cups sugar, one teaspoon of cream tartar, one-half tea- spoon soda; sift these together six times; beat two eggs very light; add one-half cup sweet milk; three scant tablespoons butter softened; add sugar and flour and beat five minutes; flavor with vanilla: bake in a loaf. 77 Cake DELICATE CAKE. Three-fourths cup sugar, one-lialf cup butter, tliree whites beaten and added last, one-half cup milk, two cups flour, two teaspoons baking ]jtnvder, one teaspoon flavoring extract. Bake in flat tin. frost and put half an English walnut meat on each scjuare. IMPERIAL CAKE. One pound of sugar, three-quarters of a pound of butter, ten eggs, and one pound of flour, one pound of raisins, one-half pound of citron, one-half pound of cur- rants, one nutmeg, one glass of brandy. Cream the butter, add the sugar and work well with the butter; heat the e,i.;gs till very light and add to butter and sugar; than add brandy and nutmeg; dredge the fruit with part of the flour; add the remainder of the flour to the bat- ter, then the dredged flour; bake slowly. FEATHER TEA CAKE. Three-fourths cup sugar, one-fourth cup butter, one egg, one-third cup sweet milk, one large cup flour, one teaspoon baking powder, one teaspoon llavoring (if ex- tract is not too strong); eat when slightly warm. PUFF CAKE. One-half cup butter and two cups sugar worked to a cream, three well beaten eggs and three cups flour, one cup sweet milk, one teaspoonful soda, two teaspoonfuls cream tartar, little salt, flavor to taste. 48 SPICE CAKE. Three-fourths cup milk, one tablespoon butter, one egg, one-half cup water or two-thirds cup milk (sweet), one and one-half cups flour, two teaspoons baking pow- 78 Cake dcr, flavor, or add chopped raisins, one teaspoon cinna- mon and scant one-half teaspoonfnl cloves. LAYER CAKE. One cup of sugar, one egg, one tablespoon of but- ter, one-half cup of milk, one and one-half cups of flour, one and one-half teaspoons baking powder; this makes one small loaf or two layers. SANDWICH CAKE. One-half cup butter, one cup sugar and whites of three eggs, one-half cup milk and one and one-half cups flour, one and one-haif teaspoons baking powder, take out two tablespoons batter; bake the rest in two layers; to the two tablespoons batter add one-half cup molasses, onc-l'.alf cup raisins seeded and chopped, one teaspoon each of cloves and cinnamon and a little more flour; bake in one layer and put together with white frosting. QUEEX CAKE. One large cup of butter, three cups of sugar, one cup of sweet cream, yolks of seven eggs, w^hites of four eggs, four cups of flour, two teaspoonfuls of baking powder in the flour ; stir sugar, butter and cream to- gether until light; beat the yolks of the eggs and add them; then the beaten whites; lastly the flour and bak- ing powder; bake in layers. EROSTIXG. One pound of powdered sugar, stirred into the well beaten whites of three eggs; flavor with vanilla; spread between the layers of cake, also on the top. 79 Cake HICKORY XUT CAKE. One cup sugar, one-lialf cup butler, one-half cup milk, four whites of eggs beaten to a froth, one and one- half cups flour, one and one-half teaspoons baking pow- der, two cups hickory nuts mixed with the dough. •'{<> NUT CAKE. One large cup sugar, two-thirds cup butter, two- thirds cup milk, whites of four eggs, two cups flour, two tablespoons baking powder; add whites of eggs last; bake in layers. FILLING. One cup sugar and one cup cream, one cup nut meats, chopped fine; cook in a double boiler till thick; spread between layers; frost the top and sides with boiled frosting. LEMON JELLY CAKE. One and one-half cups of sugar, one and one-half cups Initter ; cream well together ; one-half cup milk, two and one-half cups flour, two teas])oonfuls baking pow- der, three eggs well beaten; bake in jelly tins. FILLING. One cup sugar, one egg, grate the yellow rind and use with the juice of one lemon, one tablespoonful water, one teaspoonful flour, place the dish in a kettle of boil- mg w-ater and let thicken ; when cool spread between lay- ^■■s- ICE CREAM CAKE. Make white cake and l)ake in jelly cake pans; for till- ing whip a pint of cream, season and flavor, chop a jjinl of almonds fine, stir into cream and put in thick layers between the rake. ' ~ 80 Cake WHITE MOUNTAIN CAKE. Beat to a light cream two cups pulverized sugar, one-half cup butter, one-half cup sweet milk, two and one-half cups flour, two and one-half teaspoons baking powder, eight whites beaten stiff and added last; bake in layers and put together with FROSTING. Three cups granulated sugar, one-half cup water; boil together till it featliers, and pour over three whites well beaten; flavor with vanilla or one drop extract of rose. WHITE CAKE. Two cups granulated sugar, one cup butter mixed to a cream ; one cup milk, whites of eight eggs beaten stiff, three cups flour, two teaspoonfuls baking powder, one teaspoonful vanilla, one-half teaspoonful salt, add the whites and flour alternately; if a pineapple cake is de- sired use juice of one can of the preserves instead of milk in cake and the fruit in a white icing. 44 WHITE CAKE. One cup sugar and one-half cup butter, three-quar- ters cup sweet milk, whites of four eggs and two tea- spoons baking powder, flavor to taste and bake in loaf or three layers. FILLING. One cup seeded raisins, one-quarter lemon and one- half cup English walnuts; chop all together and add enough boiled frosting to spread easily between layers; frost cake on outside with boiled frosting. GOLD CAKE. One pound powdered sugar and one-half cup butter 81 Cake rubbed to cream and yolks of ten eggs stirred very light- ly and one pound flour, one teaspoon baking powder sifted with the flour two or three times, one cup sweet milk and flavor to taste. •{<» CUSTARD CREAM CAKE. One small cup sugar, three eggs, one heaping tea- spoonful baking powder, one and one-half cups flour, pinch salt. CREAM TO SPREAD BETWEEN LAYERS. One-half cup sugar, two tablespoons fliAir stirred till it thickens in one cup boiling milk. CREAMED CAKE. Three-quarters cup sugar, butter size of an egg, one egg or two whites, two-thirds cup milk, one and one- half cups flour, two teaspoons baking powder. FILLING OR FROSTING. Two cups brown sugar, one cup sweet cream, butter size of a walnut ; boil till thick ; two-thirds cup milk and one yolk may be substituted for the cream but is not so rich; bake in flat tins or two layers. CRULLERS. One and one-half coffee cups sugar, two well beaten eggs, one pint buttermilk and one even teaspoonful soda, lard size of small hen's egg; salt and fry in deep hot lard. • -'» SUNSHINE. Whites of seven eggs, yolks of five eggs, one cup granulated sugar, two-thirds cup of flour, one-third tea- spoonful cream tartar, a piiicli oi salt, sift and measure 82 CaRe and set aside, as for angel's food; beat yolks thoroughly; beat white about one-half; add cream tartar; beat till stiff; stir sugar in very lightly; then yolks well beaten; add flour; flavor; put in pan and oven at once; bake fortv minutes. 44 POUND CAKE. One pound butter, one and one-third pounds sugar, nine eggs, one-half cup sour cream, one teaspoonful soda, one and one-third pounds flour, one pound raisins, one-half pound currants, one-third pound citron, one tablespoon cloves, one tablespoon nutmeg, candied orange peel or lemon peel as desired; will keep six months or one year. MARSH MALLOW FROSTING. One-fourth ounce gelatine soaked in one-fourth of a cup cold water; beat three-cjuarters cup thick cream to a stiff froth and the white of an egg until very dry; stir into the cream one pound powdered sugar, one scant teaspoonful lemon juice, or ten drops, the beaten eggs and gelatme; stand in a pan of cracked ice till it thickens, stirring often; spread between the cakes which must be cold ; after the gelatine has soaked into the water, set in hot water to dissolve. CONFECTIONER'S FROSTING. Beat the whites of eggs very stiff; stir in eight table- spoons of granulated sugar; set the bowd over the top of the tea kettle and when the frosting is hot cook for five minutes; stir all the time and flavor. CHOCOLATE FROSTING. Two cups sugar and one cup milk, one-quarter pound baker's chocolate, small piece of butter and boil 83 Cake until it hardens slightly in water, remove from the fire and stir until cool enough to spread; flavor with vanilla. FROSTING. One cup granulated sugar, eight tablespoonfuls milk; boil without stirring until it hardens in water, then re- move from the fire and flavor with vanilla, and beat till thick; .'spread before it sets. CARAMEL FROSTING. One pint brown sugar, one-half cup cream, small piece butter; boil till a little grains, when stirred in a saucer; beat till cool. CAKE FILLING. A fruit filling is very rich and is made thus: Boil one pound of sugar with enough water to dis- solve it, until it threads, pour slowly into the whites of four eggs, which have been beaten to a stif? froth, beat- ing steadily all of the time; when all of the syrup has been consumed add one quarter of a pound of shredded citron, one-quarter of a pound of chopped figs, one-half pound raisins, seeded and cut fine, one pound of blanched and chopped almonds; stirring the fruit into the icing gradually." H ORANGE FILLING. Two large oranges, grate part of one rind and then peel and grate all the pulp; remove seeds and add one cup sugar, two tablespoons water, scald in pail set in hot water or double boiler, add one tablespoon corn starch mixed in cold water, cook all together enough to cook the cornstarch; when nearly or quite cold beat two whites, add pulverized sugar for frosting; frost the top 84 Cake layer of the cake; then mix the rest with the orange jelly and spread between layers; this will not soak or run off the cake. RAISIN FILLING FOR CAKE. Beat the whites of two eggs, stir in one and one-half cups sugar, two tablespoonfuls water; cook in double boiler ten minutes ; have ready two cups raisins, chopped fine, stir in the frosting and spread between the cakes. HICKORY NUT PASTE. One cup sugar, one cup sweet cream or milk, one cup hickory nuts chopped or rolled fine; boil till thick enough to spread in layers. W 85 Candies and Confections MACAROONS. One-half pound almonds, blanched and dried and pounded in a mortar, with one teaspoon rose water; beat the whites of three eggs with one gill of powdered sugar, adding one tablespoonful at a time, one-half tea- spoonful almond extract, the powdered almonds and if the paste is too soft add a teaspoonful flour; wet the hands, shape the paste into balls; place on buttered pa- per and bake slowly. MACAROONS. Beat the whites of three eggs, add equal parts crack- er crumbs, cocoaiuit and pulverized sugar, flavor with almond extract and drop on a buttered [)aper and bake in moderate oven. CHOCOLATE CARAMELS. One cup of grated chocolate, one cup of molasses, one cup brown sugar, butter size of a small egg; put all in sauce-pan, except chocolate; test by dropping in cold water; when done pour on buttered pans. CHOCOLATE CARAMELS. One pound of baker's chocolate, one and one-fourth pounds brown sugar, one-fourth pound biutcr, one-halt pint milk; cook without stirring till it will harden slight- Iv in water. HOME CARAMELS. One-half pint baker's chocolate grated, one-half pint sugar, one-half pint molasses, one-half gill milk and but- ter size of an egg; boil till it hardens in water. MAPLE CANDY. One cup maple sugar, one-half cup cream; boil till it 86 Candies and Confections creams and when stirred drop by teaspoonful on a but- tered dish; place one-half English walnut on each piece of candy. TO CANDY FRUITS OR NUTS. Boil in an agate sauce pan, one pound granulated sugar and one gill butter, till a drop of syrup is brittle in ice water; add a tablespoon of lemon juice to the syrup and set the sauce pan in a pan of boiling water; take each piece of fruit with the sugar tongs; dip into the syrup till each piece is covered; then lay on waxed paper to dry. CANDIED ORANGE PEEL. When oranges are used save the peels by putting in a jar of salt and water; when there are what you wish to candy put them on the stove in cold water; boil up well and drain and put in clear water, changing till the bitter is out of the peel and they are tender; when tender chop and weigh; take pound for pound of sugar and orange peel; add a little water to aissolve the sugar; put in the peel and cook till clear; remove from the syrup and put on plates, with sugar and set in warming closet to dry. COCOANUT CANDY. Two cups sugar and one-half cup water ; boil till it crisps in water; then remove from range and stir till creamy; add one grated cocoanut and turn in buttered tin; when cold cut in squares; use this cream for pep- permint cream; flavor with essence of peppermint. PEANUT CANDY. One cup nut meats, one cup sugar and melt the sugar in a sauce pan stirring constantly; when melted stir in nut meats and turn on a buttered tin. 87 Candies and Confections OPERA CREAMS. Two cups sugar, one cup cream and boil till it makes a soft ball when dropped in water ; flavor with vanilla ; stir till cool, then work on the bread board; spread on a plate and cut in squares. CREAM CANDY. Two pounds white sugar and two-thirds cup water, one-third cup vinegar, butter size of an egg and one tablespoonful glycerine; boil all together without stir- ring twenty minutes or till it crisps in water; just before pouring on platters add one teaspoonful crcam-of-tartar and two teaspoons vanilla; when cool pull till white. PRALINES. One and one-half cups light brown sugar, one-half cup milk and boil till the syrup spins a thread; then add one teaspoon cinnamon and one cup hickory nuts chopped; stir till it creams; pour out in sheets and cut in squares. . KISSES. Six ounces of powdered sugar, three ounces of but- ter; beat to a cream; add whites of three eggs well beaten, soda size of a pea dissolved in a little hot water, flour to roll in a thin sheet; cut in small cakes. EXTRA GOOD KISSES. Whites of eight eggs beaten stiff, one pound pulver- ized sugar; flavor to taste and beat the sugar in by the teaspoonful ; after adding the sugar beat one hour. The kisses to be light and crisp should bake thirty minutes. 88 Candies and Confections BUTTER SCOTCH. Three quarters cup butter, one cup sugar, one cup molasses, a pinch of soda ; boil without stirring till it hardens in water; turn in buttered tins: when nearly cold cut in squares. TAFFY ROLLS. Three cups flour and three teaspoonfuls baking pow- der, one-half cup butter and milk or water to make dough, as for baking powder biscuits; roll one half inch thick and on it spread one cup butter, one cup creamed sugar; roll the sheet of dough and cut ofif in slices one- half inch thick and bake in a quick oven. MOLASSES CANDY. One pint molasses, one cup sugar, one teaspoonful vinegar, small piece of butter; boil briskly thirty min- utes, stirring all the time ; when done cool on buttered tins ; when cool enough to handle pull quickly. FUDGE. Two cups sugar and one cup cream or milk, one- fourth pound chocolate unsweetened, small piece of but- ter; when it begins to boil stir constantly; when it hard- ens slightly in water take from range; flavor with vanilla and stir till cool; turn on a buttered tin; when cold cut in squares. ALMOND NOUGAT. Blanch and split one-half pound almonds; spread them on a plate and set in gentle oven to dry out and brown; put one pound pulverized sugar in a granite or enameled sauce pan and add two tablespoons water; stir till the sugar is dissolved; take the almonds from the 89 Candies and Confections oven and mix with the juice of two lemons; put them a few at a time into the sugar and let it simmer till it is a thick paste, stirring well all the time; pour into but- tered pans; cut when nearly cold. Ol BRANDY TUTTI FRUTTI. Just before strawberry season put one quart of brandy and three pounds of sugar in a three gallon jar; stir this frequently and when strawberries are ripe hull three pounds and put them in the jar, with three pounds of sugar. Always add an equal weight of fruit and sugar. Add each fruit in season. Stone the cherries; plums must be cut in pieces; peaches and apricots pared and sliced; pineapples are a delicious addition. This mix- ture must be covered closely in a cool place and stirred every day until the jar is full. Serve with ice cream and blanc manges. MRS. BRISTOL'S CONSERVE. One quart of pie-plant, measured after cutting in small pieces; one pint of currants, stem well; one pint of red raspberries; two oranges, grate the rind; cut the oranges in pieces; two lemons, cut in pieces; one pound of raisins, seeded; one pound of English walnuts chopped. CREAM TAFFY. Take two pounds of light brown sugar; pour over it enough cold water to cover it well before putting it over the fire; after it begins to boil add a tablcspoonful of vinegar; just before the tafify is done put in a lump of butter the size of a small egg; cook till it will be quite hard when dropped into cold water; do not stir at all or 90 Candies and Confections the tafty will be sugar before pulled; remove from the fire and put in flavoring; pour quickly into well buttered platters and set in cool place; begin to pull as soon as it is possible to take it into the hands. The quicker it is pulled the better it will be. If a flavor of chocolate is desired add one tablespoonful grated chocolate in each platter just after it is poured out. As the taffy is pulled the chocolate will mix with it. Pull as long as possible, till it is quite hard and very white, and cut in small pieces; put aside for several hours. It will cream nicely. 22 BUTTER SCOTCH. Three tablespoons molasses, one tablespoon butter, one tablespoon water, one teaspoon vinegar; cook till brittle by testing in cold water; this makes a good syrup for all kinds of nut meats. *»- ^^ 91 Desserts ANGEL'S FOOD DESSERT. One cup chopped nuts, one cup dates (after seeds are removed), one tablespoonful flour, one teaspoonful bak- ing powder, one cup sugar, two eggs; beat eggs thor- oughly and add sugar; then flour, into which put bak- ing powder; then dates and nuts: bake fortv minutes in a slow oven. 1 1 A DAINTY. To be served between meat and salad as a course. brown (square) crackers in the oven; then place a piece of cream cheese about an inch and a half square in the middle, and place a fine large strawberry on the top, or any tart fruit; candied cherries are fine; served on dainty bread and butter plates makes a very ornamental dish as well as toothsome. <>•$ CHARLOTTE RUSSE. Beat one pint of cream; soak two tablespoons gela- tine in two tablespoons cold water five minutes; dissolve in one tablespoonful boiling water; add to the cream; beat two eggs with one-half cup sugar; add it to the cream and beat well; flavor w-ith vanilla; turn into molds lined with sponge cake; set on ice to harden. CHARLOTTE RUSSE. Make a custard from one-half pint milk, yolks of four eggs and one-quarter pound sugar; simmer five minutes; boil one ounce of gelatine into one pint water till it is reduced to one half pint; strain into the custard and set away to cool; whip one quart of the cream and when the custard is cool beat into the cream; flavor with vanilla; line molds with lady fingers; turn in the cream and set away to harden. *** I 92 Desserts CARAMEL BLANC MANGE. Put one cup of sugar into a small sauce pan with one tablespoonful water; stir till melted; then let it cook till brown; boil one quart of milk and add the browned sugar; then stir in three tablespoonfuls corn starch dis- solved in a little cold milk and one beaten egg. 2o BRICK BLANC MANGE. Take one quart of milk and let come to boiling point; add four tablespoons corn starch made into thick paste with milk ; boil about three minutes, then add one cup sugar and the whites of four eggs well beaten; let cook till it drops from spoon like jelly; then divide into three equal parts ; to one part, stir in over fire two tablespoons chocolate; to the other add three drops fruit coloring, leaving the other part white; flavor to taste; take square mold; wet with cold water; spread chocolate first and then pink, then white; serve with whipped cream. 45> BLANC MANGE. Dissolve one ounce gelatine in one-half pint morn- ing's milk; when thoroughly dissolved stir into one quart of thin sweet cream and flavor and sweeten to taste ; turn into a mold; set on the ice to harden; serve with sugar and cream. By thin cream I mean cream from milk which has stood but twelve hours; thick cream di- luted with milk will not do; nor is it good for ice cream. In making ice cream never dilute thick cream with milk unless you scald the milk and add the sugar to it; let it cool before adding the cream. CHARLOTTE RUSSE. Half box of gelatine dissolved in one-half pint milk; 93 Desserts add one coffee cup of sugar and beaten whites of two eggs ; one quart of whipped cream. 49 BANANA BLANC MANGE. Four or five bananas, one pint water, three-quarters cup sugar, two large tablespoons corn starch, one lemon juice and grated rind; boil water, sugar, starch, lemon, until clear; slice a layer of bananas into a glass dish ; add blanc mange, then bananas in alternate layers, until all is used. Eat cold with sugar and cream CHOCOLATE BLANC MANGE. Scald one quart milk in a double boiler; when hot stir in one cup sugar and one half cake chocolate, which has been grated fine and mixed to a paste with cold milk ; then stir in one hex of Cox gelatine, which has been soaking in cold water for two or three minutes; flavor with vanilla and turn into molds to harden; serve w'ith cream and sugar. CURRANT FLOAT. One quart milk, four eggs separated, five tablespoons sugar, two teaspoons vanilla, one-half glass currant jel- ly; scald milk, but do not boil; then pour one cup of it over the yolks beaten well, with the sugar; return to the rest of the milk in the double boiler and boil until it be- gins to thicken; do not boil long enough to curdle the eggs; cool, flavor and pour into a glass dish; whip the whites so stiff they can be cut; sweeten and beat the jelly into the whites a spoonful at a time; pile the merintjue on the custard, and keep cold until served. ALMOND FLOAT. Make floating island and add chopped almonds to the 94 Desserts custard; and half almonds over the top of the meringue; the nuts must, of course, be blanched. BLANC MANGE. One quart milk, four tablespoons corn starch, four tablespoons sugar, one-eighth teaspoon salt, one tea- spoon vanilla or flavor to taste; put milk to boil in double boiler; add the corn starch moistened in some of the cold milk; season and boil until it thickens, and the raw starchy taste is gone; flavor when slightly cooled; pour into cups that have been dipped into cold water and set away until hardened; serve with cream and sugar. PEACH OR FRUIT BLANC MANGE. Make Blanc Mange as above except pour into one large mold; cover with halves of stewed peaches; serve with the peach juice and a spoonful of whipped sweet- ened cream; fresh raspberries, blackberries, stewed apri- cots or any desired fruit may take the place of the peaches. STRAWBERRY FLOAT. Scald one quart milk in a double boiler ; rub one pint berries through a sieve; beat the whites of four eggs very stiff; stir in three tablespoonfuls of the berry pulp; beat well; drop spoonfuls of this on the milk, keeping the spoonfuls separated; cover and cook till the float seems firm to the touch; continue till the berry pulp is used; beat the yolks of the eggs with one-half cup sugar; add to the hot milk and cook till thick; when cold add the remainder of the berries; pour in a glass dish and pile the whites over the top; set on the ice till serv- ing time. 95 Desserts ORANGE FLOAT. One quart of water, the pieces and pulp of two lem- ons, one coffee cup sugar; when boiling add to it four tablespoonfuls corn starch, nnxed in water; when cool pour over four or five sliced oranges; on the top spread the beaten whites of three eggs sweetened and a few drops of vanilla. 5<> VELVET CREAM. Two tablespoons gelatine (large ones), one-half turn- bler of milk, one pint cream or part milk may be used, four tablespoons sugar; flavor to taste; soak gelatine in milk until very soft; heat until dissolved; strain into the cream; sweeten and flavor and pour into a mold to cool; serve with whipped cream, crushed fruit or strawberry pudding sauce. BAKED PEACH CUSTARD. One scant quart milk, two tablespoons corn starch, one teaspoon butter, three eggs (reserve whites), one- half cup powdered sugar, six or eight ripe juicy peaches, three tablespoons powdered sugar; pare and halve enough peaches to make two or three layers in a but- tered baking dish; pour over the custard made of the milk, heated in double boiler (reserve one half cup of the milk to moisten corn starch), when the milk boils, add the corn starch; stir constantly until it thickens; re- move from fire; add butter; cool slightly and beat in the yolks until light and creamy; add one-half cup sugar; bake twenty minutes and then spread with meringue and brown. Eat warm wilh a rich sauce, or cold with sweet- ened cream. 96 Desserts STRAWBERRY CUSTARD. Make a boiled custard with one pint milk, the yolks of three eggs and two tablespoons sugar; cook in the double boiler till creamy; add a pinch of salt and a little flavoring; press one pint strawberries through a strain- er; add them to a half cup of sugar; beat the whites of the eggs to a stiff froth; add two tablespoons sugar, a little at a time; then add the juice to the sugar and white of egg, beating all the time to keep it stiff ; this makes a pretty pink float, which is to be poured over the top of the custard. CARAMEL CUSTARDS. Melt one-half cup white sugar in a sauce pan; add the juice of one lemon and pour the caramel into small cups; stand the cups in a pan of boiling water; scald one-half pint of milk and add to it four well beaten eggs and four tablespoonfuls sugar; flavor with vanilla; pour the cus- tard over the caramel and bake til! custard is firm; then turn at once into the serving dishes. RHUBARB JELLY WITH WHIPPED CREAM. Wash the stalks well and cut into small pieces; put into a preserving kettle wuth just enough water to keep from sticking; cook until soft and then rub through a sieve; to each {lound of rhubarb allow a pound of sugar, and to each quart of pulp add two ounces of dissolved gelatine; turn jelly into a border mold, and set on ice to stiffen; when firm turn out and fill the center with whipped cream. RHUBARB TAPIOCA. Cook one-half pint tapioca in water until it is clear ; cut the rhubarb in pieces as for pies; half fill a two quart 97 Desserts baking dish with it; to the tapioca add one cup sugar and the grated rind of a lemon; turn over the rhubarb and bake till the rhubarb is tender; serve with cold cream. PINEAPPLE BARAVISE. Soak one-half box gelatine in one-half cup cold wat- er; then dissolve with one-half cup boiling water; then add one can of grated pineapple and piece of one lemon; sweeten to taste and set on ice to cool; when it thickens put half of it in a pan ; then a layer of lady fingers and one of English walnuts, chopped; then the rest of the pineapple; beat two cups cream and pour over top and set on ice till ready to serve. You can use fresh pine- apple by cooking first. li> CURRANT BISHOP. One quart of currants strained through a hair sieve and mix with half a pound of pulverized sugar and a quart of white light wine; put on ice and serve over Zwieback or small biscuit. ORGEAT. One-quarter pound sweet almonds, eight or ten bit- ter almonds, blanched in boiling water; mash with one- fourth pound of sugar, adding during the process a few drops of cold water; put in a china pot and add gradually one pint cold water, stir well and stand in cool place for two hours; strain through a cloth and place on ice; when ready to serve add one quart of cold water and one pony of orange flower water. PRUNE SOUFFLE. One pound prunes stewed and chopped fine, one half cup powdered sugar, whites of six eggs, beat the whites 98 Desserts of the eggs very stiff and stir in the sugar ; add the prunes stirring well and turn into a buttered dish; and bake twenty minutes and serve with, whipped cream. SALTED ALMONDS. To one half cup of blanched almonds add one table- spoonful of salad oil; let them stand one hour and then sprinkle with one tablespoonful salt; put almonds into a moderate oven till they are a delicate brown; stir often. DEVILED ALMONDS. Blanch and dry one half pound almonds; melt two ounces butter in frying pan; when hot add almonds and fry to a good brown; drain on a sieve; sprinkle with cayenne and salt over them, and serve hot. ORANGE CHARLOTTE. One third box of gelatine (Knox); one third cup of cold water; one cup of sugar; one third cup boiling wa- ter; one cup of orange juice and pulp; juice of one lemon and whites of three eggs; line a mold with lady fingers or sections of oranges; soak gelatine in cold wa- ter till soft ; pour on boiling water and add sugar and lemon juice; strain and add orange juice with pulp and rind; cool in ice water and beat whites of eggs stiff; and when jelly begins to harden stir them in ; can use cream instead of eggs; or heap it on top. 7 S^ 99 Eggs BOILED EGGS. Three minutes boils eggs soft; six minutes boils eggs so yolk is not quite set; ten minutes boils eggs hard; twenty or thirty minutes boils eggs so yolks are mealy. They are said to be more digestible boiled as long as this, but the yolk is apt to darken. To have eggs jellied, put them into boiling water and then set dish back on range where the water will keep hot but not boil. In ten minutes the eggs will be cooked through; the whites will be like a jelly, and not hard as in boiled eggs. POACHED EGGS. Fill basin with boiling salted water, if the bottom of the basin is greased first, the eggs will not stick to the dish. Break each egg into a saucer, and let slide care- fully into the basin; keep hot but do not boil the water; when a film of white comes over the top, remove eggs to a hot dish; put piece butter on each egg; sprinkle with pepper. SCALLOPED EGGS. Eight hard boiled eggs, and one cup of bread crumbs; one and one half cups white sauce; slice the eggs in thin rings, cover the bottom of a buttered bak- ing dish with crumbs, then the eggs sprinkled with salt and pepper, cover with sauce and arrange in layers, the same way until the dish is nearly full. Cover the top well with crumbs, and brown nicely in a moderate oven. CURRIED EGGS. Three hard boiled eggs, two ounces of butter, one onion and one gill stock, one dessert spoon curry pow- der, one ounce flour, one teaspoonful of cream, one on- ion; fry in butter (an apple may be added if desired) then I 100 Eggs the flour stock and curry powder; stir gently until flour is cooked; then add the cream; cut the eggs in halves and warm half of the pieces in the curry; keep the rest for decorating and dish up prettily with curry in the center, and a wall of rice around it. A sprig or two of parsley and slices of lemon make it look nice. 10 SHIRRED EGGS. Separate the number of eggs desired, being careful to preserve each yolk unbroken in part of its shell; put whites in a bowl; beat stifif after salting sufficiently. But- ter as many gem pans or shirred egg dishes as there were eggs; dip a large spoonful or more of the stifif white into each dish ; drop the yolks carefully into the center and bake until the white is very lightly browned. A very pretty and dainty way to serve eggs. CURRIED EGGS. Three hard boiled eggs, cut in lengthwise strips; cover with the following sauce: one cup milk and four tablespoons butter, two tablespoons flour, one half tea- spoon curry powder, salt and pepper to taste. SCRAMBLED EGGS ON TOAST. Put butter size of large walnut in frying pan; when it melts pour in a large one half cup of milk; break six eggs into the milk; season with salt and pepper; stir constantly until set sufficiently then dip quickly on small slices of buttered toast. EGGS IN DRAWN BUTTER. Boil six or more eggs according to size of family; cut whites into small pieces, and stir into just enough drawn butter sauce to mix well. Grate the hard boiled yolks over, garnish with parsley and serve. 101 Eggs BAKED EGGS. Break a sufficient number of eggs to serve the family into a buttered shallow baking plate; season with salt, pepper and a lump of butter on each egg; dip enough rich cream on the eggs to about half cover the top; bake until eggs are set. SCRAMBLED EGGS WITH HAM. Cut very fine, cold boiled or fried ham ; warm in a skillet containing a little ham dripping; break four or five eggs into the dish; season with salt and pepper and stir until nearly set. DEVILED EGGS. Boil hard as many eggs as required; throw into cold water for half an hour; remove the shells, cut into halves and remove the yolks without breaking the whites; rub the yolks smooth; add (for six eggs) a large teaspoon of melted butter or olive oil, one tablespoon of vinegar, salt and pepper to taste, and a teaspoon of made mus- tard, or one third teaspoon dry mustard. Mix to a smooth paste; stuff the whites with the mixture; press the halves closely together; secure with a wooden tooth- pick, and lay in a bed of lettuce leaves. STUFFED EGGS. Prepare same as preceding recipe with the addition of minced ham, tongue, chicken, or other cold meat. Mustard may be omitted if desired, and lemon juice sub- stituted for the vinegar. Minced sardines or grated cheese may be used the same as any variety of meat^ parsely chopped fine, cress, or any savory herb may be used for seasoning. Any variety may be made with a little practice. 102 Eggs EGGS A 'LA ROBERT. Peel two medium sized onions and remove the heart; cut the hearts into slices and put them with a tablespoon butter in a sauce pan over a brisk fire and brown them well; moisten with a cupful of lean brotli; season with salt and pepper; cook and let the sauce reduce for about ten minutes; when ready to serve cut eight hard boiled eggs in slices; mix them in the preparation and let heat together, without boiling, for two minutes; add tea- spoon of diluted mustard and serve. 43 PINK PICKLED EGGS. Shell hard boiled eggs and drop them into the vine- gar in which beets have been pickled. Remove when colored a delicate pink. These are a pretty change for a picnic lunch. BREAD OMELET. Four tablespoons bread crumbs soaked in milk, four eggs, one tablespoon melted butter, salt and pepper; soak bread soft, add beaten yolks and seasoning; beat in the whites and cook as an ordinary omelet, folding when set. HAM OMELET. One half cup of chopped ham, four eggs, salt and pepper; beat eggs separately; add yolks to the minced ham; season; fold in the whites and fry in hot greased spider, folding over when set. BAKED OMELET. Four eggs beaten separately, one cup sweet milk and one tablespoon flour, a little salt and stir whites of eggs in last; pour into well buttered shallow pan and bake fifteen minutes. 4:2 103 Eggs BREAD OMELET. One cup of warm milk and stir in all the warm bread the milk will soak up ; beat three eggs very light ; season well and stir in the bread and cook as any other omelet. STRAWBERRY OMELET. One cup of strawberries, three eggs, two tablespoons milk, one and one-half tablespoons sugar in berries, one teaspoon sugar in eggs, two teaspoons butter; melt but- ter in hot frying pan; separate eggs; beat whites stiff, beat yolks with one teaspoon sugar and the milk; add to whites and beat well; turn into the hot butter; cook about three minutes then put in the oven to set. Pick over and wash the berries, mash slightly, add one and one half tablespoons of sugar and when the omelet is done pour part of the berries over it, fold and slip off on a hot dish, pour the remainder of the berries over and serve immediately. With the addition of whipped cream this makes a very dainty dessert. OMELET. Three tablespoons flour, one-half teaspoon of baking powder, one teaspoon of salt; mix in a dry bowl, then add slowly fifteen tablespoons of rich sweet milk, then four yolks thoroughly beaten and lastly four whites beat- en stiff; mix all and beat well; have a spider hot and put into it a scant tablespoon of fresh drippings (butter is apt to burn) ; when it has browned a little, pour in the batter, cover the spider tightly with a basin, place on moderately hot place on the stove, and cook eight or ten minutes until a straw comes out clean; then fold and serve on hot platter. Do not try to enlarge this rec- ipe, make another omelet. Delicious and economical. 104 Eggs POTATO OMELET. A potato omelet is a rather new combination of those two standbys of a housekeeper, eggs and potatoes. A cooking school recipe requires that the potatoes be baked for this omelet, but a housekeeper who has experiment- ed says that it is as well to boil potatoes to the mealy stage and press through a sieve while hot ; mi.x two po- tatoes thus prepared with the beaten yolks of five eggs; season with salt, pepper and a few drops lemon juice; fold in the beaten whites of the eggs and make the om- elet in the usual way, adding a little chopped parsley just before the omelet is folded over. 65 TOMATO OMELET. Two large ripe tomatoes, four eggs, three table- spoons water, two teaspoons butter, one quarter tea- spoon salt, one quarter teaspoon sugar, one eighth tea- spoon black pepper. Put butter to melt in good sized frying pan ; pare the tomatoes, cut each into three thick slices, then into quarters, and lay in the hot butter; add salt, pepper and sugar, and cook six minutes; shake the pan or stir a very little to keep them from burning, but keep the pieces unbroken if possible. Separate the eggs, beat the whites stiff, beat yolks with a little salt and pepper, add the water and turn into the whites, beating all the time; turn the eggs into the tomatoes, cook on top of the stove about three minutes or until bottom is nice- ly browned, then set in oven until it is set and firm to the touch; slip off on a hot plate, but do not fold. It may be turned egg down if desired. This is a delicious om- elet and will be made often, if once tried. 105 Eggs OMELET SOUFFLE. One teaspoon of powdered sugar, a few drops of lemon juice, two whites to one yolk; beat the yolks of two eggs lightly; add two heaping teaspoons powdered sugar, one half teaspoon of lemon juice; beat whites of four eggs till stiff, then fold them lightly into the yolks; drop it by tablespoons into a well buttered baking pan, cook till well filled out, say 12 minutes, and serve hot. COLORING FOR EASTER EGGS. A variety of fancy Easter eggs can be made with one package of Diamond Dyes — red, blue, yellow and violet are pleasing colors. The day before coloring dis- solve each color separately, putting into bottles, next day; select fresh eggs and wash them clean; put a few into a kettle of cold water letting them boil ten or fifteen minutes; cook but a few at a time as they must be dipped into the dye while hot, so the coloring will dry imme- diately; pour the dyes into an old dish. To produce a variety from the four kinds of dyes, proceed as follows: dip one half of egg into one color and the other half into another; paste a strip of paper one half inch wide around an egg; dip one end so far as the paper extends in red dye, the other in blue dye; when the paper is re- moved you will have a red, white and blue egg. You can produce two or three different shades from one color; for instance, dip an egg into the yellow dye, then add a little water to the dye, which will produce a light orange; by adding a little more water you will have a lemon shade. Proceed in the same manner with the other colors; roll the eggs over in the dye until they are evenly colored. W* 106 Eggs EGGS POACHED WITH TOMATO SAUCE. Make a sauce of one tablespoon of butter, one table- spoon flour, one and one-half cups of canned tomatoes; rub through a strainer, a pinch of soda ; salt, pepper and sugar to taste; when sufficiently cooled break and drop into the tomatoes the required number of eggs; cook till the white is firm, basting the eggs often with the sauce ; when done place the eggs carefully on squares of toast and pour sauce around them; serve immediately. EGG SAUCE. Melt two tablespoons butter, and one tablespoon flour; cook till light brown and add gradually one cup of milk and water (half of each); cook till it thickens and add yolks of two eggs (well beaten) with two table- spoons lemon juice, the yolk of one hard boiled egg, finely minced, a level teaspoon minced parsley; season with salt and pepper, letting it stand in hot water until thoroughly heated, stirring all the time; beat well two yolks of eggs; pour over one tablespoon water and set aside in cool place, and use the next morning in making muffins; it will be almost as good as if the whole egg were used. RAW EGGS. Beat the w^hite and yolk of one fresh egg, add two teaspoonfuls of sugar, one tablespoon of lemon juice ; blend thoroughly; serve in dainty glasses; will often tempt the most capricious appetite. SCOTCH EGGS. One cup of cooked ham chopped fine, six hard boiled eggs, cook one-third cup of stale bread crumbs, one- third cup of milk and make smooth paste, mix with the y 107 Eggs ham a quarter teaspoon cayenne, one raw egg and mix well; break the eggs and cover them with the mixture; fry in hot fat two minutes and cut in half, lengthwise; arrange each half in parsley; the contrast between green, red, white, and yellow makes a very pretty dish. SAVORY CUSTARD. Allow the yolks of two eggs to one person and beat them thoroughly; add two cups of beef tea; season with a dash of pepper and a salt spoon of salt ; bake in but- tered cups ; let stand in water in oven till set. POTTED EGGS. Twelve hard boiled eggs and two ounces of butter (fresh), anchovy sauce, two teaspoonfuls of salt, one tea- spoon of white pepper; mix anchovy sauce and yolks of eggs to thick paste; add butter, salt and pepper; mix well and have ready some small jars; chop whites of eggs very fine; as the pots are being filled with paste strew in the chopped whites and cover all with clarified butter; they will not keep very long. lOS Fish and Fish^Sauces BAKED SALMON. Take one can or one pound of salmon and turn into a colander; pour water over it, and after draining pick- out all the bones and skin; mince it and add five table- spoons bread crumbs that have been browned and rolled, one pint sweet milk and butter the size of a small egg; if cream is used the butter may be omitted; salt and pepper to taste; bake in fish dishes and serve with lemon and wafers; this is a dainty, pretty dish. 20 CREAMED SALMON. One pint can salmon, one pint of fine bread crumbs, one pint milk, two tablespoons butter, two tablespoons corn starch, salt and white pepper; free bones from fish, skin and liquor; break with a fine fork. Make a white sauce by melting the butter, adding milk and when boiling stir in the cornstarch moistened with part of the milk; cook till smooth; butter a bak- ing dish; arrange in layers, crumbs and fash, sauce, etc., with crumbs on top; bake brown. SALMON IN A MOLD. One can salmon drained well and free from bones, four eggs well beaten, four tablespoonfuls butter melted, one-half cup bread crumbs; chop the fish fine; rub in the butter and beat the eggs into the crumbs, and add salt, pepper and minced parsley for seasoning; then beat this mixture into the salmon, and turn into a buttered mold and steam one hour; serve with Hollandaise sauce. SALMON TURCOT. One cup milk and two teaspoonfuls flour, one table- spoonful butter; cook well together and drain one can 109 Fish and Fish Sauces salmon; free from bones and skin; mix with the sauce; add two well beaten eggs; bake thirty minutes. 67 SALMON LOAF. Drain liquor from one can salmon, and reserve for sauce; mince the fish and add four tablespoons melted butter, one cup bread crumbs, salt and pepper and one spoonful parsley, three beaten eggs; put in a buttered mold and set in dripping pan of hot water; steam in the oven one hour; set in cold water a moment; turn on platter and put lemon and parsley as garnish, and use this sauce: boil and thicken with one tablespoon butter and one of flour mixed to a cream; add salmon liquor, one egg and a bit of soda, lemon juice, mace and cayenne. 44 SALMON TURBOT. One pint flaked salmon, one cup milk, three table- spoons butter, two tablespoons flour, one beaten egg, salt and pepper; heat the milk; stir in the butter which has been creamed with the flour; add salt and pepper and pour over the beaten egg; place a layer of fish and then one of sauce, etc., in baking dish until filled; fine crumbs on top; cover until it begins to bubble, then un- cover and brown ; very pretty baked in individual shells. (>7 WHITE FISH TURBOT. Four pounds of boiled white fish, free from bones; for dressing, one-half pint milk and a suggestion of onion, one tablespoon thyme, one-half cup Ijuttcr and two tablespoons flour; rub flour and butter and cook a few minutes; have one egg beaten with one tablespoon- ful of milk ; stir in the dressing; place alternate layers of fish, with dressing and bread crumbs ; small pieces of but- ter on top ; bake lightly. *>8 I 110 Fish and Fish Sauces I PLANKED WHITE FISH. When fish is thoroughly cleaned, wipe dry; skin side down, on an oak plank; season with salt and pepper; brush over with lemon juice and butter; bake twenty- five minutes or according to size of fish, by placing the plank on the bottom of the oven; serve on plank and garnish with radishes, parsley and a border of potato roses. 68 BAKED TROUT OR WHITE FISH. Stuf? fish with a dressing made as for turkey; cover the fish with a good layer of flour and butter rubbed to a paste; baste often and bake slowly. 68 BOILED FISH. Sew the fish tightly in a piece of white cloth after it is seasoned; boil in water with one tablespoon lemon juice; remove the cloth carefully and serve with white or egg sauce, or drawn butter. 68 WHITE SAUCE. Two tablespoons butter, two tablespoons flour, one pint of milk; melt butter; stir in flour till smooth; add milk, stirring constantly till like cream; season with salt and white pepper; one tablespoon of finely chopped pars- ley may be added. 68 CREAMED TROUT. Wash and dry the fish and lay in a covered pan, with just enough water to keep it from burning; bake ten minutes to the pound; baste four or five times with but- ter and water; when done take out on hot platter; cover with a cream sauce made of one cup cream, one table- spoonful butter, one teaspoonful flour, add little chopped parsley, pepper and salt. Ill Fish and Fish Sauces CREAMED MACKEREL. Wash fish and trim and soak in cold water twelve hours or more; boil briskly for twenty minutes; then fry for about six minutes in butter; remove to a very hot platter; pour one cup of thick cream into the spider; stir in one tablespoon flour, moistened in one-quarter cup of milk; boil up well and pour over fish. <>0 TO BROIL MACKEREL. Grease a broiler well ; place the fish over a good fire; brown on both sides; place on platter and season with a little butter and pepper; or place the fish in a buttered dripping pan, skin side down, baking a nice brown; this may be best in the above manner and add a few spoon- fuls of rich cream. <>0 BROILED FRESH MACKEREL. When cleaned wash and wipe dry; split open; lay on buttered gridiron over a clear fire; sprinkle with salt and when brown turn the other side till quite brown; place on hot dish with plenty melted butter, and one table- spoon cream; serve immediately <>J> BOILED SPANISH MACKEREL. Open the fish down the back and remove back bone; dry the fish well with a towel after washing it; salt it, and put on a gridiron over a clear fire, turning the flesh side down until it is brown, then turn it over; serve with melted butter and sliced lemon. 17 BAKED SHAD. Wash and wipe the fish dry and make a filling of bread crumbs moistened with sweet milk; season with butter, salt and pepper; sweet herbs; moisten with 112 Fish and Fish Sauces beaten egg; stuff the shad and sew it up; place in bak- ing pan with sufficient water to keep it from browning, basting frequently until tender and well browned; place it on hot platter; while you boil the gravy add one tea- spoon catsup, one teaspoon brown flour which has been wet in cold water, juice of lemon, one glass of sherry or Madeira will much improve it ; garnish with sliced lemon and water cresses ; serve with gravy. 70 SHAD ROE. Wipe the roe with a bit of cloth until dry; rub over it olive oil or melted butter; boil five minutes until well browned. It should be well cooked and of a light brown color when done ; it is better to put the roe in salted water; the next day boil it as above. Cut it open; dip in flour and fry in hot pork fat. 70 FINNAN HADDIE BROILED. Wash well; soak half an hour in cold water; then for five minutes in very hot ; wipe ; rub with butter and broil for fifteen minutes on brisk coals. HOLLANDAISE SAUCE. Good with Boiled Fish. Beat one-half teacup of butter to a cream; add the yolks of two eggs; juice of half lemon; salt and a very little cayenne pepper ; put into vessel or a sauce pan boil- ing water ; beat with an egg-beater until it begins to thicken ; then add a half cup of boiling water beating con- tinually ; when of consistency of thick custard it is done ; will require five or seven minutes to cook, if water boils hard. FISH SAUCE. Two yolks and one-half teaspoon salt, and a tiny bit 113 Fish and Fish Sauces of cayenne, two tablespoonfuls melted butter or olive oil. one tablespoon parsley pounded to a pulp, one table- spoon lemon juice or vinegar; beat yolks and add pars- ley and make as mayonnaise. BROWN SAUCE NO i. One tablespoon butter, one tablespoon flour, one cup stock, one-half teaspoon salt, dash of black pepper; melt the butter and brown it carefully and stir in the flour till well blended; add stock and stir continually till smooth; boil two minutes and add salt and pepper; to this sauce may be added onion juice, spices and one tablespoon wine, or any made catsup; this is the founda- tion for dark sauces and by varying the seasoning may be made in an infinite variety. S.A.LMON LOAF. One pound can salmon, four eggs and four table- spoons melted butter, one tablespoon parsley cut fine, a little cayenne and salt, one cup bread crumbs; mix well and steam for one hour or more. DRESSING FOR SALMON LOAF. One cup milk, one tablespoon cornstarch, one egg beaten light, two tablespoons butter; scald milk, add cornstarch, then butter and egg, cool a few minutes and strain, salt the liquor of salmon and add to dressing; serve hot. Ill STEAMED COD FISH. The best piece of cod is the tail end; it should be taken from the boiler as soon as it draws away from the bones — from one and one-half hours accord- ing to thickness; remove skin and arrange it on hot plat- 114 Fish and Fish Sauces ter; add a few spoonfuls sauce; garnish with parsley and cut lemon. CREAMED COD ON TOAST. What remains may be flaked and served on toast with a cream sauce. DRAWN BUTTER. One-half cup butter, two tablespoons flour, one pinch salt; beat to a cream; pour over it one pint boiling water; set on stove and bring to a boil point, but do not boil ; serve immediately. COD FISH SOUFFLE. Make a white sauce of one tablespoon each of flour and butter; when bubbling add one cup milk; add one and one-half cups codfish and when well mixed the well beaten yolks of two eggs; when cold fold in the well beaten whites of the eggs; turn into a buttered dish, and bake one-half hour and serve at once. SPICED FISH. One-half cup vinegar, one-half tablespoon sugar, five whole cloves, five allspice, five pepper corns; boil ten minutes and pour over cold flaked fish. CREAMED LOBSTER. One tablespoonful butter; melt and stir into it one tablespoonful flour, add one pint milk, turn in one can lobster, put in a baking dish; brown in the oven; sprin- kle the top of the dish with the crumbs. OYSTER STEW. Bring to a boil one quart of oysters; add to them four tablespoonfuls of rolled crackers; one ounce but- I 115 Fish and Fish Sauces ter; salt and pepper to taste and a grating of nutmeg; boil two minutes; add one pint milk; when hot serve at once. ESCALLOPED OYSTERS. Use stale bread crumbed fine ; melt the butter and mix with the crumbs; salt and pepper a very little; when ready to bake add a very little baking powder to the crumbs; arrange in layers with small lumps of butter on the oysters; use part or all of the liquor and moisten the top layer of crumbs with cream; use no other wetting; bake thirty minutes. ESCALLOPED OYSTERS. One quart of oysters and one cup of cracker crumbs; one pint sauce, one-half cup chopped celery. For the sauce; melt one teaspoon ful butter and stir into it one tablespoon of flour; add one-half pint milk and one-half pint oyster liquor; put a layer of oysters in the bottom of a dish; season with salt, pepper and a little of the celery; sprinkle over a little of the crumbs; then pour over the sauce; continue in this way till mate- rials are gone ; sprinkle a thick layer of crumbs on the top and bake fifteen minutes. ESCALLOPED OYSTERS. Chop enough cold potatoes to make one pint; mix with an equal quantity of cream sauce; turn into a bak- ing dish and cover the top with a thick layer of cheese; bake a golden brown. LITTLE PIGS IN BLANKETS. Roll each nice plump oyster in a very thin slice of bacon; pin with a toothpick; fry until bacon is brown; serve on very hot dish. 116 Fish and Fish Sauces OYSTERS ROASTED IN THE SHELLS. Wash oysters several times in cold water; lay on a wire broiler over a bed of hot coals ; when the shells open remove the upper half and serve in the other half of the shell; lay a piece of butter on each oyster as soon as shell is removed; pepper and salt to taste. ROAST OYSTERS ON TOAST. Cut slices of bread round with sharp tin can or cookey cutter; toast lightly and butter; wash and wipe some fine large oysters; spread as many as possible on each slice of toast; season with salt, pepper and plenty of bits of butter; put in hot oven till edges of the oysters curl; serve at once. OYSTER SAUCE. One pint oysters and the liquor, one cup cream, two tablespoons butter, one and one-half tablespoons flour, salt and pepper; scald the oysters in their own liquor to curl; remove oysters and strain liquor and return liq- uor to the fire; adding the cream; when boiling stir in the flour rubbed with the butter; stir till it thickens and add salt and pepper and the oysters, which may be cut into dice, or chopped coarsely; let the sauce just come to the boiling point after adding the oysters, but do not boil. ^m" 117 Fritters RICE FRITTERS. Boil in milk until it is tender a quarter of a pound of rice, and then mix with it a pint of milk, two eggs, a cup of sugar, a little salt and cinnamon, and as much flour as will make a thick batter; these should be fried in thin cakes and served with powdered sugar and butter. FRUIT FRITTERS. Make a batter with ten ounces of flour, two ounces of butter and one-half pint milk, and flavor and sweeten to taste; then stir in the well beaten whites of two eggs; any kind of fruit can be dipped in this batter and fried in hot fat; if small fruits are used they should be mixed with the batter; vegetables may be used as well as fruits if desired. SPANISH FRITTERS. Cut stale bread into slices about an inch thick and round them with a cutter; soak them in milk and dip them in egg which has been well sweetened to suit the palate; sprinkle the slices with powdered cinnamon be- fore frying in hot lard. HOMINY FRITTERS. One and one-half cups of cold boiled iiominy, one cup of milk, one and one-half cups flour, one egg, one tea- spoonful salt, two teaspoonfuls baking powder; put the hominy in the milk, and stir with a fork to break the hominy; then add the flour in which is the baking pow- der and the salt; next add the well beaten egg and fry in deep fat. BANANA FRITTERS. Beat two eggs without separating, add one cup of lis Fritters milk, one-half teaspoon salt, one tablespoon melted but- ter, two cups flour; cut as many bananas as you wish to fry into eighths; dip in the batter and fry in deep fat. '71 APPLE FRITTERS. Beat one egg and add one gill of milk and a gill flour; beat till smooth; add to this two tart apples, peeled and chopped fine; just before baking add a level tea- spoon baking powder; fry in hot fat. 71 ORANGE FRITTERS. Tliree eggs and one pint milk, one and one-half cups prepared flour, pinch of salt; peel and seed six oranges; separate into sections; dip each section in the batter; fry in hot fat and serve with wine sauce. 71 ORANGE FRITTERS. Remove the peel from oranges and quarter them, and make a batter of two eggs, one tablespoon olive oil, one teaspoon sugar, one half cup cold water, one cup flour, sufiacient to make a thin batter; cover the oranges with powdered sugar; dip in batter and fry in deep fat. 71 VEAL FRITTERS. Chop fine one cup of cold cooked veal, or any other roast meat; two cups of bread or crackercrumbs, salt and pepper to taste, one tablespoon butter melted, two well beaten eggs; when thoroughly mixed make into small cakes, roll in cornmeal or crumbs, and fry; put two tablespoons butter in frying pan and let it brown ; then lay in fritters and fry a delicate brown. 119 Fritters BEEF FRITTERS. Chop cold roast beef fine, make a batter of milk, flour and one egg, mix meat with it, put a little butter in fry- ing pan, drop the batter in one spoon at a time; season with salt and pepper; fry until brown on both sides. CLAM FRITTERS. Chop fine twenty-five fresh clams, two cups flour, soda size of large pea, put in flour and sift three times, one cup of clam juice stirred into flour, adding chopped clams, dash of pepper, two eggs, well beaten; whip batter vigorously till light ; melt two tablespoons butter in hot frying pan ; drop large spoonful of mixture into frying pan, taking care to keep them separate; fry a rich brown on both sides; serve at once. :>^ 120 Game and Poultry ROAST TURKEY. Stuff the turkey with the bread, oyster or chestnut dressing as desired, sew up the openings, and place on the back in the baking pan breast up, sprinkle well with salt and pepper, rub well with melted butter and lay a few thin slices of fat salt pork over the fowl ; baste often and moderate the heat ; after the turkey begins to brown, chop the giblets and put into brown gravy; if the turkey is not very young and tender, it will be greatly improved by steaming for an hour before it is stuffed; save water that drips from steaming to add to the gravy. OYSTER DRESSING. For a good sized turkey, add twenty-five oysters to a quart of bread crumbs, season with one tablespoon salt, one teaspoon pepper, suspicion of onion juice and a tablespoon butter. ROAST SPRING CHICKEN. Split open the chicks, rub them with butter, and then roll in flour mixed with salt and pepper; bake in a covered pan three-quarters or one hour. DICED CHICKEN. Cook chicken day before using, remove meat from the bones, and when it becomes cold cut in rather small pieces, heat the gravy made from the stock, season well and put in the meat till thoroughly hot; an easy dish for Sunday dinner. ROAST CHICKEN. Prepare an old fowl, or chicken, or turkey, as for roasting, by washing thoroughly, season and fill with dressing; steam till very tender; put in a hot oven and 121 Game and Poultry brown one-half hour, winding the legs and wings with old muslin cloths to keep from browning too much. TO ESCALLOP TURKEY OR CHICKEN. Remove bone and skin and cut as for salad, butter a baking dish and cover the bottom with crumbs, with milk, a layer of meat and, if any dressing is left, a layer of that; fill the dish with alternate layers; season with butter, pepper and salt; moisten with gravy and brown in the oven. BROWN FRICASSE OF CHICKEN. Joint a chicken as for frying, put two large table- spoonfuls lard in a spider; when hot put in the chicken and brown it quickly; then put in kettle, packing it in closely; put enough more lard in sjjider to make four tablespoonfuls; brown and stir in four tablespoonfuls flour; when well blended add one quart cold water ; when the gravy has thickened, season and pour over the chick- en; cover closely and simmer four hours; be careful to remove the fat from the gravy as it cooks. COLD TURKEY FRIED. Cut into good sized, well-shaped pieces, dip each piece into beaten egg, then fine crumbs, and fry golden brown, in hot fat. CHICKEN FIE. Cut two young chickens in pieces, boil just until tender, season them to taste with pepper and salt, after they have cooked about ten minutes; when done remove the n\M^t, thicken the gravy and add a good piece of butter; make a crust of four cups of flour, four large tablespoons butter, four teaspoons baking powder, one teaspoon I 122 Game and Poultry I salt, milk or water to make a doupfh as soft as can be easily rolled, sift flour, salt and baking powder into a deep bowl, mix in the butter with the hands; rub through the flower thoroughly ; add the wetting to the consistency of baking powder biscuit; take a part of the dough out on the board and roll out long strip to cover the sides of the pan, roll rather thin; do not lay a crust on the bottom, stale bread slices may cover the bottom of the dish, or they may be omitted; place chicken in the pan (a dripping pan is the best for the purpose), pour on the hot gravy; roll out the remainder of the crust and cut with biscuit cutter; place these close together, to form the top of the pie, and bake until the crust is done. CREAMED TURKEY. For each pint of meat make a sauce from one pint milk, thickened with two tablespoonfuls flour with one of butter, season with salt and cayenne, and when the sauce is thick stir in the meat; bake in scallop shells; sprinkle bread crumbs over the top. CHICKEN CASSEROLE. Line bottom and sides of a three pint baking dish with rice that has been boiled tender in salted water, chop fine one pint of cold chicken, season with salt and pepper and any savory herb desired, or with one table- spoonful of finely minced onion, add one beaten egg, a cup of fine bread crumbs, and stock or gravy enough to moisten very moist; place the cold meat in the center of the dish; dust over well with crumbs, and bake until nicely browned, or steam for forty-five minutes. 72 123 Game and Poultry MOCK DUCK. Cut a thick slice of round steak, remove fatty rim and bone, rub the steak well on both sides with flour mixed with salt and pepper, prepare a bread dressing as for turkey stuffing-, cover the steak with a thick layer of dressing; roll up, tie with string; boil slowly an hour and a half in a tightly covered kettle, with just enough water so the meat will roast down, the last twenty minutes; remove the meat and take off string carefully; add but- ter size of small egg to gravy ; thicken and pour over meat; this can be baked, but is dryer if so cooked. BREAD SAUCE FOR GAME. One cup milk, three tablespoonfuls of fine white bread crumbs, small onion and boil these together ten minutes; take out the onion, season with one tablespoon butter, salt, white pepper, to taste, a suspicion of nut- meg or mace; serve at once. A SUBSTITUTE FOR MEAT (MOCK TURKEY.) One pound of bread or cracker crumbs, one-half pound butter, one-half pound nut meats, season salt and pepper to taste, one egg, one and one-half pint water (hot), put bread and butter in chopping bowl, pouring over the water very hot; chop very fine; add egg and season and mix very thoroughly; grease pudding pans and scatter around some cracker crumbs; put in mixture and bake one hour; serve on hot platter with brown sauce; cook together one tablespoon butter and one of flour, and one cupful water; boil till thickened and sea- son to taste. 7;t 124 Game and Poultry SMALL BIRDS BROILED. After dressing the birds, wipe dry and split down the backbone, rub with melted butter, sprinkle with pepper but do not salt; lay on hot broiler over a clear bed of coals; turn three or four times and cook until both sides are nicely browned; take up on hot platter and sprinkle with salt, and pour over each half one-half teaspoonful of melted butter; lay two sprigs of cress on each half and serve. PRAIRIE CHICKEN. The flesh is dark but exceedingly tender, the breast is all that is good in serving; when roasted, being dry, should be larded. BELGIAN HARK Cut up the hare and fry quickly; put in sauce pan water or stock enough to boil; season with six cloves, six allspice, and pepper corn, one bay leaf and half of one lemon, one-half cup vinegar, and boil until tender; take out the meat, thicken the stock with flour and butter mixed; boil and strain over the hare; serve with croutons fried in butter. HOW TO COOK WILD DUCK. Make a dressing of veal, mushrooms and bread chop- ped fine; soak the bread in cold water for a little time and mix with mushrooms and veal ; season with pepper and salt and a little garlic to suit the taste; remove all the breast of the duck on either side; spread the dress- ing on the breast and roll it up and tie it; place it in a pan with a little butter, and salt, bake it till it is nicely browned ; one half cup of Rhine wine, and let it simmer two minutes ; cover with espagnole sauce ; cook slowly forty minutes, and serve hot with croutons. 125 Game and Poultry TO COOK QUAIL. Cut the quail in half ; salt, with a little onion juice to flavor; when nicely browned add one pint of Bur- gundy wine; simmer ten minutes; two tablespoons es- pagnole; then add eight large oysters and four mush- rooms; drop the oysters in so as not to cook too much; season with salt, lemon juice and a dash of cayenne, and serve hot. 126 Ices and Ice Creams CHOCOLATE ICE CREAM. Three-fourths quart milk, two eggs beaten together, one and three-quarters cups sugar, two scant table- spoons of flour; cook in double boiler from ten to twelve minutes; two squares of baker's chocolate, three table- spoons sugar, four tablespoons water; stir thoroughly and place on fire till smooth, add one quart of rich cream, one cup sherry wine, or three tablespoons of vanilla. 44 CHOCOLATE ICE CREAM. Three-fourths quart milk, two eggs beaten together, one and three-fourths cups sugar, two scant tablespoons of flour; cook in double boiler from ten to twelve min- utes. 44 MAPLE ICE CREAM. Beat very light two cups maple syrup; heat quite hot, and add the beaten yolks of eight eggs ; then the whites, and let cool; then add one quart sweet cream, well beaten, and freeze. 1^8 ICE CREAM— WITH MAPLE SYRUP. Ice cream is delicious served with hot maple syrup, the syrup boiled to a waxy consistency and served hot. 63 CARAMEL ICE CREAM. Scald one pint milk; stir together one-fourth cup flour, one cup sugar and two eggs, add to the milk; melt one cup sugar and stir into the custard; strain, and when cold, stir into one quart of cream which has been whipped. BANANA CREAM. One quart sweet cream, yolks of four eggs, one-half ounce gelatine, one scant cup sugar, two teaspoonfuls 127 Ices and Ice Creams vanilla; soak the gelatine in water enough to cover it two hours; put one pint of cream in a double boiler; when hot stir in the gelatine; beat the yolks smooth with the sugar; add to the cream and gelatine; beat till it begins to thicken; then remove from the fire; when cool add the vanilla and stir the custard into the remain- ing pint cream, which has been whipped; beat well together; turn into molds and set on the ice. 74 CHOCOLATE BANANA CREAM. One pint rich milk and four tablespoonsfuls sugar, two squares baker's chocolate, one-half box Knox gela- tine, one pint cream, yolks of four eggs, two teaspoon- fuls vanilla; put the milk in a double boiler and add the sugar, and the chocolate which has been broken into small pieces; bring the milk to a boil, stirring frequently to dissolve the chocolate; when it is all melted, add the well beaten yolks of the eggs and the gelatine which has been soaking for two or three minutes in a little cold water; set this away to get cool; when it is nearly cold add the cream which has been whipped; flavor with van- illa and turn into molds to harden. 74 SPANISH CREAM. Soak one-third box of gelatine in four tablespoons water one hour, scald one pint milk in double boiler, beat the yolks three eggs with four tablespoons sugar, add to the milk; stir in the gelatine and cook five min- utes; take from the fire and add the beaten whites of three eggs, one teaspoon vanilla; turn into a mold and set on the ice to harden; this should be in three layers. 74 128 Ices and Ice Creams COFFEE CREAM. Soak two tablespoonfuls of gelatine in one-half cup water, add two tablespoonfuls of strong cofifee, and one gill of sugar; dissolve in one-half cup water; stir in the gelatine and when the mixture has begun to harden, beat in one cup of whipped cream and turn into a mold; set on ice to harden. STRAWBERRY ICE CREAM. Two quarts of berries and one cup sugar; mash the berries, add sugar, and let them stand three or four hours ; then add two cups sugar, one pint each of cream, and milk, and freeze. CARAMEL ICE CREAM. Melt three pints of brown sugar over the fire in an iron spider, stiring well to prevent burning; when melted add gradually one quart of warm milk; this mixture will curdle; strain through a fine strainer, and when cool add two quarts cream, which has been whipped, and it is ready to freeze. IMPERIAL CREAM. One-half cup rice, wash and put to cook in one quart cold water; w'hen it boils pour off the water, turn the rice into a double boiler, with one generous pint milk; boil one hour; then remove from fire and add one cup sugar, four tablespoons wine, one-half teaspoon salt and one-half box gelatine W'hich has been soaking in one- half cup cold water two hours; set this mixture away till cold and then stir into it one pint of whipped cream, measured before whipping; serve with Tutti Frutti or sun-dried strawberries. 75 129 Ices and Ice Creams VANILLA ICE CREAM. One pint milk, one generous cup of sugar and one egg, one tablespoonful flour and make a custard of these ingredients, cooking well; when cold flavor with one tablespoonful vanilla ; stir the custard into one quart rich cream, and freeze. CHOCOLATE ICE CREAM. Make a custard of one quart milk, two eggs and one- half cup baker's chocolate, and one pound sugar; cook till thick, and when cold add two quarts of whipped cream ; flavor with vanilla and freeze. 75 One pint maple syrup, warmed and mixed with one cup hickory nut meats, makes a delicious sauce to serve with vanilla ice cream. RUSSIAN CREAM. One box gelatine, soak in enough water to cover ten minutes; stir it into one quart of hot milk; beat the yolks of three eggs with one-half pint sugar; stir into milk and gelatine; cook five minutes and set away to cool; then stir in the beaten white of three eggs; flavor and turn into a mold; serve with whipped cream. LEMON ICE. Juice of six lemons and one orange, one quart water and one pint sugar; stir till sugar is dissolved, and freeze. LEMON ICE. For three quarts of ice use nine lemons, juice only, one half box gelatine; soak in onc-lialf pint cold water for one hour; then dissolve in one ])int boiling water; add the lemon juice and sugar to taste; then add water 130 _ Ices and Ice Creams to make two and one-half quarts; add when partly frozen the whites of two eggs. ORANGE ICE. Juice of six oranges, two lemons and one pint sugar, two tablespoons gelatine softened in water, one pint cold water, one teaspoon orange extract; add dissolved gela- tine; stir till sugar is dissolved, and freeze. ICED FRUIT. Beat a pint of cream stiff; stir in any desired fruit, (peaches are excellent), sweeten according to fruit used, and freeze in a pail of cracked ice and salt; turn the pail about occasionally; stir down from the sides occasional- ly as it freezes and no freezer will be necessary. FROZEN PINEAPPLE. One quart can pineapple, stir into it one gill of hot water, cool and add three quarts of cold water, two pounds sugar, whites four eggs, freeze; this will make six quarts. CURRANT ICE. Make a syrup of one quart of water and one pint sugar; boil twenty minutes; when cool add one pint of currant juice, and when partly frozen the whites of two eggs. APRICOT ICE. One quart can apricots, one pint sugar, one quart water, whites two eggs, one pint cream, measured be- fore beating; boil the water and sugar together twenty minutes; press the apricots through a colander; add to the syrup and put aside to cool; when cool add the whites of the eggs well beaten, and the cream which has been whipped ; mix well and freeze. 131 Ices and Ice Creams PINEAPPLE ICE. One quart can pineapple, one pint water, one scant pint sugar, white of one egg or one tablespoon gelatine dissolved in water; mix sugar, water and syrup from the pineapple; if the pineapple is in large pieces, chop it; then add it to the mixture; turn into the freezer; add the egg, well beaten, or gelatine, and freeze. CURRANT AND RASPBERRY ICE. Press the juice from one quart red currants; add one pint red raspberries; boil one pint water and one and one half pints sugar together five minutes; add to the fruit juice; cool and freeze. ORANGE SHERBET. Four cups water, two cups sugar and boil these to- gether five minutes; add two cups of orange juice, one- half cup lemon juice, one teaspoonful Knox gelatine, which has been dissolved in the lemon juice; cool and freeze. BANANA SHERBET. Two cups water and three-quarters cup of sugar cooked together five minutes; add thinly shredded lemon peel, one quarter cup lemon juice, one teaspoonful Knox gelatine, softened; strain this, and when cool, add one cup of sliced bananas, and freeze. MILK SHERBET. Three pints of milk and two cups sugar, one-half pint cream, one teaspoon gelatine, juice of three lemons, soak gelatine in a little milk for five minutes; scald the milk and add the soaked gelatine, sugar and cream; strain into freezer, and when partly frozen, add the juice 132 Ices and Ice Creams of lemons, and sometimes I add the beaten white of two eggs. 52 PINEAPPLE PUNCH. Boil two pounds sugar, one pint water till it spins a thread; take from the fire; add juice of six lemons, two grated pineapples; let this stand over night; when ready to serve turn into a punch bowl; add a large block of ice; dilute with apollinaris water. CURRANT ICE PUNCH. Two pounds of sugar, one quart of water, and boil five minutes; skim; add juice of two lemons and one orange; strain and add one pint currant jelly; stand in the ice box till very cold; just before serving add chip- ped ice and one quart apollinaris. CIDER ICE. One quart cider and one cup orange juice, one quar- ter cup lemon juice, one and one-half cups of granulated sugar; mix all the ingredients; stir till the sugar is dis- solved; freeze same as any ice, very smooth, on account of there being no water. ROMAN PUNCH. Tlie juice of five oranges and lemons, one and one- half quarts sugar, one and one-half quarts water; boil together and strain; add one wine glass of rum, two of champagne and the whites of three eggs beaten very stii?; then freeze. i 70 S^ '^. 133 Invalid Cooking INDIAN MEAL GRUEL. One quart boiling water, one tablespoon flour, two tablespoons white corn meal, one-half cup cold water, one-half teaspoon salt; mix the flour, meal and salt in the cold water; add to the boiling water and cook ten or fifteen minutes, stirring all' the time; remove to back of range and let cook half an hour longer, stirring it oc- casionally; strain through very fine sieve or cloth; to each cup of the gruel add one-half cup of milk, one- ■ fourth teaspoon of butter, more salt if needed, and a tiny bit of sugar if the gruel is liked better sweetened; a tea- spoon of whipped cream added to a cup of gruel makes it more tempting; place the cream on top of the cup just as it is ready to serve. 76 MUTTON BROTH. One neck of mutton, one-fourth cup pearl barley, one stalk celery, one onion, one sprig parsley, one tea- spoon salt; cover the meat with cold water after it is washed and cut into rather small pieces; add the washed barley; let it come to a boil slowly; add the vegetables cut small and one teaspoon salt; simmer until the meat drops from the bones; let the broth become cold; re- move every particle of fat; strain through cloth or fine wire sieve; boil, pour into cups and put a tablesfWDon of whipped cream on each cup of the hot broth. OATMEAL GRUEL. One cup oatmeal, three pints cold water; boil slowly three hours or more until the oatmeal is creamy; strain through a fine sieve, rubbing part of the oatmeal through; do not try to rub too much or the gruel will I 134 Invalid Cooking I be too thick; this can be set in the ice box and re-heated as needed, but it should be strained from the dish in which it is prepared into cups, as the jelly is apt to re- main in little particles in the milk'; for each cup of the prepared gruel add one-half cup milk, one-fourth tea- spoon butter, salt to taste; one teaspoon of sugar is considered an addition by some. BARLEY GRUEL. Barley gruel is made same as above, substituting washed barley for the oatmeal. CRUST COFFEE. Dry stale slices of bread in the oven until it is as brown as the cofTee berry, but do not scorch it; pour boiling water over the bread and set on back of stove for a few minutes, where it will keep very hot but not boil; pour off the liquid carefully and serve with cream and sugar. TOAST WATER. Toast brown bread without burning it and put into cold water; it will be ready for use in one hour; if pre- ferred sweet add loaf sugar to taste. 20 BEEF TEA. Two pounds lean beef, one and one-half quarts cold water; chop the beef fine, pour on the water, let stand one hour, then set back on the range and let come to a boil slowly; simmer one hour; strain through cheese cloth; season to taste; serve very hot. TO CLARIFY BEEF TEA. Add one-half white of egg slightly beaten to one pint of cold beef tea; let it come to a boil and strain through cheese cloth. 135 Invalid Cooking WINE JELLY. One ounce gelatine, one and one-half quarts water, one and one-half pounds sugar, three lemons, two tum- blers sherry wine, one wine glass brandy, one-fourth tea- spoon essence cinnamon; soak the gelatine in the water till thoroughly disolved ; add the sugar and the lemons cut in thin slices, the wine, brandy and cinnamon; let it come just to boil; strain into molds and set on ice to harden. OATMEAL GRUEL. Mix one large tablespoon oatmeal with three table- spoons cold water, for a thin gruel, and have ready one pint boiling water with a little salt; pour this by degrees over the oatmeal, and let boil ten minutes, stirring all of the time. -« UNFERMENTED GRAPE JUICE. Cover Concord grapes with cold water (after remov- ing from the stems and washing thoroughly in a colan- der), then boil until tender; press the juice through a wire sieve and add to it one cup of sugar to every three quarts of fruit juice; place over the fire; let just come to a boil, and bottle hot; do not let grapes boil too long the first time, nor any more than boil up the last time, or the flavor will be impaired; serve with cracked ice; for invalids, dilute one-half. EGG NOG. Beat six eggs, yolks and whites separately, mix the yolks with one gill of sugar; beat well and then add one quart rich milk, and a grating nutmeg; next add half pint of the best whiskey, and lastly whip in the white of the eggs; it is well to beat this with a Dover beater. I 136 Invalid Cooking I BEEF TEA. Cut a pound of lean, fresh, juicy beef into small, thin slices, and sprinkle with a very little salt; put meat in a wide mouthed glass or stone jar, closely corked, and set in a kettle of water, which must be brought to the boil and kept boiling, the jar remaining in for an hour or more; then take out of the jar and steam the essence of the beef tea in a bowl; chicken tea may be made in the same manner. 20 RAW BEEF SANDWICH. Spread between slices of bread cut thin, raw beef scraped, seasoned with pepper and salt; place the double slices on a toaster and hold over the coals, or in a gas oven, till heated through; considered excellent and nutri- tious for convalescents. CHICKEN CUSTARD. To one-half pint of cream add one-half pint of strain- ed chicken stock; heat in a double boiler; when hot add the well beaten yolks of two eggs; cook to the consist- ency of soft custard; season with salt and turn into cups, and serve cold. 34 CHICKEN BROTH. Heat one pint of chicken stock boiling hot; beat two eggs and yolks well; add to boiling mixture and cook three minutes ; flavor with sherry and serve hot. 34 LEMON TELLY. One teaspoon of granulated gelatine; soak in two tablespoons cold water, and add four tablespoonfuls boil- ing water, two tablespoons sugar and juice of one-half lemon; turn into a mold and set in ice water to harden. 34 137 Invalid Cooking FRIZZLED EGGS. Put piece of butter the size of a small nut in a cup with pinch salt, little white pepper, break in two eggs without stirring; cook in a pan of boiling water until the whites are set; serve immediately. CHICKEN JELLY. Pound one-half raw chicken, bones and meat to- gether with a wooden potato masher, or mallet; heat slowly in three pints cold water; cover and cook until meat is in shreds and water reduced one-half ; strain through a hair sieve and season with pepper and salt; then let it simmer about five minutes; when cold skim; keep on ice, and serve with wafers; very nourishing for the convalescent. MEAT JELLY. Meat jelly can be made easily; one quart clear meat stock — it should be strong; heat and stir into it one- fourth package gelatine, dissolved in cold water; bring to a boil; add one-half gill vinegar, one-half gill sherry wine and strain through flannel jelly bag; pour into a mold. 77 APPLE DAINTY. Wipe, quarter, pare and core apples ; to each pint allowr one-third of a cup full of sugar, one-third cupful cold water, a speck of cloves; put into an earthen dish; cover tightly and bake slowly eight hours; when candied and deep red in color pile lightly on a dish, and pour over a boiled custard, made with yolks three eggs, two tablcspoonfuls sugar, one-half tcaspoonful vanilla, and one pint of scalded milk; pile lightly over this the three whites, beaten with one tablespoon powdered suga;.77 138 Invalid -Cooking BAKED CUSTARD. Many cooks believe that the baked custard must be served in the baking dish or cup, and they never attempt to unmold it; this can be done easily if the mold is but- tered before the custard is poured in; if the molds are small the usual proportion of eggs is sufficient, but if large, is well to add one more egg to a quart of milk; scald one pint of milk and pour over three beaten eggs, beaten with one-quarter cup of sugar, one-quarter level teaspoon salt, and one-half teaspoon flavoring; strain in- to buttered mold holding one and one-half pints; set in a pan of hot water in a moderate oven and bake slowly until firm ; then unmold onto a dish for serving. FLOATING ISLAND. One pint hot water, one-half teacup sugar in water, two tablespoons cornstarch; cook these thoroughly to- gether and then while warm add white of one egg, well beaten, and juice of one lemon, and stir all together till very light, or put in cups to mold; for the custard, take three teaspoons cornstarch and add this to the hot milk and boil, and flavor to taste; when ready to serve pour the custard over the moulds taken from the cups; it is nice to put whipped cream on top just before taking to the table; this is a nice and palatable dish for invalids. lOl CUSTARD CREAM. Three pints milk and three eggs, one large table- spoon flour, one cup sugar heaping, one pint whipped cream as it is poured into the freezer; heat milk in a double boiler; beat the flour smooth with a little cold milk, and add the eggs and beat all together; stir into 139 Invalid Cooking the hot milk just before it boils; stir till smooth; remove from fire and add the sugar; cool and add the flavoring desired, and lastly the whipped cream. BOILED CUSTARD. In order to make a success you should have a double boiler; stir the custard slowly while it is cooking; one pint milk heated to scalding point; when the water boils in the boiler underneath, beat the yolks of three eggs with one-half cup sugar, till light; then pour in the hot milk slowly, beating constantly until the desired quan- tity; season with vanilla and remove from fire; pour into dish to cool and then place in refrigerator. 7S CHICKEN BROTH. Remove the fat and skin from a chicken and cut in small pieces; boil in one and one-half quarts salted water forty minutes ; pour ofif the liquor and let cool to remove any particle of fat; reheat and serve. 78 &^ 140 Jellies FRUIT JELLY. Two-thirds box gelatine; soak one hour in one pint cold water; dissolve in one cup boiling water; add two cups sugar and three lemons, one can pineapple, one- quarter pound candied cherries, six oranges cut in small pieces, six bananas cut in dice; turn into a mold and set in cold place. COFFEE JELLY. One half box of Knox gelatine, soaked in one-half pint scant water ten minutes; add three cups strong hot coffee, one-half pint sugar, and the juice of one lemon; let it come to a boil ; strain into a mold ; serve with plain or whipped cream. TOMATO JELLY. Strain one pint tomatoes; soak one-third box gelatine in cold water enough to cover it, for forty-five minutes; add to the tomato; put over the fire and bring to boiling point; stir in while cooking one teaspoon salt and a dash red pepper, a teaspoonful of Tarragon vinegar and a tablespoonful of onion juice; strain into individual molds; set on the ice to harden; set on lettuce leaves with a mayonnaise dressing. 79 FIG JELLY FOR CAKE. One-quarter pound figs chopped fine, seven table- spoonsfuls sugar, one-half cup water; boil till it jellies; then stir in one tablespoon of lemon juice. LEMON JELLY WITH CHERRIES. Soak one-half box gelatine in one-half pint cold water one hour, and add one pint boiling water, one cup of sugar and the juice of three lemons; when it 141 Jellies begins to harden turn into a mold to the depth of one inch; add a layer of sweet cherries, pitted carefully; when this is hard turn in more jelly and then another layer of cherries; continue till the mold is full; set the gelatine in a warm place, to keep partially melted when using; when the jelly is "set" serve with cream and sugar. RHUBARB JELLY. Make a syrup of one-half pint sugar and one gill water; to this add one pound rhubarb cut in small pieces; soak one large tablespoon gelatine (Knox pre- ferred), in one gill of cold water; when the rhubarb is tender add the gelatine; stir well and turn into molds and set on the ice to harden ; serve with cream. CRAB APPLE JELLY. To one and one-half pounds of fruit add one pint water; boil till the fruit is broken; strain and measure; to each pint of juice allow ten ounces of sugar; boil the juice twenty minutes before adding ihe sugar, and from twelve to fifteen afterwards. CURRANT JAM. Five pounds curants, five pounds granulated sugar, five oranges, seeded and chopped; cook twenty min- utes. GRAPE AND APPLE JAM. Two thirds grapes and one-third apples; boil grapes first and put through sieve, and mix with apples and sugar to taste. •^** RASPBERRY JAM. Three-quarters of a pound of sugar to every pound of fruit; put the fruit over the fire, alone or with the ad- I I 142 Jellies dition of one pint of currant juice to every four pounds of fruit; boil thirty minutes, mashing and stirring well; add sugar and cook fifteen minutes longer. PARSLEY BUTTER. One tablespoonful of butter creamed; then add one teaspoonful of chopped parsley, one teaspoonful of lemon juice, one teaspoonful of salt and a dash of pepper; serve on boiled fish. LEMON BUTTER. One pound pulverized sugar, whites six eggs, yolks of two, three lemons, including grated rind and juice; cook twenty minutes over slow fire, stirring constantly. 50 APPLE BUTTER. Three gallons of sweet cider boiled down half; pare and stew three bushels of apples ; while the cider is hot put in the cooked apples, stirring till smooth; then add twelve pounds sugar and boil till thick; then add cayenne and cloves to taste. MAITRE D' HOTEL BUTTER. One and one-half tablespoons butter cold, one table- spoon parsley chopped to a powder, one tablespoon lemon juice, a little salt and pepper; rub together in a bowl until perfectly smooth, adding the lemon juice slowly the last thing; spread over the fish before serving and set the platter in the mouth of the oven just a mom- ent before sending to the table. FRUIT GELATINE. Dissolve one-quarter box of Knox gelatine in a very little water; stir into one pint of any rich creamed or 143 Jellies preserved fruit; turn into a mold and set away to harden; cherries and pineapples are delicious this way ; strawber- ries preserved with the juice of a lemon, are also good; with strawberry or cherry sauce use some of the pink gelatine, which comes in each package of Knox gelatine; serve this dessert with whipped cream. CANNED PINEAPPLE. Cut fruit in pieces and cut in a meat chopper; allow one-half pound of sugar to each pound of fruit ; sprinkle sugar on the fruit and let stand two hours; then cook as any other canned fruit; bottle while hot. APPLE MERINGUE. Put a deep layer of apple sauce in a pudding dish; sprinkle a very thin layer of crumbs over this; continue this till the dish is full ; cover with a meringue; brown in the oven; serve cold; have the apple sauce well seasoned. APPLE SAUCE. Cook tart apples very tender and rub through a sieve, and beat in sugar to taste, making the sauce light with air; serve hot; if the apple sauce is to be served cold, it can be made to keep its form, like jelly, by adding one and one-half tablespoons gelatine soaked soft, to each pint of hot sauce; then season and rub through a sieve into the desired molds; this makes a pretty garnish for meats. CRANBERRY SAUCE. Three cups cranberries and two cups sugar, one cup water; cook till berries are soft; rub through a coarse wire sieve; this makes a rich sauce that will form a jelly 144 Jellies when cold; if it is to be used warm, add a little more water till of the desired consistency. CRANBERRY SAUCE. One quart cranberries, one pint water, two cups sugar; cook the cranberries in the water in a covered kettle on the hot part of the stove for five minutes, or until they begin to burst; then sprinkle with sugar and draw back on the stove, where they will keep hot but not boil; uncover and cook fifteen minutes longer; do not stir once while cooking, as each berry should be separate in the juice; turn out into the dish from which they are to be served. TO STEW CRANBERRIES. Mash and drain the berries ; to each quart take three- fourths of a pint of sugar and one gill of water; put on the stove in a porcelain stew pan; cover closely and let come very gradually to a boil; stir often and let them boil ten minutes, and rub through a colander to remove the skins. \m^ 145 Luncheons TO WARM COLD MEL\T. Chop the meat fine and season to taste; moisten slightly with stock, and stir in one or two beaten eggs; butter a plain mold, line it with mashed potatoes or boiled rice; put in the meat; cover with rice or potato, and steam thirty minutes; turn out on a hot platter and serve with a brown sauce. SALMON FOR LUNCHEON. Drain the contents of one can of salmon; remove all bones and skin; flake with a fork; mince a small onion, brown it with one tablespoonful of salad oil; mix one teaspoonful of curry powder with one tablespoonfuf flour; add to the oil; stir well; then add three-quarters of a pint of water; season with salt; add the fish; stir till very hot; just before serving add the juice of one-half lemon. A LUNCH DISH. One half cup rice, one cup mushrooms, three table- spoons butter, one-half cup of stock; if fresh mushrooms are used boil ten minutes ; drain and chop; boil the rice; add mushrooms, butter and stock, stirring well; season with paprica and salt; bake in a large dish or in indivi- dual scalloped dishes; sprinkle a thick layer of grated cheese over it and set it in the oven until it browns. ^^ CRE.\MED SWEET BREADS. Parboil and blanch two sweet breads and cut into dice, rejecting all bits of skin and cartilage; make a cream sauce by mixing one tablespoon each butter and flour; when they bubble add one cup milk; lay sweet breads in this for five minutes; season with salt, pepper, mace and juice of half a lemon. **^ I 146 Luncheons I CREAM CHICKENS. Boil four chickens till tender; remove the skin and cut as for salad; boil four sweet breads and chop fine; mix sweet breads and chickens; add three cans of mush- rooms, chopped rather coarsely; put a layer of this in a baking dish ; then a layer of the following sauce ; sprinkle crumbs on the top and bake twenty minutes. CREAM DRESSING. One and one-half pints of cream, three tablespoons flour, four tablespoons butter, grating of nutmeg, one small onion, cayenne to taste, little salt; melt the butter; stir in the flour, cooking well; add the cream and seasoning; cook till thick. CHICKEN TERRAPIN. Cut a boiled chicken into small pieces, removing all skin ; put into a skillet w'ith one-half pint of cream, one- quarter pound butter, mixed with one tablespoon flour; season with salt and red pepper; have ready three hard- boiled eggs chopped fine; when the chicken comes to a boil stir in one large glass sherry wine, and the eggs; serve hot in patty shells or on toast. 7 MACARONI WITH OYSTERS. Boil one-half pound of macaroni until done; pour cold water over it through the colander until it is cooled; then lay alternate layers of macaroni and oysters in the baking dish with little lumps of butter and salt and pepper; over the whole pour an egg beaten up and enough oyster liquor to moisten thoroughly; spread a layer of bread crumbs and small bits of butter on top, and set in oven to bake. 147 Luncheons CHICKEN MUFFINS. Chop cold chicken and season with salt and pepper; to one pint meat add one-half cup mushrooms, cut in half; mix well and stir into one and one-half pints cream sauce; make a batter of one-half cup butter, one cup boiling water, and while boiling beat in one cup flour and then cool; when cold stir in one unbeaten egg, beat well and then add another, and continue till you have used four; fill your pans one-half full and bake three- quarters of an hour; while hot cut from the top of each piece the size of a fifty cent piece; fill the puff with the chicken mixture and replace the cover; serve at once; be sure that the mixture is hot. VEAL SCALLOP WITH CREAM SAUCE. Three pounds of veal steak cut in pieces of uniform size; season well with salt and pepper; melt two table- spoons butter in a chafing dish; put in the veal and cook ten minutes; remove to hot platter, laying them in a circle; make a sauce from one tablespoonful of butter, and one tablespoonful flour, well blended; add one-half pint of white stock or one-half pint rich cream; cool slowly ten minutes; beat the yolks of two eggs with two tablespoons cream and one of butter; add this to the sauce; when hot turn over the veal and serve. <*1 LUNCHEON OR SUPPER DISH. Boil one-half cup rice; when done season with a piece of butter size of a walnut, salt and a dash of cayenne; mix lightly with one cup chopped ham; pile in a pyra- mid on a platter; have hot one pint tomato sauce; turn around the rice and ham and serve at once; if the ham is at all fat omit the butter. 148 Luncheons SWEET BREADS. Four medium sized parboiled sweet breads, firm and cold; fry in tablespoonful butter, two tablespoons onion (minced), four cloves, a bit of mace, a bit of bay leaf, four bruised pepper corns; when onion is brown add a pint of good stock: boil until reduced to one-half; add one-half can mushrooms after straining, if desired, four sliced truffles; thicken with flour; add one tablespoon mushroom catsup, a gill of port; lay in the sweet breads and simmer a few minutes. 44 ESCALLOPED FISH. Three pounds of fish, one pint of milk, one-half onion, one sprig thyme, or one salt spoon of powdered thyme, two tablespoons flour; two tablespoons butter, one-half teaspoon salt, one-half salt spoon pepper, yolk of one egg; put milk to heat in a double boiler, the onion and thyme in a bit of cheesecloth; put in the milk and let all boil for five minutes ; stir the flour smooth with a little cold water ; remove seasoning and then add flour to the milk; cook five minutes longer; remove from the range and add butter, salt, pepper and yolk of egg; flake the fish fine. SCALLOPED OYSTERS. One quart of oysters, one-half pint of cracker meal, one gill of butter; butter a baking dish; put in a layer of oysters; sprinkle with salt and pepper; then a layer of crumbs and bits of butter; continue until oysters and crumbs are gone ; have crumbs for the top layer ; pour one gill of oyster liquor on the top and bake thirty minutes in a hot oven. 149 Luncheons CODFISH CASSAROLE. Line baking dish with a wall of mashed potatoes; pick up and freshen the fish ; make drawn butter or white sauce; pour over the fish; fill the center of the dish with this; sprinkle crumbs on top and bake twenty minutes or until the potato is browned. COD FISH A LA MODE. One pint of codfish picked up fine; one quart of mashed potatoes, four beaten eggs and one-half pint but- ter; one teaspoon white pepper, three-cjuarters pint milk, bake in a pudding dish thirty minutes. FISH PATTIES. Use any nice cold fish free from bone and skin; add thick cream seasoned with salt, pepper and a little melted butter, or moisten with any of the white sauces used in preparing fish dishes; bake in patty shells. CRAB CREOLE. Eight large tomatoes (or one can), some parsley and one onion cooked together for one hour; strain and mix one tablespoonful butter with two of browned flour, and add the tomato and also one green pepper chopped fine ; one half pint cream; salt to taste; two crabs picked fine. 7 SWEETBREAD AND MUSHROOM PIE. Take a couple of sweetbreads, parboil in salt and wa- ter until tender; one can fresh mushrooms, without the liquor; a cup of sweet cream, a little butter and pepper and salt; the sweetbreads must be chopped a little; line a dish with puff paste and bake with the filling and serve hot. 103 150 Luncheons CHICKEN TAMALES. Mix together one cup of cold minced chicken, one green pepper chopped fine, one half tomato chopped; season with salt and pepper and Tabasco sauce; bind with melted butter and the yolk of one egg; form in balls and bake in the oven. SAVORY LIVER. Slice one pound calf's liver, and lay in salt and water half an hour, then cut in small pieces and put in double boiler with one cup cold water, a sliced onion and a tea- spoonful parsley and summer savory; cook steadily one and one half hours; take out the meat and stir in to the gravy one tablespoon browned flour with one of butter, one teaspoon each of Worcestershire sauce and lemon juice, two tablespoons sherry wine, and salt and pepper to taste; cook five minutes, then add liver and serve. SALMON TOAST. Make a white sauce from one tablespoon of butter melted and stirred with one tablespoon flour; when well cooked add one pint cold milk, stir well; when thick season with salt and pepper and a dash of onion juice; have a can of salmon drained and free from bones; stir into the sauce when hot; turn over slices of toast which have been slightly moistened, and serve at once. TOMATO TOAST. One half can tomatoes, one third cup water, one half teaspoon salt, one-half teaspoon butter, two teaspoons sugar, sprinkling of pepper; boil together eight minutes and dip over slices of buttered toast. 151 Luncheons SPINACH CROQUETTES. Half a peck of cold boiled spinach drained and chop- ped fine; mix it with two tablespoons butter, one table- spoon parsley, one teaspoonful sugar, the grated rind of one lemon; salt and pepper to taste; heat the mixture with one half cup milk; when cool make into croquettes ; dip in eggs and flour, and fry as other croquettes. **2 SWEET POTATO CROQUETTES. Four large sweet potatoes boiled, peel and mash while hot; add teaspoonful each of sugar and salt, a salt spoon of pepper and a tablespoon butter; mix well; form into croquettes, roll in eggs, crumbs and fry. POTATO CROQUETTES. Boil one quart of potatoes in well salted water twen- ty-five minutes and then drain and dry in a hot oven for ten minutes; press through a vegetable press and add three tablespoonfuls butter, yolks of three eggs and one half pint grated cheese, one teaspoon salt and one half teaspoon pepper; work well together and then add well beaten whites of two eggs, make up in small croquettes, dip in beaten egg and then roll in crumbs; handle lightly as possible and fry in deep fat; serve immediately. **2 CAKE CROQUETTES. Crumb enough stale cake to make one pint; cover with one half pint milk, and let stand twenty minutes; cook till thick and then add the yolks of two eggs and a teaspoonful vanilla; when cold form into croquettes; roll in eggs and crumbs; fry in hot fat and serve with a wine sauce. They make an excellent dessert. 152 Luncheons CHICKEN CROQUETTES. Three cups chopped chicken, one cup boiled rice, two eggs, salt and pepper to taste, rind of one lemon (grat- ed), one tablespoonful chopped parsley, roll in eggs and crumbs and fry in hot fat. VEAL OR BEEF CROQUETTES. Two pounds of cooked meat chopped fine; season with salt, pepper, parsley and onion; melt one tablespoon butter, and stir in one tablespoon {\out ; when bubbling add one cup of water or white stock; mix well and then add two well beaten eggs; add the meat and stir till well mixed; set aside to cool; when cool shape; roll in beaten egg and then in crumbs and fry in deep fat. SALMON CROQUETTES. One pound of cooked salmon, makes about one and one-half pints when chopped, one cup cream and two tablespoonfuls butter, one tablespoon flour, two eggs and one pint of crumbs, cracker or bread; pepper and salt; put salmon and cream on to cook; thicken with flour and butter; season and boil one minute; stir in one well beaten egg; when cold make into croquettes; dip in beaten egg; roll in crumbs and fry. 7 VICK PARK CHEESE CROQUETTES. Mix thoroughly one and one half cups grated cheese or the same of cottage cheese with one quarter teaspoon of salt, and a pinch of cayenne; add the well beaten whites of three eggs; set on the ice until very cold; then shape in small balls ; roll in crumbs, and fry in deep lard. FISH CROQUETTES. Use any cold fish except mackerel, free from skin and 153 Luncheons bones, and pick up fine; add dressing to moisten and sufficient bread crumbs so the mixture can be formecl into croquettes with the hands; make the croquettes round, cylinder or cone shaped, but do not make them too large; dip in beaten egg, roll in fine crumbs and fry- in hot fat; drain on brown paper or blotting paper for a few moments to absorb the fat; garnish with cress. For the sauce use one pint of milk, three tablespoons flour, two tablespoons butter, one egg, salt and pepper; heat milk and butter, add the flour, moistened in a little of the cold milk; when it boils stir in the seasoning and the beaten egg; cook a moment until about like custard, but do not cook long enough to curdle the egg. SALMON CROQUETTES. Drain and mash the salmon, put a pint of milk over the fire in a double boiler ; when it is hot thicken with one tablespoon butter, stirred with two of flour; take from the fire and stir in the yolks of two eggs; season the salmon with a teaspoon salt, a tablespoon chopped parsley, a teaspoon onion juice, a grating of nutmeg, a dash of cayenne; mix fish and white sauce; when cool form in croquettes; dip in beaten egg; roll in crumbs; fry in deep fat. CHEESE STRAWS. Two ounces of flour, four ounces of grated cheese, two yolks of eggs, a dash of salt and cayenne pepper; mix the flour with salt and pepper and cheese together and moisten with the yolks of eggs; work all into a smooth paste; roll out on a board and cut into thin strips five inches long, one eight inch wide; place in pan and bake till a rich brown; serve in bundles of five tied with baby ribbon, or dish in form of log cabin. 67 154 Luncheons CHEESE STRAWS. One half pound of grated cheese, two tablespoons flour, yolks of two eggs ; season with cayenne pepper and add salt; mix thoroughly and roll thin; cut in strips and bake; take great care they do not burn. CHEESE BALLS. Take a small cream or Neufchatel cheese, mix into it a heaping teaspoon chopped chives, one teaspoonful Worcestershire sauce; mix well and boil in balls the size of an English walnut, and then serve each ball on a leaf of lettuce; if the mixture is too dry add a little vinegar; these balls are very good with any salad, and served with cheese, SALMON CROQUETTES. One can salmon and one well beaten egg, one pint of cracker crumbs; mix well, then mold into small cones or balls ; roll in egg then cracker crumbs and fry in but- ter. 49 CHEESE CRACKERS. Butter crackers lightly, sprinkle with cheese and a dash of cayenne; put in the oven to brown; serve with salads or tomato soup. CHEESE CROQUETTES. Beat the whites of three eggs very stiff, add one cup of grated cheese, a pinch of cayenne, and a teaspoon salt; mix well and set in a cold place till stiff; then form in balls and fry in deep fat. 83 SCALLOPED CHEESE. One cup of bread crumbs soaked in milk, two well beaten eggs, one tablespoon butter, one-half pound grat- I 155 Luncheons ed cheese; mix well; season with' salt and cayenne. Bake in a large dish or if something more elaborate is wanted use individual baking shells; sprinkle crumbs on the top before baking. 83 CARROT CROQUETTES. Boil four large carrots, drain and mash; make a white sauce from one tablespoonful butter, two tablespoons flour, and one cup milk; season with salt and cayenne; mix with the carrots and when cold shape; roll in eggs and crumbs and fry in hot fat. BROILED SWEETBREADS. Wash thoroughly, parboil and split them open; sea- son with salt and pepper; baste with melted butter; broil five minutes over a clear fire; serve on hot platter with melted butter. SCHOOL LUNCHES. Most often these lunches are made of cold scraps or left-overs carelessly thrown into box or basket, accom- panied with an injudicious mixture of cake and pickles and pastry. Some suitable substitue should be selected — peas, beans, are excellent, nuts and some prepared nut foods are good and generally liked — if cake is used it should be of the plainest kind and a small quantity, as sweets produce headache and indigestion. An excess of food is a mistake, as it tempts one to overeat. However, the appetites vary and the mother should be the best judge. Sandwiches are almost indispensable — whole wheat, graham or brown breads are best — should be thin and evenly cut and crust cut away and not over twenty-four hours old. They may be made of any desired meats, 156 Luncheons nuts, salads, etc., from recipes given in this book, to suit the taste of the one whose appetite is to be considered. A small glass jar of salted almonds or peanuts are very appetizing and nourishing. Cup custards and plain fruit jellies and sal- ads — small jelly glasses are excellent to hold such foods — celery sprinkled with salt and rolled in waxed paper is excellent. Fruit should nev- er be omitted if obtainable, such as apples, pears, peaches and oranges, and bananas in their season. Lunches should always be as carefully and daintily pre- pared as the table — a clean napkin, knife and fork and spoon if required — if children are too young to care for these articles, the Japanese paper napkin makes a good and cheap substitute. Waxed paper should always be used for wrapping all foods which need to kept moist. Always include a small glass or china cup, to avoid drinking from the public ones in use. A PINK LUNCHEON. For a pink luncheon use a white cloth with bands of pink satin covered with white lace forming a huge square (shallow) in the center, at each corner of this put a glass lamp with a pink shade; in the center put a low bowl of pink carnations and ferns. At each end of the table put another glass lamp, each with a pink shade; have the candies pmk and place a loose bouquet of flowers at each cover. Serve caviar on toast as an appetizer, after this oysters with brown bread and butter, celery and olives; then fish patties with cucumber salad and potato souffle. After this a grape punch served in small glass cups, made from Malaga grapes cut in half, soaked in sweet- 157 Luncheons ened water and maraschino and put ice on the frappe. After tliis boiled chicken with peas and sweet potatoes cooked southern fashion and candied in brown sugar and water, then a salad of grape fruit served with French dressing, then ices in the shape of pink hearts, with small cakes frosted in pink and pink candies; then the coffee served with cognac and sugar. CHEESE MUFF. Beat two eggs and add to them a pint of hot milk ; put into the bottom of pudding dish four slices of stale bread, grate over them a quarter of a pound of cheese and over the whole pour the hot milk and eggs. Bake twenty minutes and serve hot. lt>«i HAMBURGH STEAK. Chop steak cjuite fine, one tablespoon flour, two eggs, one onion, fried separately; mix together and roll into balls; fry in pan. 4^J COFFEE PUDDING. One cup of brown sugar, one cup of lard, two cups molasses, four eggs, two teaspoons soda dissolved in one full cup of hot coffee, one tcaspoonful each cinnamon and cloves, five cups flour, pinch salt. Steam two and one half hours. One pound raisins. 4.*J STRAWBERRY SHORTCAKE. Beat two eggs, add one fourth cup sugar, one cup milk, two teaspoons baking powder in two cups flour, one half cuj) melted butter the last thing. Bake in two cake tins and put together with berries in the usual way. 11 158 Luncheons COCOANUT KISSES. One pound of powdered sugar, one-half pound grat- ed cocoanut, whites of five eggs; whip the eggs very stifT, then gradually add sugar beating all the while; drop on buttered paper. Bake in a moderate oven. 43 CANAPES. Canapes are tiny appetizers served before the first course at dinner or luncheon, frequently taking the place of clams or oysters (raw). They are small slices of bread — oval, round or oblong — either fried in hot fat to a crisp brown, sauted in butter, plain toasted or dipped in melt- ed butter, and lightly browned in the oven. Afterward they are spread thinly with some appetizing savory or relish daintily garnished and served on a small plate. Among the appetizers which may be spread on the toast are butters strongly flavored with anchovy, caviar, cheese, sardine, lobster, tomato, crab, oyster, or sweet- bread. The seasoning which accompanies these foods is very high, consisting of cayenne, horse radish, olives, capers, lemon juice, mustard pickles, pepper grass and mayonnaise. SWISS MERINGUE. Soak some pieces of stale sponge cake in sherry wine, place in saucers, pour around it some boiled cus- tard, heap a teaspoonful of whites of eggs on top. 43 CURRANT PIE. One cup currants and one cup sugar, yolks of two eggs, one tablespoon flour, two tablespoons water; beat eggs and bake in open crust. Use white of egg for the frosting. 3® 159 Meats and Meat Sauces BAKED LIVER. Line a baking dish with thin strips of bacon, and fill with liver cut fine and season witli pepper and salt ; moisten with stock and bake thirty minutes. The liver should be soaked in salt water for fifteen minutes before using. CALF'S LIVER AND BACON. Cut the liver thinly and evenly with a sharp knife, pour boiling water over and let stand a few minutes to parboil on back of range; remove from water and dry. Fry thin slices of bacon and then fry the liver in the fat; season well with salt and pepper as it is frying. MEAT CROQUETTES. One full coffee cup of finely minced meat together with a small onion chopped fine. To flour and well beat- en egg add one tablespoon flour and one of butter, one coffee cup sweet milk. Heat this mixture to the boiling point and then add the chopped meat and salt and pepper to taste; cook together slowly for five or ten minutes stirring all the time; when cold mould into any shape desired. This mixture is sufficient for fourteen cro- quettes. Roll in crumbs and then in egg and then again in crumbs and fry in deep fat. -1 DIXIE SAUSAGE. Twenty pounds pork (one third of it being fat) chop- ped fine; to this add eight ounces salt, one and one-half ounces pepper, one gill powdered sage, two tablespoon- fuls sugar and mix thoroughly and let stand two days before serving. I 160 Meats and Meat Sauces I ROAST SPARE RIB WITH DRESSING. Have loin of pork cut with long ribs; season and put to roast; half an hour before it is done turn so the ribs will hold the dressing made as for turkey stuffing; fill with the dressing and finish baking. Serve with apple sauce. BEEFSTEAK WITH DRESSING. Cut a thick sirloin steak, remove a part of the fat and cut it in small pieces, or use a small piece of suet instead; put the bits of fat in the bottom of a dripper to heat; dredge the steak with flour, salt and pepper mixed, cov- er with a thick layer of bread crumbs finely diced, sea- soned with salt, pepper and sage, and slightly moistened with a cup of boiling water in which two tablespoons butter has been dissolved ; lay the steak in a pan and bake in rather brisk oven about forty minutes, the time de- pending largely on the thickness of the steak. 84 ENGLISH BEEFSTEAK PIE. Chip from a round of good beef or cut in dice of a full inch square, and flatten very thin, spread these bits out on a bread board or table, salt and pepper them to taste, liberally, roll each piece firmly ; line a suitable size deep dish, with pie crust or biscuit dough ; place the little rolls therein snugly together, two layers, with bits of butter and a little cold water, the top crust, and bake. HI PRESSED BEEF FROM SHANK. Select a nice shank of beef and have the bones well cracked ; boil three or four hours until the meat slips from the bones, remove the bones, chop the meat and season well. Return to the kettle with the stock which should be boiled down to a little more than a cupful; 161 Meats and Meat Sauces mix and heat well together; pour into a greased mould and press; when cold slice thin. This is a very appetiz- ing and economical dish. VEAL COOKED A LA MASSACHUSETTS. Place three slices of sweet salt pork cut thin in the frying pan over a quick fire; cook both sides about half through, long enough to extract a part of the fat; take it from the frying pan and place it on a meat board, then take a nice veal steak and place in the hot pan and cook quickly, but be sure and not scorch; when about half done take out on board, and with a slu:rp knife re- move the bone or gristle, then cut the pork and veal in small pieces— an inch or so in size — return it all into the pan of hot fat and set it on top of the stove lid and let it cook thoroughly till a rich brown, turning it con- stantly with a knife being sure it does not burn; when well done dissolve two heaping teaspoons flour in cold water, free from lumps and pour over the meat in pan and let it boil briskly, adding a piece of butter the size of a small walnut and salt to taste, then remove and serve from a hot deep dish. If carefully prepared this is a most delicious way of cooking veal and well repays the time it requires. Serve with mashed potatoes which have been pressed through a colander. 1<** BEEFSTEAK WITH ONIONS. Peel three or four medium sized onions and cut into rather thick slices, put them into a frying pan and cover with boiling water; change the water after the first comes to a boil; then cook until tender; strain and put in hot platter; season witli salt and pepper and place a nicely broiled steak on top of the onions and serve very hot. 105 162 Meats and Meat Sauces BEEF OLIVES. One and one-half pounds beef cut very thin, three tablespoons powdered cracker crumbs, one teaspoon sage and savory, one-quarter teaspoon pepper, two tea- spoons salt, one-fourth pound fat pork, one tablespoon flour, one and one-half pints water. Trim ofif edges and fat of beef and cut in strips three by four inches, sprinkle with salt and pepper and spread with a dressing made of the chopped trimmings and crumbs, seasoned with salt and pepper and sage; roll up the strips and tie with twine; roll in flour; fry the pork brown and take up the meat and fry the olives in the fat until brown, then put in a pan that can be tightly covered ; to the remaining fat in the bottom of the pan add a tablespoon flour and then the olives and then one and one-half pints boiling water; cover and simmer or steam two hours ; pour gravy over the olives in the platter. Remove strings before using. VEAL OLIVES. One and one-half pounds veal cut thin, three crack- ers, one-half tablespoon butter, one-half teaspoon savory, one-quarter teaspoon sage, one teaspoon salt, dash of pepper and a half cup water. Proceed as in beef olives. SCALLOPED MEAT. Mince fine any cold meat, roast or boiled; season with salt, pepper, sage or other herb; sprinkle bottom of buttered baking dish with bread crumbs, etc., until dish is full; moisten with the gravy, stock or hot water con- taining one large tablespoon butter ; cover with crumbs and bake twentv-five minutes. 163 Meats and Meat Sauces TO CORN TONGUE. Three pints water, one and one-half pints salt, one and one-half cups molasses, one and one-half teaspoon- fuls salt petre. Boil and skim; turn boiling hot over the tongue. It will be ready for use in a week. ONE WAY TO PREPARE BEEF. Three pounds of beef choppea fine, twelve crackers rolled, one cup sweet milk, pepper and salt to taste; mix well together; pack in a buttered tin; put a little butter on top when done; turn upside down and turn juice over it. BEEF ROLL. Chop cold beef and take equal parts of meat and bread crumbs ; mix and season with salt, pepper and onion juice and chopped parsley; bind with an egg; make into a roll; wrap in waxed paper and cook in a hot oven twenty minutes. Serve with tomato sauce. VEAL LOAF. Two pounds raw veal, one pound lean pork; chop fine; put into this one cup sour cream, three eggs, four rolled crackers, one tablespoon salt, one teaspoon pep- per, little nutmeg, juice of one lemon, a teaspoonful oni- on juice; mould into a loaf and bake two hours, and baste with butter and water. Serve cold and cut in ihin slices. «i** VEAL LOAF. Three pounds veal and one-half pound salt pork; chop all together fine; two tablespoons salt, two eggs well beaten, one teacup of rolled crackers, one teacup stale bread crumbs; mix well together (and add if de- sired the juice of one lemon) and a few dashes of celery 164 I Meats and Meat Sauces salt and a pinch of red pepper. Steam one hour and bake one hour. This will make two small loaves or one large one; the butcher can chop the meat together if he is requested to, and can do it better than it can be done at home. 53 VEAL LO.-\F. Three pounds of raw veal chopped fine, two slices of salt pork chopped, two eggs and three teaspoons salt, one teaspoon pepper, two slices of bread crumbs fine, one-half cup of milk or cream, juice of a lemon, one half cup tomato catsup. Mix well and put in a cake tin and bake three hours. BEEF LOAr . Two pounds chopped round of beef, two soda crack- ers rolled, three eggs well beaten, one-quarter cup melt- ed butter, tablespoon Worcestershire sauce, salt and pepper to taste; make in loaf and bake one hour; rolled crackers and bits of butter on top loaf. Good hot or cold. ^8 ME.-\T LOAF. Three pounds round steak, one-half pound pork, chopped fine, two eggs, two soda crackers rolled fine, butter size of an egg; season high. ^4 BEEF LOAF. Two pounds beef chopped fine, butter size of an egg, ten rolled crackers, two eggs, three-quarters cup milk or beef stock, salt, pepper and savory herbs to taste. Bake in a loaf, basting often. 165 Meats and Meat Sauces POT ROAST. Take about four pounds of rump, put in pot without water; let it brown; turn over and brown the other side, then add one-half pint boiling water; stick six or seven cloves in the meat; after half an hour add one can to- matoes, salt and pepper, let cook for four hours; take out and add water to the contents of the pot, and a little flour to make a gravy; pour this over the meat and send at once to the table. 50 TO BOIL AIUTTON. Plunge a leg of mutton into boiling water; this of course will stop the boiling and when the boiling begins after mutton is in the water turn the water ofif, add more boiling water and season the meat; cover closely and boil till done. Boiling in two waters takes away the strong taste. BEEF A 'LA MODE. Lard a rump piece of beef, weighing four pounds, with one and one-half pounds of salt pork; bind a piece of cheesecloth around to keep it in shape; melt two ta- blespoons of butter in a sauce pan, and put in the meat with one carrot, and two onions; brown the meat on all sides for twenty minutes; pour over it one and one-half quarts of stock, one glass of sherry; season with one- half tablespoon salt, one salt spoon pepper and a bunch of sweet herbs. Cover but not too closely and cook slowly but steadily two and one-half hours, then add three bunches of small carrots, and cook one-half hour longer; remove the meat to a bright tin basin, put carrots on end around the meat, strain the gravy and set in a cool place two hours, then turn over the meat. Be careful to pre- 166 Meats and Meat Sauces serve the symmetry of the dish. The next day turn out over a round platter; garnish with parsley. SHEPHERD'S PIE. Chop cold meat fine ; season well with salt and pepper ; make a brown sauce with stock or use the gravy from the roast ; add the meat and turn into baking dish, spread mashed potato over the top to form a crust, prick with a fork, and bake one-half hour. This is a very good luncheon or supper dish. RUSSIAN CUTLETS. Take two pounds of lean mutton chopped fine, add two tablespoonfuls butter, one and one half teaspoonful salt, same of chopped onion, one-quarter teaspoon pep*- per and a pinch of nutmeg; mix thoroughly and divide in portions; press into the shape of cutlets; stick a piece of macaroni into each to look like a bone; dip them in egg well beaten, then bread crumbs ; fry in hot fat a nice brown. 19 CREAMED VEAL WITH MUSHROOMS. Put over to boil three pounds of veal; into this put one onion and a spray of parsley, one carrot and one head of celery. Boil this for three hours and when done take up the meat; when cold cut it into small pieces; strain the broth which should not be more than a quart, and reheat it; heat one quart cream; put over the fire five tablespoons butter, and when this bubbles put in six heaping tablespoons flour; stir in the hot cream and broth; season highly with pepper and salt, a little nut- meg; pour this over the veal and then put in two cans Button mushrooms, from which the juice has been 167 Meats and Meat Sauces drained; put all this into a baking dish, cover with bread crumbs, small pieces of butter, bake thirty minutes. 'iH PILLET OF VEAL WITH OYSTERS. Have a fillet of veal weighing about five pounds ; do not remove the bone, but bind and skewer the fillet into shape; cover with thin slices of salt pork and bake in hot oven allowing twenty-five minutes to a pound; baste fre- quently; about twenty minutes before it is done heat to boiling the liquor from one pint of oysters, and scald the oysters in it, strain the liquor and add it to two table- spoons each of butter and flour, which have been cooked together; stir the same till thick, add the same amount of cream as there was oyster-liquor; remove the bone from the meat, cover the roast, and set in a hot place; scrape the meat from the bone, chop fine and add to th< oysters ; add both to the sauce ; pour into hole made by removing the bone and serve. MINCE MEAT NO. i. Two quarts chopped meat, three quarts tart apples chopped, one and one-half quarts of sugar, one cup mo- lasses, two cups boiled cider (less if very thick), two cups maple syrup, one cup vinegar, one pint of liquor from the boiled meat, two pounds raisins and one pound currants, one pound suet chopped very fine, one table- spoon cinnamon, one-half tablespoon cloves, one small tablespoon allspice, one grated nutmeg, one tablespopn salt, one-half teaspoon pepper. Vinegar in which peaches have been spiced or pickled gives a very nice flavor to the mince meat. Cook all together slowly for about an hour; stirring often to prevent scorching. 168 Meats and Meat Sauces BEEF'S HEART STUFFED. Soak the heart in cold water for two hours and re- move all blood and inner muscle; make a dressing of one and one-half cups bread crumbs, two tablespoons melted butter, one-half teaspoon powdered sage or sav- ory herb, one-half teaspoon salt, pepper, one-half cup cold veal (minced) or chicken; stock or water to moisten the dressing slightly; stuff the heart and tie up well and then sew up tightly in a coarse cloth, if it is to be boiled; if baked, no cloth is required; boil slowly till tender (two and one-half hours or longer), letting water cook nearly away; remove the cloth and make a richly seasoned gravy of the stock to pour over the heart; use one and one-half teaspoons butter in the gravy and thicken with flour; if the heart is baked baste often with melted but- ter and bake in rather quick oven until tender ; serve hot with gravy made from a dripping in the pan sea- soned with butter, salt, pepper or slice thin and eat cold. PORK SAUSAGE. Twelve pounds of lean pork shoulder and loin, one or two pounds of fat side pork, grind and add one-half cup salt, one-half cup sifted sage, six teaspoons black pep- per; set on back stove where it will just warm; mix sea- soning through thoroughly with the hands; fry a tiny pat and add more seasoning, if not seasoned to taste. VENISON (OR BEEF) POT ROAST. Take a nice haunch of venison five or six pounds, season with salt and pepper and sprinkle a little flour over; place in the bottom of an iron kettle, a piece of butter the size of a large walnut; when melted and be- 169 Meats and Meat Sauces ginning to brown a little cut a few slices of onion and fry well; take out the onion and put the meat into the butter in the kettle, turning it on all sides till brown; add if necessary more butter, and when the meat is browned return the onions; add one-half dozen cloves and allspice, little grated nutmeg and one bay leaf, one- half dozen mushrooms, or tablespoon mushroom cat- sup, and enough boiling water to half way cover the meat; cook slowly four hours, or until the meat is ten- der, adding more boiling water from time to time to keep same quantity as at first; serve from a deep, hot platter; make gravy of the juices of the kettle; strain and thicken if necessary; pour over the platter and serve. MEAT BALLS. One cup cold chopped meat and one cup bread crumbs, one tablespoon melted butter, two eggs, mi.x meat and crumbs, season with salt, pepper and a little butter, enough milk to bind all together; have gem pans greased and hot, then fill with the batter; break an egg carefully on top of each; sprinkle over with pepper and salt and a few crumbs, and set in moderately hot oven ten minutes. PRESSED BEEF FROM SHANK. Select a nice shank of beef and iiave the bones well cracked; boil three or four hours until the meat slips from the bones; remove the bones, chop the meat and season well; return to the kettle with the slock, which should be boiled down to a little more than a cupful; mix and heat well together; pour into a greased mould and press; when cold slice thin. This is a very appetizing and economical dish. 170 Meats and Meat Sauces HASHED LIVER. Chop cold fried liver fine and warm in just enough water to moisten slightly, and add butter, salt and pep- per to season highly; serve on tiny triangles of brown buttered toast. SHEEP'S LIVER, HEART AND TONGUE. Boil the liver, heart and tongue of a sheep until ten- der; skin the tongue, and when cold chop all well to- gether and warm with a very little water and a generous seasoning of butter, salt and pepper; the heart should be soaked in cold water for two hours before cooking, so that every particle of blood is removed. ROAST BEEF. Take slices of rare roast beef, three tablespoons but- ter, one teaspoon currant jelly, four tablespoons rich beef stock, salt and pepper to taste; put all ingredients except the meat into the frying pan; when bubbling put in the beef slices; heat thoroughly, and serve hot. MEAT LOAF. One pound beef, one pound of veal, one pound pork, two eggs, one-half cup crumbs, pepper, salt and sage, or any savory herb ; chop meat fine, or have it ground at the butcher's ; add eggs, crumbs and seasoning and bake one and one-half or two hours. HARICOT OF VEAL. Two pounds veal and one cup each carrots and tur- nips diced, one pint peas, three small onions, and divide the veal into chops, removing the bone; fry a rich brown and then add two cups brown sauce, putting in the onions sliced, and carrots and turnips, and cook slowly one hour; add peas and cook one-half hour longer; sea- son to taste with salt and pepper. Serve hot. 171 Meats and Meat Sauces MINCE MEAT. Two and one-half pounds beef chopped very fine, five pounds apples chopped, three pounds of raisins seeded, two pounds of currants, three-quarters of a pound of citron shredded, one nutmeg, two tablespoons cinnamon, one tablespoon salt, two pounds sugar, two quarts sour cider and one pint of good brandy. Mix dry ingredients well; put in a preserving kettle and add the cider till it all comes to a boil; remove from the range; add the brandy and can while hot. TOMATO MEAT PIE. Cover the bottom of a deep baking dish with bread crumbs then put in a layer of cold roast veal chop- ped fine ; next a layer of tomatoes and season with but- ter, salt, pepper and so on until the dish is filled. It will bear lots of seasoning; cover the top with bread crumbs, over this a little milk; bake till rich brown. , 1<> MINCED MUTTON AND EGGS. Chop remnants of cold mutton, season well and add a good cup of warmed gravy; strew crumbs on bottom of a buttered baking dish, pour in the mutton and cover with crumbs, and bake till bubbling hot; then break eggs enough over the top to cover the mince well, scatter bits of butter on the eggs, salt, pepper and soft cracker crumbs over the top and bake till the eggs are set. IRISH STEW. Two pounds beef steak cut in strips one by two inch- es, five potatoes cut into coarse dice, three onions, salt and pepper to taste, two quarts boiling water, one-quar- ter cup washed pearl barley; let the barley soak for an 172 Meats and Meat Sauces hour ill cold water; cover the meat with the boiling wa- ter, add the barley and sliced onion, and simmer gently for two or three hours; stir often so the barley does not stick to the botton of the kettle; add seasoning, a little butter and the potatoes about half an hour before serv- ing. The barley may be omitted and the dumplings used instead. The dumplings must not be put into the stew till it is boiling fast, then cover kettle tightly and boil twenty minutes; take up the stew and thicken the gravy. Dumplings — One and one-half cups flour, one and one-half teaspoons baking powder, one tablesf>oon but- ter, salt and just enough milk to moisten to a stiff dough; drop in kettle in small spoonfuls. BROWN STEW. Cut one pound of beef in small pieces and brown in a hot kettle, with one tablespoon butter, and one of flour; add one carrot sHced thin, two medium sized onions chopped fine, three cloves, three allspice ; salt and pepper to taste ; cover with boiling water and simmer steadily three hours; just before serving add two table- spoons catsup (tomato) and a glass of sherry wine. GRILLED BONE. Make a sauce as follows : One tablespoon butter and one tablespoon minced onion, one half teaspoon of chopped green peppers, six French mushrooms placed in a sauce pan; saute for a few moments; add one-half pint of soup stock, one teaspoonful of Worcestershire sauce, one teaspoon vinegar and a scant teaspoon dry mustard and vinegar together; finish with a little minced parsley, and one-quarter teaspoon salt; cook slowly ten minutes and take a slice of raw roast-beef, place on the 173 Meats and Meat Sauces broiler long enough to heat throiigli; then place on a hot platter and pour the sauce over and serve. This is fine. MEAT JELLY. One quart of clear meat stock; heat this and dissolve a package of gelatine in cold water; pour into the stock and bring it to a boiling point; add one-half pint of vine- gar and sherry each; remove immediately from fire; squeeze through a jelly bag; when cold this may be poured around cold tongue or chicken, or it may be served alone from a mold. MEXICAN STEW. Take meat trimmings and chop fine, one whole pep- per, three whole tomatoes (or one can of sauce); season with black pepper, one-half onion and simmer gently un- til tender; then thicken gravy with flour; if meat is not fat, add butter size of walnut. S'"» STEAK AND KIDNEY PUDDING. One pound flour, one pound steak, one-half pound of beef kidney, six ounces of beef kidney (chopped fine), one teaspoonful salt, one teaspoon pepper; mix flour, suet and a little salt with cold water into a paste; roll out and line a greased pudding basin with it, reserving enough for top; fill with meat kidney and a little fat (all cut small), one gill of water and the stock and seasoning; put on the lid and press edges well together and tic over the basin a pudding cloth that has been wrung out of boiling water and well floured; boil well covered for three hours; turn out and serve on a hot dish; a few nuishrooms (if to be had), are an improvement. 1*) 174 Meats and Meat Sauces "CHICKEN CHOPS." This makes twenty small chops. Meat of one chick- en cut in pieces not too fine, four hard boiled eggs (boiled twenty minutes) chopped rather coarse; make a thick sauce by stirring two tablespoons flour in two ta- blesfKDons hot butter; add grated onion to taste; when smooth add one-half pint cream and one half pint milk, and stir till thick; add chopped egg and chicken and spread about one inch thick on platter; let it stand five or six hours; then form into chops; dip into egg and bread crumbs; cook in hot lard as doughnuts and serve with tomato or tartar sauce. 39 VEAL BIRDS. Take veal steak and remove bone, skin and fat; pound till one-fourth of an inch thick; cut into pieces two and one-half by four inches; chop trimmings fine and a good sized piece of pork chopped with that; add one-half as much fine bread crumbs as you have meat; season highly with salt and pepper, red pepper, lemon juice, citron and parsley; moisten with one egg and a little hot water; spread on each bird nearly to the edge; roll up and pin with tooth-picks; dredge with flour; salt and pepper; cook in oven slowly in hot butter until a golden brown, then half cover with cream and simmer three-quarters of an hour; pour dressing over birds; garnish with parsley; these can be cooked on top of stove if you wish. Three pounds of steak cut a little over one- quarter inch thick makes nineteen birds. 39 CHICKEN PATTIES. Mince cold chicken, whether boiled or roasted; sea- son with pepper and salt and parsley and onions ; moist- 175 Meats and Meat Sauces en with chicken gravy or cream and a little butter; fill scalloped shells lined with pastry and sprinkle bread crumbs over the top; put two or three bits of butter on top and bake brown; serve with the bacon. THE PROPER RELISHES TO ACCOMPANY MEATS. Roast Beef Grated Horseradish Roast Mutton Currant Jelly Roast Lamb Mint Sauce Roast Pork Apple Sauce Boiled Mutton Caper Sauce Boiled Chicken Bread or Egg Sauce Roast Turkey Cranberry Sauce Boiled Turkey Oyster Sauce Venison, Wild Duck or Game Currant Jelly Sauce Boiled Fish Drawn Butter or Caper Sauce Boiled or Baked Fish P'ish or Cream Sauce Roast Goose Apple Sauce Broiled Fresh Mackerel Stewed Gooseberries Broiled Shad Boiled Rice and Salad Fresh Salmon Green Peas and Cream Sauce Beefsteaks or Warmed-over Meals Brown Sauce Broiled Steaks and Chops Tomato Sauce Small Roast Birds Bread Sauce Veal Cutlets and Fillets, etc Mushroom Sauce Poultry and Boiled Fisii Oyster Sauce Salt Fish Maitre d'Hotel Sauce EGG SAUCE. One cup cream sauce or drawn butter, three hard boiled eggs; chop whites fine and add to sauce; grate yolks over sauce, or the yolks may be chopped by them- selves, or rubbed through a sieve. 176 Meats and Meat Sauces DRAWN BUTTER. Three tablespoons butter, one heaping tablespoon flour, one-half teaspoon salt and one cup boiling water; place a bowl in warm water, rub flour, salt and butter to a smooth paste in the bowl; add the boiling water slowly stirring every moment; when smooth beat for a moment wth the egg beater and remove at once from the fire. CURRANT JELLY SAUCE. Two tablespoons butter, one small onion, chopped; one tablespoon flour, one celery leaf, one cup stock; four tablespoons currant jelly; fry onion light brown in the butter; stir in the flour, browning slightly; add celery, and then the stock, and simmer twenty minutes; strain, reheat and add jelly and stir until dissolved. BROILED MUSHROOMS. Take the large, fat mushrooms and with a knife re- move as much of the outside skin as you can without breaking them, then lay them on a double wire broiler, well greased, to prevent them from sticking; place on fire and broil first on one side and then on the other, a few minutes will broil them ; lay on a hot dish and pour melted butter liberally over them. They are nice se'ved on buttered toast. 17 STEWED MUSHROOMS. Put in a saucepan, season nicely with pepper and salt, add a spoonful of butter and a spoonful or two of gravy from roast meat, or the same quantity of rich cream; shake them about over the fire, and as soon as they boil they will be done. 177 Meats and Meat Sauces CAPER SAUCE. One cup drawn butter, one large tablespoon coarsely chopped capers, one teaspoon juice from the bottled ca- pers ; let it just simmer, and serve. NASTURTIUM SAUCE. Make sauce as caper sauce, using green nasturtium seeds instead of capers, and chop finer than capers. HORSERADISH SAUCE. Scrape the roots carefully and grate fine; to one cup grated horseradish add one-third cup sharp vinegar. HORSERADISH CREAM SAUCE. One cup whipped cream (whipped stiff), one-half cup prepared horseradish, as in No. i; this is a delicious sauce, and more delicate than when prepared only with vinegar. FLAVORED VINEGARS. Use the green herbs when in blossom ; wash the leaves carefully to free from grit; crush or cut the leaves coarsely and add to good sharp vinegar; let stand twelve days and strain off into bottles, ready-for-use. Mint, thyme, sage, tarragon, sweet majoram or any savory herb that may be used; the vinegar thus prepared is very nice used in many recipes when a delicate flavor of anj' herb is desired, in salad dressing, sauces, etc. TOMATO SAUCE. Tw'O tablespoons butter, two tablespoons flour; warm butter in frying pan, adding slowly the flour; to one quart of canned tomatoes, five or six cloves, w-ith a large slice of onion; cook a few minutes, and when flour and butter seem brown and smooth, stir in the tomatoes; 178 Meats and Meat Sauces cook three minutes; salt and pepper to taste; put through a sieve fine enough to keep seed from passing through. Good with fish or macaroni. TOMATO SAUCE. Cook together one tablespoon each of butter browned and flour; when it bubbles, add one-half pint of tomatoes strained to remove seeds, one teaspoon of onion juice, one-half teaspoon sugar; salt and pepper to taste. MINT SAUCE FOR ROAST LAMB. Two tablespoons of green mint, chopped fine, and measure after chopping; one tablespoon powdered sugar, one-half cup of vinegar (good); mix well and stand in a cool place fifteen minutes before serving. MINT SAUCE. Take fresh spearmint leaves, strip from stems and wash carefully, and chop very fine; four tablespoons chopped mint, one tablespoon granulated sugar, one- quarter teaspoon salt; mix and rub well together, and add slowly five tablespoon fuls vinegar; make some time before using, that the flavor of the mint may be ex- tracted. SAUCE FOR BOILED VEAL. Three or four onions minced fine, two tablespoons stewed tomatoes, butler size of an egg, teaspoonful chopped parsley; put these on the range with one-half pint of hot water and let them stew while the veal is boiling; thicken with one tablespoonful browned flour; add one-half glass of wine and strain over steak and serve. ***» TARTAR SAUCE. Chop three olives, one gherkin, a tablespoon of ca- 179 Meats and Meat Sauces pers; add them to one-half pint of Mayonnaise dressing; then with a tablespoon of Tarragon vinegar; serve with cold meats or fish. 86 TARTAR SAUCE. To one-half pint of mayonnaise, add one scant tea- spoon of dry mustard, rubbed smooth with a little may- onnaise, one tablespoonful chopped parsley, one tea- spoonful cucumber pickles chopped fine, and a few drops of onion juice. 86 TOMATO SAUCE. One and one-quarter cups tomatoes, one and one- half tablespoon chopped onion, one-half teaspoon salt, one-half teaspoon chopped parsley, one-half teaspoon white sugar, two dashes red pepper, five whole cloves, five whole allspice, five pepper corns, one tablespoon butter, one and one-half tablespoons flour; cook all ex- cept butter and flour together until tomatoes are soft; rub through a sieve and add it to the flour, which has been browned and cooked with the flour; stir until it boils and is smooth; strain again and serve. BREAD SAUCE. One-half cup fine bread crumbs, two tablespoons chopped onion, one pint milk and one tablespoon butter, one-half teaspoon salt, dash of white pepper; cook onion in milk until soft ; pour over crumbs and let stand for half an hour; rub through a sieve; reheat with butter and salt and pepper; strain over bread and sprinkle over the sauce one-half cup coarse bread crumbs browned in one tablespoon butter in frying pan. BROWN SAUCE. One tablespoon butter; brown well; one tablespoon flour stirred into the butter, one-half pint brown stock, one tablespoon sherry wine; when flour and butter are 180 Meats and Meat Sauces well blended, add the stock and stir well; then add the sherry and serve. BROWN SAUCE. One onion chopped fine, one tablespoon butter, one tablespoon flour, one cup rich brown gravy from roast meat, salt and pepper and a tiny bit mustard; fry onion brown in butter; then proceed as in sauce No. i, strain and rub through sieve before serving. WHITE SAUCE. One tablespoon butter, one tablespoon flour, one cup cream or very rich milk, one-half teaspoon salt, a very little white pepper; melt butter and stir in flour; without browning add cream, stirring constantly; season and serve at once. anCHOVY SAUCE. ' To butter sauce stir in eight tablespoons of essence of anchovy and one-half of lemon juice. 17 SOME HINTS ABOUT MEAT SAUCES. Mushroom sauce or powder is a delightful addition to sauces, also a dash of curry powder, mushrooms, wal- nut, or tomato catsup, a few chopped oysters, lemon juice and paprika, chopped pickles and pickled walnuts are all suitable for brown sauce ; pork chops or mutton call for caper sauce; cucumber, onion, horseradish, are all favorite meat sauces, hot or cold. When vinegar is added to a boiled sauce, heat butter with vinegar and pour in gradually, beat rapidly until it is smooth ; if an uncooked sauce curdles on adding vinegar, then beat again till smooth. In adding flour to gravies, always use a flour dredger and there will be no lumps in the gravy. Some housekeepers vary the flavor of potato salad by boiling the potatoes for it in stock, or, if it is more convenient, in the soup kettle. 181 Pastry A "DANDY" APPLE PIE. One pint of flour and one teaspoon salt, one table- spoonful of lard and two of butter, six tablespoonfuls of ice water, five good sized tart apples, one and one-half cups sugar, butter the size of walnut, one-half cup water and either cinnamon, nutmeg or allspice to suit the taste; put flour, salt, lard and butter into a chopping bowl and chop until the lard and butter are like small sized peas; then add the water without mixing; turn out on the board and roll and fold over; continue to do so until the crust is smooth; then line the pie-tin and fill with sliced apples and spice ; do not put on a particle of sugar; then the upper crust with a slit cut in it; bake; put on the fire the sugar, water and butter; boil fifteen minutes or until it thickens; tlien pour through the slit you have made in the pie before it was baked ; this sweetens the pie; the crust is not soggy, and the juice does not run out in the oven while baking as in the old way. 03 APPLE LEMON PIE. Two tart apples chopped fine, two eggs beaten, juice of two lemons, grated rind of one, a pinch of salt; bake between two crusts. APPLE PIE. Roll the paste and cover the plate, cutting away the edges carefully with a knife; pare and slice thin the ap- ples and place evenly in the crust; sprinkle generously with sugar if the apples arc tart; flavor with nutmeg or cinnamon to taste, putting three or four pieces of butter the size of a pea on top; a tablespoon or two of cold water unless apples are very juicy; roll crust thin and cover, pressing the edges closely and trim oH; prick or I 182 Pastry '^J cut a few openings in crust to allow the air to escape; bake one-half hour or till apples are thoroughly cooked, and crust a delicate brown. 87 RASPBERRY PIE. Line a shallow pudding dish, or deep plate with the crust, fill with berries and cover with a thin crust, making incisions for the escaping steam; bake till the crusts are a delicate brown. RASPBERRY PIE. Line a shallow pudding dish, or deep plate with pie crust and fill with berries; a cup of granulated sugar, mixed with one tablespoonful of flour; cover with a tol- erably thick sheet of crust; make several incisions for the escaping steam ; bake until crusts are a delicate brown; serve cool. LEMON PIE. Line a pie dish with crust and bake a nice brown; take one cup sugar, one tablespoon butter, yolk two eggs, juice and rind of lemon; rub together; place on stove, and add one cup boiling water; when it comes to a boil, stir in three tablespoonfuls flour dissolved in cold water; when it is thoroughly cooked, place in crust and make a meringue of the whites; put on top and set in oven to brown; one pie. 1** LEMON PIE. One cup sugar, one teaspoon butter, two eggs, re- serving whites for frosting, one lemon, juice and grated rind, one and one-half cups hot water, two good slices bread grated, rejecting the crust; when pie is baked frost with the beaten and sweetened whites and return to oven to brown. 183 Pastry CREAM PIE. One and one-half pints of milk or cream, piece of but- ter size of an egg, yolks of four eggs, two heaping tea- spoonfuls flour and corn starch mixed; sweeten to taste and cook well and flavor with vanilla; bake the crust and then pour in the custard; beat the whites of the eggs with a little sugar and flavoring to taste; spread over the pie and brown in the oven; this will make custard for two pies. iJl LEMON PIE. One cup hot water, thickened with one tablespoon corn starch; add butter size of a walnut, the yollfs of two eggs and one cup sugar, grated rind and juice of one lemon; let it boil till it thickens and have a crust baked ; fill with the mixture and cover with a meringue made from the whites of two eggs, two tablespoons sugar; return to the oven and brown. CREAM PIE. Two eggs and one-half cup sugar beaten together, and one and one-half pints of milk boiled with two table- spoons corn starch; pinch of salt and add eggs and sugar; all come to a boil; bake crust and pour in and harden in oven; lastly spread with whipped cream sweetened to taste with powdered sugar; flavor pie with vanilla. ^»4: CUSTARD PIE. One pint rich milk, three tablespoonfuls sugar; put these on the range and heat to boiling; then remove from the fire and stir in with a Dover egg beater, three well beaten eggs; have a tin lined with crust and flavor the custard to taste; nutmeg seams to me the only prop- / 1S4 Pastry er flavoring for baked custards; turn into the crust and bake in a moderate oven. PUMPKIN PIE. One cup of stewed pumpkin, two cups milk and two eggs well beaten, two large tablespoons sugar, one tea- spoonful ginger, one teaspoonful of cinnamon, a pinch of salt. PUMPKIN PIE. Eight tablespoons pumpkin, one cup sugar, two eggs or one will do, one cup milk, one tablespoon molasses, one teaspoon each of cloves, cinnamon and ginger, one pinch salt; stir all together and set in a pan over a dish of hot water until it thickens, then fill the crusts and bake in a moderate oven. ^^ PUMPKIN PIE. One and one-half cups sifted pumpkin, one cup milk, one-half cup sugar, one teaspoon cinnamon, one-half tea- spoon ginger, one-half teaspoon allspice, one-quarter teaspoon cloves, one-quarter teaspoon salt, one egg, one tablespoon molasses if desired; heat over boiling water until it thickens; fill crusts and bake in a moderate oven. PUMPKIN PIE. Three-quarters of a cup of pumpkin, one cup milk, one egg, scant teaspoon each of ginger and cinnamon, one-quarter of a cup of sugar, generous measure; beat the egg light and add the spices to the sugar, till well mixed ; stir into the beaten egg ; add this to the pump- kin; then stir into the milk which must be scalding hot; bake immediately. 185 Pastry COCOANUT PIE. Three eggs well beaten, reserving two whiles for frosting, four tablespoons sugar and one cup cocoanut, enough hot milk to fill pie; after baking cover with whites well beaten, with two tablespoons sugar; return to the oven and brown. 1-i CHOCOLATE PIE. Make a crust and bake it before filling is put in; prick the crust well with a fork, both sides and bottom, to keep it from rising in air bubbles. Filling. — One pint milk or water, two yolks, one large teaspoon corn starch, four tablespoons grated chocolate, six tablespoons sugar; boil until thick and pour into the crust; make meringue with the whites and bake until browned. CHESS PIE. Yolks of four eggs, one cup sugar and one-half cup butter, one cup of cream or rich milk, two tablespoons flour, one cup of preserves; flavor with vanilla and any kind preserves can be used. iJ* SCOTCH PIE. Slice tart apples into a pie plate, cover with a top crust and bake until apples are soft; when done turn bottom side up and eat very hot with butter and sugar on the apple. LEMON PIE. Four tablespoonfuls lemon juice, quarter cup flour; fill the cup with milk and mix it smooth; three-fourths cup sugar, two eggs; beat eggs light; add the sugar and the mixed flour and milk; lastly the lemon juice; put over the fire and cook until like custard. 1 186 Pastry PIE CRUST FOR ONE PIE. One large cup flour, one-half cup shortening (lard and butter mixed) rubbed through the hands into the flour, a little salt and wet with ice-cold water to make the dough just so it can be handled; flour the board or what is better a marble slab; divide the crust in two parts and cover the plate, reserving the rest for upper crust. Tliis is a plain crust and just enough for one pie. Especially good for fruit pies. CHOCOLATE PIE. Boil one pint milk and add three teaspoons corn starch; dissolve in a little milk, one cup sugar, three tablespoons melted chocolate, butter the size of a wal- nut, yolks of three eggs, flavor with vanilla; line plate with the crust and pour in the mixture; bake twenty minutes and make frosting of whites of two eggs, two tablespoons sugar. COCOANUT PIE. One fresh grated cocoanut, one well beaten egg, one- half cup sugar, one cup milk, one pinch salt; bake a deli- cate brown. This pie has no upper crust and is made without meringue. CREAM PIE. Two tablespoons corn starch and three of water stirred smooth ; pour over it one pint boiling water and add one cup sugar and boil all together, adding the white of one egg beaten stiff; a pinch of salt, vanilla flavoring; line plate with crust and bake, when cold fill with the cream and cover with a white icing. 187 Pastry PASTRY MADE WITH EGG. To one egg beaten lightly, a tablespoon melted but- ter, pinch salt; knead in with fingers enough flour to make a soft smooth dough that can be kneaded without more flour or sticking to the board; egg paste can be rolled very thin, it being elastic. APPLE CUSTARD PIE. Line plate with crust, slice thin nice tart juicy apples and half fill plate; pour over them a custard and bake till apples are cooked. RELIABLE PIE CRUST. One cup butter, one cup lard, five cups flour, one cup of water; cut the shortening into the flour till it is like meal; add the water mixing quickly; this is crust enough for four pies. Baking fruit pies slowly prevents the juice from run- ning out. HUCKLEBERRY PIE. Take two cups huckleberries and one-half cup cur- rants mixed, one cup granulated sugar, one tablespoon flour and mix with the berries ; line a deep pie plate with rich crust ; put in the fruit, and a small pinch salt ; cover with thin sheets crust, making incessions for steam to escape; bake until well browned. HUBBARD SQUASH PIE. Mix well one cupful of steamed and sifted squash, with one cup milk, one cup sugar and one even table- spoon ginger, one teaspoon cinnamon, one-half tcaspoon- ful salt, two eggs, beaten lightly ; nutmeg may be served in place of cinnamon, and ginger. 188 Pastry PIE PLANT PIE. Wash and skin the pie plant, and cut in inch length pieces, put in granite pan and cover with cold water, and heat to boiling and drain off the water, to two cups pie plant add one cup sugar, a tablespoon flour mixed and nne the plate with paste, put in the pie plant and cover with thin crust with slashes for steam to escape, and keep the juice from running out, while cooking; bake till crust is delicate brown. CRANBERRY PIE. To one quart berries, one and one-half cups sugar, one-half cup water and cook fifteen minutes; line plate with rich crust ; cut strips. CREAM PIE. One pint cream and one tablespoon flour, three- quarters cup sugar ; mix and boil all together ; season with a very little nutmeg; bake the crust, and let it cool be- fore filling. CRANBERRY PIE. To one quart berries, one and one-half cups sugar, one-half cup water; and cook fifteen minutes; line plate with rich crust; cut strips of crust rolled thin with jagger one-half inch wide; and make a lattice work across the top ; bake quickly without scorching. LEMON PIE. Two good sized lemons, two small cups of sugar, four yolks well beaten eggs, four tablespoons cornstarch, two cups boiling water ; boil all together until it thickens, then pour into crusts which have been previously baked ; spread the beaten and sweetened whites on top ; set in oven until nicely browned ; this will make two pies. 189 Pastry LEMON PIE. One cup sugar, two tablespoons flour in sugar, juice and grated rind of one lemon, one cup boiling water; let boil and when partially cool, stir in beaten yolks of three eggs; beat the whites of eggs stiff and add for frosting. HUCKLEBERRY PIE. Take two cups huckleberries and one-half cup cur- rants mixed, one cup granulated sugar, one tablespoon flour and mix with the berries, line a deep pie plate with rich crust, put in the fruit, and a small pinch salt, cover with thin sheets crust, making incisions for steam to escape, bake until well browned. HUBBARD SQUASH PIE. Mix well one cupful of steamed and sifted squash, with one cup milk, one cup sugar and one even table- spoon ginger, one teaspoon cinnamon, one-half tea- spoonful salt, two eggs beaten lightly, nutmeg may be served in place of cinnamon and ginger. PIE PLANT PIE. Wash and skin the pic plant, and cut in inch length pieces, put in granite pan and cover with cold water and heat to boiling and ilrain off the water; to two cups pie plant add one cup sugar, a tal)lcspoon flour mixed and line the plate with paste, put in the pie plant and cover with thin crust witli slashes for steam to escape, and keep the juice from running out while cooking, bake till crust is delicate brown. 190 Pastry CREAM PIE. One pint cream and one tablespoon flour, three quar- ters cup sugar, mix and boil all togetlier, season with a very Httle nutmeg, bake the crust, and let it cool before filling. CRANBERRY PIE. To one quart berries, one and one-half cups sugar, one-half cup water, and cook fifteen minutes, line plate with rich crust, cut strips of crust rolled thin, cut with jagger one-half inch wide, and make a lattice work across the top, bake quickly without scorching. LEMON PIE. Two good-sized lemons, two small cups of sugar, four yolks well beaten eggs, four tablespoons corn- starch, two cups boiling water, boil altogether until it thickens, then pour into crusts which have been previ- ously baked, spread the beaten and sweetened whites on top, set in oven until nicely browned, this will make two pies. LEMON PIE. One cup sugar, two tablespoons f^our in sugar, juice and grated rind of one lemon, one cup boiling water, let boil and when partially cool stir in beaten yolks of three eggs, beat the whites of eggs stifif and add for frosting. S^ 191 Potatoes POTATOES IN JACKETS. Choose smooth potatoes and wash well; cut a tiny end off to make them mealy; boil until tender; drain and set on back of range a few minutes with towel over them to steam dry. POTATOES BOILED WITH CREAM. New potatoes are best cooked this way, but old pota- toes may be cut small and used instead; a good way to cook old potatoes in the spring when they become wilt- ed. Boil until tender, drain, season with salt and a good piece of butter; pour milk into the kettle and stir care- fully, till it comes to a boil; do not break the potatoes. CREAMED POTATOES. Dice cold boiled potatoes, sprinkle with salt, make cream dressing of one pint milk and one-half cup cream, two tablespoons butter and two tablespoons flour; cook till smooth in double boiler; butter baking dish and put in a layer of potatoes; cover with dressing, then pota- toes, etc., with cream on top; bake until spots of brown appear on top. WARMED POTATOES IN CREAM. Cut in cubes or slice cold potatoes, sprinkle well with salt and a little pepper; put in spider with milk enough to cover generously; add a good tablespoonful of butter, and when the milk is ready to boil, sprinkle in slowly enough dry flour to thicken the milk to the consistency of thick cream ; let all boil up well to cook the flour thoroughly, and serve. Potatoes warmed in this way are delicious; there should be a generous quantity of the cream. 192 Potatoes STEWED POTATOES. Two good sized potatoes pared and diced, cover with boiling water and boil five minutes; drain; turn into double boiler with one pint milk; cover and cook ten minutes; thicken with one tablespoonful of flour; add salt, butter and pepper. LYONNAISE POTATOES. One small onion finely chopped; brown in a sauce- pan with a large lump of butter; when the onion begins to brown add slices of cold boiled potatoes; season with salt and pepper; stir very carefully about five minutes, but do not brown ; a spoonful of chopped parsley may be added if hked. HASHED BROWN POTATOES. Chop three fine cold boiled potatoes, season highly with salt and pepper; put one tablespoon butter in fry- ing pan, pouring potatoes in and placing them on bottom of the pan; put on back of stove where they will cook slowly, turning around so that they may brown evenly, but do not stir them; when well crusted on the bottom, roll carefully like an omelet, and turn out flat on hot platter. BROWN POTATO HASH. Chop and season cold potatoes; melt tablespoon but- ter in spider; put in potatoes to a depth of three-quarters of an inch; fry a rich brown, but do not stir; when rich brown, fold as for omelet. SCALLOPED POTATOES. Pare and slice potatoes enough for a medium sized baking dish; rub together two tablespoons flour and 193 Potatoes butter size of an egg; pour over this slowly one quart liot milk ; return to boiler and stir over a moderate fire till thick as cream; pour this over the salted potatoes in the baking dish; set in the oven and bake slowlj' till done, and brown several slices of breakfast bacon on top; this adds much to the dish. 22 BROWNED NEW POTATOES. Take the tiny potatoes that are too small to boil, scrape or pare and put in biscuit tin in which has been melted a good tablespoon butter, and one of roast meat dVippings; sprinkle well with salt and pepper, and bake, stirring often, until well browned and tender. Old po- tatoes can be cut small and prepared the same way but are not so good. POTATOES FRIED WHOLE. Peel rather slim potatoes, boil about ten minutes in salted water; remove from the water and wipe dry; roll in beaten egg and cracker crumbs, and fry till tender in deep fat. Very small potatoes may be cooked in the boiling fat alone, and the egg and crumbs may be omit- ted. Be sure each potato is wiped dry before putting into the frying kettle; drain a few minutes on brown pa- per before serving. FRIED RAW POTATOES. Peel medium sized potatoes and slice across very thin. Have a tablespoon each of butter and sweet lard, or drippings hot in the frying pan; add the sliced pota- toes, sprinkling with salt and pepper; cover tightly to keep in the steam. Do not cook too fast as they burn quickly; stir carefully so as not to break the slices; when 194 Potatoes nearly tender remove the lid and let them fry a light brown ; serve very hot. BROWNED POTATOES WITH ROAST. Choose potatoes the same size, pare and put in a pan, in which beef is roasting, turn several times until uniformly brown; serve on the same platter around the roast. MASHED POTATOES. Boil potatoes of uniform size, until very tender but not mushy; drain and return to the fire, and stir a min- ute until they steam out dry, then mash thoroughly leav- ing no lumps; season with a large piece of butter and salt, pour in milk and beat briskly until smooth; pile on dish, dot with butter; sprinkle pepper over it. MASHED POTATO WITH ONION. Chop very fine one small onion, and add to mashed potato just as it is ready to dish; let the onion cook with the potato about three minutes beating it well. This is a very appetizing way of serving potato to one who likes the onion flavor. WARMED MASHED POTATOES. When the potato is set away to cool pack it down hard in a bread pan; when very cold turn out the mold and cut thick slices of the potato, and fry brown in fry- ing pan in hot butter and drippings; turn carefully with pan-cake turner, when one side is browned. A quick and appetizing way to warm potatoes. POTATO PATS. Form cold mashed potatoes into pats, using flour to prevent sticking to the hands, brush with beaten egg 195 Potatoes and set on buttered pan to brown in oven, or fry in spi- der till brown on both sides. SCALLOPED POTATOES. Slice raw potatoes very thin, arrange in a buttered baking dish in layers, sprinkle with salt, pepper, and a tiny bit of dry flour ; when the dish is full pour enough hot milk over to just cover well (if the dish is too full the milk will run over when it begins to bake) ; bake slowly, try with a fork and when soft lift the crust that has formed in two or three places, insert a piece of but- ter in each place, let the dish remain in the oven for a few minutes longer, for the butter to melt through well, and serve with folded napkin around the dish. The but- ter can be put in with the other seasoning, but is more apt to curdle the milk. SCALLOPED POTATOES NO. 2. Two tablespoons butter, two tablespoons flour, one pint milk, one teaspoon salt and a little black pepper; melt butter in sauce pan, stir in the flour until smooth, add salt and pepper; pare and slice thin four raw or cold boiled or baked potatoes, arrange in layers in a buttered baking dish; sauce, potatoes, with sauce on top, salt each layer of potatoes slightly, dust crumbs over the top and bake in the oven; if cooked potatoes are used half an hour will be sufficient, but if raw ones are used, bake slowly until a fork will penetrate the bottom layer eas- iiy. SARATOGA CHIPS. Pare and cut into wafer like slices with a slaw cutter, let stand in ice water to harden the slices for about an hour; wipe a handful of the slices dry with a napkin, scp- 196 Potatoes arate the slices and drop a few at a time into boiling lard; keep them moving so that the slices do not stick to- gether, fry a light brown, remove with wire spoon shak- ing off all the fat possible, dry on brown paper, sprinkle with fine salt. SARATOGA POTATOES. Peel and slice very thin, drain and dry in a cloth; have lard boiling; be sure to have enough lard to cover them well, and drop in a few at a time; salt as you take out and lay on blotting paper, to absorb the grease. BROWNED WARM POTATOES. Cut cold boiled or baked potatoes in thick length- wise slices, put in frying pan containing equal quantities of butter and drippings which have been heated bub- bling hot, lay in the slices carefully, sprinkle well with salt and pepper, put a tiny piece of butter or dripping on each slice, just before it is ready to turn; fry brown on both sides, turning each piece carefully; serve on a small hot platter. PYRAMIDS OF POTATOES. Well wash and peel two pounds of potatoes, put them in a stew pan with sufificient water to cover them, add a little salt and let them boil until tender, then strain of? the water and add one ounce of butter, a little milk and one egg, well whisk them together, then pile in a pyra- mid on a dish, place in a very hot oven to brown the sur- face. POTATO RIBBONS. Chop and peel potatoes very carefully cutting away all specks; pare them as you would an apple, round and round very thinly; place them in a frying basket and 197 Potatoes boil in deep fat for about six minutes; sprinkle with salt and serve in a pyramid on a napkin. STUFFED POTATOES. Choose large smooth potatoes of uniform size; bake till mealy, remove from oven, cut off a small end of each, remove the potato carefully, so as not to break the skins; put all the potato scraped out into a bowl, mash thor- oughly, season well with butter, salt and a very little cream, re-stuff the potato shells, and return to the oven to heat through. 89 POTATO PUFF. One cup mashed potato, one tablespoon melted but- ter, one well beaten egg, one-half cup milk, pinch salt; bake in buttered pan in quick oven. 8!) POTATO AND FISH TURBOT. Place a layer of mashed potato (cold or hot) in a buttered baking dish, then a layer of cold flaked fish, alternate until dish is full, seasoning each layer if need- ed, pour a good white sauce over all, put a layer of crumbs on top and bake brown. Cold roast meat or steak can be chopped fine and used instead of the fish, substituting gravy or stock for the white sauce if de- sired. 89 POTATO BALLS. Form hot mashed potatoes into balls, about size of an egg, butter a baking tin well, set the balls on it so they do not touch, brush with beaten egg, and brown in the oven; when done lift each with a pan-cake turner to a hot platter. '*5 RICED POTATOES. Boil potatoes and press through a vegetable press, 198 Potatoes into a dish in which they are to be served, sprinkle a Ht- tle salt on each potato as it is put into the press. Drawn butter is very nice to serve with riced potatoes. BAKED POTATO HASH. Chop cold potatoes fine, season with salt and pepper, put in buttered baking dish with generous bits of butter, sprinkled well through; pour on enough hot milk to nearly cover, dust crumbs over the top and bake a light brown. FRICASSEE OF POTATO. (Castle Hill.) One quart cold, lightly boiled potato, minced or sliced thin ; stew in one-third pint rich thick cream ; butter size of half an egg; salt and pepper to taste; the success of this dish depends largely on the te.xture and flavor of the potato; a firm not mealy potato is best. 112 POTATO NUTS. Pare raw potatoes and cut into balls with a vegetable cutter, drop them into cold water a few moments, drain and drop them into salted boiling water for five minutes; skim them out and dry them and put them into a hot spi- der, with plenty of butter, shake them around well, then place in a hot oven to brown, or cook them in deep lard; serve hot. A DAINTY WAY TO PREPARE MASHED PO- TATOES. When mashed and seasoned and stirred till very light, press them through a colander, or sifter, into the dish from which they are to be served. They resemble ver- micelli, and make a very pretty dish and must be served very hot; an excellent accompaniment to game or roasts. 199 Potatoes AN EXCELLENT WAY TO BAKE POTATOES. Put them into boijingf water and boil fifteen minutes, then bake in hot oven till dark brown ; good to cook in summer as they require not more than half the time to bake. A GOOD WAY TO COOK OLD POTATOES. Peel and boil in water with a little salt, when thor- oughly cooked remove from the kettle, do not break them, and dip into beaten egg and cracker crumbs, or dry bread crumbs, and fry in deep fat. SWEET POTATOES. Sweet potatoes may be baked or boiled in their skins, the same as Irish potatoes, cold sweet potatoes may be sliced and fried a light brown in hot drippings. SWEET POTATOES ROASTED WITH MEAT. Pare potatoes and place in the baking pan, with the meat, sprinkle a little salt and pepper over them, before they are put into the pan; baste often until baked soft, serve on the platter with meat. SOUTHERN SWEET POTATOES. Boil the sweet potatoes until done, peel and cut in slices about a quarter of an inch thick, put in baking dish or porcelain pan a layer of the potatoes then butter and granulated sugar, then a layer of potatoes, butter and sugar, and so on till dish is full; have the last layer butter and sugar and bake slowly twenty-five or thirty- five minutes. Very nice. 11 SWEET POTATO CROQUETTES. Take bits of cold chicken and chop fine, mix witli 200 Potatoes mashed potato, moisten with gravy if you have any, if not use melted butter, dip in beaten egg and cracker crumbs, fry in wire basket in deep fat. SWEET POTATO TOAST. Boil and mash sweet potatoes; one cup potatoes, two tablespoons sugar, one teaspoon butter, three-quarters cup milk and one ef:;g, season with salt and mix to the consistency of paste; cut wheat bread into thin slices, and butter them and place in a buttered pan, spread them with the potato, spread one-half inch thick, sprinkle with sugar and cinnamon; bake in a hot oven about thirty minutes. SWEET POTATO CODFISH BALLS. Four sweet potatoes and boil and mash, three table- spoons butter, four teaspoons of shredded codfish, form into pats and fry in butter. SCALLOPED SWEET POTATOES. Boil six sweet potatoes, slice thin, cover the bottom of the dish with a layer of potatoes, season with salt and pepper and small pieces of butter, add a layer of oysters and bread crumbs, then potatoes alternately till dish is full, then pour over the oyster liquor and bake twenty- five minutes. SWEET POTATOES SOUTHERN STYLE. Choose medium sized potatoes and pare and parboil them ten minutes, cut lengthwise in halves, or slice rath- er thick, and lay in well buttered baking pan, butter them well and baste with a syrup of sugar and water; bake in rather hot oven and baste often with the syrup as they brown. They should be almost transparent or candied, and tender and well browned when done. This is the favorite way of cooking them in the South. 201 Potatoes POTATOES IN CREAM. Take one pint of cold boiled potatoes and chop them fine and season with salt and pepper, one cupful of cream and a full tablespoon butter ; put all in the sauce-pan and cook gently, shaking them from time to time and serve ^°^- POTATOES. One cupful of mashed potatoes and one-half table- spoon cream, the beaten yolk of one egg; stir over the fire till thoroughly mixed and remove from the fire ; whip the white of the tgg to a stiff froth and drop spoonful into a greased pan and bake a very delicate brown. POTATO STRAWS. Prepare raw potatoes by cutting into very thin strips, not much larger than matches, then into cold water with a little salt, then turn off the water and drain on a napkin ; fry in deep lard and drain on brown paper, for a moment before serving. POTATO RISSOLES. Boil and mash and season with salt and pepper, small bit of butter and have ready a small bit of parsley (chopped), make potato into small balls, dip them into beaten egg, and crumbs and fry in hot fat, two or three minutes ; a little ham or tongue chopped fine, with a bit of onion, makes a nice lunch dish. POTATOES IN CREAM. Take one pint of cold boiled potatoes and chop them fine and season with salt and pepper, one cupful of cream and a full tablespoon butter, put all in the sauce- pan and cook gently, shaking them from time to time and serve hot. 202 Potatoes POTATOES. One cupful of mashed potatoes and one-half table- spoon cream, the beaten yolk of one egg, stir over the fire till thoroughly mixed and remove from the fire, whip the white of the egg to a stiff froth and drop spoonful into a greased pan and bake a very delicate brown. POTATO STRAWS. Prepare raw potatoes by cutting into very thin strips, not much larger than matches, put them into cold water with a little salt, then turn off the water and drain on a napkin, fry in deep lard and drain on brown paper for a moment before serving-. POTATO RISSOLES. Boil and mash and season with salt and pepper small bits of butter and have ready a small bit of parsley (chopped), make potato into small balls, dip them into beaten egg and crumbs and fry in hot fat two or three minutes, a little ham or tongue chopped fine, with a bit of onion makes a nice lunch dish. 0^ 203 Puddings and Pudding Sauces ENGLISH PLUM PUDDING. One-half pound suet, chopped fine, two cups seedless raisins, one cup currants and one half cup citron, grated rind of an orange, one cup sugar, mix thoroughly with the rind, then add one-half pound stale bread, crumbed, three-fourths teaspoon cinnamon, one-fourth teaspoon of cloves, one-third teaspoon mace; when well mixed add the well beaten yolks of three eggs, one-half cup milk; lastly the well beaten whites of the eggs; steam six hours; serve with wine sauce or fairy butter. MALVERN PUDDING. Line pudding basin with thin slices of bread, fill with stewed fruit of any kind that may be in season, taking care to have plenty of juice to soak into the bread, and make stick well together (it is best to put fruit in while hot), cover with more slices of bread, and then put plate with a weight on it and let it stand till next day; serve with cream or custard; a mixture of fruit may be used instead of all one kind. '^^ SHATTUCK PUDDING. One cup of sugar, one cup nuts, one cup dates, one teaspoonful flour, one teaspoonful Ipaking powder, two eggs. lO'S OSIIKOSH PUDDING. One cup molasses and one cup suet, three cups flour and one cup sour milk, two even teaspoonfuls soda, one even teaspoonful cloves, one even teaspoonful cinna- mon, a pinch of salt. Sauce for Above: — Put together two coffee cups of powdered sugar, one-half cup butter and add very slow- ly one cup sherry wine; float pan of sauce in a kettle of boiling water, do not stir it lest it curdle. -*» 204 Puddings and Pudding Sauces BAKED INDIAN PUDDING. One quart milk let come to a boil, six level table- spoons cornmeal, moistened in more cold milk; when the milk boils stir in the meal until it thickens, let it cool and add two eggs, one-half or three-quarters cup sugar, one or two tablespoons molasses, three-quarters cup seeded raisins, one tablespoon butter, salt, cinnamon, cloves, nutmeg, and allspice to taste; bake slowly one and one-half hours, stir at first and then let the crust form and brown. SUET PUDDING. One cup suet, chopped fine, and one cup molasses, one cup raisins (chopped), two cups sweet milk, one tea- spoon saleratus, flour to thicken, two eggs, cloves, all- spice, and cinnamon to taste, one cup brown sugar; steam three hours and serve with sauce. 30 SUET PUDDING. One cup of suet chopped fine, one cup of raisins chopped, one cup molasses and one cup sweet milk, three tablespoons baking powder and spice to taste, four cups of flour; mix and steam three hours; serve with hot sauce. 56 STEAMED BREAD PUDDING. Three cups bread crumbs, one cup raisins, shredded and chopped, one-half cup flour and two tablespoons butter, one egg and one teaspoon soda, one teaspoon spices, melt the butter and stir into the crumbs, next add the beaten egg and then the spices and the soda, dissolving the latter in one cup sweet milk; dredge the raisins with the flour and stir them into the batter, and steam two hours; if the batter seems very stifif add more 205 Puddings and Pudding Sauces milk, it should be the consistency of corn bread; serve with wine sauce. ROCHESTER SUET PUDDING. One cup suet chopped fine, one cup milk and one cup molasses, two cups fruit and three and one-half cups flour, one teaspoon soda; mix suet, molasses and milk, then add part of the flour and pinch of salt, lastly the fruit dredged with the rest of the flour; steam three hours; serve with wine or brandy sauce. SUET PUDDING. One cup suet and one cup molasses, one cup sweet milk, three and a half cups flour, one cup some sort of fruit; one teaspooiiful soda, one teaspoonful baking pow- der, one-half teaspoon salt and steam two hours. -1 SUET PUDDING. One cup of suet chopped fine, one cup of raisins chopped, one cup molasses and one cup sweet milk, three tablespoons baking powder and spice to taste, four cups of flour; mix and steam three hours, serve with hot sauce. STEAMED GRAHAM PUDDING. Two cups graham flour, one cup milk, one cup mo- lasses, one egg, one-half teaspoon of cloves and cinna- mon each, a little nutmeg and salt, one teaspoonful so- da dissolved in two tablespoons water; mix all these in- gredients well, flour the raisins and add them; turn into a greased jian and steam three hours; serve with fairy butter or wine sauce. STEAMED INDIAN PUDDING. One cup of sour cream, two well beaten eggs, 206 Puddings and Pudding Sauces one-half teaspoon soda dissolved in little water, pinch of salt, corn meal to make a batter like griddle cakes, one cup raisins well dredged; turn into a covered mold, boil two hours; serve with sugar and cream. INDIAN PUDDING. Boil one pint milk; mix one-half pint corn meal with one-half pint cold milk; stir into the hot milk; when scalded remove from the hot fire, add one gill of molas- ses, two tablespoons brown sugar, one-half teaspoon salt, one teaspoon ginger, a little cinnamon, one well beaten egg, and one pint cold milk; turn into an earthen pudding dish, and bake three hours. STRAWBERRY SHORTCAKE. One pint flour with a little salt, two teaspoons baking powder and butter size of an egg, two tablespoons sugar and yolk of one egg, the butter, sugar, salt and baking powder should be rubbed through the flour with an egg, milk to make a soft dough, but do not knead the dough, barely mix and put in pie pan, and when done split it with a long knife ; spread crushed strawberries and sugar be- tween the layers and serve with sugar and cream. 22 ENGLISH PLUM PUDDING. One pound currants and one pound seeded raisins, one-half pound citron, one pound sugar, one pound bread crumbs, one cup molasses, one teaspoonful cin- namon, one-half teaspoonful cloves, one nutmeg, eight eggs and one half ounce butter, one ounce sweet al- monds, one tablespoonful flour, one teaspoonful soda, rind of one lemon and boil all day. 207 Puddings and Pudding Sauces PLUM PUDDING. One-half pound of sugar, one pound raisins, one pound currants, one pound sultanas, one pound suet (best kidney suet), one-half pound of bread crumbs, one-half pound flour, one-half pound of mixed peel, one- half pound of almonds, one-half pint of brandy, one wine glass of rum, juice of four lemons and rind of two, eight eggs; let the suet be freed from skin and chopped fine, blanch and chop almonds, also chop fruit and peel and grate bread crumbs; mix all ingredients together with the eggs and spirits, adding spices to taste, put the mix- ture into well greased shapes, tie over lightly with cloths and boil for six or seven hours. 10 SAUCE. One large cup white sugar, one-third cup butter, beat together until very light, add one egg and beat a little more, one cup wine or water and flavoring added, a tea- spoonful at a time; set in hot water or double boiler, and stir occasionally until thick as cream. lO PLUM PUDDING. One cup tapioca soaked over night in one quart cold water, one quart jar of blue plums, one cup sugar, one teaspoon vanilla, a little salt and cook tapioca till clear; let plums heat thoroughly and then add sugar; take from fire and add vanilla, then mix with tapioca; put in baking dish and bake half an hour, cover with a meringue and then brown delicately; serve with whipped cream. ■♦*> APPLE OR PEACH TAPIOCA. One good cup pearl tapioca, soaked over night or soaked two hours and then steamed until clear, butter 208 Puddings and Pudding Sauces a baking dish, put in a layer of glace fruit, sprinkle with a very little sugar, then tapioca seasoned with sugar, until dish is full. Tapioca should cover the top; bake un- til fruit is tender, and tapioca is clear; serve with cream and sugar; a little sugar in baking improves the tapioca, but the pudding should not be too sweet. FIG PUDDING. One cup of flour and one cup suet chopped very fine, one cup of bread crumbs, one cup currants, one cup rais- ins seeded, one cup of milk, two teaspoonfuls molasses, one and one-half teaspoonfuls of cinnamon, one pound figs chopped very fine, one-half teaspoonful salt; bake in a mold for four hours. 103 SWEDISH TIMBALES— FOR THE SHELLS. One cup of flour, one-half cup of milk, two eggs, one half teaspoon salt, one-half teaspoonful sugar, two table- spoons of salad oil; put all ingredients into a mixing bowl and beat with a Dover egg beater to a smooth bat- ter. 103 PRUNE AND APPLE PUDDING. Eight large apples, three-quarters pound of fine prunes, one and one-half cups sugar, one cup water, one and one-half tablespoons corn starch (small), one pint whipped cream, one teaspoon vanilla; cut the apples in quarters and stew till clear in syrup made of the sugar and water. Stew slowly with great care to keep the quarters unbroken; stew the prunes until they can be pierced easily with a fork; remove the stones carefully and press each prune back into shape; arrange the ap- ples and prunes fixed prettily together on a large plat- ter, pour the juice left from the apples and prunes to- 209 Puddings and Pudding Sauces gether (it should be reduced to about a cup and a half), thicken with the corn starch moistened with water; stir until well cooked and pour over the fruit. When cold serve with whipped cream, sweetened and flavored with vanilla, heaped on top the pudding. PRUNE PUDDING. One pound of prunes stewed and chopped fine, whites of six eggs well beaten, one-half cup powdered sugar; beat the eggs very light and stir them into the prunes, add the sugar and beat well; bake twenty minutes in a buttered dish ; serve at once with whipped cream. FIG PUDDING. Soak one cup of bread crumbs in one cup milk thirty minutes, add three eggs well beaten, one-half teaspoon each salt and cinnamon, one-half nutmeg, three table- spoons heaping of finely chopped suet, and one gill sugar; cut one-half pound of figs in pieces (small), dredge well with flour and stir into the batter, turn into a pud- ding mold with a tightfitting cover, steam three hours and serve with wine sauce. DATE PUDDING. Make a batter from one egg, one and one-half gills milk, one tablespoon butter, two tablespoons water, one cup flour, one teaspoonful baking powder; stone enough dates to make one cup, cut fine and dust with flour, and stir through the batter, rub in a buttered mold and steam one hour and fifteen minutes; serve with a sweet sauce. PIE PLANT PUDDING. Peel and slice enough pie plant into a buttered bak- ing dish, to make thick layer over the bottom of the I 210 Puddings and Pudding Sauces dish, sprinkle with sug^ar and dot with bits of butter; make a dough as for baking powder biscuit ; cover the pie plant and bake ; serve with a rich hot sauce. APPLE SOUFFLE PUDDING. Six or seven juicy tart apples, one cup fine bread crumbs, four eggs and two tablespoons butter, nutmeg and a little grated lemon peel; pare the apples and slice into a double boiler, cook without any water till very tender, wash smooth and while hot stir in the butter and sugar; let it get quite cold and then stir in the well beat- en yolks of eggs, then the whites beaten very stiff, alter- nately with the crumbs; flavor and beat hard for two min- utes, and bake in a buttered dish in a moderate oven one hour; keep covered for the first half or three-quarters of an hour; serve warm with fairy butter or sugar and cream. ^^ APPLE PUDDING. Fill buttered baking dish with sliced apples, sprinkle with sugar and dot with butter; set on stove a few min- utes, pour over them a batter made of one-half cup sugar, one tablespoon butter, one egg, two cups sweet milk, one cup flour, one teaspoon baking powder sifted in flour, bake until nicely browned; serve with cream and sugar or liquid sauce. Peaches served in the same way are very nice. PEACH PUDDING. Fill baking dish with alternate layers of crumbs dot- ted with butter and sliced peaches sprinkled with sugar; crumbs on top; pour over it a custard made of one pint milk, two yolks, two tablespoons sugar; steam and serve with cream and sugar or any good pudding sauce. I 211 Puddings and Pudding Sauces PEACH PUDDING. Peel and halve enough peaches to make two quarts; make a syrup from two cups sugar and one cup water; cook the peaches as for canning; line a shallow dish with macaroons, drain the peaches and put them in the dish; to the boiling juice add the yolks of six eggs, cook one minute artd pour over the peaches; cover with a me- ringue, bake fifteen minutes and serve cold with cream. ORANGE PUDDING. Peel and slice three large oranges in a dish and cov- er with one cup sugar, scald one pmt sweet milk to which add one tablespoon cornstarch, and the beaten yolks of three eggs; when cool spread over the oranges and whip the eggs (whites) to a stiff froth, and put on top. Any fruit can take place of oranges. '•>*> ORANGE PUDDING. Peel and slice three oranges, sugar them slightly; make a custard from one pint milk, yolks of three eggs, one-half cup sugar; when cool stir in the oranges, turn into a baking dish, cover with a meringue made from the whites of the eggs, and three tablespoons sugar; bake fifteen minutes and serve cold. DATE PUFFS. Two eggs and one-half pint sugar, one-half gill but- ter, one-half gill milk, one teaspoon baking powder, flour to make a thin batter; stone and cut in half enough dates to make one-half pint; dredge and stir into the batter; half fill small earthen cups with cream, and steam thirty minutes. Serve with plain sauce or cream. 212 Puddings and Pudding Sauces LEMON PUDDING. One quart milk and one coffee cup fine crumbs, one tablespoon melted butter, sugar to taste and a very fine pinch of salt, four eggs, reserving the whites, two lem- ons, juice and rind; let lemon juice stand with sugar un- til well blended; the amount of sugar will vary according to the size of lemons used. Soak crumbs in milk, add butter and beaten eggs and lemons just before it is put into the oven; bake until it will not stick to blade of knife; frost with the three whites and brown; good hot or cold. LEMON RICE PUDDING. Boil one-half pint rice in one quart milk till very soft, and while hot add the yolks of three eggs, grated rind of two lemons, four tablespoons sugar and a pinch of salt; if too thick add a little cold milk; it should be slightly thicker than boiled custard; make a meringue of the whites of three eggs with eight tablespoons sugar, and the juice of two lemons, put the pudding into a bak- ing dish and spread with meringue, and set in the oven to brown; serve very cold. STEAMED CUSTARD. One quart milk, three eggs beaten well, five table- spoons sugar, tiny pinch salt and nutmeg; steam twenty minutes or until set. POOR MAN'S PUDDING. One egg, one cup sweet milk, one-half cup cream, one quart cup sugar, one-half cup chopped raisins, two teaspoons baking powder, flour to make a stiff batter; fill buttered cups half full, steam forty minutes, eat warm with sweetened cream flavored with vanilla or grated nutmeg. 213 Puddings and Pudding Sauces CHERRY PUDDING. One tablespoon butter, two cups sour milk, one egg and one-half cup sugar, one teaspoon soda and two cups flour; stone one quart cherries, beat the eggs without separating and add the sugar, then the melted butter; stir the soda into the sour milk, add this to the batter al- ternately with the flour; beat until smooth and stir in the cherries, and steam three-quarters of an hour; serve with hard sauce. RAISIN PUFF. One-half cup butter, two tablespoons sugar, one egg and one cup milk, two cups flour and three teaspoonfuls baking powder in one cup of the flour, one cup raisins seeded and chopped; warm the water and add the sugar and egg well beaten; stir all till well mixed and then add one cup flour and the baking powder; lastly raisins with the other cup flour; steam one hour and serve with plain sauce. APPLE PUDDING. Four large apples steam till tender, yolks of two eggs well beaten, one cup sugar, one-half cup bread crumbs; beat all together, beat whites to a stiff froth, put over top ; bake a light brown and serve with cream. m ENGLISH PLUM PUDDING. One and one-half pound raisins (stoned), one pound currants washed and dried, one and one-half pounds beef suet very finely chopped, one-half pound of candied peel cut in thin slices, one pound of finest moist sugar, one-half pound flour, one-half pound bread crumbs, the rind of one lemon grated, one-fourth ounce of pounded bitter almonds, half a nutmeg, and all spice to taste. 214 Puddings and Pudding 'Sauces eight eggs well beaten, two glasses of brandy, three of sweet wine, it may need a little sweet milk, mix all well together and heat thoroughly, butter a mold and tie down tightly, boil ten hours and serve with brandy sauce. 08 ENGLISH PLUM PUDDING. Two eggs, two cups black molasses, two cups sour milk, three cups fruit, one cup chopped walnuts, two cups suet chopped fine, four cups flour, one-half of a nutmeg, all kinds of spices (one tablespoon each), add last two teaspoons soda, dissolved in a little sour milk, stir well, wring cloth out of hot water, dredge well inside, with flour, and put in pudding, tie up tight but leave plenty of room for pudding, to swell; steam five or six hours, serve with brandy sauce. 81 DATE PUFFS. Two eggs and one-half pint sugar, one-half gill but- ter, one-half gill milk, one teaspoon baking powder, flour to make a thin batter, stone and cut in half enough dates to make one-half pint, dredge and stir into the batter, half fill small earthen cups with cream and steam thirty minutes, serve with plain sauce or cream. PLUM PUDDING. Three pounds of raisins and three pounds of cur- rants, two pounds of suet, chopped very fine, one and one-half pounds of stale bread crumbs, baker's bread, one-half pound brown sugar, one-half pound flour, two rinds of lemon grated, one grated nutmeg, one table- spoon cinnamon, one-half tablespoon allspice, one-half tablespoon cloves, one dozen eggs, one-half pint orange juice, one-half pint brandy or water, one tablespoon 215 Puddings and Pudding Sauces candied orange peel chopped, two tablespoons salt, put into covered tin cans and steam five hours, or boil in bags four or five hours; will keep for months, steam one hour before using; eggs and brandy must be added to the batter the last thing. GRAHAM PUDDING. To one and one-half cups graham flour, one-half cup molasses, two tablespoons melted butter, two-thirds cup sweet milk, one egg, one teaspoon soda, one cup seeded raisins, spice to taste, one-quarter teaspoon salt, steam two and one-half hours; will keep a long time and can be sliced and steamed as wanted ; serve with cream, hard sauce or any good pudding sauce. CHEAP PLUM PUDDING. Two cups full of bread crumbs, two ditto of raisins, one cup of suet, one cup flour, one cup of New Orleans molasses, one cup sour milk, one teaspoonful soda, mix well and put in a bag or mould and boil three hours. 20 QUEEN OF PUDDINGS. One pint bread crumbs, finely crumbed, one quart boiling milk, six eggs, pour boiling milk over crumbs and sweeten to taste; beat the yolks of the eggs and two of the whites together, stir this into the mi.xture of milk and bread crumbs. After it is cool, grate nutmeg with this and bake in a moderate oven. Beat the whites of the four eggs to a stiff froth, sweetening to taste for a meringue; when the pudding has cooled spread over the top a layer of jelly or preserves, and cover this with the meringue; put into moderate oven till white of egg is golden brown. 1* 216 Puddings and Pudding Sauces FROZEN PUDDING. Raspberry, strawberry or peach puddings may be made by crushing the fruit, one cup powdered sugar to one pint fruit, fold in carefully, one pint whipped cream, fill a mould and cover to prevent the salt water from getting in, paste over a strip of buttered paper, pack with cracked ice and salt, let stand four hours, if pine- apple is used it must be chopped very fine, cover with the sugar and let stand two hours before cream is added. SUET PUDDING. One cup suet chopped very fine, one cup sugar, one cup sour milk, one cup molasses, one cup raisins, one or two eggs, one teaspoon cloves, two teaspoons cinna- m.on, stir as stifif as possible with an iron spoon, steam three hours. BROWN BETTY. Slice tart apples and arrange in alternate layers, with bread crumbs in a buttered baking dish; sprinkle the apple with sugar and cinnamon, and place bits of butter on the crumbs, crumbs on top, add a little water unless apples are very juicy; bake till apples are soft; eat hot with hard sauce or cream and sugar. PEACH BETTY. Made as above, substituting peaches for the apples, and using white sugar in place of brown. CHOCOLATE PUDDING. Two cups grated bread crumbs, three cups milk and one-half cup sugar, three yolks, and whites for frosting, two tablespoons or more grated chocolate, one teaspoon vanilla. Make and bake about forty-five minutes, when set make meringue of whites and brown. 217 Puddings and Pudding Sauces TAPIOCA CREAM. Three large tablespoons tapioca soaked over night, one quart milk and four eggs, four large tablespoons sugar, one very tiny pinch salt; boil the milk in double boiler, add tapioca and boil until clear, add slowly the four yolks well beaten with the sugar and salt; let boil until it thickens slightly, flavor with vanilla and beat the whites very stiff, add two tablespoons sugar and spread as meringue browning slightly in the oven, or when whites are prepared with the sugar, pour boiling water over them, this cooks the meringue leaving it white. It can be removed from the water and placed in bits on the cream or stirred lightly through it. APPLE PUDDING. Four large apples, steamed till tender, yolks of two eggs well beaten, one cup sugar, one-half cup bread crumbs ; beat all together ; beat whites to a stiff froth ; put over top ; bake a light brown, and serve with cream. SNOW PUDDING. One-half package of Knox gelatine ; pour over it a cup of cold water and one and one-half cups sugar; when soft add one cup of boiling water, the juice of one lemon, whites of four well beaten eggs; beat all well together, until very light, put in glass dish, pour over it custard made as follows : one pint milk, yolks of four eggs, grat- ed rind of one lemon ; boil. SNOW PUDDING. Soak one ounce gelatine in a pint cold water for ten minutes and place the same over the fire; stir and re- 218 Puddings and Pudding Sauces move as soon as it is dissolved, and when nearly cold beat to a stiff froth with an egg spoon; second beat the whites of three eggs to a stiff froth, and add to the gel- atine froth together with the juice of three lemons, and pulverized sugar to suit the taste, and beat the whole to- gether; pour into a mold and set on ice to harden; serve on flat glass dish; place strawberry leaves around edges of dish, place pudding in center and pour whipped cream around the pudding. 57 CARAMEL PUDDING. One cup C sugar, one pint milk, three tablespoons corn starch, yolks four eggs, one-half pint cream to whip, caramel sugar, add hot milk, stir till sugar dis- solves, add cornstarch wet in cold milk, and lastly yolks of eggs well beaten, stir till thickens, cook in double boiler after browning sugar, pour into cups, and when cold pile whipped cream on top. H CREAM TAPIOCA PUDDING. One quart milk and yolks of four eggs, one-half cup sugar and three tablespoons of tapioca; soak the tapioca in water over night, in the morning put into the milk and put on the fire in a double boiler; when the milk is boiling hot add the yolks of the eggs, into which has been stirred the one-half cup sugar; cook five minutes; flavor with vanilla and turn into a baking dish; cover with a meringue made from the whites of the eggs, and four tablespoons sugar; put in the oven and bake fifteen or twenty minutes, leaving the door open if the oven is hot. PUDDING. One half box gelatine and put in a pint milk, and soak two hours, then heat to boiling and beat the yolks 219 Puddings and Pudding Sauces of three eggs, with four tablespoons sugar, stir into the milk and cook five minutes beating all the time. Remove from the range and when nearly cold serve. 01 SLOW RICE PUDDING. To one quart milk, morning's milk is the best, take two tablespoonfuls rice and one of sugar, place in a bak- ing dish and cook in moderate oven, stirring as often as the milk scums over; half an hour before it is done add one-half cup raisins, or one-half cup shredded cocoanut; serve cold or hot with sugar and cream, or fairy butter. It will take two or two and one-half hours to cook. JH CREAM RICE PUDDING. Two tablespoons dry rice, one tablespoon butter, one-half cup sugar (small), four cups milk, raisins and a little grated nutmeg; bake very slowly two or three hours, stirring occasionally for the first half of the bak- ing. When carefully baked this pudding is delicious, and should be like jelly or a thick cream when done. WASHINGTON PUDDING. One cup sugar, one tablespoon butter, one table- spoon water, two if batter seems too thick, four eggs, one large cup flour, one teaspoon baking powder; bake in two layers or split and spread with seasoned apples, sauce, jam, jelly, or fresh fruit. CREAM PUDDING. Soak one-half box of Knox gelatine in one half pint cold water ten minutes, scald one pint milk and add the gelatine, and one cup sugar and beat the yolks of three eggs, stir into the milk and cook three minutes; when cool add one pint whipped cream, and vanilla to taste; turn into a mold and serve with whipped cream. 220 Puddings and Pudding Sauces WALNUT PUDDING. One pound pulverized sugar, one pound walnuts shelled and chopped fine, a good quarter of a pound so- da crackers rolled, the juice of half lemon, and the rind thereof grated, twelve eggs, yolks beaten with sugar, crackers, nuts and lemon added; whites beaten very stiff and added last; bake one hour in slow oven. 36 CORN PUDDING. One dozen ears of corn cut from cob, four table- spoons sugar, one tablespoon butter, one pint of cream, nine soda crackers rolled fine, salt and pepper to taste. Bake about two hours in a slow oven. 7 CHEESE PUDDING. One cup of grated cheese, one cup of bread crumbs, one cup of milk and two eggs, one tablespoonful butter, one-fourth teaspoon mustard, one-fourth teaspoon soda, pepper and salt to taste; bake half an hour in buttered pan. '^ VANITY FAIR PUDDING. One cup sugar and one-half cup butter, one-half cup water, two eggs, two cups flour, two teaspoons baking powder; mix and steam fifty minutes; serve with lemon sauce. GIPSY PUDDING. Cut stale sponge cake into slices and spread with jel- ly, or jam of any kind, turn over hot boiled custard and serve cold. 42 BROWN PUDDING SAUCE. One cup brown sugar and one tablespoon butter and one tablespoon flour, all rubbed well together; add near- 221 Puddings and Pudding Sauces ly a cup of hot water; after it boils up once add a dust of nutmeg and set on back of stove to keep warm ; be care- ful not to scorch. 22 SAUCE FOR PLUM PUDDING. Break two eggs, yolks and whites, together, stir in just as much brown sugar as they will take up, add half pint of rich milk and a pinch of salt, a little nutmeg and boil till thick; just before serving add one warm wine glass brandy, and as much cooking wine to make it thin enough for sauce. 16 PUDDING SAUCE. One egg and one cup powdered sugar, one half cup melted butter, and three tablespoonfuls milk, rum or sherry wine to taste; beat the egg very light, add the sugar, stirring well, then the butter; mix these thorough- ly and then add the milk, stirring all the time; flavor and serve. CHOCOLATE SAUCE. One cup milk, two ounces of grated chocolate, boil five minutes, and pour on two yolks beaten with one half cup sugar, one-half cup cream, strain, return to fire, and stir till thick as honey, add one teaspoonful vanilla. Very nice for cottage pudding baked in muffin tins. STRAWBERRY PUDDING SAUCE. Cream well one-half cup butter, and two cups pow- dered sugar; add one-half pint strawberries and mash the fruit, and beat into the sauce. Particularly good on slow rice pudding. PUDDING SAUCE. Two eggs and one cup sugar, one-half cup butter, 222 Puddings and Pudding Sauces one teaspoonful vinegar; beat well and then steam, then add one teaspoonful of vanilla. 51 GELATINE SAUCE. One tablespoon gelatine and soak in one gill of water one hour, beat the yolks of three eggs, with four table- spoons sugar, stir into one pint hot cream; cook one minute, add the gelatine, strain and when cool flavor to taste. PUDDING SAUCE. Two cups whipped cream, one tablespoon melted butter, white of one egg, one cup sugar. Very nice for fig pudding. STRAWBERRY PUDDING SAUCE. One pint strawberries, three-quarters cup sugar, one cup cream, crush and strain the berries, add the sugar to the juice and let stand until dissolved; just before serving stir into the cream ; excellent for cottage pud- ding. GRAHAM PUDDING. One and one-half cups graham flour, one-half cup molasses, two tablespoons melted butter, two-thirds cup sweet milk, one egg, one teaspoon soda, one cup seeded raisins, spice to taste, one-quarter teaspoon salt ; steam two and one-half hours ; will keep a long time and can be sliced and steamed as melted ; serve with cream ; hard sauce or any good pudding sauce. CHEAP PLUM PUDDING. Two cups full of bread crumbs, two ditto of raisins, one cup of suet, one cup flour, one cup of New Orleans molasses, one cup sour milk, one teaspoonful soda ; mix well and put in a bag or mould and boil three hours. 223 Puddings and Pudding Sauces FROZEN PUDDING. Raspberry, strawberry or peach pudding may be made by crushing the fruit, one cup powdered sugar to one pint fruit ; fold in carefully ; one pint whipped cream ; fill a mould and cover to prevent the salt water from getting in ; paste over a strip of buttered paper ; pack with cracked ice and salt; let stand four hours; if pineapple is used it must be chopped very fine; cover with the sugar and let stand two hours before cream is added. SUET PUDDING. One cup suet chopped very fine, one cup sugar, one cup sour milk, one cup molasses, one cup raisins, one or two eggs, one teaspoon cloves, two teaspoons cinnamon ; stir as stiff as possible with an iron spoon ; steam three hours. PLUM PUDDING. Three pounds of raisins and three pounds of currants, two pounds of suet, chopped very fine, one and one-half pounds of stale bread crumbs, baker's bread, one-half pound brown sugar, one-half pound flour, two rinds of lemon grated, one grated nutmeg, one tablespoon cinna- mon, one-half tablespoon allspice, one-half tablespoon cloves, one dozen eggs, one-half pint orange juice, one- half pint brandy or water, one tablespoon candied orange peel chopped, two tablespoons salt ; put into covered tin cans and steam five hours, or boil in bags four or five hours ; will keep for months ; steam one hour before us- ingj eggs and brandy must be added to the batter the last thing. 224 Preserves HINTS FOR PRESERVING. If fruit is very juicy avoid adding water to it when canning, the less water that has to be used the finer the flavor of the preserves and the more beautiful its color. Work quickly and keep a steady watch on the kettle of boiling fruit, it boils up very quickly and seeded fruits if left unstirred, burn readily. If watching the preserve kettle is an impossibility keep an asbestos mat under it, this will prevent burning. Never toucli cooking fruit with a spoon or fork which is of any material except sil' ver, wood or granite; a tin spoon may ruin the flavor and color of a whole kettle of fruit. Do not boil jelly a minute after it has begun to jell; if you do you will have a gummy syrup instead of a jelly. There are all sorts of methods of covering jams and jellies; pasting paper over the top, covering with a thin sheet of cotton batting, pouring on paraffine, sprinkling with sugar. The simplest way is to lay on top of the cooled preserve a round of writing paper dipped in white of egg, then put on the metal lid. Try a little of your sugar to make a syrup before commencing the canning process: if a bluish gray scum gathers on top after boil- ing, send the sugar back to the groceryman with an or- der for a better quality; the best sugar obtainable is a necessity for fruit preserving. RIPE TOMATO PRESERVE. Seven pounds sound yellow tomatoes, six pounds of sugar, juice of three lemons, peel the tomatoes, sprin- kle with the sugar, and stand over night ; in the morning drain oil the syrup, add lemon juice and boil, skimming well, then put in the tomatoes and boil twenty minutes; 225 Preserves take the tomatoes out with a skimmer and spread on platters, cool, boil the syrup till it thickens, put the fruit in jars, and fill with the hot syrup. i>2 PRESERVED CITRON. Pare the green rind from the citron, scrape the in- side well, cut into pieces not more than two inches long, boil in clear water till easily pierced with a straw; make a syrup of one pound sugar to every pound fruit, one- half pint water to each pound sugar, juice of one lemon, one-half ounce ginger to each pound fruit; boil all to- gethed till the citron is transparent, and bottle while hot ; tie the ginger in a cheesecloth bag, and take out before canning the preserves. CHIPPED PEARS. Eight pounds sugar and eight pounds pears; peel the pears and cut in thin slices; peel the yellow rind from four lemons; put with the pears and sugar into a pre- serving kettle, with one-half pint water and four ounces of green ginger, boil one hour and add the juice of four lemons; remove from the fire. ORANGE MARMALADE. Twelve oranges, six lemons, slice thin and let them stand thirty-six hours, in four quarts of water; then boil two hours, add eight pounds of sugar and boil two hours longer; turn into jelly jars. PEACH MARMALADE. One-half pound sugar to one pound peaches, one- half teaspoon cloves, one teaspoon cinnamon; peel the peaches, cut in small pieces, add the sugar and cook two 226 Preserves hours. Fifteen minutes before the marmalade is done add the spices; put in jelly glasses. EAST INDIA CHUTNEY. Twelve pounds of peaches, or tomatoes, two pounds of raisins, one-half pound salt, three and one-half pounds of brown sugar, one pound of green ginger, one-quarter of a pound of garlic, one-half pound mustard seed, six small red peppers; slice the peaches into three quarts of cider vinegar, scrape the ginger root and slice very thin; put the garlic, red pepper and raisins through the meat chopper, tie the mustard seed in a muslin, and put in the vinegar; dry the garlic, pepper and raisins in the sun; when the peaches have boiled tender, add the other in- gredients, and cook forty minutes. EAST INDIA PRESERVE. Peel six lemons and put through meat chopper, pour over one pint boiling water; let stand till all ingredients are ready; juice of six lemons is all the moisture re- quired; put in earthen dish eight pounds of green pears peeled and cored, six pounds of granulated sugar; put over pears to keep from turning dark, after they have been through meat chopper; twenty-five cent jar of pre- served ginger root; put ginger through meat chopper; cook all together three hours, then pour in jelly glasses and cover with paraffine. 25 PEACH CHUTNEY. Three pounds peaches, five pounds apples, two pounds sugar, one large onion and one red pepper, one pound raisins, one pound currants, two teaspoons gin- ger, two teaspoons salt, one teaspoon cloves; one quart 227 Preserves vinegar; put sugar with sugar to dissolve it, add peaclies and apples; dissolve spices in vinegar, put with sugar; boil fifteen minutes. TOMATO SOYE. One peck of ripe tomatoes, one quart vinegar, one- half ounce of cloves, two tablespoons cinnamon, boil vinegar, tomatoes and spice until a black mass, then add three and one-half pounds of sugar, and boil, stirring evenly. 7 FIG MARMALADE. Five pounds each of rhubarb, figs and coflfee sugar, the juice and rind of four lemons, and a little root gin- ger if desired; soak the figs in water after cutting them in small pieces, and boil till tender and then add the other ingredients, and boil for nearly an hour. K'G RHUBARB MARMALADE. Boil five oranges in sufficient water to cover them, till tender, and in the orange water boil two pounds of rhubarb for half an hour and then add the oranges finely cut, and weight for weight in sugar; boil twenty minutes. LEMON PRESERVE. Take the skins of lemons (after the juice has been squeezed out for other purposes) and put into a glass can filled with a brine, keep until jar is full, and then take them out and freshen until all salty taste is gone, then boil in plain water until tender. Make a syrup of five pounds of sugar, one pint water; let boil up then add five pounds of lemon skins; boil till syrup is thick. The preserves should be a beautiful amber color; so be care- ful not to boil too long; they are then ready for use when cold. 228 Preserves LEMON SOLID. One ounce of gelatine soaked over night in a little water; the rinds of three lemons grated on three-fourths pound of loaf sugar; boil gelatine in one and one-half pints sour milk ; pour one-half pint of cold milk on lemon and sugar; when sugar is dissolved pour hot milk on it, add the juice of three lemons, give it one stir, and put into molds. lO CHUTREE. One quart vinegar, three pounds strawberries, one pound brown sugar, one-fourth pound ground ginger, one-half pound onions cut very small, one-fourth pound mustard, one-fourth pound salt, a little cayenne (if liked), well boiled it is fit for immediate use, or will keep for al- most any length of time. It) PICKLED BROCOLI. One-fourth pound loaf sugar, one-fourth pound salt, one-fourth pound mustard, two ounces of mustard seed, one ounce curry powder, one ounce turmeric, three pints vinegar, cayenne to taste. Not to be boiled, only mixed and poured over the brocoli; cut brocoli into nice sized pieces; pour mixture over and cork well to exclude the air; not to be opened for six weeks. 30 STRAWBERRY PRESERVE. One and one-fourth pounds granulated sugar, one pint ripe berries ; pour sugar over the fruit and let stand for several hours, then cook over a slow fire till the juice jellies ; put in tumbler or glass jars while hot. GREEN GRAPE JELLY. Use full grown unripe grapes, which show no color, 229 Preserves use a very little water and cook until tender, if left stand- ing till next day will jell sooner, but makes it a little darker in color, strain through a jelly bag, to one pint juice use one pound granulated sugar, which has warmed in the oven ; boil twenty minutes and pour into glasses ; let stand till next day and then cover with rounds of writ- ing paper to fit inside cover, dipped in whiskey ; then put on covers ; or paste papers over the top and edge of same. QUINCE JELLY. Take Japanese quinces when fully ripe, quarter, re- moving seeds but not cores, leave the skin on and put in porcelain kettle with just enough water to cover; boil until perfectly soft; then strain through jelly bag; do not let them cook till broken and do not squeeze ; let the juice drain and it will be a delicate amber color; take equal parts juice and granulated sugar; boil fifteen to twenty minutes, skimming till perfectly clear and fill glasses ; next day cover with papers wet in liquor and screw tops on and paste papers over the edge. QUINCE JELLY. Take Japanese quinces when fully ripe, quarter re- moving seeds but not cores, leave the skin on and put in oorcelain kettle with just enough water to cover, boil until perfectly soft, th.cn strain through jelly bag, do not let them cook till broken and do not squeeze, let the juice drain and it will be a delicate amber color, take equal parts juice and granulated sugar, boil fifteen to twenty minutes, skimming till perfectly clear and fill glasses next day, cover with papers wet in liquor and screw tops on and paste papers over the edge. 230 Preserves STRAWBERRY PRESERVE. One and one-fourth pounds granulated sugar, one pint ripe berries, pour sugar over the fruit and let stand for several hours, then cook over a slow fire till the juice jellies, put in tumbler or glass jars while hot. GREEN GRAPE JELLY. Use full grown unripe grapes which show no color, use a very little water and cook until tender, if left stand- ing till next day will jell sooner, but makes it a little darker in color, strain through a jelly bag, to one pint juice use one pound granulated sugar, which has warm- ed in the oven, boil twenty minutes and pour into glass- es, let stand till next day and then cover with rounds of writing paper to fit inside cover, dipped in whiskey, then put on covers, or paste papers over the top and edge of same. \.m^- 231 PicRles CUCUMBER PICKLES. Six hundred small cucumbers; put them in strong brine for about forty-eight hours, then put them into a preserving kettle with a small piece of alum and take vinegar to cover them; let them heat but do not boil; then turn into the jar and let them stand twenty-four hours; at the end of that time take enough fresh vinegar to cov- er cucumbers, add three pounds brown sugar, three gills mustard seed, a large handful each of cloves, and cassia buds, one tablespoon celery seed, and a few pieces of gin- ger root; put the spices in a bag and heat with the vin- egar, drain the vinegar from the cucumbers and when the spiced vinegar has boiled turn it over the pickles; when cold add three green peppers, sliced, a few green grapes and a piece horse radish root. SWEET CUCUMBER PICKLES. Let pickles stand in brine twenty-four hours, one cup salt to a quart water; take out and wipe of? thoroughly; put in cans in layers, a layer of pickles and a layer of mixed spices; boil cup vinegar to one cup sugar, small pieces alum; let cool, pour over pickles; fasten cans. 15 TO MAKE MUSTARD. One tablespoonful mustard, one teaspoonful sugar, one saltspoonful salt, a very small piece butter; stir well together and add vinegar, to make the desired consist- ency. TO PICKLE PLUMS. Seven pounds plums, one quart vinegar, four pounds sugar, cassia buds and cloves to taste; put plums in stone jar, bring the syrup to a boil, and when boiling turn over the plums; let them stand twenty-four hours; 232 [Pickles drain off the syrup and bring to a boil ; turn again over the plums; at the end of twenty-four hours turn plums and syrup into the preserving kettle and boil up, turn into a stone jar, and cover closely. PICKLED PEACHES. Eight pounds of cling stone peaches, four pounds sugar and one pint vinegar; rub the peaches with a cloth; into each peach stick two cloves; put the sugar and the vinegar into a preserving kettle, with a handful of stick cinnamon; when the syrup boils put in the peaches, and cook slowly till they can be pierced with a fine knitting needle ; take out the peaches carefully to prevent break- ing, put in stone jar, and turn hot syrup over them. PICKLED PEACHES. One pint vinegar, four pounds of sugar, seven pounds of peaches pared, two tablespoons cassia buds, two tablespoons cloves; make sugar and vinegar into a syrup, put spices into a bag, put in peaches and cook slowly. DELICIOUS PICKLES. One peck of green tomatoes, one-half peck of ripe tomatoes, one-half dozen good sized onions, three good heads cabbage, one-half doz. green peppers, one-quarter dozen red peppers; chop all fine and sprinkle with one pint salt; put all in bag and let drain twenty-four hours; then to a quart of vinegar add one pound brown sugar, one tablespoon ground pepper, one tablespoon cinna- mon, one tablespoon white mustard, one tablespoon cel- ery seed; cook a few minutes and then add a pint of grat- ed horse radish. -^^^ 233 PicRles SPICED CURRANTS. These are delicious served with roasts. Make a syr- up of three pounds sugar, one pint vinegar, two table- spoonfuls cinnamon, two tablespoonfuls cloves, and one teaspoonful salt; the spices should be ground; add to this six pounds of ripe currants, pulled from stems, boil half an hour, stir almost constantly; seal in either glasses or jars. 50 SPICED CURRANTS. Five pounds fruit, four pounds sugar, one tablespoon ground cloves, one tablespoon ground cinnamon, one pint vinegar; boil until it jellies. Spiced Grapes — Same as currants. SPICED CHERRIES. Select fine large cherries; wash well and drain five pounds; boil one quart vinegar with two pounds sugar, two ounces white cloves and the rind of lemon peeled thinly; tie the spices in bit of cheesecloth, simmer all to- gether for twenty minutes; when boiling hot pour over the cherries ; cover closely and let stand till the next day; drain off the juice and boil again, and pour boiling hot over the cherries; repeat this twice more and seal. These are delicious, well flavored, and may be served with meats. ^'^ SPICED GOOSEBERRIES. Top and tail the berries, wash well; eight pounds of berries, four pounds of sugar, one-half pint vinegar; boil these ten minutes, skim out the gooseberries, tie in a muslin bag two tablespoonfuls of ground cinnamon, one tablcspoonful of allspice, one tablcspoonful of mace, one- 234 Pickles half tablespoonful of cloves ; put this bag of spices in the syrup and boil for thirty to forty minutes; pour over the gooseberries and put in jelly glass. 93 SALAD PICKLE. One hundred small cucumbers, slice and peel, sprink- ling with one cup salt; stand four hours and mix and drain; slice enough onions to make one quart, add one- half cup each of celery seed, white mustard seed, eight ounces of salad oil, red pepper to taste; put in cans and cover with vinegar. CHOPPED PICKLE. Two gallons cabbage, one gallon tomatoes (measure after chopping), twelve onions and one-quarter pound of mustard seed, one and one-half pounds brown sugar, one ounce each of cloves, pepper, turmeric and celery seed, one gallon vinegar; do not chop very fine; boil thirty minutes. FRENCH PICKLE. One peck of green tomatoes, six large onions; slice together and let stand over night; after having sprinkled over them one teacup salt; then drain them and boil in two quarts water, and one quart vinegar twenty min- utes ; drain and boil again in two quarts water, with two pounds sugar and one-half pound white mustard seed, one tablespoon ground mustard, three tablespoons cinnamon, two of ginger, one-half teaspoon cayenne; boil all together twenty minutes; drain and boil again in two quarts water, with two pounds sugar, one-half pint white mustard seed, one tablespoonful ground mustard, three tablespoonfuls cinnamon, two of ginger, one-half teaspoonful cayenne; boil all together twenty minutes. 235 PicKles SLICED PICKLE. Thirteen large onions, one peck green onions, one- half cup mustard and one quart good vinegar, one table- spoonful of turmeric, one-half teaspoon cayenne ; let vinegar come to boil; mix the turmeric and mustard with a little cold vinegar; add to the hot vinegar; cook till thick as cream; turn over the pickles. GERMAN SWEET PICKLES. Three dozen cucumbers of medium size; peel and put in weak brine for two days; wipe dry and then soak two days in weak vinegar; drain and dry and cut length- wise into halves or quarters and once across, and put in weak alum or vinegar, and keep on back of stove for an hour or so, till tough; prepare vinegar while pickles are on stove; take one quart vinegar, two and one-half pounds brown sugar, plenty of mace, stick cinnamon, a teaspoon cloves in a bag; bring syrup to a boil, skim and pour over pickles three mornings in succession. -- MUSTARD PICKLE. One pint string beans, one quart small onions, one quart green tomatoes, sliced, one quart small cucum- bers, one dozen green peppers cut in small pieces, three red peppers cut in pieces, two cauliflowers, two ounces white mustard seed, two ounces black nuistard seed, one-half pound yellow mustard, one pound brown sugar, one-half cup each salad oil, salt and celery seed; soak cauliflower and onions and beans a few minutes; slice the tomatoes, sprinkle with salt and let stand one hmir; put tiie vegetables in one quart of vinegar and let stand a few minutes; then take fresh vinegar with the spices, add the vegetables and bring to a boil ; add the salad 236 Pickles with one-half teaspoon turmeric in it; mix the yellow mustard witli a little vinegar and add it and boil all up °""- SALAD PICKLE. Twelve large cucumbers, sliced thin, one large onion, also sliced thin; mix and sprinkle over them one-half tea cup salt ; let it stand three hours, drain and if too salty, rinse them; then add one-fourth cup olive oil, one- half cup white mustard seed, one-half cup black mustard seed, one tablespoon of celery seed, one pint cider vine- gar, or enough to cover; put in fruit cans without heat- '"&• TOMATO CATSUP. One peck of ripe tomatoes, one large or two small onions, one large green pepper, removing the seeds; boil one hour and then press through a vegetable press, and return to the fire, and then add one and one-half cups of vinegar, one cup of sugar, three tablespoonfuls of salt, two tablespoonfuls of white mustard seed, one tablespoonful each of cloves, cinnamon and whole pep- per corns; tie the spices in a bag; boil the catsup two hours; bottle and seal while hot. CHILI SAUCE. Eighteen ripe tomatoes and three onions and three green _peppers, one tablespoonful ground cinnamon, one tablespoonful ground allspice, one tablespoonful ground cloves, one tablespoonful black pepper, one scant cup sugar and one scant cup salt, one pint vinegar; chop vegetables very fine and mix; cook and seal in fruit i^''^- CHILI SAUCE. Twelve large ripe tomatoes, four green peppers and two large onions, two tablespoons salt and two table- 237 Pickles spoons sugar, one teaspoon cinnamon and one of cloves, three small cups vinegar, and chop the vegetables separ- ately very fine; boil all ingredients together one and one- half hours. TO GET ONION JUICE. Peel the onion and grate on coarse grater, using a good deal of pressure. 43 CHILI SAUCE. Peel and chop twelve ripe tomatoes and three large onions, three peppers (green) and remove the seeds from the peppers; with thc^e put one quart vinegar and two tablespoons salt, one gill sugar, two teaspoons each ground mace, allspice and cinnamon, and one teaspoon ginger; boil two hours, stirring well; bottle when cold. COLD CUCUMBER CATSUP. One peck of cucumbers, peel and remove seeds, chop fine; six onions chopped fine; squeeze and dry the pulp, add grated horseradish and salt to taste, add twelve large peppers chopped fine; cover with vinegar and bottle without cooking. CHILI SAUCE. Boil ripe tomatoes and rub through a sieve, to each quart add three onions, two red peppers chopped fine, three cups vinegar, one cup sugar and salt to taste; boil two hours. BORDEAUX SAUCE. Two quarts fine sliced cabbage, one quart green to- matoes, sliced, three small onions sliced fine, one red pepper and one teaspoon turmeric, one teaspoonful celery seed, one teaspoonful of white nmstard seed, one '238 Pichles teaspoonful whole allspice, two teaspoonfuls salt, one and one-half cups sugar, one quart vinegar; boil all together twenty minutes. PLUM CATSUP. One quart vinegar, four pounds sugar, twelve pounds plums; boil well and rub through a colander; return to the fire and spice to taste; boil till thick. TOMATO CATSUP. To each gallon of strained tomatoes, add two-thirds cup salt, one pint vinegar and one teaspoon cayenne; boil away one-half; bottle while hot. GRAPE CATSUP. Five cups of grape pulp, four cups of sugar, one- half cup vinegar, one teaspoon ground cloves, one of cin- namon, one of allspice; boil twenty to thirty minutes and bottle. . 57 COLD CATSUP. One cup ripe tomatoes, four red peppers and remove the seeds, eight onions and two cups sugar, one cup salt, one and one-half cups white mustard seed, four tablespoons ground cinnamon, four roots of horse radish grated, a little red pepper, two quarts cider vinegar; chop vegetables fine; drain repeatedly; mi.x well and seal. MADE MUSTARD. One gill equal parts water and vinegar; thicken with two tablespoons cornstarch; take from the fire and add one tablespoon mustard, one-half teaspoon cloves, pinch of mace, one-half teaspoon of paprica, a dash of cayenne. 239 PicRles WHITE WALNUT PICKLE. Use white walnuts or butternuts, the white walnut is quite equal to English walnuts ; they should be gathered green and no nut should be used unless the surface can be cut with the thumb-nail; take one hundred fresh nuts and pour a brine over them (strong) letting it remain for two weeks, then remove, wipe and scrape them. It is well to protect the hands with rubber gloves, as the stains are very lasting. Place the nuts in jars and cover them with sour cider or Cereo vinegar, add to this one- half ounce each of ground cloves, allspice and one ounce of black pepper, one-half ounce of ground mace, one- quarter pound salt; boil; when cold pour over the wal- nuts sufficient to fill the jars; let remain six months be- fore using; the liquor is excellent catsup. CUCUMBER PICKLES. Thirty-six grains of salicylic acid and one gallon of good cider vinegar, one teacup salt, one quart sugar if vinegar is very strong, five cents' worth of cloves, allspice and white mustard seed, one small red pepper, to a quart can and some horseradish root ; wash pickles well, and put in cans with the spices ; a teaspoonful of mustard seed to a can ; pour in vinegar, in which has been dissolved the salt and sugar and then seal. 101 WATER MELON PICKLES. Peel off the green rind, and let the pieces lie all night in salt and water, then boil in a clear water till tender; drain well ; make a syrup of three pounds sugar to one quart vinegar; boil and skim and spice to taste; add the fruit and boil till it is transparent. 240 Pickles SPICED CHERRIES. To seven pounds of fruit add three and one-half pounds sugar, one pint cider vinegar, mace cinnamon and cloves to taste, about an ounce of the first two, and one- half ounce of cloves ; let vinegar, sugar and spices come to a boil, and pour over the cherries ; do this for nine consecutive mornings ; the ninth time have the cherries in glass cans, and pour in the (hot) boiling juice and seal the cans. GRAPE CATSUP. *®^ Ten pounds of grapes, four pounds of light brown sugar, one quart of vinegar, two tablespoons cinnamon, two tablespoons cloves ; cook grapes in the vinegar and strain through sieve or colander ; cook again with other ingredients and bottle hot. MIXED MUSTARD PICKLES. Fill a three gallon jar with mixed pickles, let stand in salt and water for twenty-four hours, small onions and tiny green tomatoes, butter beans and small cucumbers, larger ones cut in inch pieces, cauliflower, etc. may be used ; drain and cook ten minutes in a porcelain kettle ; drain again and return to jar; three quarts vinegar and boil and thicken with three-quarters pound ground must- ard ; wet in cold vinegar; when thick pour over pickles; sugar may be added if desired and also whole mustard seed. TOMATO CATSUP. Three quarts tomato after straining, one tablespoon each mustard, allspice and salt, cinnamon and black pepper, one teaspoon cloves, one teaspoon nutmeg, one pint vinegar, one-half cup sugar ; cook till desired thick- ness and bottle hot. 241 PicKles CHILI SAUCE. One peck tomatoes and eight large onions chopped and cooked together until thoroughly done and add three small green peppers, chopped very fine, two tablespoons allspice, two tablespoons cloves, six tablespoons salt, two cups sugar, two cups vinegar; cook all together until quite thick and then can. PICKLED WHITE CHERRIES. Seven pounds of round selected cherries, four pounds sugar, one quart vinegar, spices to taste ; boil fruit in syrup till tender and can in fruit jars. PICKLED CABBAGE. One head of purple cabbage chopped fine, sprinkle with salt and let stand over night, press dry in colander, one green pepper chopped very fine, one tablespoon must- ard seed, two tablespoons horseradish cut in small pieces and one-half cup sugar, depends on size of cabbage, vinegar to cover, can be mixed with white cabbage if preferred. CHOW CHOW. One peck of green tomatoes chopped and drained, six green peppers or less if you do not want it too hot, two cups sugar, one cup mustard, one tablespoon ground cloves, one tablespoon ground cinnamon, one quart vine- gar or more if needed. PICKLED PEARS. Seven pounds fruit and three and one-half pounds sugar, one tablespoon whole cloves and one stick cinna- mon, one pint vinegar and boil down till rich. 242 Pichles CURRANT CATSUP. Four pounds ripe currants, tliree cups sugar, two cups vinegar, one tablespoon cinnamon, one teaspoon cloves, pinch salt ; stew the currants in the sugar twenty min- utes, and other ingredients and boil all together until quite thick ; strain and remove seeds and bottle. CUCUMBER PICKLES. One-half gallon vinegar, two cups sugar, one-fourth cup whole mustard seed, one-third cup cinnamon stick broken, one-half large tablespoon whole cloves, one-half large tablespoon allspice, one-half teaspoon celery seed, one-half teaspoon powdered alum to make them crisp ; this is sufficient for 200 small pickles. RIPE CUCUMBER PICKLE. Pare, seed and cut the fruit into strips and lay in vine- gar for twenty-four hours, for ten pounds fruit, make a syrup of three quarts vinegar, two pounds sugar ; boil fruit in syrup till it begins to be tender then take out into a jar or can and boil syrup twenty minutes longer; pour on while hot. CHILI SAUCE. Twelve large ripe tomatoes, two small green peppers chopped very fine, two onions and two tablespoons salt, two tablespoons sugar, one tablespoon cinnamon and one cup vinegar; chop onions and tomatoes and pepper (omit seeds) ; boil all together until thoroughly cooked. PICKLED PEACHES. Seven pounds of peaches — two pounds of brown sugar, one quart vinegar, one ounce cinnamon, one ounce cloves, one ounce mace; boil in syrup till tender. 243 Pickles TOMATO ONIOxN. One peck green tomatoes and twelve onions, slice thin and cook together till tender; let drain in colander; return to kettle with one cup vinegar, one cup sugar, salt, pepper, cinnamon and a very little cloves, one green pepper chopped fine, rejecting seeds ; if a hot pickle is desired cayenne and mustard may be added. ^r" 244 Soups BOUILLON. Cover well with cold water two pounds of lean beef, two pounds of veal and an old chicken. Place soup ket- tle on back of stove where it will boil very slowly, for three hours or until meat is tender; remove from fire and stand in cool place all night; carefully remove every part of fat from the stock; strain and return to fire to boil, adding the following vegetables, one head of celery, sprig of parsley, one turnip, three carrots, two onions, half teaspoon pepper-corns, four whole cloves, a few to- matoes and a bunch of sweet herbs; vegetables sliced very thin ; boil about one hour and just before straining the second time add salt, the yolks of four eggs well beaten is sufficient for three quarts of bouillon; a few drops of cold water should be added to the eggs, pouring upon it the boiling bouillon; serve in cups. 17 ORANGE BOUILLON. Take one quart orange juice strained, put into a dou- ble boiler with one-half cup granulated sugar, cover and stir till the sugar is dissolved and the mixture scalded; dissolve two tablespoons arrowroot with one cup cold water, add to the contents in the boiler, stir until thick- ened and clear; cook five minutes, set away on ice till cold, then add two tablespoons curatoa cordial; serve in glasses with cracked ice. OYSTER BOUILLON. Wash and chop fine fifty good sized oysters, then put in a double boiler and brown slowly for one hour, add one pint water, one teaspoon celery seed; strain carefully through cheesecloth, add a teaspoon butter, Httle salt, reheating again; serve in cups. 245 Soups BEEF BOUILLON. Four pounds beef and five pounds veal, one chicken and season, with cayenne, celery seed and salt, a dash of Tabasco sauce; add six quarts water and cook slowly five hours; remove chicken when tender; keep the stock in a cool place, simply heating it when required, remov- ing the fat from the top; serve in cups with a slice of lemon in each. CLEAR SOUP. Three pounds of soup meat and gash it well, three quarts cold water and three teaspoonfuls salt, one-half teaspoonful pepper; boil slowly two hours, skim just as it comes to the boil, turn one-half cup cold water and skim again; when it begins to boil stir in another one- half cup water and skim again; after it has boiled two hours, add one onion in which has been stuck one clove, one carrot and one turnip, cook three hours more; strain and when cold take off the fat, and strain through a napkin to remove the sediment. TURKEY SOUP. Put the frame of roast turkey with all the remnants of skin and dressing in a soup kettle; add one onion, cov- er with cold water and simmer three hours, then strain, set away to cool; when ready to use, remove the fat, heat to boiling, thicken slightly with flour moistened with water; put in a few drops of carmine to color, sea- son with salt and pepper, add a wine glass of sherry wine and serve. TURKEY SOUP. Use the remnants of a turkey or any fowl, boil until the meat drops from the bones, season with celery, fresh or dried. I 246 Soups CHICKEN SOUP. Save the stock from chicken used for salad; take one- half cup of the meat that could not be used in the salad (the back, neck, etc.) chop this fine, season highly, add two beaten yolks and a tablespoon of bread crumbs, form into tiny balls and drop into the soup and boil six min- utes before the soup is taken up. The bones may be boiled an hour or more to make more stock. Note. — Dry celery tops and preserve in a tight tin can. These are very nice for seasoning soups and are always ready. FRENCH OXTAIL OR MOCK TURTLE SOUP. Fry some ham, onions, butter and eight ox-tails to- gether, add to this as much hot water as you will need and boil for one hour, then add tomatoes and spices tied up in a bag, skin of one lemon; boil well, mash a hard- boiled egg and place in bottom of tureen, before pour- ing in the soup ; just before serving add one wine glass of sherry and one lemon sliced. 17 OKRA GUMBO. Fry one nice chicken; while this is frying slice three quarts of okra with a little green pepper, or red and one large onion; when chicken is brown put okra, etc., into the same lard, and brown; add a half can tomatoes and let simmer, until thick; add one-half gallon boiling wa- ter, and let boil gently until okra is thoroughly soft, about two hours; serve with boiled rice. ^"^ OKRA SOUP. To five cups chicken, veal or beef broth, add one and one-half cups okra cut in small pieces; simmer until thoroughly cooked, and season to taste; one-half 247 Soups cup cooked sweet corn and lima beans may be added if desired. CLARET SOUP. Two tablespoonfuls rice cooked in one pint con- somme until tender; add one pint bottle claret, and the yolks of four eggs well beaten; sweeten to taste and stir until it begins to thicken; serve hot. WHITE ROUX. One tablespoon butter melted in frying pan, one ta- blespoon flour beaten into it until smooth, one cup of the broth added gradually and stirred to prevent its get- ting lumpy. Pour back into the soup kettle, and let boil up once. This is an excellent addition to many kinds of light soups. 94 BROWN ROUX. Made same as white roux except the flour and butter are browned, not scorched. This is added to many dark soups. 5>4: OYSTER SOUP. Take one pint oysters and to the liquor add one pint cold water; set over a good fire and skim carefully as it comes to the boil, add one pint hot milk; in another sauce pan put two heaping tablespoons butter, and as it simmers slowly add one tablespoon flour, stirring con- stantly; do not have the pan over a blaze or il will burn; let it cook three or four minutes and then add the soup to it, a very little at a time as it will thicken quickly at first;. after all the soup is put in the sauce pan add the oysters and let all boil up once; a small piece of mace added to the hot milk improves the flavor. -ii 248 Soups VEGETABLE SOUP— (No meat). One young small carrot, one small turnip, one salsify root, two stalks celery, one-half cup green peas, one-half cup shelled beans, two ears of corn cut from cob, or one- half cup canned chopped fine. One large onion, one tablespoon of chopped cabbage, two potatoes parboiled separately, and sliced, four tablespoons butter, two table- spoons brown roux. If butter beans or shelled beans are used, they must be boiled one hour before adding to the other vegetables. Dice carrot, turnip, salsify, celery, and parboil them hard for fifteen minutes in salted water with the peas, beans and cabbage, melt the butter in the bottom of the kettle, fry the sliced onion in it a light brown, stir in the other ingredients, including the chop- ped corn, cover with a quart or more of water, salt and pepper and cook one-half hour, then add potatoes and boil half hour longer. Thicken with the roux just before serving. This is almost a vegetable chowder. An ex- cellent dish. 93 TWENTY-MINUTE SOUP. One quart tomatoes canned or fresh, when scalding add heaping teaspoonful salt and pepper, little butter, cracker crumbs; roll fine and when ready for the table add one quart boiled milk. Serve immediately. GREEN PEA PUREE. One-half peck green peas and shell them, wash the pods and put the latter in enough cold water to cover them; boil one-half hour and then take out and put the peas on in the same water, cook three-quarters of an hour, put through a vegetable press, cook together in the same saucepan one half cup butter, two tablespoons 249 Soups flour; when it is boiling stir in three pints milk and add it to the juice ; season with one teaspoon sugar, salt and white pepper to taste. CREAM OF GREEN PEA SOUP. One quart white stock, one pint peas, one and one- half cups milk, two yolks, two tablespoons butter, salt and pepper. Boil peas soft in the stock, mash through colander, add butter, salt and pepper. Pour the boiling milk over the beaten eggs and put in tureen, turn in the peas; serve with croutons. SPLIT PEA SOUP. One cup large peas, three quarts or more of water, one and one-half pints milk, two tablespoons butter, salt and pepper. Wash peas and soak over night, drain and put in cold water to come to a boil slowly, boil three or four hours adding cold water as needed to keep them cooking. Press through a colander, add seasoning and milk. PUREE OF PEAS. One quart of green peas or canned, two tablespoons butter, one quart milk, one tablespoon flour, salt and pepper to taste. Cook peas thoroughly until pulpy, mash through colander, heat the milk in double boiler and when boiling pour over the flour rubbed smooth with the butter, return to stove and cook three minutes, stir- ring constantly; add pulp, season, and when it conies to a boil it is ready to serve. CLAM BROTH. One quart of clam juice, one quart of milk, a little butter, pepper and salt to taste, a suspicion of onion 250 Soups juice; served in bouillon cups very hot; add before send- ing to table, one teaspoonful of whipped cream in each cup; put on top do not stir in. 58 MUSHROOM SOUP. One pound mushrooms, peel and stew them in one cup water; reduce to one-half; boil twenty minutes and strain; fry the mushrooms in butter; remove the mush- rooms; to the butter add two tablespoons flour; to this add the hot juice of the mushrooms, one pint hot milk, chop mushrooms fine and stir in, season to taste, add one and one-half cups whipped cream. CORN SOUP. One dozen ears of corn, score the corn and then scrape with a sharp knife; boil the cobs twenty minutes in one quart of water; remove the cobs, add corn and boil fifteen minutes; thicken two quarts of milk with two tablespoons flour, add to the corn and boil ten minutes, season with salt, pepper, and a tablespoon butter, turn into a tureen in which are the well beaten yolks of three eggs. This can be seasoned with one teaspoonful of chopped onion, if you wish. '^ CREAM OF CORN SOUP. Into a double boiler put one pint of grated corn, two teaspoonfuls of salt, one tablespoonful of butter. When boiling add one tablespoonful flour stirred smooth in a Httle cold milk. Just before serving stir in one-half pint cream whipped. **** CORN SOUP. Cut the corn from the cob; to each pint add one quart of boiling water, cook one hour, put through a colander. 251 Soups melt one tablespoonful of butter, stir in one of flour; cook one minute, stirring well, add half of the corn pulp, when well mixed add the remainder of the corn, one pint of boiling milk, one h.alf pint creaifi, salt and cayenne. JKi BLACK BEAN SOUP. One quart of black beans, soak all night and in the morning drain off the water, and put the beans in the soup kettle with one pound beef loaf, and one-half pound salt pork, and three quarts cold water; boil three or four hours, adding water as it boils away, take out the meat, strain the soup through a puree strainer, slice one lemon and two hard boiled eggs in the soup tureen, turn in the hot soup and serve. BEAN SOUP. Soak one cup of beans (common navy arc best) in cold water over night, in the morning cook them in three pints of water. When tender put through a sieve, using the liquid in which the beans were cooked. Thili the paste with milk or white stock till like thin cream. Sea- son with salt and pepper, put thin slices of lemon in the tureen and pour in the soup. BEAN SOUP. One pint of baked beans and one pint tomatoes, one quart water and one onion, one sprig parsley and boil together until beans are very soft and put through a vegetable press, season and serve. While boiling add water as it boils away to keep the amount the same. RICE AND TOMATO BROTH NO i. One pint tomatoes, one onion minced, one stalk cel- ery, one cup rice boiled tender but not broken, one cup 252 Soups of the water in which the rice was boiled, one cup milk, three tablespoons butter, three tablespoons flour, one teaspoon white sugar, pinch soda, salt and pepper. Stew tomatoes, onion and celery half an hour, add the soda and stir till it stops foam.ing; rub through a sieve, return to stove with rice, rice water, sugar, salt and pepper. Melt butter, stir in flour, add hot milk, and stir till smooth; add to the tomato, let boil up once and serve. QUICK TOMATO SOUP. One quart of tomatoes and one pint of water, one bay leaf and onion, one-half teaspoonful celery seed, and one sprig parsley; boil them together fifteen minutes, rub together two tablespoonfuls each of butter and flour; add to the soup, strain through a puree strainer, season with salt, pepper and a dash of Worcestershire sauce. CREAM TOMATO SOUP. One quart tomatoes strained, one pinch soda size of a pea, six rolled crackers, one quart milk, butter size of large walnut, salt and pepper. Bring tomatoes to a boil, add soda and stir until it stops foaming, add cracker crumbs, seasoning and lastly the milk. Let it come just to the boiling point, and serve immediately. TOMATO SOUP. Take one medium sized onion, pare and slice, turn over it one pint of hot water; when the onion is soft skim it out, and add enough hot water to keep a full pint; into the hot water turn one pint of sweet milk, let all come to boiling point without boiling; take a scant halt cup butter, melt and add to it two good tablespoons flour, make butter and flour smooth, then turn into the 253 Soups milk and stir constantly till the mixture is like cream, then add a pint of tomatoes and let all cook together from five to ten minutes, salt and pepper to taste, then strain and if made properly the soup will not curdle, and no soda is required. 53 TOMATO SOUP. One quart ripe tomatoes, one pint water; boil twenty minutes, add one teaspoonful baking soda, one quart of sweet milk, a piece of butter size of an egg, salt and pepper to taste; thicken with a little flour and strain be- fore serving. Serve with toasted bread. ASPARAGUS SOUP. One quart of asparagus, cut in small pieces, one leaf onion, one quart water, simmer three hours, strain and set aside where it will keep hot, add one pint milk and thicken with two tablespoons flour, stirred smooth with cold water; season with one tablespoonful butter, salt and white pepper to taste. CELERY WHITE SOUP. Boil a small cup of rice in three pints of milk until it will pass through a sieve; grate the white parts of two heads of celery on a coarse grater, add this to the rice milk after it has been strained; put into it one quart of strong white stock, either of veal or chicken; let it boil until the celery is perfectly tender, season with salt, cay- enne pepper, and serve; if cream is obtainable substitute one pint of it for the same quantity of milk. 17 CABBAGE SOUP. One-half small head of cabbage, two quarts water, one quart milk, two tablespoons butter. Chop cabbage 254 Soups very fine and boil two hours or longer if possible, add the milk, butter and pepper and salt to taste. This soup has something of the flavor of an oyster stew. PUREE OF CAULIFLOWER. Boil cauliflower until very tender, press throuo-h po- tato strainer, make an exceedingly thin drawn butter and stir in the cauliflower with desired seasoning. Or, follow recipe for puree of peas. ^7 FRENCH SOUP-. One beef bone, one cup of very tender green corn, one potato chopped coarsely, one-half cup tomatoes, one onion; boil the beef bone, remove the fat from the stock, add vegetables, salt and pepper and cook until all are tender. If the canned beef is used, chop very fine 97 MOCK TURTLE SOUP. Soak one pint of purple beans over night in water enough to cover them. In the morning put over the fire in a quart of water. When they have been heating for an hour, add one quart of beef stock, one small onion, sliced, two stalks of celery; cook slowly three hours. Rub through a colander and return to the fire. When the soup boils stir in a tablespoonful of butter well mixed with one of flour, season with salt and pepper and when thick put in four meat balls. MOCK BISQUE SOUP. One pint milk and scald in a double boiler, one-half pint tomatoes and one tablespoon butter; mix with two tablespoons flour, add to the milk, also a teaspoonful of salt and sugar together, also a salt spoon cayenne; last of all add the tomatoes scalding hot and strain and serve. 255 Soups MUTTON SOUP. Use the water in which a thick leg of mutton has been boiled, soak one-half cup rice or pearl barley in water enough to cover it, two hours; add to the soup stock and cook one hour, beat one egg well and stir into one-half cup milk which has been thickened with one tablespoonful flour; stir into this one cup of the hot soup, little at a time to prevent curdling; season with salt, pepper and chopped parsley. CREAM OF RICE SOUP. One quart of chicken or beef stock, one-half teacup rice, one quart rich milk (part cream is better), one on- ion, one stalk celery, salt and pepper and one tablespoon butter. Wash and cook rice one-half hour, add it to the stock with the onion and celery and cook slowly one-half hour until the rice is very soft; put through a sieve and add the seasoning and milk which has been brought to the boiling point. When all comes to a boil it is ready to serve. CROUTONS. Cut stale bread into dice or tiny triangles, fry a light brown in salted butter, or butter the bread before cutting, lay on buttered tin in oven, and brown lightly, stirring often. Nice with any light soup. CREAM OF CELERY SOUP. One quart of celery and one quart water, one bay leaf, one-half onion, stew these three hours, then strain and set aside to settle ; pour off the top, which should measure one pint; melt two tablespoonfuis butter and stir in two tablespoonfuis flour, and when well blended add one pint of milk, then add the celery juice, season with salt, pepper, meat and serve. 256 Soups TOMATO SOUP WITH ORANGE. Hot weather soup, and a plain tomato soup can be greatly improved by adding a few slices of fresh oranges just before serving. A COMBINED FRUIT SOUP. Slice thin a quart of sour apples, cover with cold water, add two cups fine strawberries and steam until soft, then drain carefully through cheese-cloth bag, return to the stove and add a stick of cinnamon, juice, one-half lemon and sugar to taste, pinch of salt and a tablespoon tapioca ; boil until tapioca is clear ; this may be served hot or cold. TOMATO CREAM SOUP. To one quart tomatoes, one-half cup rice, one quart water and two level teaspoons pepper ; put all into a stew pan, and boil slowly till rice is tender ; rub through a fine sieve and return to the fire; rub tablespoon butter and same of flour till smooth ; stir into soup and dissolve a salt spoon soda in a little cold water ; heat one pint milk to boiling ; add the soda to the tomato ; then the milk and serve at once without heating again; the tomatoes and milk should be very hot, when turned together to prevent curdling. SOUP. Bones of turkey or chicken roast make an excellent soup ; boil till meat drops from the bones, and season with salt and pepper, and chopped celery and mix four heap- ing tablespoons with a little cold water, till smooth, add to liquor and simmer till it thickens ; makes a very nourishing and economical soup. 257 Soups A SUMMER SOUP— ALA APRICOTS. Peel and cut in halves the required number of nice ripe apricots, slice one-half of the quantity fine and sprinkle with sugar, rub the remaining ones through a sieve, remove the kernels from the cracked stones, and blanch them ; then cook in sugar and water till soft ; then pound to a paste; and add and mix with the pulp; then add enough juice of lemon and water to make a proper consistency ; pour this over the sliced fruit ; serve ice cold ; the soup should be about as sweet as the usual lemonade ; serve with bread strips ; sprinkled with sugar ; and glazed in the oven. VEGETABLE SOUP. Make vegetable soup No. i, but substitute for the brown roux one cup of milk heated separately and thick- ened with one teaspoon corn starch, cook the starch in the milk until it loses its raw taste ; then pour the boil- ing mixture over two thoroughly beaten eggs ; beat a few moments and place this in the tureen ; turn the vegetables over it that the eggs may not curdle. VEGTABLE SOUP NO. 2. Make a good stock from a beef bone, add to two quarts of stock one cup cabbage chopped fine, two slices of turnips, chopped fine and parboiled, three potatoes chopped fine, salt, pepper and celery-salt to taste. Boil the cabbage and turnip half an hour before adding them to the broth (the water should nearly boil away) put in the broth and potatoes, sea.son and boil half an hour longer. 258 Salads SALAD DRESSING. Two tablespoons butter, beaten to a cream, beat in this the yolk of one egg, then juice of one lemon, and one-quarter teaspoon salt, put in a kettle of water and stir constantly till smooth; if too thick add hot water. 109 SALAD DRESSING. Four tablespoons vinegar, two eggs, lump of butter size of an egg, bring vinegar to a boil and pour over the eggs while beating them ; put all back in the sauce- pan and set in a pan of hot water, add the butter and stir constantly till smooth, add two saltspoons salt, one of mustard and one of red and white pepper mixed; when cool and just before mixing with salad add whip- ped cream. 10«> SALMON SALAD. One can salmon and six hard boiled eggs, one cup of cucumber pickles chopped fine; mix thoroughly and add one-half pint any good boiled dressing; serve on let- tuce leaves and have the salmon very cold. SALADS OF FISH. Any kind of cold cooked fish can be used in salads; lettuce is the best green, but green vegetables when cooked and cold can be added to the fish. Sardine or French dressings are best with fish. SHRIMP SALAD. Extract the meat from the boiled shrimps, mix with lemon juice, and let stand half an hour or longer. Ar- range in a salad bowl with a few hard boiled eggs, pour over all a good mayonnaise, garnish with lettuce leaves, and rings made of the whites of hard boiled eggs. 259 Salads CRAB SALAD IN TOMATO CUPS. Select fine large tomatoes, carefully peel and cut the stem and remove tlie pulp, moisten the inside with French dressing, and thoroughly chill; when ready to serve fill with crab mayonnaise (crab salad), put a spoon- ful of mayonnaise on top and serve on a lettuce leaf. 52 EGG SALAD. Boil one dozen eggs till hard, cut in quarters length- ways, dress with one-half cup of any good cooked salad dressing, and serve very cold. NEUFCHATEL SALAD. To one package of Neufchatel cheese, add a little Ta- basco pepper and mix well with one-half cup nuts (chopped) English walnuts or pecans; form this mixture into balls like small butter balls; serve three of these balls on a leaf of lettuce with mayonnaise. 51 WALDORF SALAD. Four large tart apples diced or coarsely chopped, one quart celery cut in half-inch pieces. Use only the crisp white part of the celery. Pare and cut the apples into dice, add the cut celery and sprinkle very lightly with fine salt and paprica, then pour over all a pint of good salad dressing mixed with a pint of whipped cream. Serve on lettuce leaves or garnish with the celery tops. Do not let apples stand for they turn dark soon after paring and cutting. FRUIT SALAD. Cut two bananas and two oranges into slices, place on lettuce leaves. For the dressing: juice of one lemon, two tablespoonfuls sugar, one teaspoon maraschino and 260 Salads two tablespoonfuls water; stir over the fire till the sugar is dissolved; when cold turn over the fruit and garnish with candied cherries. FRUIT SALAD. One package Knox gelatine, cover with one cup cold water and let stand twenty minutes; add one quart boil- ing water and one pint sugar; strain and set aside till it begins to stiffen; then add one-half pint chopped pine- apple, juice of two lemons, four oranges, peeled and cut in small pieces, one gill of preserved ginger, one half pound figs cut in small pieces, one-half pound walnut meats ; set aside in a mold to form. A FRUIT SALAD. Prepare four oranges (peel and cut in pieces), three bananas, one-fourth pound canned cherries, one pint grated pineapple, one-half pound almonds, blanched and pounded, one-half cup lemon juice, two tablespoons sherry or Maderia wine; mix and put together with powdered sugar between layers, and place on ice for one hour, serve ice cold; any kind of canned fruit may be used, and their juice used as substitute for wine; serve as dessert or as punch between courses. CABBAGE SALAD. One small head of cabbage, two bunches of celery chopped fine. Dressing: one gill vinegar, two eggs, four tablespoons sugar, one teaspoon flour, salt and pepper to taste; when it begins to boil watch closely and cook three minutes, set away to cool; when cold add one- half pint sour cream; beat till light; turn over the cab- bage just before serving. 261 Salads WALNUT SALAD. From a bunch of celery take the white tender stalks; cut in small pieces and measure; crack English walnuts carefully, so they will come from the shell whole ; use an equal amount each of walnuts and celery; mix with any good salad dressing, mayonnaise preferred ; serve on let- tuce leaves. NUT SALAD WITH CELERY. One cupful English walnuts, drop into hot water and boil ten minutes; then take out and drop into cold water for about half an hour; then dry them in a napkin and break into small pieces; mix with same quantity of cel- ery chopped fine; moisten the whole with mayonnaise dressing and serve on lettuce leaves. A dash of pap.- rika at the last. Other nuts can be used in the same way. NUT SALAD. One cupful of chopped English walnuts or other wal- nut meats, with two cups of fine tender lettuce leaves shredded; serve on lettuce leaves with French or any good dressing. WALNUT SALAD. Cut the meats of English walnuts in quarters; squeeze lemon juice over them; let stand fifteen or twen- ty minutes; mix with them half of their quantity of ol- ives, cut in quarters and celery. Dress with mayonnaise made rather thin with cream. i*> CUCUMBERS FOR WLNTER SALADS. Pare and slice cucumbers and put in strong brine, to flavor salads for winter; take out a few and put in vinegar; for salads, freshen hut do not put in vinegar. 262 Salads HAM SALAD. Soak half a teaspoonful granulated gelatine in a tablespoon and a half cold water, and dissolve it in three quarters of a cup of chicken liquor (hot) strain this over a cupful of cooked and chopped ham and stir it while it stands in ice water, until the mixture begins to thicken, fold in one cupful thick cream, beaten till it is stiff and add a few grains of paprika with salt if required; place in a rinsj mold and after turning it out at serving time, fill in the sides of the center with lettuce leaves. This can be filled with mayonnaise or French dressing can be passed with the salad. 98 TONGUE SALAD. Boil, skin and trim a tongue and cut into dice, and add the whites of six hard boiled eggs, cut into smaller pieces, cut up fine the white stalks of three heads of cel- ery and nii.x with the tongue and eggs. The dressing should be made by beating together four eggs, six table- spoons vinegar, five of melted butter, one of prepared mustard, one of sugar and two-thirds cup cream. This should be cooked in double boiler and when it is as thick as custard, set aside to cool, season with salt, cayenne, and if it is too thick thin it with lemon juice. This should be mixed with the tongue and other ingredients and served at once. POTATO SALAD. One heaping tablespoonful flour, two heaping table- spoons butter, one cup sweet milk. Boil together well and add one cup vinegar, tw'O eggs well beaten, one even teaspoon mustard, three tablespoons sugar, one small teaspoon salt, pinch of red pepper, two good sized on- 263 Salads ions chopped fine. Boil all together, stirring constantly; when done it will be like thick cream. Pour over po- tatoes sliced thin. This dressing is nice for any salad, the onions may be omitted, if desired. 09 TOMATO SALAD. Choose medium sized smooth tomatoes, peel and set each on a pretty lettuce leaf and place on the top two generous tablespoons of the following dressing: one tea- spoon dry mustard, one tablespoon flour, four table- spoons sugar, one egg well beaten or two yolks, one cup of mild vinegar (dilute if necessary), one piece butter size of an egg, one teaspoon salt. iH> "A DAINTY." To serve with salads and soups, cutting away all crust and leaving the loaf square, butter the end of same, and cut in very thin slices; roll each slice and fasten with wooden tooth picks ; place in hot oven until a dainty brown. Remove tooth picks and serve hot or cold. CHICKEN SALAD. Stew a chicken in as little water as possible; when done remove the skin and set away to cool; when thor- oughly cold remove the bones, cut with a sharp knife in dice, the size of a hazelnut; four stalks of well bleached celery cut as the chicken ; whites of twelve hard boiled eggs, cut in half rings; pour over this a rich mayonnaise dressing made after the following recipe: stir together two tablespoons sugar, one teaspoon dry mustard, one and one-half tablespoons celery salt, and a dash of cayenne pepper; add to this one small cup of best vinegar; beat the yolks of six eggs and pour slowly into the vinegar. 264 Salads beating all the time to prevent curdling; then add one cup of cream and put over the fire, and whip with egg spoon till it thickens; remove at once and do not let it boil; whip till cold and if too thick thin with cream; gar- nish salad dish with parsley; pour dressing over chicken, celery and eggs; stir lightly with silver fork, and serve in salad dish. All should be very cold when served. 57 QUINELLE SALAD. Boil a chicken till tender, remove all the meat and chop fine; to every pint of milk add two well beaten eggs, a tablespoon chopped parsley, salt and pepper to taste, form into small balls and drop into boiling hot stock, and cook three minutes; when cold serve on let- tuce with mayonnaise. CREAM CHICKEN SALAD. Two large chickens, one box of Knox's gelatine, one teaspoon salt, one quart of whipped cream, three pieces of celery; boil chicken and celery tender, reduce to half; dissolve gelatine in cold water; put in stock and when half cold add chicken cut as for any salad; whip cream stifl' and put in the jelly, stirring thoroughly; put in in- dividual molds and set on ice; garnish with celery; salad and lettuce will make twenty-four molds. 7 GREEN PEA SALAD. A salad made from green peas is much improved if a little mint is added; for the salad one-half pint tender cooked peas that have been thoroughly chilled is ar- ranged on a bed of lettuce hearts on a flat dish or plat- ter, sprinkle over the peas a teaspoonful of finely chopped mint leaves; pour a French dressing over and 265 Salads serve. If it is desired to serve the salad for luncheon dress with mayonnaise; almost any green salad, particu- larly if it is to be served with a roast is improved by us- ing a mint vinegar in compounding the French dressing. MUTTON SALAD. Cut cold boiled mutton in dice, sprinkle with chopped mint and let stand several hours; at serving time mix with mayonnaise dressing and season with one tea- spoonful Worcestershire sauce; serve on lettuce leaves; garnish with tomatoes and cut in quarters. CABBAGE SALAD. Chop a small half cabbage with one cucumber and one small onion (you can omit those if you wish but it improves it). Make a dressing of one egg, one table- spoonful flour, one heaping tablespoon butter, dash of mustard, cayenne, sugar and salt to taste; stir thorough- ly; then add scant half cup vinegar, place on stove and cook stirring constantly; remove and thin with milk or cream (cream is the best) ; pour over cabbage and set on ice to cool; it should not be too thin; this will do for six persons. 14* CUCUMBER SALAD. Take one large or two small cucumbers, one- quarter teaspoon pepper and salt mixed, one tablespoon best French vinegar, three tablespoonfuls of fine salmon oil, peel and slice the cucumbers as finely as possible and sprinkle the pepper and salt over it, add vinegar and salt in above proportions a moment before using. 1*>7 TOMATO SALAD. One can of tomatoes and gelatine sufficient to harden it, dissolve in a little cold juice, boil the tomatoes ihor- 266 Salads oughly and season highly with salt and red pepper, and butter size of a small egg and then strain and pour over the gelatine; mix well and fill small cups; serve very cold with mayonnaise dressing. 7 SALAD DRESSING. For one pint: yolks of eight eggs, two tablespoons sugar, two tablespoons cornstarch, one teaspoon salt, some pepper, one teaspoon of Coleman's mustard, one- half pint good vinegar ; mix dry portions in a bowl, while heating vinegar in a granite pan; beat eggs in pan you want your dressing; then add dry mixture and butter, and last the hot vinegar; put on stove and stir constant- ly with flat egg beater till it thickens; this will keep a long time and when ready to use it add one cup whipped cream. «5 COOKED SALAD DRESSING. Two eggs well beaten, one teaspoonful mustard, one teaspoonful salt and one teaspoonful curry, one tea- spoon celery salt, one tablespoonful sugar, one-half tea- spoonful pepper, one-half cup butter, one cup vinegar; cook over steam until thick- and then add one cup of whipped cream. 53 CELERY SAUCE. Fifteen large ripe tomatoes, one green pepper and five onions, four celery heads, three and one-half cups vinegar, two tablespoons salt, eight tablespoons sugar; chop all fine and tomatoes separate; boil one and one half hours; to be eaten with meats. •* DRESSING FOR CABBAGE. Four tablespoons butter melted w'hen hot, stir in one tablespoon flour and then add one cup sweet milk ; when 267 Salads thick stir in three eggs, one teaspoon mustard, one ta- blespoon sugar, one tablespoon salt, scant, one-quarter teaspoon pepper, one-half cup vinegar; cook till like custard, and when cool pour over cabbage. JM) CRELA.M DRESSING— (For Salads.) Two tablespoonfuls sweet cream, whipped; two table- spoonfuls sugar, four tablespoonfuls vinegar. OLIVE SALAD. One cupful of Spanish olives (stuffed olives may be used), and one and one-half glass gherkins chopped fine, one cup stale bread crumbs, one-half cup mayonnaise with the juice of one-half lemon; mix well together; over the top sprinkle two chopped red peppers. OYSTER SALAD. Drain oysters from liquor and drop into boiling wa- ter, with a little salt, just let them swell; remove and drain' them dry; place them on tender lettuce leaves, with chopped celery, covered with mayonnaise and place between slices of bread (white) and cut thin, SALAD SUGGESTIONS. Salads may be served in summer for the morning meal, when appetites are fitful, if so make it as simple as possible, using the most tender and crisp leaves of salaiJ plants or subacid fruits, with simple French dressing, this may apply to a dinner, a mid-day luncheon, if so it should be made of more nourishing materials, meat or fish, or meat and vegetables or fruits and nuts. A fruit salad is a very nice substitute for dessert, especially good for the children if present. 268 Salads OYSTER SALAD. Scald one pint of nice large oysters, in their liquor till plump, but do not boil as that makes them tough, then drain them from the liquor and set them in the refrig- erator till chilled. TO MAKE DRESSING Four tablespoons oil and two tablespoons vinegar, one teaspoon salt, dash of paprika ; pour this over the oysters and let stand ten or fifteen minutes ; arrange tender, crisp lettuce leaves in cup shapes on dainty plates and fill with the oysters ; garnish with mayonnaise and pimolas. FISH SALAD. Use cold broiled or baked fish, free from all bones and skin, flake rather fine, sprinkle lightly with salt and . white pepper, unless the fish was highly seasoned when cooked ; lay on a bed of lettuce leaves ; cover with a good mayonnaise ; a few slices of lemon on the lettuce will add to the looks of the salad. SALMON SALAD. Free the fish from all bones and skin, leave in quite large pieces, arrange on a bed of lettuce leaves or on a platter with sliced lemons for the garnish ; place on each piece of fish a spoonful of the following: DRESSING. One small cup vinegar, one-half teaspoon salt, two tablespoons of sugar ; put on to boil and when boiling pour over the following ingredients, which must be beaten well together to a cream ; one and one-half table- spoons com starch, two tablespoons butter, one table- spoon boiling water; add one-half cup cream when cold and two raw eggs. 269 Salads TOMATO AND SHRIMP SALAD. Peel large smooth tomatoes and cut in half and scoop out the seeds, leaving only the shell, take a can of shrimps and drain them properly and set on ice till thoroughly cooled ; the tomatoes the same ; mix the shrimps with mayonnaise dressing and fill the shells ; place each on a crisp lettuce leaf and serve with more of the dressing. FRUIT SALAD WITH CHERRIES. Take a half cupful water, and one cupful sugar, add the juice of a lemon, liquor glass full of marascheno, half fill dainty glasses with stoned and sliced cherries, straw- berries or bananas ; pour over each glass a little syrup ; mix an equal quantity syrup and lemon jelly and pour into glasses ; this can also be molded. HANDY SALAD DRESSING. Five tablespoons vinegar, five yolks eggs, and one- half cup butter, one teaspoon seasoning. Heat vinegar slightly and add well beaten yolks, beat constantly till it thickens a little, take off stove and add butter and season- ing and beat well, till it cools a little. Whip one-half cup thick cream stiff, and add to it about one-fourth of the dressing, beat till smooth, mix well into the salad and save a spoonful to put on top of each portion served. That which remains may be put away in a covered jelly glass and will keep several weeks in a cool place. A little pure olive oil may be added to the above, if preferred. Seasoning to be kept in covered tin box. Seven tea- spoons salt, four teaspoons dry mustard, one teaspoon red pepper. 81 270 Salads WALDORF SALAD. Two cups chopped apples, three cups celery cut across fine, one cup English walnuts in small pieces, but not chopped fine, salt apples, and celery, and some nice tender lettuce; slightly line a salad bowl or individual dishes with the lettuce, then mix other ingredients with "Handy Salad Dressing" (given elsewhere) ; place salad on let- tuce with a little of the dressing on top. 81 271 Side Dishes CORN OYSTER. Eight ears sweet corn grated, two cups milk, three eggs, salt and pepper, flour enough to make a batter. Melt a tablespoon of butter in a frying pan and drop the mixture into the hot butter, a spoonful in a place, brown on both sides and serve immediately on a hot dish. Very nice for breakfast or a side dish for dinner. SCALLOPED CORN. Butter a baking dish, put in layer of crumbs then one of corn, season with salt, pepper and bits of butter, then layer of crumbs, etc., until dish is filled, crumbs to be on top scattered with bits of butter. Moisten with milk and bake about thirty-five minutes. ASPARAGUS ON TOAST. Boil asparagus cut into small lengths, until tender, season with salt, pepper and butter, lay on slices of but- tered toast; dip a tablespoon of rich creau) over each slice; set in oven a moment to heat cream and serve at once. PLNEAPPLE SPONGE. One cup grated pineapple and one half cup sugar; cook one-half cup of minute tapioca in two cups boiling water till clear, add this to pineapple, and cook till sugar is dissolved and just before serving add whites of two eggs, and two tablespoons of lemon juice; serve with sugar and cream. «^ ASPARAGUS IN ROLLS. Two bunches of asparagus, eight stale biscuits or rolls, one cup milk, three eggs, one tablespoon butter, salt and pepper; stew the asparagus until tender, drain 272 Side Dishes and chop and add to the sauce made by heating the milk, adding the beaten eggs, and seasoning and stirring until it thickens. Cut the tops from the rolls, remove a few crumbs from the under part of each roll, set all in the oven to crisp, being careful to keep each top by piece from, wliich it was cut. When crisp fill the rolls with the mixture, put on the tops and serve. 100 OYSTER LOAF. Take a cream or square loaf of baker's bread (stale), cut off the crust carefully in one piece, take out all of the inside close to the crust; have ready one quart of oysters scalded sufficiently to plump them, put them into the loaf as in preparing scalloped oysters, using crack- ers, the crumbs, or inside of the bread toasted, but not scorched, and oysters alternately together with butter, pepper and salt, hot milk mixed with the liquor drained from the oysters before they were scalded; bake one-half hour in a moderate oven; leave off the top crust until the last ten minutes. 22 SWEET POTATO BREAD. One pint of cornmeal, one pint mashed potatoes, half cup meat chippings, one teaspoonful soda, one teaspoon baking powder, two eggs. 4i> LIVER PATTIES. Take one-half pound of calf liver, steamed or boiled and chopped fine, season with salt, pepper, catsup and Worcestershire sauce to taste; adding a little thick brown sauce. Serve in hot patty shells. ASPARAGUS ON TOAST. Wash and drain carefully and cut away the tough 273 Side Dishes ends, tie in bundles, stand in boiling water and cook till tender, take from water and drain, untie and lay on dainty buttered toast; pour over it a sauce made as fol- lows: one tablespoon melted butter, one tablespoon flour, well blended, tlien pour in one cup hot milk, and stir constantly until it thickens; season to taste with salt and white pepper; serve immediately. ORANGE COMPOTE. Make a syrup of one cup water, two cups sugar; peel and separate six sour oranges, into segments, boil in the syrup until tender; boil the syrup down to the re- quired thickness and pour over the oranges. Serve eith- er hot or cold with a border of boiled rice. ORANGE OMELET. Three eggs and three teaspoons powdered sugar, two tablespoons orange juice; peel and slice one orange, sprinkle sugar on and also grated rind; beat the yolks of eggs, cut the wliites, stiffly beaten, carefully with a knife; pour the whole into a hot buttered omelet pan; when tlie omelet sets lift from the sides of the pan, with a thin knife blade; when the mass is a delicate brown lay on the sliced orange and fold over; serve on hot platter. SCRAMBLED TOMATOES. Peel and slice six tomatoes and season with salt and pepper and place over hot fire and when cooked suffi- ciently add three eggs well beaten and a piece of butter the size of a walnut; serve on slices of buttered toast. TOMATOES TO BE SERVED AS AN ENTREE. Peel and remove a slice from the stem end of a to- mato, taking out seeds and core, sprinkle salt and pepper 274 Side Dishes over tlie inside; make a white sauce of one and one-half pint mushrooms, cut in halves and fried in a little butter, the juice of one lemon, a little minced parsley, and mix with the mushrooms; fill the tomatoes with the mixture, sprinkle bread crumbs, mixed with parmesan cheese, and a bit of butter over the top of each; bake thirty min- utes and g^arnish with cress or nasturtium leaves and blossoms. HOT CHEESE BALLS. Whites of two eggs beaten to a stiff froth (very stiff), one-half cup of grated dairy cheese, two drops of Wor- cestershire sauce; make into balls the size of an English walnut, and drop into hot lard ; brown and serve at once. 43 COLD CHEESE BALLS. Put some dairy cheese through a meat chopper, us- ing a fine cutter; to each cup of cheese add one-fourth teaspoon salt, season to taste with paprika or cayenne and add enough rich cream, olive oil, or creamed butter; mould into balls; English walnut meats or hickory nut meats can be added; put away to chill thoroughly. To serve with salad. _ 43 STUFFED PEPPERS. One tablespoonful of minced chicken, one table- spoonful of minced ham, one cupful of bread crumbs; stir together with one egg, butter, salt and pepper; cut the peppers in half, remove seeds, wash and fill with the stuffing, add a little butter to the top of each; bake twenty-five minutes. 43 CALVES' BRAINS. Soak the brains in cold water until blanched and put several teaspoons vinegar in water, and simmer brains ten minutes; take from water and when cold cut into thick slices; dip in one beaten egg, and roll in cracker crumbs, and fry brown in hot fat. 275 Side Dishes CHICKEN CROQUETTES. One pint finely chopped cliicken, one cup bread crumbs, one teaspoon (scant) salt, one teaspoon flour, one-half teaspoon pepper, one cup cream or chicken stock, three eggs, two tablespoons butter, season with chopped parsley, lemon juice or onion juice, make sauce of the cream or stock thickened with the flour, and butter rubbed together; when boiling add two eggs well beaten; set away at once to cool ; when cold mix all together ; form into croquettes and dip into beaten egg ; then roll in crumbs ; repeat and fry a light brown in wire basket. SALTED ALMONDS. Blanch almond meats by pouring boiling water over them, slip off the skins, for each cup of nuts allow one- half tablespoon melted butter ; stir well and let stanu one- half hour; sprinkle with salt, and put into clean pan, stir- ring often ; bake in slow oven till crisp through ; dry on brown paper. SALTED PEANUTS. A very good and cheap substitute for salted almonds, proceed as in above recipe. SALTED PECANS. Remove pecan meats carefully in halves, make as salted almonds but do not blanch ; very delicate. CHEESE SOUFFLE. Two tablespoons butter, one large tablespoon flour, one-half cup milk, one cup grated cheese, three eggs and one-half teaspoon salt, tiny dash of cayenne; put butter into a sauce pan and when melted but not browned add flour and stir till smooth, add milk and seasoning and 276 Side Dishes cook two minutes ; add the beaten yolks and cheese ; and set away to cool ; when cold add whites beaten stiffi ; turn into a buttered baking dish ; bake twenty-five minutes and serve immediately. CHEESE OMELET. Butter pieces of bread and lay in baking dish, grate cheese over bread and continue till dish is full ; pour over all a custard made of two eggs, one pint milk, one pinch salt; bake half an hour. ESCALLOPED CHEESE. Soak till soft one cup bread crumbs in milk enough to cover one cup grated cheese or more, three eggs well beaten, butter size of an egg, melted, mix crumbs, eggs and the cheese with the butter, and pour into buttered baking dish ; grate crumbs thickly over the top and bake half an hour in rather hot oven, but not hot enough to separate eggs and milk. ^^ 277 Sand^viches If sandwiches must be prepared some time before using, wring a napkin out of water and wrap around them and set in cool place; also an excellent thing to do if one is going on a journey, they will keep perfectly fresh for hours. BREAD FOR SANDWICHES. Should not be more than twenty-four hours old, and cut thin, the crust should all be neatly cut away and the butter creamed and evenly spread; if nuts are used they should be chopped fine, salted and mixed with the but- ter, or with enough cream salad dressing to moisten. GRAHAM BREAD STRIPS. Take thin slices of graham bread and spread lightly with butter and then with prepared mustard, then grat- ed cheese; press slices of bread firmly together, cut in inch wide strips, brown in the oven. To be eaten with salads. 4- CHICKEN FOR SANDWICHES. Cut a large chicken or old fowl in pieces and boil till very tender, season well and remove the meat from bones and grind; boil four or five eggs for twenty min- utes and when cold chop fine, add to meat with enough broth to moisten; a little chopped celery may be added. HAM OR TONGUE SANDWICHES. Four eggs well beaten and two tablespoons mustard, two teaspoons pepper, if cayenne is used not so much, one-half cup butter, one pint vinegar; cook till thick and when cold mix with finely chopped ham or tongue. This dressing may be bottled while hot and kept for emer- gencies ; half of the recipe is enough for one tongue. 278 Sandwiches MAYONNAISE SANDWICHES. Add to mayonnaise dressing a few capers and cu- cumber pickles, chopped fine, and chop the contents of a small bottle of olives, add these to the dressing, mak- ing it just thick enough to spread; spread just before serving on thin slices of bread. TOMATO SO YE. One peck of ripe tomatoes, peeled and sliced, eight onions minced fine, sprinkle between the layers one cup of salt, and let stand over night, then drain off the liquor and add two quarts of vinegar, one tablespoon each of ground ginger, cloves, mustard, allspice, and one-half tablespoon cayenne pepper; simmer for three hours; when nearly done add two pounds of coffee sugar. Delicious sandwiches may be made by adding a little of the above sauce, to chopped cold chicken, and spread- ing between layers of thin bread and butter. IOC DELICIOUS SANDWICH. For picnic or luncheons chop three ounces of cream cheese, one teaspoon butter, one teaspoon anchovy; mix to a paste, season to taste, salt and white pepper, add a few English walnuts chopped; mix all together and spread on thin slices of white bread; garnish with water cress. lOO SANDWICH FILLING. One-third chopped almonds, two-thirds chopped cel- ery, a sprinkling of salt; mix with mayonnaise, and spread between slices of brown bread. NASTURTIUM SANDWICH. Slice bread thin and cut away all crust, spread the 279 Sandwiches butter evenly; place a medium-sized nasturtium leaf with stem visible: spread the least bit of mayonnaise as the nasturtium is quite pungent. These are delicious and dainty. NUT SANDWICH WITH CHEESE. One cup walnuts chopped fine, cream cheese enough worked with them to form a smooth paste; soften the pa.ste with cream until it will spread on thin slices of bread. WALNUT SANDWICHES. Qiop English walnuts and add to mayonnaise dress- ing; place a teaspoonful on lettuce leaf, and serve be- tween thin slices of brown bread. NUT SANDWICH. Chop nuts very fine and spread thin slices of bread with butter, sprinkle over the grated cheese, cover with another slice of bread and press together firmly, or the nuts may be moistened with thick cream, mayonnaise, spread between the slices of bread. DELICIOUS SANDWICH. Three ounces of cream cheese chopped fine, mix with one teaspoon butter, one teaspoon of anchovy, adding a few chopped nuts (pecans or walnuts), season to taste, salt and white pepper; cut thin slices of white bread and remove the crust, spreading the above mixture between the slices; garnish with water cress. TOASTED SANDWICH. Equal parts of chicken or veal, use one part of cold tongue; to one cup of meat when chopped add one table- spoon of melted butter, one teaspoonful of essence of anchovy, one-half teaspoon of lemon juice; cut bread 2S0 Sandwiches and butter it ; toast each slice a delicate brown ; spread with the above mixture while hot and put together; to be eaten cold. LETTUCE SANDWICH. Cut white bread in thin slices, cutting away all crusts ; place a fine tender lettuce leaf and spread with mayon- naise dressing ; cover over with another slice and press gently together ; nasturtium leaves or flowers and a bit of mustard ; yolk of hard boiled egg may be added if de- sired. CRESS SANDWICH. Chop cress, add a dash of lemon juice or a very little salad dressing; spread on buttered bread, and cut into triangles or fancy shapes. CHEESE SANDWICH. Grate dry cheese and sprinkle on buttered bread ; add a very light sprinkling of cayenne pepper if desired. PEANUT SANDWICHES. Pound peanuts to a paste in a mortar and season with salt and spread between thin slices of bread. ROLLED SANDWICH. From one loaf of baker's bread cut with a sharp knife every bit of crust, chop cold ham and season with made mustard and salt if necessary ; butter thin slices of bread ; spread on the meat, roll the slices and tie with a ribbon; very pretty for lunches. EGG SANDWICH. Chop hard boiled eggs fine, with a cucumber pickle large or small, according to number of eggs used, pepper and salt and a little made mustard ; rub very smooth with a silver spoon ; spread between thin slices of buttered 281 Sandwiches bread, from which the crust has been removed ; pile on a plate on a folded napkin. MINCED HAM SANDWICH. One cup boiled ham chopped fine, two or three hard boiled eggs chopped fine, one teaspoonful mustard, two tablespoons vinegar ; mix all well and spread on thin slices of bread very lightly buttered. LETTUCE SANDWICHES. Spread salad dressing lightly over lettuce leaves, place between slices of bread, and trim the edges with sharp knife ; the leaves must be very crisp and sandwiches eaten as soon after making as possible, as they lose their fresh- ness. BOSTON SANDWICHES. Cut thin slices of Boston brown bread, in rounds, or any odd shapes, spread them lightly with cream or neufchatel cheese, take a corresponding number of slices and spread with olives and pimentos chopped and mi.xed with mayonnaise dressing; press the slices together with a leaf of crisp white lettuce between each sandwich. TO MAKE BUTTERS FOR SANDWICHES. Rub the butter to a cream, blending any flavor desired, such as anchovy, caviare, sardine, lobster, cheese, parsley, cress, chives, horseradish, any of which may be used. PEANUT SANDWICH. Freshly roasted peanuts chopped fine, add mayon- naise dressing, or French dressing, and a very little whip- ped cream, cut thin slices white bread and spread with the above mixture; especially liked by children. OLIVE SANDWICH. Spread thin slices of bread with olives chopped coarse- ly, and mixed with mayonnaise ; bread sliould not be buttered. 282 Sandw^iches CHEESE AND NUT SANDWICH. One cup chopped nuts, any kind preferred, make a smooth paste with cream cheese, adding enough cream to make proper consistency to spread between thin slices of bread. MINCED SANDWICH. One-half pound cold boiled ham, chopped fine and add a little mustard pickle also chopped, put one-fourth pound butter in frying pan, add to the ham the yolk of one egg, beaten, salt and pepper, stir quickly and thor- oughly and remove from fire, pour into a square tin, and set it on ice, or in some cold place ; when firm cut in thin slices and place between thin slices of buttered bread; especially good for picnics or traveling. DILL SANDWICH. Slice thin and spread with butter rye bread, on one- half of bread spread thin chips of cold chicken, or turkey, cover this with dill pickles, sliced very thin, then cover with other shce of bread, and butter, press together, good for picnics and outings. SALAD SANDWICHES. May be made of all kinds of cold meats, the filling being placed on rubbed or crinkled lettuce leaves, allow- ing the curly edges to project from between the bread slices which have been trimmed of all crust, cress is often used, and spread with mayonnaise ; sandwiches should not stand long after being put together. CUCUMBER SANDWICH. These are quite new, slice medium sized cucumbers very thin, and let them stand in cold salt and water one- half hour, then drain off and pour over white wine, or tarragon vinegar, with a few drops lemon juice, let stand one hour, lay the cucumber slices upon small rounds of brown bread, and spread with butter. 283 Vegetables CREAMED CABBAGE. Chop the cabbage and boil until tender and the water is nearly or quite boiled away. Cover with milk, season with salt, pepper and butter and serve. TART CABBAGE. Chop cabbage and boil tender, when about a cup of the boiling water remains add one or two tablespoons of good vinegar, a tablespoon of flour moistened in water, butter, salt, pepper and a little sugar ; boil until it thickens slightly. CAULIFLOWER SERVED WHOLE. To cook cauliflower and have it remain unbroken, wash thoroughly, remove all outer leaves and let it stand flower down in a deep dish of water to which a good handful of salt has been added, allow it to remain there three or four hours ; then shake it free from the water ; tie it in a piece of fine muslin ; drop into a pot of briskly boil- ing salted water and allow it to boil slowly forty minutes ; remove cloth carefully and place in deep dish flower up and cover with the following sauce. WHITE SAUCE. One tablespoon butter, two tablespoons flour, cream together and stir slowly into one pint boiling milk until it is the consistency of cream ; season with salt and a little white pepper; this vegetable can be prepared more quickly if separated into the flowerets and boiled until tender omitting the cloth. CREAMED CABBAGE. Boil a firm white cabbage fifteen minutes, drain and cover with more boiling water ; when tender drain and set 284 Vegetables I aside to cool ; chop fine and add two eggs well beaten, one tablespoon butter, pepper and salt, three tablespoons sweet cream ; put in a baking dish ; brown in the oven and serve hot. TO BOIL CABBAGE. Cut a cabbage in two, remove part of the core, wash and drain well, have a kettle one-half full of boiling water, add one tablespoon salt, and salt spoon soda ; put in the cabbage and boil hard twenty-five minutes; drain well and season with butter, salt and pepper. SCALLOPED CAULIFLOWER. One cauliflower, three quarters cup of milk, one table- spoon butter, two tablespoons bread crumbs, one egg, salt and pepper ; boil the cauliflower until tender, about twenty minutes ; make a sauce of the butter melted, add milk and crumbs and simmer until crumbs absorb the Hquid, add the beaten egg and remove from the stove before the egg is cooked ; break the cauliflower carefully ; arrange in a buttered baking dish ; sprinkle with salt and pepper ; pour sauce on this ; dust a few dr\- crumbs on the top and bake a light brown. CAULIFLOWER, WITH SOUR SAUCE. Boil cauliflower tender in salted water, make sauce of a half cup of water and half cup vinegar; thicken with one tablespoon flour rubbed smooth with one tablespoon butter; boil sauce, salt a little and pour over cauliflower. ASPARAGUS. Boil stalks whole in salted water ; serve in individual dishes with a dish of melted butter, in which the tops are to be dipped as they are eaten. 285 Vegetables CREAMED ASPARAGUS. Cut only the very tender part of the stalks into inch pieces; boil until tender in as little water as can be used and prevent burnin.cf ; drain off the water, season with salt and pepper ; pour into the cooking dish a cup of thin cream or sweet milk, and thicken with a tablespoon but- ter rubbed smooth with a tablespoon flour; boil up until sauce is smooth, and serve. FRIED CUCUAIBEJiS. Pare cucumbers and cut into thick slices ; dip into beaten egg which has been seasoned with salt and pepper, then roll in fine cracker crumbs and fry in frying pan a light brown. COWSLIP GREENS. Prepare same as spinach or dandelion greens. After blossoms appear the greens become bitter. SPINACH. Wash the spinach very carefully through several wa- ters, as particles of sand are apt to lodge in the stems near the root ; cut away the roots before boiling. Roil twenty minutes in as little water as can safely be used and not burn. Drain, press in the colander to remove all water; chop very fine, season with salt, pepper and butter, and garnish with hard-boiled eggs. SCALLOPED ONIONS. Three onions sliced very thin ; place a layer of the onion in the bottom of a baking dish ; sprinkle with bread crumbs, two or three small bits of butter, pepper and salt, then another layer, repeating the seasoning, more crumbs on top and moisten with milk ; bake in moderate oven 285 Vegetables one hour or longer, till the onions are well cooked ; serve hot. no SOUTH CAROLINA BEETS. Chop enough boiled beets to make one pint ; add two eggs well beaten and one-half pint of milk; season to taste and put into a well buttered dish ; strew crumbs over the top and bake twenty minutes. GREEN CORN PUDDING— NOT A DESSERT. (Castle Hill.) Rub the ears of sweet com on a grater, just enough to start the milk; with a knife scrape (not cut) out the milk and heart, leaving the hull on the cob ; season with salt to taste; cook in double boiler from two to three hours (depending on the size of the pudding), or bake. To be eaten with butter. 112 BEETS. Young and tender beets should be chosen; old beets require three or more hours to boil tender. When ten- der plunge for a moment in cold water and the skins will slip oil easily. Be careful in preparing beets not to cut the skins, as the beets bleed and lose their sugar. Slice into dish; sprinkle each layer with salt and pepper; heat one-half cup water, one-half cup vinegar, one tablespoon sugar and one tablespoon butter, and pour over the sliced beets. CREAMED ONIONS. Peel one quart of medium sized onions, cover with boiling water, add one-half teaspoonfv.l of sugar and boil till nearly done, then add one teaspoonful of salt; while they are cooking mix one-half tablespoonful flour with one gill cold milk, the yolk of one egg and one gill hot 287 Vegetables milk ; stir over the fire till nearly to the boilinp: point ; then remove to the back of the range ; add one-lialf tablcspoon- ful butter, one-fourth teaspoon ful salt and a pinch of cayenne ; lastly add one-lialf gill of cream ; drain onions and turn into hot dish ; pour sauce over them and serve. FRIED ONIONS. Peel, slice and fry a delicate brown in part butter and part drippings ; cover part of the time to make them get soft more quickly ; stir often as they scorch very easily. CREAMED ONIONS. Peel and cut each onion from the top nearly to the root into quarters ; this enables them to cook in about half the time as if boiled whole; boil until tender, changing the water after they have boiled ten minutes ; this makes the onions more delicate and does away with much of the odor in cooking; let the second water boil away as nearly as possible; season with salt, pepper, butter and cream or milk, into which a little flour has been stirred smooth ; a tiny bit of sugar added to the boiling water is a great improvement. ESC.ALLOPED ONIONS. Slice onions rather thick, boil until tender, drain and arrange in layers in buttered baking dish with alternate layers of crumbs ; season with bits of butter, pepper and salt; moisten with milk; bake forty minutes. GREEN CORN ROASTED. A PICNIC DISH. Open husks, remove silk, close the husks again closely and roast in the ashes of an open wood fire until lender. Serve with pepper, salt and butter. ■ 288 Vegetables CORN CHOWDER. One quart of green corn cut from cobs (canned may be used), one quart sliced potatoes, two sliced onions, one quarter pound of fat salt pork or pork drippings, three tablespoons flour, one tablespoon salt, one-half teaspoon pepper, mixed together, one and one-half quarts boiling water, one and one-half pints milk mixed with three more tablespoons fleur, six crackers. Fry the salt pork, cut in tiny slices, remove the meat and fr\' the onions a light brown in the fat. Put a little fat in the bottom of the ket- tle to prevent sticking, then arrange the corn and potatoes in layers, sprinkling each layer with the salt, flour and pepper; strain on all the fat and onion from the spider, press all onions through the sieve, add the boiling water, and boil gently for twenty minutes ; watch carefully as it scorches easily ; add the milk and flour, and more pepper and salt if necessary ; split the crackers ; dip a moment in cold water, then add to the chowder ; boil up once and serve. CORN OYSTER. Six ears corn grated, three eggs beaten separately, six crackers rolled, salt and pepper ; mix corn, yolks and crumbs; add whites and seasoning; fry in hot spider, dropping in a spoonful at a time. Serve immediately on a very hot dish. SCALLOPED CORN. Put a layer of corn in a baking dish, season with salt, butter and pepper; sprinkle with crumbs; then add another layer of corn, continuing this till the dish is full; turn in milk to come up even with the corn and bake thirty minutes; like any other scallop, the crumbs should form the last layer. 2S9 Vegetables FRIED CORN. Cut green corn from the cob as for cream corn ; put it in a spider with a large tablespoonful of butter for each dozen ears of corn; season with salt and pepper; stir often until the corn is cooked; it will take about fifteen minutes. SUCCOTASH. Score one-half dozen ears of corn, and then press out the pulp from the ear; boil the cobs twenty minutes in one quart of water; then remove and in the same water boil one pint of young beans (Lima beans are best), thirty minutes; then add the corn; cook a few minutes longer; season with salt and pepper and piece of butter size of a walnut and one gill of sweet cream. CORN OYSTERS— (Nice Breakfast or Supper Dish.) Prepare same as green corn pudding above, and fry in small cakes, with butter on a pan-cake griddle to a nice brown. H2 MACARONI— WITH WHITE SAUCE. Break a quarter of a pound of macaroni into one inch lengths; throw into salted water that is boiling hard, and boil thirty minutes or longer; if the macaroni is not tender, turn into a colander to drain; prepare a rich white sauce with two tablespoons butter, rubbed smooth with one and one-half tablespoons flour; stir into one and one-half cups scalding milk; turn the macaroni into the dish in which the sauce is made; stir well till heated through, and serve. MACARONI AND CHEESE. Prepare macaroni by boiling, as in recipe No. i ; but- ter a baking dish, put in a layer of macaroni sprinkled 290 Vegetables with grated cheese, a little salt and pepper, and bits of butter; repeat until dish is full; cover top with crumbs and grated cheese; pour enough milk over so it can just be seen by pressing down the top layer of macaroni; bake until nicely browned. MACARONI WITH BROWN GRAVY. Prepare macaroni by boiling as in recipe No. i ; warm a large cup of rich milk, or brown gravy left from roast meat, turn the macaroni into the dish with the gravy; toss with a fork till well mixed and thoroughly heated; turn into a hot dish. DANDELION GREENS. Wash the greens very carefully in several waters ; boil until tender; one-half hour will be sufficient if greens are young and tender ; when done, press them as dry as possible in a colander ; season with salt and pepper and a little butter; garnish the dish with slices of hard boiled eggs; serve with sliced lemon and as the juice is a more pleasant acid than vinegar ; only the very young should be "^^^' HOMINY. Wash the coarse hominy carefully, put in a deep jar (a gallon jar is best if the kettle is deep enough to hold it). It swells to five times its size, so do not fill the jar too full, cover with cold water, add salt, and set the jar into a kettle of boiling water ; cover tightly and boil four hours or longer ; stir often at first after it begins to swell ; see if more salt is needed ; water may be added if neces- sary. Serve with sugar and cream or butter, salt, and pepper. The cold hominy may be used to eat in milk like bread and milk, or it can be warmed in the spider with a 291 Vegetables little butter and a sprinkling of sugar, or it can be formed into croquettes, and fried the same as rice croquettes. TO BOIL RICE. Parboil one cup of rice for five minutes, drain and put into a double boiler, with milk enough to cover it ; cook till tender ; by this time the milk should be entirely ab- sorbed ; turn into a buttered mold ; set in a warm oven five minutes ; turn out on a hot platter ; eat with sugar and cream. BOILED RICE. Pick over and wash in several waters ; let it lie a few minutes in cold water ; have water slightly salted, boiling hard; sprinkle in the rice slowly so as to keep the kernels separate ; boil fast for twenty minutes ; drain off the water and dry a few minutes in the oven, or set on the back part of the stove, where the kernels can swell and steam. Each grain should be large and all fall apart as the dish is shak- en. This is the best way to serve rice as a vegetable, and is the true southern style of cooking it. MACARONI BAKED WITH TOMATOES. Prepare macaroni by boiling as in recipe No. i ; but- ter a baking dish and put in a layer of macaroni with bits of butter, salt and pepper ; then a layer of fresh tomatoes, sliced very thin, or canned may be used. Alternate the layers until the dish is full ; cover with crumbs and tiny bits of butter; bake half an hour or till nicely browned. MACARONI TOMATO SAUCE. Prepare macaroni by boiling as in recipe No. i : place on a hot dish and pour over it a toniato sauce. 292 Vegetables TOMATO SAUCE. One large cup tomatoes, one half-cup water, one and one-half tablespoons chopped onion, one-half teaspoon salt, dash red pepper, one teaspoon sugar, six whole all- spice, six whole cloves, six pepper corns; cook all togeth- er until tomatoes are soft; strain through a sieve; one tablespoon butter browned and rubbed smooth, with one and one-half tablespoons flour; add the strained tomato to this: let boil up well and strain over the macaroni, which must be kept hot; serve at once. FRIED TOMATOES— GREEN OR RIPE. Six tomatoes and one cup of crumbs, one small onion chopped fine, salt and pepper ; if ripe tomatoes are used, choose solid firm ones, not too ripe; remove skin; if green ones, just beginning to ripen, do not pare; cut a thin paring from the end and divide mto slices about one-half inch thick; prepare the dressing and press it into the tomatoes until all the interstices are filled; fry in drippings a rich brown; serve in hot platter. TOMATOES— FRIED. • Slice thin your tomato and season with salt, pepper, and make a batter of two eggs and one-half cup milk; flour enough to make a stiff batter; dip well the tomato in this batter; they must be covered thick; fry in hot lard like pancakes; serve hot and you will have a good breakfast or tea dish. 1® STUFFED TOMATOES. Choose medium sized smooth fruit; remove the hard center part, being careful not to break the skin; fill the hole with a dressing made of bread crumbs, moistened 293 Vegetables with hot water and seasoned with salt, pepper, tiny bit sage and melted butter; set in baking tin and bake until tender. BAKED EGG PLANT. Parboil; remove the meat carefully, and mix with butter, pepper, and salt, bread crumbs and chopped onion; put back into the hulls and bake in oven. 17 PRIED EGG PLANT. Pare and slice, put in salted water; leave in long enough to extract all bitterness; wipe each piece dry; best in beaten egg and fine crackers, crumbs or corn meal; sprinkle a little pepper and fry in hot fat; serve while hot. 17 FRIED EGG PLANT. Choose medium-sized egg plants; slice a quarter of an inch thick and let stand for a half-hour in cold, salted water; dry on a cloth and dip in egg, then in fine crumbs ; dip again in egg and crumbs and fry a rich brown ; they may be peeled before frying, or after frying the skin readily peels ofT; do not remove from the salt water until just as you are ready to fry, as they turn black quickly. FRIED PARSNIPS. Scrape the roots carefully; boil in salted water until tender; cut into long slices; dredge with flour and fry quite brown in butter and dripping mixed. STEWED PARSNIPS. Scrape roots and slice across; cook in as little water as possible, as the sugar of the vegetable goes into the water and is thrown away if much water is drained off; watch carefully to prevent burning, and when water is 294 Vegetables cooked away add butter, salt, pepper, and milk enough to cover; thicken witli a little flour. PARSNIP PATS. Boil parsnips until tender enough to press through a sieve; season with salt and pepper; add one beaten egg; form into small pats and fry a delicate brown. CREAMED TURNIPS. Cut turnips into small dice; boil in salted water; drain, pour on milk to cover; thicken with a little flour, moistened in milk; season with butter, salt and pepper. CREAMED CARROTS. Slice new carrots and boil until tender in salted water; use as little water as possible and prevent burn- ing, so that the sweetness will remain in the vegetable, and not be thrown away in the water; prepare a cream of two tablespoons butter rubbed into two tablespoons flour, and one pint of boiling milk or thin cream poured over it; let all boil up once with the carrots; sprinkle chopped parsley over the dish just before sending to table. HOW TO COOK SQUASH. All sqviash is best cooked in an oven; cut in large pieces, put in a pan and cover the same; when this is done, mash and season with salt and pepper, and butter; some very good cooks add a little sugar; this improves it very much. 1*> BAKED SQUASH IN THE SHELL. Cut hubbard squash into pieces about four inches square; lay in baking pan; pepper and salt each piece, and put a lump of butter in the center of each; bake 295 Vegetables until tender and serve in the shell just as it comes from the oven. TO COOK SUMMER SQUASH. Cut the squash in pieces and put in a cheesecloth hag; boil in salted water until done; then remove the bag and hang up to drain; when it has drained well put in the colander, leaving the bag stjU closed; with a potato masher press out the rest of the juice; open the bag, turn the squash into a basin and mash any remain- ing lumps ; season with butter, pepper and salt, heat, and serve. SUMMER SQUASH. Pare the outer rind and remove the seeds, unless the squash is so young and tender that the skin can be cut easily by pressing with the finger nail; boil until tender; press out all water; mash smooth; season with salt, butter, pepper, and one tablespoon of very thick cream. 1*^ GREEN PEAS. Use green peas as soon as possible after picking, as they lose their sweetness rapidly ; shell, wash and boil twenty minutes, having all the water boil away if pos- sible; unless the peas are very young and tender, it is best to add a teaspoon of sugar to the water in which they are boiled; season with salt, pepper, butter, milk or cream; heat the milk to the boiling point and serve. 104 CANNED PEAS. Drain the peas in a colander and rinse oflf all the liquor with cold water; put in basin with two or tiiree tablespoons of water, just enough to heat the peas and keep them from scorching; when well heated, add a cup 296 Vegetables of rich milk, butter, pepper and salt; let just come to a boil and serve; a teaspoon of sugar added to the peas, when boiling, is a great improvement; a good brand of peas prepared in this way will be nearly equal to the fresh vegetable. GREEN PEAS WITH NEW POTATOES. Cut two thin slices of fat, salt pork into small dice; fry a little in the bottom of kettle in which you are to cook the vegetables; add about a quart of small, new potatoes and a pint or more of green peas; season with salt and pepper; when tender turn ofT all the water, except about half a cupful; add a cup of milk and thicken with a little flour. STRING BEANS WITH ONION. Cut string beans and boil until tender, in salted water, letting the water boil away to about a cupful; when done add one tablespoon vinegar, thickened with one tablespoon butter rubbed with one tablespoon flour, and take from the fire; mix with one tablespoon finely chopped onion, and serve immediately, without cooking the onion. BOSTON BAKED BEANS. Soak one quart of navy beans over night; in the morning turn hot water over them, and cook till the skins wrinkle ; add one-half teaspoonful soda, and when they foam turn into a colander and drain; put in the bean pot one-half-pound salt pork, scoring the rind well, then put in the beans, mix one tablespoonful dry mus- tard, one teaspoonful salt, and one-fourth teaspoonful of pepper and one-fourth cup molasses; fill the cup with boiling; water, stirring well to free the mustard from 297 Vegetables lumps; turn this over the beans and add enough water, boiHng, to cover them ; bake seven or eight hours in a slow oven; add boiling water as it cooks away; when they have cooked six or seven hours remove the cover from the bean pot and finish the cooking, uncovered; the water should never boil hard, only simmer, and there should be enough in just to cover them; when done the water should be boiled away. SALSIFY. Scrape roots carefully; slice and cook until tender in salted water; drain, add milk to cover; season with more salt if necessary; pepper, and one tablespoon but- ter rubbed smooth with one tablespoon flour; add a dash of white pepper; let boil up and serve. STEWED DRY BEANS. Pick over and wash beans; soak in cold water over night; in the morning put on to boil in fresh cold water and let come to a boil gradually; when the skins of the beans crack when you blow on them, put in piece of soda size of a good pea; let it boil a few minutes till it stops foaming; drain and rinse the beans; return to the fire in fresh boiling water and stew more gently until thoroughly soft, but not cooked mushy; season with salt, pepper and butter; let the water all cook out, so the beans are just moist enough to serve. CORN AND TOMATOES. One cup of green corn, mixed with three eggs well beaten, a dash of paprika, pinch of salt, one cup milk; bake in a mold and put in water (thirty minutes); when done, turn on platter and surround with boiled toma- toes; serve with cream sauce. 298 Vegetables HOW TO COOK CUCUMBERS. Cucumbers cooked in this way are excellent and very easily digested, even a child may eat them. Pare and cut in thick slices; remove the seeds and put them into boiling water, with a teaspoon salt; cook until tender; drain well and place on pieces of toast (take four good sized cucumbers); two tablespoons butter, two of flour rubbed to cream, add to the water, one-half pint, the cucumbers were boiled in; boil and stir till it thick- ens; add salt to taste, also pepper, and the juice of one lemon; pour this over the cucumbers; serve hot. FRIED SALSIFY. Boil the salsify and when coo! grate; season with salt and pepper, and a beaten egg; form into small cakes the size of an oyster and fry in deep fat in wire basket. TO COOK CABBAGE. Cabbage cooked in the following manner can be eaten by those who can not use the vegetable in any other way. Chop the cabbage fine and put into boil- ing water, salted; boil twenty minutes; drain all the water ofi and add milk to cover, a dash of paprika and a little butter and flour mixed; when thoroughly heated sprinkle in grated Parmesan cheese and let it stand for a few minutes, and serve hot; an excellent way to pre- pare the vegetable for luncheon. VEGETABLE PIE. Remnants of roast beef or mutton; one good cup of roast meat gravy, one small sweet turnip, diced, two 299 Vegetables small new carrots, diced, five potatoes or less according to size, two onions; slice onions and fry a delicate brown; add the carrots and turnips and enough water to stew them until nearly tender in the same dish in which the onions were fried; then add the potatoes, sliced rath- er thick; cool while preparing a baking powder crust, made of two cups flour and two teaspoons baking pow- der and sweet milk enough to wet it up; add the gravy and bits of cold meat to the stew; thicken the whole if too thin; line the sides only of a baking dish with the crust rolled thin; pour in the vegetables; cover top as for chicken pie, and bake in quick oven until crust is done: a hearty and excellent dish; the carrots may be omitted if the carrots are not liked. RICE CROQUETTES. Boil one cup rice; when cold soften with melted but- ter, or cream, add two eggs well beaten; season with salt and pepper; shape into croquettes and roll in crumbs and fry. RICE— SOUTHERN. To boil rice; wash the rice until the water runs from it clear; then add to two cups of rice four of boiling water; boil it ten minutes, adding a little salt; then boil five minutes more, and if all the water has not boiled away, remove the cover and place the dish by the side of the fire, where the rice can dry; as soon as all the water disappears the rice should be dished; rice should never be stirred when boiling. 17 300 Vegetables CORN OYSTERS. Two dozen ears of corn grated, two tablespoons flour; three eggs; one-half teaspoon baking powder, one-half cup cream, a little salt and pepper; fry in butter. 45 SALSIFY CROQUETTES. Boil the scraped roots until tender; drain and mash well; season with salt, pepper, a bit of butter and one well beaten egg; melt a little butter in a frying pan; drop spoonfuls of the mixture in the hot pan, and fry a light brown on both sides. STRING OR BUTTER BEANS. String beans are not as desirable as the stringless butter beans; if the green beans are used, remove both strings very carefully, cut in small pieces and boil until very tender, about two hours unless the beans are very young, in which case they boil very much more quickly; drain, cover with milk; season with butter generously, and salt and pepper to taste. HELPFUL THOUGHTS. When one can not have a great variety, there are many ways to change the daily meals. The meat problem is the serious one, but careful selection and pains in pre- paring will accomplish wonders. Provide yourself with a meat chopper, if you have not one, and see that you have seasonings always at hand, as whole cloves, stick cinna- mon, bay leaves, celery salt, extract of onions, or the onions themselves. Varying the seasoning will make your dishes appetizing. You can get lean shin beef for ten cents per pound or less. Of this, by boiling first 301 Vegetables and seasoning variously, you can make hash, meat pie, or serve it as a simple stew ; or you may grind it and make croquettes, or even flat cakes. Grinding it raw, you will have Hamberg steak, which seasoned, mixed with raw egg and boiled in one piece is delicious. Then breast of lamb carefully broiled is delicate and cheap, or it may be gently stewed and served with tomato sauce. Neck of lamb seasoned with sauce, makes a good stew, and cheap, also beef kidney. Add an onion and bit of lemon peel in cooking the latter. Veal off the leg below, the cutlet is cheap, and may be used the same as the beef mentioned above. Used cold with celery and a salad dressing, it is almost as good as chicken salad. A beef heart, stuffed, boiled first, and baked with vege- tables to season, is exceedingly good and will give you "left over" meat for more than one meal. Dry beans, peas, macaroni, eggs and cheese make good substitutes for meats. Make soup of beans or peas, and season with salt pork, onion and hc^bs; or, make cro- quettes of the beans, peas or macaroni, serving with cheese sauce, if liked. Hard boiled eggs served with cream sauce, seasoned with parsley make a good dish, and melted cheese on toast is nutritious and palatable. C^. ^ fQomm^ RONO/ 1 305 Home Economics HOME ECONOMY, DOMESTIC AND HOUSE- HOLD ECONOMY are comprehensive titles, yet all apply to the same science : i. e., the best and wisest management of one's home, whether it be a shack, cottage, farmhouse, flat, or palatial residence. To accomplish such purpose ; to better home life ; to discover the best way by which to live daily, in a sensible manner, whatever may be one's environment, is believed to be as clear as any definition of the term. HOME ECONOMICS. The subject covers a vast field. To it literature, art, science, and experience have liberally contributed in the past ; yet all is but a speck as compared with the awakened interest now taken among American women on domestic science and its co-ordinate branches. The establishment of the "National Household Eco- nomic Association" and of several state associations of like character are significant facts, pointing to the forma- tion of similar organizations in every state. In the light of these facts, it is believed that earnest work, thought and action put forth by men and women alike, on live issues pertaining to the family will tend in farge measure to solve the vexed "help problem." A lady of wealth and distinction writes : In looking to the welfare of the employees of my house hold I try to win their respect, to dignify and honor the services they render. 306 Home E^conomics Have I positive assurance that misfortune may not come to me? Who knows but tliat some day I may ask f or the same employment I am now able to give ? Complete information bearing on Home Management is of course, impossible to condense into one volume ; nor indeed into a Cyclopedia on the subject; yet it is believed that Home Keepers and Home IMakers will find in this book some practical ideas and thoughts that tend to the betterment of Homes. The sacredness of the Family circle; its memories and delights have been protrayed by many eminent men and women. A few citations illustrates what all true men and women feel in their heart of hearts. "I have often thought of the advance in comity and true charity shown in the title of my late honored friend, James Freeman Clarke's book, "the Ten Great Religions." If the creeds of mankind try to understand each other be- fore attempting mutual extermination, they will be sure to find a deeper meaning in beliefs which are different from their own. The golden rule should govern us in dealing with those whom we call unbelievers, with heathen, and with all who do not accept our religious views. The Jews are with us as a perpetual lesson to teach us devotion to the family. The religion we profess is not always self-evident. We have no claim to take it for granted that we are all right and others all wrong. And, therefore, in the midst of all the triumphs of Christianity, it is well that the stately synagogue should lift its walls by the side of the aspiring cathedral, a per- petual reminder that there are many mansions in the Father's earthly house as well as in the heavenly one ; 307 Home Economics that civilized humanity, longer in time and broader in space, than any historical form of belief, is mightier than any one institution of organization it includes. O. W. Holmes. The prosperity and glory of our country are the num- ber of people who have homes. Around the fireside clus- ter the private and public virtues of their race. Raise your sons to be independent through labor; to be self- reliant; to act upon their own responsibility. Teach them above all things fco be good, true, and faithful hus- bands; winners of love and builders of homes. Have books; have papers and read them! I believe the family to be the holiest of all holies, and wherever there is a good family, there virtue dwells with love. It is like a lily with a heart of fire; the fairest flow- er in the world. I would wish that the friends who bid you "goodnight" in this world, would meet you with "good morning" in the next. Just as long as we love one another, we'll hope for another world; just as long as love kisses the lips of death, will we believe and hope for a future reunion. I would not take one hope away from the human soul. Robert G. Ingersoll. I have always felt that the best security for civiliza- tion is the dwelling and that upon properly appointed and becoming dwellings depend more than anything else the improvement of mankind. Such dwellings are the nursery of all Domestic Vir- tues, and wilhcnU a becoming home these virtues are impossible. Disraeli. 308 Home £.conomics A man is always nearest to his good wlien at liome; and farthest from it when away. Timothy Titcomb. Home should be an oratorio of the memory; singing to all our after life, melodies and harmonies of old re- membered joy. Henry Ward Beecher. Mid pleasures and palaces though we may roam, Be it ever so humble there's no place like home; A charm from the skies seems to hallow us there, Which sought through the world is not met with elsewhere. J. Howard Payne. The big percentage of girls and women in the cities, who cannot sew, sweep or darn is simply astonishing, and is a plea for the re-opening of the Domestic Science Departments of the Public Schools. There is a vital need for Domestic science instruction in the Public Schools. These Departments should be open to young girls where they can be taught how to cook, sweep, and even make their own garments and trim their own hats. It is astonishing how many girls there are, and how many women too, who cannot cook a meal or make a gown fit to be worn. The prevailing ignorance of our women in every- thing pertaining to the simplest household duties be- came- so apparent during the panic and immediately following the World's Fair. A Woman's Club opened a sewing room and it was really pathetic to see that wo- men who previous to that time were in well to do cir- cumstances, who could not handle a needle, did not 309 Home Economics know the value of a piece of cloth, and were unable to even cut out a square piece of cloth for patch work. You hear complaints about the ignorance of house maids, but one can scarcely wonder at that, when the mistresses themselves know so little about caring for a home. The value for throwing open the schools to the pub- lic for social evenings, where all classes of a district can meet on an equal footing, is incalculable. The people in what we term society are in sore need of a demo- cratic life, quite as much as the plainer people need as- sociation with them. — Exchange. LET US ALL RESOLVE— First, to attain the Grace of Silence; SECOND, to deem all fault finding that does no good a sin, and to resolve when we are happy ourselves, not to poison the atmosphere for our neighbors by calling on them to remark every painful and disagreeable feature of their daily life; Third, to practice the Grace and Virtue of Praise. Harriet B. Stowe. One of the best things in the gospel of Jesus is the stress it lays on small things. It ascribes more value to quality than to quantity; it teaches that God does not ask how much we do, but how we do it. James Freeman Clark. If you would fall into any extreme let it be in the line of gentleness. The human mind is so constructed that it resists rigor and yields to softness. St. Francis De Sales. 310 Home Economics "Let this be thy whole endeavor, this thy prayer, this thy desire, that thou mayest be stripped of all selfish- ness, and with entire simplicity, follow Jesus only. Thomas A. Kempis. "We have not always an opportunity of doing great things but we can hourly perform insignificant actions with ardent love. St. Francis De Sales. Build thee more stately mansions, O my soul. As the swift seasons roll! Leave thy low vaulted past! Let each new temple, nobler than the last. Shut thee from heaven with a dome more vast. Till thou at length art free, Leaving thine out-grown shell by life's unresting sea! O. W. Holmes. &^ 311 Suggestions to Mistress and Maid MISTRESS In engaging a maid have a complete and distinct un- derstanding in regard to her work — day or days out — breakage, company and wages. Having made an agree- ment abide by your part of it. Provide your maid with a briglit comfortable furnish- ed room. Let her feel»that it is hers to make as attrac- tive as she wishes. Never go into the room in the maid's absence. Let her feel that you respect her rights, as she doubtless will your own. When giving directions, be explicit, take nothing for granted with a new imtried maid. Give her at least one month to learn your ways. Never under any circumstances correct her before any strangers or members of your family. Control your- self if you expect her to keep her temper. Your ex- ample will be much to her. When the work is well done do not hesitate to say a word of praise. Appreciation is rarely without its re- ward in shape of renewed efiforts to please. When it is necessary to correct an error, do it in a kindly way. Allow company in reason. Imagine how you would feel cut off from all friends except one afternoon each week and one evening. Experience has taught that an occasional evening with a few of her friends invited in and entertained with a cup of coffee and simple cake is greatly appreciated, and the privilege is rarely abused. It has been successfully tried. Conditions are each year changing and making it more difficult to procure 312 Suggestions to Mistress and Maid competent household service. One of the chief causes is misunderstanding in households owing to the selfish- ness of the mistress and the members of the family. Please remember that your maid is as human, per- haps as womanly as yourself, but that different social conditions, and early environments has placed her in her position. Look at the matter from her point of view, if you can. MAID. Nowadays when nuich in the way of exactness and daintiness is demanded in the way of serving, neither housekeeper or maids, can be too thoroughly instructed in the various methods in use at the present time. In the matter of laying a table : For breakfast and luncheon the majority use the bare polished table w^th the doilies ; but the table must be carefully rubbed after each meal and the linen im- maculate. Asbestos mats are now provided to prevent heated dishes from effecting the finish of the table. The same general rules about the distribution of sil- ver apply to the three meals, but more latitude is allowed at breakfast and luncheon. In laying the table for dinner cover first with the table felt or silence cloth, and have the tablecloth and napkins spotless. A fancy center piece adds greatly to the appearance of the table. If flowers are used let them be arranged low. See that all articles used each meal are bright and shining before putting on the table, as salts, peppers, etc. Place knives and soup spoon at the right, forks at the left, and spoon directly in front of place, the spoon to be used first nearest the place; for instance the after dinner cofifee spoon should be laid nearest the center of 313 Suggestions to Mistress and Maid the table as it would be used last, handles of spoons to- ward the right. Butter plates (if butter is to be used) at the right, also water and wine glasses. Put bread in napkin and lay upon the knives at the right. See that butter balls are on the butter plates, water glasses filled and soup on plates when dinner is announced. Be sure that soup plates are warmed before receiving the soup. Have all dishes that should be warmed heated but not too hot, use boiling water to lieat silver tea or cofTee pots, then put upon the stove. The hostess should be served first, and then visiting ladies or gentlemen, if there be any. (Serving in this way puts all at table at their ease and is now a custom almost universally in use.) Care should be taken not to touch with either hand or napkin the upper side of any dish. A small tray cov- ered with a dainty doilie is preferred in taking plates from the carver. Put each soup plate and meat plate upon the table in front of guest, but pass all vegetables at the left, from which the guest may help himself. After serving vegetables, entrees, etc., place dishes on table near the carver, or if more desirable upon buffet or side table. Nowadays the best China plates arc used as service plates, viz: placed at the beginning of the dinner, and remain until the table is cleared for dessert. Each course, plate being in turn set upon the service plate. Never put a plate in front of guest till the plate used in proceeding course has been removed from the table. Enter the room quietly and do not leave the room during a meal unless absolutely necessary. Should the 314 Suggestions to Mistress and Maid hostess find it necessary to ring, go to her side that she may speak quietly without attracting the attention of others at the table. Always carry the tray in answering the bell. When ready for dessert, remove everything from the cloth, never removing more than one thing. Re- move first the food and then the dishes«from each place taking only those from one guest, follow by taking small dishes, lastly salt, pepper, etc., on a smaller tray. Use the crumb scraper and tray in removing crumbs. Let all service be quiet — noiseless if possible. Have the after dinner coffee ready to serve at once upon withdrawal of guests from table, as now coffee is individually served in the room to which guests retire. If the gentlemen remain in the dining room to smoke, remove cloth from table and serve with care and leave the room. Put away food that is left over that can be utilized. Then scrape dishes and pile those of each kind together. In washing dishes have hot water and plenty of soap and towels; both glass and crash towels. Wash all glass first, then silver, small dishes and silver, let all dish cloths be immaculate. After every one has left the dining room, put chairs to place, brush up crumbs from floor. See that the room is in order without further attention until the next meal. Never under any circumstances make any part of toilet in the kitchen. Before leaving your own room brush clothes carefully. Keep the cap always fresh and have an extra white apron fresh, to slip on in answering bell, etc., from either front door or any room in the house. 315 Suggestions to Mistress and Maid It is taken for granted that regular days will be set aside for certain things, viz: Monday, washing; Tues- day, ironing; Wednesday, baking; Thursday, cleaning, Friday, finish cleaning; clean silver; Saturday, baking. Rise an hour earlier and dust front part of house. The last hints are for the maid who is general housemaid. 11 ^^ 316 Household Hints TO REMOVE STAINS. The most obstinate stains can be removed from any kind of cloth or garments by soaking spot in glycerine over night. This fact is not generally known, but is of great val- ue; try it. - ' 1 TO REMOVE INK STAINS. It is well known that among inks Analines are almost indelible, and it is very difficult to take out such stains from any fabric. It is found that by inmiersing the stained spot in turpentine over night, or longer, all trace of color will vanish. 1 TO REMOVE STAINS FROM LINEN. Rub the stain with a preparation of saleratus, slacked lime and soap suds, allowing it to remain on it for an hour or two, then wash and the mark will have disap- peared. Mildews on linen may be removed with soft soap and chalk rubbed over the spots before washing. Linen should be kept in perfumed drawers, sachets containing the house-wife's favorite scent scattered about the drawer will impart the perfume-aromatic shav- ings; leaves and flowers, sewed up in bags may be sub- stituted for the sachets. Cedar shavings, cassia buds, powdered sassafras, rose leaves, leaves of the rose ger- anium branches of lavendar and sweet verbena are all delicious odors. A few drops of perfume on white blot- ting paper will impart a fragrance to the linen in which it is laid. 317 Household Hints An excellent furniture polish is made by mixing to- gether one-third of alcohol and two-thirds sweet oil. Apply with a soft cloth and polish with another. HOW TO RENOVATE BLACK GOODS. I should like to tell you my way of renovating black goods. For one skirt I get a five cent package of soap bark, and put it on to cook in about a gallon of water, after it has boiled about five minutes I pour ofT and put on fresh water and boil again, then drain into the first, this I use for washing, ^I take one width at a time and wash and rinse in warm water, run through wringer and iron until perfectly dry, then I take the next width and so on till all are done ; they shrink very little and look like new ; it is not as much trouble as it seems from the directions ; any kind of woolen goods can be cleaned in the same way ; I have much better success with soap bark than with gasoline. In baking potatoes the flavor is much improved by first boiling them for ten minutes with the skins on and then draining before putting them in the oven. A FEW MARKETING RULES. There are a few rules to remember in buying beef, mutton, or poultry, which the incxperienceil house-keeper does well to boar it in mind. To test beef press it down with the thumb, if it rises quickly the meat is good ; beef should be fine grained of a bright red color, with streaks of clean white looking fat ; the meat will be tough unless there is plenty of fat ; mutton should be dark colored with the fat a clear white. Veal should be fat. Sou[) meat should have as little fat as possible, and come from the round and also meat 318 Household Hints intended for beef tea. In buying the fish the gills should be red. Poultry should have smooth legs and short spurs, with the feet bending easily and the eyes bright. If the foul has begun to turn blue it is not good. Grouse and quail both have white flesh, the pinnated grouse, however, has dark flesh. Birds with white meat take about ten minutes longer to cook than those with dark meat. CLEANING WOOLEN SWEATERS. Wash it in dry flour as you would in suds, rubbing the soiled places hard, and working the flour into the whole garment, inside and out, leave it coated with the flour in a dark closet for two days, then beat, brush and air. When washing flannels shake and brush them thor- oughly before plunging into the water, as this removes the dirt in a more satisfactory manner, and keeps the flannels white. White spots on furniture may be readily removed, by rubbing quickly and evenly with a rag, dipped in spirits of camphor, afterwards rub over the spot thoroughly with furniture oil. Zinc may be quickly cleaned by first washing it with warm soap suds, wiping dry and then rubbing thorough- ly with a cloth dipped in parrafin, and polishing till the whole surface shines. Dingy oil cloth may be brightened by being washed with clean water with a little borax dissolved in it ; wipe it with a flannel cloth that you have dipped into milk, and then wring as dry as possible. 319 Household Hints PASTE THAT WILL KEEP. Moisten one ounce of silver gloss starch, with one ounce water and then add two ounces water, in which twenty-two grains of lump aium have been dissolved, add also seven or eight drops of oil of cloves ; heat the mixture until it thickens, stirring constantly ; strain through cheese cloth and keep in covered jar. 120 LACE CURTAINS. Lace curtains look fetter and retain their new look much longer when stiffened with gum arable instead of starch. Wash and thoroughly dry the curtains and then use one-half pound gum arable, (the kind sold at thirty cents per pound), to three quarts water, dissolve and strain ; this quantity will do about four pairs of curtains ; for heavier curtains dilute mixture. To prevent starch from sticking add one tablespoon turpentine to each quart starch, just as the starch is re- moved from the stove. 1-1 ESSENCE OF VIOLET. Three-fourths pound avoirdupois of Florentine Orris, one imperial pint of rectified spirits; to prepare for use select a rather slender funnel and arrange it in a filtering paper, on this place the orris root, and pour on it the rectified spirits, having placed the funnel in a bottle. VIOLET PERFUMES. Take one-half ounce orris root in small pieces, put in a two-ounce bottle and cover with alcohol ; let it stand ten days, shaking well and often. 320 Household Hints COLD CREAM. Ten ounces of lardine, one ounce white wax, put in a bowl and set in a warm place to melt ; when melted add one ounce of oil of sweet almonds ; remove from the fire and stir constantly till cold. TO COLOR FROSTING GREEN. Soak two green cofifee berries, in the white of one e£^g 12 hours, then beat and add powdered sugar till stiff. HINTS FOR THE KITCHEN. If you wish to save yolks drop them into cold water, which can be poured off when you wish to use them. Do not grease the sides of bread or cake tins ; a cake is less liable to fall if it can stick to the sides of the pan. Sift your powdered sugar as soon as received from the store, and put in a covered glass or tin ; it will then always be ready for use and not become hardened. Whites of eggs will beat up quicker if the pan is slowly turned while beating. If bottom of dish is buttered before making milk gravy or custard it is less liable to burn. All dark brown or loose particles of a cake should be removed before frosting. If cream or milk is on the verge of turning sour, a pinch of soda will sweeten it. Waste pieces of bread should be kept where they will become very dry, then put through the meat grinder or rolled with the rolling pin, and put into a glass jar ready for use. Citron for fruit cake, or mince meat is better ground than sliced. 321 Household Hints Sheets of asbestos are very necessary in ovens that are apt to burn cake on the bottom. Never put dry coffee into the coffee pot, it makes it very hard to keep clean inside ; a little cold water should be poured in first, then the egg, and last the coffee and thoroug^hly mixed. If whites of eggs are beaten separately and then mix- ed, it is a great improvement in custard pie, custards or scrambled eggs. When making meat croquettes, place a piece of brown paper on the table, and finish them by rolling across the I)aper. A roast will be more juicy if browned on top of stove before putting it in the oven. Mix three tablespoonsful of salad oil with one of vinegar, turn it on a platter and lay the beef steak on it; turn often, it is a great help in making a tough steak tender. To clarify butter when cheap and always take a good quality for this purpose and thus prepared it is ready for hand for frying in a sauce pan for sauces, or to use instead of salad oil for salads ; put the butter into a clean enameled pan, over a slow fire ; let it gradually melt ; take all the scum off the top, and let any sediment fall to the bottom ; then pour the clear part very slowly tlirough muslin, into dry jars and cover with white paper, through which prick some holes with a fork. When the oven is too hot on the bottom, set cakes on an inverted pie or biscuit tin, to prevent burning on the I)ottom. Steaming rich fruit cakes one hour and baking one- half hour or more, as they may require, is better than baking them entirely ; they are less likely to burn. 322 Household Hints To clean piano keys or ivory liandles to knives, wipe off twice a week witli cloth dampened with alcohol. 3 CARE OF BATH ROOMS. Plenty of fresh air and a generous flushing of pipes, using disinfectants every two weeks at least. Copperas is the very best ; dissolve a couple of pounds of crystals in a gallon of water, pouring a portion of it hot down the drains ; it has no odor, but will stain any clothing ; must be used with care. Iron rust is very difficult to cope with ; oxalic acid is really the only thing , foimd to be a remedy, but it is a dangerous agent ; a solution of three ounces of crystals, to one pint of water, wet the stain with the solution and lay in the sun, or over the steam of a kettle, the instant it disappears rinse in several different waters, to remove all the acid ; this may be used to remove fruit stains ; will also clean brass when much discolored. Wash bric-a-brac with a camel's hair brush, for the interstices warm water and castile soap ; they will look as bright as new. TO REMOVE OLD TEA AND COFFEE STAINS. Wet the spots with cold water and cover with glyc- erine, let stand two or three hours, then wash with cold water and hard soap ; if all stains have not disappeared repeat the operation. WASHING FINE GLASSES. Woolen towels are the best for washing glasses that require care in handling; use two if possible, one for washine and the other for rinsiner. 323 Household Hints TO WHITEN CLOTHES. One tablespoon turpentine in the water in wliich the clothes are boiled is excellent. TO MEASURE SOLID FATS. Butter, lard or other solid fat ; pack solidly into cup or spoon, and level with a knife. A cup of cold water weighs a pound ; butter the size of an egg equals two round tablespoons or one-fourth cup. TO MEASURE LIQUID. A cupful of liquid is all the cup will hold ; a spoonful of liquid is all the spoon will hold. SAUTEING. Sauteing is frying in a small quantity of fat when the food is to be cooked on both sides, and when just enough is required to keep from burning and sticking. DEEP FAT. After using fat for this method of cooking and while hot peel and slice a raw potato into the fat, and let cook ten minutes or so, then strain the fat into some vessel kept for that purpose, through a piece of cheese cloth ; it will clarify the fat perfectly and in tliat way can be used a number of times, and gives a better flavor than fresh lard ; a wire basket is invaluable in frying in deep fat, such as potatoes, small fish, croquettes, fritters, etc. ; hang the wire basket on the handle of an old kitchen spoon or any other article of that shape or length, dip the basket with a few pieces of food at a time, into the smoking hot fat, deep enough to cover; watch very close- ly as it cooks quickly. 324 Household Hints To clean a marble or porcelain bowl or sink, rub the surface with a wet cloth, sprinkle with salt if any stains remain, rub with a trifle of kerosene oil. TO CLEAN THE TEAKETTLE. Drop an oyster or clam shell into it and all lime and dirt deposit will adhere to it and make it clean and sweet. To keep the refrigerator absolutely sweet, foods set away must have pure air, or will very soon spoil ; place a dish of charcoal in the refrigerator two or three times a week, and you will find your ice chest as sweet as pos- sible ; butter or milk should be covered or kept in a sep- arate department ; if ice cannot be obtained butter may be kept hard by setting jar or bowl in cold water, covered with cloth, (cheesecloth is good), letting the ends drop into the water, which will keep wet by absorption ; the water being changed twice a day. Fresh tomatoes are antibilious, wholesome and health- ful, if gathered from the vines before the sun strikes, and eaten without seasoning ,same a little salt) ; are ex- cellent for dyspeptics. When measuring ingredients for cake, a one-half pint measure-cup, such as you can buy for ten cents, is useful ; a level teaspoonful is half of a rounding one, the same in using tablespoons ; remember pound cake does not require baking powder and the batter should be thoroughly beaten, and great care in baking is required ; by folding in the whites of eggs, means stirring them carefully into the matter, and cutting it well and folding it over and over. White spots on furniture can be removed by rubbing with kerosene ; if spots are deep rub gently but briskly, 325 Household Hints with linseed oil and powdered rotten stone ; essence of pepperment is good ; then use polish and rub thoroughly. TO WASH BLANKETS. Choose a bright windy day ; one pound of white soap shaved and dissolved in one quart of water, add two ounces of borax dissolved in one-half pint of water, boiling; use two tubs and plenty of tepid water; put lialf of the soap mixture in each ; shake the blankets well, and see if there are any spot^ on them, if so, take a soft brush with a little suds and spread the spot on some smooth surface, and rub gently. Put the blankets into water and souse them up and down and squeeze them through the hands ; do not rub or wring woolens; press out all the water possible, put- ting them into the second tub, and manipulate as before ; rinse in another, possibly two waters, with just a sug- gestion of soap, to soften the water; press out all of the water possible, unless able to fold and pass through a wringer ; hang out on the line in the wind ; when dry fold and press under a heavy weight ; have all the water used of equal temperature; if water is hard dissolve two tablespoons borax in boiling water for each tub. One pound of concentrated potash in four gallons of warm water applied with a ijrush to the bodies of apple trees is said to be an infallible remedy for lice. i'-i'^i NEWLY PAINTED ROOMS. The British Medical Journal sounds a warning against living in newly painted rooms ; the danger of inhaling the vapor of turpentine has been long known, and its |)criiicious influence on the lieaUli is beyond all doubt ; 326 Household Hints as has been verified in several cases, occnring to persons sleeping in newly painted rooms, some of which has proved fatal ; several theories more or less probable have been propounded to explain the prejudicial effects of the inhalation of the vapors but whatever be the correct explanation there is no doubt of the danger in occupying a room newly painted, in which turpentine has been em- ployed, before complete desication has taken place ; the lead used being fixed and non-volatile cannot in the cases observed be the offending element. 11^3 POISON. • - In case of anyone taking poison of any kind, drink in- stantly a glass of warm water in which a teaspoon each of salt and ground mustard have been mixed. CLEANING FLUID. For black garments. Pour one pint of boiling water on five cents worth of soap bark ; let stand for twenty- four hours, drain off and add one-half pint alcohol, and bottle for use ; a strip of cloth four or five inches wide, rolled up tight and a bit of braid sewed on to hang it on the neck of the bottle is a convenience for rubbing out the stains. 35 TO RENOVATE BLACK SILK. Two ounces of soap bark (to be had of druggists) soaked over night in a quart of rain water ; pour off the water from the bark in the morning and sponge the silk thoroughly on both sides, and hang smoothly on a line to dry ; do not iron ; old and soiled silks will be made to look almost new. 122 327 Household Hints THINGS WORTH KNOWING. A fairly sizable piece of black velveteen, perhaps a quarter of a yard, makes the most satisfactory brush for silk that can be had, it removes the dust perfectly and yet does not injure the fabric. WRINKLED SILK. It may be rendered nearly as beautiful as when new by spons^ing the surface with a weak solution of gum arable or white glue ; th^ iron on the wrong side. For the ordinary window washing a little kerosene added to the water will prove an effective brightener; calicoes, ginghams and chintzes should be ironed on the wrong side. 122 CHAT WITH HOUSEKEEPERS. To make calico wash well infuse three gills of salt in four quarts of boiling water, and put in the calicoes while hot, and leave them till cold, in this way the colors are rendered permanent and will not fade by subsequent washing. To remove paint and putty from window glass put sufficient saleratus into hot water to make a strong so- lution and with this saturate the paint or putty which adheres to the glass ; let it remain till nearly dry, then rub off with a woolen cloth. To disinfect a room from the smell of tobacco or closeness, place m an open mouthed jar, one-half of spirits lavender and a lump of salt of ammonia, leaving it uncovered ; it is excellent. New chafing dishes have instead of the blazer an earthen cascrolc set in a copper frame, and fitted with 328 Household Hints a copper cover ; the caserole is made of ordinary red earthenware, is glazed inside and out and has a plain earthen handle. When an eiderdown quilt has become hard and lost all of its elasticity, hang it in the sun for a few hours and all the life will come back to it. Tin bath tubs may be scoured with whiting and ammonia and porcelain lined tubs with soda or sapolio. The ugly iron stains on the set bowls can be removed by rubbing a little muriatic acid on the bowl and then rinsing quickly with ammonia water. l-^i PERFUME FOR THE BATH. Mix together thoroughly one ounce each of tincture of orris, and tincture of benzine, ten drops of oil of aeroli and ten drops of oil of lemon. VIOLET PERFUME. One ounce of orris root broken in small pieces, in a bottle with two ounces of alcohol, after seven days will be ready for use ; when a few drops are placed on hand- kerchiefs will give the delicate odor of violets. KEEPING BOUQUETS FRESH. If our lady readers wish to keep a bouquet fresh let them drop a teaspoonful of powdered charcoal into the vvater intended for the flower stalks, and they will keep their freshness and perfume for several days, and look and smell the same as those just gathered; the charcoal settles to the bottom of the vase ; the water remaining clear. >iiii 329 Household Hints THE VALUE OF BORaX. The intrinsic value of borax in the household can scarcely be overestimated ; it is the best known cock- roach exterminator yet found ; one-half pound costing not more than fifty cents, v^ill clear a whole house of these pests ; then again it is perfectly harmless ; has no un- pleasant odor ; but cockroaches flee from it as from a pestilence yet there is no danger of poisoning. The washerwoman of Holland realizes its benefits, instead of soda or washing powder, uses a large handful of powdered borax to ten gallons of boiling water ; it will save one of the soap generally used. For laces, cambrics, etc., a larger quantity of the borax is required; being a neutral salt, does not injure the texture of the goods, and softens the hard water; for cleansing the hair nothing is better than borax and water ; borax is also an excellent dentifrice. An expeditious and cleanly way of removing the meat from tile shells of crabs and lobsters is to use a nut pick. When making apple jelly, especially if you have a quantity of juice, why not give it different flavors? .Add a little lemon juice to a part and best of all a little pine- apple to a portion ; this gives a variety of flavors, and is very desirable when other fruits are scarce. A retired vegetable dealer once told mc to examine sweet potatoes before buying and to reject those which showed little spots on the surface. This kind of potato indicates an exposure to rain before being dug and will always Ijc watery and "'soggy" he said. 1-- 330 Household Hints INSECT DESTROYER. The following, "A New Insect Destroyer," was clip- ped I think from the Southern Presbyterian Col. S. C. : An experienced gardener tells of a new and effectual way of exterminating insect pests both in and out of doors. Take a barrel and half fill it with coal tar and then fill the barrel with water. After standing a while the water may be sprinkled upon leaves and stems by means of a whisk broom or watering pot, according to the gardner's positive statement, it will at once kill all insects with which it comes in contact, without in the least harming the plant. It has also been frequently noticed that worms which happen to be under newly laid gas-tar walks, would soon after the walks had been made appear lifeless along the edges. 122 SALT SHAKERS. Dry salt in oven with one-half teaspoon cornstarch before filling salt shakers. This keeps the salt from lumping. FLAT IRONS. When flatirons become rough or sticky, lay a little salt on a flat surface and rub the irons over it well. — MARKING KITCHEN LINEN. The little letters on tapes bought at the stores form the neatest marking for tea towels and all kitchen linen. TO REMOVE IRON RUST. Cover the spots with salt mixed with the juice of a lemon, lay the cloth in the hot sun, add fresh salt and juice from time to time, and rub between the hands. A 331 Household Hints few applications will remove the spots. This is for while cloths as the acid in the lemon will fade colored fabrics. TO REMOVE GRASS STAIN. Rub the stain well with alcohol before the garment has been wet; a thorough application will remove all traces of stain. TO REMOVE VARNISH. Scrub the surface with a strong solution of salsoda. To each pint water add enough common washing soda to equal the bulk of a hen's egg, heat it and apply while warm. If the varnish surface is moistened with this, then let stand a few moments. It can be scrubbed off easily using the solution with the scrubbing brush. All foreign material will be removed from the wood and it will be just as it was returned from the mill. Rinse ofif with clear water and when dry it may be revarnished or anything else desired. One advantage of this method is it leaves the edges clear-cut instead of uneven and blunt as the sand paper will do. ^^ Plain cold tea is good to remove stains from var- nished woodwork. Use no soap. Esepcially fine cooking utensils are made of alumi- num, the advantage being the food will not burn as long as there is any water in them, so no stirring is re- quired. Pour melted parafine over the top of jellies and thick jams to prevent mold. A cold dinner is not necessarily the cheerless feast associated in many masculine minds with wash days and house cleaning. At this time of the year, indeed, it is the dinner, par excellence, refreshing to eye and palate 332 Household Hints alike. It commends itself particularly to the housewife for Sunday, as nearly everything can be made ready the day before, thus giving plenty of time for church attendance. The ice cream can be frozen in the early morning, then set away in a cold place until ready to serve. The dinner table may be laid after the breakfast dish- es are washed, and everything left in the ice box to set on the table. Black coffee is the one thing appropriately served hot, but even this can give place to iced coffee or tea. To remove the smell of fish from the hands, put a little turpentine in with the soap and water. A cafe frappe, which affords a pleasant change from the too familiar coffee jelly, is simply made and is de- lightful as an afternoon or evening refreshment. To one quart of strong coffee, sweetened to taste, add the beaten white of one egg, or a tablespoonful of gelatine dissolved in a little cold water and freeze. Serve in tall glasses with whipped cream on top. A tea- spoonful of vanilla extract is considered by some to be an improvement. The new gas stoves by which broiling is scientifically done are preferred by many, even to a charcoal fire. Indeed, the New York Beefsteak Club, which counts itself the highest authority on this subject, prefers the gas broiler to the bed of hickory coals their chef former- ly used. The broiler consists of a corrugated sheet steel, heavy steel wire frame and handles and a gravy trough. The directions that come with the broiler say to grease the grid and season meat before putting it on. 333 Household Hints Drop the grid, to sear the surface, then raise to boiling distance and let it cook half through. Turn, drop the grid as before (to sear the surface), then raise again to broiling distance until the meat is done. Good meat thus broiled, needs no butter. COAL OIL LAMPS. Persons who use coal oil lamps, would do well to heed the following: "Many things occur to cause the flame to pass down the wick and explode the lamp. First, a lamp may be standing on a table or mantle, and a light puff of air from the open window or door, may cause an explosion. Second, a lamp may be taken up quickly from a table or mantle and instantly explode. Third, a lamp is taken into the entry where there is a draught or out of doors, and an explosion ensues. Fourth, a lighted lamp is taken up a flight of stairs and is raised quickly to place it on the mantle, resulting in an explosion. In those cases, the mischief is done by the air movement, either by suddenly checking the draft, or forcing air down the chimney against the flame. Fifth, blowing down the chimney to extinguish the light is a frequent cause of explosion. Sixth, lamp explosions have been caused by using a chimney broken off at the top, or one that has a piece broken out, whereby the draught i.s variable and the flame unsteady. Seventh, sometimes a thoughtless person puts a small-sized wick in a large burner, thus having consid- erable space along the edge of the wick. 334 Household Hints Eighth, an old burner with its air draughts clogged up, which rightly should be thrown away, is sometimes contrived in use, and the final result is an explosion. 133 WASHING RED DAAIASK. To wash a red damask tablecloth, needs a careful hand not to fade it. A large handful of salt should be thrown into weak hot suds, and the cloth should be speedily rubbed out, and scalded a few minutes, and then wrung through a wringer and starched with boughten starch, not flour starch. This keeps it from soiling as easily as it would without this precaution. If dried out of doors in the shade it should be brought in as soon as it is dry, or the sun will fade it. Tliese are easily ruined by careless washings, as are all high col- ored goods." 123 TO KEEP BUTTER HARD IN HOT WEATHER WITHOUT ICE. Invert a large crock of earthenware, not glazed (size according to dish containing butter), over the dish or vessel on which the butter is. The porousness of this earthenware will keep the butter cool and hard, and all the more so if the pot be wrapped in a wet cloth with a little water in the dish with the butter. 132 S^ 335 Emergencies A FEW OF THE MANY ARTICLES, WHICH SHOULD BE IN EVERY HOUSEHOLD IN CASE OF EMERGENCY— ESPECIALLY IF A DOCTOR IS NOT TO BE OBTAINED IMME- DIATELY. Absorbent cotton, jjandages of convenient length and width of old cotton (which every housekeeper has if carefully saved), old Linen Handerkerchiefs, pieces of soft flannel, prepared mustard leaves, adhesive plasters, arnica, pure vaseline, Collodion, Witch-hazel, Ammonia, Borax, Ipecac, Spririts Camphor, Aconite No. 3 labeled "poison." No. 2 is invaluable in the household if care- fully administered in fever, ten drops in a glass of water, dose one teaspoonful each hour. Pure wine, whiskey, or brandy if occasion requires. The hot water bags arc indispensable (and can be obtained at slight cost). One per cent solution of car- bolic acid is very useful (also a deadly poison) in cases of injury because of its cleansing qualities. If a cut is to be treated, the wound should be cleansed in clear tepid water, then rinsed with the carbolic solution, then painted with collodion which staunches the blood and serves as a varnish to keep out air and any dirt. A mixture of lime water and sweet oil prepared by a druggist, is one of the best remedies for a burn to "take out the fire," in many cases prevent blistering. Bicarbonate of soda will relieve the pain if applied im- mediately; butter is also good. The solution of carbolic 336 Emergencies alaove mentioned is excellent for burns ; saturate the cotton and put onto the afflicted spot, bandage and keep wet. Aromatic spirits of Amonia should never be allowed to run low, as its uses are so many, especially where there are any persons in the family with a tendency to fainting spells, or weak heart, as it facilitates the heart action, and is less dangerous than liquor. In case of fainting a small teaspoon in a half glass of water may be given, and the patient placed on floor on back with head low, garments loosened about neck, chest, waist, etc. Sprinkle water on the face, and hold smelling salts or spirits of camphor under the nose. Care should be taken, however, not to hold too near, and produce strangling — but first of all lay the person on the back and head slightly lower than the body. After a faint a slight stimulant in hot water, either 15 drops of aromatic spirits of ammonia, or a very little wine or whiskey in water may be useful. In case of convulsions of children apply cold to the head and heat to the body, placing the body in water as warm as can be endured with a little mustard in the water. The bowels should be cleared as soon as possi- ble with injection of warm soap suds, and stomach with an emetic and then follow with a dose of castor oil, which is a perfect corrective and will heal the bowel ir- ritation. Trifling injuries, whether cuts or tears, should be gently cleansed with lukewarm water poured over the wound, then replace the skin or tissue, and lay a clean white cloth soaked in laudanimi, or alcohol, or water laid over the injured part and loosely bound on 337 emergencies BLEEDING FROM THE NOSE. A cloth dipped in cold water and placed on the nape of the neck or a cold key, or a teaspoon of salt in a cup- ful of water or vine.c;ar may be snuffed up the nose, and rarely fails to stop the bleeding. BLEEDING FROM EXTRACTING A TOOTH. Press a plug of cotton over the cavity, holding it firmly there. Salt and water is also useful. SPLINTS. Great ingenuity may be used in this matter. When a sudden emergency arises, pastboard, shingles, a piece of a cigar-box or anything smooth and stifl and should be padded to make it as comfortable as possible. FOR FRACTURES. Use cloths wet in cold water immediately to prevent swelling as far as is possible, wdiich naturally follows very soon after the accident and will assist the doctor. Vinegar is a sure and swift antidote for carbolic acid poison. It has been stated that there are more acci- dental deaths from poisonous acids than any other poi- sonous drugs. This antidote is common cider vinegar and to be found in every household. As carbolic acid is considered a valuable antiseptic, it has become a com- mon article in the house and sold without restriction. Although labeled "poison" those familiar with the use of the drug loose their fear and it is (^ftcn used carelessly and witii fatal results. The virtue of this antidote was discovered by Dr. Edmond Carlton of New York. One half cup full of 338 Emergencies vinegar diluted with an equal quantity of water and fol- lowed in a few moments by a second amount; this fol- lowed by a glass of milk, after which the discoloration and odor disappears from the mouth and lips, and stomach should be carefully washed out and the patient fed on hot milk for several days. Iodine "Poison" in form of a tincture is sometimes swallowed by mistake and the antidote for this is starch and water. Plenty of milk or flour and water. POULTICES. I would not fail to give the testimony of one who has used flax-seed with the best results. Hops, bread and milk and corn meal are all good. But I do not think that anything equals flax-seed and should be kept in every house and home. Have a half pint boiling water in a small pan (granite is best) on the range, gas stove, or alcohol lamp and sprinkle in the ground flaxseed (which can be procured at any drug store) until it thickens, not stif? but quite moist. Have ready a long narrow piece of cheese cloth or very thin old muslin, spread out on a folded news- paper, as soon as the mixture has cooked one minute, pour it upon one-half the cloth, then fold over the other half; have ready a needle threaded with a long, coarse, white thread and fold over the edges, and baste them all around so that the poultice will not ooze out and soil the skin or clothing. If you are expeditious it will still be very hot; use care when putting on to tender flesh or any one in great pain, as it might blister. Now to keep the poultice hot and not to disturb the patient by con- stant changing and making a new one, fill the hot water 339 Emergencies bag and place on the poultice and cover the clothing over and keep that hot renewing it as often as required, and it will retain all its virtue, and is a much better way than to change the poultice every half hour as so many direct. I have taken patients through severe cases of pneumonia in families and also many other ailments by this simple remedy and constant watchfulness in regard to the hot water. It seems to draw out the oil from the flaxseed and keeps the patient warm and imdis- turbed, and will retain jts heating qualities for four or more hours made not too dry, and keep hot — keep the temperature as even as possible and not expose the patient. To assauge thirst and cure feverishness apple tea is a notable sick drink. It is made by slicing raw apples into a jug, filling up the jug with boiling water, as in tea making and then sweetening to taste. When cold this apple tea will be found pleasantly tart and refreshing. For the hair take a handful of box leaves, put them into a pint of boiling water and allow them to infuse for an hour; simmer for ten minutes. Strain off the liquid and bottle it. Rub well into the roots of the hair. The wash is excellent after illness or when the hair is falling. A sty on the eyelid may be much relieved by an ap- plication of a poultice of tea leaves. A pillow of red clover blossoms will, it is said, be found soothing to persons who suffer from nervous headache. Eight hours' sleep is absolutely required to rest the brain and a ten minutes' nap twice a day will do much toward warding off wrinkles and kee]> the face youth- ful. 340 Emergencies Poor ventilation is accountable for much ugliness in children deformity. Fresh air and sun-shine are as es- sential to a human being as they are to a plant. To whiten and soften the skin, parboil a few medium sized potatoes, remove the skin, and use them as you would a piece of soap for washing the hands. Well cooked oatmeal eaten with a raw apple is claimed to be an ideal diet for humanity, and a man can keep strong and healthy on this at the smallest pos- sible outlay. In an emergency to make a compress for a wound, if nothing better is at hand, clean tissue paper makes an excellent application. It is much to be preferred to a strip torn from clothing or a soiled handkerchief, which may be the only other choice. FOR A COLD IN HEAD. As soon as you realize that you have taken cold, drink a quart of cold pure water; every half hour there- after drink a glass or more if you can. This remedy is absolutely a cure in twelve hours or less, if taken in time and adhered to faithfully. SIMPLE REMEDIES FOR BOWEL TROUBLE. For chronic constipation, first of all adopt a regular time for evacuation; go at that time whether you feel like it or not at first; right after breakfast is the best; then make it a fixed habit to drink at least one, or per- haps more, glasses of pure cold water before breakfast. You will soon see a definite improvement in your con- dition. 81 341 Emergencies FOR DIARRHEA. One-half glass cold water, one-half teaspoon good vinegar, drink it all the first time, then fill a glass with water, and add vinegar just strong enough not to be un- pleasant; take a sip every half hour until relieved. 81 Curios « Letter of congratulation written in Ciiinese characters by a trained Cliinaman of "Hop Wah Co." to his former mistress. Address and title begins on right hand corner of page ; read downward. Signature appears on upper left hand corner. Literal translation on following page. ^^1 ^ i' A ~x ttt^ i'4 ^ It -f {| J f * Chinese Letter Translation of Chinese lettar on preceding page: How do do? Miss Hins? How do feel? You been belly sickee when left here, hopee better now, heap bet- ter, take care yourself, heap solly you went way, you belly fine lady, you no scold — best ever saw, all go long O. K. So sorry you get sickee before go home. You weigh onlyee loo plounds, too much fat off — more fat off you go die; getee more fat on, you go live. Hopee you have good glub. I like cookee chicken for you, blest ever saw and makee China tea, then you getee heap better, getee well. Lite me letter. Giood bly, "AhChoo." RICE AS COOKED IN CHINA. Below find a writing in original Chinese characters, showing how rice is cooked among the laboring classes. Written by a bright Chinaman and by him translated in his "Pigeon English" fashion: Translation Cookee he takee one plound licee; cleanee all up thlee times in water, getee all cleanee by thlee water ; putee in kettle — copper, iron or clockely — with little water one flinger thick — no more — boil ten minit ; when water dly up, putee in more water flifteen minit ; so no burnee licee ; heatee him, takee out, putee in "chop suey" — if have him — eatee licee with spoon — if have him — if no — use chop stick. "Chop Suey" be made of Celelee, mushloom, onionee, flish, vegetablee, (hot) — poor Chinaman eat licee thlee times day — all year — cost him 8, lo, 12c day; lich China- man "blowee in" flifty dollar one meal._ Licee costs Chinaman muchee as Melican man ; some licee yellow, some white. BHrdst nest soupee, belly explensive, $8, $12, $15 plound, all white likee honey — only lich man have him — heap good — when cleanee up belly fine. Fire mostly wood ; some chacoal — what you call a him. Gasoline too— Glood bly — some some time soon. 348 Curios HOW WOULD AMERICAN HOUSEWIVES EN- JOY THIS SORT OF THING? SKETCH OF A CHINESE DINNER GIVEN AN AMERICAN LADY IN SEPT., 1900. It began and ended with tea, and the little plates of water melon seeds, pickled almonds, salted peanuts, and many mysteries, remained by us to the end. A prelim- inary bowl of shark fin soup with egg — and was followed by shreds of fried duck, then came pigeon stew, from whose depths my chop-sticks brought up thin bits of mountain mushrooms. There were bacon fritters, as far as hasty analysis could determine, another sort of stew with mushrooms, fried chicken, almond cream, custard, a steamy sponge cake, a stew of Japan shell fish, fresh fish fried, bird's nest stew, sweet olives, three more sorts of soup, another fish combination stew. A deadly pastry, innumerable sweets, fruits and nuts, and the final cup of tea. The rice bowls were kept full all the time during the successive courses, and warm champagne was poured in full bumpers. Mrs. Mandarin set the convivial example by lifting her glass, giving the conventional toast "Chin-Chin," then clinked glasses round. Towels wrung out in hot water are passed at intervals in lieu of finger bowls, and the chattering maids fanned us assiduously." — FroDi Eliza R. Scidinore's China Empire. "The hungry think any food sweet, and the thirsty think the same of any drink, and thus they do not get the right taste of what they eat and drink, so hunger and thirst injures their palates. So I ask, is it only the mouth and 349 Curios the belly which are injured by hunger and thirst? No, Sirrah ! Men's minds are also injured by them ! !" — Con- fucius, 550 B. C. CHINESE COOKERY. As Americanized in San Francisco. The following sketcli by a well known lady shows how her difficulties with ordinary "helps" were solved by John Chinaman. Well, I struggled on, and even tried to turn cook my- self, but I didn't improve on Ching. I hadn't been edu- cated for this sort of an emergency. Then, one awful morning, Ching came to me and mur- mured : "Me no can stay. Me sickee — me go home." "Nonsense!" I exclaimed. "To muchce opium, I savez !"' for I had learned lots of things since I had come West. He shook his head. "No pipe, me no smokec. Me gottee velly bad pain, no can do." I examined Ching closely. Undoubtedly the man was ill. But I simply couldn't manage all the work myself. Ching saw my distress. "Me sendee you my flien,' Ah Tai, three, four day, I come back. .Xh Tai, he cook velly good. Ah Tai keep store, he lich, vclly lich — he my flien', come work two, three day — I gettee well." Any Chinaman was better than none. "You sendee lunch time?" I asked. "Me sendee," said Ching. His eyes were hollow and his yellow jaws were drawai with pain. T felt sorry for him. 350 Curios "Go see doctor, Ching," I said. "You got fever." I paid Iiim oiT, and with a sinking heart watched his ^bhie-coated, sloping figure as he went out of the back door with his immaculately neat bundle in his hand. I had hated and feared Ching, but I beheld his going with posi- tive despair, for I had yet to learn that the Chinaman is a man of his word. At twelve o'clock, when I went to the kitchen and woe- fully contemplated the little gas stove, a tap at the door startled me. There, outside the wire fly screen, stood a tall, well dressed Celestial. "Ah Tai," he said, smiling. I gasped with relief. "Come in," I said graciously. "Ching sick ; he sendee you ?" He nodded. "Ching my flien', b'long my Tong. Me helpee him two, three day — he come back. Me catchee lunch. What you wanchee ?" "Oh, omelet," I said. "Something easy, makee bis- cuit?" "Allee light," said Ah Tai. And I left him master of the kitchen. I shall never forget that meal. The omelet came on puffy, delicious, the biscuits were dreams, the salad had real mayonnaise ! "Ah Tai," I said, as I went to the pantry and found him washing dishes cheerily, "one velly good lunch. You stay my house, I give you twenty-five dollar." He shook his head. "Me got one velly big store, Tre- mont street, next door washee house. Do velly big buz- ness. No can stay — me help my flien' ; he come back." Subsequent persuasion availed nothing. He was al- ways amiable, always polite, but he was also inflexible. 351 Curios Oh, those meals ! We ate each one as if it were to be our last. Breakfasts, dinners, suppers — dreams, every one ; A week passed, and no word from Ching broke the spell. It fairly made me ill to think I must lose my jewel of a new servant, and I racked my brains for some inducement that would win him over. One afternoon I put on my things and determined to investigate the big store of Ah Tai, and see if it were quite useless to argue further or oiTer a raise of salary. At last I found it. It was not imposing in appearance, and was quite over-shadowed by the neighboring laundry. There were rows of cans of condensed milk and dried abolones and lichi nuts on the counter. Stacks of tinned goods and punk sticks in cracker red paper envelopes were on the shelves. But this entrancing display did not at all account for the number of Chinese who strolled casually in and did not come out. Evidently they went somewhere into the mysterious rear of the den. I went into a silk house directly opposite, and selected some awful handker- chiefs. It tooks me a long while, and I had to take them all to the door to judge of their quality. Truly, the col- lection of Chinese who went into Ah Tai's was something to wonder at ! I made my purchase, and, crossing the road, kept on down the street forming one side of that suspicious mart of canned goods. 352 Curios A TURKISH DISH KABEH A favorite dish in daily use amonq' Turkish, Armeni- an, Arabian, and Syrian peoples. Below find a copy of this recipe written in original Turkish characters by "Aleesh" — a native Turk. Read from riglit to left, beginniHg at upper right hand corner of page, following each line in same manner to close of recipe. Such writing is common to all the na- tionalities mentioned. ^^!^ cj^^^y- ^'Jyy^ ' -^^^ 353 Curios KABEH. Take two pounds lean meat ; mutton or Iamb pre- ferred ; — no fat — cut into very small thin strips ; place in a long stout narrow topped stone jar. Beat same thor- oughly with a wooden pestle, then add one onion ; one teaspoon salt ; one teaspoon red pepper ; then again beat the mass to a fine pulp ; then put in two large handfuls of Damascus oats (a very small nutritious Turkey cereal) beat all together till thoroughly mixed. It is then ready to take out of jar and place in dish. Put thin slices of two green onions on bread ; drink a glass of "Arak;" then eat. "KABEH" may be baked or roasted, but in Turkey it i,'' eaten without cooking. "ARAK." In Turkey, is made from the pure juice of grapes, and its usual manufacture is very simple. A cartful of clean ripe grapes, freed from stems, are dumped into a large wooden tank, beneath which is a smaller tank. The juice is trodden out by the bare feet of men or girls or pressed out by a primitive mill and drips into the lower tank, where it is covered and allowed to remain for fifteen days ; or until fermentation is about to take place. Then the liquor is strained into bottles or earthen jars; certain spices are added; the vessels tightly sealed to exclude air. When opened some months after, it is a clear liquor and a mild intoxicant, but after exposure to the air for a short time, it becomes a fiery drink and makes "drunk- come quick." If water is added the liquor becomes milk white. 354 Curios My residence of eighteen years in Turkey and much travel in Asia Minor, warrants the brief sketch of Do- mestic Life in Turkey, as I saw it. While European manners and customs are slowly invading the country — yet domestic life in Turkey is substantially the same now in this year of 1902, as twenty years ago. A Turkish kitcheri is a spacious building, rudely con- structed, and in dwellings of the rich separated from the rest of the house. Among the poorer classes the kitchen is in the same building. An arch opening made in the wall forms the foundation of the cooking range or stoves. It is raised about three feet from the ground and con- sists of a set of metal plates or grates with openings, on which meats are roasted, and on which smaller dishes are kept warm. Great attention is paid to keeping the culin- ary utensils (which are all copper), clean and bright. But in other respects order and tidiness are wholly disre- garded. There are but few of those arrangements that render an American or English kitchen a pleasant and interesting apartment. A tin lamp, such as have been used from time imme- morial by the Turks, is hung at one side of the chimney, affording a dim and dusky light. A kitchen is included in the Department of the Haremlik and is usually presided over by one or more negresses, who, as a rule, are very good cooks. The fresh provisions are purchased daily by the AY- VAS or purveyor and are passed through a revolving cupboard in the wall used for communication between the two departments. 355 Curios A loud knock on either side being answered by a serv- ant who comes to see what is wanted. The Turks have two meals a day. One between ten and eleven in the morning and the other about sunset. One or two cups of black coffee is all they take in the early morning. The dinner is brought into the dining room of the "Haremlik" on a large copper tray and placed upon the floor. A smaller tray is placed on a stool covered with a common calico cloth. On this are placed a number of saucers, a salt cellar, a pepper box, and a portion of bread for each person. The company sit cross-legged around the tray. Din- ner is announced by a slave. The hostess leads the way into the dining room. Servants approach and pour wa- ter over the hands of guests from curious ewers holding basins to catch the water as it falls. Others prefer mois- ened towels as napkins, to use during the meal. Eight or ten persons can sit around these trays. The hostess, if she be of higher rank than her guests, dips her spoon into the soup tureen, politely inviting them to do the same. If her rank be inferior to any one of her guests, they are invited to take precedence. Turkish soups resemble a very thick broth and are entirely unlike those found on European tables. After the soup has been partaken of, it is removed by a sign from the hostess and other dishes are brought in. The left hand is used to convey the food to the mouth ; the thumb and two first fingers doing the duty as forks. On re-entering the drawing room, coffee and cigar- ettes are handed round. The way in which coffee is served is one of the very prettiest of the old Turkish cus- toms. 356 Curios All the slaves in attendance stand at the lower end of the room with folded arms. The cofifee pot and cup stands, of gold or silver, are placed on a tray held by the head servant. Then the cofifee is poured out. The cups of- fered separately by other servants who again retire to the lower end of the room until they are required to take the empty cups. There is a neatness in the Turkish way of manipulat- ing the food that can only be acquired by care and much practice. The thumbs and two fingers alone must touch the meat, the rest of the hand remaining perfectly clean and free from contact with it. Coffee, as prepared in Turkey, is far superior to that of any other country. I give, herewith, the recipe for its preparation : Water is placed in a peculiarly shaped cofifee pot, with a long handle and a beak-shaped spout. This is put side- wise against a charcoal fire and when the water has ar- rived at the boiling point the coiTee pot is withdrawn. A small quantity of its contents is poured into a cup and a few spoonsful of finely pulverized cofifee, according to the number of cups required, is mixed into the coffee pot. It is again placed against the fire and the contents gently shaken once or twice, while a thick scum rises on the surface. Before it has time to boil up again, it is withdrawn, and the water that has been poured out is put back. It is then replaced on the fire and when finally withdrawn, after standing a few minutes, is poured out and served. Sugar is not taken by the Turks in coffee. Europeans and Americans commonly add sugar but soon omit il after having lived in Turkey. 357 Curios There is considerable art required in tlic makinq- of Turkish coffee, but the quaHty of it and the manner in which it is roasted are the most important points. The roasting must be done to a turn, leaving the coffee, when ground, a rich golden brown. The Jews and Armenians have many strange and in- teresting customs in the matter of eating. Until very lately they took their meals in a manner similar to the Turks. Thev use knives and forks to a limited extent, but their fingers much more. The lower and poorer classes sit cross-legged on the floor around a table about eight inches high. The Jews in the East observe with great strictness all the outward forms of their religion, particularly those re- lating to food, whose preparation is regulated liy many complicated Jewish laws. A true follower of the Prophet refrains from wine, as prohibited by the Koran. Some Turks indulge to ex- cess, but as a rule the followers of Mohammed, in their obstinence from wine, are object-lessons to the most ultra prohibitionists of England and America. Correspondent. HOW TURKS EAT. They Get Along Without Table, Chairs, Knives, Forks or Plates. The Turks use no tables in their homes, and chairs are unknown. Instead, there is a huge wooden frame buill in the middle of the room, about eighteen inches high, and when the family assembles to dine cushions are brought, placed ui)on the frame, and on these the members seat 358 Curios themselves tailor-fashion, forming a circle around a large tray, which occupies the center. The tray is a very large wooden, plated, or silver af- fair, according to the social and financial condition of the family, and thereon is deposited a capacious bowl. About it are ranged saucers of sliced cheese, anchovies, caviare, and sweetmeats of all sorts. Interspersed with these are goblets of sherbet, pieces of hot unleavened bread, and a number of boxwood spoons with which to drink the soup. Knives, forks and plates do not figure in the service, but each one has a napkin spread upon his knees, and every one, armed with a spoon, helps himself. When this is consumed, the bowl is borne away and another great dish takes its place. This time it is a con- glomoration of substantials, all stewed up together, such as mutton, game, poultry. The mess has been divided by the cook into small portions, which are dipped up with the aid of a spoon or with the fingers. For the host to fish out of the mess a wing or leg of a fowl and present it to a guest is considered a great com- pliment, and for a Turk of high degree to roll a morsel be- tween his fingers and then put it into the mouth of a visitor is looked upon as the height of favor and good manners. — London Answers. O 5 ^-3 s 1^ I t^ ^-^^-2 5 V ^ ^ "^ ? •c Translation FISH LA MAYONNAISE. Take a fish, not less than four pounds, and boil it about ten minutes and then take it out and leave it on a dish to cool. Put in a teaspoonful of salt, take whites of four eggs beaten with one tablespoon made mustard, and add one ounce of cornstarch, then put in the yolks of the eggs and beat altogether. Take three tablespoons beef broth, cover fish with the above paste, and decorate it with four hard boiled eggs ; cut eggs in four pieces. Garnish with lettuce and radish and all is ready to serve. This is a favorite dish eaten by the Greeks of all classes on the 24th day of March, in commemoration of the great victory achieved by Marco Bozzarius over the Turks. The event is commemorated in song and story. Lord Byron's poem entitled "The Battle of Missoloughi" is probably the most notable, and his name is held in rever- ence by the Greek nation. THE RECIPE on preceding page, in original Greek characters, was written by a trained educator of that nationality — a lib- eral translation of which appears above : 361 Curios IVHAT SERVANTS IN JAPAN DO. A LAND WHERE DOMESTIC SERVICE IS CON- SIDERED AN HONOR. THE "BOYS" THAT WAIT ON TABLE IN HOTELS AND HOW THEY WORK. HOUSEHOLD SERVANTS THAT ARE EQUAL IN BIRTH TO THEIR MASTERS. There 'are some curious notions about servants in Japan. Instead of its being considered a disgrace to go into domestic service in that country, it is an honor, writes a correspondent. Jinrikislia boys may not have the honor of being serv- ants at all, but are tradesmen, which is the lowest thing of all in Japan, short of being an eta, or member of the class of outcasts. There are two classes of servants, personal and kitch- en. Kitchen servants need have no knowledge of eti- quette. They are sometimes rough creatures from the country, no better than rickshaw boys. They are dull, con- tented drudges, but Cook San is held in a very different estimation. In a small household he does the catering and keeps the accounts as well as superintends the ridicu- lous little bird-'s nest of charcoal ash, which cooks the meal in Japan. The personal servants show a humilily to their em- ployers, which would paralyze an Englishman with any sense of humor, and their masters assume an etiquette air of command. But from every one else these servants expect a considerable amount of politeness. Hotel servants arc male and female. Hotels for Eu- ropeans generally have men housemaids as well as men waiters, and call them all "boys." 362 Curios To go to a Japanese hotel for the first time is Hke go- ing to a farce. It is impossible to keep serious. In the dining room you are surrounded by pantomime imps dressed in indigo cotton doublets and hose, who run about shoeless and are called "boys" and look like boys until the day they die. Half of them know no English except the numbers. Each has a number to himself, and each dish on the menu has a number, even down to the pota- toes. "No. 5," you say if you are new to it, "I'll have some 2, and I'll take some 7 and 9 with it, please." He catches some numbers and brings them, but you would have a far better chance of getting what you want if you simply said 2, 7, 9, after the manner of the modern telephone girl- You can hardly hear yourself speak for the scruff, scruff across the floor. You think it is lucky they don't wear boots. At very grand hotels they wear blue serge suits like ship's stewards and bad imitations of foreign shoes, and they don't run and they don't wait so well, be- cause it is not natural for a Japanese "boy" not to run. A Japanese "boy" has one good quality. Though he can not understand English, before you have been in the house three days he will know your tastes, and if you like the breast of a chicken better than the leg, you will get it, and you will have your steak to look purple or burned un- der when it is cut, as you prefer. If he saw you using a teaspoon after your wife, he would very likely bring you a used teaspoon with your next morning's tea. His motto is that there is no ac- counting for the madness of foreigners, and the forms it will take. 363 Curios But your bed-room boy is a very different person. He has intelligence and often a fair command of English. There is nothing that a Japanese room boy can not do. I would trust him to mend my watch. I have tried him on such varied problems as luring a frightened canary back to its cage, fishing up a small coin that had fallen through a crack in the floor and mending the lock of a portmanteau. One of them even said that he could take in a felt hat, which I gave him so large for him that his ears did not stop it. The Japanese like their hats to rest upon their ears. They can mend your clothes or put a buttom on and are handier than sailors. They expect you to show them all your purchases and always tell you how much more or how much less you ought to have paid. In the transient life of a hotel you always see the farcical side of Japanese servants. The pristine and senti- mental side you only get in a private family, where the servants, like the pages of the middle ages, may be equal in birth to their masters, but willing to do service in his household because he is a famous poet, or noble, or man of science, so as to gather the crumbs of education which fall from his table. — Ex. 364 Curios DOMESTIC LIFE AND COOKERY IN SIAM. The domestic life of the ordinary Siamese is very simple and his cookery is siinpler still. He lives in a house of three rooms — four rooms if he is above the average in prosperity, in two of which the family sleep and the other two are given up to receiving gnests and the other to prepare the frugal meals. There are no wardrobes, closets, bureaus, or wash- stands, no chairs, tables, sofas, or writing desks, as no hats are worn, there is no hatrack. There is no chimney in the kitchen — a hole in the roof of thatch lets out the smoke from the primitive fire place, where earthen pots filled with rice and water, the chief utilities of cookery. A meal is a simple thing. The rice husked and cleaned in a big mortar with its four-foot pestle, is washed care- fully and put in the thin tile clay pot and set on to boil As soon as the water boils it is poured off and the pot set in the hot ashes to allow the steam to escape from the rice, which must not be cooked so that the individual kernals adhere to each other. The family gather as near to the rice pot as possible and the smoking food is placed in porcelain dishes for each member. A bit of dried fish has been waiting near the embers, and this is placed near the center of the group along with a jam made of onions, pepper, garlic, and spices of various kinds. A small piece of fish is dipped by the fingers in this fiery jam, and placed in the center of a small handful of rice which is gracefully carried to the mouth in the ends of the fingers. The meal is soon over and it is washed down by copi- ous draughts of river water, and the dishes are washed and put away and all is over. Wealth and position add I 365 Curios fruit and sweetmeats to this menu, with slaves to bring other luxuries and perhaps a charming member of the harem to read aloud some book, while another slave soft- ly fans the half-waked nobleman. I have described the average man and his family at their meal and the average man of this sort constitutes ninety-five per cent of all. 116 The staple articles of food among the Siamese is of course, rice, and it is in all southern and eastern Asia, Siam being one of the greatest rice producing countries of the world. The usual accompaniment of this is fish curry, meat being practically never used by the poor Siam- ese, who have not acquired the Chinese predilection for pork. Fish affords scope for a considerable variety of dishes. Large quantities of fish are sent to Bangkok from Paknam, at the mouth of the river, and they are plentiful in the upper waters of the Menam, while eels and mud fish abound in the small klongs, both in the capital and up country. Fruits also, and especially bananas, which are not excelled in quantity or quality by any other country, form another article of daily food and the Siamese would not be true Orientals if they were not masters of the art of preparing varieties of sweet meats. The lower classes usually eat their rice and other foods out of howls with their fingers. The Siamese as a rule have but two meals a day — one in the morning, lietwcen seven and nine, and another about five or six in the evening. The ordinary Siamese, though several inches shorter than the average European, is lithe and well made. He does not take readily to out-door pursuits, but when he 366 Curios does he shows great proficiency. His suppleness and agility are displayed in the game of foot-ball, which is one of the few out-door exercises that can lay claim to be considered national. English and American travelers ascribe the vigor, ac- tivity and fine physiques of the Siamese to the almost uni- versal diet of fruits, fish and vegetables. Some things about Siam that are worth knowing and may be accepted as authoritative : The country is larger than England and Wales to- gether. It is very fertile and has valuable mines and forests. For these reasons it has very little manufacturing, and is a heavy buyer of many lines of American manufactures ; al- though this is not so apparent from the official reports, as a large portion of the imports are credited to Singa- pore, and Hong Kong, whence they are forwarded. It has ten cities with populations of more than 100,000 each. Its total population is about 16,000,000. Its state religion is Buddhism, and its king is the head of the Buddhist faith. Although an absolute mon- arch, he is a man of liberal ideas. One of his first acts was to appoint a council of ministers. Although not compelled to consult his council or abide by its decision, he has never passed a decree against the objection of the members of his council. He virtually abolished slavery by decreeing tliat there should be no further births in servitude. As Buddhism permits polygamy, it has been asserted that he has from 100 to 600 wives. This is untrue. His wives number less than one-h3lf dozen. 367 Curios Siam has not one cent of national debt, and taxes are almost unknown there. The maximum tariff is three per cent. The teak forests and the mines are crown lands, and the revenue obtained from these sources is sufficient to maintain the government. — Correspondent. 0^ 369 Substitutes for Meats Scientists at several universities have prepared a table showing what can be eaten in place of meat, and which furnish the requisite amount of nutrition, at g-enerally less cost. The following table shows the amount of nourishment in vegetables and cereals and certain animal products, in- cluding milk and cheese : Pro- Carbo Calorics, Water. teids. Fat. hydrates, per lb. Bread 30 10 3 56 1.200 Potatoes 75 3 0.2 20 4-10 Cookies 15 7 10 67 1,900 Cake 20 6 9 64 1.700 Candy 4 .. 95 1,800 Pies 40 4 10 45 1.200 Puddings 65 4 7 23 800 Cooked or canned vegetables 80 2 1 16 200 Rice, boiled 72 3 .. 25 500 Beans baked 69 7 3 19 600 Butter 11 1 85 .. 3.600 Buttermilk 91 3 0.5 5 160 Milk 87 3.3 4 5 325 Cheese, cream 37 27 30 1 1.800 Cream 74 3 18 4 910 Eggs, raw, edible portion 75 14 10 .. 700 Fish, canned 50 24 12 .. 1,000 Fish, fresh as pur- chased 40 10 2 .. 250 Berries 86 2 1 10 270 Tree fruits 70 1 .. 9 250 Dried Prunes, Apri- cots, etc 30 3 1 64 1.300 Bananas 49 1 0.5 14 300 Raisins, dates and figs 15 2 2 72 1.500 Nuts, edible portion 5 16 50 27 3.000 Breakfast foods ... 10 12 2 74 1.700 A number of the articles in above table are rich in "Proteids," the chief substances obtained in eating meat. A large variety for three daily meals can be obtained from the foregoing table, which will be found of value to all persons partial to vegetables and cereal foods. 371 Insomnia "Is the Arch Enemy of brain workers and the nat- ural methods of conquering it without drugs are the only safe ones." — British Medical Review. That insomnia or sleeplessness is a growing physi- cal ailment, rapidly increasing in this quick thinking, swift moving, nervous and electric age is universally admitted. The common plaint that one "does not sleep well" is heard on every hand. Without analyzing causes zvhy it is so, the fact remains. In the endeavor to produce sleep, pain and suffering have been intensified and the ailment made worse, and death often hastened by the use of drugs and stimulants. Past traditions have shown that many purely legendary mental and simple reliefs, handed down from generation to generation, have possessed vierit as "sleep provok- ers." Many have been considered almost "infallible." Why not retry them under the search lights of the Twentieth Century? Opinions of anatomists, scientists, and ])hilosophers as to the efficacy of these traditionary things will not be found in this collection. They have been obtained by diligent inquiry and painstaking care from all classes of people in order to ascertain facts. The records of what multitudes of persons have thought, imagined, repeated or dreamed of, and their simple reliefs as "Aids to Sleep" and the benefits derived therefrom, are given for what they are worth. The "Sleep Lore" legends and proverbs quoted in this pros- pectus are but specimens of an interesting, quaint 372 Insomnia and curious which will appear in this work. So far as the writer knows, no collection of the kind has ever before been printed in any country or in any language. It is true that at intervals of time, covering a long pe- riod, fragments of these ideas have appeared in print, but as for a systematic grouping of such unwritten things it is believed this is the first time they have appeared in print. St Paul said, "As a man thinketh, so he is." In such spirit we hope and believe that many persons will profit by the traditions herein printed; and be led to study closer the mental side of human existence concerning sleep. Let us listen to the story of an aged French lady, who said: "It has been a tradition in our family for over three hundred years tliat when one cannot sleep, to 'imagine ourselves resting upon a fleecy cloud, using it as a pillow, and on it float through space.' " She said the exercise of the imagination in doing this repeated a few times never fails to produce sleep. From the Pacific Coast comes this: "Constantly looking at a white and fleecy cloud with golden aureoles or beams of golden light streaming from behind it, sug- gests a purity and splendor which soothes the mind and induces sleep." Repetition of thoughts, fancies, imaginings, and ceaseless countings, seem to be the basic ideas, tending to invite sleep in most cases. Instance the following: "Repeat to one's self letters of the alphabet, — A, B, C, D, etc., — over and over again. Count i, 2, 3, 4, etc., to 50 and repeat. If ineffectual, repeat backwards." Repeat Longfellow's "Psalm of Life," such portions I 373 Insomnia as come to tlie mind most readily, or otlier poems learned in youth — or any familiar rhyme or song, which does not tax the memory to recall; as, "Sail on, thou Ship of State," "The Night Before Christmas," "Battle Hymn of the RepubHc," "Now I Lay Me," "Rhyme of the Ancient Mariner," "The Doxology," all of which are but types of what may come to one's memory. Counting some fixed number between the blasts of steamers or fog whistles or the pounding of waves on beaches and the like is favored by seafaring folk. Rail- road men find solace in watching in imagination the rev- olutions of car wheels, counting the number made in a fixed time or distance. Many persons of the Roman Catholic faith rely upon the counting of their "Rosaries" as a certain remedy for sleeplessness. An ancient relief runs thus: "Imagine a chip floating on rippling water or danc- ing on waves of lake or river, and watch it appear and disappear again." Intently watcliing the tails of imaginary flocks of sheep leaping over hedges is very ancient — antedating Shakespeare's time — said to be of Scotch origin. Of a different sort are these: Repeat continually, "Get thcc behind me, Satan; thou can'st not keep me awake!" "Wiggle mentally one of one's big toes. Do not attempt to wiggle any other toes tlian Ijig ones." "Try hard to lay awake and hear the clock tick." "Let a dim light burn. Keep one's eye upon it and endeavor to remain "Hfide azvake and not close the eyes." "Concentrate the mind on one thing. Think of slccj) and keep on thinking of sleep." 374 Insomnia "Do not think of anything; use will power; force the mind into a state of blankness — a passive state — if thought comes, think of a dead wall, a state, etc." Very different is this, cited by a lady of extended travel, broad thinker, author and writer (aged eighty), who said: "Think of the immensity of things, Oceans, Conti- nents, Mountains, Vastness of Space, occupy the mind with pleasant thoughts. Do not fret because awake. Recall the most delightful events of youth. Go over in fancy one's wedding journey again, climb mountains, cross seas, gaze upwards, or again sit by the blue Atlan- tic where the immensity of rolling waves is repeated in the clouds ; listen to the grandeur of the never ceasing monotone 'when the sea roars and the waves clap their hands'- — such thoughts often quiet the quivering nerves till in semi-unconsciousness 'sleep, blessed sleep, comes.' " Of simple remedies as "Aids to Sleep" many have been cited, some of which are insisted on as effectual. Among them are the following: "When in bed, pat the stomach gently from ten to fifteen miiuites, leaving hand on stomach." "On retiring, eat a bowl of milk and crackers, and if sleepless, rise and repeat the 'same dish.' " "Drink very hot milk on retiring." "Eat light lunch of what one prefers — no matter what — even mince pie, on retiring." "Eat moderately of raw onions on retiring." "Drink moderately of hot water before retiring." "Apply cold water compress at base of brain on re- tiring. In some instances, hot water so applied is ef- fectual." 375 Insomnia "Place on forehead soft cotton cloth of tepid water, laying hand on pit of stomach. "Hot foot bath with tablespoonful of mustard in it and two teaspoonfuls of port wine." "Bathe and rub gently but thoroughly calf of one leg in cold water." "Needle pine or hop pillows to lay one's head upon will in most cases provoke sleep." Rev. Edward Everett Hale writes that body, mind and soul all belong together, and we are fools if we try to separte them. We must train them together. While bodily exercise is necessary, do not forget that mental and spiritual exercise is equally necessary — while gaining strength on either side, we must gain on the other sides also. Sleep also depends on a well-trained mind and on a determined soul, able, willing and glad to control mind and body. Every one will find out how much sleep is good for him, then he or she will make it a duty to take that amount regularly. Sleep is the restoration of life — call it if you please the governor of the human engine. * * * Remember what the bed is for, and why you are in it. You are there to sleep. Do not think out letters to your lawyer, or of interest, mortgages, money, crops, corner lots, or any business ; you are in bed simply to sleep. Do not, while in bed, engage in any serious mat- ter which exhausts and exasperates the brain. As was said of the Trojans — You find you can because you thinh you can, or You fintl you can because you knozc you can. 376 Insomnia "From Thee, Great God, we spring; to Thee we trend." That is the whole matter. To resume the whole of it — 1st. Rule both body and mind with a strong hand; you are master. 2d. For the body, enough good food, enough good sleep, enough good exercise. 3d. For the mind and body, regular work in the line of your genius, and stop when you are tired. * * * INSOMNL\ IX DOMESTIC ANIMALS. My attention was first attracted to insomnia as the foe of the domestic animal. I bought a dog named Lu- cretia Borgia. I did not name him. He was named when I purchased him. I got him partly because he loved children. The owner said Lucretia was an ardent lover of children, and I found that he was — especially when they were tender. He would have eaten up a favorite child of mine if the youngster hadn't left a rubber ball in his pocket, which clogged the glottis of Lucretia, while I disen- gaged what was left of the child. Lucretia soon after became restless. He would come to my casement and lift up his voice and howl into the bosom of the silent night, as though he wanted to get me out of doors and save my life. I went out several nights in a wierd costume that I had made up of garments belonging to different mem- bers of my family. At such times the animal would run up to me, with almost human pleading eyes, bark and 377 Insomnia run away to a distant alley. I followed him. I had read in books that dogs often saved their masters' lives, and so when Lucretia came to nie with his great, honest eyes, and after taking out little mementoes from the calf of my leg, he galloped off. I followed him in the chill air of night in my Mosaic clothes. He finally stopped be- hind a livery barn, and there on the frosty ground lay the still and white features of a soup bone — that had outlived its usefulness. On my return I summoned my doctor and told him that Lucretia seemed restless nights, was nervous and irritable and almost a menial wreck, and I asked what the trouble was. He said it was "INSOMNIA." He said it was a bad case, too. I told him I thought so myself. I said I didn't mind Lucretia's insomnia so much as I did my own. I was getting more on my hands than I could use. Insomnia is fast becoming the great foe to modern Americans — as well as dogs. —Bill Nye. THE SCIENCE OF SLEEP. It is a singular fact, but by no means astonishing, that until of late a satisfactory e.xplanation of sleep and its causation was hardly to be met with within the bounds of physiological science. The theory has been revived that sleep is due to the absorption into the blood of certain substances, which are manufactured by certain glands, not defined — but with the result that our brain cells are set dozing. Parallel with such view may be placed that other, which sujjpose that a greater amount of carbonic acid gas, being produced as the residt of bodily work. 378 Insomnia We went to sleep because our brain cells were thus numbed by the gas; whether or not this view of sleep is true, is for observant persons to determine. A writer in the London Chronicle says that these "poisoning" sleep theories will not hold good; far more rational is the simple view that fatigue of our brain cells is the real cause, which sends us into the arms of the Drowsy God. It is possible for a person to exercise the whole body, to keep it strong and well simply by breathing properly. Every child should be taught to breathe and get into the habit of filling the whole lung space at each exhalation. Do you know that there is no better way of getting to sleep soon after going to bed than by breathing properly? Here is a specimen breathing exercise: Push away your pillow and lie flat upon your back with your muscles relaxed. Slowly draw in the deepest breath possible, hold it for four seconds, then slowly ex- pel it till your chest and abdomen have collapsed. Repeat this until you are tired or fall asleep. There are scores of ways of varying this exercise. A vision may appear and excite wonder; disturb the thoughts; and perplex the judgment at mid-day as well as at mid-night. A dream creeps stealthily into the brain, displaying its operations when reason and volition are ofT their guard, and sleep has shorn judgment of its power. Sleep then is a fundamental condition of dreaming. Revery and abstraction may occupy our waking hours and lead to self-forgetfulness. But between them and dreams there is a great gulf, which must be passed before the land of dreams is reached. 379 Insomnia If it were possible to comprehend the phenomena of sleep there would be less difficulty in comprehending those of dreams. As it is dreams admit of a more satis- factory explanation than sleep. What a mystery sleep is ! So like life and so like death, that it is difficult to say which it resembles most. Under its influence tlie system exhibits the repose, un- consciousness, and torpor of death, but retains the color, pulse, and breath of life. If we should witness sleep for the first time today, we would look upon the subject of its spell with wonder and anxiety — if not with fear and terror, and feel unspeak- able relief if we saw movement, intelligence and speech return. Now accustomed to its mysteries, as we are to that of liife, we commit ourselves and our dear ones to its care with thankfulness — not with fear; assured that it will carry us and them as separately and safely through the dark and silent valley of unconsciousness to renewed life. In this it is like death, which leads us each separately and alone through a passage of equal ; perhaps not of greater darkness and unconsciousness to renewed ex- istence. Socrates was right in saying that whoever does not fear sleep should not fear death. — E. H. Clarke, M. D. The cases in which sleep can be said to have been pro- duced by intellectual efforts are not uncommon. Inas- much as the instances that would occur to the reader simply resolve themselves into the voluntary exclusion of sensory impressions and thus the system is placed in a favorable condition to sleep. 380 Insomnia Since sleep is a synonym for cerebral rest, while the operation of the intellect means cerebral activity. To as- sert the possibility of the former being immediately caused by the latter is evidently an assimiption, and therefore these instances on record, such as the case of Napoleon, which appear to favor it, may be regarded as only ex- amples of what we have just stated — namely the adoption of such conditions as favor sleep. It is through that one intellectual function namely at- tention ; may be said to be followed by sleep ; but here it results from cerebral exhaustion, and sleep therefore in this instance is only an indirect consequence of an intel- lectual process. Of the influence of expectation, we shall speak pres- ently, and need only remark here that although not so clearly in accordance with the above mentioned principle, it would appear to resolve itself into a modified form of attention. — Tuke. Richmond Burton wrote in his "Anatomy of Melan- choly;" published 1652: Phantasy or imaginations, which some call cogita- tion, is an unseen sense which one doth now fully per- ceive by common sense of things present or absent and keep them longer by recalling such to mind, or making them over anew. In time of sleep thus faculty is free, in times of wake- fulness man can feign infinite imaginations that dismiss melancholy and invite sleep. Memory lays up all the species which the senses have brought in, and they are forthcoming when called for by imagination and reason. "Sleep is a rest or binding of the outward senses for 381 Insomnia the preservation of body and soul, — so it is peaceful im- aginations doth bring sleep. "Anchorites and monks ; and all the rest of supersti- tious rank ; often through immoderate fasting — hath gone mad. Of such Hippocrates saith : They now ofifend in too sparing diet and are worse damnified than they who feed liberally. — Richmond Burton. "M". 383 Fuels The first step of primitive man that marked him as superior to other animals was probably the use of skins, leaves and bark as some protection to the body. The next step, and perhaps the most important in all the line of progression to the Twentieth Century, was the use of fire. Primitive man doubtless saw fire and its great ef- fects long before he was able to utilize it. The sun-dried grass or rotten wood caught fire even before his time by the sun's heat or friction, the swaying branches, and cracking limbs, and by the lightning stroke. Fire may have been kept from these chance happenings and have been utilized for some primitive cooking or for warmth long before man could make it. Indeed, the making of fire up almost to our own day has been difificult. Friction matches, an invention hardly a hundred years old, has supplemented the iiint and steel, and the tinder box, the friction matches, and the gas lighters of our grandfathers, and the getting of fire, which was before a difficult and tedious task, has become the easiest of things. Housekeepers a hundred years ago were very par- ticular to cover the fire on retiring, that there might be coals for starting the next day's fire. When so unfor- tunate as to have not succeeded in "keeping fire," our grandfathers would send to their nearest neighbors with a fire pan or kettle to borrow a few live coals for em- bers. 384 Fuels The use of coal, anthracite, bituminous, is of very recent introduction, and the only fuels known to our ancestors are the woods and woody fibres nature so pro- fusely provides. Wood was the usual and almost uni- versal fuel. Preparing the family wood for the year gave occupation for a long portion of the winter, and the size and quality of the wood pile was a fair criterion of the thrift and ability of the house man. Careful analysis of the different woods have been made, showing the heating value of each variety. In the climate of the United States hickorj- is the most val- uable for fire woods. Hard maple (sugar maple) is next in value; some of the oaks coming quite up to it, while many others are of little more value for fuel than the soft woods. Birch is of wide distribution and makes ex- cellent fuel. It does not have the quality of cooling as does the hickory and the maple, but rather burns at once to ashes. Elm has the peculiarity of holding fire for a long time, smoldering, but constantly burning and going to ashes rather than making coals. Hemlock burns readily but with great crackling, and scatters the fire sparks in- cessantly. Soft maple has something of the same char- acteristic. Fruit trees, apple, pear, plum, peach, etc., as do most of the fruit-bearing trees, make excellent fuel. The soft woods, pine, spruce, bass, etc., have each their own char- acteristic. Pine, though a soft light wood when finely divided burns most readily, but is difficult to burn in large pieces, covering with a fine soft coal quite on the surface, and then going out. As shavings for kindlings nothing- is better with which to start a fire, unless it is 385 Fuels cedar or bass wood. It is frequently supposed that the barks of the trees burn most readily, but with the excep- tion of the birches that is not so, the heart wood or in- side catching fire much before the bark. Hemlock and pine knots make very pretty fires on the open hearth, cooling very readily and lasting with their cheery glow for a long time. Wood for fuel is measured by the cord, a cord consisting of a pile eight feet long, four feet high, and four feet wide. In old times (not so very old either), but before the common use of the "cross-cut" and the buzz saw, wood was cut with an axe and had to be of the above measurements to be a legal cord; the length of this stick measuring from "point" to "scaf." At present the cross-cut and the buzz saw have almost superseded the axe, and a cord is now commonly con- sidered of the original length — eight feet and height four feet — but of such width or length of stick as may be agreed upon. The limbs of trees and smaller sap- lings, when of the proper length, make excellent fuels, and they do not catch fire as easily as the split wood, but are more lasting. On a cold winter's night it is most desirable to put in a large solid round stick about as large as the stove door will admit, and then shut off the stove for the night, opening perhaps the check damp- er so that it burns very slowly. There will be a gentle warmth by the stove all night, the water back will be of a mild heat, and there will be a fine body of live coals in the stove to build the morning's fire from. Wood deteriorates after it has become thoroughly seasoned, but under shelter in a shed it will be almost as good after several years. It is poor economy to try to burn green wood. It is trying to the housekeeper, and 386 Fuels it takes a large amount of the heat to overcome the surplus water before it becomes dry enough to burn. It is hardly true, though, that absolutely dry wood is a desirable fuel. Commonly called dry wood still contains considerable moisture, and this is driven ofif in the com- bustion, the escaping gases are consumed and add to the warmth and glow of the fire. Nature has provided excellent kindlings as well as fuel; dry pine, cones, and the bark of the birch ignite readily, hold their fire, and on an open hearth give not only unusual heat, but help to dense a rather pleasant balsamic odor. There are several points which should be kept in mind in the using of wood for fuel. 1st. — That an ample supply of dry wood is not only a convenience and an economy, but its possession sure- ly indicates a careful and thrifty housekeeper, and its absence almost as surely indicates a shiftless one. 2nd. — That it is almost as mean to be without good kindlings, and to have to chop them in the morning, as it is to let the housewife depend upon her own efforts with a dull axe to cut the firewood from the log at the back door. 3d. — That ashes from hard wood carefully saved and applied as fertilizer on the lawn, the garden shrubbery and fruit trees, are most valuable. 4th. — While the use of kerosene in starting a fire is not to be allowed, and would probably vitiate the insurance in case of fire, it will neveretheless not be dis- continued, and pouring it from a cup, saucer, or open dish is far less dangerous than pouring it from the can. 5th. — That while light, loose paper kindles readily, books, letters, magazines, are really difficult to destroy 387 Fuels by fire. Being so tightly packed, they do not burn as readily as solid wood. 6th. — The building of a wood fire in a stove or range on the hearth is not difficult. The better way is to start with a little shavings or light kindling wood; when that is fairly ablaze, add more kindlings till they are well started; then the ordinary stove wood can be added. To fill the stove with kindlings and then light the fire may produce uncomfortable explosions, large pufifs of smoke into the room, and sometimes results in the singing of the bangs or whiskers of the careless fire builder. Sub- stances that are on pressure must be cemented, fre- quently have to serve as fuel. The early emigrants to California and across the plains were unfortunate in finding "Buffalo Chips" (dried dung) in sufficient quantity for fuel. In some sections fuel has been so difficult to procure that corn has been largely and successfully used. Within a few years the scarcity of fuel and the abundance of hay in some sec- tions led to the invention and introduction of stoves especially constructed for its consumption. Taking it all in all, the invention of fire was proba- bly one of the first and greatest steps of the human family in advance of the other animals. 114 A FUTURE FUEL— BRIQUETTES. Several processes to utilize the lignite coals, found in enormous quantities in North Dakota and in other western states, by crushing and mixing with other com- bustible material and pressing it into "briquettes" (or bricks), eliminating the non-combustible elements and concentrates the combustible matter, so that such ma- 388 Fuels terial becomes an excellent and valuable fuel that pro- duces steady heat. In France there are several processes of making such "briquettes," mixed with crude petroleum, and in this way a fuel is produced more powerful than coal, weight for weight. It is estimated that when such bricks are made with reasonable judgment, three-fourths of the space occu- pied by coal and other fuels will be saved. There is still another "briquette" process invented, by an engineer at Omaha, producing fuel composed of clay and crude oil, at a cost of about $2 per ton. The experiments with this are said to have been so satis- factory that two railroads are now using it, and its use is increasing. These results suggest that an admixture of some of western and northwestern lignites with crude petroleum pressed in the form of "briquettes," or bricks, will make a cheap and very desirable fuel. Lignits certainly pos- sess an abundant supply of carbon, and the Texas and California oil fields furnish an inexhaustible supply of fuel to perfect the manufacture of such bricks, even if done in a very primitive way. A farmer or land owner, with abundant space on his lands, can easily try these processes, and develop from his own property a fuel which will serve him better than that which is now obtainable at fuel markets, at far less cost and within his own cmitrol. PEAT OR TURF AS FUEL. Coal is generally considered "par excellence" the best of fuels ; wood probably rank next ; then gas for domes- V 389 Fuels tic and household purposes, wliicli with Hquid fuels, such as petroleum oils, gasoline and the like, constitute the principal fuels of the North American Continent. Notwithstanding these facts, newly awakened interest is now being taken by the people of the United States and Canada in one of the most ancient fuels known, and used for centuries in various forms, commonly known as Peat. The widely extended interest on the subject, especi- ally in the United States, may be attributed to various causes, among which are the notable strikes and dis- sensions of 1902 between the coal miners and operators of Pennsylvania and other states, and a consequent lim- ited supply at increased cost. The growing scarcity of wood, the expense and risk attendant upon the trans- portation of liquid fuels, especially at inland points, re- mote from railways, has caused an increased and gen- eral demand for a cheaper fuel and the minds of many people of this country have been turned to the study of natural bog coals or peats. This chapter is intended to be suggestiz'c to persons who become interested, and hozv they can obtain full in- formation on the subject. Peat is found in all the northern states and Canada, and in most of our mountain ranges where mossy growths have prevailed. The analogy which exists between peat and coal will be easily perceived, when one studies the subject, and it may be reasonably inferred that peat, like coal, has been produced by the decomposition of species of organic growth. All who have given attention to the composition of 390 Fuels the two substances, and the geological positions occu- pied by each, seem to concur in this view. It may be said that the process which has operated to convert countless reproductions of plants into peat bogs has been similar in the case of coals to some ex- tent; but geologically considered, it is evident that the oldest peat deposits are of modern formation, when compared with the more recent beds of coal. A brief description of vegetable or peat coals, writ- ten by an eminent American geologist, is as follows: Peat is formed by the agglomeration of vegetable debris and retains a large amount of water, which can- not be eliminated without heat, either by the sun or arti- ficially. Its composition varies but little from that of wood, the principal difference being less oxygen and more carbon. Of wood and coal, in all their variety and their use as fuel for domestic and manufacturing purposes, everybody knows. But not so with peat; it is not gener- ally used, and in this country its value is almost un- known. A geologist of wide experience, who has made a thorough study of the subject, says: "There are vast peat deposits in the United States, sufficient to furnish our country with fuel for countless ages, even though the present supply of coal and wood were exhausted." The varieties of peat are many, which scientists de- scribe in detail. Where peat bogs are abundant, and the people make use of it as fuel, for domestic purposes, the process of preparing it for use is very simple and has varied but little for ages. 391 Fuels The surface turf is stripped off with a sharp spade, exposing the living plants or turf roots, in their natural state, below which lies the peat, which is cut into long oblong masses, and laid upon the sward, where it may lose its water partly by infiltration and partly by evap- oration. The writer, when in the vicinity of a small town in Minnesota, (not a mile from a railroad station), con- versed with a sturdy Irishman who was spading up peat for his winter fuel, and said it cost one-half as much as coal at his station, and was far better to burn. The manufacture of peat by machinery is at present engaging the attention of inventors and capitalists to an unusual extent, and appropo of that, we clip the follow- ing from a recent number of a Wisconsin paper : "The coal strike has attracted a great deal of attention to the peat bogs in Wisconsin, and develops the fact that for a year or two a genius at Whitewater has been ex- perimenting with a process which is said to be about per- fected, for the production of an article of commerce in the shape of peat, that will eventually take the place of an- thracite coal. He is said to be able with the machinery he has invented to produce 20,000 tons of peat a day in compact form, to take the place of tgg and the larger sizes of coal, used in stoves and furnaces, and that the new product has the advantage of coal for the reason that it produces neither smoke, dirt nor gases, and that a stove or furnace filled with it will make a red hot fire lasting twice as long as coal." The national authorities at Washington having been duly authorized by Congress, have recognized the im- portance of an increased fuel supply in accordance with 392 Fuels the demand from the people. The government through its proper channels, are collecting much valuable in- formation concerning peat fuels, and any citizen of the United States can obtain, free by mail, on application to the Department of the Interior at Washington, statistics and methods of preparing peat for fuel in the most primitive manner, or by machinery. The writer suggests that farmers or owners of lands may have on their property, ponds, swamps, or bogs, which they do not at present regard of any value, but which if utilized will furnish a cheaper fuel at their own doors, and be obsolutely within their oicii control. Progress is the spirit of the Twentieth Century, and that the farmers of today will in the near future produce from their own lands excellent practical coals is believed by thousands of American citizens. PETROLEUM. The observation that Horace Greeley made that "the man who makes two blades of grass grow where only one grew before, is a benefactor to his race," finds an analogy in the assertion that he who practically adds to the space of man's life by increasing the number of hours wherein he can labor or enjoy himself, is also a bene- factor. The Nineteenth Century marked its course by a great- er number of inventions, discoveries, and improvements, promotive of human civilization and happiness, than any like period that preceded it, and perhaps no feature of its record was more significant or beneficient than the im- proved methods of lighting our dwellings brought into use largely through the instrumentality of the great light bearer — petroleum. 393 Fuels Its welcome, cheerful and steady flame, gladdens the cabin of the western settler and the prospector on his trail through trackless forests and lights up the hut of the Rocky Mountain miner. It cheers equally the home of the thrifty farmer, and the rude quarters of the humblest laborer. Its bright rays lend their kindly aid to a thousand homely cabins, and give zest to the family circle. Thus the sense of human knowledge is increased and the ag- gregate of wealth added to, by the useful occupancy of hours snatched from darkness and sleep and thus man's life has been extended, and his opportunities of useful- ness increased. Under the various synonms, rock oil, mineral oil, bitumea, pitch, and other names, have been known and employed for many thousand years. The earliest men- tion we have of it in the Bible record of Noah, who ren- dered the Ark water-tight, by giving his vessel two coats of pitch, within and without. Other historical records have made mention of this mineral. The Cyclopedias are full of its history from the days of Noah down to the present time. It has not been extensively utilized until recent years for domestic pur- poses ; refined and distilled as it is under the general name of kerosene (or coal oil). The modern oil stoves and lamps, as made by American manufacturers, arc marvels of human skill — evolution and development. Tlie distillation of petroleum into volatile fluids for domestic fuel purposes and fi)r illuminates, is well known. The ordinary fuels known as kerosene, gasoline, naphtha and the like arc so generally used that mention of lliem would seem to be almost unnecesasrv, and vcl, accidcnl 394 Fuels happen by reason of their use ; as fires, explosions, which arise through ignorance or careless handling of inexperi- enced help. It is for this reason that the writer calls particular attention to the necessity of extraordinary care- fulness when such fuels or illuminates are employed. Several well understood rules laid down in the house- hold to be adhered to, will save the loss of human life and of property, hence these suggestions are made for the benefit of housekeepers. When the housekeeper purchases an oil stove (of any kind), let her be sure that she obtains full instructions from the dealer from whom she procures it of hozv to use it; and to be sure that the joints, piping and connections fit snugly, so that wliether the fuel used be gasoline, kero- sene, coal oil, or naphtha, that the escaping vapors arising from the volatile fluids do not come in contact with flame or fire. The vapors arising from these fluids in currents of air are what cause explosions and disasters. Such vapors escape to long distances. The writer knows of an instance where the escaping vapors from an oil can was ignited by coming in contact with a lighted match and in consequence a disastrous fire occurred. Under no circumstances should the receptacles into which such fuels are to be placed for use be filled in any place where fire or flame exist. Apropos of the subject, it should be said that when oil lamps are filled, it should be done in day light or away from Hre and Hame. Never permit the kindling of fire with kerosene oil, with an oil can anywhere in the vicinity ; oil cans and the like should be kept outside of the house. The same rule applies to the use of gas burning stoves. The use of electricity as a domestic fuel has not yet 395 Fuels been demonstrated, but that it will utimately establish it- self as a domestic fuel, there is no doubt. The losses of life and property arising from the care- less use of these fuels and through the ignorance of help have been so prodigious that the writer feels justified in calling attention to the careful tise of such explosives in the family. (^ 397 A Home=Made Telephone Of all the great multitude of modern inventions, the most wonderful, simple and useful is the telephone. When Elisha Gray and Graham Bell applied at Wash- ington for a patent on what has become the most useful of instruments, neither had even a small conception of the value and importance of their invention to the social and commercial world. It is said that Elisha Gray is the real inventor of the modern telephone and will go down in history as the one who discovered the princi- ples and first utilized them in transmitting human speech. No piece of inexpensive apparatus can be of greater use between the house and barn, house and field, or house and shop, factory, or store, and none more easily made by an ingenious boy than the telephone. The obpcct of this article is to tell you how to make a good practical telephone at a small cost. There are two methods of transmitting conversation beyond the natural range of the human voice ; the drum telephone or the lovers' telephone and the electrical tele- phone. The latter depends on th varying impulses of an electric current produced by the sound vibrations. The former transmits vibrations directly, depending on the focusing of sound and the fact that solids will transmit sound faster and farther than gasses or air. I had my first experience with this type of telephone when a boy only 14 years old. I took two blocks of wood, cylin- drical in form, and about three inches in length and ■ diameter. After boring an inch hole tlirough the axis 398 A Home=Made Telephone of the blocks, I cut each end so as to make a conical opening. The hole was really a double cone meeting at their apices in the middle of the block. Over one end of each block I stretched pieces of an old snare drum head and securely fastened them. Through the center of each of these heads I passed a string, having tied a knot at the end, so as to prevent it from pulling entirely through. To these strings I fastened a strong, hard twisted cord, about twenty rods long and stretched it down through the old home orchard. Over this phone my brother and I held many a long and important busi- ness conversation. Any boy can repeat my experiment and succeed. Take a thin pine board, say one-half inch thick, and cut out four wheels six inches in diameter; from two of these cut out four and one-half inch circles, leaving a rim three-fourths of an inch wide, one-half inch thick, and six inches outside diameter. Firmly fasten one of these and one of the si.x-inch wheels to- gether, with fine nails, screws or glue. Glue will be best, as danger of splitting will be avoided and it makes the work firmer. Treat the other pair in the same way. When dry, if glue is used, bore an inch hole through the center of each wheel. Carve out this hole so as to fit a cone made of tin, which should be about three inches long, one inch in diameter at the small end, and two and one-half inches at the large end. Neatly and firmly fit this to the wheel, al- lowing about one-eighth of an inch of the small end of the tin cone to extend though the hole in the wheel. With a small hammer carefully and smoothly turn the edge of the tin back over the wood and your cone will be securely fastened. This is the mouthpiece. It may 399 A Home=Made Telephone be made out of paste board and ghied in, but tin is much more durable. Next cut out two six-incii circles of good smooth tin and tack them on to the rim you have glued to the wheels. They will face the small end of your speaking tubes. Upholstering tacks are best for fasten- ing these and the brass heads make a good finish. Place them about one or one and one-half inches apart. Rawhide, such as is used for drum heads, will answer the place of the tin disks and will do quite as well if tightly stretched. This completes your speaking part of the telephone. To connect the phones, use a strong cord, or a fine wire, and it must be tightly stretched. Support it in loose loops of cord, or leather, fastened to poles, trees, or buildings. You must have the line free, as leaves, branches, etc., will disturb the conversation, and any sound along the line will be heard at both ends. Even the wind, at times, plays havoc with this instrument. The string or wire should pass through a small hole in the center of the tin disks and be fastened to a shoe but- ton, or some similar object. If you wish to use an elec- tric bell, as a call signal, you will have to use the wire for your line instead of the cord. This instrument when well constructed may work as far as a mile, but its use is very limited and is easily disturbed. The magnetic or electrical telephone is the great practical instrument of today, and is quite as easily made as any other; there being only a little more work and detail in its construction, yet wonderfully more power- ful, sensitive and interesting. On a good wood lathe turn up the case and handle, A and B, Fig. 2, out of white maple, walnut, mahogany, or 400 A Home=Made Telephone ebony. Black rubber is used in the manufacture of tele- phones, and is best, but good dry hard wood will work quite as well. Make the wdiole case eight inches long, four inches in diameter at the head, and one and three-fourths inches at the handle. Cut out the diaphragm (P) space two and three-fourths inches in diameter, and the coil (N) space one inch deep and one and three-eighths inches in diameter. Turn out the cap (B) or mouthpiece to fit the case and diaphragm, and make the funnel-like opening two and one-fourth inches in diameter at the top and one mch in diameter just over the diaphragm. Drill four holes for round-headed brass or nickeled 401 A Home=Made Telephone screws, and fit it to the case. Drill the holes in the case for the screws to avoid splitting. Bore a three-eighths hole through the handle for the magnet (C), also two one-eighth holes for the wires (R). Turn the spool (N) out o fliard wood, one inch long and one and one-fourth inches in diameter. Bore a three-eighth hole for the end of the magnet (C), and when done soak it in hot para- fine. The magnet (C) should be seven inches long and made from a three-eighth rod of Jessop, Chrome, or Tungsten steel, and should be glassy hard. A round file of tlie proper size makes a very good magnet. It can be broken off and on a grindstone worked down to the required size and shape. Take the steel bar when rcadv to a dynamo and have it charged. This will make a s^^rong, permanent magnet. Cut out of a three-eighth brass rod, the screw (D), and the nut (F) should be of bras': also, and about three-fourths of an inch across. You will need to make this in a machine shop. Do not hesitate to do this, as the operation of a metal lathe is not as hard as many people think. In fact it is much easier than a wood lathe. ^^'hcn this crew is finished its head (D) will be the same size as the magnet (C), to which it must be sol- dered or cemented by glue or any good paste, and a strong piece of paper which is wrapped around the joint, and securely stuck down. This screw is for ad- justing the magnet to the diaphragm (P), which should be one-thirty-second of an inch from it. A simpler way to hold the magnet would be a common round-headed screw turned through the handle, as at T, till it strikes and holds the magnet in place by pressure. 402 A Home=Made Telephone Provide next the diaphragm (P), which is circular and just large enough to pass inside of the screws (S), and firmly held by the pressure between A and B. This should be made of ferrotype plate about one-hundredth of an inch thick, and may be had of any photographer. This should be perfectly smooth and should not buckle or be kinked in any way. Provide a small pair of wood screw binding posts (E), and enough of plain copper wire, about No. eighteen, to connect your two stations and extent from each telephone to the ground and also supply your signal bells. Your next task, and by far the most important, is the winding of the induction coil (N). For this get about two hundred feet of No. thirty-six silk-covered copper wire. Wind this smoothly and evenly till the spool is full, then soak the whole coil in hot paraffine. The ends of the wire projecting from opposite sides of the spool are attached to the binding posts (E), through the holes (R). The posts should be set to one side enough to allow the wires to pass up and under the edge of them and coiled once around the screw that holds the post to the handle. Be careful to have the insulation removed so as to give a good metallic contact between post and wire. When the coil is made cement it to the end of the magnet with glue or ceiling wax. This completes the telephone, and for conversation you must have another just like it, so in ordering and making get every- thing in duplicate. When finished locate one in each place to be connected by the telephone and attach the line wire to each of the phones by one binding post, and run from the other post a wire to the ground and bury it deep enough to always be in moist dirt. It 403 A Home=M&de Telephone should be fastened to a piece of iron or tin at least as large as your two hands, and this buried as suggested above. Two wires can be used, if desired, and the two binding posts of one telephone connected with the two of the other, but the earth will do quite as well as the second line, and be a saving of expense if the distance between the two stations is considerable. The wire should be run on poles, trees, or buildings to get it up out of danger and out of the way. Straps, cord, or any convenient way may be used to fasten the wire, but for long distances, say three to five miles, you should have glass insulations like our telegraph, or telephones, to avoid loss of energy. Old glass bottles may be used. This telephone, if carefully constructed as above out- lined, will do you excellent work. If you wish greater convenience, make four instruments, and place two at each station. When in use one is held to the ear and the other to the lips. If only one is used, the speakers must change from lips to ear, as they speak and listen. If two telephones are used at each station, connect them in series. The main wire is connected to one telephone, that to the second, and the second to the ground. All that now remains is the signal bells. Use two ordinary door bells, and four common door bell batter- ies, two at each station. Then connect them up as I have outlined in Figure 3, using the telephone wire for the main line, and simply fastening the button line (H) to it by twisting the end around it and the other end buried in the ground as for the telephone. C and C are the batteries and are con- nected with the bell and earth in series. When H is pressed B' rings, when H' is pressed B rings. 404 A Home=Made Telephone I shall be glad to know how my young electricians succeed, and if you have any trouble, I shall hope to hear from you and to help you. If your success will be as mine has been in such work, you will be delighted, ambitious, and ready each time to try something harder. 123 405 Selected Quotations Ready for use at Breakfasts, Dinners and Teas. Sug- gestive "Thought Provokers," adaptable to Banquets, Toasts, Responses, Menus, plate cards and table func- tions. Let us crown ourselves with rosebuds, before they wither. Solomon. "Life is nothing but a string of troubles." But he who never lacks a good dinner, has a shorter string than some of his neighbors. Anon. Uncle Sam has in his larder several civilized and wholesome dishes for the Philippinos. Independence is one of them ; but for a while it may be a little too rich for their barbarous stomach. Anon. The palate is sometimes eccentric in its likes and dis- likes, but it is not obstinate.. We can often train it to be passionately fond of what it once detested. Anon. In Dewey's Manila campaign, he proved that he un- derstood the gastronomical part of it. He said : "A man was better able to make a brave fight behind the fortification of good dinner." Anon. Hear thou great Anna, whom three realms obey. Dost sometimes counsel take — and sometimes tea. Pope. And wine can of their wits, the wise beguile, Make a sage frolic, and the serious smile. Ibid. 406 Selected Quotations The best of things beyond their measure cloy. Ibid. Lotus the name; divine, nectarcous juice. Ibid. The vulgar boil, the learned roast an egg. Ibid. A merry heart maketh a cheerful countenance. Proverbs. He that is of a merry heart hath a continual feast. Ibid. A merry heart doeth good like a medicine. Ibid. Gladness of heart is the life of a man. And the joyfulness of man prolongeth his days. Ibid. Alan shall not live by bread alone. Neiv Test. It is good for us to be here. Ibid. Drink no longer water, but use a little wine for thy stomach's sake. Ibid. Much water goeth by the mill that the Miller knoweth not of. Heywood. I had rather have a fool to make me merry, than ex- perience to make me sad. Shakespeare. It is a difficult task. Oh, citizens, to make speeches to the belly which has no ears. Cato. There St. John mingles with my friendly bowl, The feast of reason and the flow of soul. Pope. Born but to banquet, and to drain the bowl. Ibid. Discourse, the sweeter banquet of the mind. Ibid. 407 Selected Quotations The first in banquets, but the last in fight. Homer. So comes a reckoning when the banquet's o'er. The dreadful reckoning, and men smile no more. Gay. And when a lady's in the case, You know all other things give place. Gay. Bone and Skin, two miller's thin, Would starve us all or near it. But be it known, to Skin and Bone, That Flesh and Blood can't bear it. Byron. I look upon it that he who does not mind his belly, will hardly mind anything else. Johnson. A dinner lubricates business. Stowell. Some hae meat and cannot eat, And some would eat that want it, But we hae meat, and we can eat. So let the Lord me thanket. Burns. For he on honey-dew hath fed, And drunk the milk of paradise. Coleridge. A woman asked the coachman, "Are you full inside?" upon which Lamb put his head through the window, and said, "I am quite full inside ; that last piece of pudding did the business." Leslie. Life is not so short but there is always time enough for courtesy. Emerson. They say we are almost as like as eggs. IbiJ. 408 Selected Quotations Make the coming hour o'er-fiow with joy, and pleas- ure drown tlie brim. Johnson. Sir! dost thou think because thou art virtuous, there shall be no more cakes and ale. Ibid. The dantiest last, to make the end more sweet. Ibid. Drink to-day and drown all sorrow ; You shall not perhaps do't to-morrow. Fletcher. This dish of meat is too good for any but anglers or very honest men. Izaak Walton. Going as if he trod on eggs. Burton. He knows little who tells his wife all he knows. Fuller. They never taste who always drink. They always talk who never think. Prior. The reason why so few marriages are happy is be- cause young ladies spend their time in making nets — not in making cages. Szvift. I mean you lie — under a mistake. Ibid. Fingers were made before forks, and hands before knives. Ibid. The best doctors in the world are Dr. Diet, Dr. Quiet and Dr. Merryman. Ibid. I have fed like a farmer ; I shall grow as fat as a porpoise. Ibid. 409 Selected Quotations Coffee, which makes the politician wise, And see through all things with half-closed eyes. Ibid. Obliged by hunger to be present — and request of friends. Pope. All human history attests That happiness for man — the hungry sinner — Since Eve ate apples, much depends on dinner. Byron. Ye diners-out from whom we guard our spoons. McCaulay. A thought is often original, though you have uttered it a thousand times. Holmes. Potatoes, prunes and prisms — all very good words for the lips — especially prunes and prisms. Dickens. That all-softening, over-powering knell, The tocsin of the soul — the dinner bell. Byron. Cookery is become an art, a noble science ; Cooks are gentlemen. Burton. Bad men live that they may eat and drink, good men eat and drink that they may live. Socrates. When .\dam waked, so customed ; His soul was aery light from [jure digestion bred. .Milton. A man may well bring a horse to the water, But he cannot make him drink without lic will. Ilcyu'ood. 410 Selected Quotations Serenely full, the epicure would say Fate cannot harm me, for I c^ned to-day. Sidney Smith. Would ye both eat your cake and have your cake? Ibid. I am glad that my Adonis hath a sweet tooth in his head. Bishop Still. Sweet food of sweetly uttered knowledge. Sidney. The world's mine oyster, which I with words will open. Shakespeare. And men sit down to the nourishment which is called supper. Shakespeare. He hath never fed of the dainties that are bred in a book ; he hath not eat paper as it were ; he hath not drunk ink. Ibid. They are as sick that surfeit with too much, as they that starve with nothing. Ibid. Fair ladies, you drop manna in the wav of starved people. Ibid. And He that doth the ravens feed, Yea providently caters for the sparrow. Ibid. Can one desire too much of a good thing? Ibid. And do as adversaries do in law — strive mightily, but eat and drink as friendly. Ibid. I will show myself highly fed and lowly taught. Ibid. 411 Selected Quotations Appetite comes with eating, say Angeston. Rabelais. There is a time for some things, and a time for great things, and a time for all things. Cervantes. What we gave we have; What we spent we had; What we left we lost. Cervantes. Life let us cherish, while yet the taper glows. And the fresh flow 'ret pluck ere it close. Unknown. The liberal soul shall be made fat. Proverbs. A joint of mutton and any pretty little kick shaws tell William the Cook, to cook. Johnson. I would give all my fame for a pot of ale and safety. Ibid. Smooth runs the water where the brook is deep. Ibid. He was a man of unbounded stomach. Prior. A dish fit for the gods. Shakespeare. Come, come, good wine is a good familiar creature — if it be well used. Ibid. I drink to the general joy o' the whole table. Ibid. Drink to me only with thine eyes And I will pledge with mine, Or leave a kiss but in the cup, And I'll not look for wine. Ibid. 412 Selected Quotations As he brews, so shall he drink. Johnson. Moderation is the silken string, running through the pearl chain of all virtues. Bishop Hall. For her own breakfast she'll project a scheme. Nor take her tea — without a stratagem. Young. Epicurean Cooks, Sharpen with cloyless sauce, our appetites. Shakespeare. Now good digestion wait on appetite. And health on both. Ibid. They eat, they drink and in communion sweet Quaff immortality and joy. Milton. Why should every creature drink but I ? Why? Man of morals — tell me why? Cowley. One sip of this Will bathe the drooping spirits in delight Beyond the bliss of dreams. Milton. Fill full the glass. Why, this is as it should be. Here is my true realm, amidst bright eyes and faces, Happy as fair. Here sorrow cannot reach. Byron. Fifteen drops of the essence of patience and a tea- spoon of the tincture of time will do wonders, and cure all things. Df'. Cooper. Blessed be he who gave us this excellent motto, now used bv the Turtle Club of N. Y. : 413 Selected Quotations "As we journey througli life, let us live by the way, for it's about all a fellow gets in this vale of tears." The best of remedies is a beefsteak ; against all sickness ; try it. Sir, before you sneer — and I assure you this is true ; I have found it answer — so may you. Byron. There is often more of Christ in the Kitchen than in the Cathedral. Anon. A good digestion to you all ; and once More I shower a welcome on you, w'elcoine all ; Henry the Eighth. Phyllis, I have a cask full of Albanian wine upwards of nine years old ; I have parsley in the garden for the weaving of chaplets. The house shines cheerfully with plate; all hands are busy. Horace, Ode XI. "The ancient poets and their learned rhymes, We still admire in these our later times, And celebrate their fames. Thus though they die their names can never test morality. These had their years. They wrote of gods and kings, Of temples, battles, and such gallant things, And now we ask what noble meat and drink, Can help to make' men work, to make him think." Anon. You know that a little thought and kindness are often worth more than a great deal of money. This charity of thought is not merely to be exercised toward the poor, it is to be exercised toward all men. John Ruskin. 414 Selected Quotations HOSPITALITY. In good company you need not ask who is the master of the feast. The man who sits in the lowest place, and who is always industrious in helping everyone, is certain- ly the man. Hume. A little thought will show you how vastly your own happiness depends on the way other people bear them- selves toward you. The looks and tones at your break- fast table, the conduct of your fellow workers or em- ployers, the faithful or unreliable men that you deal with, what people say to you on the street, the way your cook and housemaids do the work, the letters you get, the friends or foes you meet, — these things make up very much the pleasure or misery of your day. Turn the idea around, and remember that just so much as you are add- ing to the pleasure or misery of other people's days. And this is half of the matter that you can control. Whether any particular day shall bring to you more of happiness or of suffering is largely beyond your power to determine. Whether each day of your life shall give happiness or suffering rests with yourself. George S. Merriam. CONSCIENTIOUS DINERS It is chiefly men of intellect who hold good eating in honor. The head is not capable of a mental operation, which consists in a long sequence of appreciations, and many severe decisions of the judgment, which has not a well fed brail!. Brillat Savarin. One really dines only once a day. Tiiferton. 415 Selected Quotations The pleasure of the table, may be enjoyed every day, in any climate, at all ages, and by all conditions of men. Brillat Savarin. Animals feed ; man eats ; the intelligent man alone knows how to eat. Tho' cooks are often men of pregnant wit ; Yet of the niceness of their subject, few have writ. Dr. Win. King. What next repast shall feast us, light and choice. Of attic taste, with wine, whence we may rise. To hear the lute well touched, or artful voice. Warble inovated tones, and Tuscan air. He of those delights can judge and spare To interpose them oft — is not vmwise. John Milton. Those who get indigestion, or become intoxicated, know neither how to eat, nor how to drink. Brillat Savarin. The beverage of the Orient shore — Our Sterling Coffee, far off of fragrant berries bore Taste the dark fluid with a dainty lip ; Digestion waits on pleasure as you sip. Have you bad a kindness shown? Pass it on. 'Twas not given for you alone — Pass it on. Let it travel down the years, Let it wipe another's tears, Till in Heaven the deed appears, Pass it on. 416 Selected Quotations Channcey M. Depew, in an after-dinner talk — not long ago, said, among other things : The lesson of this hour is this : A multi-millionaire, who had a phenomenal faculty for accumulating money, but enjoyed neither books or music, or social gatherings, or birds, or flowers, or babes, commented to me thus : "What is the use of all my money to me? My house is larger, both in city and country ; my yacht finer ; my horses are faster ; my pictures are better and more numer- ous, than those of any of my neighbors, but they get more enjoyment out of them than I do. I can not eat as I would like witliout getting d\spepsia, nor drink as I want to without addling my brain ; and I find that except getting more of that which I already have too much, I get little out of life." That man is a fool who does not wish to accumulate mone}' for independence and for the benefit of his fam- ily ; but he is a bigger fool to sacrifice everything for that. The college professor intent upon his work and sat- isfied with his lot ; the country doctor, the literary man ; the journalist; the farmer; the sportsman; the agricul- turist ; the member of any profession who has time for the club and his friends ; his politics ; and his church, never ask the question, What do I get out of life. Life to them is one perpetual enjoyment in expand- ing opportunities ; in enjoyable pursuits and in steadfast friends. Well, gentlemen, I have preached my sermon and I have given you my philosophy of life. I have touched hands with you and my heart has beat to-night in unison 417 Selected Quotations with yours. After all, the best friends in this world are its friendships and its opportunities. Mr. Depew, in a Fourth of July speech at Wood- stock, Conn., in 1892, said: For eight years I have spent the Fourth of July on the Atlantic Ocean. My vacation comes in July and every day that is taken out of it takes about a year out of my life. I believe that a man who is compelled to speak as often as I do during the year, should, during the month of July, follow the example of the town pump and "dry up." To make Fourth of July speeches as I have done these past eight years on an English ship under the Brit- ish flag to an audience composed mostly of Englishmen, who try to make you believe they like it — is difficult. It has given me a perfect understanding of that thing of which we hear so much in politics but is said to be unpalatable to the hungry man, — "boiled crow." An ordinary Englishman on the ship gives flavor to my talk with snufT and then sneezes the recollection of it from his mind when he gets on deck. Now blessings light on him Who first invented sleep ! It covers a man all over— thoughts and all — Like a cloak — It is meat for the hungry and drink for the thirsty. Sancho Panza. Come ! We'll have a hot venison pasty for dinner. Come ! Gentlemen ; I hope we shall drink down all un- kindness. {Mefry Wives of Windsor.) 418 Selected Quotations Better is a dinner of herbs than a stalled ox — and hatred therewith. Proverbs. Such tricks hath strong imagination, that if appre- hended 'twould bring much joy. Shakespeare. O, sleep, it is a gentle thing; blessed from Pole to Pole. Coleridge. At dinner time, I pray you have in mind where we can meet. Merchant of Venice. Live like yourself was soon my ladle's word. And Lo! two puddings came smoking to the board. Pope. The noblest service comes from nameless hands, The best servant does his work unseen. Holmes. I thank you good people: — there shall be no money; all shall eat and drink on my score ; and I will apparel them all in one livery ; that they may agree like brothers, and worship me, their lord. Henry VI. The first thing we do — let's kill all the lawyers. Henry VI. Come in ; and let us banquet royally. Ibid. O, hold me not with silence over long! When I am wont to feed — so feed me soon. Ibid. Smooth runs the water when the brook is deep; The fox barks not, when he would steal the sheep. Ibid. 419 Selected Quotations Ay, leeks is groat: — Hold you, There is a groat to heal your pate. Me a groat! Yes, verily and in truth you shall take it ; Or I have another leek in my pocket, which you shall eat. I take thy groat in earnest of revenge. If I owe you anything, I will pay you in cudgels, You shall be a wood monger, and buy nothing of me but cudgels. God be wi' you and take you, and heal your pate. (Aside.) All hell shall stir for this. K'"i^ Henry V. I will bestow a breakfast to make you friends, we'll all then be sworn brothers. Let it be so. King Henry V. BILL NYE— WHAT WE EAT. Some people can live on cracked wheat, bread and skimmed milk, no matter where they go, and so they seem to be perfectly ha])py. But while simplicity is my watchword and while I am Old Simplicity himself, as it were, I have been constructed with stomach enougli to wrestle with these things. I like a few plain dishes with victuals on them, cooked ' by some person who has had experience in that line . I can subsist for weeks upon this plain food, nor never murnier, nor repine ; but when mistakes at some hotels seem to have been made in trying to issue a bill of fare every day that will attract the attention of literary minds and excite the curiosity of linguists, of the people who desire to assuage an internal craving for grub. I use 420 Selected Quotations the term grub in its broadest and most comprehensive sense. Poor hotels and poor housekeepers are responsible for lots of drunkards every year. The only time I am tempted to soak my sorrow in rum is after reading a de- lusive bill of fare and eating a broiled "barn hinge" with gravy on it that tastes like the broth of perdition. It is then the demon of intemperance and colic comes to me and in siren tones says: "Try our bourbon with Polly Narius on the side." I am passionately fond of food I may truely say with my hand on my heart that I owe much of my great suc- cess in life to the inward craving — this constant craving for food. Buckwheat pan-cakes in a heated state with maple syrup on the upper side are extremely conducive to litera- ture. Nothing jerks the mental faculties around with greater rapidity than buckwheat cakes. Bill Nye. Among the great whom Heaven has made to shine ; How few have learned the art of arts — to dine ! Nature, indulgent to our daily need ; Kind-hearted mother! taught us all to feed! •i_ J O. W. Homes. A health to sweet woman ! The days are no more When she watched for her lord till the revel was o'er. Then a health and a welcome to woman once more! She brings us a passport that laughs at our door; It is written on crimson ; — its letters are pearls, — It is countersigned NATURE — So room for the girls! 0. W. Holmes. 421 Selected Quotations ODE FOR A SOCIAL MEETING. Come ! fill a fresh bumper, for why should we go While the nectar still reddens our cups as they flow? Pour out the rich juices still bright with the sun, Till o'er the brimmed crystal the rubies shall run. The purple globed clusters their life dews have bled ; How sweet is the breath of the fragrance they shed ! For summer's last roses lie hid in the wines That were garnered by maidens who laughed thro the vines. Then a smile, and a glass, and a toast, and a cheer. For all the good wine, and we've some of it here 1 In cellar, in pantry, in attic, in hall, Long live the gay servant that laughs for us all ! 0. W. Holmes. ODE FOR A SOCIAL MEETING. (With Slight Alterations by a Teetotaler.) Come ] fill a fresh bumper, for why should we go While the logwood still reddens our cups as they flow? Pour out the decoction still bright with the sun, Till o'er the brimmed crystal the dye-stuflf shall run. The half-ripened apples their life dews have bled; How sweet is the taste of the sugar of lead! For summer's rank poisons lie hid in the wines ! That were garnered by stable-boys smoking long-nines. Then a scowl, and a howl, and a scoff, and a sneer Strychnine and whisky, aixl ratsbane and beer I In cellar, in pantry, in attic, in hall, Down, down with the tyrant that masters us all I 422 Selected Quotations The greatest Grace is lending Grace. /. ^F. Riley. Be checked for silence, But never taxed for speech. /. W. Riley. I bit an apple but a moment since — A wilted apple tliat the worm had spurned, — Yet hidden in the taste were happy hints Of good old days returned. /. W. Riley. Plain food is quite enough for me; Three courses are as good as ten ; — If nature can subsist on thee, Thank Heaven for three. Amen ! I always thought cold victual nice ; — My choice would be vanilla ice. 0. W. Holmes. Let friendship's accents cheer our doubtful way, And love's pure plant lend its guiding ray, — The poet's Art shall wear an Angel's wings, And life shall lengthen, with the joy it brings! 0. W. Holmes. "He who eats his dinner alone, Must saddle his horse alone. Spanish Proverb. To good eating belongs good drinking. Ger. He that eats well, and drinks well, should do his duty well. Ger. The first draught a man drinks out to be for thirst ; The second for nourishment ; and the third for pleasure. Anacliarsis. 423 Selected Quotations Eat and welcome, fast some, and then again heartily welcome. Gcr. Continual cheerfulness is a sign of wisdom. Danish Proverb. With such cooking a monkey might eat his own father. Ital. Proverbs. The poorest service is repaid with thanks, And so sholl mine before you touch this meat. Taming of the Shrew. Pluck up thy spirits ; look cheerfully upon me — Here, love; Thou see'st how diligent I am, to dress thy meat myself And bring it to thee. Ibid. Am I your bird? Airs Well That Ends Well. Love all, trust few, do wrong to none. Ibid. Who hath created this indigestion ? Pray you, bid these unknown friends welcome, for it is a way to make us better friends. IVinter's Tale. See, here he comes, swelling like a turkey cock. Henry IV. What say you to a piece of beef and mustard — A dish that I do love to feed upon. Taming of the Shreiu. He ate pigeons such as he could get, and thankful for the getting. .-hwn. 424 Selected Quotations Oysters and Lobsters were born to do me good. He brought them out of the sea. Thou hast kept the good wine until now. John ii-io. They brought corn and beans — even quail came, abundantly moistened with fat. Old Test. A pleasant plant is lettuce, green before the sun — Pour oil upon it, pure oil, olive — Oil and salt without prescribing how much. Old Test. Carry these cheeses into the captain and all kinds of fruits. Eccles. Sund'y — Country ! — Morning ! — Hear Nothin' but the silence. — See Nothin' but green woods and clear Skies, and unwrit poetry By the acre! * * * /. W. Riley. A blessing of kindly thought, Sweet is the breath of forget-me-not ! "Drinking therefore is not censured, if silence go with it, but foolish prating under the influence of wine is drunkenness." Plutarch. "If I could see my sorrows drown In foaming drafts of old nut brown Then would I wear the crown And — not the cross." "When one is successful, we forget his peculiarities of early life, but if he fails, "Trousers" is his name." Bill Nye. 425 Selected Quotations "If he be not fellow with the best king, thou slialt find the best king of good fellows." King Henry V. "Claret is the liquor for boys ; port for men ; Init he who aspires to be a hero must drink brandy." BosiveU's Life of Johnson. "His kissing is as full of sanctity as the touch of holy bread." Shakespeare. "Though I am an inn keeper, thank heaven I am a Christian." Don Quixote. "Joy is more divine than sorrow ; for joy is bread and sorrow is medicine." Henry Ward Beccher. "Here is bread which strengthens man's heart, and therefore called the staff of life." Henry's Commentaries. "It is poor meat where the flavor of the meat lies in the cruets." George Elliot. "Blest be the spot, where cheerful guests retire ; To pause from toil, and trim their evening fire; Blest that abode, where want and pain repair; And every stranger finds a ready chair; Blest be those feasts with simple plenty crowned When all the ruddy family around Laugh at the jests of pranks that never fail, Or sigh with pity at some mournful tale Or press the bashful stranger to his food, And learn the luxury of doing good." Goldsmith. 426 Selected£Quotations Recipe for winter salad by the late Rev. Sidney Smith. "Two large potatoes passed through kitchen sieve, Unwonted softness to the salad give, Of mordent mustard add a single spoon. Distrust the condiment which bites so soon ; But deem it not thou man of herbs a fault, To add a double quantity of salt. Three times the spoon with oil of Lucca crown, And once with vinegar procured from town. True flavor needs it, and your peet begs. The pounded yellow of two well boiled eggs. Let onion atoms lurk within the bowl, And scarce suspected, animate the whole; And lastly on the flavored compound toss, A magic teaspoon of anchovy sauce. Then though green turtle fail, tho venison's tough, And ham and turkey are not boiled enough, Serenely full the Epicure may say — Fate can not harm me — I have dined today." "To part her time 'twixt reading and Bohea, To muse and spill her solitary tea ; Or o'er cold cofTee trifle with the spoon. Count the slow clock, and dine exact at noon." "Her two red lips affected zephyrs blow, To cool the Bohea and inflame the beau ; While one white finger and a thumb conspire To lift the cup and make the world admire." "I hate French cooks, but love their wine. On fricassee, I scorn to dine, And bad's the best ragout ; Let me of claret have my fill, Let me have turtle to my will, In one large mighty slew." Theodore Hook. 427 Selected Quotations "A napkin let my temples bind, In night-gown free and unconfined, And undisturbed by women, All boons in one I ask of fate. At city feasts to eat my weight, And drink enough to swim in." "Dinner may be pleasant. So may social tea. But yet mcthinks the breakfast, Is best of all the three." "On the table spread the cloth, Let the knives be sharp and clean, Pickles get and salad both, Let them each be fresh and green. With small beer, good ale and wine, O' ye Gods ! how I shall dine !" "Who can declare with common sense. That bacon fried gives God offense? Or that a herring hath the charm Almighty vengeance to disarm ? Wrapt up in Majesty divine. Doth he regard on what we dine?" AFTERNOON TEA. "And while the bubl)ling and loud hissing urn Throws up a steamy column and the cups That cheer but not inebriate wait on each, So let us welcome peaceful evening in." Theodore Hook. Pope. Pope. Anon. "A philosopher is one who accepts the situation." Anon. 428 Selected Quotations OF TEA. 'Commended by her majesty. "Venus her Myrtle, Phoebus has his bays ; Tea both excels, which she vouchsafes to praise. The best of queens, and best of herbs, we owe, To that bold nation which the way did shew To the fare region where the sun does rise, Whose rich productions we so justly prize. The Muses' friend, tea does our fancy aid, Repress those vapours which the head invade, And keeps the palate of the soul serene, Fit on her birthday to salute the queen." Pepys. "It is with words as with sunbeams ; the more they are condensed, the deeper they burn." Southey. "By dint of dining out, I ran the risk of dying by starvation at home." Rousseau. "God send meat ; the devil sends cooks." Pro. "A cheerful look makes a dish a feast." Herbert. Beneath my roof my dearest friends I entertain, this night. Homer. THE HOSTESS. "A creature not too bright or good. For human nature's daily food ; For transient sorrows, simple wiles. Praise, blame, love, kisses, tears and smiles." Washington Irving. 429 Selected Quotations "And true philosophers, methinks, Who love all sorts of natural beauties, Should love good victuals and good drinks." Thackeray. "Oh, whiskey punch, I love you much, for you're the very thing, To level all distinctions 'twixt a beggar and a king. You lift me up so aisy, and so softly let me down, That the devil a hair I care what I wear, a caubeen or a crown." "While you're a-coorsin' through my veins, I feel mighty pleasant. That I can not just exactly tell whether I'm prince or peasant ; Maby I'm one, maby the other, but that gives me small trouble, By the powers! I believe I'm both on 'em, for I think I'm seein' double." Butler. Be like the promontory, against which the waves con- tinually break ; but it stands firm and tames the fury of the water around it. Unhappy, I am because this has happened to me? Not so, but happy am I, though this has happened to me, because I continue free from pain, neither crushed by the present, nor fearing the future. Will then this which has happened prevent thee from being just, magnanimous, temperate, prudent, secure against inconsiderate opinions and falsehood? Remem- ber too, on every occasion wliich leads thee to vexation to apply this principle ; that this is a misfortune. Intt that to bear it nobly is good fortune. Marcus .Antoninus. 430 Selected Quotations When the frost is on the pumpkin and the fodder's in the shock, And you hear the kyouck and goblin of the strutting turkey cock. /. IV. Rilcv. Letting my cigar die out, , Hearing poems talked about, And entranced to hear him say Gentle things of Thackeray, Dickens, Hawthorne, and the rest, Known to liim, a host, a guest. /. JV. Riley. "It is not the quantity of meat, But the cheerfulness of the guests. Which makes the feast. When there is no peace, There can be no feast." Lord Clarendon. In an aristocratical institution like England, not trial by jury, but the dinner is the capital institution. It is the mode of doing honour to a stranger to invite him to eat, and has been for many a hundred years. Emerson. Our hired girl she's Elizabeth Ann ; An she can cook best things to eat ! She 'ist puts dough in our pie pan. An pours in somepin 'at's good and sweet, An 'nen she salts it all on top With cinnamon ; an 'nen she'll stop An stoop and slide it ; 'ist as slow, In the old cook stove, so's 'twon't slop An 'git all spilled ; 'nen bakes it, so It's custard pie, first thing you know ! James IV. Riley. 431 Selected Quotations "Man is an animal that cooks his victuals." Burke. "Close the book and leave the tale — all unfinished — It is best; Brighter fancy will not fail To relate the rest. James IV. Riley. TOASTS AND SENTIMENTS. Charity — A link from the chain that angels wear. Anon. May we be wiser today than we were yesterday, and tomorrow than we are today. Anon. WOMAN. She needs no eulogy — she speaks for herself. Anon. Here's to the press, the pulpit and the petticoat, The three ruling powers of the day ; The first spread knowledge, The second spread morals And the third spread over a multitude of sins. Anon. May the sunshine of plenty dispel the clouds of care. Ation. The physician — Although professedly a good man, the worse people are, the more he is with them. Anon. HOME. The father's kingdom; the child's paradise; the mother's world. Anon. 432 Selected Quotations While we live let us live in clover, For when we're dead, we're dead all over. Anon. WOMAN. The fairest work of the great author; the edition is large, and no man should be without a copy. Anon. The good die young — Here's hoping that you may live to a ripe old age. Anon. Here's to the day (Thanksgiving) when first the Yankees Acknowledged heaven's good gifts with Thank 'ees. Anon. A PLACID LIFE. . May we never murmur without cause, and never have cause to murmur. Anon. Happy are we met, Happy have we been Happy may we part, and Happy meet again. Anon. When going up the hill of Prosperity May you never meet any friend coming down. Anon. ACTIVE FRIENDSHIP. May the hinges of friendship never grow rusty. Anon. To the memory of GEORGE WASHINGTON, the childless father of seventy millions. Anon. 433 Selected Quotations The juice of the grape is given to him who wiU use it wisely, As that which cheers the heart of men after toil. Refreshes him in sickness, and comforts him in sorrow. He that enjo\-eth it may tliank God for his wine cup as for iiis daily bread. And he who abuses the gift of heaven is not a greater fool than thou in thine abstinence. Scott. Here's to the tears of affection, May they crystallize as they fall, And become pearls, so in after years To be worn in memory of those whom we have loved. Anon. CAREFUL KINDNESS. May we never crack a joke or break a reputation. Anon. The Law — The only certain thing about litigation is its uncertainty. Anon. The Lawyer — A learned gentleman, who rescues your estate from you enemies, and keeps it himself. .4non. May all single be married, And all our married men be happy. Anon. The good things of this world — Parsons are preach- ing for them, lawyers are pleading for them, physicians are prescribing for them, authors are writing for them, soldiers are fighting for them, but true philosophers alone are enjoying them. Anon. May we either say nothing of the absent, or speak of them like a friend. Anon. 434 Selected Quotations It's the best wine that goeth down sweetly, causing the lips of who so drinketh to murmur in praise. Old Proverb. May we have the wit to discover what is true, and practice what is good. Anon. May the bark of friendship never founder in the well of deception. Anon. May the sunshine of comfort dispel the clouds of despair. Success to our army, success to our fleet. May our foes be compelled to bow down at our feet. Anon. Tobacco — Thy clouds all other clouds dispel, and lap me in delight. Anon. May we never make a sword of our tongues to wound the reputation of others. Anon. FRIENDSHIP. May its bark never founder on the rocks of deception. Anon. Discretion in speech is more than eloquence. May we always remember these three things ; The manner, the place, and the time. Anon. UNSELFISH FRIENDSHIP. May we ever be able to serve a friend and noble enough to conceal it. Anon. HOME. The place where you are treated best and grumble most. Anon. 435 Selected Quotations Tliere is a satisfaction in being well dressed that Religion can not afford. 7?. fF. Emerson. To be great, is to be misunderstood. R. IF. Emerson. Haste is indecent. R. W. Emerson. Famished people must be slowly nurst, And fed by spoonfuls, else they burst. Byron. Then from the mint walks forth the man of rhyme, Happy to catch mc, just at dinner time. Pope. Unquiet meals, make ill digestions. Shakespeare. All flesh is grass, and all its glory fades Like the fair flower, dishevcll'd in the wind ; Riches have wings, and grandeur is a dream. Man is a summer's day whose youth and fire Cool to a glorious evening and expire. Burns. Some books are to be tasted, others to be swallowed, and some few to be chewed and digested. Bacon. Every house was an inn, where all were welcomed and feasted. Longfellow. All tilings were held in common, and what one had was anothers. Longfellow. Cheerfulness the character of common hope, is like glimpses of sunshine on a cloudy day. Baillie. 436 Selected Quotations Cheerfulness, or joyousness, is the heaven under which everything but poison thrives. Richtcr. Man did eat angel's food — he sent them meat to the full, so they did eat and were well filled. Old Test. I will water it every moment ; lest any hurt it ; I will keep it night and day. Ibid. Go thy way, eat thy bread with joy, and drink thy wine with a merry heart . Ibid. A feast is made for laughter, and wine Maketh — merry ; but money answereth all things. Ibid. There is nothing better for a man than that he should eat and drink, and that he should make his soul enjoy good in his labor, it is the gift of God. Ibid. He brought me to the banqueting house, and his banner over me was lore. Would you hurt a woman worst, aim at her affections. Lezu JVallace — Ben Hur. Woman is the highest, holiest, most precious gift to man. Her mission and throne is the family, and if any- thing is withheld that would make her more efficient, use- ful or happy in that sphere, she is wronged, and has not her gifts. John Todd. Nature intended that woman should be her masterpiece. La Rochefoucauld. 437 Selected Quotations Nature is in earnest when she makes a woman. O. W. Holmes. Here's to the maiden of bashful fifteen, Here's to the widow of fifty ; Here's to the flaunting, extravagant queen, and Here's to the housewife that's thrifty, Let the toast pass, Drink to the lass; I'll warrant she'll prove an excuse for the glass. Sheridan. Sir, you are very welcome to our house. It must appear in other ways than words. Therefore, I scant this breathing courtesy. Shakespeare. A general welcome from his grace, Salutes ye all ; this night he dedicates To fair content, and you ; none here, he hopes, In all his noble bevy, has brought with her One care abroad ; he would have all as merry As — first — good company, good wine, good welcome, can make good people. Sliakespeare. Table talk to be perfect, should be sincere without bigotry, differing without discord, sometimes grave, al- ways agreeable, touching on deep points, dwelling most on reasonable ones, and letting everybody speak and be heard. Leigh Hunt. The lady we love and the friend we trust. The man we love — He who thinks most good and speaks less ill of his neighbors. Anon. My Symphony To live content with small means ; to seek elegance rather than luxury; and refinement rather than fashion; to be worthy, not respectable; and wealthy, not rich; to listen to stars and birds, babes and sages, with open heart; to study hard; to think quietly, act frankly, talk gently, await occasions, hurry never; in a word, to let the spiritual, unbidden and unconscious, grow up through the common — this is my symphony. — William Henry Channing. 439 R.eligious Observances Concerning foods, together with representative beliefs alHed to the rehgious side of cookery, of right Hving and of home life. A BRIEF SKETCH OF THE RELATIONS EXIST- ING BETWEEN RELIGION AND THE RE- GIMEN: DEITY AND DIETETICS, TOGETH- ER WITH SOME GENERAL RELIGIOUS FORMS AND CEREMONIES. We are more apt to associate religious observances with the absence of food than with its abundance. When we are fasting, we feel worshipful, that is we are sup- posed to, rather than when we are feasting. The spirit- ual nature is more cultivated when the bill of fare is absent, or abbreviated, than when the cook and the waiter are busy and the table is loaded with delicious viands. Perhaps this is a part of the human weakness which associates God with the time of need. He is a very "present help in trouble," and when the trouble is gone, we are apt to let God go, too. But it is also the result of our new knowledge of the laws of nature which has given us a changed idea of the relation of the Deity to our daily supplies. He is present more truly in the lat- ter thought than in the older, but not immediately and in so much detail. To the ancients the Gods were legion, and every de- 440 R.eligious Observances partment of life, and almost every act of life, had its presiding Deity, and hence it is that so far as the formal- ities are concerned, there was a larger recognition, whether a more real one or not, in the ancient times than in the presence of God in their daily life. Now among all the rest all that related to food had its series of Deities. Food supplies, cooking, eating, drinking, each had its own God or Goddess to be especially recognized. Among the Hebrews, of course, there was the one God, Jehovah, but the formal recognition of the pres- ence in the daily life was marked. Their sacrifice was part of a meal; each meal was a religious service. The victim for the sacrifice was slain and part consumed upon the altar, and then what was left by the victim was eaten by the priests, by the family or by the group. The food regulations of the Mosaic Legislation are not sim- ply sanitary and dietetic; they also have their religious significance. Among all the Orientals eating is in the nature of a covenant. Dr. Hamlin tells a story of an incident when he was at dinner with a Turkish Governor. The Governor handed Dr. Hamlin a piece of roast mutton and asked, "Do you know what I have done?" "You have given me an excellent piece of roast mutton," Dr. Hamlin re- plied. The Governor looked at him and said: "By that act I have pledged every drop of my blood that while you are in my territory, no evil shall befall you. For that space we are brothers." To drink together meant a peaceable reception; to take food together was a pledge of amity while in the other's territory; to eat salt to- gether constituted a life long friendship. 441 R.eligious Observances In ancient E,e[\pt after the regular meal was eaten and before the drinking began, a mummy was held to each guest in turn, with this sentiment, "Gaze here and drink and be merry, for when you die, such will you be." Such a warning as this must surely have acted, as the priest probably intended, as a warning against over-indulgence in the flowing bowl. Among the Greeks the relation between religious ceremony and their daily life was very close; and no- where more so than in the matter of food. Demeter was the Goddess of the harvest, of corn, of bread. Hestia was the Goddess of the hearth, of the fire. The open hall between the public and the more private apartments of the house was for religious offerings and meals. The hearth being dedicated to Hestia, was originally the place of gathering for the family. In the course of the meal part of the food was sacrificed to the Goddess. Three libations of wine were presented to the Olympian Deities, to the household Deities, and to Zeus Soter, with accompaniments of music. The guests were thus reminded that all they did was in the presence of the Gods. The incense burned at meals was an act of wor- ship to the Gods, as well as for its olfactory effect. The meals which Homer describes were religious in char- acter, as the following extracts will show: Tlie two quotations from the Iliad are in connection with the suppers held by the leaders of the Greeks be- fore Troy, as they were discussing the plans for bringing Achilles back. "Then poured the heralds water on the hands Of those who sat. The young men crowned willi wine The goblets, and in seemly order passed The brimming cups, distributing to each; Part to the Gods they poured, and next they drank As each might choose." Iliad IX., 212-17. 442 Religious Observances "Achilles served the meats and took his seat against the wall in front of great Ulysses. There he bade his friend Patroclus offer sacrifice, casting the first rich morsel to the flames." — Iliad IX., 268-72. The reference to the Odyssey gives us a picture of the supper where Ulysses was entertained by the swin- herd: "And now arose The swine-herd to divide the whole, for well He knew the duty of a host. He made Seven parts; and one he offered to the Nymphs. To Hermes, son of Alaia, one, and both With prayer; the rest he set before the guests. He spoke and burned to the eternal Gods The firstlings, and poured out the red dark wine. Od. 14, 530-548. It seems to be a fact that among the Spartans, and possibly among all the Greeks, the chief source of their meat supplies was from the remains of sacrifices offered to their Gods. It is for this reason that the buying and eating of meats which had been offered to idols became such an important question among the early Christians, as Paul discusses it in his letter to the Romans. Among the Romans practically the same conditions prevailed, with many differences of course in name and detail. Ceres was the Goddess of Agriculture, com and bread. Dionysus the God of the vine and of wine, and Vesta the Goddess of the hearth and the fire. In the old times, and when the houses were small and nearly all the life was included in one room, the Lares and Pen- ates, the Household Deities, were kept in the atrium or 443 Religious Observances central room. The hearth was near the image and was the place of sacrifice, so that the family meal was eaten near the sacred flame, and both cooking and eating were presided over by the Deities. When the houses became larger and there was a sep- arate chapel for the images of the Gods, the hearth was still the place for sacrifices and was the center of the life. In the House of Pansa in Pompeii there were found pictures of the Lares and the Penates in the kitchen presiding over its important duties. The movable braz- ier which was used in connection with the sacrifice at the altar was also used in the kitchen in cooking and in the dining room for keeping the viands hot. In the meals of the Romans the household Deities were brought in and placed on the tables, or else special tables with meat and salt placed before their shrines. The first morsel of food was cast into the hearth ; the slave an- nounced, "The Gods are propitious," and a period of silence was enjoined in their honor. The choicest morsel was always for the Gods, and the first toast was drunk to Jupiter. It will seem from these references that religion and the regimen, that Deity and Dietetics were closely asso- ciated. The changed ideas concerning the relation of the Gods to the details of life has changed the forms of the religious ideas connected with cooking and eating and the frequency of the ceremonies. P.ut the fact that these details are all a part of God's law still remains, and finds expression in the custom of "returning thanks," of "saying grace," and of asking the blessing. 444 Religious Observances Two things are recognized by this custom. First, God is the giver of every good gift. We are bound to recognize His care and His gift. Second, we need the care of God in order to make the best use of the bless- ing which he has bestowed. In Burns' "Cotter's Saturday Night" we have the beautiful pictures of grace after meals: "The cheerful supper done, wi' serious face They round the ingle form a circle wide; The sire turns o'er wi' patriarchal grace, The big ha' Bible, ance his father's pride. The priest-like father reads the sacred page, How Abraham was the friend of God. Then kneeling down, to heaven's eternal King, The saint, the father and the husband prays." 115 THE "ANGELUS" IN NEW YORK. The subject of "The Angelus" — Millet's famous pic- ture — is enacted every day in New York City. Not in the theater or in private theatricals by the best people, but in the streets by the laboring classes. You may have seen it every day, but perhaps you have not noticed its significance. The chimes of St. Patrick's ring out at noon-time, and instantly the policeman on his beat, the newsboy at his stand, the vender of fruit and peanuts, the white- clad street sweeper, pauses for a moment in his work and bows his head. That the signal for "The Angelus" is run on all the bells of all the Roman churches in this city, as it is in 445 Religious Observances all the Catholic churches the world over, is a well known fact, but if you want to see "The Angelus" in its proper setting, it is necessary to go out into the cultivated fields beyond the city limits, either across into New Jersey or up to New York State. There, in the field, on the road, wherever the devout laborer may happen to be, the arrival of the hour brings him to a standstill. The practice of offering prayer in this way is more to be seen among the Italians of the laboring class than among any other people. They are newer to the country and the customs of the old country hold them strongly to its observance. Men are more likely, perhaps, to perform their de- votions when they are working for themselves than when they are working for other people. Therefore, it is among the Italian small farmers round about New York that the observance is general. When working among the long rows of vegetables that they are culti- vating in the heat of the sun for the metropolitan mar- ket, they may be seen to stop at high noon, as the bell rings out the hour, to murmur the "Ava Maria" with bowed heads and clasped hands. RELIGIOUS THOUGHTS. God is a kind Father. He sets us all in the places He wishes us to be employed; and that employment is truly "Our Father's business." He chooses work for every creature whicii will be delightful to them, if they do it simply and humbly. He gives us always sense enough and strength 446 Religious Observances enough for what He wants us to do; if we either tire ourselves or puzzle ourselves, it is our own fault, and we may always be sure, whatever we are doing, that we cannot be pleasing him if we are not happy our- selves. — J. Ruskin. IN THE ECONOMY OF THE HOME There should be a just recognition of the Father after whom every family in heaven and earth is named. The family is the fountain of the State and the Church. Or- iginally it was the seat of authority out of which grew in time the clan, the tribe and the nation. Originally is was the church ; and the father was the high priest, so that the family altar precedes the altar of the sanctuary. The home is everywhere, so that even where there is no church organization, there can be a church. One reason why worship in the family is not always observed is that the head of the house finds it difficult to lead in the prayers of the household, and it is thought that a few prayers to be read might be found of great service in this work. Another difficulty is that some who are quite familiar with the Bible, are yet not quite always able to select passages peculiarly suitable for such a service, particularly on special occasions. A brief collection of scripture and prayers are therefore here presented. In many households the time for worship is before or after breakfast, or after supper, or just before retir- ing. This worship may be varied; sometimes scriptures and prayers, sometimes repeating of verses or hymns 447 Religious Observances for the children, sometimes the singing of a hymn. It is a pleasant custom sometimes to repeat the Apostle's Creed together, or the Te Deum, or the Lord's Prayer, or the Ten Commandments. In some families where school or business make a daily service difficult, family worship can be observed at least on Sundays. Every family ought to have a few hymn books to use at such a service. Parents can avail themselves of collections of prayers for family use, where will be found services of scripture and prayer and praise for longer or shorter periods, and for special occasions. Books written for family worship by Rev. F. H. Taylor, Dr. Spurgeon, Bishop Simpson, Dr. J. S. Mills, the Episcopal Prayer Book, and many Roman Catholic Prayer Books may be profitably consulted. A beautiful collection of "Prayers of the Ages," by Caroline L. Whitmarsh, is published in Boston. Prayer in time of trouble, from Mills' Manual of Family Worship: "O God, thou art refuge in all times of distress, thou hast said, 'Call upon me in the day of trouble, and I will answer thee.' We know that thou art true, and that thy promise cannot fail. In this the time of our sorrow and distress we come to thee. Extend to us thy almighty arm and deliver us, for we are poor and needy and help- less." 448 Religious Observances Prayer for Christian Graces : "Give me, O Lord, purity of lips, a clean and inno- cent heart; and rectitude of action. Give me humility and patience, abstinence, chastity, prudence, justice, for- titude, temperance. Give me the spirit of wisdom and understanding, the spirit of counsel and of strength, the spirit of knowledge and godliness, and of thy fear. Make me ever to seek thy face with all my heart, all my soul and all my mind; grant me to have a contrite and humbled heart in thy presence and to prefer nothing to thy love. Most high, eternal and ineffable wisdom, drive away from me the darkness of blindness and ignorance ; most high and eternal strength, deliver me; most high eternal fortitude, assist me; most high and incompre- hensible light, illuminate me; most high and infinite mercy, have mercy on me." Amen. "We know, O God, that every affliction we bear is sent in mercy and designed for our own good. We would not murmur nor repine at thy dealings with us. We confess that our severest trials are far lighter than we deserve. Thou hast not dealt with us after our sins nor rewarded us according to our iniquities. May we receive the lesson that thou art teaching us; may it bring forth the peaceable fruits of righteousness in our lives. "When it pleases thee, remove this trial. May we always find thy grace sufficient and patiently await thy time and abide thy will, and even glory in tribulations and distresses for thy sake, and through the constraining power of thy love. In the name of our Redeemer. Amen." 449 Religious Observances Prayer for the Sick: "O God of all compassion, thou dost not afflict us willingly, but like a father his children so thou pitiest them that fear thee. Tlierefore are we emboldened to come to thee at this time of our sore distress and ap- prehension. Thou art a refuge for us in this day of our calamity. "We beseech thee to look upon thy servant, who at this time lieth grievously sick. Bestow upon the suf- ferer, if it please thee, ease and repose of body, with all needful composure and patience of soul. Extend at this hour of need thy heavenly supjjort. Give him, O God, perfect submission to thy fatherly will and un- shaken trust in thy fatherly goodness." Prayer for Our Country — From Mill's Manual Fam- ily Worship: "O, thou God of all grace, who are the bountiful giver of every good gift and mercy that gladdens, com- forts and blesses, to thee do we turn with gratitude in our hearts and praises on our tongue for all thy good- ness. "Especially would we praise thee for thy gracious deahng with us as a people; for thou hast made us a great nation and given us a name among the nations of the earth. Thou hast exalted us to a great pinacle of wealth and glory, but not for our righteousness sake. O, that we may use all of thy benefits to glorify thee and to spread abroad the knowledge and glory of thy great name. 450 Religious Observances "Thy spiritual mercies are great. Houses of prayer cover our lands, and thy truth is the heritage of our children. "O pour out thy spirit upon our land, and cause our nation to walk worthy of its high vocation. Bless the President and Cabinet and the members of Congress and the Governors of the several States, and all who are in authority over us. May all their plans be begun and carried forward, and completed in thee, for happy is the nation whose God is the Lord." Prayer Before Work. From "Prayers of the Ages": "O, eternal God, who has made all things for man, and man for thy glory, sanctify my body, my soul, my thoughts and my intentions, my words and my actions, that whatsoever I shall speak, or think, or do, may be by me designed to the glorification of thy name; and by thy blessing it may be effectual and successful in the work of God, according as it can be capable. "Lord, turn my necessities into virtues, the works of nature into the works of grace, by making them or- derly, regular and temperate, subordinate and profitable, to ends beyond their own proper efhcacy ; and let no pride or self seeking, no covetousness or revenge, or impure mixture, or unhandsome purposes, no little ends, and low imaginations, pollute my spirit and un- hallow any of my words or actions; but let my body be a servant to thy spirit, and both body and spirit servants of thee; doing all things for thy glory here. Amen." Prayer for One Leaving Home, From Dyke's Fam- ily Prayers: 451 Religious Observances "O thou in whose hands are all the corners of the earth, and whose are all our ways, we earnestly entrust to thy watchful Providence our son who leaves us for a new sphere of duty in another home. Shepherd of Israel, lead him (or her) forth on this unknown way; make darkness to be light before him, and crooked things straight. In whatever circumstances his lot may be cast, teach him to cleave continually to thee, and to walk before thee with a perfect heart. Let integrity and uprightness preserve him. Keep his feet from the company of the scornful; deliver him from evil example. Teach him to order his steps with discretion, and what- soever he doeth do thou cause it to prosper. From time to time send us good tidings of his welfare, we beseech thee; and, though sundered in body, may we often meet in spirit before thy throne of grace. Preserve affection green in absence; and reunite us as a family here, if it please thee. Amen." Prayer on a Birthday. From Dyke's Daily Prayers: "In thy hand, O God, is hidden the number of our days. Help us that we may spend them as it pleaseth thee. We humbly unite to ask a special blessing today for that member of the family circle who is beginning another year of life. Accept our warmest gratitude, Lord, for sparing thy servant in mercy to behold the re- turn of this day, as for all thy continual loving kindness in the past. P'orgive what has been amiss, O God; con- tinue thy loving kindness still. Prolong, we beseech thee, the life that is dear to us, and make this to be the happiest and best of all the 452 R^eligious Observances years which he hath seen. Give us everyone more power to Hve by faith,. to see the things that are invisible to sense, and to love those that are above. Reminded as we are of the swift lapse of time, oh, help us to make ourselves ready for the joys of eternity." For Christmas Day. Taylor's Home Worship: "O thou who didst humble thyself to be born of a virgin, the everlasting Son of the Father, the Prince of Peace, we bless and adore thee for thy grace and com- passion to us sinners. "We give thanks unto the Father, who so loved the world that He gave His only begotten Son, that who- soever believeth in Him should not perish, but have everlasting life. We praise and worship thy Son, who took upon Him our nature, that He might redeem us to God. O, grant us, we beseech thee, thy peace through the forgiveness of sins, reconciliation with God and the indwelling of the spirit, that we may glorify and praise thee in our lives for all that we have heard and seen of thy grace. "May the children of this family remember that Jesus came as a little child to bless them ! May they give their hearts to His love! And may we all, in the spirit of lit- tle children, love and serve Him who came into the world to save sinners. And, O, may the world be saved; may all men come to Christ ; may peace reign on earth, and good will bind our hearts together for the glory of God! And to the Father, Son and Holy Spirit be honor and praise throughout all ages. Amen." 453 R.eligious Observances For Thanksgiving Day. Taylor's Home Worship: "It is a good thing to give thanks unto the Lord and to sing praises unto thy name. O, most high, to show forth thy oving kindness in the morning and thy faithful- ness every night. O, God our Preserver! we thank thee for the refreshment of sleep and the renewal of strength; for the light of the morning and for the promises and hopes that shine upon us from thy Holy Word. We devote to thee our powers of reason, of affection and of active service, praying that we may have the grace to glorify thee in our bodies and spirits, which are thine. "We thank thee for our home, for our friends, the pleasant things that surround us, and all the beautiful and serviceable things of the world, which thou hast made. Teach us, O God, to use this world as not abus- ing it ; and in all and through all that we receive to chiefly desire and love thee, the giver. We bring to thee our special thanksgiving for all thy mercies, temporal and spiritual, of another year." A New Year's Prayer. From Taylors' Home Worship : "We bless thee that thou hast brought us to the be- ginning of a new year. Oh, may thy love surround us and sustain us; thy Grace sanctify and save us. We know not what a day may bring forth; but wc leave all that concerns us to thy wisdom and thy love. If it shall please thee to give us health and prosperity, may we use our strength in thy service, our means for the advancement of thy kingdom. If thou sliall send advers- 454 Religious Observances ity, may we glorify thee by patience, humility and hope! and by all the lessons of thy Providence and thy word, may we daily grow in grace! Forgive us, O Lord, that we have ever wandered from thee; that we have so often grieved and offended thee. Bless us this day, we pray thee, and every day, in all the concerns of life; do thou minister to our necessities and multiply our comforts, prosper our undertakings and increase our joys, enlarge our usefulness, and in all and through all, enrich us with thy mercy. Amen." Prayer for Peace. From an Episcopal Prayer Book: "O God, from whom all holy desires, all good coun- sels, and all just works do proceed, give unto thy serv- ants that peace, which the world cannot give; that our hearts may be set to obey thy commandments, and also by thee, we being defended, from the fear of thy ene- mies, may pass our time in rest and quietness, through the merits of Jesus Christ our Savious. Amen." Prayers for Special Occasions. A Morning Prayer from the Episcopal Prayer Book: "O Lord our Heavenly Father, almighty and ever- lasting God, who has safely brought us to the beginning of this day, defend us with thy mighty power, and grant that this day we fall into no sin, neither run into any kind of danger, but that all our doings being ordered by thy governance, may be righteous in thy sight, through Jesus Christ our Lord. Amen." 455 R.eligious Observances From tlie Episcopal prayer book : "To our prayers, O Lord, we join our unfei.cTied thanks for all thy mercies ; for our being, our reason, and all other endowments and faculties of soul and body ; for our health, friends, food and raiment, and all the other comforts and conveniences of life." A morning Prayer. From Martineaus' Service Book: "God, our Heavenly Father, quicken in me, we be- seech thee, every good and pure thought, and strength- en us in our devout resolves this day. Let no unhallow- ed word pollute the tongues which thou hast made to praise and bless thee; no evil action defile the sanctu- aries which thou hast in thy wondrous mercy, chosen for thyself. Remove what ever in us may be a hindrance to holy living, or a stumbling block in another's way. "May our trust in thee and our kindness to one an- other, never fail: may we bring to thee not only a hum- ble spirit of obedience but also great love. O Lord God, make us what thou wouldest have us to be, and may we do what thou wouldest have us to do, only be thou with us to cleanse and renew, to teach, rule and sustain us ; till at last we come to thee; to dwell forever with thee and thy saints in light. Amen." A Morning Prayer from Matthew Henry: "O Lord, lift up the light of thy countenance upon us; let thy peace rule in our hearts and may it be our strength, and our song in the house of our pilgrimage. 456 Religious Observances We commit ourselves to thy care and keeping this day; let thy grace be mighty in us, and sufficient for us, and let it work in us both to will and to do of thine own good pleasure, and grant us strength for all the du- ties of the day. Keep us from sin and give us the rule over our own spirits; and keep us from speaking un- advisedly with our lips. May we Hve together with peace and holy love, and do thou command thy blessing upon us, even life for evermore. Prepare us for all the events of the day, for we know not what a day may bring forth. Give us Grace to "deny ourselves; and to follow in the steps of our Lord and master. Amen." An Evening Prayer: "O Blessed God, who neither slumberest nor steep- est, take us into thy gracious keeping for this night, and make us mindful of that night where the noise of this busy world shall be heard by us no more. O Lord, in whom we trust, help us by thy grace so to live, that we may never be afraid to die, and grant that at the last as now our even song may be: I will lay me down in peace and sleep, for thou Lord makest me dwell in safety. Amen." BLESSINGS. With all thy gifts, O Lord, grant unto us the grace of humble, lowly, and obedient hearts that we may serve thee with all the strength we recive from this daily bounty of the Heavenly Father. We thank thee for this refreshment and rest in our busy day and pray that with renewed strength we may continue in thy service for Jesus' sake. 457 R^eligious Observances Table Blessing. For children to repeat : "For these and all thy gifts of love We give thee thanks and praise; Look down, O Father, from above And bless us all our days. Amen." Help us, O Lord, whether we eat or drink, or what- soever we do, to do all to thy honor and glory, through Jesus Christ our Lord. We bless thee, O Father, for home, and children and friends, for food and for raiment. Help us to render thanks for all of the benefits that we have received at Thy hands. Amen. Make us thankful for our daily bread, and help us by thy grace to become worthy to eat bread in the kingdom of God. We praise thee, our Father, for giving us day by day our daily bread. Help us to be thankful. CHILDREN'S PRAYERS. For morning: Now I wake and see the light, I pray thee Lord to lead me right In all I do and think and say, I pray thee Lord to guide my way. Amen. 117 458 R.eligious Observances BLESSINGS. GREEK. The following is a brief sketch of a simple form of devotional exercise, as written by an educated Greek scholar, in the year A. D. 1903 : When the religious Grecian family awakens in the morning, the first thing they do after robing themselves, is to (stop or pause) ? with bowed heads before (an altar) or pictures? which represent some of the Angels, or the Apostles, the Crucifix (or the Cross of Christ), then they cross themselves and say : We pray you our Father in Heaven and the Son, and the Holy Spirit, the Trinity, never separated, three in one, to forgive us all our sins ; to abstain from all iniquity and wickedness. We pray thee that if we do not under- stand what our duty is, to teach us our full duty ; teach us the way we ought to follow thee; teach us to do that which is right; and to forgive us as we should forgive others that trespass against us. We pray thee to keep away from us evil spirits (or the devil) ? Amen. We pray thee to bless the food of which we shall par- take this day, and give us strength to do Thy holy will. Amen. Note — The educated Greek instead of saying "Amen," at the close of an Invocation, says simply "GOD." A SILENT GRACE. In simply bowing heads for a brief time is often observed on occasions when the host or hostess have 459 R.eligious Observances reason to believe that guests may entertain varying religious beliefs, which, if spoken words were uttered, might not harmonize with others' ethical views; but certain it is that all persons can unite in so simple a ceremony in recognition of a Supreme Intelligence. FROM THE KORAN. After prostration say: "God is our God; the eter- nal God. He begetteth not, nor is he begotten. He furnisheth this food against hunger, thirst and starva- tion that we may serve Him. Praise only one God." FROM CHINESE BUDDISM. After entire prostration say: "We pray, we ponder, we are exhorted to fix our mind on Buddha before our eating. All Hail Buddha of by-gone ages — by this food bless all our acts, bright mirror of Divine Excellence. ANOTHER FROM THE SAME. Bowing the head in attitude of prayer, say: "I vow as I am about to partake of this food to live, act and meditate rightly, praying. Divine Buddha, in this wise: enter me in to highest Nirrana." FROM THE ZEND AVESTA. Tlie good thoughts, good deeds we offer with those meat offerings and with thcni we pray a timely prayer for blessing. We pour out our libation to Thy praise; O thou Great Giver of all. May his veritable Grace shine upon us while we partake of these foods. 460 Religious Observances BLESSINGS, Or grace before meat. Simple forms united to the Christian faith and all forms of civilized religious beliefs. FORMS. O Thou who has given us bread from heaven, help us to receive these gifts of nourishment for the body in grateful remembrance of thy gift of endless life. Amen. FOR THE MORNING. Thou has kept us in the night, be with us also in the labors of the day, O God, and may thy gifts strengthen us, and thy love inspire us, to be true to thee. Amen. FOR THE NOONTIME. We thank thee. Lord, for noontide rest, and for these new tokens of thy care and love. Abide with us and guide us in all we have to enjoy and to do. For thy name's sake. Amen. FOR EVENING. We praise thee, our heavenly Father, for thy helpful presence all the day, and for the quiet of the evening time. Bless to our use these gifts, and crown the night with restful sleep, for thy love's sake. Amen. A blessing often used when there are children in the home, all repeating the words together: — "God is great, and God is good. And we thank Him for our food. By His hand must all be fed ; Give us, Lord, our daily bread." 461 Religious Observances GRACE BEFORE AND AFTER MEAT, FROM A STANDARD CATHOLIC PRAYER BOOK. Before Meals. Bless us, Oh Lord, and these Thy gifts, which we are about to receive from Thy bounty through Christ our Lord. Arren. After Meals. We give Thee thanks for all Thy benefits. Oh Al- mighty God, who livest and reignest forever, and may the sojIs of the faithful departed, through the mercy of God, rest in peace Amen. MORNING PRAYER. (From the same.) At Awakening in the Morning. Oh my God, my only good, the author of my being, and my last end, I give Thee my heart. Praise, honor, and glory be to Thee forever and for- ever. Amen. (From the same.) When clothed, kneel down and say : Blessed l.c the Holy and undivided Trinity now, and forever. Holy, holy, holy Lord God of Hosts! The earth is full of ihy glory. Glory be to the Son, glory be to tlie Holy Ghost. Amen. 462 R.eligious Observances UNIVERSALIST. We recognize in Thee, O Father, the author of every good and perfect gift. Thou didst give us life. Thy bounty affords us the means of sustaining life. Bless us as we partake, and may all our strength be devoted to Thee, and all our work be Thine. Amen. 124 A GOOD EXAMPLE. "And he (Jesus) took the seven loaves, and having given thanks, he took and gave to his diciples to set before them ; and they set them before the multitude, and they had a few small fishes ; and having blessed them, he commanded to set these also before them." St. Mark. "Whether, therefore, ye eat or drink, or whatsoever ye do, do all to the glory of God." St. Paul. Thank offering by George Dawson, a noted Unitarian divine : "We give thee thanks, Almighty God, for the bread of the body, and we beseech thee to give us that bread by which man's higher life is fed, that we, laying hold of the life that never dies, may thereby be fitted for the troubles and burdens of this life and with joy to the higher and better life. An eminent Jewish Rabbi furnishes the following formula, adapted to people of Hebrew faith : "Praised be thou, O Lord, our God, King of the Universe, who hast brought forth bread from the earth. Amen." I 463 Religious Observances We quote from Bishop J. H. Vincent, of the Methodist Episcopal church, the following: "Son of God, thy blessing grant, Still supply our every want 1 Three of life, Thine influence shed ; From Thy fulness, we are fed." From the Psalms : "The eyes of all wait upon thee, and thou givest them their food in due season. Thou openest thine hand and satisfiest the desire of every living thing." C^ 465 A Theosophic View Dean Stanley said: Let us hold on though the land he miles away ; let us hold on until the morning breaks. That speck on the dis- tant horizon may be the vessel by which we must shape our course. Forward, not backward, must we strive; forward and forward until the speck becomes a friendly ship. Have patience and perseverance, believe that there is still a future before us and we shall at last reach the 'haven' where we would be." Study the hearts of men, so that you may know the world in which you live and of which you are a part. Regard the constantly changing and moving life, which surrounds you, for it is formed by the hearts of men, so you will learn by degrees to read the larger word of life. Enquire of the earth, the air, and the water the secrets they hold for you. Listen to the song of life. Store in your memory the melody you hear. Learn from it the lesson of harmony. Regard most earnestly your own heart ! For through your own heart comes the light, which illuminates life and makes its object clear. Do not fancy that you can stand aside from the bad man or the foolish man ; they are yourself, though in a less degree than your friend or your Master. Remember that the sin and shame of the world are your sin and shame, for you are a part of it ; therefore remember that the soiled garments you shrink "from touch- 466 A Theosophic View ing, may have been yours yesterday, may be yours to- morrow, and if you turn in horror from it, when it is flung upon your shoulders, it may cHng the more closely to you. The self-righteous man makes for himself a bed of mire — abstain from self-righteousness, because it is right to abstain — that you yourself shall be kept clean. To be able to stand, is to have confidence ; to be able to hear, is to have opened the door of the soul ; to be able to see, is to have attained perception ; to be able to speak, is to have attained the power of helping others ; to have conquered desire, is to have learned how to con- trol and use the self ; to have attained to self-knowledge, is to have retreated to the inner fortress from whence the proud man can be viewed with impartiality ; to hear the voice of silence, is to understand that from within, comes the only true guidance. All these beings among whom you struggle are all fragments of the Divine, and no deception is the illusion in which you live ; it is hard to guess when you will first detect the sweet voice in the hearts of others, but know that it is certainly within yourself. Virtue and wisdom are sublime things ; but if they create pride and a consciousness of separateness from the rest of humanity in the mind of man, then they are wrongly applied. Grow as the flowers grows, unconsciously, but eager- ly, anxious to open its soul to the air. It must be the eternal that draws forth your strength, and beauty, not desire of growth. "Through the practic- ing of benevolence, tenderness, and complacency, the mind becomes purified. If one today is more patient, more loving, more symp- athetic, more serene, than he was yesterday, he is truly advancing toward a more happy and successful life. 118 I 467 List of Contributors Names, residences and addresses of special contri- butors to "New Era Home Economics and Cookery." 1. Mrs. E. E. Judd, Grand Rapids, Mich. 2. "Richmond," Richmond, Va. 3. Mrs. A. C. Hoskins, Sioux City, la. 4. Mrs. N. S. McConnell, Chicago, 111. 5. Mrs. M. L. Newhall, Baltimore, Md. 6. Mrs. J. Farquar, Savanah, Ga. 7. Mrs. Sanford Hinsdale, Denver, Colo. 8. Mrs. L. Lupton, Yankton, S. D. 9. Mrs. E. S. Pierce, Washington, D. C. 10. Miss Physicks, Weymouth, Eng. 11. Mrs. M. Graves, Chicago, III. 12. Mrs. J. F. Tuttle, Crawfordsville, Ind. 13. Mrs. T. L. Lewis, Madison, Wis. 14. Mrs. W. C. Long, Emporia, Kan. 15. Mrs. George E. Hunt, Northville, Mich. 16. Mrs. G. H. Palmer, Crookston, Minn. 468 List of Contributors 17. Miss ]\I. Hanson, New Orleans, La. 18. Mrs. R. J. McClintock, Jacksonville, Fla. 19. Miss Alice M. Schwartz, Missoula, Mont. 20. Mrs. R. E. Bryant, Crawfordsville, Ind. 21. Mrs. F. P. McNutt, New York City. 22. Mrs. D. C. Smith, Crawfordsville, Ind. 23. Mrs. T. Edson, Concord, N. H. 24. Mrs. T. Thurston, Providence, R. I. 25. Mrs. Clara J. Whittlesey, Rochester, N. Y. 26. Mrs. L. Dixon, Kansas City, Mo. 27. Mrs. J. Abbotsford, Montreal, Canada. 28 29. 30 31 32 33 Mrs. T. Gaylord, Springfield, 111. Mrs. C. Allsworth, Washington, D. C. Miss Agnes Abbott, Weymouth, Eng. Mrs. N. D. Carpenter, Detroit, Mich. Mrs. Helen Beckham, Petoskey, Mich. Mrs. O. Plotchkiss, Leavenworth, Kan. 469 List of Contributors 34. Miss McPherson, Albany, N. Y. 35. Mrs. Alexander Merriam, Hartford, Conn. 36. Mrs. J. Earth, Alberquerque, New Mexico. 37. Mrs. Cass, Crawfordsville, Ind. 38. Mrs. H. Possum, Albert Lea, Minn. 39. Mrs. John Kanouse, West Bay City, iMich. 40. Mrs. Don G. Lovell, Tacoma, Wash. 41. Mrs. J. Gonzales, Austin, Texas. 42. Mrs. L. H. Randall, Ravenswood, 111. 43. Mrs. Farnham Lyon, Bancroft House, Saginaw, Mich. 44. Miss Louise Tosicr, Fargo, N. D. 45. Mrs. A. Bevier, Nyack, N. Y. 46. Mrs. Alberta McGiffert, Topeka, Kan. 47. Mrs. L. A. Bright, Raleigh, N. C. 48. Mrs. L. W. Smith, Northampton, Mass. 49. Mrs. Lizzie Jump, Ozark, Ark. 50. Mrs. George D. Conger, Chicago, 111. 470 List of Contributors 51. ]\Irs. George H. Fletcher, Los Angeles, Cal. 52. Mrs. P. B. M. Miller, Seattle, Wash. 53. j\Irs. Mary E. Fletcher, Jamestown, N. Y. 54. Mrs. W. W. Hall, Salt Lake City, Utah. 55. Airs. S. L. King, White Sulphur Springs, W. Va. 56. Mrs. H. W. Hinsdale, Evanston, 111. 57. i\Irs. Fannie M. Rue, Council Bluffs, la. 58. Mrs. C. B. Smith, Seattle, Wash. 59. Mrs. Ella Byrnes, Charlestown, S. C. 60. Mrs. L. Carter, Atlanta, Georgia. 61. Mrs. Jno. Freeman, Carson City, Nevada. 62. Mrs. P. Tweksbury, Cheyenne, Wyoming. 63. Mrs. A. Vrooman Wood, Minneapolis, Minn. 64. Mrs. J. Parsons, Guthrie, Oklahoma Territory. 65. Mrs. John Bird, Baltimore, Md. 66. Mrs. L. Z. Willets, Concord, N. H. 67. Mrs. Carwright, St. Albans, Vt. 471 List of Contributors 68. Mrs. 69. Mrs. 70. Mrs. 71- Mrs. 72. Mrs. 7Z- Mrs. 74- Mrs. 75- Mrs. 76. Mrs. 77- Mrs. 78. Mrs. 79- Mrs. 80. Mrs. 81. Mrs. 82. Mrs. 83- Mrs. 84. Mrs. William Prince, Atlantic City, N. J. T. Piersons, Augusta, Maine. Charles Nealy, Jackson, Miss. Lyndhurst, Nashville, Tenn. William English, Phoenix, Arizona. Fanbury, Pocatello, Idaho. G. Canimos, Mexico City, Mexico. L. Husted, Rome, Ga. T. Carver, Providence, R. I. K. Appleton, Columbus, Ohio. T. Duncan, Hutchinson, Kansas. K. Wetherbee, Dayton, Ohio. S. Leslie, Cincinnati, Ohio. J. ;\. Panting, Baker City, Oregon. L. A. Sinclair, Hastings, Neb. C. Dalrymplc, Lincoln, Neb. O. P. Singer, Harrisburg, Pa. 472 List ofliContributors 85. Mrs. C. Youngman, Charlestown, S. C. 86. Mrs. William Longman, Austin, Texas. 87. Mrs. C. Allen, Memphis, Tenn. 88. Mrs. L. W. Bennett, Portland, Maine. 89. Mrs. J. Wilkins, Sparta, Wis. 90. Mrs. H. H. Hall, Ozark, Ark. 91. Mrs. T. Youman, Springfield, Mass. 92. Mrs. C. Courtney, Dubuque, la. 93. Mrs. T. F. Westerman, Springfield, 111. 94. Mrs. E. Manny, Monmouth, 111. 95. Mrs. C. Teachwood, Cedar Rapids, la. 98. Mrs. C. Collingwood, Mason City, la. 97. Mrs. D. Renwick, Pasadena, Cal. 98. Mrs. J. Hutchinson, Niagara Falls, N. Y. 99. Mrs. T. Marchmont, Louisville, Ky. 100. Mrs. P. Gately, Evansville, Ind. loi. Mrs. M. E. Truax, Crawfordsville, Ind. List of Contributors 473 102 103 104 105 106 107 108, 109 no, III 112 113 114 115 116 Mrs. Gen. Pierce, Denver, Colo. Mrs. Jno. McLean, St. Paul, Minn. Mrs. C. Dewey, Pittsfield, Mass. Mrs. Birncy Hoyt, Grand Rapids, Mich. Mrs. B. Brown, Ontario, Kan. Mrs. S. S. Walker, Old Mission, Mich. Mrs. T. O. Christian, Owosso, Mich. Mrs. M. B. Thomas, Crawfordsville, Ind. Mrs. Margaret C. W. Stone, Detroit, Mich. Mrs. C. H. Southwick, Ashville, N. C. Miss Margaret Castle Southwick, Ashville, N. C. Mrs. M. P. Baker, New York City. Mr. S. S. Walker, Old Mission, Mich. Rev. C. F. Swift, Fall River, Mass. Rev. D. F. Bradley, Pres. Grinncll College, Grin- nell, Iowa. 117. Rev. Alexander Merriam, Hartford, Conn. 118. Alice Hclmuth Wood, Minneapolis, Minn. 474 List of Contributors 119. Mrs. Lew Wallace. Indianapolis, Ind. 120. Mrs. A. M. Nichols, Grand Rapids, Mich. 121. Mrs. H. Widdicomb, Grand Rapids, Mich. 122. Mrs. Abby Coy, Little Rock, Ark. 123. Edwin J. Freeman, B. S., B. Pd. Minneapolis, Minn. 124. Rev. Marion D. Shutter, Minneapolis, Minn. ^^ 475 Miscellany Users of this book may find these blank pages con- venient on which to note unclassified subjects. 476 Miscellany Users of this book may find these blank pages con- venient on which to note unclassified subjects. 477 Miscellany Users of this book may find these blank pages con- venient on which to note unclassified subjects. 478 Miscellany Users of this book may find these blank pages con- venient on which to note unclassified subjects. 479 Miscellany Users of this book may find these blank pages con- venient on which to note unclassified subjects. 480 Miscellany Users of this book may find these blank pages con- venient on which to note unclassified subjects. 481 Miscellany Users of this book may find these blank pages con- venient on which to note unclassified subjects. 482 Miscellany Users of this book may find these blank pages con- venient on which to note unclassified subjects. 483 Miscellany Users of this book may find these blank pages con- venient on which to note unclassified subjects. 484 Miscellany Users of this book may find these blank pages con- venient on which to note unclassified subjects. 485 Miscellany Users of this book maj' find these blank pages con- venient on which to note unclassified subjects. 486 Miscellany Users of this book may find these blank pages con- venient on which to note unclassified subjects. 487 Miscellany Users of this book may find these blank pages con- venient on which to note unclassified subjects. 488 Miscellany Users of this book may find these blank pages con- venient on which to note unclassified subjects. 489 Gener&l Index B Baking, Time Table of 14 Beverages 42 Biscuits 40 Blessings 458 Board, Table of 16 Bread 34 Breakfast Cakes 33 Breakfast Dislies 21 c Cake 59 Cakes, Breakfast 33 Candies 85 Chafing Dishes 50 Chinese Cookery 349 Chinese Curios 343 490 General Index Confections 85 Contributors 467 Cookies 56 Cookery, Invalid 133 Cooking, Time Table of 13 Creams, Ice 126 Curios, Chinese 343 Curios, Greek 359 Curios. Turkish 352 D Desserts 91 Dishes, Breakfast 21 Dishes, Side 271 Doughnuts 56 Domestic Life, Siam 364 E Eggs 99 Emergencies 335 491 General Index Employees Record 496 F Fish 108 Fish Sauces 108 Fritters 117 Fuels 383 G Game 1 20 Grace, Before Meat 461 Greek Curios 359 H Hints, Household 316 HouschoW Hints 316 Home Economies 305 Home Telephones 397 I Ices 1 26 Ice Creams -. 126 492 General Index Insomnia 371 Invalid Cookery 133 J Japan 361 Jellies 140 L List of Contributors 467 Life in Siam 364 Luncheons 145 ]\Ieats 159 Meals, Grace Before 461 Meal Tickets 17 Measures and Weights 12 Meat Sauces 159 Meat, Substitutes for 369 Meat, Grace Before 457 Miscellany 475 Mistress and Maid 311 493 General Index Monthly Wage Table 15 My Symphony 439 P Pastry 181 Pickles 23 1 Potatoes 191 Poultry 120 Preserves 224 Puddings 203 Pudding Sauces 203 Q Quotations, Selected 405 R Record, Employe's 496 Recipes, Chinese 343 Receipts, Greek 359 Receipts, Turkish 352 Religious Observances 439 Reliefs, Insomnia 371 494 General Index S Salads 258 Sandwiches 277 Sauces, Fish 108 Sauces, Meat 159 Sauces, Pudding 203 Selected Quotations 405 Side Dishes 271 Siam 364 Soups 244 Special Contributors 469 Substitutes for Meat 369 Symphony, My 439 T Tables, Board 17 Tables, Wage 15 Tables, Weight and Measure 12 Telephone, Home Made 397 495 General Index Theosophic \'ic\v 465 Tickets, Meal 17 Time Table for Cooking 13 Time Tables for Baking 14 Turkish Curios 352 V Vegetables 283 w Wage Tables, Monthly 15 Wage Tables, Weekly 15 Weekly Board Talile 16 Weights and Measures 12 EMPLOYEES' Date E,ngaged 190 U i ^^6% ''9oU ^1 ■'■'jCKyJ J] /9iCi NAME 'UXLll ^cbCO^^ V<,^^U- ' '- f Lf^U/L'^yii-X^i-^ yilMMAjl/Uri/^ jKiA.O