MISS JULIET CORSON, Founder of Cooking Schools in America, New York City.-THE- ,, uO ME QUEEfr um X ,x^ SOUVENIR (^OOFi gGDF), Jloo T()oti hour longer; then strain through a colander, add the maccaroni, boil together a few minutes, add a little cream or milk, and season fo suit the taste. Noodle Soup. Boil a shin of beef till tender, take out the bone, and strain the liquor through a colander, then season to taste and add the noodles, which are made as follows: Break 1 egg into a basin, add flour enough to make a stiff dough, roll out very thin and sprinkle lightly with flour, then roll up as you would a roll of jelly cake and slice up into thin slips, shake out and put into the soup. Boil about 10 minutes, and it is ready to serve.SOUP. ”5 Friar’s Duck Soup. Have some good clear consomme well seasoned and boiling, beat 4 yolks of eggs with i pt. cream, pass the custard through a muslin strainer. Five minutes before serving add the custard to the consomme. Do not let it boil. Cut the breast of chicken into tiny strips (as the vegetables are for a julienne soup), and add them to the soup and serve. Lady Manager World’s Fair, Pueblo, Colorado. Egg Dumplings for Soup. To ^ pt. sweet milk add 2 well beaten eggs and as much sifted flour as will make a thick smooth batter. Drop a spoonful at a time into the boiling soup, cover closely and boil 6 minutes. St. Helena, California. Rice Soup. Stew 3 lbs. beef in 2 or 3 qts. water. When partly done, add 1 onion and a small bunch of sweet herbs, and boil slowly till the meat is very thoroughly cooked, then strain and add a handful of rice, and cook till it is soft, then add seasoning to taste. Gumbo Soup. Stew 2 qts. tomatoes Yz hour, add 2 qts. okra, shredded, flavor with thyme, onion, and parsley. Boil slowly together till tender. Stew a chicken, and season with butter. Beat the yolks of 2 eggs with 1 table-spoon vinegar. Put this mixture, with the chicken, into the kettle of tomatoes. Cover all with'water and boil 4 hours. Take out the bones, and season soup to taste. This is very nice. Bean Soup. Put i pt. beans into 2 qts. water, with a small soup bone, and boil 2 ^ hours. Take out the bone, season the soup to taste, and thicken with table-spoon flour, beaten smooth, in a little milk. Pea soup may be made in the same way. Oyster Soup. Boil 1 pt. water and 1 pt. milk, add a piece of butter, size of an egg, and season to taste. Then add 1 pt. fresh oysters, bring just to a boil, and serve at once. A little toast is a great improvement. If milk is objectionable, all water may be used. n6 SOUP. White Soup. Cut up i large chicken, put into a soup pot with % gal. cold water and i lb. veal, off the leg, cut into squares. When the white meat is quite done and tender, take it out of the soup and separate from bone. Chop this very fine, or grind it in a meat cutter; with this mix i pt. bread crumbs that have been soaked in a pint of boiling milk, the yolks of 6 hard boiled eggs made into a smooth paste with a little cold water and tea-spoon of the extract of almond. Strain the soup from the rest of the chicken and veal and mix very gradually with the paste, putting only a little of the hot liquid on at a time. When this is done put soup back on the fire, till it comes to a boil for a few moments and just before serving pour into the soup a heated pint of rich cream. Alternate Lady Manager, World’s Fair, Louisville, Kentucky. Wine Soup. Take any large, fat fowl, either chicken, duck or goose, if it is old so much the better, provided it is fat. Cut it up and break the bones and boil 3^ hours in a gallon of water, or until the fowl is thoroughly done. Have ready a tea-cup of well browned flour, which mix into a smooth paste with a little of the soup before adding it to the kettle, having first taken out the particles of the fowl; y, hour before it is done add a handful of allspice and 3 blades mace. Crumble the yolks of 6 hard boiled eggs and add them 15 minutes before the soup is taken off. Just as it is served pour in a large wine glass of sherry or Madeira wine. Alternate Lady Manager World’s Fair, Birmingham, Alabama. Clam Soup. Bring to a boil 2 qts. water, seasoning to taste, and a few rolled crackers. Then add 1 can clams, with the liquor that is on them, and boil about 5 minutes. Mock-Turtle Soup. Soak 1 pt. black beans for 12 hours. Chop up the meat from a beef shank and put on to boil with the beans. Season to taste. Cover the bones with water and boil for 6 hours, then put the liquor into the beans. Add 2 eggs well beaten, then press the soup through a colander, and serve with slices of lemon.SOUP. Il 7 Julienne Soup. Cut up 3 onions and fry them brown in a little butter. Add seasoning to taste, a little mace, and 3 table-spoons strong stock. Add turnip, celery, and carrot, cut fine. Throw in a few green peas. Boil until the vegetables are tender. Strain for the table. Vermicelli Soup. Boil ^ lb. vermicelli till tender, then add to it some meat iquor, boil together a few minutes, and season to taste. Bisque Soup. Equal parts milk and strained tomato (1 pt. each), heat in separate dishes; to the tomato add a piece of butter the size of a walnut, salt and a little nutmeg. Let the milk boil, and thicken slightly with flour. When ready to serve put a piece of soda the size of a pea into the tomato, and pour into the milk. Lady Manager World’B Fair, Prescott, Arizona. Chicken Water for the Sick. Take a chicken divested of all fat. Break the bones, add to this 2 qts. water, boil hour, season with salt. $ / & ilw tl* j OCÜOvll V Auburn, New York. 260x960 ft. Transportation Building. $170,000.h8 “ISH should be dressed as soon as possible after being caught, but should not be left to stand in water, as it spoils 'the flavor. Salt fish must be soaked eight or ten hours, with the skin side up. The water should be changed two or three times. Fish must not stand after being cooked, but should be served at once. Fish are good when the gills are red, eyes are full, and the body of the fish is firm and stiff. 9 Boiled Fish. Tie or sew the fish up in a floured cloth, and plunge into a kettle of boiling water, to which some salt has been added. Set the kettle to one side of the stove and let it cook slowly, allowing io minutes for every pound of fish. Serve with egg sauce. To Boil Fish. Boil the fish in half water and half vinegar, with salt, 3 small onions, ^ lemon cut up, pepper, allspice and cloves. When done draw aside to keep warm while you prepare the sauce. Rub together % pound butter, the yolks of 4 eggs and a table-spoon flour; when well mixed add of the liquor in which the fish was boiled as much as you need for the sauce. Cook the same 4 minutes, drain the fish well, lay on the dish and pour sauce over it. Lady Manager World’s Fair, Charleston, South Carolina.MRS. JAMES P. EAGLE, Lady Manager World’s Fair, Litttle Rock, Arkansas,FISH. 121 Fish Chowder. Half lb. salt pork cut in small pieces, 2 lbs. fresh cod cut in small pieces, 2 large onions sliced, 3 large potatoes sliced, 6 crackers soaked in milk, salt, pepper and parsley to taste. Put in the kettle a layer of pork, then cod, onions, seasoning, potatoes and crackers, then again the same, cover with cold water and stew gently an hour and a half. Lady Manager World’s Fair, Pomfret, Vermont. Thick Cream Sauce for Salmon. Melt 2 even table-spoons butter in sauce pan, add 4 heaping table-spoons flour, % tea-spoon salt,' }£ salt-spoon white pepper, l/% tea-spoon celery salt, a little cayenne pepper. When thoroughly cooked in butter, add 1 pt. hot cream, or rich milk; add very gradually, stirring all the time? Put in shreded Salmon. Alternate Lady Manager World’s Fair, Knoxville, Tennessee. Sauce for Baked or Boiled Fish. Yolks of 2 eggs, scant table-spoon sugar, 1 tea-spoon flour, 1 tea-spoon ground mustard, salt and pepper; beat all very light and stir into 1 tea-cup milk and let come to a boil, stirring constantly, then add 2 table-spoons vinegar and butter the size of a walnut. This is very fine. Alternate Lady Manager World’s Fair, Knoxville, Tennessee. Puree of Salmon. Remove the oil, bones and skin from % can of salmon, chop salmon very fine, heat together for 10 minutes 1 slice of onion, 1 quart of milk, and then remove the onion, melt 1 table-spoon butter, add 2 table-spoons flour, 1 tea-spoon salt, and x salt-spoon pepper; mix well and add to the hot milk; add the salmon and when heated strain and serve. Alternate Lady Manager World’s Fair, Skowhegan, Maine.122 Broiled Fish. If large, split in two; soak in salt water for 2 hours; then wipe dry, and put on a broiler that has been rubbed over with suet. Put it over some nice live coals, and broil until it is browned nicely on both sides. To Fry or Broil Fish Properly. After the fish is well cleansed, lay it on a folded towel and dry out all the water. When well wiped and dry, roll it in wheat flour, rolled crackers, grated stale bread, or Indian meal, which ever may be preferred; wheat flour will generally be liked. Have a thick-bottomed frying-pan or spider, with plenty of sweet lard salted; (a tablespoonful of salt to each pound of lard), for fresh fish which have not been previously salted; let it become boiling hot, then lay the fish in and let it fry gently, until one side is a fine delicate brown, then turn the other; when both are done, take it up carefully and serve quickly, or keep it covered with a tin cover and set the dish where it will keep hot. To Bake a Large Fish Whole. Cut off the head and split the fish down nearly to the tail; prepare a nice dressing of bread, butter, pepper and salt, moistened with a little water. Fill the fish with this dressing and sew together with needle and strong thread. Lay the fish on a grate, on a bake-pan or dripping-pan, and pour round it a little water and melted butter. Baste frequently. A good-sized fish will bake in an hour. Serve with the gravy of the fish, drawn butter, or oyster sauce.— Miss-----, Alternate Lady Manager World's Fair, Lakeport, New Hampshire. Croquettes of Fish. Bone fish of any kind, chop thoroughly, season to taste. Beat up an egg with a little flour and milk. Roll into balls, dip in beaten egg, dredge with cracker crumbs, and fry in hot butter. Brown on both sides, and serve for breakfast. Salt fish, freshened over night, is very nice prepared in this way. Dish of Cold Fish. Set the cold fish away with some of the bones; put these bones on to stew with onions and parsley cut up; make a thickening of milk, or cream, flour, yolks of 1 or 2 eggs,FISH. 123 pepper and salt; when the onions are done, take out the bones, cut up the fish, as picked crab, put it into the gravy, and stew till quite hot, then add the thickening. Sewanee, Tennessee. Potted Fish. Take out the backbone of the fish; for one weighing 2 pounds take a table-spoon of allspice and cloves mixed; these spices should be put into little bags of not too thick muslin; put sufficient salt directly upon each fish; then roll in a cloth, over which sprinkle a little cayenne pepper; put alternate layers of fish, spice and sage in an earthern jar; cover with the best cider vinegar; cover the jar closely with a plate and over this put a covering of dough, rolled out to twice the thickness of pie crust. Make the edges of the paste adhere closely to the sides of the jar, so as to make it air-tight. Put the jar into a pot of cold water and let it boil from three to five hours, according to quantity, Ready when cold. Fish Turbot. Steam 3ft>s white fish, take out the bones, pick up in small pieces and sprinkle with salt. Dressing: i pt. sweet milk, Yz cup butter, Y* cup flour thickened in the milk, when a little cool stir in 2 eggs; put in a baking dish a layer of fish with a little chopped parsley sprinkled over it, add a layer of dressing until the dish is full; a pinch of chopped onion can be added, if liked; sprinkle the top with bread crumbs; bake Y of an hour. Kalamazoo, Michigan. Boiled Cod. Lay the fish in cold water, a little salt, for Yz hour. Wipe dry, and sew up in linen cloth, coarse and clean, fitted to the shape of the piece of cod. Have but one fold over each part. Lay in the fish-kettle, cover with boiling water, salted at discretion. Allow nearly an hour for a piece weighing 4 lbs. Cod Pie Any remains of cold cod, 12 oysters, sufficient melted124 FISH. butter to moisten it, mashed potatoes enough to fill up the dish. Mode: Flake the fish from the bone, and carefully take away all the skin. Lay it in a pie-dish, pour over the melted butter and oysters (or oyster sauce, if there is any left), and cover with mashed potatoes. Bake for hour, to a nice brown color and send to table. Dried Codfish. This should always be laid in soak at least i night before it is wanted; then take off the skin and put it in plenty of cold water; boil it gently (skimming it meanwhile) for i hour, or tie it in a cloth and boil it. Serve with egg sauce; garnish with hard boiled eggs cut in slices, and sprigs of parsley. Serve plain boiled or mashed potatoes with it. Stewed Salt Cod. Scald some soaked cod by putting it over the fire in boiling water for io minutes; then scrape it white, pick it in flakes, and put it in a stew-pan, with a table-spoon butter worked into the same of flour, and as much milk as will moisten it; let it stew gently for io minutes; add pepper to taste, and serve hot; put it in a deep dish, slice hard boiled eggs over, and sprigs of parsley around the edge. This is a nice relish for breakfast, with coffee and tea, and rolls or toast. Codfish Cakes. First boil soaked cod, then chop it fine, put to it an equal quantity of potatoes boiled and mashed; moisten it with beaten eggs or milk, add a bit of butter and a little pepper; form it in small, round cakes, rather more than yi in. thick; flour the outside, and fry in hot lard or beef drippings until they are a delicate brown; like fish, these must be fried gently, the lard being boiling hot when they are put in; when one side is done turn the other. Serve for breakfast. Codfish Gravy. Pick up about i lb. codfish and soak over night. Boil a few minutes in fresh water, and when tender drain off the water and add i qt. milk. When it comes to a boil, add some thickening. Beat i egg into the thickening, or add 2 or 3 hard boiled eggs, sliced fine. Codfish Balls. Pick to pieces the amount of fish required, and soak in warm water 2 hours, then boil it till done, and drain. HaveFISH. I25 ready some hot mashed potatoes and mix with the fish and a well beaten egg. Make into balls and fry in grease like doughnuts, or put in a dripper and bake in the oven to a nice brown. Codfish a la Creme. Freshen 2 lbs. codfish over night. Then put it over the fire in fresh water and bring to a boil; drain off the water and pick to pieces. Add 1 cup cream and 1 table-spoon butter. Boil and mash 8 or 10 potatoes, and make them quite moist with milk. Put the fish, with the cream and butter, into a baking dish, then spread the potatoes on top, and bake to a nice brown. Serve in slices. Baked Haddock. Choose a nice fish of about six pounds, whicn trim and scrape nicely, gutting it carefully, fill the vacuum with a stuffing of veal, chopped ham, and bread-crumbs; sew up with strong thread, and shape the fish round, putting its tail into its mouth, or, if two are required, lay them along the dish reversed—that is, tail to head; rub over with plenty of butter, or a batter of eggs and flour, and then sprinkle with bread-crumbs. Let the oven be pretty hot when put in. In about an hour the fish will be ready. Serve on the tin or dish in which they have been baked, placing them on a larger dish for that purpose. Mussel sauce is a good accompaniment. Curried Haddock. Curried haddock is excellent. Fillet the fish and curry it in a pint of beef stock slightly diluted with water, and thickened with a table-spoon curry powder. Some cooks chop up an onion to place in the stew. It will take an hour to ready this fish. If preferred, fry the fish for a few minutes in clean lard or oil before stewing it in the curry. To Fry Smelts. Egg and bread-crumbs, a little flour, boiling lard. Smelts should be very fresh, and not washed more than is necessary to clean them. Dry them in a cloth, lightly flour, dip them in egg, and sprinkle over with very fine breadcrumbs, and put them into boiling lard. Fry of a nice pale brown, and be careful not to take off the light roughness of the crumbs, or their beauty will be spoiled. Dry them before the fire on a drainer, and serve with plain melted butter,126 FISH. To Bake Smelts. Smelts, bread-crumbs, one-quarter pound of fresh butter, two blades of pounded mace; salt and cayenne to taste. Wash and dry the fish thoroughly in a cloth, and arrange them nicely in a flat baking-dish. Cover them with fine bread-crumbs, and place little pieces of butter all over them. Season and bake for fifteen minutes. Just before serving, add a squeeze of lemon juice, and garnish with fried parsley and cut lemon. Baked Black Bass. Eight good-sized onions chopped fine; half that quantity of bread-crumbs; butter size of hen’s egg; plenty of pepper and salt; mix thoroughly with anchovy sauce until quite red. Stuff your fish with this compound and pour the rest over it, previously sprinkling it with a little red pepper. Shad, pickerel, and trout are good the same way. Tomatoes can be used instead of anchovies, and are more economical. If using them take pork in place of butter and chop fine. Broiled Salmon. Cut slices i inch thick and season; lay each slice in a sheet of white paper well-buttered. Twist up the ends of the paper, and broil over a slow fire about eight minutes. Boiled Salmon. Clean it well. Put into cold water and boil gently. Salmon requires nearly as long time to cook as meat; 15 minutes should be allowed for every pound, but be sure to take it out of the water as soon as it is done. Salmon Cutlets. Cut the fish across the grain into slices about ^ in. thick. Boil in the same way as other fish for 10 or 15 minutes, according to the thickness of the slices. Baked Salmon. Take 1 can salmon, pour off all the water and put it into a baking dish. Put 1 pt. milk to boil, cream 1 table-spoon butter and 1 of flour together, and when the milk boils, stir in gradually and smoothly, with a little parsley chopped, very fine, and the juice of a small onion; add black pepper, red pepper and salt to taste; add 1 egg, well beaten, and pour over the salmon; sprinkle cracker dust over it and bake. Alternate Lady Manager A______ World’s Fair, savannah, Ga.FISH. 127 Baked Salmon or Halibut. Let the fish lay for twenty minutes in cold salt water. Place it on a gridiron, across a dripping-pen, and bake in a moderately hot oven for an hour, if the fish is large. Half that time will be sufficient for a small fish. Butter the top just before serving, and put back in the oven for a minute to brown nicely. To the gravy that has dropped into the dripping-pan, add 1 table-spoon Worcestershire sauce, 1 of tomato catsup, and the juice of 1 lemon. Beat a heaping teaspoon of flour in a little cold water, and thicken. Serve this sauce with the fish. Dried or Smoked Salmon. Cut the fish down the back, take out the entrails, and roe, scale it, and rub the outside and in with common salt, and hang it to drain for 24 hours. Pound 3 oz. saltpetre, 2 oz. coarse salt, and 2 of coarse brown sugar; mix well together, and rub every part of the salmon with it; then lay it on a large dish for 2 days; then rub it over with common salt, and in 24 hours it will be fit to dry. Wipe it well, stretch it open with 2 sticks, and hang it in a chimney, with a smothered wood fire, or in a smoke-house, or in a dry, cool place. Shad done in this manner are very finé. Salmon on Toast. A few spoonfuls of boiled or baked salmon left from dinner may be used in making a most appetizing dish, light supper or breakfast. If there is as much of the fish sauce as there is salmon, heat the fish up in the sauce over a vessel of boiling water. If, however, the salmon is dry, make a small quantity of white sauce, with 1 tea-spoon butter and the same of flour, adding % tea-cup water or stock. Flavor with a trifle of cayenne pepper, Y* tea-spoon salt, and a little minced parsley; stir all into the salmon, from which all bones and skin have been removed. Set the vessel containing this back on the range, where it will keep very hot without boiling. Toast several slices of bread very evenly and quite brown. Dip the edges quickly in hot water without wetting the center of the toast; lay the slices on a hot platter and spread a spoonful of the salmon mixture over each piece. It will not be necessary to butter the toast. Serve hot and without delay. 'wfoXK«/*. ck vJT st-Helena- Callforniil>128 FISH. Salmon and Caper Sauce. Two slices of salmon, % lb. butter, Y tea-spoon chopped parsley, i shalot; salt, pepper, and grated nutmeg to taste. Mode: Lay the salmon in a baking dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious. Salmon Rolls. Two cans salmon, pick out bones, leave in oil, 2 eggs, butter size Y* an egg, % as much bread crumbs as salmon, squeeze all together, make into rolls and bake 20 minutes. Take browned crusts of bread, roll fine and sprinkle on the salmon roll with the beaten yolks of 2 eggs; brown in oven. Serve on platter with French peas warmed and liquor drained off and seasoned, add mayonaise dressing. Very fine for dessert. /V t Alternate Lady Manager World’s Fair, Fort Scott, Kansas. Salmon Croquettes. Cover the contents of a can of salmon with vinegar, and let it stand in an earthen dish 2 hours. At the end of this time, drain off the vinegar and mince the salmon very fine. For 1 large cup minced salmon work in a table-spoon melted butter, 1 egg beaten, and a tea-spoon lemon juice and anchovy sauce. Put these ingredients in a sauce pan over a slow fire, and stir in % CUP sifted bread crumbs, salt, pepper, a little nutmeg, and a gill of cream. Shape into croquettes; egg and bread crumb them, and fry in hot lard. Alternate Lady Manager World’s Fair, Dubuque, Iowa. * Salmon Scollops. Take 1 can Columbia River Salmon, 1 egg beaten light, 1 cup bread crumbs, Y* cup melted butter, minced parsely, pepper and salt; pick the fish fine removing skin and bones, stir in the egg and seasoning, and beat the fish into the hotFISH. 129 blitter; remove from the fire, fill buttered scollop shells or small pans with the salmon, sprinkle thickly with crumbs, dot with butter and brown. Eat from the shells. Alternate Lady Manager World’s Fair, Fort Smith, Arkansas. Salmon Croquettes. One can salmon, tea-spoon salt, tea-spoon celery salt, a speck of cayenne pepper, a speck of white pepper, a few drops of onion juice, 1 tea-spoon chopped parsley, 1 teaspoon lemon juice. Mix with a thick cream sauce; form them and roll in bread crumbs; beat an egg, thin it with cold water in which some chopped onion, parsley and salt have been soaking an hour, add lemon juice to this when it is ready to use. After dipping croquettes in this mixture, roll in bread crumbs again. Fry in smoking hot lard. This same receipt can be used for chicken croquettes. . /» u 7/1 A 1 y _ Alternate Lady Manager World’s Fair, ' Knoxville, Tennessee. , Fish a la Creme. Take cold boiled salmon or halibut, remove the skin and bones, flake it. Boil 1 pt. milk and mix 1 ^ table-spoons flour with a little cold milk and stir into the boiling milk until it thickens. Butter a graten dish, put in first a layer of fish, then of fine bread crumbs, and then the dressing, and continue in alternation until all the fish is used up; add salt and a little pepper, put all the dressing on and sift bread crumbs on the top and if liked add a little grated cheese. Lady Manager World’s Fair, Sitka, Alaska. Baked White Fish. Clean and wash the fish thoroughly, wipe with a cloth, and rub the inside with salt. Make a dressing as for chicken, stuff the fish, and sew up with twine; then put into a dripper with a little hot water. Dip a sheet of white paper in some melted butter or olive-oil, and cover the fish for the first 20 minutes or % hour. Then remove the paper, and baste occasionally. Be sure to have the fish a nice brown when done. It will need to bake from one to two hours, according to size of fish.130 FISH. Salt Mackerel or Whitefish. Soak for several hours in tepid water, scrape the inside skin off. Put into boiling water and boil 2 minutes, pour off the water, and replace with more, and boil 2 minutes again. Then drain, and serve hot with egg sauce or plain melted butter. Broiled Mackerel. Pepper and salt to taste, a small quantity of oil. Mackerel should never be washed when intended to be broiled but merely wiped very clean and dry, after taking out the gills and inside. Open the back, and put in a little pepper, salt, and oil; broil it over a clear fire; turn it over on both sides, and also on the back. When sufficiently cooked, the flesh can be detached from the bone, which will be in about 10 minutes for a small mackerel. Chop a little parsley, work it up in the butter, with pepper and salt to taste, and a squeeze of lemon-juice, and put it in the back. Serve before the butter is quite melted. Mackerel baked will be found palatable. Clean and trim the fish nicely, say four large ones, or half a dozen small ones, bone them and lay neatly in a baking-dish, or a bed of potato chips well dusted with a mixture of pepper and salt; on the potatoes, place a few pieces of butter. Dust the fish separately with pepper and salt, and sprinkle slightly with a diluted mixture of anchovy sauce and catsup. Bake ( hour. Boiled Pike. Scale and clean the pike, and fasten the tail in its mouth by means of a skewer. Lay it _ in cold water, and when it boils, throw in the salt and vinegar. The time for boiling depends, of course, on the size of the fish; but a middling-sized pike will take about half an hour. Serve with Dutch or anchovy sauce, and plain melted butter. Salt Mackerel with Cream Sauce. Soak over night in lukewarm water, changing this in the morning for ice-cold. Rub all the salt off, and wipe dry. Grease your gridiron with butter, and rub the fish on both sides with the same, melted. Then broil quickly over a clear fire, turning with a cake-turner so as not to break it. Lay upon a hot water dish, and cover until the sauce is ready. Heat a small cup of milk to scalding. Stir into it a teaspoon of corn-starch wet up with a little water. When this thickens, add 2 table-spoons butter, pepper, salt, andFISH. 131 chopped parsley. Beat an egg light, pour the sauce gradually over it, put the mixture again over the fire, and stir one minute, not more. Pour upon the fish, and let all stand, covered, over the hot water in the dish. Mode.—Flake the fish from the bone, and carefully take away all the skin. Lay it in a pie-dish, pour over the melted butter and oysters (or oyster sauce, if there is any left), and cover with mashed potatoes. Bake for half an hour, and send to table of a nice brown color. To Broil Shad a la Shipman. Freshen through the day, if salt, hanging the fish to drain at bed-time. In cooking proceed as with fresh shad. Rub the bars of the gridiron smooth and grease them slightly and lay the shad upon it with the skin down; broil very slowly 20 minutes and take care not to scorch; turn and repeat the broiling (flesh side down) for 10 to 15 minutes. Have ready cream and butter, add the butter by spreading it upon the flesh side of the fish, set it for a moment in the oven and add the cream as it goes to the table. If the fish is fresh, wash clean, add salt and pepper over night if for breakfast. Alternate Lady Manager World’s Fair, Hartford, Connecticut. Fried Trout. They must, of course, be nicely cleaned and trimmed all round, but do not cut off their heads. Dredge them well with flour, and fry in a pan of boiling hot fat or oil. Turn them from side to side till they are nicely browned, and quite ready. Drain off all the fat before sending the fish to table; garnish with a few sprigs of parsley, and provide plain melted butter. If preferred, the trout can be larded with beaten egg, and be then dipped in bread crumbs. The frying will occupy from 5 to 8 minutes, according to size. Very large trout can be cut in pieces. Boiled Trout. Let the water be thoroughly a-boil before you put in the fish. See that it is salt, and that a dash of vinegar has been put in it. Remove all scum as it rises, and boil the fish till their eyes protrude. Lift them without breaking, drain off the liquor, and serve on a napkin if you like. To be eaten with a sauce according to taste, that is, it can be made of either anchovies or shrimps.132 FISH. Broiled Trout. Clean and split them open, season with a little salt and cayenne, dip in whipped egg, dredge with flour, and brander over a clear fire. Serve with sauce. Boiled Eels. Four small eels, sufficient water to cover them; a large bunch of parsley. Choose small eels for boiling; put them in a stew-pan with the parsley, and just sufficient water to cover them; simmer till tender. Take them out, pour a little parsley and butter over them, and serve in a tureen. Fricaseed Eels. After skinning, cleaning, and cutting 5 or 6 eels in pieces of 2 ins. in length, boil them in water nearly to cover them, until-tender; then add a good sized bit of butter, with a teaspoon of wheat flour or rolled cracker worked into it, and a little scalded and chopped parsley; add salt and pepper to taste, and a wine-glass of vinegar if liked; let them simmer for 10 minutes and serve hot. Fried Eels. After cleaning the eels well, cut them in pieces 2 inches long; wash them and wipe them dry; roll them in wheat flour or rolled cracker, and fry as directed for other fish, in hot lard or beef dripping, salted. Thev should be browned all over and thoroughly done. Eels may be prepared in the same manner and broiled. Fish Chowder. Clean the fish thoroughly. Large fish make the best chowder. It is a good plan to remove all the bones possible before making the chowder. Cod, halibut, lake trout, white-fish, or any fish will do, although these mentioned are best. Have about as much fish as potatoes, the potatoes pared and sliced thin, 3 or 4 onions sliced thin, about 1 pt. cracker crumbs. A porcelain-lined kettle is best to make it in. Put in about 1 cup butter, then a layer of fish, then potatoes, a little onion, and cover with cracker crumbs. Sprinkle with a little seasoning, and proceed in the same way until all the ingredients are used. Then pour in boiling water enough to cover, set over a good fire, and cook gently about an hour. If inclined to stick on the bottom, stir, but otherwise it is better not to stir until taken up. This is delicious, if seasoned right, and good enough for a king, although not a costly dish. A cup of sweet cream is an improvement,FISH. 133 Fish Chowder. Take 3 or 4 fts haddock or cod’s cheek, place in the bottom of our dinner pot 5 or 6 slices of salt pork, fry brown, remove the pieces of pork, then lay the pieces of fish in the hot fat, then a layer of pared and sliced potatoes, a layer of onions sliced very thin; sprinkle a little salt and pepper, then a layer of split crackers, then a layer of fish, etc., until the fish is used up. Cover with water and boil Y hour; lastly add a quart of hot milk and serve.—Miss ----, Alternate Lady Manager Worlds Fair, Lakeport, New Hampshire. Take slices of red or any other solid fish; press them through a cloth after removing the skin; take 1 table-spoon lard with a light one of flour and slices of onion to brown. When well browned put in the slices of fish, adding cayenne pepper and salt with thyme and parsley cut up fine. Put on the fire, cook slowly for % hour. Just before serving add Yz glass of red wine. Take bass, or any firm fish, cut into pieces and parboil. Sauce.—One heaping table-spoon lard, or ^ cup olive oil; slice a large onion, fry brown in the lard, then add 1 lb. can of tomatoes, a pinch of allspice and the same of cloves, tea-cup browned flour, 1 tea-cup hot water, red pepper and salt to taste. Cook the sauce for a few minutes, then add a tumbler of claret. Lay the fish in and baste it well; when well heated through serve in a flat dish, with sauce poured over. Nice.—Only we omit the onion. Ingredients.—Two soles, salt, cayenne and pounded mace to taste; the juice of a lemon salt and water and Yz pt. cream. Mode.—Skin, wash and fillet the soles and divide each fillet into 2 pieces; lay them in cold salt and water which bring gradually to a boil. When the water boils, take out the fish, lay in a clean stew-pan and cover with the cream. Court Bouillon. Lady Manager World’s Fair, New Orleans, La. Court Bouillon. Lady Manager • World’s Fair, Savannah, Georgia- Soles With Cream Sauce.134 FISH. Add the seasoning, simmer gently for io minutes. Just before serving put in the lemon juice. The fillets may be rolled and secured by means of a skewer; but this is not so economical a way of preparing them as it requires a double quantity of cream. Time io minutes in the cream, sufficient for 6 persons. Seasonable at any time. Alternate Lady Manager World’s Fair, Hartford, Connecticut. Sauce for Boiled Fish. Beat up i egg with 2 table-spoons of drawn butter, add 1 pt. boiling water, stir for 2 minutes and let boil, add 2 or 3 hard-boiled eggs, chopped. 500x300 ft. Agricultural Building. 1300,000.glieli Fisi?. Oyster Stew. For one stew.—% qt. milk, i doz. oysters; put in milk and let it get to the boiling point, put in oysters and leave in milk until oysters swell nicely, then take off. Seasoning can be put in before or after taking off as preferred Alternate Lady Manager World’s Fair, Editor Chaperone Magazine, St. Louis, Missouri. Escalloped Oysters. Put a layer of rolled cracker in an oval dish and then a layer of oysters. Dredge with salt and pepper and moisten with sweet cream. Add another layer of crackers, oysters, cream and seasoning as before. Continue these alternate layers until the dish is nearly full, then cover with a thin layer of crackers and pieces of butter. If the dish be a large one it will require hours to bake. Lady Manager World’s Fair, Grand Forks, N. Dakota. Oyster Toast. Select 15 plump oysters, chop them fine, add salt, pepper and a suspicion of nutmeg. Beat up the yolks of 2 eggs with a gill of cream; whisk this into the simmering oysters; when set, pour the whole over the slices of buttered toast. Lady Manager World’s Fair, 1 Oklahoma City, Oklahoma.136 SHELL FISH. Oyster Patties. Put 1 pt. oysters salted and peppered into stew pan with table-spoon butter, stirring carefully as butter melts; scald liquor by itself; when butter is hot, not boiling, stir oyster liquor in and boil 15 minutes. Have patty pans lined with puff paste; bake to light brown; just before serving fill with oysters. Take 25 nice fat oysters, % pt. cream, 1 table-spoon butter, 2 table-spoons flour, 1 table-spoon chopped parsley, yolks of 2 eggs, salt and cayenne pepper to taste. Drain the oysters and chop them middling fine and drain again, put the cream on to boil, rub the butter and flour together and stir into the cream while boiling; as soon as it thickens take it from the fire and add all the other ingredients—beat the yolks before adding them. Have the deep shells of the oysters washed perfectly clean, fill them with this mixture, sprinkle lightly with bread crumbs, put them in a baking pan and brown in a quick oven for 5 minutes. Serve in the shells. Garnish with parsley. One pt. cream, 2 table-spoons butter, % tea-spoon dry mustard, a pinch of cayenne pepper, % tea-spoon salt, 1 can shredded lobster without juice and yolk of 1 egg. Bake brown in scalloped shells with bread crumbs and a bit of butter on the top of each. Lady Manager World’s Fair, Des Moines, Iowa. Deviled Oysters. Lady Manager World’s Fair, Wilmington, Delaware. Deviled Lobster. Lady Manager World’s Fair, Elko, Nevada.MKS. WILLIAM REED, Lady Manager World’s Fair, Baltimore, Maryland.SHELL FISH. 139 Stewed Oysters a la Delmonico. Take 1 qt. liquid oysters, put the liquor from the oysters in a stew-pan, and add l/t. as much water, salt, pepper, a teaspoon butter for each person and a tea-spoon rolled cracker for each. Put on the stove and let boil; when it boils pour in the oysters; there will be about 10 for each person. As soon as it begins to boil count 30 slowly, after which remove the oysters from the stove. Have dish ready with tablespoons cold milk for each person. Pour the stew on this and serve. Never boil the milk. Alternate Lady Manager World’s Fair, Hartford, Connecticut. Fried Oysters. One qt. oysters, 1 egg beaten, salt and pepper to taste; add pulverized crackers to make a stiff batter; fry on a griddle by spoonfulls in butter or lard. Battle Creek, Michigan. Oysters Fried in Batter. Half pt. oysters, 2 eggs, y pt. milk, sufficient flour to make the batter; pepper and salt to taste; when liked, a little nutmeg; hot lard. Scald the oysters in their own liquor, bread them, and lay them on a cloth to drain thoroughly. Break the eggs into a basin, mix the flour with them, add the milk gradually, with nutmeg and seasoning, and put the oysters in a batter. Make some lard hot in a deep frying-pan, put in the oysters, one at a time; when done, take them up with a sharp-pointed skewer, and dish them on a napkin. Fried oysters are frequently used for garnishing boiled fish, and then a few bread crumbs should be added to the flour. Broiled Oysters. Drain the oysters well and dry them with a napkin. Have ready a griddle hot and well buttered; season the oysters; lay them to griddle and brown them on both sides. Serve them on a hot plate with plenty butter. Panned Oysters. Put y* table-spoon butter in pan; when it bubbles add oysters, salt, red pepper, Worcestershire sauce, tomato catsup, green pepper chopped. A Carson City, Nevada.140 SHELL FISH. Shell Oysters. To Feed.—Wash them and lay round side down in a jar, tub, or pan, and sprinkle oatmeal or cornmeal, with a little salt, over them, and cover them with salted water. Do this once a day, and they will soon get fat. To Stew.—Open them, taking care to save the liquor, which should be strained, and wash the oysters from the grit. For every dozen oysters add their liquor and i pt. water, with a few cracker crumbs and seasoning. Bring to a boil, and add a little sweet cream. To Roast.—Place the oysters, unopened, on a broiler, and roast about 8 minutes. To Scallop.—Put a layer of oysters on'the bottom of a pan, then a layer of bread or cracker crumbs, with seasoning, a little butter, and the liquor from the oysters. Add another layer of oysters, with seasoning as before; also a little milk or water. Cover with cracker crumbs, and bake in the oven to a nice brown. To Fry.—Wash the oysters and lay on a cloth to absorb the moisture. Beat up i or 2 eggs and dip the oysters into the beaten egg and then roll in bread or cracker crumbs, and fry a nice brown in butter. Creamed Oysters. One pt. oysters, Yz pt. cream, 1 tea-spoon butter, 1 tablespoon flour. Put the oysters in colander and pour over them cold water. When thoroughly drained, put on the stove in the cream, boil 2 minutes, then add creamed butter and flour, and season with salt and pepper. Creamed Oysters. Alternate Lady Manager World’s Fair, Evanston, Wyoming. Take plump large oysters and place several on thin slices of nice buttered toast. Pour over the slices a white cream sauce and serve very hot on individual platter, or scallop shells. Alternate Lady Manager World’s Fair, Cairo, Illinois. Scalloped Oysters. Crush and roll several handfuls of Boston or other friable crackers. Put a layer in the bottom of a buttered pudding dish. Wet this with a mixture of the oyster liquor andSHELL FISH. 141 milk, slightly warmed. Next have a layer of oysters, sprinkle with salt and pepper, and lay small bits of butter upon them, then another layer of moistend crumbs and so on until the dish is full. Let the top layer be of crumbs, thicker than the rest, and beat an egg into the milk you pour over them. Stick bits of butter thickly over it, cover the dish, set it in the oven, bake half an hour; if the dish is large, remove the cover and brown by setting it upon the upper grating of oven. ^ Chicago, 111. Oyster Toast. Scald a quart of oysters in their own liquor, take them out and pound or chop them to a paste; add a little cream or fresh butter and some pepper and salt. Get ready some thin slices of toast moistened with warm or boiling water and spread with fresh butter; then spread over the butter the oyster paste. Put a thin slice of fresh cut lemon on each piece and lay parsley on the platter. Serve this very hot and at once. It is a nice little dish for luncheon or late supper.—From la Cuisine Creole. Alternate Lady Manager World’s Fair, Louisville, Kentucky. Oyster Croquette Chop the oysters and measure in a bowl. Take equal quantity of mashed potatoes, add as much butter as you like, pepper and salt to taste, moisten with a little cream, make in rolls or cakes, dip in beaten whites of egg, cracker dust and fry in lard or butter. Alternate Lady Manager World’s Fair, Albuquerque, New Mexico. Oyster Croquettes. Put 2 cups of cream or milk in a sauce-pan over the fire nd when it boils add a lump of butter the size of an egg in whih has been blended 2 heaping table-spoons of flour. Let it boil up thick, remove from the fire and when cool add to 1 qt. of oysters previously cooked slightly in their own water; when perfectly cold take a table-spoon of the mixture; mold it into desired shape and dip in beaten egg and then in stale bread crumbs, browned and powdered; dip in egg again and again in the bread crumbs, drop in boiling lard until a light brown Serve hot.—Governors Mansion, Atlanta, Georgia.142 SHELL FISH. Oyster Patties. Pastry.—One pt. flour, 1 tea-spoon baking powder, teaspoon salt, mixed together thoroughly dry. One-half pt. butter and cottolene (or lard) sufficiently warm to mix lightly with the above measure of flour and add 1 small cup ice water. Roll the paste and spread with butter, fold over and repeat this 3 or 4 times, then roll thin and cut with largest size biscuit cutter, then cut small rim and put around as for tarts, bake in quick oven. Oyster Patties Filling, White Sauce.—Melt 2 table-spoons butter, stir into this 2^ table-spoons flour; then add A teaspoon celery salt, % tea-spoon salt, a little cayenne pepper and a little black pepper. Pour into this mixture a pint of boiling milk and stir constantly until thoroughly cooked, then add a table-spoon lemon juice. Cook 1 pt. oysters in their own liquor, strain, and stir them into the white sauce. Fill the patties and serve hot in hot plates. Alternate Lady Manager World’s Fair, Hanover, Maine, Oysters in Jackets. This is a nice breakfast dish. One pt. nice large oysters and a nice piece of bacon cut in very thin slices. Take 1 slice, place an oyster on the slice, fold the other half over and pin the oyster in by running a wooden toothpick through. Put in a spider and fry without seasoning. When done send to the table hot. Do not remove the picks. This is delicious with buckwheat cakes.—Miss-------, Alternate Lady Manager World's Fair, Lakeport, New Hampshire. Pigs in a Blanket. Take 1 pt. oysters—larger ones for frying. Slice as thin as possible some breakfast bacon. Dip each oyster into egg and bread crumbs and wrap each oyster in a slice of the bacon confined with a splint of wood; a toothpick serves the purpose finely; then drop in boiling lard. Serve hot with toothpick remaining in it.----------, Governors Man- sion, Atlanta, Georgia. Minced Oysters. About 3 doz. oysters will fill 1 doz. shells. Chop oysters thoroughly. Mince an onion very fine and add to the oysters; also add cayenne pepper, salt, a little nutmeg, % tea-spoon lemon juice, the raw yolks of 2 eggs, the hard boiled yolks of 2 eggs, and a large table-spoon butter; useSHELL FISH. 143 as much toasted bread crumbs as oysters. Put all on the fire and cook a little, then fill the shells, after which sprinkle with bread crumbs, and bake about ^ hour. Alternate Lady Manager Worlds Fair, Knoxville, Tennessee. Oyster Dressing. One quart oysters. Drain liquor off and heat boiling hot. Drop oysters in for i minute, skim out and set the liquor on stove to keep it hot. Cut the oysters into halves. Heat i pt. cream or rick milk, let come to a boil. Cream i table-spoon butter and i of flour, add to milk. When thick add salt and white pepper; then add liquor boiling hot. Just before taking up, add the oysters. Very nice to serve with turkey. Topeka, Kansas. Oyster Sauce. Separate oysters from the liquor; thicken the boiling liquor with flour mixed smoothly with cream; add salt and pepper; add pint of oysters to each pint of liquid; let them scald and add half cup butter. Serve immediately with poultry. Lady Manager World’s Fair, Des Moines, Iowa. Clam Bisque. One pt. long clams; have your dealer send plenty of liquor with them. Boil in liquor with i pt. water, and 4 pepper corns and a bit of mace for yi hour; then add 1 pt. hot milk, first straining the broth, a large piece of butter and salt to taste; add one good tea-spoon corn starch, dissolved in cold milk. Boil up thoroughly and serve at once. Lady Manager World’s Fair, New York City.144 SHELL FISH. Clam Chowder. Boil 3 small potatoes and 2 onions, cut fine. When soft, add 2 spoons butter. Season and add the juice of the clams. Beat t egg and add to the mixture. Put in 1 qt. canned clams, chopped or not, as you please. Cook for three minutes, and serve in bowls. Clam Chowder. One half peck clams. Wash them clean to remove the sand, have a very little water boiling in a kettle over a hot fire, put in the clams, let boil about ten or fifteen minutes, or until they open. Skim out into a pan, save the water they were boiled in. When cool, open with a knife. To make the chowder, have about 1 doz. good-sized potatoes pared and sliced thin, 3 or 4 onions prepared the same, and a good pint of cracker crumbs. A porcelain-lined kettle is best to make it in. Put in about 1 cup butter, then a layer of potatoes, a little of the onion, a layer of clams, also of crackers, a little seasoning, and so on until the ingredients are all used. Add the water the clams were boiled in, and if that does not cover the chowder, add boiling water. Let cook over a gentle fire about ^ hour. If it seems to be sticking on, stir, but otherwise do not stir until done Fried Clams. Beat 3 eggs thoroughly, add flour for a thin batter, with the liquor of the clams, and beat smooth. Season to taste. Dip each clam in the batter, and fry in hot butter or oil. To Cook Terrapins, Maryland Style. After bleeding them at least an hour; put them into warm water; a young one will boil tender in half an hour. Be careful not to cut off the heads, as it will make them watery. The terrapin is done when the shell comes off easily. Be careful in picking them not to break the gall, as that will make the whole meat bitter, and do not waste the liquor. To 3 terrapins put % lbs. butter and a little salt. For those who like it, wine is added to the taste, and sometimes the gravy or liquor is thickened a very little, with browned flour mixed with the butter. No other seasoning is ever used. The liver and fat are of course cut up with the meat, and the small boxes are also left in. Be careful not to break the eggs. Lady Manager World’s Fair, Baltimore, Md.SHELL FISH. HS Terrapin. Take 2 “counts” and boil in the shell, after allowing them to cool, remove the shell, take out the bladder, and cut the terrapin in 2 good sized pieces; put in a chafing dish, and add a small cup of rich cream, pound butter, and a couple of wine glasses full of best sherry or madeira wine. Lady Manager World’s Fair, Charleston, South Carolina. White Stew of Terrapin. Cut off the heads, and throw into cold water for about an hour to draw out the blood, scald them to loosen the skin and nails. Cover with water, and boil with part of an onion chopped fine, a sprig of parsley and thyme. When thoroughly done remove all the meat from the shell, chop fine and return to the pot. Rub to a cream yi lb. butter, 1 table-spoon flour, with a small quantity of the stock, and stir in gradually, adding salt and red pepper to taste. Just before serving, put in ^ pt. cream and 1 wine glass of wine to each terrapin. Slice 1 lemon and 4 hard boiled eggs into the tureen, pour the stew over them and serve Alternate Lady Manager World’s Fair, Savannah, Ga. To Choose Lobsters. These are chosen more by weight than size, the heaviest are best; a good small-sized one will not unfrequently be found to weigh as heavily as one much larger. If fresh, a lobster will be lively and the claws have a strong motion when the eyes are pressed with the finger. The male, is best for boiling; the flesh is firmer, and the shell a brighter red; it may readily be distinguished from the female; the tail is narrower, and the two uppermost fins within the tail are stiff and hard. Those of the hen lobster are not so, and the tail is broader. Hen lobsters are preferred for sauce or salad, on account of their coral. The head and small claws are never used. Boiled Lobster. These crustaceans are usually sold ready-boiled. When served, crack the claws and cut open the body, lay neatly on a napkin-covered dish, and garnish with a few sprigs of parsley. Lobster so served is usually eaten cold.146 SHELL FISH. Lobster Cream. For the above white sauce, take the meat of 4 small lobsters, chop fine and pour into the sauce in a deep dish and brown in a quick oven. Serve hot. Alternate Lady Manager World’s Fair, Hanover, Maine. Lobster Rissoles. Take the meat of a boiled lobster or use canned lobster. Mince it fine, and mix with it the coral pohnded smooth and the yolks of hard boiled eggs pounded also. Season with pepper, salt, and mace. Make a rather stiff batter of beaten egg, milk, and flour, and then stir in the lobster meat till it is stiff enough to make into oval or pear-shaped balls about the size of a plum.’ Fry them in salad oil and serve either warm or cold. Lobster Croquettes. One pt. chopped lobsters, good pt. rolled crackers, 1 table-spoon butter, 10 of milk, salt and pepper to taste. This quantity is enough for 12 persons; only 5 minutes allowed for cooking. Alternate Lady Manager World’s Fair, Moscow, Idaho. Curried Lobster. Pick out the meat of two red lobsters from the shells into a shallow sauce-pan, in the bottom of which has been placed a thin slice of tasty ham, with a little cayenne pepper and a teaspoon salt. Mix up y cup of white soup and y, cup of cream and pour over the meat. Put it on the fire and let it simmer about an hour, when you will add a dessert-spoon of curry, and another of flour rubbed smooth in a little of the liquor taken out of the pot; in 3 minutes the curry will be ready to dish. Some add a dash of lemon to this curry (I don’t), and the cream can be dispensed with if necessary. Put a rim of well-boiled rice round the dish if you like, or serve the rice separately. Shrimp Salad. One can shrimps, 3 small bunches celery; mix shrimps and celery just before putting over dressing, stir in y* pt. whipped cream.SHELL FISH. 147 For Dressing. One well beaten egg, 1 tea-spoon salt, 1 of mixed mustard; add melted butter a drop at a time, until the thickness of cream—should be the thickness of cream after being cooked add pepper to taste. fort Alternate Lady Manager World’s Fair, Watertown, South Dakota. Stewed Shrimp. Take the yolk of 1 hard boiled egg to every 2 qts. of shrimp, mash up with a table-spoon butter, and a tablespoon flour. Add a cup of milk and season to suit your taste. A little mace and black pepper are nice. Let this get thoroughly heated, then add the shrimps, let all get hot, and serve. Lady Manager - World’s Fair, Savannah, Georgia- Crab Pie. Parboil 12 large crabs, and pick them, slice as thin as possible some stale bread, butter well and lay them in a little milk. Put a layer of this bread at the bottom of the baking dish, then a layer of crab, sprinkle with salt, cayenne, and a slice of lemon cut very thin and in small pieces, cover this with bits of nice fresh butter, then commence with bread again and repeat the whole; put a layer of bread on top, bake for % hour. Shrimp may be used instead of crab. For 1 doz. crabs use Y lb. butter. Sewanee, Tennessee. Soft Shell Crabs. These should be cooked as soon as possible after being caught, as their flavor rapidly deteriorates after being exposed to the air. Select crabs as lively as possible; remove the feathery substance under the pointed sides of the shells, rinse them in cold water; drain, season with salt and pepper, dredge them in flour and fry in hot fat. Ijflr __ vj XiT /Lady Manager World’s Fair, lrW A// f / Oklahoma City, Oklahoma,148 bleats. ¿HERE are a few general hints in the matter of «ooking meats, which cannot fail to be of use to the young housekeeper, as they are gathered from years of experience and observation. In making soups, put cold water on the soup bone. In heating, the juices escape into the water. But where you wish to preserve the juices in the meat, put it in hot water t<\ boil, and keep the water boiling continually until done. When more water is needed, replenish with boiling water. When the scum first rises, skim it off, or it will boil into the meat and discolor it. Boil gently, and allow twenty minutes to a pound for fresh meat. Salt meat requires more time. Salt meat should be plunged into cold water to boil. It will then freshen while cooking. In roasting meats have a good fire, and allow about twenty to twenty-five minutes per pound. If meat is tough, it should be cooked longer with a slower fire. A Nice Beef Stew. Take the lean of the top of the round, or of the ribs, and cut into cubes about 2 inches square, cover the meat with a coating of flour and season with pepper and salt. Slice 1 or 2 small onions and fry in the kettle in which you make your stew, with some beef fat or drippings until quite brown, then put in the meat, cover closely and place on back of stove and cook for 6 or 7 hours slowly. When ready to serve, if gravy is not thick enough, add a little flour into which a small piece of butter has been blended. Boil some carrots cut in slices lengthwise and serve with this dish, also bakedMEATS. I49 potatoes—Irish or sweet—and served in their jackets. A comfortable family dinner for a cold or rainy day. Becare-ful to keep your stew pan covered and cook slowly. Lady Manager World’s Fair, San Francisco, California, Meat Pie. Take pieces of cold meat chopped or cut fine; take a baking dish, spread the bottom with cold sliced potatoes, then put in a layer of the meat; season with salt, pepper, butter or gravy left over from roast; then a layer of potatoes and so on. _ Pour in part of a cup of boiling water; then cover with pie crust and bake. Alternate Lady Manager World’s Fair, Editor Chaperone Magazine, St. Louis, Missouri. Spiced Beef. Take a piece of lean beef, boil until the bone will drop out. Replace in a sufficient quantity of the liquor to cover it, add salt, pepper, allspice, cloves, cinnamon, y> tea-spoon of each. Let it remain until thoroughly impregnated. Press in a tin; what liquor remains will form a jelly over and through the meat. Have the weights just sufficient to keep the pieces of meat together. Lady Manager World’s Fair, Hauser Junction, Idaho. Meat Souffle. Make 1 cup of cream sauce, season it with chopped parsley. Stir into the sauce 1 cup chopped meat. When hot add the beaten yolks of 2 eggs, cook 1 minute and put away to cool. When cold stir in the whites beaten stiff. Bake in a buttered dish about 20 minutes; serve immediately. If wanted for breakfast you can get all ready the night before, except to beat up the whites of the eggs to stir in the last thing before baking. Serve in the dish in which it is baked. Cream sauce for above.—One table-spoon of butter melted, not browned; stir into it 1 tea-spoon flour; when smooth pour in gradually 1 cup milk and let it come to a boil, season with salt and pepper. Chicken or veal makes this dish nicer, though other kinds of meat may be used. Lady Manager • World’s Fair, Savannah, Georgia,MEATS. 150 To Make Tough Meat Tender, for 5 or 6 lbs. Put the meat into an earthen bowl with enough cold water and vinegar, equally mixed, to half cover it; add plenty of pepper to keep off the flies, a carrot, a turnip, and a small onion sliced, a stalk of celery, a root of parsley, a blade of mace, ten cloves, an inch of cinnamon, and a few bits of lemon peel. Turn the meat several times daily in the pickle, for a week, and then cook like beef a la mode, first browning it with half a cup of flour, then add the pickle and enough boiling water to make a good gravy; season it palatably, and simmer the meat in it for about three hours, keeping it covered; strain the scraps of vegetable from the gravy before serving both hot, with plain potatoes, or any preferred vegetable. Founder American Cooking Schools, New York. Broiled Beefsteak. Put a gridiron over the hot coals. A steel gridiron with slender bars is to be preferred, as the broad bars seem to fry the steak. Have a platter with a little melted butter on it. When the steak is done on one side lay it on the platter, the cooked side down, for half a minute; then broil the other side and serve it in the same manner. Sift a little seasoning on it, butter lightly; place in the oven for an .instant, and serve at once on hot plates. Fried Beefsteaks. Cut some of the fat from the steak, and put it in a frying pan and set it over the fire; if the steaks are not very tender, beat them with a rolling pin, and when the fat is boiling hot, put the steak evenly in, cover the pan and let it fry briskly until one side is done, sprinkle a little pepper and salt over, and turn the other; let it be rare or well done as may be liked; take the steak on a hot dish, add a wineglass or less of boiling water or catsup to the gravy; let it boil up once, and pour it in the dish with the steak. Fried Steak. Take off fat from meat and put it into the skillet to fry, pound the steak, take fat out of skillet and put in the steak,MEATS. I5I turn several times until it is done. Take out on platter, season, cover and put where it will keep warm while gravy is being made. Put table-spoon flour into the skillet, stir till brown and free from lumps, add yi pint milk, stir well and season. Fry tender beefsteak, then slice some onions and fry in butter a nice brown and put them on top of the steak, and serve very hot. Boil as above, then pour over the steak tomatoes that have been boiled tender and seasoned. Take some fine tender steaks, beat them a little, season with a salt-spoon of pepper and a tea-spoon of salt to 2 Ebs. of steak; put bits of butter, the size of a hickory nut, over the whole surface, dredge a tea-spoon of flour over, then roll it up and cut in pieces 2 inches long; put a rich pie paste around the sides and bottom of a tin basin; put in the pieces of steak, nearly fill the basin with water, add a piece of butter the size of a large egg, cut small, dredge in a teaspoon of flour, add a little pepper and salt, lay skewers across the basin, roll a top crust to half an inch thick, cut a slice in the center; dip your fingers in flour and neatly pinch the top and side crusts together all around the edge. Bake one hour in a quick oven. The sirloin and rib pieces are best for roasting. Season, dredge lightly with flour, and place in the oven. Baste frequently. For rare beef, a quarter of an hour to the pound is the rule, but the quality of the meat should determine the time. Thicken the drippings with browned flour, add a little Worcestershire sauce, if you like it. Serve in a gravy-dish. Some prefer the red juice from the meat, as it is carved. An onion sliced and put on top of a roast while cooking, gives a nice flavor. Remove the onion before serving. Gravy. Beefsteak and Onions. Beefsteak with Tomatoes. Beefsteak Pie. Roast Beef. Auburn, New York.152 MEATS. Roast Beef with Yorkshire Pudding. Roast the beef upon a grate laid across a dripping-pan. Forty minutes before it is done, pour the pudding into the pan below, first having strained out the fat. Finish roasting the beef, which will drip on the pudding, The pudding will be done as soon as the beef. (Allow fifteen minutes to the pound if you like it rare, twenty, if well done.) Cut the pudding into squares. Dish the meat, and lay the squares of pudding around it. Yorkshire Pudding. Mix 4 table-spoons flour with i pt. milk, 3 eggs, yolks and whites beaten separately, and a little salt. Make the batter thin. Bake in a shallow tin pan xo minutes, then put under the grate where the beef is roasting. Leave the pudding in the oven a few minutes after the beef is taken up. Before serving, pour off the fat from the top. Beef Stew. Cut any kind of beef, the plate to be preferred, in small pieces. Boil slowly in just water enough to cover it. When half done, add a little raw potato sliced fine, a few onions, and season to taste. Stew down till the liquor is a rich gravy. About two hours will be sufficient. Scalloped Beef. Take cold corned or roast beef, cut off all the sinew and fat, and cut into small pieces not more than half an inch square. Line the bottom of a pudding dish with a crust made of sea-foam crackers crumbled fine and moistened with milk; then cover with a layer of meat. Season with pepper and salt and sprinkle with bits of butter. Alternate the layers and cover with a crust of crackers moistened with milk. Before putting on the upper crust add a cupful of nice gravy or of milk and hot water with a small lump of butter; cover with a plate or pie-tin and bake 45 minutes. Remove the cover and brown nicely.—G. C. Beef Loaf. Take pounds of beef chopped very fine; round steak is best, 2 well beaten eggs, 6 small crackers rolled fine, 1 cup sweet milk, a piece of butter sizeof an egg, salt, pepper and sage to taste. Mix well, press into a bread tin, cover with a tin and bake 2^ hours, occasionally basting with butter and hot water. Alternate Lady Manager World’s Fair, Franklin Falls, New Hampshire.MEATS* •53 Beef Pie. Line a pan with rich pastry. Cut up best pieces of cold meat and stew for i hour, adding salt, pepper, butter, and a little onion. Put beef in pastry with alternate layers of hard boiled eggs and scraps of stale bread with a little celery seed. Pour over the mixture the gravy, add top crust and bake in moderate oven. Tomatoes maybe added if desired. Sewanee, Tennessee. Spiced Round of Beef. Take 20 lbs. beef round cut next to soup bone, i pt. coarse salt, i ft), brown sugar, i table-spoon allspice, i table-spoon whole black pepper, same of whole cloves and stick cinnamon, 2 nutmegs, 2 ozs. saltpetre. Crush all together with rolling-pin, and rub thoroughly in the beef, put the meat in small tub and turn every day for 20 days in cold weather, and 10 days in warm weather. Then boil in tight-covered vessel for 4 hours, adding Y. ft), butter when put in to stew. Keep in its liquor in closely-covered vessel. To be eaten cold. Alternate Lady Manager World’s Fair, Mineral Point, Wisconsin. Beef Heart. Wash it well, and stuff as you would chicken. Roast or bake it, and serve with rich gravy and currant jelly. It requires about an hour to roast it. Beef Tongue. Boil slowly for about two hours, or until tender; then put into cold water and peel the skin off. When cold, slice for breakfast or supper. It is nice pickled. Beef Sausage. To every pound of lean beef allow 1 ft), suet. Chop very fine, and season to taste. Smothered Beef. Take round steak, cut about 1 inch thick. Lay in a dripping-pan, and sprinkle thick with cracker crumbs, put bits of butter all over it, seasoning to suit the taste, moisten with hot water, and set in a hot oven, and bake an hour. This is delicious.154 MEATS. Beef Omelet. Chop 3 lbs. of raw beef. Mix with 4 eggs, well beaten, 1 cup rolled cracker crumbs, a little butter, seasoning, and some herbs. Make the mixture into loaves, roll in cracker crumbs, bake for an hour. Slice when cold, and serve for supper or breakfast. Beef Heart Baked or Roasted. Cut a beef heart in two, take out the strings from the inside; wash it with warm water, rub the inside with pepper and salt, and fill it with a stuffing made of bread and butter moistened with water, and seasoned with pepper and salt, and, if liked, a sprig of thyme made fine; put it together and tie a string around it, rub the outside with pepper and salt; stick bits of butter on, then dredge flour over, and set it on a trivet, or muffin rings, in a dripping pan; put a pint of water in to baste with, then roast it before a hot fire, or in a hot oven; turn it around and baste frequently. One hour will roast or bake it; when done, take it up, cut a lemon in thin slices, and'put it in the pan with a bit of butter; dredged in a tea-spoon of flour; let it brown; add a small teacup of boiling water, stir it smooth, and serve in a gravy tureen. Beef Kidney. Cut the kidney into thin slices, flour them, and fry to a nice brown. When done, make a gravy in the pan by pouring away the fat, putting in a small piece of butter, yh pt. of boiling water, pepper and salt, and a table-spoon of mushroom catsup. Let the gravy just boil up, pour over the kidney, and serve. Potted Beef. Two lbs. lean beef, 1 table-spoon water, % lb. butter, a seasoning to taste of salt, cayenne, pounded mace,and black pepper. Procure a nice piece of leanbeef, as possible free from gristle, skin, etc., and put it into a jar (if at hand, one with a lid) with 1 tea-spoon water. Cover it closely, and put the jar into a saucepan of boiling water, letting the water come within 2 inches of the top of the jar. Boil gently for 3^ hours, then take the beef, chop it very small with a chopping-knife, and pound it thorougly in a mortar. Mix with it by degrees all, or a portion of the gravy that will have run from it, and a little clarified butter; add the seasoning, put it in small pots for use, and cover with a little butter just warmedMRS. LAURA D. WORLEY, Lady Manager World’s Fair, Ellettsvllle, Indiana. ELLEN M. CHANDLER, Lady Manager World’s Fair, Pomfret, Vermont. MRS. M. R. KINDER, Lady Manager World's Fair, MRS. ALEX. THOMSON, Miltord, Delaware. Lady Manager World’s Fair, Mt. Savage, Maryland. MRS. THERESA J. COCHRAN, Alternate Lady Manager, World’s Fair. Groton, Vermont.MEATS. 157 and poured over. If much gravy is added to it, it will keep but a short time; on the contrary, if a large proportion of butter is used, it may be preserved for some time. Round of Beef Boiled. See that it is not too large, and that it is tightly bound all around. About 12 to 14 lbs. forms a convenient size, and a joint of that weight will require from 3 to hours to boil. Put on with cold water—as the liquor is valuable for making pea soup—and let it come slowly to a boil. Boil carefully but not rapidly, and skim frequently; as a rule, keep the lid of the pot well closed. The meat will be all the better if taken out once or twice in the process of cooking. Carrots and turnips may be boiled to serve with the round; they will, of course, cook in about % of the time necessary to boil the beef. To Corn Beef. To 100 lbs. of beef, 8 lbs. salt, 5 lbs. brown sugar, 5 pts. Orleans molasses, 2 oz. soda, 1 oz. salt-peter, enough water to cover the meat. Mix part of the salt and sugar together and rub each piece of meat and place in the barrel having covered the bottom with salt. When the meat is all in put the remainder of salt and sugar into the water. Dissolve the soda and salt-peter in hot water and pour over the meat. Keep under brine, let the pieces intended for drying remain for 3 weeks, then let it stand over night in fresh water, then hang and dry. Occasionally pour out the brine from over the corned beef, heat until boiling point is reached, skim, and when cool pour over the meat. I have kept meat nicely for months this way. World’s Fair Commissioner, EllettsYlUe, Indiana. Beef Salted or Corned Red to Keep for Years. Cut up % of beef. For each 100 lbs. take x/t peck of coarse salt, % lb. of salt-peter, the same weight of saleratus, and a quart of molasses, or 2 lbs. of coarse brown sugar. Mace, cloves and allspice may be added for spiced beef. Strew some of the salt in the bottom of a pickle-tub or barrel; then put in a layer of meat, strew this with salt, then add another layer of meat, and salt and meat alternately, until all is used. Let it remain 1 night. Dissolve the saleratus and salt-peter in a little warm water, and put it to the molasses or sugar; then put it over the meat, add water158 MEATS. enough to cover the meat, lay a board on it to keep it under the brine. The meat is fit for use after io days. This receipt is for winter beef. Rather more salt may be used in warm weather. Towards spring take the brine from the meat, make it boiling hot, skim it clear, and when it is cooled, return it to the meat. Beef tongues and smoking pieces are fine pickled in this brine. Beef liver put in this brine for io days and then wiped dry and smoked, is very fine. Cut it in slices, and fry or broil it. The brisket of beef, after being corned, may be smoked, and is very fine for boiling. Lean pieces of beef, cut properly from the hind quarter, are the proper pieces for being smoked. There may be some fine pieces cut from the fore-quarter. A Nice Way to Serve Cold Beef. Cut cold roast beef in slices, put gravy enough to cover them, and a wine glass of catsup or wine, or a lemon sliced thin; if you have not gravy, put hot water and a good bit of butter, with a tea-spoon or more of browned flour; put it in a closely covered stew-pan, and let it simmer gently for hour. If you choose, when the meat is down, cut a leek in thin slices, and chop a bunch of parsley small, and add it; serve boiled or mashed potatoes with it. This is equal to beef-a-la-mode. Or, cold beef may be served cut in neat slices, garnished with sprigs of parsley, and made mustard, and tomato catsup in the caster; serve mashed, if not new potatoes, with it, and ripe fruit, or pie, or both, for dessert, for a small family dinner. Stewed Beef Tongue. Take a tongue that has been boiled and cut into thick slices, and stew in a rich brown gravy. An Economical Pot-pie Dinner. Take x pound round steak, cut into small squares and stew until very tender, adding a piece of butter about the size of an egg. Have about 3 pints of broth and thicken it with flour into a gravy; then add some nice hot baking powder biscuit and serve on a platter. Battle Creek, Mich,MEATS. *59 Meat Loaf. Three pounds of chopped beaf or veal, i pt. milk, 2 eggs, 5 crackers rolled, salt, pepper and sage to taste. Bake 3 hours in moderate oven. Alternate Lady Manager World’» Fair, Guthrie, Oklahoma. Tongue on Toast. Mince a cold boiled tongue fine, add the yolk of 1 egg and a little cream. Bring all to a boil, and spread thickly on some slices of nice buttered toast. Serve at once. Meat Balls. Chop the meat as fine as for sausage, then mix in some bread crumbs, 1 egg, and seasoning. Make up into balls, wash with beaten egg, roll in bread crumbs, and fry. Make a gravy of meat stock, and flavor with catsup. Good hot or cold. Jellied Tongue or Chicken. Slice a boiled tongue. Dissolve 1 oz. gelatine in % pt. water, and add to it 1 yi pts. of the liquor in which veal has been boiled, and season. When this begins to cool and become like jelly, put some of it in the bottom of a tin or mold, then a layer of the sliced tongue, and so on till the dish is full. Set in a cool place to get firm, and when ready turn out of the mold and cut in slices with a sharp knife. Garnish with celery. If chicken is used, take out all the bones and proceed in the same manner. Braised Tongue with Jelly. Boil the tongue until tender, then place it in a stew-pan with 2 onions, a head of celery, 4 cloves, salt and pepper; cover it with the liquor it was boiled in; add to it a glass of brandy, a table-spoon of sugar, a blade of mace, a bunch of thyme and a bunch of parsley. Let it simmer gently for 2 hours. Take out the tongue, strain the liquor it was boiled in and add to it a box of Cox’s gelatine, which has been soaked in a goblet of cold water, heat it and pour over the tongue. Serve cold. Alternate Lady Manage* World’s Fair, Louisville, Ky.i6o MEATS. Nice for Lunches. I save my odd bits of steak and other meats and chop them fine, then add i cracker rolled fine, i beaten egg, gravy if I have it, and enough milk to moisten, a little melted butter if the meat is not fat, salt and season to taste, and then press into a baking pan and bake about one hour. —Miss------—, Alternate Lady Manager, Worlds Fair, Lakeport, New Hampshire. Boston Tripe. One 3b. honey-comb tripe, i egg, 2 table-spoons milk, x table-spoon flour, tea-spoon salt, % salt-spoon pepper. Beat egg, add flour, salt, pepper, milk. If the tripe has not been soaked over night in cold water, pour boiling water upon it, let cool and dry with towel. Lay the smooth side of it into the batter, then place it in spider in hot pork fat. Cook slowly until a delicate brown. Dip the remainder of the batter onto the honey-comb side, turn and cook in same way. Put on platter smooth side down. Serve immediately. Alternate Lady Manager World’s Fair, Hartford, Connecticut. Fricaseed Tripe. Cut a pound of tripe in narrow strips, put a small cup of water or milk to it, add a bit of butter the size of an egg, dredge in a large teaspoon of flour, or work it with the butter; season with pepper and salt, let it simmer gently for half an hour, serve hot. A bunch of parsley cut small and put with it is an improvement. Broiled Tripe. Prepare tripe as for frying: lay it on a gridiron over a clear fire of coals, let it broil gently; when one side is a fine brown, turn the other side (it must be nearly done through before turning); take it up on a hot dish, butter it, and if liked, add a little catsup or vinegar to the gravy. To Fricassee Tongue. Cut a boiled tongue into thin slices and fry in butter. Then put the slices into a good gravy, with a few sweet herbs, mace, and other seasoning to taste. Stew for about an hour, then thicken the gravy with flour and butter and the yolks of 2 eggs.MEATS. 161 After the beef has been in brine io days or more wipe it dry, and hang it in a chimney where wood is burnt, or make a smothered fire of sawdust or chips, and keep it smoking for io days; then rub fine black pepper over every part, to keep the flies from it, and hang it in a dry, dark, cool place. After a week it is fit for use. A strong, coarse brown paper, folded around beef, and fastened with paste, keeps it nicely. Tongues are smoked in the same manner. Hang them by a string put through the root end. Spiced brine for smoked beef or tongues will be generally liked. For convenience make a pickle as mentioned for beef, keep it in the cellar, ready for pickling beef at any time. Beef may remain in 3 or 4 or more days. Boiled Corn Beef. If too salt for eating, put in cold water and boil slowly for several hours according to size of piece. If the meat does not need freshening it may be put into hot water at the start. To Boil Corned Beef. Put the beef in water enough to cover it, and let it heat slowly, and boil slowly and be careful to take off the grease. Many think it much improved by boiling potatoes, turnips, and cabbages with it. In this case the vegetables must be peeled and all the grease carefully skimmed as fast as it rises. Allow about 20 minutes of boiling for each pound of meat. Boiled Leg of Mutton. Cut off the shank-bone, trim the knuckle, and wash( the mutton; put it into a pot with salt and cover with boiling water. Allow it to boil a few minutes; skim the surface clean; draw your pot to the side of the fire and simmer until done. Time, from 2 to 2y2 hours. Do not try the leg with a fork to determine whether it is done or not; you will lose all the juices of the meat by so doing. Serve with drawn butter.—G. C. Roast Loin of Mutton. Loin of mutton, a little salt. Cut and trim off the superfluous fat, and see that the butcher joints the meat properly, as thereby much annoyance is saved to the carver, when it comes to table. Have ready a nice clear fire (it need not be a very wide, large one), put down the meat, dredge with flour, and baste well until it is done. Broiled Mutton Chops. Loin of mutton, pepper and salt, a small piece of butter. Cut the chops from a well-hung, tender loin of mutton,162 MEATS. remove a portion of the fat, and trim them into a nice shape; slightly beat and level them; place the gridiron over a bright, clear fire, rub the bars with a little fat, and lay on the chops. While broiling, frequently turn them, and in about 8 minutes they will be done. Season with pepper and salt, dish them on a very hot dish, rub a small piece of butter on each chop, and serve very hot and expeditiously. Mutton Chop Fried. Cut some fine mutton chops without much fat, rub over both sides with a mixture of salt and pepper, dip them in wheat flour or rolled crackers, and fry in hot lard or beef drippings; when both sides are a fine brown, take them on a hot dish, put a wine-glass of hot water in the pan, let it become hot, stir in a tea-spoon of browned flour, let it boil up at once, and serve in the pan with the meat. Roast Fore-Quarter of Lamb. Lamb, a little salt. To obtain the flavor of lamb in perfection it should not be long kept; time to cool is all that is required; and though the meat may be somewhat thready, the juices and flavor will be infinitely superior to that of lamb that has been killed two or three days. Make up the fire in good time, that it may be clear and brisk when the joint is put down. Place it at sufficient distance to prevent the fat from burning, and baste it constantly till the moment of serving. Lamb should be very thoroughly done without being dried up, and not the slightest appearance of red gravy should be visible, as in roast mutton: this rule is applicable to all young white meats. Serve with a little gravy made in the dripping-pan, the same as for other roasts, and send to table with it a tureen of mint sauce. Roast Mutton. A leg or saddle of io ibs. weight will require 2% or 3 hours’ roasting. Put into a pan with a little flour and water and salt. When nearly done, sprinkle flour over it. Baste well in its own drippings. Irish Stew. Stew some mutton-chops till they are half done, then add some onions sliced thin and some potatoes cut in halves and a carrot sliced fine. Just before dishing up add a little thickening. Minced Mutton or Beef Browned. Cut some lean meat from a leg of mutton. Chop it fine, season, add some chop'ped parsley or onion, and % S>. breadMEATS. 163 crumbs. Moisten with a little vinegar and, gravy put into a dish with a few bread crumbs on top, and a little butter in small lumps. Brown in the oven. Lambs’ Sweet-Breads. Two or three sweet-breads, ^ pint of veal stock, white pepper and salt to taste, a small bunch of green onions, 1 blade of pounded mace, thickening of butter and flour, 2 eggs, nearly % pint of cream, 1 tea-spoon of minced parsley, a very little grated nutmeg. Mode.—Soak the sweet-breads in lukewarm water, and put them into a saucepan with sufficient boiling water to cover them, and let them simmer for 10 minutes; then take them out and put them into cold water. Now lard them, lay them in a stewpan, add the stock, seasoning, onions, mace, and a thickening of butter and flour, and stew gently for % hour or 20 minutes. Beat up the egg with the cream, to which add the minced parsley and very little grated nutmeg. Put this to the other ingredients; stir it well till quite hot, but do not let it boil after the cream is added, or it will curdle. Have ready some asparagus-tops, boiled, add these to the sweet-breads, and serve. Lamb Steak dipped in egg, and then in biscuit or breadcrumbs, and fried until it is brown, helps to make variety for the breakfast table. With baked sweet potatoes, good coffee, and buttered toast or corn muffins, one may begin the day with courage. To Roast Veal. Rinse the meat in cold water; if any part is bloody, wash it off; make a mixture of pepper and salt, allowing a large tea-spoon of salt and salt-spoon of pepper for each pound of meat; wipe the meat dry; then rub the seasoning into every part, shape it neatly, and fasten it with skewers, and put it on a spit, or set it on a trivet or muffin rings, in a pan; stick bits of butter over the whole upper surface; dredge a little flour over, put a pint of water in the pan to baste with, and roast it before the fire in a Dutch oven or reflector, or put it into a hot oven; baste it occasionally, turn it if necessary that every part may be done; if the water wastes add more, that the gravy may not burn; allow 15 minutes for each pound of meat; a piece weighing four or five pound will then require 1 hour, or an hour and a quarter Veal Chops. Cut veal chops about an inch thick; beat them flat with a rolling-pin, put them in a pan, pour boiling water over them,MEATS. 164 and set them over the fire for 5 minutes; then take them up and wipe them dry; mix a table-spoon of salt and a teaspoon of pepper for each pound of meat; rub each chop over with this, then dip them, first into beaten egg, then into rolled crackers as much as they will take up; then finish by frying in hot lard or beef dripping; or broil them. For the broil have some sweet butter on a steak dish; broil the chops until well done, over a bright clear fire of coals; (let them do gently that they may be well done,) then take them on to the butter, turn them carefully once or twice in it, and serve. Or dip the chops into a batter, made of 1 egg beaten with ^ a tea-cup of milk, and as much wheat flour as may be necessary. Or simply dip the chops without parboiling into wheat flour; make some lard or beef fat hot in a frying-pan; lay the chops in, and when one side is a fine delicate brown, turn the other. When all are done, take them up, put a very little hot water into the pan, then put it in the dish with the chops. Or make a flour gravy thus: After frying them as last directed, add a table-spoon more of fat to that in the pan, let it become boiling hot; make a thin batter, of a small tablespoon of wheat flour and cold water; add a little more salt and pepper to the gravy, then gradually stir in the batter; stir it until it is cooked and a nice brown; then put it over the meat, or in the dish with it; if it is thicker than is liked, add a little boiling water. Veal Cutlets. Two or 3 lbs. of veal cutlets, egg and bread-crumbs, 2 table-spoons minced savory herbs, salt and pepper to taste, a little grated nutmeg. Cut the cutlets about ^ of an inch in thickness, flatten them, and brush them over with the yolk of an egg; dip them into bread crumbs and minced herbs, season with pepper and salt and grated nutmeg, and fold each cutlet in a piece of buttered paper. Broil them, and send them to table with melted butter or a good gravy. Fillet of Veal. Stuff with dressing as for fowls, the dressing being placed in the hollow where the bone was taken out. Roast to a nice brown, and serve with brown gravy. Fillet of Veal Boiled. Tie it round with tape and put into a floured cloth. Plunge into cold water and boil for 2^ hours. Serve with oyster or egg sauce.MEATS. 165 Breast of Veal Forced. Take out all the gristle and bones, spread it over with force meat, then roll it up tight, and tie firmly with a tape. Stew till tender, which will be about 3 hours; then take off the cloth, dry, and glaze it. Cut in slices. Loin of Veal Roasted. Make a stuffing and lay it in the loin, then tie up. Put into the dripper with a little water. When nearly done, dredge with flour and baste with butter. Add a little more water, and make a nice brown gravy. Loin of Veal Boiled. Plunge a loin of veal into a kettle of cold water, boil slowly for about 2 hours. Remove the scum as it rises, and serve with parsley and melted butter. Veal Pot-Pie. Cut up some veal into small pieces and boil in 2 or 3 qts. of water till tender. Season while cooking. Take out the veal and make a soft biscuit dough with soda or baking powder. Add this dough to the liquor in spoonfuls and boil 10 or 15 minutes. The pieces of veal may be served in the same dish with the pot-pie. Beef or Veal Pie. Make a crust something like tea biscuit, only a little shorter. Line a deep pie-plate or dish with the crust. Take the cold pieces of meat left after baking or boiling, put in a layer of meat, sprinkle thick with cracker crumbs, add seasoning to taste, and a piece of butter the size of an egg. Add hot water enough to moisten the cracker well. Lay on the upper crust. Bake about an hour in a moderate oven. Serve with mashed potatoes, and it is also quite nice cold for lunch or supper. Pressed Veal. Boil 2 or 3 lbs. of veal till tender. Cut or pick it up into small pieces, and press into a mold or deep tin. Put ^ oz. of gelatine into the liquor it was boiled in, and pour this gravy over the meat. It will look and taste very nice. When cold it should be sliced with a sharp knife. Stuffed Fillet of Veal With Bacon. Take out the bone from the meat, and pin into a round with skewers. Bind securely with soft tapes. Fill the cavity left by the bone with a force-meat of crumbs, chopped pork, thyme, and parsley, seasoned with pepper, salt, nutmeg andMEATS. 166 a pinch of lemon-peel. Cover the top of the fillet with thin slices of cold cooked, fat bacon or salt pork, tying them in place with twines crossing the meat in all directions. Put into a pot with 2 cups of boiling water, and cook slowly and steadily 2 hours. Then take from the pot and put into a dripping-pan. Undo the strings and tapes. Brush the "meat all over with raw egg, sift rolled cracker thickly over it, and set in the oven for hour, basting often with gravy from the pot. When it is well browned, lay upon a hot dish with the pork about it. Strain and thicken the gravy, and serve in a boat. _ If your fillet be large, cook twice as long in the pot. The time given above is for one weighing 5 lbs. Sweet-breads, Larded and Baked. When the sweet-breads have been cleaned, draw through each 4 very thin pieces of pork about the size of a match, drop them into cold water for 5 or 10 minutes, then into hot water and boil 20 minutes. Take out, spread with butter, dredge with salt, pepper and flour and bake 20 minutes in a quick oven. Serve with green peas, well drained, seasoned with salt and butter, and heaped in the center of the dish. Lay the sweet-breads around the peas and pour a cream sauce around the edge of the dish. Garnish with parsley. ' X Sweet-breads. Lady Manager World’s Fair, Charleston, South Carolina. Three sweet-breads, egg, and bread crumbs, oiled butter, 3 slices of toast, brown gravy. Choose large white sweetbreads; put them into warm water to draw out the blood, and to improve their color; let them remain for rather more than 1 hour; then put them into boiling water, and allow them to simmer for about 10 minutes, which renders them firm. Take them up, drain them, brush over the egg, sprinkle with bread crumbs; dip them in egg again, and then into more bread crumbs. Drop on them a little oiled butter, and put the sweet-breads into a moderately heated oven, and let them bake for nearly 3 quarters of an hour. Make 3 pieces of toast; place the sweet-breads on the toast, and pour round, but not over them, a good brown gravy.MEATS. 167 Calf’s Liver Fried. Cut in thin slices, scald, drain, roll in cracker crumbs, and fry in hot butter. Add some water and seasoning and make a nice gravy. Stewed Liver. Boil till nearly done, chop fine, stew till tender, season to taste. Serve on slices of toasted bread for breakfast. Baked Liver. Have a whole calve’s liver larded at butcher’s; in the bottom of a baking pan make a bed of vegetables finely chopped, consisting of cabbage, turnip and onion; in this put a bay leaf or 2 slices of salt pork, on top of all place the liver, add water enough to cover vegetables, place in the oven, let bake 1 hour slowly, then take out liver; add enough water to what is left in pan to make gravy, let come to boil on top of stove, then strain and pour over liver. Lady Manager World’s Fair, Minneapolis, Minn. Mince cold chicken, veal, or beef fine, add a little gravy and seasoning, also a little thyme or chopped onion, some bread crumbs, melted butter, and 1 or 2 eggs. Make into balls, flatten with the hand and fry in butter or oil. Veal Mince. Chop some cold veal fine, then put in a sauce-pan with a cup of milk or water. Season and add a little butter and thickening. Make some nice toast, and serve with the mince. Veal Stew. Take a nice piece or shoulder of veal. Fry in a kettle with a little butter; when brown, add water, boil slowly; when done tender, take out, thicken the gravy with flour, add butter or cream as with fricasseed chicken; pour over the veal. Quite as nice as chicken. Three lbs. of veal will make a dinner for 8 persons. Veal Cake (a Convenient Dish For a Picnic). A few slices of cold roast veal, a few slices of cold ham,MEATS. 168 2 hard boiled eggs, 2 table-spoons of minced parsley, a little pepper, good gravy, or stock. Cut off all the brown outside from the veal, and cut the eggs into slices. Procure a pretty mould, lay veal, ham, eggs, and parsley in layers, with a little pepper between each, and when the mould is full, get some strong stock, and fill up the shape. Bake for hour, and when cold, turn it out. Veal Pie. Cut a breast of veal small, and put in a stewpan, with hot water to cover it; add to it a table-spoon of salt, and set it over the fire; take off the scum as it rises; when the meat is tender, turn it into a dish to cool; take out all the small bones, butter a tin or earthen basin or pudding-pan, line it with a pie paste, lay some of the parboiled meat in to half fill it; put bits of butter the size of a hickory nut all over the meat; shake pepper over, dredge wheat flour over until it looks white; then fill it nearly to the top with some of the water in which the meat was boiled; roll a cover for the top of the crust, puff paste it, giving it 2 or 3 turns, and roll it to nearly half an inch thickness; cut a slit in the centre, and make several small incisions on either side of it; lay some skewers across the pie, put the crust on, trim the edges neatly with a knife; bake 1 hour in a quick oven. A breast of veal will make 2 2-qt. basin pies; lb of nice corned pork, cut in thin slices and parboiled with the meat, will make it very nice, and very little, if any butter, will be required for the pie; when pork is used, no other salt will be necessary. Boiled Calf’s Head (without the skin). Calf’s head, water, a little salt, 4 table-spoons melted butter, 1 table-spoon minced parsley, pepper and salt to taste, one table-spoon of lemon-juice. After the head has been thoroughly cleaned, and the brains removed, soak it in warm water to blanch it. Lay the brains also into warm water to soak, and let them remain for about an hour. Put the head into a stew-pan, with sufficient cold water to cover it, and when it boils, add a little salt; take off every particle of scum as it rises, and boil the head until perfectly tender. Boil the brains, chop them, and mix with them melted butter, minced parsley, pepper, salt, and lemon-juice in the above proportion. Take up the head, skin the tongue, and put it on a small dish with the brains round it. Have ready some parsley and butter, smother the head with it, and the remainder send to tableMEATS. 169 in a tureen. Bacon, ham, pickled pork, or a pig’s cheek are indispensable with calf’s head. The brains are sometimes chopped with hard-boiled eggs. Calf’s Head Cheese. Boil a calf’s head in water enough to cover it, until the meat leaves the bones, then take it with a skimmer into a wooden bowl or tray; take from it every particle of bone, chop it small, season with pepper and salt, a heaping table-spoon salt, and tea-spoon pepper will be sufficient; if liked, add table-spoon finely chopped sweet herbs; lay a cloth in a colander, put the minced meat into it, then fold the cloth closely over it, lay a plate over, and on it a gentle weight. When cold it may be sliced thin for supper or sandwiches. Spread each slice with made mustard. Sweet-Bread Croquettes. 1 doz. sweet-breads, 1 cup brains; cook sweet-breads until very nearly done—an hour probably—mash and let cool; cook brains in a little butter, when cool mix the two and season with salt, pepper, butter and cream, using pt. cream and 3 eggs; make into balls and roll in cracker crumbs and fry in deep grease. Indianapolis, Indiana. Sweet-Bread Tarts. Boil sweet-bread 20 minutes, then cut up in small bits and cook until done; season with salt, pepper, butter and cream, and when ready to fill tarts stir in a beaten egg, and eat warm. to* Indianapolis, Indiana. Scalloped Sweet-Breads. 1 doz. sweet-breads, 1 cup brains, 1¿4 pts. cream, 1 can mushrooms; cook sweet-breads until done, cook brains in a little butter. Mix sweet-breads, brains and mushrooms, season with salt, pepper and butter. Put alternate layers of the mixture, and cracker crumbs in baking dish, bake and serve as you would scalloped oysters. Indianapolis, Indiana.170 MEATS. Galantines. For Poultry, Lamb, Veal, Young Pig.—Cut a breast of veal 14 or 15 ins. long, and from 8 to 10 ins. wide. Remove bones and gristle to use for stock in which to boil the galantine. Make force-meat of 1 lb. veal, add a few thin slices cold boiled ham or tongue; chop all together until fine; season with salt, pepper, parsley, a very little nutmeg and lemon-peel and 1 small onion. Add to this yi lb. stale bread soaked in cold water and pressed dry in a napkin; mix all thoroughly. Spread a layer of force-meat on the breast of veal, a layer of salt pork sliced very thin, with an occasional slice of boiled ham or tongue, also very thin. Scatter over this a few blanched pistachis nuts, add another layer of force-meat; roll up the galantine, tie with cord, and sew a piece of thin muslin around it; put it in stock made from the bones, etc., add water to cover it, 2 or 3 small carrots, x small turnip, 6 celery stalks. Boil very slowly 4 hours, leave in the kettle till nearly cold, remove it, tighten the muslin, put a light weight on it, set in a cool place. Take fat from top of stock, strain and clarify stock, add juice of 1 lemon, boil to a stiff jelly. Remove muslin, lay galantine in a deep dish, pour this jelly over it. Serve in thin slices with the jelly. Garnish with parsley or culled cress. Oysters may be added to the force-meat, or laid in with the sliced ham, and the nuts may be omitted. Hartford, Connecticut. Chicken or Veal Curry. Skin a young chicken, cut up, and roll each piece in a mixture of 1 table-spoon flour and yh table-spoon curry powder. Slice 2 or 3 onions and fry in butter a light brown, then add the meat, and fry all together till it begins to turn brown. Now put all into a stew-pan and pour on just enough boiling water to cover it, and simmer gently 2 hours. Put slices of toast around the dish it is served in. Egged Veal Hash. Chop fine remnants of cold roast veal. Moisten with the gravy or water. When hot, break into it 3 or 4 eggs, according to the quantity of veal. When the eggs are cooked, stir into it a spoon of butter, and serve quickly. If to your taste, shake in a little parsley. Should you lack quantity, yi a cup of fine stale bread crumbs are no disadvantage.MEATS. 171 Boiled Calf’s Feet and Parsley and Butter. Two calf’s feet, 2 slices bacon, 2 oz. butter, 2 table-spoons lemon juice, salt and whole pepper to taste, 1 onion, a bunch of savory herbs, 4 cloves, 1 blade mace, water, parsley and butter. Procure 2 white calf’s feet; bone them as far as the first joint, and put them into warm water to soak for 2 hours. Then put the bacon, butter, lemon juice, onion, herbs, spices, and seasoning into a stew-pan; lay in the feet, and pour in just sufficient water to cover the whole. Stew gently for about 3 hours; take out the feet, dish them, and cover with parsley and butter. The liquor they were boiled in should be strained and put by in a clean basin for use; it will be found very good as an addition to gravies, etc., etc. Calf’s Liver and Bacon. Two or 3 lbs. of liver, bacon, pepper and salt to taste, a small piece of butter, flour, 2 table-spoons lemon juice, % pt. water. Cut the liver in thin slices, and cut as many slices of bacon as there are of liver; fry the bacon first, and put that on a hot dish before the fire. Fry the liver in the fat which comes from the bacon, after seasoning it with pepper and salt, and dredging over it a very little flour. Turn the liver occasionally to prevent its burning, and when done, lay it round the dish with a piece of bacon between each. Pour away the bacon fat, put in a small piece of butter, dredge in a little flour, add the lemon juice and water, give one boil, and pour it in the middle of the dish. Veal Loaf. Parboil 2 ft>s. lean veal, chop fine with l/£ ft>. salt pork or bacon; add 4 butter crackers, pounded; 2 eggs, well beaten; 2 tea-spoons salt, 1 tea-spoon pepper and x/s tea-spoon mace. Moisten with the meat liquor, mould into an oval loaf, and put into a shallow tin pan. Add a little of the water in which the meat was boiled. Bake till quite brown, basting often. Serve hot or cold, cut in slices. Lady Manager World’s Fair Ogden, Utah.172 MEATS. Veal Croquettes. One cup boiled rice, 1 cup finely chopped veal, 1 teaspoon salt, pepper, 2 table-spoon butter, yi cup milk, 1 egg. Put the milk on to boil, add the veal, rice and seasoning. When this boils, add the egg well-beaten, and stir 1 minute. After cooling, mold in shape of pears, sticking in a clove for the blossom end. Dip in beaten egg and bread crumbs and fry in boiling hot lard, using a wire basket. Topeka, Kansas. Curing Hams. Hang up the hams a week or ten days, the longer the tenderer and better, if kept perfectly sweet; mix for each good-sized ham, one tea-cup of salt, 1 table-spoon molasses, one ounce of saltpeter; lay the hams in a clean dry tub; heat the mixture and rub well into the hams, especially around the bones and recesses; repeat the process once or twice, or until all the mixture is used; then let the hams lie two or three days, when they must be put for three weeks in brine strong enough to bear an egg; then soak 8 hours in cold water; hang up to dry in the kitchen or other more convenient place for a week or more; smoke from 3 to 5 days, being careful not to heat the hams. Corn-cobs and apple-tree wood are good for smoking. The juices are better retained if smoked with the hock down. Tie up carefully in bags for the summer. Ham and Potatoes. Boil some potatoes, slice them quite thin, put them in a pan with a good-sized piece of butter and let them heat thoroughly but not fry. Boil 4 eggs very hard and chop them fine; chop fine about as much cold boiled ham as there is of potato; put all into a dish in layers with a little salt, parsley and chopped onion on each layer; pour over the whole 4 large cups cream, cover the top with bread crumbs, dot the bread crumbs with small bits of butter and bake a light brown. Lady Manager World’s Fair, Wilmington, Delaware. Nice Dish for Breakfast. One slice bread, moistened with sweet hot milk, 1 egg, 1 cup cold ham or beef chopped fine, season with salt andMRS. VIRGINIA T. SMITH, Alternate Lady Manager World’s Fair, Hartford, Connecticut. MRS. MINNA G. HOOKER, Alternate Lady Manager World’s Fair, Brattleboro, Vermont.MBS. HESTEB A. HANBACK, Lady Manager World’s Fair, Topeka, Kansas. MRS. WM. P. LYNDE, Lady Manager World’s Fair, Chippewa Falls, Wisconsin.MEATS. 175 pepper, mix all together, make into little pats, roll in flour and fry in butter. Mrs. B. E. Cole, Battle Creek, Michigan. To Roast a Leg of Pork. Take a sharp knife and score the skin across in narrow stripes (you may cross it again so as to form diamonds) and rub in some powdered sage. Raise the skin at the knuckle and put in a stuffing of minced onion and sage, bread crumbs, pepper, salt, and beaten yolk of egg. Fasten it down with a buttered string, or with skewers. You may make deep incisions in the meat of the large end of the leg, and stuff them also, pressing in the filling very hard. Rub a little sweet oil all over the skin with a brush or a goose feather, to make it crisp and of a handsome brown. A leg of pork will require from 3 to 4 hours to roast. Moisten it all the time by brushing it with sweet oil, or with fresh butter tied in a rag. To baste it with its own dripping will make the skin tough and hard. Skim the fat carefully from the gravy, which should be thickened with a little flour. A roast leg of pork should always be accompanied by apple sauce, and by mashed potatoes and mashed turnips. Pigs in Blanket. Choose fresh, large oysters, slice breakfast bacon very thin, roll each oyster in a slice of bacon and pin through with a hard wood toothpick. Do not use fat in frying, the bacon is sufficient. Serve immediately on a hot platter. Topeka, Kansas. Pick over carefully a qt. of beans and let them soak over night; in the morning wash and drain in another water, put on to boil in cold water with Y* a tea-spoon of soda; boil about 30 minutes (when done the skin of a bean will crack if taken out and blown upon), drain, and put in an earthen pot first a slice of pork and then the beans, with 2 or 3 table-spoons of molasses. When the beans are in the pot, put in the centre Y* or Y of a lb- of well-washed salt pork with the rind scored in slices or squares, and uppermost; season with pepper and salt if needed; cover all with hot water, and bake six hours or longer in a moderate oven, adding hot water as needed; they cannot be baked too long. Keep covered so that they will not burn on the top, but176 MEATS. remove cover an hour or 2 before serving, to brown the top and crisp the pork. Pork Sausages. Take such a proportion of fat and lean pork as you like, chop it quite fine, and for every ten pounds of meat take four ounces of fine salt, and one of fine pepper; dried sage, or lemon thyme, finely powdered, may be added if liked; a tea-spoon of sage, and the same of ground allspice and cloves, to each ten pounds of meat. Mix the seasoning through the meat, pack it down in stone pots, or put it in muslin bags; or fill the hog’s or ox’s guts, having first made them perfectly clean, thus: empty them, cut them in lengths, and lay them three or four days in salt and water, or weak lime water, turn them inside out once or twice, scrape them, then rinse them, and fill with the meat. If you do not use the skins or guts, make the sausage-meat up the size and shape of sausage, dip them in beaten egg, and then into wheat flour, or rolled crackers, or simply into wheat flour, and fry in hot lard. Turn them, that every side may be a fine color. Serve hot, with boiled potatoes or hominy; either taken from the gravy, or after they are fried, pour a little boiling water into the gravy in the pan, and pour it over them, or first dredge in a tea-spoon of wheat flour, stir it until it is smooth and brown, then add a little boiling water, let it boil up once, then put it in the dish with the sausage. Chopped onion and green parsley may be added to the sausage meat, when making ready to fry. Or sausage-meat may be tied in a muslin bag, and boiled, and served with vegetables; or let it become cold, and cut in slices. “Mississippi Sausage.’’ Eight Bbs. lean tenderloin, 6 tt>s. backbone fat, 4 tea-spoons black pepper, 2 tea-spoons salt, 1 tea-spoon cayenne pepper, 7 table-spoons sage. Mix well after grinding. Alternate Lady Manager World’s Fair, Holly Springs, Miss. Pork Chops, Steaks and Cutlets. Fry or stew pork chops, after taking off the rind or skin, the same as for veal. Cutlets and steaks are also fried, broiled, or stewed, the same as veal.MEATS. 177 Roast Pig. Thoroughly clean the pig, then rinse it in cold water, wipe it dry; then rub the inside with a mixture of salt and pepper, and if liked, a little pounded and sifted sage; make a stuffing thus: cut some wheat bread in slices y. in. thick, spread butter on to half its thickness, sprinkled with pepper and salt, and if liked, a little pounded sage and minced onion; pour enough hot water over the bread to make it moist or soft, then fill the body with it and sew it together, or tie a cord around it to keep the dressing in, then spit it; put a pint of water in the dipping-pan, put into it a table-spoon of salt, and a tea-spoon of pepper, let the fire be hotter at each end than in the middle, put the pig down at a little distance from the fire, baste it as it begins to roast, and gradually draw it nearer; continue to baste occasionally; turn it that it may be evenly cooked; when the eyes drop out it is done; or a better rule is to judge by the weight, 15 minutes for each pound of meat, if the fire is right. Have a bright clear fire, with a bed of coals at the bottom; first put the roast at a little distance, and gradually draw it nearer; when the pig is done stir up the fire, take a coarse cloth with a good bit of butter in it, and wet the pig all over with it, and when the crackling is crisp take it up; dredge a little flour into the gravy, let it boil up once, and having boiled the heart, liver, etc. tender, and chopped it fine, add it to the gravy, give it one boil, then serve. Pig’s Cheek Is smoked and boiled like ham with vegetables; boiled cabbage or fried parsnips may be served with it. Roast Spare-Rib. Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with turkey dressing, sew up tightly, place in dripping-pan with pint of water, baste frequently, turning over once so as to bake both sides equally until a rich brown. Pork Fritters. Have at hand a thick batter of Indian meal and flour; cut a few slices of pork and fry them in the frying-pan until the fat is fried out; cut a few more slices of the pork, dip them in the batter, and drop them in the bubbling fat, seasoning with salt and pepper; cook until light brown, and eat while hot.178 MEATS. Baked Ham. Cover your ham with cold water, and simmer gently just long enough to loosen the skin, so that it can be pulled off. This will probably be from 2 to 3 hours, according to the size of your ham. When skinned, put in a dripping pan in the oven, pour over it a tea-cup of vinegar and 1 of hot water, in which dissolve a tea-spoon English mustard, bake slowly, basting with the liquid, for two hours. Then cover the ham all over to the depth of 1 inch with coarse brown sugar, press it down firmly, and do not baste again until the sugar has formed a thick crust, which it will soon do in a very slow oven. Let it remain a full hour after covering with the sugar, until it becomes a rich golden brown. When done, drain from the liquor in the pan and put on a dish to cool. When it is cool, but not cold, press by turning another flat dish on top, with a weight over it. You will never want to eat ham cooked in any other way when you have tasted this, and the pressing makes it cut firmly for sandwiches or slicing. To Boil a Ham. Wash thoroughly with a cloth. Select a small size to boil, put it in a large quantity of cold water, and boil 20 minutes for each pound, allowing it to boil slowly; take off the rind while hot and put in the oven to brown half an hour; remove and trim. To Broil Ham. Cut some slices of ham quarter of an inch thick, lay them in hot water for half an hour, or give them a scalding in a pan over the fire; then take them up, and lay them on a gridiron over bright coals; when the outside is browned, turn the other; then take the slices on a hot dish, butter them freely, sprinkle pepper over and serve; or,' after scalding them, wipe them dry, dip each slice in beaten egg, and then into rolled crackers, and fry or broil. Fried Ham and Eggs (a Breakfast Dish). Cut the ham into slices and take care that they are of the same thickness in every part. Cut off the rind, and if the ham should be particularly hard and salt, it will be found an improvement to soak it for about ten minutes in hot water, and then dry it in a cloth. Put it into a cold frying-pan, set it over the fire, and turn the slices three or four times while they are cooking. When done, place them on a dish, which should be kept hot in front of theMEATS. 179 fire during the time the eggs are being poached; poach the eggs, slip them on to the slices of ham, and serve quickly. Ham Toast. Mince finely % of a pound of cooked ham with an anchovy boned and washed; add a little cayenne and pounded mace; beat up two eggs; mix with the mince, and add just sufficent milk to keep it moist; make it quite hot, and serve on small rounds of toast or fried bread. Head-Cheese. Having thoroughly cleaned a hog’s head or pig’s head, split it in two with a sharp knife, take out the eyes, take out the brains, cut off the ears, and pour scalding water ever them and the head, and scrape them clean. Cut off any part of the nose which may be discolored so as not to be scraped clean; then rinse all in cold water, and put it into a large kettle with hot (not boiling) water to cover it, and set the kettle (having covered it) over the fire; let it boil gently, taking off the scum as it rises; when boiled so that the bones leave the meat readily, take it from the water with a skimmer into a large wooden bowl or tray; take from it every particle of bone; chop the meat small and season to taste with salt and pepper, and if liked, a little chopped sage or thyme. Spread a clotn in a colander or sieve; set it in a deep dish, and put the meat in, then fold the cloth closely over it, lay a weight on which may press equally the whole surface (a sufficiently large plate will serve); let the weight be more or less heavy, according as you may wish the cheese to be fat or lean; a heavy weight by pressing out the fat will of course leave the cheese lean. When cold, take the weight off; take it from the colander or sieve, scrape off whatever fat may be found on the outside of the cloth, and keep the cheese in the cloth in a cool place, to be eaten sliced thin, with, or without mustard, and vinegar, or catsup. After the water is cold in which the head was boiled, take off the fat from it, and whatever may have drained from the sieve, or colander, and cloth; put it together in some clean water, give it one boil; then strain it through a cloth, and set it to become cold; then take off the cake of fat. It is fit for any use. Pig’s Feet Soused. Scald and scrape clean the feet; if the covering of the toes will not come off without, singe them in hot embers, untili8o MEATS. they are loose, then take them off. Many persons lay them in weak lime water to whiten them. Having scraped them clean and white, wash them and put them in a pot of hot (not boiling) water, with a little salt, and let them boil gently, until by turning a fork in the flesh it will easily break and the bones are loosened. Take off the scum as it rises. When done, take them from the hot water into cold vinegar enough to cover them, add to it % as much of the water in which they were boiled; add whole pepper and allspice, with cloves and mace if liked, put a cloth and a tight fitting cover over the pot or jar. Soused feet may be eaten cold from the vinegar, split in two from top to toe, or having split them, dip them in wheat flour and fry in hot lard, or broil and butter them. In either case, let them be nicely browned. To Make Lard. Take the leaf fat from the inside of a bacon hog, cut it small, and put it in an iron kettle, which must be perfectly free from any musty taste; set it over a steady, moderate fire, until nothing but scraps remain of the meat; the heat must be kept up, but gentle, that it may not burn the lard; spread a coarse cloth in a wire seive, and strain the liquid into tin basins which will hold 2 or 3 qts.; squeeze out all the fat from the scraps. When the lard in the pans is cold, press a piece of new muslin close upon it, trim it off at the edge of the pan, and keep it in a cold place. Or it may be kept in wooden kegs with close covers. Lard made with % as much beef suet as fat, is supposed by many persons to keep better. 345x690 ff. Electrical Building. $26,000.ame§ for j^[eat§. 181 articles of cookery require more care in making than sauces. Most of them should be stirred constantly, and those containing eggs should never boil. The thickest stew-pans should be used for making sauces, and wooden or silver spoons for stirring them. The Colonel’s Roast Beef Sauce. One small tea-cup vinegar, i tea-spoon sugar, 2 tea-spoons mixed mustard, 1 table-spoon tomato catsup, 1 table-spoon Worcestershire sauce, 1 tea-spoon salt, a little red pepper. Mix well. Lady Manager World’s Fair, Milwaukee, Wisconsin. Mayonaise Dressing. One tea-spoon salt, x tea-spoon dry mustard, % tea-spoon red pepper, yolks of 4 eggs, 3 table-spoons vinegar, 1 tablespoon lemon juice, 2 tea-cups olive oil. Topeka, Kansas. Mayonaise Dressing. Take 3 eggs, the yolks only, 1 cup best salad oil, juice of lemon, 4 table-spoons vinegar, a pinch of cayenne pepper, same of salt and ^ tea-spoon made mustard. Eggs, oil and vinegar should have been kept on ice for some hours before using. Squeeze a dozen drops of lemon juice upon the yolks and stir in with a fork until the mixture begins to thicken, then add the oil, drop by drop, stirring, not beating. When the dressing becomes very thick, thin gradually with lemon juice, then with vinegar, alternately, with the oil. In 15 minutes your mayonaise will be ready. Stir in last cayenne, mustard, and if you like, a little powered sugar.i82 SAUCES FOR MEATS. Chili Sauce. Nine large ripe tomatoes, i onion chopped fine, 4 hot peppers, 2 cups of vinegar, 1 table-spoon salt, 1 table-spoon sugar, 1 tea-spoon ginger, 1 tea-spoon cloves, 1 tea-spoon allspice, 1 tea-spoon cinnamon, 1 tea-spoon nutmeg. Boil one hour. Lady Manager World’s Fair, Milford, Delaware. Chili Sauce. Boil % bushel tomatoes till soft, with 3 or 4 red peppers. Press all through a sieve, add 1 pt. cider vinegar, pt. salt, 1 oz. whole cloves, 2 ozs. whole allspice, 1 dessert-spoon ground black pepper, 1 cup sugar. Boil all together 3 hours. If ground spices are preferred they may be used. Take the following ingredents: 8 qts. strained tomato juice, 6 table-spoons black pepper, the same quantity of salt, 4 table-spoons mustard, 1 table-spoon cloves, 1 qt. good vinegar, 1 cup brown sugar, 1 tea-spoon red pepper, and 1 grated nutmeg. This must be boiled slowly until it becomes thick. Lady Manager World’s Fair, Mooresville, Alabama. Cucumber Catsup. Pare cucumbers and cut them into pieces the size of a pear, lay in a bowl as follows: a layer of cucumbers, then a layer of salt, etc. Allow them to stand until following day; drain off water and season with celery seed, white and black mustard seed, unground black pepper and a little chopped onion. Fill bottles more than half full of the cucumbers, then fill them up with good vinegar.SAUCES FOR MEATS. 183 Currant Sauce. Five lbs. currants, 4 tt>s. sugar, 1 pt. vinegar, 4 tea-spoons cinnamon, 4 tea-spoons cloves. Boil 3 hours; nice for meats. Beat together tea-spoon of made mustard with the yolks of 2 raw eggs. Add slowly 1 tea-spoon salad-oil, stir constantly. Add 1 table-spoon vinegar, and a little pepper and salt; stir till it turns a light color. A good sauce for lettuce, lobster, fish, etc. Fifteen Sbs. ripe peeled tomatoes, 3 lbs. apples, 8 green peppers chopped fine, 1 cup chopped onion, 1 tea-cup white mustard seed, Y% tea-cup celery seed, x table-spoon each of ginger, cloves, cinnamon, allspice and red pepper; 1 pint sugar, 1 pint strong vinegar, 3 table-spoons salt, 2 tablespoons black pepper. Cook slowly 3 hours. Cut a large onion in' quarters and boil it in milk till tender; drain off the milk and pour it over grated bread crumbs; cover them up and let stand for about an hour, then put in a stew-pan with a piece of butter the size of an egg mixed with a little flour; boil up together, add a little cream, and serve. This sauce is excellent with roast shoulder of mutton. Pare, core, and slice some apples, stew till tender, and add a little butter and some brown sugar. Take Y? pt. boiling milk, stable-spoons butter, 1 table-spoon flour; stir together. Cut two heads of celery fine, boil five minutes; stir the celery into the prepared mixture, and boil ^ few minutes. Very nice for boiled fowl. Alternate Lady Manager World’s Fair, Bozeman, Montana. Mayonaise Sauce. Chili Sauce. Reno, Nevada. Bread Sauce. Apple Sauce for Roast Goose. Celery Sauce.184 SAUCES FOR MEATS. Egg Sauce. Take 5 table-spoons drawn butter, the yolks of 2 hard-boiled eggs mashed fine; seasoning, 4 table-spoons vinegar, and 3 of salad-oil, a little catsup if desired. Stir well and boil for a few minutes. This is a nice fish sauce. Onion Sauce. Boil the onions gently in milk and water till they are quite soft; then rub through a colander with a spoon, and boil them up with cream or the yolk of an egg beaten smooth with milk or melted butter. White Sauce for Boiled Fowl. Put the peel of a lemon cut very fine into a pint of cream, with a little thyme and seasoning to taste; simmer it gently for a few minutes, then strain and thicken it with 1 table-spoon flour beaten up with % Sb. butter; boil up, and add the juice of the lemon, and stir well. Mix the sauce with a little of the hot chicken gravy, but do not boil .them together. Lemon Sauce. Cut thin slices of lemon into small pieces, and put them in melted butter; let it just come to a boil, and pour over the fowl. Mint Sauce. Chop mint leaves with a sharp knife, and do it quickly or they will turn black; add a little brown sugar and some good vinegar. This is very nice with roast lamb or mutton. Horse-Radish Sauce. Mix well together x oz. grated horse-radish, oz. salt, 1 table-spoon made mustard, 3 table-spoons brown sugar, the same quantity of vinegar, and milk and cream to make it the consistency of thick cream. Dutch Sauce for Meat or Fish. Put 6 table-spoons water and 4 of vinegar into a stew-pan, heat, and thicken with the yolks of 2 eggs; make it quite hot, but do not boil; squeeze in the juice of ^ a lemon, and strain it through a sieve. Tomato Sauce. One peck ripe tomatos, 1 qt, vinegar, 3 Bbs. sugar, % oz,SAUCES FOR MEATS. 185 cinnamon, Y oz. spice. Boil the tomatoes in the sugar, vinegar and spice until tender, then take them out and boil the juice 3 hours, and again add the tomatoes with 1 tablespoon of salt and 1 of black pepper; boil a few minutes longer and seal while hot. Lady Manager World’s Fair, Little Rock, Arkansas. Tomato Catsup. Wash and prepare the tomatoes for cooking with skins on; add green pepper cut fine, cook them slow so they will come to pieces, then strain them. Add to 4 qts. of juice just before taking from the stove, 2 table-spoons salt, Y* teaspoon black pepper, 1 tea-spoon prepared mustard, Y% cup sugar, Y* pt. vinegar. Boil down one-half. Auburn, New York. Raw Tomato Catsup. One peck ripe tomatoes, skin and chop fine, 4 small red peppers, 1 pint nasturtium seeds, chopped fine, 3 stalks celery chopped, 1 cup salt, 2 cups brown sugar, 2 cups yellow mustard, 1 tea-spoon mace, (ground) 1 tea-spoon cloves, (ground) 1 tea-spoon black pepper, 1 cup grated horseradish, 1 pt. cider vinegar. Boil the vinegar and pour over while hot. Put in small jars or bottles with large mouths. Alternate Lady Manager World’s Fair, Franklin, Pennsylvania. Cold Tomato Catsup, not Boiled. One-half peck ripe tomatoes, 2 red peppers, 3 onions, all chopped. Ten cents worth of horse-radish, Y cup salt, 1 cup sugar, i quart vinegar, Y pound mustard seed, 1 teaspoon each of pepper, cloves and cinnamon, 2 cups nasturtiums; mix all together and bottle. The nasturtiums are not a necessary adjunct. Lady Manager World’s Fair, Newark, N. J.SAUCES FOR MEATS. 186 Mayonnaise Dressing. Take the yolk of 3 eggs, beat well, add 1 small tea-spoon mustard, mix well with the yolk; add Y bottle olive oil, drop by drop, beating thoroughly all the time, then, salt, cayenne pepper and the juice of 1 lemon. Last of all add a cup of thick cream whipped stiff. Alternate Lady Manager World’s Fair, Piedmont, California, To Make Drawn Butter. Put half a pint of milk in a perfectly clean stew-pan, and set it over a moderate fire; put into a pint bowl a heaping table-spoon of wheat flour, %. lb. sweet butter, and a salt-spoon of salt; work these well together with the back of a spoon, then pour into it, stirring it all the time, half a pint of boiling water; when it is smooth, stir it into the boiling milk, let it simmer for five minutes or more, and it is done. Drawn butter made after this recipe will be found to be most excellent; it may be made less rich by using less butter. Melted Butter. Put into a stew-pan 4 oz. butter, melt a little, then add 2 table-spoons flour and stir well together; pour in Yz pt. hot water and boil a minute, stirring constantly and always in one direction. Milk used instead of water requires a little less butter and looks whiter. Melted Butter. Mix a large tea-spoon flour smoothly with 1 cup cold water and a pinch of salt; put this in a stew-pan and add 2 or 3 oz. butter and stir constantly until it thickens, when it is done. To Clarify Butter. Simmer it gently over a clear fire, and when melted take it off, skim, and let the sediment settle. Pour the butter off clear into jars for use, and set in a cool place. Do this in the fall and it will keep all winter. Curry Powder. Two ounces mustard, 2 of black pepper, 6 of coriander seed, 6 of tumeric, Y oz. red pepper, 1 oz. cardamom, 1 oz. cummin seed and cinnamon. Pound fine, put in a bottle, cork, and keep for seasoning gravies,Jpoulti^ and game. POULTRY should be killed from 6 to io hours before it is eaten. It should, however, be carefully dressed as soon as killed. The abominable practice of selling undrawn fowls in the market should be discouraged by all good housewives. It is unclean, and also unprofitable to the purchaser. The flesh becomes tainted through and through with the flavor of the entrails, and is unfit for food. City people are, in a manner, at the mercy of farmers and tradesmen. In the country, most people do not think fowls are fit for food unless they have been shut up and fed on grain for a week or two, and have fasted for a day before they are killed. This is right, and if purchasers would be more critical and exacting in the matter of health and cleanliness, we would see less objectionable food in the market. Fowls with distended craws, and undrawn, would cease to disgust us. Chicken Pie. To make a medium sized pie requires i good sized chicken, which should be carefully dressed, then boiled in water sufficient to cover it until thoroughly done. Add a little salt and a very little pepper. When so well done that the meat will slip from the bones, take the bird out of the kettle, remove the meat, break it into pieces as large as the two fingers. The kettle with the gravy has meanwhile been boiling, and should continue to boil until nearly all the water is absorbed. When it begins to fry, which indicates that the water is boiled out, put the broken up chicken into the kettle and allow it to cook, watching it very closely that it does not burn, stirring frequently. In this way it gets the deliciousï 88 POULTRY AND GAME. browned taste that adds so much to this dish in any form. Prepare a crust in the same way as ordinary puff paste is made. Line a deep pan with the paste, break an egg into the dish and thoroughly wet the inside of the crust, place the chicken in, then put a top crust on leaving a hole in the top so as to keep moist by adding liquor in which there is butter. Lady Manager World’s Fair, Aberdeen, Mississippi. Dressing for Turkey. When you prepare the stuffing for your turkey, mix it liberally with cold boiled rice. It is nice to season the same with butter, onion and pepper. It makes a soft, toothsome dressing addfd to the bread crumbs that are usually prepared for the stuffing, and absorbs the juices of the fat fowl. Lady Manager World’s Fair, Cartersville, Georgia. ^ Deviled Chicken. Prepare a mixture of mustard, pepper and salt, moistened with a little olive oil; put a small quantity of oil in the spider, add just onion enough to give it flavor, and toss the chicken about in this a moment; remove, rub and brush the mixture over the chicken and broil. Serve with a sharp, pungent sauce made of drawn butter, union juice, mustard and chopped capers. yf y/ // Lady Manager World’s Fair, fl/l/Yd AJ, f / AmSTASVXSXj Oklahoma City, Oklahoma. Brunswick Stew. Boil chicken or squirrel with a little piece of salt bacon, add to it tomatoes, butter beans and green corn in time to be well cooked, a table-spoon butter and salt and pepper. Lady Manager World’s Fair, Charleston, South Carolina.POULTRY AND GAME. i8g Roast Turkey or Chicken. Pick and draw with care, then wash in a number of waters. Rinse out the inside with soda water. Wipe dry; make a dressing of bread crumbs mixed with a little butter, seasoning, herbs, and hard-boiled eggs chopped fine. Stuff the inside of the fowl with this. Sew up with a strong thread; tie the neck to prevent the stuffing from squeezing out. Put in the oven with i or 2 cups water and a little salt in the pan, and baste often. Allow 15 minutes to the pound if the fowl is old. If young 10 will do. This rule allows for a brisk fire. Do not let the skin get darker than a rich brown. If there is danger of its getting darker, lay a sheet of writing paper over the top. Chop the giblets fine, stew them in water enough to cover them, add them to the gravy of the fowl; thicken with a little flour beaten smooth in cold water. Boil up together, and serve in a gravy-dish. The gravy may be seasoned with celery salt. Dressing or Stuffing. Stale bread sufficient to fill a 2 qt. baking-dish,—half Graham and half white is best—soak till soft; add seasoning to suit the taste. Take a pound of nice beef-steak and cook it rarely, turning all the juice of the meat over the prepared dressing, chop the steaks fine and spread it evenly over the dish; cover closely and steam an hour. j[)' e-i** Battle Creek, Mich. Dumplings that are Never Heavy. To each cup of flour add 2 tea-spoons baking powder, a pinch of salt and just enough water to make a very hard mixture to stir with a spoon; butter your steamer and place over a kettle of boiling water, drop a table-spoon of the mixture in a place and steam 20 minutes, take out into your meat gravy and let stand a minute or two. To be eaten immediately. Alternate Lady Manager, World’s Fair, Ashland, Wisconsin. How to Cook a Fowl. Make a paste, by rubbing together cold, % each of a cup of butter and flour, and then stir this into about 3 qts. boiling water, so that a smooth gravy is formed. Carefully dress a fowl, removing all the pin feathers, stuffing it with i 90 POULTRY AND GAME. any desired forcemeat, and trussing it in a short, compact shape. Simmer the fowl in this sauce, keeping it covered, for about 2^ hours, or until it is tender, and then remove the trussing cords and serve it, either with plain boiled or baked potatoes, or with some dumplings made like biscuit dough and cooked with the fowl, for about 20 minutes. A lean poor bird will become plump and white under this treatment. Founder American Cooking Schools, New York. Boiled Turkey. Hen turkeys are the best for boiling. They are the whitest, and, if nicely kept, tenderest. Of course the sinews must be drawn, and they ought to be trussed with the legs out, so as to be easily carved. Take care to clean the turkey well after it has been singed. Place the fowl in a sufficiently large pot with clean water sufficient to cover it, and a little more; let the fire be a clear one, but not too fierce, as the slower the turkey boils the plumper it will be. Skim carefully and constantly, and simmer for two hours and a half in the case'of a large fowl, and 2 hours for a smaller one, and from an hour and ten to an hour and forty minutes for still smaller turkeys. Some people boil their turkeys in a floured cloth. I don’t; the whiteness being mostly in the animal itself. My stuffing for a boiled turkey is thought good. I prepare it of crumbs of stale bread, with a little marrow or butter, some finely-shred parsley, and 2 doz. small oysters, minus their beards, of course, and neatly trimmed. Stuff with this and a little chopped ham in addition if desired. Fried Chicken. Clean and dress young chickens. Cut them in pieces and soak in salt and water. Sprinkle what seasoning is desired in a handful of flour. Roll the chicken in the flour, and fry in hot butter. Drain and dish them. Make a cream gravy in the pan in which the chickens were fried, and serve in a gravy-dish. Do not pour it over the chickens. Chicken Pie. Stew the chicken till tender, thicken the gravy a little, and add a little milk. Line a dish with a good rich crust, put in the chicken and gravy, season and cover over with a crust. Bake from ^ to ^ of an hour.MISS MARY E. BUSSELLE, Lady Manager World’s Fair, Newark, New Jersey.POULTRY AND GAME. 193 Broiled Chicken. Prepare in the same way as for boiling, cut them in two through the back, and flatten them; place on a cold gridiron over a nice red fire. After a little time, when they have become thoroughly hot, set them on a plate or other dish, and lard them well with a piece of butter; pepper and salt them to taste, chiefly on the inside, then place them on the brander and continue turning till done—they will take fully 20 minutes. Serve hot, with a little butter and plenty of stewed mushrooms—a delightful dish. Chicken Pie. Cut the chickens in pieces and boil till tender. Thicken the gravy and season. Then make a nice rich crust out of baking powder or soda biscuit dough, line the dish with this dough and lay in the chicken, taking care to have the bones all point towards the center, so that when it is cut you will not cut across a bone. Put in plenty of gravy, and cover with a crust. Chicken Pates. Take cold chicken that has been cooked in any way; mince fine. Make a sauce of a cup of milk thickened with 1 tea-spoon corn-starch or flour, add x table-spoon butter, seasoning to taste. Make a good puff paste, and line small pate-pans with it. Bake quick. Fill the crusts in the pan with the chicken compound, and set in the oven to brown. Chicken Cutlets. Cut in as large pieces as possible the thick parts of 2 chickens, either cooked or uncooked. Dip in beaten egg and then in cracker or bread crumbs, and fry to a light brown in butter. They should be served with a thickened and well-seasoned gravy made from the bones. Boiled Fowl. Having cleaned the fowl thoroughly, sew up in a coarse white cloth, plunge into a kettle of boiling water, and boil slowly for an hour or more, according to age and toughness of fowl. Serve with celery, parsley, oyster sauce, or simple white sauce, and garnish with slices of lemon. To Curry Chicken. Slice an onion and brown in a little butter; add a spoon of curry powder; allow it to remain covered for a few minutes to cook; add a little more butter and put in chicken, veal, etc., etc.; cut up small, thicken with a little flour. This is excellent.POULTRY AND GAME. 194 Honeycomb Timbale (Chicken). French macaroni, medium size; boil 25 minutes, then put in cold water to blanch; cut in small, uniform sized pieces and decorate the bowl which must be lined with plenty of butter, place the macaroni in a pointed shaped bowl, using a skewer to handle it. Querelle.—All the breast of a chicken and best part of the leg raw, % 5>. butter, yolks of 5 eggs, a little grated nutmeg, quite a large piece of bread (3 or 4 slices), the crusts cut off, soaked in cream, salt and pepper; put chicken in mortar and pound with pestle until tender, removing hard pieces; mix all well together until a thick paste is formed, fill bowl with querelle and steam 2 hours. Cover bowl first with buttered paper tied down over top. Sauce for Timbale.—% Bb. butter, big heaping spoonful flour; mix this on stove, then add 1 pt. boiling cream and salt. This must thicken in a double boiler. When ready to serve pour sauce round timbale, garnish with oarsley and fancy slices of red beets. Lady Manager World’s Fair, Elkhart, Illinois. Chicken Southern Style. Prepare chicken, cut up, and allow to stand over night in salt and water; when about to cook, dry, sprinkle with pepper and roll thoroughly in sifted flour. Take equal parts of lard and butter, and when boiling hot, drop in the chicken, turning constantly. Cook fast at first, then slowly until well browned. For gravy .dredge in flour and add a little water, allow to simmer. Cut a bunch of parsley up fine and stir in, at last add 1 pt. of cream. Lady Manager World’s Fair, Reno, Nevada. Gumbo File. Cut up a cnicken or squirrel as if for frying; put 2 tablespoons lard in a skillet; brown the chicken in it, take out when done or browned, but do not flour it. When nearly browned add 1 onion minced fine, about 3 qts. water and thePOULTRY AND GAME. 195 chicken. Boil until reduced to 2 qts. Season highly with red pepper and salt. The fowl should be cooked very soft; add to it, when put on, a slice of ham or 1 or 2 slices of pickled pork. When the soup is ready to be served sift in a table-spoon of powdered file and stir all through the soup. It may require a little more or less according to taste, but it should not be ropy. Do not let the soup boil after the file is put in. Serve with rice boiled dry. Two or 3 doz. oysters can be added about 5 minutes before serving. Always stir the gumbo at each serving. Lady Manager World’s Fair, New Orleans, La. Mode of Broiling Chicken. Dress the chicken, wash and dry with a towel. Heat the spider and place in it the chicken, skin down; add salt and pepper and a lump of butter on each half; cover with a tin, and let cook rather slowly midway or back of the middle if too hot. When thoroughly browned, turn and cook in same way until well done. This method prevents the burnt and underdone places in chicken broiled over coals. Garnish with parsley or cresses and a thin slice or two of lemon. Alternate Lady Manager World’s Fair, Hartford, Connecticut. Fricassee Chicken. Cut young chickens in pieces, dredge with flour and salt, fry in boiling lard, but in less quantity than is necessary for frying simply, as it must brown quickly. When brown cover with boiling water, add salt and allspice, and boil till done; then stir in a beaten egg and serve at once. Sewanee, Tennessee Pressed Chicken. Cut up 2 young chickens, season with salt, black pepper, and butter about size of an egg; stew slowly until the meat will drop from the bones; chop meat fine, add the liquor and press into a mold. It is delicious sliced thin for picnic or luncheon sandwiches. Alternate Lady Manager World’s Fair, Pocatello, Idaho. Chicken Chops. One pt. boiled chicken, minced fine, yolks of 2 eggs. Put on in a farina boiler 1 cup milk; when it comes to a boil stir196 POULTRY AND GAME. into it, 1 table-spoon butter rubbed in 3 table-spoons flour, and add to the milk, the yolks of the eggs, beaten light; stir to prevent curdling; add the meat of the chicken to get hot. Pour it on a dish to get very cold—in hot weather on ice. Mold in the shape of chops, dip them first in flour, then in beaten egg and lastly in sifted bread crumbs; fry in boiling lard for 2 minutes. Should be fried in a basket to prevent breaking. Put into a sauce-pan 1 large table-spoon butter, when hot put in the chicken, cut up, cooking only until a nice amber color; take out and add 1 table-spoon flour, 2 large glasses water; when boiling add 1 small onion, a little parsley, a small pinch of thyme powder, salt and pepper. When the mixture begins to boil, put back the chicken, cover tightly. Boil 1 or 2 hours, according to age of fowl; take out the chicken and put in mushrooms, the yolks of 2 eggs beaten well, to which add a little of the liquor the chicken has been cooked- in, a little lemon juice; stir into the whole and it is ready to be poured over the chicken. One young fowl, 3 doz. oysters, yolks 2 eggs, a gill of cream; truss as for boiling, fill inside with oysters bearded and washed in their own liquor, secure the ends of the fowl, put it into a tin boiler or sauce pan and place the sauce pan in a kettle of boiling water. Keep it boiling 1 hours or rather longer, then take the gravy that has flown from the oysters and fowl, of which there will be a good quantity; stir in the cream and yolks of eggs, add a few oysters scalded in their liquor; let the sauce get quite hot but do not allow it to boil; pour some of it over the fowl and the remainder send to the table in a gravy bowl; a trifle of powdered mace improves it. Sewanee, Tennessee. Fricassee of Chicken. Jf¿TA Alternate Lady Manager World’s Fair, Springfield, Ohio. Boiled Fowl with Oysters. Alternate Lady Manager World’s Fair, Hartford, Connecticut.POULTRY AND GAME. 197 Blanquette of Chicken. One qt. of cooked chicken cut in delicate pieces, x large cup white stock, 3 table-spoons butter, a heaping tablespoon flour, 1 tea-spoon lemon juice, 1 cup cream or milk, the yolks of 4 eggs, salt and pepper. Put butter in sauce pan and when hot add flour, stir until smooth but not brown. Add stock and cook 2 minutes, then add seasoning and cream; as soon as this boils up add the chicken and cook 10 minutes. Beat the yolks of the eggs with 4 table-spoons milk and stir into the blanquette, cook about yi a minute longer. This can be served in a rice or potato border, in a croustade on a hot dish or with a garnish of toasted or fried bread.— (Miss Parloa.) Alternate Lady Manager World’s Fair, Louisville, Kentucky. Chicken Croquettes. Take 1 pint bread crumbs, 1 pint boiling water that the meat is cooked in, 1 pint chopped meat, salt, pepper, onions, nutmeg and celery seed to taste. Stir crumbs and water together and let boil till thickened, then break into this 2 eggs, 1 table-spoon butter, and boil again till very thick; take off the fire and let get very cold; then add the meat and seasoning, and roll in egg and fine crumbs and fry a light brown. Try the lard by throwing in a piece of bread; if it browns quickly it is ready for the croquettes. Toast the crumbs to roll the croquettes in. Lady Manager World’s Fair, Ft. W®rth, Texas. Chicken Croquettes. Three tea-cups finely minced chicken, season with a little chopped parsley, the juice of 1 onion, salt, black pepper, and red pepper, to taste. Boil a tea-cup of milk, stir into it a table-spoon butter and a heaping tea-spoon flour rubbed to cream. When cold add to the minced chicken, roll into shape, dip in egg, then cracker dust, and fry in boiling lard. Alternate Lady Manager . World’s Fair, Savannah, Ga. Pressed Chicken. Boil 2 chickens until tender, remove the skin and bones, and chop, but not too fine. Cut in pieces 3 hard boiled198 POULTRY AND GAME. eggs, with salt and pepper to taste. Dissolve tea-spoon gelatine in a little of the liquid in which the chickens were boiled, and mix with the chicken and eggs. Put into a mold and press. When cold cut in slices. ^ yy Alternate Lady Manager World’s Fair, (s'£- ^¿-'i. Franklin Falls, New Hampshire. Roast Duck. Use Y onion and Y potatoes, chopped fine and highly seasoned, for the stuffing. Bind on the slices of salt pork, and baste frequently while they are cooking in a moderately hot oven for about 2 hours. All poultry is better to be drawn as soon as possible after killing; while the flavor will be much improved if it is filled with 3 or 4 onions cut in quarters, and the bird kept at an even temperature for a week before it is wanted for use. Wrap it up in a clean white cloth to exclude the air and keep it from freezing. The colder the better, provided it just escapes freezing. The continued change' of temperature is what causes the change of flavor, while the presence of onions permeates the flesh, giving it an agreeable flavor which has not the slightest suspicion of garlic. While the fowls are roasting, it is well to add 2 or 3 onions in the side of the dripping-pan, adding more if the bird is of extra size. Even people who have an obstinate prejudice against onions have been known to praise poultry and game prepared in this way, giving it the preference to the old-fashioned way of leaving out onions altogether. A quart of oysters add very much to the stuffing of roast turkey, while the liquor is sufficient wetting for the amount of bread necessary. ^IMI — > ^0* Alternate Lady Manager World’s Fair, Newark, New Jersey. Relish for Roast Duck. Slice 6 oranges for 6 persons; grate the rind of 1 and add juice of 1 lemon, 3 table-spoons salad oil or melted butter, a pinch of cayenne pepper; mix and pour over the oranges. Lady Manager World’s Fair, Des Moines, Iowa. Squab, Tomato Sauce. Take 6 squabs, singe, draw, salt and put the livers inside again, truss nicely, put them in a sauce-pan with 4 oz. but-POULTRY AND GAME. 199 ter; fry slightly brown, drain the butter of, and add a little parsley, a gill of white wine and l/2 pt. of froth; cover and stew slowly for % hour; drain and dish up against conical pieces of fried bread in the center of the dish; skim the fat away, strain and reduce the gravy with a pint of tomato sauce; pour this over the squab and serve. Lady Manager World’s Fair, Pueblo, Colorado. Stewed Pigeons. After preparing the birds, cut them up and let them lie in salt water for }4 an hour, then wash them well in clear water, place in sauce pan with just enough water to cover them, cook till tender. Pour off some of the water and let them simmer quickly till dry; season with butter, salt and pepper to taste, and serve with cream gravy. Alternate Lady Manager World’s Fair, Cumberland, Maryland. Quail on Toast. Wash the birds and wipe dry; split them down the back and broil over bright coals till done and browned lightly, turning often to prevent charring; season with butter, pepper and salt; lay on slices of buttered toast and serve immediately. SVLr. Roast Quail or Woodcock. After drawing the birds, wash out thoroughly with a little borax or soda in the water, wipe dry with a soft cloth and rub salt and pepper well inside and out. Allow one small onion and one small potato for each bird, with a few bread crumbs; mince them and add half a tea-spoon of sage, with a table-spoon of melted butter. Sew up the bird with fine cotton to prevent tearing when taken out. Cover the front and back with a slice of salt pork, tie up well with grocer’s twine, and place the birds in a frying-pan, which can be covered closely with an inverted pan. Pour some boiling hot water over each bird and let them stew for about half an hour. Remove the cover after they are well steamed, and allow them to brown nicely, giving them closer attention for another 30 minutes. Use a little flour in thickening the gravy, and send around green peas and200 POULTRY AND GAME. currant jelly as a relish. Squabs are very fine eating when prepared in this way. Alternate Lady Manager World's Fair, Newark, New Jersey. Quail on Toast. Clean nicely. Cut open down the back; season, and dredge with flour. Crush them flat and put in a pan with butter and a little water. Cover, and put in a hot oven till nearly done. Then fry in hot butter till brown. Toast slices of white bread, butter lightly, and place the quails on the toast. Dish each separately. Thicken the gravy in the pan with flour, browned a little, and pour over the quails and toast. Serve very hot. Delicious. Pheasants, Partridges, and Quails. Clean and wash in several waters, putting a little soda in the last water. Dry with a towel. Stuff with dressing same as for chicken or turkey; sew up tight; tie down legs and wings. Steam them over hot water for an hour or until done, then put them in a pan in the oven, with a little butter and water. Baste frequently. They will brown nicely in 15 or 20 minutes. Place them on a platter, and garnish with parsley and jelly. Pigeon Pie. Prepare the pigeons as for roasting, and put a lump of butter in each one. Border a pudding-dish with puff paste. Lay veal cutlet or a cut of tenderloin steak in the bottom of the dish. Place a layer of pigeons, breast downward, in the dish. Chop 5 hard boiled eggs and cover the pigeons with them. Put in a little veal broth, enriched with butter. Cover with a puff crust, and bake slowly 1 hours.201 Mixed Pickles. ijfrind or chop very fine y2 pk. green tomatoes, y2 pk. onions, i large cabbage, y2 doz. large green peppers. Place them in a dripping bag, made of some thin goods, and let drip well. Turn them into a wooden or earthen bowl and measure 2 table-spoons salt, 2 table-spoons ground cinnamon, 2 table-spoons celery seed, 2 table-spoons ground mustard, y2 tea-cup brown sugar, 1 tea-cup grated horse-radish, 1 table-spoon ground black pepper; mix thoroughly and let stand 1 hour. Place over fire 1 qt. good apple vinegar, measure 2 table-spoons white mustard seed, tie 2 tablespoons ground cloves, and 2 table-spoons ground allspice in a thin muslin cloth and drop into vinegar, let come to a good boil, take off and let cool, pour over the mixture and let stand 2 hours, place in jars leaving space for fresh vinegar, adding the same next morning. Seal and place in a cool closet, keep covered in good vinegar. They are ready for use at all times. Lady Manager World’s Fair, Dallas, Texas. Mixed Pickles. Two thousand small cucumbers, 2 doz. large green peppers sliced—without seeds—7 large heads of cauliflower, 6 qts. small silver onions, 6 large roots horse-radish cut into thin, narrow strips, 3 qts. small string beans, 1 qt. nashtur-shum seeds. Put this mixture in a brine of sufficient strength to hold up an egg, and let it remain for 24 hours, drain for 4 or 5 hours, then put in layers into a stone jar and sprinkle black and white mustard seed between the layers; to this quantity use 1 y2 lbs. mustard seed and 4 gals, pure cider vinegar; to the vinegar add 1 tea-spoon cayenne pepper, y2 tea-spoon white ground pepper. Let the vinegar and spices come to a strong boil, pour over the pickles and cover up tight. Madison, Wisconsin.202 PICKLES. The Best of Mixed Pickles. Take small cucumbers, onions, beans, broken up cauliflower and tiny ears of corn, pour over them boiling hot brine, made of i tea-cup salt to i gal. water, for 3 mornings; the 4th morning drain well. To 1 gal. good cider vinegar put 3. tea-spoon pulverized alum, 4 tea-spoons white mustard seed, 2 tea-spoons celery seed, 5 or 6 tiny red peppers—such as are for sale at drug stores—a handful whole cloves, and as much stick cinnamon. Boil vinegar and spices y hour and pour over pickles when hot; add a good quantity of horse-radish roots to keep pickles from moulding. Alternate Lady Manager, "World’s Fair, Ashland, Wisconsin. Pare cucumbers and slice them, see that the slices are not too thin, let them lie in salt and water about 4 hours, after which put in jars with alternate layers of pickle, sliced onions and red pepper until the jar is full; then pour on vinegar; season with salt and y2 bottle salad oil. To 2 gal. vinegar, add 1 lb. mustard seed, 1 lb. horseradish, 1 lb. onions cut very fine, 2 oz. celery seed, 1 oz. cloves, 1 oz. long pepper, 1 oz. cinnamon, 1% oz. white pepper, 1 y2 oz. tumeric,61bs.sugar; stir this preparation every morning for 9 mornings; soak the pickles sufficiently and pour over separate vinegar scalding hot for 9 mornings, then throw away that vinegar and put the pickles in the prepared vinegar.—Mrs. Gov.----, Virginia. Cucumber Pickle. Take small green cucumbers, wash and wipe dry and pack in fruit cans; cover with pure cider vinegar, prepared by adding 2 cups salt to 1 gal. vinegar; screw cover on tight. When wanted for use take a few at a time, or what is wanted each day, and put in fresh vinegar. These will be crisp and nice and will keep years. Battle Creek, Michigan.PICKLES. 203 Canned Cucumber Pickles. Pick fresh from the vines medium sized cucumbers, put in a weak brine and let stand over night, then press as many as possible into the cans, fill the cans with boiling cider vinegar, add spices if desired, turn down the covers as close as for canning fruit. The flavor will be preserved very fine. Battle Creek, Michigan. Mustard Pickles. Two qts. green tomatoes, 2 qts. large cucumbers sliced, 2 qts. small cucumbers cut lengthwise, 1 qt. small onions, 6 green peppers quartered, 6 cauliflowers; cover all with weak brine 24 hours; add 8 table-spoons ground mustard, 5 qts. cider vinegar, 2 table-spoons tumeric, 1 fib. sugar and a little flour; boil and pour over the pickles while hot. Battle Creek, Michigan. French Pickles. Cut in thin slices 1 colander full fresh cucumbers, the same quantity sliced green tomatoes, 1 qt. chopped onions; sprinkle with salt, let stand 24 hours, pour over them fresh water, let stand 1 hour, drain well. Put on fire 3 fibs brown sugar, 2 qts. cider vinegar, 2 oz. celery seed, 1 oz. cloves, 1 oz. mace, 1 table-spoon black pepper, 4 oz. white mustard seed, 1 small box ground mustard; boil until it is done, when luke warm add 2 oz. tumeric. Farmerville, Virginia. Chopped Pickle. One gal. cabbage, 1 gal. green tomatoes, 3 green pepper pods. Let the tomatoes be covered with a sprinkling of salt and stand an hour or so, then draw off the water and mix with the other ingredients. Add to the whole 4 tablespoons ground mustard, 2 of ginger, 1 of mace, 3 oz. tumeric, 1 oz. celery seed; mix well and cover with very strong vinegar, having added before, 3 fibs, brown sugar. Cook slowly until done and then closely pack away in self-sealing fruit jars.------Governor s Mansion, Atlanta, Ga.204 PICKLES. Tomato Piccalilli. Wash i pk. green tomatoes, slice about % of an inch thick, add i cup salt, by sprinkling on as you slice them. Let stand over night, in the morning drain off the water and put in a porcelain kettle, cover with the best cider vinegar, add i pt. (i R>.) sugar, let simmer until tender, (not soft), skim out into a stone crock, then boil the liquid i hour and pour over the tomatoes; add i tea-spoon each of cloves, cinnamon and mustard; spread over the top i cup grated horse-radish and cover closely. Battle Creek, Michigan. Chow Chow. Take ^ bushel green tomatoes, i doz. onions, doz. green peppers; chop together fine, pour i pt. salt over the mixture, let stand over night then drain; cover with good vinegar, let boil an hour, then drain again; take 2 lbs. sugar, 2 table-spoons cinnamon, i each of cloves and black pepper, i pt. grated horse-radish; mix this with i qt. good vinegar, heat boiling hot, stir all thoroughly together and pack in a jar. Will keep the year round. Mrs. G. Gerould, Battle Creek, Michigan. Cabbage Pickle. Between the middle and last of July procure early York cabbages. Cut each into halves; make a brine that will bear an egg, and pour it, boiling hot, over them, cover and let stand 24 hours. Then dry in cloths, sprinkle salt over each piece, and put in the sun to dry thoroughly; after which sew them up in paper bags and keep in a dry place until the time for making pickles arrives. Then wash well in cold water to remove the extra salt; put into a jar a layer of the cabbage and a layer of spice alternately, pour cold vinegar over the whole. They are better after standing a month. Alternate Lady Manager Kansas City, Missouri. Our Pickle Recipe. One peck of 2-in. long cucumbers in salt and water closely covered for three days, 2 oz. white mustard seed, 2 of black mustard seed, 2 oz. juniper berries, 2 oz. celery seed, 6 small green peppers, 1 qt. small white onions and 2 lbs. sugar. Put seeds in small cheese-cloth bags and boil all 15 minutesPICKLES. 205 in 1 gal. vinegar; add small piece of alum and pour hot over cucumbers; when cool heat again several times until ready for use; seal in bottles. These are splendid. Piccalilli. One half peck green tomatoes fully grown. Chop well and add y, pt. salt. Let them stand a day in cold water. Chop a large head of cabbage, 4 large onions, and 5 green peppers; cover with boiling vinegar. Let set four hours, then drain through a colander, add 1 cup molasses, 1 teaspoon each cloves, allspice, and white mustard seed. Cover with cold vinegar. , Pickled Beans. Put tender young string beans In a strong brine and leave them there till they turn yellow; then drain and wash and wipe dry with a cloth. Put into a jar and pour over them boiling vinegar; turn this off and heat each day for several days; cover them closely so as to keep the steam in; in a few days they will become green. Add 1 or 2 red peppers. Pickled Red Cabbage. Slice up the cabbage and put on a fine rack or drying-sieve; sprinkle with salt and let it lie and drain two or three days; then put into a jar. Tie up a little pepper and spice in a muslin bag, and put into the vinegar when cold’ let it come to a boil and pour over the cabbage. Pickled Cauliflowers. Two cauliflowers, cut up; one pint of small onions, three medium-sized red peppers. Dissolve y?. pt. of salt in water enough to cover the vegetables, and let these stand over night; in the morning drain them. Heat 2 quarts of vinegar with 4 table-spoons mustard, until it boils; add the vegetables, and boil for about 15 minutes, or until a fork can be thrust through the cauliflower. Pickled Cherries. Five pounds of cherries, stoned or not; 1 qt. vinegar, 2 lbs sugar, y oz. cinnamon, y oz. cloves, y oz. mace, boil the sugar and vinegar and spices together, (grind the spices and tie them in a muslin bag), and pour hot over the cherries.206 PICKLES. Oil Pickles. Take 2 doz. large cucumbers sliced without paring; sprinkle with salt and place in a colander to drain for 2 or 3 hours; 1 doz. onions prepared in the same way—the onions must be peeled. Put in a stone jar in alternate layers, sprinkling between ground black pepper and a mixture of mustard and oil in the proportion of a small box of mustard to Y* pt. of salad oil. When the jar is full pour in cold vinegar enough to cover. Lady Manager World’s Fair, Wilmington, Delaware. Pickle Soi. Take 1 peck green tomatoes, 4 large onions, chop all fine, add 1 tea-cup salt; let it lay in the brine over night, and drain well through a sieve, add 2 qts. vinegar and 1 of water; boil 15 minutes, then drain again, then add 2 lbs. brown sugar, Y* lb. white mustard seed, 3 pts. vinegar, Y* tea-spoon cayenne pepper, 2 table-spoons cinnamon, 2 of cloves, 2 of allspice and 2 of ginger; put all together and boil 15 minutes longer. Mrs. B. E. Cole, Battle Creek, Mich. To Pickle Wax Beans. Remove the strings from the beans, cover them with cold water for an hour or two, then boil in clear water with salt enough to season them nicely. Boil until you can pierce them easily, let them drain, and pack them in bottles; after putting white mustard seed and cinnamon bark in the bottom of the bottles, place the bottles in hot water and fill with vinegar, hot, to which some sugar has been added. Seal up the same as fruit. Des Moines Iowa. Extra Nice Tomato Pickles. Take 1 pk. green tomatoes sliced, put in a stone jar, sprinkle 1 table-spoon salt over the top, cover with 1 pt. good molasses. Let it ferment and skim off. ^ 1» - f?/ jfy y Alternate Lady Manager World’s Fair, . Lisbon, North Dakota.PICKLES. 207 Yellow Pickles. Boil small hard heads Early York cabbage in salt and water until soft enough to stick a straw into, then lay on a cloth in sun for a few hours, put in jar and cover with vinegar; allow them to remain there for three weeks. Have ready 2 gals, cider vinegar, 1 !b. white mustard seed, 1 ib. ginger, 1 oz. long peppers sliced, 1 oz. each of mace, cloVfes and nutmeg finely powdered, 2 oz. celery seed, 1 handful black pepper, 1 cup mustard, 1 handful grated horse-radish (not to fine), 6 lemons sliced thin, 1 oz. tumeric and 2^ lbs. coffee sugar. Let it come to a boil and then pour over cabbage. Lady Manager World’s Fair, Parkersburg, West Virginia. Onion Pickles. Towards the last of August procure small silver-skin onions and keep in a dry place. When they are to be made into pickles skin them and put them into a cold, strong brine from 4 to 6 days; then take out, quickly rinse in cold water, and place in a jar, in alternate layers of onions and of spices; cover with cold vinegar. Alternate Lady Manager Kansas City, Missouri. Mixed Pickles. Take 1 doz. cucumbers, 1 doz. green tomatoes, doz. onions, 2 heads cabbage, medium size; slice all and sprinkle with salt to stand over night; squeeze out next morning and put alternate layers of each into a kettle, at the same time adding the following: 1 oz. tumeric, Yt, small box ground mustard, 1 oz. celery seed, 1 oz. white mustard seed, ib brown sugar; cover all with vinegar and let simmer over the fire about x/2 hour. These are delicious—nice for summer use if sealed in stone jars. <4 S Lady Manager World’s Fair. JrrfasO, $&**(/* S / vf Brookville, Indiana. Stuffed Green Peppers. Take large green bell peppers, extract the seeds by making a slit in the side, pour over them a brine strong enough to bear up an egg, and let them stand twelve hours. Prepare the filling, as follows: x/z pk. small green tomatoes, 12208 PICKLES. small onions, fz white cabbage, fz red cabbage, 6 roots celery, fz 5>. sugar, fz CUP grated horse-radish; chop all fine, sprinkle with 2 cups salt, let stand 12 hours, then drain well and boil fz hour in just enough cider vinegar to cover it, adding pepper, cloves, (ground) celery seed, and 2 or 3 pieces of whole cinnamon. After the boiling, drain off the vinegar; fill.the peppers and tie them; putin jar and pour on cold vinegar. Twenty-five cucumbers, 2 heads cabbage, 15 onions, % pk. green tomatoes, 1 pt. grated horse-radish, 1 oz. celery seed, 1 tea-cup ground pepper and cinnamon. Cut cabbage, cucumber and onions into small pieces, and salt over night; then let them lie in weak vinegar and water for a day or two; drain and put in spices; boil 2 gals, vinegar with 5 lbs. brown sugar; repeat 3 times, allowing it to cool between each boiling; mix 1 lb. mustard in fz pt. salad oil, and pour in when nearly cool. After gathering the peppers, slit between the veins, and take out the seed, leaving stems on. Prepare a brine of cold water and salt, strong enough to bear an egg, pour over peppers. Fresh brine must be poured over them for 3 successive days, and the old poured off. Care must be taken to have the old water poured from the inside of the peppers. Proportions for Stuffing One-Half Bushel Peppers.—Eight lbs. chopped cabbage, 1 lb. grated horse-radish, if lb. white mustard seed, % É6. celery seed, 2 table-spoons ground celery seed, 2 table-spoons salt, 2 pts. brown sugar. Place in jars and over each layer sprinkle a little brown sugar, crushed mace and ginger, cloves, cut up onions, horse-radish, and a little cinnamon. Fill the jars with vinegar and cover as tightly as possible. Sew up stuffed mangóles with a double thread. Alternate Lady Manager World’s Fair, Mineral Point, Wisconsin. Tomato Pickles. Lady Manager World’s Fair, Parkersburg, West Virginia Pepper Mangóles. Alternate Lady Manager World’s Fair, Knoxville, Tennessee.MRS. MARIE P. H. BEESOTT, Lady Manager World’s Fair, El Reno, Oklahoma.MRS. SARAH H. BIXBY, Alternate Lady Manager TVorlà'a Fair, Sfeowhegac, Marne.PICKLES. 211 Green Peppers. The flat peppers are best, because they are the thickest. Make a slit in the side of each one, and put into a cold, strong brine, with weight upon them, let them stand from 4 to 6 days; then take the seeds out with pen-knife or small scissors, and fill the peppers with the Spanish pickle; sew up with fine twine, taking 2 or three long stitches in each; leave the ends loose, so that the string can be easily pulled out before putting them on the table. Cover with cold vinegar. Chopped or Spanish Pickle. One bushel cucumbers fully grown, but of green color, yi bushel cabbage, hard, large and white, % pk. onions, large and white, yi pk. green peppers. Prepare the peppers as directed above; after taking out seeds chop fine, and squeeze dry. Pare the onions and chop fine; mix through them a large quantity of salt and put in a jar to stand 24 hours. Pare the cucumbers and add salt, the same as onions. Chop the cabbage and add less salt than is required for the others. After these have all stood 24 hours in salt, squeeze every drop of the water out, put into an immense vessel, mix together with sugar, spices and vinegar. For the above quantity of Spanish pickle, bush, small onion pickle, 1 bush. Early York cabbage pickle and 1 pk. pepper pickles the following spices are sufficient: White mustard seed 2 lbs., white ginger % white pepper yi 3b., cinnamon lb., tumeric % ib., celery seed yi 3b., mace % lb., nutmeg lb., allspice 2 oz., cloves 2 ozs., cayenne 2 ozs., garlic 12 heads, horse-radish 6 or 8 large roots, brown sugar (for chopped pickle) 6 lbs.; one bottle of olive oil. All kinds of spices go into the Spanish pickle—allspice and cloves are not put in any other, as it would make them of a dark color. Put all the sugar into the chopped pickle. To prepare the mustard seed; make a hot brine that will bear an egg, pour over, cover and let stand 24 hours; dry in cloths; this is to prevent their being slimy. Garlic prepared the same. To prepare tumeric for Spanish pickle take 3 heaping table-spoons, ^ cup olive oil, mix well; add 1 cup vinegar and place over the fire, stirring constantly, until hot. For onion and cabbage pickle it is prepared the same way, and put into little flannel bags. This not only has a pungent flavor but imparts a beautiful, yellow color. The horseradish—which prevents mould—should be shred finely, and212 PICKLES. the celery seed well pounded. Only the best cider vinegar should be used. Alternate Lady Manager Kansas City, Missouri. Lexington Pickle. Take 2 doz. cucumbers out of brine, cut them in two, and let them soak in water until the salt is removed, then boil in y.2 gal. vinegar, hours; take out of this vinegar and boil hours in fresh vinegar; add 2 lbs. sugar, i table-spoon cinnamon, i table-spoon celery seed, i of tumeric, i of black pepper, i tea-spoon cloves, i of mace, i of ginger. Add when cold i tea-spoon red pepper, i of chopped garlic, and a table-spoon grated horse-radish. Cgalaäs. 247 Celery Salad. Qne qt. chopped celery, x/2 pt. almonds, browned in butter and salted; add mayonnaise dressing. Serve on lettuce leaves. Topeka, Kansas. Heat 1 cup vinegar, yolk of 1 egg mixed with 1 tablespoon mustard, 2 table-spoons sugar and a lump of butter the size of an egg, rolled in flour; cook a few minutes and pour over the cabbage which must be cut up not too fine, with salt sprinkled over it Lady Manager World’s Fair, Jackson, Mlssissppi. Take x/2 cup vinegar, l/2 table-spoon mustard and 1 tablespoon butter, let them boil and then add 2 eggs beaten with % cup sugar, stir till it thickens, when cold add x/2 cup sweet cream; boil 6 fair sized potatoes till tender, not mealy, and when cold cut in cubes and salt and turn the dressing over them, and over the top lay sliced hard boiled eggs. Lansing, Mich. Cold Slaw. One-half pt. rich milk or cream, x/2 pt. good vinegar, 1 small cup sugar, 3 eggs well beaten, a lump of butter size of an egg, 1 heaping tea-spoon ground mustard, the same of celery seed, pepper and salt. Cook all together until the mixture thickens. When cool, pour over cabbage cut very fine. Lady Manager World’s Fair, Cincinnati, Ohio.248 SALADS. Boiled Salad Dressing. Three well beaten eggs, 6 table-spoons vinegar, 1 tablespoon butter, 1 even tea-spoon pepper (white pepper preferred), 1 tea-spoon mustard, 2 tea-spoons of salt, % cup of cream whipped to a froth. Put the vinegar on to boil, when boiling add the beaten eggs and cook till thickened, stirring all the time; when thick and smooth remove from the stove and add the butter. Work the pepper and mustard into the salt (dry to prevent lumping when added to the dressing), add the salt, pepper and mustard and put away into a cool place. When wanted for a salad add the whipped cream and a couple of table-spoons of salad oil if desired. For potato salad, add some finely minced parsley and onions. For chicken salad, use celery cut fine with a knife, not chopped. For any fish salad, always use salad oil in the above dressing. For celery salad, use as above. For cabbage salad, omit the mustard and add a little sugar. Lady Manager World’s Fair, Newark, N. J. Chicken Salad. For 2 chickens boiled tender and cut into small pieces, take an equal quantity of celery, the yolks of 12 eggs, ^ pt. cream, 1 gill salad oil, 1 gill chicken oil, 1 gill strong vinegar, 1 tea-spoon mustard, salt and red pepper to suit taste. Boil 4 of the eggs 30 minutes; beat the remaining yolkes very light; when the yolks are stiff drop the salad oil in very slowly, beating all the time; mash the boiled yolks smooth, adding the chicken oil, then mix all the ingredients together, set on stove in double boiler and stir continously until it thickens up well. Doyer, Delaware.SALADS. 249 Caper Sauce. Add capers to melted butter with a portion of the caper vinegar. A substitute for capers may be found in the nasturtium seed pickled. Celery Salad. Equal quantities of celery and cold boiled potatoes cut in small squares, 4 to 8 eggs raw, according to quantity required. Chop the whites of 4 hard boiled eggs, rub the yolks smooth; add to above mixture, with ^ cup mayonaise dressing, a little vinegar also if necessary. Alternate Lady Manager World’s Fair, Fort Scott, Kansas. Cabbage Salad. One egg, 1 table-spoon butter, 1 tea-spoon flour, 2 tablespoons sugar, % cup vinegar, a little water, pepper, salt and mustard. Heat all together, and pour over a cabbage chopped fine.—Mrs. G. Gerould, Battle Creek, Michigan. Cabbage Salad. Mix together ^ cup sugar, 1 tea-spoon mustard, 1 teaspoon salt, y?, tea-spoon black pepper; then add 3 well-beaten eggs, Yt, cup vinegar, 6 table-spoons cream, 3 tablespoons butter; cook the same as boiled custard in a kettle of water; when cold add the finely chopped cabbage. Alternate Lady Manager World’s Fair, Groton, Vermont. Cabbage Salad and Dressing. Salad.—One qt. chopped cabbage and 3 or 4 hard boiled eggs. Dressing.—One cup vinegar, 1 egg, 1 heaping teaspoon mustard, 3 table-spoons sugar, 1 large table-spoon butter, % tea-spoon each, salt and pepper, 1 cup cream or milk. When vinegar boils, put in cream and egg, let cool, pour over cabbage, then put in the hard boiled eggs sliced thin. Alternate Lady Manager World’s Fair, Broken Bow, Neb.2 50 SALADS. Cabbage with Dressing. Chop fine % head of fresh cabbage, season with pepper and salt. Have boiling % cup vinegar, % cup water, 4 tablespoons sugar, 1 table-spoon butter; let boil for 15 or 20 minutes. Beat x egg in large-sized saucer, when well-beaten add enough milk to fill the saucer, add this to the vinegar and stir briskly for 5 minutes; pour over cabbage, cover tightly. Can be eaten warm or cold. -Zu Chicago, Illinois. Banana Salad. Cut in slices lengthwise as thick as a dollar, arrange so the slices will form a semi-circle and form a hollow center, pour over them 1 gill grape juice, sweet with sugar, into which you have put 1 tea-spoon lemon juice. Let them get ice-cold, then fill center with whipped cream piled high.—Mrs. C., Battle Creek, Mich. Beet Salad. One qt. raw cabbage chopped fine, 1 pt. boiled beets chopped fine, 1 l/i cups granulated sugar, 1 table-spoon salt, 1 teaspoon pepper, 1 tea-cup horse-radish grated. Cover with cold vinegar and keep from the air. Albion, Michigan. Cucumber Salad. Take 2 doz. small cucumbers sliced thin, leaving rind, and salt well; let stand 3 hours, add % as many onions as cucumbers, let stand 3 hours, drain off liquor and mix well with the following salad dressing: cup sweet oil, % cup white mustard seed, % cup black mustard seed, 1 table-spoon celery seed, 1 qt. cider vinegar. Lady Manager World’s Fair, Topeka, Kansas. Cucumbers. Pare and slice very thin, put into salted ice-water until ready to serve, drain off the water, place in dish and pour over a dressing made of 1 part oil to 2 parts of vinegar; salt and pepper to taste. Alternate Lady Manager World’s Fair, Kalamazoo, Michigan.SALADS. 251 Cabbage with Cream. Remove the outer leaves from a solid head of cabbage, chop the remainder very fine, and pour over it a dressing of cream sweetened.—Mrs. C., Battle Creek, Mich. Chicken Salad. To x pair of chickens boiled and cut in small pieces add celery about same quantity as chicken, 2 small table-spoons salt, yolks of 4 hard boiled eggs, y. pt. vinegar, y2 tea-spoon cayenne pepper (be careful with this), 3 small table-spoons mustard, y2 pt’. sweet cream, 1 table-spoon flour, y, pt. oil, (chicken oil, butter and salad oil mixed together to make y, pt.) yolks of 4 raw eggs. Put all together and let cook, thicken but not boil, then after corking well pour over chicken and celery. Very fine. Alternate Lady Manager 1 World’s Fair, Newark, Dataware. Chicken Salad. Boil the fowl until well done, skin it and set aside to cool; chop very fine; add 2 heads chopped celery; mix celery and meat together. Dressing.—Yolks of 4 hard boiled eggs, mash to a paste, add to them 1 tea-spoon salt, 1 tea-spoon black pepper, 1 cup vinegar, y, gill Coleman’s mustard, y gill melted butter or salad oil. Mix thoroughly. Alternate Lady Manager World’s Fair, Fort Smith, Arkansas. Chicken Salad. The white meat of a cold boiled or roasted chicken, y of the same bulk of chopped celery; mince the meat well (not too fine); 2 hard boiled eggs, sliced. Make dressing with y cup vinegar, lump of butter size of an egg, 1 table-spoon sugar, 1 tea-spoon salt; put on stove, while heating beat well 2 eggs, with a small table-spoon mustard, pour vinegar over this, stirring briskly to prevent curdling. Once more place on stove and let boil, let cool, then pour over the salad just before serving. Alternate Lady Manager World’s Fair, Albuquerque, New Mexico.252 SALADS. Chicken or Veal Salad. Boil 3 Bbs. meat and leave in the water to cool, then chop— not to fine. To as many cups of meat add as many cups of celery chopped, use part cabbage if celery cannot be had, moisten with the salad dressing. Hard boiled eggs sliced on top of dish. Battle Creek, Michigan. Fruit Salad. One package gelatine soaked in 2 cups cold water, cups sugar, juice of four'lemons and grated peel of 2, same of oranges, 3 cups boiling water. Directions for Making.—Soak the gelatine 2 hours, add lemon juice, grated peel and sugar, then leave 1 hour. Pour on boiling water, stir until dissolved and strain through double flannel. Do not shake or squeeze but let the jelly filter clearly through it in a bowl set beneath. Wet moulds and set aside to cool and harden. Albion, Michigan. Fruit Salad. One box gelatine soaked in 1 pint of cold water until dissolved, 3 cups sugar, 1 qt. boiling water; boil 10 minutes, flavor with the juice of 2 lemons, and a can of pine-apple juice, strain and let cool; then stir in 1 can of pine-apple cut in small squares, 2 oranges cut small, 2 bananas cut small. Put into moulds and cool. Sardine Salad. Remove oil and outside skin from three boxes of imported sardines, take out as much bone as possible, cut fine, enough pickle to season, 4 hard boiled eggs, and mix with sardines. Dressing for Same.—1 cup vinegar, 1 table-spoon sugar, 1 tea-spoon salt, 1 tea-spoon each of mustard and pepper, and 1 egg vvell beaten. Let boil until thick, constantly stirring, and when cold pour over the sardines, then garnish with celery. Vl'to/s / jfUrAM Daughter Governor Fishback, Arkansas, SALADS. 253 Lobster Salad. Cut the meat of the lobster into small pieces, or dice; make nests of three or four small crisp lettuce leaves, and put one large spoonful of lobster in each one. Put a spoonful of salad dressing in each, or serve separately in a small pitcher, or bowl. Alternate Lady Manager World’s Fair, Franklin Falls, New Hampshire. Potato Salad. Boil 4 large Irish potatoes and cut into small dice; mince 2 small onions and add to the potato and the chopped whites of 3 hard boiled eggs. Take the hard boiled yolks of eggs add salt and mustard seed to taste and mash fine. Make a paste by adding a dessert-spoon olive oil or melted butter. Mix thoroughly and then dilute by adding a small tea-cup vinegar and pour over the potatoes. c Lady Manager World’s Fair, 1 Harrison, Ohio. Potato Salad. Slice 6 or 8 good-sized potatoes which have previously been boiled in salted water, adding 1 small onion shredded fine and 2 or more hard boiled eggs, sliced. Dressing.—Beat 1 egg with 1 tea-spoon sugar, 1 of salt and and tea-spoon mustard; stir this slowly into 1 cup vinegar diluted with water, if too strong; cook until it thickens a little, but do not allow it to boil; remove from stove and add a small piece of butter, when cold pour it over the potato. This dressing is also very nice for lettuce. —Mrs. /., Oakland, California. Salmon Salad. One cup canned salmon, 1 cup crackers broke fine, 1 large onion chopped fine, salt and pepper to taste. Moisten well with vinegar and serve. 1 Albion, Michigari.254 SALADS. Tomato Salad Scald and peel the tomatoes, then put on a dish a layer of sliced tomatoes, and a layer of chopped celery, until the dish is full; pour over all a French dressing of i table-spoon vinegar, 3 table-spoons olive oil, 1 salt-spoon pepper, and salt-spoon salt; add a little cayenne if liked. Veal Salad. Boil till tender, chop fine, and proceed as in the above recipe. Garnish with sliced lemons. Department of State, I Claude Matthews, Indianapolis, f Orange Salad. One table-spoon vinegar, tea-cup water, 1 tea-spoon powdered sugar, a pinch of salt, a pinch of mustard, ^ teaspoon butter, yolks of 5 eggs. Mix sugar, butter, salt, pepper, mustard and vinegar, put on stove and heat through. Beat yolks light and stir in hot mixture on the stove; beat fast until it gets thick. Peel and remove the seeds from oranges, break in to pieces and pour mixture over them just before serving. Beat the yolks of 2 eggs to a cream, add 1 table-spoon sugar, a generous pinch of red pepper and scant tea-spoon mustard. Beat together and add tea-cup vinegar; steam until it thickens, stirring all the time; add a pinch of celery seed. Just before using add 2 table-spoons thick cream. Do not dress salad until ready for use. Lady Manager World’s Fair, Butte City, Montana. Indianapolis, Indiana. Salad Dressing. Topeka, Kansas. Bottled Salad Dressing. Beat the yolks of 12 eggs, add to them 1 cup sugar; 1 table-spoon each of salt, mustard and black pepper, a littleSALADS. 255 cayenne, and 1 cup of cream; scald 1 pint of vinegar, add 1 cup of butter; pour upon the mixture and stir well. When cold put in bottles and keep in a cool place. Alternate Lady Manager World’s Fair, Mineral Point, Wisconsin. Cream Salad Dressing. Three well beaten eggs, 2 tea-spoons mustard, 2 teaspoons salt, 2 table-spoons sugar, 1 cup sweet cream, x cup vinegar, % cup melted butter. Stir eggs, salt, sugar and cream together and warm. Mix butter and vinegar and add to the above, stirring until it thickens. fa/. Lady Manager World’s Fair, Pomfret, Vermont. My Favorite Salad Cream. One egg well beaten, 2 spoons (large) of butter, 2 spoons (large) of sugar, 2 spoons (large) of mustard, 2 spoons (large) of flour, 1 cup vinegar. Mix all together and let it come to a boil. Very fine on potato salad. Lady Manager World’s Fair, Hauser Junction, Idaho. Salad Dressing. Beat well 4 eggs; add 2 tea-spoons sugar, 1 tea-spoon salt, a shake of pepper, 2 tea-spoons mustard smoothed in water, 2 scant table-spoons melted butter and 1 % cups vinegar—scant measure; put over fire and stir until it arrives at the required thickness. If there should be lumps or it should have a curdled appearance beat well with an egg-beater and it will assume a creamy smoothness. This amount of dressing is sufficient for 3 lobsters or for 1 medium-sized chicken.- The beaten yolks of 4 eggs, 1 tablespoon sugar, 2 of butter, 1 of salt, 2 of vinegar, 1 of mustard; beat the whites of the eggs separately and add last; cook in a bowl set in hot water, stirring until it thickens; when cold add cream enough to make as thin as boiled custard. Alternate Lady Manager World’s Fair, Franklin Falls, Kew Hampshire^256 SALADS. Salad Dressing. Take 4 table-spoons butter, 1 table-spoon flour, 1 tablespoon sugar, 1 tea-spoon salt, 1 tea-spoon mustard, a little cayenne pepper, 1 cup milk, yi cup vinegar, 3 eggs; melt butter, stir flour, salt, sugar, etc. together; beat eggs in milk; cook over steam; beat the vinegar in after removing from stove. Delicious dressing for oysters, potatoes or salmon. Chicago, Illinois, Salad Dressing. Two cups sugar, 1 cup cider vinegar, 1 tea-spoon dry mustard, 1 tea-spoon each salt and pepper, butter size of a walnut, 6 eggs well beaten; put sugar and vinegar in a granite pan and heat hot, set off to partly cool before adding the beaten eggs, that they may not curdle. Mrs. M. McCarthy, Battle Creek, Mich. Dressing for Slaw or Lettuce. Three eggs well beaten, whites and yolks separately, 1 cup vinegar, cup cream, cup sugar, tea-spoon fine celery seed, tea-spoon fnustard, tea-spoon black pepper, butter size hen’s egg. Boil few moments, when cool pour over slaw or lettuce.—Mrs. Gov.-, Virginia. Dressing for Cold Slaw. Three eggs beaten until light, 12 tablespoons vinegar, 6 table-spoons cream, 3 table-spoons melted butter, 1 tablespoon mixed mustard, yi table-spoon celery seed, yi of salt, 1 tea-spoon sugar; stir well together while cooking to prevent curdling. This will keep for weeks in a cool place, bottled. Alternate Lady Manager World’s Fair, Fort Smith, Arkansas. Sauce for Lettuce or Potato Salad. Yolks of 2 raw eggs, 2 table-spoons sugar, 1 tea-spoon flour, ground mustard, salt and pepper; beat all until verySALADS. 257 light; stir into i tea-cup vinegar and let all come to a boil, while stirring to keep from curdling; take off and stir in butter size of hickory nut and use when thoroughly cold. Alternate Lady Manager World’! Fair, Knoxville, Tennewee. Administration Building.258 gread. 1HIS IS one of the most important articles of diet, and deserves the first place in this work. Bread has been truly named “The Staff of Life.” It holds in itself gluten, starch and sugar. It therefore combines the chief nutritive properties of animal and vegetable foods. An authority on bread-making has said, “In the composition of good bread, there are three important requisites: good flour, good yeast, and strength to knead it well.” A little experience, with the following hints, will enable any one to judge pretty correctly of the quality of flour. Squeeze up a handful, and if it falls from the hand light and elastic, it is a pretty sure sign it is good. If it falls in a compact mass, or is clammy to the touch, it is bad, and will not make good, light bread. It is , not of the first importance that flour should be very white, although it is desirable that it should be so. Next in importance to good flour is good yeast. Where it is practicable, it is always safest and cheapest to buy compressed yeast, or yeast from the baker. For those who prefer making it themselves, we give recipes that may be depended upon. Yeast when good should be of a light color and effervescent. To ascertain its quality, add a little flour to a small amount of it, set it in a warm place, and if it rises in the course of ten or twenty minutes, it is good. In making bread, bear in mind that it should be made as soft as can conveniently be kneaded. The flour should always be sifted and the bread thoroughly kneaded,BREAD. ¿59 Yeast. Twelve large potatoes, cup of sugar, 2 yeast cakes, % cup of salt, handful of hops. Boil potatoes, strain water off and set aside to cool. Mash potatoes to cream, add sugar and salt. Boil hops five minutes; when cool strain the water into the yeast, soak yeast cakes in tepid water, add when potatoes are cool; set over night to rise. Potato Yeast. Pare and grate 4 large raw potatoes; pour over them 1 qt. boiling water and set on the stove until it thickens; let it cool and then add 1 cup of well-raised sweet yeast, and set it in a warm place to rise, when quite light add 1 cup of sugar and j4 cup of salt. This will keep two or three weeks in a cool place. Hop Yeast. To a handful of hops take 3 pints of water and boil fifteen minutes; add 1 table-spoon salt. Strain the liquor, and while boiling pour over a handful of flour. Soak one yeast cake in a cup of lukewarm water until soft. After the liquor has become lukewarm add the yeast and set aside to rise. After it has risen, work in enough meal to make it stiff; roll, cut into cakes and set to dry.--, Governors Mansion, Nashville, Tennessee. Yeast That Will Keep All Summer. Pare and grate 12 large potatoes, add 1 tea-cup sugar and Y2 cup salt. Boil 2 handfuls of hops in x gallon of water five minutes, and strain onto the other ingredients. Put the mixture into a tin pail and set in a kettle of boiling water and stir till it thickens. When cool, add 1 pt. of good sweet yeast, or 4 fresh yeast cakes. Stir well, cover up tight, and set in a warm place to rise. When light, put into a stone or glass jar and set in a cool place in the cellar. Use cup of this yeast for two loaves of bread.26o BREAD. Yeast. Boil 3 table-spoons of hops in 4 qts. of water for ten minutes. To this add 3 pts. hot mashed potatoes, yi pt. of flour, 2 table-spoons of sugar, ¿4 of salt; strain it and add 1 pt. good baker’s yeast, or 2 or 3 cakes of dry yeast. If kept cool, this yeast will be good for a month, and a small quantity of it will do to raise fresh yeast with. Hop Yeast. Boil 6 good-sized potatoes in 2 qts. water; drain them and mash fine, but save the water and turn into them again, add % cup of sugar and the same of salt. Boil a handful of hops 5 minutes in 1 pt. of water, and strain into the other ingredients. Stir well, and when cool add ^ cup good yeast or 1 yeast cake soaked in warm water. Home Made Yeast. Boil a handful of hops in 2 qts. of water and strain. Grate 6 large potatoes, add 1 large spoon salt, 1 large spoon flour, 2 large spoons sugar; put all together and let come to boil; when about cool stir in 1 tea-cup yeast and keep in a warm place to raise well, after which it may be bottled and kept 6 weeks or more. One cup should be kept each time to start fresh. Always reliable. Yeast that will Keep. Boil 3 oz. of hops in 3 qts. of water. Pour over 1% cups of brown sugar. Stir 1 Y% cups of flour smooth in a little water, and pour it into the mixture. Set it in a warm place till it ferments; then boil and mash 8 good-sized potatoes; add them and 1 cup of salt. This yeast will not sour. Good Yeast. Boil %. fib. hops in 7 qts. water 15 minutes, strain, and add 2 cups brown sugar; set away for three or four days, but stir occasionally. At the end of this time heat the hop water, and add 6 potatoes mashed fine. Let it stand 12 hours, and put into a jug and set away in a cool place. Shake well before using, and for three loaves take % cup yeast. Potato Yeast. Boil a pint of hops in a quart of water. Steam and mash 5 medium-sized potatoes. Pour the water strained from theBREAD. 261 hops over the potatoes. Stir while boiling hot. Add a little salt and sugar. Sift in enough flour to thicken it; stir well. When almost cold, add 1 cake dry yeast dissolved, or about a pint of baker’s yeast. Soft Hop Yeast. Boil a handful of hops 5 minutes in 1 qt. water, keeping well covered. Pour the boiling hop water over 1 pt. flour and 3 mashed potatoes. Beat all together till smooth, and when cool add 1 table-spoon ginger, % cup sugar, and 1 cup baker’s yeast. Stir well, cover close, and let it rise about 8 hours, then put in a small handful of salt and stir it down. After 3 or 4 hours, put the yeast into a close-covered crock, and keep it in a cool, dry place. It will be ready to use in 4 or 5 days. Always stir when wanted, and use a cupful for 3 loaves. Apple Yeast. Six large apples, 1 pt. flour, 1 pt. cornmeal, 1 cup sugar, cup salt, 1 pt. hops, 1 gal. water. Simmer apples, hops, and water 1 hour, mash through a seive, add other ingredients and let cool, then add 1 cup of yeast. Keep in a cool place and use as other -east. Indianapolis, Indiana. Yeast Cakes. Boil 2 or 3 potatoes in 3 pts. water. When nearly done, put a handful of hops in a muslin bag and boil with the potatoes 5 minutes. Then put the potatoes in a crock and mash well, add a little of the potato water and 1 pt. of flour, and after beating up well turn on the rest of the potato water boiling hot. Add 1 table-spoon of salt, the same of ginger, yi cup sugar, and when cool, 1 cup good yeast. Let it stand about twelve hours, stirring down often. Then mix in enough white cornmeal to make it stiff enough to mold into cakes; roll out about Y% inch thick, cut out and dry quickly, but do not let them get heated. Turn occasionally, so they will dry evenly, and when thoroughly dry, put in a paper sack and hang in a dry place. One cake two inches square will make four loaves of bread. The Very Best Baking Powder. Get K>- of bicarbonate of soda, 1 tt>. of pure cream of tartar and 1 oz. corn starch. Sift two or three times. Use about 1 table-spoon for each pound of flour.—F. Holmden, Greenville, Mich igan.262 BREAD. Baking Powder. Take 3 oz. tartaric acid, 4 oz. soda, 9 oz. flour; sift 3 times and put in a tight box; use the same as other baking powder; 2 tea-spoons for a loaf of cake, or 4 for a quart of flour. It is much cheaper than any other, and I think better. Alternate Lady Manager World’s Fair, Stevenson, Connecticut Milk or Salt Rising Bread. Scald 1 pt. fresh sweet milk; put in 1 heaping tea-spoon salt and 1 table-spoon sugar; thicken with sifted flour and 1 tea-cup sifted Indian corn meal, until the batter is almost too thick to stir. Set in warm place, stirring occasionally. In 6 hours or less it will rise to top of vessel. Pour into your flour that has already been mixed with 1 tea-spoon salt and 1 table-spoon lard. Mix lightly, keeping the dough warm, and place in loaves in the baking stove pan (or what is better a deep tin pan) with its sides well greased with lard. Let the whole rise again and then increase your fire and brown. If you have cold boiled rice, mix in 1 tea-cup when you form the dough for rising the second time, and the bread will keep soft and sweet in cool weather, until it is used up. Lady Manager World’s Fair, Cartersville, Georgia. Salt-Rising Bread. Fill a common sized bowl % full of boiling water, let it stand till about milk warm. Then put in soda the size of a pea, and the same amount of salt; thicken with shorts, or canaille, and set in a warm place to rise. When this is light, put away in a cool place till the next morning, then make a hole in the center of a pan of flour, and stir in 1 qt. of boiling water, and a little salt; cool quickly with 1 qt. milk, then add the bowl of light dough, mix to a stiff batter, and set in a warm place to rise. When this is light, knead into a dough, and let it rise again; when light, bake in a moderate oven about 40 minutes. Yeast Bread. Sift the flour and add salt, dissolve yeast cake in cup of luke-warm water, add Y tea-spoon sugar, make a hole in the flour, pour in the yeast, add 1 pt. luke-warm water andMRS. SALUE S. COLTON, Alternate Lady Manager World’s Fair, Falkland, North Carolina.MRS. FRANC LUSK ALBRIGHT, Lady Manager World’s Fair, Albuqurque, New Mexico.BREAD. 265 stir well; let stand 2 hours to rise, then add enough to make it up, knead well, and let rise (I knead 3 or 4 times), make into loaves, let rise and bake in hot oven allowing the oven to cool as the bread bakes.----------Governor s Mansion, Nashville, Tennesee, Excellent Bread. Put 2 qts. of flour in a pan. Stir in a little milk and warm water. When the flour and water are only partially mixed, add 1 cup of hops and potato yeast. Stir this and add the rest of the water, then beat up thoroughly with a spoon. Leave it in a moderately warm place all night. Next morning stir in water enough to make four loaves; add flour enough to make a stiff dough. Knead well and leave it to rise again. When sufficiently light, make into loaves, using only a little flour. Put it in pans and let it rise. When risen sufficiently, bake in a moderate oven. Hop Yeast Bread. Take 1 pt. water and 1 pt. milk, add 1 cup yeast and enough sifted flour to make a rather stiff batter. Let this rise over night, and in the morning add a little salt, 1 qt. water, and enough flour to make a stiff dough. When it is light, make into loaves, let them rise and bake in a moderate oven. Bread. Sift 5 qts. flour, add 3^ pt. yeast, a little salt, and enough milk and water to make a stiff dough. Set this at night. Knead thoroughly next morning make into loaves, and when light, bake Good Bread. Make your sponge over night. Take a pan of flour, about 1 qt., and make a hole in the center of the flour. Pour in a quart of warm water and milk. Mash 6 potatoes and mix them in the flour, together with 1 tea-spoon soda, 3 tablespoons sugar, and, lastly, 1 cup of hop and potato yeast to every 4 loaves you wish to make. Place a thin cloth over the pan, and let it set over night in a moderately warm place. After it has risen in the morning, sift flour in your bread-bowl, about 1% qts. for a good-sized loaf. Pour your sponge, which should be very light, into the middle of the bowl of flour. Work the flour in, adding water if necessary. Have it as soft as you can conveniently mold. Then knead it into a ball, always working toward the center. If your hands and the bottom of the bowl are kept well floured, it will not stick. Knead thoroughly for y* hour. Leave the ball of266 BREAD dough, sprinkled with flour and lightly covered, to rise again. It will rise light enough in from 4 to 6 hours, according to the weather. It should be 3 times its former size, and seamed on the top. Knead thoroughly on the floured breadboard for 12 minutes, then make into loaves. Place the loaves side by side in a pan, and set them in a warm place to rise again. In about an hour they will be ready to put in the oven, which should be only moderately hot. A good authority says: “If you cannot hold your bare arm in the oven while you count 30, it is too quick.” Keep a uniform heat. If the crust begins to form too quickly, put paper over the tops of the loaves. The bread will be baked in about an hour. Take the loaves out and set them on their sides to cool, so that the air can circulate around them. This prevents “sweating.” When thoroughly cool, wrap in a cloth and put away in the bread-box. Graham Bread. This bread ought to be the bread of general use. It is fast becoming popular, as it deserves. The fine, white, bolted flour, so commonly used, has been deprived of its most valuable qualities by that bolting. The general use of graham flour should be encouraged. Almost everyone who uses it for a time, learns to like it better than the white. Its sweetness and strength make the latter seem insipid to the taste. The sponge is prepared precisely the same as for white bread. Use a half cup of cornmeal to every 2 qts. of graham flour. If you wish a light color, mix the graham flour with % the amount of white flour. Add 1 tea-spoon salt. Stir this into the sponge, add >2 cup of molasses for every good-sized loaf. Have the dough soft. Add water if necessary. Knead thoroughly, as with white bread, and set in a warm place to rise. When light enough, knead again, and make into loaves. Let it rise again for 1 hour. Then bake slowly. The rising and baking takes longer than with white loaves. Graham Bread. Two cups graham flour, 1 cup white flour, 1 table-spoon sugar, 1 tea-spoon salt, 1 table-spoon lard rubbed into the flour thoroughly, 1 cup milk scalded; when cool enough dissolve in it y2 yeast cake. Put water enough with the milk so that when mixed with the flour it will make a stiff batter. Let it raise over night; in the morning put flour on the bread-board, turn the mixture on and chop thoroughly,267 BREAD. mixing in as little flour as possible; put in tins and bake for the first 15 minutes in a very hot oven, after which let it cool gradually. Bake 1 hour. Lady Manager World’s Fair. Augusta, Maine. Graham Bread. Two qts. wheat flour, 2 lbs. Graham flour, 1 table-spoon salt, 1 qt. boiled milk, 1 pt. water, x cup molasses, Y2 compressed yeast cake. Mix wheat and Graham flour and salt together, then make a hole and pour the milk into it after it is cooled, with warm water and yeast cake. Graham Bread. Alternate Lady Manager World’s Fair, Newark, New Jersey. One pt. cool scalded milk, 2 table-spoons sugar, 1 teaspoon salt, % cup home-made yeast, or Y cake compressed yeast in Y cup water, 5 cups sifted Graham flour, 1 cup white flour. Sponge as for white bread. Let raise over night, then put in pans, let rise again, bake 45 minutes. If this bread is intended for breakfast the sponge should be made the night before; if for supper, early in the morning. Sponge.—One pt. warm water, Y% coffee-cup good yeast, 1 table-spoon lard, tea-spoon soda, flour to make thin batter; mix thoroughly; beat hard several minutes and set to rise; when risen stir in 1 liberal pint of corn meal, \lA tea-cup molasses, a pinch of salt, 1 table-spoon melted butter and 1 tea-cup flour; stir well and set to rise in a well-greased pan; when very light bake 1 hour. It is better to scald the meal and stir in before it becomes cold. Some persons prefer white sugar in place of the molasses. Lady Manager World’s Fair, Harrisonburgh, Virginia.268 BREAD. Bertie’s Corn-Bread. Stir thoroughly together i x/2 pts. corn meal, % pt. flour, i heaping table-spoon sugar, i heaping tea-spoon salt and 2 heaping tea-spoons baking powder; mix by running through sifter 3 times; then rub in a generous table-spoon cold lard, add 2 eggs well-beaten and 1 % pts. sweet milk. This should make a moderately stiff batter. Pour into a shallow tin and bake in rather hot oven for x/2 hour. Lady Manager World’s Fair* Tampa, Florida. Boston Brown Bread. One cup Graham flour, 1 cup wheat flour, 1 cup rye flour, 1 cup corn meal, 1 cup molasses, 3 cups sweet milk, 1 teaspoon saleratus, 2 eggs, a little salt; steam 3 hours; lastly set in the oven a few minutes to dry off. Des Moines’ Iowa. Brown Bread. Two cups sweet milk, 1 cup sour milk, 2 cups meal, x cup Graham, x/2 cup molasses, 1 table-spoon salt, 1 table-spoon soda. Alternate Lady Manager World’s Fair, Skowhegan, Maine. The Real Boston Brown Bread. One cup Graham flour, 2 cups Indian meal, 2 cups sweet milk, 1 cup sour milk, 1 cup molasses, 1 tea-spoon soda. Steam hard 3 hours without moving pan. Alternate Lady Manager World’s Fair, Ashland, Wisconsin. Brown Bread. One pt. sweet milk, 1 egg, x/2 cup N. O. molasses, 1 level tea-spoon soda, 2 cups Graham flour, 1 tea-spoon.salt, 2 teaspoons baking powder. Put together as follows^ The soda in the molasses, and let it foam up well, the baking powderBREAD. 269 in the flour, salt in the milk. Then stir all together well. Steam in two small tins 1 hour and dry in oven 5 minutes. Kalamazoo, Michigan. f Jp Brown Bread. One pt. corn-meal, 1 pt. Graham flour, 1 pts. sour milk (sweet will do), % pt. dark molassses, 1 tea-spoon salt, 1 y2 tea-spoons soda, steam 3 or 4 hours. Can be steamed over at any time. Jb & (r— Brown Bread. Alternate Lady Manager World’s Fair, Bozeman, Montana. One pt. sour milk, % cup of molasses, 1 heaping tea-spoon of saleratus, l/2 Indian meal and y2 rye meal to make a stiff batter, and scanty y2 cup raisins. Steam 4 hours and set in a not very hot oven y2 hour. 1 Alternate Lady Manager World’s Fair, Franklin Falls, New Hampshire. Brown Bread. One cup rye flour, 1 cup corn-meal, 1 cup wheat flour, 1 cup sour milk, y2 cup molasses, 1 tea-spoon soda; wet soft, put in tin pudding boiler and steam 3 hours. Alternate Lady Manager World’s Fair, Hartford, Connecticut. Boston Brown Bread. Two cups sweet milk, % cup molasses, 1 egg, 1 tea-spoon soda, 1 of salt, 1 cup rye meal, 2 cups Indian meal, steam 2 hours and bake y2 hour. Alternate Lady Manager World’s Fair, Watertown, South Dakota. Baked Corn Bread. One tea-cup cream, % tea-spoon soda, 1 cup flour, 1 cup sugar, 1 cup Indian meal, 1 egg, butter size of walnut. Granulated meal is the best. Alternate Lady Manager World’s Fair, Br&ttleboro, Verpiont,270 BREAD. Corn Bread. One pt. milk, 2 eggs, cup sugar, 1 table-spoon butter, 1 large cup flour, 2 large cups white Indian meal, 2 teaspoons baking powder, a little salt; stir well and bake in hot buttered tins 10 minutes in a quick oven. ^7/OV Jersey City, New Jersey. North Dakota Corn Bread. One pt. corn-meal, 1 pt. Graham flour, 1 pt. sour milk, cup molasses, 1 table-spoon melted butter, 2 spoons soda. Steam 3 hours, bake 20 minutes. /fy/ _ ‘ . /?/ ^ . ✓ Alternate Lady Manager World’s Fair, ytW* s. flour. Make a hole in the flour, and break in 3 eggs, y gill yeast, and 1 pt. milk; mix well together, and set in a warm place to rise. When light, work it over gently, and let rise for about an hour; then mold up round, and let it stand 10 minutes. Grease the top, flatten a little with the rolling-pin, and turn one^ half over on the other; when light, brush over with egg, and bake 20 minutes. Tremont House Rolls. Take 2 qts. light bread dough, spread well with butter, sprinkle on a little flour, knead well. Then roll out, and cut with a biscuit-cutter, grease the tops with butter, press the edge of your hand on the center of each biscuit, and fold one half over the other. Set them in a warm place to rise, and bake in a medium oven.28o BISCUITS, ROLLS, MUFFINS, ETC. Graham Rolls. Make a sponge of 2 fibs, unsifted Graham flour, 1 fib. white flour, 1 yi pts. warm water, and y2 pt. yeast. When this is light, add y cup molasses, 1 egg, 1 tea-spoon salt, and white flour sufficient to make a stiff dough. Let it rise again, and then take the dough onto a board, and work for about y2 hour by spreading with the knuckles, and folding over repeatedly; then make into rolls, grease the tops and sides, put into a dripper and bake. These quantities will make about 50 rolls of small size. If intended for supper, the Graham sponge should be set at nine o’clock in the morning. Pocket-book Rolls. Let 1 pt. milk come to boiling heat, add to this 1 cup sugar, y2 cup butter; when cool enough add 1 egg, and 1 cup yeast with flour enough to make a soft dough, as soft as you can knead it; set it away in a warm place to lighten; flavor with nutmeg. When light make into balls, roll flat, butter the top and fold over. Let them puff up again, then they are ready to bake in a moderately warm oven. When putting them in the baking-pan do not let them touch each other. Dover, Delaware. Breakfast Rolls. Make always of good flour. Take y2 cake best yeast and dissolve in ^ cup tepid water, pour this in about y pt. flour to which more tepid water (or milk if you like) must be added until a batter is made'/now put in a pinch of salt and not quite a tea-spoon white sugar. Cover well and set in a warm place to rise. After the lapse of 12 hours add a piece of lard the size of an egg and sufficient flour to make the batter a stiff dough;'now mold into roll shape and place in a tin pan which you must set under stove to rise again, before putting in oven to bake. CUA- i. '7?l êCurV Rolls. Alternate Lady Manager World’s Fair, Augusta, Georgia. One qt. flour, 1 pt. boiling water, y lb. butter, 1 cup sugar,MRS. F, H. HARRISON, Lady Manager World’s Fair, Evanston, Wyoming. MRS. JOSEPH C, STRAUGHAN, Lady Manager World’s Fair, Boise City, Idaho-MRS. WHITNEY S. CLARK, Lady Manager World’s Fair, Des Moines, Iowa.BISCUITS, ROLLS, MUFFINS, ETC. 283 I cup yeast, 6 eggs beaten light, i table-spoon salt; add enough water to mix the flour. Lady Manager World’s Fair, Evanston, Wyoming. French Rolls. One pt. milk, i cup home made yeast, flour enough to make a stiff batter; raise over night, in the morning add i egg, i tea-spoon butter and flour enough to make it stiff to roll. Mix it well and let it rise, then knead it again (to make it fine and white), roll it out, butter t, cut with a round tin and fold over, put them in a buttered pan and cover close. Set them in a warm place until they are very light, bake quickly and you will have delicious rolls. (ÂtsIsQ f /tâ, fé' Alternate Lady Manager World’s Fair, Anderson, Texas. Tea Rolls. One pint milk scalded, piece of butter size of an egg, melt in the milk, i table-spoon sugar, i tea-spoon salt; when milk is cool enough dissolve in it yeast cake, add flour to make stiff batter, let stand in a warm place 4 hours, then turn on a well-floured bread-board and knead or chop; roll thin, place little piece of butter inside and double over, dip the edges in melted butter and put in a well buttered tin, set in cool place for about 1% hours before baking, at which time put in a warm place and when very light put in quick oven and bake 15 or 20 minutes. Tea Rolls. Lady Manager World’s Fair. Augusta, Maine. Early in the morning scald 1 pt. new milk and add apiece of butter the size of a small egg, % cup sugar, 1 tea-spoon salt; when milk is warm add ^ cake of Vienna yeast dissolved in a little warm water, and flour to make a stiff batter. Let it rise until very light, add 1 beaten egg and flour to mold. Rise until light, mold again and rise, when light lift carefully onto the board, and without molding, roll lightly until inch thick, cut in round«, spread on a little soft butter and fold over once. Place in tins so they will284 BISCUITS, ROLLS, MUFFINS, ETC. not touch, and let them rise until very light. Bake in a hot oven 15 minutes. If they are raised too soon they can be set in an ice chest or cold place a short time until wanted. Alternate Lady Manager World’s Fair, Franklin Falls, New Hampshire. Cinnamon Rolls. Roll the dough of ordinary rolls rather thin, spread lightly with butter, then sugai and cinnamon. Make it into a long roll and cut off pieces about 1 in. thick and put in baking-pan to rise. When light bake in a .moderate oven. Sewanee. Tennessee Cinnamon Bread. One cup sugar, 1 tea-spoon cinnamon, 1 egg. Mix the cinnamon with dry sugar, then add beaten egg. Make a thin loaf of bread, cut in two and butter while hot, then spread on the mixture saving enough to frost the top. Dry slightly in the oven. Lady Manager World’s Fair, Pomfret, Vermont. English Muffins. Take 1 qt. flour, % tea-spoon sugar, 1 tea-spoon salt, 2 large tea-spoons baking powder, 1 % pts. milk. Sift together flour, sugar, salt, and powder; add milk, and mix into smooth batter, a trifle stiffer than for griddle-cakes. Have griddle heated regularly all over, grease it, and lay on muffin-rings, half fill them, and when risen well up to top of rings, turn over gently with cake-turner. They should not be too brown, just a buff color. When all cooked, pull each open in half, toast delicately, butter well, serve on folded napkin, piled high, and very hot. Graham Muffins. Take 1 qt. Graham flour, 1 table-spoon brown sugar, 1 teaspoon salt, 3 tea-spoons baking powder, 1 egg, 1 pt. milk. Sift together Graham, sugar, salt, and powder, add beaten egg and milk; mix into batter like pound cake; muffin-pans, well greased, % full; bake in hot oven 15 minutes. Oatmeal Muffins. Take % pt. oatmeal, 1 pt. flour, 1 tea-spoon salt, 2 teaspoons baking powder. Sift together. Rub in 1 table-spoon of butter, beat 2 eggs and add them, with 1 pt. sweet milk.BISCUITS, ROLLS, MUFFINS, ETC. 285 Stir into a smooth batter about like that for griddle-cakes. Bake in muffin-pans, in a quick oven. They will be done in 20 minutes. They should not brown, but be a delicate buff color. London Muffins. To 1 pt. of warm, sweet milk, add % oz. compressed yeast, a little salt, and flour enough to make a soft dough; cover over with cloth, and set in a warm place to rise. When light, divide into pieces the size of an egg, and mold up round. Sift a wooden tray two inches deep % full of flour, then press the bottom of a pint basin in the flour, about three inches apart, and put the pieces of dough in the holes. Let them rise, place carefully on a griddle, and bake a light brown. Then turn them over, and bake the other side. Mrs. W.’s Muffins. Take Y* pt. sweet milk, 2 table-spoons sugar, 1 egg well beaten, 3 tea-spoons baking powder, and flour enough to make a thick batter. Stir well, and bake for 20 minutes in a quick oven. Plain Muffins. Take 2 Bbs. raised dough, rub in Y K>. butter, melted; then add ^ cup milk, 1 whole egg and 4 yolks, a little sugar, a little salt, and Y flour. Beat well, till the batter is smooth, and let it rise for awhile; then set the muffin-rings on a buttered baking-pan, grease the rings, and half fill them. Let rise Y* hour, and bake in a hot oven. London Crumpets. Take iY lbs. flour, 1 qt. warm water, a cup yeast, 1 tablespoon melted butter, and 1 of syrup, 1 tea-spoon salt; mix all together. Set at night, or six hours before baking. Beat well at time of mixing, and also just before baking. Muffin Bread. One cup milk, 1 pt. flour, 1 egg, 1 tea-spoon sugar, 3 teaspoons yeast powder, 4 table-spoons melted lard or butter, a little salt. Lady Manager World’s Fair, Milford, ^Delaware.286 BISCUITS, ROLLS, MUFFINS, ETC. Breakfast Cakes. Take 2 cups flour, y> pt. sweet milk, a little salt, 2 eggs well beaten. Stir well. Bake in muffin-pans, in a ouick oven. Breakfast Muffins. One pt. flour, 1 cup sweet milk, 2 eggs beaten light, scant % cup butter, scant y2 cup sugar, 2 tea-spoons baking powder. Bake in patty, or gem tins. Lady Manager World’s Fair, Janesville, Wisconsin. Muffins. One pt. sweet milk, 3 eggs well beaten, 1 cup flour, a little salt. Bake in a quick oven. d M) Cream Muffins. Three eggs beaten separately, 1 pt. new milk, 1 pt. flour, 1 table-spoon butter; bake in quick oven. Lady Manager World’s Fair, Juneau, Alaska. Jefferson City, Missouri. - Tea Muffins. One table-spoon butter, y cup sugar, 1 egg, y, cup sweet milk, 2 tea-spoons baking powder, 3 cups flour. Lady Manager World’s Fair, Jackson, Mississppi. Quick Muffins. One qt. flour, 2 eggs, y cup sugar, 1 pt. sweet milk, 3 teaspoons baking powder. Alternate Lady Manager World’s Fair, Lisbon, North Dakota. Southern Corn Meal Muffin Bread. Eight table-spoons white corn meal, 3 eggs, 1 cup cold boiled rice, 3 small cups buttermilk, 1 good tea-spoonBISCUITS, ROLLS, MUFFINS, ETC, 287 soda. Beat eggs light separately; to the yolk add part of thè milk and 4 table-spoons of the meal and the rice; then more milk and meal and lastly the whites of eggs and soda. Bake in buttèred tins with quick fire. ------------, Governor s Mansion, Atlanta, Georgia. Corn Meal Muffins. Take \ y2 cups corn meal, 2 tea-spoons baking powder, \ x/2 cups flour, 1 table-spoon sugar, Y% tea-spoon salt, table-spoon melted butter, 2 eggs, milk to make stiff batter. Alternate Lady Manager World’s Fair, Eddy, New Mexico. Queen of Muffins. Cream l/2 cup butter, add 1 cup sugar and cream together, mix 2%! cups pastry flour with 3 tea-spoons baking powder, add this to first mixture alternately with 1 cup milk, add 2 eggs well beaten. Bake in gem pans 25 or 30 minutes. Alternate Lady Manager World’s Fair, Skowhegan, Maine. Buns. One cup sugar, i cup milk, i cup yeast; grate in Y* nutmeg, add flour to make a sponge, let rise over night. In the morning add Y* cup butter, i of sugar, and flour to make a soft dough. Let this rise till very light, then mold into small biscuit and let rise till light enough to bake. This makes about 30 buns. When baked frost with a thin frosting, or wash while hot with 2 table-spoons molasses, and 1 of water, flavored with lemon. Battle Creek, Michigan. Egg Bread. Scald 1 qt. corn-meal with boiling water, add salt, and 2 eggs without beating, 1 cup sour milk and a scant tea-spoon soda. Have the pan well greased with lard and smoking hot when the dough is put in it; bake in a moderate oven. The bread should be served as soon as it is done. This is the way corn bread is made in the south. Alternate Lady Manager World’s Fair, Pocatello, Idaho.288 BISCUITS, ROLLS, MUFFINS, ETC. Old-Fashioned Sally-Lund. Beat up 4 eggs, add tea-cup of drawn butter, % pt. lukewarm milk, i cup warm water, cup of yeast, a pinch of salt, and tea-spoon soda. Beat all together with i qt. of flour, to about the consistency of pancake batter. Butter a tin basin, or pudding-dish, and pour in. Set away to rise. It will be light enough to bake in 5 or 6 hours. Put in a moderately hot oven and bake 40 minutes. It is delicious for breakfast or supper. Rice Drops. One-half pint of cold hominy rubbed to a cream, with 1 table-spoon butter and 1 egg, >2 pint rice flour added, then sufficient milk to make a stiff batter; 1 tea-spoon yeast powder. Drop on tin sheets and bake. Lady Manager World’s Fair, Charleston, South Carolina. Graham Fruit Bread. Mix unsifted Graham flour with raisins, chopped figs, currants, and dates in equal quantities. Mix with ice-water, and stir quickly, to make it light. Have the mass quite stiff. Then knead briskly. Cut in cakes, as desired, and bake in a quick oven. It will rise, and be delicious. Light Rusk. One lb. bread dough, 2 eggs, % cup butter, % cup white sugar; mix thoroughly; let the dough rise until light; mold into small buscuit; let it rise again, then bake. When done wash the tops with a little sweetened milk. Alternate Lady Manager World's Fair, Newark, New Jersey. Excellent Rusks. Take 2 cups sweet milk, cup yeast, flour enough to make a sponge. Set away to rise. When light, add 1 coffee-cup white sugar, 3 eggs, and 4 table-spoons butter. Spice to taste. Work well, and put in pan. Let rise again, then bake in moderate oven 25 minutes. Dissolve 2 tablespoons of sugar in a little milk, wet the top of each, and set for a minute in the oven.BISCUITS, ROLLS, MUFFINS, ETC. 289 Rusks. One pt. of sweet milk (warm), Y cup butter, 1 cup sugar, 2 eggs, 1 table-spoon salt, 2 tea-spoons yeast. Make a sponge with the milk, yeast, and enough flour for a thin batter, and let it rise over night. In the morning add the eggs, butter and sugar, well beaten together; salt and flour enough for a soft dough. Alternate Lady Manager World’s Fair, Newark, New Jersey. Lunn. Make a thick sponge of 1 pt. flour as for rolls. After it is risen stir in 2 eggs well-beaten with 1 cup sugar, a spoon of butter, add enough flour to make thick batter. Put it in a pan to rise again and when light bake in a moderate oven. French Rusks. Sewanee. Tennessee Take 2 lbs. light dough, work in 4 oz. butter, add yolks of 4 eggs, 4 oz. sugar, a large yi cup milk, and flour enough to make a soft dough. Set in a warm place for Y% hour. Make up into rolls, and when light bake them. Rusks. Take \Y pts. flour, l/2 tea-spoon salt, 2 table-spoons sugar, 2 tea-spoons baking powder, 2 table-spoons butter, 3 eggs, 1 tea-spoon each extract nutmeg and cinnamon, Y pt. milk. Sift together flour, salt, sugar, and powder; rub in butter cold; add milk, beaten eggs, and extracts. Mix into dough soft enough to handle; flour the board, turn out dough, give it a quick turn or two to complete its smoothness. Roll them under the hands into round balls size of a small egg; lay them on greased shallow cake-pan, put very close together; bake in moderately heated oven 30 minutes; when cold, sift sugar over them. Toast. Toast thin slices of bread over red hot coals. Have a saucer of hot water at hand, run the crust around in it lightly and butter. Set in the oven after making each slice. Pile one on the other as made. When the last slice is made, the whole will be ready to serve.290 BISCUITS, ROLLS, MUFFINS, ETC» Buttered Toast. Beat to a froth i cup butter, 2 table-spoons flour; pour over this ^ pt. boiling water. Cut bread in slices yi in. thick, toast brown, and dip in this. Delightful toast. ('/?'■? Lady Manager World’s Fair, S t Jackson, Mississppi. Milk Toast. Toast as above. Dip each slice in scalding mlik, a little salted. Spread with butter. Pour the hot milk left over the toast. Serve very hot. English Toast. Slice some bread thin and spread with butter, then toast the other side, and send to table at once. French Toast. Beat 2'eggs thoroughly, and add 1 cup sweet milk. Slice bread thin, and dip in the mixture. Lay each slice on a buttered griddle; brown both sides. Butter and serve immediately. Lemon Toast. Beat the yolks of 5 eggs and aUd to them 3 cups sweet milk. Dip thin slices of baker’s bread in the mixture. Have a spider with a little hot butter in it, and fry the toast brown on both sides. Whip up the whites of the 5 eggs with 1 cup powdered sugar. Add the juice of 2 lemons. Heat and add ^ pt. boiling water. Pour over the toast as a sauce, and serve for supper. Delicious.291 W/affles and (Jriddle (^ake§. Perfection Waffles—Old Fashioned. One quart sour cream or buttermilk, one pint sweet cream or new milk, 4 eggs beaten separately, a level tea-spoon of soda dissolved in a small quantity of sour cream reserved for it from the quart, flour enough to make a stiff batter, a little salt. How to do it— Place some flour, after sifting in your bowl, pouring in your buttermilk, stirring to make smooth, adding flour, adding milk of both kinds; then add yolks of eggs well beaten, then soda, lastly whites of eggs, beaten to a stiff froth, very gently mixing through. In baking fill the waffle-iron only half full. These waffles are exquisitely light and rise fully twice their size, and the cook must be careful in regard to this. Alternate Lady Manager World's Fair, Hall Down, 'West Virginia. Mother’s Buttermilk Waffles. Sift together i qt. of flour and i even tea-spoon of salt. Dissolve yi, tea-spoon baking soda in table-spoon or so of warm water. Stir flour and salt into a pint of buttermilk; add 2 table-spoons of lard, melted, not hot, and 2 eggs. When well mixed together, add the soda and water; if the buttermilk is quite sour, an even tea-spoon or more, will be needed. Fried brown on a hot, well-greased iron, these waffles are unsurpassed. Each waffle should be served as soon as done, as they lose their crispness, otherwise. Lady Manager World’s Fair, Tampa, Florida.2Ç2 WAFFLES AND GRIDDLE CAKES. Hot Waffles. Take 3 lbs. flour, 3 pts. water, and 1 pt. yeast. Maxe into a smooth batter, and cover up to rise. When light, add % lb. sugar, 6 ozs. melted butter, 10 eggs, and a little salt. Beat up thoroughly, let them rise, and bake in waffle-irons. These are very nice for supper. Very Nice Waffles. One qt. Hour, 1 pt. milk. 3 eggs, ^ cup butter, ^ cup sugar, 2 tea-spoons cream tartar, 1 tea-spoon soda, a little salt. Beat all well together, grease your tins or waffle-irons and fry over a quick fire. From Miss■ Alternate Lady Manager World’s Fair, Lakeport, New Hampshire. Waffles. One egg well beaten, 1 pt. milk, 4 heaping table-spoons flour, 1 tea-spoon baking powder, small tea-spoon salt. Beat all well and make quite thin with either milk or water. Have the irons very hot and well greased on both sides. Lady Manager World’s Fair, Milwaukee. Wisconsin. Flannel Cakes. Take 1% pts. flour, 1 table-spoon brown sugar, 1 tea-spoon salt, 2 heaping tea-spoons Royal Baking Powder, 2 eggs, 1 yi pts. milk. Sift together flour, sugar, salt, and powder, add beaten eggs and milk, mix into smooth batter, that will run in rather continuous stream from pitcher. Bake on good hot griddle, rich-brown color, in cakes large as tea-saucers. (It is not in good taste to have griddle-cakes larger.) Serve with maple syrup. Grist Bread. Two cups boiled hominy or grist, 2 cups raw hominy or grist, 1 egg, 1 spoon butter and lard mixed, enough milk and water to make the mixture very soft, even watery, bake in moderate oven. It should be dry and grainy when done, Sewanee, Tennessee.WAFFLES AND GRIDDLE CAKES. 293 Waffles. Take 1 cup sour milk, 2 table-spoons drawn butter, 2 eggs, a scant Y* tea-spoon soda, a little salt. Beat the eggs separately. Stir with flour into a thick batter. Bake in waffle-iron. Waffles. Six eggs beaten separately, 1 spoon butter and a little salt, yeast powder, 1 qt. flour, sweet milk to make rather thin batter. Sewanee. Tennessee Puffs. One qt. milk, 1 qt. flour, 1 small tea-spoon salt, 2 teaspoons baking powder, 2 eggs; bake in hot buttered gem pans quickly. sSvT/y*iJ~ f Jersey City, New Jersey. Puffs. Take Y* pt. milk, Y* pt. flour, 1 table-spoon butter. Beat separately 2 eggs, stir quickly. Drop into hot gem-pans, and bake quickly. Graham Puffs. Same as previous recipe, but use Graham flour. Delicious. Rice Croquettes. Boil a handful of rice in milk. When swelled, add 2 well-beaten eggs, a little butter, flavoring, salt, and sugar. Let boil till very thick. Lay the rice on a board, cut in squares, roll in cracker crumbs, and fry brown in butter. Rice Griddle Cakes. Take Y^ tea-cup rice, simmer in 1 pt. milk until tender; add a piece of butter the size of a walnut, a little salt, 3 eggs, sufficient milk to thin it and flour enough to make a thin batter. -----, Alternate Lady Manager World's Fair, Walhalla, South Carolina. Griddle Cakes. Take 1 pt. milk, or % milk and water warmed, a little salt, Y% cup flour, 3 table-spoons yeast, 1 egg well beaten. Set to rise over night. Bake on hot gridiron, on both sides. Graham Griddle-Cakes. Take 1 pt. Graham flour, Y pt. cornmeal, Y pt. flour, 1 heaping tea-spoon brown sugar, Yt tea-spoon salt, 2 tea-294 WAFFLES AND GRIDDLE CAKES. spoons baking powder, i egg, Y pt. each of milk and water. Sift together Graham flour, cornmeal, flour, sugar, salt, and powder. Add beaten egg, milk, and water. Mix together into a smooth batter, without being too thin (if too thick it will not run, but break off and drop). Heat griddle pour batter into cake as large as a tea-saucer. Bake brown on one side, carefully turn and brown other side. Pile one on the other; serve very hot, with sugar, milk, cream, or maple syrup. Oatmeal Griddle Cakes. Take ^ pt. oatmeal, Y pt. flour, % tea-spoon sugar, i teaspoon baking powder, sifted in with the flour, a little salt, cold water enough to make a batter. Beat well, and bake quickly on hot griddle. Rice Griddle-Cakes. Take 2 cups cold boiled rice, 1 pt. flour, 1 tea-spoon sugar, Yv tea-spoon salt, 1 % tea-spoons baking powder, 1 egg, little more than Y* pt. milk. Sift together flour, sugar, salt, and powder; add rice, free from lumps, diluted with beaten egg and milk; mix into smooth batter. Have griddle well heated, make cakes large, bake nicely brown, serve with maple syrup. Crushed Wheat Griddle-Cakes. Take 1 cup crushed wheat, \Y pts. flour, 1 tea-spoon brown sugar, Y* tea-spoon salt, 2 tea-spoons baking powder, 1 egg, 1 pt. milk. Boil 1 cup crushed wheat in Y pt. water 1 hour, then dilute with beaten egg and milk. Sift together flour, sugar, salt, and powder; add to crushed wheat preparation when quite cold, mix into smooth batter. Bake on hot griddle. Brown delicately on both sides. Serve with cream sauce. Indian Griddle-Cakes. 4 Take Y qt. corn meal, % qt. flour, 1 tea-spoon brown sugar, Y tea-spoon salt, 2 heaping tea-spoons baking powder, 2 eggs, 1 pt. milk. Sift together corn meal, flour, salt, sugar, and powder, add beaten eggs and milk, mix into smooth batter. Bake on very hot griddle to nice brown. Serve with molasses or maple syrup. Rye Griddle-Cakes. Take 1 pt. rye flour, Y* pt. Graham flour, Y pt. flour, 1 table-spoon sugar, Y tea-spoon salt, 2 tea-spoons baking powder, 1 egg, and .1 pt, milk. Sift together rye floiir,GrahamWaffles And griddle cakes. 295 flour, sugar, salt, and baking powder, add beaten egg and milk, mix into smooth batter. Bake deep brown color on hot griddle. Buckwheat Cakes. Take 1 pt. buckwheat flour, ^ cup corn meal, 1 tablespoon molasses, yi tea-spoon salt. Add warm water to make a thin batter. Stir well, and set in a warm place over night. In the morning, add a little soda, and bake on hot griddles. Quick Buckwheat Cakes. To iyi pts. pure buckwheat flour add % pt. each wheat flour and Indian meal, 3 heaping tea-spoons baking powder, 1 tea-spoon salt, 1 table-spoon brown sugar or _ molasses. Sift well together in dry state, buckwheat, Indian meal, wheat flour, and baking powder, then add remainder. When ready to bake, add 1 pt. water, or sufficient to form smooth batter, that will run in a stream (not too thin) from a pitcher. Make griddle hot and cakes as large as a saucer. When surface is covered with air-holes, it is time to turn cakes over. Take off when sufficiently browned. Scaled Corn Meal Cakes. Two cups yellow corn meal, % tea-spoon salt, wet with boiling sweet milk until a very thin batter is formed, fry quickly. Cakes are very thin and delicious. /f. Lady Manager World’s Fair, San Francisco, California.2q6 gnleattened J^Fead Graham Gems. One-half pt. graham flour, l/2 pt. wheat flour, 2 eggs, a pinch of salt, 1 pt. of sweet milk. Jersey City, New Jersey. Soft Corn Bread. One cup rice well boiled, y2 cup corn meal, 2 eggs, 1 qt. sweet milk, salt to taste. Serve hot in same dish in which baked. Grits Bread same way with 3 eggs. Graham Gems. Into cold soft water, or equal parts of milk and water, stir a sufficient quantity of graham flour to make a batter of about the consistency of that used for ordinary griddle cakes. No definite rule as to proportions can be given, as the absorbing property of various kinds of flour differs considerably. If the batter is too thin, the cakes will be clammy and hollow; if too thick, they will be somewhat heavy. Have the cast-iron bread-pan “sizzling” hot, and drop the batter into the cups with a spoon, filling them even full. The oven should be very hot when they are first put in to bake, and then allowed to cool a little so as to prevent their scorching. If the batter is beaten ten or fifteen minutes with the mixing spoon, it will make the cakes lighter and better. Wheat-Meal Crisps. Make a very stiff dough of graham flour and cold water; knead thoroughly, roll very thin, and bake from ten to twenty minutes in a-hot oven. Excellent for dyspeptics.UNLEAVENED BREAD. 2Q7 f Beaten Biscuit—Old Virginia. Three Ebs. flour, 1 large tea-spoon salt, 4 oz. butter or lard, 3 cups sweet milk or water (tepid); mix water or milk with the melted.butter and salt. Wet nearly all the flour, making a stiff dough; knead until smooth, then beat with a heavy mallet for about 30 minutes. Take one part of Indian meal and two parts of dry snow; or, if the snow be moist, use equal parts of meal and snow; mix well in a cold room. Fill the pans rounding full, and bake immediately in a very hot oven. This makes an excellent cake. Graham Crackers. The dough for hard biscuit is rolled thin, and baked until all the moisture has evaporated. The latter part of the baking should be in a slow oven. A brick oven is best. Breakfast Rolls. Sift 1Y* pts. of whole-wheat flour into a bowl, and mix with it a cup of rich milk which has been set on ice for y, hour or made very cool in some other way. Pour the milk into the flour very slowly, a few spoonfuls at a time, mixing it with the flour as fast as poured in, allowing no pools to form to make the dough sticky. A little salt may be added to the milk before mixing with the flour, if the bread cannot be relished without it. Mix the dough stiff enough so that it will not adhere to the kneading-board, and knead it very thoroughly for at least y2 hour, or until it becomes sufficiently elastic to resist a poke of the fist, and springs back to its original shape itself. The dough should be mixed quite stiff; if too soft, it will be moist and clammy. The amount of flour necessary will vary with the quality, but 3 times the amount of liquid used will usually be quite sufficient for mixing and dusting the board. When thoroughly kneaded, divide into 2 pieces, and roll each over and over with the hands, until a long roll is formed of about 1 inch in diameter; cut this into 2 inch lengths, prick with a fork, and place at once in tins far enough apart so that they will not touch each other when baking. Each roll should be as smooth and perfect as possible, and with no dry flour adhering. The rolls must not be allowed to stand2q8 UNLEAVENED BREAD. after being molded, but as a tinful is former., they should be placed at once in the oven, which should be all ready and of the proper temperature. About 25 minutes will be required to bake well. When done, spread on the table to cool, but do not pile one on top of another. Very nice rolls are made in the same manner, using ice-cold water instead of milk. They are more crisp than milk rolls, and are preferred by some. Soft water only should be used in making them, as hard water is apt to make them tough. Breakfast Puffs or Gems. To 1% cups of cold milk, add 1 well-beaten egg, salt if desired, and 2 cups whole wheat or graham flour, or sufficient to make a batter thick enough not to settle flat when put in the irons. The lightness of the puffs depends upon the quantity of air incorporated into them, and in order to get in as large an amount as possible, the flour should be added very slowly, only a little at a time, and the mixture beaten very thoroughly and continuously, not by stirring round and round, but by dipping the spoon in and partially lifting it out very swiftly and quickly, making as many bubbles of air as possible. It should take from 5 to 10 minutes constant beating thus before the last of the flour is added; then the mixture should be turned at once into hot gem-irons and baked in a quick oven. The beating must be continuous from the beginning in order not to allow any of the air to escape, and the flour should be measured, the egg well-beaten, the oven hot, and the gem-irons heating before commencing to put the mixture together. Unless the irons are hot, so much air will escape before they are heated enough to form a crust on the bottom and sides of the cakes that they will not be light, but the irons should not be hot enough to burn the batter. Corn Puffs. One cup of cold m.ashed potatoes and 1 cup of milk, rubbed through a colander or sieve to work out all lumps; add the yolk of a well-beaten egg, and then stir in slowly, beating well as for breakfast puffs, one cup of corn meal; add lastly the white of the egg beaten to a stiff froth, and bake at once in heated gem-irons. A little salt may be added to the batter if desired. Wheat flour may be substituted for potato if preferred, in which case it should be mixed with the cornmeal before adding to the mixture. MISS MARY E. DAVIS, Alternate Lady Manager World’s Fair, Genoa, Nevada,UNLEAVENED BREAD. 301 Corn-Meal Gems. Make a batter of corn meal and water, and let it stand over night. In the morning beat a few minutes, and bake in the gem pans in a quick oven. Another Method. 1 our boilipg water on the meal, and make a thick batter. Bake as above. Old-Fashioned Johnny Cake. The batter above described, baked in a common baking pan, or before the fire on a board, constitutes the old-fashioned johnny cake. Corn Cakes. One egg, 3 tablespoons sugar, 3 table-spoons melted butter, 1 cup milk, 1 tea-spoon soda, 2 cream tartar, little salt, yi flour, 2/$ meal. Bake on hot gem pans.—Mrs. Belle V. Drake, Des Moines, Iowa. One qt. of sifted flour, sift into the flour 2 tea-spoons baking powder, nearly % cup butter, salt, wet with milk to a stiff dough or batter, cut the soft dough into biscuit, grease the tins, bake 10 or 15 minutes in quick oven. Graham Gems. A red hot oven, 1 pt. of sweet milk or milk and water, 1 egg, (Y of an egg will do) break in the milk, a little salt, (optional) mix with % parts fine flour and Y parts Graham, stir to a firm batter; beat in any quantity of air from 5 to 15 minutes to make it light; grease the tins or iron-molds, bake about 30 minutes. To Warm the Gems up.—Sprinkle the gems with water, put them for a few minutes into a moderate oven, serve while hot. If the batter for the gems is too thin they will fall, if too thick they won’t rise. It is better to bake in iron-molds as the heat is then more genuine or uniform than in tins. Grace Amadon’s Biscuit. Washington, D. C. Battle Creek, Mich.(jFain£ and Corn Meal Mush. About two hours before making your mush take as much corn meal (white) as you require for your family. Put in a crock and add cold water to cover it several inches, salt it sufficiently, and after pouring off the water from top of the meal stir it gradually into boiling water. There is no danger of lumps and it looks clear like starch; boil slowly for about one hour, stirring to prevent burning. A Alternate Lady Manager World’s Fair, Fort Scott, Kansas. Fried Mush. Three pts. boiling water, i cup wheat hour, enough corn meal to make stiff, fry while hot in plenty grease. Think it more convenient and believe it better than the old way. A tablespoon of sugar makes it brown better. Alternate Lady Manager World’s Fair, Flaggstaff, Arizona. Boiled Rice. Put i pt. rice in 3 or 4 pts. of cold water, a table-spoon of salt, boil till grains are thoroughly swelled but not soft. Then drain in a colander, and pour over the rice about i pt. cold water, then return to sauce-pan and steam till dry and done. /* Sewanee, Tennessee. Rice Pudding. Put i pt. of plump “head rice,” previously picked over and washed, into 3 qts. of boiling water; continue the boiling fifteen or twenty minutes, but avoid stirring it so as to break up or mash the kernels; turn off the water; set it uncovered over a moderate fire, and steam fifteen minutes.GRAINS AND MUSHES. 3O3 Rice Pudding. Rice requires a much less time for cooking than most other grains. A very good way to cook it, when one does not possess a double boiler, is to soak a cupful in 1cups warm water for an hour, then add 1 y2 cups of milk to the rice and water, turn all into an earthen dish, and set into a covered steamer over a kettle of boiling water, and steam for 1 hour. It should be stirred with a fork occasionally, for the first 10 or 15 minutes. If it is desired to cook rice very quickly, the best method is to put a cupful into 5 times as much boiling water, and boil rapidly 20 or 30 minutes, till tender. Turn all into a colander, and thoroughly drain the rice, then place it in a dish in a warm oven, where it will keep hot, and dry off. Picking and lifting occasionally with a fork, will make it more flaky and dry. Baked Barley. Soak 6 table-spoons of barley over night in cold water. In the morning, turn off the water, and put the barley in an earthen pudding dish, and pour 3^ pts. of boiling water over it; add salt if desired, and bake in a moderately quick oven about 2^ hours, or till perfectly soft, and all the water is absorbed. When about half done, add 4 or 5 table-spoons of sugar mixed with grated lemon peel. This may be eaten warm, but is very nice poured into cups, and molded to be served cold with cream. Molded Farina. A very nice and simple dessert may be made of farina by cooking in the same manner as described, using a little cream instead of milk to moisten the farina, and adding about 4 table-spoons of sugar at the same time with the farina. When done, turn into cups previously wet with a little cold water, and let cool. Turn from the mold when cold, and serve with whipped cream flavored with vanilla or leition. Oat Meal. Dampen the meal, put it in a thin cloth and steam for 30 minutes. Keeps its flavor much better than when boiled. Alternate Lady Manager World’s Fair, Flaggstaff, Arizona. Oat Meal Pudding. Stir coarsely-ground oat meal into boiling water, in the proportion of 1 cup of meal to 1 qt. of water. Cook from l/z hour to an hour, stirring occasionally.304 GRAINS AND MUSHES, Savory Rice. Wash a cup of rice in cold water. Take some cold meat or a piece of beefsteak and stew with i or 2 onions. Strain or not, according to choice. Add the rice, and let it stew slowly till done, stirring occasionally. Graham Pudding. Slowly stir into boiling water Graham flour, sprinkling it from the hand, until of the desired consistency. If thin, it is called mush, if thicker, pudding. Do not stir it after the meal is all incorporated with the water, as it tends to make it sticky; but it may cook slowly on the back part of the stove, until wanted for the table. May be eaten with any sauce desired. If served cold, it may be dropped into cups previously wetted with water, when taken from the kettle, and inverted in the saucers. Raisins, or fruit of any kind, may be added to this pudding, to suit the taste. Corn-Meal Pudding Is made precisely like the Graham, and constitutes the favorite “hasty pudding” of New England. Rye meal may be converted into pudding in th« same way. Hulled Wheat. Make a lye irom wood ashes, and pour off the clear lye into a clean kettle. Put in 1 qt. clean wheat and boil 15 minutes, or until the hulls begin to come off. Then drain off the lye and wash the wheat in five or six waters. Leave it in clear water all night; the next morning put it into a covered pail with enough water to cover an inch deep. Set the pail into a kettle of boiling water and boil nearly all day, stirring occasionally, and adding water both to the pail and kettle as it boils away. It is nice eaten either with butter and sugar, or cream and sugar. To Boil Rice. Wash 1 cup rice, put into a pint of boiling water seasoned with salt, cover tightly and let the rice boil steadily until tender—grains perfect—then pour off all the water, sprinkle with cold water; set back on the stove, cover closely to dry and swell. Stir or whip the rice with a silver fork before serving. Use porcelain saucepan. Lady Manager World’s Fair Columbia, South Carolina.GRAINS AND MUSHES. 305 Pearl Wheat. Put pt. pearl wheat to soak over night in a quart of soft water. In the morning, drain off the water into the inner cup of a double boiler, set on the stove and heat it to boiling temperature, then add the wheat slowly so as not to stop the boiling. Let the wheat boil rapidly 10 or 15 minutes, stirring often; then place the inner cup into the outer cup, the water in which should be boiling, and leave it to steam about 3 hours. Remove the cover the last 20 or 30 minutes of the cooking. Pearl wheat may be cooked in the same manner and quantity of water without soaking, but must be steamed a longer time by and the grains are more apt to be crushed and pasty from the long-continued cooking. Pearl Barley. Pearl Barley may be steamed the same as pearl wheat* It should be soaked over night. Most people, however prefer that it should be cooked in fresh water instead of that used to soak it in, as in the case of pearl wheat. Three parts water to one of barley should be used, and a Y hour’s more steaming than for pearl wheat is required. Crushed Wheat. Crushed or cracked wheat may be cooked in the same manner as pearl wheat by using 4Y parts of water to 1 of grain. The length of time required to thoroughly cook it is about the same as for pearl wheat. If either the cracked or pearl wheat is desired for breakfast, it should be cooked the afternoon previous. In the morning, warm it by putting it into the inner cup of the double boiler, and placing that in the outer boiler of boiling water, where it will warm in a short time. Very little stirring will be required, and the grain will be as nice when thoroughly warmed as when first cooked. If the double boiler is porcelain lined, or of pure granite ware, the grain can be cooked and left in it over night. Cracked Wheat Dessert. Cracked wheat, cooked according to the foregoing recipe, and turned into molds till cold, makes a very palatable dessert, and may be served with sugar and cream or with fruit juice. Bits of jelly placed on top of the molds in stars or crosses, give it a very pleasing appearance. The same is very nice served with fresh berries in their season.306 GRAINS AND MUSHES. Cracked Wheat Pudding. A very simple pudding may be made with 2 cups of cold, well-cooked cracked wheat, 2 Yz cups of milk, and yi cup of sugar. Let the wheat soak in the milk till thoroughly mixed and free from lumps, then add the sugar and a little grated lemon peel, and bake about of an hour in a moderate oven. If the oven is very slow, a longer time will be required. The pudding should be of a creamy consistency when cold, but will appear quite thin when taken from the oven. It is best served cold. By flavoring the milk with cocoanut, a quite different pudding can be produced. Pearl wheat is quite as good for this pudding, and many prefer it. Samp. This is cracked corn, or very coarse hominy. As it usually comes to the purchaser, it needs thorough washing in two or three waters, to remove the hulls. It is cooked like the cracked wheat, requiring about the same length of time. It may also be cooked in a bag, (allowing room to swell) suspended in a kettle of water, not allowing it to touch the kettle. Hominy. This consists of very coarse corn meal, from which the fine meal has been sifted. It may be cooked like the cracked wheat, requiring from 1 to 2 hours. It requires about 2 quarts of water to 1 of hominy.(^ake. The BEST recipes in the world will fail to produce good cakes at the hands of a careless cook. There are, however, some simple directions which, if followed with care, will enable the most inexperienced to meet with success, at least after a few trials; for here, as elsewhere, the old adage holds good, “Practice makes perfect.” It is an indisputable fact that too little attention is given to a preparation for baking; which consists in having all the ingredients at hand, tins lined with greased paper, and the oven just sufficiently heated. Great care should be observed in maintaining a uniform heat, which, when the oven is of a desired temperature, may be done by closing the draft and occasionally placing a stick of wood upon the fire. If necessary, cakes should be very carefully turned, and not exposed to the cold air, as either such a change of temperature or a sudden jar will cause the cake to fall and become heavy. When thought to be done, try with a knitting-needle, to which no cake will adhere when sufficiently baked. Procure good, sweet butter, which may be used either alone or with an equal quantity of drippings. If desired, the butter may be washed to remove a part of the salt. Baking powder or cream of tartar should always be sifted with the flour, and soda disolved in the liquid. If sour milk be used, soda alone is necessary.3°8 CAKE. A Table of Weights and Measures. 3 level coffee-cups sifted flour equal i lb. 2 level coffee-cups pulverized sugar equal i lb. 1 y2 level coffee-cups granulated sugar equal i lb. 1Y level coffee-cups A sugar equal i lb. 4 scant tea-cups sifted flour equal i lb. 2 scant tea-cups soft butter, packed, equal i lb. 2 scant tea-cups granulated sugar-equal i lb. 2% scant tea-cups brown sugar equal i lb. Angels’ Food. Whites of 12 eggs beaten stiff, i y2 tumblers of granulated sugar, i tumbler of flour, 2 tea-spoons cream of tartar, x y2 tea-spoons baking powder; sift flour with cream of tartar arid baking powder four times. Add sugar to e’ggs and beat until very light. Stir in flour, a little at a time, and bake in a loaf. Lady Manager World’s Fair, Wilmington, Delaware. Empress Cake. Two cups bar sugar sifted, Y\ cup butter, y2 cup sweet milk, 2 cups sifted flour, 5 eggs beaten separately, 2 level tea-spoons baking powder, 1 table-spoon brandy, 1 tablespoon flavoring. Bake in slow oven, and do not open oven door for fifteen minutes. Tùlio Carson City, Nevada. • Ice Cream Cake. One-half cup butter, y2 cup sugar, y2 cup milk, 2 cups flour, 3 eggs, 1 tea-spoon cream tartar, y2 tea-spoon soda. Beat the whites separately. % t t Lady Manager World’s Fair, Helena, Montana.CAKE. 309 Angel Food. Take 1yi tumblers granulated sugar, 1 tumbler Hour, 1 tea-spoon salt, 1 tea-spoon bi-tartrate of potassium—sift the flour, salt and potassium 5 times; whites of 12 eggs, beat eggs very stiff, add sugar a little at a time, and stir briskly for 10 minutes, then add flour and flavoring; bake 40 minutes in a slow oven; remove and turn over to cool, and cover with a blanket or cloth to steam while cooling 40 minutes.—Mrs. Carrie Leon. Columbian Lady Cake. Blanch in scalding water 3 small oz. shelled * bitter almonds, lay them in a bowl of very cold water, afterwards wipe them dry and pound them one at a time to a smooth paste in a marble mortar, adding as you proceed a wine glass of rose water to improve the flavor and prevent their oiling and becoming heavy and dar.k. When done set them away in a cool place. Almonds are always lighter and better when blanched and pounded the day before. Cutup lb. best fresh butter in a pound of powdered sugar, mix in a deep earthen dish, and stir and beat until it becomes very light and creamy, then gradually stir in the pounded almonds. Take the whites of 17 or 18 fresh eggs and beat them to a stiff froth, then stir the beaten whites of egg, gradually, into the pan of creamed butter and sugar, in turn with 3 small quarters of a pound (or a pint and a half) of sifted flour of the very best quantity; stir the whole very hard at the last, and transfer to a straight-sided tin pan, well greased with excellent butter. Set the pan immediately into an oven and bake with a moderate, but steady heat. When it has been baking rather more than 2 hours, probe by sticking down to the bottom a twig from a corn broom. When you take it from the oven, set it to cool on an inverted sieve. Ice entirely with white and ornament it with white flowers. This cake must be highly flavored with bitter almonds—sweet almonds have little qr no taste. There is no cake better liked than this. ’ Lady Manager World’s Fair, Oniaha, Nebraska. Lady Cake. One cup sugar, % cup butter, whites of 2 eggs, Y* cup3io CAKE. milk, yi tea-spoon baking powder, cups flour. Frost with the yolks of the eggs made stiff with powdered sugar. Lady Manager World’s Fair, Prescott, Arizona. cup sweet milk, i tea-spoon soda, i tea-spoon cream tartar, whites of 4 eggs well beaten; flavor with peach or almond. —Mrs. C., Battle Creek, Michigan. Harrison Cake. Two cups Frown sugar, i cup molasses, i cup butter,^ cup milk, 4 cups flour, 4 eggs, 5 cups stoned raisins, 3 cups currants, spices to taste, y2 lb. citron, 1 tea-spoon soda, 2 tea-spoons cream tartar (or 3 of baking powder); bake in a rather slow oven. One cup butter, 2 cups sugar, 3 cups flbur, 4 eggs, l/2 teaspoon soda. '¿Zs&Y (X. Lady Manager World’s Fair. Genoa, Nevada, 1-2-3-4 Cake. One cup butter, 2 cups sugar, 3 cups flour, 4 eggs, 1 cup milk, 2 tea-spoons baking powder. Lady Manager World’s Fair, Minneapolis, Minn. 1-2-3-4 Cake. Two cups sugar, 1 or 1^ cups butter, 1 cup sweet milk, 4 cups flour, 6 eggs beaten separately, 3 tea-spoons baking powder. Cream the butter and sugar, then add the yolks of the eggs, with y grated nutmeg, then milk, flavoring if you wish instead of nutmeg, lastly flour and whites of eggs welkbeaten with baking powder. Lady Manager World’s Fair, Parkersburg, West Virginia.CAKE. 3U French Loaf Cake. One ]b. sugar, 6 eggs, 1 Sb. flour, ^ lb. butter, 1 cup milk, 2 tea-spoons baking soda, flavor to taste. Caramel Cake. Jersey City, New Jersey. Whites of 15 eggs, 7 lbs. sugar, 7 tbs. flour, lb. butter, 2 tea-spoons baking powder,- 3 table-spoons sweet milk, flavor with lemon or vanilla. Columbus, North Carolina Bride’s Cake. Cream together 1 scant cup butter, 3 cups sugar; then beat the whites of 12 eggs, sift 3 tea-spoons baking powder into a cup of corn starch, mix with 3 cups sifted flour; beat in gradually with the rest. Beat all well and put in buttered tin lined with buttered paper.-------------Governor s Man- sion, Nashville, Tennessee. Puff Cake. Take 2l/z cups white sugar, 3 eggs, cup butter,.3 cups flour, 1 cup milk, 1 yi tea-spoons baking powder; flavor to taste. Lady Manager World’s Fair, Milford, Delaware. Federal Cake. One 5) sugar,,3 % Bbs. butter, 12 oz. flour, 5 eggs beaten separately, x ib. raisins, ^ tea-cup mixed spices, wine-glass each of wine and brandy, two tea-spoons baking powder. Alternate Lady Manager World’s Fair, Knoxville, Tennessee. Watermelon Cake. White Part.—Whites of 6 eggs, 2 cups white sugar, 1 cup butter, 1 cup milk, 4 cups flour, 2 tea-spoons baking powder. Red Part.—Whites of 2 eggs or 1 whole egg, yi cup red sugar or white sugar, with sufficient fruit coloring to give312 CAKE» the proper shade of red, y2 cup butter, % cuff milk, 2 cups flour, 1 cup baking powder. Beat the sugar and butter to a cream, and the eggs to a stiff froth. Take half the dough for the bottom layer, then put in the red mixture and strew in rows of seeded split raisins about 1 inch apart, then put in the remainder of the white dough. Bake in a moderately quick oven, covering the cake with greased paper. Lady Manager World’s Fair. Brookville, Indiana. Watermelon Cake. Red Part.—The whites of 4 eggs, 1 cup red sugar, cup butter, ^ cup sweet milk, 1 cup seedless raisin, 2% cups flour, 1 tea-spoon baking powder. White Part.—Whites of 4 eggs, 1 yi cups white sugar, 24 cup butter, 1 cup sweet milk, 3 cups flour, 1 tea-spoon baking powder; spread white all over buttered cake-pan, then drop in alternating red and white, this makes a large cake but excellent. Aiternate. Lady Manager World’s Fair, Broken Bow, Neb. Lemon Cake. One-half lb. butter, i lb. sugar, i lb. flour, y eggs, i lemon —the rind and juice—i tea-spoon soda. d. Lady Manager World’s Fair, Newark, N. J. Pound Cake. Beat 6 eggs to a froth, then add 1 lb. sugar and ^ ib. butter, beat all well together; dissolve ^ teaspoon soda in Yi cup milk. Take 1 lb. sifted flour and rub a tea-spoon cream tartar through it with your hands; add the eggs, sugar and butter. Stir all thoroughly together, flavor it to your taste and bake in a quick oven.—Miss-, Alternate Lady Manager World's Fair, Lakeport, New Hampshire. Ice Water Pound Cake. A STAND-BY FOR THIRTY YEARS. Half cup butter, 2 cups sugar, 1 cup ice water, 3 cups flour, 3 eggs, 2 tea-spoons baking powder in flour ; flavor to taste. Cream butter, add sugar and stir until white; then beaten yolks of eggs; stir well then add water; flour a little at aCAKE. 313 time; beat well and flavor; lastly add whites of eggs beaten unti1 dish can be turned bottom up without disturbing contents. Hold the spoon upright and stir in the white of eggs very gently. ‘ This quantity makes a large loaf. It is equally good baked in layers. Water is generally better than milk. The cake does not dry as rapidly or require as many eggs. -<1 Alternate Lady Manager World’s Fair, Kansas City, Missouri. Whipped Cream Cakes. Take 1 egg, scant cup butter, % cup sweet milk, 1 cup sugar, cup flour, 1 heaping tea-spoon baking powder, yi tea-spoon vanilla; cream butter and sugar, and add the egg, unbeaten; beat with a wire spoon until very light and creamy, and add the milk and vanilla, then the flour sifted twice with the baking powder, and beat with the wire spoon until very white and creamy. Bake in muffin tins until just done. When cold, they should stand at least half a day. With a sharp knife cut a “cone” from the center of the cake, leaving a thick enough wall in the cake shell to prevent breaking, fill the hole thus left with whipped cream that has been sweetened and flavored a little with vanilla, then replace the cone, having cut off about % of it, leaving practically only the crust. Frost lightly with boiled frosting and set in a cool place till serving time. This rule makes 8 moderate-sized cakes, and cup of rich cream before whipping, and frosting enough for one sheet of cake, will be sufficient to fill and cover them. The crumbs of cake thus obtained make a delicious cake pudding, using 2 eggs, 1 pt. of milk, nutmeg, and grated cocoanut over the top. Steam or bake, as desired. Battle Creek, Michigan Spiced Cake. One cup of butter, \Y cups brown sugar, yolks of 5 eggs, 1 cup sweet milk, 3 cups flour, 2 tea-spoons baking powder, 1 tea-spoon cinnamon, 1 of cloves and 1 of nutmeg. Bake in layers and put together with icing or bake in a* loaf. Lady Manager World’s Fair, Cincinnati, Ohio. Feather Cake. One cup sugar, Yt cup butter, whites of 4 eggs beaten3T4 CAKE. thoroughly, large A cup milk, 2 tea-spoons baking powder, 2 cups of flour. Alternate Lady Manager World’s Fair, Eddy, New Mexico. Cream Puffs. ut 4 oz. butter in a kettle with pt. water, bring to a boil, then stir in 6 oz. sifted flour, and set one side to cool. Add 6 eggs, 2 at a time. Do not beat very much. With a spoon drop on. a tin, about 3 in. apart, the size of a large walnut, and bake in medium hot oven about 20 minutes. This makes about 2 doz. puffs. When cold cut open a little on the side with a sharp knife and fill with cream made as follows:— Cream for Puffs.—Put into a pail 10 oz. sugar, 3 large teaspoons corn starch and 4 eggs. Beat well and add 1 qt. milk, stir well, then set the pail into a kettle of boiling water and stir till thick. When cold add extract of vanilla to taste. —F. Holmden, Greenville, Michigan. Pork Cake. One lb. pork, chopped fine, 2 cups molasses, 2 cups boiling coffee, 1 cup brown sugar, 1 a. raisins, 1 a. currants, 2 nutmegs, 1 table-spoon allspice, 5 cups flour, 2 tea-spoons soda.— Mrs. Frank Sherzuood. Cream Cake. Six eggs, 2 cups sugar, 2 cups flour, 3 tea-spoons baking powder in 2 table-spoons warm water. Chicago, Ills. French Cake. Four tumblers flour, 3 tumblers sugar, 1 of new milk, 1 tumbler butter, 4 eggs, 1 tea-spoon yeast powder, nutmeg. Fruit is an improvement. St. Helena, California, Granola Cake. Take iA cups granola, 2 cups milk, yolk of 1 egg, 1 teaspoon sugar, little salt. Beat well beford baking.—Mrs. C., Battle Creek, Michigan. New Year’s Cake. Take ffA cups of sugar, cups butter, iA cups cream,CAKE. 315 2 eggs, 2 tea-spoons baking powder, 1 nutmeg, caraway seed to taste; roll and cut into small cakes. Jersay City, New Jersey. wr Cork Cake. Take 2^ cups flour, iy cups sugar, y2 cup cream, y, cup butter, y cup sweet milk, 2 eggs, and y tea-spoon soda. Battle Creek, Michigan Pound Cake. Twelve eggs, 1 lb. sugar, 1 lb. butter, 1 lb. flour, separate the whites from the yolks, beat the yolks and sugar very light, cream the butter and flour together to the consistency of cream; whip the whites to a stiff froth, mix and beat well, flavor with lemon, bake 3 hours. Alternate Lady Manager World’s Fair, Holly Springs, Miss. Corn Starch Cake. One cup butter, whites of 7 eggs beaten to a froth, 1 cup milk, 1 cup corn starch, 2 cups flour, 3 cups sugar pulverised, 2 tea-spoons baking powder. Butter and sugar to be beaten to a cream before the other engreadients are added; flavor to suit the taste. This recipe will make a delicious white cake. To be baked in slow oven. <(P. Lady Manager World’s Fair, El Reno, Oklahoma. Naples Biscuit. Beat 8 eggs; add i lb. flour, i lb. powdered sugar, i teaspoon essence of lemon. Bake in a quick oven. VvvjT"""' St. Helena, California. Tea Cake. Two cups sugar, y2 cup butter, 1 cup sweet milk, 2 eggs, 3 cups flour, with 1 tea-spoon cream tartar, y2 tea-spoon soda, flavor with lemon. Brattleboro, Vermont.316 CAKE. Tea Cakes. One 5). flour, 2 oz. butter, y2 oz. sugar, y2 pt. milk, 2 teaspoons yeast powder; cut in small cakes and bake in hot oven. They are best eaten while warm. Dover, Delaware. Tea Cakes. One table-spoon butter, y2 3b. white sugar, 3 eggs, 1 teaspoon yeast powder, 1 tea-spoon extract lemon. Beat well, then add flour enough for rather soft dough, roll thin, cut in shape and bake in quick oven. Corn Starch Cake. Sewanee. Tennessee Two cups sugar, 2 cups flour, % cup butter, 1 cup milk, 3 eggs, 1 tea-spoon vanilla, 2 tea-spoons yeast powder.— -------- Governor s Mansion, Portland, Oregon. Corn Starch Cake. One cup butter, 2 cups sugar, 1 cup sweet milk, 1 cup corn starch, 2 cups flour, whites 10 eggs or 5 whole eggs, 3 tea-spoons baking powder. Flavor. Chicago, Ills. Snow Cake. Half tea-cup butter, 1 cup sugar, iy cups flour, y. cup sweet milk, whites of 4 eggs, 1 tea-spoon baking-powder; flavor with lemon.—Mrs. C., Battle Creek, Michigan. Sugar Drops. With the hands work to a cream y, lb. nice butter; unite with y2 lb. fine sugar, and beat well together. Add 4 eggs, 2 at a time, and beat about 2 minutes. Stir in y lb. flour, y lb. currants, and a little cinnamon or lemon extract. Put on a greased tin in drops about the size of a walnut, and bake in a medium oven.—F. Holmden, Greenville, Michigan. Queen’s Drops. Beat thoroughly together butter and sugar, of each y lb'. Add 4 or 5 eggs, 3 oz. currants, 11 oz. flour, and flavor with a little lemon essence. Put on a greased pan, in drops the size of a walnut, and three inches apart. Bake in a medium oven.MRS. THOMAS A. WHALEN, Lady Manager World’s Fair, Ogden, Utah. MRS. LAURA P. COLEMAN, Lady Manager World’s Fair, Buena Vista, Colorado,MRS. ANNA E. M. FARNUM, Lady Manager World’s Fair, Hauser Junction, Idaho. MRS. KATE C. McDANIEL, Alternate Lady Manager World’s Fair, Anderson, Texas.CAKE. 3l9 Cream Shells. Take i coffee-cup hot water, cup butter, i coffee-cup flour. Have the water boiling on the stove, add- the butter and flour, and stir until it is thoroughly mixed. Let cool a little, then add 3 eggs and beat until perfectly smooth. Have a dripping-pan well buttered, drop a spoonful in a place, about two inches apart, dip the fingers in white of egg and flatten to about y2 in. in thickness; be sure not to have them touch each other, and bake in a hot oven twenty or twenty-five minutes. This should make fifteen. Do not be discouraged. “If at first you don’t succeed, try, try again.” Filling for Shells.—To 1 pt. sweet milk, add % cup white sugar, y2 cup flour, a pinch of salt, and 2 eggs. Put the milk over the fire in a double kettle, and when warm, take out enough to moisten the flour; when boiling hot, stir in the sugar and flour. Let cook five minutes or so, then add the eggs, stirring briskly; let cook about three minutes, and when cool, flavor with lemon or vanilla extract. Split the shell with a sharp knife, and fill with cream. Bread Cake. Two lbs. dough when it has raised once, 3 eggs, y2 lb. butter, y2 lb, currants, y2 lb. raisins stoned, y2 lb. brown sugar, %. lb. lemon peel, a little mixed spice. Now put all the things together in a pan with the dough and work them in well with your hand till all is mixed, then grease the tin and set back to raise, then bake as bread. $ CPL Auburn, New York. Lemon Cake. Take 1 y2 cups sugar, y2 cup butter, stir them to a cream; add 3 eggs, whites and yolks beaten separately, y2 cup sweet milk, 1% tea-spoons baking powder, 2 small cups flour, the grated rind and part of the juice of 1 lemon.--------, Alter- nate Lady Manager World's Fair, Walhalla, South Carolina. Nice Loaf Cake. Beat to a cream y2 cup butter, 1 cup sugar; add 2 eggs, y2 cup buttermilk, tea-spoon soda, 2 cups of sifted flour, cup raisins or currants, and flavoring.—F. Hohnden, Green-ville, Michigan. Vanity Cake. Take 1 y2 cups pulverized sugar, y2 cup butter^ y2 cup320 CAKE. sweet milk, i y2 cups flour, y2 cup corn starch, i tea-spoon baking powder, whites of 6 eggs beaten light.—Mrs.---- Lady Manager World's Fair, Michigan. Mutton Chop Cake. Cut jell roll in slices y2 in. thick, then cut it in the shape of a mutton chop and dip one side into frosting. If pains are taken in shaping they will look very much like what their name implies.—F. Holmden, Greenville, Michigan. Confectionary Cake. Two cups sugar, % cup butter, i cup s.weet milk, 3 cups flour, the whites of 5 eggs, 3 tea-spoons ba king powder, to be baked in 3 round tins, the middle of cake to be filled with 1 coffee cup currants and y2 lb. citron. To be set together with soft cookies, frosting thick, and flavored with banana. Perfectly delicious. Chicago, Illinois. Caramel Cake. One cup butter, 2 cups sugar, a scant cup milk, cups flour, 1 cup corn starch, whites of 7 eggs, 3 tea-spoons baking powder in the flour; bake in a long pan. Take lb. brown sugar, scant % lb. chocolate, yi cup milk, butter size of an egg, 2 tea-spoons vanilla; mix thoroughly and cook as syrup until stiff enough to spread; spread on cake and set in the oven to dry.—Mrs. C., Battle Creek, Michigan. Velvet Cake. Two cups sugar, 4 cups flour, 1 cup butter, 1 cup cold water, 4 eggs, % tea-spoon soda, 1 tea-spoon cream tartar. Beat the butter and sugar to a cream, dissolve the soda in water, mix cream tartar in flour, beat the eggs separately, then add other ingredients. Flavor with 1 table-spoon lemon, or almond. Bake 1 hour in a moderate oven. This quantity makes 2 loaves. St. Helena, California, Delicate Cake. Take 2 % cups sugar, 3^ cups flour, 1 cup butter, 1 cup milk, 2 tea-spoons baking powder, 1 tea-spoon lemon essence. For spice cake use yolks of 10 eggs; add 2 whole eggs, 1CAKE. 32I tea-spoon cinnamon, tea-spoon cloves, 1 tea-spoon vanilla instead of lemon and 1 table-spoon brandy or wine. Sacramento, California. Bread Cake. One cup soft sponge, 1 cup sugar, 1 egg, 4 table-spoons melted butter, 3 of milk, % tea-spoon soda, 1 cup flour, spices and fruit to taste. Mrs. Mary E. Graves, Cedar Rapids, Iowa. Delicate Cake. Three cups sugar, 1 cup butter, 1 cup sweet milk, 4 cups flour, 2 even tea-spoons cream tartar, 1 even tea-spoon soda in the milk, sift cream tartar in the flour; whites of xo eggs well beaten and added lastly with flour; flavor with lemon. Des Moines, Iowa. One-half lb. flour, yi lb. pulverized sugar, % lb. butter, the whites of 7 eggs, 3 table-spoons milk, 1 tea-spoon baking powder, flavoring to suit. Delicate Cake. Lady Manager World’s Fair, Newark, N. J. Two coffee-cups pulverized sugar, i coffee-cup butter, 2 coffee-cups flour, 1 coffee-cup corn starch, 1 coffee-cup sweet milk, the whites of 6 eggs beaten to a stiff froth, 1 even tea-spoon soda, 2 of cream tartar or 3 tea-spoons baking powder will do; flavor to taste. Chicago, Illinois. Delicate Cake. Whites of 6 eggs beaten to a stiff froth, 2 cups sugar beaten in, 1 small cup butter, x cup sweet milk, 1% cups corn starch, 1% cups sifted flour with 3 tea-spoons baking powder.322 CAKE. Bake in a moderate oven, with the bake pan lined with buttered paper. Battle Creek, Michigan. Delicate Cake. One-half cup butter, i y2 cups sugar, ^3 cup milk, 2 cups flour, 3 eggs, lyi, tea-spoons baking powder. Beat the butter and sugar together, and when smooth and creamy add the yolks of the eggs, beat well, add t he milk, stir till well mixed. Add the flour, in which the baking powder has been thoroughly mixed, stir till very smoot h, then stir in the whites of the eggs which have been beaten to a stiff froth; beat well, and pour into 2 medium-sized cake tins. Bake in a rather moderate oven y2 hour, or until when pricked with a broom corn, it will come out smooth and d ry.—Emily Hayes, in Dining Room Notes. White Cake. Whites of 10 eggs, 3 cups sugar, 5 cups flour, 1 cup butter, 2 level tea-spoons baking powder, 1 cup water. Flavor with lemon. Cream butter and flour together without fail.— Governor s Mansion, Nashville, Tennessee. Perfect White Cake. Three cups sifted sugar, 1 cup butter, r cup milk, 3 cups flour, 1 cup corn starch, whites of 12 eggs beaten to a stiff froth, 2 tea-spoons cream tartar in the flour, 1 tea-spoon soda in y2 the milk; dissolve the corn starch in the balance of the milk and add it to the sugar and butter well beaten together; then the milk, soda, flour and whites of the eggs. Des Moines Iowa. Two cups sugar, y2 cup butter, 1 cup sweet milk, 3 cups flour, 2 tea-spoons baking powder, whites of 8 eggs. ^ V Lady Manager World’s Fair, Boise City, Idaho. VCAKE. n 1 0^0 White Loaf Cake. One lb. sugar, Y ib. flour, 6 oz. butter, 4 table-spoons water, 2 tea-spoons baking powder, whites of 15 eggs.— White Cake. One and one-half cups sugar, y?. cup butter, i cup sweet milk, 3 cups flour, the whites of 6 eggs, i spoon yeast powder. Cream the butter and sugar together, stir in the milk, then the flour, stir in the eggs, i at a time without previously beating them. Beat well, then sift the yeast powder in with a little flour, flavor to suit the taste. Alternate Lady Manager "World’s Fair, * Anderson, Texas. White Cake. Whites of 12 eggs, well beaten, 5 cups flour, 3 cups sugar, i cup sweet milk, 2 tea-spoons baking powder, i full cup butter. Lady Manager World’s Fair, Jackson, Mississppi. White Cake. Two cups sugar, i cup butter creamed with sugar by pouring on i, 2 or 3 table-spoons boiling water—it will cream very easily; i cup sweet milk, whites of 6 eggs, beaten stiff and added alternately with flour, 4 cups flour mixed with 2 teaspoons baking powder. Can be baked in layers, the middle layer made pink with fruit coloring and put together with frosting or lemon filling. Alternate Lady Manager World’s Fair, Bozeman, Montana. Mamie Woodruff White Cake. One lb. flour, i lb. sugar, yi lb. butter, whites of 15 eggs, Y\ tea-spoon soda, % tea-spoon cream tartar mixed with a little flour and added the last thing. Lady Manager World’s Fair, little Rock? Arkansas.324 CAKE, White Cake. One goblet butter, 2 goblets sugar, 3 goblets flour, 1 teaspoon baking powder, the whites of 15 eggs; 8, 10, or 12 eggs will answer, the larger quantity makes the nicer cake. Lady Manager World’s Fair, Little Kock, Arkansas. White Cup Cake. Take iy cups sugar, i cup butter, whites of 3 eggs, i cup sweet milk, i cup corn starch, iy2 cups flour, 2 tea-spoons baking powder. Flavor with rose water.—Mrs. Frank Sherwood. Gold Cake. After beating to a cream 1% cups butter and 2 cups white sugar, stir in the well-whipped yolks of 12 eggs, 4 cups sifted flour, 1 tea-spoon baking powder, flavor with lemon. Line pan with butter and paper; bake in a moderate oven 1 hour, ■------Governor s Mansion, Nashville, Tennessee. Gold Cake. Take 1% cups sugar, y2 cup butter, 1 cup sweet milk, 3 cups flour, yolks of 6 eggs, 1 large tea-spoon yeast powder, flavor to-suit the taste. A pretty layer cake is made by using y2 the quantities of white and gold cakes- Bake in jelly tins and put together in alternate layers of gold and white. f * Alternate Lady Manager World’s Fair, * ^ Anderson, Texas. fi, Gold Cake. Yolks of 4 eggs, 1 cup sugar, x/2 cup sweet milk, y2 cup butter, 1 y2 cups flour, 2 tea-spoons baking powder, 1 teaspoon soda, and 2 of cream tartar, flavor with bitter almond or any flavor desired. Battle Creek, Michigan. Silver Cake. Seven eggs, 2 cups powdered sugar, % cup butter, 2 teaspoons baking powder, 1 tea-spoon cream tartar, y2 tea-spoonCAKE. 325 soda, 3 cups flour, 1 tea-spoon vanilla or 4 drops of almond essence. Bake in a loaf for V2 hour. Moscow, Idaho. Gold Cake. Yolks 8 eggs, % cup butter, 1% cups sugar, Y cup milk, 2 cups flour, 2 tea-spoons baking powder. M jf Lady Manager World’s Fair, t {/ 0 El Reno, Oklahoma. Yellow Cake. Yolks of 6 eggs, 1 cup granulated sugar, % cup milk, Y cup butter, 2 cups flour, 2 tea-spoons baking powder. Flavor with vanilla. Alternate Lady Manager World’s Fair, Bozeman, Montana. Raised Cake. Two cups light bread sponge, 2 cups sugar, 1 cup butter, % cup milk, 2 eggs, 1 tea-spoon soda, nutmeg and a cup of raisins, or other fruit to taste. ^ nutmeg. Bake slowly. Des Moines, Iowa. One cup sugar, 2 cups molasses, 1 cup butter, y, cup strong coffee, 1 lb. raisins, 1 lb. citron, 1 egg, 1 tea-spoon soda, spice to taste. ' Lady Manager World’s Fair, *0} Sitka, Alaska. White Face Cake. The whites of 3 eggs, 1 cup sugar, y, cup butter, y2 cup sweet milk, 2 tea-spoons baking powder. Battle Creek, Michigan. Marble Cake. Light part.—One and one-half cups white sugar, y, cup cup butter, y% cup sweet milk, the whites of 4 eggs, 2y2 cups of flour, 1 heaping tea-spoon of baking powder. Dark part.—One cup brown sugar, ^ cup butter, y2 cup sour milk, % teaspoon soda, the yolks of 4 eggs, y nutmeg, 1 tea-spoon cinnamon and y>, tea-spoon cloves. This makes 2 loaves. 7 X J Battle Creek, Michigan.CAKE. 333 Blackberry Cake. Three eggs, ^ cup butter, i cup brown sugar, 3 tablespoons milk (sweet or sour) 1 y2 cups flour, 1 cup blackberry jam, 1 tea-spoon soda. Bake in a square tin and frost the top. Very nice. Kalamazoo, Michigan. Fruit Cake. One lb. butter, beaten to a cream, 1 lb. pulverized sugar* well beaten; next add 10 well beaten eggs, in small quantities, beat all very light; add 1 lb. flour, stir well and add 3 lbs. dried currants, well washed and dried, 3 lbs. seeded raisins, 2 lbs. citron, 2 lbs. candied orange, the grated rind of a lemon, and a glass of brandy, or if preferred extract of almonds; bake in a rather hot oven. /?7^. (,rf.OL Lady Manager "World’s Fair, Santa Rosa, California. Cheap Fruit Cake. One cup sugar, x/2 cup butter, 2 eggs, y2 cup sour cream or sour milk, % tea-spoon soda, 1 cup raisins, 1 table-spoon molasses, y2 tea-spoon each of nutmeg, cloves, and cinnamon. A ■ Lady Manager "World’s Fair, Lancaster, New Hampshire. Farmers’ Fruit Cake. Soak 2 tea-cups dried apples over night, turn off the water, and after chopping lightly, add r cup molasses ,and simmer slowly for 2 hours. When cold and dried, add to a cake made of 1 tea-cup butter, 1 cup sweet milk, 1 cup raisins, 3 eggs, 1 tea-spoon cream of tartar, 1 tea-spoon soda, x teaspoon cloves, 1 tea-spoon cinnamon, 1 nutmeg, and flour. Stir quite stiff, and bake in 2 loaves. Battle Creek, Mich. Molasses Fruit Cake. One cup New Orleans molasses, % cup New Orleans sugar, 1 cup butter-milk (sour milk will do), x/2 cup lard, ¿y cups flour, 1 table-spoon cinnamon, 1 nutmeg, x tea-spoon334 CAKE. cloves, i cup currants, about 4 pieces canned orange peel, chopped fine, 1 table-spoon soda. Add fruit and peel last. Well flavored. Chicago, Illinois. Apple Cake. One tea-cup dried apples, chopped and stewed in a teacup vinegar, 2 eggs, 1 cup butter, i cup sour milk, 2 cups sugar, 1 yi tea-spoons saleratus, 4 cups flour. Add the apples last. Battle Creek, Michigan. Fruit Cake. One cup butter, 2 cups brown sugar, 1 cup molasses, 1 cup sweet milk, 3 eggs, 5 cups sifted flour, 2 tea-spoons cream tartar in the flour, 1 tea-spoon soda in milk, 1 table-spoon cinnamon, 1 nutmeg, 1 lb. raisins, 1 lb. currants, y£ lb. critron. Bake 2 hours in moderate oven.—Mrs. C., Battle Creek, Michigan. Fruit Cake. Three cups brown sugar, 5 cups flour, 1 cup sweet milk, 1 cup butter, 4 eggs, 3 tea-spoons baking powder, 1 pt. nut meats, 1 lb. raisins, 1 lb. currants, spices to taste. Lady Manager World’s Fair, Seward, Nebraska. Cheap Fruit Cake. One cup sugar, 1 cup sour milk, 1 large cup chopped raisins, 3 table-spoons melted butter, 1 tea-spoon soda, add spices to suit your taste.—Mrs. C., Battle Creek, Michigan. Fruit Cake. Take 1% lbs. flour, 7 eggs, 1 lb. butter, iY lbs. brown sugar, Yz pt. molasses, Y pt. brandy, 3 lbs. raisins stoned, 4 lbs. currants, yi lb- citron, 1 lb. almonds blanched and split open, 4 nutmegs grated, 4 table-spoons essence lemon, 2 table-spoons mace, 2 table-spoons cloves, 1 oz. rose water, 1 table-spoon soda, 1 lb. figs torn in halves and placed inEyanstou, Wyoming. MISS LUCIA B. PEREA, Warren, Olilo. Alternate Lady Manager World’s Fair, MRS. J. H. PETO, Alburquerque, New Mexico. MRS. ELLA RAY MILLER, Alternate Lady Manager World’s Fair. Alternate fiady Manager World’s Fair, Tombstone, Arizona. Blackfoot, Idaho.CAKE. 337 irregularly. Bake 3 or 4 hours. Will keep for a year or two. Makes a very nice wedding cake. Kalamazoo, Michigan, Fruit Cake. One cup butter, 1 cup sweet milk, 4 cups flour, 3 eggs, 3 cups sugar, 2 lbs. raisins, fz lb. citron. Put in 2 tins and bake 2 hours in a slow oven.—Mrs. J., Oakland, California. White Fruit Cake. Two cups sugar, 1 cup butter, 3 cups flour, whites of 8 eggs, 2 tea-spoons baking powder, lb. chopped almonds, 1 cup grated cocoanut, fz glass white wine, % fib. fine cut citron. Many use water instead of wine. This makes 2 loaves. Bake about 1 hour. Alternate Lady Manager. World’s Fair. Pawtucket, R. I. White Fruit Cake. One lb. flour, 1 fib. butter, 1 fib. sugar, 1 fib. grated cocoanut which must be very fresh, 1 lb. citron cut fine, 1 fib. almonds blanched and cut into small pieces, 12 eggs. This is mixed and baked the same as Black Fruit Cake, though it does not require quite so long a time to cook. Alternate Lady Manager World’s Fair, Birmingham, Alabama. Fruit Cake. Take 1 Yz fibs, flour, 1% lbs. sugar, 1% lbs. butter, 13 eggs, 2 lbs. raisins, 2 lbs. currants, Y lb. candied lemon, 4 nutmegs, 1 tea-spoon soda, 1 tea-spoon cinnamon, 1 tea-spoon cloves, 1 cup brandy, bake slowly. Jd Lady Manager World’s Fair, Juneau, Alaska. White Fruit Cake. One lb. sugar, % lb. butter, 1 lb. flour, I lb. citron, 1 lb. shelled almonds, 1 cocoanut grated, 12 eggs—whites only, 1 wine glass white wine, 1 level tea-spoon soda, candied pine-33« CAKE. apple and orange (shredded a great addition). Mix sugar and butter well, whip eggs to a stiff froth and add, then flour and lastly fruit. Lady Manager World’s Fair, Charleston, South Carolina. Old-Fashioned Plum Cake. Three coffee cups sugar (soft brown the best), % cup butter, 3 eggs, 2 cups sour milk, 2 tea-spoons soda, a little salt, flour enough to make it as stiff as pound cake, cloves, cinnamon and nutmeg to taste, 1 lb. of raisins, 1 cup currants, % lb. citron, juice of 1 orange. This makes a very large cake; one-half the rule fills an ordinary pan. Alternate Lady Mana- __ ger. World’s Fair. Pawtucket, R. I. One qt. flour, finely sifted, 1 qt. brown sugar, 2 cups butter, 12 eggs beaten separately, 2 lbs. raisins, 2 lbs. currants, yy. lb. citron, 2 lbs. blanched almonds, 1 cup molasses, 1 cup brandy or wine, 1 tea-spoon ground cloves, 1 tea-spoon allspice, 1 tea-spoon nutmeg, 1 table-spoon cinnamon, 1 tablespoon ginger, 1 table-spoon soda dissolved in water, about yi cup water. Bake 3 hours. Alternate Lady Manager World’s Fair, Saratoga, Wyoming. Huckleberry Cakes. Mix butter the size of an egg with 2 heaping table-spoons sugar; add 2 well beaten eggs, a little salt, 1 cup milk, 2 heaping cups flour, 1 tea-spoon cream tartar in the flour, 1 cup berries. When using berries have the batter a little stiff. Lastly add yi tea-spoon soda in a little warm water. Bake immediately in small tins. Lady Manager World’s Fair, Newark, N. JCAKE. 339 Xmas Fruit Cake. One lb. sugar, i lb. flour, i lb. blanched almonds, 3 lbs. chopped citron, 1 grated cocoanut, whites of 16 eggs, 2 tablespoons baking powder. Mix and bake carefully in slow oven; when cold ice and sprinkle with cocoanut.-----------, Governor s Mansion, Nashville, Tennessee. Fruit Cake (Black). Ten eggs, 1 lb. butter, 1 lb. brown sugar, xyi lbs. flour, 4 lbs. raisins, 4 lbs. currants, lb. citron, cut fine, 3 small nutmegs, grated, 3 tea-spoons cloves, 1 table-spoon cinnamon, yi oz. mace, 2 wine-glasses brandy, 2 wine-glasses wine, 1 cup molasses, 2 oz. rose-water, 1 dessert-spoon each lemon and vanilla; brown all the flour, roll the fruit in half of it; bake 2}^ hours, more or less, according to oven; after baking pour over cake yi pt. wine while yet hot. Moscow, Idaho. White Fruit Cake. One lb. figs, 1 lb. raisins, yi ib. citron, 1 lb. blanched almonds, 1 lb. dates, 1 cup butter, 1 cup sweet milk, 2 cups sugar, 2 Yi, cups flour, whites of 7 eggs, 2 tea-spoons baking powder. Fruit must be cut fine. Bake 3 hours. Chicago, 111. Fruit Cake. Two lbs. sugar, 2 lbs. butter, 2 lbs. flour, 18 eggs, 2 lbs. currants, 3 lbs. raisins, 1 lb. citron, 1 tumbler brandy and spices to taste. Cut fruit fine. Beat butter, sugar and eggs very light, sift flour twice. Bake 4 hours. This cake will keep 6 months or a year. In- Fruit Cake. Six eggs, 1 coffee-cup butter, 2 coffee-cups sugar, 1 coffee-cup molasses, yi tea-spoon soda, 2 tea-spoons all kinds of spices, 2 lbs. raisins, 2 lbs currants, 1 oz. citron, 5 cups flour. Bake 2 hours in a slow oven. Brattleboro, Vermont.340 CAKE. Nut Cake. Whites of 4 eggs, i Y* cups sugar, Y* cup butter, Y cup sweet milk, 1Y* cup chopped nuts, not too fine (walnuts or almonds), 2 tea-spoons baking powder, 1 % cups sifted flour. Frost and put whole nuts on top. Lady Manager World’s Fair, Santa Rosa, California. Mary’s Cake. One cup brown sugar, small Y cup butter, 1 cup sour milk, Y cup water, Y* tea-spoon soda, yolks of 7 eggs, 1Y* lbs. walnuts, 1Y* lbs. raisins, 3 cups flour. /¿¡U ££ feaujidL- sacr“. California. Nut Cake. Two cups sugar, 1 cup butter, 3 cups flour, 1 cup milk, 4 eggs, 2 tea-spoons baking powder, 1 cup nut meats cut fine (hickory nuts are very nice), % tea-spoon extract almond. Lady Manager World’s Fair, Hauser Junction, Idaho. Almond Cake. Three-quarters cup butter, 1 cup sugar, 3 eggs—whites and yolks beaten separately—2 cups flour, 2 tea-spoons baking powder, 1 lb. almonds blanched and sliced, stirred in last. Save a few whole ones to put on top of icing. $ /¿> **4^7 Lady Manager World’s Fair, Cincinnati, Ohio. Nut Cake. Take Y CUP butter, 1 cup milk, 4 eggs, 2 tea-spoons baking powder, 2 cups sugar, 3 cups flour, 1 pt. nut meats. Cream butter and sugar, add eggs well whipped, milk, flour, with baking powder, and nut meats chopped fine. Bake in loaf. English walnuts are the best. Alternate Lady Manager World’s Fair, Brattleboro, Vermont. English Walnut Cake. Three-quarters cup butter, 2 scant cups sugar, 1 overflowing cup milk, 3 full cups flour (Hecker’s superlative, or bak-CAKE. 34I ing powder if one is more accustomed to the latter), 1 lbs. English walnuts, with about 40 half meats for decorating the icing; the rest cut up moderately fine and floured with some of the flour, about half a cupful. Cream the butter and sugar (powdered sugar is the best), add 3 well beaten eggs, with 1 white left out for frosting, and the flour and milk by degrees; last of all the nuts, well floured. Bake in a moderate oven about Yu hour, in a flat baking tin; size, 9 in. by 12 or 14 in. For the icing pour 3 table-spoons boiling water upon a scant Yz lb. powdered sugar, and allow it to dissolve upon the hot stove. After it has boiled for a moment put it out to cool, and beat up the white of the egg reserved for the icing. When the sugar is nearly cold, add a spoonful at a time to the beaten egg, stirring in rapidly. If the cake is nearly cold dust a little flour over it, and spread some of the icing for a first coating. It is better to turn the cake topside down so as to have a smooth surface for the walnuts. Continue to beat the frosting until moderately stiff, flavoring with vanilla if the walnuts are not considered sufficiently positive in their taste. Divide the frosting into small squares, with a half meat in each piece. You may frost and ornament the sides likewise if you prefer. Alter nate Lady Manager World s Fair, Newark, New Jersey. Hickory Nut Cake. Take 2 ^ cups flour, 1 cup sugar, % cup butter, Y& cup sweet milk, whites of 4 eggs, 1 tea-spoon baking powder, 1 cup hickory nut meats stirred in. JZ S /A Lady Manager World’s Fair, t J Helena, Montana. English Walnut Cake. One-half coffee-cup butter, 2 coffee cups sugar, 1 coffee-cup sweet milk, ^ tea-spoon soda, 3 coffee-cups flour, 1 teaspoon cream of tartar, 2 eggs, 1 lb. English walnuts chopped fine. Stir 10 minutes. Lady Manager World’s Fair, Lancaster, New Hampshire. Nut Cake. One cup sugar, Y* cup butter, 3 eggs, Y* cup sweet milk, 1342 CAKE. tea-spoon cream tartar, y2 tea-spoon soda, i y2 cups flour, x cup chopped walnut or hickory nuts. Cream tartar in flour, soda in milk.—Mrs. Chas. Jimerson. One cup sugar, y2 cup butter, y2 cup milk, 2 cups pastry flour, 2 eggs, 1 coffee-cup chopped raisins, 1 of chopped English walnuts, 1 tea-spoon cream tartar, Y tea-spoon soda. Beat the butter to a cream, add the sugar gradually and when light the eggs well beaten, then the milk and the flour in which the soda and cream tartar have been thoroughly mixed. Mix quickly, add the raisins and nuts, bake in rather deep sheets in a moderate oven for 35 minutes, frost if you wish. The quantities given are for 1 large or 2 small sheets. If you use baking powder instead of cream tartar and soda, take iY tea-spoons. Two table-spoons butter, 2 cups sugar, 2 eggs, 1 cup milk, 3 cups flour, 1 pt. hickory nut meats, 1 tea-spoon cream tartar, Y tea-spoon soda. Flavor with vanilla or almonds. Small Y CUP melted butter, \Y cups pulverized sugar, whites of 4 eggs, 1 cup sweet milk, Y tea-spoon soda, 1 teaspoon cream tartar, 2 cups flour, 1 y2 lbs. nuts chopped (not too fine). Bake in dripping pan, frost top and place half nuts at regular intervals; cut in squares. Two cups sugar, 1 cup butter, 3 cups flour, 1 cup milk, 4 eggs, 1Y cups kernels hickory nuts, 2 tea-spoons baking powder. Baked in slow oven. Nut Cake Lady Manager World’s Fair, Sitka, Alaska. Walnut Cake Alternate Lady Manager World’s Fair, Hartford, Connecticut. Walnut Cake Alternate Lady Manager World’s Fair, Park City, Utah. Nut Cake Lady Manager World’s Fair, El Keno, Oklahoma.CAKE. 343 Madelines. One-half cup butter creamed, i cup sugar, gradually beaten into the butter, i table-spoon wine added, yolks of 4 eggs well-beaten, Y* cup sweet milk, cups flour with i tea-spoon baking powder added; bake in pans Y in. thick, after it is baked, cut in shapes about f/i in. long and 2^ wide, ice all over, putting nuts, or candied fruit on the frosting. Lady Manager World’s Fair, Elkhart, Illinois.344 La^eF cup milk until of the consistency of a paste; add y2 cup sugar and yolk of 1 egg, let34-8 LAYER CAKE. cool slightly and stir into the cake. Bake in layers with boiled frosting between. ov> Carson City, Nevada. Banana Cake. One egg, i cup sugar, butter size of an egg, Y, cup sweet milk, ifi cups flour, 2 tea-spoons baking powder, 4 bananas; make a thin frosting, slice bananas thin, spread between layers and on top.—Mrs. B. E. Cole, Battle Creek, Michigan. Layer Cake. One cup sugar, 2 eggs well beaten, % cup butter, small cup milk, 1Y. cups flour, 2 tea-spoons baking powder. Bake in 3 tins. Filling for Layer Cake.—One-quarter cake chocolate, 4 tea-spoons sugar, % CUP hot milk, 1 egg; boil until thick and flavor with vanilla. 0Z/ Lady Manager World’s Fair, Pomfret, Vermont. Delicious Layer Cake. Whip 2 cups sifted sugar and 7 eggs together until thick and white, then add 1 cup flour, 1 tea-spoon baking powder and a pinch of salt sifted together; add 1 tea-spoon good extract of lemon and beat quickly together. Line your tins with buttered paper and bake in hot oven. Spread layers rather thinly in the tins, as they rise amply. Make generous filling of grated cocoanut finely chopped, slightly tart oranges, (from which every vestige of white fibre and seed have been removed), sweetened to taste. Cream, chocolate, cocoanut or jelly, are also fine filling. E. Nellie Beck, Falr’ Gridley Cake. One cup of sugar, 2 cups flour, Y cup sweet milk, y2 cup butter, 2 eggs, 1 tea-spoon cream tartar, Y. tea-spoon soda, a little salt; bake in 3 round flat tins. Filling.—One cup sugar, 1 egg, 1 lemon grated with juice, 2 apples grated. Let it boil. Golden Layer Cake. Take iY cups sugar, Y cup butter, yolks of 7 eggs and 1 whole egg, Yz cup corn starch dissolved in 1 cup milk, 2 Alternate Lady Manager World’s Fair, Groton, Vermont.LAYER CAKE. 349 tea-spoons baking powder in 2 heaping cups flour. This make 3 layers. Des Moines, Iowa. Chocolate Cake. Yellow Part.—The well beaten yolks of 5 eggs, 1 small cup sweet milk, 1 % cups granulated sugar, % cup butter, 1 teaspoon baking powder, about 3 cups flour. White Part.—The same as yellow with 1% tea-spoons baking powder and the whites well whipped. Flavor both to taste and bake in layers. Icing.—Place 2 oz. Baker’s chocolate on back of stove and let melt—do not grate it—watch carefully or it will burn; when it is melted add 4 table-spoons sweet milk, 2 of water and 1 tea-cup sugar; mix thoroughly and boil 5 minutes-, Governor s Mansion, Nashville, Tennessee. Dolly Varden Cake. To 1 cup sugar add 2 eggs, Yz cup melted butter, \Y cups sweet milk, 2 cups flour, and 1 tea-spoon baking powder. Dip out two tinfulls, leaving enough for the third in the pan; then add 1 cup raisins, l/z tea-spoon cinnamon, ^ tea-spoon cloves, and ^ a nutmeg. Put the three together with jelly. Hot Water Sponge Cake. Six eggs, 2 cups sugar, 2 cups pastry flour, y2 cup boiling water, the grated rind of 1 lemon, 1 tea-spoon of the juice, beat the yolks and sugar to a froth, add the lemon to the yolks and sugar, then add the boiling water, and lastly the flour. Mix quickly and bake in two layers. Chocolate Cake. Take 2^ cups sugar, 1 cup butter, 1 cup sour milk, 1 teaspoon soda, 2 cups flour, 5 eggs beaten separately, nearly % lb. Baker’s chocolate. Frost with thick white icing between the layers. Flavor with vanilla. I ^ % Jr Des Moines, Iowa.350 LAYER CAKE. Hickory Nut and Fig Cake. One coffee-cup sugar, Y* cup butter, Y* cup milk, 4 eggs, leaving out the whites of 2 for frosting, 2 rounding cups flour, 2 tea-spoons baking powder in the flour. Frosting for Cake— Boil 2 cups of sugar and Yz cup water until it begins to thicken, beat whites of 2 eggs on a platter, pour the syrup slowly into the beaten whites, beating constantly until nearly cool, then add a cup of chopped hickory nut meats and a cup of finely sliced figs; flavor the frosting with vanilla. Des Moines, Iowa. Half cup butter, 1Y* cups sugar, 1 cup milk, 4 cups flour, 3 eggs, 1 tea-spoon soda, 2 tea-spoons cream tartar. This compound makes four layers of cake. For Frosting.—Use whites 2 eggs, Y cup sugar, U package, prepared cocoanut (or 1 fresh cocoanut, grated). Beat icing and spread each layer thinly, after which sprinkle cocoanut lightly over it; frost the top of the last layer and cover entirely with the cocoanut. Alternate Lady Manager World’s Fair, Hartford, Connecticut. Chocolate Cake. One cup sugar, ^ cup butter, Y* cup sweet milk, Y* cup corn starch, whites of 4 eggs, 1 cup flour, tea-spoons baking powder, flavor with vanilla. Icing for same.—One cup sugar, Y* cup sweet milk, boil until it threads; add Y* cup grated chocolate.—Mrs. Charles Jimerson. White Layer Cake. Four eggs, 1 cup sugar, Yz cup butter, good Y* cup milk, 2 cups flour, 2 tea-spoons baking powder, flavor to taste, bake in a moderate oven. Filling for Cake.—One cup thick sour cream, 1 cup sugar, 1 egg, 1 cup nut meats chopped; put all in a basin and set in a dish of water to heat, when hot take off immediately and cool for use. Battle Creek, Michigan.LAYER CAKE, 351 Caramel Cake. Mix i cup sugar, y2 cup butter, the same of milk, 2 eggs, 1 tea-spoon cream tartar, >3 tea-spoon soda, and 2 cups flour. Bake in 3 tins. Caramel Filling.—Two scant cups sugar, % cup milk, butter the size of an egg, boil 10 minutes; add 1 tea-spoon vanilla, beat until cold, and put between the sheets and on the top of the cake.—E. L. W. Custard Cake. Beat together 3 eggs and y2 lb. sugar. Add 10 oz. flour, and when thoroughly mixed, pour into 3 jelly-flats, and bake in rather hot oven. Custard for Filling.—Mix 5 oz. sugar with 2 heaping teaspoons corn starch, and unite with 2 well beaten eggs, or, better still, with the yolks of 4 eggs. Add 1 pt. milk, and cook. When cold, flavor with vanilla or almond, and spread between the layers of cake. Frost the top with water-icing. Layer Cake. Beat up well 4 eggs and 1 lb. fine sugar, add 1 table-spoon of melted butter, then add y2 pt. water and 1 lb. flour, in which put 3 tea-spoons of baking powder. This makes 2 cakes of 4 layers each.—F. Holniden, Greenville, Mich. Layer Cake. One cup sugar, butter size walnut, 73 cup milk, 2 cups flour, 2 tea-spoons baking powder; bake in layers. For Chocolate Filling.—Grate chocolate into the icing.- — Fig Cake. One cup butter, 2 cups sugar, 3 cups flour, y2 cup milk, whites of 7 eggs, 2 tea-spoons baking powder; bake in layers. For Filling.—One lb. figs, chopped fine; put in a stew-pan on the stove, pour over 1 tea-cup water and y2 cup sugar; cook all until soft; spread between the layers. Layer Cake for any Filling. One cup sugar, % cup butter, %. cup milk, 3 eggs, 1 heaping cup flour; spread on 3 tins and bake in a hot oven. Alternate Lady Manager World’s Fair, Ashland, Wisconsin.352 LAYER CAKE. White Fig Cake. Take cups sugar, y cup butter rubbed to a cream, % cup cold water, 2 cups flour, 2 tea-spoons baking powder sifted through flour, beat all thoroughly; flavor, and lastly add whites of 5 eggs beaten to a stiff froth; bake in layers. Filling for the Same.—Chop y2 lb. figs, cover with water and cook 2^ hours, being careful not to burn. Sugar may be added to suit taste; put between layers. Chocolate Cake. Take cups fine sugar, 1 cup milk, y¡ cup butter, 2% cups flour, 2 tea-spoons baking powder in flour, whites of 5 eggs, flavor with vanilla. Filling.—1 cup granulated sugar, 5 table-spoons hot water; boil till it hairs from the spoon, but be careful not to stir it, then add yolks of 5 eggs well beaten and 5 table-spoons grated chocolate, a very little vanilla. Alternate Lady Manager World’s Fair, Bozeman, Montana. Lemon Layer Cake. One large heaping table-spoon butter, 1 large tea-cup sugar, 2 eggs beaten separately, 1 cup new milk, 1 scant cup flour, in which sift 3 tea-spoons baking powder. How to do it.—Cream butter well with a spoon, add sugar, add yolks eggs well beaten, add milk, add flour into which the baking powder has been well mixed, lastly whites of eggs which have been beaten to a stiff froth and bake at once in shallow pans for layer cake. Alternate Lady Manager World’s Fair, Halltown, West Virginia. Caramel Cake. One cup butter, 2 cups sugar, 1 scant cup milk, 1 cups flour, 1 cup corn starch, whites of 7 eggs, 3 even tea-spoons baking powder in the flour; bake in a long pan. Filling.—Take y2 lb. brown sugar, scant % lb. chocolate, y2 cup milk, butter size of an egg, 2 tea-spoons vanilla, mixMISS LILY IRENE JACKSON, Lady Manager World’s Fair, Parkersburg, West Virginia. i L. Y. ORFF, Fair, Editor Chaperone Magazine Louis, Missouri. Alternate LadyMRS. PARTHEmA P. RUE. Lady Manager World’s Pair, Santa Rosa, California. MRS. FRANCES P. BURROWS, Alternate Lady Manager World’s Fair, Kalamazoo, Michigan.LAYER CAKE, 355 thoroughly and cook as syrup until thick enough to spread. Spread on cake and set in oven to dry. Des Moines, Iowa. Minnehaha Cake. Take i'/s cups granulated sugar, Y cup butter, % cup sweet milk, 2 cups flour, 2 tea-spoons baking powder, whites of 6 eggs; bake in 3 layers. Filling.—One cup powdered sugar, white of 1 egg; when roping stir in 1 cup raisins, 1 cup hickory or walnuts, chopped, 1 tea-spoon vanilla for flavoring. May rub a little brandy on layers before putting on the filling, as it improves the flavor of the cake. Alternate Lady Manager World’s Fair, Mineral Point, Wisconsin. Common-Sense Layer Cake. Three eggs, 1% cups sugar, % cup butter, 1 cup sweet milk, 1 heaping tea-spoon baking powder mixed with 2% cups flour, Y tea-spoon salt. Flavor with nutmeg or extract. Filling.—One cup sugar, 2 table-spoons water, let boil; white of 1 egg beaten to a stiff froth, pour boiling sugar over and beat until cool. Flavor with vanilla. Lady Manager World’s Fair, Fargo, North Dakota. Layer Cake. One cup sweet milk, 2 cups white sugar, Y cup butter, 4 eggs, omitting the whites of 2, 3 cups flour with 3 even teaspoons baking powder sifted into the flour; beat the remaining whites of the 2 eggs to a froth and stir in last; flavor with vanilla. A frosting made of new maple sugar, boiling the sugar and; turning slowly on the whites of eggs well beaten makes a beautiful cake. Use the frosting for the layers. Battle Creek, Mich. Molasses Layer Cake. Take ^ cup brown sugar, Yu cup molasses, % cup sour milk, 3 eggs (yolks for the cake, whites for frosting), 2 tablespoons butter, 2 small cups flour, 1 tea-spoon each soda,LAYER CAKE. cinnamon and cloves. Bake in 4 layers. Beat the whites to a stiff froth, stir in ft, cup pulverized sugar. Flavor with vanilla and spread between the layers.—H. E., Grand Rapids, Michigan. Belmont Cake. One cup sugar, 1 table-spoon butter, Cf cups milk, 1% cups flour, 2 tea-spoons baking powder, 2 eggs; cream butter and sugar, beat the eggs thoroughly and add them, add milk and flour sifted with the baking powder, bake in 3 jelly tins. Filling for the Cake.—One cup pulverized sugar, cup water; let them simmer gently until the sugar is dissolved and stiff when dropped into cold water, then add the white of 1 egg beaten to a froth, % cup chopped raisins, cup chopped walnut meats, 1 table-spoon cocoanut; add a few drops of vanilla, mix all together and spread on cake. ' Lady Manager World’s Fair, Sitka, Alaska. * Blackberry Cake. One cup sugar, % cup-butter, 3 table-spoons sour cream, 1 table-spoon soda, 3 eggs, 1 % cups flour, x cup blackberry jam; bake in 3 layers and put icing between; put the soda in the cream and stir well; put it in the cake just before the jam, which should be the last thing put in. Topeka, Kansas. Caramel Cake. One table-spoon butter, 1 cup white sugar, 3 eggs, 4 tablespoons sweet milk, 1 cups flour, heaping tea-spoon baking powder; cream butter and sugar, add yolks and beat thoroughly; then add the whites beaten to a froth and beat again; then milk, flour and baking powder. The success of this cake depends largely on thorough beating. Bake in 3 tins. Filling.—2 cups light brown sugar, \ cyp water, let boil till it hairs then add % cup butter and % cup cream. Boil 20 minutes, put between layers and on top. Lansing, Midi.LAYER CAKE. 357 A Caramel Cake. To be baked in layers. Four eggs, % cup butter, cup milk, 3cups flour, 2 tea-spoons baking powder, flavor to taste. Filling.—2 cups brown sugar, 1 cup rich cream, butter size of a walnut; boil hour well stirred; spread between the layers of the cake while hot. Chocolate Filling.—6 table-spoons grated chocolate, 1 cups pulverized sugar, 2 table-spoons cream. Put the chocolate in the pan with the cream and half the sugar, and let dissolve; add the remainder of the sugar to the whites of 2 eggs well beaten. Flavor with vanilla; for 4 layers of cake. Lady Manager World’s Fair, Albuquerque, New Mexico. Pine-apple Cake. One cup butter, 2 cups sugar, 1 cup milk, 5 eggs, 1 teaspoon baking powder sifted into 3^ cups flour; bake in layers, spread boiled icing between the layers, sprinkled with pine-apple as dry as possible. Lady Manager World’s Fair, Columbia, South Carolina. Jam Cake. Six eggs beaten separately, 2 cups sugar, 1 j4 cups butter, 2 cups jam, 3 cups flour, l/2 cup sour cream, 1 tea-spoon each of cinnamon, cloves and allspice, 1 full tea-spoon soda put into the sour cream; bake in layers and use any kind of jam you prefer. Filling.—Four cups sugar and a little water, cook until it will hair when it drops from the spoon; pour slowly upon the beaten whites of 4 eggs and beat until thick enough to put between the layers; add grated chocolate to your taste. Jefferson City, Missouri. White Mountain Cake. One-half cup butter, 2 cups sugar, 3 cups flour, 1 cup sweet milk, whites of 4 eggs, 2 tea-spoons cream of tartar, 1 tea-spoon soda; bake in layers and put an icing made35« layer cake. with ft) maple sugar or i tea-cup maple syrup boiled until it will rope when poured from a spoon; beat until cold with the white of i large or 2 small eggs. Alternate Lady Manager World’s Fair, Aurora. Nebraska. White Mountain Cake. Two cups pulverized sugar, % cup butter beaten to a cream, % cup sweet milk, 2% cups flour, 2^ tea-spoons baking powder in the flour, whites of 8 eggs; bake in jelly pans and put together with icing made by boiling % tea-cup water and 2 cups sugar until it begins to thicken; pour slowly over the beaten whites of 2 eggs, beat all together until nearly cool, spread between layers, add cocoanut if desired. Des Moines, Iowa White Mountain Cake. One-half tea-cup butter, ^ tea-cup corn starch, cup sweet milk, ij4 cups sugar, 1% cups flour, 1 tea-spoon cream tartar, tea-spoon soda, 1 tea-spoon vanilla, whites of 5 eggs well beaten; bake in jelly pans. The whites of 2 eggs, with yi lb. sugar for icing, 1 cocanut grated. Ice each layer and sprinkle cocoanut between. Divide mixture in 3 layers. Beat butter and sugar together until light, then add the other ingredients; put whites in last. To make a large cake double the quantity. Dover, Delaware. Royal Cake. Take 2^2 cups sugar, 2 cups butter, 5^ cups flour, 1 cup sweet milk, 2 tea-spoons baking powder in the flour; beat whites and yolks of eggs separately, whites of 14 eggs and yolks of 9. Filling for Cake.—Two cups brown sugar, 1 cup sweet cream, 2 tea-spoons vanilla; boil until the proper thickness to spread between the layers. This rule makes two loaves 0 Des Moines, Iowa.LAYER CAKE. 359 Cream Cake. Make common soft cake. Bake in layers. Filling.—Take thick sweet cream, beat till light and sweeten. Lee Cake. Battle Creek, Mich. Bake a large white cake in layers. Filling.—One Sb. grated cocoanut, i Bb. grated pineapple, i ib. blanched almonds; mix with icing and spread. Lady Manager World’s Fair, Jackson, Mississppi. Cup Cake. Five eggs beaten separately, 2 cups sugar, 1 cup milk, ^ cup butter, 3 cups flour, 2 tea-spoons baking powder; flavor to suit taste; bake in 3 tins and fill with jelly or icing. Alternate Lady Manager World’s Fair, Newark, Delaware. Jelly Cake. Beat 3 eggs 3 minutes, add 1 cup white sugar, butter the size of a small egg—warmed but not melted—1 tea-spoon lemon extract. Beat all together 5 minutes, add Y cup sweet milk, stir 1 heaping tea-spoon baking powder into 1 cup flour, stir into the other ingredients, spread thin and bake in quick oven.----Governor s Mansion, Nashville, Tenn. Layer Cake. One cup sugar, Yz cup milk, 1 tea-spoon soda, 2 tea-spoons cream tartar, 1 tea-spoon butter, whites of 2 eggs. Cream for Filling.—1 cup sugar, Y cup water, boil till it threads from the spoon. Beat to a stiff froth the white of 1 egg; beat sugar and egg together while hot; when cold add Y* cup chopped raisins, % cup chopped walnuts, 1 tablespoon grated cocoanut, flavor with rose. / Battle Creek, Michigan.360 Filling for La^eF @ke. Raisin Filling for Layer Cake. One cup of raisins seeded and chopped, i cup brown sugar, cup water, boil all together fifteen minutes and put between the layers. The top should be simply frosted. o* - \ Kalamazoo, Michigan. Filling for Layer Cake. One-half pint sweet cream, yolks of 3 eggs or 1 whole egg, 1 table-spoon sugar; dissolve tea-spoon corn starch in very little milk, beat with yolk and sugar, add to the hot cream and cook till it thickens; chopped almonds or hickory nuts can be added. Jkt> Alternate Lady Manager World’s Fair, Bozeman, Montana. Chocolate Cream Filling. Five table-spoons of grated chocolate, enough cream or milk to wet it, 1 cup sugar, 1 egg, 1 tea-spoon vanilla flavoring. Stir the ingredients over the fire until thoroughly mixed, having beaten the egg well before adding; then add the flavoring after it is removed from the fire. ' Very good ¿0 Lady Manager World’s Fair, Salem, Oregon. Chocolate Filling. One cup of chocolate, 1 cup of sweet milk, 1 cup of sugar; mix'well and boil till thick like custard. When cold spread between cake. Columbus, South Carolina.FILLING FOR LAYER CAKE., 361 Nut Filling for Layer Cake. One cup seeded raisins, 1 cup English walnuts, chop each fine; 2 eggs, 1 scant cup sherry or port wine, filling up remainder with rich sweet cream, 1 tea-spoon vanilla flavoring; after spreading mixture on cake sift pulverized sugar until sweet enough which requires very little. Frost the cake and ornament with half English walnuts. % Lady Manager World’s Fair, Salisbury, 1ST. C. Lemon Butter, for Filling. The juice and grated rind of 1 lemon, >2 cup granulated sugar, piece butter size of walnut, 1 table-spoon corn starch (even full), 1 egg. Mix all these well together, when heated add table-spoon boiling water, cook until it boils, and only a few moments after, stirring all the time, until it seems thick enough to spread like jelly. Alternate Lady Manager World’s Fair, Halltown, West Virginia. * Chocolate Filling for Cake. Take cups sugar, y cup chocolate, x/2 cup milk, lump of butter size of walnut or x/2 cup cream. Boil until about as thick as cream and spread on layers. Caramel Filling for Cake. One cup brown sugar, x/2 cup maple sugar, 3 table-spoons milk, 1 table-spoon butter; melt all together. L/f S a * r Alternate Lady Manager World’s Fair, 4 Guthrie, Oklahoma. A Most Delicious Filling for Layer Cake. Any rich cake may be used for the layers, and the filling made as follows: Soak for 1 hour 2 table-spoons white powdered gum-arabic in 4 table-spoons warm water, then place over boiling water and stir until dissolved; add to this % cup powdered sugar; beat until thick and rather cool, then stir in the well beaten whites of 4 eggs and 1 cup of English walnuts, blanched and chopped fine; spread this in362 FILLING FOR LAYER CAKE. layers between the cakes. Dust the top with powdered sugar, or it may be iced, and the halves of walnuts used as a decoration. . V\f. ck vJT St. Helena, California. Caramel Filling. Looks like jelly. Three cups brown sugar, i cup fresh milk, i cup butter; mix well and boil until it is thick, stirring often; flavor with vanilla and beat well. Columbus, South Carolina Maple Sugar Caramel for Cake. One cup maple sugar, i cup “C” sugar, 4 table-spoons cream, 2 table-spoons butter, 2 tea-spoons extract vanilla; boil until it strings or sinks in cup of cold water. To be used as filling or frosting for any kind of cake. Alternate Lady Manager World’s Fair, Mineral Point, Wisconsin. Caramel Cake Filling for White Cake. One pt. rich milk, 2 large coffee-cups dark brown sugar, yi cup butter, x/% cup water, all boiled together until almost candy; then stir in 2 tea-spoons vanilla and cool a little before using. <3 *f* (o^Cu^y^i Alternate Lady Manager World’s Fair, Knoxville, Tennessee.363 pYosting of Icing. Chocolate Icing. Take the whites of 2 eggs, lyi cups of powdered sugar, and 6 large table-spoons of chocolate. Mix. Measure 2 cups of white sugar in an earthen bowl, pour over boiling water enough to mix or dampen the sugar thoroughly and boil until thick, or grains. Have the whites of 2 eggs well beaten in a deep bowl, add the juice of 1 lemon or 1 tea-spoon of cream of tartar, pour the syrup over the eggs while quite hot, stirring quickly until cool. water, and same amount of any preferred fruit juice or extract; spread at once about yi of an inch thick. One lb. of pulverized sugar, pour over it 1 table-spoon of cold water, beat the whites of 3 eggs a little, not to a stiff froth; add to the sugar and water, put in a deep bowl, the time stirring it. It will become thin and clear, afterwards thicken. When it becomes quite thick remove from the Albion, Michigan. Boiled Icing. Lady Manager World’s Fair, Dallas, Texas. Soft Icing. Mix yi lb. confectioners’ sugar with table-spoon of boiling Chicago, Illinois. Icing. place in a vessel of boiling water and keep on the fire, all fire and stir while it cools, till it becomes thick enough to spread with a knife. This will frost several cakes. Alternate Lady Manager World’s Fair, Anderson, Texas,364 FROSTING OR ICING. Frosting Without Eggs, or Water Icing. Take the amount of sugar necessary for your cake, pour on a little hot water and stir to the proper consistency, add flavoring and spread over or between cake.—F. Holmden, Greenville, Michigan. Bakers’ Icing. Sufficient sugar to make the required amount of frosting; pour on hot water, and stir to a little thicker consistency than ordinary frosting. Flavor with any desired extract, and spread over the cake or between the layers. This is simple and very nice. Plain Frosting. With an egg-batter whip the whites of 2 eggs for 5 minutes. Add 8 oz. fine sugar, a few drops of flavoring, and if for white frosting use a little lemon juice. Pink Frosting. Same as above with no lemon juice, but a little strawberry, cranberry, or currant juice. Yellow Frosting. Same as above “Plain,” omitting the lemon. For coloring, grate the peel of 1 or 2 oranges, squeeze out a part of the juice, stir together, strain through a thin cloth, and add to the frosting. A little saffron tea strained makes a rich coloring. Chocolate Frosting. Enough for a four-layer cake. About % lb. fine sugar, and enough hot water to make a nice frosting. Scrape fine 2 oz. chocolate, put into a tin, to which add no water, and slowly melt. Unite the chocolate and frosting, stir well, and quickly spread between layers and on top of the cake. Boiled Frosting. Put into a kettle 1 cup sugar with 2 or 3 table-spoons water, and boil until it threads. Pour onto the well beaten white of an egg, stir a few minutes, and spread it on the cake. A cup of either nut meats, chopped figs, or raisins may be added as an improvement. Cocoanut Frosting. Enough for 4 layers of cake. Grate a cocoanut, or use the desiccated. With lb. fine sugar and sufficient hot water make an icing. Spread between the layers and sprinkle with cocoanut. Fine sugar may be used for the top of the cake, with or without the cocoanut.FROSTING OR ICING. 365 Chocolate Frosting Without Eggs. Melt 1 square of chocolate over steam! stirr 1 cup powdered sugar, then add 2 table-spoons milk; spread when cake is a little warm.366 (Cookies 4f Jumbles. Spice Cookies. Two cups sugar, i cup butter, 2 level tea-spoons cinnamon, Y tea-spoon cloves, Y* small nutmeg, cream these together ; 2 eggs well beaten, Y* cup milk, sift in flour beginning with 1 pt., 2 slightly heaping tea-spoons baking powder. Dipout dough with spoon, roll in sugar, drop in pan and bake in moderate oven. Alternate Lady Manager World’s Fair, Eddy, New Mexico, Fruit Cookies. One cup of butter, 2 cups of sugar, Y* cup of milk, 2 eggs, 1% cups chopped raisins, 2 tea-spoons baking powder, flour enough to roll as soft as can be handled and flavor with vanilla. Cocoanut is also very nice instead of raisins. These will keep for a long time. Lady Manager World’s Fair, Hauser Junction, Idaho. Sugared Cookies. One cup sour milk, iyi cups sugar, cups butter, 1 tea-spoon of soda. Sprinkle with sugar while hot. If the milk is not sour enough, add a little cream of tartar. Lady Manager World’s Fair, Newark, N. J. Three cups sugar, x cup butter, i cup sour cream, 3 eggs, 1 tea-spoon soda, 1 nutmeg. Add just flour enough to mold Chicago, Illinois»COOKIES AND JUMBLES. 367 Sugar Cookies. One cup butter, 2 cups sugar, 4 eggs, 6 cups flour, 1 teaspoon cream tartar, % tea-spoon soda dissolved in a little milk, ginger, or the rind and juice of 1 lemon. Roll very thin and bake quickly. Alternate Lady Manager World’s Fair, Franklin Falls, New Hampshire. Cookies. Three eggs, 2 cups coffee sugar, 1 cup butter (do not melt the butter), % cup cold water, an even tea-spoon soda, % a nutmeg. These cookies will keep a year.—Mrs. G. Gerould, Battle Creek, Mich. Cookies. Two cups sugar, 1 cup butter, 3 eggs, 1 tea-spoon soda in table-spoon of vinegar, 4^ cups flour Chicago, Ills. Superb Fruit Cookies. Two cups sugar, 1 egg, 1 cup sour cream, 4 table-spoons butter, 1 lb. rasins (seeded), 1 tea-spoon soda, and 1 of salt. Mix with flour stiff enough to roll out about one-half inch thick. Cut any shape desired and bake in a moderate oven. Battle Creek, Michigan. Fruit Cookies. Take cups sugar, 1% cups chopped raisins, ^ cup butter, x/z tea-spoon cinnamon, % cup milk, 2 tea-spoons baking powder or 2 cream tartar, and 1 of soda. Flour to roll. Oatmeal Cookies. Battle Creek, Michigan. Three cups oatmeal (fine), ^ cup sugar, 1 cup water, % cup lard, ^ cup butter, % tea-spoon salt, l/% tea-spoon soda; make thick with white flour, roll very thin and bake a nice brown. Alternate Lady Manager World’s Fair, Groton, Vermont.368 COOKIES AND JUMBLES. Cookies. Take iY cups sugar, 2 eggs, ^ cup sweet milk, Y cup butter, 1 large tea-spoon baking powder, a little nutmeg. Mix sofff roll thin, cut in shape and bake. Battle Creek, Michigan. Excelsior Cookies. Five cups flour, 2 cups sugar, 1 cup milk, 1 cup butter, 2 eggs, 3 tea-spoons baking powder, nutmeg; roll thin and bake in a moderately quick oven. Hsovv W'Vvi'. s/wiP St. Helena, California. Brown Sugar Cookies. Beat up 1 cup butter and 1 cup brown sugar; add 2 eggs, 1 tea-spoon ginger, 3 table-spoons vinegar, 1 tea-spoon soda, and enough flour to make a stiff dough.—F.Holmden, Greenville, Michigan. Molasses Cookies. Two cups molasses, 1 cup butter, 1 table-spoon ginger, 1 table-spoon soda dissolved in a cup of hot water. One-half pt. Orleans molasses, XY pt. brown sugar, Yz pt. fresh lard or butter, 1 tea-spoon salt, 2 tea-spoons ginger, 1 tea-spoon soda, 1 egg; beat all together, heat slightly and work up with a dough that can be rolled. Bake quickly. zpTrtsO. iZ — Lady Manager World’s Fair. Brookville, Indiana. Hermits. Three eggs, 1 Y% cups sugar, 1 cup butter, 1 cup stoned or chopped raisins, 1 tea-spoon cloves, 1 tea-spoon cinnamon, small tea-spoon soda, as little flour as possible, roll very thin. These hermits will keep any length of time—the longer the better—if a place to keep them can only be found, unknown to the children. Sacramento, California.COOKIES AND JUMBLES. 3Ò9 Rich Jumbles. Beat up to a cream ^2 ib. butter and 1 lb. of sugar, add 3 small eggs and y2 oz. carbonate Ammonia dissolved in y, pt. milk. Then add a few drop essence of lemon and lbs. flour which will make a soft dough. Roll out and cut with a cutter that has a hole in the center. Turn over onto granulated sugar and then pan and bake in a medium hot oven.—F. Hohnden, Greenvilley Michigan. French Jumbles (Excellent.) Take iy2 lbs. of flour, 1 lb. granulated sugar, y lb. butter, 3 eggs, 1 tea-spoon soda dissolved in y2 cup milk, season with lemon and grated nutmeg; roll the dough with your hands in granulated sugar, make in small rings and bake on tin sheets in a quick oven. Lady Manager World’s Fair, Mount Savage, Md. French Jumbles. Half ib. butter, y ft», sugar, 3 eggs, 1 lb. flour, y2 nutmeg, 2 tea-spoons baking powder, cream the cake as usual. Roll in sugar the shape of an S and bake in a quick oven. Dover, Delaware. Macaroons. Make an ordinary frosting with the white of an egg and pulverized sugar, then roll the meat of any kind of nuts, not very fine, and stir enough into the frosting to make rather stiff. Add a little extract, flour the hands, and roll up into little balls the size of hickory nuts, and place upon buttered tins 2 in. apart. Bake in a medium oven and leave them on tins till cold, as they come off so much easier. These are very nice.—F. Holmden, Greenville, Michigan. Pound Jumbles. One lb. sugar, 1 cup butter, y2 cup cream, 2 tea-spoons baking powder, 8 eggs; mix stiff. wr Jersoy City, New Jersey. Sand Tarts. Take y lb. butter, i lb. sugar, i lb. flour, *4 lb. blanched and quartered almonds, 3 eggs. Cream well the butter and mix with it the sugar, add the 3 eggs reserving the white of370 COOKIES AND JUMBLES. i egg for the top and stir in the flour. Roll thin, spread on the white of the egg and sprinkle with sugar and cinnamon. Cut into squares and place on them the quartered almonds. Bake quickly. Alternate Lady Manager World’s Fair, Cumberland, Maryland.MRS. GEO. W. LAMAR, Alternate Lady Manager World’s Fair, Savannah, Georgia. MRS. ALICE B. CASTLEMAN, Alternate Lady Manager \\ orld’s Fair, Louisville, Kentucky. MRS. CHAS. .T.McCLUNG, Alternate Lady Manager World’s Fair, MRS. GEO. HOXWORTH, _ Knoxville, Tennessee. MRS. GEO. M. BUCHANAN', Alternate Lady Manager World’s Fair, Holly Springs, Mississippi.373 (JingertbrndB. Soft Gingerbread. One and Yz cups molasses, i cup melted butter and lard mixed, i cup thick sour milk, iY tea-spoons soda, 3 full cups of flour, spice to taste. Stir one way for three or four minutes, pour into a well greased, shallow pan and bake slowly for 15 to 20 minutes. Gingerbread Rolls. Two cups of flour, 1 cup molasses, 2 table-spoons melted butter, 1 cup boiling water, 1 tea-spoon ginger, 1 tea-spoon soda, Y* tea-spoon salt. Stir together flour, molasses, butter, salt and ginger. Pour the boiling water to soda and mix quickly. Bake in hot gem pans, in a hot oven. Lady Manager World’s Fair, Pomfret, Vermont. Loaf Ginger Cakes. Two eggs, Y>, cup molasses, Y cup sugar, Y cup lard or butter, Yi cup milk, 3 cups flour, 1 table-spoon ginger, x teaspoon cinnamon, Y% table-spoon soda dissolved in boiling water and stirred in just before putting into the oven. ji Jd Lady Manager World’s Fair, Juneau, Alaska. Sponge Gingerbread. Take 1 tea-cup of molasses and’stir into it all the flour you can Add 2 table-spoons shortening, 1 tea-cup boiling hot water, and a scant tea-spoon of saleratus. Stir it well and bake. „ Battle Creek, Michigan.374 GINGERBREADS. Best Connecticut Gingerbread. One cup butter, 5 cups flour, 1 cup sugar, 2 cups molasses, 2 tea-spoons soda dissolved in 1 cup milk, 5 eggs, 2 tablespoons ginger, yi tea-spoon salt. Alternate Lady Manager World’s Fair, Hartford, Connecticut. Soft Gingerbread. One egg, 1 cup molasses, 1 cup sugar, Y cup butter, 1 cup sour milk (cream is better and use less butter), t,Y cups flour, 2 tea-spoons soda, ginger and cinnamon. Alternate Lady Manager World’s Fair, Bozeman, Montana. Pennsylvania Gingerbread. One qt. best New Orleans molasses, Y lb. butter, Y oz. soda, Yz pt. sour milk, a small piece of alum size of a pea. Dissolve soda in the milk, add to the mixed molasses and butter, then add the dissolved alum. Mix stiff to roll and bake on long tins, marking the top in strips. Battle Creek, Mich. Ginger Snaps. Two cups New Orleans molasses, 1 cup lard. Boil these together 2 minutes; when cool add 1 even table-spoon soda, 1 table-spoon ginger, and a little cinnamon. Flour enough to roll very thin. Kalamazoo, Michigan. Ginger Snaps. Beat 1 cup butter in a warm bowl until it becomes soft and creamy, then gradually beat into it a cup of sugar, a cup of molasses and a table-spoon of ginger. Dissolve 1 tea-spoon soda in Y* gill of cold water and stir into the mixture already prepared. Gradually add 3 pts. of flour, beating well all the while, then roll very thin, cut out cakes and bake in quick oven. St. Helena, California,GINGERBREADS. 375 Michigan Ginger Cookies. One cup sugar, i cup butter, i cup molasses, I table-spoon vinegar, i table-spoon cinnamon, 2 table-spoons saleratus dissolved in 3 table-spoons hot water. Bake quick. Battle Creek, Michigan. Ginger Snaps. One pt. molasses, 1 cup lard, 1 table-spoon soda, 1 tablespoon ginger, 1 table-spoon cinnamon.—Mrs.-------Lady Man- ager World's Fair, Michigan. Ginger Snaps. One cup butter, 1 cup brown sugar, 1 cup molasses, 1 teaspoon vinegar, 1 tea-spoon ginger, 1 tea-spoon soda, 1 egg, flour to roll. Roll thin and cut in squares. Alternate Lady Manager World’s Fair, Franklin Falls, New Hampshire. Ginger Cookies. One egg, 1 cup molasses, yi cup butter, 2 table-spoons sugar, 1 heaping tea-spoon soda, 1 tea-spoon ginger.—Mrs. B. E. Cole, Battle Creek, Michigan. Ginger Cookies Without Shortening. You will be surprised to see how nice they will be, and so much better for children. Two eggs, 1 cup brown sugar, beaten together. Add 1 cup molasses, hot, 1 tea-spoon soda, 1 tea-spoon ginger, a little salt, mix with flour until stiff enough to mold out, roll thin and bake carefully: they burn easily. Ginger Snaps. One egg, 1 cup sugar, 1 cup New Orleans molasses, 1 cup butter, 1 cup milk, 1 tea-spoon soda, 2 tea-spoons ginger, 1 table-spoon vinegar, 4 cups flour. Gingerbread. Two cups milk, cup butter or lard, 1 table-spoon ginger,GINGERBREADS. i tea-spoon soda, i cup molasses, small quantity of cloves and salt. Beat the soda with the molasses first. Mix soft. Lady Manager World’s Fair, Newark, N. J. Gingerbread One cup sugar, i cup molasses, i cup butter. Cream butter and sugar together, put in the molasses and i cup sour milk, i tea-spoon soda, 2 table-spoons ginger, 3 cups flour, 3 eggs beaten separately. One cup molasses, cup sweet milk, 2 yi cups flour, yi cup butter, 2 eggs, % tea-spoon any kind spice preferred, 1 tea-spoon soda dissolved in 2 tea-spoons vinegar, beat thoroughly and add 1 lb. stoned dates. Bake in moderate oven. Molasses Cake. Lady Manager World’s Fair, Fort Fairfield, Maine. One cup of molasses, ij4 cups white, sugar, 1 egg, 1 tablespoon butter, yi tea-spoon ginger, ^ tea-spoon cinnamon, a little salt. Stir very stiff with sifted flour, then take 1 teaspoon soda, pour over it 1 coffee-cup boiling water, turn on the dough and stir to a thin batter. Bake in pan well greased. Battle Creek, Michigan. Honey Comb Gingerbread. One-fourth lb. butter, % lb. molasses, % lb. brown sugar, yi lb. flour, yi tea-spoon mace, 1 table-spoon ginger; warm molasses, sugar, butter, and spices together, then stir in flour; drop a tea-spoon.on tins that are not buttered, 4 in. apart; bake from 5 to 10 minutes in rather slow oven. As soon as taken out of pan, lay the cakes over a quart bottle to cool; keep in tin box. They are eaten for lunch. Alternate Lady Manager World’s Fair, Mineral Point, Wisconsin.GINGERBREADS. 3 77 Soft Rich Gingerbread. Five cups flour, 2 cups molasses, 2 cups sugar, 2 cups butter 4 eggs, 2 tea-spoons ground ginger, 1 tea-spoon soda. Lady Manager World’s Fair, Newark, N. J. ake Without Eggs. One cup New Orleans molasses, % cup sugar, 2 heaping table-spoons butter melted and mixed with the molasses, 1 cup boiling water, 1 even tea-spoon soda dissolved in the water; let the water cool before adding to the molasses; 3 cups flour, i tea-spoon ginger. Battle Creek, Michigan. Gingerbread. Mix together 1 cup molasses, 1 table-spoon shortening, 1 tea-spoon salt, 2 tea-spoons ginger, 2 cups flour; add 1 teaspoon soda dissolved in 1 cup boiling water. Mix well and bake in rather a quick oven. c Alternate Lady Manager World’s Fair, Augusta, Georgia. Soft Gingerbread. One cup molasses, 4 eggs, 1 cup shortening, 1 cup brown sugar, 1 cup sweet milk, yi tea-spoon soda, a pinch of salt, 1 table-spoon cinnamon, 1 table-spoon ginger, 3 cups flour. C Lady Manager World’s Fair, Cheyenne, Wyoming. Soft Gingerbread. Two cups molasses, 3 eggs, 1 cup butter, 1 cup sour milk, 4^ cups flour, 2 large tea-spoons soda; spice to taste. Molasses Cake. Jersey City, New Jersey. One-half cup sugar, cup butter, 1 cup molasses, 1 egg,37§ GINGERBREADS. yi cup hot water, i tea-spoon soda, x tea-spoon ginger, 2 cups flour. Battle Creek, Michigan, Soft Molasses Cake. f One cup molasses, % cup butter rubbed to a cream with molasses, 1 tea-spoon soda, a pinch of salt, % tea-spoon each of cinnamon and ginger, flour until spoon will stand up straight, then add 1 cup hot water. Molasses Drop Cake. One cup molasses, 3 cups flour, l/z cup butter, 2 tea-spoons extract lemon, 1 tea-spoon soda; beat all together and drop in spoonfuls on a buttered tin; bake 5 or 6 minutes. Battle Creek, Michigan.3/9 fullers and ©ougljnutg. Doughnuts. One and ^ cups sugar, yL cup of butter, 2 eggs, 2 cups sour milk, 2 tea-spoons soda, flour enough to make it stiff so as to roll out. Cut out and fry in fresh boiling lard. Sprinkle with sugar while hot. Alternate Lady Manager World’s Fair, Fort Smith, Arkansas. Doughnuts. One-half cup butter, 1 cup sugar, 1 yi. pints flour, 1% tea-spoons baking powder, 2 eggs, 1 % cups milk, 1 tea-spoon extract nutmeg. Rub the butter, sugar and eggs together smooth, sift the flour and baking powder together, add it to the butter, milk, etc. Mix into a soft dough, flour the board well, roll out the dough yi inch in thickness. Cut out with large biscuit-cutter and fry to a light brown in plenty of hot lard. Sift sugar over them. Alternate Lady Manager World’s Fair, Broken Bow, Neb. Fried Cake. Two eggs well beaten with 8 table-spoons sugar, 17 tablespoons warm milk, 5 table-spoons butter. Sift 3 heaping teaspoons baking powder into 1 qt. of sifted flour, flavor with nutmeg, mix soft. If a piece of raw potato is put into the lard it will prevent browning too much. Lady Manager World’s Fair, Battle Creek, Michigan.380 CRULLERS AND DOUGHNUTS. Fried Cakes. One-half cup butter, i cup sugar, 2 eggs, 1 cup sweet milk, Yi teaspoon soda, 1 tea-spoon cream tartar. Chicago, Illinois. Favorite Doughnuts. Take lyi cups sour milk, i heaping cup sugar, butter size of a nutmeg, 2 eggs, 1 heaping tea-spoon soda, flour to make just soft enough to handle; flavor with nutmeg. . ^Q). % 8t-HeIena’ California- Fried Cakes. Two cups sugar, 9 table-spoons melted butter, 4 eggs, 2 cups sour milk, 2 even tea-spoons soda in the milk, 1 teaspoon ginger and nutmeg. Miss Mary E. Graves Cedar Rapids, Iowa. Doughnuts. Two small eggs, 1 tea-spoon butter, 1 cup sugar, salt and a little nutmeg. Beat altogether; add 1% cups of milk, 1% tea-spoons baking powder; make the dough as soft as can be rolled out. Fried Cakes. One egg, i cup buttermilk, i cup sugar, 2 table-spoons melted lard, salt, 1 tea-spoon soda, % nutmeg, tea-spoon lemon, roll soft. Battle Creek, Mich. Cream Doughnuts. Two eggs well-beaten, 1 cup sugar, 1 cup sour cream (not too rich), tea-spoon soda, a little nutmeg, a pinch of salt and flour to roll out as soft as possible, fry in hot lard.— Mrs.------, Washington, D. C.CRULLERS AND DOUGHNUTS. -? R ■jö Fried Cakes. One cup sugar, i cup sweet milk, 2 eggs, 2 tea-spoons baking powder, a little salt; mix soft, fry in hot lard. Battle Creek, Michigan. Vanities. Two eggs, butter size of a walnut, 1 table-spoon sugar, enough flour to make very stiff. Take a piece size of a walnut and roll very thin; fry in hot lard; when done sprinkle with powdered sugar and cinnamon. Doughnuts. Battle Creek, Mich. One cup extra C sugar, 1 table-spoon butter, 2 eggs, 1 cup sour milk, 1 even tea-spoon soda, a little salt, nutmeg, flour sufficient to handle nicely; set in a warm place for % hour, roll out and cut in little strips; fold them; fry. Sheboygan, Wisconsin. Lida’s Doughnuts. Two eggs thoroughly beaten, 3 table-spoons melted lard, 8 table-spoons sugar (1 cup), 5 table-spoons milk (y cup), 2 tea-spoons baking powder sifted into some of the flour, enough flour to knead soft; flavor with vanilla. Roll and fry in hot lard. Alternate Lady Manager World’s Fair, Tombstone, Arizona. Fried Cakes. Two cups sugar, 2 table-spoons butter, 1 egg, 2 cups sweet milk, 4 tea-spoons baking powder. Battle Creek, Michigan. Delicious Doughnuts. Take 1 qt. flour, 1 cup sugar, 1 cup sweet milk, 1 egg, a pinch of salt, x tea-spoon saleratus and 2 of cream tartar. Fry in lard.—Miss----Alternate Lady Manager World’s Fair, Lakeport, New Hampshire.382 CRULLERS AND DOUGHNUTS. Dips. A GOOD BREAKFAST DISH. Take i% cups sweet milk, 2 eggs, x/t cake yeast, salt to taste, flour to make a thick batter. Let rise over night, in the morning stir in flour sufficient to roll out thin, also add a little soda if necessary. Cut into 2 inch squares and fry in hot lard. Eat with syrup or boiled milk with a little salt and butter added. Lady Manager World’s Fair, Genoa, Nevada, Pine-apple Fritters. Pare a pine-apple with as little waste as possible and cut into rather thin slices, soak the slices 4 hours in a lemon syrup, dip into the fritter batter given below and fry. Serve quickly, strewn with sifted sugar. Batter.—Two eggs, whites and yolks beaten separately, ^ pt. milk, 1 level tea-spoon salt and 1 pt. flour, 1 tea-spoon cooking oil or butter, or salad oil, and a seasoning of cinnamon or nutmeg may be added. Lrdy Commissioner, World’s Fair, Washington, D. C. Corn Fritters. One qt. grated green corn, 3 eggs, x/% cup flour, salt and pepper, and add the beaten whites of eggs last. Drop by small spoonfuls into very hot lard. Lady Manager World’s Fair, Covington, Kentacky. Mexican Enchilades. First.—To make the tortillas for the enchiladas, take 1 qt. blue corn meal mixed with water and salt, making a batter stiff enough to flatten out into round cakes, and bake on the bare hot lid. Second.—To make the Chili sauce: 1 cup tepid water, 3 table-spoons ground Chili; let boil down to a batter. Third.—To make filling: grated cheese and chopped onions very fine. Dip into a pan of boiling hot lard 1 tortilla, then dip this tortilla into the Chili batter, then sprinkle with the filling, first the cheese and then the onion; then put on 1 spoonCRULLERS AND DOUGHNUTS. -> Û Chili batter, and lay like a layer cake as many cakes as desired, then pour over the Chili batter. Cut like cake and serve hot. Lady Manager World’s Fair, Albuquerque, New Mexico. Orange Fritters. Take sweet oranges, peel and remove the seeds (navel oranges preferred as they have no seeds), slice across the sections, have ready a batter made in the usual way for any fritters—I use sour milk and a little soda—beat in the flour till it drops in a soft lump from the spoon, or use sweet milk with baking powder mixed in the flour—a stiff batter that the orange slices will take easily—then fry in a buttered pan to a yellow brown; eat with sugar. These make a dessert quickly prepared and always nice, if carefully prepared. Alternate Lady Manager World’s Fair, South Jacksonville, Florida. Corn Fritters. Grate 6 ears corn, mix with i egg and i table-spoon flour, salt and pepper to taste; drop in hot lard a spoonful at a time; canned corn can be used as well. Chicago, Illinois. Crullers (Old Recipe). One-half pt. buttermilk, 2 tea-cups sugar, 1 tea-cup butter, 3 eggs well beaten, 1 tea-spoon salt, 1 tea-spoon cinnamon, x tea-spoon soda dissolved in hot water, Y nutmeg, flour to make smooth dough; roll less than % inch thick; twist or braid and fry in lard. Alternate Lady Manager World’s Fair, Kansas City, Missouri. Pound Crullers. One 3b. sugar, Y lb. butter, yi cup cream, 1 tea-spoon soda or 2 tea-spoons baking powder, 8 eggs. Jersey City, New Jersey.3§4 CRULLERS AND DOUGHNUTS. Fried Cakes. Two eggs, i cup sugar, 3 table-spoons melted butter, 1 tea-spoon soda dissolved in 1 cup sour milk, 1 heaping teaspoon baking powder sifted in enough flour to roll out smoothly. Season with nutmeg or cinnamon. Roll thin and fry in moderately hot lard.—Mrs. James R. Gray, Chicago. Doughnuts. Suet and cottaline in the proportion of half and half, 1 cup buttermilk or sour cream, 3 eggs, 1cups sugar, 2 even teaspoons soda, salt, enough flour to roll in soft dough, cut with cake cutter, fry in hot grease. js. . ■Washington, D. C.Ipasti^ and Puff Pastry. One lb. flour, ^ lb. butter, % lb. of lard; mix with ice water. Sift the flour, sprinkle with % tea-spoon salt and a tea-spoon sugar; chop in thoroughly with a knife the lard and % lb. of the butter, add enough ice water to make it soft and flexible. Divide the remainder of the butter into 4 equal parts, roll out the paste batter with 1 portion of the butter, fold and roll out again with another portion of the butter and continue until all 4 portions of the butter are used; then roll up, place in a tin pan on ice until ready to use. The paste should be thoroughly cold when put into the oven, and the butter should be washed and all water and salt pressed out of it before using. Cream Pie. One cup milk and 1 table-spoon corn starch. Cook till it thickens. Two heaped table-spoons sugar, let cool and add the beaten whites of 2 eggs. Bake in quick oven. JJ/ (facedy^ Lemon Pie. Lansing, Mich. For x pie take 1 large lemon, 3 eggs, leaving out the white of 1 for icing, 1 cup sugar, % cup cold water, 1 tea-spoon butter. Icing for the same.—White of 1 egg, 2 table-spoons pulverized sugar; brown nicely in the oven.386 I’ASTRY AND PIES. Old-Fashioned Lemon Pie* Two lemons, i egg, i cup molasses, 2 cups sugar, 1 cup chopped raisins. Quantity for 2 pies. C/£) Lady Manager World’s Fair, Nev'ark, N. J. Mince Meat for Pies. Three lbs. of beef weighed after boiling, 3 lbs. suet chopped fine, 8 lbs. apples, 6 lbs. raisins weighed after seeding, 3 lbs. currants, 5 lbs sugar, 1 % lbs. citron, 2 table-spoons cinnamon, 2 table-spoons nutmeg, 2 table-spoons mace, 2 table-spoons allspice, 2 table-spoons salt, 1 qt. brown sherry, 1 pt. brandy, a little candied orange and lemon peel. Pack tightly in a crock without cooking, turn brandy over the top and cover with thin layer of sugar. When preparing for baking, moisten with cider and water, add more spice if required. Providence, Rhode Island. Mince Meat. Two large beef tongues boiled, 4 lbs. suet, 8 lbs. currants, 4 lbs. raisins, 4 lbs. brown sugar, 6 lbs. apples, 2 lbs. citron, ozs. cinnamon, 1% ozs. mace, 6 nutmegs, 200 cloves, 2 table-spoons salt, 1l/2 qts. brandy, 1 % qts. wine, 1 qt. cider (sweet), 2 lemons (the rind grated), the apples must be pared and cut up small; citron cut in thin, small slices; nutmegs grated; suet picked and rubbed small; currants nicely washed and dried; raisins stoned; mix all together carefully in a deep jar. The tongues must be fresh ones, and must be boiled very thoroughly and minced fine. When the pies are made add a little brandy to each. Lady Manager World’s Fair, Baltimore, Md.3«7 PASTRY AND PIES; Puff Paste for Pies. Rub yi cup butter well into i pt. flour, well sifted. Mix with cold water enough to roll well. Knead and work as little as possible. Roll thin. Graham Pastry. To i cup Graham flour add Y2 cup sweet cream, a pinch of salt. Mix, roll, and use for crust for fruit pies. Very nice. Plain Pastry. Half a cup butter, % cup suet, a little salt. Rub in 1 qt. sifted flour, with 1 tea-spoon baking powder. Mix together with cold water and roll out. The lower crust need not be as rich as the upper. Flaky Paste. Sift 1 pt. flour, rub into it Y* CUP butter, mix with ice-water enough to roll. Roll out, spread with butter, fold over, roll again very thin, spread again. Do this three times for the upper crust. Very rich. A Nice Tart Paste. Use 1 Y lbs. flour, 10 oz. butter, yolks of 2 eggs, 3 oz. sugar. Mix all together with Y* pt. new milk, and work it lightly. Lida’s Apple Pie. Take 1 table-spoon lard, 3 table-spoons flour, and a little salt; mix thoroughly with ice water; this makes upper and under crust for one pie. Pare, quarter and core 4 good-sized tart, juicy apples, and slice about Y inch thick; sprinkle a little flour on the under crust and place apples in layers with bits of butter here and there until pan is filled; add Y^ cup sugar and sprinkle powdered cinnamon over all; perforate and lay on upper crust; wet lower edge and press edges together; bake until apples are thoroughly cooked. Alternate Lady Manager World’s Fair, Tombstone, Arizona. Apple Pie. Select apples that cook quick. Pare and slice very thin, removing the core. Line your tins with pastry, place in them a layer of apple, sprinkle thickly with sugar, then another layer, sprinkle again with sugar, grate on a little oO Cfcto------—388 PASTRY AND PIES. nutmeg, spread on a table-spoon of butter to each pie, pour in a very little cold water, cover with rich crust, bake 20 minutes. Apple Pie. Stew green or ripe apples, when you have pared and cored them. Mash to a smooth compote, sweeten to taste, and, while hot, stir in a tea-spoon butter for each pie. Season with nutmeg. When cool, fill your crust, and either cross-bar the top with strips of paste, or bake without cover. Eat cold, with powdered sugar strewed over it. Connecticut Apple Pie. Cover pie platter with good paste made from pastry flour, trim the paste evenly at the edge of the platter; pare and quarter tart apples (Baldwin's or greening’s preferred), heap high on the platter; roll crust sufficient to cover the apples, lay it lightly over them, trim crust evenly with under crust, do not press the edges down. Bake until both crust and apples are perfectly done. Remove upper crust, take out the apples with baking spoon into a large bowl, season to taste with sugar, butter and a pinch of salt, making either a plain or a rich pie as you choose. Remove under crust to a large plate or platter, as in cutting the apple may run over the edge. Fill the under crust with half the seasoned apple and a grating of nutmeg. Upon this place the upper crust turned over to make a cup-like depression. Fill this smoothly with the remaining apple, add nutmeg, serve warm. A delicious pie may be made in shallow platters, using four or six layers. Cream adds to the delicacy of the filling. Hartford, Connecticut. Apple Custard Pie. Peel sour apples and stew until soft and not much water is left in them, and rub through a colander. Beat 3 eggs for each pie. Put in proportion of 1 cup butter and 1 of sugar for 3 pies. Season with nutmeg. Apple Meringue Pie. Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and season with nutmeg (or stew lemon peel with them for flavor), fill crust and bake till done; spread overMRS. WM. H. FELTON, Lady Manager World’s Fair, C'artersTlUe, Georgia.39i PASTRY AND PIES. the apple a thick meringue made by whipping to froth whites of 3 eggs for each pie, sweetening with 3 table-spoons powdered sugar; flavor with vanilla, beat until it will stand alone, cover pie % inch thick. Set back in a quick oven till well “set,” and eat cold. In their season substitute peaches for apples. Dried Apple Pie. Take nice tart dried apples, wash and stew. When they begin to get tender, sweeten to taste; cover till done, put through a colander, season to taste with cinnamon, nutmeg and allspice. Bake with 2 thin crusts.—Mrs. E. L. W.y Chicago. Currant Meringue Pie. One cup ripe currants mashed, 1 cup sugar, 2 table-spoons water, 2 eggs, salt, 1 table-spoon flour; beat egg yolks with the flour; add the rest; bake in 1 crust. For Meringue.—Two egg whites beaten stiff with 1 tablespoon powdered sugar. Hartford, Connecticut. Cream Pies. Yolks of four eggs well beaten, 4 cups sweet milk, 4 table-spoons corn starch, cup granulated sugar, salt to taste. Boil by placing the dish of custard in a vessel of boiling water; stir constantly till it thickens; cool; flavor with lemon; turn into baked crust. Use the whites of the eggs for frosting and brown in oven. CL Cream Pie. Albion, Michigan. Three cups good cream, 1 cup sugar, 2 eggs, a little salt, flavor with nutmeg.—Mrs.-----, IVishington, D. C. Cream Pie. Make under crust as for custard pie and bake. Filling.—1 coffee-cup sweet milk, 3 table-spoons flour, 2 table-spoons sugar, butter size of a walnut, yolk of 1 egg; flavor to taste. Boil the cup of milk and stir the other ingredient in while boiling. Take the white of the egg and392 PASTRY AND PIES. beat to a stiff froth, and add i table-spoon sugar; spread this over the pie and set in oven to brown. Beat the white of i egg, a table-spoon corn starch and ^ tea-cup sugar; add a tea-cup rich cream, flavor with lemon, bake in a rich crust. St. Helena, California, Cream Pie. Boil i yi pts. milk and add to it 3 table-spoons corn starch dissolved in a little milk, 1 cup sugar and butter the size of a small egg. Pour this mixture over the beaten yolks of 3 eggs, and add lemon extract or flavoring of some kind to taste. Pour this into the pie-plates lined with paste, and bake about 20 minutes. Beat the whites of the 3 eggs with a little sugar, spread over the pie, and brown lightly in the oven. Cream Pie. Put 1^2 cups fine sugar in 1 pt. cream. Grate in a little nutmeg, and add the whites of 3 or 4 eggs beaten to a stiff froth. Beat altogether, and bake in a single crust. These quantities will make 2 pies. Custard Pie. Three eggs well beaten, 1 tea-cup sugar; beat until it creams; add 1pts. new milk and grated nutmeg to taste. The success of the pie is in the baking; try with the blade of a thin knife; take out of oven as soon as it is like thick cream; set the pan on a cup to cool so the air can circulate around it; this keeps the crust from getting soggy. Topeka, Kansas. Custard Pie. Yolks of 3 eggs, 2 table-spoons sugar, 1 table-spoon flour; beat hard. Flavor, add 2 tea-cups milk and bake. Beat whites of eggs to a stiff froth, add 2 table-spoons sugar andPASTRY AND PIES. 393 flavor. When the pie is done spread evenly over the top and set it in the oven a minute. Take i qt. milk, 5 well beaten eggs, 5 table-spoons sugar. Flavor with lemon. Bake in rich crust. VtaobV ck Vwfi St. Helena, California. Custard Pie. To 2 whole eggs and the yolks 2 eggs beaten light with a cup of sugar and a very little salt, add 1 pt. milk. Line your pie-tins with crust, and let bake in the oven till nearly done. Heat the custard very hot and pour into the tins and bake quickly, so the crust will not be heavy. Pumpkin Pie. One can Dudley’s Golden Pumpkin, 1 tea-spoon ginger, 2 tea-spoons cinnamon, 1 tea-spoon salt, 2 tea-spoons flour; mix well with the pumpkin, which is like a golden jelly; add large cup molasses, 1 cup sugar, 6 cups milk; bake slowly in deep platters with single crust. Hartford, Connecticut. Pumpkin Pie. One qt, pumpkin stewed well, 4 eggs, 1 cup cream or sweet milk, sugar to taste (about 2 cups sugar), 2 or 3 large spoons brandy, % nutmeg; bake with rather a short crust in quick oven. For two pies use 1 cup stewed pumpkin, 1 cup sugar, 2 eggs, well beaten, 1 pt. milk, a little salt, and spice to taste. Pumpkin Pie. One and one-half cups of well-cooked pumpkin, 1 cup cream, 1 cup boiling milk, % cup sugar, tea-spoon salt, 1 salt-spoon cinnamon, yi salt-spoon mace, 1 whole egg or394 PASTRY AND PIES. the yolks of 3 eggs; add boiling milk the last thing and bake it at once in a large pie tin. Lady Manager World’s Fair, Janesville, Wisconsin Lemon Pies. Six eggs separated, 2 cups sugar; beat yolks and sugar together until very light, add the grated outside and juice of 2 lemons, 1 table-spoon melted butter, lastly the beaten whites of 3 eggs, leaving out the other 3 for meringue. Alternate Lady Manager World’s Fair, Fort Smith, Arkansas. Lemon Cream Pie. One pt. milk, 1 cup sugar, 2 eggs (save whites for meringue), Yi cup flour. Beat eggs (yolks), sugar and flour together; stir in the milk when boiling. After it thickens, remove from fire, add juice and part of the rind of a large lemon. Fill a baked shell of pastry with this mixture; cover with the meringue and brown. Alternate Lady Manager World s Fair, Newark, New Jersey. Lemon Pie with Top Crust. Two lemons grated and all used except the pulp, 2 cups sugar, 2 eggs, 4^ cup New Orleans molasses, x/2 cup water, 1 table-spoon butter and 1 table-spoon flour. This will make two pies. Battle Creek, Michigan. Lemon Pie. One cup boiling water, % cup sugar, % cup starch, yolks of 2 eggs for filling, whites for frosting, juice of 1 ^ lemons, add lemon and egg when cold; bake crust first.PASTRY AND PIES. 395 Lemon Pies. For 2 pies, yolks of 3 eggs, 2 lemons, (grated rind and juice) large tea-cup sugar, if cup sweet milk, into which dissofve a heaping tea-spoon corn starch add butter size of a small egg. , , How to do It.—Beat the yolks of eggsiySdd sugar, add milk with corn starch in it, add lemons, juice and grated rind, and butter chopped into small bits through the custard mixture. ^ Pastry for above.—Take ft lb. sifted flour, good weight; add ft lb. butter and lard mixed and a little salt; cut butter and lard through the flour with knife and fork; mix thoroughly until you cannot discern any butter or lard; then mix with ice-water or snow, not touching with fingers at all; roll as lightly as possible and line your plates for shells;« pour in the custerd mixture and bake in hot oven—a paper over top of custard will prevent burning. When baked beat the whites of the eggs to a stiff froth, add pulverized sugar to consistency of meringue, put on top of pie. and return to oven a few moments to harden. Alternate Lady Manager World’s Fair, Halltown, West Virginia. Mix 3 table-spoons corn starch, 1 salt-spoon salt, 1 ft cups sugar; add 1 pt. boiling water, boil 5 minutes; when cool add grated rind and juice of 2 lemons, the well beaten yolks of 4 eggs, then the whites beaten to a stiff froth; line a dish with pastry and bake 20 minutes. e/^4 SftrdL Brattleboro, Vermont. Lemon Pie. Line a pie plate with rich crust, mix yolks of 4 eggs and whites of 2, with 1 ft cups granulated sugar and 2 tablespoons flour, mixed in the dry sugar first; beat well and add the juice of 2 medium sized lemons and f cup water; bake like custard pie and when done add a frosting of beaten whiles of 2 eggs and 2 table-spoons powdered sugar. Brown slightly in a cool oven. <* Pes Moines, Iowa,PASTRY AND PIES. 396 Lemon Pie. Take 1% cups sugar, 1 cup water, 2 table-spoons flour, 2 lemons grated, % of the rind; add juice, yolks of 3 eggs; boil. Beat x cup pulverized sugar with the whites of 3 eggs, pour over the pie when done and brown. $ Lemon Puffs. Alternate Lady Manager World’s Fair, Albuquerque, New Mexico. Scald 2 cups milk and thicken with 2 spoons flour; mix together yolks of 4 eggs, 1 cup sugar, small piece butter, a little salt, juice and grated rind of small lemon; pour this mixture into the heated milk and stir constantly until well cooked. Line muffin pans with thinly rolled pastry and fill with the mixture; bake about 20 minutes, or until a golden brown. Whip the whites of the eggs until stiff, add cup powdered sugar, cover the muffins and put back in oven to brown; when cold add slice of jelly. Alternate Lady Manager World’s Fair, Hanover, Maine. Mince Meat. Four pounds solid meat without fat or bone, boil till tender, chop very fine; i lbs. suet chopped very fine. To 4 bowls of chopped meat take i bowl of suet, to these 5 bowls add 12 or 14 bowls of apples, chopped; then add 8 lbs. raisins, washed, chopped and stoned; 4 lbs. currants, 4 table-spoons cloves, 6 table-spoons allspice, 4 lbs. “C” sugar. Pack in jar, moisten with peach juice from pickled peaches, add brandy to taste.—Mrs.---------, Alternate Lady Manager World’s Fair, Little Falls, Minnesota. Mince Meat. Two lbs. beef, ^ lb. suet, lb. butter, 5 lbs. apples, 2 lbs. raisins, 2 lbs. seedless raisins, % lb. citron, 3 table-spoons cinnamon, 2 table-spoons mace, 2 table-spoons allspice, 1 nutmeg, 3 lbs. brown sugar, % gallon sweet cider. Chop well the beef, apples, suet and citron, then mix everything together well, put on the stove and boil until apples are thoroughly cooked; ^ cup brandy added after it is cool improves it. Lady Manager World’s Fair, Buena Vista, Colorado.PASTRY AND PIES. 397 Mince Meat for Pie. Shred and chop very fine 2 lbs. beef suet—by dredging the suet occasionally with flour it chops more easily and does not clog—boil slowly, but thoroughly, 2 lbs. lean round of beef and chop fine (mix all the ingredients as they are prepared), stone and cut fine 2 lbs. raisins, wash and pick 2 lbs. currants, cut fine Y* lb. citron, chop 2 lbs. apples— weighing them after they have been peeled and cored—a table-spoon salt, a tea-spoon ground cinnamon, a grated nutmeg, a salt-spoon allspice, Y* as much cloves, Y* oz. essence of almonds, 1 pt. brandy, 1 pt. cider. This may be kept in a cool place all winter. If too dry add more cider. Alternate Lady Manager World s Fair, Newark, New Jersey. Mince Meat. Take 3 lbs. beef tongue, boiled and cnopped fine; 4 lbs. beef suet, rubbed fine; 4 lbs. brown sugar, 4 lbs. raisins, seeded; 3 lbs. currants, 4 lbs. apples, chopped fine; 1 lb. citron, cut thin and fine; 1 table-spoon each of mace, cinnamon and cloves; 2 nutmegs, wine and brandy enough to wet well. Keep moist. Mock Mince Pie. Lady Manager World’s Fair, Monnt Savage, Md. Four crackers rolled, % cup cold water, 1 cup molasses, y, cup sugar, x/2 cup vinegar, 1 egg, 1 cup raisins, spice. Take 1 cup sugar, 1 cup molasses, 1 cup raisins, 1 cup currants, 1 cup vinegar, 1 cup water, 1 grated nutmeg, 1 teaspoon cloves, 1 table-spoon cinnamon, butter the size of an egg, 1 cup powdered crackers. Heat on the stove before putting in tins. This will make six pies. Mock Mince Pie. One tea-cup molasses, 1 tea-cup bread crumbs or crackers, x/2 tea-cup sup?" y tea-cup vinegaf, y tea-cup better, y398 PASTRY AND PIES. tea-cup raisins, i tea-spoon cinnamon, i tea-spoon cloves. Very good. Lady Manager World’s Fair. Brookville, Indiana. Chocolate Pies. Line pie pans with rich pastry, beat the yolks of io eggs with yi cup sugar, a little butter, and i tea-cup milk; stir in this mixture melted chocolate to give it a rich color, flavor with vanilla. Make meringue of the whites of the eggs and brown slightly. Sewanee, Tennessee Chocolate Pie. Three eggs, i cup milk, x table-spoon flour, 3 table-spoons grated chocolate, 1 small cup sugar. Bake as custard. Topeka, Kansas. Orange Pie. Grate the rind of 1 and use the juice of 2 large oranges; stir together a large cup sugar and a heaping table-spoon flour; add to this the well beaten yolks of 3 eggs, 2 tablespoons melted butter. Reserve the whites for frosting. Turn this into a pie-pan lined with thin pie-paste and bake in a moderate oven. When done so as to resemble a nicely baked custard, spread on the top the beaten whites, which must be sweetened with 2 table-spoons of powdered sugar; spread on evenly and return to the oven and brown slightly. Orange Pie. Take yi lb. sugar, % lb. butter, 6 eggs beaten separately and the grated rind and juice of two oranges. Cream the butter thoroughly, gradually add the sugar, then the orangesPASTRY AND PIES. 399 and lastly the whites of the eggs beaten to a stiff froth. Bake in puff pasty—only under crust. Jeff Davis Pie. Four eggs, 2 cups light brown sugar, 1 cup cream, y2 cup melted butter, 1 table-spoon flour, season with lemon and nutmeg; bake in bottom crust. For 2 pies. Moscow, Idaho. Date Pies. Seed 1 lb. dates and stew slowly with just enough water to keep from sticking, put throug the colander, add 1 tablespoon sugar, y2 tea-spoon cinnamon, % tea-spoon ginger, % tea-spoon salt, 3 beaten eggs, 1 generous pt. of rich milk. Line two deep pie tins with pie paste and fill with the mixture; bake slowly till thoroughly done; when cold, cover with whipped cream, if you have not the cream, put the yolks of 4 eggs into the pies, and whip the whites into a meringue, sweeten and flavor, cover the pies, browning them delicately in a hot oven. Tomatoe Pie. B attle Creek, Michigan Cut fine 1 can tomatoes, stir in 2 beaten eggs, 1 spoon butter, 1 cup milk, 1 cup bread crumbs, salt and a little sugar and bake. Sewanee. Tennessee Potato Pie. Bring 1 pt. milk to a boil, and stir in y, cup grated raw potato. When cool, add 2 well beaten eggs, and sugar and nutmeg to taste. Bake with one crust. Potato Pies. Boil 2 lbs. potatoes, strain through colander while warm,PASTRY AND PIES. 400 add Yz lb. butter, the yolks of 8 eggs and the whites of 4 eggs, with a pint of milk, Y* lb. sugar, 1 little nutmeg grated. Beat butter, sugar and potatoes together and add the other ingredients. Whites and yolks beaten separately and put in last. Bake in an under crust. Dover, Delaware. Golden Pie. Grate the peel of 1 lemon, squeeze out the juice and pulp into a bowl—be sure to remove every seed—to which add 1 cup sugar and 1 cup new milk, 1 tea-spoon powdered starch, and the yolks of 3 eggs well beaten; pour this mixture into a nice paste crust and bake slowly. Beat the whites of the eggs to a stiff froth, and when the pie is done pour it over the top and return to the oven just to stiffen, not brown. Battle Creek, Michigan. Silver Pie. Grate and peel 1 large white potato into a deep plate and add the juice and grated rind of 1 lemon, the beaten white of 1 egg, 1 tea-cup white sugar, 1 tea-cup cold water; pour this into an under crust and bake; when done, have ready the beaten whites of 3 eggs, Y% tea-cup powdered sugar, and a few drops of rose water; pour this over the pie and return to the oven to set. Battle Creek, Michigan. Cocoanut Pie. Cover a pie-plate with rich crust, then place in it a layer of grated or dessicated cocoanut, then small pieces of butter and cover well with powdered sugar; continue these layers till the plate is well filled; then add a coffee cup of cold water with tea-spoon of lemon extract; bake till the crust is done. When baked cover the top with frosting of , the beaten white of 1 egg and 2 table-spoons powdered sugar. Brown slightly in a cool oven. Des Moines, Iowa.PASTRY Ais!) PIES. 401 Cocoanut Pie. To 1 cup cocoanut add 2 cups sweet milk; soak for 12 hours. Then add 1 table-spoon drawn butter, a pinch of salt, 1 cup sugar, 2 eggs, and the yolks of 2 eggs. Beat thoroughly and let heat slowly in a tin basin on the stove till it boils. Then turn into pie-tins lined with crust, bake fifteen minutes. Beat the whites of the 2 eggs to a stiff froth with 2 table-spoons powdered sugar. Spread over the pies, set in oven 5 minutes to give them a golden brown. Delicious. Cocoanut Pie. Soak 1 cup desiccated cocoanut in 1 pt. milk. Add 2 table-spoons corn-starch, 1 cup sugar, 3 eggs, a small piece butter, and some grated lemon peel. Open Tart Pie. Line a pie-tin with puff paste. Fill the tin with canned or preserved fruit of any kind. Cut narrow strips of the paste and lay across the pie each way, 1 in. apart.—F. Holmden, Greenville, Michigan. Banbury Tart. Work to a cream Y* lb. butter. Add ^ lb. sugar, lb. currants, Y? lb. orange, lemon, and citron peel mixed, Y tea-spoon allspice, the same of cinnamon and ginger. Take a piece of puff-paste, Y in. thick and 3 in. square, and put a large spoon of the above filling in the center. Bring opposite corners together, and pinch the seams close. Bake with the pinched side down in a hot oven. Sprinkle the top with white sugar before baking. A quantity of the filling may be made at once if desired, as it will keep a long time. Raspberry Tart with Cream. Roll out some puff-paste thin, and lay it in a baking-dish. Put in raspberries, sweeten, then cover with puff-paste rolled thin, and bake. Now heat Y% pt. cream, add yolks of 2 eggs well beaten and a little sugar. Open the tart and put this mixture in, and put back in the oven for a few minutes. Sift sugar over the top. Washington Pie. Rub up fine Y lb. dry cakes or cookies. Add 2 oz. sugar, 1 oz. butter melted, 1 egg, 1 table-spoon molasses, Y* teaspoon each of soda, mace, cinnamon, and cloves, and a little402 PASTRY AND PIES. lemon essence. Add enough water to make into a thick batter. Line some tins with pie crust or puff paste, pour in this mixture, and bake in a medium oven. When done, and while warm, cover with icing, about as thick as ordinary frosting. Apple Cheese-Cakes. Cook % lb. apples, and press them through a sieve. Add x/2 lb. butter, y2 lb. sugar, 8 yolks and 4 whites of eggs, the grated peel and juice of 2 lemons. Bake in patty-tins lined with puff paste. Lemon Cheese-Cakes. Put into a pan 1 lb. white sugar, % lb. butter, 4 or 5 eggs, the grated rind of 2 lemons, and the juice. Simmer on the stove till the whole is dissolved and as thick as honey. Let it get cold. Cover patty-tins with puff paste, fill with the above mixture and bake. Frauds. Roll puff paste y in. thick. Cut in round pieces the size of a saucer, and put a tea-spoon of any kind of jam or preserves in the center. Then fold it up in the paste so as to make a little square or 3 cornered pie, and put it folded side down on a floured baking-plate. Wet the tops a little, and sprinkle some granulated sugar over them. Bake in a good, steady oven. They are 2 in. high when baked, and hollow. Squash Pie. A cupful of squash after being put through strainer, then add a pint of milk and 3 eggs, sweeten to taste. Put in a deep pie plate and bake the same as you would a custard pie. Take a cup of thick cream and whip stiff, add a tablespoon of pulverized sugar, spread the cream over the top of the pie when it is cold. Alternate Lady Manager World’s Pair, Piedmont, California, Squash Pie. Boil your squash and mash it fine, removing the seeds. Use y2 pt. of the mashed squash, 3 eggs well beaten, 1 cup sugar, 1 table-spoon butter, 1 tea-spoon ginger, same of cinnamon, 2 cups milk, and a little salt. Make 3 pies,Jn making boiled custards it is best always to cook them in a pail set in a kettle of boiling water, stirring continually till done. Do not flavor with extract till nearly or quite done. For baked custards always use a rather slow oven. If the oven is too hot or the custard is left in too long, it is apt to turn to whey. In making creams, always dissolve the isinglass or gelatine, in cold water for at least one hour, then add a little hot water, stir, and set on the back of the stove. Do not add the isinglass or gelatine till both it and the custard are cold. Custards and creams require close attention, but they are very nice if properly made Charlotte Russe. One pt. cream, % box gelatine dissolved in a very little cold water, afterwards add a little hot water and ^ cup of sugar. Whip the cream stiff and flavor. Lady Manager World’s Fair, Dover, New Hampshire. Charlotte Russe. One qt. sweet cream, i box gelatine, 4 eggs, 1 cup milk, vanilla, cherry; dissolve not quite a box of gelatine in a little water; after soaking an hour, pour on it a tea-cup hot milk and stir until thoroughly melted; sweeten cream and flavor with wine and vanilla, allowing both sugar and flavoring for the egg and gelatine which will be added. Whip up and skim off cream until all has been frothed, then whip up the whites of 4 eggs and stir into the cream lightly, last mix in the dissolved gelatine lightly, having allowed it to get cool first; continue to stir until the whole commences to thicken,CUSTARDS AND CREAMS. 404 then put into the mold carefully by the spoonful. The mold must be lined with light sponge cakes, the side which lies against the mold being dipped first into a little white of egg to make it adhere, and left to harden for a half hour. Lady Manager World’s Fair, Charleston, South Carolina. To i qt. cream add % box gelatine, >2 tea-cup cold water, 1 tea-cup boiling water. Sweeten cream and flavor to taste. Dissolve gelatine by letting it stand in the cold water 10 minutes, then pour on boiling water, and let come to a boil. When cream is whipped, add the gelatine which has been cooled, stiring all the while.. It will congeal faster by having the bowl of cream put in a pan of cold water. Excellant and easy. Take 3 good sized apples, bake until they pop open, then press through a seive; when cold add the whites of 3 eggs and 1 cup sugar; beat until perfectly light—it takes some time to make light. Serve with whipped cream. Lady Manager World’s Fair, Jackson, Mississppi. Eight eggs, whites and yolks beaten separately, i cup butter, yi cup rich cream; after beating yolks well put in butter and cream, then add sugar enough to make very sweet. Flavor with lemon. When the whites are beaten sufficiently, stir in white sugar and put on custard after it has been once cooked; then brown by leaving in stove a few minutes. Columbus, South Carolina.CUSTARDS AND CREAMS. Charlotte Russe. Dissolve by boiling y2 box gelatine in y2 tea-cup sweet milk, beat the whites of 4 eggs and add a cup of pulverized sugar; season 1 qt. rich cream with wine, and whip to a stiff froth, then beat with eggs and add gelatine, and put on ice. Daughter Governor Fishhack, Arkansas. Charlotte Russe with Almonds. One pt. cream thick enough to whip, % tea-cup sugar, ^2 tea-cup blanched almonds, % tea-spoon vanilla—more if not strong—and a fresh sponge cake baked in a thin sheet, or 1% doz. fresh lady fingers. Whip the cream stiff, adding sugar and vanilla. Line a quart mold (a bread tin is a pretty shape; but one holding only a quart should be procured) with the cake or lady fingers, fill half full with cream and put on carefully a layer of almonds; add the remainder of the cream and rest of the almonds. Stiffen in the ice-box, and serve cut in slices like loaf cake. One is more certain of success to add 1 tea-spoon gelatine dissolved in 4 tablespoons cold water for an hour. Let stand where it will keep just warm, strain through a napkin and add to cream before whipping. Battle Creek, Michigan, Sour Balls. One-half box gelatine dissolved in % pt. cold water, add y2 pt. boiling water, 2 cups sugar flavored with lemon or vanilla; when cool add the well-beaten whites of 4 eggs and beat hard until it is as thick as whipped cream. Put into little cups and when cold turn out. Eat with boiled custard or with a glass of currant jelly. Lady Manager World’s Fair, Butte City, Montana. Souffle. Put enough jam (peach or other) in the bottom of a pudding dish to cover it, then a layer of cake, a layer of jelly, another layer of cake. Make a custard of 5 eggs to 1 qt. milk, omitting the whites of 4; add 2 table-spoons sugar, 1406 CUSTARDS AND CREAMS. table-spoon corn starch, i tea-spoon extract vanilla; when cold pour over the cake; beat whites, adding i cup sugar and extract of lemon, drop on the pudding with a spoon and brown in oven. Eaten cold for dessert. Alternate Lady Manager World’s Fair, Mineral Point, Wisconsin. Delicious Dessert. One pint strawberries, yi. cup sugar, % cup gelatine, pt. cream, % cup hot water; assort and wash the strawberries in colander with hot water, then mash and add the sugar, let them stand hour, soak the gelatine in water enough to cover, whip the cream to a froth, strain the strawberries and sugar through a coarse sieve, add the gelatine; put into a tin basin in ice-water, stir until it begins to thicken, add the cream; set away in a mold to harden and serve with whipped cream. 'f/s#*** —7 Sacramento, California. Spanish Cream. Half box gelatine, i qt. milk—a little scant—6 eggs, Yz cup sherry, Y cup sugar, i tea-spoon vanilla. Heat milk and dissolve gelatine in it, when thoroughly dissolved add yolks of eggs, sugar and vanilla beaten together; cook in double boiler about 5 minutes and pour over the whites of the eggs, which have been beaten to a stiff froth, stir lightly and after adding wine pour into individual molds. Serve very cold with whipped cream and sponge cake. Lady Manager World’s Fair, New York City. Dutchess Cream. One cup tapioca soaked over night, in morning cover with boiling water and simmer until clear as starch, add Y* can grated pine-apple, juice of 2 lemons, 2 coffee-cups sugar; just before removing from the stove stir in the beaten whites of 2 eggs. If you do not like pine-apple use strawberry or red raspberry jam. * Kalamazoo, Michigan.MRS. FRANCIS E. HALE, Lady Manager World’s Fair, Cheyenne, Wyoming.MISS HATTIE T. HUNDLEY, Lady Manager World’s Fair, Mooresville, Alabama. MES. K. S. G. PAUL, Lady Manager World’s Fair, Harrisonburgh, Virginia.CUSTARDS AND CREAMS. 4O9 Bavarian Cream. Whip 1 pt. cream to a stiff froth, laying it on a sieve. Boil another pint of cream or rich milk, with a vanilla bean, and 2 table-spoons sugar, until it is well flavored; then take it off the fire and add box of gelatine soaked for an hour in cup water, in a warm place near the range; when slightly cooled, stir in the yolks of 4 eggs well beaten. When it has become quite cold, and begins to thicken, stir it without ceasing a few minutes until it is very smooth, then stir in the whipped cream lightly until it is well mixed. Put into a mold or molds and set it on ice or in some cool place. . Lady Manager World’s Fair, ^ ' Mooresville, Alabama Coffee Blanc Mange. Take % box gelatine in 1 cup of cold water, let it stand Y* hour to swell, then pour on 1 cup strong boiling coffee. Stir well and add 2 eggs beaten with 2 table-spoons sugar. Beat thoroughly. To be eaten with cream and sugar. ' Lady Manager World’s Fair, Sitka, Alaska. * Chocolate Blanc Mange. Grate 3 large table-spoons chocolate into a qt. milk and let boil about 5 minutes; have ready 6 table-spoons corn starch prepared in a little cold milk, stir in the milk and chocolate, make very sweet and let boil 10 minutes. Put in a mold and serve when cold with cream.-------Alternate Lady Manager World's Fair, Walhalla, South Carolina. Sweet Potato Custard Take i}4 lbs. sweet potatoes boiled or steamed, add 6 oz. butter, % lb. sugar, 4 eggs—leaving 2 whites—yi pt. sweet milk, yi grated nutmeg, wine glass brandy or wine. For meringue use whites of eggs with y2 cup sugar, and^ spoon vanilla. Bake in pie plates with one. crust in a moderate oven. Frozen Custard One qt. of new milk, 2 eggs, 1 % cups sugar, 2 table-spoons cornstarch; sugar boiled in the milk, and the corn starch after beino- mixed with some of the milk, poured into the4io CUSTARDS AND CREAMS. boiling milk. Beat the eggs separately and then together, and then the boiling mixture poured over them. Flavor with vanilla or lemon. It is then ready for the freezer. Dover, Delaware. Mock Oranges. Cut off the ends of oranges, remove the pulp without breaking the skin. Fill the skin with Charlotte Russe, wine or lemon jelly, set in a pan of ice water until time to serve. Lady Manager World’s Fair, Juneau, Alaska. Orange Souffle or Custard. Three pts. milk, 5 eggs—yolks and whites separate—and a few slices of stale cake. Place the cake in the bottom of a deep dish; peel and.slice 3 or 4 oranges on top of cake; now put milk on the fire, reserving a small portion of it, in which stir a dessert-spoon corn starch; add the beaten yolks of your eggs and % cup sugar; when smooth put it into your warm milk and let it come to a boil, stirring to prevent burning; then pour over your sliced oranges and cake. Beat the whites of your eggs to a stiff froth, add Y* cup pulverized sugar and a tea-spoon orange or bitter almond flavoring. Heap this on top of your prepared custard and serve cold. To make souffle prepare in same way, and bake it in cups. Draw from the oven, put in the frosting, and serve in the cups. ■» Alternate Lady Manager World’s Fair, Saratoga, Wyoming. Orange Charlotte. One-third box gelatine soaked in % cup cold water until soft. Pour on % cup boiling water and add i cup sugar and the juice of i lemon. Strain and then add i cup orange juice and pulp; when cool and beginning to harden beat very light; then add the beaten whites of 3 eggs and beat all together till stiff; line a mold with lady fingers or sections of orange and pour this mixture over it. Make the Y jnf. JoCUSTARDS AND CREAMS. 4II day before it is to be served- and when served pour whipped cream around it. a. Lady Manager World’s Fair, y ^ Lancaster, New Hampshire. Custard. One pt. milk, y2 cup sugar, Y cup butter, 1 table-spoon corn starch, 2 eggs, flavor; bake in layers with custard between.—Mrs. Helen M. Hill, Chicago, Illinois. Nut Custard. Four cups milk, yolks of 4 eggs, y2 package gelatine, 6 table-spoons sugar, % tea-spoon vanilla or rose, Y cup finely chopped almonds. Soak gelatine in 1 cup milk for 1 hour, heat the rest of milk to boiling and add gelatine; when cool put in the beaten yolks and sugar, set on the stove stirring until slightly thickened, let it stand till nearly cold, add nuts and flavoring, and pour into molds Floating Island. Make custard of the yolks of 6 eggs, 1 qt. milk, a small pinch salt, sugar to taste; beat yolks before addingto the milk; place custard in large tin pan, and set in stove, stirring constantly until it boils; then remove, flavor with lemon, and pour into a large dish; spread smoothly over the boiling hot custard the well beaten whites, grating some loaf sugar on the top. Set dish in pan of ice-water and serve cold.— Mrs. C., Battle Creek, Michigan. Floating Island No. 1. One qt. water, juice and pulp of 2 lemons, 1 coffee-cup sugar. When boiling add 4 table-spoons corn starch. Boil 15 minutes, stirring constantly. When cold pour over 5 oranges which have been peeled and sliced. Spread over the top the whites of 3 eggs, beaten and sweetened. Add a few drops lemon or vanilla extract. Providence, Rhode Island. Floating Island No. 2. One-half of a 2 oz. box of gelatine dissolved in Y cup412 CUSTARDS AND CREAMS. cold water % hour; then add i pt. boiling water; when lukewarm add the whites of 2 eggs whipped, y* cup sugar and the juice of 2 lemons; beat well for 10 minutes, then turn into a mold; when stiff turn out into a dessert dish and serve with a cream made of yolks of 3 eggs, Y?, cup sugar and 1 pt. milk; boil until it thickens. Lady Manager World’s Fair, Lancaster, New Hampshire. Floating Island No. 3. Soak 1 package gelatine in 3 pts. water for half an hoffr; then add 2Yz cups white sugar, let it come to aboil, beat the whites of 5 eggs to a stiff froth, add the juice and grated rind of 3 lemons, put the two mixtures together and turn into a mold; when cold turn out and pour over it a custard made of the yolks of 5 eggs, 3 pts. milk and 1 table-spoon corn starch. Sweeten to taste. Orange Float. FOR A NICE DESSERT. Crush i pt. very ripe red raspberries or currants with 1 cup white sugar, press through a sieve to remove the seeds, beat the whites of 5 eggs very stiff, add slowly 1 small cup powdered sugar, beating all the time until stiff enough to stand in peaks, chill on ice for two hours, put Yz pt. of very cold milk in a glass dish and cover it with the float put on by spoonfuls in peaks. Serve with cream in individual glass dishes. Very pretty for the table. Lemon Fluff. Sweeten 1 pt. milk and flavor with vanilla, beat the whites of 7 eggs to a stiff froth, heat the milk and when it boils take a table-spoon of the beaten whites and put it carefully on the milk; turn it over once, take out with spoon or skimmer and put on a sieve to drain; continue this till all the egg is used up; now strain the milk, and make it into a rich custard, using the yolks of the 7 eggs. When the custard is cold put the pieces of egg whites on top and serve. Apple Custard. Pare and slice Yz doz. tart apples, stew till tender, press through a colander, add the grated rind of 1 lemon and 1 cup sugar. Stir well and let it cool; beat 4 eggs very light and add 1 pt. sweet milk. Stir this mixture and the apples together, and bake in a pudding dish or in cups for half an hour. Serve cold.CUSTARDS AND CREAMS. 413 Sago Custard. Boil 4 table-spoons sago in 1 cup water till clear. Stir this into 1 qt. milk, let it boil. Beat up 5 eggs with 1 cup sugar and a little butter; add this to the milk and sago. Put all together in a tin pail, set in a kettle of boiling water, stir well till it thickens. Just before it is taken off the fire, flavor lightly with vanilla. Chocolate Custard. Prepare a custard with 1 pt. sweet milk, 1 whole egg and the yolks of 3, and 1% oz. prepared chocolate dissolved in Y cup warm milk. Let it come to a boil, and cool, then stir in Y2 CUP light brown sugar, and a little vanilla flavoring. Stir well and pour into a deep pudding-dish; cover with the whites of the eggs, beaten to a stiff froth with 2 table-spoons powdered sugar. Set in the oven till it it is yellow brown. Serve cold. Lemon Custard. Beat the yolks of 8 eggs well. Add 1 pt. boiling water, the grated rind of 2 lemons and the juice. Sweeten to taste. Stir on the stove till it is thick enough, then add the flavoring, scald for a minute, and put into cups. Serve cold. Almond Custard. Grate 2 fresh lemons, add 2 oz. loaf sugar, a little cinnamon, and 1 pt. milk. Simmer on the stove for 15 minutes. Then stir till cool, and add the yolks of 4 eggs, well beaten. Simmer again till it becomes a thick custard, and when cool add extract of almond. Lemon Custard. Dissolve Y of an ounce of isinglass in 1 gill water. Strain, grate the peel of 1 lemon, and squeeze out the juice of 3. Sweeten to taste, add 1 pt. sweet cream and beat thoroughly till stiff, then pour in the isinglass and stir well. When it begins to set, put into a mold. In an hour it will be ready to turn out, if needed. Raspberry Custard. Beat 1 pt. rich cream till stiff. Add ¿4 ft>. raspberry jelly or jam that has been put through a sieve, the juice of 1 lemon, % ft*. sugar. Pour this over 1 oz. isinglass that has been first dissolved in 1 gill milk or water and allowed to cool. Stir till thoroughly mixed and turn into a mold.414 CUSTARDS AND CREAMS. Fruit Cream. Beat i pt. cream till stiff and add % lb. sugar. Put into a glass dish a layer of cream and a layer of any kind of nice ripe fruit, then another of cream, and so continue until the dish is heaping full. Have the top layer cream. Pink Cream. Mix i pt. cream with y pt. raspberry or currant jelly and beat till stiff. Serve in a glass dish. Imperial Cream. Put the juice of 3 large oranges or 2 lemons, with sugar to sweeten well, into a glass fruit-dish. Bring 1 pt. thick cream to a boil, sweeten a little, stir till milk-warm, add 1 tea-spoon orange-flower water, and pour slowly onto the juice in the fruit dish. It will make it curdle and look like honey-comb. Spanish Cream. Dissolve 1 oz. gelatine in 1 pt. new milk, let come to a boil, add the yolks of 4 eggs beaten together with 1 cup white sugar; set over fire and stir until it thickens well. Beat the whites of the 4 eggs with 2 table-spoons powdered sugar till it is a stiff froth, flavor with vanilla, stir into the custard, pour into the molds till cool. Serve with cream and sugar. Fruit Cream. Soak 1 oz. gelatine in y2 pt. cold water till it is dissolved, put in a bright tin pail, and set in a kettle of boiling water. Add x cup of the fruit juice and 1 cup sugar, stir in w'hile heating. Take from-the fire in 5 minutes, add 1 pt. cold sweet cream, wet your mold with cold water and strain the mixture into it. Set on the ice till perfectly cold, then turn out and serve with cream and sugar. Tapioca Cream. Thoroughly dissolve 3 table-spoons tapioca, then add 3 yolks of eggs beaten up well with y2 cup sugar. Boil 3 pts. milk, set till cool, then stir in the tapioca with any flavor desired. Beat well together, whip up the whites of the eggs till very stiff, mix together, boil 15 minutes, and turn into molds. Set in a cool place till ready to serve, turn out and serve with cream and sugar, or a fruit sauce, if preferred. Arrow Root Blanc Mange. Heat 1 qt. fresh milk and sweeten to taste. Then wet upCUSTARDS AND CREAMS. 415 % lb. arrow-root and add to the milk. Boil a few minutes, stirring all the time. Flavor to suit the taste. Pour into a bowl or mold and set away in a cool place. This is very nice for sick people. Vanilla Blanc Mange. Dissolve 1 oz. gelatine in 1 gill water. Boil a vanilla bean in x pt. milk a few minutes. Whip 1 qt. sweet cream stiff, and beat up the whites of 4 eggs to a stiff froth. Beat the yolks of the eggs with 4 oz. sugar. Mix the cream and the vanilla milk. Stir the yolks of the eggs in carefully, then the whites and the gelatine. Mix together well, pour into a mold, and set away to cool. Velvet Cream. Dissolve 1 paper of gelatine in 1 pt. warm water, sweeten, flavor and whip 1 qt. or 3 pts. of rich sweet cream; add the dissolved gelatine to the cream and put in a cold place to congeal. Serve with cream well whipped, sweetened and flavored. 'ÿ? _ Bananas in Cream. Lady Manager World’s Fair, Little Rock, Arkansas. Make with boiling water i qt. of strong lemonade, using only the juice of the lemons; soak % box gelatine i hour in a small cup of cold water, stir, it into the boiling lemonade and set where it will cool but not harden; cut 3 bananas lengthwise in halves and lay them in a mold wet with cold water, cover with % the jelly and set mold on ice till jelly is set, then slice 3 more and pour on remainder of jelly. Serve with cream or soft custard. Lady Manager World’s Fair, Butte City, Montana. Pine-Apple Bavarian Cream. One pt. canned pine-apple, i small tea-cup sugar, i pt. cream, 5^ package gelatine, y2 cup cold water. Soak the gelatine 2 hours in the water, chop the pine-apple fine and put it on with the sugar. Simmer 20 minutes; add the gelatine and strain immediately into a tin basin; rub as much pine-apple as possible through the sieve; beat until it begins to thicken, and add the cream which has been whippedCUSTARDS AND CREAMS. 416 to a froth. When well mixed, pour into the mold and put away to harden. Serve with whipped cream. Lady Manager World’s Fair, Boise City, Idaho. Take 1 pt. cream, sweeten to taste, then grate the rind of 1 lemon and add that and the juice, also a little sherry wine to the sweetened cream. Do this according to taste, as it may not require all the peel or juice of a very large or juicy lemon. Have a generous third of a box of gelatine, put in a little cold water to swell. When all is ready, dissolve the gelatine in as little boiling water as will do it, and pour that into the cream. Strain all through a gravy strainer into a mold. Serve cold with cake. Lady Manager World’s Fair, Savannah, Georgia. One can peaches, 1 tea-cup sugar, 1 pt. cream, y box gelatine, y, cup cold water. Soak gelatine 2 hours in the water, chop the peaches fine, and put on the fire with sugar, simmer until quite soft, rub through a sieve, so as to get them as smooth as possible; whip the cream very light, and stir into the peaches after they become cool, add the gela-ftine, after dissolving, and set in a cool place to harden. Serve with whipped cream. ( Alternate Lady Manager World’s Fair, Savannah, Ga.Jçe Çream and Jçes. To Make Ice Cream Without Ice. OUT the cream into a tin bucket, drop this bucket into a “’larger one containing a weak solution of sulphuic acid and water, into this throw a handful of glauber salts. In a few minutes the cream will be frozen ready for use. When a custard is used for cream, the milk should always boil before stirring in the eggs, as it improves the flavor of the cream and prevents it from souring if not used immediately. Alternate Lady Manager World’s Fair, Anderson, Texas. Ice Cream. One quart cream seasoned and whipped. When partly frozen add whites of 4 eggs well beaten. Lady Manager "World’s Fair, Helena, Montana. Strawberry Ice Cream. Three pints ripe strawberries, mash them and add 1 pint granulated sugar. Let them stand 2 or 3 hours, then rub through a sieve and add 1 qt. cream and freeze. This makes 3 qts. frozen.—Mrs.------, Alternate Lady Manager Worlds Fair, Little Falls, Minn. Ice Cream. One qt. cream beaten to a froth, whites of 4 eggs, Y2 cup sugar beaten thoroughly with the eggs and 1 cup sugar well beaten with the cream. Sacramento, California.41S ICE CREAMS AND ICES. Frozen Egg-Nog. Make the egg-nog with the freshest of eggs, the richest and sweetest of cream, the best white sugar, and a modicum of old Jamaica and Santa Cruz rum, judiciously commingled, and place in a well packed freezer for an hour or so. It produces a delicious ice with which egg-nog in liquid form is not to be compared. Lady Manager World’s Fair, Charleston, South Carolina. Take 3 cream cheeses and mix thoroughly with 1 quart of cream, adding 1 table-spoon vanilla and 10 heaping tablespoons sugar. Then freeze like ice cream. If not liked so rich take 1 pint cream and 1 pint milk, in place of all cream. Lady Manager World’s Fair, Savannah, Georgia. Juice of 6 oranges and grated peel of 3, juice of 2 lemons, 1 pt. sugar dissolved in 1 pt. water. Freeze.. ¿KJ. Sherbet. Lady Manager World’s Fair, * Prescott, Arizona. Mix together 1 pt. milk, 1 pt. sugar, 1 pt. water and 1 can apricots or peaches rubbed through a sieve. Freeze. Lady Manager World’s Fair, Butte City, Montana. Orange Sherbet. Two lbs. white sugar, 2 qts. water, juice of 6 oranges and 3 lemons. Strain and freeze like ice cream Lady Manager World’s Fair, Des Moines, Iowa.ICE CREAM AND ICES- 419 Lemon Ice. Take the juice of 10 lemons to the gallon, strain and add 4 cups of white sugar, stirring until sugar is fully dissolved, then add enough water to fill the freezer three-quarters full. After it has begun to freeze remove the dasher and pour in the slightly beaten whites of 3 eggs, thoroughly mixing and beating it into the partly frozen ice. Then replace dasher and continue the freezing. Make the lemon ice as above, and when adding the eggs add 1 pound of candied fruit cut in small pieces. For every quart of pure cream use 6 oz. pulverized sugar. Flavor with lemon, vanilla, or anything that is liked. When the cream is ready to freeze, break up the ice in pieces the size of a walnut, and to every 50 pieces of ice use about 3 pts. coarse salt. Pack it around the freezer, and pound it down gently so as not to jam the freezer. Turn slowly at first till it begins to harden, then turn faster. Pure cream always doubles in quantity when frozen. Do not beat more than necessary, or there will be lumps of butter in it. When you find your cream has doubled in quantity, take out the dasher or beater, cover up, and repack with ice and salt. Cover the freezer over with an old blanket or piece of carpet, and let stand till the cream is solid. Heat 3 qts. milk and add lbs. white sugar. Dissolve 2 table-spoons corn starch in a little cold milk and add to it 8 eggs beaten very.light. Stir this into the heated milk, and stir long enough to cook the eggs and starch. Strain and set away to cool. When perfectly cold add 1 qt. fresh cream, flavor to taste, and freeze. The sweet cream may be omitted, though it is richer with it. In that case 4 qts. milk, instead of 3, should be heated at the start. Custard.—One pt. milk, 2 eggs, ^ cup sugar cooked in double boiler until it begins to thicken; when cool add 1 pt. cream, a good % cup sugar; stir all together, put in freezer and freeze as for plain ice cream; when partly frozen Tutti Frutti Ice. Pure Ice Cream. Common Ice Cream. Bisque Cream.420 ICE CREAM AND ICES. add a good Y lb. macaroon rolled not too fine (if macaroons are too fresh put them in the oven to dry out, then roll when cool); add macaroons to the partly frozen cream and freeze about 5 minutes, then add a good Y* cup sherry wine and freeze again. Delicious. $2*0 Win°na’ MlnneSOta-Bisque Glace. One ft. sugar, % cup water, yolks of 8 eggs, pts. whipped cream, vanilla bean; boil the sugar, water and vanilla bean together for 5 minutes, then add the yolks of eggs and whip like a sponge cake until it gets cold. Mix it with the whipped cream and put into molds or make paper cases and set in a freezer with plenty of salt and let them stand at least 2 hours. Serve with grated chestnuts or cake. Lady Manager World’s Fair, Spokane Falls, Washington. Bisque Glace. Pound iC doz. macaroons which must be stale or dried in the stove; pour a little cream over them and allow to stand until they soften; beat until very fine, add ^ gal. cream and freeze. Daughter Governor Fishback, Arkansas. Mousse. One qt. cream, 1 tea-cup sugar, flavor with a half teaspoon vanilla. Pack a 3 qt. mold in salt and ice. Now whip the cream to a froth, sprinkle into it the sugar, add flavoring. Pour this mixture into the mold and stand in a cool place 4 or 6 hours to harden.—Mrs. C. T. Hancock, Dubuqtie, Iowa. Lemon Sherbet. One table-spoon gelatine, 1 qt. water, 1 pt. sugar, juice of 6 lemons; the boiling water used to dissolve the gelatine should be part of the quart of water; strain and freeze. Lady Manager World’s Fair Sitka, Alaska.ICE CREAM AND ICES. 421 Lemon Sherbet. The juice of 3 or 4 lemons, 1 pt. sugar, 1 glass currant or grape jelly, 1 qt. cold water; mix the jelly and sugar together with a spoon until the jelly is dissolved then add the lemon juice and water, stir until thoroughly dissolved, then freeze; when half frozen add the beaten white of 1 egg. When frozen it will be so creamy it will be difficult to believe no cream has been used. Kalamazoo, Michigan. Milk Sherbet. The juice of 4 lemons, grated rind of 1, 1 pt. sugar, juice of 2 oranges, 1 qt. water, 1 qt. sweet milk; when half frozen add the white of an egg well beaten; add milk the last. Alternate Lady Manager World’s Fair, Deadwood, So. Dakota. Cranberry Ice. Boil together pt. water and yi pt. sugar for i minute. Put into this 1 qt. cranberries. Boil for 15 minutes, covered closely. Then crush any that may be unbroken. Strain and add the beaten whites of eggs in the proportion of 3 to a quart of juice. Then freeze. Make measure of sugar light and then add to suit the taste. Alternate Lady Manager, World’s Fair, Dubuque, Iowa. Pine-Apple Ice. One can grated pine-apple, juice of 3 lemons, 1 qt. cold water, broken white of 1 egg, make very sweet; freeze. Sheboygan, Wisconsin. Pine-Apple Sherbet. Cover 3 table-spoons gelatine with cold water; when it i JP422 ICE CREAM AND ICES. becomes soft pour on enough boiling water to dissolve it, then add cold water to make pts. liquid; add to this i pt. sugar, a pinch of salt, juice of i large lemon and % can of grated pine-apple. Freeze in ice cream freezer. Alternate Lady Manager World’s Fair, Hanover, Maine. Pine-Apple Sherbet. Two qts. water, i qt. sugar, very scant measure; pour over i can grated pine-apple juice and pulp of 3 lemons. When it begins to freeze put in the whites of 2 eggs beaten stiff. Orange sherbet is made the same way, substituting 7 or 8 oranges for the pine-apple. iSt Jy/S a jk r Alternate Lady Manager World’s Fair, sCJ t Guthrie, Oklahoma. Pine-Apple Sherbet. One qt. grated pine-apple, 2 qts. water sweetened to taste, whip the whites of 8 eggs with 4 tea-cups sugar and the juice and pulp of 2 lemons. Mix and freeze. (/27 Lady Manager World’s Fair, Sf Jackson, Mississppi. Pine-Apple Sherbet. One can grated pine-apple, 4 lemons grated and squeezed, Yz gal. water, 1Y lbs white sugar. Stir in well the beaten whites of 4 eggs and freeze. Milk Sherbet. Sewanee. Tennessee One gal. rich milk, iY lbs. white sugar. Freeze until it has begun to thicken, then add the juice of 8 lemons. Freeze until stiff. Sewanee. Tennessee Strawberry Ice Cream. Rub 1 qt. strawberries through a fine sieve, add the juiceICE CREAM AND ICES. 423 of i lemon, and sweeten. Mix this pulp thoroughly with 2 qts. common ice-cream or pure cream and freeze. Cherry Ice Cream. Put 2 or 3 lbs. nice ripe cherries to cook in i cup water, break a few of the stones so as to get the flavor of the kernel; when the cherries are well cooked, rub them through a fine sieve and add i lb. sugar; mix with i qt. cream, and freeze. A little coloring will make it look nicer. Chocolate Ice Cream. Grate 2 oz. chocolate and cook to a smooth paste in a little milk; put 6 oz. sugar to i qt. cream, flavor with vanilla, add the chocolate paste and freeze. Cocoanut Ice Cream. Make a custard of 2 qts. milk, ^ lb. sugar, 6 eggs, flavor with the grated rind of 1 lemon, and add about 4 oz. fresh grated cocoanut. When cool, put to freeze. Raspberry Ice Water. Rub 1 qt. nice ripe raspberries through a sieve, add the juice of 2 lemons, 1 qt. water, and sugar to suit the taste. Strain through a sieve, add the beaten whites of 2 eggs, and freeze. Strawberry ice water may be made in the same way. Fruit Ices. These may be made from the jam of various kinds of fruit. Dissolve 1 qt. jam in 1 qt. boiling water, strain through a sieve, and proceed as in the above recipes. Cream Sherbet. Put the yolks of 6 eggs and 1 dessert-spoon orange-flower water into 2 qts. cream, boil it up once in a covered stew-pan, then strain it, add yi lb. fine loaf sugar, and stir until dissolved. When cool, set it on the ice, or freeze same as ice cream. Lemon Sherbet. Dissolve 1 ^ lbs. loaf sugar in 1 qt. water, take 9 large lemons, wipe them clean, cut each in halves, squeeze them so as to get out both the juice and some of the essence of the peel. Stir into it the sugared water, strain, and freeze same as ice-cream. Strawberry Sherbet. Take 1 lb, best ripe strawberries, crush them to a smooth424 ICE CREAM AND ICES. mass, then add 3 pts. water, the juice of 1 lemon, and a table-spoon orange-flower water. Let this stand three or four hours, then put in a basin 1 lb. best refined sugar, stretch over it a cloth or napkin, and strain the strawberries unto the sugar, squeezing out the juice as much as possible. Stir until the sugar is dissolved, and freeze. Take macaroons and dry carefully in the oven, have some whipped cream, sweetened and nicely flavored, fill paper cases and cover with the macaroon dust. Pack in freezer and freeze for several hours. Take 5 pts. new milk, 6 eggs; beat the yolks, add 2 cups brown sugar, brown i cup sugar, stirring until all is dissolved; add the milk to the burnt sugar, let it come to a boil, beat the whites to a stiff froth and add to the beaten yolks and sugar, let all boil up once and pour off; dissolve 2 table-spoons gelatine, and put in; season with vanilla; when cool freeze. Mousse Alternate Lady Manager World’s Fair, Fort Scott, Kansas. Cream Boulet Alternate Lady Manager World’s Fair, Fort Smith, Arkansas.MRS. J. MONTGOMERY SMITH, Alternate Lady Manager World’8 Fair, Minerai Polnt, Wisconsin.427 jQUDDINGS may be either boiled, baked, or steamed. When boiled, they should be tied up in a cloth; the cloth should be dipped in boiling water, squeezed dry, and when the pudding is put in, and should be kept boiling briskly. When baking or steaming puddings, the pudding-pan should' be well greased to prevent the pudding’s sticking to it. When eggs are scarce, Yz pt. clean snow may be used in the place of an egg in making uddings, with much the same effect. Fill a pudding dish with alternate layers of tart apples sliced, and bread sliced and highly buttered. It is best steamed, but it may be baked. After it is done, cover the top with the whites of the eggs beaten with sugar, using as many whites as may be desired, but in the proportion of i white to 2 small table-spoons sugar; place in a moderate oven for from 3 to 5 minutes, and serve with butter and sugar, whipped to a cream and flavored with nutmeg. Three eggs, 1 large sweet potato grated, Y* grated cocoa-nut, ^ lb. seeded raisins, lb. currants, 1 large spoon butter and milk enough to thin, Y* cup molasses. Bake in dish and serve hot. well floured on the inside. The water should be boiling hot Apple Meringue. Lady Manager World’s Fair, Wilmington, Delaware. Maria’s Pudding. Lady Manager World’s Fair, Jackson, Mississppi.428 PUDDINGS. Apple Pudding. Fill a medium sized pudding dish 2A full of sliced apples, cover closely and bake; when done beat together the yolks of 3 eggs, i cup sugar, juice of i lemon, i tea-spoon flour; add to this after it is well mixed, the beaten whites, then pour over the apples and bake 15 minutes. J Lady Manager World’s Fair, Juneau, Alaska. Fruit and Batter Pudding. Make a batter of 2 cups flour sifted, y2 pint milk, 2 eggs well beaten, % tea-spoon salt and y2 tea-spoon yeast powder. Boil in a can in layers of batter and any kind of fruit— berries or cherries stoned, sliced apples, pears, peaches, or dried fruit stewed quite firm. Grease your can lightly with good sweet butter, pour in a layer of batter and a layer of fruit alternately, having batter last. Boil for 1 hour or longer, according to size. Serve with liquid sauce or hard sauce, or both. Lady Manager World’s Fair, San Francisco, California. Economical Fruit Pudding. Three cups bread crumbs, 1 cup raisins, 1 cup milk, % cup molasses, 1 egg well beaten, spice to taste. Boil in mold or 2 qt. tin pail 3 hours, set in boiling water. Lady Manager World’s Fair, Hauser Junction, Idaho. Fruit Pudding. One cup of molasses, 1 cup sweet milk, 1 cup finely chopped suet, 1 cup raisins, two cups currants, 4 cups flour, 1 tea-spoon soda, 1 table-spoon brandy; steam or boil 3 hours; eat with a sauce. ê Lady Manager World’s Fair, Prescott, Arizona.PUDDINGS. 429 Apple Pudding. Pare and slice 4 good sized apples, cook until soft in a small cup of water and 1 cup sugar, make a batter with 4 eggs, 4 spoons flour, 3 of sugar and 2 of butter; when well beaten add 1 pt. of milk, a little salt and nutmeg; mix in the apples and bake. Eat with hard sauce. Lady Manager World’s Fair, Charleston, South Carolina. Spiced Apple Pudding. Three tea-cups bread crumbs, 3 tea-cups apples chopped, 1 tea-cup sugar, % lb. raisins, a little citron if desired, 2 tablespoons brandy, 1 of cinnamon, % tea-spoon of ground cloves, 1 tea-spoon mace, 2 or 3 eggs beaten separately; cook the bread crumbs a few minutes with a pt. of milk before adding the other ingredients, add the whites of the eggs the last thing before baking; bake half an hour if the oven is quite hot. Serve with any sweet sauce. Alternate Lady Manager World’s Fair, Springfield, Ohio. Steamed Apple Pudding. This pudding is quickly made and much preferred by many to apple pies on account of having but one crust, and that the upper one, which is never soggy or water soaked. Pare 8 or io medium sized apples, remove the core and quarter them; put them in an earthern pudding dish and set upon the range to begin cooking while you make the crust. If the apples are juicy you will need to add but a small cup of water, with butter and sugar to taste. Some varieties of apples need more water, more sugar, and plenty of nutmeg to flavor. Rub a large spoon of lard or butter into a quart of flour and wet with a tumbler of cold water. Have it stiff enough to shape as a covering for the apples inside the pudding dish; make several deep gashes through the crust for the escaping steam, and allow it to cook on the top of the stove for half an hour, covered with a tin basin which will permit the crust to rise twice its size. By this time the oven will be hot, and after the basin is taken off, bake in the oven for 15 or 20 minutes until there is no danger of the crust falling. Serve with a hard sauce of 143ö PUDDINGS. part butter, 2 parts sugar, creamed thoroughly and flavored to taste; or a liquid sweet sauce. I use Hecker’s Superlative flour in the preparation of pastry and cake, as I find the results to be more uniform than baking powder, or soda and cream of tartar. A tin pudding dish may be used if the tin is not worn off, so that the flavor of the fruit will not be impaired, as the pudding must be sent to the table in the baking dish, after being placed on a cool plate to permit of its being served nicely. Alternate Lady Manager World s Fair, Newark, New Jersey. Apple Dumplings. Make dough the same as biscuits, pare and quarter the apples, cover each apple with dough, put in a deep dish, set in oven until brown, cover with the following sauce: One cup sugar, 2 cups boiling water, a piece of butter, and a little nutmeg; pour this, while boiling, over the dumplings, cover and set back in the oven until the apples are thoroughly done. Alternate Lady Manager World’s Fair, Deadwood, So. Dakota. Apple Pudding. Mix 3 cups grated bread crumbs, with i cup sugar, i cup milk and 2 eggs well beaten, 1 table-spoon butter, Y?, cup flour and 3 cups chopped apples. Pour this into a Yz gal. mold, cover tightly, and steam from 2 to 4 hours. Serve hot with hard sauce. ¿4? ¿zst---. Alternate Lady Manager World’s Fair, Savannah, Ga. Apple Cobbler. Pare, core, and wash about a pint bowl of sour apples, put in pudding dish and put on about Y cup sugar, a pinch of cinnamon, a very little butter, and a spoonful of water; for the top crusts Y pt. pastry flour, a little salt, 2 tea-spoons baking powder, piece of butter size of half an egg; chop in the butter, wet with sweet milk and roll out soft as possi-PUDDINGS. 431 ble; cut a few slits in the crust and put over the apple. Bake well as the apple must be soft; may cover with a tin while baking. Stew 6 large apples, while hot add butter size of an egg; when cold add i cup fine cracker crumbs, yolks 3 eggs well beaten, 1 cup sweet cream, a little salt, nutmeg and sugar to taste. Bake in pastry, when done make an icing of the whites of eggs and % cup sugar; spread on and return to oven to brown. Fruit Pudding. Soak 1 box gelatine in 1 pt. water until dissolved, add ^ pt. boiling water, 2 cups sugar, 1 lemon sliced, 3 bananas One tea-cup seeded raisins, 1 tea-cup currants, 1 tea-cup sugar, 1 tea-cup flour, 1 tea-cup chopped suet, 1 tea-cup chopped apples, 2 tea-cups stale bread crumbs, % lb. sliced citron, 1 nutmeg and 4 well beaten eggs. Mix thoroughly and pour into a mold, and boil or steam for four hours. Serve with hard sauce. Make recipe for lemon jelly, stew 1 lb. fine prunes in a little water with 1 cup sugar, strain the juice into the lemon jelly, remove the pits from the prunes and add after the jelly is cool. Let it harden, slice it and serve with whipped cream. Apple Pudding. Kaleigh, North Carolina. sliced, 1 cup fresh strawberries. Serve cold with whipped cream. Lady Manager World’s Fair, Fort Fairfield, Maine. Fruit Pudding. Alternate Lady Manager World’s Fair, Savannah, Ga. Fruit Pudding. Sheboygan, Wisconsin.432 PUDDINGS. Fruit Pudding. One-half cup butter, y2 cup sugar, y2 cup molasses, i cup sweet milk, 2 good cups flour, 1 cup raisins, 1 tea-spoon soda. Steam 2 hours. A-%). Lady Manager World’s Fair, Lancaster, New Hampshire. Prune Pudding. Two lbs. good prunes, wash well and cook very tender, pass through a sieve; beat into this pulp sufficient sugar to sweeten, add 2 well beaten eggs; beat with a wooden spoon Yz hour and stand in a cool place until ready to serve. Whipped cream is served with it. Lady Manager World’s Fair, Topeka, Kansas. Blueberry Pudding. Roll or pound 4 or 5 crackers according to their size; 1 pt. rich milk, 1 pt. berries, 3 eggs, 1 table-spoon sugar, salt to taste. Steam 35 or 40 minutes, serve with cream, flavored. Very nice. Y/fj. 7, /'v) Alternate Lady Manager World’s Fair, f Bismarck, North Dakota. Boiled Berry Pudding. Two eggs, 1 cup milk, 3 tea-spoons yeast powder or 1 heaping tea-spoon cream of tartar and y2 tea-spoon soda, flour to make a stiff batter, and as many cherries or other fruit as can be stirred in. Boil or steam 2 hours. * Lady Manager World’s Fair, ( Sitka, Alaska. * Prune Pudding. Soak 1 lb. prunes 20 minutes in boiling water—stone prunes and cut each one in 3 pieces—beat whites of 4 eggs to a stiff froth, add 1 cup sugar; beat this in with the prunes and slightly brown in the oven. Put on ice. Eaten with cream if prefered. Lâdy Manager World’S Fäir Sitka, Alaska- Tapioca Pudding. One cup Rio tapioca, x cup sugar, 3 eggs, a little salt,PUDDINGS. 43 3 vanilla. Soak the tapioca i hour in cold water, heat the milk and tapioca, when nearly boiling add the beaten eggs and sugar, stir till it thickens; set away to cool; serve with whipped cream, sweetened and flavored with vanilla.—Mrs. Jennie Young, Des Moines, Iowa. Danish Pudding. One cup tapioca, 3 pts. water, tea-spoon salt, teacup sugar, 1 tumbler of any kind bright jelly. Wash the tapioca, soak over night in the water; in the morning put on in the double boiler, cook 1 hour, stir often; add the salt, sugar, and jelly and mix thoroughly; turn into a mold that has been dipped in cold water and set aside to harden; serve with cream and sugar. Lady Manager "World’s Fair, Sitka, Alaska. Fruit Puffs. One pt. flour, i tea-spoon baking powder, y tea-spoon salt; sift all together, stir in sweet milk until a thick batter is formed, put a table-spoon of batter in tea-cup till y, the batter is used, place on it a spoon of any kind of canned fruit or preserves or stewed apples, without the juice, put a spoon of batter on top, set the cups in the steamer and steam 20 minutes. Sauce.—One-half cup sugar, 2 table-spoons butter; stir to a cream, add the juice of the fruit and a little grated nutmeg. Lady Manager World’s Fair, Sitka, Alaska. Apple Tapioca Pudding. Two-thirds of a tea-cup of pearl tapioca soaked over night in 1 qt. water; in the morning cook in double boiler till transparent and will pour like cream; add a small piece of butter, a little grated nutmeg and % cup sugar; pour hot over the apples—pared and cored and arranged in baking dish. Bake till very tender and serve with cream and sugar. Battle Creek, Michigan. Tapioca Cream. Mix 2 table-spoons pearl tapioca with cold water over night; a few hours before serving heat 1 qt. fresh milk and 434 PUDDINGS. when it is about to boil stir in the tapioca and cook 5 minutes, being careful not to scorch. Take from the stove and pour in, slowly stirring continually, the yolks of 4 eggs that have been beaten light, with 4 table-spoons granulated sugar and thoroughly mixed with 2 table-spoons cold milk. Set the vessel again on the stove and as soon as it comes to a boil add a tea-spoon of vanilla or lemon. Pour into a buttered dish, have in readiness the whites of 4 eggs beaten stiff, with 1 table-spoon pulverized sugar and tea-spoon flavoring. Spread on the pudding and set in oven to stiffen but not brown unless desired, then place it on ice and let stand several hours. Alternate Lady Manager World’s Fair, Guthrie, Oklahoma. Tapioca Pudding. Two-thirds cup tapioca soaked in water over night, 1 cup sugar, 1 table-spoon butter, yolks of 4 eggs beaten thoroughly, 2 qts. milk; bake in oven stirring frequently, when thick stir into it the whites of 3 eggs beaten and sweetened, and frost the top with the remaining white. Battle Creek, Michigan. Peach Tapioca. Soak 1 cup pearl tapioca in water (sufficient to dissolve it), when soft add yi cup sugar and a little salt. Pour this over 1 qt. canned peaches and bake 1 hour. Serve with whipped cream. „ // y 7/ Albion, Michigan. Farina Pudding. Boil 1 qt. milk, stir in slowly 3 table-spoons farina, let it boil a few minutes; beat 2 eggs and 4 table-spoons sugar with 1 pt. milk, and mix thoroughly with the farina. When it has cooled so as to be little more than lukewarm, put in pans and bake in a moderate oven. Sauce.—Beat 2 yolks of eggs light, add 1 cup of sugar, stir well (setting the vessel in water). When ready to servePUDDINGS. 435 add the whites well beaten and a table-spoon butter; flavor to taste. Lady Manager World’s Fair, Parkersburg, West Virginia. Indian Tapioca Pudding. Soak 3 table-spoons tapioca in i pt. milk over night, in the morning heat i qt. milk (skimmed milk preferred), in a double boiler, add 4 full table-spoons Indian meal, 1 small tea-spoon salt, 1 well beaten egg, 1 cup molasses, 1 tea-spoon cinnamon and let thicken, pour into baking dish, add 1 cup cold milk and bake 3 hours. Serve with cream and sugar. Battle Creek, Michigan. Lemon Pudding. Take a small loaf of bread and pour over it enough boiling water to make it quite soft; drain off nearly all the water and add the grated peel and the juice of 3 lemons, yolks of 4 eggs, reserving the whites for the icing, 1 tablespoon butter, and enough sugar to sweeten. Put into a baking-dish and bake a light brown. Froth the whites of the eggs and put a heaping table-spoon of powdered sugar to each egg and a few drops of vanilla; pile this on the baked pudding and let it dry for a few minutes in the oven. Can be served either hot or cold. Alternate Lady Manager World’s Fair, Savannah, Ga. Take 1% cups chopped figs, 2 cups bread crumbs, 1 cup molasses, 1 egg, 1 tea-spoon soda, 1 cup chopped suet, 1 cup Graham flour, milk enough to moisten; steam 3 hours. é, Lady Manager World’s Fair, Cheyenne, Wyoming. Fig Pudding. One cup molasses, 1 cup chopped suet, 1 cup milk, cups flour, 2 eggs, 1 tea-spoon soda, 1 tea-spoon cinnamon, Yz tea-spoon nutmeg, 1 pt. chopped figs. Mix molasses, suet,436 PUDDINGS. spice and figs together, dissolve soda in i table-spoon hot water and mix with the milk; add to other ingredients. Beat the eggs light and stir in, add the flour and beat thoroughly. Steam 5 hours. Alternate Lady Manager World’s Fair, Springfield, Ohio. Fig Pudding. Scald 1 pt. milk; while the milk is scalding beat well the yolks of 2 eggs and add 2 table-spoons sugar and 1 heaping table-spoon corn starch wet in cold water. When the milk boils add this and stir till it is quite thick. Remove from the fire and add % cup figs chopped fine, being measured after chopping; vanilla flavoring. Serve cold with a meringue made of the whites of the eggs. Lady Manager World’s Fair, Portland, Maine. Chop 1 lb. figs and yi cup suet, to which add 2 tablespoons flour and thoroughly mix; add to this ^ cup sugar, % tea-spoon soda and 2 eggs; stir well and steam 2 hours. Golden Sauce.— % cup butter beaten to a cream; gradually add 1 cup pulverized sugar and unbeaten yolks of 3 eggs; beat thoroughly; add whites of eggs, beaten to a stiff froth, also lemon juice to taste. Place in double boiler, stir until boiling hot, and serve. Lady Manager Worid’s Fair, Seward, Nebraska. Hasty Pudding. Place on the stove a pan containing 6 cups sweet milk; beat 2 eggs well and 1 cup milk, 6 table-spoons flour, a little salt; beat well together and stir into the milk on the stove just before it boils; when thickened to the consistency of mush put in cups and set to mold; when perfectly cold serve with sweet cream. A few raisins can be put in when boiling if desired.—Mrs. C., Battle Creek, Michigan. A Delicious Snow Pudding. Take 1 qt. rich sweet milk, put all but 1 cup on the stove to heat. Mix 4 table-spoons cornstarch and 1 cup granu-PUDDINGS. 437 lated sugar with the cold milk, and stir into the boiling milk. Cook it well, then take it off from the fire and stir thoroughly into this the whites of 4 eggs, beaten to a stiff froth; flavor according to taste, and pour into a mold to cool. Set on ice, or it will cool in water in 2 hours. Sauce for same.—One pt. milk put on the stove and when almost boiling stir in one heaping tea-spoon of corn starch mixed with cup of brown sugar with the yolks of four well-beaten eggs. Boil well and as soon as taken from the fire add one cup of swest cream and set aside to cool. t/wcX. Vwi7~~^ St. Helena, California. Plain Bread Pudding. Upon a pint of broken pieces of bread pour a pint of scalded milk, with a piece of butter % size.of an egg; cover and let stand until quite cool, then add 3 well-beaten eggs, a small cup sugar and nearly a pint of cold milk and a little nutmeg; bake hour. This is nice with pudding sauce. Des Moines’ Iowa. Souffle Pudding. Two heaping table-spoons flour, 2 scant table-spoons butter, scald a cup of milk, yolks of 4 eggs. Blend butter and flour, stir in the boiling milk, then boil 8 minutes in a farina boiler. Stir in the yolks well beaten, while hot; set away to cool; half hour before baking stir in the white beaten to a stiff froth. Grease pan and bake 20 minutes and serve hot. Sauce.—One cup sugar, cup butter beaten to a cream, set in top of tea-kettle; keep stirring, and add brandy as a flavoring. Virginia Pudding. Two qts. scalded milk, 3 table-spoons flour, yolks of 4 eggs, 1 cup sugar, juice of 1 lemon, a wine glass of wine put on top of pudding when ready for the table. Make a frosting of the whites of the eggs and put over the last thing. » Lady Manager World’s Fair, Prescott, Arizona,43§ PUDDINGS. Peach Pudding. Make a batter of i egg, i cup milk, butter size of an egg, melted, 2 tea-spoons baking powder, flour enough to roll out. Cover over 1 qt. peaches, put paper over it and bake. To be eaten with cream or sauce. Transparent Pudding. Eight eggs, 8 oz. sugar, 8 oz. butter, beat up the eggs, put them into a stew-pan with the sugar and butter and nutmeg to taste, set on the stove and stir until it thickens, then pour into a basin to cool; set a rich paste around the edge of your dish, pour in the pudding and bake in a moderate oven until brown. A little good wine improves the flavor. * J A fd *§ V *7 A jtjt f '7' Alternate Lady Manager World’s Fair, /fl/tfl « /V 'V • Falkland, North Carolina. Sanitary Graham Pudding. One cup sweet milk, 1 cup molasses, 1 cup raisins, 1% cups Graham flour, y. cup white flour, 1 tea-spoon soda, 1 table-spoon melted butter. Steam 3 hours. t , f?/ Alternate Lady Manager World’s Fair, ■ytW* ¿/ PJ . Lisbon, North Dakota. Chaperone Pudding. One pint nice, fine bread crumbs to 1 qt. milk, 1 cup sugar, yolks of 4 eggs beaten light, grated rind of lemon, butter size of an egg. Bake until done, but not watery. Whip the whites of 4 eggs beaten stiff; beat in a tea-cup of sugar, then add the juice of 1 lemon. Pour over pudding. Eat cold. Puddings. Beat the yolks of 3 eggs and y. cup sugar till very light; add 1 y2 table-spoons corn starch, stir in 1 pt. boiling milk, let it remain on the stove, constantly stiring until it thickens, then pour into a dish. Beat the whites of eggs with y2 cup sugar, spread on top and brown in oven.—Mrs. C., Battle Creek, Michigan. Alternate Lady Manager World’s Fair, Editor Chaperone Magazine, St. Louis, Missouri.PUDDINGS. 439 Plain Pudding. One qt. flour, 2 heaping tea-spoons baking powder, a little salt, 2 table-spoons sugar; sift all together 5 times; butter cups and fill Y full; when in cups drop over Yz dozen canned cherries, a little jam, or any kind of fruit. Steam Yz hour. To be eaten with any good pudding sauce or whipped cream. Kalamazoo, Michigan. Queen’s Pudding. One qt. sweet milk, 1 pt. grated bread, yolks of 4 eggs nicely beaten, 1 cup sugar, butter size of a walnut, a little salt, grated rind of 1 lemon; bake. For Frosting.—Beat whites of 4 eggs, 1 cup sugar, juice of 1 lemon; after the pudding cools spread over it jelly, then the frosting, place in the oven to brown slightly; serve cold. —Mary M. Brown, Albion, Michigan. Bread Meringue. One pt. stale bread crumbs, 1 qt. milk, yolk of 4 eggs beaten lightly, 1 small cup sugar, grated outer rind of lemon, piece of butter size of egg. Mix all and bake; when cool spread generously with acid preserves or jelly; beat whites of eggs with a table-spoon sugar and juice of lemon; spread over top; set in oven; brown quickly. Serve with cream. Alternate Lady Manager World’s Fair, Hartford, Connecticut. Gelatine Pudding. Take Y box gelatine, pour over it Y pt. warm water, let it stand until dissolved. Take 1 qt. sweet milk, place it in a dish over a kettle of boiling water, let it come to a scald. Beat the yolks of 4 eggs with 1 cup sugar, stir it and the gelatine in the milk, let it cook until the consistency of floating island; just before it is done stir in the whites of the eggs well beaten. Flavor to taste. Pour into molds.—Mrs. Mary E.Graves, Cedar Rapids, Iowa. Corn Starch Pudding. One qt. milk, 5 table-spoons corn starch, 2 of flour, 1 table-spoon butter, Y* CUP raisins; heat milk boiling hot, wet starch with milk and stir in the milk; cool in tea-cups440 PUDDINGS. and serve with cream and sugar seasoned with lemon or vanilla. (yf Poor Man’s Pudding. Albion, Michigan. One cup molasses, i cup suet, i cup sweet milk, i cup raisins, 3^ cups flour, 1 tea-spoon soda. Steam 3 hours. Lady Manager World’s Fair, Genoa, Nevada. Baked Indian Pudding. Three large tea-spoons meal, scald i qt. milk, stir in well while hot; add small lump butter, i cup molasses, a teaspoon salt; add i pt. cold milk after putting in pan. Bake 5 hours; eat with butter. Alternate Lady Manager World’s Fair, Bozeman, Montana. Rice Pudding. One cup rice soaked for 6 hours; put in a mush kettle i qt. milk, when it boils add the rice and let it boil until done; then add 4 eggs well beaten (having kept out the whites of 2 for top), sugar to taste, flavor with vanilla; put all in pudding dish, whip whites of egg, put on top and set in oven just long enough to brown; serve warm with sweet cream. Lady Manager World’s Fair, Minneapolis, Minn. Rice Pudding. Two-third cup rice, 2 qts. milk, butter size of a walnut, % cup sugar, % tea-spoon salt; season with nutmeg, add a cup raisins. Bake until it thickens. Battle Creek, Mich. Orange Pudding. Peel and slice 6 oranges, add tea-cup sugar; make a custard with i pt. milk, yolks of 3 eggs, yi cup sugar, and 2 table-spoons corn starch; stir while cooking. When cold turn the oranges onto the custard. Beat the whites of the eggs with 3 table-spoons sugar, pour over the top, and brown slightly in a hot oven.—Mrs.J., Oakland, California.PUDDINGS. 441 Sponge Pudding. Three eggs, f, cup sugar, 2 table-spoons butter, 1 cup sweet milk, 2 cups flour, 2 tea-spoons baking powder. Add fruit—peaches are very nice. Steam 1 hour. Chicago, Ills. Steamed Suet Pudding. One cup chopped suet, 1 cup stoned raisins, 1 cup sweet milk, 1 cup molasses, f cup sugar, 2 cups flour, fa teaspoon ground cloves, fa tea-spoon ground cinnamon, 2 eggs, salt, 2 tea-spoons baking powder. Mix thoroughly, pour in well buttered pan, steam 2 hours. Sauce for the above.—1 cup sugar, 1^2 cups flour, 2 tablespoons butter, yolks of 2 eggs. Beat together and pour over the mixture 2 cups boiling water, then add whites of 2 eggs, well beaten. Evanston, Wyoming, Steamed Suet Pudding. One heaping cup chopped suet, 1 cup New Orleans molasses, fa cup brown sugar, f cup sour milk, 1 cup raisins stoned, fa cupZante currants, fa, tea-spoon cinnamon,^ tea-spoon cloves, 1 tea-spoon baking powder, % tea-spoon soda, fa tea-spoon salt. Steam in buttered pan 3 hours and serve with rich sauce. A Alternate Lady Manager World’s Fair, Fort Scott, Kansas. Suet Pudding. One cup chopped beef suet, 1 cup molasses, 1 cup sweet milk, 3 cups flour, 1 egg, 1 tea-spoon salt, f tea-spoon soda, 1 cup raisins. Mix well, steam 2 hours. Alternate Lady Manager World’s Fair, Franklin, Pennsylvania. Soak 1 pt. pop-corn 3 hours in 1 qt. sweet milk; add 3 rolled crackers, 1 egg, 2 table-spoons sugar; flavor to taste. Bake quickly.—Mrs. C., Battle Creek, Michigan.442 PUDDINGS. Suet Pudding. One cup suet, i cup raisins, i cup currants, i cup molasses, i cup bread crumbs, cup milk, i % cups flour, i tea-spoon soda, i tea-spoon each of cinnamon and cloves. Steam 3 hours. Lady Manager World’s Fair, Deadwood, So. Dakota. Graham Pudding Take iyi cups Graham flour, 1 cup sweet milk, 1 cup molasses, 1 cup stoned raisins, yi tea-spoon salt, 1 tea-spoon saleratus. Steam 3 hours. Eat with sauce. Excellent. Alternate Lady Manager World’s Fair, Mineral Point, Wisconsin. Sponge Cake Pudding. Sometimes I have an accumulation of stale cake, sponge cakes, macaroons, jelly cake and what-not, which are not attractive for dessert, excepting in a novel form. Soak them in wine for a moment and pour over them a custard made from the yolks of 3 eggs well beaten and stirred into a pint of boiling milk; ^ tea-cup sugar, and a little salt may be stirred in at the same time. Make a meringue of the whites, and place in spoonfuls over the custard dish, adding yi tea-spoon currant jelly in the middle of each mound of meringue. Whipped cream is very nice with this pudding, and the same flavoring must be used in the custard, as the stale cake is moistened with, otherwise there will be a mixture of extracts not pleasing to the majority of epicures. Alternate Lady Manager World s Fair, Newark, New Jersey. Batter Pudding. One cup butter, 1 cup sugar, 1 cup milk, 2 eggs, 2 cups flour. Make into batter and bake in moderate oven. Hard sauce or the juice of 1 lemon thickened with as much sugar as it will take up. Sewanee. Tennessee Black Puddiug. One-half cup cold water, % cup molasses, 1 yi cups flour, 1MISS FLORIDE CUNNINGHAM, Lady Manager World’s Fair, Charleston, South Carolina., MRS. LAURA A. BATES. Alternate Lady Manager World’s Fair, Aurora, Nebraska.----MISS ELIZA M. RUSSELL, Lady Manager 'World’s Fair, Elko, Nevada. MRS. ALICE HOUGHTON, Lady Manager World’s Fair, Spokane Falls, Washington.PUDDINGS, 445 cup raisins, i egg, i table-spoon butter, y* tea-spoon salera- tus, a little salt and cinnamon. Steam i hour.—Mrs.----- Alternate Lady Manager World's Fair, Little Falls, Minn. Boiled Pudding. One cup milk, i cup suet. Make fine i lb. raisins, i lb. currants, i small tea-spoon soda, a salt-spoon of salt, citron if you like it, flour to make a stiff batter, i cup molasses. Put the soda into the molasses and beat it to a froth, then put all together and stir well. Boil from 2 to 3 hours. Eat with sauce. Sauce for Boiled Pudding.—One cup sugar, 1 egg, piece of butter size of a walnut, 1 table-spoon flour. Beat all together into 1 pt. boiling milk, flavor with brandy or wine. Dover, Delaware. Molasses Pudding. Five eggs, 2 cups syrup, 54 lb. flour, % lb. butter, yi cup sour milk, 1 tea-spoon soda. Bake quickly Columbus, South Carolina. Steamed Cherry Pudding. One cup sour milk, 1 egg, butter size of an egg, 1 teaspoon soda, a little salt. Beat in flour enough to make a very stiff batter, stir in 1 qt. stoned cherries, if canned cherries are used drain off the juice, using only the cherries. After the fruit is stirred in, the batter will be about as thick as cake dough. Put in a 2 qt. mold and steam 3 hours. Turn out on a plate but do not cut until ready to serve. Battle Creek, Michigan. Cherry Pudding. One pt. flour, i heaping tea-spoon baking powder, lump of butter the size of a hickory nut, a pinch of salt; wet up with milk to a thick batter as stiff as for gems, add i pt. cherries with the juice strained off, stir the cherries into the batter, steam % hour in buttered cake dish. When done turn out on plate. Enough for 12 persons. Alternate Lady Manager World’s Fair, Moscow, Idaho.446 PUDDINGS. Lemon Rice Pudding. Cook i tea-cup rice in water, add yolks of 4 eggs, sugar to taste and grated rind of 2 lemons; then bake until done. Whip whites of the eggs to a froth, add juice of 2 lemons, and sugar in the proportion of 2 table-spoons to one white. Cover pudding with beaten whites and brown. Have plenty of water over rice at first so that it will be quite moist before adding sugar and eggs. Lady Manager World’s Fair, Wilmington, Delaware. Poverty Pudding. One cup molasses, i cup currants or raisins, i cup milk, i cup chopped suet, i tea-spoon soda, i tea-spoon salt. Stir stiff as batter, and steam 2 hours. f Alternate Lady Manager World’s Fair, Groton, Vermont. Orange Pudding. Four oranges cut in slices; sprinkle y2 cup sugar over them; 1 qt. milk, yolks of 4 eggs, 1 cup sugar, 4 level table spoons corn starch. Make the same as custard and poui over orange while hot, then stir through thoroughly. Stir the whites of the eggs to a froth and put on top. Brown in oven, eat cold. Providence, Rhode Island. Nice Bread Pudding. Alternate layers of stale bread and sliced apples, a very little sugar, 3 eggs, some bits of butter, 1 pt. milk. When done cover with jelly (any preferred). Beat the whites to a stiff frosting with sugar, and heap over the jelly. Place in a very hot oven just long enough to brown the tips of frosting. ^4-' Lady Manager World’s Fair, Hauser Junction, Idaho. Chocolate Pudding. One qt. milk, 1 cup sugar, 8 table-spoons corn starch dissolved in milk, cook until thick, then stir in grated chocolate and put in mold. A ______^ /2. Lady Manager World’s Fair, Wilmington, Delaware.PUDDINGS, 447 Lemon Pudding. Five eggs beaten separately, % lb- butter, yi lb. pulverized sugar, juice and grated rind of lemon; mix as you would a cake; bake % hour in a deep pie-plate lined with pastry. When done add a meringue (no flour or corn starch). • Lady Manager World’s Falr- • Richmond, Virginia. Columbus Plum Pudding. Four lbs. best raisins, 2 qts. bread crumbs, 3 pts. milk, 1 doz. eggs; soak bread in milk until soft, beat up eggs and stir in batter and then add the raisins, put on to steam, stir until stiff; line a 12-in. 6 quart vessel for pudding with greased paper the same as for fruit cake, turn pudding in and put lid on and steam six hours. By steaming when wanted this pudding will keep from Thanksgiving until Christmas. Sauce for Pttdding.—One cup butter, 2 cups powdered sugar beat to a cream, 1 wine glass boiling hot cherry wine, nutmeg to taste. Stir free from lumps and serve. Alternate Lady Manager World’s Fair, Moscow, Idaho. Dosoris Pudding. Take cup flour, cup sugar, cup butter, 5 eggs, 1 pt. milk, a little salt; mix flour and sugar, add the milk; place on the fire stirring constantly until it boils; add the butter; when well mixed, cool; beat yolks and whites separately; beat them into the mixture; add the salt. Bake till of a delicate brown, in a dish set in water. Serve with sauce made of fruit syrup, or with cream, or vanilla sauce. Hartford, Connecticut Nob Hill Pudding. For 1 pt. thick cream dissolve 4 sheets isinglass in 4 tablespoons hot water; whip the cream till it thickens or will stand a little, then sweeten and flavor with brandy to taste.448 PUDDINGS. Have the isinglass warm enough to pour, but not hot, and stir in very fast. Pour in mold and set on ice for several hours. Lady Manager World’s Fair, Reno, Nevada. Steam Pudding. One cup Orleans molasses, i cup chopped suet, i cup sweet milk, i1/* cups raisins, 3 cups flour, 2 tea-spoons baking powder, 1 tea-spoon cinnamon, tea-spoon mace and a pinch of salt; steam 3 hours. Serve with sauce made as follows: Two table-spoons flour, a lump of butter the size of an egg and tea-cup sugar, boiled with enough water to make of the consistency of cream. /fit**. Wilcaso-111 Mrs. Roman’s Feather Pudding. One-half cup sugar, 1 cup flour, 1 egg, Y* cup cold water, 1 table-spoon butter, 2 level tea-spoons baking powder, a pinch of salt; have 5 cups well greased into which put a little fruit, such as English currants, preserves, jellies, etc., in the bottom; then pour in the batter, steam 4.0 minutes. Sauce for Same.—Six table-spoons pulverized sugar, 2 table-spoons butter, 1 egg; beat all together with egg beater, flavor with vanilla; when ready for use add 1 cup boiling water and serve. Alternate Lady Manager World’s Fair, Deadwood, So. Dakota. A Delicious Nut Pudding. One cup molasses, i cup chopped suet, i cup sweet milk, 1 cup seeded raisins, 2 y2 cups flour, 1 lb. English walnuts, % lb. chopped figs, 1 grated nutmeg, and 1 tea-spoon soda. Mix and steam 2^ hours. Sauce.—Beat to a cream ^ cup butter and 1 cup powdered sugar; whip 1 cup sweet cream and beat it into the butter and sugar; put the whole in a double porcelain kettle over the fire and heat it until it looks foamy and smooth. Add aPUDDINGS. 449 wine-glass of sherry and half as much good brandy and send at once to the table. Lady Manager World’s Fair, Spokane Falls, Washington. Cream Pudding. Six eggs, i table-spoon sugar, 8 table-spoons flour, i teaspoon salt, i % pts. milk, a pinch of soda size of pea; beat eggs separately.-------Governor s Mansion, Portland, Oregon. Royal Pudding. One qt. milk, ^ cup sago, 2 table-spoons butter, 1 tea-cup granulated sugar, ^ tea-spoon salt, 4 eggs, 4 table-spoons raspberry jam, 4 table-spoons sherry wine. Put the milk in the double boiler and just before it comes to a boil stir in the sago; cook until it thickens (about half an hour), stirring frequently; then add the butter, sugar and salt; let it cool and when cold add the yolks of the eggs well beaten and the wine; turn into a buttered pudding dish and bake half hour; set away to cool; when cold spread the jam over it; beat the whites of the eggs to a stiff froth and stir into them 4 table-spoons powdered sugar; spread this on the pudding, brown quickly and serve. The pudding can be made the day before using it; in this case put the whites of the eggs in the ice chest and make the meringue and brown just before serving. Lady Manager World’s Fair, Sitka, Alaska. Woodford Pudding. Three eggs, i tea-cup sugar, f2 tea-cup butter, y2 tea-cup flour, 1 tea-cup jam or preserves, 1 tea-spoon soda dissolved in 3 tea-spoons sour milk, cinnamon and nutmeg to taste. Mix all well together and bake slowly in a pudding pan. Serve with sauce. Sauce for Woodford, Pudding.—Three eggs, 2 cups sugar, butter the size of an egg, 2 table-spoons cream, 2 tablespoons brandy; the yolks, sugar and butter beaten well together and set over hot water to just boil, the whites beaten and added just before serving and eaten while very hot. Indianapolis, Indiana.450 PUDDINGS. Raisin Puffs. Two eggs, y2 cup butter, 2 cups flour, 1 cup milk, 2 teaspoons cream tartar, 1 tea-spoon soda, 1 cup raisins chopped fine, 2 table-spoons sugar; steam Y hour in cups one-half full, and serve with sauce. This makes 8 cups. Alternate Lady Manager World’s Fair, Franklin Falls, New Hampshire. Quick Puff Pudding. Stir 1 pt. flour, 2 tea-spoons baking powder and a little salt into milk until very soft, place in steamer well-greased cups, put in each a spoonful of batter, then 1 of berries, steamed apples or any sauce convenient, cover with another spoonful of batter and steam 20 minutes. This pudding is delicious made with fresh strawberries and eaten with a sauce made of 2 eggs, Y CUP butter and 1 cup sugar beaten thoroughly with a cup boiling milk and 1 cup strawberries. Lady Manager World’s Fair, Harrison, Ohio One lb. prunes, whites of 4 eggs, powdered sugar, stew the prunes with sugar and a little water until perfectly soft; remove the stones and let the prunes become cold, beat whites of 4 eggs until stiff, add in sugar until like icing, whip with the prunes and bake for 20 minutes. Serve cold with cream. Lady Manager World’s Fair, Charleston, South Carolina. Apricot Pudding. Take Y lb. apricots, add water and cook until tender; turn off water and chop; add to the apricots 1 cup sugar, whites of 6 eggs well beaten—beat constantly while mixing. Bake in a moderate oven about 20 minutes. Set into the oven as soon as mixed. ;PUDDINGS. 451 Tomato Pudding. Grease a pudding dish; place in it, first, a layer of sliced ripe tomatoes, then a layer of bread crumbs and grated cheese seasoned with salt and pepper, another layer of tomatoes and another of crumbs and cheese, and so continue until the dish is full, finishing with the crumbs and cheese. Add a few bits of butter, and bake in a quick oven for 20 minutes.—A. M. M., Alternate Lady Manager World1 s Fair, Fayettville, West Virginia. Sweet Potato Pudding. One-half lb. butter, ^ lb. sugar, 1 lb. sweet potatoes boiled, cooled and grated, 5 eggs, % lb. citron; mix all together, season with grated rind of lemon and one glass of brandy. Bake about % hour in a deep china oudding or baking dish. Sprinkle fine sugar over the top. Lady Manager World’s Fair, Richmond, Virginia. Vegetable Pudding. One-half lb. flour, >2 lb. chopped suet, ^ lb. currants, >2 lb. each of grated raw carrots and potatoes, ^ lb. brown sugar, 1 large tea-spoon baking powder, small quantity of salt, nutmeg, cinnamon and cloves. The moisture from the vegetables makes sufficient wetting. Boil 6 hours. 'Tty Lady Manager World’s Fair, Newark, N. J* Plain Steam Pudding. One cup Orleans molasses, 3 cups flour, 2 cups raisins, 1 cup sweet milk, ^ cup butter, 3 eggs, 2 tea-spoons baking powder and spices to taste. Steam 4 hours. Serve with sauce. V Chicago, 111. Stonewall Jackson Pudding. (Named at the time the great general was making his famous raids.) Pare, core and slice in a deep pudding dish a thick layer of juicy, tart apples; cover with a layer of sugar, then a layer452 PUDDINGS. of cake sliced thin (stale cake is best); continue alternating apples, sugar and cake until the dish is heaping full, having a layer of apples on top. Pour on a cup of cold water and cover with rich pie crust. Bake in a slow oven until the apples are thoroughly cooked; turn out on a platter so that the crust is underneath; put small lumps of butter over top of pudding and serve hot with hard sauce or sweetened ream. Alternate Lady Manager World’s Fair, Tombstone, Arizona. Suet Pudding. One cup suet chopped fine, i cup molasses, i cup sweet milk, i cup raisins chopped, 3 cups flour, 2 tea-spoons cream tartar and 1 of soda, 2 tea-spoons ginger, Yi tea-spoon salt. Put into a pudding bag and boil 2, or steam 3 hours. Sauce.—Two cups sugar, 1 cup cream or new milk, 2 eggs, 1 cup butter; flavor with vanilla; mix thoroughly and place where it will keep warm and not boil. Corn Pudding. Scrape the substance out of 12 ears of tender, green, uncooked corn; add yolks and whites, beaten separately, of 4 eggs; a tea-spoon sugar, the same of flour mixed in a table-spoon butter, a small quantity of salt and pepper, 1 pt. milk. Bake about Y* or Y of an hour. Serve as a vegetable in the dish it is baked in. Canned corn is a very good substitute. Mother’s Apple Pudding. One-half lb. suet chopped fine, 4 cups flour (measure after sifting), 2 tea-spoons baking powder sifted with flour, a pinch of salt; mix soft like biscuit with milk and roll about yi inch thick; butter deep pudding dish and line it with the paste, slice apples thin and fill dish, sugar to taste; grate nutmeg over the top and cover with the ste; pinch edges together well; steam 2 hours. Serve hot with butter and sugar. OLk Alternate Lady Manager World’s Fair, Tombstone, Arizona.PUDDINGS. 453 Aunt Kate’s Dessert. Heat i pt. new milk in the double boiler, with 3 tablespoons sugar and a tiny pinch of salt. When heated to boiling point, stir in slowly 2 just rounding full table-spoons corn starch dissolved in a little cold milk. Stir constantly for 2 minutes and let cook 5 minutes longer, stirring occa-sionly; add a few drops fruit coloring—enough to'give a decided pink tinge to the “mange,” and vanilla to give a delicate flavor. Mold in small cups—after-dinner coffees are very nice—and serve on flat dish in a bed of whipped cream. Battle Creek, Michigan, Cheap Baked Pudding. One pt. flour, i tea-spoon baking powder, i cup sweet milk, 1 egg, 1 tabl e-spoon sugar, 3 of melted butter; when done cut open and cover with any kind of fruit desired.— Mrs. C., Battle Creek, Michigan. Chocolate Pudding. One qt. boiled milk; pour it over a pint of cracker or bread crumbs; add 3 tea-spoons melted butter, y& cup sugar, 6 table-spoons chocolate, 3 eggs, a little salt. Bake 20 minutes, serve hot. Sauce.—One egg, 1 cup sugar, 3 table-spoons melted butter; beat all together; flavor with vanilla. Alternate Lady Manager World’s Fair Tacoma, Washington. Raisin Puffs. Two eggs, yolks and whites beaten separately, yi cup butter, 1 cup sugar, 1 cup seeded raisins, 2 cups flour, 2 even tea-spoons baking powder, 1 tea-spoon cinnamon, 1 nutmeg grated; add whites of eggs last. Steam in tea-cups yi hour. Sauce for Raisin Puffs.—One cup sugar, 2 eggs (yolks), cup water; put in a bowl and cook over steam yi hour, stir-ing occasionally. Beat whites of eggs to a stiff froth and add just before serving. Flavor with cup sherry wine. Plum Pudding. One lb. flour, 1 lb. bread crumbs, 1 lb. beef suet, 1 lb. t/f'ciAiS454 PUDDINGS. raisins stoned, i lb. currants washed clean, i lb. very brown sugar, Y? lb. citron and lemon peel cut in small bits, 2 oz. mixed spices, 12 eggs well beaten and a little molasses. Now mix all together while dry, then add a little water with the molasses (say 1 pt.), add more if needed, it must not be too soft. Grease ware bowls—not tin basins—fill them just to the top, wet the cloth, sprinkle dry flour on top, spread cloth over, tie tightly, put in boiling water, let boil not less than 12 hours, not stop boiling during the whole time. Auburn, New York. Fruit Pudding. One cup sweet or sour milk, cup butter, 2 eggs, 1 cup molasses, 1 tea-spoon soda, salt, spices, 1 lb. raisins seeded, currants, citron, flour enough to make as stiff as cake, boil or steam 4 hours. Wine Sauce.—One cup butter and 2 cups sugar creamed, add 1 cup cold water, let it scald, not boil; should be foamy, flavor with wine or brandy after it comes from stove. Alternate Lady Manager World’s Fair, Bozeman, Montana. Minnie’s Plum Pudding. Four cups flour, 2 eggs, 1 very large cup brown sugar, 1 table-spoon butter, 1 tea-spoon cinnamon, 2 tea-spoons baking powder, 1 cup milk, 1 cup seeded raisins, a pinch of salt; beat eggs very light, add sugar, butter, milk, raisins and beat as each ingredient is added; flour, baking powder and cinnamon sifted together; bake in buttered dish 1 hour in slow oven. Serve hot with vanilla sauce. When cold is a good fruit cake. Alternate Lady Manager World’s Fair, Tombstone, Arizona. English Plum Pudding. Take 1 lb. raisins, same of currants, same of suet, chop the latter very fine, ^ lb. sour apples chopped, 1 lb. flour, 6 eggs, % cup citron chopped fine, 3 wine-glasses unfermented wine, 1 lb. brown sugar, spice to taste. If too dry, add sweet milk. Tie tightly in a pudding-bag, well-floured, and boil hours. (AacPUDDINGS. 455 Graham Pudding. Beat 8 eggs well, and mix with them i pt. sweet cream, % lb. bread crumbs, and ^ lb. flour; stir well together. Add i lb. suet chopped fine, i lb. currants well cleaned, i lb. raisins stoned, i lb. sugar, 2 oz. candied orange or lemon peel and the same of citron, with 1 pt. New Orleans molasses and a grated nutmeg. Stir all the ingredients well together, tie close in a floured cloth, and boil. Put a plate in the bottom of the kettle, and do not put in the pudding till the water boils. Boil six hours. Serve with a nice sauce. Cottage Pudding. Beat 1 egg with 1 cup sugar, add Y cup melted butter, 1 cup milk, and 2 cups flour with 2 tea-spoons baking powder mixed through it. Bake in a rather quick oven, and serve with sauce. English Christmas Pudding. One and one-half cups Graham flour, Y* cup brown sugar, Y cup butter, Y* cup sweet milk, 1 egg, 1 tea-spoon baking powder, 1 cup raisins seeded. Flavor to taste and steam 2 hours.456 g¡ame§ fot7 puddings. Sauce for Pudding. One cup of powdered sugar and cup butter rubbed to a cream. Add i egg well beaten and flavor with vanilla, i table-spoon of hot water added just before serving. Lady Manager "World’s Fair, Lancaster, New Hampshire. Lemon Butter. Five eggs beaten separately, 3 lemons, 2 cups of sugar, piece of butter size of 2 eggs (or 4 ounces). Grate the lemons, beat butter and sugar together, add the grated lemon; mix thoroughly, put on cook stove and cook until it thickens, stirring constantly. Dover, Delaware. Transparent Sauce for Pudding. One pound sugar, % pt. water, 2 oz. butter, ^ lemon, % tea-spoon whole spices—cloves, allspice, mace and cinnamon. Boil all together io minutes (the lemon cut into piecies), strain. One cup of cherry juice, i cup sugar, i cup water, small lump of butter, i table-spoon thickening. When it boils up add 2 table-spoons cherry wine, and nutmeg to taste. Alternate Lady Manager World’s Fair, Moscow, Idaho,SAUCES FOR PUDDINGS. 457 Cream Sauce. One cup sweet cream, tea-spoons lemon extract, i cup pulverized sugar, white of i egg; mix the cream, sugar and flavoring, whip very light and add the well-beaten white of i egg. Albion, Michigan. Sauce for Pudding. One cup sugar, % cup butter, i egg, all beaten together; pour on x cup boiling water; flavor with sherry wine and add yi cup whipped cream.—Mrs.------, Alternate Lady Manager World’s Fair, Little Falls, Minnesota. Good Common Sauce. One coffee-cup of brown sugar, 2 table-spoons butter and a table-spoon flour; beat well together, then add a cup of boiling water and simmer for a few minutes. Flavor with nutmeg, lemon, or a little cider.

pts. of water. Soak gelatine for 2 hours in the470 JELLIES AND JAMS. cup of water; put sugar and remainder of the water in stew pan, let boil 5-minutes. Pare peaches, cut in halves and cook in syrup carefully, 10 minutes; remove from the fire, add the gelatine, and stir occasionally until the mixture becomes cool. Before the jelly has time to congeal dip a mold in cold water, and turn the mixture into it; set into a cool place for 3 hours. At serving time dip the mold into warm water and turn the contents out on a flat dish. Serve with whipped cream or soft custard placed upon or poured around the jelly. A table-spoon of wine or maraschino improves the flavor. Any fruit may be used. No. 1.—Take 1 pt. strawberry juice and 1 pt. currant juice, mix, put in a granite or porcelain vessel, boil for 5 minutes; then add 1 scant qt. granulated sugar, boil rapidly for 10 minutes, try with silver spoon; if it drops from the side of the spoon in 2 or 3 places it is done, if it drops from the spoon all in one place boil a little longer until it drops in different places; boil but 1 qt. in the same vessel at one time. No. 2.—Mix strawberry and sour apple juice and make the same as number one. No. 3.—Mix cherry and sour apple juice and make the same as number one. No. 4.—Mix currant and cherry juice and make as above. My method of making mixed jellies is to cover the juice of all the small fruits in their season in glass jars; then make the jelly fresh as needed. It is much nicer made fresh during the winter and spring than to make up a large quantity in hot weather. This method is especially nice for grape juice as all the gritty substance settles to the bottom of the can and the jelly made from it is never gritty. Other combinations can be made, but those I have given are the best and give the strawberry and cherry flavor to the jelly. Calf’s Foot Jelly. Take 2 calves feet; add to them 1 gal. water; boil down to 1 qt.; strain, and when cold skim off the fat; add to this Lady Manager World’s Fair, Janesville, Wisconsin. Mixed Jellies—New Method Eensselar, Indiana.JELLIES AND JAMS. 47I the whites of 6 eggs well-beaten, 1 pt. wine, % lb. loaf sugar and the juice of 4 lemons, and mix well; boil the whole for a few minutes, stirring constantly, and then strain through a flannel. This forms a very nutritious article of diet for the sick and convalescent. The wine may be omitted or added, according to choice a. Auburn, New York. Aunt Jane’s Apple Jelly. One large apple grated, 1 egg, 1 cup sugar, juice and grated rind of 1 lemon; mix together and boil 3 minutes. Pour into jelly glass or mold and cool. Alternate Lady Manager World’s Fair, Tombstone, Arizona. Tln^r.Jtr Jellied Apples. Put Y* box of gelatine to soak in i pt. water. Pare, core, and slice across (making rings) i doz. apples. Make a syrup of 1 lb. sugar and a cup of water. In this cook the apples until clear. Lift them very carefully from the syrup and place in a glass bowl. To the syrup add the soaked gelatine and stir until dissolved; add a glass of wine and a lemon sliced thin. Strain through a jelly bag over the apples. The slices of lemon placed in the bowl make it more ornamental. Serve with cream, wine and sugar being added to cream if necessary. Alternate Lady Manager World’s Fair, Falkland, North Carolina. )7ViÀ. $QsLLu* $> “Bulberry” Jelly. Put a little water into the kettle with the berries to prevent burning before the juice has started; boil and stir until the juice has been thoroughly extracted; then remove and strain through a cloth; measure juice and add as many quarts of sugar; boil steadily 25 minutes; fill glasses and allow them to stand over night; then cover securely. Owing to the rich red color of the berries and the strong plear acid, no finer jelly can be made. fyu*-y?*- Alternate Lady Manager World’s Fair, Bismarck, North Dakota.472 JELLIES AND JAMS. Cranberry Jelly. Place i qt. cranberries, i pt. water, i pt. sugar in a porcelain kettle. Heat quickly until it boils then stir well and break the cranberries with silver spoon. Boil fast about 15 minutes, strain and pour into molds. Alternate Lady Mana-ger World’s Fair. Pawtucket, R. 1. Lemon Jelly. Three table-spoons gelatine, 1 pt. sugar, 1 qt. boiling water, 4 lemons. Dissolve the gelatine in enough cold water to cover it (takes about an hour to dissolve); add the sugar and gelatine to the lemon juice and pour on the boiling water, grate rind of 2 lemons and strain all together. Put in pretty shaped dish and set on ice, when it hardens turn out on a plate and it will have taken the form of the dish. jyf jtrffS £7 a a r Alternate Lady Manager World’s Fair, 4 Guthrie, Oklahoma. Lemon Jelly. Grated rind and juice of 2 lemons, yolks of 3 eggs, 1 cup sugar; stir well, put in kettle of boiling water, stir till it thickens; will keep for weeks. Albion, Michigan. Lemon Jelly. Delicious for the table, excellent for the sick. Stir until dissolved 1 box gelatine in 1 qt. boiling water; add 2 cups granulated sugar, 2 cups lemon sugar; boil all together 10 minutes; when all dissolved color, with 2 tea-spoons fruit coloring, 3 tea-spoons extract lemon; strain into molds or cups, let stand until stiff—5 hours, or more. Serve with cream and sugar, flavored with lemon. (The coloring may be omitted if desired.) The same is nice by placing canned fruit into the molds first—peaches or cherries are nice— then turn on the gelatine and let harden; when ready for use the contrast between jelly and fruit is beautiful. CL Albion, Michigan.JELLIES AND JAMS. 473 Lemon Jelly. One box gelatine, 2#cups sugar, 3 lemons, 1 pt. boiling water; heat all together and strain through a cloth into molds. Set to cool. f Battle Creek, Michigan. Lemon Jelly. One box gelatine, pour on it 1 pt. cold water and let it swell 2 or 3 hours, then add 2 lbs sugar, juice of 4 lemons, 1 scant qt. boiling water; heat until sugar is dissolved, strain and turn into molds.—Miss. Mary E. Graves, Cedar Rapids, Iowa. Orange Jelly. Take the pulp with the juice and let it come to aboil (too much boiling will cause bitterness), drain through a Canton flannel or flannel bag; measure your juice, allowing 1 lb. of sugar for a pt. of juice, let the juice come to a boil, then add the sugar hot; cook till as stiff a jelly as you like. A little practice will make as perfect an amber jelly as you could wish. Alternate Lady Manager World’s Fair, South Jacksonville, Florida. Orange Jelly. Soak 1 oz. gelatine for 2 hours in 1 pt. cold water. Add 8 oz. sugar to another pt. of water and bring to a boil; squeeze in the juice of 6 oranges and 1 lemon and grate the peel of 2 or 3 of the oranges. Stir all the ingredients together, let it boil a few minutes, strain through a cloth bag and set on the ice in molds till wanted. Marble Jelly. Pour some orange or lemon jelly in the bottom of a mold, then take some more of the same and beat with a fork or egg-beater, till it is clouded. Put this on top of the clear jelly and set in a cool place till wanted. Apple Jelly. Pare and core any acid apple, put in a pan, cover with water, and boil slowly until soft. When cold, strain through a jelly bag or cloth, and add i lb. white sugar to i pt. juice. Boil to nearly ^ the quantity, and occasionally skim. Currant Jelly. Prepare 4 qts. currants add 1. qt. water, and boil until. 474 JELLIES AND JAMS. tender. Strain and boil 15 minutes, skimming occasionally. For each pint of juice now add 1 pt. sugar. Boil a few minutes longer and pour into tumblers. Grape Jelly. Select grapes that are not quite ripe. Put into a kettle with water to about half cover the fruit. While heating bruise the grapes with a potato-masher. Strain them through a sieve. Boil the juice 15 minutes, then add 1 lb. sugar to 1 pt. juice, and boil 5 minutes. Skim well and can. Apple Jelly. Pare, core, and slice juicy, tart apples, put in cold water sufficient to cover them, boil to a pulp, and strain through cheese cloth; then boil 1 qt. at a time with 2 lbs. white sugar for 20 minutes. Pour into your glasses, and set in a light place till it is cold. Repeat this process with all the juice. You can still use the pulp for sauce or pies. Grape Jelly. Select grapes not too ripe, or they will not jelly so readily-Stem them and squeeze through a jelly bag. Boil 1 or 2 qts. of juice at a time, allowing not quite 2 lbs. white sugar to 1 qt. juice. Boil 15 minutes alone, then add the sugar and boil 5 minutes longer. Pour into glasses. The jelly will be firm if the grapes are not too ripe, and the color will be good. Currant Jelly. Pick the currants when just ripe; stem them and put in a stone jar, set on the stove and warm, crush them with a wooden or silver-spoon; when well warmed, squeeze through coarse cheese cloth into a porcelain or marbleized iron kettle. Put in 1 lb. white sugar to 1 pt. juice, boil fast for 20 minutes. No need to test the jelly, as it is certain it will be firm and of a good color if the currants are not too ripe. This is excellent. Wine Jelly. One box gelatine, 1 pt. cold water, soak until dissolved, then cut 3 large lemons into thin slices and pour over all 1 qt. boiling water, 2 cups granulated sugar, 1 pt. wine or cider. When the jelly is nearly cool stir it into a large pitcher and then pour into molds. Lady Manager "World’s Fair, Sitka, Alaska.473 JELLIES AND JAMS. Guava Jelly. Carefullly wash and cut in pieces 4 guavas, cook in water and let them boil till soft, put all in your jelly bag and let the juice drain through, without pressing; measure your juice allowing a pound of sugar to a pint of juice; let the juice come to a boil and put in your sugar hot; cook till as thick as you like. etc. Alternate Lady Manager World’s Fair, South Jacksonville, Florida. Plum Jelly. Take wild plums, cover with hot water, adding a teaspoon of soda to each gallon of water; cook until the plums crack open, skim out, cover again with hot water, cook well, put in bag and drain over night. Take the same quantity of crab apples, cook and strain, taking equal quantities of the juices, boil 20 minutes, add equal weight of sugar, boil hard 5 minutes and turn into tumblers. Alternate Lady Manager World’s Fair, Ashland, Wisconsin. Apple Marmalade. Make a syrup of 4 lbs. sugar, add 1% pts. water; then boil until quite thick; add 7 lbs. apples, pared cored and cut into small pieces, also the juice and grated peel of a lemon. Gook until the apple looks clear and put in tumblers. Alternate Lady Manager World’s Bair, Franklin Falls, New Hampshire. Fig Marmalade. Take the ripest and softest of your figs and peel as for preserving; make your syrup with $£ lb. sugar to i lb. fruit and cook all together till they become a thick pulp, stirring constantly; when it becomes thick great care is needed not to let it burn; by placing your preserving kettle in water this can be prevented. Alternate Lady Manager . World’s Fair, South Jacksonville, Florida.476 JELLIES AND JAMS. Fig Jam. The figs must be perfectly ripe; weigh them after they are peeled and allow i lb. sugar to every pound of fruit. Put into a kettle and mash thoroughly to a pulp before putting on the fire, mixing the sugar with them. To 6 lbs. figs put 3 lemons sliced very thin and the seed extracted. Be sure that the lemons are fresh. Boil slowly until of the desired consistency. When done it will be a beautiful amber color and is a delicious preserve. K/* S //l f Alternate Lady Manager World’s Fair, Birmingham, Alabama. Currant Jam. Use the above recipe, excepting that the currants should not be strained, only crush well in the jar. Gooseberry Jam. To i qt. ripe or nearly ripe gooseberries, add i pt. white sugar, crush with a wooden or silver spoon, and boil together fast for three quarters of an hour. Put into jars and cover with paper. Rhubarb Jam. Cut the rhubarb into small pieces, put in sugar pound for pound, and let it set in a porcelain kettle or stone jar for 12 hours. There will be quite a quantity of syrup collected; pour this off and boil till it thickens slightly, add the rhubarb and boil together for 20 minutes. Put in glasses or china jars as you would jelly. It keeps well and is very nice. You may flavor with lemon if you like. Raspberry Jam. Put 1 lb. sugar to 1 lb. red raspberries. They should not be too ripe. Crush well in a preserving kettle. If you add a little currant juice, the flavor will be improved. Boil slowly for half an hour, or until it will jelly. Put in small jars and cover with paper, tying down carefully around the top. Quince Jam. Select fine yellow quinces, add omy enough water for safety, and boil slowly till the fruit will break easily. Pour off the water, crush with a spoon and press through a colander to remove cores and seeds. Add 1 lb. best white sugar to 1 lb. fruit, and boil for hour, stirring often. Put in jars and seal.JELLIES AND JAMS. 477 Guava Marmalade After taking off the thin skin of the guava, cut in pieces and cook in water till soft enough to rub through a sieve to remove or separate the seeds from the juice and pulp, then measure and allow lb. sugar for i pt. of the substance let the sugar come to a syrup, put in the mash and cook carefully till as solid as you like, and can. Remove the thin oily skin of the sour orange by grating or peeling very thin with a sharp knife; then cut in two across the sections of the orange as the piece can then be separated easily, remove the inside from the peel (weigh the peel), press out the juice from the inside through a colander, as this allows enough of the pulp to come with the juice to make it like jelly, (measure the juice), allow a pound of sugar for a pint of juice, and-a pound of sugar for a pound of peel or skin. After the skins have been peeled and weighed, cut in very thin pieces with a knife (if you have a cutter it will save much time and work), after the skin is thus prepared put it into a kettle of cold water and let it come to a boil, drain off this bitter water and place the skin in another cold water letting it come to a boil in the same way as before; repeat this process 3 or 4 times, or until the bitterness is removed; then have your syrup ready, made from your juice and sugar, put into the syrup your skins, well drained, and cooked till as thick as you like. Seal in air tight cans as you do the fruit. It can be made a solid, amber marmalade. We prefer it to the Scotch marmalade. Green grapes, picked just before they begin to turn, make the handsomest jelly. Stew them in water enough to cover them, mash and strain through a jelly-bag, add 1 lb. of sugar to a pt. of juice and boil down to a jelly. Alternate Lady Manager World’s Fair, South Jacksonville, Florida. Orange Marmalade Alternate Lady Manager World’s Fair, South Jacksonville, Florida. Grape Jelly47« JELLIES AND JAMS. Fruit Jelly. Use recipe for lemon jelly, putting in candied cherries and sour grapes, splitting the grapes lengthwise and removing the seeds. Des Moines, Iowa. ✓ Plain Lemon Jelly. Soak i box gelgtine in cold water till it softens, add 6 lemons, 2 large coffee-cups sugar, boiling water; strain and pour into a mold, slice 1 lemon very thin, add to the jelly, set on ice to cool.MRS. S. S. FIFIELD Alternate Lady Manager World’s Fair, Ashland, Wisconsin, MRS. LOTJIS D. CAMPBELL. Alternate Lady Manager World'a Fair, Eddy, Kew Mexicomrs. w. d. McConnell, Lady Manager World’s Fair, Fargo, North Dakota.481 (fanned J^ruitg ,3f Vegetables. AIEW general rules apply to the canning of all varieties of fruits and vegetables. Glass cans, with elastic bands are best for canning, and cheapest in the end, as they can be easily cleansed and used year after year by purchasing new bands. Examine the cans, and see that they are sweet and clean, the top without nick or crack, the screw top in good order, and the elastic band good and perfectly fitting. Prepare the cans by rolling in hot water, then set in a pan of hot water on the range, and pour in the fruit, boiling hot. Fill full as possible. The less chance for air to enter, the more secure the fruit. Run silver knife down the sides of the can, remove it occasionally and any bubbles of air yet remaining in can will follow the knife. Screw down the top quickly, and as the glass shrinks by cooling, screw again, till it is absolutely tight. Put away in a cool, dark place; keep as dry as possible. Another Method.—Wet a towel in cold water, fold to 3 or 4 thicknesses and spread on the table; set your cans on the towel and pour in your hot fruit and proceed as above. It is seldom a can will break by this method. Canned Strawberries. To each pound of berries allow half a pound of sugar. Put in an earthen jar, first berries then sugar, alternately, until all are in, then set in cellar over night. In the morning drain off the juice and let it come to a boil, skim and add the berries. When all comes to boiling point, put in air tight jars. In this way the fruit retains its shape and color.482 CANNED FRUITS AND VEGETABLES. Pine-Apple. For 6 lbs. fruit when cut and ready to can make syrup with 2^ lbs. sugar and nearly 3 pts. water, boil syrup 5 minutes and skim or strain if necessary; then add the fruit, and let it boil up; have cans hot, fill and shut up as soon as possible. Use the best white sugar. As the cans cool, keep tightening them up. Quinces. Cut the quinces into thin slices like apples for pies. To 1 qt. jar of quince take 1coffee-saucers sugar and 1 coffee-cup water; put the sugar and water on the fire, and when boiling put in the quinces; have ready the jars with their fastenings, stand the jars in a pan of boiling water on the stove, and when the quince is clear and tender put rapidly into the jars, fruit and syrup together. The jars must be filled so that the syrup overflows, and fastened up tight as quickly as possible. Canned Pears. Make a syrup in the proportion of 1 lb. sugar to 1 qt. water, and heat to boiling. Peel the pears, and quickly as possible quarter and put into cold water, to preserve' their color. Replace, drop into the boiling syrup and cook until they can be easily pierced with a fork. Roll the cans in hot water, fill quickly with the fruit, pour on sufficient syrup to fill the can, cover and seal immediately. Keep in a cool, dark place. Canned Pears. Halve and core nice smooth pears, boil until they drop from a fork; then to 6 qt. cans add 1 lb. of white sugar. Whoever tries this way of canning will not pare them afterwards. Auburn, New York. Juices of Fruit Canned. Wash, and to 1 qt. fruit allow lb. sugar. Boil about 10 minutes, and can immediately. Canned Peaches. Peel, halve and stone. Allow 1 lb. sugar to 1 qt. water, heat to boiling and skim. Drop into this syrup sufficient fruit for 1 can; into which very carefully put the peaches as soon as tender. Cover the fruit with the syrup, and seal. Repeat for each can. CANNED FRUITS AND VEGETABLES. 483 An Easy Way to Can Peaches. Have a rack made to fit in your wash-boiler 2 inches from the bottom. Put in sufficient water to just reach the rack. Quickly pare the peaches, remove the pits, and drop into cold water to preserve color. Then fill the cans as full as possible, putting the covers on loosely to keep out the steam. When the water boils, place the cans on the rack, cover the boiler, and let remain 20 or 30 minutes, according to the ripeness of the fruit. In the meantime have a syrup made from the water the peaches lay in, in the proportion of 1 lb. white sugar to 1 qt. water, and heat it boiling hot. When the fruit is done, remove from the boiler, take off covers, and quickly fill the cans with the boiling syrup. Cover immediately. The fruit will usually have settled in the cans while cooking, and a can of the cooked fruit should be taken to fill up the others. Pears and plums may be canned in the same way. One will be surprised to find what a saving of time and trouble this method will be, besides better preserving the natural flavor of the fruit, as it does not escape in steam or boil out into the juice. Besides, the fruit can thus be canned unbroken by handling. Plums. Wash the plums, and prick with a fork to prevent breaking open while cooking. For a syrup, allow to 1 lb. of fruit, pt. water and 1 coffee-cup sugar, in which boil the plums 10 minutes, put into cans and seal immediately. Cherries. Stone the fruit and save the juice, to every qt. of which allow 5 oz. white sugar, and place over the fire. After commencing to boil cook about six minutes, fill the cans and seal. Raspberries. For 1 qt. berries allow % lb. sugar. Add a very little water, boil five minutes and can at once. Currants. Red.—Pick clean from the stems, wash and allow 6 oz. sugar to 1 lb. fruit. Cook slowly ten minutes and can. Green.—Same as above, cooking twenty minutes. Gooseberries. Have the berries free from stems and blossoms, wash and to 1 lb. allow 6 oz. sugar. Add a very little water, boil 10 minutes and can.484 CANNED FRUITS AND VEGETABLES. Blackberries. Wash and for 1 qt. allow 4 oz. sugar. Boil 6 minutes and can. Whortleberries. Wash the berries, add xy lb. sugar to 1 qt. fruit. Cook 6 minutes, and can at once. Grapes. Remove the skins and place in a dish. Put the pulp in a kettle, place it over the fire, and cook well. When cool, press through a sieve to remove all seeds. Put all the fruit together, and cook slowly until the skins are tender. Add 8 oz. sugar to 1 qt. fruit, simmer a few minutes, and can immediately. Peach Butter. Put your peaches in a kettle and boil soft. Put in half their weight of sugar, and boil, stirring diligently, for 20 minutes. Put in the same quantity of sugar again, boil for two hours slowly, spice to taste, strain through a colander, put in jars, cover, and set in a cool place. Apple Butter. Boil down new cider to % its original quantity, pare, core, and slice juicy, tart apples, and put as many into the kettle with the cider as it will cover. Let boil, stirring carefully to prevent scorching. When boiled soft, drain out with a ladle. Put more apples in the cider and boil in the same way. Repeat this till the cider is too much reduced in quantity to permit it; then pour together and boil down to about y, the quantity, and spice to taste. It will keep well in stone jars or tubs. Canned Tomatoes. Pour boiling water over the tomatoes, skin them, drain off all juice, put in a kettle, and let them slowly come to a boil. Let boil for 10 minutes, then dip out half the liquid. Put the boiling tomatoes in cans, and seal quickly. Canned Corn. As prepared at the factory in Maine. Procure quart tin cans. Cut the corn from the cob while young and tender, and pack it in the can as tightly as possible, Make a hole in the center of the cover, and seal it on the can. Place this in sufficient boiling water to just come to the top of the can, boil y* hour, and seal the opening in the cover.CANNED FRUITS AND VEGETABLES. 485 Canned Pumpkin. Peel, scrape out the inside, cut into small pieces, and put into a kettle with about l/t pt. water. Boil, and stir occasionally. When tender, set on the back part of the stove and simmer until quite dry. Put into glass cans and seal. Is much nicer than dried pumpkin, and ready for use at any time. To Can Sweet Corn. Cut fine sweet corn from the cob, pack into glass cans as full as possible, put on the rubber and screw down the cover, not as tight as possible, but tight enough to prevent the water from boiling in. Cut a board to fit into the bottom of the wash boiler, place as many cans as will sit on the board without touching each other or the sides of the boiler, fill almost to the top of the cans with cold water, place on the boiler cover and boil 7 hours; let cool before removing from the boiler so they can be handled readily, then turn down the cover tighter if possible. This is very fine. Battle Creek, Michigan. To Can Green Peas. Shell the peas and press as many as possible into the can, fill the vacancies with cold water, turn on the cover and proceed as for sweet corn. Battle Creek, Michigan. To Can Green Beans. Pick butter beans fresh from the vines, string, cut into small pieces and proced as for green peas. Battle Creek, Michigan. Juices of Fruit Canned. Press out the juice of clean ripe fruit and strain through flannel. Add 1 cup white granulated sugar to each pt. of juice, put in granite or porcelain kettle and bring to a boil, and can same as fruit. Sweet cider can be canned in the same manner. This is a good substitute for brandy or wine for all puddings and sauces.486 CANNED FRUITS AND VEGETABLES. Table Indicating to the inexperienced the amount of sugar to be used in canning fruit, and the time required to cook fruit and vegetables for canning. Apples, sour, quartered “ Siberian crab... Apricots, halved...... Blackberries, tame.... “ wild__________ Cherries.............. Currants............. Gooseberries......... Grapes................- Grapes, wild......... Peaches, quartered.... “ whole___________ Pears, Bartlett halved - “ sour_____*......... Pine-apples, sliced--- Plums................... Quinces, sliced........ Baspberries........... Strawberries............ Tomatoes.............. Whortleberries........ Time for Sugar Cooking. to < Qt. .--15 min. 6 oz. .--35 u 8 ki ...IO « 4 it ...IO a 8 iC ...10 u 6 « 6 a 8 <« ..-10 « 8 a :--10 u 8 a ... 6 u 8 a .--12 < 10 H -.-10 « 4 (( .--15 « 4 H ...25 u 6 (( -_-35 u 6 (( .-.15 u 6 (C ...12 it 9 (( ...25 a 10 if ... 8 a 5 a -.10 a 8 tt -.25 a none. ... 6 u 8 OZ.Fruit. HiVE ripe fruit on the table for every meal, if possible, especially in summer. Apples are, in many localities, the chief dependence in winter, and if of good varieties one never tires of them. Oranges are particularly refreshing at breakfast, and make a handsome dessert fruit for dinner. Pile them in a basket with other fruit, or cut through the peel in quarters; peel down carefully to the stem end, double the quartered peels under, and let each orange stand in the cup of its own peel. Fruit baskets filled with peaches and pears are pretty, especially if decked sparsely with flowers and the handle trimmed with some green vine studded here and there with bright flowers. Use fruits in their season. Ripe fruit is a corrective of the liver, is a tonic and a food. Next to ripe, fresh fruit, canned fruit, put up as nearly as possible in its natural state, is best for table use. Fresh and dried fruit sauces are also healthful and appetizing. Fill a 2 qt. earthern dish with peeled and sliced apples, put i cup white sugar on top, a little allspice (or cinnamon), i cup water; cover very tight to keep the steam in. Place in an oven until reduced This is far nicer than the ordinary way of making apple sauce. Figs. Fresh figs with whipped cream are a delicious breakfast dish. Excellent Apple Sauce. r5— Lady Manager World’s Fair, Hauser Junction, Idaho. Fairmeadow Ranch, San Diego, California,488 FRUITS. Tomato Cups. Select fair, smooth, ripe tomatoes; wash in cold water and rub dry. With sharp pointed knife cut out core from stem end, leaving cup for filling. Serve with the usual trimmings. An attractive looking dish for the breakfast table, and appetizing to those fond of this edible. Chicago, Ills. Potted Pears. Cover the bottom of a stone jar with pears, stems up, and sprinkle sugar over; so continue until the jar is full. To every gallon of fruit, allow iy2 pts. water; cover close and set in slow oven for 2 hours. r Alternate Lady Manager World’s Fair, Franklin Falls, New Hampshire. Guavas. Guavas served whole or sliced, and eaten with cream, make an excellent appetizer for breakfast. Fairmeadow Ranch, San Diego, California. Baked Apples. Fair, sweet apples, pared and cored; fill the center with white sugar, or if preferred with maple sugar, bake and serve for breakfast with or without cream. Fairmeadow Ranch, San Diego, California. Cranberry Sauce. Stew 1 qt. ripe cranberries, starting them with a very little water, add i pt. sugar and cook until thick. YWj«,. wd. JT st-Helena’Calilornia’ Pine-Apple. Take a nice, ripe pine-apple, remove the eyes and fibrous center with sharp pointed knife, slice thin, put in a fruit dish in alternate layers of pine-apple and sugar—last layer sugar; set in cool place 2 hours before serving.—W., Chicago.FRUITS. 48g Sweet Apples and Quinces. Pare and quarter nice sweet apples; add % as much quinces as you have apples; put in granite or porcelain kettle, cover with water and put in sugar to make a rich syrup; boil until soft and of a red color.—Mrs. B., Chicago. Boiled Apples. Take good sized apples, wash and remove core with sharp pointed knife—do not pare—cover with boiling water; add sugar in proportion to tartness of apples; boil until well done, remove apples, boil juice to a rich syrup and pour over the apples.—Mrs. H. B., Boulder, Colorado. Steamed Apples. Prepare as above, fill the hollow from which core is taken and steam until soft.—Mrs. H. B., Boulder, Colorado. Fig Cakes. Take your ripest figs and remove the acrid juice of the skin by placing a few at a time in boiling water, cook in a rich syrup, boil down till thick enough to dry on earthern platters or plates in the sun or oven. Nice for eating as a confection, or for using in cakes or puddings. Alternate Lady Manager World’s Fair, South Jacksonville, Florida,490 QOFFEE may be said to be the national drink. To avoid adulteration, buy coffee in the grain, either raw or in small quantities freshly roasted. The best kinds are the Mocha and Java, and some prefer to mix the two in the proportion of % of the former to % of the latter. West India coffee, though of different flavor, is good. What is called “Old Government” was, years ago, considered by many the best of all. It is, however, doubtful if there is much of the genuine article in market at the present day. If coffee is roasted at home, it should be done with the utmost care, as a slight variation, or a little underdone or overdone and not roasted evenly, spoils the flavor. Where the coffee is purchased of reliable dealers, it is best to get it roasted and ground, as it is done better than it can be done at home, and saves a great amount of work. Keep in a closely covered tin or earthen vessel, and buy in small quantities. The National Coffee-Pot is so well known as not to need a description here, but the “gude wife” can improvise one equally as good and much more simple. Make a sack of fine flannel or Canton flannel, as long as the coffee-pot is deep, and a little larger than the top. Stitch up the side seam to within an inch and a half of the top, bend a piece of small, but rather stiff wire in a circle, and slip it through a hem made around the top of the sack, bringing the ends together at the opening left at the top of the side seam. Having put the coffee in the sack, lower it into the coffee pot with the ends of the wire next the handle;DRINKS. 49I spread the ends of the wire apart slightly, and push it down over the top of the pot. The top of the sack will then be turned down over the outside of the pot, a part of it cover-ing the “nose,” and keeping in all the aroma, the elasticity of the wire causing it to close tightly around the pot, holding the sack close to its sides. Instead of the wire (which must be removed to wash the sack after using), a tape may be used by tying the ends after turning the top of the sack down. Coffee-Pots and Tea-Pots. It is necessary to have the coffee and tea pot thoroughly pure, and to insure this, boil a little borax in them, in water enough to touch the whole inside surface, once or twice a week for about fifteen minutes. No dish-water should ever touch the inside of either. It is sufficient to rinse them in two or three waters, and scald them before using. These precautions will aid in preserving the flavor of the tea and coffee. Iphigenia’s Beverage. As the gods and goddesses of mythology were all reputed to have particular and favorite tendencies, we will presume that many were extremely fond of coffee; and a most delicious drink for an invalid maybe prepared as follows: Some people dislike the taste of raw egg, when convalescing, and would find it palatable in other ways than beaten up with wine, or taken in a glass of sweetened milk. Beat up a strictly fresh egg in a coffee cup, and add by degrees, stirring well, the coffee, prepared with cream and sugar to taste, in another cup. Drink it while hot, and you will find the article so delicious in flavor, that you will be willing to forego the delight of drinking the ancient renowned “Nectar of the Gods,” and presume that the Goddess Iphigenia would add the above concoction to her list of drinks. Al ternate Lady Manager World’s Fair, Newark, New Jersey,492 DRINKS. Good Coffee. One dessert-spoon for each person; stir well with a little cold water; put in an egg shell and half as much hot water as you will finally need; boil 20 minutes, then fill the coffeepot with boiling water and it is ready for the table. Brattleboro, Vermont. French Coffee. Two pounds of Java, 2 of Rio and 1 of Mocha. Mix and grind together. Use 1 % table-spoons to each individual, or each large cup. Stir up in cold fresh water, and set on the stove where it will slowly steep and simmer. The longer it steeps, the better it will be, that is if it does not boil. Just before serving, let it come to a boil, then set it back immediately, settle with a little cold water. It will be clear and bright as amber in 2 minutes. The practice of boiling coffee is absurd. It destroys the fine flavor, by allowing it to escape in steam, and it extracts a poisonous quality from the coffee, that is only liberated to any great extent by boiling. The “French Coffee-pot,” or the “National Coffee-pot” is convenient, as it insures making the coffee right, but if the above directions are followed, the best of coffee can be made for the family, in the common old-fashioned coffeepot. Coffee for One Hundred. Take 5 lbs. roasted coffee, grind and mix with 6 eggs. Make small muslin sacks, and in each place 1 pt.. coffee, leaving room for it to swell; put 5 gallons boiling water in a large coffee-urn or boiler, having a faucet at the bottom, if possible; put in part of the sacks and keep almost at boiling temperature two hours; five or ten minutes before serving raise the lid and add 1 or 2 sacks more, and if you continue serving several times, add a fresh sack and fill up with boiling water as needed; in this way the full strength of the coffee is secured and the fresh supplies impart that delicious flavor consequent on a few moments’ boiling. In boiling coffee much of the aroma escapes in steam, leaving only the bitter flavor. Just keep it at boiling point, but not boiling, setting in a vessel of boiling water is an excellent plan for either coffee or tea; it can thus be kept hot without boiling. If you have no cream boil the milk and add very hot.DRINKS. 493 Some add a tea-spoon of egg beaten light to each cup. To make coffee for twenty persons, use pts. ground coffee and i gal. water. Crust Coffee. Any kind of brown crusts make a good drink by pouring water over them and letting simmer half an hour or so. Boston brown-bread crusts make the best coffee and with the addition of a little of the genuine article, it can hardly be told from the real coffee, especially with cream. Some cannot drink genuine coffee and a very good substitute is wheat bran wet with molasses and browned carefully in the oven; when sufficiently browned, take from the oven and thoroughly mix i or 2 eggs with it, this makes a very palatable and wholesome drink. Peas browned the same as coffee make a very good drink, always being careful to brown just right. It is best to attend to browning coffee when there is nothing else on the mind. Tea. To make good tea, the first requisite is boiling water, and a clean earthenware tea-pot, which should be hot before putting in the tea. Of course brittania or marbelized ware will answer. Thoroughly scald the tea-pot before using. Put in the required amount of tea, allowing 1 tea-spoon to each cup, and “one for the pot.” Pour boiling water over it and set where it will keep hot, not boil. If possible, the tea-pot should be covered so no steam escapes. Allow the tea to infuse 5 or 7 minutes. If allowed to infuse longer, the fine flavor of the tea is injured, and tannin is developed, which gives an acrid, bitter taste, and being a powerful astringent, is destructive to the coating of the stomach. To insure keeping hot while serving, a covering made of something like cashmere, satin, or felt, lined and quilted, and embroidered if so desired, may be used. Make it just large enough to draw over the tea-pot, and it will keep hot hour. Always have a water-pot of hot water on the tray with which to weaken the tea, if so desired. The most elegant mode of serving tea is from the tea urn, although the curious little Japanese tea-pots are very fashionable at present, and retain the heat longer than any other kind. Have everything all ready before making the tea. Some prefer the tea put dry in the cup, and just boiling water poured over it. Iced Tea Is preferred by many for supper or lunch in hot weather.494 DRINKS. Have cold tea, and put bits of ice in it. Almost every one uses sugar with iced teas; some use cream or milk also. In buying tea, of course one has to rely more or less on the grocer’s word, but always get the purest there is to be had, and never get colored tea. The “English Breakfast” is a fine flavored tea, also the “Best Japanese.” Delicious Coffee. Get pure coffee. If ground every morning and you buy at wholesale the bean sometimes loses the freshness of the roasting process. Spread a little butter over it and bake it % hour in the oven and it will seem as fresh as freshly roasted coffee. Be sure to have your coffee pot clean. Use a good sized table-spoon for each coffee drinker. Beat it well for a minute with an egg in cold water, add a small quantity of cold water and set it midway on the stove. After io minutes draw forward, add boiling water, and let boil a few moments. Alternate Lady Manager World’s Fair, Hartford, Connecticut. Filtered Coffee. The French coffee biggin furnishes the easiest means for filtering coffee. It consists of two cylindrical tin vessels, one fitting into the other. The bottom of the upper is a fine strainer; another coarser strainer is placed on this, with a rod running upward from its center. The finely-ground coffee is put in, and then another strainer is slipped on the rod over the coffee. The boiling water is poured on the upper sieve, and, falling in a shower upon the coffee, filters through it to the coarse strainer at the bottom, which prevents the coffee from filling up the holes of the finer strainer below it. The coffee thus made is clear and pure. Coffee With Whipped Cream. For 6 fair-sized cups of coffee take i cup sweet cream, whipped light with a little sugar (a Dover egg-beater can be used for the purpose). Put into each cup the desired amount of sugar and about a table-spoon of hot milk; pour the coffee over these, and lay upon the surface of the hot liquid a large spoonful of the frothed cream, giving a gentle stir to each cup before serving. This is known to some as meringued coffee, and is a delicious French preparation of the popular drink. Chocolate served in this way is very nice.DRINKS. 495 Golden Coffee. Take 3 qts. wheat bran, 3 eggs well beaten, add 1 cup best syrup, and cup water. Beat well together and mix through the bran, dry in the oven, rub fine with the hands, and brown as thoroughly as possible without burning. Use 1 tablespoon to the person. Boil 15 minutes and you will have a beautiful color and an excellent flavor, not surpassed by the finest sale coflee. Those who desire the coffee flavor may add 1-5 sa'e coffee to the above preparation. Mrs. J. D. Morton, Lincoln, Nebraska. The Best Coffee. Mix 2 qts. wheat bran with 1 pt. corn-meal, add 3 well beaten eggs, and a large cup New Orleans molasses. Mix thoroughly and place in the oven. Use great care in browning by stirring very often, as herein lies the chief secret of having good coffee. A handful is sufficient for 2 persons. This, as other coffee, is improved by the use of cream. Split Pea Coffee. Brown and grind as for other coffee 1 lb. split peas. Allow 1 table-spoon coffee for each person. Chocolate. Six table-spoons grated chocolate, 1 pt. boiling water, 1 pt. boiling milk, cup sugar, a pinch of salt, a dessert- spoon cornstarch. Put sugar, salt and dry chocolate together, dissolve gradually in a little hot water; add milk and let it boil together 1 minute. Dissolve corn starch in 2 spoons milk reserved from the pt., add to the boiling mixture and stir constantly until it all boils up. Serve with whipped cream, although it is good without it. Chocolate Coffee. Lady Manager World’s Fair, Salisbury, N. C. Take 6 table-spoons grated chocolate, twice the amount of sugar, and mix together. Boil 1 qt. each of milk and water together, or % more water than milk, stir in the mixture and let it come to a boil, then serve. Cocoa can also be made after this recipe, and is more delicate than chocolate. Cocoa shells are still more delicately flavored, and some people much prefer them to any other drink. Cocoa40 DRINKS and cocoanut are two different articles of commerce. Cocoa is the seed of a small tropical tree, growing something like beans. There are several forms in which it is sold. The ground bean is simply cocoa; ground fine and mixed with sugar, it is chocolate. Shells are the coverings of the beans, generally removed without grinding. The beans are roasted like coffee, and ground between hot rollers. Some prefer to boil the chocolate in water first and let it stand over night and skim off what oil rises to the top; then add the milk and sugar, boil up and serve. Vienna Chocolate. Put in a coffee-pot i qt. new milk, and set in boiling water. Stir into it 3 heaping table-spoons grated chocolate, mixed with more sugar than chocolate. Stir into the hot milk, let it boil 2 or three minutes, and serve at once. Common Lemonade. Cut 3 large fresh lemons in thin slices, take out the seeds, add lb. white sugar, mash lemons and sugar thoroughly, add 2 qts. water, bits of ice, and it is ready to drink. Lemonade. Lemonade from preserved lemon juice.—Preserve your juice while lemons are cheap, by adding i lb. refined sugar to i pt. lemon juice, stirring the mixture until dissolved, when it should be bottled. Put a tea-spoon salad oil on top to keep out the air, then cork closely. When wanted for use, apply a bit of cotton to the oil to absorb it. To a goblet of water add sufficient juice to suit the taste. Every family should preserve lemon juice in this way for time of need. Hot Lemonade. Hot lemonade is often desirable in winter, and when one has a hard cold. It is made the same as cold lemonade, except by using hot instead of cold water. Portable Lemonade. Powdered tartaric acid i oz., powdered sugar 6 oz., essence of lemon i drachm. Let it dry thoroughly in the sun, rub together and divide in 24 papers. One makes a glass of good, sweet lemonade. Alternate Lady Manager World s Fair, Newark, New Jersey.MRS. JOHN S. BRIGGS. Lady Manager 'World's Fair, Omaha. Nebraska.DRINKS. 499 Orange and Lemonade. Peel i large fresh lemon and 6 oranges, cover the peel with boiling water, and let it infuse in a closely covered dish. Boil i lb. sugar in i pt. water till a syrup is formed, skimming off any impurities. Strain the peel water, add it to the syrup when cold; then add the juice, stir well and add cold water till it makes a pleasant drink. These methods of making drinks are more troublesome than the common way, but the result in the end is more satisfactory. Pine-Apple Lemonade. Peel 12 fresh lemons very thin, squeeze the juice from them, strain out the seeds, pour on the peel a little hot water, let it stand in a covered vessel a little time to infuse. When cool, strain this water into the lemon juice, adding i lb. white sugar, or 2 table-spoons for a glass of lemonade. Add a slice of pineapple to each glass, and a bit of ice. This makes a cool, delicious, and wholesome drink. English Lemonade. Pare a number of lemons, according to the quantity of drink you wish to make, allowing i large lemon to i pt. of drink. Pour boiling water on the peels, and let it infuse. Boil your sugar to the consistency of cream, in which whip the white of i egg. When it boils pour in a little cold water to stop it; then let it boil again, when the pan should be taken off to cool and settle, skimming off any scum that may rise to the top. When settled pour off the syrup into the pee water. Now add the juice and as much water as is necessary to make a rich drink. Strain, if wanted to look perfectly clear. Tea Lemonade. To i cup of weak cold tea, add the juice of a lemon, and sweeten to taste. It makes a pleasant drink for old people, and is nice for supper in hot weather. The tea can be made by simply putting the tea into cold water, bottling tight, and then pouring off; add lemon and water to suit the taste. The tea is not injured by standing 2 or 3 days in a cool place, and adding water as needed. It is much more wholesome than steeping in boiling water, as the tannin is not developed. Currant Wine. Mash the currants with your hands and squeeze through a coarse towel. To every gallon of juice add 2 gallons of500 DRINKS. water and io lbs. brown sugar. Strain and put in a tub and let stand in a cool place for 2 or 3 days, keeping it covered with a cloth; then skim, strain and put in a clean keg placing the keg on its side, firmly braced and let it stand 5 months, then draw off carefully and put in bottles which must be sealed. It is improved by adding 1 pt. brandy and 1 lb. loaf sugar. The wine improves with age. Lady Manager World’s Fair, Mount Savage, Md. One large bunch green mint to i gal. alcohol. Let it stand 1 day and night, strain and sweeten with thick syrup. Alternate Lady Manager World’s Fair, Savannah, Ga. An Excellent Wine from Native Grapes. Let the grapes remain on the vines until danger of frost, then gather, place in a barrel which has one head out, set the barrel on end, bore a hole near the bottom and put in it a wooden faucet, cover the bottom of the barrel with clean shucks or straw, fill with the grapes just as gathered, without stemming or bruising them; then fill the barrel with rain water and let stand in a cool place (covered to keep out dust); from 14 to 21 days; then drain off through the faucet and add 1 lb. sugar to each gallon of liquid. When the sugar is dissolved, pour into a tight barrel, cork and seal so that no air can enter the barrel. It will be very good in a few months, but of course grows better all the time. This is as good wine as the best imported. Care should be taken never to bruise the grapes if the native grape is used, as it will spoil the wine. Alternate Lady Manager World’s Fair, Anderson, Texas. Raspberry Vinegar. Place the berries, whatever the quantity, in a bowl with enough good vinegar to cover them and let stand 3 days, then empty into a sieve and drain but do not mash the berries; to every pt. of this juice add 1 lb. white sugar, boil several minutes, skim, let cool and bottle; it will keep for years. Two table-spoons in a glass of water makes one of the most refreshing beverages ever known. fhM. IcUlcc / Alternate Lady Manager World’s Fair, Falkland, North Carolina.DRINKS. 501 Blackberry Wine. Take 1 qt. blackberry juice, boil and skim, add 3 qts. water and 3 lbs. best brown sugar. Boil and skim and set away till it has worked, then bottle. Battle Creek, Mich. Orange Syrup. To 1 pt. orange juice add 1% pts. granulated sugar, boil 10 minutes, then strain and bottle hot. This may be used for flavoring cake or custard; 2 or 3 spoonfuls added to a glass of either cold or hot water makes a refreshing beverage. Some think a few small pieces of orange peel boiled with the syrup improves the flavor. . "?\f. 'tsb'taJOobvvck vvj7~' st-HeIena’Californla- Unfermented Grape Wine. This is one of the most delicious drinks, and far superior to fermented wine. It is really unfermented wine. It is made of nearly ripe grapes. Mash the grapes, set over a slow fire, let it come to a boil, then pour through a colander with a fine cloth laid in it. Do not squeeze if you want it clear; pouring a little water through will do. Set the juice on the stove again; allow 1 cup refined sugar to 1 pt. of the juice. When it comes to the boiling point, skim off any scum that may rise. Have bottles, jars, or cans well rinsed with hot water; put in the juice and seal immediately. This will keep for years if sealed perfectly air-tight, and it is very nice in sickness. It may be reduced a little for sick people. Bottled Cider. Take good sweet cider right from the press, part sweet and part sour apples give the best flavor, put on the stove and heat to boiling point, then pour in bottles, jugs, or cans, and seal immediately. Some put a few raisins in each bottle or can. This will keep all winter, and is especially nice in the spring, Lemon Whey. Boil as much sweet milk as you require, squeeze 1 lemon and add sufficient juice to the milk to make it clear. Mix with hot water and sweeten to taste.502 DRINKS. American Temperance Beverage Take 12 lemons, 1 qt. ripe, raspberries, 1 ripe pineapple, 2 lbs. best white sugar, and 3 qts. cold water. Peel the lemons very thin, squeeze the juice over the peel, let it stand a few hours, add the sugar, mash the raspberries with yi lb. sugar, cut the pineapple, aftea paring it, in very thin slices and cover with sugar. Strain the lemon juice in a bowl, add the raspberries and pineapple, and mix thoroughly. Add 3 qts. water, stir all together until the sugar is dissolved, and it is ready to serve. Summer Beverages. These can be made from any kind of fruit or jelly, or a mixture of fruits—currants, raspberries, curries, etc.—and lemonade looks nice when colored with bright fruit. Wash the fruit, add sugar and mash again, add water to suit the taste, and bits of ice if desired. Such drinks will keep on ice for several days. Ginger Pop. Boil 2 oz. ginger root 20 minutes in 1 gal. water. Strain, and while hot, add x/z teaspoon lemon oil, 1 yi gals, water, 1 lb. sugar, and % oz. tartaric acid. When cool, add yi gill yeast and the well-beaten whites of 2 eggs. Make at night; in the morning, skim and bottle. Ginger Beer. Into a jar put 1% oz. bruised ginger juice, the rind of 2 lemons, 1 oz. cream tartar, and 1 % lbs. white sugar. Add 1 x/2 gals, boiling water, stir well, and cover. When only lukewarm, add gill yeast. Let ferment ten hours, strain clear, bottle, and tie down the corks. Will be ready for use in 12 hours. Root Beer. Wild cherry bark, yi oz., the same of coriander, % oz. hops, 3 qts. molasses, and 1 oz. each sassafras, allspice, yellow-dock, and wintergreen. Put the above into a crock, over which pour 5 gals, boiling water. Allow it to remain 24 hours, then strain, and add % pt. yeast. Let stand another twenty-four hours, when it is ready for use. Other Drinks. Few people realize the great benefit derived from drinking hot milk, if taken just before a meal, it prepares the stomach to better digest the food; in fact, it is both food and drinkDRINKS. 503 and when a person is tired, it will act as a stimulant, without any of the ill effects of alcoholic drink. It is excellent for children, especially if they are weakly; also for old people. Oatmeal and milk is a delicious drink. To 1 cup oatmeal add 2 qts. hot water, boil 2^ hours and strain through a fine sieve, milk can be added to suit the taste, also sugar or salt. Skimmed milk is not greatly inferior to new milk except in the amount of cream it contains. Some have thought skimmed milk not good for food, but we find eminent physicians who say it contains a large amount of nutriment. Buttermilk is also becoming quite popular, as we might say, as it is sold in saloons. It is really a healthful drink and people would be much better if it were more largely used in the place of something stronger. Plum Nectar. Over 2 qts. ripe plums or berries pour 1 qt. best apple vinegar; let it stand until it ferments, then strain and to every pint of juice add % lb. white loaf sugar. Let simmer 20 minutes, strain and bottle. One-half table-spoon to a glass of ice-water makes a cooling summer drink.---------- Governor s Mansion, Nashville, Tennessee. Ginger Cordial. Six oz. green ginger, 10 lemons, 1 gal. alcohol. Wash and bruise the ginger, cut up lemons, put all in a wide mouthed jar. Let stand 3 weeks, strain, and sweeten with thick syrup Alternate Lady Manager World’s Fair, Savannah, Ga. Roman Punch. Three lbs. pulverized sugar, 3 qts. water, the juice of 8 lemons. Strain through a fine sieve, add y2 pt. rum and the whites of 8 eggs without beating, and freeze. When frozen it will have the appearance of snow. Lady Manager World’s Fair, Deadwood, So. Dakota. Orange Cordial. The thin rind of 6 Florida oranges to 1 gal. alcohol; let it504 DRINKS. stand 6 months, strain and sweeten with a thick syrup, made of loaf sugar. Alternate Lady Manager World’s Fair, Savannah, Ga. Melange. To every pound of fruit take i lb. sugar, cover with i pt. alcohol. It needs no cooking, and fruit in necessary proportions can be added to form a variety; tie the jar with thick paper and keep in cool place. Lady Manager World’s Fair, Cheyenne, Wyoming.5°5 Confectioner^. Cream Candy. Stir into the white of i egg and i table-spoon water enough sugar (confectioner’s) to make into molds. Press y, walnut on each side and place in dry place. Dates can be used in the same way as the nuts. Lady Manager World’s Fair, Salem, Oregon. Excellent Cream Taffy. Two cups granulated sugar, y, cup vinegar, y2 cup water, butter size of walnut; boil without stirring until it will candy when dropped in cold water; flavor. When cool enough to handle pull until white, cut in sticks. Lady Manager World’s Fair, Hauser Junction, Idaho. Chocolate Caramels. One cake Baker’s Chocolate grated, scant 1 pt. milk, % lb. butter, 1 lb. granulated sugar; boil slowly, stirring to prevent burning, flavor with vanilla; try a little in saucer to determine when it is done, and stir it until it begins to harden. Pour in buttered pans and cut in squares. Alternate Lady Manager World’s Fair, Fort Scott, Kansas. Fudges. Four cups granulated sugar, 1 cup cream, 1 cup water, y2 cake baker’s Chocolate, y2 cup butter. Cook until it just holds together and pour into pans not buttered; when cool enough to bear finger, stir it until it no longer runs; should not grain, but be smooth. Cut in squares. Alternate Lady Manager World’s Fair, Mineral Point, Wisconsin,5°6 CONFECTIONERY. Chocolate Caramel. Two lbs. brown sugar, yi cup fresh butter, i cup fresh milk, % cake Baker’s chocolate. Boil till it will harden when dropped in water. When done pour into a flat buttered dish and then cut into squares. Alternate Lady Manager World’s Fair, Holly Springs, Miss. Chocolate Caramels. One cup best syrup, i cup brown sugar, i cup white sugar, 2 cups grated chocolate, 2 cups cream vanilla, 1 tea-spoon flour mixed with cream. Rub chocolate to a smooth paste with a little of the cream. Boil all together % hour, and pour into flat dishes to cool. Mark with a knife into squares when cool enough. Alternate Lady Manager World s Fair, Newark, New Jersey. Chocolate Caramels. One lb. brown sugar, i cup milk, cup butter, >^,cup molasses, i cake sweet chocolate grated; boil until when dropped into water it will harden. Pour on buttered tin, when nearly cold mark in squares. Caramels. Battle Creek, Mich. Eight cups of brown sugar, % cake chocolate, large tablespoon butter, % cups milk, boil until thick, beat until it is ready to pour out on a flat dish, cut in squares. Farmenalle, Virginia. Everton Taffee. Two pounds white sugar, 4 oz. fresh butter (not salted), 2 table-spoons wine vinegar, 2 wine glasses of water. Boil all Alternate Lady Manager World s Fair, Newark, New Jersey.CONFECTIONERY. SO? French Caramels. To 1 qt. milk add 1 lb. granulated sugar. Boil in a deep kettle and as it begins to brown stir constantly. Do not cook too long else it will sugar; as soon as it is of a light brown pour into a buttered tin and when almost cold cut into squares. This makes delicious candy especially if the bottom of the tin be lined with walnut or hickory nut. Battle Creek, Michigan, i Walnut-Anna. Two cups brown sugar, % cup sweet cream, boil together 20 minutes or until it ropes; then take from the fire and add 1 cup broken walnut meats; pour into a shoal buttered tin, and when partially cool crease in squares with a knife. When cold k will be pronounced delicious even by the most fastidious epicures. Marshmallows. Lady Manager World’s Fair, Fort Fairfield, Maine. Dissolve Y2 lb. white gum-arabic in 1 pt. of water, strain and add ^ lb. fine sugar, place over fire stirring constantly until the syrup is dissolved and like honey; add gradually the whites of 4 eggs well beaten; stir the mixture until it becomes somewhat thin and does not adhere to the fingers; pour into a tin slightly dusted with corn starch and when cool divide into squares. To the white of 1 egg add 2 table-spoons powdered sugar. Beat the whites stiff, then add the sugar. Put in the nuts, a few at a time, and drop the kiss on paper. Bake in a moderately warm oven—they must be a very light color, almost white, when done. Three eggs will make a good plateful. Lady Manager World’s Fair, Savannah, Ge orgia508 CONFECTIONERY. To Candy Nuts. Three cups sugar, i cup water. Boil until it hardens when dropped in water, then flavor with lemon. It must not boil after the lemon is put in. Put a nut on the end of a fine knitting-needle, take out and turn on the needle until it is cool. If the candy gets cold, set on the stove for a few minutes. Malaga grapes and oranges, quartered, may be candied in same way. Alternate Lady Manager World s Fair, Newark, New Jersey. Two cups light brown sugar, yi cup molasses, 2 tablespoons vinegar, 2 of water, % cup butter; boil fifteen minutes or until brittle. Try in ice cold water Battle Creek, Michigan. Butter Scotch. Three lbs. coffee A sugar, ^ lb. butter, Y2 tea-spoon cream tartar, 8 drops lemon; add as much cold water as will dissolve the sugar; boil without stirring till it will easily break in cold water. When done, add lemon.—Mrs. C., Battle Creek, Michigan. Candy. Put 1% pts. water to 3^ lbs. sugar. Add 1 tea-spoon cream tartar to prevent granulating. Boil 15 minutes, and the water will be eliminated, and the sugar be in a dissolved state. At this degree of heat, rock candy is made by letting the syrup cool. It crystallizes on the sides of the vessel. Bring the syrup to a higher degree of heat and test it. It will thread from the ladle. Most candy is manufactured from the sugar when at this degree. It requires care to keep it from scorching, which would render it unfit for use. Candy is best tested by dropping from the ladle into cold water. If it becomes hard and brittle, it should be removed from the fire. Molasses Candy. Put into a kettle 1 % lbs. light brown sugar, and yi lb. white, 1 pt. New Orleans molasses, and yi pt. water. BoilCONFECTIONERY. 509 slowly for about 20 or 25 minutes, and test by dipping a splint or spoon first into the candy, then into cold water. If brittle, remove from the fire, stir in 2 oz. well washed butter or Y tea-spoon soda, and pour all on a greased tin. When the candy begins to harden around the edge, turn it in toward the center, and when cool enough to handle, pull with the hands until it becomes white. White Candy. Put into a kettle iY lbs. white sugar, Y pt. water, and yi tea-spoon cream tartar. Boil over a quick fire, and carefully watch that it does not burn. Test as above, and when sufficiently brittle to snap off, pour into a buttered tin, and proceed as in the above recipe. Before commencing to pull the candy, drop on some flavoring of lemon or yanilla. Fruit Candy. Cut a few figs in two and tastily arrange on a buttered tin, exposing the seeds as much as possible; add a few raisins, some walnut and almond meats and an occasional date with the stone removed, Brazil nuts cut into lengthwise pieces, a few red cinnamon imperials and some thinly-sliced cocoanut. Put into a kettle 2 ^ lbs. white sugar, 1 tea-spoon cream tartar and Y pt. water. Boil until brittle when tested and pour over the fruit and nuts. Do not stir the sugar while boiling, or scrape from the kettle when pouring out. Peanut Candy. Into a kettle put iY lbs. brown sugar and 1 pt, water; boil until it snaps when tested. Add 2 oz. butter, Y lb. peanut meats and pour into a greased tin. When partially cold, cut in sticks with a stiff sharp knife. Cocoanut Candy. Put into a kettle 2Y lbs. white sugar, 1 tea-spoon cream tartar, and Y pt. water. Boil a few minutes and test. If of a proper consistency to roll into a soft ball, remove from the stove and stir until of a creamy appearance. Add Y lb. desecated or 1 grated cocoanut, thoroughly unite with the candy and pour into a greased tin. Raspberry Taffy. Granulated sugar, yY lbs., 1 tea-spoon cream tartar and 1 pts. water. Put all into a kettle, boil until brittle, and add Y lb. raspberry jam. Boil again until brittle, and pour into oiled tins.CONFECTIONERY. 51° Maple Sugar Caramels. Maple and yellow sugar, of each 1y2 lbs. Boil until it snaps when tested, and slowly add yi pt. cream. Boil until brittle, add lb. butter, and boil again until brittle. Pour into greased tins, and when nearly cold cut into squares. Cocoanut Ice. Granulated sugar, 3^ lbs., 1 tea-spoon cream tartar, and lyi pts. water. Put all into a kettle and boil about 20 minutes. Remove, and stir until it has a creamy appearance. Thoroughly unite 1 grated cocoanut, and pour into a greased pan. Almond Hard-Bake. Boil 1 yi lbs. brown sugar with % pt. water until brittle. Lay 1 lb. split almonds on a greased tin, over which pour the syrup, and let cool. Cocoanut Hard-Bake. Same as the above, substituting 1 thinly-sliced CQcoanut for the almonds. Lemon Candy. To lbs. fine white sugar add 1yi pts. clear water, and 1 tea-spoon cream tartar. Boil until it is brittle, testing occasionally by dropping in cold water. Pour in a shallow pan that has been well buttered. When cool enough to work, add 1 tea-spoon tartaric acid, crushed fine, so there are no lumps, and the same quantity of extract of lemon. Work well into the mass, so that it will be clear, and the candy transparent, and cut into squares. Any flavor may be added instead of the acid and lemon, to make any other candy, as pine-apple, strawberry, rose, etc. Molasses Candy. Take l/z pt. New Orleans molasses, 1 lb. sugar, 2 tablespoons good vinegar, and butter the size of an egg. Boil without stirring till it stiffens when dropped in cold water; add 1 tea-spoon soda, stir in well, and pour on buttered pans. When cool enough, pull into sticks. Butter Scotch. Unite 2 lbs. brown sugar, yi lb. butter, 1 table-spoon vinegar, 1 tea-spoon soda and yi cup water. Boil together for forty minutes without stirring. Drop into cold water to test. If brittle, take it off. Pour into pans, and cut in squares when cool enough.CONFECTIONERY. 51 * Cream Candy. Dissolve % oz. white gum-arabic in 1 % pts. water, add 3^ lbs. white sugar and x tea-spoon cream tartar. Before it boils brittle test it by dipping a little out with a perforated skimmer. If it looks feathery as it drops through the holes, it is sufficiently cooked. Take off the fire and beat against the dish with a spoon; add flavor desired. For chocolate candy stir in the chocolate grated fine, as the candy is cooling. If you wish to make cocoanut, add the cocoanut in the same way and stir till cold. Crystalized Pop-Corn. One cup sugar, enough water to dissolve it, and a piece of butter as large as an English walnut. Boil until it strings from the spoon, then stir quickly into about 3 qts. nicely popped corn, stirring well so that each kernel may be covered with the candy.5« FOR THE HOLIDAYS, AND FOR *§*®iX "Öleel^ ir) ç&c\) ]Ï[ot)\\) ìq tlxYc^.-l* JANUARY. NEW YEARS DAY. breakfast. Cranberry Sauce—Celery. Oranges. Olives. Pickled Beets. Hominy. Eng. Plum Pudding, Brandy Sauce. Pork Cutlets. Potatoes a la Creme. Mince Pie. IceCream. Waffles with Maple Syrup. Assorted Cakes. Bonbons. Graham Gems. Coffee. Fruits. Raisins. Nuts. Coffee. DINNER. Oysters on Half Shell. Mock Turtle Soup. Baked Fish. Roast Turkey—Oyster Stuffing. Boiled Sweet Potatoes. Steamed Potatoes. Stewed Tomatoes. SUPPER. Cold Turkey. Potato Salad. Oyster Patties. Soda Biscuit. Honey. Sliced Oranges. Fruit Cake. Tea. Cocoa. T uesday. BREAKFAST. LUNCHEON. Stewed Apple Sauce. Cold Roast Beef. Wheaten Grits. Deviled Lobster. Head Cheese. Porterhouse Steak. Rolls. Cucumber Pickles. Olives. Poached Eggs. Saratoga Chips. Graham Bread. Pineapple Pre-Wheat Bread. Crackers. Coffee. serves. Soft Ginger Cake. Tea. DINNER. Macaroni Soup. Fricassee Chicken. Boiled Potatoes. Stewed Tomatoes. DINNER—CONTINUED. Cold Slaw. Fried Salsify. Charlotte Russe. Candied Fruits. Coffee.MENUS. 513 Wednesday. BREAKFAST. Stewed Apples. Oat Meal Mush. Country Sausage. Codfish Balls. Lyonnaise Potatoes. Egg Mufifins. Plain Wheat Bread. Doughnuts. Coffee. DINNER. Oysters on Half Shell. Boiled Leg of Mutton. Boiled Sweet Potatoes. Scalloped Onions. LUNCHEON. Pressed Beef. Oyster Patties. Hominy Croquettes. White Loaf Cake. Peach Preserves. Tea. Green Peas. Lemon Pie. Sago Cheese. Suet Pudding—Tart Sauce. Fruit. Nuts. Confections. Coffee. Thursday. BREAKFAST. Baked Apples. Cracked Wheat. Fried Ham and Eggs. Baked Potatoes. Parker House Rolls. Coffee. LUNCHEON. Baked Omelet. Cold Roast Beef. Potato Salad. Corn Meal Puffs. Rusks. Canned Apricots. Cocoa. DINNER. Vegetable Soup. Boiled Fresh Mackerel— Egg Sauce. Browned Potatoes. Parsnips. Beet Pickles. Celery. Chicken Croquettes. Almond Pudding. Fruit Cake. Lemon Tarts. Sliced Oranges. Nuts. Coffee. Friday. BREAKFAST. Stewed Apricots. Graham Mush. French Rolls. Graham Wafers. Celery. Olives. Cocoa. Boiled Salt Mackerel. Plain Boiled Potatoes — Drawn Butter Dressing. Waffles. Maple Syrup. Wheat Bread. Ginger Snaps. Coffee. LUNCHEON. Chicken Croquetts. Potato Salad. Apple Fritters. DINNER. Julienne Soup. Steamed Leg of Mutton—Mint Sauce. Browned Potatoes. Cauliflower. Lettuce with Mayonaise Dressing. Tomato Salad. Boiled Beets. Charlotte Russe. Lemon Ice. Coffee. Almonds. Raisins,5 H MENUS. FEBRUARY. Monday. BREAKFAST. Oranges. Boiled Rice. Meat Balls. Browned Potatoes. Oatmeal Gems. Wheat Bread. Ginger Cake. Coffee. LUNCHEON. Ham Toast. Celery Salad. Light Rolls. Spiced Grapes. Boiled Berry Pudding, Cold. Chocolate. DINNER. Cream Celery Soup. Loin of Veal. Fried Trout. Browned Potatoes. Sweet Tomato Pickles. Lima Beans. Boiled Beets. Boiled Berry Pudding. Fruits. Nuts. Raisins. Coffee. T uesday. BREAKFAST. Bananas. Graham Mush. Veal Chops. Baked Potatoes Batter Bread. Wheat Bread. Graham Wafers. Coffee. LUNCHEON. Cold Boiled Ham. Potato Salad. Sweet Cabbage Pickle. Cinnamon Bread Oatmeal Wafers. Cold Prune Pudding. Tea. Cocoa. DINNER. Maccaroni Soup. Roast Chicken. Boiled Pike. Scalloped Potatoes. Stewed Tomatoes. French Peas. Lemon Jelly. Cold Slaw. Lemon Pudding. Cheese. Chocolate Cake. Fruit. Coffee. Wednesday. BREAKFAST. Sliced Oranges. Oatmeal with Cream. Veal Cutlets. Creamed Potatoes. Biscuit. Graham Bread. Coffee. LUNCHEON. Veal Loaf. Cabbage Salad. English Muffins. Grape Pickles. Baked Apples with Whipped Cream. Wheat Bread. Crackers. Cocoa. Tea. DINNER. Noodle Soup. Roast Leg of Mutton,Caper Sauce. Baked White Fish. Baked Potatoes. Fried Sweet Potatoes. Cauliflower. Beets. Lima Beans. Lemon Pie. Edam Cheese. Tapioca Cream. Fruit. Nuts. Raisins. Coffee.MENUS. 5*5 Thursday. BREAKFAST. DINNER. Apple Sauce. Hominy. Calfs Liver Fried with Bacon. Mashed Potatoes. Breakfast Biscuit. Wheat Bread. Graham Wafers. Coffee. Celery Soup. Meat Pie. Salmon and Caper Sauce. Creamed Potatoes. String Beans. Stewed Tomatoes. LUNCHEON. Sweet Bread Croquettes. Fruit Salad. Pickled Apples. London Crumpets. Wheat Bread. Cold Tapioca Pudding. Tea. Chocolate. Baked Sweet Potatoes. Lemon Jelly. Farina Pudding. Lemon Ice. White Sponge Cake. Coffee. Friday. BREAKFAST. Stewed Prunes. Cracked Wheat. Egged Veal Hash. Boiled Potatoes. Breakfast Rolls. Wheat Bread. Crackers. Coffee. LUNCHEON. Veal Mince. Potato Salad. Sweet Cucumber Pickles. Cream Muffins. Bread. Cold Blueberry Pudding. Tea. Cocoa. DINNER. Potato Soup. Roast Veal. Baked Halibut. Mashed Potatoes. Sweet Corn. Sweet Cucumber Pickles. Oyster Patties. Cherry Pie. Cheese. Cocoanut Pudding. Fruit. Nuts. Coffee. Saturday. BREAKFAST. Stewed Apricots. Boiled Rice. Ham and Potatoes. Fried Tomatoes. Graham Muffins. Wheat Bread. Coffee. LUNCHEON. Pressed Veal. Tomato Salad. Pickled Currants. Sally Lunn. Graham Bread. Wheat Bread. Cold Apple Tapioca Pudding. Cottage Cheese. Tea. Cocoa, DINNER. Vegetable Soup. Beef Loaf. Baked Salmon. Scalloped Potatoes. String Beans. Stewed Tomatoes. Pickled Grapes. Cream Pie. Cheese. Peach Tapioca Pudding. Coffee.MENUS. 516 Sunday. BREAKFAST. Sliced Pine-apple. Oatmeal with Cream. Pork Chops. Browned Potatoes. Waffles with Maple Syrup. Wheat Bread. Graham Wafers. Coffee. DINNER. Tomato Soup. Roast Loin of Mutton. Celery Salad. Creamed Potatoes. Lima Beans. DINNER, CONCLUDED. Oyster Patties. Baked Squash. Pickled Beets. Tapioca Pudding. Lemon Pie. Fruits. Coffee. Nuts. SUPPER. Pickled Pigs Feet. Chicken Salad. Pickled Apples. Light Biscuit. Wheat Bread. Golden Layer Cake. Baked Peaches. Tea. MARCH. Monday. BREAKFAST. Stewed Peaches. Hominy. Mississippi Sausage. Browned Potatoes. Graham Muffins. Wheat Bread. Coffee. LUNCHEON. Cold Leg of Mutton. Chicken Salad. Spiced Currants. Oyster Toast. French Rolls. Wheat Bread. Huckleberry Pie. Tea. Cocoa. DINNER. French Tomato Soup. Baked Beef Heart. Baked Black Bass. Mashed Potatoes. Currant Jelly. Fried Parsnips. Boiled Onions. * Lemon Pudding. Vanilla Ice Cream. Angels’ Food Nuts. Raisins. Fruit. Coffee. T uesday. BREAKFAST. DINNER. Sliced Oranges. Samp. Broiled Ham. Potato Chips. Muffins. Graham Bread. Coffee. Tomato Soup. Potted Beef. Baked Haddocks. Mashed Potatoes. Green Peas. LUNCHEON. Beef Tongue. Cabbage Salad. Chicken Croquettes. Lemon Jelly. French Rolls. Entire Wheat Bread. Lemon Pie. Edam Cheese. Tea. Chocolate. Cauliflower. Stewed Tomatoes. Fig Pudding. Apple Pie. Cheese. CoffeeMENUS. 517 Wednesday. BREAKFAST. Baked Apples. Graham Mush. Fried Ham and Eggs. Potato Balls. Cream Muffins. Wheat Bread. Coffee. LUNCHEON. Spiced Round of Beef. Sweet Tomato Pickles. Beet Salad. Creamed Eggs. LUNCHEON CONCLUDED. Pocket Rolls. Graham Bread. Tea. Chocolate. DINNER. Ox-Tail Soup. Boiled Corn Beef. Boiled Potatoes. Beets. Cabbage (Boiled). Celery. Pickled Currants. Gooseberry Pie. Cheese. Plain Bread Pudding. Coffee. Thursday. BREAKFAST. DINNER. Apple Sauce. Oat Flakes. Broiled Beefsteak. Fried Potatoes. Corn Meal Muffins. Wheat Bread. Graham Wafers. Coffee. LUNCHEON. Beef Loaf. Scalloped Potatoes. Pickled Apples. Plum Jelly. Deviled Eggs. Cabbage Salad. Graham Rolls. Wheat Bread. Cold Farina Pudding. Tea. Cocoa. Turtle Soup. Veal Pot-pie. Boiled Cod. Creamed Potatoes. Mashed Turnips. Tomato Cups. Cold Slaw. Suet Pudding. Lemon Sauce. Blackberry Pie. Cheese. Fruit. Nuts. Coffee. Friday. BREAKFAST. Stewed Prunes. Boiled Rice. Ham and Eggs. Baked Potatoes. English Toast. Graham Bread. Ginger Cake. Coffee. LUNCHEON. Spiced Beef. Celery Salad. Spiced Apples. Chicken Croquettes. Fruit Jelly. Light Rolls. Graham Wafers. Canned Pears with Whipped Cream. Tea. Chocolate, DINNER. Boullion. Meat Loaf. Fish Turbot. Baked Potatoes. Pickled Grapes. Scalloped Oysters. Cold Slaw. Celery. Pickles. Cranberries. Apple Custard. Lemon Pie. Cheese. Fruits. Nuts. Raisins. Coffee.5i8 MENUS. Saturday. BREAKFAST. DINNER. Stewed Apricot. Cracked Wheat. Lamb Chops. Creamed Potatoes. French Toast. Graham Bread. Coffee. LUNCHEON. Cold Roast Beef, Warmed. Scalloped Potatoes. Sweet Cucumber Pickles. Creamed Eggs. Currant Jelly. French Rolls. Bread. Tea. Cocoa. Beef Heart Soup. Stewed Chicken. Baked White Fish. Scalloped Potatoes. Lima Beans Pickled Peaches. Cabbage Salad. Custard Pie. Virginia Pudding. Fruit. Coffee. Sunday. BREAKFAST. Sliced Pine-apple. Steamed Oatmeal. Plain Boiled Mackerel. Boiled Potatoes. Drawn Butter Gravy. Buttered Toast. Rolls. Coffee. DINNER. Bouillon Soup. Roast Beef, Browned Gravy. Mashed Potatoes. Beets. Baked Sweet Potatoes. Cabbage Salad. DINNER, CONCLUDED. Oyster Pies. Plum Pudding. Clear Sauce. Fruit. Cheese. Coffee. SUPPER. Cold Roast Beef. Chicken Croquettes. Pickled Peaches. Potato Salad. Canned Egg Plums. Chocolate Cake. Tea. APRIL. Monday. BREAKFAST. Sliced Oranges. Oatmeal with Cream. Beefsteak with Onions. Saratoga Chips. Light Rolls. Graham Bread. Coffee. LUNCHEON. Spiced Beef. Potato Salad. Stuffed Eggs. Cold Slaw. French Rusk. Bread. Lemon Puffs. Tea, Cocoa. DINNER. Bean Soup. Baked Sturgeon. Roast Beef. Browned Potatoes. Green Peas. Beets. Maccaroni and Cheese. Lemon Pie. Fruit. Nuts. Raisins. Coffee.MENUS. 519 Tuesday. BREAKFAST. Baked Apples. Hominy. Meat Balls. Fried Potatoes. Waffles with Maple Syrup. Graham Bread. Crackers. Coffee. LUNCHEON. Veal Loaf. Celery Salad. Pickled Cauliflower. Lemon Jelly. Beaten Biscuit. LUNCHEON, CONCLUDED. Graham Wafers. Apple Custard. Chocolate. DINNER. Friar’s Duck Soup. Baked Salmon. Boiled Leg of Mutton. Mashed Potatoes. String Beans. Beets. Cucumber Pickles. Cream Pie. Cheese. Apple Cobbler. Coffee. Wednesday. BREAKFAST. Bananas. Hulled Wheat. Meat Souffle. Potato Chips. Graham Griddle Cakes. Coffee. LUNCHEON. Scalloped Beef. Chicken Salad. Pickled Cherries. Cheese Biscuit. Wheat Bread. LUNCHEON, CONCLUDED. Raspberry Tarts with Cream. Tea. Cocoa. DINNER. Rice Soup. Baked Cod. Roast Veal. Creamed Potatoes. Baked Sweet Potatoes. Lima Beans. Cold Slaw. Apple Custard Pie. Edam Cheese. Fruit. Nuts. Coffee. Thursday. REAKFAST. Oranges. Pearl Barley with Cream. Beef Omelet. Baked Potatoes. Corn Meal Griddle Cakes Wheat Bread. Coffee. LUNCHEON. Cold Beef Heart. Potato Salad. Stuffed Green Peppers. Currant Jelly. Light Rolls. Wafers. LUNCHEON, CONCLUDED. Graham Bread. Tea. Cocoa. DINNER. Maccaroni Soup. Baked White Fish. Veal Cutlets Breaded. Scalloped Potatoes. Lima Beans. Fried Tomatoes. Currant Jelly. Pickled Beans. Raspberry Pie. Cheese. Pine-apple Ice. Coffee.520 MENUS. Friday. BREAKFAST. Stewed Peaches. Crushed Wheat. Ham and Eggs. Creamed Potatoes. Light Rolls. Crackers. Graham Bread. Coffee. LUNCHEON. Cold Braised Tongue. Celery Salad. Currant Jelly. Sweet Tomato Pickles. English Toast. LUNCHEON, CONCLUDED. Graham Bread. Tea. Cocoa. DINNER. Noodle Soup Soles with Cream Sauce. Meat Souffle. Baked Potatoes. Maccaroni and Cheese. Asparagus. Beets. Apple Pudding. Vanilla Ice Cream. White Sponge Cake. Coffee. Saturday. BREAKFAST. Oranges. Hulled Wheat. Broiled Beefsteak. Baked Potatoes. Graham Puffs. Wheat Bread. Coffee. LUNCHEON. Cold Leg of Lamb. Cabbage Salad. Deviled Eggs. French Rusks. Coffee Blanc Mange. Tea. Cocoa. DINNER. Celery Soup. Baked Trout. Meat Pie. Boiled Potatoes. Baked Sweet Potatoes. Stewed Tomatoes. Lemon Jelly. Cream Pie. Cheese, x^emon Ice. Lady Fingers Coffee. Sunday. BREAKFAST. Stewed Prunes. Cracked Wheat with Cream. Smothered Beef. Baked Potatoes. Indian Griddle Cakes. Wheat Bread. Coffee. DINNER. Vegetable Soup. Baked Blue Fish. Roast Duck. Mashed Potatoes. Baked Sweet Potatoes DINNER, CONCLUDED. Boiled Onions. Celery Currant Jelly. Velvet Cream. Fruit. Bonbons. Nuts Coffee. SUPPER. Cold Roast Mutton. Potato Salad. Sweet Tomato Pickles. Southern Beaten Biscuit. Canned Pears. Delicate Cake. Tea.MENUS. 5« MAY. Monday. BREAKFAST. Canned Raspberries. Crushed Wheat. Beef Sausage. Scalloped Potatoes. Rice Griddle Cakes. Wheat Bread. Coffee. LUNCHEON, CONCLUDED. Pound Cake. Cocoa. Tea. DINNER. Vegetable Soup Fried Eels. Spiced Round of Beef. Baked Potatoes. LUNCHEON. Stewed Tomatoes. Canned Corn. Jellied Tongue. Sardine Salad. Pickled Beans. Light Rolls. Graham Bread. Almond Custard. Sweet Cucumber Pickles. Grape Jelly. Sweet Pudding, Lemon Sauce. Nuts. Salted Almonds. Figs. Coffee. T uesday. BREAKFAST. Sliced Oranges. Steamed Oatmeal. Calves Liver with Bacon. Potato Balls. Beaten Biscuit. Entire Wheat Bread. Coffee. LUNCHEON. Scalloped Beef. Potato Salad. Fruit Jelly. Chow Chow. Buns. English Toast. Cold Rice Pudding. LUNCHEON, CONCLUDED Graham Wafers. Tea. Cocoa. DINNER. Tomato Soup. Boiled Trout. Loin of Veal. Scalloped Potatoes. Green Peas. Cranberry Jelly. Pickled Onions. Apricot Pie. Cheese. Pine-apple Ice. Fruit. Nuts. Coffee. Wednesday. BREAKFAST. Baked Peaches. Veal Cutlets Breaded. Potato Balls. Indian Griddle Cakes Wheat Bread. Coffee. LUNCHEON. Chicken Croquettes. Cabbage Salad. Stuffed Eggs. Sweet Tomato Pickles. Sally Lunn. Wheat Bread. LUNCHEON, CONCLUDED. Cold Tapioca Cream. Macaroons. Tea. Cocoa. DINNER. Chicken Broth. Fried Trout. Roast Pork. Browned Potatoes. Cabbage Salad. Lemon Jelly. Beets. Celery. Pickles. Woodford Pudding. Vanilla Ice Cream. Golden Layer Cake. Coffee.522 MENUS. Thursday. BREAKFAST. LUNCHEON, CONCLUDED. Stewed Apples. Chocolate Layer Cake. Oatmeal with Cream. Tea. Chocolate. Veal Chops. Baked Potatoes. DINNER. Scaled Corn Meal Cakes. Mutton Broth. Wheat Bread. Broiled Shad a la Shipman. Coffee. Roasted Beef-Heart. LUNCHEON. Mashed Potatoes. Cold Fillet of Veal. Lima Beans. Green Peas. Potato Salad. Pine-apple Jelly. Lexington Pickles. Sweet Tomato Pickles. Cinnamon Rolls. Cocoanut Pie. Cheese. Graham Bread. Cream Pudding. Orange Float. Coffee. Friday. BREAKFAST. LUNCHEON, CONCLUDED. Stewed French Prunes. Golden Layer Cake. Samp. Tea. Cocoa. Minced Mutton. Boiled Potatoes. DINNER. Waffles with Maple Syrup. Veal Broth. Graham Bread. Crackers. Boiled Pike. Coffee. Chicken Curry. LUNCHEON. Baked Potatoes. Beef Loaf. Stewed Tomatoes. Beets. Celery Salad. Lemon Jelly. Pickled Beans Deviled Eggs Golden Pie. Cheese. Currant Jelly. Pine-apple Ice. Light Rolls. White Sponge Cake. Apple Custard. Coffee. Saturday. BREAKFAST. LUNCHEON, CONCLUDED. Bananas. Swiss Cheese. Crushed Wheat with Cream. Tea. Cocoa. Veal Mince. DINNER. Scalloped Potatoes. Ox-Tail Soup. Graham Puffs. Baked White Fish. Wheat Bread. Veal Stew. Coffee. Creamed Potatoes. LUNCHEON. Corn Oysters. Cold Leg of Mutton. Fried Tomatoes. Quince Jelly. Eggs Brouille. Sweet Cabbage Pickles. Sweet Tomato Pickles. Date Pie. Cheese. English Toast Bread. Snow Pudding. Lemon Cream Pie. Coffee.MENUS. 523 Sunday. BREAKFAST. Sliced Oranges. Samp. Broiled Beefsteak. Baked Potatoes. Light Rolls. Graham Bread. Coffee. DINNER. Beef Heart Soup. Fresh Salmon with Caper Sauce. Mashed Potatoes. Beets. Fried Tomatoes. Mango Pickles. DINNER, CONCLUDED. Fruit Jelly. Bisque Ice Cream. Angels’ Food. Fruit. Nuts. Raisins. SUPPER. Cold Veal Loaf. Sliced Tomatoes. Fruit Salad. Toasted English Muffins. Graham Wafers. Canned Pears. Minnehaha Cake. Tea. JUNE. Monday. BREAKFAST. Sliced Pine-apple. Boiled Rice. Veal Cutlets. Saratoga Chips. Waffles with Maple Syrup. Graham Bread. Coffee. LUNCHEON. Baked Beef Heart. Cabbage Salad. Pickled Cherries. Light Rolls. Graham Bread. Snow Pudding. LUNCHEON, CONCLUDED. Lemon Wafers. Cheese. Tea. Chocolate. DINNER. Turtle Soup. Baked Halibut. Veal Pie. Scalloped Potatoes. Baked Squash. Beets. Steamed Onions with Drawn Butter. Lemon Jelly. Pickled Beans. Chocolate Pie. Cheese. Lemon Ice. Kisses. Coffee. T uesday. BREAKFAST. DINNER. Strawberries with Cream. Lamb Sweet-Breads. Potato Balls. Puffs. Wheat Bread. Crackers. Coffee. LUNCHEON. Cold Roast Beef. Lobster Salad. Pickled Beans. Grape Jelly. Wheat Bread. Crackers. Charlotte Russe. Tea. Cocoa. Beef Soup. Baked Salmon. Roast Leg of Mutton. Mashed Potatoes. Baked Sweet Potatoes. Cabbage Salad. Beets. Lima Beans. Guara Jelly. Pickles. Mock Mince Pie. Cheese. Feather Pudding. Nuts. Fruit. Raisins. Coffee.524 MENUS. Wednesday. BREAKFAST. Stewed Peaches with Cream. Beefsteak with Tomatoes. Light Rolls. Graham Bread. Omelet. Coffee. LUNCHEON. Spiced Beef. Potato Salad. Onion Pickle. Lemon Jelly. Light Rolls. Graham Bread. Cocoanut Pie. Edam Cheese. Tea. Chocolate. DINNER. White Stock Soup. Baked Black Bass. Roast Beef. Browned Potatoes. Canned Corn. Boiled Onions. Cold Slaw. Fruit Jelly. Apple Cobbler. Strawberry Ice Cream. Lemon Wafers. Coffee. Thursday. BREAKFAST. Baked Apples. Hominy. Veal Cutlets. Potato Balls. Corn Meal Muffins. Wheat Bread. Coffee. LUNCHEON. Cold Corn Beef. Potato Chips. Spiced Grapes. Fruit Jelly. Beaten Biscuit. Bread. LUNCHEON, CONCLUDED. Raspberry Custard. Sunshine Cake. Tea. Cocoa. DINNER. Bouillon. Baked Blue Fish. Stewed Chicken. Creamed Potatoes. Lima Beans. French Peas.* Lemon Jelly. Celery. Sweet Tomato Pickles. Pumpkin Pie. Edam Cheese. Pine-apple Ice. Coffee. Friday. BREAKFAST. Strawberries with Cream. Steamed Oatmeal. Lamb Sweet-Breads. Steamed Potatoes. Breakfast Muffins, Graham Bread. Coffee. LUNCHEON. Veal Loaf. Celery Salad. Tomato Cups. Graham Fruit Bread. Wheat Bread. LUNCHEON, CONCLUDED. Pine-apple Sherbet. Corn Starch Cake. Tea. Cocoa. DINNER. Tomato Soup. Boiled Cod. Roast Fore-Quarter of Lamb. Browned Potatoes. Beets Mashed Turnips. Stuffed Green Peppers. Lemon Jelly. Currant Meringue Pie. Cheese. Apple Pudding. Coffee.MENUS. 525 Saturday. BREAKFAST. Baked Apples. Graham Mush with Maple Syrup. Broiled Beefsteak. Potato Balls. Corn Meal Gems. Wheat Bread. Coffee. LUNCHEON. Head Cheese. Cabbage Slaw. Minced Ham. Currant Jelly. Lemon Biscuit. Tea. Cocoa DINNER. White Stock Soup. Scalloped Beef. Baked Black Bass. Mashed Potatoes. Pickled Currants. Baked Squash. Boiled Beets. Steamed Apple Pudding. Lemon Pie. Cheese. Coffee. Sunday. BREAKFAST. DINNER, CONCLUDED. Canned Pears. Celery. Sweet Pickles. Oat Flakes. Fruit Pudding. Lemon Sauce. Beef Sausage. Baked Potatoes.Ice Cream. White Sponge Cake. Corn Meal Griddle Cakes. Wheat Bread. Crackers. Coffee. DINNER. Oyster Soup. Beef Pie. Chicken Salad. Boiled Trout. Creamed Potatoes. Stewed Tomatoes. Cabbage Slaw. Coffee. SUPPER. Cold Tongue. Potato Salad. Pickled Apples. Lemon Jelly. Stewed Apricots. Cocoanut Cake. Macaroons. Tea. Fourth of July. BREAKFAST. Blackberries and Cream. Wheaten Grits. Beefsteak with Tomatoes. Potato Balls. Rice Griddle Cakes. Wheat Bread. Coffee. DINNER. Mushroom Soup. Fricassee Chicken. Lobster Salad. Currant Jelly. Sweet Tomato Pickles. Potatoes Creamed. DINNER, CONCLUDED. Green Corn. Green Peas. Cream Pie. Cheese. Vanilla Ice Cream. Coffee. SUPPER. Cold Ham. Celery Salad. Apple Marmalade. Fruit Jelly. Light Rolls. Royal Cake. Red Raspberries. Tea.526 MENUS. T uesday. BREAKFAST. Red Raspberries. Hominy. Boiled Salt Mackerel. Plain Boiled Potatoes. Drawn Butter Gravy. Graham Bread. French Rolls. Coffee. LUNCHEON. Cold Veal Loaf. Potato Salad. Currant Jelly. Olives. LUNCHEON, CONCLUDED. Tomato Pickles. Light Rolls. Tea. DINNER. Tomato Soup. Fish Croquettes. Roast Beef. Browned Potatoes. Lima Beans. Beets. Cold Slaw. Grape Jelly. Lemon Pie. Cheese. Pop-Corn Pudding. Coffee Wednesday. BREAKFAST. Canned Pears. Hulled Wheat with Cream. Beefsteak with Mushrooms. Fried Potatoes. Batter Bread. Graham Wafers. Soft Gingerbread. Coffee. LUNCHEON. Veal Loaf. Saratoga Chips. Celery Salad. Light Rolls. LUNCHEON, CONCLUDED. Snow Pudding. French Jumbles. Cocoa. DINNER. Bouillon. Fricassee Chicken. Potatoes Creamed. Sweet Peas. Early Squash. Lettuce with Dressing. Bisque Ice Cream. White Sponge Cake. Coffee. Thursday. BREAKFAST. Strawberries. Oat Meal with Cream. Lamb Chops Breaded. Fried Potatoes. Puffs. Wheat Bread. Coffee. LUNCHEON. Cold Roast Beef. Lobster Salad. Saratoga Chips. Beaten Biscuit. Calf’s Foot Jelly. LUNCHEON, CONCLUDED. Lemon Cream Pie. Chocolate. DINNER. Vegetable Soup. Fish Turbot. Roast Veal. Creamed Potatoes. Asparagus. Green Corn. Mango Pickles. Steamed Suet Pudding. Lemon Ice. Vanilla Wafers. Coffee.MENUS. 52 7 Friday. BREAKFAST. Bla^ck Raspberries. Broiled Tenderloin Steak Baked Potatoes. Rice Croquettes. Wheat Bread. Coffee. LUNCHEON. Pressed Veal. Rice Croquettes. Cabbage Salad. French Rolls. Fruit Jelly. Strawberry Shortcake. Tea. Cocoa. DINNER. Bouillon. Baked White Fish. Chicken Pie. Mashed Potatoes. Stewed Tomatoes. String Beans. Connecticut Apple Pie. Raspberry Custard. Nuts. Raisins Coffee. Saturday. BREAKFAST. Red Raspberries Graham Mush. Beef Stew with Potatoes. Light Rolls. Graham Bread. Coffee. LUNCHEON. Chicken Croquettes. Cabbage Salad. Pickled Wax Beans. New England Rolls. LUNCHEON, CONCLUDED. Raspberry Jam. Coffee Cake. Cocoa. DINNER. French Tomato Soup. Baked Blue Fish. Fried Chicken. Mashed Potatoes. Green Peas. Beets. Quince Jelly. Chocolate Blanc Mange. White Sponge Cake Coffee. Sunday. BREAKFAST. Red Currants. Boiled Rice. Veal Cutlets Breaded. Waffles with Maple Syrup. Wheat Bread. Coffee. DINNER. Noodle Soup. Baked Haddock. Roast Leg of Lamb, with Caper Sauce. Browned Potatoes. Cabbage Salad. Guara Jelly. DINNER, CONCLUDED. Lima Beans. Canned Corn. Bavarian Cream. Fruit Nuts. Raisins. Coffee. SUPPER. Cold Tongue. Potato Chips. Celery Salad. Gooseberry Jam. Graham Wafers. Light Rolls. Strawberries and Cream. Sponge Cake. Tea.528 MENUS. AUGUST. Monday. BREAKFAST, Peaches with Cream. Wheaten Grit. Scalloped Beef. Potato Chips. Rye Griddle Cakes. Wheat Bread. Coffee. LUNCHEON. Cold Roast Beef. Potato Salad. Light Rolls. Celery. Olives. Fruit Jelly. LUNCHEON, CONCLUDED. Fresh Blackberries. Chocolate Cake. Tea. DINNER. Mock Turtle Soup. Fresh Cod, Baked. Roast Beef with Browned Potatoes. Green Corn, Cabbage Slaw. Lemon Jelly. Orange Souffle. Golden Layer Cake. Iced Coffee. T uesday. BREAKFAST. Fresh Pears. Boiled Rice. Lamb Chops. Scalloped Potatoes. Boston Brown Bread. Wheat Bread. Coffee. LUNCHEON. Baked Beef Heart. Salmon Salad. French Rolls. Peach Shortcake. LUNCHEON, CONCLUDED. Pears with Whipped Cream. Tea. Cocoa. DINNER. Cream Celery Soup. Baked Black Bass. Roast Chicken. Scalloped Potatoes. Green Corn. Mashed Turnips. Fruit Jelly. Pickled Beans. Nut Custard. Coffee. Wednesday. BREAKFAST. Green Gages. Oatmeal with Cream. Beefsteak with Tomatoes. Potato Balls. Light Rolls. Wafers. Coffee. LUNCHEON. Dried Beef with Cream Saratoga Chips. Graham Rolls. Chow Chow. Blackberry Jam, LUNCHEON, CONCLUDED. Lemon Layer Cake. Cocoa. DINNER. Ox-Tail Soup. Boiled Salmon with Capers. Roast Beef. Baked Potatoes, Pared. Stewed Tomatoes. Celery Salad. Currant Jelly. Cream Pie. Cheese. Bisque Glace. Coffee.MENUS. 52g Thursday. BREAKFAST. Whole Peaches. Cracked Wheat with Cream. Lamb Sweet Breads. Scalloped Potatoes. Graham Griddle Cakes. Wheat Bread. Coffee. LUNCHEON. Cold Boiled Ham. Chicken Salad. Tremont House Rolls. Pine-apple Jelly. LUNCHEON,CONCLUDED. Lemon Pie. Cheese. Caramel Cake. Cocoa. DINNER. Mutton Broth. Salmon Cutlets. Fricassee Chicken. Creamed Potatoes. Baked Sweet Potatoes. String Beans. Cauliflower. Apple Jelly. Pickles. Lemon Pie. Cheese. Fruit. Nuts. Coffee. Friday. BREAKFAST. Fresh Huckleberries. Graham Mush with Cream. Broiled Beefsteak. Fried Potatoes. Waffles. Graham Bread. Coffee. LUNCHEON. Chicken Croquettes. Lobster Salad. Pocket Rolls. Cold Slaw. Olives. LUNCHEON, CONCLUDED. Strawberry Pie. Fig Cake. Tea. Cocoa. DINNER. Chicken Broth. Fish a la Cream. Roast Loin of Veal. Mashed Potatoes. Green Corn. Asparagus. Lettuce with Egg Dressing. Huckleberry Pie. Lemon Ice. Coffee. Saturday. BREAKFAST. Blackberries. Boiled Rice. Liver with Bacon. Stewed Potatoes. Wheat Bread. Soft Ginger Cake. Coffee. LUNCHEON. Cold Roast Mutton Tomato Cups. Cinnamon Bread. LUNCHEON, CONCLUDED. Apple Pie. Cheese. Cocoa. Tea. DINNER. Bouillon. Baked White Fish. Roast Chicken. Saratoga Chips. Maccaroni and Cheese. Beets. Celery. Grape Jelly. Strawberry Ice Cream. Lady Fingers. Coffee.530 MENUS. Sunday. BREAKFAST. Peaches with Cream. Samp. Beef Kidney. Browned Potatoes. Graham Puffs. Wheat Bread. Coffee. DINNER. Mushroom Soup. Boiled Pike. Roast Duck. Browned Potatoes. Currant Jelly. Celery. DINNER, CONCLUDED. Cabbage Salad. Olives. Steamed Onions. Peas. Raspberry Pie. Cheese. Pine-apple Ice. Coffee. SUPPER. Veal Loaf. Potato Chips. English Muffins. Cabbage Salad. Raspberry Jam. Fig Cake SEPTEMBER. Monday. BREAKFAST. Nutmeg Melons. Oat Meal with Cream. Beefsteak with Tomatoes. Potato Balls. Old Virginia Corn Batter Bread. Wheat Bread. Coffee. LUNCHEON. Meat Souffle. Scalloped Potatoes. London Muffins. Pickled Wax Beans. LUNCHEON, CONCLUDED. Snow Pudding. Fig Cake. Cocoa. DINNER. Mutton Broth. Baked Fresh Halibut. Roast Pork. Mashed Potatoes. Lima Beans. Sliced Tomatoes. Pumpkin Pie. Cheese. Coffee. T uesday. BREAKFAST. Sliced Tomatoes. Wheat Germ. Beefsteak Stew. Baked Potatoes. Waffles with Maple Syrup. Entire Wheat Bread. Coffee. LUNCHEON. Cold Tongue. Salmon Salad. London Crumpets. Potato Chips. LUNCHEON, CONCLUDED. Peach Butter. White Layer Cake. DINNER. Maccaroni Soup. Boiled Fresh Mackerel. Roast Duck. Stewed Potatoes. Celery Salad. Lemon Jelly. Beets. Cauliflower. Apple Meringue Pie. Fruit. Nuts. Coffee,MRS. GOV. JOHN M. STONE, Lady Manager World’s Fair, Jackson, Mississippi. MRS. IDA L. TURNER, Lady Manager World’s Fair, Fort Worth, Texas,775* MRS. ELIZA J. P. HOWES, I^ady Manager World’s Fair, Battle Creek, Michigan. MRS. THOMAS J. BUTLER, Lady Manager World’s Fair, Preseot, Arizona.HENUS. 533 Wednesday. BREAKFAST. Whole Pears. Corn Meal Mush. Beefsteak with Mushrooms. Baked Corn Bread. Wheat Bread. French Jumbles. Coffee. LUNCHEON. Pickled Pigs Feet. Stewed Tomatoes. Light Rolls. Canned Quinces. LUNCHEON,CONCLUDED. Hot Water Sponge Cake. Chocolate. DINNER. Vegetable Soup. Veal Cutlets Breaded. Mashed Potatoes. Stewed Tomatoes. Lima Beans. Lemon Pie. Cheese. Olives. Bon Bons. Coffee. Thursday. BREAKFAST. Musk Melon. Graham Mush. Breakfast Bacon. Omelet. Stewed Potatoes. Light Rolls. Coffee. LUNCHEON. Cold Corned Beef Cabbage Salad. Muffin Bread. Red Raspberries. Dolly Varden Cake DINNER. Tomato Soup. Baked White Fish. Chicken Pot-Pie. Stewed Potatoes. Beets. Cauliflower. Baked Sweet Potatoes. Fruit Jelly. Cocoanut Pie. Cheese. Bisque Ice Cream. Coffee. Friday. BREAKFAST. Fresh Apricots. Oatmeal and Cream. Mutton Chops. Potato Balls. Rice Griddle Cakes. Wheat Bread. Coffee. LUNCHEON. Cold Lamb. Maccaroni with Cheese. Cream Muffins. LUNCHEON, CONCLUDED. Canned Pine-apple. Jelly Roll. Chocolate. DINNER. White Stock Soup. Fried Trout. Roast Beef. Browned Potatoes. Celery Salad. Grape Jelly. Green Corn. Cabbage Slaw. Steamed Apple Pudding. Nuts. Fruit. Raisins. Coffee.534 MENUS. Saturday. BREAKFAST. Nutmeg Melons. Cracked Wheat. Beefsteak with Onions. LUNCHEON, CONCLUDED. Strawberries and Cream. Chocolate Cake. Cocoa. Fried Potatoes. Light Corn Bread. Wheat Bread. Coffee. LUNCHEON. Veal Croquettes. Celery Salad. Buns. Fruit Jelly. BREAKFAST. DINNER. Bouillon'. Baked Blue Fish. Veal Pot-Pie. Mashed Potatoes. Sliced Cucumbers. Egg Plant. String Beans. Apple Cobbler. Strawberry Ice. Coffee. Sunday. DINNER, CONCLUDED. Whole Peaches. Graham Wheat. Beef Stew. Browned Potatoes. Boston Brown Bread. Wheat Bread. Coffee. DINNER. Mushroom Soup. Quail on Toast. Creamed Potatoes. Tomato Cups. Currant Jelly. Oyster Patties. Green Peas. Celery. Suet Pudding. Lemon Sauce. Pine-apple Ice. Coffee. SUPPER. Cold Boiled Ham. Baked Beans, Cold. Boston Brown Bread. Quince Preserves. Chocolate Cake. Tea. OCTOBER. Monday. BREAKFAST. Musk Melons. Steamed Oatmeal. Beef Stew. Baked Potatoes. Corn Bread. Wheat Bread. Ginger Cake. Coffee. LUNCHEON. Cold Veal Loaf. Lobster Salad. Lemon Jelly. LUNCHEON, CONCLUDED. Cold Rice Pudding. Pears. Tea. Cocoa. DINNER. Ox-tail Soup. Baked Halibut. Roast Venison. Mashed Potatoes. Boiled Onions. Cucumbers Tomatoes Stewed. Lemon Jelly. Olives. CoffeeMENUS. 535 T uesday. BREAKFAST. Stewed Apples. Graham Mush. Broiled Beefsteak. Escalloped Potatoes. French Rolls. Wheat Bread. Doughnuts. Coffee. LUNCHEON. Cold Roast Beef. Potato Salad. Baked Pears. LUNCHEON, CONCLUDED. Cold Cocoanut Pie. Cheese. Puffs. Tea. Cocoa. DINNER. Oyster Soup. Boiled Blue Fish. Mashed Potatoes. Canned Corn. Baked Squash Lettuce, Cream Dressing. Plum Jelly. Olives. Apple Custard Pie. Cheese. Coffee. Wednesday. BREAKFAST. Whole Peaches. Corn Meal Mush. Lamb Chops. Fried Potatoes. Waffles with Maple Syrup. Wheat Bread. Coffee. LUNCHEON. Chicken Croquette. Potato Salad. Fruit Tomato Light Rolls. LUNCHEON, CONCLUDED. Cold Rice Pudding. Baked Peaches. Tea. Cocoa. DINNER. Tomato Soup. Roast Beef. Browned Potatoes. Lima Beans. Celery. Guara. Jelly. Olives. Apple Custard. Pound Cake. Coffee. Thursday. BREAKFAST. California Plums. Boiled Rice. Broiled Ham. Corn Fritters. Fried Potatoes. Wheat Bread. Wafers. Coffee. LUNCHEON. Oyster Patties. Celery Salad. Fruit Jelly. LUNCHEON, CONCLUDED. Pickled Wax Beans. Light Rolls. Tea. DINNER. Bouillon. Boiled Black Bass. Roast Veal. Mashed Potatoes. Stewed Tomatoes. Beets. Mashed Turnips. Celery. Mince Pie. Edam Cheese. Coffee.536 MENUS. Friday. BREAKFAST. Baked Apples. Samp. Beef Sausage. Creamed Potatoes. Puffs. Wheat Bread. Wafers. Coffee. LUNCHEON. Cold Corn Beef. Chicken Salad. Lemon Jelly. Cabbage with Cream. LUNCHEON, CONCLUDED. Puffs. Cinnamon Rolls. Tea. DINNER. White Stock Soup. Boiled Halibut. Roast Mutton. Potatoes Creamed. Baked Hubbard Squash. Stewed Tomatoes. Beets. Grape Jelly. Olives. Suet Pudding. Salted Almonds. Coffee. Saturday. BREAKFAST. Grapes. Boiled Rice. Broiled Beefsteak. Potato Chips. French Rolls. Graham Bread. Doughnuts. Coffee. LUNCHEON. Cold Roast Mutton. Fried Oysters. Celery. LUNCHEON, CONCLUDED. Lettuce Salad. Currant Jelly. Light Rolls. Tea. DINNER. Beef Heart Soup. Baked White Fish. Roast Beef. Mashed Potatoes. Fried Sweet Potatoes. Tomato Cups. Celery. Lemon Jelly. Pumpkin Pie. Cheese. Coffee. Sunday. BREAKFAST. Peaches and Cream. Steamed Oatmeal. Baked Pork and Beans. Potato Balls. Waffles with Maple Syrup. Boston Brown Bread. Wheat Bread. Coffee. DINNER. Ox-Tail Soup. Broiled Fresh Cod. Roast Duck. Browned Gravy. Mashed Potatoes. Fried Sweet Potatoes. * DINNER, CONCLUDED. Cranberry Jelly. Celery. Stewed Tomatoes. Steamed Onions. Cocoanut Pie. Cheese. Lemon Ice. White Loaf Cake. SUPPER. Cold Boiled Ham. Chicken Salad. Lemonjelly. French Rolls. Nut Cake. Baked Pears. Tea.MENUS. 537 NOVEMBER. BREAKFAST. Peaches with Cream. Cracked Wheat and Cream. Lamb Chops. Escalloped Potatoes. French Rolls. Rye Bread. Coffee Cake. Coffee DINNER. Oyster Soup. Roast Turkey Stuffed with Chestnuts. Browned Potatoes. Cabbage Slaw. Celery. Stewed Tomatoes. Steamed Onions. Thanksgiving Day. DINNER, CONCLUDED. Mixed Sweet Pickles. Celery Salad. Olives. Mince Pie. Cheese. Suet Pudding Salted Almonds. Lemon Ice. Coffee. SUPPER. Cold Veal. Potato Salad. Fruit Jelly. Light Rolls. Baked Pears. Pound Cake. Tea. T uesday. BREAKFAST. Grapes. Samp. Beefsteak with Onions. Potato Balls. Graham Wafers. Wheat Bread. Gingerbread. Coffee. LUNCHEON. Cold Roast Veal. Potato Salad. Currant Jelly. Deviled Eggs. LUNCHEON, CONCLUDED. Canned Peaches. White Loaf Cake Tea. DINNER. Vermicelli Soup. Fried Trout. Roast Mutton, Caper Sauce. Mashed Potatoes. Canned Beans. Beets. Cabbage Salad. Celery. Lemon Pie. Cheese. Coffee. Wednesday. BREAKFAST. Whole Pears. Graham Mush. Corn Beef Hash. Baked Potatoes. Light Rolls. Wheat Bread. Ginger Cakes. Coffee. LUNCHEON. Cold Baked Veal. Saratoga Chips. Cabbage Salad. Olives, LUNCHEON, CONCLUDED. Apple Dumplings. Celery. Tea. Cocoa. DINNER. Clam Chowder. Baked Sturgeon. Potted Beef. Browned Potatoes. Canned Peas. Beets. Fried Sweet Potatoes. Cabbage Slaw. Olives. Apple Pie. Cheese. Coffee.53§ MENÜS. Thursday. BREAKFAST. Stewed Apricots. Steamed Graham Mush. Lamb Chops. Fried Potatoes. Waffles with Maple Syrup. Doughnuts. Coffee. LUNCHEON. Chicken Salad. Creamed Eggs. . Chow Chow. Currant Jelly. LUNCHEON, CONCLUDED. Light Rolls. Tea. Chocolate. DINNER. Oyster Soup. Broiled Salmon, Caper Sauc Mashed Potatoes. Baked Squash. Beets. Canned Lima Beans. Lemon Jelly. Oliver Sweet Pickles. Baked Apple Dumplings. Cream Dressing. Coffee. Friday. BREAKFAST. Baked Apples with Cream. Boiled Hominy. Veal Stew with Potatoes. Corn Meal Griddle Cakes Wheat Bread Coffee. LUNCHEON. Oyster Patties. Creamed Potatoes. Fruit Jelly. Celery. Light Biscuit. Baked Peaches. LUNCHEON, CONCLUDED. deral Cake. Tea. DINNER. Mushroom Soup. Clam Chowder. Beef Tenderloin Smothered with Tomatoes. Creamed Potatoes. Baked Squash. Mashed Turnips. Fruit Jelly. Pickled Wax Beans. Celery. Olives. Apple Pie. Cheese. Lemon Ice. Coffee. Saturday. REAKFAST. Stewed Apples. Stewed Graham Mush. Beefsteak with Tomatoes. Creamed Potatoes. Light Rolls. Rye Bread. Coffee. LUNCHEON. Pressed Chicken. Lettuce with Egg Dressing. Sweet Cucumber Pickles. Light Rolls. LUNCHEON, CONCLUDED Canned Apricots. Caramel Cake. Tea. Cocoa. DINNER. Maccaroni Soup. Baked Trout. Roast Veal. Browned Potatoes. Cabbage Salad. Guara Jelly. Canned Peas. Corn. Celery. Lemon Jelly. Baked Rice Pudding. Coffee.MENUS. 539 Sunday. BREAKFAST. Peaches with Cream. Hominy with Cream. Boiled Salt Mackerel. Boiled Potatoes. Drawn Butter Gravy. Puffs. Light Bread. Coffee. DINNER. Mock Turtle Soup. Baked Blue Fish. Roast Duck Stuffed with Oysters. Mashed Potatoes. Lima Beans. Stewed Tomatoes. Canned Peas. DINNER, CONCLUDED. Celery. Olives. Salted Almonds. Mince Pie. Cheese. Vanilla Ice Cream. Coffee. SUPPER. Cold Leg of Mutton. Potato Salad. Eggs Upon Toast. Light Soda Biscuit. Hominy. French Loaf Cake. Tea. DECEMBER. Christmas. BREAKFAST. Baked Peaches with Cream. Hulled Corn. Fried Chicken. Scalloped Potatoes. Omelet. Waffles with Maple Syrup. Wheat Bread. Snow Flake Crackers. Coffee. DINNER. Oyster Soup. Boiled Fresh Mackerel. Roast Turkey. Cranberry Sauce. Scalloped Potatoes. Boiled Onions. Canned Peas. DINNER, CONCLUDED. Celery. Fruit Jelly. Chicken Salad. Lettuce with Dressing. Olives. Salted Almonds. Mince Pie. Cheese. Bisque Ice Cream. Fruit Cake. Coffee. SUPPER. Cold Ham. Spiced Currants. Oyster Patties. Fruit Jelly. Light Rolls. Tea. T uesday. BREAKFAST. Baked Apples. Broiled Beefsteak. Baked Potatoes. Wheat Cakes with Maple Syrup. Light Rolls. Wafers. Coffee. LUNCHEON. Cold Roast Pork. Baked Beans. Cabbage Salad. Puffs. White Layer Cake. LUNCHEON, CONCLUDED. Stewed Peaches. Tea. Cocoa. DINNER. White Stock Soup. Broiled Fresh Cod. Roast Mutton, Caper Sauce. Browned Potatoes. Beets. Lima Beans. Cabbage Slaw. Olives. 1 Suet Pudding. Salted Almonds. Coffee.540 MENUS. Wednesday. BREAKFAST. Stewed Apricots. Graham Mush with Cream. Broiled Fresh Cod. Potatoes Creamed. Muffins. Rye Bread. Ginger Cookies. Coffee. LUNCHEON. Cold Lamb. Potato Salad. Lemon Jelly. Stuffed Eggs. Graham Puffs. LUNCHEON, CONCLUDED. Lady Fingers. Strawberry Ice Cream. Tea. DINNER. Rice Soup. Fried Trout. Roast Chicken. Scalloped Potatoes. Canned Asparagus. Baked Squash. Peach Jelly. Cabbage Slaw. Olives. Pumpkin Pie. Cheese. Coffee. BREAKFAST. Thursday. DINNER. Baked Pears. Steamed Wheat Grits. Broiled Bacon. Omelet. Potatoes Creamed. Buns. Entire Wheat Bread. Crullers. Coffee. LUNCHEON. Cold Baked Beans. Potato Salad. Lettuce with Cream Dressing. Graham Muffins. Stewed Apricots. Tea. Bean Soup. P'ried Brook Trout. Beef Tenderloin Smothered with Mushrooms. Potato Balls. Stewed Egg Plant. Lemon Jelly. Cabbage Dressed with Cream. Canned Succotash. Olives. Peach Pie. Cheese. Salted Almonds. Coffee. Friday. BREAKFAST. Baked Apples. Cracked Wheat with Cream. Beef Souffle. Potato Balls. Light Rolls. Cinnamon Bread Coffee. LUNCHEON. Chicken Patties. Deviled Eggs. Lemon Jelly. Celery. Light Soda Biscuit. Honey. LUNCHEON, CONCLUDED. Coffee Cake. Cheese. Tea. Cocoa. DINNER. Noodle Soup. Bciked Sturgeon. Roast Goose. Mashed Potatoes. Beets. Canned Peas. Steamed Onions. Lettuce with Egg Dressing. Wild Plum Jelly. Celery. Olives. Lemon Pie. Cheese. Pine-apple Ice. Coffee.MENUS. 541 Saturday. BREAKFAST. Stewed Apricots. Oatmeal with Cream. Cornmeal Hash with Onions. Fried Potatoes. Graham Griddle Cakes. Doughnuts. Coffee. LUNCHEON. Corned Beef Hash. Celery Salad. Stuffed Eggs. Light Rolls. LUNCHEON, CONCLUDED. Sweet Tomato Pickles. -Canned Raspberries. Cocoanut Cake. Tea. DINNER. Celery Soup. Fish Croquettes. Beef Pie. Browned Potatoes. Canned Asparagus. Stewed Tomatoes. Cabbage Slaw. Olives. Cottage Pudding. Sunday. BREAKFAST. Baked Apples with Cream Hominy. Fried Chicken. Saratoga Chips. Light Rolls. Wheat Bread. Cinnamon Cake. Coffee. DINNER. Oyster Soup. Baked Trout. Roast Teal Duck Mashed Potatoes. Cauliflower Omelet. DINNER, CONCLUDED. Boiled Onions. Tomato Cups. Cranberry Jelly. Olives. Pumpkin Pie. Cheese. Pine-apple Ice. Salted Almonds. Coffee. SUPPER. Cold Baked Beans. Corn Pone. Lobster Salad. Celery. Olives. Wheat Bread. Tea.542 FRENCH WORDS IN COOKING. French Words in Cooking. Aspic.—Savory jelly for cold dishes. Baba.—A sweet French yeast cake. Bechamel.—Rich white sauce made with stock. Bisque.—White soup made of shell fish. Blanch.—To remove skin by plunging in boiling water. To bring any article to a boil, and then plunge in cold water; to whiten poultry, vegetables, etc. Bouillon.—A clear soup, not so strong as consomme. Braise.—Meat cooked in closely covered stew pan, so as retain flavor of meat and whatever is cooked with it. Cannelon.—Stuffed rolled up meat. Consomme.—Bouillon or clear soup boiled down till very rich. Croquettes.—A mince of various articles made with sauces into shapes and fried. Entree.—A small dish, usually served between courses at dinner. Fondant.—Boiled sugar beaten to a creamy paste. Mayonnaise.—A salad dressing. Meringue.—White of egg and sugar beaten to sauce. Piquante.—Sauce of several flavors, acid predominating. Purse.—Very thick soup, for which the ingredients have been rubbed through a sieve. Quenelles.—Forcemeat with bread, yolks of eggs, highly seasoned, made oval shape with a spoon; then poached and used as a dish by themselves, or to garnish. Ragout.—A rich, brown stew, with mushrooms, vegetables, etc. Rissole.—A mince of fish or meat, rolled in thin pastry and fried. Roux.—A mixture of butter and flour, cooked, for thickening stews and soups. Sauter.—To toss meat, etc., over the fire, in a little fat. Souffle.—Very light, much whipped-up pudding or omelet. Timbale.—A sort of pie in mould.543 folding Table jSJapkins. lyrODERN refinement demands that the dining room, the A “’table and all that is placed upon it shall be made as attractive as possible. From this requirement has arisen the many fanciful forms into which napkins may be folded as described and illustrated in this department. The napkins, to fold effectively, should be fine, of stout quality, nearly new, perfectly square, and previous to folding should be dampened with raw starch, smoothed with a hot iron, and folded while warm. One rule of manipulation applies to all methods of folding —the edges and corners must exactly meet. The Escutcheon. This is the easiest of all the ornamental foldings. Fold the napkin in half lengthwise, then fold again in same manner, being sure to bring the edges and corners even. Then turn over ends as shown in fig i, creasing down the folds flat. Roll up both the ends as illustrated in fig. 2, making the rolls under and not over. Keep the rolls one in each hand, and with a twist of the wrist bring over the roll C to the point F (causing the fold marked with the dotted line), and with a544 FOLDING TABLE NAPKINS. twist of the other wrist bring the roll up to the same point to match it. Then lay it flat on the table, the rolls underneath (see fig. 3), and keeping them down with one hand, raise the other part and shape it as shown in fig. 4, and slip the dinner roll into the hollow at the back. The Crown. 0 A This handsome design requires well starched napkins, the bread is placed inside, underneath the crown, and the base may be ornamented with a slight wreath of flowers— fold the napkin, fig. 2, in half from A to B and crease; open and fold again in half the reverse way from C to D and crease, the creases being made to show the exact center. Bring all the corners to the center and crease as shown in fig. 3. Bring the corners as shown in fig. 3 to the center again and crease, still showing the shape of fig. 3, only smaller in size. Bring the top, A, to the right hand, B, and the left hand, B, to the other, A, and you will have shape as shown in fig. 4, fold down the corners, E, F and G, H, parallel to the line I J, and it will now resemble fig. 5. Put the hand inside it at the broad end, and shape it like a cap, over the hand, folding one end into the other as shown at C, in fig. 5. The napkin should be stiff enough to keep these last folds in place; the corner fold should be turned one corner within the other as an envelope, and pinched, to secure its remaining firm.FOLDING TABLE NArKINS. C45 The Chestnut Pocket. Fold the napkin in half both ways, and open it again. Bring the corners to the center. Turn it over and again bring the corners to the center. Now by turning it back you may slip the chestnuts in the four pockets which you will observe in fig. 1. Fig. 2, the Pocket Napkin, is made in the same way as the Chestnut Pocket, except that the corners are brought to the center'three times instead of twice, it being turned each time. The Shield. This is very similar to the Escutcheon. Fig. 1 is first formed as for the Escutcheon; then roll up the two ends as shown in fig. 2. Care should be taken to make the rolls outwardly, not under as in previous direction. The napkin should now resemble fig. 3. Now set into form and place the bread inside. The face of it should stand upright and resemble fig. 4. The Mitre. The Mitre is somewhat similar to the Crown. It is quite546 FOLDING TABLE NAPKINS. well known, but is always pretty and effective. Fold the corners at both ends as shown in fig. i, being careful that B EigZJU they meet exactly and do not overlap. Ascertain the center by folding it in half at the line A to B. Open this last fold and bring the two points to the center as in fig. 2. Turn the napkin over and fold in half. Now open one of the points and fold in the two corners to make a triangle uniform with the others; turn back the point and the napkin will resemble fig. 3. Turn it over and open the point on that side and it will resemble fig. 4. Tig. 6. Fig. 1. Figs 2, Turn in the corners A and B, by the line marked. Fold back the point D to its former position and we have fig. 5. By putting the hand in the hollow to be found at the base, and shaping it like a hat, the Mitre is complete. The Cornucopia. This is a very effective design, and is easily produced. With a sprig of geranium or a button-hole boquet at the apex, the effect is pleasing. Fold the napkin in half lengthwise; turn down the corners at the two ends to meet in the center and form a triangle, like fig. 4, in “the crown.” Take the corners at the base and bring them to the apex, like fig. 1. Then double it together with the folds inside and it will appear like fig. 2. At the side marked A, there are three folds. Set it uprightFOLDING TABLE NAPKINS. 547 over the dinner roll, with two of these folds on one side and one on the other. Shape it nicely, keeping the space from B to C close. The Scroll. Fig. 3. This though very pretty, is very simple. Fig. i represents the napkin folded complete. The bread may be placed under the center and the name card on the top. Fold the napkin four times lengthwise. Fold down one end in the manner as shown at A, in fig. 2. Fold the end A completely across, at B B. Roll the end A as shown in fig. 3. Dispose of the other end in the same manner. The Cocked Hat or Boat. Fold a napkin in half lengthwise as in fig. 1, then in half again as in fig. 2. Fold it lengthwise again with the edges inside, as in fig. 3. Fold it in half lengthwise, at the dotted line in fig. 3, with the edges outside. Fold down the corners as shown in fig. 4, treating both alike, turning the superfluous end at C, and it is now seen at fig. 5. It should now be shaped with the hand and slipped over the bread. By I’ig. 6.548 FOLDING TABLE NAPKINS. leaving the edges outside in folding in fig. 3, a space will be formed at the top where a few flowers may be placed. A boat may also be formed by doubling a napkin in half lengthwise, and again the reverse way. Fold the two edges to the center, thereby forming an oblong. Turn the napkin over and fold two of the corners to meet in the center; do not use the opposite corners but those at the right end. Now fold the two corners at the left end half to the middle and iron down. Fold the whole in half lengthwise, the corners inside. You now have the completed Boat. Another Boat. Fig.i. The napkin must be an exact square and be well starched to sit firm and look well. Fold it in half from opposite corners like a shawl. Bring the corner A, in fig. 1, to C. Turn the napkin over and take the corner B to C in the same way in the other side, forming fig. 2. Fold the napkin in half, by the line in the center, bringing D to E, and constituting fig. 3. Fold the point F to H, and, turning the napkin, the point G to H, on the other side, you now haveFOLDING TABLE NAPKINS. 551 fig. 4. Fold half of the end J to K, and L to K on the other side, forming fig. 5. These folds should be so made that the upper part of the napkin will open as in fig. 3, from F to G. Open it so as to make F meet G, making it flat the reverse way, as in fig. 6. Turn down the corner at M to N, on the thinnest side as in fig. 7, holding the last fold down firmly. Then turn the boat inside out; the inside fold should resemble a cap A. Pinch the sides of this fold the other way, making it again like a cap A, and draw the boat out lengthwise, shaping it with the hand. A pretty addition is to attach the menu card, by means of a bit of ribbon, to a slender stick, and fix it in the boat for a sail. The name card may be also attached to resemble an additional sail. The Minarettes. This requires a well stiffened napkin. Fold it in half, and turn the corners in as in fig. 1 of the Mitre. Fold in half and turn in the corners till you have an exact triangle, as in fig. 1 of the Mitre. Now turn down the outer side of the triangle, and fold the corners at both sides by the dotted lines A and B, fig. 1. Fold back the outer points C and D, so as to have two points alike. Now fold the lower end to match, halve it and you have fig. 2. Fold up at the dotted line, passing the fold inside, as in fig. 3. Bend the corners like fig. 4, and you have the Minarettes.552 FOLDING TABLE NAPKINS. The Shell. This requires a very stiff napkin. Fold the edges together lengthwise as in Fig. i. Fold in half down the center lengthwise, leaving the edges outside. Crimp evenly as in Fig. 2. Now open the top end each way, as appears in Fig. 3. Keep the lower ends together like a fan, and place on the plate as in Fig. 4. The Fan. This is made precisely like the shell, except the edges are not turned down but in the first folding are kept inside. Place it in a glass as shown in Fig. 5. The fan may also be folded again before crimping, three parts up, which forms the Double Fan. The lower one should be pulled out a little with the fingers. The Rosette Fan. This is.very handsome and unique, but rather difficult to make, requiring careful manipulation. First fold the napkin in half, lengthwise, the edges down. Form it into three equal folds also lengthwise. Take the upper fold between the finger and thumb, lengthwise, and the lower fold between the second and third fingers of each hand. Bring the lower fold up to within an inch and a half of the fold left, and the one between the thumb and finger to within an inch and a half of that. The hemmed edges should be an inch *FOLDING TABLE NAPKINS. and a half below the last of the three plaits you have now made. Press them down firmly, and then crimp as for the Rosette. Flold the handle of the I7an in the left hand, keeping it close together. Insert through the upper fold or plait the handle of a silver fork, the flat way, and when through, turn it, rounding out the plait. Treat the other two plaits the same way. Put the handle end firmly in a glass and let the top spread out. The effect is excellent. The Pyramid. This requires a very stiff and fine napkin. Double it in half, one side within an inch of the other, so that it may be made more slender toward the point. Fold it in seven, the narrow way, as in fig. 3 in the Shell. Press the folds with an iron; then crimp them across with a paper knife, folding t in and out the width of the knife. Join it round like a pyramid and stand it over the bread. For a special occasion, slender wreaths of flowers may be placed in the crimpings. The Archbishop’s Mitre. The Archbishop’s Mitre is very pretty and may be folded from any napkin. First fold the linen in half and lay it on the table. Turn down six inches from the top. Fold down an inch and a half of this at the edge, and fold that over again, the folds forming an outside band as shown in Fig. 1, from A to B. Raise the ends A and B in the hand, and form the point C in Fig. 2, allowing the folds of the napkin to over-554 FOLDING TABLE NAPKINS. lap a little. Press it flat without moving it or raising it from the table. Fold the lower end the same and bring it up to D E in Fig. 3. Turn the fold D E down on the right side, and make another point with it at C, as in Fig. 2, but a little lower so as to show the top point above it. Fold up the lower edge F G, about an inch and a half, to form the band of the Mitre. Bring the two ends F and G around to the back, to make the shape of a cap, and insert one in the other. If large enough it may be fixed over the dinner roll; if not set the Mitre upright on the table and place the roll in the hollow. The front should face the guest. The Bread Basket. Tig. 1. the center, the middle one to project, D, to bend inwards. This makes a ridge in the center. Fold back each corner at the dotted lines F and C. Holding it erect as in fig. 2, pinch it together in a flat line. Make a circle ends together and inserting B in A bread. Fold the napKin four timeslengthwise. Turn down the corners as shown in fig. 1. Make the three standing folds across the other two, C and /\ / 1 K / IX / 1 / 1 / 1 / // 1 \ ' / / |S. Z' 1 \ // X // 1 \ // 1 \ . // \ // 1 \ / / 1 \ /y \ // 1 \ vL: 1 _Vz. ,V/ \ A Tig. 2. B of it by bringing the Place it round the The Flower Basket. Fold a very stiff, square napkin exactly in half. Open it and fold in half, the reverse way. Fold all the cornersFOLDING TABLE .NAPKINS. 555 exactly to the center and iron them down. Turn the napkin over and again fold the corners to the center. Turn the napkin over again and take the corners from the center, folding them back at the half. Crease it from A to B, as in fig. i, then open the crease and fold from C to D. Bring the crease A to C, C to B, and so on all around. Hold the apex between the fingers of one hand and square out the four sides with the other; this completes the Flower Basket as in fig. 2. The corners may be left upright like fig. 3; and a different design still is obtained by reversing it, as in fig. 4. The Imperial Crown. This requires a very small napkin or a very large one folded in four to reduce it to a quarter its size. It should be very stiff and an exact square. Fold the end A B, fig. 1, over to the dotted line in the center, C D. Fold E F, in the same way to C D. Place the end A B in three folds, as for a fan, the whole length of the napkin, and crease them down, making the folds exactly, use the piece between A B and the fold at G H. Now fold the end E F to match. Bring the folded ends A B to the center J, crossing the folded part of one over the other where they meet. The napkin should now resemble fig. 2. A JB ■9 It E Fig. 1.556 FOLDING TABLE NAPKINS. Turn the fold E F to the back and fold down. Bring the corner E, by the dotted line K L, completely ac"oss, as in fig. 3; the end N is to be level with the end E. The end N should now be crossed over to match, and the end of the band inserted in the folds of the other, so as to hold firmly together. Shape it from the inside with the hand. Place, it over the dinner roll, the front of the Crown facing the guest. If the menu card is not too large, it may be placed in the plaited fold at N, before crossing the ends. lie. 1. The Double Horn of Plenty. The napkin should be stiff, damp and freshly ironed. Lay it on the table flat, and fold in four lengthwise keep- ing the selvages all one way. Turn the two ends to meet in the center. Turn it over and turn down two corners, not at the selvage edge, at the lines A to B and C to D. By turning it over it will resemble Fig. 1. Roll the end C over to D, as in Fig. 2, bringing A to B in the sameFOLDING TABLE NAPKINS. 557 manner and completing the design. This is very suitable for a Christmas dinner party when it may be filled with holly, or any bright flowers, or one horn may be filled with flowers and the other with small fruit or nuts. The Colonne de Triomphe. While this is difficult to fold, the difficulty will be really quite small if you are careful to roll the napkin very lightly. Lay the napkin flat on the table. Fold down about six inches, from A to B, if it is quite a large napkin. By trying the fold once, with reference to the illustration, it will be seen if the proper proportion has been observed. Fold the napkin in half from C to D as shown in fig. i, to ascertain ' the half. Nip up the corner E as shown in fig. i; then the center C and the corner G, in the same manner, like fig. 2, shaping them to represent laurel leaves. Now pleat down the napkin, holding the top still in the hand, as shown in fig. 3. Pass the corner H, in fig. 2, completely around the napkin to the right, bringing the selvage tight around from A to B, as in fig. 3. Lay it on the table, grasping it firmly558 FOLDING TABLE NAPKINS. with the hand at E, fig. 4, and roll over the end E to F, keeping the folds from C to D as tight as possible. Fasten the end with a small pin, and tuck in the odd corners at the base. A small wreath of flowers or holly may be twined around it- The Bridal Napkin. This is very similar to the Pyramid. It is called the Bridal because it is a favorite for wedding breakfasts. The Fig. 2. Fig. 1-. napkin should be freshly ironed and quite stiff. Lay it on the table flat, and fold it, not in half, but within an inch and a half of the top as shown in fig. 1. Fold the end A and B to C and D again within an inch and a half of the last fold, parallel with it, you now have fig. 2, Again fold the end E and F over to G and H, within an inch and a half of the last fold and again parallel with it. Now fold it the narrow way, backwards and forwards, as for a fan, nine times, pressing it firmly. Without opening it more than necessary, turn down the tops of all the folds as shown in fig. 3, beginning at the top of the three tiers. Now join it round, fixing the first fold over the last and pinch it together at the top.559 Hints to Housekeepers. 1HE term “housekeeper” has several significations, but the one most generally understood, when that name is mentioned, is the “keeper of the house,”—the wife, mother, daughter or some deputized employe, upon whom rests the planning, if not the entire execution of the daily round of domestic duties, and to whom this responsibility presents almost as diversified phases as there are individuals to interpret them. There are many “model” housekeepers, and yet their methods must necessarily be vastly dissimilar, since inflexible rules to govern universal household economies are entirely beyond the realm of reason. While this is true in regard to details, the aims and purposes must lie in the same general direction—the maximum of comfort and well-being for the household, brought about with the minimum of friction and disquiet. We frequently hear of the “faculty” of some especially happy interpreter of the language of “domestic art,” but we are unwilling to admit that success depends, in any degree, upon aught but diligent and patient labor, while it is not only possible, but absolutely certain that good results will follow the earnest, pains-taking efforts of those who seek such knowledge for its own sake, and not simply as a “means to an end,” to be laid aside, like an out-grown garment, as soon as the necessity for its practical application shall have been removed. In our opinion the housekeeping “faculty” is the outgrowth of the same zeal which, in any other de-HINTS TO HOUSEKEEPERS. 560 partment of life would be termed interest and industry— interest in the simplest as well as the most complex duties; industry in their prosecution. Every good housekeeper is a benefactor of the race. Though the circle of her influence may seem circumscribed by “ four square walls,” it is not thus encompassed, for children’s children shall “rise up and call her blessed” who leadeth them out of the bondage of domestic Pharaohs. To become a good housekeeper requires a more thorough education than can be acquired from the best treatise ever written upon the subject. There must be practical experience, following a desire to acquire proficiency, and suppli-mented by all the useful hints and helps obtainable from any and every source. Many an inexperienced housekeeper has rested under the first shadow in her domestic sky, in the guise of a beautifully bound and highly ornate “Cook-Book,” which was supposed to solve every problem of household economy. The education for so important a position should begin in early life, even beneath a mother’s watchful eye; but, where circumstances render this impossible and the young woman finds herself placed upon the throne of “Home,” without previous training for her domestic sovereignty, it is the more imperative that she at once prepare for a contest in which there shall be no “capitulation,” but, on the other hand, a steadfast purpose to become mistress of the situation. While books cannot lay down invariable rules for the management of the home, they are, nevertheless, of valuable assistance, and especially so where mere theorizing gives^ place to experimental knowledge in all departments of the housekeeper’s broad domain. Let us take a ramble over the home of our friend, Mrs.HINTS TO HOUSEKEEPERS. 561 ■-----, by way of practically illustrating the few “hints” now in mind. No, we will not ring the front door-bell, for we should then miss an opportunity to note a few very important features in the care of the premises, one of which is— About the Kitchen Door. Don’t be afraid of the broom, say we, sweep the front porch as often as you wish, but never neglect the back one. Crumbs attract flies, and there is no occasion for these annoying visitors about the kitchen door, if there is nothing there to invite them. Never allow water to be thrown close to the house. Though, as you say, it may be clean, a habit of this kind is not easy to rid ones self of, and the premises about the kitchen door should be free from the foul condition arising from the careless throwing of water, just “to save a few steps.” If you are living in the city, sewers will afford the proper disposition of clear water or “suds;” but, if these are not provided, there should be the greater care exercised in safely and properly disposing of the same. Earth being a wonderful absorbent, if no better way is afforded, water may be poured upon the ground, in alleys, and, by scattering about, no harm to yourself or others will follow. For the care of “garbage,” provide a tight cask or barrel, with a close-fitting cover, and let it be placed as far in the rear of the premises as possible; while you especially emphasize that the “collector” shall not “pass you by,” but, on the other hand, make frequent calls, to his advantage as well as your own. Instruct your servants that swine do not subsist upon broken glass, tin cans or “disabled” furniture, and always save the garbage dry. A Kitchen Garden Is an ideal spot. Here in “wild and wayward fashion” may be plated grand-mother’s flowers, “that used to delight her so.” If you are mistress and maid, combined, surely the bright, nodding blossoms will be a . more pleasing outlook562 HINTS TO HOUSEKEEPERS. from your windows than neglected grounds supposed to be “out of sight.” If others perform the domestic duties, the lessons which the blossoms teach will not necessarily be lost; in fact, the appeal of such “ministers of love” must find its own response, in kind. If you do not believe that a bed of thyme, lavender, balm, summer-savory, dill, mint and other old-fashioned herbs and seeds will bring you more interested visitors—who haven’t seen such things growing since they were young—than a cluster of lovely “jack” roses, just try the experiment; we have, and know whereof we speak. This particular part of the premises is, in our opinion, a very good index of thorough house-keeping. We have seen many a velvety lawn, which was the admiration of passers by, lead back to an untidy and utterly neglected enclosure; and, in the majority of cases, what would we have found within that home, think you?—pleasant and attractive parlors and rooms “in sight,” no doubt; but thus far and no farther” shalt thou go, Oh, inquisitive visitor—the kitchen is no place for you! The Outer Court. Now, according to our friend’s idea, a kitchen without an outer court or entrance, is sadly lacking in comfort and convenience, and if I were building a house these instructions would be given. Build me a good, deep porch over my kitchen door and then—enclose it. There are men—and not a few, either—who have been heard to remark, with considerable sarcasm, that a woman’s kitchen cannot be made large or complete enough to dispense with an “annex.” While this is not literally t^ue, it may be stated authoritatively that few women, who have the planning of a home, will ignore this most convenient “addition;” but, on the other hand, a large majority consider it almost indespensible. This entrance is so convenient in many ways. Its primary use may be regarded as a shelter for the door-way, and this is not to be ignored; while rubbers and umbrellas here discarded will lessen the labors of the “someone” who takes pride in a cozy, tidy kitchen,BINTS TO HOUSEKEEPERS. 563 and who regards the ‘'big boy’s” dripping garments in the light of trespassers on her domain. Seeing our friends refrigerator standing in the entrance to her kitchen—a most convenient and sensible arrangement by the way—reminds us that the care of this essential piece of furniture should not be ignored. The Refrigerator. This is one of the comforts of the household which may be considered “doubtful,” if its supervision is left to a careless servant or an indifferent mistress of the house. Its strongest demand is cleanliness, and that not of the spasmodic order, which, like Aunt Chloe’s “clarin’ up time,” may mean once a week or as often as convenient. The labor involved is comparatively light, but it is the “eternal vigilance” which makes it so. As soon as breakfast is over, the refrigerator ought to have its share of attention. In the ice compartment no food should be kept, unless it is necessary, owing to lack of room, that all space be occupied, and then only such vessels as close tightly should here find place. Ice should always be covered with a piece of flannel, and if it also rests upon a folded cloth of the same material, all the better. When the supply is to be renewed, remove the cloths, make the recep-ticle thoroughly clean and then dash in a generous supply of fresh, cold water. See to it that the drain pipe is kept perfectly clear and pure. Make dry the chest and place a fresh flannel cloth in position for the ice, which, after rinsing, should be laid upon it and closely covered with another flannel. Milk and butter should always be kept in closed vessels, as they become tainted with the odors of meats and vegetables and are ruined thereby. Family Refrigerators are usually divided into two compartments, and by exercising a little judgment in placing the food, no unpleasant results need follow. Avoid such doubtful economy as the attempt at saving boiled cabbage, onions or vegetables of this class (unless tightly covered), as it will most certainly be at the expense of other good, but “differently constituted” foods.564 HINTS TO HOUSEKEEPERS. Study the situation a little—in other words, the Refrigerator —and you will soon recognize where to “draw the line” for admission or rejection. Our friend, who planned her own home, carried out a pet theory in regard to this important room. She asserts that size is not essential to comfort and, as she contemplated the possibility of sometimes serving the family with her own hands, contended that unn< cessary steps were a waste of time and strength. The circumscribed kitchens of dining cars and steamers afforded an argument difficult to refute, that it is not space so much as convenience that is to be considered. But in this, as in all the apartments, individual taste and attendant circumstances can alone settle the question. If the Kitchen is small every advantage should be taken to utilize the space to the best advantage; if large, more furniture can be added, and range and tables be given room according to the generous allowance afforded. There are certain important features not to be overlooked, however, whether the Kitchen be large or small, one of which is the proper care of the sink, which may be considered in the light of a blessing or a curse, according to its condition. In the first place one should never use the sewer for anything but clear water or “suds,” which is not supposed to be of a greasy nature. It is true that the pipes can be freed of their coating of impurity by the use of concentrated lye diluted with hot water, but the labor thus expended might be used to better advantage in some other direction, and the “ounce of prevention” should certainly be preferred to the “pound of cure.” Let the Kitchen be light by all means. Two windows, so located as to afford plenty of air, are important to comfort—and do not shade them heavily either. Dainty, white “sash” curtains are inexpensive, easily laundried, quickly adjusted and give a cozy appearance to the room. In a place where cooking is carried on, frequent washings mustHINTS TO HOUSEKEEPERS. 565 occur, but one is repaid for the additional labor by the attractiveness of such draperies. As to floor covering, we greatly prefer a “washable” surface. Paint is a good thing—while it lasts, but linoleum is both durable and easy to take care of, and though not cheap as a purchase, proves economical when all things are taken into account. Especially in the case of a small kitchen, is this carpeting particularly desirable, since it can be gotten in one piece—an advantage on several accounts. The best method for cleansing kitchen walls is another question of individual preference. A white-washer, who understands his business, can freshen the room and, at the same time, vastly improve its appearance. If a poor “artist” is employed, there is nothing but disappointment and “vexation of spirit,” until another season furnishes the opportunity for a new trial. Painted walls are satisfactory where the work is well done, and, though quite an expense at the outset, prove so durable as to afford a recompense for a considerable expenditure. We prefer papered walls, however, with two coats of white varnish or “elastica” as a surface covering, which is easy to cleanse and will not absorb the grease or smoke arising from the range. Occasional washing of the walls with clear cold water will keep them in good condition, while such a covering will obviate the necessity for the frequent calls of calciminer or paper-hanger. There is a department of the kitchen which should hardly be overlooked, and that is the dish washing. It is such a little matter, apparantly, and yet how many otherwise good housekeepers under-estimate this branch of domesticscience. Plenty of hot water and the best of soap should always be provided; also two dish-cloths, of some loose fabric, and two or three towels, one of which, at least, should be linen, to be used for the glassware. Armed with a dish-pan, drain-ing-pan and the “essentials” above mentioned the process could begin, but we must not overlook the initial steps—the clearing of the table. When plates are gathered together for the purpose of washing, they should be carefully scraped and not left with any needless crumbs to be washed away.566 HINTS TO HOUSEKEEPERS. Collect the silver carefully, and place it upon tray or plate for first consideration, and when all the dishes are cleared and arranged upon the table or in the sink provided for the purpose, we may begin. Silver and glass, of course, come first, and, if one has no assistant, should be washed, wiped and put out of the way. Housekeepers differ as to the use of soap for these articles, some contending against it. For our part, we like a good lively “suds,” but want the water very hot, and in the case of the silver, insist that every piece be wiped separately, and rubbed as though one were not afraid of the genuineness of the article. The wholesale method of gathering up a generous handful of spoons or forks and giving them a hurried plunge into a towel is not the process to keep them in proper condition for the table. Once a week, or at least every ten days, the silver should be rubbed with either “whiting” or some preparation which is free from grit, afterward washed in hot water and carefully wiped until perfectly dry. After disposing of the silver and glass-ware, take the cups, saucers and smaller pieces used for the meal; follow with the plates, vegetable dishes, platters, etc., until all are disposed of. To wash a few dishes at a time, and rinse well is preferable to crowding the draining pan. When it comes to the “stove-ware,” the second dish-cloth should be used, and it will be found of advantage to keep these cooking utinsels warm, as they wash more easily. After completing the process called “dish-washing,” take a fresh supply of hot water and soap, and wash out the towels in use, also both dish-cloths, in their order. For once or twice this may be done, in the case of the towels, and then they should be dried thoroughly and placed with the soiled clothes for the laundry. Dish-cloths should also receive thorough attention on washing day, as no amount of “washing out” suffices for their care. It is truly surprising to note how sadly this important department of the house work is neglected. It should not be the case, and there is little excuse for rough-feeling or “sticky” dishes, when an hour’s instruction will suffice toMRS. CHAS PRICE, Lady Manager World’s Fair, Salisbury, North CarolinaMRS, MARY G. P. ROGERS, Alternate Lady Manager, World’s Fair, Fort Smith. Arkansas,HINTS TO HOUSEKEEPERS. 569 teach any one who wishes to learn; and after that the fault is surely one’s own, if she fails to put into practice the lessons received. The Pantry. There is little need to enter into particular mention of this department of the housekeeper’s domain, so far as its arrangement is concerned, since so many of the conveniences are the outcome of an ample purse, by means of which close cupboards, chests, bins, drawers and shelves may be provided, which add so much to the neat and “business-like” appearance of the room, to say nothing of the advantage of having “a place for everything and everything in its place.” If one can afford the outlay, it is a great saving of labor to inclose all shelving with doors, as constant attention is otherwise needed to keep away dust. If this has been considered out of the question, a very satisfactory covering for exposed shelves is white marbled oil cloth, which, by being tacked smoothly in place, is easily kept clean and lasts remarkably well. The “pass-word” to this indespensible apartment of the home is “neatness,” and it should be spoken morning, noon and night, and not simply on occasions to suit the convenience of the housekeeper. The Dining Room. The Dining Room ought to be one of the most inviting apartments for, while it is occupied a less number of hours than others, the time here spent is supposed to represent much of the enjoyment of the day, since here the family assemble, and if they do not do so, should make of it a season of interchange of pleasant conversation, which cheery surroundings will further encourage and stimulate. The table is, of course, of paramount importance, particularly its arrangement and care. Indifference to “appearances”-—especially neatness—will destroy the enjoyment of an otherwise faultless meal. Flowers for the table are always a welcome adjunct, not of necessity a profusion of expensive hot-house products, but a simple spray, freshly gathered, will bring with it a cheer far out-weighing the effort made to procure it. Fresh, dainty linen, delicatef57° HINTS TO HOUSEKEEPERS. china, and glass, with all the family “at home,” will make of the daily meals “oases” in a wilderness of business cares and domestic annoyances. These “hints” do not contemplate entering into the department devoted to the preparation of meals for the household. The Dining Room is truly abounding in discomfort if the coffee is “muddy,” the steak burned to a crisp and the muffins unfit for the purpose for which they were intended. Every woman can, and all housekeepers should become mistress of the department of cooking; and with a determination to succeed, and armedxwith recipes which have been thoroughly tested and proven satisfactory, there is surely . small excuse for “dismal failures” in this branch of domestic science. Our friend’s Dining Room is a very cheerful apartment, though furnished simply and inexpensively. The fashion for hardwood floors, now prevailing, is truly a sensible one, while the rug occupying the center of the room being easily removed insures freedom from dusty carpets and permits of the enjoyment following “house-cleaning,” without the discomforts of that delectable (?) season. Here the “china closet,” occupying space between Dining Room and Kitchen has ample accommodations for the “best dishes,” while through the glass doors is afforded a view of the dainty “pieces” which are a housekeeper’s especial delight, reminding one of the “dressers” of our grandmothers, with their display of “real china” (kept for company, of course), a cup and saucer of which, with its green spray upon a pure white ground, is prized above the Royal Worcester of the present day. Dainty swiss curtains screen the windows of this room, while from early spring until the late frosts have robbed the garden of every blossom, there is at all times upon the dining table, some sweet gift of nature, to add its tribute of beauty and good cheer. The Cellar. The good housekeeper does not neglect the “underground” rooms. In fact, there can be but little comfort inHINTS TO HOUSEKEEPERS. 571 a home where these important but“out of sight” apartments do not receive frequent visits and thorough inspection. Proper ventilation is imperative to prevent a strong suggestion of “cellar” from permeating the upper floors* than which nothing is more seriously objectionable. There was a time when the winter’s supply of vegetables and fruit was procured in the fall and placed in the cellar, and toward spring much labor was required to dispose of the perishing stock. Now the practice—especially in cities—is largely abandoned, and smaller and more frequent purchases do away with such disagreeable features as sorting apples or “sprouting” potatoes. It is the more disirable way to provide separate apartments in the cellar, and the one set aside for fruit should be kept cool and dark. A swinging shelf, or one at least six inches from the floor is preferable for canned fruit, which, if the room is lighted by a window, should be kept covered to prevent “fading.” Cleanliness and fresh air are the twin sovereigns of this region, but their demands are neither unjust nor unreasonable. Sleeping Apartments. These rooms are also in the back ground, so far as chance callers are concerned, but no good housekeeper will lightly regard the demands of these important apartments. “Any one can make a bed,” is an expression frequently heard, but were the roofs removed from our houses and a glance taken from an unexpected quarter, it would not be necessary to make this humiliating confession, that the majority of housekeepers are indifferent bed makers, since all would recognize the fact. A carelessly made bed is quite as true an index of character as anything which may be mentioned. One important duty in this especial direction is the care of mattresses. They should be thoroughly dusted at least once a week, and be exposed to sun and air quite frequently. It is a serious mistake to look upon an unmade bed as a disgrace to the lady of the house. To creep out of the covers and leave them to slip into the following night is a57^ HINTS TO HOUSEKEEPERS. practice seldom indulged in, we are happy to say, but mls^ taken pride frequently ignores the “airings” which should be given this particular piece of furniture, simply because an unmade bed is distasteful to the eye. As to the details of bed making, it is hardly our province to lay down rules to govern the procedure. Order and neatness are essential, but individual taste and the fashion of the day will regulate the adornments. We were required to do our work over if, through haste or indifference, the appearance was not satisfactory to the “little mother,” and this may account for a somewhat “old maidish” tendency to smooth out any “humps and bumps,” and set up pillows in a self-respecting manner, instead of permitting the dejected lopping over which seems their characteristic, or at least that of their owners. The subject of dressing cases might here be touched upon, and in this connection we will simply say that it is as easy to put pins on a cushion or drop them into a tray, as to throw them carelessly down “until called for.” The same may also be said of ribbons, handkerchiefs, hairpins and all the accessories of the toilet, and yet how seldom one sees this piece of furniture in good order, unless it has just come from the hands of the house maid, or received the last touches of the mistress in anticipation of an expected guest. Our friend’s sleeping apartment, by the way, is a model of neatness, and she is not one who believes in reserving the best the house affords for the sometime visitor; still, in passing the door of the “guest chamber” we were reminded of the thoughtful housekeeper, in the provision made in the way of little comforts and conveniences for the “stranger within her gates.” There was nothing forbidding or of the “touch-me-not” order in the draperies; the little work-stand, with its complete equipment of sewingparaphernalia, suggested theeasiest way out of accidental rents in gloves or clothing; here was a comfortable couch, with its slumber-robe and numerous pillows, inviting the guest to an after-dinner half-hour of repose; here were dainty toilet articles and useful and con-HINTS TO HOUSEKEEPERS. 573 venient accessories; in fact, we were impressed with the idea that when a visitor made her appearance at this home—though possibly unlooked for—there would be none of the “hurrying in hot haste” to prepare an apartment for her use, since our friend claims there is nothing gained by the neglect of even this less frequently occupied apartment. While upon the subject of sleeping rooms it may be well to mention the care of carpets, and this applies with equal force to every part of the domicile. The question is frequently asked: “What do you do to your carpets to keep them looking so bright and new ?” A few suggestions which we will make may not coincide with the opinions of all our readers, but we make them from personal experience as well as from observation. In the first place, when you sweep, sweep well. Notice which way the wind blows, and if possible, open your house and sweep with the wind. Do not be afraid you will overdo the matter, but go over the carpet several times, using always a good broom, and having little fear of wearing it out. Never sprinkle the carpet with tea-leaves or salt, both are injurious in time. Keep the broom perfectly dry, this we would emphasize. It is a good plan to let the dust settle for a short time after sweeping, and then go over the room with a “sweeper,” which will take up any lingering dust, and your labor will not be in vain, as you will perceive upon examination. On regular sweeping days it is always advisable to brush and dust the furniture of a room and remove it to another apartment, then, when the dust is settled, after sweeping, there is little labor required in this direction to complete the task. The Bath Room. Watchfulness and neatness are most essential in the care of this apartment. Now that plumbing is exposed to view, and not inclosed from sight as was formerly the fashion, there is far less difficulty in discovering the source of any trouble in the pipes. Possibly the only rule which it is necessary to commit to memory, in regard to this important574 HINTS TO HOUSEKEEPERS. apartment is: “Keep it clean! Keep it clean! Keep it clean!“ The Parlor. Really and truly we did intend giving this interesting room, as well as the library and sitting room, more particular mention, but the “hints“ must be so general that we feel inclined to leave them unconsidered, since any housekeeper who is able to care intelligently for the apartments already considered, will have no difficulty in bringing out her highest “ideals“ in these also. Adieus. If we were to leave this home by the same way we entered it, we would pause to gather a generous handful of “grandmother's flowers“ as we passed along; but since our friend suggests there is no necessity of taking such unnecessary steps, we will accept some proffered blossoms from her hand, and bid her “good morning“ from the front doorway, while we give a parting glance of approval at the well-kept lawn; then, turning each to the other, ask with our eyes, if we fail to voice the interrogatory—“Have you been repaid for this visit?“575 T0 K§eP Fruits and Vegetable^. (jfENERALLY speaking, most vegetables and fruits are best in their season of growth; yet, by care, many varieties of each can be preserved in a fresh, natural state, to serve as a luxury when they are out of the market. Some varieties, such as potatoes, apples, etc., keep naturally for months, and yet the flavor of these can be preserved by the exercise of care, if one knows how. All methods introduced in this work will be such as can be employed without expense in any well-constructed cellar or store-room. The cellar should be well drained and dry both winter and summer. The wall should reach far enough above ground to allow the insertion of good-sized windows to admit both light and air. In summer the windows should be covered with wire screen to admit a free circulation of air and yet keep out insects, etc. In winter these should be replaced by air-tight sash, with double glass to keep out the frost. If the cellar freezes in winter, it is evidence that it was not properly built, and in such cases must be banked up in the fall with straw or earth, which should be removed as early as possible in the spring. To insure absolute immunity from frost, the wall above ground should be double, with an air-space between, the outside of stone, and the inside of brick. Keep the cellar clean, free from mould, decaying vegetables, and with whitewashed walls. The floor of the cellar should be cemented, or paved with flat stones. A cement floor is best, as rats are not so liable to burrow in it. The cellar should be as well furnished, in its way, as the576 TO KEEP FRUITS AND VEGETABLES. house. Bins for vegetables should be made of sound lumber, well painted to prevent decay. They should be so located that they are easy of access to every corner of them, so that no decaying vegetables will be allowed to accumulate. Fruit shelves should have the lightest and airiest place in the cellar, and every one should be within easy reach. They should be built of slats one and a half or two inches wide and about three-fourths of an inch apart. The sharp corners of the slats may be taken off with a plane to prevent bruising the fruit. These shelves should be about twelve or fourteen inches apart, and two or two and a half feet deep. A hanging shelf on which to keep pies, meats, milk, etc., should be found in every cellar, as it is beyond the reach of cats, rats, and mice. Damp and mould will not reach such a shelf as it will one nearer the cellar floor. Never allow heavy articles, such as canned fruit, preserves, etc., to accumulate on this shelf, for, if overloaded, it is in danger of falling, to the grief of the housewife. A tier of shelves is best for canned and preserved fruits and vegetables, and should not be so wide as to prevent an examination of their contents to see if they are keeping well. Finally, the cellar should be frequently examined and aired. There is no reason why it should not be as neat and clean as one of the living-rooms, and free from all decay, mildew, and damp, which, if present, is sure to find its way to the rooms above, thus becoming a fruitful source of sickness. Ice has become an important factor to the comfort of every home. In cities it is generally cheaper and more convenient to take ice from those who bring it to the door regularly as wanted. Where this is not the case, good ice can generally be had for the cutting, and an ice-house can be made with little expense. A corner of the barn or wood-TO KEEP FRUITS AND VEGETABLES. 577 shed can be partitioned off and used for the purpose, and should not be less than eight feet square. Good drainage is imperative. The bottom should be covered ten or twelve inches deep with sawdust. The ice should be cut in as large blocks as can be well handled, from pure running water or clear ponds, and closely packed in layers in the ice-house. All cracks should be filled with pounded ice or sawdust, and at least one foot on the outside filled with sawdust packed close. When filled, one foot of sawdust should be placed over the whole. As ice is removed, all exposed ice should be covered with sawdust. The refrigerator has become an accepted article of furniture in almost every household. Yet the high price at which it is sold is often a drawback. A cheap article can be made by inserting a small box into a larger one, packing the bottom and sides with sawdust. Bore a hole in the bottom of each box to allow the drip to escape, put on a tight-fitting cover, lay a rug or piece of carpet over the top, and you have an ice-box that will keep ice longer than the best refrigerator ever made. If lined with zinc and fitted with racks, it is very convenient. On account of the drip, the best place for it is in the woodshed. The expense of ice in summer time is easily saved in the preservation of meats, vegetables, fruits, and cooked dishes that would otherwise be thrown away, while at the same time it provides one of the greatest luxuries of the season. keep best in a low, dry temperature. They should be carefully picked to prevent bruising, and may be packed in the barn or woodshed until very late in the fall or early in the winter. Chaff, straw, or a carpet thrown over the top of them will keep them from freezing until the weather becomes quite cold. They should then be removed to a cellar and kept on the shelves prepared for that purpose, where they can be examined occasionally, and those that are decaying picked out to prevent communication of decay to others. They are sometimes packed in dry sand, sawdust, oats, or other grain, care being taken that the apples do not touch. This is probably the safest way to preserve them. Some varieties, such as russets, if buried in the578 TO KEEP FRUITS AND VEGETABLES ground in the fall and covered with straw and earth so that no frost can reach them, come out in the spring greatly improved in flavor, very brittle and juicy, and superior in flavor to any apples kept in the modern fruit-house. If the fruit is fine, each apple may be wrapped in a separate paper and packed in boxes. Pears. Hard winter pears will ripen nicely if placed in layers on fruit shelves as before mentioned. Tomatoes. Tomatoes will blossom and bear fruit until the frost kills the vines in the fall. Just before the latest frost, pull some of the healthiest vines that are the heaviest loaded with nearly matured tomatoes, and hang them up by the roots in the cellar. Tomatoes will ripen for the table weeks after the frost has killed all the other vines. Cranberries. Pick them over carefully, throwing out any that are bruised or soft, put them in a crock or keg of water, and they will keep all winter. Celery. Bury in dry sand. Onions. Spread over the floor. Parsnips and Vegetable Oysters. ^ These are best if left in the ground until wanted for use in the spring, but as parsnips, salsify, carrots, and beets are quite a luxury in the winter time, it is well to preserve some in the cellar. This can be done by packing them in dry sand up to their necks. When wanted for use, draw them from the outer edge, so as not to disturb the packing. Turnips may be kept in the cellar the same as the above; but if wanted for spring use, should be buried deep in the ground, and they will keep nicely until the spring opens. Cabbages. Cut off the roots, pack in boxes or barrels, heads down. Remove all superfluous leaves. Cover carefully to keep out rats and mice. Grapes. There are several good ways to preserve grapes, and weTO KEEP FRUITS AND VEGETABLES. 579 will give a few of them. Select the best clusters, pick off all decayed or unripe grapes, drop a bit of sealing wax on the end of the stem, and hang up in the cellar. Another Method.—Prepare them carefully as above, lay the clusters on papers in an empty room until they are dried thoroughly, then pack in crates or boxes, placing a piece of paper on each layer of grapes. No more than four layers should be put in the same box. Grapes will sometimes keep until spring in this way. Another Method.—Put them between layers of cotton in a jar until full. Cover with cotton and keep from frost. To Take Frost Out of Fruit and Vegetables. Put them into cold water and allow them to remain in it until by their plump, fair appearance the frost seems to be out.58o I^ROM that memorable day when the Queen of Sheba made a formal call on the late lamented Solomon, King of Israel, until the present time the power of beauty has controlled the fate of dynasties and the lives of men. How to be beautiful, and consequently how to be powerful, is a question of far greater importance to the feminine mind than predestination, the origin of species, or the tariff. If women are to govern, control, manage, influence and retain the adoration of husbands, fathers, brothers, lovers—in fact the whole male species—they must look their prettiest at all times, under all circumstances. It is true that all women cannot have good features, but every woman can look well, and it is possible, to a great extent, to correct deformity and develop the figure. The first step toward good looks is good health, and the first element of good health is cleanliness. Wash freely, bathe regularly. Give the skin a chance to act and it will take care of itself. Of course a plunge in ice-cold water is very fine, and all that, but if you are a little short of ice do not omit the bath on that account, but take it sans the ice, provided of course you have the water. In using an ice bath for the health, it will be quite necessary to have a good supply of health on hand to start with and a constitution strong enough to back it up, or it may not be a decided improvement. If a hot bath be used, take it just before retiring, as there is much less danger of taking cold, and too, the body is weakened by the ablution and needs immediate rest. A flesh brush may be used to good advantage, afterwards rubbing off the soap-suds by briskly rubbing the body with a pair of coarse toilet gloves. The most important part of the bath, however, is the drying. Every part of the body should be rubbed to a glowing red-TOILET. 581 ness by using a coarse crash towel. If the flesh is very tender so that a sufficient friction cannot be given, a small amount of bay rum applied with the palm of the hand will be found very efficacious. Ladies who have the leisure should take a plunge of sponge bath three times a week, and a vapor or sun bath every day. To facilitate this latter very beneficial practice a south or east apartment is desirable. The lady denudes herself, and sits in the sunshine. The effect is both delightful and beneficial. If the lady is of a restless disposition and does not like to sit idle, she may employ the shining moments by taking down her hair and brushing it, using sulphur water, pulverized borax dissolved in alcohol, or some similar dressing. Many ladies carefully wipe the separate locks of their hair on a clean white towel until the dust of the previous day has been entirely removed. With such care it is unnecessary to wash the head, and the hair under this treatment is invariably good. One of the most useful articles of the toilet is a bottle of ammonia, and any lady who has once learned its value will never be without it. A few drops in the water takes the place of the usual amount of soap, and cleans out the pores of the skin as well as a bleach will do. Wash the face with a flesh brush and rub the lips well to tone their color. It is well to bathe the eyes before putting in the spirits, and if it is desirable to increase their brightness, this may be done by dashing soap-suds into them. Always rub the eyes, in washing, toward the nose. If the eyebrows are inclined to spread irregularly, pinch the hairs together where thickest. If they show a tendency to meet, this may be avoided by pulling out the hairs every morning before the toilet. The dash of Orientalism in costume and lace now turns a lady’s attention to her eyelashes, which are considered pretty nearly worthless unless they are long and drooping. So common is this desire for this beautiful feature, that hairdressers and ladies’ artists have scores of customers under treatment for invigorating their stunted eyelashes and eyebrows. The proper treatment to produce this result wre give under the head of The Arts of the Toilet. There is582 TOILET. more beauty in a pair of well-kept eyebrows and full, sweeping eyelashes, than most people are aware of, and a very inattractive and lusterless eye assumes new beauty when it looks out from beneath handsome elongated fringes. Instead of putting cologne water on the handkerchief, which has come to be considered a vulgarism among ladies of correct taste, the perfume is spent on the eyebrows and lobes of the ears. If begun in youth, thick lips may be reduced by compression, and thin, linear ones are easily modified by suction. It is a mistaken belief that biting the lips reddens them. The skin of the lips is very thin, rendering them extremely susceptible to organic derangement, and if the atmosphere does not cause chaps or parchment, the result of such harsh treatment will develop into swelling or the formation of scars. Above all things, keep a sweet breath. Everybody cannot have beautiful hands, but there is no plausible reason for their being ill-kept. Red hands may be overcome by soaking the feet in hot water as soon as possible. If the skin is hard and dry, use tar or oatmeal soap, saturate them with glycerine, and wear gloves in bed. Never bathe them in hot water, and wash no oftener than is necessary. There are plenty of women with soft, white hands who do not put them in water once a month. Rubber gloves are worn in making the toilet, and they are cared for by an ointment of glycerine and rubbed dry with chamois skin or cotton flannel. The same treatment is frequently applied to the face with the most successful results; however, if such methods are employed it would be quite as well to keep a knowledge of it from the gentlemen. We heard not long ago, of a beautiful young lady who had not washed her face for over three years, and still it was always clean, rosy and kissable. She told this secret, with several others, to her lover. Unfortunately it proved to be her last gift to that gentleman, who declared in a subsequent note that “I cannot reconcile my heart and my manhood to a woman who can get along without washing her face.” There is a fashion in complexions as well as in dressesTOILET. 583 or hats. Sometimes the fashion is to follow nature, but perhaps more frequently art is the mode. In a majority of cases, however, as we see it now, it is very far from that “true art which is to conceal art,” and partakes of that other extreme where, instead of the perfection of artifice presenting all the appearance of artlessness, the perfection of artlessness presents all the appearance of artifice. Reds and whites which never budded and blossomed on the countenance of the human, continue to grow redder and whiter under the manipulations of these unskilled wearers of “false colors,” who would rather “die you know” than ask for advice on this “delicate” subject. There are two reasons why she cannot seek counsel on this subject: First, she would not, for the world, have any one suppose that she used anything on her face; and second, even though she should confess to the use of “a little color,” to confess that she did not know how to use it would be an humiliation she could never, no never endure. There is another side to this matter however, and we sometimes see a woman who is so clever at making up her face that we feel quite like condoning the practice, and we certainly admire the result, in her case; still it should be said that these “artists” are a very minor minority and are likely to remain so, for their secret is of that peculiar kind that it cannot well be shared, if share it they would; and that unusual tact and inborn talent which is necessary to its practice would prevent the great majority of mortals from its use even though possessed of the wonderful secret. Do not rub your face with a rough towel after washing. Never wash your face just before going out into the fresh air, nor just after coming in. Use rain-water to wash your face with, and if you cannot get that use filtered water. When you dress for dinner or the afternoon wash your face with milk, adding just enough hot water to make it pleasant to use. Use a very soft sponge and a very fine towel. In addition to the disagreeable sensation of making up, it should be understood that the use of some of the white powders eventually destroys the texture of the skin,5§4 TOILET. rendering it rough and coarse. The following recipe, will preserve the complexion: Open air, rest, exercise. Care of the Person. The Face.—To properly wash the face, fill a basin about two-thirds full of fresh, soft water; dip the face in the water, and then the hands; soap the hands well and rub gently over the face; again dip the face in water and rinse off thoroughly, wiping with a soft towel. Pure soap does not irritate the skin; the best are castile, curd and glycerine. Medicated, highly colored, or perfumed soaps, should never be used. The Hands.—The use of gloves, especially kids, help preserve the softness of the hands. Cleanliness and sprinkling with orris-root counteracts excessive perspiration. Warts are removed by soaking the hands in warm water for half an hour, and then paring away the white and insensible surface. The nails should be cut frequently, always in oval shape. The nail-brush should be full and soft; it should be rubbed on a cake of soap and then used vigorously. Biting the nails is a very bad habit; to break children of this habit, dip the end of their fingers in a solution of aloes. The Nose.—Excessive wiping, snuffing and blowing, especially in children, deforms the nose and should only be done when necessary for cleanliness. A nose turned to one side caused by wiping in one direction may be cured by using the handkerchief with the other hand, or by wearing occasionally an instrument surgeons employ for that purpose. Large, fleshy noses are reduced by wearing at night a contrivance which compresses the artery that supplies the nose. Red noses become so by exposure to heat or the sun, by alcoholic drinks, or by a debility of the blood vessels of the skin. The latter cause is removed by gentle friction and cold bathing of the feet. The Ear.—The outer ear should be well cleansed, and the passage wiped out daily with a soft cloth on the end of the little finger, but nothing should be inserted further. The insertion of a pin or other hard substance, frequently ruptures the ear. When cleansing is necessary on accountMRS. JOHN- SEBGEAXT WISE. Lady Manager World's Fair, Richmond, Virginia. MRS. AiHSTA M. FOSSICK, Lady Manager World’s Fair, Mobile, Alabama.MRS. J. FRANK BALL, Lady Manager "World’s Fair, Wilmington, Delaware. MISS GERTRUDE M. HUNTINGTON, Alternate Lady Manager World’s Fair, Saratoga, Wyoming.TOILET. 587 of accumulation of wax, by cold or other cause, it should be done by syringing with warm water, having dropped in two or three drops of glycerine the night before to soften the substance to be removed. This often cures sudden deafness. Cotton-wool stuffed into the ear is injurious and is seldom necessary. In conversing with deaf persons, it is important to remember that clearness, distinctness and a musical tone of voice, is understood much more easily than a loud one. The Teeth.—-Cracking nuts, biting thread, eating hot food, especially bread and pastry raised with soda, very cold drinks, alternate contact with cold and hot substances, highly seasoned food, alcoholic liquors and tobacco, metal tooth-picks and want of cleanliness are injurious to the teeth. After eating the mouth should be rinsed with lukewarm water, and such pieces of food as are not thus washed away, removed by a wood or quill tooth-pick. Toothbrushes should be elastic and moderately hard. Those with hairs not too close together are best and most durable. A brush that is too hard may be permanently softened by dipping it in hot water. Rub up and down as well as across the teeth. Teeth should be frequently examined by a competent dentist. The Eyes.—Damp, foggy weather, the reflection of the bright sunshine, insense cold, dusty wind, reading on cars in motion, reading by gas or lamplight when falling directly on the eyes, sitting before a glowing fire, wearing glasses when not needed, wearing veils, and all indulgences that weaken the nervous system, injure the eyes. The most pleasing light for work is from a northern exposure. A shade that protects the eyes from the light that falls on paper, book or work is an advantage. The light should not come from different points, but that from behind the worker is best. A very weak or a very bright light should be avoided. Diseases of the eye are often the result of general weakness, and in such cases local treatment has little effect. In fitting glasses to the eye great care should be taken to adjust the eye with accuracy. Crown glass is preferable588 TOILET. to flint, on account of its superior hardness, its entire want of color, and its non-decomposition of light. The Hair.—Combs of tortoise-shell, bone, or rubber, with not very sharp teeth should be used. Sharp teeth injure the scalp and produce dandruff. Two brushes, one hard to clean the scalp, and the other soft, to smooth and polish the hair, are best. Clean brushes by rubbing them with bran, or wash with one part of ammonia and two parts of water. Combing or brushing should be done in the natural direction of the hair, and never against it. In the proper way the hair cannot be brushed too much. To keep the scalp clean wash in tepid water with a little pure soft soap in it, rinse in pure water, dry with towels and then in the sun or by the fire. Oily hair may be washed once a week, light hair less often. Some occupations require that it should be washed much oftener. All preparations for the hair are more or less injurious. Healthy hair has enough oil of its own, and the application of foreign oil destroys its vitality. Preparations containing alcohol fade the hair and make it brittle. The only time when oil is admissable is after washing. At night the hair should be loosened and left free. Night caps are a relic of barbarism. Hair dyes are very injurious. Gray hair is an indication that the hair producing organs are weakened. When the hair falls out it indicates a disease of the scalp; brush until a glow is produced and then rub into the roots a wash made of three drachms of pure glycerine and four ounces lime-water. The Hair. Hair Wash.—Cold sage tea makes an excellent hair wash. A penny’s worth of borax and ^2 pt. olive oil, mixed with 1 pt. boiling water. The borax and oil should be first mixed and then the boiling water poured over them. Bottle when cool and apply with a flannel cloth. Camphor and borax, dissolved in boiling water, makes a good wash. Hair Tonic.—Best castor oil 1 oz., French brandy 2 oz., bay rum 2 oz. This may be scented with rosemary or rose-geranium. Of liquid ammonia, almond oil and chloroform one partTOILET. 589 each. Scent with 1 drachm essential oil of lemon. Dilute if necessary. Hair Oil.—Of castor oil, ammonia and glycerine 2 teaspoons each, add enough alcohol to cut the oil and put in a 4 oz. bottle, filling it with rain-water. It should be well shaken before using. An oil for making the hair curl is prepared as follows: Oil olive, 1 lb., oil organum 1 drachm, oil rosemary 1% drachms. Mix. Dandruff Cure.—One oz. each camphor and borax dissolved in 1 y2 pts. cold water. Follow its use with a little pure oil. One oz. flour of sulphur, dissolved in 1 qt. soft water. Do not use until thoroughly mixed and settled. Apply once a day. The Face. Pimples.—These are caused by a disordered condition of the stomach, or an improper diet, and these must be corrected. Cosmetics are usually injurious. Wrinkles.—White wax 1 oz., strained honey 2 oz., juice of lily bulbs 2 oz. Melt and mix. Apply once or twice a day. Flesh Worms.—Wash in tepid water, wipe face dry with soft towel. Apply with a soft flannel the following mixture: 3 oz. cologne and y oz. of liquor of potash. Moth Patches.—One table-spoon flour of sulphur in 1 pt. rum. Apply once a day. Freckles.—Place some finely grated horse-radish in a dish of buttermilk and let it stand over night. Strain and apply the wash night and morning. Apply twice a day the juice of 1 lemon in y, tumbler of soft water. Dissolve as much sugar as possible in the juice of 1 lemon. Apply with a earners hair brush several times daily. The Complexion.—Wash in cool, but not cold water, and attend carefully to the diet and digestion. Blanch % lb. best Jordan almonds; take off skins and mash fine. Rub with them a small quantity of best white soap, adding gradually 1 qt. rain-water. Strain through fine muslin and apply, after washing, with a soft cloth. One drachm powdered benzoin gum, 1 drachm nutmeg-oil, 6 drops orange-blossom tea, or apple blossoms put in y pt. rain-water and boiled down to 1 tea-spoon, 1 pt. sherry wine. Apply morning and evening. One oz. powdered benzoin gum in 1 pt. whiskey. Put a590 TOILET. little in the water in wash bowl and bathe face, allow it to dry without wiping. Perfectly harmless. Five cents worth each of bay rum, magnesia snow-flake, bergamot, and oil of lemon. Mix in pint bottle and fill up with rain-water. This is the famous Boston Burnett Face Preparation. Face Powder.—Wheat starch i lb., orris-root 3 oz., oil lemon 30 drops, oil bergamot and oil cloves 15 drops each. Rub together thoroughly. The Teeth. Tooth Powders.—Three and one-half lbs. creta preparata; 1 lb. pulverized borax, 1 lb. pulverized orris-root, 1 lb. white sugar, 2 oz. cardamon seeds. Use these proportions if a smaller quantity is desired. Flavor with wintergreen, rose or jessamine. Six parts prepared chalk, one part fine old Windsor soap. Pulverize thoroughly. One-half lb. prepared chalk, 2 oz. pulverized myrrh, 2 dr. camphor, 2 oz. pulverized orris-root. Moisten the camphor with alcohol and mix all well together. The Hands. Chapped Hands.—Ten drops carbolic acid in 1 oz. glycerine. Pure mutton tallow. Apply at night. Rub with glycerine or honey after washing. Warts.—Wash in water in which has been dissolved a quantity of washing soda. Dry without wiping. Soak the hands in warm water for a half hour, then with a sharp knife remove the softened parts. Stains.—Fruit stains maybe removed by washingthehands in clean water, without soap, holding them to dry in the smoke of burning sulphur. Sunburn— A cake of brown Windsor soap scraped to a powder, 1 oz. lemon juice, 1 oz. cologne water. Mix well and form into cakes. Also removes tan and prevents the hands chapping. The Feet. Chilblains.—After soaking the feet for about fifteen minutes in warm water, place a pair of rubbers on the feet without stockings and go to bed. If chilblains are not broken they may be cured by apply-TOILET. 591 ing the following lotion: % oz. diluted hydrochloric acid, 30 drops diluted hydrocyanic acid, 6 oz. camphor-water. Bunions.—Poultice and wear a rubber ring around the bunion under the stocking to relieve the pressure of the shoe. Corns.—Temporary relief may be obtained by applying a drop or two of carbolic acid to the corn. Permanent relief can only be afforded by the removal of the corn. Hard corns may be treated as follows: Cut a hole in the center of a piece of soft leather. On retiring for the night, bind this on the toe with the hole over the corn. In the hole put a paste of soda and soap, bind a thick cloth over this and wash off in the morning. Repeat this until the corn is removed. A piece of lemon, or a cranberry mashed, and bound on the corn will remove it readily.592 Miscellaneous. To Remove Berry Stains.—Hold over burning sulphur. To Remove Fruit Stains.—Apply kerosene oil to the stain. To Remove Dry Paint.—Moisten with oxalic acid applied with a brush or swab. Finger Rings, to Remove.—Hold the hand for a short time in very cold water. To Restore Morocco Leather.—Apply a varnish made of the whites of eggs. To Drive Nails— Dip them in soft soap and they may be easily driven in hard wood. Flies.—Flies may be kept from alighting upon hard painted walls and picture frames by rubbing the same with laurel oil. To Keep Flies off Gilt Frames.—Boil three or four onions in a pint of water and apply with a soft brush. To Clean Black Kid.—To a tea-spoon of salad oil add a few drops of black ink. Apply with a feather and dry in the sun. A Btirning Chimney.—When a chimney takes fire throw some salt in the stove, and shut off the draft as much as possible. It will slowly burn out. Disposition of Dish-water and Soap-suds.—Pour the same about the roots of currant and raspberry bushes, young trees, etc. To Clean Soiled Coat Collars.—Moisten with benzine and after an hour or so sponge with soap-suds. Cooking Onions.—It is said the disagreeable odor of onions may be prevented by boiling a little vinegar in an open tin dish while the onions are cooking. To Keep Off Mosquitoes.—Rub exposed parts with kerosene. The odor is not noticed after a few minutes, and children especially are much relieved by its use. To Cleanse a Sponge.—By rubbing a fresh lemon thoroughlyMISCELLANEOUS. 593 into a soured sponge and rinsing it several times in lukewarm water, it will become as sweet as when new. Smooth Sad-Irons.—To have your sad-irons clean and smooth rub them first with a piece of wax tied in a cloth, and afterward scour them on a paper or thick cloth strewn with coarse salt. To Clean Mica.—Mica in stoves when smoked, is readily cleaned by taking it out and thoroughly washing with vinegar a little diluted. If the black does not come off at once, let it soak a little. To Remove Stains From Mattresses.—Make a thick paste by wetting starch with cold water. Spread this on the stain, first putting the mattress in the sun; rub this off after an hour or so, and if the ticking is not clean try the process again. A Cement for Stoves.—If the stove is cracked, a good cement is made for it as follows: wood ashes and salt in equal proportions, reduced to a paste with cold water, and filled in the cracks when the stove is cool. It will soon harden. Care of Russia Iron Pipe.—When taken down cover entirely with a coat of coal-oil, and store in a dry place. When again put up cover with an additional coat of oil or benzine and rub till dry. Care of Razor Strops.—Occasionally apply a few drops of sweet oil. If the razor is passed a few times over the palm of the hand it gives it a keen edge. Dipping it in hot water after stropping is also recommended. Lamp-Wicks.—To insure a good light, wicks must be changed often as they soon become clogged, and do not permit the free passage of the oil. Soaking wicks in vinegar twenty-four hours before placing in lamp insures a clear flame. Moths in Carpets.—Persons troubled with carpet moths may get rid of them by scrubbing the floor with strong hot salt and water before laying the carpet, and sprinkling the carpet with salt once a week before sweeping. To Prevent Pumps from Freezing.—Take out the lower valve in the fall, and drive a tack under it, projecting in such a way that it cannot quite close. The water will then leak back into the well or cistern, while the working qualities of the pump will not be damaged. To Prevent Knives from Rusting.—In laying aside knjve^594 MISCELLANEOUS. or other steel implements, they should be slightly oiled and wrapped in tissue paper to prevent their rusting. A salty atmosphere will in a short time quite ruin all steel articles unless some such precaution is taken. Stove Polish.—Stove lustre, when mixed with turpentine and applied in the usual manner, is blacker, more glossy, and more durable than when mixed with any other liquid. The turpentine prevents rust, and when put on an old rusty stove will make it look as well as new. To Remove Bruises from, Furnifotre.—Wet the bruised spot with warm water. Soak a piece of brown paper of several thicknesses in warm water, and lay over the place. Then apply a warm flat iron until the moisture is gone. Repeat the process if needful, and the bruise will disappear. For Washing Glass and Glassware,—For washing windows, looking-glasses, etc., a little ammonia in the water saves much labor, aside from giving a better polish than anything else; and for general house-cleaning it removes dirt, smoke, and grease most effectually. Cleaning White Paint.—Spirits of ammonia, used in sufficient quantity to soften the water and ordinary hard soap, will make the paint look white and clean with half the effort of any other method I ever have tried. Care should be taken not to have too much ammonia, or the paint will be injured. To Clean Combs,—If it can be avoided, never wasn combs, as the water often makes the teeth split, and the tortoiseshell or horn of which they are made, rough. Small brushes manufactured purposely for cleaning combs, may be purchased at a trifling cost; with this the comb should be well brushed, and afterwards wiped with a cloth or towel. To Clean Hair Bmishes,—Do not use soap, but put a tablespoon of hartshorn into the water, having it only tepid, and dip up and down until clean; then dry with the brushes down, and they will be like new ones. If you do not have ammonia, use soda; a tea-spoon dissolved in the water will do very well. To Care for Silk Hats,—A silk hat becoming wet in a rain may be made to look nearly as well as before by shaking off as much of the water as possible, then rub, with a clear linen or silk handkerchief with the nap until smooth. Hang in a room where there is no fire till dry and brush with a soft brush. To Renovate Hat Bands,—-When hat bands become stainedMISCELLANEOUS. 595 with perspiration they may be made to look bright and fresh by brushing them, either with a sponge or small brush with a solution made by dissolving oz. of white castile soap in 4 oz. of alcohol, to which is added i oz. each of sulphuric ether and water of ammonia. Afterwards rinse in clear rain-water. To Thaw a Pump—Ry pouring hot water into a pump there is little impression made on the ice because the hot water, being lighter than the cold, rises to the top. To obviate this pour the hot water through a tin or iron tube, the lower end of which rests against the ice. To Cleanse the Inside of Jars.—This can be done in a few minutes by filling up the jars with hot water (it need not be scalding hot), and then stirring in a tea-spoon or more of baking soda. Shake well, then empty the jar at once, and if any of the former odor remains about it, fill again with water and soda; shake well, and rinse out in cold water. To Brighten Gilt Frames.—Take sufficient flour of sulphur to give a golden tinge to about i pints of water, and in this boil four or five bruised onions, or garlic, which will answer the same purpose. Strain off the liquid, and with it when cold, wash, with a soft brush, any gilding which requires restoring, and when dry it will come out as bright as new work. To Make Shoes Water-Proof—Dissolve some beeswax, adding a little sweet oil to thin it. Before the shoes have been worn, warm the soles and pour the wax on with a spoon. Hold the shoe to the fire and continue the operation as long as the leather will absorb the wax. Furniture Polish.—Equal proportions of linseed oil, turpentine, vinegar and spirits of wine. Mode:—When used, shake the mixture well, and rub on the furniture with a piece of linen rag, and polish with a clean duster. Vinegar and oil, rubbed in with flannel, and the furniture rubbed with a clean duster, produce a very good polish. Polish for Bright Stoves and Steel Articles.—One tablespoon of turpentine, one table-spoon of sweet oil, emery powder. Mix the tupentine and sweet oil together, stirring in sufficient emery powder to make the mixture of the thickness of cream. Put it on the article with a piece of soft flannel, rub off quickly with another piece, then polish with a little emery powder and clean leather. For Cleaning Jewelry,—For cleaning jewelry there is noth-596 MISCELLANEOUS. ing better than ammonia and water. If very dull or dirty, rub a little soap on a soft brush and brush them in this wash, rinse in cold water, dry first in an old handkerchief, and then rub with buck or chamois skin. Their freshness and brilliancy when thus cleaned cannot be surpassed by any compound used by jewelers. To Clean Decanters.—Roll up in small pieces some soft brown or blotting paper; wet them, and soap them well. Put them into the decanters about one quarter full of warm water; shake them well for a few moments, then rinse with clear cold water; wipe the outsides with a nice dry cloth, put the decanters to drain, and when dry they will be almost as bright as new ones. New Kettles.—The best way to prepare a new iron kettle for use is to fill it with clean potato peelings, boil them for an hour or more, then wash the kettle with hot water; wipe it dry, and rub it with a little, lard; repeat the rubbing for half a dozen times after using. In this way you will prevent rust and all the annoyances liable to occur in the use of a new kettle. Polish for Boots.—Take of ivory black and treacle each four ounces; sulphuric acid, one ounce, best olive oil, two spoonfuls; best white-wine vinegar, if> pints; mix the ivory-black and treacle well in an earthen jar; then add the sulphuric acid, continuing to stir the mixture; next pour in the oil, and lastly, add the vinegar, stirring it in by degrees until thoroughly incorporated. To Remove Ink from Paper .—Put one pound of chloride of lime to four quarts water. Shake well together and let it stand twenty-four hours; then strain through a clean cotton cloth. Add one tea-spoon of acetic acid to an ounce of this prepared lime-water, and apply to the blot, and the ink will disappear. Absorb the moisture with blotting-paper. The remainder may be bottled, closely corked, and set aside for future use. Cement for Glasszvare.—For mending valuable glass objects, which would be disfigured by common cement, chrome cement may be used. This is a mixture of five parts of gelatine to one of a solution of acid chromate of lime. The broken edges are covered with this, pressed together and exposed to sunlight, the effect of the latter being to render the compound insoluble even in boiling water. To Clean Plate.—Wash the plate well to remove all grease, in a strong lather of common yellow soap and boiling water,MISCELLANEOUS. 597 and wipe it quite dry; then mix as much hartshorn powder as will be required, into a thick paste, with cold water or spirits of wine; smear this lightly over the plate with a piece of soft rag, and leave it for some little time to dry. When perfectly dry, brush it off quite clean with a soft plate-brush and polish the plate with a dry leather. If the plate be very dirty, or much tarnished, spirits of wine will be found to answer better than the water for mixing the paste. For Washing Silver and Silverware.—For washing silver put half a tea-spoon ammonia into the suds; have the water hot; wash quickly, using a small brush, rinse in hot water, and dry with a clean linen towel, then rub very dry with a chamoisskin. Washed in this manner, silver becomes very brilliant, requires no polishing with any of the powders or whiting usually employed, and does not wear out. Silver-plate, jewelry, and door-plates can be beautifully cleaned and made to look like new by dropping a soft cloth or chamoisskin in a weak preparation of ammonia-water, and rubbing the articles with it. Put half a tea-spoon into clear water to wash tumblers or glass of any kind, rinse and dry well, and they will be beautifully clear. Cement for China.—Take a very thick solution of gum arabic, and stir into it plaster of paris until the mixture becomes a viscous paste. Apply with a brush to the fractured edges and stick together. In 3 days the article cannot be broken in the same place. The whiteness of the cement renders it doubly valuable. Alternate Lady Manager "World’s Fair, Savannah, Ga, How to Sweep Carpet.—Tea leaves, salt, sawdust and Indian meal have been recommended by numerous writers as the proper thing to use in cleaning a carpet, but once having tried the following, it will be difficult to find a substitute: Keep all the grocers’ paper, and druggists’ wrap- pings, which are not covered with printing (for the printer’s ink is too greasy to be used), and just before sweeping a carpet, tear up three or four paper bags and put them to soak in a basin of warm water; wring them out nearly dry, and tear up into small bits all over the floor, having the carpet quite thickly sprinkled. You will be surprised to see how each scrap of paper becomes covered with dust, and how little flies around the room, especially if you wash your broom occasionally in a pail of water standing outside the598 MISCELLANEOUS. door. Care must be taken that the paper and broom are not too wet, otherwise there will be a wet spot in the carpet where the dust will settle twofold. A little experience will show how dry to wring the paper and how many shakes are necessary to remove the superfluous water from the broom. If the carpet is exceedingly dusty, a second sweeping with paper will remove every particle of dust, leaving but little accumulation on the furniture. Alternate Lady Manager World s Fair, Newark, New Jersey. For Whooping Cough.—One ounce sweet oil, one ounce oil of cloves, one-half ounce oil of amber. Mix well and rub across the base of the brain and the loins, as called for by severe coughing. Lady Manager World’s Fair, Milwaukee, Wisconsin Ten Cent Recipe for Coughs and Colds.—Ten cents each flax seed, hoar-hound, licorice, paregoric, one pound raisins, one pint syrup, one pound white sugar, lemons—three or to taste—boil till thick, add one pound rock candy, when done boiling, strain and use. Lady Manager World’s Fair, Milwaukee, Wisconsin Lime Water.—Put into a stone jar or unpainted pail a piece of unslacked lime about the size of a half peck measure. Pour on it slowly four or five quarts of hot water stir thoroughly for five minutes. Then set it away until the following day, then bottle for use, letting it settle from time to time as you get the lime at the bottom disturbed. This is a most useful thing, especially in summer, often recommended by physicians for children with weak digestion or sour stomachs. If the cream in the morning curdles in the coffee, a few tea-spoons of lime water will prevent that, or same of milk that does not taste sour but curdles when you heat it for a pudding or custard. It leaves no unpleasant taste. Lady Manager World’s Fair, Milwaukee, Wisconsin,MISCELLANEOUS, 599 Odds mid Ends—A poultice of corn meal and hops thoroughly cooked is excellent for oak or ivy poisoning. Apply hartshorn freely to bites and stings. To remove ink stains, dip in hot tallow and wash in hot suds. Use common baking soda for burns. Alternate Lady Managei Woild’s Fair, Lisbon, North Dakota.6oo 1HANKS to the inventions of this progressive age, “blue Monday” has become a thing of the past. The modern housekeeper, supplied with a good washing-machine, wringer, etc., has no need to dread the day, as a few hours will suffice to accomplish what it used to take all day long to do; and this with less than half the former toil. But even for those who have not all the mechanical contrivances of the times in which we live, a little forethought and management, together with the excellent soaps now to be so cheaply procured, make it far less laborious than of old to do the family washing. The wise “house-mother” will strive to have the repairing of garments done beforehand, as rents are made larger, thin places worn into holes, and darns never so easily nor yet so neatly executed when the edges have been fulled in the washing, or frayed out in the wringing, or stretched out of shape as the garment swings on the clothes-line, or may have flapped in the sudden storm or wind. She will as far as possible on the day before attend to the necessary preliminaries, such as extracting coffee, fruit, and other stains, by scalding them in hot water, allowing them to remain in it till cold before touching them with soap or suds, which would otherwise serve to set them; also sorting the clothes, separating the white from the colored, cotton from woolen, and putting the badly soiled to soak over night. Then if hard water must be used, it should be procured and softened before the labor of washing begins.THE LAUNDRY. 6oi This may be done by boiling about a peck of ashes and adding both lye and ashes to a barrel of water. It will be cloudy at first, but will soon settle and become clear. Do not make it too strong with lye, however, or your hands will suffer; nor yet too weak, or your clothes will turn yellow. Some soften hard water with sal-soda, others with borax; but if the soap you use has borax in it, the ashes are to be preferred. A half ounce of quick-lime may be dissolved in nine quarts of water, and the clear solution put into a barrel of hard water, and when it settles the whole will be soft. There is also a “Hard-water-Soap” in the market which obviates the necessity of softening the water. This soap being, as its name indicates, intended for hard water, does not do as well with soft. “Olivine” and “Soapine” may also be used with hard water, as well as with soft; but with the former more of the powder will be required. These articles give good satisfaction, and clothes soaked in the latter will need no boiling. This is also true of many of the laundry soaps of the present day. In using the latt er, however, it is well strictly to adhere to the accompanying directions, more especially as to the length of time the clothes should remain at soak, for many of them contain borax, which is apt to yellow clothing soaked in it too long. Used in the proportion of two handfuls to a tub containing about five pailfuls of water, borax will merely soften the water if hard, but whiten the clothes and make them wash easily, besides saving largely in soap. A handful of tansy thrown in the wash-boiler will green the water, but is said to whiten the clothes. The same may be said of peach leaves. In sorting clothes for soaking, separate the white from the colored, the fine from the coarse, and, if there is much of it, the bed linen from the body linen, making two or three lots, and putting coarse and large pieces, and small and fine602 THE LAUNDRY. in separate tubs, and the bed-clothes, such as spreads, sheets, and pillow-slips, by themselves. Rub soap on streaked or dirty places, and always put the most soiled pieces at the bottom of the tubs; then pour on hot suds sufficient to cover them well, made with soap, washing powder, or fluid, whichever you like best, and in the proportions given in the directions accompanying the article. Lastly cover each tub with a thick cloth, or clean bit of old carpeting, so as to keep the contents warm as long as possible, and leave the suds to loosen the dirt. If clothes are to be boiled, half fill your wash-boiler with water in which soap was dissolved the night before, and when quite warm, but not boiling hot, put in the clothes from the tubs, the cleanest and finest lot first, of course. Do not fill too full, nor cover too closely, nor boil more than from five to ten minutes, as long boiling yellows the fabrics or else sets the dirt, making them gray and grimy. The removal of a part of the water and filling up with cold suds will also prevent their yellowing. From the boiler remoye to a tub and pour cold water on them, and then wash thoroughly with machine or hand. If the latter, do not rub hard, but lightly and easily, frequently plunging the piece you are washing into the suds, so as to have the water pass often and freely through the fabric. Hard rubbing fatigues unduly, wears out garments prematurely, and sets the dirt instead of loosening and removing it. Wring out of this “sudsing-water,” as it is called, pass through an abundant rinsing-water, and, lastly, through the bluing-water, which is best slightly warm, and the bluing dissolved in warm water, as this renders it less likely to streak or spot the clothes. The last two waters may, if more convenient, be hard, though pure, colorless rain-water is better. Next comes the starching. Starch should always be used as hot as possible, as the hotter it is the stiffer it makes the clothes. Make it by wetting two or three table-spoonfuls of fine starch in cold water, and then turning on a quart of boiling water, stirring constantly, and allowing it to boil until clear and jellylike. Cuffs, collars, shirt-bosoms, andTHE LAUNDRY. 605 all portions of garments requiring to be very stiff, starch with this; then thin what is left with hot water, and use for articles that need less stiffening. Flour starch is better than fine starch for calicoes and ginghams, as it not only makes them more stiff, but they retain their stiffness longer. Three heaping table-spoonfuls of flour to one quart of boiling water will make sufficient for one dress, and the remainder can be used for starching colored aprons or smaller pieces. To keep starched clothes from sticking to the iron, and to give them a fine polish, stir into the starch as you take it off the fire a lozenge of "Chinese starch polish” (the recipe for making which is given further on); or, failing this, a bit of spermaceti the size of a pea, or a little white wax, a teaspoonful of powdered (white) soap and one of salt, or even a tea-spoonful of kerosine oil, or a candle-end. Cold Starch is simply fine starch wet with cold water, about a tea-spoon to a small tea-cup of water, and used either without or in addition to previous starching in boiled starch. The article to be starched may be dipped and dried several times to increase the stiffness, and then ironed wet, the heat of the hot iron cooking the starch. It is used for linen collars, cuffs, shirt bosoms, etc. Starch for Black or very dark calico may be made with hot coffee, or better still from glue, which will give it a gloss equal to new goods, and keep it from soiling as quickly as if starched with flour or fine starch. For starching muslins, prints, ginghams, and calicoes of delicate color, dissolve in the water with which the starch is made a bit of alum the size of a shell-bark. By so doing the colors will keep bright for a long time, which is very desirable for dresses which have to be washed frequently, and the cost is trifling. Hang starched clothes where they will dry rapidly; in the house in winter, as freezing prevents their becoming stiff — "killing the starch,” as washerwomen phrase it. Flannels and Colored Clothes must not be soaked in hot suds; though soaking in clear hot water before washing for the first time will set many dark colors, while the fulling and shrinking of flannels and knit6o6 THE LAUNDRY. woolen goods may be entirely prevented by washing altogether in cold water, barely taking the chill off in winter weather. Never rub soap on flannels, but let them lie in cold suds a sufficient length of time to loosen the dirt; then wash, wring, throw into water well blued, letting them stand in this for half an hour. Then wash again, rinse through a third water, wring as dry as possible, and hang where they will dry quickly. Borax is very useful in washing colored or badly soiled flannels. Blankets are best washed by soaking one hour in cold suds made by dissolving >2 lb. soap, to which add i oz. hartshorn, and from i to 2 table-spoons powdered borax, with water enough to cover them well. Do not rub, but rinse through several waters withoui wringing, and hang where they will dry fast, and they will repay your efforts by being as nice and soft as new. Woolen Pants. Never wring woolen pants, nor sprinkle them, but take them off the line when almost dry, fold as when purchased, wring out a towel wet in clear water, cover the pants with it, and iron till the towel is perfectly dry. Bluing. Make your own bluing, using U oz, pulverized oxalic acid and i oz. best Prussian blue to i qt. clear rain-water. Keep it where it will not freeze in winter. This will not injure the clothing, as liquid bluing so often does; and in winter when it is not convenient to hang the clothes out on the same day that they are washed, let them stand in weak bluing water over night; it will tend to bleach them. “Bed-Tacks ” or uComforters” made with wool instead of cotton, are more healthful, because they allow a free escape of the exhalations from the body. They are also more easily .washed than the cotton. Soak them thirty minutes in weak warm suds made with soft water, and do not rub nor wring, but pound or punch lightly and then drain by laying across two sticks supported on chairs. Use two copious rinsing waters, letting them lie awhile in each before draining. Hang up on a high line, securing by the edge of the comforter; then when nearly dry take hold of the lower edge and shake; this will make the wool fluffy. Quilts may be washed in the same way.THE LAUNDRY. 607 Black Goods should be washed in crude ammonia and water, instead of soap, rinsed in strong bluing water, hung up wrong side out and without wringing, and then pressed on the wrong side when nearly dry. This will improve its looks. To Wash Delicate Colors. Blue and other delicate colors liable to fade may be set by soaking a couple of hours in water in which sugar of lead has been dissolved, in the proportion of 1 oz. to the pailful. Rinse in alum-water made in the same proportions, then wash quickly in warm soap-suds, rinsing in cold water, hang up wrong side out in a shady, but airy place, where they will dry quickly, and as soon as sufficiently dry iron without previous sprinkling. Lace Curtains. Do not put lace curtains to soak, but wash them out gently by hand in a weak solution of sal-soda, barely warm, and rinse in blued water, squeezing dry, but never wringing. The starch should also be blued slightly. If you have a frame set closely with tenter-hooks, on which to fasten the curtains, you can stretch and dry four to six at a time. If not, lay clean, heavy sheets on the floor of an airy, unused room, and spread your curtains on them, stretching to their original size, and pinning both lace and sheets fast to the carpet. Let them dry, and they will not need to be ironed. Linen Suits. Wash linen suits in hay-water prepared by scalding old dry hay and letting it stand till the water is colored. The linen will look like new. Red table linen, and towels with colored borders, are best washed in borax water with no soda and but little soap. Fruit Stains. Fruit stains that boiling water will not remove will yield to “Jave^e water,” made by dissolving lb. chlorate of lime and 1 lb. sal-soda in 2 qts. boiling hot soft water, and when cold adding as much more soft water. Wet the discolored spots with this preparation, and when they are removed, rinse, and then wash as usual. Mildew may be removed by rinsing in a pailful of water in which a large table-spoon of chlorate of lime has been dissolved; do6o8 THE LAUNDRY not wring, but lay wet on grass in the hot sunshine, and repeat till it disappears. Hints. After washing, turn your tubs bottom side up and cover the top with water instead of putting it into the tub. Cleanse your wringer with kerosene to keep it from getting stiff or gummed up. Wash rusty boilers with sweet milk, and ever after set away dry. Rub flat-irons with salt, or fine sand-paper, and be sure to remove them from the stove as soon as through ironing, if you would preserve the temper of the steel. To Remove Scorch. Hold linen to the fire to remove scorch, or expose to hot sunshine; or, if very badly browned, use a cream made of i tea-spoon powdered soap, i of juice squeezed from sliced onions, 2 oz. fuller’s earth, and pi tea-cup strong vinegar, well mixed, boiled for a few minutes, and applied cold. This will do the work unless the threads are broken, in which case nothing will answer but a neat patch. 4fiChinese Starch Polish” is made of A 1 (not B 1) paraffine wax, which is the hardest manufactured. Melt carefully over a slow fire, then remove from stove, covering the vessel containing it to prevent its cooling prematurely. Place several round pie-tins well greased with olive oil (not lard) on a perfectly level table, and pour in the melted wax to a depth of }i inch; cool slowly, and before quite cold cut with a lozenge-shaped stamp, larger ?t the top than at the bottom, so that the cakes will pass upward. Then lay them on other tins to cool and harden, separating them from each other. A few drops of oil of violet, or of rose geranium, stirred into the wax while cooling, will impart a delicious perfume to the cakes, and subsequently to the linen. Add one such lozenge to each qt. of starch. There is nothing that will give a finer gloss and better polish to cuffs, collars, etc., than this, or will as greatly lessen the labor of ironing. A Good Washing Fluid is made by dissolving 1 oz. soda and 1 lb. potash in 1 gal. hot water. When cold, add to this 1 oz. hartshorn, pourthe whole into a jug and cork tightly. Put pt. of this fluid into a small tubful of^ cold suds, and use for boiling the clothes, which must boil ten minutes.