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+The Project Gutenberg eBook, My Pet Recipes, Tried and True, by Various
+
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+
+
+
+Title: My Pet Recipes, Tried and True
+       Contributed by the Ladies and Friends of St. Andrew's Church, Quebec
+
+
+Author: Various
+
+
+
+Release Date: June 13, 2007  [eBook #21826]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+
+***START OF THE PROJECT GUTENBERG EBOOK MY PET RECIPES, TRIED AND TRUE***
+
+
+E-text prepared by Tamise Totterdell and the Project Gutenberg Online
+Distributed Proofreading Team (https://www.pgdp.net) from page images
+generously made available by Early Canadiana Online
+(http://www.canadiana.org)
+
+
+
+Note: Project Gutenberg also has an HTML version of this
+      file which includes the original illustrations.
+      See 21826-h.htm or 21826-h.zip:
+      (https://www.gutenberg.org/dirs/2/1/8/2/21826/21826-h/21826-h.htm)
+      or
+      (https://www.gutenberg.org/dirs/2/1/8/2/21826/21826-h.zip)
+
+
+      Images of the original pages are available through
+      Early Canadiana Online. See
+      http://www.canadiana.org/ECO/ItemRecord/38328?id=9106f89a0c3d04d6
+
+
+Transcriber's note:
+
+      Obvious typographical errors have been corrected, but
+      inconsistencies in spelling and hyphenation have been
+      retained.
+
+      Advertisements are presented as in the original--several
+      before the text with the remainder after the text.
+
+
+
+
+
+MY
+PET RECIPES
+TRIED and TRUE
+
+CONTRIBUTED BY THE LADIES AND FRIENDS
+OF ST. ANDREW'S CHURCH
+QUEBEC
+
+
+     *     *     *     *     *     *
+
+
+    BY APPOINTMENT FURRIERS TO THE QUEEN.
+
+    HOLT, RENFREW & Co.
+
+    QUEBEC and TORONTO.
+
+    THE ..
+    LARGEST
+
+    Manufacturers of
+    FINE FURS in Canada
+
+    Exclusive Designs in Ladies' Persian
+    Lamb and Sealskin Coats
+
+    FINE HUDSON BAY AND
+      RUSSIAN SABLE SKINS,
+        SILVER, WHITE AND
+          BLUE FOX SKINS.
+
+
+
+
+    RECIPES
+    ARE USELESS
+
+    Unless you have the ingredients to
+    demonstrate them.
+
+    This Is Where We Shine
+
+    We carry the very best of groceries
+    in Quebec. We make a specialty
+    of the choicest goods. Everything
+    is fresh and appetizing. If you are
+    among our customers you are aware
+    of these facts. If not give us a
+    trial order.
+
+    A. GRENIER
+
+    Family Grocer and Wine
+    Merchant
+
+    92 & 94 St. John Street
+
+    .. TELEPHONE 241 ..
+
+
+
+
+    ESTABLISHED 1842
+
+    GLOVER, FRY & CO.
+
+    ... IMPORTERS OF ...
+
+    FANCY DRY GOODS
+
+    NOVELTIES RECEIVED WEEKLY
+
+    DRESS AND MANTLE DEPARTMENTS Under
+    First Class Modistes. Special Orders
+    Executed Promptly
+
+    LATEST NOVELTIES IN MILLINERY,
+            STRAW, CHIP and FELT HATS
+                        ... NEW SHAPES.
+
+    GENTLEMEN'S CLOTHING Made To Order Within
+    12 Hours. First Class Fit and Workmanship
+    Guaranteed
+
+    All Goods Marked in Plain Figures.
+
+    One Price Only.
+
+    GLOVER, FRY & Co.
+
+    24 & 26 Fabrique Street,
+
+    Quebec.
+
+
+
+
+    Under the distinguished patronage of H. R. H. Princess Louise,
+    H. E. Lady Stanley of Preston, also Her Excellency Lady Aberdeen.
+    For Ladies Tailor made Garments.
+
+    D. MORGAN,
+    PLACE D'ARMES  -  QUEBEC.
+
+    Ladies Costumes
+
+    Of all descriptions in Cloth made to order on short
+    notice, also Cloaks, Ulsters, etc., etc.
+
+
+
+
+    Medicine ..
+
+    When you need medicine you want the best.
+    That is natural. A man may be contented
+    with an $18.00 overcoat even though he knows
+    some other men wear coats that cost $45.00.
+    A woman may wear $1 gloves and see the $2
+    kind without being disturbed. IT IS DIFFERENT
+    WITH MEDICINE. Everyone wants the
+    highest quality; and that is the only kind
+    we keep. We are particular in selecting and
+    buying our drugs; careful in making our
+    medicines and exact in compounding prescriptions.
+
+    WE SOLICIT YOUR TRADE ON THESE ASSURANCES.
+
+    HENRY WILLIS,
+    CHEMIST and DRUGGIST
+    4 St. John Street, - - - Quebec.
+
+
+
+
+    S. J. SHAW & Co.
+
+    13 St. John Street,
+
+    ... AND ...
+
+    Corner Mountain Hill
+    and Notre-Dame St.
+
+    House Furnishing
+    HARDWARE
+    FANCY MOULDS
+    AND SLICERS.
+
+    Telephones  {UPPER TOWN,      573
+                {LOWER TOWN,       44
+
+
+
+
+
+    [Illustration: M. TIMMONS & SON
+    MANUFACTURERS OF
+    GINGER ALE
+    SODA WATER &c.
+    QUEBEC]
+
+    THE BEST IN THE UNIVERSE.
+
+    THE ...
+
+    MAGI CALEDONIA
+    MINERAL WATERS
+
+    Are famous for the relief afforded in Rheumatism,
+    Indigestion, Dyspepsia, Liver, Kidney and Bladder
+    troubles, Blood and Skin diseases, Female Complaints,
+    etc. Surpassing in the cures the most
+    celebrated European Spas. At the World's Columbian
+    Exhibition, the highest distinction was
+    awarded the
+
+    MAGI CALEDONIA SPRINGS WATERS
+
+    over all competitors--Medal and Diploma.
+
+
+    M. TIMMONS & SON,
+
+    SOLE AGENTS & BOTTLERS,
+
+    90-92 COTE D'ABRAHAM, QUEBEC.
+
+
+     *     *     *     *     *     *
+
+
+MY
+PET RECIPES
+TRIED and TRUE
+
+CONTRIBUTED BY THE LADIES AND FRIENDS
+OF ST. ANDREW'S CHURCH
+QUEBEC
+
+
+
+
+
+
+
+    "We may live without poetry, music and art;
+     We may live without conscience, and live without heart;
+     We may live without friends; we may live without books;
+     But civilized man cannot live without cooks."
+                                      --OWEN MEREDITH.
+
+
+Quebec
+"Daily Telegraph" Printing House
+1900
+
+
+
+
+Rhymes to Remember...
+
+
+        "_Always have lobster sauce with salmon,
+        And put mint sauce your roasted lamb on.
+    In dressing salad mind this law
+    With two hard yolks use one raw.
+        Roast pork, sans apple sauce, past doubt
+        Is Hamlet with the Prince left out.
+    Broil lightly your beefsteak--to fry it
+    Argues contempt of christian diet.
+        It gives true epicures the vapors
+        To see boiled mutton minus capers.
+    Boiled turkey, gourmands know, of course
+    Is exquisite with celery sauce.
+        Roasted in paste, a haunch of mutton
+        Might make ascetics play the glutton.
+    To roast spring chickens is to spoil them,
+    Just split them down the back and broil them,
+    Shad, stuffed and baked is most delicious,
+    T'would have electrified Apicius.
+        Roast veal with rich stock gravy serve,
+        And pickled mushrooms too, observe,
+    The cook deserves a hearty cuffing
+    Who serves roast fowl with tasteless stuffing.
+        But one might rhyme for weeks this way,
+        And still have lots of things to say;
+    And so I'll close, for reader mine,
+    This is about the hour to dine._"
+
+
+
+
+SOUP.
+
+
+"The best soups are made with a blending of many flavors. Don't be
+afraid of experimenting with them. Where you make one mistake you will
+be surprised to find the number of successful varieties you can produce.
+If you like a spicy flavor try two or three cloves, or allspice, or bay
+leaves. All soups are improved by a dash of onion, unless it is the
+white soups, or purées from chicken, veal, fish, etc. In these celery
+may be used. In nothing as well as soups can a housekeeper be economical
+of the odds and ends of food left from meals. One of the best cooks was
+in the habit of saving everything, and announced one day, when her soup
+was especially praised, that it contained the crumbs of gingerbread from
+her cake box! Creamed onions left from a dinner, or a little stewed
+corn, potatoes mashed, a few baked beans--even a small dish of apple
+sauce have often added to the flavor of soup. Of course, all good meat
+gravies, or bones from roast or boiled meats, can be added to your stock
+pot. A little butter is always needed in tomato soup. In making stock,
+use a quart of water for every pound of meat and bone. Cut the meat in
+pieces, crack the bones, place all in the kettle, pour over it the
+proper quantity of cold water; let it soak a while on the back of the
+range before cooking. Let soup boil slowly, never hard, (an hour for
+each pound of meat) strain through a sieve or coarse cloth. Never let
+the fat remain on your soup. Let get cold and lift it off, or skim it
+off hot."
+
+
+BROWN STOCK.
+
+MRS. W. COOK.
+
+Four pounds shin of beef, or other meats and bones--four carrots, four
+onions, one turnip, one small head of celery, one half tablespoonful of
+salt, one half teaspoonful of peppercorns, six cloves, five pints of
+cold water. Cut up the meat bone and place it in a large saucepan, pour
+over the water, skim when boiling, prepare the vegetables, add them to
+the saucepan; cover closely and boil slowly four hours. The spice should
+be added with the vegetables.
+
+
+CREAM OF CELERY SOUP.
+
+MRS. ERNEST F. WURTELE.
+
+One quart chicken or veal broth; one quart milk; one half cupful rice;
+one teaspoonful salt; one head celery; seasoning. Use for this soup a
+quart of chicken or veal broth and about a quart of milk; pick over and
+wash the rice, rinse it well in cold water, and put it in a thick
+saucepan over the fire with a pint of milk and a teaspoonful of salt;
+wash a head of celery and grate the white stalks, letting the grated
+celery fall into milk enough to cover it; put the grated celery with the
+rice and gently simmer them together until the rice is tender enough to
+rub through a sieve with a potato masher, adding more milk if the rice
+absorbs what has first been put with it. After the rice has been rubbed
+through the sieve, return it to the saucepan, place it again over the
+fire, and gradually stir with it the quart of stock or broth; if this
+quantity of stock does not dilute the soup to a creamy consistency, add
+a little milk; let the soup get scalding hot, season it with salt, white
+pepper, and a very little grated nutmeg, and serve at once.
+
+
+CELERY SOUP.
+
+MRS. STOCKING.
+
+Four large potatoes, three large onions, six or eight stalks of celery.
+Chop all the vegetables very fine, and place in an earthern kettle and
+cover with boiling water, stir often till cooked, then add one quart of
+milk and let boil; add butter, pepper and salt to taste. This receipt
+will serve six persons.
+
+
+CHICKEN CREAM SOUP.
+
+MRS. DUNCAN LAURIE.
+
+Take the carcase of a roast chicken or turkey, break the bones, and
+cover with a quart of cold water and simmer for two hours adding
+boiling water, to keep the original quantity. Strain and return to
+kettle, add one chopped onion, two grated raw potatoes, one half small
+turnip grated, and one half cup rice. Boil until rice is very soft.
+Strain again, and return to kettle and let boil, and add one pint milk,
+one teaspoon cornstarch rubbed smooth in a tablespoon butter and a
+little salt and pepper, serve hot.
+
+
+CONSOMME À LA TOLEDO--CLEAR SOUP.
+
+MISS STEVENSON.
+
+One quart stock, two eggs, two gherkins, a little red and green
+colouring, two tablespoonfuls cream, whites and shells of two eggs, one
+wine glass of sherry, and a little nutmeg. Beat the two whole eggs, pour
+over them the cream (hot.) Season the custard with pepper, salt and
+nutmeg, colour half red and half green, pour both parts into buttered
+tins, poach in hot water until firm. Beat the whites and shells of eggs
+with a little cold water, add them to the stock, pour it into a saucepan
+and whisk over the fire till boiling; draw on one side and simmer ten
+minutes. Cut the custard in shapes, rinse then in warm water, shred the
+gherkins, strain the soup, add the wine and garnishing just before
+serving.
+
+
+CAULIFLOWER SOUP.
+
+One cauliflower, two yolks of egg, one half pint of cream, one quart
+chicken stock. Boil together the stock and cauliflower, for twenty
+minutes, take out the cauliflower, put aside some of the best parts,
+pass remainder through a sieve, mix together the yolks and cream, add
+them to the soup, put all in a saucepan and stir over the fire until it
+begins to thicken, put the pieces of cauliflower into a tureen and pour
+the soup over them; the stock used in this soup is better without any
+other vegetables.
+
+
+FISH SOUP.
+
+Two pounds of raw fish, one tablespoonful parsley, one and one half
+ounces butter, one ounce flour of rice, one half pint milk, one quart of
+water, pepper, and salt. Boil together the bones and skin of fish for
+half an hour. Strain, melt butter in a saucepan, stir into it the flour,
+add strained water from the pan. Cut up the fish into small pieces, add
+it, also salt and pepper, boil slowly ten minutes, add parsley at last
+minute.
+
+
+GIBLET SOUP.
+
+MISS BEEMER.
+
+Giblets from two or three fowls; two quarts of water; one of stock; two
+tablespoons of butter, ditto of flour; salt, pepper, and onion if
+desired. Put giblets on to boil in the water and boil gently till
+reduced to one quart (about two hours); take out the giblets, cut off
+tough parts and chop fine the remainder. Return to the liquor and add
+stock. Cook butter and flour together until a rich brown, and add to
+the soup; season, cook gently half an hour; stir in half a cup of bread
+crumbs and in a few minutes serve hot.
+
+
+KIDNEY SOUP.
+
+MISS STEVENSON.
+
+One ox kidney, one quart second stock or water, one tablespoon Hardy
+sauce, one tablespoon mushroom ketchup, one ounce butter, one ounce rice
+flour, pepper, salt and cayenne. Wash and dry the kidney, cut into thin
+slices; mix together the flour, pepper and salt and roll the kidney in
+it. Brown them quickly in the butter, pour over the stock, skim when
+boiling. Add sauce and simmer slowly two hours.
+
+
+LENTIL SOUP.
+
+MRS. THEOPHILUS OLIVER.
+
+One half pound of lentils, one carrot, one onion, one ounce dripping,
+salt, pepper corns, one quart of water, one tablespoon of flour. Soak
+the lentils all night, wash well, scrape carrot, and onion cut up. Put
+the dripping into a saucepan, when warm, put in vegetables, lentils and
+flour. Stir for five minutes until all fat is absorbed, add the water
+warm, some herbs tied in a bit of muslin. Boil for an hour or more. Rub
+through a sieve, return to saucepan. Reheat and serve.
+
+
+OX TAIL SOUP.
+
+MRS. W. COOK.
+
+Divide an ox tail into lengths of an inch and a half; melt an ounce of
+butter in a stew pan and fry the pieces in this, turning them about for
+five minutes. Add two quarts of stock or water and bring gently to a
+boil. Throw in a teaspoonful of salt, and carefully remove the scum as
+it rises. Add a carrot, a turnip and an onion with two cloves stuck in
+it, a little celery, a blade of mace and a small bouquet of garum. Stew
+gently two and one half hours. Strain the soup and put the pieces of ox
+tail in cold water to free them of fat. Mix an ounce and one half of
+flour smoothly with a little cold water, add to the stock and simmer for
+twenty minutes. Add a little cayenne, a few drops of lemon juice and a
+glass of port wine if liked and serve.
+
+
+OYSTER SOUP.
+
+MISS MIRIAM STRANG.
+
+One quart boiling water, one quart milk, stir in one teacup rolled
+cracker crumbs, season with pepper and salt to taste. When all come to a
+boil add one quart of oysters; stir well so as to keep from scorching,
+then add a piece of butter size of an egg; let it boil up just once,
+then remove from the fire immediately.
+
+
+CREAM OF PEA SOUP.
+
+MISS RUTH SCOTT.
+
+One tin of peas and one pint of water, a very small piece of onion, let
+it boil about twenty minutes, strain and mash through sieve. Two
+tablespoonfuls of butter, and one of flour, well blended together. Add
+that to the peas. Last of all add a pint or _more of boiling milk_. Put
+on the stove till it thickens, but be careful not to let it boil.
+
+
+PALESTINE SOUP.
+
+MRS. W. COOK.
+
+Wash and pare two pounds of artichokes and put them in a stewpan with a
+slice of butter, two or three strips of bacon rind, which have been
+scalded and scraped and two bay leaves. Put the lid on the stew pan and
+let the vegetables "sweat" over the fire for eight or ten minutes,
+shaking the pan occasionally to keep them from sticking. Pour on water
+to cover the artichokes and stew gently till soft. Rub them through a
+sieve, mix the liquor they were boiled in with them, make the soup hot
+and add boiling milk until it is as thick as double cream. Add pepper
+and salt to taste. Just before serving, mix with the soup a quarter of a
+pint of hot cream. This addition will be a valuable one, but may be
+dispensed with.
+
+
+PUREE DE PETIT POIS.
+
+MISS STEVENSON.
+
+One pint green peas, two yolks of egg, one gill cream, one and one half
+pints stock, salt and pepper. Strain the liquid from the peas, put them
+with the stock in a saucepan and simmer twenty minutes; pass them
+through a sieve, pour back to the pan, add yolks, cream, pepper and
+salt, and stir over the fire until it begins to thicken; do not allow it
+to boil. A spray of mint boiled with the peas is a great improvement.
+
+
+PUREE DE VEAU.
+
+Four ounces pounded veal, one pint stock, one ounce butter, one ounce
+flour, yolks of two eggs, few drops of lemon juice, one half pint
+whipped cream. Mix veal and butter together in a saucepan, add flour,
+then by degrees the stock (hot) just boil up. Mix yolks and add little
+by little the cream, a few drops of cochineal, salt and pepper, pour
+over this the contents of the saucepan very carefully.
+
+
+TOMATO SOUP.
+
+MRS. HENRY THOMSON.
+
+One pint of stewed tomatoes, add a pinch of soda, stir till it ceases
+foaming, then add one pint boiling water and one pint of milk, strain
+and put on the stove and when near boiling, add a tablespoonful of
+cornstarch, wet it with a little cold milk, one tablespoon butter, a
+little pepper and salt to taste.
+
+
+TOMATO SOUP.
+
+MISS EDITH HENRY.
+
+Take a tin of tomatoes and add half a pint of water. Let this boil for
+half an hour till the tomatoes are well broken. Add a tablespoonful of
+cornstarch, dissolved in a little cold water and mix well. Flavor with
+salt and pepper to taste, and half a small onion. Then add a quart of
+milk. Let this boil and stir well, so that it will mix, and be careful
+that it does not burn on the bottom of the pan.
+
+
+TURKISH SOUP.
+
+MRS. W. COOK.
+
+One quart of white stock, one half teacupful of rice, yolks of two eggs,
+one tablespoon cream, salt and pepper. In preparing this soup boil first
+the rice in the stock for twenty minutes. Then pass the whole through a
+wire sieve, rubbing through such of the rice as may stick with a spoon,
+then stir it thoroughly to beat out such lumps as the rice may have
+formed and return all to the saucepan. The yolk of egg, cream, pepper
+and salt, must now be well beaten together and added to the stock and
+rice, the whole stirred over the fire for two minutes, care being taken
+to prevent boiling after the eggs are put in, or they will curdle. This
+soup should be served very hot and is excellent.
+
+
+TURTLE BEAN SOUP.
+
+MISS FRASER.
+
+One pint of black beans, boil in two quarts of water, one onion, two
+carrots, small teaspoon of allspice, five or six cloves, a small bit of
+bacon or ham. A good bone of roast beef or mutton, let all boil till
+quite tender perhaps two hours. Then turn into a colander, take out the
+bone and rub all the rest with a wooden spoon through the colander, if
+this is too thick add some stock or water. Some meat balls can be
+added.
+
+
+
+
+FISH AND OYSTERS.
+
+
+    "Now good digestion wait on appetite,
+     And health on both."--MACBETH.
+
+
+RULE FOR SELECTING FISH.
+
+If the gills are red, the eyes full, and the whole fish firm and stiff,
+they are fresh and good; if on the contrary, the gills are pale, the
+eyes sunken, the flesh flabby, they are stale.
+
+
+BAKED CODFISH.
+
+MRS. DAVID BELL.
+
+Choose a good sized fresh codfish, prepare it for cooking without
+beheading it, fill the inside with a dressing of bread crumbs, a finely
+chopped onion, a little chopped suet, pepper and salt and moisten all
+with an egg. Sew up the fish and bake, basting with butter or dripping.
+If butter, beware of too much salt.
+
+
+BAKED CODFISH.
+
+MRS. R. M. STOCKING.
+
+Pick very fine one cup of codfish; soak several hours in cold water;
+have ready two cups of mashed potatoes and mix well with one egg, a cup
+of milk, one half cup of butter, little salt and pepper; put this in a
+baking dish and cover the top with bread crumbs; moisten with milk; bake
+one-half hour.
+
+
+CURRIED FISH.
+
+MRS. W. COOK.
+
+One pound cooked white fish, one apple, two ounces of butter, one onion,
+one pint of fish stock, one tablespoon curry-powder, one tablespoon
+flour, one teaspoon lemon juice or vinegar, salt and pepper, six ounces
+of rice. Slice the apple and onion, and brown them in a pan with a
+little butter, stir in them the flour and curry powder, add the stock by
+degrees; skim when boiling and simmer slowly one half hour, stir in them
+the lemon juice, also a very small teaspoon sugar; strain and return to
+the saucepan, cut up the fish into neat pieces, and put them into the
+saucepan also, when quite hot dish with a border of rice.
+
+
+FISH CREAM.
+
+MRS. J. G. SCOTT.
+
+One can of salmon, one quart of milk, one cup of flour, one cup of
+butter, three eggs, one cupful of bread crumbs, one half cupful grated
+cheese, one onion, one bunch of parsley, two bay leaves. Take the canned
+salmon, or boil a fish, and when cool take out the bones and break the
+fish in small pieces. Put on to boil one quart of milk, an onion, a
+bunch of parsley, and two bay leaves; after boiling strain through a
+colander, then add a cup of flour mixed smooth with cold milk and a cup
+of butter; beat up three eggs and pour into the mixture. Put in a baking
+dish alternate layers of fish and cream until the dish is full, putting
+cream top and bottom. Place on top one cup of bread crumbs and one half
+cup of grated cheese. Salt to taste, and cayenne pepper. Bake twenty
+minutes.
+
+
+FISH MOULD.
+
+MRS. A. COOK.
+
+Boil a fresh haddock, remove the bones and pick it in pieces, soak some
+bread in milk; put the fish, bread, a small piece of butter, one or two
+eggs, pepper and salt together in a bowl and beat them well together.
+Put the mixture in a mould and steam, turn out, and garnish with
+parsley. Tomato sauce is nice poured round the mould when turned out.
+The fish should be about twice the quantity of the bread.
+
+
+TOMATO SAUCE.
+
+Six tomatoes, two ounces butter, one half ounce flour, one half pint
+stock, one teaspoon of salt, one fourth teaspoon of pepper. Place the
+tomatoes in a pan and pour over them the stock, add salt and pepper.
+Place the pan over the fire and cook all slowly for half an hour. Place
+a wire sieve over a basin and rub the tomatoes and stock through the
+sieve. Melt the butter in a saucepan, add the flour stir well together,
+pour over the tomatoes and stock and stir all over the fire till
+boiling, when the sauce is ready for use. Tinned tomatoes do not take so
+long to boil.
+
+
+FISH SCALLOP.
+
+MISS RUTH SCOTT.
+
+Remains of cold fish of any sort, one half pint of cream, one half
+tablespoonful anchovy sauce, one half teaspoonful made mustard, one half
+teaspoonful walnut ketchup, pepper and salt, bread crumbs. Put all the
+ingredients into a stew pan, carefully picking the fish from the bones;
+set it on the fire, let it remain till nearly hot, and stir
+occasionally. Then put in a deep dish, with bread and small bits of
+butter on top; put in the oven till nearly browned. Serve hot.
+
+
+FISH PIE.
+
+MRS. ANDREW THOMSON.
+
+Boil one haddock, take the best part of the fish, one pint of milk and a
+piece of butter as large as an egg, half a cup of flour, two yolks of
+eggs, stir together, and then mix well with the fish. Put in a pudding
+dish, and take a half cup of bread crumbs, half a cup of grated cheese,
+put in the oven for ten minutes, salt and pepper to taste.
+
+
+POTTED HERRINGS.
+
+MRS. DAVID BELL.
+
+Scale and clean fresh herrings, then taking the fish by the tail you can
+easily remove the backbone drawing it towards the head. The smaller
+bones will melt in the vinegar; remove the heads and roll each fish up,
+tail end inside, and wind a thread round each roll, lay them in the
+vessel they are to remain in till used, a stone earthernware crock is
+best. Make scalding hot with spices as much vinegar as will cover them,
+pour it over the fish and keep them hot about the stove for about an
+hour, when they will be well cooked through; do not let them boil or
+they will break. Keep in a cool place. Spices: whole white pepper, whole
+allspice, and a blade of mace if it is liked.
+
+
+LOBSTER CUTLETS.
+
+MRS. FARQUHARSON SMITH.
+
+Mince the lobster fine, and season with pepper and salt, make good and
+thick with drawn butter. Mix with the lobster enough to make it stick
+together. Shape with the hands into cutlets, roll in bread crumbs and
+fry in hot lard.
+
+_The Sauce:_--Make rather a thin custard, season with pepper, salt and a
+little nutmeg and chopped parsley, place over the cutlets.
+
+
+LOBSTER STEW.
+
+MRS. ERNEST F. WURTELE.
+
+Take a boiled lobster and split it open, cut the meat into small pieces
+and put into a saucepan with one pint of milk; when boiling add two
+tablespoons of flour dissolved in a little water, and boil ten minutes.
+Season with salt, pepper and a small piece of butter. Just before
+serving pour in a wineglassful of sherry. Canned lobster may be used
+with very good results.
+
+
+OYSTER PIE.--FAMOUS.
+
+One cup melted butter is put in a lined saucepan, and three tablespoons
+of flour which are rubbed well into the butter, one half teaspoon of
+mace, a little pepper and salt. The juice of the oysters is put into
+this to make it thin, and little by little one quart of boiling milk to
+one quart of oysters. Last the oysters are put in very carefully and
+given a very short boil. The whole is pretty thick and is then put into
+a pie dish with pie crust over; one cup of cream is put in just before
+the oysters are emptied into the pie dish.
+
+
+OYSTER PIE OR PATTIES.
+
+MISS M. A. RITCHIE.
+
+Crust:--One pound of butter, one pound of flour, one half cup of water.
+Sauce:--One tablespoonful of butter, two tablespoonfuls of flour, one
+cup of cream or milk, one pint of oysters.
+
+
+ESCALOPED OYSTERS.
+
+MADAME J. T.
+
+Butter the dish; cover the bottom of the dish with bread crumbs, add a
+layer of oysters, season with pepper and salt, then bread crumbs and
+oysters until you have three layers. Finish with crumbs, cover the top
+with small pieces of butter, bake half an hour.
+
+
+CREAMED OYSTERS ON TOAST.
+
+MRS. R. M. STOCKING.
+
+One quart of milk, two tablespoons flour three tablespoons butter,
+pepper and salt. Put milk in double boiler, mix butter and flour
+thoroughly, adding a little cold milk before stirring into the hot milk;
+cook: One pint of oysters, let simmer in their liquor for about five
+minutes, then skim out, drop into the cream sauce. Prepare thin slices
+of crisp toast, lay on heated platter; pour over creamed oysters, serve
+at once. Delicious.
+
+
+OYSTER CROQUETTES.
+
+MISS STEVENSON.
+
+Twenty-five oysters, one dessertspoonful chopped parsley, three ounces
+butter, one and one half ounces flour, one gill milk or cream, one
+teaspoon lemon juice, one egg, three tablespoons bread crumbs, salt and
+pepper. Boil the oysters in their own liquor five minutes, cut them in
+rough pieces, melt the butter in a saucepan, stir in the flour, add
+cream by degrees, also oyster liquor, boil two minutes, add then the
+parsley, pepper, and salt, put in the oysters and allow the mixture to
+cool. Form it then into croquettes on a slightly floured board. Roll in
+the beaten egg and bread crumbs and fry in hot fat two minutes.
+
+
+MOULDED SALMON.
+
+MISS MARION STOWELL POPE.
+
+One tin of salmon chopped, one cup fine bread crumbs, four eggs broken
+in four tablespoons melted butter, one teaspoon chopped parsley, pepper
+and salt to taste. Put into a plain buttered mould and sprinkle with
+flour, cover and steam one hour.
+
+_Sauce for the above:_--One teaspoon cornstarch, a little butter, one
+and one half cups of milk, pepper, salt and nutmeg to taste. A little
+tomato ketchup or anchovy sauce added. When it comes to the boil, add
+one well beaten egg; pour round the mould and serve hot.
+
+
+CREAMED SALMON.
+
+MISS H. BARCLAY.
+
+One can salmon minced fine, draw off the liquor. For the dressing, boil
+one pint milk, two tablespoons butter, salt and pepper to taste. Have
+ready one pint of bread crumbs, place a layer in the bottom of the dish,
+then a layer of fish, then a layer of dressing, and so on, leaving
+crumbs for the last layer, and bake till brown.
+
+
+
+
+MEATS.
+
+
+MEATS.
+
+MRS. DAVID BELL.
+
+To make beefsteak tender, rub a pinch of baking soda on each side of the
+steak about an hour before cooking and roll it up on itself in the
+meantime. A very small pinch of brown sugar used in the same way is
+good, but the soda is thought preferable.
+
+
+MEAT BALLS.
+
+MRS. WADDLE.
+
+Mash finely some potatoes, pass through a sieve, stir in the yolks of
+two eggs, one ounce of butter, pepper and salt. Mince finely some beef
+or tongue. Mix all well together, add a little parsley, roll into balls,
+cover with egg and bread crumbs, fry in hot lard. Let them dry before
+the fire on paper. Very good.
+
+
+SPICED BEEF.
+
+Rub well into a round weighing forty pounds, three ounces saltpetre, let
+stand six or eight hours, pound three ounces allspice, one pound black
+pepper, two pounds salt, and seven ounces brown sugar; rub the beef well
+with the salt and spices. Let it remain fourteen days turning it every
+day and rub with the pickle, then wash off the spices and put in a deep
+pan, cut small six pounds of suet, put some in the bottom of the pan,
+the greater part on the top, cover with coarse paste and bake eight
+hours; when cold take off the paste pour off the gravy, it will keep six
+months.
+
+
+SPICED BEEF.
+
+MISS J. E. FRASER.
+
+Two pounds of raw steak from the round, free from bone, fat or sinew,
+chopped very fine, six soda biscuits rolled fine, one cup of milk, two
+eggs beaten in one tablespoon salt, one dessertspoon of pepper, and add
+a little spice if you like. Butter an earthenware jar as large round the
+top as the bottom and press the mixture in very lightly. Cover with
+butter one half inch thick. Cover the jar with a plate and bake in an
+oven for two hours. Serve whole or cut in slices. Nicer cold.
+
+
+BEEF À LA MODE.
+
+MRS. I. T. SMYTHE.
+
+One half pound of meat, cut up into four inch squares and two or three
+inches thick, add onion chopped fine, one teaspoon salt, and one half
+teaspoon pepper, cover with boiling water and place in jar and cook in
+oven for two hours.
+
+
+BEEF OLIVES.
+
+MRS. GEORGE M. CRAIG.
+
+Thin slices of steak cut into squares about the size of hand; make a
+dressing similar to chicken, bake, then put on the steak and roll, put
+in the saucepan with some onion and butter in a little water, let it
+simmer for an hour and a half to two hours.
+
+
+COLD MEAT CUTLETS.
+
+MRS. A. COOK.
+
+Half pound cold meat or chicken, one ounce butter, one ounce of flour,
+one gill white stock, one teaspoon chopped parsley, one half saltspoon
+grated nutmeg, small teaspoon of salt, saltspoon of pepper, grated rind
+of half a small lemon. Pass chicken twice through the mincer, then melt
+the butter, stir into it the flour, get it perfectly smooth and add
+stock, don't let it brown, stir until it boils and boil two minutes, add
+the chicken, (when properly cooked will leave the pan clearly) add
+pepper, salt, nutmeg, parsley and lemon, put it away to cool. In using
+cold beef, a teaspoon anchovy essence or paste is an improvement, and to
+mutton a teaspoon mushroom catsup. When the mixture is cold, place some
+flour on board to prevent sticking and form into rolls with square
+edges, beat the egg, place breadcrumbs mixed with pepper and salt on
+paper, put the rolls first in the egg, then in crumbs, have sufficient
+fat in pan and when the white smoke rises, put the rolls in and fry
+three minutes, drain on paper. Brown sauce may be served and mashed peas
+or potatoes placed in the centre.
+
+
+CURED MUTTON HAMS.
+
+MRS. W. COOK.
+
+Quarter of a pound bay salt, ditto of common salt, one ounce saltpetre,
+four ounces brown sugar, one ounce allspice, four ounces black pepper
+(whole), the allspice or one ounce of coriander seed must be bruised not
+ground, one quart of water: boil all together a few minutes and rub on
+hot. In three weeks the hams will be ready to hang if well rubbed with
+the pickle everyday. Sufficient pickle for two.
+
+
+BRAISED MUTTON.
+
+MRS. ARCHIE COOK.
+
+One boned shoulder of mutton, four ounces of bread crumbs, two ounces of
+suet, rind of half a lemon, bunch of mixed vegetables, one tablespoon
+chopped parsley, other herbs if liked, one egg, a little milk, one
+teaspoon of salt, half teaspoon of pepper. Chop suet finely (or fat from
+mutton will do) add breadcrumbs, parsley, grated lemon rind and salt,
+moisten with egg and milk. Place mixture in mutton, roll up and tie
+securely. Slice vegetables and put them with bones in saucepan also two
+cloves, a bay leaf and peppercorns, pour over them a pint of stock or
+water, place mutton on top and boil slowly about one and one half hours
+according to size of meat, then brush it over with glaze or sprinkle
+with flour, pepper and salt and bake it half an hour. Place on a dish,
+pour fat from pan and stir in half ounce of flour (browned) add stock in
+which meat was cooked, also one tablespoon mushroom catsup and one
+tablespoon Worcester sauce, pepper and salt, boil two minutes and strain
+around meat. Vegetables in stock can be cut to ornament the dish.
+
+
+GENUINE IRISH STEW.
+
+MRS. DUNCAN LAURIE.
+
+Take the feet and legs of a pig, cut off at the hams, two will be
+sufficient for a family of eight. Singe off the hair and thoroughly
+cleanse them, removing the toes by scorching. Cut the legs in pieces
+suitable for stewing, put down in cold water and cook slowly for three
+hours. Pare and cut up nine or ten good sized potatoes and add to your
+stew with salt and pepper, about one half an hour before dishing. After
+the potatoes have been put in, the greatest care must be taken to
+prevent them from sticking to the pot and burning, therefore you must
+stir frequently with a spoon. What remains from dinner pour into a mould
+and it will become a jelly, which is nice eaten cold for breakfast.
+
+
+TO STEW A FRESH TONGUE.
+
+MRS. ARCHIE COOK.
+
+Wash it very well and rub it well with common salt and a little
+saltpetre; let it lie two or three days; then boil till the skin will
+peel off; put it into a saucepan with part of the liquor it has boiled
+in and a pint of good stock, season with black and Jamaica pepper, two
+or three pounded cloves. Add a glassful of white wine, a tablespoonful
+of mushroom catsup and one of lemon pickle, thicken with butter rolled
+in flour. Stew the tongue till quite soft in this sauce; the wine can be
+added when dished or left out if preferred.
+
+
+LAMBS' TONGUES STEWED.
+
+MRS. ARCHIE COOK.
+
+Six tongues, three heaping tablespoons of butter, one large onion, two
+slices of carrot, three slices of white turnip, three tablespoons flour,
+one of salt, a little pepper, one quart of stock or water and some sweet
+herbs. Boil the tongues one hour and a half in clear water, take them
+up, cover with cold water, and draw off the skins. Put the butter,
+onion, turnip and carrot in the stewpan and cook slowly for fifteen
+minutes, then add the flour and cook until brown, stirring all the time.
+Stir the stock into this and when it boils up, add the tongues, salt,
+pepper and herbs; simmer gently for two hours. Cut the carrots, turnips
+and potatoes into cubes. Boil the potatoes in salted water ten minutes
+and the carrots and turnips one hour. Place the tongues in the centre of
+a hot dish, arrange the vegetables around them, strain the gravy, over
+all. Garnish with parsley.
+
+
+ROAST FILLET OF VEAL.
+
+MRS. RATTRAY.
+
+Take a good sized, white, fat leg of veal, weighing some ten or twelve
+pounds. Remove the meat carefully from the bone and take out the bone.
+Then pin the meat securely into a nice round with skewers; fill the
+cavity from which the bone was taken with the following dressing. Roast
+in a slow oven, allowing one quarter of an hour for each pound, and be
+sure to keep it thoroughly basted with plenty of beef dripping.
+
+
+DRESSING.
+
+Make ready one coffee cup of bread crumbs, one teaspoonful of chopped
+parsley, one half teaspoonful summer savory, pepper and salt to taste.
+Take a good sized onion, peel, slice, and fry it well with a piece of
+butter the size of an egg; pour the liquor from this into your bread
+crumbs and blend all thoroughly together. Be careful not to put the
+onion in, only the fried butter and onion juice. When the meat is
+cooked, remove from pan and make a rich brown gravy to serve with it.
+Garnish your dish with fried bacon and slices of lemon.
+
+
+STUFFING FOR VEAL.
+
+MRS. W. CLINT.
+
+Chop half a pound of beef suet very fine, put in a basin, with eight
+ounces of bread crumbs, four ounces of chopped parsley, a tablespoonful
+of equal quantities of powdered thyme and marjoram, the rind of a lemon
+grated, the juice of half a one; season with pepper and salt, and a
+quarter of a nutmeg; mix the whole with two eggs; this will do also for
+turkey or baked fish.
+
+
+YORKSHIRE PUDDING.
+
+MRS. GEORGE CRESSMAN.
+
+Two eggs, four tablespoonfuls of flour, a little salt and milk to make a
+batter the thickness of cream. When the beef is roasted pour off the
+boiling dripping into another pan, turn in the batter and bake to a good
+brown.
+
+
+
+
+GAME.
+
+
+ACCOMPANIMENTS.--With wild ducks, cucumber sauce, currant jelly or
+cranberry sauce.
+
+
+ROAST DUCK WITH APPLES.
+
+MISS BEEMER.
+
+Pluck and singe a duck, draw it without breaking the intestines, wipe it
+with a wet towel and lay it in a baking pan; wipe a dozen small sour
+apples with a wet cloth, cut out the cores without breaking the apples,
+and arrange them around the duck; put the pan into a hot oven and
+quickly brown the duck, then moderate the heat of the oven and continue
+the cooking for about twenty minutes, or until the apples are tender but
+not broken, baste both duck and apples every five minutes until they are
+done, and then serve them on the same dish. It is a great improvement
+some think, to parboil the duck for fifteen minutes with an onion in the
+water, and the strong fishy flavor that is sometimes so disagreeable in
+wild ducks will have disappeared. A carrot will answer the same purpose.
+
+
+ROAST QUAIL WITH BREAD SAUCE.
+
+Peel and slice an onion and put it over the fire in a pint of milk;
+pluck and singe half a dozen quail, draw them without breaking the
+intestines, cut off the heads and feet, and wipe them with a wet towel;
+rub them all over with butter; season them with pepper and salt, and
+roast them before a very hot fire for fifteen minutes basting them three
+or four times with butter. Have some slices of toast laid under them to
+catch the drippings. While the birds are roasting make a bread sauce as
+follows; roll a pint bowlfull of dry bread, and sift the crumbs; use the
+finest ones for the sauce, and the largest for the frying later; remove
+the onion from the milk in which it has been boiling, stir into the milk
+the finest portion of the crumbs, season it with a saltspoonful of white
+pepper and a grate of nutmeg, stir in a tablespoonful of butter, and
+stir the sauce until it is smooth; then place the saucepan containing it
+in a pan of boiling water to keep it hot; put two tablespoonfuls of
+butter over the fire in a frying pan, and when it is smoking hot put
+into it the coarse half of the crumbs, dust them with cayenne pepper,
+and stir them until they are light brown; then at once put them on a hot
+dish; put the bread sauce into a gravy-boat ready to send it to the
+table. Arrange to have the fried breadcrumbs, sauce and quail done at
+the same time; serve the birds on the toast which has been laid under
+them; in serving the quail, lay each bird on a hot plate, pour over it a
+large spoonful of the bread sauce and on that place a spoonful of the
+fried bread crumbs.
+
+
+VENISON STEAK.
+
+MRS. ERNEST F. WURTELE.
+
+Take a piece of frozen venison, and put into water in which has been put
+two tablespoons of vinegar. Just leave until the ice comes to the
+surface of the meat, take the meat out and remove the ice with a knife;
+wipe dry and flour well, put a good piece of butter in the pan; let
+brown, put the steak in salt, and pepper, fry on both sides, then add a
+cup of rich milk, push the pan to the back of the stove and cover it and
+let it stew slowly for one and a half hours--If the steak is very dry
+lard it with salt pork before frying.
+
+
+STEWED PIGEONS.
+
+MRS. HARRY LAURIE.
+
+For two pair of pigeons stuff first with bread, summer savory, butter,
+pepper, salt. Put eight or nine slices of fat pork, in an iron pot to
+fry, until the pork is well browned, then take it out and put in the
+pigeons and let brown thoroughly, keep turning to prevent burning. Then
+add one pint of stock, season if required, put back slices of pork and
+let stew for an hour and a half (at least) quietly. If gravy is not
+thick enough, add a tablespoon of brown flour. About quarter of an hour
+before done, put in a can of green peas--Then serve.
+
+
+STEWED HARE.
+
+Can be prepared in the same manner as the above for stewed pigeons, with
+the addition of spices: cloves a few, and a little more of cinnamon.
+
+
+BREAD SAUCE.
+
+MRS. BENSON BENNETT.
+
+One half pint boiled milk to one cup of fine bread crumbs, one small
+onion, two cloves, one piece of mace, salt to taste, let simmer five
+minutes, add small piece of butter.
+
+
+CRANBERRY JELLY.
+
+Pare, quarter, and core twelve good sized tart apples, place in a
+porcelain kettle with two quarts of cranberries, cover well with cold
+water and stew until soft, then strain through a jelly bag, add to this
+juice two pounds of confectioner's sugar, and boil as you would any
+other jelly, until it falls from the skimmer; when you dip it in skim
+off any froth that arises while boiling, put in moulds and let it get
+firm before using.
+
+
+PLAIN DRESSING FOR FOWLS.
+
+MRS. W. CLINT.
+
+One cup and a half of bread crumbs (not too stale), one heaped teaspoon
+each of parsley, thyme and savory, one dessert spoonful butter, half
+teaspoon salt, quarter of a teaspoon pepper, mix all together with a
+little milk.
+
+
+PLAIN DRESSING FOR GEESE AND DUCKS.
+
+One cup breadcrumbs or potatoes, one cup or more of stewed onions, one
+tablespoon sage, pepper, salt and a little butter, mix with a little
+milk.
+
+
+
+
+VEGETABLES.
+
+
+    "Cheerful cooks make every dish a feast."--MASSINGER.
+
+
+Always have the water boiling when you put your vegetables in, and keep
+it constantly boiling until they are done. Cook each kind by itself when
+convenient. All vegetables should be well seasoned.
+
+
+APPLES.
+
+MRS. DAVID BELL.
+
+When the barrel of apples you have bought, begins to make your mind
+uneasy, because they can spoil faster than you can use them, a good plan
+is to peel, core and stir them with a very little sugar and screw them
+down in your jam jars. They will keep for a couple of months and will be
+handy to fill a tart or as apple sauce, etc.; they do not need to be
+cooked too much and some of the firmer sorts may remain in quarters
+solid enough for a pie. Another plan is to peel but not core the
+suspicious ones, then let them freeze solid, when frozen pack them in a
+box and cover. Keep them where they will not thaw. When you wish for a
+dish of baked apples, put them in your baking pan, scatter a little
+sugar over them and put them in a quick oven without letting them thaw,
+when done, they should each be whole and a pretty brown color.
+
+
+BEANS.
+
+Beans are a nice winter vegetable, but cooked with pork as "baked
+beans," are too strong for daily use, but are a desirable article of
+food cooked more plainly. Choose the small white beans, put them in a
+saucepan with as much cold water, as will cover them well and a small
+pinch of baking soda; when they have simmered a few minutes drain off
+the water and replace it with hot water and a little salt; if possible
+let them cook without boiling hard; when tender drain, and dish with a
+liberal piece of butter and a dust of pepper. They are also good thrown
+when drained into the frying pan with some dripping, pepper and salt,
+and heated a few minutes over the fire. The only attention they require
+in cooking is lest they melt into soup when nearly cooked.
+
+
+FRIED BEETS.
+
+MRS. DUNCAN LAURIE.
+
+Boil until tender, slice and put in stewpan with a teaspoon of vinegar,
+half the juice of a lemon, one half teaspoonful each sugar and salt, a
+grate of nutmeg and a dash of pepper. Add two tablespoonfuls of stock, a
+teaspoon butter, and let simmer one half hour.
+
+
+CREAMED CABBAGE.
+
+MISS J. E. FRASER.
+
+Cut a medium sized cabbage in quarters. Take out the stem, put into a
+kettle of boiling water, cook for ten minutes, drain and cover with cold
+water. This will destroy the odor so unpleasant. When cold, chop fine,
+season with salt and pepper. Make a sauce of two tablespoons of butter,
+one tablespoon flour, mix smooth, add one pint of milk; cook in this
+sauce slowly for three quarters of an hour.
+
+
+STEWED CUCUMBERS.
+
+MRS. DAVID BELL.
+
+Peel a nice straight cucumber, cut in four lengthwise, scoop out all
+seeds, and cut it in pieces about three inches long; throw these into a
+saucepan of boiling water with a little salt. When they bend under the
+touch, they are done, drain in a sieve, then put in a stewpan with a
+good sized piece of butter, finely chopped parsley salt and pepper. Toss
+over the fire till thoroughly heated through and serve in a hot dish.
+
+
+OYSTER CABBAGE.
+
+MRS. D. M. COOK.
+
+Mince fine one half a cabbage, boil for ten minutes and strain off
+water. Then cover cabbage with milk and let come to a boil, add rolled
+cracker crumbs, butter size of a walnut, salt and pepper to taste.
+
+
+CORN OMELET.
+
+Boil one half dozen ears of corn, cut corn from the cob; beat four eggs
+separately, add to the corn the beaten yolks, salt and pepper, put in
+the whites last, fry in a pan with plenty of butter.
+
+
+MACARONI AND CHEESE.
+
+MISS H. BARCLAY.
+
+Boil quarter of a pound of macaroni in water, for half an hour, cool and
+chop. Make a sauce of one tablespoonful butter, one dessertspoon of
+flour, half pint milk, one teaspoonful of mustard. Boil one minute; mix
+all together with three ounces of grated cheese. Put in a shallow dish
+sprinkling top with cheese. Bake a golden brown and garnish with toast.
+
+
+MACARONI.
+
+MRS. THOM.
+
+One half pound macaroni, one half pound cheese, one quarter pound of
+butter, pint of milk, mustard and cayenne. Boil macaroni in salt and
+water until tender, drain and lay in dish. Put pint of milk on fire,
+just before boiling, add one tablespoon flour, rubbed smooth in a little
+cold milk, butter, nearly all the cheese grated, mustard and cayenne.
+Boil until thick as custard, then pour over macaroni, sprinkle
+remainder of cheese on top with some small pieces of butter; if used
+immediately bake twenty minutes, if allowed to get cold one half hour.
+
+
+CREAM-BAKED ONIONS.
+
+MRS. J. S. THOM.
+
+Pare as many good-sized onions as required and cover with boiling water,
+boil for ten minutes, then drain. Cover again with boiling water to
+which add one half teaspoon of salt, and cook till tender. Drain
+carefully and put the onions in a baking dish, place on each a teaspoon
+of butter, add pepper and salt to taste, then fill the dish half full of
+milk and cover with a layer of fine bread-crumbs. Bake till a delicate
+brown.
+
+
+CORN OYSTERS.
+
+MRS. FRANK GLASS.
+
+One pint green grated corn, two tablespoons of milk, two eggs, two
+tablespoons of butter, flour to make a batter. Fry with butter.
+
+
+OYSTER PANCAKES.
+
+MRS. WADDLE.
+
+One quart of new milk, three eggs, one half dozen green corn grated, one
+half teacup melted butter, one teaspoon salt and pepper. Flour enough to
+make a thin batter, fry with butter.
+
+
+STIRRED POTATOES WITH EGGS.
+
+MISS GRACE MACMILLAN.
+
+Eight cold boiled potatoes chopped fine. Put into the saucepan a piece
+of butter the size of an egg. When it melts stir in the potatoes,
+stirring them till brown, then pour in four well beaten eggs, and stir
+them well through the potatoes. Serve very hot.
+
+
+SWEET POTATOES STUFFED.
+
+MRS. ARCHIBALD LAURIE.
+
+Four large sized sweet potatoes baked until tender, then cut carefully
+in two. Cut a piece off each end, so they will stand, then scoop out,
+leaving the skins perfect. Mash the potato fine with an egg dressing as
+follows: boil four eggs hard, mash the yolks to a paste with cream to
+thin, salt and pepper to taste and a little mustard if liked; with this
+mixture fill the skins, place a piece of butter on top of each, and bake
+until well browned. Serve in individual saucers with a small doyley
+under.
+
+
+POTATO FRILL.
+
+MRS. FRANK GLASS.
+
+Boil and mash some potatoes, working in a little milk and butter but not
+enough to make the paste soft; while hot add one beaten egg. Shape this
+paste into a fence on the inside round of a shallow dish, fluting it
+with the round handle of a knife. Set one minute in a hot oven but not
+long enough to cause the fence to crack. Glaze quickly with butter and
+pour the meat carefully within the wall. The mince should not be so thin
+as to wash away the frill.
+
+
+POTATO PUFF.
+
+MISS CORDELIA JACKSON.
+
+Take two cupfuls of cold mashed potato, and stir into it six
+teaspoonfuls of melted butter, beating to a white cream before adding
+anything else. Then put with this two eggs, whipped very light and a
+teacupful of cream or milk, salting to taste. Beat all well, pour into a
+deep dish, and bake in a quick oven until it is nicely browned. If
+properly mixed it will come out of the oven light, puffy and delectable.
+
+
+POTATO PEARS.
+
+MRS. J. S. THOM
+
+Boil six or eight large potatoes, when well done mash thoroughly, adding
+a little butter, cream, pepper and salt. Mould into shape of pears,
+putting a clove into stem and brush over with beaten egg, and put into
+the oven to brown slightly.
+
+
+POTATO FRICASSÉ.
+
+MRS. J. T. SMYTHE.
+
+Cut into thin slices one half pound of fat salt pork. Place in stewpan,
+when brown, add an onion sliced and a little cold water, cook a few
+minutes. Cut up a number of good sized potatoes, add this to onion and
+pork and one half teaspoon of pepper. Cover well with cold water. Let
+this boil hard for hours. If about half an hour before serving, it is
+found not to be thick enough, take off cover and boil until it does
+thicken.
+
+
+PEAS WITH CREAM SAUCE.
+
+MRS. STOCKING.
+
+Put one quart of peas in a kettle of salted boiling water and cook
+fifteen minutes; drain, put a tablespoon of butter in a saucepan, add a
+tablespoon of flour, mix; add a cup of milk; stir constantly until
+boiling; add salt, pepper and then the peas; stand over boiling water
+about five minutes and serve as garnish to baked, broiled or fried
+sweetbreads.
+
+
+CREAMED RICE.
+
+MRS. LAWRENCE.
+
+Two thirds cup raw rice, one quart of milk, one half cup sugar, flavor
+with grated rind of lemon or nutmeg. Cook in a pie dish in moderate oven
+for one and half hour.
+
+
+TO BOIL RICE.
+
+MISS M. SAMPSON.
+
+Have enough boiling water with a pinch of salt to more than cover the
+rice, boil for twenty minutes, do not stir, strain through a collander
+when cooked, and serve.
+
+
+SPINACH ON TOAST.
+
+MRS. FRANK GLASS.
+
+Cook twenty minutes in boiling salted water. Drain and chop fine. Put a
+tablespoon of butter into a saucepan with a teaspoon of sugar, a pinch
+of nutmeg, pepper and salt. Stir in the spinach and beat smooth while it
+heats; at the last, add one tablespoonful of cream or two of milk. Pour
+upon crustless slices of buttered toast laid upon a flat dish.
+
+
+VEGETABLE MARROW.
+
+MRS. DAVID BELL.
+
+Cut in slices half an inch thick, peel and remove the spongy portion;
+fry in hot dripping or butter, pepper and salt; also nice to make a
+light batter and dip the slices in, afterwards frying a golden brown.
+
+
+
+
+ENTRÉES AND MEATS RÉCHAUFFÉ.
+
+
+BEEF CROQUETTES.
+
+MISS FRANCIS FRY.
+
+Two cups beef (minced fine), one cup stock, two pounds flour, one pound
+butter, one teaspoon lemon juice or vinegar, ditto of onion and salt,
+one half teaspoon pepper, two eggs, bread or biscuit crumbs. Make a
+thick sauce by cooking flour and butter; add gradually stock and lemon
+juice, season; add chopped meat with the onion and one egg. Cook five
+minutes and turn out to cool. Form into shape roll in beaten egg and
+crumbs, and fry in boiling lard.
+
+
+CREAM OF CHICKEN.
+
+MRS. ARCHIE COOK.
+
+Pound three quarters of a pound of chicken, veal or rabbit until quite
+smooth, then pound one half pound of panada (bread soaked in hot milk),
+and mix the two together, add two tablespoonfuls of thick soubise
+sauce, an ounce and a quarter butter, two tablespoons sherry, a little
+pepper and salt and three whole eggs. Pass the mixture through a fine
+wire sieve and then add two tablespoons of thick cream. Butter some
+small timbale moulds and fill them with the mixture, remembering to hit
+the moulds on the table after having put the mixture into them and steam
+them about fifteen minutes. Turn them out carefully and serve hot.
+Tomato sauce poured around them is an improvement. If preferred they can
+be cold and decorated with aspic jelly and a ragout made of truffles,
+cooked tongue, or ham and button mushrooms, or a little tomato salad
+could be used.
+
+
+SOUBISE SAUCE.
+
+Put some onions to soak for ten minutes in boiling water. Peel them, cut
+in halves or quarters. Put them in a small saucepan with a lump of fresh
+butter; simmer very slowly until the onions are quite cooked, add salt
+to taste; thicken with flour, or flour and fine bread crumbs, and add
+cream or milk. Pass through a sieve, must be thick and smooth. Some
+people like a pinch of sugar.
+
+
+JELLIED CHICKEN.
+
+MRS. ARCHIBALD LAURIE.
+
+Take an old fowl, boil until so tender the bones will leave the meat;
+set aside to cool: next day skim off the fat and boil down to one quart,
+to this add one ounce of sheet gelatine previously steeped in a little
+cold water. Pepper and salt to taste, with a little ground savory. Put
+the meat in a pie dish and by degrees add the liquid to avoid having the
+meat all in one place. This should turn out well when cold.
+
+
+MAKE A DOZEN CHICKEN CROQUETTES.
+
+MRS. ANDREW THOMSON.
+
+White of two chickens well minced, one wineglass of sherry, one half
+pint of cream, pepper and salt and a little cayenne to taste, mix well
+and put into a buttered mould; steam for one hour.
+
+
+CHICKEN MOULD. (Served Cold.)
+
+MADAME J. T.
+
+Put over one large chicken in a pint and a half of cold water, with a
+medium sized onion, three stalks of celery, and a small bunch parsley.
+Let simmer gently (not boil), for two hours. Then remove chicken, pick
+the meat from the bones, and cut into pieces about an inch long. Put the
+bones back into the broth and let this boil down to three quarters of a
+pint. Add gradually two cups cream in which a tablespoonful of flour has
+been dissolved. When the flour has thickened remove from fire and add
+two well beaten eggs and a very little nutmeg. Garnish a mould with
+slices of hard boiled egg and sprigs of parsley. Pour in chicken
+mixture. Allow to set and serve on lettuce leaves. This will serve eight
+people.
+
+
+CURRY. (Excellent.)
+
+MRS. W. COOK.
+
+Take several small onions, chop them up very fine, put them into a pan
+with a piece of butter, stew them over the fire until the onions are
+quite dissolved and turned to a light brown. Cut meat into small pieces
+and rub the curry powder well into the raw meat. Put it into a stew pan
+with onion and an apple minced fine and a teaspoonful of cream, and let
+it all simmer for two or three hours. It must not boil.
+
+
+FISH RÉCHAUFFÉ
+
+One pound cooked fish, one tablespoon each of mushroom ketchup, essence
+of anchovy, Harvey's sauce and mustard, one ounce of butter, rolled
+flour and one half a pint of cream, a wall of potatoes. Divide the fish
+into flakes, place it with cream and butter into a stew pan, until very
+hot. Mash the potatoes, and add to them one tablespoon cream, one yolk
+of egg, pepper and salt; well butter a wall mould and sprinkle with
+browned bread crumbs, and place it in the oven till hot, turn it out on
+a silver dish and pour the ragoût in the centre. Garnish with lemon and
+parsley.
+
+
+FISH CROQUETTES.
+
+MISS FRY.
+
+Mash freshly boiled potatoes, add one egg and flour to make a stiff
+dough. Roll out thin and cut with a round cutter. Spread on one half
+the cake chopped fish, mixed with parsley, fold over and press down the
+edges. Fry in lard.
+
+
+HOMINY CROQUETTES.
+
+MRS. BENSON BENNETT.
+
+To a cupful of cold boiled hominy, add a tablespoonful of melted butter,
+and stir, moistening by degrees with a cupful of milk beating to a soft
+light paste, one teacupful of white sugar, and lastly a well beaten egg.
+Roll in oval balls with floured hands in egg and bread crumbs and fry in
+hot lard.
+
+
+POTTED HEAD.
+
+MISS EDITH M. HENRY.
+
+Take the shank (lower), of meat, cover with water, boil until tender
+enough to cut up in dice, take off and cut the meat into dice, then
+throw back into pot, flavor with pepper, salt, mace, celery seed,
+cayenne pepper, allspice and cloves. Then have ready a little gelatine,
+mix all through well and let boil a short time, then pour into a cold
+shape.
+
+
+KEGEREE.
+
+MRS. BENSON BENNETT.
+
+One teacup of freshly boiled rice, one half quarter of boiled salmon,
+two soft boiled eggs, lump of butter, salt and pepper. Mix all
+together and put it in a mould to steam.
+
+
+DEVILLED LIVER.
+
+MRS. HENRY THOMSON.
+
+To three pounds of uncooked liver, one quarter of a pound of uncooked
+salt pork, one half pint of bread crumbs, three tablespoons of salt, one
+teaspoon of pepper, one half a teaspoon each of cayenne pepper, mace and
+cloves. Mode.--Chop the liver and pork very fine, add the other
+ingredients mixing well, put it into a covered mould, and set in a
+saucepan of cold water, cover and place on the fire to cook two hours.
+Take out the mould, uncover and let it stand in an open oven to let the
+steam off. This is a cold dish.
+
+
+MEAT CROQUETTES.
+
+MADAME J. T.
+
+One tablespoon butter, one tablespoon flour, two tablespoon of stock,
+one tablespoon milk. Let boil until it thickens, then add small
+teaspoonful onion juice (grated), one teaspoon lemon juice, one small
+teaspoon lemon rind, pepper and salt, one grate of nutmeg. When well
+blended, add one beaten up egg, cupful of chopped meat (any kind.) Let
+this mixture cool in a soup plate and roll into cork shaped croquettes
+with finely grated bread crumbs and fry in lard hot. Serve on a napkin
+with parsley and lemon rind.
+
+
+MOCK PATÉ DE FOIE GRAS.
+
+MRS. BLAIR.
+
+Rub the bottom of a stew-pan five times across with a piece of fresh cut
+garlic, put in three pounds of larded calf's liver, with two chopped
+shallots, a laurel leaf, a bay leaf, a blade of mace, four pepper corns,
+two cloves, a saltspoonful of salt, a saltspoonful of loaf sugar, and
+half a pint of stock: simmer gently for four hours. Then cut the liver
+into thin slices, place in a basin, and cover with the liquid: let it
+remain until next day. Then pound the liver to a paste, add a
+tablespoonful of salt, a saltspoonful of white pepper; add three
+quarters of a pound of clarified butter; pound well together and pass
+through a wire sieve; put into pots; smooth over the top with a knife,
+then pour over hot clarified butter or lard and keep in a cool place.
+
+
+POTATO CROQUETTES.
+
+MRS. J. G. SCOTT.
+
+Take two cupfuls of cold mashed potatoes, beat up with two
+tablespoonfuls of melted butter and three eggs, make into rolls, cover
+with cracker dust, or bread crumbs and fry.
+
+
+KIDNEY STEW.
+
+MRS. SEPTIMUS BARROW.
+
+One tablespoon flour, one half tablespoon of salt, one saltspoon pepper,
+three gills stock or water, one tablespoon mushroom ketchup, two ounces
+butter or bacon fat. First: Wash the kidney and remove the core--cut
+into thin slices; mix together pepper, salt and flour, roll kidney in
+it. Brown it quickly in the butter, then add stock or water; skim well
+and cook very slowly for two hours.
+
+
+STEWED SWEETBREADS.
+
+MRS. ERNEST WURTELE.
+
+Soak the sweetbreads in salt and water for twenty minutes, then take
+them out, wipe them well, and take off the skin. Parboil them for twenty
+minutes or half an hour, after which you stew them in a little milk,
+till they are tender, add a little salt and pepper, make a little sauce
+of the milk and serve. Use a double kettle when stewing.
+
+
+COLD ENTRÉE.
+
+MRS. FRANK DUGGAN.
+
+An entrée that supplies the want of fish for luncheon. Take the contents
+of one can of sardines, mince fine with a silver fork removing bits of
+bone, the tails, etc., etc., add celery salt, pepper and salt to taste,
+a tablespoonful of lemon juice, a quarter teaspoonful Worcester sauce, a
+few drops of Harvey's sauce, the same of anchovy sauce. Add a
+tablespoonful of capers. Mix the whole thoroughly with a little thick
+cream, (sweet), or mayonnaise. Mould into minature pyramids and serve
+on lettuce leaves: further garnish the dish with parsley. One can of
+sardines will be sufficient to make four pyramids. Finely chopped celery
+may be added before the mayonnaise.
+
+
+STUFFED TOMATOES (HOT ENTRÉE.)
+
+MRS. JAMES LAURIE.
+
+Six tomatoes, three ounces cooked white meat of any kind, one small
+shallot, one teaspoon chopped parsley, pepper and salt, two tablespoons
+bread crumbs, one egg. Take out the centre from the tomatoes; cut the
+meat into very small pieces, mix with the bread crumbs, parsley,
+shallot, pepper, salt, and egg. With this fill the tomatoes, put a small
+piece of butter on each and bake fifteen minutes in a good oven.
+
+
+MOCK TURKEY.
+
+MRS. HENRY THOMSON.
+
+Three pounds veal, one fourth pound salt pork, finely minced cup bread
+crumbs (large coffee cup), two eggs, one teaspoonful salt, same of
+pepper, a little sweet herbs, steam four hours.
+
+
+TURBOT À LA CRÈME AU GRATIN.
+
+MADAME J. T.
+
+Boil one quart of milk twenty minutes, with one onion, one bunch
+parsley, one bunch thyme; mix in a little cold milk, one quartercup
+flour, and add gradually to boiled milk also salt, pepper and a grate
+of nutmeg. When thick, remove from fire, add one quarter pound fresh
+butter, the yolks two eggs, and two tablespoonfuls of grated gruyere
+cheese. Pass through a coarse sieve and pour over two and one half
+pounds of boiled fish removed from bones and flaked, putting in the dish
+first a layer of sauce, then a layer of fish, another layer of sauce and
+another of fish. On top layer put sauce, thickly sprinkled with bread
+crumbs and grated gruyere cheese. Brown one half an hour in the oven and
+serve. This quantity will serve ten or twelve people.
+
+
+JELLIED TONGUE.
+
+MISS MITCHELL.
+
+Take a corned tongue, soak it for twelve hours then boil slowly, pare
+and skin, and put it in your mould. Have ready half a package of
+gelatine and a half a thinly cut lemon, place on the tongue and pour
+your jelly over it. Turn out when cold.
+
+
+
+
+SALADS AND SALAD DRESSING.
+
+
+    "To make a perfect salad, there should be a spendthrift for oil, a
+    miser for vinegar, a wise man for salt, and a madcap to stir the
+    ingredients up, and mix them well together."--SPANISH PROVERB.
+
+
+APPLE AND CELERY SALAD.
+
+MRS. R. M. STOCKING.
+
+    One day at the house of a charming friend,
+      From dishes of dainty blue,
+    I ate something good which puzzled me much,
+      The secret I'll tell to you.
+
+    2. "This looks like salad, my dear," said I,
+      "T'is celery surely I see,
+    And mayonnaise yellow and thick and rich,
+      What may this rare flavor be."
+
+    3. "A firm spicy apple," she said with a smile,
+      "Cut into pieces like dice--
+    I used equal parts, with celery white,
+      And my salad was made in a trice."
+
+
+CABBAGE SALAD.
+
+MRS. SMYTHE.
+
+Cut a cabbage into fine pieces. Place in water for a couple of hours
+with one onion sliced thin. Throw water off, pass through colander.
+Cover it with the dressing and let it stand for five or six hours. A
+couple of beets can be chopped up finely and placed with it; this salad
+will keep for a couple of days.
+
+
+SALAD DRESSING.
+
+One cup cream, one table spoon sugar, one dessert spoon mustard, one
+half dessert spoon of pepper and salt, one small onion sliced fine, a
+couple of radishes sliced, two hard boiled eggs. Crush the yolks into
+the cream, one pinch mint, two tablespoons vinegar. If cream is not
+thick enough, crush up potatoes and mix with it. Sour cream can be used
+as well as sweet cream.
+
+
+CHICKEN SALAD.
+
+MISS STEVENSON.
+
+One cold chicken, one teaspoonful white pepper, one half head celery,
+one grain cayenne, yolks two eggs, one tablespoonful vinegar, one
+tablespoonful capers, one head of lettuce, one gill salad oil, one
+tablespoonful of cream, white of egg beaten to a stiff froth. Cut the
+chicken into small square pieces and remove the skin. The celery should
+be well washed and also cut into pieces of a similar size. Put into a
+bowl the yolks of eggs, drop into this drop by drop, the oil, and beat
+them together, the mixture should resemble thick cream, add the vinegar.
+Put the chicken and celery together in a salad bowl and pour over the
+compound, sprinkle on also pepper and salt and cayenne; mix all
+thoroughly together with a fork. Arrange the lettuce around the edge of
+the salad bowl, sprinkle the capers over the top and garnish the centre
+with tips of celery.
+
+
+LOBSTER, CHICKEN OR VEAL SALAD.
+
+MRS. A. J. ELLIOT.
+
+Cut up a chicken, (roast or boiled) fine, salt and pepper well, add a
+large or two small heads of celery and if lobster some beet-root and the
+white of a hard boiled egg. Crush the yolk with a pinch of salt, half a
+teaspoon of pepper, a large teaspoon of mustard, two teaspoons of brown
+sugar, one teaspoon of olive oil or butter melted, one wineglass of
+vinegar; mix well with a raw egg well beaten, half a pint of sour or
+sweet cream, and mix with other ingredients: garnish with either salad
+or parsley. This is excellent.
+
+
+LETTUCE CHICKEN SALAD.
+
+MRS. DUNCAN LAURIE.
+
+Having skinned a pair of cold chickens, either mince or divide into
+small threads. Mix with it a little smoked tongue or cold ham, grated
+rather than chopped. Have ready one or two fine fresh lettuces, washed,
+drained and cut small. Put the cut lettuce in a bowl, place upon it the
+minced chicken in a close heap in the centre. For the dressing: the
+yolks of four eggs well beaten, a teaspoon of white sugar, a little
+cayenne, no salt: if you have ham or tongue with the chicken two
+teaspoonfuls of made mustard, two tables of vinegar, and four tables of
+salad oil. Stir this mixture well, put it into a small saucepan and let
+boil three minutes (not more), stirring it all the time, then set to
+cool, when quite cold cover with it thickly the heap of chicken in
+centre of salad. To ornament it have ready one half dozen hard boiled
+eggs, which after the shell is peeled off must be thrown directly into a
+pan of cold water to prevent discoloring. Cut each egg (white and yolk
+together) lengthways, into four large pieces of equal size and shape,
+lay the pieces upon the salad all round the heap of chicken in a
+slanting direction. Have ready also some red cold beet, cut in small
+cones of equal size, arrange them outside the circle of egg. This salad
+should be prepared immediately before dinner or supper. The colder it is
+the better.
+
+
+SALMON OR LOBSTER SALAD DRESSING.
+
+MRS. ANDREW T. LOVE.
+
+Two eggs, two tablespoons melted butter, one tablespoon mustard, one
+half cup milk, (with a small pinch baking soda to prevent curdling), one
+half cup vinegar, salt and pepper. Mix mustard and butter, then eggs
+well beaten, milk, stir well, add vinegar, boil gently till as thick as
+cream. Celery chopped up and added gives a nice flavor and crispness.
+If cooked in a double boiler it is less likely to burn. This does nicely
+with chicken or lamb.
+
+
+SOMETHING NICE FOR THE SALAD COURSE OF A LUNCHEON.
+
+MRS. FRANK DUGGAN.
+
+Select round tomatoes of equal size; peel and scoop out the seeds from
+the stem end. Place the tomatoes on the ice till shortly before serving;
+then fill with celery that has been chopped fine and mixed with
+mayonnaise. Arrange the filled tomatoes on lettuce leaves on a flat dish
+or plate. Garnish the dish further by placing the ends of celery and
+sprigs of parsley on top of each tomato. Serve with toasted cheese,
+biscuits, or salted wafers. Be generous with the filling. Use plenty of
+the mayonnaise and celery and fill tomatoes to the top.
+
+
+SALAD DRESSING.
+
+MRS. R. STUART.
+
+Two eggs (well beaten), one cup sweet milk, one half cup vinegar (scant)
+one teaspoon mixed mustard, one tablespoon butter (melted). Pepper and
+salt to taste, _mix thoroughly_. Set in kettle of boiling water and stir
+till it thickens, (about four minutes), when ready to use it add two
+tablespoons cream.
+
+
+SALAD SANDWICHES.
+
+MRS. J. LAURIE.
+
+For twenty four slices of bread and butter, take two small tomatoes, one
+small lettuce, one bunch cress, two tablespoons salad oil, one
+tablespoon of vinegar, pepper and salt. Shred all the salad finely. Mix
+well with the dressing and put a little on half the bread and butter.
+Cover with the other half, press together and trim neatly.
+
+
+SALAD DRESSING WITHOUT OIL.
+
+MRS. GILMOUR.
+
+The yolks of two egg boiled half an hour, one half egg spoon of mustard,
+one dessert spoon of sugar, pinch of salt, a little pepper. One cup of
+sour or sweet cream, one dessert spoon of vinegar.
+
+
+SALAD DRESSING FOR TOMATOES.
+
+MRS. A. J. ELLIOT.
+
+Half a cup of butter, one cup of sweet milk, one cup of vinegar, one
+tablespoon of salt, two tablespoons of made mustard, a dash of sugar and
+cayenne, and four eggs. Slice tomatoes and arrange in layers. Garnish
+dish with either salad or parsley.
+
+METHOD: Scald the milk and melt the butter with it, pour this on the
+eggs well beaten, add the salt and then the vinegar, this last slowly,
+and stir all the time. Then cook in a pot in hot water, until as thick
+as custard, when cold add the mustard.--Prepared mustard is made as
+follows: two tablespoons mustard, one teaspoon sugar, half a teaspoon
+salt, enough boiling water to mix. Half this quantity is enough for
+ordinary use. The above recipe is also good for chicken.
+
+
+
+
+EGGS.
+
+
+    Humpty Dumpty sat on the wall.
+    Humpty Dumpty had a great fall.
+    All the king's horses and all the king's men
+    Could not set Humpty Dumpty back again.
+                              --MOTHER GOOSE.
+
+
+Try the freshness of eggs by putting them into cold water; those that
+sink the soonest are the freshest.
+
+Never attempt to boil an egg without watching the time-piece. Put the
+eggs in boiling water. In three minutes eggs will be boiled soft; in
+four minutes the white part will be cooked; in ten minutes they will be
+hard enough for salad.
+
+
+PRESERVING EGGS.
+
+MRS. FARQUHARSON SMITH.
+
+(Which keeps them from June to June.)
+
+Half a gallon of fresh lime to five gallons of water added by degrees,
+two and one half gallons the first day, the rest next, then add one half
+gallon coarse salt, stir two or three times a day for three days, after
+this drop in four eggs gently. To test the strength of the lime-water
+drop in an egg that you know to be fresh, and if it floats the lime is
+too strong, add another gallon or more of water until you find the egg
+dropping to the bottom.
+
+
+CURÉE EGGS.
+
+MISS MITCHELL.
+
+Boil six eggs quite hard, then shell and cut them in half; have drawn
+butter not too thick, flavor with curée powder. Place your eggs on a
+side dish, pour your curée round and finish with parsley: makes a pretty
+lunch dish.
+
+
+POACHED EGGS.
+
+Have nicely cut hot buttered toast, with a little anchovy paste. After
+poaching your eggs, put them on the toast and sprinkle finely chopped
+parsley over them. Garnish the dish with parsley.
+
+
+ANCHOVY EGGS.
+
+MADAME J. T.
+
+Boil three eggs hard, turn in the water for the first two minutes. Let
+boil for one hour; cut in two, remove the yolks and leave the whites in
+cold water not to discolor. Pound three anchovies in a mortar with one
+tablespoon butter, small pinch of pepper, one shake cayenne, one half
+teaspoon lemon juice and the yolks of the eggs. When pounded smooth put
+back into the eggs. Sardines can be used instead of the anchovies.
+
+
+STUFFED EGGS.
+
+MRS. W. CLINT.
+
+Three eggs, one teaspoon of butter, one teaspoon of parsley, two
+tablespoons minced ham. Boil the eggs for ten minutes; take off the
+shells, cut lengthwise, take out the yolks, mash them in a basin, add
+the butter melted, the minced ham and the parsley. Put the mixture into
+the whites of the eggs. Put the two halves together. Serve on shallow
+dish with the following white sauce: one tablespoon each of butter,
+flour, and salt, one cup milk, one saltspoon pepper. Melt the butter add
+the flour, then the milk (gradually) and pepper and salt.
+
+
+BAKED OMELET.
+
+MRS. DUNCAN LAURIE.
+
+One cupful boiling milk, beat the yolks of four eggs, add hot milk, and
+a tablespoonful melted butter, wet three teaspoonfuls flour in a little
+cold milk add the beaten whites and beat all, salt and pepper to taste.
+Bake twenty minutes.
+
+
+CHEESE OMELET.
+
+MRS. HENRY THOMSON.
+
+Three eggs, well beaten, grated cheese the size of an egg, salt, three
+tablespoons of fresh cream.
+
+
+OMELET.
+
+MISS M'GEE.
+
+Seven eggs, one cup of milk, one teaspoonful flour, parsley, pepper and
+salt. Beat the whites and yolks separately, add the milk, pepper, salt,
+and chopped parsley and the flour dissolved in a little milk, then add
+the whites, put in the frying pan, leave on top of the stove for three
+minutes and put in the oven for five minutes.
+
+
+OMELETTE.
+
+MISS MAUD THOMSON.
+
+The yolks of four beaten eggs, four tablespoons of milk, a pinch of
+salt: beat the whites of the four eggs as stiff as possible, add to the
+above, turn into a frying pan, until the mixture sets and then put in
+the oven until a golden brown.
+
+
+
+
+CHEESE DISHES.
+
+
+CHEESE STRAWS.
+
+MRS. J. MACNAUGHTON.
+
+Mix one cupful of any good cheese grated with one cupful of flour, one
+half saltspoonful of salt, a pinch of cayenne pepper and butter the size
+of an egg. Add enough cold water to enable you to roll thin. Cut in
+strips and bake five or to ten minutes in a quick oven.
+
+
+CHEESE SCALLOP.
+
+MISS FRASER.
+
+Soak one cup of dried bread crumbs in fresh milk. Into this beat the
+yolks of three eggs, add one teaspoon of butter, and half a pound of
+grated cheese. Strew upon the top sifted bread crumbs, and bake a
+delicate brown. Whip the whites of the three eggs to a stiff froth; put
+on top and return to the oven for a few minutes.
+
+
+
+
+THE CHAFING DISH.
+
+
+A Relish and a Savory.
+
+
+WELSH RAREBIT.
+
+MISS GRACE M'MILLAN.
+
+Allow for each person one egg, one tablespoonful of grated cheese, one
+half teaspoonful of butter, one saltspoon of salt, and a few grains of
+cayenne. Cook like custard until smooth. Spread on toast and serve at
+once.
+
+
+WELSH RAREBIT.
+
+MISS BEEMER.
+
+Select richest and best American cheese, (Canadian will do), the milder
+the better, as melting brings out strength. To make five rarebits take
+one pound cheese grate and put in the saucepan; add ale (old is best)
+enough to thin the cheese sufficiently, say about a wine glassful to
+each rarebit. Place over the fire, stir until it is melted. Have ready a
+slice of toast for each rarebit (crusts trimmed); put a slice on each
+plate, and pour cheese enough over each piece to cover it. Serve _at
+once_.
+
+
+GOLDEN BUCK
+
+A "Golden Buck" is merely the addition of a poached egg which is put
+carefully on top of rarebit.
+
+
+LOBSTER À LA NEWBURG.
+
+MRS. J. G. SCOTT.
+
+Two pounds of lobster, one half cup of cream, two eggs (hard boiled),
+one tablespoon flour, two tablespoons of Sherry wine, two tablespoons of
+butter, salt and cayenne pepper to taste. Break the lobster meat into
+moderately small pieces, mash the yolks of the eggs with a silver spoon
+and gradually add half the cream. Place the butter in a granite ware
+saucepan, add the flour, let it cook slowly for one minute and then pour
+in the balance of the cream and stir until the liquid thickens. Add the
+first mixture and then the lobster meat and the whites of the eggs
+sliced, season with cayenne pepper, and salt, add the wine and serve at
+once.
+
+
+LOBSTER À LA NEWBURG.
+
+MRS. HARRY LAURIE.
+
+Two tablespoons of butter, one tablespoon of flour, stir until smooth,
+add one cup of cream, let it heat through, then add one can of lobster.
+Pepper and salt to taste and one half cup of Sherry or Port wine, if
+desired; serve at once on squares of toast. Canned chicken or salmon can
+be done the same way.
+
+
+OYSTER COCKTAIL.
+
+MISS RITCHIE.
+
+One dessertspoonful tomato sauce, one shake of tabasco, a sprinkle of
+horse radish, about half a dozen oysters, and the same on top. Serve in
+small tumblers on a plate with pounded ice around them and with oyster
+biscuits.
+
+
+CRUSTINE.
+
+MRS. A. COOK.
+
+Boil the liver of two chickens, (or turkey will do), pound them to a
+paste with a piece of butter the size of a walnut, a teaspoon of anchovy
+and a little cayenne. Serve on hot toast. Small anchovies whole, laid on
+top are an improvement.
+
+
+
+
+PIES.
+
+
+    "Who dare deny the truth, there's poetry in pie."--LONGFELLOW.
+
+
+"Ingenuity, good judgment and great care should be used in making all
+kinds of pastry. Use very cold water, and just as little as possible;
+roll thin and always from you; prick the bottom crust with a fork to
+prevent blistering; then brush it well with the white of egg, and
+sprinkle thick with granulated sugar. This will give you a firm rich
+crust.
+
+"For all kinds of fruit pies, prepare the bottom crust as above. Stew
+the fruit and sweeten to taste. If juicy put a good layer of corn-starch
+on top of the fruit before putting on the top crust. This will prevent
+the juice from running out, and will form a nice jelly throughout the
+pie. Be sure you have plenty of incisions in the top crust; then pinch
+it closely around the edge; sprinkle some granulated sugar on top, and
+bake in a moderate oven."
+
+
+COCOANUT CUSTARD PIE.
+
+MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.)
+
+Place on a deep pie plate a thin layer of pie crust, put a good rim on
+the side and put into this one half cup of dried cocoanut; fill up with
+a custard made as follows: three eggs, three ounces of sugar beaten
+together with flavoring of lemon, vanilla or nutmeg, little salt and add
+one pint of milk. The custard must be three quarters of an inch thick.
+
+
+LEMON PIE FILLING.
+
+MRS. JAMES LAURIE.
+
+Mix together two cups of white sugar, yolks of three eggs, juice of two
+lemons, grated rind of half a lemon; put it on the stove to boil and add
+at once one tea-cup boiling water, stir smooth, then add two tablespoons
+of corn starch, mixed in a little cold water, and one tablespoon of
+butter, boil until it custards.
+
+
+LEMON PIE.
+
+MRS. GEORGE CRESSMAN.
+
+Grate one lemon, put this down to boil with two-thirds of a cup of water
+for ten minutes, strain through fine sieve, then add one cup sugar, the
+juice of a lemon and butter half the size of an egg, let boil a few
+minutes. Mix two teaspoonfuls of corn-starch and yolk of one egg in half
+cup milk stir in the mixture letting it boil until thick. Beat whites of
+two eggs into stiff froth for frosting.
+
+
+LEMON PIE.
+
+MRS. STRANG.
+
+Take two lemons, three eggs, two tablespoonfuls melted butter, eight
+tablespoonfuls white sugar; squeeze the juice of the lemons and grate
+the rind of one, stir together the yolks of three eggs and white of one
+with the sugar, butter, juice and rind, then one (coffee) cup of sweet
+cream or milk, beat all for a minute or two; have ready a plate lined
+with paste, into which pour the mixture which will be sufficient for two
+pies of the ordinary size. Bake till the pastry is done. Meanwhile beat
+the remaining whites to a stiff froth and stir in four spoonfuls of
+white sugar. Take the pies from the oven and spread over equal parts
+upon each and return them quickly to the oven and bake a delicate brown.
+Take care that the oven be not too hot, or they will brown too quickly
+and cause the pie to fall when taken out.
+
+
+PASTRY.
+
+Four tablespoons of butter, ten teaspoons flour, two teaspoons baking
+powder, one salt spoon salt, enough water to make a very soft paste.
+
+
+MOCK CHERRY PIE.
+
+MRS. W. W. HENRY.
+
+One cup cranberries cut up, one half cup of raisins chopped, one half
+cup of cold water, one teaspoonful vanilla, one tablespoonful
+corn-starch, two-thirds cup sugar, a little salt. This makes one pie.
+
+
+MINCE MEAT.
+
+MRS. HENRY THOMSON.
+
+One pound of suet, one pound of fresh tongue, one pound apples, one
+pound sugar, one pound raisins, one pound currants, two nutmegs, a large
+teaspoon of cinnamon, ditto of cloves and salt, one half pound of
+candied peel.
+
+
+PIE PLANT PIE.
+
+MRS. R. M. STOCKING.
+
+One cup sugar, well beaten with yolks of two eggs; add one pint of pie
+plant, bake with one crust, then spread beaten whites, with tablespoon
+sugar over top; return to oven a few moments.
+
+
+RAISIN PIE.
+
+One cup chopped raisins, one half cup chopped apples, four tablespoons
+vinegar, one tablespoon cornstarch, one cup of boiling water, one cup
+sugar, pinch of salt, mix together, bake with two crusts.
+
+
+SOUR CREAM PIE.
+
+One cup thick sour cream, pinch of salt, one egg, one half cup sugar,
+scant tea-spoon of flour, one half cup raisins; beat cream, sugar, and
+flour together, lay the raisins round on the top; bake with two crusts.
+
+
+PUMPKIN PIE.
+
+MISS BEEMER.
+
+One coffeecup of mashed pumpkin, reduced to the proper consistency with
+rich milk and melted butter or cream, one tablespoonful of flour, a
+small pinch of salt, one teaspoon of ginger, ditto of cinnamon, one-half
+nutmeg, one-half teaspoon lemon extract, two-thirds cup of sugar, and
+two eggs.
+
+
+PASTE.
+
+One third-cup cup of lard, a little salt; mix slightly with one and
+one-half cups of flour; moisten with very cold water, just enough to
+hold together, get into shape for your tin as soon as possible. Brush
+the paste with white of egg. Bake in a hot oven until a rich brown.
+
+
+
+
+PUDDINGS.
+
+
+    "The proof of the pudding lies in the eating."
+
+
+ALMOND PUDDING
+
+MRS. STOCKING.
+
+One pint of milk, two eggs, two heaping tablespoons of maple sugar, one
+heaping tablespoon of cornstarch, flavor with almond; cook milk, sugar,
+and cornstarch in double boiler, adding yolks of eggs when boiling; pour
+into pudding dish, cover with whites of the eggs, and brown in oven, to
+be served cold.
+
+
+APPLE BATTER PUDDING.
+
+MRS. ERNEST F. WURTELE.
+
+Stew the apples in a pie dish, when soft place the following batter on
+top: one egg, one tablespoon each of sugar and butter, two
+tablespoonfuls each of milk and flour, one teaspoon of baking powder,
+bake forty five minutes in a slow oven, serve with cream.
+
+
+BANANA PUDDING.
+
+MISS J. P. M'GIE.
+
+Two tablespoonfuls of cornstarch wet with cold water, one cup of white
+sugar and one third of a cup of butter. Stir together in a dish, pour on
+boiling water to make a thick custard; stir in the well beaten yolks of
+three eggs, bring to a boil. Slice thin a few ripe bananas, pour the
+custard over them. Put whipped cream on top or if not cream the whites
+of the three eggs well beaten with sugar. To be eaten cold.
+
+
+BREAD PUDDING.
+
+MRS. ARCHIBALD LAURIE.
+
+Sliced bread to fill a pudding bowl; one layer of bread, one layer of
+fruit with sugar to taste and small lumps of butter. Continue until bowl
+is full, put a plate on top and steam for at least two hours, more will
+do no harm. Turn out a few minutes before wanted to let the juice
+penetrate the bread that was uppermost.
+
+
+COTTAGE PUDDING.
+
+MRS. W. W. HENRY.
+
+After rubbing together a cupful of sugar and a tablespoon of butter, add
+two eggs, and after beating the mixture until light, add a cupful of
+milk; mix well in a sieve a pint of sifted flour and three teaspoons of
+baking powder, rub through the sieve into the mixture already made,
+beat quickly and pour the batter into one large pudding dish or two
+small ones. Sprinkle with sugar, bake in a moderate oven for forty
+minutes or thirty if there be two. Serve hot with lemon sauce or any
+sweet sauce.
+
+LEMON SAUCE.--Beat two eggs very light, and add one cup of sugar, one
+tablespoon of melted butter, one small tablespoon of cornstarch, beat
+all together, then add one cup of boiling water, cook five minutes,
+boiling all the while. Cook a little longer if set in a basin of hot
+water, take from the fire, and add juice of lemon.
+
+
+CHOCOLATE PUDDING.
+
+One quart of milk scalded, two eggs well beaten, add gradually one cup
+sugar. With the eggs and sugar mix two thirds cup of cornstarch, and
+three heaping tablespoons grated chocolate dissolved over hot water,
+stir into the milk until a soft custard, add one teaspoon of vanilla,
+serve with whipped cream.
+
+
+CHOCOLATE PUDDING.
+
+MRS. W. J. FRASER.
+
+One quart of milk, one pint of bread crumbs, one tea cup of sugar, three
+eggs, three tablespoonfuls of chocolate, one half teaspoonful essence of
+vanilla. Let the milk come to a boil, scald the bread crumbs, when
+almost cool, beat the yolks of three eggs, add sugar and chocolate, to
+the bread and milk. Bake one half hour, slow oven. When cool, beat the
+whites of three eggs and put meringues.
+
+
+CARAMEL PUDDING.
+
+MRS. RATTRAY.
+
+Take one coffee cup full of brown sugar, put it in a frying pan over a
+slow fire and burn it, then pour it into one and a half pints of milk in
+a saucepan and place the latter on the fire to come to a boil, but do
+not stir it in case the milk should crack. Blend three tablespoonfuls of
+cornstarch with a little cold milk, and when the milk and sugar boil
+stir the starch in. Put it in a mould to get cold and eat with whipped
+cream.
+
+
+CARAMEL PUDDING.
+
+MRS. W. W. WELCH.
+
+One pint of milk, one pound of brown sugar, one coffee cup of chopped
+walnuts, two heaping tablespoons of cornstarch, pinch of salt. Put the
+milk in a double boiler, when boiling put in cornstarch dissolved in a
+little cold milk; let it cook a few minutes, put in the sugar which has
+been previously burnt a little, then add the nuts, stir a few minutes,
+flavor with vanilla, put into a mould, and eat with whipped cream.
+
+
+COCOANUT SPONGE.
+
+MISS LAMPSON.
+
+Two cups of stale sponge cake crumbs, two cups of milk, one cup of
+grated cocoanut, yolks of two eggs and whites of four, one cup of white
+sugar, one tablespoonful of rose water, a little nutmeg. Scald the milk
+and beat into this the cake crumbs. When nearly cold add the eggs,
+sugar, rose water and lastly the cocoanut. Bake three quarters of an
+hour in a buttered pudding dish. Eat cold, with white sugar sifted over
+it.
+
+
+DUTCH APPLE CAKE, LEMON SAUCE.
+
+MRS. STOCKING.
+
+One pint of flour, one half teaspoon salt, one and one half teaspoons
+baking powder, butter size of an egg; sift flour, salt and baking powder
+together then rub in the butter thoroughly; beat one egg light with
+two-thirds of a cup of milk and stir into the dry mixture; spread one
+half inch thick on a baking pan; pare and core and cut in eight pieces,
+four apples and stick them into the dough, in rows, and sprinkle over
+them two tablespoons sugar and bake quickly; serve with sauce as
+follows: Two cups cold water, ditto of sugar; when it boils, add three
+teaspoons of cornstarch dissolved in a little cold water; take from fire
+as soon as it thickens and add one tablespoon of butter and the rind and
+juice of one lemon, or one teaspoon lemon extract; serve hot.
+
+
+FRIED CREAM.
+
+MRS. FARQUHARSON SMITH.
+
+Everyone should try this receipt; it will surprise many to know how soft
+cream could be enveloped in the crust while it is an exceedingly good
+dish for a dinner course or for lunch or tea. When the pudding is hard,
+it can be rolled in the egg and bread crumbs. The moment the egg touches
+the hot lard it hardens and secures the pudding which softens to a
+creamy substance very delicious. Ingredients, one pint of milk, five
+ounces of sugar (little more than half a cupful,) butter the size of a
+hickory nut, yolks of three eggs, two tablespoonfuls of corn starch, and
+one tablespoonful of flour, (a generous half cupful altogether), stick
+of cinnamon one inch long, one half teaspoonful of vanilla. Put the
+cinnamon into the milk and when it is just about to boil, stir in the
+sugar, cornstarch and flour, the two latter rubbed smooth with two or
+three tablespoons of extra cold milk: stir it over the fire for fully
+two minutes, to cook well the starch and flour; take it from the fire,
+stir in the beaten yolks of the eggs and return it a few minutes to set
+them; now again taking it from the fire remove the cinnamon, stir in the
+butter and vanilla and pour it on a buttered platter until one third of
+an inch high. When cold and stiff cut the pudding into parallelograms,
+about three inches long and two inches wide: roll them carefully, first
+in sifted cracker crumbs then in eggs (slightly beaten and sweetened)
+then again in cracker-crumbs. Dip these into boiling hot lard (a wire
+basket should be used if convenient) and when of fine color, take them
+out and place them in the oven for four or five minutes to better soften
+the pudding. Sprinkle over pulverized sugar and serve immediately.
+
+
+FEATHER PUDDING.
+
+MRS. W. R. DEAN.
+
+One tablespoon butter, one cup white sugar, two eggs, a little salt, one
+cup sweet milk, two tablespoons baking powder three cups of flour, one
+and one half teaspoons flavoring. Steam one hour. Eat with sauce.
+
+
+FIG PUDDING.
+
+MRS. THOM.
+
+One cup suet, one half pound figs cut fine, two cups bread-crumbs, one
+cup flour, one half cup brown sugar, one egg, one cup of milk, two
+teaspoonfuls of baking powder, steam three hours.
+
+
+GELATINE PUDDING (Pink.)
+
+MRS. W. R. DEAN.
+
+Put one ounce pink gelatine and one quart of milk in a bowl on the stove
+where it will not get hot; when dissolved add yolks of four eggs, beaten
+with four tablespoons sugar, stir well, let it just come to the boil,
+then add the whites well beaten, with four tablespoons of sugar and a
+dessert spoon vanilla. Turn into a mould and let it cool, then turn out
+and garnish with whipped cream. This is a very pretty dish.
+
+
+GRAHAM PUDDING.
+
+MRS. W. W. HENRY.
+
+One and one half cups of graham flour, one cup of milk, one half cup of
+molasses, one cup chopped raisins, one half teaspoonful salt, one
+teaspoonful of soda. Sift the graham in order to make it light, but
+return the bran to the sifted mixture, dissolve the soda in one
+tablespoon of milk and add the remainder of milk with the molasses and
+salt, pour this mixture upon the graham and beat well, add the raisins
+and pour the pudding into a mould. Steam four hours, turn out and serve
+with sauce.
+
+
+HONEY COMB PUDDING.
+
+MISS BICKELL.
+
+One cup flour mixed with one cup sugar, one half cup butter and one of
+milk melted, together, five eggs well beaten; last of all put in two
+teaspoons soda and one of salt. Steam one hour and a half.
+
+
+MEDLEY PUDDING.
+
+MRS. THEOPHILUS H. OLIVER.
+
+Three eggs, the weight of three eggs in butter, in sugar, and in flour,
+beat the butter to a cream. Add the eggs well beaten to the sugar and
+flour. Put into small teacups. Bake for twenty minutes.
+
+
+MANITOBA PUDDING.
+
+MRS. STRANG.
+
+Four cups flour, two cups of suet, two cups raisins, one cup currants,
+two cups sugar (brown), a little baking powder, a little essence of
+lemon, a little allspice, a chopped apple, a little salt, wet with a
+small quantity of water, boil four hours.
+
+
+FOAMING SAUCE.
+
+One half teacup butter, ditto of sugar, beat to a froth, put in a dish
+and set in a pan of hot water, add one tablespoon of hot water, if liked
+a little vanilla. Stir one way until it comes to a very light foam.
+
+
+MARMALADE PUDDING.
+
+MRS. W. R. DEAN.
+
+Two dessertspoons marmalade, two cups bread crumbs, butter size of two
+walnuts, one half pint of milk, two eggs, two ounces of sugar. Melt the
+butter and mix with the bread crumbs, marmalade and sugar, add the eggs
+well beaten and the milk, pour into a well buttered mould, tie a cloth
+closely over it and boil one and one half hours. Serve with sauce.
+
+
+CHRISTMAS PLUM PUDDING.
+
+MRS. W. THOM.
+
+One pound each of raisins, currants and suet, three quarters of a pound
+of bread crumbs, one quarter pound flour, one half pound candied peel,
+one half pint brandy, one half nutmeg, one quarter pound brown sugar and
+six eggs. Boil six hours and steam two or three more when required.
+Caramel sauce. One cup brown sugar, one ounce of butter, and
+dessertspoon cornstarch, stirred till brown, add boiling water and one
+wine glass of brandy.
+
+
+OLD ENGLISH PLUM PUDDING.
+
+MRS. JOHN JACK.
+
+One pound each of stoned raisins, currants, beef kidney suet, granulated
+sugar, bread crumbs, and flour, one half pound candied lemon and citron
+peel mixed; one tablespoon salt, one teaspoonful each of finely ground
+nutmeg, cinnamon and cloves, eight fresh eggs, one half ounce bitter
+almonds chopped fine, the red part of three large carrots grated,
+breakfast cupful of strong coffee, strained at breakfast, cupful of
+molasses, and enough pure apple cider to make the whole of the proper
+consistency. Mix thoroughly and stand in a warm place over night, put
+into mould or pudding bag, tie tightly and boil gently for twelve hours.
+In serving make a sauce of flour, water, butter, and sugar flavored with
+brandy. Place the pudding on a hot dish, stick a sprig of berried holly
+in the centre, pour a wineglassful of brandy around it and set fire to
+it.
+
+
+ENGLISH PLUM PUDDING.
+
+MRS. BLAIR.
+
+Two pounds and a half raisins, three quarters of currants, two pounds
+finest moist sugar, two pounds bread crumbs, sixteen eggs, two pounds
+finely chopped suet, six ounces mixed candied peel, juice and rind of
+two lemons, one ounce of ground nutmeg, one ounce of cinnamon, half
+ounce pounded bitter almonds, gill of brandy or if objected to, any
+flavoring at hand. Stone and cut up the raisins do not _chop_ them; wash
+and dry the currants; cut the candied peel into thin slices; mix all the
+dry ingredients well together and moisten with the eggs, which should be
+well beaten; then stir in the flavoring, and when all is thoroughly
+mixed, add about half a pound of flour and put the pudding into a stout
+new cloth; or boil in two moulds for twelve hours and serve with rich
+sauce.
+
+
+PLUM PUDDING WITHOUT EGGS.
+
+MRS. DAVID BELL.
+
+Two cups of flour, two cups of raisins, two of currants, two cups of
+suet, one tablespoon sugar, enough water to make a stiff batter, colour
+with burnt sugar, spice to taste, salt, and lemon peel. _Just before_
+putting on to boil stir in a couple of tablespoonfuls of raw sago; boil
+in a cloth, not a shape.
+
+
+PLUM PUDDING.
+
+MADAME J. T.
+
+Four eggs, yolks and whites beaten together, one half cup brown sugar,
+one cup molasses, one cup stoned raisins, two cups currants, one cup
+bread crumbs, two cups chopped suet, three quarters of a nutmeg, grated,
+the grated rind of a large lemon, one cup flour and one teaspoon baking
+powder. Steam for three and a half hours in a tightly closed pudding
+mould well buttered, keeping the water boiling _constantly_. Before
+serving sprinkle thickly with sugar and pour over this one half cup
+brandy, and light. Serve with this a sauce made with the juice and rind
+(grated) of one lemon, put over to boil with one half cup sugar, one
+half cup water, add one tablespoon cornstarch, one half cup sherry, one
+half cup brandy. This quantity will serve sixteen people.
+
+
+PALACE PUDDING.
+
+MRS. SMYTHE.
+
+Two eggs, one cup of flour, one half cup sugar, one quarter cup butter,
+one teaspoon baking powder, one half teaspoon nutmeg, cream butter, add
+sugar, eggs, the flour sifted with baking powder, also nutmeg. Grease
+tin and bake half an hour.
+
+Sauce.--One dessertspoon butter, one dessertspoon of flour, rub well
+together, add slowly about one cup boiling water, three dessertspoons
+brown sugar, one teaspoon of molasses. Boil slowly until it thickens and
+flavor as desired.
+
+
+QUAY PUDDING.
+
+One cup flour, one half cup sugar, one quarter cup butter one teaspoon
+soda, one tablespoon jam, two eggs. Cream butter with sugar, add to this
+the eggs and jam, the flour sifted with the soda. Put into a buttered
+mould and steam for two hours and serve with lemon sauce.
+
+
+RAILROAD PUDDING.
+
+MRS. GEORGE ELLIOTT.
+
+Four eggs, beat whites and yolks separately, a cup of sugar to the
+whites, beat again, then add the yolks, mix a teaspoon of baking powder
+in a cup of flour and mix the flour and eggs and beat again. Put a sheet
+of buttered paper in a square pan and bake. When done turn it on a
+heated towel, the buttered side up and take off the paper and spread
+with a thick jam or marmalade, roll up quickly and pour sweetened
+whipped cream over, flavor with vanilla.
+
+
+RICE PUDDING.
+
+MRS. W. W. HENRY.
+
+One cup of rice boiled soft in water, add a pint of cold milk, and a
+piece of butter size of an egg, salt to taste, yolks of four eggs, rind
+of lemon grated. Mix and bake one half hour. Beat the whites of four
+eggs, stir in a pint of sugar, juice of one good sized lemon. After the
+pudding is baked and cooled a little pour this over and brown in the
+oven. Eat cold; this will keep for several days.
+
+
+SUET PUDDING. (Plain.)
+
+MRS STUART OLIVER.
+
+Three quarters of a pound of flour, one quarter of a pound suet chopped
+fine; mix with an egg and milk.
+
+
+VICTORIA PUDDING.
+
+MRS. ARCHIBALD LAURIE.
+
+The weight of two eggs in butter, sugar, and flour. Butter and sugar to
+be beaten to a cream, add the well beaten eggs, two tablespoons of
+marmalade, then the sifted flour, one half teaspoon soda, dissolved in
+boiling water. Steam for three hours, not less.
+
+
+STRAWBERRY SAUCE FOR PLAIN BLANC MANGE.
+
+The whites of two eggs, one cup pulverized sugar, one cup strawberries.
+Mix all together and whip until stiff.
+
+
+STRAWBERRY SAUCE FOR PUDDINGS.
+
+MRS. W. W. HENRY.
+
+One cupful of fine granulated sugar, one-half cupful of butter boiled
+together until it creams, (a wooden spoon best for this), beat the white
+of an egg until stiff, then add one cup of mashed strawberries, and beat
+again; add to the mixture, stir well together.
+
+
+HARD SAUCE.
+
+MRS. GAUDET.
+
+1. One cup of brown sugar, one tablespoon of butter, three drops of
+vanilla, half a glass of sherry, whipped lightly.
+
+2. One glass of sherry, a tablespoon of molasses, and a tablespoon of
+sugar.
+
+
+
+
+DESSERTS.
+
+
+    "Custards for supper and an endless host of other such lady-like
+    luxuries."--SHELLEY.
+
+
+ORANGE FLOAT.
+
+MRS. ERNEST F. WURTELE.
+
+One quart of water, the juice and pulp of two lemons, one coffee cup of
+sugar. When boiling add four tablespoons of cornstarch; let it boil
+fifteen minutes stirring all the time, when cold pour over the top of
+four or five peeled and sliced oranges. Over this spread beaten whites
+of three eggs. Sweeten and add a few drops of vanilla.
+
+
+VELVET CREAM.
+
+A large teacupful of white wine, the juice of a nice lemon, one half
+ounce of isinglass, sugar to taste, let boil together, till nearly all
+the isinglass is dissolved, then strain and add one pint of cream. Let
+it stand until nearly cold and then put it into the mould. It requires
+to be made some hours before it is turned out.
+
+
+PRUNE JELLY.
+
+Put about three dozen prunes into one quart of boiling water and let
+them boil for one hour, take out the prunes and stone them making use of
+half the kernels as a flavoring. Put the prunes back into the water,
+with the blanched kernels, adding one cup of sugar and let boil half an
+hour more. Dissolve half a box of Cox's gelatine in water and add to the
+above and boil ten minutes longer. Put into a mould and serve cold with
+whipped cream.
+
+
+FROZEN PUDDING.
+
+Make a custard with three eggs and about one pint of milk, flavor with
+vanilla and a small cup of white sugar. Put four tablespoons of brown
+sugar in a frying pan and brown it well. Take from the stove and stir
+till off the boil, then stir into the custard. Put all in a dipper or
+deep dish; take a large dish full of snow and coarse salt, put the
+dipper into this and stir the custard until it is quite thick. Put into
+a mould and leave in a cool place. Serve with whipped cream.
+
+
+ARROWROOT WINE JELLY.
+
+Wet two heaping teaspoons of arrowroot with a little cold water, stir it
+into a cup of boiling water in which has been dissolved 2 teaspoons of
+white sugar. Stir while it boils ten minutes. Add one tablespoon of
+brandy, or three of sherry. Put into a mould and serve cold with custard
+as a sauce. This is very nice for invalids, omitting the sauce.
+
+
+RICE BLANC MANGE.
+
+One half pound ground rice, one quart of milk, three ounces of sugar,
+the rind of half a lemon, one half teaspoonful of vanilla. Boil the rice
+in the milk for twenty minutes with the sugar and rind of lemon, then
+remove the rind and add the vanilla. Put it into a wet mould.
+
+
+LEMON JELLY.
+
+MISS CLINT.
+
+Dissolve one package or twelve sheets of gelatine in a little warm
+water. Then add three and one half pints of boiling water, one pound of
+sugar and the juice of four lemons. Cool in a mould.
+
+
+COFFEE JELLY.
+
+MRS. GAUDET.
+
+Two tablespoons of coffee, one package of gelatine, one glass of sherry
+boiled down to one pint.
+
+
+ICED APPLES WITH CREAM.
+
+MRS. W. W. WELCH.
+
+Pare and core six apples; cook them in a syrup made of one cup of sugar,
+and two of water; drop the apples into the boiling syrup; when they are
+tender put them on a platter, when cool cover with a thin layer of
+meringue and brown. Let the syrup boil until reduced to one half
+cupful, when cold, will form a jelly, cut into squares and place over
+and around the apples. Serve cold with sugar and cream.
+
+
+FRUIT JELLY.
+
+MISS FRY.
+
+To one large box of gelatine add one half pint cold water. When
+dissolved add juice of three lemons, two cups sugar, one pint of boiling
+water. Arrange in layers in a mould. Four bananas and two or more
+oranges (sliced) six castane nuts chopped fine, six figs, one quarter
+lb. dates cut into small pieces. Strain jelly over this and cool. Serve
+with whipped cream. A lining of ladies fingers is an improvement.
+
+
+COMPOTE OF APPLES.
+
+MISS SEPTIMUS BARROW.
+
+Take five apples, wipe, but do not peel them, take the cores out of four
+of them and put them in a deep dish. Slice the fifth apple and put the
+slices and a small lemon sliced with the four apples. One quarter lb.
+brown sugar to be sprinkled over apples. One half pint of water. Bake
+until perfectly soft but do not let them lose their shape. Put them in a
+dish, press and strain the cut up pieces over the cooked apples. To be
+eaten cold.
+
+
+POMMES À LA VESUVE.
+
+MISS LAMPSON.
+
+Pile some apple marmalade high in a dish; get ready some macaroni boiled
+in water well drained, and afterwards sweetened with white sugar, and
+flavored with brandy; cut it into short lengths, lay it as a bordering
+round the mountains of marmalade; dust the whole over with powdered
+sugar, and on the apex form a crater with half a dozen nubs of sugar;
+pour a gill of brandy over the top, and just before serving set fire to
+it and place it on the table flaming.
+
+
+LEMON SPONGE.
+
+MISS BEEMER.
+
+One half box gelatine, juice of three lemons, one pint of cold water,
+one half pint of hot water, two teacups of sugar, whites of three eggs.
+Soak one-half box of gelatine in the pint of cold water ten minutes;
+then dissolve on the fire adding the juice of the lemons with the hot
+water and sugar. Boil all together two or three minutes; pour into a
+dish, and let it remain until nearly cold and beginning to set; then add
+the whites of eggs well beaten and whisk ten minutes. When it becomes
+the consistency of sponge, wet the inside of cups with the white of
+eggs, pour in the sponge and set in a cold place. Serve with thin
+custard, made with the yolks of four eggs, one tablespoonful of
+cornstarch, one-half teacup of sugar, one pint of milk, teaspoonful of
+vanilla. Boil until sufficiently thick and serve cold over the sponge.
+The sponge should be allowed to stand twenty-four hours.
+
+
+ORANGE SOUFFLÉ.
+
+Pare and slice six oranges, boil one cup sugar, one pint of milk, the
+yolks of three eggs, one tablespoon of cornstarch. As soon as thick,
+pour over the oranges; beat the whites of eggs to a stiff froth;
+sweeten: put on top and brown in oven. Serve cold. Bananas may be used
+instead of oranges and are far more wholesome from contact with the
+heat.
+
+
+GELATINE, WITH FRUIT.
+
+Take one ounce box of gelatine; put to soak in a pint of cold water for
+an hour. Take the juice of three lemons and one orange, with three cups
+of sugar; add this to the gelatine, and pour over all three pints of
+boiling water: let this boil up once, stirring all the time. Take two
+moulds of the same size, and pour half your jelly into each. Stir into
+one mould half a cup of candied cherries, and into the other one pound
+of blanched almonds. The almonds will rise to the top. Let these moulds
+stand on ice, or in a cool place until thoroughly set, twenty-four hours
+is best. When ready to serve loosen the sides, and place the almond
+jelly on top the other, on a fruit platter. Slice down and serve with
+whipped cream.
+
+
+EASY ICE CREAM.
+
+One pint of cream, half a pint of milk, teacupful of sugar, two eggs
+beaten separately, the whites being added last, a teaspoonful of vanilla
+extract. Stir thoroughly but do not cook, it is quite as nice without.
+This will be sufficient for six persons. Dissolve half a pound of
+macaroons in the above mixture before it is frozen and a delicious ice
+cream may be had.
+
+
+TRIFLE.
+
+MISS RUTH SCOTT.
+
+One pint of cream well beaten, sugar and flavoring to taste. One quarter
+of a pound of macaroons which have soaked in sherry for a few minutes.
+Put in a deep dish alternate layers of macaroons and cream. Preserved
+cherries and almonds (whole) are a great improvement.
+
+
+CARAMEL CREAM.
+
+MRS. BENSON BENNETT.
+
+Boil two coffee cups of dark brown sugar, butter the size of an egg and
+two thirds of a cup of thin sweet cream. Twelve minutes after it
+commences to boil dissolve half a cup of gelatine in a little cold
+water, add this to the boiling mixture and nearly a pint of sweet cream
+all but the two thirds of a cup used in the beginning. Strain and flavor
+with a tablespoonful of vanilla; pour into a pudding mould and let it
+stand over night on the ice. Serve with whipped cream.
+
+
+CLARET JELLY.
+
+MRS. GILMOUR.
+
+One ounce of gelatine, one cup of sugar, the rind and juice of two
+lemons, two or three pieces of cinnamon, one and one half pints of
+water, one half pint of claret, one glass of brandy. If Cox's gelatine
+or Lady Charlotte, is used it will have to be soaked first in a little
+of the cold water, if the leaf gelatine, boiling water can be poured on
+it. Put all together into a saucepan with whites of three eggs, put on
+the fire until it boils and then strain through a flannel bag.
+
+
+CUP CUSTARD.
+
+MR. JOSEPH FLEIG. (Baker to Grenoble Hotel, N. Y.)
+
+Five eggs, six ounces of sugar, one quart of milk, extract to flavor,
+spread cups or moulds with unsalted butter, fill up with the custard,
+and place in pan filled with one inch water in good oven.
+
+
+SPANISH CREAM.
+
+MRS. W. R. DEAN.
+
+Yolks of two eggs, two tablespoons sugar, two tablespoons ground rice,
+one pint of milk. Beat the eggs a little. Put all together on the fire
+and stir constantly until it thickens. Pour into glass dish and garnish
+with blanched almonds and strips of citron.
+
+
+SPANISH CREAM.
+
+MISS GREEN.
+
+Soak one half package of gelatine in one pint of milk for half an hour;
+while this is soaking take two eggs (separate them) beating the yolks
+with one half a cup of white sugar, till light, and whip the whites to a
+stiff froth: when the gelatine is soaked, put the sauce pan on the fire
+and let gelatine and milk come to the boil: then add the yolks and
+remove from fire, add the whites and one teaspoon of vanilla. Put in a
+wet mould and cool.
+
+
+CHARLOTTE RUSSE.
+
+MISS EDITH HENRY.
+
+To make the jelly for bottom of mould one half a package of gelatine
+soaked in a little over a tumbler of water, sugar to taste, one half a
+small cup of cooking wine and enough cochineal to color. Let this stand
+until stiff. One pint of sweet cream, one half a box of gelatine
+dissolved, wine to taste, one teaspoon of vanilla, a little over half a
+cup of sugar: whip cream stiff, then add sugar, wine, vanilla and lastly
+the gelatine. Beat well together and pour into your mould lined with
+ladies fingers and jelly.
+
+
+WINE CREAM.
+
+MRS. W. CRAWFORD.
+
+Two cups of cream, half a cup of sugar, one box of gelatine dissolved in
+half a cup of sherry over a steamer, when dissolved, strain into cream,
+and put in a mould and in a cool place.
+
+
+PINEAPPLE WATER ICE.
+
+MRS. HARRY LAURIE.
+
+Two large juicy pineapples, one and one half pounds of sugar, one quart
+of water, juice of two lemons. Pare the pineapples, grate them and add
+the juice of the lemons. Boil the sugar and water together for five
+minutes. When cold add the pineapple and strain through a sieve. Turn
+into freezer and freeze.
+
+
+LEMON WATER ICE.
+
+Four large juicy lemons, one quart of water, one orange, one and one
+quarter pounds of sugar. Put the sugar and water over to boil. Chip the
+yellow rind from three lemons and the orange, add to the syrup, boil
+five minutes and stand away to cool. Square the juice from the orange
+and lemon add it to the cold syrup, strain it through a cloth and
+freeze.
+
+
+ROLLED JELLY.
+
+MRS. W. W. WELCH.
+
+Two eggs, yolks and whites beaten separately. Take the yolks and beat to
+a cream with one cup of sugar, three tablespoonfuls of milk, then add
+one cup of flour, one heaping teaspoon of baking powder and the well
+beaten whites last, also extract as fancied. When baked place on a wet
+cloth and trim outside edges, cover with preserves, roll in the cloth
+and let it stand for ten minutes, eat with whipped cream.
+
+
+JUNKET.
+
+MRS. STUART OLIVER.
+
+Slightly warm one quart milk, add junket tablet dissolved, and two or
+three tablespoonfuls sugar. Keep in a warm place near fire till solid.
+Then remove to a cool place till served. Serve with cream and maple
+sugar or preserves.
+
+
+
+
+CAKES.
+
+
+    "With weights and measures just and true,
+        Oven of even heat,
+     Well buttered tins and quiet nerves,
+        Success will be complete."
+
+
+"In making cake, the ingredients should be of the first quality--the
+flour super-fine, and always sifted; the butter fresh and sweet and not
+too much salted. Coffee A, or granulated sugar is best for cakes. Much
+care should be taken in breaking and separating the eggs, and equal care
+taken as regards their freshness. Break each egg separately in a teacup;
+then into the vessels in which they are to be beaten. Never use an egg
+when the white is the least discolored. Before beating the whites remove
+every particle of yolk. If any is allowed to remain, it will prevent
+them becoming as stiff and dry as required. Deep earthen bowls are best
+for mixing cake, and a wooden spoon or paddle is best for beating
+batter. Before commencing to make your cake, see that all the
+ingredients required are at hand. By so doing the work may be done in
+much less time.
+
+"The lightness of a cake depends not only upon the making, but the
+baking also. It is highly important to exercise judgment respecting the
+heat of the oven, which must be regulated according to the cake you
+bake, and the stove you use. Solid cake requires sufficient heat to
+cause it to rise and brown nicely without scorching. If it should brown
+too fast cover with thick brown paper. All light cakes require quick
+heat and are not good if baked in a cool oven. Those having molasses as
+an ingredient scorch more quickly, consequently should be baked in a
+moderate oven. Every cook should use her own judgment, and by frequent
+baking she will in a very short time be able to tell by the appearance
+of either bread or cake whether it is sufficiently done."
+
+
+SCRIPTURE CAKE.
+
+MRS. STOCKING.
+
+
+    One cup butter                                      Judges V. 25
+    Four cups flour                                  I. Kings IV. 22
+    Three cups sugar                                 Jeremiah VI. 20
+    Two cups raisins                               I. Samuel XXX. 12
+    Two cups figs                                  I. Samuel XXX. 12
+    One cup water                                   Genesis XXIV. 17
+    One cup almonds                                   Jeremiah I. 11
+    Six eggs                                            Isaiah X. 14
+    One tablespoon honey                              Exodus XVI. 21
+    One teaspoon cream                                Exodus XII. 19
+    Baking powder three teaspoonfuls a pinch of salt      Job VI.  6
+    Spices to taste                                   I. Kings X. 10
+
+Follow Solomon's advice for making good boys and you will have a good
+cake.--Proverbs XXIII. 13.
+
+
+CHRISTMAS FRUIT CAKE.
+
+MRS. THOM.
+
+One pound of flour, one pound of butter beaten to a cream, six eggs
+beaten separately, two wineglasses of brandy, one pound sugar, one pound
+of raisins, one pound of currants, one pound of prunes, one pound figs
+chopped, one half pound mixed candied peel, one half pound almonds, one
+half teaspoon mixed spice or nutmeg.
+
+
+FRUITCAKE.
+
+Two pounds of raisins, two pounds of currants, one half pound of citron,
+one pound of sugar, one pound of flour, eight ounces of butter, ten
+eggs, two nutmegs, one half ounce of mace, one tablespoon of cloves,
+same of cinnamon, one glass of brandy, one tablespoon of baking powder,
+one cup of molasses. Stir butter and sugar together until very light,
+beat whites and yolks separately and bake in a slow oven.
+
+
+ORANGE FROSTING.
+
+One pound of frosting sugar, juice of one lemon and one orange, grate
+rind of orange.
+
+
+CARAMEL CAKE.
+
+One tablespoon of butter, one cup of sugar, three eggs, one half cup of
+milk, one and one half cups of flour, two teaspoons of baking powder.
+
+FILLING.--Two cups of sugar, two thirds cup of milk, boil thirteen
+minutes, add butter the size of a small egg, one good teaspoon of
+vanilla, when done stir till thick enough to spread and not to run, bake
+in three, spread between and on top.
+
+
+CHARLOTTE RUSSE CAKE.
+
+MRS. RICHARD TURNER.
+
+One cup of flour, one cup of sugar, three eggs, two teaspoons baking
+powder, three tablespoons boiling water. Bake same as sandwich cake.
+
+THE FILLING.--One large cup of cream, one fourth package gelatine,
+dissolved in a little milk; whip cream to a stiff froth, then add
+gelatine, sugar, flavoring to taste. Ice the top.
+
+
+CORNSTARCH CAKE.
+
+MRS. JAMES LAURIE.
+
+One half pound of butter and two cups white sugar stirred together, add
+the yolks of four eggs, one cup of milk, two cups of cornstarch and one
+of flour sifted well, one heaping teaspoonful of baking powder and add
+the whites of the four eggs last. Flavor a little and line tins with
+buttered paper.
+
+
+SPONGECAKE. (Splendid.)
+
+MRS. ERSKINE SCOTT.
+
+Beat four eggs, over one cup of white sugar, for half an hour, then mix
+one cup of flour, after it is in the pan pour some essence of lemon on
+the top and bake immediately.
+
+
+SPONGE CAKE.
+
+MISS K. H. MARSH.
+
+Beat seven eggs together with their weight in white sugar for half an
+hour, then sift in the weight of four eggs in flour. Add a little lemon
+to flavor and bake twenty minutes in a quick oven.
+
+
+SPONGE CAKE.
+
+MRS. FARQUHARSON SMITH.
+
+Ten eggs; very fresh, one pound fine sugar, the weight of five eggs in
+flour, the rind of two lemons and juice of one. Break the eggs on the
+sugar and beat them twenty minutes with two pronged steel carving fork
+until in a lovely light cream, then grate the lemon rind into it with
+the juice of one lemon. Sift the flour several times and next mix in the
+flour most carefully barely stirring to mix it in, if stirred too much
+it will make the cake heavy. Beat it with the back of the fork towards
+you. The oven should be a little quick at first until the cake rises,
+if baking too quickly place a piece of white paper over it and buttered
+paper should be placed in the pans. N. B.--Delicious if properly made.
+
+
+SPONGE CAKE.
+
+MRS. ANDREW T. LOVE.
+
+Six eggs, the weight of five in sugar, and three in flour, beat the
+whites and yolks separately, lemon flavoring.
+
+
+EASY SPONGE CAKE.
+
+MRS. BLAIR.
+
+Four eggs, two even cups of sugar, three-fourth's cup _hot_ water, one
+and three fourth's cups of flour, even measure, two teaspoonfuls baking
+powder, salt, flavor with lemon. Beat the eggs separately. To the yolks
+gradually add the sugar. Mix well. Then add hot water. Mix the baking
+powder with the flour and add a portion, then part of the well beaten
+whites, and so on until all is used. Flavor. It will be thin but do not
+add any more flour, for it is all right. Bake in a moderate oven. It may
+be baked very thin, cut into shapes like dominos; frost, and mark the
+lines and dots with a camel's hair brush dipped in chocolate.
+
+
+CACOUNA CAKE.
+
+MISS K. H. MARSH.
+
+Three cups of sugar, two cups of butter, seven eggs, one pound of
+raisins, wineglass of wine, one nutmeg, one cup sour milk and one
+teaspoon soda, five cups of flour. Beat the butter to a cream, then add
+the sugar and the eggs (well beaten), the fruit, spice and wine, then
+the flour and lastly the soda dissolved in a cup of sour milk.
+
+
+DELICIOUS ANGEL'S FOOD.
+
+MISS RITCHIE.
+
+Beat the whites of eleven eggs to a stiff froth, then stir in carefully
+a cup and a half of sifted granulated sugar, (or better still of castor
+sugar,) a teaspoonful of vanilla and one cup of flour that has been
+sifted with a teaspoonful of cream of tartar five times; add this very
+carefully and mix thoroughly, turn into an ungreased pan and bake in a
+moderate oven for about fifty-five minutes. When done turn upside down
+and when cool it will either drop out or it may be easily removed from
+the pan with a knife.
+
+
+CHOCOLATE CAKE.
+
+MISS M. A. RITCHIE.
+
+Dissolve two ounces of chocolate in five tablespoonfuls boiling water.
+Cream half a cup of butter adding gradually one and a half cups of
+sugar; add the yolks of four eggs, beat thoroughly; then add the
+chocolate, half a cup of cream or milk, a cup and three quarters of
+flour, two rounding teaspoonfuls of baking powder, a teaspoonful of
+vanilla. Beat the whites of the eggs to a stiff froth, stir them
+carefully into the mixture, and it is ready to bake either in a loaf-pan
+or in three layer cake pans. Frost with boiled icing flavored with
+chocolate.
+
+
+CHOCOLATE CAKE.
+
+MRS. G. CRESSMAN.
+
+One and one half squares of chocolate melted in one half cup of milk,
+two eggs, reserving white of one egg for frosting, one cup sugar, one
+teaspoonful soda in one half cup of milk, and one and one quarter cups
+of flour. Bake in dripping pan. Boiled frosting, one cup of sugar and
+white of one egg.
+
+
+MAPLE CREAM CAKE.
+
+One cup of sugar, two eggs, two tablespoonfuls butter, a little less
+than two cups of flour, two teaspoonfuls baking powder. Bake in two
+tins. Frosting, one cup and a half of maple sugar, one half cup cream,
+boil until quite thick then beat until it creams, add the white of one
+egg, keep beating until thick.
+
+
+COCOA CAKE.
+
+MISS MAUD THOMSON.
+
+Rub one half cup butter to a cream, with one cup of sugar, add the
+beaten yolks of two eggs, and beat well. Mix one and one half cups of
+flour, one teaspoonful baking powder and two teaspoonfuls cocoa,
+thoroughly beat the whites of eggs stiff, measure one-half cup of milk,
+and then add a little milk and flour alternately to the egg mixture,
+lastly add the whites of eggs and one teaspoonful of lemon or vanilla.
+Bake in a shallow pan about twenty minutes and then frost with plain
+cocoa frosting.
+
+ICING.--Mix one half teaspoonful cocoa with one cup powdered sugar, add
+one tablespoonful lemon juice and one tablespoonful boiling water or
+enough to make the sugar into a paste that settles to a level the moment
+you stop stirring. Spread at once on the hot cake.
+
+
+CORN CAKE.
+
+MRS. W. W. HENRY.
+
+One cup of corn meal, one cup of flour, two teaspoons baking powder,
+sifted with the flour, one egg, two tablespoons melted butter, two
+tablespoons sugar, little salt, one and one fourth cups of sweet milk,
+bake in quick oven.
+
+
+CREWE CAKE.
+
+MISS M. C.
+
+One pound of sugar, one pound of flour, three teaspoons of baking
+powder, five eggs, one half pound of butter, a little milk, vanilla or
+lemon flavoring.
+
+
+CHRISTMAS CAKE.
+
+MRS. GEORGE M. CRAIG.
+
+One cup melted butter, one cup milk, one cup sugar, one cup molasses,
+six eggs, six cups of flour, two pounds of currants, two pounds raisins,
+two ounces peel, one teaspoonful of Durkee's baking powder to every cup
+of flour.
+
+
+COCOANUT CAKE. (Splendid.)
+
+MISS. BEEMER.
+
+Two cups of sugar and one half cup of butter beaten to a cream, slowly
+add one cup of milk; mix two teaspoonfuls of baking powder with three
+cups of flour, add this gradually, mixing and then beating, finally the
+whites of six eggs beaten to a stiff froth and one teaspoonful of lemon
+extract. This can be made in layers (three) or baked in a square pan.
+
+
+ICING.
+
+Whites of two eggs, one half pound of cocoanut, and enough powdered
+sugar to make it sufficiently stiff, one teaspoonful lemon extract.
+
+
+CREAM CAKE.
+
+MRS. W. R. DEAN.
+
+One cup of butter, one cup of cream or sour milk, two cups of sugar,
+three cups of flour, four eggs, one teaspoon soda mixed in vinegar and
+stirred in at the last. Bake in shallow tins.
+
+
+RAILROAD CAKE.
+
+One tea-cup flour, one ditto of sugar, two teaspoons cream of tartar,
+one half teaspoon of soda, four eggs. This will form a thick batter.
+Butter pan and bake about ten minutes.
+
+
+MOUNTAIN CAKE.
+
+One pound of sugar, one pound of flour, one half pound well beaten
+butter, one cup sweet milk, six eggs, one teaspoon cream of tartar, one
+half teaspoon soda dissolved in the milk.
+
+
+MOUNTAIN CAKE.
+
+MRS. BENSON BENNETT.
+
+Three fourths cup of butter and two cups of sugar beaten to a cream,
+four eggs beaten very light, three cups of flour with two teaspoonfuls
+of cream of tartar, one half cup of sweet milk with one teaspoonful of
+baking soda, bake about twenty-five minutes.
+
+
+MARBLE CAKE.
+
+MRS. W. R. DEAN.
+
+One cup white sugar, one fourth cup butter, three eggs (whites and yolks
+beaten separately) one half cup milk, two cups of flour, two teaspoons
+baking powder. Separate this batter into three parts. In one part put a
+square of chocolate dissolved in a little hot water, in another part
+put one teaspoon cochineal to color it. Take a spoonful of each color
+(white, brown, pink) alternately and bake in long tin pan.
+
+
+ICING.
+
+White of one egg well beaten, one teaspoon of vanilla, and pulverized
+sugar.
+
+
+MARBLE CAKE.
+
+MISS MILDRED POWIS.
+
+(Light Part.)
+
+One fourth cup butter, three fourths cup white sugar, one fourth cup
+milk, one cup flour, whites of two eggs, one teaspoon of baking powder.
+
+
+DARK PART.
+
+One fourth cup butter, one half cup brown sugar, one fourth cup
+molasses, one fourth cup milk, one and one fourth cups of flour, yolks
+of two eggs, one good teaspoon baking powder, one half a teaspoon (good)
+each of cloves, cinnamon, nutmeg and mace. Put into the pan a spoonful
+at a time of each part.
+
+
+MACAROON TART.
+
+MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.)
+
+Make a paste of three quarters of a pound flour, five ounces of sugar,
+one half pound butter and two eggs. Roll part of this out to one fourth
+inch thick layer and spread over a round shallow cake pan about one half
+inch deep. Bake very slightly. When cold spread with thin layer of jam
+or jelly, then put with bag and star tube, stripes of macaroon over and
+bake in a slow oven nice and brown. Put some icing between the stripes
+after tart is baked.
+
+
+PASTE FOR MACAROONS AND MACAROON TART.
+
+Take one pound Hoide's Almond paste and mix fine with one pound powdered
+sugar then add gradually the whites of about eight eggs until the paste
+gets smooth and soft enough to pass through the bag and tube. For
+macaroons make paste softer and use round tube or teaspoon. Bake on
+paper in slow oven.
+
+
+BUCKEYE CAKE.
+
+MRS. POLLEY.
+
+Two cups sugar, two thirds cup of butter, three eggs beaten separately,
+one cup of sweet milk, two teaspoons of baking powder sifted with three
+cups of flour, one teaspoon extract of lemon.
+
+
+HARRISON CAKE.
+
+One cup of sugar, one cup of butter, four eggs well beaten, one cup
+molasses, one pound stoned raisins, one teaspoonful each of saleratus,
+cloves, cinnamon and allspice, one nutmeg and four cups of flour.
+
+
+ORANGE CAKE.
+
+MRS. A. J. ELLIOTT.
+
+Two cups of flour, one scant cup of milk, one cup of sugar, half a cup
+of butter, two eggs, one teaspoon soda and two of cream of tartar.
+Divided in six parts and spread as thin as possible in pans of uniform
+size. Bake about three minutes: when done lay together with layers of
+orange filling between. Method: cream sugar and butter together, then
+add milk in which the soda and cream of tartar has been dissolved, then
+the eggs well beaten and lastly the flour into which drop a pinch of
+salt. Beat well and don't scrimp the butter.
+
+ORANGE FILLING.--The juice and part of the grated rind of two oranges,
+then add one cup of sugar. One tablespoon of flour dissolved in cup of
+water which is gradually added, then beat the yolk of the egg well, and
+mix well together, and boil in a steamer until it is as thick as custard
+or boil about three quarters of an hour. The steamer is the safest as
+the flour is liable to stick to the pan otherwise.
+
+
+ORANGE CAKE.
+
+MISS FRY.
+
+Two cups of flour, one cup of sugar, one half cup milk, two teaspoons
+baking powder, one tablespoon butter, one tablespoon orange juice, two
+eggs. Beat eggs and sugar, add butter (melted), orange juice and rind
+of one orange, then milk. Add flour and powder and bake one half hour.
+Filling:--juice and rind of one orange, one tablespoon each of lemon
+juice and cornstarch, two tablespoons sugar, one teaspoon butter, one
+egg. Put orange juice rind, and lemon juice into a cup, then fill with
+cold water. When it boils, add cornstarch with cold water. Beat yolk of
+egg with sugar, add this, then butter. When cold spread between layers.
+Icing. Beat whites of two eggs, add three fourths cup powdered sugar.
+
+
+LADY CAKE.
+
+MRS. GEORGE LAWRENCE.
+
+One half cup butter, one and one half cups granulated sugar, one cup
+lukewarm water, two and one half cups of sifted flour, four eggs, whites
+only, one lemon juice and grated rind, two teaspoons of vanilla extract,
+two teaspoons of baking powder. Cream the butter in an earthen dish with
+silver spoon, stirring till light cream color, add sugar beating
+thoroughly. Sift the flour, add one half of it and the cup of water a
+little of each, till cup is finished. Beat whites of eggs stiff and dry,
+add one half, beat, then the rest of the flour. Beat well, add the
+juice, and grated rind of lemon or vanilla as preferred, next the baking
+powder and the balance of the beaten eggs. Turn quickly into a deep,
+well buttered tin, and bake for three quarters of an hour. The tin
+should be ready for use immediately the baking powder is added. When
+cold, frost with white icing.
+
+
+LEMON CAKE.
+
+MISS BEEMER.
+
+One half cup of butter creamed well with one and a half cups of sugar,
+stir in the yolks of three eggs and one cup of milk; two teaspoonfuls of
+baking powder sifted with three cups of flour and added alternately with
+the whites of the three eggs beaten to a stiff froth. Bake in rather a
+quick oven in three tins of uniform size, and place, between layers, a
+frosting made of the grated rind of one, and juice of two lemons, and
+three fourths cup of sugar. Let boil and throw it over the well beaten
+whites of two eggs. This cake is one that keeps well for five or six
+days.
+
+
+NUT CAKE.
+
+MRS. GEORGE M. CRAIG.
+
+One cup sugar, half a cup of butter whipped to a cream with sugar, four
+eggs, one tablespoonful of milk if needed, quarter of pound of almond
+nuts chopped fine, two ounces lemon peel, two teaspoonfuls of baking
+powder and one cup of flour.
+
+
+NEW PORT CAKE.
+
+MRS. THEOPHILUS OLIVER.
+
+Two eggs, one half cup of white sugar, one half cup of butter, (melted)
+one quart of flour, two teaspoonfuls of cream of tartar, one cup sweet
+milk, one teaspoonful of soda dissolved in hot water. Bake in a deep
+pan (eaten hot).
+
+
+PLAIN CAKE.
+
+MRS. GILMOUR.
+
+One half cup butter, one cup sugar, three eggs, two cups of flour, two
+and one half teaspoons baking powder, one cup of milk.
+
+
+SANDWICH CAKE.
+
+MRS. FRANK LAURIE.
+
+Four eggs, one cup sugar, one cup flour, one teaspoonful of baking
+powder; mix the yolks and the sugar together, then whip up the whites,
+mix in with the yolks and sugar, then add the flour and the baking
+powder putting the latter into the flour. Bake in a hot oven.
+
+
+SANDWICH CAKE.
+
+MISS M. SAMPSON.
+
+Two thirds cup sugar, one egg, two thirds cup milk, butter the size of
+an egg, one and one half cupfuls of flour, two teaspoonfuls baking
+powder. Bake in a quick oven.
+
+
+SPANISH BUN.
+
+MRS. THOM.
+
+One and one half cups sugar, four eggs, leave out the whites of three
+for icing, three fourths cup butter, one cup milk, one tablespoonful
+cinnamon, one teaspoon ginger, one half nutmeg, two cups flour, three
+spoonfuls baking powder. Bake in flat tin well greased.
+
+
+ICING.
+
+Take the whites of three eggs, beat to a stiff froth then add a cup of
+light brown sugar; while the cake is hot, spread this over, return to
+the oven and brown.
+
+
+WHITE CAKE. (Delicious.)
+
+MRS. STOCKING.
+
+One cup sugar, one half cup butter, whites of two eggs, one cup of milk
+or water, two cups of flour, two teaspoons baking powder, cream the
+butter, stir in sugar, then add milk or water, beaten whites, flour, and
+lastly the extract.
+
+NUT FILLING.--One cup milk, one cup nut meats, one tablespoon flour, one
+egg, one half cup sugar, salt. Heat milk sugar and nuts, add egg and
+flour stirred together; cook until thick.
+
+
+WALNUT CAKE.
+
+MRS. PEIFFER.
+
+Cream one cup granulated sugar and one fourth of butter, and two eggs,
+then two heaping cups flour, two heaping teaspoons baking powder sifted
+four times: while your flour is still heaped in the mixing bowl on top
+of the butter, etc., add one heaping saucer chopped walnuts, then use as
+much as you need of one cup sweet milk to make a nice stiff batter, not
+too thin.
+
+
+
+
+ICINGS FOR CAKES.
+
+
+APPLE FILLING FOR CAKE.
+
+MRS. W. W. HENRY.
+
+One apple grated, one cup of sugar, one teaspoonful of vanilla, the
+white of one egg beaten stiff.
+
+
+CHOCOLATE FROSTING.
+
+MISS MAUD THOMSON.
+
+White of one egg, eight tablespoons powdered sugar, one inch square of
+chocolate, one half teaspoon vanilla. Do not whip the egg but stir the
+sugar into it beating until smooth. Place the chocolate in a teacup,
+float the latter in a saucepan full of boiling water. Cover the pan and
+when the chocolate melts stir into the frosting and add vanilla and
+spread upon the cake.
+
+
+CHOCOLATE ICING (Original).
+
+MRS. E. A. PFEIFFER.
+
+One cup granulated sugar, two squares of chocolate, boil till thick (do
+not stir) then turn into beaten white of one egg.
+
+
+BOILED ICING.
+
+One cup granulated sugar, boiled till it threads, then turned into the
+beaten whites of two eggs, and whip till cold.
+
+
+CHOCOLATE PASTE.
+
+MRS. BENSON BENNETT.
+
+Melt two ounces Baker's chocolate, add one tablespoonful of water, and
+three of milk, one piece of butter, one egg well beaten, one cup of
+sugar, make as in lemon marmalade.
+
+
+FIG CAKE FILLING.
+
+MRS. STOCKING.
+
+One pound figs, one half cup sugar, two thirds cup of water. Boil figs
+after being chopped fine with sugar and water until thick.
+
+
+MAPLE SYRUP ICING.
+
+MISS M. W. HOME.
+
+One cup maple syrup, boil until it will harden slightly when dropped in
+cold water, then pour on the stiffly beaten white of an egg and stir
+constantly until it thickens, then spread on cake.
+
+
+MAPLE SUGAR ICING.
+
+MRS. ALBERT CLINT.
+
+One cup of maple sugar, six teaspoonsful water, boiled till thick. White
+of one egg beaten crisp to be stirred in with the syrup until cool,
+then spread on the cake. Stir quickly when mixing the syrup and egg.
+
+
+ORANGE JELLY ICING.
+
+Two oranges, one lemon, one cup of sugar, one cup of water, one
+tablespoonful of cornstarch. Grate the rinds, add the juice of oranges
+and lemon; mix the cornstarch with a little water, put in a saucepan and
+let it come to the boil until thick and clear, stir constantly. When
+cool enough spread between cakes.
+
+
+SOFT ICING FOR CAKES.
+
+Two cups of white sugar (teacups), three fourths cup of sweet milk, one
+half a tablespoonful of washed butter. Boil for ten minutes, take off
+and stir constantly till it begins to thicken, then spread immediately
+over cakes. Put in flavoring to taste when you begin to stir.
+
+
+CREAM ICING.
+
+MRS. RATTRAY.
+
+Take a piece of butter about one half the size of an almond, wash
+thoroughly to remove salt, beat it to a cream with one tablespoonful of
+rich cream, flavor with a few drops of lemon, vanilla or any flavoring
+preferred, then thicken with powdered sugar and spread on cake with a
+knife dipped in cold water. Let stand before using an hour or longer.
+
+
+
+
+GINGERBREAD AND SMALL CAKES.
+
+
+GINGERBREAD.
+
+MRS. FARQUHARSON SMITH.
+
+Three fourths pound of butter, two cups of milk, five cups of flour, two
+cups of molasses, two cups of sugar, five eggs, four tablespoons of
+ginger. Mix butter and sugar together. Mix the molasses and milk and
+flour, then the eggs, whip the latter well but not separately, the
+risings put in last, one teaspoonful of baking soda, and two of cream
+tartar; if sour milk or cream is used the latter need not be used; a
+large flat pan with well buttered paper. Cooked in a moderate oven it
+takes about three quarters of an hour to bake. Sour cream makes it much
+richer and not quite so much butter required.
+
+
+SPONGE GINGERCAKE.
+
+MRS. ANDREW T. LOVE.
+
+Four eggs, three cups molasses, one cup sugar, one half cup of milk or
+water, one half cup butter, three small tablespoons ginger, one half
+teaspoon nutmeg, cloves, cinnamon, one and one half pounds flour light
+weight, three teaspoon baking powder, lemon or vanilla flavoring.
+
+
+SOFT GINGERBREAD.
+
+MRS. W. R. DEAN.
+
+One quart of flour, rub in it one half cup butter, one pint of molasses,
+two eggs, one tablespoon ginger, two teaspoons soda dissolved in a
+tumbler of milk. About forty minutes to bake.
+
+
+SOFT GINGERBREAD.
+
+MISS BEEMER.
+
+Two cups molasses, one half cup of shortening (lard), three fourths cup
+boiling water, one tablespoon each of ginger, cinnamon and saleratus,
+(soda) two tablespoonfuls vinegar, three and one half cups of flour, one
+teaspoon salt (even), melt the molasses and shortening on the stove
+slowly, mix the saleratus with the boiling water and add it to the
+above, then add the vinegar; mix the ginger, cinnamon and salt with the
+flour and stir in slowly. Bake in a long flat tin in a moderate oven
+about half an hour.
+
+
+COOKIES.
+
+MRS. W. H. POLLEY.
+
+Three eggs, three cups sugar, one and one half cups of butter, one half
+cup sweet milk, one teaspoonful saleratus, one tablespoonful of caraway
+seeds and enough flour to roll out.
+
+
+MOLASSES COOKIES.
+
+One cup molasses boiled, one half cup lard, one half cup of butter, one
+teaspoonful each of ginger and saleratus, flour enough to roll out.
+
+
+OATMEAL COOKIES.
+
+MRS. WADDLE.
+
+One cup hot water, one cup butter and lard mixed, one cup of sugar, two
+cups of oatmeal, two cups of flour, one teaspoon soda in a little
+boiling water, roll thin and bake in a hot oven.
+
+
+COOKIES. (Splendid).
+
+MRS. FRANK GLASS.
+
+One cup sugar, one cup butter, two eggs, three teaspoons baking powder,
+one tablespoon water, flour to roll, one teaspoon vanilla, roll out but
+a little of the dough at a time.
+
+
+GINGER SNAPS.
+
+One and one half cups molasses, one cup brown sugar, pinch of ginger,
+one teaspoon soda, one half cup sour milk, one half cup of butter, one
+half cup lard, flour to roll.
+
+
+DOUGHNUTS.
+
+One half cup butter and one cup sugar beaten together, three eggs beaten
+light, one half cup sour milk, one teaspoon soda, flour enough to roll
+fry in hot lard.
+
+
+FRIED CAKES.
+
+MRS. HENRY THOMSON.
+
+One cup sugar, butter size of an egg, one cup milk, two eggs, one quart
+of flour, two teaspoons cream of tartar, one half teaspoon of soda,
+spice to taste.
+
+
+CRULLERS.
+
+MRS. ARCHIBALD LAURIE.
+
+One cup sour cream, two eggs beaten separately, three fourths of a cup
+sugar, one half teaspoon soda dissolved in boiling water, one teaspoon
+cream of tartar sifted with flour, flour enough to roll rather soft, and
+boil in fresh lard.
+
+
+CRULLERS.
+
+MISS GREEN.
+
+One pint of cream, four eggs, one cup of sugar, three teaspoonfuls of
+baking powder, flour enough to make a batter fit for rolling.
+
+
+CROQUIGNOLES.
+
+MADAME A. GRENIER.
+
+One half pint of cream, one half pint of milk, four eggs well beaten,
+three quarters of a pound of granulated sugar, one quarter of a pound of
+butter blended with the flour, one teaspoon of soda dissolved in
+vinegar, two teaspoonfuls of baking powder, flour enough to roll out.
+
+
+CROQUIGNOLES.
+
+MRS. ARCHIE COOK.
+
+Three eggs, one cup of milk, one quarter of a pound of butter, one and
+one half cups of sugar, three teaspoons of baking powder, flour enough
+to roll out and a little essence of lemon.
+
+
+DOUGHNUTS.
+
+MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.)
+
+One half pound sugar, three oz. butter, four eggs, one pint of milk, a
+little essence of lemon and two pounds of flour with one ounce of baking
+powder.
+
+
+WAFER JUMBLES.
+
+One half pound sugar, one half pound butter and one half pound flour,
+three eggs and vanilla flavoring. Place on a long flat pan using bag and
+tube, bake in good oven.
+
+
+PUFFETS. (Hot tea cake.)
+
+MRS. BENSON BENNETT.
+
+One and one half pints of flour, three eggs, one half cup of butter, one
+half cup of powdered sugar, two teaspoonfuls of cream of tartar, one
+ditto of carbonate of soda, one half pint of milk.
+
+
+BOSTON CREAM CAKE.
+
+MRS. JOHN MACNAUGHTON.
+
+Boil one quarter pound butter in one half pint of water. Stir in while
+boiling six ounces of flour. Take from the fire and stir in gradually
+(when it has cooled a few minutes) five eggs well beaten. Add one
+quarter teaspoon soda and a little salt. Above recipe makes about two
+dozens cakes. They must be baked from twenty minutes to half an hour. Be
+sure to let them bake enough. Do not think them burning unless you see
+them doing so.
+
+
+CREAM FOR FILLING.
+
+Boil three quarters of a pint of milk, and stir in while boiling two
+eggs, one cup of sugar, and one half a cup of flour beaten together very
+smoothly. Flavor to taste, and when cool fill the cake through a small
+slit made in the side of each with a sharp knife. The cakes must also be
+cool before they are filled.
+
+
+DOMINO CAKES.
+
+Mix together as quickly as possible two cupfuls of sugar with one of
+butter, then the beaten yolks and lastly the stiffly whipped whites of
+three eggs, and a teaspoonful extract of lemon. Mix in just enough flour
+to roll the mass out very thin and cut it into domino shape. After the
+cakes are in the pan, brush with the white of an egg, using a feather,
+and sprinkle them with comfits. Bake a light brown. These are delicious
+and pretty, and will keep fresh a long time.
+
+
+QUEEN CAKES.
+
+MRS. SMYTHE.
+
+One cup of flour, four tablespoons of sugar, two tablespoons butter, one
+half teaspoon baking powder, ditto of lemon extract, two eggs and a few
+currants. Beat eggs with sugar, add butter melted, then the flour and
+essence of lemon, sprinkle a few currants at the bottom of small moulds.
+Bake about fifteen minutes.
+
+
+SHREWSBURY CAKES.
+
+MISS HENRY.
+
+Rub to a cream six ounces of sugar, with six ounces of butter, add two
+well beaten eggs and work in twelve ounces flour, adding a teaspoonful
+of rose water. Roll out thin and cut into small cakes.
+
+
+
+
+CONFECTIONS.
+
+
+    "Sweet meats, messengers of strong prevailment in an unhardened
+    youth."--SHAKESPEARE.
+
+
+SALTED ALMONDS.
+
+MRS. BENSON BENNETT.
+
+Blanch, put into a baking pan, and to each pound allow a tablespoonful
+of butter, stand them in the oven, watch and shake until all are nicely
+browned; take out and lift carefully from the grease, dust thickly with
+salt, and put in a cool place at once.
+
+
+BUTTER SCOTCH. (Original.)
+
+MRS. E. A. PFEIFFER.
+
+One pint of maple syrup, butter size of an egg, boil till stiff when
+dropped in cold water.
+
+
+CHOCOLATE CREAMS.
+
+MRS. EDWARD C. POWERS.
+
+Two pounds confectioner's sugar, one fourth pound grated cocoa-nut, one
+tablespoonful vanilla, a pinch of salt, whites of three eggs (beaten
+very stiff); mix all together, and roll into small balls; let stand
+one-half hour; then dip into the chocolate prepared thus: One half cake
+Baker's chocolate (grated fine), two tablespoonfuls butter. Warm the
+butter; mix in the chocolate. When cool dip the creams in, and set on a
+buttered plate to harden.
+
+
+VANILLA TAFFY.
+
+Three cups of granulated sugar, one cup of cold water, three
+tablespoonfuls of vinegar. Cook _without stirring_ until it threads; add
+one tablespoonful of vanilla; let cool; pull until white; cut into small
+squares.
+
+
+EVERTON TOFFEE.
+
+MRS. FRANK LAURIE.
+
+Put one pound of brown sugar, a breakfast cupful of cold water, eight
+ounces of unsalted butter, mix well together in a small preserving pan,
+stir till quite through the boil. Test the strength of the toffee as you
+do barley sugar.
+
+
+BUTTER SCOTCH.
+
+MRS. W. R. DEAN.
+
+Two cups brown sugar, one tablespoon water, butter size of an egg. Boil
+without stirring. Try it in cold water, and it is done when it hardens
+on the spoon. (Add one teaspoon vanilla if preferred). Pour on buttered
+plates. Mark into squares before it hardens, and when it is cool it will
+break off neatly.
+
+
+CHOCOLATE FUDGE.
+
+Four cups sugar (white), two cups milk, one pound butter, one cup grated
+chocolate, vanilla to taste. Nuts may be added. Boil and beat thoroughly
+(as for sucre à la crême) pour on buttered plates and cut into squares.
+
+
+NUT CANDY.
+
+Two cups white granulated sugar, one half cup sweet milk. Boil for
+_about_ ten minutes, and add three quarters cup cut up walnuts. Remove
+from stove and beat thoroughly and when it thickens pour out on buttered
+plates. Cocoanut candy may be made same way. If the candy does not
+thicken after being beaten, it is not boiled sufficiently and can be put
+back on stove. Stir constantly through, if the _nuts_ are in.
+
+
+
+
+PICKLES.
+
+
+    "Peter Piper picked a peck of pickled peppers."--MOTHER GOOSE.
+
+
+CANADIAN TOMATO CHUTNEY. (Splendid.)
+
+MRS. RATTRAY.
+
+One peck green tomatoes, twelve large red onions, one large cauliflower,
+two heads celery, two heads garlic, six red peppers. Wash tomatoes and
+dry them; peel the onions, cut the cauliflower into small pieces, also
+the celery and peppers and scald and separate the garlic. When all are
+prepared slice the tomatoes and onions, and put a deep layer into your
+preserving pan mixing some of the other ingredients with them, then
+sprinkle with coarse salt, and continue layer by layer until all are in
+the pan. Let this stand twenty-four hours, then drain the liquor off and
+add the following, placing all on the fire to boil at least two hours,
+or until soft; three pints of vinegar, three pounds brown sugar, one
+tablespoonful of cloves (ground), and ditto of cinnamon, allspice and
+pepper, one ounce of turmeric powder. Stir all from the bottom
+frequently lest it should stick and scorch.
+
+
+TOMATO CHUTNEY.
+
+MRS. J. MACNAUGHTON.
+
+Slice one peck of green tomatoes into a jar, sprinkle a little salt over
+each layer and let stand for twenty-four hours, drain off the liquor;
+put the tomatoes into a kettle with a teaspoonful each of the following
+spices: ground ginger, allspice, cloves, mace, cinnamon, a teaspoonful
+of scraped horse-radish, twelve small or three large red peppers, three
+onions, a cup full of brown sugar, cover all with vinegar; boil slowly
+for three hours.
+
+
+CRAB APPLE PICKLE.
+
+MRS. J. MACNAUGHTON.
+
+One quart good vinegar, six cups brown or maple sugar, one teaspoonful
+each cloves, cinnamon and allspice. Boil vinegar and sugar together,
+skim and add spices. Take the blossom end from the apples and put as
+many in at a time as will lie on the top of the vinegar without crowding
+and cook until easily pierced with a straw. Seal in glass fruit jars.
+
+
+CHILI SAUCE.
+
+MRS. WADDLE.
+
+Six large tomatoes, three small green peppers, one onion, two large
+tablespoons sugar, salt to taste, one and one half cups vinegar,
+tomatoes peeled, peppers and onions chopped fine and all boiled one
+hour.
+
+
+CHOW CHOW.
+
+MRS. SEPTIMUS BARROW.
+
+One peck green tomatoes chopped fine, one dozen good large onions
+chopped fine, two quarts vinegar, two pounds brown sugar, one tablespoon
+each of allspice and cloves, two tablespoons each of ground mustard,
+black pepper and salt, one half teacup grated horse-radish. Mix all
+together and stew until perfectly tender, stirring often to prevent
+burning. Seal in glass jars while hot.
+
+
+CHOW CHOW. (Original.)
+
+MRS. E. A. PFEIFFER.
+
+Two gallon tomatoes, twelve onions, two quarts vinegar (malt), one quart
+of sugar (brown), two tablespoons of coarse salt, ditto of mustard, and
+black pepper, one tablespoon of allspice and ditto of cloves.
+
+
+CELERY SAUCE.
+
+MRS. THEOPHILUS OLIVER.
+
+Fifteen ripe tomatoes, two peppers, five large onions, seven and a half
+tablespoonfuls of white sugar, two and one half tablespoonfuls of salt,
+three cups of vinegar, two heads of celery, chop celery onions, and
+peppers, and boil all together an hour and a half.
+
+
+MUSTARD PICKLE.
+
+MRS. J. MACNAUGHTON.
+
+Six ounces ground mustard, two ounces corn starch, one and one half
+ounces of turmeric, one ounce curry powder, two quarts white wine
+vinegar. Mix the ingredients in cold vinegar and stir into the rest of
+the vinegar when boiling. Stir half an hour and pour over the pickles
+which have been covered with a strong brine of salt and boiled for three
+minutes, then strained and put in bottles or jars. This is nice for
+cauliflower and is sufficient for one large head which must be cut into
+small pieces. Other vegetables such as gherkins may be used.
+
+
+PICKLE FOR CORN BEEF.
+
+MRS. HENRY THOMSON.
+
+Two gallons of water (soft the best), two and one half pounds salt, one
+half pound sugar, two ounces of salt petre.
+
+
+PICKLED PEACHES.
+
+MISS EDITH HENRY.
+
+Eight pounds of peaches, four pounds of white sugar, one quart of
+vinegar, one ounce of cinnamon, one ounce of cloves. Select large firm
+freestone peaches, remove the skins and put into a jar. Put the sugar,
+vinegar, and spices into a kettle, let it come to a boil, skim, and
+pour over the fruit. The next day pour off the syrup and boil again and
+pour over the peaches. Then the third day, put the fruit and all into
+the kettle and boil until tender, or about ten minutes. If you use
+ground spices put in cheese cloth bag.
+
+
+SWEET TOMATO PICKLE.
+
+MRS. JOHN JACK.
+
+One peck of green tomatoes sliced, six large onions sliced, strew a
+teacupful of salt over them, let them remain over night, drain off in
+the morning, then take two quarts of water and one of vinegar, boil them
+in it fifteen or twenty minutes, put them in a sieve to drain, then take
+four quarts vinegar, two pounds brown sugar, half pound white mustard
+seed, two tablespoonfuls ground allspice, same of cloves, cinnamon,
+ginger, and mustard and one teaspoonful cayenne pepper. Put all in a
+kettle and cook fifteen minutes slowly. Follow directions, and you will
+pronounce them capital.
+
+
+TOMATO CATSUP.
+
+MISS GREEN.
+
+One peck of ripe tomatoes, one quart onions in an enamel kettle: boil
+till soft, mash and strain through a coarse sieve. One quart or more
+vinegar and from two to three tablespoons of salt, one ounce of mace and
+one tablespoon each of black pepper, cayenne pepper, and ground cloves,
+one and one half pounds brown sugar. Mix and boil slowly for two hours.
+Bottle and seal.
+
+
+
+
+PRESERVES.
+
+
+    "Will't please your honor taste of these conserves."
+                                                   --SHAKESPEARE.
+
+
+CANNING FRUIT.
+
+MISS M. SAMPSON.
+
+To can strawberries, raspberries or plums: to each pound of sugar add
+one half pint of water, boil till you have a rich syrup, let stand till
+cold; have your jars packed full of raw fruit (not crushed) and fill
+with the cold syrup, put on the covers and screws, (not the rubber
+rings,) and place in cold water up to the neck of the jars, you will
+need straw or chips between the jars to prevent them touching each other
+or burning on the bottom, let the water boil for fifteen minutes, have
+some hot syrup to fill jars, put on rubber rings, screw up tightly and
+keep in a cool dark place.
+
+
+CANNED FRUIT JUICES.
+
+MRS. FARQUHARSON SMITH.
+
+Fruit juice may be kept for a long time by canning the same as whole
+fruit. They are convenient for water ices and summer beverages. Mash
+the fruit and rub the pulp through a fine sieve. Mix about three pounds
+of sugar with one quart of fruit juice and pulp. Fill Mason's jars with
+the syrup, cover and place in a heater with cold water to cover nearly
+to the top of the jar. Let the water boil half an hour, then fill each
+jar to the brim, seal and cool in the water.
+
+
+TO BRANDY PEACHES.
+
+To three pounds of sugar add a pint and a half water; boil and skim it;
+prepare eight pounds of ripe clingstone peaches: wash and rub with a
+coarse towel until all the down is off, then pierce them with a fork and
+throw them into the syrup and boil them until a sharp straw can
+punctuate them: as they soften put them into your jar, which must be
+kept closely covered. Boil your syrup until it thickens, while hot, add
+a quart of the best brandy and throw it over your peaches, tie the jar
+down closely.
+
+
+CURRANT JELLY.
+
+Currants should not be over ripe. Equal parts of red and white currants
+or currants and raspberries make a delicately colored and flavored
+jelly. Pick over and remove the leaves and poor fruit, and if filthy
+wash and drain them but do not stem them. Mash them in a porcelain
+kettle, with wooden pestle without heating as that makes the jelly dark.
+Let them drain in a flannel bag over night. _Do not_ squeeze them, or
+the jelly will be cloudy. In the morning measure a bowl of sugar for
+each bowl of juice, and heat the sugar carefully in an earthern dish in
+the oven. Stir it often to prevent burning: boil the juice twenty
+minutes and skim thoroughly. Add the hot sugar and boil from three to
+five minutes or till it thickens on a spoon when exposed to the air.
+Turn at once into glasses and let them remain in the sun several days
+then cover with paper dipped in brandy and paste paper over the tops of
+the glasses. One who is authority on this subject recommends covering
+with melted paraffine, or putting a lump of paraffine in the jelly while
+still hot. After draining the juice, the currants may be squeezed and a
+second quality of jelly made, it may not be clear but will answer for
+some purposes.
+
+
+CANDIED PEEL.
+
+MRS. DAVID BELL.
+
+Put the lemon or orange skins, in strong salt and water, when they are
+soft enough to pass a straw through, take them out and soak them
+changing the water till all the salt taste is gone, then simmer them in
+thin brown sugar syrup till clear; take them out, place on a dish, and
+let them remain for a day or two. Boil the syrup till thick, then fill
+the skins with it and put away to dry.
+
+
+LEMON HONEY. (Filling.)
+
+MRS. FRANK GLASS.
+
+One pound of butter, four pounds of sugar, two dozen eggs leaving out
+eight whites, rind and juice of one dozen lemons. Put all together, and
+let simmer until it thickens like honey. Put into jars, can be kept for
+years.
+
+
+PUMPKIN JAM.
+
+MRS. HENRY THOMSON.
+
+Peel and seed, then, cut into pieces two or three inches square, lay on
+a dish to dry till next day, then put into the preserving pan and barely
+cover with molasses. To a medium sized pumpkin put one ounce cloves and
+about a dessertspoon of ginger or as much as will taste; let it boil
+until the pumpkin is quite soft. One half dozen apples (sour) just cored
+not peeled is a great improvement. The molasses must only come to the
+top of your pieces, not nearly cover them.
+
+
+FRUIT JELLY.
+
+MRS. DUNCAN LAURIE.
+
+Dissolve two ounces of tartaric acid in one quart of cold water, pour it
+on to five pounds of strawberries, currants, or raspberries. Let it
+stand twenty-four hours. Then strain it without pressing or bruising the
+fruit. To every pint of clear juice add one and one half pounds of white
+sugar. Stir frequently till the sugar is dissolved. Then bottle and cork
+air tight. Keep in a cool, dark place. When required for use dissolve
+one ounce gelatine in one half pint boiling water, add one and one half
+pints syrup. Pour in a mould and set away to stiffen. Serve with whipped
+cream.
+
+
+GRAPE JELLY.
+
+MRS. GEORGE ELLIOTT.
+
+Mash the grapes in a preserving pan, put them over the fire and cook
+until thoroughly done. Strain through a jelly bag and to each pint of
+juice allow one pound of sugar. Boil the juice rapidly for ten minutes,
+add the sugar made hot in the pan in the oven, and boil rapidly three
+minutes more. Excellent.
+
+
+MARMALADE.
+
+MRS. FARQUHARSON SMITH.
+
+Cut the oranges in half and work in a spoon to remove the inside. Slice
+the peel very fine. Take the skin and seeds from the pulp and mix peel
+and pulp together and weigh them. For every pound of fruit, pour three
+pints of cold water over it and let stand twenty four hours. Boil till
+chips are tender (about an hour and a half). This absorbs a great deal
+of the fluid. Let it stand another twenty-four hours. To every pound of
+boiled fruit, put one and one quarter pounds of sugar. Boil till syrup
+jellies, and chips are transparent. Boil pippins and skins in a gallon
+of water, and strain.
+
+
+BITTER ORANGE MARMALADE.
+
+MRS. R. STEWART.
+
+One dozen bitter oranges, three sweet oranges, three lemons. Slice or
+shave the bitter oranges and lemons _very thin_ laying aside the pips
+in a bowl; pare or slice the sweet oranges. To every pint of fruit add
+four pints cold water, cover the pips with water, let stand for
+twenty-four hours, boil till quite tender putting the pips in a muslin
+bag when ready: to every pound of fruit add one and one half pounds
+white sugar and boil till it jellies, from twenty to thirty minutes.
+
+
+CURRANT MARMALADE.
+
+MRS. W. W. HENRY.
+
+Seven pounds of currants, six pounds of sugar, two pounds of raisins,
+two oranges. Cook one and one half hours. Strain out the juice of
+currants, seed the raisins, and chop fine. Use all of the orange but the
+seeds, chop fine.
+
+
+RHUBARB MARMALADE.
+
+MRS. THEOPHILUS OLIVER.
+
+Peel and cut the rhubarb into small pieces, take the rind of one lemon,
+cut into chips; to each two pounds of the rhubarb then weigh three
+quarters of a pound of white sugar to each pound of the fruit. Put the
+fruit and sugar in a basin in layers and let it stand all night. Pour
+off the syrup and boil it for twenty minutes, add the fruit and boil for
+twenty minutes more, when the marmalade should be ready to put in pots.
+
+
+PRESERVED RAW PINEAPPLE.
+
+MRS. W. COOK.
+
+Pare the pineapples and take out all the eyes. With a sharp knife, cut
+the pineapple in thin slices cutting down sides until the heart is
+reached, this is to be discarded. Weigh the sliced pineapple and put in
+a large earthen dish. Add to it as many pounds of granulated sugar as
+there are pounds of fruit and stir well. Pack this mixture in quart or
+pint jars: cover tightly and put away. The pineapple will keep a year or
+more and be perfectly tender and fine flavored. It is best to choose
+fruit not over ripe.
+
+
+PRESERVED TOMATOES. (Original).
+
+MRS. E. A. PFEIFFER.
+
+Take two gallons large smooth green tomatoes, make a pickle of three
+pints of vinegar, and one quart of water, two tablespoons salt, one
+tablespoon each, spice, cloves and cinnamon, one pound of sugar: scald
+spices ten minutes in vinegar and water, then add tomatoes and scald
+till tender, slice for table, pour sauce over. N. B. Strain spices, over
+the tomatoes, and seal while warm; some prefer without salt.
+
+
+TO PRESERVE TOMATOES FOR WINTER USE.
+
+MRS. ERNEST F. WURTELE.
+
+To fifteen pounds tomatoes, put three ounces of white sugar, and three
+ounces of salt, boil very hard for twenty minutes. Fill up pint jars to
+overflowing and screw down tight; as they cool off, screw them again so
+as to be sure they are quite tight. This quantity fills ten pint jars.
+Skin the tomatoes before boiling, this is quickly done by pouring
+boiling water over them.
+
+
+
+
+BEVERAGES.
+
+
+BOSTON CREAM. (A summer drink).
+
+MRS. W. FRASER.
+
+Make a syrup of four pounds of white sugar, with four quarts of water;
+boil; when cold add four ounces of tartaric acid, one and one half ounce
+of essence of lemon, and the whites of six eggs beaten to a stiff froth;
+bottle. A wineglass of the cream to a tumbler of water, with sufficient
+carbonate of soda to make it effervesce.
+
+
+CLARET CUP.
+
+MRS. HENRY THOMSON.
+
+Six bottles of claret, one of sherry, three wine glasses of brandy, five
+bottles of soda water, sugar to taste.
+
+
+GINGER BEER.
+
+MRS. DUNCAN LAURIE.
+
+One quarter pound white ginger, two ounces cream tartar, two pounds
+white sugar, juice of two lemons, three gallons of hot water; boil one
+hour, cork while hot.
+
+
+GINGERETTE.
+
+MRS. ALBERT CLINT.
+
+Four and one half pounds of loaf sugar, one and one half ounce tartaric
+acid, four ounces tincture of ginger, one ounce essence of capsicum, two
+drops of cassia. Put the above ingredients into a crock that will hold
+two gallons of boiling water; one pound of brown sugar to be burnt in a
+pan till it is the color of coffee, then add to it the other
+ingredients. The boiling water is the last thing to be poured on the
+ingredients. Stir until the sugar is dissolved. When cold, bottle, cork
+tight and put away for use. The burnt sugar gives it a pretty colour.
+
+
+GINGER CORDIAL.
+
+MRS. ERSKINE SCOTT.
+
+Ten lemons, one gallon of whisky, six ounces of root ginger, (to be
+bruised) and put with the whiskey on the lemons, after cutting them up
+in slices, and left for three weeks. Then take five pounds of white
+sugar, and pour over it three pints of boiling water, and put on the
+fire until it is melted. When it is cold, pour over the lemons, having
+first strained them, bottle and cork tight.
+
+
+GRAPE JUICE.
+
+MRS. GEORGE LAWRENCE.
+
+To ten pounds grapes (Concord), two pounds white sugar, wash grapes,
+cover them with water in preserving kettle, and boil for thirty
+minutes, strain through coarse cheese cloth, let cool, add sugar, boil
+twenty minutes longer, and bottle while _boiling hot_, and cork and seal
+with sealing wax.
+
+
+GRAPE WINE.
+
+MRS. E. A. PFEIFFER.
+
+Take fresh blue grapes, stems must be green, mash well, put in
+preserving pan, and warm, not boiling heat, strain, first through cheese
+cloth, then through flannel, return to pan, sugar to taste, bring to
+boiling heat, bottle while hot, cork well and seal. Have kept it over a
+year without any fermentation. Original.
+
+
+GRAPE JUICE.
+
+MRS. J. MACNAUGHTON.
+
+Pick over and wash your grapes. Concords are said to be preferable. Put
+them in your porcelain kettle with just enough water to prevent
+sticking. When the skins crack remove from fire, pour into a flannel
+bag, not more than a quart at once, and press out the juice. Add nearly
+half as much sugar as juice and return to the kettle. When the sugar is
+all dissolved and the juice boiling, pour into cans and seal. Pint cans
+are preferable; when opened this can be diluted with water to suit the
+taste, and will keep perfectly sweet for several days if kept in a cool
+place.
+
+
+RASPBERRY ACID.
+
+MRS. GEORGE M. CRAIG.
+
+Dissolve five ounces of tartaric acid in two quarts of water, pour it on
+twelve pounds of red raspberries in a large bowl, let it stand
+twenty-four hours, strain it without pressing: to a pint of this liquor,
+add one and a half pounds of white sugar, stir until dissolved, bottle
+but do not cork for several days, when it is ready for use two or three
+tablespoons in a glass of ice water will make a delicious drink.
+
+
+RASPBERRY VINEGAR.
+
+MRS. STUART OLIVER.
+
+Cover with vinegar and let them stand about a week, stirring every day,
+then strain the fruit and to each pint add a pound of sugar. Boil till
+it seems as a syrup about one half an hour, bottle, cork when cold.
+
+
+LEMON SYRUP.
+
+MRS. THOM.
+
+One pound powdered frosting sugar, one quarter pound tartaric acid, one
+quarter pound carbonate of soda, forty drops essence of lemon. Add the
+latter to the sugar, mix well. Having dried it well pass it through a
+sieve, and keep in a closely corked bottle. A teaspoonful will suffice
+for a tumbler of water.
+
+
+LEMON SYRUP.
+
+MRS. FARQUHARSON SMITH.
+
+Two ounces citric acid, one ounce tartaric acid, one half ounce epsom
+salts, five pounds white sugar. Grate the rind of three lemons, juice of
+six lemons, three pints boiling water, when cold add the whites of two
+eggs well beaten, strain through muslin, and then bottle.
+
+
+LEMON SYRUP.
+
+MRS. ARCHIBALD LAURIE.
+
+One quart juice of fresh lemons, the yellow skin only of six lemons, one
+quart boiling water, four pounds white sugar. Let it stand for
+twenty-four hours. If not quite dissolved melt over a gentle heat.
+Filter through a jelly bag and bottle tightly corked, will keep for
+three months in a cool place.
+
+
+
+
+COOKING FOR THE SICK.
+
+
+NOURISHING CREAM FOR CONVALESCENTS.
+
+MRS. BLAIR.
+
+Beat the yolks of four eggs, three tablespoonfuls of sugar, and the rind
+(grated lightly), and juice of an orange, or lemon. Add a teaspoonful of
+powdered sugar to the whites of the eggs and beat until stiff. Place the
+vessel containing the beaten yolks in a pot of boiling water, cook
+gently, stirring all the time. When it begins to thicken stir in the
+whites of the eggs until thoroughly mixed, then put it to cool. Serve in
+small glasses.
+
+
+BEEF TEA FOR INVALIDS.
+
+MRS. W. COOK.
+
+One pound lean beef and one pound veal, cut up small, and put in a wide
+mouthed jar. Pour two wineglasses of cold water or wine on it, one
+teaspoon salt, and a little mace if liked. Cork the jar well and tie a
+bladder over it. Place the jar in a deep saucepan of cold water which
+must not be allowed to cover the cork. Let it boil slowly four hours or
+more and strain through a sieve. One tablespoonful of this is equal to a
+cup of ordinary beef tea.
+
+
+CALF'S FOOT JELLY.
+
+Make your stock of calves feet and two ox feet. Add to it if very firm a
+pint of water, juice of four lemons and rind of two, five eggs, shells
+and all, whites beaten well, one ounce cinnamon, one ounce cloves, sugar
+to taste, about one and one half pounds and one bottle of sherry. Put
+all into the pan and stir well. Let it boil a minute or two and then
+throw in a cup of cold water, cover closely for ten minutes, skim and
+run through the bag.
+
+
+GRUEL.
+
+MRS. SMYTH.
+
+One large cup oatmeal, cover with cold water, stir well and let stand a
+few minutes. Strain, adding a little more boiling water or half milk, to
+the water strained. Stir it until it comes to the boil. Cook five
+minutes or longer. When ready for serving, add a little salt, sugar and
+nutmeg.
+
+
+BAKED LEMON FOR A COLD.
+
+MRS. SEPTIMUS BARROW.
+
+Dose a teaspoonful. Bake a lemon till soft, take out all the inside, and
+mix with as much sugar as it will hold, strain and stand till cold when
+it will jelly.
+
+
+
+
+BREAD, BUNS, FRITTERS.
+
+
+BOSTON BROWN BREAD.
+
+MRS. RICHARD TURNER.
+
+One cup Graham flour, one cup corn meal, one cup wheat flour, one large
+cup raisins, one teaspoon baking soda, one half cup warm water, one
+pinch of salt. Steam four hours: nice sliced and steamed for breakfast.
+
+
+BROWN BREAD.
+
+MRS. R. STEWART.
+
+One cup Graham flour, one cup wheat, one cup yellow corn meal, one cup
+sweet milk, one half cup molasses. Pinch of salt and a teaspoon baking
+soda dissolved in milk. Mix the flour, stir in the molasses, then the
+milk and soda. Steam three hours.
+
+
+HOME MADE BREAD.
+
+MRS. FRANK GLASS.
+
+Soak a cake of yeast in one quart of water, then add six pints of flour
+and two teaspoons of salt. Let it stand over night in a rather warm
+place. In the morning make it up with another pint of water and three
+pints of flour. Let stand for an hour or so, then knead it well and make
+into loaves, letting them stand another hour, or until well risen. (Buns
+made from part of the sponge.) Take a part of the sponge and add two
+teaspoonfuls of butter and one egg.
+
+
+TEA BISCUIT.
+
+MRS. HYDE.
+
+One pint of flour (sifted three times,) one teaspoon cream of tartar,
+one half teaspoon of soda, two teaspoons of sugar, pinch of salt, one
+dessert spoon of lard or butter, moisten with milk, and yolk of beaten
+egg.
+
+
+TAFFY BUNS.
+
+MISS M. W. HOME.
+
+Make a good biscuit crust, roll out rather thin spread with the
+following mixture. Three quarters of a cup brown sugar, one quarter of a
+cup of butter mixed together until smooth, roll as you would a
+roly-poly, cut in slices about an inch thick, and bake in rather a hot
+oven.
+
+
+SPANISH BUN.
+
+MRS. THOM.
+
+One and one half cups sugar, four eggs, leave out the whites of three
+for icing, three quarters of a cup of butter, one cup milk, one
+tablespoonful cinnamon, one teaspoon ginger, one half nutmeg, two cups
+flour, three teaspoonfuls baking powder. Bake in flat tin well greased.
+Icing. Take three whites of three eggs and beat to a stiff froth, then
+add a cup of light brown sugar, while the cake is hot spread this over,
+return to the oven and brown.
+
+
+FRENCH ROLLS OR TWISTS.
+
+MISS LAMPSON.
+
+One quart of milk, one teaspoonful of salt, one small cup brewer's
+yeast, flour enough to make a stiff batter. Let it rise, and when very
+light, work in one egg and two spoonfuls of butter, and knead in flour
+till stiff enough to roll. Let it rise again, and when very light, roll
+out, cut in round or braids or any shape preferred. N. B. The egg and
+butter may be omitted.
+
+
+BUTTER-MILK SCONES.
+
+MRS. FRANK LAURIE.
+
+One quart of flour, two teaspoonfuls cream of tartar and one of baking
+soda, a little piece of butter the size of an egg and one teaspoonful of
+salt; mix the butter well in the flour with the hands, put the salt,
+baking powder into the flour when sifting, add enough butter-milk to
+thicken. Bake in a moderate oven.
+
+
+GRAHAM MUFFINS.
+
+MADAME J. T.
+
+One cup Graham flour, one half cup ordinary flour, three quarters cup
+milk two tablespoons sugar, one large teaspoon baking powder, one large
+tablespoon butter, one beaten up egg and salt.
+
+
+MUFFINS.
+
+MRS. GILMOUR.
+
+Butter the size of an egg, one tablespoonful of sugar, one teaspoonful
+of salt, two mashed potatoes, one and one half cups of tepid water or
+milk, one cake of yeast, flour enough to make a stiff batter. Put to
+rise over night, and in the morning put into buttered rings; put to rise
+again until rings are full, then bake in a slow oven.
+
+
+MUFFINS.
+
+MRS. HENRY THOMSON.
+
+Two cups sweet milk, four cups of flour, two eggs, two tablespoons of
+melted butter, four teaspoons baking powder and pinch of salt.
+
+
+POP OVERS.
+
+MRS. FARQUHARSON SMITH.
+
+A breakfast cup of flour, a cup of milk, three eggs and a pinch of salt:
+beat the eggs very well, add them to the milk and beat in the flour;
+the mixture ought to be the consistency of good custard. Butter the
+moulds very well before putting in the batter; don't put more than a
+tablespoonful in each. The oven should be very hot and the pop-overs
+will only take ten minutes to bake.
+
+
+POP OVERS.
+
+MISS M'GEE.
+
+Three eggs well beaten, add a tablespoon of melted butter and a little
+salt, pour this mixture over one cup of flour and add milk enough to
+make a thin batter.
+
+
+JOHNNY CAKE.
+
+MRS. STUART OLIVER.
+
+One pint of sour milk, one teaspoonful of soda, (good) one egg, butter
+size of an egg, two tablespoonfuls of sugar, about two small cups each
+of Indian meal and flour (to make a thin batter.)
+
+
+SHORT-CAKE.
+
+MRS. R. M. STOCKING.
+
+One pint of flour, one cup of sour cream, one small teaspoon soda, three
+eggs.
+
+
+SHORTBREAD.
+
+MRS. W. REID.
+
+Place on a bake-board two pounds of sifted flour, one pound butter (if
+salt, wash,) and half a pound of sugar; this quantity will make four
+cakes. Knead all altogether and when well mixed form into cakes half an
+inch thick, pinch round the edge, and probe all over with a fork, place
+some confits in the centre, then a sheet of stiff paper under each cake,
+place on the baking sheet and bake in an oven of moderate heat.
+
+
+ALMOND SHORTBREAD.
+
+MRS. W. COOK.
+
+One pound ground sweet almonds, eight ounces sugar, eight ounces sifted
+flour, eight ounces good butter. The yolks of eight eggs, about eight
+drops of essence of ratafia. First see that the ground almonds are
+fresh. Mix them with the flour and sugar and then very, very carefully
+add a few drops of ratafia. Mix everything thoroughly. Make a space in
+centre, and in this drop the yolks of the eggs. Then melt the butter,
+add that and mix up the whole together until it is a nice firm stiff
+paste. This should now be rolled a great many times; cannot be rolled
+too much. When sufficiently rolled to appear like a strip of cream
+coloured satin a quarter of an inch thick, cut in small squares with a
+sharp knife. Pinch the edges of each square and in centre of each cake,
+put a split half of blanched almond. Butter baking tins and bake in a
+moderate oven to a fine pale yellow tint. These are delicious and are
+particularly good in summer eaten with fruit.
+
+
+SCOTCH SHORT BREAD.
+
+MRS. BLAIR.
+
+One pound of flour, one half pound butter, six ounces sugar; cream
+butter and sugar, add flour. Roll into a smooth ball and work down until
+half an inch in thickness, an operation which is rather difficult for a
+novice, as it is apt to crack at the edges; but the knack is soon
+learned, and the more it is worked the better. Prick with a small
+skewer, strew with large carraway comfits, and bake slowly, a pale
+brown.
+
+
+BANANA FRITTERS.
+
+MRS. GEORGE ELLIOTT.
+
+Take six bananas, peel and dip in beaten white of egg, then roll in
+bread crumbs. Fry in butter a golden brown. Put them on a dish, squeeze
+lemon juice over them, also a little sifted sugar.
+
+
+APPLE FRITTERS.
+
+MRS. HARRY LAURIE.
+
+Three tart apples, two eggs; one cup milk; one teaspoonful salt; about
+one and one half cups of flour; one teaspoonful baking powder. Pare
+and core the apples; cut them into rings; dust with sugar and cinnamon;
+stand aside to use. Beat eggs without separating until light; add milk,
+salt and sufficient flour to make a soft batter; beat well and add the
+baking powder; beat again; Have ready very hot a deep pan of lard, dip
+each ring of apple in the batter, drop it in the fat and fry until
+brown. Serve hot, dusted with powdered sugar.
+
+
+FRENCH PANCAKES.
+
+MRS. BENSON BENNETT.
+
+Four eggs, weight of four eggs in butter, sugar and flour, one half a
+teaspoonful of soda, one half teaspoonful of cream of tartar. As much
+milk as will make a batter. Beat the butter and sugar to a cream, add
+the four eggs well beaten stir in all the other ingredients. Bake in tin
+plates.
+
+
+SCOTCH HAGGIS.
+
+MRS. ANDREW T. LOVE.
+
+Boil a sheep's draught for three quarters of an hour in as much water as
+will cover it. Grate down the liver and mince the heart and lights very
+fine. Mince two pounds of onions, and two pounds of beef suet, put in
+three or four handsful of oatmeal with pepper and salt to taste. Having
+these ingredients very well mixed, put them into the bag with a little
+of the boilings of the draught. Pick the bag well to prevent its
+bursting. It requires from three to four hours boiling, so if you make
+it a day or two before you intend using it, it is better to boil it
+two hours after it is made, and two hours when going to use it. Great
+care must be taken in having the bag very particularly scraped and
+cleansed by frequent washings in salt and water. The liver and heart,
+etc., are better, to be boiled before, then they can be grated down
+easily. Half of this receipt makes a very good sized Haggis.
+
+
+
+
+INDEX.
+
+
+                                                    PAGES.
+    Soups                                           1 to 13
+    Fish and Oysters                               14 to 21
+    Meats                                          22 to 29
+    Game                                           30 to 33
+    Vegetables                                     34 to 42
+    Entrées and Meats Réchauffé                    43 to 52
+    Salads and Salad Dressing                      53 to 58
+    Eggs                                           59 to 62
+    Cheese Dishes                                        63
+    The Chafing Dish                               64 to 66
+    Pies                                           67 to 71
+    Puddings                                       72 to 86
+    Desserts                                       87 to 97
+    Cakes                                          98 to 115
+    Icings for Cakes                              116 to 118
+    Gingerbread and Small Cakes                   119 to 125
+    Confections                                   126 to 128
+    Pickles                                       129 to 133
+    Preserves                                     134 to 140
+    Beverages                                     141 to 145
+    Cooking for the Sick                          146 to 147
+    Bread, Buns, Fritters                         148 to 155
+    Scotch Haggis                                        156
+
+
+     *     *     *     *     *     *
+
+
+    YOU WILL FIND IT TO YOUR INTEREST TO MAKE
+    INQUIRIES ABOUT THE
+
+    Quebec & Lake St. John Ry.
+
+    THE NEW ROUTE TO THE
+    FAR-FAMED SAGUENAY
+
+    And the ONLY RAIL LINE to the Delightful SUMMER
+    RESORTS and FISHING GROUNDS north of
+    Quebec and to Lake St. John and
+    Chicoutimi, through the
+
+    .. CANADIAN ADIRONDACKS ..
+
+    [Illustration: QUEBEC & LAKE ST JOHN RAILWAY
+    The New Route to the
+    FAR-FAMED SAGUENAY.]
+
+    Trains connect at Chicoutimi with
+    Saguenay Steamers for
+
+    TADOUSAC,
+        CACOUNA,
+          MURRAY BAY
+            and QUEBEC.
+
+    A round trip unequalled in America,
+    through matchless Forest,
+    Mountain, River and Lake Scenery,
+    down the majestic Saguenay by daylight
+    and back to the Fortress City.
+
+    TOUCHING AT ALL THE
+    BEAUTIFUL
+    SEA-SIDE RESORTS,
+
+    on the Lower St. Lawrence, with
+    their Chain of Commodious Hotels.
+
+    HOTEL ROBERVAL, Lake St. John,
+    has first class accommodation for 300
+    guests, and is run in connection with
+    the ISLAND HOUSE, at GRAND DISCHARGE,
+    of Lake St. John, the Centre
+    of the OUANANICHE Fishing
+    Grounds.
+
+    PARLOR AND SLEEPING CARS
+
+    Magnificent Scenery,
+           Beautiful Climate.
+
+    Apply to the Ticket Agents of all
+    Principal Cities.
+
+    A beautifully illustrated Guide
+    Book free on application.
+
+    ALEX. HARDY,                     J. G. SCOTT,
+       Gen. Pass. Agent, Quebec.        Secy. & Manager.
+
+
+
+
+    The Quebec Railway,
+    Light & Power Co.
+
+    Operate a CONSTANT SERVICE OF
+    ELECTRIC CARS from all points of
+    the City to Montmorency Falls, Ste.
+    Anne de Beaupré and intermediate Stations
+    at popular fares. They also supply
+    incandescent and arc lighting to residences
+    and stores at extremely low
+    prices.
+
+      Any information can be obtained from the General Manager
+      or Superintendent.
+
+    EDWARD A. EVANS,
+            General Manager.
+
+    OFFICE AT THE
+          RAILWAY STATION.
+                   CORNER OF ST. PAUL AND RAMSAY STS.
+
+    Telephone No. 42.
+
+
+
+
+    LADIES ..
+
+    When you desire a most
+    up-to-date JOB IN THE
+    PRINTING LINE, remember
+    we have the largest
+    and most complete JOB
+    OFFICE in town.
+
+    .. THE DAILY TELEGRAPH ..
+
+
+    VICTOR LAFRANCE.
+    BOOKBINDER.
+    No. 4 Buade Street,
+    Opposite Post Office.
+
+
+    GENERAL JOB ESTABLISHMENT
+
+    --FROM--
+
+    Plain Cheap Work Up to the
+           Richest & Most Elaborately
+                        Designed Bindings.
+
+    Largest and Most Complete Plant in this City.
+
+
+
+
+    [Illustration]
+
+    There's Durability
+
+    An well as elegance about
+    our furniture that makes
+    it attractive to all--if you
+    doubt it, come and see.
+
+    Furniture
+
+    Bought of us, while not
+    intended for rough usage,
+    will stand it all right. The
+    children can play on it,
+    though you'll be just as
+    well pleased if it is used
+    for comfort rather than
+    for playing.
+
+    JAMES PERRY,
+
+    323 St. Paul Street,
+    QUEBEC.
+
+
+
+
+    ..FINE..
+    FLAVORING EXTRACTS
+
+    BEST GOODS ---- BEST PRICES!
+
+    Imperial Extract Company
+
+    CHICAGO.
+
+    ...SOLE AGENT FOR QUEBEC...
+
+    ..The Red Cross Pharmacy..
+
+    CORNER ST. JOHN and PALACE STS.
+
+
+
+
+    THE
+    CHINIC HARDWARE Co
+
+    BRANCH STORE:
+
+    Fabrique Street, - Quebec.
+
+    Make a Specialty of
+    House Furnishing Hardware
+    ---- AND ----
+    - - Kitchen Utensils - -
+
+    Can furnish practically everything from...
+
+    A Steel Range
+    -- TO A --
+    Larding Needle.
+
+    All new and practical kitchen helps being added to the
+    stock as they appear on the markets of
+
+    CANADA, UNITED STATES, ENGLAND,
+    FRANCE and GERMANY.
+
+
+
+
+    Terms: CASH.   TELEPHONE 645.
+
+    J. & J. DALY
+
+    Dealers in Provisions
+
+    BEEF, GAME, POULTRY, EGGS, BUTTER, HAMS,
+    ....BACON, FRESH and SALT PORK, &c....
+
+    33, MONTCALM MARKET,
+    ... QUEBEC ...
+
+
+
+
+    UP-TO-DATE PEOPLE PATRONIZE
+    PFEIFFER'S DYE WORKS AND LAUNDRY.
+
+    Shirt, Collars and Cuffs Laundered in the newest style of finish.
+    "The DOMESTIC FINISH." No high gloss to look like Celluloid or Paper
+    Collars, but a nice medium finish that has all the appearance of new
+    work. High gloss finish is all out of style. Gentlemen these times
+    always ask for the "Domestic Finish." We have equipped ourselves
+    with the latest machines for this high grade of work.
+
+    KID GLOVES cleaned by a new process, giving them the same soft
+    finish as new kid. Try us and be convinced.
+
+    FALL IS APPROACHING--Our Dyeing Departments are equipped in the same
+    manner as the Laundry, with all the latest and most up-to-date
+    machinery and appliances for the handling of all grades of work,
+    from the most delicate fabrics to the heaviest and coarsest
+    material. Fine Lace, Ladies Dresses, Gents' Suits, Curtains,
+    Portieres, Rugs, etc. CARPETS CLEANED in a superior manner; all
+    moths removed by our process of cleaning.
+
+    All the orders entrusted to the Pfeiffer Dye Works and Laundry are
+    under the personal supervision of the proprietors. All our work
+    returned with the quickest despatch. Customers have not to wait
+    until near midnight to have their goods returned. All orders
+    returned early Saturday afternoon.
+
+    BRANCH OFFICE, Phone 54.      MAIN OFFICE, Phone 524.
+
+    88 Cote du Passage, Levis.    2, 4, 6 McMahon St., Quebec.
+
+
+
+
+    The...
+
+    CHAFING
+    DISH.
+
+    [Illustration]
+
+    We offer the CHAFING DISH with
+    the utmost confidence that to the
+    user it will prove the most satisfactory
+    and economical of cooking utensils.
+
+    THE PRICES RANGE FROM $6 to $18.
+
+    Our Booklet "The Chafing Dish," containing
+    thirty-two recipes, sent free on application.
+
+    G. SEIFERT & SONS,
+
+    16 Fabrique Street, Quebec.
+
+
+
+***END OF THE PROJECT GUTENBERG EBOOK MY PET RECIPES, TRIED AND TRUE***
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+<h1>The Project Gutenberg eBook, My Pet Recipes, Tried and True, by Various</h1>
+<pre>
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at <a href = "http://www.gutenberg.org">www.gutenberg.org</a></pre>
+<p>Title: My Pet Recipes, Tried and True</p>
+<p>       Contributed by the Ladies and Friends of St. Andrew's Church, Quebec</p>
+<p>Author: Various</p>
+<p>Release Date: June 13, 2007  [eBook #21826]</p>
+<p>Language: English</p>
+<p>Character set encoding: ISO-8859-1</p>
+<p>***START OF THE PROJECT GUTENBERG EBOOK MY PET RECIPES, TRIED AND TRUE***</p>
+<p>&nbsp;</p>
+<h4>E-text prepared by Tamise Totterdell<br />
+    and the Project Gutenberg Online Distributed Proofreading Team<br />
+    (<a href="http://www.pgdp.net/c/">http://www.pgdp.net</a>)<br />
+    from page images generously made available by<br />
+    Early Canadiana Online<br />
+    (<a href="http://www.canadiana.org">http://www.canadiana.org</a>)</h4>
+<p>&nbsp;</p>
+<p class="tn">Images of the original pages are available through
+      Early Canadiana Online. See
+      <a href="http://www.canadiana.org/ECO/ItemRecord/38328?id=9106f89a0c3d04d6">
+	  http://www.canadiana.org/ECO/ItemRecord/38328?id=9106f89a0c3d04d6</a>
+</p>
+<p>&nbsp;</p>
+<p class="tn">Transcriber's Note:<br />
+<br />
+Obvious typographical errors have been
+corrected, but inconsistencies in spelling and hyphenation between entries
+have been retained.<br />
+<br />
+Advertisements are presented as in the original&mdash;several before
+the text with the remainder after the text.</p>
+
+<p>&nbsp;</p>
+<hr class="full" />
+
+<p class="center"><a href="#Page_1">Skip to main text.</a><br />
+<a href="#Page_157">Skip to index.</a></p>
+
+
+<p><span class='pagenum'><a name="Page_i" id="Page_i">[Page i]</a></span></p>
+
+<div class="holt">
+
+<p class="figcenter"><img src="images/holt1.png" alt="" /></p>
+<p class="figcenter"><img src="images/holt2.png" alt="" /></p>
+<p class="smallunder">BY APPOINTMENT FURRIERS TO THE QUEEN.</p>
+<p class="figcenter"><img src="images/holt4.png" alt="" /></p>
+
+<p class="center"><span class="holtn1">HOLT, RENFREW &amp; Co.</span><br />
+<span class="holtn2">QUEBEC and TORONTO.</span></p>
+
+<p class="figcenter"><img src="images/holt3.png" alt="" /></p>
+
+<p class="center"><span class="leftfloat">THE ..</span><br />
+<span class="leftfloat2">LARGEST</span>
+<span class="holtn3">Manufacturers of<br />
+FINE FURS in Canada</span></p>
+
+<p class="figcenter"><img src="images/holt3.png" alt="" /></p>
+
+<p class="holtn4">Exclusive Designs in Ladies' Persian<br />
+Lamb and Sealskin Coats</p>
+
+<p class="figcenter"><img src="images/holt3.png" alt="" /></p>
+
+<p class="holtn5"><span class="holt0">FINE HUDSON BAY AND</span><br />
+<span class="holt1">RUSSIAN SABLE SKINS,</span><br />
+<span class="holt2">SILVER, WHITE AND</span><br />
+<span class="holt3">BLUE FOX SKINS.</span></p>
+
+<p class="figcenter"><img src="images/holt1.png" alt="" /></p>
+
+</div>
+
+<p><span class='pagenum'><a name="Page_ii" id="Page_ii">[Page ii]</a></span></p>
+
+<div class="grenier">
+
+<p class="grenier1">RECIPES<br />
+ARE USELESS</p>
+
+<p class="grenier">Unless you have the ingredients to
+demonstrate them.</p>
+
+<p class="grenier2">This Is Where We Shine</p>
+
+<p class="grenier">We carry the very best of groceries
+in Quebec. We make a specialty
+of the choicest goods. Everything
+is fresh and appetizing. If you are
+among our customers you are aware
+of these facts. If not give us a
+trial order.</p>
+
+<p class="grenier3">A. GRENIER</p>
+
+<p class="center">Family Grocer and Wine<br />
+Merchant</p>
+
+<p class="grenier4">92 &amp; 94 St. John Street</p>
+
+<p class="grenier5">.. TELEPHONE 241 ..</p>
+
+</div>
+
+<p><span class='pagenum'><a name="Page_iii" id="Page_iii">[Page iii]</a></span></p>
+
+<div class="glover">
+
+<p class="smallunder">ESTABLISHED 1842</p>
+
+<p class="center"><span class="glovern">GLOVER, FRY &amp; CO.</span><br /><br />
+<span class="glovern1">... IMPORTERS OF ...</span><br /><br />
+<span class="glovern2">FANCY DRY GOODS</span></p>
+
+<hr class="glover" />
+
+<p class="gloverh2">NOVELTIES RECEIVED WEEKLY</p>
+
+<hr class="glover" />
+
+<p class="center">DRESS AND MANTLE DEPARTMENTS Under<br />
+First Class Modistes. Special Orders<br />
+Executed Promptly</p>
+
+<hr class="glover" />
+
+<p class="center">
+<span class="glover0">LATEST NOVELTIES IN MILLINERY,</span><br />
+<span class="glover1">STRAW, CHIP and FELT HATS</span><br />
+<span class="glover2">... NEW SHAPES.</span></p>
+
+<hr class="glover" />
+
+<p class="center">GENTLEMEN'S CLOTHING Made To Order Within<br />
+12 Hours. First Class Fit and Workmanship<br />
+Guaranteed</p>
+
+<hr class="glover" />
+
+<p class="center">All Goods Marked in Plain Figures.<br />
+<span class="gloverhand"><img class="glover" src="images/glover1.png" alt="" />One Price Only.</span></p>
+
+<hr class="glover" />
+
+<p class="center"><span class="glovern3">GLOVER, FRY &amp; Co.</span><br />
+
+<span class="glovern4">24 &amp; 26 Fabrique Street,</span><br /></p>
+
+<table class="glover-line" summary="Quebec">
+<tr>
+<td class="glover-line"><hr class="glover-line" /></td>
+<td><h2 class="glover-line">Quebec.</h2></td>
+</tr>
+</table>
+
+</div>
+
+<p><span class='pagenum'><a name="Page_iv" id="Page_iv">[Page iv]</a></span></p>
+
+<div class="morgan">
+
+<p class="center-smaller">
+<img src="images/morgan2.png" alt="" /><br />
+Under the distinguished patronage of <abbr title="Her Royal Highness">H. R. H.</abbr> Princess Louise, <abbr title="Her Excellency">H. E.</abbr> Lady<br />
+Stanley of Preston, also Her Excellency Lady Aberdeen.<br />
+For Ladies Tailor made Garments.</p>
+
+<p class="center"><span class="m1">D. MORGAN,</span><br />
+
+<span class="m2">PLACE D'ARMES &nbsp; - &nbsp; QUEBEC.</span></p>
+
+<p class="figcenter">
+<img src="images/morgan1.png" alt="" />
+</p>
+
+<p class="center"><span class="m3">Ladies Costumes</span></p>
+
+<p class="center">Of all descriptions in Cloth made to order on short<br />
+notice, also Cloaks, Ulsters, etc., etc.</p>
+
+</div>
+
+<div class="willis">
+
+<p class="willis1">Medicine ..</p>
+
+<p class="willis">When you need medicine you want the best.
+That is natural. A man may be contented
+with an $18.00 overcoat even though he knows
+some other men wear coats that cost $45.00.
+A woman may wear $1 gloves and see the $2
+kind without being disturbed. <span class="smcap">It is different
+with medicine</span>. Everyone wants the
+highest quality; and that is the only kind
+we keep. We are particular in selecting and
+buying our drugs; careful in making our
+medicines and exact in compounding prescriptions.
+</p>
+
+<p class="willis2">We solicit your trade on these assurances.</p>
+
+<p class="center"><span class="w1">HENRY WILLIS,</span><br /><br />
+<span class="w2">CHEMIST and DRUGGIST</span><br /><br />
+<span class="w3">4 St. John Street, &nbsp; - &nbsp; - &nbsp; - &nbsp; Quebec.</span></p>
+
+</div>
+
+<p><span class='pagenum'><a name="Page_v" id="Page_v">[Page v]</a></span></p>
+
+<div class="shaw">
+
+<p class="figcenter"><img src="images/shaw1.png" alt="" /></p>
+
+<p class="shaw1">S. J. SHAW &amp; Co.</p>
+
+<p class="shaw3">13 St. John Street,<br />
+<br />
+... AND ...<br />
+<br />
+<span class="shaw2">Corner Mountain Hill</span><br />
+<span class="shaw1">and Notre-Dame St.</span></p>
+
+<p class="figcenter"><img src="images/shaw2.png" alt="" /></p>
+
+<p class="shawh3">House Furnishing</p>
+<p class="shawh2">HARDWARE</p>
+<p class="h3shaw">FANCY MOULDS<br />
+<span class="shaw3">AND SLICERS.</span></p>
+
+<p class="figcenter"><img src="images/shaw2.png" alt="" /></p>
+
+<table class="shaw" summary="Telephone Numbers">
+<tr><td rowspan="2">Telephones</td>
+<td>{UPPER TOWN, 573</td>
+</tr>
+<tr>
+<td>{LOWER TOWN, 44</td>
+</tr>
+</table>
+
+<p class="figcenter"><img src="images/shaw1.png" alt="" /></p>
+
+</div>
+
+<p><span class='pagenum'><a name="Page_vi" id="Page_vi">[Page vi]</a></span></p>
+
+<div class="timmons">
+
+<p class="figcenter"><img src="images/timmons1.png" alt="M. TIMMONS &amp; SON
+MANUFACTURERS OF
+GINGER ALE
+SODA WATER &amp;c.
+QUEBEC" /></p>
+
+<p class="t1">THE BEST IN THE UNIVERSE.</p>
+
+<p class="figcenter"><img src="images/timmons2.png" alt="" /></p>
+
+<p class="timmonsh4">THE ...</p>
+
+<p class="timmonsh2">MAGI CALEDONIA<br />
+MINERAL WATERS</p>
+
+<p class="timmons">Are famous for the relief afforded in Rheumatism,
+Indigestion, Dyspepsia, Liver, Kidney and Bladder
+troubles, Blood and Skin diseases, Female Complaints,
+etc. Surpassing in the cures the most
+celebrated European Spas. At the World's Columbian
+Exhibition, the highest distinction was
+awarded the
+<span class="timmons">MAGI CALEDONIA SPRINGS WATERS</span>
+over all competitors&mdash;Medal and Diploma.</p>
+
+<p class="figcenter"><img src="images/timmons3.png" alt="" /></p>
+
+<p class="center"><span class="t2">M. TIMMONS &amp; SON,</span><br /><br />
+<span class="t3">SOLE AGENTS &amp; BOTTLERS,</span><br /><br />
+<span class="t4">90-92 COTE D'ABRAHAM, QUEBEC.</span></p>
+
+</div>
+<p><a name="Page_1" id="Page_1"></a></p>
+<h1 class="title"><span class="titlesmaller">MY</span><br /><br />
+PET RECIPES<br /><br />
+<span class="titleh2">TRIED <span class="title">and</span> TRUE</span></h1>
+
+<p class="h3"><br />CONTRIBUTED BY THE LADIES AND FRIENDS<br />
+OF ST. ANDREW'S CHURCH<br />
+QUEBEC</p>
+
+<hr class="title" />
+
+<p class="meredith">"We may live without poetry, music and art;<br />
+&nbsp;We may live without conscience, and live without heart;<br />
+&nbsp;We may live without friends; we may live without books;<br />
+&nbsp;But civilized man cannot live without cooks."<br />
+<span class="meredith">&mdash;Owen Meredith</span>.</p>
+
+<hr class="title" />
+
+<p class="center">
+QUEBEC<br />
+<br />
+"DAILY TELEGRAPH" PRINTING HOUSE<br />
+<br />
+1900</p>
+
+<p><span class='pagenum'><a name="Page_2" id="Page_2">[Page 2]</a></span></p>
+
+<h2 class="title">Rhymes to Remember...</h2>
+
+<p class="rhymes"><span class="rhymes">"Always have lobster sauce with salmon,</span><br />
+<span class="rhymes">And put mint sauce your roasted lamb on.</span><br />
+In dressing salad mind this law<br />
+With two hard yolks use one raw.<br />
+<span class="rhymes">Roast pork, sans apple sauce, past doubt</span><br />
+<span class="rhymes">Is Hamlet with the Prince left out.</span><br />
+Broil lightly your beefsteak&mdash;to fry it<br />
+Argues contempt of christian diet.<br />
+<span class="rhymes">It gives true epicures the vapors</span><br />
+<span class="rhymes">To see boiled mutton minus capers.</span><br />
+Boiled turkey, gourmands know, of course<br />
+Is exquisite with celery sauce.<br />
+<span class="rhymes">Roasted in paste, a haunch of mutton</span><br />
+<span class="rhymes">Might make ascetics play the glutton.</span><br />
+To roast spring chickens is to spoil them,<br />
+Just split them down the back and broil them,<br />
+Shad, stuffed and baked is most delicious,<br />
+T'would have electrified Apicius.<br />
+<span class="rhymes">Roast veal with rich stock gravy serve,</span><br />
+<span class="rhymes">And pickled mushrooms too, observe,</span><br />
+The cook deserves a hearty cuffing<br />
+Who serves roast fowl with tasteless stuffing.<br />
+<span class="rhymes">But one might rhyme for weeks this way,</span><br />
+<span class="rhymes">And still have lots of things to say;</span><br />
+And so I'll close, for reader mine,<br />
+This is about the hour to dine."</p>
+
+<p><span class='pagenum'><a name="Page_3" id="Page_3">[Page 3]</a></span></p>
+
+<h2 class="title">SOUP.</h2>
+
+<hr />
+
+<p>"The best soups are made with a blending of
+many flavors. Don't be afraid of experimenting
+with them. Where you make one mistake you
+will be surprised to find the number of successful
+varieties you can produce. If you like a spicy
+flavor try two or three cloves, or allspice, or bay
+leaves. All soups are improved by a dash of onion,
+unless it is the white soups, or pur&eacute;es from chicken,
+veal, fish, etc. In these celery may be used. In
+nothing as well as soups can a housekeeper be
+economical of the odds and ends of food left from
+meals. One of the best cooks was in the habit of
+saving everything, and announced one day, when
+her soup was especially praised, that it contained
+the crumbs of gingerbread from her cake box!
+Creamed onions left from a dinner, or a little stewed
+corn, potatoes mashed, a few baked beans&mdash;even a
+small dish of apple sauce have often added to the
+flavor of soup. Of course, all good meat gravies,
+or bones from roast or boiled meats, can be added
+to your stock pot. A little butter is always needed<span class='pagenum'><a name="Page_4" id="Page_4">[Page 4]</a></span>
+in tomato soup. In making stock, use a quart of
+water for every pound of meat and bone. Cut the
+meat in pieces, crack the bones, place all in the
+kettle, pour over it the proper quantity of cold
+water; let it soak a while on the back of the range
+before cooking. Let soup boil slowly, never hard,
+(an hour for each pound of meat) strain through a
+sieve or coarse cloth. Never let the fat remain on
+your soup. Let get cold and lift it off, or skim it
+off hot."</p>
+
+
+<h3 class="recipe">BROWN STOCK.</h3>
+
+<p class="h4">MRS. W. COOK.</p>
+
+<p>Four pounds shin of beef, or other meats and
+bones&mdash;four carrots, four onions, one turnip, one
+small head of celery, one half tablespoonful of salt,
+one half teaspoonful of peppercorns, six cloves, five
+pints of cold water. Cut up the meat bone and
+place it in a large saucepan, pour over the water,
+skim when boiling, prepare the vegetables, add them
+to the saucepan; cover closely and boil slowly four
+hours. The spice should be added with the vegetables.</p>
+
+
+<h3 class="recipe">CREAM OF CELERY SOUP.</h3>
+
+<p class="h4">MRS. ERNEST F. WURTELE.</p>
+
+<p>One quart chicken or veal broth; one quart milk;
+one half cupful rice; one teaspoonful salt; one head
+celery; seasoning. Use for this soup a quart of
+chicken or veal broth and about a quart of milk;<span class='pagenum'><a name="Page_5" id="Page_5">[Page 5]</a></span>
+pick over and wash the rice, rinse it well in cold
+water, and put it in a thick saucepan over the fire
+with a pint of milk and a teaspoonful of salt; wash
+a head of celery and grate the white stalks, letting
+the grated celery fall into milk enough to cover it;
+put the grated celery with the rice and gently simmer
+them together until the rice is tender enough to
+rub through a sieve with a potato masher, adding
+more milk if the rice absorbs what has first been
+put with it. After the rice has been rubbed
+through the sieve, return it to the saucepan, place
+it again over the fire, and gradually stir with it
+the quart of stock or broth; if this quantity of
+stock does not dilute the soup to a creamy consistency,
+add a little milk; let the soup get scalding
+hot, season it with salt, white pepper, and a very
+little grated nutmeg, and serve at once.</p>
+
+
+<h3 class="recipe">CELERY SOUP.</h3>
+
+<p class="h4">MRS. STOCKING.</p>
+
+<p>Four large potatoes, three large onions, six or
+eight stalks of celery. Chop all the vegetables very
+fine, and place in an earthern kettle and cover with
+boiling water, stir often till cooked, then add one
+quart of milk and let boil; add butter, pepper and
+salt to taste. This receipt will serve six persons.</p>
+
+
+<h3 class="recipe">CHICKEN CREAM SOUP.</h3>
+
+<p class="h4">MRS. DUNCAN LAURIE.</p>
+
+<p>Take the carcase of a roast chicken or turkey,
+break the bones, and cover with a quart of cold<span class='pagenum'><a name="Page_6" id="Page_6">[Page 6]</a></span>
+water and simmer for two hours adding boiling
+water, to keep the original quantity. Strain and
+return to kettle, add one chopped onion, two grated
+raw potatoes, one half small turnip grated, and one
+half cup rice. Boil until rice is very soft. Strain
+again, and return to kettle and let boil, and add one
+pint milk, one teaspoon cornstarch rubbed smooth
+in a tablespoon butter and a little salt and pepper,
+serve hot.</p>
+
+
+<h3 class="recipe">CONSOMME &Agrave; LA TOLEDO&mdash;CLEAR SOUP.</h3>
+
+<p class="h4">MISS STEVENSON.</p>
+
+<p>One quart stock, two eggs, two gherkins, a little
+red and green colouring, two tablespoonfuls cream,
+whites and shells of two eggs, one wine glass of
+sherry, and a little nutmeg. Beat the two whole
+eggs, pour over them the cream (hot.) Season the
+custard with pepper, salt and nutmeg, colour half
+red and half green, pour both parts into buttered
+tins, poach in hot water until firm. Beat the whites
+and shells of eggs with a little cold water, add them
+to the stock, pour it into a saucepan and whisk
+over the fire till boiling; draw on one side and
+simmer ten minutes. Cut the custard in shapes,
+rinse then in warm water, shred the gherkins,
+strain the soup, add the wine and garnishing just
+before serving.</p>
+
+
+<h3 class="recipe">CAULIFLOWER SOUP.</h3>
+
+<p>One cauliflower, two yolks of egg, one half pint
+of cream, one quart chicken stock. Boil together<span class='pagenum'><a name="Page_7" id="Page_7">[Page 7]</a></span>
+the stock and cauliflower, for twenty minutes, take
+out the cauliflower, put aside some of the best parts,
+pass remainder through a sieve, mix together the
+yolks and cream, add them to the soup, put all
+in a saucepan and stir over the fire until it begins
+to thicken, put the pieces of cauliflower into a
+tureen and pour the soup over them; the stock
+used in this soup is better without any other vegetables.</p>
+
+
+<h3 class="recipe">FISH SOUP.</h3>
+
+<p>Two pounds of raw fish, one tablespoonful parsley,
+one and one half ounces butter, one ounce flour of
+rice, one half pint milk, one quart of water, pepper,
+and salt. Boil together the bones and skin of fish
+for half an hour. Strain, melt butter in a saucepan,
+stir into it the flour, add strained water from
+the pan. Cut up the fish into small pieces, add it,
+also salt and pepper, boil slowly ten minutes, add
+parsley at last minute.</p>
+
+
+<h3 class="recipe">GIBLET SOUP.</h3>
+
+<p class="h4">MISS BEEMER.</p>
+
+<p>Giblets from two or three fowls; two quarts of
+water; one of stock; two tablespoons of butter,
+ditto of flour; salt, pepper, and onion if desired.
+Put giblets on to boil in the water and boil gently
+till reduced to one quart (about two hours); take
+out the giblets, cut off tough parts and chop fine
+the remainder. Return to the liquor and add stock.<span class='pagenum'><a name="Page_8" id="Page_8">[Page 8]</a></span>
+Cook butter and flour together until a rich brown,
+and add to the soup; season, cook gently half an
+hour; stir in half a cup of bread crumbs and in a
+few minutes serve hot.</p>
+
+
+<h3 class="recipe">KIDNEY SOUP.</h3>
+
+<p class="h4">MISS STEVENSON.</p>
+
+<p>One ox kidney, one quart second stock or water,
+one tablespoon Hardy sauce, one tablespoon mushroom
+ketchup, one ounce butter, one ounce rice flour,
+pepper, salt and cayenne. Wash and dry the kidney,
+cut into thin slices; mix together the flour,
+pepper and salt and roll the kidney in it. Brown
+them quickly in the butter, pour over the stock,
+skim when boiling. Add sauce and simmer slowly
+two hours.</p>
+
+
+<h3 class="recipe">LENTIL SOUP.</h3>
+
+<p class="h4">MRS. THEOPHILUS OLIVER.</p>
+
+<p>One half pound of lentils, one carrot, one onion,
+one ounce dripping, salt, pepper corns, one quart
+of water, one tablespoon of flour. Soak the lentils
+all night, wash well, scrape carrot, and onion cut
+up. Put the dripping into a saucepan, when warm,
+put in vegetables, lentils and flour. Stir for five
+minutes until all fat is absorbed, add the water
+warm, some herbs tied in a bit of muslin. Boil for
+an hour or more. Rub through a sieve, return to
+saucepan. Reheat and serve.<span class='pagenum'><a name="Page_9" id="Page_9">[Page 9]</a></span></p>
+
+
+<h3 class="recipe">OX TAIL SOUP.</h3>
+
+<p class="h4">MRS. W. COOK.</p>
+
+<p>Divide an ox tail into lengths of an inch and a
+half; melt an ounce of butter in a stew pan and fry
+the pieces in this, turning them about for five
+minutes. Add two quarts of stock or water and
+bring gently to a boil. Throw in a teaspoonful of
+salt, and carefully remove the scum as it rises. Add
+a carrot, a turnip and an onion with two cloves
+stuck in it, a little celery, a blade of mace and a
+small bouquet of garum. Stew gently two and
+one half hours. Strain the soup and put the pieces
+of ox tail in cold water to free them of fat. Mix
+an ounce and one half of flour smoothly with a
+little cold water, add to the stock and simmer for
+twenty minutes. Add a little cayenne, a few drops
+of lemon juice and a glass of port wine if liked and
+serve.</p>
+
+
+<h3 class="recipe">OYSTER SOUP.</h3>
+
+<p class="h4">MISS MIRIAM STRANG.</p>
+
+<p>One quart boiling water, one quart milk, stir in
+one teacup rolled cracker crumbs, season with pepper
+and salt to taste. When all come to a boil add
+one quart of oysters; stir well so as to keep from
+scorching, then add a piece of butter size of an egg;
+let it boil up just once, then remove from the fire
+immediately.<span class='pagenum'><a name="Page_10" id="Page_10">[Page 10]</a></span></p>
+
+
+<h3 class="recipe">CREAM OF PEA SOUP.</h3>
+
+<p class="h4">MISS RUTH SCOTT.</p>
+
+<p>One tin of peas and one pint of water, a very
+small piece of onion, let it boil about twenty
+minutes, strain and mash through sieve. Two
+tablespoonfuls of butter, and one of flour, well
+blended together. Add that to the peas. Last of
+all add a pint or <i>more of boiling milk</i>. Put on the
+stove till it thickens, but be careful not to let it
+boil.</p>
+
+
+<h3 class="recipe">PALESTINE SOUP.</h3>
+
+<p class="h4">MRS. W. COOK.</p>
+
+<p>Wash and pare two pounds of artichokes and put
+them in a stewpan with a slice of butter, two or
+three strips of bacon rind, which have been scalded
+and scraped and two bay leaves. Put the lid on
+the stew pan and let the vegetables "sweat" over
+the fire for eight or ten minutes, shaking the pan
+occasionally to keep them from sticking. Pour on
+water to cover the artichokes and stew gently till
+soft. Rub them through a sieve, mix the liquor
+they were boiled in with them, make the soup hot
+and add boiling milk until it is as thick as double
+cream. Add pepper and salt to taste. Just before
+serving, mix with the soup a quarter of a pint of
+hot cream. This addition will be a valuable one,
+but may be dispensed with.<span class='pagenum'><a name="Page_11" id="Page_11">[Page 11]</a></span></p>
+
+
+<h3 class="recipe">PUREE DE PETIT POIS.</h3>
+
+<p class="h4">MISS STEVENSON.</p>
+
+<p>One pint green peas, two yolks of egg, one gill
+cream, one and one half pints stock, salt and pepper.
+Strain the liquid from the peas, put them with the
+stock in a saucepan and simmer twenty minutes;
+pass them through a sieve, pour back to the pan,
+add yolks, cream, pepper and salt, and stir over the
+fire until it begins to thicken; do not allow it to
+boil. A spray of mint boiled with the peas is a
+great improvement.</p>
+
+
+<h3 class="recipe">PUREE DE VEAU.</h3>
+
+<p>Four ounces pounded veal, one pint stock, one
+ounce butter, one ounce flour, yolks of two eggs,
+few drops of lemon juice, one half pint whipped
+cream. Mix veal and butter together in a saucepan,
+add flour, then by degrees the stock (hot) just
+boil up. Mix yolks and add little by little the
+cream, a few drops of cochineal, salt and pepper,
+pour over this the contents of the saucepan very
+carefully.</p>
+
+
+<h3 class="recipe">TOMATO SOUP.</h3>
+
+<p class="h4">MRS. HENRY THOMSON.</p>
+
+<p>One pint of stewed tomatoes, add a pinch of soda,
+stir till it ceases foaming, then add one pint boiling
+water and one pint of milk, strain and put on the
+stove and when near boiling, add a tablespoonful of
+cornstarch, wet it with a little cold milk, one tablespoon
+butter, a little pepper and salt to taste.<span class='pagenum'><a name="Page_12" id="Page_12">[Page 12]</a></span></p>
+
+
+<h3 class="recipe">TOMATO SOUP.</h3>
+
+<p class="h4">MISS EDITH HENRY.</p>
+
+<p>Take a tin of tomatoes and add half a pint of
+water. Let this boil for half an hour till the
+tomatoes are well broken. Add a tablespoonful of
+cornstarch, dissolved in a little cold water and mix
+well. Flavor with salt and pepper to taste, and
+half a small onion. Then add a quart of milk. Let
+this boil and stir well, so that it will mix, and be
+careful that it does not burn on the bottom of the
+pan.</p>
+
+
+<h3 class="recipe">TURKISH SOUP.</h3>
+
+<p class="h4">MRS. W. COOK.</p>
+
+<p>One quart of white stock, one half teacupful of
+rice, yolks of two eggs, one tablespoon cream, salt
+and pepper. In preparing this soup boil first the
+rice in the stock for twenty minutes. Then pass
+the whole through a wire sieve, rubbing through
+such of the rice as may stick with a spoon, then
+stir it thoroughly to beat out such lumps as the
+rice may have formed and return all to the saucepan.
+The yolk of egg, cream, pepper and salt,
+must now be well beaten together and added to
+the stock and rice, the whole stirred over the fire
+for two minutes, care being taken to prevent boiling
+after the eggs are put in, or they will curdle.
+This soup should be served very hot and is excellent.<span class='pagenum'><a name="Page_13" id="Page_13">[Page 13]</a></span></p>
+
+
+<h3 class="recipe">TURTLE BEAN SOUP.</h3>
+
+<p class="h4">MISS FRASER.</p>
+
+<p>One pint of black beans, boil in two quarts of
+water, one onion, two carrots, small teaspoon of allspice,
+five or six cloves, a small bit of bacon or
+ham. A good bone of roast beef or mutton, let all
+boil till quite tender perhaps two hours. Then
+turn into a colander, take out the bone and rub
+all the rest with a wooden spoon through the colander,
+if this is too thick add some stock or water.
+Some meat balls can be added.</p>
+
+<p><span class='pagenum'><a name="Page_14" id="Page_14">[Page 14]</a></span></p>
+
+
+<h2 class="title">FISH AND OYSTERS.</h2>
+
+<hr />
+
+<p class="poem">"Now good digestion wait on appetite,<br />
+&nbsp;And health on both."&mdash;<span class="smcap">Macbeth.</span></p>
+
+<hr />
+
+<h3 class="recipe">RULE FOR SELECTING FISH.</h3>
+
+<p>If the gills are red, the eyes full, and the whole
+fish firm and stiff, they are fresh and good; if on
+the contrary, the gills are pale, the eyes sunken,
+the flesh flabby, they are stale.</p>
+
+
+<h3 class="recipe">BAKED CODFISH.</h3>
+
+<p class="h4">MRS. DAVID BELL.</p>
+
+<p>Choose a good sized fresh codfish, prepare it for
+cooking without beheading it, fill the inside with a
+dressing of bread crumbs, a finely chopped onion, a
+little chopped suet, pepper and salt and moisten all
+with an egg. Sew up the fish and bake, basting
+with butter or dripping. If butter, beware of too
+much salt.</p>
+
+
+<h3 class="recipe">BAKED CODFISH.</h3>
+
+<p class="h4">MRS. R. M. STOCKING.</p>
+
+<p>Pick very fine one cup of codfish; soak several
+hours in cold water; have ready two cups of<span class='pagenum'><a name="Page_15" id="Page_15">[Page 15]</a></span>
+mashed potatoes and mix well with one egg, a cup
+of milk, one half cup of butter, little salt and pepper;
+put this in a baking dish and cover the top
+with bread crumbs; moisten with milk; bake one-half
+hour.</p>
+
+
+<h3 class="recipe">CURRIED FISH.</h3>
+
+<p class="h4">MRS. W. COOK.</p>
+
+<p>One pound cooked white fish, one apple, two
+ounces of butter, one onion, one pint of fish stock,
+one tablespoon curry-powder, one tablespoon flour,
+one teaspoon lemon juice or vinegar, salt and pepper,
+six ounces of rice. Slice the apple and onion,
+and brown them in a pan with a little butter, stir
+in them the flour and curry powder, add the stock
+by degrees; skim when boiling and simmer slowly
+one half hour, stir in them the lemon juice, also a
+very small teaspoon sugar; strain and return to
+the saucepan, cut up the fish into neat pieces, and
+put them into the saucepan also, when quite hot
+dish with a border of rice.</p>
+
+
+<h3 class="recipe">FISH CREAM.</h3>
+
+<p class="h4">MRS. J. G. SCOTT.</p>
+
+<p>One can of salmon, one quart of milk, one cup
+of flour, one cup of butter, three eggs, one cupful
+of bread crumbs, one half cupful grated cheese, one
+onion, one bunch of parsley, two bay leaves. Take
+the canned salmon, or boil a fish, and when cool take
+out the bones and break the fish in small pieces.<span class='pagenum'><a name="Page_16" id="Page_16">[Page 16]</a></span>
+Put on to boil one quart of milk, an onion, a bunch
+of parsley, and two bay leaves; after boiling strain
+through a colander, then add a cup of flour mixed
+smooth with cold milk and a cup of butter; beat
+up three eggs and pour into the mixture. Put in
+a baking dish alternate layers of fish and cream
+until the dish is full, putting cream top and bottom.
+Place on top one cup of bread crumbs and one half
+cup of grated cheese. Salt to taste, and cayenne
+pepper. Bake twenty minutes.</p>
+
+
+<h3 class="recipe">FISH MOULD.</h3>
+
+<p class="h4">MRS. A. COOK.</p>
+
+<p>Boil a fresh haddock, remove the bones and pick
+it in pieces, soak some bread in milk; put the
+fish, bread, a small piece of butter, one or two eggs,
+pepper and salt together in a bowl and beat them
+well together. Put the mixture in a mould and
+steam, turn out, and garnish with parsley. Tomato
+sauce is nice poured round the mould when turned
+out. The fish should be about twice the quantity
+of the bread.</p>
+
+
+<h3 class="recipe">TOMATO SAUCE.</h3>
+
+<p>Six tomatoes, two ounces butter, one half ounce
+flour, one half pint stock, one teaspoon of salt, one
+fourth teaspoon of pepper. Place the tomatoes in
+a pan and pour over them the stock, add salt and
+pepper. Place the pan over the fire and cook all
+slowly for half an hour. Place a wire sieve over a<span class='pagenum'><a name="Page_17" id="Page_17">[Page 17]</a></span>
+basin and rub the tomatoes and stock through the
+sieve. Melt the butter in a saucepan, add the flour
+stir well together, pour over the tomatoes and stock
+and stir all over the fire till boiling, when the sauce
+is ready for use. Tinned tomatoes do not take so
+long to boil.</p>
+
+
+<h3 class="recipe">FISH SCALLOP.</h3>
+
+<p class="h4">MISS RUTH SCOTT.</p>
+
+<p>Remains of cold fish of any sort, one half pint
+of cream, one half tablespoonful anchovy sauce,
+one half teaspoonful made mustard, one half teaspoonful
+walnut ketchup, pepper and salt, bread
+crumbs. Put all the ingredients into a stew pan,
+carefully picking the fish from the bones; set it on
+the fire, let it remain till nearly hot, and stir occasionally.
+Then put in a deep dish, with bread
+and small bits of butter on top; put in the oven
+till nearly browned. Serve hot.</p>
+
+
+<h3 class="recipe">FISH PIE.</h3>
+
+<p class="h4">MRS. ANDREW THOMSON.</p>
+
+<p>Boil one haddock, take the best part of the fish,
+one pint of milk and a piece of butter as large as
+an egg, half a cup of flour, two yolks of eggs, stir
+together, and then mix well with the fish. Put in
+a pudding dish, and take a half cup of bread crumbs,
+half a cup of grated cheese, put in the oven for
+ten minutes, salt and pepper to taste.<span class='pagenum'><a name="Page_18" id="Page_18">[Page 18]</a></span></p>
+
+
+<h3 class="recipe">POTTED HERRINGS.</h3>
+
+<p class="h4">MRS. DAVID BELL.</p>
+
+<p>Scale and clean fresh herrings, then taking the
+fish by the tail you can easily remove the backbone
+drawing it towards the head. The smaller bones
+will melt in the vinegar; remove the heads and
+roll each fish up, tail end inside, and wind a thread
+round each roll, lay them in the vessel they are
+to remain in till used, a stone earthernware crock
+is best. Make scalding hot with spices as much
+vinegar as will cover them, pour it over the fish
+and keep them hot about the stove for about an
+hour, when they will be well cooked through; do
+not let them boil or they will break. Keep in a
+cool place. Spices: whole white pepper, whole
+allspice, and a blade of mace if it is liked.</p>
+
+
+<h3 class="recipe">LOBSTER CUTLETS.</h3>
+
+<p class="h4">MRS. FARQUHARSON SMITH.</p>
+
+<p>Mince the lobster fine, and season with pepper
+and salt, make good and thick with drawn butter.
+Mix with the lobster enough to make it stick
+together. Shape with the hands into cutlets, roll in
+bread crumbs and fry in hot lard.</p>
+
+<p><i>The Sauce:</i>&mdash;Make rather a thin custard, season
+with pepper, salt and a little nutmeg and chopped
+parsley, place over the cutlets.<span class='pagenum'><a name="Page_19" id="Page_19">[Page 19]</a></span></p>
+
+
+<h3 class="recipe">LOBSTER STEW.</h3>
+
+<p class="h4">MRS. ERNEST F. WURTELE.</p>
+
+<p>Take a boiled lobster and split it open, cut the
+meat into small pieces and put into a saucepan with
+one pint of milk; when boiling add two tablespoons
+of flour dissolved in a little water, and boil ten
+minutes. Season with salt, pepper and a small
+piece of butter. Just before serving pour in a wineglassful
+of sherry. Canned lobster may be used
+with very good results.</p>
+
+
+<h3 class="recipe">OYSTER PIE.&mdash;FAMOUS.</h3>
+
+<p>One cup melted butter is put in a lined saucepan,
+and three tablespoons of flour which are rubbed
+well into the butter, one half teaspoon of mace,
+a little pepper and salt. The juice of the oysters
+is put into this to make it thin, and little by little
+one quart of boiling milk to one quart of oysters.
+Last the oysters are put in very carefully and given
+a very short boil. The whole is pretty thick and
+is then put into a pie dish with pie crust over;
+one cup of cream is put in just before the oysters
+are emptied into the pie dish.</p>
+
+
+<h3 class="recipe">OYSTER PIE OR PATTIES.</h3>
+
+<p class="h4">MISS M. A. RITCHIE.</p>
+
+<p>Crust:&mdash;One pound of butter, one pound of flour,
+one half cup of water. Sauce:&mdash;One tablespoonful
+of butter, two tablespoonfuls of flour, one cup of
+cream or milk, one pint of oysters.<span class='pagenum'><a name="Page_20" id="Page_20">[Page 20]</a></span></p>
+
+
+<h3 class="recipe">ESCALOPED OYSTERS.</h3>
+
+<p class="h4">MADAME J. T.</p>
+
+<p>Butter the dish; cover the bottom of the dish
+with bread crumbs, add a layer of oysters, season
+with pepper and salt, then bread crumbs and
+oysters until you have three layers. Finish with
+crumbs, cover the top with small pieces of butter,
+bake half an hour.</p>
+
+
+<h3 class="recipe">CREAMED OYSTERS ON TOAST.</h3>
+
+<p class="h4">MRS. R. M. STOCKING.</p>
+
+<p>One quart of milk, two tablespoons flour three
+tablespoons butter, pepper and salt. Put milk in
+double boiler, mix butter and flour thoroughly,
+adding a little cold milk before stirring into the
+hot milk; cook: One pint of oysters, let simmer
+in their liquor for about five minutes, then skim
+out, drop into the cream sauce. Prepare thin
+slices of crisp toast, lay on heated platter; pour
+over creamed oysters, serve at once. Delicious.</p>
+
+
+<h3 class="recipe">OYSTER CROQUETTES.</h3>
+
+<p class="h4">MISS STEVENSON.</p>
+
+<p>Twenty-five oysters, one dessertspoonful chopped
+parsley, three ounces butter, one and one half ounces
+flour, one gill milk or cream, one teaspoon lemon
+juice, one egg, three tablespoons bread crumbs,
+salt and pepper. Boil the oysters in their own
+liquor five minutes, cut them in rough pieces, melt<span class='pagenum'><a name="Page_21" id="Page_21">[Page 21]</a></span>
+the butter in a saucepan, stir in the flour, add cream
+by degrees, also oyster liquor, boil two minutes,
+add then the parsley, pepper, and salt, put in the
+oysters and allow the mixture to cool. Form it
+then into croquettes on a slightly floured board.
+Roll in the beaten egg and bread crumbs and fry
+in hot fat two minutes.</p>
+
+
+<h3 class="recipe">MOULDED SALMON.</h3>
+
+<p class="h4">MISS MARION STOWELL POPE.</p>
+
+<p>One tin of salmon chopped, one cup fine bread
+crumbs, four eggs broken in four tablespoons melted
+butter, one teaspoon chopped parsley, pepper and
+salt to taste. Put into a plain buttered mould and
+sprinkle with flour, cover and steam one hour.</p>
+
+<p><i>Sauce for the above:</i>&mdash;One teaspoon cornstarch, a
+little butter, one and one half cups of milk, pepper,
+salt and nutmeg to taste. A little tomato ketchup
+or anchovy sauce added. When it comes to the
+boil, add one well beaten egg; pour round the
+mould and serve hot.</p>
+
+
+<h3 class="recipe">CREAMED SALMON.</h3>
+
+<p class="h4">MISS H. BARCLAY.</p>
+
+<p>One can salmon minced fine, draw off the liquor.
+For the dressing, boil one pint milk, two tablespoons
+butter, salt and pepper to taste. Have ready
+one pint of bread crumbs, place a layer in the bottom
+of the dish, then a layer of fish, then a layer
+of dressing, and so on, leaving crumbs for the last
+layer, and bake till brown.</p>
+
+<p><span class='pagenum'><a name="Page_22" id="Page_22">[Page 22]</a></span></p>
+
+
+
+<h2 class="title">MEATS.</h2>
+
+<hr />
+
+<h3 class="recipe">MEATS.</h3>
+
+<p class="h4">MRS. DAVID BELL.</p>
+
+<p>To make beefsteak tender, rub a pinch of baking
+soda on each side of the steak about an hour before
+cooking and roll it up on itself in the meantime.
+A very small pinch of brown sugar used in the
+same way is good, but the soda is thought preferable.</p>
+
+
+<h3 class="recipe">MEAT BALLS.</h3>
+
+<p class="h4">MRS. WADDLE.</p>
+
+<p>Mash finely some potatoes, pass through a sieve,
+stir in the yolks of two eggs, one ounce of butter,
+pepper and salt. Mince finely some beef or tongue.
+Mix all well together, add a little parsley, roll into
+balls, cover with egg and bread crumbs, fry in hot
+lard. Let them dry before the fire on paper. Very
+good.</p>
+
+
+<h3 class="recipe">SPICED BEEF.</h3>
+
+<p>Rub well into a round weighing forty pounds,
+three ounces saltpetre, let stand six or eight hours,<span class='pagenum'><a name="Page_23" id="Page_23">[Page 23]</a></span>
+pound three ounces allspice, one pound black pepper,
+two pounds salt, and seven ounces brown sugar;
+rub the beef well with the salt and spices. Let it
+remain fourteen days turning it every day and rub
+with the pickle, then wash off the spices and put in
+a deep pan, cut small six pounds of suet, put some
+in the bottom of the pan, the greater part on the
+top, cover with coarse paste and bake eight hours;
+when cold take off the paste pour off the gravy, it
+will keep six months.</p>
+
+
+<h3 class="recipe">SPICED BEEF.</h3>
+
+<p class="h4">MISS J. E. FRASER.</p>
+
+<p>Two pounds of raw steak from the round, free
+from bone, fat or sinew, chopped very fine, six
+soda biscuits rolled fine, one cup of milk, two eggs
+beaten in one tablespoon salt, one dessertspoon of
+pepper, and add a little spice if you like. Butter
+an earthenware jar as large round the top as the
+bottom and press the mixture in very lightly.
+Cover with butter one half inch thick. Cover the
+jar with a plate and bake in an oven for two hours.
+Serve whole or cut in slices. Nicer cold.</p>
+
+
+<h3 class="recipe">BEEF &Agrave; LA MODE.</h3>
+
+<p class="h4">MRS. I. T. SMYTHE.</p>
+
+<p>One half pound of meat, cut up into four inch
+squares and two or three inches thick, add onion
+chopped fine, one teaspoon salt, and one half teaspoon
+pepper, cover with boiling water and place
+in jar and cook in oven for two hours.<span class='pagenum'><a name="Page_24" id="Page_24">[Page 24]</a></span></p>
+
+
+<h3 class="recipe">BEEF OLIVES.</h3>
+
+<p class="h4">MRS. GEORGE M. CRAIG.</p>
+
+<p>Thin slices of steak cut into squares about the size
+of hand; make a dressing similar to chicken, bake,
+then put on the steak and roll, put in the saucepan
+with some onion and butter in a little water, let it
+simmer for an hour and a half to two hours.</p>
+
+
+<h3 class="recipe">COLD MEAT CUTLETS.</h3>
+
+<p class="h4">MRS. A. COOK.</p>
+
+<p>Half pound cold meat or chicken, one ounce
+butter, one ounce of flour, one gill white stock, one
+teaspoon chopped parsley, one half saltspoon grated
+nutmeg, small teaspoon of salt, saltspoon of pepper,
+grated rind of half a small lemon. Pass chicken
+twice through the mincer, then melt the butter,
+stir into it the flour, get it perfectly smooth and add
+stock, don't let it brown, stir until it boils and boil
+two minutes, add the chicken, (when properly
+cooked will leave the pan clearly) add pepper, salt,
+nutmeg, parsley and lemon, put it away to cool.
+In using cold beef, a teaspoon anchovy essence or
+paste is an improvement, and to mutton a teaspoon
+mushroom catsup. When the mixture is
+cold, place some flour on board to prevent sticking
+and form into rolls with square edges, beat the
+egg, place breadcrumbs mixed with pepper and salt
+on paper, put the rolls first in the egg, then in
+crumbs, have sufficient fat in pan and when the<span class='pagenum'><a name="Page_25" id="Page_25">[Page 25]</a></span>
+white smoke rises, put the rolls in and fry three
+minutes, drain on paper. Brown sauce may be
+served and mashed peas or potatoes placed in the
+centre.</p>
+
+
+<h3 class="recipe">CURED MUTTON HAMS.</h3>
+
+<p class="h4">MRS. W. COOK.</p>
+
+<p>Quarter of a pound bay salt, ditto of common
+salt, one ounce saltpetre, four ounces brown sugar,
+one ounce allspice, four ounces black pepper
+(whole), the allspice or one ounce of coriander seed
+must be bruised not ground, one quart of water:
+boil all together a few minutes and rub on hot. In
+three weeks the hams will be ready to hang if well
+rubbed with the pickle everyday. Sufficient pickle
+for two.</p>
+
+
+<h3 class="recipe">BRAISED MUTTON.</h3>
+
+<p class="h4">MRS. ARCHIE COOK.</p>
+
+<p>One boned shoulder of mutton, four ounces of
+bread crumbs, two ounces of suet, rind of half a
+lemon, bunch of mixed vegetables, one tablespoon
+chopped parsley, other herbs if liked, one egg, a
+little milk, one teaspoon of salt, half teaspoon of
+pepper. Chop suet finely (or fat from mutton will
+do) add breadcrumbs, parsley, grated lemon rind
+and salt, moisten with egg and milk. Place mixture
+in mutton, roll up and tie securely. Slice
+vegetables and put them with bones in saucepan
+also two cloves, a bay leaf and peppercorns, pour<span class='pagenum'><a name="Page_26" id="Page_26">[Page 26]</a></span>
+over them a pint of stock or water, place mutton
+on top and boil slowly about one and one half
+hours according to size of meat, then brush it over
+with glaze or sprinkle with flour, pepper and salt
+and bake it half an hour. Place on a dish, pour
+fat from pan and stir in half ounce of flour (browned)
+add stock in which meat was cooked, also one
+tablespoon mushroom catsup and one tablespoon
+Worcester sauce, pepper and salt, boil two minutes
+and strain around meat. Vegetables in stock can
+be cut to ornament the dish.</p>
+
+
+<h3 class="recipe">GENUINE IRISH STEW.</h3>
+
+<p class="h4">MRS. DUNCAN LAURIE.</p>
+
+<p>Take the feet and legs of a pig, cut off at the
+hams, two will be sufficient for a family of eight.
+Singe off the hair and thoroughly cleanse them,
+removing the toes by scorching. Cut the legs in
+pieces suitable for stewing, put down in cold
+water and cook slowly for three hours. Pare and
+cut up nine or ten good sized potatoes and add to
+your stew with salt and pepper, about one half an
+hour before dishing. After the potatoes have been
+put in, the greatest care must be taken to prevent
+them from sticking to the pot and burning, therefore
+you must stir frequently with a spoon. What
+remains from dinner pour into a mould and it will
+become a jelly, which is nice eaten cold for breakfast.<span class='pagenum'><a name="Page_27" id="Page_27">[Page 27]</a></span></p>
+
+
+<h3 class="recipe">TO STEW A FRESH TONGUE.</h3>
+
+<p class="h4">MRS. ARCHIE COOK.</p>
+
+<p>Wash it very well and rub it well with common
+salt and a little saltpetre; let it lie two or three
+days; then boil till the skin will peel off; put it
+into a saucepan with part of the liquor it has boiled
+in and a pint of good stock, season with black and
+Jamaica pepper, two or three pounded cloves.
+Add a glassful of white wine, a tablespoonful of
+mushroom catsup and one of lemon pickle, thicken
+with butter rolled in flour. Stew the tongue till
+quite soft in this sauce; the wine can be added
+when dished or left out if preferred.</p>
+
+
+<h3 class="recipe">LAMBS' TONGUES STEWED.</h3>
+
+<p class="h4">MRS. ARCHIE COOK.</p>
+
+<p>Six tongues, three heaping tablespoons of butter,
+one large onion, two slices of carrot, three slices of
+white turnip, three tablespoons flour, one of salt, a
+little pepper, one quart of stock or water and some
+sweet herbs. Boil the tongues one hour and a half
+in clear water, take them up, cover with cold water,
+and draw off the skins. Put the butter, onion,
+turnip and carrot in the stewpan and cook slowly
+for fifteen minutes, then add the flour and cook
+until brown, stirring all the time. Stir the stock
+into this and when it boils up, add the tongues,
+salt, pepper and herbs; simmer gently for two
+hours. Cut the carrots, turnips and potatoes into
+cubes. Boil the potatoes in salted water ten min<span class='pagenum'><a name="Page_28" id="Page_28">[Page 28]</a></span>utes
+and the carrots and turnips one hour. Place
+the tongues in the centre of a hot dish, arrange the
+vegetables around them, strain the gravy, over all.
+Garnish with parsley.</p>
+
+
+<h3 class="recipe">ROAST FILLET OF VEAL.</h3>
+
+<p class="h4">MRS. RATTRAY.</p>
+
+<p>Take a good sized, white, fat leg of veal, weighing
+some ten or twelve pounds. Remove the meat
+carefully from the bone and take out the bone.
+Then pin the meat securely into a nice round with
+skewers; fill the cavity from which the bone was
+taken with the following dressing. Roast in a
+slow oven, allowing one quarter of an hour for each
+pound, and be sure to keep it thoroughly basted
+with plenty of beef dripping.</p>
+
+
+<h3 class="recipe">DRESSING.</h3>
+
+<p>Make ready one coffee cup of bread crumbs, one
+teaspoonful of chopped parsley, one half teaspoonful
+summer savory, pepper and salt to taste. Take
+a good sized onion, peel, slice, and fry it well with a
+piece of butter the size of an egg; pour the liquor
+from this into your bread crumbs and blend all
+thoroughly together. Be careful not to put the
+onion in, only the fried butter and onion juice.
+When the meat is cooked, remove from pan and
+make a rich brown gravy to serve with it. Garnish
+your dish with fried bacon and slices of lemon.<span class='pagenum'><a name="Page_29" id="Page_29">[Page 29]</a></span></p>
+
+
+<h3 class="recipe">STUFFING FOR VEAL.</h3>
+
+<p class="h4">MRS. W. CLINT.</p>
+
+<p>Chop half a pound of beef suet very fine, put in
+a basin, with eight ounces of bread crumbs, four
+ounces of chopped parsley, a tablespoonful of equal
+quantities of powdered thyme and marjoram, the
+rind of a lemon grated, the juice of half a one;
+season with pepper and salt, and a quarter of a
+nutmeg; mix the whole with two eggs; this will
+do also for turkey or baked fish.</p>
+
+
+<h3 class="recipe">YORKSHIRE PUDDING.</h3>
+
+<p class="h4">MRS. GEORGE CRESSMAN.</p>
+
+<p>Two eggs, four tablespoonfuls of flour, a little
+salt and milk to make a batter the thickness of
+cream. When the beef is roasted pour off the
+boiling dripping into another pan, turn in the
+batter and bake to a good brown.</p>
+
+<p><span class='pagenum'><a name="Page_30" id="Page_30">[Page 30]</a></span></p>
+
+
+<h2 class="title">GAME.</h2>
+
+<hr />
+
+<p><span class="h3">ACCOMPANIMENTS.</span>&mdash;With wild ducks, cucumber
+sauce, currant jelly or cranberry sauce.</p>
+
+<h3 class="recipe">ROAST DUCK WITH APPLES.</h3>
+
+<p class="h4">MISS BEEMER.</p>
+
+<p>Pluck and singe a duck, draw it without breaking
+the intestines, wipe it with a wet towel and
+lay it in a baking pan; wipe a dozen small sour
+apples with a wet cloth, cut out the cores without
+breaking the apples, and arrange them around the
+duck; put the pan into a hot oven and quickly
+brown the duck, then moderate the heat of the oven
+and continue the cooking for about twenty minutes,
+or until the apples are tender but not broken, baste
+both duck and apples every five minutes until they
+are done, and then serve them on the same dish.
+It is a great improvement some think, to parboil
+the duck for fifteen minutes with an onion in the
+water, and the strong fishy flavor that is sometimes
+so disagreeable in wild ducks will have disappeared.
+A carrot will answer the same purpose.</p>
+
+
+<h3 class="recipe">ROAST QUAIL WITH BREAD SAUCE.</h3>
+
+<p>Peel and slice an onion and put it over the fire
+in a pint of milk; pluck and singe half a dozen
+quail, draw them without breaking the intestines,
+cut off the heads and feet, and wipe them with a<span class='pagenum'><a name="Page_31" id="Page_31">[Page 31]</a></span>
+wet towel; rub them all over with butter; season
+them with pepper and salt, and roast them before
+a very hot fire for fifteen minutes basting them
+three or four times with butter. Have some slices
+of toast laid under them to catch the drippings.
+While the birds are roasting make a bread sauce
+as follows; roll a pint bowlfull of dry bread, and sift
+the crumbs; use the finest ones for the sauce, and
+the largest for the frying later; remove the onion
+from the milk in which it has been boiling, stir
+into the milk the finest portion of the crumbs,
+season it with a saltspoonful of white pepper and a
+grate of nutmeg, stir in a tablespoonful of butter,
+and stir the sauce until it is smooth; then place
+the saucepan containing it in a pan of boiling
+water to keep it hot; put two tablespoonfuls of
+butter over the fire in a frying pan, and when it is
+smoking hot put into it the coarse half of the
+crumbs, dust them with cayenne pepper, and stir
+them until they are light brown; then at once put
+them on a hot dish; put the bread sauce into a
+gravy-boat ready to send it to the table. Arrange
+to have the fried breadcrumbs, sauce and quail done
+at the same time; serve the birds on the toast
+which has been laid under them; in serving the
+quail, lay each bird on a hot plate, pour over it a
+large spoonful of the bread sauce and on that place
+a spoonful of the fried bread crumbs.</p>
+
+
+<h3 class="recipe">VENISON STEAK.</h3>
+
+<p class="h4">MRS. ERNEST F. WURTELE.</p>
+
+<p>Take a piece of frozen venison, and put into water
+in which has been put two tablespoons of vine<span class='pagenum'><a name="Page_32" id="Page_32">[Page 32]</a></span>gar.
+Just leave until the ice comes to the surface
+of the meat, take the meat out and remove the ice
+with a knife; wipe dry and flour well, put a good
+piece of butter in the pan; let brown, put the steak
+in salt, and pepper, fry on both sides, then add a
+cup of rich milk, push the pan to the back of the
+stove and cover it and let it stew slowly for one
+and a half hours&mdash;If the steak is very dry lard it
+with salt pork before frying.</p>
+
+
+<h3 class="recipe">STEWED PIGEONS.</h3>
+
+<p class="h4">MRS. HARRY LAURIE.</p>
+
+<p>For two pair of pigeons stuff first with bread, summer
+savory, butter, pepper, salt. Put eight or nine
+slices of fat pork, in an iron pot to fry, until the
+pork is well browned, then take it out and put in
+the pigeons and let brown thoroughly, keep turning
+to prevent burning. Then add one pint of
+stock, season if required, put back slices of pork
+and let stew for an hour and a half (at least) quietly.
+If gravy is not thick enough, add a tablespoon of
+brown flour. About quarter of an hour before
+done, put in a can of green peas&mdash;Then serve.</p>
+
+
+<h3 class="recipe">STEWED HARE.</h3>
+
+<p>Can be prepared in the same manner as the above
+for stewed pigeons, with the addition of spices:
+cloves a few, and a little more of cinnamon.<span class='pagenum'><a name="Page_33" id="Page_33">[Page 33]</a></span></p>
+
+
+<h3 class="recipe">BREAD SAUCE.</h3>
+
+<p class="h4">MRS. BENSON BENNETT.</p>
+
+<p>One half pint boiled milk to one cup of fine
+bread crumbs, one small onion, two cloves, one
+piece of mace, salt to taste, let simmer five minutes,
+add small piece of butter.</p>
+
+
+<h3 class="recipe">CRANBERRY JELLY.</h3>
+
+<p>Pare, quarter, and core twelve good sized tart
+apples, place in a porcelain kettle with two quarts
+of cranberries, cover well with cold water and stew
+until soft, then strain through a jelly bag, add
+to this juice two pounds of confectioner's sugar,
+and boil as you would any other jelly, until it falls
+from the skimmer; when you dip it in skim off any
+froth that arises while boiling, put in moulds and
+let it get firm before using.</p>
+
+
+<h3 class="recipe">PLAIN DRESSING FOR FOWLS.</h3>
+
+<p class="h4">MRS. W. CLINT.</p>
+
+<p>One cup and a half of bread crumbs (not too
+stale), one heaped teaspoon each of parsley, thyme
+and savory, one dessert spoonful butter, half teaspoon
+salt, quarter of a teaspoon pepper, mix all
+together with a little milk.</p>
+
+
+<h3 class="recipe">PLAIN DRESSING FOR GEESE AND DUCKS.</h3>
+
+<p>One cup breadcrumbs or potatoes, one cup or more
+of stewed onions, one tablespoon sage, pepper, salt
+and a little butter, mix with a little milk.</p>
+
+<p><span class='pagenum'><a name="Page_34" id="Page_34">[Page 34]</a></span></p>
+
+
+<h2 class="title">VEGETABLES.</h2>
+
+<hr />
+
+<p class="cooks">"Cheerful cooks make every dish a feast."&mdash;<span class="smcap">Massinger.</span></p>
+
+<hr />
+
+<p>Always have the water boiling when you put
+your vegetables in, and keep it constantly boiling
+until they are done. Cook each kind by itself
+when convenient. All vegetables should be well
+seasoned.</p>
+
+
+<h3 class="recipe">APPLES.</h3>
+
+<p class="h4">MRS. DAVID BELL.</p>
+
+<p>When the barrel of apples you have bought,
+begins to make your mind uneasy, because they can
+spoil faster than you can use them, a good plan is
+to peel, core and stir them with a very little sugar
+and screw them down in your jam jars. They will
+keep for a couple of months and will be handy to
+fill a tart or as apple sauce, etc.; they do not need
+to be cooked too much and some of the firmer sorts
+may remain in quarters solid enough for a pie.
+Another plan is to peel but not core the suspicious
+ones, then let them freeze solid, when frozen pack
+them in a box and cover. Keep them where they<span class='pagenum'><a name="Page_35" id="Page_35">[Page 35]</a></span>
+will not thaw. When you wish for a dish of baked
+apples, put them in your baking pan, scatter a little
+sugar over them and put them in a quick oven
+without letting them thaw, when done, they should
+each be whole and a pretty brown color.</p>
+
+
+<h3 class="recipe">BEANS.</h3>
+
+<p>Beans are a nice winter vegetable, but cooked
+with pork as "baked beans," are too strong for
+daily use, but are a desirable article of food cooked
+more plainly. Choose the small white beans, put
+them in a saucepan with as much cold water, as
+will cover them well and a small pinch of baking
+soda; when they have simmered a few minutes
+drain off the water and replace it with hot water
+and a little salt; if possible let them cook without
+boiling hard; when tender drain, and dish with a
+liberal piece of butter and a dust of pepper. They
+are also good thrown when drained into the frying
+pan with some dripping, pepper and salt, and heated
+a few minutes over the fire. The only attention
+they require in cooking is lest they melt into soup
+when nearly cooked.</p>
+
+
+<h3 class="recipe">FRIED BEETS.</h3>
+
+<p class="h4">MRS. DUNCAN LAURIE.</p>
+
+<p>Boil until tender, slice and put in stewpan with a
+teaspoon of vinegar, half the juice of a lemon, one
+half teaspoonful each sugar and salt, a grate of
+nutmeg and a dash of pepper. Add two tablespoonfuls
+of stock, a teaspoon butter, and let simmer
+one half hour.<span class='pagenum'><a name="Page_36" id="Page_36">[Page 36]</a></span></p>
+
+
+<h3 class="recipe">CREAMED CABBAGE.</h3>
+
+<p class="h4">MISS J. E. FRASER.</p>
+
+<p>Cut a medium sized cabbage in quarters. Take
+out the stem, put into a kettle of boiling water,
+cook for ten minutes, drain and cover with cold
+water. This will destroy the odor so unpleasant.
+When cold, chop fine, season with salt and pepper.
+Make a sauce of two tablespoons of butter, one
+tablespoon flour, mix smooth, add one pint of milk;
+cook in this sauce slowly for three quarters of an
+hour.</p>
+
+
+<h3 class="recipe">STEWED CUCUMBERS.</h3>
+
+<p class="h4">MRS. DAVID BELL.</p>
+
+<p>Peel a nice straight cucumber, cut in four lengthwise,
+scoop out all seeds, and cut it in pieces about
+three inches long; throw these into a saucepan of
+boiling water with a little salt. When they bend
+under the touch, they are done, drain in a sieve,
+then put in a stewpan with a good sized piece of
+butter, finely chopped parsley salt and pepper. Toss
+over the fire till thoroughly heated through and
+serve in a hot dish.</p>
+
+
+<h3 class="recipe">OYSTER CABBAGE.</h3>
+
+<p class="h4">MRS. D. M. COOK.</p>
+
+<p>Mince fine one half a cabbage, boil for ten minutes
+and strain off water. Then cover cabbage with<span class='pagenum'><a name="Page_37" id="Page_37">[Page 37]</a></span>
+milk and let come to a boil, add rolled cracker
+crumbs, butter size of a walnut, salt and pepper to
+taste.</p>
+
+
+<h3 class="recipe">CORN OMELET.</h3>
+
+<p>Boil one half dozen ears of corn, cut corn from
+the cob; beat four eggs separately, add to the corn
+the beaten yolks, salt and pepper, put in the whites
+last, fry in a pan with plenty of butter.</p>
+
+
+<h3 class="recipe">MACARONI AND CHEESE.</h3>
+
+<p class="h4">MISS H. BARCLAY.</p>
+
+<p>Boil quarter of a pound of macaroni in water, for
+half an hour, cool and chop. Make a sauce of one
+tablespoonful butter, one dessertspoon of flour, half
+pint milk, one teaspoonful of mustard. Boil one
+minute; mix all together with three ounces of
+grated cheese. Put in a shallow dish sprinkling
+top with cheese. Bake a golden brown and garnish
+with toast.</p>
+
+
+<h3 class="recipe">MACARONI.</h3>
+
+<p class="h4">MRS. THOM.</p>
+
+<p>One half pound macaroni, one half pound cheese,
+one quarter pound of butter, pint of milk, mustard
+and cayenne. Boil macaroni in salt and water until
+tender, drain and lay in dish. Put pint of milk
+on fire, just before boiling, add one tablespoon flour,
+rubbed smooth in a little cold milk, butter, nearly
+all the cheese grated, mustard and cayenne. Boil<span class='pagenum'><a name="Page_38" id="Page_38">[Page 38]</a></span>
+until thick as custard, then pour over macaroni,
+sprinkle remainder of cheese on top with some small
+pieces of butter; if used immediately bake twenty
+minutes, if allowed to get cold one half hour.</p>
+
+
+<h3 class="recipe">CREAM-BAKED ONIONS.</h3>
+
+<p class="h4">MRS. J. S. THOM.</p>
+
+<p>Pare as many good-sized onions as required and
+cover with boiling water, boil for ten minutes, then
+drain. Cover again with boiling water to which
+add one half teaspoon of salt, and cook till tender.
+Drain carefully and put the onions in a baking dish,
+place on each a teaspoon of butter, add pepper and
+salt to taste, then fill the dish half full of milk and
+cover with a layer of fine bread-crumbs. Bake till
+a delicate brown.</p>
+
+
+<h3 class="recipe">CORN OYSTERS.</h3>
+
+<p class="h4">MRS. FRANK GLASS.</p>
+
+<p>One pint green grated corn, two tablespoons of
+milk, two eggs, two tablespoons of butter, flour to
+make a batter. Fry with butter.</p>
+
+
+<h3 class="recipe">OYSTER PANCAKES.</h3>
+
+<p class="h4">MRS. WADDLE.</p>
+
+<p>One quart of new milk, three eggs, one half dozen
+green corn grated, one half teacup melted butter,
+one teaspoon salt and pepper. Flour enough to
+make a thin batter, fry with butter.<span class='pagenum'><a name="Page_39" id="Page_39">[Page 39]</a></span></p>
+
+
+<h3 class="recipe">STIRRED POTATOES WITH EGGS.</h3>
+
+<p class="h4">MISS GRACE MACMILLAN.</p>
+
+<p>Eight cold boiled potatoes chopped fine. Put into
+the saucepan a piece of butter the size of an egg.
+When it melts stir in the potatoes, stirring them
+till brown, then pour in four well beaten eggs, and
+stir them well through the potatoes. Serve very
+hot.</p>
+
+
+<h3 class="recipe">SWEET POTATOES STUFFED.</h3>
+
+<p class="h4">MRS. ARCHIBALD LAURIE.</p>
+
+<p>Four large sized sweet potatoes baked until
+tender, then cut carefully in two. Cut a piece off
+each end, so they will stand, then scoop out, leaving
+the skins perfect. Mash the potato fine with an
+egg dressing as follows: boil four eggs hard, mash
+the yolks to a paste with cream to thin, salt and
+pepper to taste and a little mustard if liked; with
+this mixture fill the skins, place a piece of butter
+on top of each, and bake until well browned. Serve
+in individual saucers with a small doyley under.</p>
+
+
+<h3 class="recipe">POTATO FRILL.</h3>
+
+<p class="h4">MRS. FRANK GLASS.</p>
+
+<p>Boil and mash some potatoes, working in a little
+milk and butter but not enough to make the paste
+soft; while hot add one beaten egg. Shape this
+paste into a fence on the inside round of a shallow<span class='pagenum'><a name="Page_40" id="Page_40">[Page 40]</a></span>
+dish, fluting it with the round handle of a knife.
+Set one minute in a hot oven but not long enough
+to cause the fence to crack. Glaze quickly with
+butter and pour the meat carefully within the wall.
+The mince should not be so thin as to wash away
+the frill.</p>
+
+
+<h3 class="recipe">POTATO PUFF.</h3>
+
+<p class="h4">MISS CORDELIA JACKSON.</p>
+
+<p>Take two cupfuls of cold mashed potato, and stir
+into it six teaspoonfuls of melted butter, beating to
+a white cream before adding anything else. Then
+put with this two eggs, whipped very light and a
+teacupful of cream or milk, salting to taste. Beat
+all well, pour into a deep dish, and bake in a quick
+oven until it is nicely browned. If properly mixed
+it will come out of the oven light, puffy and delectable.</p>
+
+
+<h3 class="recipe">POTATO PEARS.</h3>
+
+<p class="h4">MRS. J. S. THOM</p>
+
+<p>Boil six or eight large potatoes, when well done
+mash thoroughly, adding a little butter, cream,
+pepper and salt. Mould into shape of pears, putting
+a clove into stem and brush over with beaten
+egg, and put into the oven to brown slightly.</p>
+
+
+<h3 class="recipe">POTATO FRICASS&Eacute;.</h3>
+
+<p class="h4">MRS. J. T. SMYTHE.</p>
+
+<p>Cut into thin slices one half pound of fat salt pork.
+Place in stewpan, when brown, add an onion sliced<span class='pagenum'><a name="Page_41" id="Page_41">[Page 41]</a></span>
+and a little cold water, cook a few minutes. Cut up
+a number of good sized potatoes, add this to onion
+and pork and one half teaspoon of pepper. Cover
+well with cold water. Let this boil hard for hours.
+If about half an hour before serving, it is found
+not to be thick enough, take off cover and boil
+until it does thicken.</p>
+
+
+<h3 class="recipe">PEAS WITH CREAM SAUCE.</h3>
+
+<p class="h4">MRS. STOCKING.</p>
+
+<p>Put one quart of peas in a kettle of salted boiling
+water and cook fifteen minutes; drain, put a tablespoon
+of butter in a saucepan, add a tablespoon of
+flour, mix; add a cup of milk; stir constantly
+until boiling; add salt, pepper and then the peas;
+stand over boiling water about five minutes and serve
+as garnish to baked, broiled or fried sweetbreads.</p>
+
+
+<h3 class="recipe">CREAMED RICE.</h3>
+
+<p class="h4">MRS. LAWRENCE.</p>
+
+<p>Two thirds cup raw rice, one quart of milk, one
+half cup sugar, flavor with grated rind of lemon or
+nutmeg. Cook in a pie dish in moderate oven for
+one and half hour.</p>
+
+
+<h3 class="recipe">TO BOIL RICE.</h3>
+
+<p class="h4">MISS M. SAMPSON.</p>
+
+<p>Have enough boiling water with a pinch of salt
+to more than cover the rice, boil for twenty minutes,
+do not stir, strain through a collander when cooked,
+and serve.<span class='pagenum'><a name="Page_42" id="Page_42">[Page 42]</a></span></p>
+
+
+<h3 class="recipe">SPINACH ON TOAST.</h3>
+
+<p class="h4">MRS. FRANK GLASS.</p>
+
+<p>Cook twenty minutes in boiling salted water.
+Drain and chop fine. Put a tablespoon of butter
+into a saucepan with a teaspoon of sugar, a pinch of
+nutmeg, pepper and salt. Stir in the spinach and
+beat smooth while it heats; at the last, add one
+tablespoonful of cream or two of milk. Pour upon
+crustless slices of buttered toast laid upon a flat
+dish.</p>
+
+
+<h3 class="recipe">VEGETABLE MARROW.</h3>
+
+<p class="h4">MRS. DAVID BELL.</p>
+
+<p>Cut in slices half an inch thick, peel and remove
+the spongy portion; fry in hot dripping or butter,
+pepper and salt; also nice to make a light batter
+and dip the slices in, afterwards frying a golden
+brown.</p>
+
+<p><span class='pagenum'><a name="Page_43" id="Page_43">[Page 43]</a></span></p>
+
+
+<h2 class="title">ENTR&Eacute;ES AND MEATS
+R&Eacute;CHAUFF&Eacute;.</h2>
+
+<hr />
+
+<h3 class="recipe">BEEF CROQUETTES.</h3>
+
+<p class="h4">MISS FRANCIS FRY.</p>
+
+<p>Two cups beef (minced fine), one cup stock, two
+pounds flour, one pound butter, one teaspoon lemon
+juice or vinegar, ditto of onion and salt, one half
+teaspoon pepper, two eggs, bread or biscuit crumbs.
+Make a thick sauce by cooking flour and butter;
+add gradually stock and lemon juice, season; add
+chopped meat with the onion and one egg. Cook
+five minutes and turn out to cool. Form into
+shape roll in beaten egg and crumbs, and fry in
+boiling lard.</p>
+
+
+<h3 class="recipe">CREAM OF CHICKEN.</h3>
+
+<p class="h4">MRS. ARCHIE COOK.</p>
+
+<p>Pound three quarters of a pound of chicken, veal
+or rabbit until quite smooth, then pound one half
+pound of panada (bread soaked in hot milk), and
+mix the two together, add two tablespoonfuls of<span class='pagenum'><a name="Page_44" id="Page_44">[Page 44]</a></span>
+thick soubise sauce, an ounce and a quarter butter,
+two tablespoons sherry, a little pepper and salt and
+three whole eggs. Pass the mixture through a
+fine wire sieve and then add two tablespoons of
+thick cream. Butter some small timbale moulds
+and fill them with the mixture, remembering to hit
+the moulds on the table after having put the mixture
+into them and steam them about fifteen minutes.
+Turn them out carefully and serve hot. Tomato sauce
+poured around them is an improvement. If preferred
+they can be cold and decorated with aspic
+jelly and a ragout made of truffles, cooked tongue,
+or ham and button mushrooms, or a little tomato
+salad could be used.</p>
+
+
+<h3 class="recipe">SOUBISE SAUCE.</h3>
+
+<p>Put some onions to soak for ten minutes in boiling
+water. Peel them, cut in halves or quarters.
+Put them in a small saucepan with a lump of fresh
+butter; simmer very slowly until the onions are
+quite cooked, add salt to taste; thicken with flour,
+or flour and fine bread crumbs, and add cream or
+milk. Pass through a sieve, must be thick and
+smooth. Some people like a pinch of sugar.</p>
+
+
+<h3 class="recipe">JELLIED CHICKEN.</h3>
+
+<p class="h4">MRS. ARCHIBALD LAURIE.</p>
+
+<p>Take an old fowl, boil until so tender the bones
+will leave the meat; set aside to cool: next day
+skim off the fat and boil down to one quart, to this<span class='pagenum'><a name="Page_45" id="Page_45">[Page 45]</a></span>
+add one ounce of sheet gelatine previously steeped
+in a little cold water. Pepper and salt to taste,
+with a little ground savory. Put the meat in a pie
+dish and by degrees add the liquid to avoid having
+the meat all in one place. This should turn out
+well when cold.</p>
+
+
+<h3 class="recipe">MAKE A DOZEN CHICKEN CROQUETTES.</h3>
+
+<p class="h4">MRS. ANDREW THOMSON.</p>
+
+<p>White of two chickens well minced, one wineglass
+of sherry, one half pint of cream, pepper and
+salt and a little cayenne to taste, mix well and put
+into a buttered mould; steam for one hour.</p>
+
+
+<h3 class="recipe">CHICKEN MOULD. (Served Cold.)</h3>
+
+<p class="h4">MADAME J. T.</p>
+
+<p>Put over one large chicken in a pint and a half
+of cold water, with a medium sized onion, three
+stalks of celery, and a small bunch parsley. Let
+simmer gently (not boil), for two hours. Then
+remove chicken, pick the meat from the bones, and
+cut into pieces about an inch long. Put the bones
+back into the broth and let this boil down to three
+quarters of a pint. Add gradually two cups cream
+in which a tablespoonful of flour has been dissolved.
+When the flour has thickened remove from fire and
+add two well beaten eggs and a very little nutmeg.
+Garnish a mould with slices of hard boiled egg
+and sprigs of parsley. Pour in chicken mixture.
+Allow to set and serve on lettuce leaves. This will
+serve eight people.<span class='pagenum'><a name="Page_46" id="Page_46">[Page 46]</a></span></p>
+
+
+<h3 class="recipe">CURRY. (Excellent.)</h3>
+
+<p class="h4">MRS. W. COOK.</p>
+
+<p>Take several small onions, chop them up very
+fine, put them into a pan with a piece of butter,
+stew them over the fire until the onions are quite
+dissolved and turned to a light brown. Cut meat
+into small pieces and rub the curry powder well
+into the raw meat. Put it into a stew pan with
+onion and an apple minced fine and a teaspoonful
+of cream, and let it all simmer for two or three
+hours. It must not boil.</p>
+
+
+<h3 class="recipe">FISH R&Eacute;CHAUFF&Eacute;</h3>
+
+<p>One pound cooked fish, one tablespoon each
+of mushroom ketchup, essence of anchovy, Harvey's
+sauce and mustard, one ounce of butter, rolled
+flour and one half a pint of cream, a wall of potatoes.
+Divide the fish into flakes, place it with
+cream and butter into a stew pan, until very hot.
+Mash the potatoes, and add to them one tablespoon
+cream, one yolk of egg, pepper and salt; well butter
+a wall mould and sprinkle with browned bread
+crumbs, and place it in the oven till hot, turn it
+out on a silver dish and pour the rago&ucirc;t in the
+centre. Garnish with lemon and parsley.</p>
+
+
+<h3 class="recipe">FISH CROQUETTES.</h3>
+
+<p class="h4">MISS FRY.</p>
+
+<p>Mash freshly boiled potatoes, add one egg and
+flour to make a stiff dough. Roll out thin and cut<span class='pagenum'><a name="Page_47" id="Page_47">[Page 47]</a></span>
+with a round cutter. Spread on one half the cake
+chopped fish, mixed with parsley, fold over and
+press down the edges. Fry in lard.</p>
+
+
+<h3 class="recipe">HOMINY CROQUETTES.</h3>
+
+<p class="h4">MRS. BENSON BENNETT.</p>
+
+<p>To a cupful of cold boiled hominy, add a tablespoonful
+of melted butter, and stir, moistening by
+degrees with a cupful of milk beating to a soft
+light paste, one teacupful of white sugar, and lastly
+a well beaten egg. Roll in oval balls with floured
+hands in egg and bread crumbs and fry in hot lard.</p>
+
+
+<h3 class="recipe">POTTED HEAD.</h3>
+
+<p class="h4">MISS EDITH M. HENRY.</p>
+
+<p>Take the shank (lower), of meat, cover with
+water, boil until tender enough to cut up in dice,
+take off and cut the meat into dice, then throw back
+into pot, flavor with pepper, salt, mace, celery seed,
+cayenne pepper, allspice and cloves. Then have
+ready a little gelatine, mix all through well and
+let boil a short time, then pour into a cold shape.</p>
+
+
+<h3 class="recipe">KEGEREE.</h3>
+
+<p class="h4">MRS. BENSON BENNETT.</p>
+
+<p>One teacup of freshly boiled rice, one half quarter
+of boiled salmon, two soft boiled eggs, lump
+of butter, salt and pepper. Mix all together and
+put it in a mould to steam.<span class='pagenum'><a name="Page_48" id="Page_48">[Page 48]</a></span></p>
+
+
+<h3 class="recipe">DEVILLED LIVER.</h3>
+
+<p class="h4">MRS. HENRY THOMSON.</p>
+
+<p>To three pounds of uncooked liver, one quarter
+of a pound of uncooked salt pork, one half pint of
+bread crumbs, three tablespoons of salt, one teaspoon
+of pepper, one half a teaspoon each of
+cayenne pepper, mace and cloves. Mode.&mdash;Chop
+the liver and pork very fine, add the other ingredients
+mixing well, put it into a covered mould,
+and set in a saucepan of cold water, cover and
+place on the fire to cook two hours. Take out the
+mould, uncover and let it stand in an open oven to
+let the steam off. This is a cold dish.</p>
+
+
+<h3 class="recipe">MEAT CROQUETTES.</h3>
+
+<p class="h4">MADAME J. T.</p>
+
+<p>One tablespoon butter, one tablespoon flour, two
+tablespoon of stock, one tablespoon milk. Let
+boil until it thickens, then add small teaspoonful
+onion juice (grated), one teaspoon lemon juice, one
+small teaspoon lemon rind, pepper and salt, one
+grate of nutmeg. When well blended, add one
+beaten up egg, cupful of chopped meat (any kind.)
+Let this mixture cool in a soup plate and roll into
+cork shaped croquettes with finely grated bread
+crumbs and fry in lard hot. Serve on a napkin
+with parsley and lemon rind.<span class='pagenum'><a name="Page_49" id="Page_49">[Page 49]</a></span></p>
+
+
+<h3 class="recipe">MOCK PAT&Eacute; DE FOIE GRAS.</h3>
+
+<p class="h4">MRS. BLAIR.</p>
+
+<p>Rub the bottom of a stew-pan five times across
+with a piece of fresh cut garlic, put in three pounds
+of larded calf's liver, with two chopped shallots, a
+laurel leaf, a bay leaf, a blade of mace, four pepper
+corns, two cloves, a saltspoonful of salt, a saltspoonful
+of loaf sugar, and half a pint of stock: simmer
+gently for four hours. Then cut the liver into
+thin slices, place in a basin, and cover with the
+liquid: let it remain until next day. Then pound
+the liver to a paste, add a tablespoonful of salt, a
+saltspoonful of white pepper; add three quarters
+of a pound of clarified butter; pound well together
+and pass through a wire sieve; put into pots;
+smooth over the top with a knife, then pour over
+hot clarified butter or lard and keep in a cool place.</p>
+
+
+<h3 class="recipe">POTATO CROQUETTES.</h3>
+
+<p class="h4">MRS. J. G. SCOTT.</p>
+
+<p>Take two cupfuls of cold mashed potatoes, beat
+up with two tablespoonfuls of melted butter and
+three eggs, make into rolls, cover with cracker
+dust, or bread crumbs and fry.</p>
+
+
+<h3 class="recipe">KIDNEY STEW.</h3>
+
+<p class="h4">MRS. SEPTIMUS BARROW.</p>
+
+<p>One tablespoon flour, one half tablespoon of salt,
+one saltspoon pepper, three gills stock or water, one<span class='pagenum'><a name="Page_50" id="Page_50">[Page 50]</a></span>
+tablespoon mushroom ketchup, two ounces butter
+or bacon fat. First: Wash the kidney and remove
+the core&mdash;cut into thin slices; mix together
+pepper, salt and flour, roll kidney in it. Brown it
+quickly in the butter, then add stock or water;
+skim well and cook very slowly for two hours.</p>
+
+
+<h3 class="recipe">STEWED SWEETBREADS.</h3>
+
+<p class="h4">MRS. ERNEST WURTELE.</p>
+
+<p>Soak the sweetbreads in salt and water for
+twenty minutes, then take them out, wipe them
+well, and take off the skin. Parboil them for
+twenty minutes or half an hour, after which you
+stew them in a little milk, till they are tender, add
+a little salt and pepper, make a little sauce of the
+milk and serve. Use a double kettle when stewing.</p>
+
+
+<h3 class="recipe">COLD ENTR&Eacute;E.</h3>
+
+<p class="h4">MRS. FRANK DUGGAN.</p>
+
+<p>An entr&eacute;e that supplies the want of fish for
+luncheon. Take the contents of one can of sardines,
+mince fine with a silver fork removing bits
+of bone, the tails, etc., etc., add celery salt, pepper
+and salt to taste, a tablespoonful of lemon juice, a
+quarter teaspoonful Worcester sauce, a few drops
+of Harvey's sauce, the same of anchovy sauce.
+Add a tablespoonful of capers. Mix the whole
+thoroughly with a little thick cream, (sweet), or
+mayonnaise. Mould into minature pyramids and<span class='pagenum'><a name="Page_51" id="Page_51">[Page 51]</a></span>
+serve on lettuce leaves: further garnish the dish
+with parsley. One can of sardines will be sufficient
+to make four pyramids. Finely chopped celery
+may be added before the mayonnaise.</p>
+
+
+<h3 class="recipe">STUFFED TOMATOES (HOT ENTR&Eacute;E.)</h3>
+
+<p class="h4">MRS. JAMES LAURIE.</p>
+
+<p>Six tomatoes, three ounces cooked white meat
+of any kind, one small shallot, one teaspoon chopped
+parsley, pepper and salt, two tablespoons bread
+crumbs, one egg. Take out the centre from the
+tomatoes; cut the meat into very small pieces, mix
+with the bread crumbs, parsley, shallot, pepper,
+salt, and egg. With this fill the tomatoes, put a
+small piece of butter on each and bake fifteen minutes
+in a good oven.</p>
+
+
+<h3 class="recipe">MOCK TURKEY.</h3>
+
+<p class="h4">MRS. HENRY THOMSON.</p>
+
+<p>Three pounds veal, one fourth pound salt pork,
+finely minced cup bread crumbs (large coffee cup),
+two eggs, one teaspoonful salt, same of pepper, a
+little sweet herbs, steam four hours.</p>
+
+
+<h3 class="recipe">TURBOT &Agrave; LA CR&Egrave;ME AU GRATIN.</h3>
+
+<p class="h4">MADAME J. T.</p>
+
+<p>Boil one quart of milk twenty minutes, with one
+onion, one bunch parsley, one bunch thyme; mix
+in a little cold milk, one quartercup flour, and add<span class='pagenum'><a name="Page_52" id="Page_52">[Page 52]</a></span>
+gradually to boiled milk also salt, pepper and a
+grate of nutmeg. When thick, remove from fire,
+add one quarter pound fresh butter, the yolks two
+eggs, and two tablespoonfuls of grated gruyere
+cheese. Pass through a coarse sieve and pour over
+two and one half pounds of boiled fish removed
+from bones and flaked, putting in the dish first a
+layer of sauce, then a layer of fish, another layer
+of sauce and another of fish. On top layer put
+sauce, thickly sprinkled with bread crumbs and
+grated gruyere cheese. Brown one half an hour
+in the oven and serve. This quantity will serve
+ten or twelve people.</p>
+
+
+<h3 class="recipe">JELLIED TONGUE.</h3>
+
+<p class="h4">MISS MITCHELL.</p>
+
+<p>Take a corned tongue, soak it for twelve hours
+then boil slowly, pare and skin, and put it in your
+mould. Have ready half a package of gelatine
+and a half a thinly cut lemon, place on the tongue
+and pour your jelly over it. Turn out when cold.</p>
+
+<p><span class='pagenum'><a name="Page_53" id="Page_53">[Page 53]</a></span></p>
+
+
+<h2 class="title">SALADS AND SALAD
+DRESSING.</h2>
+
+<hr />
+
+<p class="spanish">"To make a perfect salad, there should be a spendthrift for oil,
+a miser for vinegar, a wise man for salt, and a madcap to stir the
+ingredients up, and mix them well together."&mdash;<span class="smcap">Spanish Proverb.</span></p>
+
+<hr />
+
+<h3 class="recipe">APPLE AND CELERY SALAD.</h3>
+
+<p class="h4">MRS. R. M. STOCKING.</p>
+
+<p class="apple">One day at the house of a charming friend,<br />
+<span class="apple">From dishes of dainty blue,<br /></span>
+I ate something good which puzzled me much,<br />
+<span class="apple">The secret I'll tell to you.</span></p>
+
+<p class="apple">2. "This looks like salad, my dear," said I,<br />
+<span class="apple">"T'is celery surely I see,<br /></span>
+And mayonnaise yellow and thick and rich,<br />
+<span class="apple">What may this rare flavor be."</span></p>
+
+<p class="apple">3. "A firm spicy apple," she said with a smile,<br />
+<span class="apple">"Cut into pieces like dice&mdash;<br /></span>
+I used equal parts, with celery white,<br />
+<span class="apple">And my salad was made in a trice."</span></p>
+
+<p><span class='pagenum'><a name="Page_54" id="Page_54">[Page 54]</a></span></p>
+
+<h3 class="recipe">CABBAGE SALAD.</h3>
+
+<p class="h4">MRS. SMYTHE.</p>
+
+<p>Cut a cabbage into fine pieces. Place in water
+for a couple of hours with one onion sliced thin.
+Throw water off, pass through colander. Cover it
+with the dressing and let it stand for five or six
+hours. A couple of beets can be chopped up finely
+and placed with it; this salad will keep for a
+couple of days.</p>
+
+
+<h3 class="recipe">SALAD DRESSING.</h3>
+
+<p>One cup cream, one table spoon sugar, one dessert
+spoon mustard, one half dessert spoon of pepper
+and salt, one small onion sliced fine, a couple of
+radishes sliced, two hard boiled eggs. Crush the
+yolks into the cream, one pinch mint, two tablespoons
+vinegar. If cream is not thick enough,
+crush up potatoes and mix with it. Sour cream
+can be used as well as sweet cream.</p>
+
+
+<h3 class="recipe">CHICKEN SALAD.</h3>
+
+<p class="h4">MISS STEVENSON.</p>
+
+<p>One cold chicken, one teaspoonful white pepper,
+one half head celery, one grain cayenne, yolks two
+eggs, one tablespoonful vinegar, one tablespoonful
+capers, one head of lettuce, one gill salad oil, one
+tablespoonful of cream, white of egg beaten to a
+stiff froth. Cut the chicken into small square
+pieces and remove the skin. The celery should
+be well washed and also cut into pieces of a similar<span class='pagenum'><a name="Page_55" id="Page_55">[Page 55]</a></span>
+size. Put into a bowl the yolks of eggs, drop into
+this drop by drop, the oil, and beat them together,
+the mixture should resemble thick cream, add the
+vinegar. Put the chicken and celery together in a
+salad bowl and pour over the compound, sprinkle
+on also pepper and salt and cayenne; mix all
+thoroughly together with a fork. Arrange the
+lettuce around the edge of the salad bowl, sprinkle
+the capers over the top and garnish the centre with
+tips of celery.</p>
+
+
+<h3 class="recipe">LOBSTER, CHICKEN OR VEAL SALAD.</h3>
+
+<p class="h4">MRS. A. J. ELLIOT.</p>
+
+<p>Cut up a chicken, (roast or boiled) fine, salt and
+pepper well, add a large or two small heads of
+celery and if lobster some beet-root and the white
+of a hard boiled egg. Crush the yolk with a pinch
+of salt, half a teaspoon of pepper, a large teaspoon
+of mustard, two teaspoons of brown sugar, one
+teaspoon of olive oil or butter melted, one wineglass
+of vinegar; mix well with a raw egg well beaten, half
+a pint of sour or sweet cream, and mix with other
+ingredients: garnish with either salad or parsley.
+This is excellent.</p>
+
+
+<h3 class="recipe">LETTUCE CHICKEN SALAD.</h3>
+
+<p class="h4">MRS. DUNCAN LAURIE.</p>
+
+<p>Having skinned a pair of cold chickens, either
+mince or divide into small threads. Mix with it a
+little smoked tongue or cold ham, grated rather
+than chopped. Have ready one or two fine fresh<span class='pagenum'><a name="Page_56" id="Page_56">[Page 56]</a></span>
+lettuces, washed, drained and cut small. Put the
+cut lettuce in a bowl, place upon it the minced
+chicken in a close heap in the centre. For the
+dressing: the yolks of four eggs well beaten, a
+teaspoon of white sugar, a little cayenne, no salt:
+if you have ham or tongue with the chicken two
+teaspoonfuls of made mustard, two tables of vinegar,
+and four tables of salad oil. Stir this mixture
+well, put it into a small saucepan and let boil three
+minutes (not more), stirring it all the time, then
+set to cool, when quite cold cover with it thickly
+the heap of chicken in centre of salad. To ornament
+it have ready one half dozen hard boiled eggs,
+which after the shell is peeled off must be thrown
+directly into a pan of cold water to prevent discoloring.
+Cut each egg (white and yolk together)
+lengthways, into four large pieces of equal size and
+shape, lay the pieces upon the salad all round the
+heap of chicken in a slanting direction. Have
+ready also some red cold beet, cut in small cones of
+equal size, arrange them outside the circle of egg.
+This salad should be prepared immediately before
+dinner or supper. The colder it is the better.</p>
+
+
+<h3 class="recipe">SALMON OR LOBSTER SALAD DRESSING.</h3>
+
+<p class="h4">MRS. ANDREW T. LOVE.</p>
+
+<p>Two eggs, two tablespoons melted butter, one
+tablespoon mustard, one half cup milk, (with a
+small pinch baking soda to prevent curdling), one
+half cup vinegar, salt and pepper. Mix mustard
+and butter, then eggs well beaten, milk, stir well,
+add vinegar, boil gently till as thick as cream.<span class='pagenum'><a name="Page_57" id="Page_57">[Page 57]</a></span>
+Celery chopped up and added gives a nice flavor and
+crispness. If cooked in a double boiler it is less likely
+to burn. This does nicely with chicken or lamb.</p>
+
+
+<h3 class="recipe">SOMETHING NICE FOR THE SALAD
+COURSE OF A LUNCHEON.</h3>
+
+<p class="h4">MRS. FRANK DUGGAN.</p>
+
+<p>Select round tomatoes of equal size; peel and scoop
+out the seeds from the stem end. Place the tomatoes
+on the ice till shortly before serving; then fill
+with celery that has been chopped fine and mixed
+with mayonnaise. Arrange the filled tomatoes on
+lettuce leaves on a flat dish or plate. Garnish the
+dish further by placing the ends of celery and sprigs
+of parsley on top of each tomato. Serve with toasted
+cheese, biscuits, or salted wafers. Be generous with
+the filling. Use plenty of the mayonnaise and
+celery and fill tomatoes to the top.</p>
+
+
+<h3 class="recipe">SALAD DRESSING.</h3>
+
+<p class="h4">MRS. R. STUART.</p>
+
+<p>Two eggs (well beaten), one cup sweet milk, one
+half cup vinegar (scant) one teaspoon mixed mustard,
+one tablespoon butter (melted). Pepper and
+salt to taste, <i>mix thoroughly</i>. Set in kettle of boiling
+water and stir till it thickens, (about four minutes),
+when ready to use it add two tablespoons cream.</p>
+
+
+<h3 class="recipe">SALAD SANDWICHES.</h3>
+
+<p class="h4">MRS. J. LAURIE.</p>
+
+<p>For twenty four slices of bread and butter, take
+two small tomatoes, one small lettuce, one bunch<span class='pagenum'><a name="Page_58" id="Page_58">[Page 58]</a></span>
+cress, two tablespoons salad oil, one tablespoon of
+vinegar, pepper and salt. Shred all the salad finely.
+Mix well with the dressing and put a little on half
+the bread and butter. Cover with the other half,
+press together and trim neatly.</p>
+
+
+<h3 class="recipe">SALAD DRESSING WITHOUT OIL.</h3>
+
+<p class="h4">MRS. GILMOUR.</p>
+
+<p>The yolks of two egg boiled half an hour, one half
+egg spoon of mustard, one dessert spoon of sugar,
+pinch of salt, a little pepper. One cup of sour or
+sweet cream, one dessert spoon of vinegar.</p>
+
+
+<h3 class="recipe">SALAD DRESSING FOR TOMATOES.</h3>
+
+<p class="h4">MRS. A. J. ELLIOT.</p>
+
+<p>Half a cup of butter, one cup of sweet milk, one cup
+of vinegar, one tablespoon of salt, two tablespoons
+of made mustard, a dash of sugar and cayenne, and
+four eggs. Slice tomatoes and arrange in layers.
+Garnish dish with either salad or parsley.</p>
+
+<p><span class="smcap">Method</span>: Scald the milk and melt the butter
+with it, pour this on the eggs well beaten, add the
+salt and then the vinegar, this last slowly, and stir
+all the time. Then cook in a pot in hot water,
+until as thick as custard, when cold add the mustard.&mdash;Prepared
+mustard is made as follows: two
+tablespoons mustard, one teaspoon sugar, half a
+teaspoon salt, enough boiling water to mix. Half
+this quantity is enough for ordinary use. The
+above recipe is also good for chicken.</p>
+
+<p><span class='pagenum'><a name="Page_59" id="Page_59">[Page 59]</a></span></p>
+
+
+<h2 class="title">EGGS.</h2>
+
+<hr />
+
+<p class="humpty">Humpty Dumpty sat on the wall.<br />
+Humpty Dumpty had a great fall.<br />
+All the king's horses and all the king's men<br />
+Could not set Humpty Dumpty back again.<br />
+<span class="humpty">&mdash;<span class="smcap">Mother Goose.</span></span></p>
+
+<hr />
+
+<p>Try the freshness of eggs by putting them into
+cold water; those that sink the soonest are the
+freshest.</p>
+
+<p>Never attempt to boil an egg without watching
+the time-piece. Put the eggs in boiling water. In
+three minutes eggs will be boiled soft; in four
+minutes the white part will be cooked; in ten
+minutes they will be hard enough for salad.</p>
+
+
+<h3 class="recipe">PRESERVING EGGS.</h3>
+
+<p class="h4">MRS. FARQUHARSON SMITH.</p>
+
+<p class="center">(Which keeps them from June to June.)</p>
+
+<p>Half a gallon of fresh lime to five gallons of
+water added by degrees, two and one half gallons
+the first day, the rest next, then add one half gallon
+coarse salt, stir two or three times a day for three<span class='pagenum'><a name="Page_60" id="Page_60">[Page 60]</a></span>
+days, after this drop in four eggs gently. To test
+the strength of the lime-water drop in an egg that
+you know to be fresh, and if it floats the lime is
+too strong, add another gallon or more of water
+until you find the egg dropping to the bottom.</p>
+
+
+<h3 class="recipe">CUR&Eacute;E EGGS.</h3>
+
+<p class="h4">MISS MITCHELL.</p>
+
+<p>Boil six eggs quite hard, then shell and cut them
+in half; have drawn butter not too thick, flavor
+with cur&eacute;e powder. Place your eggs on a side dish,
+pour your cur&eacute;e round and finish with parsley:
+makes a pretty lunch dish.</p>
+
+
+<h3 class="recipe">POACHED EGGS.</h3>
+
+<p>Have nicely cut hot buttered toast, with a little
+anchovy paste. After poaching your eggs, put
+them on the toast and sprinkle finely chopped
+parsley over them. Garnish the dish with parsley.</p>
+
+
+<h3 class="recipe">ANCHOVY EGGS.</h3>
+
+<p class="h4">MADAME J. T.</p>
+
+<p>Boil three eggs hard, turn in the water for the
+first two minutes. Let boil for one hour; cut in
+two, remove the yolks and leave the whites in cold
+water not to discolor. Pound three anchovies in a
+mortar with one tablespoon butter, small pinch of
+pepper, one shake cayenne, one half teaspoon lemon
+juice and the yolks of the eggs. When pounded
+smooth put back into the eggs. Sardines can be
+used instead of the anchovies.<span class='pagenum'><a name="Page_61" id="Page_61">[Page 61]</a></span></p>
+
+
+<h3 class="recipe">STUFFED EGGS.</h3>
+
+<p class="h4">MRS. W. CLINT.</p>
+
+<p>Three eggs, one teaspoon of butter, one teaspoon
+of parsley, two tablespoons minced ham. Boil the
+eggs for ten minutes; take off the shells, cut lengthwise,
+take out the yolks, mash them in a basin,
+add the butter melted, the minced ham and the
+parsley. Put the mixture into the whites of the
+eggs. Put the two halves together. Serve on
+shallow dish with the following white sauce: one
+tablespoon each of butter, flour, and salt, one
+cup milk, one saltspoon pepper. Melt the butter
+add the flour, then the milk (gradually) and pepper
+and salt.</p>
+
+
+<h3 class="recipe">BAKED OMELET.</h3>
+
+<p class="h4">MRS. DUNCAN LAURIE.</p>
+
+<p>One cupful boiling milk, beat the yolks of four
+eggs, add hot milk, and a tablespoonful melted butter,
+wet three teaspoonfuls flour in a little cold milk
+add the beaten whites and beat all, salt and pepper
+to taste. Bake twenty minutes.</p>
+
+
+<h3 class="recipe">CHEESE OMELET.</h3>
+
+<p class="h4">MRS. HENRY THOMSON.</p>
+
+<p>Three eggs, well beaten, grated cheese the size
+of an egg, salt, three tablespoons of fresh cream.<span class='pagenum'><a name="Page_62" id="Page_62">[Page 62]</a></span></p>
+
+
+<h3 class="recipe">OMELET.</h3>
+
+<p class="h4">MISS M'GEE.</p>
+
+<p>Seven eggs, one cup of milk, one teaspoonful flour,
+parsley, pepper and salt. Beat the whites and
+yolks separately, add the milk, pepper, salt, and
+chopped parsley and the flour dissolved in a little
+milk, then add the whites, put in the frying pan,
+leave on top of the stove for three minutes and put
+in the oven for five minutes.</p>
+
+
+<h3 class="recipe">OMELETTE.</h3>
+
+<p class="h4">MISS MAUD THOMSON.</p>
+
+<p>The yolks of four beaten eggs, four tablespoons of
+milk, a pinch of salt: beat the whites of the four
+eggs as stiff as possible, add to the above, turn into
+a frying pan, until the mixture sets and then put
+in the oven until a golden brown.</p>
+
+<p><span class='pagenum'><a name="Page_63" id="Page_63">[Page 63]</a></span></p>
+
+
+<h2 class="title">CHEESE DISHES.</h2>
+
+<hr />
+
+<h3 class="recipe">CHEESE STRAWS.</h3>
+
+<p class="h4">MRS. J. MACNAUGHTON.</p>
+
+<p>Mix one cupful of any good cheese grated with
+one cupful of flour, one half saltspoonful of salt, a
+pinch of cayenne pepper and butter the size of an
+egg. Add enough cold water to enable you to roll
+thin. Cut in strips and bake five or to ten minutes
+in a quick oven.</p>
+
+
+<h3 class="recipe">CHEESE SCALLOP.</h3>
+
+<p class="h4">MISS FRASER.</p>
+
+<p>Soak one cup of dried bread crumbs in fresh milk.
+Into this beat the yolks of three eggs, add one teaspoon
+of butter, and half a pound of grated cheese.
+Strew upon the top sifted bread crumbs, and bake
+a delicate brown. Whip the whites of the three
+eggs to a stiff froth; put on top and return to the
+oven for a few minutes.</p>
+
+<p><span class='pagenum'><a name="Page_64" id="Page_64">[Page 64]</a></span></p>
+
+
+<h2 class="title">THE CHAFING DISH.</h2>
+
+<hr />
+
+<p class="center">A Relish and a Savory.</p>
+
+<hr />
+
+<h3 class="recipe">WELSH RAREBIT.</h3>
+
+<p class="h4">MISS GRACE M'MILLAN.</p>
+
+<p>Allow for each person one egg, one tablespoonful
+of grated cheese, one half teaspoonful of butter,
+one saltspoon of salt, and a few grains of cayenne.
+Cook like custard until smooth. Spread on toast
+and serve at once.</p>
+
+
+<h3 class="recipe">WELSH RAREBIT.</h3>
+
+<p class="h4">MISS BEEMER.</p>
+
+<p>Select richest and best American cheese, (Canadian
+will do), the milder the better, as melting
+brings out strength. To make five rarebits take one
+pound cheese grate and put in the saucepan; add
+ale (old is best) enough to thin the cheese sufficiently,
+say about a wine glassful to each rarebit. Place
+over the fire, stir until it is melted. Have ready a
+slice of toast for each rarebit (crusts trimmed); put
+a slice on each plate, and pour cheese enough over
+each piece to cover it. Serve <i>at once</i>.<span class='pagenum'><a name="Page_65" id="Page_65">[Page 65]</a></span></p>
+
+
+<h3 class="recipe">GOLDEN BUCK</h3>
+
+<p>A "Golden Buck" is merely the addition of a
+poached egg which is put carefully on top of rarebit.</p>
+
+
+<h3 class="recipe">LOBSTER &Agrave; LA NEWBURG.</h3>
+
+<p class="h4">MRS. J. G. SCOTT.</p>
+
+<p>Two pounds of lobster, one half cup of cream, two
+eggs (hard boiled), one tablespoon flour, two tablespoons
+of Sherry wine, two tablespoons of butter,
+salt and cayenne pepper to taste. Break the lobster
+meat into moderately small pieces, mash the yolks
+of the eggs with a silver spoon and gradually add
+half the cream. Place the butter in a granite ware
+saucepan, add the flour, let it cook slowly for one
+minute and then pour in the balance of the cream
+and stir until the liquid thickens. Add the first
+mixture and then the lobster meat and the whites
+of the eggs sliced, season with cayenne pepper, and
+salt, add the wine and serve at once.</p>
+
+
+<h3 class="recipe">LOBSTER &Agrave; LA NEWBURG.</h3>
+
+<p class="h4">MRS. HARRY LAURIE.</p>
+
+<p>Two tablespoons of butter, one tablespoon of flour,
+stir until smooth, add one cup of cream, let it heat
+through, then add one can of lobster. Pepper and
+salt to taste and one half cup of Sherry or Port
+wine, if desired; serve at once on squares of toast.
+Canned chicken or salmon can be done the same
+way.<span class='pagenum'><a name="Page_66" id="Page_66">[Page 66]</a></span></p>
+
+
+<h3 class="recipe">OYSTER COCKTAIL.</h3>
+
+<p class="h4">MISS RITCHIE.</p>
+
+<p>One dessertspoonful tomato sauce, one shake of
+tabasco, a sprinkle of horse radish, about half a
+dozen oysters, and the same on top. Serve in small
+tumblers on a plate with pounded ice around them
+and with oyster biscuits.</p>
+
+
+<h3 class="recipe">CRUSTINE.</h3>
+
+<p class="h4">MRS. A. COOK.</p>
+
+<p>Boil the liver of two chickens, (or turkey will
+do), pound them to a paste with a piece of butter
+the size of a walnut, a teaspoon of anchovy and a
+little cayenne. Serve on hot toast. Small anchovies
+whole, laid on top are an improvement.</p>
+
+<p><span class='pagenum'><a name="Page_67" id="Page_67">[Page 67]</a></span></p>
+
+
+<h2 class="title">PIES.</h2>
+
+<hr />
+
+<p class="center">"Who dare deny the truth, there's poetry in pie."&mdash;<span class="smcap">Longfellow</span>.</p>
+
+<hr />
+
+<p>"Ingenuity, good judgment and great care
+should be used in making all kinds of pastry. Use
+very cold water, and just as little as possible; roll
+thin and always from you; prick the bottom crust
+with a fork to prevent blistering; then brush it
+well with the white of egg, and sprinkle thick
+with granulated sugar. This will give you a firm
+rich crust.</p>
+
+<p>"For all kinds of fruit pies, prepare the bottom
+crust as above. Stew the fruit and sweeten to
+taste. If juicy put a good layer of corn-starch on
+top of the fruit before putting on the top crust.
+This will prevent the juice from running out, and
+will form a nice jelly throughout the pie. Be sure
+you have plenty of incisions in the top crust; then
+pinch it closely around the edge; sprinkle some
+granulated sugar on top, and bake in a moderate
+oven."</p>
+
+
+<h3 class="recipe">COCOANUT CUSTARD PIE.</h3>
+
+<p class="h4">MR. JOSEPH FLEIG.</p>
+
+<p class="center">(Baker, Grenoble Hotel, N. Y.)</p>
+
+<p>Place on a deep pie plate a thin layer of pie
+crust, put a good rim on the side and put into this<span class='pagenum'><a name="Page_68" id="Page_68">[Page 68]</a></span>
+one half cup of dried cocoanut; fill up with a custard
+made as follows: three eggs, three ounces of
+sugar beaten together with flavoring of lemon,
+vanilla or nutmeg, little salt and add one pint of
+milk. The custard must be three quarters of an
+inch thick.</p>
+
+
+<h3 class="recipe">LEMON PIE FILLING.</h3>
+
+<p class="h4">MRS. JAMES LAURIE.</p>
+
+<p>Mix together two cups of white sugar, yolks of
+three eggs, juice of two lemons, grated rind of half
+a lemon; put it on the stove to boil and add at
+once one tea-cup boiling water, stir smooth, then
+add two tablespoons of corn starch, mixed in a little
+cold water, and one tablespoon of butter, boil until
+it custards.</p>
+
+
+<h3 class="recipe">LEMON PIE.</h3>
+
+<p class="h4">MRS. GEORGE CRESSMAN.</p>
+
+<p>Grate one lemon, put this down to boil with
+two-thirds of a cup of water for ten minutes, strain
+through fine sieve, then add one cup sugar, the
+juice of a lemon and butter half the size of an egg,
+let boil a few minutes. Mix two teaspoonfuls of
+corn-starch and yolk of one egg in half cup milk
+stir in the mixture letting it boil until thick. Beat
+whites of two eggs into stiff froth for frosting.</p>
+
+
+<h3 class="recipe">LEMON PIE.</h3>
+
+<p class="h4">MRS. STRANG.</p>
+
+<p>Take two lemons, three eggs, two tablespoonfuls
+melted butter, eight tablespoonfuls white sugar;<span class='pagenum'><a name="Page_69" id="Page_69">[Page 69]</a></span>
+squeeze the juice of the lemons and grate the rind
+of one, stir together the yolks of three eggs and
+white of one with the sugar, butter, juice and rind,
+then one (coffee) cup of sweet cream or milk, beat
+all for a minute or two; have ready a plate lined
+with paste, into which pour the mixture which
+will be sufficient for two pies of the ordinary size.
+Bake till the pastry is done. Meanwhile beat the
+remaining whites to a stiff froth and stir in four
+spoonfuls of white sugar. Take the pies from the
+oven and spread over equal parts upon each and
+return them quickly to the oven and bake a
+delicate brown. Take care that the oven be not too
+hot, or they will brown too quickly and cause the
+pie to fall when taken out.</p>
+
+
+<h3 class="recipe">PASTRY.</h3>
+
+<p>Four tablespoons of butter, ten teaspoons flour,
+two teaspoons baking powder, one salt spoon salt,
+enough water to make a very soft paste.</p>
+
+
+<h3 class="recipe">MOCK CHERRY PIE.</h3>
+
+<p class="h4">MRS. W. W. HENRY.</p>
+
+<p>One cup cranberries cut up, one half cup of
+raisins chopped, one half cup of cold water, one
+teaspoonful vanilla, one tablespoonful corn-starch,
+two-thirds cup sugar, a little salt. This makes
+one pie.<span class='pagenum'><a name="Page_70" id="Page_70">[Page 70]</a></span></p>
+
+
+<h3 class="recipe">MINCE MEAT.</h3>
+
+<p class="h4">MRS. HENRY THOMSON.</p>
+
+<p>One pound of suet, one pound of fresh tongue,
+one pound apples, one pound sugar, one pound
+raisins, one pound currants, two nutmegs, a large
+teaspoon of cinnamon, ditto of cloves and salt, one
+half pound of candied peel.</p>
+
+
+<h3 class="recipe">PIE PLANT PIE.</h3>
+
+<p class="h4">MRS. R. M. STOCKING.</p>
+
+<p>One cup sugar, well beaten with yolks of two
+eggs; add one pint of pie plant, bake with one
+crust, then spread beaten whites, with tablespoon
+sugar over top; return to oven a few moments.</p>
+
+
+<h3 class="recipe">RAISIN PIE.</h3>
+
+<p>One cup chopped raisins, one half cup chopped
+apples, four tablespoons vinegar, one tablespoon
+cornstarch, one cup of boiling water, one cup sugar,
+pinch of salt, mix together, bake with two crusts.</p>
+
+
+<h3 class="recipe">SOUR CREAM PIE.</h3>
+
+<p>One cup thick sour cream, pinch of salt, one egg,
+one half cup sugar, scant tea-spoon of flour, one
+half cup raisins; beat cream, sugar, and flour
+together, lay the raisins round on the top; bake
+with two crusts.<span class='pagenum'><a name="Page_71" id="Page_71">[Page 71]</a></span></p>
+
+
+<h3 class="recipe">PUMPKIN PIE.</h3>
+
+<p class="h4">MISS BEEMER.</p>
+
+<p>One coffeecup of mashed pumpkin, reduced to
+the proper consistency with rich milk and melted
+butter or cream, one tablespoonful of flour, a small
+pinch of salt, one teaspoon of ginger, ditto of cinnamon,
+one-half nutmeg, one-half teaspoon lemon
+extract, two-thirds cup of sugar, and two eggs.</p>
+
+
+<h3 class="recipe">PASTE.</h3>
+
+<p>One third-cup cup of lard, a little salt; mix
+slightly with one and one-half cups of flour; moisten
+with very cold water, just enough to hold
+together, get into shape for your tin as soon as possible.
+Brush the paste with white of egg. Bake
+in a hot oven until a rich brown.</p>
+
+<p><span class='pagenum'><a name="Page_72" id="Page_72">[Page 72]</a></span></p>
+
+
+
+<h2 class="title">PUDDINGS.</h2>
+
+<hr />
+
+<p class="center">"The proof of the pudding lies in the eating."</p>
+
+<hr />
+
+<h3 class="recipe">ALMOND PUDDING</h3>
+
+<p class="h4">MRS. STOCKING.</p>
+
+<p>One pint of milk, two eggs, two heaping tablespoons
+of maple sugar, one heaping tablespoon of
+cornstarch, flavor with almond; cook milk, sugar,
+and cornstarch in double boiler, adding yolks of
+eggs when boiling; pour into pudding dish, cover
+with whites of the eggs, and brown in oven, to be
+served cold.</p>
+
+
+<h3 class="recipe">APPLE BATTER PUDDING.</h3>
+
+<p class="h4">MRS. ERNEST F. WURTELE.</p>
+
+<p>Stew the apples in a pie dish, when soft place the
+following batter on top: one egg, one tablespoon
+each of sugar and butter, two tablespoonfuls each of
+milk and flour, one teaspoon of baking powder,
+bake forty five minutes in a slow oven, serve with
+cream.<span class='pagenum'><a name="Page_73" id="Page_73">[Page 73]</a></span></p>
+
+
+<h3 class="recipe">BANANA PUDDING.</h3>
+
+<p class="h4">MISS J. P. M'GIE.</p>
+
+<p>Two tablespoonfuls of cornstarch wet with cold
+water, one cup of white sugar and one third of a
+cup of butter. Stir together in a dish, pour on
+boiling water to make a thick custard; stir in the
+well beaten yolks of three eggs, bring to a boil.
+Slice thin a few ripe bananas, pour the custard over
+them. Put whipped cream on top or if not cream
+the whites of the three eggs well beaten with sugar.
+To be eaten cold.</p>
+
+
+<h3 class="recipe">BREAD PUDDING.</h3>
+
+<p class="h4">MRS. ARCHIBALD LAURIE.</p>
+
+<p>Sliced bread to fill a pudding bowl; one layer of
+bread, one layer of fruit with sugar to taste and
+small lumps of butter. Continue until bowl is full,
+put a plate on top and steam for at least two hours,
+more will do no harm. Turn out a few minutes
+before wanted to let the juice penetrate the bread
+that was uppermost.</p>
+
+
+<h3 class="recipe">COTTAGE PUDDING.</h3>
+
+<p class="h4">MRS. W. W. HENRY.</p>
+
+<p>After rubbing together a cupful of sugar and a
+tablespoon of butter, add two eggs, and after beating
+the mixture until light, add a cupful of milk; mix
+well in a sieve a pint of sifted flour and three teaspoons
+of baking powder, rub through the sieve<span class='pagenum'><a name="Page_74" id="Page_74">[Page 74]</a></span>
+into the mixture already made, beat quickly and
+pour the batter into one large pudding dish or two
+small ones. Sprinkle with sugar, bake in a moderate
+oven for forty minutes or thirty if there be two.
+Serve hot with lemon sauce or any sweet sauce.</p>
+
+<p><span class="smcap">Lemon Sauce.</span>&mdash;Beat two eggs very light, and add
+one cup of sugar, one tablespoon of melted butter,
+one small tablespoon of cornstarch, beat all together,
+then add one cup of boiling water, cook five minutes,
+boiling all the while. Cook a little longer if set in
+a basin of hot water, take from the fire, and add
+juice of lemon.</p>
+
+
+<h3 class="recipe">CHOCOLATE PUDDING.</h3>
+
+<p>One quart of milk scalded, two eggs well beaten,
+add gradually one cup sugar. With the eggs and
+sugar mix two thirds cup of cornstarch, and three
+heaping tablespoons grated chocolate dissolved over
+hot water, stir into the milk until a soft custard,
+add one teaspoon of vanilla, serve with whipped
+cream.</p>
+
+
+<h3 class="recipe">CHOCOLATE PUDDING.</h3>
+
+<p class="h4">MRS. W. J. FRASER.</p>
+
+<p>One quart of milk, one pint of bread crumbs, one
+tea cup of sugar, three eggs, three tablespoonfuls of
+chocolate, one half teaspoonful essence of vanilla.
+Let the milk come to a boil, scald the bread crumbs,
+when almost cool, beat the yolks of three eggs, add
+sugar and chocolate, to the bread and milk. Bake<span class='pagenum'><a name="Page_75" id="Page_75">[Page 75]</a></span>
+one half hour, slow oven. When cool, beat the
+whites of three eggs and put meringues.</p>
+
+
+<h3 class="recipe">CARAMEL PUDDING.</h3>
+
+<p class="h4">MRS. RATTRAY.</p>
+
+<p>Take one coffee cup full of brown sugar, put it in
+a frying pan over a slow fire and burn it, then pour
+it into one and a half pints of milk in a saucepan
+and place the latter on the fire to come to a boil,
+but do not stir it in case the milk should crack.
+Blend three tablespoonfuls of cornstarch with a
+little cold milk, and when the milk and sugar boil
+stir the starch in. Put it in a mould to get cold
+and eat with whipped cream.</p>
+
+
+<h3 class="recipe">CARAMEL PUDDING.</h3>
+
+<p class="h4">MRS. W. W. WELCH.</p>
+
+<p>One pint of milk, one pound of brown sugar, one
+coffee cup of chopped walnuts, two heaping tablespoons
+of cornstarch, pinch of salt. Put the milk
+in a double boiler, when boiling put in cornstarch
+dissolved in a little cold milk; let it cook a few
+minutes, put in the sugar which has been previously
+burnt a little, then add the nuts, stir a few minutes,
+flavor with vanilla, put into a mould, and eat with
+whipped cream.</p>
+
+
+<h3 class="recipe">COCOANUT SPONGE.</h3>
+
+<p class="h4">MISS LAMPSON.</p>
+
+<p>Two cups of stale sponge cake crumbs, two cups
+of milk, one cup of grated cocoanut, yolks of two<span class='pagenum'><a name="Page_76" id="Page_76">[Page 76]</a></span>
+eggs and whites of four, one cup of white sugar,
+one tablespoonful of rose water, a little nutmeg.
+Scald the milk and beat into this the cake crumbs.
+When nearly cold add the eggs, sugar, rose water
+and lastly the cocoanut. Bake three quarters of an
+hour in a buttered pudding dish. Eat cold, with
+white sugar sifted over it.</p>
+
+
+<h3 class="recipe">DUTCH APPLE CAKE, LEMON SAUCE.</h3>
+
+<p class="h4">MRS. STOCKING.</p>
+
+<p>One pint of flour, one half teaspoon salt, one and
+one half teaspoons baking powder, butter size of an
+egg; sift flour, salt and baking powder together
+then rub in the butter thoroughly; beat one egg
+light with two-thirds of a cup of milk and stir into
+the dry mixture; spread one half inch thick on a
+baking pan; pare and core and cut in eight pieces,
+four apples and stick them into the dough, in rows,
+and sprinkle over them two tablespoons sugar and
+bake quickly; serve with sauce as follows: Two
+cups cold water, ditto of sugar; when it boils, add
+three teaspoons of cornstarch dissolved in a little
+cold water; take from fire as soon as it thickens
+and add one tablespoon of butter and the rind and
+juice of one lemon, or one teaspoon lemon extract;
+serve hot.</p>
+
+
+<h3 class="recipe">FRIED CREAM.</h3>
+
+<p class="h4">MRS. FARQUHARSON SMITH.</p>
+
+<p>Everyone should try this receipt; it will surprise
+many to know how soft cream could be en<span class='pagenum'><a name="Page_77" id="Page_77">[Page 77]</a></span>veloped
+in the crust while it is an exceedingly good
+dish for a dinner course or for lunch or tea. When
+the pudding is hard, it can be rolled in the egg and
+bread crumbs. The moment the egg touches the
+hot lard it hardens and secures the pudding which
+softens to a creamy substance very delicious. Ingredients,
+one pint of milk, five ounces of sugar
+(little more than half a cupful,) butter the size of a
+hickory nut, yolks of three eggs, two tablespoonfuls
+of corn starch, and one tablespoonful of flour,
+(a generous half cupful altogether), stick of cinnamon
+one inch long, one half teaspoonful of
+vanilla. Put the cinnamon into the milk and
+when it is just about to boil, stir in the sugar,
+cornstarch and flour, the two latter rubbed smooth
+with two or three tablespoons of extra cold milk:
+stir it over the fire for fully two minutes, to cook
+well the starch and flour; take it from the fire,
+stir in the beaten yolks of the eggs and return it
+a few minutes to set them; now again taking it
+from the fire remove the cinnamon, stir in the
+butter and vanilla and pour it on a buttered platter
+until one third of an inch high. When cold
+and stiff cut the pudding into parallelograms,
+about three inches long and two inches wide: roll
+them carefully, first in sifted cracker crumbs then
+in eggs (slightly beaten and sweetened) then again
+in cracker-crumbs. Dip these into boiling hot lard
+(a wire basket should be used if convenient) and
+when of fine color, take them out and place them
+in the oven for four or five minutes to better soften
+the pudding. Sprinkle over pulverized sugar and
+serve immediately.<span class='pagenum'><a name="Page_78" id="Page_78">[Page 78]</a></span></p>
+
+
+<h3 class="recipe">FEATHER PUDDING.</h3>
+
+<p class="h4">MRS. W. R. DEAN.</p>
+
+<p>One tablespoon butter, one cup white sugar, two
+eggs, a little salt, one cup sweet milk, two tablespoons
+baking powder three cups of flour, one and
+one half teaspoons flavoring. Steam one hour. Eat
+with sauce.</p>
+
+
+<h3 class="recipe">FIG PUDDING.</h3>
+
+<p class="h4">MRS. THOM.</p>
+
+<p>One cup suet, one half pound figs cut fine, two
+cups bread-crumbs, one cup flour, one half cup
+brown sugar, one egg, one cup of milk, two teaspoonfuls
+of baking powder, steam three hours.</p>
+
+
+<h3 class="recipe">GELATINE PUDDING (Pink.)</h3>
+
+<p class="h4">MRS. W. R. DEAN.</p>
+
+<p>Put one ounce pink gelatine and one quart of
+milk in a bowl on the stove where it will not get
+hot; when dissolved add yolks of four eggs, beaten
+with four tablespoons sugar, stir well, let it just
+come to the boil, then add the whites well beaten,
+with four tablespoons of sugar and a dessert spoon
+vanilla. Turn into a mould and let it cool, then
+turn out and garnish with whipped cream. This
+is a very pretty dish.<span class='pagenum'><a name="Page_79" id="Page_79">[Page 79]</a></span></p>
+
+
+<h3 class="recipe">GRAHAM PUDDING.</h3>
+
+<p class="h4">MRS. W. W. HENRY.</p>
+
+<p>One and one half cups of graham flour, one cup
+of milk, one half cup of molasses, one cup chopped
+raisins, one half teaspoonful salt, one teaspoonful
+of soda. Sift the graham in order to make it light,
+but return the bran to the sifted mixture, dissolve
+the soda in one tablespoon of milk and add
+the remainder of milk with the molasses and salt,
+pour this mixture upon the graham and beat well,
+add the raisins and pour the pudding into a mould.
+Steam four hours, turn out and serve with sauce.</p>
+
+
+<h3 class="recipe">HONEY COMB PUDDING.</h3>
+
+<p class="h4">MISS BICKELL.</p>
+
+<p>One cup flour mixed with one cup sugar, one
+half cup butter and one of milk melted, together,
+five eggs well beaten; last of all put in two teaspoons
+soda and one of salt. Steam one hour and
+a half.</p>
+
+
+<h3 class="recipe">MEDLEY PUDDING.</h3>
+
+<p class="h4">MRS. THEOPHILUS H. OLIVER.</p>
+
+<p>Three eggs, the weight of three eggs in butter, in
+sugar, and in flour, beat the butter to a cream. Add
+the eggs well beaten to the sugar and flour. Put
+into small teacups. Bake for twenty minutes.<span class='pagenum'><a name="Page_80" id="Page_80">[Page 80]</a></span></p>
+
+
+<h3 class="recipe">MANITOBA PUDDING.</h3>
+
+<p class="h4">MRS. STRANG.</p>
+
+<p>Four cups flour, two cups of suet, two cups raisins,
+one cup currants, two cups sugar (brown), a
+little baking powder, a little essence of lemon, a
+little allspice, a chopped apple, a little salt, wet
+with a small quantity of water, boil four hours.</p>
+
+
+<h3 class="recipe">FOAMING SAUCE.</h3>
+
+<p>One half teacup butter, ditto of sugar, beat to a
+froth, put in a dish and set in a pan of hot water,
+add one tablespoon of hot water, if liked a little
+vanilla. Stir one way until it comes to a very light
+foam.</p>
+
+
+<h3 class="recipe">MARMALADE PUDDING.</h3>
+
+<p class="h4">MRS. W. R. DEAN.</p>
+
+<p>Two dessertspoons marmalade, two cups bread
+crumbs, butter size of two walnuts, one half pint
+of milk, two eggs, two ounces of sugar. Melt the
+butter and mix with the bread crumbs, marmalade
+and sugar, add the eggs well beaten and the milk,
+pour into a well buttered mould, tie a cloth closely
+over it and boil one and one half hours. Serve
+with sauce.</p>
+
+
+<h3 class="recipe">CHRISTMAS PLUM PUDDING.</h3>
+
+<p class="h4">MRS. W. THOM.</p>
+
+<p>One pound each of raisins, currants and suet,
+three quarters of a pound of bread crumbs, one<span class='pagenum'><a name="Page_81" id="Page_81">[Page 81]</a></span>
+quarter pound flour, one half pound candied peel,
+one half pint brandy, one half nutmeg, one quarter
+pound brown sugar and six eggs. Boil six hours
+and steam two or three more when required. Caramel
+sauce. One cup brown sugar, one ounce of
+butter, and dessertspoon cornstarch, stirred till
+brown, add boiling water and one wine glass of
+brandy.</p>
+
+
+<h3 class="recipe">OLD ENGLISH PLUM PUDDING.</h3>
+
+<p class="h4">MRS. JOHN JACK.</p>
+
+<p>One pound each of stoned raisins, currants, beef
+kidney suet, granulated sugar, bread crumbs, and
+flour, one half pound candied lemon and citron
+peel mixed; one tablespoon salt, one teaspoonful
+each of finely ground nutmeg, cinnamon and cloves,
+eight fresh eggs, one half ounce bitter almonds
+chopped fine, the red part of three large carrots
+grated, breakfast cupful of strong coffee, strained
+at breakfast, cupful of molasses, and enough pure
+apple cider to make the whole of the proper consistency.
+Mix thoroughly and stand in a warm
+place over night, put into mould or pudding bag,
+tie tightly and boil gently for twelve hours. In
+serving make a sauce of flour, water, butter, and
+sugar flavored with brandy. Place the pudding on
+a hot dish, stick a sprig of berried holly in the
+centre, pour a wineglassful of brandy around it and
+set fire to it.<span class='pagenum'><a name="Page_82" id="Page_82">[Page 82]</a></span></p>
+
+
+<h3 class="recipe">ENGLISH PLUM PUDDING.</h3>
+
+<p class="h4">MRS. BLAIR.</p>
+
+<p>Two pounds and a half raisins, three quarters
+of currants, two pounds finest moist sugar, two
+pounds bread crumbs, sixteen eggs, two pounds
+finely chopped suet, six ounces mixed candied peel,
+juice and rind of two lemons, one ounce of ground
+nutmeg, one ounce of cinnamon, half ounce pounded
+bitter almonds, gill of brandy or if objected to, any
+flavoring at hand. Stone and cut up the raisins do
+not <i>chop</i> them; wash and dry the currants; cut
+the candied peel into thin slices; mix all the dry
+ingredients well together and moisten with the
+eggs, which should be well beaten; then stir in the
+flavoring, and when all is thoroughly mixed, add
+about half a pound of flour and put the pudding
+into a stout new cloth; or boil in two moulds for
+twelve hours and serve with rich sauce.</p>
+
+
+<h3 class="recipe">PLUM PUDDING WITHOUT EGGS.</h3>
+
+<p class="h4">MRS. DAVID BELL.</p>
+
+<p>Two cups of flour, two cups of raisins, two of
+currants, two cups of suet, one tablespoon sugar,
+enough water to make a stiff batter, colour with
+burnt sugar, spice to taste, salt, and lemon peel.
+<i>Just before</i> putting on to boil stir in a couple of
+tablespoonfuls of raw sago; boil in a cloth, not a
+shape.<span class='pagenum'><a name="Page_83" id="Page_83">[Page 83]</a></span></p>
+
+
+<h3 class="recipe">PLUM PUDDING.</h3>
+
+<p class="h4">MADAME J. T.</p>
+
+<p>Four eggs, yolks and whites beaten together,
+one half cup brown sugar, one cup molasses, one
+cup stoned raisins, two cups currants, one cup bread
+crumbs, two cups chopped suet, three quarters of a
+nutmeg, grated, the grated rind of a large lemon,
+one cup flour and one teaspoon baking powder.
+Steam for three and a half hours in a tightly closed
+pudding mould well buttered, keeping the water
+boiling <i>constantly</i>. Before serving sprinkle thickly
+with sugar and pour over this one half cup brandy,
+and light. Serve with this a sauce made with the
+juice and rind (grated) of one lemon, put over to
+boil with one half cup sugar, one half cup water,
+add one tablespoon cornstarch, one half cup sherry,
+one half cup brandy. This quantity will serve
+sixteen people.</p>
+
+
+<h3 class="recipe">PALACE PUDDING.</h3>
+
+<p class="h4">MRS. SMYTHE.</p>
+
+<p>Two eggs, one cup of flour, one half cup sugar,
+one quarter cup butter, one teaspoon baking
+powder, one half teaspoon nutmeg, cream butter,
+add sugar, eggs, the flour sifted with baking
+powder, also nutmeg. Grease tin and bake half
+an hour.</p>
+
+<p>Sauce.&mdash;One dessertspoon butter, one dessertspoon
+of flour, rub well together, add slowly about<span class='pagenum'><a name="Page_84" id="Page_84">[Page 84]</a></span>
+one cup boiling water, three dessertspoons brown
+sugar, one teaspoon of molasses. Boil slowly until
+it thickens and flavor as desired.</p>
+
+
+<h3 class="recipe">QUAY PUDDING.</h3>
+
+<p>One cup flour, one half cup sugar, one quarter cup
+butter one teaspoon soda, one tablespoon jam, two
+eggs. Cream butter with sugar, add to this the
+eggs and jam, the flour sifted with the soda. Put
+into a buttered mould and steam for two hours and
+serve with lemon sauce.</p>
+
+
+<h3 class="recipe">RAILROAD PUDDING.</h3>
+
+<p class="h4">MRS. GEORGE ELLIOTT.</p>
+
+<p>Four eggs, beat whites and yolks separately, a
+cup of sugar to the whites, beat again, then add
+the yolks, mix a teaspoon of baking powder in a
+cup of flour and mix the flour and eggs and beat
+again. Put a sheet of buttered paper in a square
+pan and bake. When done turn it on a heated
+towel, the buttered side up and take off the paper
+and spread with a thick jam or marmalade, roll up
+quickly and pour sweetened whipped cream over,
+flavor with vanilla.</p>
+
+
+<h3 class="recipe">RICE PUDDING.</h3>
+
+<p class="h4">MRS. W. W. HENRY.</p>
+
+<p>One cup of rice boiled soft in water, add a pint
+of cold milk, and a piece of butter size of an egg,<span class='pagenum'><a name="Page_85" id="Page_85">[Page 85]</a></span>
+salt to taste, yolks of four eggs, rind of lemon
+grated. Mix and bake one half hour. Beat the
+whites of four eggs, stir in a pint of sugar, juice of
+one good sized lemon. After the pudding is baked
+and cooled a little pour this over and brown in the
+oven. Eat cold; this will keep for several days.</p>
+
+
+<h3 class="recipe">SUET PUDDING. (Plain.)</h3>
+
+<p class="h4">MRS STUART OLIVER.</p>
+
+<p>Three quarters of a pound of flour, one quarter
+of a pound suet chopped fine; mix with an egg
+and milk.</p>
+
+
+<h3 class="recipe">VICTORIA PUDDING.</h3>
+
+<p class="h4">MRS. ARCHIBALD LAURIE.</p>
+
+<p>The weight of two eggs in butter, sugar, and
+flour. Butter and sugar to be beaten to a cream,
+add the well beaten eggs, two tablespoons of marmalade,
+then the sifted flour, one half teaspoon
+soda, dissolved in boiling water. Steam for three
+hours, not less.</p>
+
+
+<h3 class="recipe">STRAWBERRY SAUCE FOR PLAIN
+BLANC MANGE.</h3>
+
+<p>The whites of two eggs, one cup pulverized sugar,
+one cup strawberries. Mix all together and whip
+until stiff.<span class='pagenum'><a name="Page_86" id="Page_86">[Page 86]</a></span></p>
+
+
+<h3 class="recipe">STRAWBERRY SAUCE FOR PUDDINGS.</h3>
+
+<p class="h4">MRS. W. W. HENRY.</p>
+
+<p>One cupful of fine granulated sugar, one-half
+cupful of butter boiled together until it creams,
+(a wooden spoon best for this), beat the white of
+an egg until stiff, then add one cup of mashed
+strawberries, and beat again; add to the mixture,
+stir well together.</p>
+
+
+<h3 class="recipe">HARD SAUCE.</h3>
+
+<p class="h4">MRS. GAUDET.</p>
+
+<p>1. One cup of brown sugar, one tablespoon of
+butter, three drops of vanilla, half a glass of sherry,
+whipped lightly.</p>
+
+<p>2. One glass of sherry, a tablespoon of molasses,
+and a tablespoon of sugar.</p>
+
+<p><span class='pagenum'><a name="Page_87" id="Page_87">[Page 87]</a></span></p>
+
+
+<h2 class="title">DESSERTS.</h2>
+
+<hr />
+
+<p class="center">"Custards for supper and an endless host of other such lady-like
+luxuries."&mdash;<span class="smcap">Shelley.</span></p>
+
+<hr />
+
+<h3 class="recipe">ORANGE FLOAT.</h3>
+
+<p class="h4">MRS. ERNEST F. WURTELE.</p>
+
+<p>One quart of water, the juice and pulp of two
+lemons, one coffee cup of sugar. When boiling add
+four tablespoons of cornstarch; let it boil fifteen
+minutes stirring all the time, when cold pour over
+the top of four or five peeled and sliced oranges.
+Over this spread beaten whites of three eggs.
+Sweeten and add a few drops of vanilla.</p>
+
+
+<h3 class="recipe">VELVET CREAM.</h3>
+
+<p>A large teacupful of white wine, the juice of a
+nice lemon, one half ounce of isinglass, sugar to
+taste, let boil together, till nearly all the isinglass is
+dissolved, then strain and add one pint of cream.
+Let it stand until nearly cold and then put it into
+the mould. It requires to be made some hours
+before it is turned out.<span class='pagenum'><a name="Page_88" id="Page_88">[Page 88]</a></span></p>
+
+
+<h3 class="recipe">PRUNE JELLY.</h3>
+
+<p>Put about three dozen prunes into one quart of
+boiling water and let them boil for one hour, take
+out the prunes and stone them making use of half the
+kernels as a flavoring. Put the prunes back into the
+water, with the blanched kernels, adding one cup
+of sugar and let boil half an hour more. Dissolve
+half a box of Cox's gelatine in water and add to
+the above and boil ten minutes longer. Put into a
+mould and serve cold with whipped cream.</p>
+
+
+<h3 class="recipe">FROZEN PUDDING.</h3>
+
+<p>Make a custard with three eggs and about one
+pint of milk, flavor with vanilla and a small cup
+of white sugar. Put four tablespoons of brown
+sugar in a frying pan and brown it well. Take
+from the stove and stir till off the boil, then stir
+into the custard. Put all in a dipper or deep dish;
+take a large dish full of snow and coarse salt, put
+the dipper into this and stir the custard until it is
+quite thick. Put into a mould and leave in a cool
+place. Serve with whipped cream.</p>
+
+
+<h3 class="recipe">ARROWROOT WINE JELLY.</h3>
+
+<p>Wet two heaping teaspoons of arrowroot with a
+little cold water, stir it into a cup of boiling water
+in which has been dissolved 2 teaspoons of white
+sugar. Stir while it boils ten minutes. Add one
+tablespoon of brandy, or three of sherry. Put into
+a mould and serve cold with custard as a sauce.
+This is very nice for invalids, omitting the sauce.<span class='pagenum'><a name="Page_89" id="Page_89">[Page 89]</a></span></p>
+
+
+<h3 class="recipe">RICE BLANC MANGE.</h3>
+
+<p>One half pound ground rice, one quart of milk,
+three ounces of sugar, the rind of half a lemon, one
+half teaspoonful of vanilla. Boil the rice in the
+milk for twenty minutes with the sugar and rind
+of lemon, then remove the rind and add the vanilla.
+Put it into a wet mould.</p>
+
+
+<h3 class="recipe">LEMON JELLY.</h3>
+
+<p class="h4">MISS CLINT.</p>
+
+<p>Dissolve one package or twelve sheets of gelatine
+in a little warm water. Then add three and one
+half pints of boiling water, one pound of sugar and
+the juice of four lemons. Cool in a mould.</p>
+
+
+<h3 class="recipe">COFFEE JELLY.</h3>
+
+<p class="h4">MRS. GAUDET.</p>
+
+<p>Two tablespoons of coffee, one package of gelatine,
+one glass of sherry boiled down to one pint.</p>
+
+
+<h3 class="recipe">ICED APPLES WITH CREAM.</h3>
+
+<p class="h4">MRS. W. W. WELCH.</p>
+
+<p>Pare and core six apples; cook them in a syrup
+made of one cup of sugar, and two of water; drop
+the apples into the boiling syrup; when they are
+tender put them on a platter, when cool cover with
+a thin layer of meringue and brown. Let the<span class='pagenum'><a name="Page_90" id="Page_90">[Page 90]</a></span>
+syrup boil until reduced to one half cupful, when
+cold, will form a jelly, cut into squares and place
+over and around the apples. Serve cold with sugar
+and cream.</p>
+
+
+<h3 class="recipe">FRUIT JELLY.</h3>
+
+<p class="h4">MISS FRY.</p>
+
+<p>To one large box of gelatine add one half pint
+cold water. When dissolved add juice of three
+lemons, two cups sugar, one pint of boiling water.
+Arrange in layers in a mould. Four bananas and
+two or more oranges (sliced) six castane nuts chopped
+fine, six figs, one quarter lb. dates cut into
+small pieces. Strain jelly over this and cool. Serve
+with whipped cream. A lining of ladies fingers is
+an improvement.</p>
+
+
+<h3 class="recipe">COMPOTE OF APPLES.</h3>
+
+<p class="h4">MISS SEPTIMUS BARROW.</p>
+
+<p>Take five apples, wipe, but do not peel them, take
+the cores out of four of them and put them in a
+deep dish. Slice the fifth apple and put the slices
+and a small lemon sliced with the four apples. One
+quarter lb. brown sugar to be sprinkled over apples.
+One half pint of water. Bake until perfectly soft
+but do not let them lose their shape. Put them in
+a dish, press and strain the cut up pieces over the
+cooked apples. To be eaten cold.<span class='pagenum'><a name="Page_91" id="Page_91">[Page 91]</a></span></p>
+
+
+<h3 class="recipe">POMMES &Agrave; LA VESUVE.</h3>
+
+<p class="h4">MISS LAMPSON.</p>
+
+<p>Pile some apple marmalade high in a dish; get
+ready some macaroni boiled in water well drained,
+and afterwards sweetened with white sugar, and
+flavored with brandy; cut it into short lengths, lay
+it as a bordering round the mountains of marmalade;
+dust the whole over with powdered sugar,
+and on the apex form a crater with half a dozen
+nubs of sugar; pour a gill of brandy over the top,
+and just before serving set fire to it and place it on
+the table flaming.</p>
+
+
+<h3 class="recipe">LEMON SPONGE.</h3>
+
+<p class="h4">MISS BEEMER.</p>
+
+<p>One half box gelatine, juice of three lemons, one
+pint of cold water, one half pint of hot water, two
+teacups of sugar, whites of three eggs. Soak one-half
+box of gelatine in the pint of cold water ten
+minutes; then dissolve on the fire adding the juice
+of the lemons with the hot water and sugar. Boil
+all together two or three minutes; pour into a dish,
+and let it remain until nearly cold and beginning
+to set; then add the whites of eggs well beaten
+and whisk ten minutes. When it becomes the consistency
+of sponge, wet the inside of cups with the
+white of eggs, pour in the sponge and set in a cold
+place. Serve with thin custard, made with the
+yolks of four eggs, one tablespoonful of cornstarch,<span class='pagenum'><a name="Page_92" id="Page_92">[Page 92]</a></span>
+one-half teacup of sugar, one pint of milk, teaspoonful
+of vanilla. Boil until sufficiently thick and
+serve cold over the sponge. The sponge should be
+allowed to stand twenty-four hours.</p>
+
+
+<h3 class="recipe">ORANGE SOUFFL&Eacute;.</h3>
+
+<p>Pare and slice six oranges, boil one cup sugar,
+one pint of milk, the yolks of three eggs, one tablespoon
+of cornstarch. As soon as thick, pour over
+the oranges; beat the whites of eggs to a stiff froth;
+sweeten: put on top and brown in oven. Serve
+cold. Bananas may be used instead of oranges and
+are far more wholesome from contact with the heat.</p>
+
+
+<h3 class="recipe">GELATINE, WITH FRUIT.</h3>
+
+<p>Take one ounce box of gelatine; put to soak in a
+pint of cold water for an hour. Take the juice of
+three lemons and one orange, with three cups of
+sugar; add this to the gelatine, and pour over all
+three pints of boiling water: let this boil up once,
+stirring all the time. Take two moulds of the
+same size, and pour half your jelly into each. Stir
+into one mould half a cup of candied cherries, and
+into the other one pound of blanched almonds.
+The almonds will rise to the top. Let these moulds
+stand on ice, or in a cool place until thoroughly
+set, twenty-four hours is best. When ready to serve
+loosen the sides, and place the almond jelly on top
+the other, on a fruit platter. Slice down and serve
+with whipped cream.<span class='pagenum'><a name="Page_93" id="Page_93">[Page 93]</a></span></p>
+
+
+<h3 class="recipe">EASY ICE CREAM.</h3>
+
+<p>One pint of cream, half a pint of milk, teacupful
+of sugar, two eggs beaten separately, the whites
+being added last, a teaspoonful of vanilla extract.
+Stir thoroughly but do not cook, it is quite as nice
+without. This will be sufficient for six persons.
+Dissolve half a pound of macaroons in the above
+mixture before it is frozen and a delicious ice cream
+may be had.</p>
+
+
+<h3 class="recipe">TRIFLE.</h3>
+
+<p class="h4">MISS RUTH SCOTT.</p>
+
+<p>One pint of cream well beaten, sugar and flavoring
+to taste. One quarter of a pound of macaroons
+which have soaked in sherry for a few minutes.
+Put in a deep dish alternate layers of macaroons
+and cream. Preserved cherries and almonds (whole)
+are a great improvement.</p>
+
+
+<h3 class="recipe">CARAMEL CREAM.</h3>
+
+<p class="h4">MRS. BENSON BENNETT.</p>
+
+<p>Boil two coffee cups of dark brown sugar, butter
+the size of an egg and two thirds of a cup of thin
+sweet cream. Twelve minutes after it commences
+to boil dissolve half a cup of gelatine in a little cold
+water, add this to the boiling mixture and nearly
+a pint of sweet cream all but the two thirds of a cup
+used in the beginning. Strain and flavor with a<span class='pagenum'><a name="Page_94" id="Page_94">[Page 94]</a></span>
+tablespoonful of vanilla; pour into a pudding mould
+and let it stand over night on the ice. Serve with
+whipped cream.</p>
+
+
+<h3 class="recipe">CLARET JELLY.</h3>
+
+<p class="h4">MRS. GILMOUR.</p>
+
+<p>One ounce of gelatine, one cup of sugar, the rind
+and juice of two lemons, two or three pieces of
+cinnamon, one and one half pints of water, one half
+pint of claret, one glass of brandy. If Cox's gelatine
+or Lady Charlotte, is used it will have to be
+soaked first in a little of the cold water, if the leaf
+gelatine, boiling water can be poured on it. Put
+all together into a saucepan with whites of three
+eggs, put on the fire until it boils and then strain
+through a flannel bag.</p>
+
+
+<h3 class="recipe">CUP CUSTARD.</h3>
+
+<p class="h4">MR. JOSEPH FLEIG.</p>
+
+<p class="center">(Baker to Grenoble Hotel, N. Y.)</p>
+
+<p>Five eggs, six ounces of sugar, one quart of milk,
+extract to flavor, spread cups or moulds with unsalted
+butter, fill up with the custard, and place in
+pan filled with one inch water in good oven.</p>
+
+
+<h3 class="recipe">SPANISH CREAM.</h3>
+
+<p class="h4">MRS. W. R. DEAN.</p>
+
+<p>Yolks of two eggs, two tablespoons sugar, two
+tablespoons ground rice, one pint of milk. Beat<span class='pagenum'><a name="Page_95" id="Page_95">[Page 95]</a></span>
+the eggs a little. Put all together on the fire and
+stir constantly until it thickens. Pour into glass
+dish and garnish with blanched almonds and strips
+of citron.</p>
+
+
+<h3 class="recipe">SPANISH CREAM.</h3>
+
+<p class="h4">MISS GREEN.</p>
+
+<p>Soak one half package of gelatine in one pint of
+milk for half an hour; while this is soaking take
+two eggs (separate them) beating the yolks with
+one half a cup of white sugar, till light, and whip
+the whites to a stiff froth: when the gelatine is
+soaked, put the sauce pan on the fire and let gelatine
+and milk come to the boil: then add the
+yolks and remove from fire, add the whites and
+one teaspoon of vanilla. Put in a wet mould and
+cool.</p>
+
+
+<h3 class="recipe">CHARLOTTE RUSSE.</h3>
+
+<p class="h4">MISS EDITH HENRY.</p>
+
+<p>To make the jelly for bottom of mould one half a
+package of gelatine soaked in a little over a tumbler
+of water, sugar to taste, one half a small cup
+of cooking wine and enough cochineal to color.
+Let this stand until stiff. One pint of sweet cream,
+one half a box of gelatine dissolved, wine to taste,
+one teaspoon of vanilla, a little over half a cup of
+sugar: whip cream stiff, then add sugar, wine,
+vanilla and lastly the gelatine. Beat well together
+and pour into your mould lined with ladies fingers
+and jelly.<span class='pagenum'><a name="Page_96" id="Page_96">[Page 96]</a></span></p>
+
+
+<h3 class="recipe">WINE CREAM.</h3>
+
+<p class="h4">MRS. W. CRAWFORD.</p>
+
+<p>Two cups of cream, half a cup of sugar, one box
+of gelatine dissolved in half a cup of sherry over a
+steamer, when dissolved, strain into cream, and
+put in a mould and in a cool place.</p>
+
+
+<h3 class="recipe">PINEAPPLE WATER ICE.</h3>
+
+<p class="h4">MRS. HARRY LAURIE.</p>
+
+<p>Two large juicy pineapples, one and one half
+pounds of sugar, one quart of water, juice of two
+lemons. Pare the pineapples, grate them and add
+the juice of the lemons. Boil the sugar and water
+together for five minutes. When cold add the
+pineapple and strain through a sieve. Turn into
+freezer and freeze.</p>
+
+
+<h3 class="recipe">LEMON WATER ICE.</h3>
+
+<p>Four large juicy lemons, one quart of water, one
+orange, one and one quarter pounds of sugar. Put
+the sugar and water over to boil. Chip the yellow
+rind from three lemons and the orange, add to the
+syrup, boil five minutes and stand away to cool.
+Square the juice from the orange and lemon add
+it to the cold syrup, strain it through a cloth and
+freeze.<span class='pagenum'><a name="Page_97" id="Page_97">[Page 97]</a></span></p>
+
+
+<h3 class="recipe">ROLLED JELLY.</h3>
+
+<p class="h4">MRS. W. W. WELCH.</p>
+
+<p>Two eggs, yolks and whites beaten separately.
+Take the yolks and beat to a cream with one cup
+of sugar, three tablespoonfuls of milk, then add
+one cup of flour, one heaping teaspoon of baking
+powder and the well beaten whites last, also extract
+as fancied. When baked place on a wet cloth
+and trim outside edges, cover with preserves, roll in
+the cloth and let it stand for ten minutes, eat with
+whipped cream.</p>
+
+
+<h3 class="recipe">JUNKET.</h3>
+
+<p class="h4">MRS. STUART OLIVER.</p>
+
+<p>Slightly warm one quart milk, add junket tablet
+dissolved, and two or three tablespoonfuls sugar.
+Keep in a warm place near fire till solid. Then remove
+to a cool place till served. Serve with cream
+and maple sugar or preserves.</p>
+
+<p><span class='pagenum'><a name="Page_98" id="Page_98">[Page 98]</a></span></p>
+
+
+<h2 class="title">CAKES.</h2>
+
+<hr />
+
+<p class="cakes">
+"With weights and measures just and true,<br />
+<span class="cakes">Oven of even heat,<br /></span>
+Well buttered tins and quiet nerves,<br />
+<span class="cakes">Success will be complete."</span></p>
+
+<hr />
+
+<p>"In making cake, the ingredients should be of
+the first quality&mdash;the flour super-fine, and always
+sifted; the butter fresh and sweet and not too much
+salted. Coffee A, or granulated sugar is best for
+cakes. Much care should be taken in breaking
+and separating the eggs, and equal care taken as
+regards their freshness. Break each egg separately in
+a teacup; then into the vessels in which they are
+to be beaten. Never use an egg when the white
+is the least discolored. Before beating the whites
+remove every particle of yolk. If any is allowed
+to remain, it will prevent them becoming as stiff
+and dry as required. Deep earthen bowls are best
+for mixing cake, and a wooden spoon or paddle is
+best for beating batter. Before commencing to
+make your cake, see that all the ingredients required
+are at hand. By so doing the work may be
+done in much less time.<span class='pagenum'><a name="Page_99" id="Page_99">[Page 99]</a></span></p>
+
+<p>"The lightness of a cake depends not only upon
+the making, but the baking also. It is highly
+important to exercise judgment respecting the heat
+of the oven, which must be regulated according to
+the cake you bake, and the stove you use. Solid
+cake requires sufficient heat to cause it to rise and
+brown nicely without scorching. If it should
+brown too fast cover with thick brown paper. All
+light cakes require quick heat and are not good
+if baked in a cool oven. Those having molasses
+as an ingredient scorch more quickly, consequently
+should be baked in a moderate oven. Every cook
+should use her own judgment, and by frequent
+baking she will in a very short time be able to tell
+by the appearance of either bread or cake whether
+it is sufficiently done."</p>
+
+
+<h3 class="recipe">SCRIPTURE CAKE.</h3>
+
+<p class="h4">MRS. STOCKING.</p>
+
+<table class="scripture" summary="Scripture Cake Ingredients">
+<tr>
+<td>One cup butter</td>
+<td>Judges V. 25</td>
+</tr>
+<tr>
+<td>Four cups flour</td>
+<td>I. Kings IV. 22</td>
+</tr>
+<tr>
+<td>Three cups sugar</td>
+<td>Jeremiah VI. 20</td>
+</tr>
+<tr>
+<td>Two cups raisins</td>
+<td>I. Samuel XXX. 12</td>
+</tr>
+<tr>
+<td>Two cups figs</td>
+<td>I. Samuel XXX. 12</td>
+</tr>
+<tr>
+<td>One cup water</td>
+<td>Genesis XXIV. 17</td>
+</tr>
+<tr>
+<td>One cup almonds</td>
+<td>Jeremiah I. 11</td>
+</tr>
+<tr>
+<td>Six eggs</td>
+<td>Isaiah X. 14</td>
+</tr>
+<tr>
+<td>One tablespoon honey</td>
+<td>Exodus XVI. 21</td>
+</tr>
+<tr>
+<td>One teaspoon cream</td>
+<td>Exodus XII. 19</td>
+</tr>
+<tr>
+<td>Baking powder three teaspoonfuls a pinch of salt</td>
+<td>Job VI.  6</td>
+</tr>
+<tr>
+<td>Spices to taste</td>
+<td>I. Kings X. 10</td>
+</tr>
+</table>
+
+<p><span class='pagenum'><a name="Page_100" id="Page_100">[Page 100]</a></span></p>
+
+<p>Follow Solomon's advice for making good
+boys and you will have a good cake.&mdash;Proverbs
+XXIII. 13.</p>
+
+
+<h3 class="recipe">CHRISTMAS FRUIT CAKE.</h3>
+
+<p class="h4">MRS. THOM.</p>
+
+<p>One pound of flour, one pound of butter beaten
+to a cream, six eggs beaten separately, two wineglasses
+of brandy, one pound sugar, one pound of
+raisins, one pound of currants, one pound of prunes,
+one pound figs chopped, one half pound mixed
+candied peel, one half pound almonds, one half teaspoon
+mixed spice or nutmeg.</p>
+
+
+<h3 class="recipe">FRUITCAKE.</h3>
+
+<p>Two pounds of raisins, two pounds of currants,
+one half pound of citron, one pound of sugar, one
+pound of flour, eight ounces of butter, ten eggs,
+two nutmegs, one half ounce of mace, one tablespoon
+of cloves, same of cinnamon, one glass of
+brandy, one tablespoon of baking powder, one cup
+of molasses. Stir butter and sugar together until
+very light, beat whites and yolks separately and
+bake in a slow oven.</p>
+
+
+<h3 class="recipe">ORANGE FROSTING.</h3>
+
+<p>One pound of frosting sugar, juice of one lemon
+and one orange, grate rind of orange.<span class='pagenum'><a name="Page_101" id="Page_101">[Page 101]</a></span></p>
+
+
+<h3 class="recipe">CARAMEL CAKE.</h3>
+
+<p>One tablespoon of butter, one cup of sugar, three
+eggs, one half cup of milk, one and one half cups
+of flour, two teaspoons of baking powder.</p>
+
+<p><span class="smcap">Filling.</span>&mdash;Two cups of sugar, two thirds cup of
+milk, boil thirteen minutes, add butter the size of a
+small egg, one good teaspoon of vanilla, when done
+stir till thick enough to spread and not to run,
+bake in three, spread between and on top.</p>
+
+
+<h3 class="recipe">CHARLOTTE RUSSE CAKE.</h3>
+
+<p class="h4">MRS. RICHARD TURNER.</p>
+
+<p>One cup of flour, one cup of sugar, three eggs,
+two teaspoons baking powder, three tablespoons
+boiling water. Bake same as sandwich cake.</p>
+
+<p><span class="smcap">The filling.</span>&mdash;One large cup of cream, one fourth
+package gelatine, dissolved in a little milk; whip
+cream to a stiff froth, then add gelatine, sugar,
+flavoring to taste. Ice the top.</p>
+
+
+<h3 class="recipe">CORNSTARCH CAKE.</h3>
+
+<p class="h4">MRS. JAMES LAURIE.</p>
+
+<p>One half pound of butter and two cups white
+sugar stirred together, add the yolks of four eggs,
+one cup of milk, two cups of cornstarch and one
+of flour sifted well, one heaping teaspoonful of
+baking powder and add the whites of the four eggs
+last. Flavor a little and line tins with buttered
+paper.<span class='pagenum'><a name="Page_102" id="Page_102">[Page 102]</a></span></p>
+
+
+<h3 class="recipe">SPONGECAKE. (Splendid.)</h3>
+
+<p class="h4">MRS. ERSKINE SCOTT.</p>
+
+<p>Beat four eggs, over one cup of white sugar, for
+half an hour, then mix one cup of flour, after it is
+in the pan pour some essence of lemon on the top
+and bake immediately.</p>
+
+
+<h3 class="recipe">SPONGE CAKE.</h3>
+
+<p class="h4">MISS K. H. MARSH.</p>
+
+<p>Beat seven eggs together with their weight in
+white sugar for half an hour, then sift in the
+weight of four eggs in flour. Add a little lemon
+to flavor and bake twenty minutes in a quick
+oven.</p>
+
+
+<h3 class="recipe">SPONGE CAKE.</h3>
+
+<p class="h4">MRS. FARQUHARSON SMITH.</p>
+
+<p>Ten eggs; very fresh, one pound fine sugar, the
+weight of five eggs in flour, the rind of two
+lemons and juice of one. Break the eggs on the
+sugar and beat them twenty minutes with two
+pronged steel carving fork until in a lovely light
+cream, then grate the lemon rind into it with the
+juice of one lemon. Sift the flour several times and
+next mix in the flour most carefully barely stirring
+to mix it in, if stirred too much it will make the
+cake heavy. Beat it with the back of the fork
+towards you. The oven should be a little quick at<span class='pagenum'><a name="Page_103" id="Page_103">[Page 103]</a></span>
+first until the cake rises, if baking too quickly place
+a piece of white paper over it and buttered paper
+should be placed in the pans. N. B.&mdash;Delicious if
+properly made.</p>
+
+
+<h3 class="recipe">SPONGE CAKE.</h3>
+
+<p class="h4">MRS. ANDREW T. LOVE.</p>
+
+<p>Six eggs, the weight of five in sugar, and three
+in flour, beat the whites and yolks separately,
+lemon flavoring.</p>
+
+
+<h3 class="recipe">EASY SPONGE CAKE.</h3>
+
+<p class="h4">MRS. BLAIR.</p>
+
+<p>Four eggs, two even cups of sugar, three-fourth's
+cup <i>hot</i> water, one and three fourth's cups of flour,
+even measure, two teaspoonfuls baking powder,
+salt, flavor with lemon. Beat the eggs separately.
+To the yolks gradually add the sugar. Mix well.
+Then add hot water. Mix the baking powder
+with the flour and add a portion, then part of the
+well beaten whites, and so on until all is used.
+Flavor. It will be thin but do not add any more
+flour, for it is all right. Bake in a moderate oven.
+It may be baked very thin, cut into shapes like dominos;
+frost, and mark the lines and dots with a
+camel's hair brush dipped in chocolate.</p>
+
+
+<h3 class="recipe">CACOUNA CAKE.</h3>
+
+<p class="h4">MISS K. H. MARSH.</p>
+
+<p>Three cups of sugar, two cups of butter, seven
+eggs, one pound of raisins, wineglass of wine, one<span class='pagenum'><a name="Page_104" id="Page_104">[Page 104]</a></span>
+nutmeg, one cup sour milk and one teaspoon soda,
+five cups of flour. Beat the butter to a cream,
+then add the sugar and the eggs (well beaten), the
+fruit, spice and wine, then the flour and lastly the
+soda dissolved in a cup of sour milk.</p>
+
+
+<h3 class="recipe">DELICIOUS ANGEL'S FOOD.</h3>
+
+<p class="h4">MISS RITCHIE.</p>
+
+<p>Beat the whites of eleven eggs to a stiff froth,
+then stir in carefully a cup and a half of sifted
+granulated sugar, (or better still of castor sugar,)
+a teaspoonful of vanilla and one cup of flour that
+has been sifted with a teaspoonful of cream of tartar
+five times; add this very carefully and mix
+thoroughly, turn into an ungreased pan and
+bake in a moderate oven for about fifty-five minutes.
+When done turn upside down and when cool it
+will either drop out or it may be easily removed
+from the pan with a knife.</p>
+
+
+<h3 class="recipe">CHOCOLATE CAKE.</h3>
+
+<p class="h4">MISS M. A. RITCHIE.</p>
+
+<p>Dissolve two ounces of chocolate in five tablespoonfuls
+boiling water. Cream half a cup of butter
+adding gradually one and a half cups of sugar; add
+the yolks of four eggs, beat thoroughly; then add
+the chocolate, half a cup of cream or milk, a cup
+and three quarters of flour, two rounding teaspoonfuls
+of baking powder, a teaspoonful of vanilla. Beat
+the whites of the eggs to a stiff froth, stir them<span class='pagenum'><a name="Page_105" id="Page_105">[Page 105]</a></span>
+carefully into the mixture, and it is ready to bake
+either in a loaf-pan or in three layer cake pans.
+Frost with boiled icing flavored with chocolate.</p>
+
+
+<h3 class="recipe">CHOCOLATE CAKE.</h3>
+
+<p class="h4">MRS. G. CRESSMAN.</p>
+
+<p>One and one half squares of chocolate melted
+in one half cup of milk, two eggs, reserving white
+of one egg for frosting, one cup sugar, one teaspoonful
+soda in one half cup of milk, and one and
+one quarter cups of flour. Bake in dripping pan.
+Boiled frosting, one cup of sugar and white of one
+egg.</p>
+
+
+<h3 class="recipe">MAPLE CREAM CAKE.</h3>
+
+<p>One cup of sugar, two eggs, two tablespoonfuls
+butter, a little less than two cups of flour, two teaspoonfuls
+baking powder. Bake in two tins. Frosting,
+one cup and a half of maple sugar, one half
+cup cream, boil until quite thick then beat until it
+creams, add the white of one egg, keep beating
+until thick.</p>
+
+
+<h3 class="recipe">COCOA CAKE.</h3>
+
+<p class="h4">MISS MAUD THOMSON.</p>
+
+<p>Rub one half cup butter to a cream, with one
+cup of sugar, add the beaten yolks of two eggs,
+and beat well. Mix one and one half cups of flour,
+one teaspoonful baking powder and two teaspoonfuls
+cocoa, thoroughly beat the whites of eggs<span class='pagenum'><a name="Page_106" id="Page_106">[Page 106]</a></span>
+stiff, measure one-half cup of milk, and then add a
+little milk and flour alternately to the egg mixture,
+lastly add the whites of eggs and one teaspoonful
+of lemon or vanilla. Bake in a shallow pan about
+twenty minutes and then frost with plain cocoa
+frosting.</p>
+
+<p><span class="smcap">Icing.</span>&mdash;Mix one half teaspoonful cocoa with one
+cup powdered sugar, add one tablespoonful lemon
+juice and one tablespoonful boiling water or enough
+to make the sugar into a paste that settles to a level
+the moment you stop stirring. Spread at once on
+the hot cake.</p>
+
+
+<h3 class="recipe">CORN CAKE.</h3>
+
+<p class="h4">MRS. W. W. HENRY.</p>
+
+<p>One cup of corn meal, one cup of flour, two teaspoons
+baking powder, sifted with the flour, one
+egg, two tablespoons melted butter, two tablespoons
+sugar, little salt, one and one fourth cups of sweet
+milk, bake in quick oven.</p>
+
+
+<h3 class="recipe">CREWE CAKE.</h3>
+
+<p class="h4">MISS M. C.</p>
+
+<p>One pound of sugar, one pound of flour, three
+teaspoons of baking powder, five eggs, one half
+pound of butter, a little milk, vanilla or lemon
+flavoring.<span class='pagenum'><a name="Page_107" id="Page_107">[Page 107]</a></span></p>
+
+
+<h3 class="recipe">CHRISTMAS CAKE.</h3>
+
+<p class="h4">MRS. GEORGE M. CRAIG.</p>
+
+<p>One cup melted butter, one cup milk, one cup
+sugar, one cup molasses, six eggs, six cups of flour,
+two pounds of currants, two pounds raisins, two
+ounces peel, one teaspoonful of Durkee's baking
+powder to every cup of flour.</p>
+
+
+<h3 class="recipe">COCOANUT CAKE. (Splendid.)</h3>
+
+<p class="h4">MISS. BEEMER.</p>
+
+<p>Two cups of sugar and one half cup of butter
+beaten to a cream, slowly add one cup of milk;
+mix two teaspoonfuls of baking powder with three
+cups of flour, add this gradually, mixing and then
+beating, finally the whites of six eggs beaten to a
+stiff froth and one teaspoonful of lemon extract.
+This can be made in layers (three) or baked in a
+square pan.</p>
+
+
+<h3 class="recipe">ICING.</h3>
+
+<p>Whites of two eggs, one half pound of cocoanut,
+and enough powdered sugar to make it sufficiently
+stiff, one teaspoonful lemon extract.</p>
+
+
+<h3 class="recipe">CREAM CAKE.</h3>
+
+<p class="h4">MRS. W. R. DEAN.</p>
+
+<p>One cup of butter, one cup of cream or sour milk,
+two cups of sugar, three cups of flour, four eggs,
+one teaspoon soda mixed in vinegar and stirred in
+at the last. Bake in shallow tins.<span class='pagenum'><a name="Page_108" id="Page_108">[Page 108]</a></span></p>
+
+
+<h3 class="recipe">RAILROAD CAKE.</h3>
+
+<p>One tea-cup flour, one ditto of sugar, two teaspoons
+cream of tartar, one half teaspoon of soda,
+four eggs. This will form a thick batter. Butter
+pan and bake about ten minutes.</p>
+
+
+<h3 class="recipe">MOUNTAIN CAKE.</h3>
+
+<p>One pound of sugar, one pound of flour, one half
+pound well beaten butter, one cup sweet milk, six
+eggs, one teaspoon cream of tartar, one half teaspoon
+soda dissolved in the milk.</p>
+
+
+<h3 class="recipe">MOUNTAIN CAKE.</h3>
+
+<p class="h4">MRS. BENSON BENNETT.</p>
+
+<p>Three fourths cup of butter and two cups of sugar
+beaten to a cream, four eggs beaten very light,
+three cups of flour with two teaspoonfuls of cream
+of tartar, one half cup of sweet milk with one teaspoonful
+of baking soda, bake about twenty-five
+minutes.</p>
+
+
+<h3 class="recipe">MARBLE CAKE.</h3>
+
+<p class="h4">MRS. W. R. DEAN.</p>
+
+<p>One cup white sugar, one fourth cup butter,
+three eggs (whites and yolks beaten separately) one
+half cup milk, two cups of flour, two teaspoons
+baking powder. Separate this batter into three
+parts. In one part put a square of chocolate dissolved
+in a little hot water, in another part put<span class='pagenum'><a name="Page_109" id="Page_109">[Page 109]</a></span>
+one teaspoon cochineal to color it. Take a spoonful
+of each color (white, brown, pink) alternately
+and bake in long tin pan.</p>
+
+
+<h3 class="recipe">ICING.</h3>
+
+<p>White of one egg well beaten, one teaspoon of
+vanilla, and pulverized sugar.</p>
+
+
+<h3 class="recipe">MARBLE CAKE.</h3>
+
+<p class="h4">MISS MILDRED POWIS.</p>
+
+<p class="center">(Light Part.)</p>
+
+<p>One fourth cup butter, three fourths cup white
+sugar, one fourth cup milk, one cup flour, whites
+of two eggs, one teaspoon of baking powder.</p>
+
+<h3 class="recipe">DARK PART.</h3>
+
+<p>One fourth cup butter, one half cup brown sugar,
+one fourth cup molasses, one fourth cup milk, one
+and one fourth cups of flour, yolks of two eggs,
+one good teaspoon baking powder, one half a teaspoon
+(good) each of cloves, cinnamon, nutmeg and
+mace. Put into the pan a spoonful at a time of
+each part.</p>
+
+
+<h3 class="recipe">MACAROON TART.</h3>
+
+<p class="h4">MR. JOSEPH FLEIG.</p>
+
+<p class="center">(Baker, Grenoble Hotel, N. Y.)</p>
+
+<p>Make a paste of three quarters of a pound flour,
+five ounces of sugar, one half pound butter and two<span class='pagenum'><a name="Page_110" id="Page_110">[Page 110]</a></span>
+eggs. Roll part of this out to one fourth inch
+thick layer and spread over a round shallow cake
+pan about one half inch deep. Bake very slightly.
+When cold spread with thin layer of jam or jelly,
+then put with bag and star tube, stripes of macaroon
+over and bake in a slow oven nice and brown.
+Put some icing between the stripes after tart is
+baked.</p>
+
+
+<h3 class="recipe">PASTE FOR MACAROONS AND
+MACAROON TART.</h3>
+
+<p>Take one pound Hoide's Almond paste and mix
+fine with one pound powdered sugar then add gradually
+the whites of about eight eggs until the paste
+gets smooth and soft enough to pass through the
+bag and tube. For macaroons make paste softer
+and use round tube or teaspoon. Bake on paper
+in slow oven.</p>
+
+
+<h3 class="recipe">BUCKEYE CAKE.</h3>
+
+<p class="h4">MRS. POLLEY.</p>
+
+<p>Two cups sugar, two thirds cup of butter, three
+eggs beaten separately, one cup of sweet milk, two
+teaspoons of baking powder sifted with three cups
+of flour, one teaspoon extract of lemon.</p>
+
+
+<h3 class="recipe">HARRISON CAKE.</h3>
+
+<p>One cup of sugar, one cup of butter, four eggs
+well beaten, one cup molasses, one pound stoned
+raisins, one teaspoonful each of saleratus, cloves,
+cinnamon and allspice, one nutmeg and four cups of
+flour.<span class='pagenum'><a name="Page_111" id="Page_111">[Page 111]</a></span></p>
+
+
+<h3 class="recipe">ORANGE CAKE.</h3>
+
+<p class="h4">MRS. A. J. ELLIOTT.</p>
+
+<p>Two cups of flour, one scant cup of milk, one cup
+of sugar, half a cup of butter, two eggs, one teaspoon
+soda and two of cream of tartar. Divided
+in six parts and spread as thin as possible in pans
+of uniform size. Bake about three minutes: when
+done lay together with layers of orange filling between.
+Method: cream sugar and butter together,
+then add milk in which the soda and cream of tartar
+has been dissolved, then the eggs well beaten
+and lastly the flour into which drop a pinch of
+salt. Beat well and don't scrimp the butter.</p>
+
+<p><span class="smcap">Orange Filling.</span>&mdash;The juice and part of the
+grated rind of two oranges, then add one cup of
+sugar. One tablespoon of flour dissolved in cup of
+water which is gradually added, then beat the yolk
+of the egg well, and mix well together, and boil
+in a steamer until it is as thick as custard or boil
+about three quarters of an hour. The steamer is
+the safest as the flour is liable to stick to the pan
+otherwise.</p>
+
+
+<h3 class="recipe">ORANGE CAKE.</h3>
+
+<p class="h4">MISS FRY.</p>
+
+<p>Two cups of flour, one cup of sugar, one half cup
+milk, two teaspoons baking powder, one tablespoon
+butter, one tablespoon orange juice, two eggs. Beat
+eggs and sugar, add butter (melted), orange juice<span class='pagenum'><a name="Page_112" id="Page_112">[Page 112]</a></span>
+and rind of one orange, then milk. Add flour and
+powder and bake one half hour. Filling:&mdash;juice
+and rind of one orange, one tablespoon each of
+lemon juice and cornstarch, two tablespoons sugar,
+one teaspoon butter, one egg. Put orange juice
+rind, and lemon juice into a cup, then fill with cold
+water. When it boils, add cornstarch with cold
+water. Beat yolk of egg with sugar, add this, then
+butter. When cold spread between layers. Icing.
+Beat whites of two eggs, add three fourths cup
+powdered sugar.</p>
+
+
+<h3 class="recipe">LADY CAKE.</h3>
+
+<p class="h4">MRS. GEORGE LAWRENCE.</p>
+
+<p>One half cup butter, one and one half cups granulated
+sugar, one cup lukewarm water, two and
+one half cups of sifted flour, four eggs, whites only,
+one lemon juice and grated rind, two teaspoons of
+vanilla extract, two teaspoons of baking powder.
+Cream the butter in an earthen dish with silver
+spoon, stirring till light cream color, add sugar
+beating thoroughly. Sift the flour, add one half of
+it and the cup of water a little of each, till cup is
+finished. Beat whites of eggs stiff and dry, add
+one half, beat, then the rest of the flour. Beat
+well, add the juice, and grated rind of lemon or
+vanilla as preferred, next the baking powder and
+the balance of the beaten eggs. Turn quickly
+into a deep, well buttered tin, and bake for three
+quarters of an hour. The tin should be ready
+for use immediately the baking powder is added.
+When cold, frost with white icing.<span class='pagenum'><a name="Page_113" id="Page_113">[Page 113]</a></span></p>
+
+
+<h3 class="recipe">LEMON CAKE.</h3>
+
+<p class="h4">MISS BEEMER.</p>
+
+<p>One half cup of butter creamed well with one
+and a half cups of sugar, stir in the yolks of three
+eggs and one cup of milk; two teaspoonfuls of
+baking powder sifted with three cups of flour and
+added alternately with the whites of the three
+eggs beaten to a stiff froth. Bake in rather a quick
+oven in three tins of uniform size, and place, between
+layers, a frosting made of the grated rind of
+one, and juice of two lemons, and three fourths cup
+of sugar. Let boil and throw it over the well
+beaten whites of two eggs. This cake is one that
+keeps well for five or six days.</p>
+
+
+<h3 class="recipe">NUT CAKE.</h3>
+
+<p class="h4">MRS. GEORGE M. CRAIG.</p>
+
+<p>One cup sugar, half a cup of butter whipped to
+a cream with sugar, four eggs, one tablespoonful
+of milk if needed, quarter of pound of almond nuts
+chopped fine, two ounces lemon peel, two teaspoonfuls
+of baking powder and one cup of flour.</p>
+
+
+<h3 class="recipe">NEW PORT CAKE.</h3>
+
+<p class="h4">MRS. THEOPHILUS OLIVER.</p>
+
+<p>Two eggs, one half cup of white sugar, one half
+cup of butter, (melted) one quart of flour, two teaspoonfuls
+of cream of tartar, one cup sweet milk,<span class='pagenum'><a name="Page_114" id="Page_114">[Page 114]</a></span>
+one teaspoonful of soda dissolved in hot water.
+Bake in a deep pan (eaten hot).</p>
+
+
+<h3 class="recipe">PLAIN CAKE.</h3>
+
+<p class="h4">MRS. GILMOUR.</p>
+
+<p>One half cup butter, one cup sugar, three eggs,
+two cups of flour, two and one half teaspoons baking
+powder, one cup of milk.</p>
+
+
+<h3 class="recipe">SANDWICH CAKE.</h3>
+
+<p class="h4">MRS. FRANK LAURIE.</p>
+
+<p>Four eggs, one cup sugar, one cup flour, one teaspoonful
+of baking powder; mix the yolks and the
+sugar together, then whip up the whites, mix in
+with the yolks and sugar, then add the flour and
+the baking powder putting the latter into the flour.
+Bake in a hot oven.</p>
+
+
+<h3 class="recipe">SANDWICH CAKE.</h3>
+
+<p class="h4">MISS M. SAMPSON.</p>
+
+<p>Two thirds cup sugar, one egg, two thirds cup
+milk, butter the size of an egg, one and one half
+cupfuls of flour, two teaspoonfuls baking powder.
+Bake in a quick oven.</p>
+
+
+<h3 class="recipe">SPANISH BUN.</h3>
+
+<p class="h4">MRS. THOM.</p>
+
+<p>One and one half cups sugar, four eggs, leave
+out the whites of three for icing, three fourths cup<span class='pagenum'><a name="Page_115" id="Page_115">[Page 115]</a></span>
+butter, one cup milk, one tablespoonful cinnamon,
+one teaspoon ginger, one half nutmeg, two cups
+flour, three spoonfuls baking powder. Bake in flat
+tin well greased.</p>
+
+
+<h3 class="recipe">ICING.</h3>
+
+<p>Take the whites of three eggs, beat to a stiff
+froth then add a cup of light brown sugar; while
+the cake is hot, spread this over, return to the oven
+and brown.</p>
+
+
+<h3 class="recipe">WHITE CAKE. (Delicious.)</h3>
+
+<p class="h4">MRS. STOCKING.</p>
+
+<p>One cup sugar, one half cup butter, whites of two
+eggs, one cup of milk or water, two cups of flour,
+two teaspoons baking powder, cream the butter,
+stir in sugar, then add milk or water, beaten whites,
+flour, and lastly the extract.</p>
+
+<p><span class="smcap">Nut Filling.</span>&mdash;One cup milk, one cup nut meats,
+one tablespoon flour, one egg, one half cup sugar,
+salt. Heat milk sugar and nuts, add egg and
+flour stirred together; cook until thick.</p>
+
+
+<h3 class="recipe">WALNUT CAKE.</h3>
+
+<p class="h4">MRS. PEIFFER.</p>
+
+<p>Cream one cup granulated sugar and one fourth
+of butter, and two eggs, then two heaping cups
+flour, two heaping teaspoons baking powder sifted
+four times: while your flour is still heaped in the
+mixing bowl on top of the butter, etc., add
+one heaping saucer chopped walnuts, then use as
+much as you need of one cup sweet milk to make
+a nice stiff batter, not too thin.</p>
+
+<p><span class='pagenum'><a name="Page_116" id="Page_116">[Page 116]</a></span></p>
+
+
+<h2 class="title">ICINGS FOR CAKES.</h2>
+
+<hr />
+
+<h3 class="recipe">APPLE FILLING FOR CAKE.</h3>
+
+<p class="h4">MRS. W. W. HENRY.</p>
+
+<p>One apple grated, one cup of sugar, one teaspoonful
+of vanilla, the white of one egg beaten stiff.</p>
+
+
+<h3 class="recipe">CHOCOLATE FROSTING.</h3>
+
+<p class="h4">MISS MAUD THOMSON.</p>
+
+<p>White of one egg, eight tablespoons powdered
+sugar, one inch square of chocolate, one half teaspoon
+vanilla. Do not whip the egg but stir the
+sugar into it beating until smooth. Place the chocolate
+in a teacup, float the latter in a saucepan
+full of boiling water. Cover the pan and when the
+chocolate melts stir into the frosting and add
+vanilla and spread upon the cake.</p>
+
+
+<h3 class="recipe">CHOCOLATE ICING (Original).</h3>
+
+<p class="h4">MRS. E. A. PFEIFFER.</p>
+
+<p>One cup granulated sugar, two squares of chocolate,
+boil till thick (do not stir) then turn into beaten
+white of one egg.<span class='pagenum'><a name="Page_117" id="Page_117">[Page 117]</a></span></p>
+
+
+<h3 class="recipe">BOILED ICING.</h3>
+
+<p>One cup granulated sugar, boiled till it threads,
+then turned into the beaten whites of two eggs,
+and whip till cold.</p>
+
+
+<h3 class="recipe">CHOCOLATE PASTE.</h3>
+
+<p class="h4">MRS. BENSON BENNETT.</p>
+
+<p>Melt two ounces Baker's chocolate, add one
+tablespoonful of water, and three of milk, one piece
+of butter, one egg well beaten, one cup of sugar,
+make as in lemon marmalade.</p>
+
+
+<h3 class="recipe">FIG CAKE FILLING.</h3>
+
+<p class="h4">MRS. STOCKING.</p>
+
+<p>One pound figs, one half cup sugar, two thirds
+cup of water. Boil figs after being chopped fine
+with sugar and water until thick.</p>
+
+
+<h3 class="recipe">MAPLE SYRUP ICING.</h3>
+
+<p class="h4">MISS M. W. HOME.</p>
+
+<p>One cup maple syrup, boil until it will harden
+slightly when dropped in cold water, then pour on
+the stiffly beaten white of an egg and stir constantly
+until it thickens, then spread on cake.</p>
+
+
+<h3 class="recipe">MAPLE SUGAR ICING.</h3>
+
+<p class="h4">MRS. ALBERT CLINT.</p>
+
+<p>One cup of maple sugar, six teaspoonsful water,
+boiled till thick. White of one egg beaten crisp<span class='pagenum'><a name="Page_118" id="Page_118">[Page 118]</a></span>
+to be stirred in with the syrup until cool, then
+spread on the cake. Stir quickly when mixing the
+syrup and egg.</p>
+
+
+<h3 class="recipe">ORANGE JELLY ICING.</h3>
+
+<p>Two oranges, one lemon, one cup of sugar, one
+cup of water, one tablespoonful of cornstarch.
+Grate the rinds, add the juice of oranges and lemon;
+mix the cornstarch with a little water, put in a
+saucepan and let it come to the boil until thick and
+clear, stir constantly. When cool enough spread
+between cakes.</p>
+
+
+<h3 class="recipe">SOFT ICING FOR CAKES.</h3>
+
+<p>Two cups of white sugar (teacups), three fourths
+cup of sweet milk, one half a tablespoonful of
+washed butter. Boil for ten minutes, take off and
+stir constantly till it begins to thicken, then spread
+immediately over cakes. Put in flavoring to taste
+when you begin to stir.</p>
+
+
+<h3 class="recipe">CREAM ICING.</h3>
+
+<p class="h4">MRS. RATTRAY.</p>
+
+<p>Take a piece of butter about one half the size of
+an almond, wash thoroughly to remove salt, beat
+it to a cream with one tablespoonful of rich cream,
+flavor with a few drops of lemon, vanilla or any
+flavoring preferred, then thicken with powdered
+sugar and spread on cake with a knife dipped in
+cold water. Let stand before using an hour or
+longer.</p>
+
+<p><span class='pagenum'><a name="Page_119" id="Page_119">[Page 119]</a></span></p>
+
+
+<h2 class="title">GINGERBREAD AND SMALL CAKES.</h2>
+
+<hr />
+
+<h3 class="recipe">GINGERBREAD.</h3>
+
+<p class="h4">MRS. FARQUHARSON SMITH.</p>
+
+<p>Three fourths pound of butter, two cups of milk,
+five cups of flour, two cups of molasses, two cups
+of sugar, five eggs, four tablespoons of ginger.
+Mix butter and sugar together. Mix the molasses
+and milk and flour, then the eggs, whip the latter
+well but not separately, the risings put in last, one
+teaspoonful of baking soda, and two of cream tartar;
+if sour milk or cream is used the latter need
+not be used; a large flat pan with well buttered
+paper. Cooked in a moderate oven it takes about
+three quarters of an hour to bake. Sour cream
+makes it much richer and not quite so much butter
+required.</p>
+
+
+<h3 class="recipe">SPONGE GINGERCAKE.</h3>
+
+<p class="h4">MRS. ANDREW T. LOVE.</p>
+
+<p>Four eggs, three cups molasses, one cup sugar,
+one half cup of milk or water, one half cup butter,
+three small tablespoons ginger, one half teaspoon<span class='pagenum'><a name="Page_120" id="Page_120">[Page 120]</a></span>
+nutmeg, cloves, cinnamon, one and one half pounds
+flour light weight, three teaspoon baking powder,
+lemon or vanilla flavoring.</p>
+
+
+<h3 class="recipe">SOFT GINGERBREAD.</h3>
+
+<p class="h4">MRS. W. R. DEAN.</p>
+
+<p>One quart of flour, rub in it one half cup butter,
+one pint of molasses, two eggs, one tablespoon
+ginger, two teaspoons soda dissolved in a tumbler
+of milk. About forty minutes to bake.</p>
+
+
+<h3 class="recipe">SOFT GINGERBREAD.</h3>
+
+<p class="h4">MISS BEEMER.</p>
+
+<p>Two cups molasses, one half cup of shortening
+(lard), three fourths cup boiling water, one tablespoon
+each of ginger, cinnamon and saleratus,
+(soda) two tablespoonfuls vinegar, three and one
+half cups of flour, one teaspoon salt (even), melt
+the molasses and shortening on the stove slowly,
+mix the saleratus with the boiling water and add
+it to the above, then add the vinegar; mix the
+ginger, cinnamon and salt with the flour and stir
+in slowly. Bake in a long flat tin in a moderate
+oven about half an hour.</p>
+
+
+<h3 class="recipe">COOKIES.</h3>
+
+<p class="h4">MRS. W. H. POLLEY.</p>
+
+<p>Three eggs, three cups sugar, one and one half
+cups of butter, one half cup sweet milk, one tea<span class='pagenum'><a name="Page_121" id="Page_121">[Page 121]</a></span>spoonful
+saleratus, one tablespoonful of caraway
+seeds and enough flour to roll out.</p>
+
+
+<h3 class="recipe">MOLASSES COOKIES.</h3>
+
+<p>One cup molasses boiled, one half cup lard, one
+half cup of butter, one teaspoonful each of ginger
+and saleratus, flour enough to roll out.</p>
+
+
+<h3 class="recipe">OATMEAL COOKIES.</h3>
+
+<p class="h4">MRS. WADDLE.</p>
+
+<p>One cup hot water, one cup butter and lard
+mixed, one cup of sugar, two cups of oatmeal, two
+cups of flour, one teaspoon soda in a little boiling
+water, roll thin and bake in a hot oven.</p>
+
+
+<h3 class="recipe">COOKIES. (Splendid).</h3>
+
+<p class="h4">MRS. FRANK GLASS.</p>
+
+<p>One cup sugar, one cup butter, two eggs, three
+teaspoons baking powder, one tablespoon water,
+flour to roll, one teaspoon vanilla, roll out but a
+little of the dough at a time.</p>
+
+
+<h3 class="recipe">GINGER SNAPS.</h3>
+
+<p>One and one half cups molasses, one cup brown
+sugar, pinch of ginger, one teaspoon soda, one half
+cup sour milk, one half cup of butter, one half cup
+lard, flour to roll.<span class='pagenum'><a name="Page_122" id="Page_122">[Page 122]</a></span></p>
+
+
+<h3 class="recipe">DOUGHNUTS.</h3>
+
+<p>One half cup butter and one cup sugar beaten
+together, three eggs beaten light, one half cup
+sour milk, one teaspoon soda, flour enough to roll
+fry in hot lard.</p>
+
+
+<h3 class="recipe">FRIED CAKES.</h3>
+
+<p class="h4">MRS. HENRY THOMSON.</p>
+
+<p>One cup sugar, butter size of an egg, one cup
+milk, two eggs, one quart of flour, two teaspoons
+cream of tartar, one half teaspoon of soda, spice
+to taste.</p>
+
+
+<h3 class="recipe">CRULLERS.</h3>
+
+<p class="h4">MRS. ARCHIBALD LAURIE.</p>
+
+<p>One cup sour cream, two eggs beaten separately,
+three fourths of a cup sugar, one half teaspoon
+soda dissolved in boiling water, one teaspoon cream
+of tartar sifted with flour, flour enough to roll
+rather soft, and boil in fresh lard.</p>
+
+
+<h3 class="recipe">CRULLERS.</h3>
+
+<p class="h4">MISS GREEN.</p>
+
+<p>One pint of cream, four eggs, one cup of sugar,
+three teaspoonfuls of baking powder, flour enough
+to make a batter fit for rolling.<span class='pagenum'><a name="Page_123" id="Page_123">[Page 123]</a></span></p>
+
+
+<h3 class="recipe">CROQUIGNOLES.</h3>
+
+<p class="h4">MADAME A. GRENIER.</p>
+
+<p>One half pint of cream, one half pint of milk,
+four eggs well beaten, three quarters of a pound
+of granulated sugar, one quarter of a pound of
+butter blended with the flour, one teaspoon of soda
+dissolved in vinegar, two teaspoonfuls of baking
+powder, flour enough to roll out.</p>
+
+
+<h3 class="recipe">CROQUIGNOLES.</h3>
+
+<p class="h4">MRS. ARCHIE COOK.</p>
+
+<p>Three eggs, one cup of milk, one quarter of a
+pound of butter, one and one half cups of sugar,
+three teaspoons of baking powder, flour enough to
+roll out and a little essence of lemon.</p>
+
+
+<h3 class="recipe">DOUGHNUTS.</h3>
+
+<p class="h4">MR. JOSEPH FLEIG.</p>
+
+<p class="center">(Baker, Grenoble Hotel, N. Y.)</p>
+
+<p>One half pound sugar, three oz. butter, four eggs,
+one pint of milk, a little essence of lemon and two
+pounds of flour with one ounce of baking powder.</p>
+
+
+<h3 class="recipe">WAFER JUMBLES.</h3>
+
+<p>One half pound sugar, one half pound butter
+and one half pound flour, three eggs and vanilla
+flavoring. Place on a long flat pan using bag and
+tube, bake in good oven.<span class='pagenum'><a name="Page_124" id="Page_124">[Page 124]</a></span></p>
+
+
+<h3 class="recipe">PUFFETS. (Hot tea cake.)</h3>
+
+<p class="h4">MRS. BENSON BENNETT.</p>
+
+<p>One and one half pints of flour, three eggs, one
+half cup of butter, one half cup of powdered sugar,
+two teaspoonfuls of cream of tartar, one ditto of
+carbonate of soda, one half pint of milk.</p>
+
+
+<h3 class="recipe">BOSTON CREAM CAKE.</h3>
+
+<p class="h4">MRS. JOHN MACNAUGHTON.</p>
+
+<p>Boil one quarter pound butter in one half pint
+of water. Stir in while boiling six ounces of flour.
+Take from the fire and stir in gradually (when it
+has cooled a few minutes) five eggs well beaten.
+Add one quarter teaspoon soda and a little salt.
+Above recipe makes about two dozens cakes. They
+must be baked from twenty minutes to half an
+hour. Be sure to let them bake enough. Do not
+think them burning unless you see them doing so.</p>
+
+
+<h3 class="recipe">CREAM FOR FILLING.</h3>
+
+<p>Boil three quarters of a pint of milk, and stir in
+while boiling two eggs, one cup of sugar, and one
+half a cup of flour beaten together very smoothly.
+Flavor to taste, and when cool fill the cake through
+a small slit made in the side of each with a sharp
+knife. The cakes must also be cool before they
+are filled.<span class='pagenum'><a name="Page_125" id="Page_125">[Page 125]</a></span></p>
+
+
+<h3 class="recipe">DOMINO CAKES.</h3>
+
+<p>Mix together as quickly as possible two cupfuls
+of sugar with one of butter, then the beaten yolks
+and lastly the stiffly whipped whites of three eggs,
+and a teaspoonful extract of lemon. Mix in just
+enough flour to roll the mass out very thin and cut
+it into domino shape. After the cakes are in the
+pan, brush with the white of an egg, using a feather,
+and sprinkle them with comfits. Bake a light
+brown. These are delicious and pretty, and will
+keep fresh a long time.</p>
+
+
+<h3 class="recipe">QUEEN CAKES.</h3>
+
+<p class="h4">MRS. SMYTHE.</p>
+
+<p>One cup of flour, four tablespoons of sugar, two
+tablespoons butter, one half teaspoon baking
+powder, ditto of lemon extract, two eggs and a few
+currants. Beat eggs with sugar, add butter melted,
+then the flour and essence of lemon, sprinkle a few
+currants at the bottom of small moulds. Bake
+about fifteen minutes.</p>
+
+
+<h3 class="recipe">SHREWSBURY CAKES.</h3>
+
+<p class="h4">MISS HENRY.</p>
+
+<p>Rub to a cream six ounces of sugar, with six
+ounces of butter, add two well beaten eggs and
+work in twelve ounces flour, adding a teaspoonful
+of rose water. Roll out thin and cut into small
+cakes.</p>
+
+<p><span class='pagenum'><a name="Page_126" id="Page_126">[Page 126]</a></span></p>
+
+
+<h2 class="title">CONFECTIONS.</h2>
+
+<hr />
+
+<p class="center">"Sweet meats, messengers of strong prevailment in an unhardened
+youth."&mdash;<span class="smcap">Shakespeare.</span></p>
+
+<hr />
+
+<h3 class="recipe">SALTED ALMONDS.</h3>
+
+<p class="h4">MRS. BENSON BENNETT.</p>
+
+<p>Blanch, put into a baking pan, and to each pound
+allow a tablespoonful of butter, stand them in the
+oven, watch and shake until all are nicely browned;
+take out and lift carefully from the grease, dust
+thickly with salt, and put in a cool place at once.</p>
+
+
+<h3 class="recipe">BUTTER SCOTCH. (Original.)</h3>
+
+<p class="h4">MRS. E. A. PFEIFFER.</p>
+
+<p>One pint of maple syrup, butter size of an egg,
+boil till stiff when dropped in cold water.</p>
+
+
+<h3 class="recipe">CHOCOLATE CREAMS.</h3>
+
+<p class="h4">MRS. EDWARD C. POWERS.</p>
+
+<p>Two pounds confectioner's sugar, one fourth
+pound grated cocoa-nut, one tablespoonful vanilla,<span class='pagenum'><a name="Page_127" id="Page_127">[Page 127]</a></span>
+a pinch of salt, whites of three eggs (beaten very
+stiff); mix all together, and roll into small balls;
+let stand one-half hour; then dip into the chocolate
+prepared thus: One half cake Baker's chocolate
+(grated fine), two tablespoonfuls butter. Warm the
+butter; mix in the chocolate. When cool dip the
+creams in, and set on a buttered plate to harden.</p>
+
+
+<h3 class="recipe">VANILLA TAFFY.</h3>
+
+<p>Three cups of granulated sugar, one cup of cold
+water, three tablespoonfuls of vinegar. Cook without
+stirring until it threads; add one tablespoonful
+of vanilla; let cool; pull until white; cut into
+small squares.</p>
+
+
+<h3 class="recipe">EVERTON TOFFEE.</h3>
+
+<p class="h4">MRS. FRANK LAURIE.</p>
+
+<p>Put one pound of brown sugar, a breakfast cupful
+of cold water, eight ounces of unsalted butter, mix
+well together in a small preserving pan, stir till
+quite through the boil. Test the strength of the
+toffee as you do barley sugar.</p>
+
+
+<h3 class="recipe">BUTTER SCOTCH.</h3>
+
+<p class="h4">MRS. W. R. DEAN.</p>
+
+<p>Two cups brown sugar, one tablespoon water,
+butter size of an egg. Boil <i>without stirring</i>. Try
+it in cold water, and it is done when it hardens on
+the spoon. (Add one teaspoon vanilla if preferred).<span class='pagenum'><a name="Page_128" id="Page_128">[Page 128]</a></span>
+Pour on buttered plates. Mark into squares before
+it hardens, and when it is cool it will break off
+neatly.</p>
+
+
+<h3 class="recipe">CHOCOLATE FUDGE.</h3>
+
+<p>Four cups sugar (white), two cups milk, one
+pound butter, one cup grated chocolate, vanilla to
+taste. Nuts may be added. Boil and beat thoroughly
+(as for sucre &agrave; la cr&ecirc;me) pour on buttered
+plates and cut into squares.</p>
+
+
+<h3 class="recipe">NUT CANDY.</h3>
+
+<p>Two cups white granulated sugar, one half cup
+sweet milk. Boil for <i>about</i> ten minutes, and add
+three quarters cup cut up walnuts. Remove from
+stove and beat thoroughly and when it thickens
+pour out on buttered plates. Cocoanut candy may
+be made same way. If the candy does not thicken
+after being beaten, it is not boiled sufficiently and
+can be put back on stove. Stir constantly through,
+if the <i>nuts</i> are in.</p>
+
+<p><span class='pagenum'><a name="Page_129" id="Page_129">[Page 129]</a></span></p>
+
+
+<h2 class="title">PICKLES.</h2>
+
+<hr />
+
+<p class="center">"Peter Piper picked a peck of pickled peppers."&mdash;<span class="smcap">Mother Goose.</span></p>
+
+<hr />
+
+<h3 class="recipe">CANADIAN TOMATO CHUTNEY. (Splendid.)</h3>
+
+<p class="h4">MRS. RATTRAY.</p>
+
+<p>One peck green tomatoes, twelve large red onions,
+one large cauliflower, two heads celery, two heads
+garlic, six red peppers. Wash tomatoes and dry
+them; peel the onions, cut the cauliflower into
+small pieces, also the celery and peppers and scald
+and separate the garlic. When all are prepared
+slice the tomatoes and onions, and put a deep layer
+into your preserving pan mixing some of the other
+ingredients with them, then sprinkle with coarse
+salt, and continue layer by layer until all are in the
+pan. Let this stand twenty-four hours, then drain
+the liquor off and add the following, placing all
+on the fire to boil at least two hours, or until soft;
+three pints of vinegar, three pounds brown sugar,
+one tablespoonful of cloves (ground), and ditto of
+cinnamon, allspice and pepper, one ounce of turmeric
+powder. Stir all from the bottom frequently
+lest it should stick and scorch.<span class='pagenum'><a name="Page_130" id="Page_130">[Page 130]</a></span></p>
+
+
+<h3 class="recipe">TOMATO CHUTNEY.</h3>
+
+<p class="h4">MRS. J. MACNAUGHTON.</p>
+
+<p>Slice one peck of green tomatoes into a jar,
+sprinkle a little salt over each layer and let stand
+for twenty-four hours, drain off the liquor; put the
+tomatoes into a kettle with a teaspoonful each of
+the following spices: ground ginger, allspice,
+cloves, mace, cinnamon, a teaspoonful of scraped
+horse-radish, twelve small or three large red peppers,
+three onions, a cup full of brown sugar, cover
+all with vinegar; boil slowly for three hours.</p>
+
+
+<h3 class="recipe">CRAB APPLE PICKLE.</h3>
+
+<p class="h4">MRS. J. MACNAUGHTON.</p>
+
+<p>One quart good vinegar, six cups brown or maple
+sugar, one teaspoonful each cloves, cinnamon and
+allspice. Boil vinegar and sugar together, skim
+and add spices. Take the blossom end from the
+apples and put as many in at a time as will lie on
+the top of the vinegar without crowding and cook
+until easily pierced with a straw. Seal in glass
+fruit jars.</p>
+
+
+<h3 class="recipe">CHILI SAUCE.</h3>
+
+<p class="h4">MRS. WADDLE.</p>
+
+<p>Six large tomatoes, three small green peppers,
+one onion, two large tablespoons sugar, salt to taste,
+one and one half cups vinegar, tomatoes peeled,
+peppers and onions chopped fine and all boiled one
+hour.<span class='pagenum'><a name="Page_131" id="Page_131">[Page 131]</a></span></p>
+
+
+<h3 class="recipe">CHOW CHOW.</h3>
+
+<p class="h4">MRS. SEPTIMUS BARROW.</p>
+
+<p>One peck green tomatoes chopped fine, one
+dozen good large onions chopped fine, two quarts
+vinegar, two pounds brown sugar, one tablespoon
+each of allspice and cloves, two tablespoons
+each of ground mustard, black pepper and salt, one
+half teacup grated horse-radish. Mix all together
+and stew until perfectly tender, stirring often to prevent
+burning. Seal in glass jars while hot.</p>
+
+
+<h3 class="recipe">CHOW CHOW. (Original.)</h3>
+
+<p class="h4">MRS. E. A. PFEIFFER.</p>
+
+<p>Two gallon tomatoes, twelve onions, two quarts
+vinegar (malt), one quart of sugar (brown), two
+tablespoons of coarse salt, ditto of mustard, and
+black pepper, one tablespoon of allspice and ditto
+of cloves.</p>
+
+
+<h3 class="recipe">CELERY SAUCE.</h3>
+
+<p class="h4">MRS. THEOPHILUS OLIVER.</p>
+
+<p>Fifteen ripe tomatoes, two peppers, five large
+onions, seven and a half tablespoonfuls of white
+sugar, two and one half tablespoonfuls of salt, three
+cups of vinegar, two heads of celery, chop celery
+onions, and peppers, and boil all together an hour
+and a half.<span class='pagenum'><a name="Page_132" id="Page_132">[Page 132]</a></span></p>
+
+
+<h3 class="recipe">MUSTARD PICKLE.</h3>
+
+<p class="h4">MRS. J. MACNAUGHTON.</p>
+
+<p>Six ounces ground mustard, two ounces corn
+starch, one and one half ounces of turmeric, one
+ounce curry powder, two quarts white wine vinegar.
+Mix the ingredients in cold vinegar and stir into
+the rest of the vinegar when boiling. Stir half an
+hour and pour over the pickles which have been
+covered with a strong brine of salt and boiled for
+three minutes, then strained and put in bottles or
+jars. This is nice for cauliflower and is sufficient
+for one large head which must be cut into small
+pieces. Other vegetables such as gherkins may be
+used.</p>
+
+
+<h3 class="recipe">PICKLE FOR CORN BEEF.</h3>
+
+<p class="h4">MRS. HENRY THOMSON.</p>
+
+<p>Two gallons of water (soft the best), two and one
+half pounds salt, one half pound sugar, two ounces
+of salt petre.</p>
+
+
+<h3 class="recipe">PICKLED PEACHES.</h3>
+
+<p class="h4">MISS EDITH HENRY.</p>
+
+<p>Eight pounds of peaches, four pounds of white
+sugar, one quart of vinegar, one ounce of cinnamon,
+one ounce of cloves. Select large firm freestone
+peaches, remove the skins and put into a jar. Put
+the sugar, vinegar, and spices into a kettle, let it<span class='pagenum'><a name="Page_133" id="Page_133">[Page 133]</a></span>
+come to a boil, skim, and pour over the fruit. The
+next day pour off the syrup and boil again and
+pour over the peaches. Then the third day, put
+the fruit and all into the kettle and boil until tender,
+or about ten minutes. If you use ground spices
+put in cheese cloth bag.</p>
+
+
+<h3 class="recipe">SWEET TOMATO PICKLE.</h3>
+
+<p class="h4">MRS. JOHN JACK.</p>
+
+<p>One peck of green tomatoes sliced, six large
+onions sliced, strew a teacupful of salt over them,
+let them remain over night, drain off in the morning,
+then take two quarts of water and one of
+vinegar, boil them in it fifteen or twenty minutes,
+put them in a sieve to drain, then take four quarts
+vinegar, two pounds brown sugar, half pound white
+mustard seed, two tablespoonfuls ground allspice,
+same of cloves, cinnamon, ginger, and mustard and
+one teaspoonful cayenne pepper. Put all in a
+kettle and cook fifteen minutes slowly. Follow
+directions, and you will pronounce them capital.</p>
+
+
+<h3 class="recipe">TOMATO CATSUP.</h3>
+
+<p class="h4">MISS GREEN.</p>
+
+<p>One peck of ripe tomatoes, one quart onions in
+an enamel kettle: boil till soft, mash and strain
+through a coarse sieve. One quart or more vinegar
+and from two to three tablespoons of salt, one ounce
+of mace and one tablespoon each of black pepper,
+cayenne pepper, and ground cloves, one and one
+half pounds brown sugar. Mix and boil slowly
+for two hours. Bottle and seal.</p>
+
+<p><span class='pagenum'><a name="Page_134" id="Page_134">[Page 134]</a></span></p>
+
+
+<h2 class="title">PRESERVES.</h2>
+
+<hr />
+
+<p class="center">"Will't please your honor taste of these conserves."&mdash;<span class="smcap">Shakespeare.</span></p>
+
+<hr />
+
+<h3 class="recipe">CANNING FRUIT.</h3>
+
+<p class="h4">MISS M. SAMPSON.</p>
+
+<p>To can strawberries, raspberries or plums: to each
+pound of sugar add one half pint of water, boil till
+you have a rich syrup, let stand till cold; have your
+jars packed full of raw fruit (not crushed) and fill
+with the cold syrup, put on the covers and screws,
+(not the rubber rings,) and place in cold water up
+to the neck of the jars, you will need straw or chips
+between the jars to prevent them touching each
+other or burning on the bottom, let the water boil
+for fifteen minutes, have some hot syrup to fill jars,
+put on rubber rings, screw up tightly and keep in
+a cool dark place.</p>
+
+
+<h3 class="recipe">CANNED FRUIT JUICES.</h3>
+
+<p class="h4">MRS. FARQUHARSON SMITH.</p>
+
+<p>Fruit juice may be kept for a long time by canning
+the same as whole fruit. They are convenient<span class='pagenum'><a name="Page_135" id="Page_135">[Page 135]</a></span>
+for water ices and summer beverages. Mash the
+fruit and rub the pulp through a fine sieve. Mix
+about three pounds of sugar with one quart of fruit
+juice and pulp. Fill Mason's jars with the syrup,
+cover and place in a heater with cold water to cover
+nearly to the top of the jar. Let the water boil
+half an hour, then fill each jar to the brim, seal
+and cool in the water.</p>
+
+
+<h3 class="recipe">TO BRANDY PEACHES.</h3>
+
+<p>To three pounds of sugar add a pint and a half
+water; boil and skim it; prepare eight pounds of
+ripe clingstone peaches: wash and rub with a coarse
+towel until all the down is off, then pierce them
+with a fork and throw them into the syrup and
+boil them until a sharp straw can punctuate them:
+as they soften put them into your jar, which must
+be kept closely covered. Boil your syrup until it
+thickens, while hot, add a quart of the best brandy
+and throw it over your peaches, tie the jar down
+closely.</p>
+
+
+<h3 class="recipe">CURRANT JELLY.</h3>
+
+<p>Currants should not be over ripe. Equal parts of
+red and white currants or currants and raspberries
+make a delicately colored and flavored jelly. Pick
+over and remove the leaves and poor fruit, and if
+filthy wash and drain them but do not stem them.
+Mash them in a porcelain kettle, with wooden
+pestle without heating as that makes the jelly dark.
+Let them drain in a flannel bag over night. <i>Do not</i><span class='pagenum'><a name="Page_136" id="Page_136">[Page 136]</a></span>
+squeeze them, or the jelly will be cloudy. In the
+morning measure a bowl of sugar for each bowl of
+juice, and heat the sugar carefully in an earthern
+dish in the oven. Stir it often to prevent burning:
+boil the juice twenty minutes and skim thoroughly.
+Add the hot sugar and boil from three to five
+minutes or till it thickens on a spoon when exposed
+to the air. Turn at once into glasses and let them
+remain in the sun several days then cover with
+paper dipped in brandy and paste paper over the
+tops of the glasses. One who is authority on this
+subject recommends covering with melted paraffine,
+or putting a lump of paraffine in the jelly
+while still hot. After draining the juice, the currants
+may be squeezed and a second quality of jelly
+made, it may not be clear but will answer for some
+purposes.</p>
+
+
+<h3 class="recipe">CANDIED PEEL.</h3>
+
+<p class="h4">MRS. DAVID BELL.</p>
+
+<p>Put the lemon or orange skins, in strong salt
+and water, when they are soft enough to pass
+a straw through, take them out and soak them
+changing the water till all the salt taste is gone, then
+simmer them in thin brown sugar syrup till clear;
+take them out, place on a dish, and let them remain
+for a day or two. Boil the syrup till thick, then
+fill the skins with it and put away to dry.</p>
+
+
+<h3 class="recipe">LEMON HONEY. (Filling.)</h3>
+
+<p class="h4">MRS. FRANK GLASS.</p>
+
+<p>One pound of butter, four pounds of sugar, two
+dozen eggs leaving out eight whites, rind and juice<span class='pagenum'><a name="Page_137" id="Page_137">[Page 137]</a></span>
+of one dozen lemons. Put all together, and let
+simmer until it thickens like honey. Put into jars,
+can be kept for years.</p>
+
+
+<h3 class="recipe">PUMPKIN JAM.</h3>
+
+<p class="h4">MRS. HENRY THOMSON.</p>
+
+<p>Peel and seed, then, cut into pieces two or
+three inches square, lay on a dish to dry till next
+day, then put into the preserving pan and barely
+cover with molasses. To a medium sized pumpkin
+put one ounce cloves and about a dessertspoon of
+ginger or as much as will taste; let it boil until the
+pumpkin is quite soft. One half dozen apples (sour)
+just cored not peeled is a great improvement. The
+molasses must only come to the top of your pieces,
+not nearly cover them.</p>
+
+
+<h3 class="recipe">FRUIT JELLY.</h3>
+
+<p class="h4">MRS. DUNCAN LAURIE.</p>
+
+<p>Dissolve two ounces of tartaric acid in one quart
+of cold water, pour it on to five pounds of strawberries,
+currants, or raspberries. Let it stand twenty-four
+hours. Then strain it without pressing or
+bruising the fruit. To every pint of clear juice add
+one and one half pounds of white sugar. Stir frequently
+till the sugar is dissolved. Then bottle
+and cork air tight. Keep in a cool, dark place.
+When required for use dissolve one ounce gelatine
+in one half pint boiling water, add one and one half
+pints syrup. Pour in a mould and set away to
+stiffen. Serve with whipped cream.<span class='pagenum'><a name="Page_138" id="Page_138">[Page 138]</a></span></p>
+
+
+<h3 class="recipe">GRAPE JELLY.</h3>
+
+<p class="h4">MRS. GEORGE ELLIOTT.</p>
+
+<p>Mash the grapes in a preserving pan, put them
+over the fire and cook until thoroughly done. Strain
+through a jelly bag and to each pint of juice allow
+one pound of sugar. Boil the juice rapidly for ten
+minutes, add the sugar made hot in the pan in the
+oven, and boil rapidly three minutes more. Excellent.</p>
+
+
+<h3 class="recipe">MARMALADE.</h3>
+
+<p class="h4">MRS. FARQUHARSON SMITH.</p>
+
+<p>Cut the oranges in half and work in a spoon to
+remove the inside. Slice the peel very fine. Take
+the skin and seeds from the pulp and mix peel
+and pulp together and weigh them. For every
+pound of fruit, pour three pints of cold water over
+it and let stand twenty four hours. Boil till chips
+are tender (about an hour and a half). This absorbs
+a great deal of the fluid. Let it stand another
+twenty-four hours. To every pound of boiled fruit,
+put one and one quarter pounds of sugar. Boil till
+syrup jellies, and chips are transparent. Boil pippins
+and skins in a gallon of water, and strain.</p>
+
+
+<h3 class="recipe">BITTER ORANGE MARMALADE.</h3>
+
+<p class="h4">MRS. R. STEWART.</p>
+
+<p>One dozen bitter oranges, three sweet oranges,
+three lemons. Slice or shave the bitter oranges<span class='pagenum'><a name="Page_139" id="Page_139">[Page 139]</a></span>
+and lemons <i>very thin</i> laying aside the pips in a bowl;
+pare or slice the sweet oranges. To every pint of
+fruit add four pints cold water, cover the pips with
+water, let stand for twenty-four hours, boil till quite
+tender putting the pips in a muslin bag when ready:
+to every pound of fruit add one and one half
+pounds white sugar and boil till it jellies, from
+twenty to thirty minutes.</p>
+
+
+<h3 class="recipe">CURRANT MARMALADE.</h3>
+
+<p class="h4">MRS. W. W. HENRY.</p>
+
+<p>Seven pounds of currants, six pounds of sugar,
+two pounds of raisins, two oranges. Cook one and
+one half hours. Strain out the juice of currants,
+seed the raisins, and chop fine. Use all of the
+orange but the seeds, chop fine.</p>
+
+
+<h3 class="recipe">RHUBARB MARMALADE.</h3>
+
+<p class="h4">MRS. THEOPHILUS OLIVER.</p>
+
+<p>Peel and cut the rhubarb into small pieces, take
+the rind of one lemon, cut into chips; to each two
+pounds of the rhubarb then weigh three quarters of
+a pound of white sugar to each pound of the fruit.
+Put the fruit and sugar in a basin in layers and let
+it stand all night. Pour off the syrup and boil it
+for twenty minutes, add the fruit and boil for
+twenty minutes more, when the marmalade should
+be ready to put in pots.</p>
+
+
+<h3 class="recipe">PRESERVED RAW PINEAPPLE.</h3>
+
+<p class="h4">MRS. W. COOK.</p>
+
+<p>Pare the pineapples and take out all the eyes. With
+a sharp knife, cut the pineapple in thin slices cutting<span class='pagenum'><a name="Page_140" id="Page_140">[Page 140]</a></span>
+down sides until the heart is reached, this is to be
+discarded. Weigh the sliced pineapple and put in
+a large earthen dish. Add to it as many pounds
+of granulated sugar as there are pounds of fruit
+and stir well. Pack this mixture in quart or
+pint jars: cover tightly and put away. The pineapple
+will keep a year or more and be perfectly
+tender and fine flavored. It is best to choose fruit
+not over ripe.</p>
+
+
+<h3 class="recipe">PRESERVED TOMATOES. (Original).</h3>
+
+<p class="h4">MRS. E. A. PFEIFFER.</p>
+
+<p>Take two gallons large smooth green tomatoes,
+make a pickle of three pints of vinegar, and one
+quart of water, two tablespoons salt, one tablespoon
+each, spice, cloves and cinnamon, one pound of
+sugar: scald spices ten minutes in vinegar and
+water, then add tomatoes and scald till tender,
+slice for table, pour sauce over. N. B. Strain spices,
+over the tomatoes, and seal while warm; some prefer
+without salt.</p>
+
+
+<h3 class="recipe">TO PRESERVE TOMATOES FOR WINTER USE.</h3>
+
+<p class="h4">MRS. ERNEST F. WURTELE.</p>
+
+<p>To fifteen pounds tomatoes, put three ounces of
+white sugar, and three ounces of salt, boil very hard
+for twenty minutes. Fill up pint jars to overflowing
+and screw down tight; as they cool off, screw them
+again so as to be sure they are quite tight. This
+quantity fills ten pint jars. Skin the tomatoes
+before boiling, this is quickly done by pouring boiling
+water over them.</p>
+
+<p><span class='pagenum'><a name="Page_141" id="Page_141">[Page 141]</a></span></p>
+
+<h2 class="title">BEVERAGES.</h2>
+
+<hr />
+
+<h3 class="recipe">BOSTON CREAM. (A summer drink).</h3>
+
+<p class="h4">MRS. W. FRASER.</p>
+
+<p>Make a syrup of four pounds of white sugar,
+with four quarts of water; boil; when cold add four
+ounces of tartaric acid, one and one half ounce of
+essence of lemon, and the whites of six eggs beaten
+to a stiff froth; bottle. A wineglass of the cream
+to a tumbler of water, with sufficient carbonate of
+soda to make it effervesce.</p>
+
+
+<h3 class="recipe">CLARET CUP.</h3>
+
+<p class="h4">MRS. HENRY THOMSON.</p>
+
+<p>Six bottles of claret, one of sherry, three wine
+glasses of brandy, five bottles of soda water, sugar
+to taste.</p>
+
+
+<h3 class="recipe">GINGER BEER.</h3>
+
+<p class="h4">MRS. DUNCAN LAURIE.</p>
+
+<p>One quarter pound white ginger, two ounces
+cream tartar, two pounds white sugar, juice of two
+lemons, three gallons of hot water; boil one hour,
+cork while hot.<span class='pagenum'><a name="Page_142" id="Page_142">[Page 142]</a></span></p>
+
+
+<h3 class="recipe">GINGERETTE.</h3>
+
+<p class="h4">MRS. ALBERT CLINT.</p>
+
+<p>Four and one half pounds of loaf sugar, one and
+one half ounce tartaric acid, four ounces tincture
+of ginger, one ounce essence of capsicum, two drops
+of cassia. Put the above ingredients into a crock
+that will hold two gallons of boiling water; one
+pound of brown sugar to be burnt in a pan till it is
+the color of coffee, then add to it the other ingredients.
+The boiling water is the last thing to be
+poured on the ingredients. Stir until the sugar is
+dissolved. When cold, bottle, cork tight and put
+away for use. The burnt sugar gives it a pretty
+colour.</p>
+
+
+<h3 class="recipe">GINGER CORDIAL.</h3>
+
+<p class="h4">MRS. ERSKINE SCOTT.</p>
+
+<p>Ten lemons, one gallon of whisky, six ounces of
+root ginger, (to be bruised) and put with the whiskey
+on the lemons, after cutting them up in slices,
+and left for three weeks. Then take five pounds
+of white sugar, and pour over it three pints of boiling
+water, and put on the fire until it is melted.
+When it is cold, pour over the lemons, having first
+strained them, bottle and cork tight.</p>
+
+
+<h3 class="recipe">GRAPE JUICE.</h3>
+
+<p class="h4">MRS. GEORGE LAWRENCE.</p>
+
+<p>To ten pounds grapes (Concord), two pounds
+white sugar, wash grapes, cover them with water<span class='pagenum'><a name="Page_143" id="Page_143">[Page 143]</a></span>
+in preserving kettle, and boil for thirty minutes,
+strain through coarse cheese cloth, let cool, add
+sugar, boil twenty minutes longer, and bottle while
+<i>boiling hot</i>, and cork and seal with sealing wax.</p>
+
+
+<h3 class="recipe">GRAPE WINE.</h3>
+
+<p class="h4">MRS. E. A. PFEIFFER.</p>
+
+<p>Take fresh blue grapes, stems must be green,
+mash well, put in preserving pan, and warm, not
+boiling heat, strain, first through cheese cloth, then
+through flannel, return to pan, sugar to taste, bring
+to boiling heat, bottle while hot, cork well and seal.
+Have kept it over a year without any fermentation.
+Original.</p>
+
+
+<h3 class="recipe">GRAPE JUICE.</h3>
+
+<p class="h4">MRS. J. MACNAUGHTON.</p>
+
+<p>Pick over and wash your grapes. Concords are
+said to be preferable. Put them in your porcelain
+kettle with just enough water to prevent sticking.
+When the skins crack remove from fire, pour into
+a flannel bag, not more than a quart at once, and
+press out the juice. Add nearly half as much sugar
+as juice and return to the kettle. When the sugar
+is all dissolved and the juice boiling, pour into cans
+and seal. Pint cans are preferable; when opened
+this can be diluted with water to suit the taste, and
+will keep perfectly sweet for several days if kept
+in a cool place.<span class='pagenum'><a name="Page_144" id="Page_144">[Page 144]</a></span></p>
+
+
+<h3 class="recipe">RASPBERRY ACID.</h3>
+
+<p class="h4">MRS. GEORGE M. CRAIG.</p>
+
+<p>Dissolve five ounces of tartaric acid in two quarts
+of water, pour it on twelve pounds of red raspberries
+in a large bowl, let it stand twenty-four hours,
+strain it without pressing: to a pint of this liquor,
+add one and a half pounds of white sugar, stir
+until dissolved, bottle but do not cork for several
+days, when it is ready for use two or three tablespoons
+in a glass of ice water will make a delicious
+drink.</p>
+
+
+<h3 class="recipe">RASPBERRY VINEGAR.</h3>
+
+<p class="h4">MRS. STUART OLIVER.</p>
+
+<p>Cover with vinegar and let them stand about a
+week, stirring every day, then strain the fruit and
+to each pint add a pound of sugar. Boil till it
+seems as a syrup about one half an hour, bottle,
+cork when cold.</p>
+
+
+<h3 class="recipe">LEMON SYRUP.</h3>
+
+<p class="h4">MRS. THOM.</p>
+
+<p>One pound powdered frosting sugar, one quarter
+pound tartaric acid, one quarter pound carbonate
+of soda, forty drops essence of lemon. Add the
+latter to the sugar, mix well. Having dried it well
+pass it through a sieve, and keep in a closely corked
+bottle. A teaspoonful will suffice for a tumbler of
+water.<span class='pagenum'><a name="Page_145" id="Page_145">[Page 145]</a></span></p>
+
+
+<h3 class="recipe">LEMON SYRUP.</h3>
+
+<p class="h4">MRS. FARQUHARSON SMITH.</p>
+
+<p>Two ounces citric acid, one ounce tartaric acid,
+one half ounce epsom salts, five pounds white sugar.
+Grate the rind of three lemons, juice of six lemons,
+three pints boiling water, when cold add the whites
+of two eggs well beaten, strain through muslin,
+and then bottle.</p>
+
+
+<h3 class="recipe">LEMON SYRUP.</h3>
+
+<p class="h4">MRS. ARCHIBALD LAURIE.</p>
+
+<p>One quart juice of fresh lemons, the yellow skin
+only of six lemons, one quart boiling water, four
+pounds white sugar. Let it stand for twenty-four
+hours. If not quite dissolved melt over a gentle
+heat. Filter through a jelly bag and bottle tightly
+corked, will keep for three months in a cool
+place.</p>
+
+<p><span class='pagenum'><a name="Page_146" id="Page_146">[Page 146]</a></span></p>
+
+
+<h2 class="title">COOKING FOR THE SICK.</h2>
+
+<hr />
+
+<h3 class="recipe">NOURISHING CREAM FOR CONVALESCENTS.</h3>
+
+<p class="h4">MRS. BLAIR.</p>
+
+<p>Beat the yolks of four eggs, three tablespoonfuls
+of sugar, and the rind (grated lightly), and juice of
+an orange, or lemon. Add a teaspoonful of powdered
+sugar to the whites of the eggs and beat until
+stiff. Place the vessel containing the beaten yolks
+in a pot of boiling water, cook gently, stirring all
+the time. When it begins to thicken stir in the
+whites of the eggs until thoroughly mixed, then
+put it to cool. Serve in small glasses.</p>
+
+
+<h3 class="recipe">BEEF TEA FOR INVALIDS.</h3>
+
+<p class="h4">MRS. W. COOK.</p>
+
+<p>One pound lean beef and one pound veal, cut up
+small, and put in a wide mouthed jar. Pour two
+wineglasses of cold water or wine on it, one teaspoon
+salt, and a little mace if liked. Cork the
+jar well and tie a bladder over it. Place the jar in
+a deep saucepan of cold water which must not be
+allowed to cover the cork. Let it boil slowly four<span class='pagenum'><a name="Page_147" id="Page_147">[Page 147]</a></span>
+hours or more and strain through a sieve. One
+tablespoonful of this is equal to a cup of ordinary
+beef tea.</p>
+
+
+<h3 class="recipe">CALF'S FOOT JELLY.</h3>
+
+<p>Make your stock of calves feet and two ox feet.
+Add to it if very firm a pint of water, juice of four
+lemons and rind of two, five eggs, shells and all,
+whites beaten well, one ounce cinnamon, one ounce
+cloves, sugar to taste, about one and one half
+pounds and one bottle of sherry. Put all into the
+pan and stir well. Let it boil a minute or two and
+then throw in a cup of cold water, cover closely for
+ten minutes, skim and run through the bag.</p>
+
+
+<h3 class="recipe">GRUEL.</h3>
+
+<p class="h4">MRS. SMYTH.</p>
+
+<p>One large cup oatmeal, cover with cold water,
+stir well and let stand a few minutes. Strain, adding
+a little more boiling water or half milk, to the
+water strained. Stir it until it comes to the boil.
+Cook five minutes or longer. When ready for
+serving, add a little salt, sugar and nutmeg.</p>
+
+
+<h3 class="recipe">BAKED LEMON FOR A COLD.</h3>
+
+<p class="h4">MRS. SEPTIMUS BARROW.</p>
+
+<p>Dose a teaspoonful. Bake a lemon till soft, take
+out all the inside, and mix with as much sugar as
+it will hold, strain and stand till cold when it will
+jelly.</p>
+
+<p><span class='pagenum'><a name="Page_148" id="Page_148">[Page 148]</a></span></p>
+
+<h2 class="title">BREAD, BUNS, FRITTERS.</h2>
+
+<hr />
+
+<h3 class="recipe">BOSTON BROWN BREAD.</h3>
+
+<p class="h4">MRS. RICHARD TURNER.</p>
+
+<p>One cup Graham flour, one cup corn meal, one
+cup wheat flour, one large cup raisins, one teaspoon
+baking soda, one half cup warm water, one pinch
+of salt. Steam four hours: nice sliced and steamed
+for breakfast.</p>
+
+
+<h3 class="recipe">BROWN BREAD.</h3>
+
+<p class="h4">MRS. R. STEWART.</p>
+
+<p>One cup Graham flour, one cup wheat, one cup
+yellow corn meal, one cup sweet milk, one half cup
+molasses. Pinch of salt and a teaspoon baking
+soda dissolved in milk. Mix the flour, stir in the
+molasses, then the milk and soda. Steam three
+hours.</p>
+
+
+<h3 class="recipe">HOME MADE BREAD.</h3>
+
+<p class="h4">MRS. FRANK GLASS.</p>
+
+<p>Soak a cake of yeast in one quart of water, then
+add six pints of flour and two teaspoons of salt. Let it
+stand over night in a rather warm place. In the<span class='pagenum'><a name="Page_149" id="Page_149">[Page 149]</a></span>
+morning make it up with another pint of water
+and three pints of flour. Let stand for an hour or
+so, then knead it well and make into loaves, letting
+them stand another hour, or until well risen.
+(Buns made from part of the sponge.) Take a part
+of the sponge and add two teaspoonfuls of butter
+and one egg.</p>
+
+
+<h3 class="recipe">TEA BISCUIT.</h3>
+
+<p class="h4">MRS. HYDE.</p>
+
+<p>One pint of flour (sifted three times,) one teaspoon
+cream of tartar, one half teaspoon of soda,
+two teaspoons of sugar, pinch of salt, one dessert
+spoon of lard or butter, moisten with milk, and
+yolk of beaten egg.</p>
+
+
+<h3 class="recipe">TAFFY BUNS.</h3>
+
+<p class="h4">MISS M. W. HOME.</p>
+
+<p>Make a good biscuit crust, roll out rather thin
+spread with the following mixture. Three quarters
+of a cup brown sugar, one quarter of a cup of butter
+mixed together until smooth, roll as you would a
+roly-poly, cut in slices about an inch thick, and bake
+in rather a hot oven.</p>
+
+
+<h3 class="recipe">SPANISH BUN.</h3>
+
+<p class="h4">MRS. THOM.</p>
+
+<p>One and one half cups sugar, four eggs, leave
+out the whites of three for icing, three quarters of<span class='pagenum'><a name="Page_150" id="Page_150">[Page 150]</a></span>
+a cup of butter, one cup milk, one tablespoonful cinnamon,
+one teaspoon ginger, one half nutmeg, two
+cups flour, three teaspoonfuls baking powder. Bake
+in flat tin well greased. Icing. Take three whites
+of three eggs and beat to a stiff froth, then add a
+cup of light brown sugar, while the cake is hot
+spread this over, return to the oven and brown.</p>
+
+
+<h3 class="recipe">FRENCH ROLLS OR TWISTS.</h3>
+
+<p class="h4">MISS LAMPSON.</p>
+
+<p>One quart of milk, one teaspoonful of salt, one
+small cup brewer's yeast, flour enough to make a
+stiff batter. Let it rise, and when very light, work
+in one egg and two spoonfuls of butter, and knead
+in flour till stiff enough to roll. Let it rise again,
+and when very light, roll out, cut in round or
+braids or any shape preferred. N. B. The egg
+and butter may be omitted.</p>
+
+
+<h3 class="recipe">BUTTER-MILK SCONES.</h3>
+
+<p class="h4">MRS. FRANK LAURIE.</p>
+
+<p>One quart of flour, two teaspoonfuls cream of tartar
+and one of baking soda, a little piece of butter
+the size of an egg and one teaspoonful of salt; mix
+the butter well in the flour with the hands, put
+the salt, baking powder into the flour when sifting,
+add enough butter-milk to thicken. Bake in
+a moderate oven.<span class='pagenum'><a name="Page_151" id="Page_151">[Page 151]</a></span></p>
+
+
+<h3 class="recipe">GRAHAM MUFFINS.</h3>
+
+<p class="h4">MADAME J. T.</p>
+
+<p>One cup Graham flour, one half cup ordinary
+flour, three quarters cup milk two tablespoons
+sugar, one large teaspoon baking powder, one
+large tablespoon butter, one beaten up egg and salt.</p>
+
+
+<h3 class="recipe">MUFFINS.</h3>
+
+<p class="h4">MRS. GILMOUR.</p>
+
+<p>Butter the size of an egg, one tablespoonful of
+sugar, one teaspoonful of salt, two mashed potatoes,
+one and one half cups of tepid water or milk, one
+cake of yeast, flour enough to make a stiff batter.
+Put to rise over night, and in the morning put into
+buttered rings; put to rise again until rings are
+full, then bake in a slow oven.</p>
+
+
+<h3 class="recipe">MUFFINS.</h3>
+
+<p class="h4">MRS. HENRY THOMSON.</p>
+
+<p>Two cups sweet milk, four cups of flour, two
+eggs, two tablespoons of melted butter, four teaspoons
+baking powder and pinch of salt.</p>
+
+
+<h3 class="recipe">POP OVERS.</h3>
+
+<p class="h4">MRS. FARQUHARSON SMITH.</p>
+
+<p>A breakfast cup of flour, a cup of milk, three
+eggs and a pinch of salt: beat the eggs very well,
+add them to the milk and beat in the flour; the<span class='pagenum'><a name="Page_152" id="Page_152">[Page 152]</a></span>
+mixture ought to be the consistency of good custard.
+Butter the moulds very well before putting
+in the batter; don't put more than a tablespoonful
+in each. The oven should be very hot and the pop-overs
+will only take ten minutes to bake.</p>
+
+
+<h3 class="recipe">POP OVERS.</h3>
+
+<p class="h4">MISS M'GEE.</p>
+
+<p>Three eggs well beaten, add a tablespoon of
+melted butter and a little salt, pour this mixture
+over one cup of flour and add milk enough to make
+a thin batter.</p>
+
+
+<h3 class="recipe">JOHNNY CAKE.</h3>
+
+<p class="h4">MRS. STUART OLIVER.</p>
+
+<p>One pint of sour milk, one teaspoonful of soda,
+(good) one egg, butter size of an egg, two tablespoonfuls
+of sugar, about two small cups each of
+Indian meal and flour (to make a thin batter.)</p>
+
+
+<h3 class="recipe">SHORT-CAKE.</h3>
+
+<p class="h4">MRS. R. M. STOCKING.</p>
+
+<p>One pint of flour, one cup of sour cream, one
+small teaspoon soda, three eggs.</p>
+
+
+<h3 class="recipe">SHORTBREAD.</h3>
+
+<p class="h4">MRS. W. REID.</p>
+
+<p>Place on a bake-board two pounds of sifted flour,
+one pound butter (if salt, wash,) and half a pound<span class='pagenum'><a name="Page_153" id="Page_153">[Page 153]</a></span>
+of sugar; this quantity will make four cakes.
+Knead all altogether and when well mixed form
+into cakes half an inch thick, pinch round the edge,
+and probe all over with a fork, place some confits
+in the centre, then a sheet of stiff paper under each
+cake, place on the baking sheet and bake in an
+oven of moderate heat.</p>
+
+
+<h3 class="recipe">ALMOND SHORTBREAD.</h3>
+
+<p class="h4">MRS. W. COOK.</p>
+
+<p>One pound ground sweet almonds, eight ounces
+sugar, eight ounces sifted flour, eight ounces good
+butter. The yolks of eight eggs, about eight drops
+of essence of ratafia. First see that the ground
+almonds are fresh. Mix them with the flour and
+sugar and then very, very carefully add a few drops
+of ratafia. Mix everything thoroughly. Make a
+space in centre, and in this drop the yolks of the
+eggs. Then melt the butter, add that and mix up
+the whole together until it is a nice firm stiff paste.
+This should now be rolled a great many times; cannot
+be rolled too much. When sufficiently rolled
+to appear like a strip of cream coloured satin a
+quarter of an inch thick, cut in small squares with
+a sharp knife. Pinch the edges of each square and
+in centre of each cake, put a split half of blanched
+almond. Butter baking tins and bake in a moderate
+oven to a fine pale yellow tint. These are delicious
+and are particularly good in summer eaten
+with fruit.<span class='pagenum'><a name="Page_154" id="Page_154">[Page 154]</a></span></p>
+
+
+<h3 class="recipe">SCOTCH SHORT BREAD.</h3>
+
+<p class="h4">MRS. BLAIR.</p>
+
+<p>One pound of flour, one half pound butter, six
+ounces sugar; cream butter and sugar, add flour.
+Roll into a smooth ball and work down until half
+an inch in thickness, an operation which is rather
+difficult for a novice, as it is apt to crack at the
+edges; but the knack is soon learned, and the
+more it is worked the better. Prick with a small
+skewer, strew with large carraway comfits, and
+bake slowly, a pale brown.</p>
+
+
+<h3 class="recipe">BANANA FRITTERS.</h3>
+
+<p class="h4">MRS. GEORGE ELLIOTT.</p>
+
+<p>Take six bananas, peel and dip in beaten white
+of egg, then roll in bread crumbs. Fry in butter
+a golden brown. Put them on a dish, squeeze
+lemon juice over them, also a little sifted sugar.</p>
+
+
+<h3 class="recipe">APPLE FRITTERS.</h3>
+
+<p class="h4">MRS. HARRY LAURIE.</p>
+
+<p>Three tart apples, two eggs; one cup milk; one
+teaspoonful salt; about one and one half cups
+of flour; one teaspoonful baking powder. Pare
+and core the apples; cut them into rings; dust
+with sugar and cinnamon; stand aside to use. Beat
+eggs without separating until light; add milk, salt
+and sufficient flour to make a soft batter; beat well
+and add the baking powder; beat again; Have<span class='pagenum'><a name="Page_155" id="Page_155">[Page 155]</a></span>
+ready very hot a deep pan of lard, dip each ring of
+apple in the batter, drop it in the fat and fry until
+brown. Serve hot, dusted with powdered sugar.</p>
+
+
+<h3 class="recipe">FRENCH PANCAKES.</h3>
+
+<p class="h4">MRS. BENSON BENNETT.</p>
+
+<p>Four eggs, weight of four eggs in butter, sugar and
+flour, one half a teaspoonful of soda, one half teaspoonful
+of cream of tartar. As much milk as will
+make a batter. Beat the butter and sugar to a
+cream, add the four eggs well beaten stir in all the
+other ingredients. Bake in tin plates.</p>
+
+<p><span class='pagenum'><a name="Page_156" id="Page_156">[Page 156]</a></span></p>
+
+<hr class="haggis" />
+
+<h3 class="recipe">SCOTCH HAGGIS.</h3>
+
+<p class="h4">MRS. ANDREW T. LOVE.</p>
+
+<p>Boil a sheep's draught for three quarters of an
+hour in as much water as will cover it. Grate
+down the liver and mince the heart and lights
+very fine. Mince two pounds of onions, and two
+pounds of beef suet, put in three or four handsful
+of oatmeal with pepper and salt to taste. Having
+these ingredients very well mixed, put them into
+the bag with a little of the boilings of the draught.
+Pick the bag well to prevent its bursting. It requires
+from three to four hours boiling, so if you
+make it a day or two before you intend using it,
+it is better to boil it two hours after it is
+made, and two hours when going to use it. Great
+care must be taken in having the bag very particularly
+scraped and cleansed by frequent washings
+in salt and water. The liver and heart, etc.,
+are better, to be boiled before, then they can be
+grated down easily. Half of this receipt makes
+a very good sized Haggis.</p>
+
+<p><span class='pagenum'><a name="Page_157" id="Page_157">[Page 157]</a></span></p>
+
+<h2 class="title">INDEX.</h2>
+
+<table class="index" summary="Index">
+<tr>
+<td colspan="2" class="right">PAGES.</td>
+</tr>
+<tr>
+<td>Soups</td>
+<td class="right"><a href="#Page_3">1 to 13</a></td>
+</tr>
+<tr>
+<td>Fish and Oysters</td>
+<td class="right"><a href="#Page_14">14 to 21</a></td>
+</tr>
+<tr>
+<td>Meats</td>
+<td class="right"><a href="#Page_22">22 to 29</a></td>
+</tr>
+<tr>
+<td>Game</td>
+<td class="right"><a href="#Page_30">30 to 33</a></td>
+</tr>
+<tr>
+<td>Vegetables</td>
+<td class="right"><a href="#Page_34">34 to 42</a></td>
+</tr>
+<tr>
+<td>Entr&eacute;es and Meats R&eacute;chauff&eacute;</td>
+<td class="right"><a href="#Page_43">43 to 52</a></td>
+</tr>
+<tr>
+<td>Salads and Salad Dressing</td>
+<td class="right"><a href="#Page_53">53 to 58</a></td>
+</tr>
+<tr>
+<td>Eggs</td>
+<td class="right"><a href="#Page_59">59 to 62</a></td>
+</tr>
+<tr>
+<td>Cheese Dishes</td>
+<td class="right"><a href="#Page_63">63</a></td>
+</tr>
+<tr>
+<td>The Chafing Dish</td>
+<td class="right"><a href="#Page_64">64 to 66</a></td>
+</tr>
+<tr>
+<td>Pies</td>
+<td class="right"><a href="#Page_67">67 to 71</a></td>
+</tr>
+<tr>
+<td>Puddings</td>
+<td class="right"><a href="#Page_72">72 to 86</a></td>
+</tr>
+<tr>
+<td>Desserts</td>
+<td class="right"><a href="#Page_87">87 to 97</a></td>
+</tr>
+<tr>
+<td>Cakes</td>
+<td class="right"><a href="#Page_98">98 to 115</a></td>
+</tr>
+<tr>
+<td>Icings for Cakes</td>
+<td class="right"><a href="#Page_116">116 to 118</a></td>
+</tr>
+<tr>
+<td>Gingerbread and Small Cakes</td>
+<td class="right"><a href="#Page_119">119 to 125</a></td>
+</tr>
+<tr>
+<td>Confections</td>
+<td class="right"><a href="#Page_126">126 to 128</a></td>
+</tr>
+<tr>
+<td>Pickles</td>
+<td class="right"><a href="#Page_129">129 to 133</a></td>
+</tr>
+<tr>
+<td>Preserves</td>
+<td class="right"><a href="#Page_134">134 to 140</a></td>
+</tr>
+<tr>
+<td>Beverages</td>
+<td class="right"><a href="#Page_141">141 to 145</a></td>
+</tr>
+<tr>
+<td>Cooking for the Sick</td>
+<td class="right"><a href="#Page_146">146 to 147</a></td>
+</tr>
+<tr>
+<td>Bread, Buns, Fritters</td>
+<td class="right"><a href="#Page_148">148 to 155</a></td>
+</tr>
+<tr>
+<td>Scotch Haggis</td>
+<td class="right"><a href="#Page_156">156</a></td>
+</tr>
+</table>
+
+<p><span class='pagenum'><a name="Page_vii" id="Page_vii">[Page vii]</a></span></p>
+
+<div class="john">
+<p class="center">
+YOU WILL FIND IT TO YOUR INTEREST TO MAKE
+INQUIRIES ABOUT THE</p>
+
+<p class="h2">Quebec &amp; Lake St. John Ry.</p>
+
+<p class="h3">THE NEW ROUTE TO THE
+FAR-FAMED SAGUENAY</p>
+
+<p class="center">And the ONLY RAIL LINE to the Delightful SUMMER
+RESORTS and FISHING GROUNDS north of
+Quebec and to Lake St. John and
+Chicoutimi, through the</p>
+
+<p class="john1">.. CANADIAN ADIRONDACKS ..</p>
+
+<hr />
+
+<p class="figleft"><img src="images/john1.png" alt="QUEBEC &amp; LAKE ST JOHN RAILWAY
+The New Route to the
+FAR-FAMED SAGUENAY." /></p>
+
+<p class="john">Trains connect at Chicoutimi with
+Saguenay Steamers for</p>
+
+<p><span class="johnt">TADOUSAC,</span><br />
+<span class="johnc">CACOUNA,</span><br />
+<span class="johnm">MURRAY BAY</span><br />
+<span class="johnq">and QUEBEC.</span></p>
+
+<p class="johni">A round trip unequalled in America,
+through matchless Forest,
+Mountain, River and Lake Scenery,
+down the majestic Saguenay by daylight
+and back to the Fortress City.<br />
+<br />
+<span class="johnib">TOUCHING AT ALL THE</span><br />
+<span class="johnib">BEAUTIFUL</span><br />
+<span class="johnib">SEA-SIDE RESORTS,</span></p>
+
+<p>on the Lower St. Lawrence, with
+their Chain of Commodious Hotels.</p>
+
+<p class="johni"><span class="smcap">Hotel Roberval</span>, Lake St. John,
+has first class accommodation for 300
+guests, and is run in connection with
+the <span class="smcap">Island House</span>, at <span class="smcap">Grand Discharge</span>,
+of Lake St. John, the Centre
+of the <span class="smcap">Ouananiche</span> Fishing
+Grounds.</p>
+
+<p class="johnb">PARLOR AND SLEEPING CARS</p>
+
+<p class="johnb">Magnificent Scenery,<br />
+<span class="johnbc">Beautiful Climate.</span></p>
+
+<p class="johni">Apply to the Ticket Agents of all
+Principal Cities.</p>
+
+<p class="johni">A beautifully illustrated Guide
+Book free on application.</p>
+
+<p class="johnfinal">ALEX. HARDY, <span class="johnfinal1">J. G. SCOTT,</span><br />
+<span class="johnfinal2">Gen. Pass. Agent, Quebec.</span> <span class="johnfinal3">Secy. &amp; Manager.</span></p>
+
+</div>
+
+<p><span class='pagenum'><a name="Page_viii" id="Page_viii">[Page viii]</a></span></p>
+
+<div class="railway">
+
+<p class="figcenter"><img src="images/railway1.png" alt="" /></p>
+
+<p class="railwayh2">The Quebec Railway,<br />
+Light &amp; Power Co.</p>
+
+<p class="railway">Operate a CONSTANT SERVICE OF
+ELECTRIC CARS from all points of
+the City to Montmorency Falls, Ste.
+Anne de Beaupr&eacute; and intermediate Stations
+at popular fares. They also supply
+incandescent and arc lighting to residences
+and stores at extremely low
+prices.</p>
+
+<hr />
+
+<p class="centerbold">Any information can be obtained from the General Manager
+or Superintendent.</p>
+
+<hr />
+
+<p class="railwayh3">EDWARD A. EVANS,<br />
+<span class="railway">General Manager.</span></p>
+
+<p>
+<span class="smcap">Office at the<br />
+<span class="railway1">RAILWAY STATION.</span><br />
+<span class="railway2">Corner of St. Paul and Ramsay Sts.</span></span></p>
+
+<p class="figcenter"><img src="images/railway3.png" alt="" /></p>
+
+<p class="center">Telephone No. 42.</p>
+
+<p class="figcenter"><img src="images/railway2.png" alt="" /></p>
+
+</div>
+
+<p><span class='pagenum'><a name="Page_ix" id="Page_ix">[Page ix]</a></span></p>
+
+
+<div class="ladies">
+
+<div class="ladies2">
+
+<p class="ladiesh1">LADIES ..</p>
+
+<p class="ladies">When you desire a most
+up-to-date JOB IN THE
+PRINTING LINE, remember
+we have the largest
+and most complete JOB
+OFFICE in town.</p>
+
+<p class="h2">.. THE DAILY TELEGRAPH ..</p>
+
+</div>
+
+<p class="h2">VICTOR LAFRANCE.<br />
+<span class="victorbook">BOOKBINDER.</span></p>
+
+<p class="buade">No. 4 Buade Street,</p>
+
+<p class="post">Opposite Post Office.</p>
+
+<p class="figcenter"><img src="images/victor1.png" alt="" /></p>
+
+<p class="h3">GENERAL JOB ESTABLISHMENT</p>
+
+<p class="center">&mdash;FROM&mdash;<br />
+<br />
+<span class="victor1">Plain Cheap Work Up to the</span><br />
+<span class="victor2">Richest &amp; Most Elaborately</span><br />
+<span class="victor3">Designed Bindings.</span></p>
+
+<p class="figcenter"><img src="images/victor1.png" width="85" alt="" /></p>
+
+<p class="center">Largest and Most Complete Plant in this City.</p>
+
+</div>
+
+<p><span class='pagenum'><a name="Page_x" id="Page_x">[Page x]</a></span></p>
+
+
+<div class="perry">
+
+<p class="figleft"><img src="images/perry1.png" alt="" /></p>
+
+<p class="perry1">There's Durability</p>
+
+<p class="perry">An well as elegance about
+our furniture that makes
+it attractive to all&mdash;if you
+doubt it, come and see.</p>
+
+<p class="perry2">Furniture</p>
+
+<p class="perry">Bought of us, while not
+intended for rough usage,
+will stand it all right. The
+children can play on it,
+though you'll be just as
+well pleased if it is used
+for comfort rather than
+for playing.</p>
+
+<p class="perryh1">JAMES PERRY,</p>
+
+<p class="perry3">323 St. Paul Street,<br />
+<span class="perry4">QUEBEC.</span></p>
+
+</div>
+
+<div class="extract">
+
+<p class="h1">..FINE..<br />
+FLAVORING EXTRACTS</p>
+
+<hr class="extract" />
+
+<p class="center">BEST GOODS &nbsp; &nbsp; &mdash;&mdash; &nbsp; &nbsp; BEST PRICES!</p>
+
+<hr class="extract" />
+
+<p class="h2">Imperial Extract Company</p>
+
+<p class="extract"><img src="images/extract1.png" alt="" /> CHICAGO.
+<br /><br /></p>
+
+<p class="center">...SOLE AGENT FOR QUEBEC...</p>
+
+<p class="h1">..The Red Cross Pharmacy..</p>
+
+<p class="center"><b>CORNER ST. JOHN</b> and <b>PALACE STS.</b></p>
+
+</div>
+
+<p><span class='pagenum'><a name="Page_xi" id="Page_xi">[Page xi]</a></span></p>
+
+
+<div class="chinic">
+
+<p><span class="chinic1">The</span><br />
+<span class="chinic2">CHINIC HARDWARE Co</span></p>
+
+<p class="center"><span class="chinic3">BRANCH STORE:</span><br />
+<span class="chinic4">Fabrique Street, - Quebec.</span></p>
+
+<p class="figcenter"><img src="images/chinic1.png" alt="" /></p>
+
+<p><span class="chinic5">Make a Specialty of</span></p>
+
+<p class="center"><span class="chinic6">House Furnishing Hardware</span><br />
+<span class="chinic7">&mdash;&mdash; AND &mdash;&mdash;</span><br />
+<span class="chinic6">- - Kitchen Utensils - -</span><br /></p>
+
+<p class="figcenter"><img src="images/chinic2.png" alt="" /></p>
+
+<p><span class="chinic8">Can furnish practically everything from...</span><br />
+<br /><span class="chinic9">A Steel Range</span><br />
+<span class="chinic10">&mdash; TO A &mdash;</span><br />
+<span class="chinic9">Larding Needle.</span></p>
+
+<p class="figcenter"><img src="images/chinic2.png" alt="" /></p>
+
+<p class="center">All new and practical kitchen helps being added to the
+stock as they appear on the markets of
+<br /><br />
+<span class="chinic11">CANADA, <span class="chinic12">UNITED STATES,</span> ENGLAND,<br />
+FRANCE and GERMANY.</span></p>
+
+</div>
+
+<p><span class='pagenum'><a name="Page_xii" id="Page_xii">[Page xii]</a></span></p>
+
+
+<div class="daly">
+
+<p class="center"><span class="daly">Terms: CASH.</span>   <span class="daly1">TELEPHONE 645.</span><br />
+<br />
+<span class="daly2">J. &amp; J. DALY</span><br />
+<br />
+<span class="daly3">Dealers in Provisions</span><br />
+<br />
+<span class="daly4">BEEF, GAME, POULTRY, EGGS, BUTTER, HAMS,<br />
+....BACON, FRESH and SALT PORK, &amp;c....</span></p>
+
+<p class="figcenter"><img src="images/daly1.png" alt="" /></p>
+
+<p class="center">33, MONTCALM MARKET,<br />
+... QUEBEC ...</p>
+
+
+</div>
+
+
+<div class="pfeiffer">
+
+<p class="center"><span class="pfeiffer1">UP-TO-DATE PEOPLE PATRONIZE</span><br />
+<span class="pfeiffer2">PFEIFFER'S DYE WORKS AND LAUNDRY.</span></p>
+
+<p class="figcenter"><img src="images/laundry1.png" alt="" /></p>
+
+<p>Shirt, Collars and Cuffs Laundered in the newest style of finish.
+"The DOMESTIC FINISH." No high gloss to look like Celluloid or
+Paper Collars, but a nice medium finish that has all the appearance of
+new work. High gloss finish is all out of style. Gentlemen these times
+always ask for the "Domestic Finish." We have equipped ourselves
+with the latest machines for this high grade of work.</p>
+
+<p>KID GLOVES cleaned by a new process, giving them the same soft
+finish as new kid. Try us and be convinced.</p>
+
+<p>FALL IS APPROACHING&mdash;Our Dyeing Departments are equipped
+in the same manner as the Laundry, with all the latest and most
+up-to-date machinery and appliances for the handling of all grades of
+work, from the most delicate fabrics to the heaviest and coarsest material.
+Fine Lace, Ladies Dresses, Gents' Suits, Curtains, Portieres, Rugs,
+etc. CARPETS CLEANED in a superior manner; all moths removed by
+our process of cleaning.</p>
+
+<p>All the orders entrusted to the Pfeiffer Dye Works and Laundry
+are under the personal supervision of the proprietors. All our work
+returned with the quickest despatch. Customers have not to wait until
+near midnight to have their goods returned. All orders returned early
+Saturday afternoon.</p>
+
+<p>
+BRANCH OFFICE, Phone 54. <span class="pfeiffer3">MAIN OFFICE, Phone 524.</span><br />
+<br />
+<span class="pfeiffer4">88 Cote du Passage, Levis.</span>    <span class="pfeiffer5">2, 4, 6 McMahon St., Quebec.</span></p>
+
+</div>
+
+<p><span class='pagenum'><a name="Page_xiii" id="Page_xiii">[Page xiii]</a></span></p>
+
+
+<div class="chafing">
+
+<p><span class="chafing1">The...</span><br />
+<span class="chafing2">CHAFING<br />
+DISH.</span></p>
+
+<p class="figcenter"><img src="images/chafing1.png" alt="Chafing Dish" /></p>
+
+<p class="chafing3">We offer the CHAFING DISH with
+the utmost confidence that to the
+user it will prove the most satisfactory
+and economical of cooking utensils.</p>
+
+<p class="chafing4">THE PRICES RANGE FROM $6 to $18.</p>
+
+<p class="chafing5">Our Booklet "The Chafing Dish," containing
+thirty-two recipes, sent free on application.</p>
+
+<p class="figcenter"><img src="images/chafing2.png" alt="" /></p>
+
+<p class="center"><span class="chafing6">G. SEIFERT &amp; SONS,</span><br />
+<span class="chafing7">16 Fabrique Street, Quebec.</span></p>
+
+</div>
+
+<p>&nbsp;</p>
+<p>&nbsp;</p>
+<hr class="full" />
+<p>***END OF THE PROJECT GUTENBERG EBOOK MY PET RECIPES, TRIED AND TRUE***</p>
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+</html>
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+The Project Gutenberg eBook, My Pet Recipes, Tried and True, by Various
+
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+
+
+
+Title: My Pet Recipes, Tried and True
+       Contributed by the Ladies and Friends of St. Andrew's Church, Quebec
+
+
+Author: Various
+
+
+
+Release Date: June 13, 2007  [eBook #21826]
+
+Language: English
+
+Character set encoding: ISO-646-US (US-ASCII)
+
+
+***START OF THE PROJECT GUTENBERG EBOOK MY PET RECIPES, TRIED AND TRUE***
+
+
+E-text prepared by Tamise Totterdell and the Project Gutenberg Online
+Distributed Proofreading Team (https://www.pgdp.net) from page images
+generously made available by Early Canadiana Online
+(http://www.canadiana.org)
+
+
+
+Note: Project Gutenberg also has an HTML version of this
+      file which includes the original illustrations.
+      See 21826-h.htm or 21826-h.zip:
+      (https://www.gutenberg.org/dirs/2/1/8/2/21826/21826-h/21826-h.htm)
+      or
+      (https://www.gutenberg.org/dirs/2/1/8/2/21826/21826-h.zip)
+
+
+      Images of the original pages are available through
+      Early Canadiana Online. See
+      http://www.canadiana.org/ECO/ItemRecord/38328?id=9106f89a0c3d04d6
+
+
+Transcriber's note:
+
+      Obvious typographical errors have been corrected, but
+      inconsistencies in spelling and hyphenation have been
+      retained.
+
+      Advertisements are presented as in the original--several
+      before the text with the remainder after the text.
+
+
+
+
+
+MY
+PET RECIPES
+TRIED and TRUE
+
+CONTRIBUTED BY THE LADIES AND FRIENDS
+OF ST. ANDREW'S CHURCH
+QUEBEC
+
+
+     *     *     *     *     *     *
+
+
+    BY APPOINTMENT FURRIERS TO THE QUEEN.
+
+    HOLT, RENFREW & Co.
+
+    QUEBEC and TORONTO.
+
+    THE ..
+    LARGEST
+
+    Manufacturers of
+    FINE FURS in Canada
+
+    Exclusive Designs in Ladies' Persian
+    Lamb and Sealskin Coats
+
+    FINE HUDSON BAY AND
+      RUSSIAN SABLE SKINS,
+        SILVER, WHITE AND
+          BLUE FOX SKINS.
+
+
+
+
+    RECIPES
+    ARE USELESS
+
+    Unless you have the ingredients to
+    demonstrate them.
+
+    This Is Where We Shine
+
+    We carry the very best of groceries
+    in Quebec. We make a specialty
+    of the choicest goods. Everything
+    is fresh and appetizing. If you are
+    among our customers you are aware
+    of these facts. If not give us a
+    trial order.
+
+    A. GRENIER
+
+    Family Grocer and Wine
+    Merchant
+
+    92 & 94 St. John Street
+
+    .. TELEPHONE 241 ..
+
+
+
+
+    ESTABLISHED 1842
+
+    GLOVER, FRY & CO.
+
+    ... IMPORTERS OF ...
+
+    FANCY DRY GOODS
+
+    NOVELTIES RECEIVED WEEKLY
+
+    DRESS AND MANTLE DEPARTMENTS Under
+    First Class Modistes. Special Orders
+    Executed Promptly
+
+    LATEST NOVELTIES IN MILLINERY,
+            STRAW, CHIP and FELT HATS
+                        ... NEW SHAPES.
+
+    GENTLEMEN'S CLOTHING Made To Order Within
+    12 Hours. First Class Fit and Workmanship
+    Guaranteed
+
+    All Goods Marked in Plain Figures.
+
+    One Price Only.
+
+    GLOVER, FRY & Co.
+
+    24 & 26 Fabrique Street,
+
+    Quebec.
+
+
+
+
+    Under the distinguished patronage of H. R. H. Princess Louise,
+    H. E. Lady Stanley of Preston, also Her Excellency Lady Aberdeen.
+    For Ladies Tailor made Garments.
+
+    D. MORGAN,
+    PLACE D'ARMES  -  QUEBEC.
+
+    Ladies Costumes
+
+    Of all descriptions in Cloth made to order on short
+    notice, also Cloaks, Ulsters, etc., etc.
+
+
+
+
+    Medicine ..
+
+    When you need medicine you want the best.
+    That is natural. A man may be contented
+    with an $18.00 overcoat even though he knows
+    some other men wear coats that cost $45.00.
+    A woman may wear $1 gloves and see the $2
+    kind without being disturbed. IT IS DIFFERENT
+    WITH MEDICINE. Everyone wants the
+    highest quality; and that is the only kind
+    we keep. We are particular in selecting and
+    buying our drugs; careful in making our
+    medicines and exact in compounding prescriptions.
+
+    WE SOLICIT YOUR TRADE ON THESE ASSURANCES.
+
+    HENRY WILLIS,
+    CHEMIST and DRUGGIST
+    4 St. John Street, - - - Quebec.
+
+
+
+
+    S. J. SHAW & Co.
+
+    13 St. John Street,
+
+    ... AND ...
+
+    Corner Mountain Hill
+    and Notre-Dame St.
+
+    House Furnishing
+    HARDWARE
+    FANCY MOULDS
+    AND SLICERS.
+
+    Telephones  {UPPER TOWN,      573
+                {LOWER TOWN,       44
+
+
+
+
+
+    [Illustration: M. TIMMONS & SON
+    MANUFACTURERS OF
+    GINGER ALE
+    SODA WATER &c.
+    QUEBEC]
+
+    THE BEST IN THE UNIVERSE.
+
+    THE ...
+
+    MAGI CALEDONIA
+    MINERAL WATERS
+
+    Are famous for the relief afforded in Rheumatism,
+    Indigestion, Dyspepsia, Liver, Kidney and Bladder
+    troubles, Blood and Skin diseases, Female Complaints,
+    etc. Surpassing in the cures the most
+    celebrated European Spas. At the World's Columbian
+    Exhibition, the highest distinction was
+    awarded the
+
+    MAGI CALEDONIA SPRINGS WATERS
+
+    over all competitors--Medal and Diploma.
+
+
+    M. TIMMONS & SON,
+
+    SOLE AGENTS & BOTTLERS,
+
+    90-92 COTE D'ABRAHAM, QUEBEC.
+
+
+     *     *     *     *     *     *
+
+
+MY
+PET RECIPES
+TRIED and TRUE
+
+CONTRIBUTED BY THE LADIES AND FRIENDS
+OF ST. ANDREW'S CHURCH
+QUEBEC
+
+
+
+
+
+
+
+    "We may live without poetry, music and art;
+     We may live without conscience, and live without heart;
+     We may live without friends; we may live without books;
+     But civilized man cannot live without cooks."
+                                      --OWEN MEREDITH.
+
+
+Quebec
+"Daily Telegraph" Printing House
+1900
+
+
+
+
+Rhymes to Remember...
+
+
+        "_Always have lobster sauce with salmon,
+        And put mint sauce your roasted lamb on.
+    In dressing salad mind this law
+    With two hard yolks use one raw.
+        Roast pork, sans apple sauce, past doubt
+        Is Hamlet with the Prince left out.
+    Broil lightly your beefsteak--to fry it
+    Argues contempt of christian diet.
+        It gives true epicures the vapors
+        To see boiled mutton minus capers.
+    Boiled turkey, gourmands know, of course
+    Is exquisite with celery sauce.
+        Roasted in paste, a haunch of mutton
+        Might make ascetics play the glutton.
+    To roast spring chickens is to spoil them,
+    Just split them down the back and broil them,
+    Shad, stuffed and baked is most delicious,
+    T'would have electrified Apicius.
+        Roast veal with rich stock gravy serve,
+        And pickled mushrooms too, observe,
+    The cook deserves a hearty cuffing
+    Who serves roast fowl with tasteless stuffing.
+        But one might rhyme for weeks this way,
+        And still have lots of things to say;
+    And so I'll close, for reader mine,
+    This is about the hour to dine._"
+
+
+
+
+SOUP.
+
+
+"The best soups are made with a blending of many flavors. Don't be
+afraid of experimenting with them. Where you make one mistake you will
+be surprised to find the number of successful varieties you can produce.
+If you like a spicy flavor try two or three cloves, or allspice, or bay
+leaves. All soups are improved by a dash of onion, unless it is the
+white soups, or purees from chicken, veal, fish, etc. In these celery
+may be used. In nothing as well as soups can a housekeeper be economical
+of the odds and ends of food left from meals. One of the best cooks was
+in the habit of saving everything, and announced one day, when her soup
+was especially praised, that it contained the crumbs of gingerbread from
+her cake box! Creamed onions left from a dinner, or a little stewed
+corn, potatoes mashed, a few baked beans--even a small dish of apple
+sauce have often added to the flavor of soup. Of course, all good meat
+gravies, or bones from roast or boiled meats, can be added to your stock
+pot. A little butter is always needed in tomato soup. In making stock,
+use a quart of water for every pound of meat and bone. Cut the meat in
+pieces, crack the bones, place all in the kettle, pour over it the
+proper quantity of cold water; let it soak a while on the back of the
+range before cooking. Let soup boil slowly, never hard, (an hour for
+each pound of meat) strain through a sieve or coarse cloth. Never let
+the fat remain on your soup. Let get cold and lift it off, or skim it
+off hot."
+
+
+BROWN STOCK.
+
+MRS. W. COOK.
+
+Four pounds shin of beef, or other meats and bones--four carrots, four
+onions, one turnip, one small head of celery, one half tablespoonful of
+salt, one half teaspoonful of peppercorns, six cloves, five pints of
+cold water. Cut up the meat bone and place it in a large saucepan, pour
+over the water, skim when boiling, prepare the vegetables, add them to
+the saucepan; cover closely and boil slowly four hours. The spice should
+be added with the vegetables.
+
+
+CREAM OF CELERY SOUP.
+
+MRS. ERNEST F. WURTELE.
+
+One quart chicken or veal broth; one quart milk; one half cupful rice;
+one teaspoonful salt; one head celery; seasoning. Use for this soup a
+quart of chicken or veal broth and about a quart of milk; pick over and
+wash the rice, rinse it well in cold water, and put it in a thick
+saucepan over the fire with a pint of milk and a teaspoonful of salt;
+wash a head of celery and grate the white stalks, letting the grated
+celery fall into milk enough to cover it; put the grated celery with the
+rice and gently simmer them together until the rice is tender enough to
+rub through a sieve with a potato masher, adding more milk if the rice
+absorbs what has first been put with it. After the rice has been rubbed
+through the sieve, return it to the saucepan, place it again over the
+fire, and gradually stir with it the quart of stock or broth; if this
+quantity of stock does not dilute the soup to a creamy consistency, add
+a little milk; let the soup get scalding hot, season it with salt, white
+pepper, and a very little grated nutmeg, and serve at once.
+
+
+CELERY SOUP.
+
+MRS. STOCKING.
+
+Four large potatoes, three large onions, six or eight stalks of celery.
+Chop all the vegetables very fine, and place in an earthern kettle and
+cover with boiling water, stir often till cooked, then add one quart of
+milk and let boil; add butter, pepper and salt to taste. This receipt
+will serve six persons.
+
+
+CHICKEN CREAM SOUP.
+
+MRS. DUNCAN LAURIE.
+
+Take the carcase of a roast chicken or turkey, break the bones, and
+cover with a quart of cold water and simmer for two hours adding
+boiling water, to keep the original quantity. Strain and return to
+kettle, add one chopped onion, two grated raw potatoes, one half small
+turnip grated, and one half cup rice. Boil until rice is very soft.
+Strain again, and return to kettle and let boil, and add one pint milk,
+one teaspoon cornstarch rubbed smooth in a tablespoon butter and a
+little salt and pepper, serve hot.
+
+
+CONSOMME A LA TOLEDO--CLEAR SOUP.
+
+MISS STEVENSON.
+
+One quart stock, two eggs, two gherkins, a little red and green
+colouring, two tablespoonfuls cream, whites and shells of two eggs, one
+wine glass of sherry, and a little nutmeg. Beat the two whole eggs, pour
+over them the cream (hot.) Season the custard with pepper, salt and
+nutmeg, colour half red and half green, pour both parts into buttered
+tins, poach in hot water until firm. Beat the whites and shells of eggs
+with a little cold water, add them to the stock, pour it into a saucepan
+and whisk over the fire till boiling; draw on one side and simmer ten
+minutes. Cut the custard in shapes, rinse then in warm water, shred the
+gherkins, strain the soup, add the wine and garnishing just before
+serving.
+
+
+CAULIFLOWER SOUP.
+
+One cauliflower, two yolks of egg, one half pint of cream, one quart
+chicken stock. Boil together the stock and cauliflower, for twenty
+minutes, take out the cauliflower, put aside some of the best parts,
+pass remainder through a sieve, mix together the yolks and cream, add
+them to the soup, put all in a saucepan and stir over the fire until it
+begins to thicken, put the pieces of cauliflower into a tureen and pour
+the soup over them; the stock used in this soup is better without any
+other vegetables.
+
+
+FISH SOUP.
+
+Two pounds of raw fish, one tablespoonful parsley, one and one half
+ounces butter, one ounce flour of rice, one half pint milk, one quart of
+water, pepper, and salt. Boil together the bones and skin of fish for
+half an hour. Strain, melt butter in a saucepan, stir into it the flour,
+add strained water from the pan. Cut up the fish into small pieces, add
+it, also salt and pepper, boil slowly ten minutes, add parsley at last
+minute.
+
+
+GIBLET SOUP.
+
+MISS BEEMER.
+
+Giblets from two or three fowls; two quarts of water; one of stock; two
+tablespoons of butter, ditto of flour; salt, pepper, and onion if
+desired. Put giblets on to boil in the water and boil gently till
+reduced to one quart (about two hours); take out the giblets, cut off
+tough parts and chop fine the remainder. Return to the liquor and add
+stock. Cook butter and flour together until a rich brown, and add to
+the soup; season, cook gently half an hour; stir in half a cup of bread
+crumbs and in a few minutes serve hot.
+
+
+KIDNEY SOUP.
+
+MISS STEVENSON.
+
+One ox kidney, one quart second stock or water, one tablespoon Hardy
+sauce, one tablespoon mushroom ketchup, one ounce butter, one ounce rice
+flour, pepper, salt and cayenne. Wash and dry the kidney, cut into thin
+slices; mix together the flour, pepper and salt and roll the kidney in
+it. Brown them quickly in the butter, pour over the stock, skim when
+boiling. Add sauce and simmer slowly two hours.
+
+
+LENTIL SOUP.
+
+MRS. THEOPHILUS OLIVER.
+
+One half pound of lentils, one carrot, one onion, one ounce dripping,
+salt, pepper corns, one quart of water, one tablespoon of flour. Soak
+the lentils all night, wash well, scrape carrot, and onion cut up. Put
+the dripping into a saucepan, when warm, put in vegetables, lentils and
+flour. Stir for five minutes until all fat is absorbed, add the water
+warm, some herbs tied in a bit of muslin. Boil for an hour or more. Rub
+through a sieve, return to saucepan. Reheat and serve.
+
+
+OX TAIL SOUP.
+
+MRS. W. COOK.
+
+Divide an ox tail into lengths of an inch and a half; melt an ounce of
+butter in a stew pan and fry the pieces in this, turning them about for
+five minutes. Add two quarts of stock or water and bring gently to a
+boil. Throw in a teaspoonful of salt, and carefully remove the scum as
+it rises. Add a carrot, a turnip and an onion with two cloves stuck in
+it, a little celery, a blade of mace and a small bouquet of garum. Stew
+gently two and one half hours. Strain the soup and put the pieces of ox
+tail in cold water to free them of fat. Mix an ounce and one half of
+flour smoothly with a little cold water, add to the stock and simmer for
+twenty minutes. Add a little cayenne, a few drops of lemon juice and a
+glass of port wine if liked and serve.
+
+
+OYSTER SOUP.
+
+MISS MIRIAM STRANG.
+
+One quart boiling water, one quart milk, stir in one teacup rolled
+cracker crumbs, season with pepper and salt to taste. When all come to a
+boil add one quart of oysters; stir well so as to keep from scorching,
+then add a piece of butter size of an egg; let it boil up just once,
+then remove from the fire immediately.
+
+
+CREAM OF PEA SOUP.
+
+MISS RUTH SCOTT.
+
+One tin of peas and one pint of water, a very small piece of onion, let
+it boil about twenty minutes, strain and mash through sieve. Two
+tablespoonfuls of butter, and one of flour, well blended together. Add
+that to the peas. Last of all add a pint or _more of boiling milk_. Put
+on the stove till it thickens, but be careful not to let it boil.
+
+
+PALESTINE SOUP.
+
+MRS. W. COOK.
+
+Wash and pare two pounds of artichokes and put them in a stewpan with a
+slice of butter, two or three strips of bacon rind, which have been
+scalded and scraped and two bay leaves. Put the lid on the stew pan and
+let the vegetables "sweat" over the fire for eight or ten minutes,
+shaking the pan occasionally to keep them from sticking. Pour on water
+to cover the artichokes and stew gently till soft. Rub them through a
+sieve, mix the liquor they were boiled in with them, make the soup hot
+and add boiling milk until it is as thick as double cream. Add pepper
+and salt to taste. Just before serving, mix with the soup a quarter of a
+pint of hot cream. This addition will be a valuable one, but may be
+dispensed with.
+
+
+PUREE DE PETIT POIS.
+
+MISS STEVENSON.
+
+One pint green peas, two yolks of egg, one gill cream, one and one half
+pints stock, salt and pepper. Strain the liquid from the peas, put them
+with the stock in a saucepan and simmer twenty minutes; pass them
+through a sieve, pour back to the pan, add yolks, cream, pepper and
+salt, and stir over the fire until it begins to thicken; do not allow it
+to boil. A spray of mint boiled with the peas is a great improvement.
+
+
+PUREE DE VEAU.
+
+Four ounces pounded veal, one pint stock, one ounce butter, one ounce
+flour, yolks of two eggs, few drops of lemon juice, one half pint
+whipped cream. Mix veal and butter together in a saucepan, add flour,
+then by degrees the stock (hot) just boil up. Mix yolks and add little
+by little the cream, a few drops of cochineal, salt and pepper, pour
+over this the contents of the saucepan very carefully.
+
+
+TOMATO SOUP.
+
+MRS. HENRY THOMSON.
+
+One pint of stewed tomatoes, add a pinch of soda, stir till it ceases
+foaming, then add one pint boiling water and one pint of milk, strain
+and put on the stove and when near boiling, add a tablespoonful of
+cornstarch, wet it with a little cold milk, one tablespoon butter, a
+little pepper and salt to taste.
+
+
+TOMATO SOUP.
+
+MISS EDITH HENRY.
+
+Take a tin of tomatoes and add half a pint of water. Let this boil for
+half an hour till the tomatoes are well broken. Add a tablespoonful of
+cornstarch, dissolved in a little cold water and mix well. Flavor with
+salt and pepper to taste, and half a small onion. Then add a quart of
+milk. Let this boil and stir well, so that it will mix, and be careful
+that it does not burn on the bottom of the pan.
+
+
+TURKISH SOUP.
+
+MRS. W. COOK.
+
+One quart of white stock, one half teacupful of rice, yolks of two eggs,
+one tablespoon cream, salt and pepper. In preparing this soup boil first
+the rice in the stock for twenty minutes. Then pass the whole through a
+wire sieve, rubbing through such of the rice as may stick with a spoon,
+then stir it thoroughly to beat out such lumps as the rice may have
+formed and return all to the saucepan. The yolk of egg, cream, pepper
+and salt, must now be well beaten together and added to the stock and
+rice, the whole stirred over the fire for two minutes, care being taken
+to prevent boiling after the eggs are put in, or they will curdle. This
+soup should be served very hot and is excellent.
+
+
+TURTLE BEAN SOUP.
+
+MISS FRASER.
+
+One pint of black beans, boil in two quarts of water, one onion, two
+carrots, small teaspoon of allspice, five or six cloves, a small bit of
+bacon or ham. A good bone of roast beef or mutton, let all boil till
+quite tender perhaps two hours. Then turn into a colander, take out the
+bone and rub all the rest with a wooden spoon through the colander, if
+this is too thick add some stock or water. Some meat balls can be
+added.
+
+
+
+
+FISH AND OYSTERS.
+
+
+    "Now good digestion wait on appetite,
+     And health on both."--MACBETH.
+
+
+RULE FOR SELECTING FISH.
+
+If the gills are red, the eyes full, and the whole fish firm and stiff,
+they are fresh and good; if on the contrary, the gills are pale, the
+eyes sunken, the flesh flabby, they are stale.
+
+
+BAKED CODFISH.
+
+MRS. DAVID BELL.
+
+Choose a good sized fresh codfish, prepare it for cooking without
+beheading it, fill the inside with a dressing of bread crumbs, a finely
+chopped onion, a little chopped suet, pepper and salt and moisten all
+with an egg. Sew up the fish and bake, basting with butter or dripping.
+If butter, beware of too much salt.
+
+
+BAKED CODFISH.
+
+MRS. R. M. STOCKING.
+
+Pick very fine one cup of codfish; soak several hours in cold water;
+have ready two cups of mashed potatoes and mix well with one egg, a cup
+of milk, one half cup of butter, little salt and pepper; put this in a
+baking dish and cover the top with bread crumbs; moisten with milk; bake
+one-half hour.
+
+
+CURRIED FISH.
+
+MRS. W. COOK.
+
+One pound cooked white fish, one apple, two ounces of butter, one onion,
+one pint of fish stock, one tablespoon curry-powder, one tablespoon
+flour, one teaspoon lemon juice or vinegar, salt and pepper, six ounces
+of rice. Slice the apple and onion, and brown them in a pan with a
+little butter, stir in them the flour and curry powder, add the stock by
+degrees; skim when boiling and simmer slowly one half hour, stir in them
+the lemon juice, also a very small teaspoon sugar; strain and return to
+the saucepan, cut up the fish into neat pieces, and put them into the
+saucepan also, when quite hot dish with a border of rice.
+
+
+FISH CREAM.
+
+MRS. J. G. SCOTT.
+
+One can of salmon, one quart of milk, one cup of flour, one cup of
+butter, three eggs, one cupful of bread crumbs, one half cupful grated
+cheese, one onion, one bunch of parsley, two bay leaves. Take the canned
+salmon, or boil a fish, and when cool take out the bones and break the
+fish in small pieces. Put on to boil one quart of milk, an onion, a
+bunch of parsley, and two bay leaves; after boiling strain through a
+colander, then add a cup of flour mixed smooth with cold milk and a cup
+of butter; beat up three eggs and pour into the mixture. Put in a baking
+dish alternate layers of fish and cream until the dish is full, putting
+cream top and bottom. Place on top one cup of bread crumbs and one half
+cup of grated cheese. Salt to taste, and cayenne pepper. Bake twenty
+minutes.
+
+
+FISH MOULD.
+
+MRS. A. COOK.
+
+Boil a fresh haddock, remove the bones and pick it in pieces, soak some
+bread in milk; put the fish, bread, a small piece of butter, one or two
+eggs, pepper and salt together in a bowl and beat them well together.
+Put the mixture in a mould and steam, turn out, and garnish with
+parsley. Tomato sauce is nice poured round the mould when turned out.
+The fish should be about twice the quantity of the bread.
+
+
+TOMATO SAUCE.
+
+Six tomatoes, two ounces butter, one half ounce flour, one half pint
+stock, one teaspoon of salt, one fourth teaspoon of pepper. Place the
+tomatoes in a pan and pour over them the stock, add salt and pepper.
+Place the pan over the fire and cook all slowly for half an hour. Place
+a wire sieve over a basin and rub the tomatoes and stock through the
+sieve. Melt the butter in a saucepan, add the flour stir well together,
+pour over the tomatoes and stock and stir all over the fire till
+boiling, when the sauce is ready for use. Tinned tomatoes do not take so
+long to boil.
+
+
+FISH SCALLOP.
+
+MISS RUTH SCOTT.
+
+Remains of cold fish of any sort, one half pint of cream, one half
+tablespoonful anchovy sauce, one half teaspoonful made mustard, one half
+teaspoonful walnut ketchup, pepper and salt, bread crumbs. Put all the
+ingredients into a stew pan, carefully picking the fish from the bones;
+set it on the fire, let it remain till nearly hot, and stir
+occasionally. Then put in a deep dish, with bread and small bits of
+butter on top; put in the oven till nearly browned. Serve hot.
+
+
+FISH PIE.
+
+MRS. ANDREW THOMSON.
+
+Boil one haddock, take the best part of the fish, one pint of milk and a
+piece of butter as large as an egg, half a cup of flour, two yolks of
+eggs, stir together, and then mix well with the fish. Put in a pudding
+dish, and take a half cup of bread crumbs, half a cup of grated cheese,
+put in the oven for ten minutes, salt and pepper to taste.
+
+
+POTTED HERRINGS.
+
+MRS. DAVID BELL.
+
+Scale and clean fresh herrings, then taking the fish by the tail you can
+easily remove the backbone drawing it towards the head. The smaller
+bones will melt in the vinegar; remove the heads and roll each fish up,
+tail end inside, and wind a thread round each roll, lay them in the
+vessel they are to remain in till used, a stone earthernware crock is
+best. Make scalding hot with spices as much vinegar as will cover them,
+pour it over the fish and keep them hot about the stove for about an
+hour, when they will be well cooked through; do not let them boil or
+they will break. Keep in a cool place. Spices: whole white pepper, whole
+allspice, and a blade of mace if it is liked.
+
+
+LOBSTER CUTLETS.
+
+MRS. FARQUHARSON SMITH.
+
+Mince the lobster fine, and season with pepper and salt, make good and
+thick with drawn butter. Mix with the lobster enough to make it stick
+together. Shape with the hands into cutlets, roll in bread crumbs and
+fry in hot lard.
+
+_The Sauce:_--Make rather a thin custard, season with pepper, salt and a
+little nutmeg and chopped parsley, place over the cutlets.
+
+
+LOBSTER STEW.
+
+MRS. ERNEST F. WURTELE.
+
+Take a boiled lobster and split it open, cut the meat into small pieces
+and put into a saucepan with one pint of milk; when boiling add two
+tablespoons of flour dissolved in a little water, and boil ten minutes.
+Season with salt, pepper and a small piece of butter. Just before
+serving pour in a wineglassful of sherry. Canned lobster may be used
+with very good results.
+
+
+OYSTER PIE.--FAMOUS.
+
+One cup melted butter is put in a lined saucepan, and three tablespoons
+of flour which are rubbed well into the butter, one half teaspoon of
+mace, a little pepper and salt. The juice of the oysters is put into
+this to make it thin, and little by little one quart of boiling milk to
+one quart of oysters. Last the oysters are put in very carefully and
+given a very short boil. The whole is pretty thick and is then put into
+a pie dish with pie crust over; one cup of cream is put in just before
+the oysters are emptied into the pie dish.
+
+
+OYSTER PIE OR PATTIES.
+
+MISS M. A. RITCHIE.
+
+Crust:--One pound of butter, one pound of flour, one half cup of water.
+Sauce:--One tablespoonful of butter, two tablespoonfuls of flour, one
+cup of cream or milk, one pint of oysters.
+
+
+ESCALOPED OYSTERS.
+
+MADAME J. T.
+
+Butter the dish; cover the bottom of the dish with bread crumbs, add a
+layer of oysters, season with pepper and salt, then bread crumbs and
+oysters until you have three layers. Finish with crumbs, cover the top
+with small pieces of butter, bake half an hour.
+
+
+CREAMED OYSTERS ON TOAST.
+
+MRS. R. M. STOCKING.
+
+One quart of milk, two tablespoons flour three tablespoons butter,
+pepper and salt. Put milk in double boiler, mix butter and flour
+thoroughly, adding a little cold milk before stirring into the hot milk;
+cook: One pint of oysters, let simmer in their liquor for about five
+minutes, then skim out, drop into the cream sauce. Prepare thin slices
+of crisp toast, lay on heated platter; pour over creamed oysters, serve
+at once. Delicious.
+
+
+OYSTER CROQUETTES.
+
+MISS STEVENSON.
+
+Twenty-five oysters, one dessertspoonful chopped parsley, three ounces
+butter, one and one half ounces flour, one gill milk or cream, one
+teaspoon lemon juice, one egg, three tablespoons bread crumbs, salt and
+pepper. Boil the oysters in their own liquor five minutes, cut them in
+rough pieces, melt the butter in a saucepan, stir in the flour, add
+cream by degrees, also oyster liquor, boil two minutes, add then the
+parsley, pepper, and salt, put in the oysters and allow the mixture to
+cool. Form it then into croquettes on a slightly floured board. Roll in
+the beaten egg and bread crumbs and fry in hot fat two minutes.
+
+
+MOULDED SALMON.
+
+MISS MARION STOWELL POPE.
+
+One tin of salmon chopped, one cup fine bread crumbs, four eggs broken
+in four tablespoons melted butter, one teaspoon chopped parsley, pepper
+and salt to taste. Put into a plain buttered mould and sprinkle with
+flour, cover and steam one hour.
+
+_Sauce for the above:_--One teaspoon cornstarch, a little butter, one
+and one half cups of milk, pepper, salt and nutmeg to taste. A little
+tomato ketchup or anchovy sauce added. When it comes to the boil, add
+one well beaten egg; pour round the mould and serve hot.
+
+
+CREAMED SALMON.
+
+MISS H. BARCLAY.
+
+One can salmon minced fine, draw off the liquor. For the dressing, boil
+one pint milk, two tablespoons butter, salt and pepper to taste. Have
+ready one pint of bread crumbs, place a layer in the bottom of the dish,
+then a layer of fish, then a layer of dressing, and so on, leaving
+crumbs for the last layer, and bake till brown.
+
+
+
+
+MEATS.
+
+
+MEATS.
+
+MRS. DAVID BELL.
+
+To make beefsteak tender, rub a pinch of baking soda on each side of the
+steak about an hour before cooking and roll it up on itself in the
+meantime. A very small pinch of brown sugar used in the same way is
+good, but the soda is thought preferable.
+
+
+MEAT BALLS.
+
+MRS. WADDLE.
+
+Mash finely some potatoes, pass through a sieve, stir in the yolks of
+two eggs, one ounce of butter, pepper and salt. Mince finely some beef
+or tongue. Mix all well together, add a little parsley, roll into balls,
+cover with egg and bread crumbs, fry in hot lard. Let them dry before
+the fire on paper. Very good.
+
+
+SPICED BEEF.
+
+Rub well into a round weighing forty pounds, three ounces saltpetre, let
+stand six or eight hours, pound three ounces allspice, one pound black
+pepper, two pounds salt, and seven ounces brown sugar; rub the beef well
+with the salt and spices. Let it remain fourteen days turning it every
+day and rub with the pickle, then wash off the spices and put in a deep
+pan, cut small six pounds of suet, put some in the bottom of the pan,
+the greater part on the top, cover with coarse paste and bake eight
+hours; when cold take off the paste pour off the gravy, it will keep six
+months.
+
+
+SPICED BEEF.
+
+MISS J. E. FRASER.
+
+Two pounds of raw steak from the round, free from bone, fat or sinew,
+chopped very fine, six soda biscuits rolled fine, one cup of milk, two
+eggs beaten in one tablespoon salt, one dessertspoon of pepper, and add
+a little spice if you like. Butter an earthenware jar as large round the
+top as the bottom and press the mixture in very lightly. Cover with
+butter one half inch thick. Cover the jar with a plate and bake in an
+oven for two hours. Serve whole or cut in slices. Nicer cold.
+
+
+BEEF A LA MODE.
+
+MRS. I. T. SMYTHE.
+
+One half pound of meat, cut up into four inch squares and two or three
+inches thick, add onion chopped fine, one teaspoon salt, and one half
+teaspoon pepper, cover with boiling water and place in jar and cook in
+oven for two hours.
+
+
+BEEF OLIVES.
+
+MRS. GEORGE M. CRAIG.
+
+Thin slices of steak cut into squares about the size of hand; make a
+dressing similar to chicken, bake, then put on the steak and roll, put
+in the saucepan with some onion and butter in a little water, let it
+simmer for an hour and a half to two hours.
+
+
+COLD MEAT CUTLETS.
+
+MRS. A. COOK.
+
+Half pound cold meat or chicken, one ounce butter, one ounce of flour,
+one gill white stock, one teaspoon chopped parsley, one half saltspoon
+grated nutmeg, small teaspoon of salt, saltspoon of pepper, grated rind
+of half a small lemon. Pass chicken twice through the mincer, then melt
+the butter, stir into it the flour, get it perfectly smooth and add
+stock, don't let it brown, stir until it boils and boil two minutes, add
+the chicken, (when properly cooked will leave the pan clearly) add
+pepper, salt, nutmeg, parsley and lemon, put it away to cool. In using
+cold beef, a teaspoon anchovy essence or paste is an improvement, and to
+mutton a teaspoon mushroom catsup. When the mixture is cold, place some
+flour on board to prevent sticking and form into rolls with square
+edges, beat the egg, place breadcrumbs mixed with pepper and salt on
+paper, put the rolls first in the egg, then in crumbs, have sufficient
+fat in pan and when the white smoke rises, put the rolls in and fry
+three minutes, drain on paper. Brown sauce may be served and mashed peas
+or potatoes placed in the centre.
+
+
+CURED MUTTON HAMS.
+
+MRS. W. COOK.
+
+Quarter of a pound bay salt, ditto of common salt, one ounce saltpetre,
+four ounces brown sugar, one ounce allspice, four ounces black pepper
+(whole), the allspice or one ounce of coriander seed must be bruised not
+ground, one quart of water: boil all together a few minutes and rub on
+hot. In three weeks the hams will be ready to hang if well rubbed with
+the pickle everyday. Sufficient pickle for two.
+
+
+BRAISED MUTTON.
+
+MRS. ARCHIE COOK.
+
+One boned shoulder of mutton, four ounces of bread crumbs, two ounces of
+suet, rind of half a lemon, bunch of mixed vegetables, one tablespoon
+chopped parsley, other herbs if liked, one egg, a little milk, one
+teaspoon of salt, half teaspoon of pepper. Chop suet finely (or fat from
+mutton will do) add breadcrumbs, parsley, grated lemon rind and salt,
+moisten with egg and milk. Place mixture in mutton, roll up and tie
+securely. Slice vegetables and put them with bones in saucepan also two
+cloves, a bay leaf and peppercorns, pour over them a pint of stock or
+water, place mutton on top and boil slowly about one and one half hours
+according to size of meat, then brush it over with glaze or sprinkle
+with flour, pepper and salt and bake it half an hour. Place on a dish,
+pour fat from pan and stir in half ounce of flour (browned) add stock in
+which meat was cooked, also one tablespoon mushroom catsup and one
+tablespoon Worcester sauce, pepper and salt, boil two minutes and strain
+around meat. Vegetables in stock can be cut to ornament the dish.
+
+
+GENUINE IRISH STEW.
+
+MRS. DUNCAN LAURIE.
+
+Take the feet and legs of a pig, cut off at the hams, two will be
+sufficient for a family of eight. Singe off the hair and thoroughly
+cleanse them, removing the toes by scorching. Cut the legs in pieces
+suitable for stewing, put down in cold water and cook slowly for three
+hours. Pare and cut up nine or ten good sized potatoes and add to your
+stew with salt and pepper, about one half an hour before dishing. After
+the potatoes have been put in, the greatest care must be taken to
+prevent them from sticking to the pot and burning, therefore you must
+stir frequently with a spoon. What remains from dinner pour into a mould
+and it will become a jelly, which is nice eaten cold for breakfast.
+
+
+TO STEW A FRESH TONGUE.
+
+MRS. ARCHIE COOK.
+
+Wash it very well and rub it well with common salt and a little
+saltpetre; let it lie two or three days; then boil till the skin will
+peel off; put it into a saucepan with part of the liquor it has boiled
+in and a pint of good stock, season with black and Jamaica pepper, two
+or three pounded cloves. Add a glassful of white wine, a tablespoonful
+of mushroom catsup and one of lemon pickle, thicken with butter rolled
+in flour. Stew the tongue till quite soft in this sauce; the wine can be
+added when dished or left out if preferred.
+
+
+LAMBS' TONGUES STEWED.
+
+MRS. ARCHIE COOK.
+
+Six tongues, three heaping tablespoons of butter, one large onion, two
+slices of carrot, three slices of white turnip, three tablespoons flour,
+one of salt, a little pepper, one quart of stock or water and some sweet
+herbs. Boil the tongues one hour and a half in clear water, take them
+up, cover with cold water, and draw off the skins. Put the butter,
+onion, turnip and carrot in the stewpan and cook slowly for fifteen
+minutes, then add the flour and cook until brown, stirring all the time.
+Stir the stock into this and when it boils up, add the tongues, salt,
+pepper and herbs; simmer gently for two hours. Cut the carrots, turnips
+and potatoes into cubes. Boil the potatoes in salted water ten minutes
+and the carrots and turnips one hour. Place the tongues in the centre of
+a hot dish, arrange the vegetables around them, strain the gravy, over
+all. Garnish with parsley.
+
+
+ROAST FILLET OF VEAL.
+
+MRS. RATTRAY.
+
+Take a good sized, white, fat leg of veal, weighing some ten or twelve
+pounds. Remove the meat carefully from the bone and take out the bone.
+Then pin the meat securely into a nice round with skewers; fill the
+cavity from which the bone was taken with the following dressing. Roast
+in a slow oven, allowing one quarter of an hour for each pound, and be
+sure to keep it thoroughly basted with plenty of beef dripping.
+
+
+DRESSING.
+
+Make ready one coffee cup of bread crumbs, one teaspoonful of chopped
+parsley, one half teaspoonful summer savory, pepper and salt to taste.
+Take a good sized onion, peel, slice, and fry it well with a piece of
+butter the size of an egg; pour the liquor from this into your bread
+crumbs and blend all thoroughly together. Be careful not to put the
+onion in, only the fried butter and onion juice. When the meat is
+cooked, remove from pan and make a rich brown gravy to serve with it.
+Garnish your dish with fried bacon and slices of lemon.
+
+
+STUFFING FOR VEAL.
+
+MRS. W. CLINT.
+
+Chop half a pound of beef suet very fine, put in a basin, with eight
+ounces of bread crumbs, four ounces of chopped parsley, a tablespoonful
+of equal quantities of powdered thyme and marjoram, the rind of a lemon
+grated, the juice of half a one; season with pepper and salt, and a
+quarter of a nutmeg; mix the whole with two eggs; this will do also for
+turkey or baked fish.
+
+
+YORKSHIRE PUDDING.
+
+MRS. GEORGE CRESSMAN.
+
+Two eggs, four tablespoonfuls of flour, a little salt and milk to make a
+batter the thickness of cream. When the beef is roasted pour off the
+boiling dripping into another pan, turn in the batter and bake to a good
+brown.
+
+
+
+
+GAME.
+
+
+ACCOMPANIMENTS.--With wild ducks, cucumber sauce, currant jelly or
+cranberry sauce.
+
+
+ROAST DUCK WITH APPLES.
+
+MISS BEEMER.
+
+Pluck and singe a duck, draw it without breaking the intestines, wipe it
+with a wet towel and lay it in a baking pan; wipe a dozen small sour
+apples with a wet cloth, cut out the cores without breaking the apples,
+and arrange them around the duck; put the pan into a hot oven and
+quickly brown the duck, then moderate the heat of the oven and continue
+the cooking for about twenty minutes, or until the apples are tender but
+not broken, baste both duck and apples every five minutes until they are
+done, and then serve them on the same dish. It is a great improvement
+some think, to parboil the duck for fifteen minutes with an onion in the
+water, and the strong fishy flavor that is sometimes so disagreeable in
+wild ducks will have disappeared. A carrot will answer the same purpose.
+
+
+ROAST QUAIL WITH BREAD SAUCE.
+
+Peel and slice an onion and put it over the fire in a pint of milk;
+pluck and singe half a dozen quail, draw them without breaking the
+intestines, cut off the heads and feet, and wipe them with a wet towel;
+rub them all over with butter; season them with pepper and salt, and
+roast them before a very hot fire for fifteen minutes basting them three
+or four times with butter. Have some slices of toast laid under them to
+catch the drippings. While the birds are roasting make a bread sauce as
+follows; roll a pint bowlfull of dry bread, and sift the crumbs; use the
+finest ones for the sauce, and the largest for the frying later; remove
+the onion from the milk in which it has been boiling, stir into the milk
+the finest portion of the crumbs, season it with a saltspoonful of white
+pepper and a grate of nutmeg, stir in a tablespoonful of butter, and
+stir the sauce until it is smooth; then place the saucepan containing it
+in a pan of boiling water to keep it hot; put two tablespoonfuls of
+butter over the fire in a frying pan, and when it is smoking hot put
+into it the coarse half of the crumbs, dust them with cayenne pepper,
+and stir them until they are light brown; then at once put them on a hot
+dish; put the bread sauce into a gravy-boat ready to send it to the
+table. Arrange to have the fried breadcrumbs, sauce and quail done at
+the same time; serve the birds on the toast which has been laid under
+them; in serving the quail, lay each bird on a hot plate, pour over it a
+large spoonful of the bread sauce and on that place a spoonful of the
+fried bread crumbs.
+
+
+VENISON STEAK.
+
+MRS. ERNEST F. WURTELE.
+
+Take a piece of frozen venison, and put into water in which has been put
+two tablespoons of vinegar. Just leave until the ice comes to the
+surface of the meat, take the meat out and remove the ice with a knife;
+wipe dry and flour well, put a good piece of butter in the pan; let
+brown, put the steak in salt, and pepper, fry on both sides, then add a
+cup of rich milk, push the pan to the back of the stove and cover it and
+let it stew slowly for one and a half hours--If the steak is very dry
+lard it with salt pork before frying.
+
+
+STEWED PIGEONS.
+
+MRS. HARRY LAURIE.
+
+For two pair of pigeons stuff first with bread, summer savory, butter,
+pepper, salt. Put eight or nine slices of fat pork, in an iron pot to
+fry, until the pork is well browned, then take it out and put in the
+pigeons and let brown thoroughly, keep turning to prevent burning. Then
+add one pint of stock, season if required, put back slices of pork and
+let stew for an hour and a half (at least) quietly. If gravy is not
+thick enough, add a tablespoon of brown flour. About quarter of an hour
+before done, put in a can of green peas--Then serve.
+
+
+STEWED HARE.
+
+Can be prepared in the same manner as the above for stewed pigeons, with
+the addition of spices: cloves a few, and a little more of cinnamon.
+
+
+BREAD SAUCE.
+
+MRS. BENSON BENNETT.
+
+One half pint boiled milk to one cup of fine bread crumbs, one small
+onion, two cloves, one piece of mace, salt to taste, let simmer five
+minutes, add small piece of butter.
+
+
+CRANBERRY JELLY.
+
+Pare, quarter, and core twelve good sized tart apples, place in a
+porcelain kettle with two quarts of cranberries, cover well with cold
+water and stew until soft, then strain through a jelly bag, add to this
+juice two pounds of confectioner's sugar, and boil as you would any
+other jelly, until it falls from the skimmer; when you dip it in skim
+off any froth that arises while boiling, put in moulds and let it get
+firm before using.
+
+
+PLAIN DRESSING FOR FOWLS.
+
+MRS. W. CLINT.
+
+One cup and a half of bread crumbs (not too stale), one heaped teaspoon
+each of parsley, thyme and savory, one dessert spoonful butter, half
+teaspoon salt, quarter of a teaspoon pepper, mix all together with a
+little milk.
+
+
+PLAIN DRESSING FOR GEESE AND DUCKS.
+
+One cup breadcrumbs or potatoes, one cup or more of stewed onions, one
+tablespoon sage, pepper, salt and a little butter, mix with a little
+milk.
+
+
+
+
+VEGETABLES.
+
+
+    "Cheerful cooks make every dish a feast."--MASSINGER.
+
+
+Always have the water boiling when you put your vegetables in, and keep
+it constantly boiling until they are done. Cook each kind by itself when
+convenient. All vegetables should be well seasoned.
+
+
+APPLES.
+
+MRS. DAVID BELL.
+
+When the barrel of apples you have bought, begins to make your mind
+uneasy, because they can spoil faster than you can use them, a good plan
+is to peel, core and stir them with a very little sugar and screw them
+down in your jam jars. They will keep for a couple of months and will be
+handy to fill a tart or as apple sauce, etc.; they do not need to be
+cooked too much and some of the firmer sorts may remain in quarters
+solid enough for a pie. Another plan is to peel but not core the
+suspicious ones, then let them freeze solid, when frozen pack them in a
+box and cover. Keep them where they will not thaw. When you wish for a
+dish of baked apples, put them in your baking pan, scatter a little
+sugar over them and put them in a quick oven without letting them thaw,
+when done, they should each be whole and a pretty brown color.
+
+
+BEANS.
+
+Beans are a nice winter vegetable, but cooked with pork as "baked
+beans," are too strong for daily use, but are a desirable article of
+food cooked more plainly. Choose the small white beans, put them in a
+saucepan with as much cold water, as will cover them well and a small
+pinch of baking soda; when they have simmered a few minutes drain off
+the water and replace it with hot water and a little salt; if possible
+let them cook without boiling hard; when tender drain, and dish with a
+liberal piece of butter and a dust of pepper. They are also good thrown
+when drained into the frying pan with some dripping, pepper and salt,
+and heated a few minutes over the fire. The only attention they require
+in cooking is lest they melt into soup when nearly cooked.
+
+
+FRIED BEETS.
+
+MRS. DUNCAN LAURIE.
+
+Boil until tender, slice and put in stewpan with a teaspoon of vinegar,
+half the juice of a lemon, one half teaspoonful each sugar and salt, a
+grate of nutmeg and a dash of pepper. Add two tablespoonfuls of stock, a
+teaspoon butter, and let simmer one half hour.
+
+
+CREAMED CABBAGE.
+
+MISS J. E. FRASER.
+
+Cut a medium sized cabbage in quarters. Take out the stem, put into a
+kettle of boiling water, cook for ten minutes, drain and cover with cold
+water. This will destroy the odor so unpleasant. When cold, chop fine,
+season with salt and pepper. Make a sauce of two tablespoons of butter,
+one tablespoon flour, mix smooth, add one pint of milk; cook in this
+sauce slowly for three quarters of an hour.
+
+
+STEWED CUCUMBERS.
+
+MRS. DAVID BELL.
+
+Peel a nice straight cucumber, cut in four lengthwise, scoop out all
+seeds, and cut it in pieces about three inches long; throw these into a
+saucepan of boiling water with a little salt. When they bend under the
+touch, they are done, drain in a sieve, then put in a stewpan with a
+good sized piece of butter, finely chopped parsley salt and pepper. Toss
+over the fire till thoroughly heated through and serve in a hot dish.
+
+
+OYSTER CABBAGE.
+
+MRS. D. M. COOK.
+
+Mince fine one half a cabbage, boil for ten minutes and strain off
+water. Then cover cabbage with milk and let come to a boil, add rolled
+cracker crumbs, butter size of a walnut, salt and pepper to taste.
+
+
+CORN OMELET.
+
+Boil one half dozen ears of corn, cut corn from the cob; beat four eggs
+separately, add to the corn the beaten yolks, salt and pepper, put in
+the whites last, fry in a pan with plenty of butter.
+
+
+MACARONI AND CHEESE.
+
+MISS H. BARCLAY.
+
+Boil quarter of a pound of macaroni in water, for half an hour, cool and
+chop. Make a sauce of one tablespoonful butter, one dessertspoon of
+flour, half pint milk, one teaspoonful of mustard. Boil one minute; mix
+all together with three ounces of grated cheese. Put in a shallow dish
+sprinkling top with cheese. Bake a golden brown and garnish with toast.
+
+
+MACARONI.
+
+MRS. THOM.
+
+One half pound macaroni, one half pound cheese, one quarter pound of
+butter, pint of milk, mustard and cayenne. Boil macaroni in salt and
+water until tender, drain and lay in dish. Put pint of milk on fire,
+just before boiling, add one tablespoon flour, rubbed smooth in a little
+cold milk, butter, nearly all the cheese grated, mustard and cayenne.
+Boil until thick as custard, then pour over macaroni, sprinkle
+remainder of cheese on top with some small pieces of butter; if used
+immediately bake twenty minutes, if allowed to get cold one half hour.
+
+
+CREAM-BAKED ONIONS.
+
+MRS. J. S. THOM.
+
+Pare as many good-sized onions as required and cover with boiling water,
+boil for ten minutes, then drain. Cover again with boiling water to
+which add one half teaspoon of salt, and cook till tender. Drain
+carefully and put the onions in a baking dish, place on each a teaspoon
+of butter, add pepper and salt to taste, then fill the dish half full of
+milk and cover with a layer of fine bread-crumbs. Bake till a delicate
+brown.
+
+
+CORN OYSTERS.
+
+MRS. FRANK GLASS.
+
+One pint green grated corn, two tablespoons of milk, two eggs, two
+tablespoons of butter, flour to make a batter. Fry with butter.
+
+
+OYSTER PANCAKES.
+
+MRS. WADDLE.
+
+One quart of new milk, three eggs, one half dozen green corn grated, one
+half teacup melted butter, one teaspoon salt and pepper. Flour enough to
+make a thin batter, fry with butter.
+
+
+STIRRED POTATOES WITH EGGS.
+
+MISS GRACE MACMILLAN.
+
+Eight cold boiled potatoes chopped fine. Put into the saucepan a piece
+of butter the size of an egg. When it melts stir in the potatoes,
+stirring them till brown, then pour in four well beaten eggs, and stir
+them well through the potatoes. Serve very hot.
+
+
+SWEET POTATOES STUFFED.
+
+MRS. ARCHIBALD LAURIE.
+
+Four large sized sweet potatoes baked until tender, then cut carefully
+in two. Cut a piece off each end, so they will stand, then scoop out,
+leaving the skins perfect. Mash the potato fine with an egg dressing as
+follows: boil four eggs hard, mash the yolks to a paste with cream to
+thin, salt and pepper to taste and a little mustard if liked; with this
+mixture fill the skins, place a piece of butter on top of each, and bake
+until well browned. Serve in individual saucers with a small doyley
+under.
+
+
+POTATO FRILL.
+
+MRS. FRANK GLASS.
+
+Boil and mash some potatoes, working in a little milk and butter but not
+enough to make the paste soft; while hot add one beaten egg. Shape this
+paste into a fence on the inside round of a shallow dish, fluting it
+with the round handle of a knife. Set one minute in a hot oven but not
+long enough to cause the fence to crack. Glaze quickly with butter and
+pour the meat carefully within the wall. The mince should not be so thin
+as to wash away the frill.
+
+
+POTATO PUFF.
+
+MISS CORDELIA JACKSON.
+
+Take two cupfuls of cold mashed potato, and stir into it six
+teaspoonfuls of melted butter, beating to a white cream before adding
+anything else. Then put with this two eggs, whipped very light and a
+teacupful of cream or milk, salting to taste. Beat all well, pour into a
+deep dish, and bake in a quick oven until it is nicely browned. If
+properly mixed it will come out of the oven light, puffy and delectable.
+
+
+POTATO PEARS.
+
+MRS. J. S. THOM
+
+Boil six or eight large potatoes, when well done mash thoroughly, adding
+a little butter, cream, pepper and salt. Mould into shape of pears,
+putting a clove into stem and brush over with beaten egg, and put into
+the oven to brown slightly.
+
+
+POTATO FRICASSE.
+
+MRS. J. T. SMYTHE.
+
+Cut into thin slices one half pound of fat salt pork. Place in stewpan,
+when brown, add an onion sliced and a little cold water, cook a few
+minutes. Cut up a number of good sized potatoes, add this to onion and
+pork and one half teaspoon of pepper. Cover well with cold water. Let
+this boil hard for hours. If about half an hour before serving, it is
+found not to be thick enough, take off cover and boil until it does
+thicken.
+
+
+PEAS WITH CREAM SAUCE.
+
+MRS. STOCKING.
+
+Put one quart of peas in a kettle of salted boiling water and cook
+fifteen minutes; drain, put a tablespoon of butter in a saucepan, add a
+tablespoon of flour, mix; add a cup of milk; stir constantly until
+boiling; add salt, pepper and then the peas; stand over boiling water
+about five minutes and serve as garnish to baked, broiled or fried
+sweetbreads.
+
+
+CREAMED RICE.
+
+MRS. LAWRENCE.
+
+Two thirds cup raw rice, one quart of milk, one half cup sugar, flavor
+with grated rind of lemon or nutmeg. Cook in a pie dish in moderate oven
+for one and half hour.
+
+
+TO BOIL RICE.
+
+MISS M. SAMPSON.
+
+Have enough boiling water with a pinch of salt to more than cover the
+rice, boil for twenty minutes, do not stir, strain through a collander
+when cooked, and serve.
+
+
+SPINACH ON TOAST.
+
+MRS. FRANK GLASS.
+
+Cook twenty minutes in boiling salted water. Drain and chop fine. Put a
+tablespoon of butter into a saucepan with a teaspoon of sugar, a pinch
+of nutmeg, pepper and salt. Stir in the spinach and beat smooth while it
+heats; at the last, add one tablespoonful of cream or two of milk. Pour
+upon crustless slices of buttered toast laid upon a flat dish.
+
+
+VEGETABLE MARROW.
+
+MRS. DAVID BELL.
+
+Cut in slices half an inch thick, peel and remove the spongy portion;
+fry in hot dripping or butter, pepper and salt; also nice to make a
+light batter and dip the slices in, afterwards frying a golden brown.
+
+
+
+
+ENTREES AND MEATS RECHAUFFE.
+
+
+BEEF CROQUETTES.
+
+MISS FRANCIS FRY.
+
+Two cups beef (minced fine), one cup stock, two pounds flour, one pound
+butter, one teaspoon lemon juice or vinegar, ditto of onion and salt,
+one half teaspoon pepper, two eggs, bread or biscuit crumbs. Make a
+thick sauce by cooking flour and butter; add gradually stock and lemon
+juice, season; add chopped meat with the onion and one egg. Cook five
+minutes and turn out to cool. Form into shape roll in beaten egg and
+crumbs, and fry in boiling lard.
+
+
+CREAM OF CHICKEN.
+
+MRS. ARCHIE COOK.
+
+Pound three quarters of a pound of chicken, veal or rabbit until quite
+smooth, then pound one half pound of panada (bread soaked in hot milk),
+and mix the two together, add two tablespoonfuls of thick soubise
+sauce, an ounce and a quarter butter, two tablespoons sherry, a little
+pepper and salt and three whole eggs. Pass the mixture through a fine
+wire sieve and then add two tablespoons of thick cream. Butter some
+small timbale moulds and fill them with the mixture, remembering to hit
+the moulds on the table after having put the mixture into them and steam
+them about fifteen minutes. Turn them out carefully and serve hot.
+Tomato sauce poured around them is an improvement. If preferred they can
+be cold and decorated with aspic jelly and a ragout made of truffles,
+cooked tongue, or ham and button mushrooms, or a little tomato salad
+could be used.
+
+
+SOUBISE SAUCE.
+
+Put some onions to soak for ten minutes in boiling water. Peel them, cut
+in halves or quarters. Put them in a small saucepan with a lump of fresh
+butter; simmer very slowly until the onions are quite cooked, add salt
+to taste; thicken with flour, or flour and fine bread crumbs, and add
+cream or milk. Pass through a sieve, must be thick and smooth. Some
+people like a pinch of sugar.
+
+
+JELLIED CHICKEN.
+
+MRS. ARCHIBALD LAURIE.
+
+Take an old fowl, boil until so tender the bones will leave the meat;
+set aside to cool: next day skim off the fat and boil down to one quart,
+to this add one ounce of sheet gelatine previously steeped in a little
+cold water. Pepper and salt to taste, with a little ground savory. Put
+the meat in a pie dish and by degrees add the liquid to avoid having the
+meat all in one place. This should turn out well when cold.
+
+
+MAKE A DOZEN CHICKEN CROQUETTES.
+
+MRS. ANDREW THOMSON.
+
+White of two chickens well minced, one wineglass of sherry, one half
+pint of cream, pepper and salt and a little cayenne to taste, mix well
+and put into a buttered mould; steam for one hour.
+
+
+CHICKEN MOULD. (Served Cold.)
+
+MADAME J. T.
+
+Put over one large chicken in a pint and a half of cold water, with a
+medium sized onion, three stalks of celery, and a small bunch parsley.
+Let simmer gently (not boil), for two hours. Then remove chicken, pick
+the meat from the bones, and cut into pieces about an inch long. Put the
+bones back into the broth and let this boil down to three quarters of a
+pint. Add gradually two cups cream in which a tablespoonful of flour has
+been dissolved. When the flour has thickened remove from fire and add
+two well beaten eggs and a very little nutmeg. Garnish a mould with
+slices of hard boiled egg and sprigs of parsley. Pour in chicken
+mixture. Allow to set and serve on lettuce leaves. This will serve eight
+people.
+
+
+CURRY. (Excellent.)
+
+MRS. W. COOK.
+
+Take several small onions, chop them up very fine, put them into a pan
+with a piece of butter, stew them over the fire until the onions are
+quite dissolved and turned to a light brown. Cut meat into small pieces
+and rub the curry powder well into the raw meat. Put it into a stew pan
+with onion and an apple minced fine and a teaspoonful of cream, and let
+it all simmer for two or three hours. It must not boil.
+
+
+FISH RECHAUFFE
+
+One pound cooked fish, one tablespoon each of mushroom ketchup, essence
+of anchovy, Harvey's sauce and mustard, one ounce of butter, rolled
+flour and one half a pint of cream, a wall of potatoes. Divide the fish
+into flakes, place it with cream and butter into a stew pan, until very
+hot. Mash the potatoes, and add to them one tablespoon cream, one yolk
+of egg, pepper and salt; well butter a wall mould and sprinkle with
+browned bread crumbs, and place it in the oven till hot, turn it out on
+a silver dish and pour the ragout in the centre. Garnish with lemon and
+parsley.
+
+
+FISH CROQUETTES.
+
+MISS FRY.
+
+Mash freshly boiled potatoes, add one egg and flour to make a stiff
+dough. Roll out thin and cut with a round cutter. Spread on one half
+the cake chopped fish, mixed with parsley, fold over and press down the
+edges. Fry in lard.
+
+
+HOMINY CROQUETTES.
+
+MRS. BENSON BENNETT.
+
+To a cupful of cold boiled hominy, add a tablespoonful of melted butter,
+and stir, moistening by degrees with a cupful of milk beating to a soft
+light paste, one teacupful of white sugar, and lastly a well beaten egg.
+Roll in oval balls with floured hands in egg and bread crumbs and fry in
+hot lard.
+
+
+POTTED HEAD.
+
+MISS EDITH M. HENRY.
+
+Take the shank (lower), of meat, cover with water, boil until tender
+enough to cut up in dice, take off and cut the meat into dice, then
+throw back into pot, flavor with pepper, salt, mace, celery seed,
+cayenne pepper, allspice and cloves. Then have ready a little gelatine,
+mix all through well and let boil a short time, then pour into a cold
+shape.
+
+
+KEGEREE.
+
+MRS. BENSON BENNETT.
+
+One teacup of freshly boiled rice, one half quarter of boiled salmon,
+two soft boiled eggs, lump of butter, salt and pepper. Mix all
+together and put it in a mould to steam.
+
+
+DEVILLED LIVER.
+
+MRS. HENRY THOMSON.
+
+To three pounds of uncooked liver, one quarter of a pound of uncooked
+salt pork, one half pint of bread crumbs, three tablespoons of salt, one
+teaspoon of pepper, one half a teaspoon each of cayenne pepper, mace and
+cloves. Mode.--Chop the liver and pork very fine, add the other
+ingredients mixing well, put it into a covered mould, and set in a
+saucepan of cold water, cover and place on the fire to cook two hours.
+Take out the mould, uncover and let it stand in an open oven to let the
+steam off. This is a cold dish.
+
+
+MEAT CROQUETTES.
+
+MADAME J. T.
+
+One tablespoon butter, one tablespoon flour, two tablespoon of stock,
+one tablespoon milk. Let boil until it thickens, then add small
+teaspoonful onion juice (grated), one teaspoon lemon juice, one small
+teaspoon lemon rind, pepper and salt, one grate of nutmeg. When well
+blended, add one beaten up egg, cupful of chopped meat (any kind.) Let
+this mixture cool in a soup plate and roll into cork shaped croquettes
+with finely grated bread crumbs and fry in lard hot. Serve on a napkin
+with parsley and lemon rind.
+
+
+MOCK PATE DE FOIE GRAS.
+
+MRS. BLAIR.
+
+Rub the bottom of a stew-pan five times across with a piece of fresh cut
+garlic, put in three pounds of larded calf's liver, with two chopped
+shallots, a laurel leaf, a bay leaf, a blade of mace, four pepper corns,
+two cloves, a saltspoonful of salt, a saltspoonful of loaf sugar, and
+half a pint of stock: simmer gently for four hours. Then cut the liver
+into thin slices, place in a basin, and cover with the liquid: let it
+remain until next day. Then pound the liver to a paste, add a
+tablespoonful of salt, a saltspoonful of white pepper; add three
+quarters of a pound of clarified butter; pound well together and pass
+through a wire sieve; put into pots; smooth over the top with a knife,
+then pour over hot clarified butter or lard and keep in a cool place.
+
+
+POTATO CROQUETTES.
+
+MRS. J. G. SCOTT.
+
+Take two cupfuls of cold mashed potatoes, beat up with two
+tablespoonfuls of melted butter and three eggs, make into rolls, cover
+with cracker dust, or bread crumbs and fry.
+
+
+KIDNEY STEW.
+
+MRS. SEPTIMUS BARROW.
+
+One tablespoon flour, one half tablespoon of salt, one saltspoon pepper,
+three gills stock or water, one tablespoon mushroom ketchup, two ounces
+butter or bacon fat. First: Wash the kidney and remove the core--cut
+into thin slices; mix together pepper, salt and flour, roll kidney in
+it. Brown it quickly in the butter, then add stock or water; skim well
+and cook very slowly for two hours.
+
+
+STEWED SWEETBREADS.
+
+MRS. ERNEST WURTELE.
+
+Soak the sweetbreads in salt and water for twenty minutes, then take
+them out, wipe them well, and take off the skin. Parboil them for twenty
+minutes or half an hour, after which you stew them in a little milk,
+till they are tender, add a little salt and pepper, make a little sauce
+of the milk and serve. Use a double kettle when stewing.
+
+
+COLD ENTREE.
+
+MRS. FRANK DUGGAN.
+
+An entree that supplies the want of fish for luncheon. Take the contents
+of one can of sardines, mince fine with a silver fork removing bits of
+bone, the tails, etc., etc., add celery salt, pepper and salt to taste,
+a tablespoonful of lemon juice, a quarter teaspoonful Worcester sauce, a
+few drops of Harvey's sauce, the same of anchovy sauce. Add a
+tablespoonful of capers. Mix the whole thoroughly with a little thick
+cream, (sweet), or mayonnaise. Mould into minature pyramids and serve
+on lettuce leaves: further garnish the dish with parsley. One can of
+sardines will be sufficient to make four pyramids. Finely chopped celery
+may be added before the mayonnaise.
+
+
+STUFFED TOMATOES (HOT ENTREE.)
+
+MRS. JAMES LAURIE.
+
+Six tomatoes, three ounces cooked white meat of any kind, one small
+shallot, one teaspoon chopped parsley, pepper and salt, two tablespoons
+bread crumbs, one egg. Take out the centre from the tomatoes; cut the
+meat into very small pieces, mix with the bread crumbs, parsley,
+shallot, pepper, salt, and egg. With this fill the tomatoes, put a small
+piece of butter on each and bake fifteen minutes in a good oven.
+
+
+MOCK TURKEY.
+
+MRS. HENRY THOMSON.
+
+Three pounds veal, one fourth pound salt pork, finely minced cup bread
+crumbs (large coffee cup), two eggs, one teaspoonful salt, same of
+pepper, a little sweet herbs, steam four hours.
+
+
+TURBOT A LA CREME AU GRATIN.
+
+MADAME J. T.
+
+Boil one quart of milk twenty minutes, with one onion, one bunch
+parsley, one bunch thyme; mix in a little cold milk, one quartercup
+flour, and add gradually to boiled milk also salt, pepper and a grate
+of nutmeg. When thick, remove from fire, add one quarter pound fresh
+butter, the yolks two eggs, and two tablespoonfuls of grated gruyere
+cheese. Pass through a coarse sieve and pour over two and one half
+pounds of boiled fish removed from bones and flaked, putting in the dish
+first a layer of sauce, then a layer of fish, another layer of sauce and
+another of fish. On top layer put sauce, thickly sprinkled with bread
+crumbs and grated gruyere cheese. Brown one half an hour in the oven and
+serve. This quantity will serve ten or twelve people.
+
+
+JELLIED TONGUE.
+
+MISS MITCHELL.
+
+Take a corned tongue, soak it for twelve hours then boil slowly, pare
+and skin, and put it in your mould. Have ready half a package of
+gelatine and a half a thinly cut lemon, place on the tongue and pour
+your jelly over it. Turn out when cold.
+
+
+
+
+SALADS AND SALAD DRESSING.
+
+
+    "To make a perfect salad, there should be a spendthrift for oil, a
+    miser for vinegar, a wise man for salt, and a madcap to stir the
+    ingredients up, and mix them well together."--SPANISH PROVERB.
+
+
+APPLE AND CELERY SALAD.
+
+MRS. R. M. STOCKING.
+
+    One day at the house of a charming friend,
+      From dishes of dainty blue,
+    I ate something good which puzzled me much,
+      The secret I'll tell to you.
+
+    2. "This looks like salad, my dear," said I,
+      "T'is celery surely I see,
+    And mayonnaise yellow and thick and rich,
+      What may this rare flavor be."
+
+    3. "A firm spicy apple," she said with a smile,
+      "Cut into pieces like dice--
+    I used equal parts, with celery white,
+      And my salad was made in a trice."
+
+
+CABBAGE SALAD.
+
+MRS. SMYTHE.
+
+Cut a cabbage into fine pieces. Place in water for a couple of hours
+with one onion sliced thin. Throw water off, pass through colander.
+Cover it with the dressing and let it stand for five or six hours. A
+couple of beets can be chopped up finely and placed with it; this salad
+will keep for a couple of days.
+
+
+SALAD DRESSING.
+
+One cup cream, one table spoon sugar, one dessert spoon mustard, one
+half dessert spoon of pepper and salt, one small onion sliced fine, a
+couple of radishes sliced, two hard boiled eggs. Crush the yolks into
+the cream, one pinch mint, two tablespoons vinegar. If cream is not
+thick enough, crush up potatoes and mix with it. Sour cream can be used
+as well as sweet cream.
+
+
+CHICKEN SALAD.
+
+MISS STEVENSON.
+
+One cold chicken, one teaspoonful white pepper, one half head celery,
+one grain cayenne, yolks two eggs, one tablespoonful vinegar, one
+tablespoonful capers, one head of lettuce, one gill salad oil, one
+tablespoonful of cream, white of egg beaten to a stiff froth. Cut the
+chicken into small square pieces and remove the skin. The celery should
+be well washed and also cut into pieces of a similar size. Put into a
+bowl the yolks of eggs, drop into this drop by drop, the oil, and beat
+them together, the mixture should resemble thick cream, add the vinegar.
+Put the chicken and celery together in a salad bowl and pour over the
+compound, sprinkle on also pepper and salt and cayenne; mix all
+thoroughly together with a fork. Arrange the lettuce around the edge of
+the salad bowl, sprinkle the capers over the top and garnish the centre
+with tips of celery.
+
+
+LOBSTER, CHICKEN OR VEAL SALAD.
+
+MRS. A. J. ELLIOT.
+
+Cut up a chicken, (roast or boiled) fine, salt and pepper well, add a
+large or two small heads of celery and if lobster some beet-root and the
+white of a hard boiled egg. Crush the yolk with a pinch of salt, half a
+teaspoon of pepper, a large teaspoon of mustard, two teaspoons of brown
+sugar, one teaspoon of olive oil or butter melted, one wineglass of
+vinegar; mix well with a raw egg well beaten, half a pint of sour or
+sweet cream, and mix with other ingredients: garnish with either salad
+or parsley. This is excellent.
+
+
+LETTUCE CHICKEN SALAD.
+
+MRS. DUNCAN LAURIE.
+
+Having skinned a pair of cold chickens, either mince or divide into
+small threads. Mix with it a little smoked tongue or cold ham, grated
+rather than chopped. Have ready one or two fine fresh lettuces, washed,
+drained and cut small. Put the cut lettuce in a bowl, place upon it the
+minced chicken in a close heap in the centre. For the dressing: the
+yolks of four eggs well beaten, a teaspoon of white sugar, a little
+cayenne, no salt: if you have ham or tongue with the chicken two
+teaspoonfuls of made mustard, two tables of vinegar, and four tables of
+salad oil. Stir this mixture well, put it into a small saucepan and let
+boil three minutes (not more), stirring it all the time, then set to
+cool, when quite cold cover with it thickly the heap of chicken in
+centre of salad. To ornament it have ready one half dozen hard boiled
+eggs, which after the shell is peeled off must be thrown directly into a
+pan of cold water to prevent discoloring. Cut each egg (white and yolk
+together) lengthways, into four large pieces of equal size and shape,
+lay the pieces upon the salad all round the heap of chicken in a
+slanting direction. Have ready also some red cold beet, cut in small
+cones of equal size, arrange them outside the circle of egg. This salad
+should be prepared immediately before dinner or supper. The colder it is
+the better.
+
+
+SALMON OR LOBSTER SALAD DRESSING.
+
+MRS. ANDREW T. LOVE.
+
+Two eggs, two tablespoons melted butter, one tablespoon mustard, one
+half cup milk, (with a small pinch baking soda to prevent curdling), one
+half cup vinegar, salt and pepper. Mix mustard and butter, then eggs
+well beaten, milk, stir well, add vinegar, boil gently till as thick as
+cream. Celery chopped up and added gives a nice flavor and crispness.
+If cooked in a double boiler it is less likely to burn. This does nicely
+with chicken or lamb.
+
+
+SOMETHING NICE FOR THE SALAD COURSE OF A LUNCHEON.
+
+MRS. FRANK DUGGAN.
+
+Select round tomatoes of equal size; peel and scoop out the seeds from
+the stem end. Place the tomatoes on the ice till shortly before serving;
+then fill with celery that has been chopped fine and mixed with
+mayonnaise. Arrange the filled tomatoes on lettuce leaves on a flat dish
+or plate. Garnish the dish further by placing the ends of celery and
+sprigs of parsley on top of each tomato. Serve with toasted cheese,
+biscuits, or salted wafers. Be generous with the filling. Use plenty of
+the mayonnaise and celery and fill tomatoes to the top.
+
+
+SALAD DRESSING.
+
+MRS. R. STUART.
+
+Two eggs (well beaten), one cup sweet milk, one half cup vinegar (scant)
+one teaspoon mixed mustard, one tablespoon butter (melted). Pepper and
+salt to taste, _mix thoroughly_. Set in kettle of boiling water and stir
+till it thickens, (about four minutes), when ready to use it add two
+tablespoons cream.
+
+
+SALAD SANDWICHES.
+
+MRS. J. LAURIE.
+
+For twenty four slices of bread and butter, take two small tomatoes, one
+small lettuce, one bunch cress, two tablespoons salad oil, one
+tablespoon of vinegar, pepper and salt. Shred all the salad finely. Mix
+well with the dressing and put a little on half the bread and butter.
+Cover with the other half, press together and trim neatly.
+
+
+SALAD DRESSING WITHOUT OIL.
+
+MRS. GILMOUR.
+
+The yolks of two egg boiled half an hour, one half egg spoon of mustard,
+one dessert spoon of sugar, pinch of salt, a little pepper. One cup of
+sour or sweet cream, one dessert spoon of vinegar.
+
+
+SALAD DRESSING FOR TOMATOES.
+
+MRS. A. J. ELLIOT.
+
+Half a cup of butter, one cup of sweet milk, one cup of vinegar, one
+tablespoon of salt, two tablespoons of made mustard, a dash of sugar and
+cayenne, and four eggs. Slice tomatoes and arrange in layers. Garnish
+dish with either salad or parsley.
+
+METHOD: Scald the milk and melt the butter with it, pour this on the
+eggs well beaten, add the salt and then the vinegar, this last slowly,
+and stir all the time. Then cook in a pot in hot water, until as thick
+as custard, when cold add the mustard.--Prepared mustard is made as
+follows: two tablespoons mustard, one teaspoon sugar, half a teaspoon
+salt, enough boiling water to mix. Half this quantity is enough for
+ordinary use. The above recipe is also good for chicken.
+
+
+
+
+EGGS.
+
+
+    Humpty Dumpty sat on the wall.
+    Humpty Dumpty had a great fall.
+    All the king's horses and all the king's men
+    Could not set Humpty Dumpty back again.
+                              --MOTHER GOOSE.
+
+
+Try the freshness of eggs by putting them into cold water; those that
+sink the soonest are the freshest.
+
+Never attempt to boil an egg without watching the time-piece. Put the
+eggs in boiling water. In three minutes eggs will be boiled soft; in
+four minutes the white part will be cooked; in ten minutes they will be
+hard enough for salad.
+
+
+PRESERVING EGGS.
+
+MRS. FARQUHARSON SMITH.
+
+(Which keeps them from June to June.)
+
+Half a gallon of fresh lime to five gallons of water added by degrees,
+two and one half gallons the first day, the rest next, then add one half
+gallon coarse salt, stir two or three times a day for three days, after
+this drop in four eggs gently. To test the strength of the lime-water
+drop in an egg that you know to be fresh, and if it floats the lime is
+too strong, add another gallon or more of water until you find the egg
+dropping to the bottom.
+
+
+CUREE EGGS.
+
+MISS MITCHELL.
+
+Boil six eggs quite hard, then shell and cut them in half; have drawn
+butter not too thick, flavor with curee powder. Place your eggs on a
+side dish, pour your curee round and finish with parsley: makes a pretty
+lunch dish.
+
+
+POACHED EGGS.
+
+Have nicely cut hot buttered toast, with a little anchovy paste. After
+poaching your eggs, put them on the toast and sprinkle finely chopped
+parsley over them. Garnish the dish with parsley.
+
+
+ANCHOVY EGGS.
+
+MADAME J. T.
+
+Boil three eggs hard, turn in the water for the first two minutes. Let
+boil for one hour; cut in two, remove the yolks and leave the whites in
+cold water not to discolor. Pound three anchovies in a mortar with one
+tablespoon butter, small pinch of pepper, one shake cayenne, one half
+teaspoon lemon juice and the yolks of the eggs. When pounded smooth put
+back into the eggs. Sardines can be used instead of the anchovies.
+
+
+STUFFED EGGS.
+
+MRS. W. CLINT.
+
+Three eggs, one teaspoon of butter, one teaspoon of parsley, two
+tablespoons minced ham. Boil the eggs for ten minutes; take off the
+shells, cut lengthwise, take out the yolks, mash them in a basin, add
+the butter melted, the minced ham and the parsley. Put the mixture into
+the whites of the eggs. Put the two halves together. Serve on shallow
+dish with the following white sauce: one tablespoon each of butter,
+flour, and salt, one cup milk, one saltspoon pepper. Melt the butter add
+the flour, then the milk (gradually) and pepper and salt.
+
+
+BAKED OMELET.
+
+MRS. DUNCAN LAURIE.
+
+One cupful boiling milk, beat the yolks of four eggs, add hot milk, and
+a tablespoonful melted butter, wet three teaspoonfuls flour in a little
+cold milk add the beaten whites and beat all, salt and pepper to taste.
+Bake twenty minutes.
+
+
+CHEESE OMELET.
+
+MRS. HENRY THOMSON.
+
+Three eggs, well beaten, grated cheese the size of an egg, salt, three
+tablespoons of fresh cream.
+
+
+OMELET.
+
+MISS M'GEE.
+
+Seven eggs, one cup of milk, one teaspoonful flour, parsley, pepper and
+salt. Beat the whites and yolks separately, add the milk, pepper, salt,
+and chopped parsley and the flour dissolved in a little milk, then add
+the whites, put in the frying pan, leave on top of the stove for three
+minutes and put in the oven for five minutes.
+
+
+OMELETTE.
+
+MISS MAUD THOMSON.
+
+The yolks of four beaten eggs, four tablespoons of milk, a pinch of
+salt: beat the whites of the four eggs as stiff as possible, add to the
+above, turn into a frying pan, until the mixture sets and then put in
+the oven until a golden brown.
+
+
+
+
+CHEESE DISHES.
+
+
+CHEESE STRAWS.
+
+MRS. J. MACNAUGHTON.
+
+Mix one cupful of any good cheese grated with one cupful of flour, one
+half saltspoonful of salt, a pinch of cayenne pepper and butter the size
+of an egg. Add enough cold water to enable you to roll thin. Cut in
+strips and bake five or to ten minutes in a quick oven.
+
+
+CHEESE SCALLOP.
+
+MISS FRASER.
+
+Soak one cup of dried bread crumbs in fresh milk. Into this beat the
+yolks of three eggs, add one teaspoon of butter, and half a pound of
+grated cheese. Strew upon the top sifted bread crumbs, and bake a
+delicate brown. Whip the whites of the three eggs to a stiff froth; put
+on top and return to the oven for a few minutes.
+
+
+
+
+THE CHAFING DISH.
+
+
+A Relish and a Savory.
+
+
+WELSH RAREBIT.
+
+MISS GRACE M'MILLAN.
+
+Allow for each person one egg, one tablespoonful of grated cheese, one
+half teaspoonful of butter, one saltspoon of salt, and a few grains of
+cayenne. Cook like custard until smooth. Spread on toast and serve at
+once.
+
+
+WELSH RAREBIT.
+
+MISS BEEMER.
+
+Select richest and best American cheese, (Canadian will do), the milder
+the better, as melting brings out strength. To make five rarebits take
+one pound cheese grate and put in the saucepan; add ale (old is best)
+enough to thin the cheese sufficiently, say about a wine glassful to
+each rarebit. Place over the fire, stir until it is melted. Have ready a
+slice of toast for each rarebit (crusts trimmed); put a slice on each
+plate, and pour cheese enough over each piece to cover it. Serve _at
+once_.
+
+
+GOLDEN BUCK
+
+A "Golden Buck" is merely the addition of a poached egg which is put
+carefully on top of rarebit.
+
+
+LOBSTER A LA NEWBURG.
+
+MRS. J. G. SCOTT.
+
+Two pounds of lobster, one half cup of cream, two eggs (hard boiled),
+one tablespoon flour, two tablespoons of Sherry wine, two tablespoons of
+butter, salt and cayenne pepper to taste. Break the lobster meat into
+moderately small pieces, mash the yolks of the eggs with a silver spoon
+and gradually add half the cream. Place the butter in a granite ware
+saucepan, add the flour, let it cook slowly for one minute and then pour
+in the balance of the cream and stir until the liquid thickens. Add the
+first mixture and then the lobster meat and the whites of the eggs
+sliced, season with cayenne pepper, and salt, add the wine and serve at
+once.
+
+
+LOBSTER A LA NEWBURG.
+
+MRS. HARRY LAURIE.
+
+Two tablespoons of butter, one tablespoon of flour, stir until smooth,
+add one cup of cream, let it heat through, then add one can of lobster.
+Pepper and salt to taste and one half cup of Sherry or Port wine, if
+desired; serve at once on squares of toast. Canned chicken or salmon can
+be done the same way.
+
+
+OYSTER COCKTAIL.
+
+MISS RITCHIE.
+
+One dessertspoonful tomato sauce, one shake of tabasco, a sprinkle of
+horse radish, about half a dozen oysters, and the same on top. Serve in
+small tumblers on a plate with pounded ice around them and with oyster
+biscuits.
+
+
+CRUSTINE.
+
+MRS. A. COOK.
+
+Boil the liver of two chickens, (or turkey will do), pound them to a
+paste with a piece of butter the size of a walnut, a teaspoon of anchovy
+and a little cayenne. Serve on hot toast. Small anchovies whole, laid on
+top are an improvement.
+
+
+
+
+PIES.
+
+
+    "Who dare deny the truth, there's poetry in pie."--LONGFELLOW.
+
+
+"Ingenuity, good judgment and great care should be used in making all
+kinds of pastry. Use very cold water, and just as little as possible;
+roll thin and always from you; prick the bottom crust with a fork to
+prevent blistering; then brush it well with the white of egg, and
+sprinkle thick with granulated sugar. This will give you a firm rich
+crust.
+
+"For all kinds of fruit pies, prepare the bottom crust as above. Stew
+the fruit and sweeten to taste. If juicy put a good layer of corn-starch
+on top of the fruit before putting on the top crust. This will prevent
+the juice from running out, and will form a nice jelly throughout the
+pie. Be sure you have plenty of incisions in the top crust; then pinch
+it closely around the edge; sprinkle some granulated sugar on top, and
+bake in a moderate oven."
+
+
+COCOANUT CUSTARD PIE.
+
+MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.)
+
+Place on a deep pie plate a thin layer of pie crust, put a good rim on
+the side and put into this one half cup of dried cocoanut; fill up with
+a custard made as follows: three eggs, three ounces of sugar beaten
+together with flavoring of lemon, vanilla or nutmeg, little salt and add
+one pint of milk. The custard must be three quarters of an inch thick.
+
+
+LEMON PIE FILLING.
+
+MRS. JAMES LAURIE.
+
+Mix together two cups of white sugar, yolks of three eggs, juice of two
+lemons, grated rind of half a lemon; put it on the stove to boil and add
+at once one tea-cup boiling water, stir smooth, then add two tablespoons
+of corn starch, mixed in a little cold water, and one tablespoon of
+butter, boil until it custards.
+
+
+LEMON PIE.
+
+MRS. GEORGE CRESSMAN.
+
+Grate one lemon, put this down to boil with two-thirds of a cup of water
+for ten minutes, strain through fine sieve, then add one cup sugar, the
+juice of a lemon and butter half the size of an egg, let boil a few
+minutes. Mix two teaspoonfuls of corn-starch and yolk of one egg in half
+cup milk stir in the mixture letting it boil until thick. Beat whites of
+two eggs into stiff froth for frosting.
+
+
+LEMON PIE.
+
+MRS. STRANG.
+
+Take two lemons, three eggs, two tablespoonfuls melted butter, eight
+tablespoonfuls white sugar; squeeze the juice of the lemons and grate
+the rind of one, stir together the yolks of three eggs and white of one
+with the sugar, butter, juice and rind, then one (coffee) cup of sweet
+cream or milk, beat all for a minute or two; have ready a plate lined
+with paste, into which pour the mixture which will be sufficient for two
+pies of the ordinary size. Bake till the pastry is done. Meanwhile beat
+the remaining whites to a stiff froth and stir in four spoonfuls of
+white sugar. Take the pies from the oven and spread over equal parts
+upon each and return them quickly to the oven and bake a delicate brown.
+Take care that the oven be not too hot, or they will brown too quickly
+and cause the pie to fall when taken out.
+
+
+PASTRY.
+
+Four tablespoons of butter, ten teaspoons flour, two teaspoons baking
+powder, one salt spoon salt, enough water to make a very soft paste.
+
+
+MOCK CHERRY PIE.
+
+MRS. W. W. HENRY.
+
+One cup cranberries cut up, one half cup of raisins chopped, one half
+cup of cold water, one teaspoonful vanilla, one tablespoonful
+corn-starch, two-thirds cup sugar, a little salt. This makes one pie.
+
+
+MINCE MEAT.
+
+MRS. HENRY THOMSON.
+
+One pound of suet, one pound of fresh tongue, one pound apples, one
+pound sugar, one pound raisins, one pound currants, two nutmegs, a large
+teaspoon of cinnamon, ditto of cloves and salt, one half pound of
+candied peel.
+
+
+PIE PLANT PIE.
+
+MRS. R. M. STOCKING.
+
+One cup sugar, well beaten with yolks of two eggs; add one pint of pie
+plant, bake with one crust, then spread beaten whites, with tablespoon
+sugar over top; return to oven a few moments.
+
+
+RAISIN PIE.
+
+One cup chopped raisins, one half cup chopped apples, four tablespoons
+vinegar, one tablespoon cornstarch, one cup of boiling water, one cup
+sugar, pinch of salt, mix together, bake with two crusts.
+
+
+SOUR CREAM PIE.
+
+One cup thick sour cream, pinch of salt, one egg, one half cup sugar,
+scant tea-spoon of flour, one half cup raisins; beat cream, sugar, and
+flour together, lay the raisins round on the top; bake with two crusts.
+
+
+PUMPKIN PIE.
+
+MISS BEEMER.
+
+One coffeecup of mashed pumpkin, reduced to the proper consistency with
+rich milk and melted butter or cream, one tablespoonful of flour, a
+small pinch of salt, one teaspoon of ginger, ditto of cinnamon, one-half
+nutmeg, one-half teaspoon lemon extract, two-thirds cup of sugar, and
+two eggs.
+
+
+PASTE.
+
+One third-cup cup of lard, a little salt; mix slightly with one and
+one-half cups of flour; moisten with very cold water, just enough to
+hold together, get into shape for your tin as soon as possible. Brush
+the paste with white of egg. Bake in a hot oven until a rich brown.
+
+
+
+
+PUDDINGS.
+
+
+    "The proof of the pudding lies in the eating."
+
+
+ALMOND PUDDING
+
+MRS. STOCKING.
+
+One pint of milk, two eggs, two heaping tablespoons of maple sugar, one
+heaping tablespoon of cornstarch, flavor with almond; cook milk, sugar,
+and cornstarch in double boiler, adding yolks of eggs when boiling; pour
+into pudding dish, cover with whites of the eggs, and brown in oven, to
+be served cold.
+
+
+APPLE BATTER PUDDING.
+
+MRS. ERNEST F. WURTELE.
+
+Stew the apples in a pie dish, when soft place the following batter on
+top: one egg, one tablespoon each of sugar and butter, two
+tablespoonfuls each of milk and flour, one teaspoon of baking powder,
+bake forty five minutes in a slow oven, serve with cream.
+
+
+BANANA PUDDING.
+
+MISS J. P. M'GIE.
+
+Two tablespoonfuls of cornstarch wet with cold water, one cup of white
+sugar and one third of a cup of butter. Stir together in a dish, pour on
+boiling water to make a thick custard; stir in the well beaten yolks of
+three eggs, bring to a boil. Slice thin a few ripe bananas, pour the
+custard over them. Put whipped cream on top or if not cream the whites
+of the three eggs well beaten with sugar. To be eaten cold.
+
+
+BREAD PUDDING.
+
+MRS. ARCHIBALD LAURIE.
+
+Sliced bread to fill a pudding bowl; one layer of bread, one layer of
+fruit with sugar to taste and small lumps of butter. Continue until bowl
+is full, put a plate on top and steam for at least two hours, more will
+do no harm. Turn out a few minutes before wanted to let the juice
+penetrate the bread that was uppermost.
+
+
+COTTAGE PUDDING.
+
+MRS. W. W. HENRY.
+
+After rubbing together a cupful of sugar and a tablespoon of butter, add
+two eggs, and after beating the mixture until light, add a cupful of
+milk; mix well in a sieve a pint of sifted flour and three teaspoons of
+baking powder, rub through the sieve into the mixture already made,
+beat quickly and pour the batter into one large pudding dish or two
+small ones. Sprinkle with sugar, bake in a moderate oven for forty
+minutes or thirty if there be two. Serve hot with lemon sauce or any
+sweet sauce.
+
+LEMON SAUCE.--Beat two eggs very light, and add one cup of sugar, one
+tablespoon of melted butter, one small tablespoon of cornstarch, beat
+all together, then add one cup of boiling water, cook five minutes,
+boiling all the while. Cook a little longer if set in a basin of hot
+water, take from the fire, and add juice of lemon.
+
+
+CHOCOLATE PUDDING.
+
+One quart of milk scalded, two eggs well beaten, add gradually one cup
+sugar. With the eggs and sugar mix two thirds cup of cornstarch, and
+three heaping tablespoons grated chocolate dissolved over hot water,
+stir into the milk until a soft custard, add one teaspoon of vanilla,
+serve with whipped cream.
+
+
+CHOCOLATE PUDDING.
+
+MRS. W. J. FRASER.
+
+One quart of milk, one pint of bread crumbs, one tea cup of sugar, three
+eggs, three tablespoonfuls of chocolate, one half teaspoonful essence of
+vanilla. Let the milk come to a boil, scald the bread crumbs, when
+almost cool, beat the yolks of three eggs, add sugar and chocolate, to
+the bread and milk. Bake one half hour, slow oven. When cool, beat the
+whites of three eggs and put meringues.
+
+
+CARAMEL PUDDING.
+
+MRS. RATTRAY.
+
+Take one coffee cup full of brown sugar, put it in a frying pan over a
+slow fire and burn it, then pour it into one and a half pints of milk in
+a saucepan and place the latter on the fire to come to a boil, but do
+not stir it in case the milk should crack. Blend three tablespoonfuls of
+cornstarch with a little cold milk, and when the milk and sugar boil
+stir the starch in. Put it in a mould to get cold and eat with whipped
+cream.
+
+
+CARAMEL PUDDING.
+
+MRS. W. W. WELCH.
+
+One pint of milk, one pound of brown sugar, one coffee cup of chopped
+walnuts, two heaping tablespoons of cornstarch, pinch of salt. Put the
+milk in a double boiler, when boiling put in cornstarch dissolved in a
+little cold milk; let it cook a few minutes, put in the sugar which has
+been previously burnt a little, then add the nuts, stir a few minutes,
+flavor with vanilla, put into a mould, and eat with whipped cream.
+
+
+COCOANUT SPONGE.
+
+MISS LAMPSON.
+
+Two cups of stale sponge cake crumbs, two cups of milk, one cup of
+grated cocoanut, yolks of two eggs and whites of four, one cup of white
+sugar, one tablespoonful of rose water, a little nutmeg. Scald the milk
+and beat into this the cake crumbs. When nearly cold add the eggs,
+sugar, rose water and lastly the cocoanut. Bake three quarters of an
+hour in a buttered pudding dish. Eat cold, with white sugar sifted over
+it.
+
+
+DUTCH APPLE CAKE, LEMON SAUCE.
+
+MRS. STOCKING.
+
+One pint of flour, one half teaspoon salt, one and one half teaspoons
+baking powder, butter size of an egg; sift flour, salt and baking powder
+together then rub in the butter thoroughly; beat one egg light with
+two-thirds of a cup of milk and stir into the dry mixture; spread one
+half inch thick on a baking pan; pare and core and cut in eight pieces,
+four apples and stick them into the dough, in rows, and sprinkle over
+them two tablespoons sugar and bake quickly; serve with sauce as
+follows: Two cups cold water, ditto of sugar; when it boils, add three
+teaspoons of cornstarch dissolved in a little cold water; take from fire
+as soon as it thickens and add one tablespoon of butter and the rind and
+juice of one lemon, or one teaspoon lemon extract; serve hot.
+
+
+FRIED CREAM.
+
+MRS. FARQUHARSON SMITH.
+
+Everyone should try this receipt; it will surprise many to know how soft
+cream could be enveloped in the crust while it is an exceedingly good
+dish for a dinner course or for lunch or tea. When the pudding is hard,
+it can be rolled in the egg and bread crumbs. The moment the egg touches
+the hot lard it hardens and secures the pudding which softens to a
+creamy substance very delicious. Ingredients, one pint of milk, five
+ounces of sugar (little more than half a cupful,) butter the size of a
+hickory nut, yolks of three eggs, two tablespoonfuls of corn starch, and
+one tablespoonful of flour, (a generous half cupful altogether), stick
+of cinnamon one inch long, one half teaspoonful of vanilla. Put the
+cinnamon into the milk and when it is just about to boil, stir in the
+sugar, cornstarch and flour, the two latter rubbed smooth with two or
+three tablespoons of extra cold milk: stir it over the fire for fully
+two minutes, to cook well the starch and flour; take it from the fire,
+stir in the beaten yolks of the eggs and return it a few minutes to set
+them; now again taking it from the fire remove the cinnamon, stir in the
+butter and vanilla and pour it on a buttered platter until one third of
+an inch high. When cold and stiff cut the pudding into parallelograms,
+about three inches long and two inches wide: roll them carefully, first
+in sifted cracker crumbs then in eggs (slightly beaten and sweetened)
+then again in cracker-crumbs. Dip these into boiling hot lard (a wire
+basket should be used if convenient) and when of fine color, take them
+out and place them in the oven for four or five minutes to better soften
+the pudding. Sprinkle over pulverized sugar and serve immediately.
+
+
+FEATHER PUDDING.
+
+MRS. W. R. DEAN.
+
+One tablespoon butter, one cup white sugar, two eggs, a little salt, one
+cup sweet milk, two tablespoons baking powder three cups of flour, one
+and one half teaspoons flavoring. Steam one hour. Eat with sauce.
+
+
+FIG PUDDING.
+
+MRS. THOM.
+
+One cup suet, one half pound figs cut fine, two cups bread-crumbs, one
+cup flour, one half cup brown sugar, one egg, one cup of milk, two
+teaspoonfuls of baking powder, steam three hours.
+
+
+GELATINE PUDDING (Pink.)
+
+MRS. W. R. DEAN.
+
+Put one ounce pink gelatine and one quart of milk in a bowl on the stove
+where it will not get hot; when dissolved add yolks of four eggs, beaten
+with four tablespoons sugar, stir well, let it just come to the boil,
+then add the whites well beaten, with four tablespoons of sugar and a
+dessert spoon vanilla. Turn into a mould and let it cool, then turn out
+and garnish with whipped cream. This is a very pretty dish.
+
+
+GRAHAM PUDDING.
+
+MRS. W. W. HENRY.
+
+One and one half cups of graham flour, one cup of milk, one half cup of
+molasses, one cup chopped raisins, one half teaspoonful salt, one
+teaspoonful of soda. Sift the graham in order to make it light, but
+return the bran to the sifted mixture, dissolve the soda in one
+tablespoon of milk and add the remainder of milk with the molasses and
+salt, pour this mixture upon the graham and beat well, add the raisins
+and pour the pudding into a mould. Steam four hours, turn out and serve
+with sauce.
+
+
+HONEY COMB PUDDING.
+
+MISS BICKELL.
+
+One cup flour mixed with one cup sugar, one half cup butter and one of
+milk melted, together, five eggs well beaten; last of all put in two
+teaspoons soda and one of salt. Steam one hour and a half.
+
+
+MEDLEY PUDDING.
+
+MRS. THEOPHILUS H. OLIVER.
+
+Three eggs, the weight of three eggs in butter, in sugar, and in flour,
+beat the butter to a cream. Add the eggs well beaten to the sugar and
+flour. Put into small teacups. Bake for twenty minutes.
+
+
+MANITOBA PUDDING.
+
+MRS. STRANG.
+
+Four cups flour, two cups of suet, two cups raisins, one cup currants,
+two cups sugar (brown), a little baking powder, a little essence of
+lemon, a little allspice, a chopped apple, a little salt, wet with a
+small quantity of water, boil four hours.
+
+
+FOAMING SAUCE.
+
+One half teacup butter, ditto of sugar, beat to a froth, put in a dish
+and set in a pan of hot water, add one tablespoon of hot water, if liked
+a little vanilla. Stir one way until it comes to a very light foam.
+
+
+MARMALADE PUDDING.
+
+MRS. W. R. DEAN.
+
+Two dessertspoons marmalade, two cups bread crumbs, butter size of two
+walnuts, one half pint of milk, two eggs, two ounces of sugar. Melt the
+butter and mix with the bread crumbs, marmalade and sugar, add the eggs
+well beaten and the milk, pour into a well buttered mould, tie a cloth
+closely over it and boil one and one half hours. Serve with sauce.
+
+
+CHRISTMAS PLUM PUDDING.
+
+MRS. W. THOM.
+
+One pound each of raisins, currants and suet, three quarters of a pound
+of bread crumbs, one quarter pound flour, one half pound candied peel,
+one half pint brandy, one half nutmeg, one quarter pound brown sugar and
+six eggs. Boil six hours and steam two or three more when required.
+Caramel sauce. One cup brown sugar, one ounce of butter, and
+dessertspoon cornstarch, stirred till brown, add boiling water and one
+wine glass of brandy.
+
+
+OLD ENGLISH PLUM PUDDING.
+
+MRS. JOHN JACK.
+
+One pound each of stoned raisins, currants, beef kidney suet, granulated
+sugar, bread crumbs, and flour, one half pound candied lemon and citron
+peel mixed; one tablespoon salt, one teaspoonful each of finely ground
+nutmeg, cinnamon and cloves, eight fresh eggs, one half ounce bitter
+almonds chopped fine, the red part of three large carrots grated,
+breakfast cupful of strong coffee, strained at breakfast, cupful of
+molasses, and enough pure apple cider to make the whole of the proper
+consistency. Mix thoroughly and stand in a warm place over night, put
+into mould or pudding bag, tie tightly and boil gently for twelve hours.
+In serving make a sauce of flour, water, butter, and sugar flavored with
+brandy. Place the pudding on a hot dish, stick a sprig of berried holly
+in the centre, pour a wineglassful of brandy around it and set fire to
+it.
+
+
+ENGLISH PLUM PUDDING.
+
+MRS. BLAIR.
+
+Two pounds and a half raisins, three quarters of currants, two pounds
+finest moist sugar, two pounds bread crumbs, sixteen eggs, two pounds
+finely chopped suet, six ounces mixed candied peel, juice and rind of
+two lemons, one ounce of ground nutmeg, one ounce of cinnamon, half
+ounce pounded bitter almonds, gill of brandy or if objected to, any
+flavoring at hand. Stone and cut up the raisins do not _chop_ them; wash
+and dry the currants; cut the candied peel into thin slices; mix all the
+dry ingredients well together and moisten with the eggs, which should be
+well beaten; then stir in the flavoring, and when all is thoroughly
+mixed, add about half a pound of flour and put the pudding into a stout
+new cloth; or boil in two moulds for twelve hours and serve with rich
+sauce.
+
+
+PLUM PUDDING WITHOUT EGGS.
+
+MRS. DAVID BELL.
+
+Two cups of flour, two cups of raisins, two of currants, two cups of
+suet, one tablespoon sugar, enough water to make a stiff batter, colour
+with burnt sugar, spice to taste, salt, and lemon peel. _Just before_
+putting on to boil stir in a couple of tablespoonfuls of raw sago; boil
+in a cloth, not a shape.
+
+
+PLUM PUDDING.
+
+MADAME J. T.
+
+Four eggs, yolks and whites beaten together, one half cup brown sugar,
+one cup molasses, one cup stoned raisins, two cups currants, one cup
+bread crumbs, two cups chopped suet, three quarters of a nutmeg, grated,
+the grated rind of a large lemon, one cup flour and one teaspoon baking
+powder. Steam for three and a half hours in a tightly closed pudding
+mould well buttered, keeping the water boiling _constantly_. Before
+serving sprinkle thickly with sugar and pour over this one half cup
+brandy, and light. Serve with this a sauce made with the juice and rind
+(grated) of one lemon, put over to boil with one half cup sugar, one
+half cup water, add one tablespoon cornstarch, one half cup sherry, one
+half cup brandy. This quantity will serve sixteen people.
+
+
+PALACE PUDDING.
+
+MRS. SMYTHE.
+
+Two eggs, one cup of flour, one half cup sugar, one quarter cup butter,
+one teaspoon baking powder, one half teaspoon nutmeg, cream butter, add
+sugar, eggs, the flour sifted with baking powder, also nutmeg. Grease
+tin and bake half an hour.
+
+Sauce.--One dessertspoon butter, one dessertspoon of flour, rub well
+together, add slowly about one cup boiling water, three dessertspoons
+brown sugar, one teaspoon of molasses. Boil slowly until it thickens and
+flavor as desired.
+
+
+QUAY PUDDING.
+
+One cup flour, one half cup sugar, one quarter cup butter one teaspoon
+soda, one tablespoon jam, two eggs. Cream butter with sugar, add to this
+the eggs and jam, the flour sifted with the soda. Put into a buttered
+mould and steam for two hours and serve with lemon sauce.
+
+
+RAILROAD PUDDING.
+
+MRS. GEORGE ELLIOTT.
+
+Four eggs, beat whites and yolks separately, a cup of sugar to the
+whites, beat again, then add the yolks, mix a teaspoon of baking powder
+in a cup of flour and mix the flour and eggs and beat again. Put a sheet
+of buttered paper in a square pan and bake. When done turn it on a
+heated towel, the buttered side up and take off the paper and spread
+with a thick jam or marmalade, roll up quickly and pour sweetened
+whipped cream over, flavor with vanilla.
+
+
+RICE PUDDING.
+
+MRS. W. W. HENRY.
+
+One cup of rice boiled soft in water, add a pint of cold milk, and a
+piece of butter size of an egg, salt to taste, yolks of four eggs, rind
+of lemon grated. Mix and bake one half hour. Beat the whites of four
+eggs, stir in a pint of sugar, juice of one good sized lemon. After the
+pudding is baked and cooled a little pour this over and brown in the
+oven. Eat cold; this will keep for several days.
+
+
+SUET PUDDING. (Plain.)
+
+MRS STUART OLIVER.
+
+Three quarters of a pound of flour, one quarter of a pound suet chopped
+fine; mix with an egg and milk.
+
+
+VICTORIA PUDDING.
+
+MRS. ARCHIBALD LAURIE.
+
+The weight of two eggs in butter, sugar, and flour. Butter and sugar to
+be beaten to a cream, add the well beaten eggs, two tablespoons of
+marmalade, then the sifted flour, one half teaspoon soda, dissolved in
+boiling water. Steam for three hours, not less.
+
+
+STRAWBERRY SAUCE FOR PLAIN BLANC MANGE.
+
+The whites of two eggs, one cup pulverized sugar, one cup strawberries.
+Mix all together and whip until stiff.
+
+
+STRAWBERRY SAUCE FOR PUDDINGS.
+
+MRS. W. W. HENRY.
+
+One cupful of fine granulated sugar, one-half cupful of butter boiled
+together until it creams, (a wooden spoon best for this), beat the white
+of an egg until stiff, then add one cup of mashed strawberries, and beat
+again; add to the mixture, stir well together.
+
+
+HARD SAUCE.
+
+MRS. GAUDET.
+
+1. One cup of brown sugar, one tablespoon of butter, three drops of
+vanilla, half a glass of sherry, whipped lightly.
+
+2. One glass of sherry, a tablespoon of molasses, and a tablespoon of
+sugar.
+
+
+
+
+DESSERTS.
+
+
+    "Custards for supper and an endless host of other such lady-like
+    luxuries."--SHELLEY.
+
+
+ORANGE FLOAT.
+
+MRS. ERNEST F. WURTELE.
+
+One quart of water, the juice and pulp of two lemons, one coffee cup of
+sugar. When boiling add four tablespoons of cornstarch; let it boil
+fifteen minutes stirring all the time, when cold pour over the top of
+four or five peeled and sliced oranges. Over this spread beaten whites
+of three eggs. Sweeten and add a few drops of vanilla.
+
+
+VELVET CREAM.
+
+A large teacupful of white wine, the juice of a nice lemon, one half
+ounce of isinglass, sugar to taste, let boil together, till nearly all
+the isinglass is dissolved, then strain and add one pint of cream. Let
+it stand until nearly cold and then put it into the mould. It requires
+to be made some hours before it is turned out.
+
+
+PRUNE JELLY.
+
+Put about three dozen prunes into one quart of boiling water and let
+them boil for one hour, take out the prunes and stone them making use of
+half the kernels as a flavoring. Put the prunes back into the water,
+with the blanched kernels, adding one cup of sugar and let boil half an
+hour more. Dissolve half a box of Cox's gelatine in water and add to the
+above and boil ten minutes longer. Put into a mould and serve cold with
+whipped cream.
+
+
+FROZEN PUDDING.
+
+Make a custard with three eggs and about one pint of milk, flavor with
+vanilla and a small cup of white sugar. Put four tablespoons of brown
+sugar in a frying pan and brown it well. Take from the stove and stir
+till off the boil, then stir into the custard. Put all in a dipper or
+deep dish; take a large dish full of snow and coarse salt, put the
+dipper into this and stir the custard until it is quite thick. Put into
+a mould and leave in a cool place. Serve with whipped cream.
+
+
+ARROWROOT WINE JELLY.
+
+Wet two heaping teaspoons of arrowroot with a little cold water, stir it
+into a cup of boiling water in which has been dissolved 2 teaspoons of
+white sugar. Stir while it boils ten minutes. Add one tablespoon of
+brandy, or three of sherry. Put into a mould and serve cold with custard
+as a sauce. This is very nice for invalids, omitting the sauce.
+
+
+RICE BLANC MANGE.
+
+One half pound ground rice, one quart of milk, three ounces of sugar,
+the rind of half a lemon, one half teaspoonful of vanilla. Boil the rice
+in the milk for twenty minutes with the sugar and rind of lemon, then
+remove the rind and add the vanilla. Put it into a wet mould.
+
+
+LEMON JELLY.
+
+MISS CLINT.
+
+Dissolve one package or twelve sheets of gelatine in a little warm
+water. Then add three and one half pints of boiling water, one pound of
+sugar and the juice of four lemons. Cool in a mould.
+
+
+COFFEE JELLY.
+
+MRS. GAUDET.
+
+Two tablespoons of coffee, one package of gelatine, one glass of sherry
+boiled down to one pint.
+
+
+ICED APPLES WITH CREAM.
+
+MRS. W. W. WELCH.
+
+Pare and core six apples; cook them in a syrup made of one cup of sugar,
+and two of water; drop the apples into the boiling syrup; when they are
+tender put them on a platter, when cool cover with a thin layer of
+meringue and brown. Let the syrup boil until reduced to one half
+cupful, when cold, will form a jelly, cut into squares and place over
+and around the apples. Serve cold with sugar and cream.
+
+
+FRUIT JELLY.
+
+MISS FRY.
+
+To one large box of gelatine add one half pint cold water. When
+dissolved add juice of three lemons, two cups sugar, one pint of boiling
+water. Arrange in layers in a mould. Four bananas and two or more
+oranges (sliced) six castane nuts chopped fine, six figs, one quarter
+lb. dates cut into small pieces. Strain jelly over this and cool. Serve
+with whipped cream. A lining of ladies fingers is an improvement.
+
+
+COMPOTE OF APPLES.
+
+MISS SEPTIMUS BARROW.
+
+Take five apples, wipe, but do not peel them, take the cores out of four
+of them and put them in a deep dish. Slice the fifth apple and put the
+slices and a small lemon sliced with the four apples. One quarter lb.
+brown sugar to be sprinkled over apples. One half pint of water. Bake
+until perfectly soft but do not let them lose their shape. Put them in a
+dish, press and strain the cut up pieces over the cooked apples. To be
+eaten cold.
+
+
+POMMES A LA VESUVE.
+
+MISS LAMPSON.
+
+Pile some apple marmalade high in a dish; get ready some macaroni boiled
+in water well drained, and afterwards sweetened with white sugar, and
+flavored with brandy; cut it into short lengths, lay it as a bordering
+round the mountains of marmalade; dust the whole over with powdered
+sugar, and on the apex form a crater with half a dozen nubs of sugar;
+pour a gill of brandy over the top, and just before serving set fire to
+it and place it on the table flaming.
+
+
+LEMON SPONGE.
+
+MISS BEEMER.
+
+One half box gelatine, juice of three lemons, one pint of cold water,
+one half pint of hot water, two teacups of sugar, whites of three eggs.
+Soak one-half box of gelatine in the pint of cold water ten minutes;
+then dissolve on the fire adding the juice of the lemons with the hot
+water and sugar. Boil all together two or three minutes; pour into a
+dish, and let it remain until nearly cold and beginning to set; then add
+the whites of eggs well beaten and whisk ten minutes. When it becomes
+the consistency of sponge, wet the inside of cups with the white of
+eggs, pour in the sponge and set in a cold place. Serve with thin
+custard, made with the yolks of four eggs, one tablespoonful of
+cornstarch, one-half teacup of sugar, one pint of milk, teaspoonful of
+vanilla. Boil until sufficiently thick and serve cold over the sponge.
+The sponge should be allowed to stand twenty-four hours.
+
+
+ORANGE SOUFFLE.
+
+Pare and slice six oranges, boil one cup sugar, one pint of milk, the
+yolks of three eggs, one tablespoon of cornstarch. As soon as thick,
+pour over the oranges; beat the whites of eggs to a stiff froth;
+sweeten: put on top and brown in oven. Serve cold. Bananas may be used
+instead of oranges and are far more wholesome from contact with the
+heat.
+
+
+GELATINE, WITH FRUIT.
+
+Take one ounce box of gelatine; put to soak in a pint of cold water for
+an hour. Take the juice of three lemons and one orange, with three cups
+of sugar; add this to the gelatine, and pour over all three pints of
+boiling water: let this boil up once, stirring all the time. Take two
+moulds of the same size, and pour half your jelly into each. Stir into
+one mould half a cup of candied cherries, and into the other one pound
+of blanched almonds. The almonds will rise to the top. Let these moulds
+stand on ice, or in a cool place until thoroughly set, twenty-four hours
+is best. When ready to serve loosen the sides, and place the almond
+jelly on top the other, on a fruit platter. Slice down and serve with
+whipped cream.
+
+
+EASY ICE CREAM.
+
+One pint of cream, half a pint of milk, teacupful of sugar, two eggs
+beaten separately, the whites being added last, a teaspoonful of vanilla
+extract. Stir thoroughly but do not cook, it is quite as nice without.
+This will be sufficient for six persons. Dissolve half a pound of
+macaroons in the above mixture before it is frozen and a delicious ice
+cream may be had.
+
+
+TRIFLE.
+
+MISS RUTH SCOTT.
+
+One pint of cream well beaten, sugar and flavoring to taste. One quarter
+of a pound of macaroons which have soaked in sherry for a few minutes.
+Put in a deep dish alternate layers of macaroons and cream. Preserved
+cherries and almonds (whole) are a great improvement.
+
+
+CARAMEL CREAM.
+
+MRS. BENSON BENNETT.
+
+Boil two coffee cups of dark brown sugar, butter the size of an egg and
+two thirds of a cup of thin sweet cream. Twelve minutes after it
+commences to boil dissolve half a cup of gelatine in a little cold
+water, add this to the boiling mixture and nearly a pint of sweet cream
+all but the two thirds of a cup used in the beginning. Strain and flavor
+with a tablespoonful of vanilla; pour into a pudding mould and let it
+stand over night on the ice. Serve with whipped cream.
+
+
+CLARET JELLY.
+
+MRS. GILMOUR.
+
+One ounce of gelatine, one cup of sugar, the rind and juice of two
+lemons, two or three pieces of cinnamon, one and one half pints of
+water, one half pint of claret, one glass of brandy. If Cox's gelatine
+or Lady Charlotte, is used it will have to be soaked first in a little
+of the cold water, if the leaf gelatine, boiling water can be poured on
+it. Put all together into a saucepan with whites of three eggs, put on
+the fire until it boils and then strain through a flannel bag.
+
+
+CUP CUSTARD.
+
+MR. JOSEPH FLEIG. (Baker to Grenoble Hotel, N. Y.)
+
+Five eggs, six ounces of sugar, one quart of milk, extract to flavor,
+spread cups or moulds with unsalted butter, fill up with the custard,
+and place in pan filled with one inch water in good oven.
+
+
+SPANISH CREAM.
+
+MRS. W. R. DEAN.
+
+Yolks of two eggs, two tablespoons sugar, two tablespoons ground rice,
+one pint of milk. Beat the eggs a little. Put all together on the fire
+and stir constantly until it thickens. Pour into glass dish and garnish
+with blanched almonds and strips of citron.
+
+
+SPANISH CREAM.
+
+MISS GREEN.
+
+Soak one half package of gelatine in one pint of milk for half an hour;
+while this is soaking take two eggs (separate them) beating the yolks
+with one half a cup of white sugar, till light, and whip the whites to a
+stiff froth: when the gelatine is soaked, put the sauce pan on the fire
+and let gelatine and milk come to the boil: then add the yolks and
+remove from fire, add the whites and one teaspoon of vanilla. Put in a
+wet mould and cool.
+
+
+CHARLOTTE RUSSE.
+
+MISS EDITH HENRY.
+
+To make the jelly for bottom of mould one half a package of gelatine
+soaked in a little over a tumbler of water, sugar to taste, one half a
+small cup of cooking wine and enough cochineal to color. Let this stand
+until stiff. One pint of sweet cream, one half a box of gelatine
+dissolved, wine to taste, one teaspoon of vanilla, a little over half a
+cup of sugar: whip cream stiff, then add sugar, wine, vanilla and lastly
+the gelatine. Beat well together and pour into your mould lined with
+ladies fingers and jelly.
+
+
+WINE CREAM.
+
+MRS. W. CRAWFORD.
+
+Two cups of cream, half a cup of sugar, one box of gelatine dissolved in
+half a cup of sherry over a steamer, when dissolved, strain into cream,
+and put in a mould and in a cool place.
+
+
+PINEAPPLE WATER ICE.
+
+MRS. HARRY LAURIE.
+
+Two large juicy pineapples, one and one half pounds of sugar, one quart
+of water, juice of two lemons. Pare the pineapples, grate them and add
+the juice of the lemons. Boil the sugar and water together for five
+minutes. When cold add the pineapple and strain through a sieve. Turn
+into freezer and freeze.
+
+
+LEMON WATER ICE.
+
+Four large juicy lemons, one quart of water, one orange, one and one
+quarter pounds of sugar. Put the sugar and water over to boil. Chip the
+yellow rind from three lemons and the orange, add to the syrup, boil
+five minutes and stand away to cool. Square the juice from the orange
+and lemon add it to the cold syrup, strain it through a cloth and
+freeze.
+
+
+ROLLED JELLY.
+
+MRS. W. W. WELCH.
+
+Two eggs, yolks and whites beaten separately. Take the yolks and beat to
+a cream with one cup of sugar, three tablespoonfuls of milk, then add
+one cup of flour, one heaping teaspoon of baking powder and the well
+beaten whites last, also extract as fancied. When baked place on a wet
+cloth and trim outside edges, cover with preserves, roll in the cloth
+and let it stand for ten minutes, eat with whipped cream.
+
+
+JUNKET.
+
+MRS. STUART OLIVER.
+
+Slightly warm one quart milk, add junket tablet dissolved, and two or
+three tablespoonfuls sugar. Keep in a warm place near fire till solid.
+Then remove to a cool place till served. Serve with cream and maple
+sugar or preserves.
+
+
+
+
+CAKES.
+
+
+    "With weights and measures just and true,
+        Oven of even heat,
+     Well buttered tins and quiet nerves,
+        Success will be complete."
+
+
+"In making cake, the ingredients should be of the first quality--the
+flour super-fine, and always sifted; the butter fresh and sweet and not
+too much salted. Coffee A, or granulated sugar is best for cakes. Much
+care should be taken in breaking and separating the eggs, and equal care
+taken as regards their freshness. Break each egg separately in a teacup;
+then into the vessels in which they are to be beaten. Never use an egg
+when the white is the least discolored. Before beating the whites remove
+every particle of yolk. If any is allowed to remain, it will prevent
+them becoming as stiff and dry as required. Deep earthen bowls are best
+for mixing cake, and a wooden spoon or paddle is best for beating
+batter. Before commencing to make your cake, see that all the
+ingredients required are at hand. By so doing the work may be done in
+much less time.
+
+"The lightness of a cake depends not only upon the making, but the
+baking also. It is highly important to exercise judgment respecting the
+heat of the oven, which must be regulated according to the cake you
+bake, and the stove you use. Solid cake requires sufficient heat to
+cause it to rise and brown nicely without scorching. If it should brown
+too fast cover with thick brown paper. All light cakes require quick
+heat and are not good if baked in a cool oven. Those having molasses as
+an ingredient scorch more quickly, consequently should be baked in a
+moderate oven. Every cook should use her own judgment, and by frequent
+baking she will in a very short time be able to tell by the appearance
+of either bread or cake whether it is sufficiently done."
+
+
+SCRIPTURE CAKE.
+
+MRS. STOCKING.
+
+
+    One cup butter                                      Judges V. 25
+    Four cups flour                                  I. Kings IV. 22
+    Three cups sugar                                 Jeremiah VI. 20
+    Two cups raisins                               I. Samuel XXX. 12
+    Two cups figs                                  I. Samuel XXX. 12
+    One cup water                                   Genesis XXIV. 17
+    One cup almonds                                   Jeremiah I. 11
+    Six eggs                                            Isaiah X. 14
+    One tablespoon honey                              Exodus XVI. 21
+    One teaspoon cream                                Exodus XII. 19
+    Baking powder three teaspoonfuls a pinch of salt      Job VI.  6
+    Spices to taste                                   I. Kings X. 10
+
+Follow Solomon's advice for making good boys and you will have a good
+cake.--Proverbs XXIII. 13.
+
+
+CHRISTMAS FRUIT CAKE.
+
+MRS. THOM.
+
+One pound of flour, one pound of butter beaten to a cream, six eggs
+beaten separately, two wineglasses of brandy, one pound sugar, one pound
+of raisins, one pound of currants, one pound of prunes, one pound figs
+chopped, one half pound mixed candied peel, one half pound almonds, one
+half teaspoon mixed spice or nutmeg.
+
+
+FRUITCAKE.
+
+Two pounds of raisins, two pounds of currants, one half pound of citron,
+one pound of sugar, one pound of flour, eight ounces of butter, ten
+eggs, two nutmegs, one half ounce of mace, one tablespoon of cloves,
+same of cinnamon, one glass of brandy, one tablespoon of baking powder,
+one cup of molasses. Stir butter and sugar together until very light,
+beat whites and yolks separately and bake in a slow oven.
+
+
+ORANGE FROSTING.
+
+One pound of frosting sugar, juice of one lemon and one orange, grate
+rind of orange.
+
+
+CARAMEL CAKE.
+
+One tablespoon of butter, one cup of sugar, three eggs, one half cup of
+milk, one and one half cups of flour, two teaspoons of baking powder.
+
+FILLING.--Two cups of sugar, two thirds cup of milk, boil thirteen
+minutes, add butter the size of a small egg, one good teaspoon of
+vanilla, when done stir till thick enough to spread and not to run, bake
+in three, spread between and on top.
+
+
+CHARLOTTE RUSSE CAKE.
+
+MRS. RICHARD TURNER.
+
+One cup of flour, one cup of sugar, three eggs, two teaspoons baking
+powder, three tablespoons boiling water. Bake same as sandwich cake.
+
+THE FILLING.--One large cup of cream, one fourth package gelatine,
+dissolved in a little milk; whip cream to a stiff froth, then add
+gelatine, sugar, flavoring to taste. Ice the top.
+
+
+CORNSTARCH CAKE.
+
+MRS. JAMES LAURIE.
+
+One half pound of butter and two cups white sugar stirred together, add
+the yolks of four eggs, one cup of milk, two cups of cornstarch and one
+of flour sifted well, one heaping teaspoonful of baking powder and add
+the whites of the four eggs last. Flavor a little and line tins with
+buttered paper.
+
+
+SPONGECAKE. (Splendid.)
+
+MRS. ERSKINE SCOTT.
+
+Beat four eggs, over one cup of white sugar, for half an hour, then mix
+one cup of flour, after it is in the pan pour some essence of lemon on
+the top and bake immediately.
+
+
+SPONGE CAKE.
+
+MISS K. H. MARSH.
+
+Beat seven eggs together with their weight in white sugar for half an
+hour, then sift in the weight of four eggs in flour. Add a little lemon
+to flavor and bake twenty minutes in a quick oven.
+
+
+SPONGE CAKE.
+
+MRS. FARQUHARSON SMITH.
+
+Ten eggs; very fresh, one pound fine sugar, the weight of five eggs in
+flour, the rind of two lemons and juice of one. Break the eggs on the
+sugar and beat them twenty minutes with two pronged steel carving fork
+until in a lovely light cream, then grate the lemon rind into it with
+the juice of one lemon. Sift the flour several times and next mix in the
+flour most carefully barely stirring to mix it in, if stirred too much
+it will make the cake heavy. Beat it with the back of the fork towards
+you. The oven should be a little quick at first until the cake rises,
+if baking too quickly place a piece of white paper over it and buttered
+paper should be placed in the pans. N. B.--Delicious if properly made.
+
+
+SPONGE CAKE.
+
+MRS. ANDREW T. LOVE.
+
+Six eggs, the weight of five in sugar, and three in flour, beat the
+whites and yolks separately, lemon flavoring.
+
+
+EASY SPONGE CAKE.
+
+MRS. BLAIR.
+
+Four eggs, two even cups of sugar, three-fourth's cup _hot_ water, one
+and three fourth's cups of flour, even measure, two teaspoonfuls baking
+powder, salt, flavor with lemon. Beat the eggs separately. To the yolks
+gradually add the sugar. Mix well. Then add hot water. Mix the baking
+powder with the flour and add a portion, then part of the well beaten
+whites, and so on until all is used. Flavor. It will be thin but do not
+add any more flour, for it is all right. Bake in a moderate oven. It may
+be baked very thin, cut into shapes like dominos; frost, and mark the
+lines and dots with a camel's hair brush dipped in chocolate.
+
+
+CACOUNA CAKE.
+
+MISS K. H. MARSH.
+
+Three cups of sugar, two cups of butter, seven eggs, one pound of
+raisins, wineglass of wine, one nutmeg, one cup sour milk and one
+teaspoon soda, five cups of flour. Beat the butter to a cream, then add
+the sugar and the eggs (well beaten), the fruit, spice and wine, then
+the flour and lastly the soda dissolved in a cup of sour milk.
+
+
+DELICIOUS ANGEL'S FOOD.
+
+MISS RITCHIE.
+
+Beat the whites of eleven eggs to a stiff froth, then stir in carefully
+a cup and a half of sifted granulated sugar, (or better still of castor
+sugar,) a teaspoonful of vanilla and one cup of flour that has been
+sifted with a teaspoonful of cream of tartar five times; add this very
+carefully and mix thoroughly, turn into an ungreased pan and bake in a
+moderate oven for about fifty-five minutes. When done turn upside down
+and when cool it will either drop out or it may be easily removed from
+the pan with a knife.
+
+
+CHOCOLATE CAKE.
+
+MISS M. A. RITCHIE.
+
+Dissolve two ounces of chocolate in five tablespoonfuls boiling water.
+Cream half a cup of butter adding gradually one and a half cups of
+sugar; add the yolks of four eggs, beat thoroughly; then add the
+chocolate, half a cup of cream or milk, a cup and three quarters of
+flour, two rounding teaspoonfuls of baking powder, a teaspoonful of
+vanilla. Beat the whites of the eggs to a stiff froth, stir them
+carefully into the mixture, and it is ready to bake either in a loaf-pan
+or in three layer cake pans. Frost with boiled icing flavored with
+chocolate.
+
+
+CHOCOLATE CAKE.
+
+MRS. G. CRESSMAN.
+
+One and one half squares of chocolate melted in one half cup of milk,
+two eggs, reserving white of one egg for frosting, one cup sugar, one
+teaspoonful soda in one half cup of milk, and one and one quarter cups
+of flour. Bake in dripping pan. Boiled frosting, one cup of sugar and
+white of one egg.
+
+
+MAPLE CREAM CAKE.
+
+One cup of sugar, two eggs, two tablespoonfuls butter, a little less
+than two cups of flour, two teaspoonfuls baking powder. Bake in two
+tins. Frosting, one cup and a half of maple sugar, one half cup cream,
+boil until quite thick then beat until it creams, add the white of one
+egg, keep beating until thick.
+
+
+COCOA CAKE.
+
+MISS MAUD THOMSON.
+
+Rub one half cup butter to a cream, with one cup of sugar, add the
+beaten yolks of two eggs, and beat well. Mix one and one half cups of
+flour, one teaspoonful baking powder and two teaspoonfuls cocoa,
+thoroughly beat the whites of eggs stiff, measure one-half cup of milk,
+and then add a little milk and flour alternately to the egg mixture,
+lastly add the whites of eggs and one teaspoonful of lemon or vanilla.
+Bake in a shallow pan about twenty minutes and then frost with plain
+cocoa frosting.
+
+ICING.--Mix one half teaspoonful cocoa with one cup powdered sugar, add
+one tablespoonful lemon juice and one tablespoonful boiling water or
+enough to make the sugar into a paste that settles to a level the moment
+you stop stirring. Spread at once on the hot cake.
+
+
+CORN CAKE.
+
+MRS. W. W. HENRY.
+
+One cup of corn meal, one cup of flour, two teaspoons baking powder,
+sifted with the flour, one egg, two tablespoons melted butter, two
+tablespoons sugar, little salt, one and one fourth cups of sweet milk,
+bake in quick oven.
+
+
+CREWE CAKE.
+
+MISS M. C.
+
+One pound of sugar, one pound of flour, three teaspoons of baking
+powder, five eggs, one half pound of butter, a little milk, vanilla or
+lemon flavoring.
+
+
+CHRISTMAS CAKE.
+
+MRS. GEORGE M. CRAIG.
+
+One cup melted butter, one cup milk, one cup sugar, one cup molasses,
+six eggs, six cups of flour, two pounds of currants, two pounds raisins,
+two ounces peel, one teaspoonful of Durkee's baking powder to every cup
+of flour.
+
+
+COCOANUT CAKE. (Splendid.)
+
+MISS. BEEMER.
+
+Two cups of sugar and one half cup of butter beaten to a cream, slowly
+add one cup of milk; mix two teaspoonfuls of baking powder with three
+cups of flour, add this gradually, mixing and then beating, finally the
+whites of six eggs beaten to a stiff froth and one teaspoonful of lemon
+extract. This can be made in layers (three) or baked in a square pan.
+
+
+ICING.
+
+Whites of two eggs, one half pound of cocoanut, and enough powdered
+sugar to make it sufficiently stiff, one teaspoonful lemon extract.
+
+
+CREAM CAKE.
+
+MRS. W. R. DEAN.
+
+One cup of butter, one cup of cream or sour milk, two cups of sugar,
+three cups of flour, four eggs, one teaspoon soda mixed in vinegar and
+stirred in at the last. Bake in shallow tins.
+
+
+RAILROAD CAKE.
+
+One tea-cup flour, one ditto of sugar, two teaspoons cream of tartar,
+one half teaspoon of soda, four eggs. This will form a thick batter.
+Butter pan and bake about ten minutes.
+
+
+MOUNTAIN CAKE.
+
+One pound of sugar, one pound of flour, one half pound well beaten
+butter, one cup sweet milk, six eggs, one teaspoon cream of tartar, one
+half teaspoon soda dissolved in the milk.
+
+
+MOUNTAIN CAKE.
+
+MRS. BENSON BENNETT.
+
+Three fourths cup of butter and two cups of sugar beaten to a cream,
+four eggs beaten very light, three cups of flour with two teaspoonfuls
+of cream of tartar, one half cup of sweet milk with one teaspoonful of
+baking soda, bake about twenty-five minutes.
+
+
+MARBLE CAKE.
+
+MRS. W. R. DEAN.
+
+One cup white sugar, one fourth cup butter, three eggs (whites and yolks
+beaten separately) one half cup milk, two cups of flour, two teaspoons
+baking powder. Separate this batter into three parts. In one part put a
+square of chocolate dissolved in a little hot water, in another part
+put one teaspoon cochineal to color it. Take a spoonful of each color
+(white, brown, pink) alternately and bake in long tin pan.
+
+
+ICING.
+
+White of one egg well beaten, one teaspoon of vanilla, and pulverized
+sugar.
+
+
+MARBLE CAKE.
+
+MISS MILDRED POWIS.
+
+(Light Part.)
+
+One fourth cup butter, three fourths cup white sugar, one fourth cup
+milk, one cup flour, whites of two eggs, one teaspoon of baking powder.
+
+
+DARK PART.
+
+One fourth cup butter, one half cup brown sugar, one fourth cup
+molasses, one fourth cup milk, one and one fourth cups of flour, yolks
+of two eggs, one good teaspoon baking powder, one half a teaspoon (good)
+each of cloves, cinnamon, nutmeg and mace. Put into the pan a spoonful
+at a time of each part.
+
+
+MACAROON TART.
+
+MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.)
+
+Make a paste of three quarters of a pound flour, five ounces of sugar,
+one half pound butter and two eggs. Roll part of this out to one fourth
+inch thick layer and spread over a round shallow cake pan about one half
+inch deep. Bake very slightly. When cold spread with thin layer of jam
+or jelly, then put with bag and star tube, stripes of macaroon over and
+bake in a slow oven nice and brown. Put some icing between the stripes
+after tart is baked.
+
+
+PASTE FOR MACAROONS AND MACAROON TART.
+
+Take one pound Hoide's Almond paste and mix fine with one pound powdered
+sugar then add gradually the whites of about eight eggs until the paste
+gets smooth and soft enough to pass through the bag and tube. For
+macaroons make paste softer and use round tube or teaspoon. Bake on
+paper in slow oven.
+
+
+BUCKEYE CAKE.
+
+MRS. POLLEY.
+
+Two cups sugar, two thirds cup of butter, three eggs beaten separately,
+one cup of sweet milk, two teaspoons of baking powder sifted with three
+cups of flour, one teaspoon extract of lemon.
+
+
+HARRISON CAKE.
+
+One cup of sugar, one cup of butter, four eggs well beaten, one cup
+molasses, one pound stoned raisins, one teaspoonful each of saleratus,
+cloves, cinnamon and allspice, one nutmeg and four cups of flour.
+
+
+ORANGE CAKE.
+
+MRS. A. J. ELLIOTT.
+
+Two cups of flour, one scant cup of milk, one cup of sugar, half a cup
+of butter, two eggs, one teaspoon soda and two of cream of tartar.
+Divided in six parts and spread as thin as possible in pans of uniform
+size. Bake about three minutes: when done lay together with layers of
+orange filling between. Method: cream sugar and butter together, then
+add milk in which the soda and cream of tartar has been dissolved, then
+the eggs well beaten and lastly the flour into which drop a pinch of
+salt. Beat well and don't scrimp the butter.
+
+ORANGE FILLING.--The juice and part of the grated rind of two oranges,
+then add one cup of sugar. One tablespoon of flour dissolved in cup of
+water which is gradually added, then beat the yolk of the egg well, and
+mix well together, and boil in a steamer until it is as thick as custard
+or boil about three quarters of an hour. The steamer is the safest as
+the flour is liable to stick to the pan otherwise.
+
+
+ORANGE CAKE.
+
+MISS FRY.
+
+Two cups of flour, one cup of sugar, one half cup milk, two teaspoons
+baking powder, one tablespoon butter, one tablespoon orange juice, two
+eggs. Beat eggs and sugar, add butter (melted), orange juice and rind
+of one orange, then milk. Add flour and powder and bake one half hour.
+Filling:--juice and rind of one orange, one tablespoon each of lemon
+juice and cornstarch, two tablespoons sugar, one teaspoon butter, one
+egg. Put orange juice rind, and lemon juice into a cup, then fill with
+cold water. When it boils, add cornstarch with cold water. Beat yolk of
+egg with sugar, add this, then butter. When cold spread between layers.
+Icing. Beat whites of two eggs, add three fourths cup powdered sugar.
+
+
+LADY CAKE.
+
+MRS. GEORGE LAWRENCE.
+
+One half cup butter, one and one half cups granulated sugar, one cup
+lukewarm water, two and one half cups of sifted flour, four eggs, whites
+only, one lemon juice and grated rind, two teaspoons of vanilla extract,
+two teaspoons of baking powder. Cream the butter in an earthen dish with
+silver spoon, stirring till light cream color, add sugar beating
+thoroughly. Sift the flour, add one half of it and the cup of water a
+little of each, till cup is finished. Beat whites of eggs stiff and dry,
+add one half, beat, then the rest of the flour. Beat well, add the
+juice, and grated rind of lemon or vanilla as preferred, next the baking
+powder and the balance of the beaten eggs. Turn quickly into a deep,
+well buttered tin, and bake for three quarters of an hour. The tin
+should be ready for use immediately the baking powder is added. When
+cold, frost with white icing.
+
+
+LEMON CAKE.
+
+MISS BEEMER.
+
+One half cup of butter creamed well with one and a half cups of sugar,
+stir in the yolks of three eggs and one cup of milk; two teaspoonfuls of
+baking powder sifted with three cups of flour and added alternately with
+the whites of the three eggs beaten to a stiff froth. Bake in rather a
+quick oven in three tins of uniform size, and place, between layers, a
+frosting made of the grated rind of one, and juice of two lemons, and
+three fourths cup of sugar. Let boil and throw it over the well beaten
+whites of two eggs. This cake is one that keeps well for five or six
+days.
+
+
+NUT CAKE.
+
+MRS. GEORGE M. CRAIG.
+
+One cup sugar, half a cup of butter whipped to a cream with sugar, four
+eggs, one tablespoonful of milk if needed, quarter of pound of almond
+nuts chopped fine, two ounces lemon peel, two teaspoonfuls of baking
+powder and one cup of flour.
+
+
+NEW PORT CAKE.
+
+MRS. THEOPHILUS OLIVER.
+
+Two eggs, one half cup of white sugar, one half cup of butter, (melted)
+one quart of flour, two teaspoonfuls of cream of tartar, one cup sweet
+milk, one teaspoonful of soda dissolved in hot water. Bake in a deep
+pan (eaten hot).
+
+
+PLAIN CAKE.
+
+MRS. GILMOUR.
+
+One half cup butter, one cup sugar, three eggs, two cups of flour, two
+and one half teaspoons baking powder, one cup of milk.
+
+
+SANDWICH CAKE.
+
+MRS. FRANK LAURIE.
+
+Four eggs, one cup sugar, one cup flour, one teaspoonful of baking
+powder; mix the yolks and the sugar together, then whip up the whites,
+mix in with the yolks and sugar, then add the flour and the baking
+powder putting the latter into the flour. Bake in a hot oven.
+
+
+SANDWICH CAKE.
+
+MISS M. SAMPSON.
+
+Two thirds cup sugar, one egg, two thirds cup milk, butter the size of
+an egg, one and one half cupfuls of flour, two teaspoonfuls baking
+powder. Bake in a quick oven.
+
+
+SPANISH BUN.
+
+MRS. THOM.
+
+One and one half cups sugar, four eggs, leave out the whites of three
+for icing, three fourths cup butter, one cup milk, one tablespoonful
+cinnamon, one teaspoon ginger, one half nutmeg, two cups flour, three
+spoonfuls baking powder. Bake in flat tin well greased.
+
+
+ICING.
+
+Take the whites of three eggs, beat to a stiff froth then add a cup of
+light brown sugar; while the cake is hot, spread this over, return to
+the oven and brown.
+
+
+WHITE CAKE. (Delicious.)
+
+MRS. STOCKING.
+
+One cup sugar, one half cup butter, whites of two eggs, one cup of milk
+or water, two cups of flour, two teaspoons baking powder, cream the
+butter, stir in sugar, then add milk or water, beaten whites, flour, and
+lastly the extract.
+
+NUT FILLING.--One cup milk, one cup nut meats, one tablespoon flour, one
+egg, one half cup sugar, salt. Heat milk sugar and nuts, add egg and
+flour stirred together; cook until thick.
+
+
+WALNUT CAKE.
+
+MRS. PEIFFER.
+
+Cream one cup granulated sugar and one fourth of butter, and two eggs,
+then two heaping cups flour, two heaping teaspoons baking powder sifted
+four times: while your flour is still heaped in the mixing bowl on top
+of the butter, etc., add one heaping saucer chopped walnuts, then use as
+much as you need of one cup sweet milk to make a nice stiff batter, not
+too thin.
+
+
+
+
+ICINGS FOR CAKES.
+
+
+APPLE FILLING FOR CAKE.
+
+MRS. W. W. HENRY.
+
+One apple grated, one cup of sugar, one teaspoonful of vanilla, the
+white of one egg beaten stiff.
+
+
+CHOCOLATE FROSTING.
+
+MISS MAUD THOMSON.
+
+White of one egg, eight tablespoons powdered sugar, one inch square of
+chocolate, one half teaspoon vanilla. Do not whip the egg but stir the
+sugar into it beating until smooth. Place the chocolate in a teacup,
+float the latter in a saucepan full of boiling water. Cover the pan and
+when the chocolate melts stir into the frosting and add vanilla and
+spread upon the cake.
+
+
+CHOCOLATE ICING (Original).
+
+MRS. E. A. PFEIFFER.
+
+One cup granulated sugar, two squares of chocolate, boil till thick (do
+not stir) then turn into beaten white of one egg.
+
+
+BOILED ICING.
+
+One cup granulated sugar, boiled till it threads, then turned into the
+beaten whites of two eggs, and whip till cold.
+
+
+CHOCOLATE PASTE.
+
+MRS. BENSON BENNETT.
+
+Melt two ounces Baker's chocolate, add one tablespoonful of water, and
+three of milk, one piece of butter, one egg well beaten, one cup of
+sugar, make as in lemon marmalade.
+
+
+FIG CAKE FILLING.
+
+MRS. STOCKING.
+
+One pound figs, one half cup sugar, two thirds cup of water. Boil figs
+after being chopped fine with sugar and water until thick.
+
+
+MAPLE SYRUP ICING.
+
+MISS M. W. HOME.
+
+One cup maple syrup, boil until it will harden slightly when dropped in
+cold water, then pour on the stiffly beaten white of an egg and stir
+constantly until it thickens, then spread on cake.
+
+
+MAPLE SUGAR ICING.
+
+MRS. ALBERT CLINT.
+
+One cup of maple sugar, six teaspoonsful water, boiled till thick. White
+of one egg beaten crisp to be stirred in with the syrup until cool,
+then spread on the cake. Stir quickly when mixing the syrup and egg.
+
+
+ORANGE JELLY ICING.
+
+Two oranges, one lemon, one cup of sugar, one cup of water, one
+tablespoonful of cornstarch. Grate the rinds, add the juice of oranges
+and lemon; mix the cornstarch with a little water, put in a saucepan and
+let it come to the boil until thick and clear, stir constantly. When
+cool enough spread between cakes.
+
+
+SOFT ICING FOR CAKES.
+
+Two cups of white sugar (teacups), three fourths cup of sweet milk, one
+half a tablespoonful of washed butter. Boil for ten minutes, take off
+and stir constantly till it begins to thicken, then spread immediately
+over cakes. Put in flavoring to taste when you begin to stir.
+
+
+CREAM ICING.
+
+MRS. RATTRAY.
+
+Take a piece of butter about one half the size of an almond, wash
+thoroughly to remove salt, beat it to a cream with one tablespoonful of
+rich cream, flavor with a few drops of lemon, vanilla or any flavoring
+preferred, then thicken with powdered sugar and spread on cake with a
+knife dipped in cold water. Let stand before using an hour or longer.
+
+
+
+
+GINGERBREAD AND SMALL CAKES.
+
+
+GINGERBREAD.
+
+MRS. FARQUHARSON SMITH.
+
+Three fourths pound of butter, two cups of milk, five cups of flour, two
+cups of molasses, two cups of sugar, five eggs, four tablespoons of
+ginger. Mix butter and sugar together. Mix the molasses and milk and
+flour, then the eggs, whip the latter well but not separately, the
+risings put in last, one teaspoonful of baking soda, and two of cream
+tartar; if sour milk or cream is used the latter need not be used; a
+large flat pan with well buttered paper. Cooked in a moderate oven it
+takes about three quarters of an hour to bake. Sour cream makes it much
+richer and not quite so much butter required.
+
+
+SPONGE GINGERCAKE.
+
+MRS. ANDREW T. LOVE.
+
+Four eggs, three cups molasses, one cup sugar, one half cup of milk or
+water, one half cup butter, three small tablespoons ginger, one half
+teaspoon nutmeg, cloves, cinnamon, one and one half pounds flour light
+weight, three teaspoon baking powder, lemon or vanilla flavoring.
+
+
+SOFT GINGERBREAD.
+
+MRS. W. R. DEAN.
+
+One quart of flour, rub in it one half cup butter, one pint of molasses,
+two eggs, one tablespoon ginger, two teaspoons soda dissolved in a
+tumbler of milk. About forty minutes to bake.
+
+
+SOFT GINGERBREAD.
+
+MISS BEEMER.
+
+Two cups molasses, one half cup of shortening (lard), three fourths cup
+boiling water, one tablespoon each of ginger, cinnamon and saleratus,
+(soda) two tablespoonfuls vinegar, three and one half cups of flour, one
+teaspoon salt (even), melt the molasses and shortening on the stove
+slowly, mix the saleratus with the boiling water and add it to the
+above, then add the vinegar; mix the ginger, cinnamon and salt with the
+flour and stir in slowly. Bake in a long flat tin in a moderate oven
+about half an hour.
+
+
+COOKIES.
+
+MRS. W. H. POLLEY.
+
+Three eggs, three cups sugar, one and one half cups of butter, one half
+cup sweet milk, one teaspoonful saleratus, one tablespoonful of caraway
+seeds and enough flour to roll out.
+
+
+MOLASSES COOKIES.
+
+One cup molasses boiled, one half cup lard, one half cup of butter, one
+teaspoonful each of ginger and saleratus, flour enough to roll out.
+
+
+OATMEAL COOKIES.
+
+MRS. WADDLE.
+
+One cup hot water, one cup butter and lard mixed, one cup of sugar, two
+cups of oatmeal, two cups of flour, one teaspoon soda in a little
+boiling water, roll thin and bake in a hot oven.
+
+
+COOKIES. (Splendid).
+
+MRS. FRANK GLASS.
+
+One cup sugar, one cup butter, two eggs, three teaspoons baking powder,
+one tablespoon water, flour to roll, one teaspoon vanilla, roll out but
+a little of the dough at a time.
+
+
+GINGER SNAPS.
+
+One and one half cups molasses, one cup brown sugar, pinch of ginger,
+one teaspoon soda, one half cup sour milk, one half cup of butter, one
+half cup lard, flour to roll.
+
+
+DOUGHNUTS.
+
+One half cup butter and one cup sugar beaten together, three eggs beaten
+light, one half cup sour milk, one teaspoon soda, flour enough to roll
+fry in hot lard.
+
+
+FRIED CAKES.
+
+MRS. HENRY THOMSON.
+
+One cup sugar, butter size of an egg, one cup milk, two eggs, one quart
+of flour, two teaspoons cream of tartar, one half teaspoon of soda,
+spice to taste.
+
+
+CRULLERS.
+
+MRS. ARCHIBALD LAURIE.
+
+One cup sour cream, two eggs beaten separately, three fourths of a cup
+sugar, one half teaspoon soda dissolved in boiling water, one teaspoon
+cream of tartar sifted with flour, flour enough to roll rather soft, and
+boil in fresh lard.
+
+
+CRULLERS.
+
+MISS GREEN.
+
+One pint of cream, four eggs, one cup of sugar, three teaspoonfuls of
+baking powder, flour enough to make a batter fit for rolling.
+
+
+CROQUIGNOLES.
+
+MADAME A. GRENIER.
+
+One half pint of cream, one half pint of milk, four eggs well beaten,
+three quarters of a pound of granulated sugar, one quarter of a pound of
+butter blended with the flour, one teaspoon of soda dissolved in
+vinegar, two teaspoonfuls of baking powder, flour enough to roll out.
+
+
+CROQUIGNOLES.
+
+MRS. ARCHIE COOK.
+
+Three eggs, one cup of milk, one quarter of a pound of butter, one and
+one half cups of sugar, three teaspoons of baking powder, flour enough
+to roll out and a little essence of lemon.
+
+
+DOUGHNUTS.
+
+MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.)
+
+One half pound sugar, three oz. butter, four eggs, one pint of milk, a
+little essence of lemon and two pounds of flour with one ounce of baking
+powder.
+
+
+WAFER JUMBLES.
+
+One half pound sugar, one half pound butter and one half pound flour,
+three eggs and vanilla flavoring. Place on a long flat pan using bag and
+tube, bake in good oven.
+
+
+PUFFETS. (Hot tea cake.)
+
+MRS. BENSON BENNETT.
+
+One and one half pints of flour, three eggs, one half cup of butter, one
+half cup of powdered sugar, two teaspoonfuls of cream of tartar, one
+ditto of carbonate of soda, one half pint of milk.
+
+
+BOSTON CREAM CAKE.
+
+MRS. JOHN MACNAUGHTON.
+
+Boil one quarter pound butter in one half pint of water. Stir in while
+boiling six ounces of flour. Take from the fire and stir in gradually
+(when it has cooled a few minutes) five eggs well beaten. Add one
+quarter teaspoon soda and a little salt. Above recipe makes about two
+dozens cakes. They must be baked from twenty minutes to half an hour. Be
+sure to let them bake enough. Do not think them burning unless you see
+them doing so.
+
+
+CREAM FOR FILLING.
+
+Boil three quarters of a pint of milk, and stir in while boiling two
+eggs, one cup of sugar, and one half a cup of flour beaten together very
+smoothly. Flavor to taste, and when cool fill the cake through a small
+slit made in the side of each with a sharp knife. The cakes must also be
+cool before they are filled.
+
+
+DOMINO CAKES.
+
+Mix together as quickly as possible two cupfuls of sugar with one of
+butter, then the beaten yolks and lastly the stiffly whipped whites of
+three eggs, and a teaspoonful extract of lemon. Mix in just enough flour
+to roll the mass out very thin and cut it into domino shape. After the
+cakes are in the pan, brush with the white of an egg, using a feather,
+and sprinkle them with comfits. Bake a light brown. These are delicious
+and pretty, and will keep fresh a long time.
+
+
+QUEEN CAKES.
+
+MRS. SMYTHE.
+
+One cup of flour, four tablespoons of sugar, two tablespoons butter, one
+half teaspoon baking powder, ditto of lemon extract, two eggs and a few
+currants. Beat eggs with sugar, add butter melted, then the flour and
+essence of lemon, sprinkle a few currants at the bottom of small moulds.
+Bake about fifteen minutes.
+
+
+SHREWSBURY CAKES.
+
+MISS HENRY.
+
+Rub to a cream six ounces of sugar, with six ounces of butter, add two
+well beaten eggs and work in twelve ounces flour, adding a teaspoonful
+of rose water. Roll out thin and cut into small cakes.
+
+
+
+
+CONFECTIONS.
+
+
+    "Sweet meats, messengers of strong prevailment in an unhardened
+    youth."--SHAKESPEARE.
+
+
+SALTED ALMONDS.
+
+MRS. BENSON BENNETT.
+
+Blanch, put into a baking pan, and to each pound allow a tablespoonful
+of butter, stand them in the oven, watch and shake until all are nicely
+browned; take out and lift carefully from the grease, dust thickly with
+salt, and put in a cool place at once.
+
+
+BUTTER SCOTCH. (Original.)
+
+MRS. E. A. PFEIFFER.
+
+One pint of maple syrup, butter size of an egg, boil till stiff when
+dropped in cold water.
+
+
+CHOCOLATE CREAMS.
+
+MRS. EDWARD C. POWERS.
+
+Two pounds confectioner's sugar, one fourth pound grated cocoa-nut, one
+tablespoonful vanilla, a pinch of salt, whites of three eggs (beaten
+very stiff); mix all together, and roll into small balls; let stand
+one-half hour; then dip into the chocolate prepared thus: One half cake
+Baker's chocolate (grated fine), two tablespoonfuls butter. Warm the
+butter; mix in the chocolate. When cool dip the creams in, and set on a
+buttered plate to harden.
+
+
+VANILLA TAFFY.
+
+Three cups of granulated sugar, one cup of cold water, three
+tablespoonfuls of vinegar. Cook _without stirring_ until it threads; add
+one tablespoonful of vanilla; let cool; pull until white; cut into small
+squares.
+
+
+EVERTON TOFFEE.
+
+MRS. FRANK LAURIE.
+
+Put one pound of brown sugar, a breakfast cupful of cold water, eight
+ounces of unsalted butter, mix well together in a small preserving pan,
+stir till quite through the boil. Test the strength of the toffee as you
+do barley sugar.
+
+
+BUTTER SCOTCH.
+
+MRS. W. R. DEAN.
+
+Two cups brown sugar, one tablespoon water, butter size of an egg. Boil
+without stirring. Try it in cold water, and it is done when it hardens
+on the spoon. (Add one teaspoon vanilla if preferred). Pour on buttered
+plates. Mark into squares before it hardens, and when it is cool it will
+break off neatly.
+
+
+CHOCOLATE FUDGE.
+
+Four cups sugar (white), two cups milk, one pound butter, one cup grated
+chocolate, vanilla to taste. Nuts may be added. Boil and beat thoroughly
+(as for sucre a la creme) pour on buttered plates and cut into squares.
+
+
+NUT CANDY.
+
+Two cups white granulated sugar, one half cup sweet milk. Boil for
+_about_ ten minutes, and add three quarters cup cut up walnuts. Remove
+from stove and beat thoroughly and when it thickens pour out on buttered
+plates. Cocoanut candy may be made same way. If the candy does not
+thicken after being beaten, it is not boiled sufficiently and can be put
+back on stove. Stir constantly through, if the _nuts_ are in.
+
+
+
+
+PICKLES.
+
+
+    "Peter Piper picked a peck of pickled peppers."--MOTHER GOOSE.
+
+
+CANADIAN TOMATO CHUTNEY. (Splendid.)
+
+MRS. RATTRAY.
+
+One peck green tomatoes, twelve large red onions, one large cauliflower,
+two heads celery, two heads garlic, six red peppers. Wash tomatoes and
+dry them; peel the onions, cut the cauliflower into small pieces, also
+the celery and peppers and scald and separate the garlic. When all are
+prepared slice the tomatoes and onions, and put a deep layer into your
+preserving pan mixing some of the other ingredients with them, then
+sprinkle with coarse salt, and continue layer by layer until all are in
+the pan. Let this stand twenty-four hours, then drain the liquor off and
+add the following, placing all on the fire to boil at least two hours,
+or until soft; three pints of vinegar, three pounds brown sugar, one
+tablespoonful of cloves (ground), and ditto of cinnamon, allspice and
+pepper, one ounce of turmeric powder. Stir all from the bottom
+frequently lest it should stick and scorch.
+
+
+TOMATO CHUTNEY.
+
+MRS. J. MACNAUGHTON.
+
+Slice one peck of green tomatoes into a jar, sprinkle a little salt over
+each layer and let stand for twenty-four hours, drain off the liquor;
+put the tomatoes into a kettle with a teaspoonful each of the following
+spices: ground ginger, allspice, cloves, mace, cinnamon, a teaspoonful
+of scraped horse-radish, twelve small or three large red peppers, three
+onions, a cup full of brown sugar, cover all with vinegar; boil slowly
+for three hours.
+
+
+CRAB APPLE PICKLE.
+
+MRS. J. MACNAUGHTON.
+
+One quart good vinegar, six cups brown or maple sugar, one teaspoonful
+each cloves, cinnamon and allspice. Boil vinegar and sugar together,
+skim and add spices. Take the blossom end from the apples and put as
+many in at a time as will lie on the top of the vinegar without crowding
+and cook until easily pierced with a straw. Seal in glass fruit jars.
+
+
+CHILI SAUCE.
+
+MRS. WADDLE.
+
+Six large tomatoes, three small green peppers, one onion, two large
+tablespoons sugar, salt to taste, one and one half cups vinegar,
+tomatoes peeled, peppers and onions chopped fine and all boiled one
+hour.
+
+
+CHOW CHOW.
+
+MRS. SEPTIMUS BARROW.
+
+One peck green tomatoes chopped fine, one dozen good large onions
+chopped fine, two quarts vinegar, two pounds brown sugar, one tablespoon
+each of allspice and cloves, two tablespoons each of ground mustard,
+black pepper and salt, one half teacup grated horse-radish. Mix all
+together and stew until perfectly tender, stirring often to prevent
+burning. Seal in glass jars while hot.
+
+
+CHOW CHOW. (Original.)
+
+MRS. E. A. PFEIFFER.
+
+Two gallon tomatoes, twelve onions, two quarts vinegar (malt), one quart
+of sugar (brown), two tablespoons of coarse salt, ditto of mustard, and
+black pepper, one tablespoon of allspice and ditto of cloves.
+
+
+CELERY SAUCE.
+
+MRS. THEOPHILUS OLIVER.
+
+Fifteen ripe tomatoes, two peppers, five large onions, seven and a half
+tablespoonfuls of white sugar, two and one half tablespoonfuls of salt,
+three cups of vinegar, two heads of celery, chop celery onions, and
+peppers, and boil all together an hour and a half.
+
+
+MUSTARD PICKLE.
+
+MRS. J. MACNAUGHTON.
+
+Six ounces ground mustard, two ounces corn starch, one and one half
+ounces of turmeric, one ounce curry powder, two quarts white wine
+vinegar. Mix the ingredients in cold vinegar and stir into the rest of
+the vinegar when boiling. Stir half an hour and pour over the pickles
+which have been covered with a strong brine of salt and boiled for three
+minutes, then strained and put in bottles or jars. This is nice for
+cauliflower and is sufficient for one large head which must be cut into
+small pieces. Other vegetables such as gherkins may be used.
+
+
+PICKLE FOR CORN BEEF.
+
+MRS. HENRY THOMSON.
+
+Two gallons of water (soft the best), two and one half pounds salt, one
+half pound sugar, two ounces of salt petre.
+
+
+PICKLED PEACHES.
+
+MISS EDITH HENRY.
+
+Eight pounds of peaches, four pounds of white sugar, one quart of
+vinegar, one ounce of cinnamon, one ounce of cloves. Select large firm
+freestone peaches, remove the skins and put into a jar. Put the sugar,
+vinegar, and spices into a kettle, let it come to a boil, skim, and
+pour over the fruit. The next day pour off the syrup and boil again and
+pour over the peaches. Then the third day, put the fruit and all into
+the kettle and boil until tender, or about ten minutes. If you use
+ground spices put in cheese cloth bag.
+
+
+SWEET TOMATO PICKLE.
+
+MRS. JOHN JACK.
+
+One peck of green tomatoes sliced, six large onions sliced, strew a
+teacupful of salt over them, let them remain over night, drain off in
+the morning, then take two quarts of water and one of vinegar, boil them
+in it fifteen or twenty minutes, put them in a sieve to drain, then take
+four quarts vinegar, two pounds brown sugar, half pound white mustard
+seed, two tablespoonfuls ground allspice, same of cloves, cinnamon,
+ginger, and mustard and one teaspoonful cayenne pepper. Put all in a
+kettle and cook fifteen minutes slowly. Follow directions, and you will
+pronounce them capital.
+
+
+TOMATO CATSUP.
+
+MISS GREEN.
+
+One peck of ripe tomatoes, one quart onions in an enamel kettle: boil
+till soft, mash and strain through a coarse sieve. One quart or more
+vinegar and from two to three tablespoons of salt, one ounce of mace and
+one tablespoon each of black pepper, cayenne pepper, and ground cloves,
+one and one half pounds brown sugar. Mix and boil slowly for two hours.
+Bottle and seal.
+
+
+
+
+PRESERVES.
+
+
+    "Will't please your honor taste of these conserves."
+                                                   --SHAKESPEARE.
+
+
+CANNING FRUIT.
+
+MISS M. SAMPSON.
+
+To can strawberries, raspberries or plums: to each pound of sugar add
+one half pint of water, boil till you have a rich syrup, let stand till
+cold; have your jars packed full of raw fruit (not crushed) and fill
+with the cold syrup, put on the covers and screws, (not the rubber
+rings,) and place in cold water up to the neck of the jars, you will
+need straw or chips between the jars to prevent them touching each other
+or burning on the bottom, let the water boil for fifteen minutes, have
+some hot syrup to fill jars, put on rubber rings, screw up tightly and
+keep in a cool dark place.
+
+
+CANNED FRUIT JUICES.
+
+MRS. FARQUHARSON SMITH.
+
+Fruit juice may be kept for a long time by canning the same as whole
+fruit. They are convenient for water ices and summer beverages. Mash
+the fruit and rub the pulp through a fine sieve. Mix about three pounds
+of sugar with one quart of fruit juice and pulp. Fill Mason's jars with
+the syrup, cover and place in a heater with cold water to cover nearly
+to the top of the jar. Let the water boil half an hour, then fill each
+jar to the brim, seal and cool in the water.
+
+
+TO BRANDY PEACHES.
+
+To three pounds of sugar add a pint and a half water; boil and skim it;
+prepare eight pounds of ripe clingstone peaches: wash and rub with a
+coarse towel until all the down is off, then pierce them with a fork and
+throw them into the syrup and boil them until a sharp straw can
+punctuate them: as they soften put them into your jar, which must be
+kept closely covered. Boil your syrup until it thickens, while hot, add
+a quart of the best brandy and throw it over your peaches, tie the jar
+down closely.
+
+
+CURRANT JELLY.
+
+Currants should not be over ripe. Equal parts of red and white currants
+or currants and raspberries make a delicately colored and flavored
+jelly. Pick over and remove the leaves and poor fruit, and if filthy
+wash and drain them but do not stem them. Mash them in a porcelain
+kettle, with wooden pestle without heating as that makes the jelly dark.
+Let them drain in a flannel bag over night. _Do not_ squeeze them, or
+the jelly will be cloudy. In the morning measure a bowl of sugar for
+each bowl of juice, and heat the sugar carefully in an earthern dish in
+the oven. Stir it often to prevent burning: boil the juice twenty
+minutes and skim thoroughly. Add the hot sugar and boil from three to
+five minutes or till it thickens on a spoon when exposed to the air.
+Turn at once into glasses and let them remain in the sun several days
+then cover with paper dipped in brandy and paste paper over the tops of
+the glasses. One who is authority on this subject recommends covering
+with melted paraffine, or putting a lump of paraffine in the jelly while
+still hot. After draining the juice, the currants may be squeezed and a
+second quality of jelly made, it may not be clear but will answer for
+some purposes.
+
+
+CANDIED PEEL.
+
+MRS. DAVID BELL.
+
+Put the lemon or orange skins, in strong salt and water, when they are
+soft enough to pass a straw through, take them out and soak them
+changing the water till all the salt taste is gone, then simmer them in
+thin brown sugar syrup till clear; take them out, place on a dish, and
+let them remain for a day or two. Boil the syrup till thick, then fill
+the skins with it and put away to dry.
+
+
+LEMON HONEY. (Filling.)
+
+MRS. FRANK GLASS.
+
+One pound of butter, four pounds of sugar, two dozen eggs leaving out
+eight whites, rind and juice of one dozen lemons. Put all together, and
+let simmer until it thickens like honey. Put into jars, can be kept for
+years.
+
+
+PUMPKIN JAM.
+
+MRS. HENRY THOMSON.
+
+Peel and seed, then, cut into pieces two or three inches square, lay on
+a dish to dry till next day, then put into the preserving pan and barely
+cover with molasses. To a medium sized pumpkin put one ounce cloves and
+about a dessertspoon of ginger or as much as will taste; let it boil
+until the pumpkin is quite soft. One half dozen apples (sour) just cored
+not peeled is a great improvement. The molasses must only come to the
+top of your pieces, not nearly cover them.
+
+
+FRUIT JELLY.
+
+MRS. DUNCAN LAURIE.
+
+Dissolve two ounces of tartaric acid in one quart of cold water, pour it
+on to five pounds of strawberries, currants, or raspberries. Let it
+stand twenty-four hours. Then strain it without pressing or bruising the
+fruit. To every pint of clear juice add one and one half pounds of white
+sugar. Stir frequently till the sugar is dissolved. Then bottle and cork
+air tight. Keep in a cool, dark place. When required for use dissolve
+one ounce gelatine in one half pint boiling water, add one and one half
+pints syrup. Pour in a mould and set away to stiffen. Serve with whipped
+cream.
+
+
+GRAPE JELLY.
+
+MRS. GEORGE ELLIOTT.
+
+Mash the grapes in a preserving pan, put them over the fire and cook
+until thoroughly done. Strain through a jelly bag and to each pint of
+juice allow one pound of sugar. Boil the juice rapidly for ten minutes,
+add the sugar made hot in the pan in the oven, and boil rapidly three
+minutes more. Excellent.
+
+
+MARMALADE.
+
+MRS. FARQUHARSON SMITH.
+
+Cut the oranges in half and work in a spoon to remove the inside. Slice
+the peel very fine. Take the skin and seeds from the pulp and mix peel
+and pulp together and weigh them. For every pound of fruit, pour three
+pints of cold water over it and let stand twenty four hours. Boil till
+chips are tender (about an hour and a half). This absorbs a great deal
+of the fluid. Let it stand another twenty-four hours. To every pound of
+boiled fruit, put one and one quarter pounds of sugar. Boil till syrup
+jellies, and chips are transparent. Boil pippins and skins in a gallon
+of water, and strain.
+
+
+BITTER ORANGE MARMALADE.
+
+MRS. R. STEWART.
+
+One dozen bitter oranges, three sweet oranges, three lemons. Slice or
+shave the bitter oranges and lemons _very thin_ laying aside the pips
+in a bowl; pare or slice the sweet oranges. To every pint of fruit add
+four pints cold water, cover the pips with water, let stand for
+twenty-four hours, boil till quite tender putting the pips in a muslin
+bag when ready: to every pound of fruit add one and one half pounds
+white sugar and boil till it jellies, from twenty to thirty minutes.
+
+
+CURRANT MARMALADE.
+
+MRS. W. W. HENRY.
+
+Seven pounds of currants, six pounds of sugar, two pounds of raisins,
+two oranges. Cook one and one half hours. Strain out the juice of
+currants, seed the raisins, and chop fine. Use all of the orange but the
+seeds, chop fine.
+
+
+RHUBARB MARMALADE.
+
+MRS. THEOPHILUS OLIVER.
+
+Peel and cut the rhubarb into small pieces, take the rind of one lemon,
+cut into chips; to each two pounds of the rhubarb then weigh three
+quarters of a pound of white sugar to each pound of the fruit. Put the
+fruit and sugar in a basin in layers and let it stand all night. Pour
+off the syrup and boil it for twenty minutes, add the fruit and boil for
+twenty minutes more, when the marmalade should be ready to put in pots.
+
+
+PRESERVED RAW PINEAPPLE.
+
+MRS. W. COOK.
+
+Pare the pineapples and take out all the eyes. With a sharp knife, cut
+the pineapple in thin slices cutting down sides until the heart is
+reached, this is to be discarded. Weigh the sliced pineapple and put in
+a large earthen dish. Add to it as many pounds of granulated sugar as
+there are pounds of fruit and stir well. Pack this mixture in quart or
+pint jars: cover tightly and put away. The pineapple will keep a year or
+more and be perfectly tender and fine flavored. It is best to choose
+fruit not over ripe.
+
+
+PRESERVED TOMATOES. (Original).
+
+MRS. E. A. PFEIFFER.
+
+Take two gallons large smooth green tomatoes, make a pickle of three
+pints of vinegar, and one quart of water, two tablespoons salt, one
+tablespoon each, spice, cloves and cinnamon, one pound of sugar: scald
+spices ten minutes in vinegar and water, then add tomatoes and scald
+till tender, slice for table, pour sauce over. N. B. Strain spices, over
+the tomatoes, and seal while warm; some prefer without salt.
+
+
+TO PRESERVE TOMATOES FOR WINTER USE.
+
+MRS. ERNEST F. WURTELE.
+
+To fifteen pounds tomatoes, put three ounces of white sugar, and three
+ounces of salt, boil very hard for twenty minutes. Fill up pint jars to
+overflowing and screw down tight; as they cool off, screw them again so
+as to be sure they are quite tight. This quantity fills ten pint jars.
+Skin the tomatoes before boiling, this is quickly done by pouring
+boiling water over them.
+
+
+
+
+BEVERAGES.
+
+
+BOSTON CREAM. (A summer drink).
+
+MRS. W. FRASER.
+
+Make a syrup of four pounds of white sugar, with four quarts of water;
+boil; when cold add four ounces of tartaric acid, one and one half ounce
+of essence of lemon, and the whites of six eggs beaten to a stiff froth;
+bottle. A wineglass of the cream to a tumbler of water, with sufficient
+carbonate of soda to make it effervesce.
+
+
+CLARET CUP.
+
+MRS. HENRY THOMSON.
+
+Six bottles of claret, one of sherry, three wine glasses of brandy, five
+bottles of soda water, sugar to taste.
+
+
+GINGER BEER.
+
+MRS. DUNCAN LAURIE.
+
+One quarter pound white ginger, two ounces cream tartar, two pounds
+white sugar, juice of two lemons, three gallons of hot water; boil one
+hour, cork while hot.
+
+
+GINGERETTE.
+
+MRS. ALBERT CLINT.
+
+Four and one half pounds of loaf sugar, one and one half ounce tartaric
+acid, four ounces tincture of ginger, one ounce essence of capsicum, two
+drops of cassia. Put the above ingredients into a crock that will hold
+two gallons of boiling water; one pound of brown sugar to be burnt in a
+pan till it is the color of coffee, then add to it the other
+ingredients. The boiling water is the last thing to be poured on the
+ingredients. Stir until the sugar is dissolved. When cold, bottle, cork
+tight and put away for use. The burnt sugar gives it a pretty colour.
+
+
+GINGER CORDIAL.
+
+MRS. ERSKINE SCOTT.
+
+Ten lemons, one gallon of whisky, six ounces of root ginger, (to be
+bruised) and put with the whiskey on the lemons, after cutting them up
+in slices, and left for three weeks. Then take five pounds of white
+sugar, and pour over it three pints of boiling water, and put on the
+fire until it is melted. When it is cold, pour over the lemons, having
+first strained them, bottle and cork tight.
+
+
+GRAPE JUICE.
+
+MRS. GEORGE LAWRENCE.
+
+To ten pounds grapes (Concord), two pounds white sugar, wash grapes,
+cover them with water in preserving kettle, and boil for thirty
+minutes, strain through coarse cheese cloth, let cool, add sugar, boil
+twenty minutes longer, and bottle while _boiling hot_, and cork and seal
+with sealing wax.
+
+
+GRAPE WINE.
+
+MRS. E. A. PFEIFFER.
+
+Take fresh blue grapes, stems must be green, mash well, put in
+preserving pan, and warm, not boiling heat, strain, first through cheese
+cloth, then through flannel, return to pan, sugar to taste, bring to
+boiling heat, bottle while hot, cork well and seal. Have kept it over a
+year without any fermentation. Original.
+
+
+GRAPE JUICE.
+
+MRS. J. MACNAUGHTON.
+
+Pick over and wash your grapes. Concords are said to be preferable. Put
+them in your porcelain kettle with just enough water to prevent
+sticking. When the skins crack remove from fire, pour into a flannel
+bag, not more than a quart at once, and press out the juice. Add nearly
+half as much sugar as juice and return to the kettle. When the sugar is
+all dissolved and the juice boiling, pour into cans and seal. Pint cans
+are preferable; when opened this can be diluted with water to suit the
+taste, and will keep perfectly sweet for several days if kept in a cool
+place.
+
+
+RASPBERRY ACID.
+
+MRS. GEORGE M. CRAIG.
+
+Dissolve five ounces of tartaric acid in two quarts of water, pour it on
+twelve pounds of red raspberries in a large bowl, let it stand
+twenty-four hours, strain it without pressing: to a pint of this liquor,
+add one and a half pounds of white sugar, stir until dissolved, bottle
+but do not cork for several days, when it is ready for use two or three
+tablespoons in a glass of ice water will make a delicious drink.
+
+
+RASPBERRY VINEGAR.
+
+MRS. STUART OLIVER.
+
+Cover with vinegar and let them stand about a week, stirring every day,
+then strain the fruit and to each pint add a pound of sugar. Boil till
+it seems as a syrup about one half an hour, bottle, cork when cold.
+
+
+LEMON SYRUP.
+
+MRS. THOM.
+
+One pound powdered frosting sugar, one quarter pound tartaric acid, one
+quarter pound carbonate of soda, forty drops essence of lemon. Add the
+latter to the sugar, mix well. Having dried it well pass it through a
+sieve, and keep in a closely corked bottle. A teaspoonful will suffice
+for a tumbler of water.
+
+
+LEMON SYRUP.
+
+MRS. FARQUHARSON SMITH.
+
+Two ounces citric acid, one ounce tartaric acid, one half ounce epsom
+salts, five pounds white sugar. Grate the rind of three lemons, juice of
+six lemons, three pints boiling water, when cold add the whites of two
+eggs well beaten, strain through muslin, and then bottle.
+
+
+LEMON SYRUP.
+
+MRS. ARCHIBALD LAURIE.
+
+One quart juice of fresh lemons, the yellow skin only of six lemons, one
+quart boiling water, four pounds white sugar. Let it stand for
+twenty-four hours. If not quite dissolved melt over a gentle heat.
+Filter through a jelly bag and bottle tightly corked, will keep for
+three months in a cool place.
+
+
+
+
+COOKING FOR THE SICK.
+
+
+NOURISHING CREAM FOR CONVALESCENTS.
+
+MRS. BLAIR.
+
+Beat the yolks of four eggs, three tablespoonfuls of sugar, and the rind
+(grated lightly), and juice of an orange, or lemon. Add a teaspoonful of
+powdered sugar to the whites of the eggs and beat until stiff. Place the
+vessel containing the beaten yolks in a pot of boiling water, cook
+gently, stirring all the time. When it begins to thicken stir in the
+whites of the eggs until thoroughly mixed, then put it to cool. Serve in
+small glasses.
+
+
+BEEF TEA FOR INVALIDS.
+
+MRS. W. COOK.
+
+One pound lean beef and one pound veal, cut up small, and put in a wide
+mouthed jar. Pour two wineglasses of cold water or wine on it, one
+teaspoon salt, and a little mace if liked. Cork the jar well and tie a
+bladder over it. Place the jar in a deep saucepan of cold water which
+must not be allowed to cover the cork. Let it boil slowly four hours or
+more and strain through a sieve. One tablespoonful of this is equal to a
+cup of ordinary beef tea.
+
+
+CALF'S FOOT JELLY.
+
+Make your stock of calves feet and two ox feet. Add to it if very firm a
+pint of water, juice of four lemons and rind of two, five eggs, shells
+and all, whites beaten well, one ounce cinnamon, one ounce cloves, sugar
+to taste, about one and one half pounds and one bottle of sherry. Put
+all into the pan and stir well. Let it boil a minute or two and then
+throw in a cup of cold water, cover closely for ten minutes, skim and
+run through the bag.
+
+
+GRUEL.
+
+MRS. SMYTH.
+
+One large cup oatmeal, cover with cold water, stir well and let stand a
+few minutes. Strain, adding a little more boiling water or half milk, to
+the water strained. Stir it until it comes to the boil. Cook five
+minutes or longer. When ready for serving, add a little salt, sugar and
+nutmeg.
+
+
+BAKED LEMON FOR A COLD.
+
+MRS. SEPTIMUS BARROW.
+
+Dose a teaspoonful. Bake a lemon till soft, take out all the inside, and
+mix with as much sugar as it will hold, strain and stand till cold when
+it will jelly.
+
+
+
+
+BREAD, BUNS, FRITTERS.
+
+
+BOSTON BROWN BREAD.
+
+MRS. RICHARD TURNER.
+
+One cup Graham flour, one cup corn meal, one cup wheat flour, one large
+cup raisins, one teaspoon baking soda, one half cup warm water, one
+pinch of salt. Steam four hours: nice sliced and steamed for breakfast.
+
+
+BROWN BREAD.
+
+MRS. R. STEWART.
+
+One cup Graham flour, one cup wheat, one cup yellow corn meal, one cup
+sweet milk, one half cup molasses. Pinch of salt and a teaspoon baking
+soda dissolved in milk. Mix the flour, stir in the molasses, then the
+milk and soda. Steam three hours.
+
+
+HOME MADE BREAD.
+
+MRS. FRANK GLASS.
+
+Soak a cake of yeast in one quart of water, then add six pints of flour
+and two teaspoons of salt. Let it stand over night in a rather warm
+place. In the morning make it up with another pint of water and three
+pints of flour. Let stand for an hour or so, then knead it well and make
+into loaves, letting them stand another hour, or until well risen. (Buns
+made from part of the sponge.) Take a part of the sponge and add two
+teaspoonfuls of butter and one egg.
+
+
+TEA BISCUIT.
+
+MRS. HYDE.
+
+One pint of flour (sifted three times,) one teaspoon cream of tartar,
+one half teaspoon of soda, two teaspoons of sugar, pinch of salt, one
+dessert spoon of lard or butter, moisten with milk, and yolk of beaten
+egg.
+
+
+TAFFY BUNS.
+
+MISS M. W. HOME.
+
+Make a good biscuit crust, roll out rather thin spread with the
+following mixture. Three quarters of a cup brown sugar, one quarter of a
+cup of butter mixed together until smooth, roll as you would a
+roly-poly, cut in slices about an inch thick, and bake in rather a hot
+oven.
+
+
+SPANISH BUN.
+
+MRS. THOM.
+
+One and one half cups sugar, four eggs, leave out the whites of three
+for icing, three quarters of a cup of butter, one cup milk, one
+tablespoonful cinnamon, one teaspoon ginger, one half nutmeg, two cups
+flour, three teaspoonfuls baking powder. Bake in flat tin well greased.
+Icing. Take three whites of three eggs and beat to a stiff froth, then
+add a cup of light brown sugar, while the cake is hot spread this over,
+return to the oven and brown.
+
+
+FRENCH ROLLS OR TWISTS.
+
+MISS LAMPSON.
+
+One quart of milk, one teaspoonful of salt, one small cup brewer's
+yeast, flour enough to make a stiff batter. Let it rise, and when very
+light, work in one egg and two spoonfuls of butter, and knead in flour
+till stiff enough to roll. Let it rise again, and when very light, roll
+out, cut in round or braids or any shape preferred. N. B. The egg and
+butter may be omitted.
+
+
+BUTTER-MILK SCONES.
+
+MRS. FRANK LAURIE.
+
+One quart of flour, two teaspoonfuls cream of tartar and one of baking
+soda, a little piece of butter the size of an egg and one teaspoonful of
+salt; mix the butter well in the flour with the hands, put the salt,
+baking powder into the flour when sifting, add enough butter-milk to
+thicken. Bake in a moderate oven.
+
+
+GRAHAM MUFFINS.
+
+MADAME J. T.
+
+One cup Graham flour, one half cup ordinary flour, three quarters cup
+milk two tablespoons sugar, one large teaspoon baking powder, one large
+tablespoon butter, one beaten up egg and salt.
+
+
+MUFFINS.
+
+MRS. GILMOUR.
+
+Butter the size of an egg, one tablespoonful of sugar, one teaspoonful
+of salt, two mashed potatoes, one and one half cups of tepid water or
+milk, one cake of yeast, flour enough to make a stiff batter. Put to
+rise over night, and in the morning put into buttered rings; put to rise
+again until rings are full, then bake in a slow oven.
+
+
+MUFFINS.
+
+MRS. HENRY THOMSON.
+
+Two cups sweet milk, four cups of flour, two eggs, two tablespoons of
+melted butter, four teaspoons baking powder and pinch of salt.
+
+
+POP OVERS.
+
+MRS. FARQUHARSON SMITH.
+
+A breakfast cup of flour, a cup of milk, three eggs and a pinch of salt:
+beat the eggs very well, add them to the milk and beat in the flour;
+the mixture ought to be the consistency of good custard. Butter the
+moulds very well before putting in the batter; don't put more than a
+tablespoonful in each. The oven should be very hot and the pop-overs
+will only take ten minutes to bake.
+
+
+POP OVERS.
+
+MISS M'GEE.
+
+Three eggs well beaten, add a tablespoon of melted butter and a little
+salt, pour this mixture over one cup of flour and add milk enough to
+make a thin batter.
+
+
+JOHNNY CAKE.
+
+MRS. STUART OLIVER.
+
+One pint of sour milk, one teaspoonful of soda, (good) one egg, butter
+size of an egg, two tablespoonfuls of sugar, about two small cups each
+of Indian meal and flour (to make a thin batter.)
+
+
+SHORT-CAKE.
+
+MRS. R. M. STOCKING.
+
+One pint of flour, one cup of sour cream, one small teaspoon soda, three
+eggs.
+
+
+SHORTBREAD.
+
+MRS. W. REID.
+
+Place on a bake-board two pounds of sifted flour, one pound butter (if
+salt, wash,) and half a pound of sugar; this quantity will make four
+cakes. Knead all altogether and when well mixed form into cakes half an
+inch thick, pinch round the edge, and probe all over with a fork, place
+some confits in the centre, then a sheet of stiff paper under each cake,
+place on the baking sheet and bake in an oven of moderate heat.
+
+
+ALMOND SHORTBREAD.
+
+MRS. W. COOK.
+
+One pound ground sweet almonds, eight ounces sugar, eight ounces sifted
+flour, eight ounces good butter. The yolks of eight eggs, about eight
+drops of essence of ratafia. First see that the ground almonds are
+fresh. Mix them with the flour and sugar and then very, very carefully
+add a few drops of ratafia. Mix everything thoroughly. Make a space in
+centre, and in this drop the yolks of the eggs. Then melt the butter,
+add that and mix up the whole together until it is a nice firm stiff
+paste. This should now be rolled a great many times; cannot be rolled
+too much. When sufficiently rolled to appear like a strip of cream
+coloured satin a quarter of an inch thick, cut in small squares with a
+sharp knife. Pinch the edges of each square and in centre of each cake,
+put a split half of blanched almond. Butter baking tins and bake in a
+moderate oven to a fine pale yellow tint. These are delicious and are
+particularly good in summer eaten with fruit.
+
+
+SCOTCH SHORT BREAD.
+
+MRS. BLAIR.
+
+One pound of flour, one half pound butter, six ounces sugar; cream
+butter and sugar, add flour. Roll into a smooth ball and work down until
+half an inch in thickness, an operation which is rather difficult for a
+novice, as it is apt to crack at the edges; but the knack is soon
+learned, and the more it is worked the better. Prick with a small
+skewer, strew with large carraway comfits, and bake slowly, a pale
+brown.
+
+
+BANANA FRITTERS.
+
+MRS. GEORGE ELLIOTT.
+
+Take six bananas, peel and dip in beaten white of egg, then roll in
+bread crumbs. Fry in butter a golden brown. Put them on a dish, squeeze
+lemon juice over them, also a little sifted sugar.
+
+
+APPLE FRITTERS.
+
+MRS. HARRY LAURIE.
+
+Three tart apples, two eggs; one cup milk; one teaspoonful salt; about
+one and one half cups of flour; one teaspoonful baking powder. Pare
+and core the apples; cut them into rings; dust with sugar and cinnamon;
+stand aside to use. Beat eggs without separating until light; add milk,
+salt and sufficient flour to make a soft batter; beat well and add the
+baking powder; beat again; Have ready very hot a deep pan of lard, dip
+each ring of apple in the batter, drop it in the fat and fry until
+brown. Serve hot, dusted with powdered sugar.
+
+
+FRENCH PANCAKES.
+
+MRS. BENSON BENNETT.
+
+Four eggs, weight of four eggs in butter, sugar and flour, one half a
+teaspoonful of soda, one half teaspoonful of cream of tartar. As much
+milk as will make a batter. Beat the butter and sugar to a cream, add
+the four eggs well beaten stir in all the other ingredients. Bake in tin
+plates.
+
+
+SCOTCH HAGGIS.
+
+MRS. ANDREW T. LOVE.
+
+Boil a sheep's draught for three quarters of an hour in as much water as
+will cover it. Grate down the liver and mince the heart and lights very
+fine. Mince two pounds of onions, and two pounds of beef suet, put in
+three or four handsful of oatmeal with pepper and salt to taste. Having
+these ingredients very well mixed, put them into the bag with a little
+of the boilings of the draught. Pick the bag well to prevent its
+bursting. It requires from three to four hours boiling, so if you make
+it a day or two before you intend using it, it is better to boil it
+two hours after it is made, and two hours when going to use it. Great
+care must be taken in having the bag very particularly scraped and
+cleansed by frequent washings in salt and water. The liver and heart,
+etc., are better, to be boiled before, then they can be grated down
+easily. Half of this receipt makes a very good sized Haggis.
+
+
+
+
+INDEX.
+
+
+                                                    PAGES.
+    Soups                                           1 to 13
+    Fish and Oysters                               14 to 21
+    Meats                                          22 to 29
+    Game                                           30 to 33
+    Vegetables                                     34 to 42
+    Entrees and Meats Rechauffe                    43 to 52
+    Salads and Salad Dressing                      53 to 58
+    Eggs                                           59 to 62
+    Cheese Dishes                                        63
+    The Chafing Dish                               64 to 66
+    Pies                                           67 to 71
+    Puddings                                       72 to 86
+    Desserts                                       87 to 97
+    Cakes                                          98 to 115
+    Icings for Cakes                              116 to 118
+    Gingerbread and Small Cakes                   119 to 125
+    Confections                                   126 to 128
+    Pickles                                       129 to 133
+    Preserves                                     134 to 140
+    Beverages                                     141 to 145
+    Cooking for the Sick                          146 to 147
+    Bread, Buns, Fritters                         148 to 155
+    Scotch Haggis                                        156
+
+
+     *     *     *     *     *     *
+
+
+    YOU WILL FIND IT TO YOUR INTEREST TO MAKE
+    INQUIRIES ABOUT THE
+
+    Quebec & Lake St. John Ry.
+
+    THE NEW ROUTE TO THE
+    FAR-FAMED SAGUENAY
+
+    And the ONLY RAIL LINE to the Delightful SUMMER
+    RESORTS and FISHING GROUNDS north of
+    Quebec and to Lake St. John and
+    Chicoutimi, through the
+
+    .. CANADIAN ADIRONDACKS ..
+
+    [Illustration: QUEBEC & LAKE ST JOHN RAILWAY
+    The New Route to the
+    FAR-FAMED SAGUENAY.]
+
+    Trains connect at Chicoutimi with
+    Saguenay Steamers for
+
+    TADOUSAC,
+        CACOUNA,
+          MURRAY BAY
+            and QUEBEC.
+
+    A round trip unequalled in America,
+    through matchless Forest,
+    Mountain, River and Lake Scenery,
+    down the majestic Saguenay by daylight
+    and back to the Fortress City.
+
+    TOUCHING AT ALL THE
+    BEAUTIFUL
+    SEA-SIDE RESORTS,
+
+    on the Lower St. Lawrence, with
+    their Chain of Commodious Hotels.
+
+    HOTEL ROBERVAL, Lake St. John,
+    has first class accommodation for 300
+    guests, and is run in connection with
+    the ISLAND HOUSE, at GRAND DISCHARGE,
+    of Lake St. John, the Centre
+    of the OUANANICHE Fishing
+    Grounds.
+
+    PARLOR AND SLEEPING CARS
+
+    Magnificent Scenery,
+           Beautiful Climate.
+
+    Apply to the Ticket Agents of all
+    Principal Cities.
+
+    A beautifully illustrated Guide
+    Book free on application.
+
+    ALEX. HARDY,                     J. G. SCOTT,
+       Gen. Pass. Agent, Quebec.        Secy. & Manager.
+
+
+
+
+    The Quebec Railway,
+    Light & Power Co.
+
+    Operate a CONSTANT SERVICE OF
+    ELECTRIC CARS from all points of
+    the City to Montmorency Falls, Ste.
+    Anne de Beaupre and intermediate Stations
+    at popular fares. They also supply
+    incandescent and arc lighting to residences
+    and stores at extremely low
+    prices.
+
+      Any information can be obtained from the General Manager
+      or Superintendent.
+
+    EDWARD A. EVANS,
+            General Manager.
+
+    OFFICE AT THE
+          RAILWAY STATION.
+                   CORNER OF ST. PAUL AND RAMSAY STS.
+
+    Telephone No. 42.
+
+
+
+
+    LADIES ..
+
+    When you desire a most
+    up-to-date JOB IN THE
+    PRINTING LINE, remember
+    we have the largest
+    and most complete JOB
+    OFFICE in town.
+
+    .. THE DAILY TELEGRAPH ..
+
+
+    VICTOR LAFRANCE.
+    BOOKBINDER.
+    No. 4 Buade Street,
+    Opposite Post Office.
+
+
+    GENERAL JOB ESTABLISHMENT
+
+    --FROM--
+
+    Plain Cheap Work Up to the
+           Richest & Most Elaborately
+                        Designed Bindings.
+
+    Largest and Most Complete Plant in this City.
+
+
+
+
+    [Illustration]
+
+    There's Durability
+
+    An well as elegance about
+    our furniture that makes
+    it attractive to all--if you
+    doubt it, come and see.
+
+    Furniture
+
+    Bought of us, while not
+    intended for rough usage,
+    will stand it all right. The
+    children can play on it,
+    though you'll be just as
+    well pleased if it is used
+    for comfort rather than
+    for playing.
+
+    JAMES PERRY,
+
+    323 St. Paul Street,
+    QUEBEC.
+
+
+
+
+    ..FINE..
+    FLAVORING EXTRACTS
+
+    BEST GOODS ---- BEST PRICES!
+
+    Imperial Extract Company
+
+    CHICAGO.
+
+    ...SOLE AGENT FOR QUEBEC...
+
+    ..The Red Cross Pharmacy..
+
+    CORNER ST. JOHN and PALACE STS.
+
+
+
+
+    THE
+    CHINIC HARDWARE Co
+
+    BRANCH STORE:
+
+    Fabrique Street, - Quebec.
+
+    Make a Specialty of
+    House Furnishing Hardware
+    ---- AND ----
+    - - Kitchen Utensils - -
+
+    Can furnish practically everything from...
+
+    A Steel Range
+    -- TO A --
+    Larding Needle.
+
+    All new and practical kitchen helps being added to the
+    stock as they appear on the markets of
+
+    CANADA, UNITED STATES, ENGLAND,
+    FRANCE and GERMANY.
+
+
+
+
+    Terms: CASH.   TELEPHONE 645.
+
+    J. & J. DALY
+
+    Dealers in Provisions
+
+    BEEF, GAME, POULTRY, EGGS, BUTTER, HAMS,
+    ....BACON, FRESH and SALT PORK, &c....
+
+    33, MONTCALM MARKET,
+    ... QUEBEC ...
+
+
+
+
+    UP-TO-DATE PEOPLE PATRONIZE
+    PFEIFFER'S DYE WORKS AND LAUNDRY.
+
+    Shirt, Collars and Cuffs Laundered in the newest style of finish.
+    "The DOMESTIC FINISH." No high gloss to look like Celluloid or Paper
+    Collars, but a nice medium finish that has all the appearance of new
+    work. High gloss finish is all out of style. Gentlemen these times
+    always ask for the "Domestic Finish." We have equipped ourselves
+    with the latest machines for this high grade of work.
+
+    KID GLOVES cleaned by a new process, giving them the same soft
+    finish as new kid. Try us and be convinced.
+
+    FALL IS APPROACHING--Our Dyeing Departments are equipped in the same
+    manner as the Laundry, with all the latest and most up-to-date
+    machinery and appliances for the handling of all grades of work,
+    from the most delicate fabrics to the heaviest and coarsest
+    material. Fine Lace, Ladies Dresses, Gents' Suits, Curtains,
+    Portieres, Rugs, etc. CARPETS CLEANED in a superior manner; all
+    moths removed by our process of cleaning.
+
+    All the orders entrusted to the Pfeiffer Dye Works and Laundry are
+    under the personal supervision of the proprietors. All our work
+    returned with the quickest despatch. Customers have not to wait
+    until near midnight to have their goods returned. All orders
+    returned early Saturday afternoon.
+
+    BRANCH OFFICE, Phone 54.      MAIN OFFICE, Phone 524.
+
+    88 Cote du Passage, Levis.    2, 4, 6 McMahon St., Quebec.
+
+
+
+
+    The...
+
+    CHAFING
+    DISH.
+
+    [Illustration]
+
+    We offer the CHAFING DISH with
+    the utmost confidence that to the
+    user it will prove the most satisfactory
+    and economical of cooking utensils.
+
+    THE PRICES RANGE FROM $6 to $18.
+
+    Our Booklet "The Chafing Dish," containing
+    thirty-two recipes, sent free on application.
+
+    G. SEIFERT & SONS,
+
+    16 Fabrique Street, Quebec.
+
+
+
+***END OF THE PROJECT GUTENBERG EBOOK MY PET RECIPES, TRIED AND TRUE***
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