diff options
Diffstat (limited to '21826-h/21826-h.htm')
| -rw-r--r-- | 21826-h/21826-h.htm | 7362 |
1 files changed, 7362 insertions, 0 deletions
diff --git a/21826-h/21826-h.htm b/21826-h/21826-h.htm new file mode 100644 index 0000000..210838b --- /dev/null +++ b/21826-h/21826-h.htm @@ -0,0 +1,7362 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> +<html> +<head> +<meta http-equiv="Content-Type" content="text/html; charset=ISO-8859-1" /> +<title>The Project Gutenberg eBook of My Pet Recipes, Tried and True, by Various</title> + <style type="text/css"> +/*<![CDATA[ XML blockout */ +<!-- + /* ad specific css */ + + /* Holt, Renfrew & Co */ + + div.holt {margin-left: 20%; + margin-right: 20%; + margin-top: 5em;} + + .leftfloat2 {font-size: 80%; + text-decoration: underline; + position: relative; + top: -.25em;} + + .leftfloat {font-size: 80%; + position: relative; + left: -6em;} + + .holt0 {margin-left: -4em;} + + .holt1 {margin-left: 0em;} + + .holt2 {margin-left: 4em;} + + .holt3 {margin-left: 8em;} + + .holtn1 {font-size: 200%;} + + .holtn2 {font-size: 120%;} + + .holtn3 {font-size: 140%;} + + .holtn4 {text-align: center; + font-size: 130%;} + + .holtn5 {text-align: center; + font-size: 120%;} + + /* A Grenier */ + + div.grenier {margin-left: 25%; + margin-right: 25%; + margin-top: 7em;} + + p.grenier {margin-left: 25%;} + + p.grenier1 {text-decoration: underline; + font-size: 200%; + font-weight: bold;} + + p.grenier2 {font-size: 150%; + font-weight: bold;} + + p.grenier3 {text-align: center; + font-size: 250%;} + + p.grenier4 {text-align: center; + font-size: 120%;} + + p.grenier5 {text-align: center; + font-size: 110%;} + + /* Glover & Fry */ + + div.glover {margin-left: 20%; + margin-right: 20%; + margin-top: 7em;} + + hr.glover {width: 33%; + margin-left: auto; + margin-right: auto; + clear: both; + height: 5px;} + + hr.glover-line {width: 8em; + float: left; + height: 5px;} + + td.glover-line {width: 8em;} + + img.glover {position: relative; + top: 0.5em;} + + .glover0 {margin-left: -2em;} + + .glover1 {margin-left: 5em;} + + .glover2 {margin-left: 13em;} + + p.glover-line {font-size: 200%; + line-height: 70%; + font-weight: bold;} + + .glovern {font-size: 200%; + font-weight: bold;} + + .glovern1 {font-size: 80%; + font-weight: bold;} + + .glovern2 {font-size: 130%; + font-weight: bold;} + + .glovern3 {font-size: 150%; + font-weight: bold;} + + .gloverh2 {font-size: 120%; + font-weight: bold; + text-align: center;} + + span.gloverhand {margin-left: 7em;} + + /* D Morgan */ + + div.morgan {margin-left: 20%; + margin-right: 20%; + margin-top: 5em;} + + hr.morgan {width: 25%; + color: black;} + + .m1 {font-size: 200%; + font-weight: bold;} + + .m2 {font-size: 150%; + font-weight: bold;} + + .m3 {font-size: 170%;} + + /* Henry Willis */ + + div.willis {margin-left: 25%; + margin-right: 25%; + margin-top: 5em;} + + p.willis1 {font-size: 200%; + text-decoration: underline;} + + p.willis {margin-left: 15%;} + + p.willis2 {margin-left: 11%; + font-variant: small-caps;} + + .w1 {font-size: 200%; + font-weight: bold;} + + .w2 {font-size: 90%; + font-weight: bold;} + + .w3 {font-weight: bold;} + + /* S J Shaw */ + + div.shaw {margin-left: 25%; + margin-right: 25%; + margin-top: 5em;} + + span.shaw1 {margin-left: 5em;} + + span.shaw2 {margin-left: -5em;} + + span.shaw3 {margin-left: -1em;} + + p.shaw1 {font-family: sans-serif; + font-size: 200%; + font-weight: bold; + text-align: center;} + + p.shaw3 {font-family: sans-serif; + font-size: 120%; + font-weight: bold; + text-align: center;} + + p.shawh2 {margin-left: 3em; + margin-top: .2em; + text-align: center; + font-size: 150%; + font-weight: bold;} + + p.h3shaw {text-align: center; + font-weight: bold; + font-size: 120%;} + + p.shawh3 {margin-left: -7em; + margin-bottom: .2em; + text-align: center; + font-size: 120%; + font-weight: bold;} + + table.shaw td {font-weight: bold;} + + /* M Timmons */ + + div.timmons {margin-left: 20%; + margin-right: 20%; + margin-top: 5em;} + + p.timmonsh4 {text-align: left; + margin-left: 2em; + margin-bottom: 0.1em; + font-size: 110%; + font-weight: bold;} + + p.timmonsh2 {text-align: left; + margin-top: 0.1em; + font-size: 170%; + font-weight: bold;} + + p.timmons {margin-left: 8em;} + + span.timmons {line-height: 250%; + margin-left: 3em; + font-size: smaller;} + + p.t1 {text-align: center; + font-size: 120%; + font-weight: bold;} + + span.t2 {font-size: 150%; + font-weight: bold;} + + span.t3 {font-weight: bold;} + + span.t4 {font-size: 120%; + font-weight: bold;} + + + /* Quebec & Lake St. John Ry. */ + + div.john {margin-left: 10%; + margin-right: 10%; + margin-top: 5em;} + + p.john1 {text-align: center; + font-weight: bold;} + + p.john {padding-top: 1em; + text-indent: 0.5em;} + + span.johnt {font-weight: bold;} + + span.johnc {font-weight: bold; + margin-left: 3em;} + + span.johnm {font-weight: bold; + margin-left: 6em;} + + span.johnq {font-weight: bold; + margin-left: 9em;} + + p.johni {text-indent: 0.5em;} + + span.johnib {font-weight: bold; + margin-left: 1em;} + + p.johnb {font-weight: bold;} + + span.johnbc {margin-left: 8em;} + + p.johnfinal {clear: left; + margin-left: 4em;} + + span.johnfinal1 {margin-left: 17em;} + + span.johnfinal2 {margin-left: 2em;} + + span.johnfinal3 {margin-left: 15em;} + + /* Quebec Railway */ + + div.railway {margin-left: 25%; + margin-right: 25%; + margin-top: 5em;} + + p.railwayh2 {text-align: left; + font-weight: bold; + font-size: 150%;} + + p.railway {margin-left: 15%;} + + p.railwayh3 {margin-left: 15%; + font-size: 120%; + font-weight: bold; + text-align: center;} + + span.railway {margin-left: 7%; + font-size: smaller;} + + span.railway1 {margin-left: 4em;} + + span.railway2 {margin-left: 6em;} + + /* Ladies and Victor CSS */ + + div.ladies {margin-left: 25%; + margin-right: 25%; + margin-top: 5em; + border: dotted; + padding: 1em;} + + div.ladies2 {border-bottom: solid 1.5px;} + + p.ladiesh1 {text-align: left; + text-decoration: underline; + font-weight: bold; + font-size: 200%;} + + p.ladies {margin-left: 15%; + font-size: 130%;} + + hr.ladies {width: 135%;} + + span.victorbook {font-size: 70%;} + + p.buade {text-align: right; + font-size: 120%;} + + p.post {text-align: left; + font-size: 70%;} + + span.victor1 {margin-left: -6em;} + + span.victor2 {margin-left: 2em;} + + span.victor3 {margin-left: 10em;} + + /* Perry */ + + div.perry {margin-left: 17.5%; + margin-right: 20%; + margin-top: 5em;} + + p.perry1 {font-size: 130%; + font-weight: bold;} + + p.perry {margin-left: 19em;} + + p.perry2 {font-size: 110%; + font-weight: bold;} + + p.perryh1 {font-size: 200%; + font-weight: bold; + text-align: center; + margin-bottom: 0.2em;} + + p.perry3 {margin-top: 0.2em; + font-size: 120%; + font-weight: bold; + margin-left: 12em;} + + span.perry4 {font-size: 80%; + margin-left: 2.5em;} + + /* Extract */ + + div.extract {margin-left: 20%; + margin-right: 20%; + margin-top: 5em;} + + hr.extract {width: 33%; + margin-left: auto; + margin-right: auto; + clear: both; + height: 3px;} + + p.extract {font-weight: bold; + font-size: 110%; + margin-left: 25%;} + + /* Chinic Hardware */ + + div.chinic {margin-left: 25%; + margin-right: 25%; + margin-top: 5em;} + + span.chinic1 {font-variant: small-caps; + font-weight: bold; + margin-left: 5%;} + + span.chinic2 {font-weight: bold; + font-size: 200%;} + + span.chinic3 {font-weight: bold;} + + span.chinic4 {font-weight: bold; + font-size: 150%;} + + span.chinic5 {font-weight: bold; + margin-left: 10%;} + + span.chinic6 {font-weight: bold; + font-size: 160%;} + + span.chinic7 {font-weight: bold; + font-size: 90%;} + + span.chinic8 {margin-left: 5%;} + + span.chinic9 {font-size: 200%; + font-weight: bold; + text-decoration: underline; + margin-left: 15%;} + + span.chinic10 {font-weight: bold; + margin-left: 22%;} + + span.chinic11 {font-weight: bold; + word-spacing: 1.5em;} + + span.chinic12 {word-spacing: .25em;} + + /* Daly */ + + div.daly {margin-left: 20%; + margin-right: 20%; + margin-top: 5em; + font-weight: bold;} + + span.daly {font-size: 70%;} + + span.daly1 {margin-left: 5em; + font-size: 70%;} + + span.daly2 {font-size: 250%;} + + span.daly3 {font-size: 120%;} + + span.daly4 {font-size: 80%} + + /* Pfeiffer */ + + div.pfeiffer {margin-left: 15%; + margin-right: 15%; + margin-top: 5em;} + + span.pfeiffer1 {font-size: 110%;} + + span.pfeiffer2 {font-size: 150%;} + + span.pfeiffer3 {margin-left: 10em;} + + span.pfeiffer4 {margin-left: 2em; + font-weight: bold;} + + span.pfeiffer5 {margin-left: 5em; + font-weight: bold;} + + /* Chafing Dish */ + + div.chafing {margin-left: 20%; + margin-right: 20%; + margin-top: 5em;} + + span.chafing1 {font-size: 130%; + margin-left: 1em;} + + span.chafing2 {font-size: 170%; + text-decoration: underline;} + + p.chafing3 {margin-left: 20%;} + + p.chafing4 {text-align: center; + font-weight: bold; + font-size: 110%;} + + p.chafing5 {margin-left: 12.5%; + margin-right: 12.5%;} + + span.chafing6 {font-size: 130%; + font-weight: bold;} + + span.chafing7 {font-size: 110%; + font-weight: bold;} + + + /* Main Page CSS */ + + hr {width: 10%;} + + hr.title {width: 33%; + height: 0.25em;} + + span.title {text-decoration: underline; + font-size: 80%;} + + h1.title {margin-top: 5em;} + + h2.title {margin-top: 5em;} + + span.titlesmaller {font-size: 60%;} + + span.titleh2 {font-size: 80%;} + + p.meredith {margin-left: 30%;} + + span.meredith {margin-left: 20%; + font-variant: small-caps;} + + p.rhymes {margin-left: 32%; + font-style: italic;} + + span.rhymes {margin-left: 5%;} + + p.poem {width: 30%; + margin-left: auto; + margin-right: auto;} + + span.h3 {font-weight: bold; + font-size: 120%;} + + p.h1 {font-weight: bold; + font-size: 200%; + text-align: center;} + + p.h2 {font-weight: bold; + font-size: 150%; + text-align: center;} + + p.h3 {font-weight: bold; + font-size: 120%; + text-align: center;} + + p.h4 {font-weight: bold; + text-align: center;} + + p.cooks {width: 45%; + margin-left: auto; + margin-right: auto;} + + p.apple {width: 38%; + margin-left: auto; + margin-right: auto;} + + span.apple {margin-left: 1em;} + + p.humpty {margin-left: 35%;} + + span.humpty {margin-left: 10%;} + + p.cakes {margin-left: 35%;} + + span.cakes {margin-left: 1em;} + + table.scripture td {padding-left: 2em;} + + td.right {text-align: right; + padding-left: 5em;} + + p.spanish {width: 60%; + margin-left: auto; + margin-right: auto;} + + hr.haggis {margin-top: 2em; + margin-bottom: 2em;} + + .smallunder {text-decoration: underline; + text-align: center; + font-size: small;} + + p {margin-top: .75em; + text-align: justify; + margin-bottom: .75em;} + + h1,h2,h3,h4,h5,h6 {text-align: center; + clear: both;} + + p.center-smaller {text-align: center; + font-size: small;} + + .centerbold {text-align:center; + font-weight: bold;} + + table {margin-left: auto; margin-right: auto;} + + body{margin-left: 10%; + margin-right: 10%;} + + .pagenum {position: absolute; + right: 2%; + font-size: small; + text-align: right;} + + .center {text-align: center;} + .smcap {font-variant: small-caps;} + + .figcenter {margin: auto; text-align: center;} + + .figleft {float: left; clear: left; margin-left: 0; margin-bottom: 1em; margin-top: + 1em; margin-right: 1em; padding: 0; text-align: center;} + + .tn {text-align: center; + margin-left: 5%; + margin-right: 10%; + padding: 0.5em; + background-color: #eeeeee; + border: solid 2px; + margin-bottom: 0em;} + + h3.recipe {margin-top: 2.5em;} + + hr.full { width: 100%; + margin-top: 3em; + margin-bottom: 0em; + margin-left: auto; + margin-right: auto; + height: 4px; + border-width: 4px 0 0 0; /* remove all borders except the top one */ + border-style: solid; + border-color: #000000; + clear: both; } + pre {font-size: 75%;} + // --> + /* XML end ]]>*/ + </style> +</head> +<body> +<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> </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> </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> </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—several before +the text with the remainder after the text.</p> + +<p> </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 & 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 & 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 & 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 & Co.</span><br /> + +<span class="glovern4">24 & 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 - 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, - - - 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 & 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 & SON +MANUFACTURERS OF +GINGER ALE +SODA WATER &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—Medal and Diploma.</p> + +<p class="figcenter"><img src="images/timmons3.png" alt="" /></p> + +<p class="center"><span class="t2">M. TIMMONS & SON,</span><br /><br /> +<span class="t3">SOLE AGENTS & 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 /> + We may live without conscience, and live without heart;<br /> + We may live without friends; we may live without books;<br /> + But civilized man cannot live without cooks."<br /> +<span class="meredith">—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—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 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<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—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 À LA TOLEDO—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 /> + And health on both."—<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>—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.—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:—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.<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>—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 À 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>—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—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—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."—<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 FRICASSÉ.</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">ENTRÉES AND MEATS +RÉCHAUFFÉ.</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 RÉCHAUFFÉ</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 ragoût 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.—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 PATÉ 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—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 ENTRÉE.</h3> + +<p class="h4">MRS. FRANK DUGGAN.</p> + +<p>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<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 ENTRÉE.)</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 À LA CRÈME 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."—<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—<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.—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">—<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">CURÉE 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 curée powder. Place your eggs on a side dish, +pour your curée 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 À 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 À 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."—<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>—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.—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."—<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 À 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 SOUFFLÉ.</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—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.—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>—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>—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.—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>—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>—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:—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>—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."—<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 à la crême) 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."—<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."—<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>Entrées and Meats Réchauffé</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 & 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 & 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. & 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 & 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 Beaupré 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">—FROM—<br /> +<br /> +<span class="victor1">Plain Cheap Work Up to the</span><br /> +<span class="victor2">Richest & 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—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 —— 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">—— AND ——</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">— TO A —</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. & 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, &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—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 & SONS,</span><br /> +<span class="chafing7">16 Fabrique Street, Quebec.</span></p> + +</div> + +<p> </p> +<p> </p> +<hr class="full" /> +<p>***END OF THE PROJECT GUTENBERG EBOOK MY PET RECIPES, TRIED AND TRUE***</p> +<p>******* This file should be named 21826-h.txt or 21826-h.zip *******</p> +<p>This and all associated files of various formats will be found in:<br /> +<a href="http://www.gutenberg.org/dirs/2/1/8/2/21826">http://www.gutenberg.org/2/1/8/2/21826</a></p> +<p>Updated editions will replace the previous one--the old editions +will be renamed.</p> + +<p>Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. Special rules, +set forth in the General Terms of Use part of this license, apply to +copying and distributing Project Gutenberg-tm electronic works to +protect the PROJECT GUTENBERG-tm concept and trademark. Project +Gutenberg is a registered trademark, and may not be used if you +charge for the eBooks, unless you receive specific permission. If you +do not charge anything for copies of this eBook, complying with the +rules is very easy. You may use this eBook for nearly any purpose +such as creation of derivative works, reports, performances and +research. They may be modified and printed and given away--you may do +practically ANYTHING with public domain eBooks. Redistribution is +subject to the trademark license, especially commercial +redistribution.</p> + + + +<pre> +*** START: FULL LICENSE *** + +THE FULL PROJECT GUTENBERG LICENSE +PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK + +To protect the Project Gutenberg-tm mission of promoting the free +distribution of electronic works, by using or distributing this work +(or any other work associated in any way with the phrase "Project +Gutenberg"), you agree to comply with all the terms of the Full Project +Gutenberg-tm License (available with this file or online at +<a href="http://www.gutenberg.org/license">http://www.gutenberg.org/license)</a>. + + +Section 1. General Terms of Use and Redistributing Project Gutenberg-tm +electronic works + +1.A. By reading or using any part of this Project Gutenberg-tm +electronic work, you indicate that you have read, understand, agree to +and accept all the terms of this license and intellectual property +(trademark/copyright) agreement. If you do not agree to abide by all +the terms of this agreement, you must cease using and return or destroy +all copies of Project Gutenberg-tm electronic works in your possession. +If you paid a fee for obtaining a copy of or access to a Project +Gutenberg-tm electronic work and you do not agree to be bound by the +terms of this agreement, you may obtain a refund from the person or +entity to whom you paid the fee as set forth in paragraph 1.E.8. + +1.B. "Project Gutenberg" is a registered trademark. It may only be +used on or associated in any way with an electronic work by people who +agree to be bound by the terms of this agreement. There are a few +things that you can do with most Project Gutenberg-tm electronic works +even without complying with the full terms of this agreement. See +paragraph 1.C below. There are a lot of things you can do with Project +Gutenberg-tm electronic works if you follow the terms of this agreement +and help preserve free future access to Project Gutenberg-tm electronic +works. See paragraph 1.E below. + +1.C. The Project Gutenberg Literary Archive Foundation ("the Foundation" +or PGLAF), owns a compilation copyright in the collection of Project +Gutenberg-tm electronic works. Nearly all the individual works in the +collection are in the public domain in the United States. If an +individual work is in the public domain in the United States and you are +located in the United States, we do not claim a right to prevent you from +copying, distributing, performing, displaying or creating derivative +works based on the work as long as all references to Project Gutenberg +are removed. Of course, we hope that you will support the Project +Gutenberg-tm mission of promoting free access to electronic works by +freely sharing Project Gutenberg-tm works in compliance with the terms of +this agreement for keeping the Project Gutenberg-tm name associated with +the work. You can easily comply with the terms of this agreement by +keeping this work in the same format with its attached full Project +Gutenberg-tm License when you share it without charge with others. + +1.D. The copyright laws of the place where you are located also govern +what you can do with this work. Copyright laws in most countries are in +a constant state of change. If you are outside the United States, check +the laws of your country in addition to the terms of this agreement +before downloading, copying, displaying, performing, distributing or +creating derivative works based on this work or any other Project +Gutenberg-tm work. The Foundation makes no representations concerning +the copyright status of any work in any country outside the United +States. + +1.E. Unless you have removed all references to Project Gutenberg: + +1.E.1. The following sentence, with active links to, or other immediate +access to, the full Project Gutenberg-tm License must appear prominently +whenever any copy of a Project Gutenberg-tm work (any work on which the +phrase "Project Gutenberg" appears, or with which the phrase "Project +Gutenberg" is associated) is accessed, displayed, performed, viewed, +copied or distributed: + +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 + +1.E.2. If an individual Project Gutenberg-tm electronic work is derived +from the public domain (does not contain a notice indicating that it is +posted with permission of the copyright holder), the work can be copied +and distributed to anyone in the United States without paying any fees +or charges. If you are redistributing or providing access to a work +with the phrase "Project Gutenberg" associated with or appearing on the +work, you must comply either with the requirements of paragraphs 1.E.1 +through 1.E.7 or obtain permission for the use of the work and the +Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or +1.E.9. + +1.E.3. If an individual Project Gutenberg-tm electronic work is posted +with the permission of the copyright holder, your use and distribution +must comply with both paragraphs 1.E.1 through 1.E.7 and any additional +terms imposed by the copyright holder. Additional terms will be linked +to the Project Gutenberg-tm License for all works posted with the +permission of the copyright holder found at the beginning of this work. + +1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm +License terms from this work, or any files containing a part of this +work or any other work associated with Project Gutenberg-tm. + +1.E.5. Do not copy, display, perform, distribute or redistribute this +electronic work, or any part of this electronic work, without +prominently displaying the sentence set forth in paragraph 1.E.1 with +active links or immediate access to the full terms of the Project +Gutenberg-tm License. + +1.E.6. You may convert to and distribute this work in any binary, +compressed, marked up, nonproprietary or proprietary form, including any +word processing or hypertext form. However, if you provide access to or +distribute copies of a Project Gutenberg-tm work in a format other than +"Plain Vanilla ASCII" or other format used in the official version +posted on the official Project Gutenberg-tm web site (www.gutenberg.org), +you must, at no additional cost, fee or expense to the user, provide a +copy, a means of exporting a copy, or a means of obtaining a copy upon +request, of the work in its original "Plain Vanilla ASCII" or other +form. Any alternate format must include the full Project Gutenberg-tm +License as specified in paragraph 1.E.1. + +1.E.7. Do not charge a fee for access to, viewing, displaying, +performing, copying or distributing any Project Gutenberg-tm works +unless you comply with paragraph 1.E.8 or 1.E.9. + +1.E.8. You may charge a reasonable fee for copies of or providing +access to or distributing Project Gutenberg-tm electronic works provided +that + +- You pay a royalty fee of 20% of the gross profits you derive from + the use of Project Gutenberg-tm works calculated using the method + you already use to calculate your applicable taxes. The fee is + owed to the owner of the Project Gutenberg-tm trademark, but he + has agreed to donate royalties under this paragraph to the + Project Gutenberg Literary Archive Foundation. Royalty payments + must be paid within 60 days following each date on which you + prepare (or are legally required to prepare) your periodic tax + returns. Royalty payments should be clearly marked as such and + sent to the Project Gutenberg Literary Archive Foundation at the + address specified in Section 4, "Information about donations to + the Project Gutenberg Literary Archive Foundation." + +- You provide a full refund of any money paid by a user who notifies + you in writing (or by e-mail) within 30 days of receipt that s/he + does not agree to the terms of the full Project Gutenberg-tm + License. You must require such a user to return or + destroy all copies of the works possessed in a physical medium + and discontinue all use of and all access to other copies of + Project Gutenberg-tm works. + +- You provide, in accordance with paragraph 1.F.3, a full refund of any + money paid for a work or a replacement copy, if a defect in the + electronic work is discovered and reported to you within 90 days + of receipt of the work. + +- You comply with all other terms of this agreement for free + distribution of Project Gutenberg-tm works. + +1.E.9. If you wish to charge a fee or distribute a Project Gutenberg-tm +electronic work or group of works on different terms than are set +forth in this agreement, you must obtain permission in writing from +both the Project Gutenberg Literary Archive Foundation and Michael +Hart, the owner of the Project Gutenberg-tm trademark. Contact the +Foundation as set forth in Section 3 below. + +1.F. + +1.F.1. Project Gutenberg volunteers and employees expend considerable +effort to identify, do copyright research on, transcribe and proofread +public domain works in creating the Project Gutenberg-tm +collection. Despite these efforts, Project Gutenberg-tm electronic +works, and the medium on which they may be stored, may contain +"Defects," such as, but not limited to, incomplete, inaccurate or +corrupt data, transcription errors, a copyright or other intellectual +property infringement, a defective or damaged disk or other medium, a +computer virus, or computer codes that damage or cannot be read by +your equipment. + +1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right +of Replacement or Refund" described in paragraph 1.F.3, the Project +Gutenberg Literary Archive Foundation, the owner of the Project +Gutenberg-tm trademark, and any other party distributing a Project +Gutenberg-tm electronic work under this agreement, disclaim all +liability to you for damages, costs and expenses, including legal +fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT +LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE +PROVIDED IN PARAGRAPH F3. YOU AGREE THAT THE FOUNDATION, THE +TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE +LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR +INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH +DAMAGE. + +1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a +defect in this electronic work within 90 days of receiving it, you can +receive a refund of the money (if any) you paid for it by sending a +written explanation to the person you received the work from. If you +received the work on a physical medium, you must return the medium with +your written explanation. The person or entity that provided you with +the defective work may elect to provide a replacement copy in lieu of a +refund. If you received the work electronically, the person or entity +providing it to you may choose to give you a second opportunity to +receive the work electronically in lieu of a refund. If the second copy +is also defective, you may demand a refund in writing without further +opportunities to fix the problem. + +1.F.4. Except for the limited right of replacement or refund set forth +in paragraph 1.F.3, this work is provided to you 'AS-IS,' WITH NO OTHER +WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO +WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE. + +1.F.5. Some states do not allow disclaimers of certain implied +warranties or the exclusion or limitation of certain types of damages. +If any disclaimer or limitation set forth in this agreement violates the +law of the state applicable to this agreement, the agreement shall be +interpreted to make the maximum disclaimer or limitation permitted by +the applicable state law. The invalidity or unenforceability of any +provision of this agreement shall not void the remaining provisions. + +1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the +trademark owner, any agent or employee of the Foundation, anyone +providing copies of Project Gutenberg-tm electronic works in accordance +with this agreement, and any volunteers associated with the production, +promotion and distribution of Project Gutenberg-tm electronic works, +harmless from all liability, costs and expenses, including legal fees, +that arise directly or indirectly from any of the following which you do +or cause to occur: (a) distribution of this or any Project Gutenberg-tm +work, (b) alteration, modification, or additions or deletions to any +Project Gutenberg-tm work, and (c) any Defect you cause. + + +Section 2. Information about the Mission of Project Gutenberg-tm + +Project Gutenberg-tm is synonymous with the free distribution of +electronic works in formats readable by the widest variety of computers +including obsolete, old, middle-aged and new computers. It exists +because of the efforts of hundreds of volunteers and donations from +people in all walks of life. + +Volunteers and financial support to provide volunteers with the +assistance they need, is critical to reaching Project Gutenberg-tm's +goals and ensuring that the Project Gutenberg-tm collection will +remain freely available for generations to come. In 2001, the Project +Gutenberg Literary Archive Foundation was created to provide a secure +and permanent future for Project Gutenberg-tm and future generations. +To learn more about the Project Gutenberg Literary Archive Foundation +and how your efforts and donations can help, see Sections 3 and 4 +and the Foundation web page at http://www.gutenberg.org/fundraising/pglaf. + + +Section 3. Information about the Project Gutenberg Literary Archive +Foundation + +The Project Gutenberg Literary Archive Foundation is a non profit +501(c)(3) educational corporation organized under the laws of the +state of Mississippi and granted tax exempt status by the Internal +Revenue Service. The Foundation's EIN or federal tax identification +number is 64-6221541. Contributions to the Project Gutenberg +Literary Archive Foundation are tax deductible to the full extent +permitted by U.S. federal laws and your state's laws. + +The Foundation's principal office is located at 4557 Melan Dr. S. +Fairbanks, AK, 99712., but its volunteers and employees are scattered +throughout numerous locations. Its business office is located at +809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email +business@pglaf.org. Email contact links and up to date contact +information can be found at the Foundation's web site and official +page at http://www.gutenberg.org/about/contact + +For additional contact information: + Dr. Gregory B. Newby + Chief Executive and Director + gbnewby@pglaf.org + +Section 4. Information about Donations to the Project Gutenberg +Literary Archive Foundation + +Project Gutenberg-tm depends upon and cannot survive without wide +spread public support and donations to carry out its mission of +increasing the number of public domain and licensed works that can be +freely distributed in machine readable form accessible by the widest +array of equipment including outdated equipment. Many small donations +($1 to $5,000) are particularly important to maintaining tax exempt +status with the IRS. + +The Foundation is committed to complying with the laws regulating +charities and charitable donations in all 50 states of the United +States. Compliance requirements are not uniform and it takes a +considerable effort, much paperwork and many fees to meet and keep up +with these requirements. We do not solicit donations in locations +where we have not received written confirmation of compliance. To +SEND DONATIONS or determine the status of compliance for any +particular state visit http://www.gutenberg.org/fundraising/pglaf + +While we cannot and do not solicit contributions from states where we +have not met the solicitation requirements, we know of no prohibition +against accepting unsolicited donations from donors in such states who +approach us with offers to donate. + +International donations are gratefully accepted, but we cannot make +any statements concerning tax treatment of donations received from +outside the United States. U.S. laws alone swamp our small staff. + +Please check the Project Gutenberg Web pages for current donation +methods and addresses. Donations are accepted in a number of other +ways including checks, online payments and credit card donations. +To donate, please visit: http://www.gutenberg.org/fundraising/donate + + +Section 5. General Information About Project Gutenberg-tm electronic +works. + +Professor Michael S. Hart is the originator of the Project Gutenberg-tm +concept of a library of electronic works that could be freely shared +with anyone. For thirty years, he produced and distributed Project +Gutenberg-tm eBooks with only a loose network of volunteer support. + +Project Gutenberg-tm eBooks are often created from several printed +editions, all of which are confirmed as Public Domain in the U.S. +unless a copyright notice is included. Thus, we do not necessarily +keep eBooks in compliance with any particular paper edition. + +Each eBook is in a subdirectory of the same number as the eBook's +eBook number, often in several formats including plain vanilla ASCII, +compressed (zipped), HTML and others. + +Corrected EDITIONS of our eBooks replace the old file and take over +the old filename and etext number. The replaced older file is renamed. +VERSIONS based on separate sources are treated as new eBooks receiving +new filenames and etext numbers. + +Most people start at our Web site which has the main PG search facility: + +<a href="http://www.gutenberg.org">http://www.gutenberg.org</a> + +This Web site includes information about Project Gutenberg-tm, +including how to make donations to the Project Gutenberg Literary +Archive Foundation, how to help produce our new eBooks, and how to +subscribe to our email newsletter to hear about new eBooks. + +EBooks posted prior to November 2003, with eBook numbers BELOW #10000, +are filed in directories based on their release date. If you want to +download any of these eBooks directly, rather than using the regular +search system you may utilize the following addresses and just +download by the etext year. + +<a href="http://www.gutenberg.org/dirs/etext06/">http://www.gutenberg.org/dirs/etext06/</a> + + (Or /etext 05, 04, 03, 02, 01, 00, 99, + 98, 97, 96, 95, 94, 93, 92, 92, 91 or 90) + +EBooks posted since November 2003, with etext numbers OVER #10000, are +filed in a different way. The year of a release date is no longer part +of the directory path. The path is based on the etext number (which is +identical to the filename). The path to the file is made up of single +digits corresponding to all but the last digit in the filename. For +example an eBook of filename 10234 would be found at: + +http://www.gutenberg.org/dirs/1/0/2/3/10234 + +or filename 24689 would be found at: +http://www.gutenberg.org/dirs/2/4/6/8/24689 + +An alternative method of locating eBooks: +<a href="http://www.gutenberg.org/dirs/GUTINDEX.ALL">http://www.gutenberg.org/dirs/GUTINDEX.ALL</a> + +*** END: FULL LICENSE *** +</pre> +</body> +</html> |