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diff --git a/21826.txt b/21826.txt new file mode 100644 index 0000000..5e0a7a6 --- /dev/null +++ b/21826.txt @@ -0,0 +1,5580 @@ +The Project Gutenberg eBook, My Pet Recipes, Tried and True, by Various + + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + + + + +Title: My Pet Recipes, Tried and True + Contributed by the Ladies and Friends of St. Andrew's Church, Quebec + + +Author: Various + + + +Release Date: June 13, 2007 [eBook #21826] + +Language: English + +Character set encoding: ISO-646-US (US-ASCII) + + +***START OF THE PROJECT GUTENBERG EBOOK MY PET RECIPES, TRIED AND TRUE*** + + +E-text prepared by Tamise Totterdell and the Project Gutenberg Online +Distributed Proofreading Team (https://www.pgdp.net) from page images +generously made available by Early Canadiana Online +(http://www.canadiana.org) + + + +Note: Project Gutenberg also has an HTML version of this + file which includes the original illustrations. + See 21826-h.htm or 21826-h.zip: + (https://www.gutenberg.org/dirs/2/1/8/2/21826/21826-h/21826-h.htm) + or + (https://www.gutenberg.org/dirs/2/1/8/2/21826/21826-h.zip) + + + Images of the original pages are available through + Early Canadiana Online. See + http://www.canadiana.org/ECO/ItemRecord/38328?id=9106f89a0c3d04d6 + + +Transcriber's note: + + Obvious typographical errors have been corrected, but + inconsistencies in spelling and hyphenation have been + retained. + + Advertisements are presented as in the original--several + before the text with the remainder after the text. + + + + + +MY +PET RECIPES +TRIED and TRUE + +CONTRIBUTED BY THE LADIES AND FRIENDS +OF ST. ANDREW'S CHURCH +QUEBEC + + + * * * * * * + + + BY APPOINTMENT FURRIERS TO THE QUEEN. + + HOLT, RENFREW & Co. + + QUEBEC and TORONTO. + + THE .. + LARGEST + + Manufacturers of + FINE FURS in Canada + + Exclusive Designs in Ladies' Persian + Lamb and Sealskin Coats + + FINE HUDSON BAY AND + RUSSIAN SABLE SKINS, + SILVER, WHITE AND + BLUE FOX SKINS. + + + + + RECIPES + ARE USELESS + + Unless you have the ingredients to + demonstrate them. + + This Is Where We Shine + + We carry the very best of groceries + in Quebec. We make a specialty + of the choicest goods. Everything + is fresh and appetizing. If you are + among our customers you are aware + of these facts. If not give us a + trial order. + + A. GRENIER + + Family Grocer and Wine + Merchant + + 92 & 94 St. John Street + + .. TELEPHONE 241 .. + + + + + ESTABLISHED 1842 + + GLOVER, FRY & CO. + + ... IMPORTERS OF ... + + FANCY DRY GOODS + + NOVELTIES RECEIVED WEEKLY + + DRESS AND MANTLE DEPARTMENTS Under + First Class Modistes. Special Orders + Executed Promptly + + LATEST NOVELTIES IN MILLINERY, + STRAW, CHIP and FELT HATS + ... NEW SHAPES. + + GENTLEMEN'S CLOTHING Made To Order Within + 12 Hours. First Class Fit and Workmanship + Guaranteed + + All Goods Marked in Plain Figures. + + One Price Only. + + GLOVER, FRY & Co. + + 24 & 26 Fabrique Street, + + Quebec. + + + + + Under the distinguished patronage of H. R. H. Princess Louise, + H. E. Lady Stanley of Preston, also Her Excellency Lady Aberdeen. + For Ladies Tailor made Garments. + + D. MORGAN, + PLACE D'ARMES - QUEBEC. + + Ladies Costumes + + Of all descriptions in Cloth made to order on short + notice, also Cloaks, Ulsters, etc., etc. + + + + + Medicine .. + + When you need medicine you want the best. + That is natural. A man may be contented + with an $18.00 overcoat even though he knows + some other men wear coats that cost $45.00. + A woman may wear $1 gloves and see the $2 + kind without being disturbed. IT IS DIFFERENT + WITH MEDICINE. Everyone wants the + highest quality; and that is the only kind + we keep. We are particular in selecting and + buying our drugs; careful in making our + medicines and exact in compounding prescriptions. + + WE SOLICIT YOUR TRADE ON THESE ASSURANCES. + + HENRY WILLIS, + CHEMIST and DRUGGIST + 4 St. John Street, - - - Quebec. + + + + + S. J. SHAW & Co. + + 13 St. John Street, + + ... AND ... + + Corner Mountain Hill + and Notre-Dame St. + + House Furnishing + HARDWARE + FANCY MOULDS + AND SLICERS. + + Telephones {UPPER TOWN, 573 + {LOWER TOWN, 44 + + + + + + [Illustration: M. TIMMONS & SON + MANUFACTURERS OF + GINGER ALE + SODA WATER &c. + QUEBEC] + + THE BEST IN THE UNIVERSE. + + THE ... + + MAGI CALEDONIA + MINERAL WATERS + + Are famous for the relief afforded in Rheumatism, + Indigestion, Dyspepsia, Liver, Kidney and Bladder + troubles, Blood and Skin diseases, Female Complaints, + etc. Surpassing in the cures the most + celebrated European Spas. At the World's Columbian + Exhibition, the highest distinction was + awarded the + + MAGI CALEDONIA SPRINGS WATERS + + over all competitors--Medal and Diploma. + + + M. TIMMONS & SON, + + SOLE AGENTS & BOTTLERS, + + 90-92 COTE D'ABRAHAM, QUEBEC. + + + * * * * * * + + +MY +PET RECIPES +TRIED and TRUE + +CONTRIBUTED BY THE LADIES AND FRIENDS +OF ST. ANDREW'S CHURCH +QUEBEC + + + + + + + + "We may live without poetry, music and art; + We may live without conscience, and live without heart; + We may live without friends; we may live without books; + But civilized man cannot live without cooks." + --OWEN MEREDITH. + + +Quebec +"Daily Telegraph" Printing House +1900 + + + + +Rhymes to Remember... + + + "_Always have lobster sauce with salmon, + And put mint sauce your roasted lamb on. + In dressing salad mind this law + With two hard yolks use one raw. + Roast pork, sans apple sauce, past doubt + Is Hamlet with the Prince left out. + Broil lightly your beefsteak--to fry it + Argues contempt of christian diet. + It gives true epicures the vapors + To see boiled mutton minus capers. + Boiled turkey, gourmands know, of course + Is exquisite with celery sauce. + Roasted in paste, a haunch of mutton + Might make ascetics play the glutton. + To roast spring chickens is to spoil them, + Just split them down the back and broil them, + Shad, stuffed and baked is most delicious, + T'would have electrified Apicius. + Roast veal with rich stock gravy serve, + And pickled mushrooms too, observe, + The cook deserves a hearty cuffing + Who serves roast fowl with tasteless stuffing. + But one might rhyme for weeks this way, + And still have lots of things to say; + And so I'll close, for reader mine, + This is about the hour to dine._" + + + + +SOUP. + + +"The best soups are made with a blending of many flavors. Don't be +afraid of experimenting with them. Where you make one mistake you will +be surprised to find the number of successful varieties you can produce. +If you like a spicy flavor try two or three cloves, or allspice, or bay +leaves. All soups are improved by a dash of onion, unless it is the +white soups, or purees from chicken, veal, fish, etc. In these celery +may be used. In nothing as well as soups can a housekeeper be economical +of the odds and ends of food left from meals. One of the best cooks was +in the habit of saving everything, and announced one day, when her soup +was especially praised, that it contained the crumbs of gingerbread from +her cake box! Creamed onions left from a dinner, or a little stewed +corn, potatoes mashed, a few baked beans--even a small dish of apple +sauce have often added to the flavor of soup. Of course, all good meat +gravies, or bones from roast or boiled meats, can be added to your stock +pot. A little butter is always needed in tomato soup. In making stock, +use a quart of water for every pound of meat and bone. Cut the meat in +pieces, crack the bones, place all in the kettle, pour over it the +proper quantity of cold water; let it soak a while on the back of the +range before cooking. Let soup boil slowly, never hard, (an hour for +each pound of meat) strain through a sieve or coarse cloth. Never let +the fat remain on your soup. Let get cold and lift it off, or skim it +off hot." + + +BROWN STOCK. + +MRS. W. COOK. + +Four pounds shin of beef, or other meats and bones--four carrots, four +onions, one turnip, one small head of celery, one half tablespoonful of +salt, one half teaspoonful of peppercorns, six cloves, five pints of +cold water. Cut up the meat bone and place it in a large saucepan, pour +over the water, skim when boiling, prepare the vegetables, add them to +the saucepan; cover closely and boil slowly four hours. The spice should +be added with the vegetables. + + +CREAM OF CELERY SOUP. + +MRS. ERNEST F. WURTELE. + +One quart chicken or veal broth; one quart milk; one half cupful rice; +one teaspoonful salt; one head celery; seasoning. Use for this soup a +quart of chicken or veal broth and about a quart of milk; pick over and +wash the rice, rinse it well in cold water, and put it in a thick +saucepan over the fire with a pint of milk and a teaspoonful of salt; +wash a head of celery and grate the white stalks, letting the grated +celery fall into milk enough to cover it; put the grated celery with the +rice and gently simmer them together until the rice is tender enough to +rub through a sieve with a potato masher, adding more milk if the rice +absorbs what has first been put with it. After the rice has been rubbed +through the sieve, return it to the saucepan, place it again over the +fire, and gradually stir with it the quart of stock or broth; if this +quantity of stock does not dilute the soup to a creamy consistency, add +a little milk; let the soup get scalding hot, season it with salt, white +pepper, and a very little grated nutmeg, and serve at once. + + +CELERY SOUP. + +MRS. STOCKING. + +Four large potatoes, three large onions, six or eight stalks of celery. +Chop all the vegetables very fine, and place in an earthern kettle and +cover with boiling water, stir often till cooked, then add one quart of +milk and let boil; add butter, pepper and salt to taste. This receipt +will serve six persons. + + +CHICKEN CREAM SOUP. + +MRS. DUNCAN LAURIE. + +Take the carcase of a roast chicken or turkey, break the bones, and +cover with a quart of cold water and simmer for two hours adding +boiling water, to keep the original quantity. Strain and return to +kettle, add one chopped onion, two grated raw potatoes, one half small +turnip grated, and one half cup rice. Boil until rice is very soft. +Strain again, and return to kettle and let boil, and add one pint milk, +one teaspoon cornstarch rubbed smooth in a tablespoon butter and a +little salt and pepper, serve hot. + + +CONSOMME A LA TOLEDO--CLEAR SOUP. + +MISS STEVENSON. + +One quart stock, two eggs, two gherkins, a little red and green +colouring, two tablespoonfuls cream, whites and shells of two eggs, one +wine glass of sherry, and a little nutmeg. Beat the two whole eggs, pour +over them the cream (hot.) Season the custard with pepper, salt and +nutmeg, colour half red and half green, pour both parts into buttered +tins, poach in hot water until firm. Beat the whites and shells of eggs +with a little cold water, add them to the stock, pour it into a saucepan +and whisk over the fire till boiling; draw on one side and simmer ten +minutes. Cut the custard in shapes, rinse then in warm water, shred the +gherkins, strain the soup, add the wine and garnishing just before +serving. + + +CAULIFLOWER SOUP. + +One cauliflower, two yolks of egg, one half pint of cream, one quart +chicken stock. Boil together the stock and cauliflower, for twenty +minutes, take out the cauliflower, put aside some of the best parts, +pass remainder through a sieve, mix together the yolks and cream, add +them to the soup, put all in a saucepan and stir over the fire until it +begins to thicken, put the pieces of cauliflower into a tureen and pour +the soup over them; the stock used in this soup is better without any +other vegetables. + + +FISH SOUP. + +Two pounds of raw fish, one tablespoonful parsley, one and one half +ounces butter, one ounce flour of rice, one half pint milk, one quart of +water, pepper, and salt. Boil together the bones and skin of fish for +half an hour. Strain, melt butter in a saucepan, stir into it the flour, +add strained water from the pan. Cut up the fish into small pieces, add +it, also salt and pepper, boil slowly ten minutes, add parsley at last +minute. + + +GIBLET SOUP. + +MISS BEEMER. + +Giblets from two or three fowls; two quarts of water; one of stock; two +tablespoons of butter, ditto of flour; salt, pepper, and onion if +desired. Put giblets on to boil in the water and boil gently till +reduced to one quart (about two hours); take out the giblets, cut off +tough parts and chop fine the remainder. Return to the liquor and add +stock. Cook butter and flour together until a rich brown, and add to +the soup; season, cook gently half an hour; stir in half a cup of bread +crumbs and in a few minutes serve hot. + + +KIDNEY SOUP. + +MISS STEVENSON. + +One ox kidney, one quart second stock or water, one tablespoon Hardy +sauce, one tablespoon mushroom ketchup, one ounce butter, one ounce rice +flour, pepper, salt and cayenne. Wash and dry the kidney, cut into thin +slices; mix together the flour, pepper and salt and roll the kidney in +it. Brown them quickly in the butter, pour over the stock, skim when +boiling. Add sauce and simmer slowly two hours. + + +LENTIL SOUP. + +MRS. THEOPHILUS OLIVER. + +One half pound of lentils, one carrot, one onion, one ounce dripping, +salt, pepper corns, one quart of water, one tablespoon of flour. Soak +the lentils all night, wash well, scrape carrot, and onion cut up. Put +the dripping into a saucepan, when warm, put in vegetables, lentils and +flour. Stir for five minutes until all fat is absorbed, add the water +warm, some herbs tied in a bit of muslin. Boil for an hour or more. Rub +through a sieve, return to saucepan. Reheat and serve. + + +OX TAIL SOUP. + +MRS. W. COOK. + +Divide an ox tail into lengths of an inch and a half; melt an ounce of +butter in a stew pan and fry the pieces in this, turning them about for +five minutes. Add two quarts of stock or water and bring gently to a +boil. Throw in a teaspoonful of salt, and carefully remove the scum as +it rises. Add a carrot, a turnip and an onion with two cloves stuck in +it, a little celery, a blade of mace and a small bouquet of garum. Stew +gently two and one half hours. Strain the soup and put the pieces of ox +tail in cold water to free them of fat. Mix an ounce and one half of +flour smoothly with a little cold water, add to the stock and simmer for +twenty minutes. Add a little cayenne, a few drops of lemon juice and a +glass of port wine if liked and serve. + + +OYSTER SOUP. + +MISS MIRIAM STRANG. + +One quart boiling water, one quart milk, stir in one teacup rolled +cracker crumbs, season with pepper and salt to taste. When all come to a +boil add one quart of oysters; stir well so as to keep from scorching, +then add a piece of butter size of an egg; let it boil up just once, +then remove from the fire immediately. + + +CREAM OF PEA SOUP. + +MISS RUTH SCOTT. + +One tin of peas and one pint of water, a very small piece of onion, let +it boil about twenty minutes, strain and mash through sieve. Two +tablespoonfuls of butter, and one of flour, well blended together. Add +that to the peas. Last of all add a pint or _more of boiling milk_. Put +on the stove till it thickens, but be careful not to let it boil. + + +PALESTINE SOUP. + +MRS. W. COOK. + +Wash and pare two pounds of artichokes and put them in a stewpan with a +slice of butter, two or three strips of bacon rind, which have been +scalded and scraped and two bay leaves. Put the lid on the stew pan and +let the vegetables "sweat" over the fire for eight or ten minutes, +shaking the pan occasionally to keep them from sticking. Pour on water +to cover the artichokes and stew gently till soft. Rub them through a +sieve, mix the liquor they were boiled in with them, make the soup hot +and add boiling milk until it is as thick as double cream. Add pepper +and salt to taste. Just before serving, mix with the soup a quarter of a +pint of hot cream. This addition will be a valuable one, but may be +dispensed with. + + +PUREE DE PETIT POIS. + +MISS STEVENSON. + +One pint green peas, two yolks of egg, one gill cream, one and one half +pints stock, salt and pepper. Strain the liquid from the peas, put them +with the stock in a saucepan and simmer twenty minutes; pass them +through a sieve, pour back to the pan, add yolks, cream, pepper and +salt, and stir over the fire until it begins to thicken; do not allow it +to boil. A spray of mint boiled with the peas is a great improvement. + + +PUREE DE VEAU. + +Four ounces pounded veal, one pint stock, one ounce butter, one ounce +flour, yolks of two eggs, few drops of lemon juice, one half pint +whipped cream. Mix veal and butter together in a saucepan, add flour, +then by degrees the stock (hot) just boil up. Mix yolks and add little +by little the cream, a few drops of cochineal, salt and pepper, pour +over this the contents of the saucepan very carefully. + + +TOMATO SOUP. + +MRS. HENRY THOMSON. + +One pint of stewed tomatoes, add a pinch of soda, stir till it ceases +foaming, then add one pint boiling water and one pint of milk, strain +and put on the stove and when near boiling, add a tablespoonful of +cornstarch, wet it with a little cold milk, one tablespoon butter, a +little pepper and salt to taste. + + +TOMATO SOUP. + +MISS EDITH HENRY. + +Take a tin of tomatoes and add half a pint of water. Let this boil for +half an hour till the tomatoes are well broken. Add a tablespoonful of +cornstarch, dissolved in a little cold water and mix well. Flavor with +salt and pepper to taste, and half a small onion. Then add a quart of +milk. Let this boil and stir well, so that it will mix, and be careful +that it does not burn on the bottom of the pan. + + +TURKISH SOUP. + +MRS. W. COOK. + +One quart of white stock, one half teacupful of rice, yolks of two eggs, +one tablespoon cream, salt and pepper. In preparing this soup boil first +the rice in the stock for twenty minutes. Then pass the whole through a +wire sieve, rubbing through such of the rice as may stick with a spoon, +then stir it thoroughly to beat out such lumps as the rice may have +formed and return all to the saucepan. The yolk of egg, cream, pepper +and salt, must now be well beaten together and added to the stock and +rice, the whole stirred over the fire for two minutes, care being taken +to prevent boiling after the eggs are put in, or they will curdle. This +soup should be served very hot and is excellent. + + +TURTLE BEAN SOUP. + +MISS FRASER. + +One pint of black beans, boil in two quarts of water, one onion, two +carrots, small teaspoon of allspice, five or six cloves, a small bit of +bacon or ham. A good bone of roast beef or mutton, let all boil till +quite tender perhaps two hours. Then turn into a colander, take out the +bone and rub all the rest with a wooden spoon through the colander, if +this is too thick add some stock or water. Some meat balls can be +added. + + + + +FISH AND OYSTERS. + + + "Now good digestion wait on appetite, + And health on both."--MACBETH. + + +RULE FOR SELECTING FISH. + +If the gills are red, the eyes full, and the whole fish firm and stiff, +they are fresh and good; if on the contrary, the gills are pale, the +eyes sunken, the flesh flabby, they are stale. + + +BAKED CODFISH. + +MRS. DAVID BELL. + +Choose a good sized fresh codfish, prepare it for cooking without +beheading it, fill the inside with a dressing of bread crumbs, a finely +chopped onion, a little chopped suet, pepper and salt and moisten all +with an egg. Sew up the fish and bake, basting with butter or dripping. +If butter, beware of too much salt. + + +BAKED CODFISH. + +MRS. R. M. STOCKING. + +Pick very fine one cup of codfish; soak several hours in cold water; +have ready two cups of mashed potatoes and mix well with one egg, a cup +of milk, one half cup of butter, little salt and pepper; put this in a +baking dish and cover the top with bread crumbs; moisten with milk; bake +one-half hour. + + +CURRIED FISH. + +MRS. W. COOK. + +One pound cooked white fish, one apple, two ounces of butter, one onion, +one pint of fish stock, one tablespoon curry-powder, one tablespoon +flour, one teaspoon lemon juice or vinegar, salt and pepper, six ounces +of rice. Slice the apple and onion, and brown them in a pan with a +little butter, stir in them the flour and curry powder, add the stock by +degrees; skim when boiling and simmer slowly one half hour, stir in them +the lemon juice, also a very small teaspoon sugar; strain and return to +the saucepan, cut up the fish into neat pieces, and put them into the +saucepan also, when quite hot dish with a border of rice. + + +FISH CREAM. + +MRS. J. G. SCOTT. + +One can of salmon, one quart of milk, one cup of flour, one cup of +butter, three eggs, one cupful of bread crumbs, one half cupful grated +cheese, one onion, one bunch of parsley, two bay leaves. Take the canned +salmon, or boil a fish, and when cool take out the bones and break the +fish in small pieces. Put on to boil one quart of milk, an onion, a +bunch of parsley, and two bay leaves; after boiling strain through a +colander, then add a cup of flour mixed smooth with cold milk and a cup +of butter; beat up three eggs and pour into the mixture. Put in a baking +dish alternate layers of fish and cream until the dish is full, putting +cream top and bottom. Place on top one cup of bread crumbs and one half +cup of grated cheese. Salt to taste, and cayenne pepper. Bake twenty +minutes. + + +FISH MOULD. + +MRS. A. COOK. + +Boil a fresh haddock, remove the bones and pick it in pieces, soak some +bread in milk; put the fish, bread, a small piece of butter, one or two +eggs, pepper and salt together in a bowl and beat them well together. +Put the mixture in a mould and steam, turn out, and garnish with +parsley. Tomato sauce is nice poured round the mould when turned out. +The fish should be about twice the quantity of the bread. + + +TOMATO SAUCE. + +Six tomatoes, two ounces butter, one half ounce flour, one half pint +stock, one teaspoon of salt, one fourth teaspoon of pepper. Place the +tomatoes in a pan and pour over them the stock, add salt and pepper. +Place the pan over the fire and cook all slowly for half an hour. Place +a wire sieve over a basin and rub the tomatoes and stock through the +sieve. Melt the butter in a saucepan, add the flour stir well together, +pour over the tomatoes and stock and stir all over the fire till +boiling, when the sauce is ready for use. Tinned tomatoes do not take so +long to boil. + + +FISH SCALLOP. + +MISS RUTH SCOTT. + +Remains of cold fish of any sort, one half pint of cream, one half +tablespoonful anchovy sauce, one half teaspoonful made mustard, one half +teaspoonful walnut ketchup, pepper and salt, bread crumbs. Put all the +ingredients into a stew pan, carefully picking the fish from the bones; +set it on the fire, let it remain till nearly hot, and stir +occasionally. Then put in a deep dish, with bread and small bits of +butter on top; put in the oven till nearly browned. Serve hot. + + +FISH PIE. + +MRS. ANDREW THOMSON. + +Boil one haddock, take the best part of the fish, one pint of milk and a +piece of butter as large as an egg, half a cup of flour, two yolks of +eggs, stir together, and then mix well with the fish. Put in a pudding +dish, and take a half cup of bread crumbs, half a cup of grated cheese, +put in the oven for ten minutes, salt and pepper to taste. + + +POTTED HERRINGS. + +MRS. DAVID BELL. + +Scale and clean fresh herrings, then taking the fish by the tail you can +easily remove the backbone drawing it towards the head. The smaller +bones will melt in the vinegar; remove the heads and roll each fish up, +tail end inside, and wind a thread round each roll, lay them in the +vessel they are to remain in till used, a stone earthernware crock is +best. Make scalding hot with spices as much vinegar as will cover them, +pour it over the fish and keep them hot about the stove for about an +hour, when they will be well cooked through; do not let them boil or +they will break. Keep in a cool place. Spices: whole white pepper, whole +allspice, and a blade of mace if it is liked. + + +LOBSTER CUTLETS. + +MRS. FARQUHARSON SMITH. + +Mince the lobster fine, and season with pepper and salt, make good and +thick with drawn butter. Mix with the lobster enough to make it stick +together. Shape with the hands into cutlets, roll in bread crumbs and +fry in hot lard. + +_The Sauce:_--Make rather a thin custard, season with pepper, salt and a +little nutmeg and chopped parsley, place over the cutlets. + + +LOBSTER STEW. + +MRS. ERNEST F. WURTELE. + +Take a boiled lobster and split it open, cut the meat into small pieces +and put into a saucepan with one pint of milk; when boiling add two +tablespoons of flour dissolved in a little water, and boil ten minutes. +Season with salt, pepper and a small piece of butter. Just before +serving pour in a wineglassful of sherry. Canned lobster may be used +with very good results. + + +OYSTER PIE.--FAMOUS. + +One cup melted butter is put in a lined saucepan, and three tablespoons +of flour which are rubbed well into the butter, one half teaspoon of +mace, a little pepper and salt. The juice of the oysters is put into +this to make it thin, and little by little one quart of boiling milk to +one quart of oysters. Last the oysters are put in very carefully and +given a very short boil. The whole is pretty thick and is then put into +a pie dish with pie crust over; one cup of cream is put in just before +the oysters are emptied into the pie dish. + + +OYSTER PIE OR PATTIES. + +MISS M. A. RITCHIE. + +Crust:--One pound of butter, one pound of flour, one half cup of water. +Sauce:--One tablespoonful of butter, two tablespoonfuls of flour, one +cup of cream or milk, one pint of oysters. + + +ESCALOPED OYSTERS. + +MADAME J. T. + +Butter the dish; cover the bottom of the dish with bread crumbs, add a +layer of oysters, season with pepper and salt, then bread crumbs and +oysters until you have three layers. Finish with crumbs, cover the top +with small pieces of butter, bake half an hour. + + +CREAMED OYSTERS ON TOAST. + +MRS. R. M. STOCKING. + +One quart of milk, two tablespoons flour three tablespoons butter, +pepper and salt. Put milk in double boiler, mix butter and flour +thoroughly, adding a little cold milk before stirring into the hot milk; +cook: One pint of oysters, let simmer in their liquor for about five +minutes, then skim out, drop into the cream sauce. Prepare thin slices +of crisp toast, lay on heated platter; pour over creamed oysters, serve +at once. Delicious. + + +OYSTER CROQUETTES. + +MISS STEVENSON. + +Twenty-five oysters, one dessertspoonful chopped parsley, three ounces +butter, one and one half ounces flour, one gill milk or cream, one +teaspoon lemon juice, one egg, three tablespoons bread crumbs, salt and +pepper. Boil the oysters in their own liquor five minutes, cut them in +rough pieces, melt the butter in a saucepan, stir in the flour, add +cream by degrees, also oyster liquor, boil two minutes, add then the +parsley, pepper, and salt, put in the oysters and allow the mixture to +cool. Form it then into croquettes on a slightly floured board. Roll in +the beaten egg and bread crumbs and fry in hot fat two minutes. + + +MOULDED SALMON. + +MISS MARION STOWELL POPE. + +One tin of salmon chopped, one cup fine bread crumbs, four eggs broken +in four tablespoons melted butter, one teaspoon chopped parsley, pepper +and salt to taste. Put into a plain buttered mould and sprinkle with +flour, cover and steam one hour. + +_Sauce for the above:_--One teaspoon cornstarch, a little butter, one +and one half cups of milk, pepper, salt and nutmeg to taste. A little +tomato ketchup or anchovy sauce added. When it comes to the boil, add +one well beaten egg; pour round the mould and serve hot. + + +CREAMED SALMON. + +MISS H. BARCLAY. + +One can salmon minced fine, draw off the liquor. For the dressing, boil +one pint milk, two tablespoons butter, salt and pepper to taste. Have +ready one pint of bread crumbs, place a layer in the bottom of the dish, +then a layer of fish, then a layer of dressing, and so on, leaving +crumbs for the last layer, and bake till brown. + + + + +MEATS. + + +MEATS. + +MRS. DAVID BELL. + +To make beefsteak tender, rub a pinch of baking soda on each side of the +steak about an hour before cooking and roll it up on itself in the +meantime. A very small pinch of brown sugar used in the same way is +good, but the soda is thought preferable. + + +MEAT BALLS. + +MRS. WADDLE. + +Mash finely some potatoes, pass through a sieve, stir in the yolks of +two eggs, one ounce of butter, pepper and salt. Mince finely some beef +or tongue. Mix all well together, add a little parsley, roll into balls, +cover with egg and bread crumbs, fry in hot lard. Let them dry before +the fire on paper. Very good. + + +SPICED BEEF. + +Rub well into a round weighing forty pounds, three ounces saltpetre, let +stand six or eight hours, pound three ounces allspice, one pound black +pepper, two pounds salt, and seven ounces brown sugar; rub the beef well +with the salt and spices. Let it remain fourteen days turning it every +day and rub with the pickle, then wash off the spices and put in a deep +pan, cut small six pounds of suet, put some in the bottom of the pan, +the greater part on the top, cover with coarse paste and bake eight +hours; when cold take off the paste pour off the gravy, it will keep six +months. + + +SPICED BEEF. + +MISS J. E. FRASER. + +Two pounds of raw steak from the round, free from bone, fat or sinew, +chopped very fine, six soda biscuits rolled fine, one cup of milk, two +eggs beaten in one tablespoon salt, one dessertspoon of pepper, and add +a little spice if you like. Butter an earthenware jar as large round the +top as the bottom and press the mixture in very lightly. Cover with +butter one half inch thick. Cover the jar with a plate and bake in an +oven for two hours. Serve whole or cut in slices. Nicer cold. + + +BEEF A LA MODE. + +MRS. I. T. SMYTHE. + +One half pound of meat, cut up into four inch squares and two or three +inches thick, add onion chopped fine, one teaspoon salt, and one half +teaspoon pepper, cover with boiling water and place in jar and cook in +oven for two hours. + + +BEEF OLIVES. + +MRS. GEORGE M. CRAIG. + +Thin slices of steak cut into squares about the size of hand; make a +dressing similar to chicken, bake, then put on the steak and roll, put +in the saucepan with some onion and butter in a little water, let it +simmer for an hour and a half to two hours. + + +COLD MEAT CUTLETS. + +MRS. A. COOK. + +Half pound cold meat or chicken, one ounce butter, one ounce of flour, +one gill white stock, one teaspoon chopped parsley, one half saltspoon +grated nutmeg, small teaspoon of salt, saltspoon of pepper, grated rind +of half a small lemon. Pass chicken twice through the mincer, then melt +the butter, stir into it the flour, get it perfectly smooth and add +stock, don't let it brown, stir until it boils and boil two minutes, add +the chicken, (when properly cooked will leave the pan clearly) add +pepper, salt, nutmeg, parsley and lemon, put it away to cool. In using +cold beef, a teaspoon anchovy essence or paste is an improvement, and to +mutton a teaspoon mushroom catsup. When the mixture is cold, place some +flour on board to prevent sticking and form into rolls with square +edges, beat the egg, place breadcrumbs mixed with pepper and salt on +paper, put the rolls first in the egg, then in crumbs, have sufficient +fat in pan and when the white smoke rises, put the rolls in and fry +three minutes, drain on paper. Brown sauce may be served and mashed peas +or potatoes placed in the centre. + + +CURED MUTTON HAMS. + +MRS. W. COOK. + +Quarter of a pound bay salt, ditto of common salt, one ounce saltpetre, +four ounces brown sugar, one ounce allspice, four ounces black pepper +(whole), the allspice or one ounce of coriander seed must be bruised not +ground, one quart of water: boil all together a few minutes and rub on +hot. In three weeks the hams will be ready to hang if well rubbed with +the pickle everyday. Sufficient pickle for two. + + +BRAISED MUTTON. + +MRS. ARCHIE COOK. + +One boned shoulder of mutton, four ounces of bread crumbs, two ounces of +suet, rind of half a lemon, bunch of mixed vegetables, one tablespoon +chopped parsley, other herbs if liked, one egg, a little milk, one +teaspoon of salt, half teaspoon of pepper. Chop suet finely (or fat from +mutton will do) add breadcrumbs, parsley, grated lemon rind and salt, +moisten with egg and milk. Place mixture in mutton, roll up and tie +securely. Slice vegetables and put them with bones in saucepan also two +cloves, a bay leaf and peppercorns, pour over them a pint of stock or +water, place mutton on top and boil slowly about one and one half hours +according to size of meat, then brush it over with glaze or sprinkle +with flour, pepper and salt and bake it half an hour. Place on a dish, +pour fat from pan and stir in half ounce of flour (browned) add stock in +which meat was cooked, also one tablespoon mushroom catsup and one +tablespoon Worcester sauce, pepper and salt, boil two minutes and strain +around meat. Vegetables in stock can be cut to ornament the dish. + + +GENUINE IRISH STEW. + +MRS. DUNCAN LAURIE. + +Take the feet and legs of a pig, cut off at the hams, two will be +sufficient for a family of eight. Singe off the hair and thoroughly +cleanse them, removing the toes by scorching. Cut the legs in pieces +suitable for stewing, put down in cold water and cook slowly for three +hours. Pare and cut up nine or ten good sized potatoes and add to your +stew with salt and pepper, about one half an hour before dishing. After +the potatoes have been put in, the greatest care must be taken to +prevent them from sticking to the pot and burning, therefore you must +stir frequently with a spoon. What remains from dinner pour into a mould +and it will become a jelly, which is nice eaten cold for breakfast. + + +TO STEW A FRESH TONGUE. + +MRS. ARCHIE COOK. + +Wash it very well and rub it well with common salt and a little +saltpetre; let it lie two or three days; then boil till the skin will +peel off; put it into a saucepan with part of the liquor it has boiled +in and a pint of good stock, season with black and Jamaica pepper, two +or three pounded cloves. Add a glassful of white wine, a tablespoonful +of mushroom catsup and one of lemon pickle, thicken with butter rolled +in flour. Stew the tongue till quite soft in this sauce; the wine can be +added when dished or left out if preferred. + + +LAMBS' TONGUES STEWED. + +MRS. ARCHIE COOK. + +Six tongues, three heaping tablespoons of butter, one large onion, two +slices of carrot, three slices of white turnip, three tablespoons flour, +one of salt, a little pepper, one quart of stock or water and some sweet +herbs. Boil the tongues one hour and a half in clear water, take them +up, cover with cold water, and draw off the skins. Put the butter, +onion, turnip and carrot in the stewpan and cook slowly for fifteen +minutes, then add the flour and cook until brown, stirring all the time. +Stir the stock into this and when it boils up, add the tongues, salt, +pepper and herbs; simmer gently for two hours. Cut the carrots, turnips +and potatoes into cubes. Boil the potatoes in salted water ten minutes +and the carrots and turnips one hour. Place the tongues in the centre of +a hot dish, arrange the vegetables around them, strain the gravy, over +all. Garnish with parsley. + + +ROAST FILLET OF VEAL. + +MRS. RATTRAY. + +Take a good sized, white, fat leg of veal, weighing some ten or twelve +pounds. Remove the meat carefully from the bone and take out the bone. +Then pin the meat securely into a nice round with skewers; fill the +cavity from which the bone was taken with the following dressing. Roast +in a slow oven, allowing one quarter of an hour for each pound, and be +sure to keep it thoroughly basted with plenty of beef dripping. + + +DRESSING. + +Make ready one coffee cup of bread crumbs, one teaspoonful of chopped +parsley, one half teaspoonful summer savory, pepper and salt to taste. +Take a good sized onion, peel, slice, and fry it well with a piece of +butter the size of an egg; pour the liquor from this into your bread +crumbs and blend all thoroughly together. Be careful not to put the +onion in, only the fried butter and onion juice. When the meat is +cooked, remove from pan and make a rich brown gravy to serve with it. +Garnish your dish with fried bacon and slices of lemon. + + +STUFFING FOR VEAL. + +MRS. W. CLINT. + +Chop half a pound of beef suet very fine, put in a basin, with eight +ounces of bread crumbs, four ounces of chopped parsley, a tablespoonful +of equal quantities of powdered thyme and marjoram, the rind of a lemon +grated, the juice of half a one; season with pepper and salt, and a +quarter of a nutmeg; mix the whole with two eggs; this will do also for +turkey or baked fish. + + +YORKSHIRE PUDDING. + +MRS. GEORGE CRESSMAN. + +Two eggs, four tablespoonfuls of flour, a little salt and milk to make a +batter the thickness of cream. When the beef is roasted pour off the +boiling dripping into another pan, turn in the batter and bake to a good +brown. + + + + +GAME. + + +ACCOMPANIMENTS.--With wild ducks, cucumber sauce, currant jelly or +cranberry sauce. + + +ROAST DUCK WITH APPLES. + +MISS BEEMER. + +Pluck and singe a duck, draw it without breaking the intestines, wipe it +with a wet towel and lay it in a baking pan; wipe a dozen small sour +apples with a wet cloth, cut out the cores without breaking the apples, +and arrange them around the duck; put the pan into a hot oven and +quickly brown the duck, then moderate the heat of the oven and continue +the cooking for about twenty minutes, or until the apples are tender but +not broken, baste both duck and apples every five minutes until they are +done, and then serve them on the same dish. It is a great improvement +some think, to parboil the duck for fifteen minutes with an onion in the +water, and the strong fishy flavor that is sometimes so disagreeable in +wild ducks will have disappeared. A carrot will answer the same purpose. + + +ROAST QUAIL WITH BREAD SAUCE. + +Peel and slice an onion and put it over the fire in a pint of milk; +pluck and singe half a dozen quail, draw them without breaking the +intestines, cut off the heads and feet, and wipe them with a wet towel; +rub them all over with butter; season them with pepper and salt, and +roast them before a very hot fire for fifteen minutes basting them three +or four times with butter. Have some slices of toast laid under them to +catch the drippings. While the birds are roasting make a bread sauce as +follows; roll a pint bowlfull of dry bread, and sift the crumbs; use the +finest ones for the sauce, and the largest for the frying later; remove +the onion from the milk in which it has been boiling, stir into the milk +the finest portion of the crumbs, season it with a saltspoonful of white +pepper and a grate of nutmeg, stir in a tablespoonful of butter, and +stir the sauce until it is smooth; then place the saucepan containing it +in a pan of boiling water to keep it hot; put two tablespoonfuls of +butter over the fire in a frying pan, and when it is smoking hot put +into it the coarse half of the crumbs, dust them with cayenne pepper, +and stir them until they are light brown; then at once put them on a hot +dish; put the bread sauce into a gravy-boat ready to send it to the +table. Arrange to have the fried breadcrumbs, sauce and quail done at +the same time; serve the birds on the toast which has been laid under +them; in serving the quail, lay each bird on a hot plate, pour over it a +large spoonful of the bread sauce and on that place a spoonful of the +fried bread crumbs. + + +VENISON STEAK. + +MRS. ERNEST F. WURTELE. + +Take a piece of frozen venison, and put into water in which has been put +two tablespoons of vinegar. Just leave until the ice comes to the +surface of the meat, take the meat out and remove the ice with a knife; +wipe dry and flour well, put a good piece of butter in the pan; let +brown, put the steak in salt, and pepper, fry on both sides, then add a +cup of rich milk, push the pan to the back of the stove and cover it and +let it stew slowly for one and a half hours--If the steak is very dry +lard it with salt pork before frying. + + +STEWED PIGEONS. + +MRS. HARRY LAURIE. + +For two pair of pigeons stuff first with bread, summer savory, butter, +pepper, salt. Put eight or nine slices of fat pork, in an iron pot to +fry, until the pork is well browned, then take it out and put in the +pigeons and let brown thoroughly, keep turning to prevent burning. Then +add one pint of stock, season if required, put back slices of pork and +let stew for an hour and a half (at least) quietly. If gravy is not +thick enough, add a tablespoon of brown flour. About quarter of an hour +before done, put in a can of green peas--Then serve. + + +STEWED HARE. + +Can be prepared in the same manner as the above for stewed pigeons, with +the addition of spices: cloves a few, and a little more of cinnamon. + + +BREAD SAUCE. + +MRS. BENSON BENNETT. + +One half pint boiled milk to one cup of fine bread crumbs, one small +onion, two cloves, one piece of mace, salt to taste, let simmer five +minutes, add small piece of butter. + + +CRANBERRY JELLY. + +Pare, quarter, and core twelve good sized tart apples, place in a +porcelain kettle with two quarts of cranberries, cover well with cold +water and stew until soft, then strain through a jelly bag, add to this +juice two pounds of confectioner's sugar, and boil as you would any +other jelly, until it falls from the skimmer; when you dip it in skim +off any froth that arises while boiling, put in moulds and let it get +firm before using. + + +PLAIN DRESSING FOR FOWLS. + +MRS. W. CLINT. + +One cup and a half of bread crumbs (not too stale), one heaped teaspoon +each of parsley, thyme and savory, one dessert spoonful butter, half +teaspoon salt, quarter of a teaspoon pepper, mix all together with a +little milk. + + +PLAIN DRESSING FOR GEESE AND DUCKS. + +One cup breadcrumbs or potatoes, one cup or more of stewed onions, one +tablespoon sage, pepper, salt and a little butter, mix with a little +milk. + + + + +VEGETABLES. + + + "Cheerful cooks make every dish a feast."--MASSINGER. + + +Always have the water boiling when you put your vegetables in, and keep +it constantly boiling until they are done. Cook each kind by itself when +convenient. All vegetables should be well seasoned. + + +APPLES. + +MRS. DAVID BELL. + +When the barrel of apples you have bought, begins to make your mind +uneasy, because they can spoil faster than you can use them, a good plan +is to peel, core and stir them with a very little sugar and screw them +down in your jam jars. They will keep for a couple of months and will be +handy to fill a tart or as apple sauce, etc.; they do not need to be +cooked too much and some of the firmer sorts may remain in quarters +solid enough for a pie. Another plan is to peel but not core the +suspicious ones, then let them freeze solid, when frozen pack them in a +box and cover. Keep them where they will not thaw. When you wish for a +dish of baked apples, put them in your baking pan, scatter a little +sugar over them and put them in a quick oven without letting them thaw, +when done, they should each be whole and a pretty brown color. + + +BEANS. + +Beans are a nice winter vegetable, but cooked with pork as "baked +beans," are too strong for daily use, but are a desirable article of +food cooked more plainly. Choose the small white beans, put them in a +saucepan with as much cold water, as will cover them well and a small +pinch of baking soda; when they have simmered a few minutes drain off +the water and replace it with hot water and a little salt; if possible +let them cook without boiling hard; when tender drain, and dish with a +liberal piece of butter and a dust of pepper. They are also good thrown +when drained into the frying pan with some dripping, pepper and salt, +and heated a few minutes over the fire. The only attention they require +in cooking is lest they melt into soup when nearly cooked. + + +FRIED BEETS. + +MRS. DUNCAN LAURIE. + +Boil until tender, slice and put in stewpan with a teaspoon of vinegar, +half the juice of a lemon, one half teaspoonful each sugar and salt, a +grate of nutmeg and a dash of pepper. Add two tablespoonfuls of stock, a +teaspoon butter, and let simmer one half hour. + + +CREAMED CABBAGE. + +MISS J. E. FRASER. + +Cut a medium sized cabbage in quarters. Take out the stem, put into a +kettle of boiling water, cook for ten minutes, drain and cover with cold +water. This will destroy the odor so unpleasant. When cold, chop fine, +season with salt and pepper. Make a sauce of two tablespoons of butter, +one tablespoon flour, mix smooth, add one pint of milk; cook in this +sauce slowly for three quarters of an hour. + + +STEWED CUCUMBERS. + +MRS. DAVID BELL. + +Peel a nice straight cucumber, cut in four lengthwise, scoop out all +seeds, and cut it in pieces about three inches long; throw these into a +saucepan of boiling water with a little salt. When they bend under the +touch, they are done, drain in a sieve, then put in a stewpan with a +good sized piece of butter, finely chopped parsley salt and pepper. Toss +over the fire till thoroughly heated through and serve in a hot dish. + + +OYSTER CABBAGE. + +MRS. D. M. COOK. + +Mince fine one half a cabbage, boil for ten minutes and strain off +water. Then cover cabbage with milk and let come to a boil, add rolled +cracker crumbs, butter size of a walnut, salt and pepper to taste. + + +CORN OMELET. + +Boil one half dozen ears of corn, cut corn from the cob; beat four eggs +separately, add to the corn the beaten yolks, salt and pepper, put in +the whites last, fry in a pan with plenty of butter. + + +MACARONI AND CHEESE. + +MISS H. BARCLAY. + +Boil quarter of a pound of macaroni in water, for half an hour, cool and +chop. Make a sauce of one tablespoonful butter, one dessertspoon of +flour, half pint milk, one teaspoonful of mustard. Boil one minute; mix +all together with three ounces of grated cheese. Put in a shallow dish +sprinkling top with cheese. Bake a golden brown and garnish with toast. + + +MACARONI. + +MRS. THOM. + +One half pound macaroni, one half pound cheese, one quarter pound of +butter, pint of milk, mustard and cayenne. Boil macaroni in salt and +water until tender, drain and lay in dish. Put pint of milk on fire, +just before boiling, add one tablespoon flour, rubbed smooth in a little +cold milk, butter, nearly all the cheese grated, mustard and cayenne. +Boil until thick as custard, then pour over macaroni, sprinkle +remainder of cheese on top with some small pieces of butter; if used +immediately bake twenty minutes, if allowed to get cold one half hour. + + +CREAM-BAKED ONIONS. + +MRS. J. S. THOM. + +Pare as many good-sized onions as required and cover with boiling water, +boil for ten minutes, then drain. Cover again with boiling water to +which add one half teaspoon of salt, and cook till tender. Drain +carefully and put the onions in a baking dish, place on each a teaspoon +of butter, add pepper and salt to taste, then fill the dish half full of +milk and cover with a layer of fine bread-crumbs. Bake till a delicate +brown. + + +CORN OYSTERS. + +MRS. FRANK GLASS. + +One pint green grated corn, two tablespoons of milk, two eggs, two +tablespoons of butter, flour to make a batter. Fry with butter. + + +OYSTER PANCAKES. + +MRS. WADDLE. + +One quart of new milk, three eggs, one half dozen green corn grated, one +half teacup melted butter, one teaspoon salt and pepper. Flour enough to +make a thin batter, fry with butter. + + +STIRRED POTATOES WITH EGGS. + +MISS GRACE MACMILLAN. + +Eight cold boiled potatoes chopped fine. Put into the saucepan a piece +of butter the size of an egg. When it melts stir in the potatoes, +stirring them till brown, then pour in four well beaten eggs, and stir +them well through the potatoes. Serve very hot. + + +SWEET POTATOES STUFFED. + +MRS. ARCHIBALD LAURIE. + +Four large sized sweet potatoes baked until tender, then cut carefully +in two. Cut a piece off each end, so they will stand, then scoop out, +leaving the skins perfect. Mash the potato fine with an egg dressing as +follows: boil four eggs hard, mash the yolks to a paste with cream to +thin, salt and pepper to taste and a little mustard if liked; with this +mixture fill the skins, place a piece of butter on top of each, and bake +until well browned. Serve in individual saucers with a small doyley +under. + + +POTATO FRILL. + +MRS. FRANK GLASS. + +Boil and mash some potatoes, working in a little milk and butter but not +enough to make the paste soft; while hot add one beaten egg. Shape this +paste into a fence on the inside round of a shallow dish, fluting it +with the round handle of a knife. Set one minute in a hot oven but not +long enough to cause the fence to crack. Glaze quickly with butter and +pour the meat carefully within the wall. The mince should not be so thin +as to wash away the frill. + + +POTATO PUFF. + +MISS CORDELIA JACKSON. + +Take two cupfuls of cold mashed potato, and stir into it six +teaspoonfuls of melted butter, beating to a white cream before adding +anything else. Then put with this two eggs, whipped very light and a +teacupful of cream or milk, salting to taste. Beat all well, pour into a +deep dish, and bake in a quick oven until it is nicely browned. If +properly mixed it will come out of the oven light, puffy and delectable. + + +POTATO PEARS. + +MRS. J. S. THOM + +Boil six or eight large potatoes, when well done mash thoroughly, adding +a little butter, cream, pepper and salt. Mould into shape of pears, +putting a clove into stem and brush over with beaten egg, and put into +the oven to brown slightly. + + +POTATO FRICASSE. + +MRS. J. T. SMYTHE. + +Cut into thin slices one half pound of fat salt pork. Place in stewpan, +when brown, add an onion sliced and a little cold water, cook a few +minutes. Cut up a number of good sized potatoes, add this to onion and +pork and one half teaspoon of pepper. Cover well with cold water. Let +this boil hard for hours. If about half an hour before serving, it is +found not to be thick enough, take off cover and boil until it does +thicken. + + +PEAS WITH CREAM SAUCE. + +MRS. STOCKING. + +Put one quart of peas in a kettle of salted boiling water and cook +fifteen minutes; drain, put a tablespoon of butter in a saucepan, add a +tablespoon of flour, mix; add a cup of milk; stir constantly until +boiling; add salt, pepper and then the peas; stand over boiling water +about five minutes and serve as garnish to baked, broiled or fried +sweetbreads. + + +CREAMED RICE. + +MRS. LAWRENCE. + +Two thirds cup raw rice, one quart of milk, one half cup sugar, flavor +with grated rind of lemon or nutmeg. Cook in a pie dish in moderate oven +for one and half hour. + + +TO BOIL RICE. + +MISS M. SAMPSON. + +Have enough boiling water with a pinch of salt to more than cover the +rice, boil for twenty minutes, do not stir, strain through a collander +when cooked, and serve. + + +SPINACH ON TOAST. + +MRS. FRANK GLASS. + +Cook twenty minutes in boiling salted water. Drain and chop fine. Put a +tablespoon of butter into a saucepan with a teaspoon of sugar, a pinch +of nutmeg, pepper and salt. Stir in the spinach and beat smooth while it +heats; at the last, add one tablespoonful of cream or two of milk. Pour +upon crustless slices of buttered toast laid upon a flat dish. + + +VEGETABLE MARROW. + +MRS. DAVID BELL. + +Cut in slices half an inch thick, peel and remove the spongy portion; +fry in hot dripping or butter, pepper and salt; also nice to make a +light batter and dip the slices in, afterwards frying a golden brown. + + + + +ENTREES AND MEATS RECHAUFFE. + + +BEEF CROQUETTES. + +MISS FRANCIS FRY. + +Two cups beef (minced fine), one cup stock, two pounds flour, one pound +butter, one teaspoon lemon juice or vinegar, ditto of onion and salt, +one half teaspoon pepper, two eggs, bread or biscuit crumbs. Make a +thick sauce by cooking flour and butter; add gradually stock and lemon +juice, season; add chopped meat with the onion and one egg. Cook five +minutes and turn out to cool. Form into shape roll in beaten egg and +crumbs, and fry in boiling lard. + + +CREAM OF CHICKEN. + +MRS. ARCHIE COOK. + +Pound three quarters of a pound of chicken, veal or rabbit until quite +smooth, then pound one half pound of panada (bread soaked in hot milk), +and mix the two together, add two tablespoonfuls of thick soubise +sauce, an ounce and a quarter butter, two tablespoons sherry, a little +pepper and salt and three whole eggs. Pass the mixture through a fine +wire sieve and then add two tablespoons of thick cream. Butter some +small timbale moulds and fill them with the mixture, remembering to hit +the moulds on the table after having put the mixture into them and steam +them about fifteen minutes. Turn them out carefully and serve hot. +Tomato sauce poured around them is an improvement. If preferred they can +be cold and decorated with aspic jelly and a ragout made of truffles, +cooked tongue, or ham and button mushrooms, or a little tomato salad +could be used. + + +SOUBISE SAUCE. + +Put some onions to soak for ten minutes in boiling water. Peel them, cut +in halves or quarters. Put them in a small saucepan with a lump of fresh +butter; simmer very slowly until the onions are quite cooked, add salt +to taste; thicken with flour, or flour and fine bread crumbs, and add +cream or milk. Pass through a sieve, must be thick and smooth. Some +people like a pinch of sugar. + + +JELLIED CHICKEN. + +MRS. ARCHIBALD LAURIE. + +Take an old fowl, boil until so tender the bones will leave the meat; +set aside to cool: next day skim off the fat and boil down to one quart, +to this add one ounce of sheet gelatine previously steeped in a little +cold water. Pepper and salt to taste, with a little ground savory. Put +the meat in a pie dish and by degrees add the liquid to avoid having the +meat all in one place. This should turn out well when cold. + + +MAKE A DOZEN CHICKEN CROQUETTES. + +MRS. ANDREW THOMSON. + +White of two chickens well minced, one wineglass of sherry, one half +pint of cream, pepper and salt and a little cayenne to taste, mix well +and put into a buttered mould; steam for one hour. + + +CHICKEN MOULD. (Served Cold.) + +MADAME J. T. + +Put over one large chicken in a pint and a half of cold water, with a +medium sized onion, three stalks of celery, and a small bunch parsley. +Let simmer gently (not boil), for two hours. Then remove chicken, pick +the meat from the bones, and cut into pieces about an inch long. Put the +bones back into the broth and let this boil down to three quarters of a +pint. Add gradually two cups cream in which a tablespoonful of flour has +been dissolved. When the flour has thickened remove from fire and add +two well beaten eggs and a very little nutmeg. Garnish a mould with +slices of hard boiled egg and sprigs of parsley. Pour in chicken +mixture. Allow to set and serve on lettuce leaves. This will serve eight +people. + + +CURRY. (Excellent.) + +MRS. W. COOK. + +Take several small onions, chop them up very fine, put them into a pan +with a piece of butter, stew them over the fire until the onions are +quite dissolved and turned to a light brown. Cut meat into small pieces +and rub the curry powder well into the raw meat. Put it into a stew pan +with onion and an apple minced fine and a teaspoonful of cream, and let +it all simmer for two or three hours. It must not boil. + + +FISH RECHAUFFE + +One pound cooked fish, one tablespoon each of mushroom ketchup, essence +of anchovy, Harvey's sauce and mustard, one ounce of butter, rolled +flour and one half a pint of cream, a wall of potatoes. Divide the fish +into flakes, place it with cream and butter into a stew pan, until very +hot. Mash the potatoes, and add to them one tablespoon cream, one yolk +of egg, pepper and salt; well butter a wall mould and sprinkle with +browned bread crumbs, and place it in the oven till hot, turn it out on +a silver dish and pour the ragout in the centre. Garnish with lemon and +parsley. + + +FISH CROQUETTES. + +MISS FRY. + +Mash freshly boiled potatoes, add one egg and flour to make a stiff +dough. Roll out thin and cut with a round cutter. Spread on one half +the cake chopped fish, mixed with parsley, fold over and press down the +edges. Fry in lard. + + +HOMINY CROQUETTES. + +MRS. BENSON BENNETT. + +To a cupful of cold boiled hominy, add a tablespoonful of melted butter, +and stir, moistening by degrees with a cupful of milk beating to a soft +light paste, one teacupful of white sugar, and lastly a well beaten egg. +Roll in oval balls with floured hands in egg and bread crumbs and fry in +hot lard. + + +POTTED HEAD. + +MISS EDITH M. HENRY. + +Take the shank (lower), of meat, cover with water, boil until tender +enough to cut up in dice, take off and cut the meat into dice, then +throw back into pot, flavor with pepper, salt, mace, celery seed, +cayenne pepper, allspice and cloves. Then have ready a little gelatine, +mix all through well and let boil a short time, then pour into a cold +shape. + + +KEGEREE. + +MRS. BENSON BENNETT. + +One teacup of freshly boiled rice, one half quarter of boiled salmon, +two soft boiled eggs, lump of butter, salt and pepper. Mix all +together and put it in a mould to steam. + + +DEVILLED LIVER. + +MRS. HENRY THOMSON. + +To three pounds of uncooked liver, one quarter of a pound of uncooked +salt pork, one half pint of bread crumbs, three tablespoons of salt, one +teaspoon of pepper, one half a teaspoon each of cayenne pepper, mace and +cloves. Mode.--Chop the liver and pork very fine, add the other +ingredients mixing well, put it into a covered mould, and set in a +saucepan of cold water, cover and place on the fire to cook two hours. +Take out the mould, uncover and let it stand in an open oven to let the +steam off. This is a cold dish. + + +MEAT CROQUETTES. + +MADAME J. T. + +One tablespoon butter, one tablespoon flour, two tablespoon of stock, +one tablespoon milk. Let boil until it thickens, then add small +teaspoonful onion juice (grated), one teaspoon lemon juice, one small +teaspoon lemon rind, pepper and salt, one grate of nutmeg. When well +blended, add one beaten up egg, cupful of chopped meat (any kind.) Let +this mixture cool in a soup plate and roll into cork shaped croquettes +with finely grated bread crumbs and fry in lard hot. Serve on a napkin +with parsley and lemon rind. + + +MOCK PATE DE FOIE GRAS. + +MRS. BLAIR. + +Rub the bottom of a stew-pan five times across with a piece of fresh cut +garlic, put in three pounds of larded calf's liver, with two chopped +shallots, a laurel leaf, a bay leaf, a blade of mace, four pepper corns, +two cloves, a saltspoonful of salt, a saltspoonful of loaf sugar, and +half a pint of stock: simmer gently for four hours. Then cut the liver +into thin slices, place in a basin, and cover with the liquid: let it +remain until next day. Then pound the liver to a paste, add a +tablespoonful of salt, a saltspoonful of white pepper; add three +quarters of a pound of clarified butter; pound well together and pass +through a wire sieve; put into pots; smooth over the top with a knife, +then pour over hot clarified butter or lard and keep in a cool place. + + +POTATO CROQUETTES. + +MRS. J. G. SCOTT. + +Take two cupfuls of cold mashed potatoes, beat up with two +tablespoonfuls of melted butter and three eggs, make into rolls, cover +with cracker dust, or bread crumbs and fry. + + +KIDNEY STEW. + +MRS. SEPTIMUS BARROW. + +One tablespoon flour, one half tablespoon of salt, one saltspoon pepper, +three gills stock or water, one tablespoon mushroom ketchup, two ounces +butter or bacon fat. First: Wash the kidney and remove the core--cut +into thin slices; mix together pepper, salt and flour, roll kidney in +it. Brown it quickly in the butter, then add stock or water; skim well +and cook very slowly for two hours. + + +STEWED SWEETBREADS. + +MRS. ERNEST WURTELE. + +Soak the sweetbreads in salt and water for twenty minutes, then take +them out, wipe them well, and take off the skin. Parboil them for twenty +minutes or half an hour, after which you stew them in a little milk, +till they are tender, add a little salt and pepper, make a little sauce +of the milk and serve. Use a double kettle when stewing. + + +COLD ENTREE. + +MRS. FRANK DUGGAN. + +An entree that supplies the want of fish for luncheon. Take the contents +of one can of sardines, mince fine with a silver fork removing bits of +bone, the tails, etc., etc., add celery salt, pepper and salt to taste, +a tablespoonful of lemon juice, a quarter teaspoonful Worcester sauce, a +few drops of Harvey's sauce, the same of anchovy sauce. Add a +tablespoonful of capers. Mix the whole thoroughly with a little thick +cream, (sweet), or mayonnaise. Mould into minature pyramids and serve +on lettuce leaves: further garnish the dish with parsley. One can of +sardines will be sufficient to make four pyramids. Finely chopped celery +may be added before the mayonnaise. + + +STUFFED TOMATOES (HOT ENTREE.) + +MRS. JAMES LAURIE. + +Six tomatoes, three ounces cooked white meat of any kind, one small +shallot, one teaspoon chopped parsley, pepper and salt, two tablespoons +bread crumbs, one egg. Take out the centre from the tomatoes; cut the +meat into very small pieces, mix with the bread crumbs, parsley, +shallot, pepper, salt, and egg. With this fill the tomatoes, put a small +piece of butter on each and bake fifteen minutes in a good oven. + + +MOCK TURKEY. + +MRS. HENRY THOMSON. + +Three pounds veal, one fourth pound salt pork, finely minced cup bread +crumbs (large coffee cup), two eggs, one teaspoonful salt, same of +pepper, a little sweet herbs, steam four hours. + + +TURBOT A LA CREME AU GRATIN. + +MADAME J. T. + +Boil one quart of milk twenty minutes, with one onion, one bunch +parsley, one bunch thyme; mix in a little cold milk, one quartercup +flour, and add gradually to boiled milk also salt, pepper and a grate +of nutmeg. When thick, remove from fire, add one quarter pound fresh +butter, the yolks two eggs, and two tablespoonfuls of grated gruyere +cheese. Pass through a coarse sieve and pour over two and one half +pounds of boiled fish removed from bones and flaked, putting in the dish +first a layer of sauce, then a layer of fish, another layer of sauce and +another of fish. On top layer put sauce, thickly sprinkled with bread +crumbs and grated gruyere cheese. Brown one half an hour in the oven and +serve. This quantity will serve ten or twelve people. + + +JELLIED TONGUE. + +MISS MITCHELL. + +Take a corned tongue, soak it for twelve hours then boil slowly, pare +and skin, and put it in your mould. Have ready half a package of +gelatine and a half a thinly cut lemon, place on the tongue and pour +your jelly over it. Turn out when cold. + + + + +SALADS AND SALAD DRESSING. + + + "To make a perfect salad, there should be a spendthrift for oil, a + miser for vinegar, a wise man for salt, and a madcap to stir the + ingredients up, and mix them well together."--SPANISH PROVERB. + + +APPLE AND CELERY SALAD. + +MRS. R. M. STOCKING. + + One day at the house of a charming friend, + From dishes of dainty blue, + I ate something good which puzzled me much, + The secret I'll tell to you. + + 2. "This looks like salad, my dear," said I, + "T'is celery surely I see, + And mayonnaise yellow and thick and rich, + What may this rare flavor be." + + 3. "A firm spicy apple," she said with a smile, + "Cut into pieces like dice-- + I used equal parts, with celery white, + And my salad was made in a trice." + + +CABBAGE SALAD. + +MRS. SMYTHE. + +Cut a cabbage into fine pieces. Place in water for a couple of hours +with one onion sliced thin. Throw water off, pass through colander. +Cover it with the dressing and let it stand for five or six hours. A +couple of beets can be chopped up finely and placed with it; this salad +will keep for a couple of days. + + +SALAD DRESSING. + +One cup cream, one table spoon sugar, one dessert spoon mustard, one +half dessert spoon of pepper and salt, one small onion sliced fine, a +couple of radishes sliced, two hard boiled eggs. Crush the yolks into +the cream, one pinch mint, two tablespoons vinegar. If cream is not +thick enough, crush up potatoes and mix with it. Sour cream can be used +as well as sweet cream. + + +CHICKEN SALAD. + +MISS STEVENSON. + +One cold chicken, one teaspoonful white pepper, one half head celery, +one grain cayenne, yolks two eggs, one tablespoonful vinegar, one +tablespoonful capers, one head of lettuce, one gill salad oil, one +tablespoonful of cream, white of egg beaten to a stiff froth. Cut the +chicken into small square pieces and remove the skin. The celery should +be well washed and also cut into pieces of a similar size. Put into a +bowl the yolks of eggs, drop into this drop by drop, the oil, and beat +them together, the mixture should resemble thick cream, add the vinegar. +Put the chicken and celery together in a salad bowl and pour over the +compound, sprinkle on also pepper and salt and cayenne; mix all +thoroughly together with a fork. Arrange the lettuce around the edge of +the salad bowl, sprinkle the capers over the top and garnish the centre +with tips of celery. + + +LOBSTER, CHICKEN OR VEAL SALAD. + +MRS. A. J. ELLIOT. + +Cut up a chicken, (roast or boiled) fine, salt and pepper well, add a +large or two small heads of celery and if lobster some beet-root and the +white of a hard boiled egg. Crush the yolk with a pinch of salt, half a +teaspoon of pepper, a large teaspoon of mustard, two teaspoons of brown +sugar, one teaspoon of olive oil or butter melted, one wineglass of +vinegar; mix well with a raw egg well beaten, half a pint of sour or +sweet cream, and mix with other ingredients: garnish with either salad +or parsley. This is excellent. + + +LETTUCE CHICKEN SALAD. + +MRS. DUNCAN LAURIE. + +Having skinned a pair of cold chickens, either mince or divide into +small threads. Mix with it a little smoked tongue or cold ham, grated +rather than chopped. Have ready one or two fine fresh lettuces, washed, +drained and cut small. Put the cut lettuce in a bowl, place upon it the +minced chicken in a close heap in the centre. For the dressing: the +yolks of four eggs well beaten, a teaspoon of white sugar, a little +cayenne, no salt: if you have ham or tongue with the chicken two +teaspoonfuls of made mustard, two tables of vinegar, and four tables of +salad oil. Stir this mixture well, put it into a small saucepan and let +boil three minutes (not more), stirring it all the time, then set to +cool, when quite cold cover with it thickly the heap of chicken in +centre of salad. To ornament it have ready one half dozen hard boiled +eggs, which after the shell is peeled off must be thrown directly into a +pan of cold water to prevent discoloring. Cut each egg (white and yolk +together) lengthways, into four large pieces of equal size and shape, +lay the pieces upon the salad all round the heap of chicken in a +slanting direction. Have ready also some red cold beet, cut in small +cones of equal size, arrange them outside the circle of egg. This salad +should be prepared immediately before dinner or supper. The colder it is +the better. + + +SALMON OR LOBSTER SALAD DRESSING. + +MRS. ANDREW T. LOVE. + +Two eggs, two tablespoons melted butter, one tablespoon mustard, one +half cup milk, (with a small pinch baking soda to prevent curdling), one +half cup vinegar, salt and pepper. Mix mustard and butter, then eggs +well beaten, milk, stir well, add vinegar, boil gently till as thick as +cream. Celery chopped up and added gives a nice flavor and crispness. +If cooked in a double boiler it is less likely to burn. This does nicely +with chicken or lamb. + + +SOMETHING NICE FOR THE SALAD COURSE OF A LUNCHEON. + +MRS. FRANK DUGGAN. + +Select round tomatoes of equal size; peel and scoop out the seeds from +the stem end. Place the tomatoes on the ice till shortly before serving; +then fill with celery that has been chopped fine and mixed with +mayonnaise. Arrange the filled tomatoes on lettuce leaves on a flat dish +or plate. Garnish the dish further by placing the ends of celery and +sprigs of parsley on top of each tomato. Serve with toasted cheese, +biscuits, or salted wafers. Be generous with the filling. Use plenty of +the mayonnaise and celery and fill tomatoes to the top. + + +SALAD DRESSING. + +MRS. R. STUART. + +Two eggs (well beaten), one cup sweet milk, one half cup vinegar (scant) +one teaspoon mixed mustard, one tablespoon butter (melted). Pepper and +salt to taste, _mix thoroughly_. Set in kettle of boiling water and stir +till it thickens, (about four minutes), when ready to use it add two +tablespoons cream. + + +SALAD SANDWICHES. + +MRS. J. LAURIE. + +For twenty four slices of bread and butter, take two small tomatoes, one +small lettuce, one bunch cress, two tablespoons salad oil, one +tablespoon of vinegar, pepper and salt. Shred all the salad finely. Mix +well with the dressing and put a little on half the bread and butter. +Cover with the other half, press together and trim neatly. + + +SALAD DRESSING WITHOUT OIL. + +MRS. GILMOUR. + +The yolks of two egg boiled half an hour, one half egg spoon of mustard, +one dessert spoon of sugar, pinch of salt, a little pepper. One cup of +sour or sweet cream, one dessert spoon of vinegar. + + +SALAD DRESSING FOR TOMATOES. + +MRS. A. J. ELLIOT. + +Half a cup of butter, one cup of sweet milk, one cup of vinegar, one +tablespoon of salt, two tablespoons of made mustard, a dash of sugar and +cayenne, and four eggs. Slice tomatoes and arrange in layers. Garnish +dish with either salad or parsley. + +METHOD: Scald the milk and melt the butter with it, pour this on the +eggs well beaten, add the salt and then the vinegar, this last slowly, +and stir all the time. Then cook in a pot in hot water, until as thick +as custard, when cold add the mustard.--Prepared mustard is made as +follows: two tablespoons mustard, one teaspoon sugar, half a teaspoon +salt, enough boiling water to mix. Half this quantity is enough for +ordinary use. The above recipe is also good for chicken. + + + + +EGGS. + + + Humpty Dumpty sat on the wall. + Humpty Dumpty had a great fall. + All the king's horses and all the king's men + Could not set Humpty Dumpty back again. + --MOTHER GOOSE. + + +Try the freshness of eggs by putting them into cold water; those that +sink the soonest are the freshest. + +Never attempt to boil an egg without watching the time-piece. Put the +eggs in boiling water. In three minutes eggs will be boiled soft; in +four minutes the white part will be cooked; in ten minutes they will be +hard enough for salad. + + +PRESERVING EGGS. + +MRS. FARQUHARSON SMITH. + +(Which keeps them from June to June.) + +Half a gallon of fresh lime to five gallons of water added by degrees, +two and one half gallons the first day, the rest next, then add one half +gallon coarse salt, stir two or three times a day for three days, after +this drop in four eggs gently. To test the strength of the lime-water +drop in an egg that you know to be fresh, and if it floats the lime is +too strong, add another gallon or more of water until you find the egg +dropping to the bottom. + + +CUREE EGGS. + +MISS MITCHELL. + +Boil six eggs quite hard, then shell and cut them in half; have drawn +butter not too thick, flavor with curee powder. Place your eggs on a +side dish, pour your curee round and finish with parsley: makes a pretty +lunch dish. + + +POACHED EGGS. + +Have nicely cut hot buttered toast, with a little anchovy paste. After +poaching your eggs, put them on the toast and sprinkle finely chopped +parsley over them. Garnish the dish with parsley. + + +ANCHOVY EGGS. + +MADAME J. T. + +Boil three eggs hard, turn in the water for the first two minutes. Let +boil for one hour; cut in two, remove the yolks and leave the whites in +cold water not to discolor. Pound three anchovies in a mortar with one +tablespoon butter, small pinch of pepper, one shake cayenne, one half +teaspoon lemon juice and the yolks of the eggs. When pounded smooth put +back into the eggs. Sardines can be used instead of the anchovies. + + +STUFFED EGGS. + +MRS. W. CLINT. + +Three eggs, one teaspoon of butter, one teaspoon of parsley, two +tablespoons minced ham. Boil the eggs for ten minutes; take off the +shells, cut lengthwise, take out the yolks, mash them in a basin, add +the butter melted, the minced ham and the parsley. Put the mixture into +the whites of the eggs. Put the two halves together. Serve on shallow +dish with the following white sauce: one tablespoon each of butter, +flour, and salt, one cup milk, one saltspoon pepper. Melt the butter add +the flour, then the milk (gradually) and pepper and salt. + + +BAKED OMELET. + +MRS. DUNCAN LAURIE. + +One cupful boiling milk, beat the yolks of four eggs, add hot milk, and +a tablespoonful melted butter, wet three teaspoonfuls flour in a little +cold milk add the beaten whites and beat all, salt and pepper to taste. +Bake twenty minutes. + + +CHEESE OMELET. + +MRS. HENRY THOMSON. + +Three eggs, well beaten, grated cheese the size of an egg, salt, three +tablespoons of fresh cream. + + +OMELET. + +MISS M'GEE. + +Seven eggs, one cup of milk, one teaspoonful flour, parsley, pepper and +salt. Beat the whites and yolks separately, add the milk, pepper, salt, +and chopped parsley and the flour dissolved in a little milk, then add +the whites, put in the frying pan, leave on top of the stove for three +minutes and put in the oven for five minutes. + + +OMELETTE. + +MISS MAUD THOMSON. + +The yolks of four beaten eggs, four tablespoons of milk, a pinch of +salt: beat the whites of the four eggs as stiff as possible, add to the +above, turn into a frying pan, until the mixture sets and then put in +the oven until a golden brown. + + + + +CHEESE DISHES. + + +CHEESE STRAWS. + +MRS. J. MACNAUGHTON. + +Mix one cupful of any good cheese grated with one cupful of flour, one +half saltspoonful of salt, a pinch of cayenne pepper and butter the size +of an egg. Add enough cold water to enable you to roll thin. Cut in +strips and bake five or to ten minutes in a quick oven. + + +CHEESE SCALLOP. + +MISS FRASER. + +Soak one cup of dried bread crumbs in fresh milk. Into this beat the +yolks of three eggs, add one teaspoon of butter, and half a pound of +grated cheese. Strew upon the top sifted bread crumbs, and bake a +delicate brown. Whip the whites of the three eggs to a stiff froth; put +on top and return to the oven for a few minutes. + + + + +THE CHAFING DISH. + + +A Relish and a Savory. + + +WELSH RAREBIT. + +MISS GRACE M'MILLAN. + +Allow for each person one egg, one tablespoonful of grated cheese, one +half teaspoonful of butter, one saltspoon of salt, and a few grains of +cayenne. Cook like custard until smooth. Spread on toast and serve at +once. + + +WELSH RAREBIT. + +MISS BEEMER. + +Select richest and best American cheese, (Canadian will do), the milder +the better, as melting brings out strength. To make five rarebits take +one pound cheese grate and put in the saucepan; add ale (old is best) +enough to thin the cheese sufficiently, say about a wine glassful to +each rarebit. Place over the fire, stir until it is melted. Have ready a +slice of toast for each rarebit (crusts trimmed); put a slice on each +plate, and pour cheese enough over each piece to cover it. Serve _at +once_. + + +GOLDEN BUCK + +A "Golden Buck" is merely the addition of a poached egg which is put +carefully on top of rarebit. + + +LOBSTER A LA NEWBURG. + +MRS. J. G. SCOTT. + +Two pounds of lobster, one half cup of cream, two eggs (hard boiled), +one tablespoon flour, two tablespoons of Sherry wine, two tablespoons of +butter, salt and cayenne pepper to taste. Break the lobster meat into +moderately small pieces, mash the yolks of the eggs with a silver spoon +and gradually add half the cream. Place the butter in a granite ware +saucepan, add the flour, let it cook slowly for one minute and then pour +in the balance of the cream and stir until the liquid thickens. Add the +first mixture and then the lobster meat and the whites of the eggs +sliced, season with cayenne pepper, and salt, add the wine and serve at +once. + + +LOBSTER A LA NEWBURG. + +MRS. HARRY LAURIE. + +Two tablespoons of butter, one tablespoon of flour, stir until smooth, +add one cup of cream, let it heat through, then add one can of lobster. +Pepper and salt to taste and one half cup of Sherry or Port wine, if +desired; serve at once on squares of toast. Canned chicken or salmon can +be done the same way. + + +OYSTER COCKTAIL. + +MISS RITCHIE. + +One dessertspoonful tomato sauce, one shake of tabasco, a sprinkle of +horse radish, about half a dozen oysters, and the same on top. Serve in +small tumblers on a plate with pounded ice around them and with oyster +biscuits. + + +CRUSTINE. + +MRS. A. COOK. + +Boil the liver of two chickens, (or turkey will do), pound them to a +paste with a piece of butter the size of a walnut, a teaspoon of anchovy +and a little cayenne. Serve on hot toast. Small anchovies whole, laid on +top are an improvement. + + + + +PIES. + + + "Who dare deny the truth, there's poetry in pie."--LONGFELLOW. + + +"Ingenuity, good judgment and great care should be used in making all +kinds of pastry. Use very cold water, and just as little as possible; +roll thin and always from you; prick the bottom crust with a fork to +prevent blistering; then brush it well with the white of egg, and +sprinkle thick with granulated sugar. This will give you a firm rich +crust. + +"For all kinds of fruit pies, prepare the bottom crust as above. Stew +the fruit and sweeten to taste. If juicy put a good layer of corn-starch +on top of the fruit before putting on the top crust. This will prevent +the juice from running out, and will form a nice jelly throughout the +pie. Be sure you have plenty of incisions in the top crust; then pinch +it closely around the edge; sprinkle some granulated sugar on top, and +bake in a moderate oven." + + +COCOANUT CUSTARD PIE. + +MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.) + +Place on a deep pie plate a thin layer of pie crust, put a good rim on +the side and put into this one half cup of dried cocoanut; fill up with +a custard made as follows: three eggs, three ounces of sugar beaten +together with flavoring of lemon, vanilla or nutmeg, little salt and add +one pint of milk. The custard must be three quarters of an inch thick. + + +LEMON PIE FILLING. + +MRS. JAMES LAURIE. + +Mix together two cups of white sugar, yolks of three eggs, juice of two +lemons, grated rind of half a lemon; put it on the stove to boil and add +at once one tea-cup boiling water, stir smooth, then add two tablespoons +of corn starch, mixed in a little cold water, and one tablespoon of +butter, boil until it custards. + + +LEMON PIE. + +MRS. GEORGE CRESSMAN. + +Grate one lemon, put this down to boil with two-thirds of a cup of water +for ten minutes, strain through fine sieve, then add one cup sugar, the +juice of a lemon and butter half the size of an egg, let boil a few +minutes. Mix two teaspoonfuls of corn-starch and yolk of one egg in half +cup milk stir in the mixture letting it boil until thick. Beat whites of +two eggs into stiff froth for frosting. + + +LEMON PIE. + +MRS. STRANG. + +Take two lemons, three eggs, two tablespoonfuls melted butter, eight +tablespoonfuls white sugar; squeeze the juice of the lemons and grate +the rind of one, stir together the yolks of three eggs and white of one +with the sugar, butter, juice and rind, then one (coffee) cup of sweet +cream or milk, beat all for a minute or two; have ready a plate lined +with paste, into which pour the mixture which will be sufficient for two +pies of the ordinary size. Bake till the pastry is done. Meanwhile beat +the remaining whites to a stiff froth and stir in four spoonfuls of +white sugar. Take the pies from the oven and spread over equal parts +upon each and return them quickly to the oven and bake a delicate brown. +Take care that the oven be not too hot, or they will brown too quickly +and cause the pie to fall when taken out. + + +PASTRY. + +Four tablespoons of butter, ten teaspoons flour, two teaspoons baking +powder, one salt spoon salt, enough water to make a very soft paste. + + +MOCK CHERRY PIE. + +MRS. W. W. HENRY. + +One cup cranberries cut up, one half cup of raisins chopped, one half +cup of cold water, one teaspoonful vanilla, one tablespoonful +corn-starch, two-thirds cup sugar, a little salt. This makes one pie. + + +MINCE MEAT. + +MRS. HENRY THOMSON. + +One pound of suet, one pound of fresh tongue, one pound apples, one +pound sugar, one pound raisins, one pound currants, two nutmegs, a large +teaspoon of cinnamon, ditto of cloves and salt, one half pound of +candied peel. + + +PIE PLANT PIE. + +MRS. R. M. STOCKING. + +One cup sugar, well beaten with yolks of two eggs; add one pint of pie +plant, bake with one crust, then spread beaten whites, with tablespoon +sugar over top; return to oven a few moments. + + +RAISIN PIE. + +One cup chopped raisins, one half cup chopped apples, four tablespoons +vinegar, one tablespoon cornstarch, one cup of boiling water, one cup +sugar, pinch of salt, mix together, bake with two crusts. + + +SOUR CREAM PIE. + +One cup thick sour cream, pinch of salt, one egg, one half cup sugar, +scant tea-spoon of flour, one half cup raisins; beat cream, sugar, and +flour together, lay the raisins round on the top; bake with two crusts. + + +PUMPKIN PIE. + +MISS BEEMER. + +One coffeecup of mashed pumpkin, reduced to the proper consistency with +rich milk and melted butter or cream, one tablespoonful of flour, a +small pinch of salt, one teaspoon of ginger, ditto of cinnamon, one-half +nutmeg, one-half teaspoon lemon extract, two-thirds cup of sugar, and +two eggs. + + +PASTE. + +One third-cup cup of lard, a little salt; mix slightly with one and +one-half cups of flour; moisten with very cold water, just enough to +hold together, get into shape for your tin as soon as possible. Brush +the paste with white of egg. Bake in a hot oven until a rich brown. + + + + +PUDDINGS. + + + "The proof of the pudding lies in the eating." + + +ALMOND PUDDING + +MRS. STOCKING. + +One pint of milk, two eggs, two heaping tablespoons of maple sugar, one +heaping tablespoon of cornstarch, flavor with almond; cook milk, sugar, +and cornstarch in double boiler, adding yolks of eggs when boiling; pour +into pudding dish, cover with whites of the eggs, and brown in oven, to +be served cold. + + +APPLE BATTER PUDDING. + +MRS. ERNEST F. WURTELE. + +Stew the apples in a pie dish, when soft place the following batter on +top: one egg, one tablespoon each of sugar and butter, two +tablespoonfuls each of milk and flour, one teaspoon of baking powder, +bake forty five minutes in a slow oven, serve with cream. + + +BANANA PUDDING. + +MISS J. P. M'GIE. + +Two tablespoonfuls of cornstarch wet with cold water, one cup of white +sugar and one third of a cup of butter. Stir together in a dish, pour on +boiling water to make a thick custard; stir in the well beaten yolks of +three eggs, bring to a boil. Slice thin a few ripe bananas, pour the +custard over them. Put whipped cream on top or if not cream the whites +of the three eggs well beaten with sugar. To be eaten cold. + + +BREAD PUDDING. + +MRS. ARCHIBALD LAURIE. + +Sliced bread to fill a pudding bowl; one layer of bread, one layer of +fruit with sugar to taste and small lumps of butter. Continue until bowl +is full, put a plate on top and steam for at least two hours, more will +do no harm. Turn out a few minutes before wanted to let the juice +penetrate the bread that was uppermost. + + +COTTAGE PUDDING. + +MRS. W. W. HENRY. + +After rubbing together a cupful of sugar and a tablespoon of butter, add +two eggs, and after beating the mixture until light, add a cupful of +milk; mix well in a sieve a pint of sifted flour and three teaspoons of +baking powder, rub through the sieve into the mixture already made, +beat quickly and pour the batter into one large pudding dish or two +small ones. Sprinkle with sugar, bake in a moderate oven for forty +minutes or thirty if there be two. Serve hot with lemon sauce or any +sweet sauce. + +LEMON SAUCE.--Beat two eggs very light, and add one cup of sugar, one +tablespoon of melted butter, one small tablespoon of cornstarch, beat +all together, then add one cup of boiling water, cook five minutes, +boiling all the while. Cook a little longer if set in a basin of hot +water, take from the fire, and add juice of lemon. + + +CHOCOLATE PUDDING. + +One quart of milk scalded, two eggs well beaten, add gradually one cup +sugar. With the eggs and sugar mix two thirds cup of cornstarch, and +three heaping tablespoons grated chocolate dissolved over hot water, +stir into the milk until a soft custard, add one teaspoon of vanilla, +serve with whipped cream. + + +CHOCOLATE PUDDING. + +MRS. W. J. FRASER. + +One quart of milk, one pint of bread crumbs, one tea cup of sugar, three +eggs, three tablespoonfuls of chocolate, one half teaspoonful essence of +vanilla. Let the milk come to a boil, scald the bread crumbs, when +almost cool, beat the yolks of three eggs, add sugar and chocolate, to +the bread and milk. Bake one half hour, slow oven. When cool, beat the +whites of three eggs and put meringues. + + +CARAMEL PUDDING. + +MRS. RATTRAY. + +Take one coffee cup full of brown sugar, put it in a frying pan over a +slow fire and burn it, then pour it into one and a half pints of milk in +a saucepan and place the latter on the fire to come to a boil, but do +not stir it in case the milk should crack. Blend three tablespoonfuls of +cornstarch with a little cold milk, and when the milk and sugar boil +stir the starch in. Put it in a mould to get cold and eat with whipped +cream. + + +CARAMEL PUDDING. + +MRS. W. W. WELCH. + +One pint of milk, one pound of brown sugar, one coffee cup of chopped +walnuts, two heaping tablespoons of cornstarch, pinch of salt. Put the +milk in a double boiler, when boiling put in cornstarch dissolved in a +little cold milk; let it cook a few minutes, put in the sugar which has +been previously burnt a little, then add the nuts, stir a few minutes, +flavor with vanilla, put into a mould, and eat with whipped cream. + + +COCOANUT SPONGE. + +MISS LAMPSON. + +Two cups of stale sponge cake crumbs, two cups of milk, one cup of +grated cocoanut, yolks of two eggs and whites of four, one cup of white +sugar, one tablespoonful of rose water, a little nutmeg. Scald the milk +and beat into this the cake crumbs. When nearly cold add the eggs, +sugar, rose water and lastly the cocoanut. Bake three quarters of an +hour in a buttered pudding dish. Eat cold, with white sugar sifted over +it. + + +DUTCH APPLE CAKE, LEMON SAUCE. + +MRS. STOCKING. + +One pint of flour, one half teaspoon salt, one and one half teaspoons +baking powder, butter size of an egg; sift flour, salt and baking powder +together then rub in the butter thoroughly; beat one egg light with +two-thirds of a cup of milk and stir into the dry mixture; spread one +half inch thick on a baking pan; pare and core and cut in eight pieces, +four apples and stick them into the dough, in rows, and sprinkle over +them two tablespoons sugar and bake quickly; serve with sauce as +follows: Two cups cold water, ditto of sugar; when it boils, add three +teaspoons of cornstarch dissolved in a little cold water; take from fire +as soon as it thickens and add one tablespoon of butter and the rind and +juice of one lemon, or one teaspoon lemon extract; serve hot. + + +FRIED CREAM. + +MRS. FARQUHARSON SMITH. + +Everyone should try this receipt; it will surprise many to know how soft +cream could be enveloped in the crust while it is an exceedingly good +dish for a dinner course or for lunch or tea. When the pudding is hard, +it can be rolled in the egg and bread crumbs. The moment the egg touches +the hot lard it hardens and secures the pudding which softens to a +creamy substance very delicious. Ingredients, one pint of milk, five +ounces of sugar (little more than half a cupful,) butter the size of a +hickory nut, yolks of three eggs, two tablespoonfuls of corn starch, and +one tablespoonful of flour, (a generous half cupful altogether), stick +of cinnamon one inch long, one half teaspoonful of vanilla. Put the +cinnamon into the milk and when it is just about to boil, stir in the +sugar, cornstarch and flour, the two latter rubbed smooth with two or +three tablespoons of extra cold milk: stir it over the fire for fully +two minutes, to cook well the starch and flour; take it from the fire, +stir in the beaten yolks of the eggs and return it a few minutes to set +them; now again taking it from the fire remove the cinnamon, stir in the +butter and vanilla and pour it on a buttered platter until one third of +an inch high. When cold and stiff cut the pudding into parallelograms, +about three inches long and two inches wide: roll them carefully, first +in sifted cracker crumbs then in eggs (slightly beaten and sweetened) +then again in cracker-crumbs. Dip these into boiling hot lard (a wire +basket should be used if convenient) and when of fine color, take them +out and place them in the oven for four or five minutes to better soften +the pudding. Sprinkle over pulverized sugar and serve immediately. + + +FEATHER PUDDING. + +MRS. W. R. DEAN. + +One tablespoon butter, one cup white sugar, two eggs, a little salt, one +cup sweet milk, two tablespoons baking powder three cups of flour, one +and one half teaspoons flavoring. Steam one hour. Eat with sauce. + + +FIG PUDDING. + +MRS. THOM. + +One cup suet, one half pound figs cut fine, two cups bread-crumbs, one +cup flour, one half cup brown sugar, one egg, one cup of milk, two +teaspoonfuls of baking powder, steam three hours. + + +GELATINE PUDDING (Pink.) + +MRS. W. R. DEAN. + +Put one ounce pink gelatine and one quart of milk in a bowl on the stove +where it will not get hot; when dissolved add yolks of four eggs, beaten +with four tablespoons sugar, stir well, let it just come to the boil, +then add the whites well beaten, with four tablespoons of sugar and a +dessert spoon vanilla. Turn into a mould and let it cool, then turn out +and garnish with whipped cream. This is a very pretty dish. + + +GRAHAM PUDDING. + +MRS. W. W. HENRY. + +One and one half cups of graham flour, one cup of milk, one half cup of +molasses, one cup chopped raisins, one half teaspoonful salt, one +teaspoonful of soda. Sift the graham in order to make it light, but +return the bran to the sifted mixture, dissolve the soda in one +tablespoon of milk and add the remainder of milk with the molasses and +salt, pour this mixture upon the graham and beat well, add the raisins +and pour the pudding into a mould. Steam four hours, turn out and serve +with sauce. + + +HONEY COMB PUDDING. + +MISS BICKELL. + +One cup flour mixed with one cup sugar, one half cup butter and one of +milk melted, together, five eggs well beaten; last of all put in two +teaspoons soda and one of salt. Steam one hour and a half. + + +MEDLEY PUDDING. + +MRS. THEOPHILUS H. OLIVER. + +Three eggs, the weight of three eggs in butter, in sugar, and in flour, +beat the butter to a cream. Add the eggs well beaten to the sugar and +flour. Put into small teacups. Bake for twenty minutes. + + +MANITOBA PUDDING. + +MRS. STRANG. + +Four cups flour, two cups of suet, two cups raisins, one cup currants, +two cups sugar (brown), a little baking powder, a little essence of +lemon, a little allspice, a chopped apple, a little salt, wet with a +small quantity of water, boil four hours. + + +FOAMING SAUCE. + +One half teacup butter, ditto of sugar, beat to a froth, put in a dish +and set in a pan of hot water, add one tablespoon of hot water, if liked +a little vanilla. Stir one way until it comes to a very light foam. + + +MARMALADE PUDDING. + +MRS. W. R. DEAN. + +Two dessertspoons marmalade, two cups bread crumbs, butter size of two +walnuts, one half pint of milk, two eggs, two ounces of sugar. Melt the +butter and mix with the bread crumbs, marmalade and sugar, add the eggs +well beaten and the milk, pour into a well buttered mould, tie a cloth +closely over it and boil one and one half hours. Serve with sauce. + + +CHRISTMAS PLUM PUDDING. + +MRS. W. THOM. + +One pound each of raisins, currants and suet, three quarters of a pound +of bread crumbs, one quarter pound flour, one half pound candied peel, +one half pint brandy, one half nutmeg, one quarter pound brown sugar and +six eggs. Boil six hours and steam two or three more when required. +Caramel sauce. One cup brown sugar, one ounce of butter, and +dessertspoon cornstarch, stirred till brown, add boiling water and one +wine glass of brandy. + + +OLD ENGLISH PLUM PUDDING. + +MRS. JOHN JACK. + +One pound each of stoned raisins, currants, beef kidney suet, granulated +sugar, bread crumbs, and flour, one half pound candied lemon and citron +peel mixed; one tablespoon salt, one teaspoonful each of finely ground +nutmeg, cinnamon and cloves, eight fresh eggs, one half ounce bitter +almonds chopped fine, the red part of three large carrots grated, +breakfast cupful of strong coffee, strained at breakfast, cupful of +molasses, and enough pure apple cider to make the whole of the proper +consistency. Mix thoroughly and stand in a warm place over night, put +into mould or pudding bag, tie tightly and boil gently for twelve hours. +In serving make a sauce of flour, water, butter, and sugar flavored with +brandy. Place the pudding on a hot dish, stick a sprig of berried holly +in the centre, pour a wineglassful of brandy around it and set fire to +it. + + +ENGLISH PLUM PUDDING. + +MRS. BLAIR. + +Two pounds and a half raisins, three quarters of currants, two pounds +finest moist sugar, two pounds bread crumbs, sixteen eggs, two pounds +finely chopped suet, six ounces mixed candied peel, juice and rind of +two lemons, one ounce of ground nutmeg, one ounce of cinnamon, half +ounce pounded bitter almonds, gill of brandy or if objected to, any +flavoring at hand. Stone and cut up the raisins do not _chop_ them; wash +and dry the currants; cut the candied peel into thin slices; mix all the +dry ingredients well together and moisten with the eggs, which should be +well beaten; then stir in the flavoring, and when all is thoroughly +mixed, add about half a pound of flour and put the pudding into a stout +new cloth; or boil in two moulds for twelve hours and serve with rich +sauce. + + +PLUM PUDDING WITHOUT EGGS. + +MRS. DAVID BELL. + +Two cups of flour, two cups of raisins, two of currants, two cups of +suet, one tablespoon sugar, enough water to make a stiff batter, colour +with burnt sugar, spice to taste, salt, and lemon peel. _Just before_ +putting on to boil stir in a couple of tablespoonfuls of raw sago; boil +in a cloth, not a shape. + + +PLUM PUDDING. + +MADAME J. T. + +Four eggs, yolks and whites beaten together, one half cup brown sugar, +one cup molasses, one cup stoned raisins, two cups currants, one cup +bread crumbs, two cups chopped suet, three quarters of a nutmeg, grated, +the grated rind of a large lemon, one cup flour and one teaspoon baking +powder. Steam for three and a half hours in a tightly closed pudding +mould well buttered, keeping the water boiling _constantly_. Before +serving sprinkle thickly with sugar and pour over this one half cup +brandy, and light. Serve with this a sauce made with the juice and rind +(grated) of one lemon, put over to boil with one half cup sugar, one +half cup water, add one tablespoon cornstarch, one half cup sherry, one +half cup brandy. This quantity will serve sixteen people. + + +PALACE PUDDING. + +MRS. SMYTHE. + +Two eggs, one cup of flour, one half cup sugar, one quarter cup butter, +one teaspoon baking powder, one half teaspoon nutmeg, cream butter, add +sugar, eggs, the flour sifted with baking powder, also nutmeg. Grease +tin and bake half an hour. + +Sauce.--One dessertspoon butter, one dessertspoon of flour, rub well +together, add slowly about one cup boiling water, three dessertspoons +brown sugar, one teaspoon of molasses. Boil slowly until it thickens and +flavor as desired. + + +QUAY PUDDING. + +One cup flour, one half cup sugar, one quarter cup butter one teaspoon +soda, one tablespoon jam, two eggs. Cream butter with sugar, add to this +the eggs and jam, the flour sifted with the soda. Put into a buttered +mould and steam for two hours and serve with lemon sauce. + + +RAILROAD PUDDING. + +MRS. GEORGE ELLIOTT. + +Four eggs, beat whites and yolks separately, a cup of sugar to the +whites, beat again, then add the yolks, mix a teaspoon of baking powder +in a cup of flour and mix the flour and eggs and beat again. Put a sheet +of buttered paper in a square pan and bake. When done turn it on a +heated towel, the buttered side up and take off the paper and spread +with a thick jam or marmalade, roll up quickly and pour sweetened +whipped cream over, flavor with vanilla. + + +RICE PUDDING. + +MRS. W. W. HENRY. + +One cup of rice boiled soft in water, add a pint of cold milk, and a +piece of butter size of an egg, salt to taste, yolks of four eggs, rind +of lemon grated. Mix and bake one half hour. Beat the whites of four +eggs, stir in a pint of sugar, juice of one good sized lemon. After the +pudding is baked and cooled a little pour this over and brown in the +oven. Eat cold; this will keep for several days. + + +SUET PUDDING. (Plain.) + +MRS STUART OLIVER. + +Three quarters of a pound of flour, one quarter of a pound suet chopped +fine; mix with an egg and milk. + + +VICTORIA PUDDING. + +MRS. ARCHIBALD LAURIE. + +The weight of two eggs in butter, sugar, and flour. Butter and sugar to +be beaten to a cream, add the well beaten eggs, two tablespoons of +marmalade, then the sifted flour, one half teaspoon soda, dissolved in +boiling water. Steam for three hours, not less. + + +STRAWBERRY SAUCE FOR PLAIN BLANC MANGE. + +The whites of two eggs, one cup pulverized sugar, one cup strawberries. +Mix all together and whip until stiff. + + +STRAWBERRY SAUCE FOR PUDDINGS. + +MRS. W. W. HENRY. + +One cupful of fine granulated sugar, one-half cupful of butter boiled +together until it creams, (a wooden spoon best for this), beat the white +of an egg until stiff, then add one cup of mashed strawberries, and beat +again; add to the mixture, stir well together. + + +HARD SAUCE. + +MRS. GAUDET. + +1. One cup of brown sugar, one tablespoon of butter, three drops of +vanilla, half a glass of sherry, whipped lightly. + +2. One glass of sherry, a tablespoon of molasses, and a tablespoon of +sugar. + + + + +DESSERTS. + + + "Custards for supper and an endless host of other such lady-like + luxuries."--SHELLEY. + + +ORANGE FLOAT. + +MRS. ERNEST F. WURTELE. + +One quart of water, the juice and pulp of two lemons, one coffee cup of +sugar. When boiling add four tablespoons of cornstarch; let it boil +fifteen minutes stirring all the time, when cold pour over the top of +four or five peeled and sliced oranges. Over this spread beaten whites +of three eggs. Sweeten and add a few drops of vanilla. + + +VELVET CREAM. + +A large teacupful of white wine, the juice of a nice lemon, one half +ounce of isinglass, sugar to taste, let boil together, till nearly all +the isinglass is dissolved, then strain and add one pint of cream. Let +it stand until nearly cold and then put it into the mould. It requires +to be made some hours before it is turned out. + + +PRUNE JELLY. + +Put about three dozen prunes into one quart of boiling water and let +them boil for one hour, take out the prunes and stone them making use of +half the kernels as a flavoring. Put the prunes back into the water, +with the blanched kernels, adding one cup of sugar and let boil half an +hour more. Dissolve half a box of Cox's gelatine in water and add to the +above and boil ten minutes longer. Put into a mould and serve cold with +whipped cream. + + +FROZEN PUDDING. + +Make a custard with three eggs and about one pint of milk, flavor with +vanilla and a small cup of white sugar. Put four tablespoons of brown +sugar in a frying pan and brown it well. Take from the stove and stir +till off the boil, then stir into the custard. Put all in a dipper or +deep dish; take a large dish full of snow and coarse salt, put the +dipper into this and stir the custard until it is quite thick. Put into +a mould and leave in a cool place. Serve with whipped cream. + + +ARROWROOT WINE JELLY. + +Wet two heaping teaspoons of arrowroot with a little cold water, stir it +into a cup of boiling water in which has been dissolved 2 teaspoons of +white sugar. Stir while it boils ten minutes. Add one tablespoon of +brandy, or three of sherry. Put into a mould and serve cold with custard +as a sauce. This is very nice for invalids, omitting the sauce. + + +RICE BLANC MANGE. + +One half pound ground rice, one quart of milk, three ounces of sugar, +the rind of half a lemon, one half teaspoonful of vanilla. Boil the rice +in the milk for twenty minutes with the sugar and rind of lemon, then +remove the rind and add the vanilla. Put it into a wet mould. + + +LEMON JELLY. + +MISS CLINT. + +Dissolve one package or twelve sheets of gelatine in a little warm +water. Then add three and one half pints of boiling water, one pound of +sugar and the juice of four lemons. Cool in a mould. + + +COFFEE JELLY. + +MRS. GAUDET. + +Two tablespoons of coffee, one package of gelatine, one glass of sherry +boiled down to one pint. + + +ICED APPLES WITH CREAM. + +MRS. W. W. WELCH. + +Pare and core six apples; cook them in a syrup made of one cup of sugar, +and two of water; drop the apples into the boiling syrup; when they are +tender put them on a platter, when cool cover with a thin layer of +meringue and brown. Let the syrup boil until reduced to one half +cupful, when cold, will form a jelly, cut into squares and place over +and around the apples. Serve cold with sugar and cream. + + +FRUIT JELLY. + +MISS FRY. + +To one large box of gelatine add one half pint cold water. When +dissolved add juice of three lemons, two cups sugar, one pint of boiling +water. Arrange in layers in a mould. Four bananas and two or more +oranges (sliced) six castane nuts chopped fine, six figs, one quarter +lb. dates cut into small pieces. Strain jelly over this and cool. Serve +with whipped cream. A lining of ladies fingers is an improvement. + + +COMPOTE OF APPLES. + +MISS SEPTIMUS BARROW. + +Take five apples, wipe, but do not peel them, take the cores out of four +of them and put them in a deep dish. Slice the fifth apple and put the +slices and a small lemon sliced with the four apples. One quarter lb. +brown sugar to be sprinkled over apples. One half pint of water. Bake +until perfectly soft but do not let them lose their shape. Put them in a +dish, press and strain the cut up pieces over the cooked apples. To be +eaten cold. + + +POMMES A LA VESUVE. + +MISS LAMPSON. + +Pile some apple marmalade high in a dish; get ready some macaroni boiled +in water well drained, and afterwards sweetened with white sugar, and +flavored with brandy; cut it into short lengths, lay it as a bordering +round the mountains of marmalade; dust the whole over with powdered +sugar, and on the apex form a crater with half a dozen nubs of sugar; +pour a gill of brandy over the top, and just before serving set fire to +it and place it on the table flaming. + + +LEMON SPONGE. + +MISS BEEMER. + +One half box gelatine, juice of three lemons, one pint of cold water, +one half pint of hot water, two teacups of sugar, whites of three eggs. +Soak one-half box of gelatine in the pint of cold water ten minutes; +then dissolve on the fire adding the juice of the lemons with the hot +water and sugar. Boil all together two or three minutes; pour into a +dish, and let it remain until nearly cold and beginning to set; then add +the whites of eggs well beaten and whisk ten minutes. When it becomes +the consistency of sponge, wet the inside of cups with the white of +eggs, pour in the sponge and set in a cold place. Serve with thin +custard, made with the yolks of four eggs, one tablespoonful of +cornstarch, one-half teacup of sugar, one pint of milk, teaspoonful of +vanilla. Boil until sufficiently thick and serve cold over the sponge. +The sponge should be allowed to stand twenty-four hours. + + +ORANGE SOUFFLE. + +Pare and slice six oranges, boil one cup sugar, one pint of milk, the +yolks of three eggs, one tablespoon of cornstarch. As soon as thick, +pour over the oranges; beat the whites of eggs to a stiff froth; +sweeten: put on top and brown in oven. Serve cold. Bananas may be used +instead of oranges and are far more wholesome from contact with the +heat. + + +GELATINE, WITH FRUIT. + +Take one ounce box of gelatine; put to soak in a pint of cold water for +an hour. Take the juice of three lemons and one orange, with three cups +of sugar; add this to the gelatine, and pour over all three pints of +boiling water: let this boil up once, stirring all the time. Take two +moulds of the same size, and pour half your jelly into each. Stir into +one mould half a cup of candied cherries, and into the other one pound +of blanched almonds. The almonds will rise to the top. Let these moulds +stand on ice, or in a cool place until thoroughly set, twenty-four hours +is best. When ready to serve loosen the sides, and place the almond +jelly on top the other, on a fruit platter. Slice down and serve with +whipped cream. + + +EASY ICE CREAM. + +One pint of cream, half a pint of milk, teacupful of sugar, two eggs +beaten separately, the whites being added last, a teaspoonful of vanilla +extract. Stir thoroughly but do not cook, it is quite as nice without. +This will be sufficient for six persons. Dissolve half a pound of +macaroons in the above mixture before it is frozen and a delicious ice +cream may be had. + + +TRIFLE. + +MISS RUTH SCOTT. + +One pint of cream well beaten, sugar and flavoring to taste. One quarter +of a pound of macaroons which have soaked in sherry for a few minutes. +Put in a deep dish alternate layers of macaroons and cream. Preserved +cherries and almonds (whole) are a great improvement. + + +CARAMEL CREAM. + +MRS. BENSON BENNETT. + +Boil two coffee cups of dark brown sugar, butter the size of an egg and +two thirds of a cup of thin sweet cream. Twelve minutes after it +commences to boil dissolve half a cup of gelatine in a little cold +water, add this to the boiling mixture and nearly a pint of sweet cream +all but the two thirds of a cup used in the beginning. Strain and flavor +with a tablespoonful of vanilla; pour into a pudding mould and let it +stand over night on the ice. Serve with whipped cream. + + +CLARET JELLY. + +MRS. GILMOUR. + +One ounce of gelatine, one cup of sugar, the rind and juice of two +lemons, two or three pieces of cinnamon, one and one half pints of +water, one half pint of claret, one glass of brandy. If Cox's gelatine +or Lady Charlotte, is used it will have to be soaked first in a little +of the cold water, if the leaf gelatine, boiling water can be poured on +it. Put all together into a saucepan with whites of three eggs, put on +the fire until it boils and then strain through a flannel bag. + + +CUP CUSTARD. + +MR. JOSEPH FLEIG. (Baker to Grenoble Hotel, N. Y.) + +Five eggs, six ounces of sugar, one quart of milk, extract to flavor, +spread cups or moulds with unsalted butter, fill up with the custard, +and place in pan filled with one inch water in good oven. + + +SPANISH CREAM. + +MRS. W. R. DEAN. + +Yolks of two eggs, two tablespoons sugar, two tablespoons ground rice, +one pint of milk. Beat the eggs a little. Put all together on the fire +and stir constantly until it thickens. Pour into glass dish and garnish +with blanched almonds and strips of citron. + + +SPANISH CREAM. + +MISS GREEN. + +Soak one half package of gelatine in one pint of milk for half an hour; +while this is soaking take two eggs (separate them) beating the yolks +with one half a cup of white sugar, till light, and whip the whites to a +stiff froth: when the gelatine is soaked, put the sauce pan on the fire +and let gelatine and milk come to the boil: then add the yolks and +remove from fire, add the whites and one teaspoon of vanilla. Put in a +wet mould and cool. + + +CHARLOTTE RUSSE. + +MISS EDITH HENRY. + +To make the jelly for bottom of mould one half a package of gelatine +soaked in a little over a tumbler of water, sugar to taste, one half a +small cup of cooking wine and enough cochineal to color. Let this stand +until stiff. One pint of sweet cream, one half a box of gelatine +dissolved, wine to taste, one teaspoon of vanilla, a little over half a +cup of sugar: whip cream stiff, then add sugar, wine, vanilla and lastly +the gelatine. Beat well together and pour into your mould lined with +ladies fingers and jelly. + + +WINE CREAM. + +MRS. W. CRAWFORD. + +Two cups of cream, half a cup of sugar, one box of gelatine dissolved in +half a cup of sherry over a steamer, when dissolved, strain into cream, +and put in a mould and in a cool place. + + +PINEAPPLE WATER ICE. + +MRS. HARRY LAURIE. + +Two large juicy pineapples, one and one half pounds of sugar, one quart +of water, juice of two lemons. Pare the pineapples, grate them and add +the juice of the lemons. Boil the sugar and water together for five +minutes. When cold add the pineapple and strain through a sieve. Turn +into freezer and freeze. + + +LEMON WATER ICE. + +Four large juicy lemons, one quart of water, one orange, one and one +quarter pounds of sugar. Put the sugar and water over to boil. Chip the +yellow rind from three lemons and the orange, add to the syrup, boil +five minutes and stand away to cool. Square the juice from the orange +and lemon add it to the cold syrup, strain it through a cloth and +freeze. + + +ROLLED JELLY. + +MRS. W. W. WELCH. + +Two eggs, yolks and whites beaten separately. Take the yolks and beat to +a cream with one cup of sugar, three tablespoonfuls of milk, then add +one cup of flour, one heaping teaspoon of baking powder and the well +beaten whites last, also extract as fancied. When baked place on a wet +cloth and trim outside edges, cover with preserves, roll in the cloth +and let it stand for ten minutes, eat with whipped cream. + + +JUNKET. + +MRS. STUART OLIVER. + +Slightly warm one quart milk, add junket tablet dissolved, and two or +three tablespoonfuls sugar. Keep in a warm place near fire till solid. +Then remove to a cool place till served. Serve with cream and maple +sugar or preserves. + + + + +CAKES. + + + "With weights and measures just and true, + Oven of even heat, + Well buttered tins and quiet nerves, + Success will be complete." + + +"In making cake, the ingredients should be of the first quality--the +flour super-fine, and always sifted; the butter fresh and sweet and not +too much salted. Coffee A, or granulated sugar is best for cakes. Much +care should be taken in breaking and separating the eggs, and equal care +taken as regards their freshness. Break each egg separately in a teacup; +then into the vessels in which they are to be beaten. Never use an egg +when the white is the least discolored. Before beating the whites remove +every particle of yolk. If any is allowed to remain, it will prevent +them becoming as stiff and dry as required. Deep earthen bowls are best +for mixing cake, and a wooden spoon or paddle is best for beating +batter. Before commencing to make your cake, see that all the +ingredients required are at hand. By so doing the work may be done in +much less time. + +"The lightness of a cake depends not only upon the making, but the +baking also. It is highly important to exercise judgment respecting the +heat of the oven, which must be regulated according to the cake you +bake, and the stove you use. Solid cake requires sufficient heat to +cause it to rise and brown nicely without scorching. If it should brown +too fast cover with thick brown paper. All light cakes require quick +heat and are not good if baked in a cool oven. Those having molasses as +an ingredient scorch more quickly, consequently should be baked in a +moderate oven. Every cook should use her own judgment, and by frequent +baking she will in a very short time be able to tell by the appearance +of either bread or cake whether it is sufficiently done." + + +SCRIPTURE CAKE. + +MRS. STOCKING. + + + One cup butter Judges V. 25 + Four cups flour I. Kings IV. 22 + Three cups sugar Jeremiah VI. 20 + Two cups raisins I. Samuel XXX. 12 + Two cups figs I. Samuel XXX. 12 + One cup water Genesis XXIV. 17 + One cup almonds Jeremiah I. 11 + Six eggs Isaiah X. 14 + One tablespoon honey Exodus XVI. 21 + One teaspoon cream Exodus XII. 19 + Baking powder three teaspoonfuls a pinch of salt Job VI. 6 + Spices to taste I. Kings X. 10 + +Follow Solomon's advice for making good boys and you will have a good +cake.--Proverbs XXIII. 13. + + +CHRISTMAS FRUIT CAKE. + +MRS. THOM. + +One pound of flour, one pound of butter beaten to a cream, six eggs +beaten separately, two wineglasses of brandy, one pound sugar, one pound +of raisins, one pound of currants, one pound of prunes, one pound figs +chopped, one half pound mixed candied peel, one half pound almonds, one +half teaspoon mixed spice or nutmeg. + + +FRUITCAKE. + +Two pounds of raisins, two pounds of currants, one half pound of citron, +one pound of sugar, one pound of flour, eight ounces of butter, ten +eggs, two nutmegs, one half ounce of mace, one tablespoon of cloves, +same of cinnamon, one glass of brandy, one tablespoon of baking powder, +one cup of molasses. Stir butter and sugar together until very light, +beat whites and yolks separately and bake in a slow oven. + + +ORANGE FROSTING. + +One pound of frosting sugar, juice of one lemon and one orange, grate +rind of orange. + + +CARAMEL CAKE. + +One tablespoon of butter, one cup of sugar, three eggs, one half cup of +milk, one and one half cups of flour, two teaspoons of baking powder. + +FILLING.--Two cups of sugar, two thirds cup of milk, boil thirteen +minutes, add butter the size of a small egg, one good teaspoon of +vanilla, when done stir till thick enough to spread and not to run, bake +in three, spread between and on top. + + +CHARLOTTE RUSSE CAKE. + +MRS. RICHARD TURNER. + +One cup of flour, one cup of sugar, three eggs, two teaspoons baking +powder, three tablespoons boiling water. Bake same as sandwich cake. + +THE FILLING.--One large cup of cream, one fourth package gelatine, +dissolved in a little milk; whip cream to a stiff froth, then add +gelatine, sugar, flavoring to taste. Ice the top. + + +CORNSTARCH CAKE. + +MRS. JAMES LAURIE. + +One half pound of butter and two cups white sugar stirred together, add +the yolks of four eggs, one cup of milk, two cups of cornstarch and one +of flour sifted well, one heaping teaspoonful of baking powder and add +the whites of the four eggs last. Flavor a little and line tins with +buttered paper. + + +SPONGECAKE. (Splendid.) + +MRS. ERSKINE SCOTT. + +Beat four eggs, over one cup of white sugar, for half an hour, then mix +one cup of flour, after it is in the pan pour some essence of lemon on +the top and bake immediately. + + +SPONGE CAKE. + +MISS K. H. MARSH. + +Beat seven eggs together with their weight in white sugar for half an +hour, then sift in the weight of four eggs in flour. Add a little lemon +to flavor and bake twenty minutes in a quick oven. + + +SPONGE CAKE. + +MRS. FARQUHARSON SMITH. + +Ten eggs; very fresh, one pound fine sugar, the weight of five eggs in +flour, the rind of two lemons and juice of one. Break the eggs on the +sugar and beat them twenty minutes with two pronged steel carving fork +until in a lovely light cream, then grate the lemon rind into it with +the juice of one lemon. Sift the flour several times and next mix in the +flour most carefully barely stirring to mix it in, if stirred too much +it will make the cake heavy. Beat it with the back of the fork towards +you. The oven should be a little quick at first until the cake rises, +if baking too quickly place a piece of white paper over it and buttered +paper should be placed in the pans. N. B.--Delicious if properly made. + + +SPONGE CAKE. + +MRS. ANDREW T. LOVE. + +Six eggs, the weight of five in sugar, and three in flour, beat the +whites and yolks separately, lemon flavoring. + + +EASY SPONGE CAKE. + +MRS. BLAIR. + +Four eggs, two even cups of sugar, three-fourth's cup _hot_ water, one +and three fourth's cups of flour, even measure, two teaspoonfuls baking +powder, salt, flavor with lemon. Beat the eggs separately. To the yolks +gradually add the sugar. Mix well. Then add hot water. Mix the baking +powder with the flour and add a portion, then part of the well beaten +whites, and so on until all is used. Flavor. It will be thin but do not +add any more flour, for it is all right. Bake in a moderate oven. It may +be baked very thin, cut into shapes like dominos; frost, and mark the +lines and dots with a camel's hair brush dipped in chocolate. + + +CACOUNA CAKE. + +MISS K. H. MARSH. + +Three cups of sugar, two cups of butter, seven eggs, one pound of +raisins, wineglass of wine, one nutmeg, one cup sour milk and one +teaspoon soda, five cups of flour. Beat the butter to a cream, then add +the sugar and the eggs (well beaten), the fruit, spice and wine, then +the flour and lastly the soda dissolved in a cup of sour milk. + + +DELICIOUS ANGEL'S FOOD. + +MISS RITCHIE. + +Beat the whites of eleven eggs to a stiff froth, then stir in carefully +a cup and a half of sifted granulated sugar, (or better still of castor +sugar,) a teaspoonful of vanilla and one cup of flour that has been +sifted with a teaspoonful of cream of tartar five times; add this very +carefully and mix thoroughly, turn into an ungreased pan and bake in a +moderate oven for about fifty-five minutes. When done turn upside down +and when cool it will either drop out or it may be easily removed from +the pan with a knife. + + +CHOCOLATE CAKE. + +MISS M. A. RITCHIE. + +Dissolve two ounces of chocolate in five tablespoonfuls boiling water. +Cream half a cup of butter adding gradually one and a half cups of +sugar; add the yolks of four eggs, beat thoroughly; then add the +chocolate, half a cup of cream or milk, a cup and three quarters of +flour, two rounding teaspoonfuls of baking powder, a teaspoonful of +vanilla. Beat the whites of the eggs to a stiff froth, stir them +carefully into the mixture, and it is ready to bake either in a loaf-pan +or in three layer cake pans. Frost with boiled icing flavored with +chocolate. + + +CHOCOLATE CAKE. + +MRS. G. CRESSMAN. + +One and one half squares of chocolate melted in one half cup of milk, +two eggs, reserving white of one egg for frosting, one cup sugar, one +teaspoonful soda in one half cup of milk, and one and one quarter cups +of flour. Bake in dripping pan. Boiled frosting, one cup of sugar and +white of one egg. + + +MAPLE CREAM CAKE. + +One cup of sugar, two eggs, two tablespoonfuls butter, a little less +than two cups of flour, two teaspoonfuls baking powder. Bake in two +tins. Frosting, one cup and a half of maple sugar, one half cup cream, +boil until quite thick then beat until it creams, add the white of one +egg, keep beating until thick. + + +COCOA CAKE. + +MISS MAUD THOMSON. + +Rub one half cup butter to a cream, with one cup of sugar, add the +beaten yolks of two eggs, and beat well. Mix one and one half cups of +flour, one teaspoonful baking powder and two teaspoonfuls cocoa, +thoroughly beat the whites of eggs stiff, measure one-half cup of milk, +and then add a little milk and flour alternately to the egg mixture, +lastly add the whites of eggs and one teaspoonful of lemon or vanilla. +Bake in a shallow pan about twenty minutes and then frost with plain +cocoa frosting. + +ICING.--Mix one half teaspoonful cocoa with one cup powdered sugar, add +one tablespoonful lemon juice and one tablespoonful boiling water or +enough to make the sugar into a paste that settles to a level the moment +you stop stirring. Spread at once on the hot cake. + + +CORN CAKE. + +MRS. W. W. HENRY. + +One cup of corn meal, one cup of flour, two teaspoons baking powder, +sifted with the flour, one egg, two tablespoons melted butter, two +tablespoons sugar, little salt, one and one fourth cups of sweet milk, +bake in quick oven. + + +CREWE CAKE. + +MISS M. C. + +One pound of sugar, one pound of flour, three teaspoons of baking +powder, five eggs, one half pound of butter, a little milk, vanilla or +lemon flavoring. + + +CHRISTMAS CAKE. + +MRS. GEORGE M. CRAIG. + +One cup melted butter, one cup milk, one cup sugar, one cup molasses, +six eggs, six cups of flour, two pounds of currants, two pounds raisins, +two ounces peel, one teaspoonful of Durkee's baking powder to every cup +of flour. + + +COCOANUT CAKE. (Splendid.) + +MISS. BEEMER. + +Two cups of sugar and one half cup of butter beaten to a cream, slowly +add one cup of milk; mix two teaspoonfuls of baking powder with three +cups of flour, add this gradually, mixing and then beating, finally the +whites of six eggs beaten to a stiff froth and one teaspoonful of lemon +extract. This can be made in layers (three) or baked in a square pan. + + +ICING. + +Whites of two eggs, one half pound of cocoanut, and enough powdered +sugar to make it sufficiently stiff, one teaspoonful lemon extract. + + +CREAM CAKE. + +MRS. W. R. DEAN. + +One cup of butter, one cup of cream or sour milk, two cups of sugar, +three cups of flour, four eggs, one teaspoon soda mixed in vinegar and +stirred in at the last. Bake in shallow tins. + + +RAILROAD CAKE. + +One tea-cup flour, one ditto of sugar, two teaspoons cream of tartar, +one half teaspoon of soda, four eggs. This will form a thick batter. +Butter pan and bake about ten minutes. + + +MOUNTAIN CAKE. + +One pound of sugar, one pound of flour, one half pound well beaten +butter, one cup sweet milk, six eggs, one teaspoon cream of tartar, one +half teaspoon soda dissolved in the milk. + + +MOUNTAIN CAKE. + +MRS. BENSON BENNETT. + +Three fourths cup of butter and two cups of sugar beaten to a cream, +four eggs beaten very light, three cups of flour with two teaspoonfuls +of cream of tartar, one half cup of sweet milk with one teaspoonful of +baking soda, bake about twenty-five minutes. + + +MARBLE CAKE. + +MRS. W. R. DEAN. + +One cup white sugar, one fourth cup butter, three eggs (whites and yolks +beaten separately) one half cup milk, two cups of flour, two teaspoons +baking powder. Separate this batter into three parts. In one part put a +square of chocolate dissolved in a little hot water, in another part +put one teaspoon cochineal to color it. Take a spoonful of each color +(white, brown, pink) alternately and bake in long tin pan. + + +ICING. + +White of one egg well beaten, one teaspoon of vanilla, and pulverized +sugar. + + +MARBLE CAKE. + +MISS MILDRED POWIS. + +(Light Part.) + +One fourth cup butter, three fourths cup white sugar, one fourth cup +milk, one cup flour, whites of two eggs, one teaspoon of baking powder. + + +DARK PART. + +One fourth cup butter, one half cup brown sugar, one fourth cup +molasses, one fourth cup milk, one and one fourth cups of flour, yolks +of two eggs, one good teaspoon baking powder, one half a teaspoon (good) +each of cloves, cinnamon, nutmeg and mace. Put into the pan a spoonful +at a time of each part. + + +MACAROON TART. + +MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.) + +Make a paste of three quarters of a pound flour, five ounces of sugar, +one half pound butter and two eggs. Roll part of this out to one fourth +inch thick layer and spread over a round shallow cake pan about one half +inch deep. Bake very slightly. When cold spread with thin layer of jam +or jelly, then put with bag and star tube, stripes of macaroon over and +bake in a slow oven nice and brown. Put some icing between the stripes +after tart is baked. + + +PASTE FOR MACAROONS AND MACAROON TART. + +Take one pound Hoide's Almond paste and mix fine with one pound powdered +sugar then add gradually the whites of about eight eggs until the paste +gets smooth and soft enough to pass through the bag and tube. For +macaroons make paste softer and use round tube or teaspoon. Bake on +paper in slow oven. + + +BUCKEYE CAKE. + +MRS. POLLEY. + +Two cups sugar, two thirds cup of butter, three eggs beaten separately, +one cup of sweet milk, two teaspoons of baking powder sifted with three +cups of flour, one teaspoon extract of lemon. + + +HARRISON CAKE. + +One cup of sugar, one cup of butter, four eggs well beaten, one cup +molasses, one pound stoned raisins, one teaspoonful each of saleratus, +cloves, cinnamon and allspice, one nutmeg and four cups of flour. + + +ORANGE CAKE. + +MRS. A. J. ELLIOTT. + +Two cups of flour, one scant cup of milk, one cup of sugar, half a cup +of butter, two eggs, one teaspoon soda and two of cream of tartar. +Divided in six parts and spread as thin as possible in pans of uniform +size. Bake about three minutes: when done lay together with layers of +orange filling between. Method: cream sugar and butter together, then +add milk in which the soda and cream of tartar has been dissolved, then +the eggs well beaten and lastly the flour into which drop a pinch of +salt. Beat well and don't scrimp the butter. + +ORANGE FILLING.--The juice and part of the grated rind of two oranges, +then add one cup of sugar. One tablespoon of flour dissolved in cup of +water which is gradually added, then beat the yolk of the egg well, and +mix well together, and boil in a steamer until it is as thick as custard +or boil about three quarters of an hour. The steamer is the safest as +the flour is liable to stick to the pan otherwise. + + +ORANGE CAKE. + +MISS FRY. + +Two cups of flour, one cup of sugar, one half cup milk, two teaspoons +baking powder, one tablespoon butter, one tablespoon orange juice, two +eggs. Beat eggs and sugar, add butter (melted), orange juice and rind +of one orange, then milk. Add flour and powder and bake one half hour. +Filling:--juice and rind of one orange, one tablespoon each of lemon +juice and cornstarch, two tablespoons sugar, one teaspoon butter, one +egg. Put orange juice rind, and lemon juice into a cup, then fill with +cold water. When it boils, add cornstarch with cold water. Beat yolk of +egg with sugar, add this, then butter. When cold spread between layers. +Icing. Beat whites of two eggs, add three fourths cup powdered sugar. + + +LADY CAKE. + +MRS. GEORGE LAWRENCE. + +One half cup butter, one and one half cups granulated sugar, one cup +lukewarm water, two and one half cups of sifted flour, four eggs, whites +only, one lemon juice and grated rind, two teaspoons of vanilla extract, +two teaspoons of baking powder. Cream the butter in an earthen dish with +silver spoon, stirring till light cream color, add sugar beating +thoroughly. Sift the flour, add one half of it and the cup of water a +little of each, till cup is finished. Beat whites of eggs stiff and dry, +add one half, beat, then the rest of the flour. Beat well, add the +juice, and grated rind of lemon or vanilla as preferred, next the baking +powder and the balance of the beaten eggs. Turn quickly into a deep, +well buttered tin, and bake for three quarters of an hour. The tin +should be ready for use immediately the baking powder is added. When +cold, frost with white icing. + + +LEMON CAKE. + +MISS BEEMER. + +One half cup of butter creamed well with one and a half cups of sugar, +stir in the yolks of three eggs and one cup of milk; two teaspoonfuls of +baking powder sifted with three cups of flour and added alternately with +the whites of the three eggs beaten to a stiff froth. Bake in rather a +quick oven in three tins of uniform size, and place, between layers, a +frosting made of the grated rind of one, and juice of two lemons, and +three fourths cup of sugar. Let boil and throw it over the well beaten +whites of two eggs. This cake is one that keeps well for five or six +days. + + +NUT CAKE. + +MRS. GEORGE M. CRAIG. + +One cup sugar, half a cup of butter whipped to a cream with sugar, four +eggs, one tablespoonful of milk if needed, quarter of pound of almond +nuts chopped fine, two ounces lemon peel, two teaspoonfuls of baking +powder and one cup of flour. + + +NEW PORT CAKE. + +MRS. THEOPHILUS OLIVER. + +Two eggs, one half cup of white sugar, one half cup of butter, (melted) +one quart of flour, two teaspoonfuls of cream of tartar, one cup sweet +milk, one teaspoonful of soda dissolved in hot water. Bake in a deep +pan (eaten hot). + + +PLAIN CAKE. + +MRS. GILMOUR. + +One half cup butter, one cup sugar, three eggs, two cups of flour, two +and one half teaspoons baking powder, one cup of milk. + + +SANDWICH CAKE. + +MRS. FRANK LAURIE. + +Four eggs, one cup sugar, one cup flour, one teaspoonful of baking +powder; mix the yolks and the sugar together, then whip up the whites, +mix in with the yolks and sugar, then add the flour and the baking +powder putting the latter into the flour. Bake in a hot oven. + + +SANDWICH CAKE. + +MISS M. SAMPSON. + +Two thirds cup sugar, one egg, two thirds cup milk, butter the size of +an egg, one and one half cupfuls of flour, two teaspoonfuls baking +powder. Bake in a quick oven. + + +SPANISH BUN. + +MRS. THOM. + +One and one half cups sugar, four eggs, leave out the whites of three +for icing, three fourths cup butter, one cup milk, one tablespoonful +cinnamon, one teaspoon ginger, one half nutmeg, two cups flour, three +spoonfuls baking powder. Bake in flat tin well greased. + + +ICING. + +Take the whites of three eggs, beat to a stiff froth then add a cup of +light brown sugar; while the cake is hot, spread this over, return to +the oven and brown. + + +WHITE CAKE. (Delicious.) + +MRS. STOCKING. + +One cup sugar, one half cup butter, whites of two eggs, one cup of milk +or water, two cups of flour, two teaspoons baking powder, cream the +butter, stir in sugar, then add milk or water, beaten whites, flour, and +lastly the extract. + +NUT FILLING.--One cup milk, one cup nut meats, one tablespoon flour, one +egg, one half cup sugar, salt. Heat milk sugar and nuts, add egg and +flour stirred together; cook until thick. + + +WALNUT CAKE. + +MRS. PEIFFER. + +Cream one cup granulated sugar and one fourth of butter, and two eggs, +then two heaping cups flour, two heaping teaspoons baking powder sifted +four times: while your flour is still heaped in the mixing bowl on top +of the butter, etc., add one heaping saucer chopped walnuts, then use as +much as you need of one cup sweet milk to make a nice stiff batter, not +too thin. + + + + +ICINGS FOR CAKES. + + +APPLE FILLING FOR CAKE. + +MRS. W. W. HENRY. + +One apple grated, one cup of sugar, one teaspoonful of vanilla, the +white of one egg beaten stiff. + + +CHOCOLATE FROSTING. + +MISS MAUD THOMSON. + +White of one egg, eight tablespoons powdered sugar, one inch square of +chocolate, one half teaspoon vanilla. Do not whip the egg but stir the +sugar into it beating until smooth. Place the chocolate in a teacup, +float the latter in a saucepan full of boiling water. Cover the pan and +when the chocolate melts stir into the frosting and add vanilla and +spread upon the cake. + + +CHOCOLATE ICING (Original). + +MRS. E. A. PFEIFFER. + +One cup granulated sugar, two squares of chocolate, boil till thick (do +not stir) then turn into beaten white of one egg. + + +BOILED ICING. + +One cup granulated sugar, boiled till it threads, then turned into the +beaten whites of two eggs, and whip till cold. + + +CHOCOLATE PASTE. + +MRS. BENSON BENNETT. + +Melt two ounces Baker's chocolate, add one tablespoonful of water, and +three of milk, one piece of butter, one egg well beaten, one cup of +sugar, make as in lemon marmalade. + + +FIG CAKE FILLING. + +MRS. STOCKING. + +One pound figs, one half cup sugar, two thirds cup of water. Boil figs +after being chopped fine with sugar and water until thick. + + +MAPLE SYRUP ICING. + +MISS M. W. HOME. + +One cup maple syrup, boil until it will harden slightly when dropped in +cold water, then pour on the stiffly beaten white of an egg and stir +constantly until it thickens, then spread on cake. + + +MAPLE SUGAR ICING. + +MRS. ALBERT CLINT. + +One cup of maple sugar, six teaspoonsful water, boiled till thick. White +of one egg beaten crisp to be stirred in with the syrup until cool, +then spread on the cake. Stir quickly when mixing the syrup and egg. + + +ORANGE JELLY ICING. + +Two oranges, one lemon, one cup of sugar, one cup of water, one +tablespoonful of cornstarch. Grate the rinds, add the juice of oranges +and lemon; mix the cornstarch with a little water, put in a saucepan and +let it come to the boil until thick and clear, stir constantly. When +cool enough spread between cakes. + + +SOFT ICING FOR CAKES. + +Two cups of white sugar (teacups), three fourths cup of sweet milk, one +half a tablespoonful of washed butter. Boil for ten minutes, take off +and stir constantly till it begins to thicken, then spread immediately +over cakes. Put in flavoring to taste when you begin to stir. + + +CREAM ICING. + +MRS. RATTRAY. + +Take a piece of butter about one half the size of an almond, wash +thoroughly to remove salt, beat it to a cream with one tablespoonful of +rich cream, flavor with a few drops of lemon, vanilla or any flavoring +preferred, then thicken with powdered sugar and spread on cake with a +knife dipped in cold water. Let stand before using an hour or longer. + + + + +GINGERBREAD AND SMALL CAKES. + + +GINGERBREAD. + +MRS. FARQUHARSON SMITH. + +Three fourths pound of butter, two cups of milk, five cups of flour, two +cups of molasses, two cups of sugar, five eggs, four tablespoons of +ginger. Mix butter and sugar together. Mix the molasses and milk and +flour, then the eggs, whip the latter well but not separately, the +risings put in last, one teaspoonful of baking soda, and two of cream +tartar; if sour milk or cream is used the latter need not be used; a +large flat pan with well buttered paper. Cooked in a moderate oven it +takes about three quarters of an hour to bake. Sour cream makes it much +richer and not quite so much butter required. + + +SPONGE GINGERCAKE. + +MRS. ANDREW T. LOVE. + +Four eggs, three cups molasses, one cup sugar, one half cup of milk or +water, one half cup butter, three small tablespoons ginger, one half +teaspoon nutmeg, cloves, cinnamon, one and one half pounds flour light +weight, three teaspoon baking powder, lemon or vanilla flavoring. + + +SOFT GINGERBREAD. + +MRS. W. R. DEAN. + +One quart of flour, rub in it one half cup butter, one pint of molasses, +two eggs, one tablespoon ginger, two teaspoons soda dissolved in a +tumbler of milk. About forty minutes to bake. + + +SOFT GINGERBREAD. + +MISS BEEMER. + +Two cups molasses, one half cup of shortening (lard), three fourths cup +boiling water, one tablespoon each of ginger, cinnamon and saleratus, +(soda) two tablespoonfuls vinegar, three and one half cups of flour, one +teaspoon salt (even), melt the molasses and shortening on the stove +slowly, mix the saleratus with the boiling water and add it to the +above, then add the vinegar; mix the ginger, cinnamon and salt with the +flour and stir in slowly. Bake in a long flat tin in a moderate oven +about half an hour. + + +COOKIES. + +MRS. W. H. POLLEY. + +Three eggs, three cups sugar, one and one half cups of butter, one half +cup sweet milk, one teaspoonful saleratus, one tablespoonful of caraway +seeds and enough flour to roll out. + + +MOLASSES COOKIES. + +One cup molasses boiled, one half cup lard, one half cup of butter, one +teaspoonful each of ginger and saleratus, flour enough to roll out. + + +OATMEAL COOKIES. + +MRS. WADDLE. + +One cup hot water, one cup butter and lard mixed, one cup of sugar, two +cups of oatmeal, two cups of flour, one teaspoon soda in a little +boiling water, roll thin and bake in a hot oven. + + +COOKIES. (Splendid). + +MRS. FRANK GLASS. + +One cup sugar, one cup butter, two eggs, three teaspoons baking powder, +one tablespoon water, flour to roll, one teaspoon vanilla, roll out but +a little of the dough at a time. + + +GINGER SNAPS. + +One and one half cups molasses, one cup brown sugar, pinch of ginger, +one teaspoon soda, one half cup sour milk, one half cup of butter, one +half cup lard, flour to roll. + + +DOUGHNUTS. + +One half cup butter and one cup sugar beaten together, three eggs beaten +light, one half cup sour milk, one teaspoon soda, flour enough to roll +fry in hot lard. + + +FRIED CAKES. + +MRS. HENRY THOMSON. + +One cup sugar, butter size of an egg, one cup milk, two eggs, one quart +of flour, two teaspoons cream of tartar, one half teaspoon of soda, +spice to taste. + + +CRULLERS. + +MRS. ARCHIBALD LAURIE. + +One cup sour cream, two eggs beaten separately, three fourths of a cup +sugar, one half teaspoon soda dissolved in boiling water, one teaspoon +cream of tartar sifted with flour, flour enough to roll rather soft, and +boil in fresh lard. + + +CRULLERS. + +MISS GREEN. + +One pint of cream, four eggs, one cup of sugar, three teaspoonfuls of +baking powder, flour enough to make a batter fit for rolling. + + +CROQUIGNOLES. + +MADAME A. GRENIER. + +One half pint of cream, one half pint of milk, four eggs well beaten, +three quarters of a pound of granulated sugar, one quarter of a pound of +butter blended with the flour, one teaspoon of soda dissolved in +vinegar, two teaspoonfuls of baking powder, flour enough to roll out. + + +CROQUIGNOLES. + +MRS. ARCHIE COOK. + +Three eggs, one cup of milk, one quarter of a pound of butter, one and +one half cups of sugar, three teaspoons of baking powder, flour enough +to roll out and a little essence of lemon. + + +DOUGHNUTS. + +MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.) + +One half pound sugar, three oz. butter, four eggs, one pint of milk, a +little essence of lemon and two pounds of flour with one ounce of baking +powder. + + +WAFER JUMBLES. + +One half pound sugar, one half pound butter and one half pound flour, +three eggs and vanilla flavoring. Place on a long flat pan using bag and +tube, bake in good oven. + + +PUFFETS. (Hot tea cake.) + +MRS. BENSON BENNETT. + +One and one half pints of flour, three eggs, one half cup of butter, one +half cup of powdered sugar, two teaspoonfuls of cream of tartar, one +ditto of carbonate of soda, one half pint of milk. + + +BOSTON CREAM CAKE. + +MRS. JOHN MACNAUGHTON. + +Boil one quarter pound butter in one half pint of water. Stir in while +boiling six ounces of flour. Take from the fire and stir in gradually +(when it has cooled a few minutes) five eggs well beaten. Add one +quarter teaspoon soda and a little salt. Above recipe makes about two +dozens cakes. They must be baked from twenty minutes to half an hour. Be +sure to let them bake enough. Do not think them burning unless you see +them doing so. + + +CREAM FOR FILLING. + +Boil three quarters of a pint of milk, and stir in while boiling two +eggs, one cup of sugar, and one half a cup of flour beaten together very +smoothly. Flavor to taste, and when cool fill the cake through a small +slit made in the side of each with a sharp knife. The cakes must also be +cool before they are filled. + + +DOMINO CAKES. + +Mix together as quickly as possible two cupfuls of sugar with one of +butter, then the beaten yolks and lastly the stiffly whipped whites of +three eggs, and a teaspoonful extract of lemon. Mix in just enough flour +to roll the mass out very thin and cut it into domino shape. After the +cakes are in the pan, brush with the white of an egg, using a feather, +and sprinkle them with comfits. Bake a light brown. These are delicious +and pretty, and will keep fresh a long time. + + +QUEEN CAKES. + +MRS. SMYTHE. + +One cup of flour, four tablespoons of sugar, two tablespoons butter, one +half teaspoon baking powder, ditto of lemon extract, two eggs and a few +currants. Beat eggs with sugar, add butter melted, then the flour and +essence of lemon, sprinkle a few currants at the bottom of small moulds. +Bake about fifteen minutes. + + +SHREWSBURY CAKES. + +MISS HENRY. + +Rub to a cream six ounces of sugar, with six ounces of butter, add two +well beaten eggs and work in twelve ounces flour, adding a teaspoonful +of rose water. Roll out thin and cut into small cakes. + + + + +CONFECTIONS. + + + "Sweet meats, messengers of strong prevailment in an unhardened + youth."--SHAKESPEARE. + + +SALTED ALMONDS. + +MRS. BENSON BENNETT. + +Blanch, put into a baking pan, and to each pound allow a tablespoonful +of butter, stand them in the oven, watch and shake until all are nicely +browned; take out and lift carefully from the grease, dust thickly with +salt, and put in a cool place at once. + + +BUTTER SCOTCH. (Original.) + +MRS. E. A. PFEIFFER. + +One pint of maple syrup, butter size of an egg, boil till stiff when +dropped in cold water. + + +CHOCOLATE CREAMS. + +MRS. EDWARD C. POWERS. + +Two pounds confectioner's sugar, one fourth pound grated cocoa-nut, one +tablespoonful vanilla, a pinch of salt, whites of three eggs (beaten +very stiff); mix all together, and roll into small balls; let stand +one-half hour; then dip into the chocolate prepared thus: One half cake +Baker's chocolate (grated fine), two tablespoonfuls butter. Warm the +butter; mix in the chocolate. When cool dip the creams in, and set on a +buttered plate to harden. + + +VANILLA TAFFY. + +Three cups of granulated sugar, one cup of cold water, three +tablespoonfuls of vinegar. Cook _without stirring_ until it threads; add +one tablespoonful of vanilla; let cool; pull until white; cut into small +squares. + + +EVERTON TOFFEE. + +MRS. FRANK LAURIE. + +Put one pound of brown sugar, a breakfast cupful of cold water, eight +ounces of unsalted butter, mix well together in a small preserving pan, +stir till quite through the boil. Test the strength of the toffee as you +do barley sugar. + + +BUTTER SCOTCH. + +MRS. W. R. DEAN. + +Two cups brown sugar, one tablespoon water, butter size of an egg. Boil +without stirring. Try it in cold water, and it is done when it hardens +on the spoon. (Add one teaspoon vanilla if preferred). Pour on buttered +plates. Mark into squares before it hardens, and when it is cool it will +break off neatly. + + +CHOCOLATE FUDGE. + +Four cups sugar (white), two cups milk, one pound butter, one cup grated +chocolate, vanilla to taste. Nuts may be added. Boil and beat thoroughly +(as for sucre a la creme) pour on buttered plates and cut into squares. + + +NUT CANDY. + +Two cups white granulated sugar, one half cup sweet milk. Boil for +_about_ ten minutes, and add three quarters cup cut up walnuts. Remove +from stove and beat thoroughly and when it thickens pour out on buttered +plates. Cocoanut candy may be made same way. If the candy does not +thicken after being beaten, it is not boiled sufficiently and can be put +back on stove. Stir constantly through, if the _nuts_ are in. + + + + +PICKLES. + + + "Peter Piper picked a peck of pickled peppers."--MOTHER GOOSE. + + +CANADIAN TOMATO CHUTNEY. (Splendid.) + +MRS. RATTRAY. + +One peck green tomatoes, twelve large red onions, one large cauliflower, +two heads celery, two heads garlic, six red peppers. Wash tomatoes and +dry them; peel the onions, cut the cauliflower into small pieces, also +the celery and peppers and scald and separate the garlic. When all are +prepared slice the tomatoes and onions, and put a deep layer into your +preserving pan mixing some of the other ingredients with them, then +sprinkle with coarse salt, and continue layer by layer until all are in +the pan. Let this stand twenty-four hours, then drain the liquor off and +add the following, placing all on the fire to boil at least two hours, +or until soft; three pints of vinegar, three pounds brown sugar, one +tablespoonful of cloves (ground), and ditto of cinnamon, allspice and +pepper, one ounce of turmeric powder. Stir all from the bottom +frequently lest it should stick and scorch. + + +TOMATO CHUTNEY. + +MRS. J. MACNAUGHTON. + +Slice one peck of green tomatoes into a jar, sprinkle a little salt over +each layer and let stand for twenty-four hours, drain off the liquor; +put the tomatoes into a kettle with a teaspoonful each of the following +spices: ground ginger, allspice, cloves, mace, cinnamon, a teaspoonful +of scraped horse-radish, twelve small or three large red peppers, three +onions, a cup full of brown sugar, cover all with vinegar; boil slowly +for three hours. + + +CRAB APPLE PICKLE. + +MRS. J. MACNAUGHTON. + +One quart good vinegar, six cups brown or maple sugar, one teaspoonful +each cloves, cinnamon and allspice. Boil vinegar and sugar together, +skim and add spices. Take the blossom end from the apples and put as +many in at a time as will lie on the top of the vinegar without crowding +and cook until easily pierced with a straw. Seal in glass fruit jars. + + +CHILI SAUCE. + +MRS. WADDLE. + +Six large tomatoes, three small green peppers, one onion, two large +tablespoons sugar, salt to taste, one and one half cups vinegar, +tomatoes peeled, peppers and onions chopped fine and all boiled one +hour. + + +CHOW CHOW. + +MRS. SEPTIMUS BARROW. + +One peck green tomatoes chopped fine, one dozen good large onions +chopped fine, two quarts vinegar, two pounds brown sugar, one tablespoon +each of allspice and cloves, two tablespoons each of ground mustard, +black pepper and salt, one half teacup grated horse-radish. Mix all +together and stew until perfectly tender, stirring often to prevent +burning. Seal in glass jars while hot. + + +CHOW CHOW. (Original.) + +MRS. E. A. PFEIFFER. + +Two gallon tomatoes, twelve onions, two quarts vinegar (malt), one quart +of sugar (brown), two tablespoons of coarse salt, ditto of mustard, and +black pepper, one tablespoon of allspice and ditto of cloves. + + +CELERY SAUCE. + +MRS. THEOPHILUS OLIVER. + +Fifteen ripe tomatoes, two peppers, five large onions, seven and a half +tablespoonfuls of white sugar, two and one half tablespoonfuls of salt, +three cups of vinegar, two heads of celery, chop celery onions, and +peppers, and boil all together an hour and a half. + + +MUSTARD PICKLE. + +MRS. J. MACNAUGHTON. + +Six ounces ground mustard, two ounces corn starch, one and one half +ounces of turmeric, one ounce curry powder, two quarts white wine +vinegar. Mix the ingredients in cold vinegar and stir into the rest of +the vinegar when boiling. Stir half an hour and pour over the pickles +which have been covered with a strong brine of salt and boiled for three +minutes, then strained and put in bottles or jars. This is nice for +cauliflower and is sufficient for one large head which must be cut into +small pieces. Other vegetables such as gherkins may be used. + + +PICKLE FOR CORN BEEF. + +MRS. HENRY THOMSON. + +Two gallons of water (soft the best), two and one half pounds salt, one +half pound sugar, two ounces of salt petre. + + +PICKLED PEACHES. + +MISS EDITH HENRY. + +Eight pounds of peaches, four pounds of white sugar, one quart of +vinegar, one ounce of cinnamon, one ounce of cloves. Select large firm +freestone peaches, remove the skins and put into a jar. Put the sugar, +vinegar, and spices into a kettle, let it come to a boil, skim, and +pour over the fruit. The next day pour off the syrup and boil again and +pour over the peaches. Then the third day, put the fruit and all into +the kettle and boil until tender, or about ten minutes. If you use +ground spices put in cheese cloth bag. + + +SWEET TOMATO PICKLE. + +MRS. JOHN JACK. + +One peck of green tomatoes sliced, six large onions sliced, strew a +teacupful of salt over them, let them remain over night, drain off in +the morning, then take two quarts of water and one of vinegar, boil them +in it fifteen or twenty minutes, put them in a sieve to drain, then take +four quarts vinegar, two pounds brown sugar, half pound white mustard +seed, two tablespoonfuls ground allspice, same of cloves, cinnamon, +ginger, and mustard and one teaspoonful cayenne pepper. Put all in a +kettle and cook fifteen minutes slowly. Follow directions, and you will +pronounce them capital. + + +TOMATO CATSUP. + +MISS GREEN. + +One peck of ripe tomatoes, one quart onions in an enamel kettle: boil +till soft, mash and strain through a coarse sieve. One quart or more +vinegar and from two to three tablespoons of salt, one ounce of mace and +one tablespoon each of black pepper, cayenne pepper, and ground cloves, +one and one half pounds brown sugar. Mix and boil slowly for two hours. +Bottle and seal. + + + + +PRESERVES. + + + "Will't please your honor taste of these conserves." + --SHAKESPEARE. + + +CANNING FRUIT. + +MISS M. SAMPSON. + +To can strawberries, raspberries or plums: to each pound of sugar add +one half pint of water, boil till you have a rich syrup, let stand till +cold; have your jars packed full of raw fruit (not crushed) and fill +with the cold syrup, put on the covers and screws, (not the rubber +rings,) and place in cold water up to the neck of the jars, you will +need straw or chips between the jars to prevent them touching each other +or burning on the bottom, let the water boil for fifteen minutes, have +some hot syrup to fill jars, put on rubber rings, screw up tightly and +keep in a cool dark place. + + +CANNED FRUIT JUICES. + +MRS. FARQUHARSON SMITH. + +Fruit juice may be kept for a long time by canning the same as whole +fruit. They are convenient for water ices and summer beverages. Mash +the fruit and rub the pulp through a fine sieve. Mix about three pounds +of sugar with one quart of fruit juice and pulp. Fill Mason's jars with +the syrup, cover and place in a heater with cold water to cover nearly +to the top of the jar. Let the water boil half an hour, then fill each +jar to the brim, seal and cool in the water. + + +TO BRANDY PEACHES. + +To three pounds of sugar add a pint and a half water; boil and skim it; +prepare eight pounds of ripe clingstone peaches: wash and rub with a +coarse towel until all the down is off, then pierce them with a fork and +throw them into the syrup and boil them until a sharp straw can +punctuate them: as they soften put them into your jar, which must be +kept closely covered. Boil your syrup until it thickens, while hot, add +a quart of the best brandy and throw it over your peaches, tie the jar +down closely. + + +CURRANT JELLY. + +Currants should not be over ripe. Equal parts of red and white currants +or currants and raspberries make a delicately colored and flavored +jelly. Pick over and remove the leaves and poor fruit, and if filthy +wash and drain them but do not stem them. Mash them in a porcelain +kettle, with wooden pestle without heating as that makes the jelly dark. +Let them drain in a flannel bag over night. _Do not_ squeeze them, or +the jelly will be cloudy. In the morning measure a bowl of sugar for +each bowl of juice, and heat the sugar carefully in an earthern dish in +the oven. Stir it often to prevent burning: boil the juice twenty +minutes and skim thoroughly. Add the hot sugar and boil from three to +five minutes or till it thickens on a spoon when exposed to the air. +Turn at once into glasses and let them remain in the sun several days +then cover with paper dipped in brandy and paste paper over the tops of +the glasses. One who is authority on this subject recommends covering +with melted paraffine, or putting a lump of paraffine in the jelly while +still hot. After draining the juice, the currants may be squeezed and a +second quality of jelly made, it may not be clear but will answer for +some purposes. + + +CANDIED PEEL. + +MRS. DAVID BELL. + +Put the lemon or orange skins, in strong salt and water, when they are +soft enough to pass a straw through, take them out and soak them +changing the water till all the salt taste is gone, then simmer them in +thin brown sugar syrup till clear; take them out, place on a dish, and +let them remain for a day or two. Boil the syrup till thick, then fill +the skins with it and put away to dry. + + +LEMON HONEY. (Filling.) + +MRS. FRANK GLASS. + +One pound of butter, four pounds of sugar, two dozen eggs leaving out +eight whites, rind and juice of one dozen lemons. Put all together, and +let simmer until it thickens like honey. Put into jars, can be kept for +years. + + +PUMPKIN JAM. + +MRS. HENRY THOMSON. + +Peel and seed, then, cut into pieces two or three inches square, lay on +a dish to dry till next day, then put into the preserving pan and barely +cover with molasses. To a medium sized pumpkin put one ounce cloves and +about a dessertspoon of ginger or as much as will taste; let it boil +until the pumpkin is quite soft. One half dozen apples (sour) just cored +not peeled is a great improvement. The molasses must only come to the +top of your pieces, not nearly cover them. + + +FRUIT JELLY. + +MRS. DUNCAN LAURIE. + +Dissolve two ounces of tartaric acid in one quart of cold water, pour it +on to five pounds of strawberries, currants, or raspberries. Let it +stand twenty-four hours. Then strain it without pressing or bruising the +fruit. To every pint of clear juice add one and one half pounds of white +sugar. Stir frequently till the sugar is dissolved. Then bottle and cork +air tight. Keep in a cool, dark place. When required for use dissolve +one ounce gelatine in one half pint boiling water, add one and one half +pints syrup. Pour in a mould and set away to stiffen. Serve with whipped +cream. + + +GRAPE JELLY. + +MRS. GEORGE ELLIOTT. + +Mash the grapes in a preserving pan, put them over the fire and cook +until thoroughly done. Strain through a jelly bag and to each pint of +juice allow one pound of sugar. Boil the juice rapidly for ten minutes, +add the sugar made hot in the pan in the oven, and boil rapidly three +minutes more. Excellent. + + +MARMALADE. + +MRS. FARQUHARSON SMITH. + +Cut the oranges in half and work in a spoon to remove the inside. Slice +the peel very fine. Take the skin and seeds from the pulp and mix peel +and pulp together and weigh them. For every pound of fruit, pour three +pints of cold water over it and let stand twenty four hours. Boil till +chips are tender (about an hour and a half). This absorbs a great deal +of the fluid. Let it stand another twenty-four hours. To every pound of +boiled fruit, put one and one quarter pounds of sugar. Boil till syrup +jellies, and chips are transparent. Boil pippins and skins in a gallon +of water, and strain. + + +BITTER ORANGE MARMALADE. + +MRS. R. STEWART. + +One dozen bitter oranges, three sweet oranges, three lemons. Slice or +shave the bitter oranges and lemons _very thin_ laying aside the pips +in a bowl; pare or slice the sweet oranges. To every pint of fruit add +four pints cold water, cover the pips with water, let stand for +twenty-four hours, boil till quite tender putting the pips in a muslin +bag when ready: to every pound of fruit add one and one half pounds +white sugar and boil till it jellies, from twenty to thirty minutes. + + +CURRANT MARMALADE. + +MRS. W. W. HENRY. + +Seven pounds of currants, six pounds of sugar, two pounds of raisins, +two oranges. Cook one and one half hours. Strain out the juice of +currants, seed the raisins, and chop fine. Use all of the orange but the +seeds, chop fine. + + +RHUBARB MARMALADE. + +MRS. THEOPHILUS OLIVER. + +Peel and cut the rhubarb into small pieces, take the rind of one lemon, +cut into chips; to each two pounds of the rhubarb then weigh three +quarters of a pound of white sugar to each pound of the fruit. Put the +fruit and sugar in a basin in layers and let it stand all night. Pour +off the syrup and boil it for twenty minutes, add the fruit and boil for +twenty minutes more, when the marmalade should be ready to put in pots. + + +PRESERVED RAW PINEAPPLE. + +MRS. W. COOK. + +Pare the pineapples and take out all the eyes. With a sharp knife, cut +the pineapple in thin slices cutting down sides until the heart is +reached, this is to be discarded. Weigh the sliced pineapple and put in +a large earthen dish. Add to it as many pounds of granulated sugar as +there are pounds of fruit and stir well. Pack this mixture in quart or +pint jars: cover tightly and put away. The pineapple will keep a year or +more and be perfectly tender and fine flavored. It is best to choose +fruit not over ripe. + + +PRESERVED TOMATOES. (Original). + +MRS. E. A. PFEIFFER. + +Take two gallons large smooth green tomatoes, make a pickle of three +pints of vinegar, and one quart of water, two tablespoons salt, one +tablespoon each, spice, cloves and cinnamon, one pound of sugar: scald +spices ten minutes in vinegar and water, then add tomatoes and scald +till tender, slice for table, pour sauce over. N. B. Strain spices, over +the tomatoes, and seal while warm; some prefer without salt. + + +TO PRESERVE TOMATOES FOR WINTER USE. + +MRS. ERNEST F. WURTELE. + +To fifteen pounds tomatoes, put three ounces of white sugar, and three +ounces of salt, boil very hard for twenty minutes. Fill up pint jars to +overflowing and screw down tight; as they cool off, screw them again so +as to be sure they are quite tight. This quantity fills ten pint jars. +Skin the tomatoes before boiling, this is quickly done by pouring +boiling water over them. + + + + +BEVERAGES. + + +BOSTON CREAM. (A summer drink). + +MRS. W. FRASER. + +Make a syrup of four pounds of white sugar, with four quarts of water; +boil; when cold add four ounces of tartaric acid, one and one half ounce +of essence of lemon, and the whites of six eggs beaten to a stiff froth; +bottle. A wineglass of the cream to a tumbler of water, with sufficient +carbonate of soda to make it effervesce. + + +CLARET CUP. + +MRS. HENRY THOMSON. + +Six bottles of claret, one of sherry, three wine glasses of brandy, five +bottles of soda water, sugar to taste. + + +GINGER BEER. + +MRS. DUNCAN LAURIE. + +One quarter pound white ginger, two ounces cream tartar, two pounds +white sugar, juice of two lemons, three gallons of hot water; boil one +hour, cork while hot. + + +GINGERETTE. + +MRS. ALBERT CLINT. + +Four and one half pounds of loaf sugar, one and one half ounce tartaric +acid, four ounces tincture of ginger, one ounce essence of capsicum, two +drops of cassia. Put the above ingredients into a crock that will hold +two gallons of boiling water; one pound of brown sugar to be burnt in a +pan till it is the color of coffee, then add to it the other +ingredients. The boiling water is the last thing to be poured on the +ingredients. Stir until the sugar is dissolved. When cold, bottle, cork +tight and put away for use. The burnt sugar gives it a pretty colour. + + +GINGER CORDIAL. + +MRS. ERSKINE SCOTT. + +Ten lemons, one gallon of whisky, six ounces of root ginger, (to be +bruised) and put with the whiskey on the lemons, after cutting them up +in slices, and left for three weeks. Then take five pounds of white +sugar, and pour over it three pints of boiling water, and put on the +fire until it is melted. When it is cold, pour over the lemons, having +first strained them, bottle and cork tight. + + +GRAPE JUICE. + +MRS. GEORGE LAWRENCE. + +To ten pounds grapes (Concord), two pounds white sugar, wash grapes, +cover them with water in preserving kettle, and boil for thirty +minutes, strain through coarse cheese cloth, let cool, add sugar, boil +twenty minutes longer, and bottle while _boiling hot_, and cork and seal +with sealing wax. + + +GRAPE WINE. + +MRS. E. A. PFEIFFER. + +Take fresh blue grapes, stems must be green, mash well, put in +preserving pan, and warm, not boiling heat, strain, first through cheese +cloth, then through flannel, return to pan, sugar to taste, bring to +boiling heat, bottle while hot, cork well and seal. Have kept it over a +year without any fermentation. Original. + + +GRAPE JUICE. + +MRS. J. MACNAUGHTON. + +Pick over and wash your grapes. Concords are said to be preferable. Put +them in your porcelain kettle with just enough water to prevent +sticking. When the skins crack remove from fire, pour into a flannel +bag, not more than a quart at once, and press out the juice. Add nearly +half as much sugar as juice and return to the kettle. When the sugar is +all dissolved and the juice boiling, pour into cans and seal. Pint cans +are preferable; when opened this can be diluted with water to suit the +taste, and will keep perfectly sweet for several days if kept in a cool +place. + + +RASPBERRY ACID. + +MRS. GEORGE M. CRAIG. + +Dissolve five ounces of tartaric acid in two quarts of water, pour it on +twelve pounds of red raspberries in a large bowl, let it stand +twenty-four hours, strain it without pressing: to a pint of this liquor, +add one and a half pounds of white sugar, stir until dissolved, bottle +but do not cork for several days, when it is ready for use two or three +tablespoons in a glass of ice water will make a delicious drink. + + +RASPBERRY VINEGAR. + +MRS. STUART OLIVER. + +Cover with vinegar and let them stand about a week, stirring every day, +then strain the fruit and to each pint add a pound of sugar. Boil till +it seems as a syrup about one half an hour, bottle, cork when cold. + + +LEMON SYRUP. + +MRS. THOM. + +One pound powdered frosting sugar, one quarter pound tartaric acid, one +quarter pound carbonate of soda, forty drops essence of lemon. Add the +latter to the sugar, mix well. Having dried it well pass it through a +sieve, and keep in a closely corked bottle. A teaspoonful will suffice +for a tumbler of water. + + +LEMON SYRUP. + +MRS. FARQUHARSON SMITH. + +Two ounces citric acid, one ounce tartaric acid, one half ounce epsom +salts, five pounds white sugar. Grate the rind of three lemons, juice of +six lemons, three pints boiling water, when cold add the whites of two +eggs well beaten, strain through muslin, and then bottle. + + +LEMON SYRUP. + +MRS. ARCHIBALD LAURIE. + +One quart juice of fresh lemons, the yellow skin only of six lemons, one +quart boiling water, four pounds white sugar. Let it stand for +twenty-four hours. If not quite dissolved melt over a gentle heat. +Filter through a jelly bag and bottle tightly corked, will keep for +three months in a cool place. + + + + +COOKING FOR THE SICK. + + +NOURISHING CREAM FOR CONVALESCENTS. + +MRS. BLAIR. + +Beat the yolks of four eggs, three tablespoonfuls of sugar, and the rind +(grated lightly), and juice of an orange, or lemon. Add a teaspoonful of +powdered sugar to the whites of the eggs and beat until stiff. Place the +vessel containing the beaten yolks in a pot of boiling water, cook +gently, stirring all the time. When it begins to thicken stir in the +whites of the eggs until thoroughly mixed, then put it to cool. Serve in +small glasses. + + +BEEF TEA FOR INVALIDS. + +MRS. W. COOK. + +One pound lean beef and one pound veal, cut up small, and put in a wide +mouthed jar. Pour two wineglasses of cold water or wine on it, one +teaspoon salt, and a little mace if liked. Cork the jar well and tie a +bladder over it. Place the jar in a deep saucepan of cold water which +must not be allowed to cover the cork. Let it boil slowly four hours or +more and strain through a sieve. One tablespoonful of this is equal to a +cup of ordinary beef tea. + + +CALF'S FOOT JELLY. + +Make your stock of calves feet and two ox feet. Add to it if very firm a +pint of water, juice of four lemons and rind of two, five eggs, shells +and all, whites beaten well, one ounce cinnamon, one ounce cloves, sugar +to taste, about one and one half pounds and one bottle of sherry. Put +all into the pan and stir well. Let it boil a minute or two and then +throw in a cup of cold water, cover closely for ten minutes, skim and +run through the bag. + + +GRUEL. + +MRS. SMYTH. + +One large cup oatmeal, cover with cold water, stir well and let stand a +few minutes. Strain, adding a little more boiling water or half milk, to +the water strained. Stir it until it comes to the boil. Cook five +minutes or longer. When ready for serving, add a little salt, sugar and +nutmeg. + + +BAKED LEMON FOR A COLD. + +MRS. SEPTIMUS BARROW. + +Dose a teaspoonful. Bake a lemon till soft, take out all the inside, and +mix with as much sugar as it will hold, strain and stand till cold when +it will jelly. + + + + +BREAD, BUNS, FRITTERS. + + +BOSTON BROWN BREAD. + +MRS. RICHARD TURNER. + +One cup Graham flour, one cup corn meal, one cup wheat flour, one large +cup raisins, one teaspoon baking soda, one half cup warm water, one +pinch of salt. Steam four hours: nice sliced and steamed for breakfast. + + +BROWN BREAD. + +MRS. R. STEWART. + +One cup Graham flour, one cup wheat, one cup yellow corn meal, one cup +sweet milk, one half cup molasses. Pinch of salt and a teaspoon baking +soda dissolved in milk. Mix the flour, stir in the molasses, then the +milk and soda. Steam three hours. + + +HOME MADE BREAD. + +MRS. FRANK GLASS. + +Soak a cake of yeast in one quart of water, then add six pints of flour +and two teaspoons of salt. Let it stand over night in a rather warm +place. In the morning make it up with another pint of water and three +pints of flour. Let stand for an hour or so, then knead it well and make +into loaves, letting them stand another hour, or until well risen. (Buns +made from part of the sponge.) Take a part of the sponge and add two +teaspoonfuls of butter and one egg. + + +TEA BISCUIT. + +MRS. HYDE. + +One pint of flour (sifted three times,) one teaspoon cream of tartar, +one half teaspoon of soda, two teaspoons of sugar, pinch of salt, one +dessert spoon of lard or butter, moisten with milk, and yolk of beaten +egg. + + +TAFFY BUNS. + +MISS M. W. HOME. + +Make a good biscuit crust, roll out rather thin spread with the +following mixture. Three quarters of a cup brown sugar, one quarter of a +cup of butter mixed together until smooth, roll as you would a +roly-poly, cut in slices about an inch thick, and bake in rather a hot +oven. + + +SPANISH BUN. + +MRS. THOM. + +One and one half cups sugar, four eggs, leave out the whites of three +for icing, three quarters of a cup of butter, one cup milk, one +tablespoonful cinnamon, one teaspoon ginger, one half nutmeg, two cups +flour, three teaspoonfuls baking powder. Bake in flat tin well greased. +Icing. Take three whites of three eggs and beat to a stiff froth, then +add a cup of light brown sugar, while the cake is hot spread this over, +return to the oven and brown. + + +FRENCH ROLLS OR TWISTS. + +MISS LAMPSON. + +One quart of milk, one teaspoonful of salt, one small cup brewer's +yeast, flour enough to make a stiff batter. Let it rise, and when very +light, work in one egg and two spoonfuls of butter, and knead in flour +till stiff enough to roll. Let it rise again, and when very light, roll +out, cut in round or braids or any shape preferred. N. B. The egg and +butter may be omitted. + + +BUTTER-MILK SCONES. + +MRS. FRANK LAURIE. + +One quart of flour, two teaspoonfuls cream of tartar and one of baking +soda, a little piece of butter the size of an egg and one teaspoonful of +salt; mix the butter well in the flour with the hands, put the salt, +baking powder into the flour when sifting, add enough butter-milk to +thicken. Bake in a moderate oven. + + +GRAHAM MUFFINS. + +MADAME J. T. + +One cup Graham flour, one half cup ordinary flour, three quarters cup +milk two tablespoons sugar, one large teaspoon baking powder, one large +tablespoon butter, one beaten up egg and salt. + + +MUFFINS. + +MRS. GILMOUR. + +Butter the size of an egg, one tablespoonful of sugar, one teaspoonful +of salt, two mashed potatoes, one and one half cups of tepid water or +milk, one cake of yeast, flour enough to make a stiff batter. Put to +rise over night, and in the morning put into buttered rings; put to rise +again until rings are full, then bake in a slow oven. + + +MUFFINS. + +MRS. HENRY THOMSON. + +Two cups sweet milk, four cups of flour, two eggs, two tablespoons of +melted butter, four teaspoons baking powder and pinch of salt. + + +POP OVERS. + +MRS. FARQUHARSON SMITH. + +A breakfast cup of flour, a cup of milk, three eggs and a pinch of salt: +beat the eggs very well, add them to the milk and beat in the flour; +the mixture ought to be the consistency of good custard. Butter the +moulds very well before putting in the batter; don't put more than a +tablespoonful in each. The oven should be very hot and the pop-overs +will only take ten minutes to bake. + + +POP OVERS. + +MISS M'GEE. + +Three eggs well beaten, add a tablespoon of melted butter and a little +salt, pour this mixture over one cup of flour and add milk enough to +make a thin batter. + + +JOHNNY CAKE. + +MRS. STUART OLIVER. + +One pint of sour milk, one teaspoonful of soda, (good) one egg, butter +size of an egg, two tablespoonfuls of sugar, about two small cups each +of Indian meal and flour (to make a thin batter.) + + +SHORT-CAKE. + +MRS. R. M. STOCKING. + +One pint of flour, one cup of sour cream, one small teaspoon soda, three +eggs. + + +SHORTBREAD. + +MRS. W. REID. + +Place on a bake-board two pounds of sifted flour, one pound butter (if +salt, wash,) and half a pound of sugar; this quantity will make four +cakes. Knead all altogether and when well mixed form into cakes half an +inch thick, pinch round the edge, and probe all over with a fork, place +some confits in the centre, then a sheet of stiff paper under each cake, +place on the baking sheet and bake in an oven of moderate heat. + + +ALMOND SHORTBREAD. + +MRS. W. COOK. + +One pound ground sweet almonds, eight ounces sugar, eight ounces sifted +flour, eight ounces good butter. The yolks of eight eggs, about eight +drops of essence of ratafia. First see that the ground almonds are +fresh. Mix them with the flour and sugar and then very, very carefully +add a few drops of ratafia. Mix everything thoroughly. Make a space in +centre, and in this drop the yolks of the eggs. Then melt the butter, +add that and mix up the whole together until it is a nice firm stiff +paste. This should now be rolled a great many times; cannot be rolled +too much. When sufficiently rolled to appear like a strip of cream +coloured satin a quarter of an inch thick, cut in small squares with a +sharp knife. Pinch the edges of each square and in centre of each cake, +put a split half of blanched almond. Butter baking tins and bake in a +moderate oven to a fine pale yellow tint. These are delicious and are +particularly good in summer eaten with fruit. + + +SCOTCH SHORT BREAD. + +MRS. BLAIR. + +One pound of flour, one half pound butter, six ounces sugar; cream +butter and sugar, add flour. Roll into a smooth ball and work down until +half an inch in thickness, an operation which is rather difficult for a +novice, as it is apt to crack at the edges; but the knack is soon +learned, and the more it is worked the better. Prick with a small +skewer, strew with large carraway comfits, and bake slowly, a pale +brown. + + +BANANA FRITTERS. + +MRS. GEORGE ELLIOTT. + +Take six bananas, peel and dip in beaten white of egg, then roll in +bread crumbs. Fry in butter a golden brown. Put them on a dish, squeeze +lemon juice over them, also a little sifted sugar. + + +APPLE FRITTERS. + +MRS. HARRY LAURIE. + +Three tart apples, two eggs; one cup milk; one teaspoonful salt; about +one and one half cups of flour; one teaspoonful baking powder. Pare +and core the apples; cut them into rings; dust with sugar and cinnamon; +stand aside to use. Beat eggs without separating until light; add milk, +salt and sufficient flour to make a soft batter; beat well and add the +baking powder; beat again; Have ready very hot a deep pan of lard, dip +each ring of apple in the batter, drop it in the fat and fry until +brown. Serve hot, dusted with powdered sugar. + + +FRENCH PANCAKES. + +MRS. BENSON BENNETT. + +Four eggs, weight of four eggs in butter, sugar and flour, one half a +teaspoonful of soda, one half teaspoonful of cream of tartar. As much +milk as will make a batter. Beat the butter and sugar to a cream, add +the four eggs well beaten stir in all the other ingredients. Bake in tin +plates. + + +SCOTCH HAGGIS. + +MRS. ANDREW T. LOVE. + +Boil a sheep's draught for three quarters of an hour in as much water as +will cover it. Grate down the liver and mince the heart and lights very +fine. Mince two pounds of onions, and two pounds of beef suet, put in +three or four handsful of oatmeal with pepper and salt to taste. Having +these ingredients very well mixed, put them into the bag with a little +of the boilings of the draught. Pick the bag well to prevent its +bursting. It requires from three to four hours boiling, so if you make +it a day or two before you intend using it, it is better to boil it +two hours after it is made, and two hours when going to use it. Great +care must be taken in having the bag very particularly scraped and +cleansed by frequent washings in salt and water. The liver and heart, +etc., are better, to be boiled before, then they can be grated down +easily. Half of this receipt makes a very good sized Haggis. + + + + +INDEX. + + + PAGES. + Soups 1 to 13 + Fish and Oysters 14 to 21 + Meats 22 to 29 + Game 30 to 33 + Vegetables 34 to 42 + Entrees and Meats Rechauffe 43 to 52 + Salads and Salad Dressing 53 to 58 + Eggs 59 to 62 + Cheese Dishes 63 + The Chafing Dish 64 to 66 + Pies 67 to 71 + Puddings 72 to 86 + Desserts 87 to 97 + Cakes 98 to 115 + Icings for Cakes 116 to 118 + Gingerbread and Small Cakes 119 to 125 + Confections 126 to 128 + Pickles 129 to 133 + Preserves 134 to 140 + Beverages 141 to 145 + Cooking for the Sick 146 to 147 + Bread, Buns, Fritters 148 to 155 + Scotch Haggis 156 + + + * * * * * * + + + YOU WILL FIND IT TO YOUR INTEREST TO MAKE + INQUIRIES ABOUT THE + + Quebec & Lake St. John Ry. + + THE NEW ROUTE TO THE + FAR-FAMED SAGUENAY + + And the ONLY RAIL LINE to the Delightful SUMMER + RESORTS and FISHING GROUNDS north of + Quebec and to Lake St. John and + Chicoutimi, through the + + .. CANADIAN ADIRONDACKS .. + + [Illustration: QUEBEC & LAKE ST JOHN RAILWAY + The New Route to the + FAR-FAMED SAGUENAY.] + + Trains connect at Chicoutimi with + Saguenay Steamers for + + TADOUSAC, + CACOUNA, + MURRAY BAY + and QUEBEC. + + A round trip unequalled in America, + through matchless Forest, + Mountain, River and Lake Scenery, + down the majestic Saguenay by daylight + and back to the Fortress City. + + TOUCHING AT ALL THE + BEAUTIFUL + SEA-SIDE RESORTS, + + on the Lower St. Lawrence, with + their Chain of Commodious Hotels. + + HOTEL ROBERVAL, Lake St. John, + has first class accommodation for 300 + guests, and is run in connection with + the ISLAND HOUSE, at GRAND DISCHARGE, + of Lake St. John, the Centre + of the OUANANICHE Fishing + Grounds. + + PARLOR AND SLEEPING CARS + + Magnificent Scenery, + Beautiful Climate. + + Apply to the Ticket Agents of all + Principal Cities. + + A beautifully illustrated Guide + Book free on application. + + ALEX. HARDY, J. G. SCOTT, + Gen. Pass. Agent, Quebec. Secy. & Manager. + + + + + The Quebec Railway, + Light & Power Co. + + Operate a CONSTANT SERVICE OF + ELECTRIC CARS from all points of + the City to Montmorency Falls, Ste. + Anne de Beaupre and intermediate Stations + at popular fares. They also supply + incandescent and arc lighting to residences + and stores at extremely low + prices. + + Any information can be obtained from the General Manager + or Superintendent. + + EDWARD A. EVANS, + General Manager. + + OFFICE AT THE + RAILWAY STATION. + CORNER OF ST. PAUL AND RAMSAY STS. + + Telephone No. 42. + + + + + LADIES .. + + When you desire a most + up-to-date JOB IN THE + PRINTING LINE, remember + we have the largest + and most complete JOB + OFFICE in town. + + .. THE DAILY TELEGRAPH .. + + + VICTOR LAFRANCE. + BOOKBINDER. + No. 4 Buade Street, + Opposite Post Office. + + + GENERAL JOB ESTABLISHMENT + + --FROM-- + + Plain Cheap Work Up to the + Richest & Most Elaborately + Designed Bindings. + + Largest and Most Complete Plant in this City. + + + + + [Illustration] + + There's Durability + + An well as elegance about + our furniture that makes + it attractive to all--if you + doubt it, come and see. + + Furniture + + Bought of us, while not + intended for rough usage, + will stand it all right. The + children can play on it, + though you'll be just as + well pleased if it is used + for comfort rather than + for playing. + + JAMES PERRY, + + 323 St. Paul Street, + QUEBEC. + + + + + ..FINE.. + FLAVORING EXTRACTS + + BEST GOODS ---- BEST PRICES! + + Imperial Extract Company + + CHICAGO. + + ...SOLE AGENT FOR QUEBEC... + + ..The Red Cross Pharmacy.. + + CORNER ST. JOHN and PALACE STS. + + + + + THE + CHINIC HARDWARE Co + + BRANCH STORE: + + Fabrique Street, - Quebec. + + Make a Specialty of + House Furnishing Hardware + ---- AND ---- + - - Kitchen Utensils - - + + Can furnish practically everything from... + + A Steel Range + -- TO A -- + Larding Needle. + + All new and practical kitchen helps being added to the + stock as they appear on the markets of + + CANADA, UNITED STATES, ENGLAND, + FRANCE and GERMANY. + + + + + Terms: CASH. TELEPHONE 645. + + J. & J. DALY + + Dealers in Provisions + + BEEF, GAME, POULTRY, EGGS, BUTTER, HAMS, + ....BACON, FRESH and SALT PORK, &c.... + + 33, MONTCALM MARKET, + ... QUEBEC ... + + + + + UP-TO-DATE PEOPLE PATRONIZE + PFEIFFER'S DYE WORKS AND LAUNDRY. + + Shirt, Collars and Cuffs Laundered in the newest style of finish. + "The DOMESTIC FINISH." No high gloss to look like Celluloid or Paper + Collars, but a nice medium finish that has all the appearance of new + work. High gloss finish is all out of style. Gentlemen these times + always ask for the "Domestic Finish." We have equipped ourselves + with the latest machines for this high grade of work. + + KID GLOVES cleaned by a new process, giving them the same soft + finish as new kid. Try us and be convinced. + + FALL IS APPROACHING--Our Dyeing Departments are equipped in the same + manner as the Laundry, with all the latest and most up-to-date + machinery and appliances for the handling of all grades of work, + from the most delicate fabrics to the heaviest and coarsest + material. Fine Lace, Ladies Dresses, Gents' Suits, Curtains, + Portieres, Rugs, etc. CARPETS CLEANED in a superior manner; all + moths removed by our process of cleaning. + + All the orders entrusted to the Pfeiffer Dye Works and Laundry are + under the personal supervision of the proprietors. All our work + returned with the quickest despatch. Customers have not to wait + until near midnight to have their goods returned. All orders + returned early Saturday afternoon. + + BRANCH OFFICE, Phone 54. MAIN OFFICE, Phone 524. + + 88 Cote du Passage, Levis. 2, 4, 6 McMahon St., Quebec. + + + + + The... + + CHAFING + DISH. + + [Illustration] + + We offer the CHAFING DISH with + the utmost confidence that to the + user it will prove the most satisfactory + and economical of cooking utensils. + + THE PRICES RANGE FROM $6 to $18. + + Our Booklet "The Chafing Dish," containing + thirty-two recipes, sent free on application. + + G. SEIFERT & SONS, + + 16 Fabrique Street, Quebec. + + + +***END OF THE PROJECT GUTENBERG EBOOK MY PET RECIPES, TRIED AND TRUE*** + + +******* This file should be named 21826.txt or 21826.zip ******* + + +This and all associated files of various formats will be found in: +https://www.gutenberg.org/dirs/2/1/8/2/21826 + + + +Updated editions will replace the previous one--the old editions +will be renamed. + +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. 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